Prawns in Spicy Tomato Sauce
Prawns in Spicy Tomato Sauce The first time I had Prawns in Spicy Tomato Sauce was in a fish restaurant in Fayid, a small fishing town half way up the Suez Canal. It was a side dish as part of a fish mezze. I must …
Tag: spicy
Chicken with Paprika Stuffing
Chicken with Paprika Stuffing Chicken with Paprika Stuffing is a sensational recipe for chicken. This recipe is also excellent for duck. This is not the regular stuffing you may expect This isn’t stuffing as you may know it though. The chicken isn’t kept whole and …
Harissa Paste
Harissa Paste
Harissa paste is fantastic for adding a hit of flavour and heat to your food.
Harissa paste never fails to make your food sing.
Whether you use it as a marinade for recipes such as harissa chicken or you use it as a condiment, harissa paste never fails to have an impact.
You control the heat factor when you make your own Harissa paste
You can buy jars of harissa paste in supermarkets nowadays. But the beauty of making your own, is that you have control over just how much heat you want it to have.
Ingredients
- 3 x red bell peppers – charred and skins removed (or 1 jar of chargrilled peppers)
- 1 whole head of garlic
- 1 x 400g can chopped tomatoes
- 1 tbsp smoked paprika
- 2 x fresh red chillies
- 5-6 tablespoons olive oil
- 1 tsp cumin seeds
- 1 tsp fennel seeds
- 2 tsp coriander seeds
- 2 tsp dried chilli flakes
- salt & black pepper to taste
Instructions
- If you’ve decided to use a jar of chargrilled peppers skip this section and go straight to ‘Toast the Spices’.
Cut the peppers in half (stalk to tip). Remove the membrane, seeds and stalk. Cut them in half again (stalk to tip again). Rub a little oil into the skin and then place them skin side up on a grill pan.
Put the red peppers under a hot grill for a few minutes until their skin becomes charred all over. you will need to keep a good eye on them and turn them regularly.
At the same time put the head of garlic in the far corner of the grill pan, so it can feel the heat and become roasted, but won’t feel intense heat and burn.
When the red peppers are charred turn off the grill and allow them to cool slightly.
Cut the garlic in half horizontally and squeeze out the softened flesh.
*If you’ve decided to use a jar of chargrilled red peppers then just grate the garlic and cook it in the sauce.
Pull the charred skin off the peppers. It should come off quite easily once they’re cool provided they’re charred adequately. Don’t be tempted to rinse these under the tap because then you would lose the beautiful smoky flavour that comes from the char-grilling.
Toast the spices
Toast the cumin seeds, fennel seeds, coriander seeds and peppercorns in a dry frying pan (i.e. no oil) over a medium heat just for about 30 seconds until the oils begin to be released – you’ll know when this happens because the spices become beautifully fragrant. Grind them until finely ground, in a pestle & mortar or spice grinder, then set them aside.
Put all the ingredients into a food processor, including the spices, and blitz them well, until they become a smooth paste.
Transfer the mix to a pan and cook them over a medium heat until the mix reduces and becomes a thick rich vibrant paste.
As always check your seasoning, then transfer to a jar. Pour a little oil over the top of the paste to seal it – if air gets to the paste it doesn’t keep well.
Harissa paste can be kept in the fridge for about 10 days.
If you’re not keen on food that’s too spicy you can always reduce the amount of chilli you use.
Harissa paste can be used to add a bit if excitement to a multitude of foods used either as a marinade or as a condiment.
Let me know what dishes you used your Harissa paste with. I love receiving your photos so keep sending them in.
Shatta Hot Pepper Sauce
Shatta Hot Pepper Sauce: Learn to make Shatta Hot Pepper Sauce and bring a bit of excitement to the table.
Spice things up
Spice things up. Learn how to blend your spices and get phenomenal results with your cooking.
Hawowshi Scandria
Hawowshi Scandria – Bread baked with a spicy meat filling – Alexandrian style
Hawowshi scandria – such a wonderfully tasty option
Hawowshi Scandria are truly delicious. They have the appearance of a pasty in many ways – albeit a round pasty. But, it has to be said, they taste so much better!
They taste more like a gourmet burger. It makes my mouth water just thinking about how good they are.
Hawowshi scandria is a well-loved street food in egypt
When street vendors sell hawowshi scandria, their shops are filled with the very best smells. And queues of people wait patiently (and sometimes a little less patiently – after all this is Egypt lol) to have their orders filled.
First created by a butcher in 1971
Hawowshi was first created by a Cairo butcher back in 1971. He simply put minced meat into a pitta pocket and baked it and Hawowshi was invented. It was a very simple idea but it soon caught on and soon they were eating it throughout Egypt.
Not all recipes are the same
There are many different recipes for Hawowshi. This recipe may not be the simplest. It is however, in my opinion head and shoulders above others
Some recipes are simple, with the meat filling just packed into pita bread pockets before baking, These are the form of the original Hawowshi, and they’re great if you want something quick.
Hawowshi Scandria are a bit more special
Soon after Hawowshi were created , the good people of Alexandria (Scandria) took this idea a stage further and actually baked the meat in a fresh bread dough, to make it even better. And Hawowshi Scandria was created.
Only the best is good enough for Alexandria
As you probably already know, Alexandria is that fabulous city on the Mediterranean coast of Egypt. Founded in 331BC by Alexander the Great.
It’s probably best know for its famous landmark the Alexandria Lighthouse, sometimes known as the Pharos of Alexandria, which was over 100m high and was known as one of the Seven Great Wonders of the Ancient World.
Alexandria was also known for its Great Library. Built in about 250BC, it was known as the greatest in the world in ancient times. It’s reported have held up to 400,000 scrolls.
So as you can see, only the best is good enough for Alexandria.
Hawowshi Scandria carries on this tradition. They’re simply sensational.
For me this is the ultimate recipe. The meat is seasoned to perfection and packs a punch. This wonderful meat filling is then encased in a wonderful, bread shell which absorbs the glorious flavours whilst the meat cooks. The flavours are fabulous.
I hope you’ll try them
The quantities in this recipe will make 8 Hawowshi Scandria
Ingredients
For the bread
- 1 cup warm milk
- 1 tbsp dried yeast
- 2 tbsp sugar
- 1 cup vegetable oil
- 1 cup warm water
- 5 cups plain flour
- 1 tsp salt
- 1 egg white
- 2 tbsp butter
For the meat filling for your Hawowshi Scandria
- 500g minced beef
- 1 onion finely chopped
- 1 tomato finely chopped
- 1 pepper (red or green you choose)- finely chopped
- 1 tbsp tomato puree
- 1 tbsp garlic puree
- A small bunch of coriander finely chopped
- 1 tsp cumin
- 2 tsp paprika
- 1 stock cube – grated
- ½ tsp chilli flakes
- 1 egg yolk to glaze
Method
To make the dough
Put the warm (not too hot) milk into a bowl with the yeast and sugar. Give them a mix and put a cover over them for about 10 minutes to allow the yeast to activate. When the mixture starts to produce bubbles on the top, you’ll know that it’s ready to work its magic.
Add the yeast mix to the Flour
Put the flour into a large bowl, make a dip in the middle and pour in the yeast mix, half the warm water, the oil and the salt.
Lightly whisk the egg white and add that to the mix.
Starting from the centre, start mixing the wet ingredients and gradually start incorporating the flour until it is all mixed.
Gradually add the remaining water until you have a really, loose dough, but which still holds together.
Fold the dough together until it forms a smooth ball
Flour a work surface and fold the dough together until it forms a smooth ball.
Rub a little oil on to your hands and smooth this over the dough.
Keep it in a warm place until it doubles in size
Place the dough into a large bowl, cover it with cling film and leave in a warm place for about 1 – 1 ½ hours until it rises and doubles in size.
Time to make the filling
Put all the ingredients for the filling into a large bowl and mix thoroughly.
Once the dough has risen
Once the dough has doubled in size take it out of the bowl and put it on to a floured work surface, lightly punch the air out of it then knead again just for a minute to form a smooth ball again.
Put the oven on to pre-heat to 200 degrees C / 400 degrees F
Cut the dough in half . Then cut each half into 4 equal parts. You will then have 8 equally sized pieces of dough.
Divide the filling
Divide the meat filling into 8 equal portions using much the same method you used to divide the dough.
Let’s get stuffing
Taking one ball of dough at a time. Push your thumb into the centre and start to form a cup shape (much as you did at school in art when you were taught to make pottery thumb pots with clay). Hollow out the centre until it’s big enough to comfortably take a portion of filling.
Put a portion of the filling into your dough cup . Then pull the dough back together over the top and seal it up.
Flatten the dough using your hands until it forms a circle approximately 20cm across.
Repeat this process until all the dough portions are filled and flattened.
Lay your Hawowshi Scandria on baking trays – spaced out slightly
When this is done place your stuffed doughs onto a baking tray. Space the breads apart slightly as they will get bigger.
Lightly whisk the egg yolk to use as an egg wash and brush it over your dough balls.
Let them rise again for just under half an hour
Cover your Hawowshi with a clean tea towel. Stand the baking trays on a work top in a warm place for about 20 – 25 minutes to rise again slightly.
Bake until your Hawowshi Scandria are perfectly golden brown
Put your Hawowshi Scandria into your pre-heated oven and bake for about 25 minutes until they’re are golden brown.
Allow your Hawowshi to cool slightly before serving. Enjoy.
I do hope you’ll try making these. I’m sure you won’t be disappointed.
make people smile
Make People Smile : If you want to make them smile discover the recipes that make their tastebuds dance & that excites their senses.
Pickled Aubergine
Pickled Aubergine – Egyptian style
Pickled aubergine have a rich tomatoey stuffing, laced with garlic that’s packed with flavour and has a good fiery kick from the chilli. They’re brilliant as part of a mezze or as a side dish with any meal. They’re also good enough to snack on, on their own or packed into some warm flat bread with a little feta cheese if you choose.
Although these little gems are called ‘pickled’ they are in fact frequently eaten the same day.
INGREDIENTS
16 small aubergines – the size of sausages
I onion finely chopped
8 cloves of garlic peeled and finely sliced
2 tomatoes finely chopped
2 heaped tbspn tomato puree
½ a red chilli finely chopped
salt and pepper
1 teaspoon ground cumin
¼ cup white vinegar
olive oil
Here’s how to make your Pickled Aubergine
Wash the aubergines and trim the stalks off.
Boil the aubergine for 15 minutes
Put the aubergines into a pan and cover them with boiled water. Add a good pinch of salt and boil for about 15 minutes – until the aubergines soften slightly – they should still be firm.
Fry up the onions
Meanwhile put a frying pan over a medium flame to warm up for half a minute, then add the onions followed by the olive oil.
Add the tomatoes and garlic
When the onions begin to brown slightly’ quickly add the garlic and stir for a few seconds before adding the chopped tomatoes.
When the tomatoes start to cook down a little and go soft add the remaining ingredients and cook for about 5 – 10 minutes more. If the mixture becomes a little too dry just add a splash of water.
Check your seasoning
Do a taste test – it should be richly tomatoey, nice and garlicky, have a kick from the chilli and it should also be obviously vinegary.
The flavours should be quite concentrated – Remember the flavour will be diluted when its put into the aubergine.
The consistency of the filling should be about the same as tomato puree.
Drain the aubergine
When the aubergines are tender take them out of the water.
Make a slit in the aubergines (top to bottom) that’s about ¾ of the depth of the aubergine.
Put them into a colander to allow them to drain completely and cool slightly.
Put a plate over them with a weight on top to encourage any water trapped in them to drain away.
Pack that filling into your Pickled Aubergine
Take the spicy, garlicky, pickled tomato mixture and pack it into the slits you have made in the aubergines.
This is how you store these flavourful little gems
If you want to treat the aubergines as a preserve, pack the aubergines stuffing side up into sterilized jars and cover them with enough olive oil to completely cover them before sealing the jars.
Allow the flavours of your Pickled Aubergine to infuse
If you can, leave the aubergines for 4 -5 days, this will allow the flavours of the filling to permeate into the aubergine.
How to serve your Pickled Aubergine
Serve at room temperature as a side dish with any meal. Alternatively drizzled with a little olive oil and pack into warm flat breads, perhaps with a little feta cheese, for a tasty snack.
Enjoy !
* The Palestinian recipe for pickled aubergines combines chopped walnuts in the stuffing which is another tasty option.
