Maqluba & Iranian Shirazi Salad

Maqluba (meaning upside down in Arabic) is a traditional dish, particularly in Palestine. It is a rice dish which include chicken, cauliflower, eggplant or even potatoes. After cooking the whole dish is then inverted onto a serving plate.

Quite a varieties of spices are being used in this recipe, but not a very complicated dish to prepare. Just need to get everything organize and is a breeze to get it done relatively fast :D Though a lot of spices are being used, the taste of the rice is not overpowering at all! Even my kids accept the taste without giving me any complaints :D 

One particular challenge of this dish, I must say is transferring the rice onto the serving plate! Arn't it look pretty after flipping out from the pot? ^.^ Not much hiccups during the flipping process, just run around the edge of the rice using a knife after resting for 30mins and flip, and only 1 piece of the chicken was stuck at the bottom hahaha…. Do not attempt to unmould immediately as this may cause the whole thing to collapse as resting allow excess moisture to evaporate and this process will firm up the rice mixture. 

Various spices for the chicken

Various spices for the rice

Layering the spiced chicken, cauliflower followed by the spiced rice, finally filled up with broth and then simmering it till cooked.

Recipe source : notquitenigella.com
Ingredient

• 450gm cauliflower, cut into florets
• 2 tbsp olive oil
• 1 large onion, chopped
• 2 cloves garlic, chopped
• 4 whole chicken leg, cut
• 2 cups basmati rice
• 1/4 cup sultanas
• 1/4 toasted pine nuts

Chicken Spices :

• 2 green cardamon seeds, crushed
• 3/4 tsp coriander seeds, crushed
• 1/4 tsp ground cumin
• 1.5 tsp Baharat
• 1 tsp salt
• 1/2 tsp ground cinnamon
• 1/2 tsp paprika

Rice Spices :

• 1 tsp all spice
• 1 tsp ground turmeric
• 1 tsp salt
• 1/2 tsp black pepper

Method

1. Toss cauliflower florets with 2 tbsp olive oil. Heat a pan over medium heat, spread cauliflower in a single layer, cook for 5 mins until slightly golden brown. Turn over and cook for another 5 mins. Turn off heat. Salt lightly.
2. In a medium cooking pot, heat 2 tbsp oil over medium heat. Add onion and garlic and sauté for 5 mins until onions are softened.
3. Add chicken pieces and cook over medium high heat for 5 mins till slightly browned. Stir in spices and fry for another 2 mins. 
4. Add in 5 cups water and bring to boil. Lowe heat and cover. Simmer for 15 mins.
5. Meanwhile, rinse the rice thoroughly and soak for 30mins. Drain well and mix in sultanas and spices evenly.
6. Remove the chicken from the pot. Reserve 4 cups of broth. 
7. Using the same pot for cooking the chicken, turn on heat, add some oil onto the bottom and sprinkle a thin layer of the rice on the bottom of the pot. 
8. Place the chicken, skin side down, and then layer with the fried cauliflower. Place the rest of the rice on top flattening it gently and firmly packed.
9. Gently add the chicken broth. Cover lid and bring to a gentle boil. Lower  heat and cook for 30 mins until all liquid has evaporated and rice are tender.
10. Remove from heat and rest for about 20mins. Run a knife around the edge of the pot to loosen any bits. Clamp a large serving plate to the pot and gently overturn the pot onto the plate. Sprinkle with toasted pine nuts and serve with Iranian Shirazi Salad at the sides. (rice stuck at the bottom of the pot can be gently scrape out and serve accordingly)

This is how the rice 'cake' looks like at the side, height is approx. about 3"

serve along with Iranian Shirazi Salad which compliments the rice very well!

Recipe ref : travellingfoodies
Iranian Shirazi Salad
Ingredient

• 2 medium Japanese cucumbers
• 2 large tomatoes
• 1 large red onion
• 1 handful of fresh french flat-leaf parsley and/or mint leaves, chopped coarsely
• Juice from 2 medium limes
• 1/2 tbsp fine-grained sugar
• salt and pepper to taste
• 2 tbsp extra-virgin olive oil

Method

1. Rinse cucumber and tomatoes thoroughly. Cut into halves, remove seeds and chunk the cucumber and tomatoes into small morsels.
2. Peel the papery membrane from onion, dice into small pieces.
3. In a mixing bowl, add bits of cucumber, tomatoes and onion. Add all the seasoning ingredients and give everything a good toss. Adjust the amount of salt and pepper to personal preference. Cover with cling film and rest the salad in the fridge for 15-20 min.
4. Add chopped mint or parsley and toss quickly one more time.
5. Plate the salad and enjoy with other Middle Eastern dishes and rice.

I am submitting this post to Asian Food Fest: West Asia hosted by Shannon from Just As Delis

Fried Cauliflower with Tahini / Pomegranate Glazed Chicken

Unlike the past few Middle Eastern dishes I've prepared, this is the far most well accepted by my the other half, no more 'complains' from him hehehe…..Even my boy whom seldom like cauliflower even had quite a mouthful of this dish! Instead of using the oven for baking the chicken, I prepared these both dishes with the Happy Call Pan! Pretty amazing that the pan able to create charred and smoky dishes like an oven ^0^ 

Fried Cauliflower with Tahini
Recipe source : theguardian.com
Ingredient (2 servings)

• 450gm cauliflower florets
• 2 tbsp olive oil
• 2 garlic, finely chopped
• 15gm chopped parsley
• 15gm chopped mint
• 1/2 cup tahini paste
• 1/2 cup greek yogurt
• 3-5 tbsp lemon juice + zest of a lemon
• 1 tsp pomegranate molasses, plus more to finish
• salt & black pepper to taste

Method

1. Heat up happy call pan. Toss cauliflower florets evenly with 2 tbsp olive oil and place them onto the pan in a single layer, it will just fits in nicely. Cook over medium low heat for 5 mins until the base is slightly charred.
2. Gently overturn the florets, cover lid and cook for another 3-5 mins until the other side is charred. Do not overcook if not it will lose its crunch. Transfer to a plate and lightly sprinkle with a little salt.
3. To make the sauce : Combine tahini paste, yogurt, garlic, lemon juice, pomegranate molasses and seasoning evenly. Add in a few tbsp of water one at a time to reach a smooth pourable consistency. Adjust taste to your desired, you may want to add more lemon juice or salt. Stir in chopped herbs and mix evenly.
4. Toss in cooked cauliflower in the sauce. Garnish with some pomegranate seeds and mint, drizzle with tsp of pomegranate molasses and serve.

Pomegranate Glazed Chicken
Recipe source : cookforyourlife.org
Ingredient (2 servings)

• 2 whole chicken leg (approx 250gm each)
• 3 cloves garlic, finely minced
• 1 tsp paprika
• 2 tsp dried rosemary
• 1/4 cup orange juice
• 1 tbsp pomegranate molasses
• 1 tbsp olive oil
• 1/2 tsp salt

For glaze : combine 1 tbsp pomegranate molasses and 1 tbsp honey

Method

1. Combine chopped garlic, paprika, rosemary, orange juice, pomegranate molasses, olive oil and salt in a ziplog bag. Add in whole chicken leg. Seal the bag tightly. Toss the bag gently to allow the chicken leg to coat evenly with the marinade. Chill over night.
2. Heat up happy call pan and lightly greased some olive oil.
3. Drain away marinade, place in chicken leg with skin side down. Lower heat and cover pan. Cook for 15 mins. Shake the pan occasionally to prevent the base from scorching.
4. Open lid and turn the chicken over, glaze the chicken generously (need not use up all) cook for another 10 mins with lid lightly close (do not lock).
5. Turn off heat and cool down slightly. Top with more glaze and serve with pilaf rice or salad.

I am submitting this post to Asian Food Fest: West Asia hosted by Shannon from Just As Delis

Fatteh (Pita with Chickpeas & Yoghurt)

With some leftover wholemeal pitas and plenty of cooked chickpeas on hand, I went ahead to try out this unfamiliar Middle Eastern dish. It is a quick and easy recipe if you have everything on hand, which can be served as a light brunch. But alas dear hubby completely shunned this dish hahaha….he find it hard to stomach it down though he liked the pitas a lot! After testing out a few Middle Eastern dishes, final conclusion he simply do not like the flavour of cumin...though I've actually reduced the amount used. In the end am the one whom polished up this Fatteh…^0^

Recipe source : Katherine Martinelli 

Ingredient (2 servings)

• 2 wholemeal pitas, cut into wedges
• 125gm cooked chickpeas  (click here on how to soak, cook & freeze dried chickpeas)
• 125gm natural yogurt
• 2 cloves garlic, minced
• 1/4 tsp cumin
• 2 tbsp fresh lemon juice
• 1.5 tbsp tahini paste
• 4 tbsp pine nuts, toasted
• chopped cilantro for garnishing

Method

1. Reheat pita over a dry heated pan, until both sides are lightly browned and crispy.
2. Put the chickpeas in a small pot of water added with a pinch of salt and simmer for 10 mins till heated through. Drain away water.
3. Combine yogurt, garlic, cumin, lemon juice, tahini paste and pinch of salt in a mixing bowl and whisk till thoroughly combined. Whisk in a little water at a time if the mixture is too thick, until a desired consistency is reached.
4. Arrange the toasted pita wedges onto a serving plate. Top with warm chickpeas, then the yogurt sauce. Sprinkle some pine nuts and cilantro and serve immediately.

I am submitting this post to Asian Food Fest: West Asia hosted by Shannon from Just As Delish 

Falafel (Fried Chickpeas Patties) with Tahini Sauce

Falafel is a deep-fried patty made from chickpeas and broad beans. A common street food which can be found in the Middle East which are usually served in a pita as a sandwich topped with greens and tahini sauce. It can also be eaten alone as a snack along with some hummus or tahini sauce. Usually uncooked chickpeas are used in making this falafel to prevent them from falling apart during the frying process. Not a fast and easy recipe (including making the tahini paste from scratch) to start with as I've to soak the dried chickpeas for over 2 days thereafter cooking the beans for about 1 hour before they are ready to be used :D

You must be wondering how is the taste like?? The uncooked chickpeas are blended with loads of fresh herbs like parsley and coriander along with ground cumin, coriander powder and all-spice. Quite an exotic dish which may not be well acceptable by everyone :D For me it taste fine and I like the tahini sauce more than the falafel itself hehehe ^0^ 

Soaked (uncooked) chickpeas and fresh herbs

Blended chickpeas before and after adding herbs & spices

Shaped into compact rounds after adding in baking powder and baking soda

Recipe source : Chefindisguise.com

Ingredient (approx 25 small patties)

• 600gm soaked uncooked chickpeas *
• 1/2 cup firmly packed parsley leaves without stems
• 1/2 cup firmly packed cilantro leaves without stems
• 3 cloves garlic
• 1 medium onion
• 1 tsp salt
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp all spice
• 1/2 tsp black pepper
• 1 tsp baking powder
• 1 tsp baking soda

* I've soaked a pack of 500gm chickpeas for 2 nights, changing the soaking water in between. After soaking, I've got an approx. 850gm soaked uncooked chickpeas. After using 600gm for this falafel recipe, with the remaining 350gm I've boiled it and freezed for subsequent usage. (click here on how to soak, cook & freeze dried chickpeas)

Method

1. Place the soaked chickpeas, garlic, onions, parsley, cilantro, salt, pepper & spices in the food processor and blend until they turn into a smooth paste. Stop in between to scrape down the sides . Add 1-2 tbsp water if the mixture to too dry. Taste the falafel mix by adding more salt if necessary.
2. 10 mins before frying, combine baking powder and baking soda into the falafel mix, mix evenly.
3. Scoop a few tbsp of the paste and with slightly damp hands, shape it into a compact round shape.
4. Meanwhile heat some oil in a pan. Add 4-5 pieces at a time and fry for a few minutes until the falafel turn brownish on both sides.
5. Remove falafel from pan and place it on a paper towel to drain off excess oil. Serve along with sliced tomato, cucumber and tahini sauce.

The tahini sauce is a must, if not the falafel will taste too dry if eating it alone

Crispy crust and soft centre, best eaten when is still warmed!

~~~~~~~~~~~~~~~~~~~~~

Making of Tahini Sauce…..homemade sesame paste, lemon juice & garlic

Recipe source : theshiksa.com
Tahini Sauce
Ingredient

• 1 cup tahini sesame seed paste
• 3/4 cup water
• 3 cloves garlic
• 1/4 cup fresh lemon juice
• 1/4 tsp salt, or more to taste
• fresh parsley for garnishing

Method

1. Place all ingredients in a food processor and blend till sauce is creamy and ivory-coloured.
2. If mixture it too thick, slowly add a few tbsp water, once at a time until it reaches the preferred consistency. Add more lemon juice or salt, if desired.
3. Serve the sauce with falafel.

I am submitting this post to Asian Food Fest: West Asia hosted by Shannon from Just As Delish 

Homemade Pomegranate Molasses

I've actually come across this particular ingredient called pomegranate molasses in a food magazine quite some time back. But it never occur to me this can be easily homemade at home! Normally I will googled for the ingredient if it is alien to me, but I did not until I saw Alan of Travelling Foodies posting on his homemade pomegranate molasses…really mental block at times ^0^

This tangy and sweet thick syrup is so flavorful and interesting that I've made 2 batches! Besides using this pomegranate molasses in exotic Middle Eastern dishes, it can be used as a dressing for salad, or simply drizzle it over vanilla ice-cream or even pancakes!

Lovely homemade pomegranate molasses (syrup)

Red ruby fruit

Removing the seeds slowly using bare hand ^0^

Extracting the juice using a garlic press (thanks to Alan for this idea!) which is more tedious and slow process but is good in squeezing out all the juice and leaving out the seeds and membranes or…..Blending the seeds in food processor and strain out the juice, you will need to use your bare hands to squeeze out the juice to the last drop! 

Fresh pomegranate juice

This is how the mixture starting to froth and bubble incessantly near the end of the cooking process.

Cool down the cooked syrup and store in an air-tight container and chill!

Ingredient (approx 1 cup volume)

• 3.5 - 4 cups* fresh pomegranate juice (extracted from 4 large pomegranates)
• approx. 1/2 cup sugar
• 1/2 cup fresh lemon juice (from one small lemon)

Method

1. Pour all the ingredients into a small saucepan and bring to a rapid boil.
2. Lower heat and simmer for about 60 mins until it is about 1 - 1.5 cups (*amount reduced depending on how much juice is acquired initially) worth left. The mixture would start to froth and bubble incessantly.
3. Turn off heat and allow the mixture to cool down completely.
4. Pour the homemade pomegranate molasses into an air-tight bottle. 
5. Use as required in Middle Eastern dishes and adjust flavors with more sugar or lemon juice to personal taste.

I am submitting this post to Asian Food Fest: West Asia hosted by Shannon from Just As Delish 

Cranberry Jelly Sufganiyot (Doughnuts)

Sufganiyot is basically a deep fried doughnut, a traditional  Jerusalem food served during their Chanukah (Hanukkah) . Stranger to the culture and food of the Middle East, I've to google and find out what is Chanukah ^0^"" New knowledge gain with everyday cooking!!

Fresh cranberries is in seasoned again! It is relatively cheap at some supermarkets selling only S$4.95 for a 12oz pack :D Therefore every year of this time I'm sure to stock up a few packs and freeze them for later use. My kids enjoyed this little doughnut for their snacks, even if they are not filled with jam! 

Proofing for 1 hour and thereafter cut into circles and rest for another 30mins before frying.

Fried doughnut before filling in the jam

Filled in homemade cranberry jam and dust with icing sugar before serving!

Recipe source : Chabad.org

Ingredient (approx 25 doughnuts)

• 2 tsp instant yeast, approx 7gm
• 40gm sugar
• 6 tbsp water
• 2 tbsp orange juice
• 40gm unsalted butter, melted
• 1/4 tsp salt
• 315gm bread flour
• 2 egg yolks
• Cranberry Jam or your choice of filling
• icing sugar

Method

1. Combine sugar, water, orange juice and yeast together. Let stand for 10 mins until frothy.
2. Add melted butter to the yeast mixture. Add in egg yolk and salt.
3. Pour the mixture into flour and knead to form a soft dough. Cover and proof for 1 hour until double in bulk.
4. Lightly dust a working surface. Roll out dough into 1/4" thick and cut out circles, approx 2". Rest the circles for 30mins.
5. Heat some oil in a medium saucepan, add doughnut dough in batches and fry till golden brown, turning once.
6. Drain on kitchen paper and cool down completely.
7. To fill in the jam, slit a small opening at the sides of the doughnut, pipe in adequate amount of cranberry jam, and dust with icing sugar before serving.

Making of cranberry jam which took only 30mins!

Homemade Cranberry Jam

Ingredient

• 200gm fresh/ frozen cranberries
• 240gm sugar
• 200ml water

Method

1. Combine all ingredients in a saucepan. Bring to a boil. Lower heat and simmer for 30mins until slightly thickens. Jam will further thickens after cooling down.
2. Cool down completely before piping into doughnut. Balance jam can be stored in clean glass container and chilled.

I am submitting this post to Asian Food Fest: West Asia hosted by Shannon from Just As Delish 

Wholemeal Pita Bread

Pita is slightly leavened wheat bread, flat, either round or oval, and variable in size…..is among the most ancient of bread : extracted from Wikipedia. It is actually very simple to handmade pita bread at home as it only requires 1 time proofing after which it can be sent to the hot oven. The oven has to be very very hot to ensure that the bread will puff up nicely so that a pocket can be opened after it is cooled down. My hubby loves this flat bread a lot and even request to pack some for him to bring to work!! 

Puffy 'flatbread'?! ^0^

Slit the flatbread to create a pocket for piling in your favourite fillings. Can be used as a pizza base or simply dip in with some hummus! :D

Recipe source : chef in disguise

Ingredient (6 pitas)

• 1 heap tsp instant yeast
• 1/4 cup warm water
• 1/2 tsp sugar
• 1/2 tbsp honey
• 65gm bread flour + 1-2 tbsp extra
• 60gm fine wholemeal flour
• 1 tbsp olive oil
• 1/2 tsp salt
• 2 tbsp milk powder
• 1/2 cup warm water

Method

1. Combine yeast with 1/4 cup water, sugar & honey. Wait for the yeast to foam and bubble, 5-10 mins.
2. Combine both flour, salt and milk powder in another clean mixing bowl. Drizzle in olive oil.
3. Using a dough scrapper, evenly mix the flour mixture into the olive oil.
4. Make a well in the centre of the flour and add in the yeast water mixture and 1/2 cup warm water.
5. With the dough scrapper, slowly combine the mixture into a rough dough.
6. Knead the dough till smooth and elastic for about 5-7mins, add in 1-2 tbsp extra flour if dough is too sticky to handle.
7. Lightly oil a bowl and place the dough in. Cover the bowl with a damp towel and proof for 60mins until double in bulk.
8. Punch down dough and knead lightly. Divide into 6 equal portions and rest for 10mins.
9. Preheat oven together with the baking sheet to the highest temperature your oven will go (mine is 250 deg cel).
10. Roll out dough into a flat circle, approx 6"-7". Gently place the dough cirlces on the heated baking sheet. Bake for 3-5 mins till the bread puffs up, thereafter flip the dough on the other side and bake for another 2 mins till lightly brown.
11. Remove the puffed pita bread from the baking sheet and cover with a clean dry towel till the bread cools down. Repeat process till bread dough are all baked, ensure that the oven remains at the highest temperature at all times.
12. Store cooled bread into air-tight containers for 2-5 days or freeze up to a month.

 

This is what happened when the oven temperature is not high enough….flat bread which did not puff up evenly! hahaha…Re-adjust the temperature and re-bake? No it will not puff up again and will turn out hard as rock, which I've tested out  >.<

I am submitting this post to Asian Food Fest: West Asia hosted by Shannon from Just As Delish