Keto Afghani Creamy Chicken Stew#EaTheWorld

This is a delicious creamy chicken stew. So quick and easy to make. Perfect to make for a party.

Ingredients
500 Grams Chicken With Bone In - cut into curry cut pieces
½ Cup Yogurt
¼ Cup Fresh Cream
¾ Teaspoon Chat masala
½ Teaspoon Crushed Black Pepper powder
½ Teaspoon Salt
½ Teaspoon Garam masala
Oil as required
2 Tablespoons Coconut Oil
Grind To A Fine Paste
½ Cup Coriander leaves
15 Mint leaves
6 Whole Cashews
3 Clove Garlic
½" Piece Ginger

Method 

Wash and pat dry the chicken.
Grind all to the given ingredients well together. Add the yogurt and cream and give it a pulse. To this add the chat masala black pepper powder, salt and garam masala. Give this a good mix. Marinate the chicken in this for at least an hour.

Heat oil in frying pan and fry the chicken in batches without add in the marinade till golden. 

In a another pan add little oil from the chicken that was fried and ½ cup water ( I washed the bowl with this water) add the all the marinade bring this to boil stirring once it comes to a boil add in the fried chicken and cook till the chicken it fully done. Serve garnished with coriander leaves.

Enjoy hot with some crusty bread.
Labels: Keto, Chicken, Afghanistan, Eat the World, Main course, Middle Eastern

Join us as we Eat the World!!!

Check out all the wonderful Afghan dishes prepared by fellow Eat the World members and share with #eattheworld. Find out how to join Eat the World here and have fun exploring a country a month in the kitchen with us! 

A Day in the Life on the Farm: Chicken Palau in an Instant Pot 

Culinary Cam: Afghani Dumplings: Aushak and Mantu 

Sneha’s Recipe: Keto Afghani Creamy Chicken Stew 

Amy’s Cooking Adventures: Aush (Afghan Noodle Soup)

Kitchen Frau: Aush (Afghan Bean and Noodle Soup)

Cheese Fatayer#BreadBakers

A Fatayer, is part of Lebanese cuisine and also of other Middle Eastern countries. Fatayer can be made with different type of fillings like mince, spinach, etc. Traditionally a Cheese Fatayer is made with the Akkawi cheese but you can also make it with feta cheese or mozarella cheese or a mix of both. Here I have used Kiri Cheese and zaatar spice to make these Fatayer .

Makes 6 
Ingredients
150 Grams Bread Flour
¼ Cup Milk
1 Teaspoon Sugar
6 Grams Fresh Yeast
½ Teaspoon Baking Powder
1 Tablespoon Oil
½ Teaspoon Sea Salt
Half An Egg
1½ Tablespoons Water
For The Filling
4 Squares Kiri Cheese
1 Teaspoon Zaatar
1 Teaspoon Oil
For Brushing
Half An Egg
Sesame Seeds - optional 
Method 

In a large bowl add the sugar and yeast, mix it well and let is aside for 10 minutes or till it is frothy. 

Once the yeast has bloomed add in the flour, milk, baking powder, oil, salt and egg together in the bowl and mix it gradually to make a combined dough. Take this dough on to a work surface and knead it to make a nice soft and smooth dough. Keep this in a oiled bowl , cling wrap it, till it doubles in volume.

In the meantime in a small bowl mix in the Zataar and oil well, then add in the Kiri chees and mix it well. Refrigerate it.

When the dough has doubled, deflate it and make 6 equal balls. Roll each dough in to smooth balls, cover and leave it aside for 15 minutes.

After 15 minutes flatten each ball into small round circles.

Divide the cheese filling into 6 equal parts. Fill the cheese in the middle. Fold the flattened dough and close in the middle (As shown in the pic).

Place on the greased baking pan. Repeat same process until the remaining circles.
Brush on top of each piece with beaten egg and sprinkle with sesame seeds ( I skip this).

Bake them in a preheated oven 180°C for about 18 - 20 minutes or until golden brown. These were done in 18 minutes.

Enjoy them for breakfast or as evening snacks. These taste good when hot and fresh! These were simply super delicious!!

My Notes
If you do not have Zaatar spice check the Recipe Homemade Zaatar Spice
Labels: Bread Bakers, Cheese, Breads, Zaatar, Lebanese, Middle Eastern, Snacks, Breakfast

• #BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page.
  
  We take turns hosting each month and choosing the theme/ingredient.
  
  
  

• Bazluma from Magical Ingredients
• Cheese Fatayer from Sneha's Recipe
• Egyptian Mahlab Bread from Food Lust People Love
• Halloumi Cheese, Olive, and Mint Bread from Cook with Renu
• Ka'ak Asfar from Karen's Kitchen Stories
• Olive Oil Blueberry Muffins from A Day in the Life on the Farm
• Pita from Passion Kneaded
• Scones with Za'atar and Feta from Palatable Pastime
• Sourdough Man'oushe (Za'atar Flatbread) from Zesty South Indian Kitchen
• Vasilopita from A Messy Kitchen 

Mahalabia#SundayFunday

Mahalabia, also known as Mahalabi or Muhellabia , is a Middle Eastern dessert / pudding / custard made with milk, sweetened and flavored with rose or orange blossom water. Delcious and you will love it and takes just 10 minutes from start to finish. So easy and quick. While the dessert is called Muhallebi in Turkey and Iraq, the Egyptian variant is called Mahalabia.

Serves Two 
Ingredients
250 ML Full Cream Milk
50 Grams Sugar
2 Tablespoon Water
1 Tablespoon Level Corn Flour
100 ML Fresh Cream
1 Tablespoon Level Rose Water
Pistachios for garnishing as required

Method

Combine milk and sugar together in a saucepan; bring to a boil, let it boil till sugar dissolves.
Mix water and corn flour together in a bowl until smooth; stir into boiling milk. Cook milk mixture over medium heat until thickened to the consistency of a thick pudding, for 2 -3 minutes, add the rose water and give it a quick stir.. Remove saucepan from heat and add the fresh cream mix it well and keep stirring it till it cools / comes to room temperature or else a scum will form on the top. Pour into into two pudding glasses garnish with silvered pistachios. Refrigerate the pudding to chill. 

Serve this pudding chilled. Yum and delicious. 
Labels: Sweets & Desserts, Pudding, No Bake Desserts, Milk, Corn Flour, Fresh Cream, Middle Eastern, Glass Verrines, Vegetarian, Egypt  

We are sharing Egyptian recipes for this week's Sunday Funday.

• Culinary Cam: Hawawshi and Other Egyptian-Inspired Dishes 
• Amy’s Cooking Adventures: Egyptian Borek (Cheese Filled Hand Pies) 
• Palatable Pastime: Baked Chicken with Baharat 
• A Day in the Life on the Farm: Salata Baladi 
• Sneha’s Recipe: Mahalabia
• Karen's Kitchen Stories: Egyptian Sweet Rolls
• Pandemonium Noshery: Molokhia
• Mayuri's Jikoni: Egyptian Cookies

Moroccan Rghaif#BreadBakers

Rghaif is a squared flatbread usually eaten in Morocco for breakfast or tea time. You can have them plain or stuffed, sweet or savory, their texture is very soft. It’s richer, but also crispy and super comforting. I have made a vegan version of this bread. This is also made with a meat, caramelized onions filling and there’s many ways to prepare this bread. Traditionally they are individually pan-fried but we can also bake them.

Ingredients

For The Dough
1 Cup Heaped All Purpose Flour
2 Tablespoons Semolina
¼ Teaspoon Salt
2 Tablespoons Oil 
For The Stuffing
2 Tablespoons Oil
1 Cup Sliced Onions
Salt to taste
2 Chopped Olives
2 Chopped Jalapenos

Method 
Prepare The Dough

Mix the flour and semolina together. Add oil and mix well, then keep adding little water at a time and knead to a stiff dough. Keep aside covered for at least 15 minutes.
In the meantime let's make the stuffing

In a pan heat oil, add the onions with add a pinch of salt and sauté until light golden brown/caramelized. 
Transfer the onions in bowl add olives, jalapenos and mix well.

Divide the dough into 4 parts and roll each into a round circle about ¼ inch thick. 

Place the filling in the center and now fold it like an envelope to make a square. Lightly roll it to make it slightly thin and to even out the stuffing.

Fold it into a square parcel.

Roll this square rghaif to flatten it a little.

Heat a skillet with oil and fry these on low flame until golden on both sides. 

Serve hot with pickle.

Labels: Moroccan, Middle Eastern, Stuffed Flatbreads, Caramelized Onions, Breads, Bread Bakers, Vegan, Pan Fried

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our Pinterest board right here. http://www.pinterest.com/flpl/bread-bakers/ Links are also updated after each event on the BreadBakers home page. https://www.foodlustpeoplelove.com/p/breadbakers.html 

We take turns hosting each month and choosing the theme/ingredient. 

• French Onion Soup Rolls from Food Lust People Love
• Garlic Cloverleaf Rolls from Passion Kneaded
• Garlic Confit Focaccia from What Smells So Good?
• Gluten-Free Millet Chives Flatbread (Bajra chives Paratha) from Cook with Renu
• Moroccan Rghaif from Sneha’s Recipe
• Onion and Bay Loaf from A Messy Kitchen
• Onion Garlic Loaf from Ambrosia
• Onion Lover Rolls from A Day in the Life on the Farm
• Scallion and Sesame Rolls from Karen’s Kitchen Stories
• Whole Wheat Onion Kulcha from Magical Ingredients 

Eggless Layali Lubnan#EattheWorld

This is a delicious and easy Lebanese dessert which can be made for Ramadan or any other time. This Lebanese Nights Dessert (Layali Lubnan), is a very famous Lebanese dessert widely served all over Lebanon. It is one of the most served dessert at home because it’s easy to make and tasty.

Ingredients
For The Semolina Layer / First Layer
4 Cups Milk
½ Cup Sugar
½ Cup Semolina
1 Teaspoon Rose water
For The Sugar Syrup
½ Cup Sugar
1 Cup Water
1 Teaspoon Rose water
For The Second Layer
2 Cups Milk
2 Tablespoons Sugar
2 Tablespoons Corn flour
½ Cup Cream Cheese

For Garnishing
½ Cup Finely Chopped Pistachios 

Method
For the Semolina Layer

Add all the ingredients into a pan and cook the first layer till t becomes thick.

Pour it in a greased pan and set it in the refrigerator for an hour.
For The Second Layer 

Mix together all the ingredients in a pot with a whisk without any heat at first until there are no lumps. Then, bring to medium-high heat and keep whisking until it starts to thicken. It should look creamy and pourable. 

Pour on top of the first layer and keep it in the fridge for 6 - 8 hours.

Cling wrap it and refrigerate.

After it is cooled and set 

then loosen the sides with a butter knife and take this onto serving plate. 

Garnish it with pistachios. 

To Make The Sugar Syrup

Make the syrup in the meantime by mixing together the sugar and water. Let it come to a simmer for about 5-10 minutes until it slightly thickens. Let this cool completely.

Then drizzle all over the dessert as much as you like or drizzle to each person's slice. This is up to you. I cut a slice and then poured the sugar syrup on top.

Enjoy .. this is simply delicious...

Labels: Lebanese, Eggless, Eat the World, Sweets & Desserts, Dessert, Semolina, Middle Eastern

Join us as we Eat the World!!!

Each month Evelyne of CulturEatz invites us to visit a country and explore their foods. This month it's Lebanon. 

Check out all the wonderful Lebanese dishes prepared by fellow Eat the World members and share with #eattheworld. Find out how to join Eat the World here and have fun exploring a country a month in the kitchen with us! 

 Culinary Cam: Some Lebanese Favorites: Lamb Ummo, Lubyee Bi Lahmi, and Mujadara

Amy’s Cooking Adventures: Ka’ak (Lebanese Purse Bread) 

Pandemonium Noshery: Halawet el Jibn - Lebanese Semolina Cheese Dessert 

Sneha’s Recipe: Eggless Layali Lubnan 

Cultureatz: Lebanese Shish Tawook 

A Day in the Life on the Farm: Instant Pot Beef Shwarma 

Magical Ingredients: Malfouf Salad 

Keto Moroccan Whole Oven Roasted Chicken#EatTheWorld

I made this chicken to take for our friends house warming party. This has a crispy skin. Brining the chicken will give you this result. Points to note. Do not brine the chicken for more than 24 hours. The chicken should be pat dry before your rub it with dry prepared rub.

Ingredients
1¼ Kg Whole Chicken
For The Brine
1 Red Onion - roughly chopped
4 Cloves Garlic - chopped
2 - 3 Whole Limes
½ Teaspoon Cardamom Powder
2 1/2 - 3 tablespoons Marrakesh Market Blend
2 Teaspoons Pink Himalayan Salt or Sea Salt
Other Ingredients
2 -3 Tablespoons Olive oil
For The Dry Rub
2 Teaspoons Turmeric powder
1 Teaspoon Smoked Paprika
1 Teaspoon Cayenne pepper powder
1 Teaspoon Cumin powder
1/2 Teaspoon Cinnamon powder
1/2 Teaspoon Salt
1/2 Teaspoon Black Pepper powder

Method
For Brining The Chicken

Add all the ingredients in a large pot and the chicken, cover the chicken with water - enough to submerge it. Refrigerate it only for 24 hours. After 24 hours, wash the chicken well inside out with fresh water to remove all the excess salt. Place it on a wire rack to remove all the excess water in a sitting position. After 15 -20 minutes, dry this a clean cloth. The chicken should be pat dry or else you will not get a crispy skin.
For The Dry Rub

Mix the ingredients for the dry rub in a small bowl. Add the oil and mix it well in. Rub over the chicken. 

Place in a 9-inch x 13-inch roasting pan. Nestle a sliced lime in the cavity of the chicken and tie the legs with a thread. Roast it in a pre heated oven with both the elements on at 200°C for 1 hour tented with a foil. 

After an hour remove the foil, change the side / flip the side of the chicken again bake for 45 minutes to an hour or till the chicken is cooked when the thermometer inserted on the thicken part of the chicken reaches the temperature is 165°F / 74°C. Now broil ( only the top element on at 225°C degrees for 10 minute. 

The chicken is done to perfection. Take this out and serve hot.

My Notes

All nutritional data are estimated and based on per serving amounts.
Net Carbs per serving: 3 g

Labels: Eat the World, Moroccan, Middle Eastern, Chicken, Baked

 

Check out all the wonderful Moroccan dishes prepared by fellow Eat the World members and share with #eattheworld. Click here to find out how to join and have fun exploring a country a month in the kitchen with us! 

 Amy’s Cooking Adventures: Kefta Tagine with Eggs in Tomato Sauce 

Culinary Adventures with Camilla : Briwat Bil Kefta + Other Moroccan-Inspired Bites 

Sneha’s Recipe: Keto Moroccan Whole Oven Roasted Chicken 

Sugarlovespices: Moroccan vegetable stew with butternut squash and chickpeas 

Palatable Pastime: Moroccan Roasted Cauliflower with Sesame 

Kitchen Frau: Grated Carrot Salad with Oranges 

Pandemonium Noshery: Bissara - Moroccan Legume Soup  

A Day in the Life on the Farm: Harira CulturEatz: Chicken Bastilla  

Magical Ingredients: Spicy Moroccan Vegetable Tagine