Tag Archives: Egyptian Lamb Flatbreads

The Culinary Alphabet …..Series 3… the letter B…

Welcome to series 3 of the Culinary Alphabet…letter B…

Nothing is as it seems here…this new series is the brainchild of Chel Owens who writes at A wife, My Verse, and Every Little Thing…my followers are so good to me they think up all sorts of permutations of the Alphabet…not sure if they want me to call it quits or what they will come up with next…Chel like Pete, however, will be called on to make her contribution every two weeks…they don’t get off scot-free…haha

So what’s in store? In this series the A, B, C, etc will be the middle letter, for example, Brawn, Cabbage, and Yucca… how easy that will be who knows I am sure  some of the letters of the alphabet could cause the grey matter to rebel or implode…haha

Barmbrack:

Barmbrack is an Irish bread traditionally made from the froth or “barm” leftover after fermenting beer or ale, which is mixed with sultanas and spice to make a heavy, fruity bread. And while brack is eaten all year round, it is only at Halloween that symbolic additions are made to the mix, each with a supposed fortune-telling significance for the year ahead.

The Irish term for this, Bairín Breac, means ‘speckled bread’ indicating that the fruit was scarce in the loaf. The Druidic tradition is represented by the inclusion of charms in the bread, meant to indicate the fortune of the recipient.

There were a few traditional charms: a ring, a coin, a pea, and a piece of fabric.

  • A pea, a dried pea, the person would not marry
  • A piece of cloth, the person would have bad luck or would be poor
  • A coin, would enjoy good fortune or be rich
  • A ring, the person would be married within the year

The person who got the ring was meant to place it under his or her pillow when they would dream of the person they would marry! The ring is still included in a barmbrack today, though I think it is now regarded as just a little bit of fun.

Blueberry:

With over 400 different species, the berries come in a range of colours red, black, purple, white, and yellow. The tart taste will be more or prominent in some varieties than others…other examples are raspberry and cranberry whose middle letter is  B…

All 3 of these berries have numerous proven health benefits and can be eaten raw or cooked, juiced or in smoothies, made into jams or jellies they pair well with both meat and fish.

Buckbeans:

Also commonly known as Bogbean, or Marsh Trefoil. It grows on marshy grown or on the edges of ponds in the shallow water.

It is edible but in moderation and with some care it is also used in traditional medicines.

The Root can be eaten cooked not raw but having a very bitter taste it must be treated to get rid of the acrid taste This can be done by drying the root, grinding it into a powder and then washing it in running water, unfortunately, this treatment will also get rid of many of the vitamins and minerals contained in the root.

The powder can be used for making ‘missen bread’ (famine bread)…bread which was made many, many years ago when farmers had nothing to eat and food was scarce the powder was mixed with flour to make this bread.

The intensely bitter leaves are used as a substitute for hops in making beer.

Cabbage:

Cabbage is a leafy green, red, or white biennial plant grown as an annual vegetable crop for its dense-leaved heads…It can be eaten raw or cooked…

Here is eaten both raw and salted as an accompaniment to many dishes… we eat it raw with sticky rice and chicken or fish where it can be wrapped around the rice and meat to make a tasty bite…

One of my favourite vegetables especially spiced red cabbage is packed with nutrients and low in calories or it can be shredded and used in slaws…it doesn’t end there it can be sauteed, added to stir-fries used as a wrap…Kimchi and sauerkraut…Yes, please are both plentiful here and used as sides with rice dishes…or just salted and fermented it is one of Lily’s favourites she eats it like sweets…

Thai Pickled Cabbage ( Pak Dong)

SAM_6824

  • 1 white cabbage. cut or torn into pieces.
  • 8 large spring onions chopped
  • Coarse Salt.

Pickled cabbage is very easy to do and there are many variations I have seen with fresh chillies. It can also be made with Chinese cabbage or Pak Choy…Our preference is just plain old white cabbage and spring onions it is quick, easy and very moreish it can be eaten on its own, stirred into soup or with a curry as an accompaniment. It doesn’t last long here at all as our little granddaughter loves it and just eats it on its own.

To Pickle:

Layer Cabbage, Onions and salt in the dish add a little water. Mix it all together with your hands.

We then leave the dish covered on the kitchen top or in the sun for 1 day.

Then drain and lightly rinse and add more salt if required. Cover and leave for 2/3 days or until it reaches your ideal taste. With pickled cabbage, it is purely down to personal taste some like it saltier than others. Just play with it and you will soon discover your ideal version.

Then refrigerate and enjoy!

Chablis:

Chablis wines are dry white wines that are characterized by their purity, crispness, sophistication and minerality… a beautiful wine.

Cheeseburgers:

Not something I eat often but when I do I generally enjoy a cheeseburger…

Cobbler:

Cobblers are a fruit dessert baked with biscuit-style topping. It’s called a cobbler because its top crust is not smooth like a pie crust but rather “cobbled” and coarse. It’s usually dropped or spooned over the fruit, then baked.

Flatbread:

Ehyptian-lamb-flatbreads

Easy to make and quick to cook I make flatbreads quite a lot either as an accompaniment to a curry or stuffed and rolled as in my Egyptian Flatbreads which are delicious.

Kebab:

Kebabs are varying types of cooked meats with their origins in Middle Eastern Cuisine…the meat can be cubed and cooked on a stick, it can be minced and shaped into an oval and grilled or rolled around a wooden skewer or a stem of lemongrass it can also be cooked as a whole on a vertical rotisserie and then sliced off and mixed with a variety of fillings inside a pitta bread or tortilla type bread…All delicious but calorific…

Meatballs:

As the name suggests balls of meat or fish but then they are fishballs…Made of ground meat and spices meatballs are cooked by frying, baking, steaming or braising in sauce either tomato or a brown bbq sauce…One of our favourites are these Swedish Meatballs

Parboil:

To parboil is to boil food, usually vegetables, briefly and lightly…For example, I parboil potatoes prior to roasting or making chips(fries)…vegetables like parsnips and turnips may be parboiled before roasting…it speeds up the cooking and makes for a crispier outer and who doesn’t love crispy roasties…

Rehoboams:

Is a champagne bottle size…36 glasses to be precise… 4.5-litres  named after the son of King Solomon and grandson of King David, who ruled the Kingdom of Judah in the 10th century BC.

Rhubarb:

Beautiful fleshy, edible stalks which make a lovely pie or crumble and also pair well in savoury dishes…the leaves however SHOULD not be eaten as they are highly toxic …very high in oxalic acid, which quickly causes kidney failure in humans. …

About 25 grams of pure oxalic acid is the average amount needed to kill a human. That said, rhubarb leaves aren’t pure oxalic acid, and it would take around 11 pounds of the leaves to secure that much. But still! I’d stay away.

Ribes:

Ribes is a genus of about 200 known species of flowering plants native throughout the temperate regions of the Northern Hemisphere. The various species are known as currants or gooseberries, and some are cultivated for their edible fruit or as ornamental plants.

Rutabagas:

It is only in recent years that I knew that the vegetable I have always called swede is also known as rutabagas…it is a root vegetable which belongs to the cabbage family…with yellow or purple skin they can have white to yellow flesh and are much denser than the turnip. High in fibre, potassium and Vitamin C…

How to eat?…

  • Add rutabagas to soups, stews and casseroles, or puree with mashed potatoes.
  • Eat rutabagas raw as a snack or grate into salads and slaws. Slice and bake like French fries.
  • Rutabagas can be combined with carrots, potatoes, turnips and other root vegetables for a healthy stew.
  • They are also one of my very favourite vegetables mashed with lots of butter and black pepper however I rely on someone bringing them over for me as they are not grown here(too) warm so a rare treat…

Sambals:

Sambal is a chilli sauce or pastes, typically made from a mixture of a variety of chilli peppers with secondary ingredients such as shrimp paste, garlic, ginger, shallot, scallion, palm sugar, and lime juice.

Sambuca:

Is an anise-flavoured liqueur…it can be served neat as a shot…on the rocks or with water…Like other anise liqueurs, it may be consumed after coffee as an ammazzacaffè or added directly to coffee in place of sugar to produce a caffè corretto.

Sauerbraten:

Known as the German National dish…Sauerbraten is a traditional German roast of heavily marinated meat. It can be prepared from a variety of meats, most often from beef, but also from venison, lamb and mutton, pork and horse.

Sorbets:

Is a frozen dessert made from fruit puree, fruit juice, wine or honey and no dairy…one of my favourites is a raspberry sorbet…

Soybean:

A species of legume native to East Asia…widely grown for its edible bean. Traditional unfermented food uses of soybeans include soy milk, from which tofu and tofu skin are made.

Other uses are cooking oils, meal for animal feeds and fermented uses include soy sauce, fermented bean paste, nattō, and tempeh.

Sweetbreads:

Is the thymus gland and is only available from young animals. As animals mature, the gland degenerates into a mass of connective tissue and fat…It is one part of an animal which I don’t eat…

Yabbies:

Is an Australian freshwater crustacean …a species of crayfish…a name given in Australia to two different kinds of crustacean: Cherax (freshwater yabby), a crayfish. Trypaea (marine yabby),

Usually, yabbies are boiled and eaten plain, or with condiments. … Prior to cooking, it is advisable to ‘purge’ the yabby in clean saltwater, this helps to clear the gut of any muddy flavour, resulting in sweeter tasting meat.

That’s all for today I hope you have enjoyed the letter B…

Thank you so much for your visit today I hope you have enjoyed the read…Please feel free to leave a comment as you know I love to chat…Love Carol xxx

National Roast Leg of Lamb Day…

Roast Lamb…

There is nothing like roast lamb, Jersey Royal Potatoes, roast potatoes and spring vegetables served with freshly made mint Sauce…Lamb is not something which is available here or very rarely and when and if it is the cost is extortionate…But I can dream and drool…

Any leftover lamb I make into this beautiful dish…

Cold lamb is not very nice so we decided to make some flatbread.. very quick and easy to make and use the leftover lamb. Hence my Egyptian Lamb flatbreads.

Egyptian lamb flat breads (2)

Ingredients:

Flat Bread:

 Flatbreads

  • 1/2 cup water.
  • 1/4 cup of milk
  • 2 cups flour.
  • 1 tbsp Baking Powder.
  • 2 tbsp oil
  • 1/2 tsp salt.

Filling Mix:

  • 300 gm leftover cooked lamb…can use beef, pork or chicken.
  • 1 lemon finely zested.
  • juice half lemon.
  • 2 tsp black pepper.
  • 1 tsp oregano or marjoram.
  • 1 tsp dried thyme
  • I tsp Paprika.
  • 1 tbsp cumin seeds, toasted.
  • 2 eggs beaten.
  • 1 tsp sea salt….I always use Himalayan salt.
  • 4 Spring onions finely sliced.

Let’s Cook!

To make flatbreads.

Sift dry ingredients together. Add liquids and mix thoroughly…I used my food processor and it took literally 2 mins…. if that and formed a ball. If it is too sticky add little more flour. Divide into 8 pieces. Flatten with the heel of the hand and roll out very thin.

My first attempt at this and I didn’t roll mine out thin enough to start with.

flat-bread-uncooked-esy-recipe

Heat pan and cook 2/3 minutes each side turn over with tongs or fish slice and done… finito..ready to fill…easy peasy.

cooked flatbreads…

flat-bread-easy-recipe

 

Lamb Filling:

Chop lamb into rough little chunks and pieces. Put in a large bowl with lemon zest and squeeze half of the lemon juice into the mix. Add all your spices, the eggs, salt and pepper and most of the spring onions..retain some for garnish. Mix together thoroughly.Lay out the flatbreads and cover half with filling, then fold over and press together. You get half-moon shape. Get 2 large baking trays rub one with Olive oil Lay flatbreads on an oiled tray, lightly rub other tray and pop this on top of flatbreads. Put trays into the preheated hot oven and cook 6-8 minutes. This way the flatbread will get lovely and crispy on top. If you have small trays you may need to do in batches. Depending on the size of flatbreads cut in two …I left mine whole as I served individually( see picture) and not on a large serving plate but for a party or just because you want to….. serve on one dish with Houmous… Just as a little note it was my young grandson(11) who arranged these on the plate for me…didn’t he do well? Egyptian lamb flatbreads with hummus.

Enjoy!

That’s all for today…Please be well and stay safe…xxx

About Carol Taylor: Enjoying life in The Land Of Smiles I am having so much fun researching, finding new, authentic recipes both Thai and International to share with you. New recipes gleaned from those who I have met on my travels or are just passing through and stopped for a while. I hope you enjoy them.

I love shopping at the local markets, finding fresh, natural ingredients, new strange fruits and vegetable ones I have never seen or cooked with. I am generally the only European person and attract much attention and I love to try what I am offered and when I smile and say Aroy or Saab as it is here in the north I am met with much smiling.

Some of my recipes may not be in line with traditional ingredients and methods of cooking but are recipes I know and have become to love and maybe if you dare to try you will too. You will always get more than just a recipe from me as I love to research and find out what other properties the ingredients I use contain to improve our health and wellbeing.

Exciting for me hence the title of my blog, Retired No One Told Me! I am having a wonderful ride and don’t want to get off, so if you wish to follow me on my adventures, then welcome! I hope you enjoy the ride also and if it encourages you to take a step into the unknown or untried, you know you want to…….Then, I will be happy!

Thank you once again for reading this post I hope you all have a fabulous week and stay safe these are troubling times xx

 

 

 

 

Smorgasbord Blog Magazine – The Cookery and Food Column with Carol Taylor – Lucious Lamb

Lamb a treat here and a welcome one…I hope you enjoy the recipes 🙂 xx

Smorgasbord Blog Magazine

This week I am showcasing my favourite Lamb dishes… Lamb is not something we eat often hear as it is always imported, expensive and hard to get so a treat for us…

I dream of a nice roast Welsh spring lamb with jersey royals, fresh garden peas, mint sauce and then I wake up…

Lamb is best cooked until it is slightly pink in the middle a lovely recipe which I have not cooked for a very long time but was favourite when we were in the UK was lovely loin lamb chops grilled or pan fried until just cooked then I spread the chops with mint jelly and wrapped the chops in puff pastry. Cooked in the oven until the pastry is golden brown and cooked the lamb inside should then be perfect served with mash and steamed vegetables it makes a nice filling meal…To reduce the calories you…

View original post 1,381 more words

Egyptian Lamb Flatbreads

This recipe is a family favourite and a real treat for us as lamb where we live now is very hard to find…It could be made with other meat I just think lamb has that specail taste in this recipe which the other meats don’t quite give or it may just be the fact I don’t have lamb very often so savour the taste even more…Enjoy!

Retired? No one told me!

Lamb is very expensive here and a treat for us…Monday we had a lovely butterflied shoulder and had some leftovers ..cold lamb is not very nice so decided to make some flat bread..a first time for me and I was really pleased with how they came out..very quick and easy to make and use the leftover lamb. Hence my Egyptian Lamb flatbreads.

Egyptian lamb flat breads (2)

Ingredients:

Flat Bread:

flat-bread-easy-recipe Flat breads

  • 1/2 cup water.
  • 1/4 cup of milk
  • 2 cups flour.
  • 1 tbsp Baking Powder.
  • 2 tbsp oil
  • 1/2 tsp salt.

Filling Mix:

  • 300 gm leftover cooked lamb…can use beef, pork or chicken.
  • 1 lemon finely zested.
  • juice half lemon.
  • 2 tsp black pepper.
  • 1 tsp oregano or marjoram.
  • 1 tsp dried thyme
  • I tsp Paprika.
  • 1 tbsp cumin seeds, toasted.
  • 2 eggs beaten.
  • 1 tsp sea salt….I always use Himalayan salt.
  • 4 Spring onions finely sliced.

Let’s Cook!

To make flatbreads.

Sift dry…

View original post 336 more words

I won’t be impressed with technology until I can download FOOD!

So love that title! This old grey matter is still puzzling how it could be done but at least it has given me something to think about…like I need another thought in this brain of mine….I’m sure if anyone travelled through my mind they would  come out staggering,their face a picture worth taking for posterity….. it would probably go viral…such are the workings of my mind…ha ha

Come on! Come on! I can just hear you ….she is rambling again!  Is it not RECIPE time??????

Oh Yes!

Treacle Tart:

An old favorite….ok..ok recipe…SAM_7123

Ingredients:

For pastry:

225 gm Plain Flour.

115 gm butter.

55 gm Sugar.

1 egg yolk.

Chilled water to mix.

For Filling:

450 gm  Golden Syrup.

85 gm Breadcrumbs.

Pinch ground ginger( optional)

Zest of 1 lemon plus 2 tbsp juice.

Method:

Sift flour into bowl and rub in butter to resemble fine breadcrumbs. Stir in sugar. Add egg yolk and chilled water a tbsp at a time until mixture comes together to form ball. Wrap in cling film and chill 20/30 mins in fridge.

Gently roll out pastry and line 9 inch tin or dish, lightly prick bottom of pastry with a fork , line with baking parchment and cooking beans . Put in pre heated oven 180 degrees/gas 6 and bake 15 mins remove baking parchment and beans and bake for further 5 minutes.Remove from oven and set aside.

Make filling by gently warming syrup in saucepan with fresh breadcrumbs, ginger, lemon zest and juice. When mixed together pour into baked case .NB. Mixture should be fairly thick consistency but pourable …..if required add more breadcrumbs.

Put into oven at 190 degrees and bake for further 25 minutes.

Serve with cream or hot custard.

Lamb is very expensive here and a treat for us…Monday we had a lovely butterflied shoulder and had some left overs ..cold lamb is not very nice so decided to make some flat bread..a first time for me and I was really pleased at how they came out..very quick and easy to make and use the left over lamb. Hence my Egyptian Lamb flat breads.

Egyptian Lamb Flat Breads:  SAM_7141

Ingredients:

Flat Bread:

1/4 cup milk.

1/2 cup water.

2 cups flour.

1 tbsp Baking Powder.

2 tbsp oil

1/2 tsp salt.

Filling Mix:

300 gm leftover cooked lamb…can use beef, pork or chicken.

1 lemon finely zested.

juice half lemon.

2 tsp black pepper.

1 tsp oregano or marjoram.

1 tsp dried thyme

I tsp Paprika.

1 tbsp cumin seeds, toasted.

2 eggs beaten.

1 tsp sea salt….I always use Himalayan salt.

4 Spring onions finely sliced.

Method:

Make flat breads.

Sift dry ingredients together. Add liquids and mix thoroughly…I used my food processor and it took literally 2 mins…. if that and formed a ball. If it is too sticky add little more flour. Divide into 8 pieces. Flatten with heel of hand and roll out very thin.

My first attempt at this and I didn’t roll mine out thin enough to start with .

Heat pan and cook 2/3 minutes each side turn over with tongs or fish slice and done… finito..ready to fill…easy peasy.SAM_7137 SAM_7138

Lamb Filling:

Chop lamb into rough little chunks and pieces. Put in large bowl with lemon zest and squeeze half of lemon juice into mix. Add all your spices, the eggs, salt and pepper and most of spring onions..retain some for garnish. Mix together thoroughly.

Lay out flat breads and cover half with filling, then fold over and press together. You get half-moon shape.

Get 2 large baking trays rub one with Olive oil Lay flat breads on oiled tray, lightly rub other tray and pop this on top of flat breads. Put trays into pre heated hot oven  and cook 6-8 minutes. This way flatbread will get lovely and crispy on top. If you have small trays you may need to do in batches.

Depending on size of flat breads cut in two …I left mine whole as I served individually( see picture) and not on large serving plate but for party or just because you want to…..  serve on one dish with Houmous….Recipe can be found on a previous blog ..published June 18th ..titled ..If you think sunshine brings you happiness, then you haven’t danced in the rain.

Yoghurt dip made with some chopped mint, good squeeze lemon juice and a pinch of salt.

Scatter over reserved onions, sprinkle with little cumin. Serve with lemon/ lime wedges.

Voila   ………… Eat and enjoy!