Low-Carb Berbere-spiced broccoli cheese “flatbread” with Tahini sauce

xolvp9yIngredients for the sauce: 

  • 1/2 cup tahini paste
  • 2/3 cup full fat Greek yogurt
  • 2 cloves of garlic – smashed and then minced
  • two hand-fulls of flatleaf parsley – finely chopped
  • two hand-fulls of mint leaves – finely chopped
  • 1/4 cup fresh lemon juice
  • grated zest of 1 lemon
  • 1 tsp pomegranate molasses (optional)
  • 2 Tbs high quality extra virgin olive oil
  • 1/2 cup+ water

Ingredients for the flatbread:

  • 1 x 15oz bag of riced broccoli (you can also use cauliflower or any other riced veggie blend or rice your own with a food processor and a few pulses)
  • 2-3 cloves garlic – smashed and then minced
  • 1 cup + 2 Tbs shredded mozarella
  • 2 large eggs
  • salt and pepper to taste
  • scant 1/2 tsp berbere spice mix (you can buy this online here at World Spice)

Directions:

  1. Mix all the ingredients for the sauce, except for the water in a bowl. Add the water, a little at a time, until you have a thick sauce with a pour-able consistency. You may need to add a bit more water depending on the thickness of your tahini paste and other ingredients.
  2. Preheat your oven to 425F.
  3. Add your riced broccoli into a large microwave-safe bowl. Cover it and heat on high for around 6-7 minutes or until the broccoli is tender. Give it a few stirs to start cooling it down. Add the garlic, and berbere and stir. Once it has cooled a bit add the shredded cheese. Stir to incorporate and then add the eggs and stir the mixture again.
  4. Onto a large baking sheet, lined with parchment paper, add your broccoli mixture. Use a large spatula to spread it around. I like to keep mine on the thinner side (a little less than 1/4″ thick) as it helps to give it a nice dry consistency when it is done. Bake for 25 minutes on a middle rack. Give it a check and rotate it after 17 minutes.
  5. Cut it up into your desired shape. I find a pizza cutter works well. Serve with tahini.
  6. This recipe also works well as a low-carb wrap bread. I find it pairs well with my Israeli Chicken Meatballs.

 

 

Advertisements

Ingredient Spotlight – Fenugreek Leaves

Chicken with vegetables in a thick and savory sauce

For a while now I’ve been challenging myself to try new ingredients. I love world cuisine, but like many self-taught home cooks, sometimes I get intimidated by trying to create or recreate wonderful dishes I’ve had served to me by native cooks. Two years ago, my friend took myself and my husband to an Indian restaurant that I’d never been to before. They had this wonderful dish of murg methi (chicken with fenugreek leaves in a curry-like sauce) that was quite literally one of the best dishes I’ve ever had in my life. The flavor profile was bold but balanced and, while I’m sure it was horrible for me it tasted devine.

A few months ago, I picked up some dried methi leaves. They have been sitting in my spice cabinet all this time. I picked them up after chatting with my friend about that memorable dish. All three of us (she myself and my husband) remember it quite fondly. I had ordered it but the three of us had gobbled it up together and barely even touched the other two dishes, although to be fair, they were very tasty too. I told her I was dying to go back and eat it again and that we should all go back together. Sadly, she told me she had gone back a few times over the past few years. Perhaps they changed cooks or management, but she informed me that she had been very disappointed in the dish since.

I realized that it was up to me to find a way to make myself a substitute. Continue reading