shain

Quick knafeh with goat milk gibneh cheese.

Gozo is the second largest island of Malta (after the namesake island of Malta itself). I used a modified pizza dough, a bit drier and richer, more bread like. The toppings are as mentioned, all thinly sliced. Searching Google for "gozo island ftira" shows a few recipes such as https://youtu.be/euo8ESouBZw

Cute Shai: Suggest a few recipes for warming winter dishes with bold flavors, that use up a frozen okra, green chili and either feta and/or green lentils Chat GPT: Here are three recipes that make use of the ingredients you mentioned: Spiced Lentil and Okra Stew: Sauté chopped onions and green chili in a large saucepan until softened. Add in diced carrots, diced potatoes, and chopped frozen okra. Cook for a few minutes until the vegetables start to soften. Stir in canned tomatoes, green lentils, and spices such as cumin, coriander, paprika, and turmeric. Add enough water or broth to cover the ingredients, then bring to a boil. Reduce heat and simmer until the lentils and vegetables are tender, about 30 minutes. Serve the stew hot, topped with crumbled feta cheese. Feta and Chili Stuffed Okra: Cut the stems off of the frozen okra and make a small slit lengthwise in each pod. In a bowl, mix together crumbled feta cheese, chopped green chili, and breadcrumbs. Stuff the mixture into the slits of the okra pods. Heat a little oil in a skillet over medium-high heat and place the stuffed okra pods in the pan. Cook until the okra is heated through and the feta is melted and bubbly, about 5-7 minutes. Green Lentil and Okra Curry: In a large saucepan, heat oil over medium heat and add chopped onions and green chili. Cook until softened. Stir in spices such as cumin, coriander, garam masala, and turmeric. Add in canned tomatoes, green lentils, and diced potatoes. Cook for a few minutes. Stir in the frozen okra and enough water or broth to cover the ingredients. Bring to a boil, then reduce heat and let the curry simmer until the lentils and vegetables are tender, about 30 minutes. Serve the curry hot with rice or bread.

Malabi with pistachio. Malabi with orange, honey and nutmeg.

Orange with yogurt, olive oil, almonds, mint. Napoletan frittatine di pasta. Gozo island style ftira pizza, with ricotta, potato, smoked cheese, onion, olives, black pepper, olive oil. Ftira dough with turmeric, tomato, chili, Gozo cheese, oregano. Ramen with roasted vegetables and miso garlic base. Masabacha of chickpeas and butter beans, tahini, lemon, haminados eggs, zchug, cumin. Pasta with miso and butter, mushrooms, parmesan, scrambled eggs. Three cup mushrooms and edamame. Ma la tofu and green beans with doubanjiang, peanuts, garlic, toasted cumin, Sichuan peppercorns, a bit of fenugreek. Really good rice topper.

I'm not very lady-like, but I'm happy to contribute :)

Cacio e pepe fritters. Pizzas - margarita & potato, labneh. Kanafeh, layali Beirut, coffee.

I don't have access to the leaves, so I have to grow them, which I did a few times (they grow well from the seeds you buy for cooking). It's a legume, so you have to let it soak a bit to be able to grind it. You can also buy it powdered, but it's often not as good. There's a preparation in Jewish Yemeni cuisine called Hilbbeh (which just means fenugreek), where the powdered seeds are mixed with water and whisked until very foamy. It is then often mixed with chili pastes such as zchug and eaten with breads (such as kubbanneh, lachooch, jachnoon and salloof). Lachooch is itself a whet flat bread much like injera flavored with fenugreek itself. And in Palestinian cuisine there's a hilbeh cake, like basbusa, made with fenugreek and nigella. I've been wanting to make it for a while now.

Fenugreek are among my favorite spices. They are crucial for some Indian (and other) curries, but are also very nice in breads and pastry - a small amount perfumes the bread and is not too curry-like, more sweet-musky. Try throwing a few seeds into your next batch of bread (no need to crush). Also, when you do need to crush them, soak in water first.

I had shells in the freezer. Crisped up in the oven (it's much nicer warm, BTW, brings out the flavor). Mixed ricotta with chocolate and homemade candied orange and a drop of almond extract. Filled with a spoon. Quick dessert.

200g challah or brioche, cubed 3 large eggs (or 4 small ones) About 6g earl grey tea (It should be about 3 teaspoons, or 3 bags, I assume) 220ml (1 cup) milk Apx 40g maple syrup (a little less than 1/4 cup), plus more for serving Grated nutmeg, generously Optional: a couple pinches of clove Candied ginger, candied orange (diced), optional raisins - to taste Vanilla A few pinches of salt Heat the milk and steep the tea for 10 minutes or so, you want a strong extraction. Filter the leaves. Mix the milk with the remaining ingredients, and let soak for a short while. Pour into greased pan. Spray the top with oil or scatter grated butter. Bake at 200dC until browned. Serve with more maple, and/or ice cream (it's not very sweet as is, IMO).

It's very tasty, it's a bit like date molasses but has earthy notes like chocolate, a bit smokey-woody. It's real good. I like it best spread on toast along with some raw tahini paste.

Winter is time to make kimchi.

Muffins with banana, cardamom, carob molasses, tahini.

Bread pudding with Earl grey, candied orange, candied ginger, maple, nutmeg.

Kimchi Jjigae with runny egg, shrimp, mushrooms and tofu (I think it was Anna that made a similar dish recently, and for good reason, it's a delicious easy dish). Nachos and Kozel beer. Salad of bulgur, toasted almonds, pomegranate, mint, olive oil, balsamic vinegar and a drop of almond extract. It was served with eggs stewed in mirepoix, wince and plenty of warm spice. Tteokbokki with tofu, egg and cheese.

Thanks for the beautiful pictures and stories!

I included sunchokes this time, which are incredible after cooking all night; also potatoes and beetroot. A separate pot of groats, with allspice and a hint of cinnamon. I make one vegetarian, but the common preparation would include various kinds of stewing meat.

The eggplant dish is pan fried. The pasta is very workable, it took more liquid than plain flour. It also kept al dante well. The flavor is quite mild, so I was happy I picked a light sauce.

Dal dhokli (split peas dal with spiced wholemeal pasta of sorts). Served with yogurt. Filipino tortang talong (eggplant omelette). Served with rice and a sauce based on sesame paste, lime and charred green chilies. I cut each eggplant in half, roast them, dip in the spiced ( cumin, turmeric, coriander, soy sauce, cilantro, scallions, garlic, etc.) egg batter and fry. Chestnut pasta with poppy, butter, parmesan, nutmeg.

Wheat bran bread. One with pecans and raisins, the other with coriander. 30% whole spelt with a hint of fenugreek and turmeric.

Baked pasta with mozzarella, red curry paste, garlic, ginger and thai basil/ Um ali. Bread pudding with cardamom and rose water, topped with mixed roasted nuts, coconut and carob syrup. Greek style lentil and chard soup. With plenty lemon, dill, celery, and some spices. Roasted sunchoke with warm yogurt, thyme, pumpkin seeds, garlic. Hand cut pappardelle with spinach, mushrooms, mustard and pepper. Bubur cha cha. Sweet potato, banana and tapioca in warm coconut milk with pandan. Rice porridge with Thai tea and condensed milk.

Yes, those are seeds of some lupin flower variety, which is a legume. It has to be soaked and boiled to remove its toxicity. The texture is somewhat firm and snappy, a bit like edamame but firmer and a tad starchy. It can be bought in canned form, but I've never seen it sold raw.

Jaffa is also lovely this time of year, decorations in Tel Aviv itself are sparse.

They are imported, perhaps from Turkey or Eastern Europe. Not very common here either, I've only ever seen them on sale in Christmas markets.