Breakfast Archives - Page 2 of 2

Home
About
Recipes
Blog

Two-ingredient Mini Nutella Croissants

« Previous Page
1
2

Hey there! I'm Nevine; Nutrition Coach, twin mom, infertility survivor, wannabe writer, and lover of everything kitchen-related (including the occasional sugar-laden donut 🍩).

Browse through…

Subscribe

Join Me On Instagram!

healthy.ish

A sohour/dessert that can be made ahead and enjoye

#Foodfreedom #Welllnessquotes #Healthquotes #healt

It’s not Ramadan without kobeba at our house☪️ I have to admit that I utterly failed at making those pretty golden balls, so this year I went for the pan version and subbed chicken for beef.

⭐️Chicken Kobeba Pan⭐️

1 kilo minced chicken, divided
2 cups bulgur, soaked and drained
2 medium onions, minced
1 TB fresh parsley, finely minced
1 TB allspice (Egyptian or Lebanese)
1/2 tsp cinnamon
1/2 tsp dried mint
1/2 tsp dried oregano
1 TB pomegranate molasses
Salt
Black pepper
1/2 cup walnuts, coarsely chopped
1/2 cup raisins (optional)
1/4 cup pine nuts (optional)
Olive oil

⭐️Recipe⭐️
Sauté one minced onion in a large pan in a little olive oil until translucent. Add 500 grams of minced chicken and sauté for a few minutes. Add half of the salt, pepper, allspice, cinnamon, and all the mint and oregano.

Add parsley, chopped walnuts, raisins & pine nuts (if you like)

Sauté chicken mince until cooked through then add pomegranate molasses and remove from heat.

In a large food processor bowl, add the rest of the raw chicken and bulgur (make sure you squeeze out all the water it was soaked in). Add second onion, salt, pepper, and the rest of the allspice and cinnamon.

Process to a fine paste. Refrigerate for an hour.

Preheat oven to 200 c and lightly oil a 28 cm round pan (I used Pyrex) well.

Press half the mixture of raw chicken mince into the bottom of the pan.

Add a layer of cooked chicken mince on top of the raw layer.

For the top layer, make a ball and put it between two sheets of plastic wrap.

Use a rolling pin to make a round, pan sized circle of chicken “dough” (pretend you’re making a pizza.

Remove top parchment and gently top the kobeba pan with the “circle” like you would with a pice crust.

Gently smooth the top layer to cover the middle one well. You can use lightly oiled fingers to press gently.

Bake for 45 minute to an hour or until the top layer is lightly browned.

Serve with a side of cucumber yogurt dip.

#ramadanrecipes #healthyramadanrecipes #middleeasternrecipes #healthymiddleeasternrecipes #ramadanhealthyeating #ipreview via @preview.app

What do you think these healthy-ish oat katayef ar

It’s almost the season for the holy month of fas

You know that snack attack you get after iftar by

Load More... Follow on Instagram

Join Me On Instagram!

__healthy.ish__

healthy.ish