Chicken kabseh …. كبسة الدجاج

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Ingredients:

  • 6 – 8 bone-in, skin-on chicken pieces
  • 2 tbs sunflower oil 
  • 1 large onion diced 
  •  3 cloves garlic crushed
  • 1/2 cup grated carrot 
  • 1 tsp ground cumin 
  • 1 tsp ground coriander 
  • 1/2 tsp ground turmeric 
  • 2 tomatoes chopped 
  • 2 tbs tomato paste
  • 3 cups water
  • 5 cardamom pods, crushed 
  •  4 whole cloves 
  •  1 cinnamon sticks 
  •  2 bay leaves 
  • Salt and pepper
  • 1 1/2 cups basmati rice, washed until water is clear then soaked in water and salt for 20 minutes

For garnishing: 

  •  2 tbs ghee butter
  • 1/2 cup whole blanched almonds 
  • 1/2 cup golden raisins

Method:

1. To make the chicken: In a large high sided pan and on a medium heat stove, heat the 2 tbs of oil. Season chicken with salt, pepper and turmeric. Add chicken to the pan turning, until golden and crisp on all sides, about 2 minutes per side. Remove from pan and set aside.

2. Stir in onion, garlic, carrots, cumin and coriander. Cook, stirring occasionally, until vegetables begin to soften, 3 to 5 minutes. Stir in tomatoes, tomato paste, cardamom, cloves, cinnamon, bay leaves and water. and bring to a simmer.

3. Place browned chicken, skin-side up, in simmering liquid. Cover with the lid and let cook for 45 to 60 minutes or until chicken is tender.

4. Remove chicken from cooking liquid and place on an oven safe big dish.

5. To prepare the rice, heat pan with reserved cooking liquid over medium and bring to a simmer. Adjust salt and stir in rice, cover, and cook at a low simmer until rice is tender, 18 to 20 minutes. fluff with a fork to combine.

6. In a small sauté pan heat the ghee butter. Add almonds and cook until golden brown, 3 to 5 minutes. Using a slotted spoon, remove to paper towel-lined plate to drain. Add raisins to the pan and cook until puffed, about 1 minute. Using a slotted spoon, remove to paper-towel lined plate to drain. 

7. Preheat oven to broil, when oven is ready broil the chicken to golden color

8. To serve, spoon rice onto a serving platter and top with chicken. Sprinkle with fried almonds and raisins, garnish with parsley.

Enjoy!!

Spinach fatteh … فتة السبانخ

Standard


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.

Bell pepper chicken stir fry

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Bell Pepper chicken Stir fry is an easy fast and healthy recipe that I serve with white rice.

Ingredients:

  • 3 bell peppers (red, green and yellow) thinly sliced
  • 1 lb chicken breast, cut into pieces
  • 2 tbs corn oil

Marinate:

  • 1 tbs ginger garlic paste (a slice of fresh ginger and a clove of garlic grated)
  • 1/2 tbs corn starch
  • 1 tbs low sodium soy sauce
  • I tbs sweet chili sauce
  • 1 tbs corn starch
  • Pinch of  salt

Sauce:

  • 1 tbs hoisin sauce
  • 1 tsp sugar
  • 1/4 teaspoon sesame oil
  • 1 tsp  cornstarch
  • Pinch of salt
  • Pinch ofof white pepper (optional)
  • 1 cup of water

Method:

  1. Marinate the chicken with all the ingredients in the Marinade, for 15 minutes.
  2. In a small bowl stir in all the ingredients for the sauce until combined.
  3. Heat up 1 tbs  of the oil in a wok and stir fry the chicken until the surface turns opaque, and set aside.
  4. Heat up the remaining 1 tablespoon of the oil and stir fry the bell peppers for couple of minutes.
  5. Transfer the chicken into the wok and stir to combine well with the bell peppers. Add the Sauce (stir it before using so there is nothing settles at the bottom), stir fry continuously until the sauce thickens and the chicken is completely cooked. Dish out and serve immediately with white rice.

Enjoy.  

Chicken and potatoes in lemon garlic olive oil sauce … الدجاج و البطاطا مع صوص الليمون و الثوم و زيت الزيتون

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Ingredients:

  • 1 chicken cut into 4 or 8 pieces washed and dried
  • 4 big potatoes washed and pealed
  • 1 tsp salt
  • 1 tsp white pepper
  • 1 tsp crushed coriander
  • 1/2 tsp cinnamon
  • 1/2 tsp turmeric 
  • 1/2 tsp ground cardamoms 
  • 1 cup water

For the sauce

  • 1/2 cup olive oil
  • 4 garlic cloves smashed
  • Lemon juice of 2 lemons

Method:

  1. Preheat oven to 350F. / 180C.
  2. In a small bowl mix salt, pepper, cinnamon, cardamom, coriander and turmeric.
  3. In an oven safe dish, add chicken pieces. Rub the chicken pieces with the spices mixture from all sides and rub some spices under the skin.
  4. Cut potatoes into wedges
  5. Arrange the potato wedges around the chicken pieces in the dish.
  6. Sprinkle the potatoes with salt and pepper.
  7. In a bowl mix in olive oil, garlic and lemon juice until combined.
  8. Drizzle sauce over the chicken and potatoes.
  9. Add 1 cup of water to the dish and cover the dish with aluminum foil.
  10. Bake it for 1 hour and 15 minutes or until chicken is tender.
  11. Take off the aluminum foil.
  12. Turn on the broiler in the oven and just before serving broil the chicken and potatoes until golden brown.

Enjoy!

Palestinian tomatoes and ground beef stew قلاية البندورة و اللحمه الفلسطينية

Standard

 
Delicious dinner recipe especially when it is tomato season. 

Ingredients: 

  • 6 medium size ripe tomatoes peeled and diced
  • 1 pound ground beef
  • 1 small onion diced     
  • 1 jalapeño optional
  • 1/2 tsp cinnamon
  • 1/2 tsp allspice 
  • 1/2 tsp black pepper
  • 1/2 tsp turmeric
  • Salt to taste
  • 2 tbs sunflower oil

Method: 

  1. In a medium size pot add sauté the onion in oil until translucent 
  2. Add jalapeño (if used) and stir. Add the ground beef, salt, allspice, turmeric, black pepper and cinnamon. Brown until most of the liquid absorbed.
  3. Stir in tomatoes ad adjust the salt. Let cook covered on a medium low heat for about 15 minutes. 
  4. Garnish with toasted pine nuts and serve with rice.

    Prawn (shrimp) Biryani برياني الشرمب

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    Ingredients: 

    For shrimp marinade:

    • 400 grams shrimp shelled and divined
    • 1 tsp salt
    • 1 tsp chili powder
    • 1 tsp coriander powder
    • 1 tbs ginger garlic paste

    For rice:

    • 2 cups basmati rice
    • 2 tsp salt
    • 1 small stick of cinnamon
    • 2 tbs oil
    • 2 bay leaves
    • 1 tsp cumin seeds
    • 4 cups water
    • Pinch of saffron and 3 tbs hot water

    For cooking the biryani:

    • 2 tbs oil
    • 1 small stick cinnamon
    • 4 whole cardamoms
    • 1 tsp mace
    • 1/2 cup fresh mint chopped
    • 1/2 cup fresh cilantro chopped
    • 1 tbs biryani masala 
    • 2 cups plain yogurt
    • 2 green chilies chopped (optional)
    • Some salt
    • 2 big onions sliced and deep fried 
    • 1/2 tsp saffron diluted in 1/4 cup hot water

    Method:  

    Preparation , preparation preparation of the ingredients is the key in Indian cooking.

    1. Deep fry onions in oil, drain on a plate with a paper towel to absorb any extra oil and set aside.
    2. Chop mint, cilantro and hot chilies  and set aside
    3. In a small bowl, Dilute safron in hot water and set aside
    4. Prepare all spices.
    5. In a big bowl, soak the basmati rice in water for 30 minutes and drain it in a colander.
    6. In another bowl marinade shrimp with the ginger garlic paste, salt, chili powder and coriander powder and set aside 
    7. In a big pot, add 4 cups of water and let boil. Add salt, the stick of cinnamon,  cumin seeds, bay leaves and oil. Add rice and let boil until %85 cooked ( rice should not be all the way cooked, it should be al dente). 
    8. In a colander, drain the rice from water and set aside.
    9. To cook shrimp, in medium size pot and on a medium high heat stove, add the 2 tbs oil, cinnamon, cardamom, mace and shrimp.
    10. Do not fry shrimp all at once, you should divide shrimp amount in half or it will be steaming not frying.
    11. Set shrimp aside and reserve the oil and spices in the pot
    12. Return the pot on the stove and add yogurt, mint, cilantro, green chilies (if used)  1/2 the amount of the fried onions, salt and biryani masala. Stir for a minute.
    13. Add shrimp and spread rice on top.
    14. Sprinkle the rice with the rest of the onions and the saffron.
    15. Cover the pot with a lid and let cook on medium heat for 5-10 minutes
    16. Remove the lid and with a serving spoon, mix the shrimp and rice together.

    Enjoy with Raita and Naan bread! 

    I always love to have my Indian food with a cold drink of Mango Lassi … Here is the recipe:

    • 2 ripe, sweet mangos
    • 1 1/2 cup plain yogurt
    • 2 cups ice (1 tray of ice)
    • 1 tbs sugar

    Method:

    1. Peel and dice the mango 
    2. In a blender, puree the mangos. Add the rest of the ingredients and puree until the ice is crushed and the drink is frothy. 
    3. Serve in tall glasses

    Enjoy!!

    Lahmeh ala waraa لحمة على ورقة ground beef patties in grape leaves

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    Delicious Palestinian dish that consists of ground beef patties tucked in grape leaves, topped with tomatoes, onion and garlic. And drizzled with olive oil and lemon juice.  My mom used to serve it with a special homemade flat bread and I am following her steps.

    Ingredients:

    • 1 pound ground beef
    • 1 small onion grated
    • 1/2 tsp salt
    • 1/2 tsp pepper
    • 1/2 tsp cinnamon 
    • 1/2 tsp garlic powder 
    • 2 small tomatoes sliced
    • 1 small onion sliced
    • 1 potato thinly sliced
    • 1 lemon juiced
    • 2 cloves garlic mashed
    • 2/3 cup beef or chicken broth
    • 20-25 fresh grape leaves boiled in water for 5 minutes. If using the Jared grape leaves, you have to boil them in water for 30 minutes.

    Method:

    1. In a bowl add ground beef, grated onion and all the spices, mix well.

    Divide meat into egg size balls

    1. In an oven safe dish, arrange the potatoes sliced on the bottom.
    2. On a large, flat plate lay 2 or 3 grape leaves, add a slice of tomato and top it with a ball of the meat in the middle. Flatten the meat. Overlap the leaves to cover the meat totally.
    3. Lay the stuffed grape leaf pieces on top of the potatoes.
    4. Top the stuffed grape leaves with the rest of the tomatoes and onion slices.
    5. Dot the top with crushed garlic and drizzle with olive oil and lemon juice.
    6. Add broth and cover the dish with aluminum foil.
    7. Preheat oven to 400F.
    8. Bake for 45 minutes.
    9. Take aluminum foil off and broil to obtain a nice color.

    Enjoy with my mom’s flat bread! Recipe follows.

    Bread ingredients:

    • 1 1/2 cup flour
    • 1/2 tsp salt
    • 1 egg
    • 1 cup water
    • 1 cup milk

    Method:

    1. Mix all ingredients together. Dough should be liquidy like crepe dough.
    2. Let rest for 15 minutes
    3. Preheat a round nonstick skillet on mid heat.
    4. Pour a 1/4 cup of the dough in the skillet and try to move the skillet around to shape a circle. When done, flip one side over for a minute.

    Enjoy