Chicken Curry … كاري الدجاج بطريقة سهلة

Standard

Ingredients:

  • 500 grams skinless boneless chicken cubes
  • 2 medium size onion finely diced
  • 2 medium size tomatoes finely diced
  • 2 tbs curry powder
  • 2 tbs ginger garlic paste
  • 2 tbs sunflower oil
  • 3 tbs heavy cream
  • Salt to taste

Method:

1. In a medium size sauté pan and on a medium heat stove, add oil and onion and sauté until golden in color

2. Add in ginger / garlic paste and cook for 2 minutes

3. Add in tomatoes and let cook for 2 minutes

4. Sprinkle with some salt

5. Add curry powder and stir to combine

6. Add in chicken cubes and cook for 2 minutes

7. Turn heat to low, cover the pan and let cook for 5 minutes

8. Add some water, cover the pan and let it cook for 5 minutes more or until chicken is tender

9. Stir in the cream and turn heat off

Enjoy with Naan bread (recipe follows) and Basmati rice

Ingredients:

  • 1/4 cup warm water
  • 1 tablespoon honey
  • 3/4 teaspoon active dry yeast
  • 3/4 cup warm whole milk
  • 1 cup full fat plain greek yogurt
  • 4 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon kosher salt
  • 8 tablespoons (1 stick) salted butter, melted and divided in half
  • 2-4 cloves garlic, grated
  • 3/4 cup chopped mixed herbs (such as parsley, cilantro, chives, and/or dill)

Method:

1. In the bowl of a stand mixer, combine the water, honey, and yeast. Let sit for 5-10 minutes or until the mixture begins to bubble on top. 

2. Add the milk, yogurt, flour, baking powder, baking soda, and salt. Using the dough hook, mix until the flour is completely incorporated, about 2-4 minutes. The dough should be sticky. Dust lightly with flour and knead the dough into a ball using your hands. Cover the bowl with plastic wrap and let sit in a warm place for 1 hour, until doubled in size, or if not using right away, overnight in the fridge.

3.  When ready to cook divide the dough into 8 equal balls. Using a rolling pin, roll each piece of dough into a large oval, about 8 inches long and about 1/4-inch thick. Repeat with the remaining dough.

4. Heat a large cast iron skillet over medium-high heat, you want the pan screaming hot. Brush both sides of the naan with half of the melted butter. Drizzle the the skillet with a teaspoon of olive oil, then carefully use a paper towel to wipe the oil around the skillet. Place the naan on the hot skillet, immediately cover with a lid and cook for 1 minute, bubbles will form. Flip and cook, uncovered for another 1-2 minutes, until large toasted spots appear on the underside. Remove from the skillet and wrap in a clean kitchen towel. Repeat with the rest of the naan, keeping them wrapped in a towel while you work

Recipe adapted from http://www.halfbakedharvest.com

Almond milk pudding …. مهلبية اللوز

Standard

Ingredients:

  • 4 cups whole milk
  • 1 cup sugar
  • 1/2 cup cornflour
  • 1/2 cup ground almond powder
  • 2 drops almond essence
  • A pinch of ground mastic (Arabic gum)
  • 1 tsp orange blossom water

Method:

  1. In a big pot and on a medium heat stove, add in milk, cornflour, sugar and ground almond and stir to combine.
  2. Cook the mixture while keep stirring util thickens.
  3. Stir in the almond essence, mastic and the orang blossom water. Turn of heat
  4. Spread the pudding in the prepared serving dishes.
  5. Cool in the fridge for two hours
  6. Garnish with ground pistachios and almond.
  7. Enjoy

Kibbeh summaieh … kibbeh in sumac sauce … كبة سماقية

Standard

  • Ready and stuffed regular kibbeh balls
  • 4 medium size unpeeled eggplants washed and cut into big chunks
  • 7 garlic cloves mashed
  • 1 tsp dried mint crushed
  • 1 cup sumac
  • 2 cups water
  • 3 cups tomato juice
  • 2 lbs lamb shank
  • 1 onion diced, 1 stick cinnamon, 2 bay leaves, cardamom buds, 1/2 tsp turmeric and water for cooking the lamb
  • 1 tbs ghee butter
  • Salt and pepper to taste

Method:

  1. Cook the lamb meat with the diced onion and the whole spices as usual, until tender. Reserve one cup of the lamb broth
  2. In another sauce pan add in sumac and the 2 cups water and let boil for 2 minutes. drain the sumac liquid in a colander. Reserve the sumac liquid and discard the seeds.
  3. Add the eggplant chunks to the meat and the reserved broth
  4. Stir in the tomato juice and let cook until boil
  5. Stir in the sumac liquid and let cook until sauce reduced and thickens a little and eggplant chunks are tender to the touch
  6. Adjust salt and pepper
  7. Stir in the crushed garlic and mint
  8. Carefully Add in the kibbeh balls and gently stir in the sauce
  9. Let the kibbeh cook on a medium low heat stove until tender

Serve with rice.

Note:

You can deep fry the kibbeh balls before adding them to the sauce, it is your preference

Healthy granola …. خليط الشوفان الصحي

Standard

Ingredients:

  • 3 cups old-fashioned rolled oats
  • 1 cup raw pecans or walnuts
  • 1/2 cup pumpkin seeds unsalted
  • 3/4 tsp salt
  • 1/2 tsp cinnamon
  • 1/2 cup melted coconut
  • 1/2 cup maple syrup
  • 1 tsp vanilla extract
  • 1/2 dried cranberries
  • 1/2 raisins

Method:

  1. Preheat oven to 350F. /180C. line a large, rimmed baking sheet with parchment paper.
  2. In a large mixing bowl, stir in the oats, nuts, seeds, salt and cinnamon until combined.
  3. Add in oil, maple syrup and vanilla. Mix well, until every oat and nut is lightly coated.
  4. With a large spoon, spread the granola mixture onto the baking pan in an even layer.
  5. Bake until lightly golden, about 22 minutes, stirring halfway through baking time. (The granola will further crisp up as it cools).
  6. Let the granola cool completely before serving.
  7. Sprinkle the dried fruit on top.
  8. Store the granola in an airtight container at room temperature for 1 to 2 weeks, or in a sealed freezer bag in the freezer for up to 3 months. The dried fruit can freeze solid, so let it warm to room temperature for 5 to 10 minutes before serving.
  9. Enjoy with mil or plan yogurt