Galouti kebab, a patty of finely minced lamb seasoned with 136 spices, is most interesting for the special paratha -- buttery layered bread, cooked in a skillet -- on which it sits.
While we're clearly a big fan of the ease of making a pull bread, they don't replace our need for a buttery, layered bread loaded with our favorite sweet or savory ingredients.
Deep-frying involves three-layer breading and several inches of hot fat.
If you are breading the fish, you can place them fully frozen in a pan and cover with a thick layer of bread crumbs and spices.
Cover sorrel with another layer of bread.
Arrange another layer of bread, buttered side down, on top.
Cover bottom of a medium gratin dish with a layer of bread.
Lay the third and final layer of bread strips on top, buttered side up.
Add the rest of the chocolate and cherries and place the final layer of bread on top, buttered side down.
It was melded with a thin layer of bread dip, melted mozzarella cheese and a reduction of roasted garlic and red wine.
