Homemade Vegan Basil Hummus

Simple Fresh Basil Hummus Dip, easy to make and with all the flavor's of the herbs and garlic. Serve with breads or pita bread.
Ingredients
1/3 Cups Chickpeas - soaked overnight
¼ Cup Fresh Basil leaves
15 Fresh Mint leaves
2 Tablespoons Tahini Paste
1 Tablespoons Fresh Lime Juice
1 Clove Garlic
2 Tablespoons Olive Oil
1 Tablespoon Grated Parmesan Cheese
Salt To Taste
1 Tablespoon Ice Cold Water 

Method

Drain the chickpeas from the water in which cooked/ canned (reserve a teaspoon full of cooked chickpeas for garnish) and process in the food processor along with the garlic till coarsely ground.

Add basil, mint, tahini paste and parmesan cheese. Add half the olive oil, half the lime juice and a little salt. Run the processor. Add chickpea water gradually as you process till you get the consistency you need, which is of a paste with all the ingredients well ground. Add only as much water as is needed to grind the hummus as required.

Taste after grinding the ingredients and add more oil, lemon juice or salt as you prefer. Drizzle with olive oil, garnish with reserved basil leaves. 

Serve with warm pita bread or make a sandwich and enjoy!!

Labels: Dipping Sauce, Sauces, Chickpeas, Basil, Mint, Tahini, Lime Juice, Parmesan Cheese, Middle Eastern, Homemade, Vegan

Mfarakeh (Potatoes & Eggs) - Palestinian#EatTheWorld

Mfarakeh is a Palestinian Dish which is just fried potatoes with scrambled eggs. Crispy potatoes, creamy eggs, and a dash of spices make this an easy breakfast or an easy lunch. It's good and filling and you can never go wrong with eggs.

Serves 2 
Ingredients

2 Medium Potatoes- peeled & cut into small cubes
3 Eggs
Oil - as required for frying the potatoes
Pinch Bezar Spice - Homemade
Pinch Paprika
Salt & Black pepper to taste

Method

Heat oil in a skillet then add potatoes, continue with occasional sautéing and until potatoes turn more golden brown. This will take up to 10 to 12 minutes. 

Then remove most of the oil. Now add all the spices with salt and mix well.

Lightly whisk the eggs and add over potatoes, stir and mix well integrating the potatoes with the eggs. Turn the heat off once eggs look fully cooked. 

Sprinkle of chopped coriander on top of it and serve it.

Labels: Brunch, Palestine, Middle Eastern, Eat The World, Potato, Eggs 

Join us as we Eat the World!!!

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

Whole Chickpea Hummus (Musabaha) by Amy’s Cooking Adventures

Deconstructed Sayadieh, the Power of Food, and Other Palestinian-Inspired Bite by Culinary Cam

Mfarakeh (Potatoes & Eggs) - Palestinian by Sneha’s Recipe

Khabeesa- Oman#EatTheWorld

Khabeesa is a traditional sweet dish popular in Arab States of the Persian Gulf, and common in Qatar, Bahrain, Kuwait, Oman, Saudi Arabia and the United Arab Emirates. It's commonly served during Eid as it's packed with flavor to make the day extra special. Some used all purpose flour and some use semolina to make this dish.

This dish is similar to what we make in India and called it kesari rawa. They add condensed milk, caramelize the sugar and use lot of flavorings like, rose water, saffron and ground cardamom. It is a very flavorful dessert that takes hardly any time to put together. Made this for high tea for friends they enjoyed it!

Ingredients
1 Cup Semolina/ Rawa
2 Tablespoon Granulated Sugar
3½ Cups Milk
1 Cup Condensed Milk
50 Grams Butter or Desi Ghee- I used butter
½ Teaspoon Cardamom Ground
1 Tablespoon Rose Water
A Large Pinch Saffron

Method

In a pan, add the sugar and occasionally swirl the pan to mix the sugar and help it caramelize evenly. Then pour three cups of milk into the pan. Add the saffron and condensed milk, rose water, cardamom powder & butter stir let it come to a boil on medium heat. 

In a large pan, add the semolina/rawa and roast it until the color changes to just light pink color. Add two cups of the caramel mixture to it and mix for a minute. Next, add the remaining milk mixture and mix very well, so that no lumps are formed. Now cover and let is cook covered for 7 minutes on medium low flame. Keep a check and give it a stir after every 2 minutes so that it does not burn at the bottom of the pan.

The Khabeesa mixture will look like big wet clumps but within seven minutes, it will turn to a lighter texture and more like wet fluffy crumbs. 

Your delicious Khabeesa is ready to be served. Fluff it with a fork. When you serve the Khabeesa, garnish it with chopped nuts or shredded coconut.

Labels: Rawa, Semolina, Middle Eastern, Oman, Eat the World, Sweets & Desserts, Condensed Milk, Saffron, Cardamom Powder, Rose Water 

Join us as we Eat the World!!!

Check out all the wonderful Omani dishes prepared by fellow Eat the World members and share 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: Omani Bread (Khubz Ragag) 

Culinary Cam: Squid Mishkak and Majboos 

Sneha’s Recipe: Khabeesa- Oman 

Kitchen Frau: Rosewater Lemonade 

A Day in the Life on the Farm: Chicken Mishkak 

Keto Afghani Creamy Chicken Stew#EaTheWorld

This is a delicious creamy chicken stew. So quick and easy to make. Perfect to make for a party.

Ingredients
500 Grams Chicken With Bone In - cut into curry cut pieces
½ Cup Yogurt
¼ Cup Fresh Cream
¾ Teaspoon Chat masala
½ Teaspoon Crushed Black Pepper powder
½ Teaspoon Salt
½ Teaspoon Garam masala
Oil as required
2 Tablespoons Coconut Oil
Grind To A Fine Paste
½ Cup Coriander leaves
15 Mint leaves
6 Whole Cashews
3 Clove Garlic
½" Piece Ginger

Method 

Wash and pat dry the chicken.
Grind all to the given ingredients well together. Add the yogurt and cream and give it a pulse. To this add the chat masala black pepper powder, salt and garam masala. Give this a good mix. Marinate the chicken in this for at least an hour.

Heat oil in frying pan and fry the chicken in batches without add in the marinade till golden. 

In a another pan add little oil from the chicken that was fried and ½ cup water ( I washed the bowl with this water) add the all the marinade bring this to boil stirring once it comes to a boil add in the fried chicken and cook till the chicken it fully done. Serve garnished with coriander leaves.

Enjoy hot with some crusty bread.
Labels: Keto, Chicken, Afghanistan, Eat the World, Main course, Middle Eastern

Join us as we Eat the World!!!

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

A Day in the Life on the Farm: Chicken Palau in an Instant Pot 

Culinary Cam: Afghani Dumplings: Aushak and Mantu 

Sneha’s Recipe: Keto Afghani Creamy Chicken Stew 

Amy’s Cooking Adventures: Aush (Afghan Noodle Soup)

Kitchen Frau: Aush (Afghan Bean and Noodle Soup)

Cheese Fatayer#BreadBakers

A Fatayer, is part of Lebanese cuisine and also of other Middle Eastern countries. Fatayer can be made with different type of fillings like mince, spinach, etc. Traditionally a Cheese Fatayer is made with the Akkawi cheese but you can also make it with feta cheese or mozarella cheese or a mix of both. Here I have used Kiri Cheese and zaatar spice to make these Fatayer .

Makes 6 
Ingredients
150 Grams Bread Flour
¼ Cup Milk
1 Teaspoon Sugar
6 Grams Fresh Yeast
½ Teaspoon Baking Powder
1 Tablespoon Oil
½ Teaspoon Sea Salt
Half An Egg
1½ Tablespoons Water
For The Filling
4 Squares Kiri Cheese
1 Teaspoon Zaatar
1 Teaspoon Oil
For Brushing
Half An Egg
Sesame Seeds - optional 
Method 

In a large bowl add the sugar and yeast, mix it well and let is aside for 10 minutes or till it is frothy. 

Once the yeast has bloomed add in the flour, milk, baking powder, oil, salt and egg together in the bowl and mix it gradually to make a combined dough. Take this dough on to a work surface and knead it to make a nice soft and smooth dough. Keep this in a oiled bowl , cling wrap it, till it doubles in volume.

In the meantime in a small bowl mix in the Zataar and oil well, then add in the Kiri chees and mix it well. Refrigerate it.

When the dough has doubled, deflate it and make 6 equal balls. Roll each dough in to smooth balls, cover and leave it aside for 15 minutes.

After 15 minutes flatten each ball into small round circles.

Divide the cheese filling into 6 equal parts. Fill the cheese in the middle. Fold the flattened dough and close in the middle (As shown in the pic).

Place on the greased baking pan. Repeat same process until the remaining circles.
Brush on top of each piece with beaten egg and sprinkle with sesame seeds ( I skip this).

Bake them in a preheated oven 180°C for about 18 - 20 minutes or until golden brown. These were done in 18 minutes.

Enjoy them for breakfast or as evening snacks. These taste good when hot and fresh! These were simply super delicious!!

My Notes
If you do not have Zaatar spice check the Recipe Homemade Zaatar Spice
Labels: Bread Bakers, Cheese, Breads, Zaatar, Lebanese, Middle Eastern, Snacks, Breakfast

• #BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page.
  
  We take turns hosting each month and choosing the theme/ingredient.
  
  
  

• Bazluma from Magical Ingredients
• Cheese Fatayer from Sneha's Recipe
• Egyptian Mahlab Bread from Food Lust People Love
• Halloumi Cheese, Olive, and Mint Bread from Cook with Renu
• Ka'ak Asfar from Karen's Kitchen Stories
• Olive Oil Blueberry Muffins from A Day in the Life on the Farm
• Pita from Passion Kneaded
• Scones with Za'atar and Feta from Palatable Pastime
• Sourdough Man'oushe (Za'atar Flatbread) from Zesty South Indian Kitchen
• Vasilopita from A Messy Kitchen 

Mahalabia#SundayFunday

Mahalabia, also known as Mahalabi or Muhellabia , is a Middle Eastern dessert / pudding / custard made with milk, sweetened and flavored with rose or orange blossom water. Delcious and you will love it and takes just 10 minutes from start to finish. So easy and quick. While the dessert is called Muhallebi in Turkey and Iraq, the Egyptian variant is called Mahalabia.

Serves Two 
Ingredients
250 ML Full Cream Milk
50 Grams Sugar
2 Tablespoon Water
1 Tablespoon Level Corn Flour
100 ML Fresh Cream
1 Tablespoon Level Rose Water
Pistachios for garnishing as required

Method

Combine milk and sugar together in a saucepan; bring to a boil, let it boil till sugar dissolves.
Mix water and corn flour together in a bowl until smooth; stir into boiling milk. Cook milk mixture over medium heat until thickened to the consistency of a thick pudding, for 2 -3 minutes, add the rose water and give it a quick stir.. Remove saucepan from heat and add the fresh cream mix it well and keep stirring it till it cools / comes to room temperature or else a scum will form on the top. Pour into into two pudding glasses garnish with silvered pistachios. Refrigerate the pudding to chill. 

Serve this pudding chilled. Yum and delicious. 
Labels: Sweets & Desserts, Pudding, No Bake Desserts, Milk, Corn Flour, Fresh Cream, Middle Eastern, Glass Verrines, Vegetarian, Egypt  

We are sharing Egyptian recipes for this week's Sunday Funday.

• Culinary Cam: Hawawshi and Other Egyptian-Inspired Dishes 
• Amy’s Cooking Adventures: Egyptian Borek (Cheese Filled Hand Pies) 
• Palatable Pastime: Baked Chicken with Baharat 
• A Day in the Life on the Farm: Salata Baladi 
• Sneha’s Recipe: Mahalabia
• Karen's Kitchen Stories: Egyptian Sweet Rolls
• Pandemonium Noshery: Molokhia
• Mayuri's Jikoni: Egyptian Cookies

Moroccan Rghaif#BreadBakers

Rghaif is a squared flatbread usually eaten in Morocco for breakfast or tea time. You can have them plain or stuffed, sweet or savory, their texture is very soft. It’s richer, but also crispy and super comforting. I have made a vegan version of this bread. This is also made with a meat, caramelized onions filling and there’s many ways to prepare this bread. Traditionally they are individually pan-fried but we can also bake them.

Ingredients

For The Dough
1 Cup Heaped All Purpose Flour
2 Tablespoons Semolina
¼ Teaspoon Salt
2 Tablespoons Oil 
For The Stuffing
2 Tablespoons Oil
1 Cup Sliced Onions
Salt to taste
2 Chopped Olives
2 Chopped Jalapenos

Method 
Prepare The Dough

Mix the flour and semolina together. Add oil and mix well, then keep adding little water at a time and knead to a stiff dough. Keep aside covered for at least 15 minutes.
In the meantime let's make the stuffing

In a pan heat oil, add the onions with add a pinch of salt and sauté until light golden brown/caramelized. 
Transfer the onions in bowl add olives, jalapenos and mix well.

Divide the dough into 4 parts and roll each into a round circle about ¼ inch thick. 

Place the filling in the center and now fold it like an envelope to make a square. Lightly roll it to make it slightly thin and to even out the stuffing.

Fold it into a square parcel.

Roll this square rghaif to flatten it a little.

Heat a skillet with oil and fry these on low flame until golden on both sides. 

Serve hot with pickle.

Labels: Moroccan, Middle Eastern, Stuffed Flatbreads, Caramelized Onions, Breads, Bread Bakers, Vegan, Pan Fried

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our Pinterest board right here. http://www.pinterest.com/flpl/bread-bakers/ Links are also updated after each event on the BreadBakers home page. https://www.foodlustpeoplelove.com/p/breadbakers.html 

We take turns hosting each month and choosing the theme/ingredient. 

• French Onion Soup Rolls from Food Lust People Love
• Garlic Cloverleaf Rolls from Passion Kneaded
• Garlic Confit Focaccia from What Smells So Good?
• Gluten-Free Millet Chives Flatbread (Bajra chives Paratha) from Cook with Renu
• Moroccan Rghaif from Sneha’s Recipe
• Onion and Bay Loaf from A Messy Kitchen
• Onion Garlic Loaf from Ambrosia
• Onion Lover Rolls from A Day in the Life on the Farm
• Scallion and Sesame Rolls from Karen’s Kitchen Stories
• Whole Wheat Onion Kulcha from Magical Ingredients 

Eggless Layali Lubnan#EattheWorld

This is a delicious and easy Lebanese dessert which can be made for Ramadan or any other time. This Lebanese Nights Dessert (Layali Lubnan), is a very famous Lebanese dessert widely served all over Lebanon. It is one of the most served dessert at home because it’s easy to make and tasty.

Ingredients
For The Semolina Layer / First Layer
4 Cups Milk
½ Cup Sugar
½ Cup Semolina
1 Teaspoon Rose water
For The Sugar Syrup
½ Cup Sugar
1 Cup Water
1 Teaspoon Rose water
For The Second Layer
2 Cups Milk
2 Tablespoons Sugar
2 Tablespoons Corn flour
½ Cup Cream Cheese

For Garnishing
½ Cup Finely Chopped Pistachios 

Method
For the Semolina Layer

Add all the ingredients into a pan and cook the first layer till t becomes thick.

Pour it in a greased pan and set it in the refrigerator for an hour.
For The Second Layer 

Mix together all the ingredients in a pot with a whisk without any heat at first until there are no lumps. Then, bring to medium-high heat and keep whisking until it starts to thicken. It should look creamy and pourable. 

Pour on top of the first layer and keep it in the fridge for 6 - 8 hours.

Cling wrap it and refrigerate.

After it is cooled and set 

then loosen the sides with a butter knife and take this onto serving plate. 

Garnish it with pistachios. 

To Make The Sugar Syrup

Make the syrup in the meantime by mixing together the sugar and water. Let it come to a simmer for about 5-10 minutes until it slightly thickens. Let this cool completely.

Then drizzle all over the dessert as much as you like or drizzle to each person's slice. This is up to you. I cut a slice and then poured the sugar syrup on top.

Enjoy .. this is simply delicious...

Labels: Lebanese, Eggless, Eat the World, Sweets & Desserts, Dessert, Semolina, Middle Eastern

Join us as we Eat the World!!!

Each month Evelyne of CulturEatz invites us to visit a country and explore their foods. This month it's Lebanon. 

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

 Culinary Cam: Some Lebanese Favorites: Lamb Ummo, Lubyee Bi Lahmi, and Mujadara

Amy’s Cooking Adventures: Ka’ak (Lebanese Purse Bread) 

Pandemonium Noshery: Halawet el Jibn - Lebanese Semolina Cheese Dessert 

Sneha’s Recipe: Eggless Layali Lubnan 

Cultureatz: Lebanese Shish Tawook 

A Day in the Life on the Farm: Instant Pot Beef Shwarma 

Magical Ingredients: Malfouf Salad