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recently added recipes
This breakfast from Iran is a nice all-veg change from the usual stuff, but it can equally be made as a side dish, a dip, or take its place in a mezzeh. Or, half-bake a thin pizza crust, spread kadoo pish gaza on, and pop back into the oven till the dough is fully baked.
If you want to use fresh tomatoes instead of canned, you'll need to start with 200g (8 oz).
Every time I have potatoes in the house, I end up making this. Garlic+lemon+chilli = heaven on a plate! It's also a great way to use leftover baked potatoes. Some notes:
• You can fry the diced potatoes instead of baking them. I just avoid frying, myself.
• Hot pepper paste is perfect for this, but you can get quite close to it by using dried chilli flakes (or even cayenne powder) and tomato paste.
• Feel very free with the quantities! Have as much garlic, lemon and chilli as you like. And don't worry if you don't have cilantro/coriander leaves at hand, either, I do without it most of the time.
Sfouf is a plural (meaning "rows", referring to how they're cut), just like "brownies", and as much a classic of Lebanese homebaking as brownies are in the US.
Sfouf have a dense texture, are not too sweet (at least with this recipe), and have a startling yellow colour due to the turmeric, which also gives them a particular taste hard to describe. To make them more nutty, you can pour half the batter into the pan, sprinkle nuts liberally, then pour the rest of the batter on top.