How to turn Kaak into a yummy sandwich.

For those who do not know what Kaak is; its a bread with cheese in it. Lebanese people slow cook it on the BBQ and enjoy it. I find it quite bland so I have given my twist on it.

Here is what you need to do;

Heat up the pan and put some oil in it. When the pan heats up then add chilli flakes in it. Give it 20 sec and then add eggs.

Heat up the Kaak in a sandwich maker for minute. When the cheese starts to melt then take it out and open up the Kaak. Add the eggs and put some chilli sauce or mayo on it. Add some crisps on top of the eggs and viola, you have a yummy Kaak sandwich.



A note on chilli flakes; there are few types available. Get the ones you prefer. I have both mild and hot chilli flakes in the pantry. The best way to use them is to heat them up in oil and then add whatever you cook or you could cook the chilli flakes separately and add them to your dish at the very end. Yesterday I used it on my homous dip and it tasted very nice with bread.

 

Fish Laksa @ Papparich

Papparich have three branches > Parramatta / Broadway / Chatswood

My visit to Fujiyama

My visit to Fujiyama in Bankstown

 

 

Good value for money however the food was a bit oily for my liking.

My Goat Biriyani recipe

Difficulty Level – Moderate :)


Time - roughly 2-3 hours
 
Ingredients:
2 kilo diced lamb - preferably half boneless and half with bone
4 tablespoons of ginger/garlic paste
5 tablespoons of yogurt
1 can of diced tomatoes
2 packs of Shaan Sindhi Biriyani Masala
2 kilos of good quality basmati rice
Garnish; chopped coriander and mint
 
Method;
Put oil in a pot - enough to cover the base - Put the gas on high heat
Place all the meat in the pot and fry it till it get brown colour
Add ginger/garlic paste
Add spice mix
Add yogurt
Add tomatoes
Close the lid and put the heat to low and let the meat cook until its completely cooked
 
**while doing the above make sure the meat does not stick to the bottom of the pot so make sure to keep stirring as you go along
 
Put the rice in water and drain it twice. Leave them for 20 mins. Boil water in a pot for the rice. When the water starts boiling then add two tablespoons of oil and three tablespoons of salt in the water. When the rice is 70% cooked then take it out and strain it.
 
Get a bigger pot and start to assemble the rice along with the lamb curry
 
-use an iron plate and put the pot on it
-put some oil in the bottom of the pot
-put a layer of rice
-put a layer of lamb curry
-put a layer of rice
-put the coriander and mint
-put a layer of lamb curry
-put a layer of rice
-put coriander and mint along with some colour
Put the lid on and make sure its completely sealed then cook it on high heat for 10 mins and then bring the heat down to low and cook for further 30mins.
 
Do not open/close the lid for the first 30 mins of cooking...just open it afterwards and check if the rice have been cooked. If yes then your biriyani is ready.
 
Serving instructions: Use a big spoon to mix the biriyani from the bottom to the top so the meat is well mixed with the rice and then serve it with some mint yogurt.