Posts Tagged With: chilli flakes

***QUICK 30 minutes recipe! Prawn Noodles with veg***Food on the go***

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Categories: 30minute meals, Fish, Food on the go, Ingredient: Prawns, My own mix, Uncategorized | Tags: , , , , , , , , , , , , , , , , , , , , , | 2 Comments

Simple Turkish Lahmacun Recipe using Pitta bread – Turkish Pizza

Lahmacun Final Edited1

Lahmacun, lahmajun, or lahmejun (Turkish: Lahmacun), (Armenian լահմաջուն lahmaǰun or լահմաջո lahmaǰo), from Arabic: لحم بعجين‎, lahm bi’ajīn, “meat with dough”, is a round, thin piece of dough topped with minced meat (most commonly beef and lamb) and minced vegetables and herbs including onions, tomatoes and parsley, then baked. Lahmacun is often served sprinkled with lemon juice and wrapped around vegetables, including pickles, tomatoes, peppers, onions, lettuce, and roasted eggplant; a typical variants may be found employing kebab meat or sauces. – Wikipedia.

My take on Lahmacun comes from memories of my childhood when my parents, brother and I used to make home-made Lahmacun by using leftover pitta bread. It was a joyous occasion that has always been kept with me as a memory I cherish. My father would be the one preparing the mince meat, my mother the one placing them in the hot oven or under the grill and my brother and I picking our toppings! So as a childhood memory I decided to make Lahmacun using pitta bread again but my own take incorporating different spices and herbs to enhance the flavor. I definitely recommend making this with your children! And as you wont be making your own dough, it also saves time and creates more time to have some fun while cooking!

Ingredients:

  • Handful of fresh parsley Ingredients1
  • 50g butter
  • 1 onion
  • 1 tomato (peeled – refer to Cooking Tips)
  • 5-6 pitta breads (sliced in half – refer to Cooking Tips)
  • Juice of 1 lemon
  • 1/4 tsp. ground cumin
  • 1/4 tsp. chilli flakes
  • 1 1/2 tsp. dried mint
  • Olive oil
  • 1 tbsp. tomato puree/paste
  • 1/2 Ib mince meat
  • Salt and pepper to taste
  • Sprinkle of cayenne pepper

Method:

  • Preheat oven to 220 degrees Celsius
  • Start by finely chopping your fresh parsley and placing into a large bowl along with your mince meat.
  • Next finely chop your onion and garlic (you can blitz them if you have a fine blender). Then using a large frying pan, melt your butter on medium heat and fry your onions and garlic till soft. Lower heat and cover to soften the onions more. Leave for approx. 5mins.

Onions1

  • Then place the onions and garlic also into the bowl with the mince meat and parsley.
  • After, peel your tomato (for peeling tomato method refer to Cooking Tips) and finely dice into small pieces and add into the same bowl with the rest of the ingredients.

Step5

  • At this stage add the tomato puree and your spices and herbs so your cumin, chilli flakes, dried mint, cayenne pepper and salt and pepper. Mix thoroughly and add in your lemon juice until well cooperated with rest of the ingredients.

Step6

  • Next prepare your pitta bread by slicing each pitta bread into half (refer to Cooking Tips).

Preparing pitta bread

  • Using some olive oil, lightly brush some onto each pitta bread slice and start adding your mince meat onto the bread!

Step9

Step10

  • Place into prepared baking tray and cook in hot oven for 10-15mins until the edges of the pitta bread and mince meat have browned.
  • Serve hot with a squeeze of lemon juice and fresh salad!
  • Note: after making my Lahmacun if I had to change something it would be to chop the fresh parsley more smaller.

Salad1 text1

Serve1

I served my Lahmacun with boiled black-eyed beans with Swiss chard drenched in olive oil and vinegar, fresh parsley salad (featured in above picture), Turkish noodle rice, fresh lemon, olive and for the daring, cooking kidneys.

Parsley Lemon Text

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xxxxxxx The Wandering Cook 786 xxxx

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Categories: My own mix, Passed down through family, Top 5 favourite meals, Turkey, Uncategorized | Tags: , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , | Leave a comment

A useful way to use up leftover Pitta Bread – Home made Garlic Bread RECIPE

Now I for one do not like wasting food! If there’s a little bit of green mold on piece of bread, just take that bit off and continue eating. Or even just break the bread into pieces and toast them under the grill and use them in soup.

If milk is just beginning to go off, turn it into cheese by boiling it with some lemon juice!

 

So for this recipe, I had some pitta breads that were beginning to get moldy I decided to make home made garlic bread out of them from a recipe inspired by the free food magazine in my local Co-operative supermarket. And the results were delicious! A great side to any dish.

Ingredients:

  • your leftover pitta bread or any type of bread
  • 100g butter
  • 1/4tsp. chilli flakes
  • 1/2tsp. dried basil
  • 3 garlic cloves, thinly sliced

Method:

  • Preheat your oven to 190 degrees Celsius.
  • Cut your pitta bread into slices, I choose triangles.

  • Next, in a frying pan, add your butter, garlic cloves (thinly sliced) and fry until butter has melted and garlic is covered by the butter.
  • Add in your chilli flakes and dried basil and stir.

  • Next with a small spoon/pastry brush, coat your bread with the garlic butter and place in a hot oven for 10minutes.

  • Serve warm!

Enjoy!

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Any questions feel free to comment below and I’ll do my best to answer as soon as poss.

Let me know how you get on with making these and the best thing is, on the frying stage you can add other things aswell as dried basil, such as mixed herbs, coriander powder, dried mint, olive oil..etc.

xxx

Categories: Bread, Italy, My own mix, Uncategorized | Tags: , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , | 1 Comment

Authentic Pakistani Chicken Curry – with fenugreek and green peppers – RECIPE

My recent dinner party with guests got served this delicious main course…

Yummy Chicken curry, inspired from my Pakistani motherinlaw ❤

This light and flavorsome meal is a delightful surprise with such yummy taste, containing fenugreek leaves (methi), green peppers and potatoes. I whipped this meal up when I had guests by making it the night before and serving the next day, which also increased the intensity of the flavors by letting it sit in it’s spices overnight. This is also not a recipe that contains a millions-and-one ingredients, the majority of the ingredients can be purchased from your local supermarket.

Prep time: 25minutes

Cooking time:25mins (+45minutes simmer time)

Ingredients:

  • 3 large onions, sliced
  • 2 green peppers, sliced
  • 5-6 garlic cloves
  • 1tbsp. ground turmeric (i love this stuff)
  • 1/2 tsp. chilli flakes (very mild – add more if you prefer more chilli)
  • 1.5tbsp. coriander seeds
  • 5-6 potatoes peeled and cut into chunks (can add more if you like)
  • Chicken pieces (I used a couple of drumsticks and 1 baby chicken cut into pieces from the butchers)
  • 4-5tsps. methi (dried fenugreek leaves)
  • 1/2tsp. coriander powder
  • Seasoning to taste (I added 1tbsp. of salt and 1/2tsp. black pepper)
  • Hot water from the kettle
  • Cooking oil

Utensils needed:

  • Blender

Method:

  • Prepare all the ingredients (slicing the onions, green peppers, peeling garlic cloves, peeling and cut potatoes, wash chicken pieces).
  • In a blender, blend your garlic cloves, turmeric, chilli flakes and coriander powder with half a cup of water altogether for approx 5mins. Try and blend till no lumps, if not, you can always sieve out the lumps afterwards like I did in my YouTube video tutorial for this recipe.
  • Once that’s done, in a large saucepan put some cooking oil till it covers the base and place on medium-high heat. Once warm, add in your onions and fry for approx 2mins.
  • Next add your green peppers and fry for another 2mins.

  • Once green peppers and onions are softened, add in your chicken pieces and fry for 4mins until chicken turns white. Add hot water to prevent the chicken from sticking.
  • Next add 4-5tsps of the dried fenugreek leaves (methi) and stir.
  • Afterwards pour hot water from the kettle to just about cover your chicken, and add in your potato chunks. Your potatoes will be absorbing a lot of this water so it’s worthwhile to check on your curry now and again.
  • Now add in your spice mix that you prepared earlier in your blender and stir. Then add your coriander powder and then the salt & pepper to taste.

  • Cover and reduce heat to low and leave to simmer for 45minutes until potatoes have gone soft.
  • After 45minutes, turn off heat and serve warm. Or leave overnight and serve next day for extra yumminess.

For the video tutorial that I made for this recipe so you can cook along, click this link >>VIDEO TUTORIAL CHICKEN CURRY

I made this main course, after my starters of Turkish Lentil Soup which can also be found on this blog or also my YouTube page: http://www.youtube.com/thewanderingcook786 don’t forget to Subscribe for updates!

Enjoy!

Any questions feel free to comment below.

The Wandering Cook 786  xxxxxx

Categories: Pakistan, Uncategorized | Tags: , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , | 4 Comments

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