Fragrant Onion Boreka’s (optional vegetarian or vegan) Kruidige Uien Boreka’s

Nederlandse vertaling onderaan.

The ingredients of this dish are cheap and simple but the spices make this dish.

Use whole spices which you crush in a mortar, this way the taste is much more intense. By making your own spice blends you can give your signature to a dish.

Vegetarians can make the dish without the sardines.

Vegans can omit the fish and use (whole wheat) filo pastry instead of the whole wheat short crust pastry. Brush the layers of filo with oil before you stuff them.

I imagine next time I make this to sprinkle sesame seeds and black cumin between the filo pastry leafs or even add some of the spice mixture.

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Chickpea burger in a half wheat pita

J

 

The pita:

125 gram white flour

125 gram whole wheat flour

1 teaspoon salt

1 tablespoon olive oil

150 gram luke warm water

2.5 / 3 gram instant dried yeast

Dissolve the yeast in the water and let it come to work.

Mix the flours with the salt, make a well in the middle and put in the olive oil. Then bit by bit poor in the water and mix with a wooden spoon until the dough comes together. When it becomes to tough to handle with the spoon; switch to use your hands.

Knead until you have a soft and flexible, not sticky dough (about 10min) Form it into a ball and cover with a wet towel or cling film. Put it on a warm spot in the house and wait until it has doubled in size (45 min – 1 hour)

Preheat the oven to 230C and slide a baking plate in the middle.

Press the air out of the dough and form it into 4 balls. Flour your worktop with flour and leave them for 10 minutes.

With a rolling pin (or glass) flatten the pita’s (1/2 cm) and with a swing put them on the baking plate in the preheated oven. I was able to bake two at a time in mine. Try to open the oven door only short, you want to bake the pita very hot and if you leave the door open to long the heat will escape. Also try not to take out the baking plate because then you will also loose heat, just be careful when you put the pita in the oven.

Make sure you have a clean kitchen towel ready.

Bake them for roughly 10 minutes. They don’t have to be brown really; they can have a little color but don’t over bake them. When you take them out of the oven with a spatula, put them on the towel and cover it with another part of the towel. Pile them up like that. They will sink in again, by keeping them covered they will become soft and you will be able to stuff them.

The Chickpea Burgers

300 gram Chickpeas (soaked weight)

2 tablespoon chopped flat leaf parsley

2 tablespoon chopped fresh coriander

½ chili pepper (this is really to taste, if you like spicy feel free to use more)

1 tablespoon lemon juice

1 teaspoon ground cumin

2 minced garlic cloves

½ cup bread crumbs

1 egg

½ finely chopped onion

Because I came up with this only a couple of hours before dinner I had no time to soak and cook dried chickpeas. If you plan up front you can use dried chickpeas. Soak them overnight or for 8 hours and cook the 1-2 hours until soft. Otherwise use canned ones.

Let them leek out so you lose most of the water, blend them with the parsley, coriander, onion, garlic, egg, pepper, salt, chili pepper, cumin, lemon in a coarse paste. It can be a bit chunky still. You can also add some whole chickpeas before forming the burger.

Mix this paste with the bread crumbs. It depends on how wet the paste is how much bread crumbs you need. I used about ½ cup to make a thick firm paste. Leave the mixture to set for 10 minutes, then check if it is firm enough to make burgers. If it feels still a bit wet, add a little more bread crumbs. Form nice small burgers and bake them in oil brown at both sides.