Showing posts with label pizza. Show all posts
Showing posts with label pizza. Show all posts

Saturday, June 2, 2012

Lahmajoun Middle Eastern pizza

Saha is a Canadian food company that creates authentic marinades using only natural ingredients free of additives and preservatives.  I got to try Saha's unique marinades from Middle Eastern cuisine. The shawarma, shish taouk and lahmajoon marinades have delicious aromatic authentic flavours.  I didn't have to add anything except for the meat. I used the sauces to create unique meals within a few minutes and impressed my family :)  The marinades made my job easy and we enjoyed the meals.  

People following a healthy balanced diet will like these sauce/ marinates as its cholesterol and trans fat free.  The in-house chefs and experienced food development staff ensure the quality of all their products.  The ingredients in all Saha products are vegetarian. The Saha site and bottle suggests vegetarian and non-veg recipes for us to use.  The products are sold online and are shipped across USA and Canada.  It is also available in some specialty food stores.  I hope Saha products will soon become available in all stores.

I used this Lahmajoun (lah.mah.joon) sauce for a few dishes; middle eastern style pizza, stuffed cabbages and stuffed grape leaves.  The origin of this sauce is from Turkey and Armenia. It is made with red peppers, tomatoes, onion and spices.  The containers hold 250ml about 1 cup of sauce.
Lahmajoun middle eastern pizza
1 to 3/4 cup minced meat
1/4 to 1/2 cup sauce
4 store bought flat bread

Cook the minced meat with the sauce until the meat is cooked. Spread the cooked meat with extra sauce if needed over store bought flat bread and bake at 375F for 10 to 15 minutes.
The meat can be substituted for soy.  
For the stuffed cabbages and grape leaves I used
1/2 cup minced meat
1/4 cup lahmajoun sauce
1 garlic clove
1/2 cup cooked rice
1 tbsp mint leaves
2 tbsp coriander leaves
1 green chillie chopped

Cook the minced meat and garlic with the sauce in low medium heat covered until the meat is cooked.  Remove from heat.  Then add the cooked rice, chopped green chillie, mint leaves and coriander leaves.
To prepare the cabbage and/ or grape leaves
Boil the grape leaves for about 3 to 4 minutes in hot water, then remove it and place in cold water.  With the shiny side down, place some filling and roll the leaves tightly as you would roll spring rolls.
Place it in a pot lined with grape leaves by packing the leaves close to each other. Put about 1 cup of water and 1 tbsp lemon juice. Place a plate or saucer over the leaves and keep something that has weight. Let the leaves cook for about 20 to 25 minutes on low medium heat until the water evaporates.  

For the cabbages follow the same instructions.  To make it easy to remove the leaves, place the whole cabbage into boiling water and then remove.  Or carefully remove cabbage leaves and then place into boiling hot water for about 5 minutes.  

I will be posting about what I made with other sauces soon :)
All rights reserved on photographs and written content Torviewtoronto © 2012 unless mentioned. Please Ask First

Monday, April 23, 2012

Kitchen paddle and challah bread

kitchen paddle
Peel apart kitchen paddle is an eco-friendly, unique and useful tool made with bamboo. Unlike other pizza peels this one comes in 2 parts, each part measures 6" x 20". The working part of the paddle measures 12" x 12". We can use one or both of it depending on the size of the pizza or bread. This paddle is handy and can be used for serving cheese, making bread, flatbreads and for other baking needs.

This peel apart kitchen paddle is very smooth and easy on the hand because it is not heavy. When not in use we can easily store in the cupboard or conveniently hang the paddles as it has holes on the holding portion of the paddle. The paddle cleans easily by hand without a hassle. I like the innovative design and the earthy colour of the bamboo wooden board.

To use this paddle for pizza, first prepare the pizza on it, lift the right paddle slightly before peeling apart and then rotate the pizza in place by moving the paddle back and forth to place it in the oven or baking sheet/stone.

To pick up the finished pizza use the tapered sides of the paddle and simply lift. I am happy that I don't have to worry about the pizza breaking apart and toppings falling off when I pick it up from the oven and grill.
challah bread
Here is recipe for challah bread adapted from Artisan bread in five minutes a day.

3/4 cup lukewarm water
3/4 tbsp yeast
3/4 tbsp salt
3 eggs lightly beaten
1/4 cup honey
1/4 cup unsalted butter melted and for greasing cookie sheet
3 1/2 cups flour
1 egg beaten with 1 tbsp water for egg wash
sesame or poppy seeds for the top

Mix yeast, salt, eggs, honey, melted butter and water in a container with a lid. Mix the flour with wooden spoon don't knead. Cover and rest at room temperature until the dough rises and collapses about 2 hours, don't cover the container airtight.

The dough can be used after the initial rise. It is easy to work with if the dough is chilled a little in the fridge, so keep it in the fridge with the lid on.

Prepare a cookie sheet or line a baking sheet with butter. Dust flour on the surface of the rested dough, and cut 1 pound grapefruit size piece. Dust flour on the working board and quickly shape dough into a ball tucking the dough in the bottom. Divide the ball into 3 parts and make thin long ropes. Braid the ropes starting in the center and working to the end. Turn the loaf over, rotate it and braid from the center out to the other end, this will help make a uniform thick bread. Allow the fresh braided dough to rest for about 40 minutes. If it is refrigerated dough, let it rest for 1 hour and 20 minutes.

Brush the loaf with egg wash and sprinkle seeds. Bake at 350F in the center of a preheated oven for 25 minutes, the time depends on the size of the loaf. If it is golden brown and the center of the loaf is resistance to pressure it is ready. Cool and slice to eat.

This dough can be kept of 5 days in the fridge, if more than 5 days leave it in the freezer in an airtight container for up to 4 weeks. Defrost frozen dough overnight in the fridge before using. Then allow it to rest and rise again.
challah bread
All rights reserved on photographs and opinion of the written content Torviewtoronto © 2012 unless mentioned. Please Ask First