What Makes Tameya Different from Traditional Falafel?

Lighter, fluffier on the inside, and with a crisper outside thanks to a generous coating of sesame seeds, Tameya is an Egyptian twist on the Middle Eastern street food classic.

Whereas Falafel is traditionally made from chickpeas, our nuanced aunties use the humble fava bean in their traditional Egyptian Falafel recipe. The result is an unmistakably flavourful falafel bursting with fresh herbs such as parsley and coriander.

Served in a pillowy-soft wrap of warm pita bread, with a drizzle of tahini sauce, Taameya is synonymous with a warm snack or meal anytime.

Origins of Tameya in Egyptian Cuisine

Tameya, the Egyptian iteration of Falafel, has a long history in the Middle East. However, the term ‘falafel’ is a specific Palestinian slang for the various versions of deep-fried balls or patties made from ground chickpeas, broad beans, or both.

Therefore, peeled split Fava beans (broad beans) became the predominant ingredient of Tamiya, making it distinctive among the other varieties of Egyptian Falafel around the region.

Traditionally, it has been served as one of Egypt’s breakfast staples for hundreds of year. Yet at the same time as a snack or light meal, elsewhere in the Middle East. Using fava beans instead of chickpeas alongside the use of fresh herbs, gives Tameya a unique taste, texture, and its distinctive bright green colour.

Key Differences: Fava Beans vs. Chickpeas

While its chickpea-based counterpart is more densely packed and features a more pronounced, nutty flavour. Tameya is usually lighter, fluffier inside, and has a thin, delicate, crusty exterior.

Chickpea-based Falafel also tends to have a more robust, earthy aroma, whereas fava beans give the dish a bright, herby character. Fresh herbs like cilantro, parsley, and dill are typically added to Tameya to enhance flavour and the colour.

The unique flavour and texture of Tameya comes from the fact that the patties are spiced with cumin, coriander, and garlic. Frying seals the outside for a crispy shell and leaves the outer layer of beans lightly stewed on the inside, soft and moist.

The Secret to Authentic Tamiya: Fava Beans and Herbs

Who would have thought that dried fava beans could be the start of something so incredibly delicious and wholesome?

The secret here is using green and golden onions, which really enhances the flavour. However, be careful, as too much onion can make the mixture more moist than it needs to be, making the shaping of the Tamiya harder.

How to make Tameya: Authentic Egyptian Falafel

Ingredients:

• 450 grams of dried fava beans
• 80 grams of green onions
• One small yellow onion, chopped
• Six cloves garlic, minced
• 30 grams fresh parsley, chopped
• 30 grams fresh cilantro, chopped
• 20 grams fresh dill, chopped
• Two teaspoons of ground coriander
• Two teaspoons of ground cumin
• One teaspoon of baking soda, powder
• Three teaspoon Salt
• One teaspoon of cayenne pepper to taste
• Two tablespoons flour (or chickpea flour for a gluten-free option if the mixture is too wet)
• 1 litre Vegetable oil for frying
• 1/4 cup Sesame for coating

Step-by-Step Guide to Making Tamiya

Step 1: Soak and Prepare Fava Beans 

First, soak the fava beans overnight (8 hours) in a large bowl, pouring in hot water 3 inches above the bean surface. The beans will absorb water, getting softer and, therefore, easier to process. The following day, drain the water, rinse the beans, and drain all liquid using a sieve.

Step 2: Blend Ingredients 

Put the softened fava beans, parsley, cilantro, dill, yellow and green onion, garlic, and spices into a food processor until the mixture forms a dough. The consistency should allow you to create small oval patties. 

Step 3: Shape and Fry 

Mix the baking powder with one tablespoon of hot water and fold this into the mixture immediately. Form the falafel mixture into small round balls (or Falafel patties) and lightly dust them with sesame seeds.

Cook the patties in a pot of preheated oil (around 350°F) until golden brown on each side. Make sure the oil is hot enough to crisp the Falafel, the way the falafel will not become soaked in the oil too. Make as many falafels as you need and store the rest in a bag in the freezer to fry freshly when necessary.

How to Serve and Enjoy Taameya

Tameya is eaten with Egyptian flatbread, thinly sliced tomatoes, and a generous drizzle of tahini. Add a squeeze of lemon for the fresh, zesty flavour, and you have a hearty breakfast treat. It also makes for a light lunch accompanied by fresh vegetables or pickles. 

Tameya is best with Foul Melades (stewed fava beans), cucumber, and tomato salad. You can also try it with hummus (chickpea dip), as both dishes complement each other.

Traditional Accompaniments: Tahini, Pita, and Vegetables

Eat Tameya in character in a warm pita pocket with fresh vegetables such as finely chopped tomatoes, cucumbers, and onion. A generous tahini sauce and lemon juice drizzle can bring it all together.

Pairing Tameya with Other Egyptian Dishes

Pair Taameya with other traditional dishes, like Koshary or Koshari (a mixture of rice, lentils, and pasta) or Fuul Medames (a slow-cooked fava bean stew); to best complement it’s flavours and create a satisfying hearty meal.

Health Benefits of Eating Tamiya

More than delicious, Tameya is nutritious!

Fava beans carry abundant protein, making them a plant-based powerhouse and a suitably appealing substitution for meat-based proteins. The beans are also a source of fiber.

For a lighter version, bake the Falafel instead of frying it. Brush the patties with oil and bake until crisp, shaving fat without compromising flavour. 

Frequently Asked Questions

1. Can I use chickpeas instead of dried split fava beans? 

While fava beans are a necessary component of authentic Tameya; they produce a texture and flavour that can only be achieved using a chickpea-free base.

2. What’s the best oil for frying Tameya? 

Vegetable, olive, or sunflower oil is best for frying Falafel because they have a high smoke point, making them crispy without burning.

3. Can I freeze Tameya? 

Yes! Assemble them for rolling and braising in the shape you want to eat them, then lay them in a flat layer on the baking sheet and place the whole tray in the freezer. Freeze, then move the patties to a bag once the patties are solid. Fry from frozen. Alternatively, store the mixture flat in a zip lock back and defrost a couple of hours before frying.

For more delicious breakfast recipes, visit my Breakfast section and browse some of my absolute favourite Middle Eastern recipes.

Remember, if you make Tameya at home, leave a comment or review on the page! I’m always here to answer any questions when making this recipe yourself. Your feedback and questions are always welcome.

You can even tag me on Pinterest or Instagram so I can see your creations! It brings me so much joy to see you all re-creating my recipes, and it is a massive motivator for me to create more tasty recipes for you to share with family and friends.

Of course, this is always the best place to keep in touch, and I love hearing from you all!

Love, Nelly

Other Sweet Recipes You’ll Love:

• Sucuk & Eggs
• Persian Dill and Fava Bean Stew
• Batata Mahshi – Egyptian Stuffed Potatoes
• Bechamel Pasta Bake (Macarona Bechamel)
• Spanakopita Dip – Cheesy Spinach Dip
• Turkish Pastry With Cheese and Spinach
• Authentic Turkish Lentil Soup – Mercimek Çorbası
• Adasi – Persian Lentil Soup
• Hummus Loaded With Shirazi Salad
• Kuku Sibzamini – Persian Boiled Potato Patties
• Loaded Hummus with Shawarma Ground Beef
• Simple Dal Tadka with Extra Garlic and Chilli
• Persian Ramadan Lamb and Lentil Shami Kofta

The post Tameya: Authentic Egyptian Falafel appeared first on PEANUTSWIRLS.

The Magic of Sourdough

With the complex flavour profiles, the simple joy of keeping a sourdough starter, and the wonderfully versatile sourdough starters, it’s no secret that everybody is captivated by sourdough at the moment.

Keeping a sourdough starter on the go at all times is becoming a real must in my pantry. Fresh bread, quick cakes, and even scones are always at my fingertips, and it’s been a fascinating process to explain the basics of fermentation to my children.

If you find yourself with little helpers in the kitchen, then allowing them to “take care” of their very own sourdough starter is a delightful way to give them their own piece of the kitchen without sacrificing too much of your space or sanity!

You’ll adore these sourdough banana bread muffins as a sweet introduction into the world of sourdough!

A Starter Vs a Levain: What’s the Difference?

A sourdough starter and a levain are both part of making delicious sourdough bread, but they have slightly different roles.

A sourdough starter is like the heart of the operation. It’s a living culture of wild yeast and bacteria that you keep feeding with flour and water. This starter is your long-term bread buddy—you keep it alive, a bit like a pet, and it helps you bake bread over and over.

Now, a levain is more like a one-off version of that starter. When you want to bake, you take a bit of your starter and mix it with fresh flour and water to create the levain. Think of it as the ‘power boost’ your dough needs for the loaf you’re making today. The levain is used up in the bread, while the starter sticks around for your next baking adventure.

So, the starter is like the never-ending battery, and levain is the burst of energy you use for one specific loaf. Keep your starter happy, and you’ll always have fresh bread on the horizon!

The Ingredients

It only takes a handful of everyday ingredients to make this gloriously simple sourdough banana bread muffins:

Bananas: Those almost overripe bananas are the perfect candidate for these yummy muffins.

Walnuts: A good textural contrast is key to keeping your muffins enjoyable with every bite!

Ripe Sourdough Starter: A good starter or “mother dough” is the perfect way to keep healthy baked goods on hand at all times.

Honey: One of my favourite flavours to pair with banana and a natural sweetener, too!

Dark Brown Sugar: Like any good banana bread, we want that almost caramel cake batter to capture the warm, cosy feeling you get with banana bread!

Cinnamon and Nutmeg: Some of those classic Autumnal spices give the muffins a full flavour and balance the sweet honey.

Step by Step:

1. Preheat your oven to 170°C (fan).
2. Grease your muffin tray or pop in some muffin cases, then set the tray aside.
3. In a large bowl, roughly mash the bananas (don’t go too fancy; we want some lumps for texture). Add the sourdough starter and whisk together using an electric whisk until well combined.
4. Crack in the eggs, one at a time, then add the sugar, honey, and olive oil. Keep whisking until it’s smoother than your best chat-up line.
5. In a separate bowl, mix all your dry ingredients. Then, gently fold them into the banana mixture. Be delicate now—like you’re folding your best shirt.
6. Stir in the chopped walnuts.
7. Pour the batter into the muffin cases and bake for 20-25 minutes. Check for doneness by inserting a toothpick into the centre of a muffin; if it comes out clean, you’re good to go!

Frequently Asked Questions

1. How can I keep the sourdough banana bread muffins fresher for longer?

If you need to preserve your sourdough banana bread muffins for a longer period of time or you prefer batch baking, then you can freeze these muffins for up to three months in either freezer bags or air-tight containers.

You can also allow the cooled sourdough banana bread muffins to be stacked within an air-tight container with layers of kitchen towel between them to help them remain fresh.

2. Can I add chocolate chips or dried fruit to the muffins?

Personally, I love to use this sourdough banana bread muffins mixture as a base for a multitude of fabulous flavour combinations. A favourite in my household is dark chocolate chips or even tiny pieces of chopped fudge. I’ve had friends tell me they have placed Rolos in the middle of the muffins before baking for a gorgeous caramel surprise in the centre, but honestly, it’s up to you!

3. Can I use wholegrain flour in this recipe?

Of course! Substitute the regular flour for wholegrain flour for a healthier alternative. I sometimes like to use wholegrain flour, rolled oats and raisins for a healthy on-the-go breakfast if I know we have an early start the next day!

For more sweet treats, head over to my desserts page and browse some of my absolute favourite desserts.

Remember, if you make these sourdough banana bread muffins at home, leave a comment or review on the page! I’m always here to answer any questions you might have when making this recipe yourself. Your feedback and questions are always welcome.

You can even tag me on Pinterest or Instagram so I can see your creations! It brings me so much joy to see you all re-creating my recipes, and it is a huge motivator for me to create more tasty recipes for you to share with family and friends.

Of course, this is always the best place to keep in touch, and I love hearing from you all!

Love, Nelly

Other Sweet Recipes You’ll Love

• Apricot Jam with Cardamon
• Pistachio Rose Baklava Cake
• Pistachio and Pomegranate Turkish Delight
• Cardamon Rose Date Suhoor Oatmeal
• 10 Minute Chocolate Date Truffle
• Flourless Chocolate Cake
• Apple Streusel Handpie
• Easy to Make Homemade Chocolate Bark

The post Easy Sourdough Banana Bread Muffins appeared first on PEANUTSWIRLS.

If you’re a fan of homemade jams and looking to elevate your preserves game, apricot jam with cardamom is a delightful twist on the classic fruit spread. This unique blend of juicy apricots and aromatic cardamom creates a jam that’s sweet, subtly spicy, and bursting with flavour.

Handcrafted Apricot Jam with Cardamom

Why Apricot and Cardamom?

Apricots are known for their bright, tangy sweetness, and when cooked down, they develop a deep, rich flavour that’s perfect for jam-making. But what makes this apricot jam truly special is the addition of cardamom. Cardamom, often referred to as the “queen of spices,” has a warm, citrusy, and slightly herbal flavour that complements the natural sweetness of apricots beautifully. The result is a jam that’s both familiar and exotic, making it perfect for those who love experimenting with flavours.

Creative Ways to Use Apricot Jam with Cardamom

This jam is incredibly versatile, here are some delightful ways to enjoy it:

In Yogurt or Parfait: Stir a spoonful into plain or vanilla yogurt for a quick and flavourful upgrade, or layer it with granola and fresh fruit in a parfait for a healthy yet indulgent snack.

On Toast or Scones: Spread it thickly on your morning toast or fresh, buttery scones for a breakfast treat that feels indulgent yet sophisticated. The spicy warmth of the cardamom makes every bite a little more exciting.

With Cheese: Pair the jam with soft cheeses like brie, goat cheese, or cream cheese. The sweet and spicy notes balance out the richness of the cheese, making it a perfect addition to a charcuterie board or a simple snack.

In Baking: Use apricot jam with cardamom as a filling for cakes, cookies, or pastries. It works wonderfully in a thumbprint cookie, a filling for a cake roll, or layered between shortbread.

As a Glaze: This jam can also shine in savory dishes. Use it as a glaze for roasted meats like chicken, pork, or lamb, or brush it over roasted vegetables for a caramelised finish.

Golden Apricot Jam: Sweet and Spicy Delight in Every Jar

The Ingredients

To make this apricot jam with cardamom, you’ll need just a few simple ingredients:

Ground cardamom: The star spice that brings warmth and complexity to the jam.

Fresh apricots: Choose ripe, fragrant apricots for the best flavour.

Sugar: Balances the tartness of the apricots and helps preserve the jam.

Lemon juice: Adds brightness and helps with the setting process.

Step by Step:

1. Remove the stones from the apricots. In a large pot, combine the chopped apricots and sugar. Let it sit for about 30 minutes, allowing the sugar to draw out the juices from the apricots.
2. Place the pot over medium heat and bring the mixture to a gentle boil. Stir occasionally to prevent sticking.
3. Once boiling, add the lemon juice and cardamom pods, crush each pod using a knife so that the aroma comes out more in the cooking process.
4. Continue to cook, stirring frequently, until the jam thickens. This usually takes about 2 hours.
5. To check if the jam is ready, place a small spoonful on a chilled plate. If it sets and wrinkles when you push it with your finger, it’s done.
6. Remove from heat and let it cool slightly before transferring to sterilized jars. Seal and store in the refrigerator, or process in a water bath for longer shelf life.
   

Why You’ll Love Apricot Jam with Cardamom

Apricot jam with cardamom offers a delightful way to capture the essence of summer while introducing a unique twist of warmth and spice. The harmonious blend of sweet apricots and aromatic cardamom creates a jam that is both familiar and exotic, making it a must-try for those who enjoy adding a creative flair to their culinary creations.

Whether you’re looking to elevate your breakfast routine, enhance your baking, or surprise someone with a homemade gift, this jam is bound to impress. The combination of flavours is versatile enough to suit a variety of dishes, and the process of making it is both rewarding and enjoyable. So, gather your fresh apricots and cardamom, and start crafting a jam that brings a burst of flavour to every bite!

Frequently Asked Questions

If you do make this recipe, please take a moment to leave a review, comment or or any questions you may have.
Also tag me on Pinterest or Instagram so I can see your work of art! Not only is it my favourite thing to scroll through and see what you are all making. But it also brings me so much happiness to see my hard work is beneficial to you all

This is the best place to reach me, and I’d love to hear from you.

Love, Nelly

Recipes You Must Try

• Mama’s Strawberry Jam
• Karkade – Hibiscus Tea
• 3 Cheese Spinach Pesto Pasta Salad with Sun-Dried Tomatoes
• One Pot Sun-dried Tomato Chicken and Orzo
• Classic Tiramisu Recipe

The post Apricot Jam with Cardamom appeared first on PEANUTSWIRLS.

A Taste of My Childhood

The Story Behind Mama’s Strawberry Jam Recipe

Growing up, summers were synonymous with strawberry picking. My sister and I would spend hours in the strawberry fields near us, filling our baskets to the brim. We would fill our bellies to the brim too while picking them. The anticipation of the jam-making process was almost as sweet as the strawberries themselves. Though after the process of picking the strawberries the rest is history to us.

My mother would take over and transform those fresh, juicy berries into a delicious, vibrant Strawberry Jam that we would enjoy all year round. In fact, I rarely remember her buying jam from the store. Mama made and still makes jam with all kinds of fruits, some of the other family recipes passed down from my grandmothers include; Sour orange blossoms (Bahar Narenj) and Citrus Peel Jam. This recipe is a homage to those memories and a celebration of simple, homemade goodness.

The Importance of Jam Making

Jam making is an art that goes beyond preserving fruit; it’s about capturing the essence of seasons and the memories associated with them. Using sugar and lemon juice in the right proportions is crucial to prevent crystallization and ensure a smooth, spreadable texture. While pectin is often used to help jam set, it’s not necessary for a good homemade jam. The natural pectin in fruits, especially strawberries, combined with the acidity of lemon juice, usually provides a perfect set without additional pectin. Plus, making strawberry jam without pectin allows for a purer, more intense fruit flavour.

A Refreshing Twist: Strawberry Syrup

One delightful byproduct of making strawberry jam is the syrup that forms during cooking. Before the jam sets completely, you can siphon off some of the liquid to create a refreshing summer drink. Simply mix the strawberry syrup with cold water and a splash of lemon juice, serve over ice, and enjoy a cool, fruity beverage that’s perfect for hot days.

Enjoying Jam as Turkish Iranians

In our Turkish-Iranian household, jam is more than just a spread; it’s a staple of our breakfast table. We usually enjoy it with freshly baked bread like Barbari or Lavash, often picked up by the men in the family from local bakeries early in the morning. A dollop of Mama’s Strawberry Jam on warm bread, paired with clotted cream or butter, is a simple yet luxurious treat that starts the day off right. It’s a tradition that brings our family together and keeps us connected to our cultural roots.

The perfect Strawberry Jam Recipe

How to make strawberry jam

Now I make rather large batches of my Mama’s Strawberry Jam (3-4kg of strawberries) and store it in the fridge for most of the year but if you are new to jam making and/or trying your hand for the first time then a much smaller quantity like the measurements below may suit you best.

To make Mama’s Strawberry Jam, you’ll need:

• 4 cups of fresh strawberries, hulled and mashed
• 4 cups of granulated sugar
• 1/4 cup of lemon juice

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Steps for this Strawberry Jam Recipe

1. Prepare the Strawberries

Start by selecting the freshest, ripest strawberries you can find. Wash them thoroughly and remove the hulls. Now this is where this jam differs from the rest. My mum likes the fruit in her jam to stay as whole as possible instead of it turning out more like marmalade.

2. Cook the Jam

In a large pot, combine the whole strawberries, sugar, and lemon juice. Stir well to mix. Place the pot over medium heat and bring the mixture to a boil, stirring constantly. Once it reaches a rolling boil, let it boil for about 10 minutes, continuing to stir frequently to prevent sticking and burning.

3. To achieve a clear syrup

You will see that after it starts to come to a boil there will be white foam forming on the top. to achieve a clear syrup in your jam, remove as much of the foam as possible.

4. Test for Doneness

This strawberry jam recipe requires you to leave it on low heat to simmer for 2-3 hours until you are happy with the consistency. To test if the jam is ready, place a small plate in the freezer before you start cooking. When you think the jam is done, drop a small amount onto the chilled plate and let it sit for a minute. Push the edge with your finger; if it wrinkles, it’s ready. If not, continue boiling for a few more minutes and test again.

5. Strawberry Syrup for a refreshing summer drink

Just before the jam is done and removed off the heat, this is after 2 hours of it simmering on medium to low. If there is still a lot of liquid in the pot then its the perfect time to remove some for a drink. I take a few cups of the liquid only from the pot, strain it through a sieve and save in a glass bottle to use for drinks.

6. Jar the Jam

Carefully ladle the hot jam into sterilized jars using a funnel, leaving about 1/4 inch of headspace at the top. Wipe the rims clean with a damp cloth and screw on the lids. Process the jars in a boiling water bath for 10 minutes to ensure they are sealed properly. I don’t always have the time to do this and I have never ended up with mouldy jam. I store all my jars in a fridge up to a year.

Frequently Asked Questions

If you do make this Strawberry Jam Recipe, please take a moment to leave a review, comment or or any questions you may have.
Also tag me on Pinterest or Instagram so I can see your work of art! Not only is it my favourite thing to scroll through and see what you are all making. But it also brings me so much happiness to see my hard work is beneficial to you all

This is the best place to reach me, and I’d love to hear from you.

Love, Nelly

Recipes You Must Try

• APPLE STREUSEL HANDPIE
• CARDAMOM ROSE DATE SUHOOR OATMEAL
• KARKADE – HIBISCUS TEA
• PISTACHIO AND POMEGRANATE TURKISH DELIGHT
• 10 MINUTE CHOCOLATE DATE TRUFFLE

The post Mama’s Strawberry Jam appeared first on PEANUTSWIRLS.

The Ultimate Suhoor Oatmeal

Oatmeal and Health Benefits

Oatmeal is a nutritious breakfast food that has numerous health benefits due to its high fiber content. It helps to improve digestion and reduce cholesterol levels, while its complex carbohydrates provide sustained energy throughout the day. Oatmeal is also a great source of protein, vitamins, and minerals such as iron, magnesium, and zinc. Regular consumption of oatmeal has been linked to a lower risk of heart disease, diabetes, and certain types of cancer. To maximize its benefits, it is best to opt for steel-cut or rolled oats and avoid pre-packaged flavored varieties with added sugars. Oatmeal is particularly ideal for suhoor during Ramadan, as it provides the necessary nutrients and energy to sustain fasting throughout the day.

The components of this Suhoor Oatmeal

CARDAMOM is a spice that is commonly used in Middle Eastern and Indian cuisine. It has a unique flavor and aroma that is both sweet and spicy, making it a perfect addition to oatmeal. Cardamom has several health benefits, including aiding digestion, reducing inflammation, and improving blood pressure and cholesterol levels.

ROSE WATER is a popular ingredient in Middle Eastern and South Asian cuisine. It is made by steeping rose petals in water and has a delicate floral flavor and aroma. Rose water is known for its anti-inflammatory and antioxidant properties and has been used for centuries in traditional medicine to treat various ailments.

DATES are a sweet fruit that is commonly eaten during Ramadan. They are a rich source of energy and are high in fiber, vitamins, and minerals. Dates are also known for their anti-inflammatory properties and can help regulate blood sugar levels.

Deliciously warm and satisfying

Oatmeal Recipe – A Meal Prep Concept

One great feature of the Cardamom Rose Date Suhoor Oatmeal Recipe is its meal prep concept. By cooking a large batch of oatmeal, you can store it in the refrigerator for several days and enjoy a nutritious and flavorful suhoor throughout the week. This is a convenient and time-saving option, especially during the busy days of Ramadan.

Simply split the container using cinnamon powder, as per image, and add toppings of choice in each section to create clear portion sizes. Then for each meal time/Suhoor time, serve each section into a bowl and reheat the oatmeal in the microwave or on the stovetop for a delicious and satisfying meal. This meal prep concept can also encourage healthier eating habits by making it easier to stick to a regular eating schedule and avoid relying on unhealthy convenience foods.

When to add Honey to your Cardamom Rose Date Suhoor Oatmeal!

Adding honey to oatmeal recipe after it has cooked can make it runny because honey is a liquid sweetener that can loosen the texture of the oatmeal. When heated, oatmeal absorbs the liquid it’s cooked in and becomes thicker and more viscous. However, adding honey after cooking can add more liquid to the oatmeal, which can cause it to become runny. If you prefer to add honey to your oatmeal, it’s best to add it before cooking or during the cooking process to allow it to fully incorporate with the other ingredients and avoid changing the texture of the oatmeal.

Ingredients

• Oats
• Milk (optional)
• Water
• Honey (or any other sweetener)

To Garnish

What you garnish your oatmeal with is completely a personal preference. The list below are just some ideas to get you started.

• Dates
• Nuts
• Chia seeds
• Almond Butter
• Peanut Butter
• Pistachio Cream
• Jam
• Ground Flaxseed

Steps for Cardamom Rose Date Suhoor Oatmeal

Make this Suhoor Oatmeal for One!

• To make this suhoor oatmeal as smooth and creamy as possible and as close to the persian Haleem in consistency as possible. I blend the every 1 cup of oats with 2 cardamom pods as the initial step.

• Then start by cooking 1 cup of steel-cut oats in 2 cups of water and 1 cup of milk (or just 3 to 3.5 cups of one type of liquid) until tender. Then, add 1 tablespoon of rose water, 1 tablespoon Honey (more if you want it sweeter) and cook until the desired consistency is achieved (about 10 minutes).

This oatmeal is a delicious and satisfying way to start the day during Ramadan. It is rich in fiber, protein, and essential nutrients that provide sustained energy throughout the day. The combination of cardamom, rose water, and dates adds a unique and delicious flavor to the dish that is sure to be a crowd-pleaser.

More Suhoor Ideas

I may be biased when I say that this Cardamom Rose Date Suhoor Oatmeal i the perfect Suhoor recipe. However, there are many delicious and healthy suhoor ideas that can help sustain you during the day of fasting.

For example, eggs are a great source of protein and can be prepared in various ways such as boiled, scrambled, or as an omelet. Whole grain bread or toast with peanut butter or avocado can provide complex carbohydrates and healthy fats. Smoothies made with fruits, vegetables, and protein powder can also be a nutritious and refreshing option. Greek yogurt with nuts and berries or overnight oats with almond milk and chia seeds can provide a filling and nutrient-dense meal. Finally, soups or stews made with beans, lentils, or vegetables can be a satisfying and warming option, especially during colder months.

Keep reading to see some of my recipes perfect for this month

Frequently Asked Questions

If you do make this recipe, please take a moment to leave a review, comment or or any questions you may have.
Also tag me on Pinterest or Instagram so I can see your work of art! Not only is it my favourite thing to scroll through and see what you are all making. But it also brings me so much happiness to see my hard work is beneficial to you all

This is the best place to reach me, and I’d love to hear from you.

Love, Nelly

Other Suhoor Recipes You Must Try

• Blueberry Pumpkin Baked Breakfast Oatmeal With Simple Icing
• Caramelised Cabbage and Leek Turkish Borek
• Zaatar Olive Walnut Bread Dipping Oil
• Turkish Pepper and Egg Shakshuka
• Persian Ramadan Lamb and Lentil Shami Kofta
• Hummus Loaded With Shirazi Salad
• Classic Turkish Walnut Baklava
• Karak or Masala Chai

The post Cardamom Rose Date Suhoor Oatmeal appeared first on PEANUTSWIRLS.

Simple and Delicious Breakfast Masterpiece

A Delicious and Flavourful Korean Dish

Kimchi is a traditional Korean dish that is made from fermented vegetables, most commonly Napa cabbage. It is a staple in Korean cuisine and is known for its bold and spicy flavour. When combined with the rich and savory flavour of fried eggs, it creates an irresistible dish that is both satisfying and comforting.

In this post, we will be discussing how to make kimchi fried eggs with rice, a popular Korean dish that is both easy to make and packed with flavour.

Go Beyond Kimchi Fried Eggs With Rice!

Aside from the fact that I tried Kimchi first hand in a Korean restaurant in Singapore. There are some incredible content creators who are professionals at making kimchi.

If you’re looking to explore more Korean dishes that feature the delicious combination of kimchi and eggs, there are plenty of other options to try. For example, you can try making kimchi bokkeumbap, a dish that features kimchi and eggs stir-fried with rice. Another popular dish is kimchi jjigae, a spicy stew made with kimchi, pork, and tofu. For a different twist on kimchi fried eggs, try making gyeran mari, a Korean rolled omelette that often includes kimchi as an ingredient. These are just a few examples of the many delicious Korean dishes that feature kimchi and eggs. So, go beyond kimchi fried eggs with rice and explore the wide variety of flavours and textures that these dishes have to offer.

Tips for Making the Perfect Kimchi Fried Eggs with Rice:

• Use ripe kimchi for the best flavour. Ripe kimchi will have a stronger and more complex flavour than unripe kimchi.
• Adjust the amount of kimchi juice and sesame oil to your liking. Some people prefer their kimchi fried eggs with a little more liquid, while others prefer them with less.
• If you want a more intense flavour, you can also add a spoonful of gochujang, a Korean chili paste, to the skillet.
• To make this dish vegan, you can use tofu instead of eggs.

Follow These Simple Steps

Ingredients – I missed out the garlic from the ingredients shot but be sure to use it when making this recipe.

Sauté the sesame seeds and garlic in sesame oil. Once lightly toasted, add the kimchi and allow to cook together until fully heated through.

Break the eggs and cook on medium heat for the egg whites to harden before serving.

Frequently Asked Questions

Ingredients:

• Eggs
• Kimchi
• Kimchi juice
• Sesame oil
• Garlic, minced
• Cooked rice
• Salt and pepper, to taste
• Toasted Sesame Seeds
• Cucumber to garnish (optional)

How to make the best Kimchi Fried Eggs with Rice

Heat a skillet over medium heat and add the sesame oil and sesame seed. Once the oil is hot, add the minced garlic and sauté for 1-2 minutes, or until fragrant.

Add the diced kimchi and kimchi juice to the skillet and cook for 2-3 minutes, or until the kimchi is heated through.

Crack the eggs into the skillet and cook for 2-3 minutes, or until the whites are set and the yolks are still runny.

Season the eggs with salt and pepper to taste.

Serve the kimchi fried eggs over a bed of steaming hot rice and garnish with cucumber.

Wrapping up

Kimchi fried eggs with rice is a popular Korean dish that is both easy to make and packed with flavour. The bold and spicy flavour of kimchi is perfectly balanced by the rich and savory flavour of fried eggs, making this dish irresistible. The dish is a perfect blend of savory and spicy and is a great way to incorporate more fermented foods into your diet and not to mention it’s a great source of probiotics and other vitamins and minerals. So, give this recipe a try and savor the bold and spicy flavours of kimchi in this delicious dish of kimchi fried eggs served over a bed of steaming hot rice.

If you do make this recipe, please tag me on Pinterest or Instagram so I can see! It’s my favourite thing to scroll through stories and see what you are all making.

And of course feel free to leave any questions, comments, or reviews! This is the best place to reach me, and I’d love to hear from you

Other Recipes You Must Try

• Warming Vegan Kimchi Jjigae
• Vegan Kimchi
• Turkish Pepper and Egg Shakshuka
• Zaatar Olive Walnut Dipping Oil
• Blueberry Pumpkin Baked Breakfast Oatmeal With Simple Icing
• Crispy Honey Ginger Garlic Salmon Bowl

The post Kimchi Fried Eggs With Rice appeared first on PEANUTSWIRLS.

In the Middle East, it feels like dipping oil has been around forever and it’s such a staple in every breakfast table!

Tasty Bread Dipping Oil with a Middle Eastern Twist

What is Zaatar?

Funny story, I don’t think I have ever come across the direct English translation of the word Zaatar or Za’tar! I know it is sometimes referred to as oregano, but in my family, and probably, most of the Middle East, we’ve been brought up knowing Zaatar as.. Zaatar! And having lived in the UK, we still refer to it and will always call it Zaatar!

It is a Middle Eastern herb spice mixture that combines dried oregano, thyme, sumac and toasted sesame seeds with rich and quality extra virgin olive oil. You honestly have to try it to be able to understand just how herby and exotic the flavour is – it’s the perfect mix between nutty and crunchy but also savory. It’s absolutely delicious!

Not only does it fulfill taste buds but it also one of the healthiest mix of spices you didn’t know you needed, containing vitamins A, C, E and K.

What can I do with Zaatar Olive Walnut Bread Dipping Oil?

The explosive mix of this Bread Dipping Oil is a fantastic appetiser and can be served for breakfast, lunch and dinner! There is nothing better than dipping a crunchy, grilled, chunky piece of bread into this full of flavour dipping oil first thing in the morning – it’s indescribable.

Zaatar Olive Walnut Bread Dipping Oil is simply good quality extra virgin olive oil with a combination of delicious spices to make everything taste that little bit better. You can rub the dipping oil on your chicken pieces before roasting them in the oven, or as a topping for your fresh fish or sprinkled on top of any vegetables and potatoes, ready for the oven.

It can be eatan alone as a dip, or made into a sandwich, or the perfect topping on starter dishes like Hummus – very traditional in the Middle East!

Check out my video to get the perfect consistency for your Zaatar Olive Walnut Bread Dipping Oil

There’s so much you can do with this Zaatar Olive Walnut Bread Dipping Oil

Ingredients

• Zaatar
• Dried Mint
• Parsley
• Olive Oil
• Walnuts
• Olives
• Lemon

Step by Step

Start by chopping up the parsley, walnuts and olives very finely and mix together in a dish.

Add the zaatar and dried mint spices.

Top with the lemon juice and olive oil and you’re good to go. When adding oil, bare in mind the consistency of your mix – you want it to be thick enough so you get a good taste of the herb mix but with enough olive oil to soak the herbs.

Serve and enjoy

Frequently Asked Questions

If you do make this recipe, please tag me on Pinterest or Instagram so I can see! It’s my favorite thing to scroll through stories and see what you are all making.

And of course feel free to leave any questions, comments, or reviews! This is the best place to reach me, and I’d love to hear from you

Must Try Recipes

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• Simple Homemade Sweet Candied Nuts Recipe
• Easy To Make Homemade Chocolate Bark

The post Zaatar Olive Walnut Bread Dipping Oil appeared first on PEANUTSWIRLS.

I’m gifting this recipe to you, make it, wrap a ribbon around it, and gift it to a loved one

The combination of roasted nuts and honey make such a nutritious and delicious treat, and who says you cant spoil yourself with your own gifts?

Absolute Perfection in One Jar

The perfect season for gifts

I absolutely love winter and the warm feeling you get seeing people celebrating during this festive period. When it comes to gifts, that feeling of being presented with something so amazing and heart felt is indescribable, so imagine what it feels like to gift this yummy delicious Festive Holiday Honey Nut Jar!

Not only is this gift a beautiful sight to look at but the taste is absolutely amazing. I was actually inspired to make it from a wedding gift I brought for my best friend a few good years back, and since then, have loved the idea of making it myself.

It’s so quick and easy to make, in barely any steps at all… just a matter of putting ingredients together in a jar and filling it with luxurious high quality honey. Easy right!?

Check it my video here to see for yourself

Why I love The Festive Holiday Honey Nut Gift Jar

The best thing about this gift is the fact that you can make it from scratch but with no effort at all! Simply, choose any nuts of your choice and roast them

A top tip I would give is heating the honey a little to get it a bit runny and add it on top of your selection of roasted nuts and ta daaa, there you have it… The Festive Holiday Honey Nut Gift Jar! It’s that simple.

You do get to personalize your own gift by adding spices of your choice to your honey before pouring it in. Maybe a bit of cinnamon or cardamom for that extra zesty taste?

Now it’s time to get creative.. layer your roasted nuts in the jar then add the honey, nuts then honey, and so on, to get that beautiful layered design to present to your family and friends as the perfect personalized gift. Absolutely love it!

Layers of exotic taste, beauty and perfection

Ingredients

• Selection of Nuts (Almonds, Walnuts, Pistachios, Hazelnuts)
• Sesame Seeds
• Honey

Step by Step On Making this Honey Nut Jar

Roast a cup of each of your selected nuts with half a cup of sesame seeds until warm and crispy, with a tasty nutty aroma.

Pour a handful into a jar topped with a layer of high quality honey.

Keep going until the jar is filled with a layers of both roasted nuts with sesame seeds and honey.

Store in a cool dry place.

Here’s a video if you need it!

The ideal gift idea this season

Frequently Asked Questions

If you do make this recipe, please tag me on Pinterest or Instagram so I can see! It’s my favorite thing to scroll through stories and see what you are all making.

Click here to watch a step-by-step video guide for this recipe.

And of course feel free to leave any questions, comments, or reviews! This is the best place to reach me, and I’d love to hear from you

Recipes You Must Try

• Caramelised Cabbage and Leek Turkish Borek
• The Best Simple Cookie Dough Recipe
• Roasted Vegetable Chickpea Couscous Salad With Sultanas
• Sweet Pepper and Dill Salmon with Buttery Dill Rice
• Turkish Pepper and Egg Shakshuka

The post Festive Holiday Honey Nut Gift Jar appeared first on PEANUTSWIRLS.

It’s good food for everyone and such a quick recipe to put together!

How delicious is Butternut Squash?

My personal touch

Aesthetics are important when it comes to food and i feel quite accomplished because I have finally figured out how to make this Turkish and Iranian/Persian dessert look good. The only way was hasselback!

After peeling and cutting them open, I scooped up all the seeds and saved them to sow in spring and grow a field of butternut squash haha… Just kidding but a handful of them would be beautiful.

Finally I made liquid gold, with cinnamon, cardamom, butter, saffron, pinch of salt and of course maple syrup. I brushed this on 3 times, at 15 minute intervals until baked.

So back to food and aesthetics, what I really want to know is, would you try a recipe that you have seen on social media if it was not aesthetically pleasing?

What makes this recipe special?

This Saffron, Butter and Maple Syrup glazed Hasselback Butternut Squash recipe is actually a combination of my hometown Iran and Turkey, kind of a hybrid between the two.

I’ve incorporated the butter, which was taken from the Turkish version of this delicious dessert, but also kept it very Iranian with the use of saffron Check out how to make this unique dessert the Turkish and Iranian way below!

Although cardamom and cinnamon spices are the spices of the season in the UK and many other countries around the world, they are also big staple spices from the Middle East and I absolutely love them! Cinnamon usually takes over when used in a recipe and cancels out the colour of the saffron but it’s very interesting to see that in this recipe, the colour is not too faded and the aroma is 100% still there!

Scientifically, these two ingredients clash, but the aroma of both spices came through and filled me with such warmth.

Deliciously satisfying Butternut squash

Home Sweet Home

This recipe means so much to me as, not only do I love Autumn, but it’s also a combination of Iran and Turkey, two countries I love very much.

Butternut Squash is the ultimate dessert throughout these coming months and made in such unique tasty ways . In Iran, they make a tasty dessert called Kadu Shirin. An entire butternut squash is used, but they don’t peel the skin. It is kept just as it is, sliced and layered in a pot.

Of course in Iran, they love their desserts super sweet! The butternut squash is layered with generous tablespoons of sugar added in between every layer. For an entire butternut squash, one to two cups of water are used, and the pot is put on medium to low heat until the water boils, usually to a point where the water is almost fully dried up.. not completely gone so it burns the bottom, but enough so that the base completely caramelizes with the sugar.

For that added sweet taste, you can choose to add sugar on top, drizzle honey or sprinkle cinnamon powder and enjoy

Butternut Squash dessert in Turkey

In Turkey, the dessert is called Kabak Tatlisi and is made very much like in Iran, except, that the butternut squash is peeled fully, cut into 2cm slices and put on boil.

It is not boiled to a point that is is completely soft and mushy, only to a point where the butternut squash still holds together quite well. A frying pan is filled with butter where the butternut squash is fried with the butter, which OMG! tastes absolutely amazing!

You can top the dessert with a sprinkle of nuts, syrup, honey and cinnamon

Check out my healthy sweet treats for Autumn on my YouTube channel here.

A sliced dessert that looks delicious and tastes even better

What is the Hasselback way?

Hasselback is a cooking method where your butternut squash (or any vegetable really) is sliced, not all the way through, into thin and even layers. You can take advantage of the layers by stuffing them or topping them with any additional flavours you love, giving you much more space to get creative!

To start, cut your butternut squash in half, length ways and prep like you normally would by removing the seeds. What I like to do is put 2 skewer sticks either side of every half to not cut all the way down from top to bottom. When cutting, you want to try and cut even slices, about 3 – 5 mm apart for the entire squash remembering to not slice all the way through into your chopping board.

And voila, you have your hasselback butternut squash ready!

Ingredients

• Butternut squash
• Unsalted butter
• Maple syrup
• Ground cinnamon
• Ground Cardamom
• Ground Saffron

Step by Step

First, start by peeling your butternut squash and cutting into half length ways. Scoop out the seeds and put aside. Preheat your oven to 200 degrees.

Put 2 skewers on either side of each half and slice it down hasselback style. Melt your butter to prepare for the mixture.

Mix together the melted butter, cinnamon powder, cardamom powder and pinch of Saffron to make your mixture. Brush the mixture on top of the butternut squash and into the ridges as much as possible.

Put into your preheated oven for 15 minutes initially, then take it out and brush again with the same mixture. Put it back into the oven for another 15 minutes.

I did this 3 times in total, until the mixture was used up. It took about an hour in total but it depends on the size of your butternut squash, you’ll know when your squash is ready when it is a lightly golden golden colour, not brown.

Serve up and enjoy this surprisingly delicious healthy dessert!

What a way to satisfy your guests!

The Organic Way

I used an organic butternut squash in this Saffron, Butter and Maple Syrup glazed Hasselback Butternut Squash recipe to save the seeds for April, when it’s time to get busy with my gardening. When you cut your squash in half, length ways, scoop out the seeds and lay them out on a piece of parchment paper or grease proof paper to completely dry out.

Try not to touch them as much and do not wash or contaminate them with any chemicals or liquids. Once they’ve dried up, you can have a good feel of them and if you feel they are completely empty, it may be best to bin them as this is just the shell which is no good for us.

The seeds that do have something inside them, this is what we are keeping to plant when the time is right and watch them grow

Frequently Asked Questions

If you do make this recipe, please tag me on Pinterest or Instagram so I can see! It’s my favorite thing to scroll through stories and see what you are all making.

And of course feel free to leave any questions, comments, or reviews! This is the best place to reach me, and I’d love to hear from you

Latest Recipes to Try

• Baked Loaded Fries
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The post Maple Syrup glazed Hasselback Butternut Squash with Saffron and Butter appeared first on PEANUTSWIRLS.

This dish is special because it’s a unique mix of both savory and spice in one pan! Not only does it taste good, but it’s also picture perfect!

Traditions of Shakshuka

This family favourite is a common ground between the Turkish menemen, Persian omelet and of course the classic Shakshuka.

While the basil is a substantial part of a fresh Plate of herbs served alongside meals on a Persian table, Turkish peppers are a must for their spicy looking, yet sweet flavour in menemen.

While making this, it came to mind how simple elements from various recipes in similar cultures came together and that’s the beauty of food, it brings us together.

A classic Middle Eastern Dish to show off about

Why is Shakshuka so satisfying?

This Turkish Pepper and Egg Shakshuka is such a quick dish to put together, with just a few simple ingredients and quick and easy steps, you can have a healthy breakfast ready for you and your family to enjoy. And not just breakfast, this can be eaten at any time of the day… a dream come true, right?

It is a combination of simple ingredients like tomatoes, onions, eggs and a mix of spices to give the most satisfying explosion of flavours. You can taste every ingredient separately but also perfectly merged together. This is honestly one of my favorite dishes to make, serve and photograph!

It makes such a fulfilling dish for my family, both nourishing and satisfying.

What to serve with Turkish Pepper and Egg Shakshuka?

Because Shakshuka is a classic dish made up of tomatoes, onions and eggs, it actually works perfect with quite a few different sides, giving a new combination of flavours.

Turkish Pepper and Egg Shakshuka tastes amazing with freshly baked or toasted sourdough.

Like every traditional breakfast in the Middle East, you can add a side of cucumber and olives to your dish to fill your dining table as well as your guests

Don’t forget to garnish with fresh mint or basil!

The perfect dish in a few minutes!

Top Tips for the best Shakshuka

Remember to use a non-stick pan or a stainless steel skillet so your shakshuka does not stick!

Shakshuka is a very healthy dish made up of a good mix of vegetables. You can choose to add your own vegetables to spice things up and for that added unique taste. And of course this works well if you’re missing an ingredient or two when putting this dish together.

Once your shakshuka is cooked and ready to serve, don’t forget to garnish with fresh mint, or basil works just as well.

Ingredients

• Medium red or white onion
• Eggs
• Canned tomatoes
• Medium ripe tomatoes
• Turmeric
• Salt
• Pepper
• Pul biber (Aleppo Pepper)
• Cumin
• Garlic
• Green Peppers
• Olive Oil
• Water

Step by Step

Start by heating your olive oil in a large pan and place your finely chopped onions to sauté until translucent. Add the chopped Turkish peppers and garlic and continue to sauté for a couple of minutes. Then, add all your spices to the mixture.

Add the chopped tomatoes followed by the canned tomatoes in addition to the water. Put the lid on and leave your mixture to cook together and for everything to soften for about 5 – 8 minutes.

As soon as the tomatoes have become soft and the water has dried up, make little wells in the mixture and crack the eggs one by one into the wells. Put the lid back on so the eggs can cook and harden. Serve up and enjoy!

Frequently Asked Questions

If you do make this recipe, please tag me on Pinterest or Instagram so I can see! It’s my favorite thing to scroll through stories and see what you are all making.

And of course feel free to leave any questions, comments, or reviews! This is the best place to reach me, and I’d love to hear from you

Other recipes to try

• Blueberry Pumpkin Baked Oatmeal
• Cardamom Pumpkin Cake
• Homemade Gluten-Free Reese’s Peanut Butter Bars
• Caramelized Fruit and Cheese Dip
• Homemade Pumpkin Spice Cinnamon Rolls

The post Turkish Pepper and Egg Shakshuka appeared first on PEANUTSWIRLS.