Sweet & Savoury Bread – Ka’ik

Sweet & Savoury Bread – Ka’ik

If there’s one thing that my mother always has on hand when we go to visit, it would have to be these sweet breads. When I first started making these my daughter immediately said, ‘these remind me of Tata (Grandma).’ They love them and I love them, especially when they’re soft and fresh. In Arabic these breads are known as ka’ik كعك or baa’at (as they’re sometimes called in the part of Lebanon where my parents originate from). The word ka’ik literally translates to cake, which is why in different parts of Lebanon you will find different types of things that people call ka’ik. Now let me point out, they aren’t traditionally made as bread rolls. They are made as round flat breads (as in the image above, probably thinner), usually with a pattern pressed into it using a wooden mould. In my recipe video you will see me make it the traditional way using my sister Nadia’s recipe, but the rolls are my own little twist because…well, just because zataar adds oomph to everything! I hope you really enjoy these as much as we do. They are just perfect warm with a cup of tea and some labneh on the side! Print Sweet & Savoury Bread Yield: Makes 14 Ingredients 4 cups plain flour 1 cup warm milk 1/2 cup warm water 7g of dry yeast (one sachet) 1/2 cup sugar 1 teaspoon daka spices* 2 tablespoon zataar 1 200g tub of cherry bocconcini balls Olive oil Sesame seeds for top (optional) Instructions In a bowl, combine the warm water and yeast and set aside until it activates and becomes frothy. In a...
Zataar Chicken

Zataar Chicken

Here’s a super easy and healthy marinade for your baked chicken breast fillets. I’ve been using a zataar & olive oil paste to baste my chicken for a while now and love it. It has a unique aromatic and tangy taste that pairs well with it. This can also be used with other chicken pieces or even a whole chicken too. But the breast piece has always been my favourite and one that I cook with most often. Print Zataar Chicken Yield: 5 - 6 serves Ingredients 3 - 4 breast fillet pieces (approx. 1kg) 1 tablesppon zataar 1 tablespoon olive oil 2 cloves of garlic, crushed Juice & zest of 1/2 lemon Instructions Preheat oven to 180ºC Combine all ingredients in a bowl to create a paste Prepare and clean breast fillets and place in an oven tray Bake in oven for 35 minutes or until chicken pieces are cooked right through. Baste pieces a couples of times through out to keep pieces moist Notes Serve with a salad or roast vegetables 4.14 http://thelebaneseplate.com/zataar-chicken/ Recipe & Images © The Lebanese Plate...
RAMADAN WEEK 3 Let’s talk about staying in control….

RAMADAN WEEK 3 Let’s talk about staying in control….

We’re half way there Livin’ on a prayer Take my hand and we’ll make it I swear… I’m not sure quoting Jon Bon Jovi is the most appropriate for Ramadan haha but that shows you where my headspace is. Two weeks down and two weeks to go! Week 2 has been a lot easier than the first. Coffee cravings have not totally disappeared but they’ve certainly dwindled and I don’t find myself thinking about it as often. I think for most people, where fasting is not a norm, it comes across as odd…”you can’t even drink water!” The most common question I’m asked. No you can’t. No water. No food. From sunrise until sunset. And believe me it’s not as hard as it sounds. After years of fasting I really can see that the process is a lot more about mental training than physical. It’s about self-control and training yourself to see the world from a different perspective. As for food and iftar time, it does take a lot to keep foods you’ve been craving at bay. So what do you do? Well I’ve ask the expert for you! Here are Hiba Jebeile (Nutrition/Dietetics) top tips to manage your cravings…followed by the Ramadan Meal Plan for WEEK 3. _______________________________________________________________________________________________________ Let’s talk about staying in control…. As we approach the half way point, this is usually the time when all of your pre-Ramadan good intentions to eat well and not overindulge may start sneaking out the window. A combination of food cravings and increased food seeking behaviour are often to blame. While many believe cravings are your body telling you that you...
Guest Recipe by Amina Elshafei

Guest Recipe by Amina Elshafei

On this year’s Ramadan Menu Plan we have been trying to feature recipes from a number of talented bloggers and cooks from around the world. I’ve really enjoyed making their recipes for my own family, as well as photographing some of them too. This week we have special guest Amina Elshafei sharing one of her favourite recipes. We first got to know Amina when she appeared on Masterchef in 2012. My kids & I are huge fans of the show and right from the get go we became big fans of hers as she worked her way into the top twelve. I had the pleasure of meeting Amina in person at one of my recent #spreadhummusnothate events and to my satisfaction she was as warm and as charming as I thought she would be! So here is the recipe Amina very generously shared, which she says, “is one I love making at home for the family as it has elements of Egyptian and surrounding Mediterranean vibes.” I loved making this too and I’m sure you will also! Print Amina's Prawn Kofta Tagine Yield: 4 Ingredients For the Prawn Koftas 1kg fresh prawn meat (shelled and deveined) washed and drained of liquid; reserve heads 1½ tbs plain flour ¼ cup parsley leaves ¼ cup of coriander leaves 1 tsp minced garlic 1 small brown onion sliced into quarters 1 tbs olive oil 1 tsp finely grated lemon zest 1 tsp ground cumin ½ tsp Arabic mixed spices (buharat) 1 tsp sumac ½ tsp chili powder (optional) ¾ tsp salt ½ tsp ground black pepper For the Sauce 2tbs olive oil 1 onion sliced...
Date & Pistachio Topping

Date & Pistachio Topping

Travelling to the Middle East you will find that dates are a staple fruit and have been for thousands of years.   Ramadan is a time when we are inundated with these dates. Every household stocks up on them during the month and it is commonly the first thing eaten to break one’s fast. They’re great to eat, so delicious, nutritious and easy to digest. It is also traditionally narrated, that dates were in fact the food Prophet Muhammad ate when he broke his fast and reiterated their purifying benefits those thousands of years ago. Today many nutritionists and dieticians have highlighted the health benefits of eating dates. Hiba Jebeile (Nutrition/Dietetics) says, “Dates are packed with nutrients including fibre, magnesium, vitamin b-6 and iron.” Now is the perfect time to stock up on fresh #dates with supermarkets loaded with them before the month of #Ramadan begins 👍🏼 Dates are packed with nutrients including fibre, magnesium, vitamin b-6 and iron, BUT they are also energy dense, meaning they are high in calories and carbs for such a tiny serve…. so if you are watching your sugar levels, then limit your portion to just 1-2 dates… I know, I'm sorry 😐 #nutritiontips #sorrynotsorry A post shared by Hiba Jebeile (@shouldieatthis) on May 25, 2017 at 12:49am PDT After chatting to Hiba recently about some healthier dessert options this Ramadan we thought something with dates would be great. After making some suggestions, I decided to experiment a little to create a topping for my rice pudding (you can find the rice pudding recipe here). Here’s what I came up with! Print Date & Pistachio Topping...
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