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Bring a medium pot of water to a boil. Carefully slip in eggs and cook 8 minutes. Transfer to a bowl of ice water with a slotted spoon; let cool. Peel eggs, then slice each crosswise into 5 pieces.
Meanwhile, mix yogurt, lemon juice, and garlic in a small bowl; season yogurt sauce with salt.
Heat oil in a large skillet over medium-high. Add sausage and press down on it with a wooden spoon or heatproof rubber spatula to flatten; cook, undisturbed, until browned underneath, about 4 minutes. Turn sausage over; break into smaller pieces with spoon. Cook until cooked through and crisp, about 3 minutes. Transfer sausage along with drippings to a medium bowl. Reserve skillet.
Lay out lavash on a work surface. Spread ¼ cup yogurt sauce over each, leaving a 1" border. Top with sausage, dividing evenly. Top each with 10 egg slices in a single layer, then with red onion, pickles, and mint. Fold in 2 sides of lavash and, starting at an unfolded edge, roll up tightly.
Set reserved skillet over medium heat and cook 2 wraps, undisturbed, until golden brown and starting to crisp underneath, about 2 minutes. Turn over and cook until golden brown and starting to crisp on the other side. Transfer to a cutting board. Repeat with remaining wraps. Cut wraps in half crosswise.
PUBLISHED November 16, 2013 · MODIFIED January 22, 2021 · BY [Urvashi Pitre] · 987 words. · About 5 minutes to read this article.· This post may contain affiliate links · As an Amazon Associate, I earn from qualifying purchases· 5 Comments
Love FlatOut Wraps? You won't believe the low carb meal and snack options you can make with them. Stop eating the same old thing every day and try one of my 21+ Flatout wrap recipes (including Flatout Pizza) with low carb fillings to make a meal you'll actually look forward to eating.
If you haven’t yet had an opportunity to taste Merguez beef, you’ll want to get yourself to the nearest Burgerim restaurant and order a few of their 2.8-ounce Merguez beef burgers right away. Chances are pretty good that once you do, you’ll never be happy with a regular old ground beef burger again.
The Merguez beef served at Burgerim is based on way that sausages are prepared in North Africa. Spices such as paprika, cumin, chili powder, and harissa are used to flavor the meat before it’s formed into burger patties. The combination of the high-quality meat Burgerim uses and the spice cocktail means you’ll enjoy a burger that tastes absolutely amazing. Each bite of one Burgerim Merguez beef patty is moist and tender. The Merguez beef is a bit on the spicy side, so it isn’t always a good choice for kids.
Technically, Burgerim’s Merguez beef are so flavorful you don’t really have to dress them up with any sauces or toppings, but if you want extra flavor, Burgerim gives you plenty of choices, including:
When you order lunch or supper at Burgerim, you can rest assured that every single aspect of your meal is made from high quality ingredients and has been expertly prepared. This is one franchise that doesn’t try taking any shortcuts.
In addition to the Merguez beef burger, Burgerim also offers customers 10 other types of burgers to chose from. These include:
When you visit the nearest Burgerim, you can choose from a 1-burger, 2-burger, 3-burger, or 16-burger combo. Each of the combos comes with a side and a drink. You have the choice of dining-in, getting something to go, or having Burgerim deliver the meal directly to your front door. If you decide to dine-in, you’ll enjoy a clean, cheerful, family-friendly setting.
While Burgerim has built its reputation on gourmet burgers, that’s not the only thing they have on the menu. They also offer a very nice selection of wraps, salads, and deserts. They have some vegetarian options available and are happy to prepare food anyway you like.
Burgerim loves giving back to the community. One of the ways they do this is by providing any on-duty police officer, fire fighter, or paramedic with a 50% discount. The only thing you have to do to qualify for the deal is show up wearing your uniform.
Burgerim is a rapidly expanding gourmet burger franchise. Not only are there several new Burgerims about to open, future locations are currently being explored. Feel free to contact Burgerim if you are interested in becoming a part of this exciting and successful franchise.
This tutorial will walk you through the process of making the delicious stuffed "pancake" known as msemen. The one shown here features a spicy onion filling, with the tutorial also linking to a recipe for a ground beef filling. All types of msemen, plain or stuffed, can be made ahead of time for easy reheating. Cut each pastry into quarters for bite-sized servings.
Combine the egg, garlic, cilantro, cumin, allspice, salt and pepper in a medium bowl.
Add the ground beef and panko bread crumbs.
Mix together with your hands until just combined.
Use a 1/3 cup measure to portion out the meat and shape into discs.
Preheat your grill to medium-high heat and grease well.
Place the meatballs on the grill and cook for about four minutes per side, until charred and no longer pink in the center. As they cook, the centers will dome slightly, creating nicely shaped meatballs.
Meanwhile, make the yogurt sauce by combining the yogurt, cucumber, lemon juice, fresh dill, salt, and pepper in a small bowl.
Serve the meatballs over couscous, topped with the yogurt sauce.
Note: In the original recipe, Stone forms the meat into kebabs onto long-stemmed rosemary, which is beautiful but hard to find. I’ve simplified the recipe by shaping the meat into meatballs. However, you can easily form the meat mixture into kebabs around wooden or metal skewers. I’ve also reduced the salt, adjusted the spices, and swapped regular yogurt for Greek yogurt in the sauce, but, in essence, the recipe is the same.
As always, if you make this recipe, I’d love to know how they turn out! Leave a comment with a rating on this recipe to share your thoughts.
The halal quick-service sandwich shop originally launched in Montreal in 2012. Over the last few years the popular Middle Eastern halal restaurant has been growing steadily in Ontario and Quebec. You can now find Centrale Bergham franchises from Quebec City to Montreal, and Ottawa to Toronto.
Centrale Bergham’s first Toronto outpost is owned by Ammar Al Jammal and opened in July, 2019. It arrives shortly after the city lined up for the opening of The Halal Guys, proving halal cuisine is all the rage here.
Ammar explains, “After opening more than 10 locations in the Montreal and a few in nearby Ottawa, it was time for Centrale Bergham to expand west. Toronto was the obvious next big city we wanted to leave a mark, as it is known for its diverse culture.”
The restaurant’s name reads Maghreb backwards. The name pays homage to the humble beginnings of the brand by paying respect to where they came from, North Africa.
Stroll to the front of the dining room to place your order at the friendly cashier. The Centrale Bergham menu hangs above the window to the kitchen.
On the left wall you’ll find a soda pop machine and a parade of Centrale Bergham’s signature sauces. One of the hallmarks of the popular halal restaurant is that they allow guests to sample and squirt their own sauces. The restaurant’s sauces are named after the destinations that inspire each flavour profile, Algerian, Moroccan and beyond!
Centrale Bergham’s menu is famous for its selection of self-serve sauces.
Ammar explains Centrale Bergham’s food philosophy, “Our goal is to provide a quick meal, but quality is our priority. We consider ourselves to be in the fast-casual market. Centrale Bergham’s dishes feature flavours from all over the world and our concept has roots in French cuisine with an American twist.”
The popular halal restaurant in Toronto sources 100% Canadian meat. Its house-baked bread is imported daily from France, offering diners a unique texture and taste. Beverages on offer include Coca Cola fountain soda, juice, and water.
If it’s your first visit to Centrale Bergham, Ammar suggests ordering the restaurants signature dishes: Philly Steak Sandwich, Maximum Sandwich or the Bergham Sandwich.
Centrale Bergham offers traditional American-style burgers but its sandwiches are its best entree offering. The sub-meets-pita sandwiches are stuffed to the brim in a kebab-style bread.
If you’ve got a penchant for North African feasts on holiday, Centrale Bergham in Toronto will have you floating back to Casablanca, Marrakech, Cairo and The Nile River.
The Maximum is Centrale Bergham’s signature sandwich.
Centrale Bergham’s signature dishes are its eye-popping halal sandwiches. The gourmet Middle Eastern dishes feature quality ingredients such as filet mignon, beef bacon, tandoori chicken and merguez sausage.
The restaurant’s burger offering offers classic beef patties as well as crispy chicken, fish fillet and a vegetarian option. Since it’s a halal restaurant you won’t find bacon or pork products here.
The restaurant’s wraps are a great option if you’re looking for a grab and go meal. Or, if you don’t have the appetite to conquer a huge sandwich in one sitting.
The restaurant’s salads offer a healthy vegetarian option, which can be topped with Tandoori or Curry Chicken.
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Centrale Bergham’s best dishes come from its poutine menu. Perhaps not a shock that a Montreal-based fast food company gets a poutine recipe right!
The classic poutine is fine but we suggest splurging on the Philly Steak, topped with creamy fillet mignon and sautéed mushrooms.
5 English muffins, cut in half
10 Lamb Kofta Patties:
2 pounds of ground American lamb
1/2 cup fresh parsley chopped
2 tablespoon fresh mint minced
2 tablespoons ground coriander
2 tablespoons ground cumin
1 teaspoon ground cinnamon
Generous seasoning of salt and pepper
10 tablespoons unsalted butter, melted
.To make the lamb kofta patties, mix all of the ingredients together in a large bowl. It may seem like a lot of minced onion, but that is a key component of kofta and it sure is delicious. Divide the meat mixture into 10 sections, roll and form into patties. These should fit your english muffins perfectly once they are cooked. Heat a grill to medium high heat (around 400 degrees fahrenheit) and sear the patties on both sides until cooked through, roughly 4-5 minutes per side, depending on the thickness.
To make the hollandaise sauce, start by melting the butter in a saucepan. While that is melting, whisk up all the other ingredients in until a bowl until well combined. Slowly add the melted butter, bit by bit, while whisking the sauce together. We used our Kitchenaid smart stick immersion blender with the whisk attachment and the hollandaise was super simple and turned out perfect.
Toast and butter your english muffins and spread them with the harissa. Top each half with a grilled kofta patty. Next, prepare your poached eggs. When poaching eggs, we have found success by using a deep pot of water, adding a splash of vinegar to the water and using fresh eggs. It also helps to crack the eggs and add them to a pinch bowl or ramekin first, then carefully drop them into a metal mesh sieve in the water. After a few seconds you can remove the sieve and let the eggs boil for 3 minutes prior to removing them. They will be perfectly poached! Place the poached eggs on the lamb kofta patty, drizzle the hollandaise and sprinkle with paprika.
Sausage rolls are a staple of both British and Irish food. They're so common that it is easy to forget what clever things they are: A buttery puff pastry baked to golden perfection gives a delightful flakiness and crisp texture to accompany the hearty meat filling made out of eggs, sausage, onions, and spices.
So often overlooked, this easy dish celebrates the amazing variety of British sausages and leaves room for improvisation. Add other veggies of your liking or combine two or more types of sausage for the filling. You can make tiny canapé-sized sausage rolls or big long hunks pack them in a lunch box, picnic basket, or serve them warm or cold for a light meal. Make honey mustard sauce, a cheese-beer dip, or homemade ketchup to serve with your rolls.
Try this recipe and make it your own with the flavors and spices you'd like the most. Make a large batch, cut, and freeze to have these little rolls on hand for a last-minute dinner or an afternoon treat.
Ten minutes before it is done, stir in the Johnsonville® Apple Chicken Sausage and the frozen vegetables. Continue to cook partially covered until finished. Re-season lightly with salt and pepper to taste.
Spoon on dinner plates, serving crusty bread on the side.
Cooking sausage on the stovetop is easy, even if it&rsquos your first time! Learn how to cook fresh and fully cooked sausage in a frying pan from the sausage experts at Johnsonville.
Why we love sausage: because it&rsquos one of the easiest proteins to grill. Becoming a grillmaster doesn't require any specific ingredients except meat and fire. Once you learn the basics, you'll have the skills needed to enjoy the magic and memories of grilling great sausage.
Looking to save time on meal prep? Microwaving fully cooked sausage is a quick and convenient way to get flavor onto your plate with ease. Remember, this cooking method is only recommended for fully cooked sausage varieties.