Garlicy, herby, melt-in-your-mouth pillows of dough.
Garlic knots are strips of pizza dough twisted into the shape of a knot, baked till golden brown, and then brushed with a garlic and herb infused butter. I have been craving them ever since I last ate them at Pizza Pigrims in London.
With plenty of time on hand, I tried to perfect the recipe at home and turns out they are SO much easier than you’d expect and packed with flavor.
Nothing beats homemade dough fresh out of the oven especially if its smothered in garlicky buttery goodness.
These rolls are a cinch to make.It is a little hard to tie the dough into knots, but after a few tries you get the hang of it.
Below is a step-by-step guide on how to shape them along with a picture tutorial at the end of the recipe:
How to Shape Garlic Knots
- Using your hands, shape the dough into a log.
- Cut the log into 1-inch strips.
- Roll each strip into a long rope, around 8-inches long.
- Tie the rope into a knot.
Don’t worry if they are a little wonky (like mine :p), they still taste delicious.
Garlic knots are best served fresh out of the oven. However, they are still light and soft when served the next day. Simply heat them in a microwave for a few seconds until warmed through.
They are traditionally served as an accompaniment with a bowl of soup, pasta or pizza, but they are so delicious that they can be served alone, and can be a perfect addition to your iftar table.
They are one of the most satisfyingly delicious things to eat and are unbelievably addictive. Try them this Ramadan and let me know they turn out.
More delicious recipes you can try this Ramadan:
Shepherd’s Macaroni Pie
Stuffed Italian Pie
Cheesy Baked Pasta
Yields: 16- 18 knots
For the Dough
· 2 1/4 cups (280g) all-purpose flour
· 1/2 tsp (2g) salt
· 2/3 cup (160ml) lukewarm milk
· 1 tbsp (15g) sugar
· 1 standard packet of instant yeast
· 2 tbsp (30g) melted butter or oil
· 1 egg
For the Garlic Butter
· 4 Tablespoons (50g) butter, melted
· 3 garlic cloves, minced
· 2 Tablespoons chopped fresh coriander
· Pinch of salt
Make the dough: In a large mixing bowl combine all the dough ingredients and start kneading it for 5-7 minutes until it pulls away from the edges of the bowl.
Shape the dough in a ball and place in a greased bowl. Brush the top lightly with some oil. Cover with a kitchen cloth, and allow the dough to rise somewhere warm until doubled in size, around 2 hours.
Shape the dough: When the dough is ready, punch it down to release the air. Using floured hands on a lightly floured work surface, shape the dough into a log shape (refer to picture guide below). Using a very sharp knife, slice into 1-inch strips. Roll each strip into a long rope. Tie each rope into a knot. You can tuck the two ends of the knots underneath the knot or leave them out. Arrange the knots on two greased baking sheets.
Cover with a kitchen towel and let the knots rest for 30 minutes.
Preheat oven to 350F (180C).
Brush the knots with beaten egg.
Bake the knots for 18-25 minutes until golden.
Topping: While they are baking, make the garlic butter by mixing together the melted butter, garlic, chopped coriander and salt together.
Brush the knots with butter mixture right after they are out of the oven.
How to shape them
Picture credits: Finecooking
Meat, veggies, pasta, plenty of cheese, and a rich creamy sauce… hungry yet?
This cheesy baked pasta casserole is my family’s favorite!
I’ve been making it ever since I first saw Shireen Anwer make it on Masala Mornings nine years ago. Which is why I am reposting this recipe because the pictures and the writing in the original post do not do justice to how awesome this recipe is.
Creamy, cheesy, and oh so comforting! This saucy pasta baked together with ground beef is a crowd-pleasing, no fuss meal which can be a perfect addition to your iftar table.
It is easy to make using basic ingredients and it is a great one to prepare early in the day and then bake in the evening right before iftar time.
This is one recipe your family is going to absolutely LOVE. So easy to make and even more delicious to eat!
The next time you want an incredibly easy weeknight dinner or something new for ifar, give this loaded cheesy pasta bake a try! And don’t forget to take a picture and tag it #spatulainmypocket on Instagram.
Cheesy Baked Pasta
¼ cup vegetable oil
1 medium onion, finely chopped
1 teaspoon garlic paste, heaped
1 carrot, chopped
½ kilo ground beef
1 teaspoon red chili flakes
1 teaspoon salt
1 teaspoon ground black pepper, leveled
½ cup tomato paste
½ cup sliced mushrooms
2 Tablespoon butter
4 Tablespoon flour
½ teaspoon salt
½ teaspoon white or black pepper
½ teaspoon mustard powder
1 cup chicken stock/water
1 cup whole milk
2 Tablespoon shredded cheddar cheese
1 packet of pasta of your choice
Mozzarella cheese, shredded
1. In a pan, heat oil. Fry the chopped onion till it changes color and becomes soft. Add in the ginger garlic paste and fry till golden brown. Add in the carrot. Mix. Then add in the beef and mushrooms. Mix well on high heat for a few minutes. Then add in the; chili flakes, salt, and black pepper. Keep mixing till meat changes color. Then add in a cup of water along with tomato paste. Mix, cover, and leave to cook on low heat for 30-40 minutes.
2. While sauce is simmering, cook pasta al dente according to package directions. Drain.
3. Add drained pasta to the meat sauce, mix and turn off heat. Put the pasta mixture into a large casserole dish and set aside.
4. For the white sauce: In a small saucepan, heat the butter. Once melted, take the pan off the heat and add in the flour, salt, black pepper, and mustard powder. Mix well using a wooden spoon and bring back to heat. Cook for a minute before adding in the stock and milk. On low-medium heat, mix continuously till the sauce thickens. Remove off the heat and add in the cheddar cheese.
5. Pour the entire sauce over the pasta. Sprinkle mozzarella cheese and oregano on top.
6. Bake in a preheated oven at 180 degrees C for 25-30 minutes until golden and bubbly.