Mhammara – Bell Pepper & Walnut Dip

February 13, 2014March 16, 2016 ~ Huma ~ 5 Comments

We have adopted so many dishes from this region. By region , I do not mean UAE but the entire middle east.

Can be served as a starter with pita bread

or as a dip to different kebabs.

Mhammara a tangy and spicy bell pepper & walnut dip has it origin from Syria & come under Levantine cuisine.

To the recipe

Ingredients

1 Red bell pepper

1 tbsp of pomegranate molasses (Chk note below)

1/2 tsp of chilly flakes

4 tbsp of bread crumbs

1/3 cup of walnuts

2 tbsp olive oil

salt to taste

Method

On the gas flame, roast the bell pepper till all the skin has chared & turned black.
When completely black remove from flame & put it in a plastic bag. Seal the bag & keep aside for 10 minutes. This process will help to remove the outer skin of the bellpepper
After removing the skin, cut and remove the seeds. Put the pcs in food processor.
Add all the remaining ingredients (II) in a food processor & churn to form a paste.
Serve with pita bread
Mhammara tastes better the next day. But serve at room temperature.Can be stored upto a week in fridge.

Note* To prepare pomegranate molasses. Take out juice of 3 pomegranates and cook on a medium low flame till it reduces to 4 tbsp. Use as required.

Moroccan Orange Almond Cake (Gluten Free)

January 28, 2014March 16, 2016 ~ Huma ~ 13 Comments

I am making this cake for last two years since I saw its telecast on Moroccon Food Safari at Fox network channel. But every time forgot to post it until K reminded me to make it again for this citrus season. This cake is full of orangie yumminess as the whole fruit is added to it.

Not a tiny bit of Butter or Oil. Yes its true.

Nor a spec of flour.

Completely gluten free moist cake with all the yumminess of oranges

And the simplest ingredient

Dutch Apple Tart – BP Challenge

January 25, 2014 ~ Huma ~ 11 Comments

A little late for the post, but this was the month’s challenge for our BP group suggested by Kaveri of Palakkad Chamayal. She had suggested two recipes Dutch Apple Tart & Coffee Buns.

I chose to go for Dutch apple tarts

& have halved the entire recipe.

Source: The Dutch Table

Makes four 4 ” Tart

For the Base

1 cup Flour

90 gm Butter

1/4 cup + 4 tbsp Sugar

2 tbsp cold milk

In a food processor pulse the flour , sugar & salt. Add in chilled butter & pulse 3 times.
Remove & keep the mix on the plate add 2 tbsp of milk & knead lightly to bring together for a dough
Cover with cling film & refrigerated for an hour.
After one hour remove dough from fridge & make 5 parts
Grease with butter the 4 tart pan & press in the kneaded dough with your hand on the bottom & sides.
Roll the fifth part of the dough & cut in stripes. Refrigerated this stripes (This is for the lattice)

Filling

2 Apples

1 tsp Lemon Juice

1/2 cup Raisins soaked in apple juice

1/2 tsp Speculass Spices

1 tbsp semolina

6 tbsp of sugar

1 pc White Bread crumb