Courgettes in Yogurt ( Ablama).

Hello everybody.

Very very busy morning,my husband brought a big bag of turnip from the farm (لفت ) so I bought extra beets,cauliflower and eggplants and made two large pots of pickles for Ramadan.

I also made a batch of date rolls for my lovely cousin to take with her to Dubai,these rolls are becoming my traditional gift for people I love ,better than anything you buy <3.

After all this work I cleaned all my kitchen in and out then started to cook,I posted this recipe in the early days of my blog,today is a repeat to remind you of it,I know many people cook it first day of Ramadan cause they say you must cook something white !!

Ingredients and method:

* hulled courgettes.

* cooked minced meat spiced and mixed with roasted pine nuts.

* ewe yogurt or jameed and butter milk.

* starch.

* cook the yogurt after mixing it with equal amount of water and 2 big spoons starch,add salt,pepper and margarine.

* stuff meat after cooling into the courgettes.

* fry courgettes or as I prefer roast in the oven with a bit of oil and keep turning them till golden from all sides.

* dip courgettes in boiling yogurt on low heat for 40-50 minutes.

* serve with rice.

I had some courgettes left so I cut them to rings,added salt,garlic,summaq and a bit of oil then roasted them in the oven and made tahini sauce on the side,really good side dish 🙂

Enjoy .

Rice with Vegetables (Banan’s Rice)

Hello everybody.

Today I had the honor to cook for my big brother’s office colleagues. Each one of them hosts lunch each Sunday so I volunteered to cook in his turn. They’re a group of 20-24 plus the boss is coming today from abroad. Feedback was great thank God ♡
Though I ran a bit out of time and I think rice needed a bit more cooking
Well my bro sent me this photo in less than an hour after I delivered food.

Wiped out he wrote !!!!!

I got this rice recipe from our dear neighbor when I was a newlywed. Been doing it a lot specially when I have guests..that’s why it became my specialty Banan’s Rice my cousins always say.
I also made caramelized kebab sandwiches with tahini sauce and spiced potatoes. Dessert was basic orange cake and jam biscuits (مبروشه ).
I will post ingredients without specifying amounts cause today I cooked for a big crowd, you can measure according to number of people you’re cooking for. I’m ready for any question of course if anyone needs help.

Ingredients and method:
* large boned chicken pieces.
* basmati rice.
* vegetables include: peas, carrots, mushrooms, peppers and onions.
* raisins.
* almonds and pine nuts.
* ghee or margarine.
* curry powder, salt, pepper, paprika.
* bay leaves, cinnamon sticks and cardamom for chicken broth.

* first you clean and wash chicken pieces very well.
* make broth from wings backs and necks of chicken by boiling them with salt, pepper, all spice, cardamom, cinnamon, bay leaf plus 1 big spoon curry powder. When done sieve and use broth for cooking rice.
* add same seasoning to breasts and drumsticks with some olive oil and chopped onions and put in a medium heated oven for 2 hours or till tender and golden..also sprinkle them with curry and paprika.

* now prepare veggies, saute them alternatively ( except onions) with ghee starting with carrots then adding others always sprinkle with curry then add raisins last thing. You can add maggi cube with them, gives a really good flavor but for those who don’t like it add salt and spices. Leave to simmer on low heat.
* in another pan saute sliced onions in ghee then add a bit of broth and leave to simmer till tender.
* wash rice and season it with salt, pepper, all spice and curry powder.
* add to onions, mix all together then add broth till covering rice by 1 inch.
* cook rice and when almost all broth absorbed pour it over vegetables then leave all to cook together on very low heat till rice is done.
* you may need to add a bit more broth or water.
* roast almonds and pine nuts for decoration.
* upon serving turn vegetables and rice pan upside down in a big wide serving tray.
* arrange chicken pieces on top.
* decorate with almonds and pine nuts.

I know this might be a difficult dish with many steps but it’s always worth the hardship. ♡♥

always a success.

all veggies are sprinkled curry.

steps to cook the rice.

enjoy.

Steak & Mashed Potatoes.

Hello everybody.
I bought fresh green fava beans yesterday, intended to cook them with yoghurt and steaks but the kids strongly objected. I guess most kids don’t like fava beans..I actually didn’t like them when I was young but now they’re my favorite in all forms and recipies..I guess will keep them for one day when kids are out, a Thursday or Friday maybe.
Well I made steaks with mushroom and sauce and mashed potatoes on the side and a salad.

Ingredients and method:
* Veal steaks.
* 1 can or fresh mushrooms.
* sliced onions.
* 2-3 cloves garlic.
* sliced peppers.
* salt, pepper, all spice.
* 1 big spoon cornflour.
* 1 small spoon of ketchup, HP or BBQ sauce.
* 1 cube maggi or half a packet of mushroom soup ( the powder I mean).
* 1 spoon oil and small spoon butter.

* Heat oil and butter, add the steaks and keep turning them till all water is dry and steaks partially cooked.
* Add the onions and garlic, cover and leave on low heat till a bit tender.
* Add the peppers and mushrooms.
* mix spices, sauces, maggi and cornflour with 2 cups water and pour them over steak .
* leave to simmer on low heat for 1 hour or till steaks are done.
* serve with mashed potatoes done by boiling potatoes till soft then mixing it with some butter , milk, salt and pepper in food processor.
* I made a simple salad and added 4 slices of the roasted peppers from the other day…yummy:)

MANSAF-ING;-)

Today we’re mansaffing as we usually say…actually my mother in law is the expert in cooking it…and today she invited her friends upon their request.

To those who don’t know it.Mansaf is the traditional dish of Jordan. ..it’s usually done in all ceremonies….and considered a trade mark in all Jordanian houses from north to south.
Every tourist or guest must try it…you can find it in the menu of many local restaurants…and we have many catering agencies who are specialists in doing it….
Many people specially men love to eat it by hand..it has a special way to do it….making a ball in your hand from a mixture of jameed (kind of yoghurt) rice and meat…then eat it.

Basic ingredients are jameed(جميد)

.large pieces of lamb meat.rice.local ghee..rosted almonds and pine nuts.

Well jameed is made from dried yoghurt which is originally made from sheep milk…it has special techniques to be done…we usually buy from special places or farms…most famous city producing the best jameed in Jordan is Karak.a city located in the south,, but you can find many stores selling it all over Jordan.
Jameed looks like a white hard ball..and can be stored in a cool place without getting ruined….we usually buy it in spring time…and store it to use all year round.
Before cooking you must break it to small pieces..wash it to remove excess salt and soak it in water all night..then mix it well in blender..use a sieve to remove small hard pieces…add water and some meat broth then boil and keep to simmer…
Meat must be washed….rubbed with salt and pepper. ..and boiled with some onions.bay leaves.pepper ..cardamom seeds.till tender.some people cook it in pressure cooker and some in a regular large pan.
When done..meat is dipped in jameed mixture and leave to simmer gently .
Rice is cooked as usual but in case of mansaf
local ghee is used….also made in a diffrent way than normal ghee bought in stores…usually from same farms or local shops that sell jameed.
Almonds and pine nuts are toasted till golden in the same type of ghee…you can use vegetable oil or light ghee…but the local one is much tastier.

Upon serving meat is removed then arranged over a heap of rice…usually in a big serving tray.then you sprinkle almonds and pine nuts on it.
Some people put pieces of large bread (خبز شراك ) under the rice.. optional of course.
There are special kinds of appetizers usually served with it…like pickles.green onions olives colored sweet peppers,reddish.and onions soaked in water.salt and pepper.

This meal won’t be complete unless followed by sweet minted tea and knafeh…..which is also a traditionl sweet ordered from special shops…best one I think is Habiba.always tasty especially if ordered a day before…yummy yummy.

Mansaf is considered a heavy meal…one needs a nap for sure after it..and you’ll stay full till the next day…most people prefer to eat it at lunch not dinner

…but even though it will be the most desired and preferred meal all over.

Make sure you eat it when you visit Jordan …i’ll be glad to list for you restaurants who make it…or you can come visit me…my sweet mother in law is always delighted to cook it anytime♡♥
..

GOD bless Jordan and its people….

MANSAF-ING;-)

Today we’re mansaf-ing as we usually say,actually my mother in law is the expert in cooking it and today she invited her friends upon their request.

To those who don’t know it.Mansaf is the traditional dish of Jordan it’s usually done in all ceremonies and considered a trade mark in all Jordanian houses from north to south.
Every tourist or guest must try it,you can found it on the menu of many local restaurants and we have many catering agencies who are specialists in doing it.
Many people especially men love to eat it by hand..it has a special way to do it,making a ball in your hand from a mixture of jameed (kind of yoghurt) rice and meat then eat it.

Basic ingredients are jameed(جميد)

.large pieces of veal meat.rice.local ghee..rosted almonds and pine nuts.

Well jameed is made from dried yoghurt which is originally made from goat milk…it has special techniques to be done…we usually buy from special places or farms…most famous city producing the best jameed in Jordan is Karak.a city located in the south,, but you can find many stores selling it all over Jordan.
Jameed looks like a white hard ball..and can be stored in a cool place without getting ruined….we usually buy it in spring time…and store it to use all year long.
Before cooking you must break it to small pieces..wash it to remove excess salt and soak it in water all night..then mix it well in blender..use a sieve to remove small hard pieces…add water and some meat broth then boil and keep to simmer…
Meat must be washed….rubbed with salt and pepper. ..and boiled with some onions.bay leaves.pepper ..cardamom seeds.till tender.some people cook it in pressure cooker and some in a regular large pan.
When done..meat is dipped in jammed mixture and leave to simmer gently .
Rice is cooked as usual but in case of mansaf
local ghee is used….also made in a diffrent way than normal ghee bought in stores…usually from same farms or local shops that sell jameed.
Almonds and pine nuts are toasted till golden in the same type of ghee…you can use vegetable oil or light ghee…but the local one is much tastier.

Mansaf is considered a heavy meal…one needs a nap for sure after it..and you’ll stay full till the next day…most people prefer to eat it at lunch not dinner but even though it will be the most desired and preferred meal all over.

Make sure you eat it when you visit Jordan I’ll be glad to list for you restaurants who make it or you can come visit me,my sweet mother in law is always delighted to cook it anytime♡♥
..

GOD bless Jordan and its people….

What to cook tomorrow!!!!!

Sorry for the delay today…guess it’ll be what to cook tomorrow.
Well Saturday is usually grocery shopping day..so I usually cook fastest thing I can think of.
Today I made Mloukhieh. ( ملوخيه ناعمه وورق ).
I usually make the two kinds..cause each one of my boys prefers a kind.
So I make whole mloukhieh,meaning leaves not chopped and loose or finely chopped kind.
I was in such a hurry so as to save time,I used :

Two large boneless chicken breasts,cut them into squares .

In a heated skillet, put the chicken cubes, add a bit olive oil.salt, pepper, all spice, dry coriander.
Stir well till chicken is brownish.
add a small finely copped onion 4 or 5 chopped garlic cloves and stir all till tender.
I split the chicken into two portions,first one added coarse leaves ( ملوخيه خشنه )and the other chopped fine leaves (ملوخيه ناعمه ).
add 2 cups chicken stock to the fine leaves plus lemon juice and 1 spoon white vinegar and 1 cup also to the coarse leaves plus lemon juice.
Leave on low heat to simmer for half an hour.
Serve with rice,fried bread cubes in the case of fine leaves and eat it with bread in the case coarse leaves.
Definitely a side dish of pickles,olives,green onions and bell peppers will be delicious with this dish.

Hope you all had a nice day♡♥

Today’s pick- Okra in the oven

What to cook everyday is a big dilema for all moms or families. ..I’m sure it’s a question every mom asks her children, husband about every morning!!!!
In this blog I will try to share what I cooked, baked, created so as to give you ladies some ideas.
Hoping everybody to share ideas.pics…so that to make life easier.

Today’s dish..is okra in the oven..eaten wirh hot pitta bread not rice.
And for dessert orange cake….

What to cook today?

day by day cooking ideas

Main dish

Courgettes in Yogurt ( Ablama).

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Rice with Vegetables (Banan’s Rice)

Like this:

Steak & Mashed Potatoes.

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MANSAF-ING;-)

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MANSAF-ING;-)

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What to cook tomorrow!!!!!

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Today’s pick- Okra in the oven

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