Pide (Turkish Pizza)

Pide (Turkish Pizza)

Prep time: 1 hour
Cook time: 20 mins

Serves: 4-6

Ingredients

- Dough:

3 cups whole wheat flour

1 tbsp instant yeast

2 tsp salt

1 tsp sugar

1 cup lukewarm water

¼ cup olive oil

2 tbsp extra olive oil to brush pides 

- Filling:

3 tbsp olive oil

250g ground beef

1 onion, chopped

1 green pepper, chopped

1 red bell pepper, chopped

A handful of parsley, chopped

1 tsp salt

1 tsp black pepper

1 tsp red pepper flakes

A pinch of cumin

Instructions

1-Mix flour, instant yeast, sugar and salt.

2-Pour olive oil and add water little by little. Use your hand to combine them well until you have a soft dough.

3-Cover it and wait to rise for an hour.

4-Heat olive oil in a skillet.

5-Add ground beef and onion, cover it so that it releases its water.

6-When it starts to absorb its water, add peppers and spices, stir.

7- Cook it for about 10 minutes stirring occasionally.

8- Let it cool. Add chopped parsley when it cools.

9-Preheat oven at 180C.

10-Dust a little flour on the counter or on a wooden board.

11-Make a log from dough and cut it into 16-18 eaqual balls.

12-Dust the counter again and roll one of the balls out thin giving it an oval shape.

13-Put some filling in it and stick the edges of pide.

14-Repeat the same steps until you finish all balls.

15-Brush each pide with olive oil and bake them at 180C until golden, for about 20 minutes.

16-You can use a frying pan to cook it. Using medium heat, cook uncovered for 3 minutes then lower the heat and cover and cook for 4 minutes. Lastly, uncover and cook for a further 2 minutes.

Enjoy...

Nutella Hot Chocolate

Nutella Hot Chocolate

 

Ingredients:

-1 cup of milk.
-2 tablespoons of Nutella.
-1 tablespoon cocoa powder.
-Pinch of cinnamon.
-Mini marshmallows (optional).

Instructions

Pour about 1/4 of the milk into a saucepan on medium-low heat.
Add the Nutella and whisk until blended.
Slowly stir in the remaining milk.
Then add cocoa, a pinch of cinnamon and whisk until hot and frothy.
Add mini marshmallows as desired.

 

Enjoy!

Tajeen Jban (Cheese Tagine)

Tajeen Jban (Cheese Tagine) 

 

 Tajeen Jban is one of the most popular appetizers in Tunisia and Libya, it’s very similar to the Italian Frittata but with more ingredients.

 

Ingredient:

• 200g minced meat or chicken breast (cut in small pieces)

• 1 Potato, finely diced

• 1 onion, finely diced

• 250g grated cheese

• 4-5 eggs

• 1Tbs tomato paste

• 1Tbs breadcrumbs

• parsley, handful

• salt & pepper,paprika,

• 1Tsp baking powder 

Method:

1-Heat cooking oil in a frying pan, add the diced potatoes, when cooked remove and set aside on a paper towel to absorb the excess oil.

2-Season the minced meat or the chicken with salt, pepper,paprika and then mix in the breadcrumbs with the baking powder , parsley and tomato paste and fry until browned on all sides. 

3-Beat the eggs and in a separate bowl, put the cooked diced potatoes and beaten eggs with the cheese and mix well, then add the cooked minced meat mixture and give it one good last mix.

 

4-pre-heat the oven to 180°, in the meantime grease the baking tray and pour the mixture and bake for around 15-20 minutes or until you can insert a knife in the middle of the ”tajeen” and it comes out clean.

 5-Let rest and slice into squares.

 

Enjoy!

Zuppa di Legumi

Zuppa Di Legumi

 Time :1h

 

Ingredients

-1 cup dried pinto beans, sorted and soaked overnight

-1 cup dried lentils.

-½ cup dried green split peas

-1 medium red or yellow onion, diced (about ¾ cup)

-1 or 2 carrots, diced (at least ½ cup; more if you like)

-1 or 2 ribs celery, diced (at least ½ cup)

-3 cloves garlic, peeled and diced fine

-salt and pepper to taste

-1 - 2 teaspoons red pepper flakes (optional)

-10 cups cold water.

-1 teaspoon dried thyme or 1 tablespoon fresh minced rosemary leaves

-150g small soup pasta.

- a drizzle of olive oil.

  

Method:
1-Dice onion, carrots, and celery into pieces of about ¼-inch, and dice the garlic into mince.
2-In a soup kettle or Dutch oven ,heat olive oil over medium heat until it begins to shimmer.
3-Add the diced onion, carrot, celery, and garlic. Salt and pepper to taste, and sauté the vegetables until the onion is translucent but not brown (about 5 minutes).

 
4- Add the pinto beans, lentils, and splits peas. Cover with 10 cups of water.
Add thyme or rosemary, bring soup to a simmer, and simmer for an hour.
Taste soup and adjust seasoning. The beans should be soft and tender; if not, cook a bit more. Add more water if necessary.

Add pasta and stir, Cook until the pasta is done (usually 10 minutes).
Taste and adjust seasoning. Then serve, topped with optional garnish (a drizzle of extra-virgin olive oil)

  Enjoy ♥

Chicken Lemon Soup with Orzo Pasta

 Chicken Lemon Soup with Orzo Pasta

Chicken Soup filled with vegetables, orzo pasta fresh herbs, the juice of lemon and topped off with fresh Parmesan cheese.

Serves 8

Ingredients
-1 boneless, skinless chicken breast(300g).
-2 large onions, quartered.
-4 stalks of celery with leaves, roughly chopped.
-3 large carrots, peeled and roughly chopped.
-4 large cloves of garlic, peeled and smashed.
-1 small lemon, sliced and seeds removed.
-2 bay leaves.
-1 Tbsp black pepper
-1/2 Tbsp salt
-8 cups cold water
-1 cup orzo pasta.
-1 large handful of fresh spinach, stems removed and roughly chopped. 
-Optional:¼ cup Parmesan Cheese, for garnish.

 Method:

1-Place all ingredients in Dutch Oven except for the spinach and orzo pasta.

 
2-Cover and simmer over medium - low heat for 2 hours or until the chicken begins to fall apart.

 

3- Carefully remove the chicken to a plate to cool slightly.
4-Remove the cooked carrots to a separate plate with a slotted spoon.
5-Carefully pour the broth through a strainer to remove the onions, celery, parsley and bay leave, then return it to the Dutch Oven.
6- Cook the pasta, rinse and set aside.

 
7-Chop the carrots you set aside earlier.
8- shred your chicken with a fork.

 
9-Place the lid on the Dutch Oven and bring the broth to a low boil on medium, low heat.
13-Add the spinach and remain heating just until the spinach has wilted.

14-Turn off the heat, add the chicken, carrots and orzo.
 
15- Season to taste and serve hot.
 
16-Top soup with a little Parmesan cheese,if desired.

 Enjoy ♥