Chicken Stew With Olives

From time to time, I like to try new recipes, especially when I want to make chicken. A friend of mine who lives in a village, invited me once for lunch. And among the food she prepared, she made this chicken stew with olives as a main dish which we enjoyed a lot. I took the recipe and tried it at home. It was so good and so I decided to share the recipe with you today.

Ingredients:

  • 1 whole chicken for about 1.5 kilo
  • 1 bunch fresh coriander, finely chopped
  • 1 bunch fresh parsley, finely chopped
  • 3 or 4 cloves garlic, chopped
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon saffron
  • 1 teaspoon turmeric
  • 1 tablespoon dried basil
  • juice of one lemon
  • 1 tablespoon olive oil
  • about 10 baby onions
  • 1 cup black olives, seed removed and sliced

Preparation:

  • Mix the coriander, parsley, garlic, salt, pepper, saffron, turmeric, basil, lemon and marinate the chicken with this mixture for around 10 minutes
  • Heat the oil in a pot and fry the chicken from all sides until it becomes golden
  • Add the onion and the olives, cover the chicken with about 4 cups of water and let it cook on a medium heat, when the water starts boiling, reduce the fire, cover the pot and let it cook until the chicken softens (to save time you can use a pressure cooker)
  • When cooked, place the chicken in a plate with all the vegetables with olives around
  • You can drain the remaining water and use it to cook rice with this stock, the rice will be flavorful

ET VOILA..C’EST TOUT..

Artichoke Gratin

Artichoke is the kind of vegetables that can be cooked in so many ways. It can be used in salads or in a stew, it can even made into a gratin with white sauce and cheese. Since I love cheese, I decided to cook the artichoke for the lunch today the gratin way 🙂

Ingredients:

  • one frozen bag of hearts of artichoke, about 500 grams
  • 150 grams minced beef
  • 1 medium onion, finely chopped
  • 1 handful of pine seeds
  • salt, pepper
  • 2 tablespoon corn oil
  • cooking grated cheese, use the kind you like, I mix 1 cup of Emmental and one cup of Mozzarella cheese

Ingredients for the white sauce:

  • 50 grams butter
  • 4 tablespoons flour
  • 4 cups milk
  • 1 teaspoon salt
  • dash of freshly grated nutmeg

Preparation:

  • In a large pot boil about 1.5 liters water, add one tablespoon salt, and the artichoke then boil for about 10 minutes
  • In a saucepan heat 1 tablespoon corn oil, fry the onion until golden then add the pine seeds then the meat, cook until brown, season with  salt and some pepper to taste
  • Prepare the white sauce: melt the butter, add the flour, then gradually pour the milk whisking constantly, until the sauce thickens, season with 1 teaspoon salt and nutmeg
  • Now you can assemble the dish:
  • Preheat the oven to 180 C
  • In a baking dish put one tablespoon oil, place the hearts of artichoke, fill each one with meat, when all they are all filled, cover with the white sauce, then sprinkle the cheese over, bake in the oven for about 30 minutes until the top turns golden
  • Enjoy it with salad

ET VOILA…C’EST TOUT.

Potato Stew With Meat

When me and my siblings were young, and for as long as I remember my mother used to make this meal at least once a month. She liked to have HEALTHY children. And by healthy I mean she wanted us to be  fat!

Regardless, there is nothing more comforting than tucking into a bowl of hot stew, especially as the warm weather starts to cool down and we need crave some warming comfort food. We Lebanese always serve our stews with rice, but if you feel that you would rather not it tastes just as good without.

Ingredients:

  • 1 kg potatoes
  • 200 grams beef cube
  • 1/2 cup fresh coriander, finely chopped
  • juice of 1 lemon
  • 4 cloves of garlic, crushed
  • 1 teaspoon dried coriander
  • 2 teaspoons salt
  • 1 teaspoon seven spices
  • 1 tablespoon tomato puree
  • oil for frying
  • 2 tablespoon canola oil

Preparation:

  • In a large pot of pressure cooker, heat 1 tablespoon oil and fry the meat, add 1 teaspoon salt, half teaspoon seven spices, cover with 6 cups water and cook until tender
  • Peel the potatoes and cut them into cubes
  • Heat the frying oil, fry the potatoes until golden, remove the potatoes from the oil and place on a kitchen towel to absorb the excess of oil
  • In a pot, place the cooked meat, cover them with some of the meat stock, add the potatoes and the tomato puree, and let it cook on medium fire
  • In the meantime, heat the remaining tablespoon of oil in a casserole, mix the crushed garlic with the fresh and dried coriander, fry them in the casserole
  • When the stew starts boiling add the fried garlic and the lemon juice and let it cook on low fire or further 5 minutes
  • Serve with cooked rice

ET VOILA… C’EST TOUT.

Makmoura (Rice with Cabbage)

This meal is very special to me. It reminds me of my childhood as my grandmother prepared it often, and I always enjoy eating it with a cabbage salad. Also, once when I was pregnant with my youngest boy (my fourth child:), I had a nap in the afternoon and when I woke up craving something with cumin. It is all about cumin. When I woke up, I cooked this Makmoura and on my plate I have to add a big tablespoon of cumin to satisfy my desire. Until now, I like this meal a lot. And I am so glad to share it with you, it is very simple to prepare.

Ingredients:

  • One medium cabbage
  • 1 medium onion, finely chopped
  • 8 to 10 cloves of garlic
  • 2 cups rice
  • 1 teaspoon salt
  • 1 tablespoon cumin
  • 1 tablespoon olive oil

Preparation:

  • Remove the leaves of cabbage, wash and thinly slice, remove about half for the salad
  • Heat the olive oil, fry the onion until translucent, add the garlic then the cabbage, cover the pot and let it cook for about 5 minutes
  • Add the rice, cover with 4 cups of water, season with salt and cumin. When it starts boiling lower the fire, cover and let it simmer gently until the rice is well cooked
  • Serve with cabbage salad: put the cabbage in a bowl and mix with 1 clove garlic crushed, 1 teaspoon salt, juice of one lemon and extra virgin olive oil

ET VOILA…C’EST TOUT.. BON APPETIT 🙂

Spaghetti Gratin With Chicken

While I was thinking about Tabkhet el Yom ( what to cook for lunch today), I checked my fridge and I found boiled chicken and chicken stock. And checked the pantry and found spaghetti. And, always there is cooking cheese and tomato in my fridge. Because, I like from time to time try something new, I decided to cook them together in Lasagna way, but by using the cooked chicken instead of minced beef. And the result was really amazing. The recipe turned out Delicious.

Ingredients:

  • 1 packet of 500 grams spaghetti
  • 1 tablespoon salt, 1 tablespoon corn oil ( to be added to the water for boiling spahetti)
  • about 2 cups of shredded boiled chicken, skin and bones removed
  • 1 medium onion, finely chopped
  • 2 red tomatoes, finely diced
  • 1 teaspoon salt
  • 1 tablespoon ketchup
  • 1 teaspoon thyme
  • 1 tablespoon mixed herbs
  • 1 tablespoon canola oil
  • 1 liter chicken stock
  • 3 tablespoons flour
  • 1/2 cup powder milk
  • 1 cup and a half shredded cheese ( I mixed parmesan and gruyere)

Preparation:

  • In a large pot, boil water, add the tablespoon of salt with the tablespoon of oil, boil the spaghetti for 2 minutes less than instructed, drain the spaghetti and wash is with cold water
  • I another pot, heat the oil, fry the onions until light golden, then add the chopped tomatoes, and cook with lid on for about 10 minutes
  • Add the shredded chicken to the tomatoes and onions, season with salt, thyme and mixed herbs and the ketchup, cook for another 10 minutes
  • Preheat the oven to 200 C
  • In another pot, boil the chicken stock with the milk powder
  • Dissolve the flour with 1/2 cup of water and add it to the stock, let it boil stirring constantly, reduce the fire and let it cook until it starts thickening, then remove from fire
  • In a tray, place 2 tablespoons from the chicken stock sauce, one layer of spaghetti, half the chicken sauce and cover it with half of the white sauce
  • Repeat the same procedure another time, then top with the shredded cheese and bake for about 30 minutes, until the top becomes golden color
  • Serve it with salad

ET VOILA..C’EST TOUT. BON APPETIT 🙂

Sheikh El Mehchi (Stuffed Eggplant)

Hi, I know I have not posted anything in a few days. But believe me, I have been cooking everyday. Now, the summer has started, and my children are coming to Lebanon to spend their vacations, so I am very busy with my children and my grandchildren. Also, I changed the theme of the blog, and I have been trying to choose pictures for the banner 🙂 It hasn’t been so easy.

About the recipe today, Sheikh El Mehchi, it is called so because the eggplants are stuffed without removing their tops, so it looks like the head of Sheikhs.

Ingredients:

  • 1 kilo small eggplants
  • 200 grams minced meat
  • 1 medium onion, finely chopped
  • 1 teaspoon salt+ 1 teaspoon salt
  • 1/2 teaspoon seven spices+1/2 teaspoon seven spices
  • handful of pine seeds
  • 1 tablespoon canola oil
  • 1 red tomato sliced
  • 1 tablespoon tomato paste
  • 2 cups frying oil

Preparation:

  • Peel the eggplants without removing the heads
  • Heat the frying oil, fry the eggplants until brown color. Place on kitchen towel to remove the excess oil
  • Heat the canola oil and fry the chopped onions until transparent, add the pine seeds and fry for another 2 minutes, then add the meat and fry until well cooked. Season with salt and 1/2 teaspoon seven spices
  • Preheat the oven to 180 C
  • Slice open the eggplant in the middle and place a generous tablespoon of the meat stuffing inside it, press it down gently with the back of spoon
  • Place the stuffed eggplants on a baking tray or dish, cover with the tomato slices
  • Dissolve the tomato paste with 2 cups of water, season with remaining salt and spices and pour over the eggplants
  • Bake in the oven for about 25 minutes
  • Serve with cooked rice

ET VOILA… C’EST TOUT.

Homage To My Father… Kibbe With Spinach

Yesterday in Lebanon everybody was celebrating Father’s Day. My dad left us ten years ago and I miss him a lot. I was very close to him and he was the only person who knew what I wanted without me saying anything. When I was young, he treated me like a little princess and I think he spoiled me a bit. I got nostalgic thinking of him, so I decided to make homage to this big man by cooking his favorite meal. His mother used to cook it for him and he’d encourage me to eat it by saying: “if you want to grow strong, you should have this kibbe. The spinach has a lot of iron and it will make you strong like your Papa”.

Ok, I want to stop being emotional and post the recipe that I took from my grandmother.

Ingredients:

  • 1 kilo fresh spinach
  • 1 cup fine bulgur
  • 1/2 cup flour
  • 1 small onion, finely chopped or grated
  • 1 teaspoon salt
  • 1/2 teaspoon paprika
  • 1/2 teaspoon cinnamon
  • 1 teaspoon cumin
  • 4 large onions, chopped into wings
  • 2 tablespoons olive oil
  • an dash of chili pepper (optional)

Preparation:

  • Wash the spinach leaves and boil in hot water for 2 minutes, drain then wash with cold water and keep in the strainer until needed
  • To make the kibbe dough, wash the bulgur and discard the water then mix the bulgur with flour, salt, cinnamon, paprika and cumin to form a soft dough (add water if needed); mix it it with the grated onion
  • Take a small piece from the dough, shape it into a small ball then flatten it, place it on  slightly floured plate; repeat until all the dough is used
  • Boil the kibbe dough in hot water for about 15 minutes
  • Heat the olive oil and fry the wing chopped onions until golden brown
  • Add the boiled spinach and the kibbe dough to the frying pan, let it cook on a low heat for about 5 minutes stirring occasionally
  • To serve place the kibbe with spinach on a plate and sprinkle some chili pepper if used

ET VOILA.. MAIS CE N’EST PAS TOUT!

HAPPY FATHER’S DAY TO ALL THE FATHERS IN THE WORLD 🙂

Farfalle Pasta with Meat and Vegetables

Tomorrow is the 21st of June, the official first day of summer and the longest day of the year, or the summer solstice. It is also Father’s day in Lebanon, so make sure to wish your father a good one if you haven’t yet! Its already unbearable to sit in this heat without air conditioning. During this hot weather we eat vegetables, a lot of vegetables, to compensate for the water loss from sweat. This is why I’m making a salad everyday before having the main course. Today, I decided to have a meal which includes vegetables. Using what ingredients I could find in my fridge, I put together this lovely meal.

Ingredients:

  • 400 grams beef cubes
  • 1 large eggplant
  • 1 medium onion
  • 2 carrots
  • 2 red tomatoes
  • 1 tablespoon tomato paste
  • 1 teaspoon salt + 1 teaspoon for the meat
  • 1/2 teaspoon seven spices
  • 1 teaspoon pepper
  • 1 tablespoon canola oil
  • 1 tablespoon cooking oil

Preparation:

  • In a pressure cooker heat the cooking oil, fry the meat cubes,add 1 teaspoon salt and pepper, cover with water and cook for about 10 to 12 minutes after it starts whistling
  • Preheat the oven to 200 C
  • Place the oil in a tray, put the half cooked meat over the oil with one cup of the meat stock
  • Time to prepare the vegetables: peel and dice the eggplant, cut the onion in quarters, peel and dice the carrots, slice the tomatoes and put them all over the meat
  • Dilute the tomato paste with a cup of water, add the salt and the seven spices then pour over the vegetables
  • Cover the tray with aluminium foil and bake for about 25 minutes; remove the aluminium foil and keep baking for about ten more minutes
  • Cook the Farfelle pasta as per instructions on the box
  • To serve, place the pasta on a plate and put over the meat with vegetables

Today’s Salad:

  • Mix: lettuce, tomatoes, cucumbers, spring onions, green pepper, some leaves of purslane and green thyme.
  • For the dressing: salt with balsamic vinegar and extra virgin olive oil.
  • After mixing, place some cherry tomatoes on the top for decoration

ET VOILA..C’EST TOUT.  BON APPETIT 🙂

Grilled Kafta and Potato Salad

Today, the weather is very nice, sunny with a little breeze, just the spring time before the venue of the summer. This is why I decided to make something quick and yummy for lunch today, to have time to enjoy going out on this lovely day. I thought grilled kafta with boiled potato salad and cherry tomato salad would be a perfect combination. In previous posts I cooked the kafta in the oven with potatoes and tomato sauce, and also with tahini. Today is a new way of making the kafta.

Ingredients:

  • 500 grams kafta ( 500 grams minced beef mixed with a small onion finely chopped and 1 cup of chopped parsley and season with 1 teaspoon salt and 1 teaspoon seven spices)
  • 1 tomato, sliced
  • 1 teaspoon corn oil
  • 1 kilo boiled potatoes
  • 4 spring onion, sliced
  • 1  red pepper, finely chopped
  • 1 cup parsley, finely chopped
  • a few cherry tomatoes
  • 1 teaspoon salt
  • juice of one lemon
  • 1/2 cup virgin olive oil

Preparation:

  • Preheat the oven to 180 C
  • With a wet hand take a small ball of kafta meat and put it on a wooden skewer, when all the meat is finished place the skewers in a tray, put on the sides the slices of tomato, and teaspoon of corn oil in the tray
  • Bake for about 25 minutes, turning the skewers half way
  • To make the salad, cut the boiled potatoes in cubes, add the chopped parsley, sliced spring onions and the diced red pepper
  • Season with salt, lemon juice and the olive oil and mix well

ET VOILA…C’EST TOUT… BON APPETIT 🙂

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.