This samosa-like stuffed and fried parcel is a favourite Middle Eastern snack or side dish that pairs perfectly with the fresh and zesty parsley.

Sambousek

Makes about 18

Ingredients

1½ cups (225g) flour, + extra for dusting
½ tsp (3ml) salt
3 Tbsp (45ml) olive oil
½ cup (125ml) water
Oil, for frying

For the meaty filling 

2 tsp (10ml) olive oil
1 small onion, finely diced
1 clove garlic, finely minced
250g beef mince
Pinch of ground allspice
Pinch of ground cinnamon
1 tsp (5ml) pomegranate molasses
¼ cup (60ml) water
Salt and milled pepper

For the cheesy filling 

100g feta
100g mature cheddar
3 Tbsp (45ml) za’atar
Salt and milled pepper

For the parsley salad 

30g flat-leaf parsley, roughly chopped
¼ cup (60ml) walnuts chopped and toasted
1 tsp (5ml) sumac
2 Tbsp (30ml) store-bought pomegranate salad dressing

Method

1. Combine the flour and salt in a bowl.
2. Drizzle oil over the flour then use your fingertips to rub in the oil so it resembles coarse breadcrumbs.
3. Slowly add just enough water for the dough to come together.
4. Knead the dough for about 8-10 minutes until it is no longer sticky and has a smooth surface. Cover the dough and set aside to rest for about 30 minutes.
5. For the meaty filling, heat the oil in a pan over medium heat. Fry the onion until soft and translucent.
6. Add the garlic, ground beef and spices. Fry for about 5 minutes.
7. Add the pomegranate molasses and water, then allow the mixture to reduce for about 10 minutes. You don’t want the mixture to be runny but instead more sticky and juicy. Season.
8. Combine cheesy filling ingredients and season.
9. To assemble, lightly dust your work surface with flour. Divide the dough into two and roll out to about 2 mm thick. Use a cutter and cut out 10-12cm circles.
10. Place the filling on one half of each circle. Lightly wet the perimeter of the dough (not too wet) then fold over the pastry to enclose the filling. Use a fork to seal the edges of the pastry. Repeat the process with the other filing and remaining dough.
11. Heat the oil in a large pot over medium heat. Fry the sambousek for 2-3 minutes per side or until golden and bubbly. Drain on kitchen towel.
12. Toss together the parsley salad ingredients and season.
13. Serve the sambousek with the salad.

Recipe and styling: Lichelle May
Photography by: Zhann Solomons
Text courtesy of MyKitchen magazine

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Fatayer is the Middle Eastern version of Spanish empanadas or Italian calzones. These doughy parcels are for giving and gathering, and  make for a mean road trip snack, too. 

Spinach and feta fatayer

Makes 8

Ingredients

⅔ cup (160ml) milk, slightly warmed
2 Tbsp (30ml) sugar
1 Tbsp (15ml) instant yeast
2 cups (240g) flour, + extra for dusting
1 tsp (5ml) salt
⅖ cups (100g) double-cream plain yoghurt
¼ cup (60ml) canola oil
1 egg, beaten
3 Tbsp (45ml) white sesame seeds

For the filling 

1 Tbsp (15ml) olive oil
½ onion, finely chopped
2 small cloves garlic, finely grated
4 thick discs (300g) feta
200g spinach, blanched and drained
10g flat-leaf parsley
3 Tbsp (45ml) toasted and chopped walnuts
1 tsp (5ml) sumac
Salt and milled pepper
1 tsp sumac

Method

1. Combine the milk, sugar and yeast in a bowl, mix and set aside for a few minutes until foamy.
2. Combine the flour and salt in the bowl of a stand mixer. Add the yeast mixture, yoghurt and oil. Slowly mix using a dough hook attachment until the dough comes together. Increase the speed slightly and continue to knead the dough until smooth and elastic, about 3-4 minutes.
3. Place the dough in a large, lightly oiled bowl and cover with clingwrap touching the surface of the dough. Place in a warm area and allow to rise for about 1 hour or until the dough has doubled in size. While the dough is rising, it is the perfect time to prepare the filling.
4. Once risen, knead the dough to release the air, shape in 8 x 10 balls. Cover with a clean kitchen towel.
5. Roll out the dough balls in a circle shape to about 3mm thick. You don’t want the dough to be too thick otherwise your dough to filling ratio will be out.
6. To make the filling, heat the olive oil in a large pan on a medium heat. Fry the onion and garlic for about 4-5 minutes until soft and translucent. Cool.
7. Place ⅔ of the feta, spinach and parsley into a food processor and blend until smooth and vibrant.
8. Add the cooled onion mixture to the filling. Crumble in the remaining feta and add the walnuts and sumac. Season.
9. To assemble, place 2-3 Tbsp filling in the middle of each piece of dough. Lightly brush some egg wash on the dough around the filling. The dough should not be too wet.
10. To shape, imagine your dough circle in thirds. Take two of the three edges and bring them together. Pinch the dough together using your fingertips. Bring the final edge towards the folded section and pinch the dough where the fatayer is still open, right in the middle. You should end up with a triangular fatayer.
11. Brush the fatayers with egg wash and sprinkle with sesame seeds
12. Bake the fatayer parcels for about 25-30 minutes or until cooked and golden.
13. For the salsa, toss together all ingredients and season.

By: Lichelle May
Photography by: Zhann Solomons
Text courtesy of MyKitchen magazine 

Also read: Middle Eastern pantry guide

The post Spinach and feta fatayer  appeared first on MyKitchen.

Trying to decipher foreign ingredients in recipes and cookbooks? Here’s a handy Middle Eastern pantry guide.

Za’atar spice mix  

Sumac is the base of the za’atar spice mix, which makes this a zesty blend. The sesame seeds add a nutty flavour to the mix, which is further enhanced by the depth of the herbs. 

Shop: Faithful to Nature, online at Lebanese Bakery or Atlas Trading Company’s online shop. 

Make it yourself: Combine 3 Tbsp (45ml) each sumac, dried oregano, sesame seeds and ground cumin.

Pomegranate molasses  

Pure pomegranate juice is reduced into a thick, syrupy consistency with an intense sweet and acidic taste (that is to say, use this powerhouse sparingly). This versatile concentrate is used widely in Middle Eastern cuisine, ranging from a simple dressing for salad or roasted veg to creating depth in meat glazes and sauces, or even used in hearty stews.  

Shop: Online at Lebanese Bakery. 

Make it yourself: Simmer 1L pure pomegranate juice, ⅔ cup sugar and ⅓  cup lemon juice together over high heat for 20-25 minutes or until reduced to about ½ cup of syrupy liquid.

Pine nuts 

Best known for their starring role in pesto, these tasty nuts are worth the splurge every now and then. Their oily, rich flavour is somewhere between a nut and a seed. The high (healthy) fat content means an impressively big amount of flavour, but it also means —that they can easily go rancid. Keep refrigerated for 2-3 weeks or freeze for up to 3 months. 

Preserved lemons  

Prominently used in Middle Eastern and North African cooking, you’ll notice recipes such as stews and grain-based dishes call for preserved lemon. You can blitz preserved lemon to a fine sauce that can be stirred in during cooking for a salty and acidic taste. You can also add chunks to a roasting tray or simmering pot to gently permeate through food while cooking. A reminder to cut back on seasoning dishes, as the salt-brined lemons act as seasoning. 

Make it yourself: Place 10 lemons in water for two days, changing water 4 times during this time. Drain and scrub lemon skins clean. Cut 4 slits into each lemon, creating quarters that remain attached at the bottom of the fruit. Fill spaces between quarters with 1½ cups coarse salt, place in preserving jars and fill each jar with boiling water to cover. Add 8 bruised cardamom pods and/or 2 bay leaves to each jar. Top with a drizzle of olive oil. Cool before closing and store for 30 days before using. Patience is key. Make a big batch in winter when citrus is plentiful and cheaper – it keeps for at least three months.

Nine-spice mix  

This spice mix was made popular in the western world by Yotam Ottolenghi, who widely uses the blend in his popular cookbooks. In the last two decades, it has increased in popularity. Born from the Palestinian and Israeli regions, the mix adds warmth and depth to a wide range of meaty and vegetarian dishes. 

Nigella seeds  

These seeds are part of the dill and caraway family. Like poppy seeds, they can be used scattered on top of bread and pair well with lemon and thyme flavours. Can’t find them? Opt for cumin seeds instead.

Fenugreek  

This is mostly consumed in SA as part of curry ‘spice blends and not seen frequently on shelves as a whole spice. The yellow-brown seed has a nutty and slightly sweet flavour, which pairs well with beef, chicken and vegetables. 

Sumac spice 

Tangy, earthy and a distinct pepperiness are the prominent flavours found in this purple-red spice. Sumac berries grow in little clusters on a shrub with long, bright green leaves. These are dried and ground. It can be added at the beginning of cooking (as part of a dry rub on meat or sprinkled on veg that will be roasted), which leaves a lemony tang but softens the peppery taste. Or, it can be added as a sprinkle over meats, veg or dips as a finishing touch that delivers a tart, earthy flavour. If you can’t find it, lemon zest and a bit of ground cumin is second best.  

Shop: Available from Nomu foods or Atlas Trading Company’s online shop. 

Aleppo pepper  

While mildly spicy Aleppo peppers are an everyday ingredient in the Middle East with recipes calling for the dried flakes, it is not commonly found in SA. It can be substituted with hot (not sweet) smoked paprika powder or a touch of harissa paste. Harissa, now popular on South African shelves, is a chilli paste originating from Tunisia (which admittedly is part of the Med), that matches the heat level of Aleppo peppers. 

Flower waters  

Rose and orange blossom water frequent pantry shelves and recipe books of-Middle Eastern authors. Petals of Seville orange blossoms and damask rose blossoms are – distilled in ‘water to create a perfume-like water. The best products – which author Christine Sahadi Whelan says come from Lebanon –will list petals as ingredients. Remember two things: Adding too much flower water will leave an unappetising soapy, perfume-like taste. Orange extract and orange water are not the same and should not be substituted for flavour in the same amounts. 

Shop: Online at Lebanese bakery 

Words by: Liezl Vermeulen

Photography by: Fresh Living magazine
Text courtesy of MyKitchen magazine 

Also read:

The post Middle Eastern pantry guide appeared first on MyKitchen.

Take a trip to the Middle East with only one bite of these sticky, sweet filled pancakes.

Rose and orange custard pancakes

Makes 16 

Ingredients

1 tsp (5ml) instant dry yeast
1 tsp (5ml) sugar
1½ cups (375ml) lukewarm milk
1 cup (150g) flour 
½ cup (168g) semolina flour
¼ cup (60ml) water  

For the filling 

1 cup (250ml) cream
1 cup (250ml) milk
¼  cup (60ml) condensed milk 
⅓ cup (40g) cornflour
½  cup (125ml) water
2 tsp (10ml) rose water
2 tsp (10ml) orange blossom water  

For the syrup  

1 cup (200g) sugar
½  cup (125ml) water
1 Tbsp (15ml) lemon juice
1 tsp (5ml) rose water
1 tsp (5ml) orange blossom water
1 lemon, zested
6-8 small dried rose petals, crushed, to decorate
¼ cup (60ml) pistachio nuts, finely chopped, to decorate  

Method

1. For the pancakes, combine the yeast, sugar and milk in a bowl, then set aside until frothy. 
2. Place the flours into a mixing bowl, add the yeast mixture and mix to combine.
3. Allow the mixture to rest in a warm area for about 20 minutes to 1 hour. 
4. Heat a non-stick pan on a medium heat and spray with non-stick spray. 
5. Pour about 1/4 cup of the pancake mixture into the pan and allow to cook only one side. Once the top part has formed bubbles and is no longer raw, the pancake is ready. Fold together the two edges then pinch together to form a cone shape. 
6. For the filling, place the cream, milk and condensed milk in a medium-sized pot over medium heat.
7. Mix together the cornflour and water to form a slurry. 
8. Once the cream mixture is steaming, add the cornflour slurry and allow it to cook until boiled and thickened, about 10-12 minutes. Stir regularly to prevent the mixture from burning. 
9. Once thickened, turn off the heat and add the rose and orange blossom water.
10. To finish, place the sugar, water and lemon juice in a small pot over a high heat. Boil for about 5 minutes. Turn off the heat then add the rose and orange blossom water. Set aside to cool slightly. 
11. Fill pancakes with the filling and drizzle with the syrup. Sprinkle the front part, alternating with various toppings such as lemon zest, dried rose petals and pistachio nuts. 

Cook’s tip: When using cornflour as a thickening agent, the mixture must boil for the cornflour to cook completely. Otherwise your filling will have a grainy mouthfeel.   

By: Lichelle May
Photography by: Zhann Solomons
Text courtesy of MyKitchen magazine

Also read: Rooibos and vanilla custard slices

The post Rose and orange custard pancakes  appeared first on MyKitchen.

This crunchy, golden dessert is a celebration of Middle Eastern flavours. We used SELATI Sugar to create this delightful delicacy that will leave you craving more with every bite! 

Orange blossom, white sesame & pistachio kunafa

Serves 8  

Ingredients 

2 cups (400g) SELATI White Sugar
1 cup (250ml) water
2 tsp (10ml) lemon juice
1 Tbsp (15ml) orange blossom water
300g fresh mozzarella, grated
⅓ cup (80ml) double-thick cream
350g Kataifi pastry, defrosted
½ cup (125ml) melted butter
2 Tbsp (30ml) finely chopped pistachios or almonds, to garnish
1 Tbsp (15ml) white sesame seeds
Pinch ground cardamom
4-5 dried baby roses, leaves picked (optional)  

Method 

1. For the syrup, place sugar, water and lemon juice in a small pot and bring to a boil. Once boiling, lower heat and simmer for 5 minutes. 
2. Add orange blossom water, remove from heat and set aside. 
3. Preheat oven to 180°C. 
4. Spray a 30cm oven-proof dish with non-stick spray. 
5. Mix the cheese with the thick cream. 
6. Neatly lay the pastry flat on your work surface. Don’t let the pastry become tangled or too messy. 
7. Cut the pastry into 15cm long strips and arrange the strings to make a 10-12cm flat ‘bed’. 
8. On the one end of the pastry, place 2-3 Tbsp of the cheese mixture along the width of the pastry. Roll the pastry to encase the cheese mixture, then place each roll into the baking dish. 
9. Pour melted butter over the kunafa rolls and bake for about 30-40 minutes or until golden brown. 
10. Once cooked, pour syrup over the kunafa rolls with a mix of nuts, sesame seeds, cardamom and dried roses.

Recipe & styling: Lichelle May

Photography: Zhann Solomons 

Also read: Ginger & date pudding with Selati Sugar

The post Orange blossom, white sesame & pistachio kunafa with Selati Sugar appeared first on MyKitchen.

There are so many facets to Lebanese cuisine, so we sat down with chef Clara Bubenzer from The Lebanese Bakery for a basic introduction to the must-tries and must-tastes to get acquainted with it.  

The ingredients  

For Chef Clara, Lebanese cuisine rests on fresh ingredients of quality. It has an honest style, meaning there is minimal cooking, so ingredients have to be able to stand tall with minimal intervention, she explains. Besides that, these are some pantry staples she recommends:  

• Olive oil: I personally prefer a strong, grassy olive oil that announces itself. It’s something you shouldn’t skimp on. 
• Spices: Rather buy less of a spice more often. They are essential. Spices lose their punchiness over time, so rather chuck them since they’re cheap. 
• Garlic 
• Sumac: This spice has a tart, citrusy flavour and is made of the ground red berries of the sumac plant. 
• Pomegranate molasses: This is a key flavour that’s hard to replicate, so get a small bottle to start off with.
• Za’atar: A spice mix of dried oregano, thyme, sumac and toasted sesame seeds. 

Making a mezze spread 

A good spread should have a variety of dips, some meat options and definitely breads to scoop it all up. Serve in small bowls and plates to pass around- its really suited to any occasion. This is Clara’s ideal spread:  

• Hummus: It’s delicious as is but is also a blank canvas that can be coloured in with tasty things such as chilli oil, roasted chickpeas or roasted veg on top.  
• Tzatziki: This is familiar and a crowd-pleaser. 
• Good olives: I prefer them not to be pitted. Maybe I’m old-school, but they feel overprocessed otherwise. Serve them along with tomatoes and sliced cucumber. 
• Falafel: A deep-fried ball of ground chickpeas, herbs and spices. 
• Kofta: Meatballs with herbs, spices and garlic. 
• Steak: Sliced thinly, drizzled with zhoug (a fresh sauce of parsley, coriander, green chilli and spices) or topped with roasted peppers and a drizzle of olive oil. 
• Dolma: These are vine leaves stuffed with aromatic rice, tomatoes, herbs and pomegranate molasses. 
• Fried halloumi: A salty, squeaky cheese. 

Lebanese breads  

The Lebanese Bakery makes four types of bread: 

• Pita: soft, pillowy bread ideal for stuffing. 
• Ka’ak: an oval-shaped bread with a hole through one end.
• Saj: a flatbread used to make wraps or shawarma. 
• Pide: a fermented bun scattered with black sesame seeds. 

Sweet treats  

These are Clara’s must-trys:  

• Baklava, of course!: There are so many more varieties than you can imagine. Try them all to find the flavour profile you love. Clara’s choice is rose water, lemon sugar syrup and orange blossom water. 
• Ma’amoul: Like a melting moment but stuffed with dates or walnuts. Made with a beautiful special cookie shaper.
• Mahalabia: A milk pudding flavoured with rose water and cardamom (a bit like a vegetarian panna cotta). 

Delicious drinks  

Special drinks offering unique flavours:  

• Hibiscus tea: Not made from the flower you’re likely thinking of! It’s made from the calyxes (the leaves protecting the petals when it is still a bud) belonging to another type of hibiscus: the roselle. These are dried and steeped in water to make the tea. 
• Turkish coffee: The incredibly fine coffee powder also contains cardamom. It is made in a rakwa (a special stainless-steel pot), which is slowly heated as it sits in warmed sand. The grounds sink to the bottom and is ready to be served once boiling. It is served in special cups and sipped. 
• Laban: A drink often used to break the fast-during Ramadaan, it’s a Lebanese favourite made by blending yoghurt, mint leaves, ice and a pinch of salt. 

The secret to tender falafel  

Clara can’t put her finger on why their falafel is foolproof. They are just never dry. She walks us through their process:  

1. Soak the chickpeas overnight in water and bicarbonate of soda to soften the chickpea skin.  
2. Put them through a mincer with the garlic, onion and spices.  
3. The salt draws out a lot of liquid from the onions, so the mixture needs to be wrung out.  
4. Add a bit of bicarb and cornflour.  
5. Form them into balls and deep-fry in oil that’s reached 180°C. 

By: Christi Nortier
Photography by: Clare Gunn, Her Heiness, Getty images
Text courtesy of MyKitchen magazine 

The post How the Lebanese Bakery builds a mezze spread appeared first on MyKitchen.