The post Homemade Pita Bread appeared first on Home Cooking Adventure.
]]>The recipe is quite easy to prepare, all you need is some basic ingredients you usually use on any bread. Simply roll pieces of dough into thin disks, bake in a hot oven, and then enjoy the magic.
How to make homemade pita bread
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Homemade Pita Bread
Ingredients
- 4 cups (500g) bread flour
- 2 ¼ tsp (7g) active dry yeast
- 1 tsp (5g) sugar
- 1 tsp (5g) salt
- 1 ½ cups (360ml) water , at room temperature
- 2 tbsp (28ml) vegetable oil
Instructions
- In a large bowl mix flour with yeast, sugar and salt. Stir to combine. Add water and vegetable oil and knead well until smooth and elastic. Transfer the dough to an oiled bowl, cover with plastic wrap and let it rise until doubled in size, for about 1 hour.
- Preheat the oven and your baking stone or simply a baking sheet to 470F (240C).
- Turn dough onto a lightly floured surface and divide into 8 pieces. Shape each into a ball.
- Using a rolling pin, roll each dough ball into a circle that is about 7-8 inches (18-20cm) in diameter and 1/4-inch (6mm) thick. Don’t make them thinner or they won’t rise.
- Place pieces of dough into the preheated stone or baking sheet and bake for 3 or 4 minutes. The pita should be completely puffed, and form a pocket in the center.
- Wrap the pitas in a large kitchen towel to keep them soft.
Video
Nutrition
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]]>The post Shakshuka -Eggs in Tomato Sauce appeared first on Home Cooking Adventure.
]]>Although Shakshuka originated in Tunisia, it has become incredibly popular across the Middle East, and you can find different versions of this dish all around the world.
How to make Shakshuka – Eggs in Tomato Sauce
To make this delicious recipe, heat olive oil in a 12-inch (30cm) frying pan over medium heat. Add the onion and cook for about 5 minutes until it softens. Stir in the garlic.
Next, add the red bell pepper and continue cooking over medium heat for 5-7 minutes until it becomes tender. Stir in the tomato paste and diced tomatoes and add all the spices and sugar. Season with salt and pepper. Let it simmer over medium heat for 10-15 minutes until it starts to reduce. Adjust the seasonings according to your taste. Add more chili flakes for a spicier sauce or sugar for a sweeter one.
Now, crack the eggs over the tomato mixture, placing one in the middle and five around the edges of the pan. Cover the pan and simmer for 10-15 minutes, or until the eggs are cooked.
To serve, garnish with fresh parsley or cilantro and enjoy with crusty bread or pita.
The best way to enjoy Shakshuka is by serving it right after cooking, alongside some crusty bread or pita. You can adjust the cooking time to your liking, whether you prefer runny or firm yolks. Give it a go, share it with your loved ones, and everyone is sure to be delighted. If you do, make sure to share the photos with me on Instagram. Would love to see how it turns out for you.
Other recipes with eggs you may like to try
This delectable Mushroom Egg Galette combines earthy mushrooms and perfectly cooked eggs, enveloped in a delicate pastry crust. Discover a culinary delight that effortlessly marries simplicity and sophistication, making it an ideal choice for any meal.
These Easy Baked Egg Boats offer a simple yet impressive twist on traditional breakfast favorites. Picture warm, crusty bread transformed into a vessel that cradles perfectly baked eggs, all topped with your favorite savory fillings.
Experience the ultimate comfort food with these Twice Baked Potato with Egg on Top. Indulge in the irresistible combination of creamy, fluffy potato filled with a delectable medley of flavors, all crowned with a perfectly cooked egg.
Satisfy your morning cravings with a scrumptious No Yeast Breakfast Pizza topped with a perfectly cooked egg. This easy-to-make delight brings together the irresistible combination of a crispy crust, flavorful sauce, gooey cheese, and the crowning jewel – a deliciously runny egg.
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Recipe adapted after Tori Avey
Shakshuka -Eggs in Tomato Sauce
Ingredients
- 1 tbsp olive oil
- 1 medium onion , diced
- 2 cloves garlic , minced
- 1 medium red bell pepper , chopped
- 2 cans (14 oz.- 400g each) diced tomatoes
- 2 tbsp (30g) tomato paste
- 1 tsp chili powder
- 1 tsp ground cumin
- 1 tsp paprika
- chili flakes , to taste
- 1 tsp sugar
- salt and freshly ground black pepper
- 6 eggs
- fresh parsley/cilantro for garnish
Instructions
- Heat olive oil in a 12 inch (30cm) frying pan over medium heat.Add onion and cook for about 5 minutes until the onion begins to soften. Stir in garlic.
- Add red bell pepper and continue to cook for 5-7 minutes over medium heat until softened
- Stir in tomato paste and diced tomatoes and add all the spices and sugar. Season with salt and pepper and allow to simmer over medium heat for 10-15 minutes until it starts to reduce. Adjust the seasonings according to your tastes, add more chili flakes for a spicier sauce or sugar for a sweeter one.
- Crack the eggs over the tomato mixture, one in the middle and 5 around the edges of the pan. Cover the pan and simmer for 10-15 minutes, or until the eggs are cooked.
- Garnish with fresh parsley or cilantro and serve with crusty bread or pita. Enjoy!
Video
Nutrition
The post Shakshuka -Eggs in Tomato Sauce appeared first on Home Cooking Adventure.
]]>The post Tabouli Salad appeared first on Home Cooking Adventure.
]]>Tabouli is best served chilled, as a side dish alongside falafel or hummus, with pita bread, or as we did with pita bread chips. Wrapped in lettuce leaves makes a wonderful and colorful appetizer.
Tabouli salad is so easy to prepare and its freshness and flavor are unbeatable. The mint and parsley create a delightful combination that’s hard to resist. Adjust the amount of lemon juice to suit your taste. I recommend adding the dressing gradually and adjusting as needed. Give it a try, it’s a fantastic salad that’s sure to impress!
How to make Tabouli Salad
Begin by placing the bulgur in a bowl and pouring hot water over it. Allow the bulgur to soak for approximately 10-15 minutes until it becomes tender yet still retains a slight crunch. If needed, drain any excess water from the bulgur before transferring it to a larger bowl.
Next, chop the parsley and mint and add them to the bowl with the bulgur. Then, add the diced tomatoes and chopped onion. Sprinkle in the salt, cinnamon, and nutmeg, and stir everything together to combine.
In a separate small bowl, whisk together the lemon juice, oil, and pepper to create the dressing. Once combined, pour the dressing over the tabouli mixture and stir well to ensure everything is evenly coated. Taste and adjust seasoning with more salt if necessary.
Chill the tabouli in the refrigerator for about 2-3 hours before serving. This allows the flavors to meld together and enhances the overall taste. Serve the tabouli with falafel, pita bread, hummus, or wrapped in lettuce leaves for a delicious and refreshing meal.
For more salad ideas check our full collection of Salad Recipes. Be sure to explore our full collection of Healthy Recipes for more inspiring dishes that you may like to try!
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Recipe slightly adapted after thePerfectPantry
Tabouli Salad
Ingredients
- 1/2 cup bulgur wheat
- 1 cup hot boiled water
- 1/2 cup (about 1 bunch) parsley , chopped
- 1/4 cup fresh mint , chopped
- 1/2 cup tomatoes , diced
- 2 green onions , chopped
- 1/2 tsp salt
- 1/4 tsp cinnamon , optional
- 1/4 tsp nutmeg
- Freshly ground black pepper , to taste
Dressing
- juice from half of lemon
- 2 tbsp extra virgin olive oil
Instructions
- Place the bulgur in a bowl. Add hot water over it. Let the bulgur soak for about 10-15 minutes. It will be tender but still keep a bit of crunch. Seive if necessary. Transfer the soaked bulgur in a larger bowl.
- Chop the parsley and mint and add over the bulgur.
- Add diced tomatoes and chopped onion. Add salt, cinnamon and nutmeg and stir to combine.
- In a small bowl, add the lime juice, oil and pepper and whisk well.
- Pour the dressing over the tabouli and stir well. Season with more salt if necessary.
- Chill for about 2 or 3 hours before serving. Serve with falafel, pita bread, hummus or wrapped in lettuce leaves.
Nutrition
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]]>The post Healthy Baked Falafel appeared first on Home Cooking Adventure.
]]>As you know falafel is a deep-fried traditional Middle Eastern food. If you bake them they get healthier and with fewer calories, which is great. They are still crispy on the outside and soft inside even if they are baked.
I make falafel pretty often for my family. My daughters are eating them well alongside fresh vegetables. Another thing I like about falafel is the use of huge amount of herbs. Making kids eat herbs can be quite an adventure sometimes. Hidden inside the falafel is such a good way to include herbs in their meal. If you make falafel for kids you may consider using less chili powder or replacing it with sweet paprika.
You can serve falafel as usual in a pita bread pocket with lots of vegetables and tahini base sauce but it can also be a great appetizer idea for parties. Or use falafel to make falafel burgers. Any way you want it, it is delicious.
Falafel can be made in advance too as it can be refrigerated for up to several days and even frozen. Give this baked falafel a try, it is worth all the time invested.
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Baked Falafel
Ingredients
- 1/2 pound (250g) dry chickpeas
- 1 small onion
- 1 cup chopped fresh parsley or cilantro
- 3 cloves garlic , minced
- 1/2 tsp baking soda
- 1/4 cup flour
- 1 tsp cumin , grounded
- 2 tsp coriander , grounded
- 1/2 tsp chili powder
- 1 tbsp fresh lemon juice
- salt and freshly ground black pepper
- 2 or 3 tbsp oil , for greasing
Instructions
- Put the chickpeas in a large bowl and cover with water. The chickpeas will grow in volume while soaking. Soak for 12 to 24 hours, I usually leave them overnight.
- Preheat the oven to 400 F (200C).
- Chop parsley or/and cilantro and onion and place in the bowl of your food processor.
- Add garlic, flour and baking soda. Add spices salt and pepper. Process until everything is well combined. Transfer to a large bowl.
- Add chickpeas on the food processor’s bowl. Process until chickpeas are minced, not puree. You will probably need to scrape down the sides in the process.
- Add the chickpeas to the herbs mixture and stir to combine well.
- Grease a baking sheet with oil. Form balls and flatten them into thick patties. Put the falafel on the baking sheet and brush with a bit of oil.
- Bake for 10 minutes on one side and for about 10-15 minutes on the other side until golden.
- Serve with pita bread, fresh vegetable and hummus or tahini sauce.
Video
Nutrition
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]]>The post Homemade Hummus appeared first on Home Cooking Adventure.
]]>What’s cool about homemade hummus is that you can make it however you like. You can stick with the classic recipe or get creative by adding stuff like roasted red peppers, garlic, or herbs.
Besides being delicious, homemade hummus is good for you too. Chickpeas are a great source of plant-based protein, fiber, and essential nutrients, making this dip a nutritious addition to any meal or snack time.
You can eat homemade hummus in lots of ways. Dip pita bread or crunchy veggies in it, spread it on sandwiches, with falafel or use it as a tasty topping. However you enjoy it, homemade hummus is a yummy snack that’s easy to make and good for you too!
How to make homemade hummus
In a food processor or blender, combine the drained chickpeas, tahini, lemon juice, minced garlic, cumin, and a pinch of salt.
Blend the ingredients until they form a smooth mixture. If the consistency is too thick, you can add a little from the liquid reserved, one tablespoon at a time, until you achieve your desired texture.
Taste the hummus and adjust the seasoning to your liking, adding more salt or lemon juice if necessary.
Once the hummus is smooth and creamy, transfer it to a serving bowl. Drizzle some extra virgin olive oil on top and sprinkle with a pinch of cumin or paprika for a garnish, if desired.
Your homemade hummus is now ready to be served! Enjoy it with pita bread, crackers, sliced veggies, or use it as a delicious spread on sandwiches or wraps.
How to make tahini paste at home
To make about 1/3 cup tahini paste, you’ll need 70 grams of sesame seeds and 10 milliliters of olive oil. First, roast the sesame seeds in a preheated nonstick frying pan until they are lightly golden. Make sure to stir continuously to prevent burning. Once roasted, remove the seeds from the heat and set them aside to cool.
Next, using a stick blender, process the roasted sesame seeds with the olive oil until you achieve a smooth paste.
Don’t forget to tag me on your Instagram posts or stories. I love to see how it turns out for you. Enjoy!
If you like dip recipes you may also like this bread recipe for Skillet Bread Four Cheese Spinach Dip and this Red Lentil and Walnut Dip. This Parmesan Crisps with Marinara Sauce is also a great choice as an appetizer.
For more appetizer ideas check our full collection for Appetizer Recipes.
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Homemade Hummus
Ingredients
- 1 can (15oz) chickpeas , drained, or 2 cups boiled
- 2 cloves garlic
- 4 tbsp lemon juice
- 1/3 cup+ 2 tbsp liquid from the can or from the boiling water
- 1/3 cup tahini paste (I've used homemade tahini)
- 2 tbsp olive oil
- 1/2 tsp salt
- 1/2 tsp ground cumin
Instructions
- In a food processor or blender, combine the drained chickpeas, tahini, lemon juice, minced garlic, cumin, and a pinch of salt.
- Blend the ingredients until smooth. If the mixture is too thick, you can add a little bit from the liquid reserved, one tablespoon at a time, until you reach your desired consistency.
- Taste the hummus and adjust the seasoning, adding more salt or lemon juice if needed.
- Once the hummus is smooth and creamy, transfer it to a serving bowl.
- Drizzle some extra virgin olive oil on top and sprinkle with a pinch of cumin or paprika for garnish, if desired.
- Serve with crackers, pita bread chips, or fresh crunchy bread.
How to make tahini paste at home.
- To get 1/3 cup tahini paste you need 70 g sesame seeds and 10 ml olive oil. Roast sesame seeds into a preheated nonstick frying pan and cook until lightly golden. Stir continuously to prevent burning.
- Remove from heat and set aside to cool. Using a stick blender process seeds with oil until smooth.
Nutrition
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]]>The post Rice with Chickpeas and Tagliatelle appeared first on Home Cooking Adventure.
]]>The unique combination of ingredients creates a truly interesting and mouthwatering flavor profile. We encourage you to give this delightful dish a try; it might just become a new favorite in your repertoire of go-to recipes!
How to make rice with chickpeas and toasted tagliatelle
Begin with washing the chickpeas and soak them in cold water for 6-12 hours. Boil them separately for about 1 hour until tender. Of course, if you are in a hurry, you can always use canned chickpeas and simply drain and wash the chickpeas under cold water.
In a frying pan, cook coriander and cumin seeds, then crush them using a grinding mortar.
In a large frying pan, heat oil over medium-high heat. Add the tagliatelle and cook, stirring, until they turn brown. Add water, red pepper, salt, pepper, and seasonings, then simmer until the pasta is done and the water has evaporated.
Meanwhile, boil rice in vegetable stock. Once done, combine the drained chickpeas and rice with the tagliatelle. Add fresh lovage, stir well, and serve alongside a fresh salad.
The combination is really interesting and flavorful so hope you will give it a try and enjoy it as we did. If you do, make sure to share the photos with me on Instagram. I would love to see how it turns out for you.
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Rice with Chickpeas and Tagliatelle
Ingredients
- 1 cup (200g) rice
- 3/4 cup (120g) raw chickpeas
- 2 oz (60g) tagliatelle pasta , break into small pieces
- 1 cup (240ml) water
- 1 red pepper
- 1 chili pepper
- 3 cups (750ml) vegetable stock
- 1 tsp ground coriander
- 1 tsp cumin
- 1 bay leaf
- 1 tsp dry basil
- salt and freshly ground pepper
- 1 tsp fresh lovage , chopped
Instructions
- Wash chickpeas and put them in cold water for 6-12 hrs. Boil them for about 1 hour separately. You can always consider using canned chickpeas and skip this step.
- In a frying pan cook coriander and cumin seeds and crush them using a grinding mortar.
- In a large frying pan heat oil over medium-high heat. Add the tagliatelle and cook while stirring until brown. Add water, red pepper, salt, pepper, and seasonings and simmer until pasta are done and the water has evaporated.
- Meanwhile boil the rice in vegetable stock. When done add drained chickpeas and rice to tagliatelle, add fresh lovage, stir and serve along a fresh salad.
Nutrition
The post Rice with Chickpeas and Tagliatelle appeared first on Home Cooking Adventure.
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