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


Matar ki Tikki (Green Peas croquette)

During winters, green peas is the next best thing that has happened to main kind. When I was a kid, I never liked the taste of green peas. Nevertheless, my mom used to force feed green peas in some form. Sometime it was green peas pulao (pilaf), or matar paneer (Cottage cheese with green peas), or in a hara bhara kebab (green cutlet) form. It is one of the popular winter tea snacks in the evenings.

After moving to the United States, I started liking green peas because if was ‘sweet.’ When amalgamated with mashed potatoes, chickpea flour and spices, it not only has the taste but also becomes an abundant source of nutrients. Here is the recipe –

Ingredients:

2 cups green peas (blend it per your texture preference, I personally like a mix – some whole peas, some partially blended and some mashed. )

1 boiled & mashed medium sized potato

1 cup washed & chopped cilantro (or coriander)

1/4 tbsp kitchen king masala

1/4 tbsp turmeric

1/2 tbsp cumin seeds (or jeera)

3/4 cup chickpea flour

Bread crumbs of 2 bread slices

Salt to taste

Method:

*In a bowl, combine all the ingredients and mix them thoroughly. If you feel the mix is sticky or watery, add 1 tbsp chickpea flour.  This should help with the stickiness.

*Grease your palms to maket cutlets/croquettes. Shape it per likeness – round, oval, or cylindrical.

*Heat a pan with 3-4 tbsps of oil and shallow fry the cutlets 4-5 at a time until golden brown on both sides.

*Once done, move the cutlets to the paper towel/napkins to get rid of excess oil.

*Serve hot with coriander mint chutney or ketchup.

If you try this recipe, please 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