Mixed Vegetables with Boiled Chicken

Today is a very special day for me. My son who is living in the United States came yesterday evening for a 10 day vacation in Lebanon. He came with his friend who loves chicken and vegetables, and since they decided at the last minute – as usual – to eat at home instead of going to a restaurant I was pressed to make something  quick, healthy and yummy at the same time for them. Luckily I had plenty of vegetables in my fridge, and boiled chicken in the freezer, so I whipped up this dish and it turned out to be a delicious meal and they enjoyed it. I hope you will too!

Ingredients:

  • 500 grams boiled chicken, skin and bones removed
  • 3 carrots, sliced
  • 1 onion, cut into wings
  • 2 cloves of garlic, crushed
  • 1 cup of green beans
  • 1/2 cup peas
  • 3 zucchini, sliced
  • 2 red tomatoes, finely diced
  • 1 tablespoon vegetable oil
  • 1 teaspoon salt
  • 1/2 teaspoon seven spices
  • 1 tablespoon and a half oregano
  • 2 tablespoons of butter
  • a handful of halved almonds

Preparation:

  • Heat the oil in a pot, fry the onion and garlic for about 3 minutes, add the sliced carrots, cook for three minutes more until nearly tender
  • Add the green beans, cover the pot and let it cook for about 5 minute on low fire
  • Put the tomatoes and the peas, add the salt, pepper and oregano, cover the pot again and let it simmer for about 5 minutes
  • Cover it with 1 cup of water, add the zucchini and let it cook on a very low flame, until the vegetables are soft and the water evaporates
  • In another pot, heat 1 tablespoon of butter and gently heat the boiled chicken until the pieces of chicken start coloring
  • In a saucepan heat the remaining tablespoon of butter and fry the almonds until nice golden color
  • For serving, place the vegetables in a plate, then put the chicken pieces, on the top place the fried almonds, and enjoy eating

ET VOILA..C’EST TOUT 🙂

Yogurt With Meat (Laban Immo)

The literal translation for the word “Laban Immo” is : the milk of his mother. This yogurt cooked in this meal is very silky and smooth almost like the texture of the milk 🙂 . It is cooked with meat, onions and garlic with dried mint to enhance the flavor of the meal.

Ingredients:

  • 1 kilo yogurt
  • 2 tablespoons corn starch
  • 300 grams lamb chunks (you can use beef also if you prefer), 1 teaspoon seven spices
  • 400 grams baby onions, peeled
  • 3 cloves of garlic, crushed
  • 1 tablespoon dried mint
  • 1 tablespoon corn oil + extra teaspoon to fry the garlic
  • 1 teaspoon salt + 1 teaspoon to add to garlic
  • handful of pine seeds

Preparation:

  • In a pot fry the onions until brown, then remove and put aside
  • In the same oil fry the lamb until brown then cover with about 4 cups of water, add 1 teaspoon salt and the spices and let it cook until tender(you can use pressure cooker it will take 20 minutes to be cooked). Drain the meat from water, and keep one cup of the lamb stock
  • In another pot, place the yogurt
  • Mix the corn flour with one cup of the cold meat stock then add it to the yogurt, put the pot on fire and let it boil, stirring constantly with a wooden spoon until it thickens
  • Add the cooked meat and the fried onions
  • In a small saucepan heat the remaining oil and fry the pine seeds, then put aside
  • In the same oil fry the crushed garlic mixed with one teaspoon salt and dried mint, then add it to the yogurt pot
  • Put in a serving plate, garnish the top with fried pine seeds
  • Enjoy eating with plain boiled rice

ET VOILA…C’EST TOUT.

Steak With Garlic And Cherry Tomato Salad

Every once in a while I like to have a light dinner, myself and my son. Especially after heavy meals for few days in a row. 🙂 This is why last night,  I decided to make for dinner just a salad and steak. I chosen to make the steak with garlic and lemon, as for the  salad I made it with cherry tomatoes which are in season and has a nice lemony taste.

Ingredients for the steak: 

  • 4 pieces of sirloin steak
  • 2 cloves of garlic, crushed
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • juice of 1 lemon
  • 1 teaspoon corn flour
  • 1 tablespoon butter
  • 1 tablespoon corn oil

Preparation:

  • Rub the meat with salt and pepper
  • In a saucepan heat the butter and oil and fry the meat until brown
  • Mix the crushed garlic with lemon and put over the steaks
  • Dissolve the corn flour with a half cup of cold water then add it to the steak, lower the flame and let it simmer until the water evaporates

Ingredients for the salad:

  • 300 grams of cherry tomato
  • 1/2 bunch of parsley
  • 3 or 4 green onions
  • 1 teaspoon salt
  • 2 tablespoons of balsamic vinegar
  • 2 tablespoons extra virgin olive oil

Preparation:

  • Cut the cherry tomatoes in half
  • Slice the green onions
  • Finely chop the parsley
  • Mix in a salad bowl and add the dressing: salt, balsamic vinegar and olive oil mixed together and you salad is ready

ET VOILA..C’EST TOUT..

BON APPETIT  🙂

Stuffed Intestines (Fwaregh)

This is one of the most exquisite traditional Lebanese Meals. In the old days people would use every piece of the sheep – waste not, want not. After making sure they used all the meat for cooking in many different ways, they used the wool, the head, the bones, etc… and even the intestines. They found a way to stuff it and cook it in a DELICIOUS recipe. When my mother used to make it, every body knew that she was making Fwaregh for lunch, because while cooking, this meal has a very special and nice aroma.

The main work consists of cleaning the intestines. It has to be washed in running water several times. The extra fat stocking on the sides shall be removed, keeping the small parts because it helps keep it moist while cooking. After washing (from inside and outside) it should be rubbed with salt and water, then soak in water and white vinegar for an hour (1 cup of vinegar for 4 cups of water). Now it is ready for stuffing and cooking.

Ingredients: (for two whole intestines):

  • 300 grams of minced meat, beef or lamb (I used beef)
  • 2 cups of small grain rice
  • 1 teaspoon salt
  • 1/2 teaspoon seven spices
  • 1 cup of soaked chick peas ( or 1 cup of pine seeds, as you desire)
  • 1 medium onion, choppped
  • 1 tablespoon vegetable oil
  • 1 peeled onion
  • 1 cinnamon stick
  • 3 bay leaves
  • 1 teaspoon salt

Preparation:

  • Heat the oil in a saucepan and fry the meat for few minutes ( until it changes color only)
  • Wash the rice, mix it with meat, chopped onion, chick peas then add the salt and spices
  • Hold the intestine from the smaller end, then start stuffing, pushing it into the opening of the intestines with your thumb. This way, when you finish stuffing the intestine will be inside out
  • When all the quantity is finished, place them in a large bowl and wash them again, now they are ready to be cooked
  • Place the stuffed intestines in a large pot, cover with a lot of water and boil on a high fire. Remove the white foam formed on the top, add 1 peeled onion, cinnamon stick,salt, 3 bay leaves and cook on a very reduced flame for about 45 minutes, until the intestines are tender
  • Serve it with crushed 2 cloves of garlic mixed with 1/2 teaspoon salt, juice of 2 lemons and few drops of extra virgin olive oil, or with red vinegar.

ET VOILA… C’EST TOUT  🙂

Kibbe With Yogurt (Kibbe Bel Laban)

As I mentioned in a previous post, Kibbe is a traditional Lebanese food made out of ground meat mixed with bulgur and spices. Today were going to make them in a ball shape stuffed with minced meat cooked with onion. These balls can be eaten fried or cooked in yogurt. This is the kind of meal you like to share with your family and your friends. The kibbe meat is the same for all the recipes, the stuffing as well. Also, I have to mention that kibbe can be eaten raw when the sheep’s meat is fresh.

Ingredients: for the kibbe:

  • 1 and 1/2 cup fine brown bulgur
  • 300 grams  beef meat
  • 1 small onion
  • 1 teaspoon salt
  • 1/2 teaspoon seven spices

Preparation:

  • Wash the bulgur and drain it from water
  • Grate the onion until fine
  • Mix the meat with bulgur and grated onion, add the salt and spices
  • Place in a food processor a little at a time until all the quantity is used
  • Your kibbe is ready place it in the fridge until you prepare the stuffing

Ingredients for the stuffing:

  • 300 grams minced meat
  • 2 onions, finely chopped
  • 1 teaspoon salt
  • 1/2 teaspoon seven spices
  • a handful of pine seeds (optional, but it enhances the flavor of the stuffing)
  • 1 teaspoon grenadine molasses
  • 1 tablespoon vegetable oil

Preparation of the stuffing:

  • In a saucepan heat the oil, fry the onion until golden brown
  • Add the meat and fry with the onion for about 10 minutes, then add the pine seeds, season with salt, spices and the molasses
  • Cook for about 10 minutes until the pine seeds turn golden

Stuffing the kibbe:

Your going to need an additional ingredient, a tablespoon of corn flour

  • Dissolve the corn flour in a cup of cold water
  • Make a medium sized ball from the kibbe dough with you wet hand (dip it in water and cornflour), and using your index make a hole in the ball of kibbe, and with the other hand (wet also) turn it around your index until it thins out and the hole becomes wider
  • Place 1 teaspoon of the stuffing inside and close it, turning the ball in your hand to form a nice shape
 Stuffing the Kibbe

Usually I make a big quantity and keep in the freezer; they can last for months uncooked.

These balls can be fried and eaten with yogurt or salad, and it can be cooked with yogurt.

Fried Kibbe

Ingredients for the yogurt cooking:

  • 1 kg of fresh yogurt
  • 1 tablespoon corn flour
  • 4 cloves of garlic, crushed
  • 2 teaspoon salt
  • 2 tablespoons dried mint
  • 1 tablespoon oil

Preparation for the yogurt: For about 16 pieces of kibbe balls:

  • Dissolve the corn flour with one cup of cold water and add it to the yogurt
  • Place the yogurt in a pot on fire, stirring constantly. When it starts boiling, add the uncooked kibbe balls and reduce the fire, stirring occasionally for about 15 minutes
  • In the meantime, mix the crushed garlic with salt and dried mint
  • Heat the oil in a saucepan and fry the garlic mixture until light golden color, then add it to the yogurt and let it cook on a very low heat for five more minutes
  • Serve it with rice cooked with vermicelli

N.B: 

To make the rice with vermicelli, fry a handful of vermicelli in hot oil in a pot until golden brown. Next, cook it with one cup of rice while adding an extra half cup of water to the normal measure of water to allow the vermicelli to cook.

ET VOILA..C’EST TOUT:)

Vegetable Spring Rolls

If you like Spring Rolls like me, and have been looking for an alternative way to having them other than deep fried without compromising the taste….then this is the post for you!

Ingredients:

  • 1 packet spring rolls wrapper ( about 450 grams)
  • 500 grams shredded cabbage
  • 400 grams bean sprout
  • 2 carrots shredded
  • 1 onion thinly sliced
  • 5 cloves crushed garlic
  • 2 tablespoon soy sauce
  • 1 teaspoon salt
  • dash of sweet pepper
  • 1 tablespoon vegetable oil

Preparation:

  • Heat the oil and fry the onion with garlic until golden, add the carrots and leave it for about 10 minutes, then add the cabbage and bean sprouts, season with salt pepper and soy sauce
  • Drain these vegetables in a colander over a bowl and leave it until completely cold, keep the liquid because we will use it to make to sauce
  • Place one spring roll wrap and put in the center 1 tablespoon of the vegetable filling ten roll it
  • These spring rolls can be eaten raw with the sauce

For the sauce:

  • Take the liquid from the drained vegetables, add 1 tablespoon sugar, 1 tablespoon corn flour, mix it well then bring to boil
  • When it starts boiling add to the sauce one clove of garlic crushed, and 1 tablespoon crushed peanuts
  • And if you like you can have them deep fried as well, with the sauce you like

ET VOILA… C’EST TOUT… BON APPETIT.

Garlic Dip

Garlic is one of the main ingredients in our kitchen,  we use it in a variety of recipes. And I think it is Chicken’s best friend. And the garlic dip is a must have  in any fridge especially to make those delicious sandwiches with boiled chicken and garlic dip, topped with pickles and then toasted.. It is simply delicious. But to make it properly you should have a food processor. I remember when I was in the States in 1990 with my husband and children, I wanted to make this garlic dip but didn’t have  a food processor at home, so I made it by hand using the pestle and mortar, and it took me about half an hour or more to finish it. The result was ok, but not as good as the one made with food processor. I also remember the pain I had  in my hand next day:).

Ingredients: 

  • 25-30 cloves of garlic
  • 1 teaspoon salt
  • 1 cup vegetable oil
  • 1 teaspoon lemon juice

Preparation:

  • Place the garlic with salt in a food processor, use the metal blade and mix for about 2 minutes, taking care of pushing the sides always to the bottom to mix well
  • Add the oil in thin stream mixing always until it forms a white smooth paste
  • At the end add the lemon juice. You can keep in the fridge for one month

ET VOILA..C’EST TOUT:)

Swiss Chard Moutabbal

I posted this recipe previously in Arabic, but today I “re-posted” it in English due to popular demand. Whenever I made Stuffed Swiss chard or Adas bi Hamod, I would keep the stalks and make them this way.

Ingredients

  • 1 bunch Swiss chard stalks
  • 2 small garlic cloves, crushed
  • 4 tablespoons Tahini
  • Juice of 1 lemon

Preparation

  • Wash the stems removing any bad ones, wash and chop into 1inch pieces, place in the pot covered with water with some salt and boil
  • When tender, strain and gently crush them with a pestle and mortar
  • Add the garlic and the lemon juice mixing well together
  • Add the above mixture and the tahini to the stems and mix well
  • Put in a serving plate and top with some extra virgin olive oil. Serve with pita bread

ET VOILA… C’EST TOUT… BON APPETIT:)

Adas bil Hamod (Lentil soup with Swiss chard and lemon)

Hi everyone. This is a soup I posted previously in Arabic, but due to popular request, I have translated as below. And also feel free to  tell me if you have any favorite recipes or allergy related recipes you would be interested for me to post..I would love to hear from you..:)
It is winter and the cold weather has arrived. Winter is the season when Swiss chard (an iron rich leafy vegetable) is abundant in Lebanon, and today I prepared a delicious soup which consists of lentils and lemon which is quite suitable for this cold season.
 Ingredients:
  • 2 cups green lentils
  • 2 liters of water
  • 3 garlic cloves
  • 3 medium sized potatoes, peeled and diced
  • 1 kg Silik (Swiss chard)
  • 1 tablespoon dried mint
  • 1 tablespoon sunflower oil
  • Juice of 2 lemons
  • salt & pepper

Preparation

  • Wash then boil the lentils in a pot with the water
  • Wash the Swiss chard, and cut off the leaves, then chop them into thin strips. Keep the stems aside for another recipe
  • After 20mins of cooking the lentils add the potatoes
  • When the water starts to boil, lower the fire and leave to simmer
  • After another 20mins add the chopped leaves to the pot and cook for about 7 more mins
  • Peel the garlic and crush with salt and mint
  • Fry in a saucepan with the sunflower oil til it goes golden, then add them to the pot
  • At the end add the lemon juice and put off the fire

ET VOILA.. C’EST TOUT! BON APETIT 🙂

Shish Barak

This is a dough stuffed with meat and cooked with Yogurt. The Shish Barak is the Lebanese version of Italian  Tortellini. My grandson loves to wear his Tarboush which is our traditional hat for men, this is why my daughter tells her son the Shish Barak is small Tarboush swimming in yogurt 🙂

To make this Shish Barak, you need to prepare first the dough, then the filling which is made from onion and meat,and last the cooking of the yogurt.

Ingredients for the dough:

  • 2 cups of flour
  • 1 teaspoon salt
  • 3 tablespoon vegetable oil
  • 1 cup of water ( more or less depending on the kind of flour)

Preparation of the dough:

  • Sift the flour with the salt, add the vegetable oil and mix well by hand
  • Add the water little by little and mix well by hand until you have a soft dough. It will not rise because it doesn’t have any yeast

Ingredients for the filling:

  • 200 grams minced meat
  • 2 medium onions
  • 1 teaspoon salt
  • 1/2 teaspoon even spices
  • 1 tablespoon vegetable oil

Preparation of the filling:

  • Chop the onions finely
  • In a saucepan heat the oil and fry the onions until light golden color
  • Add the meat to the onions and fry it until well cooked
  • Season with salt and spices

Preparation of the Shish Barak:

  • Roll the dough on a floured surface and cut into small circles about 4 cm diameter
  • Put 1/2 teaspoon of the filling in the dough, close it tight, then seal the edges together tightly
  • Preheat the oven to oven to 180C
  • Brush a tray with oil and place the stuffed dough in the tray and bake for about 20 minutes, until it becomes light golden color

Ingredients for cooking yogurt:

  • 1 kilo of Yogurt
  • 2 tablespoons of corn flour
  • 1 teaspoon salt
  • 1 bunch of fresh coriander
  • 4 cloves of garlic
  • 1/2 teaspoon of dried coriander
  • 1 tablespoon vegetable oil

Preparation of the Yogurt:

  • Dissolve the corn flour with one cup of water and add it to the Yogurt
  • Place the yogurt in a pot on fire stirring constantly
  • Crush the garlic with salt, mix it with the 2 coriander, then fry with oil in a small saucepan
  • When the yogurt starts to thickens add the cooked dough ( you will need to use half of them, the remaining can be eaten like Sambousek or frozen for later)
  • Let the yogurt boil for about five minutes, at the end you add the fried garlic with coriander

Serve with cooked rice.

ET VOILA..C’EST TOUT.