Eggplant/potatoes kebab … كباب بالباذنجان او البطاطا

Standard

Ingredients :

  • 2 lbs ground beef
  • Eggplants peeled and cut diagonally into quarters or potatoes
  • Oil for frying
  • 1 egg
  • 2 tbs bread crumbs
  • 1 small onion finely diced diced
  • 1/2 cup parsley chopped
  • 1/2 tsp cinnamon
  • 1/2 tsp allspice
  • Salt and pepper to taste
  • 2 tbs butter or corn oil
  • For the sauce: 2 cups tomato sauce and 1 cup of water or more.

Method:

  1. On a medium heat stove deep fry eggplants/potatoes in oil
  1. In a big bowl mix in ground beef, egg, bread crumbs, parsley and the spices until combined
  1. Divide the ground beef mixture into equal size big balls that can fit a piece of eggplant/potatoes in it
  1. Fold each ball of meat around the eggplant /potatoes
  1. In a big sauté pan add, the butter/oil and brown the meat balls on all sides
  1. Add in the tomato sauce and water and adjust the salt
  1. Let simmer until meat balls are cooked and sauce is thickened
  2. Serve with rice and garnish with toasted piñatas and chopped parsley.

Enjoy!!

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Pomegranate and milk mhallabieh (pudding) … مهلبية الرمان و الحليب

Standard

Ingredients:

For the milk layer:

  • 2 cups milk
  • 3 tbs corn starch
  • 4 tbs sugar
    1 tsp orange blossom water
  • For the pomegranate layer:
    • 2 cups freshly squeezed pomegranate juice
      4 tbs sugar
      3 tbs corn starch
  • Method:
    1. To make the milk pudding,in a big nonstick sauce pan,, add all milk pudding ingredients and mix them really well.
      On a medium high heat stove, cook the mixture and keep stirring until thickens.
      Spread the pudding among the serving glasses.
      Put the glasses in the fri to cool for about half an hour.
      To make the pomegranate pudding, repeat the same steps with the milk pudding and spread it on top of the milk pudding layer.
      Let the pudding cool in the fridge for couple of hours before serving
      Garnish with pomegranate jewels and mint leaves
      Enjoy!

    Fresh za’atar and cheese savory cake … كيك الزعتر الاخضر و الجبنة

    Standard

    Ingredients:

    • 2 cups all purpose flour
    • 2 tsp baking powder
    • 1 tsp salt
    • 3 large eggs
    • 1 tsp vinegar
    • 1/4 cup extra virgin olive oil
    • 1/4 cup vegetable oil
    • 1 cup plain yogurt
    • 1 cup fresh Za’atar ( thyme) herb cleaned from stems, washed and chopped.)dry za’atar could be used instead)
    • 1 cup white cheese ( akkawi, nabulsi or queso fresco) crumbled.

    Method:

    1. Preheat oven to 350F.
    2. In a bowl sift flour, baking powder and salt. Set aside
    3. In  a stand mixer bowl beat in eggs and vinegar, until thick.
    4. Beat in oil.
    5. Detach the wire hook from the stand mixer, and use a spatula to stir in yogurt, Za’atar and cheese until combine.
    6. Fold in the flour mixture
    7. Prepare a cake mould,  spray it with nonstick spray.
    8. Fill the cake mould with the batter.
    9. Bake for about 45 minutes, or until tooth pick comes out clean
    10. Enjoy with a cup of tea!!😊

    Pumpkin chocolate chip bread … خبز القرع و الشيكولاته

    Standard


    Ingredients

    • 1 3/4 cups all-purpose flour
    • 1 tsp baking soda
    • 1 tsp baking powder
    • 2 tsp ground cinnamon
    • 1/4 tsp ground nutmeg
    • 1/4 tsp ground cloves
    • 3/4 tsp salt
    • 2 large eggs
    • 3/4 cup granulated sugar
    • 1/2 cup light or dark brown sugar
    • 1 1/2 cups pumpkin puree (canned or fresh)
    • 1/2 cup vegetable oil
    • 1/4 cup milk works
      2/3 cup semi-sweet chocolate chip
      Method:
      1. Preheat the oven to 350F. Spray a 9×5 inch loaf pan with non-stick spray. Set aside. 2. In a large bowl, add in all dry ingredients and whisk together until combined.
      3. In a medium bowl, whisk the eggs, granulated sugar, and brown sugar together until combined. Whisk in the pumpkin, oil, and milk.
      4. Pour these wet ingredients into the dry ingredients and gently mix together using a rubber spatula or a wooden spoon. There will be a few lumps. Do not overmix. Gently fold in the chocolate chips.
      5. Pour the batter into the prepared loaf pan. Bake for 60-65 minutes, making sure to loosely cover the bread with aluminum foil halfway through to prevent the top from getting too brown. The bread is done when a toothpick inserted in the center comes out clean with only a few small moist crumbs. This may be before or after 60-65 minutes depending on your oven, so begin checking every 5 minutes at the 55 minute mark or so.
      6. Allow the bread to cool completely in the pan on a wire rack before removing and slicing. The bread will stay fresh in an airtight container (it tastes better on day 2!)

    Anise fried cookies … معكرون او أصابع زينب

    Standard

    Ingredients:

    • 1 cup fine semolina (فرخة)
    • 1 cup all purpose flour
    • 1 tbs sugar
    • 1/2 tsp active dry yeast
    • 1/2 tsp mahlab mahlab
    • 1/4 cup corn oil
    • 2 tsp of Anise seeds soaked for 10 minutes in 1/2 cup of warm water
    • Oil for frying
    • Simple syrup for drenching

    Method:

    1. In a bowl mix together the dry ingredients until combined
    1. Add in oil and mix well with your fingers until mixture forms crumbles
    1. Add in anise seeds and water and knead the dough until form a ball. Add more water if needed.
    1. Cover and let rest for 30 minutes
    1. Divide dough into walnut size balls
    1. Shape balls same as in video.
    1. Heat oil on a medium low heat stove
    1. Start frying the cookies until golden brown
    1. Dip the cookies in syrup for couple of minutes

    And serve

    Lentils and pasta stew … عدس و رقاق / رشتاية / تطماجة

    Standard

    Ingredients:

    • 1 cup lentils
    • 2 cups egg noodles or any other kind of pasta
    • 4 cups water or vegetable broth
    • 1 medium size onion diced
    • 1/4 cup olive oil
    • 3/4 cup tomato sauce
    • 1/4 cup pomegranate molasses

    For the topping

    • 2 garlic cloves smashed
    • 1/4 cup olive oil
    • Chopped parsley and pomegranate jewels for garnishing

    Method:

    1. In a medium size pot and on a medium heat stove, sauté onion in olive oil until translucent
    1. Meanwhile, add lentils to a colander and wash it
    1. Add lentils to the onion and stir.
    1. Add water and salt, cover and let simmer until lentils is tender
    1. Stir in egg noodles and let cook for about 10 minutes.
    1. Stir in tomato sauce and pomegranate molasses and let cook for couple of minutes for the flavor to marry .( you will notice that the mixture is thickened ).
    1. Turn heat off and spread the mixture in the prepared serving plate
    1. In a sauté pan, sauté garlic and olive oil until golden
    1. Drizzle the sautéed garlic and olive oil on top of the lentils/pasta mixture
    1. Garnish with parsley

    Serve with pita bread, olives and radishes

    Rice and lentils stew … رز و عدس او مسلوعة

    Standard

    I love to make this dish, because it brought back lots of childhood memories, especially when my grandma used to make it for us. I like to call it stew because it is thicker in consistency than a soup. So delicious and easy to do.

    Ingredients :

    • 2 tbs olive oil
    • 1 medium onion diced
    • 1 cup red lentils washed and drained from water
    • 1/2 cup short grain rice
    • 1 tsp cumin
    • 1/2 tsp turmeric
    • Salt to taste
    • About 3 cups of water

    For garnishing:

    • fried onion, chopped parsley and lemon wedges

    Method:

    1. In a big pot, sauté onion and olive oil until translucent .
    1. Add in the lentils, rice, cumin,turmeric and salt, stir to combine.
    1. Add water, cover and let cook on a medium low heat until smooth and tender.
    1. Turn heat off and serve the stew garnished with parsley, pomegranate jewels and lemon wedges

    enjoy!