So I was watching a food show about Indian street food, which featured this very inspiring versatile chapati wrap. What makes it unique is the beaten egg cooked with a chapati on top. The result is a chapati with a velvety thin omelette stuck to one side. The chapati is then filled egg side in with a cooked thick tomato, onion and cut up chicken mixture and rolled. I asked an Indian friend about the wrap and she said that it was called a Johnny. She didn’t know why.
You know when you try something for the first time and you are completely mesmerized by the new and wonderful flavors you are experiencing? That’s how it was for me the first time I had Musakhan. Prepared in the traditional way by a Palestinian woman, every Musakhan I had after that was just not the same. So over two decades after, I finally decided that I had to make it myself.
So I was watching the funny Bobby Chinn on his Middle Eastern food tour, and during his visit to Palestine, he visited a family that prepared him Musakhan. They had baked the special traditional bread, Taboon, for the dish. A quite thick and rustic unleavened bread that was baked directly on hot surface in an open flame oven. And this made perfect sense, this type of bread would soak up all the juicy liquids and still hold its form. So the bread was my first quest. In the old Jabriyah Co-op the traditional bakery sells Iranian bread that I guess would be somewhat similar to the Taboon bread I saw on TV. It’s thicker than the round Tanoor bread and oval in shape. So if you’re planning to make this dish head to the old Jabriyah Co-op and get two of those breads.Next was to find the recipe. Online I found Dima’s Kitchen. She has three versions of the dish, one of which was similar to the one I saw on TV – sandwich style with the chicken pulled. Of course I experimented and modified, so here it is.
I received a special order for jars of meringues this week so I had tons of egg yolks leftover. My mother ingeniously thought of using the egg yolks to make custard. She used seeds from vanilla beans she got from a trip to Sri Lanka. When it cooled, the custard was still a little runny and I assumed she didn’t cook it long enough to thicken. I asked her if she minded I make ice cream out of it.
So I went ahead and brought the ice cream machine out and poured the custard in. When the ice cream was almost ready, I grabbed the already opened chocolate chip bag, which I was using for the meringues, and threw in the rest of the chocolate chips in.
Someone special’s favorite cake is the strawberry charlotte cake but since that person can’t have any dairy products, I had to substitute the dairy product ingredients with non-dairy options.
I used this recipe for reference and substituted the milk with rice milk and the whipping cream with a vegan whipping cream, both found in Sultan Center and selective Co-Ops. The sponge cake turned out light and airy. The whipping cream does taste a little different from regular dairy whipping cream but it whipped beautifully.
Oh and I didn’t really make a make charlotte cake because I almost never eat the ladyfingers. I opted for a strawberry mousse cake instead, which is exactly the same as the charlotte cake but without the soaked ladyfingers.
I think I want to experiment with other dairy-free cakes so stay tuned!
I have always been the type of person that would give every type of food a chance, except for figs.
I always thought they looked weird and very unappetizing. The first time I tried figs was this summer in the cutest bakery in Toronto. We had a savory fig tart and it was amazing. I fell in love and gave myself such a hard time for not giving them a chance earlier in my life!
When I returned to Kuwait, I grabbed a container of fresh figs and had no idea what to do with. They stayed in the fridge for two weeks until they rotted and had to be thrown away. I was determined the other day to make something with figs so I bought another container.
As soon as I returned from my trip to the US and Canada, I wanted to use the typically Canadian souvenir that I lugged everywhere with me…
The maple syrup
I still have a lot of whole grains and alternative flours stored in my fridge so I wanted to use them before they go bad. The only thing I can think of that was quick and used both flour and maple syrup is to make pancakes! Continue reading →