Shanglesh Recipes
SHANGLESH
Make and share this Shanglesh recipe from Food.com.
Provided by Elmotoo
Categories European
Time P3DT30m
Yield 20 balls
Number Of Ingredients 7
Steps:
- Drain the yogurt overnight in a triple layer of cheesecloth. (I line a large strainer and hook the strainer across the sink.).
- Every few hours, Kind of "roll" the yogurt around in the cheese cloth.
- When the yogurt is firm and the consistency of a soft cream cheese, mix in the chopped red peppers, garlic, and season to taste with salt and pepper.
- Take a tablespoon and roll the cheese mixture into balls.
- Place za'atar in a tray and roll the balls gently to coat them.
- Place balls gently into a bowl and cover with olive oil. Let "marinate" overnight. As long as the cheese balls are covered completely, there's no need for refrigeration.
- To serve, lift cheese balls gently from the now-herbal oil (great for other uses!) and plate. Serve with pita petals (the pitas split, cut in wedges, and then toasted).
Nutrition Facts : Calories 342.8, Fat 35.4, SaturatedFat 6.4, Cholesterol 11.8, Sodium 42.5, Carbohydrate 4.5, Sugar 4.2, Protein 3.2
FULL ENGLISH SHAKSHUKA
The North African breakfast of eggs in a spicy tomato sauce is made doubly delicious with a British twist of bacon, bangers, beans and a sprinkle of chilli
Provided by Cassie Best
Categories Breakfast, Brunch, Lunch
Time 35m
Number Of Ingredients 12
Steps:
- Heat the oil in a large, deep frying pan. Add the chipolatas, cook until brown all over, then push to one side of the pan. Add the bacon to one part of the pan and the mushrooms to the other. Fry until the bacon starts to crisp and the mushrooms are golden. Tip the contents of the pan onto a plate.
- Tip the beans, passata and tomatoes into the frying pan. Add the ketchup and chilli (if using), and season well. Bubble for 5 mins, then scatter the mushrooms over the top and nestle the chipolatas and bacon among the beans. Create two to four gaps in the beans (so you can see the base of the pan) and crack in the eggs. Cover the pan with a lid or baking tray and cook for 4-5 mins until the egg whites are cooked through but the yolks are still runny. Scatter with parsley and extra chilli, if you like, and serve with hot buttered toast.
Nutrition Facts : Calories 570 calories, Fat 36 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 10 grams sugar, Fiber 8 grams fiber, Protein 36 grams protein, Sodium 2.9 milligram of sodium
SHINGLED ROASTED POTATOES
Shingling these potatoes is as easy as thinly slicing each (just not all the way through) before roasting them. The result is a beautiful display. Put them in the oven 30 minutes before the beef goes in so that everything is ready at the same time.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 3
Steps:
- Preheat oven to 425 degrees. Peel one long side of each potato. Thinly slice each crosswise, cutting only three-quarters of the way through, keeping bottoms (unpeeled portions) intact. Brush sliced portion of potatoes with olive oil. Season with salt. Bake on a baking sheet in the lower third of the oven until tender and slightly golden, about 1 hour 5 minutes.
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