The Twitchin Kitchen - All Forums

Cooked yogurt *laban matboukh

Thu, 11 Apr 2024 15:12:10 -0400

this is a step by step instruction on how to make this. this too is a base used in many recipes

read all the below before starting. you migt need to go shopping first.

Place 2 cups plain, whol milk yogurt or low fat yogurt in a heavy bottomed saucepan.
In a small bowl, beat 1 egg white with a fork until frothy. Mix into yogurt with to tsp cornstarch and 1 tsp salt.
Bring the yogurt SLOWLY to a boil over medium-low heat, stirring constantly with a wooden spoon.
Reduce heat to low and simmer gently until thick, 3-5 minutes.
*Use as directed in individual recipes. but do not cover the food being cooked in the stabilized yogurt as the moisture from the lid will destabilize the yogurt.

Kibbeh balls in yogurt

Thu, 11 Apr 2024 15:02:13 -0400

Kibbeh balls in yogurt Kibbeh bi laban

ingredients:

1/2 recipe of prepared kibbeh
double recipe cooked yogurt
1/2 c water
1 clove garlic, chopped
salt
2 tsp dried mint, crushed
1/2 c clarified butter or ghee or vegetable oil (use the butter!)

- With moistened hands, form tablespoons of kibbeh into small torpedo shapes or little "footballs" and set aside.
- Prepare cooked yogurt as directed, adding water after the yogurt has simmered for 3-5 minutes. Bring to a boil and simmer, uncovered for 5 minutes.
- Add kibbeh balls and simmer over low heat, uncovered for 10 minutes.
- Meanwhile crush the garlic with 1/2 tsp salt in a small bowl and mix to a paste. Blend in mint.
- Heat butter or oil in a small frying pan over low heat. Add garlic mixture and fry until the garlic is slightly golden - 1-2 minutes.
- Add garlic mixture to the yogurt and kibbeh balls, stir gently in one direction and add salt to taste.
Simmer uncovered until kibbeh balls are cooked through, about 15 minutes. DO NOT stir again.
Yogurt sauce should be thick. If it is too thin, simmer for 5 minutes longer.

Serve hot with rice pilaf.

*not my photo. If I ever make this dish I will post my own image

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Baked Kibbeh

Thu, 11 Apr 2024 14:37:38 -0400

*This is the version I grew up with in our house. It's my favorite version and it's hard to find in local "Mediterranean" type restaurants.
*Often you won't find Middle Eastern food restaurants labeled as such so you may find them under Mediterranean food.
Preheat oven to 350º F / 180ºC
ingredients:

1/2 c clarified butter or ghee
2 medium yellow onions, finely chopped
1/4 c pine nuts, plus some for garnish
8 oz coarsely ground (minced) lamb or veal
1/4 tsp salt
fresh ground black pepper
1/4 tsp cinnamon
1 recipe (batch) of kibbeh *see "important thread" for the recipe.
1/3 c (6oz) of melted clarified butter or light olive oil
2 tbsp cold water

- Warm the 1/3 c butter or oil in a frying pand over medium heat.
Add the onions and cook until translucent, about 7 minutes.
Add pine nuts and let them slightly brown - don't walk away as they burn fast.
- Raise heat to high and add ground lamb or veal. Cook stirring frequently until juices evaporate and meat begins to brown, about 6 minutes or so.
- Prepare kibbeh but do not chill unless making it in advance. *if you plan on baking the same day, just leave some out on the counter to warm to room temperature.
- Brush an 11 x 13 inch baking dish or a 14 inch round baking dish with butter, ghee or oil. *I use butter
- Press slightly less than half of the kibbeh onto the bottom of the dish, smoothing with a spatula. Top with the ground meat mixture you just made, spreading it evenly in the pan.
- Dot with mounds of remaining kibbeh, then carefully press out evenly so the meat filling stays in place. Smooth the top with a spatula.
- Run a knife blade around the edge of the dish, then deeply score the kibbeh into diamond shapes. Press a pine nut into the center of each diamond if desired.
-in a measuring cup, combine the melted butter, ghee or oil with cold water and pour over the kibbeh making sure some runs between the sides of the dish and into those cuts you just made in the kibbeh.
- Bake until firm to touch, about 30 minutes or so.
*To brown the top, sprinkle lightly with water 3 or 4 times during cooking.
- Cut through the scored diamonds.

Serve hot with some yogurt, salads and pita bread.

Demand praise.

*note: this is not my picture. I'll add my own next time I make this.

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Kibbeh Base for all versions

Thu, 11 Apr 2024 14:01:02 -0400

*This is long overdue to be posted. This is a family recipe so enjoy
I'm going to dedicate this entire thread to variations of Kibbeh because different areas of the Middle East has their own "signature" version of the Kibbeh but this preparation is used for all recipes.

*This is your base.
Preparing Kibbeh

ingredients

3 c. medium bulgur (cracked wheat)
2 lb lean, trimmed boneless lamb from the leg
1 large yellow onion
3 tsp salt
1 tsp fresh ground pepper
1 tsp ground allspice
*about 1/2 cup ice water or 1/2 cup crushed ice

- Place bulgur in bowl and cover with cold water and soak for about 20 minutes
- Drain, pressing with the back of a spoon to remove as much moisture as possible. Spread out on a flat dish, chill in the refrigerator for 1 hour.
- cut lamb into small cubes about 1 1/2" . Place in bowl and chill for 1 hour
- In a food processor, process the blam in small batches until it has a paste like consistency. Return to bowl. (alternately you can buy FINELY ground lamb]
- Process onion until it forms a thick puree. Add to lamb with salt, pepper, allspice and bulgur. Mix well.
- working in batches, process the meat mixture until it is well combined adding 1 tablespoon ice water or crushed ie to each batch if the mixture feels warm.
- Return the mixture to the bowl and brifely kneed by hand

Capri Style Burgers

Wed, 13 Dec 2023 14:45:18 -0500

This recipe on how to prepare the ground beef is now my "go to" for making burgers
I would like to thank my friend Rob-A-Lou for this one!
BEWARE: there is a lot of garlic in here!

*you will need a hand (stick) mixer for this as it fits nicely in the measuring cup you'll need for the "secret ingredients". 2 cup size is perfect for this.
*warning! this is very garlicky - don't breathe near anyone for a month! (just kidding about the month.)

Ingredients:

3 pounds ground beef. The leaner the better!
1 shallot - a little on the large size
1 whole bulb of garlic. Make sure it's fresh!
salt & pepper to taste
Buns - I like the Brioche style
tomato slices
FRESH (wet) mozzarella
FRESH basil leaves
Balsamic glaze

Grab your measuring cup and we'll use this to make the secret ingredients for the meat.
Peel ALL the cloves of garlic in that bulb and put in that measuring cup.
Peel and cut the shallot into the measuring cup.
Add some salt and pepper
Now take that stick mixer and use the low setting first and start blending that, once it's a little more broken down, turn it up on high and blend that until it's nearly a liquid like goop.

In a big bowl, put the chop meat and this mixture and mix it all, by hand until completely blended nicely.
Make burger patties and cook 'em up!
While they are cooking, slice up your tomato and mozzarella.
Take the largest basil leaves you can find and take off the stem.
Put the mozzarella on top of the burgers for a few minutes until they melt when you are almost ready to call them done.
Drizzle balsamic glaze on the top and bottom bun.
Build your burger - Burger, tomato, basil - cheese is already there.

Enjoy!

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Mediterranean Cod Sheet Pan Dinner

Sun, 05 Nov 2023 19:38:28 -0500

*credit goes to 5 minutes for mom

This is made in our house so often because it's easy and one pan is used.

Serves 2

Preheat oven to 450º F

ingredients

2 cod filets approximately 1" thick (I have used all kinds of white fish for this including those swai fillets you find frozen in the stores)
10 grape tomatoes
8 pitted Kalamata olives - pitted (we omit these because I don't like them cooked and feel they are too strong a taste for this dish - it's your call here)
1 or 2 zucchini cut into quarters or sliced into "half moons"
1 red onion sliced
1 Tbsp capers
2 Tbsp olive oil
1/2 tsp oregano
2 cloves garlic sliced very thin
1 lemon halved ( I use 2 lemons sliced thin and put some slices under the fish so they are off the bottom of the pan and then some mixed into the rest)
handful of Italian (flat leaf) parsley, chopped a bit. *dried can be used in a pinch. This photo attached I had to use dried.
Salt & pepper

instructions

1- Pre-heat oven to 450º F
2- Drizzle some olive oil on the bottom of the pan. Not a lot and not the oil on the list above.
3- Place the fish on the lemons in the pan then toss in the onion, zucchini, olives
4- in a small bowl, whisk together the oil, oregano, salt and pepper.
5- Liberally brush or pour this mixture on everything in the pan.
6- sprinkle the capers all over and the parsley on top of it all
7- Bake for 15 minutes, turn the oven up to broil, move the pan to the top rack and cook for about 2 minutes longer or until the fish and vegetables are lightly browned.

*NOTE: I cook for 15 minutes with a tin foil cover on the pan, then take the foil off and cook for another 15 minutes and you won't need to use the broiler. I found the info in #7 doesn't cook the fish through so this method works for me. It will brown this way too. Not too much - see my photo attached.

*NOTE: Thinly slicing the garlic and quartering (or slicing half moons) the zucchini ensures that they cook through in the same time as the fish.
*NOTE: I prefer using a glass vs metal pan for this.

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Jalapeno Peach Chicken

Mon, 25 Sep 2023 19:34:45 -0400

*this recipe calls for chicken thighs, but we don't care much for dark meat poultry so I made mine with boneless breasts*

Jalapeno Peach Chicken

ingredients:

Peaches

2-4 yellow peaches, pitted and sliced

Peach glaze:

1/2 cup peach preserves (I use Saucy Susan and it's the bomb!)
1 Tbsp extra virgin olive oil
1 tsp soy sauce
1 tsp apple cider vinegar
1 tsp Dijon mustard
1/2 tsp minced garlic
1/2 tsp kosher salt
1/2 tsp black pepper
1/2 tsp red pepper flakes

Chicken:

2 pounds boneless, skinless chicken thighs
1 tsp kosher salt
1/2 tsp black pepper
1/2 tsp chili powder
2 Tbsp olive oil
1 medium jalapeno pepper thinly sliced

Instructions:

Peach Glaze:

In a medium bowl, add the glaze ingredients
mix until all incorporated evenly
Set aside

Chicken:

Wash and pat the chicken dry
in a small bowl, combine salt, pepper and chili powder
apply this mixture to the chicken
In a large, nonstick skillet over medium heat, add the oil. Once hot add the chicken for 5 minutes, turn over and reduce heat to medium low and cook for an additional 5 or until the chicken reaches an internal temperature of 165ºF
Remove from heat and transfer the chicken to a plate. Tent with tin foil to keep warm

Using the same skillet and raising the heat back up to medium, add the jalapeno peppers.
Cook for 3 minutes, then add the peaches.
Cook for an additional 3 minutes or until the peaches have softened.
pour the peach glaze into the skillet with the peaches and jalapenos. Stir to make sure every jalapeno and peach is evenly coated in the glaze.

Add the chicken into this skillet and spoon the glaze over the top of the chicken and cook for 1-3 minutes.

Serve hot

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Shepherd's Pie

Mon, 25 Sep 2023 19:10:53 -0400

It's cold and rainy out, you want something more than some soup and it must be tasty!
How about some comfort food?

Shepherd's Pie

ingredients:

*pre heat your oven to 350º F

1 1/2 pounds ground beef
1 large onion finely chopped
dash of pepper
1 cup beef broth
1 Tbsp Worcestershire sauce
2 Tbsp butter
1 Tbsp flour
1 1/2 cups frozen mixed vegetables
4-5 potatoes boiled (I used 3 large baking potatoes for this)
1-2 Tbsp butter
milk to thin the potatoes
salt & pepper to taste

1- for the filling:
brown the meat and onion in a frying pan, seasoning with the salt and pepper.
Add the beef broth, worcestershire sauce and cook for 5 minutes
Add the 2 Tbsp butter to the pan and let it melt.
Stir it all together
Add the flour gradually as you stir so it thickens to a gravy consistency
Add the frozen veggies, stir and cook for 5 minutes

2- potato topping:

Peel and cut up the potatoes and put them in a pot of boiling water
When potatoes are soft enough to mash, drain the water out and add some butter and milk and mash those up until they are a creamy consistency.
Salt and pepper to taste.
Put the mean into a 2" deep baking dish and top with the mashed potatoes.

Bake for 30 minutes until the top is brown and the pie is heated through.

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Blackberry Sorbet

Thu, 14 Jul 2022 11:10:59 -0400

I am always lousy with blackberries from my yard. Big delicious berries as big as my thumb! I can't possibly eat them or use them all and so I make sorbet! This is not my recipe and the credit goes to:

Blackberry Sorbet
★★★★★ 4.5 from 4 reviews

Author: Erin Alderson
Prep Time: 15 mins
Cook Time: 5 mins
Total Time: 20 mins
Yield: 6 to 8 servings 1x

4 cups (560 g) blackberries
21⁄2 cups (600 ml) water
2 tablespoons (30 ml) lemon juice
1⁄2 to 1 cup (100 to 200g) cane sugar

Rinse the blackberries, then combine in a blender with the water and lemon juice. Purée until smooth, then press the mixture through a sieve to grab the seeds.
In a saucepan, whisk together the blackberry juice and sugar. Bring to a boil and reduce to a simmer. Let cook for 1 to 2 minutes, until the sugar is fully dissolved. Remove from the heat, transfer to a container, and place in the refrigerator to chill completely.
Freeze the sorbet mixture according to your ice cream maker’s directions, or, if not using an ice cream maker, place the mixture in a shallow pan and freeze. Once frozen, break into pieces and purée in a blender or food processor until creamy.

Original author's info to follow:
Tag @naturallyella on Instagram and hashtag it #naturallyella

*pictures to follow!

Green Beans in Oil

Tue, 02 Feb 2021 14:21:54 -0500

Green beans in oil ( Lubyi bi zayt)
/ /
lebanon syria jordan

Serves 6
Cooking time: 45 minutes

ingredients:

1lb green beans *whole
1/4 cup (2fl oz) olive oil
1 medium yellow onion, chopped
2 cloves garlic, chopped
1 cup (6oz.) chopped, peeled tomatoes
1 Tbsp. tomato paste
1/2 cup water
1 tsp. sugar
salt and pepper to taste
2 Tbsp chopped fresh flat leaf parsley

Trim beans and remove strings if necessary.Cut into 2 in lengths or slit lengthwise or you can even leave them whole.

Heat olive oil in a frying pan over medium-low heat.
Add onion and fry until clean, (about 8 minutes).
Add garlic and cook for a few seconds longer.

Add tomatoes, Tomato paste, water, sugar, salt and pepper to taste.
Cover and simmer until tomatoes are soft, about 15 minutes.

Add beans and parsley, cover and simmer until beans are tender, about 15-20 minutes.

Serve hot, or at room temperature as is traditional.

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Cilantro lime chicken & broccoli

Fri, 01 May 2020 07:56:25 -0400

Cilantro Lime Chicken & Broccoli
I made this off the cuff, there are no rules!

calories: about 270 per 8oz. serving

ingredients:

Chicken cutlets - cubed. use enough for as many meals you want to make
Broccoli florets (fresh or frozen is fine)
salt, pepper, oregano, cilantro to taste
2-3 fresh limes
lots of garlic
Olive oil - just a little squiggle on the pan

Saute cubed chicken and seasonings in olive oil until golden brown on the edges. Set aside for a minute.
Throw the broccoli in the pan and let that get going then throw the chicken in.
*If using frozen broccoli, saute just until it's thawed because you don't want it over cooked.
cut limes in half and squeeze them into the pan. Throw the rinds in there.
Season again and let simmer 5 minutes or less (depending on how you like your broccoli) and you're done!

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Guacamole Stuffed Chicken

Wed, 30 May 2018 13:15:03 -0400

Saw a recipe for this online and then decided to make my own version of it below.
These are so easy to make it's disgusting.

Guacamole Stuffed Chicken

Ingredients:

chicken breasts, pounded thin
guacamole
salt & pepper to taste
*optional* bacon to wrap
little bit of olive oil

Pound the chicken nice and thin.
Season one side with salt & pepper and put about a tablespoon or so into each breast, roll up and then wrap with bacon.
If you're not using bacon and they won't stay put, simply stick toothpicks in them until you're satisfied.
Season the outside with salt & pepper if you're not using bacon.

Heat your pan and then put some oil in there. Not much, just enough to keep the food from sticking.
*if you're using bacon no oil is needed!*
Sear those things up nice and fast and let them get a little golden brown on all sides.
*if using bacon, sear them until ALL the bacon is crispy and holding them together.
Lower the heat the heat to a simmer and cover until there is no pink left inside.

You may see some guacamole escaping, but that's OK!

TIP: when you put these in the pan, any version, put them "seam" side down to keep them tight and sealed fast.

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Tilapia - no. just no

Wed, 15 Nov 2017 12:47:22 -0500

So my guy rolls his eyes and sighs every time I refuse to eat Tilapia and call it "shit fish". Turns out I'm right for more than the fact they are bottom feeders.

Tilapia is no good! <-- clicky

Next Level Hummus

Wed, 08 Nov 2017 19:01:27 -0500

OK, this is a little something of a mashup of Greek and Middle Eastern cuisine. Everybody loves hummus and I can't think of anything better than this. Well, except if I did the meat along the lines of Middle Eastern instead!

Next Level Hummus

ingredients:

1lb. ground lamb
1 small onion finely diced
3 cloves minced garlic
Zest from half a lemon
1/4 tsp allspice
1 Tbsp. ground cumin
3 Tbsp. fresh cilantro, chopped fine
2 Tbsp. fresh mint, chopped fine
1/2 tsp. salt
1/2 tsp. pepper
handful of Feta cheese
fresh made hummus (recipe HERE)

Prepare your hummus and put in the 'fridge to set up.
Prepare all your ingredients that need chopping for the meat. Set the Feta aside for later.

In a bowl, combine all the ingredients EXCEPT ONIONS for the meat and knead until evenly blended. DO NOT add the Feta to this mixture.
While you are preparing the meat, saute onions for a few minutes until the just start to turn clear. Once they are turning clear, throw in that lamb.
Chop up the lamb but be careful to leave it in large chunks. Saute this fast and hot until it's cooked through and browned.

Put a layer of hummus on a plate and top off with the meat mixture. Sprinkle the Feta on top.
Serve hot with warm Pita bread.

*variation: sprinkle toasted pine nuts on top with the Feta or instead of the feta

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Twitchy's French Onion Soup

Sat, 28 Oct 2017 13:49:02 -0400

OMG why on earth have I been buying this in restaurants and not making it at home ALL THE TIME?
This soup is so easy to make and the hardest part is slicing up all those onions!

French Onion Soup

serves 6 or so

ingredients:

5 pounds onions sliced (OR you can opt for 5 giant onions from Costco)
6-7 cups beef stock (you CAN use vegetable stock if you are anti-beef/meat. it changes the taste so minimally you can hardly tell)
about 1/8 cup FRESH Tarragon
slicing provolone cheese
French bread croutons
1 clove minced garlic
1/2 - 1 full stick of butter
salt and pepper to taste

Make croutons first and let cool to room temperature.

For the croutons:

Preheat oven to 350º F
Slice the bread into 2 inch chunks and lay flat on a baking sheet.
Seasoning is up to you but I do not season these.
Bake in the oven turning as needed until they are no longer moist in the middle and toasted on each side.
Take out and let cool.

For the soup:

Slice those onions while you're making those croutons.
Put in a pan with butter, salt, pepper and about 2 Tbsp. finely chopped Tarragon. Let these sautee until a little bit caramelized.
Get out your soup pot!
Keeping the sautee pan hot, toss the onions in the pot and then put the sautee pan back on the heat and deglaze it to get all that oniony goodness and put that into the pot with the onions.
Add the garlic.
Add the broth and let this come to a boil.
TASTE. Here is where you add up to 2 or more Tbsp. of finely chopped Tarragon and salt.
Let simmer for about 15 more minutes, taste and get your soup cups or bowls ready!

Now here is the tricky part. If you don't own a chef's butane torch you might want to invest in one. I cannot live without mine!
I have learned the hard way that using your broiler alone to melt the cheese is not a good idea. It works to serve the purpose, but you "lose" the cheese in this manner.

Place a crouton in each bowl or cup.
Add the amount of soup you want - up to 1/2" of the top is perfect for the cheese to sit on.
Place your cheese on top.
Set the bowls under the broiler for about 45 seconds to soften the cheese a bit and then get them the hell out of there ASAP!
Take your torch and put that lovely brown coating on top of the cheese.

Serve hot. Demand praise.

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Ahi Tuna with mango salsa

Mon, 16 Oct 2017 18:41:00 -0400

I kind of made this up as I went along. Wanted something light and bold of flavor. The clementines did the trick!

Ahi Tuna steak with mango salsa and farro.

ingredients:

Tuna Steaks
clementines
mangoes
strawberries
celery
red onion
red pepper
scallions (2)
white Balsamic vinegar
Farro
craisins (chopped)
toasted pine nuts (SMALL handful)
peas (handful)
olive oil
salt & pepper to taste

Prepare your salsa:
*in this recipe I just kind of winged it on how much. Since I was cooking for 2 I didn't want too much left over. Just use your eye and add so it "looks good"

cube mangoes, strawberries, celery, red pepper, red onion and 1 (or less) scallion and mix in a bowl. Add a small amount of the white Balsamic vinegar and then cover and refrigerate until ready to use.

Prepare your Farro:
as per package directions. this usually takes about 15 minutes. At the last 3-5 minutes or so (for frozen), throw in your peas and let finish cooking. *if using fresh peas, 2 minutes is plenty!
Drain and put back in the pot.
Add a drizzle of olive oil.
Add the craisins, scallion and some pine nuts.
Salt and pepper to taste.
Mix well and serve hot.

While the Farro is cooking, get the tuna into the pan!

Generously salt and pepper the tuna.
Put in pan with 3 Tbsp olive oil.
Let this saute on each side for a few minutes until you see it start to carmelize.
Cut 2 clementines ( ANY orange citrus will work. I had these on hand) and squeeze into and on top of your steaks.
Cover and let simmer on low for a few minutes more until the steaks are done to your likeness.

Plate and serve!

Sorry for the crummy photos. Post yours when you make this dish!

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Tomato & Avocado Salad

Fri, 15 Sep 2017 18:44:54 -0400

This is a side salad I came up with on my own. I wanted something light yet tasty to go with burgers instead of fries. I make this quite often now.

Tomato & Avocado Salad

ingredients:

Serves 2 (adjust the amounts to how many people you want to serve.)

1 large, ripe tomato
1 large, ripe avocado
salt & pepper to taste
olive oil - just a drizzle, don't overdo the oil!
white balsamic vinegar (anything else is too heavy)

Cut all ingredients and put in bowl.
Season with salt and pepper
Drizzle olive oil and shake some vinegar on.
Toss, chill and serve!

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Slow Cooker

Sat, 02 Sep 2017 08:52:09 -0400

These slow cookers get ready dinners while you're out doing what needs to be done. For more details you can visit slow cooker.

Hi All!

Sat, 02 Sep 2017 08:50:01 -0400

Hi all, I'm new from this forum. This looks like a pretty useful site, plenty of people willing to spend time helping others. Have a blessed day.

BACON-gasm!

Wed, 26 Jul 2017 17:00:32 -0400

This is here because technically bacon is pork. It doesn't belong with breakfast exclusively so here it is.

We can thank Arby's commercials about their thick cut brown sugar bacon for this. I got tired of looking at that commercial and decided to try my hand at this. Success is mine!

Candied Bacon

pre heat oven to 325ºF

ingredients:

1 pound thick cut bacon
1/2 cup dark brown sugar
2 Tbsp maple syrup - do NOT use the fake stuff! Get REAL syrup.

Mix the syrup into the brown sugar. You may need to add more to get it loose enough to maneuver.

Dredge the bacon in the mixture.
Lay the bacon out on a cooling rack set inside a foil lined pan. DO NOT overlap the bacon.
Sprinkle a little more brown sugar on top of the bacon slices and bake for about 25 minutes or until it looks done.

Lay these out on another cooling rack until they cool down and firm up.

Try not to eat the entire pound at once.

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