Lebanese Cheese Fatayer

This is a recipe modified from a blog by Ethnic Spoon.

The recipe below includes my modification. A great way to use up left over feta cheese.

Ingredients:

Filling:
Feta Cheese 1/2 cup
shredded mozarella 1/2 cup
chopped fresh parsley (3 tbsp)
nutmeg (2 dashes)

Glaze:1 egg

Garnish: nigella seeds- 1 -2 tsp (DO NOT SKIP as it gives a unique taste)


Crescent rolls - 8 oz refrigerated (used 4, so if you want to use up the whole tube- double filling)

Method:
1. Make the filling by mixing everything. It is going to be important to use your hand to mix the filling nicely and smush it to make it homogenized. I don't think spoon mixing will do it justice.

2. Separate out the triangles and roll the out such that they are a bit elongated or oval

3. fill it up and then roll out the edges such that a boat shape is achieved with the center of the boat having exposed filling.

4. break the egg and add a dash of water, mix and then use to brush on the final dough part of the boat.

5. Sprinkle nigella seeds and bake in oven at 350 for 15 mins (or when golden brown).

OPTIONAL:

1. The original recipe calls for pizza dough so can be substituted if you have some on hand
2. If you have any zaatar, sprinkle on Fatayer prior to eating

Indian style tomato soup

There are couple of ways you can make this soup- please check note if you already have a store bought base to work from and will not use garden tomotoes. Below is a from scratch recipe

1. Ripe Tomatoes - Used 8 big ones (about 8 lbs total)
2. 2 cloves garlic

STEP 1: First make the tomato base. This should make 8 servings - so you can freeze portion depending on servings you will make.

Method for base:
1. Wash tomatoes well.
2. Do not dry - especially if your pressure cooker has stackable inserts which will allow them tomatoes to be not submerged in water.
3. Put about 1 cup water at the bottom of the pressure cooker.
4. Put the tomatoes and garlic in the insert and put that inside the cooker. If you do not have an insert- just put tomatoes in the cooker -note that your soup will be a little extra watery.
5. Put pressure for 3 whistles on medium flame. If you do not want to have the whistle go off, put low pressure for about 15-20 mins. You want to par cook the tomatoes and get their skin off.
6. Once they pressure drops- remove the tomatoes carefully. The skin should just pinch right off when you lift at the top near stem.
7. Throw the skinless tomatoes plus garlic in the blender and blend them well.
8. If you are picky and do not like seeds, put the mixture through a sieve such that the seeds are filtered out.
9. Add about 1 tsp salt or to taste and your soup base is ready.

STEP  2: Making of the Soup

NOTE: If you do not have garden tomatoes, you can always use store bought tomato soup. In the indian style, it needs to be a bit watery (like clear soups) and not like the cream soups that Campbell sells. However, you can adjust the texture to your preference, leave thick or add water.

Ingredients:
1/2 of the soup base made from scratch or 1 can of tomato soup diluted with water
10 curry leaves* (Pankaleb have a plant at home and always have some in freezer- so we are happy to share some if needed. Caleb does tend to get overtly protective of his plant)
3 green chillies (spicy kind) - chopped
1 tsp mustard seed
1 tsp cumin seeds
1/4 tsp hing or asofetida*
1 tsp sugar
cilantro to garnish
Bread crumbs (for serving)

* You can skip the hing or curry leaves but the taste will not be authetic

Making of the soup METHOD:
1. Take ghee or oil (about 1 - 1.5 tsp) in a thick bottomed vessel or wok. Heat on medium heat till it shimmers. This means it should be hot
2. Add in the mustard and cumin - stir for a bit till they splutter.
3. Immediately add in hing and mix it in the oil. The hing essentially is flavoring the oil.
4. Add the green chillies and saute. If mixture seems to burn then you have to start all over as it will taste bitter.
5. Once the chillies have spluttered for 1 min- add in the curry leaves. These will start spluttering as they have aromatic components which again are flavoring the oil.
6. After about 45 sec - 1 min, add your tomato base. When you add the base, it should also splutter a bit.
7. Mix everything and add sugar.
8. Cover with lid and let simmer for 5-10 mins to let the flavors meld.
9. It is ready to serve. Top with cilantro for those who like it and personally  I do like bread crumbs for texture.