Day 2 of Ramadan went well alhamdu Lillah with four of my children fasting: 15, 13, 10 and 7 year olds. My 4 year old decided at 11:30 to fast and she held out for two whole hours! I opted for a finger foods theme today. There was shorba already prepared that just needed to be reheated and to accompany, there were shop bought veggie samosas and shop bought onion bhajis (wasn’t able to buy samosa pastry to make my own samosa and borek until this afternoon), tuna rolls and cheese rolls, chicken nuggets and cous cous salad. No dessert today but there is always plenty of ice cream in the freezer for whoever has a sweet tooth!
For the cous cous salad, I cooked 1 cup of cous cous according to the microwave method mentioned here but omiting the final stage of adding ghee or butter. I left to cool and then added a good glug of Hellman’s French salad dressing then added chopped cherry tomatoes, olives, diced cucumber and 1 package of Apetina feta with garlic and green olives. (I normally add chopped sundried tomatoes too but have run out.) I mixed well and refrigerated.
1 cup dry cous cous
2 tbsp salad dressing
2 inches cucumber, diced
1 small tomato, diced or a few cherry tomatoes, quartered
For the little tuna rolls and cheese rolls – I drained 1 can of tuna in brine and set aside; beat 2 eggs with a splash of milk and set aside.
Next I took 10 slices of white bread, removed the crusts and rolled out flat with a rolling pin. I sprinkled the tuna over the bread, rolled up tightly and then dipped in the egg. The egg dipped rolls were then shallow fried in a few spoons of hot oil until crispy and golden. I made a further 4 slices of bread filled with cubed cheddar.
Sushi looks so attractive but here in Riyadh it’s quite pricey. When I saw the Japanese seaweed ‘Nori’ sheets for sale in thelocal supermarket recently, I snapped up the opportunity to buy them along with a bottle of Japanese seasoned rice vinegar.
For each sheet of Nori seaweed:
1/2 cup of Japanese rice or other shortgrain rice such as Italian arborio
3/5 cup water
1.5-2 tbsp seasoned rice vinegar
Fillings cut into strip, i.e. raw salmon, smoked salmon, cooked shrimp, cucumber, avocado etc
Japanese Wasabi paste if you like it spicy
Soy sauce for dipping
Rinse rice under cold water, drain. Add cold water and bring to boil, reduce heat, cover and simmer for 12 min. Remove from heat into a glass bowl and mix in 1.5-2 tablespoons of Sushi vinegar using a wooden spoon. Leave rice to cool before using it.
Place a sushi Nori sheet onto a bamboo mat (I just placed it onto a sheet of aluminium foil). Spread with the cooked, cooled rice over about 3/4 of the sheet.
Now place your choice of fillings along the centre of the rice on a strip. Carefully roll up the mat or aluminium into a sausage. (Watch demonstration here) Gently squeeze to ensure that the sushi stays rolled and then remove the mat or foil.
Carefully slice the sushi before serving.
I found it very easy to make and my sushi loving 12 year old really enjoyed it!
I wanted to create something a little more rustic than the typical bouillabaisse so I looked to North African recipes for some inspiration for this soup or shorba as it is known in North Africa. This quick and simple soup is a modification of various fish soups I found in my recipe books.