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


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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!!!!!!!!!!!!!!!

Fatoush….my way


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I have fallen in love with this salad. It is so good. There are many spices used, the best vinegar I ever found, and the crunchy tanoor bread…incorporated together…yummmmm….Now here is what I used to make mine.

3 tomatoes diced up

1 big onion diced up

2 cucumbers peeled and diced up

1 bunch of fresh parsley

1 1/2 pieces of tanoor bread of some cut up pita

parmesan cheese

sumac

olive oil

vinegar

butnig-(iraqi dried wild mint)

zataar-(thyme sesame blend)

The first thing to do would be to prepare your bread by cutting it up into squares and mixing some sumac and parmesan with it and then adding olive oil….blend well

lay it out on a cookie sheet and let it turn crunchy

chop up your tomatoes, onion, and cucumbers and put into your salad bowl

chop up your parsley and add it to the salad

add butnig and zataar, about 2 tsps of each, depending on your desire mix it all up into the salad

then add vinegar and oil according to your taste….we do equal parts in our salads.

by this time the bread should be done and you can remove it, let it cool down and add it into your salad and mix all together.

Serve this with anything….It truly is an awesome salad!!!

Doulmah-stuffed grape leaves


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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!!!