Swiss roll - Jelly roll

I guess you've noticed by now I have a sweet tooth and like baking. Tried to think of a dessert or treat which doesnt use butter and then a little bulb in my head lit up and I remembered I havent made Swiss rolls in a while. The thing I like about swiss rolls is making the sponge cake is quick and easy and once you master the art of rolling, it's ready to be eaten immediately. That is if you dont put it in the fridge or freezer for 30 minutes. Whatever the case it's a win win situation as it's a delicious little treat. Forgive me today, my photo isn't upto par and I had forgotten to add the extra confectioner's sugar and have some jam oozing and realised it too late!!


Ingredients
3 eggs
2/3 cup granulated sugar
1/3 cup water
1 tspn vanilla essence
3/4 cup all-purpose
1 tspn baking powder
¼ tspn salt
Powdered Confectioner's sugar - for dusting
2/3 cup spreadable raspberry jelly/jam (or any other filling of your choice)


Method
Heat oven to 375 deg F. Line a baking pan, preferably (15 × 10 × 1) inches, with cooking parchment paper or aluminum foil. Spray with non-stick cooking spray.

Beat eggs in small bowl with electric mixer on high speed for about 5 minutes or until very thick. Gradually beat in the granulated sugar. Beat in water and vanilla on low speed. Finally add the flour, baking powder and salt, beating just until batter is smooth. Pour into the prepared pan, spreading out well to form a thin even layer.

Bake for 12 to 15 minutes until toothpick inserted in center comes out clean. Spread a clean kitchen towel on a wire rack and sprinkle confectioner's sugar on it. Now loosen the edges of the cake, then turn the whole pan upside down upon the towel. Carefully remove the parchment paper or aluminium foil from the top. Trim off the hard edges of the cake, and while its hot, carefully roll up cake from the short side. Keep the roll as tight as possible and let cool for approx 20 minutes. You could also keep it in the fridge.

Unroll the cake gently and remove the towel. Beat the strawberry jam slightly to soften;I like warming it for a few minutes in the microwave. Now spread it evenly over the cake. Do not put alot of jam as it will ooze out once rolled up again.I often make that mistake!!

Now again roll up the cake, which will be easier this time around. You can wrap it in cling film and place it in the fridge for 10-20 minutes if you dont want to serve right away. Helps with making the cake firmer and easier to slice.
When ready to serve place it on a serving dish. Sprinkle with confectioner's sugar to hide any cracks. You could also cover with frosting. Slice into 10-12 pieces.
Optional: Serve it with icecream or whipped cream.

Danish vitumbua - Danish aebleskiver

 

This post is in appreciation to the anonymous reader who commented on the vitumbua pans. Thank you for posting on aebleskiver pan, I can now put my pan to more use.I visited the website which also has recipes and decided to try cooking the danish vitumbua using my pan following the video's instructions. And I really enjoyed making and eating them. The recipe was easy to follow and cook quickly. Spent around 30-45 minutes maximum. I made half of the recipe added vanilla and cardamom and I ended regretting doing so...the plate was emptied so quickly!!! The aebleskiver were scrumptious ate mine with warm apricot preserve. The aebleskiver were soft, imagine eating a delicious pancake or crepe but in a ball shape. Perfect finger food. Delicious!!!

This is half of the original recipe. It makes approximately 28 aebliskiver using my small holed pan.
Basic ingredients:
2 eggs
1 cup of milk
1 ½ cup of self raising flour

My additions:
1-2 teaspoons of vanilla
1 teaspoon of cardamom
2 tablespoons of sugar

Procedure I still advice you watch the video.
1.In a medium bowl beat the eggs and milk. Add the vanilla, cardamom, sugar add the flour to a slightly heavy pancake- crepe like consistency. Let rest for 15-20 minutes. For simplicity pour the mixture in a small jug.
2.Heat your aeblisker pan or vitumbua pan.
3.Put ½ teaspoon of oil in each hole then pour some of the mixture in the holes. Make sure it doesnt over fill.
4. This is the tricky part: After a few minutes using a wooden skewer lift up the top of each aebliskiver, and turn approximately 1/3 rd on it's self(looks like a hood).Then after a minute using the skewer lift from one side try to turn to the other side. This allows the batter to expand. Then after 1 minutes holding the top, lift the aebliskiver and turn it over; this allows the ball shape to form. Keep rotating the ball till it's fried and becomes golden brown.
Once ready remove from heat and repeat until all the mixture finishes.

Serve with jam. (As I added sugar to mine you can have them without adding anything).

Cheers to the danes!!! Mange Tak!

Mchicha na Njegere wa Nazi - Spinach with peas in coconut cream

 

Mchicha(spinach) is one of the most widely eaten vegetable in Tanzania. In the coastal areas it is cooked with coconut milk and in the interior of Tanzania it is cooked with peanuts and in areas near Kigoma they use palm oil (Mawese).

Mine is a modern simplified recipe, I use frozen spinach, peas and I like blending the vegetables when I use coconut powder but traditionally the onions and bell pepper are sliced thinly, tomato is peeled and diced.The spinach is bought fresh from the market then cleaned and finely chopped. You put the spinach in your cooking pot and add the vegetables with 1 cup of water and cover. After 10-15 minutes the spinach will shrivel and the vegetables will soften then you add heavy (full thickness) coconut milk, curry powder and salt and let cook for another 15 minutes uncovered. Your dish is ready to be eaten with Ugali, rice or chapati and fried fish or meat.

Makes 6 Generous servings
Ingredients:
2-10oz frozen chopped spinach (Birds eye brand)
1 packet of coconut powder (equivalent to 1 whole coconut)
1 carrot,
1 medium onion
1 tomato chopped
1 tablespoon tomato paste
1 jalapeno/ chili pepper
1-2 teaspoon curry powder(to your liking)
1 ¼ cups water
salt
1 cup of frozen green peas.

Directions
1.Take a wide rimmed pan put the frozen spinach add ¼ cup of water on medium (5 mark) heat. Let the spinach thaw first on the stove top then increase the heat to medium high (7 mark) for 10 minutes. Some of the water should evaporate.
2.In the meantime blend the onion, carrot,tomato, jalapeno, bell pepper, coconut powder, 1 cup of water and tomato paste. Pour this mixture to the spinach, stir and add the curry powder and salt. Add the green peas cook covered for 10 minutes then simmer uncover for 10 min. Once the peas are soft and most of the fluid has evaporated the mchicha is ready.

Chuma cha kuchomea Vitumbua - Vitumbua pans

A Mama ntilie street vendor's Kitumbua pan in Tanzania. Image source

It isn't easy to find a good pan once your away from East Africa. Most of the people I know brought their pans with them from back home. While in Tanzania you would have bought your pan at the local market. When you shop for a pan there are 3 factors you take into consideration; the Pan's size, number of holes and casting. If you are a food vendor or own a commercial restaurant a pan with greater than 7 holes would be ideal. Of all the qualities an iron cast pan is highly sought because they hold in the heat well and create uniformly cooked vitumbua. I use a small appam pan given to me by my mum but can be bought from Indian speciality shops or you can always ask an Indian own grocery shop attendant,they can direct you where to find one. Another option is to try out the Danish aebleskiver pans, which also does a wonderful job and comes in different sizes. In comparison the Norpro brand pan makes smaller vitumbua while the Lodge brand makes the ideal sized kitumbua. You can find them online at amazon.com.

Hope I have answered a mystery reader's query. And if you've missed my vitumbua recipe post, you can get it here.
Nakutakieni siku njema!- Wish you all a great day!!

Pilau kavu - Plain pilaf

 

Pilau literally means rice gruel.Pilau is also known as pilaf it is eaten widely in India and Arabia.Most of the Pilau recipes usually incorporate meat or fish with nuts and saffron.Pilau Kavu is also commonly known as the poor man’s Pilau.As long the Swahili wife has an onion, a tomato, spices and rice in her pantry her family doesn’t sleep hungry. And if she has a papaya or mango tree in her shamba (field) or backyard they will have that with Pilau.

Makes 6 -8 servings
Ingredients:
3 cups of basmati rice
2 medium size onions
5 Tbs. of vege oil
2 finely chopped tomatoes or 2 teaspoons of tomato paste
1 tsp. garlic paste
1 tsp. ginger paste
Salt
4 ½ cups of HOT water.
Optional:
½ bell pepper
½ cup raisins

Pilau spices in powder form
½ tsp. cinnamon
½ tsp. coriander
¼ tsp. cardamom
½ tsp. black pepper
1 tsp. turmeric
1 tsp. cumin

Directions
1.Wash and soak the rice. Keep it aside.
2.Put the oil in a large pot, add the onions fry till lightly brown. Then add the garlic ginger mixture, spices and green pepper. Once the onions take a deeper shade of brown add the tomatoes, stir frequently till the tomatoes tender. You may need to add few tablespoons of water to help the tomatoes to soften completely should look like paste.
3.Preheat the oven to 350F.
4.Add the hot water, salt and then rice to the pot. Bring to boil and then turn down heat to simmer, cover and leave for 15 minutes. Add raisins, cover the pot and put in oven for 10 minutes after the 5th minute gently stir the pilau and put it back in the oven.

Serve warm with spinach, fried fish or meat and Kachumbari(Salad).

Eid Mubarak!!

The blessed Month of Ramadan has officially ended. And the mosques and homes are filled with believers well wishing each other. As a tradition after the 30 days of fasting on Eid day the Breakfast is usually special. People cook alot of sweet treats which can be consumed then or when friends, neighbours and family visit.

We made a few things for Eid breakfast. Served with Chai.
Mkate wa kumimina - recipe will be coming soon.
Cake - coloured for the fun it!!
cinnamon rolls
visheti- recipe will be coming soon.
Laduu- recipe will be coming soon.
Date crescents
Nangatai
Meat cutlets
Sambusa

Nangatai - Indian crumbling cookies

These cookies are known as Nangatai by the Swahilis but it's origins are from the Indian continent and is known by the name Nankathai or Nankatai. They are usually cooked on special occasions like Eid, Diwali, wedding etc. I remember we used to cook them at home with a little semolina flour and I managed to find a recipe online at Chachi's Kitchen which does that. I made approximately 36 cookies.


Ingredients
4 oz semolina
8 oz plain flour
6 oz sugar
6 oz butter
1 egg (optional) (or 1 tbspn milk)
1/2 tspn baking powder
1/2 tspn ground cardamom
1/4 tspn nutmeg
pinch of yellow food colouring (optional)

Heat the oven to 180 degree centigrade or 350 F
1. Beat the sugar and butter until creamy and pale in colour
2. Add the egg (or milk), mix
3. Add flour, baking powder, cardomom, and nutmeg mix
4 Knead the dough, form into walnut size balls, place on a greased baking tray
5. mix the food colouring with a little water, using a cocktail stick, make a spot of colour in the centre of each ball
6. Bake in the oven for 20 minutes

You can serve them with a cup of Chai or Kahawa(coffee).

Meat Cutlets - Katlesi za nyama

This is another version of meat chops eaten in East africa. It is a snack and easy to make food you can find it at most restaurants or Migahawa.And it's commonly cooked in Ramadan, too. This chop is a mixture of cooked seasoned meat and mash potatoes. I have previously posted another version with the meat in the middle. In this recipe I used potatoes you can always substitute it with potato granules.

Ingredients
Meat:
1.5 pound of ground beef /chicken
spices: 1 teaspoon of  each : cumin whole/powdered, black pepper, cayenne pepper, and any
other spice you like
¼ cinnamon powder
ginger,garlic, cilantro, bell pepper paste - 2 spoonfuls (I usually
blend them and store in the fridge).
1 medium onion - diced.
salt
1 teaspoon of oil/ cooking spray just to coat the pan
1-2 spoons of lemon juice
Optional: 1-2 teaspoons of crushed red pepper
8 medium potatoes, boiled and finely mashed.(Do not add water or butter)
¼ cup fresh cilantro or parsley finely chopped.
2 eggs,beaten
vege oil for frying
breadcrumbs for coating

Directions:
In a saucepan heat the oil and add the spices just want them to
create an aroma add the meat and ginger paste and let it brown. Add a little
water to make sure that the meat gets cooked thoroughly. Add the lemon juice and let all the liquids evaporate add the onions and chopped cilantro in and let cook for 5 minutes only. Put your meat aside and let it cool.

Once meat has cooled mix it with the mashed potatoes. You can taste for salt and add more salt or lemon juice or red chili flakes. Then take a fist of the mixture and shape it in an oval shape. Repeat this till you finish the mixture.

The final step
Beat 2 eggs, roll the cutless into breadcrumbs then dip each cutless in the egg wash and fry.Fry till are evenly brown. Drain on a paper towel. Best eaten as a snack or with a dip.

Notes:
1. Sometimes the mixture can be very soft and sticky... put it in the fridge for 30-40 minutes. Then make the shapes.
2. If you want to store in the freezer.. shape the cutlets then put them in a tray and freeze for 30-45 minutes. Then you can store them in Ziploc bags without fear of distorting the shape. I usually put 6-8 pieces in a bag and whenever I want to cook them, I defrost them on a plate lined with paper towelto absorb any water then I continue with the final step.

Date crescents - Aqras Tamir

I wanted to make a date stuffed Eid treat and decided to try this recipe from the Cookbook titled From the lands of the Figs and Olives by Habeeb Salloum and James Peters. The recipe is from Syria and Lebanon.
The Crescents tasted lovely, the pastry was crumbling and the filling wasn't very sweet.. something I love. I improvised using walnuts and pecans instead of almonds. From the appearance I noticed though a few of them after baking had opened up from the edges.Next time I cook them will try to seal the pastry more thoroughly.

Makes about 36 pieces
Ingredients:
1 1/4 cups butter, melted
2 eggs
1/2 cup milk
1/2 teaspoon salt
1 1/2 teaspoons vanilla
3 cups flour
2 teaspoons baking powder
1 cup finely chopped dates
3/4 cup blanched almonds, ground
1/4 cup sugar
1/2 teaspoon cinnamon powder
pinch nutmeg powder
pinch ground clove powder
1/2 cup confectioner's sugar


In a bowl, mix 1 cup of butter, the eggs, milk, salt, and vanilla. Sift together the flour and baking powder, then gradually knead the flour into butter mixture until a soft dough is formed. Form into ping-pong size balls and allow to rest, covered with a cloth, for 1 hour.
In the meantime, make the filling by thoroughly mixing the rest of the ingredients, including the remaining 4 teaspoons of butter and excepting the confectioner's sugar.



Roll out the balls to 3-4 inch rounds. Place 1 heaping teaspoon of filling in the center of each round, then fold over to cover the filling and form into a crescent shape. Pinch the edges together to seal.


Place a baking tray; then bake in a 350 F preheated oven for 20minutes or until the crescents turn golden. Remove from the oven and allow to cool; then place on a serving tray and sprinkle with the confectioner's sugar.

Ndizi mkono wa tembo za Nazi Original version- Sweet plantain in coconut cream

Ingredients
4 large ripe sweet bananas (yellow plantain)
1/2 cup sugar
1/4 to 1/2 cup of water
2 packets of coconut powder - (equivalent 2 coconuts)
1 cup of milk
1 teaspoon of custard powder
1 teaspoon crushed cardamom
Optional: Few drops of vanilla essence.

Direction:
Peel the bananas, cut in half lengthwise and remove the seeds. Place in a shallow cooking pot. Add water and simmer on low heat until tender. In a blender mix the sugar, cardamom, coconut and custard powder and milk. Add the coconut mix and simmer for a further 10-20 minutes. Serve warm or cold. Goes well with meat or fish dish.

Cinnamon Rolls

Salaam,

I have been craving for something sweet and homemade cinnamon rolls came to mind. Surfing the net I came across The Pioneer Woman cook's recipe I couldnt resist to take the challenge. The recipe maybe a little bit time consuming but I found it very easy to make. I made 1/8th of the original recipe, used brown sugar instead of white added raisins & nuts and cooked my rolls in a 2 bread pans ( each with 7 rolls). For the frosting I reduced the sugar and used vanilla essence instead of Maple. Final results the rolls are mouth watering divine, extremely delicious!!!! I have already eaten 2 of this little treats.

The printable original recipe link

Kaymati za Shira ya maji - Sweet balls in syrup

This is a sweetbread commonly made in the month of Ramadan or for special occasions. The Somali's call it Quraa and it is also consumed within the Arabian peninsula as Lokmat or elqimat. In Turkey it is known as Lokma and a chef who makes lokma is called a Lokmaci ( pronounced lokmaji) a professional occupation in its own right!!! During my stay in Turkey I have often seen long lines in the streets were people are offered a few lokma's straight from the pan served to commemorate a deceased family member. There are slight differences due to regional habits but at the end they almost taste the same.

I am adding this video from youtube on a Turkish Lokmaci(Lokma Chef)as its in english. In the beginning of the video you will see him frying a dessert called Tulumba Tatlisi after that segment comes the making of Lokma aka Kaymati. You can observe how he dips his hand in water first then cuts a piece of dough. Its a messy job but viewing the video I believe it will make it easier.


This is the recipe for a swahili kaymati. Inshallah I will post other variations in the future.

Shira - Syrup ingredients:
1 cup of water
1 cup of sugar
1 teaspoon of ground cardamom
Optional: 1 teaspoon of lemon/ lime juice

Dough ingredients:
1 cup of all purpose flour
1 tablespoon of rice flour
1 tablespoon yogurt
1/2 teaspoon of yeast
1 teaspoon of vegetable oil or ghee
1/4 - 1/2 cup of warm water
pinch of salt
1/2 teaspoons sugar
Oil for frying


Directions:
1.In a large pot mix the syrup ingredients and bring it to boil. Once simmered for 20 minutes add the optional lemon juice and put it aside to cool down to room temperature.

2. Mix the dough ingredients Once mixed the dough will be sticky and thick.Let it raise for 30-1hr.

3.Heat the oil on medium heat. Once hot using your fingers or spoon, dip in a bowl of cold water then pinch of a small piece of the dough and try to shape it as a ball. Then put it in the hot oil. Do this in batches. Fry the balls for few minutes until golden .Using a slotted spoon continuously turn and stir the balls till golden brown; Remove them and dip them in the Shira, give them a quick stir or two then remove them and put them in your serving dish. Continue making more dumplings till the dough finishes.
Serve warm as they will be at their crunchiest.

Afiyet Olsun!!!!

Tambi za kukaanga na zabibu- fried vermicelli with raisins, Caadriyad

 

Tambi - Vermicelli is a common ingredient in the kitchen. There are many ways to cook and present this ingredient.In the Zanzibari kitchen the cook can make a couple of alternatives and give it a different name. If cooked in milk - Tambi za Maziwa, coconut milk- Tambi za Nazi , fried - Tambi za kukaanga and if made into a loaf its called Mkate wa Tambi which also has variations depending on what is added to the vermicelli. It can also be added to a rice dish for pazazz.
Fried Vermicelli with raisins is a delicacy shared in many cultures. Somalis call it Caadriyad and is often offered with rice. In the Swahili and Omani culture it is eaten as a dessert by itself or accompanied with spicy meat or fish.

Ingredients:
½ of a 450g packet of vermicelli
½ cup of sugar
½ cup raisins, washed and soaked in water.
2-3 cups of hot water
4 tablespoons of vegetable oil
a drops of vanilla essence
2 teaspoon of cardamom powder
Optional:
Add sliced almonds

Directions:
In a deep heavy dish heat the oil on medium setting. Fry the uncooked vermicelli make sure you stir frequently. Once golden remove from heat and carefully pour out the excess oil.
Add 2-3 cups of hot water, sugar, cardamom and vanilla essence and stir to combine and reduce the heat to a lower setting to allow the vermicelli and spices to cook well. Once the water evaporates takes approx 20-30 minutes and the vermicelli has soften. Add the raisins and almonds and stir. Leave for 2-3 minutes then remove.
Can be served cold or warm.

NB:If you notice the vermicelli is still hard you can add a little more water.

Optional stage:
Switch on the oven broiler.
Pour the vermicelli in an oven proof container and cover with aluminium foil. Let the vermicelli brown a little on top to your liking. Usually takes 10-15 minutes. This process also helps evaporating any excess water.

Chila - Rice flatbread

This is another simplified Zanzibari bread recipe. The traditional way is to use whole rice which is either soaked in water overnight or grounded dry with mortar and pestle. There are two versions of chila one is a dry flat bread which has sugar added to it which is similar to my recipe. The second version is the most authentic one ; once the bread is cooked a tablespoon of tui iliyopikwa na sukari na hiliki - cooked coconut milk which has been sweetened with sugar and cardamom is drizzled on top.
In my recipe I use rice flour which can be found in any convenient store.

This recipe makes 8-9 chila

Ingredients
1 cup of ground rice flour
1/2 cup of sugar
3 tablespoons of coconut powder
1 egg white (You can use a whole egg)
1 teaspoon of yeast
1-2 teaspoons of ground cardamom
1 1/2 cup of warm water.
Optional : few drops of Vanilla essence or rose essence (Arki ya rosi)

Directions:
Mix the rice flour, yeast, cardamom ,coconut powder and sugar in a bowl. Using a hand held mixer add the egg and water slowly to the dry ingredients. Let the mixture stay in a warm area till it rises.

Once the mixture has doubled in size. Heat a small nonstick round saucepan on medium heat. Spray a little cooking oil and wipe it off. (You are only doing this to make sure that the bread doesnt stick to the pan ). Stir the mixture, it's consistency will be like of pancake batter and using a ladle pour the mixture and tilt the saucepan till it spreads out evenly. Then cover the saucepan with a covering this allows the holes to form on the bread. Once you notice the bread is browning underneath and there are alot of holes the bread is ready to be removed.
Now when you remove the bread you have to stack them in a special manner.You can see the image below.

The reason why you do this is you dont want the browned side colour to rub on the white top. It usually happens when they are hot.

Chila can be eaten while warm or cold. Can be eaten by itself or with a stew.

Enjoy.

Plantain in coconut milk -Ndizi Mkono wa tembo za nazi

Ingredients
6 large ripe sweet bananas ( yellow plantain)
1/2 cup sugar
3 cups thin coconut milk
1 cup thick coconut milk
1 teaspoon crushed cardamom
Optional: Few drops of vanilla essence.

Direction:
Peel the bananas and cut in half lengthwise and place in a shallow cooking pot. Mix sugar and crushed cardamom with the thin coconut milk and pour over the bananas. Simmer gently on a low heat until tender. Add thick coconut milk and simmer for a further 10 minutes. Serve warm or cold. Goes well with meat or fish dish.

Mandaazi 2nd Version

This is one of my old recipes which I had contributed to SOL. Thought it would be good to add it here, too.
Link to the other Mandazi recipe.

Maandazi/mahamri- (East african sweet bread)
Ingredients:
3 cups flour
2 1/2 teaspoons yeast
3 tablespoons of coconut powder
4 tablespoons of powdered milk(some add also custard powder)
3/4- 1 cup of sugar
a Pinch salt
2 eggs
1 tablespoon margarine
1-2 cups of warm water
oil for frying
Makes about 4 dozen

Sift flour. Add the sugar, salt, coconut powder,milk powder and yeast together.

Beat egg well. Stir the egg mixture with the margarine into flour and add water and mix until soft dough is formed. Add more water if necessary.

Knead dough in the bowl until smooth but not sticky. Dough should leave the sides of the bowl cleanly. Cover with a towel and let rise in a warm place for about 30 minutes. Roll out dough on a floured board until 1/2-inch thick. Cut into squares, strips, or triangles( dividing it into 4 parts is more practical). Fry in deep fryer until golden brown. Drain on absorbent paper.

Serve with stew or can be eaten by itself when warm. Instead of cooking in oil you can bake in a conventional oven as if your baking pastry

Ramadhan Kariim

Asalaam Aleykum

I would like to wish everyone a blessed Ramadhan. It's a blessed month of spiritual devotion to the Almighty God, time of self discipline as well as an opportunity to get closer to the family and community at large. For the upcoming 30 days, Muslims will fast from sunrise to sunset and later with family and guests share a meal together and also attend Prayers at the Mosque.So, in it's essence people eat less and keep active through prayer and continuing with their daily livelyhood. And for alot of people Ramadhan is the time they lose weight and for the unfortunate few a time to put on weight.

As fewer meals are consumed, the women of the house get busy to present different foods and delights at the table for Iftar - Time of breaking the fast. Different countries have different customs and favorite dishes one thing we all have in common is muslims prefer to break their fast with dates or water as it was an act the Prophet Mohammed(SAW) liked doing i.e Sunnah. In Tanzania throughout Ramadhan alot of snacks will be made the likes of Bajia (fritters), katlesi (Meat or egg chops), Sambusa(Samosa), Kaymati, kashori.Some communities like to break their fast with porridge(uji) like shurba made out of rice (Uji wa mchele), Black eyed peas (Uji wa kunde). The main course can consist of rice, breads - Chapati, Mkate wa ufuta(Sesame bread),Mkate wa Maji(Kimis bed/ crepe/pancakes), Mkate wa Ajemi , mandazi, mahamri eaten with different michuzi(stews) either made from meat, fish or mboga(veges). Other staples commonly consumed are Mhogo (Cassava) Viazi vitamu or Ndizi mbichi za Nazi (Cassava, sweet potatoes or Green Banana in coconut cream). Honestly there is alot to offer. Last comes dessert - Custard is a local favorite,creme caramel, faluda(rice grass pudding),fruit salad, ndizi mbivu/mkono wa tembo za nazi ,kaymati ,tambi za kukaanga(Adriyada,fried vermicelli with raisins), vitumbua or mkate wa kumimina/sinia (rice bread), chila, vipopo and vilosa. And throughout the evening there is alot of Tea and fresh juices to drink.
Back home the more people you can share your food with and the more charitable you can be is desired.People are more patient and considerate as everyone wants their fast to be accepted by the Almighty.

Ramadhan Makbul everyone!! Amin

Mkate wa Ajemi - Persian(Ajemi) Bread

I still dont know when this bread was inherited by the Swahili culture.Historically, Zanzibar Islands was influenced by Persians so thats how this soft flat bread was added to our cuisine.The word AJEM in arabic means the non arabs but the Persians were commonly known by this title.


Ingredients
1. 3 cups of flour ( I mix 1 cup of all purpose , 2 cups white wholewheat)
2. 1 cup of yogurt
3. 1 packet yeast
4. 1/4 tablespoon baking powder
5. 2 tablespoons of canola oil
6. 1 tablespoon salt
7.Vegetable ghee - can substitute with canola oil.
Optional addition : Add 2 eggs

8. A pan for cooking the bread and a pizza board or flat pan which is oven proof.

Directions:

In a bowl mix the flour, yeast and baking powder well. In a smaller bowl whisk the eggs, oil and yogurt then pour into the flour and knead till soft. Let the dough rest for 30 minutes covered or in the oven.

Take the dough and divide it into 6 or 8 equal pieces.( 8 make smaller size- like pita) Make into balls and prepare them as if you are making chapati.


1. On a floured surface roll dough as thinly as possible with a rolling pin.


2. Add a tablespoon of warmed vegetable ghee or canola oil on top of the rolled out dough.
3.Using your hands stretch the dough to make it thin then lay it on the surface and roll it.




4.Taking one end roll the dough into a ball like a cinnamon bun.



5.Repeat the same process till all balls are done then put in a bowl and cover for another 30 minutes. Allows the dough to raise.


Cooking:
Take a pan put it on medium heat and heat put your oven on broil.
Roll out the dough to an almost perfect circle and place it on the pan.


Let it brown a little on the bottom then transfer it to the ovenproof pan and place it in the oven for 1-2 minutes with the door closed. Once the top browns remove from the oven. Add a little dab of butter on top. Note: The bread burns quickly in the broiler.






Repeat the process.


Tip:
To save time I usually roll 2 balls at a time, once you remove one from the pan the other is ready to remove out of the oven. The bread cooks quickly within 10 minutes your done.

Variation:
Instead of adding Yogurt you knead the flour with water only.

Mkate wa Mayai - Swahili sponge cake

This is a favorite in Zanzibari Kitchens. It literally translate to Bread made with eggs. As its soft and spongy it is consumed in the morning or at teatime. It's a quick treat to make as it's ready in 30 minutes.
Some people like to garnish it with Raisins on top, I beg to differ like it plain.


Ingredients:
6 eggs
1/4 cup sugar
3/4 white wholewheat flour
2 teaspoons of powdered cardamom.
1/2 teaspoon baking powder.
Optional: Essence - vanilla
1/4 cup raisins.


Directions:
1. Preheat the oven to 350 F.Grease a round cake mold with PAM.
2.In a bowl beat the eggs, sugar and cardamom powder and the optional essence with a hand held beater approx 5 minutes or until the eggs have peaked.
3.In a different smaller bowl mix the baking powder with the flour then slowly add it to the egg mixture while your still beating the mixture.
4.Pour the mixture into the baking pan and bake for 20 minutes. To check for readiness the toothpick shouldnt be wet once pricked in the center of the cake.
5.Remove from the oven and let cool. It's ready to serve with Chai.

Variation: Garnishing with raisins.
When you pour the mixture in the baking pan add the raisins on top.

Ndizi za nazi na nyama - Green bananas with coconut cream and meat.

This meal is also known as Matoke in Uganda.It is a common meal eaten in East africa but can have different variations. Coconut cream or ground peanuts can be used for the base.Can be cooked with meat or without but will be eaten with grilled or roasted meat. It is usually consumed at lunch and dinner. Another variation common in Moshi is Mtori it's consistency is more watery and smooth thus can be eaten as a porridge in the morning or for brunch. I cook mine with coconut cream,tomatoes and spiced meat. Because of the tomatoes it gives a deep yellow shade.
Today I have added hyperlink images to help visualise the process.


Recipe serves 8 people
Ingredients:

24 green bananas (the small version, if its longer 18)peeled and sliced
2 packets of coconut powder equivalent to 2 coconuts
3 tomatoes,
1 onion
1 bell pepper
2 carrots
2 teaspoons of tomato or red pepper paste
1 teaspoon of curry powder
4 cups of water

Meat mix:
1-1.5 pound meat cut into small peices
*12 cloves of garlic
*large peice of ginger grated
*1/2 batch of cilantro
*1-2 chilli's or jalapeno peppers
3 teaspoons of black pepper
2 tablespoons of vinegar
1/2 cup of water
1 teaspoon of salt

* I usually make a paste of these should make around 3 teaspoons.

Directions:
1.Put the sliced bananas in the heavy based pot.
Blend the coconut powder, tomato paste, carrots, tomatoes, onion, bell pepper with 1 and 1/2 cup of water. Once finely blended add to the bananas. To the Banana mixture add the spices, remaining water and cook covered on medium heat (4-5 heat) for approx *50 minutes. The bananas have a tendency of sticking to the base of the pot so stir frequently.

NB.* If you notice the banana mixture have already soften i.e become mushy, take it of the heat.

2.In a different sauce pan mix the meat with all the ingredients, cook on high setting 9-10 covered for 15 minutes then remove the cover. The meat is ready when it becomes slightly tender and all the water has evaporated. Takes approx 30-45 minutes.

3.Then add the spiced meat to the bananas,stir in the meat let simmer together for 10 minutes so that the 2 flavors can mix. You can taste and add salt, chili, vinegar to your liking.
4. The food is ready to serve. Food is enough to serve 6-8 people.

Carrot Cake

Asalaam aleykum,
Been a while since I posted a recipe. This is a recipe I learnt from my girl "W" while we were living together in Turkey. Its a quick recipe and healthy. The cake is moist but I have noticed at times it can be a little dense depending on the carrots.

Ingredients:
5 eggs
2 cups of flour
2 cups of finely grated carrots(8-10 big carrots)
1 cup of sugar ( I use 2/3 of a cup)
2 teaspoons of baking powder
1 tablespoon of Cinnamon powder
Optional: Add vanilla extract 1 teaspoon.
Some teaspoons of Milk


Directions:
Preheat the oven to 350 F. Grease and flour a round cake pan.
Beat the eggs and sugar in a large bowl. Add the cinnamon & optional vanilla. Stir in the carrots and mix it well then finally add the flour and baking powder. The batter will have a deep orange hue; if you think it's very thick you can add a few teaspoons of milk. Then pour the mixture in the prepared cake pan.

Bake in the oven for 30-40 minutes or until a toothpick inserted in the middle comes out clean.
Let it cool.

You can serve the cake as it is. Or add whipped cream or frosting. I love it as it is.

Mandazi, Mahamri

This is one of my favorite food. Mandazi is a fried sweetbread which is cut in a triangular shape. It can be eaten anytime of the day though it is most commonly eaten for breakfast or supper. You can have it with stew/veggie sauce or with a dab of margarine which was my dad's favorite or by dipping it in a cup of tea.

A Swahili lesson - 1 is called Andazi, more than 1 are called Maandazi.


Ingredients.
3 cups of flour
3/4 cup of sugar
1 tablespoon butter
1 egg
1 teaspoon yeast
3 tablespoons of Coconut Powder
3/4 cup milk
1 tablespoon cardamom seed powder
Oil for frying.


All ingredients should be allowed to come to room temperature if they have been in the refrigerator.
In a mixing bowl combine the flour,sugar, coconut powder, yeast and cardamom. Mix the butter, milk, and egg together. Gradually add this mixture to the flour while kneading into dough. Knead until a smooth and elastic dough is formed takes atleast fifteen to twenty minutes. Cover with a cloth, and allow to rise in a warm place for an hour or more.

Divide the dough into 6 peices. Roll each dough ball into circles about one-half inch thick. Cut circles into quarters and place them on a cookie sheet and let them rise a second time.

Heat the vegetable oil in a deep frying pan . Fry the triangular shaped dough in the hot oil, turning a few times, until they are golden brown all over. Fry only as many together as can float in the oil without touching one another. Place on paper towels to drain.

Variation:
1. Baked mandazi - Instead of adding yeast increase the baking powder to 2 teaspoons. Once the dough has been knead you divide it into 6 balls and cut them into the quarters immediately. After cutting you can let the dough wait for 30 minutes and bake them in the oven.
2.Variation using powdered milk

Leek, broccoli and Asparagus

This healthy heavenly soup is also adapted from culinary bazar. Excellent soups full of nutrients...
NB- any combination of vegetables can be used.......I tried mushrooms, green onions, leeks, potatoes and squash, veges that I already had in my fridge............Bon Apetite.






What you need:

• 1 onion,chopped
  
• 1 leek,cleaned and sliced
  
• 2 medium sized potatoes, scrubbed and chopped with skin
  
• 3-4 cups of water or vegetable stock
• 1 bay leaf
  
• about 1-2 cups of Asparagus, chopped
  
• about 2 cups of chopped broccoli florets
  
• salt and pepper to taste
• 2tbs olive oil and green chills......this is my addition

Directions:

• place all the vegetables in a pan, add water/ stock and bring to boil for 10 min
• Remove the bay leaf
• Cool slightly and puree in a blender
• Return to saucepan and reheat.
• Add salt and pepper.

You can garnish with croutons, parsley, green onions or cilantro...........whatever you like.

Tomato Soup

Soups can be dated back as far as 6000BC, they are usually classified as either clear or thick. traditionally a Somali soup is a clear broth made from bony meat, vegetables and seasonings. In my house hold we use this kind of soup when down with cold or when we feel constipated. This delicious soup have been adapted from culinary bazar a wonderful cook. I have not changed the recipe because it tastes sooooooooooo good.
This soup is simple, time saving and healthy.............Bon Apetite!!!!!
What you need:

• 4-5 huge tomatoes chopped
  
• 1/4 cup of Moong Dal ( I use 1/2 cup for more protein )
  
• 1 Onion - chopped
  
• 2 tsp Sugar [ optional ]
  
• 1/2 cup of Low fat milk ( reduced fat/1% fat/2% fat all work)...I used 2%
  
• 2 tbsp cornflour
  
• 1 tsp low fat butter [ Olive oil is a better/healthier substitute]
  
• Salt and Pepper to taste

Directions:

• Cook tomatoes and moong dal in 3-4 cups of water till the dal is cooked
• Saute the onions in small oil
• Now add the onions along with the cooked tomato dal mixture, cool it for a while and blend till smooth. Strain it with a strainer
• The result is creamier soup. Boil it again and add milk (I also used a little cream..1/2 and 1/2), sugar, if using, salt and pepper as per taste
• Finally add cornflour to thicken as desired
• Add croutons ( optional)

NB-garnish with slice of lemon

Croquette

Croquettes are small fried rolls usually containing mashed potatoes, minced meat ( beef, fish, chicken or turkey) soaked in eggs and encased in breadcrumbs. This is one of the common appetizers usually made during Ramadhan (Islamic holy month). They can be shaped into a cylinder or circular. In Kenya these are known as "CHOPS" and are usually sold at street sides.

• These will make 20-30 pieces.

What you need:

• Minced beef- 3Ib
• 2 medium sized onions diced
• I ts fresh ginger ground
• 1 ts garlic ground
• 1/4 ts turmeric powder
• 2 green chilly (serrano) ground
• 2 ts kashmiri chili powder
• 2 ts garam masala
• 1 ts coriander powder
• 1 1/2 Ib potatoes
• salt and pepper to taste
• 3 eggs beaten
• breadcrumbs as needed

Directions:

• Cook the potatoes until very tender, mash them and keep aside
• Saute onions on medium high heat for about 2 minutes and add the spices
• Add the ground beef and cook until color changes, continue cooking until dry and allow the meat to brown slightly
• Mix the mashed potatoes with the meat mixture until everything comes together
• Shape the chops as desired- cylinder, circle or oval
• Dip each beef patty into the beaten eggs
• Coat the patties well with bread crumbs, one at a time
• Fry the patties, a couple at a time, and serve hot.

NB- can be served with salad, I also make dips..............Bon Apetite

Red Lentil Soup- Mercimek Corba, Shorbat Ades, Supu ya Ades

This is my favorite soup. It also famously known as Kırmizi Mercimek Çorbasi a Turkish soup. Ive added carrots & Bell pepper to add more veges. It can be eaten as a meal starter and its also a comfort food when you fall sick. Recently I had my wisdom teeth extractions and this soup kept me nourished. Enjoy!!!

Ingredients:
2 tsp. salt
1 tsp. mint
1 tsp. cumin
1 tsp. oregano
1 tsp. mint
2 tsp. black pepper
2 or 3 tomatoes peeled & diced
2 tablespoons ginger, garlic & parsley mix
3 potatoes cut into cubes, boiled and mash.
2 cups lentils, rinsed
3 teaspoons of tomato paste
1 large onion diced
1 green bell pepper
2 carrots - cut in small peices
2 hot chilli pepper cut in small peices.
3 tbsp. lemon juice or vinegar
2 tsp. extra virgin olive oil.
4-6 cups of water.

Directions:
1.Boil the lentils until soft in a pot with 4 cups of water. Takes approx 30 minutes.
2.Saute the onions in a saucepan with the oil. Add the ginger paste, and spices. Then add the carrots, diced tomatoes,bell pepper & hot chilli. Add the tomato paste and 1/2 cup of water and let it simmer.
3. Add the onion/vege mixture and mashed potatoes to the soft lentil, stir it well. Add the salt and lemon/vinegar and let boil. Take a hand held immersion blender and blend the soup.(I like it blended you can leave it as it is). You can add more water to make the soup thinner. Can add more spices or salt to your liking.
4.Serve with a peice of lemon and warm bread. Bon appetite.

Cioppino

An Italian-American hearty fish stew guranteed to please friends and family-very delicious and full of nutrients. Years back I saw this recipe on Bobby Flay's show and tried out- it was ok but I sort on ways to improving it. Many recipes call for red wine but instead I use clam juice or fish stock. I also use a hot pot-style instead of frying the fish- less fat and still delicious. The original recipe came from tadich Grill Cioppino from Saveur Magazine. It is easy to make- important to have fresh seafood.

what you need: Serves 8

• 1 cup extra-virgin olive oil


• 16 tbsp. butter or Ghee


• 1 medium yellow onion, peeled and chopped


• 2 medium carrots, peeled, trimmed, and chopped


• 1 rib celery, chopped


• 1 green bell pepper, cored, seeded, and chopped


• 1 leek, white part only, trimmed, cleaned, and chopped


• 1⁄2 small fennel bulb, trimmed and chopped


• 2 28-oz. cans crushed Italian tomatoes


• 2 tbsp. tomato paste


• 4 bay leaves


• 1 tsp. dried oregano


• 1 tsp. dried thyme


• 2 pinches cayenne


• Salt and freshly ground black pepper


• 2 cloves garlic, peeled and finely chopped


• 1 1⁄2 lbs. halibut filet, cut into large pieces


• 16 sea scallops


• 16 large shrimp, peeled and deveined1⁄2 lb. raw bay shrimp, if available, or smallest shrimp available, peeled


• crabmeat, preferably dungeness, picked over


• 16 manila clams, scrubbed


• 1⁄2 bunch parsley, chopped


• My addition-5 whole jalapenos, 2 tbs honey, 1 cup clam juice instead of wine, 2 tbs freshly squeezed lemon juice,1/2 ts red pepper flakes, 1 ts. fresh oregano chopped, 1/2 ib salmon and 1 whole fish any you like- or several whole small fish ( clean and marinate). And a pinch of safaran, 1/2 bunch cilantro, 1/2 ts fresh ground ginger root, 1/2 ts anis seed, and a pich of five spice.

Directions:

1. Heat 1/2 cup of the oil and 8 tbsp. of the butter in a large pot over medium heat. Add onions and cook, stirring often, for about 2 minutes.

2. Add carrots, celery, peppers, leeks, and fennel and cook, stirring often, for about 5 minutes. Add crushed tomatoes, tomato paste, 4 cups water, 1 cup clam juice, bay leaves, oregano, thyme, basil, and cayenne, pepper flakes and season to taste with salt and pepper. Bring to a boil, reduce heat to low, and simmer, stirring occasionally, for 2 hours.

3. Add fish stock to another skillet over high heat, scraping browned bits stuck to bottom of skillet. Add clams, cover, and cook until shells open, about 5 minutes. (Discard any clams that don't open.) Add clams and adjust seasonings.

4. marinate rest of the seafood with garlic, giner, lemon juice, anis seed and five star

5.Add to the soup and let them simmer together until done. Add basil and cilantro and jalepeno last.

5.Ladle soup into large bowls, garnish with parsley, and serve with toasted Italian bread, chapati or any bread that you like.

Sabayat or Chapati

Chapati or sabayat is a round, unleavened flat bread common in most East African countries and West Asia particulary India. The bread is slightly made different in each country but basically look the same. In Somalia it is called sabayat and can be eaten as main dish or as a snack. For breakfast, I usually make the dough overnight and keep in the fridge, in the morning I let it come to room temperature before I roll the chapati out.

What you need:

• 1 cup whole wheat flour


• 1 cup all purpose flour


• 1 ts. salt


• 1 ts sugar


• 2 tbs Ghee or oil


• 1/2 Cup warm water or as needed

Directions:

• Mix flour, salt and sugar in a bowl


• Slowly add warm water and mix to make a thick dough


• Knead the dough in the bowl adding warm Ghee or oil


• take it out of the bowl and continue kneading it on a floured surface for 10 minutes


• Return the dough to the bowl, cover with a clean cloth, and let it rest for 30 minutes.


• divide the dough into equal round balls, roll each ball out on a floured surface. Brush with oil or Ghee and fold from four conners, roll it out again about 6-7 inch


• Pre-heat a skillet and lightly grease with oil


• place the flattened bread on the pan and let it form small bubles, turn it to the other side and let it rise-add the Ghee or oil and lightly move it from side to side, fry it until golden brown on both sides.


• serve it hot- with or without sauce.

Dorowat-classic ethiopian chicken

I love Ethiopian dishes, they have distinctive flavor,color and are very spicy.Dorowat is a spicy chicken dish made with Berbere (a spice mixture) and niter kibbeh(spicy butter). The spices can be purchased at any Ethiopian grocery store or substituted with cayenne pepper and paprika. I got this delicious recipe from Congo Cook Book and have been making it ever since......Bon Appetite!!!!!!!!

What you need:

• juice of 1 lemon



• 2 teaspoon salt



• 1 chicken cut into pieces



• 2 or more onions- i usually like lots of onions



• 4tbs nitter kebbeh



• 4 cloves garlic (minced)



• 1 tbs minced fresh ginger root



• 1/2 teaspoon ground fenugreek



• 1/2 teaspoon cardamon



• 1/2 teaspoon nutmeg



• 1/2 teaspoon berber-I use 1 teaspoon.



• 1 cup tomato sauce



• 1 cup water or chicken stock



• 3-4 hard boiled eggs

Directions:

• Combine the chicken, lime juice and salt and let it marinate for 30-40 minutes



• Cook the onions on low dry heat (no oil or water) for few minutes



• Add the berbere, niter kebbeh and the rest of the ingredients. Stir and simmer for few minutes



• Add the water/chickenstock and bring to boil, continue cooking for few minutes



• Add chicken pieces, make sure the sauce covers the chicken and simmer for 30-40 minutes until done

This dish should be served hot with anjela ( Ethiopian or Somali flat bread).

Vitumbua- rice patties

Vitumbua is a breakfast dish in Tanzania you usually have it with a good cup of Chai (Tea in Kiswahili) while its still warm. Back home there are street vendors whom we call "Mama Ntilie" were people would buy them straight from her pan. Its made out of rice, cardamom , yeast and coconut. There is a special pan which has shallow holes 6-7 used to make vitumbua. I dont own the original vitumbua pan (larger in size) instead I have an appam pan . So, it makes smaller vitumbua a plus as it can serve as a snack.
A quick swahili lesson : Vi- signifies plural(>1 so its vitumbua), Ki- signifies 1 so its kitumbua- 1 rice pattie.

Ingredients: makes approx 30 small vitumbua.

1 cups finely ground rice flour
4 tablespoons plain flour (I use wholewheat)
1 packet of coconut milk powder
1 egg white
1/2 cup warm water
1 teaspoon yeast
1/4 cup sugar (You can add upto 1/2 cup, like mine less sweet)
1 teaspoon ground cardamom seeds

oil for frying (some people use vegetable ghee)

Directions.
Mix rice flour, plain flour, sugar, yeast, cardamom and the coconut powder then add the water slowly to form a thick paste.(You may need to add less or more water).
Cover and keep in a warm area (oven with the lamp on) for approx 45-60 minutes you see bubbles on the top and has atleast doubled in size. Some chefs advice to leave it overnight.
Give the batter a stirring.


Heat the appam pan, place a drop of oil in each pan, pour a teaspoonful of batter so that the pan is 3/4 full. Cook for 2-3 minutes (until it browns),flip the vitumbua.
Cook the other side and repeat until all the batter is finished.
Enjoy!!!!

This link does the honours in showing the traditional way!!! Thanks.

Easy meat chops- Cutless, Kutlesi za nyama

This is another of my quick recipes. The old fashion way is to boil
potatos and later mash them. I usually prepare beforehandthe meat filling
and store it in the fridge or freezer. The filling is the same as meat
for sambusa, so if you make in excess you can use it in this recipe.

this recipe makes 18-24 meat chops
Ingredients
Meat filling:
1.5 pound of ground beef /chicken
spices: cumin whole/powdered, blackpepper, cayenne pepper, and any
other spice you like
ginger,garlic, cilantro, bellpepper paste - 2 spoonfuls (I usually
blend them and store in the fridge).
1 medium onion - diced.
salt
1 teaspoon of oil/ cooking spray just to coat the pan
1-2 spoons of lemon juice
1/2 cup of water if necessary

Shell
8 cups of Idaho mashed potatoes flakes/ granules
2 eggs,beaten
vege oil for frying
Optional :breadcrumbs for coating

Directions:
The filling
In a saucepan heat the oil and add the spices just want them to
create an aroma add the meat and ginger paste and let it brown. Add a little
water to make sure that the meat gets cooked. Add the lemon juice and
once the meat is cooked add the onions in and let cook for 5 minutes
only. Put your meat aside and let it cool.

For the shell
As I said its a quick fix - 8 cups of Idaho mashed potatos. Prepare it without adding butter but hold on the water - I usually let it be in a dough like consistency easy to mold and add 1 teaspoon of the cilantro paste mixture and salt .
Now make 18-24 small balls from this potato dough.
Take one ball divide in half and put one half in the palm of your hand and
shape it like a circle/oval being more thinner in in the center. Take
1 ½ teaspoonful of the meat filling and put it in the center. Then
carefully shape the other half of the potato dough on top of it and
close it. The goal you want to acheive is have a filling of ground
meat in between a layer of mashed potatoes which is in a
circular/oval shape.(Inshallah next time I cook will attach a photo
to this page)
Continue the same till your done with all of the potato balls.

The final step
Beat 2 eggs thoroughly, dip each meatchop in the egg wash and fry or cover it in breadcrumbs then fry.Fry till are evenly brown. Drain on a paper towel. Best eaten as a snack or with a dip.


Another alternative: The Egg chop- Kutlesi za Mayai
You put a whole boiled egg in the center and then have it covered
with mash potatoes made into a perfect ball shape.dip into the egg
mixture and fry.
Bon apetite.

Banana Bread.

This is one of my favorite recipes.I came across the recipe online cant remember which website. And have since been using it.
I like the recipe because the bread is very moist. I usually cook it in a bundt pan.To cook it in a bread pan divide the ingredients by half except for the bananas.

Dry ingredients
1 cup of oats/bran
1 cup of all purpose flour (I like using wholewheat)
1/2 cup brown sugar
nutmeg 1/2 teaspoon,as well as cinnamon
baking powder 2 teaspoons
1/2 cup chopped dates(could use apricots), 1 cup pecans(I like adding walnuts & slivered almonds plus flaxseed).

wet ingredients
1/2 cup of vege oil
1/2 cup of milk
3 ripe bananas
2 egg whites (you can use whole eggs if you like)

Preheat the oven to 350 Farenheit

Mix the dry ingredients(excluding the nuts) in a big bowl. In a
separate bowl blend the wet ingredients until frothy. Slowly add the
wet mixture to bowl with dry ingrdients, try not to stir alot and
lastly add the dry nuts.

Pour the mixture in a greased bread pan and let it bake for 40 - 60
minutes. The bread is usually very moist tends to crack on the top,
to. Please test the center to see if its ready.
Once it cools down its ready to eat.

You can try to experiment with desiccated coconut and other nuts.
Mashallah it always comes out nice. Only thing which you should look
out for is the sugar levels-increase or decrease to your preference.
Enjoy with a cup of tea or as a snack. Like making it when I go on road trips.

Shurba

I love shurba, its origins from arabia especially Yemen but also consumed in
East Africa and is a very healthy dish but it really takes time to cook the traditional way. So, I have improvised it using Quakers old fashioned oats( Original - wheat) and use ground beef or chicken instead of meat with bones. Takes approximately 30 minutes depends on how much you cook. And has carbs, protein as well as vitamins in it. It is usually consumed in Ramadhan when we break the fast or as a starter. I often have it as a main course or when I'm down with the flu. And I prefer it thick.

Ingredients:
1.5- 2 pound ground beef/chicken
Quaker oats old fashioned 2 cups
1 carrot grated
1 bell pepper
jalapeno( if you like your soup- chili)
ginger/garlic/cilantro paste(as desired)
other spices: cumin powder, whole cumin, curry powder, black pepper,
crushed red pepper,oregano, mint (your own preference)
3 tablespoons of vinegar or lemon juice and salt for seasoning.
5 cups of water (or more)

directions:
1.defrost the meat put it in a heavy pot, add
ginger/garlic/cilantro paste and let it brown together. Then add
other spices to season the meat with 1/2 cup of water. Let the meat
cook.
2.Separately, cook the quaker oats as directed. I use the microwave option
as its quicker.
3.Blend the carrot, bell pepper, jalapeno with the cooked quaker oats
and 2/3 of the cooked meat and 1 cup of water. (Depends on preference I like having
1/3 pieces of meat to munch).
4.Transfer the blended mixture to the pot, add water to the consistency you like (2 cups will be enough).Let it simmer then add the vinegar/lemon. It shouldn't be very thick and its ready to serve.

Bon apetite/ afiyet olsun

Variations:
1.Some people like it with onions - so slice the onions thinly and
fry them separately and later mix it into the cooked shurba.
2. You can add 1-2 more cups of oats, it will balance out the meat. Can add an extra carrot and bell pepper too. I like my version because is has more meat.
3. You can blend the whole cooked soup and it would look like this.

Baklava with a twist.

I love baklava but the reason which holds me back eating them is the sweetness. Baklava is just too sweet. There are different types of baklava and they are commonly eaten in Greece, Turkey, Libya and the rest of the Middle east. When I saw the episode on Everyday Italian with the recipe of Simple Baklava on the food network channel. I just had to cook it.
The changes I made- I only used 2 tablespoons of butter for the filling as in the original recipe but used Butter flavored cooking spray to cover the sheets.

Thank you Giada de Laurentiis for this heavenly treat!!!

Kadinbudu - Lady's thigh kofte

This is my favorite turkish kofte. I used the recipe from Binnur's turkish cookbook but made some slight changes. I always use ground chicken instead of beef & as I love spices when I saute the meat I add some curry powder, whole cumins, chilly powder & sumac. I usually like eating it as a snack with salad. And its great to pack for lunch at work. Afiyet olsun!!!