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Carp with za 'atar - in the oven

Carp with za 'atar - in the oven


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Curious as I am by nature, on my last trip to Israel, I asked what the fish served for dinner is spiced with. the taste and aroma of the one purchased in Israel is unmistakable. He conquered me, I even used him in meatball soup. Without modesty, my fish came out even finer, and better, than theirs: D !!! Clarifications about this wonderful spice can be found at our friend Radu: http: //www.reteteleluiradu.ro/2014/10/09/ in-short-about-zaatar.html


Baked green onions with zest and olives

Browsing the book & ldquoLet's cook with Jamie & rdquo which Lavinia won at the Cooksnaps contest (by the way, Lavinia, you see I left you a message :)), I discovered a very simple and interesting recipe for young leeks browned in baked butter. I found the idea very interesting so I said to adapt the recipe and make it to my liking. Instead of leeks I used green onions. Anyway, I am part of the same family and in addition to that, it is a bit difficult to find young leeks in our markets. Moreover, I removed the butter and used olive oil, and for an extra flavor I added za & rsquoatar and olives! It's crazy!

Anyway, I like onions, in any form, and it is practically indispensable in the dishes I prepare, so I was convinced that I would also like this garnish of baked green onions. The cooking part does not take more than 5 minutes, and the cooking is around 15-20 minutes. I ate them with polenta and pleurotus mushroom food. Delicious!

Yesterday at noon I made this recipe for roasted green onions in the oven. I liked it so much that I ate the same thing in the evening and at noon today!

Also yesterday I fell in love with za & rsquoatar. I had heard of him but I have not tried him so far. At the spice store in the market they had za & rsquoatar and as it was at a very good price I bought a little to test. Well done! I feel like adding it to any food I make! It's a super combination of spices. It goes great and sprinkled over humus! You can find out here how to make za & rsquoatar at home. Adrian Hadean also wrote a short article about this wonderful mix of spices!

Ready, quickly take a walk through the market and buy a few bunches of green onions and za & rsquoatar. You won't be sorry! & # 128512


Method of preparation

The chicken breast is washed and cut in half, salted and seasoned with a mixture of crushed garlic, chicken spice and zest.
Place in a heat-resistant dish and sprinkle with olive oil to taste, sprinkle with freshly ground pepper.
Peel the potatoes, cut them in half and sprinkle with a mixture of salt, chicken spice and zucchini, sprinkle with olive oil and place in the pan next to the chicken, place the bay leaves and green olives among the potatoes.
Pour a glass of hot water into which a cube of chicken Maggi has dissolved.
Place in the preheated oven at 180 degrees for about 1 hour or until the chicken is browned and the potatoes are opened from time to time in the oven and sprinkle from time to time the chicken with the liquid from the pan.
Good appetite!

Za'atar
Za’atarul is a spice specific to Arab countries prepared from dried oregano, lemon, marjoram, fried sesame seeds, salt.
It is generally prepared at home by most housewives in the villages and the spices used are kept secret.
Other spices can be added such as: thyme, cumin, coriander, fennel.
In Palestine the recipe includes sweet cumin (caraway or fennel).
In Lebanon, sumac is often added, a spice that gives a red color
closed.
In Egypt this spice is prepared with cinnamon, cloves and rose buds.
It is used in many foods and doughs.

Chicken ciulama with mushrooms

Cut the breast into cubes, season and lightly fry until it changes color. Separated

Poultry liver stew

Washed liver, put it in the fridge, in a bowl of milk for 30 '. Chop the onion, garlic


Baked notched and browned eggplants served with whipped milk and pomegranate & # 8211 after Ottolenghi

Baked notched and browned eggplants served with whipped milk and pomegranate & # 8211 the best eggplants I've ever eaten! Yotam Ottolenghi's recipe & # 8211 Aubergine with buttermilk sauce. A madness! Any great recipe is extremely simple. There are halves of notched eggplants, well greased with olive oil, cooked at high temperature and served with a refreshing yogurt sauce mixed with whipped milk, garlic and oil. The final cough is given by za & # 8217atar (an oriental mix of codiments) and by the crunchy, sweet-sour pomegranate berries.

In Ottolenghi's original recipe only olive oil appears, both when baking eggplant and in whipped milk sauce. I recently bought from the market a bottle of pumpkin oil, fragrant and tasty, with a dark green color. I kept thinking about what recipe to open it with and I decided that I would make these eggplants. Because pumpkin oil is NOT cooked (it is not thermostable) I could only use it for yogurt sauce. And I did well! It's crazy! Some reddish eggplants, with crispy skin and a creamy and fragrant core.

I kept talking to Laura Laurentiu (for about 2 weeks) about these eggplants that kept tempting me. She also ate in London at NOPI (one of his restaurants Ottolenghi) and she's super excited whenever she hears about this famous Chef. Here you can read Laura's review article in which she walks us around London a bit and introduces us to a restaurant owned by Jamie Oliver. And every day I talked about this recipe and every day I forgot about it.

I had also bought some white eggplant especially for her. The poor people stayed in the fridge for a few days until I remembered them.

Yesterday, surfing the net I came across & # 8222vinetele dumnezeiesti & # 8221 his Exarhu. From the moment I saw the picture I knew that these are! And he was prostrate. They came out very cool! Take them out of the picture. No, the man knows what's good, especially since he's a notorious Epicurean. Bing! I have white eggplants in the fridge & # 8230 what the hell are they hatching there? To work.

I didn't have time to make za & # 8217atar (a mix of fried sesame seeds, thyme, marjoram, salt plus or minus sumac, oregano etc & # 8211 doesn't have a fixed recipe) but I didn't need it either. See why.


Ingredients Za'atar

2 teaspoons dried oregano
2 teaspoons dried marjoram
2 teaspoons dried thyme
1 tablespoon dried parsley
1/2 teaspoon salt
1 tablespoon grated paprika (or sumac)
grated peel of 1 lemon (dry)
40 gr susan

Preparation Za'atar

  1. Put all the ingredients (except the sesame) in the coffee machine and mix until the spice becomes powder. Pour it into a bowl.
  2. In a pan (no fat) fry the sesame seeds for a little over 5 minutes. You can taste it to see if it tastes like fried.
  3. Grind the sesame in the coffee machine, but in short, it should not become powder, just break the seeds a little. Put the sesame in a bowl over the spice and mix well. Keep za'atar in a closed jar.
  4. It is used as such or in the form of paste. The pasta is prepared as follows: to 2 tablespoons of za'atar add 1 tablespoon of olive oil and 1 tablespoon of lemon juice and mix until it becomes a paste. If necessary, add a little more olive oil. The pasta obtained is used to marinate chicken or fish that you can prepare on the grill or in the oven, to grease the Arabic bread. Za'atar is also mixed with yogurt cheese which is then used for sandwiches that are served especially for breakfast or sprinkled over hummus.


Clean the fish, wash, salt and leave for 10-15 minutes. During this time, boil the cleaned vegetables, a little salt, pepper and bay leaf in a liter of water.

Bring to the boil until the vegetables become soft, then remove the pan from the heat. Add the fish pieces. Bring to a boil over low heat, covered with a lid, until the fish is ready.

Allow to cool in the water in which it boiled, then remove and place on a plate. With the help of the knife, split the length, remove the spinal cord and all the bones. This operation must be done without spoiling the shape of the fish. Place one half on top of the other, cut with a knife into pieces and cover with mayonnaise.

The edges of the plate are dressed with finely chopped lettuce on which from time to time are placed heaps of finely chopped carrots (the carrot that boiled together with the fish), and at the top of each pile is placed an olive.


Baked turkey legs with vegetables and zatar

ingredients
2 turkey legs, 500 gr potatoes, 1 red bell pepper cut into strips, 1 carrot cut into slices, a medium onion cut into juliennes, 2 small tomatoes cut into slices (I used canned tomatoes), 4 sour cucumbers cut into slices, sugar, salt , pepper, 3 cloves garlic

Difficulty: Average | Time: 1h 15 min


Za'atar - spice mix

Specific to the Middle East, Za'atar is a spice that is prepared by mixing herbs (dry or fresh).

Zatar comes primarily from the Middle East: Iraq, Israel, Jordan, Libya, Lebanon, the Palestinian territories, Syria, but is also known in Turkey and North Africa. It differs in color and taste depending on its origin and the specific components of each country.

As a mixture of spices it can contain: thyme, oregano, marjoram, over which salt and roasted sesame seeds are added, thus obtaining za'atar verde

In Lebanon, zatar also contains sumac (Smelling Vinegar - Rhus coriaria) which gives it a reddish brown color and a sour taste, known as za'atar rosu.

Depending on the country where the recipe comes from, it may also contain pepper, occasionally lemon juice and fried chickpeas.

It differs in color and taste depending on its origin and the specific components of each country, so the red zatar has a more sour taste due to the sumac, while the one with thyme only has a pleasant bitter taste.


Manakish bread (stick with za & # 8217atar)

This bread is originally from Lebanon. It is also called manakeesh or manaqish. It is a stick with za & # 8217atar, very much za & # 8217atar, which is eaten in the morning or at noon. It is good for a snack and sometimes has cheese or meat topping. I prepared the version with za & # 8217atar and because this mixture of spices is fully used, I recommend you to buy a quality za & # 8217atar. I have a brand new home and it's the best I've ever tried. His name is Zaytoun and he's from Palestine. Contains only sesame, sumac, salt, olive oil and wild oregano (Majorana Syriaca).

My friend taught me how to bake this bread and he often prepares it for our dinners and at work. Dig the technique well now. I like this stick as empty and warm as it comes out of the oven. Or with yogurt. Or with hummus.

ingredients

for 4 large or 8 smaller manakish loaves

5 gr. sugar
110 ml. warm water
7 gr. dry yeast
314 gr. White flour
120 gr. natural yogurt
12 ml. olive oil

Preparation time: 20 minutes + 1 hour and 10 minutes for leavening

Cooking time: 4 minutes

In a bowl, mix the sugar with lukewarm water and yeast. It will activate in 10 minutes. It will grow and foam on the surface.

In another bowl, weigh the flour. In another we mix the yogurt with the olive oil.

Mix all the ingredients in the flour bowl and with the help of a mixer equipped with dough hooks, knead for 5 minutes. The dough can also be made by hand, but in the first stage of kneading it is very sticky. Therefore, I prefer to combine everything well with the mixer and then knead for another 5 minutes. Leave the dough in a lightly floured bowl for an hour to double its volume. It should stay warm, next to a burning stove or even oven.

After an hour, divide the bread dough into 4 pieces. Form balls and cover them with a clean, dry kitchen towel. Leave them to rise for another 10 minutes.

After that, take a puff pastry and roll out the dough. Sprinkle a lot of salt over it and pour olive oil. Put the manakish bread on a baking sheet.

We have the oven heated to 240 degrees. We heat a tray in the oven beforehand. We take out the tray with some kitchen gloves and quickly transfer the baking paper with bread in it. Bake the manakish glue for 4 minutes. It will swell and take on color. Depending on the size of the tray, bake the bread in two or three rounds. I baked 2 loaves at the same time.

Serve immediately. Lebanese manakish bread is well served hot, with extra olive oil and broken by hand.


Method of preparation

Tart with spinach, feta cheese and mozzarella balls

Wash the spinach and then boil it in boiling salted water. Drain the water, let it cool then

Baked cheese balls, adapted appetizer

Baked cheese balls are made according to the classic recipe, only a little larger in size.


Video: Quick Healthy Zaatar Fish!


Comments:

  1. Reid

    Wacker, by the way, this very good phrase is coming up right now

  2. Heanleah

    Completely I share your opinion. In it something is also to me your idea is pleasant. I suggest to take out for the general discussion.

  3. Terran

    Excellent communication good)))

  4. Bajora

    This phrase has to be purposely



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