– 200g of flour
– 200g of durum wheat
– 1 tablespoon of butter
– 1 egg
– 1 sachet of pastry yeast
– 1 tablespoon of baker’s yeast
– 1 tablespoon caster sugar
– 2 tablespoons milk powder
– 1 teaspoon of dry basil
– 500g of ground meat
– 2 onions, cubed
– 50g of black olive cut into pieces
– 200g of grated cheese
– 1/2 teaspoon of dry basil
– Salt pepper
– Put in a bowl the flour, dig a well in the center, add butter, powdered milk, sugar, pastry yeast and baker’s yeast, egg, salt, basil and incorporate little by little the water warm and knead until the dough is smooth and smooth, cut the dough into small balls the size of a cherry, cover with a cloth and let them sit for 15 minutes.
– Prepare the stuffing, heat 1 tablespoon of oil and cook the onion until it is translucent, add the chopped meat and cook, stirring with a wooden spoon, salt and pepper. Drain the stuffing in a colander, add grated cheese, black olives, basil, mix well.
– Spread each ball of dough on a work surface floured with a roller, cut it in half, put a spoonful of stuffing on the half of dough then fold in triangle taking care to weld the edges in pressing lightly with the back of a fork to give decorative effects, continue the same operation with the dough and stuffing.
– Brush the slippers with the egg yolk and cook in a preheated oven at 180 ° C until golden brown.
– Serve immediately.
Spice Crusted Sweet Potato Wedges (Tested)
3 lb. sweet potatoes or yams, unpeeled, sliced into wedges
3 tbsp. oil
1 tbsp. sesame seeds, toasted
1 tbsp. nigella seeds (or poppy seeds)
1 tbsp. dried garlic flakes
1 tbsp. dried onion flakes
2 tsp. kosher salt
1 tsp. ground ginger
1 tsp. curry powder
Preheat the oven to 425.
Cut the sweet potatoes into wedges, about 6 to 8 per potato, depending on the size and shape of your potato. Put them into a large bowl and drizzle them with the oil.
Mix all the rest of the seeds and spices together in a small bowl. Toss this mixture over the potatoes and mix all together.
Spread on a baking sheet and bake for 25 to 30 minutes, turning once during the baking time.
Karen Mintzias 1 Leg of lamb; boned, cubed*
5 Baby lamb sweetbreads, opt.*
4 Baby lamb kidneys, opt. *
1/4 c Olive oil
Lemon’s juice 1/4 c Wine
1/4 ts Thyme
1/4 ts Oregano
1/4 ts Rosemary
1 Bay leaf; crushed
2 Garlic cloves; crushed
Freshly ground black pepper 8 Bay leaves; cut
Firm tomatoes (opt); 1/4’d Green peppers (opt); cubed Salt Oregano and lemon quarters *Note: Lamb meat(s) should be cut into cubes the size of walnuts. Place the lamb, sweetbreads, and kidney cubes in a large non-aluminum bowl. Make a marinade of the oil, lemon juice, wine, herbs, garlic, and pepper and pour over the meat. Marinate in the refrigerator, preferably overnight, or for at least 3 hours. Thread the meat on long skewers alternating the bay leaves with the tomatoes and peppers, if desired. Grill over hot coals or broil 6 inches from the heat, brushing with the remaining marinade and turning frequently. Season with salt and pepper, then remove the meat from the skewers to a warm platter and crush oregano over the top. Garnish with lemon quarters and serve hot.
Source : cookdiary.net
- 2 tablespoon sunflower or vegetable oil
- 1 small onion, finely chopped
- 1 garlic clove, crushed
- 1 can KOO Chickpea, drained and rinsed
- 1 tsp ground cumin
- 1 tsp ground coriander
- Handful parsley, chopped, or 1 tsp dried mixed herbs
- 1 egg, beaten
Large pan, large mixing bowl, fork/potato masher
- Heat 1 tablespoon oil in a large pan, then fry the onion and garlic over a low heat for 5 minutes until softened.
- Add into a large mixing bowl with the chickpeas and spices then mash together with a fork or potato masher until the chickpeas are totally broken down.
- Stir in the parsley or dried herbs, with seasoning to taste. Add the egg then mash the mixture together with your hands.
- Mould the mix into 6 balls and flatten into patties. Heat the remaining oil in the pan, then fry the falafels on a medium heat for 3 minutes on each side, until golden brown and firm. Serve hot or cold with couscous, pitta bread or salad.