Apart from serving as a mainstay of the perfect Durban Beans Bunny -  white kidney beans also serves as  a delectable  spread  or dip when puréed . The neutral taste of white beans enables their versatility of taste sensations when combined with different spices. This simple white bean dip involves braising white beans with cumin seeds and chili flakes then blending with garlic and lemon juice to form a creamy- guilt free snack or filler for pita breads.

Spicy White Bean Dip Recipe

Recipe By Georgia
Preparation Time: 10 minutes
Cooking Time: 10 minutes
Total Time: 20 Minutes

Ingredients

• 300g canned or pre boiled White Kidney Beans
• 1 leveled tablespoon cumin seeds
• Half teaspoon chilli flakes (or desired limit )
• Juice of one lemon
• 2 cloves garlic
• Half teaspoon garamasla
• Half teaspoon salt
• Half teaspoon olive oil for braising
• Additional olive oil for topping
• 75ml lukewarm water or plain yogurt
• Optional Coriander

Cooking Directions

1. Heat a pan on medium heat. Toast cumin seeds.



2. Add oil. Add the kidney beans. Add chill flakes and crushed garlic. Retain on heat until the beans start to brown slightly. Add garamasala and salt. Braise for 2-4 minutes on low heat.



3. Remove from heat. Allow cooling for 5 minutes then add lemon juice and water or yogurt. Blend to form a smooth paste.


4. To weaken the consistency of the bean dip add boiled cooled water or yogurt.Top with olive oil. Serve with toasted pita bread or sliced vegetables.

Pita Breads are pocket like flat breads, not only are they easy to make but also versatile. Pita can be stuffed with nearly any filling desirable - often serving as the perfect  lunch. Like most flat bread pita  requires a few basic ingredients but the secret to making this  flat bread successfully lies in the method and cooking techniques. Although you don’t need a tandoor to make perfect pita bread at home-the modern equivalent simply requires a preheated oven – I recommend at least 45 minutes before you intend cooking the pita breads.

This Pita bread recipe is one I’ve concocted through trial and error since eating my first Pita  at Anat in Durban. Back then this was a treat my sister and I looked forward to after scrounging  from our student pittance. Pita bread along with most Middle Eastern foods has remained my favorite foods- after all it is still both affordable and nutritious.


Some Tips for Perfect Homemade Pita Bread:

• Although most breads  are best baked with strong flour, I usually make Pita bread with cake flour.
• The dough must be  kneaded continuously for 7-10 minutes. Punch, press and  fold the dough.
• Depending on  the quantities you want to make always keep the water: flour ratio to 1 part water: 2 parts flour.

Pita Bread Recipe

Recipe By Georgia
Preparation Time: 2 hours
Cooking Time:  20 minutes
Total Time: 2 hours 20 minutes
Yield: 6 medium Pita breads

 

 Ingredients

• 400g cake flour
• 1 tablespoon instant dry yeast
• 1 tablespoon sugar
• 1 teaspoon  salt 
• 1 tablespoon olive oil or sunflower oil 
• 200 ml lukewarm water

Cooking Directions

1.Combine the dry ingredients. Add the oil. Add water.


2. Mix to form a soft dough. The key to soft bread lies in the mixing technique. The dough must be kneaded for at least 7-10 minutes continuously by punching and folding the dough over and over until the yeast and flour are thoroughly combined. For this reason I recommend making bread when angry!...punching dough can be quite an  effective mood changer. After kneading for 10 minutes cover the dough and leave aside for 1 hour. Make sure the dough is placed indoors in a warm spot.



3. After 1 hour the dough will have doubled its size. Punch the dough down to release the  trapped air in the dough. Roll into a swiss roll…just like in my Roti recipe.


4. Cut into even pieces then flatten to form discs. Roll each disc into a 6cm diameter pita breads. Cover and leave aside for another 30 minutes. Preheat the oven to 200 degrees Celsius.




5. After 30 minutes turn up the heat to 250 degrees Celsius then bake the pitas. Turn after 2 minutes in the oven. Turn once more after another minute or two once the pita breads have risen.


6. Remove from oven. Serve as desired. Pita can be stored in the freezer. Simply defrost overnight in the fridge or heat in the oven as needed.

Baba Ghanoush (Baba Ganush) is a humus like dish-made from grilled Aubergine. This Middle Eastern condiment is often served with pita bread and a selection of salads. Baba Ghanoush is traditionally made by grilling aubergine over hot coals, the skin is then removed revealing the delicately cooked inner core of the aubergine which is  compounded with tahani (sesame seed paste), garlic, salt and lemon juice. Similar to Humus this dish is also topped with a layer of olive oil and chopped coriander.