Delicious beef with onions. parsley and spices, stuffed into pita or balady bread and baked or fried until crispy on the outside.
It's called hawawshi in Egypt and arayes in other countries.
It's a great easy meal!
Recipe: https://amwhatieat.com/hawawshi-arayes-egyptian-meat-stuffed-pita/
My attempt of making Muhamarra
This dip smoky, sweet, nutty, tangy and slightly spicy. Perfect with fresh pita.
Ingredients:
4 large red capsicums
2 garlic cloves
1/2 cup breadcrumbs
1 cup walnuts
1/4 cup pomegranate molasses
2 tbsp tahini
1/2 tsp cumin
1 tsp chilli flakes
Salt
Olive oil
Preheat oven to 200°C.
Slice capsicums in half and remove stems/seeds.
Place skin-side up on a lined tray, drizzle with olive oil and roast for 20–30 mins until charred.
Transfer to a bowl and cover with cling wrap so the steam loosens the skins.
Once cool, peel the skins off and add the flesh to a food processor with the breadcrumbs, walnuts, garlic, pomegranate molasses and spices.
Blend into a chunky dip and season with salt to taste.
Serve spread on a plate with extra pomegranate molasses, walnuts and fresh pita bread.
Labneh, how much is it better than yoghurt?
So I bought this on whim for a salad recipe and now the whole bottle is sitting idle.what are other ways I can use it for.
I've only ever found this style of Shawarma in Hamilton, Ontario, Canada. Its basically a rounder pocket pita with only chicken, lettuce, curried onions, white sauce and hot sauce.
There are multiple restaurants that serve it here, but its very different from other Shawarma I've had. Is this just a weird Canadian thing?
Havent really tried much middle eastern cuisines (I was traumatized when i was super young with the smell of spices lol sorry). But finally gave it a try and I was blown away by the colors of this spread! The beetroot hummus was the perfect earthy balance to the creamy labneh. Also cant go wrong with a warm pita!