Chicken Curry Recipe (thanks Fedai!)

• 1 lb boneless, skinless chicken breast
• 2 majji cubes1 teas.
• Salt
• 1/4 teas. Black pepper
• 2 tabl. Curry
• 3 cups of cold water
• 3 large potatoes, peeled and chopped into small cubes
• 3 large carrots, peeled and chopped into small cubes
• 1 small bag of frozen green peas
• golden raisins (optional)
• 1 medium onion, chopped finely
• 1 tabl. Flour
• vegetable oil
• olive oil

1. Cut chicken in bit size cubes.
2. Over high heat, heat 1 tab. of olive oil in a frying pan, add chicken pieces.
3. Fry till chicken is golden brown. Add salt , pepper and 1 tabl. Curry. Fry for 2 minutes.Add cold water and majji cubes. Bring to a boil. Lower heat and simmer for 20 minutes. Adjust seasoning.
4. Meanwhile: Heat vegetable oil in a large frying pan. When oil starts smoking, add potatoes. Stir frequently so potatoes will not stick to each other.
5. Once potatoes are golden brown remove to a paper towel covered plate and set aside.
6. Fry carrots in olive oil till almost tender. Remove from pan and set aside.
7. Do the same with the green peas and raisins.
8. Add fried veggies and raisins to chicken pot.
9. Fry onion, curry, and flour in 1 tabl. of olive oil, just until onions are transparent.
10. Stir into the chicken pot.
11. Simmer chicken curry on low heat until liquid has thickened.
12. Serve with rice pilaf.

Yumm O!

Fedai

Fedai's easy atayef recipe

My husband swears that these are the best atayef that he's ever tasted!

Batter:

• 3 cups warm milk
• 2 cups smead 3
• tbsp. flour
• 1 1/4 tsp. each: baking soda, baking powder, mahleb
• 1 pack instant yeast

1. combine all ingredients in a blender, liquid first.
2. Blend 5 minutes.

Choose from these Filling options

• 2 cups chopped walnuts
• 3 tbsp. sugar
• 2 tsp. cinnamon
• Mix all well in a bowl

Or

• 1lb. Ricotta Cheese

Or

• ustah:
• small container half/half
• 3-4 tbsp. corn starch (dissolved in water)
• 1 qt. heavy whipping cream (small milk carton)
• 2-3 tbsp. sugar

1. put half & half,sugar,whipping cream in a pot bring to boil.
2. Add slowly dissolved cornstarch stirring well.
3. Put in refrigerator to thicken.

Or

• 1 lb. unsalted lebanese white cheese, grated

Atter (syrup):

• 2 cups sugar
• 1 1/2 cups water
• 1 tsp. lemon juice
• 1 tsp. orange blossom water

1. Start by making Atter since it needs to be cold.
2. Dissolve sugar in water, stirring over medium high heat until dissolved.
3. Bring to a boil.
4. Add lemon juice and lower heat.
5. Simmer 10-15 minutes.
6. Just before moving from heat add orange blossom water.
7. Let cool.
8. Heat a griddle or small nonstick frying pan over medium heat and lightly grease with butter.
9. Pour 1/2 ladle of batter into the pan and tilt immediately to allow it to spread. Make sure it remains round and thick.
10. Cook about 1 minute or until all bubbles forming on pancake disappear and underside is golden brown.
11. Fry one side of pancake only. The other side must remain uncooked and moist, so that its edges can be stuck together.
12. Lift out and pile on plate ready for stuffing.
13. put a heaping tablespoon of stuffing in middle of pancake, on uncooked side.
14. Fold pancakes in half over filling to make half-moon shape, and pinch edges to secure.Deep fry, until golden brown,turning them over once.
15. Drain well on paper towels.
16. While still hot dip in cold Atter syrup.
17. Serve hot or cold.

Sahtayn!

Fedai

Fedai's Mujadara Dish

• 1/4 cup olive oil
• 2 large onions, halved, and sliced thinly
• 1 cup brown lentils, washed and drained thoroughly
• 1 1/2 cups long grain rice, washed and drained thoroughly
• Water
• 1 teas. Ground allspice
• 1 teas. Ground coriander
• 1 teas. each Salt and pepper

1. Heat oil in pan, add onions and fry until golden brown.
2. Remove half the onions to a plate covered with absorbent paper to drain and become crisp.
3. Wash Rice several times.
4. Cover with cold water, set aside for 30 minutes. Drain well
5. Meanwhile, put lentils in a pan cover with 2 1/2 cups of water. Simmer; uncovered for 25 minutes or just until tender.
6. Add rice, spices, salt, pepper, and the remaining onions. Bring to a boil. Lower temperature, cover and simmer for 15 minutes.
7. Garnish with crisp brown onions.
8. Serve hot or cold with yogurt or a salad.

Yumm O!Fedai

Fedai's Tabouleh Recipe (Parsley and Burghul Salad)

• 6-83/4 cup fine burghul (cracked wheat)
• cold water
• 5 cups finely chopped parsley
• 1/2 cup finely chopped spring onions
• 1/4 cup finely chopped fresh mint
• 3 large firm ripe tomatoes, chopped finely
• 1/4 cup olive oil
• 1/4 cup lemon juice
• 2 tsp. salt
• 1/4 teaspoon black pepper
• Crisp romaine lettuce leaves, washed

1. Place burgul in a bowl and cover with cold water. Leave to soak for 20 minutes.Drain through a fine sieve. Pressing with the back of a spoon to remove as much of the excess water as possible.
2. Place in a bowl and refrigerate for at least 30 minutes.
3. Put chopped green onions with dried burgul in a bowl.
4. Squeeze mixture with hand so burgul absorbs onion flavor.
5. Add parsley and mint to the burgul.
6. Gently stir in tomatoes. Cover and chill in the refrigerator until ready to serve.J
7. ust before serving, mix olive oil with lemon juice.
8. Stir in salt and pepper. Add to salad and toss well.
9. Serve in a deep serving dish and garnish with lettuce leaves.

Yumm O!

Fedai

Chicken, Couscous and Chickpea salad

This easy recipe makes for a light and satisfying lunch. I prefer making this with shredded chicken and real chicken stock because it is so much tastier that way. But if you don't have leftover shredded chicken or don't feel like making it then just use chicken breasts.

• 1 cup of Couscous
• 1 cup of chicken stock (or water if you don't have chicken stock)
• 1 tablespoon of butter
• 2 tablespoons of chopped fresh mint (or dried mint if you don't have any fresh mint)
• 3 tablespoons of fresh chopped parsley (or dried parsley if you don't have any fresh mint)
• Juice of of 2 lemons
• Salt
• Pepper
• Olive oil
• cooked shredded chicken (boil one whole chicken with water, salt and tumeric for an hour or until done. Let cool. Shred chicken) OR or two breasts of chicken
• 1 can of chickpeas (around 2 and a half cups), drained
• 3/4 teaspoon of tumeric

1. Prepare the chicken if not using shredded chicken: Cut chicken breast into small pieces. Put in pot and cover with water. Add tumeric, salt and pepper to taste.
2. Bring to a boil. Reduce heat and simmer until chicken is cooked. This usually takes no more than 10-15 minutes. Alternatively you can marinate the chicken in a mixture of tumeric, salt, pepper and lemons for 10 minutes and then sautee until done.
3. Meanwile prepare couscous by following directions on the box. Usually this involves bringing 1 cup of chicken stock/water, 1 tablespoon of butter and salt to a boil. When chicken/water reaches boiling point, add one cup of couscous. Remove from heat quickly and stir. Cover and let it sit for 10 minutes.
4. Add chicken pieces to couscous. Add chickpeas, mint, parsley, juice of one lemon, salt and olive oil to taste. Mix all together.

Baked Trout with Rice, Tomatoes and Nuts

This is a Spanish recipe that I love making. The recipe is from the book "Spanish Food and Cooking" by Pepita Aris. Try it. You won't be dissapointed!!

Ingredients

• 2 fresh trout about 500g/1 1/4 Ib each
• 75g/3oz/ 3/4 cup mixed unsalted almonds, pine nuts or hazelnuts
• 25 ml/ 1 1/2 tbsp olive oil, plus extra for drizzling
• 1 small onion finely chopped
• 10 ml/ 2 tsp grated fresh root ginger
• 175g/6 0z/ 1 1/2 cup cooked white long grain rice
• 4 tomatoes peeled and very finely hopped
• 4 sun dried tomatoes in oil, drained and chopped
• 30 ml/ 2 tbsp chopped fresh tarragon
• 2 fresh tarragon springs
• salt and ground black pepper
• dressed green salad leaves to serve

1. Preheat the oven to 190 C/375 F. If the trout is unfilleted, use a sharp knife to fillet it. Remove any tiny bones remaining in the cavity using a pair of tweezers
2. Spread out the nuts ina shallow pan and bake for 3-4 minutes until golden brown, shaking the pan occassionally. Chop the nuts roughly
3. Heat the olive oil in a small frying pan and fry the onion for 3-4 minutes until soft and translucent. Stir in the grated ginger, cook for a further 1 minute, then spoon into a mixing bowl.
4. Stir the rice, chopped tomatoes, sun dried tomatoes, toasted nuts and tarragon into the onion mixture. Season the stuffing well.
5. Place the trout on individual large pieces of oiled foil andspoon the stuffing into the cavities. Add a sprig of tarragonanda drizzleofolive oil or oil from the sundried tomatoes
6. Fold the foil over toenclose each trout completely, and put the parcels in a large roating pan. Bake for about 20 minutes or until the fish is just tender. Cut the fish into thick slives. Serve with salad leaves.

Basboosa (thanks Fedai!)

Basboosa recipe:

• Preheat oven 350.

Make qater (syrup):

• Dissolve 2 cups sugar in 1 1/2 cup of water.
• Bring to boil, add 1 tabl. lemon juice.
• Simmer on low for 10-15 min.
• Add 2 tsp. orange blossom water. remove from heat.
• Set aside to cool.

Basboosa:

• 2 cups smead kheshen
• 1 cup sugar
• 2 Tabl. unsalted butter melted
• 1/2 cup coconut
• 1 1/2 cup sour cream or yogurt (can add 1 cup yogurt and 1/2 cup sour cream..if want..thats what I do.)
• 1/2 tsp. baking soda
• pinch of salt

1. mix ingredients well with wooden spoon.
2. grease pan with 2 tabl. of taheena (sesame paste). Or you may grease with oil.
3. Pour mixture in pan and spread evenly.
4. Sprinkle w/ almonds
5. Cut into serving pieces before putting in oven. Middle rack 30-40 min.
6. Broil to get that golden color.
7. Remove and pour cold syrup all over it.

Syrup needs to be cold and basboosa needs to be hot!

ENJOY!

Fedai