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Recipes with arabic flatbread

4 recipes that use arabic flatbread, with photos, step-by-step instructions and cook times. The quickest, Galayet bandora, takes 30 minutes. It is most often cooked with flat-leaf parsley, garlic and onion.

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Galayet bandora

Ask anyone in Amman what they cook when the fridge is nearly empty and the answer is often galayet bandora: ripe tomatoes collapsed in a shallow pan with olive oil, garlic and hot green chilli until they turn jammy and sweet. It turns up at breakfast, as a quick supper, and over a camp fire on desert trips to Wadi Rum, always eaten straight from the pan with torn khubz or shrak. Some families add cubes of lamb; this meatless version is the one most homes make every week. The usual mistake is stirring too much and adding water, which gives you a thin sauce instead of glossy, slightly caramelised tomatoes. Chef's tip: let the tomatoes sit untouched for the first few minutes so their undersides catch and colour; that touch of browning is where the flavour comes from.

30 minJordanianVegetarianVeganSpicy
by KrazyBadal 0 views

Kebab karaz

Kebab karaz is Aleppo's most celebrated dish, cooked in early summer when the small, sour cherries (wild mahaleb cherries in the old days) come into season. Little grilled or fried lamb meatballs are simmered briefly in a deep red, sweet-sour cherry sauce, then served on pieces of flatbread that soak up the juices, scattered with parsley and pine nuts. It is rich, fruity and quite unlike anything else in the Levant. Common mistake: using sweet cherries alone — the sauce turns jammy; you need sour cherries, or sweet ones sharpened with lemon and pomegranate molasses. Chef's tip: frozen pitted sour cherries work perfectly all year round.

60 minSyrianMeat
by KrazyBadal 0 views

Kebab khashkhash

In Aleppo's grill houses, kebab khashkhash comes to the table sizzling: long, juicy skewers of lamb mince with pepper paste and chilli, laid over flatbread and covered with a hot, chunky sauce of tomatoes, garlic, chilli and parsley that soaks into the bread. It is bold and fiery, eaten with grilled tomatoes and green chillies and a cold glass of ayran. Common mistake: using lean mince — kebabs need around 20% fat to stay juicy on the grill. Chef's tip: chill the shaped skewers for 30 minutes before grilling so the meat clings and doesn't slip off.

45 minSyrianMeatSpicy
by KrazyBadal 0 views

Lahm meshwi

Every Levantine family barbecue, from mountain picnics above Zahle to Friday gatherings in Amman, has a tray of lahm meshwi: chunks of lamb leg marinated with onion, seven-spice and olive oil, threaded with onion and pepper and grilled over hot charcoal. The skewers go straight onto warm bread to catch the juices, with a heap of parsley, sliced onion and sumac. It is simple food that lives or dies by the marinade and the heat. The common mistake is cutting the lamb too small, so it is grey and dry by the time the outside chars. Chef's tip: grate the onion for the marinade and squeeze in its juice; it tenderises the meat overnight in the fridge.

37 minLebaneseMeat
by KrazyBadal 0 views

Goes well with arabic flatbread