For the love of Kubbah!!! and you will love it


This slideshow requires JavaScript.

I was looking to make this dish for a while and i decided that I would do mine a little different sand throw some stuffed veggies in with it. Why not right? So I made bulgar wheat kubbah and stuffed zucchini simmered in a garlic yogurt sauce and baked in the oven…..my husband then called it “Delicious” which is hugeeeeeeee only because he rarely if ever uses that word for anything, at all. I was cheesy all night and floating. I love to surprise him. I think some times I try to hard, but it’s ok. I will get over it, maybe. lol. Anyways, so back to this dish…it has flavor and lots of it. We grow our vegetables ourselves so it makes things taste that much better. I highly recommend any serious cooker to do so…of course, non serious cookers too…heck, anyone!! LOL…ok so here are the ingredients and the way to do it.

FILLING:

2 lbs lean ground beef

1 tbsp oil

2 medium onions finely chopped

1 1/2 tsp salt

1 tsp black pepper

1/2 tsp allspice

1/2 tsp cinnamon

1/4 tsp dried lemon

1/4 c fresh parsley

1/2 c pine nuts

I start this first by sauteing the onions until lightly golden and then adding everything else into the pot as well and turning it on low to let it cook all together. I know, some people are like “NOOOO” but yes, this is my way. I am a multitasker  so if I can do it, I will. While this is slow cooking on medium low, make sure you stir and bread up the meat really good.

Core out your zucchini and lightly oil the insides and outsides and set aside because you will lightly fry them before baking

BULGAR DOUGH:

2 cups of bulgar to about 1 cup of flour or farinah or even rice flour can be used….the bulgar should have been pre-soaked because it needs to be puffed up…so just soak it before hand. It needs about 45 mins to be done soaking.

After the bulgar is soaked, if there is a lot of water left in the bulgar, dump some of it out, you want to keep enough to make the dough…you can always add more water. I also add a couple tsps of allspice and a teaspoon of salt for the dough. Mix it all together and it should be kind of sticky but not too sticky. test it by rolling some into a ball and flattening it, if it starts to break apart, you need to add more flour.

Start stuffing!!!! Make a ball with your perfect dough and flatten it in your hands, scoop a desired amount of filling into the middle of the flattened ball and then pulls the sides up and over to reform a ball and enclose that delicious filling mixture.  Make sure it is sealed well and flatten a little to make somewhat of a disk. Lightly fry them as well.

You can now lightly fry the zucchini and stuff away!!!

Let all of that cool a bit before handling again, and make your yogurt sauce.

SAUCE:

2 c. yogurt

2 tbsps corn starch

1 c water

2 tsp crushed minced garlic

you can double this or whatever you feel is necessary for your dish

mix together very well

PUT IT TOGETHER!!

line your baking dish and start adding kubbah and veggies ….when finished, pour yogurt sauce over all of it and baked for about 40 mins at 350F…..

I served ours with saffron rice, but you do not need to

ENJOY!!!!!!!!!!!!!!!

Advertisements

Fatti Dejaj-Chicken Fatti (Syrian)


This slideshow requires JavaScript.

So this is a new dish for us, never tried it or heard of it before I made it. I stumble upon this recipe and it looked delish…so I made it. My kids were looking at me like I was nuts, my husband was curious too..I am always scared to make a dish that they will not like. I make my husband taste everything I cook. I am paranoid I guess, but it hurts and bothers me when someone in our home eats and does not like it. I need to find ways to improve it….however, this dish was perfect and tasted soooo good. So here is the recipe I used for it. Good luck and happy eating!!!!

1 whole Chicken, roasted* (can also use chicken breast fillets if necessary, but not preferred)
3 pita bread rounds cut into bite size squares, deep fried till golden, set aside on paper towels to drain the oil
2 cups cooked rice (cook rice with chicken stock)
5 cloves garlic
1 clove garlic extra
1 Kg yoghurt
Salt & Black pepper to taste
1 cup toasted nuts (pine nuts, almonds & pistachio)
1 handful finely chopped parsley for garnish

TIP  There are many recipes to roast chicken, for this recipe simply:
Rinse chicken, cleaning the insides, pat dry, rub with lemon and salt. Place on baking dish. Crush 5 cloves of garlic then rub chicken with crushed garlic. Top with a dash of balsamic vinegar, black pepper and all spice to taste. Drizzle with a little olive oil. add 1/2 cup water. Roast in 450 F oven for 45 minutes – 1 hour.
Baste the chicken with the pan juices every 15 minutes so to stay moist. Add water to the pan if it starts drying out. To know if it is done check the thighs they should run out of juices, and the meat should easily seperate from the bone. Or an instant meat thermometer, should register 165-170F, when inserted in the flesh between the thigh and the body cavity without touching the bone or the bottom of the pan.
Once done set aside and when cool enough to handle seperate the meat from the bones in fairly big pieces. discard the bones and set the meat aside. You can use the pan juices as stock to prepare the rice.

Prepare garlic-yoghurt sauce
Crush 1 clove garlic add to yoghurt with salt & black pepper to taste. Mix well. Set aside, or keep in the fridge, till ready to use.

For serving fatteh it is best to use a deep, clear glass serving platter so your guests can see the layers. To create the layers: Place the fried bread at the bottom of serving dish in 1 even layer. Top with cooked rice in another even layer. Top cooked rice with prepared garlic-yohgurt sauce, then top yoghurt with Chicken pieces, toasted nuts & sprinkle with finely chopped and parsley. Season with a sprinkle of freshly cracked black pepper.

Serve at room temperature.

TIP   If you have leftover chicken even if not following the same recipe, you can still use it to prepare this dish. If you are pressed for time, this is a great dish to prepare really fast. You can always buy ready roasted chicken at days when you are racing against the clock and use it in preparing this dish.

Doulmah-stuffed grape leaves


This slideshow requires JavaScript.

Doulmah is something that may be challenging to others, but once you actually do it a few times, it comes easy. You need to prep before you cook or you probably are going to forget something. Lol. With doulmah, in my opinion, it’s about how much time you have to combine the flavors and let it all soak in to each other. I cook doulmah very slow..not too slow, but enough that the flavor is always right on. Sure, I mess up, who doesn’t? Practice makes perfect, well…near perfect anyways. So, here is what you need to embark on your doulmah journey……..Oh..P.S….you can, of course, add or delete things as per your preference like more onion, no meat..and if you decide to go meatless, you can used lentils instead 😉

1 jar of grape leaves

2-3 lbs of doulmah meat (lamb or beef, or mixed and ground up)

1 bunch of parsley

2 med tomatoes

1 med onion

3 tbsp or more, or less noomi basrah-dried lemons crushed

1/4 c or more of dibis-date syrup

salt  to taste

garlic to taste

4 tbsp dill

2 1/2 c basmati rice-washed and soaked

1 c water

So what I do is, I saute my onions with the parsley a little bit just to open up the flavor, you could say. I then throw all the ingredients into a pan and let it all blend together. Cooking it on a medium heat until the meat is fully cooked, because by that time everything has sucked up the juices and flavors from each other and it already smells amazing….I then keep the heat on that temp and add the uncooked/pre washed rice and about a cup of water and let it cook all together until the liquid is gone but the rice is NOT cooked all the way, maybe just a little. Very important so your doulmah is not under cooked or soggy…yuck. Then, let the fun begin!!!! Let it cool a bit and set up a “rolling station” like we do at our home. Drain your leaves and pull them out slowly. *trick* to get them out without tearing them…wiggle them out. So now they are there and you can start looking through them for the biggest best leaves. Lay them shiny side down, or outer leaf down, and add some filling, bring the middle up and drag the filling back with it like making it into a small pocket, then fold the sides over and roll. Looking like small cigars. Layer them in the pot until you have used everything. Sometimes you have leftovers, and since I am not a waster, I freeze everything left over, except the leaves, and use it later. Why not right? Now, it is important to fill the leaves with water just to the top layer of doulmah bot not totally covering it, and use a ceramic bowl or plate that fits into the pot but not hanging out, to hold the doulmah in place so it will not float and press down some then turn it on to a medium heat until you see it boiling and then turn it down some to let it cook slowly, put the lid on it. When the liquid is gone, they are done. We serve ours with yogurt sauce, which is just yogurt mixed with garlic….very yumm!! I hope this helps you make your way to the wonderful land of doulmah!!!

The Iraqi Kebob….no one does it like Iraq


This slideshow requires JavaScript.

 

There honestly isn’t a kabob I have ever had with as much heart and soul as the Iraqi Kabob. It honestly requires a great deal of skill and patience, although it looks easy and fast, it is not. The men, either my husband or our family friend Ahmed, make the kabob. Here where we live, my husband has a life time friend who owns the “halal” (slaughtered accourding to Islamic rules) store ad prepares the special ground mix of meat and fat used to form these mouth watering perfect ground meat rolls that go from the fire to your plate and into your stomach within 5 minutes flat…..only because they are amazing. So, a typical recipe for them would be something like this:

 

3 lbs of an equal mix of ground lamb and ground beef…the fattier the better for kebob

1 onion grated up

1/4 c of bread crumbs

1 tsp or more depending on taste, of salt and black pepper

some people add some allspice, but we do not. the fire gives it the flavor

if you want to be all traditional, get a whole onion and like 3 whole tomatoes to barbecue as well

you will need the long kebob sticks and form the meat around each one making sure your hands stay wet while doing so

and place them on the fire with a fan pointed at the flames to keep a good temp and fire going

line a large plate with a piece of the tanoor bread or parsley (my fav)

each kebob that is done after flipping and cooking, gently set on the bed of bread or parsley and sprinkle with sumac

cover with another layer of bread to keep the heat and flavor.

continue until all the meat is used up

we sever ours with pickle mixes and breads……this is truly an awesome meal.