Libyan-style Paneer Kulcha

Ingredients

In this Libyan adaptation of Paneer Kulcha, we incorporate traditional Libyan spices and flavors to create a unique fusion dish. The original Indian recipe is transformed by using local Libyan spices, which infuse the paneer filling with a distinct North African taste. Additionally, the cooking technique is adjusted to achieve a slightly crispier texture on the flatbread, reflecting the preferences of Libyan cuisine. We alse have the original recipe for Paneer kulcha, so you can check it out.

• For the flatbread: For the flatbread:
• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1 teaspoon baking powder 1 teaspoon baking powder
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/2 cup (120ml) warm water 1/2 cup (120ml) warm water
• 2 tablespoons olive oil 2 tablespoons olive oil
• For the paneer filling: For the paneer filling:
• 200g paneer cheese, crumbled 200g paneer cheese, crumbled
• 1 small onion, finely chopped 1 small onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1/2 teaspoon paprika 1/2 teaspoon paprika
• 1/2 teaspoon turmeric 1/2 teaspoon turmeric
• Salt, to taste Salt, to taste
• 2 tablespoons olive oil 2 tablespoons olive oil
• For brushing: For brushing:
• 2 tablespoons melted butter 2 tablespoons melted butter

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 18g, 8g
• Carbohydrates (total, sugars): 35g, 2g
• Protein: 12g
• Fiber: 2g
• Salt: 1g

Preparation

1. 1.
   In a large mixing bowl, combine the all-purpose flour, baking powder, and salt for the flatbread. Gradually add warm water and olive oil, kneading until a smooth dough forms. Cover and let it rest for 30 minutes.
2. 2.
   In a separate bowl, mix the crumbled paneer, chopped onion, minced garlic, ground cumin, ground coriander, paprika, turmeric, and salt to taste for the filling.
3. 3.
   Heat olive oil in a pan over medium heat. Add the paneer mixture and cook for 5-7 minutes until the flavors meld together. Remove from heat and let it cool.
4. 4.
   Divide the dough into small balls. Roll out each ball into a circle and place a spoonful of the paneer filling in the center. Fold the edges of the dough to seal the filling and roll it gently to form a flatbread.
5. 5.
   Heat a non-stick pan or griddle over medium heat. Cook each flatbread for 2-3 minutes on each side until golden brown, brushing with melted butter.
6. 6.
   Serve the Libyan-style Paneer Kulcha warm with a side of yogurt or chutney.

Treat your ingredients with care...

• Paneer cheese — Ensure the paneer is crumbled well to evenly distribute the flavors throughout the filling.
• Ground cumin — Toasting the cumin seeds before grinding them will enhance their aroma and flavor.
• Olive oil — Use extra virgin olive oil for a richer taste in the paneer filling.

Tips & Tricks

• For a spicier version, add a pinch of cayenne pepper to the paneer filling.
• Experiment with different herbs and spices to customize the flavor profile of the paneer filling.
• Serve the Libyan-style Paneer Kulcha with a side of Libyan salad for a complete meal.
• If you don't have paneer cheese, you can substitute it with crumbled feta cheese.
• To save time, prepare the paneer filling in advance and refrigerate until ready to use.

Serving advice

Serve the Libyan-style Paneer Kulcha as a main course or as part of a mezze-style spread. Accompany it with a refreshing yogurt dip or a tangy tomato chutney.

Presentation advice

Arrange the Libyan-style Paneer Kulcha on a platter, garnished with fresh herbs such as cilantro or parsley. Serve it alongside colorful Libyan side dishes to create an enticing visual display.