#green bell pepper

[najia-cooks]

[ID: Small flatbreads stuffed with ground 'beef' and green olives; a plate of mlouwi and a Moroccan teaset are in the background. End ID]

بطبوط معمر بالكفتة / Batbout m'mr blkefta (Moroccan stuffed flatbreads with 'beef')

Batbout—also known as toghrift (تغريفت) or mkhamer (مخامر), based on the region—are Moroccan flatbreads which usually have an interior pocket. Large batbout are often served with grilled meats or to sop up juices from tajines, while smaller ones are stuffed with various fillings. Batbout are sometimes made thicker so that a pocket does not form, and then dipped in a honey-butter syrup like baghrir; some Moroccans reserve the term "mkhamer" for this preparation.

Batbout are eaten year-round, but are especially enjoyed during Ramadan as a side dish on the ftour (فطور; fast-breaking) table, where they are stuffed with ground beef, tuna, chicken, or cold cuts. You could also serve stuffed batbout as a main with a green salad or Moroccan cooked salad.

Recipe under the cut!

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Makes about 15 small flatbreads.

Ingredients:

For the flatbread:

1 cup (120g) bread flour

1 cup (165g) semolina flour

1/2 Tbsp active dry yeast

1 1/2 tsp kosher salt

1/2 tsp sugar

About 3/4 cups water

For the filling:

3/4 cup TVP (textured vegetable protein)

1/2 cup + 2 Tbsp water or vegetable stock

1 tsp soy sauce

1 tsp vegetarian beef stock from concentrate, or substitute more soy sauce

1 onion (yellow or red), minced or grated

3 cloves garlic, chopped

1 Tbsp tomato paste

1/2 small green bell pepper, minced

1/2 small red bell pepper, minced

Small bunch of green herbs (ربيع / rbi'): cilantro and/or parsley

2 tsp sweet paprika

1 tsp ground turmeric

1 tsp ground black pepper

1/2 tsp ground ginger

1/2 tsp ground cumin

Red chili powder or hot sauce, to taste

Squeeze of lemon juice (optional)

Olive oil, to fry

You may use your preferred ground beef substitute in place of the TVP; in this case, omit the water and stock concentrate.

Instructions:

For the flatbread:

1. Mix dry ingredients in a large bowl. Make a well in the flour and add in just enough water to make a smooth, slightly sticky dough. You may need more or less than 3/4 cup.

2. Once the dough comes together, knead it by hand for 10 minutes, or in a stand mixer with a hook attachment on medium-low for 7 minutes, until it is very smooth, soft, elastic, and tacky. Add additional water or flour as necessary.

3. Form the flatbreads. Larger flatbreads may be formed by breaking off a small handful of dough, rolling it in flour, and patting it flat until it forms a round about 1/4" thick. Small flatbreads are often made by rolling out the dough about 1/4" thick on a floured surface, then cutting circles of the desired size out with a cookie cutter or glass.

4. Set flatbreads aside in a single layer on a floured surface, cover, and allow to rest for one to two hours, until noticeably puffy.

5. Heat a large dry skillet on medium and add as many flatbreads as will fit. When they puff up slightly, flip each one to the other side. Continue to cook, turning over as necessary, until flatbreads have dark golden brown spots on each side. You may find that the flatbreads puffing up gives you room to add more to the skillet; continue in this way until all flatbreads are cooked.

Batbout breads may be kept at room temperature for a couple days at this stage, or frozen for use later.

For the filling:

1. Mix all ground spices in a small bowl. Hydrate TVP for about 10 minutes in hot water, stock concentrate, soy sauce, and a spoonful of the spice mixture.

2. Heat 3 Tbsp olive oil in a large pan on medium-high. Add TVP and spread it out in a single layer. Allow it to brown without agitating for a few minutes before stirring it, scraping the bottom of the pan. Repeat this process a few times, adding more oil as necessary, until the TVP is deeply golden brown on all sides. Remove TVP from the pan.

3. Heat another 2 Tbsp of olive oil and fry onion for a couple minutes until softening. Add bell peppers and spices and fry for another couple minutes until spices are fragrant.

4. Add tomato paste and stir to combine. Add olives and herbs and mix. Return TVP to pan and mix to combine. Remove from heat. Add hot sauce and lemon juice, as desired.

To serve:

1. Cut a slit in the side of each flatbread with a small, sharp knife. Stuff with hot filling and set aside. Serve warm.

#Moroccan #cooking #vegan recipes #Moroccan food #TVP #green bell pepper #red bell pepper

[shieldfoss]

This post brought to you by

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[bestvegetablepoll]

Poll 1: fruit

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[fieriframes]

[MAKE MORE OF THOSE THAN ANYTHING IN A DAY. NO ONE WHO MEETS JESUS EVER STAYS THE SAME? ONIONS, THE GREEN BELL PEPPER, THE JALAPEÑO. YEP. CHORIZO.]

#s01e03 breakfast #guy fieri #guyfieri #diners drive-ins and dives #green bell pepper #the jalapeño. #those than #day #one #jesus #same #onions #yep #chorizo

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#cloves garlic #onion #soy sauce #green bell pepper #red bell pepper

[rubys-kitchen]

Breakfast Hash Brown Nests

Chef’s Note: They look adorable and are a very fun take on breakfast. The mushroom mixture tastes SO good. It’s really surprised me how much the egg and potatoes mix well. You cannot have just one. It’s not long/hard, I just separate into easy steps

Original recipe [link]

Makes: 12 breakfast cups

Ingredients

3 bacon strips, cooked and crumbled

bacon fat (or, if not using bacon, 2 tbsp butter)

8 oz sliced baby bella mushrooms

1 shallot, chopped (~1/4 cup)

1 garlic clove, minced

1/2 tsp salt

Dash cayenne pepper

2 tbsp sour cream

1 tbsp minced fresh basil OR 1 tsp dried basil

~ 3 cups frozen shredded hash brown potatoes

7 large eggs

1/4 cup shredded Swiss cheese

(optional) 1 green bell pepper

Instructions

0. Place frozen hash brown potatoes on the counter to let them thaw.

if you really want to, you can cook the hash browns, but I think it’s fine if they are just thawed. They won’t be colored though

if your bag is larger than 3 cups, try to take out 3 cups. most bags don’t like you re-freezing potatoes

0. Chop shallots. Slice mushrooms, if not already sliced. Mince the garlic clove

1. In a large pan, fry the bacon on medium heat until crispy

2. Remove bacon and place on a paper lined plate. Leave bacon fat in pan

3. Preheat oven to 400°F

4. Add the mushrooms and shallots to the pan. Saute on medium-high heat until tender

5. Add garlic, salt, and cayenne pepper to mushrooms. Cook, stirring to mix, for about one minutes

6. Turn off heat. Pour the mushroom mix into a small bowl. Stir in the sour cream and basil

7. Grease a regular sized muffin tin (12 muffins)

I used cooking spray

8. Press about 1/4 cup of the hash browns into the bottom of the muffin cups

This is between 1/2 and 3/4 of the way full. I just eyeballed most of them

9. Crack eggs into a bowl. Lightly beat eggs to mix the yolks and whites

10. Fill each muffin cup with about 2 tbsp beaten egg

I just had the tbsp measure over the muffin cup and poured from the mixing bowl, measuring as I went

If you have a bit leftover, just add to tins with what looks like “less egg”

11. Spoon mushroom mixture evenly among the cups

12. Cut up / crumble the bacon. Scatter across muffin cups

13. Top with shredded Swiss cheese

14. Bake until eggs are set, 15 to 18 minutes

15. If you want a side of bell pepper, chop up the bell pepper into pieces (not small, but like, into quarters and then slices). Saute on medium heat in your mushroom pan in the remaining bacon fat until tender

Or, if you need more fat, add 1 tbsp butter

16. When the muffins are finished, let stand and cool for 2 minutes. Help wiggle out the muffin with a plastic utensil. Serve warm

Muffins should come out easily.

I decided to serve with some sauteed green bell pepper

#breakfast #bacon #baby bella mushroom #shallot #garlic clove #salt #cayenne pepper #sour cream #basil #dried basil #hash brown potatoes #egg #green bell pepper #stovetop #oven

[legendarygumbo]

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#chili powder #yellow bell pepper #garlic powder #green bell pepper #black pepper #olive oil #salt

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[erickking]

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This hearty and delicious Sausage and Potatoes dish is ideal for any occasion. It's simple to make and full of flavor that will satisfy everyone's taste buds.

#black pepper #cloves garlic #green bell pepper #pork #red bell pepper #salt

[mariahturner]

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#green bell pepper #kernels of corn #olive oil #red bell pepper #salt and pepper #smoked paprika #yellow onion

[turnerolsen]

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#green bell pepper #pork loin #soy sauce #sugar #vegetable oil

[bestvegetablepoll]

Round 2: green ‼️

#poll #foodblr #round 2 #green bean #green bell pepper

[fieriframes]

[It's the acid of that green bell pepper. It's what takes it to the next level. Reporter had devoted a lot of energy to following the paper trail, but nobody compares to what they put out here. WOMAN: Your works cheesesteak.]

#s22e11 griddles and vittles #guy fieri #guyfieri #diners drive-ins and dives #green bell pepper #next level #paper trail #acid #reporter #lot #energy #woman #cheesesteak

[flowersandloveforfood]

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#vegan #vegetarian #healthy #delicious #fresh #homemade #tofu #green onions #peanut butter #tomatoes #chickpeas #okra #green bell pepper #garlic #rosemary #oregano #basil #zucchini #stew #17.07.2023