Borani – cold spinach and yogurt salad

Ingredients

1 package frozen spinach
2 tbsp fresh lemon juice
1 tsp finely grated onion
1/2 tsp salt
freshly ground black pepper
1 cup plain yogurt
1 tbsp fresh mint, minced

How to prepare

1) thaw spinach, squeeze out as much moisture as possible.
2) combine remaining ingredients with spinach until well incorporated.
3) refrigerate for a half hour and serve.

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Khubuz – pocket

Ingredients

5 lb unbleached flour
1 pkg. Dry yeast
2 tbsp salt
8 cups luke warm water

How to prepare

1) combine flour and salt in a mixing bowl.
2) in another bowl, dissolve the yeast in water let rest for 5 minutes in a warm place.
3) in a large bowl add flour/salt , in the center create a well and slowly pour in the yeast mixture.
4) kneed the dough for about 20 min. Or until the dough is smooth, soft and elastic.
5) form dough into a ball, lightly cover with olive oil and place in a lightly oiled bowl and let raise in a warm place, with a towel draped over the bowl for 45-60 min. Or until dough doubles in size.
6) on a lightly floured surface, punch down dough and divide into 4

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Luby ib tume – green bean salad

Ingredients

2 lb fresh or frozen green beans
3 cloves garlic
1/4 cup lemon juice
1/4 cup salad oil
1/4 tsp salt

How to prepare

1) cook green beans and let cool
2) using a garlic press crush garlic into a large bowl, then rub the bowl with garlic
3) add beans and toss until garlic is thoroughly combined
4) combine remaining ingredients and toss
5) let flavors combine for 2 or 3 hrs

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Fried Eggplant Sandwiches

Ingredients

1 eggplant
salt
6 oz mozzarella cheese (not grated)
1/2 tsp yeast
1 1/2 cups warm water (105-115 F)
2 cups plain flour
pepper to taste
4 1/2 tsp oil
1 lg egg white
oil for frying

How to prepare

Slice the eggplant into 1/4″ rounds. Sprinkle with salt and let drain in a colander for about an hour. Slice the mozzarella into thin slices and trim to the shape of the eggplant slices. Sprinkle the yeast over the warm water and stir until is dissolved. Whisk in 1 1/2 cups flour and the pepper until smooth. Keep at room temp for 30 min. Rinse and pat dry the eggplant slices. Fry them in batches using 1 tsp oil per batch over med heat about 2 min per side. Remove to paper towels to drain while you finish the other slices. Place a cheese slice between each two eggplant slices (like a sandwich). Press firmly together and dip in the remaining flour to coat both sides. Beat the egg white until stiff (but not dry) peaks form. Fold into the yeast mixture. Heat oil (about 1 inch deep) in a lg frying pan. Dip 1 eggplant sandwich into the batter at a time and place in the hot oil. Fry 4-6 at a time for 1-2 minutes per side until light brown. Place on paper towels to drain oil until all are done. Serve hot. These are great with a horseradish type dressing on top! Depending on the size of the eggplant, this could make 6-12 sandwiches.

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Falafel – deep fried chick pea balls

Ingredients

1/2 cup burghul wheat (fine)
1 1/2 cups torn pocket bread
2 cups canned chick peas drained (garbanzo beans)
1/4 cup fresh lemon juice
2 tsp garlic, minced
1 tbsp cilantro, minced

1/2 tsp red pepper flakes
1 tsp ground cumin
1 tsp salt
1 tsp pepper
oil for frying(peanut oil works well)

How to prepare

1) in a deep plate, add wheat and spread out evenly, then add enough water to cover. Let soak until soft, then drain. Set aside.
2) soak torn bread in water, until moistened, then squeeze as much water as possible out of bread. Set aside.
3) in a food processor combine remaining ingredients, process until smooth. Then add wheat & bread and process until well incorporated.
4) let mixture rest for a half hour, then form 1″ balls
5) in a electric skillet set at 400

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Lamb-coriander

Ingredients

1 1/2 lb stewing lamb, trimmed of fat and diced
2 cups full fat natural yogurt
6 garlic cloves, crushed
4 tsp ground coriander
2 lila murcha, (fresh green chili peppers), crushed
4 tsp paprika
3-4 tsp salt
4 tbsp cooking oil
2 med onions (or more to taste)
3 tsp cumin seeds
1 tsp turmeric powder
2 tsp black mustard seed
3 tsp ginger, coarsely crushed
2 tsp cayenne pepper
4 oz fresh coriander

How to prepare

(1) dice the meat into bite-size cubes, and soak in warm water for 2-3 minutes
(2) mix the paprika, ground coriander, salt, crushed garlic, and crushed green chilies with yogurt drain the lamb and add to the yogurt marinade
(3) leave to marinate for at least six hours ideally it should marinate in the refrigerator for 24 hours
(4) dice the onions into thin semi-circles in a lg saucepan or a generous frying- pan, heat the cooking oil over a high flame add the onions when the oil is hot enough to “steam” reduce the heat to med and stir occasionally fry the onions until they change color to a deep red/brown this should take 10 to 15 minutes
(5) at this point add the black mustard seeds and stir a few times then add the ginger, cumin seeds, red chilies and turmeric powder increase the heat and fry this “masala” for a couple of minutes
(6) add the marinated lamb to the masala and mix well
(7) at this point you have two options, either to cook the meat on the stove or to bake it stovetop cooking takes less time but requires fairly constant stirring it should be cooked in a covered saucepan on a low to med flame for about 45 minutes add water if the sauce gets too dry and begins to stick for baking, transfer it to an ovenproof casserole, cover it, and bake for 1 1/2 hours at 200 deg f check occasionally, though you are unlikely to need to add any water to the sauce
(8) finally, prepare and wash the fresh coriander in cold water only the leaves and the tender stems should be retained chop coarsely and mix well just before serving if you don’t have any fresh coriander, then mix in 2-3 tsp of coriander powder serve with well buttered (boiled) rice or pita bread, and fresh salad (serves 3-4) notes take care not to burn the onions and don’t overcook the masala just before mixing in the marinated meat.

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Majudra – wheat, lentil & onion dish

Ingredients

1/2 cup lentils
2 cups burghul wheat (coarse)
1 lg onion, chopped
1/4 cup olive oil
1/4 cup salad oil
salt to taste

How to prepare

1) in a 3 qt sauce pan add 1 1/2 cups water and lentils
2) bring to a boil, then reduce heat to simmer and cook 15 min
3) add 4 more cups water, then add wheat and salt, cook 25 min
4) saut

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Taboolie – parsley and wheat salad

Ingredients

1 cup burghul wheat (med grind)
3 bunches parsley
1 bunch fresh mint
1 bunch green onion
3 tomatoes
1 cucumber
1/2 cup salad oil
Juice of 3 lemons or to taste
salt to taste

How to prepare

1) in a large bowl rinse and drain burghul wheat twice in cold water
2) chop each vegetable separately to a very fine chop or use a food processor, being careful not to over process, vegetables should retain their identity
3) in a large bowl toss burghul wheat, vegetables, oil, lemon and salt
4) if the salad seems to be a little bland add more salt and lemon

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