Have some extra cabbage leaves so today I bought a pack of spring roll sheets or thin dough so as to stuff them.
Result was perfect, boys loved them, crispy and so fresh.I also made sweet and sour sauce to go along with them.
Ingredients of stuffing and sauce:
* 3 carrots.
* one spring onion.
* shredded cabbage leaves (2-3 cups)
* sesame or vegetable oil.
* 2 tablespoons soy sauce.
* 1 tsp fresh grated ginger.
* spring rolls sheets.
* 1 tablespoon cornstarch dissolved in water to close the rolls.
* saute onions, thinly shredded carrots and cabbages till tender.
* add ginger and soy sauce, leave to simmer till all liquid dries.
* when totally cooled stuff in roll and close with a bit of cornstarch mixture.
* deep fry till crispy and golden.
Serve with sweet and sour sauce which is a mixture of:
* 3 tablespoons soy sauce.
* 3 tablespoons ketchup.
* 1 tablespoon sugar.
* 1 tablespoon vinegar.
* 1 tablespoon cornstarch.
Mix all ingredients together then heat till thick and creamy.
Saw this recipe last week while searching for the potato pizza and pinned it to do later, looked good and today it proved it’s delicious.
You simply slice potatoes with skin on thinly, then you saute some onions till tender and caramelized. Arrange potatoes in a greased pan, I used olive oil, then add salt, pepper, onions and grated cheese. Add few fresh leaves then repeat the process.
Sprinkle cheese on top and cover, bake in a moderate heated oven for 35-40 minutes.
Leave to cool then cut to slices, very good with roasted chicken or beef.
Dinner today was homemade kebabs with lots of appetizers: hummus, aubergine dip, baked tomato salad, yogurt with mint and oregano and fatoush.
Dessert was baked tweitat or Zaynab fingers.
Ingredients and method:
2 cups plain flour.
2 cups whole wheat flour.
1 cup olive oil.( or half olive and half vegetable oil)
1 small spoon of instant yeast.
1 small spoon grounded fennel,anise and cinnamon.
Half a cup of sesame seeds. (سمسم محمص).
Half a cup of black seeds,I think they’re called sativa (الحبه السوداء.قزحه ).
1/2 cup sugar.
Pinch of salt.
For the syrup:
3 cups granulated sugar.
1 and 1/2 cups water.
1 small spoon lemon juice.
Boil all ,then leave to simmer till syrup is thick (30- 35 minutes).
After calling most of Amman Lebanese restaurant and failing to find a free table for lunch we decided to head north to Jerash to the Lebanese Restaurant or as it’s famous name Um Khalil, though called also to check but luckily a table was available.
Food was delicious as usual except the bbq-ued meat , a bit greasy, but all in all it was good and service was excellent.
Nice ride and scenery better than staying in the city after all !
Hope you’re all enjoying your weekend.I was really busy grocery shopping for Ramadan, all ready and set up!
I’ll be taking this week off,a break after posting daily for 6 months now,I think I do deserve a little break,I’ll try to arrange a list of appetizers,salads,soups,main dishes and sweets for the Holy month to try to give you ideas and variations. I’m sure what to cook each day in Ramadan is a kind of problem cause you want to make sure everybody eats well after a long hot day of fasting.
I’m surprised sometimes how silly cheap easy to do stuff are sold in stores in such high prices.
I went to a fancy supermarket last week, saw a small jar of mixed colored preserved peppers..too much overpriced. Today I was organizing vegetable’s drawer in the fridge, found 2 red and yellow peppers from last week so I thought of roasting them and reserve them for later to use with salads, pizza or anything as appetizers.
I searched into the internet for the correct way and did the easiest.
You simply roast them on the stove as eggplants or in the oven, then peel and remove stem and seeds. Slice them and arrange in a clean sanitized jar. Add 2 cloves of garlic then olive oil to cover them completely.
Store in a cool dry place or in the fridge….that’s it.