The national cookie of Iraq, eaten during Eid and at various celebrations during the year 

Kleicha

Makes 40

Ingredients

1/2 cup (250m1) warm milk 
2 tsp (10ml) sugar
2 tsp (10ml) instant yeast
1 cup (250g) butter, melted 
4 cups (600g) flour 
1 Tbsp (15ml) nigella seeds
1/2 tsp (3ml) salt
Whisked egg. for glazing 
Toasted white sesame seeds, for garnish  

For the paste  

2 Tbsp (30m1) canola oil 
1 Tbsp (15m1) ground cardamom 
2 cups (500m1) date paste  

Method

1. Place milk and sugar in a bowl and stir to dissolve. Sprinkle over yeast and set aside for 5 minutes until foamy. 
2. Stir the butter through the milk mixture. 
3. In a separate bowl, stir together flour, seeds and salt. 
4. Pour wet mixture into the dry and knead for 3-5 minutes until dough is smooth. 
5. Place dough back into the bowl and cover to rise for 1 hour. 
6. For the paste, add oil to a pan over medium heat, then add cardamom and fry until fragrant, about 10-20 seconds. 
7. Add the date paste and stir well to infuse cardamom oil into the paste. Remove from the heat and cool. 
8. Preheat oven to 180°C. 
9. Punch dough down and divide into 4 portions. 
10. Roll first portion of dough out on a floured surface into a 30x15cm rectangle with a 2.5mm thickness. 
11. Spread 1/2 cup of date paste evenly onto the dough. 
12. Roll the dough up into a coil, taking care to not press too hard and squeeze out any date paste. Repeat with remaining portions and date paste to make four coils. 
13. Refrigerate the coils for 15 minutes to rest. 
14. Preheat the oven to 180°C. 
15. Glaze dough with egg wash and sprinkle over white sesame seeds. 
16. Using a sharp knife, slice logs into 1/2 cm-thick cookies. 
17. Space cookies out on a greased and lined baking tray, keeping them about 1-2cm apart. 18. Bake for 15-20 minutes, until puffed and golden. 
18. Remove and cool the cookies on a baking tray before serving. 

Good to know 

The yeasted dough makes wonderfully light cookies, and the combination of spices with the dates create a savoury-sweet treat. 

By: Sjaan Van Der Ploeg
Photography by: Zhann Solomons

Also read: 3 Baking mistakes you may be making (and how to fix them) 

The post Kleicha  appeared first on MyKitchen.

As the holy month of Ramadan is coming to an end, feast on these delicious recipes with family and friends for Eid.  

Home-made paneer in butter masala 

Serves 6 // Cooking time 1 hour 15 minutes 

Ingredients 

For the paneer 

7 cups full cream milk
½ cup lemon juice  

For the butter masala  

2 Tbsp butter
1 onion, finely chopped
2 garlic cloves, minced
1 Tbsp finely chopped ginger
2 red chillies
1 cinnamon stick
4 cardamom pods
3 cloves
1 tsp paprika
2 tsp chilli powder
1 Tbsp turmeric
1 Tbsp ground coriander
2 Tbsp tomato paste
2 cups double cream
1 Tbsp honey
3 Tbsp chopped coriander
Juice of ½ lemon  

Method  

For the paneer 

1. Add the milk to a pot over medium heat. Bring to the boil. Turn off heat and mix the lemon juice through thoroughly.
2. Set aside to allow to curdle for 10 minutes.
3. Lay a piece of muslin or cheese cloth in a colander over the sink. Pour in the milk. Rinse the milk solids (what is left in the colander) well with cold water.
4. Close the cloth around the cheese and twist to make a tight ball. Squeeze out any liquid.
5. Flatten cheese slightly and weigh down with a plate or bowl. Refrigerate for 1 hour.

For the butter masala  

1. Melt the butter in a pot and fry the onion until soft. Add the garlic, ginger, chilli and spices and stir until fragrant.
2. Add the tomato paste and cook for another minute.
3. Stir in the cream and allow to simmer for 5 minutes. Add the honey and coriander and simmer for another 10 minutes.
4. Cut the paneer into blocks, fry in some oil and stir into the sauce. Remove from the heat, add the lemon juice and season.

Recipe & styling: Chiara Turilli
Photography: Andreas Eiselen // HMimages.co.za 

 Also read: The stories behind our team’s favourite Ramadan dishes

Spicy chicken biryani  

Serves 4-6 // Cooking time 2 hours plus marinating   

Ingredients  

1kg chicken drumsticks and thighs  
6 medium potatoes, peeled and quartered 
2 cups buttermilk 
2 salad tomatoes, grated 
1 tsp salt 
1 tsp chilli powder  
1 Tbsp biryani masala 
1 Tbsp garam masala  
1 Tbsp medium curry powder  
1 cup brown lentils  
3 cups basmati rice  
¼ cup canola oil 
2 large onions, chopped 
⅓ cup water
Pinch saffron (optional)     

Method 

1. Combine chicken, potatoes, buttermilk, tomatoes and spices in a large bowl to marinate for about 45-60 minutes.  
2. Par-cook lentils (10-12 minutes) and rice (8-10 minutes) separately. 
3. Drain and set aside. 
4. Preheat oven to 180°C. 
5. Heat one tablespoon oil in a pan and fry onions for 4-6 minutes. Set aside. 
6. Cover the base of a large oven dish with water and remaining oil. Use a dish that has a tight-fitting lid. 
7. Mix rice and lentils and add half to the dish. 
8. Cover with chicken and potato mixture, and top with half the fried onions. 
9. Add another layer of lentils and rice, and then the remaining chicken and potato mixture, 10. finishing with the fried onions. 
10. Sprinkle with saffron, if using. 
11. Cover and bake for 1½ hours or until cooked. 
12. Serve with fresh coriander, tomato sambal and yoghurt. 

Foodie Fact: Dhai is made with buttermilk, grated garlic, ground cumin and fresh coriander.  

Words: Sjaan Van Der Ploeg 
Photography: Fresh Living Magazine 

Flourless chocolate meringue cake   

Serves 6 

Ingredients 

230g chocolate, coarsely chopped + extra for serving
½ cup (125g) butter
6 large eggs, separated
Pinch cream of tartar
200g sugar   

For the mocha meringue  

1 Tbsp (15ml) instant coffee
1 Tbsp (15ml) cocoa powder
1 Tbsp (15ml) boiling water
4 large egg whites
Pinch of cream of tartar
1 cup (200g) sugar
2 tsp (10ml) cornflour
1 tsp (5ml) white vinegar
Small handful chopped pistachios or almonds, for serving (optional)  

Method  

1. Preheat oven to 180°C and line a loose-bottomed 20cm cake tin. 
2. Melt chocolate and butter in a bowl in the microwave for 30 seconds at a time until smooth. Cool. 
3. Whisk egg yolks through the chocolate mixture. If mixture seizes, simply heat 2 Tbsp milk until steaming and stir through to loosen it. 
4. In a clean bowl, whisk the egg whites until frothy, then add the cream of tartar and continue to whisk until stiff peaks form. 
5. Add the sugar in 1 Tbsp at a time, whisking for 1 minute between additions, until glossy and thick. 
6. Fold the meringue into the chocolate mixture until just combined. 
7. Pour batter into the prepared cake tin and bake for 30 minutes, or until puffed up but still wobbly. 
8. Prepare the mocha meringue by stirring together the coffee, cocoa and boiling water. Set aside. 
9. Whisk egg whites until frothy, then add a pinch of cream of tartar and beat until stiff peaks form. 
10. Add the sugar in 1 Tbsp at a time, whisking for 1 minute between additions, until glossy and thick. 
11. Add cornflour and vinegar and stir through. 
12. Fold cooled mocha mixture through meringue. 
13. Dollop onto half-baked cake. Return to oven for another 30–35 minutes, or until meringue is cracked and dry. 
14. Remove and cool for 20 minutes. 
15. Slice and scatter nuts over cake just before serving. 

Recipes & styling: Sjaan van der Ploeg 
Photographs: Zhann Solomons  

Also read: 3 delicious Cape Malay recipes

The post 3 Eid recipes to feast on appeared first on MyKitchen.

This hot creamy sahlab dates all the way back to the Ottoman Empire, but it’s still renowned today for its flavour and celebrating iftar here in South Africa.

SERVES 4 // COOKING TIME 25 min

INGREDIENTS
1 L milk
2 tbsp sugar
2 chai teabags
3 tbsp cornflour mixed with 2 tbsp water
2 tsp vanilla essence
½ tsp cinnamon
¼ cup toasted coconut flakes
2 tbsp walnuts, toasted and chopped

METHOD
1. Add the milk, sugar and tea bags to a pot over medium heat. Bring to a simmer. Remove from the heat, cover and infuse for 5 minutes. Remove the bags.
2. Mix 3 tablespoons of the milk mixture into the cornflour mixture, then whisk this back into the milk in the pot.
3. Place over low-medium heat and whisk continuously until the mixture comes to a simmer and has thickened slightly.
4. Remove from the heat, stir in the vanilla and pour into mugs.
5. Top with cinnamon, coconut flakes and walnuts, and serve hot.

Recipe & styling: Kate Turner
Photography: Sean Dollery // HMimages.co.za

This sahlab is definitely perfect for a pre-bedtime treat, but if you’re looking for something to replace your morning cuppa our traditional masala chai will do the trick.

The post Traditional Lebanese coconut-chai sahlab appeared first on MyKitchen.

Prepare the ultimate Eid feast with our delicious home-made paneer in butter masala. If there are leftovers, keep them in the fridge for up to five days.

SERVES 6 // COOKING TIME 1 hour 15 min

INGREDIENTS
For the paneer
7 cups full cream milk
½ cup lemon juice
For the butter masala
2 tbsp butter
1 onion, finely chopped
2 garlic cloves, minced
1 tbsp finely chopped ginger
2 red chillies
1 cinnamon stick
4 cardamom pods
3 cloves
1 tsp paprika
2 tsp chilli powder
1 tbsp turmeric
1 tbsp ground coriander
2 tbsp tomato paste
2 cups double cream
1 tbsp honey
3 tbsp chopped coriander
Juice of ½ lemon

METHOD
For the paneer
1. Add the milk to a pot over medium heat. Bring to the boil. Turn off heat and mix the lemon juice through thoroughly.
2. Allow to curdle for 10 minutes.
3. Lay a piece of muslin cloth in a colander over the sink. Pour in the milk. Rinse the milk solids (what is left in the colander) well with cold water.
4. Close the cloth around the cheese and twist to make a tight ball. Squeeze out any liquid.
5. Flatten cheese slightly and weigh down with a plate or bowl. Refrigerate for 1 hour.
For the butter masala
1. Melt the butter in a pot and fry the onion until soft. Add the garlic, ginger, chilli and spices and stir until fragrant.
2. Add the tomato paste and cook for another minute.
3. Stir in the cream and allow to simmer for 5 minutes. Add the honey and coriander and simmer for another 10 minutes.
4. Cut the paneer into blocks, fry in some oil and stir into the sauce. Remove from the heat, add the lemon juice and season.

Recipe & styling: Chiara Turilli
Photography: Andreas Eiselen // HMimages.co.za

If you are keen to add another dish to your spread, we highly recommend tikka masala chicken skewers with pearl barley.

The post Cook the cover: Home-made paneer in butter masala appeared first on MyKitchen.