Palak Gosht Recipe (spinach)

Palak Gosht | Spinach Meat || How to make Palak Gosht with step-by-step photos

Palak Gosht is a healthy, aromatic, and flavorful Pakistani recipe made with spinach, soy, fresh fenugreek leaves, tomato, and mutton, along with some essential seasoning. This dish is the most popular in the Punjab region and is served at weddings along with other meals.

To give my recipe the ultimate taste, I used desi ghee and clay.

Pot can be cooked on any type of vessel; if you have a clay pot, I

must prefer to cook in that as well,  usually, people boil and 

Mash spinach before adding it to meat, but I didn’t boil it either. mash spinach because it looks like a chutney that doesn’t like

at all, I just chop all three green vegetables and  

Then, thoroughly wash spinach in a colander under running water so that all dirt can be removed from the spinach 

        
                                                                             

Then cook, I believe that you love the taste of palak mutton, as well as any type of meat, which can be used with spinach-like chicken, beef, or lamb, as your choice. So let's the go-ahead to know how to make this delicious recipe. 

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Take all ingredients and prepare all veggies, then rinse thoroughly under running water and keep aside until required.

Heat the desi ghee in the clay pot/pot, then put all the chopped onions along with chopped ginger and garlic, and sauté them for 5 minutes on medium-high flame.

Add washed mutton to the clay pot

...

Fry them on medium-high heat till they turn to color.

Reduce the heat to medium-low and start to add spices.              

Add papaya and powdered spices.                  

              

Keep stirring on medium flame by adding the remaining spices

...

At the end, put yogurt and garam masala

Keep stirring on medium flame till oil is separated, then pour water and stir to combine well.

                

Bring it to a boil, then cover the lid, and let it cook for about 30 minutes on medium flame.

Add all vegetables

Stir to mix well on medium flame. 

Allow cooking for another 10 minutes, till oil is seen on top of the surface.

Remove the lid and simmer it for 5 minutes. 

           

Turn off the flame and transfer it to the serving pot and dish.

                             

Palak gosht is ready to garnish with butter to serve with rice and chapatis. 

                     

Lebanese Kebab Recipe | Labnani Kababs

                                                       

Lebanese Kababs Recipe || Labnani Kababs || How to make Lebanese kabab with step-by-step photos

Lebanese Kebabs are one of the tastiest kebabs. A mouth-watering Lebanese kebab, with a mixture of beef, veggies, and basic spices coated with breadcrumbs and then deep-fried

These Lebanese kababs’ outer is crisp, and the inside is softened_ Everyone would love this crispy and delicious kebab.

Never beat the taste of Lebanese kababs.

These Lebanese kababs go well with bread or buns and are dripping with mayonnaise.

Lebanese kababs are the best for an evening snack, breakfast, kids, Tiffin boxes, and even for lunch or dinner.

For a detailed recipe, watch my video where I explain the steps one by one.

                             

My Latest Lebanese Kabab Video:

I have shared many other kebab recipes on my blog; some of them are given below.

Resha kabab

Gola kabab

Chicken chapli kabab

Peshawari chapli kabab

Shami kabab

If you have tried this Lebanese Kababs recipe, please rate it. You can also follow me on social media to see what’s latest in my kitchen!

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Recipe notes:

1. For making kababs, meat from the calf or beef neck is the best choice. Be careful not to overcook the potatoes and peas when it comes to vegetables, as overcooked veggies can cause the kababs to fall apart during frying.
2. Breadcrumbs are essential for making the kababs crisp, so consider using my easy homemade breadcrumbs. Additionally, ensure that all the ingredients used in the kababs are free from moisture. Wet ingredients can make your kababs soggy and prevent them from becoming crisp.y

                                         

How to make Lebanese kabab?

To make this recipe, first rinse and cut the beef into large pieces, as we will need a large-sized resha.

                        

Then, the meat pieces are placed in the pot with 2-3 glasses of water. Next, add salt, ginger-garlic paste, coriander powder, red chili powder, chili flakes, peri peri powder,samuc powder, white vinegar, and papaya cubes or paste to the pot.

                             

Stir to mix well, bring it to a boil, and cook the meat until tender.

                                                     

Once the meat becomes tender, take it out, and if there is still water in the pot, don't panic. You can boil the potatoes in this remaining water to enhance their flavor.

                                 

Cook the potatoes for about 15 minutes. Once they are done and there is still water remaining in the pot, add the cooked meat back in. 

Allow it to cook until the water evaporates. Then, use a hand masher to mash the meat, as we need shredded meat for this recipe. Avoid grinding the meat.

        

Boil the peas and then lightly mash the peas with green chilies using a masher or an electric chopper. Avoid grinding them into a paste.

      

Combine the mashed potatoes, shredded meat, and mashed peas in a large bowl and mix thoroughly.

                   

After thoroughly mixing the kabab mixture, add breadcrumbs to help bind the ingredients. Next, it's important to incorporate additional spices for enhanced flavor. You can include black pepper, white pepper, and mustard powder or paste.

 

Mix and knead the kabab mixture well, then check the spice level. Adjust the seasoning as needed to achieve the desired flavor.

             

Divide the kebab mixture into equal portions. Shape each kebab into an oval and coat it with breadcrumbs. At this stage, you can freeze the kebabs for later use or store them for up to one month.

                                                      

                                

Heat the oil in the wok on a medium flame.

                                      

As long as the oil is heated, we will prepare a beaten egg mixture to coat the kebabs. Crack the eggs into a bowl, add milk, salt, and orange food coloring (optional), then beat them well.

                                                           

                         

Coat each kabab in the egg mixture.

Deep fry 3-4 kababs in one batch on medium heat, flipping them until they turn golden brown.

                                                      

Remove the kebab from the pan and place it on a paper towel in the kitchen to absorb any excess oil.

                                                

                                             

Place the kebab onto the serving dish.

           

Lebanese kababs are ready to serve hot with mayo, garlic sauce, and ketchup. up

               

              

Easy Pita Bread Recipe

                                                              

Easy Homemade Pita Bread || Pita Bread Recipe || How To Make Pita Bread With step-by-step photos 

Pita bread is a yeast-leavened, round flatbread made from all-purpose flour. It includes a widely known version with an interior pocket, also known as Arabic bread. fresh warm, fragrant, perfectly puffy pitta bread

Making pita bread at home is easy to make and requires a few ingredients you may already have on hand and kitchen.

Pita bread is actually a very straightforward bread dough: water, flour, yeast, salt, and oil, and, in addition, milk powder to make soft pita bread.

                 

I didn’t bake pita bread. I cook it in a skillet. This is a super-easy way of making pita bread at home. and can be used in many more recipes like shawarma, pita bread rolls, pita sandwiches, etc   

I made these pita breads especially for shawarma, as I mentioned in my last homemade mayonnaise post.

For the best result, follow my detailed step-by-step photo instructions and tips below the recipe card.

                     

Recipe notes:

Baked pita bread is best enjoyed fresh and hot out of the oven. However, it can be stored well in an airtight bag for a few days. To warm it up, you can use your oven, toaster oven, or even heat it over an open flame.

Allow the pita bread to cool completely before storing it in zip-top bags. Be sure to push out all the air to keep it fresh. To make it easier to pull out one pita at a time, layer wax paper between the pitas.

You can also freeze pita bread for up to 3 months. When you're ready to eat the frozen pitas, warm them in a medium-heated oven without needing to thaw them first.

If you want to prepare the dough ahead of time, you can store it in the refrigerator after it has risen. This way, you can bake only 1, 2, or as many pitas as you need on a given day, while keeping the rest of the dough in the fridge for later use. If stored properly, the dough will last in the refrigerator for up to one week.

When cooking each pita bread, use a low flame, but ensure that the skillet is well-heated before placing the pita on the Tawa.

For a whole wheat pita, use 1 ½ cups of whole wheat flour and 1 ½ cups of all-purpose flour.

For more Homemade Recipes:

breadcrumbs

bread loaf

Mandi Patti

Kitchen hacks and tips

Pizza dough

Naan dough

Puff pastry dough

If you have tried this Pita Bread Recipe, then don’t forget to rate the recipe. You can also follow me on social media.

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In a large mixing bowl, add lukewarm water with sugar and stir until the sugar is dissolved. Next, add yeast and bread improver and mix well.                   

                   

                       

In the end, add milk powder and salt, and further stir to mix them up.

                                 

Gradually, add sifted flour into the mixture and whisk together. Next, add yeast and bread improver and mix well.                                                

Once they come in a dough form, transfer the dough onto the working area. Start kneading the dough by adding oil. Keep kneading for a while or so until smooth.

              

Cover and let the dough rest for 20 minutes. Then knead again for a couple more minutes.

                                

                                       

Divide the dough:

Deflate the dough and place it on a clean work surface. Divide the dough into 7 to 8 equal pieces and shape them into balls. Each dough weight should be 100g 

                                      

Give a ball shape to each portion.

                    

Cover with cling wrap and leave them for 10 minutes or so to rest. Let them rise again for 30 minutes.

                          

 Shape the pita:

Sprinkle some flour and roll one of the pieces into a circle that's 8-9 inches wide and about a quarter-inch thick.

                    

Fork the rolled ball. Repeat with the other pieces of dough. You have two options for baking the pita: skillet or oven. Here, I used a skillet to cook it.

                 

Cook Pita:

Heat a cast-iron skillet over medium-high heat. The skillet is ready when the beads of water sizzle immediately.

Working with one pita at a time, lay a rolled-out pita on the skillet and cook for 30 seconds until bubbles start to form. Using a spatula, flip the pita over and cook for 1-2 minutes on the other side.    

                   

Until large toasted spots appear on the underside. Flip again and cook another 1-2 minutes to toast the other side. The pita is ready when it puffs up, forming a pocket.

                 

Keep the baked pita covered with a clean towel while you work on the rest.

                               

You can store pita bread for at least a month.