Sneha's Recipe

Cheese Fatayer#BreadBakers

In: Bread Bakers, Breads, Breakfast

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

7 comments

Chicken Tempura With Wasabi Dipping Sauce#SundayFunday

In: Appetizer, Asian Cuisine, Chicken

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

3 comments

Afghani Soya Chaap#AlphabetChallenge

In: Alphabet Challenge, Appetizer, Asian Cuisine

Afghani Chaap is a great alternate option to meat for the people who prefer to eat vegetarian food. This creamy delicious and amazing appetizer is made with pure and natural spices. You will love them, you can also enjoy these with roomali roti and they are just a perfect combo and a complete meal too.

Ingredients
9 Sticks Soya Chaap Sticks -sliced
1 Tablespoon Ginger Garlic paste
4 Tablespoons Hung Curd/Greek Yogurt
Oil As Required
1 Teaspoon Black pepper powder
¼ Teaspoon Nutmeg powder
¼ Teaspoon Cardamon powder
2 Teaspoons Kasuri Methi
3 Tablespoons Heaped Fresh Cream
Salt to taste
1 Onion - sliced
4 Green Chillies - slit

Method

Boil water in a in pan when the water comes to a boil add the soya chaap sticks, just bring this to a boil and cover and switch off the flame. When the water cools, remove chaap from sticks and cut them into equal parts (neither too thick nor too thin).

Deep fry them all until golden and crisp texture.

Keep aside.

In a mixing bowl add hung curd, ginger garlic paste, salt, kasuri methi, cardamom powder, nutmeg powder and black pepper powder with a tablespoon oil. Combine all well together, then add fried chaap into marination, cover and keep it in refrigerator for an hour or till ready to serve.

When ready to serve heat a 2 tablespoons of oil heated pan add sliced onions and slit green chillies. Sauťe a bit and add marinated chaap into, stir well together and finally add salt to taste. In the end add fresh cream into and mix up gently.

Serve creamy hot Afghani Soya Chaap with the amazing drizzle of finely chopped coriander leaves. Serve as an appetizer with marinated sliced onions with vinegar or enjoy with roomali roti yum...mm.

Labels: Alphabet Challenge, Soya, Mughlai Cuisine, Asian Cuisine, Vegetarian, Appetizer

Alphabet Challenge the author and creater is Wendy from A Day in the Life on the Farm.

A Day in the Life on the Farm: Almond Chicken

Palatable Pastime: Angel Food Cake

Karen’s Kitchen Stories: Apple Buns

Culinary Cam: A Reclaimed Æbleskiver Pan + Æbleskiver Bread Pudding

Blogghetti: Air Fryer Glazed Chocolate Apple Hand Pies

Food Lust People Love: Anchovy Deviled Eggs

Mayuri’s Jikoni: Amaranth Paratha

Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice: Dried Apple & Bourbon Oven-Baked Sauerkraut

Jolene’s Recipe Journal: Spiced Apple Oatmeal

Sneha’s Recipe: Afghani Soya Chaap

3 comments

Beef Dum Ka Pasanda#SundayFunday

In: Beef, Main course, Steaks

This is beef undercut cut in thin steaks! It's creamy delicious and yummy dish.

Ingredients
½ kg Beef Pasanday /Sirloin Steak Slices
1 Tablespoon Raw Papaya paste
Raw papaya 1 tbsp grinded
1 Tablespoon Ginger garlic 1 tbsp
1 Teaspoon Level Salt
1½ Teaspoon Red Chilly powder

¼ Teaspoon Turmeric powder

1 Teaspoon Garam Masala powder
1 Cup Yogurt - whisked

½ Cup Ghee/Oil

To Grind

10 -12 Almonds

1 Tablespoon Desiccated Coconut
3 Tablespoons Birista

For Serving

1 Cup French Fries
1 Medium Tomato - Slices
Lemon juice

For Garnishing as required
Coriander leaves, green chilies, mint leaves
Method

Marinate pasanday with raw papaya, ginger garlic for 30 minutes, beat yogurt, add in all the seasonings, brown onion, mix well, rub in pasanday.

Heat ghee, arrange the pasandas in a single layer, cover and put on dum till done. Garnish with chopped greens, serve with fries, tomato and lemon slices.

Labels: Beef, Steaks, Sunday Funday, Main Course

A Warm Bowl of Good Fortune: Arroz Caldo by Culinary Cam
Beef Dum Ka Pasanda by Sneha's Recipe
Lucky Cabbage Salad by A Day in the Life on the Farm
Neujahrsbrezel (German New Year’s Pretzel) by Amy's Cooking Adventures
Pomegranate Panna Cotta by Mayuri's Jikoni
Sauerkraut Bundt Cake by Palatable Pastime
Stir-Fried Romaine Lettuce with Garlic Chili by Karen's Kitchen Stories

4 comments

Eggnog Carrot Kheer/Pudding#SundayFunday

In: Carrot, Eggnog, Homemade

Winter carrots have started to flood the market. When we were doing our weekly grocery my hubby seen the carrots and said make carrot kheer. It just then clicked why don't I make this with a twist. So used my Eggnog to make this creamy delicious Kheer.

Ingredients
2 Cups Grated Winter(Red) Carrots
1 Cup + 1½ Cup Whole Milk
1 Cup Homemade Eggnog
¼ Cup Granulated Sugar
1 Teaspoons Cardamom powder

½ Cup Fresh Cream
For Garnish
A few silvered Almonds
A few Raisins
A Dash Cinnamon & Cardamom powder
Method

In a heavy bottom pan add the grated carrot and a cup of milk
Bring this to a boil and then reduce the flame and let it simmer till the carrots are nearly cooked.

Then add the sugar and 1½ cups milk let this cook till the carrots are softened and are fully cooked.

Now add in the Homemade Eggnog and on low flame keep stirring continuously till the pudding / kheer thickens.
Please note if you do not stir continuously it will curdle. So take care at this stage. When it thickens switch off the flame add the cardamom powder and fresh cream give it a good mix. Add in the chopped nuts. Reserve some for garnish.