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Mehrunnisa Yusuf
Works at School of Advanced Study, Refugee Law Initiative
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Mehrunnisa Yusuf

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when I was a child, my dadi would eat #bakerkhwani. she would break pieces of the crusty and flaky pastry and immerse it in her tea cup. the heat would cause the ghee to melt and form a layer on the top. i could not abide by it as i did not like the texture of fat. it would coat the inside of the mouth and have a soft, slippery texture that affected taste. it was for the same reason that i did not like the little cubes of charbi that the pathans use to moisten tikkas when cooking. i did however begin to appreciate bakerkhwani as i grew. i find that the best way to eat these is to have them along side hot tea. the pastry is a coarser version of filo and has a pleasing saltiness. this article describes them as they are made in their native setting. #kashmiri  
With the picturesque Valleys and multi-course wazwaan, Indian administered Kashmir is known for many other varieties too, Kashmir's varied breads. Breads in Kashmir have many takers. There are three to four variations of bread, locally called as choat, three to four varieties of puffed bakerkhwani, a sheermaal, a krip (hardly made nowadays), girda (a cross between choat and chochwor) and nearly a dozen species of sweet, salty or bland kulchas.
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Mehrunnisa Yusuf

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My Baba's Tomato Chutney with Boiled Eggs is in @GuardianCook @eve_os Readers’ recipe swap http://gu.com/p/44amb/tw  
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I finally had a slice of 'That Chocolate Cake' with Kahlua Ganache for the hubby's 30th. As always, I made the birthday cake. I threw him a desi birthday brunch. We had paratha with channa, aloo bhujia and shami kebabs catered by the excellent Darjeeling Express. S and I made killer Bloody Mary's and there was sweet-salty Kashmiri chai to finish. 
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Mehrunnisa Yusuf

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{new on the blog} a recipe in the spirit of celebrating thanksgiving for the virtual food journal food&_. i have been making this two years running and i love it slathered on sourdough with a crown of ricotta, or to sandwich freshly baked oatmeal cookies. it has found itself in parfaits, alternating with layers of crème fraiche, topped with a rough and ready crumble of chopped pecans and crushed biscuits. but mostly, i confess to spooning it straight from the jar. 

#thanksgivingrecipes   #pumpkinrecipes   #pecanrecipes   #nuts   #butter  
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{new on the blog} naan khatai, pakistani biscuits with a melting texture.

growing up, mama always kept the house well stocked with biscuits. commercial brands included lu and peek freans. and then there would be biscuits from local bakeries bought by the 'pao'.the latter includd these chubby, round naan khatai with a bronzed egg wash, sometimes decorated with nuts and sometimes plain. i loved their melting texture much like the feel of walking on a soft and fine sandy beach. here is how you can make them at home. 
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This looks delicious! The green chutney makes me miss the Afghani chips in Jinnah Super. One to bookmark and make sooner rather than later.
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Hello there! I'm searching for the recipe for the chutney myself wondering if you've had better luck? Please share if you do you'll make this
Man missing home very one happy bunny!!! 
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Mehrunnisa Yusuf

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An exhibition of lighting and furniture. Atelier Ilona's new range features lamps with shades in cotton, paper and silk; and conversation piece furniture such as chairs, tables and ottomans, in which lino block designs (used in one-off art lamps) have been adapted to make screen prints for upholstery and lamp shades. 

Other techniques include decoupage using photographic prints, hand embroidery and lino and screen printing; materials featured are paper, cloth, leather, wood, silk and cotton. There are different price ranges, from affordable chic to high end, with all items marked by atelier ilona's signature style of flowing lines, nature and bird motifs.

#islamabad   #interiordecor   #pakistan   #exhibition  
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Mehrunnisa Yusuf

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The food writer Bee Wilson aptly describes #paratha as the 'puff pastry of the flatbread world' in this interesting article about why it is worth making flatbreads at home http://www.telegraph.co.uk/foodanddrink/11346351/Why-flatbreads-are-worth-making-from-scratch.html. There is nothing more delightful than a hot paratha freckled with coarse salt and finished with a cup of milky sweet tea. Here is how I make mine...http://comeconella.blogspot.co.uk/2011/11/paratha-and-chai-at-thirty-two.html #pakistani   #breakfast  
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A postcard of beautiful things from @wholegood. I am thinking of pickling the Brussel Sprouts. The parsnip is destined for cake. I am wondering if the Sprout Tops would be good as Kraut? Any thoughts? 
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The sun is finally shining. I made a batch of Spelt Sourdough scones. We had them with ricotta, radish and flaky sea salt. There will be mugs of cardamom laced tea and then a walk in the park.
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Real Recipes from Roald Dahl’s Beloved Children’s Books | Brain Pickings http://www.brainpickings.org/2014/09/25/roald-dahl-revolting-recipes/
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Have her in circles
228 people
muhammad shahzad's profile photo
Pan Kotopoulos's profile photo
Sally Prosser's profile photo
Patrice Graham's profile photo
Mariam Aly's profile photo
Julia Lessa's profile photo
Rosalind Rathouse's profile photo
Syazwina Saw's profile photo
UrbanPK Admin's profile photo
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  • School of Advanced Study, Refugee Law Initiative
    Research Co-odinator, 2012 - present
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i am often guilty of the 'peanut butter and nutella offence'. that means i eat it straight from the jar with a spoon (in copious amounts).
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