Supplies
- 675g Plain Flour or Chapati Flour (plus extra for dusting)
- 250ml of boiling Water
- 200ml room temp Water
- 300g Dates (with seeds)
- 1 TSP Salt
- 3 TBSP Hot Ghee or Hot Vegetable Oil if you want them Vegan
- 200g Warm Ghee (For Rolling & Frying)
Steps
- Begin by de-pitting your dates.
- Soak the dates in the boiling water and either leave over night or for a couple of hours to soften.
- Once soaked, begin to macerate them and massage them with your hands to break them down till you have a pulp.
- Either in a large bowl or stand mixer, combine the flour, date pulp, water, salt & ghee.
- Mix the ingredients together by hand or on a low speed (in your mixer) until it all comes together in a ball.
- Then knead for 15-20 minutes by hand or knead 10 minutes on a medium speed in your mixer.
- After kneading, your dough should be soft and smooth. Cover the bowl with cling film and leave to rest for 1 hour.
- After the rest, divide your dough into 8 balls (if you want large breads) or 14 (if you want smaller breads).
- Taking one ball at a time, roll them out as thin as possible, ideally trying to keep them square, but don’t worry too much.
- If you are struggling to roll them out thin, place a bit of warm ghee on your surface and on the dough and it should help to spread.
- Once you have spread it out as thin as possible, drip two teaspoons of warm ghee onto the dough. Using your hands spread it all around, making sure there are no dry parts.
- We now want to fold it into a small square. So take the right side and fold it into the middle. Then take the left side and fold it into the middle and top of the right side. So you will be left with a rectangle.
- Then take the bottom of the rectangle and fold into the middle, followed by folding the top into the middle.
- Flip over and you should be left with a neat square.
- Place on a plate, cover with cling film or a cloth and repeat this with all the rest of the balls.
- Once you have rolled and folded them into squares, begin again doing the exact same process, but you don’t need to roll them out as thin as the first time, but you need them big enough to fold.
- You want to roll out your squares, keeping the shape, and refolding to create extra layers.
- Repeat with all of your squares and then leave to rest for at least 30 minutes.
- Heat a non stick frying pan on medium - high heat.
- Take one dough square and roll it out, keeping the square shape, till it is about a coin thick.
- Place in your frying pan and take a teaspoon of hot ghee and spread it round the edge of the dough.
- Allow the bread to fry slightly so you can pick it up and flip it over, and then take some more ghee and put around the edges of the other side.
- Press down on the edges so they begin to fry well - we want them to be slightly crunchier with a softer middle which is why you put ghee there first.
- Flip over the bread and put some ghee all over, then flip again and also spread a bit of ghee all over. We don’t want try bread!
- Using your spatula press down on the bread, and rotate it in the pan at the same time, to make sure that it browns evenly on all sides.
- Flip it over do the same thing. If they are browning too quick, make sure to reduce the heat incase it cooks too fast on the outside.
- Once you are happy that they are fully browned and cooked through, place on a plate and repeat with the rest!
Supplies
Kebabs
- 500g Fresh or Tinned Tuna (drained)
- 1 Medium Potato
- Bunch of Coriander
- 2 Lemons
- 2 TBSP Tomato Paste
- 1 TBSP Cumin
- 1 TBSP Black Pepper
- 1 TSP Cinnamon
- 1 TSP Cardamom
- 2 Red Onions (Roughly chopped)
- 1 TSP Turmeric Powder
- 2-3 Green Chillies depending on how hot you want it.
- 1 TBSP Garlic Paste or 2 Garlic Cloves
- Salt
- 2 Eggs
- Breadcrumbs for coating
- Veg Oil for frying
Curry
- 1 TSP Cumin Powder*
- 1 TSP Coriander Powder*
- 1/2 TSP Turmeric
- 1 TSP Cinnamon*
- 1 TSP Black pepper*
- 1 TSP Chilli powder
- 3 TBSP Tomato paste
- 2 Dried Limes (Pierced)
- 1 Red Onion (Chopped small)
- 2 Large tomatoes (Chopped small)
- Salt
- Handful of Chopped Coriander
- 2 Fresh Chillies
- Tuna Fish cakes
- 2 Garlics Mashed or 1 TSP of Garlic Paste
Steps
Kebabs
- If using fresh tuna, cut it up into small cubes.
- Place your potato onto boil till it’s soft.
- Fry the garlic and onions together just till the onion turn ever so slightly golden on the edge.
- Then add in the tuna, followed by all the spices and tomato paste. Fry this till your tuna is cooked (if fresh) and until all the water has gone and the mixture is dry! If work with tinned tuna I would fry for a good 8-10mins until the spices have come together well.
- Once it’s dry add in the lemon and potato (cut into small pieces first) then mash and fry off.
- Add the mixture plus coriander to a food processor and blitz still its smooth. Check for lemon & salt.
- Shape into oblongs.
- Cover a large pan in oil to shallow fry.
- Dip the fish cakes into the egg then roll in the breadcrumbs and then fry on all sides till golden.
Curry
- For the curry sauce, fry off your onions till they start to turn brown and caramelise.
- Add in all your other ingredients and leave it to stew for 1.5hours to allow the dried lime to kick in.
- For the fish kebabs instead of rolling the fish balls in the egg wash then breadcrumbs, you’ll need to mix them into the mixture and then form the balls and then shallow fry to seal them. Do this all while the curry is boiling.
- Once the curry has been left to stew and the tuna balls are fried and ready, add them to the curry and leave them to cook for a further 20 minutes.
- Serve up with some white rice, or better yet eat it the next day when the dried lime have had longer to steep!