The holiday season is a time I deeply love because as a child I wasn’t “allowed” to celebrate Christmas. My grandmothers were quite conservative (especially my paternal Teta) and I have vivid memories of my siblings and I getting a mini Christmas tree, but being told it was not “allowed”. Today I love all religious celebrations, because ultimately we celebrate in the same way, with loved ones around good food. So on that note Happy Hanukkah
Fried Halloumi and Eggs are made for each other. This is a perfect dish for any time of day. The added sumac and side of tomato and zaatar salad balances this dish wonderfully. RECIPE BELOW. If you like what you see, please subscribe let me know what you would like to see :) https://www.youtube.com/channel/UCKN0I6wmX1zQjM0uXxPYcVA
Fried Halloumi Cheese & Eggs
serves 2 - 3
prep & cook time: 20 minutes
• 500g halloumi cheese, cut into strips and rinsed & dried (you can soak it in warm water for a few minutes to remove some salt if you wish)
• 2 tbsp unsalted butter
• 6 eggs
• 1 tsp sumac
• cracked black pepper to taste
for the tomato salad:
• 3 large tomatoes
• 2 tbsp olive oil
• 1-2 tsp fresh zaatar (sub with basil or thyme), finely chopped
• sprinkle of salt and pepper
• Arabic bread or country style bread
1. Preheat the oven to 200C.
2. Heat the butter in an oven dish frying pan and add the helium cheese. Fry until golden brown.
3. Crack the eggs in a bowl, then add them gently to the fried halloumi.
4. Place the eggs in the oven for about 5 minutes (more or less depending on desired consistency of eggs)
5. In the mean time make the tomato salad by plating the tomatoes, adding olive oil, zaatar and seasoning.
6. Remove the pan from the oven, and serve immediately with the tomato salad and some bread. Enjoy :)
The latest video in my new kitchen series. A lovely sweet quinoa porridge with a Middle Eastern twist. You can substitute the milk for coconut milk and sugar with honey, and you will have an amazing guilt free treat in no time.
Hope you enjoy the video and if you do, please don\t forget to subscribe to the channel. And let me know what type of recipes you would like to see in the future ;)
Much love,
D xx
This is a special post for me as I have literally just launched my YouTube channel yesterday. It's packed with scrumptious recipes, and quick kitchen tips and tricks. It's been a long project in the making, so I am very happy to share the first batch of videos with you!
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The three videos that are already live are my Fried Green Falafel & Tahini sauce, a Vegetarian Makloube with a twist, and succulent Roasted Bone Marrows with a Tangy Tabbouleh.
I will leave you with the recipe and video for the crunchy falafel.
I really hope you enjoy the channel as much as I enjoyed creating it, don't forget to subscribe ;) Here's the link:
Much love, D xx
Fried Green Falafel & Tahini Sauce
serves 4 – 6
prep & fry time: 30 mins (after soaking time)
falafel mixture:
1leek, washed and chopped
· 2 spring onions, chopped
· 2 cups (~420g) dried chickpeas, soaked over night, drained
· 2 bunches fresh parsley, washed and chopped,
· 1 bunch fresh coriander, washed and chopped
· 1 tsp salt
· 1/2 tsp white sugar
· 1 tsp cumin powder
· 1 tsp red chili flakes
· ½ tsp baking soda
· 3-4 garlic cloves, peeled
· 2 tbsp olive oil (optional if too dry)
· 1/2 cup (75g) sesame seeds, for rolling (add more if needed)
· 4 cups (960ml) vegetable oil for frying
· Flour, optional
tahini sauce:
· 1/3 cup (80ml) tahini (sesame paste)
· 1/3 cup (80g) yoghurt
· little water
· juice of half a lemon
· 1 garlic clove, minced
· 1 tbsp toasted sesame seeds
Serve on its own or with Arabic or pita bread, sliced tomatoes and pickles.
1. In a food processor fitted with a steel blade, pulse the drained chickpeas, parsley, coriander, leek, olive oil, garlic, spring onions, chili flake, cumin, salt, pepper, soda and sugar until it forms a smooth paste.
2. Form the chickpea mixture into balls about the size of a walnut. Roll to coat in the sesame seeds.
3. Place the mixture in the fridge until the frying oil is at the correct temperature.
4. Bring the oil to 191 c (375 degrees) in a medium saucepan over medium-high heat. Fry 1 ball to test. If it falls apart, add a little flour.
5. Then fry about 6 balls at once for 2-3 minutes, or until golden brown.
6. Drain on paper towels.
7. Combine all ingredients for the sauce.
8. Serve the falafel immediately with the tahini sauce, on bread with tomatoes, pickles and lettuce or parsley if you wish. Hot sauce optional.
Image copyrigth Dalia Dogmoch Soubra
Image copyrigth Dalia Dogmoch Soubra
This is a vegetarian's dream :) Please subscribe to my new cooking channel on YouTube if you enjoy my recipes and this video. Comment and share if you like the video. Thank you, D xx
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This is a special post for me as I have literally just launched my YouTube channel yesterday. It's packed with scrumptious recipes, and quick kitchen tips and tricks. It's been a long project in the making, so I am very happy to share the first batch of videos with you!
|
The first video is a short trailer and peek into my kitchen to give you a glimpse of what we will be cooking in the coming episodes. There will be one new video per week and I truly cannot wait for you to see them!! I made a bunch of recipes from my book, many favourite dishes from my childhood (thank you Mami), as well as my ultimate comfort foods inspired by Middle Eastern recipes and ingredients, and I will also share some quick kitchen tips with you! So do subscribe to the channel if you like what I do, and comment to let me know what you like, what you would like to see more of and any other feedback may have :) https://www.youtube.com/watch?v=6fALm1j__O4
The three videos that are already live are my Fried Green Falafel & Tahini sauce, a Vegetarian Makloube with a twist, and succulent Roasted Bone Marrows with a Tangy Tabbouleh.
I will leave you with the recipe and video for the crunchy falafel.
I really hope you enjoy the channel as much as I enjoyed creating it, don't forget to subscribe ;) Here's the link:
Much love, D xx
Fried Green Falafel & Tahini Sauce
serves 4 – 6
prep & fry time: 30 mins (after soaking time)
falafel mixture:
1leek, washed and chopped
· 2 spring onions, chopped
· 2 cups (~420g) dried chickpeas, soaked over night, drained
· 2 bunches fresh parsley, washed and chopped,
· 1 bunch fresh coriander, washed and chopped
· 1 tsp salt
· 1/2 tsp white sugar
· 1 tsp cumin powder
· 1 tsp red chili flakes
· ½ tsp baking soda
· 3-4 garlic cloves, peeled
· 2 tbsp olive oil (optional if too dry)
· 1/2 cup (75g) sesame seeds, for rolling (add more if needed)
· 4 cups (960ml) vegetable oil for frying
· Flour, optional
tahini sauce:
· 1/3 cup (80ml) tahini (sesame paste)
· 1/3 cup (80g) yoghurt
· little water
· juice of half a lemon
· 1 garlic clove, minced
· 1 tbsp toasted sesame seeds
Serve on its own or with Arabic or pita bread, sliced tomatoes and pickles.
1. In a food processor fitted with a steel blade, pulse the drained chickpeas, parsley, coriander, leek, olive oil, garlic, spring onions, chili flake, cumin, salt, pepper, soda and sugar until it forms a smooth paste.
2. Form the chickpea mixture into balls about the size of a walnut. Roll to coat in the sesame seeds.
3. Place the mixture in the fridge until the frying oil is at the correct temperature.
4. Bring the oil to 191 c (375 degrees) in a medium saucepan over medium-high heat. Fry 1 ball to test. If it falls apart, add a little flour.
5. Then fry about 6 balls at once for 2-3 minutes, or until golden brown.
6. Drain on paper towels.
7. Combine all ingredients for the sauce.
8. Serve the falafel immediately with the tahini sauce, on bread with tomatoes, pickles and lettuce or parsley if you wish. Hot sauce optional.
Image copyrigth Dalia Dogmoch Soubra
Image copyrigth Dalia Dogmoch Soubra
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| Image by ITP for Harper's Bazaar Arabia Feb 2016 |
I'm having a revived pancakes moment. And I'm really picky about them - I must admit I rarely like any of the ones I eat outside of my house as I find them too stale and usually flavourless. These though, if I may say so myself, are super moist and fluffy! Just ask my kids or the Harper's Bazaar photographer who snapped a pic of the beetroot ones for this month's issue ;)
The key to making fluffy pancakes is to not over mixing them. Just blend everything to combine and never ever give it a fast rigorous stir! The beet ones are a real show stopper and probably my favourite out of the two but the chia seed ones are extremely good too. Simple, quick and delicious. Need I say more?
Much love,
D xx
Beet Pancakes
Makes 12 - 14 pancakes
Prep & cook time: 15
minutes + 1hr for the beets to roast
• 2 medium sized beets
• 1 3/4 cup milk
• 1 ½ tbsp. white vinegar
• 2 cups all purpose flour
• ½ tsp. baking powder
• ½ tsp baking soda
• ½ tsp. salt
• 2 eggs, beaten
• 2 tbsp white sugar
• 3 tbsp butter, melted, plus more for cooking the
pancakes
• ½ cup labneh
• 2-3 tbsp honey
• chopped pecans & cinnamon to garnish
1. Preheat the oven
to 200C. Wrap the beets in foil and roast for about 1 hour in the oven. Once
cooled, puree them in a food processor.
2. Combine the milk
and vinegar and let it stand until curdled, approximately 5 – 10 minutes.
3. In a bowl, sift together the flour, baking powder,
soda and salt and set aside.
4. When the milk has
curdled add the beaten egg and sugar and whisk. Add the pureed beets to the wet
ingredients and combine.
5. Now add the dry
ingredients to the beet mix and stir lightly. Add the melted butter and mix
just until it’s all combined.
6. Heat a large
sauté pan over medium heat. Coat the pan with a bit of melted butter. Scoop
approximately 1/4 cup of the batter into the pan and cook until the underside
is golden brown and the top marked with bubbles. Flip and cook until the
underside is done.
7. Whisk the labneh
with honey and serve with the pancakes. Sprinkle with pecans and cinnamon powder and enjoy!
Chiaseed Pancakes
Makes 12 - 14 pancakes
Prep & cook time: 15 minutes
• 1 3/4 cup milk
• 1 ½ tbsp. white vinegar
• 2 cups all purpose flour
• ½ tsp. baking powder
• ½ tsp baking soda
• ½ tsp. salt
• 2 eggs, beaten
• 2 tbsp white sugar
• 2 tbsp chiaseeds
• 2 tbsp chiaseeds
• 3 tbsp butter, melted, plus more for cooking the pancakes
• ½ cup labneh
• 2-3 tbsp apricot jam
• sunflower seeds to garnish
1. Combine the milk and vinegar and let it stand until curdled, approximately 5 – 10 minutes.
2. In a bowl, sift together the flour, baking powder, soda and salt and set aside.
3. When the milk has curdled add the beaten egg and sugar and whisk. Add the chiaseed to the wet ingredients and combine.
4. Now add the dry ingredients and stir lightly. Add the melted butter and mix just until it’s all combined.
5. Heat a large sauté pan over medium heat. Coat the pan with a bit of melted butter. Scoop approximately 1/4 cup of the batter into the pan and cook until the underside is golden brown and the top marked with bubbles. Flip and cook until the underside is done.
6. Serve the pancakes with labneh, apricot jam and a handful of sunflower seeds. Yum!
