TURMERIC PANEER TART

I love easy recipes. And if its Friday – I’d rather binge watch my fave tv show with a cocktail than cook elaborate meals 🙈 When Sach Foods requested me create some recipes for them – this one hit me instantly. Under 30 minutes (including prep time) and Friday is all set. I also made a video – linked here.

INGREDIENTS – (serves 4 – 3 tarts each person)

  • sheets of Kontos Fillo Dough, cut in 12 squares (you won’t need to use the whole dough – 1/8 section is enough for 12 slots)
  • 6 oz Sach Turmeric Twist Paneer, crumble with hands for a perfect chunky texture (clean you hands before handling the paneer)
  • 1-2 tbsps Lemon juice
  • Salt to taste
  • 2-3 tbsps chopped cilantro

METHOD –

  • Preheat oven at 380F & drizzle oil in the cupcake pan
  • Tear the fillo dough roughly – and line each cupcake pan slot with it.
  • In a bowl, add crumbled paneer, lemon juice, and cilantro. Taste the paneer and add more salt if needed.
  • Add about 2 tbsps of paneer mix over each fillo.
  • Bake for 9 minutes and broil on low for 1 minute. Garnish with some more cilantro and serve with spicy ketchup.
  • Bon Appetit 🎉

If you try this recipe, do not forget to tag #thepalatetrails on Instagram and/or leave a comment below on this blog post. Thanks for stopping by lovelies!

XOXO
Rinky


QUICK ZAATAR MANAKEESH

Middle Eastern cuisine has to be my next fave cuisine after Indian. Hummus, good! Bread, good! Olive Oil, Gooooooooood! 🙈 Don’t really remember where I ate manakeesh for the first time but the flavors stuck w/ me. I decided to make an instant version with Stonefire Mini Naan, store bought Palestinian Zaatar mix and CA Olive Ranch Olive Oil. Takes about 10 minutes and a perfect snack for a busy busy workday.

INGREDIENTS – (serves 1-2)

  • 1.5 tbsps Zaatar per naan
  • 2-3 tbsps olive oil per naan
  • 3 mini naan

METHOD –

  • We will make one manakeesh at a time – Heat the griddle on medium heat with oil. Add Zaatar and stir the spice in the oil thoroughly.
  • Now lay the naan on top of spice/oil mix and let the naan go soft and warm. The spice mix will stick to the naan and it’ll toast at the right places.
  • Flip the naan carefully so there is no spice leftover and slightly warm it up on other side. Remove from griddle and repeat same process for other 2 naan.
  • Serve warm with some Tzatziki drizzled w/ olive oil & sumac or your favorite soft cheese – my fave is goat cheese w/ truffle.
  • Bon Appetit loves 🎉

If you try this recipe, do not forget to tag #thepalatetrails on Instagram and/or leave a comment below on this blog post. Thanks for stopping by lovelies!

XOXO
Rinky