How To make Potato and Herb Stuffed Bread
for stuffing: 4 medium sized potatoes
1/2 teaspoon red pepper
1 teaspoon ground cumin
1 teaspoon ground coriander
1 1/4 teaspoon kosher salt
3 tablespoons chopped fresh coriander leaves
for the bread: 2 cups chapati flour or whole wheat flour
1 cup all-purpose flour
3 tablespoons indian vegetable shortening or light
vegetable oil 1 teaspoon kosher salt
1 cup warm water :
about 90 to 100
degrees 1/2 cup flour for dusting
1/2 cup melted indian vegetable shortening or
:
light vegetable oil for brushing
Stuffing: Boil the potatoes in their jackets until very soft. Peel and mash them thoroughly. Add the remaining stuffing ingredients. Mix well and set aside. This filling can be prepared ahead and refrigerated for a day. There is no need to warm the stuffing before filling the bread.
To prepare the bread: Combine flours with salt in a bowl. Reserve about 1 teaspoon of shortening, and rub the remainder into the flour, with your finger tips until the mixture resembles coarse meal. Add most of the water to form a mass. Slowly add more water tablespoons at a time until dough forms. Brush the work surface and your hands with the reserved teaspoon of fat. Place the dough on the greased surface, and knead for 10 to 15 minutes. This will be a very soft and pliable dough. Put back in bowl and cover with a moist towel or a sheet of plastic wrap and let it rest, preferably in a warm place, for at least 1/2 hour.
Divide the bread dough and the filling into 12 equal portions. Take one piece dough and flatten it into a 4-inch round pillow with your hands. Depress the center slightly and place a portion of the filling into the depression. Bring the sides of the dough over the filling and enclose it completely. Press lightly but firmly to flatten it into a pillow, either between your hands or the work board. With your fingers, pinch the edges slightly, so that the filling is in the center and not near the edge where it could break through the dough. Cover with plastic wrap or a moist towel to prevent drying.
Pick up each pattie and dust with flour. Firmly pat the pattie to make filling adhere to dough. Roll out to a 6-inch circle dusting with flour as you go, to prevent sticking. Cover with plastic wrap or moist towel.
Heat the griddle or frying pan cook each bread for 2 minutes or until brown spots begin to appear. Flip the bread over and cook for 30 seconds. Brush lightly but thoroughly with melted shortening or oil and cook on original side for 30 seconds. Brush other side and flip again. Keep warm in a covered dish or tightly wrapped with foil.
Note: They can also be made several hours ahead and reheated in a 300 degree oven for 10 to 12 minutes.
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How to make Hasselback potatoes recipe. Simple to make a delicious tasting and very cheap! Hasselback potatoes are the Swedish version of a baked potato (Jacket potato). Perfect to serve up with steak or for a change your roast dinner. All the ingredients are shown at the beginning of the video with simple step-by-step instructions throughout.
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Stuffed potato recipe - Patata mahshi (Batata Ma7shi) - Stuffed potato with lamb - بطاطا مخشي
Patata Mahshi or stuffed potato one of classic arabic dishes. Stuffed Potatoes (Batata Mahshieh Bel-lahm) is mostly made in the Levant, but other areas do their own recipes and style of batata Mahshieh.
Ingredients:
1.5 kg small to medium potatoes
0.5 kg beef/lamb minced meat
1 medium onion
pine nuts (roasted) and 1/3 cup of fresh parsley
salt/black pepper to taste
1 teaspoon coriander powder
1/2 teaspoon cinnamon powder
1/2 teaspoon paprika
1 teaspoon ALL spice
tomato sauce
tomato pure 1 tbsp,
3 big blended tomatoes
2 garlic cloves,
salt , black pepper to taste
all spice mix 1 teaspoon
1. Peel and core potatoes, keep in a bowl with cold water.
2. Ground lamb ( or beef) cook though and add the onion, cook for few minutes till the onion becomes translucent. add spices and for 2-3 minutes. in the end add the roasted pine nuts and parsley.
3. Wash cored potatoes and drained water before frying. Fry for few minutes till the potatoes ready up to 70% ( when slightly starting to color. , drain the extra oil .
4. Stuff the potatoes with the lamb mixture, place them in a baking tray .
5. Make the sauce. Blend the tomatoes with garlic, add the water and spices. Pour over potatoes, cover and bake at 180C (365 F) for 20-25 minutes, uncover and bake another 5-10 minutes till brown color.
Garnish stuffed potatoes with pine nuts and parsley. Serve with rice and salad.
#stuffedpotato #arabicfood #batatama7shi
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Baked Cod with Garlic And Herb Ritz Crumbs
RECIPE COURTESY OF INA GARTEN
Level: Easy
Total: 30 min
Active: 15 min
Yield: 4 servings
Ingredients
Good olive oil
4 center-cut boneless, skinless cod fillets (6 to 8 ounces each)
Kosher salt and freshly ground black pepper
1/2 cup Ritz cracker crumbs (15 crackers; see Cook's Note)
1/3 cup panko (Japanese bread flakes)
2 tablespoons minced fresh parsley
2 teaspoons minced garlic (2 cloves)
1 teaspoon grated lemon zest
3 tablespoons unsalted butter, melted
1/4 cup dry white wine, such as Pinot Grigio
2 tablespoons freshly squeezed lemon juice
Lemon wedges, for serving
Directions
Preheat the oven to 400 degrees F.
Pour 2 tablespoons olive oil in a 9 x 9-inch ceramic baking dish (it should be just big enough to hold the fish) and tilt the dish to coat the bottom with oil. Place the fish fillets in the dish and turn to coat both sides with the oil. Sprinkle the fish with 1 1/2 teaspoons salt and 1/2 teaspoon pepper and bake for 10 minutes.
Meanwhile, combine the cracker crumbs, panko, parsley, garlic, lemon zest, and 1 teaspoon salt in a small bowl. Add the melted butter and stir until evenly moistened. Set aside.
Remove the fish from the oven and pour the wine and lemon juice directly on the fillets. Pat the crumb mixture evenly onto the fillets, pressing gently to help them adhere. (Don’t worry if some crumbs get into the sauce!)
Return the pan to the oven for 12 minutes, until the fillets are just cooked through in the center, depending on the thickness of the fish. Sprinkle with salt and serve hot with the pan juices and lemon wedges.
Cook’s Note
To make the crumbs, crush the Ritz crackers into the bowl of a food processor fitted with the steel blade and process until finely ground.
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Ina Garten's Baked Cod with Garlic And Herb Ritz Crumbs | Barefoot Contessa | Food Network
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Check my new website, foodwishes.com for the story, recipe ingredients and more details. Enjoy!