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 

Peas & Mushrooms Curry#SundayFunday

I often make this delicious curry at home. Peas & Mushrooms is a main course dish. This curry is best relished with steaming hot phulkas. Both mushrooms and green peas are a storehouse of nutrients like fibre, zinc, potassium, folic acid etc.

Ingredients
Grind To A Fine Paste
2 Medium Onions - chopped
3 Cloves Garlic
1" Piece Ginger
2 Tablespoons Melon Seeds
6 Whole Cashews
1 Teaspoon Oil
Other Ingredients
2 Teaspoons Sunday Masala
½ Teaspoon Kasuri Methi
1 Teaspoon Sugar
1 Cup + - Vegetable Stock or Water
1 Cup Green peas
Salt to taste
2 Tablespoon Yogurt
200 Grams Mushrooms - sliced
2 Tablespoons Chopped Coriander Leaves
1 Tablespoons Oil
1 Tablespoon Butter

Method

Heat oil in a pan, add the finely chopped onions , ginger garlic, melon seeds and cashews sauté till onions start to brown lightly. Cool and then grind this to a fine paste.

In another bowl add the yogurt, Sunday masala, kasuri methi and whisk well to form a nice smooth paste. Keep this aside.
Par boil the green peas if you are using fresh. If they are frozen they no need to par boil.

In another pot heat oil and butter and sauté the mushrooms till all the moisture evaporates. Then add the parboiled peas and the ground paste, yogurt paste and sauté well till oil surfaces. Add vegetable stock or water, sugar and salt to taste to make a thick consistency gravy. Bring this to a boil. Reduce the flame to low and let it simmer for 5 minutes, stirring in between.

Switch off the flame. Serve garnished with chopped coriander leaves. 

Enjoy with rotis, naan or phulka.
Labels: Vegetarian Curry, Green Peas, Mushroom, Indian, Main course, Sunday Funday

Sunday Funday

Meatless Main Dishes 

• 4 Cheese Ricotta Pizza by Amy’s Cooking Adventures
• Peas & Mushrooms Curry by Sneha’s Recipe
• Matar Ka Nimona by The Mad Scientist’s Kitchen
• Easy Meatless Lasagna by A Day in the Life on the Farm

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 

Keto Strawberry Microwave Muffin#Improv

This Keto Strawberry Muffin fits perfectly into that sweet spot for a sweet craving. It makes a perfect muffin for quick breakfast or dessert.
This muffin is moist, top it with whipped cream and you have a delicious dessert.
It’s no dissimilar to a mug cake (it is, in fact, a mug cake) and you can make this in your oven or microwave.

Serves 1
Ingredients
30 grams Almond Flour
½ Teaspoon Baking Powder
1 Egg
15 Grams Butter - melted
2 Teaspoons Keto Sweetener
½ Teaspoon Vanilla Extract
¼ Teaspoon Cinnamon powder
20 Grams Strawberries -1 Big chopped

Method

In a bowl, add in the melted butter (or microwave for 15 seconds to melt it), add the Keto sweetener, vanilla extract, and the egg and give it all a good mix till well combined.

Now add your dry ingredients to the bowl - the almond flour, baking powder and cinnamon powder and mix well.

Add in the chopped strawberries and gently fold through the mixture.  

Grease an microwave proof ramekin with butter and pour in the batter. Top with a couple of strawberries.  Microwave on high for 90 seconds. If a toothpick poked through the center comes out clean, your muffin is done.

Serve warm or chilled, depending on your preference. 

Nutrition Info (Per serving)
Net Carbs: 3g
Carbs: 6g
Fat: 32g
Protein: 13g
Fiber: 3g
Labels: Single Serving, Keto, Low Carb, Microwave, Muffins, Strawberry, Healthy, Sugar Free, Diabetic Friendly, Almond Flour, Improv Cooking Challenge

Improv March 2023 No Sugar Sweets
• Citrus and Mint Salad with Honey Dressing by A Day in the Life on the Farm
• Keto Strawberry Microwave Muffin by Sneha's Recipes  

Maggie Noodle & Veggie Cake#SundayFunday

This is a two minute Maggie Noodles made into Maggie Veggies Cake. This is so simple, cheesy and deliciously yummy. Your kids and friends will love this. I took this to a get together with friends and all loved this. You can add whatever veggies you have in the refrigerator, no hard and fast rule in making this.

Ingredients

1/3 Cup Sliced Mushrooms
1/3 Cup Chopped French Beans
1/3 Cup Chopped Baby Corn
1/3 Cup Chopped Carrots
1/3 Cup Each Colored Capsicum - Green Red Yellow - cut into cubes
1 Large Tomato - deseeded & cut into cubed
1 Large Onion - thinly sliced
200 Grams Mushrooms - sliced
5 Cloves Garlic - chopped
½ Teaspoon Red Chilly Flakes
½ Teaspoon Black Pepper Powder
½ Teaspoon Mixed Herbs
½ Teaspoon Pink Himalayan Salt or to taste
½ Cup Fresh Cream
200 Grams Grated Cheese
1 Tablespoon Oil
1 Tablespoon Butter
3 Packets (280Grams) Instant Maggie Noodles

Method

Boil the Maggie noodles as per the packet instructions. When they are cooked all moisture evaporates add a teaspoon butter, spice mix,  3 tablespoons cheese and mix well with a fork. Keep aside.

In another large pan heat oil and butter, add the onion and garlic sauté on medium high flame till the onion is translucent, add the mushrooms, beans carrots and baby corn, sauté again on medium high flame till they are nearly done but still crunchy ( do not overcook the veggies). Then add all the seasonings, salt and the colored capsicums. Sauté again for a minute. Add 3 tablespoons of cheese and fresh cream. Mix well. Keep aside.

Grease a loose bottom pan with butter generously ( I used 10" loose bottom pan ). 

Add half of the cooked noodles at the base and press it well and level the base, then top it with just little cheese all the cooked veggies then again cheese 

again remaining cooked noodles then cheese sliced capsicums capsicum in center, for garnishing , then drizzle some fresh cream. 

Bake it in a preheated oven at 180°C for 15 minutes. Serve warm.

Labels: Baked, Vegetarian, Cheese, Indian, Appetizer, Main course, Mixed Veggies, Pasta & Noodles, Sunday Funday

• Karen’s Kitchen Stories: Beef Chow Fun 
• Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice: Creamy Irish Whiskey Butter Noodles with Fennel 
• Culinary Cam: Longevity Noodles 
• Sneha’s Recipe: Maggie Noodle & Veggie Cake 
• Amy’s Cooking Adventures: Semolina Soup Noodles 
• A Day in the Life on the Farm: Vegetarian Drunken Noodles