Air Fryer Parceled Fish With Green Tahini Chutney#FishFriday

This parceled fish is is super simple and flavorful to make, using this Green Tahini Chutney really elevates this dish.

Ingredients  
Grind To A Fine Paste
1 Tablespoon Tahini Paste 
½ Cup Coriander Leaves With Tender Stems 
½ Teaspoon Cumin Seeds  
Salt to taste  
2 Green Chillies or according to spice level
1 Tablespoon Lemon Juice 
1 Tablespoon Olive Oil 
2 Cloves Garlic - chopped 
1 Scallion / Spring Onion - chopped 
Other Ingredients 
250 - 300 Grams Thick Slice Fish Fillet 
Aluminum Foil  
Sliced Tomato & Cucumber - for serving  

Method

Grind all the given ingredients to a paste without adding any water.  

Our Green Tahini Chutney is ready.

Wash the fish well. Apply little salt and keep aside for 5 minutes. Wash the fish in fresh water and pat it dry. Apply this paste to the fish and let it marinate for at least 15 to 20 minutes. Wrap it in a foil. Bake it in a preheated air fryer for 10 - 12 minutes at 200°C .

Serve warm with salad. 
Labels: Tahini, Green Chutney, Middle Eastern, Air Fryer, Seafood/Fish, Fish Friday, Healthy, Main course, Serves One

Are you a food blogger who would you like to join Fish Friday Foodies? We post and share new seafood/fish recipes on the third Friday of the month. To join our group please email Wendy at wendyklik1517 (at) gmail.com. Visit our Facebook page and Pinterest page for more wonderful fish and seafood recipe ideas.    

• Palatable Pastime: Grilled Shrimp Boil (in foil packets)
• Food Lust People Love: Spicy Honey Baked Steelhead Trout
• A Day in the Life on the Farm: Alaskan Rockfish Packages
• Sneha’s Recipe: Air Fryer Parceled Fish With Green Tahini Chutney 
• Karen's Kitchen Stories: Fish Foil Packets with Cod, Chipotles, Black Beans, and Corn  

Keto Turkish Menemen - Scrambled Eggs In Tomato Sauce#EatTheWorld

Menemen is basically scrambled eggs with tomatoes or what I would say is scrambled eggs in tomato sauce. This easy menemen recipe of soft, scrambled eggs with tomatoes and peppers , I have also added a tablespoon of Feta cheese for an extra flavor! This simple one-pan dish comes together in 20 minutes or less and makes the perfect breakfast, lunch, or dinner. Enjoy this dish with your favorite bread!

This dish gets its name from the Turkish market town of Menemen, a small town located just off the main highway of north Izmir. Shakshuka and Menemen are more or less considered to be close cousins. These two egg dishes are quite similar since they share some key ingredients (eggs, tomatoes, peppers), but the seasoning and preparations differ.

Serves 3
Ingredients  
2 Tablespoon Olive Oil
2 Green Peppers - finely chopped
4 Medium Tomatoes - grated
½ Teaspoon Salt
½ Teaspoon Red Chilly powder
4 Eggs
½ Teaspoon Black pepper powder
1 Tablespoon Crumbled Feta Cheese - optional
Coriander Leaves or Parsley - to garnish

Method  

Heat olive oil in a pan.  Cook chopped peppers in it for 2-3 minutes.  Add in tomatoes.  Season with salt and paprika and cook over medium low heat until tomatoes are tender, stirring occasionally. add the feta cheese and give it a light mix. This gives more flavor to the dish (it's optional) Now reduce the heat a bit.

Using a spoon, make rooms for each egg and break eggs into those hollows. Let it simmer uncovered till eggs whites are just set.     

Then with a spoon just break the egg yolks lightly and lightly fold the tomato mixture into the eggs. until the eggs are slightly cooked for 5 -8 minutes.  

Do not over cook the eggs should be soft. Switch off the flame and as it is cooling the egg will continue to cook.

Sprinkle black pepper and red pepper flakes over it. Garnish with herbs like parsley or chopped green onions and serve.

Serve it with your favorite bread

Nutrition 
Serving Size: 1 portion
Calories: 158
Sugar: 3.7 g
Sodium: 369 mg
Fat: 12.1 g
Carbohydrates: 6.1 g
Protein: 7.6 g
Cholesterol: 186 mg
Labels: Middle Eastern, Turkey, Turkish, Egg, Omelette, Main course, Keto, Eat The World

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 Turkey.

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

Magical Ingredients: Kumpir - Turkish Style Baked Potatoes 

Amy’s Cooking Adventures: Turkish Simit Bread 

A Day in the Life on the Farm: Pide Ekmek 

Pandemonium Noshery: Sahanda Pirzola - Turkish Lamb and Tomatoes 

Sneha’s Recipe: Keto Turkish Menemen - Scrambled Eggs In Tomato Sauce

Kitchen Frau: Çilbir (Turkish Eggs in Garlic Yogurt) 

Culinary Adventures with Camilla: Ekşili Balık – A Lemony Turkish Fish Stew Recipe

Shakshuka#SundayFunday

Shakshouka or Shakshuka is a one dish skillet meal of eggs poached in a sauce of tomatoes, chili peppers, etc.. . The word Shakshuka comes from Arabic, meaning, “a haphazard mixture” or “all mixed up.” This can be had as a main course or even as breakfast with pita or challah bread. This has to be served in the pan that you are making it.

This serves 4 as a sides dish

Serves 2 as a main course
Ingredients
4 Eggs
1 Large Onion – thinly sliced
4 Tomatoes – thinly sliced
2 Green Chillies - finely chopped
Salt to taste
¼ Teaspoon Red Chili Flakes
¼ Teaspoon Black pepper powder
2 Tablespoons Oil 

Method

Heat oil in a pan. Add chopped onions, sauté till the onions are soft and translucent. Now add chopped tomatoes and the green chillies , saute for a minute and then cover with a lid and let it cook till the tomato are soft. 

Add the salt, pepper, chilly flakes. Cook until the tomatoes become mushy. 

Now make a hole on four sides 

Break the eggs one by one on each hole ensure that the yolks don’t break. Sprinkle a dash of salt on each egg, cover the pan and let it cook for 4 - 5 minutes on a low heat. 

Cook till the egg yolks are runny, if you want fully cooked eggs, then keep if for  more time. I wanted the yolks to be runny. Sprinkle some chopped coriander and a bit of pepper on top this is optional. 

It’s ready to serve with bread slices in the same pan it was cooked in. 

Labels: Egg, Middle Eastern, One Dish Meal, Skillet, Sunday Funday, Breakfast, Main course, International Cuisine 

• For our event called Sunday Funday, wherein we share recipes our families will love to enjoy on a Sunday. Our host for this week's event is Stacy of Food Lust People Love. Sunday Funday: " One Pot Wonders"
• 
  
• Arroz Caldo from Culinary Adventures with Camilla
• Chicken Pot Pie Stew from Making Miracles
• Indian-spiced Pork Chop Potato Skillet from Food Lust People Love
• Kielbasa and Cabbage Skillet from A Day in the Life on the Farm
• Malaysian-Inspired Chicken and Pork Curry from Palatable Pastime
• Mujaddara from Mayuri's Jikoni
• Shakshuka from Sneha's Recipe
• Sheet Pan Roast Chicken and Potatoes from Karen's Kitchen Stories

Falafel Layered Salad & A Bhatura Sandwich -A Combo Post#Improv

This an exotic meatless , a complete and delicious meal which is healthy too. Have vegetarian guests then make this super meal which will make them ask for more for sure. Falafel is a Middle Eastern starter but,  is also a favorite street food here in Mumbai.

For the Falafel

Ingredients
1 Cups Dried Chickpeas 
½ Cup Chopped  Coriander Leaves
1 Tablespoon  Chopped Parsley
3 Cloves Garlic - minced
1  Medium Onion - finely chopped
Salt & Black pepper powder to taste
¼ Teaspoon Cayenne pepper
½ Teaspoon  Chopped Green Chilly 
½ Teaspoon Cumin powder
½ Tablespoon Coriander powder
2 Tablespoons Fresh Breadcrumbs
A Pinch Baking soda
Oil for deep frying

Method 
Wash and soak the chickpeas in water and let soak for at least 6 hours. 
 Drain the water and wash them once again.

Transfer the chickpeas to a food processor and chop until you get a fine crumbly texture. Add the coriander, parsley, garlic cloves, onion and green chili and pulse the food processor till well mixed.  Add in salt, peppers, coriander and cumin powder,  breadcrumbs and mix well. Take this out into a big bowl and mix it with you hand well. Keep aside
In the meantime heat the oil for deep frying and set the heat to medium.

Now add in the baking soda to the chickpea mixture and mix it well.  Shape into round balls or ovals using two spoons or a falafel maker.  I made oval and round shape Falafels.
Fry the falafels in it until browned and crispy from outside. Take out on a kitchen paper to drain the excess oil.

For The Tahini Yogurt Sauce
Ingredients
1/2 Cup Fresh Yogurt - beaten
2 Tablespoons  Tahini paste - Homemade
Salt & Black pepper to taste
Chopped Parsely  for  garnishing

1/2 Teaspoon Lemon juice

Method

Mix all the ingredients and make a paste. Your dip/sauce is ready! Chill it in the refrigerator till we get all other ingredients ready.

For the Salad

1 Small Onion - finely chopped 
½ Cup  Finley Shredded Purple Cabbage
½ Cup  Finely Shredded Lettuce Leaves
½ Cup   Grated Carrots
1 Medium Tomato - de seeded & cut into strips
Salt to taste
A drizzle of Lemon Juice
 Method 
For Assembling / Serving  Into Glass Verrines 

Layer the vegetables on top of each other in a clear glass. Season with salt and  black pepper powder. Just a drizzle of lemon juice. Pour a tablespoon of Tahini  Yogurt Sauce on top. 

In a wooden skewer pierce two oval falafels and place it on the glass. 

Serve the cold salad with crispy warm falafels.

For the Yeasted Bhatura Sandwich

Slice the Yeasted Bhatura (but not till the end). Fill it with the salad. Season with salt and  black pepper powder. Just a drizzle of lemon juice.  Add two or three round falafels. Pour a tablespoon of Tahini  Yogurt Sauce on top.

Enjoy!!  These Falafels are a great sensation to the taste buds!!!

You can even serve these with toothpicks and at the side Tahini  Yogurt Sauce as a starter.

Labels : Yeasted, Bhatura, Sandwiches, Falafel, Middle Eastern, Chickpeas, Street food, Starters, Chutneys & Dips, Yogurt, Healthy, Improv Cooking Challenge, Vegan

Lemon and Lettuce

Improv Cooking Challenge

• • Greek Meatball Salad by Cookaholic Wife
  • Strawberry Cucumber Salad by Pandemonium Noshery
  • Grilled Lemon Herb Mediterranean Chicken Salad by Making Miracles
  • Falafel Layered Salad & A Bhatura Sandwich - A Combo by Sneha's Recipe
  • Mixed Greens with Roasted Golden Beets and Lemon Vinaigrette by A Day in the Life on the Farm
  • Wilted Spinach Salad with Bacon and Avocado by Palatable Pastime
  • Bitter Greens Salad with Lemon Vinaigrette by Culinary Adventures with Camilla

Lavash#BreadBakers

Lavash is a thin flatbread or Crisp Whole Wheat Crackers,
from the Middle East, specifically from Armenia. These can be made as soft flat breads and use to make wraps and rolls.

I made the crisp version, Lavash crackers and served them with  Ajvar sauce and these can be  stored for days. Enjoy them as an appetizer with a dipping sauce or just nibble with a cuppa.

Serves 4 to 5
Ingredients
1½ Cup Whole Wheat Flour
1 Teaspoon + 1 Teaspoon Black & White Sesame seeds
¾ Teaspoon Salt
¼ Cup Olive Oil
½ Cup water
1 Tablespoon Oregano 
Method
Pre-heat the oven at 180°C. Grease and line a baking tray. Toast the sesame seeds lightly. Keep aside.

Add salt, olive oil and sesame seeds to the flour and 

rub with your fingers to mix well.

Add the water slowly and make a soft pliable dough.

Divide into four.

Roll out really thin, almost see through thin, on a greased silicon mat.

Or on a greased baking paper.

Cut out a circle using a round plate

A perfect circle

Sprinkle a little of black and white sesame seeds

Roll it with rolling pin

so that the sesame seeds and pressed well

then cut into triangles.

Transfer to the greased tray and brush the top with oil.

Bake till golden and crisp about 15-18 minutes. Cool them on a wire rack. 

Then store in an airtight container.

 Served this with Vegan Ajvar Sauce
My Notes 

Can use half whole wheat and half all purpose flour

Labels: Appetizer, Armenia, Bread, Bread Bakers, Crackers, Healthy, Middle Eastern, Sesame seeds, Starters, Whole Wheat Flour, Biscuits & Cookies , Vegan   

This month the Bread Bakers we are making Crackers and  the Host is Sneha  -

Baked Nacho Chips from Anybody Can Bake
Cheesy Crunchy Mini Crackers from Culinary Adventures with Camilla
Homemade Senbei Rice Crackers from Food Lust People Love
Lavash from Sneha's Recipe
Olive Oil Crackers from A Messy Kitchen
Rosemary Crackers from Passion Kneaded
Sourdough Cheddar Cheese and Rosemary Crackers from Zesty South Indian Kitchen
Sprouted Wheat Crackers with Sea Salt from Karen's Kitchen Stories
Wholegrain Sesame and Flaxseed Crackers from Ambrosia
Wholemeal and Oats Carrot Crackers from Cook with Renu

#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 lovely bread by following our Pinterest board right here. Links are also updated after each event on the #BreadBakers home page. We take turns hosting each month and choosing the theme/ingredient.