postcard from oman

I’ve been a little hush on the blog lately… But for a good reason. I’ve been holidaying in Oman for several weeks, visiting with my partner’s family. The country here is very beautiful, full of historical sites and souqs.

Al-Nakhal Fort in Al-Batinah, Oman

Al-Nakhal Fort in Al-Batinah, Oman

As my stay here has come to a close, and my plane to Dubai is just a few hours away, I had to share with you the highlight of my trip. I call it my biggest “Oh, man!” in Oman moment 😉

About 2 weeks into the trip, we were driving by a nearby souq and in drifted the smell of “shwa” or as I say “mashaawi“. Mashaawi, in my home country, basically refers to meat that’s been barbecued on coal, often the meat is skewered and marinated, and when cooked, it’s served with bread, finely diced red onion and parsley… YUM!

So this roadside bbq gave off a teasing smell – one that brought back memories of our childhood family barbecues – and although the formula of raw meat, cooked on the roadside, by a stranger with no clear idea of food preparation cleanliness sounds like a disaster – the urge became too strong to resist!

And so the decision was made, we’ll buy 1 of each skewer… It was one of those “my Arab belly can handle it, I grew up on this stuff” and “let’s say bismillah and hope for the best” kind of thought process. 😕

And 5 minutes later, I was sitting in the car, questioning what we had just bought, thinking there was only one way to find out. I could tell two of the skewers were chicken and liver, and there was a lamb one, but what was that last skewer?

Meat Skewers

I ate one of the skewers before I took this.. Can you tell which skewer is the adventurous one?

It was a little chewy in texture, white in colour, and would have been pretty bland without the basting on it. I couldn’t quite put my finger on it. Until my partner’s darling mother piped, “Ohh it’s sheep testicles!” right in the middle of my mouthful of the meat. 😮

Yikes! I didn’t really know what to think. I was in shock a little, I really have tried everything now, I thought. Then my mind swirled between the chewiness in my mouth, the adventurous stew of maddog, and my uncle’s wife who loves pan-frying the stuff.

Rest assured… it went down and stayed down, phew!
What has been your most adventurous holiday treat to date?

cogent cauliflower stew

I’m always in a battle when it comes down to cauliflower. Hence the name for this recipe card!

Cauliflower always gives me this nice set of straightforward arguments as to why I should not hate it. And I’m always replying with illogical responses like “but you make people burp – like ew!”

I don’t know what makes me love this dish so much now, because I don’t like red meat, and I don’t like cauliflower. I think it’s just that slowly – overtime, as my mum made this recipe time and again, I gave in. I don’t “hate” cauliflower, I just hate it when people fry it and eat it (something done widely in Arab countries), or when they don’t serve it with a large amount of spices to overcome it’s cauliflower-ness.

Also referred to as “Syrian Cauliflower Stew” if it helps to know 🙂

Serves: 4-6

Ingredients:

200 g minced meat

1 1/2 cauliflower heads

3-4 cloves crushed garlic

1/3 cup finely diced coriander

1.3 L water or thereabouts

1/2 stick cinnamon

10 peppercorns

salt, pepper, baharat

 

Method:

Wash and remove the leaves of the cauliflowers.

Break into large chunks, using a knife to assist you in cutting up the pieces from the core.

Heat up the deep fryer, when a piece of flat bread turns rosy, the oil is ready for use.

Pop in the cauliflower pieces, turning them within the oil frequently so they can evenly cook, be sure the core/stem is in the oil for a longer time than the top because the top cooks easily.

When the pieces are a faint golden colour, remove from the deep fryer and set aside to release excess oil.

In a non-stick tefal pot, add the meat and a large pinch of salt, pepper and baharat.

Cook for 2 minutes over medium-high heat.

Add the cauliflower pieces into the pot, keeping their stems towards the bottom of the pot (almost like planting mini trees in meaty dirt – hehehe).

The pieces don’t all have to be in one layer, just be sure to put the bigger ones down the bottom.

Boil 1.3 L of water in a kettle.

Add enough of the boiled water to immerse the cauliflowers.

Break up half a stick of cinnamon and add to the pot.

Add the peppercorns and a large pinch of salt. Taste the broth, the salt content should be just over a comfortable saltiness.

Cover the pot and cook on high heat for 10 minutes.

Check on the pot’s contents stirring very carefully.

Reduce to medium and cook for a further 15 minutes.

Next add the coriander and garlic to the pot, cover and cook for 5 minutes.

Dish up and serve with pita bread.

This dish is not eaten with a knife, fork or spoon – you rip up pieces of flat bread large enough to hold comfortably in 4 fingers, then you “clamp” onto a bite sized serving and munch along! Eat how you desire.

Definitely needs a large dash of lemon juice and cumin.

Devour!

teeming [soft] tortillas – burritos from scratch

A few months ago… actually, over 4/5 months ago I saw a recipe for soft tortillas. I bought copha. I never used it. Because I never made them. But the recipe, you see, looked quite an exciting thing to try considering it was so easy to make… you know, something I’m interested in usually boasts easiness. But when I made them today, finally, I realised it that my weakling arms couldn’t do so much rolling! I remembered that time I made parathas/chapati.. Problem is, if you want these soft tortillas to be soft and flexible… you ought to make them thin… like less than a quarter inch thin. If I had a pasta machine I think I wouldn’t mind making these with it! 😉

Other than that, they’re everything to boast about. Easy, quick (besides the rolling) and delicious! Considering nothing flat-bread-like has ever worked with me as it originally should, I think these soft tortillas can strike that record off the list. My little sisters thought they were store bought. Hooray for that! :mrgreen:

 

Below is a recipe for both the soft tortillas and a dish we call lahme makmoorah. When something undergoes “kamr” it undergoes composting or muffling, or being squashed up and cosied up and turned into something fruitful… so when you “compost/muffle” lahme, i.e. meat, you cook it with lots of flavour and onion in it’s own steam in a tiny little pan… or big one if you’re making lots… 🙂 The result is a really tender little filling you can put in your tortillas! 😀

Who can guess where that horse climbing that burrito came from?!

 

Yields: 5 large tortillas; meat in this recipe is enough to fill 3

Ingredients:

Tortillas:

3 cups self raising flour

1 tsp salt

1/2 tsp baking powder for that extra omph

3 tbs softened copha (can use any shortening)

1 cup hot but not boiling tap water

Meat filling:

150 g diced beef (or lamb) (the smaller the pieces, the better)

1 tbs butter

1 medium onion, thinly sliced

2 cloves garlic, crushed

juice of half a lemon

lots of salt, pepper and baharat

Other wrap fillings may include:

1/4 iceberg lettuce, roughly chopped

1 medium tomato, thinly sliced

3 tbs whole egg mayonnaise

pinch of paprika

 

Method:

Start by adding all the tortilla ingredients into a large bowl and mixing in with your hand for form a pliable dough.

Knead for a few minutes then set aside until you wish to cook it. There’s no rising time for this dough, you can cook it immediately but I preferred to cook the meat first.

To make the tortillas, break the dough into five equal parts and lightly oil a clean surface.

Roll the tortillas to a 0.5cm thickeness then immediately place on a preheated non-stick pan, on medium heat.

Leave to cook on one side until little bubbles form, 1 – 2 minutes.

Flip and cook for a further minute, then place between the folds of teatowel to keep warm.

Repeat this for all the segments of the dough.

To make the lahme makmoorah, place the butter, onion and garlic in a non-stick pan on medium-high heat and sauté until the onion softens, about 2 minutes.

Reduce the heat to medium, and add in the meat, and juice of half a lemon.

Sprinkle on salt, pepper and baharat to taste.

Cover and cook for 7 – 10 minutes, stirring occasionally.

To wrap the burritos spread one tortialla with a tbs of mayonnaise, add some of the lahme makmoorah, top with lettuce, tomato and paprika. Wrap and serve…

Devour!

 

P.S. if you guessed the horse came from FiveEuroFood‘s give away, you get 10 points, and if you guessed that he’s so tiny I could use him to hold the wrap in place instead of the toothpick, you get 20 points!

comforting cheesy, meaty pasta pie

When I first saw a version of the recipe below, I was amazed. It’s such a fantastic idea to present pasta and meat this way! 🙂 My version of the recipe is below (it’s almost the same as the original but only a little less on the comfort-food scale, because it’s important to keep ourselves in shape all summer long 😉 ) Just a note to use “normal sized” rigatoni. I bought the extra large ones, but they sort of flopped a little bit, so please do use the normal ones 🙂

Serves: 8

Ingredients:

450 g rigatoni pasta

400 g minced meat (beef or lamb, up to you)

500 g diced tomatoes in juice (canned)

1 medium onion, finely diced

2 tbs tomato paste

3 tbs tomato sauce

2 tbs barbecue sauce

1 tbs oil

handful of Parmesan (up to a cup)

3/4 cup mozzarella cheese

salt, pepper, baharat to taste

 

Method:

In a large saucepan, bring water to a boil.

Add in a large pinch of salt and the oil.

Follow with the rigatoni and cook to al dante.

Drain and set aside to cool.

Meanwhile, add in the meat, spices and onion into a non-stick pan and cook on medium high heat until the onion softens.

Add in the sauces and crushed tomatoes, then cover and simmer on medium heat until the sauce thickens.

Preheat the oven to 200 degrees celcius.

Meanwhile, stand each pasta on it’s end in an 8″ springform pan. Be sure to tightly pack ’em!

Place a handful of grated Parmesan on top.

Spoon in the meat sauce, making sure to push it in into all the pasta.

Bake the pie for 15 minutes.

Remove form the oven and add the grated mozzarella on top.

Return to the oven and bake for a further 10 – 15 minutes.

When the cheese is golden brown, remove from the oven and leave aside to cool slightly.

Run a knife around the edge to loosen the pie, then unmould.

Cut into wedges and serve with any remaining sauce, or a fresh salad.

Devour!

 

 

As for being tagged… I’ve answered 10 questions and tagged the next five answerers! 🙂 Hope you enjoy my answers as much as you enjoy the recipe above 😉

~~TAGGED~~

Describe yourself in 7 words…

1. Proud and happy amatullah

2. Teacher & student (that’s 1 word you see, because it’s both ways)

3. Chef (& explorer of new dishes)

4. Perfectionist

5. Photographer

6. Designer (from weddings, to interior, to web)

7. Makeup artist (and fashionista of course)

What keeps you up at night?

My dreams of course (see next question). Asides from that, I stay up late blogging, reading, and doing other important things like remembering all the dishes I’ve cooked and need to write the recipe for, remembering what I need to cook/do/make/call/go to/email tomorrow. I’m like that.

Who would you like to be?

“fati the owner and founder of…” then you insert words such as Orphanage; Restaurant; Catering; School; etc.

What are you wearing now?

Duh, a blue nightie with huge lettering CUTE IS WHAT I AM (it’s true 😛 )

What scares you?

Every walking beast on earth that is not human. I mean from the grasshoppers and stick insects, to spiders, snakes, lions, horses, cows, dogs, chickens, ducks, everything: you name it, I’m scared of it… okay, a few exemptions: flies (I love it when the splat), mosquitoes (see flies), and kittens (after filing back their claws).

What are the best and worst things about blogging?

Best thing about blogging would have to be all the comments you lovely people leave me! 🙂 It’s so nice to know the insights/ideas/support/constructive criticism, etc, that you all have to say 🙂

Worst thing is the time it takes. I sometimes wish it took a little quicker. Maybe I’m just a bit of a perfectionist(ish) so it takes me forever to complete a blog post 🙂

What is the last website you looked at?

Ehm, being the I.T.ist I am, cough, I have too many sites open…. in my tabs I’ve gmail (can’t live without it), Taste dot com dot au, Woman’s Day (only because I saw a commenter on Eva’s blog from there), and of course I was just at Chica’s blog reading the questions over again! 🙂

If you could change one thing about yourself, what would it be?

Ehm. Where do I start? My intelligence, of course. If I had higher capabilities (intellectually) I’d find ways to earn lots of money so I can live my dreams (see question 2). Since I can only choose one thing, I won’t make a mention of the rest! 😉

Slankets, yes or no?

I didn’t even know it was called a slanket! NO. And sorry for my poor vocab (I call those body blankets).

Tell us something about the person who tagged you…

Chica is living my dream. Going from city life in London to being a Spanish Chica on a mountain, living in the house she and her husband “built”. She’s got gorgeous tiles in her house, and an amaaazing grapevine  I’d like to make dolma and yabraq from one day! She’s talented in cooking and sewing. Thank you Chica for tagging me 🙂

 

I’ll pass on this tag to the following 5 bloggers.. hope you haven’t been tagged before so the fun can spread around:

 

Samah from Good Cooks

Sawsan from Chef in Disguise

Ksenia from Saffron and Honey

Steph from A Dash of Sugar and Spice

Florence & Freddie from Florence & Freddie (who would’ve thought?)

 

 

Syrian sheesh kabaab

I made these kabaabs by chance when abati said “what’s for lunch?”, and I said “we have left over rice, and I’m making salad”…. You know, rice and salad for lunch doesn’t make sense all that much for a Syrian. So he said, why not make some kabaab?! As he fired up the coals, I got working. The whole family had such a wonderful picnic under the sky in our huge backyard..

Yields: 15 skewers

Ingredients:

500 g minced lamb

1/2 bunch fresh parsley, chopped

a large pinch of salt, baharat and a small pinch of ground pepper

2 medium onions for grilling (optional)

Method:

Prepare a coal grill, stove broiler or electrical grill.

Soak wooden skewers in water and set aside.

If frozen, defrost the meat in the fridge, the meat needs to be cold but defrosted for it to stick onto the skewers.

Add the salt, pepper and baharat to the meat and knead for a minute.

Knead in the chopped parsley.

Use a dampened hand to carefully spread the mince onto a skewer. If your hand is too wet, you’ll end up with a very gluggy and sad looking skewer.

Grill the skewers, turning them frequently to your preferred level of doneness, generally the skewers are left to cook for 8 to 10 minutes.

To grill the onion, quarter the onions, leaving their skin on.

Skewer the quarters and cook on the grill for 10 to 15 minutes.

Serve with pita bread, hummus dip, and this salad.

Wrap up your delectable sandwich wrap and,

Devour!

miniature mansaf

Mansaf. Oh Oh Oh. Mansaf. You know what mansaf is, right?

It’s that dish which many Arabs make. It’s that dish that makes me cringe when I see it on the table. It’s that dish that so very unethically goes to waste when everyone’s full. Because it’s just two things (ultimately).

Rice. Meat.

Or rather,

Meat coated Rice.

And the meat, most of the time, tastes very meaty .. like it’s been cooked with very little flavour. And that blood and flesh taste still manifests the very chunk of meat that gets dumped on your plate.

Can you see the picture? I really, really, dislike mansaf. Because of those such experiences I’ve had with it.

So there I was a week ago, looking into a bag full of raw lamb chunks, hearing mum say, “let’s make mansaf” for the dinner party we were having. I wasn’t impressed at all. But I thought that it’d be the perfect opportunity to push aside all my negativity, and prove to myself that mansaf can be delicious!

Typically, just to enlighten you, mansaf is served on a laaarge round tray, probably holding about 4-5kgs of rice and 2-3kgs of meat.

Mum and I downsized it a bit and made 1-2kgs of rice, with about 2kgs of meat. I didn’t do any proper measurements, so it’s completely up to you to do it how you’d like, but the rough outline (me “eyeballing” the ingredients) is below.

Here’s a pic my version of ‘miniature mansaf’, prepared for one person…

Serve this with salad, and you’ve got one happy muncher!

Serves: 20

Ingredients:

1 x macho mansaf roast meat

2kgs long grain rice

lots of salt and water

2 tbs curcuma (turmeric)

1 cup of your favourite nut

1 cup good quality sultanas

a drizzle of some type of oil

one large spring onion (shallot)

 

Method:

Soak the rice in a large bowl for no less than one hour in cold tap water.

Agitate it by mixing it carefully with your fingers every half hour, you’ll see all the starch make the water turn white, so drain as much as you can of the water by tilting the bowl over a sink, and fill it up again with tap water. Repeat this at every half hour mark.

To cook the rice, find a huge non-stick tefal pot then cook as per the instructions on the pack… remembering to add 2 tbs of tumeric to colour the rice. Or you can,

Place the pot on high heat and drizzle with oil, about 5-7 tablespoons.

Drain the rice and add it to the pot.

Stir it through until the oil coats the rice.

Pour enough water on top so that the rice is immersed by a couple of centimetres of water.

Add about 2 tbs of tumeric to colour the rice, and a lot of salt such that the water in the pot tastes a fair bit saltier than your normal eating preference.

Mix it through gently, and when it boils, turn down the heat to low and cover the pot.

Cook for 20-30 minutes, or until the rice is done, stirring only once in between.

Meanwhile, prepare a little saucepan with about 5 tablespoons of oil.

Place it on high heat, then drop in the nuts.

Keep stirring until the nuts are golden brown.

Remove from the saucepan and keep aside.

Add in the sultanas to the saucepan and keep tossing until they swell up.

Remove from the saucepan and keep aside.

To assemble: place the rice in a huge serving plate, and cover it with the roast meat.

Garnish with the nuts, sultanas, and sliced spring onion.

Devour!

macho mansaf roast meat

Mansaf is a rice and meat dish, which I will go into in the next post… (to be posted very soon)…

The meat used for mansaf is usually not very flavoursome, so I’ve come to make an amazing roast to replace it!

Below is a recipe for the roast only, in the coming post, I will put up the mansaf recipe, which calls on this roast.

Not a fan of red meat, but gosh, I even loved this roast!

Serves: 20 (when made with the mansaf)

Ingredients:

2.5kgs lamb chunks

juice of one lemon

a couple sprigs rosemary

a drizzle of some type of oil

cloves from half a head of garlic

a pickled/fresh green chilli, or two

lots of salt, pepper, onion powder and baharat and water

 

Method:

Defrost the meat in the fridge overnight.

Remove the meat from the fridge, and trim off any large amounts of fat.

Wash the chunks and drain any blood that’s come off into the tray while defrosting.

Spread out the chunks over a deep baking tray.

For the spice rub, the way I “measured it” was by coating the meat a number of times, so for example, go over all the pieces three times sprinkling salt generously, once over for pepper, once for onion salt, twice for the baharat.

Toss the meat so that all the pieces are evenly coated.

With a knife, make incisions into the meat.

Slice the cloves of garlic into halves or thirds and scatter over the meat, but also inserting some into the incisions.

Chop up a chilli and add it in.

Finally, pour over the lemon juice and cover the tray with al-foil.

Leave to rest on a bench for at least an hour or two.

Preheat the oven to 160 degrees celsius before marinade time is over.

Pop in the tray on the middle shelf and let it cook undisturbed for 2 hours.

At the 2 hour mark, remove from the oven, peel off the al-foil and scatter the rosemary over the meat.

I like to do this because the rosemary can sometimes make the meat taste bitter, putting it in after the meat is almost cooked infuses the flavour without making it taste bitter!

I ate that charred chilli half….

Cover with the foil and return to the oven to cook for another hour.

Inserting a knife into the meat, the juices should run clear: it means your meat’s done!

Be sure to retain the juices to make gravy. That’s what I’ve done 🙂

You can serve this just like a roast with baked potatoes (which is what I would’ve done), but I used the roast to make mansaf.. Either way,

Devour!

The meat fell off the bone. So the excess fat I didn’t trim off didn’t camouflage as much as I had hoped for! 😉

the SLC

Ehm. Still alive. Just not blogging.

Since I started something called uni – there has been very little time to do anything but stress over assignments and waking up early after a very late night of study.

I miss home life – I really got used to it for …how many months?! 😮

 

So anyway, Food Doc has been kind enough to pass on this 7-link blog challenge. I’m so happy to take it up – I’m just completely stuffing this whole study thing, and taking a breather. To post.

 

Seven Links: Seven Categories: Here they are…

 

Most beautiful post: sinisterly pleasing stuffed potato – one of many: it was so hard to choose this one

Most popular post: luxurious lasagne muffins – a very impressive one, too!

Most controversial post: gleaming guacamole – sour cream smooth or chunky tomato?

Most helpful post: goodbye grandma: suitcase cake – received lots of hits from “how to” searches

Surprisingly successful post: charismatic choc-chip cupcakes – didn’t think it’d turn out so well after all

Lacked deserved attention post: precious pomegranate juice – honestly: pree-cciiouuuss!


fati is proud of it post:  baffling burger muffins – proud to have done them decently despite the rush!

 

 

Five bloggers to receive this challenge:

Doodlemum’s sketch blog

The Gourmet Wino blog

Marynika’s Food To Heart blog

A Dash of Sugar and Spice blog

Saffron & Honey blog

 

That concludes my challenge. Thank you Food Doc for the opportunity to stretch my mind and pick and choose from posts I have close attachments to!

Looking forward to posting a Kibbeh recipe really soon. It’s been sitting in my draw for months now (since I last made it)!

And keep an eye out for a note about my new camera (almost)… Yes, the one I wanted to buy about 3-4 months ago for those who knew. I’ve come really close to finally choosing one – I believe it’s going to be a Cannon (or Nikon possibly). Hoorah.

 

Also just a quick shout out to any advanced Java programmers. If you’re feeling kind enough to help me, I’ll be kind enough to bake you a treat and send it through express post  😉 No really. Java is killing me. Okay, I’ll pay for lunch instead if you don’t like mailed baked goods.

keen kawaaj: potato-tomato-meat

I really feel for this dish. It’s so underestimated.

😦 It’s keen to be recognised. 😦

It’s keen on giving you heartburn and acidity peaks.

Serves: 4-6

Ingredients:

3 large potatoes, srubbed and peeled

180g minced red meat

10 medium tomatoes

2 medium onions

1/4 cup finely diced parsley or,

1/2 cup pine nuts

salt, pepper, baharat

Method:

Preheat the oven to 220 degrees celsius.

Sliced the potatoes to a 0.8cm (0.3″) thickness.

Peel and slice the onions into wedges, about 0.5cm thickness.

Next, take the tomatoes and slice into uneven bit-size pieces. Generally this can be achieved by quartering the tomatoes then cutting the wedges.

Add a large pinch of salt, pepper and baharat to the meat.

Mix until well combined.

Add in the parsley (or pine nuts) to the meat, and mix.

Next break up the meat into small-medium chunks.

Press with your fingers to form an oblong shape.

Add the potato, onions and tomatoes into a deep baking dish.

Add just under 1/2 cup water to the dish.

Next add a large pinch of salt, pepper and baharat.

Mix in until all are evenly coated.

Add the meat pieces into the dish, lifting up some potatoes and tomatoes to snuggly fit in everything.

Pop into the oven for 30 minutes.

After that, remove and carefully mix the ingredients.

Cover with aluminium foil and return to the oven to cook for another 30 minutes.

To serve, remove the al-foil and pop on a large serving spoon.

Eat with pita bread (like how you’re supposed to eat the cogent cauliflower dish).

Serve up some lemon and garlic… these two will add a great flavour to the dish.

Devour!

Note: stovetop version needs 3/4 cup water, potatoes cut like tomatoes, non-stick tefal pot, medium heat, approximately 45 minutes – just check by tasting some 🙂

humble heart burgers

When my granny made these meat patties a few months ago, I stayed right away. If I could be a vegetarian, I honestly wouldn’t hold back. The veggie in me isn’t because of animal friendliness (rather, I have a morbid fear of every animal alive), it’s just because I’m no fan of red meat – because it tastes….. meaty. I thought, grandma, how can I eat these when there’s no flavour to overcome that meatiness?! I was simply not convinced.

Until I tried one.

It tasted beyond..

AWESOME!

Today I learnt the recipe from mum, here it is below… Enjoy!

Serves: 2

Ingredients:

2 large bread rolls

Burger meat:

200 g minced beef (or any red meat – maybe minced chicken works, too)

1/2 cup semolina (extra for work surface)

1 egg

salt, pepper, baharat to taste, paprika and powdered veggie/chicken stock is optional

Burger fillings:

lettuce, cucumber, tomato, carrot, cheese, sauces

Method:

Combine the burger meat ingredients in a bowl and mix until well incorporated.

To make hearts, your meat will need to be very cold, yet pliable, so you might want to pop it into the freezer for a while.

Now I don’t know how grandma rolled it, but I had to do lots of experimenting today to find out a suitable method.

Option one: dust a work bench with semolina, and flour your rolling pin (you can “semolina it” can you?) 😉

Place the meat on the bench and dust with semolina.

Roll your meat to a desired thickness.

Cut out a love heart using a pancake mould.

Transfer to a plate or storing container or a pan!

Option two: Place greaseproof paper (shiny side up) on a bench. Place the meat on it.

Top the meat with another paper (shiny side down onto meat).

Roll to desired thickness.

Remove top paper, cut out shapes and transfer the meat patties.

 

Option three: use cling wrap instead of greaseproof paper for option 2.

These three were the ones I tried. I also tried to flour the surface instead of using semolina, but I wouldn’t suggest you do that.

 

Heat a pan with a light drizzle of oil.

Turn down the heat to medium and place the patties in the pan to cook for a few minutes on each side.

When ready, dish up and leave aside for plating.

Prepare the vegetables by cutting them into wedges, slices, grated, etc.

Split your bun in half and pop on a meat patty.**

Top with a slice of cheese….

….then the vegetables.

Finish with some mayo and sauce.

Salt and pepper for those who like it.

Devour!

 

**A cute idea is to keep the bun open and place a love heart pattie on the inside of the top half. That way your lovely hearts will be noticed, and everyone can share the love!