Pistachio Mafrookeh … مفروكة الفستق الحلبي بالقشطة

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Ingredients:

  • 1 cup pistachios 
  • 1 cup knafeh dough strings ( عجينة كنافة خشنه – شعر )
  • 1 cup powdered sugar
  • 2 tbs simple syrup (ater)
  • 2 tbs orange blossom water
  • 2 cups Ashta ( clotted cream) for filling 

Method:

  1. In the food processor finely grind the pistachios and set aside. And then finely grind the knafeh dough.
  2. In a big bowl, add the pistachios, knafeh dough, sugar, syrup and orange blossom water and mix to combine until a sticky dough obtained.
  3.  line a small tartlet mold with plastic wrap. Scoop out a tbs of pistachio mafroukeh and tap it gently to line the mold with it.
  4. place a smaller ball of the Ashta (clotted cream) on top and then scoop out a smaller ball of dough and pad it gently to cover the tartlet mold. 
  5.  To serve, flip the tartlet onto a plate and garnish with Ashta and crushed pistachios 
  6. Mafrookeh can keep up in the fridge for couple of days

Enjoy!

Dates cookies … كعك بعجوة و المقروطة

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Ingredients :

  • 3 cups all purpose flour
  •  1/2 cup semolina
  •  1/4 cup sesame seeds ( optional )
  • 3 tbs powdered milk
  •  2 sticks room temperature butter
  • 3/4 cup warm water
  •  1 tsp active dry yeast
  • 1 tsp sugar
  •  1 tsp of each ground Mahlab, ground anise seeds and ground fennel
  • A dash of ground mistika ( Arabic gum )
  •  2 packs of dates paste (ajweh) for filling

Method:

  1.  Dissolve yeast and sugar in the warm water.
  2.  In a small bowl mix all spices and the ground mastic together.
  3.  Save a dash of the spices for the dates paste.
  4. In a big bowl add all the dry ingredients.
  5.  Cut into butter with the fork and mix until pea size ensemble.
  6. Add yeast and water and knead the dough to form a soft ball.
  7. Let rest for 30 minutes. Meanwhile, in a medium size bowl prepare the dates paste by adding the saved dash of the same spices you added to the dough and mix well.
  8.  Start shaping the dough into the shape desired and fill it with the dates paste.
  9. Arrange cookies in a cookie sheet.
  10. Preheat oven to 375F.
  11. Bake cookies in the lower rack of the oven for 5 minutes.
  12. Transfer cookies to the upper rack of the oven and bake for another 5 minutes more.
  13. Serve cookies with a cup of tea.

 Enjoy!!!!😊

Zaatar (thyme) bread … مطبق الزعتر

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Zaatar bread … مطبق الزعتر . Is a Palestinian pastry mostly made in spring, which is the season of collecting fresh wild thyme. It is a flat bread stuffed with sautéed fresh zaatar leaves, onions and sumac and I like to add crumbled white cheese to mine. When baking these pastries my house smells phenomenal.

مطبق الزعتر الاخضر الفلسطيني

  • 2 1/2 all purpose flour
  • 1/2 cup whole weat flour
  • 1/4 cup olive oil
  • 1 tbs rapid rise yeast
  • 1 tsp honey
  • 2 tbs powdered milk
  • 1 tsp salt
  • 1 1/2 lukewarm water
  • More olive oil for brushing 

For filling

  • 3 cups fresh green thyme (zaatar)
  • 1 medium size onion diced 
  • 2 tbs sumac 
  • 1/2 tsp black pepper
  • 1/2 tsp salt
  • 4 tbs olive oil
  • White cheese crumbled (optional) 

Method:

  1. To make the dough: in the mixer bowl add flour, salt, powdered milk and mix to combine.Make a well in the middle and stir in the yeast and honey and 1/4 cup of the luke warm water. 
  2. Let rest 5 minutes until the yeast mixture is frothy. Add the rest of the water with the olive oil and with the paddle hook attached to the mixer, mix for a minute.
  3. Replace the paddle hook with the dough hook and start kneading until a soft dough ball is obtained and the sides of the bowl are clean.
  4. Brush some olive oil on top of the dough and cover to rest for about 20 minutes.
  5. Meanwhile start preparing the Zaatar filling.
  6. Take off the Zaatar out of the branches and wash it for 3 times by changing the water each time until the water comes out clean. 
  7. Get rid of excess water by squeezing the zaatar leaves between your hands.
  8. In a medium sized frying pan and on medium heat on the stove add olive oil and sauté the onions until translucent. 
  9. Stir in salt, black pepper, sumac, and Zaatar .
  10. Sauté for a minute and transfer the Zaatar mixture to a plate to cool down.
  11. In a big tray that is brushed with olive oil, divide the dough into 8 equal sized balls.
  12. Brush a little olive oil on top of a clean surface and start rolling out each ball into very thin squares.
  13. Brush some olive oil on top of each square to help rolling out.
  14. Spread a table spoon of the thyme ( Zaatar ) mixture in the middle and top it with a tablespoon of the cheese.
  15. Fold dough the same way as in the picture.
  16. Keep repeating the same procedure with all the balls.
  17. Leave them aside to rest for 10 minutes. Meanwhile, preheat the oven to 400F.
  18. With the roller pin flatten each square to make it bigger (as shown in picture).
  19. In a oven tray covered with parchment paper arrange the Zaatar squares and brush the top with olive oil.
  20. Bake in the middle rack of the preheated oven for about 10 minutes or until golden brown.
  21. Arrange the Zaatar pastries in the serving plate and brush with more olive oil.

Enjoy!

Swiss chard and lentils soup …. سلق و عدس

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Swiss chard and lentils soup is a traditional Old Palestinian  soup that is made with chard, potatoes, whole chickpeas and lots of lemon juice. What you get is a naturally gluten free vegan nutritious, delicious and satisfying meal for lunch or dinner any day of the week.

Ingredients:

  • 1 cup lentils washed 
  • Bunch of Swiss chard
  • 1 small onion diced
  • 2 small potatoes diced
  • 1 cup whole cooked chickpeas drained
  • 1 tsp dried coriander crushed
  • 1/2 tsp cumin powder
  • 1 tsp dried mint
  • 1/2 tsp dried chili crushed ( optional)
  • 2 tbs corn oil
  • 3 cups vegetable broth
  • Juice of 2 lemons
  • 1 tsp dried mint
  • Salt to taste 

Method:

  1. Wash theSwiss chard really good
  2. Wash the lentils 
  3. Cut the stems of the chard leaves and set them aside
  4. Chop the leaves roughly and the stems.
  5. In a medium sized pot heat the 2 tbs of oil and sauté the onion until translucent. 
  6. Stir in the coriander, cumin and chili.  
  7. Stir in the lentils and potatoes.
  8. Add the broth and let cook on a medium low heat for about 30 minutes.
  9. Stir in the Swiss chard and chickpeas and let cook for about 20 minutes more.
  10. Taste the soup to adjust the salt
  11. Turn off the heat and stir in the lemon juice and dried mint.
  12. Serve it hot with lemon wedges and toasted bread.

Enjoy!

Spinach fatteh … فتة السبانخ

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Ingredients:

  • 1 lb ground beef
  • 1 small onion diced
  • 2 tbs corn oil
  • 2 garlic gloves mashed
  • 1 tsp ground coriander
  • Pinch of turmeric 
  • 1/2 tsp cinnamon
  • 1/2 tsp allspice 
  • Salt and pepper to taste
  • 1 cup whole cooked chick peas drained from water
  • 3-4 pita bread cut into squares and deep fried
  • 4 cups organic baby spinach if not available regular spinach works just fine
  • 1 cup water or chicken broth

For sauce :

  • 2 cups plain yogurt
  • 1 clove garlic mashed 
  • Pinch of salt 

For garnish:

  • Toasted nuts, parsley  

Method:

  1. In a large sauté pan heat the 2 tbs of oil on a medium heat stove and add the onions
  2. Sauté onions until translucent and then add the garlic and coriander.
  3. Add in the ground beef and brown it until most liquid absorbed
  4. Sprinkle with the turmeric, cinnamon, allspice, salt and pepper.
  5. Stir in the spinach and let cook for couple of minutes
  6. Add the water to the spinach/ ground beef mixture, cover the pan and let cook for about 10 minutes
  7. Stir in the chickpeas and let cook uncovered for about 5 minutes
  8. Adjust salt and turn of the heat
  9. In a small bowl mix in yogurt, garlic and salt and set aside
  10. In a medium size Pyrex or a serving dish spread the fried pita bread squares
  11. Top it with the spinach/ ground beef mixture
  12. Spread the yogurt on top, and garnish with the nuts and parsley

Enjoy!

Tip: if you like some crunchiness in the bread, donot add the spinach/ground beef mixture and the yogurt until serving time.

French onion soup

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Ingredients:

  • 2 tbs unsalted butter
  • 3 tbs corn  oil
  •  4 cups sliced onions
  • 2 cups beef broth
  • 1 tbs brown sugar
  • 2 tbs apple cider vinegar 
  • 1 teaspoon dried thyme
  •  sea salt and pepper to taste

For serving:

  •  4 slices French bread
  • 4 slices provolone or gruyere cheese
  • 1 cup mozzarella cheese shredded

Method:

  1. Melt butter with  oil in an 8 quart stock pot on medium heat. Add onions and stir occasionally until onions are deep golden brown and caramelized, about 15 minutes. 
  2.  Add  salt, pepper, brown sugar,  vinegar and thyme,  and simmer covered for 30 minutes.
  3. Heat the oven broiler.
  4. Ladle soup into oven safe serving bowls and place one slice of bread on top of each (bread may be broken into pieces if you prefer). Layer each slice of bread with the cheese. Place bowls on cookie sheet and broil in the preheated oven until cheese bubbles and browns slightly.
  5. Enjoy!

Mini chocolate cupcake hearts … ميني كب كيك قلوب الشوكولاتة مع الجاناش

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Ingredients:

  •  1 cup brown sugar
  •  3/4 cup plus 2 tbs all-purpose flour
  •  1/4 cup plus 2 tbs unsweetened cocoa powder, sifted
  • 3/4 tsp baking powder
  •  3/4 tsp baking soda
  • 1/2 tsp salt
  •  1 large egg, room temperature
  •  1/2 cup yogurt, room temperature
  •  1/4 cup canola oil
  • 1 tbs vanilla extract
  •  1/2 cup boiling water
  •   1/2 tsp instant Coffee, it adds a depth t the flavor .

    For chocolate ganache:

    •   9 ounces bittersweet chocolate, chopped
    •  1 cup heavy cream

     Method:

    1. To prepare cupcakes,  preheat oven to 350F. Grease muffin tin or line with muffin liners.
    2.  In a large bowl, mix together sugar, flour, cocoa powder, baking powder, baking soda and salt.
    3.  Crack in the egg, spoon in the sour cream, and pour in the oil and the vanilla. Mix with a wooden spoon until just combined.
    4.  Pour in the boiling water slowly. (Be careful not to add all the hot water at once or you will end up with scrambled eggs in the cake batter ) . mix until smooth and liquidy.
    5. Divide batter evenly among prepared muffin cups, about halfway full. Transfer muffin tin to oven and bake for 12 minutes. Transfer muffin tin to a wire rack and let cupcakes cool completely. 

    To make the ganache:

    1. Place the cream into a microwave safe bowl. Heat the cream in the microwave for 1 minute. When the cream is hot enough, add chocolate pieces and whisk until smooth. 
    2.  Allow the ganache to cool slightly before dipping the cupcakes in it.
    3. Dip each cupcake in the ganache using a fork until all covered.
    4.  Cool the ganache dipped cupcakes on a wire rack and place them in the fridge for an hour before serving.

    * Enjoy! 

    Here is a video of how to do this recipe