Rubina Shaukat
Professional Chef and Cookery TeacherRubina Shaukat is a professional chef who teaches cooking at a government technical college in Pakistan. She manages IngRecipe, sharing recipes and practical guides to ingredients and kitchen basics for home cooks. She also runs the Home Ingrecipe kitchen in Multan.
Chef's Recipes
STEAMED JIAOZI STUFFED WITH PORK AND CABBAGE
Jiaozi are gorgeous little stuffed dumplings that are either steamed, as in this recipe, or fried until crisp. They are a traditional part of a Chinese New Year feast, but so popular that they are also heartily consumed all year round, be it for breakfast, lunch, dinner or just general snacking. Jiaozi freeze really well
How to Make Steamed Pork Buns – Char Siu Bao
China’s answer to a sandwich, a bao is an exceedingly delicious steamed bun made from the softest, fluffiest white bread you have ever tasted. Here the buns are filled with succulent char siu , or barbecued pork. The recipe makes twice the amount of barbecued pork needed to fill the buns, but it’s so tasty
KIBBEH WITH LEMON TAHINI
Popular in Israel and Lebanon, kibbeh are crisp, torpedo-shaped croquettes made of bulgur wheat, minced beef and spices. They are a bit of a fiddle to make but very much worth it. They also freeze well in their shaped but unfried state, so make sure you save some for when you don’t have the time
KOSHARI
The national dish of Egypt, and sold from street carts throughout the land, koshari – with two types of pasta, rice and lentils – is a carb lover’s dream. Very tasty and filling, this is a really authentic and economical street food dish. Do as the koshari sellers do and have everything lined up in
FUL MEDAMES WITH LEMON TAHINI AND ALEPPO PEPPER
Ful medames is a hearty fava bean purée common all over the Middle East, but especially in Egypt and Syria where it’s a regular street breakfast dish. The Egyptians favour serving it with chopped tomato and boiled egg; the Syrians with tahini, olive oil and Aleppo pepper sauce. Here I’ve gone the whole hog and
FRICASSEE TUNISIENNE WITH MECHOUIA SALAD
These delicious fried rolls are filled with mechouia salad – a spicy grilled and chopped vegetable salad, with tuna, eggs and olives, traditionally served in Tunisia. For the very best flavour, grill the vegetables over a hot barbecue. The recipe makes double what you need to fill the rolls, but it keeps well for several
