bitenjel.com

Bitenjel

Sunday, 17 July 2016. Bread ahead- Khobz Arbi. When it comes to baking, I have always preferred bread to cakes, both for cooking and eating. Bread’s more volatile, lively nature lends itself well to not following a recipe to the letter. 500g strong bread flour (white or wholemeal). 1 tbsp table salt. 1 sachet/7g fast acting dried yeast. 600ml lukewarm water (1 part boiling, 2 parts cold). 1 tbps nigella seeds. Begin by mixing the dry ingredients together in a bowl- flour, semolina, salt aniseed and yeast.

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Bitenjel | bitenjel.com Reviews

<META> DESCRIPTION

Sunday, 17 July 2016. Bread ahead- Khobz Arbi. When it comes to baking, I have always preferred bread to cakes, both for cooking and eating. Bread’s more volatile, lively nature lends itself well to not following a recipe to the letter. 500g strong bread flour (white or wholemeal). 1 tbsp table salt. 1 sachet/7g fast acting dried yeast. 600ml lukewarm water (1 part boiling, 2 parts cold). 1 tbps nigella seeds. Begin by mixing the dry ingredients together in a bowl- flour, semolina, salt aniseed and yeast.

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1 ingredients

2 250g fine semolina

3 1 tbsp aniseed

4 50ml olive oil

5 method

6 posted by

7 chelbs

8 no comments

9 email this

10 blogthis

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ingredients,250g fine semolina,1 tbsp aniseed,50ml olive oil,method,posted by,chelbs,no comments,email this,blogthis,share to twitter,share to facebook,share to pinterest,labels aniseed,baking,bread,nigella,semolina,serves 4,spice mix,4 large eggs,tajine

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Bitenjel | bitenjel.com Reviews

https://bitenjel.com

Sunday, 17 July 2016. Bread ahead- Khobz Arbi. When it comes to baking, I have always preferred bread to cakes, both for cooking and eating. Bread’s more volatile, lively nature lends itself well to not following a recipe to the letter. 500g strong bread flour (white or wholemeal). 1 tbsp table salt. 1 sachet/7g fast acting dried yeast. 600ml lukewarm water (1 part boiling, 2 parts cold). 1 tbps nigella seeds. Begin by mixing the dry ingredients together in a bowl- flour, semolina, salt aniseed and yeast.

INTERNAL PAGES

bitenjel.com

1

Bitenjel: A note about spices

http://www.bitenjel.com/2014/02/a-note-about-spices.html

Monday, 17 February 2014. A note about spices. Contrary to popular belief, Tunisian cooking uses very simple spicing. Although it is true that the souks and markets usually display an appetising array of colourful powders, these are mostly used sparingly. Basic staples such as black pepper, turmeric and dried chillies feature heavily, but the two most Tunisian flavourings are tebel karouia and harrissa. 2 parts ground caraway. 2 parts ground coriander. 1 part chilli powder. 1 part dried garlic.

2

Bitenjel: February 2014

http://www.bitenjel.com/2014_02_01_archive.html

Monday, 17 February 2014. A note about spices. Contrary to popular belief, Tunisian cooking uses very simple spicing. Although it is true that the souks and markets usually display an appetising array of colourful powders, these are mostly used sparingly. Basic staples such as black pepper, turmeric and dried chillies feature heavily, but the two most Tunisian flavourings are tebel karouia and harrissa. 2 parts ground caraway. 2 parts ground coriander. 1 part chilli powder. 1 part dried garlic. Tradition...

3

Bitenjel: M'derbel bitenjel- Tunisian aubergine stew

http://www.bitenjel.com/2014/02/mderbel-bitenjel-tunisian-aubergine-stew.html

Monday, 17 February 2014. M'derbel bitenjel- Tunisian aubergine stew. I thought it would be a good idea for my first recipe to showcase one of the most common uses of aubergine in Tunisian cooking- the M’derbel. This is a hearty tomato stew with aubergine, chickpeas and meat. The sauce has a light vinegary note, which cuts through the richness of the meat and fried aubergine. 400g stewing beef, cut into chunks (you can also use lamb). 2 cloves garlic, chopped;. 1 medium onion, roughly chopped;. A note on...

4

Bitenjel: Merguez scotch eggs

http://www.bitenjel.com/2014/03/merguez-scotch-eggs.html

Sunday, 9 March 2014. I know I risk upsetting a few people with my first wander away from culinary tradition - merguez scotch eggs. 500g lamb mince, full fat. 1 large clove garlic, minced. Vegetable oil, for deep-frying. A drop of milk. For the sausage meat, throw the lamb, spices and seasoning into a bowl and mix thoroughly with a fork. This takes a while, but ensures an even texture, whilst retaining a bit of bite. Refrigerate overnight in an airtight container. Once they have cooled completely, coat t...

5

Bitenjel: March 2014

http://www.bitenjel.com/2014_03_01_archive.html

Sunday, 9 March 2014. I know I risk upsetting a few people with my first wander away from culinary tradition - merguez scotch eggs. 500g lamb mince, full fat. 1 large clove garlic, minced. Vegetable oil, for deep-frying. A drop of milk. For the sausage meat, throw the lamb, spices and seasoning into a bowl and mix thoroughly with a fork. This takes a while, but ensures an even texture, whilst retaining a bit of bite. Refrigerate overnight in an airtight container. Once they have cooled completely, coat t...

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Sunday, 17 July 2016. Bread ahead- Khobz Arbi. When it comes to baking, I have always preferred bread to cakes, both for cooking and eating. Bread’s more volatile, lively nature lends itself well to not following a recipe to the letter. 500g strong bread flour (white or wholemeal). 1 tbsp table salt. 1 sachet/7g fast acting dried yeast. 600ml lukewarm water (1 part boiling, 2 parts cold). 1 tbps nigella seeds. Begin by mixing the dry ingredients together in a bowl- flour, semolina, salt aniseed and yeast.

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