Falafel tart … تارت الفلافل

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Are you looking for a healthy version of falafel? If yes, then this is the perfect recipe for you.

Ingredients:

  • 4 eggs
  • 1 cup vegetable oil
  • 1/2 cup onion finely diced
  • 2 Garlic cloves mashed
  • 1 cup powdered milk
  • 2 cups parsley finely chopped
  • 1 1/2 cup chickpea flour
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp crushed coriander
  • 1 tbs baking powder
  • 1 tsp dried red pepper (optional )
  • 1/2 tsp cumin
  • Sesame seeds and nonstick spray to coat the tart pan

Method

  1. Preheat oven to 350F./180C.
  2. 1 in the food processor bowl, add all the ingredients but not the sesame seeds mix until all ingredients incorporated.
  3. Spray the tart pan with nonstick spray and then sprinkle the bottom and the sides with sesame seeds
  4. Spread the falafel batter on the tart pan
  5. Sprinkle more sesame seeds on top of the batter
  6. Bake the falafel tart in the middle rack of the preheated oven for about 20-30 minutes or until inserted tooth pick comes out clean
  7. Let it cool on a wire rack for about 10 minute
  8. To serve the tart, smother some hommos dip or tahini sauce on top. And top it with pickles and veggies.

Enjoy!

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Tex mex chicken and rice skillet

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Ingredients:

  • 2 tbs vegetable oil
  • 1 can Mexican  style corn
  • 1 lb boneless skinless chicken thighs
  • 1 tbs southwestern seasoning mix
  • 2 cups uncooked long grain rice washed and soaked in water for ten minutes.
  • 2 cups chicken broth
  • 1 1/2 cup salsa verde
  • 2 tbs chopped cilantro for decoration ( optional )
  • 1 cup shredded Mexican cheese blend

Method

  • Over a medium high heat stove, heat 1 tbs of oil in a skillet.
  • In a colander drain corn and pat dry with a paper towel.
  • Add corn to skillet in a single layer. Cook without stirring 5 minutes, until corn caramelized on one side. Remove corn from skillet and set aside.
  • Cut chicken into 1 inch pieces
  • In a bowl mix chicken with seasoning
  • Add chicken to the same skillet and cook for 6 minutes or until center of chicken no longer pink stirring occasionally. Remove chicken from skillet and set aside
  • Add remaining 1 tbs of oil to the same skillet and add rice. Stir until well coated with oil
  • Add broth and salsa and bring to a simmer over medium heat
  • Cover skillet and reduce heat to low
  • Simmer until all liquid is absorbed
  • To serve, spoon rice on the serving plate and add chicken on top
  • Sprinkle with cheese and corn
  • Cover and let stand 5 minutes until cheese is melted
  • Sprinkle with cilantro
  • Enjoy!!

Linguine with clams in lemon garlic sauce

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Ingredients:

• Coarse salt and water for cooking spaghetti

• 1 pound spaghetti

• 2 tbs olive oil

• 2 cloves garlic, smashed

• 1/2 tsp red pepper flakes

• 1 1/2 pounds littleneck clams, scrubbed

• 1 cup vegetable broth

• 2 tbs parsley chopped

• Juice of 1 lemon

• 3 tablespoons unsalted butter

Parsley and lemon slices to garnish

Method:

1. Bring a large pot of water to a boil; salt generously. Add spaghetti, and cook until slightly underdone, about 7 minutes. Drain pasta, reserving 1 cup of cooking liquid. Set aside.

2. Meanwhile, heat oil in a large skillet over medium heat. Add garlic and chile pepper; cook until garlic is golden, about 2 minutes. Add clams and broth, and raise heat to high. Bring to a boil; cover, and cook, shaking occasionally, 2 to 3 minutes, until clams open. Stir in parsley. Transfer to a bowl; set aside.

3. Return skillet to medium-high heat. Add reserved pasta water and lemon juice; reduce until slightly thickened, about 2 minutes. Remove from heat; whisk in butter. Add clam mixture and spaghetti. Cook over medium-low heat until heated through, 2 to 3 minutes. Season with salt and pepper; garnish with parsley and lemon slices.

Butter chicken … الدجاج بالزبدة

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A very delicious chicken dish with silky tomato gravy . Many versions of the recipe exist, typically dressed chicken, traditionally on the bone in India, served off the bone in the United States The chicken is traditionally cooked in a tandoor, but can also be grilled, roasted or pan fried. The gravy needs to be cooked until there is no raw tomato flavor. The sweetness and the color of this dish make it a kids favorite .

Ingredients:

For chicken marinade

• 1 tbs ginger garlic paste

• 1 tsp red chili powder

• 1 tsp coriander powder

• salt

For gravy

• tomato ketchup ( optional )

• cilantro leaves

• 1/2 tsp Crushed Fenugreek Leaves

• 2 slices green chillies

• 1 tsp ginger garlic paste

• 100 ml fresh Cream

• 4 pieces cashew nuts

• 1/2 tbs Sugar

• 1/2 tsp cumin seeds

• 1 tsp red chili powder or less    (depends on how spicy you like it )

• 200 grams tomato diced

• butter 100 grams

• salt to taste

• 1 tsp ginger garlic paste

• 1 medium onion diced

• 500 grams raw chicken slices

• saffron soaked in 2 tsp of hot water for color

Directions:

1 1. cut chicken into thin slices and apply ginger garlic paste, salt, chili powder and  coriander powder . shallow fry in oil and set aside .

2 Keep the oil and the scraping in the pan and add cumin seeds, onion, ginger garlic paste .

3  Fry until onion translucent . Add tomatoes, cashews and other spices and cook covered with little water till everything is mashed up .

4 Let the sauce cool . In a blender purée the sauce until fine and thick in texture .

5 In the same pan add butter and let melt . Add the sauce and some water . Cook on a medium flame . Add sugar, ketchup and cream .

6 To have a beautiful orange color add couple of tsps of Saffron that was soaked in hot water .

7  Now add chicken and let cook for 5 minutes .

8 Decorate with cilantro leaves .

This recipe adapted from chef Vahrehvah.

Sesame cookies … ka’ak bsimsim

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Ingredients:

  • 1 tbs fennel seeds crushed
  • 1 tbs anise seeds crushed
  • 1 tsp mahlab powder
  • 125 gr. or 9 tbs butter softened at room temperature
  • 6 tbs powdered sugar
  • 1/2 cup vegetable oil
  • 2 eggs (1 egg white will be used to brush the top)
  • 2 tbs vinegar
  • 1/4 cup warm water
  • 1 tsp salt
  • 2 1/4 tsp baking powder
  • 3 1/2 cups all purpose flour.

For coating:

1 egg white and 1 cup toasted toasted sesame seeds (optional).

Method:

  1. Preheat oven to 350F.
  2. In a big bowl, whisk together butter, sugar, 1 egg, 1 egg yolk, water, vegetable oil and vinegar.
  3. In another bowl mix flour, salt, mahlab, fennel seeds, anise seeds and baking powder.
  4. Add the dry ingredients into the wet mixture slowly and carefully while mixing with your hands,
  5. Knead everything with your hands until you get a soft non-sticky dough.
  6. Divide the dough into egg size balls.
  7. Roll each ball into a 4 to 6 inches rope.
  8. Connect the ends of the rope together by pressing with your fingers to seal.
  9. Or cut each rope into diamond shape like I did in the first picture
  10. In a small round dish have the egg white ready, and in another big dish add the sesame seeds.
  11. At this point, if you choose not to use sesame seeds for topping, then just dip them in the egg white.
  12. Otherwise dip them in the egg white first and then in Assamese seeds to coat.
  13. Place the cookies on a baking sheet lined with parchment paper.
  14. Bake in a preheated oven until golden brown.
  • Enjoy with a cup of tea!😊

Tahini and walnuts pastries … معجنات الطحينة والجوز

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Flakey  soft dough filled with tahini and walnuts

Ingredients

  • 2 1/2 cups all purpose flour
  • 1 tbs active dry yeast
  • 1/2 warm water
  • 1/2 cup warm milk
  • 1/2 cup vegetable oil
  • 1/2 cup sugar
  • 1/2 tsp salt

 For filling

  • 3 tbs tahini
  • 1 stick (8 tbs) butter
  • 1/2 sugar
  • 1 cup of finely crushed walnuts

For egg wash

  • 1 egg and a drop of vinegar

For topping:

  • Apricot preserve

 Method:
To make the dough:

  1. In the bowl of your stand mixer fitted with the dough attachment, add yeast, sugar, water, milk and oil. Mix to combine
  2. Add flour and salt. Start kneading the dough on medium speed for 4 minutes or until a soft elastic dough obtained. You might need more flour if the dough sticks to the sides of the bowl.

3. Cover the dough with plastic wrap and let rest in an air draft place until double in size (30-45 minutes).

4. Meanwhile, in a small sauce pan and on a medium heat stove melt butter.

5. Stir in tahini and sugar until combined. Set aside.

6. On a well floured surface, knead the dough with your hands to form a log.

7. Divide the log into 16 equal size pieces.


8. Form the dough pieces into balls, arrange them in a floured dish and cover them with plastic wrap.


9. Unroll each ball into a thin disk. Divide the balls into two stacks of 8 disks

10. Spread 2 tablespoons of the tahini mixture on top of the disk

11. Sprinkle 1 tsp of walnuts on top.

12. Repeat the same procedure with the other stack of the 8 disks.

13. Unroll the stack of the 8 layers dough to form a big rectangle

14. With the pizza cutter, divide the rectangle into 8 columns.

15. Twist each column and roll it as in picture.

16. Arrange the pastries in cookie sheet and set aside to rest for 10 minutes

17. Mean while, preheat your oven to 425F.

19. Brush pastries with the egg wash

20. Bake them in the middle rack of the oven until golden brown

21. Microwave the apricot preserve for 30 seconds

22. Brush pastries with the apricot preserve and keep them in an air tight container to maintain freshness.

Enjoy!!

Pumpkin chocolate chip cupcakes

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Ingredients:

  • 1 3/4 cups all-purpose flour 
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 1/2 cup dark brown sugar
  • 2 large eggs
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 1 cup chocolate chips
  • 1/2 cup vegetable oil
  • 1/3 cup milk
  • 1 tsp vanilla extract

Method:

  1. Preheat oven to 350F degrees. Spray two 12-count muffin pans with non-stick spray or line with cupcake liners. Set aside.
  2. In a large bowl, add the flour, baking powder, baking soda,chocolate chips, salt, cinnamon, nutmeg, and cloves together until combined. Set aside.
  3. In a medium bowl, whisk the brown sugar and eggs together until combined. Add the pumpkin, oil, milk, and vanilla until combined. Add the wet ingredients into the dry ingredients and stir until just combined. Do NOT overmix the batter.
  4. Spoon the batter evenly into 14 cups; fill the unused cups one-third full with water to prevent warping. Bake for 17-18 minutes or until a toothpick inserted in the center comes out clean. Allow to cool completely before frosting.
  5. Decorate with Any frosting you like, here I used cream cheese frosting.