#cheese kofta

[fieriframes]

[Lots of red wine. Chasing silly rose leaves. And a little a bit of cheese kofta, so, we can pull those out at the end.]

[artemisbarnowl]

I know I'm overtired because my body is filled with bees and I want to bounce off the walls doing SOMETHING but I got nothing to do so

[sandwichtribunal]

Arayes, Stuffed Pita Sandwiches of the Levant

"The parsley/onion/sumac mixture is classic for a reason, the lemony sumac brightening the pungency of the onion, with the earthiness of the parsley helping to calm the bite." Arayes, Stuffed Pita Sandwiches of the Levant

Arayes, confidently states many an internet recipe, are a Lebanese sandwich made of kofta kebab meat spread inside a pita and grilled, generally served as a hot mezze or appetizer. Many other sources–a smaller number, yes, but still significant–claim it to be of Palestinian origin. Some say it comes from Galilee in Israel but based on the number of Lifestyle articles featuring it as a “new craze”…

[highsummonermercar]

Food in Istanbul

[frozenmagz]

i'm working on another playlist :)

[fireandiceland]

Hetalia characters with dishes typical for their country - part 1 (part 2 here)

Italy: Maritozzo (cream bread) -> This Roman milk bread is said to be dated back to times of Ancient Rome. The baked good is filled with generous amounts of whipped cream and somtimes decorated with fruit or pistachio. Young man also used it in courtship by hiding jewellery or a ring in the filling.

Germany: Breze(l) mit Schokolade (chocolate dipped pretzel) -> A baked pastry with sweet or salty toppings, best known for its distinctive symetrical, knotted shape. Dipped in chocolate the soft pretzel is a popular snack at funfairs and markets, but there are also small, crispy pretzels that are to be eaten like crisps/chips.

Japan: 和菓子 (wagashi; plant based sweet) -> Originally meaning "Japanese confectionery" the term now refers to a traditional dessert made from plant based ingredients. It's artful shapes are influenced by season, nature, or even poetry.

France: Quiche Lorraine -> A savoury tarte traditionally made with a filling of eggs, heavy cream, ham, and bacon. Today cheese is often added, though it is controversial among professionals. (In the drawing there seems to be leek added too which is not mentioned in the original recipe either.)

England: Scotch Egg -> Supposedly inspired by the Indian nargisi koftas, this dish consists of a hard-boiled or soft-boiled egg wrapped in pork (sausage meat) which is coated in breadcrumbs and then baked or deep-fried. Often served in pubs and a popular cold snack as well.

America: Hamburger -> A popular fastfood consisting of a patty (traditionally made from ground beef) between two halfs of a sliced bun. There are countless variations made with all kinds of additional ingredients and condiments, including expensive high-end versions with edible goldflakes.

Russia: пирожки́ (Pirozhki; stuffed bread) -> This popular street food is a baked good made from yeast-dough is typically boat-shaped and filled sweet or savory with meat, vegetables, fruit, jam or tvorog (an Eastern European fermented milk product with a consistency similar to curd cheese)

China: 小籠包 / 小笼包 (Xiaolongbao; steamed bun) -> Steamed dumplings made from leavened or unleavened dough traditionally filled with minced pork, traditionally eaten for breakfast. The top of the dumpling is closed by folding and pinching it. Authentical dumplings have at least 14 folds, preferably 18.

[lee-romee]

ergag be adas (similar to pasta)

cheese fatayer

ka'ak al-quds (Jerusalem bread)

khubiz taboon (flatbread)

msakhan (national dish)

mansaf (spiced lamb with rice and yogurt sauce)

qidreh (bone-in lamb with spiced rice, from Hebron)

maqluba (rice with stewed meat & vegetables)

kofta do bandora (meat patties and vegetables in tomato sauce)

rummaniyeh (lentil & eggplant stew)

dawali (stuffed grape leaves)

qudsiyeh (hummus topped with fava beans, from Jerusalem)

[inaweek-project]

In a Week

April 27, 2024

Rev 3

______________________________________________________________

Palestine, 1948

In a week.

            She looked past the woman, mulling over what was told to her, along with other horrible thoughts that were not reflected in her concentrated stare. The woman repeated herself and a man appeared behind the catatonic young woman in the threshold of their countryside home. He put a hand on her shoulder which broke her trance. She quickly rounded past him and into the home. He locked eyes with the Romani woman who gave him an apologetic nod and had turned to leave when the young woman rushed out the door with a sack filled with food. The other woman declined but, undeterred, she marched past her and went to the woman��s horse that was standing untethered yet still. She reached into the bag, gave the horse a carrot, and tied the sack to the rest of the woman’s belongings. As she stomped back toward the house, the man waved the Romani woman goodbye. She mounted her horse and rode past the homestead toward the sea below the blue sky peppered with smoke.

*  *  *

They sat in front of full teacups. Looking down with an arm around her, he rubs the far side of her hip with the desire for her to look at him, but she abstains in favor of continuing to stumble through the treacherous jungle of her thoughts for she knew she would burst into tears the moment she caught a glimpse of his chin, his lips, his nose, all before she could even reach his eyes. He lifted his cup and once she saw how it shook, she choked and ran off as if she meant to tend to the animals.

*  *  *

The sun had snuck away unnoticed when she brought the rabbit inside and gently lowered her to the floor. She stood in the middle of their small living space, head in her hands. Before he could take the two steps over to her, she fell to her knees. He kneeled down and slowly rubbed her back. The silence was unnerving him, so to interrupt it he picked up the oud and plucked with less confidence than he would the guitar he left behind on his troubled island, only to end up in a land of a similar fate with a young woman who he had to go to the ends of the earth for in order to make smile. While trying to remember a song he heard playing on the streets, he boiled kehwa, smoked hashish, and paced around his wife on the floor (who had fallen onto her side) until it was time to help her up and bring her to bed.

*  *  *

The next morning, she stood in the kitchen tearing up food: Nabulsi cheese, khubz, kousa, dates, pistachios, apricots, and stewed lamb shoulder. She got up early to simmer the warak dawali she left bathing in olive oil and had meant to cook the previous day, only to have been visited by the Romani woman. She took the deep pot that had cooling down and poured as much as she could into the orangey wooden bowl with the rest of mismatched mélange of food.  He awoke not long after, kissed her on the head, started a fresh pot of kehwa, and took the bowl to feed the animals. She fed the rabbit the remaining sprigs of parsley she would have otherwise used for kofta. At the counter again, she cut up pieces of potato, tomato, and cucumber. Starting furiously and slowing to a stop she gazed out the window fixated on the unwavering tunnel of smoke in the distance.

He returned out of breath from wrestling the goat into a hug when his wife had a sudden spark of urgency and asked whether they should open the gate and set the animals free. She followed his eyes out the door where she saw the gate door wide open while the herd remained near the house, unaffected. The two gazed upon the spread of food laid out in the kitchen. The thought of consumption was an uneasy one.

*  *  *

He tried to hug, to hold, to handle, but for her, affection did not come easy, even toward the only man she would ever love. For her, when fear comes, fear floods, but he stood there determined, tapping his foot on the cool stone floor and humming a local tune he seemed to have picked up faster than her, who had heard it her whole life. His momentum grew as he tried to stare her into submission from across the room.

              I don’t ever dance, you know this.

Not even on our wedding.

              I don’t have it in me.

It’s in everyone.

              Not me. It doesn’t matter now anyway.

It didn’t matter before and it all but matters now.

              It doesn’t matter now and there is nothing to—       

He lunged at her by intuition alone, grasping both hands, pulling her close, and swinging her around their small, secluded home. She laughed and stumbled and endlessly tried to wipe the knowing grin off his face as she let him marionette her body into dance. The rabbit hopped in to join them, and the woman faltered to avoid stepping on her. She lowered to the floor to hand over the attention the rabbit had wanted. After the rabbit had her fill and retreated under the table, he sat down behind her, pulled her close. The brutal silence inside the home gave way for the screams in the distance to travel far enough to be heard. She was disturbed, but halfway to acceptance when she got up and went to their bedroom. He opened the draw of the coffee table where a picture of the two them sat and pocketed a small cloth sack. She returned donning gold jewelry and carrying soft pouches of her own. She put on the remaining gold bracelets, and he clasped another necklace he had gifted her at their wedding. He admired how the gold she wore was like a magnet, pulling to the surface all the radiance and warmth within her.

            She took the bowl from the kitchen outside to feed the animals once more and for another bout of hugs and kisses. The jingle of her jewelry excited the goat, who excited the sheep, who excited the calf. There was an excessive amount of animal feed under the mound of fresh food. He brought the rabbit out and she held her one last time before setting her down. Stepping slowly to the front door, she took the solid piece of steel from the pocket of her thobe, inserted it without precision, and turned it until the lock clicked. She held the key to her mouth in breathless acknowledgment for what she had done. He took hold of her other hand as they walked toward the hill.

He reaches for the shovel propped up against the robust olive tree. She continues to walk forward and looks upon the changing land below and the sea the distance. She lets the damn break and sobs for what she sees and what she cannot. Behind her, he is making his own changes to the land, sweaty and struggling to breath—not in regard to labor, but from of the weight of the tortured sounds coming from the plight below and from the unremitting wails emanating his wife. He slumps to his knees and crawls to her. She does not meet him, so he burrows his face into the folds of her thobe.

            Eventually night falls around them as they lay crumpled up on the ground, still as water in a well.

*  *  *

She is in his arms, and he is restless. As if by divine intervention, he shoots up and begins to dig at the earth once more. She is curious and fearful as she looks behind her to find him emphatically stabbing the divide between two rectangular plots. He is mumbling and cursing himself and does not cease until the two depressions are one. She turns away once she sees he is giving in to laying down. He calls for her, and she imagines looking toward him, not able to see him, only hear his voice summoning her. The thought haunts her just as his voice does, and the incessant anguish inside her races down her face as tears, as snot, as bubbles of spit.

            They are no longer able to hear screams. Only the machines that stifle them.

*  *  *

It is much colder than he imagined. He thinks about how deep one would have to dig before feeling the faint first waves of the fires from hell. The deep heat he craves while lying in the frigid soil would come soon; he knows all too well from blistery winters spent back home of how the extreme cold can burn just as much as heat. He did not know if what brought him to his feet was that of love or of selfishness, but he grabs her to hold her tight

and drags her down. One ear pressed to dirt and the other open to the assault of her soul tearing through her opened mouth, he reaches for the sack in his pocket, bit what is in it in two, and forces one half into her howling mouth. He let the bitterness of his portion linger on his tongue as punishment as he uses his hand to cover the lower half of her face.

[tastesoftamriel]

A Very Merry New Life Banquet

By Chef Talviel of Riften

Starters

Argonian-style grilled seafood tapas selection, with pandan saltrice vol-au-vents

Babaganoush, tzatziki, and hummus tasting platter, with Bergama seeded flatbread and haloumi

Markarth rabbit meatballs, with smoked juniper mousse

Scrib and saltrice arancini, with an oozing spiced scuttle centre

Breton roast pork belly, with apple sauce and comberry jelly

Old Orsinium echatere tartare, with chub loon egg

Mains

Black Marsh fragrant salad, with exotic herbs and lemongrass-ginger dressing

30 day dry-aged Gweden Farm wagyu steak, with Russafeld Heights pinot noir reduction

Fragrant paella à la Summerset, with fresh seafood and Russafeld Heights pinot grigio

Greenshade wild boar koftas, with duck fat and bacon dip

Traditional Betnikh honeyed wolf pie, with bitter goat cheese

Rivenspire gnocchi gratin, with speck and Eidar cheese

Desserts

Khajiiti steamed lotus seed bao, with condensed milk

Hew's Bane deconstructed baklava, with coconut gelato

Shimmerene peach tartlets, with champagne jelly

Snowberry and apple sauce, with custard and cinnamon rusks

Bosmeri frozen yoghurt, with honey, condensed sugar mammoth milk, and bacon bits

Marshmerrow sponge cake, with gold kanet whipped scuttlecream

Potables

Russafeld Heights Grand Cru champagne

Surilie Brothers 4E selection: Pinot noir, merlot, pinot grigio, chardonnay

Eastmarch jazbay ice wine

Black-Briar mead

Elden Root jagga and rotmeth

Evette San's New Life mulled wine

Selection of Orcish, Argonian, Breton, and Nord ales

[troooye]

MALDIVES COOKING COMPETITION: TROYE & VANESSA.

Vanessa and Troye put their heads together to create their best dish. Both being pretty decent around the kitchen, they'd say they succeeded. There's only one rule to this power duo: no meat, including seafood. Vanessa, a vegan, and Troye, allergic to shellfish, had to be the first to sample their dishes. / / @vcnessamorgcn, @cityofdreamsevents

APPETIZER: PUMPKIN SALAD.

To start off light and fresh, enjoy a pumpkin salad with flavor! Featuring grated coconut (no matter where you go in the Maldives, coconuts are one of the mainstays of their cuisine, leading the team to start and end with this prized ingredient), Maldivian spinach, lime dressing and pumpkin seeds.

ENRÉE: VEGAN MALAI KOFTA.

Malai Kofta, in short, is a dish that consists of fried dumplings made with potatoes and paneer (a fresh Indian cheese) that are swimming in a spiced, creamy golden gravy. Malai means “clotted cream” and kofta refers to meatballs, though most versions of Malai Kofta don’t contain meat. To substitute paneer, and most accurately replicate its texture, they use super-firm tofu (aka high-protein tofu). The meatball shape remains with the traditional potato dumpling. Other highlights include grounded cashews, toasted whole spices with sautéed aromatics, fresh tomato for the gravy base and a squeeze of lemon juice to balance out the heat.

DESSERT: VEGAN CHOCOLATE TART.

To finish off, their vegan chocolate tart is made with coconut milk instead of cream, uses almond powder instead of normal flour (making it gluten-free), maple syrup instead of sugar (so no refined sugars either) and Ayurvedic. The ultimate chocolate tart that doesn't require baking! They prepare a simple crust and chocolate/coconut ganache. The addition of powdered cardamom and cinnamon, two commonly used spices in Ayurveda, has a warming effect on the body, therefore promoting digestion. Ayurveda always encourages the use of spices for the healing effect that they have.

DRINKS: GREEN TEA CHILI LEMONADE, MIHIRI LEMONADE.

The duo creates two options: a spicy variation of an alcoholic lemonade, containing green tea, Brandy, fresh lime, and some chili. Secondly, a refreshing cocktail: a fruity take with fresh strawberries, aged rum, and vanilla liquor along with soda.

[roaringup]

Also: The neighbors offered us French onion mac and cheese and a date of mine in the future will involve having brunch that person makes. Tomorrow L is also bringing me a bunch of extra gravy from the malai kofta we cooked together the other day, and some stock. Feeling cared for through food.

[tomatoluvr69]

things from my week i recommend:

>hosting ur out of town friends & making brunch & watching horrible movies 2gether

>bakery & nationality-specific grocery hopping

>gay bars & karaoke

>malai kofta w/ naan taken from the oven mere moments ago

>homemade dumplings (Turkish manti) & homemade pear/bleu cheese ice cream (served separately from the dumplings)

>apple and cranberry foodstuffs

>odd flavored creme liqueur on sale. drink over the rocks or in my case one very big brain-shaped rock

>siblings

>chocolate edibles & the Szechuan restaurant down the hill & an incomprehensible movie like “The Shaggy D.A.” or “Cinderella 3”

>goya toasted coconut water (trust me on this one)

things from my week i don’t recommend:

>allergy attack

>ordering a cosmo w/o knowing whether or not u like it

>mean grandmother

>the world’s least seasoned acorn squash

>aldi bratwurst flavor potato chips

>pennsylvania department of transportation

[snixx]

Favorite food?

bestie that is an impossible question:') i'm a hardcore foodie so choosing feel like disemboweling a body part

but some of my comfort foods: my mom's pasta, kara bun, parotta, pachipindi, aloo tikki chaat, onion dosai with orange chutney and jalapeno cheese dip, the burgers from burger singh (NOT king), tedhe medhe, frozen frooti, dry yippee noodles, kodubele, garlic naan + malai kofta, paneer things in general, kachodis, luchi + choler daal, the zingy parcel and the tacos from dominos, thattai, veg biryani (shut up it's a thing), cookies and cream ice cream, this chinese samosa thing they'd give at our old school, cheesy potato nuggets, mangoes!!!

pretty much anything with lots of spice, garlic, masala, onions and cheese:D

[triplecap]

Weekly Menu 06/04/2023

Sunday lunch, 06/04: Leftovers

Sunday, 06/04: Lamb kofta in air fryer with tzatziki and Greek salad

Monday, 06/05: Dumplings with salad

Tuesday, 06/06: Broccoli pasta salad with tomato vinaigrette 

Wednesday, 06/07: Curry lentils over rice

Thursday, 06/08: Breakfast

Friday, 06/09: Out

Saturday, 06/10: Grilled cheese and frozen fries

[nischithdelicacies]

Paneer Perfection: Exploring India’s Most Versatile Delicacy

Introduction:

In the grand culinary landscape of India, one ingredient stands out for its versatility and irresistible flavor — paneer! Whether you’re a vegetarian, a foodie, or someone who simply enjoys experimenting with food, paneer has likely found its way into your heart (and plate!). From the street food stalls of Delhi to the finest restaurants across the world, this soft and creamy Indian cottage cheese is a beloved ingredient that brings richness to every dish.

In this blog, we’ll explore the magic of paneer, highlighting some classic and modern Indian dishes that showcase this humble yet decadent ingredient.

Paneer Tikka: The Grilled Glory

One of the most iconic paneer dishes, Paneer Tikka is a must-try for any barbecue lover. Marinated in a blend of yogurt, spices, and herbs, then grilled to perfection, this dish is a vegetarian’s answer to kebabs. The crispy, charred edges of the paneer combined with the tangy marinade create an explosion of flavors, making it a popular starter or snack at parties and gatherings.

Pro Tip: Pair it with a side of mint chutney for the perfect zing!

2. Palak Paneer: A Nutrient-Packed Classic

When healthy meets delicious, you get Palak Paneer. This vibrant green curry is made with pureed spinach (palak) and chunks of paneer simmered together in a lightly spiced gravy. Packed with nutrients, Palak Paneer is not only delicious but also a great way to sneak in your greens without sacrificing flavor. It’s a dish that balances health and indulgence in the best way possible.

Best Served With: Soft naan or steamed basmati rice.

3. Shahi Paneer: Royalty on Your Plate

True to its name, Shahi Paneer is nothing short of royal! This rich and creamy dish is made with a luscious gravy of tomatoes, cashews, and cream, often flavored with aromatic spices like cardamom and saffron. The result is a velvety, mildly sweet curry that melts in your mouth, perfect for when you want to treat yourself to something luxurious.

Fun Fact:”Shahi” means royal, and this dish was often served in Mughal palaces!

4. Paneer Butter Masala: The Crowd Favorite

If there’s one paneer dish that stands out as a crowd-pleaser, it’s Paneer Butter Masala. Creamy, buttery, and bursting with flavor, this dish is a favorite at restaurants and family dinners alike. The gravy, made with tomatoes, butter, and cream, is rich but not overly heavy, striking the perfect balance. Whether served with naan or rice, it’s hard to resist the temptation of this smooth, flavorful dish.

5. Paneer Bhurji: The Quick Fix

For those in a rush or looking for a simple yet flavorful dish, Paneer Bhurji is a quick-fix delight. This scrambled paneer dish, cooked with onions, tomatoes, and spices, is a great option for breakfast, lunch, or dinner. It’s light, flavorful, and incredibly easy to make, making it a staple in many Indian homes.

Perfect Pairing: Serve it with parathas or stuff it in a sandwich for a fulfilling meal!

6. Malai Paneer Kofta: The Ultimate Indulgence

When you’re in the mood for something decadent, Malai Paneer Kofta is the dish to turn to. Soft paneer balls stuffed with nuts and dried fruits, deep-fried to perfection, and then dunked in a rich, creamy gravy — it’s the ultimate indulgence. This dish is perfect for special occasions and will leave everyone asking for seconds!

Conclusion:

Paneer truly is the star of Indian vegetarian cuisine. From fiery and spicy to mild and creamy, there’s a paneer dish for every mood and occasion. Whether you’re a seasoned cook or a newbie in the kitchen, paneer’s versatility makes it a delightful ingredient to experiment with. So, the next time you’re looking for something to cook, remember — paneer is always a good idea!

And also don’t forget check out our authentic and natural spices on Nischithdelicacies

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