Moghrabieh Recipe

Ingredients

Moghrabieh 350g (two cups)

Lamb cubes 400g (and/or chicken)

Shallots 6 - 10 depending on size

Chickpeas 1 can drained

Flour 1tbsp

Cinnamon 1tsp

Caraway seeds 2tsp crushed in a pestle and mortar to release the flavour.

Allspice 1tsp

Salt to taste

Stock cube (optional)

Roast with Gravy

Ingredients

About a 3 pound roast (Lamb or beef)

1/2 cup of vegetable oil

2 carrots peeled and chopped

1 bell pepper chopped

1-2 big onions chopped

10 cloves of garlic, peeled only

1 medium potato, peeled and cut into medium cubes

1 celery stick, chopped

2 cinnamon sticks, 2 bay leaves

1 teaspoon of black pepper

Ghraybeh “Sand Biscuits”

Ingredients

• 60 grams powdered sugar

• 125 grams ghee/butter

• 250 grams all purpose flour

• pistachios

 

Preparation

1. First you need to mix the ghee/butter with the powdered sugar by hand. Then add the flour to the mixture and mix until it's well combined. The dough should be nice and soft and should not stick to your hands.

2. Place the dough ball into a bowl, cover with a plastic wrap, and refrigerate for about 1 hour.

Sour Lentil Soup (Adas Bhamod)

Ingredients

• 1 cup brown lentils

• 6 1/2 cups water

• 1 1/2 cups Swiss chard / collard greens, chopped

• 5 medium sized onions, julienne

• 11/2 cups cilantro (coriander), chopped

• 1 medium sized potato, diced

• Salt to taste

• ½ cup olive oil

• ¼ cup freshly squeezed lemon juice

Maamoul

Ingredients

• 1 kilogram fine semolina (farkha)

• 300 grams (1 and 1/2 cups) ghee, melted and hot

• 100 grams (1 stick) (1/2 cup) melted butter

• 1/4  to 1/2 cup vegetable oil

• 1 cup all purpose flour

• 1 cup powdered milk

• 3/4 teaspoon mastic ground with 1/2 teaspoon sugar

• 3/4 teaspoon ground mahlab

• 2 teaspoons ground anise (optional)

• 1 teaspoon baking powder

• 1/2  tablespoon yeast