I have had my eye on a couple of her recipes for ages now, but when I actually looked through her blog, there was so much more I wanted to try. With great difficulty, I narrowed it down to these spinach and feta mini rolls (I can’t wait to try these), these awesome spiral meat pies called Yafawi Sfeeha, these Cheese and Zaatar sticks and cool off with this sweet tamarind drink, and for dessert how about this Harissa! I decided to go with the recipes I’ve been eyeing since forever – Sawson’s Shish Tawook Chicken and this Middle Eastern Garlic sauce called Toum. Both were very easy to make and really delicious. The chicken was succulent and full of flavour and the garlic sauce was nice and garlicky with a nice tangy kick. My sauce turned out a little runny and I’d love to learn how to thicken it up a little more, but the flavour was all there.
I made some wraps with Pita bread, finely cut Cos lettuce, sliced cherry tomatoes, finely sliced red onion and topped it with this gorgeous chicken and the garlic sauce. It was so very good. Thank you Sawson, for sharing these recipes.
Shish Tawook Chicken
2 chicken breast fillets, skinless
1 tbsp tomato paste
2 tbsp ketchup
2 cloves garlic, minced
3/4 tbsp mustard
1 tbsp soy sauce
1 tbsp dried oregano
2 tbsp olive oil
2 tbsp yogurt
1 tsp smoked paprika
1/2 tsp salt
1 tsp all-spice powder
Cut the chicken breast into strips or pieces.
Mix the rest of the ingredients together and marinade the chicken with it. Make sure all the pieces are well coated with the pieces.
Cover with cling film and leave to marinade for atleast half an hour or in the fridge overnight.
Drip off the excess marinade and grill or pan fry the chicken till done.
2 tbsp cornstarch
3/4 cup water
3-5 cloves garlic, minced
1 tsp lime juice, or to taste
3-5 tbsp vegetable oil
A pinch of salt
Dissolve the cornstarch in the water.
On a medium low flame, cook the cornstarch solution till it thickens and starts to bubble, whisking continuously. Continue cooking for another two minutes.
Take the solution off the heat and cool down completely.
Place the cooled solution in a food processor or blender. Add the minced garlic, salt and lemon juice.
Blitz till the mix starts turning white.
Drizzle the oil in one spoon at a time, like you would for a mayonnaise till it thickens to the consistency of a mayonnaise. You may not need all of the oil.
Serve immediately or refrigerate in an air tight container.
** My version wasn’t as thick as I’d have liked it to be, but I hope to get that fixed soon.
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So without any further delay, lets get on to the recipe.
Garlic & Paprika Chicken
Recipe from: Jo Cooks
6 chicken drumsticks
1/4 cup olive oil
4 cloves garlic, grated
1 tbsp smoked paprika
1/2 tsp red chilly flakes (optional or to taste)
1/2 tsp dried oregano
Salt, to taste
Freshly cracked black pepper, to taste
Preheat the oven to 200ºC.
Wash and pat the chicken drumsticks dry. Season with salt and pepper.
In a small skillet or saucepan, heat the oil over medium heat.
Add the garlic, smoked paprika, chilly flakes and oregano to the oil and cook for 1 minute. Do not burn the garlic.
Pour this marinade over the chicken drumsticks and mix well making sure that the chicken is evenly coated with the spices.
Place the drumsticks in a single layer in a baking dish and bake for about 40 minutes or till the chicken legs have cooked through.
I served this up with some lemon orzo with asparagus.
The dough came together really well. I made a mini version of the actual rolls, since we wanted to have them as snacks. Am I glad I did that! They resulted in slightly crunchier outsides, with a lovely garlic flavored buttery insides. We just couldn’t stop eating these. A word of advice, if you intend making these (and you should, you really should) make sure you have enough, or else you may not get your hands on even one of them. I skipped the coriander leaves and the carrot used in the original recipe and added some chilly flakes for a little spice. You can leave it out, if you don’t like your food spicy and you’ll love it nonetheless.
Easy Garlic Rolls with Red Chilly Flakes
Adapted from: Cooking is Easy
For the dough:
1 1/2 cups all purpose flour
1/2 cup warm water
3/4 tsp. active dry yeast
1/2 tsp. salt
1 tbsp. sugar
For the spread:
5 tbsp salted butter, at room temperature
3-4 cloves garlic, grated
In a bowl, tip in warm (not hot) water, sugar and yeast. Cover and keep in a warm place for 5-10 minutes till it gets frothy and bubbly. (This means your yeast has been activated.)
In a large bowl, tip in the flour and salt and mix so the salt is evenly distributed. Use the yeast solution to knead it to a soft dough. The dough will be a little sticky. Leave it as it is. (Don’t add more flour.)
Cover with a damp cloth and set aside in a warm place for about 40 minutes. The dough will double in size.
Make the garlic butter spread by simple mixing the ingredients together. (You could add herbs to the spread, if you fancy.)
Knock down the air in the dough, roll out on a lightly floured surface till you get a rectangular piece about 1/4″ thick. Spread most about 2/3 of the garlic spread on it. With the longer edge towards you, roll up the dough, starting with the end closest to you, working you way towards the outside.
Using dental floss, cut into pieces and place them in a lightly greased baking dish. Spread the rest of the garlic spread on the top.
Sprinkle with some red chilly flakes. Cover it with a damp cloth and keep aside for another 20 minutes.
Bake them in a preheated oven for about 30 minutes or till lightly browned on the top at 180ºC.
This recipe is linked to –
Meals on Monday
Just Another Meatless Monday
My Meatless Mondays
Lets Do Brunch
Tuesday Night Supper Club
Tuesdays at the Table
Hearth and Soul
A Little Birdie Told Me
Let’s Break Bread Together