Fava Bean Breakfast Spread

Fava Bean Breakfast Spread

Ingredients :
- 1 (15 ounce) can fava beans -
- 1 1/2 tablespoons olive oil -
- 1 large onion, chopped -
- 1 large tomato, diced -
- 1 teaspoon ground cumin -
- 1/4 cup chopped fresh parsley -
- 1/4 cup fresh lemon juice -
- salt and pepper to taste -
- ground red pepper, to taste -

How to Prepare :
1. Pour the beans into a pot and bring to a boil. Mix them well and add onion, tomato, olive oil, cumin, parsley, lemon juice, salt, pepper, and red pepper. Bring the mixture back to a boil, then reduce the heat to medium. Let the mixture cook 5 minutes. Serve warm with grilled pita.


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Ekmek Turkish Bread

Ekmek Turkish Bread

Ingredients :
- 1 1/2 cups bread flour, divided -
- 3/4 cup water, divided -
- 5 teaspoons active dry yeast -
- 1 teaspoon white sugar -
- 2 cups warm water (110 degrees F/45 degrees C) -
- 6 cups bread flour -
- 2 teaspoons salt -


How to Prepare :
1. To make the starter: Place 1/2 cup flour and 1/4 cup water in a coverable bowl; stir well. Cover and let sit at room temperature overnight. The next day, add 1/2 cup flour and 1/4 cup water to the bowl. Cover and let sit at room temperature overnight. On the third day, add 1/2 cup flour and 1/4 cup water to the bowl. Cover and let sit at room temperature overnight.
2. To make the dough: In a large bowl, dissolve the yeast and sugar in the warm water. Let stand until creamy, about 10 minutes.
3. Break the starter into small pieces and add it to the yeast mixture. Stir in 4 cups of flour and the salt. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Sprinkle a little flour over the dough and then cover it with a dry cloth. Let it raise until double in size.
4. Put the dough back onto a lightly floured work surface and punch out the air. Divide the dough in half and knead each piece for 2 to 3 minutes. Shape each piece into a tight oval loaf. Sprinkle two sheet pans with corn meal. Roll and stretch two loaf until they are 15x12 inch ovals. Dust the tops of the loaves with flour. Cover with a dry cloth and let raise in a warm place until doubled in size. Meanwhile, preheat oven to 425 degrees F (220 degrees C).
5. Bake in preheated oven for 30 to 40 minutes. Mist with water 3 times in the first 15 minutes. Loaves are done when their bottoms sound hollow when tapped. Let cool on wire racks before serving.


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Egyptian Feta Cheese Omelet Roll

Egyptian Feta Cheese Omelet Roll

Ingredients :
- 4 eggs, beaten -
- 1/2 teaspoon black pepper -
- 3 tablespoons crumbled feta cheese -
- 1 teaspoon milk -
- 1 tablespoon vegetable oil -


How to Prepare :
1. In a small bowl, beat eggs and pepper together. In another small bowl, combine crumbled cheese with milk.
2. Heat oil in a large non-stick skillet over medium-high heat. Pour in eggs, and tilt pan until bottom is evenly covered. When edges appear cooked, place feta mixture in a line in the center of eggs. Using a spatula, fold eggs over top and bottom of cheese, then fold sides over.


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Saleeg

Saleeg

"This is a traditional Saudi main dish, made of rice with chicken or meat served with it."

Ingredients :
- 3 pods black cardamom -
- 1 cinnamon stick -
- 1 medium red onion -
- 1 (3 1/2) pound chicken, split in half lengthwise -
- 1 teaspoon dried cilantro -
- 1/2 teaspoon ground black pepper -
- 1/2 teaspoon salt -
- 2 cups long grain white rice -
- 3 cups milk -


How to Prepare :
1. Preheat oven to 350 degrees F (175 degrees C).
2. Place the chicken, cardamom pods, cinnamon, and whole red onion into a large Dutch oven. Fill with enough water to cover the chicken, and bring to a boil over medium-high heat; boil for 20 minutes. Reserve 4 cups of the resulting chicken stock in a large saucepan.
3. Remove the chicken and onion from the Dutch oven and place in a roasting pan. Season the chicken with the dried cilantro, black pepper, and salt; cover with aluminum foil.
4. Bake the chicken in the preheated oven for 30 minutes, then remove the foil and continue baking until the chicken becomes golden brown.
5. Meanwhile, pour the rice in with the reserved chicken stock. Bring the rice to a boil over high heat, stirring occasionally. once it reaches a boil, cover the saucepan and reduce the heat to low, simmer covered for 15 minutes. Stir the milk into the rice and bring the heat back up to medium-low; cook uncovered until no liquid remains. Serve the rice topped with the chicken and onion.


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Pomegranate Stew with Chicken (Khoresh Fesenjan)

Pomegranate Stew with Chicken (Khoresh Fesenjan)

"Chicken, onions, finely processed walnuts, and pomegranate juice are simmered to perfection. The sauce should be as thick as a good chili. Serve with saffron steamed basmati rice. Enjoy! If you prefer, substitute angelica powder for cardamom; instead of pomegranate juice, you can substitute 1/2 cup pomegranate paste diluted in 2 cups water."

Ingredients :
- 2 tablespoons olive oil -
- 1 1/2 pounds chicken legs, cut up -
- 1 white onion, thinly sliced -
- 1/2 pound walnuts, toasted and finely ground in a food processor -
- 1 teaspoon salt -
- 4 cups pomegranate juice -
- 1/2 teaspoon cardamom (optional) -
- 2 tablespoons sugar (optional) -


How to Prepare :
1. Heat olive oil in a large skillet over medium heat. Place chicken and onions in skillet, and cook 20 minutes, stirring occasionally. Mix in pureed walnuts, salt, pomegranate juice, and cardamom. Bring to a boil. Reduce heat to low, cover, and simmer for 1 1/2 hours, stirring occasionally. (If the sauce becomes too thick, stir in 1/4 cup warm water.) Mix in sugar, adjust seasoning, and simmer 30 minutes more.


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Mutton Korma

Mutton Korma

Ingredients :
- 1 tb Cumin seeds -
- 4 tbsp. Coriander seeds -
- 1-2 ts cayenne-pepper -
- 1 ts Saffron threads -
- 3 tb Hot milk -
- 6 tb Ghee or clarified butter -
- 2 md Onions, chopped -
- 5 Black cardamom pods-cinnamon sticks -
- 4 Cloves -
- 3 Bay leaves -
- 1 Fresh ginger, grated -
- 4 lg Garlic cloves, minced -
- 2 lb Boneless lamb, cut into-1/2-inch cubes -
- 1 cup Fresh, sweet, unflavored-yogurt -
- 1/4 cup Heavy cream -
- 1 tb Rose water -
- 1/4 c Blanched almonds -

How to Prepare :
1. Grind the cumin and coriander seeds in a spice mill, combine with the red pepper and place near the stove.
Soak the saffron in hot milk.
2. Heat the ghee or clarified butter in a large, shallow, heavy pan. Stir in the onions, cardamom pods, cinnamon, cloves and bay leaves. Cook over medium heat, stirring frequently, until the onions begin to turn reddish brown, about 15 minutes. Add the ginger and garlic and cook, stirring constantly and scraping the bottom of the pan, until the onions are reddish brown. Stir in the ground spices and cook, stirring, for about 10 seconds, or until the spices release their fragrance.
3. Dry the meat with paper towels.
4. Stir half of the meat into the spice mixture. Increase the heat to medium high and cook, stirring for a few minutes, making sure all the meat is coated with the spices.
5. Stir in the remaining meat, and cook as before, scraping the bottom of the pan. If the mixture gets too dry, splash in a little water.
6. Turn the heat to medium. Start adding the yogurt 1 tablespoon at a time, stirring and incorporating it into the mixture before adding the next tablespoonful. Continue adding in this way until all the yogurt has been used. Turn the heat to low. Cover the pan and simmer the meat for about 1 1/2 hours, or until the meat is very tender. If necessary, splash in a little water from time to time. When the meat is tender, and salt to taste.
Stir the cream and cook until the sauce is thick. Stir in the saffron and rose water and heat thoroughly.
7. Fry the almonds in a little oil until golden brown. Serve the lamb hot garnished with the almonds.

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Fish Curry

Fish Curry

Ingredients :
- 1 kg rohu or other firm white fish -
- 2-3 tablespoons lemon juice -
- 2 teaspoons salt -
- 1\2 cup oil -
- 2 medium onions, finely chopped -
- 1 tablespoon garlic, minced -
- 1 tablespoon ginger, minced -
- 2 teaspoons chilli powder -
- 1\4 teaspoon turmeric powder (haldi) -
- 2 teaspoons coriander powder -
- 2 teaspoons garam masala powder -
- 3 large tomatoes, chopped -
- 1\4 cup coriander leaves, chopped -
- 3-4 green chillies chopped -


How to Prepare :
1. Wash the fish and remove the scales, if any and cut the fish into 1 inch steaks. If the fish is boneless (fish fillets), then cut into 1 inch pieces.
2. Mix the lemon juice and 1 teaspoon salt and rub on the fish pieces and leave to marinate for 30 minutes.
3. Meanwhile prepare masala (gravy), heat oil in a heavy based pan and stirring frequently, fry the onions to light brown. Add ginger and garlic and stir fry for 3-5 minutes or until the mixture is golden brown. Add 2-3 tablespoons of water to prevent from burning.
4. Add chili powder, turmeric, coriander powder, garam masala powder, remaining salt and 3-4 tablespoons of water to prevent the spices from burning. Stir fry for a minute or two and then add chopped tomatoes. Stirring frequently, fry the mixture for 8-10 minutes or until tomatoes are reduced to a pulp and oil begin to separate from gravy.
5. Add fish and stir well to coat the fish pieces with spice mixture. Reduce the heat to low, cover with a tight fitting lid, and cook for 15-20 minutes or until the fish is tender, stirring occasionally. (It may be necessary to add extra water to prevent the fish from sticking to the bottom of the pan.) Adjust the seasoning with salt.
6. At the end of the cooking time add coriander leaves and chopped chillies.

Carefully transfer to a serving dish and serve with Chapati or boiled rice.


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Creole Fish Stew

Creole Fish Stew

Combining classic Creole seasonings and a fragrant roux, this streamlined stew delivers the flavors of the famous seafood jambalaya served in New Orleans. Think of it as a standard model, which you can upgrade and embellish as you wish. Substitute any mild, white fish for the cod, such as monkfish, rockfish or halibut. Add clams or crawfish or even a bit of spicy sausage. Or serve as is with crusty bread and a fruity white wine. The rice is cooked right in, making it a complete meal.
Serves 4–6

Ingredients :
- 1/3 cup canola oil -
- 1/3 cup all-purpose flour -
- 1 cup yellow onion, chopped -
- 1/2 green bell pepper, chopped -
- 1/2 red bell pepper, chopped -
- 1 cup celery (about 4 large stalks), chopped -
- 3 cloves garlic, minced -
- 1 1/2 teaspoons paprika -
- 1/2 teaspoon dried thyme -
- 1 bay leaf -
- cayenne pepper, to taste -
- 1 can (14.5 ounce) diced tomatoes -
- 1 cup water -
- 2 cups chicken broth -
- 1/2 cup long grain white rice -
- 1 1/2 pounds cod fillet, cut into 2-inch pieces -
- sea salt, to taste -
- ground pepper, to taste -
- 2 scallions, sliced -
- 2 tablespoons fresh chopped parsley -


How to Prepare :
1. Preheat oven to 350°F.
2. Heat oil in a large heavy-bottomed soup pot or Dutch oven over medium heat. Slowly stir in flour with a wooden spoon. Cook mixture 10 to 15 minutes, stirring occasionally, until it turns the color of milk chocolate. Add onion, bell peppers and celery to pot and cook, stirring, for 5 to 7 minutes until vegetables are softened. Add garlic, paprika, thyme, bay leaf and cayenne pepper and cook for two more minutes. Add tomatoes, water and chicken broth and bring to a boil. Stir in rice, cover pot tightly with a lid or foil, and place in preheated oven. Cook for 25 minutes.
3. Season fish with salt and pepper to taste. Remove pot from oven and add fish to pot, making sure that the pieces are completely submerged in cooking liquid. Cover and return to oven for 5 to 7 more minutes, just until fish is cooked through. Stir in sliced scallions and chopped parsley just before serving.
Nutrition Info

Per serving (13 oz/380g-wt.): 360 calories (120 from fat), 13g total fat, 1g saturated fat, 31g protein, 29g total carbohydrate (3g dietary fiber, 5g sugar), 60mg cholesterol, 320mg sodium


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Spicey Oven Fried Chicken

Spicey Oven Fried Chicken

Ingredients :
- 1 c all purpose flur -
- 2 t salt -
- 1 t garlic powder to taste -
- 1-1/2 t paprika -
- 1 t dried thyme, crushed -
- 1 t dried oregano, crushed -
- 1/2 t black pepper -
- 1/2 t white pepper -
- 1/2 to 1 t cayenne pepper -
- One 2-1/2 to 4 lb brolier/fryer chicken, cut up -
- 2 T butter or margerine, melted -

How to Prepare :
1. Mix together the flour, salt, garlic powder, paprika, thyme, oregano, black pepper, white pepper, and cayenne pepper in a bowel; set aside.
2. Coat the chicken pieces with seasoned flour mixture and place the chicken pieces skin-side down in pan. Drizzle with melted buter.
3. Bake uncovered at 425 degrees for 30 minutes. Turn chicken and bake until thickest pieces are done (about 20-30 minutes, or longer). Serve


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Lamb Curry

Lamb Curry

Ingredients :
- 3 Cloves -
- 1/2 cup Oil -
- 2 Bay leaves -
- 1 stick Cinnamon -
- 1/3 cup Plain Curd -
- 1 tsp Chilli powder -
- 1 Black Cardamom -
- 1 tsp Grated Ginger -
- 1 tsp Garam Masala -
- 1-2 Onions, chopped -
- 2-3 Tomatoes, puréed -
- Salt according to taste -
- 1 tsp Coriander powder, Chopped Coriander leaves -
- 1/2 tsp Turmeric powder -
- 10-12 Black Peppercorns, 2 Green Chillies, chopped -
- 1 kg Lamb, cut into cubes, 6-7 pods of Garlic, crushed -

How to Prepare :
1. Heat the oil in a pan and fry the cinnamon, bay leaves, cloves, cardamom and peppercorns for a minute.
2. Add the onion and fry until golden. Add the ginger-garlic, green chilli, lamb and a tsp of salt and stir-fry over low heat for 20-25 minutes. Sprinkle little water if it is too dry.
3. Add turmeric powder, chilli powder, coriander powder, garam masala & 2 tablespoons of water and stir-fry for 5 more minutes.
4. Then add the puréed tomatoes and cook for another 5 minutes. Stir constantly.
5. Now add 4 cups of water and lower the heat. Add the whisked curd. Cook until the lamb is tender and fully cooked.
6. Garnish with chopped coriander leaves. Serve hot.


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Persian Shisk Kabob

Persian Shisk Kabob

Ingredients :
- 2 lbs beef tenderloin -
- 1 onion, chopped -
- 1 pinch black pepper, ground -
- 1/8 c fresh lime juice -

How to Prepare :
1. Cut beef into cubes about 1x1/2 inch. Add to a medium mixing bowl along with the onion, salt, black pepper and lime juice. Mix well. Cover and refrigerate over night.
2. Preheat grill for high heat. Thread beef on skewers, 6-8 pieces per skewer. Lightly oil grate and place kabobs on grill.
3. Cook for 3-4 minutes per side, 12-16 minutes in all. Serve over rice


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Sun-dried tomato Fritatta

Sun-dried tomato Fritatta

Ingredients :
- 3 eggs (of however much you would like), beaten -
- sun dried tomatoes (to taste, I used about 1/4 cup with this), chopped -
- small onion, chopped -
- 1 Medium potato -
- 1 tablespoon of olive oil or vegetable oil -
- salt & pepper (to taste) -

How to Prepare :
1. Set oven to broil
2. Peel potato and cook in microwave for about 4 minutes or until done
3. Chop potato into thin slices or small cubes
4. In large non-stick pan heat oil, add onions and cook until lightly browned
5. add in chopped sun dried tomatoes and potatoes, cook for 2 minutes
6. add eggs to make a round omelet
7. place in oven for 2 minutes (make sure you don't forget them because they'll burn easily!)

serves 2-4 depending on appetite, this is great for brunch, lunch, or even dinner! :)

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Lamb Burgers

Lamb Burgers

Ingredients :
- 1/4 minced fresh cilanto -
- 3 T crumbled feta cheese -
- 2 T minced red onion -
- 1/4 t salt -
- 1/4 t ground coriander -
- 1/4 t ground red pepper -
- 1 lb lean ground lamb -
- Cooking spray -
- 4-2 oz burger buns, toasted -
- 4 red leaf lettuce leaves -
- 4 slices of tomato (about 1/4 inch thick) -

How to Prepare :
1. Prepare broiler or grill pan.
2. Combine the first 9 ingredients. Divide the lamb mixture into 4 equal portions, shaping each into a 3/4 inch thick patty.
3. Place patties on broiler or grill pan, coated with cooking spray. Cook 4 minutes on each side or until done.
4. Line bottom half of buns with lettuce leaves and top with 1 tomato slice, 1 patty and top half of bun.


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Garlic and Herb Crusted Lamb

Garlic and Herb Crusted Lamb

Ingredients :
- 4 whole garlic heads -
- 1 T Dijon Mustard -
- 1 T Olive oil -
- 1 T thinly sliced fresh chives -
- 1 T fresh Thyme leaves, coarsely chopped -
- 1- 8 lb leg of lamb -
- 12 fresh garlic slices -
- 1-1/4 t salt, divided -
- 1/2 t freshly ground pepper -
- 2 c fresh French Bread Crumbs (4 ozs) -
- Broth -
- 2-1/2 T cornstarch -
- Fresh Thyme Sprigs (optional) -

How to Prepare :
1. Preheat oven to 350 degrees. Remove white papery skin from garlic heads (DO NOT PEEL OR SEPARATE THE CLOVES). Cut top portions of garlic heads. Wrap garlic heads ni foil. Bake for 1 hr; cool 10 minutes. Squeeze garlic heads to extract pulp, and add mustard and oil in a food processor. Process until smooth. Stir in chives and thyme leaves.
2. Increase oven temperature to 425 degrees.
3. Trim fat from lamb. Cut 12 3/4 inch slits in the lamb; place a fresh garlic slice in each slit. Sprinkle surface of lamb with 1/2 t salt and pepper; rub with roasted garlic paste mixture.
4. Press breadcrumbs over surface of lamb. Place lamb on a broiler pan. Insert meat thermometer into the thickest part of the lamb, making sure not to touch the bone.
5. Bake for 10 minutes and then decrease oven temperature to 325 degrees. Bake an additional 2 hours and 10 minutes, or until thermometer registers 140 degrees (medium rare) to 155 degrees (medium).
6. Remove lamb from rack, place on a shallow serving platter. Lightly cover with foil. Let stand 15 minutes. Drain fat from bottom of pan. Do not scrape pan. Place broiler pan on stove top over medium-high heat and add brother, bringing to a boil. Scrape the loosened browned bits, combine the drippings and cornstarch, stirring with a whisk. Add to brother and return to boiling. Pour over the lamb and serve


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Fried Kofta

Fried Kofta

Ingredients :
- 1/2 kg of minced meat -
- 1/2 cup of finely chopped parsley -
- 1/4 cup of chopped dill -
- 1 medium sized chopped onion -
- 1 whipped egg -
- 1/2 cup of flour -
- 1/2 cup of breadcrumb -
- vegetable oil -
- a pinch of all spices -
- Salt and Pepper -

How to Prepare :
Mix well grated onion, chopped parsley and dill with minced meat using your hand and season with all spices, salt and pepper.
Make meat mixture into round or oval shaped pieces (kofta).
Mix flour and breadcrumbs in a dish or bowl.
Put beaten egg in a bowl. Dip each kofta piece into egg then into flour and breadcrumbs mixture. Repeat with the rest of kofta pieces. You may need to refrigerate kofta pieces for an hour before frying to become firm.
In a skillet, heat oil over high heat. Deep-fry kofta on both sides until golden brown. Take out of oil and drain on kitchen paper.


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Chicken Shwarma

Chicken Shwarma

Ingredients :
- 3 T clarified butter, divided -
- 1 lb boneless chicken breasts, halved and cut into 1/2 inch pieces -
- 3 T garam masala -


How to Prepare :
1. Melt clarified butter in large skillet over medium high heat. Sprinkle one side of chicken pieces with garam masala and place seasonsed side down in hot butter.
2. Sprinkle top of chicken pieces with more garam masala and saute for 5 minutes. Turn the pieces and add more butter as needed, saute for 5-10 minutes more, or until the chicken is cooked through and no longer pink inside.


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Chicken Jalfarezi

Chicken Jalfarezi

Ingredients :
- 4 teaspoons vegetable oil -
- 1 large onion, finely chopped -
- 3 cloves garlic, minced -
- 1 tablespoon tomato paste -
- 2 tomatoes, chopped -
- 1 teaspoon white vinegar -
- 1 teaspoon ground turmeric -
- 1/2 teaspoon ground cumin -
- 1/2 teaspoon ground coriander -
- 1/2 teaspoon chili powder -
- 1/2 teaspoon garam masala -
- 1 small red bell pepper, chopped -
- 1 pound chopped cooked chicken -
- salt to taste -
- 4 sprigs fresh cilantro, for garnish -


How to Prepare :
1. Heat the oil in a large skillet over medium heat, and cook and stir the onion and garlic until tender. Mix in the tomato paste, tomatoes, and vinegar. Season with turmeric, cumin, coriander, chili powder, and garam masala. Continue to cook and stir until blended and heated through, about 10 minutes.
2. Mix the red bell pepper and chicken into the skillet. Reduce heat, and simmer 6 to 8 minutes, until chicken is heated through. Season with salt. Garnish with cilantro sprigs to serve.


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Biryani

Biryani

Ingredients :
- 500 grams of Basmati Rice (washed & drained) -
- 1 kilogram of Mutton (cut into 2" pieces) -
- 1 (2" piece) of Raw Papaya (Kacha Papita) (made into a paste) -
- 5 large Onions (peeled, finely sliced and fried until crisp) (or you may use ready fried onions) -
- 4 sticks of Cinnamon (Dal Cheeni) -
- 2 Big Black Cardamoms (Bari Kaali Ilaichi) -
- 6 small Cardamoms (Choti Ilaichi) -
- 6 Cloves (Long) -
- 2 Bay Leaves (Tezz Patta) -
- 1 tsp. Whole Black Peppers (Kaali Mirch) -
- 1 tsp. Cumin Seeds (Sufaid Zeera) -
- 2 tbsp. Red Chilli Powder (Pisi Lal Mirch) -
- 1 tsp. of Turmeric Powder (Pisi Haldi) -
- 1 tsp. Ginger Paste (Pisi Adrak) -
- 1 tsp. Garlic Paste (Pisa Lehsan) -
- 1 ½ cups Plain Yogurt (beaten) -
- 2 pinches of Saffron (Zaffron) (dissolved in warm water) -
For Rice :
- A handful of Mint Leaves (Podina) (chopped) -
- 1 Big Black Cardamom (Kaali Baari Ilaichi) -
- 2 Cinnamon Sticks (Dal Cheeni) -
- 2 Small Cardamoms (Choti Ilaichi) -
- 3 Cloves (Loung) -
- A handful of Kothmir -
- Salt (to taste) -
- 5 tbsp. Clarified Butter (Ghee) or Refined Oil -

How to Prepare :
1. To the mutton add the beaten curd, ginger-garlic paste, raw papaya paste, chilli powder, haldi, powdered masala, salt and half of the crushed fried onions. Allow the mutton to marinate for 3 hours.
2. Heat water (2 ½ times more than the rice). As soon as it boils, add the whole masala, rice and salt to taste.
3. Cook the rice till ¾ done and then drain in the colander.
4. Remove the whole masala. Melt the clarified butter and set aside.
5. Assemble
6. Take a heavy-bottomed pot and add the marinated mutton and ½ of the melted clarified butter.
7. Cover with chopped pudina and kothmir, fried onion and slit green chillies and juice of half a lemon. Spread the rice over this. Sprinkle the remaining clarified butter, saffron milk and lemon juice. Cover and seal the pot with atta paste. Place over high heat for 20-25minutes.

Lower heat and cook for another 45 minutes.

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Sambusa

Sambusa

Ingredients :
- 1 (14 ounce) package spring roll wrappers -
- 2 tablespoons olive oil -
- 2 pounds ground beef -
- 1 leek, chopped -
- 2 teaspoons ground cumin -
- 2 teaspoons ground cardamom -
- 1 teaspoon salt -
- 1 teaspoon pepper -
- 1 small onion, finely chopped -
- 1 clove garlic, minced -
- 1 tablespoon all-purpose flour -
- 1 tablespoon water, or as needed -
- 1 quart oil for frying -


How to Prepare :
1. Heat olive oil in a large skillet over medium heat. Add onions, leek and garlic, and cook, stirring until the onions are transparent. Add ground beef, and cook until about halfway done. Season with cumin, cardamom, salt and pepper. Mix well, and continue cooking until beef has browned.
2. In a small dish or cup, mix together the flour and water to make a thin paste. Using one wrapper at a time, fold into the shape of a cone. Fill the cone with the meat mixture, close the top, and seal with the paste. Repeat until wraps or filling are used up.
3. Heat the oil to 365 degrees F ( 170 degrees C) in a deep-fryer or deep heavy pot. There should be enough oil to submerge the wraps. Fry the Sambusa a few at a time until golden brown. Remove carefully to drain on paper towels.


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Tomato Couscous with Black Olives and Basil

Tomato Couscous with Black Olives and Basil

Ingredients :
- 1 cup couscous -
- 1 1/2 cup One and one-half cup tomato juice -
- 1 can chickpeas, drained -
- 1/2 cup kalamata olives, pitted and chopped -
- 1 bunch basil leaves, sliced thinly -
- 1/2 cup feta cheese cubes -

- Salt and pepper -

How to Prepare :
1. Put couscous into a medium sized bowl.
2. Heat tomato juice to a simmer and pour over couscous.
3. Cover tightly with plastic wrap and allow to steam for 10 minutes, until couscous is tender. Remove plastic and fluff with a fork.
4. Stir in chickpeas, olives, basil and season with salt and pepper.
Gently mix in feta cheese cubes
5. Serve on it's own or with some grilled fish.

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Tomato and Mozzarella Terrine

Tomato and Mozzarella Terrine

Ingredients :
This is a variation of the classic tomato and mozzarella salad

Ingredients:
- 5 large different-coloured tomato -
- 5 large buffalo mozzarella cheese, balls -
- salt, pepper -
- fresh basil, leaves -

For the Basil Oil:
- 1 cup packed fresh basil, leaves -
- 1 cup extra virgin olive oil -
For the Balsamic Syrup :
- 1 cup balsamic vinegar -
- 1/4 cup packed brown sugar -
How to Prepare :
1. Line 8 x-4-inch (1.5 L) loaf pan with plastic wrap; set aside.
2. Slice tomatoes into 5 mm thick slices. Lay on paper towels and press to absorb moisture. Thinly slice bocconcini and pat dry; set aside.
3. Arrange tomatoes, overlapping slightly, over bottom of pan. Top with layer of bocconcini. Repeat layers with remaining ingredients, finishing with tomatoes. Seal plastic wrap over top; cover with foil. Weigh down with brick or heavy cans; refrigerate for at least 8 hours or for up to 24 hours.
4. For the Basil Oil, in a blender, pureé basil with oil until smooth. Pour into bowl; cover and refrigerate for at least 8 hours or for up to 24 hours. Strain through cheesecloth-lined sieve, pressing with spatula to extract liquid. Pour into a squeeze bottle.
5. For the Balsamic Syrup, in small saucepan, bring vinegar with sugar to boil. Reduce heat to medium; simmer until reduced to 1/2 cup (125 mL), about 10 minutes.
6. To serve, remove cans. Unwrap and unmould onto cutting board, pat dry with paper towel. Using serrated knife, cut into 1-inch (5 cm) thick slices.
7. Arrange slice cut side up on each salad plate. Sprinkle with salt to taste. Drizzle plate with Basil Oil and dot with Balsamic Syrup.


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Macaroni and Cheese

Macaroni and Cheese

Ingredients :
- 1 lb uncooked macaroni noodles -
- 1 stick butter -
- 1-1/4 c all purpose flour -
- 2-1/2 c evaporated milk -
- 6 oz Velveta or sharp cheddar cheese, cut into cubes, small -
- 78 oz or 2 c of shredded cheese -
- 3 T sugar -
- 1/2 t salt to taste -
- 1/2 t black pepper -
- 3 eggs -
- 1/2 c Italian bread crumbs (optional) -

How to Prepare :
1. Preheat oven to 450 degrees.
2. Cook the macaroni noodles according to the package directions. Drain well, and put hot noodles in a large bowel with butter, salt and pepper; set aside.
3. In another medium sized bowel, whip the eggs, add the milk, sugar, melted butter, flour, salt and pepper (optional) to make a custard; set aside.
4. Meanwhile, add your Veleta Cheese or Sharp Chedder Cheese cubes in with your hot noodles. Scrape your noodles in a deep baking dish. Then pour your custard over it. Add the remaining shredded cheese on top and sprinkle with butter, melted. Then sprinkle on the bread crumbs.


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New Tradition Jolof Rice

New Tradition Jolof Rice

Ingredients :
- 1 c dried black eyed peas, picked over -
- 3 quarts water -
- 1/3 cup vegetable oil -
- 1-3 lb chicken, cut into 8 pieces -
- 2 large onions, chopped -
- 4 garlic cloves, minced -
- 3 T grated fresh ginger -
- 1 T curry powder -
- 1/2 t cayenne powder -
- 1-1/2 cups canned, crushed tomatoes -
- 2 T tomato paste -
- 1 T salt -
- 2-1/2 c long grain brown rice -
- 8 medium carrots, cut into 1-1/2 inch thick rounds -
- 1/2 lb green beans, trimmed -

How to Prepare :
1. Combine the black eyed peas with enough water to cover by 1 inch in a large saucepan. Bring to a boil over high heat and cook for 1 minute. Then remove the pan from the heat, cover and let stand for one hour. Drain the peas well.
2. Then place the black eyed peas in a 5 quart Dutch oven and add the 3 quarts of water, bring to a boil over high heat, reduce the heat to medium and then cook for 15 minutes. Drain the peas in a colander set over a large bowel, reserving both the peas and 4 cups of the cooking liquid; discard the remaining cooking liquid.
3. Heat the oil in a 5 quart flameproof casserole. In batches, add the chicken and cook over medium-high heat, turning often, until browned on both sides (about 6 minutes per batch).
4. Using tongs, transfer the chicken to a plate and set aside. Add the onions, garlic and ginger to the casserole and cook over medium-high heat, stirring often until softened (about 4 minutes).
5. Add the curry powder and cayenne, and stir for 1 minute. Then stir in the reserved cooking liquid, crushed tomatoes, tomato past and salt; bring to a boil. Reduce the heat to medium-low, cover and cook for 10 more minutes.
Serve.


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Irish Lace Biscuits

Irish Lace Biscuits

Preparatio time : 10 minutes
Cooking time : 10 minutes
Oven temperature : 180C, 350F, Gas 4
Makes 24
Calories : 90 per biscuit

You will need :
- 100 g / 4 oz butter, softened -
- 100 g / 4 oz soft brown sugar -
- 25 g / 1 oz self-raising flour, sifted -
- 2 tablespoons milk -
- 100 g/ 4 oz rolled oats -
- 1 teaspoon vanilla essence -

How to Prepare :
Cream together the butter and sugar until light and fluffy. Stir in the flour, milk, rolled oats and vanilla essence.
Drop teaspoons of the mixture onto well-greased baking sheets, leaving room for the biscuits to spread. Place in a preheated oven 10 minutes, then cool on a wire tray. Store in an airtight container until ready to serve.

Cook's tip
Serve these delicate biscuits with creamy desserts such as mousses and ice cream or on yheir own. They can also be flavoured with almond essence or grated orange or lemon rind.

Quick & Easy Cookbook

Oatmeal Cranberry White Chocolate Chunk Cookies

Oatmeal Cranberry White Chocolate Chunk Cookies

Ingredients :
- 2/3 cup butter/margarine, softened -
- 2/3 cup brown sugar -
- 1 1/2 cups old-fashioned oats -
- 1 1/2 cups flour -
- 1 tsp. baking soda -
- 1/2 tsp. salt -
- 2 large eggs -
- 1 cup dried cranberries -
- 2/3 cup white chocolate chips -

How to Prepare :
1. Preheat oven to 375
2. Using an electric mixer, beat butter and sugar until light and fluffly.
3. add aggs, mix well.
4. In another bowl, combine all other ingredients, mix well.
5. Gradually start adding the dry ingredients to the butter, sugar, and eggs mixture. (I usually do this in 3 additions). Mix well.
6. On an ungreased cookie sheet, place heaping teaspoonfuls of batter about 1 inch apart on each side.
7. Bake for 10-12 minutes or until golden brown and delicious!
8. Cool on wire rack.
(makes about 2 1/2 dozen cookies)


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Jam filled cookies

Jam filled cookies

Ingredients :
- 1 cup butter, melted (that's two sticks) -
- 3/4 cup confectioners sugar -
- 2 teaspoons Baking Powder -
- 1/4 teaspoon vanilla powder (or 1 teaspoon non-alcoholic vanilla extract) -
- 3 eggs -
- 2 1/2 cups flour -
- Strawberry jam (or any kind of jam you like) -

How to Prepare :
1. Preheat oven to 350
2. Melt butter and while it cools off mix dry ingredients.
3. Mix all ingredients together with a spoon until well blended.
4. spread dough with rolling pin and cut into circles using a small cup.
5. Place dough circles onto ungreased cookie sheet and bake for about 13 minutes or until light golden.
6. Let cookies cool and then spread some jam on one cookie and place another one on top.
7. Sprinkle with some confectioners sugar for decoration

If you'd like to make the cookies with a hole in the middle, cut out a smaller circle from the dough before you bake the cookies. From each pair of cookies cut out a smaller circle from one of them.


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Hummus

Hummus

Ingredients :
- cans chick peas, reserve juice -
- 2-3 cloves garlic -
- 2 tbsp. Tahini (sesame seed paste) -
- 1 tsp.salt -
- 1/4 cup cold water -
- 1/3 cup fresh lemon juice -
- 1/4 cup olive oil -

How to Prepare :
1. Heat the chick peas in a saucepan. In a food processor, add beans, tahini, water, salt and garlic. Mix until smooth, about 4 minutes. It should be the consistency of dip; if not, add 1/4 cup of juice from the beans (I almost always add the juice; it's more smooth this way). Then add the olive oil and lemon juice; mix again for 2 minutes.
2. Put in a shallow bowl, sprinkle olive oil and paprika on top, and garnish with fresh parsley and mint leaves.
3. This can be eaten with pita bread, crackers, salad, whatever you'd like; if you want it thicker, omit the ban juice.


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