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Cheddar bread fingers
Bread fingers spread with a spicy garlic butter, baked until crisp, then topped with cheddar and baked again until it melts. Serve them hot alongside a bowl of soup, or on their own as a snack.
by KrazyBadal 0 views
Featured recipe
Roz me'ammar
Creamy clay-pot baked rice
Village kitchens across the Nile Delta, from Menoufia to Sharqia, slide a clay pot of roz me'ammar into the bread oven for feasts, Fridays and Eid lunch. Short-grain rice bakes slowly in milk, cream and butter until it sets into a soft, rich block with a crisp, golden-brown crust on top that everyone fights over. In the Delta it usually comes with roast pigeon or duck; for a meat-free table it is just as good with a sharp salad, pickles and a dish of mish. Stirring it once it is in the oven is the mistake to avoid: it breaks the crust and makes the rice gluey. Chef's tip: use Egyptian or other round, short-grain rice; long-grain rice will not drink up the milk the same way.
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Savory canapés
Bread rounds baked in a muffin tray into crisp little baskets, filled with a gently spiced mixture of corn, potato, carrot and coconut. Topped with crushed crisps and dots of red, green and tamarind chutney, they make a pretty party starter.
by KrazyBadal 1 views
Pizza pinwheels
Soft yeasted dough rolled up with spicy pizza sauce, red peppers, onion, green chillies, herbs and cheese, sliced into spirals and baked. Bake them as soon as they're shaped, so they don't go soggy. Serve hot.
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Spicy salt & pepper vegetables
Cauliflower, carrots, okra, capsicum and French beans dusted in cornflour and fried crisp, then tossed in a hot masala of onion, spring onion, green and red chilli and garlic. A crunchy, fiery restaurant-style starter. Serve hot with sweet & sour sauce and hot chilli sauce.
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Nacho chips & sour cream
Crisp nacho triangles layered with a garlicky sour cream, jalapeño chillies and cheddar, baked for just 5 minutes until the cheese melts. Serve straight away with hot salsa. You can also serve the sour cream and salsa separately as dips.
by KrazyBadal 0 views
Masala peanuts
Peanuts coated in a spiced batter of maize and gram flour, chilli, yogurt and lemon, left overnight to soak up the flavours and then deep fried until crunchy. A classic bitting to keep in a jar for guests.
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Sandwich paneer bhajiya
Thin squares of paneer sandwiched with a fresh coriander, mint and chilli filling, dipped in a spiced gram-flour batter and fried until golden. Soft inside and crisp outside. Serve hot with chilli sauce, ketchup or chutney.
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Masala cashewnuts
Cashews fried until golden and tossed while hot with black salt, coriander-cumin powder, chilli and turmeric. Black salt gives them a tangy, savoury flavour. Cool them before serving; they keep for 2 weeks in an air-tight jar.
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Tahini dip
A creamy, nutty dip of roasted sesame seeds blended with yogurt, garlic, chilli, lemon and parsley. It's a lighter, home-made take on tahini sauce and is used in the aubergine dip. Serve it with pitta bread, falafel or vegetables.
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