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Ingredients:
1 cup jasmine rice
1 cup dried lentil
1/2 cup olive oil
2 medium onions, thinly sliced
1 teaspoon cumin (or more to taste; I prefer more)
2 teaspoons salt
black pepper (I like lots!)
Instructions:
1. Soak lentils in water for 3 hours; drain.
2. Soak rice in water for 1/2 hour; drain.
3. Saute onions in a large skillet for about 15 minutes, or until very brown
and crisp.
4. Remove onions to a plate lined with paper towels to drain.
5. Turn heat to medium-high and add lentils and rice to skillet; saute quickly
in the browned-onion-flavored oil, adding cumin, salt and pepper.
6. Add 3 cups of water and bring to a boil.
7. Cover very tightly and then cook on very low heat for about 20 to 25 minutes.
8. To serve, fluff up rice and lentils and top with the crispy browned onions.
Ingredients:
1 kg eggplant
1/4 tsp salt
2 tbsp butter or oil
1 onion, chopped
1 kg tomatoes, chopped
Parsley
1/2 c short-grain rice
Salt and pepper to taste
1 c chicken broth or beef broth
Wash and core eggplant . Prick with fork, and sprinkle with salt; set aside. Heat butter or oil, saute onion, add tomatoes and parsley, and saute for a while. Add rice; stir and mix well. Remove from fire; set aside for 10 minutes. Fill eggplants with rice mixture and place in a deep baking tray or casserole. Pour meat broth over, cover with foil, and bake at 250 degrees F until rice is done.
NOTE: Any kind of meat can be added to the rice mixture.
Ingredient:
2 cups rice
2 onions, chopped very fine
3 cups broth
1/2 cup boiled gizzards
1/2 cup livers
1 tablespoon almond slivers
1 tablespoon raisins
1 tablespoon pine nuts
1 tablespoon sugar
1 teaspoon nutmeg
1 teaspoon cinnamon
cooking oil
salt and pepper
Instructions:
Fry onions until rich brown. Drain, mash with the back of a spoon until completely disintegrated, then add to broth with one teaspoon of cinnamon and seasoning.
Fry the rice in the same oil as the onions, stirring constantly until all grains are well coated with oil, then add broth and cook until tender.
Soak liver in salted water for 1 hour, drain, pat dry and fry for 5 - 7 minutes. Lightly fry the pine nuts and almond slivers, then remove and set aside. Fry the raisins until they puff and add them to the pine nuts, nutmeg, sugar, remaining cinnamon, liver and gizzards. Toss well to mix.
Place nut mixture in a cake mold, cover the cooked rice, then turn over onto serving dish.
Ingredient:
Pastry (See Below)
1 kg Spinach
2 onions, chopped very fine
2 tablespoons lemon juice
2 1/2 cups oil
salt
Instructions:
Rinse spinach leaves, sprinkle with salt, and rub to extract juice. Rinse again, shake off moisture, then chop very finely. Add chopped onions, lemon juice and 2 cups of oil. Mix thoroughly.
On a floured surface, roll out dough thinly and cut into rounds about 10 cms in diameter. Place a spoonful of spinach in the center of each round, wet the edges with water and lift the pastry on three sides and press together to form a pyramid. Lightly brush with oil, place on greased oven tray and bake in preheated moderate oven until the dough is crisp and golden.
Making the Pastry
Ingredient:
1 kg best quality flour
1 teaspoon sugar
1 tablespoon active dry yeast
1/2 cup ghee or melted butter
1/2 cup oil
salt
Instructions:
Cream yeast with sugar in warm water and leave to bubble in warm place. Sift flour with salt and add years and enough water to form a soft dough. Kneed thoroughly, beating to allow plenty of air to penetrate the dough.
Cut up the dough into balls the size of small marbles. Combine ghee or melted butter with oil. Take on ball at a time, dip fingertips in oil mixture and spread dough thinly by and on smooth, greased surface. Re-roll and spread again 2-3 times, moistening fingers in oil each time. Flatten out into squares on greased tin and allow to rise for about one hour before using.
Ingredients:
2 tablespoons vegetable oil
1 teaspoon cumin seed
1/2 teaspoon salt
1/2 teaspoon chili powder
1/2 teaspoon lemon pepper
thinly sliced bell pepper
3 tomatoes, chopped
2 (15 ounces) cans garbanzo beans, drained
1 tablespoon lemon juice
1 onion, chopped
Instructions:
1. In a large pot over low heat, warm oil and cumin; heat until cumin turns
a darker shade of brown.
2. Add salt, chili powder and lemon and pepper seasoning; mix well.
3. Stir in tomatoes; once the juice begins to thicken add in chickpeas and mix
well.
4. Add in lemon juice and mix well; add onions & bell pepper and stir until
they become soft.
5. Remove from heat and place into a serving bowl; serve immediately.
Ingredient:
1 5-oz. package couscous
1/4 c. raisins
1 tbsp. olive oil
1 zucchini, cut in 1/2-inch pieces
1 cup carrots, grated
1/2 tsp. coriander
pinch cayenne pepper
1 clove garlic, crushed
3/4 tsp. cumin
1 can garbanzo beans
4 tsp. water
1/4 c. pimento-stuffed olives, chopped and drained
Parsley
Instructions
Prepare couscous according to the package directions, adding raisins to the cooking water. Heat olive oil in a skillet and sauté zucchini and carrots until tender. Then add coriander, cayenne pepper and garlic, and cook for 1 minute. Add the garbanzo beans, water and olives and cook for another 5 minutes. Add couscous and toss to mix. Garnish with parsley and serve.
1 medium onion, chopped.
1 Tablespoon(s) vegetable oil.
2 garlic cloves, chopped.
2 Tablespoon(s) chopped fresh dill.
15 ounce can tomato sauce.
10 ounces frozen, thawed spinach
1/2 cup(s) water.
Saute onions in oil. Add garlic and dill to saucepan and continue to saute for
two minutes. Add tomato sauce and bring to a boil. Simmer for 10 minutes on
low heat. Add spinach and water, then bring to a boil again. Cover and simmer
on low heat for 15 minutes. Serve warm over cooked rice.
Total Calories Per Serving: 94
Fat: 4 grams
Ingredients:
1 kg zucchini
1/2 kg beef
2 onions, finely chopped
cooking oil
salt
pepper
1 1/2 cups rice
3 cups tomato juice
2 tablespoons cooking oil
salt and pepper
Instructions: 1. To prepare the Savory minced Beef (Lahma Mu'assaga), mince
or grind the beef coarsely.
2. Brown the onion to a pale golden color, then add beef and seasoning and cook
until the juice is absorbed.
3. Mix meat with rice and seasoning.
4. Fill Zucchini loosely with rice mixture and arrange in pot.
5. Season tomato juice, add 2 tablespoons cooking oil, and pour over Zucchini.
6. Cook for about 30 minutes.
Ingredients:
1/2 kg beef
2-3 potatoes, peeled and diced
5-7 pearl onions, peeled
1/4 kg okra
1 brown round eggplant, peeled and cubed
1/4 kg string beans, halved lengthwise
1 cup peas, shelled
1 teaspoon mint powder
1 hot pepper, chopped very fine
cooking fat
salt and pepper
To prepare okra, wash and dry the okra well. Peel ridges very thinly, then
peel the cap by turning okra around a knife, removing the hard edges. The top
of the okra should then look conical.
Cut meat into bite sized cubes and fry until the juice is reabsorbed. Remove
from pan and place in casserole dish. Toss all the vegetables, except the hot
pepper, into remaining cooking oil and sauté. Strain, add to meat, together
with mint powder, hot pepper and seasoning. Cover with water and cook over very
low flame until vegetables are tender.
Ingredients:
1/4 cup uncooked white rice
1/4 cup red lentils
1/2 cup boiling water
1 tablespoon butter
1/2 onions, chopped
1 1/2 teaspoons chopped fresh mint leaves
salt
ground black pepper
4 medium tomatoes
1 tablespoon vegetable oil
1/2 clove crushed garlic
Instructions:
1. Rinse rice and lentils in a strainer.
2. Place in a small saucepan and stir in boiling water, cover.
3. Cook for 10 minutes over medium heat.
4. Meanwhile, melt butter or margarine in a saute pan.
5. Add onion, and saute until golden brown over medium low heat.
6. Stir in lentil mixture and mint.
7. Season generously with salt and pepper.
8. Slice the tops off tomatoes, and reserve.
9. Scoop out the middles, and reserve.
10. Fill tomato shells with lentil mixture, and replace the tops.
11. Stand in a baking dish.
12. Chop reserved tomato middles, and place in a small bowl.
13. Mix in oil and garlic.
14. Pour around the stuffed tomatoes.
15. Bake in a preheated 450 degrees for 10 to 15 minutes.
16. Remove from oven, and serve