Sfiha (Arabic Pizza) صفيحه باللحمه

This recipe which hails from the Middle East, namely Lebanon, Syria and Palestine, is one of my favourites. It is also known as Arabic Pizza. The mixture of spiced meat is just to die for. These are basically like small meat pizzas with spiced meat. As base we use bread dough which turns nice and fluffy when cooked but ready-made pizza dough is fine. The meat mixture was genuinely made with ground mutton but nowadays it is made with ground lamb or ground beef or a mixture of both. So do give this recipe a go as everyone will love it. You will need...

• 600g ready-made bread or pizza dough
• 500g ground lamb or beef
• 2 onions, finely chopped
• 1 tsp ground allspice
• 1 tsp ground cinnamon
• 1 tsp mixed herbs
• 1 tsp fine sea salt
• 1 tsp ground black pepper
• 3 tbsp tomato paste
• 2 tbsp vegetable oil
• 70g pine nuts

Method

1. Preheat the oven to 230°C.
2. Roll the dough into two baguette shaped rolls and cut it into slices (about 1 inch thick per slice) or see Note below. Set the slices aside and leave them to rise for about 15 minutes.
3. In the meantime, prepare the meat mixture. Start by frying the onions in the heated oil until soft and transparent, about 5 to 10 minutes.
4. When onions are done, add the meat, allspice, cinnamon, mixed herbs, salt and pepper and cook until all meat cooked through. Make sure that the meat mixture is quite dry. Mix in the tomato paste thoroughly and set aside. Let cool slightly.
5. Now to make the Sfiha, get the dough slices and put into an oiled oven dish next to each other. Press each slice in the centre with your fingers (this is where you will put the meat mixture).
6. Spoon the mixture in the centre of the dough slices leaving some space from the end of the slice (just like a pizza).
7. Sprinkle some pine nuts on each Sfiha and put into the oven for about 15 minutes or until cooked.

Note: You can always make a large one or a couple of medium sized ones, It is entirely up to you.

Enjoy!!

R&A

Gujarati Potato Curry ગુજરાતી બટાટા કરી

This recipe comes from Gujarat, India which is a state in western India. Gujarat cuisine is mostly vegetarian even if there is an extensive coastline from which lot of seafood is harvested. This dish is completely vegetarian andcan be served on its own as a main dish or as a side dish with a pulse dish and rice. Amanda & I enjoyed this with warm naan bread and natural yogurt to contrast the fieriness of the chillies. Obviously, you can adjust the amount of chillies in the recipe to your own taste but do try to find and use all the ingredients so as the produce a genuine Gujarati taste!! Give it a go and your taste buds will definitely come alive!! For 4 people (as a side dish) you will need...

• 450g potatoes, cut in 1 inch cubes
• 2 tbsp vegetable oil
• 1/2 tsp cumin seeds
• 1/2 tsp black mustard seeds
• 1/4 tsp asafoetida
• 1/2 tsp ground turmeric
• 1/2 tsp ground cumin
• 1/2 tsp ground coriander
• 1 tsp fine sea salt
• 1 tsp red chilli powder
• 3 fresh red chillies, chopped
• 2 tsp tomato paste
• 450ml water

To serve

• Fresh coriander leaves, chopped
• Naan bread
• Natural yoghurt

Method

1. Heat the oil on high heat in a wok or large pan and add the cumin seeds, black mustard seeds and asafoetida. Cook for a few seconds until fragrant and mustard seeds start popping.
2. Add the potatoes, turmeric, ground cumin, ground coriander, salt, chilli powder, chopped chillies and tomato paste. Stir continuosly and cook for around 5 minutes.
3. Add the water and bring to the boil. Lower the heat and simmer gently for around 20 minutes.
4. Slowly tip the curry in a warm serving dish, garnish with the coriander leaves and serve.
5. Add the yoghurt to taste after plating. Warm the Naan breads and enjoy!!

Enjoy!!

R&A