Cauiflower Fritters

Cauliflower

1 Cauliflower chopped into small pieces
1 head onion
1 head garlic
3 tbsp chopped parsley
2 eggs beaten
1/2 cup flour
1/2 tsp salt
1/3 tsp pepper
1/2 tsp cumin
water as needed
Corn oil

Directions:

Put the Chopped Cauliflower into a bowl, add the onions, garlic, parsley,salt, pepper, cumin and the beaten eggs. Add water to the flour and make a batter, then add it to the above mixture.
Heat the corn oil in a pan and with a big serving spoon scoop 3 batches the mixture at a time and fry until each side has a golden color. Remove and place on a paper towel to get rid of the excess oil. Place them on a flat plate garnished with lemon.
They can be served hot or cold.
Sahtain.

Stuffed Cabbages ( Malfouf ) with rice and meat

Malfouf

2 big heads of cabbage makes 20-30 pieces
2 cups of rice
1 pound minced lamb or beef
4 tbsp corn oil for the filling
4 tbsp corn oil add when cooking
3 sliced tomatoes
1/4 cup lemon juice add when cooking
1 head of crushed garlic
1/2 tsp salt another 1/2 tsp add when cooking
1/3 tsp black pepper another 1/4 add when cooking
1/3 tsp cinnamon
1/2 tsp sweet allspice
1 tsp cumin
1 cube of chicken stock

Directions
Bring a big pot half full of water, add the cumin and let it boil, separate the cabbage leaves and boil for 5 mins, then remove into a big tray to cool. remove the hard part of each leaf.

The Filling
Rinse the rice with water, add the minced meat, oil, salt, pepper, cinnamon, sweet allspice and  mix very well. Put the rice in the middle along the length of each leaf, and wrap as if you are making spring rolls.

Bring a pot size (10) inches, put the sliced tomatoes at the bottom then stack the wrapped cabbages on top of the tomatoes, add the crushed garlic, oil, 1/2 tsp salt, 1/4 tsp pepper, lemon juice and one cube of chicken stock . Add hot water till it covers the cabbages, cover it with a plate before you cover the pot with the lid. Cook for 15 mins on a high temperature then another 30 mins on low temperature. You can test one piece to see if it is done.

Serve on a flat pan and garnish it with lemon. You can add more lemon juice to suit individual taste.

Sahtain

Kufta with Tomatoes and Garlic

Kufta with Tomatoes and Garlic

2 lbs of minced beef
1 big onion grated
1/2 cup chopped parsley
Corn oil
Salt and Pepper as desired

Sauce:
4-5 tomatoes cut into small pieces
1 head garlic grated
3 tablespoon fresh lemon juice
1 teaspoon of tomato paste
Salt and pepper
Corn oil

Mix the minced beef with the grated onions, parsley,salt and pepper into a bowl. Coat a pan or a Pyrex (heat resistant glass) with oil and spread the mixture, cover with aluminum foil. Then bake in the oven at 350 F for 25 mins.

In the meantime, prepare the sauce that will be added on top of the Kufta; bring a small pot and add 3 teaspoons of oil, fry the garlic for 1 min then add the tomatoes, salt, pepper and 1 teaspoon of tomato paste. Let it simmer for another 5 mins then add the lemon juice to the sauce and stir the mixture. Take out the Kufta from the oven and add the sauce on top of it. Cover the pan again
with the aluminum foil and bake for another 15 mins. When the Kufta is done,you can serve this directly from the pan, or the Pyrex. You can eat it with pita bread or french fries on the side.

Sahtain.

Chicken with Onions and Garlic

This is an easy chicken dish to prepare using very basic ingredients (potatoes, carrots, onions and garlic).

One chicken
3 big Onions chopped into big slices
2 heads of Garlic
5 Potatoes cut into cubes
3 table spoons of vinegar
Salt and Pepper as desired
4 Carrots cut into big pieces
Oil 1/3 cup
Water

Cut the chicken into 8 pieces, fry them in a pan with oil until browned all over. Fry the garlic, onions, potatoes and carrots in a pot with 3 tablespoons of oil. Add the chicken to the mixture then cover them with water. Add salt, pepper and vinegar and bring them to boil for 15 minutes, then simmer them over medium heat until chicken is tender.

Serve the chicken with the potatoes and carrots and sauce.

Sahtain

Who Likes Labaneh

Who likes Labaneh!! Labaneh is a Middle Eastern delight made of strained yogurt

To make Labaneh we need:
Plain yogurt 2 lbs (Low Fat, optional)
Salt as desired at the end
Bowl
Paper towel
Sieve (strainer)

Labaneh, use it as a dip or eat it with bread.

Place the sieve over a bowl then line it with paper towel (the kind that will not break).
Pour the yogurt into the sieve, cover the top with plastic wrap and put it in the fridge for the next day to strain the water. The less you leave it in the fridge, the softer it is.
Remove the Labaneh from the sieve and put it into a bowl and add salt as desired. You can store it in a jar with olive oil on top and keep it in the fridge for a few days.

Labaneh can be served on its own or mixed with mint or chopped olives or thyme (za'atar) or chilli paste or hot sauce or crushed walnut or any combination of these. Always add Olive oil when serving it as a dip or as mezzeh with Arabic bread (Pita).

Enjoy!!