Masters (of Journalism) Chefs, Live!

A master’s degree in journalism involves a lot of hard work, but you can still have fun along the way.

When students in the King’s mobile reporting class (JOUR 7003) were assigned to plan and produce a video livestream, they thought: why not share their cultures and their cooking skills with YouTube viewers and each other?

Using smartphones, an iPad and a mobile livestreaming app, they streamed a half-hour show featuring recipes from around the world. Then: lunch.

The livestream is above this post…and the recipes are below.

Asiyath’s Mas-roshi

The filling

• 1 cup Valhomas (smoked tuna) thinly sliced or use 1 ½ cans tuna
• ¼ cup fresh/ frozen coconut finely grated
• ½ cup onion thinly sliced
• Chilli peppers (scotch bonnet/ habanero) to taste, thinly sliced
• 1 -2 Dry red chilli toasted on the stovetop (optional)
• 1/8 tsp ginger freshly grated
• 1 tbsp lime juice freshly squeeze
• ¼ tsp salt
• ¼ tsp pepper (optional)
• 5 curry leaves thinly sliced (optional)

Directions: (Use a food preparation glove if using chilli peppers). Add salt to the onions and squeeze with your hand until translucent. Add tuna and chilli and squeeze until disintegrated in to a fine mix. Add all the other ingredients, squeeze and mix well. Make balls of about 2 centimetres in diameter.

The dough

• 2 cups flour (whole wheat/all-purpose or a mix of both)
• ¾ cup fresh/frozen coconut finely grated
• ¾ tsp salt
• 1/2 cup or a little bit more lukewarm water
  (avoid making the dough sticky)

Directions: Make balls about the same size as the tuna balls. Spread the dough with your fingers, stuff with tuna, close, give it a gentle squeeze and use a rolling pin to gently flatten it out.

Preheat a pan (something you would use to make pancakes) on the stove on medium low heat. Bake the Mas-roshi on one side until golden brown, flip and repeat. Use a paper towel to hold the Mas-roshi on its edge and rotate to slightly bake the sides.

Important: It takes practice to make the perfect Mas-roshi!

Nebal’s Pasta with yogurt sauce (Ma’acarona bel laban) معكرونة باللبن
(For 5 people)

Ingredients:

• 1 box pasta (elbow, shell, penne or whatever pasta with a groove/hole – in Lebanon they use spaghetti)
• 500g ground beef
• 1 bunch chopped flat-leaf parsley
• 1 medium red or yellow onion – finely chopped
• 3 Tbsp pine nuts
• Spices for beef: pinch salt, black pepper, cinnamon, mediterranean spice mix (cardamom, cloves, cinnamon, cumin, ground coriander seed, black pepper, allspice)

Yogurt sauce:

• 4 cups yogurt
• Water – according to desired consistency
• 2 garlic cloves – crushed
• Pinch salt

Method:

Pasta: Cook pasta according to directions on box, then drain after it’s cooked and drizzle with olive oil. Set aside to cool

Beef: Stir fry onions in canola oil until golden. Add ground beef and break it into smaller pieces. Add the spices. Fry until beef is browned

Toast pine nuts in a separate pan.

Yogurt: Whisk the yogurt until smooth. Add water to reach a medium consistency (between runny and thick) – Add slowly and whisk between additions. Add crushed garlic and salt and whisk.

Assembly: Pour yogurt over pasta. Layer beef on top of pasta. Sprinkle pine nuts and parsley. Enjoy warm or cold.

Salam’s Namoora/Basbosa

Ingredients:

• ¾ cup of melted butter
• ½ cup of sugar
• 2 ½ cup of soft semolina (soft?)
• 3 keshta ( cream product)
• 3 tablespoons of yogurt
• 2 small spoons of baking powder
• Rose water
• Almonds or any nuts

Sugar syrup:

• 2 cups of sugar
• 1 cup of water
• Spoon of lemon

Mix all ingredients in a bowl, put them in the oven for 20-25 minutes and add the syrup later when it cools down .