These Indian flat-breads are AMAZING!! For me, I ate a couple and it didn’t even upset my digestion; in fact I love these so much that I’m going to plan meals around them (in moderation of course). As I was eating them I was imagining all the saucy recipes I can make that I can dip this “bread” in. I have found my alternative to sourdough bread!! That is what it tastes like, yummy soft and crunchy sourdough bread, but made in a fraction of the time.
I’m always up for trying out gluten-free breads that have simple ingredients, not loaded with 5 different flours and usually heavy on powdered starches, so when I saw a recipe for dosas, I was intrigued and tried it using rice flour and garbanzo flour. It was good but I didn’t want to eat too many and wanted to find a more traditional way of making them, so I did my homework (pintrest), and used 4 different recipes together to make these. Many of the recipes seemed confusing by the instructions and I was a bit overwhelmed, but it was really simple, just took some time while fermenting…no problem.
One problem with these is that they don’t hold up well if you use it as a sandwich wrap; you have to take the filling and the dosa separately, and then assemble right before eating.
You can make a bunch and freeze them in portion size packages (Ziplocs), or you can refrigerate the batter in a glass jar with the lid closed tight, after it’s fermented. You can keep it for about 5 days; let your nose be the judge. Before using it, let it sit for an hour on the counter to become room temperature.
**These will take a couple days to make, so plan ahead when making a fresh batch.
You can fill these with anything…think crepes or wraps.
- 2 C rice; basmati, jasmine or brown rice
- 1 C red lentils, white or other lentil
- filtered water
- 2 Tbs. acid medium; whey, fresh lemon juice or apple cider vinegar, divided
- 1 tsp. unrefined salt
- coconut oil, grass-fed butter or ghee for cooking
- Separately wash rice and lentils, then strain.
- In 2 separate large bowls, place the rice in one and lentils in another.
- Cover the rice with 4 Cups of warm water plus 1 Tbs. of acid medium.
- Cover the lentils with 2 Cups of water plus 1 Tbs. of acid medium.
- Let both of these bowls sit for 8-12 hours (best overnight).
- Then you will strain and wash separately.
- Then in a food processor, blend the rice and about 1 ½ C water (or more), to make a smooth, creamy texture. You don’t want a runny batter so add the water slowly.
- Place the rice in a large bowl and then blend the lentils using about ¾ C water (or more).
- Add the lentils to the rice along with the salt and mix well using a whisk.
- Cover the bowl with a lid, plate, or plastic wrap and make sure it can breath.
- Then wrap a towel around the bowl and leave it in a warm spot to ferment for 24 hours (or more if you need).
- Once it’s ready, mix it up again; your batter should be a little runny but stick to a spoon and have bubbles in it. If it is too thick, add some more water, slowly. If too thin, add powdered rice (1 tsp at a time).
This is what it looks like when the batter is done:
- Lightly grease a 8- 10 inch cast iron pan (or other pan with a low rim) with coconut oil, butter or ghee.
- Heat the pan on medium and when it is hot, pour ½ Cup of the batter in the middle and spread the batter in a swirl making it as thin as you can.
- When the top becomes dry, it is done (I like to flip it to cook for another minute to brown the other side too).
- They are now ready to be filled, eaten and enjoyed 🙂
This power house breakfast (or lunch) is a great Fall time meal. It can be eaten any time of year, but for some reason Fall/Winter is my favorite time to east this for breakfast. These are quick, easy and a great way to incorporate organ meats into your diet. You can omit the organ meats if you like. I always make a side of sweet potato hash or butternut squash hash.
These are great made a few days ahead of time, jut reheat in a toaster oven or on a small pan with a lid and a little water (1 Tbs.) on medium heat for about 5 minutes, flipping once.
- 1 lb grass-fed ground beef, grass-fen ground lamb, or pasture raised ground turkey
- 3 Tbs chopped organ meats; liver, heart, kidneys, etc. (you can omit if you want)
- 1 small onion, peeled and quartered – and minced if not using a food processor
- 5 cloves of garlic peeled – and minced if not using a food processor
- 1 teaspoon unrefined salt
- 1 tsp oregano
- 2 tsp rosemary or fennel seeds (optional)
- 1 tsp sage (optional)
- 1/4 tsp. ground cloves (optional but recommended when adding liver)
- dash of freshly ground pepper (optional)
- dash of cayenne (optional)
- cooking fat such as coconut oil, grass-fed butter, ghee, grass-fed tallow, or grass-fed lamb fat
- Place the ground meat in a mixing bowl.
- In a food processor, blend all the ingredients including the organ meat, leave out the ground meat.
- Then add the blended ingredients to the ground meat and mix all ingredients together.
- Make patties in any shape and size you want (I like to make small hamburger sized patties).
- Heat a cast iron pan on medium heat and melt your cooking fat of choice.
- Cook the patties on medium heat for about 4 minutes on each side with a lid. When both sides are fully browned, check the middle to see if it’s fully browned and it’s done.
To store, let it cool completely and use a glass container with a lid to store the patties in the fridge for about 3 days (maybe up to 5, you would need to make that call).
For turkey, here is a recipe I really like to make (same instructions as above):
Turkey breakfast patties
- 1 lb ground turkey
- ¼ lb chicken livers
- 1 small onion
- 4 garlic cloves
- ¼ tsp powdered cloves
- 2 tsp oregano
- 1 tsp unrefined salt
Lately I’m enjoying breakfast patties of all flavors, I came across a delicious looking recipe for chorizo, butternut squash and egg on PaleOMG, and since I don’t eat pork, except the occasional pepperoni, I made my own beef chorizo to go along with it.
It turned out fantastic! I’ll be making this recipe quite often this fall. You can easily replace the butternut squash for any other hard winter squash or sweet potato.
- 1 Tbs healthy fat such as grass-fed butter, ghee, tallow, lamb fat, coconut oil
- 4 C butternut squash, seeds and string removed, peeled and diced small
- ½ yellow onion, finely diced
- ½ pound beef chorizo
- unrefined salt and pepper, to taste
- 5 pasture raised eggs
- Melt the cooking fat in a large frying pan, preferably cast iron.
- Add butternut squash and onion.
- When the butternut squash is soft, add the beef chorizo.
- Break up chorizo into small pieces and cook until completely cooked through.
- Then add salt and pepper.
- Use a spoon to press in 5 little crevices. Crack eggs into the crevices. Place a lid over the pan and cook until eggs are cooked to over easy (or to preference), about 3-4 minutes.
If you like avocado, a side of it goes well with this meal.
Here’s one I did with sweet potato, garlic & kale…DELICIOUS!
Chorizo is so delicious but since it’s made with pork and loaded with preservatives in the grocery store, I haven’t had any for over a decade! The other day I smelled someone making chorizo and made me want to eat some! I didn’t really think about ever making it at home and not using beef…that was until I saw a really great looking recipe on PaleOMG! It was made with pork, and my immediate thought was “I wonder if I could substitute ground beef?” So I did a quick search, decided which spices seemed best and tried it. I am so glad I did, the taste was phenomenal!
I was not disappointed at all, in fact I am preparing my shopping list for the week to include chorizo all week! I think I’ll get tired of it, but that’s ok, along the way I will gain more experience to fix that next craving. I’m going to try sweet potato hash in place of the butternut squash, I know it will be great 🙂
In this recipe, organ meats can easily be “hidden” by adding 3 Tbs. of chopped organ meats per 1 pound of ground meat. You could also use ground turkey or ground lamb.
- 1 lb grass-fed ground beef
- 2 cloves of minced garlic
- 1 tsp smoked paprika
- 1 tsp unrefined salt
- 1 tsp oregano
- 1 tsp chili powder or ¼ tsp cayenne
- ½ teaspoons dried red pepper flakes
- 1 Tbs apple cider vinegar
- 1 Tbs filtered water
- In a mixing bowl, put all the spices, apple cider vinegar and water and combine.
- Then add the ground beef and mix well.
- Once the meat is fully mixed with the spices, it is ready to be used in your recipe (usually with eggs and potatoes, sweet potatoes or winter squash). Alternately, you can make it into patties or stuff into a casing.
This goes great with avocado served on the side.
Kishek, keshek, kishik, kishk, or keshk…..however it’s spelled, the dish is the same…..
A fine powder that is a mixture of burghul wheat that has been soaked/fermented with yoghurt (laban). This is most definitely a probiotic food and may be the reason it has been eaten traditionally in the winter as a yogurt preserve to help in digesting the heavier winter meals. It is a winter staple in the mountains of Lebanon; surrounding areas/regions have similar dishes, some made with dried yogurt turned into powder. It is eaten as a savory breakfast, lunch or dinner.
For those fortunate to have access to homemade kishik, your in luck; commercial ones are not as tasty nor nourishing. For those who don’t and would like to try, look out because this year I am really going to get on writing my cook book of Middle Eastern dishes and learning traditional cooking secrets from the elder women of Lebanon. Kishik is on my list of foods to master and I will be posting recipes when possible and I’ll be trying a gluten free option using buckwheat.
For now, here is the recipe, ENJOY 🙂
- 3 Tbs. grass-fed butter or ghee
- 6 cloves garlic, minced
- ½ lb. ground meat, lamb or beef
- ½ tsp. salt, or to taste (some kishik can be salty)
- 1 C dry kishik
- 3 C filtered water
- Melt butter in a medium sized pot.
- Add garlic and sauté until fragrant, don’t let it brown.
- Add the ground meat and break it up with a fork as it cooks.
- When the meat has browned, add the dry kishik and mix just enough to let it absorb all the fats (butter and fat from meat) from the pot.
- Next, slowly add water while stirring.
- Stir the soup every minute or so to not let it stick to the pan. Do this until it thickens for about 10 minutes.
- Taste and add more salt if needed.
*You will notice the butter in the picture, just stir and serve.
This mixture will thicken as it cools, best served hot with a side of traditional bread of some kind or over rice (which may raise eyebrows in certain Lebanese homes, but I really like it especially if I’m eating it as a lunch or dinner).