Chicken red masala Seekh Kebabs By: Fatima Asif Latif
Recipe & Picture credit:Fatima A Latif@_fatimalatif_
500g chicken fillet cubed1 med onion finely chopped
1 teaspoon garlic2 teaspoons chilli garlic masala 1 teaspoon coriander powder (Dana)1 teaspoon cumin powder (jiro)1 teaspoon salt½ teaspoon lemon pepper1 tablespoon lemon juice1 tablespoon sesame seeds1 tablespoon dry bread crumbs ¼ cup finely chopped coriander leaves1 teaspoon chilli flakes (coarse red chillies)Method: Process fillet once and add remaining ingredients. Process again and transfer to a bowl. Mix well. Mould into long kebabs or small kebabs. Fry in a pan with lemon butter sauce.
Lemon butter sauce
Thick slice butter 1 tablespoon lemon juice1 tablespoon mayo1 teaspoon garlic1 teaspoon garlic saltA very good sprinkling of Aromat (a South African Spice). ParsleyBring to boil.
Use grid pan and grill seekh kebabs with lemon butter sauce.
Serve with tzatziki, hummus, muhammarah, labneh and a pita.
Labneh dip with zaatar pistachio olive mint topping
Recipe credit: two purple figsPicture credit: Fatima A Latif @_fatimalatif_
Bismillah hir Rahman nir Raheem
Ingredients2 cups of labneh (store bought or home-made) or Greek Yogurt¼ teaspoon of salt2 tablespoons of chopped fresh mint leaves2 tablespoons of chopped pistachios (toasted preferably but optional)1 tablespoon of chopped pitted Kalamata olivespinch of red pepper flakes (optional)¼ cup of Zaatar spice¼ cup -⅓ cup of good quality extra virgin olive oil¼ cup of pomegranate arilsFor the Zaatar Pita Chips:3 large pita pocket breads (not Greek style) cut up into wedges2 tablespoons of Zaatar spice2 Tablespoons of olive oilInstructionsPreheat the oven to 375 degrees F. Start by making the Zaatar Pita Chips, cut up each pita bread into 8 wedges and then separate the 2 layers of the pita bread giving you 16 wedges in total per bread. In a small bowl, mix the zaatar spice and olive oil.Lay the pita bread wedges in a single layer on a baking sheet and brush them with the Zaatar and olive oil mixture. Bake for 6-8 minutes until crispy (keep an eye on them because they burn easily!)In a small bowl, add in the chopped mint, pistachios, olives, pepper flakes, zaatar spice, pepper flakes, zaatar and olive oil. Mix the topping ingredients well.Spread your labneh (or Greek yogurt) on a flat plate mounding the labneh to about an inch high.Spoon the topping ingredients over the top of the labneh and allow it to drip from the sides. Sprinkle the pomegranate arils on top.Serve with pita bread and some minty red tea.
HummusShared on group by Mumtaz Dada - For the ❤️ of food
1 can chickpeas drained (reserve few first garnishing)3 tablespoon tahini pasteSalt to tastePinch crushed black pepper¼ teaspoon crushed garlic2 tablespoon yoghurtJuice of 1 lemon½ teaspoon ground cumin
Blitz all ingredients till smoothEmpty into serving dishTop with Pomegranate rubies, finely chopped parsley and a Drizzle of olive oil
On platter is also tzatziki and double cream yogurt with a sprinkling of dukkah and a drizzle of olive oil & cucumber sticks.
Shared by Fatima A Latif @_fatimalatif_
A classic recipe for Muhammara, a roasted red pepper spread with a spicy, sweet, tangy, garlicky, and smoky flavor.Author: Lands & FlavorsINGREDIENTS4 red bell peppers (roasted, peeled, and seeded)2 cloves garlic¾ cup walnuts½ cup bread crumbs½ cup parsley4 Tablespoons extra virgin olive oil2 Tablespoons pomegranate molasses4 teaspoons lemon juice1 teaspoon salt1 teaspoon cumin1 teaspoon coriander1½ teaspoons red pepper flakes or ½ teaspoon cayenne pepperblack pepper, to tasteINSTRUCTIONSPlace the peppers on a parchment-lined baking sheet and drizzle lightly with some oil. Put the tray into a hot oven (450°F) or under the broiler until the peppers' skins blister and darken. When the peppers are roasted, remove from the oven, place them into a bowl, and cover it for 10 minutes.After 10 minutes the skins will have loosened. Remove the skins and all of the seeds--you only want the flesh of the peppers.Put the roasted peppers into a food processor with the garlic and purée until smooth.Add the rest of the ingredients to the food processor and blend just until smooth.Taste the muhammara for seasoning and serve with a drizzle of olive oil on top.NOTES-You can use jarred roasted peppers. Just rinse the brine off of them and proceed with the recipe.
-Make it as spicy as you want by adding more cayenne pepper or leave it out entirely for a mild muhammara.
Recipe credit: Fatima A LatifInspired by recipes on the net & groupPicture credit: Fatima A Latif
1 x 250ml sour cream 4 tablespoons double cream yogurt2 tablespoon lemon juice1 teaspoon crushed garlicSalt and pepper to season2 tablespoons olive oil½ cucumber chopped very fine Handful coriander leaves Mix all ingredients leaving cucumber for last. Set all ingredients on a tray or board
18 May 2018
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Fatima A Latif
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Joined 9 years ago