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

* Classic Beef Pot Roast

Ingredients



1 teaspoon olive oil

1 (3-pound) boneless chuck roast, trimmed

1 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

2 cups coarsely chopped onion

1 cup dry red wine

4 thyme sprigs

3 garlic cloves, chopped

1 (14-ounce) can beef broth

1 bay leaf

4 large carrots, peeled and cut diagonally into 1-inch pieces

2 pounds gold potatoes, peeled and cut into 2-inch pieces

Fresh thyme leaves



Preparation



Preheat oven to 350º.

Heat olive oil in a large Dutch oven over medium-high heat. Sprinkle chuck roast with salt and pepper. Add roast to pan; cook 5 minutes, turning to brown on all sides. Remove roast from pan. Add onion to pan; sauté 8 minutes or until tender.

Return browned roast to pan. Add the red wine, thyme sprigs, chopped garlic, beef broth, and bay leaf to pan; bring to a simmer.

Cover pan and bake at 350° for 1 1/2 hours or until the roast is almost tender.

Add carrots and potatoes to pan. Cover and bake an additional 1 hour or until vegetables are tender. Remove thyme sprigs and bay leaf from pan; discard. Shred meat with 2 forks. Serve roast with vegetable mixture and cooking liquid.

Garnish with thyme leaves, if desired.

* lemon chicken tagine

Ingredients (serves 4)

2 tablespoons plain flour
2 tablespoons Moroccan seasoning
8 (110g each) Steggles chicken lovely legs
1 tablespoon olive oil
2 red onions, halved, sliced
3 garlic cloves, crushed
1 cup chicken stock
1 lemon
150g green beans, trimmed
1/3 cup pitted green olives, halved
Couscous, toasted slivered almonds and fresh coriander leaves, to serve

Method

1. Place flour, seasoning and chicken in a large snap-lock bag. Seal. Shake to coat. Heat half the oil in a large, heavy-based frying pan over high heat. Cook chicken in batches, turning, for 3 to 4 minutes or until browned all over. Transfer to a plate.
  
2. Reduce heat to medium-high. Heat remaining oil in pan. Add onion and garlic. Cook, stirring, for 5 minutes or until softened. Return chicken to pan. Add stock and 1/2 cup cold water. Cover. Reduce heat to medium-low. Cook for 15 minutes or until slightly thickened.
  
3. Peel strips of rind from lemon. Juice lemon. Add rind, 1 tablespoon lemon juice, beans and olives to pan. Cover. Cook for 10 minutes or until chicken is cooked through. Remove cover. Increase heat to medium-high heat. Simmer for 2 minutes or until sauce thickens.
  
4. Serve tagine with couscous, almonds and coriander.

* Moroccan fish with couscous

Ingredients

100g couscous
300ml vegetable stock , hot
1 small onion , diced
olive oil
1 large courgette , cut into small dice
1 tbsp harissa
2 tomatoes , cut into small dice
2 fat skinless fillets sustainable white fish
½ small bunch flat-leaf parsley , chopped

Method

Put the couscous in a bowl, pour over half the stock, cover and leave to plump up. Cook the onion in a little olive oil until softened. Add the courgette and cook for 3 minutes. Add the harissa, tomatoes and the rest of the stock and bring to a simmer. Sit the fish on top of the veg, put on a lid and simmer for 5-7 minutes until the fish is just cooked.

Mix the parsley through the couscous. Serve the fish on top of the couscous then spoon over the veg and juices.

Nutrition per serving:

375 kcalories, protein 43.1g, carbohydrate 34g, fat 8.4 g, saturated fat 1.2g, fibre 2.6g, salt 1.6 g

* Malfouf Stuffed Cabbage

Ingredients:

3 lb (1 1/2 kgs) head of cabbage
1/4 cup ghee
1 teaspoon salt
1 garlic bulb, peeled
1/2 cup lemon juice
Stuffing

1 1/2 cups short grain rice
1lb (1/2 kg) minced meat or lamb
1/2 cup vegetable oil
1 teaspoon salt
1/2 teaspoon each pepper,cinnamon
Preparation:

Remove the core from the cabbage and separate the leaves.
Blanche the leaves - a few at a time - and remove from the water quickly. Drain.
Flatten the central veins of the leaves, discarding them if they are too tough to roll. Cut the large leaves into halves and leave the small ones whole.
Prepare the stuffing and stuff and roll as directed in "Stuffed grape vine leaves in oil".
In a saucepan, place a layer of blanched unstuffed cabbage leaves, 1/4 cup of ghee and the garlic cloves.
Arrange the stuffed leaves on top of the garlic cloves and cover with a plate turned upside-down to keep them in place.
Cover the stuffed leaves with boiling water and place the saucepan over medium heat until the water comes to the boil.
Reduce the heat add lemon juice, and cook until the water evaporates (one hour). Turn the stuffed leaves onto a platter and serve with yoghurt.

* Chicken ceasar salad

grilled chicken
sweet corn
lettuce
toasted bread cubes...
olives(optional)
ceasar sauce: mayonnaise..lemon juice..milk..salt..peper..​garlic powder.. Parmesan cheese

* 7awawshy

Ingredients:

For the dough
3 cups all purpose flour
1 egg
1 table spoon sugar
a pinch of salt
1/3 cup vegetable oil
3/4 to 1 cup warm water
2-3 teaspoons instant yeast (you can use any type of yeast just follow the instructions on the package for preparing it)
1 teaspoon sugar

For glazing
1 additional beaten egg for glazing
sesame seeds
Nigella seeds

For the filling
sausage
green pepper
black olives
cheese

Method:
For the dough:
prepare the yeast to make sure it is working by adding the dry yeast + 1 teaspoon of sugar to 2 tablespoons of warm water and covering them for 15 minutes to rise and bubble.
Add all the remaining ingredients in a bowl except for the water and add the yeast mixture.
Add 3/4 of the water and knead the dough (add more water if it is dry). Kneed for 10 minutes until it all comes together and does not stick in the bowl. It should be a soft elastic dough.
Cover and put aside until it doubles in size (can take 1 or 2 hours depending on the weather)
Punch the dough in the middle and then knead again for 5 m inutes.
Divide into 6 balls then flatten each out to a circle (same size as a small pizza)
Divide the filling among 4 of the circles and cover them with the other 4 making sure that the edges are well sealed.
Cover and set aside again for 1/2 an hour then glaze with the beaten egg and using a fork make a few tiny holes then sprinkle with sesame and nigella seeds.
bake in a preheated hot oven (around 200c) in the middle shelf for about 25 minutes or till golden on top

* Salmon Oregano Cookies

100g flour
50g soft butter
salt
1 tbs oregano
40g parmesan cheese
4 tbs water

mix all ingredients together , roll out the dough and cut using stars cookies cutter ... bake for 12 min in 180C oven .
garnish with some philadelphia cheese ( i used herbal garlic one ) . and some tranches of smoked salmon .

* Stuffed Tomatoes

6 tomatoes opened cleand from inside
1 tuna's can
1 boiled and grated potato
6 small pickled cucumber
2 tbs mayonnaise
salt and pepper
1 tbs olive oil
1 tbs lemon juice

blend all ingredients toghether .. except tomatoes ... til obtaining a cream .
stuff tomatoes with this cream using tip 1M
garnish with some parsley

* Tuna & Corn Quiche

1 roll of sable or puff pastry dough ( u can make it at home .. I used ready made one )
1 small can of corns
1 small can of tuna ( in water and salt )
chopped green onions
1 cup of light cream
3 eggs
salt, pepper, nutmeg & oregano
4 tbs of grated cheese ( i used emmental )

wrap ur tart mould with the dough , pour corns, tuna, green onions and cheese on the top ... mix eggs , with cream and spices ... pour on the top of ur quiche .. bake for 30 min in 180C oven .
Just amazinnnnnnnnnng and easy .

* Piroshki

makes 20 (you can make them smaller and get more)
Preperation: 20 minutes + resting
Cooking: 40 minutes (dough and filling)

1&1/4 cups milk
125g butter
2 tablespoons sugar
3 cups plain flour
2 teaspoons salt
1 sachet dry yeast
1 egg yolk
beaten egg, to glaze

Filling
You can have any filling you want. I usually have either cheese or minced meat but you can also make it with chicken or anything you like

The cheese filling
250 gms Feta cheese (I used low salt crumbly white cheese called NOR which is a local cheese here)
1 tsp salt (if your cheese is low on salt
1 tsp pepper
1/2 tsp chilli flakes
2 tblsp olive oil
2 tblsp dry mint
Mix all together and leave aside till dough is ready


or the dough
1- Heat the milk, butter and sugar in a saucepan over low heat, stirring occasionaly, until lukewarm and the butter has melted
2- Sift the flour with the salt into a large mixing bowl. Stir in yeast. Make a well in the centre and pour in the milk mixture and the egg yolk. Stir with a wooden spoon, gradually incorporating the flour. Beat the dough for 3 minutes until smooth and elastic (you can beat by hand or a machine)
3- Sprinkle a little flour on top, cover with plastic wrap then a folded tea towel and leave in a warm place until doubled (about one hour)
4- Preheat the oven to very hot 230C. Turn the dough out onto a floured surface, knead lightly and pinch off a tablespoon-sized piece. Flatten it slightly into a thick disc and place a tablespoon of filling on top. fold the edges over to enclose filling and shape into a ball. Repeat till you finish the dough
5- Place on a lightly greased baking tray, cover the tray loosely with a plastic wrap and leave in a warm place for 15 minutes. Brush the surface with beaten egg and bake for 10-15 minutes until golden and cooked

* Fish Fillet with Lemon Cream

Ingredients

For the Fish Marinate

1 kg any fillet fish you prefer cut into big chunks
1 tbsp chopped garlic
1 tsp paprika
1/2 tsp garlic powder
1/2 tsp ginger powder
The juice of 2 lemons
Salt & pepper


For the Crust

2 cubs flour
2 tsp garlic powder


For the Cream Mixture

500 ml cream
The juice of 2 lemons
A good pinch of nutmeg
1/2 tsp garlic powder
1 garlic clove mashed
Salt & pepper


Directions

Mix all the ingredients for the fish marinate and leave it marinating for about 30 minutes.

Mix the flour and the garlic powder and dust all the fish chunks in the flour and fry them to a golden color in some oil. Arrange the fish pieces in your baking dish.

For the cream mixture, heat the cream with the garlic and all the spices and in the very end add the lemon juice.

Now, cover the fish in the baking dish with the cream mixture and bake in a hot over until golden on the top.

* Brown lentils

Clean and wash 2 cups brown lentils and put in water over heat till it starts boiling and then cover and leave over low heat till lentils are done (don't over cook the lentils ... we don't want them mushy) then drain the water and keep it as you will need it in cooking the lentils.

In a cooking pan over heat saute a medium onion till bale then add 2 tblsp tomato paste and the water you boiled the lentils in and add 1 tsp salt, 1/2 tsp pepper, 1/2 tsp paprika, and lots of cumin powder (1-2 tsp at least) and once it starts boiling lower heat and leave it covered for the sauce to reduce.
When the sauce reduces add the boiled lentils and let it boil then add 3 crushed garlic cloves and let it boil for a couple of minutes then take it off the heat.

* Garlic Mashed Potatoes with Sour Cream

Ingredients

6 big potatoes pealed and cut into cubes
5 gloves of garlic, chopped
5 tbsp butter
½ cup sour cream
¼ cup chopped chives
1 Chicken concentrate cube (Magi)
Salt
Black piper
Just a pinch nutmeg


Directions

Boil you potato cubes in hot water adding to it the Magi cube until it’s completely tender and easy to smash.

Drain the potatoes from water and put them back on low heat adding the garlic and butter and start mashing them with a potato masher until they completely mashed. Season with salt, piper and nutmeg.

Remove from heat and add sour cream and chives and mix very well until all incorporated and creamy.

Add your mashed potatoes to a baking dish and add some butter to brown the top and leave it for a short while under the broiler till the surface is golden.

* Fattet Shawerma

Ingredients for the Shawerma

1 kg tender beef cut into thin strips
1 pack of shawerma spices (available at all super markets)
1 tbsp vinegar
2 tbsp oil
1/2 cup water
2 hard tomatoes cut into cubes after removing the watery seeds
1/2 cup finely chopped parsley

Ingredients for the Rice

3 cups basmati rice
6 cups of chicken or vegetable stock
1 gm saffron زعفران
5 cloves قرنفل
2 bay leaves ورق لارو
2 cinnamon sticks
1 tsp turmeric (korkom)
2 tbsp margarine
4 loaves of Lebanese bread cut into square pieces

For the Garlic Sauce (tomeya)

1/2 cup mayonnaise
1/2 cup yogart
1/2 cup sour cream
4 finely chopped gloves of garlic
Salt

Directions

For the garlic sauce, we mix all ingredients and taste to make sure there's enough garlic in it. Leave it in the fridge till serving.

For the shawerma beef, marinate the beef in the shawerma spices, oil, vinegar & water and leave for at least 2 hours marinating in the fridge, the longer the better of course. After marinating, stir fry your beef and leave it on heat to soak all water, if it wasn't quite done you can add water. After you remove it from heat add your tomatoes and parsley.

For the rice, cut your bread into small square pieces, coat it with some oil and leave it to toast in the oven until crispy and golden brown then leave it aside. Wash your pasmati rice and leave it to soak in water for 20-30 minutes. On high heat, add your chicken stock and saffron and bring them to a boil. In the cooking pan your cook the rise in add 2 tbsp on margarine, the cloves, the cinnamon sticks, turmeric and the bay leaves and leave them all to heat up together and then add your saffron chicken stock. Drain the rice from any water and add it to the stock and spices. Season with salt and very little pepper and leave it covered till it's cooked.

Now, we start layering our dish! First, you layer your toasted bread and then you top it with all the rice and then you top them both with the shawerma beef. You can sprinkle the garlic sauce on top or you can leave it aside.

* Chicken Breasts Stuffed with Spinach and Fetta Cheese

Ingredients

3 chicken boneless skinless breasts cut in half
400 gm frozen spinach
1/2 cup fetta cheese
3 gloves of garlic, chopped
1 cup chicken stock
1/2 cup milk
1/4 cup cream
2 tbsp flour
Nutmeg
Butter & oil
Salt & black pepper


Directions


Prepare your stuffing but mixing the cheese with the spinach adding the garlic and seasoning with black pepper and nutmeg.

Bring your six pieces of chicken and with a very sharp small knife make a cut in the middle along the breasts to make something like a pocket in the chicken pieces and fill it with your stuffing making sure you leave two tbsp of the stuffing to be added later to the gravy. Close the pocket with a tooth pick or maybe two. Season both sides of the chicken breasts with salt, pepper and nutmeg.

In a pan add butter and some oil and saute your chicken, keep turning till both sides are brown and caramelized. Remove chicken from the pan into a baking dish and add some of the oil and butter left in the pan to it. Bake in the over till chicken is cooked through. Remove baking dish from the oven and remove chicken from the baking dish.

To prepare the gravy, on the stove put the same baking dish adding to the left juices the flour and let it cook a little. Add milk and chicken stock and bring to a boil then add the cream and the remaining stuffing.Whisk on the heat for 1 minute and remove from heat. Add the chicken breasts to your serving dish and cover with the gravy.

* Vegetables Omlette

Ingredients

5 eggs
2 tbsp sour cream (you can replace it with cream or remove it all together)
1 cup fresh diced mushrooms
1 small onion, chopped
3 gloves of garlic, chopped
1/2 cup cherry tomatoes cut in quarters (you can use regular tomatoes instead but the cherry tastes really better and sweeter in this recipe)
1 yellow sweet pepper, diced
1 red sweet pepper, diced
chopped parsley (as much as you prefer)
Chopped chives (as much as you prefer)
3 tbsp grated Parmesan
1 tsp dry oregano
1/2 tsp smoked red pepper powder
A pinch of nutmeg
Salt & pepper
Vegetable oil
Butter

Direction

Beat your eggs well until they're frothy. Add the sour cream and season with salt & pepper, mix well and leave aside

Add some oil and butter to your pan and once they start heating up add the chopped onion. Once the onion has tenderized add the mushrooms and garlic. Saute your vegetables until they are well cooked and then add the cherry tomatoes, red pepper and yellow pepper. Cook for a minute or tow until they're tender. Season your vegetables with the dry oregano, red pepper powder, nutmeg & black pepper. Add your beaten eggs to the vegetable mix just ones to make sure all veggies are coated with eggs and let them cook on low heat until your eggs are well cooked and dry, if you like your eggs a little runny then don't leave them to cook completely. Cover the top of the eggs with the parsley, chives and Parmesan cheese and let the cheese melt for a minute.

* Grilled Stuffed Portobello Mushrooms

Ingredients

2/3 cup

chopped plum tomato

1/4 cup

(1 ounce) shredded part-skim mozzarella cheese

1 teaspoon

olive oil, divided

1/2 teaspoon

finely chopped fresh or 1/8 teaspoon dried rosemary

1/8 teaspoon

coarsely ground black pepper

1 garlic clove, crushed

4 (5-inch) portobello mushroom caps

2 tablespoons

fresh lemon juice

2 teaspoons

low-sodium soy sauce

Cooking spray
2 teaspoons

minced fresh parsley
end class="rcpdetail"

Preparation
Prepare grill.Combine the tomato, cheese, 1/2
teaspoon oil, rosemary, pepper, and garlic in a small bowl.Remove
brown gills from the undersides of mushroom caps using a spoon, and
discard gills. Remove stems; discard. Combine 1/2 teaspoon oil, juice,
and soy sauce in a small bowl; brush over both sides of mushroom caps.
Place the mushroom caps, stem sides down, on grill rack coated with
cooking spray, and grill for 5 minutes on each side or until soft.Spoon
1/4 cup tomato mixture into each mushroom cap. Cover and grill 3
minutes or until cheese is melted. Sprinkle with parsley.Notes:
Since the garlic isn't really cooked, the mushrooms have a strong garlic
flavor. Grill the mushrooms stem sides down first, so that when they're
turned they'll be in the right position to be filled. If you want to
plan ahead, remove the gills and stems from the mushrooms and combine
the filling, then cover and chill until ready to grill.

* Vegetable bake

Ingredients (serves 4-6)
400g tomatoes, thickly sliced
2 eggplants, diced
2 zucchini, diced
2 red or yellow bell peppers, sliced
300 g Mozzarella cheese
1/3 cup of fresh breadcrumbs
1 bunch of basil, chopped
fresh oregano, chopped
salt and pepper to taste
Method
Preheat the oven to 200 C.
Finely slice the vegetables. Crease a casserole dish with olive oil,
and fill with layers of vegetables and Mozzarella, until they have been
used up. Every layer should be season a little with salt and pepper,
sprinkle with breadcrumbs, olive oil, basil and Mozzarella cheese.
Combine the breadcrumbs with oregano, season with salt and pepper,
and sprinkle over the vegetables and cheese. Finally, drizzle with olive
oil and bake in the oven for about 1 hour.

* Baked Salmon

Ingredients
2 cloves garlic, minced6 tablespoons light olive oil1 teaspoon dried basil1 teaspoon salt1 teaspoon ground black pepper1 tablespoon lemon juice1 tablespoon fresh parsley, chopped2 (6 ounce) fillets salmon


Directions
In a medium glass bowl, prepare
marinade by mixing garlic, light olive oil, basil, salt, pepper, lemon juice and
parsley. Place salmon fillets in a medium glass baking dish, and cover with the
marinade. Marinate in the refrigerator about 1 hour, turning occasionally.
Preheat oven to 375 degrees F (190
degrees C). Place fillets in aluminum foil, cover
with marinade, and seal. Place sealed salmon in the glass dish, and bake 35 to
45 minutes, until easily flaked with a fork

* Olive This Bean Pasta Salad

1 cup cooked spiral pasta
1 cup seeded and chopped
tomatoes
1 clove garlic, minced
1 cup cucumber cut in
1/2 lengthwise, then 1/4-inch wide pieces
1/2 cup chopped roasted
red pepper
1 (6-ounce) jar
marinated
artichoke hearts, drained, quartered
2 tablespoons canned
black
olives, chopped
1 (15.5-ounce) can
BUSH’S®
Cannellini Beans, drained and rinsed
1 lemon, juiced
3 tablespoons extra
virgin
olive oil
1/4 cup crumbled feta
cheese
Salt and black pepper,
to taste

In a large bowl, combine
tomatoes, garlic, cucumbers, red peppers, artichokes, olives,
and cooked pasta.
Add beans and gently
mix.
Add lemon juice and
olive
oil. Adjust seasoning with salt and pepper. (If time permits,
let sit for 1 hour.)
Sprinkle with feta
cheese.

Makes 8 servings.

* Cabbage Fruit Salad

Ingredients
4 cups shredded cabbage2 medium oranges, peeled and cut into bite-size
pieces2 medium red apples, chopped1 cup seedless red grape halves1/4 cup dried currants1/2
cup mayonnaise1/4 cup milk1 tablespoon lemon juice1
tablespoon sugar1/8 teaspoon salt1/2 cup chopped pecans, toasted
Directions
In a large bowl, toss cabbage, oranges, apples, grapes and
currants; cover and refrigerate. In a small bowl, combine the
mayonnaise, milk, lemon juice, sugar and salt; cover and refrigerate.
Just before serving, stir dressing and pecans into salad. Yield: 6-8
servings.

* Mustard Potato Salad

Ingredients:
2 cups diced peeled potatoes (about 1 lb.) 1 recipe Old-Fashioned
Egg Salad (below) 1/4 cup mayonnaise 1 teaspoon mustard 1/2
teaspoon dried minced onion 1/4 teaspoon salt lettuce leaves
sliced radishes (optional)

Old-Fashioned Egg Salad Ingredients:
1/4 cup mayonnaise 2 teaspoons lemon juice 1 teaspoon dried
minced onion 1/4 teaspoon salt 1/4 teaspoon pepper 6
hard-cooked eggs, chopped 1/2 cup finely chopped celery lettuce
leaves or bread

Directions:
For egg salad:
1. In a bowl, combine mayonnaise, lemon juice, onion, salt and
pepper.
2. Stir in eggs and celery. Cover and chill.
For potato salad:
1. In a saucepan, cover potatoes with water and cook until tender but
firm. Drain and cool.
2. In a bowl, combine egg salad, mayonnaise, mustard, onion and salt.
Stir in cooled potatoes.
3. Cover and chill.
Serve on lettuce leaves

* Alfredo Sauce

Ingredients
1/4 cup butter1 cup heavy cream1 clove garlic, crushed1 1/2 cups freshly grated Parmesan cheese1/4 cup chopped fresh parsley


Directions
Melt butter in a medium saucepan over
medium low heat. Add cream and simmer for 5 minutes, then add garlic and cheese
and whisk quickly, heating through. Stir in parsley and serve

* Saffron Rice with Nuts & Raisins

Ingredients

1 cup basmati rice
2 cups chicken stock
A pinch of saffron
1/4 tsp turmeric
2 cloves
1 bay leave
1 cardamon
1 cinnamon stick
Any mix of nuts you like and raisins
A pinch of cinnamon
A pinch of nutmeg
A pinch of black pepper
A pinch of salt
Margarine


Directions

Wash your rice ans soak it in water. In your pan add some margarine and saute the turmeric, cinnamon stick, bay leave, cloves and cardamon. Add your chicken stock, saffron and some more margarine. Add the rice, cover with the led and leave it on high heat till it boil and soak most if the stock. Lower your heat and leave your rice to cook slowly. In another pan, add all your nuts and raisins with some margarine, season with a pinch of salt, cinnamon, nutmeg and black pepper. Toast your nuts till golden.

Serve the rice and cover with the nuts.

* Ginger Beef

INGREDIENTS
1 lb flank steak2 tbsp lite soy sauce2 tbsp seasoned
rice vinegar1/2 cup water2 tsp ginger, ground1 tsp garlic
powder10 slices (1" dia) fresh ginger root8 large sized
scallions2 tsp corn starch


DIRECTIONS
Combine soy sauce, rice vinegar, water, ground ginger and ground
garlic. Defrost and slice meat into 1" strips. Cut against
the grain of the meat. Put in refrigerator container and place in
refrigerator at least 20 minutes.Peel ginger root, slice into thin
wafers. Dice them up with kitchen knife. Wash scallions and
slice them into small wafers. Heat iron skillet or wok to high
temperature (400 degrees) and spray with cooking spray. When
vegetables are browned, add meat, liquid and all, to skillet or wok. Stir,
focusing on browning all of the redness from the meat. The browning
and cooking of the meat takes about 10 minutes; be sure not to run out
of liquid. If so, add 1 tbsp water at a time until no burning will
occur.Mix corn starch in small amount of water at very end of
cooking. Pour slowly and stir quickly.For a little extra cooking
time, turn down by half and let set, but don't leave it for more than 1
minute.

* Chicken Creole

needed4 medium chicken breast halves, skinned, boned, and cut into 1" strips* 1 can (14 oz.) tomatoes, cut up** 1 cup low-sodium chili sauce 1-1/2 cups green peppers, chopped (1 large) 1/2 cup celery, chopped 1/4 cup onion, chopped 2 cloves minced garlic 1 tablespoon fresh basil or 1 teaspoon dried 1 tablespoon fresh parsley or 1 teaspoon dried 1/4 teaspoon crushed red pepper 1/4 teaspoon salt


DIRECTIONS
1.Spray a deep skillet with nonstick spray coating. Preheat pan over high heat. 2.Cook chicken in hot skillet, stirring, for 3-5 minutes, or until no longer pink. Reduce heat. 3.Add
tomatoes and their juice, low-sodium chili sauce, green pepper, celery,
onion, garlic, basil, parsley, crushed red pepper, and salt. Bring to
boiling; reduce heat and simmer, covered, for 10 minutes. 4.Serve over hot cooked rice or whole wheat pasta.

* Shish Tawooq

Ingredients

2 kg chicken breasts cut into big cubes
1/4 cup yogurt
The juice of 3 onions, crush the onions very finely in the food processor and strain them to take all the juice out
6 cloves of garlic crushed
2 tbsp tomato paste
The juice of 1 lime
1/4 cub oil, vegetable or oil
2 tsp chicken spices
1/2 tsp cinnamon
1/2 tbsp dry oregano
1 tsp smoked red pepper powder
Salt & pepper


Directions

We make a marinate of all the ingredients and soak the chicken cubes in it over night, the longer the better of course.

We arrange the chicken cubes in skewers with any vegetable we like and we cook over the grill. We paste the chicken with the marinate we have while it's on the grill.

* Corn Dog

Ingredients

1 cup corn meal
1 cup flour
1 tsp salt
1 pinch of black pepper
1 tsp smoked red pepper powder
1/2 tsp oregano
1/4 cup sugar
4 tsp baking powder
1 egg
1 cup butter milk
1/3 cup full fat milk
18 franks


Diretions

Mix all your dry ingredients very well, you can use the spices I used for seasoning or any other spices you like. Add the butter milk, milk and the egg and mix well. Your batter must be thick but not extremely think so, you can adjust the amount of milk you add accordingly.

Dust your franks with some flour, that will help the batter stick to them. Insert a wooden skewer into the franks and dip your dusted skewered franks in the batter until they are covered with a thick layer of batter and shake to remove all the access batter.

Fill in a deep frying pan with oil, you need your oil to be deep enough to cover the whole frank standing. Heat your oil very well and then start deep frying your corn dogs just until they're all crispy and golden on the outside.

* Bokhary Rise with Meat

Ingredients

2 ½ cups basmati rice
About 2 kg beef cut into medium sized cubes
2 ripe tomatoes cut into quarters
½ cup tomato paste
1 onion cup into quarters
1 onion finely chopped
4 bay leaves
2 pieces dry lemon (lomy)
10 pieces cardamom
2 cinnamon sticks
6 cloves
1 tsp smoked red pepper powder
Salt & pepper
The skin of one orange pealed in pig pieces
3 carrots slicked thinly
Roasted nuts & raisins for garnishing
3 cloves, 2 cinnamon sticks and 1 dry lemon (lomy) for the rice
Oil & margarine


Directions

Stir fry your beef cubes in some oil until they brown. Add the onion cut into quarters, the tomato cubes, the tomato paste and water to the meat and bring to a boil. Add all your spices and leave the meat to cook very well and the soup to thicken in flavor.

Wash your rice very well and leave it soaking in water for about 15 minutes.

In your cooking pan, add some oil and margarine and sauté the chopped onion, the carrots and the orange peals for a couple of minutes. Add to them the cloves, cinnamon sticks and dry lemon and continue sautéing them until all is tender. Add your rice and cover it with the beef stock you made earlier. Make sure you strain your soup before adding it to the rice. Leave the rice to cook very well and then transfer it to your serving plate, cover it with the meat cubes and your nuts and raisins.

* Puff Pastry Mini Fetta Spinach Pies

Ingredients

Puff pastry
400 gm frozen spinach
1/4 cub chives
200 gm fetta cheese
200 ml whipping cream
1 1/2 cup mozzarella
2 eggs
3 gloves of garlic, chopped very finely
1/4 tsp black pepper
A pinch of nutmeg
Butter


Direction

Roll out your puff pastry thin and cut it into circles, you'll fit those circles into a cup cake baking pan so make sure the circles are bigger than the whole of the pan to help the dough fit in it and rise to the edges to cover them as well. Butter the wholes in the baking pan and fit in your dough and with a fork poke wholes in the base to help any steam come out and not ruin your pies.

Prepare your filling by mixing all the ingredients very well together, make sure you squeeze all access water from the spinach before you use it in the filling. Fill your pastry cubs with the filling, just before the top and bake it in low heat until you pastry is all puffed up and golden

* Cream of Mushroom Soup

Ingredients

Fresh mushroom, any quantity you like sliced
4 cloves of garlic chopped
1/4 cup flour
1 little chicken stock
1 little whole fat milk
1/2 cup cream
Nutmeg
Salt & pepper
Butter & oil

Directions

Saute the mushrooms and garlic very shortly in oil and butter seasoning with black pepper and nutmeg. Add the flour and mix it in very well till it forms a paste. Add you chicken stock and milk, mix very well and check if you need any more seasoning. The soup will thicken when it comes to a boil. Add the cream and cook for 2-3 minutes and remove from heat.

* Oregano & Orange Roasted Chicken

Ingredients for the Chicken Marinate

2 chickens cut into quarters and with the skin
4 oranges
6 cloves of garlic, sliced
1/4 cup oil
1 tbsp oregano
1 tsp smoked red pepper powder
3 bay leaves
1/2 tsp dry ginger powder
1/2 tsp cinnamon
1 onion roughly chopped
Salt & pepper


Ingredients for the Vegetables

Baby carrots
Baby potatoes
Whole fresh mushrooms
2 onions cut into big cubes
Some oil
Smoked red pepper powder
Dry oregano
Garlic
Salt & pepper


Directions

First, marinating the chicken. To make the marinate we zest the 4 oranges and then we take their juice and slice the skins as well. We add oil, onions, garlic, red pepper powder, bay leaves, ginger, cinnamon, salt & pepper and we mix very very well till all is combined. We take the chicken pieces and massage it with our marinate just to make sure the mixture reached every part of the chicken even under the skins. We leave our chicken marinating over night and covered by the orange skins.

For the vegetables, we mix all ingredients and also leave it marinating over night but separate from the chicken.

The next day we take the chicken pieces out of the marinate and lay the over the vegetables. With a brush, we brush the chicken pieces with the marinate and put it in the oven to roast on medium heat.

When it's all brown and cooked we take it out of the over and enjooooooooyyyyy the taste :)

* Spaghetti Polonaise

Ingredients

350 gm spaghetti
350 gm minced meat
1 onion chopped
5 cloves of garlic chopped
1/2 tsp dry oregano
1 tsp paprika
A pinch of cinnamon
1 1/2 tbsp fresh oregano
4 big ripe tomatoes
135 gm tomato paste
2 bay leaves
1/2 liter vegetable stock
Salt & pepper
Olive oil


Directions

Saute the onions in olive oil adding to it 1/2 tsp dry oregano and just a pinch of black pepper. Once the onions have softened add the garlic and then the minced meat and season with black pepper and paprika. Add your fresh oregano and then just leave your meat to cook very well and brown a little which will release all the yummy taste and concentrate the flavors.

Remove the skin of your tomatoes by boiling them in hot water for just 5 minutes and then put them in freezing cold water, this will help the skin come right off. Chop your tomatoes with your knife very finely and then add it to the minced meat, add all the tomato juices as well. Add the tomato paste, the bay leaves and the chicken stock and leave it boiling on high heat until the sauce starts thickening, lower the heat then and leave your sauce to simmer and enhance all the flavors.

Once your pasta is ready and cooked add your polonaise sauce on top, garnish with anything green to invite the eyes, I used chives myself and sprinkle with Parmesan or cheddar cheese

* Crispy potato-cheese sticks

I mixed 2 potatos( peeled & boiled) with 1/2 c motzarella & 1/2 c bread crumbs , 1 egg , salt & pepper. then made them in this shape (sticks), u can also make them ball shaped.
I coated them with flour, eggs & bread crums & fried in oil.
was very delicious as a side dish

* Macaroni & vegetables in cream sauce

I boiled vegetables togetehr till cooked & boiled pasta.
I added 1 Tspoon flour + 1 c whippingcream + 1 c milk + 1 c water (u don't have to add water it's according to the amount u have), I heated them all then added the pasta & veggies & it's done

* Lentil soup

ingredients:
I boil together:
1 c lentils
1 carrot
1 onion
1 garlic clove
1 zucchini
1 potato
1 tomato
salt & cumin

I mix them after cooking with hand mixer & it's done

* Italian Orzo Pasta with Tomatoes, Spinach & Olive Oil

Ingredients

500 gm orzo pasta (lesan 3asfor)
400 gm frozen spinach (it's better to use fresh spinach for the crunch but I couldn't find any!)
3 big tomatoes, cubed
4 garlic cloves, chopped
1/4 cup olive oil
1/2 tsp paprika
1/2 tsp oregano
Salt & pepper
2 cups chicken or vegetable stock


Directions

Boil the pasta in water, salt & some olive oil. In another pan, heat the 1/4 cup olive oil with the garlic and once it starts heating up add your tomatoes. Once they have sauteed for 2-3 minutes add your spinach and then the pasta. Mix very well and season with all the spices, let it cook for about 5 minutes then add the chicken stock, cook for another 5 minutes and then serve hot, garnish with anything you like and you can grate some Parmesan cheese on top with some extra olive oil

* Rosemary Mashed Potatoes with Cheddar Cheese Stuffing

6 big potatoes
1 1/2 cup whipping cream
1/2 cup milk
3 tbsp butter
1 tbsp rosemary
1 tsp garlic, finely chopped
1 magi cube
1/2 tsp paprika
Salt & pepper
1 1/2 cup grated yellow cheddar cheese


Directions

Peel you potatoes, cut into cubes and boil them until it's very soft. In a saucepan add the cream, milk, butter, garlic, rosemary, magi and all spices and leave them to simmer on very low heat. Once your potatoes have cooked drain them from water and return to heat add the hot cream mixture to it. Mash the potatoes with a potato masher until every thing is smooth and very well combined. Bring a shallow baking dish and add to it a layer of mashed potatoes. With your spoon try to make a hole in the middle and add your grated cheddar into this hole. Cover the cheese with the rest of the mashed potatoes and smooth the top adding just a little bit of oil to help it brown. Bake in high heat just until the cheese is fully melted and the top is golden brown.

* Vegetable Sheppard Pie

Ingredients


For the Vegetables Mix

1/2 cup carrots cubed
1/2 cup green beans
1/2 cup white beans
1/2 cup snap beans
1/2 Corn
1 cup fresh mushrooms sliced
1 cup cornflower
2 onions cubed
3 garlic cloves, chopped
1/4 cup flour
1/2 liter chicken or vegetable stock
100 ml whipping cream
1 tsp oregano
1/2 tsp paprika
Pinch of nutmeg
Salt & pepper
Oil & butter


For the Potato Crust

6 potatoes peeled and cubed
100 ml whipping cream
3 chopped garlic cloves
Pinch of nutmeg
Salt & pepper
Cheddar and mozzarella cheese mixture
Butter


Directions

Add oil and butter to your pan and saute your onions, add the vegetables starting with the carrots then the green beans, the snap beans, the cornflower, the mushrooms, the corn and last the white beans. Season with all spices and when they cook add the flour and mix it will till the butter and oil soak it all. Add the chicken stock and bring the mixture to a boil so it'd thicken, add the cream and let it cook for 10 minutes, remove from heat and set aside.

For the potato crust, boil your potatoes in water until they're completely soft. Drain the potatoes from all water and return to the cooking pan adding the butter, cream, garlic and all spices. Smash the potatoes with a potato smasher very well until all mix very well.

Add the vegetables mixture to your baking dish and then cover it with the potato crust, sprinkle the top with the cheese mixture and small butter cubes and let it bake till it golden brown

* Tuna Mold

Ingredients (make two molds)

Toast, all edges removed
3 cans of tune drained fro the oil
2 boiled eggs, chopped
2 tomatoes, de-seeded and cubed
2 green peppers cubed
1/2 cup green olives chopped
1/4 cup green onions chopped
2 cloves of garlic finely chopped
2 tbsp fresh green mint chopped
1 tbsp fresh oregano
1/4 cup mayonnaise
1 tbsp mustard
Juice of 2 limes
A pinch of black pepper
1 tsp paprika
1/2 tsp dry oregano


For Garnishing

Chives or parsley
Lemon slices


Directions

Mix all ingredients together and set aside. In your mold start arranging a layer of bread and brush it very lightly with mayonnaise, add the tuna mixture and then repeat till you have 3 layers of bread and two layers of tuna. Turn the mold upside down into your serving dish and brush the surface with mayonnaise, garnish with the chives of parsley and the lemon slices and serve with pickles.

* Honey Chicken

c Brown Sugar1/4
c Ketchup1/4
c Honey1T
Soy SauceSalt and pepper to tasteMix all of the above in a resealable gallon-sized plastic bag.(Open the bag.) Add the chicken breasts, close the bag and shake/squish/knead 'till that tasty goodness is all over the chicken.Place in refrigerator to marinade for 1+ hours (the longer the better of course

* Shish Barak with Yoghurt Recipe

Preparation time : 10 minutes
Cooking time : 15 minutes

Ingredients (Serves 5 persons)

6 cups yoghurt or 1½ kg
1 egg yolk, beaten
2 tablespoons corn flour, dissolved in the egg yolk and ½ cup or 125ml of water
2 cloves garlic, crushed
½ cup coriander leaves, finely chopped
2 cubes MAGGI® Chicken Bouillon
½ teaspoon white ground pepper
500 g ready-made shish barak

Preparation

Place the yoghurt in a large saucepan and add the MAGGI® Chicken Bouillon cubes with the corn flour. Stir the ingredients well until thoroughly mixed.

Place the pot on low heat until the yoghurt begins to boil. Keep on stirring continuously in the same direction.

Add the crushed garlic and coriander, leave the sauce to simmer while the saucepan is uncovered for 10 minutes.

Meanwhile, bake the shish barak in hot oven until they have a golden color.

Gently add the shish barak to the yoghurt sauce and serve.

Nutritional Information

Preparation time : 10 minutes
Cooking time : 15 minutes
Fats : 19.00 g
Protein : 21.00 g
Carbohydrate : 58.00 g
Energy : 481.00 Kcal

* Moroccan-spiced lamb triangles recipe

Preparation Time 20 minutes
Cooking Time 30 minutes
Makes 20

Ingredients

1 tbs olive oil
1 small brown onion, halved, finely chopped
1 garlic clove, crushed
1 1/2 tbs Middle Eastern spice (harissa) mix (McCormick brand)
250g lamb mince
50g (1/4 cup) finely chopped dried dates
40g (1/4 cup) toasted slivered almonds (Ducks brand)
70g (1/4 cup) natural yoghurt
1/4 cup coarsely chopped fresh coriander
Salt & freshly ground black pepper
20 sheets filo pastry
80g butter, melted
1 tbs caraway seeds

Method

1. Heat the oil in a large frying pan over medium-high heat. Add the onion and garlic and cook, stirring, for 5 minutes or until onion softens. Add the spice mix and cook, stirring, for 2 minutes or until fragrant. Add the lamb and cook, stirring with a wooden spoon to break up any lumps, for 5 minutes or until golden brown. Remove from heat. Add the dates, almonds, yoghurt and coriander, and stir to combine. Taste and season with salt and pepper. Set aside for 15 minutes to cool.

2. Place the filo sheets on a clean work surface. Cover with a clean tea towel, then a damp tea towel (this will prevent it drying out). Brush 1 filo sheet with melted butter and fold lengthways into 3 to make a 5cm-wide strip of pastry. Place 1 tbs of the mince mixture on the narrow edge closest to you. Use your fingers to hold the mince in place and fold the bottom right-hand corner over diagonally to cover filling. Continue folding on the diagonal until the end of the pastry strip is reached and a triangle forms. Place on a baking tray. Repeat, with the remaining pastry, melted butter and filling, to make another 19 triangles.

3. Preheat oven to 180°C. Brush triangles with any remaining melted butter and sprinkle with caraway seeds. Bake in preheated oven for 15 minutes or until triangles are heated through and pastry is golden brown. Remove from oven.

4. Arrange triangles on a large serving platter and serve immediately

* Chicken Stew with Beans Recipe

Ingredients

1 tsp paprika
1 tsp cumin
1 tsp dried coriander
1 tsp pepper
salt
½ cup flour
1 chicken (divided into 4 parts)
1 Tbsp olive oil
1 onion, minced
4 garlic cloves, crushed
1 tsp rosemary
2 cups tomato, diced
¼ kilo pumpkins, sliced into cubes
¼ kilo potatoes, cubed
2 cups chicken stock
1 cup white beans, boiled

Method

• Combine paprika with cumin, coriander, pepper, salt and flour then stir well.
• Coat the chicken pieces with seasoned flour. Be sure to shake to remove excess flour.
• Heat oil in a frying pan then add the chicken, onion, garlic and rosemary.
• Combine the tomato, pumpkins and potatoes to the pan then add the stock.
• Leave to simmer then add beans.
• Cover the pan and place in the oven.
• Serve hot.

* Moroccan vegetable nut roast recipe

Ingredients

10 shallots
1 butternut squash
2 red peppers
1 medium aubergine
3tbsp olive oil
1tsp ground coriander
1tsp paprika
tsp cinnamon
2 cloves garlic, crushed
5cm (2in) piece of ginger
400g (13oz) can chickpeas, drained
handful coriander, chopped
125g (4oz) peeled almonds, toasted
125g (4oz) shelled pistachios
75g (3oz) butter, melted
1x 200g (7oz) packet filo pastry

Preparation

Heat the oven to Gas 4, 180°C, 350°F. Butter a 28cm (11in) loose-bottomed flan tin. Cut the shallots into wedges, deseed and dice the pumpkin, cut the red pepper into strips and dice the aubergine. Mix together with the olive oil, spices and garlic, toss well, place in the oven in a roasting tin and cook for 20 minutes.

Peel and finely dice the ginger and mix in a bowl with the chickpeas, chopped coriander, toasted almonds, and pistachios. Stir this mix into the roasted vegetables when they are cooked.

Lay two sheets of filo pastry in the flan tin. Use a pastrybrush to brush with melted butter. Add two more sheets and butter. Repeat until all are used.

Add roasted vegetables, then fold over the excess pastry in generous folds and crinkle. Brush with the remaining butter and place in the oven to bake for 40 minutes. Remove from oven, carefully remove from the tin and serve.

* Quails with Spicy Red Sauce and Cumin Rice

Ingredients

2 tablespoons vegetable oil
8 quails, washed and cut into halves lengthwise


For the rice:

2 tablespoons ghee
2 medium onions or 250 g, sliced
1 medium carrot or 150 g, cut into small cubes
2 tablespoons cumin seeds
3 cubes MAGGI® Chicken Bouillon
4½ cups water or 1125 ml
2½ cups basmati rice or 500 g

For the spicy red sauce:
2 medium tomatoes or 300 g, peeled and pureed
2 tablespoons tomato paste
2 cloves garlic, crushed
1 teaspoon white vinegar
1 cube MAGGI® Chicken Bouillon
¼ teaspoon chili powder

Preparation

Heat oil in a large pan and fry quail pieces from both sides until they are golden brown in color from outside and cooked from inside (season quail with salt and black pepper before frying). Remove from oil and set aside.

Heat ghee in a pot and sauté onion slices until they become tender. Add carrot and cumin seeds and stir for seconds.

Add MAGGI® Chicken Bouillon cubes and water. Bring to boil with occasional stirring.

Add the rice and stir occasionally to boil again then cover and let it cook on low heat for 15-20 minutes or until rice is cooked.

Meanwhile, combine all sauce ingredients in a medium saucepan, stir to boil then simmer over low heat for 3-4 minutes or until sauce is slightly thickens. Add the fried quail to the sauce and simmer for few minutes.

* Mushroom salad

Ingredients:
1 head broccoli separated into small flowers
1 cup mushroom shopped slices
1 small carrot shredded
2 tbs pesto cream sauce
1 ts salt
1 ts ground black pepper
3 tbs extra olive oil
preparation:

Preheat the oven on broil.
Place the broccoli, mushroom in a resealable bag. Add the oil, salt and black pepper, close the bag and shake to mix.
Pour into a tray and broil for 15 minutes with stir after each 5 minutes.
Serve with pesto cream sauce and decorate with carrot.

* Syrian Tabouli

Ingredients
1 cup of tap water
1/2 cup of white bulgur NO:1
1/4 cup lemon juice
2 tablespoons extra-virgin olive oil
1/4 teaspoon salt
1 cups finely chopped flat-leaf parsley
1/4 cup chopped fresh mint
2 tomatoes, diced
4 scallions, finely chopped
1 lettuce wraps finely chopped flat
Preparation
Combine water and bulgur in a small saucepan, and let stand until the water is absorbed and the bulgur is tender, 15 minutes or according to package directions. If any water remains, drain bulgur in a fine-mesh sieve. Transfer to a large bowl.
Combine lemon juice, oil, salt and pepper in a small bowl. Add parsley, mint, tomatoes, lettuce wraps and scallions to the bulgur. Add the dressing and toss. Serve at room temperature.

* Foul with Tahini

Ingredients:
1 Can fava beans 16oz
2 Large minced Garlic
1 tsp of salt
1 tbsp Tahini
1/2 Cup lemon juice
1/2 cup chopped tomato
1/2 cup chopped parsley
1/2 tsp cumin
1 tsp cayenne pepper
1/4 cup extra virgin olive oil
Preparation:
In a pot warm up the fava beans .
In a large bowl place minced garlic, salt, Tahini, lemon juice, cumin and combine with fork.
Add the water which in the can and stir.
Add the beans then mix with a spoon. Top with freshly chopped parley, tomato, olive oil and cayenne pepper. Serve with pita bread