3 tablespoons olive oil
2 tablespoons butter
1 teaspoon mustard sauce
1 boiled egg separated
2 cucumbers pickle or more cut into small pieces
Bunch of chopped parsley
Luncheon Beef as needed
Mix the butter, mustard and egg yolk to become like cream.
Cut the egg to very small pieces and mix it with chopped parsley and add salt to taste.
Preheat the oven and rub the bread slices with little oil and bake to become a golden color. Rub each slice of bread with the mixture of mustard and egg yolk cream and divided the bread into three pieces. The first slice put the luncheon beef.
The second slice put the egg and parsley.
The third slice put the cucumber pickle.
Leave it until it cool down then put it in the fridge.
Serve it cold.
Artichoke with Vegetables
6 artichokes hearts
2 medium potatoes cut
1 tablespoon flour
3 tablespoons olive oil
1 lemon or as needed
For boiling vegetables
8 cups of water
1 small onion
2 bay leaves
1 stalk celery
4 cloves garlic
1 tablespoon lemon juice
You Need for Boiling Artichoke
In a large saucepan, add 8 cups of water, and 1 small onion, 2 bay leaves, 1 stalkcelery, 1 carrot, 1 tablespoon lemon juice, 4 cloves garlic. Bring the water to
Wash and peel and discard the hard leaves from each piece of artichokes. Remove the fuzzy part inside the center, and then rub each piece with lemon juuice to maintain their color. When the water start to boil drop the pieces of artichokes in the boiling water. Cook until tender. Remove from heat and put them in colander under running water for 3-4 minutes. Then cut them into pieces.
Cut the onions, carrot, potatoes into a small pieces, and boil them for 20 minutes, then add the peas and boil for extra 10 minutes. Remove the vegetables and set itaside and reserve the water to be use afterward.
In another saucepan add olive oil and fry the artichoke pieces for 20 minute or less.
Add the flour and 1/4 cup of the vegetable water, cook for 4 – 6 – minutes add the artichokes and mix it together remove and transfer to a serving plate.
Artichoke Hearts with Olive Oil
10 small artichokes
1/2 medium onion
4 cloves minced garlic
5 slices of lemon
1 tablespoon chopped parsley
2 tablespoons lemon juice
2 tablespoons vegetable oil
2 teaspoon olive oil
2 mashed cloves of garlic
1 teaspoon salt
In a large saucepan, put 6 cups of water; add onion, garlic, salt, and lemon juice. Bring the water to boiling point.
Clean, peel off and discard the outer hard leaves from each piece of artichokes. Rub the pieces of artichoke with lemon juice to prevent discoloration. Then pull the fuzzy part out from the center of each piece then rub it with lemon juice.
Drop the artichoke in the boiling water cook until tender. Put the artichoke Pieces under running cold water for 5 – 8 seconds, let them cool down then cut them to cubes. Mix minced garlic, lemon juice; olive oil together. Add salt to taste toss with artichoke pieces.
Garnish with chopped parsley and Serve hot or cold.
Tomatoes and Potatoes Salad with Yoghurt
1/2 cup potatoes
6 tablespoons yoghurt
2 tablespoons chopped cilantro leaves
1 teaspoon lemon juice
1/2 teaspoon fried cumin seeds
1/4 teaspoon red hot pepper flakes (optional )
1 tablespoon fresh coriander leaves
1 tablespoon or less lemon juice
Salt and pepper to taste
Cumin and yogurt sauce
In a medium bowl add yogurt, cumin seeds, lemon juice, red hot peppers and salt.
Mix it together then put it in a cool place or fridge for 15-25 minutes.
Boil the potatoes in salted water until it’s done.
Drain and peel the potatoes skin the cut into slices.
Put the potatoes while it’s hot in the cumin and yogurt sauce.
In a small bowl put the tomatoes pour hot water and leave it for 20 minutes or you can boil water and drop the tomatoes in the hot water for 5-7 minute and remove it.
Peel and cut each tomato into 4 parts.
Transfer the potatoes to a serving dish, add the tomatoes on tops. Garnish with Cilantro leaves.
Chicken Noodle Soup
9 pieces medium mushrooms cut into slices
4 cups chicken stock
2 tablespoons chopped parsley
½ cup shredded chicken which (already boiled)
½ cup Vermicelli or less as you like broken to pieces
Salt and pepper to taste
In a medium size saucepan put the chicken stock to boil at a medium low-heat, when it start to boil remove the fat from the surface then add the shredded chicken and the mushroom slices after it start to boil again add the vermicelli and continue cooking for 5 to 7 minutes, then add the salt and pepper.
Transfer the soup to a serving bowl garnish with parsley on tops.
8 cups water
3 head of fish
3 cloves minced garlic
2 cups tomatoes peel and cut into small pieces (seeds removed)
2 bay leaves
1 leek stalk, clean, wash, cut into thin slices (use the white portion only)
1 lb shrimp
1 chopped onion
1 teaspoon salt and white pepper
2 petal of saffron
½ cup or less vegetable oil
½ teaspoon ground thyme
¼ teaspoon or less ground fennel seed
In a large pot add oil and sauté the onion and leek slices at a low-heat for 4 to 6 minutes. Clean, wash the shrimp and fish head. Use only 3/4 of the shrimp and keep the rest aside. Add the shrimps and fish head’s to the sautéed onion stir for few seconds then add the rest of the ingredients except the remaining of the shrimp. Add the water and cook at a low-heat for 30 minutes then add the rest of the shrimp and cook for 10 minutes. Remove the shrimp from heat and peel it and put it aside. When the soup is done discard the fish head and the pay leaves.
Put the soup in the blender for 4 minutes, return the soup back to the pan adds the peeled shrimp re cook again for 10 more minutes on a low-heat.
Transfer the soup to a serving bowl.
4 cups vegetable broth base (you can find it in supermarket)
¾ cup boiled long grain rice
1 lemon peel shredded to a very fine
1 teaspoon fried sesame seeds
Juice of 2 lemons
Salt and black pepper to taste
Put the vegetable broth base in a large saucepan and bring it to boil, add the rice and re boiled againThen lower the heat and leave it for 15 minutes.
In a small bowl beat the eggs with lemon juice and lemon peel till they are very light.
Add egg mixture to the soup and stir continuously. Remove it right away from heat to prevent egg lump. Stir the soup for 10 minutes until you get a very smooth soup.
Transfer it to a serving bowl and sprinkle with fried sesame seeds.