Leslie Bartosh, CEC, AAC, FMP

  Jujeh Kabab with Batbout, Chickpeas and Salad We enjoyed this jujeh kabab so much, the last time we made it, we decided to revisit it.   This time we had an appropriate salad to go with it. Such delightful flavors and textures.   I promise, there was nothing like this in South Texas when I was young!   The yogurt, citrus, and saffron marinade does wonders for the chargrilled, chicken thigh kababs.   I bone and skin the chicken thighs myself.   But, boneless, skinless chicken thighs are readily available in stores.   The yogurt helps tenderize the chicken.   It also helps keep the chicken moist. I only have a few skewers, so I experimented with marinating some whole boneless, skinless chicken thighs and chargrilling them whole.   It worked like a charm.   But, having this dish in kabab form lends interest and intrigue.   It brings vision of meat cooked on a sword and served from it onto your plate! The cooked chicken also reheats nicely in the oven.   I wrap it tight i

I have a fascination with breads.   I am particular, I am fascinated with flat breads from different cultures.   Most cultures seem to have them.   And there is a lot of variety to choose from.     Some flat breads are thin, some are thick, some are soft and tender, others are chewy, and some are even shatteringly crispy!   The bread in the picture is from Morocco.   Typical of breads from some areas, the spelling of its name varies.   In some recipes it is spelled Batbot or Bat Bot.   In others it is spelled Batbout. As is typical when the name of an item is spelled multiple ways; different recipes outline processing the bread differently.   The flour(s) used vary, as does how the bread is proofed.   Most recipes proof the bread after it is rolled into rounds.   In the recipe I use,   the dough is bulk proofed/fermented and then rolled out and cooked. Most recipes do not dock the bread before it cooked.   The recipe I use stipulates that the bread should be docked. You may