Chicken Fatteh
Ingredients:
1 small chicken
1 onion
1 cup of rice
1 pita bread
500gms of sour yogurt
3 garlic cloves
Spices and seasonings to taste
Preparation:
-Clean and season the chicken to taste (salt, pepper, cardamom seeds, and
nutmeg).
-Peel the onion and place the whole onion with the chicken and a cup of water
in a chicken oven bag.
-Roast in the oven over medium heat. Leave to cook for one hour (or more
according to the weight of the chicken.)
-Cut the pita bread into small square pieces and fry them.
-Cook the rice.
-Place the bread in the bottom of the serving pan (which needs to be a
semi-deep dish.)
-After the chicken is cooked, pour the chicken stock onto the bread and mix
with one crushed garlic clove and one spoon of cooked rice.
-Place the remaining rice on top of the bread and chicken stock combination
and make sure it's fully covered.
-Mix the two remaining crushed garlic cloves into the yogurt and pour the
combination over the rice and bread. Remove the bones from the chicken, and
place the chicken pieces on top of the yogurt. Serve immediately
Ingredients:
1 small chicken
1 onion
1 cup of rice
1 pita bread
500gms of sour yogurt
3 garlic cloves
Spices and seasonings to taste
Preparation:
-Clean and season the chicken to taste (salt, pepper, cardamom seeds, and
nutmeg).
-Peel the onion and place the whole onion with the chicken and a cup of water
in a chicken oven bag.
-Roast in the oven over medium heat. Leave to cook for one hour (or more
according to the weight of the chicken.)
-Cut the pita bread into small square pieces and fry them.
-Cook the rice.
-Place the bread in the bottom of the serving pan (which needs to be a
semi-deep dish.)
-After the chicken is cooked, pour the chicken stock onto the bread and mix
with one crushed garlic clove and one spoon of cooked rice.
-Place the remaining rice on top of the bread and chicken stock combination
and make sure it's fully covered.
-Mix the two remaining crushed garlic cloves into the yogurt and pour the
combination over the rice and bread. Remove the bones from the chicken, and
place the chicken pieces on top of the yogurt. Serve immediately
Malfouf-Stuffed Cabbage
Ingredients: -1 medium cabbage -1 1/2 cups of ground beef or ground lamb -1 medium diced onion -1 cup short grain rice -Garlic (few whole garlic cloves peeled) -2 to 3 teaspoons of the following spices: Cumin, Caraway, Cinnamon, Salt&Pepper -Cooking Oil -1 cup of lemon juice -1 cup of water as needed Preparation: -Wash and drain rice.Mix up the ground meat, diced onions and rice; add cooking oil and the spices (Cumin, Caraway, Coriander, Salt and Black Pepper) set aside. -Prepare your cabbage leaves by separating the leaves from the cabbage head. -Cut away stems, save them and use them at the bottom of the pot. -Boil the leaves a few at a time in boiling salted water until they are soft enough to roll. -Prepare stuffing of meat, rice, salt, pepper and the above spices -Cut the leaves to form a cigar size roll. Place stuffing on each leaf, fold sides toward center and roll up from bottom into a cigar shape (similar with stuffed vine leaves). Do not over stuff; make sure that you have space for the rice to expand inside the cabbage rolls. -Press together firmly. Place layer of the saved stems. -Place the whole garlic heads in between the rolled Malfouf. -Sprinkle with salt, caraway and cumin in between layers. Add water, boil then simmer for an hour to an hour and a half. Half way through the cooking time add crushed garlic on to. Let simmer. Simmer gently until rice is tender in barely enough water to cover. Invert your pot in a platter. -You may serve this dish hot or at room temperature, depends on your personal taste. 
Saj Bread
Ingredients: -2 teaspoons of active dry yeast -1 tablespoon of sugar -1 1/4 cups of warm water -3 1/2 cups of all purpose flour -1/2 teaspoon salt -Oil for coating the dough Preparation: -Put yeast in 1/4 cup of the water; add sugar and let stand for 10 minutes.-Sift 2 1/2 cups of flour and the salt into a warm bowl. Form a well in the center; pour in yeast mixture and remaining warm water. -Begin to mix with hand, wooden spoon, or dough hook, adding remaining flour as needed. Turn out onto a floured surface and knead for about 10 minutes, until smooth and no longer sticky. -Oil a large bowl; place dough in bowl and turn to coat with oil. Cover with a damp cloth and put in a warm place free of drafts for 1 1/2 to 2 hours. -Dough should be doubled in bulk. -Knead for a few minutes then divide into balls about 2 1/2 inches in diameter. Roll balls into circles on a lightly floured surface with floured rolling pin, or flatten into circles with hand. -Flip the flattened dough on a curved hot surface (similar to an upside down wok). Bake for less than a minute on one side and then flip to cook the other side. -Sometimes you only cook on one side, depends on your preference. Pile your bread sheets and cover to keep soft and warm or serve immediately. -You may use these sheets of bread as a wrap for anything you like such as cheese, meats or veggies. |
Sfeeha (Meat Pies)
Ingredients:
-Basic bread dough
-1.5 pounds of ground beef or lamb
-2 diced onions
-3 tablespoons tomato paste
-salt/pepper/all spice
-Oil for the pan
-1/2 cup of pine nuts
Preparation:
-Preheat oven to 450 degrees. Combine meat, onions, and seasonings and cook
with little oil until browned fully
-There are few things that you can add to the meat to flavor it even more,
such as adding yogurt or pomegranate molasses or Tihini sauce or tomato
sauce.
-Add the pine nuts
-Cut the dough out to form about 3-4" rounds. Let it rest for 10-15
minutes
-Place some of the meat filling onto the dough
-Place on an oiled baking sheet and bake at 450 degrees for about 15 minutes.
-But depending on your oven it might take less or more time.
-Broil the top to a nice golden brown color. Do not leave for a long time
under the broiler, they burn fast!
Ingredients:
-Basic bread dough
-1.5 pounds of ground beef or lamb
-2 diced onions
-3 tablespoons tomato paste
-salt/pepper/all spice
-Oil for the pan
-1/2 cup of pine nuts
Preparation:
-Preheat oven to 450 degrees. Combine meat, onions, and seasonings and cook
with little oil until browned fully
-There are few things that you can add to the meat to flavor it even more,
such as adding yogurt or pomegranate molasses or Tihini sauce or tomato
sauce.
-Add the pine nuts
-Cut the dough out to form about 3-4" rounds. Let it rest for 10-15
minutes
-Place some of the meat filling onto the dough
-Place on an oiled baking sheet and bake at 450 degrees for about 15 minutes.
-But depending on your oven it might take less or more time.
-Broil the top to a nice golden brown color. Do not leave for a long time
under the broiler, they burn fast!
