Rosh Hashanah Honey Cake – Happy Jewish New Year!!!

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Rosh Hashanah Honey Cake - Happy Jewish New Year!!!
Recipe type: Cake
Cuisine: Jewish
Happy New Year to all our Jewish viewers, and to celebrate, today I am baking a traditional Rosh Hashanah honey cake. The unique texture and flavor of this delicious treat will have everyone lining up for more.
For the Cake
  • 2.5 Cups All-purpose flour
  • 1.25 Tsp Salt
  • 1 Tsp Baking powder
  • 0.5 Tsp Baking soda
  • 0.5 Cup Water
  • 4 Large eggs
  • 90ml Unsweetened apple sauce
  • 0.25 Cup Vegetable oil
  • 0.25 Cup Orange juice
  • 1 Tsp Vanilla extract
  • 430ml Honey
For the Icing
  • 1 Cup Icing sugar
  • 4.5 Tsp Water
  • 1 Tsp Vanilla extract
  1. To start, measure 2 and a half cups all-purpose flour into a large mixing bowl.
  2. To this, add 1 and a quarter teaspoons salt, 1 teaspoon baking powder and a half teaspoon baking soda. Mix this until combined and put it aside.
  3. Add a half cup of water to another jug.
  4. Whisk 4 large eggs and pour these into the water.
  5. Add a heaped quarter cup measure of unsweetened apple sauce and mix this in.
  6. Pour in a quarter cup of vegetable oil and a quarter cup of fresh orange juice.
  7. Measure a teaspoon of vanilla extract and add this.
  8. Finally pour in 430ml or 1 and 3 quarter cups of honey.
  9. Mix this thoroughly until all of the honey has mixed into the other liquid.
  10. Pour the honey mixture into the flour. Use a paddle initially to cut the flour into the mixture, then move to a large whisk.
  11. Mix this until reasonably smooth.
  12. Traditionally honey cake is baked in a 12 cup Bundt pan, but today I am going to use two 8 inch cake tins.
  13. Whichever way you choose to go, the tins need to be prepared. Butter the pans liberally.
  14. Scatter flour across the buttered surfaces and tip out any excess flour.
  15. Pour equal amounts of the batter into each of the pans.
  16. Bake the honey cake in a preheated oven at 325f or 162c for 45 to 60 minutes, and a skewer comes out clean when pressed into the center of the cake.
  17. Remove the cake from the oven and place the tins on a rack. Allow the cake to cool in the tins for 30 minutes.
  18. After this time, run a thin blade around the edge of each tin and turn them out onto the rack.
  19. Allow these to continue cooling for a further 2 hours.
  20. Once totally cooled, these can be wrapped and stored at room temperature for a few days.
  21. When you're ready to finish them off, combine a cup of icing sugar with 4 and a half teaspoons of water and a teaspoon of vanilla extract.
  22. Mix this until smooth, then drizzle it over the cakes.
  23. Allow the icing to set for 30 minutes before cutting and serving.
  24. Thanks for joining us today, please subscribe, like and share, and we'll see you again tomorrow.


Charmoula Crusted Roast Chicken – Moroccan Chicken Roast

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Charmoula Crusted Roast Chicken - Moroccan Chicken Roast
Recipe type: Chicken / Poultry
Cuisine: Moroccan
Moroccan charmoula is a lemony flavored sauce of herbs and spices used to marinate fish. In today's episode, we're making a dry rub version of this and baking a delicious charmoula crusted roast chicken.
  • 1.6kg Chicken
  • 2 Tbs Ground cumin
  • 1 Tbs Ground coriander
  • 2 Tsp Dried chilli flakes
  • 1.5 Tsp Paprika
  • 1 Tsp Ground cinnamon
  • 1 Tsp Allspice / pimento berries
  • 0.75 Tsp Ground ginger
  • 0.5 Tsp Cayenne pepper
  • 0.5 Tsp Turmeric
  • 50ml Melted butter
  1. Starting with the spice blend, measure 2 tablespoons ground cumin, 1 tablespoon ground coriander, 1 and a half teaspoons paprika, 1 teaspoon cinnamon, ¾ teaspoons ground ginger, a half teaspoon cayenne pepper and a half teaspoon turmeric.
  2. Finally you need a teaspoon of allspice or pimento berries and 2 teaspoons crushed chilli flakes.
  3. Drop the chilli flakes and allspice into your grinder along with all of the other spice powders. The grinder needs back pressure to grind small quantities, and the additional spice powders provide this.
  4. Grind the mixture until fine then transfer it to a sprinkle bottle.
  5. To prepare the chicken, remove any excess fat and skin from the butt and neck of the chicken.
  6. Use a sharp knife to slice through the skin ll the way down the breast.
  7. Use your kitchen shears to cut through the breast bone and open up the chicken.
  8. Flip the chicken over and use the palm of your hand to dislocate each thigh at the hip, with two sharp down thrusts.
  9. Transfer the spatchcocked chicken to a large roasting pan and sprinkle the spice blend liberally over the skin of the chicken.
  10. Make sure to get it under the wings as well.
  11. I have used about half of the spice blend to get a good solid coating.
  12. Add the roasting vegetables of your choice to the pan.
  13. Season everything with salt and cracked black pepper to taste.
  14. Roast the chicken in a preheated oven at 180c for 45 minutes.
  15. At this point, remove the pan from the oven. Brush the crust of charmoula spice with 50ml of melted butter and return the pan to the oven for a further 45 minutes.
  16. Remove the pan from the oven and allow the chicken to rest for 5 minutes before jointing and serving.
  17. Brush the spicy skin with pan juices to achieve the glossy appearance.


How to Make Moroccan Preserved Lemons – Middle Eastern Cuisine, Moroccan Preserved Lemons

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How to Make Moroccan Preserved Lemons - Middle Eastern Cuisine, Moroccan Preserved Lemons
Recipe type: Preserves
Cuisine: Moroccan
Preserved lemons are widely used in Middle Eastern cuisine to add a unique flavor and tang to curries and tagines. The process of making your own preserved lemon is quick and easy, however you will have to wait for a month to pickle before using them. This is how to do it....
  • 850g Lemons
  • 55g / 60ml Coarse Kosher salt / Himalayan rock salt
  • 250ml Lemon juice
  • 250ml Lime juice
  • Extra water to top up
  1. To start, you will need 250ml of lemon juice and 250ml of lime juice, 55g or quarter cup of coarse kosher salt, or Himalayan rock salt, and 850g of lemons.
  2. Cut down through each lemon twice, leaving just about 5mm uncut at the base.
  3. Open a lemon up and drop a proportionate amount of salt into the lemon. In other words, if you have 6 lemons, drop one sixth of the coarse salt into the lemon.
  4. Continue until all of the lemons are filled.
  5. Transfer the lemons to a sterilized 1.5 liter preserve jar. Pack them tightly.
  6. Pour in the lemon and lime juices and top the jar up with filtered water until the lemons are covered.
  7. Close the lid, and you're finished. Place the jar in a cool dark cupboard for a full month before using.
  8. Stay tuned, as in a month when these are ready to use, we will be doing a couple of Moroccan curries and tagines using these preserved lemons.


Spicy Moroccan Chicken Kebabs – Moroccan Chicken Kebabs with Ras al Hanout & Lemon

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Spicy Moroccan Chicken Kebabs - Moroccan Chicken Kebabs with Ras al Hanout & Lemon
Recipe type: Chicken
Cuisine: Moroccan
Prep time: 
Cook time: 
Total time: 
Serves: 3-6
This episode is the third in our short series on using the trademark Moroccan spice blend Ras al Hanout. These spicy chicken kebabs are succulent and tender and simply explode with flavor.
  • 9 Chicken thighs
  • Zest of a large lemon
  • 50g Butter for frying
For the Ras al Hanout Spice Blend (Grind everything until fine in your spice grinder)
  • 7.5ml Ground cumin
  • 7.5ml Ground ginger
  • 7.5ml Turmeric
  • 7.5ml Salt
  • 6.25ml Ground cinnamon
  • 10ml Whole black peppercorns
  • 5ml Ground white pepper
  • 3.75ml Ground coriander seed
  • 7.5ml Chilli powder
  • 7.5ml Whole allspice berries
  • 3.75ml Ground nutmeg
  • 2.5ml Ground cloves
  1. To start you need to debone 9 chicken thighs. We have done this before, but here's a quick recap.
  2. Using a short sharp blade lift skin along the spine bone of the thigh.
  3. Cut underneath the oyster to free it from the bone.
  4. Continue to peel the skin back to reveal the hip joint.
  5. Using your chicken shears to cut through the hip joint.
  6. Flip the thigh over and cut away the connecting tissue to free the spine from the thigh.
  7. Slice through the flesh along the thigh bone.
  8. Grab the joint and use the edge of the blade to scrape the flesh down the bone.
  9. Cut around the lower joint to free the bone.
  10. Continue with the remaining thighs.
  11. Place the thighs in a large roasting pan skin side down.
  12. Sprinkle the ras al hanout liberally over the chicken. Don't be shy with the spice, it has to be well spiced.
  13. Turn the thighs over and give the skin a good coating of spice as well.
  14. Turn the thighs again and spice any spots you may have missed.
  15. Sprinkle the grated lemon zest over the thighs and transfer the tray to your refrigerator to marinate for at least 2 hours.
  16. After marinating, remove the chicken from the refrigerator and cut the thighs into bite-sized cubes.
  17. Pick up any lemon zest from the marinating pan and return it to the cubed chicken.
  18. Thread the chicken cubes onto 8 inch or 20cm skewers. You will need 6 skewers for this quantity of chicken.
  19. Heat a pan over medium high heat and add 50g of butter.
  20. When the butter is bubbling add the kebabs to the pan.
  21. Grill the kebabs for 4 minutes per side, remembering that they have 4 sides.
  22. The chicken will be beautifully charred and crispy with an aroma from heaven.
  23. Remove the kebabs from the pan and serve immediately with the accompaniments of your choice.


Moroccan Style Potato Salad using Ras al Hanout – Creamy Middle Eastern Potato Salad

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Moroccan Style Potato Salad using Ras al Hanout - Creamy Middle Eastern Potato Salad
Recipe type: Potatoes
Cuisine: Moroccan
A couple of episodes back I featured Moroccan chicken tagine using the signature Moroccan spice blend Ras al Hanout. Today we're using the same spice blend to make an amazing Moroccan flavored potato salad.
For the Ras al Hanout Spice Blend (Grind everything until fine in your spice grinder)
  • 7.5ml Ground cumin
  • 7.5ml Ground ginger
  • 7.5ml Turmeric
  • 7.5ml Salt
  • 6.25ml Ground cinnamon
  • 10ml Whole black peppercorns
  • 5ml Ground white pepper
  • 3.75ml Ground coriander seed
  • 7.5ml Chilli powder
  • 7.5ml Whole allspice berries
  • 3.75ml Ground nutmeg
  • 2.5ml Ground cloves
For the Recipe
  • 6 Medium potatoes (about 1kg)
  • Handful of garlic chives
  • 150g Caramel condensed milk
  • 150g Tangy mayonnaise
  • 150g Cultured sour cream
  • 1 Medium onion
  • Parsley to garnish
  • 45ml of the Ras al Hanout spice blend
  • 5ml Dried chilli flakes
  • Zest of 1 large lemon
  • 30ml Butter
  1. Peel the potatoes and cut them into bite-size cubes.
  2. Place these in a medium size pot and pour in enough boiling kettle water to cover.
  3. Place the pot over high heat and cook the potatoes until tender. You can check the tenderness with a skewer.
  4. Drain the potatoes and put them aside.
  5. Dice the onion and chop the chives.
  6. Use your scale to weigh out the caramel condensed milk, mayonnaise and sour cream.
  7. Measure out the Ras al Hanout, dried chilli flakes and butter.
  8. Use the fine grated to grate the zest of one large lemon.
  9. Heat a pan over medium heat and add the butter.
  10. Once the butter is bubbling add the Ras al Hanout and chilli flakes. Stirfry this until very fragrant.... about 30 seconds.
  11. Add the lemon zest and stir this in.
  12. Pour in the caramel, mayonnaise and sour cream and stir this around until everything is well combined. This will take a minute or 2.
  13. Add the onions and chives and stir these in.
  14. Season the sauce with salt and cracked black pepper to taste.
  15. Pour the sauce into the potatoes and stir it in until everything is well coated.
  16. Cover and refrigerate until well chilled before serving.
  17. Serve garnished with a generous dose of fresh parsley and enjoy.


How to Make Authentic Falafel – Crispy Fried Garbanzo Bean/Chickpea Fritter Recipe!!!

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How to Make Authentic Falafel - Crispy Fried Garbanzo Bean/Chickpea Fritter Recipe!!!
Recipe type: Vegan / Vegetarian
Cuisine: Middle Eastern / Mediterranean
In our previous 2 episodes we covered tahini paste and hummus. Today we're making falafel with tahini sauce and hummus.
  • 450g Dry chickpeas / garbanzo beans
  • 1 Onion, chopped
  • 60ml Parsley
  • 5 Cloves garlic, chopped
  • 25ml All-purpose flour
  • 7.5ml Salt
  • 10ml Ground cumin
  • 5ml Ground coriander
  • 2.5ml Fine black pepper
  • 2.5ml Cayenne pepper
  • 1.25ml Ground cardamom
  • Oil for frying
  • Tahini paste and olive oil to thin
  • Hummus
  1. Place the chickpeas in a large bowl and cover with twice the depth of water. You cannot use canned chickpeas, the recipe will fail. This recipe can be challenging and as a result, I have included a troubleshooting addendum below. Be sure to read this before starting.
  2. Cover the bowl with cling-wrap and allow this to stand overnight.
  3. The following day, drain the chickpeas and rinse them thoroughly.
  4. Transfer the chickpeas to your food processor along with the chopped onion, parsley, garlic, flour, salt, ground cumin, ground coriander, pepper, cayenne and cardamom.
  5. Process the mixture until it resembles couscous. Place it in a bowl, cover with cling-wrap and refrigerate for 2 hours.
  6. To form the falafel, use a 30ml measuring scoop. Compress the mixture into the scoop and shake the molded shape out into your hand. Gently shape it into a ball and transfer this to a platter.
  7. To make sesame coated falafel, roll the formed ball in sesame seeds scattered across a platter.
  8. Continue until all of the balls are formed.
  9. Half fill a large pan with oil and heat this over medium heat to 160c or 320f.
  10. Carefully drop the falafel into the oil and fry for 2 to 3 minutes per side until crispy and golden.
  11. Remove the falafel from the oil and drain and drain on kitchen paper.
  12. Serve the falafel on a bed of hummus. Thin the sesame paste with extra olive oil and pour this over the falafel. Garnish the plate with fresh coriander and serve immediately.
  1. If the balls will not hold together:
  2. ) Your chickpeas are too old
  3. ) The mixture has not been processed fine enough
To fix this
  1. ) Return the mixture to your processor and process until it resemble couscous
  2. ) If it still does not hold together, add 2-3 tablespoons of flour and 1-2 eggs and mix this into the mixture thoroughly



How to Make Authentic Hummus – Middle Eastern Chickpea Dip – Homemade Hummus Recipe!!!

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How to Make Authentic Hummus - Middle Eastern Chickpea Dip - Homemade Hummus Recipe!!!
Recipe type: Dipping Sauce
Cuisine: Middle Eastern
In our previous episode we made authentic tahini paste. Today we're going to use this to make authentic hummus.
  • 400g Can of chickpeas, drained and rinsed
  • 30ml Tahini paste
  • 1 Clove garlic
  • 2.5ml Salt
  • 45ml Olive oil
  • 25ml Lemon juice
  • Chopped coriander leaf and lemon zest to garnish
  1. Thoroughly rinse the canned chickpeas and measure out the tahini paste, salt, extra virgin olive oil and lemon juice. Peal and roughly chop 1 clove of garlic.
  2. Place all of these ingredients into a tall jug and process until smooth using your stick blender. You can also do this in your food processor. If you're using stick blender lift the head of the blender to clear the blades after each pulse to avoid damaging the unit.
  3. Once you're happy with the texture, transfer the thick paste to a bowl. Drizzle this with a little extra olive oil and mix this in. Continue adding oil until you achieve your desired consistency.
  4. Serve dressed with a little chopped coriander, fresh lemon zest and a drizzle of olive oil.
  5. Stay tuned for our next episode where we're making authentic falafel, accompanied with sesame sauce and hummus.


How to Make Authentic Tahini Paste – Homemade Tahini, Quick & Easy!!!

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How to Make Authentic Tahini Paste - Homemade Tahini, Quick & Easy!!!
Recipe type: Sauce
Cuisine: Middle Eastern / Mediterranean
Tahini paste originates in the Middle East and has gained wide popularity in almost every country of the world. It is one of the main ingredients in hummus, and can be thinned further to make a pourable sauce.
  • 125ml Hulled sesame seeds
  • 30ml Extra virgin olive oil
  1. Measure the hulled sesame seeds and the extra virgin olive oil. I am going to process this with a stick blender which is ideal for small quantities, however you can do this in a small food processor, or of you have a large processor, double or triple the recipe to do this.
  2. Place the sesame in a pan over medium heat. Stir the seeds continuously to avoid burning. The toasting process will take 5 to 6 minutes. About halfway through, you will notice the seeds starting to clump together as a result of the oil being released.
  3. Towards the end, the seeds will be very fragrant and will have darkened to a golden color.
  4. Place the sesame in a tall jug and pour in 2 thirds of the oil. Process this with your blender until smooth.
  5. You will notice here that the paste is still a little thick, so Add the remaining oil. Process again to combine this.
  6. Pour the paste into a bowl for immediate use, or store it in an air-tight container in your refrigerator for a few months.
  7. Stay tuned for our next episode where we're using this sesame paste to make hummus.


Spicy Roasted Chickpea Nuts. Crunchy, Tasty Treats for Anytime of the Day!!!

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Spicy Roasted Chickpea Nuts. Crunchy, Tasty Treats for Anytime of the Day!!!
Recipe type: Snack / Health Food
Cuisine: Middle Eastern / Mediterranean
Prep time: 
Cook time: 
Total time: 
Serves: 2-4
Spicy roasted chickpea nuts are really easy to make and make a great snack for everyday as well as at the big game.
  • 450g Drained can of chickpeas (15oz)
  • 15ml Olive oil
  • 10ml Ground cumin
  • 5ml Dried marjoram
  • 1.25ml Ground allspice
  • 1.25ml Salt
  1. Measure out the ground cumin, dried marjoram, ground allspice and salt. We need to reduce the salt and dried marjoram to a powder of the same consistency as the allspice and cumin.
  2. To do this place everything in your spice mill and pulse it 4 or 5 times. We put everything in the mill as spice mills work much more efficiently with larger quantities, even although the allspice and cumin are already powdered.
  3. Open the can of chickpeas, rinse them and drain them. Pour them out onto a clean dish towel and pat them dry.
  4. Transfer the chickpeas to a jug or bowl and pour in the oil. Stir this well until everything is coated with oil.
  5. Pour the spice blend in bit by bit, mixing every time to make sure everything gets an even dose.
  6. Pour the coated chickpeas out into a medium size roasting tin and spread them out evenly across the pan.
  7. Roast the chickpeas on the second highest shelf in your oven at 230c or 450f for 30 minutes. Remove the pan from the oven every 10 minutes and stir the chickpeas around to ensure even roasting.
  8. Remove the pan from the oven and allow the spicy roasted chickpea nuts to cool for 15 minutes before serving.


How to Make Lavash. Crispy Middle Eastern Flat-Bread. Homemade Lavash Recipe.

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How to Make Lavash. Crispy Middle Eastern Flat-Bread. Homemade Lavash Recipe.
Recipe type: Flat Bread / Crackers
Cuisine: Middle Eastern
Prep time: 
Cook time: 
Total time: 
Lavash is a middle eastern flat bread that has become quite popular in the west on snack platters served with a variety of dips.
  • 1 Tsp Dried yeast
  • 1 Tsp Honey
  • 125ml Warm water
  • 185g All-purpose flour
  • 2 Tsp Salt
  • ¼ Tsp Ground hot paprika
  • ¼ Tsp Cayenne pepper
  • 1 Egg white, lightly beaten
  • 2 Tbs seeds (poppy, sesame, caraway)
  1. Combine the yeast, warm water and honey in a jug. Allow this to stand for 15 minutes until frothy.
  2. While the yeast matures, combine the flour, salt, ground hot paprika and cayenne pepper in a mixing bowl.
  3. Add the frothy yeast to the bowl. Using a wooden paddle stir this into the dry ingredients until a dough comes together.
  4. Turn the dough out onto a lightly floured work surface and knead it for 2 minutes until smooth. Wrap the dough in cling wrap and place it in your refrigerator for 45 minutes to firm up.
  5. Remove the dough from the refrigerator and divide it in half. Flatten one half and flour the outside if it is sticky. Pass it through your pasta roller on the widest setting. Fold it in half and pass it through again. Repeat this until the dough is silky smooth. Rub a little flour into the surface every time it becomes sticky.
  6. Reduce the thickness of the rollers by one step, pass the dough through, then another step and so on, until you reach number 5 on the machine.
  7. Dust both sides of the pastry with flour and put this aside while you roll out the second strip of pastry.
  8. Cut the pastry into triangles across the width of the pastry.
  9. Transfer the triangles to a lightly greased baking sheet and brush them with the egg white. Sprinkle the seeds of your choice onto the lavash.
  10. Using a fork prick holes into the pastry triangles. The closer you make the holes, the crispier and flatter the breads will be. If you make the holes further apart, the lavash will be lighter and airier, with bigger rising bubbles. The choice is yours.
  11. Bake the lavash in a preheated oven at 180c or 350f for 10 minutes until crisp and golden.
  12. Remove from the oven and serve hot or cold with the dipping sauces of your choice. In our serving we have uses our creamy lambs liver pate.


Chicken & Bacon Kefta Kebabs. Delicious Kefta / Kofta Kebabs using Chicken and Pork.

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Chicken & Bacon Kefta Kebabs. Delicious Kefta / Kofta Kebabs using Chicken and Pork.
Recipe type: Chicken / Poultry / Pork
Cuisine: Moroccan
Prep time: 
Cook time: 
Total time: 
Serves: 5-10
Traditionally kefta / kofta kebabs are made with lamb. This recipe gives a slightly different spin using chicken, bacon and pork sausage meat. The pork sausage meat along with a little tapioca or cornflour binds the mixture into delicious kefta kebabs.
  • 500g Chicken breast meat
  • 150g Pork sausage meat
  • 200g Streaky bacon
  • 2 Tsp Salt
  • 2 Tbs Tapioca or cornflour
  1. Chop the bacon into thin slices across the grain, then do the same with the chicken. Squeeze the meat from the pork sausages.
  2. Place this all in your food processor along with 2 tsp salt and 2 tbs of tapioca or cornflour.
  3. Process this until quite fine.
  4. Wet your hand and grab a large handful of the mixture, then proceed to mold it onto a 15cm or 6 inch skewer. Continue this process until all of the kefta kebabs are formed.
  5. To make the sesame kefta, roll them in the tapioca or cornflour.
  6. Roll them in the egg, making sure to wet all of the flour, then roll them in the sesame seed to get a good solid coating.
  7. Transfer these to a platter and allow the sesame coating to set for 20 minutes.
  8. Fill your pan with oil to a depth of 25mm or 1 inch and heat this to 170c or 325f.
  9. Carefully lower the plain kefta into the oil, and fry these for 3 minutes per side. Remove these from the pan and drain them on kitchen paper.
  10. Carefully add the sesame coated kefta to the pan and fry these for 3 minutes per side as well. Remove these and drain on kitchen paper.
  11. Transfer the kefta kebabs to platters and serve immediately with the accompaniments of your choice.


Moroccan Chicken Sundowners

Moroccan Chicken Sundowners. Moroccan chicken wings on skewers. Barbecue Moroccan chicken wings.

Moroccan Chicken Sundowners
Recipe type: Chicken / Poultry
Prep time: 
Cook time: 
Total time: 
Moroccan chicken sundowners are skewered wings, hot marinated with spicy flavored butter, then barbecued to perfection. The very strong flavor comes from the way the chicken is marinated. Check it out here!
  • 12 Chicken wings
  • 50g Butter
  • 10ml / 2 Tsp Garlic powder
  • 5ml / 1 Tsp Cayenne pepper
  • 10ml / 2 Tsp Salt
  • 10ml / 2 Tsp Ground cumin
  • 5ml / 1 Tsp Lemon Pepper
  • 75ml Lemon juice
  1. Remove and discard the wing tips.
  2. Holding the wing with the inside of the wing facing upwards, press a skewer through the first section of the wing. Straighten the wing, press the skewer past the inside of the wing joint, then up through the second part of the wing.
  3. Place the wings in a single layer in a roasting pan.
  4. Heat a small pan over medium high heat and add the butter.
  5. When the butter is bubbling, add the spices and stir briefly before adding the lemon juice.
  6. Bring the pan back to a boil, boil for 30 seconds, then pour the boiling butter over the chicken wings.
  7. Use a brush to pick up the over-run butter and paint any parts of the wings you may have missed.
To Barbecue
  1. Over medium heat, grill the wings for 24 minutes, turning every 6 minutes.
  2. Place the roasting pan close to the heat in order to re-melt the left-over butter marinate. Use this to baste the wings during the cooking process.
  3. Remove the wings from the barbecue, arrange on platters and serve.


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