Browsing "Main dishes"

Tunisian Banatages

Banatages are moist, yummy Tunisian fried potato and meat balls.
Like any other regional recipe, there are bound to be a hundred versions of it – this is the way my family likes to make it. The result (in my opinion) is a lighter, airier meat ball.

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Ingredients

Potato Casing
5 large potatoes, peeled and cubed (small cubes)
4 Tbsp. water
2 Tbsp. breadcrumbs (or matzo meal for Passover) or GF breadcrumbs
Salt
¼ tsp. Pepper
½ tsp. Turmeric
Filling:
1 large onion
1 handful parsley (leaves only)
500 gr. ground beef
Salt
½ tsp. Turmeric
Coating:
Coarse breadcrumbs (or matzo meal for Passover) or coarse GF breadcrumbs (I mixed fine GF breadcrumbs with crushed GF cornflakes, for that extra crunch)
1 egg, beaten

Frying oil

Preparation

Potato Casing
Boil the potato cubes in salted water until soft.
Strain completely and mash the boiled potatoes, adding the water.
Season with salt, pepper and turmeric, and mix well.
Add breadcrumbs/matzo flour and incorporate.

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Filling:

Finely chop onion and parsley in your food processor.

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Over medium heat, sauté the chopped onion and parsley in a little oil until the onion softens and turns translucent.

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Add the beef and lightly brown it, stirring continuously.

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Season with salt and turmeric.
Remove from heat and let cool.

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Prepare a bowl with the breadcrumbs for coating, and a tray lined with baking sheet.

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Take a Tbsp. of the potato casing, place on your hand and flatten to an thin oval layer.

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Add a Tbsp. of the filling in the center of the potato casing.

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Gently fold the edges of the potato casing over the filling, closing the meat within, and shape into an oval banatage.

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Roll banatage in breadcrumbs and place over the tray you prepared.

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Place tray in the refrigerator to cool and solidify, so it easier to handle, and doesn’t break when frying.

***Tip: If you wish to finish perparing the banatges another day, you can choose to freeze them at this time.

When you wish to finish preparing the banatages:
Heat 1½-2″ (4-5cm) of oil in a frying pan.
Dip each banatage in beaten egg.
Gently insert banatage into hot oil.
Turn until each side is a nice golden brown.
Remove from oil using a skimmer (sieved spoon), and place onto absorbent kitchen towels (to remove excess oil).

Enjoy!!

Jun 19, 2014 - Spring, Other, Meal suggestion, Winter, Dairy, Kosher, Breads and Doughs, Main dishes, Gluten-free, Soy-free, Fall/Automn, Seasonal, Vegetarian, Summer, Shavuot    Comments Off on Homemade Gluten-Free Pizza

Homemade Gluten-Free Pizza

Developing this recipe took some working, reworking, a lot of experimentation, and some sound advise from my “sister”, the amazing Hila Yavnieli.
I finally got it just the way I like it… I hope you like it too!

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Ingredients

This makes one 26″ pizza – feel free to double all ingredients to make as many as you need…
250 gr. (~1¾ cups) Tagmish GF Flour Mix (you can try Schar Mix B if you can’t get Tagmish)
12 gr. (~1¼ Tbsp.) dry yeast (this is no mistake!)
1 tsp. sugar
½ tsp. salt
3 Tbsp. extra-virgin olive oil
210 ml. warm water

200-250 gr. grated cheese (Braided Mozzarella or any hard cheese you like that melts well)
Toppings

Preparation

In your stand-mixer bowl, using the kneading attachment, mix all dry ingredients (flour, yeast, sugar and salt).
Add water and olive oil, and mix on medium-speed for approx. 5 minutes.
Oil a dry bowl and place dough in it, turning so that it is covered in oil.
Cover bowl with plastic wrap and let dough rise until it doubles (usually up to 1 hour).
Meanwhile, prepare your favorite pizza sauce (or you can buy one, or just make My Sauce – enough for approx. 5 pizzas).
Preheat your oven to 390F/200C.
Take round pizza tin, and cut baking paper to size.
Knead dough to a ball and roll to size of pre-cut baking sheet + ½”.

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Center dough (with baking paper) on pizza tin.
Run finger tips on where bottom and sides of tin connect, creating a slight indent.
Optional: place thin strips of cheese along the indent

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Fold extra ½” of dough inwards and fasten tightly.

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Brush fold and center with olive oil.
Let stand for 10-15 minutes.
Partially bake dough for 5-7 minutes, and remove from oven.
Generously apply a coat of pizza sauce to the center of the dough and sprinkle with cheese.

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Add any topping you like.
Bake again for 15-20 minutes until cheese is melted completely, and dough is golden-brown on bottom.

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Dec 26, 2013 - Requires preparation in advance, Vegan, Kosher, Main dishes, Starters, Gluten-free, Dairy-free, Soy-free, Parve, Vegetarian, Shavuot, Sides    Comments Off on Slow-Cooked Stuffed Acorn Squash

Slow-Cooked Stuffed Acorn Squash

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Stuffed Acorn Squash Ingredients

7-8 units acorn squash
½ amount cooked white rice
½ cup (prior to cooking) black lentils, cooked
1 tsp. cumin
½ tsp. Baharat spice mixture
salt to taste

Stuffed Acorn Squash Preparation

In a bowl, mix rice, lentils and seasoning well.
Taste and adjust seasoning, if necessary.
Peel and empty squashes.
Gently cut squash bases to stand them in the pot.
Fill each squash with the rice-lentil filling up to ¾ of its height.

Ingredients

2 Tbsp. extra-virgin olive oil
1 large onion, finely chopped
Warm water
1-2 Tbsp. salt
1-2 tsp. dark-brown sugar
1 tsp. turmeric powder
½ tsp. dry Thyme

Preparation

In a wide, low-rimmed pot, heat the oil.
Add the chopped onions and sauté until golden-brown, stirring once in a while.
Arrange the stuffed squashes in a single layer on the pot.
Add warm water to cover the the squashes up to ¾ of their height.
Season, stir well and bring to a boil.
Using a ladle, lade the cooking fluids over the stuffed squashes, until they can take in no more.
Taste, fix seasoning (if necessary), cover pot, reduce heat and cook for 1½-2 hours until squashes are soft, but do not fall apart.

Dec 26, 2013 - Meat, Requires preparation in advance, Kosher, Main dishes, Gluten-free, Dairy-free, Soy-free, Chicken    Comments Off on Slow-Cooked Chicken and Potatoes

Slow-Cooked Chicken and Potatoes

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Ingredients

2 Tbsp. extra-virgin olive oil
1 large onion, finely chopped
5-6 skinless chicken legs, divided
10-12 small potatoes, peeled
Warm water
1-2 Tbsp. salt
1-2 tsp. dark-brown sugar
1 tsp. turmeric powder

Preparation

In a wide, low-rimmed pot, heat the oil.
Add the chopped onions and sauté until golden-brown, stirring once in a while.
Add the chicken and brown on all sides.
Arrange the potatoes between the chicken parts, in a single layer.
Add warm water to cover the chicken completely.
Season, stir well and bring to a boil.
Taste, fix seasoning (if necessary), cover pot, reduce heat and cook for two hours.
Cover pot with lid and bring to a boil.
Remove lid and cook for an additional hour until the sauce thickens slightly and the meat falls off the bones.

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Aug 30, 2013 - Meat, Turkey, Kosher, Main dishes, Gluten-free, Dairy-free, Soy-free, Can prepare in advance, Chicken    Comments Off on Nectarine Chicken

Nectarine Chicken

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Ingredients

8 skinless (and possibly boneless) chicken thighs or legs
2 large onions, chopped
3 carrots, peeled and cut into circles
1 medium-sized yam, cut into large cubes (4-5cm/1½-2″)
4 nectarines, quartered
¾ cup Teriyaki sauce
1 cup water
2 tbsp. brown sugar
salt and pepper for seasoning
2 generous handfuls chopped coriander

Preparation

In a pot, fry the onions in oil until golden-brown.
Add the carrots and yam, and lightly sauté.
Add the chicken and brown on all sides.
Add the nectarines and stir briefly.
Add the water, Teriyaki sauce and sugar.
Mix and season with salt, and pepper (optional) to taste.
Bring to a boil, reduce heat, cover and cook for an hour.
Remove lid, add the coriander leaves, and continue cooking for another 30 minutes.

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