This week for our creative ESOL & Cooking class at Levenshulme Old Library, our student and dear friend Hanane kindly showed us how to make the delicious Messamen (مسمن), a traditional pancake-like bread stuffed with meat, vegetables and aromatic herbs. Hanane informed us that this bread is usually eaten in the morning or in the afternoon with guests, but always has to be served with Moroccan tea or coffee. That’s a requirement! We would love to share the recipe with you as it is so easy, so versatile yet looks impressive once it is cooked!
There is no English translation for Pitha, the women told us. The closest they could get was cake or pie but we really think they resemble a dumpling the most.
At our June session in Levenshulme Inspire, We gave the floor to a group of women who agreed to teach us a kind of dumpling from Bangladesh. We thought we would share it with you.
As always, these little dumplings are traditionally made for special occaisions, receiving guests, a main staple for a Bangladeshi wedding and can also be eaten in small servings as a snack or with tea.
They sell them everywhere in Bangladesh and apparently you will see them on the road side being sold by vendors and small food stalls. They are strongly representative of culture and life in Bangladesh with their variety of different forms and fillings.
These little treasures were a joy to make. Unbelievably easy and look really impressive on the cake trolley. Continue reading “পুলি পিঠা Puli Pitha – The Ladies of Levy & their Bangladeshi Coconut dumplings”
Dimitra showed us how to make two different kinds of parcels. Her husband really loves eating these. We have decided to show you just one parcel (Tiropitakia) and the filling as well but we will also give you the Spanakopitakia filling too so you can have a choice.
One of our sides to go with our boiled Jiaozi at the end of the Supper Club was this salad. It is a hit with veggies, vegans and meat-eaters as taste is so fresh and tangy. We adjusted our flavours to fit a South Western Chinese style salad (like Thai cuisine, with lots of lime, chilli, coriander and sugar). Continue reading “涼拌乾絲 liang ban gan si – shredded tofu salad”
By popular demand from our guests at our April supper club, we are releasing our recipes for our salads that accompanied our dumplings. Starting first, with ‘pai huang gua’ or smashed cucumber salad.
Clare first found this recipe at a chain noodle restaurant just next to Changchun train station in the North of China.
These pastries have just two flavours and are incredibly easy to make, yet their folds make them look impressive. Serve for breakfast or brunch with a simple salad or home-made coleslaw.
- 500g self-raising flour
- 1 tsp yeast
- 1 tsp sugar
- 1 tsp salt
These dumplings originate from the Hui minority cuisine. The Hui minority (回族) are a predominantly Muslim ethnic group in China who live mainly in the Northwestern areas. As eating pork is forbidden in Islam, their cuisine favours lamb and mutton as a meat, which they find warm and nourishing. Continue reading “Northern Chinese Lamb Dumpling Recipe”