Saheena (Chipped & Rolled) by Stacy & Lisa on Delicious Delicacies (DeliDeli)

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: bread flour

Whole wheat flour adds fiber and nutrients.

chickpeas

🥗Healthier: lentils

💰Cheaper: black beans

Lentils are nutritious and cook faster.

green seasoning

🥗Healthier: fresh herbs

💰Cheaper: dried herbs

Fresh herbs enhance flavor without additives.

curry powder

🥗Healthier: homemade spice blend

💰Cheaper: turmeric

Homemade blends can be tailored to taste.

Introduce the dish and ingredients.

Mix flour, split peas powder, garlic, pimentos, sugar, shadow beni, salt, black pepper, baking powder, and lime juice in a bowl.

Gradually add water to form a mixture with a consistency similar to that of a batter.

Optionally, steam the dashing bush before adding it to the mixture.

Incorporate the dashing bush into the mixture and let it rest for at least 1 hour.

Check if the batter is ready by testing a small amount in hot oil; it should float when the oil is ready.

Heat oil on medium heat for frying.

Using wet hands to prevent sticking, drop the batter into the hot oil carefully.

Fry until golden brown, about 3-4 minutes per side, then remove and drain on paper towels.

For the roll-up sahina, mix flour, split peas powder, garlic, salt, baking powder, lime juice, saffron, and yeast in a bowl.

Gradually add water to form a batter.

Spread the mixture onto dashing bush leaves, layering them to create a large circle.

Roll the leaves tightly, sealing the ends with extra batter to prevent unrolling.

Cut the rolled sahina into half-inch slices.

Fry the slices in hot oil on low heat to ensure thorough cooking without burning, until golden brown.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens