Malabar Road

Bulgur rosa con remolacha, garbanzos picantes y cebolla encurtida Con lo que a mi me gusta el bulgur (mucho más que el cuscús) he disfrutado enormemente con esta ensalada del libro My Tel Aviv Table de @limorchen_ que quiero compartir con #loslunesdeensalada de @sarairenedelasnieves @loslunesdeensalada con @tasty_life_by_veromends . Lo primero es hacer la cebolla encurtida: tiras de cebolla roja se maceran en una mezcla de agua hirviendo, vinagre de vino blanco, azúcar, sal, zumo de limón, zumaque y pimienta rosa. El bulgur fino (o cuscús) se remoja con aguan hirviendo y se deja tapado 5 min. Se remueve con un tenedor y se añade remolacha cocida o asada en cubitos y su líquido y se mezcla bien hasta que esta uniformemente rosa. Se añade cebolleta fina, la Cebolla encurtida, AOVE, zumo de limón, copos de guindilla y sal. Se coloca en un plato y se ponen por encima garbanzos cocidos @legumbreluengo aliñados con AOVE, sal de ajo y copos de guindilla de Aleppo/pul biber y se reparte hojas de menta.  Pink bulgur with Beetroot, Spicy Chickpeas & Pickled Onions Since I love bulgur much more than couscous I swap one for the other and thoroughly enjoyed this amazing salad from My Tel Aviv Table by @limorchen_ . The first thing is to make the pickled onion: sliced red onion is macerated in a mixture of boiling water, white wine vinegar, sugar, salt, lemon juice, sumac and pink peppercorns. To make the the (fine) bulgur or couscous, cover with boiling water and leave it covered for 5 mins. Fluff it up with a fork and add diced boiled or roasted beetroot and its liquid and mix well until it is uniformly pink. Add chopped spring onion, pickled onions, EVOO, lemon juice, Aleppo chilli flakes and salt. Transfer to a plate, top with cooked chickpeas seasoned with EVOO, garlic salt and Aleppo chilli flakes/pul biber and scatter some mint leaves #goldentastyfoodie #GTFFavingredients2025 Hosts @goldentasty.foodie @chandralikke20 #liketheshares #foodieztm #teamhappyfoodies #globalfoodie #foreverfoodies #foodandbeverageonly #instasitiophile Great party salad for @piastromexicankitchen and #forgottenrecipescookbookclub

Caramelized brioche Torrija with mascarpone and white chocolate cream and strawberry vinaigrette The arrival of strawberries marks the beginning of the end of the harsh winter. I used the first of the season for this amazing dessert. Torrijas are a Spanish fried sweet usually consumed during Lent and Easter, similar to French toast. Stale bread is soaked in sweet milk or wine, infused with cinnamon and/or orange/lime peel, bathed with egg and fried. I made this one with brioche bun, instead of bread. Poked several holes and submerged it in a hot mix of milk, cream and sugar infused with cinnamon stick, orange and lemon peel where it soaked for 1.30 hr. I skipped the egg wash and shallow fried it with butter till it was golden on all sides. Sprinkled the top with sugar and used the torch to burn and caramelize it. For the cream, I melted chocolate in heavy cream with a pinch of salt. After chilling in the fridge, I started whipping, adding the cold mascarpone cream and continue whipping till firm. For the strawberry vinaigrette, made a light syrup with double sugar to water. Added strawberry purée (just blitzed them), balsamic vinegar and reduced, adding chopped strawberries before removing from heat For #freestylecookingwithrina with @r_schoofje #SweetTreatsandLove2025 Hosts @jc_culinary_cuisines @asiameltingpot Special invite @malabar_road #asiameltingpot #homekitchenexecs #exec_foodie_crew  #FICGroundhogDayCollab Admins: @keyten77 @the_turchans @nettanucca #foodiesinternationalchat #foodiesinternationalcollab #worldpod #fryingfriendzfoodulove Thanks to the #fryingfriendz hosts: Jeri @omgheebyjerilee Pranita @cook_like_amateur Lorne @luvoffudz Arka @dirty_and_delish #liketheshares #foodieztm #teamhappyfoodies #globalfoodie #foreverfoodies #foodandbeverageonly #instasitiophile Torrija de brioche caramelizada, con vinagreta de fresas y crema de mascarpone y chocolate blanco Con unos bollos de brioche me han quedado unas torrijas espectaculares. Los pinché varias veces con un palillo y estuvieron 1hr.30 min remojando en una mezcla caliente de leche, nata y azúcar, infusionadas con palo de canela, ralladura de naranja y de limón…cont en comnt

Kanom Jeen Namya- Vermicelli de arroz tailandés con curry de pescado En tailandés, Kanom Jeen son Vermicelli de arroz y Namya es una salsa/curry de pescado. Éste es un plato típico del Sur de Tailandia en el que los Vermicelli se sirven con un curry de pescado blanco como si fuera una salsa, normalmente acompañado de huevo duro (éstos son de codorniz) hierbas frescas (albahaca, menta, cilantro…) y Verduras crujientes (pepino, repollo, judías francesas, judía serpiente, brotes de mungo, etc). El pescado se escalfa en agua con rodajas de galangal y hierba limón y luego se machaca en el mortero hasta desmigarlo completamente. La salsa se hace con una pasta que lleva los ingredientes usuales de las pastas de curry tailandesas (guindilla roja seca, hierba limón, galangal, ajo, chalota, pasta de gambas) y dos particulares de este plato: cúrcuma fresca y un rizoma llamado krachai o raíz de dedos, que nunca he encontrado aquí. Se machaca en el mortero o se tritura con batidora y se cocina con leche de coco, agua de cocción del pescado, el pescado machacado, salsa de pescado, azúcar de palma y concentrado de tamarindo. Receta de @hotthaikitchen en su web y youtube Para #flexitariantoday #flexitariantoday41 de @cuinaambemily y @flexitariantoday , hoy con @tasty_life_by_veromends #liketheshares #foodieztm #teamhappyfoodies #globalfoodie #foreverfoodies #foodandbeverageonly #instasitiophile Kanom Jeen Namya- Thai rice vermicelli with fish curry In Thai, Kanom Jeen is Rice Vermicelli and Namya is a curried fish sauce. This is a popular dish from Southern Thailand in which rice Vermicelli are served with a white fish curry as if it was a sauce, usually accompanied by hard-boiled eggs (these are quail), fresh herbs (basil, mint, cilantro...) and crispy fresh Vegetables (cucumber, cabbage, French beans, snake beans, mung sprouts, etc.). The fish is poached in water with slices of galangal and lemon grass and then pounded in a mortar until completely crumbled and fluffy. The sauce is made with a paste that contains the usual ingredients of Thai curry pastes (dried red chilli, lemongrass, galangal, garlic, shallot, shrimp paste) and two key ingredients…cont in comnt

Crema de guisantes Mis queridas @feelandfood y @la_cocina_de_virtu nos piden para el #feelveggiefood de esta quincena un plato vegetariano monocromático y esta cremita super suave y vegana de guisantes es perfecta para la ocasión. Saltear con un poco de aceite rodajas de puerro, patata troceada, un par de rodajas de jengibre y unos tallos de cilantro. Añadir caldo vegetal o agua, s&p y cocer hasta que las patatas están tiernas. Añadir guisantes finos congelados, hervir 3 minutos, retirar las rodajas de jengibre y triturar. Lo serví con unos guisantes al vapor, hojas de cilantro y cebolleta fina, guindilla verde, lima rallada y un chorrito del aceite de hojas de zanahorias que me sobró de las zanahorias asadas de hace un par de días Pea soup My dear @feelandfood and @la_cocina_de_virtu ask us for this fortnight's #feelveggiefood for a monochrome vegetarian dish and this light, silky and vegan pea soup is perfect for the occasion. Simply sauté sliced leek, diced potato, a couple of slices of ginger and a few stems of coriander with a little oil. Add vegetable broth or water, s&p and simmer until the potatoes are done. Add frozen fine peas and cook for 3 minutes. Remove the ginger slices and blitz to a fine purée. I served it with some steamed peas, coriander leaves and spring onion, green chilli, grated lime and a splash of carrot leaf oil that I had left over from roasted carrots from a couple of days ago For #freestylecookingwithrina with @r_schoofje Meatless Marvels #FoodExplorerTribeCollabs #foodexplorertribe #FETmeatlessmarvelsCollab Special Thanks to Admins: @FoodLullabies @og_foodie @bon_vivant_stellar @aarayle_eats F.P. @foodexplorertribe #liketheshares #foodieztm #teamhappyfoodies #globalfoodie #foreverfoodies #foodandbeverageonly #instasitiophile #peasoup #cremadeguisantes #puredeguisantes #sopavegana #vegansoup #plantbasedsoup #cozyeats #winterkitchen #winterinspiration #kitcheninspo #wintersoup #plantbased #plantbasedrecipe #recetavegana

Chinese braised shank with dipping sauce The first time I tried this cold Chinese starter was in Beijing in 1992, at the home of a friend who had lived for many years in Taiwan, where this dish is immensely popular. I am fascinated by cold dishes in Chinese cuisine, usually served at the beginning of meals, and I have already shared a few. This is one of my favourites. Whole pieces of shank (mine were a bit small and the slices weren't very big), after being blanched for a few minutes in boiling water, are braised for 1h30-2 hr in a liquid that has soy sauce, dark soy sauce, water, doubanjian chilli paste, red bean paste, a few slices of ginger, spring onion, rock sugar and a bunch of spices (swipe to see): star anise, cassia cinnamon, black cardamom, nutmeg, cloves, black and white pepper, Sichuan pepper, coriander and fennel seeds, Asian bay leaves and dried mandarin peel. When the meat is tender, the liquid is strained, the solids discarded and the shank is submerged in it to chill in the fridge for min 4 hr. Before serving, remove from the liquid and cut into very thin slices. It is served with a dipping sauce made by mixing 2 TBSP each of the braising liquid, soy sauce, Chinkiang vinegar and chilli oil, a grated garlic clove and 1 tsp of sugar. The left-over braising liquid can be reused for other braising dishes or as a soup base. Thanks to @julia_with_a_good_apetite for sharing a recipe with me from where I have taken some tips and tricks to make my old recipe even better! #T3China2025 #trinityoftaste Thanks to the Trinity of Taste: Annie @flavorpixels Mai @just_one_more_bite12 Aia @kitchenwanderings #ceylonfoodiescollab #cfcchinesenewyear Thanks to hosts @hari_countertop @nerikitchen84 @just_one_more_bite12 Hosts @kartikawijaya3 @chandralikke20 Kindly visit #KitchenMagicLoveFood #KMLFChinesenewyear2025 #2k25spicesaroundtheworld and #food_ishkitchencollabs Hosted by @food_ishkitchen #liketheshares #foodieztm #teamhappyfoodies #globalfoodie #foreverfoodies #foodandbeverageonly #instasitiophile Fiambre chino de morcillo con su salsa La primera vez que probé este entrante frio chino fue en Pekin en 1992, en casa de una amiga que había…cont en comnt

Galette de puerro, tomillo y Gruyère Una tarta salada facilísima y deliciosa, usando hojaldre comprado y sin necesidad de molde. A primera vista puede parecer una quiche, pero solo lleva un huevo y 5 cucharadas de nata. 400 gr de puerros en rodajas se pochan con aceite, mantequilla y un poco de azúcar, añadiendo chalota, vinagre balsámico, sal y guindilla de Aleppo en copos y una vez casi caramelizados, se dejan enfriar. La crema se calienta, se añaden hojas de tomillo y se deja infusionar. Una vez templada, se añade el huevo, s&p, 100 gr de queso Gruyère rallado y 20 de mozzarella. Se estira el hojaldre hasta hacer un círculo de 28-30 cm, se colocan los puerros, dejando un borde de 2 cm, se vierte la mezcla de crema y queso y se doblan los bordes. Se espolvorea un poco mas de mozzarella y hojitas de tomillo, se pinta con huevo batido el hojaldre y se hornea 20-25 min a 180C. Receta de Tel Aviv Table de @limorchen_ para #gordeandoconqueso de @gordeandoporelmundo con @loquemegustaaaaa Quick and easy galette for #forgottenrecipescookbookclub with @piastromexicankitchen #liketheshares #foodieztm #teamhappyfoodies #globalfoodie #foreverfoodies #foodandbeverageonly #instasitiophile Leek, Thyme & Gruyère Galette A very easy and delicious savoury tart, using store-bought puff pastry and without the need for a cake tin is my third January entry for #onebookthreerecipes with @whennonnocooks and @yuuucoh from Tel Aviv Table by @limorchen_ At first glance it may look like a quiche, but it only has one egg and 5 tablespoons of cream. 400g of sliced leeks are sautéed in oil, butter and a little sugar, adding shallot, balsamic vinegar, salt and Aleppo chilli flakes and once almost caramelised, they are left to cool. The cream is heated, thyme leaves are added and left to infuse. Once it is lukewarm, the egg, salt and pepper, 100g of grated Gruyère cheese and 20g of mozzarella are added. The puff pastry is rolled out into 28-30 cm circle and the leeks are spread on top, leaving a 2 cm edge. The cream and cheese mixture is poured over and the edges are folded inwards to create a border.  After sprinkling some more grated mozzarella and thyme leaves…cont in comnts

Roasted carrots with carrot top oil and yogurt Orange (or saffron, to be more precise), white and green are the colours of the Indian flag. India celebrates today its Republic Day, to commemorate the adoption of the constitution on 26 January 1950. To join the festivities, I made these roasted carrots, inspired by two @ottolenghi recipes, the Grilled carrots with yogurt, carrot top oil and dukkah and the Roasted carrots with curry leaf dukkah from Comfort. I tossed the peeled carrots with olive oil, s&p and roasted at 200C for 20 min, rotating halfway through. Added a sprinkle of Spanish pimentón and a drizzle of honey and roasted for another 7 min. In the meantime, I made a herby oil, blitzing the carrot tops, cilantro, green chilli and salt with olive oil. I passed it though a sieve and discarded the solids. To replace the dukkah, I lightly roasted some pistachios, coriander and fennel seeds and crushed it to a coarse powder. To served, I spread Greek yogurt on a plate, placed the carrots on top, drizzled the green oil and sprinkled the spiced pistachios and flaky salt. Jai Hind! #ottotarian inspired carrots for @mrslenguicooksottolenghi #2k25collaboftricolors Thanking Sonal sonal.nandini my host #tricolourfoodcollab Hosts @dollopsbydipa @snehas_food_diaries @happyfoodie_kitchendiaries #liketheshares #foodieztm #teamhappyfoodies #globalfoodie #foreverfoodies #foodandbeverageonly Zanahorias asadas con aceite de sus hojas, pistachos especiados y yogur Naranja (más bien azafrán), blanco y verde son los colores de la bandera de la India que hoy celebra su Dia de la República, en el que se conmemora la aprobación de la constitución nacional, que entró en rigor el 26 de enero de 1950. Para celebrarlo he preparado estas zanahorias, inspiradas en dos recetas de @ottolenghi , Zanahorias al grill con aceite de sus hojas, yogurt y dukkah y las Zanahorias asadas con dukkah de hojas de curry de su libro Comfort. Las zanahorias peladas, embadurnadas con aceite, s&p se asan a 200C durante 20 min, dando vueltas cada 10 min. Se añade pimentón, y un chorrito de miel y se asan otros 7 min. Se prepara un aceite triturando las hojas verdes de la zanahoria, …cont en comnt

Beans and seafood chowder For our trip to the USA with #aroundtheworldin80dishes with @thecultiveater & @jess.in.the.kitchen I have made an unusual version of the delicious New England soup, adding cooked white beans and prawns. The beans are blitzed to a smooth pure with warm water, keeping a few whole, and set aside. I used shell-on frozen prawns which opened beautifully when cooked for a couple of min with a little water. I reserved the resulting liquid and removed the clams from the shell, keeping a few intact for serving time. For the soup, I softened with butter chopped onion and celery. Deglazed with white wine and added the bean purée, cream, clams liquid, bay leaf, pinch of chilli powder, s&p, diced potatoes and water to cover and let it simmer till the potatoes were done. Added the reserved clams and peeled prawns and removed from the stove, letting the prawns cook in the residual heat. I served it with the reserved beans and shell-in clams, a drizzle of lemon juice and crusty bread on the side #FICSouperStewCollab Admins: @keyten77 @bellamistique @_la_cucina_di_nini_ #foodiesinternationalchat #foodiesinternationalcollab #worldpod Hosts @favglobalfoodies @miss_in_kitchen FP #favglobalfoodies #favglobalfoodieswinters #liketheshares #foodieztm #teamhappyfoodies #globalfoodie #foreverfoodies #foodandbeverageonly Chowder de alubias y marisco He preparado una versión un poco especial de la famosa sopa de almejas, patata y crema de Nueva Inglaterra, añadiendo alubia blanca cocida de @legumbresluengo y langostinos, además de almejas, para #legumbrelove de @legumbreslove @la_cocina_de_virtu con @luiseta_11_food . Las alubias se trituran con agua caliente, reservando algunas para servir. Las almejas (use congeladas) se abren al vapor con un poco de agua. Se reserva el liquido resultante y se sacan de las conchas, dejando algunas en ellas para servir. Para la sopa se pochan en mantequilla cebolla y apio picados, se añade un poco de vino blanco y se reduce. Se incorpora el pure de alubias, nata, el jugo de las almejas, laurel, una pizca de guindilla en polvo, s&p, patatas en cuadrados y agua hasta cubrir y se deja cocer suavemente… cont en comnt

Khoresh, Beef Stew with Dried Fruit & Dried Lime Khoresh is a generic term in Persian cuisine for a wide range of meat, poultry or vegetable stews, usually served with rice (but I felt like pasta and used fettuccini instead). This khoresh from My Tel Aviv Table by @limorchen_ has an extraordinary and perfectly balanced sweet and sour flavour provided by the combination of dried fruits (apricots and prunes) and the fabulous dried limes or black limes aka called loomi /limoo amani/noomi basra (swipe to see). The original recipe also calls for black-eye beans but I didn't add them. It's a simple stew (and quick to make in the pressure cooker) with seared meat, finely chopped onion sautéed till golden, a little tomato paste and red jam (plums, strawberry, red berries) dissolved in water, the dried limes, dried fruits, lemon juice and a little sugar and salt A super easy stew for #forgottenrecipescookbookclub with @piastromexicankitchen #FICSouperStewCollab Admins: @keyten77 @bellamistique @_la_cucina_di_nini_ #foodiesinternationalchat #foodiesinternationalcollab #worldpod #celebratingfoodzNYND Thanks to the hosts: Jeri @omgheebyjerilee Lydia @bless_2_bliss Pranita @cook_like_amateur Michaela @chicagolovespanini Shelly @shellys.cooking #celebratingfoodz #aussiefoodiequeens #liketheshares #foodieztm #teamhappyfoodies #globalfoodie #foreverfoodies #foodandbeverageonly Khoresh, Estofado de carne con frutas secas y lima seca Khoresh es un término genérico de la cocina persa para referirse a una amplia gama de estofados de carne, aves o verduras, normalmente servidos con arroz (aunque yo los he acompañado de fettuccine). Este de My Tel Aviv Table de @limorchen_ tiene un extraordinario y perfectamente equilibrado sabor agridulce proporcionado por la combinación de frutas secas (orejones y ciruelas pasas) y las fabulosas limas secas o limas negras también llamadas loomi /limoo amani/noomi basra (desliza para ver). La receta original lleva también alubias carillas pero no se las puse. Es un guiso sencillo (y rápido hecho en la olla express) con la carne marcada, cebolla picada bien dorada, un poco de pasta de tomate y mermelada roja (de ciruelas, fresa…cont en coment

Tortitas de ricotta y cebolleta fina Las tortitas de ricotta más ricas que he probado. Ligeras, esponjosas y sabrosas. Con una receta sencillísima y rápida, están en la mesa en 15 mins. Es tanto una tortita como una tortilla esponjosa. La receta es de @nigelslater en el @guardian 31 diciembre 24. Se pochan un par de minutos las cebolletas finas/chinas/verdes picadas con un poquito de mantequilla y aceite de Oliva. Se añade albahaca picada y se reserva. Se baten las claras hasta que hagan picos suaves. Por otro lado, se baten las yemas, pizca de sal y se añade ricotta. Se mezcla bien y se añade la cebolleta y hierbas y un par de cucharadas de harina. Se incorporan las claras con movimientos suaves y se hacen las tortitas de tamaño pequeño, con un poco de mantequilla y aceite de Oliva. Lo acompañé de naranja y menta aliñadas con sal en escamas y aceite de Oliva arbequina Para #flexitariantoday #flexitariantoday40 de @cuinaambemily @flexitariantoday con @berta_en_la_cocina y @unacullaradames Ricotta and spring onion pancakes The most delicious ricotta pancakes I have ever tried. Light, fluffy and delightful. With a very simple and quick recipe, they are on the table in 15 minutes. It is both a pancake and a fluffy Omelette. The recipe is from @nigelslater in the @guardian 31 December 24. Soften the spring Onions for a couple of minutes with a little butter and Olive Oil. Add chopped basil (in place of tarragon) and set aside. Beat the egg whites until they form soft peaks. Meanwhile, beat the yolks, pinch of salt and add ricotta. Mix well and add the spring Onions and herbs and a couple of tablespoons of flour. Fold in the egg whites and pour with a ladle on a heated pan with a little butter and Olive Oil. I served it with Orange wedges and mint dresses with flaky salt and arbequina Olive Oil Healthy breakfast hosted by @raspaan @flavorpixels @foodaholicsbyvinita #MMCHealthybreakfasts #munchmatescollabs #liketheshares #foodieztm #teamhappyfoodies #globalfoodie #foreverfoodies #foodandbeverageonly #nigelslater #nigelsalterrecipe #savourypancakes #ricottapancakes #tortitasdericotta #tortitassaladas #springonionpancakes #tortitassaludables #ricottafritters

Winter cake with leftover Christmas sweets I had 6 pcs (200gr) left out of the many kilos of polvorones, the Spanish traditional Christmas sweets (flour, ground almond, sugar, lard, cinnamon) I made last Christmas, so I thought of making a cake with them. They have a very floury/crumbly texture (swipe to see) and they replaced the flour and part of the sugar and fat in the cake. As base recipe I used the yogurt cake, probably the most widely cook in Spain, which uses the yogurt cup (125gr) as measurement for the other ingredients. I had to reduce it to adapt to my 200 gr of polvorones. I whisked 2 large eggs with 45 gr sugar and ½ orange zest grated till creamy and light in colour. Added 86 gr of yogurt, mixed weel. Added 45 gr of vegetable oil and mixed. Added the crumbled polvorones, mixed with a pinch of salt and 2 TBSP baking powder, mixed till well incorporated and poured into a 18x8,5 cm cm greased and lined rectangular tin. Baked at 180C 30 min. I used left over decorations from my Three King´s cake: wet sugar (water and orange blossom water) and candied orange For #freestylecookingwithrina with @r_schoofje #N3winterwonderland2025 #NomNomNomads Thanks to the NomNomNomads Alicia @thesaucysquirrel Aia @kitchenwanderings #liketheshares #foodieztm #teamhappyfoodies #globalfoodie #foreverfoodies #foodandbeverageonly Bizcocho de polvorones De los muchos kilos de polvorones (harina, almendra molida, azúcar, manteca de cerdo, canela) que he hecho estas Navidades me han sobrado 6 unidades (200 gr) con los que he preparado un bizcocho de aprovechamiento para #comidaestrellada con @portimismo @comidaestrellada hoy con @tomando_te_me_duermo . Los polvorones sustituyen a la harina, a parte del azúcar y la grasa. La base de la receta es la del clásico bizcocho de yogur con las medidas del vasito, pero he tenido que adaptarlo y reducir para adecuarlo a la cantidad de polvorones. Ha dado para un molde alargado de 18x8,5 cm. Batir 2 huevos con 45 gr de azúcar y ralladura de media naranja hasta que empiece a blanquear. Añadir 86 gr yogur. Mezclar bien. Añadir 45 gr aceite y mezclar bien e incorporar los 200 gr de polvorones desmenuzados, mezclados…cont en comnt

Shakshuka No me resisto a probar una nueva receta de shakshuka, los famosos huevos escalfados (generalmente servidos en el desayuno) tan populares en el Norte de África y Oriente Medio con su salsa de cebolla, tomate y pimiento y su punto picante. Esta es del libro My Tel Aviv Table de @limorchen_ es extremadamente fácil, rica y no muy picante. Para la salsa, se sofríen muy bien cebolla, pimiento rojo y tomate picado, añadiendo ajo picado, tomate troceado en conserva, paprika, pul biber/copos de guindilla de Aleppo, sal y azúcar. Cuando esta bien cocinada y espesa, hacen unos huecos en la salsa y se cascan en ellos los huevos que se cocinan, tapados, 4-7 min. Se pone por encima feta desmenuzado y alguna hierba fresca (puse eneldo) y un poco de zumaque. Y al lado, pan de pita caliente para mojar. Para #gordeandoconqueso de @gordeandoporelmundo con @itamari71 Shakshuka I can't resist trying a new recipe for shakshuka, the famous poached eggs (usually served for breakfast) so popular in North Africa and the Middle East with their spicy onion, tomato and pepper sauce. This one is from My Tel Aviv Table by @limorchen_ and is extremely easy, delicious and not too spicy. For the sauce, sliced onion, red pepper and chopped fresh tomato should be fried well, adding chopped garlic, chopped canned tomatoes, paprika, pul biber/Aleppo chilli flakes, salt and sugar. When it is well cooked and thick, make some holes in the sauce and crack the eggs into them. Simmer, covered, for 4-7 minutes. Top with crumbled feta and some fresh herbs (I used dill) and a sprinkle of sumac. And on the side, warm pita bread to dip and scoop Second January entry for #onebookthreerecipes with @whennonnocooks and @yuuucoh Quick and easy for #forgottenrecipescookbookclub with @piastromexicankitchen   #liketheshares #foodieztm #teamhappyfoodies #globalfoodie #foreverfoodies #foodandbeverageonly #limorchen #mytelavivtable #shakshuka #shakshukaeggs #shakshukarecipe #sumac #pandepita #pita #eggrecipes #brunchinspo #huevosalplato #feta #easybrunch #easylunch #brunchrecipes #lunchrecipes #lunchinspo #huevohuevohuevo