* Meat Sefeha:

Msakhan Rolls: Chicken Sumac Rolls


For Boiling the Chicken

...750 gm chicken breasts
4 large onions cut in small cubes
3 bay leaves
1 cinnamon stick
3 cardamons
2 magi cubes
Salt & pepper


The Remaining Ingredients

1 ½ tbsp Sumac
A good pinch of nutmeg
1 tsp chopped garlic
¼ tsp cinnamon
Salt & pepper
¼ cup pines
¼ cup olive oil
Sharak bread or Lebanese bread


Directions

Start cooking the chicken breasts in cold water and keep removing all the foam the chicken produces. After the foam stops appearing add the onions, the magi and all the spices and leave the chicken to boil very well.

After the chicken is fully cooked remove it from the stock and shred the chicken to small pieces. Strain the stock to get all the onions out, remove all the spices and bay leaves and start sauteing the onions in the olive oil seasoning with all the spices, leave the stock cause we’ll need it later. When the onions start turning golden add your shredded chicken and the garlic. Leave the mixture to take a nice golden brown color and taste to make sure the seasoning is good. Add the pines in the end and mix them in.

Cut your bread in large triangles and get your cooled chicken mixture so you’d start rolling. Soak every bread piece in the chicken stock and then add the filling in the middle and roll like you’d roll a spring roll. Brush the bottom of baking dish with some oil and lay your chicken rolls in it, brush the top of the rolls with oil as well. Bake in a hot oven until your rolls get a pretty golden brown color and serve hot.

* Spanish pasty

Ingredients:

The Paste:

- 4 cup plain flour 

- 2 t-spoons yogurt

- 1/3 cup Olive oil 

- 1/2 tea.spoon Baking powder. 

- 2 tea.spoons yeast.

-1  table.spoon salt..

-1 tea.spoon sugar

- 1 1/2 cup of warm water.

The filling:

- 2 cups of chopped spinach leaves.

- 150 g feta cheese.

- 1 t.spoon black pepper.

The method.

  Make the pastry first, then while it is resting tn a warm location. Prepare the filling. 

To make the pastry 

  In a large bowl combine 3 cups of flour, sugar, yeast, yogurt and salt. Pour olive oil and the warm water.Knead the mixture, gradually adding enough of the remaining flour mixture so that the pastry is no longer sticky. Continue kneading until the pastry is smooth and elastic.Shape pastry into a ball and put in an large oiled bowl, turning the pastry to coat it with the oil. Allow to rise until doubled in size (45 minutes to 1 hours).

To make the filling

   Heat the t eval pan, put the chopped Spanish, wait until wilt. put the spinach in refinery, then add the feta cheese. season the filling.

To assemble your pasty 

  Punch down the pastry and divide into 2 pieces.roll out each pieces fairly thinly and cut into discs. I cut mine using a small glass bowl measuring 13 cm/5 inches, but you can make your pasties any size you want depending on your whim.

  layer equal amount of spinach in the center of each pastry circler.

Brush the edges of the pastry with water, fold one sideover to make a half-moon or D shape, and crimp together between the forefinger and thumb of one hand and forefinger of the other to create a seal along the side of the pasty.

  Place on a baking tray, brush with a milk or beaten egg glaze, and cook for 20 to 25 minutes until the pastry is golden and the filling cooked through.

* 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   

Note:

You can use Tortilla to make Shawarma Sandwich

* 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.

* 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.

* Chicken Musakhan Palestinian Recipe

Ingredients:

• 1 whole chicken, cut into 4 pieces
• 5 cups water
• 1/2 cup extra olive oil
• 3 medium red onions sliced
• 2 tablespoons sumac
• 1 teaspoons allspice 
• 1 tablespoon salt
• 10 tortilla flat bread
• 3 tablespoons pine seeds, toasted

Preparation:

1. Place chicken and water in a large pot and bring to boil. Remove foam as it appears then add salt, simmer for 70 minutes or until chicken is cooked.
2.  Remove chicken and throw away the water. Set aside to cool. Remove and throw bones and skins. Flake chicken to strips and keep aside.
3. In a saucepan, heat olive oil on medium heat; add onions and fry for 10 minutes or until the onions become tender.
4. Add the prepared chicken strips, allspice, sumac and pine seeds. Simmer and stir for 5 minutes or until all are well combined (add salt if it’s needed).
5. Add some chicken mixture evenly on a center of each piece of bread. Roll bread and brush with some olive oil the top of each roll. put it in a grill pan heat until becomes slightly brown in color.  
6. Serve with yogurt

* Grilled Eggplant Tomato & Roca Salad

Ingredients

2 big eggplants
3 hard tomatoes
3 cups Roca


Ingredients for Eggplant Marinate

½ cup extra virgin olive oil
The juice of two limes
2 tsp garlic finely chopped
1 tbsp oregano
½ tsp paprika
½ tsp garlic powder
Salt & pepper


Directions

Mix all the ingredients for the marinate and set it aside

Peal your eggplants and slice them about 1 cm thick, heat up your grill and brush your eggplants with the marinate, start grilling until they get nice grill marks and gets soft, set them aside to cool.

Spread the Roca on your plate and add your tomato slices over them, add the eggplants and poor over them the rest of the marinate and garnish with some chives.