Baba Ganoush

Baba Ganoush

- 4 servings

- Prep time:25 minutes

- Cook time:40 minutes

Ingredients:
-2 medium eggplants
-1/4 cup (60 ml) tahini (sesame paste)
-1/4 cup (60 ml) lemon juice
-2 to 3 garlic cloves, finely minced
-1/4 teaspoon ground cumin
-1/2 teaspoon Ground black pepper
-1/2 teaspoon salt
-olive oil

Method:

1-Slice the eggplant in half, then drizzle with 2 teaspoons of olive oil and sprinkle with a quarter teaspoon of salt and a quarter teaspoon of ground black pepper. Roast the eggplant in a preheated oven at 450°F/232°C for 40 minutes or until soft.

2-Remove from oven, and allow to cool slightly, then scoop out inside of eggplant, leaving skin behind.

3-Place eggplant, lemon juice, tahini,and garlic in an electric blender, and puree. Season with salt and pepper and  ground cumin  to taste. Transfer eggplant mixture to a medium size mixing bowl, and slowly mix in olive oil. 

(keep refrigerated until serving)

Chicken nuggets

Chicken nuggets

 

-4 servings

Ingredients:

-2 boneless skinless chicken breasts, cut into 1 1/2-inch pieces
-1 cup milk
-1 large egg
-Lemon juice
-1/2 cup all-purpose flour
-1 teaspoon granulated garlic
-salt and ground black pepper
-1 cup prepared breadcrumbs
-1 cup vegetable oil

Method:

1-In a medium bowl whisk the egg and stir in the milk & some of Lemon juice

2-Place chicken in milk mixture,and cover. Let it ‘marinate’ for (2-4 hours)in the fridge.

3-In a gallon size resealable bag combine flour,granulated garlic,breadcrumbs ,salt and pepper. Seal and shake to combine.

4-Heat the vegetable oil in a large frying pan over medium-high heat.


5-Using a fork or tongs remove cut chicken from milk mixture and place in the flour mixture. Seal and shake until nuggets are completely coated.


6- Add the chicken pieces to the pan and brown on each side, about 8 minutes total. Use a spatula to transfer the chicken nuggets to a paper-towel-lined plate.
 

Serve with your favorite sauce

M'hadjeb - Algerian stuffed Bread

M'hadjeb - Algerian stuffed Bread

 

Ingredients

For the dough
-200g of fine semolina

-200 g flour
-1 tbsp Salt
-Water
-Oil


For the stuffing
4 tomatoes, chopped
2 onion, chopped
2 chilli
1/2 bulb of garlic
2 tbsp of oil

Method:


Prepare the stuffing:
Put oil in a frying pan, add onions, garlic and diced chilli . Season.
Cover and cook over a low heat.


Prepare the dough:

-Combine salt and semolina &flour. Add 1 cup water. Mix together and start kneading the dough. Wet your hands from time to time and add enough water to get a smooth, soft and elastic dough. Not too much water though. It should be soft but not sticky. Knead for about 1/2 hour.

-Oil your fingers, divide the dough into small balls about the size of an egg.
Let stand for 30min.

-Spread dough on an oiled surface, by flattening and stretching it to form a very thin sheet.
 

-Spread a tbsp of stuffing in the middle of the sheet.
 

-Fold 2 sides of the sheet, then the other 2, to form a square.
 

-Drizzle with oil .
 

-Bake in a tajine or a clay pot, lightly oiled.