Fattet il kofta … فتة الكفتة

Standard

Ingredients:

  • 2 lbs ground beef
  • 1 cup parsley finely chopped
  • 2 small onion finely diced
  • 1 tsp cinnamon
  • 1/2 tsp allspice
  • Salt and pepper
  • 3 cups cooked rice

For the sauce

  • 1 cup tomato sauce
  • 1 cup water
  • 2 tbs dried mint crushed

For the yogurt sauce

  • 1 cup plain yogurt
  • 2 -4 garlic smashed
  • 2 tbs tahini
  • 2 tbs lemon juice
  • Salt to taste
  • 1 pita bread cut into small squares for the bottom

Method:

  1. In a big bowl add the ground beef, spices, parsley, onion, salt and pepper.

Roll the ground beef into fingers as shown in the picture

In a deep sauté pan, add oil and brown the ground beef fingers from all sides for couple of minutes .

2. Add the tomatoes sauce and water and let cook for about 20-30 minutes on a medium heat stove or until sauce thickens.

3. In a big oven tray spread the pita bread and drizzle the 2 tbs of oil on top

4. Preheat oven to 400F.

5. Bake the pita bread on the middle rack of the oven until golden brown. Keep watching the bread because it burns so fast.

6. In a bowl mix in yogurt, garlic, tahini, lemon juice and salt. Set aside

7. In the bottom of a big serving dish, spread the pita bread evenly and drizzle it with the tomato sauce ( you might not use all the tomato sauce, because you don’t want the bread to be very soggy).

8. Spread the rice on top of the pita bread

9. Spread the yogurt on top of the rice

10. Arrange the ground beef kofta on top and sprinkle with toasted pine nuts.

Enjoy!!

Advertisements

Stuffed artichokes … الخرشوف او الأرضي شوكة المحشية

Standard

Ingredients:

  • 8 fresh artichokes or 16 frozen
  • 4 cups water
  • 1 tbs sugar
  • Lemon juic of half a lemon

For filling:

  • 2 lbs ground beef
  • 3 tbs vegetable oil
  • 1 big onion or 2 small diced
  • 1 tsp allspice
  • 1/2 tsp cinnamon
  • 1/2 tsp turmeric
  • Salt and pepper to taste
  • 4 cups chicken broth
  • 2 big potatoes thinly sliced
  • 2 big potatoes grated for topping
  • Toasted pine nuts and parsley for garnishing (optional)

Method:

1. Clean the fresh artichokes, by Cutting off the top, cutting off the stem to make a flat bottom, removing the outer layer of small, tough leaves from the stem end. Snipping all remaining spiky tips from the outer leaves, pulling open the leaves at the center until you see the spiky, lighter leaves around the heart. Scooping out all these leaves and then with a knife trim of the sharp edges.

2. In a big pot, boil the water, sugar and lemon juice. Add the artichokes into the pot and boil for 5 minutes.Transfer to a colander to drain. Skip the first and second steps if you are using frozen artichokes, because the frozen ones are already cooked and cleaned.

3. In a sauté pan and on a medium high heat stove, add the vegetable oil and the onions, sauté until onions are translucent. Add the ground beef with all the spices. , sauté stirring occasionally, until the meat loses its pink color. Stir in the salt and pepper.

4. In an oven safe baking dish or Pyrex pan, arrange the sliced potatoes and arrange the artichokes on top of the potatoes, fill the artichokes to the rim with the meat mixture. Top each artichokes with a tbs of the grated potatoes.

5. Add the chicken broth to the pan. Cover the pan with aluminum foil and bake for 1 hour for fresh artichokes, 30 minutes for for frozen ones.

6. Remove the foil from the pan, and bake for an additional 10 minutes on the top rack of the oven to obtain a nice golden color.

7. Garnish with toasted pine nuts and chopped parsley and serve with cooked rice.

Tex mex chicken and rice skillet

Standard

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

Standard

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.

Italian meatballs in spaghetti sauce … كرات اللحمة مع صوص البندورة على الطريقة الطليانية

Standard

Delicious and flavorful Italian comfort food that please everyone in the family

Ingredients:

• 1 lb ground beef

• 1/2 cup Parmesan cheese

• 1/3 cup breadcrumbs

• 3 cloves of garlic, pressed or minced

• 1 Tbsp dried basil

• 2 Tbsp dried parsley

• 1 tsp salt

• 1/2 tsp black pepper

• 1 egg

Method:

1. preheat oven to 400F. In a bowl, combine everything except the beef and mix well.

2. Add the beef and blend, trying not to work the meat too much (works best with your hands)

3. Form balls (any size you want) of the meat and place on a cookie sheet.

4. Bake them in the preheated oven for 20 minutes (this could be longer or shorter depending on the size of the meatballs).

5. Place meatballs in the sauce (recipe follows) and simmer for at least a half hour.

6. Serve the cooked meat balls over pasta and garnish with basil leaves.

Enjoy!!

To make the sauce:

Ingredients:

• 12-15 fresh tomatoes (peeled, chopped and blended in a food processor)

• 1/2 onion, finely chopped

• 4 cloves of garlic and 4 tsp dried basil

• 2 tsp black pepper

• 1 tbs sugar (optional)

• 2 tbs olive oil

• 1/3 cup of grated Parmesan or Romano Cheese

Method:

1. Heat the olive oil in a 5+ qt. pot over medium heat, and add the onion.

2. Saute until translucent, stirring often and being careful not to burn it.

3. Add the chopped or pressed garlic.

4. Heat for another one to two minutes, making sure not to burn the garlic, then add all the tomatoes, black pepper, basil and sugar. Stirring often, bring to a low boil.

5. Reduce heat to low and simmer for 2 1/2 hours stirring often.

6. For the first half of the simmer time, do so with the pot uncovered, then cover.

7. Add the cheese, stir in and simmer for an additional 5 minutes or so.

Teriyaki chicken and broccoli … ترياكي الدجاج و البروكلي

Standard

 
This dish is a family favorite, so easy to do and it doesnot take a lot of time. If you are craving Asian, this is the perfect recipe.

Ingredients:

  • 4 cups fresh broccoli 
  • 1 large boneless, skinless chicken breast, diced into 1-inch cube
  • 1 tbsp. vegetable oil
  • 1 tsp. Garlic powder
  • 1/2 tsp. Crushed red chili pepper

For the sauce:

  • 3 garlic cloves, minced
  • ½ cup low-sodium soy sauce
  • ¼ cup water
  • 2 tbsp. rice vinegar
  • ¼ cup dark brown sugar
  • 2 tbsp. cornstarch
  • Sesame seeds for garnish

Method :

  1. To make the sauce, In a small bowl, whisk together all the ingredients and set aside.
  2. In a medium size bowl, mix chicken cubes with the garlic powder and chili pepper, and set aside.
  3. Bring a medium pot of water to a boil and add the broccoli. Blanch the broccoli for 5 minutes then immediately transfer the broccoli to an ice bath (a large bowl of water with ice in it) to stop the cooking process. Set aside.
  4. In a skillet, brown chicken on both sides with vegetable oil over medium high heat. Add the broccoli (excess water drained well) then turn the heat down to medium. Gently pour in the sauce and let thicken, about 5 minutes. Gently toss the ingredients in the sauce until everything is coated well.
  5. Serve it with white rice.

Enjoy!!😊

Notes:

If you’re using frozen broccoli, you will not need to do step 2. 

Make sure you thaw the broccoli out well and drain it of excess water. Add to the skillet the same time the fresh broccoli is added in step 3.

Chicken piccata …. بيكاتا الدجاج

Standard

This mouthwatering chicken and pasta dish is very easy and quick recipe to make, it won’t take more than 20 minutes.

Ingredients:

  • 2 skinless and boneless chicken breasts, butterflied and then cut in half
  • 1 tsp dried thyme
  •  Sea salt and freshly ground black pepper
  •  All-purpose flour, for dredging
  • 2 cloves of garlic smashed
  •  6 tablespoons unsalted butter
  • 5 tablespoons extra-virgin olive oil
  • 1/3 cup fresh lemon juice
  •  1/2 cup chicken stock
  •  1/4 cup brined capers, rinsed

For garnishing :

  • 1/3 cup fresh parsley, chopped
  • Lemon slices

Method:

  1. Season chicken with salt, pepper and thyme.
  2.  Dredge chicken in flour and shake off excess.
  3. In a large skillet over medium high heat, melt 2 tablespoons of butter with 3 tablespoons olive oil. When butter and oil start to sizzle, add 2 pieces of chicken and cook for 3 minutes. When chicken is browned, flip and cook other side for 3 minutes. Remove and transfer to plate. Melt 2 more tablespoons butter and add another 2 tablespoons olive oil. When butter and oil start to sizzle, add the other 2 pieces of chicken and brown both sides in same manner. Remove pan from heat and add chicken to the plate.


5.  Meanwhile prepare pasta according to box directions

6.  Into the pan add garlic and sauté for a minute.


7.  Add the lemon juice, stock and capers. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor. Check for seasoning.

8.  Return all the chicken to the pan and simmer for 5 minutes.

9.  Remove chicken to platter over pasta.

10.  Add remaining 2 tablespoons butter to sauce and whisk vigorously. Pour sauce over chicken and pasta and garnish with parsley and lemon slices.

Enjoy!!!