Smoky Eggplant Dip (Mutabbal) and Pita Bread

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Time flew, and in September I received a copy of the famous Palestine on a Plate I was happy to see my own recipe published in a book, but was so keen to discover so many new ones! The book is a beautiful homage to Palestinian food and features many great recipes from her mom, aunts, and grandma, reminding me a lot of my family culture.

Today, I’ve prepared a delicious smoky eggplant dip (mutabbal) served with pita bread. Simple yet so delicious, both of these recipes are adapted from the book  Palestine on a Platewhich I highly recommend!!

For the Mutabbal:

Serves: 4/6

Ingredients:

  • 2 large aubergines
  • Salt (to taste)
  • 2 tablespoons of tahini
  • 60ml Greek yogurt
  • Juice of 1 lemon
  • 1 garlic clove
  • Pomegranate seeds
  • Extra virgin olive oil

Method:

  1. Start roasting the aubergines over a gas flame.
  2. Turn the aubergines (from time to time).
  3. When they are completely roasted, remove them from the flame and set them aside on a plate for a few minutes.
  4. Remove the skin carefully.
  5. Open the skin and remove the flesh.
  6. Chop into very small pieces the aubergines.
  7. In a large hollow plate, place the chopped aubergines, the tahini, the Greek yogurt, the salt, the chopped garlic and the lemon juice.
  8. Mix all the ingredients together.
  9. Drizzle the top with some extra virgin oil.
  10. Sprinkle some pomegranate seeds and refrigerate before serving.

For the Pita Bread:

Serves: 4/6

Ingredients:

  • 400g plain flour/all purpose flour
  • 4g fresh yeast
  • 1 teaspoon of sugar
  • A pinch of salt
  • 240ml of lukewarm water
  • 3 tablespoons extra virgin olive oil

Method:

  1. In the mixing bowl of a stand mixer add the flour and the sugar.
  2. Crumble the fresh yeast in the middle and add the salt on the side.
  3. Slowly pour the lukewarm water into the mixing bowl.
  4. Start to mix all the ingredients with the hook of your stand mixer on a low speed.
  5. Pour the olive oil.
  6. Gradually, mix on a high speed until the dough becomes elastic and detaches from the bowl.
  7. Transfer the dough to a greased bowl and cover it with a clean kitchen cloth, and let the dough rise for 1 hour.
  8. After 1 hour, transfer the dough onto a clean floured surface, punch it down gently to release the air.
  9. Preheat the oven to 240C degrees.
  10. Divide the dough into 4 equals balls (for me, you could do more or less depending on the size you want them).
  11. Line a wax paper on a large tray.
  12. With a rolling pin, flatten each ball into a round shape and put them on the large tray.
  13. Let them rise for 1o minutes.
  14. Bake for 15 minutes (more or less depending on the oven or until they puffed up).
  15. Remove from the oven and serve with the Mutabbal.

Bonne dégustation!

Happy New Year and Shakoy (Twisted Fried Donuts)

img_5834img_5844img_5839Happy New Year to all my fellow bloggers all around the world. I wish you, your families and your friends a wonderful 2017!

After a long break on the blog, I’m back! I’ve been traveling; visiting exhibitions and museums, and mostly enjoying different kinds of delicious foods.

I can’t start the year without saying hello and attending Fiesta Friday #153  🙂 For today’s party, I’ve prepared twisted fried donuts called Shakoy, a golden, fluffy and sweet treat that is very popular in the Philippines. The recipe comes from my friend and fellow blogger Jhuls from The Not So Creative Cook. She is a very popular lady of Fiesta Friday, with delectable recipes, and a huge sense of humor. The recipe is so good, yet made with just a few ingredients!

Many thanks to Angie and to our co-host for this week Quinn @ Dad What’s 4 Dinner and Monika @ Everyday Healthy Recipes

Ingredients:

  • 15g fresh yeast
  • 225ml lukewarm water
  • 1 tbsp caster sugar
  • 400g all-purpose flour/plain flour
  • 1/2 tsp salt
  • Caster sugar (for coating)
  • 1 tsp of cinnamon powder (optional)
  • Sunflower oil (for frying)

Method:

  1. Line a wax paper on a large tray and set aside.
  2. In the mixing bowl of the stand mixer add the flour and the sugar.
  3. Crumble the fresh yeast in the middle and add the salt on the side.
  4. Slowly pour the lukewarm water into the mixing bowl.
  5. Start to mix all the ingredients with the hook of your stand mixer on a low speed.
  6. Gradually, mix on a high speed until the dough becomes elastic and detaches from the bowl.
  7. Transfer the dough to a greased bowl and cover it with a clean kitchen cloth, and let the dough rise for 1 hour (for me).
  8. After 1 hour transfer the dough on a clean floured surface, punch it down gently to release the air.
  9. Divide the dough into 8 equals balls (for me, you could do more or less depending on the size you want them).
  10. Shape each ball into a long log, then twist it and pinch the end.
  11. Transfer the Shakoy to the tray.
  12. Proceed the same way for the rest of the dough.
  13. In a deep pan add the sunflower oil on a medium heat.
  14. When the oil is hot, slowly add the Shakoy.
  15. Remove when they are golden brown and transfer them to a colander.
  16. Finally, roll them into the sugar and cinnamon.
  17. Enjoy, they are best when they are savored immediately.

Bonne dégustation!

Thanks, Jhuls for this amazing recipe!

Sesame and Nigella Seeds Bagels

IMG_5471IMG_5474IMG_5477I’m a bread Lover and since my childhood, I’ve loved playing with dough. The stretchy and sticky texture, kneading,  the smell of the fresh yeast, the bubbles and watching the dough rise. If you’ve never tried to make bread before, you should at least try it once in your life!

Last week, I missed Fiesta Friday but today I’m on time for Fiesta Friday #122  with some fresh, delicious and home made bagels. I like these bagels with a hole in the middle. I discovered these beauties when I was living in Montréal, so great when they’re warm, and perfect for sandwiches or served for breakfast with salted butter and maple syrup on the top. A treat for my taste buds.

Thank you to our wonderful host Angie, and big thanks to Mollie @ The Frugal Hausfrau and Aruna @ Aharam for co-hosting this week’s Party!

This recipe is adapted from the book “How to make bread” from Emmanuel Hadjiandreou. In his book, the entire process is made by hand, but lazy me used a stand mixer.

Serves: 6 bagels

Ingredients: (for the dough)

  • 500g of plain flour/all purpose flour
  • 20g of caster sugar
  • 5g of fresh yeast
  • 10g of salt
  • 20g of melted butter
  • 1 egg
  • 250ml of warm water
  • 1 egg yolk for the brush
  • Sesame seeds
  • Nigella seeds

PicMonkey CollageProcedure:

  1. In the mixing bowl on the stand mixer add the flour and the sugar.
  2. Crumble the fresh yeast in the middle and add the salt on the side.
  3. Start to mix all the ingredients with the hook of your stand mixer on a low speed.
  4. In a medium bowl whisk 1 egg with 250ml of water.
  5. Add the mix to the bowl and now mix on a medium speed for a few minutes.
  6. Add the melted butter.
  7. Finally, mix on a high speed until the dough becomes elastic and detaches from the bowl.
  8. Cover the dough with a clean kitchen cloth and let the dough rise for 1 hour.
  9. After 1 hour transfer the dough on a clean floured surface, punch it down gently to release the air.
  10. Divide the dough into 6 equals balls.
  11. Roll each ball to make a perfectly round shape.
  12. Using your fingers make a hole in the middle and stretch out the dough to make the hole larger.
  13. Flour a baking tray and transfer the bagels to the top.
  14. Let the bagels rise for 10mn
  15. Bring a large pot with 1,5 liters of water with 5g of salt to boil.
  16. Add 3 bagels at the same time into the large boiling pot.
  17. Cook for a few minutes then flip the bagels and let them boil for 3 more minutes.
  18. Remove the bagels with a spatula and put them on a floured baking tray (let them cool for a few minutes).
  19. Preheat the oven to 240C degrees.
  20. Brush each bagel with 1 egg yolk and sprinkle the tops with sesame seeds or nigella seeds.
  21. Bake the bagels and reduce the heat to 200C degrees.
  22. Cook for 15 minutes (more or less depending on the oven).
  23. Remove from the oven and serve your bagels with any topping that you like and enjoy (I added some smoked salmon and Greek yogurt with dills).

Bonne dégustation!

PS: If you use dry yeast follow the instructions on the package.

Turkish Pide

IMG_5420IMG_5415IMG_5413I’m a big fan of Turkish food, and thank’s to a Turkish lady’s account I follow on Instagram (for those of you who use Instagram, the account is @TurkishRecipes), I found this recipe! I saw a picture of the  Turkish Pide’s she posted and knew I had to do it. They look like a long boat and are filled with meat, onion, tomatoes, parsley, and feta. It’s not the first time I try this recipe at home now and is also my contribution to Fiesta Friday #117. I hope you will enjoy it as much as we did at home!

Thank you to our host Angieand to our fantastic co-host’s this week Mollie @ The Frugal Hausfrau and Scarlett @ Unwed Housewife

Serves: 4 large or 6 small pides

Ingredients: (For the pide)

  • 500g of flour (all purpose/plain flour)
  • 20g of fresh yeast
  • 1 teaspoon of sugar
  • A pinch of salt
  • 320ml of warm water

Procedure:

  1. In the mixing bowl of the stand mixer add the flour and the sugar.
  2. Crumble the fresh yeast in the middle and add the salt on the side.
  3. Start to mix all the ingredients with the hook of your stand mixer on a low speed.
  4. Pour the water and now mix on a medium speed for a few minutes.
  5. Finally, mix on a high speed until the dough becomes smooth and detaches from the bowl.
  6. Cover with a clean kitchen cloth and set aside in a warm place for 1 hour.

Ingredients: (for the filling)

  • 3 tablespoons of extra virgin olive oil
  • 1 white onion (chopped)
  • 200g of minced beef
  • 3 medium tomatoes (chopped)
  • A fresh bouquet of parsley (chopped)
  • A pinch of salt
  • A pinch of black pepper
  • Feta cheese
  • 1 egg yolk for the brush

Procedure:

  1. In a large pot add the olive oil and the chopped onion.
  2. Cook on a medium heat until the onions become soft.
  3. Add the chopped tomatoes and continue to cook for a few minutes.
  4. Add the minced beef, the salt, and the black pepper.
  5. Cook until the beef is cooked.
  6. Remove from the heat and add the chopped parsley on top.

Final Procedure:

  1. Preheat the oven to 180C degrees.
  2. Line a wax paper on a large tray and set aside.
  3. Transfer the dough on a clean floured surface, punch it down gently to release the air.
  4. Divide the dough into 4 equals balls.
  5. Flatten each ball with your hands.
  6. With a rolling pin flatten the dough to make the shape of an oval boat (the size of your tray).
  7. Add a little of the stuffing in the middle.
  8. Fold the sides and pinch the end of each Pide.
  9. Brush with an egg yolk the edges and transfer the Pide on the tray.
  10. Cook for 30 minutes (or once the edges turn golden brown).
  11. Remove from the oven and allow to cool.
  12. Add some Feta cheese and parsley on top.

Serve with a Turkish tea.

Bonne dégustation!

PS: If you use dry yeast follow the instructions behind your package.

Bombolini, Italian Beignet

IMG_5367IMG_5368I’m back from London, where I spent a lovely and amazing trip and where I had the pleasure of meeting up with my friend from the blogosphere Elaine, from Foodbod. It was great fun to meet, a rainy day (London weather of course). We chatted and shared tips (on what to visit, eat and where to go). I really appreciate her friendly company and for taking the time to meet up with me, thanks to a lot Elaine!

Now I’m back home and have a sweet surprise for Fiesta Friday #115, where I’m bringing Bambolini, the yummy Italian Beignet/Doughnut. Made with a sweet dough, fried and rolled in sugar or very often filled with jam, these Italian Doughnuts were always on sale at the beaches in Algeria and at fairgrounds. I remember eating them in the evening and watching the sunset before going home with my cousins during the summertime!

Thank you to our host Angieand to our wonderful co-host’s for this week Julie @ Hostess At Heart and Ashley @ Too Zesty!

Serves: 6 larges Bombolini

Ingredients:

  • 500g of flour (all purpose flour/plain flour)
  • 15g of fresh yeast
  • 100g of caster sugar
  • A pinch of salt
  • 2 eggs
  • 125g of butter at room temperature
  • 130ml of full-fat milk
  • Zest of 2 lemons
  • Sunflower oil (for frying)
  • Caster sugar for the decoration.

Procedure:

  • In the mixing bowl of the stand mixer add the flour and the sugar.
  • Crumble the fresh yeast in the middle and add the salt on the side.
  • Start to mix all the ingredients with the hook of your stand mixer on a low speed.
  • Add the eggs at the same time and now mix on a medium speed.
  • Pour the milk and continue to mix.
  • Finally, add the butter (cut into small cubes) and mix on a high speed until the dough becomes smooth and detaches from the bowl.
  • Cover with a plastic wrap and set aside in a warm place for 1 hour.
  • After 1 hour, refrigerate for 3 hours.
  • Remove the bowl from the refrigerator and transfer the dough onto a floured surface.
  • Flatten the dough and use a round metal circle cookie cutter to make your bombolini.
  • Flour a large baking tray and transfer the bombolini on the tray.
  • Let the dough rise for a good two hours.
  • In a large pot heat the oil.
  • Fry the bombolini one by one in the hot oil.
  • Remove from the pan when they are golden brown on both sides and put them into a colander.
  • Roll the bombolini in sugar and serve with a strong coffee.

Bonne dégustation!

PS: If you use dry yeast follow the instructions behind your package!

Here some pictures from my trip to London 🙂

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Sacristains

IMG_5224IMG_5237IMG_5230This week my childhood friend from France arrived. It has been a long time since I haven’t seen her, but we always stayed in touch. We used to live in the same building when I was younger and lived in Paris, so much laughter and always chatting together. It was great to remember all of that this week, which is why I decided to make Sacristains. It is a French sweet treat from Provence (South of France) made with leftover of Puff Pastry and on sale in any bakery (we used to buy the ones with icing sugar coating after school on our way back home).

They are made with very few ingredients and are crispy and sweet. We are not sure about the origin of the word Sacristain, but it is maybe related to the stick of the pilgrim (if you happen to know, please make sure to comment on the origin!).

Since it is the weekend, it also means Fiesta Friday #106 time, with our fantastic Angie and also huge thanks to our ladies who are co-hosting this week Steffi @ Ginger & Bread and Andrea @ Cooking With a Wallflower.

Serves: 10/12 Sacristains

Ingredients:

  • 300g of puff pastry (see recipe here)
  • Caster sugar
  • Vanilla sugar
  • Almond powder
  • Sliced almond
  • 2 egg yolks
  • Icing sugar

Procedure:

  1. Preheat the oven to 180C degrees.
  2. Flour a large baking tray and set aside.
  3. Flour a clean surface.
  4. Flatten the puff pastry and make a square of 40/40 centimeters.
  5. In a small bowl whisk the two eggs yolks.
  6. Brush the entire surface of the puff pastry with the egg yolk (keep a little for the rest of the procedure).
  7. Sprinkle with sugar, vanilla sugar, almond powder and sliced almonds all the surface, in this order!
  8. Fold in two the dough and flatten with a rolling pin to press the ingredients.
  9. Brush the top of the surface with the rest of the egg yolk.
  10. Sprinkle again the top with sugar, vanilla sugar, almond powder and some sliced almonds (again in this order).
  11. With a sharp knife, cut 10/12 stripes and twist them (as seen in the picture).
  12. Place the ‘sacristains’ on the baking tray.
  13. Bake for 30 minutes or until they become golden brown and crispy.
  14. Remove from the oven and allow to cool for 15 minutes.
  15. Dust with more icing sugar.

Serve with a hot coffee, tea or an aromatic and spicy hot chocolate!

Bon Appétit!

PS: I didn’t precise the amount of the ingredients, just sprinkle more or less depending on your taste buds. Just enjoy! I like mine with more vanilla sugar and sliced almonds!

Piadina Romagnola

 

 

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IMG_5116First of all, I wish you all a Happy New Year, full of joy, happiness, and many tasty food experiences! After all the sweet treats devoured during the last month, I’m back to my bread baking. You all know that I love any kind of bread, mainly because it’s a part of my culture (and because it’s so good!).

Today I prepared some Piadina Romagnola, a flat bread originally from Italy. Simple, rustic and very good especially when still warm. If you want to know more about this delicious bread and the particularity of the name of Romagnola visit this page, my inspiration for making this recipe!

A big thank you to Angie from The Novice Gardener  for this Fiesta Friday #101 and thanks to our co-host’s for this week Jhuls and Mr Fitz.

Serves: 4 large Piadinas

Ingredients: (for the Piadina)

  • 500g of flour
  • 7g of baking powder
  • A pinch of salt
  • A pinch of sugar
  • 100g of olive oil
  • 150ml of milk

Procedure: (easy)

  1. In the mixing bowl of the stand mixer add the flour, the sugar, the salt and the baking powder.
  2. Start to mix the all the ingredients with the hook of your stand mixer on a low speed.
  3. Pour the olive oil and mix.
  4. Pour the milk and mix on a high speed until the dough detaches from the bowl.
  5. Remove the dough from the bowl and wrap it with a plastic and put it in the fridge for 1 hour (during this 1 hour, you can prepare the ingredients for the stuffing).

PicMonkey Collage

Ingredients: (for the stuffing)

  • 2 red bell peppers
  • 2 green bell peppers
  • 2 yellow bell peppers
  • 1 red onion (chopped)
  • Feta cheese
  • Mozzarella
  • Black olives
  • Extra virgin olive oil
  • A pinch of salt
  • A pinch of black pepper

Procedure:

  1. Wash the bell peppers.
  2. Cut off the top of the bell peppers.
  3. Cut in two and remove the ribs and seeds.
  4. Slice into thin slices.
  5. In a large pan add a few drops of extra virgin olive oil and sauté on a medium heat the sliced bell peppers.
  6. Add the salt and the black pepper.
  7. When they are soft and tender removes them from the heat and set aside.

Final Procedure:

  1. Flour a clean surface.
  2. Remove the dough from the refrigerator.
  3. Cut the dough into 4 balls.
  4. Flatten the 4 balls with a rolling pin as a round shape and set aside.
  5. Cook over a medium heat each Piadina into a nonstick pan (poke with a fork the top of the dough).
  6. When the bottom is golden brown, flip the Piadina and cook the other side.
  7. Proceed the same way for the rest of the dough.
  8. Stuff the warm Piadina with bell peppers, onion and feta (drizzle with olive oil) or with bell peppers, mozzarella, black olives.
  9. Eat immediately.

Bon Appétit.

PS: You can stuff your Piadina’s with any toppings that you like!!

http://www.ilariasperfectrecipes.com/piadina-romagnola-best-authentic-italian-flatbread/