Beiwaz

Beiwaz Kind of  salad

Ingredients 

• 1 bundle of Parsley finely chopped
• 1 big red onion (wings)
• 1 big firm Tomato (wings)
• salt for taste
• pinch of Sumac
• 1 tbsp of lemon juice
• 1 tbsp of extra virgin olive oil

Directions

         Combine all the ingredients in a deep bowl and stir very well.

serve this salad with Shawarma, Shish Taouk and Kabob.

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.

Bechamel sauce

Ingredients

• 4 tablespoons butter
• 4 tablespoons plain flour
• 4 cups milk
• 2 teaspoons salt
• 1/2 teaspoon freshly grated nutmeg

Directions

In a medium saucepan, heat the butter over medium-low heat until melted. Add the flour and stir until smooth. Over medium heat, cook until the mixture turns a light, golden sandy color, about 6 to 7 minutes.

 Add the  milk to the butter mixture 1 cup at a time, whisking continuously until very smooth. Bring to a boil. Cook 10 to 15 minutes,stirring constantly until starts boiling,  then remove from heat. Season with salt and nutmeg, and set aside until ready to use.

Can you answer these questions?

How many meals do you usually eat every day?

How much do you eat when you are sad or happy?

How much does it cost to eat dinner at a hotel in your country? 

What special foods do you eat on holidays? (Christmas, New Year's Day, etc.) 

Why do you think obesity is becoming such a problem in the United States and throughout the world? 

 Does your family have any special recipes that are passed down from generation to generation?

Pizza Sauce

Ingredients:

• 1 can (425 g, or 15 OZ) of tomato sauce     
• 1 tbls of tomato Paste
• 1 tbls of tomato Ketchup
• 3 tbls of extra virgin olive oil
• 5 big  garlic cloves minced
• 1 tspn black pepper
• 1 tspn salt
• 1 tspn paprika
• 1 tspn of aromatic herbs ( Rosemary or Thyme), or Italian seasoning

preparation:

                     

1. pour the olive oil in large saucepan,  put on medium heat.
2. add the minced garlic and stir for 3 minutes ( do not burn the garlic).
3. pour the tomato sauce, tomato paste and salt, let the sauce boil for 5 minutes.
4. then add tomato Ketchup, black pepper , and seasoning.

Pastry Dough Recipe

Ingredients:

• 3 cups  plain flour
• 1 cup warm water
• 1 t.sp yeast
• 1 t.sp sugar
• 1 t.sp salt
• 2 tpls oliv oil

preparation:

1. Dissolve sugar  in water and add yeast. Allow to sit until the yeast foams slightly (about 5 minutes).
2. In a separate bowl, combine flours. Combine 2 cups of the flour and salt in a bowl. Pour the yeast mixture and oil if you are using it.
3. Knead the mixture, gradually adding enough of the remaining flour mixture so that the dough is no longer sticky. Continue kneading until the dough is smooth and elastic (another 10−15 minutes by hand).
4. Shape dough into a ball and put in an large oiled bowl, turning the dough to coat it with the oil.
5. Allow to rise until doubled in size (45 minutes to 1 hours).

You can use this dough to make Pizza and Essfeiha

Mejaddara

Ingredients :

• 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.

pour the Mejaddara in the serving dish and cover with fried onions over the top.


Note :
    you can use Bulgur (NO. 3) instead  Rice it is very delicious and more healthier.  Follow the same way to cook Mejaddara with Bulgur.