1 (15 ounce) can kidney beans, drained
1 large potato, boiled, peeled and mashed
2 slices of white bread, crust removed
1 teaspoon salt
1 bunch of cilantro, washed
1 tablespoon ginger-garlic paste
2 green chilies, diced
1 teaspoon salt
1.Mash together beans, potatoes and the bread to form dough. Season with salt and set aside covered with a damp cloth.
2.Meanwhile, mix cilantro, ginger-garlic paste, green chilies and salt in a food processor and blend until it forms a paste, set relish aside.
3.Uncover dough and divide into eight balls and flatten. Put a little relish at the center of each patty then fold the edges over to seal in the relish. Make sure you have a patty that is not to flat but yet not to thick. Heat a shallow amount of oil in a pan, fry patties until golden. Serve patties with left over relish.
Fresh pita bread
Whole dill pickle cut long ways into 4 pieces
Garlic sauce (2 garlic bulbs, 1 tsp salt, 1 cup corn oil, 2 tbs lemon juice) mix in processor
2 lbs of boneless chicken breast cut into pieces
1/2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp cardamom
3/4 tsp allspice
1/2 tsp pepper
1/4 tsp cloves
1/2 tsp red crushed chili
1 1/2 tsp salt
4 tbs lemon juice
1 tsp sumac
Place spices and lemon juice in a bowl to make thick paste, Place chicken in bowl and mix all together. Marinate (the longer the better). Preheat oven to 450 F, grease a baking dish, put chicken in and bake for 20 mins, take out turn chicken and bake for about 10 more minutes or until chicken is tender. Take out and shred chicken with knife. Mix chicken with sumac.
ASSEMBLY: take pita bread, put a layer of garlic spread, add chicken, pickle and then roll and wrap in foil or napkin.
6 cod fillets
2/3 cup coriander, chopped
4 garlic cloves, crushed
1 teaspoon cumin
1 teaspoon paprika
1/2 teaspoon chili pepper
6 tablespoons olive oil
juice of 1 lemon
2 pounds of new potatoes (peeled and cut into 1/4 inch slices)
1 pound tomatoes, peeled (sliced 1/3 inch slices)
1. Mix coriander, garlic, cumin, paprika, chili pepper, olive oil and lemon together in a dish and marinate fish in half of this for at least 30 minutes. Brush the bottom of a baking dish with oil and place tomatoes and potatoes in it them drizzle with a little more oil. Put the dish in a preheated 425 F oven for 50 minutes. During this turn them over once.
2. Take the potatoes and tomatoes out of the oven, place fish fillets on top and return to oven, bake for about 12 minutes. Just before serving pour the remaining chermoula over the fish and vegetables.
These cute little snacks are a great pick me up as they are filled with coffee. So enjoy a few anytime of the day.
1 tablespoon plus 1 teaspoon instant coffee, divided
2-1/2 teaspoons hot water, divided
1/4 cup cream cheese
2 teaspoons powdered sugar
1/4 cup softened butter
1/2 cup sugar
1/2 teaspoon vanilla
1 1/2 cups plus 2 tablespoons sifted all purpose flour
2 tablespoons unsweetened cocoa
1/2 teaspoon baking soda
1. Dissolve 1 teaspoon coffee in 1/2 teaspoon hot water; add cream cheese and powdered sugar, beating until smooth. Set aside. Dissolve remaining 1 tablespoon in 2teaspoon hot water; set aside. Cream butter; gradually add sugar, beating with a hand/stand mixer until light. Add coffee. Add egg and vanilla; beat well. Combine flour, cocoa and soda; add to the creamed mixture beating well. Chill dough at least 30 minutes.
2. Shape dough into balls; place 2 inches apart on un-greased baking sheet. Press thumb into each cookie, leaving print. Bake at 350 F for 8 minutes. Spoon 1/4 teaspoon reserved cream cheese mixture into each cookie indentation and let cool completely.
Optional: you can place cream cheese or peanut butter on top of some cookies
Yields: 2 dozen