Breaking News

best Kufta with sesame sauce or tahini.-

Kufta is a recipe for meatballs that can be made with vegetables and meat or separately.

This is the best Kufta recipe for Beef or Lamb meatballs with vegetables served with sesame sauce or tahini. Enjoy!

Ingredients

1/2 KG fine ground meat (Beef or Lamb)

1/2 cup parsley

2 medium onions (diced)

Salt to taste, Black Pepper and Allspice

1/4 cup cooking oil

1/3 cup sesame paste (tahina)

1/3 cup lemon juice

1/3 cup water

Preparation

Mix the meat with fine cut parsley and diced onions.

Add your seasoning- Salt, Black pepper and Allspice.

Shape into Kababs, (the size of a small egg) and place into a large pan.

Add cooking oil and lightly fry the Kufta on the stove top to hold its shape.

Preparing the Tahini sauce:

Mix tahina and lemon juice together well until it forms a smooth paste.

Slowly add the water while stirring to keep the mixture smooth.

Pour sauce over kofta.

Cook on the stove top covered at a low-medium heat until the water has boiled away to form a semi-thick sauce in the bottom of the pan (about 30 Minutes).

Brown the top under the broiler.

Serve with Pita bread or white rice on the side.

 Butheina Alnounou

   This email address is being protected from spambots. You need JavaScript enabled to view it.

Fried Meat Sambousek Recipe

Serves: 12 person
Preparation time : 30 minutes
Cooking time : 15 minutes

Ingredients

for the dough:


3 cups plain flour or 420 g

1 tablespoon sugar

1½ teaspoons salt

½ cup butter or 110 g, softened

¾ cup water or 185 ml

for the stuffing:

2 tablespoons vegetable oil

2 medium onions or 250 g, chopped

500 g minced lamb

2 cubes MAGGI Chicken Bouillon, crumbled

2 tablespoons pine seeds, toasted

¼ teaspoon ground black pepper

1 teaspoon seven spices

½ teaspoon dried mint

2 cups oil for deep frying

Preparation

Place flour in a deep bowl, add sugar, salt, butter and mix well with your fingertips until it resembles fine breadcrumbs.

Gradually add little quantities of water and mix thoroughly until a dough forms. Cover with kitchen cloth and set aside for 30 minutes.

Meanwhile, heat the vegetable oil in saucepan and sauté onion for 2 minutes then add the minced lamb and fry for 5 minutes or until brown in color. Add the crumbled MAGGI Chicken cubes, toasted pine seeds, spices and dried mint. Stir for few seconds or until all are well combined then set aside to cool.

Roll the dough into around 3 millimeters thin pastry. Using a medium size cup or dough cutter, cut round pieces of the dough. Place 1 tablespoon of the stuffing in the center of each piece and seal the edges by twisting them or pressing with fork.

Deep-fry the sambousek in 190°C preheated oil for 5-6 minutes or until golden brown in color. Remove from oil and place in kitchen tissues to absorb excess oil then serve.

                                                                                                 Butheina Alnounou

                                                                                            This email address is being protected from spambots. You need JavaScript enabled to view it.

 

Freekeh with chicken

 

Ingredients

1 whole free range chicken, medium size (15)
3 cinnamon quills
4 bay leaves
6 cardamom pods
½ onion, cut into quarters
1 tsp salt
2 tbsp of ghee or olive oil
1 red onion, finely chopped
300g minced meat, beef or lamb(optional)
2 cups freekeh
1 tsp seven spice
1 tsp sea salt
6 cups chicken stock (the reserved water from the chicken pot)
25g butter
½ cup almonds, toasted in butter
½ cup pine nuts, toasted in butter
4-6 small Syrian truffles, peeled and sliced (optional – depends on availability)
1 tsp ground cinnamon
Butter or olive oil

Preparation

Wash the freekeh, remove any burnt grains or small stones. Strain and set aside.

In a large pot place the chicken and cover with water. Add cinnamon quills, bay leaves, cardamom seeds, quartered onion and salt.

Cover and cook until tender, for approximately half an hour.

When the chicken is cooked, remove from the pot, drain and cool. Reserve the chicken stock and keep it on a slow boil to use later. Remove the skin and bones from the chicken, leaving it in portion size pieces.

Add ghee or olive oil to a large pot and the finely chopped red onion. Cook the onion for two minutes to soften. Then add the mince to brown with the onions. Add the drained freekeh and mix through. Add the seven spice mix, and one heaped teaspoon sea salt. Mix through.

Add 4 cups of chicken stock while the mixture is hot and the stock is on a gentle boil. Leave the mixture on a medium heat until it comes to the boil. Then lower the heat, cover the pot and leave to simmer for 40 minutes.

Melt butter in a separate saucepan on a medium heat. Add the peeled and sliced truffles and coat with butter. Then add the chicken pieces, ground cinnamon and 2 cups of stock. Bring to the boil.

Dish the freekeh mixture (while still moist) onto a large serving plate. Place the chicken pieces on top, and then the truffles and nuts .

                                                                                                         Butheina Alnounou

                                                                                                 This email address is being protected from spambots. You need JavaScript enabled to view it.

 

Kibbeh Nayyeh.Raw meat with grits

Ingredients:

  • 1 lb of lean goat leg meat (no fat), frozen for 2 weeks prior
  • 1/2 cup of fine Burghul, (cracked wheat)
  • 1 small white onion
  • 1/3 green/bell pepper (optional, but preferred)
  • 20 leaves green mint
  • 10 leaves of green Marjoram (Mardakoush) (optional, but preferred)
  • 1/2 teaspoon of 7-spices
  • 1/2 teaspoon of Cayenne pepper
  • 2/3 teaspoon of salt
  • 1/2 teaspoon of ground cinnamon
  • High quality olive oil

Optional sides of greens, including green onions, white onions, radish, mint, pickled chilli pepper etc…

Kibbeh Nayyeh Preparation Method

  1. Freeze the meat for 2 weeks if possible, in order to age it and to help eliminating any typical raw meat contamination. When ready to prepare the dish, place the frozen meat in the fridge for 2-3 hours to thaw it half way.
  2. When the meat is halfway thawed, place it in a food processor along with about 5 cubes of ice, 1/5 teaspoon of ground cinnamon (no more) and spin it for about 3-5 minutes until it becomes very fine. Important: stop the food processor every 1 minute or so and feel the temperature of the meat and make sure it’s not warming up otherwise its color and taste would change. If you feel that it’s warming up, add a bit more ice or 1/4 cup of icy water and spin again.
  3. Place the Burghul in a small bowl and rinse it with cold water, then squeeze it to get rid of as much water as possible. Place it aside.
  4. Put the green pepper, mint, marjoram, onion, salt, cayenne pepper and 7-spices in the food processor and mix them well.
  5. Place the ground meat in a large bowl, add the wet Burghul and the spice mix, and mix it well with your hands for a few minutes to make sure that all ingredients have well infused in one another. While mixing it, you can wet your hands every now and then in bowl of icy water that has a tiny bit of ground cinnamon in it.

Serving And Presenting the Kibbeh Nayyeh

  1. Kibbe Nayyeh needs to be served cold, so you need to keep the dish in the fridge until serving time.
  2. When ready, make the Kibbe mix into balls the size of a baseball and line them up along your serving dish.
  3. Spread the kibbe on the dish with your hands or spoon, until it’s no more than 3/4 inch thick. Make some patterns on it if you wish.
  4. Add tons of high quality olive oil on it.
  5. Serve with optional sides including: mint, radish, green peppers, green chilli peppers, hot peppers, green onions, white onions etc.
  6. Kibbe Nayyeh can be eaten with a fork or wrapped in pita bread.

Preparation time: 1 hour(s) 20 minute(s)
Cooking time: 40 minute(s)
Number of servings (yield): 4.

                                                                                Butheina Alnounou

                                                                           This email address is being protected from spambots. You need JavaScript enabled to view it.

 

Lentils with pasta(horra’osbaao)

 ingredients

     

1 cup pasta, thick or wide, fettuccini-type, or 2 cups

 

1 cup brown lentils

 

3 tablespoons fresh coriander, chopped, or 4 tablespoons

 

3 cloves garlic, or 5

 

3 medium onions, or 2 large

 

1 loaf pita bread, medium size, cut into 2 cm squares

 

1/4 cup pine nuts, if you prefer

 

vegetable oil for cooking

 

juice of 2 lemons or 3

 

1 tablespoon cumin

 

3 tablespoon pomegranate molasses

 

 

cooking method

   

1. Cook lentils by boiling in enough water until soft and cooked. Drain and set aside.

2. Chop the onion into florets and fry in enough vegetable oil until reddish. You can use around 1/4 cup of oil.

3. Fry the coriander and garlic separately until they welt.

4. Once the lentils are cooked, add 1/2 of the onions, half of the coriander and garlic mixture, juice of lemons, pomegranate molasses, salt, cumin and add it to the lentils.

5. Let it cook for 5 to 10 minute. You can add 2 spoons of water to make it little moist.

6. Cook the pasta normally and break it up into small parts with a spoon.

7. Add the lentil mixture in to the pasta and mix well. Set aside

8. For garnishing: take a whole wheat pita and cut into 2 cm squares. You can bake in oven until crispy or fry. Also take 1/4 cup pine-nuts and fry lightly.

9. For final assembly: In a small casserole dish, place the lentil/pasta mixture into the dish, then spread the rest of the onions on top, the rest of the coriander after it.

10.Then the toasted bread and finally the toasted pine-nuts. It looks pretty and yummy... hope you enjoy it!

                                                                                                                                                                                                             

Served with fattoush or salad.

                                                              Butheina Alnounou

 

                                                        This email address is being protected from spambots. You need JavaScript enabled to view it.