I will say also that there was a bunch of eating out this week, and I'm kind of scared to get on the scale now.
Anyway, I'll get some real stuff up later this week. See you then!
This is actually the third time I’ve cooked a meal from Malta. The first time, I cooked the meal and then just did not write the blog post. Years went by.
Imquarrum (also called Imqarrun il-forn) is descended from a dish served in Sicily, but the Maltese have adopted it as a traditional staple. The key to making this dish is to be patient.
Ftira is kind of like a giant sourdough bagel. According to the Food and Wine Gazette, it's been around since at least the 16th century, when it was baked in the ovens of the Knights of St. John.
I wanted to sort of start off easy, so I made only two recipes this time. Both were pretty good and not super time consuming to make, though my husband did walk into the kitchen at one point to complain about the bomb that clearly went off somewhere inside an onion or possibly a jar of turmeric.
Or is it "Where are the Maldives?" I don't know. Some writer, huh? Based on what I'm finding online, "is" is correct or at least the vast majority of people think it is. If not, then I'm going to spend this entire post sounding dumb.
Kolhapuri Chicken
|
- First pull the skin off the drumsticks.
- Mix together the marinade ingredients and rub all over the drumsticks. Let sit in the fridge for 30 minutes or so.
- Now heat up the oil and add all the various seeds and the chopped garlic. Keep stirring until fragrant.
- Add the coconut and onion and keep cooking until the onions starts to brown.
- Now transfer the onion mixture to a blender with the chopped tomatoes. Add just enough water to make a paste.
- Now heat some more oil and add the paste, along with the Degi Mirch and garam masala. Cook for 5 minutes or so.
- Drop in the chicken pieces and add a little water to make a nice sauce. Cover and cook on medium low for 20 minutes, or until a meat thermometer reads 175 degrees.
Alu Paratha, flatbread stuffed with spicy potatoes
|
Approximate time: 30 minutes Serves 6.
- Mix together the ingredients for the dough and knead.
- Now combine all the filling ingredients together.
- Roll the dough out into tea saucer sized circles.
- Place a lump of filling in the center of each circle, then pull up the edges to form a packet.
- Roll the packet out flat, taking care not to expose the filling.
- Brush the top of each flatbread with a little melted ghee, then bake at 350 degrees for 10 to 15 minutes