Tag: eastern

authentic Middle Eastern taste in one bite. – Italian cuisine reinvented by Gordon Ramsay

authentic Middle Eastern taste in one bite.



Falafel Wraps pair perfectly with cool, thirst-quenching drinks. An iced mint tea or a lemonade Homemade are ideal. If you prefer an alcoholic pairing, a light, pale beer or a glass of dry white wine they will complete the meal.



a culinary journey between Mediterranean and Middle Eastern tradition – Italian cuisine reinvented by Gordon Ramsay

a culinary journey between Mediterranean and Middle Eastern tradition



The origins of lentil and chestnut soup can be traced back to Mediterranean and Middle Eastern cuisines, where the use of these legumes, rich in proteins, fibers and minerals, is consolidated. The insertion of chestnuts, a source of complex carbohydrates and a distinctive flavour, helps make the soup a substantial and balanced dish. Its preparation presupposes cleaning and rinsing the lentils, followed by cooking in a broth rich in aromassuch as onion, celery and carrot.

Chestnuts, previously cooked and peeled, are later added, providing sweetness and texture. The choice to use dried lentils or pre-cooked lentils may vary depending on regional tradition or personal preferences. It is a comfortable dish, particularly suitable for being brought to the table in the winter months as an appetizer or main dish, when the desire for nutritious foods is more pronounced. However, the secret to best achieving this winter recipe consists of the optimal management of lentils in water before cooking to improve their digestibility and reduce cooking times. Prepare it with us lentil and chestnut soup and you will experience tastes and flavors you have never tried before!



Atayef: the Middle Eastern pancake – La Cucina Italiana – Italian Cuisine


A dessert for those who love sweets … sweets! And for those who love to experiment even beyond the Italian tradition

qatayef, but also Katayef, call as you like these similar to Middle Eastern pancakes because it seems to be the same thing. Two different names, but the same recipe. These are bundles with a dough similar to that of the Pancake, but be prepared with brewer's yeast and without eggs.
They are stuffed with fresh cheese, walnuts and almonds and then fried in butter.
The thing that makes them even more gluttonous is the bath in sugar or honey syrup.
Needless to say, they are the end of the world!

qatayef

The Qatayef recipe

Ingredients

For the dough
200 g of flour, 2 tablespoons of flour, 5 g of brewer's yeast powder, 300 ml of water, 15 g of sugar, 30 ml of seed oil, salt

For the filling
100 g of cottage cheese, 75 g of walnuts, 50 g of soft dates, a pinch of salt, butter for frying

For the syrup
250 g of sugar, 250 ml of water

Method

Dissolve the yeast in the water and then add the sugar and two tablespoons of flour.
Leave the mixture to rest for 10 minutes and when bubbles have formed on the surface, add the rest of the flour, oil and salt and mix well.
Cover the bowl with cling film and let it rise for two hours.
Heat a non-stick pan with a piece of butter and slowly pour the mixture, just like you do to prepare pancakes.
Cook them only on one side, until bubbles appear on the surface.
As you go on cooking, put the pancakes aside and cover them so they don't dry out.
Meanwhile, prepare the filling by whipping the ricotta, walnuts and pitted dates.
Stuff the pancakes on the raw side and fold in half, pressing well on the edges to seal the pasta, or leave only one end open. You can use some water to help you.
Fry the qatayefs on both sides in hot butter and serve with honey syrup or hot sugar.
To prepare the syrup, dissolve the sugar or honey in the water in a saucepan over low heat. It must not caramelize.
They should be eaten immediately, still warm.

Cooking in the oven

If you don't want to fry the Qatayefs, brush them with melted butter or vegetable oil and place them on a baking tray lined with parchment paper.
Bake in a preheated oven at 200 ° for about 20 minutes, or at least until they become golden.

Some variations

The syrup can be flavored with orange and lemon blossom water if you want a tastier and more fragrant dessert.
The filling can also be done only dried fruit with the addition of coconut flour if you don't like ricotta or if you want a vegan version, and in this case use the coconut butter or oil for frying.

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