Sunday, February 21, 2016

Kabocha-Apple Shawarma with Cilantro-Parsley Zhoug

That's right, I can't pronounce it. In fact most of the meals I've been preparing has been so unique, both in pronunciation and taste. Awe, but don't let these menu's fool you! this was just the best tasting and smelling dish ever. And very easy to prepare. Never had or even hear of Kabocha Squash before. And the tortillas, what a wonderful way to make these. They have such a crisp toasted fresh taste. All it is is brushing one side with a mixture of baking soda and lemon juice. Folding the tortilla over, let set and then baking in the oven to crisp and puff them up.

@purplecarrotxo #carrottalk

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