Hello October,
It is October already and October is my favorite time of the year, ahlan wa sahlan, welcome!!! A big welcome for a special month full of festivities, activities, elegance and change. Everything around me looks beautiful full of energy and color. The color of the outside reflecting on my mind, my soul, my heart putting all in harmony.
Not only harmony but a harmonica playing blowing winds from the north east into our garden bringing down packs of pine needles and acorns. I see it all happen through my kitchen window, I peek into a new cycle of life. Ahlan wa sahlan October.
"There is a harmony in autumn, and a luster in its sky,
Which through the summer is not heard or seen,
As if it could not be, as if it had not been!" Shelley
I prepared one of my favorite dishes, Fatteh, but added color to it. I added cranberries welcoming October.
Ingredients:
1 cup fresh cranberries
2 medium aubergine cut into small to medium cubes
2 medium pocket pita bread
1 cup plain yoghurt
1/3 cup pine nuts
1 tbsp dry mint
1 tbsp sugar
Salt
1 small minced garlic
1 cup vegetable oil for frying
1 tbsp olive oil
1 1/2 cup water
Parsley/ cilantro for garnish
Preparation:
Cut aubergine into small to medium size cubes. Place in a colander and then sprinkle with salt
Heat oil
Fry aubergine. Transfer to a plate lined with paper towel to drain excess oil
Heat oven to 375 degrees F
Open flat pita pockets and toast in the oven until golden and crunchy
CRUMBLE pita bread into medium croutons
In the meantime, place cranberries in a pot. Add sugar and 1 1/2 cup water. Boil for 5 minutes. Drain
Mix the yoghurt with a pinch of salt, dry mint, and minced garlic.
Add 1 tbsp olive oil to a skillet and roast pine nuts until golden brown
Time to assemble :)
Place the pita croutons in a platter
Cover with yoghurt
Add cranberries
Arrange aubergine on yoghurt
Add pine nuts
Garnish with cilantro/ parsley
Sahtein/Enjoy
It is October already and October is my favorite time of the year, ahlan wa sahlan, welcome!!! A big welcome for a special month full of festivities, activities, elegance and change. Everything around me looks beautiful full of energy and color. The color of the outside reflecting on my mind, my soul, my heart putting all in harmony.
Not only harmony but a harmonica playing blowing winds from the north east into our garden bringing down packs of pine needles and acorns. I see it all happen through my kitchen window, I peek into a new cycle of life. Ahlan wa sahlan October.
"There is a harmony in autumn, and a luster in its sky,
Which through the summer is not heard or seen,
As if it could not be, as if it had not been!" Shelley
I prepared one of my favorite dishes, Fatteh, but added color to it. I added cranberries welcoming October.
Ingredients:
1 cup fresh cranberries
2 medium aubergine cut into small to medium cubes
2 medium pocket pita bread
1 cup plain yoghurt
1/3 cup pine nuts
1 tbsp dry mint
1 tbsp sugar
Salt
1 small minced garlic
1 cup vegetable oil for frying
1 tbsp olive oil
1 1/2 cup water
Parsley/ cilantro for garnish
Preparation:
Cut aubergine into small to medium size cubes. Place in a colander and then sprinkle with salt
Heat oil
Fry aubergine. Transfer to a plate lined with paper towel to drain excess oil
Heat oven to 375 degrees F
Open flat pita pockets and toast in the oven until golden and crunchy
CRUMBLE pita bread into medium croutons
In the meantime, place cranberries in a pot. Add sugar and 1 1/2 cup water. Boil for 5 minutes. Drain
Mix the yoghurt with a pinch of salt, dry mint, and minced garlic.
Add 1 tbsp olive oil to a skillet and roast pine nuts until golden brown
Time to assemble :)
Place the pita croutons in a platter
Cover with yoghurt
Add cranberries
Arrange aubergine on yoghurt
Add pine nuts
Garnish with cilantro/ parsley
Sahtein/Enjoy