1 ½ cups yellow corn meal 1 cup unbleached white flour 1 ½ tsp baking powder ¼ tsp baking soda ¼ cup sugar ½ tsp salt 1 cup buttermilk 1 egg ¼ cup vegetable oil
Preheat oven to 400 F. Grease or paper 12 muffin cups. Mix dry ingredients; mix wet ingredients; add one to the other and mix until just blended. Let sit 5 minutes. Fill muffin tins ¾ full. Bake for 15 min.
Equally tasty in loaf-type form, thought it takes much longer to cook. This is one of my favorites which Chris and I made 4billion times this summer.
1 cup yogurt 2 Tbs lemon juice 4 cloves garlic, minced 1 Tbs vinegar 1 Tbs onion, minced ½ tsp hot pepper sauce ½ tsp black pepper ½ tsp red pepper ½ tsp cardamon ½ tsp allspice ½ tsp salt
Side ingredients:
3 tomatoes, coursely chopped 1 red onion, chopped chopped parsley
Tahini Sauce:
1 cup tahini ¼ cup lemon juice 2 Tbs garlic, minced ¼ cup yogurt chopped fresh parsley
Combine the marinade ingredients. Add meat and marinate overnight.
Place meat on the broiler pan and broil for 3 minutes. Stir around and continue to broil until cooked through.
Serve with rice pilaf, tomato, parsley and onion. Pour on the tahini sauce as desired.
Alternately, place the meat, tomatoes, onions, parsley and tahini sauce on a piece of pita and roll up.
I totally forgot. Don't buy the ghee from a store. Make it from butter. I don't know exactly how much unsalted butter => x volume of ghee but the ratio is >1. Assume 1.5x . Just put the unsalted butter in a pot and heat mildly. It should melt and froth. When the bubbling calms and there is a layer of yellow froth covering the top, you are done. Decant the golden fluid (ghee) and leave the charred/dark milk solids behind. This fluid, when allowed to cool, will congeal to a yellow semi-solid that is ghee (depending on ambient temp). If you make the ghee right before you make the halwa, note that the hot fluid occupies more volume than the semi-solid and the measurement was for x semi-solid ghee. So you may need 1.2x liquid ghee.
Comments 5
1 ½ cups yellow corn meal
1 cup unbleached white flour
1 ½ tsp baking powder
¼ tsp baking soda
¼ cup sugar
½ tsp salt
1 cup buttermilk
1 egg
¼ cup vegetable oil
Preheat oven to 400 F. Grease or paper 12 muffin cups.
Mix dry ingredients; mix wet ingredients; add one to the other and mix until just blended. Let sit 5 minutes.
Fill muffin tins ¾ full. Bake for 15 min.
Equally tasty in loaf-type form, thought it takes much longer to cook. This is one of my favorites which Chris and I made 4billion times this summer.
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2 lb. Beef or chicken, very thinly sliced
Marinade:
1 cup yogurt
2 Tbs lemon juice
4 cloves garlic, minced
1 Tbs vinegar
1 Tbs onion, minced
½ tsp hot pepper sauce
½ tsp black pepper
½ tsp red pepper
½ tsp cardamon
½ tsp allspice
½ tsp salt
Side ingredients:
3 tomatoes, coursely chopped
1 red onion, chopped
chopped parsley
Tahini Sauce:
1 cup tahini
¼ cup lemon juice
2 Tbs garlic, minced
¼ cup yogurt
chopped fresh parsley
Combine the marinade ingredients. Add meat and marinate overnight.
Place meat on the broiler pan and broil for 3 minutes. Stir around and continue to broil until cooked through.
Serve with rice pilaf, tomato, parsley and onion. Pour on the tahini sauce as desired.
Alternately, place the meat, tomatoes, onions, parsley and tahini sauce on a piece of pita and roll up.
Reply
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Reply
Don't buy the ghee from a store. Make it from butter. I don't know exactly how much unsalted butter => x volume of ghee but the ratio is >1. Assume 1.5x . Just put the unsalted butter in a pot and heat mildly. It should melt and froth. When the bubbling calms and there is a layer of yellow froth covering the top, you are done. Decant the golden fluid (ghee) and leave the charred/dark milk solids behind. This fluid, when allowed to cool, will congeal to a yellow semi-solid that is ghee (depending on ambient temp). If you make the ghee right before you make the halwa, note that the hot fluid occupies more volume than the semi-solid and the measurement was for x semi-solid ghee. So you may need 1.2x liquid ghee.
Reply
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