🇸🇦🇺🇸 طبخ مدونة فيديو Vlog Pita Bread |Chicken Sharwarmah | Chicken & Chickpea Shorba مسلم سعودي
Pita Bread
6 cups flour, more for dusting
3 teaspoons salt
3 teaspoons instant yeast
*3 teaspoons sugar substitute (optional)
3 cup lukewarm water give or take
3 tablespoons olive oil
In the bowl of stand mixer, whisk together flour, salt, sugar substitute and yeast. Stir with a whisk to incorporate. Next add in the water and olive oil.
Turn on mixer to level one and mix until a rough-shaggy dough forms (the dough will appear dry and unevenly mixed. Use your hands to knead the dough briefly in the bowl just until the flour is incorporated and you have a nice sticky dough ball.) Add a little olive oil over top and in the bowl of stand mixer). Cover bowl with saran wrap and place in a warm spot to rise x1 1/2 hours. (Turn oven on for a few, then turn it off and place bowl inside and you can shorten the time).
Preheat your oven with baking stones or baking steels (one on top rack and one on rack you use) to 550ºF. Put a piece of parchment paper under your dough.
Turn out dough onto a lightly floured surface (in my case, I have two Italian dough making boards that I have had for ions). Knead dough lightly so it forms a nice ball. Using a bench scraper, divide your dough into relatively equal portions. Cover each piece with saran wrap and allow to rest for 10-15 minutes.
Next form your 6 inch discs using a rolling pin as gently as you can so you do not expel the air inside. Then you will get dough pockets. Allow them to rest for around 10-15 minutes.
Add pita to your sheet pan, baking stone or steel and allow to bake for about two minutes or so, until it puffs up and is golden slightly. Then, step and repeat until you baked off what you want. You can store tour pita in an airtight bag or container for approximately 2-3 days.
For us, we like to make a large amount of dough and then freeze it.
Chicken Sharwarmah
4 pounds boneless skinless chicken breasts or thighs or lamb, beef
3 large onions diced
1/4 cup olive oil
1 head garlic, grated
1/4 cup of fresh lemon juice
1/4 cup apple cider vinegar
1/2 container leban or greek yoghurt (or arabic cheese in my case, as that is what I had on hand)
2 teaspoons salt
1 teaspoon crushed red pepper flakes
1 teaspoon sumac
1 teaspoon ground coriander
2 teaspoons ground cumin
2 teaspoons paprika
1/2 teaspoon turmeric
1/2 teaspoon cinnamon
1/2 teaspoon black pepper
1/2 teaspoon ground cardamom
or use a packet of Shawarma spices
Wash chicken or meat and slice it into thin strips. Place in a large bowl and add all of the spices, olive oil, garlic, lemon juice, vinegar and onions in a bowl. Mix it up and let it marinate overnight in the fridge. Place on two large baking sheets and bake for around an hour or so.
Add toum (garlic sauce) or make a tahinah sauce:
1/2 cup tahinah
3 cloves grated garlic
pinch salt
1 lemon, juiced
In a pita pocket add sauces: tahinah, Sriracha, picked turnips, arabic pickles, lettuce, tomatoes, sharwarmah.
You can serve this on top of salad or rice as well.
After it cools, we freeze the rest and are able to pull some out when we want to eat this. We need a quick way to eat and this is how we are able to have healthy meals on hand.
Chickpea & Chicken Soup
2 pounds chicken thighs with bones and skin (remove after cooking)
10 cans chickpeas drained and rinsed
1/2 cup olive oil
3 onions
2 large cans San Marzano tomatoes
2 cans diced hot peppers or 3 green chillies finely sliced
1 can diced tomatoes with hot peppers
4 tablespoons garlic/ginger paste
1 teaspoon salt
2 tablespoons red pepper flakes (pepperincino)
2 teaspoon black pepper
3 dried lemon
1/2 cup cilantro kuzbarah
curry spice packet
1/2 large container greek yoghurt
or
1 teaspoon cumin seeds
1 teaspoon coriander powder
1 teaspoon turmeric powder
2 teaspoons red chilli powder
1 teaspoon garam masala powder
Turn on heat to medium high, wait a few minutes, and then add olive oil to a large pot. When it's hot add in the onions and allow to brown. Then add the garlic/ginger paste and mix. Add in salt and some of the curry spice packet. Allow to sauté until the onions are golden. Remove onion mixture and set aside. Add a bit more olive oil and add your chicken thighs. Allow them to brown. Then add in diced tomatoes, hot peppers and San Marzano Whole tomatoes and deglaze the pan a bit as you go. Add in 6 or so bottles of water. Add your onion mixture back in and bring to a boil. Then debone the chicken. You can run this through a french mille at this point (which is my preference). Add your chickpeas and bring to a boil. I also had a few cans of cannelloni beans and various white beans on hand that I wanted to use to thicken the soup. This is optional. Add in greek yoghurt (also optional). Garnish with cilantro kuzbarah.
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Kelly سمية
2227 Old Bridge Road,
No. 225
Lakeridge, VA 22192
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