Muslimah Cooking Guide

im lazy

2011-09-19T01:20:00.000-07:00

because I dont want to cook hard or time consuming meals, i just want to make something which needs one pan or one pot, a few ingredients and one serving dish. Washing up dishes has something to do with it, yes but i just find myself so un motivated to cook, and want to cook fast but also nutritious meals. I usually love cooking but i maybe going through a phaze as anything that requires a long process makes me yawn, whereas before i would be so excited to try new recipes. Now I cant think of any exciting recipes, nor do i enjoy spending time in the kitchen.. so.. any ideas for One pot or one dish recipe? what do you make when you cant be bothered slaving in the kitchen for hours? any suggestions.. i hope so..

Tabboule

2011-08-05T22:50:00.000-07:00

Now, this might sound alarming, but i used to hate tabboule, but before you jump and say how could you!! let me just explain by saying that I used to order it from takeaway shops which I know dont make it the way its supposed to.. that turned me off making tabbouleh all together, until we had a big bunch of parsley lying around that my mum insisted I use up before it spoils, and judging by the to parsley leaves, it needed to be used right away, so i went ahead and made tabboule and to my amazement, it was just... beautiful isnt the word to describe it. now i know why this simple salad is so famous. heres MY recipe...

1 bunch of parsley finey chopped
4 ripe tomatoes finely diced
3 tablespoons of fine burghul soaked in water for 15 minutes
1/2 yellow onion finely diced
1 cup of finely diced mint
juice of one juicy lemon
teaspoon of salt
3 tablespoons of olive oil.

put all ingredients in a bowl and mix with your hands. serve in a large bowl and decorate with lettuce leaves.

Mezze Dish: Batta Harra (Spicy Potatoes) Dedemed Recipe

2011-05-28T12:56:00.000-07:00

I made a Dedemed Recipe which you can find Here >> BATTATA HARRA RECIPE

If you dont know who dedemed is, well let me just say that she cooks amazing food and you can find here recipe on Youtube. Let me just say that this healthy but very delicious at the same time. People think Potatoes mean unhealthy but thats not true at all. Only fried potatoes are unhealthy and really, anything fried is unhealthy even if its a carrot! next time you want to make some fries next to your burger (which can be done healthy), make this as a side instead of your traditional deep fried fries.

Crispyyy, crunchy, flavourful spicy potatoes (and not that much spice either).

Shish Tawook شيش طاووق (Healthy Food)

2011-05-28T12:44:00.000-07:00

500 gram breast chickens cubes
1/2 cup yogurt
1 tablespoon ketchup
4 garlic gloves mashed
2 tablespoons lemon juice
salt and pepper
wooden scewers

mix yogurt, lemon, ketchup, garlic & spices in bowl. Mix thourougly with the chicken and leave to marinate. once marinated, put on wooden scewers and grill in oven or bbq unti cooked. serve with hot pita bread and maybe some garlic sauce?

Lentil Soup with pita bread croutons شوربة العدس مع الخبز المحمص

2011-05-15T13:30:00.000-07:00

Delicious hot lentil soup.

Ingredients:
2 cups of orange lentils
1 small potato peeled and diced
1-2 carrots grated
1 onion finely diced
1 chicken bulion
Salt pepper and pinch of cumin.
3 garlic cloves finely minced
Fried pita bread for croutons

Heres what you do:
Combine washed lentils, potato and carrot with enough water to boil. add bullion. Boil until tender. In seperate sauce pan fry onion and garlic together until golden. Add to lentil soup mixture then add spices. Add salt to your taste. Blend on high in food processor or hand processor until soup is smooth consistency. Serve with fried pita bread as croutons. YUM.

Potato Salad سلطة بطاطس

2011-05-12T00:59:00.000-07:00

Potato Salad. So many recipes, so many different ingredients, but heres mine.

Ingredients:
some diced potatoes, steamed or boiled
baby carrots and peas steamed
some mayonaise (around half a cup)
some yogurt (also around half a cup)
1 teaspoon of apple cider vinegar (for tangyness)
2 eggs boiled and diced.
and whatever canned veges i have in the pantry that i think will go good.
Paprika for dusting at the end.

I mix everything together then I just sprinkle with paprika in the end. Serve it with something like grilled fish or even chicken in the oven would be great.

Chicken with Bashamel Sauce and Basil الدجاج مع البشاميل والريحان

2011-05-12T00:48:00.000-07:00

I love chicken parmigiana but to be honest, Mozarella cheese is never a staple in my home and I usually cook with staples. I will easily make meals that require mozarella, except i will just like the cheese out. Here i made a chicken parmigiana style chicken except I used Bechamel sauce instead of cheese and I sprinkled dried basil instead of parsley. Oh and by the way, basil is amazing, really it smells fantastic dried of fresh. Try my recipe.

2 chicken breasts butterflied with knife (ask butcher to do it)
2 eggs whisked
2 cups of plain breadcrumbs
1/2 cup tomato puree
Italian seasoning
salt and pepper
Dried Basil
Oil for frying

Bechamel1 tablespoon of butter
3 cups of milk
1/2 cup plain flour

What to do:
1. Season chicken breasts on both sides with salt, pepper and italian seasoning.
2. In seperate bowl wisk 2 eggs with salt and pepper. Place chicken in the bowl. (yes the bowl with eggs)
3. Coat chicken in Breadcrumbs. set aside for later.
4. Make quick bashamel by putting all ingredients for bashamel in sauce pan and stir on medium heat until it thickens. add salt and pepper.
5. Heat a skillet with enough oil to shallow fry the chicken. Fry on both sides until golden and the remove, drain on paper towels, then place in baking dish.
6. Spread some tomatoe puree or any italian tomato pasta sauce on chicken. Top with layer of bashamel. Bake in oven until bashamel forms a crust. ( dont pay attention to mine, I couldnt wait.)
7. Sprinkle with dried or fresh basil before serving.

Mahshy Kromb (New Recipe)

2011-05-10T13:12:00.000-07:00

If you have noticed on my blog, i have a recipe for egyptian stuffed cabbage, well I wont be using that recipe anymore because I have found one that takes less time and less calaroies, less preparation and well its just so much lighter and delicious. So here it is!

2 red onions chopped and rubbed with salt and pepper
2 large tomatoes diced
1 green bell pepper diced
1/2 cup of tomato paste
1 bunch of chopped dill
1 bunch chopped parsley
1 Maggi Chicken cube
3 cups of rice
Spices: Salt, pepper, cumin, chilli powder, cinamon, ginger
1 cup of oil.

Mix all raw ingredients together and stuff prepared cabbage leaves. Line in a pot, fill half way with broth or water if you dont have any and cook for 45 minutes - 1 hour.

Chicken Mandi

2011-05-10T01:22:00.000-07:00

Mandi is a meat chicken or lamb that is cooked underground. The rice is place under the meat so that the rice absorbs the flavour of the meat while its cooking. The high temperature underground creates a fluffy and soft rice and a melt in your mouth chicken, its a taste that you cant forget easily because its so unique. You can make this at home i promise you can produce a very very close effect right on your stove in your very kitchen just by using a 'smoking trick' that i learnt from http://www.yasalamcooking.com/2008/04/chicken-mandy.html. (I love her blog and use it as inspiriation) So When I tried this technique i was absolutley amazed at how accurate the smoky flavour tasted to the one i ate underground. From now on this a regular in my home and I am sure it will be a regular in yours too. Just try it. trust me.

Ingredients:
1 whole chicken cut into halfs
1 small onion grated
2 small tomatoes grated
Spices for chicken: 1 teaspoon of salt, 1/2 teaspoon coarse black pepper 1 teaspoon of seven spices, 1/2 teaspoon of allspice, 1/2 teaspoon Kholenjal (Dried Galangal here in Australia)
1 teaspoon of tomato paste
4 tablespoons of vegetable oil
2 teaspoon of vingegar
Spices for rice: 1 bay leaf, 4 cardamon Pods
2 cups of basmati rice soaked 1/2 hour in water.3 cups of water to cook the rice

how you do it:

1. Make marinade for chicken by placing grated onion, grated tomato, spices, vingegar, 1/2 the amount of tomato paste and oil in a bowl. Mix well and rub all over chicken. Leave to marinade for atleast one hour.
2. Place chicken on baking dish and rub the reminder of tomato paste. Sprinke abit more all spice and oil on top of the chicken and rub. Place around 1/2 cup of water in the baking dish so the chicken stays moist. Cover with foil and bake for 45 minutes.
3. Make rice by boiling the basmati with bay leave, cardamom, and salt with enough water to the rim. When the rice has absorbed the water and almost cooked, Remove chicken from oven and you will find drippings and fat that has released from the chicken. Pour that on the rice and mix. Put the lid back on and lower the heat. Now put the chicken back in the oven without the foil and keep in there under the chicken developed a golden colour.
4. Once the chicken is cooked and golden remove and place on top of the rice. Now take an onion shell and place a dollop of butter in it. With some Bukhoor already heating up on the stove, once hot put inside the onion shell and cover your pot immediatley. Now watch the smoke in awe. Now Keep covered until you serve.

Now give yourself a pat on the back for learning how to make Authentic Mandi at home.

Macarona Bel Bashamel مكرونه بالبشاميل (New Recipe)

2011-05-07T19:07:00.000-07:00

Im using a new Macarona bel Bashamel recipe, as I found this one tastes lighter, healther and overall more delicious. No tomatoe paste or eggs in this one and just a dollop of butter so you will be sure to be having a more nutritious (well kind of!) pasta dish.

ok here is my makarona bashamel recipe, it took me 2 years to perfect.. I used to add eggs and a very thick red sauce but this made it so heavy and hard to breath afterwards.. so I finally came up with a recipe that tastes authentic and so light and tasty. So heres my secret! (Btw I am bad with measurements, so feel free to use your own measuring.. if you are experienced with bashamel then you will have no problems).

Bashamel:

2 tablespoons of unsalted butter ( i make my own butter but use your choice)

1/2 cup of vegetable oil

1 cup of plain flour or enough flour to form a roux.

750 ML to 1 litre of milk (depending on how much your making)

Salt and pepper to taste. (pepper really gives it special taste)

Meat Sauce:

3 or 4 tablespoons of olive oil or vegetable oil.

2 large onions finely diced

500 grams of minced meat

2 tomatoes minced with a grater. ( I use fresh tomatoes because they really give a wonderful flavour)

salt and pepper to taste. (again these too are important, never underestimate salt and pepper =)

and ofcourse last but not least boiled rigatoni or penne pasta.

Heres what you do.

first step I make the meat sauce. I saute onions in oil until yellow, add meat and cook until no pink left. I brake it with a fork when it comes to layering its easier. I add salt and pepper, fresh tomato juice, and i simmer for 30 minutes or until all the tomatoe juice is absorbed into the meat. keep stiring from time to time.

season with more salt and pepper. once done set aside.

Then I make the bashamel and at the same time boil pasta. I start making bashamel by melting butter with oil on low heat. I then add flour until it makes like a pasty consistency, then I add milk little by little while stiring with a whisk until i see that its smooth, and then i add the rest of the milk and simmer on medium heat.

Once the bashamel has thickened to my liking, i season with salt and pepper. Meanwhile the pasta should be cooked or almost cooked. I drain it, then i put it in a bowl and mix 2 cups of the bashamel with it so that it remains moist and absorbs the bashamel flavour. it also helps making the layering easier so the pasta lays flat when you layer it.
then i take a deep baking pan, I place a layer of pasta, pressing down with a spatula, then a layer of the yummy meat sauce, spreading it out evenly. then a layer of pasta on top. then I take the bashamel and with a ladel, i pour it on top and smooth it out. keep in mind that i make sure a thick bashamel layer is added on the top and no pasta bits are sticking out. theres nothing worse than a dry makarona bel bashamel.

=)..

Crab Cakes

2011-05-07T18:22:00.000-07:00

Seafood is quick, fast, healthy and delicious. Crabs are beautiful and have a really delicate flavour which I love. I find crab cakes are a really unique and different way to serve crab and the best part is that you dont even need to buy a crab and pick the meat, just use canned. Its a hit with both kids and adults, so be sure to make this next time your serving your guests seafood.

Ingredients
2 cans of good quality canned crab (I bought mine from Asian store)
1 teaspoon of Mayonaise
1 egg
1/2 cup of bread crumbs
pinch of salt and pepper
some paprika.
more bread crumbs for coating the crab cakes
4 tablespoons of oil for frying.

What to do:
In a bowl combine crab, mayonaise, egg, bread crumbs and spices. Mix well with wooden spoon. Form into round patties and pat in breadcrumbs. Heat some oil in a fry pan and cook the crab cakes on medium heat for 7 minutes on each side. serve immediatley.
Note: Next time I will add some chopped dill and maybe some chopped scallions.

Vegetarian Lasagna

2011-04-25T22:07:00.000-07:00

I think if I wasnt a Muslim, i would be vegetarian, Islam enourages to eat what is lawful and for us that is meat, but whats also lawful and good for us too is vegetables. I love vegetables, I love how they make ever meal more interesting and not to mention colourful.. and I never say no to a vegetable. I decided to try something other than meat and bachamel lasagna which oh soooooo good but oh so calorielicious. lol. Heres my version of vegetarian lasagna.

Ingredients:
2 cups of diced pumkin
1 packet of frozen spinach
2 cups of mushrooms thick sliced
1 onion diced
3 cups of low fat ricotta ricotta
1 tablespoon of italian seasoning
1 egg
1 jar of italian pasta sauce (their delicious so go ahead use some!)
Mozarella cheese
1 packet of no boil lasagna (make life easier!)
Oil

1. boil diced pumkin for 20 minutes. Drain place in bowl and mash lighlty. add salt and pepper. Set aside.
2. saute some spinach with half the diced onion and salt and pepper. If theres any juices drain.
3. saute mushrooms with the rest of the onion with salt and pepper. set aside.
4. In a bowl combine ricotta cheese, egg, italian herbs, some mozerella cheese, and salt and pepper. set aside.
5. Take a rectangle baking dish and begin layering by putting some sauce down the bottom, a layer of lasagna, sauce and then ricotta cheese followed by spinach. Then a layer of lasagna, sauce, ricotta, then mushrooms, then a layer of lasagna, sauce, pumkin and keep repeating until you run out of fillings but remember you have to put a layer of sauce on top of each lasagna to help it cook. the final layer top off with sauce then plenty of mozeralla cheese. (my favourite). add some parmesan if you have some and then cover with foil and bake for 40 minutes, uncovered 10 minutes or until cheese forms a light crust.

Serve with garlic bread and salad. Perfect!

Home made Hommos (No canned stuff around here)

2011-04-25T21:49:00.000-07:00

Chickpeas are one of my favourite beans/pulses. There full of protein, vitamins, minerals, and there are so filling that by the time main meal hits your table, your practically full from all that dipping and scooping up hommos with bread, so remember to eat this lightly if your having this as an apetizer or go full out and eat as much as you want if your having this as a brunch. What i love about hommos is that its so versatile, you can eat with anything and the taste is mild but the kick of lemon and garlic give it a nice touch. When I see hommos, I must say, i love it to be creamy, white and thick but not too thick. It has to be thick enough to stay on the bread but also creamy enough to be able to spread effortlessy. Heres how i make this classic hit.

1 and 1/2 cup of dried chickpeas (from arabic supermarket)
1/2 cup of tahini
Juice of 2 lemons.
1 teaspoon of lemon zest
4 gloves garlic mashed
salt
Water to thin the tahini

1. Soak the chickpeas overnight in water. Water should be 2 inches above chickpeas.
2. In the morning, wash chickpeas, but in saucepan with water to the rim and simmer for 2 hours.
3. When chickpeas are mushy, drain and put in food processor.
4. Take tahini in a small bowl and add water little by little and whisk until tahini is white and smooth. (It will get clumpy but thats normal just keep whisking and adding water until its completley smooth and has a white colour).
5. Add tahini, lemon juice, garlic, lemon zest and salt to the food process which already has chickpeas and blend on high until its smooth and creamy. Chill and go crazy with garnishing like me lol.

Kibbah Shami (Meat stuffed with meat)

2011-04-25T20:46:00.000-07:00

My Kibbeh

this is a Lebanese/Syrian/Palestinian meat apetizer which consists of a meat and burghul paste which is used as an outer layer for the stuffing inside. The stuffing inside is a combination of sweet onions, ground meat, spices and topped off with nuts. When deep fried, the result is a delicious crispy outside and a sweet delicious inside and these make an excellent apetizer for special occasions, namely ramadan. They take abit of practice to learn how to make but the final result is beautiful. Its a hit for meat lovers and everyone will love it. You can use this recipe Easy Kibbeh

I served it with a mint and yogurt side garnished with pomegrantes.

Lusious Tres Leches Cake

2011-03-25T23:48:00.000-07:00

Do you need a lusicous soft cake recipe? Do you love sweets but only when they are dense and full of creamy goodness? well then you must be like me and this recipe must be for you. Let me first tell you what tres leches cake means. A cake which is soaked in Tres leches which means three milks in latin. These three milks that the cake is trenched in lends its sweet dense undescribable softness to the cake as well as sweeetness! It is yummy and so nice, everyone loved it and was asking me for the recipe, infact its so easy i think i don't deserve so much praise because its so simple!! ok let me show you how to make this delicious masterpeice. It freezes well and can keep it in the fridge for 2 days. Enjoy it.

Cake:

1 box vanilla cake mix

2/3 Cup milk

3 tablespoons of softened butter

3 eggs

Milk syrup:

1 can condensed milk

1 can evaporated milk

1 and 1/2 cup of heavy cream or half and half

Steps:

Preheat oven to 180 degrees. Place cake ingredients in a bowl. Mix with electric beaters or wooden spoon ( i used a spoon). Grease a rectangle baking pan with butter or shortening. Place the cake mixture in it. Spin the pan around to release air bubbles. Bake in oven for 25 minutes or until golden and the center comes clean when poked with a knife. In a separate bowl mix the milk syrup ingredients and stir.

Once cake is ready and cooled off poke the cake all over with fork. then pour the syrup on top. Allow it to soak and refrigerate for 4-6 hours. Slice and decorate with fine shredded coconut or if you like whipped cream and strawberries.

Home-made Burgers with Big Mac Sauce

2011-01-16T18:03:00.000-08:00

Asalamu Alaikum Sorry I haven't been posting guys, Im back with with a delicious recipe for you all, you will never eat take-away burgers again. I hope you enjoy!
Burger Patty
1/2 Kilogram of Minced Lamb or beef
1/2 cup of chopped fresh parsley
1/2 white onion
Salt and Pepper for seasoning

Big Mac Sauce
1 cup of Egg Mayonaise (Thick consistency, none of that runny stuff)
1/2 cup of gherkin Pickles finely chopped
1 small onion finely diced
3 table spoons of white vinegar
1/2 tsp of Mild Paprika

You will also need the usual Burger Buns, lettuce tomatoe or any toppings you like on your burger.

Steps:
To make the burger patties, place mince meat in food processor along with finely chopped onions and finely chopped parsley. Pulse until it is all combined and meat has become consistency has become finer. Remove from food processor and add to bowl. Add generous salt and pepper and mix well with hands. Form the meat into round patties and place on baking paper. Place a sheet of baking paper on top as well. Set in fridge for 1 hour to set.

Big Mac Sauce.
in a bowl, combine Mayonaise, gherkins and paprika. In a seperate bowl place chopped onions with vingegar and microwave for 1 minute. Remove onions from vinegar and add to sauce. mix well. Set aside.

Emsemble your burger by adding big mac sauce on both buns, then a lettuce, meat and tomatoe. You can also add caramalized onions, mushrooms, cheese and anything you prefer. serve with home-made coleslaw, thick fries and a cold drink.

Has anyone made any of my recipes?

2010-10-28T15:19:00.000-07:00

I originally made this blog to keep a record of all my recipes and use them whenever I needed, however, when I tried to search for online egyptian recipes, I hardly found any so i thought this blog would be good for those like myself who like to cook egyptian/mediterianian recipes. But now Im starting to wonder.. has anyone ever made any of my recipes?? If you have how did they turn out? By the looks of my comments I don't expect many but hey no harm in asking!

Stuffed Bell Peppers (Capsicum)

2010-08-01T21:58:00.000-07:00

Really tasty and really easy!

Ingredients:
As many peppers as you like preferably red for a sweeter taste
4 onions diced
3 large tomatoes diced
4 large table spoons of tomato paste
1 1/2 cups of water
500 grams of ground beef
3 cups of rice
Chopped up parsley, dill & corriander
Teaspoon each of: Cumin, 7 spices, salt, pepper, and cinnamon & 1/2 teaspoon of ginger powder

What to do:
Cut around the top root of the peppers. Make sure you do not cut the top half and make a lid as this is unnecessary. Cut around the stem of the peppers. Wash well and set aside.

Now make the stuffing. In a large pot saute onions until caramalized. Add beef and cook until no more pink. Add chopped tomatoes, tomato paste water and spices and simmer for 15 minutes. Taste for Salt and season to your liking.

Add rice and chopped herbs to the stuffing Mix well and put in a bowl reading for some serious stuffing.

Stuff the bell peppers allowing space for the rice to expand (dont fill it to the top, leave about 1 cm) Arrange in a deep cooking pot. Fill the pot 2 inches of water. The trick is that the tomatoes in the rice mixture already provide it with enough water to cook through but you have to add extra water as well. Cook with lid on (medium heat) for 45 mins or until the rice is cooked and peppers are tender.. You can use the same stuffing to stuff Vine Leaves (Absolutely delicious) as well as Zucchini.

Serve as a side dish. Here I served it with Macarona Bashamel and some lamb.

Mahshi kromb.. (old recipe people) i use a different one now.

2010-07-28T18:16:00.000-07:00

Mahshy Kromb means Stuffed Cabbages. They're delicious and can be seen in many different cuisines not just Egyptian. Each country has their own way of making this scrumptious meal but I find what makes this way stand out is that the cabbage leaves are cut into small peices that way you get a much bigger quantity and you still feel like your eating a cabbage roll. My mother makes these actually bigger than usual and that's the way I love it.. You can see these at almost every 3ezooma ( dinner invitation) and eaten throughout the year. Let me show you how I make it..

Ingredients
1 Large Cabbage
Some slices of butter
3 cups of broth.

Stuffing
3 large onions diced finely
3 large tomatoes chopped
3 large tablespoons of tomato paste

teaspoon each of: Cumin, chilli powder, 7 spices, Salt, pepper, Cinnamon, ginger powder
Chopped up pints of Dill, parsley and coriander (Add as much as you like. The more you add the better the flavour)
3 Cups of short grain rice
& Water

How to make it
This is the most trickiest part. Core the Cabbage from the bottom. Once its corred take a large pot full of water and put it on medium heat until the water is simmering. Place the cabbage in the water the cored side for down for 5 minutes to soften the stubborn edges so that it will be easier for the leaves to remove. Now turn the cabbage cored side up and when the leaves begin to soften you will see that its easy to remove the cabbage leaves one by one. Do not wait until the cabbage leaves turn see-through. Remove them when they are still green but bendeble. About 1 minute for each layer is enough. The trick with this is that you dont want to boil the cabbage leaves you just want to soften them but still keep its freshness because they will go for a second time in cooking process.

Once all the cabbage leaves have been softened and removed, Take each cabbage leave and cut into rectangle shapes, long and wide enough to wrap. They should be cut with the grain of the cabbage leaves, so cut them going across with the cabbage line/veins.

One you've cut all of them, stack them on top of each other on a tray and set aside like this:

Okay by now you should now that this dish will need some patience and time but belive me, its worth it! So lets make the stuffing now!
First saute the diced onions in some oil in a deep pot. Once they are caramalized add the diced tomatoes, tomato paste and enough water to make it into a saucy consistancy. Place the lid on the top and simmer until the tomatoes have disintegrated and the sauce become thick, add more water if its too thick. Add the spices and chopped herbs simmer for a further 2 minutes. Now add your rice and stir very well. Keep it on the stove for 5-10 minutes for the rice to partially cook and soak up all the flavours from the sauce. Transfer the rice mixture to a bowl and now you are prepared to stuff.

Take a generous pinch of the rice and place at the top of the cabbage leave, tuck the top under the rice and keep rolling until its closed. Line in a pot straight away. The process is like this:

Keep lining until youve reached the top of the pot..

Place some slices of butter on top and cover with enough broth until it reaches the rims of the pot. Simmer on high first until it starts to bubble then switch on low heat and cook for 1 hour or until the cabbage is soft and the rice is cooked and delicious.. Enjoy!

Al hamdulilah!

Samak Mashwa bel Radah

2010-07-24T17:45:00.000-07:00

Samak mashwe bil radah (grilled sea bass with bran) please don't let the picture scare you off.
Serves 4-6
this is a really nice way of grilling fish. The bran allows the fish to cook while keeping it nice and moist inside. The finished product as you can see isn't the most attractive dish to look at, the charred bran and all! But, it does get removed before serving. What you're left with is a perfectly cooked whole fish that is very moist.
1 large fish about 3 to 4 pound cleaned and cut from the side
10 garlic cloves
1tsp cumin
1tsp salt & pepper
juice of 1 lemon juice
1 cup bran (radah)

second marinate

1 cup vinegar
4 or 5 crushed garlic
1/2 cup water
salt & pepper
1/2 tsp cumin
1 chili pepper finely sliced (optional)
on both sides of the fish cut 3 or 4 slashes into the flesh of the fish.
Mash together the garlic, cumin, salt, pepper and the lemon juice
place the garlic mix into the fish cavity and into the slits. Refrigerate and leave to marinate for about 30 min.
Heat barbecue to 5oo
cover fish thoroughly with the bran. Place on the grill for about 6 min. The bran will charred
turn the fish very carefully and grill for another 6 to 7 min until fish is cooked, flesh should be opaque in color.
While grilling the fish, combine the vinegar, garlic, salt, pepper, cumin and chile allow to boil and reduce cooking for about10 min. When fish is ready, pour the vinegar mixture over the fish. Remove the bran coating before serving.

I got the recipe from here

Cool refreshing Tzatziki dip سلطة زبادى

2010-06-03T17:13:00.000-07:00

Ive seen many versions of this delicious yogurt dip, and after trying many, I made my own version and ive found that i make it very simple and easy and the taste is very delicious! I usually make this when we are having grilled lamb or chicken and it goes great as refreshing accompaniant to spicy middle-eastern food. You can spread it on a sandwich or even use it as dipping sauce with some lebanese bread, its versitale and del-ici-ous.

Ingredients
Some greek yogurt ( It only works with greek yogurt because of its thick consistency)
2 cloves garlic minced with some salt

2 cucumbers diced finely
A good pinch of cumin

generous drizzles of olive oil

Garnish: Paprika, olives, mint, whatever you can find!

Heres what you do:
Place the yogurt in a bowl, add minced garlic. I find that mincing or mashing the garlic with abit of salt really brings out the flavour of the garlic, so i add it with the garlic rather than putting salt in the yogurt. I then add the diced cucumbers and cumin and mix really well with a spoon. Drizzle olive oil on top and serve with anything you like. Its so cool and refreshing not to mention delicious!

*Sorry about the missing picture. I will upload one as soon as I buy a new camera*

Kabsa Rice

2010-04-18T12:53:00.000-07:00

Kabsa rice is an accompiant to meat and this dish comes from Saudi Arabia and its very tasty. Serve this along side meat or chicken either way its delicious. Different people use different recipes; and this is one passed down from my mum so its great I must say. Dont be intimidated by the long list of spices - its actually very easy and the spices give it all the flavour.

Ingredients

4 tablespoons of ghee

2 cups of Basmati Rice

4 and 1/2 cups of water

1 bullion cube dissolved in abit of hot water

2 tablespoons of tomatoe paste

1 onion finely chopped

1 cinnamon stick

1 tablespoon of seven spices

1 teaspoon of cumin

1 teaspoon of cardamom powder

1 teaspoon of ginger powder

2 dried black lemons

2 teaspoons of salt

1 teaspoon of pepper

3 cloves

Garnish

4 boiled eggs halved.

Cashew and Almond nuts roasted in butter

What you do:

In a pot melt ghee and saute onions until caramalized nicely. Add all the spices and saute for further 2 minutes. Add tomatoe paste and stir until it darkens. When it does that add 1/2 cup of water and continue to simmer for 5-10 minutes. Now add your rice and 4 cups of water & bullion cube. Stir gently to ensure all the spices are distributed evenly. Simmer on low for 30 minutes with the lid on or until rice has cooked through. Fluff up with a fork.

Serve on a big plate and garnish with the cashew and almonds roasted in butter and Halved eggs. Feel free to garnish with anything such as fried onions, peas, pine nuts, and raisins.

Serve this with yougurt as a side & meat of your choice.

Steak with Mushroom sauce

2010-03-29T15:10:00.000-07:00

This is the perfect meal for winter or summer whether you need some delicious comfort food on a rainy night or a scrumptious easy meal for a hot day. The tasty creamy mushroom sauce against the tender steak will have your taste buds in joy. Serve this with sides of your choice and tuck in!

What you need:

Steak fillets

2 tablespoons of olive oil

1 small onion finely chopped

2 garlic cloves minced

2 cups of diced mushrooms of your choice

2 cups of thick cream

Sprinkle of Mozzarella cheese for garnish

Salt and pepper

What you do:

First thing you will need season the steak with salt and pepper. Drizzle some oil on a pan and cook the steaks for 7 minutes on each side or until a slighty crispy crust has formed. One it has cooked turn off the heat immediately and leave in the same pan.

In a separate pan put your oil and fry your onion and garlic until onion is soft and garlic is fragrant. (It smells amazing by the way!) Then add your mushrooms and sauté for a further 4 minutes. Add salt and pepper to your liking. Once the mushrooms have wilted add your thick cream and simmer on medium low for 10 minutes. (The smell by now will have you craving!)

Pour the sauce over the steaks and heat through. Sprinkle with mozzarella cheese for extra body to this already yummy meal.

Serve with mash potatoes, garlic bread, salad, rice, pasta.. the list goes on but you can serve this with anything and it taste just as good!

Note: If you are making this for guests you can garnish with pine nuts and parsley which will add a nice finish.

Meat with Gravy and Potatoes

2010-02-12T14:26:00.000-08:00

This recipe is really nice. Its very simple when you dont feel like cooking up a storm. And the best part is its very easy to make.

Ingredients

6 peices of halal scotch fillet or any steak sliced into fillets

3 medium onions sliced into semi rings

1 green capsicum sliced

2 large potatoes sliced round

1 beef bollion cube

Salt to your liking

Lots of pepper.

Oil.

Method.

In medium size non stick pan add some oil. To that add your sliced onions and capsicum. Once the onions have caramalized and capsicums are soft, Remove to one side. Now Add your steak fillets and cook on each side for 2 minutes or until meat you have sealed the meat. Take your meat and put them in a medium size pot along with onion and capsicum mix. Add your salt pepper and bollion cube and 1/2 cup of water. Make sure you add alot of pepper because this gives them the good taste. Place a lid on top and leave to cook for 20 minutes or until you see a gravy consistency has formed. Serve with grilled or fried potatoes.

EnjOy =)

Tagine, Cous Cous & Mint yogurt Salad.

2009-12-12T23:01:00.000-08:00

This dish is really tasty! If you like different things every here and there then you will love this. I dont have a Tagine so i used a glass pyrex baking dish and wrapped it well with foil to secure the heat.

Ingredients.

1 whole chicken quatered and skinned

2 gloves garlic mashed

1 tablespoon of cumin

1 tablespoon paprika

1 teaspoon corriander

1 teaspoon ginger powder

1 teaspoon tumeric

1 teaspoon of saffron soaked in water.

2 preserved lemons

2 onion

1 tomatoe

1 handful of olives

2 tablespoons of oil

1 bunch parsley chopped

1 bunch of coriander stalks chopped

Mint Yogurt

1 tub of greek yogurt

1 teapsoon sugar

handful of chopped mint(finely chopped)

In a bowl place your mashed garlic spices and safron in water and chopped herbs with oil, abit of water and chopped preserved lemons. mix very vell. Place your chicken in the marinade and set aside to marinade for 2 hours.

In a pyrex dish slice onions and place at the bottom of the dish. Then place your chicken and marinade on top along with another sliced onions on top. Slice tomatoes go on the top as well olives. Garnish with lots corriander. Now place it in a hot oven for 2 and a half hours or 45 minutes if you are using a proper tagine. Serve with cous cous and Minted yogurt which is light and refereshing. Il post the recipe below.

Minted yogurt is simple, place your yogurt in a bowl along with sugar and mint and mix well. very refreshing with spicy dishes.

Bezella we gazar بازيلا

2009-11-25T01:53:00.000-08:00

Ingredients

1 onion finely chopped

2 carrots diced

2 cups frozen peas or fresh

Chuck steak cubes or ossu buco

Tomato Paste

Salt and pepper.

Method.
This is super easy. All you do is boil your meat in some hot with salt pepper and onion in water for 2 and a half hours or until meat is tender. Drain and save the stock. In a seperate pot saute your onions until theyre golden brown, add your carrots and saute until slightly soft. Then add 3 cups of stock along with 2 table spoons of tomato paste. wait until it boils then add your meat and peas. Simmer on low for 20 minutes. Season well with salt and pepper and serve with rice.

Eggs Shaksoka شكشوكة‎

2009-11-21T16:52:00.000-08:00

This is a nice way of serving eggs.

2 tablespoons of tomato paste.

1 teaspoon cumin

1/2 cup of water

salt and pepper

eggs

In a pan, heat water and tomato paste and stir. Add cumin, salt and pepper and stir until it starts to bubble. Crack in your eggs and cook with lid on until its cooked to your preference. add cracked black pepper on top and serve with pita bread.

Macarona BACHAMEL. - - معكرونه بالبشاميل

2009-11-21T16:45:00.000-08:00

This is the 100% authentic recipe to bachamel. No add ins, no fake rip offs hehehehe! This is the one that I grew up with and it tastes exactly like the home made ones in egypt. Very tasty and very filling. One peice will have u addicted. Its similar to lasagna but better.

Ingredients.

1 packet of penne pasta.

Half blog of butter

1 cup of flour

1 and 1/2 litre of milk

1 onion finely chopped

500 grams of minced meat

1 jar of italian tomato pasta sauce (I use the one with italian herbs)

5 eggs whisked

Salt and lots of pepper.

Method.

Boil your pasta in boiling water and salt and set aside. To make bachamel, melt butter in a pot on low heat. Add your flour and whisk together until all the flour is toasted and you have formed a pasty consistency. Keep whisking for 3 minutes. Add milk 1 cup at a time and whisk vigoursly making sure you dont have any lumps. Once you have all your milk added, turn the heat on medium and keep stiring until its lovely and thick. add salt and lots of pepper. Leave to cool for 20 minutes and whisk in 4 eggs leaving one for an egg wash. In a seperate pan add your minced beef and onions and cook. Once it is cooked and onions are soft add your pasta sauce and simmer for further 10 minutes. Add pepper.

Now your ready to layer, In a deep baking dish grease it with oil and dust with flour so that the pasta doesnt stick to the bottom. Place your a layer of macaroni on the bottom with 2 cups of bachamel on top. Now add a layer of minced meat and a layer of macaroni again, then the remaining bachamel. Then with the remaining egg beat with a fork and add it as an egg wash on top. Bake in the oven for 30 minutes or until the top is lovely and golden.

Koshari كشري

2009-11-21T16:14:00.000-08:00

Koshary is so good! Its cheap and tasty however it will require 2 or more pots. You can use leftover rice and just mix it with the cooked lentils. Its a really convient meal if you want to fill up hungry stomachs.

Ingredients

2 cups of cooked rice

2 cups of brown lentils

2 cups of small tube macaroni

2 teaspoons cumin

salt and pepper

6 cloves of garlics mashed very well

3 tablespoons tomato paste

1/2 cup of water

2 teaspoons paprika

2 large onions sliced into rings

oil for frying

Method:

in 2 pots, boil lentils in one and macaroni in the other. When lentils and macaroni are tender drain and set aside. If you dont have any left over rice then you can easily make some.

In another pot, placed on medium heat mix the rice and lentils together along with salt pepper and cumin. Mix very well until its all incorporated and you should have a rice and lentil mix. Now you will need to make the dressing for the koshary. In a pan heat some oil and fry the garlic. When its browned add your water and tomatoe paste and paprika and simmer on low for 15 minutes. Set aside. In a seperate pan deep fry the sliced onions until they are dark brown and crispy. Now you are ready to layer the koshari. Place the rice and lentils down the bottom, macaroni, then salsa on top, then the fried onions as the garnish. You can be generous with the onions because it adds a nice crispyness its so delicious!

You can see the layers of rice and lentils, Macaroni, Salsa and onion

Mahshy محشي

2009-11-06T19:12:00.000-08:00

This mahshy rice mix is that nice stuff you see rolled up in a cabbage roll, zuchinni, vegetables, vine leaves basically anything you can stuff. And it tastes great. Everyone has their own version here is the one that my family uses and alot of it is used in Egypt as well. The fresh herbs and light spices give the mombaar a really unique taste which I like to associate with Egypt. The aroma is fantastic.

Ingredients. (Serves 5)

2 red onions chopped and rubbed with salt and pepper
2 large tomatoes diced
1 green bell pepper diced
1/2 cup of tomato paste
1 bunch of chopped dill
1 bunch chopped parsley
1 Maggi Chicken cube
Spices: Salt, pepper, cumin, chilli powder, cinamon, ginger (around a tsp of each)
1 cup of oil.

Place all your ingredients in a dish or platter whatever is easiest for you.

(I dont have the tomatoes pictured here but make sure you add them in)

Mix very well.

You should have something that looks like this. Now you can use this to stuff cabbage leaves, vine leaves, vegetables, anything you like... I used Mombar which is the casing for sausages, but here instead the sausage is stuffed with spicy rice and fried until crispy.

I like to sprinkle some chilli salt and pepper when its done.

Chicken Stiry Fry

2009-10-25T16:21:00.000-07:00

Ingredients

1/2 kilo boneless chicken breast cut into cubes

1 onion slices lengthways

1 tablespoon garlic paste

1 tablespoon ginger paste

2 tablespoons honey

2 tablespoons oyster sauce

2 teaspoons of chilli sauce (asian brand)

2 tablespoons of Barbeque sauce

2 cups of frozen stir fry vegetables.

Method:

In a wok or normal pan (I used a normal non-stick pan) Place your chicken with with garlic and ginger. Mix them well and when chicken has turned white, add your sliced onions. Stir fry for 5 minutes or until onion has softened slightly. Add the honey, oyster sauce BBQ sauce, chilli sauce and simmer for 10 minutes. Now add your frozen vegetables and leave to cook with lid on for further 10 minutes. Serve with rice and enjoy. This really is one of the nicest stir fry i have tastes. Very tasty.

In a wok or normal pan,

Chicken Boftek

2009-10-25T16:12:00.000-07:00

This is the egyptian versian of chicken schnitzel or chicken escalope. Its really filling and its quick to make. Every home has their own versian but here is the one that i grew up with.

Ingredients.

half kilo of boneless chicken breast

1 onion grated finely

2 eggs beaten

1 1/2 cup of breadcrums

Salt and pepper

vegetable oil

Method:

Start by filleting the chicken breast. This increases the quantity and makes the chicken cook faster. Place the chicken breast flat on a chopping board and place your knife at the top and slice all the way down. Repeat until you have about 4 fillets of breast for each chicken breast. You will have a good quantity this way. Now Grate the onion in a bowl and add generous amount of salt and pepper.

Place your chicken fillets in the bowl and rub very well until its all coated.

Leave to marinade (covered) in the fridge for 1 hour or more if you like.

So you all know the breading process. First dip the chicken breast in the egg, dont worry about any excess onion, it gives it a nice flavour and it disapears when you fry it. so once you have dipped it in the egg, straight to the breadcrums. This recipe doesnt need flour because I find it doesnt really need it and it tastes better.

Fry for 6 minutes in hot oil on each side until golden brown

Serve with potatoes and salad and enjoy!

Samak Fel Forn (Oven Baked Fish)

2009-10-20T20:15:00.000-07:00

Fish is very popular in many muslim countries because its healthy and tasting. Its mainly served with lemons and tahina with rice or bread. This is a great dish inspired by arab recipes. You will like it!

Ingredients

4 fish fillets (depending on amount you are making)

1 tablespoon of vegetable oil

1 teaspoon cumin

1 teaspoon paprika

dash of salt and pepper

5 garlic cloves minced

1 bunch chopped corriander (cilantro)

half cup of lemon juice (fresh)

1 green pepper sliced into rings

1 onion sliced

1/2 cup slivered almonds.

1. in a small mixing bowl add your oil, garlic, cumin, paprika, salt and pepper and mix together with a spoon. You should have something like a paste or to baste the fish with. Place the fish in a baking dish and rub the mix all over the fish. Once you have done that slice your green pepper on top and add your lemon juice and half the amount of corriander leaving the rest for garnish. Bake in a at 180 degrees until fish is white and the top is slightly crispy.

2. Once your fish is nice and baked set aside. In a seperate pan add your sliced onions and caramalize. Once they are halfway through caramlizing add your slivered almonds.

3. Keep stiring the mixrue unril you reach this colour.

4. Once you have achieved this its now time to scatter it on top of the fish. It will give it a really tasty combination.

5. Top the fish with chopped Corriander (cilantro) to give it great taste and colours.

Serve this with rice and salad of your choice. It tastes really good. If u like fish then you will love this, If you dont then you will still love this.

Home Style Chicken burger

2009-10-17T23:32:00.000-07:00

These burgers are very delicious and perfect for everyone. Instead of lettuce I use coleslaw to fill the burger and the combination is very tasty. They are healthier because it uses chicken breast and they are taste lighter and are very filling. I make these and everyone loves them. Ive been told they taste better than takeaway which is always a good thing.

Ingredients

Chicken Patty
Half kilo of minced chicken breast (request your butcher to mince it for you)
1 spring onion finely chopped
1 mint leave finely chopped
1 tablespoon of vegetable oil
1/2 cup of bread crumbs
2 teaspoon garlic salt
1 teaspoon of onion salt
1 pinch of sweet paprika
generous amount of salt and pepper for seasoning

Coleslaw Filling.
1 cup of shredded cabbage
1 carrot shredded
handful of shredded red cabbage (optional)
1/4 cup real mayonaise or as much as you like depending on the creaminess you want.
salt and pepper.

Addition of burger bread rolls needed. Bought of home-made is fine.

1. To make the burger patty, in a bowl place your minced chicken, breadcrums, chopped spring onion, spices, mint, oil and egg white and mix together with your hands until its very well combined. Get a generous amount and with the palm of your hand form a patty shape and place on wax paper.

2. Once you have placed it on the wax paper, place another sheet of wax paper on top and leave to set in the fridge for 15 minutes to 30 minutes. This will help the patties take their shape.

3. While thats in the fridge, make your coleslaw filling. Place the coleslaw ingredients in a bowl and mix very well.

4. In a nonstick fry pan, add a drizzle of oil and when its hot place your patties and cook on each side for 7 minutes. Once you see beautiful crisp browning flip. Do not press your burger patty down otherwise it will become tough.

5. Once theyre all ready, its time to fill up your burger with your delicious chicken patty and your coleslaw filling. The delicious chicken is tasty with the soft bread and crunchy coleslaw.

Molokhia ملوخيه

2009-10-10T23:12:00.000-07:00

Molokhia is one of those things you cant explain. Its green and delicious. You serve it with chicken and its a meal that everyone loves.

Ingredients:

1 packet of Frozen Jews Mellow chopped (Molokhia)

1 whole chicken for stock

1 table spoon of salt and pepper

1 onion peeled

2 tablespoons of ghee fat

1 teaspoon ground corriander

6 cloves of garlic mashed

First you need to prepare the stock. Add water to a pot and add salt pepper and onion. Bring to boil and add chicken. Boil and skim the fat off the top until chicken is tender and cooked. Remove chicken to the side and remove skin from chicken. Now you have prepared your chicken for the molokhia and the stock.

With the remaining stock add the frozen molokhia packet to it and simmer on low until the molokhia has disolved and mixed thorougly. Now you will add the "tusha" to the molokhia. In a small pan add your ghee and minced garlic and corriander and fry them together until its all golden and nice. Add to the molokhia. Add a generous amount of salt and pepper to molokhia and simmer on low for 15 minutes. Serve with rice and bread and chicken. You can put your chicken on top of the molokhia this is very popular in egyptian cuisine.

Marble Rasberry Cake

2009-10-05T14:55:00.000-07:00

This is a home made cake that tastes amazing as well as looks good too. This cake only survived minutes.

2 cups plain flour

1 tablespoon baking powder
3 tablespoons oil
1/2 cup of milk
1 cup sugar
3 large eggs
1 teaspoon vanilla powder
1 cup frozen rasberry

Frosing Icing
2cup icing sugar
2 tablespoon of softened butter
1 teaspoon custard powder
1/2 cup water
2 drops of red food colouring

Method.

Crack your eggs into a bowl. add your sugar and beat on high for 5 minutes until its creamy. Add your milk, vanilla and flour and beat on high for another 5 minutes. In a seperate bowl, place your rasberries with around 1 tablespoon sugar place in a blender and blend on medium until smooth. Now its time to put your cake mix into a cake tin. Grease your tin with oil and dust with flour so that it doesnt stick. Now place your cake mix into the tin but leave abit to mix with the rasberry. This is for the swirling and marble effect. Now mix your rasberries with the remaining cake mix then place into the tin and swirl around with a knife. put in a preheated oven of 180 degrees for 25 minutes ..because while thats happening were going to make the frosting mmmm......

Ok for the frosting all you do is mix your ingredients together, then just take abit of the frosting and put aside and put 2 drops of food colouring. Now you should have a white frosting and pink frosting.

when the cake is ready leave to cool on a rack for half an hour. When its done frost with white then put drops of pink frosting and swirl with a knife. Sprinkle it with anything you like.

Kabees Mshakkal

2009-09-28T13:14:00.000-07:00

Hi, Sarah, I decided to post the recipe up for you. Sorry I couldnt email it i find this alot easier so anyway, here is the recipe you will love in Inshallah.

Kabees Mshakkal (Pickles) is an appetizer composed of carrots, cucumbers, bell peppers, garlic, onions, and cauliflower florets.

Ingredients:

2 cups peeled and sliced carrots
2 cups sliced cucumbers
2 cups seedless sliced bell peppers
2 cups peeled garlic cloves
10 peeled small onions
2 cups of cauliflower florets
2 cups vinegar
½ cup coarse salt
8 cups water

Preparation:

Dissolve salt in water, add vinegar and stir over medium heat.

Bring to a boil. Put aside to cool.

Arrange mixed vegetables in sterilized jars. Add strained liquid to cover. Sprinkle some olive oil over.

Close jars tightly.

Here is the source.
http://homemade-recipes.blogspot.com/2007/06/kabees-mshakkal.html

Ghorayeba Egyptian eid al fitr treats

2009-09-27T02:19:00.000-07:00

If your into eid and your into sweets then this is perfect for you. You will love these because they taste like short bread except they have a arab twist to them. You can decorate them! I used these small sugar balls that come in silver, blue and pink, and I also used icing sugar.

1 cup ghee fat
1 cup of icing sugar
4 cups of flour
extra icing sugar for decorating.

Beat your ghee fat with sugar until its smooth and creamy. Beat for approx 5 minutes. Add your flour and with your hands kneed it until it forms a dough. From your dough into round circle shapes and place on a try and bake at 180 degrees for 25 minutes. When its out leave to cool for 30 minutes then dust with icing sugar and other cute decorative things.

Ta3meya Falafel فلافل

2009-09-27T01:36:00.000-07:00

Falafel are soooo damn good for breakfast or any time of the day, There so filling not to mention healthy.

2 cups of raw fava beans soaked overnight (skin removed)
3 spring onions or scallions (basal Akhdar)
1 bunch chopped corriander (Kosbara khadra)
1 bunch chopped parsley (baadoones)
4 cloves of garlic finely minced
1 teaspoon of cumin
1 teaspoon of corriander powder (kosbara nashfa)
1 teaspoon salt
1 teaspoon of baking powder.
1 boiled potato cubed

Place your fava beans in a food processor and process until medium fineness, then add the rest of the ingredients and process until its a pasty green colour. Transfer to bowl and Leave to rest to the baking powder can activate. Form into patties and fry in hot oil. The falafel with puff up and go golden in colour. Fry on each side for 2-3 minutes. Be careful not to burn them. Eat it with tahina sauce, pickles, salad, bread, fries the list goes on and they are quick and tasty snack.

Fattah Masriya فتة المصرية

2009-09-20T17:04:00.000-07:00

This fattah is .. The bomb.

Ingredients
leg of lamb (quantity depending on your serving)
5 cardamon pods
1 table spoon and salt
1 table spoon pepper
1 onion quartered
4 cups of water
3 cups of stock which you will get from boiling the meat.
2 tablespoons of ghee or butter
2 cups of short grain rice
3 cups of water
half cup of tomato paste
3 cloves of garlic mashed
1/4 cup vinegar
1 cup of water.
3 toasted pita bread broken to peices.

To make the stock, in a pot, put 4 cups of water along with cardamom pods, salt, pepper, onion and leave to boil. When boiled add your meat. Cook for 2 hours until meat is tender. Remove meat to the side and reserve the stock for later use.

In a pot melt your ghee or butter on low heat and add your rice. Stir your rice in the butter and keep stiring until the rice turns abit see through and you can feel the rice that its warm but be careful. DO NOT BROWN THEM. after about 7 minutes of doing this add your 3 cups of water and abit of salt. Turn heat on high until most of water is absorbed then turn on low and with the lid on cook for 25 minutes. Fluff up your rice with a fork.

In a saucepan, add some oil and put ur gloves of garlic, when they start to sizzle and you can smell the garlic you will get excited because thats how good the garlic smells when its cooking. when the garlic starts to turn a golden colour, add your vinegar, tomato paste, 1 cup of water and simmer on low until its bright red in colour and thickness of your desire. the sauce should be like ketchup consistency.

Now prepare your toasted bread. Place pita bread under a grill until its golden. When its cooled break it into peices and unto a deep tray where you will layer your fattah.

Place your rice on top and press down so its kept in place. You should have something that looks like this:

With the stock that you have kept, Lade the stock evenly all over the bed of rice and bread. Make sure you ladle enough that it reaches the bread but not too much. 3 cups of stock is more than enough. Leave for 5 minutes for the rice and bread to absorp the flavours of the stock.

Then spread your sauce on top of the rice. Arrange your meat on top nicely or you can break the meat with a fork, especially if you have children.

Egyptian Egg Omlette عجّه بالبقدونس و البصل

2009-09-13T23:36:00.000-07:00

Ingredients:
8 eggs
3 tablespoons flour
2 tablespoons cumin
3 onions diced.
1 bunch of chopped parsley
1 bunch of chopped corriander
Salt and pepper.
t tablespoon of baking powder

In a mixing bowl add your flour, Add 2 eggs first and whisk vigourisly until its like a paste. You should have no lumps and no visible flour. Then add your remaining eggs. You should have an egg batter by now. Set aside. In a pain saute your onions until they are caramalized like this, leave to cook for 10 minutes.

Grab your egg batter and add your onions and add remaining ingredients.

As you can see there, the parsley, corriander, onion spices and ofcourse baking powder. The baking powder will make it rise up and be all fluffy and look good. Mix very well.

After you have mixed well. Pour your batter into a nonstick pan coated with abit of butter so it doesnt stick. Place a lid on top of the pan to make it cook faster and so the heat is all the way in the pan. After 10 minutes flip the omlette but be careful not to break it. Once you have flipped it cook the other side for 5 minutes. Serve it cut into diamond shaped and garnished with lemons. ITS DELICIOUS.

You can serve this with Pita bread and salad if you like. It goes great in summer in sandwiches and french fries on the side.

Creamy mushroom pasta (avoid if your watching you waist)

2009-09-13T23:20:00.000-07:00

Ingredients
half stick of butter
1 packet of penne pasta
2 cups of heavy cream or thick cream
2 cups of mushrooms of your choice
1 onion finely chopped
Mozerella cheese
1 teaspoon massel halal chicken flavouring
Pine nuts for garnish

ok first thing is first, get your pasta out and boil it until its cooked. drain and do not run hot water under it. Instead just drizzle with olive oil and coat all over so they dont stick together. In a pan melt your butter and saute onion until its caramalized. Add your mushrooms and saute until soft. By this point you will smell this amazing smell and you will want to eat it lol. Anyway add your cream and simmer for about 25 minutes. The colour will darken. Add the salt pepper and massell chicken flavour. You will have a sauce that looks like this:

All you need to do now is place the pasta in a tray pour the sauce on tip. While it is still hot stir in mozerella cheese so it melts. it gives it a beautiful texture trust me

Serve and garnish with pine nuts.

Yummmmmmmmyy... I will eat a big plate of this with no guilt what so ever.

Inshallah you enjoy this meal.

Pomegranate Fattoush Salad.

2009-09-13T02:08:00.000-07:00

Ingredients:
1 green bell pepper diced
2 small radishesdiced
1 carrot shredded
1 hand ful of parsley chopped
2 tomatoes diced
2 lebanese cucumberdiced
half cup pomegranate seeds
half loaf of lebanese pita bread fried in corn oil.
DressingL
half lemon juice
pinch of salt and pepper
1 teaspoon of sumac
Mix all ur vegetables in a bowl. Dont be afraid to use pomegranate seeds, They taste amazingly good. You then need to fry the bread in corn oil until its a nice golden colour. Be colour that you dont burn it. Golden should be fine. once its golden crack it over the salad. Mix well. Mix your dressing ingredients together and pour over your salad.

Voila its very delicious!

Muslimah Cooking Guide

im lazy

Tabboule

Mezze Dish: Batta Harra (Spicy Potatoes) Dedemed Recipe

Shish Tawook شيش طاووق (Healthy Food)

Lentil Soup with pita bread croutons شوربة العدس مع الخبز المحمص

Potato Salad سلطة بطاطس

Chicken with Bashamel Sauce and Basil الدجاج مع البشاميل والريحان

Mahshy Kromb (New Recipe)

Chicken Mandi

Macarona Bel Bashamel مكرونه بالبشاميل (New Recipe)

Crab Cakes

Vegetarian Lasagna

Home made Hommos (No canned stuff around here)

Kibbah Shami (Meat stuffed with meat)

Lusious Tres Leches Cake

Home-made Burgers with Big Mac Sauce

Has anyone made any of my recipes?

Stuffed Bell Peppers (Capsicum)

Mahshi kromb.. (old recipe people) i use a different one now.

Samak Mashwa bel Radah

Cool refreshing Tzatziki dip سلطة زبادى

Kabsa Rice

Steak with Mushroom sauce

Meat with Gravy and Potatoes

Tagine, Cous Cous & Mint yogurt Salad.

Bezella we gazar بازيلا

Eggs Shaksoka شكشوكة‎

Macarona BACHAMEL. - - معكرونه بالبشاميل

Koshari كشري

Mahshy محشي

Chicken Stiry Fry

Chicken Boftek

Samak Fel Forn (Oven Baked Fish)

Home Style Chicken burger

Molokhia ملوخيه

Marble Rasberry Cake

Kabees Mshakkal

Ghorayeba *Egyptian eid al fitr treats*

Ta3meya Falafel فلافل

Fattah Masriya فتة المصرية

Egyptian Egg Omlette عجّه بالبقدونس و البصل

Creamy mushroom pasta (avoid if your watching you waist)

Pomegranate Fattoush Salad.

Ghorayeba Egyptian eid al fitr treats