Learn how our food creator from the Middle East whips up delectable savoury muffins for suhoor and chicken pies for iftar this Ramadan.
Suhoor: Zaatar and Cheese Muffins
- 5 eggs
- 1/2 cup canola oil
- 1/2 cup olive oil
- 25 gram melted butter
- 1 cup yogurt
- 400 gram feta crumbled
- 125 gram halloumi cheese diced
- 1/2 cup mint leaves shredded
- 1/4 cup chives chopped
- 1 tablespoon zaatar
- 1 tablespoon chia seeds
- 1 teaspoon dry mint
- Black pepper
- 1/2 teaspoon chilli flakes
- 3 cups self-raising flour sifted
- 1 teaspoon baking powder
- Preheat oven to 180°.
- Whisk eggs and add all ingredients except for the flour and baking powder. Mix well.
- Add flour and baking powder, and fold in until the dry and wet ingredients are well combined.
- Spoon the mixture into prepared muffin tin. This dish is meant to be rustic, do not flatten the mixture once poured into the tin.
- Rest for ten minutes and then bake in preheated oven for approximately 20 minutes or until cooked through.
Iftar: Musakhan Chicken Style Pie
- 1 chicken cut into ¼
- 1 tablespoon yogurt
- 1 teaspoon cumin
- Lemon zest
- 1/4 cup olive oil
- 4 medium onions diced
- 3 teaspoons sumac
- 1 teaspoon Bharat/Allspice
- 1 teaspoon chilli flakes
- Salt to season
- 2-3 ready-made puff pastry sheets (thawed)
- 4 large potatoes
- 50 gram unsalted butter
- 1/3 cup milk
- 1 tablespoon black sesame seeds
- 4 tablespoons olive oil (extra)
- Preheat oven to 180°C
- Place the yogurt, cumin, and lemon zest in a large mixing bowl.
- Season the chicken with salt and pepper.
- Pour over the yogurt mixture and combine well.
- Arrange the chicken skin-side up in a baking dish.
- Roast in preheated oven for approximately 30-35 minutes or until cooked through.
- Remove, shred, and set aside.
- Meanwhile, place the oil in a frying pan, sauté onions on medium heat for approximately 10 minutes, stirring from time to time, until the onions soften and are lightly golden but not caramelised.
- Remove from heat, add the sumac, bharat, and chilli. Mix well.
- Combine the onion mixture with the shredded chicken.
- Cut the potatoes in large chunks and cook in boiling salted water until tender and soft.
- In a small saucepan heat, place the butter and milk over low heat until butter is melted. Blend the buttery milk mixture with the cooked potatoes and mash until smooth and creamy.
- Season with salt and pepper.
- Grease the pan’s base and sides to line a 26-centimeter springform tin with puff pastry.
- Place your springform tin over the pastry sheet and cut around the base.
- Place the round pastry sheet inside the tin.
- With the second pastry sheet, cut a long strip as wide as the rim of the tin and, place it around the edge of the pie tin.
- Gently press the edges of the base and rim together with your fingers to seal.
- Spoon the filling into the pie tin.
- Top with mashed potatoes, and sprinkle with black sesame.
- Drizzle with extra olive oil and bake in preheated oven for approximately 40 minutes or until the pastry is cooked and golden in colour.