Turkish Coffee- Rubbed Brisket

OH MY GOD This recipe from epicurious. has me swooning !!

I NEED TO EAT THIS!

Check it out ❤

Their recipe is packed full of amazing recipes, Please do see it for yourself.

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YIELD
Makes 4 to 6 servings
ACTIVE TIME
15 Minutes
TOTAL TIME
5 1/4 Hours
INGREDIENTS
    • 2 onions, peeled and quartered
    • 2 large potatoes, scrubbed and cut into 1-inch-thick wedges
    • 1 large carrot, peeled and cut into 2-inch pieces
    • 1 fennel bulb, cut into 1 1/2-inch-thick wedges
    • 1 garlic head, unpeeled, sliced in half crosswise
    • 2 tablespoons extra-virgin olive oil
    • 1 tablespoon plus 1 teaspoon kosher salt, divided
    • 1 1/2 teaspoons freshly ground black pepper, divided
    • 1 tablespoon finely ground Turkish coffee or espresso
    • 1 tablespoon smoked cinnamon or regular cinnamon
    • 1 teaspoon ground cardamom
    • One 3 1/2- to 4-pound brisket, (first or second cut; Solomonov prefers well-marbled second cut)
  1. Special equipment:
    • Heavy, large roasting pan
PREPARATION
    1. Preheat oven to 400°F. Place onions, potatoes, carrot, fennel, and garlic in a heavy roasting pan. Toss with olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper. In a small bowl, combine coffee, cinnamon, cardamom, remaining 1 tablespoon salt, and 1 teaspoon pepper. Rub all over brisket and nestle brisket into vegetables to rest on bottom of pan. Roast until vegetables are lightly browned, 45 minutes.
    2. Cover tightly with foil, lower oven to 300°F, and roast until fork-tender (you should be able to insert a roasting fork in the center and twist slightly with little resistance), 4 1/2 to 5 hours for first cut and 5 1/2 to 6 hours for second cut. As the brisket cooks, check on it every 45 minutes, adding 1/4 cup water to the pan if it starts to look dry. When the brisket is cooked, remove roasting pan from oven, cool to room temperature, and refrigerate with the vegetables until fat is solid, 8 to 24 hours. Transfer brisket to a cutting board and slice across the grain. Skim and discard fat in the roasting pan. Return brisket slices to the roasting pan with the vegetables and cooking juices.
    3. To serve, preheat oven to 300°F. Transfer roasting pan to oven and heat brisket until liquid is melted and brisket and vegetables are just warmed through, 15 to 20 minutes. Transfer the brisket and vegetables to a serving dish, cover with foil, and reserve. Set the roasting pan over two burners on the stovetop and simmer the liquid over medium heat until thickened, 10 to 15 minutes. Pour the thickened pan juices over the brisket and serve.
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Makhluba – Upside down rice cake

This can be cooked in many different ways. I am putting this recipe here so that I can try it tonight. This is from Marwa in the cooking group i’m in.

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Ingredients:

Chicken – 1 Whole (1.5kgs)
Potatoes – 3-4 medium size
Egg plant – one large
Onion – 1 big I used 3
Butter – 1 tblspn
Olive oil – 2-4 tblspns
Vegetable oil for frying
Basmati rice – 3 cups

Spices for the chicken:
Cinnamon ground – 1/2 tspn
Cardamom ground- 1/4 tspn
Coriander ground – 1 tspn
All spice ground – 1 tspn
Seven spices ground – 1 tspn
Cumin – 1 tspn
Turmeric – 1 tspn
Spices for the rice: Salt and pepper- 1/2 tspn each; All spice – 1/2 tspn; turmeric – 1 tspn.

Method:
1. De-skin the chicken, cut into 12 pieces at the joints, clean, wash, drain and keep aside.
2. Heat a tblspn of butter in a big pot and add the diced onion to it.
3. When the onions sweat a little add the chicken to the pan followed by the spices and mix well. Keep turning over and brown the chicken in the pan.
3. Add 3 – 4 cups of water and let it cook for sometime till the chicken is done.
4.Slice the egg plants and potatoes separately. Rub a little salt and keep them aside for sometime. The egg plants sweat a little on rubbing salt. Press them gently to drain the water and wipe with paper towels. This way they don’t absorb oil when frying.
5. Deep fry them separately. Drain on paper towels.
6. Boil water in another pot. Add the basmati rice. When the rice is 80% cooked, drain well, then add the spices to the rice, mix well and set aside.
7. Take a small round roaster and grease it with some butter (1tspn) on the inside. Then sprinkle a little of the spiced rice at the bottom.
8. Now spread a layer of the chicken pieces (reserve the broth) on top of the sprinkled rice.
9. Then spread a layer of baked/fried egg plant on top of the chicken. Then a layer of potatoes on top of the egg plant or you can layer both together – one eggplant and one potato slice, all stacked together.
10. Finally add the spiced rice on top. Press the rice with a lid and then pour the reserved broth on top of the rice. Close the roaster lid and put it in the pre-heated oven (at 350 degrees fahrenheit) for 15 mins till you see the steam gushing out as soon as you open the lid. You have to be careful when you are opening the lid and avoid keeping your face close to the roaster.
11. Keep a round serving platter ready. Remove roaster lid and close it with the serving platter.
12. Put your oven gloves on (thick insulated ones) and holding the roaster bottom with one hand and the top of the closed serving platter with the other, overturn the roaster carefully on to the serving platter and slowly rest the serving platter on the counter top. Remember it is very hot so you have to do it very carefully and tactfully balancing it really well. Otherwise ask someone to help you.
13. Let this rest for 2 mins. Take a serving spoon and tap the roaster on the top and all the sides slowly to release the makhlooba from sticking to the roaster.
14. Uncover the roaster slowly. Lo and behold! You have the whole makhlooba with the chicken on the top like a cake. It looks beautiful, smells great and tastes heavenly. Hmm, so yummy! Enjoy.

Chicken Tenders

These gorgeous chicken tenders is made by Adele on the cooking group I am in. They look so good and i’m sure the kids will love them when I make them this week!

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Ingredients

For the Marinade
1-1.5kg chicken tenderloins
1 cup yoghurt
1.5 teaspoons salt
1/4 teaspoon cayenne pepper
1/4 teaspoon garlic powder
1/4 teaspoon paprika

For the crumbs
2 cups plain flour
1 heaped teaspoon salt
1 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon paprika
1.5 teaspoons baking powder
4 tablespoons milk
1 cup oil for frying

Combine the chicken tenders with all of the marinade ingredients in a large bowl or ziplock bag. Mix until chicken tenders are evenly coated. Refrigerate for however long you have, I left it for 30 mins you can leave it as long as you can.

Make the crumbs by mixing the flour, salt, pepper, garlic powder, paprika and baking powder in a large bowl. Mix until well combined, then add the milk and stir with a fork until mixture is evenly clumpy/crumbly.

Get a plate or tray ready. Put tenders into the crumbs one or a few at a tome (depends how but your bowl is). Be sure to press the chicken firmly into the crumbs so clumps stick to the meat. (It’s best to use one hand to remove the tenders from the bag and the other to toss in the crumbs). Put crumbed tenders on the tray.

Line another tray with a few layers of paper towels and set aside. Add oil to a pan I put about 1 or 2 cm high oil. Heat just above medium heat (5/9). Fry a few at a time until golden brown on both sides, flip only once. Put cooked tenders on paper towels to drain.

Serve hot alongside salad, bread, potato n gravy, whatever you like.

Kefta Bi Saniyi

I love Arabic food, and Kefta is one of my all-time favourites. You can buy Kefta mince already made in some butchers or you can easily make it yourself. Google will give you hundreds of wonderfully different ways. I hope you’ll love this recipe here from Hanan in a cooking group I’m in.

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Preheat oven to medium heat

2. Using your hands, divide the Kafta into balls, each the size of an egg, and then flatten each ball into a circle to obtain kafta patties

3. In a baking pan, arrange the Kafta patties one next to the other.

4. And put them in the Oven

5. While the Kafta is in the oven Cut Vegetables (i put Potatoes, tomatoes,Capsicum and Onions) Once Kafta looks cooked take out of the oven

6. Put the capsicum and onions over the Kefta then place the potato slices as a layer on top.

7. Then pour a can or 2 of diced italian tomato (depending on how much you have made) dissolved a bit of tomato paste, salt, pepper and water mix well and then pour evenly over the baking pan and sprinkle dried mint over the food.

8. Cover the baking tray (saniyi) and then place it on stove on high until the sauce for the dish starts to boil. Once it starts to boil cook on low heat for about 30 to 40 minutes or until potatoes are cooked.

9. Serve with white rice on the side.

Creamy pesto and chicken mushroom gnocchi

This delicious recipe is from Majida on Facebook. I want it RIGHT NOW !! So easy too!

I feel like i’m ripping my readers off by not writing long drawn out posts before a recipe. I feel like I should be remembering a time long ago at some far away place whilst drinking champagne and watching the sunset and children playing at my feet that I ate something the same as this….

Sorry.. It’s not my style.

I just want to record delicious food with occasional spam of my family.

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Boil the gnocchi and put it aside . I used two packs .Once it floats to the top it’s ready.
In a saucepan . Pan fry half a kilo of chicken. Once cooked , add a finely diced onion until soft(not brown) , in a tbsp of oil. Then 5 large cloves of garlic . Once you smell the aroma , add a tbsp of pesto and toss . Then 500 grams of mushrooms . Toss until cooked . Add 400ml cream and 400 ml milk. And two tbsp of cornflour mixed into the milk. , drizzle it in slowly and on low heat so it doesn’t clump . Tbsp of vegeta, 2 large spring onions , 2 tbsp of Parmesan handful of parsley and salt and pepper to Taste. Once it’s reduced to the thickness that you like. Turn off the heat and add the gnocchi in and toss . 😊Bon appetit

Chicken Kabse

This recipe looks great!! I’m going to be making it tonight and hopefully it’s as good as Em Haytch from a FB cooking group i’m in says it is.

I love chicken and rice, I love when they’re cooked together like this and this style of recipe is exactly my style of food.

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Ingredients –

1/4 teaspoon ground cardamom
1/2 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/4 teaspoon ground white pepper
1 onion, finely chopped
6 cloves garlic, minced
1 whole chicken, cut into 8 pieces
1/4 cup tomato puree
1 can diced tomatoes, undrained 3 carrots, peeled and grated
2 whole cloves
1 pinch ground cumin
1 pinch ground coriander salt and freshly ground black pepper to taste
3 1/4 cups hot water
1 cube chicken stock
2 1/4 cups unrinsed basmati rice

Directions –

Mix together the cardamom, cinnamon, allspice, white pepper, in a small bowl, and set the spice mix aside.

Melt the butter in a large stock pot over medium heat. Stir in the garlic and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the chicken pieces and brown them over medium-high heat until lightly browned, about 10 minutes. Mix in the tomato puree.

Stir in the canned tomatoes with their juice, the grated carrots, whole cloves, cumin, coriander, salt, and black pepper. Cook for about 3 minutes; pour in the water, and add the chicken stock cube and the spice mix you’ve set aside.

Bring the sauce to a boil, then reduce the heat to simmer and cover the pot. Simmer until chicken is no longer pink and the juices run clear, about 30 minutes.

Gently stir in the rice. Cover the pot and simmer until rice is tender and almost dry, about 25 minutes; and a little more hot water, if necessary. Cover and cook for an additional 5 to 10 minutes or until the rice grains are separate.Transfer the rice to a large serving platter and arrange the chicken pieces on top. And enjoy

Chicken and Mushroom Pies

Mona from a cooking group I am in cooked another one of Tagrid’s beautiful recipes. They look amazing!

There are no measurements to the ingredients so just go with what you feel.

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chicken breast cut in 2cm chunks (3 breast fillets)
sliced mushrooms
diced onion
crushed garlic
tablespoon wholegrain mustard
teaspoon vegeta (chicken stock powder)
italian herbs
tablespoon chicken gravy powder
2 tablespoons plain flour
approx 2 cups milk

cook chicken in batches, set aside

in some butter/olive oil sautee onion + garlic for a few minutes. add the mushrooms & cook until slightly wilted. add flour & mix, then slowly add milk whilst mixing until thickened. add mustard, vegeta, gravy powder & italian herbs. adjust seasonings & thickness of the sauce if desired & add the chicken back in.
cool before filling pastry.