https://twitchinkitchen.com/ Wed, 06 May 2026 12:13:38 +0000 MyBB https://twitchinkitchen.com/thread-717.html Tue, 02 Feb 2021 14:21:54 -0500 https://twitchinkitchen.com/thread-717.html 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.


  greenbeans_in_oil.jpg (Size: 3.04 MB / Downloads: 0) ]]> 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.


  greenbeans_in_oil.jpg (Size: 3.04 MB / Downloads: 0) ]]> https://twitchinkitchen.com/thread-379.html Fri, 24 Jul 2009 16:56:05 -0400 https://twitchinkitchen.com/thread-379.html This is filling comfort food withch fits easily with other dishes or alone. You find it in Turkey and in Arab countries.

Bulgur Pilaf with Chickpeas

Ingredients:

• 4 1/2 cups water or chicken or meat stock * you may use bouillon cubes or paste
  
• 3 cups coarse ground bulgur, washed in cold water and drained
  
• 4 Tbsp butter or sunflower oil
  
• A 14 oz can chickpeas, drained
  
• salt and pepper
  

Bring the stock to boil.
Pour in the bulgur and cook, covered on low heat for about 15 minutes or until the water is absorbed and the grain is tender.
Stir in the butter an the chickpeas and salt and pepper, heat through.

Variation:
Garnish with 1 large sliced oinion fried in oil until carmelized.
You can substitute fava beans or any other of your choosing instead of chickpeas.]]> This is filling comfort food withch fits easily with other dishes or alone. You find it in Turkey and in Arab countries.

Bulgur Pilaf with Chickpeas

Ingredients:

• 4 1/2 cups water or chicken or meat stock * you may use bouillon cubes or paste
  
• 3 cups coarse ground bulgur, washed in cold water and drained
  
• 4 Tbsp butter or sunflower oil
  
• A 14 oz can chickpeas, drained
  
• salt and pepper
  

Bring the stock to boil.
Pour in the bulgur and cook, covered on low heat for about 15 minutes or until the water is absorbed and the grain is tender.
Stir in the butter an the chickpeas and salt and pepper, heat through.

Variation:
Garnish with 1 large sliced oinion fried in oil until carmelized.
You can substitute fava beans or any other of your choosing instead of chickpeas.]]> https://twitchinkitchen.com/thread-378.html Fri, 24 Jul 2009 16:21:16 -0400 https://twitchinkitchen.com/thread-378.html Coarse ground bulgur is used to make pilaf. About one and a half times the volume of water or stock is needed to cook it. This quick and easy dish is an ideal alternative to rice or potatoes. You may well want to adopt it as an accompaniment to stews, grills, and indeed to all foods that are usually coupled with rice. It is tastier when real chicken or meat stock is used, but you can use bouillon cubes or paste, and water alone will do very well.

Plain Bulgur Pilaf

serves 6-8
Ingredients:

• 4 1/2 cups water or stock (you may use bouillon cubes)
  
• 3 cups coarse ground bulgur, washed in cold water and drained
  
• salt and pepper to taste
  
• 4 - 5 Tablespoons butter, cut into small pieces or vegetable or olive oil
  

Bring the water or stock to the boil in a large pan and pour in the bulgur.
Add salt and pepper to taste *remember, your stock may be salty so be careful adding salt!
Cook covered over low heat for 10 - 15 minutes or until all the liquid is absorbed, adding a little water during this period if it's not yet tender and seems dry.

Stir in the butter or oil and leave off the heat, covered for 15 minutes, to allow the wheat to swell and become tender before serving.

Variations:
For a grand and delicious pilaf, stir in 2 - 3 tablespoons toasted pine nuts or slivered almonds and 2 raisins when you pour in the bulgur.]]> Coarse ground bulgur is used to make pilaf. About one and a half times the volume of water or stock is needed to cook it. This quick and easy dish is an ideal alternative to rice or potatoes. You may well want to adopt it as an accompaniment to stews, grills, and indeed to all foods that are usually coupled with rice. It is tastier when real chicken or meat stock is used, but you can use bouillon cubes or paste, and water alone will do very well.

Plain Bulgur Pilaf

serves 6-8
Ingredients:

• 4 1/2 cups water or stock (you may use bouillon cubes)
  
• 3 cups coarse ground bulgur, washed in cold water and drained
  
• salt and pepper to taste
  
• 4 - 5 Tablespoons butter, cut into small pieces or vegetable or olive oil
  

Bring the water or stock to the boil in a large pan and pour in the bulgur.
Add salt and pepper to taste *remember, your stock may be salty so be careful adding salt!
Cook covered over low heat for 10 - 15 minutes or until all the liquid is absorbed, adding a little water during this period if it's not yet tender and seems dry.

Stir in the butter or oil and leave off the heat, covered for 15 minutes, to allow the wheat to swell and become tender before serving.

Variations:
For a grand and delicious pilaf, stir in 2 - 3 tablespoons toasted pine nuts or slivered almonds and 2 raisins when you pour in the bulgur.]]> https://twitchinkitchen.com/thread-178.html Tue, 15 Apr 2008 09:11:56 -0400 https://twitchinkitchen.com/thread-178.html

Baked Mixed Vegetables
Güvec - Turkey


Ingredients:

2 Japanese eggplants (long) (aubergines) or
1 medium globe eggplant
salt
6 tablespoons olive oil
3 small yellow onions
2 cloves garlic, crushed
4 small zucchini, cut into 1 1/2 inch (4cm) pieces (circles)
3 small green bell peppers, seeded and quartered
8 oz. green beans, trimmed
4 or 5 small tomatoes peeled and sliced
freshly ground black pepper
3 tablespoons chopped fresh flat leaf parsley
8 oz. (250g) okra -optional
1/2 cup water (4 fl oz/125 ml)

Remove stems from eggplants. At intervals along the length of each, peel off strips of skin, 1/2 inch wide, to create a striped effect. Cut Japanese eggplants into 1/2 inch slices; quarter globe eggplant lengthwise, then cut into chunks. If using globe eggplant, spread pieces onto a baking sheet and sprinkle liberally with salt. Let stand for 30 mins, then pat dry with paper towels. This takes out any excessive water.

Heat 3 tablespoons oil in a frying pan over high heat. Add eggplant and fry until lightly browned, 8-10 mins. Remove to a plate - do not drain.

Heat remaining 3 tablespoons oil in same pan over medium-low heat. Add onions & fry until translucent, about 5 mins. Stir in garlic, cook for 1 min, then remover from heat.

Preheat oven to 350°. Place a layer of eggplant in the bottom of an 8 cup capacity casserole or baking dish with lid. Top with some zucchini, peppers and green beans. Spread onion mixture on top and cover with salt, pepper, and some parsley. Repeat layers until all ingredients are used, reserving some tomato slices & parsley.

Top with okra if using, cover with reserved tomato slices, and sprinkle with reserved parsley. Season with salt and pepper and add water.

Cover and bake until vegetables are tender, 1 to 1 1/2 hours. Serve as an accompaniment to roast or grilled meats and poultry. Can be also be served as a light meal; bread and feta cheese are customary accompaniments.

serves 6
cooking time 2 2 1/2 hours]]>

Baked Mixed Vegetables
Güvec - Turkey


Ingredients:

2 Japanese eggplants (long) (aubergines) or
1 medium globe eggplant
salt
6 tablespoons olive oil
3 small yellow onions
2 cloves garlic, crushed
4 small zucchini, cut into 1 1/2 inch (4cm) pieces (circles)
3 small green bell peppers, seeded and quartered
8 oz. green beans, trimmed
4 or 5 small tomatoes peeled and sliced
freshly ground black pepper
3 tablespoons chopped fresh flat leaf parsley
8 oz. (250g) okra -optional
1/2 cup water (4 fl oz/125 ml)

Remove stems from eggplants. At intervals along the length of each, peel off strips of skin, 1/2 inch wide, to create a striped effect. Cut Japanese eggplants into 1/2 inch slices; quarter globe eggplant lengthwise, then cut into chunks. If using globe eggplant, spread pieces onto a baking sheet and sprinkle liberally with salt. Let stand for 30 mins, then pat dry with paper towels. This takes out any excessive water.

Heat 3 tablespoons oil in a frying pan over high heat. Add eggplant and fry until lightly browned, 8-10 mins. Remove to a plate - do not drain.

Heat remaining 3 tablespoons oil in same pan over medium-low heat. Add onions & fry until translucent, about 5 mins. Stir in garlic, cook for 1 min, then remover from heat.

Preheat oven to 350°. Place a layer of eggplant in the bottom of an 8 cup capacity casserole or baking dish with lid. Top with some zucchini, peppers and green beans. Spread onion mixture on top and cover with salt, pepper, and some parsley. Repeat layers until all ingredients are used, reserving some tomato slices & parsley.

Top with okra if using, cover with reserved tomato slices, and sprinkle with reserved parsley. Season with salt and pepper and add water.

Cover and bake until vegetables are tender, 1 to 1 1/2 hours. Serve as an accompaniment to roast or grilled meats and poultry. Can be also be served as a light meal; bread and feta cheese are customary accompaniments.

serves 6
cooking time 2 2 1/2 hours]]> https://twitchinkitchen.com/thread-142.html Tue, 08 Apr 2008 19:18:32 -0400 https://twitchinkitchen.com/thread-142.html

These little triangualr shaped pies are a famous Lenten specialty of the Orthodox Chrstian communities of Syria and Lebanon. You can server them hot or cold. They are meant to be tart and lemony. The filling must not be wet or the dough will get soft and will stick to the baking sheet and tear when it is baked. For this reason it is bets to use frozen spinach, squeezed dry. Give these Meat Pies a shot too!
   
Spinach Pies
Fatayer bi Sabanikh

Ingredients:

For the filling:
2 pounds forzen leaf spinach -defrosted
1/4 cup extra virgin olive oil
1 onion, chopped fine
4 tablespoons sumac
Juice of 1 lemon
1 cup pine nuts  (optional)
Salt and pepper

Prepare the pie dough as described in my basic dough for pies thread.

For the filling, put the spinach in a colander and press out the water, the squeeze the leaves between your palms to get rid of any remaining liquid.

Coarsely chip the spinach adn mix in a bowl with the rest of the filling ingredients. * you can use chopped frozen spinach for this instead of chipping it up!

Punch down and knead the risen dough briefly. Divinde into 4 or 6 balls for easier handling.  Take small golf ball sized chunks and from into round balls to roll out.
When rolling out one balls keep remaining ones in wrapped in plastic to prevent drying out.

Roll out each ball on a lightly floured surface with a floured rolling pin and keep turning over the dought and dusting underneath with flour so thatit does not stick.

Roll out as thinly as possible (the dough is very elastic and springs back!). You should be making little 5 inch circles of dough for each pie. This should be VERY thin.

The traditional way is to take walnut sized lumps of dough, flatten them between your oiled palms and pull and stretch the dough out as thinly as you can.

To make the pies, take each dough round, lay it flat and put a tablespoon of filling in the middle. Shepe into the traditional 3 sided pyramid with a rounded base by lifting up the three sides with both hands and bringing them together over the filling. Pinch the edges together, making thin, riged joints in the shape of a 3-sided star and closing the pies.

Place on a lightly oiled baking sheet and press down a little to flatten thier bases.

Bake in a preheated 450° ofen for 10 minutes or until golden brown.

Note: I like to make a lemon juice / olive mixture and spread this onto the baking sheet with a brush. It gives the bottoms of the pies a lovely tart taste!
I've been eating these pies since I can remember and can never get enough of them!

These are MY very own spinach pies!

  Syrian spinach pies.JPG (Size: 63.88 KB / Downloads: 1) ]]>

These little triangualr shaped pies are a famous Lenten specialty of the Orthodox Chrstian communities of Syria and Lebanon. You can server them hot or cold. They are meant to be tart and lemony. The filling must not be wet or the dough will get soft and will stick to the baking sheet and tear when it is baked. For this reason it is bets to use frozen spinach, squeezed dry. Give these Meat Pies a shot too!
   
Spinach Pies
Fatayer bi Sabanikh

Ingredients:

For the filling:
2 pounds forzen leaf spinach -defrosted
1/4 cup extra virgin olive oil
1 onion, chopped fine
4 tablespoons sumac
Juice of 1 lemon
1 cup pine nuts  (optional)
Salt and pepper

Prepare the pie dough as described in my basic dough for pies thread.

For the filling, put the spinach in a colander and press out the water, the squeeze the leaves between your palms to get rid of any remaining liquid.

Coarsely chip the spinach adn mix in a bowl with the rest of the filling ingredients. * you can use chopped frozen spinach for this instead of chipping it up!

Punch down and knead the risen dough briefly. Divinde into 4 or 6 balls for easier handling.  Take small golf ball sized chunks and from into round balls to roll out.
When rolling out one balls keep remaining ones in wrapped in plastic to prevent drying out.

Roll out each ball on a lightly floured surface with a floured rolling pin and keep turning over the dought and dusting underneath with flour so thatit does not stick.

Roll out as thinly as possible (the dough is very elastic and springs back!). You should be making little 5 inch circles of dough for each pie. This should be VERY thin.

The traditional way is to take walnut sized lumps of dough, flatten them between your oiled palms and pull and stretch the dough out as thinly as you can.

To make the pies, take each dough round, lay it flat and put a tablespoon of filling in the middle. Shepe into the traditional 3 sided pyramid with a rounded base by lifting up the three sides with both hands and bringing them together over the filling. Pinch the edges together, making thin, riged joints in the shape of a 3-sided star and closing the pies.

Place on a lightly oiled baking sheet and press down a little to flatten thier bases.

Bake in a preheated 450° ofen for 10 minutes or until golden brown.

Note: I like to make a lemon juice / olive mixture and spread this onto the baking sheet with a brush. It gives the bottoms of the pies a lovely tart taste!
I've been eating these pies since I can remember and can never get enough of them!

These are MY very own spinach pies!

  Syrian spinach pies.JPG (Size: 63.88 KB / Downloads: 1) ]]> https://twitchinkitchen.com/thread-175.html Tue, 08 Apr 2008 18:25:40 -0400 https://twitchinkitchen.com/thread-175.html

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.]]>

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.]]> https://twitchinkitchen.com/thread-71.html Sat, 05 Apr 2008 18:33:11 -0400 https://twitchinkitchen.com/thread-71.html This is generally known throughout the whole of the Middle East. I put it here because I didnt' know where else to put it.

Mashed Potatoes with Butter & Pine Nuts
Batata Melousseh bi Senobar

Ingredients:
2 pounds mealy potatoes
Salt
6 tablespoons butter
1/3 - 1/2 cup milk
pepper
1 teaspoon cinnamon
1 large onion, coarsely chopped
2 tablespoons pine nuts
2 tablespoons olive oil

Peel the potatoes and boil in salted water till tender. Mash them, beat in butter, and milk and season with salt, pepper, and cinnamon.

Fry the onion in oil till golden and add the pine nuts, and let them brown.

Serve the mashed potatoes hot, spread flat on a platter, with the onion and pine nuts on top.

Click for full size image:

  mashed potatoes with pine nuts.jpg (Size: 95.81 KB / Downloads: 1) ]]> This is generally known throughout the whole of the Middle East. I put it here because I didnt' know where else to put it.

Mashed Potatoes with Butter & Pine Nuts
Batata Melousseh bi Senobar

Ingredients:
2 pounds mealy potatoes
Salt
6 tablespoons butter
1/3 - 1/2 cup milk
pepper
1 teaspoon cinnamon
1 large onion, coarsely chopped
2 tablespoons pine nuts
2 tablespoons olive oil

Peel the potatoes and boil in salted water till tender. Mash them, beat in butter, and milk and season with salt, pepper, and cinnamon.

Fry the onion in oil till golden and add the pine nuts, and let them brown.

Serve the mashed potatoes hot, spread flat on a platter, with the onion and pine nuts on top.

Click for full size image:

  mashed potatoes with pine nuts.jpg (Size: 95.81 KB / Downloads: 1) ]]>