Dulse Pull Apart Rolls with Chia, Flax and Sesame Seeds

Packed with 3 super healthy seeds, these fun Dulse Pull Apart Rolls with Chia, Flax and Sesame Seeds will win the heart of all bread lovers, especially those with a weakness for the sea!

Summer is going by too fast! It seems like it was just #twelveloaves a week ago but here we are already with my third participation. In this group we bake a bread every month with the addition of the monthly theme flavor or ingredient. This month we were asked to add seeds.

I was not even planning on participating this month because my schedule is just that insane! But I purchased a weird food ingredient (we love those at CEE) on my trip and I could fit it in my recipe, so here we are mixing up some dulse seaweed with chia, flax and sesame seeds.

Dusle Pull Apart Rolls with Chia Flax and Sesame Seeds

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Algerian Griwech Pastries

These intricate Algerian Griwech pastries are made from contortioned dough into elaborate shapes, then fried and coated by a syrup and sesame seeds.

The word griwech translates to “crunchy” and that is a perfect description of the texture, yet they remain very delicate and are beautifully perfumed with orange blossom water. Algerian Griwech are very popular during religious celebrations, weddings and during the Muslim fasting month of Ramadhan which is just about to end.

Algerian griwech plate

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Gers Ogaily, an exotic perfumed cake from Kuwait

An exotic perfumed cake from Kuwait called Gers Ogely; with saffron, cardamom, rose water and toasted sesame seeds flavor notes.

It’s time for the MENA (Middle Eastern & North African) Cooking Group. This monthly group has for goal to help us discover the culture and cuisine of the countries found in these parts of the world. The host of the month will choose a savory and a sweet dish from the country and the members pick one dish to make.

This month we are exploring Kuwait and I chose a traditional and very popular cake called Gers Ogely.

Gers Ogely Kuwaiti cake 3

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Creative Cooking Crew: Candied Bacon and Apple Halva with Maple Gastrique

I am sure I have mentioned this before but just in case, I do not really watch cooking shows. So don’t say to me :have you heard of the latest crazy chef “enter name here”? Chances are you will be the first to tell me. I like cooking shows but I have trouble keeping full attention. It is the same with sports on TV. Of course I am aware of the hit shows, take Chopped for instance where a mystery basket of ingredients is given and must all be used in a recipe.

apple bacon halva 9

Well that is exactly our theme this month for the Creative Cooking Crew which is hosted by Lazaro Cooks and Foodalogue. I was really excited by this challenge. Give me weird stuff to mix up and I am a happy gal! The ingredients we were given were Granny Smith apples, nut butter, vinegar and bacon. When I read the list I had no idea what to make but I wanted the extra challenge of coming up with a dessert. My creation is a Candied Bacon and Apple Halva with Maple Gastrique.

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Sesame Leaves

I am going through an Asian cooking phase right now. I believe one reason for this little obsession is my visits to a few Asian grocery stores filled with unfamiliar ingredients. Oh pretty shiny new things to try! Here is my latest experiment: Korean Sesame Leaves

These aromatic leaves are a staple of Korean cuisine. And would you not know it there just so happens to be a Korean grocery store near where I live. This is where I found them. They were $1.50 for a bunch. I had not idea what to do with them but for that price I think it was worth the risk he he.  I nibbled a small piece of this leaf and it revealed to me subtle minty and nutty flavors.

Now the real name for this leaf is Perilla and the sesame leaf has no actually no relation to sesame seeds. It’s actually a case of lost-in-translation. The Korean word deulkkae gets translated literally into wild sesame. There is a Japanese version, same family but not same leaf, called shiso. From my online research you can shred it and toss it into a stir fry or a green salad. Some dishes use it an eating implement where you pick up a meat, a vegetable or else with the leaf instead or say a spoon or fork. I chose a really fun recipe, Leaf Jeon, for this new found ingredient.

Leaf Jeon

1lb ground beef
1/2 chopped onion
1 chopped garlic clove
salt and black pepper to taste
1 egg

20 sesame leaves, approximately
flour
2 eggs
olive oil or any oil for cooking

Directions:

In a bowl mix the ground beef, chopped onion, garlic, salt, black pepper, and 1 egg.

Cut the stems off the sesame leaf, clean them under the tap water and shake off the excess water. Do not pat them dry . Grab a plate filed with some flour and coat both sides of the leaf with flour.

Grab one coated leaf, put some of the mixed meat mixture on it and spread it over most of the surface with your fingers. Top it of with the other coated leaf. It should look like a leaf sandwich with beef in the middle.

Beat 2 eggs in a bowl. Quickly dip the leaf sandwiches on both sides in the egg mixture and then fry in a bit of olive oil  them in a pan again on both sides until the meat is cooked and the outside has browned a bit.

I served mine with slices of pickled daikon and deep fried Shishito peppers (leftovers from my Adegashi Tofu). Other great accompaniments would be rice and kimchi. If you like prepare a  soy sauce mixture to serve with the Leaf Jeon.  This was quite a simple recipe and you can make it pretty fast. I really like the taste but I would perhaps adjust the spicing of the meat a bit. The sandwiches were still quite tasty with a very subtle flavor from the leave and an oozing fatty taste…in a good way. It’s like the fat from the ground beef had nowhere to escape during the cooking and it stayed trapped in there.

Soy sauce mixture: soy sauce slightly diluted with a bit of water, chopped green onions, sesame seeds, and red pepper powder.

Roasted Black Sesame Ice Cream

As someone put it best earlier on twitter when I announced what was going on in my kitchen…

Really? That sounds like something outta Iron Chef Japan. Can’t imagine what that would tastes like?!

Two words on how it tastes: AWE and SOME

I came across this flavor at Atti during the dinner group’s Christmas dinner. They served green tea, red bean, ginger and this black as night sesame ice cream. This last one was the hit of the meal both in taste and sight. I made a mental note to find a recipe. Then winter came to Montreal and I mentally blocked the ice cream machine out of my mind. But spring like weather has come early to Quebec this year without a real trace of snow anywhere in a month. The ice cream machine was calling my name….

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