Salt and pepper chicken chops

Ingredients (serves 4)

  • 1 egg
  • 1 tablespoon soy sauce
  • 20 (1kg) chicken chops
  • 1 teaspoon cracked black pepper
  • 2 teaspoons sumac
  • 2 teaspoons sea salt flakes
  • 1/2 cup plain flour
  • olive oil cooking spray
  • chili sauce and salad leaves, to serve

Method

  1. Preheat oven to 220°C/200°C fan-forced. Line a baking tray with baking paper.
  2. Combine egg and soy sauce in a large bowl. Add chicken. Toss to coat.
  3. Combine pepper, sumac, salt and flour in a large bowl. Remove chicken from egg mixture. Add to pepper mixture. Toss to coat. Transfer to prepared tray. Spray with oil.
  4. Roast chicken, turning once, for 25 to 30 minutes or until golden and cooked through. Serve with chili sauce and salad leaves.

                                                                                       Butheina Alnounou

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Cake with fruit

  • 1 package yellow cake mix (regular size)
  • 3/4 cup water
  • 1/2 cup orange juice
  • 1/2 cup egg substitute
  • 1 egg, lightly beaten
  • 2 tablespoons canola oil
  • 1/2 teaspoon grated orange peel
  • 3/4 cup (6 ounces) orange-cream yogurt
  • 2 cups reduced-fat whipped topping
  • 1 cup diced fresh strawberries, patted dry
  • 1 cup canned unsweetened pineapple tidbits, drained and patted dry

Directions

  • Coat two 9-in. round baking pans with cooking spray; line with waxed paper. Coat waxed paper with cooking spray; set aside. In a large bowl, combine the first six ingredients; beat on low speed for 30 seconds. Beat for 2 minutes. Fold in orange peel.
  • Pour into prepared pans. Bake at 350° for 18-24 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.
  • In a large bowl, combine yogurt and whipped topping. In another bowl, combine strawberries and pineapple.
  • Place one cake layer on a serving plate. Spread with half of the yogurt mixture; top with half of the fruit mixture. Top with second cake layer. Spread remaining yogurt mixture over top of cake; sprinkle with remaining fruit. Store in the refrigerator. 

Butheina Al-Nounou

Roasted Chicken Stuffed with Rice

Enjoy the Syrian way of cooking Roasted Chicken Stuffed with Rice.

Preparation time : 25 minutes

Cooking time : 1 hour

Ingredients

1½ tablespoons vegetable oil

1 small onion, chopped

½ cup pine seeds or 75 g

1 cup long grain white rice or 200 g

¼ teaspoon ground cinnamon

¼ teaspoon ground black pepper

1½ cups water or 375 ml

2 cubes MAGGI Chicken Bouillon

½ cup raisins or 75 g

1 large whole chicken or 1400 g 

Preparation 

Heat oil in a medium saucepan, add and cook onions and pine seeds over medium heat for 4-5 minutes or until almost golden. 

Add rice, cinnamon, black pepper, water, MAGGI Chicken Bouillon cubes and raisins. Cook over low heat for 10 minutes or until rice is almost cooked.

 

Stuff the chicken with as much rice as possible, and continue cooking the remaining rice to be served with the chicken.

 

Roast the chicken in a 190°C preheated oven for 45-50 minutes or until chicken is cooked. 

Serve roasted chicken with the rest of rice, and fresh green salad.

 

                                                                                            Butheina Alnounou

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Potato with nutmeg

Ingredients

1.8kg floury Potatoes , cut in half, or quarters if large

5 tbsp olive oil

2 tsp plain flour

100g Parmesan (or vegetarian alternative), finely grated

Handful parsley , finely chopped

4 rosemary sprigs, leaves finely chopped

Pinch grated nutmeg

Method

  1. 1 Heat oven to 220C/fan 200C/gas 7. Place the potatoes into a pan of salted water, bring to the boil and simmer for 2 mins exactly. Drain well and toss in a little of the oil to coat.
  2. Stir the flour, Parmesan, herbs and nutmeg together in a dish with a small pinch of salt and toss the potatoes in the mix until evenly coated. Heat a good layer of oil in a shallow, non-stick roasting tray on a hob or in the oven, then carefully add the potatoes to the tray. Turn the potatoes to coat them in the oil and roast for 40 mins, turning once. If you feel like they are sticking to the pan, don't move them, just leave them for the full time. Roast until golden brown and crisp, and serve straight away.

        Butheina Alnounou

 

 

 

Potato Kibbeh Recipe

Ingredients (6 servings)

2 cups of Bulgur (cracked wheat)

2 cups dry chickpeas

3 medium sized potatoes, boiled, mashed2 cups general purpose flour

1/2 bunch parsley

1/2 bunch mint

1/2 bunch green onions

1 medium sized white onion

  • 1 teaspoon of cayenne pepper, or to taste
  • 1/2 teaspoon Syrian 7-spices
  • 2/3 teaspoon of salt
  • 2 cups of Olive oil (about 1 cup per pan of Kibbeh)

Preparation Method

  1. Chickpeas: The goal of the process here is to skin and halve the chickpeas. If you are able to find skinned chickpea halves at your grocery store, you can just soak them overnight and skip the remaining steps in this process. If you have regular chickpeas, then soak them in water overnight. On the day of, rinse them well then warm in a pot of water on the stove for a few minutes. Drain, then spread warm chickpeas on a towel then break them open by rolling a rolling pin on them a few times with force. Place broken chickpeas back in a pot, fill with water then rub them with your hands to separate the skin. Repeat the process a few times so that you rid the all of the chickpeas from their skin. Once done, drain the skinless chickpeas and place in the “mixing” pot.
  2. Potatoes: Boil the potatoes for 15-20 minutes, let cool down a bit, peel, mash and add to the “mixing” bowl.
  3. Bulgur: rinse the bulgur with water, let dry for 30 minutes and then add to the “mixing” bowl
  4. Mint and Parsley: Cut stems away, then finely chop the leaves and add to the “mixing” bowl
  5. Green Onions: Chop finely then add to “mixing” bowl
  6. White Onions: Chop finely then add to “mixing” bowl
  7. Flour & Spices: Add flour on top of all ingredients in the “mixing” bowl, add the 7 spices and cayenne pepper and salt, and mix and knead well with your hands for a few minutes. The result should be a dough.

Cooking Method

  1. Brush olive oil on your Pyrex glass baking pan (or your preferred aluminum baking pan)
  2. Pat Vegetarian Kibbeh dough into pan with a thickness of about 1/2 to 2/3 of an inch but not too thick
  3. With a knife, cut deep lines into the dough to form square shapes. Then makes small cuts in the center of each square. The purpose of this is to allow the olive oil to seep through the dough and make it easy to cut when cooked.
  4. Gently and slowly soak the pan with olive oil until it’s fully covered and the olive oil level is right above the surface of the dough. This should be about 1 cup of olive oil per pan.
  5. Bake at 400 degrees for 45-60 minutes, or until the dough turns brown and a bit crispy. Poke to make sure the inside is well cooked.
  6. Enjoy it hot or cold

Preparation time: 30 minute(s)
Cooking time: 50 minute(s)

                                                                                     Butheina Alnounou

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