Ismaili recipes

I have had loads of requests for meat pies, this is my Canadian cousin Firoz's recipe. We usually make this with puff pastry, see curry puffs Ingredients Short Crust Pastry 500 gm plain flour; sieved into a large bowl 1/2 tspn tumeric salt to taste 250 gm butter; cut into cubes 125 mls (half cup) chilled water Filling 500 gm minced lean beef 4-6 cloves garlic; minced 2 inch ginger; grated 2-3 chillies; minced fine 1 tspn tomato puree 1 tspn Lea and Perrin's Worchester sauce 1 tspn HP sauce 1…

Fighting to save the cuisine of the Khoja Ismaili diaspora from erasure.

2 cups whole wheat flour (chapatti flour) ½ cup gur / gor / jaggery 1/2 cup milk 2 table spoon oil 1 tspn fennel seeds ½ ground Cardamom ½ tspn ground Nutmeg Vegetable oil for frying 1/2 table spoon sliced almonds 1 table spoon poppy seeds Flour Paste 1 tablespoon flour enough water to make a thick paste (3/4 of tablespoon) 1. Mix the flour, fennel seeds, cardamom and nutmeg. 2. Rub in the oil, so that the mixture looks like fine bread crumbs 3. Melt the gur in the microwave (2 minutes or…

Crispy bites of pastry-covered daal. These kachoris are inspired by the ones sold at the famous Bhagwanjis sweet mart in Mombasa, Kenya. My entire family rave about these Kenya-style Kachori with moong daal and sour green mango.

This dish is made by many Ismaili families, it's name 'Mkate Mayai' literally means Egg Bread, however there is no bread in this dish. It could be named mkate as the the constancy of the minced meat base is little like meat loaf. The spicy mince beef sauce is combined with egg white and topped with egg yolks at baked until the meaty sauce sets. Ingredients 500 gm lean minced meat 1 tablespoon olive oil Whole garam masala consisting of: 1 stick cinnamon, 3 cloves, 3 cardamom pods, 5…

Steamed, not fried! Traditional South Asian snacks like samosas and pakoras are deep fried, but dhokri is cooked by steaming. This popular savoury snack has the flavours of coriander, chilli and sesame seeds mixed in a batter of gram flour, which is then cooked and served with chutney.

This is a most beloved recipe. It’s a great example of the fusion of flavours that resulted when the Ismaili people of the Gujarat in India immigrated to East Africa in the 1920s. They brought their knowledge of spices and adapted their use to the new ingredients they found. The combination of those spices with coconut, chicken, eggs and potatoes makes this one of the Nimji family’s all-time favourites. We hope it will be one of yours as well.

There are so many way to enjoy lentils but this Gujarati Dal recipe might just be my favorite way. This Indian vegetarian dal recipe has lentils flavored with lots of whole spices, tomatoes. It's a little spicy, little tangy and a little sweet!

ismaili food khoja food east african recepies

Most Gujarati's make different variations of Dhebras as they are tasty and last a couple of days. They are perfect for picnics and lunch boxes. I had posted a recipe for Methi na Dhebra last summer. Since then, I made several different variations of dhebras and wanted to share this Multigrain Dhebra with methi (fenugreek), semolina and