Wednesday, December 17, 2014

Chocolate and cardamom mousse cake with homemade honeycomb recipe


The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Chocolate and cardamom mousse cake with homemade honeycomb recipe. Enjoy Christmas and learn how to make Chocolate and cardamom mousse cake with homemade honeycomb.

This is a really simple torte recipe, and if you’re really pushed for time you can even buy the sponge base to make it even easier for yourself. The homemade honeycomb may seem a bit scary, but once you’ve tried it you’ll see how easy it is to do.

Serves 6-8
Preparation 40min
Cooking 20min
Skill level Mid

By
Tony Singh  


Ingredients 

Genoise sponge base

15 g (½ oz) unsalted butter, plus extra for greasing
75 g (3 oz) caster sugar
2 eggs
½ tsp vanilla extract
60 g (2½oz) plain flour, sieved
1½ tbsp cocoa powder
2 tsp whisky (preferably single malt)
salt

Honeycomb

1½ tbsp golden syrup
100 g (4 oz) caster sugar
½ tsp ground cardamom (about 12 cardamom pods, seeds finely ground)
1½ tsp bicarbonate of soda

Chocolate torte

250 g (9 oz) dark chocolate (70% cocoa solids), finely chopped
430 ml (¾ pint) double cream, plus extra to serve (optional)
¾ tbsp whisky (preferably single malt)
2–3 tsp ground cardamom (about 50–60 cardamom pods, seeds finely ground)
50 g (2 oz) caster sugar

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
 

Instructions

Setting time 1 hour

Preheat the oven to 180°C/350°F/gas 4. Grease a loose-bottomed 20 cm (8 in) round cake tin with butter. In a small pan, melt the rest of the butter over a gentle heat and set aside.

Pour about 5 cm (2 in) of water into a separate pan and bring to the boil, then reduce the heat to low. Place the sugar in a metal bowl and sit it on the pan of just-boiled water, checking that the base of the bowl is not touching the water. Break the eggs into the bowl, and with an electric hand mixer beat the mixture over the simmering water for 1–3 minutes, until it becomes pale and frothy. Remove the metal bowl from the heat and continue to beat the mixture for a further 2 minutes while it cools.

Gently stir in the vanilla extract and a pinch of salt. With a metal spoon, carefully fold in the sifted flour and cocoa powder. Slowly trickle in the melted butter and continue to combine gently.

Pour the mixture into the greased tin and bake for 10–12 minutes or until the centre is firm to the touch. Remove from the oven and cool a little in the tin. Drizzle the whisky over the sponge and set aside to cool completely in the tin.

To make the honeycomb, line a 20 cm (8 in) square cake tin with baking parchment. In a large heavy-based saucepan, heat the golden syrup and sugar together and bring to the boil, then simmer on a low heat for 5–10 minutes. The mixture will bubble and darken to a golden caramel. Mind that the mixture doesn’t burn; to test if the caramel is ready, drop a little into some cold water – it should become instantly hard and brittle.

Stir in the cardamom and remove the pan from heat. Immediately – but carefully – add the bicarbonate of soda and mix it in; the mixture will instantly foam up significantly, which is why a large pan is needed to prepare the syrup. Pour immediately into the cake tin. Leave to set for at least an hour, then break into bite-sized chunks. The honeycomb will stay crisp in a dry, airtight container for a day or two, but will gradually soften over time.

To make the chocolate torte, put the chopped chocolate into a large heatproof bowl and set aside. In a bowl, lightly whip together the double cream and whisky until soft peaks form.

Pour 200 ml (7 fl oz) water into a pan, add the ground cardamom and sugar, and bring to the boil, stirring. When just boiling remove from the heat and cool for 30 seconds. Pour through a very fine strainer over the chocolate, stirring continuously to form a smooth glossy mixture. Discard the contents of the strainer.

Fold the lightly whipped cream into the chocolate mixture; the mix will start to stiffen. Spoon the mixture over the cold sponge right to the edges of the cake tin, and smooth level. The sponge will have shrunk away from the sides of the tin, so the torte will completely encase the sponge. Cover with clingfilm and chill in the fridge for a few hours, or overnight if possible.

To serve, uncover the tin and push out the torte by loosening the base and moving onto a plate. Decorate with honeycomb. Cut into slices (for a smooth, professional finish, use a knife dipped in boiling water). Decorate each slice with more pieces of honeycomb and serve with more double cream, if you like.  

Recipe from The Incredible Spice Men by Cyrus Todiwala and Tony Singh (BBC Books, $49.99, hbk, available here


More from the Lebanese Recipes Kitchen:

Chocolate caramel slice recipe
Strawberry and pistachio ice-cream cake recipe
Hummingbird cake recipe
Upside-down mango and coconut cake
Cherry and macadamia Christmas cake recipe
Meringue cake with rosewater cream recipe 


Save and share Chocolate and cardamom mousse cake with homemade honeycomb recipe

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Tuesday, December 16, 2014

Chocolate caramel slice recipe


The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Chocolate caramel slice recipe. Enjoy Christmas and learn how to make Chocolate caramel slice.

This has to be the perennial favourite... biscuit base, gooey caramel centre and chocolate topping is a combination made in heaven. This chocolate caramel slice has been given a little makeover with a feather-patterned topping.

Makes 20
Preparation 30min
Cooking 20min
Skill level Easy

By
Anneka Manning 


Ingredients

Base

110 g (¾ cup) plain flour
½ tsp baking powder
30 g (⅓ cup) desiccated coconut
75 g (⅓ cup, firmly packed) brown sugar
80 g butter, melted
1 tsp natural vanilla essence or extract

Caramel filling

395 g tin sweetened condensed milk
110 g (½ cup, firmly packed) brown sugar
1 tbsp golden syrup
40 g butter, cubed

Chocolate topping

200 g good-quality dark eating chocolate (70% cocoa), chopped
30 g butter, cubed
75 g good-quality milk eating chocolate

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Instructions

Cooling time 1 hour

Preheat oven to 180°C (160°C fan-forced). Grease a 16 cm x 26 cm (base measurement) shallow slice tin and line the base and sides with one piece of non-stick baking paper, cutting into the corners to fit.

To make the base, combine the flour, baking powder, desiccated coconut and brown sugar in a medium bowl. Add the butter and vanilla and mix well. Crumble evenly over the base of the lined tin and use your hands to press down firmly and cover evenly. Bake in preheated oven for 12-15 minutes or until cooked through and lightly golden. Remove from the oven.

Meanwhile, to make the caramel filling, combine the sweetened condensed milk, brown sugar, golden syrup and butter in a small saucepan and cook over a low heat, stirring constantly, for 10 minutes, or until the sugar dissolves and the mixture thickens slightly (do not boil).

Pour the hot caramel immediately over the base and use the back of a metal spoon to smooth the surface. Return the slice to the oven and bake for 10 minutes or until the caramel has darkened slightly and starts to bubble around the edges. Remove from the oven and set aside for 1 hour or until cooled completely.

To make the chocolate topping, combine the dark chocolate and butter in a medium heatproof bowl over a saucepan of simmering water (don’t let the water touch the base of the bowl) and stir frequently until the chocolate melts and the mixture is smooth. Pour over the cooled slice and use the back of a metal spoon to cover evenly. Tap the tin on the bench to even the topping and to get rid of any air bubbles. Melt the milk chocolate in the same way as the dark chocolate and butter in a separate small heatproof bowl. Place the slice with the long edge facing you. Use a teaspoon to generously drizzle the milk chocolate widthways across the dark chocolate to form vertical lines. Then use a skewer to run through both the dark and milk chocolate lengthways 5-6 times in alternate directions to form a feather pattern. Place in the fridge for 1 hour or until the chocolate sets (see Baker’s tips).

Cut into 20 pieces to serve.

Baker’s tips

• This slice will keep in an airtight container in the fridge for up to 1 week. 


Anneka's mission is to connect home cooks with the magic of baking, and through this, with those they love.  Don't miss what's coming out of her oven via Facebook, Twitter, Instagram and Pinterest.

Photography by Alan Benson. Styling by Lynsey Fryers. Food preparation by Tina McLeish.
 

More from the Lebanese Recipes Kitchen:

Strawberry and pistachio ice-cream cake recipe
Hummingbird cake recipe
Upside-down mango and coconut cake
Cherry and macadamia Christmas cake recipe
Meringue cake with rosewater cream recipe
Cranberry Cornmeal Cake Recipe

 
Save and share Chocolate caramel slice recipe

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Walnut and rosemary crackers recipe


The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Walnut and rosemary crackers recipe. Enjoy Christmas and learn how to make Walnut and rosemary crackers.

These crackers have a lovely nuttiness (thanks to both the wholemeal flour and walnuts) to them, perfect to serve with a creamy blue-vein cheese. They would also make a great gift, sealed in an airtight jar and accompanied by some cheese and a good bottle of red.

Makes 40
Preparation 20min
Cooking 20min
Skill level Easy

By
Anneka Manning


Ingredients

225 g (1½ cups) plain wholemeal flour, plus extra for dusting
100 g walnuts, coarsely ground
2 tsp finely chopped rosemary, plus 2 tsp extra leaves, to sprinkle
1 tsp sea salt flakes, crushed
½ tsp baking powder
125 ml (½ cup) water
2 tbsp olive oil
1 tbsp honey, warmed slightly

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Instructions

Cooling time 20 minutes

Preheat oven to 180°C (160°C fan forced). Line 2 large oven trays with non-stick baking paper.

Combine the flour, walnuts, rosemary, salt and baking powder in a large mixing bowl. Combine the water, olive oil and honey and use a fork to mix. Add the water mixture to the dry ingredients and use a wooden spoon and then your hands to mix to a soft dough.

Turn the dough onto a lightly floured surface and knead briefly until smooth. Divide the dough in half and use a lightly floured rolling pin to roll out one portion until 5 mm thick. Use a 6-cm round cutter to cut out discs and place on the lined trays about 2 cm apart. Repeat with the remaining dough portion and any off cuts. Sprinkle the crackers with the extra rosemary leaves to garnish.

Bake in preheated oven for 18-20 minutes, swapping the trays around halfway through baking, or until golden and cooked through. Cool on the trays.

Baker’s tips

• These crackers will keep in an airtight container or jar at room temperature for up to 1 week.
Anneka's mission is to connect home cooks with the magic of baking, and through this, with those they love.  Don't miss what's coming out of her oven via Facebook, Twitter, Instagram and Pinterest.


Photography by Benito Martin. Styling by Lynsey Fryers. Food preparation by Tina McLeish.

Shapes napkin from Bonnie and Neil. 


More from the Lebanese Recipes Kitchen:
 
Christmas Gifts For Grandparents 
Christmas Gifts For Boyfriend 
Christmas Gifts For Little Boys  
Christmas cake pops recipe 
Christmas brownies recipe 
Fruity Christmas biscotti recipe 

Save and share Walnut and rosemary crackers recipe

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Strawberry and pistachio ice-cream cake recipe


The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Strawberry and pistachio ice-cream cake recipe. Enjoy Christmas and learn how to make Strawberry and pistachio ice-cream cake.

There is something wonderful about ice-cream cakes. This one is a layer of cheat’s strawberry ice-cream sandwiched with orange-scented pistachio meringue. It makes a wonderful dessert for any summer celebration.

Serves 12-15
Preparation 30min
Cooking 1hr
Skill level Mid

By
Anneka Manning 


Ingredients

1 litre good-quality vanilla ice-cream
strawberries, hulled and thickly sliced, to serve
pistachios, coarsely chopped, to serve
edible flowers (optional), to serve

Strawberry sauce

500 g strawberries, hulled and sliced
2 tbsp caster sugar
12 tbsp lemon juice
2 tsp rosewater, to taste (optional)

Pistachio discs

4 egg whites, at room temperature
220 g (1 cup) caster sugar
45 g (⅓ cup) ground pistachios
1 orange, rind finely grated

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Instructions

Freezing time overnight

Cooling time 2 hours

Preheat oven to 150°C. Mark 2 x 20 cm circles on 2 pieces of non-stick baking paper. Turn the paper over and line 2 oven trays.

To make the pistachio discs, use an electric mixer with a whisk attachment to whisk the egg whites until soft peaks form. With the motor running, gradually add the sugar, whisking well after each addition, until very thick and glossy and the sugar has dissolved. Whisk in the orange rind. Use a large metal spoon or spatula to fold in the ground pistachios until evenly combined. Divide the mixture between the 2 trays and use a palette knife to spread to fill the 2 marked circles.

Reduce the oven temperature to 100°C and bake for 1-1¼ hours, swapping the trays halfway through baking, or until crisp on top. Turn off the oven and allow the discs to cool in the oven (this will take about 2 hours).

Meanwhile, to make the strawberry sauce, combine the strawberries, sugar and lemon juice in a medium saucepan and cook over low heat, stirring occasionally until the sugar dissolves. Bring to a simmer and heat for 5 minutes or until syrupy but the strawberries still hold some of their shape. Strain the sauce through a sieve set over a heatproof bowl. Transfer to strawberry pieces in a bowl and stir the rosewater through the sauce. Cover both with plastic wrap and place in the fridge to cool.

When ready to assemble the cake, line the base and sides of a 22 cm springform tin with non-stick baking paper. Place a pistachio disc in the base of the lined tin, trimming to fit if necessary.

Scoop the ice-cream into a large bowl and set aside for 5 minutes at room temperature to soften slightly. Spoon over the cooled strawberry pieces and use a large metal spoon or spatula to briefly fold together to form a rough swirl pattern. Spoon the ice-cream immediately into the prepared tin and use the back of a metal spoon to press down and remove any air pockets. Cover the ice-cream with the remaining pistachio disc, trimming to fit if necessary. Cover with plastic wrap and freeze overnight.

Remove the cake from the springform tin and place on a serving plate. Top with strawberries and sprinkle with chopped pistachios and edible flowers, if using. Spoon over some of the strawberry sauce. Serve in wedges with the remaining strawberry sauce passed separately.

Baker’s tips

• This cake will keep covered in the freezer for up to 2 weeks.

• The strawberry sauce will keep in an airtight container in the fridge for up to 3 days. Alternatively, freeze it for up to 1 month and thaw in the fridge.

Anneka's mission is to connect home cooks with the magic of baking, and through this, with those they love. Read our interview with her or for hands-on baking classes and baking tips, visit her at BakeClub. Don't miss what's coming out of her oven via Facebook, Twitter, Instagram and Pinterest.

Photography by Alan Benson. Styling by Sarah O’Brien. Food preparation by Tina McLeish. 


More from the Lebanese Recipes Kitchen:

Hummingbird cake recipe
Upside-down mango and coconut cake
Cherry and macadamia Christmas cake recipe
Meringue cake with rosewater cream recipe
Cranberry Cornmeal Cake Recipe
Turmeric and aniseed cake (sfouf) recipe 


Save and share Strawberry and pistachio ice-cream cake recipe

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Hummingbird cake recipe


The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Hummingbird cake recipe. Enjoy Christmas and learn how to make Hummingbird cake.

Originating (and excessively popular) in America, hummingbird cake is a tropical mix of banana and pineapple, and when layered with an orange cream cheese frosting, makes a great celebration cake. Sweet and indulgent, a small slice is all that is needed to satisfy.

Serves 12-15
Preparation 30min
Cooking 35min
Skill level Easy

By
Anneka Manning


Ingredients

150 g (1 cup) plain flour
75 g (½ cup) self-raising flour
½ tsp bicarbonate of soda
2 tsp ground cinnamon
220 g (1 cup, firmly packed) brown sugar
45 g (½ cup) desiccated coconut
2 very ripe large bananas (about 250 g each)
440 g crushed pineapple in natural juice, drained and juice reserved
2 eggs, lightly whisked
185 ml (¾ cup) sunflower oil, plus extra to grease
edible flowers, to decorate (optional)

Orange cream cheese frosting

100 g unsalted butter, at room temperature
250 g cream cheese, at room temperature
1 orange, zest finely grated
375 g (3 cups) icing sugar mixture, sifted

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Instructions

Preheat oven to 180°C (160°C fan-forced). Brush 3 x 20 cm round cake tins with extra sunflower oil to lightly grease and line the bases with non-stick baking paper.

Sift together the plain and self-raising flours, bicarbonate of soda and cinnamon. Add the brown sugar and coconut and stir to combine, breaking up any lumps.

Mash the banana and combine with the drained pineapple, 80 ml (⅓ cup) of the reserved pineapple syrup, eggs and oil. Add to the flour mixture and use a wooden spoon or spatula to mix until just combined.

Divide the mixture evenly among the prepared tins and spread with the back of a metal spoon to smooth the surface. Bake in preheated oven for 30-35 minutes or until cooked when tested with a skewer.

Stand the cakes in the tins for 5 minutes before turning onto wire racks to cool (this will take about 1 hour).

Meanwhile, to make the orange cream cheese frosting, use an electric mixer to beat the cream cheese, butter and orange zest until very smooth. Gradually add the icing sugar, beating well after each addition and beat until well combined and really creamy. Divide the orange cream cheese frosting evenly among 3 bowls.

Take one portion of the orange cream cheese frosting and use a palette knife to spread half over one cake layer. Top with a second cake layer and spread with the remaining frosting of the first portion. Top with the remaining cake layer. Spread another portion of frosting over the sides and the remaining portion over the top of the cake. Sprinkle with the edible flowers to decorate

Baker’s tips

• This cake will keep in an airtight container in the fridge for up to 4 days.

• Stand at room temperature for about 30 minutes before serving.

Anneka's mission is to connect home cooks with the magic of baking, and through this, with those they love. Read our interview with her or for hands-on baking classes and baking tips, visit her at BakeClub. Don't miss what's coming out of her oven via Facebook, Twitter, Instagram and Pinterest.

Photography by Alan Benson. Styling by Sarah O’Brien. Food preparation by Tina McLeish.
 

More from the Lebanese Recipes Kitchen:

Upside-down mango and coconut cake
Cherry and macadamia Christmas cake recipe
Meringue cake with rosewater cream recipe
Cranberry Cornmeal Cake Recipe
Turmeric and aniseed cake (sfouf) recipe
Choc ripple cake recipe


Save and share Hummingbird cake recipe


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Upside-down mango and coconut cake


The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Upside-down mango and coconut recipe. Enjoy Christmas and learn how to make Upside-down mango and coconut. 

Together, mango and coconut are the true taste of summer. This crowd-pleasing cake is fabulous either served warm or at room temperature, with or without cream or ice-cream.

Serves 15
Preparation 30min
Cooking 35min
Skill level Mid

By
Anneka Manning


Ingredients 

melted butter, to grease
270 ml can coconut milk
135 g (1½ cups) desiccated coconut
200 g unsalted butter, softened
220 g (1 cup) caster sugar
4 eggs
150 g (1 cup) plain flour
100 g (⅔ cup) self-raising flour
cream or ice-cream, to serve (optional)
shredded or flaked coconut, toasted, to serve (optional)

Mango topping

3 firm but ripe mangoes (about 400 g each)
50 g unsalted butter
60 g (¼ cup, firmly packed) brown sugar

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Instructions

Preheat oven to 180°C (160°C fan-forced). Grease a 24 cm x 30 cm (base measurement) lamington tin with melted butter and line the base with non-stick baking paper.

To make the mango topping, cut the cheeks from the mangoes, remove the skin and then cut lengthways into 1 cm-thick slices (reserve the remaining flesh for another use). Melt the butter in a small saucepan over medium heat, stir in the brown sugar and cook for about 1 minute until well combined. Transfer the mixture to the prepared tin and spread as evenly as possible over the base. Arrange the mango slices over the top of the brown sugar mixture. Set aside.

Combine the coconut milk and desiccated coconut in a bowl and set aside. Use an electric mixer to beat the butter and sugar until pale and creamy. Add the eggs one at a time, beating after each addition until well combined.

Sift together the plain and self-raising flours. Add half the flour to the butter mixture and use a large metal spoon or spatula to fold until just combined. Fold in the coconut mixture and then the remaining flour until just combined.

Spoon the mixture into the tin over the mangoes and use the back of a metal spoon to spread evenly, being careful not to move the mango. Bake in preheated oven for 30-35 minutes or until a skewer inserted into the centre of the cake comes out clean.

Stand the cake in the tin for 10 minutes. Run a palette knife around the outside of the cake and turn out onto a serving plate. Serve warm or at room temperature with cream or ice-cream, or on its own, and sprinkled with the flaked coconut.

Baker’s tip

• This cake will keep in an airtight container in the fridge for up to 2 days. Stand at room temperature for 1 hour before serving.
Anneka's mission is to connect home cooks with the magic of baking, and through this, with those they love.  Don't miss what's coming out of her oven via Facebook, Twitter, Instagram and Pinterest.


Photography by Alan Benson. Styling by Sarah O’Brien. Food preparation by Tina McLeish. 


More from the Lebanese Recipes Kitchen:

Cherry and macadamia Christmas cake recipe
Meringue cake with rosewater cream recipe
Cranberry Cornmeal Cake Recipe
Turmeric and aniseed cake (sfouf) recipe
Choc ripple cake recipe
Walnut, date & honey cake recipe  


Save and share Upside-down mango and coconut cake

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Monday, December 15, 2014

Kofta sandwiches recipe


The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Kofta sandwiches recipe. Enjoy the Middle Eastern Cuisine and learn how to make Kofta sandwiches. 

Makes 6
Preparation 20min
Cooking 10min
Skill level Mid

By
Suzanne Husseini


Ingredients

1 medium onion, finely chopped
1 cup parsley, finely chopped
2 tbsp tahini
1 tsp allspice
1 tsp cinnamon
1 tsp cardamom
½ tsp coriander
2 tbsp pomegranate syrup
salt and pepper
500 g minced lamb
¼ cup peanut oil
6 small loaves pitta bread
sliced tomatoes
sliced red onions
mint leaves, to garnish
parsley leaves, to garnish

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Instructions

Put the chopped onion in a bowl along with the parsley. Add the tahini, spices and pomegranate syrup and mix well. Knead the meat into the flavourful mixture. Form into oval patties and set aside until you’re ready to grill them. Meanwhile, make the tahini sauce.

Heat the oil in a frying pan on medium–high heat. Fry the kofta patties about 4 minutes on each side until they’re cooked through.

To assemble, open up a pitta pocket and place a kofta patty inside. Drizzle on the tahini sauce and add a slice of tomato, onions and some mint and parsley leaves. Serve with the spicy potato wedges.

Recipe from Modern Flavours of Arabia by Suzanne Hussein. Published by Hardie Grant Books.
 

More from the Lebanese Recipes Kitchen:

Kofta With Lemon Sauce Recipe
Lamb Kofta with Herbed Tzatziki Recipe 
BBQ lamb kofta kebabs with houmous dressing recipe
Chicken kofta with spiced burghul pilaf recipe
best beef shawarma sandwich recipe
Cucumber Chicken Pita Sandwiches
 
Save and share Kofta sandwiches recipe

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