Stuffed Grape leaves and Fawareg

Every body knows Stuffed grape leaves, but ever you tried one of the main dishes made by Em Yassin in Burj El Barajneh Palestinian refugee Camp in Lebanon!

while visiting Em Yassin in her home, She cook a main dish with full of love and care with great hospitality for me.
first, she create a group of stuffed Grape leaves together and tied it with thread. To make sure its not going to mixed or damaged..

And have you ever considered to try stuffed Fawareg (small intestine from goats or sheeps after clean it very very well With care!!) it’s important to know who clean it and where you ganna eat it.. Better try it from Palestinian woman hands,  they perfectly make it delicious.
You can stuffed Fawareg with rice and meats and boiling it alone or put it in the bottom of the cooker with Stuffed grape leaves above it.

Some people love to take the Fawareg and frised it a bet when it’s color turns little gold they remove it from oil and serve it.

Eat it with Arabic breads.

Enjoy.

Alright Harvard Business School, let’s have a word or two.

Alright Harvard Business School, let’s have a word or two.

(Picture taken by my Harvard student “Mohamed El Dahshan” two days ago in the Harvard Business School Dining Room)

I understand that you like to “change” things in your dining room every once in a while to tickle the palate of the HBS kids who have a tendency to grow blasé rather quickly of your stationary Italian, Asian, & Micronesian stations, so you feel the need to spice it up with an occasional exotic nationality… but this, THIS, is where we draw the line. Israeli food station? Hold your breath.

Let’s see:
1. Harissa (هريسة) is a Tunisian and Libyan hot chili sauce whose main ingredient is piri piri. Piri piri grows in the wild in Africa. –> Since Israel is not in Africa, Harissa is not Israeli.2. Couscous (كسكس) is a Maghrebian dish, a staple food throughout Algeria, Morocco, Tunisia, and Libya. Not Israeli. As for “Israeli couscous”, the real name is “Maftoul” (مفتول), which is a Palestinian dish of Couscous.3. Fattūsh (فتوش) is a word made of Arabic fatt “crush” and the suffix of Turkic origin -ūsh. Coining words this way was common in Syrian Arabic as well as in other dialects of Arabic. –> Unless Israel’s main language is Arabic, this too is NOT Israeli.4. Halloumi (χαλούμι) is a Cypriot semi-hard, unripened brined cheese made from a mixture of goats’ and sheep milk. It’s not even ARABIC. So seriously, your “fuck-you” is not even centered around Arabs, it’s going west. –> Until Cyprus becomes another conquered Israeli territory, Halloumi is considered NOT Israeli.

5. Hummus (حُمُّص): Let’s get to the bottom of this once and for all. Hummus is an Arabic word meaning “chickpeas.” Ok? It is an Arabic word. As far as “Israelis” are concerned, they don’t speak Arabic. So unless you change your primary language, you have no argument here. The earliest documented recipe for something similar to modern hummus dates to 13th Century (CE) Egypt. –> Since Israel was created in 1948, Israel is NOT 13th CENTURY EGYPT! And Hummus is therefore NOT ISRAELI.

6. Tahini (طحينه): ONE: Tahini is a loanword from Arabic: طحينة, or more accurately ṭaḥīnīa طحينية, and is derived from the root ط ح ن Ṭ-Ḥ-N which as a verb طحن ṭaḥan which means “to grind.” TWO: You can only make Hummus with Tahini, since it is the second main ingredient. –> As per the argument of Hummus, we conclude that Tahini is NOT Israeli.

7. Zaatar (زَعْتَر): Alright. Zaatar is THYME. It is a Middle-Eastern plant. It grows in Palestine and other land areas. Since Israel is modern-day Palestine, then I can see why you would like to make that plant Israeli. And you might be able to get away with it. But get this: Zaatar is an Arabic word. So, to make your argument more solid, why don’t you use a Hebrew word for it? Like “שקר”, which is hebrew for LIE.

8. Mezze (in the title): This word (which refers to a selection of small dishes) comes from the Turkish meze ‘taste, flavour, snack, relish’, borrowed from Persian مزه (maze ‘taste, snack’ < mazīdan ‘to taste’) and/or the Greek version mezés (μεζές). SO TURKISH, PERSIAN and GREEK –> NOT ISRAELI.

9. “Sweet & Sour”: This draws the f*ckin limit. Now this sure isn’t Arabic, but I would like to see Chinatown respond to this.

Dear HBS, that “Israeli Mezze Station” is the ultimate multicultural, multireligious fuck-you in the face of ALL Arabs at once from North Africa to the Levant… (while engaging a small spit on the Cypriots)… NINE counts.

If you insist on giving no honor to the Arabs (many of whom are Harvard students/alumni- “hi!”), and/or if you insist on never ever speaking of Arabs in culinary worth (since we’re only ever referred to as warmongers and terrorists), at least have the decency of calling it MEDITERRANEAN MEZZE STATION.

Israel already has a hard time keeping face in the Arab world for the way it has “appropriated” its lands since 1948, don’t make it worse for them by having them appropriate other peoples’ foods as well.

“Before placing your order, please inform your server if a person in your party is an Islamic fundamentalist and/or has ties to the Chinese government. We will rectify the nationality of your dish accordingly.
Sincerely, HBS

Source: Sara El Yafi Harvard student

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Homemade Kubba..

Kobeh Nayah the best traditional Food in mediterranean sea from Lebanon, Palestine, Syria, Jordan each country have spacial way to do it.. but usually it’s known that is come from Lebanese cuisine it’s famous traditional Lebanese food…

here I just snapshot some photo from homemade Kobeh in one of the family houses inside the Camp.. it’s awesome…

Add some water and Spice and special Kubba Seasoning in a Groats first..

kubba raw meat added

mix it together all the ingredients ..

Start put it in Dishes…

Yummy… don’t 4get to add some olive oil..
Enjoy!! 😉

via Homemade Kubba... the blog from inside Palestinian refugee camp in Lebanon

Hospitality in Kholod Tahaina During Eid Elfitir

 

during the Eid, the Palestinian known that they hospitality fruits and Kaeak Al eid” Cake of Eid from semolina”

this is famous even in Lebanon, Syria and Jordan…

the photo taken in Kolod Tahina house where she made Kaeak El Eid and hospitality her guest and family during the Eid..

welcome enjoy some chocolate before we start to tell you the ingredients of cake of Eid..

 

Ingredient

1 kilo Semolina flour

1 cup of flour

3 Packet butter (mean 3 cup each  cup have 200 gr.)

1 Spoon baking powder

1 spoon of mahleb scanned

1 spoon mcetkh (if you want)

2 spoon anise

milk for kneading

for padding you can use Tamer (dates that mixed with butter and sesame)
or you can use Pistachio crushed with sugar and butter or luz same way pistachios

Preparation:

we knead the semolina with cup of flour before the other day. so next day you continue to add the other ingredient., so you may warming or heating milk  or you may use only water if you find it’s not needed! depend on how strength your semolina..

so after that you put it aside for 30 – 1 hr to take a rest ..

then you bring special spoons or tongs look like this one:

so you start to create small ball in size and open it to put the padding and fill it with dates or luz or pistachio as you like

then we put them in oven in moderated heat so after we take it out, we wait until it cool down

and we put in pistachio and luz from outside crunched sugar!

Enjoy!

 

Palestinian Falafel II Recipes

About Palestinian Falafel

Falafel is the original veggie burger and is a common dish throughout the Middle East. It is found in Lebanon, Syria, Egypt, and is especially popular with Palestinians. In Egypt it is known as tamiyah or taamiyah. we will show you here two Palestinian falafel recipes.

Palestinian Falafel Recipe I

Ingredients:

* 3 kilograms Chick Peas
* 1/4 kilogram Garlic
* 1/2 kilogram Onion
* 1/4 kilogram Parsley
* 4 tablespoons Falafel Spice: (Cumin, Turmeric, Coriander, and Cayenne)
* 2 tablespoons Carboneh (baking soda)
* Salt to taste.

Preparation:

• Sok the chick Peas in water for at least 8 hours.
• Grind the Chick Peas, Garlic, Onion and Parsely together, with a small amount of water, adding the falafel spices, carboneh, and salt.
• Leave set for at least one hour, then deep-fry in hot oil for about three-minutes, or until brown (note: the quantities listed are for restaurant quantities, adjust the ingredients accordingly).

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Palestinian Falafel Recipe II

4-6 servings

Ingredients:

• Chickpeas, dried — 1 cup
• Breadcrumbs — 1/2 cup
• Garlic, crushed — 2-3 cloves
• Parsley, minced — 1/4 cup
• Flour — 2 tablespoons
• Salt — 1-2 teaspoons
• Baking powder — 1 teaspoon
• Ground coriander — 1 teaspoon
• Ground cumin — 1 teaspoon
• Turmeric (optional) — 1/2 teaspoon
• Cayenne pepper — 1/2 teaspoon
• Oil for deep frying

Preparation:

• Place the chickpeas in a large saucepan and add water to cover them by 2 inches. Bring to a boil over high heat and then cover tightly and remove from heat. Let set for 1-2 hours to soak.

• Drain the chickpeas and rinse them with fresh water. Place the chickpeas, breadcrumbs and garlic in a food processor and pulse until the chickpeas break down into small pieces the size of breadcrumbs. Do not overprocess to a puree.

• Remove the chickpea mixture to a large bowl, add the rest of the ingredients except for the oil and mix together well. The mixture should have a fairly dry, crumbly texture. Add a little water if it is too dry to form balls with your hand. Adjust seasoning to taste. Form the mixture into 1-inch balls or ovals and then flatten slightly.

• Heat oil in a deep fryer to 375°F, or heat 1/2 inch of oil in a heavy skillet over medium-high heat. Drop patties a few at a time into the hot oil and brown well on both sides, about 4-5 minutes. Remove the browned from the oil and drain on a plate lined with paper towels. Repeat with the remaining patties.

• Falafel can be served on its own with taratour sauce. Or stuff it in pita bread halves with tomatoes, cucumbers and onions and eat it like a sandwich.

Preparing Falafel Video…

Give some kind of Excitement with Maha 🙂

Maqloubeh Palestinian rice and eggplant casserole

Maqloubeh is main Palestinian traditional food mean “upside-down”  which is how this popular dish of rice, eggplant and meat or chicken is served.

Ingredients

• Olive oil — 1/4 cup
• Eggplant, sliced into 1/4-inch rounds — 1
• Onion, minced — 1
• Ground lamb or beef — 1 pound
• Allspice — 1 teaspoon
• Cinnamon — 1/2 teaspoon
• Nutmeg — big pinch
• Salt and pepper — to taste
• Tomato, sliced into 1/4-inch rounds — 1
• Water or stock, well seasoned with salt — 2 cups
• Rice, soaked 1/2 hour in water to cover — 1 1/2 cups

Method

1. Heat the oil in a large skillet over medium heat. Sauté the eggplant slices on each side to lightly brown. Remove to a plate.
2. Add more oil to the skillet if needed and sauté the onions until translucent. Add the ground lamb or beef, allspice, cinnamon, nutmeg, salt and pepper and sauté, breaking up the meat, until cooked through. Season with salt and pepper and drain off excess oil.
3. Grease a 3-quart heavy bottomed saucepan well with olive oil, butter, lard or shortening. Drain the rice. Lay the tomato slices to cover the bottom of the saucepan. Sprinkle about 1/2 cup of the rice over the tomatoes. Spoon the meat mixture over the rice. Lay the eggplant slices to cover the meat and press down well to compact all the ingredients. Add the rest of the rice and the seasoned water or stock.
4. Bring to a boil over medium-high flame, then quickly reduce heat to low, cover tightly and simmer for 45-50 minutes. Toward the end of the cooking time, check to see if more water needs to be added.
5. Remove from heat and let rest for 15 minutes. Remove lid and invert a serving platter over the saucepan. Turn upside-down and carefully slip the saucepan off the rice. Serve hot.

Variations

• Use cubed meat or chicken pieces instead of ground meat if you like.
• For a vegetarian version, eliminate the meat and substitute a layer of sliced potato. Or double the amount of eggplant.

Notes

• Despite greasing the pot with lard or oil, the rice sometimes sticks to the bottom of the pot. Try covering the bottom with a round of greased parchment paper to eliminate this problem.

Mansaf Recipe

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This is a very popular Levantine dish. The flavors are wonderful, and as mansaf means “explosion” in Arabic, you will find that the way it is served looks like an explosion! Use the Bharat spices recipe I have posted to flavor the yogurt sauce.

But to make sure this popular Levantine dish, that mean it’s not only come Palestinian because a lot known it’s come from Jordan cuisine,  This mansaf recipe uses lamb not chicken. Lamb seasoned with aromatic herbs, sometimes lightly spiced, cooked in yogurt , and served with huge quantities of rice. Feasting on Mansaf is taken seriously, and hours are spent in its preparations. Ingredients:

• 6 pieces jameed (about 1/2 pound)
• 3 quarts plus 2 cups water
• 10 tablespoons clarified unsalted butter
• 4 1/2 pounds lamb shoulder on the bone, cut into approximately 3/4 pound pieces and trimmed of excess fat
• 2 tablespoons all spices
• 3 cups long-grain rice, soaked in water to cover for 30 minutes and drained or rinsed well under running water until the water runs clear
• 3 to 4 cups boiling water
• 1 tablespoon salt
  
• 1/2 cup blanched whole almonds
• 1/2 cup pine nuts
• 2 pieces shrak (Arabic flat thin bread/Saj bread)

Preparation:

• Soak the jameed in cold water to cover for 24 to 48 hours.
• Drain and melt the jameed in a pot with 1 quart of the soaking water over medium heat. Add the remaining 2 quarts soaking water as it evaporates until the mixture has the consistency of yogurt. This could take up to 2 hours and you should ultimately have about 2 quarts liquid jamīd. Strain the jamīd through a sieve and set it aside. Save three-quarters of the jamīd for the meat and the rest for the rice, which you will cook separately.
• In a large, preferably earthenware casserole, heat 5 tablespoons of the clarified butter over medium heat, then cook the lamb until browned on all sides, about 20 minutes. Remove the meat from the casserole with a slotted spoon and set aside. Pour off all the excess fat and liquid. Return the meat to the casserole with the reserved three-quarters of jamīd, reduce the heat to low, add the remaining 2 cups water, sprinkle on the bahārāt, and cook, uncovered, until the meat is falling off the bone, about 3 hours. Do not use any salt because the jameed is salty, but if you are using the stabilized yogurt, you need to salt the meat to taste. Stir the meat so it is mixed well with the spices and yogurt.
• Meanwhile, prepare the rice. In a heavy flame-proof casserole or pot with a heavy lid, melt 3 tablespoons of the clarified butter over medium-high heat, then cook the rice for 2 minutes, stirring. Pour in 3 cups of the boiling water and the salt, bring to a boil, reduce the heat to low, cover, and cook until the rice is tender and all the liquid is absorbed, about 20 minutes. Do not lift the lid to look at the rice and do not stir the rice as it cooks. After 20 minutes, if the rice is not done, keep adding boiling water in small amounts until the rice has absorbed the additional water and is tender. When the rice is done, stir in the remaining quarter of the jamīd, to make the rice a little watery.
• Meanwhile, melt 1 tablespoon clarified butter in a small skillet and cook, shaking the skillet, until the butter is golden, 2 to 3 minutes. Remove and set the butter aside. Melt the remaining tablespoon clarified butter in the small skillet and cook the almonds until light golden, about 5 minutes, tossing the nuts. Add the pine nuts and cook until they are golden, about another 3 minutes. Set the nuts aside.
• Clean off a serving, dining, or kitchen table with soap and water and then rinse well and dry, unless you are using a very large tray or serving platter. Arrange the marqūq or other bread directly on the table or tray, overlapping them some, and spread some jamīd from the cooked lamb on it so it becomes soft. Strain the meat and place it over the bread, now soft and broken. Spoon the rice over next and put the remaining jamīd sauce from the lamb in a separate bowl with a serving spoon. Sprinkle the pine nuts and almonds over the rice. Pour the reserved 1 tablespoon of melted samna over everything. Gather your guests around the table, hands properly washed, with their right hands closest to the food. Begin eating.

Source >>> homemade-recipes

the best of Palestinian Traditional food “Musakhan”

In Palestine, musakhan is a favorite dish amongst Palestinians. The dish is simple to make and the ingredients needed are easily obtainable, which may account for the dish’s popularity. Many of the ingredients used: olive oil, sumac and pine nuts, are widely grown on Palestinian land and frequently found in many forms of Palestinian cuisine.

Musakhan is a dish that one typically eats with one’s hands. It is usually presented with the chicken on top of the loaf, and could be served with soup. The term ‘musakhan’ literally means “something that is heated.”

Palestinian sumac-scented roast chicken

Meltingly tender chicken with the lemony flavor of sumac and the sweetness of caramelized onions, musakhan (المسخن) is a favorite dish of Palestinians everywhere. Sheets of flatbread encase the chicken as it cooks, protecting it from direct heat and soaking up delicious juices. Musakhan is traditionally eaten with the fingers. Sometimes spelled moussakhan or musakhkhan. (via wikipedia)

Ingredient 

Chicken cut four pieces
Arabic bread
Five warheads onions and chopped large wings
Laurel leaves, cinnamon sticks (to cook chicken)
3 tbsp sumac

mixture for Chicken: 2 age garlic, onions small, salt, teaspoon sumac, 3 tablespoons olive oil, mixture of Lu
(Almonds) fried or pine

Preparation

1. Put the chicken in boiling water with bay leaf and cinnamon sticks until Boil well.

2. Fried onions with olive oil  until tender and becomes golden in color and add the chicken and stir with a bite and then we take off the chicken and leave to cool aside.

3. after onion been cooled, we add sumac (Note: put aside a little from onion oil)

4. then we use the chicken boiled water to do chicken mixture with added them in mixture one onion, salt, sumac, olive oil, and lemon juice.

5. we prepare the arabic bread and start to put the chicken mixture and onion oil then we roasted it about 5 min.

6. we take the bread out the oven then we put chicken and put it lil bet in oven then we spread the frised almond and pins on it.

Enjoy!

Nutritional information

A typical recipe of Musakhan has the following nutrition facts per serving (around 300g):

• Calories: 391
• Total fat (g): 33
• Saturated fat (g): 7
• Cholesterol (mg): 92
• Carbohydrates (g): 0
• Protein (g): 23

Qatayef

is an Arab dessert commonly served during the month of Ramadan, a sort of sweet dumpling filled with cream or nuts.

Qatayef was traditionally prepared by street vendors as well as households in the Levant (Palestine, Lebanon, Jordan and Syria) and Egypt. It’s usually prepared using Akawi cheese as a filling, a white brine cheese, native toPalestine. It is named after the city of Acre, where it first originated, the Arabic akkawi meaning “from akka”

Qatayef is the general name of the dessert as a whole, but more specifically, the batter. The result of the batter being poured into a round hot plate appears similar to pancakes, except only one side is cooked, then folded. The pastry is filled with either unsalted cheese or a mixture of any of hazelnuts, walnuts, almonds, pistachios, raisins, powdered sugar, vanilla extract, and cinnamon. It is then deep-fried or, less commonly, baked and served with a hot syrup or sometimes honey.(via wikipedia)

Chocolate Balls, Covered with Coconuts

Ingredients
4 cans biscuits pillow.
2 cups milk.. you can you use Nestle milk
4 tbsp cocoa.
Nuts Thpinh any kind.
Cup coconut fine.
Cup butter, softened.
Coconut for garnish coarse.

preparation

First Breakdown the Biscuits to very small pieces and make sure it’s become like powder.
then add butter to it and mix together,then add nuts on it, make sure all of them mixed together very well, and add the coconut.

put milk in a container put on it the powder chocolate and mix it. then put the mixture of Biscuits on the milk and make sure you again mix very well 🙂
then put all the mixture on the refrigerator for 30 to 60 min then take them out and start to create small balls, after that passed on coconut dish to cover it from all sides..

Enjoy!