Middles Eastern Za’atar pinwheels

Mar

This recipe is one of the dearest recipe to my heart, it reminds me with my lovely mother who influenced me a lot with her tasty food, and this recipe is one of that recipes that MOM used to prepare as soon as the Spring arrives, because Spring is the official season of collecting Za’atar ; which is an arabic name for Oregano that grows throughout hills and mountains of Jordan and Palestine. When spring is there in Jordan villagers used to spread out throughout mountains looking for fresh Za’atar and other wild herbs that was just founded there, I still remember that old days when my MOM, Grandma, me and my sisters were having fun walking throughout the hills and trying to pick as much as we can of these herbs, unfortunately, old days never come back 😦 .

pwheel7

Fatayer Falhi is another name for these pies which means the villager fatayer or pies. It is a very simple and basic dough which filled with fresh Za’atar leaves ,onion, and Sumac. Olive oil is used in a plenty amount on this recipe so these pies will turn very yummy and crunchy.

pwheel1

to prepare these very yummy pies just follow the steps bellow,

Continue reading

Mohammara (Aleppen walnut dip)المحمرة الحلبية

new mhmara2

It is the beginning of February, which means, it is the time to share one of our fabulous traditional middle eastern recipes that was proposed in the Arabic flavor group on Facebook (as I mentioned before), todays recipe called MOHAMMARA, and many  thanks to the lovely Aleppen lady,” Mona Saboni” for here amazing choice for the month of January.

Muhammara, is traditional popular Syrian dish(specifically from Aleppo Syria) that is served as a appetizer , dip\spread. It is basically made of crushed roasted walnuts, bread crumbs, olive oil, red hot pepper paste and pomegranate molasses. this dip named Mohammara because of it is rusty-red color, it is literal meaning is“reddened” in Arabic, which refers to the red color of the hot pepper paste that is used in making it.

new mhmara5

For the red hot pepper paste and pomegranate molasses you can easily find them at any turkish, middle eastern stores around you. If you had troubles finding the red pepper paste it is very easy making it at home. The original recipe depends on the paste that prepared with sun dried red pepper, but if you have no much sun as in my case 😦 you can use your convection oven, just set your convection oven to the lowest temperature you have, cut the peppers halves, take out the seeds then leave them inside your oven for about 5 hours, when you notice that the peppers dry but of course not crunchy just like the dried tomatoes, take them out from the oven and ground very good using your food processor, until you have a very soft red pepper paste, add salt and olive oil and keep it until using it.

To prepare Mohammara, you can use your food processor, just throw all the ingredients inside and blend, but it will lose some of its lovely texture, so I prefer using knife and mortar to prepare it then mixing the ingredients by a spoon to corporate the flavors, that will give you the right texture and flavor for this very yummy dip.

new mhmara3

To prepare Mohammara please read the full recipe as I copied it literally from the Facebook group Arabic flavor ,

Continue reading

Ciabatta Bread (خبز السياباتا)

ciabatta4

I am a huge fan of bread, I love to bake it and eat it, and I love to try new methods of preparing bread. I used to buy Ciabatta bread from Sam’s club, I am always buying the whole grain ciabatta, it is yummy and healthy, but honestly I never thought of trying to bake ciabatta before, until just a couple of days ago , when I saw a ciabatta bread recipe on Pinterest, that was very easy to make, so I thought, “why not to try?”.

ciabatta7Ciabatta is an Italian white bread made from wheat flour, water, salt, olive oil, and yeast, Ciabatta is somewhat elongated, broad, and flat, and is baked in many variations.

 

ciabatta11Like most kind of bread, to prepare Ciabatta you should prepare the starter dough 12 to 24 hours earlier, that what we call a biga, using a biga adds complexity to the bread’s flavor and is often used in breads that need a light, open texture with holes.

 when preparing Ciabatta, you will notice that there are 3 stages to fermentation, the first will be when preparing biga, second time after the dough Kneaded, and the last time after forming the loaves. I have to admit that it was really interesting to play with this dough, and to bake this yummy bread.

new2

To prepare this recipe just follow the steps below,

Continue reading