Sfiha - Arabic mini pizzas ( kosher, gluten-free)

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Sfiha, Arabic mini pizza is a perfect choice for meze table... or picnic. You can even make these on BBQ! 

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Hebron, located on West Bank, is sweating in the sweltering August heat. It's far too hot to be outside: temperatures are well and truly above 40ºc . The air stands still and the dry, hot wind, occasionally making an appearance to lazily blow sand around offers absoutely no relief.

The kitchen in the home of the Palestinian family that's adopted me offers a welcome shade. The mother of the family is clapping her hands excitedly: her own daughters can't stand cooking so she's grateful to finally have landed a daughter who shares her passion. 

There's someone she loves more than me, though: Nigella Lawson. Proudly she displays a technique for chopping up spring onions she picked up from Nigella Lawson herself; using a pair of scissors from Nigella Lawson-collection. 

Huddled around the kitchen table we drink tea and exchange recipes and stories behind them. Laughter echoes in the room and the cigarette smoke slowly slithers its way towards the ceiling. 

Mama Tarawa has invited me over, her only wish being that I teach her to "cook like Nigella". She on the other hand can't contain her confusion upon learning that her new prodigée, born and bred halfway across the world at the Arctic Circle, has never made sfihas. 

"You don't know how to make sfihas"? she repeats, incredulously. "What do you eat back there, then?"

Yeah, well. If I had anything to do with it, that'd be sfiha. 

Sfiha, Arabic mini pizza, is part of pizza family's Levantine branch. As fas as the consistency and flavour go, it's closely related to its Turkish cousins; lahmacun and pide.

Over in the Palestinian territories I've encountered two versions of sfiha: in the other one the the base is topped with a yogurt-based meat mixture but this, I think, is infinitely the superior one. 

Traditionally the meat used for these is lamb, but in case you're having difficulties getting your hands on some, you can just use beef.

In addition to Middle East these treats have found a passionalte following inn Brazil of all the places, too. 

And now, habibi, it's your kitchen's turn!

Makes 15

Sfiha - Arabic mini pizzas:

The base:

7 ½ dl all-purpose-flour (gluten-free if needed)

1 tbsp of dry yeast

1 tsp sugar

1 tsp salt

5 ½ tbsp oil

2‒2 ½ dl warm water

Topping:

3 garlic cloves, finely chopped

2 onions, finely chopped

500 g ground lamb (or beef)

1 red chilli, finely chopped

2 tbsp pomegranate molasses

2 tomatos, finely chopped

2 tbsp quatre epices- spice blend or bokharat-mix

1 tsp salt

2 handfuls of finely chopped parsley

1 dl pine nuts, lightly toasted

a couple of tbsp oil for frying

To serve:

lemon wedges

For the base combine the dry ingredients. Then add 4 tbsp of oil and and finally water, continuously mixing until you're left with a smooth, elastic dough that won't stick. Slather rest of the oil on top of the dough, place in a clean bowl, cover and leave in a warm, draft-free place to rise.

In the meanwhile prep the topping. Heat oil in a pan. Sauté garlic and onion over medium heat until onion is soft and translucent. Then add meat, bring the heat up and continue cooking until the meat is properly browned. Add the spices and continue cooking for a couple of more minutes. 

Add the pomegranate molasses and tomatos into the mix. Lower the heat and continue cooking for another 10-15 minutes. 

Fold in parsley and pine nuts. Remove from the heat and leave to cool. 

Pre-heat the oven to 225ºc. Leave the tray in the oven and, once the dough has doubled in size, prepare the bases.

Divide the dough in 15 portions and roll into circles of about 15 cm in diameter. Transfer on parchmens (4-5 on each) and leave to rise, covered with a tea towel, for half an hour. 

Top the bases with the topping, leaving about 1 cm edge uncovered. Press the topping onto the base either using your hands or the back of a spoon. 

Transfer the parchments onto the hot tray and bake, until the sfihas are golden brown - depending on the oven 8-10 minutes. 

Drizzle with lemon juice and serve.

Equally delicious served hot or at room temperature, which makes these perfect make-ahead delicacies for picnics or get-togethers with friends!

Any of you familiar with sfihas, Arabic mini pizzas? Or have you already fallen in love with lahmacun or pide?

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Shish Barak - Palestinian lamb dumplings in coriander, garlic and yogurt sauce

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Shish Barak, lamb dumplings in coriander, garlic and yogurt sauce is one of my fondest Palestinian food memories. Here's my recipe!

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I looooove the holy matrimony between mean and dough in all its forms. Italian tortellinis, Russian pelmenis, Georgian khinkalis, Polish pirogis, Uzbek mantis, Chinese dim sums... ahhhh.

Their Palestinian cousin is called Shish Barak and these lambfilled dumplings are cooked in yogurt. Sounds odd, perhaps, but it works.

Just ask anyone who turned up for my book launch!

Sure, they're a bit laboursome and for an already stressed out author catering her own book launch; scared shitless of the book reviews these are not necessarily the smartest choice to be rolling out the night before...

... though, judging by the rave reviews they received from all the guests, perhaps they were worth all the hassle after all?

In all honesty filling the dumplings is the only actually laboursome part of the process. That's why I usually make a bigger batch and then freeze them in smaller portions.

And I suppose it's all about your own approach: put on some habibi pop, sit down with a friend and start pinching away. Plenty of time to catch up on the gossip (how very authentically Middle Eastern!)

While they might require a bit of work, there's an definite upside to these: they do feed a crowd.

In countries, where dumplings like these are an essential part of the culinary traditions, the families have typically been large and people poor - meaning they've had to feed many mouths for as little as possible.

Meat on the other hand has traditionally been the costliest of ingredients, but when you cleverly combine it with dough, a little goes a long way. Just look at this recipe: quarter of a kilo is enough to feed up to six hungry diners!

Once they're filled, the dumplings can be frozed. Just spread them on a parchment-covered baking tray, place the tray in the freezer for a couple of hours (this prevents the dumplings from sticking to each other) and then freeze in suitable sized portions.

Serves 4-6

Shish Barak - Palestinian lamb dumplings in coriander, garlic and yogurt sauce

the pastry shell:

5 dl all purpose flour

1 tsp salt

0,5 dl oil

2-2 ¼ dl water

Combine flour and salt. Then add oil and mix until you have a crumbly mixture. Then add water and work into a smooth, elastic dough. Cover the dough with a couple of tbsp of oil and leave to rest, covered, while you prepare the filling.

lamb filling for Shish Barak:

1 onion, finely chopped

1,5 tsp bokharat (or 4 epice spice blend)

250 g ground lamb (or beef )

1,5 tsp dried mint 

3/4 tsp salt

a couple of tbsp oil for frying

Heat the oil in a pan. Then sauté onion until translucent. Add the spice blend and, after a couple of minutes the meat, mint and salt. 

Continue cooking until the meat has browned properly. Leave to cook to room temperature.

Divide the dough to 4 portions and keep rest of the dough covered as you're working on one. Roll it thinly (there should be no need for flour) and using a round cutter (or a wine glass) of about 6 cm diameter, cut into discs. 

Fill each disc with about a tsp of the filling and fold into a crescent. Pinch the edges shut, fold the ends behind the dumpling and pinch. 

Place on a parchment-lined tray and keep covered with a tea towel until ready to cook. 

Depending on the size and thickness of the dumplings the recipe yields about 52 dumplings. 

Coriander, garlic and yogurt sauce

1 kg Turkish yogurt

2 dl water

the juice of ½ a lemon

1 tsp salt

1 tsp black pepper 

3 large cloves of garlic, finely minced

3 tbsp fresh coriander, finely chopped

3 tbsp oil

to serve:

za'atar spice blend (can be found at Middle Eastern shops)
toasted pine nuts
rest of the coriander, chopped

Pour the yogurt and water into a large pot and bring to boil over medium heat, stirring every now and then. 

Heat oil in a small pan and sauté garlic and coriander in it.

Add lemon juice into the yogurt, followed by coriander and garlic mixture (along with the oil). Season. 

Add the dumplings into the sauce and simmer for 20 minutes until done. 

Sprinkle some za'ater, pine nuts and rest of the coriander on top of the stew.

Serve as is or accompanied with rice. 

Any of you had Shish Barak yet? Or does Ehud Barak remain your firm favourite...?

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Tarte Flambée (Flammkuche) - Alsatian pizza with smoky bacon and cheese

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Tarte Flambée (Flammkuche) is Alsatian take on pizzza. Wonderfully easy and bacony treat!

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After another delightful day with my gorgeous Gothenburger I grabbed his hand, looked deep into his eyes and (in an apparent attempt at Femme Fatale) whispered in my most soulfully deep voice the following question: "you know what I love?"

He looked back at me, flashing that smile of his that makes me all weak at the knees and answered, in an every bit as seductive voice: "pizza."

Romantic moment. So totally over. 

Though I suppose it won't come as a surprise to anyone who's ever read this blog: I really, truly, madly love pizza (hey - I've even featured a breakfast pizza on the blog!)

But seeing how I still have some issues with cheese (rather essential part of the pizza, non?), I'm particularly fond of different local pizza varieties around the world that don't feature it, such as Turkish lahmacun and pide and Arabic sfiha which is one of my favourite recipes in my new book.

There are some serious treats to be found in Europe, too: Alsace is not just one my favourite wine regions in the world - it's also home to Tarte Flambée which either might or might not have cheese in it. No wonder I'm so into it - the most popular version is laced with bacon. 

And bacon, as we all know, equals love. Oh, it does - ask anyone. 

The lack of cheese won't mean dry, though (as my Italian potato and rosemary pizza shows) - this is something that a generous dollop of crème fraîche takes care of.

Tarte Flambée is something that one doesn't often come across in Finland, but the one they make at Wistub Alsace in Tampere is so good it just might warrant a day trip all on its own. 

And in case you need more inspiration for Tampere, Finland's answer to Gothenburg, just check the blog over here and here.

Depending on the region Tarte Flambée is also known as Flammkuche. Initially it was a rustic fare that the German-speaking farmers would make at home and it only started appearing on restaurant menus during 1960's pizza boom. 

This version is called Gratinée. Other popular versions include Forestière (with mushrooms) and Münster (topped with its namesake cheese), but there's also a sweet dessert version featuring cinnamon, thinly sliced apples and usually a sprinkling of Calvados.

makes 2 large ones or 4 smaller ones 

Tarte Flambée Gratinée - Alsatian pizza with smoky bacon and cheese 

the base:

2,5 tsp dry yeast
1,5 tsp sugar
1,5 dl warm water
1,5 tbsp oil
4 dl flour (00- grade if possible)
1/2 tsp salt

toppings:

150 g tub of crème fraîche
a couple of handfuls of grated cheese (Gruyère is a classic choice)
140 g (smoky) bacon
1 small onion, thinly sliced

To serve: finely chopped chives (optional), freshly ground black pepper

Combine dry yeast, water and sugar and leave aside, covered for 5 minutes while the yeast activates. 

Then add oil, flour (and along with the last dl of flour) salt. Knead into a smooth dough. Cover with cling film and leave to double in size in a warm place for an hour. 

Pre-heat the oven to 250ºc  at this point (in a fan assisted oven 230 should do). If you have a pizza stone, leave in in the oven. If not, then do the same with the tray.

Cut the bacon into strips of desired size and cook in a pan over medium heat until they start to get crunchy. Remove from the pan (using a slotted spoon) and transer aside. 

Divide the dough into 2 or 4 balls. Roll each out into a thin disc. You shouldn't need any more flour at this point, so it's easiest to do this on a parchment, which in turn makes it easy to flip it over onto hot tray. 

Pre-bake the base for about 4 minutes, Smear the base with crème fraîche and sprinkle the grated cheese on top of it. Top with bacon and thinly sliced onion rings and continue cooking until cheese has melted.

Garnish with chives (if using) and black pepper. Serve. 

For more pizza recipes on the blog, just click on the following:

-  breakfast pizza with smoked salmon, spinach, eggs and fool-proof Hollandaise
-  Italian potato and rosemary pizza
- Lebanese lamb pizza
- pide - Turkish pizza

- pizza with Prosciutto, pear and Brie

- pizza with duck confit

- pumpkin and chorizo pizza

Has Tarte Flambée/ Flammkuche stolen your hearts already?

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Rabo de Toro - Andalusian oxtail in sherry (gluten-free, kosher)

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The warm earthy flavours of this oxtail recipe echoes the legacy of Andalusia's Arab conquerors with each spoonful.

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Oxtail, rabo de toro, is a Andalusian delicacy typical especially for Sevilla, though there this lump of meat is known as cola de toro. 

While I'm a passionate advocate of making most of each oart of the animal, I'd have to admit oxtail does not exactly charm with its glamorous appearance.

Much like pork cheeks though, these babies will handsomely reward those who dare to get over the initial apprehension. Oh, do they ever. 

Just forget them in the oven for a few hours (or overnight as is the case with these favourite recipe of mine) and dear me, what you'll get in return! Trust me - enough to reduce a grown man to tears.

My own niece and nephew are the fussiest eaters out there but my gorgeous god daughter Tiger never fails to restore my faith in humanity. 

The sight of this 3-year-old heroine grab oxtail with both of her hands and devouring every last piece of them... ahhhh. That's a thing of beauty!

Serves 4

Rabo de Toro – Andalusian oxtail in sherry:

1,2 kg oxtail, cut in 5 cm pieces

oil for frying

2 onions, finely chopped

4 large garlic cloves, finely chopped

2 tsp pimentón

1 tsp ground cumin 

1 tsp cinnamon

2 tbsp tomato concentrate

3 dl sweet or medium sweet sherry (such as Valdespino Oloroso Blend)

1 l stock (game or meat)

1 dl almond flour

(salt), pepper

to serve: handful of tasted almond flakes, handful of chopped flat leaf parsley

Pre-heat the oven to 150° (in a fan oven 130 will do).

Pat the meat dry. Season with salt and pepper. Heat a couple of tbs of oil in a Dutch oven. Brown the meat in batches and transfer aside.

Sauté onion and garlic in the pot over meium heat until they're soft and the onion is translucent. 

Then add the spices and continue cooking for a couple of more minutes. Add tomato concentrate and sherry. Stir well, scraping in all the bits in the bottom of the pot, too. 

Return the oxtail into the pot and pour over the stock. Bring to boil. Cover and transfer to the oven for 4 hours.

Using a slotted spoon transfer the oxtails carefully out of the pot. Cover with foil to keep them warm. Drain the stock through a sieve. (Don't forget to scrape in the pulp on the bottom of the sieve and don't discard the onions either as they're packed with flavour). 

Skim the fat off the stock. 

Kitchen supply stores sell particular separator jugs for this, but another easy way of doing this is freezing it quickly (in the winter you can chill the liquid by placing the container into the snow - provided you live in equally unfortunately Arctic climate as I do...).

Add a couple of tbsp of oil into the pot along with the onions and almond flour. Cook for a couple of minutes over medium heat and then pour in the stock.

Reduce over high heat until the stock has reached the desired thickness. Return oxtails into the pot and heat until they're piping hot all the way through. Check the taste and season as needed.

Scatter toasted almond flakes and parsley on top and serve, for instance with boiled rice. 

This recipe is from my new book and based on the feedback I've been getting, it has swiftly become favourite among the readers, too. "Food of love for those you love" is how a blogger colleague of mine described it and I don't think I could think of a better review.

How about you guys? Oxtail - yay or nay?

PS. In case you're part of the yay camp (and I sure hope you are!), don't forget to check out my other oxtail recipes:

- oxtail in chocolate stout

- oxtail ragù cooked overnight

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How to cook with sherry

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Sherry is quite a multitalent in the kitchen, too - here are my tips on how to use it in cooking!

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Recently I've been taking you on a tour of Andalusian sherry bodegas and with any luck that has planted even just a tiniest seed of interest in this noble and oh, so misunderstood wine. 

Now it's time to have a look at all the things sherry can do in the kitchen!

Biologically aged Fino and Manzanilla are like any other wine - once opened, they don't tend to keep for very long.

You can, however, happily use them to substitute dry white wine in recipes - for instance in risottos or in the recipe for these chorizo meatballs. 

Amontillado and Oloroso on the other hand are aged through oxidation, which means once opened and in contact with air they still keep surprisingly well.

Oloroso is one of firm favourites of mine and has been featured on several of the blog's recipes. 

It is one of the ingredients that add decadence to this wonderfully springy Crème Ninon - the poshest pea soup there is. 

Oloroso can also be found in this recipe for baby octopus, cooked in tomato sauce which gets an extra oomph from fennel and pimentón...

... and in this recipe for mussels, echoing Spain with each spoonful.

PS. For this purpose you could use also Medium Dry Oloroso Blend!

Sherry is equally gracious partner for seafood as it is for meat.

Sweeter Oloroso Blend lends something extra to this glorious (yet surprisingly easy!) rustic country style pork terrine.

I'm telling you - this is guaranteed to impress your guests, so snap the recipe up for Easter (or any of the up and coming festivities)!

The nutty notes of Amontillado (or Oloroso) lend an Andalusian air to these lamb shanks. 

Oh, yes - another recipe to stash away for Easter...!

Medium sweet Oloroso is one of the tweaks that make these oxtails echo all my favourite Andalusian flavours.

Iberico pork is one of the most magnificent animals in the world and their cheeks are one of my favourite Andalusian delicacy. 

I've already shared with two recipes for making most of these cheeky treats: first with sherry and apple marinade...

...and then braised in sweet Pedro Ximénez sherry.

It might come as a bit of a surprise that the sweet sherries such as PX are Andalusians' go-to variety when it comes to braising meat - we've come to think of them as a dessert tipple.

Sure enough -this dark, syrupy nectar with notes of dried fruits is a glorious dessert all in itself. 

But drizzle some on top of good vanilla ice cream and tp it all off with some candied nuts... Dios Mio - now there's a treat!

Does sherry often make an appearance in your kitchen? Or do you prefer it in your glass?

PS. For more ideas on how to pair sherry with food, check out my earlier blog post!

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SHARING IS CARING!