Baked chicken and vegetables
4 chicken legs or 8 drumsticks
2 medium tomatoes
2 chopped green peppers
3 carrots cut into slices
4 small onions
½ cup peas
6 black olive or green
2 tablespoon chopped parsley
2 cups water
2 tablespoon vinegar
2 tablespoons butter
1 teaspoon vegetable oil
1 teaspoon sugar
Salt and pepper to taste
For marinating the chicken
1 teaspoon ginger paste
1 teaspoon garlic minced or garlic paste
1 tablespoon yogurt
1 tablespoon sweet red pepper flakes or paprika
1 teaspoon Montreal stake Seasoning
In a shallow bowl add all marinate ingredients and mix then add the chicken and mix it again cover the bowl with plastic wrap let it set in the fridge for 25 minutes.
Put the chicken in large baking tray bake in a moderate heat at 350°F until golden brown. In a medium saucepan add butter, vegetable oil, onions, salt
and pepper fry for 6 minutes then add water, vinegar and sugar cook for 8 minutes more.
Add tomatoes, green peppers, carrots, peas, parsley, and olive. Leave it over low-heat until done.
Remove it from pan, transfer to serving and bowl, serve with hot chicken.
Posted in Appetizer, Beverage, European Dishes & Cuisines
Tagged Black Olive, Carrots, Chiken Drumstick, Garlic Paste, Ginger Paste, Green peppers, Montreal Stake Seasoning, Parsley, Peas, Sugar, Sweet Red Pepper Flakes, Tomatoes, vinegar, yogurt
Meat Pastry Published
4 cups flour
1 cup lukewarm water
¼ cup olive oil
2 medium potato boiled and mashed
2 teaspoons yeast
¼ cup lukewarm water
½ teaspoon salt
In a large pan mix all ingredients above except the water should be added slowly then knead-together until you get very smooth dough. Leave it to rise 10 to 15 minutes or until become double in size.
5 medium chopped tomatoes seeds removed
500g ground meat
4 large chopped onions
2 tablespoons vinegar
2 tablespoons tahini
1 teaspoon salt or less
½ cup ghee or olive oil
½ cup pine nut
½ teaspoon all spice
½ teaspoon cinnamon
½ teaspoon black pepper
¾ cup yogurt
3 tablespoons milk mix it together
In a large skillet sauté chopped onions with oil onion translucent, add meat stir it together for 3 to 4 minutes more then add the spices and salt.
In a large bowl add tahini, vinegar and yogurt, tomatoes mix them together. Then add meat and onions to the mixture.
Knead the dough to a large sheet ¼ inches thick then cut them to a small circle shape, or any shapes and size you like, larger or smaller. Take one circle and put 2 tablespoons of the meat mixtures and spread it on the top of the circle fold the dough of the circle over each other from top to the middle and seal it together the take the bottom and fold it over the two sides and you will get the shape of triangle. Do the same thing to the rest of the circles. Brush a baking tray with oil, then arrange the triangles on the tray, brush the top of each triangle with oil.
Bake at 450°F or until golden brown.
You can just put the mixture on the top of the circles without folding.
Omit the Oil on the top and the Egg Wash if you want to use this method.
Posted in Middle Eastern
Tagged All spice, Egg wash, flour, Ground Beef, Milk, Olive Oil, Onions, Pine Nut, Tahini, Tomatoes, vinegar, yogurt
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.
1 kg medium size eggplants
3 tbsp white hard cheese
4 large whipped eggs
1 cup flour
1 cup bread crumbs
1 cup yogurt
4 tbsp parsley finely chopped
1 tbsp minced garlic
Salt and black pepper to taste
Wash and dry the eggplants, cut them in slices about 1/2 cm thick. Sprinkle them with salt and leave them for about 15 minutes, then squeeze the excess water out of the slices. Then fry them until golden brown.
Mix the grated hard cheese and two eggs and finely chopped parsley to make the stuffing.
Put one tablespoonful of the stuffing between the 2 fried slices, and then press the patty together
Then dip each two in the flour, whipped eggs, bread crumbs, and again in eggs.
Fry the eggplants in very hot oil until golden brown; never put them on the top of each other after they are taken out of the oil
Served with yogurt seasoned with crushed garlic, or with green salad according to the season.
Biryani with Potatoes
2 cups basmati rice
1 lb lamb meat or beef
1 big onion cut to slices
1 cup yogurt
Oil for frying
Salt and pepper to taste
4 medium potatoes
3 tablespoons butter
6 garlic cloves fresh and mashed or 1/2 teaspoon powder
1 teaspoons ground cinnamon
1 teaspoons ground cardamom
1 teaspoons turmeric powder
Water to mix
- Wash rice thoroughly in a running water. Boil, and drain and set aside.
- Mix the mashed garlic or the garlic powder, cinnamon, cardamoms, and turmeric together with little water to make a paste. Cut the meat into large pieces. Slice the onion and beat the yogurt. put the meat into a saucepan with little oil, add the spice- paste and fry them together then add the onion, yogurt, and salt and cook until the meat is tender and the liquid very thick. Cut the potatoes into cubes and fry in little oil until cooked. Set aside.
- Now take a large cooking pot. Put in a little melted butter add the saffron, rice, meat and potatoes in a layers until all the rice and meat used up. Brush the top with melted butter. Then
- Place the pot in a hot oven, (400 F.) degree until done serve with salad and yogurt.