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Recipes with hot chilli flakes

3 recipes that use hot chilli flakes, with photos, step-by-step instructions and cook times. The quickest, Morkovcha, takes 20 minutes. It is most often cooked with coriander, cumin and garlic.

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Hummus el sham

When the cold winds of January blow through Cairo and Alexandria, carts with steaming copper pots appear on street corners, outside universities and along the Corniche. The vendor ladles hummus el sham — Levantine chickpeas — into glasses: soft chickpeas in their own cooking broth, seasoned with lemon, cumin, salt and a fiery spoon of shatta, sometimes with tomato and chopped onion. It is drunk and eaten with a spoon, a warming, peppery, sour-salty cup that is very different from the dip. The common mistake is using undercooked chickpeas or draining away the cooking water: the broth is the drink, and it should be cloudy and slightly thick from chickpeas that are soft enough to crush between your fingers. A pinch of bicarbonate of soda in the pot helps them soften, as Cairo vendors do. It is ready when the broth tastes deeply of chickpeas and lemon, the cumin is fragrant and the chilli leaves a warm burn. Adjust the heat for children. Canned chickpeas with their liquid work in a pinch: simmer them for 10 minutes with fresh water. Chef's tip: squeeze the lemon into each cup at the end; boiled lemon turns bitter.

85 minEgyptianDrinksVeganGluten freeSpicy
by KrazyBadal 0 views

Morkovcha

Koreans deported to Central Asia in 1937, the Koryo-saram, could not find napa cabbage for kimchi, so they shredded carrots instead, and the result spread to every market in Russia, where it is still sold by weight as "Korean carrots". Thin strands of raw carrot are salted, sharpened with vinegar and garlic, then dressed with sizzling oil poured over ground coriander and chilli. It is crunchy, sweet, sour and hot all at once, and it sits happily beside boiled potatoes, plov or a zakuski board. A common mistake is cutting the carrots too thick: they need to be long, matchstick-fine strands so the dressing soaks in. Pass the onion through the oil to flavour it, then lift it out. Chef's tip: leave it in the fridge overnight; by the next day the carrots soften slightly and taste twice as good.

20 minRussianSaladsVeganGluten freeSpicy
by KrazyBadal 0 views

Chicken tikka (Karachi style)

Karachi's barbecue streets, from Burns Road to Boat Basin, are famous for chicken tikka cooked on the bone: whole legs and breast quarters soaked in a red, sharp yogurt-chilli marinade and grilled over charcoal until charred at the edges. It's late-night food after a wedding or a cricket match, eaten with paratha, raita and onion rings. This home version uses the oven grill and a quick smoke at the end for that barbecue taste. Chef's tip: let the marinade sit overnight; chicken on the bone needs time for the flavour to reach the middle.

60 minPakistaniChickenGluten freeSpicy
by KrazyBadal 0 views

Goes well with hot chilli flakes