Category: Side Dish

Posted on » by Dana & Nancy » Theme:

Scallion Pancakes

Recipe from http://www.mykitchensnippets.com/2008/07/scallion-pancakes.html

Ingredients :
2 cups of flour
1 tsp of salt
1 tbsp of oil
3/4 cup of boiling water (more or less)
4 tbsp of vegetable oil or sesame oil
1 cup of finely sliced scallion

Directions:
1. Mix the flour and salt together and then add the 1 tbsp of oil and the boiling water to the flour. Mix thoroughly to form a dough then knead for 5 minutes.

2. Form it into ball, cover and let rest in the mixing bowl for 20 minutes.

3. Form into a log and cut into 12 – 16 pieces then roll each piece into a round disk.

4. Brush with oil or sesame oil and sprinkle with scallions. Roll into a cylinder and then coil it into a snail shape. Cover and let rest for 20 minutes.

5. Flatten the dough with your hand and then roll it out again.

6. Heat up non-stick frying pan over medium heat and brush it with some oil. Pan fried both side until golden brown.

7. Cut into wedges and serve with any dipping sauce of your choice.

Posted on » by Ashley » Theme:

Ethiopian Cabbage Dish

Ethiopian Cabbage Dish
Adapted from Allrecipes – stamarex

“My Ethiopian friend brought this dish to a potluck and I’ve been making it ever since. It is healthy and delicious. Do not add liquid. The cabbage and potatoes release enough moisture on their own.”

Makes 5 servings

1/2 cup olive oil
4 carrots, thinly sliced
1 onion, thinly sliced
1 1/2 teaspoons sea salt
1 teaspoon ground black pepper
1 teaspoon ground cumin
1/2 teaspoon ground turmeric
1/2 head cabbage, shredded
5 potatoes, peeled and cut into 1-inch cubes

Heat the olive oil in a skillet over medium heat. Cook the carrots and onion in the hot oil about 5 minutes. Stir in the salt, pepper, cumin, turmeric, and cabbage and cook another 15 to 20 minutes. Add the potatoes; cover. Reduce heat to medium-low and cook until potatoes are soft, 20 to 30 minutes.

Posted on » by Ashley » Theme:

Bazlama (Turkish Flat Bread)

Bazlama (Turkish Flat Bread)
Allrecipes – sharwna

“Bazlama is a simple and delicious village bread that I learned to prepare after moving to Turkey. Normally it is cooked in an outdoor oven but it works just as well on the stove top. It’s best served warm.”

Makes 4 flatbreads

1 (.25 ounce) package active dry yeast
1 tablespoon white sugar
1 tablespoon salt
1 1/2 cups warm water (110 degrees F/45 degrees C)
1/2 cup Greek-style yogurt
4 cups all-purpose flour

1. Dissolve the yeast, sugar, and salt in the warm water. Add the water and yogurt to the flour and mix well. The dough will be soft but not sticky. Turn the dough out onto a lightly floured surface and shape it into a ball. Cover the dough with a damp cloth and allow it to rise at room temperature for 3 hours.

2. Cut the dough into four portions. Shape the dough into rounds and flatten each round as though you’re making pizza dough. Cover the rounds with a damp cloth and let the dough rest for 15 minutes.

3. Heat a cast iron skillet or griddle over medium-high heat. Place one dough round in the skillet and bake until brown spots appear on the bottom, about 1 minute. Flip the bread and bake for an additional minute. Remove the bread and wrap it in a clean kitchen towel to keep warm.

4. Repeat with the remaining dough rounds. Store any leftover flatbreads in an airtight container.

Note: If you can’t find Greek-style yogurt (suzme), use regular yogurt and reduce the water in the recipe to 1 1/4 cups.