Jordanian curry pea stew (Bazella Ordoni بازيلا الأردني)

To prep the meat 

1-2 lb stew meat
4cups water
1 onion
4 Cardamom pods
1 cinnamon stick
1 tablespoon black pepper corns

Stew components
1 16oz bag mixed veg( corn.peas,carrots,green beans blend)
1/2 onion diced
2-3 tablespoons tomato paste
stock from the meat
tablespoons curry powder
salt to taste
tablespoons olive oil

how2:

In a pot add meat and the meat prep ingredients bring up to a boil cook for 1 hour or until meat is tender.

to make the stew in another pot add olive oil, on med heat add onions followed by the mixed vegetables sautee until heated through and the onions are soft.
add tomato paste followed by salt and 1/2 of the curry powder.
mix well on med-low heat for about 10mins to combine and allow the spices and tomato paste to cook.
strain and measure about 3-4 cups of the beef stock if you want it lighter you may do half stock half water.
add in the meat bring up to a simmer cook for 15-20mins. once the stew is almost done add additional tablespoon of curry. adjust any salt.
serve up with rice.
Sahtain!!

Chopped Avocado Salad

2 avocados diced

1 English cucumber diced
3 diced tomatoes or cherry tomatoes cut in 1/2
1/4 of white onion diced(optional)

dressing: can be mixed right on top or separately

juice of 1 or 2 limes depending on the  amount of liquid it produces
1/4 or more of olive oil
1tablespoon dry or fresh mint if you have it
salt pepper to taste

How 2:

there is no specific way in making this salad you may start by making the dressing or just place all the vegetables in the bowl add lemon,olive oil,salt,pepper,mint.
toss together place in fridge for at least 15mins to allow everything to come together.
SAHTAIN

Spiced Tuna Rice

1/2 onion diced

1 clove crushed garlic
1 tablespoon grated ginger root
1 flat not heaping tablespoon ground turmeric
1 teaspoon ground cumin
black pepper
2 teaspoons salt
2 (5oz cans of tuna in olive oil i use Italian brand of tuna)
1 tomato chopped
1 cup of basmati rice
2 cups of water ( if you use Jasmin rice use 1 1/2 cups water)
1 tablespoon oil,or ghee

How2:
in a pot add oil or ghee followed by the onions on med heat, saute until soft. once they are soft ad garlic,ginger,tomatoes, 1 spoon of the salt and spices.
saute until fragrant and the tomatoes are beginning to become soft. at this point you may open the tuna drain one completely and keep one with its oil to enhance the flavor of the rice.
saute to coat in spices for about 2mins. add in water followed by salt bring up to a boil.

clean and strain rice once the mixture in the pot comes to a boil add rice, stir wait till it comes up to a boil at this point reduce heat,cover and cook for about 15-20min on low. the rice will absorb all of the liquid and become fluffy i always advise once the rice is cooked turn heat off and leave the rice to rest in the warm pot for about 10mins before serving.

serve as is or with a salad or tahini sauce.

SAHTAIN!

Meat Marinade للتتبيلة اللحم المشوي

This is a great summer grilling red meat marinade the recipe is for 2 pounds of meat you may increase the recipe as you increase the amount of meat.

2 lbs grilling meat cut up from the butcher.
1 onion ,minced(i grated mines)
1 tablespoon Lebanese 7 spice
1/2 teaspoon black pepper
1/2 cup olive oil
salt before cooking

How2:
in a bowl mix grated onion,spices,olive oil marinade meat 24hours.
salt before you cook it.
I hope you enjoy this simple yet flavorful family favorite!

Sahtain wa hana!

Stuffed Swiss Chard with lemon olive oil sauce السلق المحشي بالزيت

4 bunches of chard leaves

2 green onions
1 cup chopped mint
1 bunch parsley
1 cup aborio rice
1 cup olive oil
4 lemons juiced
salt to taste
1 small bunch parsley
1 cup chickpeas
hot water

how2:
In a pot add water bring to a boil while you clean and cut up the chard leaves.
cut the leaves by removing the green leaf from the hard stem cut into desired size I cut mines into 4 pieces. place into water for 1 min remove set aside, repeat until you have done all the leaves.

in a bowl combine olive oil,rice,parsley,mint,parsley,chickpeas and lemon mix well some salt and set aside.
 roll each leaf by adding some rice fold over the edges slightly  and roll tightly, these can be done not as tight as a grape leaf they have already been slightly cooked so the goal is to finish cooking the vegetable and rice mixture.

repeat and place into the desired pot. once you have rolled each chard leaf strain the mixture and pour the lemon olive oil over the top add water just enough to cover, season with some salt.

bring pot up to a boil but be sure to place a plate on top to prevent the chard from floating up. once it boils reduce heat and cook for about 45-60mins until chard is soft and rice is cooked.

serve room temperature or cold.

Chicken and mixed vegetable spiced rice الأرز مع الدجاج والخضار

1 lb chopped chicken (Any type bone or boneless)

1 small diced onion
1 cup mixed vegetables
2 cups unsalted chicken broth
1 tomato diced
1 teaspoon garam masala
1 tablespoon mixed kabsa spice
1 bayleaf
3 cloves
4 cardamom pods
1 cup washed basmati rice
2 teaspoons salt
ghee/olive oil
how2
In a pot add ghee, add in chicken and vegetables with the garam masala saute until chicken begins to cook. for about 4 mins.
add in diced tomato cardamom,cloves,and remaining spices cook for 1 min to get the spices to toast and the tomatoes to soften.
add in stock,bring to a boil.
wash and strain 1 cup of basmati rice, once liquid boils add rice,and the salt stir slightly.
bring to another boil and reduce heat to low.
cook for 20-25min until the liquid has evaporated.
once its done turn heat off allow rice to rest covered serve with a salad or yogurt.

Roasted Buffalo Chicken Wingsأجنحة الدجاج مع الصلصة الحارة

12 whole chicken wings

1/2-1 cup your favorite hot sauce
1 tablespoon natural butter or ghee
salt/pepper
dipping sauce:
1/2 cup greek yogurt
1/2 cup crumbled blue cheese

How2:
You may cut wings into 2 pieces I decided to just keep mines the way they are.
pre heat oven to 400 df, salt and pepper the wings.
place on a baking dish and bake for about 25mins
while the wings bake in a wide pan melt the butter or ghee into the hot sauce set aside(do not boil you just want to slightly warm it and get th ghee/butter melted).
once chicken wings are almost cooked though( if poked the liquid runs clear) place wings into sauce to coat and place bake into the pan.
place under broiler until golden.
serve as is or with some crumbled blue cheese mixed with greek yogurt for a light dipping sauce as show in the picture above.

Enjoy sahtain wa hanna!

Spicy Bulgar &Tomato Pilaf (Burgul bil banadora)البرغل بالبندورة

2 cups whole bulgar wheat (not fine bulgar used for tabouli.)

3 1/2-4 cups water
3 teaspoons salt
1 teaspoon 7 spice or all spice
1/4 teaspoon Cayenne pepper
1 jalapeno diced (Optional)
2 large tomatoes diced
1 white onion diced
2 teaspoons tomato paste
2 cloves crushed garlic
pepper to taste
olive oil

How2:
In a pot add oil, on med-low heat add onions ,pepper. saute for 3-4 mins until they become soft.
add tomatoes continue to saute again until it becomes soft.
Add tomato paste,spices,salt. Cook for 1-2mins.
At this time you can clean and strain the Bulgar wheat.
Add the water bring to a boil.
Add the cleaned Bulgar wheat. bring to a boil then reduce heat to low cook until Bulgar is soft and appears to look like rice.
This may take about an hour. (if you would like to make this quicker you may precook the bulgur half way and reduce the liquid. Also if you want to reduce the spice remove the seeds from the pepper or use a sweet green pepper instead.)

Zaatar Slaw Salad سلطة الملفوف مع الزعتر

In Arabic Zaatar simply means thyme in this recipe I'm used fresh Oregano known as Zaatar akhdar .lately you may know it as the spice mixture we use on manaesh just as much as I love dried zaatar I enjoy the pungent flavor of the fresh Oregano paired with lemon and garlic makes this slaw mouth watering and a great pair with any meal.

3 small or 1 large diced tomato

2 Persian cucumbers diced
1 tablespoon white onion diced
1 large clove crushed garlic
3 cups shredded cabbage
1 cup shredded carrot
dressing:
1 bunch fresh oregano
1 1/2 lemon juiced
1/4-1/2 cup olive oil
salt to taste

How2:
In a bowl add salt,garlic,onions,and oregano leaves. mix well.
Add in lemon juice,and olive oil mix well.

In another bowl add carrots and cabbage toss with dressing set aside for about 1/2 hour to wilt down.
before serving toss in the tomatoes and cucumbers mix up and serve as a side with a bbq or anything you like, my family loved this with my Rice Recipes

Alf Sahtain! Enjoy!

Coconut Macroon Cookies

1-1/3 cups fine flaked coconut
  1/3 cup sugar
  2 tablespoons all-purpose flour
  2 egg whites
  1/2 teaspoon vanilla
pinch salt

how2:
preheat oven to 325DF
In a bowl add egg white , beat with mixer until they foamy and has begin to hold up but not stiff yet.
Add sugar, vanilla and continue to mix until you have a nice foamy base.
Fold in salt,flour and coconut
do not over mix if you do the egg white will loose their volume.
place 1tablespoon mixture onto baking sheet lined with parchment paper
bake for about 18mins until edges turn brown.
remove from oven allow them to cook before you take them off the baking pan.
Serve at room temperature
ENJOY!

NOTE: you may add cream of tartar t o the egg white if you are fearful that they may collapse,cream of tartar is a great stabilizer. If you cannot find fine flaked coconut you may take regular flaked coconut and run it through the food processor. Lastly be careful of the egg size jumbo eggs may  form a runny batter.

Stuffed Zuchini in a yogurt mint sauce(kosa bil laban)

2lbs of small zucchini
1lb full fat Greek or Persian  yogurt
1-2 tablespoons tapioca or corn starch
1 1/2 cups water
3/4 cup rice
1/2 lb ground beef
1 teaspoon  Cinnamon
1/4 cup olive oil
salt/pepper
Garnish:
4 cloves crushed garlic
2 tablespoons butter or ghee
1tablespoon dry mint


How2:
Stuffing:
Mix ground beef,rice,Cinnamon,salt,pepper in a bowl.Prepare the zucchini as shown in how to prepare stuffed zucchini kosa
once prepared you may saute each zucchini in the 1/4 cup of oil to soften it up or partially boil it in the 1 1/2 cup of water it works either way. The reason for this is If you try to mix everything together  it takes much longer to cook the zucchini.

Once its slightly cooked,in a bowl combine yogurt, and corn starch (If you didn't use the water to boil you may add it here) and set it aside.

Add stuffed zucchini and yogurt mixture into a pot, bring up to a boil then reduce heat to med-low. if it over boiled it may easily split. cover and cook for about 45-50mins until the zucchini is tender and the sauce has thicken.

right before its done in a pot melt butter/ghee on med-low heat add crushed garlic saute just enough for it to become fragrant but not brown. add the mint ,lower the heat and saute for about 1min. pour the mint butter over the zucchini and yogurt stew. stir it around serve it up as is or with an extra side of rice or bread.

ENJOY!

NOTE: this can be made with just ground beef which is how its traditionally done my family enjoys it with the rice. be very careful not to over boil the yogurt it can easily split and look curdled this is why we use cornstarch it helps bind it together. you may also use ground lamb,chicken or just rice for vegetarian option.

How to prepare Stuffed zucchini (Kosa mihshi)

• Cut the top part of the zucchini.
• with a special core tool make small circle cut into the top of the zucchini.
• holding with a firm hand insert the core tool into the vegetable turning slightly with some pressure.
• You really need to get a feel for this when you are doing it because if you cut to deep you may split the flesh.
• So just take your time turning and removing the middle flesh of the vegetable. repeat until the filling is removed but you still have some flesh enough left between the skin.you may scrape a bit more to even out the hollow middle. Now its ready to be filled!

Stuffing the Zucchini:

• take some of the filling and begin to loosely stuff the zucchini, to insure the filling gets down into it you may tap it lightly against your hand.
• Filling until you have the tip of your pinky space on the top. be sure not to over stuff the rice is going to cook and needs to expand. Continue this until all of them have been stuffed.

Note: There are various recipes for the sauce and stufings you may use rice and meat,rice and vegtables or just meat Click here fo rmy traditional stuffed zucchini with grapeleaves recipe

Kibbeh Bil Saynieh (Baked Kibbeh)

2 cups fine Bulgar (chia seeds or quinoa may be used instead for Gluten Free recipe)

2lb ground beef,lamb,or chicken
1onion
Spices:(if you have it 2-3tablespoons kibbeh spice)
2 tablespoons cumin
2 tablespoon dry basil
1teaspoon allspice
1teaspoon black pepper
Salt
Other:
ghee for oiling the pan
2tablespoons ice water

Filling:
1 lb ground beef
1 onion,chopped
1teaspoon ground cumin
1teaspoon allspice
1/2teaspoon black pepper
1/2 cup pine nuts
salt
oil
Other:
1/2 cup olive oil
Bowl chilled water(prevent sticking to hands)

How2:
shell:
In a bowl clean and drain the Bulgar place into a food processor. add onion and spices pulse until onions are finely chopped.
add ground beef and pulse a few times until Bulgar is chopped and its well blended. you may add 1 tablespoon of iced water to help it along.
place in a bowl and set aside in the fridge for about 1hour to overnight. This ensures the Bulgar becomes soft and the flavors mix well.
Filling:
In a skillet add a bit of oil, saute the onion until soft but not browned.
add ground beef followed by spices. once done add pine nuts and set aside.

Assembly:
In a baking dish of choice. grease with some ghee.
divide the Bulgar meat mixture into 2 parts.
Place 1/2 the mixture into the bottom of THE  baking dish,you may wet hands slightly with the cold water in the bowl to allow you to spread and smooth out the mixture into the pan. do not press it to thin.

Once the first layer has been set, place filling on top,evenly distribute the mixture.
for the top it may get a bit tricky I do this in sections divide the meat mixture into balls and press flat between you hands,place over beef mixture.repeat until you have covered the top(Dip you hand in ice water to help you smooth out and fill in cracks.

Press down on the kibbeh, with a knife make cuts into the meat , this helps when cutting it after cooking. I place a small indent with my finger in the center, my grandmother taught me this it helps let you see the progress of it baking.

drizzle over the top the 1/2 cup of olive oil this seems like allot but the kibbeh absorbs it and it prevents it from becoming dried out.

Bake at 350DF until golden brown.
serve up as is or with some yogurt.

ENJOY!
NOTE:I am sorry I didnt get pictures of me making the outer part, I hope next time I make it I will get pictures and update the recipe. If you have questiosn feel free to comment!

Fudge Marble Cake

1/2 cup or 1 stick of unsalted butter

1 3/4 cups cake flour (not self-rising)
3 large eggs, room temperature 
2 teaspoons baking powder
1/2 teaspoon salt
1 cup sugar
1 teaspoon  vanilla
2/3 cup milk, room temperature
1/4 cup plus 1 tablespoon  cocoa powder
2 tablespoons boiling water

How2:
In a bowl mix dry ingredients except sugar.
In a smaller bowl mix butter and sugar then add eggs.
add dry ingredients bowl into the second bowl followed by the milk,vanilla,salt. mix on med speed until batter has formed.
Set aside a 1/4 cup of batter .
Mix the coco powder with the boil water and pour over the 1/4 cup of batter
preheat the oven to 350DF
In a greased baking pan or loaf pan add the white cake batter.
add some of the chocolate batter on top.
with a knife or tooth pic make swirls. Do not over mix or you will just end up with chocolate cake and no separate layers.
Bake for about 40 Min's until a tooth pic come out clean when inserted into the cake.

TIPS:you may add mini chocolate chips to the chocolate batter or do this cake with different flavors.

Lentil&Bulgur Pilaf with Caramelized Onion

1 cup dry brown lentils

1 cup whole Bulgar or bulgar
3 onions diced
3cups water
salt
2 tablespoons ghee
How2:
In a pot add oil on med heat saute diced onions until golden. try not to increase the heat or cook them too fast because they will just taste burnt. to get them the way they appear in the picture it took about 10mins. I would stir them occasionally.
Remove some onions to use as a garnish.
Add dry lentils followed by the water.
Bring up to a boil, cover and cook for about 10mins until lentils are cooked but not mushy(Don't worry they will finish cooking with the burgul)
Strain liquid,and measure out 2 cups of the lentil cooking water. If its not enough add the rest of cooking liquid in water.
Add about 2 teaspoons of salt,place liquid and lentils back into the pot bring up to boil add bulgur.
reduce heat,cover and cook about 15-20mons until bulgur is soft and the liquid has been absorbed. once done turn heat off leave to rest on stove top this allow the moisture to redistribute and not leave you with mushy bulgur.
Serve as a side or as is with caramelized onions on top with some salad or yogurt.
ENJOY!
Note:Some brands of lentils and burgul cook at diffrent rates, there are some burguls that are precooked and may cook up quicker than expected.

Levant Steak Skillet

1 pound Shaved beef
1 cup cherry tomatoes
2 onions sliced
4 cloves crushed garlic
2 cups sliced mushrooms
cracked black pepper
1/8th teaspoon allspice or beef shawarma spice
Salt
2 tablespoons vinager or lemon juice
1 tablespoon ghee oil

How2:
In a skillet add olive oil on medium heat saute onions,mushrooms and tomatoes.
Spice the beef with salt,black pepper and allspice.
Saute vegetables until golden this take about 10 Min's.
Add beef followed by 1/2 of the garlic. spice with some black pepper and salt if needed.
Take the other 1/2 of garlic and mix into the vinegar. add it to beef right before it cooks all the way  this adds a bitterness to the dish. once done plate up and enjoy!

Kuwaiti Style Chicken and Potato Stew (Hames)

1 whole chicken cut into pieces
3 onions ,sliced
1 1/2 bell pepper,sliced
4 tomatoes cut into 1/4's
5 cloves garlic,crushed
3 potatoes,cubed
tablespoon organic tomato paste
1 tablespoon curry powder
1 tablespoon mixed Kuwaiti spice
1/2 tablespoon ghee
salt to taste

How2:
Prep everything ahead of time clean the chicken and set aside,
In a large pot add ghee , on med heat saute onions instill soft.
Add in the garlic and saute until lightly golden.
Add bell pepper and continue to saute for about 4mins.
now you may add the tomatoes,
Add the chicken once the tomatoes begins to breakdown.
be sure to coat the chicken with the vegetables,add curry and Kuwaiti spice (If you do not have mixed Kuwaiti spice you may use only curry powder) bring the pot up to a boil then cover and reduce the heat
cook for 35mins on med-low heat.
Prepare the potatoes by either roasting them a bit or sauteing them just enough to get them 1/2 cooked.
At the 1/2 way though cooking you may keep the cover half open because you will notice this dish needs no water the chicken and vegetables provide all of the liquid needed.
Once the chicken is cooked and tender and a sauce begins to form,add tomato paste followed by the potatoes ,salt and simmer for an additional 15mins on low until potatoes are cooked.
turn off heat keep covered until your ready to serve.
You may serve this up with white rice or Naan
ENJOY!

Braised Lebanese Steak

6 steaks about 3-4 lbs

2 cups mushrooms cut in 1/2
2 potatoes cut into wedges
1/4 onion
1 1/2 lemon juiced
1/4 teaspoon 7 spice
water
3 tablespoons Olive oil
salt&pepper
How2:
I made this dish in a pressure cooker you may bake this or cook it over stove top it may take a bit longer but you still have the same result.

Prep everything cut the mushroom sin half, cut the potatoes into wedges traditionally they would fry the potatoes I prefer to bake them until golden.
seasion the beef with salt ,pepper and set aside.
Heat a skillet to med-high, once heated add about 2 tablespoons of oil normally steak may release some fluids as it cooks that's why the picture appears like its greasy.
place a few steaks at a time and allow it to brown on each side at this point your not looking to cook it this is just to develop flavors.
continue to brown each steak on each side and place into a pressure cooker you may place this in a regular pot.
once all the beef has been browned add the mushrooms to the pot with the remaining tablespoon of oil you may lower the heat. Saute for about 3 mins until golden seasion with salt and pepper.
place mushrooms into the pot add enough water to barely cover the meat, add 7 spice cover and cook for about 35mins. allow the cooker to cool . once its ready to be opened open it and place beef into a serving dish.
Add the potatoes  and allow it to simmer this will cook the potatoes and develop a sauce.
once the potatoes have cooked and the sauce has developed this takes about 15mins.
pour the lemon juice into the sauce,taste if its needs any more salt.
pour over the beef.

This is my favorite beef dish! I hope you like it.
NOTE:
If your cooking this stove top in a regular pot follow all the directions but it may take about 45mins untill the meat is tender.

Syrian Onion Bread

Dough:

4 cups of unbleached flour
1 teaspoon salt
3/4 oz fresh yeast(4 1/2 tsp)
1 1/4 cup lukewarm flour

Topping:
1 small or 1/2 medium onion , chopped
1 tsp ground cumin
2 tsp ground coriander
1 tsp smoked paprika ( or Chili)
2 tablespoon extra virgin olive oil

How2:
Make the dough by mixing dry ingredients in one bowl.
mix yeast and water and allow it to froth
pour yeast water mixture over flour,knead the dough for 8-10 minutes until smooth.
divide into 8 pieces cover and allow them to rise for 1 hour.

once dough is ready preheat the oven 400DF
mix the topping mixture and set it aside.
roll out the dough and spoon some mixture over the top.
repeat until you have covered all of the doughs.
bake for 15-20mins until lightly golden.
serve warm or hot.
ENJOY!

Levant style Vegtable stew يخنة الخضار

6 cloves garlic1/2cup chopped cilantro
1 bag of California blend frozen vegetables (Carrots,cauliflower,broccoli)
1 can red beans
3 tablespoons tomato paste
4 cups water
salt or 2 bullion cubes
1/4 teaspoon allspice
3 tablespoons oil

How2:

In a pot add oil,onions cilantro and garlic on a med-low heat saute until onions are slightly soft.The fragrance of the garlic and cilantro will come out and fill the kitchen.
Add bullion cubes, followed by water.
bring up to boil then add spices, mixed vegetables,and tomato paste.
Cook about 30mins until sauce thickens slightly, towards the end strain and add beans to the pot.
Taste to adjust any spices or salt.
A great time is to save some of the garlic cilantro mixture aside from the first step and add it in the end to refresh the flavor.

Serve up as is or with some rice.

ENJOY!