Egyptian massak’aa is easily one the tastiest dishes out there. In this version, sliced eggplants and peppers are lightly fried and then cooked in an irresistible tomato sauce simmering with garlic, onions, cumin, and vinegar. It’s really a simple dish to prepare with complex flavors that will have you mopping your plate spotless with your pita bread. Traditionally, massak’aa is made with ground beef between the layers of eggplant, but the beef can be omitted completely for a vegetarian version. I sub-in parboiled lentils to simmer away with the sauce, so that it is a hearty meal rich in antioxidants and satisfying protein. We love this vegan version and with the pandemic and shortage of beef, I think many of you will enjoy this flavorful option! My version becomes even easier because I make it all in one pan, skipping the deep frying step, but none of the flavor.

During the worldwide pandemic forcing us to stay home and having limited trips to the grocery store, I found myself stocking up on eggplants and peppers as they are among some of the vegetables that hold up quite well first being left outside until it is safe to bring into the home, and then even longer in the refrigerator crisper. Another eggplant favorite recipe that my kids enjoy is the maqlooba, a one pot dish of aromatic spiced rice layered with eggplant, cauliflower, potatoes, and some tomato. So YUM.

Ingredients

I like to use Asian eggplants because the skin is thinner and they have a milder flavor. You need about 3 Asian eggplants for this recipe, or 2 of the globe variety. Traditionally, Egyptians peel strips of the outer skin, which probably helps the eggplant cook down better, but I like to retain the nutrients as much as possible. I only cut off parts that appear like they need to go. I do strip off a few stripes if it is the fatter, globe eggplant, because the skin is thicker on those. The eggplant can carry a lot of water inside that can make them cook tough, and taste bitter. To remedy this, they need to be sprinkled with salt, which draws out all these bitter juices. They can then be blotted up of those juices before sautéing.

For peppers, you can use any combination of green, red, or yellow peppers. I always have all three types, as I love them all. When I cook Middle Eastern dishes I prefer the longer green cubanelle peppers, as they have a milder flavor that goes nicely with the dish. I throw in one jalapeño, sliced open in half so that it can slightly kick up the flavor of the sauce just a little bit, without making it unbearable for the kids in the house. You could definitely add in 2 more if you like more spice, and dicing it will allow the flavor to permeate throughout more of the dish.

Use a red pepper paste by roasting the red bell peppers, peel them, and puree with olive oil and a dash of cayenne. Or simply use a jar like Mina’s Red Pepper Harissa paste. This really adds dimension and flavor to the dish.

This is the perfect recipe to put your soft, overripe tomatoes to work in. I used about 4 really juicy tomatoes, quartered them, and just let them char and get golden before melting into a flavorful chunky tomato sauce. I then supplement 1.5 cups of tomato sauce when I am ready to let it all simmer together.

Cumin, garlic, vinegar, salt and pepper are all the essential flavor agents here. The peppers and tomatoes sauté and sizzle in the pan until they char and develop some color, which releases incredible flavor to this dish. It all comes together once I pour on the tomato sauce all over everything and let them simmer away until they are amalgamated into one creamy and flavorful dish ready for the licking–with some pita bread of course!

You can use beef in this recipe, as is the classic Egyptian method. To do so, prepare the beef by cooking it first in a pot with a whole diced onion, some minced garlic, 1 tbsp of all spice, and some finely diced bell pepper. I do not include this step in my recipe because I always make it vegan. Instead, I throw in 1 cup of parboiled green lentils simmered with a teaspoon of cumin. I boil them for about 10 minutes just so they are halfway cooked so they can cook all the way through with the remainder of the massa’kaa pan.

Per Serving: Calories 188 kcal, Carbohydrates 28g, Protein 9.5g, Saturated Fat0.8g, Sodium 423 mg, Fiber 6g, Sugars 4g

Their scent fill the air on Ramadan nights. The crunchy and gooey pastry that children lick their fingers after devouring, is easily one of Ramadan’s most favorable memories. Qatayif [quh-ta-yif] are a Middle Eastern delicacy that exude everything delicious. They are mini pancakes, folded up into sweet little dumplings. The crispy dough may hold within a variety of delicious fillings. For this recipe, I use my mother’s classic nut mixture. These qatayif are crispy on the outside, yet fluffy and moist at the same time. They embrace a delectable mixture of pistachios with cinnamon and sugar, are fried or baked to a golden crisp, and then drizzled with (ahem ok, doused in) a fragrant rose simple syrup that runs into every nook and cranny of this sweet pastry.

All over the Middle East, but especially in Egypt, qatayif, along with my other favorite, basbousa, are THE classic Ramadan desserts. Something about fasting all day and having blood insulin levels drop so low made the Arabs invent such incredibly scrumptious little pastries that will boost just about anyone’s energy and mood. Also, a lesser known fact is that qatayif are naturally a vegan treat! So go ahead and share this dessertwith a wide variety of your friends!

The Dough

For me, the most challenging part of qatayif is making the perfect circle pancakes. I am not well versed with dough and making things symmetrical. But I have several tips and trick that will make this a cinch for anyone!

First of all, know that you can BUY freshly made qatayif pancakes at a Middle Eastern bakery during Ramadan. For those living in Egypt, it is uncommon to make the qatayif dough at home, because it is so easily accessible from countless bakeries on every street corner. I have found some places locally in Chicago that can make the dough, although it is not exactly inexpensive.

With that said, the dough batter is very easy to make, and whips up quickly in one blender. I do prefer my mom’s recipe more than the ready made dough because it has the perfect texture. The dough remains nice and crispy and when pouring the batter, it does bubble nicely. It is actually surprisingly easy to make the batter; the key is using good instant yeast. I use Red Star platinum yeast.

Check out these tips for success:

1. Use warm water, not hot and definitely not boiling. You want the yeast to be active and lots of bubbles to form on each pancake, this is how you know you have success with qatayif!
2. First whisk the warm water, yeast, and sugar and let it foam while you combine the dry ingredients.
3. As with all my baking tips for success: USE A KITCHEN SCALE! I cannot tell you how many times my batter came out differently and I had to add a little more water, then a little more flour to achieve the correct consistency. Using a scale and measuring in grams will ensure you achieve the best batter, with the same consistency, EVERY TIME. I include measurements in this recipe in grams for you. You’re welcome.
4. Pour the batter onto a reliable non-stick pan, using a ladle. This ensures that every pancake will be the same size.
5. To make the pancakes, you need to cook it on ONLY one side. As soon as the top bubbles and the wet batter is set, remove it. You do not want to completely dry it out because then it will not stick closed when you fold them shut.

The Filling

Traditionally, a combination of walnuts and other favorites can be blitzed to fill qatayif. My husband is allergic to every nut, except pistachios and because most Middle Eastern bakeries have all kinds of nuts all over the place, he can only eat mine, homemade:) I have since loved using pistachios because they have a beautiful, fragrant, and delicate sweet flavor! The ground pistachios should be pulsed until medium-coarse. I combine them with cinnamon, sugar, coconut, and sometimes raisins. I find the raisins to be a nice juicy pop, but one of my girls prefers it without. The filling can truly be as you like it! Another variation of Egyptian qatayif includes ishta, which is a creamy vanilla custard. These are called qatayif asafiri.

The Syrup

Qatayif need a simple syrup made by simmering sugar and water with a dash of lemon juice. Some people add rose water, but every bottle of rose water I have ever bought smells so artificial and I quite frankly hate the taste. I do love rose, and I once received a lovely vial of pure rose oil from a pastry chef from Algeria. It smells so potent of roses, only a drop is needed to infuse an entire recipe! I love to use this in my syrup, or my latest hack of using dried rose petals or rose tea to simmer in my syrup. This imparts such a delicate and fragrant rose scent that complements the pistachio flavors beautifully in this dessert. I simply boil the rose petals in tea bags in the water, before I add the sugar. Then I proceed with the syrup as usual.

The Oil

Qatayif are traditionally fried. This is how you achieve the best results and ensure they are nicely crisp and golden, especially when making large batches. One of my least favorite parts however is how greasy fried qatayif can smell or taste. So my first remedy is to use a lighter tasting oil such as sunflower oil and grape-seed oil ( I usually mix the two). The other trick is to lay them onto a paper towel for about a minute to drain all access oil before dropping into the syrup. This way, I also know the dough is absorbing the syrup better.

If I am making a small batch for my family, I prefer to simply bake the qatayif in the oven, with a generous brushing of oil on both sides. Many people also swear by the air fryer. I guess that would be an ideal solution!

While most of my recipes are clean and wholesome, I wanted to make sure I have a few solid desserts that I can count on that are both sugar-free (refined cane sugar, not the carbohydrate) and grain-free. I am preparing for a Whole 30 type cleanse and I am extremely nervous to cut out gluten, along with all grains! I love dessert. And bread. And gluten. It’s hard to believe that these Chocolate Chai Spice Banana Muffins are grain-free with their perfectly moist crumb. They are baked with a combination of almond flour and cassava flour and are sweetened with honey and creamy chocolate morsels bursting throughout each bite. My kids and friends did not believe me that it is both sugar free and grain free! I challenge you to make these and not eat more than one! It’s just not possible.

The Clean Ingredient line-up

Chocolate Chunks

I have been reliant on Hu Chocolate for some time now. It’s delicious. I do not mess around with my chocolate cravings. This genius chocolate brand has the creamiest and smoothest chocolate made without sugar or dairy. It is a done deal for me! I try to refrain from any sugar or dessert throughout the regular week, saving indulgences for special occasions or the weekend. This is my secret weapon. It has no added sugars and gives me that deep dark chocolate boost I need. Be sure to check it out. Hu Chocolate is found at Whole Foods, Pete’s Grocery, and Thrive Market in both bars and chocolate gems to bake with. If you want to save money, I find that Thrive Market has the best price. It is worthwhile to make an account and order pantry staples from Thrive, as you receive significant savings than from the standard grocery store, especially on specialty items like these. If you start an account with this referral link from me, you will even save 25% off your order. I earn rewards for each new membership, and you save a good extra chunk of money. This is not an affiliated or sponsored post. I am just trying to spread the good word to access clean ingredients at the best possible price. Good, clean chocolate is something we should all have access to :D.

Cooking fats

This recipe is naturally dairy free. I adapted and modified my original Cinnamon spice banana date muffins which are made with coconut oil. I added almond butter to add extra moisture to the cakes, and to complement the almond flour replacing wheat flour. I kept the eggs because I am not excluding eggs from my diet. However, this recipe can easily be made vegan by using apple sauce or pumpkin puree in place of the eggs! Just add 1/3 cup of apple sauce in place of the two eggs. The bananas and ground flaxseeds already do a great job acting as binders in the recipe.

Sweeteners

To sweeten these cakes, I use 1 cup of honey. That’s truly all it needs! The sweet bananas (6 of them!), coconut oil, almond butter and flour all offer a delicate balance of sweetness that is well appreciated by this moist banana muffin. I usually use even less honey if it is only for me because I became so accustomed to cutting out sugar, I find that these are plenty sweet with all of the bananas.

The Grain Free Part

I substituted 3 cups of flour with 1 cup almond flour + 1.5 cups casava flour. The combination makes for a perfectly moist and fluffy muffin. Casava flour is made from yuca root and I love the brand by Otto’s Naturals. There are no added fillers or preservatives, and it is a soft texture with a neutral flavor. You can substitute all purpose flour with casava with a 1:1 ratio in weight. The batter became nicely fluffy while stirring in the baking soda and the muffins baked up beautifully in the oven. These muffins are hard to tell apart from their gluten counterparts!

Chocolate Chai Spice Banana Muffins (Grain- free and sugar free)

These Chocolate Chai Spice Banana Muffins are grain-free with a perfectly moist crumb. They are baked with a combination of almond flour and cassava and are sweetened with honey and creamy chocolate morsels bursting throughout each bite.

5 from 4 votes

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Course Dessert, Snack

Cuisine American, Fusion

Servings 16 muffins

Ingredients

  

• 6 ripe bananas
• 1/3 c coconut oil
• 2/3 c almond butter
• 2 tsp cinnamon
• 1 tsp ginger
• 1 tsp cardamom
• 1/2 tsp cloves
• 1 c honey
• 1/c c chopped dates (optional)
• 1 tsp vanilla
• 2 eggs *or replace with apple sauce for vegan option
• 2 tsp baking soda
• 1 c almond flour
• 1.5 c cassava flour
• 1 tbsp ground flax seed
• 1 c chocolate chips

Instructions

 

• Pre-heat oven to 350 degree (F).
• In a large bowl, smash the bananas with the coconut oil, almond butter, honey, and spices.
• Whisk the eggs with vanilla powder. Slowly add to mixture.
• Sprinkle in the baking soda.
• Fold in the flour and flaxseeds, followed by the chocolate chips.
• Divide batter into a muffin or cupcake tin. Bake on the center rack for 15-20 minutes.

Keyword banana bread, banana muffin, chocolate, gluten-free, grain-free, paleo, sugar-free, vegan