<![CDATA[The Twitchin Kitchen - Meat & Main Course Dishes]]> https://twitchinkitchen.com/ Thu, 07 May 2026 16:09:19 +0000 MyBB <![CDATA[Moroccan Chicken Kebabs]]> https://twitchinkitchen.com/thread-578.html Tue, 16 Aug 2016 07:48:31 -0400 https://twitchinkitchen.com/thread-578.html Oh. My. God. Made these last night and had a gigantic foodgasm. Found the recipe HERE so credit goes there.

These are rather low in calories, but I didn't calculate them. I will soon.

Moroccan Style Chicken Kebabs

ingredients:
  • 1 pound boneless-skinless chicken, cut into small pieces
  • 2 tablespoons lemon juice (~1/2 lemon)
  • 2 tablespoons olive oil
  • 1 teaspoon paprika
  • 1/2 teaspoon cumin, toasted and ground
  • 1/8 teaspoon cinnamon
  • 1/8 teaspoon ginger
  • 1/4 teaspoon turmeric
  • 1/4 teaspoon cayenne
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 cloves garlic, chopped
  • Lemons cut into wedges
  • Large cherry tomatoes, halved
  • Large Vidalia onion cut into wedges

Marinate the chicken in the mixture of the remaining ingredients for at least 20 minutes to overnight.

Skewer the chicken and veggies and lemon and grill over medium-high heat until cooked, about 4-5 minutes per side.


.jpg   moroccan_kebabs.JPG (Size: 1.62 MB / Downloads: 0) ]]> Oh. My. God. Made these last night and had a gigantic foodgasm. Found the recipe HERE so credit goes there.

These are rather low in calories, but I didn't calculate them. I will soon.

Moroccan Style Chicken Kebabs

ingredients:
  • 1 pound boneless-skinless chicken, cut into small pieces
  • 2 tablespoons lemon juice (~1/2 lemon)
  • 2 tablespoons olive oil
  • 1 teaspoon paprika
  • 1/2 teaspoon cumin, toasted and ground
  • 1/8 teaspoon cinnamon
  • 1/8 teaspoon ginger
  • 1/4 teaspoon turmeric
  • 1/4 teaspoon cayenne
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 cloves garlic, chopped
  • Lemons cut into wedges
  • Large cherry tomatoes, halved
  • Large Vidalia onion cut into wedges

Marinate the chicken in the mixture of the remaining ingredients for at least 20 minutes to overnight.

Skewer the chicken and veggies and lemon and grill over medium-high heat until cooked, about 4-5 minutes per side.


.jpg   moroccan_kebabs.JPG (Size: 1.62 MB / Downloads: 0) ]]> <![CDATA[#2 Stuffed Zucchini]]> https://twitchinkitchen.com/thread-510.html Thu, 20 Aug 2015 12:53:58 -0400 https://twitchinkitchen.com/thread-510.html
Get the filling recipe HERE

Zucchini Stuffed with Meat & Rice

calories: lamb filled - 197 each // beef filled - 210 each

serves 6-8

ingredients:
  • 2 pounds small or medium size zucchini
  • Meat & rice filling (without the onions)
  • 1 or 2 tomatoes, sliced
  • 2 Tbsp tomato paste
  • juice of 1 1/2 lemons
  • 2-4 cloves of garlic
  • Salt
  • 1 tsp crushed dried mint

Wash the zucchini and slice off the stem end.

With a long, narrow apple or vegetable corer, make a hole in the center of each one and scoop out the pulp being careful not to break through the other end or puncture the skins. Leave a thin layer of the pulp for stability.
You need to do this slowly and carefully if you're not adept at this.
You can save the pulp you take out for soup, stew, salad, baking etc.

Make sure you already have your filling prepared.

Fill each zucchini about 2/3 full to allow room for the rice to swell. Yes, it swells even if it's cooked already.
There is no need to block the openings.

In a large, deep saucepan, lay a few thin slices of tomato on the bottom. You can layer the zucchini on top of each other carefully.
Place the stuffed zucchini side by side in layers on top of the tomatoes.
Mix the tomato paste with 1 1/4 cups water and the juice of 1 lemon and pour over the zucchini. Add more water if necessary to make sure all the zucchini are covered.
cover the pan and cook for about 45 minutes on a very gentle simmer. They are done when they are soft.

Crush the garlic with a little salt.
Mix with the mint and the remaining lemon juice and sprinkle over the zucchini and continue to cook for a few more minutes. The mint is added at the end because prolonged cooking tends to spoil the taste.]]>
Get the filling recipe HERE

Zucchini Stuffed with Meat & Rice

calories: lamb filled - 197 each // beef filled - 210 each

serves 6-8

ingredients:
  • 2 pounds small or medium size zucchini
  • Meat & rice filling (without the onions)
  • 1 or 2 tomatoes, sliced
  • 2 Tbsp tomato paste
  • juice of 1 1/2 lemons
  • 2-4 cloves of garlic
  • Salt
  • 1 tsp crushed dried mint

Wash the zucchini and slice off the stem end.

With a long, narrow apple or vegetable corer, make a hole in the center of each one and scoop out the pulp being careful not to break through the other end or puncture the skins. Leave a thin layer of the pulp for stability.
You need to do this slowly and carefully if you're not adept at this.
You can save the pulp you take out for soup, stew, salad, baking etc.

Make sure you already have your filling prepared.

Fill each zucchini about 2/3 full to allow room for the rice to swell. Yes, it swells even if it's cooked already.
There is no need to block the openings.

In a large, deep saucepan, lay a few thin slices of tomato on the bottom. You can layer the zucchini on top of each other carefully.
Place the stuffed zucchini side by side in layers on top of the tomatoes.
Mix the tomato paste with 1 1/4 cups water and the juice of 1 lemon and pour over the zucchini. Add more water if necessary to make sure all the zucchini are covered.
cover the pan and cook for about 45 minutes on a very gentle simmer. They are done when they are soft.

Crush the garlic with a little salt.
Mix with the mint and the remaining lemon juice and sprinkle over the zucchini and continue to cook for a few more minutes. The mint is added at the end because prolonged cooking tends to spoil the taste.]]> <![CDATA[Classic Fillings for Vegetables]]> https://twitchinkitchen.com/thread-509.html Thu, 20 Aug 2015 12:22:07 -0400 https://twitchinkitchen.com/thread-509.html
Meat Filling
makes enough to fill 2 pounds of vegetables.
It is called sheikh el mahshi and also tatbila. *the word sheikh implies that it is the most equisite as it is all meat.
  • 2 Tbsp vegetable or olive oil
  • 1 onion, finely chopped
  • 12 oz lean ground lamb (or beef if you can't get ground lamb)
  • 1/2 tsp ground cinnamon OR 1/4 tsp ground allspice
  • 1/3 cup pine nuts (optional but it really 'makes' the dish!)
  • Salt and pepper

Heat the oil in a frying pan.
Add the onion and fry until soft and transparent.
Add the meat, season with salt & pepper to taste, cinnamon or the allspice and the pine nuts. Stir, chopping the meat with a fork and turning it over and over until it browns.
Moisten with a few tablespoons of water and cook gently for about 10 minutes until the meat is fully tender.
Gently roast the pine nuts in a pan with a drop of oil. Be careful not to burn them! Toss into the meat mixture and you're done.]]>
Meat Filling
makes enough to fill 2 pounds of vegetables.
It is called sheikh el mahshi and also tatbila. *the word sheikh implies that it is the most equisite as it is all meat.
  • 2 Tbsp vegetable or olive oil
  • 1 onion, finely chopped
  • 12 oz lean ground lamb (or beef if you can't get ground lamb)
  • 1/2 tsp ground cinnamon OR 1/4 tsp ground allspice
  • 1/3 cup pine nuts (optional but it really 'makes' the dish!)
  • Salt and pepper

Heat the oil in a frying pan.
Add the onion and fry until soft and transparent.
Add the meat, season with salt & pepper to taste, cinnamon or the allspice and the pine nuts. Stir, chopping the meat with a fork and turning it over and over until it browns.
Moisten with a few tablespoons of water and cook gently for about 10 minutes until the meat is fully tender.
Gently roast the pine nuts in a pan with a drop of oil. Be careful not to burn them! Toss into the meat mixture and you're done.]]> <![CDATA[Arni Tou Hartiou]]> https://twitchinkitchen.com/thread-499.html Sun, 27 Jan 2013 12:25:33 -0500 https://twitchinkitchen.com/thread-499.html
I had the butcher debone a whole leg of lamb and this way I had plenty of meat for soup, stew and I still have some left over for more of these. I promise to add a photo next time I make this!

Arni Tou Haritiou
Lamb with Grape Leaves Baked in Fillo Parcels

Serves 6
This is a ersion, using fillo pastry, of a Greek dish of lamb baked in parchment packets.

Preheat oven to 325º F

ingredients:
  • 24 grape leaves, fresh or preserved in brine
  • about 2 pounds of boned leg of lamb, sliced into thick slices
  • 4 - 5 Tbsp olive oil
  • Juice of 1/2 lemon
  • 3/4 cup red wine (don't use cooking wine! use good wine)
  • Pepper
  • 2 cloves garlic, crushed
  • 2 tsp "rigani" (wild marjoram) or oregano
  • 2 Tbsp butter, melted (you'll need more)
  • 6 sheets fillo pastry (use #7 thickness. I used 2 sheets per packet too)
  • Salt

If you are using fresh grape leaves, blanch them for a few seconds in boiling water, until they become limp and change color. They'll darken.
If you are using leaves preserved in brine, soak them in boiling water for 1 hour to remove their saltiness, changing the water at least once.
Rinse and drain well.

*I used the packaged in brine leaves and I have very, very hot water coming out of my tap. I filled a very large bowl with hot water, soaked the leaves and changed the water more frequently during the course of the day. Much easier than boiling and having to reboil over and over.

Cut the meat into 6 fat slices (about 1 1/2" is nice)

In a bowl, mix the oil, lemon juice, wine, pepper, garlic and marjoram and turn the pieces of meat in this marinade. Leave in a cool place for 1/2 hour or longer. Longer is better. Awink

When you are ready to cook, brush each sheet of fillo very lightly with melted butter. (I used one sheet, buttered it and then laid a second sheet on top and buttered that. It made a sturdier pocket.)

Place 2 grape leavesone each, side by side towards the middle of a long edge. Lay a piece of meat over them, sprinkle with very little salt (optional), and cover with 2 more grape leaves.

Fold the fillo over and over the meat and leaves, wrapping them up in a loose package.
Repeat with the rest of the fillo, meat and leaves. Brush the top of each packet lightly with melted butter and place on an oven rack.

Bake in a preheated 325º oven for about 30 minutes, by wich time the meat should be done and the fillo lightly browned. You will have to cut into one piece to make sure tha it is done to your liking.

Serve the packets as they are, crisp and hot.

*Variations: Sprinkle the meat with 1/2 pound grated cheese. Kefalotyri is used in Greece, but mature cheddar is an acceptable alternative.
In a Turkish version called Ali Pasha Kebab, meat is stewed with 1 chopped onion and 2 peeled and chopped tomatoes until the meat is tender and the liquid has dried out, before it is wrapped in fillo and baked. The result is wonderfully moist and tender meat.

*recipe credit goes toThe New Book of Middle Eastern Food - by: Claudia Roden]]>
I had the butcher debone a whole leg of lamb and this way I had plenty of meat for soup, stew and I still have some left over for more of these. I promise to add a photo next time I make this!

Arni Tou Haritiou
Lamb with Grape Leaves Baked in Fillo Parcels

Serves 6
This is a ersion, using fillo pastry, of a Greek dish of lamb baked in parchment packets.

Preheat oven to 325º F

ingredients:
  • 24 grape leaves, fresh or preserved in brine
  • about 2 pounds of boned leg of lamb, sliced into thick slices
  • 4 - 5 Tbsp olive oil
  • Juice of 1/2 lemon
  • 3/4 cup red wine (don't use cooking wine! use good wine)
  • Pepper
  • 2 cloves garlic, crushed
  • 2 tsp "rigani" (wild marjoram) or oregano
  • 2 Tbsp butter, melted (you'll need more)
  • 6 sheets fillo pastry (use #7 thickness. I used 2 sheets per packet too)
  • Salt

If you are using fresh grape leaves, blanch them for a few seconds in boiling water, until they become limp and change color. They'll darken.
If you are using leaves preserved in brine, soak them in boiling water for 1 hour to remove their saltiness, changing the water at least once.
Rinse and drain well.

*I used the packaged in brine leaves and I have very, very hot water coming out of my tap. I filled a very large bowl with hot water, soaked the leaves and changed the water more frequently during the course of the day. Much easier than boiling and having to reboil over and over.

Cut the meat into 6 fat slices (about 1 1/2" is nice)

In a bowl, mix the oil, lemon juice, wine, pepper, garlic and marjoram and turn the pieces of meat in this marinade. Leave in a cool place for 1/2 hour or longer. Longer is better. Awink

When you are ready to cook, brush each sheet of fillo very lightly with melted butter. (I used one sheet, buttered it and then laid a second sheet on top and buttered that. It made a sturdier pocket.)

Place 2 grape leavesone each, side by side towards the middle of a long edge. Lay a piece of meat over them, sprinkle with very little salt (optional), and cover with 2 more grape leaves.

Fold the fillo over and over the meat and leaves, wrapping them up in a loose package.
Repeat with the rest of the fillo, meat and leaves. Brush the top of each packet lightly with melted butter and place on an oven rack.

Bake in a preheated 325º oven for about 30 minutes, by wich time the meat should be done and the fillo lightly browned. You will have to cut into one piece to make sure tha it is done to your liking.

Serve the packets as they are, crisp and hot.

*Variations: Sprinkle the meat with 1/2 pound grated cheese. Kefalotyri is used in Greece, but mature cheddar is an acceptable alternative.
In a Turkish version called Ali Pasha Kebab, meat is stewed with 1 chopped onion and 2 peeled and chopped tomatoes until the meat is tender and the liquid has dried out, before it is wrapped in fillo and baked. The result is wonderfully moist and tender meat.

*recipe credit goes toThe New Book of Middle Eastern Food - by: Claudia Roden]]> <![CDATA[Hot Stuffed Grape Leaves ~ All Middle East]]> https://twitchinkitchen.com/thread-463.html Sat, 10 Jul 2010 20:20:41 -0400 https://twitchinkitchen.com/thread-463.html Lebanon Greece and all other areas of the Mid East

As kids we used to call these little cigars. They are so delicious and we couldn't get enough of them.

Hot Stuffed Grape Leaves

makes about 70 or more

Ingredients:
  • 16 ounces drained, rinsed preserved grape leaves (or about 80+ fresh)
  • 1 pound ground lamb (or beef if you must)
  • 1 cup long grain white rice
  • 2 tomatoes, peeled and chopped
  • 1 medium onion, chopped fine
  • 6 Tbsp flat leaf parsley, finely chopped
  • 6 Tbsp celery leaves, finely chopped (optional)
  • 2 tsp cinnamon
  • Salt and Pepper
  • 2 tablespoons tomato paste (optional - I don't use it)
  • 2 tomatoes, sliced (optional, I don't use)
  • 4 cloves garlic, slivered thin
  • Juice of 2 lemons
  • 1 thinly sliced lemon

If using grape leaves preserved in brine, to remove the salt put them in a bowl and pour boiling water over them. Make sure that the water penetrates well between all the layers, and leave them to soak for about 20 minutes, then change the water twice, using fresh cold water.

If using fresh leaves, plunge a few at a time in boiling water for a few seconds until they turn dark and go limp, then pull them out and plunge into a cold water bath.

Wash the rice in boiling water and then rinse in cool water and drain well.

In a large bowl, mix the rice with the meat, tomato, onion, parsley, celery leaves (optional), cinnamon, salt and pepper. For a Greek flavor, add 2 Tbsp or more tomato paste. MIX WELL

Stuff the grape leaves with this mixture. Place each leaf vein side up and put one heaping teaspoon of the meat mixture in the center on the leave near the stem end. Fold each side to the middle then fold and roll from the bottom up to form a cigar (see video) shape. Fill the rest of the leaves the same way until you use up all the mixture.

Line the bottom of a large saucepan with a layer of grape leaves. I like to use the large, tough ones or the blemished unused leaves for this. Then add some garlic slivers and start filing the pan up with the rolled leaves. Pack them in tightly next to each other on a single layer.

Once you have this layer filled, throw some garlic slivers on top, then a few of the lemon (or tomato) slices, a sprinkle of lemon juice, a little water and then another layer of grape leaves. Some more garlic and then fill the rest, again packing tightly, with the rest of your stuffed leaves.

When you're done, add more garlic slivers, sprinkle lemon juice, lemon slices (or tomato) and then put more leaves on top of this. Toss a few more garlic pieces and lemon slices on top of this. Add about a cup or so of water and then place a plate on top of all of this. The plate prevents the leaves from floating and unraveling.

Cover the pot and cook over a very low boil for about 1 to 1 1/2 hours until tender. Add more water as it becomes absorbed if needed.

Variations:
A Lebanese variation adds 4 or more garlic cloves, crushed in addition to the slivered ones, and one Tbsp crushed dried mint with a little water about 20 minutes before the end of cooking time.

A Greek versions is served with "avgolemono" sauce. Bring 1 1/2 cups of meat or chicken stock to a boil. Beat 3 egg yoldk with the juice of 1 lemon and beat in a ladle of the stock, then pour this into the pan with the simmering stock, beating vigorously until the sauce thickens. Quickly remove from the heat and do not let it boil, or the eggs will curdle. Pour over the stuffed leaves when you serve.

Click for full size:

.jpg   grapeleaves1437.jpg (Size: 196.81 KB / Downloads: 0)

http://twitchinkitchen.com//videos/Stuff...Leaves.flv]]> Lebanon Greece and all other areas of the Mid East

As kids we used to call these little cigars. They are so delicious and we couldn't get enough of them.

Hot Stuffed Grape Leaves

makes about 70 or more

Ingredients:
  • 16 ounces drained, rinsed preserved grape leaves (or about 80+ fresh)
  • 1 pound ground lamb (or beef if you must)
  • 1 cup long grain white rice
  • 2 tomatoes, peeled and chopped
  • 1 medium onion, chopped fine
  • 6 Tbsp flat leaf parsley, finely chopped
  • 6 Tbsp celery leaves, finely chopped (optional)
  • 2 tsp cinnamon
  • Salt and Pepper
  • 2 tablespoons tomato paste (optional - I don't use it)
  • 2 tomatoes, sliced (optional, I don't use)
  • 4 cloves garlic, slivered thin
  • Juice of 2 lemons
  • 1 thinly sliced lemon

If using grape leaves preserved in brine, to remove the salt put them in a bowl and pour boiling water over them. Make sure that the water penetrates well between all the layers, and leave them to soak for about 20 minutes, then change the water twice, using fresh cold water.

If using fresh leaves, plunge a few at a time in boiling water for a few seconds until they turn dark and go limp, then pull them out and plunge into a cold water bath.

Wash the rice in boiling water and then rinse in cool water and drain well.

In a large bowl, mix the rice with the meat, tomato, onion, parsley, celery leaves (optional), cinnamon, salt and pepper. For a Greek flavor, add 2 Tbsp or more tomato paste. MIX WELL

Stuff the grape leaves with this mixture. Place each leaf vein side up and put one heaping teaspoon of the meat mixture in the center on the leave near the stem end. Fold each side to the middle then fold and roll from the bottom up to form a cigar (see video) shape. Fill the rest of the leaves the same way until you use up all the mixture.

Line the bottom of a large saucepan with a layer of grape leaves. I like to use the large, tough ones or the blemished unused leaves for this. Then add some garlic slivers and start filing the pan up with the rolled leaves. Pack them in tightly next to each other on a single layer.

Once you have this layer filled, throw some garlic slivers on top, then a few of the lemon (or tomato) slices, a sprinkle of lemon juice, a little water and then another layer of grape leaves. Some more garlic and then fill the rest, again packing tightly, with the rest of your stuffed leaves.

When you're done, add more garlic slivers, sprinkle lemon juice, lemon slices (or tomato) and then put more leaves on top of this. Toss a few more garlic pieces and lemon slices on top of this. Add about a cup or so of water and then place a plate on top of all of this. The plate prevents the leaves from floating and unraveling.

Cover the pot and cook over a very low boil for about 1 to 1 1/2 hours until tender. Add more water as it becomes absorbed if needed.

Variations:
A Lebanese variation adds 4 or more garlic cloves, crushed in addition to the slivered ones, and one Tbsp crushed dried mint with a little water about 20 minutes before the end of cooking time.

A Greek versions is served with "avgolemono" sauce. Bring 1 1/2 cups of meat or chicken stock to a boil. Beat 3 egg yoldk with the juice of 1 lemon and beat in a ladle of the stock, then pour this into the pan with the simmering stock, beating vigorously until the sauce thickens. Quickly remove from the heat and do not let it boil, or the eggs will curdle. Pour over the stuffed leaves when you serve.

Click for full size:

.jpg   grapeleaves1437.jpg (Size: 196.81 KB / Downloads: 0)

http://twitchinkitchen.com//videos/Stuff...Leaves.flv]]> <![CDATA[Lamb Tagine with Peas, Preserved Lemon and Olives ~ Morocco]]> https://twitchinkitchen.com/thread-460.html Fri, 02 Jul 2010 11:14:47 -0400 https://twitchinkitchen.com/thread-460.html

I figured I better throw in a dish that you can use the preserved lemons with since I made the lemons for you and we have nothing to go "with" them yet. I haven't tried this one yet but when I do, you'll have a photo for sure!

Buy the peas young, in the pod if possible. If you cannot get young fresh peas in a pod or fresh peas loose in your market, frozen baby peas are perfectly fine to use.

Lamb Tagine with Peas, Preserved Lemon and Olives

serves 6 - 8

Ingredients:
  • 2 pounds leg or shoulder of lamb, trimmed of excess fat and cut into cubes
  • 2 Tbsp light olive oil
  • 1 onion - chopped
  • 1 tsp ground ginger
  • Salt & Pepper
  • A hefty pinch of chili powder or chili pepper flakes (optional)
  • 1/4 tsp powdered saffron (you can get this cheaper in middle eastern stores)
  • 4 cups shelled baby peas or defrosted frozen peas - drained of water
  • 2 tomatoes - peeled & chopped
  • Peel of 1 whole preserved lemon - add more to taste - cut into pieces (Julienned is elegant)
  • 12 green olives - pitted please!

Put the meat in a large pot with the oil, onion, salt and pepper, ginger, chili (optional), and saffron.
Cover with water and cook, covered, for 1 - 1 1/2 hours until the meat is very tender. Keep adding water to keep ti covered in its sauce during this cooking period.

Add the peas, tomatoes, preserved lemon and olives and cook, uncovered a few minutes longer, until the peas are tender and the sauce is reduced.

Serve hot with bread or couscous.

VARIATION: you can use a whole cut up chicken with this too. Traditionally the dark meat is used and you cook until it starts to fall off the bones.]]>

I figured I better throw in a dish that you can use the preserved lemons with since I made the lemons for you and we have nothing to go "with" them yet. I haven't tried this one yet but when I do, you'll have a photo for sure!

Buy the peas young, in the pod if possible. If you cannot get young fresh peas in a pod or fresh peas loose in your market, frozen baby peas are perfectly fine to use.

Lamb Tagine with Peas, Preserved Lemon and Olives

serves 6 - 8

Ingredients:
  • 2 pounds leg or shoulder of lamb, trimmed of excess fat and cut into cubes
  • 2 Tbsp light olive oil
  • 1 onion - chopped
  • 1 tsp ground ginger
  • Salt & Pepper
  • A hefty pinch of chili powder or chili pepper flakes (optional)
  • 1/4 tsp powdered saffron (you can get this cheaper in middle eastern stores)
  • 4 cups shelled baby peas or defrosted frozen peas - drained of water
  • 2 tomatoes - peeled & chopped
  • Peel of 1 whole preserved lemon - add more to taste - cut into pieces (Julienned is elegant)
  • 12 green olives - pitted please!

Put the meat in a large pot with the oil, onion, salt and pepper, ginger, chili (optional), and saffron.
Cover with water and cook, covered, for 1 - 1 1/2 hours until the meat is very tender. Keep adding water to keep ti covered in its sauce during this cooking period.

Add the peas, tomatoes, preserved lemon and olives and cook, uncovered a few minutes longer, until the peas are tender and the sauce is reduced.

Serve hot with bread or couscous.

VARIATION: you can use a whole cut up chicken with this too. Traditionally the dark meat is used and you cook until it starts to fall off the bones.]]> <![CDATA[Chicken with Sumac ~ Palestine & Jordan]]> https://twitchinkitchen.com/thread-453.html Thu, 17 Jun 2010 12:22:46 -0400 https://twitchinkitchen.com/thread-453.html Jordan

Chicken with Sumac
Mussakhkhan

Serves 4 - 6

In Palestine and Jordan, your guests could receive no greater honor than to be served this dish.  The tangy dark sumac adds an exotic flair to any dinner party!

NOTE: Excellent served with yogurt or a tomato and cucumber salad.

Below: my own chicken with sumac served with cucumber and yogurt salad, pita bread and yogurt.

Ingredients:
  • 1 3 - 4 lb chicken, cleaned and cut into serving pieces
  • 6 cardamom seeds, crushed
  • 3/4 cup olive oil
  • 4 large onions, chopped
  • salt and pepper to taste
  • 1/2 tsp. allspice
  • 1/4 cup pine nuts
  • 1/2 cup sumac (see the Sumac in the Ingredient Shop forum)
  • 4 small loaves of Pita bread

In a pot, place the chicken pieces and half of the crushed cardamom seeds.
Cover with water and cook over medium heat 45 minutes to 1 hour, until the chicken is tender.
Remove the pieces and set aside.

In the meantime, in a saucepan - place 1/2 cup of the oil, onions salt pepper, allspice and the remaining cardamom. Cook slowly, uncovered over a low heat for 1 1/2 hours.

While the onions are cooking saute the pine nuts in the remaining 1/4 cup of oil until they begin to brown, then add the nuts and the sumac to the onions.
Stir and allow to cool.

Divide the onion-sumac mixture in half and reserve one portion.
Split open the bread loaves and layer them in a greased round or oval casserole, spreading each layer with the onion-sumac mixture. Top evenly with the chicken pieces, then spread the remaining half of the onion-sumac mixture over the chicken.

Cover with foil and bake in a 350º F oven  for 40 minutes.
Serve a portion of the bread with each chicken piece.


.jpg   ChickenSumac 1280.jpg (Size: 202.81 KB / Downloads: 0) <-- clicky]]> Jordan

Chicken with Sumac
Mussakhkhan

Serves 4 - 6

In Palestine and Jordan, your guests could receive no greater honor than to be served this dish.  The tangy dark sumac adds an exotic flair to any dinner party!

NOTE: Excellent served with yogurt or a tomato and cucumber salad.

Below: my own chicken with sumac served with cucumber and yogurt salad, pita bread and yogurt.

Ingredients:
  • 1 3 - 4 lb chicken, cleaned and cut into serving pieces
  • 6 cardamom seeds, crushed
  • 3/4 cup olive oil
  • 4 large onions, chopped
  • salt and pepper to taste
  • 1/2 tsp. allspice
  • 1/4 cup pine nuts
  • 1/2 cup sumac (see the Sumac in the Ingredient Shop forum)
  • 4 small loaves of Pita bread

In a pot, place the chicken pieces and half of the crushed cardamom seeds.
Cover with water and cook over medium heat 45 minutes to 1 hour, until the chicken is tender.
Remove the pieces and set aside.

In the meantime, in a saucepan - place 1/2 cup of the oil, onions salt pepper, allspice and the remaining cardamom. Cook slowly, uncovered over a low heat for 1 1/2 hours.

While the onions are cooking saute the pine nuts in the remaining 1/4 cup of oil until they begin to brown, then add the nuts and the sumac to the onions.
Stir and allow to cool.

Divide the onion-sumac mixture in half and reserve one portion.
Split open the bread loaves and layer them in a greased round or oval casserole, spreading each layer with the onion-sumac mixture. Top evenly with the chicken pieces, then spread the remaining half of the onion-sumac mixture over the chicken.

Cover with foil and bake in a 350º F oven  for 40 minutes.
Serve a portion of the bread with each chicken piece.


.jpg   ChickenSumac 1280.jpg (Size: 202.81 KB / Downloads: 0) <-- clicky]]> <![CDATA[Chicken with Almonds and Honey ~ Morocco]]> https://twitchinkitchen.com/thread-356.html Mon, 16 Mar 2009 16:32:44 -0400 https://twitchinkitchen.com/thread-356.html Again I'm trawling my cookbook for new dishes I've never eaten. This one was absolutely fabulous! I served it with a fatoush salad and green beans. Sadly I had to omit the saffron due to it being non-existant here. It was lovely none the less!
From the book:
A magnificent dish, and astunning example of the way Moroccans mix savory and sweet. Chicken pieces are first stewed iwth lemon juice and saffron, then baked with a topping of almons and honey.

Djaj bel Loz
Chicken with Almonds and Honey

Ingredients:
  • 2 large onions, chopped
  • 4 tablespoons peanut or vegetable oil
  • 1 teaspoon ground ginger
  • 1 1/2 teaspoons cinnamon
  • 2 3 1/2 - 4 pound chickens cut into quarters ( I used cut breasts for this)
  • Salt and pepper
  • 1/2 teaspoon powdered saffron
  • juice of 1/2 - 1 lemon
  • 1 1/2 cups blanched almonds coarsly ground
  • 1 tablespoon rosewater
  • 4 - 5 tablespoons honey

In a large pan (use a nice deep pot and not a pan! lesson learned), cook the onions in the oil over low heat with the lid on until they soften, stirring occasionally. Stir in teh ginger and cinnamon and put in the chicken. Cover with water, add salt and pepper, saffron, and lemon juice and simmer, covered, for 30 minutes.

Taste and adjust the seasonings (the sauce should be quite salty), and move the pieces so that the top ones go to the bottom.

Lift the chicken out and arrange them in a large, shallow baking dish. Remove the skin if you like, and pour the sauce over.

Mix the ground almonds with the rose water and honey. Spread this paste over the chicken pieces and bake in a 350°F oven for around 30 - 45 minutes.

The flavor with the melting honey is divine!
Serve hot.

click for full image:

.jpg   chicken with almonds and honey.jpg (Size: 256.97 KB / Downloads: 3) ]]> Again I'm trawling my cookbook for new dishes I've never eaten. This one was absolutely fabulous! I served it with a fatoush salad and green beans. Sadly I had to omit the saffron due to it being non-existant here. It was lovely none the less!
From the book:
A magnificent dish, and astunning example of the way Moroccans mix savory and sweet. Chicken pieces are first stewed iwth lemon juice and saffron, then baked with a topping of almons and honey.

Djaj bel Loz
Chicken with Almonds and Honey

Ingredients:
  • 2 large onions, chopped
  • 4 tablespoons peanut or vegetable oil
  • 1 teaspoon ground ginger
  • 1 1/2 teaspoons cinnamon
  • 2 3 1/2 - 4 pound chickens cut into quarters ( I used cut breasts for this)
  • Salt and pepper
  • 1/2 teaspoon powdered saffron
  • juice of 1/2 - 1 lemon
  • 1 1/2 cups blanched almonds coarsly ground
  • 1 tablespoon rosewater
  • 4 - 5 tablespoons honey

In a large pan (use a nice deep pot and not a pan! lesson learned), cook the onions in the oil over low heat with the lid on until they soften, stirring occasionally. Stir in teh ginger and cinnamon and put in the chicken. Cover with water, add salt and pepper, saffron, and lemon juice and simmer, covered, for 30 minutes.

Taste and adjust the seasonings (the sauce should be quite salty), and move the pieces so that the top ones go to the bottom.

Lift the chicken out and arrange them in a large, shallow baking dish. Remove the skin if you like, and pour the sauce over.

Mix the ground almonds with the rose water and honey. Spread this paste over the chicken pieces and bake in a 350°F oven for around 30 - 45 minutes.

The flavor with the melting honey is divine!
Serve hot.

click for full image:

.jpg   chicken with almonds and honey.jpg (Size: 256.97 KB / Downloads: 3) ]]> <![CDATA[Chicken with Chickpeas ~ all middle east]]> https://twitchinkitchen.com/thread-352.html Sat, 28 Feb 2009 20:55:08 -0500 https://twitchinkitchen.com/thread-352.html Again I was looking for something different to make for dinner and went to my trusty Middle Eastern cookbooks for ideas.

This is an EASY dish to make and we simply served it with the chickpeas and a side salad and pita bread.

The bright yellow coloring from the turmeric gave the dish an exotic yet festive look and it's got a tiny spicy 'kick' to it too. Lovey dish that I'll be making time and again.

Note: I didn't cook the chicken whole as the recipe calls for because my skillet lid is flat and it wouldn't close tightly, so I quartered it and it cut the cooking time down quite a bit. I still needed to let the sauce reduce down a bit so I removed the chicken pieces and turned up the flame to let it reduce down to a nice sauce.

Ferakh Bel Hummus
Chicken with Chickpeas

serves 4 - 6

Ingredients:
  • 1 onion, finely chopped
  • 2 Tbsp vegetable oil
  • 3/4 tsp turmeric
  • A 3 1/4 - 4 pound chicken
  • 1 1/4 cups chickpeas, soaked overnight
  • Juice of 1 lemon, or more to taste
  • 2 - 4 cloves garlic, crushed
  • Black pepper or a pinch of cayanne or ground chili powder
  • Salt

Fry the onion in the oil in a large saucepan until golden, then stir in the turmeric.

Put in the chicken and turn it until it is yellow all over. Add 2 1/2 cups water, the drained chickpeas, lemon juice, garlic and pepper.

Bring to the boil and simmer, covered for 1 hour or longer, until the chicken is very tender, the chickpeas are soft, yellow and lemony wand the liquid is reduced.

Turn the chicken occasionally and add water so that there is plenty of liquid sauce. Add salt when the chickpeas have softened.

Adjust the seasoning and cut up the chicken.

Serve hot.

Click for full sized view:

.jpg   chicken with chickpeas.JPG (Size: 240.25 KB / Downloads: 2)
.jpg   chicken with chickpeas2.jpg (Size: 107.91 KB / Downloads: 5) ]]> Again I was looking for something different to make for dinner and went to my trusty Middle Eastern cookbooks for ideas.

This is an EASY dish to make and we simply served it with the chickpeas and a side salad and pita bread.

The bright yellow coloring from the turmeric gave the dish an exotic yet festive look and it's got a tiny spicy 'kick' to it too. Lovey dish that I'll be making time and again.

Note: I didn't cook the chicken whole as the recipe calls for because my skillet lid is flat and it wouldn't close tightly, so I quartered it and it cut the cooking time down quite a bit. I still needed to let the sauce reduce down a bit so I removed the chicken pieces and turned up the flame to let it reduce down to a nice sauce.

Ferakh Bel Hummus
Chicken with Chickpeas

serves 4 - 6

Ingredients:
  • 1 onion, finely chopped
  • 2 Tbsp vegetable oil
  • 3/4 tsp turmeric
  • A 3 1/4 - 4 pound chicken
  • 1 1/4 cups chickpeas, soaked overnight
  • Juice of 1 lemon, or more to taste
  • 2 - 4 cloves garlic, crushed
  • Black pepper or a pinch of cayanne or ground chili powder
  • Salt

Fry the onion in the oil in a large saucepan until golden, then stir in the turmeric.

Put in the chicken and turn it until it is yellow all over. Add 2 1/2 cups water, the drained chickpeas, lemon juice, garlic and pepper.

Bring to the boil and simmer, covered for 1 hour or longer, until the chicken is very tender, the chickpeas are soft, yellow and lemony wand the liquid is reduced.

Turn the chicken occasionally and add water so that there is plenty of liquid sauce. Add salt when the chickpeas have softened.

Adjust the seasoning and cut up the chicken.

Serve hot.

Click for full sized view:

.jpg   chicken with chickpeas.JPG (Size: 240.25 KB / Downloads: 2)
.jpg   chicken with chickpeas2.jpg (Size: 107.91 KB / Downloads: 5) ]]> <![CDATA[Mediterranean Stuffed Fowl]]> https://twitchinkitchen.com/thread-347.html Wed, 18 Feb 2009 09:27:54 -0500 https://twitchinkitchen.com/thread-347.html

This dish calls for pigeon or squab and since I can get neither here and I will NOT eat pigeon (filthy birds) I substituted with cornish hens. This dish is EASY to make, not expensive and you can have a 'fancy gourmet' meal for very little money and impress dinner guests and family!

Mahshi bel Loz
Mediteranean Pigeons or Squabs Stuffed with Meat and Pine Nuts

serves 4

Ingredients:

For the stuffing:
  • 1 large onion, chopped
  • 2 Tbsp vegetable oil
  • 3/4 pound ground beef
  • Salt & pepper to taste
  • 3/4 tsp cinnamon
  • 3 Tbsp pine nuts - I just grab a fistful and toss them in.

For the birds:
  • 4 small Mediterranean pigeons or squabs OR 2 nice cornish hens
  • 2 onions, grated or finely chopped
  • 4 Tbsp vegetable oil
  • 1/2 tsp ground cardamom
  • 1 tsp cinnamon
  • juice of 1 lemon
  • Salt & pepper to taste

For the stuffing -
Fry the onion in the oil until golden. Add the meat, breakiing it up with a fork and stir, for 2 - 3 minutes until it changes color. Add salt, pepper, cinnamon and pine nuts and stir well, heat through. Remove from pan and set aside.
* I like to remove this to a strainer over a bowl to let the oils drip out for a less greasy stuffing. Chicken is greasy enough on it's own!

Clean and prepare your birds.

Stuff the birds with the meat stuffing you prepared and close the openings with toothpicks.

Take a very large, heavy skillet and heat the onions in the oil until golden. I use the same pan I made the stuffing in, deglazing it before this step. Makes for a LOVELY flavoring.
Stir in the cardamom and cinnamon. Put the birds in, half cover with water, add lemon juice, salt, and pepper.

Cooik covered for 3/4 to 1 hour, turning the birds once until they are very tender. They should basically fall apart. You'll also see the skin break and start to shrink away during the cooking.... this is good!

Uncover toward the end, remove the birds and bring the heat up high and reduce the sauce to a nice medium thick consistency.

Serve hot.

We served ours with Mashed Potatoes with Butter and Pine Nuts and a salad.

Click for full size image:

.jpg   chicken stuffed with meat and mashed potatoes and cinnamon.jpg (Size: 116.94 KB / Downloads: 1)
.jpg   chicken stuffed with meat and pine nuts -open.jpg (Size: 147 KB / Downloads: 0) ]]>

This dish calls for pigeon or squab and since I can get neither here and I will NOT eat pigeon (filthy birds) I substituted with cornish hens. This dish is EASY to make, not expensive and you can have a 'fancy gourmet' meal for very little money and impress dinner guests and family!

Mahshi bel Loz
Mediteranean Pigeons or Squabs Stuffed with Meat and Pine Nuts

serves 4

Ingredients:

For the stuffing:
  • 1 large onion, chopped
  • 2 Tbsp vegetable oil
  • 3/4 pound ground beef
  • Salt & pepper to taste
  • 3/4 tsp cinnamon
  • 3 Tbsp pine nuts - I just grab a fistful and toss them in.

For the birds:
  • 4 small Mediterranean pigeons or squabs OR 2 nice cornish hens
  • 2 onions, grated or finely chopped
  • 4 Tbsp vegetable oil
  • 1/2 tsp ground cardamom
  • 1 tsp cinnamon
  • juice of 1 lemon
  • Salt & pepper to taste

For the stuffing -
Fry the onion in the oil until golden. Add the meat, breakiing it up with a fork and stir, for 2 - 3 minutes until it changes color. Add salt, pepper, cinnamon and pine nuts and stir well, heat through. Remove from pan and set aside.
* I like to remove this to a strainer over a bowl to let the oils drip out for a less greasy stuffing. Chicken is greasy enough on it's own!

Clean and prepare your birds.

Stuff the birds with the meat stuffing you prepared and close the openings with toothpicks.

Take a very large, heavy skillet and heat the onions in the oil until golden. I use the same pan I made the stuffing in, deglazing it before this step. Makes for a LOVELY flavoring.
Stir in the cardamom and cinnamon. Put the birds in, half cover with water, add lemon juice, salt, and pepper.

Cooik covered for 3/4 to 1 hour, turning the birds once until they are very tender. They should basically fall apart. You'll also see the skin break and start to shrink away during the cooking.... this is good!

Uncover toward the end, remove the birds and bring the heat up high and reduce the sauce to a nice medium thick consistency.

Serve hot.

We served ours with Mashed Potatoes with Butter and Pine Nuts and a salad.

Click for full size image:

.jpg   chicken stuffed with meat and mashed potatoes and cinnamon.jpg (Size: 116.94 KB / Downloads: 1)
.jpg   chicken stuffed with meat and pine nuts -open.jpg (Size: 147 KB / Downloads: 0) ]]> <![CDATA[Chicken with Tomatoes and Honey]]> https://twitchinkitchen.com/thread-345.html Tue, 03 Feb 2009 07:35:06 -0500 https://twitchinkitchen.com/thread-345.html
Last night I decided to try something I've not eaten before, so I started parusing my Middle Eastern cookbook and found this lovely and SIMPLE to make Moroccan 'tagine'.

From the book description:
"This Moroccan tagine is one of my favorites. The chicken cooks in the juice of the tomatoes, which reduces to a sumptuous, thick, honeyed, almost caramelized sauce. and it looks beautiful too."

I can safely say this now is one of my favorite recipes! And this time I took a picture too!

Chicken with Tomatoes and Honey
Djaj Matisha Mesla

Ingredients:
  • 1 - 3 1/2 to 4 pound chicken, cut into quarters ( I used breast quarters)
  • 3 Tbsp peanut or vegetable oil
  • 1 large onion, grated
  • 2 pounds tomatoes, peelsed and cut into pieces ( I simply smushed them in my hands into the pan)
  • Salt and plenty of pepper
  • 2 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/2 tsp crushed saffron threads or powdered saffron (saffron, if you can find it is very expensive but oh what a delicious luxury!)
  • 2 Tbsp clear honey (Moroccans use up to 4 Tbsp)
  • 3/4 cup blanched almonds - coarsely chopped, toasted under the broiler or fried in oil
  • 2 tsp sesame seeds - toasted

Put all the ingredients except the honey, almonds and sesame seeds in a large pan. Cook gently, covered, turning the chicken occasionally, for about 1 1/4 hours or until the flesh is so tender it can be pulled off the bone easily.

Remove the chicken, and conitnue to cook the sauce over medium heat until it's reduced to a thick, sizzling cream. Stir as it begins to caramelize, and be careful that it does not stick or burn.

Now stir in the honey, return the chicken pieces to the sauce and heat through.

Serve hot, covered with the sauce and sprinkled with the almonds and sesame seeds.
I served this with a wild rice mix and salad.

Click for full view:

.jpg   chicken w tomatoes and honey.jpg (Size: 102.31 KB / Downloads: 2) ]]>
Last night I decided to try something I've not eaten before, so I started parusing my Middle Eastern cookbook and found this lovely and SIMPLE to make Moroccan 'tagine'.

From the book description:
"This Moroccan tagine is one of my favorites. The chicken cooks in the juice of the tomatoes, which reduces to a sumptuous, thick, honeyed, almost caramelized sauce. and it looks beautiful too."

I can safely say this now is one of my favorite recipes! And this time I took a picture too!

Chicken with Tomatoes and Honey
Djaj Matisha Mesla

Ingredients:
  • 1 - 3 1/2 to 4 pound chicken, cut into quarters ( I used breast quarters)
  • 3 Tbsp peanut or vegetable oil
  • 1 large onion, grated
  • 2 pounds tomatoes, peelsed and cut into pieces ( I simply smushed them in my hands into the pan)
  • Salt and plenty of pepper
  • 2 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/2 tsp crushed saffron threads or powdered saffron (saffron, if you can find it is very expensive but oh what a delicious luxury!)
  • 2 Tbsp clear honey (Moroccans use up to 4 Tbsp)
  • 3/4 cup blanched almonds - coarsely chopped, toasted under the broiler or fried in oil
  • 2 tsp sesame seeds - toasted

Put all the ingredients except the honey, almonds and sesame seeds in a large pan. Cook gently, covered, turning the chicken occasionally, for about 1 1/4 hours or until the flesh is so tender it can be pulled off the bone easily.

Remove the chicken, and conitnue to cook the sauce over medium heat until it's reduced to a thick, sizzling cream. Stir as it begins to caramelize, and be careful that it does not stick or burn.

Now stir in the honey, return the chicken pieces to the sauce and heat through.

Serve hot, covered with the sauce and sprinkled with the almonds and sesame seeds.
I served this with a wild rice mix and salad.

Click for full view:

.jpg   chicken w tomatoes and honey.jpg (Size: 102.31 KB / Downloads: 2) ]]> <![CDATA[Pomegranate Pizza Arabic Style]]> https://twitchinkitchen.com/thread-333.html Thu, 13 Nov 2008 14:15:44 -0500 https://twitchinkitchen.com/thread-333.html Lebanon

Pomegranates are bright colored and range in hue from pinkish to purple-red. The choicest are bright reddish color with thin leathery skin. Inside they are filled with a myriad of large red seeds which appear like masses of scarlet berries embedded in a translucent, slightly pinkish pulp.

An excellent autumn/winter fruit, pomegranates are picked before they are fully mature. However, they continue to ripen in cold storage, where they will keep in excellent condition for as long as six months. Compared to other fruit, they are exceptionally free of disease.

This pizza is an exotic version of an international favorite.
~ From the book "From the Lands Of Figs and Olives" by: Habeeb Salloum & James Peters

Pomegranate Pizza Arabic Style
Safeehat Rumman

Makes 15 to 18 little pies

Ingredients:
  • 2 lbs pizza dough or make a batch of home made dough
  • 1 small can tomato paste
  • 1 tsp paprika
  • 1 lb beef or lamb with some fat left on, cut into very small chunks
  • 1 cup pomegranate seeds (from about 2 medium sized fruits)
  • 2 medium onions, finely chopped
  • 2 cloves garlic, crushed
  • salt and pepper to taste
  • 1/2 tsp ground coriander
  • 1/2 cup finely chopped chives
  • 1/4 tsp cayenne
  • 3 Tbsp olive oil

Form the dough into 18 (or so) small balls (about the size of a golf ball) then cover with a damp cloth and allow to rest for 2 hours.

In the meantime, make a filling by thoroughly mixing the remaining ingredients, then set aside.

Roll the dough balls into rounds about 5 inches in diameter, then pinch the edges to make a raised rim (like tiny quiche pans). Spread approximately 2 Tbsp of the filling inside of the rim and pat down evenly with the fingers. Continue until all the rounds are finished.

Bake on a well greased cookie try in a 350°F oven for 20 minutes or until the rims of the pizza turn light brown. Serve hot.]]> Lebanon

Pomegranates are bright colored and range in hue from pinkish to purple-red. The choicest are bright reddish color with thin leathery skin. Inside they are filled with a myriad of large red seeds which appear like masses of scarlet berries embedded in a translucent, slightly pinkish pulp.

An excellent autumn/winter fruit, pomegranates are picked before they are fully mature. However, they continue to ripen in cold storage, where they will keep in excellent condition for as long as six months. Compared to other fruit, they are exceptionally free of disease.

This pizza is an exotic version of an international favorite.
~ From the book "From the Lands Of Figs and Olives" by: Habeeb Salloum & James Peters

Pomegranate Pizza Arabic Style
Safeehat Rumman

Makes 15 to 18 little pies

Ingredients:
  • 2 lbs pizza dough or make a batch of home made dough
  • 1 small can tomato paste
  • 1 tsp paprika
  • 1 lb beef or lamb with some fat left on, cut into very small chunks
  • 1 cup pomegranate seeds (from about 2 medium sized fruits)
  • 2 medium onions, finely chopped
  • 2 cloves garlic, crushed
  • salt and pepper to taste
  • 1/2 tsp ground coriander
  • 1/2 cup finely chopped chives
  • 1/4 tsp cayenne
  • 3 Tbsp olive oil

Form the dough into 18 (or so) small balls (about the size of a golf ball) then cover with a damp cloth and allow to rest for 2 hours.

In the meantime, make a filling by thoroughly mixing the remaining ingredients, then set aside.

Roll the dough balls into rounds about 5 inches in diameter, then pinch the edges to make a raised rim (like tiny quiche pans). Spread approximately 2 Tbsp of the filling inside of the rim and pat down evenly with the fingers. Continue until all the rounds are finished.

Bake on a well greased cookie try in a 350°F oven for 20 minutes or until the rims of the pizza turn light brown. Serve hot.]]> <![CDATA[Meat Pies ~ Syria & Lebanon]]> https://twitchinkitchen.com/thread-209.html Tue, 22 Apr 2008 14:47:40 -0400 https://twitchinkitchen.com/thread-209.html Lebanon

I make these often. These are the original 'sliders' - not hamburgers! My grandmother used to make these along with the Spinach Pies and we'd devour them like they were going out of style!
In fact, I made a batch this weekend and I think [as of this writing] I have about 6 left out of about 50 pies!
Don't like meat filling? Give these Spinach Pies a go!


Meat Pies
Fatayar bi-Laham

Makes 20 - 25 pies

Ingredients:

1/4 cup olive oil
1/4 cup pine nuts
1 pound or so of ground lamb or beef
6 medium onions, chopped
2 cloves garlic, crushed
salt and pepper to taste
1 heaping teaspoon allspice
pinch cayenne pepper
2 medium tomatoes, chopped
1/4 cup lemon juice
2 tablespoons butter
1 batch of basic dough for pies

Make your dough ahead of starting the meat.

Heat the oil in a saucepan over medium heat. Add the meat, onions, garlic, salt, pepper, allspice, and cayenne then stir and saute until the meat is well cooked and all signs of pink are gone. DO NOT BROWN! Just cook it.

Add the tomatoes,pine nuts, lemon juice and butter and mix thoroughly, then taste and add more seasoning or lemon juice if needed. Put this aside.

When the dough is ready to use, separate the dough into as many small balls (golf ball size) and place them on a floured surface and cover with a wet cloth.

Using one ball at a time, roll out each dough ball to a 4 or 5 inch round, very thin and put a heaping tablespoon of the meat mixture in the center.
Shape into little triangles (see image below) - this takes a little getting used to for doing this. They can be hard to shape without tearing the dough. Just take your time!

Repeat this until you fill your tray for baking. Place each pie on a well greased baking sheet. I use olive oil to grease the sheet. Then brush each pie lightly with olive oil.

Bake in a 400°F oven for 20 minutes or unitl golden brown.

Note: Usually you can make one batch, put it in the oven to bake and by the time you are done with forming the next batch one is ready to take out when the next is ready to go in. It sort of times itself perfectly!

MY meat pies!

.jpg   Syrian meat pies.JPG (Size: 74.48 KB / Downloads: 3) ]]> Lebanon

I make these often. These are the original 'sliders' - not hamburgers! My grandmother used to make these along with the Spinach Pies and we'd devour them like they were going out of style!
In fact, I made a batch this weekend and I think [as of this writing] I have about 6 left out of about 50 pies!
Don't like meat filling? Give these Spinach Pies a go!


Meat Pies
Fatayar bi-Laham

Makes 20 - 25 pies

Ingredients:

1/4 cup olive oil
1/4 cup pine nuts
1 pound or so of ground lamb or beef
6 medium onions, chopped
2 cloves garlic, crushed
salt and pepper to taste
1 heaping teaspoon allspice
pinch cayenne pepper
2 medium tomatoes, chopped
1/4 cup lemon juice
2 tablespoons butter
1 batch of basic dough for pies

Make your dough ahead of starting the meat.

Heat the oil in a saucepan over medium heat. Add the meat, onions, garlic, salt, pepper, allspice, and cayenne then stir and saute until the meat is well cooked and all signs of pink are gone. DO NOT BROWN! Just cook it.

Add the tomatoes,pine nuts, lemon juice and butter and mix thoroughly, then taste and add more seasoning or lemon juice if needed. Put this aside.

When the dough is ready to use, separate the dough into as many small balls (golf ball size) and place them on a floured surface and cover with a wet cloth.

Using one ball at a time, roll out each dough ball to a 4 or 5 inch round, very thin and put a heaping tablespoon of the meat mixture in the center.
Shape into little triangles (see image below) - this takes a little getting used to for doing this. They can be hard to shape without tearing the dough. Just take your time!

Repeat this until you fill your tray for baking. Place each pie on a well greased baking sheet. I use olive oil to grease the sheet. Then brush each pie lightly with olive oil.

Bake in a 400°F oven for 20 minutes or unitl golden brown.

Note: Usually you can make one batch, put it in the oven to bake and by the time you are done with forming the next batch one is ready to take out when the next is ready to go in. It sort of times itself perfectly!

MY meat pies!

.jpg   Syrian meat pies.JPG (Size: 74.48 KB / Downloads: 3) ]]> <![CDATA[Stuffed Zucchini ~ Algeria]]> https://twitchinkitchen.com/thread-192.html Thu, 17 Apr 2008 09:47:04 -0400 https://twitchinkitchen.com/thread-192.html

Stuffed Zucchini
Mishee Koosa

Serves 4 - 6

Ingredients:

The Stock:
4 Tbsp butter
2 lbs stewing meat, cubed
1 onion, chopped
1 cup boiling water
salt and pepper to taste

In a saucepan, melt the butter then fry the meat with the onion until they begin to turn brown. Add the remaining ingredients, bring to a boil then let simmer over a low heat for 40 minutes.
Set aside.

The Zucchini and the Stuffing:

1 lb ground beef or lamb (we use lamb)
1/3 cup chopped parsley
1 onion - diced
1 egg, beaten
1/2 cup rice
1/2 tsp cinnamon
2 lbs green zucchini, preferably thin, small and not too big - maybe 6 - 8 inches or so long and about 2- 2 1/2 inches across
Salt and pepper to taste

Make the stuffing by combining all ingredients except the zucchini. Cut the stem ends off the zucchini. Core each piece leaving one end solid - basically you're making a hollow tube.
Now fill the tubes with the stuffing mixture and set aside.

Place the zucchini in a pot of the stock you just made VERTICALLY with the open ends facing up toward the lid. Bring to a boil, then let simmer over medium heat for about 10 minutes. Lower the heat and allow to simmer for about 30 minutes or until cooked through.

Do NOT let the pot boil dry! Add more water/stock as needed.

The Sauce:

1/4 cup parsley, chopped
1 egg, raw
juice of 1 lemon

Mix all the ingredients into a sauce then pour over the cooked zucchini. Let simmer another 10 minutes over a VERY low heat and then serve piping hot.]]>

Stuffed Zucchini
Mishee Koosa

Serves 4 - 6

Ingredients:

The Stock:
4 Tbsp butter
2 lbs stewing meat, cubed
1 onion, chopped
1 cup boiling water
salt and pepper to taste

In a saucepan, melt the butter then fry the meat with the onion until they begin to turn brown. Add the remaining ingredients, bring to a boil then let simmer over a low heat for 40 minutes.
Set aside.

The Zucchini and the Stuffing:

1 lb ground beef or lamb (we use lamb)
1/3 cup chopped parsley
1 onion - diced
1 egg, beaten
1/2 cup rice
1/2 tsp cinnamon
2 lbs green zucchini, preferably thin, small and not too big - maybe 6 - 8 inches or so long and about 2- 2 1/2 inches across
Salt and pepper to taste

Make the stuffing by combining all ingredients except the zucchini. Cut the stem ends off the zucchini. Core each piece leaving one end solid - basically you're making a hollow tube.
Now fill the tubes with the stuffing mixture and set aside.

Place the zucchini in a pot of the stock you just made VERTICALLY with the open ends facing up toward the lid. Bring to a boil, then let simmer over medium heat for about 10 minutes. Lower the heat and allow to simmer for about 30 minutes or until cooked through.

Do NOT let the pot boil dry! Add more water/stock as needed.

The Sauce:

1/4 cup parsley, chopped
1 egg, raw
juice of 1 lemon

Mix all the ingredients into a sauce then pour over the cooked zucchini. Let simmer another 10 minutes over a VERY low heat and then serve piping hot.]]> <![CDATA[Basic dough for Pies]]> https://twitchinkitchen.com/thread-141.html Tue, 08 Apr 2008 18:25:40 -0400 https://twitchinkitchen.com/thread-141.html Lebanon

This is the basic recipe that is used for meat, spinach, cheese and leek pies. One batch makes around 18 pies. I cheat and use my bread machine on the 'dough only' setting for this!

Basic Dough for Pies
Ajeenat al-Fatayar

Ingredients:

1 tablespoon sugar
1/4 cup lukewarm water
1/4 oz package dry yeast
3 cups flour
2 tablespoons butter
1/2 teaspoon salt
1/8 teaspoon ground ginger
3/4 cup warm milk
1 tablespoon olive oil

Dissolve the sugar in the luewarm water, then sprinkle the yeast in and stir. Allow to sit in a warm place until the yeast begins to froth.

Meanwhile, mix the flour, butter, salt and ginger in a large mixing bowl. Make a well in the flour and add the milk and yeast mix and knead well. Add more wrm milk or flour if necessary. Do not allow the dough to become sticky.

Shape into a ball, then brush the entire outside of the ball with oil, and place on a floured sheet. Cover with a dampened cloth, then place in a wrm spot and allow to rise until double the size. The dough may be frozen at this point.

Defrost thoroughly before using for pies.]]> Lebanon

This is the basic recipe that is used for meat, spinach, cheese and leek pies. One batch makes around 18 pies. I cheat and use my bread machine on the 'dough only' setting for this!

Basic Dough for Pies
Ajeenat al-Fatayar

Ingredients:

1 tablespoon sugar
1/4 cup lukewarm water
1/4 oz package dry yeast
3 cups flour
2 tablespoons butter
1/2 teaspoon salt
1/8 teaspoon ground ginger
3/4 cup warm milk
1 tablespoon olive oil

Dissolve the sugar in the luewarm water, then sprinkle the yeast in and stir. Allow to sit in a warm place until the yeast begins to froth.

Meanwhile, mix the flour, butter, salt and ginger in a large mixing bowl. Make a well in the flour and add the milk and yeast mix and knead well. Add more wrm milk or flour if necessary. Do not allow the dough to become sticky.

Shape into a ball, then brush the entire outside of the ball with oil, and place on a floured sheet. Cover with a dampened cloth, then place in a wrm spot and allow to rise until double the size. The dough may be frozen at this point.

Defrost thoroughly before using for pies.]]> <![CDATA[Lamb with Scallions and Herbs ~ Turkey]]> https://twitchinkitchen.com/thread-58.html Sat, 05 Apr 2008 18:07:02 -0400 https://twitchinkitchen.com/thread-58.html

If you like lamb, this is to die for!

I use an electric fry pan for this as I can control the temperature easily with it.
This cooks for about 3 to 4 hours depending on the size of the meat.

I like to use the boneless leg of lamb as well as it cooks up much more tender and the netting on it keeps it all together when it's done.

Lamb with scallions and herbs
Kuzu Kapama

Ingredients:
1 leg of young, tender lamb, (about 4-5 pounds -boneless preferred)
2 large bunches of scallions - chopped
1 large bunch of fresh dill - finely chopped
1 large onion quartered
1 cup water
olive oil
salt and pepper

Clean the lamb and trim off the excess fat. If you bought the boneless kind, you won't need to trim it as it is all done for you.
Place lots of salt and pepper on the fatty parts of the lamb and brown the meat on all sides in the fry pan on high heat.
Drizzle the olive oil over the meat and add the rest of the ingredients.

I like to stuff some of the dill inside the mesh on the meat and shove it into any nook and cranny the meat has to offer.
Cover and simmer gently for about 2 1/2 to 3 hours or more until the lamb is very tender, turning occasionally and adding a bit more water here and there as needed.

I know it is done when the meat falls apart with a fork when poked!

Serve with the cooked up juices and herbs and fresh yogurt for dipping sauce.
Tahini cream sauce can also be used to dip!
Heaven!

Click for full size view:

.jpg   LegLamb1.jpg (Size: 247.52 KB / Downloads: 2)

Boneless version:

.jpg   IMG_0190.JPG (Size: 3.11 MB / Downloads: 0) ]]>

If you like lamb, this is to die for!

I use an electric fry pan for this as I can control the temperature easily with it.
This cooks for about 3 to 4 hours depending on the size of the meat.

I like to use the boneless leg of lamb as well as it cooks up much more tender and the netting on it keeps it all together when it's done.

Lamb with scallions and herbs
Kuzu Kapama

Ingredients:
1 leg of young, tender lamb, (about 4-5 pounds -boneless preferred)
2 large bunches of scallions - chopped
1 large bunch of fresh dill - finely chopped
1 large onion quartered
1 cup water
olive oil
salt and pepper

Clean the lamb and trim off the excess fat. If you bought the boneless kind, you won't need to trim it as it is all done for you.
Place lots of salt and pepper on the fatty parts of the lamb and brown the meat on all sides in the fry pan on high heat.
Drizzle the olive oil over the meat and add the rest of the ingredients.

I like to stuff some of the dill inside the mesh on the meat and shove it into any nook and cranny the meat has to offer.
Cover and simmer gently for about 2 1/2 to 3 hours or more until the lamb is very tender, turning occasionally and adding a bit more water here and there as needed.

I know it is done when the meat falls apart with a fork when poked!

Serve with the cooked up juices and herbs and fresh yogurt for dipping sauce.
Tahini cream sauce can also be used to dip!
Heaven!

Click for full size view:

.jpg   LegLamb1.jpg (Size: 247.52 KB / Downloads: 2)

Boneless version:

.jpg   IMG_0190.JPG (Size: 3.11 MB / Downloads: 0) ]]> <![CDATA[Kufta Barbecue ~ Syria & Lebanon]]> https://twitchinkitchen.com/thread-52.html Thu, 03 Apr 2008 13:12:15 -0400 https://twitchinkitchen.com/thread-52.html Lebanon and any sidewalk stand in NYC! Awink)

We eat this instead of hamburgers on the grill more often than not!
This is but one of many ways to make Kufta. More variations will come as time goes on.

The traditional way to serve Kufta in Aleppo, Syria is with a side dish of tomatoes that have been grilled separately, then peeled, mashed and seasoned.

I'll post that one in the veg section later.

Kufta Barbecue
Kufta Mishwiya

Ingredients:
1 pound finely ground lean beef or lamb
1 small onion, finely chopped
1/2 cup finely chopped parsley (flat leaf/ Italian)
1 teaspoon dried mint
1/4 teaspoon cinnamon
pinch of allspice
pinch of cayenne
4 tablespoons for frying if frying (preferred method is grilling)
salt & pepper to taste

Mix all the ingredients thoroughly until the mixture reaches a dough-like consistency. Form into long, cylinder shapes around skewers.

Broil in oven or over charcoal BBQ, or saute in a frying pan in heated butter, turning frequently to brown evenly. Serve with Arabic (pita) bread, yogurt, and salad.

Note: for a Moroccan version, vary the seasoning, using ground cumin and coriander in place of the mint.

veggie and kufta kebobs:

.jpg   kafta.JPG (Size: 1.32 MB / Downloads: 0) ]]> Lebanon and any sidewalk stand in NYC! Awink)

We eat this instead of hamburgers on the grill more often than not!
This is but one of many ways to make Kufta. More variations will come as time goes on.

The traditional way to serve Kufta in Aleppo, Syria is with a side dish of tomatoes that have been grilled separately, then peeled, mashed and seasoned.

I'll post that one in the veg section later.

Kufta Barbecue
Kufta Mishwiya

Ingredients:
1 pound finely ground lean beef or lamb
1 small onion, finely chopped
1/2 cup finely chopped parsley (flat leaf/ Italian)
1 teaspoon dried mint
1/4 teaspoon cinnamon
pinch of allspice
pinch of cayenne
4 tablespoons for frying if frying (preferred method is grilling)
salt & pepper to taste

Mix all the ingredients thoroughly until the mixture reaches a dough-like consistency. Form into long, cylinder shapes around skewers.

Broil in oven or over charcoal BBQ, or saute in a frying pan in heated butter, turning frequently to brown evenly. Serve with Arabic (pita) bread, yogurt, and salad.

Note: for a Moroccan version, vary the seasoning, using ground cumin and coriander in place of the mint.

veggie and kufta kebobs:

.jpg   kafta.JPG (Size: 1.32 MB / Downloads: 0) ]]> <![CDATA[Stuffed Onions ~ Gulf States]]> https://twitchinkitchen.com/thread-51.html Thu, 03 Apr 2008 12:57:58 -0400 https://twitchinkitchen.com/thread-51.html IraqIranPakistan and other Persian Gulf States

Other versions of this dish exist with allot less ingredients and spices but this is a much tastier version!

Stuffed Onions
Basal mahshi

Ingredients:
1 oz/30g tamarind pulp
1 cup / 250 ml warm water
5 large yellow onions, unpeeled
1 1/2 pounds /750 g ground beef or lamb
1 1/2 cup long grain rice, rinsed
1 1/2 teaspoons baharat (see below & in ingredient section)
1/2 teaspoon turmeric
salt
freshly ground black pepper
1/2 cup chopped peeled tomatoes
2 tablespoons tomato paste
2 tablespoons chopped parsley
1 tablespoon vegetable oil or Light olive oil
1 tablespoon melted ghee or veg oil
2 teaspoons sugar

In a small bowl, soak the tamarind in half the warm water for 30 minutes.
Strain into a bowl, pressing with back of spoon to separate pulp from liquid. Reserve liquid and discard seeds and fibers.

Peel onions and carefully cut out the root with the point of a knife.
Slit onion on one side through to center, cutting from top to root end.

Bring a pot of water to a boil, add onions and boil until softened, 8-10 mins. Drain and let cool. (this can be done hours before you start this meal for getting them cool easier)

In a bowl, thoroughly combine beef or lamb with rice, Baharat, turmeric, salt and pepper to taste, tomatoes, tomato paste, parsley and veg or olive oil.

Carefully separate the onion layers. Outer layers may be cut in half; leave inner layers intact. Discard onion centers. Place about 1 tablespoon meat mixture on a layer of onion and roll up firmly.

Coat a heavy sauce pan with ghee or oil. Place the rolls in pan with seam-side down. Sprinkle layers lightly with salt.

Combine tamarind liquid with remaining warm water and sugar. Pour over the rolls.

Invert a heavy plate on top of the rolls to keep them in place during cooking. Cover, bring to a simmer over medium heat, reduce heat to low and cook for 1 1/2 hours.

Serve hot with salads, pickles, and pita bread.

The onions may also be served at room temperature as an appetizer.

serves 6-8 as a main course, 12 as an appetizer
cooking time: 1 3/4 hours

--------------------------------------------------------------------------------
Baharat:
A blend of spices used in the Persian Gulf States and Iraq. It can be found in Middle Eastern stores or you can mix your own by combining the following:

ingredients:
4 tablespoons: black pepper & mild paprika
2 tablespoons: coriander seed, cassia cinnamon and cloves
3 tablespoons cumin
1 teaspoon: cardamom and nutmeg

Store Baharat in a tightly covered jar in a dark place for up to 6 months.]]> IraqIranPakistan and other Persian Gulf States

Other versions of this dish exist with allot less ingredients and spices but this is a much tastier version!

Stuffed Onions
Basal mahshi

Ingredients:
1 oz/30g tamarind pulp
1 cup / 250 ml warm water
5 large yellow onions, unpeeled
1 1/2 pounds /750 g ground beef or lamb
1 1/2 cup long grain rice, rinsed
1 1/2 teaspoons baharat (see below & in ingredient section)
1/2 teaspoon turmeric
salt
freshly ground black pepper
1/2 cup chopped peeled tomatoes
2 tablespoons tomato paste
2 tablespoons chopped parsley
1 tablespoon vegetable oil or Light olive oil
1 tablespoon melted ghee or veg oil
2 teaspoons sugar

In a small bowl, soak the tamarind in half the warm water for 30 minutes.
Strain into a bowl, pressing with back of spoon to separate pulp from liquid. Reserve liquid and discard seeds and fibers.

Peel onions and carefully cut out the root with the point of a knife.
Slit onion on one side through to center, cutting from top to root end.

Bring a pot of water to a boil, add onions and boil until softened, 8-10 mins. Drain and let cool. (this can be done hours before you start this meal for getting them cool easier)

In a bowl, thoroughly combine beef or lamb with rice, Baharat, turmeric, salt and pepper to taste, tomatoes, tomato paste, parsley and veg or olive oil.

Carefully separate the onion layers. Outer layers may be cut in half; leave inner layers intact. Discard onion centers. Place about 1 tablespoon meat mixture on a layer of onion and roll up firmly.

Coat a heavy sauce pan with ghee or oil. Place the rolls in pan with seam-side down. Sprinkle layers lightly with salt.

Combine tamarind liquid with remaining warm water and sugar. Pour over the rolls.

Invert a heavy plate on top of the rolls to keep them in place during cooking. Cover, bring to a simmer over medium heat, reduce heat to low and cook for 1 1/2 hours.

Serve hot with salads, pickles, and pita bread.

The onions may also be served at room temperature as an appetizer.

serves 6-8 as a main course, 12 as an appetizer
cooking time: 1 3/4 hours

--------------------------------------------------------------------------------
Baharat:
A blend of spices used in the Persian Gulf States and Iraq. It can be found in Middle Eastern stores or you can mix your own by combining the following:

ingredients:
4 tablespoons: black pepper & mild paprika
2 tablespoons: coriander seed, cassia cinnamon and cloves
3 tablespoons cumin
1 teaspoon: cardamom and nutmeg

Store Baharat in a tightly covered jar in a dark place for up to 6 months.]]>