Dolmades

I had Omar’s family for dinner yesterday & I decided to make wrg 3enab.. and there is no wrg 3enab in the world that I LOVE and crave as much as Dean & Deluca’s! I googled the recipe and fouuund it 😀

INGREDIENTS:

36 grape leaves from a jar
1/2 cup plus 2 tablespoons olive oil
1 bunch of scallions, finely chopped
1 tablespoon finely chopped fresh parsley
1 cup long-grain rice
1 tablespoon chopped fresh dill
1/4 cup pine nuts
1/4 cup yellow raisins, soaked for 30 minutes in 1/4 cup white wine (My alternative to white wine was lemon juice & vinegar)
salt and pepper to taste
juice of 2 lemons
1 1/2 cups chicken stock
1 cup water

PREPARATION:

Scald the grape leaves with hot water, cut off the stems, pat the leaves dry, and place them on paper towels with their shiny surfaces down.

Add 2 tablespoons of the olive oil to a heavy skillet over moderate heat. Add the scallions and parsley, and cook for 10 minutes.

Add the rice, dill, pine nuts, and raisins. Stir well. Cook for 5 minutes. Season with salt and pepper.

Stuff the grape leaves: Place about a teaspoon of the rice mixture near the bottom edge  of each leaf (the shiny side is still down). Fold about 1/4 inch of each side of the leaf over the filling, then roll the leaf up toward the tip at the top. Each one should be a small, compact, tightly wrapped cylinder.

Select a heavy pot that will hold 18 of the leaves in 1 layer. Add 18 stuffed leaves, then sprinkle with the juice of 1 lemon and 2 tablespoons olive oil. Make a second layer of 18 stuffed leaves on top of the first. Once again, sprinkle with the juice of 1 lemon and 2 tablespoons olive oil. Pour the chicken stock, the water, and the remaining 4 tablespoons of olive oil over all (the liquid should cover the stuffed leaves).

Weight leaves with a plate, so they don’t move around during cooking. Simmer the leaves, covered, over very low heat for 50 minutes.

When the leaves are cool enough to handle, remove them from the pot. Drain them, cool them to room temperature, and serve.

Pizza Pasta

 

INGREDIENTS:

Your choice of pasta.

2 Heinz tomato paste.

1 canned tomato.

Olive oil

1/2 bag of shredded mozzarella

1/2 bag of shredded cheddar cheese

Parmesan Cheese

3 tablespoon Ketchup

3 tablespoon Oregano

2 tablespoons of chopped green & black olives

1 tablespoon dried rosemary

1/2 teaspoon Paprika

1 teaspoon Salt & black pepper

1/4 teaspoon Kamoon (to add a lemon flavor)

1 chopped green pepper

1 chopped carrot

1 teaspoon salt

 

PREPARATION:

Cook the pasta in hot water with olive oil and salt.

Mix the canned Tomato & paste, ketchup, cheese, salt, black pepper, kamoon, paprika, oregano & rosemary in a food mixer till it turns into a sauce.

Cook the vegetables & olives with olive oil  for about 10 minutes then add the mixed sauce. cook for another 10 minutes.

When the pasta is ready rinse it out of water and add the sauce and vegetables.

Stir for 5 minutes on low heat.

Before serving, add the Parmesan cheese on top!

VIOLA!

Herb & Cheese Stuffed Chicken Rolls Topped with Creamy Tomato Sauce

I WOULD LIKE TO THANK SARA DULAIJAN MAGHRABI FOR THIS YUMMY YUMMY RECIPE! it’s her creation ❤ YUM

 

INGREDIENTS:

6 boneless skinless chicken breasts halves

1 Lemon

1/2 tablespoon Cheese (your choice of cheese: goat cheese, cheddar or Mozzarella)

For the stuffing:

2 cloves garlic
freshly chopped herbs (rosemary, thyme, parsley – about a handful)
1/2-cup goat cheese
1-teaspoon salt and pepper

 

For the sauce:

Whipped cream (if you prefer a creamy sauce.)
1 can of tomatoes
3 tablespoon tomato paste
4 fresh tomatoes (chopped)
2 garlic cloves (chopped)
Juice of half a lemon
1  1/2 teaspoon olive oil
1 teaspoon salt and pepper

 

PREPARATION:

Chicken breasts should be flattened out then left to marinate in the juice of one lemon and salt while preparing the stuffing mixture.

Combine the stuffing in the food processor to be creamed together.

After the stuffing mixture is ready, have your chicken breasts ready and lined up to spread the goat cheese mixture lengthwise on each chicken breast. Then, firmly roll each chicken breast  starting at one side  and secure with a toothpick. Put the chicken rolls in a baking tray and brush lightly with milk, and these go into a 350 degree oven and bake until cooked, about 20 minutes. (halfway through brush again with milk)

 

The sauce:

Heat the oil in a sauce pan and add the chopped garlic, when the garlic is aromatic add the tomato paste and stir, then add the can of tomatoes followed by the chopped fresh tomatoes and lemon juice, finally add salt and pepper, stir and let simmer.

Then blend the sauce in the blender. ( you may add whipped cream to make it creamier)

*When the chicken rolls are done, shift to serving dish and top with tomato sauce and serve with your choice of pasta or white rice.

 

VIOLA!!

Beef Medallions with Mushrooms & Mushroom Sauce

 

INGREDIENTS:

Beef Tenderloin (I used Argentinian cuz to me its the best! 0 fat)

2 garlic clove

1 onion

1 tablespoon dried rosemary

1 tablespoon thyme leaves

1 1/2 tablespoon cooking oil

1 tablespoon flour

1 tablespoon vinegar

1/2 cup sliced mushrooms

1/2 cup whipping cream

2 cup grape juice (my alternative for red wine.)

1/2 tablespoon lemon

1 teaspoon sugar

1 teaspoon black pepper

1/2 teaspoon butter

1 teaspoon salt

4 small potatoes

PREPARATION:

Cook the potatoes in hot water with olive oil and salt. (it takes a very long time to cook –  it takes me 1.5 hour on high temperature. It needs to cook until it starts peeling off so you can turn it into mashed potatoes easily.

Season the beef with the oil, salt and pepper an hour and half before you cook it.

Mix the garlic cloves, lemon juice, vinegar, black pepper, onions, thyme leaves, rosemary & flour in a food mixer.

In a medium skillet, melt a teaspoon of butter over med-high heat.

Add the beef, in batches if necessary, and saute until outside is brown but inside is still very pink, about 2 minutes on each side.

After browning, add the mix to the skillet. In about 10 minutes. Sprinkle the sugar over the mix.

add 2 cups of grape juice.

Cook until liquid is thickened and reduced to about 1/2 cup. it will take about half an hour.

Now, cook the mushrooms for 15 minutes on medium heat.. add whipping cream and 1/4 teaspoon butter.

Mix half of the mushrooms in the food mixer; so, it would turn into mushroom sauce and leave the rest to add to the beef later.

Arrange the mashed potatoes on your serving plate add mushroom sauce & then Arrange beef on plate and spoon sauce and mushrooms over.

*You can make white rice on the side.

VIOLA!

Creamy Pesto Pasta and Grilled Chicken

INGREDIENTS:

Your choice of pasta (I used Penne.)

4 Chicken breasts

1 garlic clove

1 tablespoon olive oil

1 tablespoon Tandoori paste

1 tablespoon vinegar

1/2 tablespoon yogurt

1 cup lemon juice

1 teaspoon black pepper

1 teaspoon salt

1 Pesto Sauce (ready to be used- I’m very found of Jamie Oliver’s Pesto sauce – but you can use any other brand)

2 KDD cream

1 Maggi chicken cube

PREPARATION:

Cook the pasta in hot water with olive oil and salt.

Mix the Tandoori paste, lemon juice, vinegar, black pepper, yogurt, salt & garlic in a food mixer then add to the chicken breasts. leave for an hour before grilling.

grill each side for 10 minutes.

when the chicken is ready chop very finely then add to the pasta.

Now, make the sauce by cooking 2 KDD cream, maggi chicken cube, the pesto sauce & olive oil for few minutes.

add the sauce before serving.

VIOLA!

Kabsa

 

INGREDIENTS:

1 very finely chopped onion, garlic, green pepper

Chicken

2 tablespoons cooking oil

1 chopped tomato

1 tomato paste

1 1/2 teaspoon salt

1 teaspoon of mixed spices (kamoon, black pepper, zanjbeel, kazbra.. etc)

1 tablespoon of Kabsa (mchboos) spices

Uncel Ben’s rice (serving varies.) make sure you choose the right kind السر في الرز!

*يفضل ان الرز يتنقع لمدة ساعتين قبل الطبخ

PREPARATION:

Combine chopped onion, garlic, green pepper in a mixer for 30 seconds.  Add cooking oil, salt, spices to the boil. let it cook for couple of minutes, add the chicken & a cup of water. Put the tomatoes & the tomato paste in mixer & add to the boil.

Add the Kabsa spices.

When the chicken is ready cover it with little tomato sauce, oil & spices then put in the oven for few minutes. Meanwhile, cook the rice in the same boil you used to cook the chicken. (make sure the water is not a lot, the less water the better)

Cook the rice on very low temperature for half an hour or so.

& VIOLA!

Bachamel; a lactose intolerant suicide.

INGREDIENTS:

1 very finely chopped onion

1 tablespoon very finely minced garlic

1 very finely chopped green pepper

Beef (see spaghetti to learn to how to make the mix.)

2 tablespoons olive oil

1 chopped tomato

1/4 tomato paste

1 1/2 teaspoon salt

1/4 teaspoon Black pepper

1/2 teaspoon mozzarella cheese

1 liter of milk

1 tablespoon mayonese

1 tablespoon craft cheese

1/4 whipped cream

Black and green olives (to be chopped and added to the beef mix)

1 bag of Magi’s bachamel mix. (i used to make my own bs after discovering this i stopped! heavenly.)

Spaghetti & Lasagna

PREPARATION:

Combine chopped onion, garlic, green pepper in a mixer for 30 seconds.  Add olive oil, salt, spices to the boil. let it cook for couple of minutes, add the beef. let it cook.. Put tomatoes in mixer until it turns to tomato juice, mix it with tomato paste & add to the boil. stir well until its ready add olives to the mix. (put it on the side)

Cook the lasagne and spaghetti together with 2 cups of hot water, 1 teaspoon salt. let it cook for 10/12 minutes then wait a while until its colder so you can make layers using them.

Start with lasagne as first layers (they can be folded into two layers so its thicker.) mix mayonese & cheese together and put on top the first layer add spaghetti, the beef mix then lasagne again.

Finally, cook the bachamel mix with milk for 3 minutes then add on top of the layers, add whipped creme.

garnish with mozarella cheese.

put in the oven for 10/13 minutes

& VIOLA!

9alooooonah aka mrg djaj

 

INGREDIENTS:

1 very finely chopped onion

1 tablespoon very finely minced garlic

1 very finely chopped green pepper

Chicken Or meat (serving depends on number of people :p)

2 tablespoons cooking oil

1 large cup of hot water

2 chopped tomatoes

1/2 tomato paste

1 1/2 teaspoon salt

1 teaspoon mixed spices (kamoon, zanjbeel, kurkm, hail, Black pepper)

2 large chopped potatoes

1 large chopped pumpkin

2 medium size chopped carrots

(You may add Koosa, or any vegetable of choice).

 

PREPARATION:

Combine chopped onion, garlic, green pepper in a mixer for 30 seconds.  Add cooking oil, salt, spices to the boil. let it cook for couple of minutes, add chopped chicken. let it cook.. Put tomatoes in mixer until it turns to tomato juice, mix it with tomato paste & add to the boil. stir well add 1 cup of hot water. let it cook for couple of minutes.

Add chopped potatoes, pumpkins & carrots. I recommend putting the carrots first because they take the longest time to cook.

It will take about 45 minutes to be ready make sure you cook it on low temperature & cover the pot.

 

VIOLA!

Chicken breasts & mashed potatoes

INGREDIENTS:

1 very finely chopped onion

1 tablespoon very finely minced garlic

4 skinless, boneless chicken breasts

2 tablespoons cooking oil

1 1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

1 very finely chopped green pepper

1 1/2 tablespoon chopped mozzarella cheese.

1 Yogurt

2 potatoes

1 tablespoon Craft Cheese

1/2 bottle of Mara3i whipped cream

PREPARATION:

Combine chopped onion, garlic, green pepper in a mixer for 30 seconds.  Add cooking oil, salt, pepper to a boil. let it cook for 1 minute then add chopped chicken. let it cook.. meanwhile cook the potatoes in hot water add 1 teaspoon of salt. let it cook until its very tender.

When the chicken is ready mix  it with craft cheese in a byrux as a first layer. later on add the mashed potatoes on top mixed very well with craft cheese and yogurt, then add whipped cream and black pepper mozzarella cheese on top.

put in the oven for 10 minutes!

Ready to serve (I like to eat it with white rice!)

VIOLA!

Spaghetti with meat balls

INGREDIENTS:

1 very finely chopped onion

1 tablespoon very finely minced garlic

Chopped parsley

1/2 cup water

2 tablespoons olive oil

1 1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

2 tomatoes & 1 Tomato sauce (KDD Tomato paste is my favorite).

1/2 pounds lean ground beef

5 chopped green olives

1 very finely chopped green pepper

1 1/2 tablespoon chopped mozzarella cheese.

Spaghetti

PREPARATION:

Combine chopped onion, garlic, parsley in a food processor and mix 30 seconds.  Add water, olive oil, salt, pepper, Add the ground meat and mix thoroughly until ingredients are well distributed and the mixture is binding together tightly.

Preheat the oven to 425 degrees F. Form each meatball by rolling in the palm of your hand until they feel tight and solid. (They tinier the better).

Pour 1/4 cup water into the pan and place in the oven. Time 15 minutes. Remove from the oven and loosen with a spatula. Return to the oven an additional 10 minutes, or until cooked through. Drain. Heat the tomato sauce on medium heat. Add the meatballs and simmer 2 minutes.

Cook the spaghetti in a boil with 1 cup of hot water add 1 tablespoon olive oil, 1 teaspoon salt. and let it cook for 10 minutes. Add the Tomato paste KDD, black pepper, olives, green pepper & mozzarella cheese. Leave it for 15 minutes then add the cooked meat balls and stir very well for 5 minutes.

Ready to serve & garnish with grated Parmesan cheese.

VIOLA!