Recipes

Thanks so much for being here, and know that just as most every cultural woman loves to do, I’m welcoming you with a warm hug and a plate of something good to eat as you walk through my door.

Shabaan Anaaj “Batatah” Bread

Ingredients

  • 1 cup cooked potato
  • 2 cups (236g) tapioca starch
    I also sometimes use a few tablespoons of tapioca flour and mix with oat and whole wheat flour
  • 1 teaspoon salt
  • 1 teaspoon garlic paste
  • 1 teaspoon onion paste
  • 1 shake turmeric powder
  • 2 tablespoons nutritional yeast
  • 1/2 cup boiling water
    Enough to make the dough feel like play dough and not stick to your fingers
  • 1/3 cup olive oil
  • 3 tablespoons unsweetened plant-based milk like oat, coconut, etc
    You may use cow or goat milk if you prefer

Instructions

Preheat the oven to 350 degrees Fahrenheit

Put all ingredients in a bowl and mix together until well-combined

Bake for about 25-30 minutes and enjoy! 🙏

Zeera (Cumin) Cookies

INGREDIENTS
  • 1/2 cup unsalted butter
  • 2 tbsp sugar
  • 1 tsp salt
  • 1 tsp roughly crushed black pepper (optional)
  • 1 egg, beaten then divided in half
  • 1 1/2 cups all purpose flour
  • 2 tsp cumin seeds
  • 1/2 tsp baking powder
INSTRUCTIONS
  1. Sieve flour and baking powder, then add to it 1 tsp. of the cumin seeds. Set aside.
  2. Beat butter, sugar and salt until light and fluffy. Add the remaining 1 tsp. of cumin seeds, black pepper and half of the beaten egg. Beat well to combine.
  3. Add the flour into the butter mixture gradually and fold using a spoon at first then use your hands to gently mix into a smooth dough. Do not over-knead as this will make the cookies hard instead of crumbly. If the dough needs a bit more flour, add a tsp. at a time.
  4. Refrigerate the dough for about 20 mins wrapped in cling film.
  5. When ready to use, pre-heat the oven at 180 C. Line a baking tray with greaseproof paper.
  6. Roll out the dough into a circle, you can dust some flour lightly on the work surface or roll between two pieces of cling film. The thickness should be about quarter inch. Cut out rounds or whichever shape you prefer.
  7. Place on the baking tray, then using a fork, pierce a few times on each cookie. Once all are done, brush the reserved half egg on the cookies and bake until golden, for about 12-15 minutes.
  8. Transfer to a wire rack to cool completely, then store in an airtight container.

Khurdi – Beef Stock Soup

INGREDIENTS
  • 250 – 400g beef on bone, cut into medium size pieces
  • 11/2 tbsp ginger garlic paste
  • 2 green chilies, finely chopped
  • 1 red onion, sliced
  • 3 cups water
  • 2-3 tbsp whole wheat flour (or all purpose flour)
  • 1½ cup milk
  • 1 tsp cumin seeds
  • 1 cinnamon stick, 3 inch
  • 4-5 cloves
  • 7-8 black peppercorns
  • 1 tbsp olive oil
  • 2 tbsp lemon juice
  • Handful of mint
  • Salt and pepper to taste
INSTRUCTIONS
  1. Boil the mutton with the water, ginger garlic paste and green chilies in a pressure cooker for 20 minutes or until tender. If you don’t have a pressure cooker, boil the meat in regular pot until meat is tender.
  2. Strain the stock and keep the meat aside. In a deep bottom pan, add oil and whole spices. Once they start to sizzle, add the flour and roast it on low flame till its light browned and add the milk. Whisk well.
  3. Add in the stock and meat, 8-9 leaves of mint, season with salt and pepper and let it simmer for 15 minutes, till its slightly reduced and thickened.
  4. Top its with lots of chopped mint and lemon juice.
  5. Serve hot.

Cherry Walnut Salad

INGREDIENTS

  • 1 quart sweet cherries, pitted and halved
  • 1/3 cup walnuts, toasted and coarsely chopped
  • 1/4 cup flat leaf parsley, coarsely chopped
  • 2 teaspoons pomegranate molasses
  • juice of 1/2 lemon
  • 3 tablespoons extra virgin olive oil
  • Pinch kosher salt

INSTRUCTIONS

  1. In a small salad bowl, combine the cherries, walnuts, and parsley.

  2. In a small bowl, whisk the pomegranate molasses, lemon juice, olive oil, and salt until it emulsifies.

  3. Dress the salad with the vinaigrette and serve immediately, or later, at room temperature.

Pita Bread Recipe

INGREDIENTS

  • 3/4 cup warm water (105-110 degrees)
  • 2 1/4 teaspoons or 1 packet active dry yeast
  • 1 teaspoon plus 1 tablespoon granulated sugar
  • 3 3/4 cups bread flour, plus more for dusting (if needed)
  • 1 1/2 teaspoonskosher salt
  • 3 tablespoons extra virgin olive oil, plus more for the bowl
  • 3/4 cup whole-milk Greek yogurt or labneh

INSTRUCTIONS

  1. In a medium bowl, combine the water, yeast, and 1 teaspoon of the sugar. Let the mixture sit until it’s foamy on top, about 5 minutes.

  2. In a large bowl or stand mixer fitted with the hook attachment, combine the flour, salt, and remaining tablespoon of sugar. Add the yeast mixture, oil, and yogurt and mix to combine. Knead the dough either in the mixer or by hand on a clean work surface, adding more flour if needed, until the dough is soft and slightly sticky, 7-10 minutes.

  3. Transfer the dough to an oiled bowl, cover with plastic (not touching the dough), and let the dough rise in a warm spot until it’s doubled in size, about 2 hours.

  4. Preheat the oven to 500 degrees, and line two baking sheets with parchment paper. Turn the dough out onto a clean work surface and divide it into 12 equal balls. Cover and let rise an additional 20 minutes.

  5. Roll the balls out into circles that are 1/4- to 1/2-inch thick. Place them on the baking sheets an inch apart, then bake until they’re puffy and lightly browned on top (begin checking for doneness at 5 minutes).

  6. Transfer the pitas to a wire rack to cool. Enjoy!

Raspberry Rose Jelly

NGREDIENTS

  • 4 quarts raspberries
  • 2/3 cup water
  • 4 1/2 cups granulated sugar
  • Juice of 1 lemon
  • 2 teaspoons rose water

INSTRUCTIONS

  1. In a large, heavy pot, combine the raspberries and water. Stir constantly and bring to a boil. Reduce the heat and simmer for 5 minutes.

  2. Line a fine mesh sieve with a few layers of dampened cheesecloth, set over a large bowl in the sink, and pour the raspberry mixture through, catching the juice in a large bowl. The juice should measure about 4 cups.

  3. Clean the large pot of any residual raspberry pulp and seeds. Filter the juice back into the pot, again through the sieve lined with a fresh round of dampened cheesecloth layers. Add the sugar, lemon juice, and rose water. Bring to a boil and cook for 10 minutes, then skim off the foam. Return to a boil and cook until the jelly reaches 220 degrees on an instant-read thermometer.

  4. Ladle into clean jars, and close the lids tightly. Store in the refrigerator.