Botswana home chef Hajira Jasat Farook shares some of her family’s most loved Ramadaan recipes.
*Crumbed Bread Rolls
I made these bread rolls with tuna and potato. You can add any filling of choice.
Ingredients
sliced bread, crusts removed and rolled flat
Tuna and Potato Filling:
1 tin tuna
1 potato cubed and boiled till soft (optional)
1 purple onion sliced
curry leaves
2 green chillies
2 tsp mild curry powder
1/2 tsp turmeric
1 tsp paprika
1 tsp black pepper
1 heaped tsp garlic
1 tsp red masala
1 tsp chilli powder
1 tsp lemon juice
salt to taste
oil to fry onions
Method
Fry the onions until just brown, with curry leaves and chillies. Add the tuna and all the spices. Then add the cubed boiled potatoes. Simmer on low for the tuna to absorb the spices.
Put the filling on the side of the rolled bread nearest to you and spread all the edges with laai (flour and water paste). Roll and seal.
Dip in the egg and the crumbs and fry until golden brown.
*Beef Calzones
Ingredients
Fillet steak filling for calzone:
2 cups fillet steak cubed small
1 medium onion cubed
1 tomato cubed
about 2 tbs Steers barbecue sauce
about 2 tbs Steers prego sauce or Nando’s prego sauce
a pinch of sugar
1 tsp garlic
2 tsp red masala
1 tbs tomato purée
1 tsp barbecue spice
1 tsp steak and chops spice
1 tsp paprika
1 tsp black pepper
2 tbs soya sauce
2 tbs Worcestershire sauce
2 tbs vinegar
salt to taste
1/2 tbs lemon juice
2 tbs oil
grated cheese (optional)
Method
In a pot add just enough oil to fry the onions until transparent, then add the fillet steak together with the soya sauce, Worcestershire sauce and vinegar.
Cook until the colour changes. Add about half a cup of water and cook on medium heat until the water dries out.
Now add the tomatoes and all the spices and tomato purée. Cook until the tomatoes are dissolved then add the Steers barbecue and prego sauce. The spices and sauces can be adjusted to taste.
* Sauces for calzone: I mix Steers mustard sauce, sweet chilli sauce and tomato sauce.
Basic dough for calzone
5 cups flour
10g packet yeast (1/2 tbs)
4 tablespoons sugar (2 tbs)
1 teaspoon salt (1/2 tsp)
1 cup milk (1/2 cup)
1/2 cup oil (1/4 cup)
1 cup warm water (1/2 cup)
1 egg
Method
Mix the flour, instant yeast, sugar and salt together.
Beat all the wet ingredients together with the egg and mix with the dry ingredients and make a soft dough.
Allow to proof until double in size then punch down.
Roll small rotis, put the filling on half the roti and top with cheese. Brush the other half with sauces of your choice. Then brush with oil and top with dried parsley. Bake at 180ºC until lightly brown.
*This is the full recipe but you may halve it.
*Farook has collaborated with South Africa’s Irene Dasari to share her Ramadaan recipes on the Facebook page: FABULICIOUS by Irene Dasari.
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