|
|
|
|
|
| |
|
HARIRA LAMB
AND LENTIL SOUP
|
|
|
|
Ingredients
1/2 cup red lentils
1/2 tablespoon olive oil
1/2 pound boneless lamb, cubed
2 cloves garlic, chopped
2 white onions, chopped
1 teaspoon turmeric
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon cayenne
1 teaspoon black pepper
6 cups water
2 cups tomato purée
1/4 cup fresh cilantro, finely chopped
1 cup fresh Italian parsley, finely chopped
1/3 pound vermicelli, broken in half or thirds
2 eggs
2 teaspoons lemon juice
lemon slices, thin
Method
Pick over the lentils, rinse and set aside.
Heat oil in a large pot.
Add garlic and lamb and sauté until lamb has browned.
Add the onion, turmeric, cinnamon, ginger, cayenne and black pepper.
Sauté until onions and celery have softened.
Add water and lentils.
Partially cover and simmer 60-90 minutes.
Add the tomatoes, cilantro and parsley; continue to simmer 20 minutes.
Add the pasta and cook an additional 3-5 minutes.
Beat eggs with lemon juice.
Remove soup from the heat.
Stir egg mixture into the soup.
Serve with lemon slices floating on the top
|
|
|
|
|
SWEET AND
SOUR MEAT BALLS
|
|
|
Ingredients
lb ground beef
(15.00 ounces) cans tomato sauce, divided
1/2 cup sugar, divided
1/2 cup lemon juice, divided
1/4 cup uncooked Minute Rice
1 egg
Method
Mix the beef, 1 egg, 1 can of the tomato sauce, 1/4 cup of the sugar, 1/4 cup of the lemon juice, and the 1/4 cup of raw rice. Form into small balls (maximum 1" diameter). Put meatballs into a pot with sauce made of the second can tomato sauce, and the other 1/4 cup sugar and 1/4 cup lemon juice.Bring
to gentle boil; reduce to simmer. Simmer for about 1 hour. Great
meatballs! are ready to be eaten |
|
|
|
|
Rooz Ma Lahem
(Rice with Meat)
|
|
|
Ingredients
5 cups cooked rice
1/2 lb ground meat
1/3 cup diced onions
3 cloves garlic
1 (15.00 ounces) can chickpeas
seasoning, are to taste...
1 teaspoon allspice
3/4 teaspoon cinnamon
1 tablespoon seasoning salt or salt
1 tablespoon garlic powder
1 teaspoon black pepper
Method
In a pot combine onions,chopped garlic,seasonings and ground meat and brown, try to keep the meat from forming large clumps, you want it taco meat in consitency, so keep stiring often. Once its almost brown add drained can of chick peas and let meat brown. When meat is browned drain any remaining fat from pan and add rice and stir until well blended. Enjoy-- (variation to it can be to substiture chick peas for mixed can of mixed veggies). |
|
|
|
|
CRAB DIP |
|
|
Ingredients
8 ounces sour cream
8 ounces cream cheese
1/2 cup finely chopped celery
1/4 cup finely chopped onions
1 tablespoon lemon juice (optional)
1 lb imitation crabmeat, chunks broken up
chopped fresh parsley (optional)
cracker or cut up vegetables
Method
In small mixer bowl beat sour cream and cream cheese with an electric mixer on low speed until creamy. Stir in celery, onion, and lemon juice, if desired. Fold in crabmeat.Garnish with parsley, if desired.
Serve with crackers or cut up veggies. |
|
|
|
|
Koushari
(Lentils, Macaroni & Rice in Oil) |
|
|
Ingredients
1 cup ads iswid (brown lentils)
water
salt
1 cup small macaroni noodles
1 cup short grain rice
2 tablespoon olive oil
1 cup tomato puree
-----TA'LEYA II-----
2 large onions
1/4 cup olive oil
1 garlic clove or more, finely chopped
Method
Place lentils in a sieve and wash well under running water.Place in a large pot and add 3 cups water and 1 teaspoon salt. Bring to the boil, then simmer for 1 hour until tender but still intact. Drain and keep aside.Clean same pot and add 4 cups water. Bring to the boil, add 2 teaspoons salt and the macaroni. Stir constantly until water returns to the boil and cook, uncovered, for 15 minutes until tender.Stir occasionally. Drain and keep aside. Clean pot again and dry.Wash rice well in sieve under running water and drain. Heat oil in pot and fry rice over medium heat for 2-3 minutes. Add 2 cups water and 1 teaspoon salt and bring to the boil, stirring occasionally. Cover and simmer over low heat for 15 minutes or until tender.Leave covered off the heat for 5 minutes for grains to
separate. Prepare the ta'leya (directions below), add tomato puree and bring to the boil.Add lentils and macaroni to cooked rice and toss together lightly with a fork. Pour hot ta'leya and tomato mixture on top, toss again and cover pot.Leave over low heat for 10 minutes. Serve hot.
TA'LEYA: Halve peeled onions lengthwise then slice thinly to give semicircles. Heat olive oil in a pan, add onions and fry over medium heat until golden brown. Add garlic and cook a minute longer. |
|
|
|
|
Samak bi
Taheeni (Fish in Sesame Sauce) |
|
|
Ingredients
2 pounds fish filets
salt
1 cup olive oil
1-1/2 cups sesame oil
1-1/2 cups thinly slice onion
3/4 cup lemon juice
water
Method
Clean and salt fish.Refrigerate 4 hours.Bring fish to room temperature.
Preheat oven to 350°F.
Drizzle fish with olive oil.
Bake fish until fish flakes easily with a fork.
Meanwhile sauté onions in olive oil until translucent.
Slowly whisk lemon juice and water into the sesame oil.
Stir the onions into sauce.
Pour sauce over the baked fish and return it to the oven.
Bake 20 minutes more.
Bring to room temperature, then refrigerate.
Serve cold. |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
