Ramadan Treats is a segment covering personally loved recipes from the public, some of whom chose to remain anonymous. We bring you these recipes as they are made with love, and care, and bound to be a special treat this Ramadan.
Indulge in these meticulously crafted savory tuna-stuffed bread rolls by Leena, who uses a fusion of aromatic spices and household ingredients to transform a simple recipe into an exquisite culinary delight. Perfect for those seeking an easy iftar item.
loaf of fresh bread, each slice rolled flat
1 can of tuna fish
1 teaspoon cumin powder
2 teaspoons tomato paste
1 small onion, finely chopped
2 cloves of garlic, grated
1/4 scotch bonnet pepper, thinly sliced
1/2 ripe tomato, chopped
4-5 inches of leeks, thinly sliced
Curry leaves and pandan
Salt, to taste
3-4 tablespoons cooking oil
- In a pan, sauté finely chopped onions, curry leaves, and pandan in cooking oil until the onions turn soft and translucent.
- Add the thinly sliced scotch bonnet pepper, grated garlic, and a combination of tomato paste and cumin powder. Ensure even mixing to develop all the flavors.
- Add in the chopped tomatoes and sliced leeks into the pan, continuing to stir the ingredients. Once the vegetables are tender, add the canned tuna and combine.
- Place the tuna filling onto the flattened slices of bread and roll them up to make rolls. Seal the ends with a mixture of flour and water after rolling the bread, to ensure that the rolls do not fall apart when being fried.
- In a separate pan, carefully deep fry the bread rolls until they take on a golden brown color and crispy exterior.
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