Apr 14, 2012

Shish Barak

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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.

Filed Under: Lebanese food, Main dish · Tagged: , , , , , , , , , , ,
Apr 13, 2012

Okra and Beef Stew ( Bamye with Meat and Rice)

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The Okra stew is a very popular dish in the middle east, especially in Lebanon. When my eldest daughter was young she used to tell me that okra has a “Moustache”, and she wouldn’t eat it. And I remember when she grew up and introduced me to her friend, who later became my son-in-law, I had cooked Okra stew for lunch. I told him that if he wants me to accept him in the family he should eat and like the Okra. This is what he did 🙂

Ingredients:

  • 500 grams of fresh okra (or frozen)
  • 250 grams of beef cubes
  • 200 grams of baby onions
  • 2 red tomatoes
  • 1/2 bunch of fresh coriander
  • 4 cloves of garlic
  • 2 teaspoon salt
  • 1 teaspoon seven spices
  • 1 teaspoon dried coriander
  • 2 tablespoons of tomato paste
  • juice of 1 lemon
  • 4 tablespoons sunflower oil

Preparation:

  • If you are using fresh okra, you have to remove the top by a sharp knife, wash it, drain it. Fry in deep oil, and let it drain on a kitchen towel from the excess oil. But if you are using frozen okra you skip this step.
  • In a pressure cooker, heat 2 tablespoons of Mazola oil and fry the meat until brown, cover with water and cook for about 15 minutes
  • In a pot, heat one tablespoon of oil, peel the onion and fry until golden brown
  • Cut the tomatoes into small dices and add to the onion, cook for about 3 minutes
  • Add the okra to the mixture of onion and tomatoes. When the meat is tender put it over the okra with the meat stock, add 1 teaspoon salt, seven spice, the tomato paste, let it boil, then reduce the fire and let it simmer gently
  • Crush the garlic with 1 teaspoon salt, chop the fresh coriander and add it to the garlic with the dried coriander, fry this mixture in a small saucepan with 1 tablespoon of oil, until the garlic becomes light golden color
  • When the okra is nearly done, add the oil coriander mixture to it and leave it for about 5 more minutes, and add the lemon juice
  • Serve it with boiled rice

ET VOILA..C’EST TOUT.

Filed Under: Lebanese food, Main dish · Tagged: , , , , , , , , , , , ,
Apr 11, 2012

Moghrabiyeh

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This is a traditional Lebanese dish from our cuisine, one which we like to make in special occasions. The Moghrabiyeh is made of semolina, water and salt. It has a special way of cooking when it is dry. In Lebanon we can find it fresh and the cooking time is less than with the dry version as well as less work. You can find it in Lebanese delicatessen shops. Today I made it for both of my daughters who are coming for lunch as it is a meal you like to share with your loved ones. It’s cooked with both meat and chicken. As for kids we say these are small pasta balls and we can serve it to them with yoghurt. They seem to enjoy it as much as we grown ups do!

Cooking Moghrabiyeh has 3 steps:

-Boiling the chicken

-Preparing the sauce

-Cooking of Moghrabiyeh itself

Ingredients for boiling the chicken:

  • a whole chicken of 1.5 kilograms
  • 1 tablespoon of salt
  • 1 cinnamon stick
  • 3 whole cardamon seeds
  • 1 teaspoon 7 spices
  • 3 cloves
  • 2 bay leaves

Preparation of the chicken:

  • Wash the chicken and place it in the pressure cooker with about 2 liters of water
  • Place all the spices with it cook for about 15 minutes in the pressure cooker until it is tender
  • Drain the chicken, remove the skin and the bones. Keep the chicken stock because you will need it to cook the Moghrabiyeh
Ingredients for the sauce:
  • 400 grams of lamb cubes ( you can use beef as well if you prefer)
  • 2 cups of chick peas, soaked over night
  • 750 grams of baby onion peeled
  • 1 teaspoon salt
  • 1 tablespoon cumin
  • 1 tablespoon caraway
  • 1 teaspoon 7 spices
  • 4 tablespoons of vegetable oil
  • 3 tablespoons of flour

Preparation of the sauce:

  • Heat 2 tablespoons of the oil and fry the meat, add salt and the seven spices , cover with one liter of water and cook until the meat is tender.( In the pressure cooker it will take about 20 minutes)
  • Remove the meat from the water when cooked and keep the meat stock
  • In a pot heat the remaining 2 tablespoons of the oil and fry the baby onion until nice golden color
  • Add the peas, cover with about 2 cups of the meat stock and cook until the peas are tender, this will take about 15 minutes
  • Place the cooked meat back, add the cumin and caraway, cover and put on a low heat
  • Dissolve the flour with a cup of water and add it to the sauce, stirring from time to time and let it simmer until the sauce thickens
  • Adjust the salt as needed

Ingredients for the Moghrabiyeh:

  • 1 kg of dried Moghrabiyeh
  • 100 grams of butter
  • 1 teaspoon of salt
  • 1 tablespoon cumin
  • 1 tablespoon caraway

Preparation of the Moghrabiyeh:

  • Boil about 2 liters of water with a pinch of salt
  • Put the fire off and place the Moghrabiyeh in the hot water for 15 minutes, drain and wash with cold water
  • n a pot melt the butter and place the Moghrabiyeh, add the cumin and caraway and mix well
  • Pour 2 cups of the chicken stock over the Moghrabiyeh, check if it is tender, if not add another cup of the chicken stock at a time until tender

Now you have all the ingredients ready. To serve place the Moghrabiyeh on a plate, cover with the pieces of chicken. Place the sauce in a bowl. Mix to eat, you can have yogurt on the side.

ET VOILA..C’EST.. BON APPETIT..

Filed Under: Lebanese food, Main dish · Tagged: , , , , , , , , , ,
Apr 10, 2012

Peas With Carrot And Meat (Bazella with meat and Rice)

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It is not always easy to please children with a single main course, but when it comes to peas with carrot and meat with rice on the side, they all like it. We call them green footballs! What do you call them?

Ingredients:

  • 700 grams of frozen peas
  • 200 grams minced meat
  • 1 medium onions finely chopped
  • 2 carrots cut in small dices
  • 2 garlic cloves
  • 1/2 bunch of fresh coriander, chopped
  • 1 teaspoon salt
  • 1/2 teaspoon seven spices
  • 2 tablespoons vegetable oil
  • 2 tablespoon tomato paste

Preparation:

  • In a pot heat the oil and fry the onion until light golden and add the meat to cook evenly, stirring occasionally, season with salt and seven spices
  • Add the diced carrots and cook for another 5 minutes
  • Add the peas and cook in the pot with cover on and low heat for 5 minutes
  • Dissolve the tomato paste with a cup of water and pour it over the peas, and add enough water to cover them
  • When it starts boiling cover the pot, lower the heat and let it simmer for about 20 minutes or until the peas are soft
  • In the meantime mix the crushed garlic with a pinch of salt and the fresh coriander, fry in a small frying pan with one teaspoon of oil until the garlic turns golden color
  • Add the garlic-coriander mixture to the peas in the pot
  • Serve it with cooked rice

ET VOILA..C’EST TOUT.

Filed Under: Lebanese food, Main dish · Tagged: , , , , , , , ,
Apr 9, 2012

Home Made Shawarma

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I think a lot of people are familiar with Shawarma, the one we see in the shops who make these delicious sandwiches, where the meat is fixed into a large skew turning on itself electrically to let the meat cook from all sides. The smell of the added spices gives the meat its appetizing aroma. The only problem is they add a lot of fat to the meat to soften it.

Since my children like Shawarma a lot, and so do I, I learned how to make it at home from my mother years ago. Everytime I prepare it I remember my small son when was three years old, and whenever I used to ask him what he would like to have for dinner he would say”Chamara sandwich”, because at his age he couldn’t pronounce the letters properly. Until now to make a joke out of this story , we still name it chamara. So, enough talking and here is my recipe for a home made chamara, sorry I mean “Shawarma”.

Ingredients:

  • 1 kilo of sirloin steak ( faux fillet)
  • 2 tablespoons of shortening
  • 1 1/2 cup of red vinegar
  • 1 1/2 cup vegetable oil
  • juice of one lemon
  • 1 teaspoon salt
  • 1 teaspoon seven spices
  • 1 cinnamon stick
  • 3 bay leaves
  • 1 teaspoon of wole cardamon
  • 1 teaspoon of clove
            

Preparation:

  • In a saucepan heat the shortening and fry the steak until they turn into a nice brown color, and place them when fried on a kitchen towel to absorb the excess of shortening
  • Cut the fried steak into fine strips, place them in a tray. Cover them with the oil, vinegar and lemon and put all the spices
  • Cover in aluminium oil and place the tray in the fridge for few hours
  • Preheat the oven to 220 C, place the tray and leave it for 30 minutes with the aluminium foil on, then remove it and leave the tray in the oven for another 10 minutes or until the meat is tender
  • Remove the Shawarma pieces from the tray without all the spices

Now the Shawarma meat is ready. To serve it, cut onions into wings and sprinkle sumac over them, slice tomatoes, wash few leaves of parsley and fresh mint, and some cucumber pickles.

The most important thing to have Shawarma with is the “taratour dip”, which is a mixture of one cup of tahini, and one clove of garlic crushed with a 1/2 teaspoon of salt, and juice of one lemon, to be mixed all together with water until they have the consistency of yogurt.

You can have the Shawarma in pita bread as a sandwich with all the vegetables topped with the taratour dip..And roll it.

ET VOILA..C’EST TOUT..:)

Filed Under: Lebanese food, Main dish · Tagged: , , , , , , , , , ,
Apr 6, 2012

Siyadieh

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It’s Good Friday today and in many parts of the world, it’s a meat-free day. Most people in the Levant Area will prepare something that includes fish. Today, I prepared a very popular dish with fish and rice called Siyadieh. It is an eastern meal, but each country has it’s own way of preparing it. Even in Lebanon each area has it’s own way of cooking it. this is the way I make it.

Ingredients:

  • 1000 grams of hamour fish fillet (or any other white fillet) cut into medium sized pieces, and the head of the fish
  • 4 onions
  • 2 cups of rice
  • 2 tablespoon of cumin
  • 2 tablespoon of salt, 2 teaspoon seven spices
  • 1 teaspoon of turmeric
  • 4 tablespoons vegetable oil
  • frying oil
  • handful of pine seeds, handful of boiled and peeled almonds
  • 1 tablespoon of butter
  • 4 tablespoons flour+1/2 cup to coat the fish fillet

Preparation:

  • Cut the onions in thin slices
  • Heat 2 tablespoons of the vegetable oil in a pot, fry the head of the fish and remove it
  • Fry half of the cut onions in the same oil of the fish until dark brown color,cover with 1/2 cup of water cover the pot and let it simmer until the water evaporates and the onion get caramelized, remove half of the onions and put aside. We will use it for decoration of the plate
  • Put the head of the fish back, add about 6 cups of water, 1 teaspoon salt, 1 teaspoon seven spices, 1 tablespoon cumin, let it boil, then let it simmer for about 20 minutes on a low heat, then drain it. We will use this water as a fish stock to cook the rice
  • In another pot, heat the remaining vegetable oil and fry the remaining onion until brown, then cover with 1/2 cup of water and caramelize it
  • Wash the rice, add it to the fried onion, cover it with 4 cups of the fish stock, add salt, seven spices, cumin and 1 teaspoon of turmeric, cover and let it cook on very low heat until done
  • To make the sauce of this meal, we will use the remaining water of the stock fish, put it on fire
  • Dissolve the flour with 1 cup of water and add it to the fish stock, stirring with a whisk until it gets thick
  • Rub the fish fillet with a bit of salt and seven spices, coat it with flour and fry it until nice light brown color
  • In a small saucepan melt the butter and fry the pine seeds, then the almonds, place them on a kitchen towel to absorb the excess of butter
  • To serve, place the rice on a plate, cover with the fried fish fillet, place over the fried onion and the pine seeds and the almonds. Place the sauce in a bowl, and just pour some over the rice when you’re about to eat.

ET VOILA..C’EST TOUT..BON APPETIT.

Filed Under: Lebanese food, Lent, Main dish, Uncategorized · Tagged: , , , , , , , , ,
Mar 29, 2012

Mloukhiye

By · 14 Comments

Today I am in Abu Dhabi at my daughter’s house. She asked me to make Mloukhiye, because she likes the way I make it. Even though I taught her how, she said that mine is different and tastes nicer. She flattered me and I couldn’t refuse her demand:).

I believe there are many ways to cook Mouloukiye in lebanon, and also in other Arab Countries, but my recipe is the traditional family one.

Ingredients:

  • 1 kilo of fresh Mloukhiye (or the frozen one if you don’t find the fresh)finely chopped
  • 250 grams of cube meat
  • 1 bunch of fresh coriander
  • 7 clove of garlic
  • 1 small onion finely chopped
  • salt, seven spices
  • 1 teaspoon dried coriander
  • vegetable oil

Preparation:

  • Fry the meat  in  oil in the pressure cooker until it turns dark brown from all sides
  • Add a teaspoon of salt and another teaspoon of seven spices, cover with water and cook until it is tender, it will take about 15 minutes in the pressure cooker
  • In a pot heat some oil and fry the onion until golden
  • Add the Mloukhiye to the onion and mix for about two minutes
  • Put the cooked meat over the onion and Mloukhyie and put water just to cover, reduce the fire,cover the pot and let it simmer
  • In the meantime wash the fresh coriander and chop into very small pieces, mix it with the crushed garlic and a teaspoon of salt and the dried coriander
  •  Heat 1 tablespoon of vegetable oil in a small saucepan and fry the mixture of garlic and coriander until golden brown
  • Add the coriander to the Moloukhiye pot and cook for more 5 minutes
  • Add the lemon juice and put the fire off

Now that the Mloukhyie is ready we need to serve it.

For serving we need:

  • Toasted pita bread
  • 2 small onion finely chopped
  • Lemon juice or red vinegar (as you desire)
  • Boiled chicken
  • Cooked rice

Serving method:

  • In a plate place the toasted pita bread and break into small pieces
  • Over the bread put the rice, then the Mloukhiye
  • On the top place some pieces of boiled chicken
  • At the end put on tablespoon of the chopped onion with lemon juice or vinegar

ET VOILA..C’EST TOUT.

Filed Under: Lebanese food, Main dish · Tagged: , , , , , , , , , ,
Mar 25, 2012

Vegetarian Potato Kibbe (Kibbet Batata)

By · 5 Comments

There is a wide variety of Kibbe recipes in Lebanon, as I mentioned in a previous post Baked Kibbe. It can be made by mixing bulgur with meat, or with pumpkin and even with potato like the one I made today. The bulgur is always the main ingredient of all kinds of Kibbe, it should be fine and brown color. This recipe is vegetarian, which makes it suitable for Lent. The major ingredients are simple, based on bulgur, potato and onion, but it needs a lot to spices and flavors.

Ingredients:

  • 4 potatoes
  • 1 cup of fine brown bulgur
  • 2 tablespoon flour
  • 1 tablespoon salt
  • 1 teaspoon seven spices
  • 1 small onion grated

Ingredients for the filling:

  • 3 large onions
  • 1 teaspoon salt
  • 1/2 teaspoon 7 spices
  • 1/2 teaspoon ground cinnamon
  • 1 teaspoon dried mint
  • 1 teaspoon cumin
  • 1 teaspoon dried coriander
  • 1 tablespoon sumac
  • 1/2 teaspoon caraway
  • 2 tablespoons olive oil

Preparation:

  • Boil the unpeeled potatoes in a saucepan with salted water, until they becomes tender
  • When the potatoes are cold peel then mash them
  • Wash the bulgur and drain it from the excess water
  • Mix the mashed potatoes with bulgur, the grated onion, the flour, salt and the spices; mix by hand very well until smooth
  • Cut the onion of the filling into fine strips and mix with all the spices
  • Preheat the oven to 180 C
  • Grease an oven pan with little of olive oil until you cover the bottom
  • With wet hands place a thin layer of the potato Kibbe mixture and flatten it
  • Place the filling of onion and cover it with another thin layer of potato Kibbe
  • Wet a knife and cut the Kibbe into a square or diamond pattern
  • Drizzle the remaining of the olive oil on the top
  • Bake for about 30 minutes in the oven, until the top becomes a nice golden color
  • Serve with a green salad for better taste

Nota Bene:

  • You can also shape the potato Kibbe in a small ball; stuff it with the onion and close the ball forming a flat circle. Fry it in a deep frying pan. It is also DELICIOUS.

ET VOILA..C’EST TOUT..:)

Filed Under: Lebanese food, Lent, Main dish · Tagged: , , , , , , , , , , , , , , ,
Mar 21, 2012

Moussaka and Versatile Blog Award

By · 13 Comments

The first time I taste this Greek plate was in a nice restaurant in Cyprus, where I spend the summer 25 years ago. I loved it, and the moment I came back home when I still have the taste in my mouth I tried to make it. Since me and my children love the “gratin food” with cheese melting with white sauce, we all loved it. Today I felt nostalgic about Greece and her lovely food, which is, with many dishes, is similar to our Lebanese Cuisine. So, I prepare the ingredients, potatoes, eggplant, tomatoes, minced meat, went to the kitchen and prepare it. Maybe the recipe is not the traditional Greek way, but I assure you it is delicious.

Ingredients:

  • 1 large eggplant or 2 medium size, about 500 grams
  • 5 potatoes, about 500 grams
  • 200 grams minced beef
  • 5 tomatoes
  • 1 onion finely chopped
  • 2 clove of garlic crushed
  • 1 tablespoon tomato paste
  • 1 teaspoon salt
  • 1 teaspoon seven spices
  • 1 tablespoon olive oil
  • 1 tablespoon vegetable oil

Ingredients for the white sauce:

  • 100 grams butter
  • 5 tablespoons all purpose flour
  • 5 cups mils
  • 2 teaspoon salt
  • 1/2 teaspoon of freshly ground nutmeg
  • 1/2 cup of grated Gruyere cheese (or any other kind you like)

Preparation:

  • Heat the oven to 180C
  • Peel and slice the eggplant and the potatoes
  • Put the olive oil in a baking tray, place the eggplant an the potatoes in the tray and place the tray in the oven for 40 minutes, turning the vegetables in the midway of cooking. I use to fry them but I found that this way it is less oily
  • In the meantime prepare the meat sauce, heat the vegetable oil in a small pot, fry the onion until nice golden color, add the meat to the onion and cook gently, add the crushed garlic, season with salt and seven spices
  • Peel and dice 1 tomato and add it to the mixture of onion and meat, let it cook gently on low fire, then add to tomato paste with 1/2 cup of water, cover and let it simmer on a very low fire
  • Prepare now the white sauce: in another small pot heat the butter, add the flour and mix well together, add slowly the milk stirring constantly with a whisk until it thickens, season with 1 teaspoon of salt and the nutmeg
  • In an tray place one layer of eggplant, then potatoes
  • Slice the remaining tomatoes and place one layer of tomatoes over the potatoes
  • Place now half of the meat mixture, then half of the white sauce
  • Repeat the process with one layer of eggplant, one layer of potatoes, tomatoes, the meat ssauce and the white sauce, and at the end put the grated cheese
  • Bake in the oven for about 25 minutes, until the cheese turn nice golden.

ET VOILA..C’EST TOUT 🙂

Also, I had another pleasant surprise few days ago being nominated for the Versatile Blogger Award by dutchgoesitalian; it was especially nice for me because I admire her blog a lot! Please check it out.

Filed Under: Main dish · Tagged: , , , , , , , , , , , ,
Mar 19, 2012

Mjaddara (Lebanese Way)

By · 7 Comments

For a long time, Mjaddara has been considered food for poor people because the ingredients are very cheap and easy to get. Lentils, onion, rice and some spices. However, nowadays  due to increased interest in healthy food containing proteins, iron, and vitamins we find Mjaddara being increasingly served at lunch or dinner parties. Did I mention that it is also one of our many Lebanese mezze dishes? Yes, it is. We can have it as a side dish, and even as a main dish. So here is the recipe I learned from my mother 🙂

Ingredients:

  • 2 cups of lentil of broad white lentils
  • 1 medium onion, finely chopped
  • 2 tablespoons Egyptian rice ( small grains)
  • 1 teaspoon salt
  • 1 teaspoon seven spices
  • 1 teaspoon cumin
  • 2 tablespoons olive oil

Preparation:

  • Boil the lentils in 2 litre of salted water, it will take about 30 minutes. Then drain it from water
  • In a pot heat the olive oil and fry the onion until light golden color
  • Wash the rice and add it to the onion with one cup of water, leave it ten minutes on a very low heat, until the rice is half cooked
  • In the meantime, put the cooked lentils in a food processor and puree them
  • Add the puree of lentils to the onion and rice, if you find the mixture is too thick, add a little water
  • Season with salt, seven spices and cumin, stirring always the lentils until the rice is well cooked
  • Pour the Mjaddara on a plate and leave until it is completely cold and set
  • Serve it with salad and pickles.

Sometimes I may boil excess lentils and after they are well cooked I’ll put the remaining in the freezer until I need them again.

ET VOILA..C’EST TOUT:)

Filed Under: Lebanese food, Lent, Main dish, Side dish · Tagged: , , , , , , ,
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