Pistachio Cranberry Cookies.

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Hello everybody.

As I was watching my aunt making pistachio Eid cookies I thought why not make something similar with less effort and mess so came back home and kept searching for a recipe that have same ingredients and taste but in a different way.

Most ones I found were from the Persian cuisine, mainly containing rose water and saffron,so I decided to make a combination of many in one.

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Result was a big success, soft aromatic with nutty flavor cookies, I used tweezers to make them similar to the usual ka3ek we make.

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Ingredients and method :
*3/4 cup butter.
* 3/4 cup sugar.
* 1 cup crushed pistachio.
* 1/2 cup crushed almonds.
* 1/2 cup dried cranberries.
* 1 egg.
*1 tsp vanilla.
* 1/4 cup rose water.
* 1 tsp saffron (optional)
*1 tsp baking powder.
*pinch of salt.
* 2 1/2 cups flour.

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*Beat butter and sugar till creamy.
* add egg and vanilla.
* add pistachios,almonds, cranberries.
* add flour, salt and baking powder.
* add saffron and rose water.
*knead well till you have a soft dough.
*refrigerate for half an hour.
*form into balls and decorate the shape you like or you can use usual cookie molds.
*bake in a medium heated oven for 10-13 minutes.
*cool then add icing sugar before serving.

 

 

 

 

 

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Garlic Oregano Chicken with Veggies and Iranian Rice.

Hello everybody.

All requested a light lunch, we had a big mansaf the other day and boys made burgers yesterday so we’ll try to make it light for a few days.

I have some chicken breasts and various vegetables, so all was grilled in my thick grilling pan with garlic, ginger, oregano and a sprinkle of lemon. Veggies were carrots, peppers and broccoli.

Made some rice the Iranian way, recipe was posted by a friend in my page, very light and easy to do but I should’ve waited for potatoes to be toasted more but kids were hungry and couldn’t wait.

You simply soak rice in hot water for and hour then boil it till almost done in salted water. Then sieve it and place some oil and potato slices in the bottom of the same pan, add the rice and make holes in it,add some water diluted saffron and mix then cover with a clean cloth or foil and leave to simmer over very low heat till done.

Ahhh a hummus dish is our daily table friend nowadays, yummy yummy.

 

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wpid-wp-1422024886453.jpeg cover with cloth or foil.

  hummus.

wpid-wp-1422024930666.jpeg  veggies and chicken breasts,

wpid-wp-1422024845622.jpeg  awesome light rice,loved it.

 

 

 

 

 

 

 

Moroccan Dish: Chicken with lemon and green olives.(دجاج بالزيتون)

Hello everybody.

As I said yesterday today’s lunch will be special to compensate for the lousy one, have this recipe ripped off from some magazine long time ago, really rich and juicy and of course it’ll be much tastier if you cook it in the tajin dish or pot Moroccans usually use.

Ingredients and method:

* chicken pieces with bones.

* 1 big chopped onion.

* 4-5 cloves garlic.

* 1 lemon peeled and slices.

* 1 tsp fresh ginger.

* pinch of saffron (زعفران)

* 1 cup green olives pitted.

* 1 tsp dried thyme.

* salt pepper and olive oil.

* Marinate chicken in salt,pepper,onions,garlic,thyme,saffron and ginger for 1 hour.

* heat the pan then add some olive oil, then add chicken pieces without marinate and saute till golden on all sides.

* add all marinade and leave to simmer for 10 minutes.

* add lemon slices and olives,some more slat and pepper if you like.

* add 1 cup water and leave on very low heat till done or you can put it in the oven if you wish.

* serve with rice or pitta bread .

 

Really yummy try it!

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DSC_0234  photo in magazine,they used preserved lemons but you can use ordinary ones no problem.

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Lamb Cubes with Honey and Saffron.

Hello everybody.

Today I had absolutely no idea what to cook at all,nobody gave me a clue what they want, I took out some lamb cubes to defrost and went out for an errand,then on my way back home I remembered this dish.

Since a I have new fresh saffron from Turkey,thought I’ll do this old recipe I have.As I recall this dish is from the Moroccan cuisine,I saw it in TV long time ago during Ramadan cooking programs,they called it “Qumama” or “عسليه” if I’m not wrong. I did search for it today but didn’t find a recipe with this name ,if anybody has an experience in Morroccan food or knowledge or heard about it please inform me.

It’s a very easy basic recipe with little ingredients but saffron and honey are a must.

Ingredients and method:

* lamb cubes.

* 2 large chopped onions.

* 2 chopped garlic cloves.

* 1 tsp saffron.

* 1 tablespoon honey.

* salt,pepper,all spice,cinnamon stick,cardamon seeds,bay leaves,and some cloves.

 

* In the pressure cooker or regular pan,saute meat till brownish then add onions and garlic.

* add all spices including saffron which must be soaked in some water before usage.

* add the honey then enough water to cover.

* cook for 20-30 minutes then transfer to a deep oven pan.

* put it in the oven on low heat till water is lessened and sauce is thick.

* keep stirring it while in the oven so that all meat pieces are well roasted from all sides.

* serve with rice or bread.

Though my family were surprised cause I usually make this dish only in Ramadan,but it was really good,enjoy :)

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