Hello everybody.
Today’s lunch was eggplant maqloubeh but with a twist.
Saw this method of arranging maqloubeh on Instagram, an easy nice way specially if you have guests.
You simply arrange eggplant slices around and in bottom of pan, cook rice in broth halfway then arrange meat and rice inside eggplants.After that add a bit of broth and keep pan on very low heat till all done together.
Hello everybody.
Being locked in this snow storm made many people creative or let me say willing to try stuff that are usually bought ready like hummus and falafel.
Hummus is high in iron and Vitamin C plus folate and Vit B6 and a good source of dietry fibers,it’s very useful in vegetarian diets to compensate protein.
It’s not that difficult to make them from sctratch,I know many folks specially living abroad who always do, but in countries like us,the easiest cheapest meal is always a hummus plate with falafel or hummus fatteh, no need for all the fuss in the kitchen.
My cousin living in Greece made a a delicious hummus last week so I thought to share the recipe with you.
Ingredients and method:
* 2 cups of soaked ( a night before) boiled till done chickpeas.
* 1 big spoonful tahini saice.
* 2 big spoons full cream yogurt.
* 1-2 cloves garlic.
* lemon juice,salt .
* some olive oil.
* Mix all ingredients together in food processor till smooth and creamy.
*add a bit of chickpeas boiling water to make thickness as you desire.
* decorate with chickpeas,chili powder or parsley.
the famous hummus !
To make Humus Fatteh which is a Levant dish done mainly in Syria,Lebanon,Palestine and Jordan.you’ll need:
* pitta bread cubes or if you like use french bread (خبز حمام)
* make the same hummus mix but add more water and yogurt to make a loose sauce.
* before serving soak bread with chickpeas and water.
* add the hummus sauce.
* decorate with toasted almonds,pine nuts,chili powder and parsley ( didn’t have parsley today )
* serve hot for breakfast or appetizer .
Fatteh ingredients.
before assembly.
Hello everybody.
Due to weather conditions it’ll be risky to go out and stuck in snow and since the plan was to make msakhan today
so I decided to bake the bread at home,after searching many websites to find a way of baking it in a regular oven I found this good one,very easy and outcome was superb !!
Msakhan is an old traditional dish made from chicken,onions,plenty of summaq and olive oil all placed on special kind of bread with nuts on top.
ingredients and method of bread:
Note : this quantity makes 4-5 bread pieces.
* 2 cups flour.
* 1 tsp salt.
* 1/2 cup warm milk.
* 1 1/2 spoons instant yeast.
* 1 tsp sugar.
* 1 cup warm water.
* Mix water,yeast and sugar and cover till bubbles are formed.
* add to flour milk and salt.
* knead well by hands for 10 minutes.
* cover and leave to rest and rise in a warm place for 1 hour.
* divide to 4-5 balls.
* roll or spread them into bread shape.
* heat the oven very well with a big oven tray in it.
* when well heated turn on the upper flame .
* place the breads on the tray and bake till surface is golden,bottoms will be done cause tray is already very hot.
* do all breads the same way,make sure the pan is always very hot before each batch.
You can do these not only for msakhan,actually boys ate some as is before lunch. Fresh bread is the best food ever 🙂
final outcome .
Msakhan.
Hello everybody.
Makdous are oil cured small eggplants,which are a major breakfast,appetizer dish in most of Middle Eastern Mediterranean countries specially in Syria,Lebanon,Palestine and Jordan.
It’s usually done at this time of year and kept in big jars to be eaten during Winter.I remember when we were kids both my grandmas used to make lots and lots of big glass jars filled with makdous,labaneh balls and olives for Winter time storage (مونه الشتاء)cause at those times vegetables and fruits were seasonal and usually you can’t find lots of options and varieties in stores like these days.
One can’t find exact ingredients for doing it,they usually did it randomly by experience but I found this old one in my book I’m sure it’s good.
Ingredients and method:
* 3 kg of small eggplants.
* 7-9 tablespoons salt ( better to use local salt not processed ملح بلدي
* 1 cup crushed walnuts.
* 1 tablespoon chili powder.
* crushed garlic (as much as you like)
* boil eggplants in hot water till color change and they become tender but not too soft.
* drain then add a bit of salt into each eggplant to as to let all excess water goes out.
* leave to drain till no more water comes out.
* mix walnuts,garlic,chili and salt together then stuff each eggplant with it.
* leave downwards in a sieve till no water comes out at all.
* arrange in a glassware and add olive oil to cover completely.
* store till done which is usually 10-14 days.
* Can be stored in a cool dry place for months.
Enjoy 🙂
Hello everybody.
Today’s lunch is a very traditional dish,Mediterranean and specifically Palestinian to be exact, it’s very common in big lunch or dinner invitations, usually done in olive harvest and oil production season,when it’s still fresh.
To be honest I’m not an expert in doing it, not a dish that I do often, my late grandma used to do it a lot,my mom now also,so I usually go to Mom’s eat it !! but today I did it upon my youngest son request,so msakhan it is.
Ingredients and media:
* whole chicken.
* 4-5 big onions.
* summaq.
* special taboun bread (خبز طابون)
* olive oil.
* spices used in chicken cooking like cinnamon sticks,cardamom,pepper corns,bay leaf and salt and pepper definitely.
* clean and rub chicken with lemon,salt and cinnamon then cook it with all spices and boiled water till tender.
* chop onions finely then cook them in a generous amount of olive oil ( actually I do use vegetable oil with the olive to lighten it a bit,this is optional of course).
* when onions are done add summaq and a bit of chicken broth and leave to simmer for 15-20 minutes.
* before serving,cut bread to halves or quarters then dip the ends in onion mix and arrange on a wide oven tray next to each other.
* add onions on each peace of bread,try not to add too much oil with it.
*sprinkle with toasted pine nuts.
* add another layer of bread then spread chicken pieces on top, I dip each peace with remaining oil onion mix.
* sprinle all with summaq and some of the chicken broth then bake for 20-30 minutes and roast chicken at the end.
*always serve it with rich fresh yogurt !
I know many people may do it in a different way or better way let’s say,but it was very tasty and everybody loved it 🙂
As I posted earlier I’m invited to a special occasion.my cousin gave birth to a beautiful baby boy.usually caraway pudding is served (كراويه او مغلي ) in all middle eastern countries.
Jordan, Syria, Lebanon, Palestine it’s done the same way.
In Egypt they do it diffrently and call it Mughli.
I will write about the one we usually make.this is my mother in law’s recipe.always perfect.
Ingredients:
*2 cups powdered rice.
*2 big heaped spoons powdered caraway seeds( كراويه مطحونه ).
*1 big spoon cinnamon.( قرفه مطحونه)
*1 big spoon powdered anise seeds (يانسون مطحون )
*1cup sugar.
* 9 cups cold water.
Topping :
* almonds.pine nuts.pistachios soaked in water overnight and or roasted crushed hazelnuts.
* raisins.
* coconut.
Method:
*Mix all dry ingredients together in a large pan.
* add cold water and mix well.
* keep mixing while on the stove till mixture thickens and bubbles are formed.
Note: take care cause mixture needs to be constantly stirred or lumps will form and it’ll be ruined.
* serve in cups hot or cold as preferable.
* top each cup with nuts after removing water of course, raisins and coconut, also according to each person’s taste.
Well I must mention, that my auntie had made a wide selection of many delicacies served before the caraway.i’ll show you pictures and will sure post recipies later on don’t worry.
Big Thank You our beloved auntie..يعطيكي الف عافيه باﻻفراح على طول.
♡♥♡♥♡♥♡♥♡♥♡♥