Wednesday, September 26, 2007

Stuffed Sardines & Rice With Peas

fresh cleaned sardines
hot paprika
black pepper
fresh cilantro
fresh parsley
eggs for dipping before frying
flour for dipping before frying
olive oil for frying

Baste the sardines in all the spices and let sit for a few hours, or if in a pinch use it right away.
Stuff the sardines with your chopped herbs and dip in the beaten eggs then in the flour.
Set in hot oil and fry on each side until done.
Serve with salad and rice.


Stuffed Peppers & Zuchinni

So Ramadan makes it hard to post a lot of comments and instructions. :-) I will update as I can. I guess even taking pictures seems to get hard at times with three or four things cooking all at once.

I took a few pictures for this dish and forgot to take the result, I also am having trouble with my camera which is producing fuzzy pics.

Ground Beef or Lamb
Fresh Parsley
Fresh Cilantro
Tomato Paste
Hot Red Pepper Paste
Black Pepper
Bread Crumbs

Olive Oil
Rasul Hanout
Tomato Paste
Hot Paprika

Blend together all of the meat ingredients gently and set aside to rest.

Cut and clean the green peppers and zucchini.

Stuff them and set to the side.

Make the base for the sauce by sauteing garlic and onion and spices together.

Add the stuffed vegetables, chickpeas if using and a cup of water.

Pressure cook for fifteen to twenty minutes.


Tumeric Chicken & Ricotta Stuffed Bread

chicken breasts sliced fairly think and cooked in a touch of olive oil
fresh paresly
whole milk ricotta cheese drained
black pepper
6 cups all purpose flour
2 tablespoons dry active yeast
2-3 cups warm milk
6 tablespoons olive oil

sesame seeds
one egg beaten

Make the filling first so it's cooled off when you ar ready to stuff the dough.
Saute the chicken and spices until well cooked and set to the side.
To prepare the dough by adding all ingredients and kneading until satiny and soft.
Set aside covered until doubled.
Break off golf ball size pieces, really whatever size you choose is fine. These were fairly big but it just depends on what I have cooked for dinner that night that determines the size of these bread treats.
Roll out the dough into shape to desired shape.
Fill them.
Let them rise again until your finger impression fills in slowly.
Brush on the beaten egg and then decorate with sesame seeds.
Bake at 400 until golden brown.

Friday, September 21, 2007

Lentil Soup In A Rush & Beautiful Bread

This was fun and easy to make. I started out rolling the dough with a roll pin but quickly decided my hands moved quicker and easier. I got this lovely recipe from Zapbook.

200 grams of milk
1 large tablespoon soft butter
2 eggs
1 tablespoon sugar
1 teaspoon salt
1 tsp lemon juice
1 teaspoon yeast
500 grams flour
half a stick of melted butter
seeds of your choice (optional)

Place all ingredients in the mixing bowl.

Slowly stir everything together and then knead until a soft dough is formed.Let the dough rise until doubled, about one hour in a half.

Section off the dough into four equal pieces.

Section again each peice and again two more times leaving you with 16 balls.

Take four balls and flatten then out, spreading some melted butter between each peice.

Roll them tightly.

Repeat with the remaining balls.

Cut each roll into a triangular shape.

Put the triangles in a round dish by making pointed ends inward.

Let rise again, about one hour or until doubled.

Brush with egg yolk sprinkle with poppy seeds, sesame seeds, or black seeds if you like and cook until golden brown, about 30 minutes.

So we were painting our living room today. Well, my brother (youngest of the family) was and the kids and I hung out in the bedroom, the basement, and at one point for a few hours cooking in the kitchen for fatoor (breaking fast meal). I used leftover Frik Chorba since throwing away food is a big no no in this house. I just added green lentils to it a few spices, tomato paste and some water and boiled for a few.

After which I started some bread, a nice lamb and vegetable dish ....

In a rush lentil soup, I forgot to garnish it with fresh herbs, which is something I don't usually do.

It was a nice day today and tomorrow we (Zack) shall Insha'Allah finish up the painting

It's the 8th day of Ramadan and this has been a challenging and wonderful year for us all. Alhamdulillah we are all here to greet and Insha'Allah give farewell to another Ramadan.

If you try this bread you will surely enjoy it!

Thursday, September 20, 2007

Breads For A Day

Maghrib (sunset, which means breaking our fast and fourth prayer of the day) from our living room window. Below is an egg bread that we sometimes use for toast (or not) in the early mornings before starting our fast.

Below are stuffed breads nibbled on with hot soup.
This one has mozzarella.

This is spicy tuna.


Friday, September 14, 2007

Potato & Cheese Boureks

I really don't recommend using the egg roll papers, they soak up a lot of oil.
My brother got them because he couldn't find the spring roll wrappers.
You can see the difference in how they fry, the square ones are the egg roll and the cigars are spring roll.

See here for other boureks. :-)

fresh chopped parsley
a soft white cheese
egg roll papers
frying oil

Add with the cooked and smashed potatoes, herbs, cheese and season to taste.


Spicy Tuna Boureks

tuna in water or olive oil
olive oil if tuna is in water
red pepper flakes
fresh chopped parsley
egg roll papers
frying oil

Drain the tuna and add all the seasonings plus olive oil if the tuna was in water.
Then place on the bourek papers (eggroll pastry) and roll them up.


Butternut Soup


butternut squash
orzo pasta
tarragon dried or fresh for garnishing
dried parsley for cooking
olive oil

Clean and chop up the veggies into the same size chunks so they will cook at the same rate.
Saute the onions and garlic in olive oil.
Add the rest of the veggies and seasoning and saute until redish.
Add water and bring up to a boil.
Turn down and simmer for a couple of hours until everything is tender.
Use a pressure cooker and pressure cook for fifteen minutes.

Use a blender or a hand blender and blend it well.

Add fresh herbs, I like tarragon for butternut but I have used cilantro, parsley and basil at other times all of which are very good.

Add the pasta or eat it as it. Today I just happened to have orzo.
Boil for a few more minutes until the pasta is soft.
Serve hot.


Thursday, September 13, 2007

Meat Boureks

ground beef or lamb
fresh chopped parsley
cream cheese
egg roll papers
frying oil

Cook the meat with salt and pepper.
Drain and let it cool.
Chop the parsley and add it to the cooled meat. Taste and season again if needed.
Roll up & fry.