June issue of Family Flavors magazine is on stands today, my contribution this month is a very old traditional Southern dish, usually done in Karak and Tafileh cities when fresh new milk and yoghurt are available.
Hello everybody, hope you’re all enjoying the amazing weather.
Well today I can assure you that everything happens for a reason, I absolutely had no idea what to cook this morning then by coincidence I found out that my freezer was off since a while from the loosened wire so I had to cook melted stuff. End result were fava beans and steaks in yogurt, two pieces of scallop and two burgers.
My son decided to stuff burgers with cheese so I coated it with eggs, flour and breadcrumbs then deep fried the ball.
Today’s order was chicken pie, kibbeh in a pan amongst other things.
A new creative idea, made kibbeh cupcakes then filled them with tzaziki which is finely chopped cucumbers with labaneh and yogurt seasoned with special seasoning ( garlic powder, oregano and mint) very elegant babies 😀😀😀
Back to normal routine now that Eid vacation is over.
Cleaning and arranging back Eid stuff till next year Inshallah.
Milk man passed by with fresh milk this morning,took some and made caramel muhalabieh for my uncle,an extra kilo also to make some yogurt.
It’s a very easy way though it’ll be much more thick and creamy if I used goat milk but cow is fine also.
You simply boil milk very well then leave to cool till warm (28-30 degrees) I actually could tell when it’s tolerable for me to dip my finger it ( clean hands of course). Then to each kilo of milk you add one tablespoonful of ready yogurt, stir well then cover and wrap very good in a blanket,I use this special handmade wrap for rice.
Leave to ferment for one night or several hours then cool in fridge.
Very hot and dry today,no cooking or heavy dishes are desirable at all.
This turkish recipe crossed my mind this morning, it’s a very famous one all over Turkey and women do it so quickly in a highly professional way.
Well today I made it with our shushbarak, same principle of the dumpling though mantis are much smaller but taste is the same.
I also made some potatoes with oregano,garlic and cheese my favorite dish ever.
Ingredients and method of Manti :
# small meat dumpings or shushbarak. (I made 50 pieces)
# 3 cups chicken broth.
# for the sauce :
2 cups yogurt.
2 minced garlic
1 tsp dry mint.
# for the hot oil:
Heat some olive oil then add dry mints and chili flakes till all sizzle.
# heat broth till it boils then add the dumplings.
# leave to boil for 10 min.
# remove and line them in a wide oven pan.
# add some butter on top and bake in the oven till crispy and golden.
# mix yogurt with garlic and mints.
# before serving and while dumplings are hot add the yogurt sauce then drizzle hot oil on top.
Was going through recipes looking for something different to do with chicken breasts cause all ones I did are repeated when I saw this one, didn’t have tortilla bread through but I have some thin Arabic shrak,worked well enough cause result was delicious.
Guess the sour taste gave the sauce a sharp nice flavor. Believe me this is a good recommended one.
Ingredients and method :
# 1 shredded chicken breast.
# 1 small onion diced.
# 2 chopped sun-dried tomatoes (optional)
# 3 tsp butter
# 3 tsp flour.
# 2 cups chicken broth.
# 1 cup sour cream (I mixed 1/2 labaneh and 1/2 yogurt)
# 1 chili green pepper crushed.
# grated cheese (used cheddar and mazorella or any kind you like)
# 10 soft tortilla bread or shrak.
# mix chicken, onions, sun-dried tomatoes and some of the cheese together.
# In a pan heat butter then add flour and mix well.
# slowly add chicken broth and mix well till it boils and thickens.
# leave to cool down then add sour cream and chili and mix well.
# stuff tortillas with chicken mix and roll.
# In a deep oven pan add a bit of the sauce then line up chicken rolls.
# add the rest of the sauce on top.
# sprinkle rest of cheese on top.
# bake in a medium heated oven for 20 minutes.
# roast top till golden.
Note: leave to cool a bit before serving to give it time to hold up.