Tuesday, July 07, 2015
Wednesday, July 16, 2014
1 cup of corn flour or corn meal, 2 cups of white flour, 1.5 eating spoons of yeast, 3-4 cups of water, Vegetable oil, Salt
Mix the white flour with the corn flour
Toast the flour mixture in an oven until it turns a golden brown. Allow for it to completely cool. Mix the flour with the yeast, salt
Slowly add the water until the mixture is dissolved. Cover the mixture tightly with a plastic bag and place it near a window or another slightly warm area for 1.5 hours or until the mixture has large bubbles and a sour smell
Warm a frying pan on the stovetop and cover its surface area lightly with oil. Pour the mixture into the pan as you would a pancake. You can choose the diameter of the bread. Cook until there is not more liquid and the lahooh is soft and light brown in color. Flip the bread to other side. The bread should have an elastic consistency
Cover the bread with a warm towel until it’s consumed. Enjoy!
Tuesday, July 15, 2014
Contrary to what the name might suggest, this simple, healthy and wonderfully tasty Syrian dish does not appear to have much Indian influence and is not heavily spiced. Like Damascene cuisine more generally, the key to this dish is its delicately balanced, fresh flavor. It is the ideal dish for breaking one’s fast with friends and family and can easily be cooked in large quantity.
Ingredients (4 persons):
- 500-600 grams minced meat
- 2 eggs
- 1 tablespoon tomato paste
- 1 spoon of breadcrumbs
- Olive oil
- 3 large onions
- 10-12 tomatoes
- 1 large zucchini
- 1 eggplant
- 1 green bell pepper
- pine seeds (small handful)
- 1 large handful of finely chopped mint
- Salt, pepper to taste (other spices at your discretion)
- Cut onions in narrow slices and dice the tomatoes.
- Cut the green pepper, eggplant and zucchini into small pieces about 1cm thick.
- Sweat the onions in a little oil and then add green pepper, eggplant, and zucchini.
- Add tomatoes, tomato paste and finely chopped mint, salt and pepper. Cook for about 10mins before placing the sauce into a large casserole.
- Now mix the minced meat with the eggs and breadcrumbs (you can use a little flour instead of breadcrumbs) until you get a firm mass. Season with salt and pepper and roll into small meatballs about the size of a golf ball. Fry the meatballs gently in a little oil (not too long, as they will be cooked for another 30 minutes afterwards).
- Place the meatballs into the casserole with the sauce and sprinkle with a handful of pine seeds.
- Place the casserole into a pre-heated oven (200°C) and cook for 30 to 40mins.
- Serve with rice or flatbread.
Friday, July 11, 2014
2medium clovesgarlic(finely chopped/grated)
2teaspoonsmint sauce(or fresh mint)
1pinch ofsalt pepper
2tablespoons fresh parsley(chopped)
Start off by blending onion & garlic. Preheat oven to 200ºC. Then, add remaining ingredients (except oil) and blend until desired consistency or until everything is well combined and a fine mix. Taste for spice and seasoning – adjust accordingly.
Now, you can make standard falafel (around 8-10) or falafel burgers (4-5).
Form into balls, place on baking sheet and press down slightly. Brush with a tiny amount of vegetable oil, and bake for 20-25 mins until hot in middle and crisp.
Alternatively, you can fry in a hot pan for about 2 minutes on both side, then finish in a hot oven for 10 minutes. - See more
Monday, June 30, 2014
For the filling
-2 potatoes diced
-1 onion chopped
-2 green chilli chopped
-2 tbsp chopped coriander
-2 tbsp frozen peas
-1/2 tsp ginger mince
-1/2 tsp whole cumin
-1/2 tsp mustard seed
-1/4 tsp fennel seed
-1/4 tsp chilli flakes
-Pinch of onion seed
-Pinch of asofoeda
Heat 2-3tbsp oil add the cumin, mustard seeds, fennel seeds, and onion seed and stir.
Wait till it pops then add the onion and ginger and stir on high heat for 2 mins.
Put heat down to medium and cook for 2 mins.
Add asasifeoda, chilli and coriander powder and salt and stir for 2 mins on high heat.
Add the cubed potatoes and stir for 3 mins.
Add 1/2 cup water and cook on low heat covered for 10 mins or until potato cubes are mushy soft.
Add the frozen peas
(If you're using fresh peas add it earlier on, at the stage when you add the water to the potatoes)
Mix in the chopped coriander and chillies too with the peas.
Leave for another 2 mins on low heat then turn off the heat.
Let it cool before filling.
Samosa dough recipe:
-2 cups flour
-3/4 cup Water
-1/4 cup Oil/ghee
-1/2 tsp Salt
Get the flour, oil/ghee and salt in a bowl and then using your finger tips rub the mixture till you get crumb like texture.
Gradually add water little bit at a time as you're kneading it into a dough.
The dough needs to be firm.
Cover dough and keep aside for 20 mins
Get the dough and knead again and divide into equal sized balls. (This recipe will make 8)
Roll out each ball into
oval like circle then cut in half
Brush water around the flat edge of one Half.
Make a cone bringing both ends together slightly overlapping.
Press it down to close in the middle.
Put the filling in and make a fold on the top flap, bring it over and pinch to close together.
To fry the samosas~
To get crispy somosas:
heat the oil to a high temperature and then put the samosas into the hot oil.
reduce the heat to low after 10 secs and fry the samosa.
Cook it till golden and crispy.
Important: don't put directly into low heat oil or you'll get oily somosas. And also if you continue cooking on high heat somosas won't be as crispy
Take out onto a paper towel to absorb excess oil.
For healthy option.
Foil and grease a ovenproof tray.
Place the somosas on top and bake for 30mins at 180'c/gas mark 4
Serve with your favourite sauce/chutney
Friday, May 16, 2014
- 2 ripe tomatoes, chopped
- 1/2 teaspoon salt
- 3 cups shredded white meat
- 4 radishes, thinly sliced
- 1 small jalapeño, thinly sliced
- 2 cupsshredded cabbage
- 1 cup cilantro sprigs
- 2 limes, in wedges
- 8 corn tortillas
- Hot sauce (optional)
2. Wrap tortillas in kitchen towel. Microwave 1 minute to heat.
3. Divide fillings among tortillas.
Friday, May 09, 2014
• Braise 1 cup Sojee/ Taystee wheat with 125g butter
• Add 2 cups of boiling water
• Stir to ensure that there are no lumps
• Add 2 to 2 ½ cups of milk + 1 tblsp rose water.
• Cook till sojee is thick
• Add 1 tin condensed milk.
• When almost done add ½ cup chopped Turkish delight.
• Decorate with nestle cream and chopped Turkish delight.
Source: Radio Islam Recipes