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Ingredients:
3/4 c. vermicelli, 1" lengths
1 1/2 TB. melted butter
1 1/2 TB. Olive Oil
1 1/2 cups long grain rice
3 cups boiling water or chicken broth
1 1/4 tbs. salt
Freshly ground black pepper or ground cinnamon for garnish
In a 2-quart casserole, over low heat, saute' the vermicelli in butter and oil
until golden, stirring constantly. Be careful not to burn the vermicelli. Stir
in the rice and fry until glazed, about one minute. Add the boiling liquid and
the salt and boil for one minute. Reduce the heat to low and simmer, covered,
until liquid has been absorbed, about 15-18 minutes. Remove the pot from the
heat, cover and let rest for about 10 minutes before serving.
Sprinkle with one of the spices and fluff with a fork right before serving
This Arabic potato salad is a refreshing change from the standard mayonnaise version, perfect for serving at barbecues and picnics.
5 large potatoes, cooked, peeled and diced into ½ inch cubes
2 hardboiled eggs, peeled and chopped.
¼ cup finely chopped green onions
¼ cup finely chopped parsley
2 tablespoons finely chopped fresh mint
¼ cup olive oil
2 cloves garlic
¼ cup lemon juice
salt & pepper to taste
Place the first six ingredients in a large salad bowl. In a separate bowl, mash
the garlic with the salt, then add the lemon juice & stir. Add the dressing
to the rest of the ingredients and toss gently, being careful not to crumble
the potatoes and the eggs. Serve chilled.
Serves 4 to 6.
Ingredient
2 cups brown lentils
2 spring (green) onions
2 tablespoons lemon juice
2 tablespoons olive oil
salt
Cover lentils with double their amount in water and boil until tender. Drain and cool.
Slice onion, white root part only, and soak in lemon juice. Mix all ingredients together before serving.
Ingredients:
2 tablespoons sour cream
2 teaspoons mayonnaise
1/2 teaspoon finely grated fresh lemon zest
4 teaspoons fresh lemon juice
1 teaspoon sugar
3 tablespoons water
1/4 teaspoon salt
1/8 teaspoon black pepper
1 lb green cabbage, thinly sliced (4 cups)
2 carrots, cut into julienne strips or coarsely grated
1 bunch scallions, thinly sliced diagonally (1 cup)
1/2 cup chopped fresh flat-leaf parsley
Directions:
Whisk together sour cream, mayonnaise, zest, lemon juice, sugar, water, salt, and pepper in a large bowl until sugar is dissolved. Add cabbage, carrots, scallions, and parsley and toss well. Chill, covered, 1 hour to allow flavors to develop. Season with salt and pepper.
Makes 4 servings.
Even though the weather where I live is unseasonably warm for a late January day, I made this hearty soup for lunch. Try it!
2 cups chicken broth
1 small onion, chopped
2 cups chopped cauliflower
Hot sauce to taste
2 tablespoons butter or margarine ( optional; omit for low fat)
2 tablespoons all purpose flour
ground pepper, salt to taste
1 cup low-fat milk
Combine the chicken broth, onion, cauliflower and hot sauce in a sauce pan. Bring the mixture to a boil, and simmer until the vegetable bits are tender. Use a slotted spoon to remove the vegetable to a food processor and pulse until smooth. Repeat until all the cauliflower is smooth ( if you don't have a food processor, you can use a food mill or potato masher). In a separate saucepan or small skillet, melt the butter, add the flour and pepper and make a roux. Add the roux to the milk and stir well. Add the milk mixture to the soup ( in the original saucepan ); cook and stir until thickend and bubbly. Do not let the soup burn. Adjust seasonings to taste. Makes 3 or 4 servings.
Note: if you like hot spicy food, don't be afraid to add more hot sauce to the soup.
2 cup(s) Ads Magroosh(split red lentils) .
2 quart(s)
2 medium onions.
1 medium tomato.
1 medium carrot.
1 tablespoon(s) finely chopped onions.
2 tablespoon(s) olive oil
2 tablespoon(s) lemon juice.
2 teaspoon(s) Kammun.
2 teaspoon(s) salt.
2 teaspoon(s) pepper.
Method
Chop the vegetables into medium-size chunks
Wash lentils
Put stock into a 4-5 quart pot and bring to boil
add the onions,carrot,tomato and lentils to stock. lower the heat to simmer
and cook for about 1/2 hour or until the lentils are tender
Puree the mixture in either a food processor or blender and return to pot.
Saute the finely chopped onions in the olive oil until they are soft and brown.
Sdd the cumin,lemon juice,sauted onions, salt and pepper to soup and stir slowly
over low heat for about 3 minutes
Ingredient
6 - 8 cups chicken soup
2 egg whites
2 tablespoons lemon juice
Set aside a ladleful of cold soup and boil the rest.
Beat eggs until frothy, then add lemon juice and cold soup. Stir until well blended.
When soup is nearly boiling, add the egg mixture and cook on low flames, stirring to thicken, but do not allow soup to boil.
Serves 8 to 10
2 tablespoons butter
2 medium onions, chopped
2 cloves garlic, crushed
1/4 c. finely chopped fresh coriander leaves ( cilantro )
1 can chickpeas, 19 oz.
3 cups tomato juice
4 cups water
1/2 cup rice, rinsed
salt and pepper to taste
1/4 teaspoon cumin
1/4 teaspoon allspice
Melt the butter or margarine in a saucepan over medium heat, then saute' the
garlic and onions until they turn golden brown.
Add the coriander leaves and stir-fry for a further few minutes; then stir in
the remaining ingredients and bring to a boil. Cook over medium heat for about
20 minutes, or until the rice is cooked.
Serve warm with crusty bread
Prepare the Couscous
3 cups of couscous (quick cooking)
3 cups of warm salted water (1/2 to 1 teaspoon of salt)
3 tablespoons olive oil
Oven 400F
In a large oven dish, with a great surface area, such as a 9" x 13"
baking dish (or larger), place the couscous so that the grains are not squashed
on top of each other. Gradually add the same volume of water, stirring constantly
so that the water is absorbed evenly. Keep fluffing up the grain with a fork
and breaking up any lumps. After about 15 minutes of this, when the grain is
plump and tender, mix in 3 Tb of vegetable oil and rub the grains between your
hands above the bowl to air it and break up any lumps. Put the dish uncovered,
into a pre-heated 400F over and heat thru for about 10 minutes, then fluff again,
and then heat again until heated through, about 10 more minutes. Remove from
oven and let cool.
Prepare the Salad
2-3 large tomatoes, chopped
1-2 medium zucchini, halved and sliced thinly
½-1 cup fresh basil, cut into strips (I use kitchen shears)
½ cup green onions, sliced
1 cup feta cheese, crumbled
2 tablespoons lemon juice
3 tablespoons olive oil
Combine cooled couscous, lemon juice and olive oil. Add tomatoes, zucchini,
basil and green onions. Chill 4 hours or overnight. Add feta cheese right before
serving. 6-8 servings.
NOTE: you may want to make up additional dressing for use when serving.