Arugula with eggplant salad

Ingredients:

1 large eggplant

2-3 cups arugula

½ cup raisins

2 tbs olive oil + 3 tbs olive oil

2 garlic cloves, crushed

3 tbs balsamic vinegar

Salt & pepper

Optional – grated parmesan

Preparation:

  1. Pre-heat oven to 400 F
  2. Peel the eggplant and chop it in bite sized square pieces
  3. Toss the eggplant squares with olive oil and salt; put eggplant pieces in an ovenproof pan
  4. Bake for about 15-20 minutes
  5. Meanwhile prepare a salad dressing with the balsamic vinegar, olive oil, crushed garlic, salt and pepper
  6. Toss the arugula with half of the dressing
  7. Toss eggplants pieces and raisins with the other half of the dressing
  8. Arrange the arugula leaves on a flat serving platter and place eggplant pieces in the center, sprinkle with grated parmesan if desired
  9. Serve warm or cold

   Butheina Al-Nounou

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Thyme and olive oil (Manakeesh)

INGREDIENTS NEEDED:

Dough:

  • 4 cups of all purpose flour
  • 1 ½ cups of warm water
  • 1 cup of warm milk
  • 1 tsp of white sugar
  • ½  tsp of salt
  • 2 tsp of yeast
  • ½ cup of olive oil

Zataar:

  • 1 cup of zataar
  • ½ cup of olive oil ( more if desired)

PREPARATION:

  • Mix all the ingredients together and kneed well.  Cover dough with a damp cloth and let raise for a least 1 hour in a warm spot.
  • Mix Zaatar with oil and set aside.
  • Divide the dough into 12 equal size balls or 18 smaller ones. Roll each one to form flat dough roughly 1 cm thick.
  • Spread zaatar paste all over it then place on tray.  Repeat this for all.
  • Place into a 350 degree oven and bake for 10-15 minutes or until bottom is golden brown.
  • Remove and serve hot or cold, this s enjoy with plain yogurt for a dip and tea.

Butheina Al-Nounou

Syrian Fatta

INGREDENTS NEEDED:

  • 2 cups of Chick peas
  • 3-4 Arabic pita bread ( cut into bite size pieces and Toast)
  • 2 tablespoon of melted butter
  • 8 cups of plain yogurt
  • 1 tablespoon of garlic(Crushed)
  • 2 teaspoon of Salt ( more if desired)
  • ½ cup of pine nut (toast)
  • ½ cup of chopped parsley

If you want it with meat ( beef, lamb or chicken)

  • 150 grams Fried ground lamb meat (optional or your choice of meat)
  • ½ teaspoon salt
  • ½ teaspoon black pepper 

PREPARATION:

  1. Drain and rinse the chick peas and  set aside.
  2. Cut the bread into small square pieces and place them in a deep bowl. Add the olive oil and mix with the      bread until well coated. Place on a flat sheet and bake on 375 degrees until golden brown.
  3. Place the toasted bread in a deep dish.
  4. In a bowl, mix the plain yogurt,  salt and garlic ( taste, add more salt or garlic for your liking)
  5. In a small pan, fry the meat until cooked with salt and black pepper, place into a bowl.
  6. In the same pan, toast the pine nuts until light golden brown.
  7. Once everything is ready, pour  the yogurt over the bread.
  8. Pour the Chick peas over the top and spread evenly.
  9. Add cooked meat on the top ( optional)
  10. Place the pine nuts chick peas  and yogurt
  11. Sprinkle chopped parsley on top.

     

     Botheina Al-nounou 

Spicy Chicken Curry

INGREDIENTS NEEDED:

  • 3 medium size chicken breast ( cut into desired shape)
  • 3 meduim potatoes ( cut into cubes)
  • 1 red pepper sliced
  • 1 ½ cups of green peas
  • 1 large onion diced
  • 2 cloves garlic, crushed
  • 2 cups of coconut milk
  • 4 cups of water
  • 2 tablespoons vegetable oil
  • 1 teaspoons fresh ginger (grated)
  • ½ cup of  boiled then mashed yams ( substitute for sweet potato or yellow squash)
  • 2 large tablespoon of red curry paste ( more or less for desired taste)
  • 1 teaspoon ground coriander
  • 1 teaspoon curry powder
  • 1 tablespoon of tomato paste
  • 1 bay leaf
  • ½ teaspoon black pepper
  • 1 teaspoon of salt

Preparation:

In a wok or pot heat oil and add chicken, cook well and set aside.

 In the same pan add onion slices and fry on medium heat for 2 minutes or until they become light golden in color.

Add garlic, ginger, curry paste, ground coriander, curry powder, tomato paste, black pepper, salt mashed yams and bay leaf then mix well. Then add coconut milk and water and simmer on medium heat for 5 minutes.

Add the cooked chicken, potato’s and green peas to the pot. Stir and simmer for another 20 minutes or until potatoes are well cooked and sauce is slightly thickened.

Serve alongside your favorite rice.

Butheina Alnounou