Cooking with Zahra http://cookingwithzahra.com A culinary journey of traditional and modern Middle Eastern cusine Mon, 24 Jul 2017 09:13:27 +0000 en-US hourly 1 https://wordpress.org/?v=4.7.5 http://cookingwithzahra.com/wp-content/uploads/2015/11/cropped-Favicon2-80x80.png Cooking with Zahra http://cookingwithzahra.com 32 32 Homemade Honey Glazed Spicy Nuts http://cookingwithzahra.com/2017/07/homemade-honey-glazed-spicy-nuts/ http://cookingwithzahra.com/2017/07/homemade-honey-glazed-spicy-nuts/#respond Mon, 24 Jul 2017 08:35:18 +0000 http://cookingwithzahra.com/?p=4353 The post Homemade Honey Glazed Spicy Nuts appeared first on Cooking with Zahra.

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Homemade Honey Glazed Spicy Nuts

July 24, 2017

Ingredients

1 cup pistachio

1 cup cashew nuts

1 cup pecans

2 tbsp. olive oil

1 tsp. cayenne pepper

1/3 cup pumpkin seeds

2 tsp. nigella seeds

2 tbsp. honey

1 tsp. sea salt

Directions

1Pre-heat oven at 180 degrees Celsius

2In a large bowl combine pistachios, cashew nuts, pecans, pumpkins seeds, fennel seeds, nigella seeds, olive oil, cayenne pepper, sea salt and honey.

3Pour the nut mixture on a baking sheet lined with a silicon parchment-baking mat. Spread and flatten the mixture evenly and roast in the oven for 5 to 7 minutes.

4Take the baking sheet out of the oven, toss the ingredients on the pan, flatten again and return in the oven for an additional 5 minutes.

5Remove from the oven and leave to cool. Store in an airtight container.

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Mini Zaatar Manakeesh http://cookingwithzahra.com/2017/05/mini-zaatar-manakeesh/ Wed, 31 May 2017 08:10:08 +0000 http://cookingwithzahra.com/?p=4336 The post Mini Zaatar Manakeesh appeared first on Cooking with Zahra.

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Mini Zaatar Manakeesh

May 31, 2017

  • Prep Time: 1 hr 30 mins
  • Cook Time: 20 mins
  • Yields: 48 mini manakeesh

Ingredients

- 3 tsp yeast

- 2 tsp sugar

- 2 cups hand warm water

- 1 cup milk

- 1/2 cup olive oil

- 8 cups all-purpose flour

- 2 tsp salt

Topping:

- 2 cups of labneh

- 3 cups zaatar

- 1 cup olive oil

- 1/4 cup vegetable oil

- 3 cucumbers, finely chopped into small cubes

- 2 large tomatoes, finely chopped into small cubes

- Handful mint, finely chopped

Directions

1In a small bowl, mix yeast and sugar. Add hand warm water and cover the bowl. No need to mix the ingredient they yeast will activate on its own. 

2In a large mixing bowl combine flour, salt, olive oil, milk and yeast mixture. Thoroughly mix ingredients together until the dough has a moist, non-sticky and elastic texture. Form the dough into a ball, brush some olive oil on the surface to keep it from going dry and leave to rise for a couple of hours. 

3Prepare the zaatar mix. Combine zaatar, olive oil and vegetable oil together. Add more oil if needed. (Note: I add a bit of vegetable oil so that the manakeesh don't smoke up in the oven. 

4Pre-heat over at 250 degree Celsius. Divide dough into small balls, slightly smaller than a gold ball. Individually roll each dough with a rolling pin and place it on a parchment sheet lined baking tray. Poke each mini manakeesh with a fork to prevent the dough from rising in the oven. Add 1 tsp of the zaatar and olive oil mix on the dough and evenly spread.  This recipe makes about 48 pieces of mini-manakeesh, you can make as many as you want for the day and store the rest for future use. Refrigerate the dough if you will use within a few days, or freeze and you can use within 3-6 months. 

5Bake each tray for about 8. - 10 minutes, until slightly golden. Remove and leave to cool. 

6Once the mini zaatar manakeesh has cooled, add a dollop of labneh, and garnish with finely chopped cucumbers, tomato and mint

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Arabic Spiced Rice with Toasted Nuts http://cookingwithzahra.com/2017/05/arabic-spiced-rice-toasted-nuts/ http://cookingwithzahra.com/2017/05/arabic-spiced-rice-toasted-nuts/#comments Tue, 30 May 2017 19:40:59 +0000 http://cookingwithzahra.com/?p=4319 The post Arabic Spiced Rice with Toasted Nuts appeared first on Cooking with Zahra.

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Arabic Spiced Rice with Toasted Nuts

May 30, 2017

  • Prep Time: 35 mins
  • Cook Time: 30 mins
  • Yields: 8 servings

Ingredients

• 4 cups Calrose rice

• 300g roughly minced lamb

• 1 bay leaf

• 1 cinnamon stick

• 2 ½ tsp salt

• ½ tsp. white pepper

• 1 tsp. black pepper

• 1 tsp. cinnamon powder

• 1 tbsp. 7 spice Arabic-mix spice

• vegetable oil

• 4 cups hot water

Directions

1Soak rice in water for 30 minutes. Rinse rice until the water is clear.

2In a medium size pot heat 2 tablespoon oil. Add bay leaf and cinnamon stick. Add minced lamb and season with half teaspoon salt, white pepper, black pepper, cinnamon powder and Arabic spice. Sauté ingredients together until the meat has slightly browned but still has retained its moisture.

3Add rice and mix ingredients together for a couple of minutes. Add boiling water and cover the pot; reduce heat and leave rice to cook for about 20 minutes.

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Arabian Nights Overnight Oatmeal http://cookingwithzahra.com/2017/05/arabian-nights-overnight-oatmeal/ Tue, 30 May 2017 19:06:39 +0000 http://cookingwithzahra.com/?p=4297 Delicious overnight oats with mejdoul dates and pistachios infused with the aromatic flavours of rose water and cardamon powder. I love making overnight oats for breakfast, but with Ramadan here this recipe will surely be a hit for suhoor.

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Delicious overnight oats with mejdoul dates and pistachios infused with the aromatic flavours of rose water and cardamon powder. I love making overnight oats for breakfast, but with Ramadan here this recipe will surely be a hit for suhoor.

Arabian Nights Overnight Oats

May 30, 2017

  • Yields: 3 - 4 servings

Ingredients

• ⅓ cup plain yogurt

• ½ cup (heaping) rolled oats

• ⅔ cup unsweetened milk of choice

• 1 tablespoon chia seeds

• ½ teaspoon orange blossom

• 2 tbsp. pistachio silvers

• ½ tsp cardamom powder

• 4 mejdoul dates, finely chopped

• Pinch of salt

• 2 tablespoons date syrup or maple syrup

Directions

1Whisk together all ingredients in a medium-sized mixing bowl. Spoon into a jar with a tight-fitting lid.

2Close and refrigerate for at least 4 hours, but preferably overnight before eating.

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Homemade Granola http://cookingwithzahra.com/2017/05/homemade-granola-2/ Tue, 30 May 2017 07:54:58 +0000 http://cookingwithzahra.com/?p=3983 Perfectly golden homemade granola, a healthier and tastier alternative for breakfast, dessert or even as a snack. I love making this recipe for, and with my kids. They enjoy spending time with me in the kitchen with me, and this is one of their favourite breakfast recipes to make together. It is easy for them

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Perfectly golden homemade granola, a healthier and tastier alternative for breakfast, dessert or even as a snack. I love making this recipe for, and with my kids. They enjoy spending time with me in the kitchen with me, and this is one of their favourite breakfast recipes to make together. It is easy for them to make, I get to control the amount of sugar we add and they feel proud to serve us something they have made with their small cute hands. Hope you enjoy this recipe!

Homemade Granola

May 30, 2017

  • Prep Time: 5 mins
  • Cook Time: 15 mins

Ingredients

• 1 cup almond flakes

• 3 cups rolled oats

• ½ tsp salt

• 2/3 cup maple syrup

• 3 tbsp. coconut oil

• ¼ tsp. vanilla extract

• ¼ cup chia seeds

• ¼ cup coconut flakes

Directions

1Pre-Heat oven at 180 degrees Celsius

2In a medium bowl, combine almond flakes, rolled oats, salt, chia seeds and coconut flakes.

3Melt maple syrup and coconut oil in a small pot over low heat. Add vanilla and stir all the ingredients together.

4Pour maple syrup mixture over oats and stir all ingredients together.

5Spread and flatten the oats mixture on a baking sheet lined with parchement paper.

6Bake oats for 5 minutes. Remove from oven and stir the oats around. Return to the oven and bake for an additional 5 to 7 minutes.

7Leave to cool, then break into clusters and store in an airtight container.

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Couscous Salad with Roasted Vegetables http://cookingwithzahra.com/2017/04/couscous-salad-roasted-vegetables/ Wed, 12 Apr 2017 18:39:15 +0000 http://cookingwithzahra.com/?p=3924 The post Couscous Salad with Roasted Vegetables appeared first on Cooking with Zahra.

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Couscous Salad with Roasted Vegetables

April 12, 2017

Ingredients

1 cup couscous

1 large eggplant, cut into cubes

1 cauliflower, cut into small florets

2 tbsp olive oil

1 bunch coriander, roughly chopped

1 orange rind

1 orange juiced

1 tsp cumin

½ tsp cinnamon

1 tsp orange blossom

1 cup boiling water

¼ cup feta cheese

¼ cup roasted pine nuts

Lemon juice

10 Mejdoul dates, roughly chopped (optional)

salt

pepper

Directions

1Pre-heat oven at 200 degrees Celsius.

2Place the eggplant cubes on a baking pan, add a drizzle of olive oil and season with salt and pepper.  Toss ingredients together. Roast the eggplant for 20 minutes.

3Place the cauliflower florets on a baking pan, add a drizzle of olive oil and season with salt and pepper. Toss ingredients together. Roast the cauliflower for 20 minutes.

4In a large bowl, combine couscous, cumin powder, cinnamon, orange blossom water, orange juice, orange rind, one teaspoon olive oil, one teaspoon salt and one teaspoon pepper. Add 1 cup boiling water and mix ingredients together and leave to sit for about 10 minutes, then fluff with a fork. Leave to cool down.

5In a large mixing bowl, toss cooked couscous, roasted eggplants, roasted cauliflower, mejdoul dates, pine nuts, feta cheese and roughly chopped coriander with some olive oil and lemon juice. Season with some salt and pepper if required. Serve in a large serving platter.

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Cumin-Spiced Roasted Beetroot and Pumpkin Salad with Arugula  http://cookingwithzahra.com/2017/04/cumin-si/ Tue, 11 Apr 2017 14:01:57 +0000 http://cookingwithzahra.com/?p=3913 The post Cumin-Spiced Roasted Beetroot and Pumpkin Salad with Arugula  appeared first on Cooking with Zahra.

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Cumin-Spiced Roasted Beetroot and Butternut Squash Salad with Arugula 

April 11, 2017

  • Prep Time: 30 mins
  • Cook Time: 40 mins

Ingredients

5 large beetroot, cut into large cubes

1 butternut squash, cut into large cubes

150g arugula

Olive oil

Salt

Pepper

2 tbsp lemon juice

Olive oil

Vegetable oil

½ tsp. cumin seeds

1/4 cup pine nuts

1/2 cup feta cheese, cut into 1/2 inch cubes

Directions

1Pre-heat Steam oven at 75 degrees Celsius. Place peeled, raw beetroot whole in a sous vide vacuum bag. Place bag in the Electrolux Combi Steam Oven and steam the beetroot for 1.5 hours.

2Pre-heat oven at 175 degrees Celsius, on ECO Roasting Function.

3Remove beetroot from sous vide bag and cut into 1 inch cubes. Place the cut beetroot on a baking pan, add a drizzle of olive oil and season with salt and pepper.  Toss ingredients together. Roast the beetroot for 30 minutes.

4Season the Pumpkin with salt and pepper.  Pre-heat baking pan with 2 tbsp. vegetable oil, 1 tbsp. olive oil and 1/2 tsp cumin seeds for about 3 - 5 minutes, until the oil is very hot.  Add the seasoned beetroot and toss until all the vegetable until fully coated. Bake in the oven for about 30 minutes

5Cool roasted pumpkin and roasted beetroot.

6Toss arugula in a lemon juice, a drizzle of olive oil and season with salt and pepper. 

7Serve arugula on a large serving platter.  Add the roasted pumpkins, beetroot, feta cheese and garnish with pine nuts.

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Chocolate Marble Cake http://cookingwithzahra.com/2017/04/chocolate-marble-cake/ Sun, 09 Apr 2017 12:47:40 +0000 http://cookingwithzahra.com/?p=3905 The post Chocolate Marble Cake appeared first on Cooking with Zahra.

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Chocolate Marble Cake

April 9, 2017

  • Prep Time: 15 mins
  • Cook Time: 1 hr

Ingredients

1 cup butter

1 1/2 cups sugar

2 tsp vanilla extract

3 eggs

2¾ cups all-purpose flour

1¼ teaspoons baking soda, divided

¼ teaspoon salt

1 cup yoghurt

1 cup chocolate syrup

1 orange rind

Directions

1Heat over to 180 degree Celsius. Grease 10-inch tube pan

2Beat butter, sugar and vanilla in large bowl until fluffy. Add eggs; beat well for five minutes.

3In a separate bowl prepare dry mixture: sift flower, baking power, 1 teaspoon baking soda and salt.

4Alternatively add dry ingredients and yoghurt to creamed mixture. Don’t over-mix the batter, as not to take the air out of the dry mixture.

5Measure 2 cups batter in small bowl; stir in syrup, orange rind and remaining ¼ teaspoon baking soda. To the remaining batter pour into prepared pan. Pour chocolate batter over vanilla batter in pan; do not mix.

6Bake 60 to 70 minutes or until wooden pick inserted in centre comes out clean.

7Cool 15 minutes; remove from pan to wire rack. Cool completely on wire rack.

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Roasted Eggplant and Garlic Pasta with Labneh http://cookingwithzahra.com/2017/04/roasted-eggplant-garlic-pasta-labneh/ http://cookingwithzahra.com/2017/04/roasted-eggplant-garlic-pasta-labneh/#comments Thu, 06 Apr 2017 16:21:29 +0000 http://cookingwithzahra.com/?p=3465 The post Roasted Eggplant and Garlic Pasta with Labneh appeared first on Cooking with Zahra.

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Roasted Eggplant and Garlic Pasta with Labneh

April 6, 2017

  • Prep Time: 15 mins
  • Cook Time: 25 mins

Ingredients

2 cups tomato strained tomato

2 large eggplant, thinly sliced

2 whole garlic bulbs

8 - 9 pieces sun-dried tomato, thinly sliced

Salt

Pepper

½ tsp. sugar

2 tsp. oregano

2 tbsp chili-infused olive oil

1 tbsp black truffle oil

1/2 cup labneh balls, crumbled

1 pack of linguini pasta

Chili flakes (optional)

Handfull of basil leaves, roughly chopped

Directions

11. Pre-heat oven at 200 degree C

2In a large cookie sheet or baking pan, drizzle olive oil and place slices of eggplant on tray and whole garlic bulb, with skin.  Top vegetables with another drizzle of olive oil and roast in oven for 15 to 20 minutes until they are slightly golden brown.  When vegetable are cooked, remove the garlic skin and keep the roasted garlic and roasted eggplant on the side.

3In a large pot add water and bring to a boil.  Once water has boiled add the whole pack of pasta, pinch of salt and some olive oil.  After ten minutes check that the pasta is cooked al-dente and drain the water. 

4While you are cooking your pasta, in smaller pot combine strained tomato, salt, pepper, sugar, oregano, chili-infused olive oil, black truffle oil, sun-dried tomato, roasted eggplants and roasted garlic.  Leave to simmer on medium heat for five minutes.

5In a large pot mix the drained pasta and the roasted eggplant and garlic tomato sauce.  

6Serve on plate with a spoonful (or as much as you want) of labneh and some fresh basil leaves

7I like this dish extra spicy, so I like to also add some chili flakes on my dish...bon apetite.

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Zaatar Bruschetta http://cookingwithzahra.com/2017/04/zaatar-bruschetta/ Thu, 06 Apr 2017 15:35:50 +0000 http://cookingwithzahra.com/?p=3460 It is always fun to combine traditional recipes from around the world and give it a Middle Eastern flair. I had some friends come over for dinner and I wanted to make them something with a special twist. I absolutely love the traditional Italian bruschetta; it is a flavourful, fresh and just simply delicious. Recently

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It is always fun to combine traditional recipes from around the world and give it a Middle Eastern flair. I had some friends come over for dinner and I wanted to make them something with a special twist.

I absolutely love the traditional Italian bruschetta; it is a flavourful, fresh and just simply delicious. Recently I have become obsessed with the wonderful flavour of fresh thyme, in Arabic it is called Zaatar. There are two popular ways that Zaatar is consumed: fresh or dry. The dry zaatar is typically a wonderful dry mixture of ground thyme, oregano, sumac, marjarem, fresh salt and sesame seeds. The fresh zaatar leaves have a strong and bold flavour that is absolutely delicious in salads.

For my recipe I thinly slice red onion and combined it with olive oil, salt and sumac. I leave the mixture to rest for about fifteen to twenty minutes. I then add some fresh zaatar leaves and cherry tomatoes and serve this wonderful mixture over toasted french baguette slices, and finally top with feta cheese crumbles. The bread slices were very easy to prepare, I simply preheated my Electrolux Combi-Steam oven at 180 degrees Celsius and toasted slices of french baguette brushed with a garlic and olive oil mixture.

Hope you enjoy this recipe.

Sahtein!!

Zaatar Bruschetta

April 6, 2017

  • Prep Time: 15 mins
  • Cook Time: 15 mins

Ingredients

Bread base:

1 baguette, sliced

¼ cup extra virgin olive oil

1 tsp crushed garlic

Topping:

1 cup cherry tomatoes, cut into quarters

2 cups zaatar leaves

2 tsp sumac

2 tbsp extra virgin olive oil

Salt/pepper

¼ cup Greek Feta cheese, crumbled

Directions

1Pre-heat oven at 200 degrees C. Cut baguette into slices. Mix olive oil and garlic to make a paste and brush over the baguette slices. Bake in oven for 5 minutes.

2In a medium sized mixing bowl combine onions, sumac and olive oil; mix ingredients together and allow to sit for about 20 minutes. Add zaatar leaves and cherry tomatoes to the onion mix.

3On each slice of toasted break layer the zaatar mix and top with some feta cheese crumble.

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