White Sauce for bbqs, shawarma or fried food
For Marination:
Chicken tenders: 500g
Pickle Brine: 1 cup (you can use vinegar, I used pickle brine from gherkins jar)
Buttermilk : 1 cup (Mix the 250 ml milk and 1 tbsp lemon juice in a jug. Leave at room temperature for 5-10 mins until the milk has thickened slightly)
Black pepper : 1 tsp
Cayenne pepper: 1/2 tsp
For Coating:
2 cup Plain flour
1/2 cup Potato Starch (or you can use cornflour )
1 tsp garlic powder
1 tsp onion powder
½ tsp smoked paprika
½ tsp chilli powder
1 tsp salt
1 tsp white pepper
4 beaten egg whites
Method:
1- Drain the pickle brine from the pickle jar.
2- Take Chicken tenders, Combine the pickle brine, buttermilk, black pepper, & cayenne, paprika, in a sealable container. Cover & leave for 2 hours.
3- Once the chicken is ready, start heating the oil in wok at 170c.
4- In a plain flour, Combine potato starch, garlic powder, onion powder, paprika, chilli powder , salt, white & pepper. Mix & set aside.
5- Add the egg whites into a bowl and whisk.
6- Transfer the chicken from the marination , into the egg whites. Then, one piece at a time, dip in the flour mixture.
7- Allow the chicken fingers to sit for 10 minutes before frying.
8 - Fry the chicken fingers for 5-6 minutes or until golden brown.
Serve & Enjoy
Skewers 4 Ways
Servings: 8-10
INGREDIENTS
2 pounds sirloin steak, cut into 1-inch cubes
1 tablespoon cumin
1 tablespoon chili powder
1 tablespoon garlic powder
1 teaspoon salt
1 teaspoon pepper
2 green bell peppers, cut into 1-inch pieces
2 red bell peppers, cut into 1-inch pieces
1 large white onion, cut into 1-inch pieces
8-10 bamboo skewers, soaked in water for 20 minutes
INSTRUCTIONS
1. Preheat grill to medium-high heat.
2. Combine the steak, cumin, chili powder, garlic powder, salt, and pepper in a bowl, mixing until the steak is evenly coated.
3. Slide a piece of steak down the skewer, followed by pieces of green pepper, red pepper, and onion. Repeat until there is a 1-inch gap on the top of the skewer.
4. Repeat with the remaining skewers.
5. Grease the surface of the grill by rubbing the grates with a tongs and an oiled paper towel.
6. Grill the skewers for about 10-15 minutes with the lid closed, flipping them halfway.
7. Serve!
Roasted Veggie Skewers
Servings: 8-10
INGREDIENTS
¼ cup olive oil
2 tablespoons lemon juice
1 tablespoon dried oregano
1 teaspoon salt
1 teaspoon pepper
2 zucchinis, sliced into rounds
3 cups cremini mushrooms
2 medium red onions, cut into 1-inch pieces
2 red bell peppers, cut into 1-inch pieces
2 yellow bell peppers, cut into 1-inch pieces
4-5 bamboo skewers, soaked in water for 20 minutes
INSTRUCTIONS
1. Preheat grill to medium heat.
2. Combine the oil, lemon juice, oregano, salt, and pepper, stirring until mixed.
3. Slide a zucchini slice down the skewer, followed by pieces of mushroom, red onion, and peppers, repeating until there is a 1-inch gap at the top of the skewer.
4. Repeat with the remaining skewers and vegetables.
5. Brush each skewer liberally with the oil mixture.
6. Grill the skewers for 12-18 minutes with the lid closed, flipping halfway.
7. Serve!
Teriyaki Chicken Skewers
Servings: 4-5
INGREDIENTS
1 pound boneless, skinless chicken thighs, cut into 1-inch cubes
1 cup soy sauce
¾ cup brown sugar
1 tablespoon sesame seeds
¼ cup green onions, chopped
1 pineapple, diced into 1-inch cubes
4-5 bamboo skewers, soaked in water for 20 minutes
INSTRUCTIONS
1. Preheat grill to medium heat.
2. Combine the chicken, soy sauce, brown sugar, sesame seeds, and green onions, stirring until evenly coated.
3. Chill and marinate for at least 2 hours.
4. Slide a piece of chicken down the skewer, alternating between chicken and pineapple, until there is a 1-inch gap on the top of the skewer.
5. Repeat with the remaining chicken, pineapple, and skewers.
6. Grease the surface of the grill by rubbing the grates with a tongs and an oiled paper towel.
7. Grill the skewers for about 12-18 minutes with the lid closed, flipping them halfway. Brush the skewers with the leftover marinade during grilling, if desired.
8. Serve!
BBQ Chicken Bacon Skewers
Servings: 4-5
INGREDIENTS
1 pound boneless, skinless, chicken thighs, cut into 1-inch cubes
1 cup bbq sauce
1 teaspoon salt
1 teaspoon pepper
4-5 bacon strips
4-5 bamboo skewers, soaked in water for 20 minutes
INSTRUCTIONS
1. Preheat grill to medium heat.
2. Combine the chicken, bbq sauce, salt, and pepper, stirring until evenly mixed.
3. Threading one end of the bacon onto the end of a skewer. Add a piece of chicken, and weave the bacon around the chicken and back through the skewer, creating a wave pattern between the chicken. Move the bacon and the chicken down the skewer, repeating until the other edge of the bacon is threaded through.
4. Repeat with the remaining chicken, bacon, and skewers.
5. Grease the surface of the grill by rubbing the grates with a tongs and an oiled paper towel.
6. Grill the skewers for about 12-18 minutes with the lid closed, flipping them halfway.
7. Serve!
Music provided by Warner Chappell Inc. Used with permission
Lebanese Platter With Adana Kabab & Roasted Pepper Hummus Recipe By Food Fusion (Bakra Eid Special)
An amazing Lebanese Platter with Adana Kabab & Roasted Pepper Hummus. A perfect item to put on your Eid menu. #HappyCookingToYou #FoodFusion #7UP
Written Recipe:
Adana Kabab with Roasted Pepper Hummus
Recipe in English:
Ingredients:
Prepare Roasted Red Pepper Hummus:
-Red bell pepper 2
-Lehsan (Garlic) cloves 3-4
-Namak (Salt) ½ tsp or to taste
-Paprika powder ½ tsp
-Sirka (Vinegar) 1 tbs
-Safed chanay (Chickpeas) boiled 1 & ½ Cup
-Tahini paste 3-4 tbs
-Lemon juice 1 tsp
-Olive oil 2 tbs
-Olive oil 1-2 tbs
-Paprika powder 1 pinch
Prepare Lebanese Adana Kebab:
-Pyaz (Onion) 2-3 medium
-Red bell pepper 1 large
-Lehsan (Garlic) cloves 4-5
-Fresh parsley ¼ Cup
-Beef qeema (Mince) 750g (with 10% fat)
-Namak (Salt) 1 tsp or to taste
-Lal mirch powder (Red chilli powder) 1 tsp or to taste
-Paprika powder 1 tsp
-Zeera powder (Cumin powder) 1 tsp
-Lal mirch (Red chilli) crushed 1 tsp
-Hari mirch (Green chillies) large
-Tamatar (Tomato) halves
Prepare Salad:
-Pyaz (Onion) sliced 2 medium
-Tamatar (Tomatoes) chopped 2 medium
-Fresh parsley chopped ¼ Cup
-Namak (Salt) ½ tsp or to taste
-Sumac powder 1 tsp
Directions:
Prepare Roasted Red Pepper Hummus:
-Fire roast red bell pepper over medium flame until skin is burnt and remove charred skin & discard,remove seeds then cut into pieces & set aside.
-In chopper,add roasted bell pepper,garlic,salt,paprika powder,vinegar & chop well.
-Add boiled chickpeas,tahini paste,lemon juice & chop again.
-Add olive oil & chop until well combined.Red pepper Hummus is ready!
-Take out in a serving dish,add olive oil,paprika powder,fresh parsley & serve.
Prepare Lebanese Adana Kebab:
-In a bowl,grate onions with the help of grater then squeeze out excess water & set aside.
-Deseed red bell pepper,chop finely then squeeze out excess water & set aside.
-Finely chop garlic cloves & set aside.
-Finely chop fresh parsley & set aside.
-Now place beef mince on cutting board & chop with the help of butcher knife.
-Add all the chopped vegetables,mix & chop well together.
-Add salt,red chilli powder,paprika powder,cumin powder,red chilli crushed,mix & chop until well combined.
-Wet hand with water,take a mixture (90g) and skew on metal skewers (makes 10) and let it rest for 15 minutes (don’t cover).
-On another metal skewer,skew large green chillies & tomatoes.
-Grill kebab on burning charcoal or in a grill pan until done.
-Grill vegetables on burning charcoal from all sides until charred.
Prepare Salad:
-In a bowl,add onion,tomatoes,fresh parsley,salt,sumac powder & mix well.
-Serve kebab with pita bread,prepared salad,red bell pepper hummus & serve with 7up!
Recipe in Urdu:
Ajza:
Directions:
Prepare Roasted Red Pepper Hummus:
-Red bell pepper ko chulhay per jal janay tak darmiyani ancch per fire roast ker lein aur charred skin ko nikal ker discard ker dein,deseed ker lein phir pieces mein cut ker lein & side per rakh dein.
-Chopper mein roasted bell pepper,lehsan,namak,paprika powder aur sirak dal ker ache tarhan chop ekr lein.
-Boiled safed chanay,tahini paste aur lemon juice dal ker dubara chop ker lein.
-Olive oil dal ker ache tarhan chop ker lein.Red Pepper Hummus tayyar hai.
-Serving dish mein nikal lein,olive oil,paprika powder aur fresh parsley dal ker serve karein.
Prepare Lebanese Adana Kebab:
-Pyaz ko grater ki madad sa bowl mein grate ker lein aur squeeze ker ka excess water nikal lein & side per rakh dein.
-Red bell pepper ko deseed ker ka finely chop ker lein aur squeeze ker ka excess water nikal lein & side per rakh dein.
-Lehsan ko finely chop ker lein & side per rakh dein.
-Fresh parsley ko finely chop ker lein & side per rakh dein.
-Beef qeema ko cutting board per dal dein aur butcher knife ki madad sa ache tarhan chop ker lein.
-Tamam chopped vegetables ko qeema mein mix ker ka ache tarahn chop ker lein.
-Namak,lal mirch powder,paprika powder,zeera powder aur lal mirch crushed dal mix karein aur ache tarhan chop ker lein.
-Haatho kp pani sa geela karein aur mixture (90g) ko la ker metal skewer per laga lein aur 15 minutes kliya rest dein (don’t cover).
-Alag metal skewer per badi hari mirchein aur tamatar laga lein.
-Jaltay hoye koyla ya grill pan per grill ker lein.
-Vegetables ko jaltay hoye koyla per charred hunay tak grill ker lein.
Prepare Salad:
-Bowl mein pyaz,tamatar ,fresh parsley,namak aur sumac powder dal ker ache tarhan mix ker lein.
-Kebab ko pita bread,tayyar salad,red bell pepper hummus aur 7up ka saath serve karein!
Fluffy Lebanese garlic sauce and Middle Eastern spicy chilli sauce - Two legendary condiments
Fluffy Lebanese garlic sauce and Middle Eastern spicy chilli sauce - Two legendary condiments for shawarma, grills and sandwiches
These two sauces are the cornerstone of sandwiches and grilled foods in the Middle East. The first is a fluffy Lebanese garlic sauce called Toum that is perfect for dipping, and the second is a spicy chilli sauce filled with loads of fresh chillies. I guarantee that if you make these, they'll be on permanent rotation in your kitchen.
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00:00 Intro
00:54 Choosing the right garlic
02:21 Making the garlic sauce
04:59 Potential pitfalls and how to avoid them
06:17 Making the chilli sauce
09:38 Serving and final product
10:56 Taste test and outro
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Garlic sauce Ingredients:
150g (5.3 Oz) Garlic
135g (about 1/2 cup) Lemon juice
600g (21 oz) Neutral Vegetable Oil - Sunflower preferred
1 Tsp Salt
Garlic sauce directions:
1. Peel your garlic and slice your cloves in half, remove the garlic germ from the center of each clove, you should have 150g after degerming your garlic
2. Juice about 2 lemons and strain the juice to remove all pulp and seeds
3. Place your garlic and salt in your food processor and process until finely minced. This should take about 2 minutes, remember to scrape the sides of the food processor bowl every 15 seconds.
4. When finely minced add a teaspoon of lemon juice and process again for a minute, scraping the bowl every 15 seconds
5. Add one more teaspoon of lemon and process until a fluffy and fine paste forms
6. When the garlic has fluffed up, start your food processor, and slowly drizzle in 1/2 a cup of the oil. You should drizzle it in a flow as thin as a thread, and do not stop the machine until the recipe is completed. As you drizzle the oil the garlic will emulsify into a sauce, you should take about 2 minutes with the first half cup. If your machine has a emulsification resevoir, use it to slowly trickle the oil in. Do not proceed with the recipe until the first half cup has emulsified and thickened
7. Once the first half cup has emulsified you should slowly drizzle in a tablespoon of lemon juice
8. Alternate drizzling in 1/2 a cup of oil and 1 tablespoon of lemon juice until both have finished
9. Once completed, place the sauce in a container and cover with a paper towel. Let it rest overnight before serving
Chilli sauce ingredients:
100g (3.5 oz) Habaneros
200g (7 oz) Cayenne Peppers
300g (10.5 oz) Fresh Paprikas
3-4 Cloves of garlic
1 Brown Onion
3 Tbsp Olive oil
3 Tbsp Lemon juice
1 Tbsp White vinegar
1 Tbsp Sugar
1-2 Tbsp Cayenne Pepper (optional and should only be used if your sauce isn't spicy enough)
2 Tsp Garlic powder
1 Tsp Fresh ginger
1 Tsp Ground cumin
1 Tsp Ground coriander
1 Tsp Salt
1/4 Tsp Smoked Paprika
Chilli sauce directions:
1. Slice the top off of each chilli and remove the pith and seeds
2. Peel your ginger and slice into thin pieces
3. Peel your onion and slice into quarters
4. Place the peppers, onion, ginger and garlic on a baking sheet and drizzle on 1 Tbsp of olive oil as well as 1 Tsp of salt
5. Bake in a 180c or 350f oven for 20-30 minutes until the chillies are cooked and slightly browned. Remove and let cool before moving forward
6. Place all the baked ingredients into a food processor and process into a fine paste
7. Add the remaining ingredients apart from the lemon juice and cayenne pepper, then blend until well mixed and a thick chilli sauce has formed
8. Taste the sauce and see if it's spicy enough, if not, add the cayenne pepper and blend once more
9. Add the lemon juice and mix in
10. Place the chilli sauce in a container and refrigerate overnight, the flavors will develop over the next 24 hours
Tips and tricks:
• You can make your own DIY emulsification reservoir by making a hole in the bottom of a plastic cup
• Chilling your oil in the fridge for a couple of hours will help the emulsification setup easier
• If your garlic sauce splits or does not emulsify, you can fix it with an egg white. Check out this video for instructions:
Fresh garlic will taste nicer than regular store bought garlic, but it's harder to emulsify as it has less emulsifiers in it.
Muhammara, You will Never Buy from the Store Again!
Muhammara, Mouhammara is a delicious roasted pepper dip originated in Aleppo, Syria. This walnut and roasted red pepper mezze is very popular throughout the Mediterranean, including Turkey, especially in southeastern regions, where Arab dishes are more common in the local cuisine because of the Syrian cultural influence.
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☕ Glass Measuring Jug 1 litre:
???? Baking Sheet:
???? My favorite (budget) Whetstone for Knife Sharpening:
???? WÜSTHOF CLASSIC IKON 8 Inch Chef’s Knife :
???? SHI BA ZI ZUO Chinese cleaver:
???? Food Safe Black Nitrile Gloves, Box of 100:
???? Flat Kebab Skewers:
???? Square Skewers:
???? Turkish Kebab and Meat Knife 50 cm:
???? Turkish Kebab and Meat Knife 40 cm:
???? Round Mixing Tray Stainless Steel:
Ingredients:
• 5 large red Paprika Peppers, preferably Aleppo peppers, 500 g
• 1 - 2 hot chili peppers (optional for the heat)
• 100 g walnuts (extra for garnish), 1 cup
• 4 cloves of garlic
• 50 g breadcrumbs, ½ cup
• 2 tbsp tomato paste
• 1 tbsp chili paste (optional)
• 4 Tbsp Olive Oil, 1/3 cup
• 4 Tbsp Pomegranate Molasses
• 2 tsp chili flakes (Turkish pul biber or Aleppo pepper flakes)
• 1 tsp Salt
• 1 tsp Ground Cumin (optional)
• 1 tbsp freshly squuezed lemon juice (optional)
• Chopped parsley and sumac to garnish
Instructions:
1. Trim off the stalks and the seeds of the peppers and the chilies
2. Place the peppers, chilies and the garlic onto an oven tray and pour over 1 tbsp olive oil
3. Roast them in the oven at 230°C / 450°F or on the stove until the skins are nicely charred
4. When roasting in the oven, remove chilies and the garlic after 15 mins, keep the peppers for another 10 - 15 mins
5. Transfer the roasted peppers into a bowl, cover and let it steam for 10 mins for the skin to separate
6. Peel the skins of the garlics, peppers and chilies and remove any remaing seeds and set aside
7. Heat up a pan on medium heat and toast the walnuts for 3-4 mins until they emit a nutty aroma
8. Toast the bread crumbs for 1-2 minutes until they are slightly browned and have a toasty smell
9. Transfer the peppers, chilies and the garlic into a food processor, process for couple of seconds until blended and combined
10. Remove the pepper paste and process the walnuts for a few pulses, until they are chopped but not finely ground
11. Combine the roasted pepper mixture, walnuts and toasted bread crumbs in a large bowl
12. Add 3 tbsp olive oil, 1 tbsp chili paste, 2 tbsp tomato paste and 4 tbsp pomegranate molasses
13. Season with 2 tsp chili flakes, 1 tsp salt and 1 tsp cumin
14. Optionally add 1 tbsp lemon juice for a bit of acidity
15. Mix until all the ingredients are fully combined and you get a red colored paste
16. Serve in a plate or bowl, garnish with extra walnuts, olive oil, parsley, sumac and pomegranate molasses to taste
*Disclosure: Some of the links above are affiliate links. This means that, at zero cost to you, I will earn an affiliate commission if you click through the link and finalize a purchase.
Lamb Chops with Rosemary Gravy (loin chops, forequarter, cutlets)
Next level lamb chops - infuse with flavour with a rosemary garlic lamb chop marinade, sear aggressively to create a thick crust, then smother in rosemary gravy. You will lick the plate clean, do the happy dance and wonder why you don't cook lamb chops more often!
Use this recipe for lamb loin chops, forequarter chops, cutlets (rib chops) or lamb leg steaks.