Syrian Red Lentil Soup Recipe

Prep Time: 20 Min
Cook Time: 30 Min
Ready In: 50 Min

Ingredients

6 cups chicken stock
1 pound red lentils
3 tablespoons olive oil
1 tablespoon minced garlic
1 large onion, chopped
1 tablespoon ground cumin
1/2 teaspoon cayenne pepper
1/2 cup chopped parslley
3/4 cup fresh lemon juice

Directions

1. Bring chicken stock and lentils to a boil in a large saucepan over high heat, then reduce heat to medium-low, cover, and simmer for 20 minutes.

2. Meanwhile, heat olive oil in a skillet over medium heat. Stir in garlic and onion, and cook until the onion has softened and turned translucent, about 3 minutes.

3. Stir onions into the lentils and season with cumin and cayenne. Continue simmering until the lentils are tender, about 10 minutes.

4. Carefully puree the soup in a standing blender, or with a stick blender until smooth. Stir in parsley and lemon juice before serving.

Butheina Alnounou

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Shish Barak- Meat Dumplings Yogurt Stew

Shish Barak Dough Ingredients (20 servings)

  • 5 cups of multipurpose flour
  • 1 and 1/4 teaspoon salt
  • 2 and 1/4 cups of water
  • 1/4 teaspoon yeast
  • 1/2 cup of warm water (to melt the yeast)
  • 1/8 teaspoon of sugar (to melt with yeast)

Meat Stuffing Ingredients (20 servings)

  • 1 lb of lean ground beef
  • 1 teaspoonSyrian 7-spices
  • 1/2 to 1 teaspoon of salt (to taste)
  • 2 small red onions finely chopped
  • 1/4 cup of pine nuts
  • Some Olive Oil

Shish Barak Stew Ingredients (4 servings)

  • 1 lb of Labneh,or yogurt
  • 6 cups of water
  • 2 cloves of garlic, crushed
  • 1 heaping teaspoon of dried mint powde
  • 1 lemon (juiced)
  • 1/2 teaspoon of salt (or to taste)
  • Note: If using yogurt instead of Labneh, then use 5 cups of yogurt and 1 cup of water

Meat Stuffing Preparation Method (20 mins)

  1. Sautee the onions with a bit of olive oil until they start turning pinkish (10 mins)
  2. Add the ground beef, 7-spices, salt, mix well and then sautee until the beef is cooked (10 minutes)
  3. Add the pine nuts in the last 5 minutes. The meat stuffing is now ready.

Dough Preparation Method (20 mins)

  1. Mix the dough ingredients in a food processor (or knead with hands) and let rest for a few minutes.
  2. When ready, place dough on kitchen counter that’s been dusted with flour, and flatten into a large disk the thickness of 2 dimes (1/8th of an inch).
  3. Using a bottle lid (or small cookie cutter), cut the dough into disks the size of a quarter (3/4th of an inch in diameter)
  4. Place cut dough on a plate that’s been dusted with flour
  5. Place 1/3 to 1/2 teaspoon of meat stuffing in the center of each dough piece, fold edges in and close them on the meat, then pull edges around and fold them on one another, then flatten the sides to make it all look like a “hat” or ravioli.
  6. Line up all the dumplings on a flour dusted plate
  7. If you’re making extra dumplings for future use, lay dumplings on a flour dusted tray in the freezer for a couple of hours, and then pack them in small zip log bags (about 7 – 8 oz each) and store back in freezer for a few months. Each bag (or 7 – 8 oz) of ready dumplings can make 4 servings.

Shish Barak Cooking Method 1, With Labneh: (40 minutes)

  1. Pour 6 cups of water and 1 lb of labneh in a pot, mix well until all Labneh is dissolved, then place on stove over medium-low heat and keep on stirring gently until it reaches a boil, at which time you turn the heat to low.
  2. Add 2 crushed cloves of garlic
  3. Add the dried mint powder
  4. Add 1/2 to 3/4 teaspoon of salt (to taste)
  5. Add juice from 1 freshly squeezed lemon. If you’re using goat yogurt you can skip this step.
  6. Add the Shish Barak dumplings, bring the stew to a boil again, and then stir gently on low heat for 15-20 minutes until the shish barak dumplings are cooked.
  7. Serve hot as a soup

Cooking Method 2, With Greek Yogurt: (50 minutes)

  1. Pour 5 cups of plain yogurt (Greek yogurt) and 1 cup of water in a pot and stir continuously on low heat until it reaches a boil. It is very important that heat is very low and stirring is constant otherwise the yogurt may break apart and can’t be salvaged
  2. Follow steps 2-7 above

             Preparation time: 1 hour(s)
             Cooking time: 40 minute(s)
             Number of servings (yield): 4
                                                                                                            Butheina Alnounou

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Mohallabiah with Milk and Almonds Recipe

Serves: 6 persons
Preparation time : 15 minutes
Cooking time : 10 minutes

Ingredients

4 cups water or 1000 ml

1 tin Nesle Sweetened Condensed Milk or 397 g

4 tablespoons Full Cream Milk Powder

1 cup ground almonds or 100 g

½ teaspoon ground cardamom

4 tablespoons white rice flour

2 tablespoons rose water

Preparation

Add water, Nesle Sweetened Condensed Milk , NIDO milk powder, ground almond, cardamom and rice powder to a large saucepan. Bring to boil under constant stirring.

Reduce heat and simmer while stirring for 10 minutes. Stir in the rose water and remove from heat.

Pour Mohallabiah into cups and chill.

Garnish with almonds and serve.

  Butheina Alnounou                                                                                                                                

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Kabsa Recipe (rice with meat)

 Ingredients:

  • 1 2/12 - 3 pound chicken, cut into eight pieces
  • 1/4 cup vegetable oil
  • 1 (12 ounce) can tomato puree
  • 2 medium tomatoes, chopped
  • 2 medium onions, sliced
  • 5 cloves garlic, crushed
  • 2 medium carrots, grated
  • Grated rind of one orange
  • 4 cardamom pods
  • 3 sticks cinnamon
  • Salt and pepper to taste
  • 1 pound long grain rice
  • 1/4 cup raisins
  • 1/4 cup sliced almonds

Preparation:

  • Sautee onion in oil until it begins to brown. Add chicken pieces, tomato puree, chopped tomatoes and garlic and stir for about five minutes over low heat. Stir in three cups hot water, grated carrot, orange rind, spices, salt and pepper to taste. Cook over medium heat, covered, about 20-25 minutes, until chicken is done.
  • Remove chicken. Set aside to keep warm. Stir rice into the liquid in the pan, and cook, covered over low heat for about 35 - 40 minutes, or until liquid is absorbed.
  • Put rice on a serving platter with chicken pieces arranged around the circumference. Toss raisins and almonds over all.

Serves: 6

  Butheina alnounou

  Bossynounou2yahoo.com

 

 

KAWAG (SYRIAN STEW)

Ingredients

1 lb. cubed lamb or beef stew meat

1 onion, sliced

1 c. diced carrots

1 c. sliced peppers (red or green)

1 c. squash (yellow or green), cubed

1 c. cubed eggplant

3 med. potatoes

1 (28 oz.) can whole tomatoes

1 (13 oz.) can V-8 vegetable juice

1 tsp. Syrian pepper

1 tsp. salt

Method

Mix together meat, onion, carrots, green pepper with Syrian pepper and salt. Place in shallow pan, cover with sliced potatoes, squash and eggplant. Pour whole tomatoes and V-8 juice over ingredients. Cover with foil. Cook in 350 degree oven until cooked, approximately 1 hour

                                                                                                    

    Butheina Alnounou

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