How To make Lamb & Spinach Pocket Sandwiches

The Perfect Steak Sandwich Recipe in Just 10 Minutes | Gordon Ramsay

Who says you can't make a Steak Sandwich in a flash? As voted on by you....this week on Ramsay in 10 Gordon's going to show you how to make the most delicious Steak Sandwich complete with delicious beer battered onions, cheese and spicy mayo. Perfect for watching football at home or tailgating! And as of today Ramsay in 10 the Cookbook is now available in the UK, Australia and more (US Soon!)!

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Turkish Bread That Drives Everyone Crazy! Bazlama is the tastiest I've ever eaten! Anyone can do it.

*This is the tastiest Bread I've ever eaten! Fluffy, Bubbly and Chewy Turkish Flatbread, No oven! Anyone can do it in their kitchen.* Grilled Flatbread that drives the whole world crazy. It is very tasty to eat with fried chicken or baked meat. This flat bread can be used as a base for a taco, pizza or sandwich. Just wrap it around your favorite food. This recipe has been proven over the years, the dough is tastier than in Turkish restaurants, I have been on vacation in Turkey several times and I am sure this is the recipe that makes me make this bread again and again. ????

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*Recipe and ingredients for 6 pieces of flat bread:*
2 teaspoons dry yeast (10 grams).
2 teaspoons sugar (10 grams).
2/3 cup warm water (165 milliliters).
Add to bowl.
2/3 cup warm milk (165 milliliters).
Stir to dissolve yeast.
Cover for 10 minutes.
Sift 500 grams of flour (3 heaped cups).
Add 1 teaspoon salt (5 grams).
Add liquid with yeast and mix with a spoon.
1 tablespoon olive oil (15 milliliters).
Knead the dough by hand for 2 minutes.
The bread dough is very soft and a little sticky.
Cover the dough for 1 hour and leave in a warm place to rise.
The dough has doubled in size.
Sprinkle the table with flour and let the air out of the dough a little.
Divide into 6 equal parts.
Make balls.
Cover the dough so it doesn't dry out while you roll it out.
For convenience, you can use a silicone cooking mat.
Roll out the dough into a circle with a diameter of 18 centimeters (7 inches).
The thickness of the dough is about 5 millimeters.
Cook in a hot pan without oil.
On medium heat for about 3 minutes.
When bubbles appear, flip the bread.
This Turkish bread is similar to Naan bread in other regions of the world.
Cover hot flatbreads immediately with a tea towel to keep them soft.
All actions are very fast, while one bread is fried, we roll the next one.
Fry in a pan in the same way until the bread is golden brown on both sides.
Finely chop some parsley.
Brush each flat bread with olive oil.
Sprinkle with parsley.
Add red pepper to taste.
Nobody will ever mistake this for just another basic flatbread.
Perfect for slopping up your favourite curries – yet so good that you'll happily devour it plain, straight out of the skillet.
Fluffy, bubbly and chewy, just like you get at Turkish restaurants.

*Bon Appetit!*

???? *I recommend to look at these popular bread recipes:*
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#bread
#bazlama

Mutabbaq Recipe - Saudi Street Food Mutabbaq recipe to make delicious mutabbaq at home

Mutabbaq Recipe in Urdu or Mutrabak is an easy way and Make Saudi street food Mutabbaq at home for ex-pats | Been to Saudi Arabia and tried famous Saudi Street food Mutabbaq? Oh Yes, what a wonderful and delicious treat it is. This super easy and crunchy recipe of Mutabbaq is close to what you have experienced in Saudi Arabia. Crunchy, fluffy, and served with lemon and chilies, it will take you on the trip to Saudi Arabia and its memories. Indeed the best ramadan recipes for iftar in 2022

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Recommended Kitchen Items:
Stand Mixer:
Hand Mixer:
French Rolling Pin:
Bakery Rolling Pin:
Blue Silicone Mat:
Silicone Mat with Measurements:
Measuring Cup:
Glass Measuring Cup:
Measuring Set:
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Written Recipe with Directions:

Ingredients

DOUGH

+ 1 Cup Flour
+ 1 tsp Salt
+ 1 tbsp Oil
+ 1/2 cup Water

MEAT STUFFING

+ 2 Eggs
+ 200g Minced Meat
+ 1 Tomato (Diced)
+ 1 tsp Salt
+ 1 tsp Cumin (Powder)
+ 1 tsp Black Pepper (Powder)
+ 4-5 Spring Onions (Leaves Only)

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Speedy Flatbreads | Jamie Oliver | ONE | Monday 8.30pm Channel 4 UK

Speedy ONE pan flatbreads. A toastie like you've never had before and a recipe that's perfect for when you're out of bread. You are going to want to give this one a go!
Recipe from Jamie's latest book ONE and featured in the Channel 4 show in the UK Monday nights.

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Spinach and Feta Gozleme

My take on the delicious Turkish flatbread, spinach and feta gozleme. This flatbread only uses a few basic ingredients for the dough and the flatbreads are grilled in a pan, which makes it easier. The filling can be whatever you want, really. For this ones I'm going with the typical spinach and feta, with a slight adjustment. Read more about these wonderful flatbreads in my post link below.

NOTE: If you've made any of my recipes, would you be so kind to head out to my website and rate it? Link is below. I would really appreciate it. Huge thanks!

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CRISPY & FLAKY Phyllo Goulash - Baklava but make it SAVORY

Today we're making Goulash, the Savoury version of Baklawa. It's essentially a meat or vegetarian filling sandwiched between two layers of Phyllo pastry. The top and the bottom are made up of 8+ individual layers of Phyllo with butter between them. I'll show you how to make this using both Phyllo (Filo) or Puff Pastry.
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00:00 Intro + What is Goulash
01:13 Making Clarified Butter
02:44 Cooking the beef filling
03:54 Assembling the Goulash
06:53 Cooking the Goulash
07:38 Making Puff Pastry Goulash
09:09 Presentation and taste test
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Ingredients for Phyllo version:
1kg (2 lbs) Beef Mince
500g (1lb) Pack of Phyllo (Filo) pastry
250g (1/2 lb) Butter
150ml (2/3c) whole milk
2 Medium Brown (Spanish) onions
3 Garlic cloves
2 Tbsp Olive Oil
2 Tsp Salt
1 Large Egg or 2 Small Eggs
1/2 Tsp Pepper
1/2 Tsp Bharat (Optional)

Spinach Filling

Directions for Beef Filling:
1. Dice the onions into small cubes and mince your garlic
2. Add Olive oil to a pan on medium-high heat and add the onions, Saute for 2-3 minutes
3. Once the onions have softened add the garlic and saute for 5 minutes until onions are opaque, add any other vegetables you want now
4. Add the Salt, Pepper & any other seasonings you would like to the onions, stir, then push to one side of the pan
5. Add the Minced beef to the pan and press in firmly, allow it to brown for 5 minutes
6. Break the meat into sections and flip, allow it to fry for 4-5 minutes before breaking it up into small pieces with your spatula
7. Mix the onions into the meat and cook until a deep brown colour, remove and set aside

How to clarify butter:
1. Place your butter in a pot to melt on high heat until completely liquefied
2. Allow it to come to a boil and it will foam up
3. Your clarified butter is done cooking when you can see the golden melted butter in the pot, pour out into a jug to cool
Note: Make sure not to pour out any of the cooked milk solids into the jug.

How to assemble the Phyllo:
1. Prepare a 9 X 12 inch (22 X 30 cm) deep baking dish by brushing the base and walls with clarified butter
2. Lay a phyllo sheet in the dish allowing any excess to run up the walls of the dish
3. Using a pastry brush, coat the sheet from corner to corner with a thin layer of clarified butter. (You must coat all the surface including any excess pastry)
4. Place another Phyllo sheet on top, and press out any air bubbles. Allow it to adhere to the sheet below it. Coat it in butter once more and repeat this process until you have a minimum of 8 layers of phyllo
5. Using a sharp knife, trim off any excess phyllo that is running up the walls of the dish
6. Brush your topmost layer of phyllo with butter, then pour on your meat filling. Spread it out into one even layer from edge to edge
7. Place a sheet of Phyllo on top of the filling and then repeat the layering/laminating process with a minimum of 8 layers of Phyllo
8. When adding your last layer of Phyllo, trim any excess off the walls before placing it, then brush the top surface with butter
9. Using a sharp knife slice your pastry into equal sized portions, use a ruler to get accurate edges
10. Whisk together your milk and egg into an egg wash and then pour it evenly over the Goulash
11. Bake in a 180c or 350f oven for 40 minutes, rotating at the halfway point. Remove when it is Golden Brown all over and bubbling
12. Allow to cool for a minimum of half an hour before serving (it will be really buttery, that will be reabsorbed when cooled)

How to assemble the Puff Pastry Version:

When making the puff pastry version, you only need to do about half to two thirds of the filling amount. You will also need 2-3 300g (10.5 oz) pre-rolled puff pastry sheets.

1. Prepare a 9 X 12 inch (22 X 30 cm) deep baking dish by brushing the base and walls with clarified butter
2. Add a layer of pre-rolled puff pastry to the bottom of the dish and trim off any excess
3. Add half of your filling on top of the pastry in an even manner
4. Lay another layer of puff pastry on top
5. Add the remaining fill on top of this layer of puff pastry
6. Add the last layer of pastry then slice into portions
7. Make an eggwash like above and then pour onto the dish
8. Bake for 40-50 minutes until the top layer puffs up well
9. Allow to cool for 30 minutes before eating.

Note: The bottom two layers will not puff up, due to the weight of the layers above them and the eggwash holding everything in place. If you want them to crisp up, then I suggest rolling out a single layer of Puff Pastry into 2 thin layers then using them for the bottom and middle.