Total Time:
15 mins
Prep Time: 5 mins
Cook Time: 10 mins
2 Add the garlic and cumin seeds, then fry for another minute.
3 Add the spinach, in stages, stirring until the leaves begin to wilt.
4 Stir in the chick peas, butter and season with salt and pepper.
5 Reheat until just bubbling, then serve hot.
Prep Time: 5 mins
Cook Time: 10 mins
Ingredients:
Servings: 4
Units: US | Metric
2 tablespoons olive oil
1 onion, sliced
2 garlic cloves, crushed
3 1/2 cups fresh spinach, washed and shredded
1 teaspoon cumin seed
1 (15 ounce) can chickpeas, drained and rinsed
1 tablespoon butter
salt and pepper
Directions:
1 Heat the oil in a large frying pan and fry the onion for about 5 minutes until softened.
Servings: 4
Units: US | Metric
2 tablespoons olive oil
1 onion, sliced
2 garlic cloves, crushed
3 1/2 cups fresh spinach, washed and shredded
1 teaspoon cumin seed
1 (15 ounce) can chickpeas, drained and rinsed
1 tablespoon butter
salt and pepper
Directions:
1 Heat the oil in a large frying pan and fry the onion for about 5 minutes until softened.
2 Add the garlic and cumin seeds, then fry for another minute.
3 Add the spinach, in stages, stirring until the leaves begin to wilt.
4 Stir in the chick peas, butter and season with salt and pepper.
5 Reheat until just bubbling, then serve hot.
Arabic Cardamom Shortbread
Total Time:
40 mins
Prep Time: 30 mins
Cook Time: 10 mins
2 Add icing sugar to ghee and mix till sugar is completely dissolved.
3 Remove from heat.
4 Add cardamom and gradually add in the flour and baking soda.
5 Mix well. dough should not stick to your hand.
6 Add more flour if necessary.
7 Roll 1 tsp of dough at a time into balls.
8 Place onto an oven tray, flatten slightly.
9 Place a nut of your choice in the middle of each cookie.
10 Bake at 180°C for 10 minutes, or until tops are cream.
Prep Time: 30 mins
Cook Time: 10 mins
Ingredients:
Serves: 50
Yield: 50 cookies
Units: US | Metric
2 cups flour
2 teaspoons ground cardamom (optional) or 1 tablespoon orange flower water or 1 tablespoon rose water (optional)
1 cup pure ghee
1 cup icing sugar
50 blanched almond halves or 50 walnuts or 50 pine nuts or 50 pistachios
1/2 teaspoon baking soda
Directions:
1 Melt ghee in a saucepan on the stove.
Serves: 50
Yield: 50 cookies
Units: US | Metric
2 cups flour
2 teaspoons ground cardamom (optional) or 1 tablespoon orange flower water or 1 tablespoon rose water (optional)
1 cup pure ghee
1 cup icing sugar
50 blanched almond halves or 50 walnuts or 50 pine nuts or 50 pistachios
1/2 teaspoon baking soda
Directions:
1 Melt ghee in a saucepan on the stove.
2 Add icing sugar to ghee and mix till sugar is completely dissolved.
3 Remove from heat.
4 Add cardamom and gradually add in the flour and baking soda.
5 Mix well. dough should not stick to your hand.
6 Add more flour if necessary.
7 Roll 1 tsp of dough at a time into balls.
8 Place onto an oven tray, flatten slightly.
9 Place a nut of your choice in the middle of each cookie.
10 Bake at 180°C for 10 minutes, or until tops are cream.
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