Qutab / Kutab – Azerbaijan Stuffed Flatbread#EatTheWorld

Qutab is an Azerbaijani flatbread. It is in the shape of crescent and is filled with a variety of ingredients. Qutab has many variations depending on the filling used, they are stuffed with greens, pumpkin, cheese or meat, you can go creative on the fillings. Qutab are cooked on a convex griddle known as saj. Quatb is usually served with yogurt, green coriander, sumac and fennel.

Makes 2 Breads
Ingredients
For The Dough
150 Grams All Purpose Flour
¼ Teaspoon Sugar
½ Teaspoon Salt
Water as needed
For The Filling
150 Grams Greens & herbs of your choice ( sorrel, spinach, parsley, scallions, coriander, dill, mint)
100 Grams Feta Cheese
1 Cube Processed Cheese
1 Tablespoon Olive Oil
Salt & Black Pepper to taste
Butter or Olive oil - for brushing
Method
Wash the greens well and let them dry.

In a bowl add flour , salt and mix well. Then add in the water a little at a time, mixing until the dough slightly comes together.
Knead in the bowl with your hands until there's no more flour left. Turn onto a floured work surface and knead until the dough is relatively smooth. If the dough seems sticky, sprinkle some more flour as you knead. Don't add too much - around 2-3 tbsp. The dough should be soft and a bit tacky.
Form the dough into a ball and place in an oiled bowl. Cover and let rest for an hour.

Chop the greens. Add little salt and let is rest for 10 minutes, then squeeze out all the moisture.
When you’re ready to form Qutabs, mix the squeezed greens with, cheese, olive oil, salt and pepper.
Heat a cast iron pan over medium to high heat.

Divide the dough into 2 equal pieces. 

Roll out each one into very thin circle, as thin as you can. 

Place half of the filling into one side of the circle. 

Fold it so it has shape of a half moon. 

Press the edges and transfer Qutab into the skillet.

Cook Qutab covered on low for 5 -6 minutes on each side. 

When one side is cooked

then flip is gently and let it cook till golden.

Remove from the pan and brush with olive oil or butter.

Serve right away with sour cream or yogurt or on its own as a side dish. These were so good, do try and you will love it!

Labels: Flatbread, Appetizer, Breakfast, Azerbaijan, International Cuisine, Eat the World

• Pandemonium Noshery: Lamb Piti
• Sneha's Recipe: Qutab / Kutab – Azerbaijan Stuffed Flatbread
• A Day in the Life on the Farm: Shirin Chorek
• Amy's Cooking Adventures: Sweet Turmeric Milk Bread (Shirin Chorek)
• Culinary Cam: Üç Bacı (Three Sisters) - Azerbaijani Dolma

Keto Bacon Wrapped Avocado Fries#SundayFunday

Crispy bacon-wrapped avocado fries are so satisfying – perfect keto snack, appetizer, finger food for cravings! They are easy, high protein low-carb and use just two ingredients!
Keto Bacon Wrapped Avocado Fries are easy to make! Simply wrap slices of bacon around sliced but firm wedges of avocado.

Ingredients
3 Just Ripe But Firm Avocados
Slices of Bacon - as required
Hot Sauce - optional
Toothpicks (optional, for securing the bacon)
Method
Preheat the oven to 210°C. Line a baking sheet with parchment paper. 

Cut the avocados in half and remove the pits. Carefully peel the avocados and slice each half into 4 even wedges, resulting in 8 wedges per avocado.
Take each avocado slice and wrap a slice of bacon around it, starting at one end and wrapping towards the other end.
If necessary, use a toothpick to secure the bacon in place. Place the bacon-wrapped avocado slices on the prepared baking sheet, making sure they are not touching. Drizzle hot sauce on each. 

Bake in the preheated oven for 12-15 minutes, or until the bacon is crispy and browned. You may need to turn the slices halfway through to ensure even cooking. Cool and Serve: Remove from the oven and let the avocado fries cool slightly before serving. 

Enjoy them on their own or with a dipping sauce like a keto-friendly ranch or spicy mayo.

My Notes 

For some of the smaller slices, I used half a slice of bacon, and on some of the larger ones, I used a whole piece. This will be up to you and how large your avocados are.

Labels: Keto, Low Carb, Avocado, Bacon, Sunday Funday, International Cuisine, Appetizer, Snack

See some of the other Avocado Recipes. 
Avocado Chicken by A Day in the Life on the Farm
Green Salad With Avocado Dressing by Mayuri's Jikoni
Keto Bacon Wrapped Avocado Fries by Sneha's Recipe
Papas con Salsa de Aguacate by Culinary Cam
Smooth Guacamole by Amy's Cooking Adventures
Spicy Avocado Coriander Chutney by Cook with Renu
Tomatillo Chicken Stew by Food Lust People Love

Keto Halloween Eggy Spiders#SurndayFunday

What do you experience when you see spiders.. does your skin crawl or do you panic! But these edible keto eggy spiders are delight quick and easy to make. Having a Halloween party, you could even get your guests to help decorate and create these spidery snack.

Ingredients
6 large Eggs -  boiled
18 Black Olives
1 Teaspoon Chilly powder
Method

Peel and halve the boiled eggs lengthwise. If the eggs have been freshly boiled, allow them to cool first.
Cut all the black olives in half, lengthwise to form the bodies of the spiders. Cut some of the halves into semi-circular lengths, to form the spider legs. Arrange an olive half, with three legs either side on top of each egg half.
Sprinkle with chilly powder, serve, and enjoy the Halloween fun of your eggy spiders.

Labels: Egg, Black Olives, Sunday Funday, Halloween, Appetizer, Party pleasers, International Cuisine

Check the other Halloween Recipes
• Sneha's Recipe: Keto Halloween Eggy Spiders 
• A Day in the Life on the Farm: Pumpkin Deviled Eggs 
• Food Lust People Love: Roasted Pumpkin Gratin 
• Culinary Cam: Shrunken Head Apple Tart 
• Amy's Cooking Adventures: Spaghetti & Eyeballs 
• Our Good Life: Witches Brew Vodka Cocktail 

Keto Tacos With Meatballs#SundayFunday

Build you own Keto Meatballs tacos they are seriously good in tacos– they fill them up nicely and make delicious mouthfuls of juicy flavor. Add mayonnaise, crisp and crunchy veggies and see the expression on their faces when they are enjoying these tacos.. so yummy!
Made 10 Meatballs
Ingredients 

250 grams Ground Pork -or whichever meat your prefer
1 Teaspoon Black Pepper powder
½ Teaspoon Pink Himalayan Salt
¼ Teaspoon Garlic Powder
¼ Teaspoon Smoked Paprika
1 - 2 Tablespoons Olive Oil/Bacon Fat for frying
Low Carb Tortillas / Flatbread- as required 
Cheese Spread
Shredded Carrot, Cucumber
Thinly Sliced Onion, Tomato & Avocado
Mayonnaise
Sriracha Sauce
Method

In a large mixing bowl add all the dry spices mix along with the ground pork, salt and give everything a good mix. Take a small ball of the mix and make meat balls.

Heat the cooking fat in a cast iron skillet or frying pan and then pan fry the meatballs for about 3-4 minutes on each side till fully cooked.

Take a low carb taco size flatbread ( see recipes on my blog), apply cheese spread to the base, then add the avocado, meat balls, then the shredded cucumber, carrot, onions, a drizzle of mayonnaise & Sriracha sauce on top.
Fold & Enjoy!!

Labels: Mexican, Sunday Funday, Tacos, Pork, Meatball, Appetizer, Main course, Keto, Low Carb, International Cuisine

See the other Taco recipes
• Carnitas Taco Salad by Amy's Cooking Adventures
• Chicken Tinga Tacos by A Day in the Life on the Farm
• Creamy Chicken Taco Soup by Food Lust People Love
• Crispy Baked Chicken Taquitos by Karen's Kitchen Stories
• Crispy Grilled Shrimp Tacos by Culinary Cam 
• Easy Spicy Jackfruit Tacos by Cook with Renu 
• Keto Tacos with Meatballs by Sneha's Recipe 
• Veggie Taquitos by Mayuri's Jikoni 

Shami Kebabs#AlphabetChallenge

This is a quick & easy method of making Shami kebabs. In this boiled dal is used since it will make this easy and cooks quickly, and the flavor because of overcooking is lost if we use uncooked dal. These kebabs are so soft and delicious.

Serves 8

Makes around 15 to 16
Ingredients
1 Tablespoon Oil
½ kg Beef Mince - can use Lamb/Mutton/Chicken
125 Grams Chana Dal - soaked
1 Inch Big Piece Ginger - roughly chopped
5 Cloves Garlic - roughly chopped
6 - 8 Whole Red Chilies - do not break them into pieces
2 Medium Onion - sliced
3 Green chilies - finely chopped
1 Teaspoon Salt
1 Cup Water 
Whole Spices
2 Cinnamon Sticks - make small pieces
10 Cloves
3 Brown Cardamoms
4 Green Cardamoms
1/2 Teaspoon Cumin Seeds
1/2 Teaspoon Black Pepper corns
1 Bay Leaf
Other Ingredients
2 Tablespoons Coriander leaves- finely chopped
2 Tablespoons Mint leaves - finely chopped
For Frying
2 Eggs - lightly beaten
Oil as required

Method

In a pressure pan add the soaked and washed chana dal and cook till the dal is done but yet firm. Drain and keep aside.

In a same pressure pan heat oil add ginger, garlic and mince fry well on medium low flame, then add all whole spices, Kashmiri red chillies, onions, green chillies, add boiled gram dal, then fry well add salt , water and cover it with a lid and let it cook till the mince is done. Open the lid and dry up all the water. The mince should be dry and free of moisture. Cool it then grind it in small mixer jar little quantity at a time till it forms a smooth paste, Take it out on to bowl now feel for any whole spices ( because the some of the spices do not grind to a paste, however much time you will grind it) remove and discard them. Mix all well taste for salt, add finely coriander leaves and mix well.

Divide this into equal portions and roll it into a ball then flatten and make slightly thick kebabs. Smoothen the edges. Like wise make all and keep aside. At this stage you can freeze them ( see notes) .
For Frying 

Heat oil in broad frying pan.
In another bowl beat eggs add and pinch of salt and red chilly powder.
Dip each kebab in egg mixture, fry till golden on medium high flame on both sides. Serve with onion, tomato rings and sprinkle of mint leaves.

These are so soft and mouth melting, handle them gently while serving. Enjoy with green chutney or Sriracha sauce.

My Notes

At this stage you can freeze ( see notes) them in a single layer in a tray when they harden then store in a airtight container.
When you want to fry them., Dip them egg and shallow fry in hot oil. ( all is cooked so fry in hot oil) Do not thaw them or else it will disintegrate when you are frying.

Labels: Alphabet Challenge, Mince, Kebabs, Appetizer, Indian, Beef, Keto, Low Carb

Let's take a look at the other Alphabet "S recipes" being shared today.....

Blogghetti: Air Fryer Sausage Balls
Culinary Cam: Buttermilk Shortcakes with Macerated Berries
Food Lust People Love: Cheesy Sausage and Egg Casserole
Karen’s Kitchen Stories: Cold Sesame Noodles
Mayuri’s Jikoni: Schezwan Sauce
Sneha’s Recipe: Shami Kebabs
A Day in the Life on the Farm: Southern Style BBQ Shrimp
Magical Ingredients: Spanakoparatha
A Messy Kitchen: Strawberry Mint Spritzers
Jolene’s Recipe Journal: Summer Squash Salad
Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice: Sweet Whiskey Skillet Teriyaki Chicken  

Salmon & Avocado Towers#EatTheWorld

This appetizer is easy to make, pretty show-stopping, delicious and good for a quick lunch too. Avocado is rich with vitamin C, vitamin E, and potassium. This is one of the all-time most popular special occasion dish which is so easy to do and it will impress your guests!

Makes 3 Towers
Ingredients
½ Lemon Zest
1 Tablespoon Finely Chopped Wild Garlic
Salt & Black Pepper Seasoning - to taste
1 Large Fillet Salmon

For The Avocado Mixture
1 Small Cucumber - finely diced
1 Spring Onion - only green part - finely chopped
1 Clove Garlic - finely minced
¼ Teaspoon Red Chilly Flakes
A Juice and Zest Of One Lemon
1 Large Avocado - mashed
Salt & Black Pepper - to taste
1 Tablespoon Chopped Dill
Microgreens or Coriander Leaves - To Garnish

Method

In a pan add a cup of water, salt, 1 tablespoon finely chopped wild garlic, lemon zest bring this to a boil, add in the salmon fillet and poach it for 2 minutes, turning the side and again poach it for 2 minutes. Let this cool and fish out the salmon pat it dry the salmon . Shred the salmon into small pieces. Keep aside.

Mash the avocado. Put mashed avocado in a bowl and mix in lemon juice, red chilly flakes, spring onion and cucumber.
Season to taste with salt and pepper.
In a separate bowl, mix the salmon with the dill and season to taste with salt and pepper.

Place 6-8cm ring moulds onto small serving plates.
Divide half the avocado mixture between the moulds and press down gently with the back of a teaspoon.
Divide the salmon mixture between the moulds on top of the avocado and smooth down evenly.
Divide the remaining avocado on top of the salmon and smooth the tops.
Chill until ready to serve.

When ready to serve, simply lift the moulds up to reveal the towers.
Top with a garnish of micro greens or coriander leaves and a sprinkle of salt and pepper.

Labels: Eat The World, International Cuisine, Appetizer, Salmon, amuse Bouche, Seafood/Fish, Denmark 

Join us as we Eat the World!!!

Check out all the wonderful Danish dishes prepared by fellow Eat the World members and share them with #eattheworld. Find out how to join Eat the World here and have fun exploring a country a month in the kitchen with us! 

Amy’s Cooking Adventures: Frikadeller (Danish Meatballs) 

Culinary Cam: Stegt Flæsk Med Persillesov 

Kitchen Frau: Aebleskiver (Danish Pancake Balls) 

A Day in the Life on the Farm: Poached Halibut in Orange Lemon Sauce over Braised Lettuce Sugarlovespices: Pandekager (classic, thin Danish Pancakes) 

Sneha’s Recipe: Salmon & Avocado Towers

Chicken Tempura With Wasabi Dipping Sauce#SundayFunday

This Japanese chicken tempura recipe combines flavorful seasoned chicken with a crispy and fluffy tempura batter and Wasabi Dipping Sauce. It is such a delicious appetizer, you won't believe how easy this recipe is to make. In fact, the entire thing comes together in only 30 minutes!

Ingredients
2 Boneless Chicken Breast - cut into cubes
1 Tablespoon Vinegar
1½ Teaspoons Red Chili Powder
½ Teaspoon Salt
½ Teaspoon Ginger Garlic Paste
Oil as required for deep frying
Ingredients For Batter
½ Cup All Purpose Flour
3 Tablespoons Corn Flour
1 Teaspoon Baking Powder
Salt to taste
2 Tablespoons Oil
2 Egg White Only
Club Soda Or Chilled Water as required
Wasabi Dipping Sauce 
¼ Cup Plain Greek Yogurt
¼ Cup Sour Cream
½ Teaspoon Wasabi
¼ Teaspoon Salt
1 Tablespoon Soy Sauce
1 Tablespoon Worcestershire sauce

Method

Wasabi Dipping Sauce

Stir together all ingredients for dipping sauce and refrigerate for at least an hour before serving.

Cut chicken breast in strips.
Marinate chicken with vinegar , chili powder, salt, ginger garlic paste and oil leave it for 15 minutes.
In the meantime heat oil in a deep frying pan.
For The Batter

Mix all the ingredients to prepare the coating consistency batter.

Dip each chicken cube in prepared batter and deep fry on medium high flame till the outer covering is crisp and chicken is cooked. 

Cool & Enjoy with Wasabi Dipping Sauce... yum yum!

Labels: Appetizer, Japanese, Tempura, Chicken, Deep Fried, Sunday Funday, Asian Cuisine, Wasabi, Dipping Sauce

In Sunday Funday we are celebrating National Tempura Day.   

• Baked Tempura Teriyaki Cauliflower by Amy's Cooking Adventures
• Chicken Tempura by Sneha's Recipe
• Tempura Crab Jalapeno Poppers by Palatable Pastime
• Tempura Green Beans by Culinary Cam
• Tempura Onion Rings by Karen's Kitchen Stories
• Walleye Tempura by A Day in the Life on the Farm