Soak cashew nuts in warm water for 1-4 hours unrefrigerated.
Steam the cauliflower for 15 minutes. Transfer the cauliflower, cashew nuts, 1/4 cup warm water, onion, salt & pepper to a food processor and blend them until smooth.
If the cheese preparation is too thick, add water a tablespoon at a time until the desired consistency is reached.
Store in an airtight container in the fridge for up to 5 days.
Hint: you can use the same recipe without the cauliflower.
3 cup flour (00) –
1 Tsp of salt –
1 Tsp of baking soda –
1/3 cup of sunflower or olive oil –
1 cup warm water
Knead the dough and cover with kitchen towel for an hour. Roll a very thin flatbread & cook them on a flat pan without oil , ideally in a pancake pan. (About 6-8 Quesadillas) Buon appetito and have a good day!
Dissolve the yeast in warm water and pour the flour it over. Add the salt. Knead the dough. Cover it with the kitchen towel or stretch film and let it rise for an hour in a warm place or in your oven at 50 degrees cel.
.Divide the dough into 8 pieces and form the balls. Let the dough balls rise for another 20 min. Just before cooking, roll each piece out into 10-12 cm flatbread.
3. Cook in batches at 180 ° C until bread puffs up and browns in 3-5 minutes.
In a medium saucepan, fry the onions in ghee or butter until slightly withered, add the lamb meat with salt and black pepper, cinnamon and seven spices stirring until the color of the lamb changes on all faces, add the coriander and continue to stir.
Add the red pepper and stir until you add the tomato juice and tomato paste, leave it at slow heat.
Adding a little bit of water until the meat of the lamb is cooked for about an hour or more, add two cups of water, raise the heat until it starts to boil, then add two tablespoons of pasta , when the pasta is done , remove it from the stove.
Sprinkle on the top cinnamon, dried mint and lemon juice. Enjoy!!
Ingredients: 1 big lamb chunks 1 tsp salt 1 tsp black pepper 1 tsp saffron color 1 chopped onion 1 chopped tomato Clove, cardamom, saffron, cinnamon, bay leaf 3 cups of rice 4 cups hot water Roasted nuts
Mix the salt, black pepper, saffron and olive oil with the meat
Stir the onion, tomato and spices in oil then add water and rice
Cover the rice in aluminum foil and make holes in it then add the meat and cover it in foil then leave it in the oven for 2 hours at 250 degrees