Main Courses

Spinach pasta

Ingredients:

• 2 cups leaves spinach chopped
• 200 grams Boneless chicken pieces
• 1 cup mushroom medium-sized chopped
• 4 cloves garlic, crushed
• 250 grams spaghetti pasta
• 1 tbs corn oil and 1 tbs butter 
• 1 ts ground ginger
• 1 ts white pepper
• 2 ts salt 
•  1/2 cup fresh cream

preparation:

1. Cook the pasta according to the instructions on the box.
2. In a sauce pan over medium heat,  add oil and butter , then add chicken and stir until it  browns.
3. Add spinach, garlic,mushroom and season.
4. Salt and cook for 15 minutes on low heat.
5. Add the fresh cream and leave them on medium heat for 5 minutes.
6. Place  the cooked pasta in a serving dish, and distributed the spinach mixture and chicken on it.

Kabsa

Ingredients

• 2 lb  lamb meat big pieces  (or you can use 1 whole chicken cut in 4 pieces)
• 1 1/2 cups Basmati rice
• 3 1/2 cup water
• 2 chopped fresh tomatoes
• 1 carrot shredded
• pinch of scraped orange skin
• 1 big onion  finely chopped
• 4 garlic cloves, minced
• Spices (ground coriander, black pepper, cinnamon, turmeric powder)
• Salt as desired 
• 1 tablespoon tomato paste1
• 1 tbs butter and 1 tbs corn oil 
• 2 black dried lime or 2 tbs lemon juice 
• 1/3 cup raisin
• fried almonds and cashews 

Preparation

1. Place the casserole pan on medium heat, add the butter and the oil. Fry the onion for 5 minuets.
2. Add  the pieces meat and wait until become brown. Add the carrot, garlic, scraped orange ski, and fresh tomato, cover for 5 minuets. 
3. Add the spices, dried lime, tomato paste and the water, cover the casserole, low the heat, let the food boil for 90 minutes.
4. Clean the rice by water and drain it. Add the salt to the meat. Add the rice, raisin . Let the food boil  on medium heat   for 10 minutes. low the heat to simmer and let the food for 25 to 30 minutes.
5.      Serve the rice in a large dish. Place the rice first, top with meat and garnish with almonds.

Talapia Fillet

Ingredients:

• 6 Talapia fillet
• 6 clove garlic mashed 
• 1 ts cumin
• 2 ts salt
• 1 ts apple cider vinegar
• 1/4 cup extra olive oil
• 1/4 cup lemon juice
• 1 ts black pepper
• 1/4 cup green coriander

preparation:

1. In a small bowl mix (garlic, salt, black pepper, cumin, lemon juice, coriander, olive oil, and apple cider vinegar).
2. In non stick try, arrange the Talapia Fillet and distribute the mixture on it by your hand.
3. leave the Talapia in marinate for two hours. 
4. Heat the oven to 400 F.
5. Put the try in oven for 15 minutes and turn over to another side, wait for 5 minutes.
6. Serve with white Rice and salad.

Syrian Oven Potato

Ingredients:

• 7 medium pieces of golden Potato cut to thin circular 
• 1 whole chicken cut to 4 pieces  
• 1 1/2 tsp salt 
• 1  1/2 tsp all spice 
• 1/4 cup extra virgin olive oil 
• vinegar sauce (2 cloves garlic minced - 3 tbsp lemon juice - 2tbsp vinegar- pinch of salt)

Preparation:

1.  Heat the oven on 350 F.
2. After put all ingredients ( except the vinegar sauce)  in a tray, season the circular potato and pieces chicken with salt, all spice and olive oil.
3. arrange the tray as the above picture.
4. cover with foil. And put in the oven for 90 minutes.
5. took the tray out the oven, add the vinegar sauce and cover the foil again, let it for 5 minutes to drink the sauce.
6. serve hot with Lebanese bread, tomato and pickled.

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Sheikh Al Mihshi

Ingredients 

1. 6 pieces zucchini size medium, chopped into thick slices
2. 1/2 pound minced beef or lamb
3. 1 bunch parsley, finely chopped
4. 1/4 cup pine nuts, toasted
5. 1 tsp allspices
6. 1 1/2 tsp salt
7. 1/4 cup water
8. 2 tbsp vegetable oil
9. oil to brush the zucchini slices

 Preparation

•  Cut the zucchini into thick slices, pinch it with salt and coat the slices with oil by using the brush
• Heat saucepan, grill the slices and set it aside.
• Make the stuffing in the same pan. Pour the oil in the pan and heat on medium heat.
• Add the meat and fry it. Loose the lumps with wooden spoon until become brown. season and add the salt. 
• Add the parsley. finally, add the pine nuts and set it aside.
• Arranged layer of slices in a tray. put the stuffing, add another layer.you can make three layers of slices and two layer of stuffing
• pour little of water and cover with foil
• place the tray in per heat oven to 350 F for 30 minutes
• Serve with white Rice and  some yogurt mixed with one clove garlic minced
• you can add mushroom if there was extra stuffing 

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Mejaddara of Rice

Ingredient :

• 3/4  cup of  lentils
• 1 cup of  long grain rice
• 2 table spoon of olive oil
• 2 1/2 cup of water
• 2 big red onions chopped into wings
• salt for taste

Preparation :

1. filter the Lentils and wash very well
2. put the Lentils in a cooking pan and pour on the water
3. cook them on high fire until medium  tender
4. add the salt and 2 t.b. of olive oil 
5. wash the rice and pour over the cooked Lentils
6. mix very well in one direction to avoid having them muddled
7. fry the onions until they get light brown color
8. pour the Mejaddara in the serving dish and cover with fried onions over the top.

Note :
    you can use the bulgur instead the rice it is very delicious and follow the same way.


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Bechamel Pasta

Ingredients:

• 2 cups macaroni pasta
• 2 tbs vegetable oil
• 1 large onion 200g, diced
• 250g minced beef
• salt for taste
• 1/2 tbs ground black pepper
• 1/2 tsp Turmeric 
• 1 tbs tomato paste
• bechamel sauce
• 1 cup of mozzarella cheese, grated

Preparation:


Cook the macaroni pasta according to packaging instructions preferably “al-dente”. Drain and cool under cold water then set aside.

Heat the oil in a saucepan and sauté onions for 2 minutes then add the minced meat and fry for 5 minutes or until the beef becomes brown in color.Add tomato paste.  Season with salt, Turmeric and black pepper, stir and set aside.

 Pour 2/3 quantity of the bechamel sauce into the cooked macaroni in a mixing bowl and mix to combine the sauce and the pasta well. Arrange half the quantity of pasta mixture over the bottom of an oven dish.


Arrange the prepared meat mixture over the pasta in the same oven dish then top with the rest of pasta mixture.

 Spoon the rest of the bechamel sauce over the pasta and top with Mozzarella cheese.

Bake in a 400F preheated oven for 25-30 minutes or until top becomes golden in color.

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Chicken Shawarma

Ingredients:

• 1 whole boneless chicken
• 1tsp salt or to taste
• 1/2 tsp of (ground nutmeg, black pepper, cinnamon, cumin, cardamom, ginger, cloves)
• 1/4 cup of vegetable oil
• 1/4 cup of lemon juice 
• 3 tbsp vinegar
• 3 tbsp plain yogurt
• 1/4 cup of water 
• 6 garlic cloves garlic minced
• pinch of scraped orange skin and lemon skin

Preparation:

1. cut the chicken into thin strips (1/2 cm)
2. mix the seasoning together with garlic, scraped lemon and orange skin, vinegar, lemon juice, yogurt, water and oil.
3. combine the chicken strips  in a bowl with the seasoning mixture and let marinate overnight.
4. drain the chicken strips from the mixture 
5. heat the large skillet very well. Add the chicken strips and cook over high heat until the chicken turn golden
6. serve with Tahini sauce  and beiwaz 

Note:

You can use Tortilla to make Shawarma Sandwich

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New Kubbeh

Kubbeh Discs 

Ingredients

• 1 cup fine bulgur, picked over 
• 250 gm boneless lean lamb or beef tenderloin
• 1 medium onion 
• 1 1/2 tsp salt
• 1 tsp allspice
• 1/4 tsp white pepper
• 1/4 cup ice cold water

Preparation:

1. In a medium bowl, soak bulgur for 30 minutes in cold water
2. Drain the water and squeeze the bulgur by your hand
3. combine bulgur coarsely chopped onion and season
4. place half amount of mixture in food processor, mix well until the dough like consistency
5. you can slowly add ice water at the same time of processing if needed.
6.  complete mix the rest see (kubbeh 1)
7. wet your hand with cold water,take an egg shell amount of paste, and form a ball
8. press the ball between two pieces of plastic wrap by using a flat plate, you'll get a medium disc
9. heat the grill and brush it with oil, place the disc of kubbeh after brushed it with oil on two sides 
10. cook for 7 minutes and turn over to the other side
11. serve with cold yogurt