Herby Preserved Lemon Soda Bread

As I mentioned recently, soda bread is the easiest way to ease into breadmaking, so why not share a solid savory recipe for all seasons with you all! Utilizing spices, herbs and of course preserved lemon, this particular loaf is very aromatic, flavorful and comes together in no time to serve it during any time of the day really. I served it with some whipped cottage cheese swirled with harissa however nothing beats a hefty slathering of good old butter.

*Note: to make it gluten free, just use 235g Gluten Free flour mixed with 3/4 tsp Xantham Gum

INGREDIENTS (1 medium loaf)

Dry Ingredients

200g Bread Flour or High Protein Flour (extra for dusting) 

35g Spelt Flour or Whole Wheat Flour 

15g Old Fashioned Oats (not the quick cooking variety) - more to finish

1 tsp Baking Soda

1/2 tsp Baking Powder

1 tbsp Curry Powder (potent kind)

1.5 tbsp Za’atar

2 tsp Crushed Rose Petals

1 tsp Ground Turmeric

1/2 tsp Fine Sea Salt (reduce to 1/4 tsp if the preserved lemon using is on saltier side)

Filling

35g Super Cold Salted Butter, cut into pieces

35g Preserved Lemon, de-seeded & finely chopped (for reference I used the one from Mina brand)

40g Roasted Pumpkin Seeds

5g Fresh Marjoram Leaves, chopped (substitute with fresh oregano leaves)

15g Fresh Chives, finely chopped

15g Fresh Cilantro (including stems), finely chopped (substitute with flat leaf parsley)

Wet Ingredients 

160g Buttermilk, Cold or straight from fridge

15g Honey, Room Temperature

1 large Egg (50g without shell), room temperature 

Directions:

💥 Pre-heat oven to 425F / 220C . Line a baking sheet with parchment paper and dust generously with bread flour. Alternatively, line a 4”x5” Loaf Tin with parchment paper with over hang on two sides  

💥 Whisk all dry ingredients in a large bowl. Carefully tip the cold butter and massage by hands until the butter break down into pea size bits and are coated with dry ingredients mix. Now add rest of the filling ingredients and gently mix everything by hand. Make a well in the center

💥 Whisk all wet ingredients in a large jug. Once well combined, transfer into the well of dry ingredients and filling in the large bowl. Using a spatula, gently mix everything until everything is just combined (no floury spots) to form a rough dough

💥 If using the loaf tin, transfer the dough into prepared tin. Smoothen the top, sprinkle extra oats and run a knife through the center length-wise and bake for 30-35 mins or until baked. Or transfer dough mixture from the bowl to the flour dusted sheet. Using floured hands and bench scraper (optional), roughly pat & shape into a round. Sprinkle more flour on top to handle. Once a rough boule is formed, using kitchen shears make a deep cross in the center and bake for 30-32 mins or until it’s golden on the outside and sounds hollow when tapped on the bottom

💥 Let it cool completely before slicing. Serve with softened butter and favorite condiment such Za’atar or Everything Bagel Seasoning spice mixes or hot honey / sweet chili sauce. Poached eggs on the side are perfect too!

Strawberry Labneh Yin-Yang

Its the contrasting texture and temperature that got me naming this Yin and Yang - slightly warm and jammy tart berries with chilled thick labneh. Strawberries are tossed with Anardana (ground dried pomegranate seeds, typically found in South Asian specialty store), sugar and fresh Orange Juice (fruit juice helps in cutting down the added sugar) then roasted for a short while. Once cooled it’s mixed with Grand Marnier (use vanilla extract or orange juice to keep it alcohol free), then served alongside chilled sweetened labneh that’s scented with vanilla & citrus zest. Finished with a good dose of fresh mint. It’s a play of tart on tart flavors - I strongly feel that it works just like eating tea Madeleines with tea.

Ingredients (serves 4)

Roasted Berries

1 lb Strawberries, tops removed, hulled & halved

2 tbsp Coconut Sugar or Dark/Light Brown Sugar

1 tbsp Granulated Sugar

1-1.5 tbsp Anardana - substitute with Sumac or 1/2 tbsp pomegranate molasses

50 ml Orange Juice , reserve the zest

2 tsp Grand Marnier (substitute with Triple Sec)

Scented Labneh

275g Labneh (strained Greek Yoghurt) or you can use Icelandic Skyr (to keep it vegan feel free to use your go to Vegan Greek yogurt)

2 tsp Vanilla Bean Paste or extract (make sure to use a good quality pure extract)

2 tsp Orange Zest (Reserved from the juiced orange used in the roasted strawberries)

1 tbsp Granulated Sugar

Garnish

3-4 sprigs of Mint, torn or roughly chopped

Directions

🍓Pre-heat oven to 400F, combine all ingredients for roasted berries except Grand Marnier in a high-sided baking dish. Give it a good mix and bake for 16-17 mins. Keep it aside to cool completely

🍓 Meanwhile, whisk scented labneh ingredients until well combined. Divide and smear generous portions in one side of each serving bowls. Refrigerate until ready to serve

🍓 Once the roasted strawberries are completely cooled, add liquer and mix until well combined. Bring out the labneh bowls from fridge, spoon strawberries on opposite side of the bowl. Drizzle the berry syrup, garnish with chopped fresh mint and enjoy!

Blood Orange Cardamom Semolina Cake

Middle eastern style syrup cakes are quite special in texture, flavors and fragrance - If you haven’t tried them yet, then you are missing out big time! I highly recommend seeking these out in traditional middle eastern bakeries or supermarkets - look for “Basbousa” or “Namoura”. My take here is an iteration of using the seasonal blood orange, crème fraîche and my favorite cardamom. It’s ultra tender, aromatic and a lovely make ahead dessert for a dinner party.

*Note: It’s nut-free and egg-free. By using Coconut Yoghurt instead of Crème Fraîche and Vegetable Oil instead of Ghee & Butter you can absolutely turn this into a stunning Vegan Dessert centerpiece.

Make sure to read the full recipe before starting as it involves resting time therefore plan your schedule accordingly

Ingredients (16 pieces)

Dry Ingredients

130g Coarse Semolina (mostly found in Indian or Middle Eastern Specialty Stores); Fine would work too but the resulting crumb will be tighter and dense

115g Coconut Flour or Ground Desiccated Coconut (Tap on the link for my preferred brand)

1/2 tbsp Ground Cardamom

50g Granulated Sugar rubbed with 1 tbsp Blood Orange Zest + 1 tbsp Lemon Zest

Wet Ingredients

30g Ghee, melted

56g Salted Butter, melted

1-2 tsp Orange Blossom Water (based on tolerance for the essence) - feel free to substitute with Vanilla Extract if opposed to floral notes

2 tbsp Blood Orange Juice

125g Crème Fraîche or Whole Milk Greek Yoghurt

1 1/4 tsp Baking Soda

Syrup

180g Granulated Sugar

1 tbsp Lemon Juice

2 tbsp Blood Orange Juice

110g Water

1 tsp Orange Blossom Water

4-5 Crushed Cardamom Pods

4-5 Lemon Peel Strips (optional)

2 tbsp Tahini for greasing

1 Blood Orange, thinly sliced and each slice quartered - for decoration

Directions

💥 Make the syrup - in a saucepan combine sugar, water, Cardamom pods and lemon peels (if using). Bring it to simmer and cook for 7-8 mins or until a thin/runny syrup consistency is achieved. Add lemon juice, orange juice and blossom water, mix thoroughly and turn off the heat. Let it cool completely.

💥 In a large bowl, combine all dry ingredients. Transfer orange juice, melted ghee and butter into the dry ingredients bowl. Mix really well and keep it aside. Now in a small bowl, combine crème fraîche / yoghurt with baking soda, mix thoroughly and let it sit for 15mins or until it looks frothy and increase in volume. Transfer this frothy mixture into the large bowl with Semolina mixture. Combine everything thoroughly and let it sit for 45-50 mins . Towards the end of resting time, pre-heat oven to 400F

💥 Grease a 8”x8” square pan generously with 2 tbsp Tahini. Transfer the rested batter into the greased pan, press it into an even layer (I use an oiled measuring cup to smooth out evenly). Using a sharp knife cut into 16 even squares then place a quarter slice of orange on each square. Bake for 15 mins , then reduce oven temperature to 375F and continue baking for another 15 mins or until it’s golden and cooked

💥 Take out from oven and pour the cooled syrup (make sure to fish out Cardamom pods before pouring) all over (it’s absolutely critical to keep the cake hot and syrup cool). Let it absorb and cool down completely. Then re-cut the squares, serve with crème fraîche or Greek Yoghurt and fresh blood orange segments.

Smoky Cauliflower Pepper Wraps

How do you all celebrate Valentines Day? Or you don’t? For us it’s usually cooking together interspersed with video games, online shopping, making our favorite cocktails & sometimes snowball fight (courtesy Chicago deep freeze). I call it cheesy capitalism way!

If you are looking to make something fun yet easy to put together then here I have - cauliflower florets and peppers are smothered in a Chile pepper concoction and roasted until super smoky with charred bits. Served on a creamy avocado sauce and finished with Sumac shallots and fresh mint. Once you try it, it’s quite addictive…

Ingredients (for 3-4 wraps depending on the size of the wrap bread)

Smoky Cauliflower

1/2 Medium Cauliflower Head, leaves removed and cut into 2-2.5” florets (roughly 150g)

1 medium green bell pepper, cut into 2” pieces (about 75g)

1 medium red bell pepper, cut into 2” pieces (about 80g)

2.5-3tbsp Neutral Oil

1.5 tbsp Harissa Paste

1 tbsp Tomato Paste

1 tbsp Apple Cider Vinegar

1 tsp Curry Powder

1 tsp Smoked Paprika

1 tsp Ground Ancho Chile (substitute with 1/2 tsp ground Chipotle or increase the quantity of smoked paprika and add 1/2 tsp Cayenne)

2 tsp ground Coriander seeds

1/2 tsp Ground Turmeric

1/2 tsp Fine Sea Salt (increase to taste)

Avocado Crema

1 medium Ripe Avocado, pitted & mashed

3 tbsp Vegan Yoghurt (substitute with Plain Greek Yoghurt, I prefer whole milk but you can use low fat or no-fat versions)

5g Fresh Mint Leaves

1 tsp dried Mint (optional)

1 tsp lemon zest

1 tbsp Lemon Juice

1/4 tsp Fine Sea Salt

Sumac Shallot

1 large Shallot, thinly sliced into rounds

2 tbsp Apple Cider Vinegar

Pinch of sugar

1-2 tsp Sumac

Fresh Mint leaves , torn

Directions

💥 Combine cauliflower florets and peppers in a large bowl. Whisk all other smoky cauliflower ingredients into a paste like mixture and transfer into the cast-iron skillet. Massage the vegetables with the mixture really well - make sure everything is well coated. Let it marinate for 30 mins to overnight (if doing for 30 minutes then I recommend directly mixing everything in the cast iron skillet or baking dish)

💥 Pre-heat oven to 450F. Meanwhile, whiz all Avocado crema ingredients in a food processor into a creamy paste. Adjust seasoning. In a small bowl, toss all Sumac Shallot ingredients and let it pickle for 20 mins at least.

💥 Bake the marinated cauliflower-peppers for 15 mins. Then increase the temperature to 485-500F (as high your oven can go). Give it a stir and continue baking for 12 more mins. After 27 mins, everything should be cooked through with charred splotches all over. Smelling smoky!

💥 Now take a tortilla, lavosh, pita or my sandwich wrap bread. Lightly toast the bread, spread some avocado crema, top it with smoky cauliflower-pepper mix, fresh mint and sumac shallot. Fold into a wrap and enjoy!

* If using lavosh or large tortilla - fold and wrap it like a burrito, lightly toast on a skillet. If using, pita then toast it lightly, slice into two to get two pockets. Spread the crema, stuff with cauliflower, peppers & Sumac shallot.

Harissa Kabocha Squash Mascarpone Flatbread with Fixings

Don’t want to make dough from scratch but want to serve a party pleaser centerpiece that’s not charcuterie? I got you! Here’s an impressive flatbread utilizing generic store-bought pizza dough with fixings that add legit drama. The pizza dough come in quite handy for a dinner party or a busy workday lunch - amazing canvas to use up leftovers too.

I got my favorite kabocha squash - the texture is quite unique, and I usually use it in stews and making desserts but this season I have been hooked to roasting with harissa and employing as a pizza topping. Its quite delish and satiating.

The herb paste and pickled radish are an absolute must! I like to serve it with a Turkish Chile Pepper (Pul Biber) and grated garlic infused olive oil but feel free to serve with any chili oil that you like!

Ingredients (Serves 4)

1lb store bought Pizza dough (I used from Trader Joe’s)

Harissa Squash
350g Kabocha Squash, sliced into 1/8” thick half moons (substitute with any winter squash) - I like to keep the skin on for the texture but you can totally peel it off and bake
1/2 tbsp Tomato Paste
1-2 tbsp Harissa Paste (adjust based on the type and your spice tolerance - if using Mild variety then you can use upto 2 tbsp)
2 tbsp Neutral or Avocado Oil
1.5 tbsp Soy Sauce
1 tbsp Mirin

Fried Aromatics
1 trimmed Leek, only edible white & light green portion - sliced into 1/2” thick half moons
2-3 Small Breakfast Radish
4 garlic cloves, smashed and roughly chopped
2 tsp Neutral Oil
1 tsp Harissa Paste

Mascarpone Mix
110g Mascarpone, Room temp
50g Greek Yoghurt
1 tbsp dried Mint
1/2-1 tsp Salt
1 tsp Ground Black Pepper

Herb Paste
10-12g Mix of Fresh Cilantro and Mint leaves
20g Roasted Pumpkin Seeds
2 tbsp Lemon Juice
1 tbsp Lemon Zest (optional)
1.5 tbsp Chili Oil or Extra Virgin Olive Oil (for less heat)

Pickled Radish
4 Breakfast Radish, thinly sliced
2 tbsp Lemon Juice
Pinch of Sugar

1-2 tsp Olive Oil to finish (optional)

Directions
💥 Bring the pizza dough to room temperature. Oil a 13”x9” baking sheet, line with parchment and lightly grease with oil. With wet hands, transfer the pizza dough on to the sheet and fold one side of the dough to the middle and repeat with other side (think folding a paper into thirds). Now pinch the ends that meet in the middle and flip so that seam side is down and smooth side is up. After 15 mins, stretch the dough as much as possible to fill the pan. Cover with an inverted tray or put in a large plastic bag to tie like a balloon and let it rise until it fills the pan completely (may take upto 3 hrs)

💥 Pre-heat oven to 420F and line a large baking sheet with parchment or aluminum foil. In a large bowl, combine all Harissa Squash ingredients and give it a good mix. All slices should be well slathered. Arrange the slices on the lined sheet and bake for 20-25 mins or until golden & cooked through. Increase the oven temp to 435F

💥 While squash is in the oven, heat up oil in a skillet and on low flame fry leeks and radish with garlic and harissa paste for 4-5 mins. Keep the fried aromatics on side. Combine and whisk all mascarpone mix ingredients into a smooth paste. In a small bowl, combine all pickled radish ingredients and leave it to pickle for 15-20 mins

💥Dimple the risen dough, spread the mascarpone mix on top, arrange Roasted squash wedges and scatter fried aromatics. Drizzle 1-2 tsp Olive Oil (optional) and bake for 25 mins or until golden with crisp bottom. Meanwhile, blitz all herb paste ingredients and keep it aside

💥 Plop spoonful of herb paste all over on the flatbread, scatter pickled radish and serve warm or room temperature. Enjoy!

Harissa Carrots and Garlic with Tahini Drizzle

Sticky & Sweet whole baby carrots and garlic cloves are smothered in a shalloty harissa oil; Glazed with pomegranate molasses & maple syrup concoction and finished with a spattering of lemony tahini sauce. The easiest seasonal side you will get hooked on to! You can find a quick video demo here

Ingredients (serves 4)
35ml Neutral Oil
1 lb Baby Rainbow Carrots - peeled & whole
8 garlic cloves, peeled & whole
2 shallots, finely chopped
1 tbsp Harissa (1.5 tbsp if using mild variety)
1 tsp ground cumin
1 tsp Salt
1 tbsp Tomato Paste
1.5 tbsp Maple Syrup + 1 tsp Pomegranate Molasses + 1/2 tbsp water - whisked well

Tahini Drizzle
3 tbsp Tahini
1 tbsp Lemon Juice
2 tbsp Water
Pinch of Salt

Garnish
1 tbsp of very finely chopped cilantro or chives
1 tsp roasted sesame seeds

Directions
🥕 Pre-heat oven to 415F. Bring a large pot of water to boil. When vigorously boiling, add whole baby carrots into that. Boil for 8-10 mins or until fork tender. Drain & keep it aside. Whisk all Tahini Drizzle ingredients

🥕 In a medium baking tin (we want everything to fit snugly) - add oil, shallots, garlic, Harissa, tomato paste & spices. Give everything a very good mix. Bake for 7 mins. Then add tender carrots, mix carefully so that carrots are well coated with spices. Now bake for 10 mins

🥕 Now add maple syrup & pomegranate mixture. Mix & broil for 4-5 mins. Until it looks & feels sticky

🥕 Transfer everything onto a lipped platter. Drizzle tahini mixture; garnish with chopped herbs & seeds

White Shakshuka with Garlicky Herb Topping

Loosely inspired by the Turkish Çilbir , here I have my white Shakshouka with a flavorful herby topping - eggs cooked on a bed of thick Greek-yoghurt & Feta sauce then finished with a fried garlic, spices & soft herbs concoction. This one has been voted by several friends and family as the “Breakfast of Champions”

Ingredients(serves 3-4)
Base
2 tbsp Olive Oil
1 large red onion, thinly sliced
1/2 tsp fine sea salt
530g (2 cups), full-fat thick Greek Yoghurt
165g crumbled Feta
4-5 large eggs

Topping
1-1.5 tbsp Olive Oil
3 cloves of garlic, thinly sliced
1 tsp Coriander Seeds, lightly crushed
1 tsp Cumin Seeds, lightly crushed
1/2 tsp Red Pepper flakes
Pinch of salt
50g (1/2cup) Green Peas
3g Basil Leaves, shredded
2g Mint Leaves, shredded

Garnish
3g Sweet Basil, shredded (adjust to taste)
2g Mint, shredded (adjust to taste)
1 tsp Rose Harissa (optional)

Directions
🍳 Heat up 2 tbsp oil in a skillet, add onions sauté for 5 mins then add salt & sauté for one more minute. Add yoghurt, using a silicone whisk give it a good mix and reduce the flame to low. Let it cook for 5 mins

🍳 Now sprinkle feta on top (don’t mix) and let it cook on low flame for 18 minutes. Make 4-5 indentations in that yoghurt-feta base, crack eggs into those. Using a fork or spatula generously mix the whites into the base.

🍳 While the eggs are cooking, combine all topping ingredients in a small pan. Fry everything on low heat for 5 mins

🍳 The eggs should be done in 9-10 mins, add the topping & garnish with fresh herbs (dot it with some Rose Harissa, if using) and serve with a side of crusty bread.