Lentils with pasta(horra’osbaao)

 ingredients

     

1 cup pasta, thick or wide, fettuccini-type, or 2 cups

 

1 cup brown lentils

 

3 tablespoons fresh coriander, chopped, or 4 tablespoons

 

3 cloves garlic, or 5

 

3 medium onions, or 2 large

 

1 loaf pita bread, medium size, cut into 2 cm squares

 

1/4 cup pine nuts, if you prefer

 

vegetable oil for cooking

 

juice of 2 lemons or 3

 

1 tablespoon cumin

 

3 tablespoon pomegranate molasses

 

 

cooking method

   

1. Cook lentils by boiling in enough water until soft and cooked. Drain and set aside.

2. Chop the onion into florets and fry in enough vegetable oil until reddish. You can use around 1/4 cup of oil.

3. Fry the coriander and garlic separately until they welt.

4. Once the lentils are cooked, add 1/2 of the onions, half of the coriander and garlic mixture, juice of lemons, pomegranate molasses, salt, cumin and add it to the lentils.

5. Let it cook for 5 to 10 minute. You can add 2 spoons of water to make it little moist.

6. Cook the pasta normally and break it up into small parts with a spoon.

7. Add the lentil mixture in to the pasta and mix well. Set aside

8. For garnishing: take a whole wheat pita and cut into 2 cm squares. You can bake in oven until crispy or fry. Also take 1/4 cup pine-nuts and fry lightly.

9. For final assembly: In a small casserole dish, place the lentil/pasta mixture into the dish, then spread the rest of the onions on top, the rest of the coriander after it.

10.Then the toasted bread and finally the toasted pine-nuts. It looks pretty and yummy... hope you enjoy it!

                                                                                                                                                                                                             

Served with fattoush or salad.

                                                              Butheina Alnounou

 

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Lentils with pasta(horra’osbaao) (2)

 ingredients

     

1 cup pasta, thick or wide, fettuccini-type, or 2 cups

 

1 cup brown lentils

 

3 tablespoons fresh coriander, chopped, or 4 tablespoons

 

3 cloves garlic, or 5

 

3 medium onions, or 2 large

 

1 loaf pita bread, medium size, cut into 2 cm squares

 

1/4 cup pine nuts, if you prefer

 

vegetable oil for cooking

 

juice of 2 lemons or 3

 

1 tablespoon cumin

 

3 tablespoon pomegranate molasses

 

 

cooking method

   

1. Cook lentils by boiling in enough water until soft and cooked. Drain and set aside.

2. Chop the onion into florets and fry in enough vegetable oil until reddish. You can use around 1/4 cup of oil.

3. Fry the coriander and garlic separately until they welt.

4. Once the lentils are cooked, add 1/2 of the onions, half of the coriander and garlic mixture, juice of lemons, pomegranate molasses, salt, cumin and add it to the lentils.

5. Let it cook for 5 to 10 minute. You can add 2 spoons of water to make it little moist.

6. Cook the pasta normally and break it up into small parts with a spoon.

7. Add the lentil mixture in to the pasta and mix well. Set aside

8. For garnishing: take a whole wheat pita and cut into 2 cm squares. You can bake in oven until crispy or fry. Also take 1/4 cup pine-nuts and fry lightly.

9. For final assembly: In a small casserole dish, place the lentil/pasta mixture into the dish, then spread the rest of the onions on top, the rest of the coriander after it.

10.Then the toasted bread and finally the toasted pine-nuts. It looks pretty and yummy... hope you enjoy it!

                                                                                                                                                                                                             

Served with fattoush or salad.

                                                              Butheina Alnounou

 

                                                        This email address is being protected from spambots. You need JavaScript enabled to view it.

                                                                                                                        

Shaourma

   Prep time: 25 mins

Cook time: 15 mins

Total time: 40 mins

Serves: 8

Learn How to Make a Delicious Chicken Shawarma Recipe at Home Using Your Grill.

Ingredients

  • 2.5 lbs of thinly cut skinless boneless chicken breast
  • 1/2 cup of lemon juice
  • 2 tablespoons of tomato sauce
  • 4 tablespoons of plain yogurt
  • 3 tablespoons of white vinegar
  • 1 head of garlic, crushed
  • 2 tablespoons of olive oil
  • 1 to 1.5 teaspoons of salt (or to taste)
  • 1/2 of crushed/powder oregano (or thyme)
  • 1 teaspoon of paprika
  • 1/2 teaspoon of ginger powder (optional)
  • A pinch of nutmeg powder

Preparation Method

  1. Rinse the boneless chicken breasts with fresh cold water then cut horizontally into thinner cuts of about 1/2 inch (each breast could possibly be split into 2 slices depending on thickness).
  2. Mix all ingredients in a blender, add to a bowl and mix well with the chicken, cover and let marinate in the fridge overnight.
  3. When ready, grill the marinated chicken using a grill for about 15 minutes on medium heat. You can also cook the chicken on a BBQ grill if so you wish.
  4. Once cooked, shred the chicken thinly as and it’s now ready to be wrapped into a Shawarma Sandwich. Spread the chicken shreds along the diameter of a pita bread, spread a bit of Garlic paste, add some salty cucumber pickles, some fries, and some grilled tomatoes, roll and enjoy.

Notes and Tips

Try marinating a mix of 75% chicken breast and 25% skinless boneless chicken thighs. The fat in the thighs gives the chicken a nice kick when grilled.
Add grilled tomatoes in the sandwich instead of raw tomatoes Some restaurants add fries in the sandwich, others add a cabbage/mayo salad to the sandwich.
Baking or broiling in the oven will rid the chicken of its juice and must be avoided if possible.
You can find salty Syrian cucumber pickles from grocery stores if you donot have in your home.

                                                                                                             Butheina Alnounou

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Lowfat moussaka rolls recipe

  Enjoy the Syrian Cuisine and learn how to make Low-fat moussaka rolls.

Cooking Time
60 minutes

Ingredients (serves 4)

1 large (800g) eggplant, cut lengthways

into 5mm-thick slices
Olive oil cooking spray
2 teaspoons lemon juice
350g fresh reduced-fat ricotta cheese
1 green onion, thinly sliced
1 garlic clove, crushed
1/4 cup flat-leaf parsley leaves, chopped
1 teaspoon fresh oregano leaves, chopped
1/4 teaspoon ground nutmeg
1 1/2 cups tomato passata
3/4 cup grated reduced-fat cheddar cheese
Salad leaves, to serve

Method

Preheat oven to 180°C/160°C fan-forced. Grease a 5cm-deep, 20cm (base) square baking dish. Lightly spray eggplant with oil. Season with salt and pepper. Heat a frying pan over medium-high heat. Cook eggplant, in batches, for 3 minutes on each side or until golden. Transfer to a baking tray. Drizzle eggplant with lemon juice. Reserve 12 slices of eggplant. Chop remaining eggplant.

Combine ricotta, chopped eggplant, onion, garlic, parsley, oregano and nutmeg in a bowl. Season with salt and pepper. Place 1 eggplant slice on a flat surface. Top with 2 tablespoons of ricotta mixture. Roll up firmly to enclose filling. Place, seam-side down, in prepared dish. Repeat with remaining eggplant slices and ricotta.

Pour tomatto passata over eggplant rolls. Sprinkle with cheese. Bake for 30 to 35 minutes or until golden. Stand for 5 minutes. Serve.

                                                                                                   Butheina Alnounou

 

Fatteh

 Ingredients:

1 large Arabic pita bread

1 whole chicken cut up into four pieces. You may use only breast meat.

1 small onion or 100g cut cubes. You may add some MAGGI cubes if you like.

1 tablespoon cardamom

1 cup cooked white rice. preferably Egyptian rice.

For the yogurt sauce:

2 cups yogurt-You may use low fat yogurt.

4 minced garlic cloves

Optional for garnish:

toasted pine seeds, and/or almonds

1 tablespoon parsley

 

Preparation:

Toast the Arabic bread, cut into small pieces, toasted. place in a large serving deep dish.

Seal chicken with little oil from all sides. Add water, bring to boil and skim froth as it appears, add onion, salt and cardamom. Cook for 50 minutes, or until chicken is falling off of the bones.

Remove meat pieces from bones and set aside. Reserve the chicken stock.  
Add lemon juice and minced garlic to the bread. Pour some of the chicken stock over the toasted bread. Spoon the rice over the bread, if needed, add more broth. combine all ingredients for the yogurt and pour over the rice, then place the chicken meat pieces over the yogurt.

Garnish with toasted nuts and sprinkle parsley over. Serve immediately.

 

                                                                                                               Butheina Alnounou                

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