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.
This dish is a very very old traditional one, I remember till now that my grandma used to cook it a lot and we all hated it and run away lunch time to buy a falafel sandwich instead. I isn’t kid’s friendly I guess.
But since a have lots of pumpkin, courgettes, eggplants and tomatoes I thought I’d do some though I did it with small cubed meat pieces not big boned ones which is how it’s originally done.
Ingredients and method :
# 4-5 pieces of lamb with bones cooked till done with it’s stock (2-3 cups)
# 3-4 big courgettes cut to chunks
#1 bug eggplant cut to chunks.
# 1 slice of pumpkin or 3 big green pumpkins also cut to chunks.
#1 big onion sliced.
# 4 ripe tomatoes peeled and cut to small pieces.
# 4 cloves of minced garlic.
# 1 tsp dry mints.
# olive oil.
# salt, pepper, all spice.
# in a deep nonstick pan saute courgettes, eggplants and pumpkins till golden.
# add onions and leave to simmer till all veggies are a bit tender.
# add meat pieces and stock.
# season with salt, pepper and all spice to your taste.
# add the tomatoes and cover to cook over low heat till all stewed well together.
# add minced garlic and dry mint and leave for another 15-20 minutes.
# Serve with plain rice.
I also made a bowl of Ceazar salad in case keep kids didn’t like it.
Oh I forgot to mention that the exact translation of this dish Arabic name is ” cooked by itself ” cause it does actually!
Hello everybody.
No meat or chicken today, dinner was green fava beans in olive oil with garlic and coriander and eggplant fatteh without the meat on top.
Soup was Carrot and salad was Ceazer.
https://banancooking.com/colorful-healthy-veggies/ link for fava beans recipe.
Eggplant Fatteh ( فته مقدوس)
* 3-4 cubed fried eggplants.
* finely chopped onion.
* roasted or fried squared pitta bread.
* tahini sauce ( tahini,lemon,salt,yoghurt,garlic)
* tomato paste.
* chopped parsley.
* cooked spiced minced meat.
* toasted almonds and pine nuts.
* salt,pepper,all spice and cinnamon for seasoning.
* saute onions till tender then add fried eggplants.
* add all seasoning,tomato paste and enough water to cover all then leave to simmer till sauce is thick and eggplants tender.
* layer pitta bread in Pyrex or serving dish,add eggplant with sauce on top.
* add tahini sauce then garnish with parsley,meat and nuts.
Note: this dish must be assembled right before you serve so as pittas stay crisp otherwise they’ll be so soggy.
As for the soup…you’ll need one small onion.4-5 carrots. 1 cube chicken stock.butter. one big spoon oatmeal.cream or milk and 4 cups water.
Sautee the onions and carrots till tender.add the chicken stock cube.oatmeal and water.salt.pepper and a bit of cinnamon.
Let it simmer for 45 minutes on low heat till carrots are soft.
Mix all with a mixer or blender..add the cream..then let it boil for another 10-15 minutes…..and serve hot with toasted croutons if you like
fava beans.
eggplant fatteh.
Ceazer salad.
carrot soup.
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.
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.
Seems winter is coming back!!!
Woke up this morning to thunder and rain,though weather is very hot, typical Amman Spring .
Today’s dish is Syrian,we used to order it from the famous Syrian restaurant Jabri when having guests for dinner or or lunch,a specialty of his then I saw a Syrian chef doing it on T.V turned out to be an easy thing to do after all, and started doing it at home ever since.
Ingredients and method:
* 5-6 pieces of beef or lamp steaks .
* 1 big thinly sliced onion.
* 1 kg green fava beans.
* 1 kg Ewe yogurt (لبن نعاج).
* 3 big spoons cornflower.
* salt ,pepper,all spice.
* some cream or milk (optional).
* boil beans in salted water till tender.
* mix yogurt with cornstarch and 4 cups water with hand mixer very well,add salt and pepper then leave to boil and thicken,stir constantly.
* season beef then saute till brownish on both sides.
* add onions, cover and leave to simmer on low heat.
* remove water from beans and add them over meat .
* when yogurt is thick pour over meat and beans,add more spices if you like then leave to simmer all together on very low heat or in the oven for 1 hour.
* you can add cream or milk at the end.
* serve with white rice or alone.
Though kids don’t like it too much but I do think this is a very tasty dish, one of my favorites 😉
Enjoy.
Hello everybody.
We’re ordering food today but thought I’ll do a side dish this is a Syrian appetizer, I always thought it’s hard to make or needs too much ingredients and steps..but then I found this basic recipe in an old book called ABC of cooking ( الف باء الطبخ),, been doing it since then by the book, very easy and nutritious.
Lentils are rich in iron and protein, can be a very good substitute for meat to vegetarians.
Ingredients and method:
* 1 cup brown lentils.
* 2-3 cloves garlic
* 3-4 onions.
* bunch of coriander.
* 1/2 cup lemon juice.
* 2 spoons pomegranate sauce ( دبس رمان ).
* 1 cup small size pasta.
* cubed fried pitta bread.
* salt, pepper, cumin powder.
* wash lentils then boil in 4 cups of water , add salt and 1 spoon cumin.
* add the pasta and leave to simmer till done.
* add lemon juice, pomegranate sauce.
* fry the onions in oil till golden.
* crush garlic and chop coriander then saute them in some oil.
* add half the amount of onions and garlic to lentil pasta mixture. Leave to simmer till it thickens and homogeneous. You might need to add some water.
* upon serving,, in a deep dish put some of the bread in the bottom.
*add the lentil mixture.
* decorate with the rest if garlic, onions and bread cubes.
* serve hot.
final result.
Enjoy ♡♥♡♥.
Hello everybody.
We’re ordering food today but thought I’ll do a side dish this is a Syrian appetizer, I always thought it’s hard to make or needs too much ingredients and steps..but then I found this basic recipe in an old book called ABC of cooking ( الف باء الطبخ),, been doing it since then by the book, very easy and nutritious.
Lentils are rich in iron and protein, can be a very good substitute for meat to vegetarians.
Ingredients and method:
* 1 cup brown lentils.
* 2-3 cloves garlic
* 3-4 onions.
* bunch of coriander.
* 1/2 cup lemon juice.
* 2 spoons pomegranate sauce ( دبس رمان ).
* 1 cup small size pasta.
* cubed fried pitta bread.
* salt, pepper, cumin powder.
* wash lentils then boil in 4 cups of water , add salt and 1 spoon cumin.
* add the pasta and leave to simmer till done.
* add lemon juice, pomegranate sauce.
* fry the onions in oil till golden.
* crush garlic and chop coriander then saute them in some oil.
* add half the amount of onions and garlic to lentil pasta mixture. Leave to simmer till it thickens and homogeneous. You might need to add some water.
* upon serving,, in a deep dish put some of the bread in the bottom.
*add the lentil mixture.
* decorate with the rest if garlic, onions and bread cubes.
* serve hot.
Enjoy ♡♥♡♥.
Hello everybody.
As I said yesterday no cooking today!!!!!
Yesterday my hubby went to Ghor and brought a big bunch of fresh parsley. So lovely and green calling for a tabouleh.♡♥
Remember I once made it but with spinach, same ingredients except you use parsley instead of spinach. Chopped onions, tomatoes, salt, pepper, lemon juice, olive oil and of course soaked burghul.
chicken with noodles and spinach tabouleh .
Tabouleh is a famous traditional dish in many Middle Eastern countries,homemade or in restaurants it’s always a favorite dish as appetizer or alone.
I sent a message to my lovely friends on Whatsapp, whoever is free come for tabouleh and coffee..unfortunately only three of them could come on such short notice. It was such a lovely sudden gathering ♡♥♡♥.
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.
♡♥♡♥♡♥♡♥♡♥♡♥