Palusami a Polynesian classic done four ways at our place #polytube #polytuber #lockdownseries
Polynesian parcels of simple ingredients with massive flavour. Taro leaves cooked with coconut cream and can have meat n seafood fillings. Polynesian go too especially on a budget????????
Palusami,Luau,Lusipi,Laulau????
@mealswithmilz luau with mussels????
Music by Jucze beats
Middle Eastern Pita bread. A classic versatile flatbread
Here's how I like to make Arabian style pitta (pita) breads. These differ from the Greek ones in shape, thickness and texture. They're a very versatile bread that can be used for sandwiches or dipping and the recipe is deceptively easy.
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0:00 Intro
0:50 Preparing the ingredients
2:40 Making the dough
5:08 Forming the pittas
7:04 Pitta cooking techniques
8:57 Taste test and Review
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Kitchen Equipment:
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My Kitchen Scale:
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Vegetable Peeler:
Citrus Juicer:
Box Grater:
Food Processor:
Stainless Steel Cookware:
Utensils:
Glass jugs:
Stick blender:
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Ingredients (makes 6 80g Pittas or see below for other sizes):
300g (10.6 oz)AP flour
85g (3 oz) Milk whole or part skim
85g (3 oz) Water
20g (0.7 oz) Olive oil
13g (0.45 oz) Sugar
8.5g (0.3 oz) Salt
7.5g (0.26 oz) Active or Dry yeast or 18-19g (0.63-0.67 oz) Fresh Yeast
Recommended sizes:
7 inch pitta - 80g balls - recipe yields 6
6 inch pitta - 70g balls - recipe yields 7
5 inch pitta - 60g balls - recipe yields 8
4 inch pitta - 45g balls - recipe yields 10
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Directions:
1. Add the water and milk to a jug and check the temperature. If it's cold warm it up to room temperature and no hotter
2. Add the sugar and yeast to the milk and stir to combine. Allow to sit for 10-15 minutes to bloom
3. After 10-15 minutes check if the yeast has activated and a frothy layer exists, if not your yeast is dead and the dough will not rise
4. Add the flour and salt to your mixing bowl, and mix briefly to combine
5. Make a well in the centre and add the yeast mixture and the oil. Use the dough hook attachment on your stand mixer or your hands to combine the yeast and flour together into a shaggy dough ball
6. Knead on low speed for 8-10 minutes with the mixer or 12-15 by hand until the dough ball is smooth and soft. It should be only a tiny bit sticky to the hand
7. Oil a bowl lightly then add your dough to the bowl, ensure there is space for it to double in size. Cover with plastic wrap or a kitchen towel and allow it to rise for 1 hour
8. After one hour flour your worktop and place the risen dough on it. Knock out the air and cut into the desired number of pieces
9. Weigh your pieces to ensure they are all equally sized, then roll the dough into balls. Keep them covered until needed
10. Flour your worktop then flatten a dough ball on it. Use a rolling pin to roll the dough out to the correct size in one direction. Turn it 90 degrees and roll the other way
11. Allow your dough to rise for between 15-30 minutes before cooking
Note: If you are working with more than 12 pieces of dough, I do not recommend rolling them all out at once. After they have sat and risen for more then 40 minutes without cooking they will over proof and you'll have to re-roll them and wait for them to rise again otherwise they will fail to inflate. Work in batches while the rest are cooking.
To cook Pitta in the oven:
1. Preheat your oven to it's hottest temperature with fan
2. Place a pizza stone or steel in the middle of your oven, or use an oven tray by placing it upside down. Allow the oven to preheat fully with the tray inside
3. Once heated, toss on a rolled out pitta. I prefer doing 1 at a time but you can do multiple if you want to speed things up
4. Cook until it puffs up, and a brown ring forms around the edge. In my oven at 240c this took 3 minutes and a half. I would recommend testing a single pitta first to figure out your exact timing on the temperature you use.
5. Remove the pitta once browned and immediately place on a tray or plate. Cover with a kitchen towel and allow to rest before serving
To cook in the pan:
1. Preheat a heavy bottomed pan over high heat
2. Add in a rolled out pitta to the pan, allowing it to cook for 30-45 seconds
3. Every 30-45 seconds flip the pitta over until it inflates and browns on the outside
4. Remove and allow it to rest
These will stay good for 3-4 days in an air tight container and they freeze great
Moroccan Meatballs | Ground Beef Recipe! #shorts
Mediterranean Diet 30-Day Challenge (Mediterranean Diet Meal Plan) Day 23: Moroccan Meatballs! Moroccan meatballs, traditionally called kefta, made with lean ground beef, seasoned with Ras el Hanout and served with carrot salad and tzatziki sauce. This easy ground beef recipe is ready in 30-minutes or less! #meatballs #kefta #moroccanfood #moroccanrecipes #pita #groundbeef #groundbeefrecipes #mediterraneandiet
RECIPE:
For Morrocan Kefta Meatballs
▢1 slice white bread, toasted
▢Water or milk, for soaking
▢1 ¼ lb lean ground beef or lamb, or a mixture of both
▢1 small red onion, grated
▢2 garlic cloves, minced
▢Small handful fresh cilantro leaves and tender stems, chopped
▢3 teaspoon Ras El Hanout
▢½ teaspoon ground ginger
▢½ teaspoon cayenne, more if you enjoy spicy
▢Salt
▢Pepper
▢Extra virgin olive oil
For The Carrot Salad
▢4 carrots, peeled
▢3 tablespoon orange juice (about ½ orange)
▢Handful fresh mint leaves, chopped
▢Salt
▢Black pepper
▢Extra virgin olive oil
For Serving (Optional)
▢Cherry tomatoes, halved
▢Thinly sliced shallots or red onion
▢Handful of parsley sprigs
▢Marinated olives or feta
▢Tztaziki Sauce, Tahini Sauce, or plain Greek yogurt
▢Pita pockets, flatbread, or rice
1. Season the meat: Into a large mixing bowl add the bread and water or milk. Let it soak until softened, just about a minute or so, then squeeze the liquid out of the bread, discard the liquid and return the bread to the bowl. Add the meat, grated onion, garlic, cilantro, Ras El Hanout, ground ginger, and cayenne. Sprinkle in a generous pinch of kosher salt and black pepper. Using clean hands, mix until the meat mixture is well combined.
2. Make and chill the meatballs: Roll the meat mixture into bite-sized meatballs, about 1 tablespoon each. Arrange on a tray and cover. If you have the time, refrigerate for 30 minutes. (This prevents the meatballs from falling apart when they’re cooked.)
3. Make a shaved carrot salad: While the meatballs are chilling, use a vegetable peeler to shave the carrots into ribbons (or you can slice them into very thin sticks.) Place in a medium mixing bowl along with the orange juice, mint leaves, and a good glug of olive oil. Season with a pinch of salt and pepper and toss to combine. Set in the fridge for now. Get any other sides for serving ready to go, like Pita Bread, rice, Tzatziki sauce, Tahini sauce or Greek yogurt.
4. Cook the meatballs: Heat a large cast iron or frying skillet over medium heat. Drizzle the meatballs with extra virgin olive oil. When the pan is hot, cook the meatballs, turning occasionally, until they’re cooked through and charred, about 7 minutes. Work in batches if needed to avoid overcrowding the pan.
5. Serve: Arrange the meatballs on a large platter. Spread the carrot salad along the side of the platter, along with any other fixings of your choice. Roll up your sleeves, dig in, and let your family, guests, friends, and neighbors serve themselves!
Tuna Cuisine
presents Tuna Cuisine.
Tuna are a group of ocean fishes from the family Scombridae, particularly of the genus Thunnus.
There are a variety of foods made with tuna. These foods can include pitas, casseroles, sandwiches and more.
Ground Lamb Sandwiches Fattoush Salad and Homemade Pita Bread 2016
Ground Lamb Sandwiches and Fattoush Salad - Eid Al Adha 2016
fatoush salad ingredient
1/2 kg flour
1/2 kg semolina flour
1 tbsp salt
1 tbsp honey or sugar
1 tbsp olive oil or soft butter
warm water
Kufftah
1/2 kg of ground lamb
1 tbsp each of
salt, cumin, paprika, coriander seeds,
1/4 tsp of black pepper
1/2 a smaller onion
coriander and parley about 2 tbsps