CHICKEN ROAST WITH GARLIC, ONIONS & POTATOES

Goes lovely wid polao + salads + coke :-)

3 carrots, peeled and cut into thirds
3 potato cut into cubes
1 big onion, peeled and cut into rings
1 small onion, grated
6 cloves garlic, grated
3-4 cloves garlic halved
1 tsp ginger grated
1 kg whole chicken (this one was 1.6 kg's)
1 tbsp salt
1 tsp turmeric powder
1 tsp corrainder powder
1tbsp sweet n sour thai sauce
1tsp garam masala
1tsp chilli powder (also kashmiri/paprika/etc for colour)
1 lemon, halved
2 tablespoons olive oil
2 tablespoons unsalted butter

clean the chiken well. cut 1cm slices into the breast pieces , thighs, drumsticks. skinless preffered. i kept the skin only on the drumsticks, becomes crispy and looks good too.

marination: sprinkle salt, turmeric, corrainder, garam masala, chilli, ginger, garlic, onion paste, olive oil, sweet-sour thai sauce, lemon juice, and mix well to coat. (sometiems chiken tikka masala can also give the red colour to the roast) cover and let it marinate in the fridge for 35mins.

preheat the oven 5-10 mins at 250 degree C.
cover the oven tray with aluminium foil, oil the top surface fo the foil minimally, place the marinated chicken in the middle. place the carrots potatos onion rings halved garlic all around the chicken. a few of the garlic can be put in between the chicken slices and folds.
(idea: once i had stuffed the chiken hollow with cooked basmati rice before putting it into the oven)

put it in the oven. check after 20 mins. turn the side with 2 spoons/fork.u can also turn the potatos so that the other side also gets crunchy. check again after 15 mins. take it out when u think the chicken luks brown and crunchy enough to ur fancy!
take off the chicken and wrap it in a lavash bread.
(usually it takes max.35mins.after 40 mins the chicken could very dry,in which case u cud eith oil the top later with a brush, or srinkle lemon,etc).
dig in ! ;-)
COKE! lavash bread!

BEEF KEFTA - MEATBALLS

kafta was made after mixing, ground beef with grinded parsely, onions, garlic salt, and garam masala.

fry onions, garlic, garam masala, tomatoes, dry mint leaves and add the kafta balls in it. fry for 3 mins, add water, salt. Bring to boil for 10 mins, and whola!

use 4 tomatoes for 1/2 kg meat

SUNDAY CHICKEN BBQ

how i made it--
3 potato cut into cubes
1 medium onion, peeled and cut into rings
1 small onion, grated
6 cloves garlic, grated
1 tsp ginger grated
1.5 kg whole chicken cut into big pieces
1 tbsp salt
1 tsp turmeric powder
1 tsp corriander powder
1 tbsp sweet n sour thai sauce
2 tbsp honey
1 tsp garam masala
1 tsp chilli powder (also kashmiri/paprika/etc for colour)
1 lemon, halved
2 tablespoons olive oil
2 tablespoons unsalted butter
BBQ hot sauce
Charcoal, wood

clean the chiken well. cut 1cm slices into the breast pieces , thighs, drumsticks. skinless preffered.
marination: sprinkle honey, salt, turmeric, corrainder, garam masala, chilli, ginger, garlic, onion paste, olive oil, sweet-sour thai sauce, lemon juice, and mix well to coat. cover and let it marinate for 30mins.

place the potatoes onion rings halved garlic all around the chicken. sprinkle salt and garlic over them to add flavour
brush BBQ hot sauce over the pieces as u turn flip 'em over. it will take about 15 mins over good charcoal heat.

do not worry if a bit burnt,, this is BBQ! dig in ! ;-)
COKE! lavash bread!

OLIVE N FETA CHEESE SALAD

This ones not so difficult...fast n easy i wud say...

6 medium-small sized turnips
3 medium sized carrots
3 medium sized cucumbers
2 pickled cucumbers
2 big tomatoes
250gm fetta cheese
10 olives
1tbsp dill
salt to taste
1tsp olive oil
1/2 lemon

cut the turnip, carrots, cucumbers, tomatoes to same small quarter size, sprinkle salt, olive oil,
add olives,dill,squeeze in the lemon,,,and giv it a good stir to mix well and let the tomatoes leave some of its juice in the mix...

cut into cubes and add the fetta cheese (cus if you add it earlier it wud break apart in the stir) and stir gently again.

TOASTED MOZARELLA CHEESE BREAD

nothing at ma palce, just a loaf of bread and mozarella cheese...and ma oven!

FISH BBQ

serving for 4

6 medium sized potatoes
250mg x 4 medium sized fishes (abt 30cm length)
2 big onions
4 cloves garlic grated
2 lemon
1tsp turmeric
1tsp corrainder
salt to taste
1tsp olive oil
charcoal, wood

clean the fish well of its scales, and as well as inside the fish. make 1-2 cm cuts over the flesh fo the fish on both sides.
marinate with salt, turmeric, garlic, corrainder, olive oil, lemon squeeze.
cut the potatoes in small pieces and sprinkle salt and garlic over them . make circular thin slices of the onions and also put it on top of the fish durign the BBQ.

BBQ for 15 mins turning sides,over good charcoal heat, arange the potatoes around the fishes.
nJoy!

SHAHI TUKRAY - CREAMY SWEET TOAST

1 liter of milk
8-10 slices of bread
1 to 1 1/2 cup sugar
1 cup milk powder
 2-3 green cardamom(discard its shell/skin-ground seeds)
oil
Pistachios(sliced thin vertically)
Almonds(sliced thin vertically)
yellow food color
1. Fry the slices of bread in a little oil until light brown (I made french-toast in place of this)
2. Remove ,cut these bread slices diagonally and set it aside.
3. Combine milk, milk powder, sugar ,color and cardamom.
4. Bring it to boil and reduce heat to medium.
5. Keep simmering until the milk gets thickened.
6. Arrange the bread slices in the milk and bring to boil. Turn once to coat both sides. Let milk thicken.Remove from heat.
7. Now arrange the soaked bread slices where you want to serve. Decorate it with chopped nuts. Serve it cold.

KACHOORI

For Filling
Urad daal (white lentil) ½ teacup
moong daal (yellow lentil) ½ teacup
(soak both these white lentil and yellow lentil overnight or atleast six hours, blend in mixer grinder to a paste)
Ginger crushed ½ teaspoon
Green chilies crushed 6
Garam Masala powder 1 teaspoon
Coriander powder ½ teaspoon
Cumin Seeds (roasted and powdered) ¾ teaspoon
Chilli Powder ½ teaspoon
Turmeric powder ¼ teaspoon
Salt to taste
Ghee/Oil 2½ tablespoon

For Dough :
White flour 4 teacups
Ghee/Oil 3 tablespoon
Water as required
Salt to taste
Cooking Oil for deep frying

Filling>> heat Ghee/Oil in a sauce pan and fry ginger and green chillies on low heat until light brown. Add lentil paste and all seasoning (mentioned in filling ingredients), stir on medium heat until all ingredients are properly mixed. Remove from heat and set aside.

Dough>> sift together flour and salt into a large mixing bowl. Rub in Ghee or Oil, add water and kneed to form dough. Add 2 tablespoon of ghee/oil and kneed again to a soft dough. Cover and keep in refrigerator for 6 hours. After 6 hours divide the dough in 25-30 equal portions and roll them into small balls.
Press each ball lightly to flatten it, put 1 teaspoon of lentil filling on it and cover with another flattered dough ball. Press between palms to seal and form thin kachori.

Heat Oil for deep frying in a deep pan, when hot turn down the heat to medium. Drop in the kachories one at a time, fry on medium heat, pour oil over them , turn upside down. Remove when golden brown and crisp.
Serve hot with chutney or Vegetables.

المنسف الاردني MAIN DISH OF JORDAN BY MOUSA AA TARAWNEH

المنسف الاردني , the main dish In Jordan meat nuts button

The meat cooking in hot yoghurt and then put on large dish of rice And we put pine nuts and this a traditional dish mean for special occasions and every week all the jordanian family eat " manssaf " by hand this dish eating by Right hand.

VANILLA MUFFINS

Makes about 15 muffins.
2 eggs
2 deciliters sugar
50 grams butter
3 deciliters plain flour
2 teaspoons baking powder
2 teaspoons vanilla sugar
1 deciliter water

Set oven to 200 degrees Celsius. Beat eggs and sugar until fluffy. Melt butter and let cool. Mix flour with baking powder and vanilla. Add this mix and the water to the batter, a little at a time. Pour into greased muffin tin and bake for about 15-20 minutes in the middle of the oven.

You might also want to try this recipe with some cocoa powder or chocolate, berries, citrus zest...

FRIED CHICKEN LIVER

1/2 kg chicken liver (Kaleji)
1 tbsp pepper
2-3 tbsp Worcestershire sauce
1 lime
3-4 tbsp oil
Salt - to taste

1. Slice liver into 2 × 1 inch pieces. Sprinkle salt, pepper and Worcestershire sauce and leave to marinate for 2-3 hours or longer.
2. Heat oil in frying pan, add marinated liver and fry on medium heat till just about done (around 7-10 minutes).
3. It should be spongy to the touch. Do not overcook as it will become hard and dry. Remove from heat, sprinkle lime juice and serve in its own gravy.

EASY PASTA SALAD

Perfect for those hot summer days we left behind us about a week ago here ;-)

Pasta of your choice
Cucumber
Leek or onion - you can boil the onions for a few minutes if you want them sweeter
Tomatoes
Bell pepper/chili pepper
Peas
Kidney beans/chick peas or whatever else you like
I usually add meat - pre-cooked chicken in small pieces or mortadella like in the pic
Olive oil
Lemon juice/white vinegar
garlic, crushed or finely chopped
Salt, pepper
Dried mint, if desired

Boil pasta, drain and cool. Prepare the other ingredients. Place everything in a bowl, add dressing and mix well. Let stand for a while for flavour to develop. This should last a few days in the fridge as long as you don't add lettuce or other vegetables that wilt easily.

STUFFED CHILI PEPPER

Chili peppers, preferrably not too small as they won't hold much!
Minced/ground meat
Cooked yellow lentils (or exclude these and just use meat)
Chopped onion
Finely chopped garlic
Tomato paste
Grated cheese
Salt, pepper
Harissa or hot sauce, if desired
Cumin

Set oven to 225 degrees Celsius. Fry minced/ground meat. Add onions and garlic. Add tomato paste (and harissa or hot sauce if desired) and a little water. Season and let simmer until some of the liquid has reduced. Let cool. Meanwhile, wash peppers, cut of stems and cut them open. Use cold water and be careful not to touch your eyes. When the meat mixture has cooled down a bit, mix with cheese and adjust seasoning. Stuff peppers and place in a greased, ovenproof pan. Place in middle of oven for about 20 minutes. Serve with for instance rice and a salad.

CHICKEN COOKED IN A CLAY POT

1 chicken
1 onion, chopped
1 clove garlic, finely chopped
1/2 courgette, sliced
Fresh herbs - I used some from my window box; rosemary, lemon thyme and curry herb (it's actually called that)
Lemon juice
Salt, pepper

Soak clay pot for 8-10 minutes if it's been used before, 8-10 hours if it's the first time. Place all ingredients except chicken in a bowl and mix well. Pat chicken dry and stuff with this mixture, adding a little extra salt. Try to put some under the skin too, adding a little oil or butter. Close chicken using tooth picks. Place veg mix on bottom of pot, place chicken on top and add some water. Place in cold oven and set oven to 225 degrees Celsius. Cook for about 1,5 hours. Turn chicken over once wile cooking. Remove lid toards end if you want more colour.

If you don't have a clay pot, you can of course cook this in a large pot in oven or on stove. Cooking time will be shorter. One of the advantages to cooking in a clay pot though is that it keeps moisture in very well. If you have a large enough pot you can toss some potatoes in as well, otherwise you can cook some on stovetop, perhaps adding some turmeric for extra colour.

KULFA - ZAYNAB'S FAVORITE

1 liter full cream milk – bring to boil in a heavy pan.
2 table spoon almonds – peel, grind and add.
Seeds of 8 cardamoms – add. Boil the milk until reduced to ½ liter.
2 drops almond essence (not more!) – add.
Strain the milk through cheese cloth, squeeze the almonds until dry, and then discard the pulp

400 ml sweetened condensed milk –add to almond milk
2 table spoon unsalted pistachio nuts – peel and coarsely crush
500 ml cream – add to almond milk and blend

Freeze the mixture until slightly firm, then whisk until smooth; transfer into individual cups, freeze overnight.
Remove the kulfa from freezer some time before serving, turn it onto a plate.
Decorate it with crushed pistachio and almond nuts and serve.

ALOO VADAE- FROM ZAYNAB WHO DEFENITELY CAN COOK:-)

1/2 kg potatoes
1 tbsp garlic, finely chopped
1 tbsp white cumin seeds
1/2 tsp turmeric
1-2 tsp oil
25 g fresh coriander, chopped
25 g small green chillies, finely chopped
Oil for deep frying
Salt to taste

Batter
125 g besan/gram flour
1 egg
salt to taste

*For the batter mix gram flour, beaten egg, salt and enough water for a thin consistency batter.

Boil and skin potatoes. Mash well. Heat oil and turmeric, garlic and cumin seeds.
*Fry for a minute or two. Add mashed potatoes and salt and mix well. Remove from heat, add green chillies and coriander and mix well.
*Shape into small balls about 1 inch in diameter, dip in the batter and deep fry vadae in hot oil until light brown.
*Serve immediately with tamarind chutney or red garlic chutney.

Note: You can also place a small cube of cottage cheese inside vadae and continue with frying.

WHOLE GRILLED FISH

1 whole fish with firm, white flesh - in this pic I used a tilapia
herbs
lemon
oil
salt, pepper

Set oven to 150 degrees Celsius. Clean fish and rinse in cold water, pat dry. Smear with a little oil inside, and add fresh herbs to taste - I used rosemary and lemon thyme from my window box - and a few slices of lemon. Add salt and pepper. Smear lightly with oil on outside and place on a rack, if you wish you can place it on top of a tray with quartered potatoes, onions and vegetables to taste. You might need to let those roast for a while at higher temperature before adding the fish to make sure they are all done at the same time. Cook fish until done, perhaps 30 minutes or more if needed. Turn it over once during cooking. Serve with some fresh lemon slices.

BREAD CHEBBI STYLE

This recipe was basically worked out by my husband but I do it a little bit differently so here's my version.

6 deciliters tepid water
25 grams yeast
12-14 deciliters plain flour
1 egg
Salt
Turmeric
Harissa - or copped chillies, onions, olives... or whatever you like.

Dissolve yeast in water. Add most of the flour. Add salt, turmeric, harissa or what you want. Add the egg and the rest of the flour. Mix until a nice dough is formed, it should be a little sticky. Sprinkle with a little flour and cover with cling film and a towel. Let rest for 45 minutes. Knead well and form 8 patties or if you wish, 2 loaves (lower temperature a bit and bake for about 30 minutes if you do this). We don't use a rolling pin when forming the bread but you can of course do this if you wish. Place on trays covered with baking sheets. Cut a pattern if you wis, make sure to use a sharp knife and cut deep enough for the pattern not to disappear during proving. Cover with towel and let prove for about 30 minutes. Set oven to 250 degrees Celsius. After baking for about 10 minutes or when the bread starts to turn brown, lower temperature to 225 degrees - or just bake at 225 degrees if you are not as fond of brown bread as my husband is. Bake in total about 20-25 minutes, let cool on rack, covered with a towel.

QUICK BREAKFAST BUNS

5 deciliters plain flour 1 tablespoon baking powder
3 deciliters sour milk - I haven't tried, but I suppose you could substitute plain youghurt, not too thick
2 tablespoons treacle
Salt
Grated carrots, if desired

Set oven to 200 degrees Celsius. Mix flour, baking powder and salt. Add treacle (one tip when adding sticky ingredients: Press a tablespoon inte the flour so you get a dent that holds in this case one tablespoon, then pour the sticky ingredient into the dent. Saves you dishes and also you make sure you actually add it all) and sour milk.Add carrots, if desired. Form a dough - it will be sticky! Form 12 buns and place them on a tray covered with a baking sheet. Bake in middle of oven for about 10-15 minutes. Let cool on rack, covered with a towel. Surprise family for breakfast!

EASY VICTORIA SPONGECAKE - OF HAJERA BEGUM-GAZA

175g unsalted Butter
175g caster sugar
3 Eggs, beaten
175g self-raising flour

Filling
3 tbsp strawberry jam
500ml double cream

1. Set the oven to 180C/gas 4. Lightly butter two sandwich tins, each with a diameter of 20cm.
2. Cream together the butter and sugar together until light and fluffy, and then slowly add the beaten egg.
3. Fold in the sifted flour and spoon the mixture into the prepared cake tins.
4. Bake for 20 minutes. Leave to cool and then remove from the tins.
5. Whip the cream until thick and use it to fill the sponge with the jam.
6. Dust liberally with icing sugar to serve.

Serves: makes one cake Prep: 20 min
Cook: 20 min

CHICKEN BIRYANI - ZAYNAB HYDER'S SPECIAL

Chicken 1 1/4 kg Rice 1 kg
Ginger Garlic paste 2 tbsp
Salt as per taste
Onions 4 medium (finely Sliced)
Tomatoes 6 medium (sliced)
Potatoes 3 medium (cut in cubes)
Yogurt (whipped) 1 cup
Cumin Seeds 1 tsp
Turmeric Powder 1 tsp
Red Chili Powder 2 tbsp
Coriander Powder 1 tbsp
Garam Masala Powder 1 tbsp
Green Chilies (chopped)6-8
Fresh Coriander (chopped)1/2 bunch
Mint Leaves (chopped) 1/2 bunch
Whole Garam Masala 2 tbsp
Yellow or Green Food Color ½ teaspoon
Milk (3 table spoon)
Kewra Essence a few drops
Cooking Oil 1 cup

In a pot, heat Cooking Oil on medium heat for 3-5 minutes and add whole garam masala. When it pops, add onions and stir fry till golden. Add ginger garlic paste, turmeric and cumin and stir for 2-3 minutes. Add tomatoes and cook till tender. When the tomatoes form a paste, add chicken with salt, red chili powder, coriander powder, garam masala powder green chilies, potatoes, fresh coriander and mint leaves. Add yogurt and mix well. Cover and cook on medium heat for 12-15 minutes. Parboil rice with some whole garam masala and drain the water. In a large pot, layer the chicken cury and cover with rice. Sprinkle milk mixed with food color and kewra essence. Cover and simmer on a hot griddle on low heat for 15 to 20 minutes. Serve hot with salad and raita.

FRIED RICE EGG MIXD VEGES

I used a packet of frozen mixed veges. i stir fried 150g of them with 2medium finely chopped onions, 4 pieces of garlic mashed, salt to taste.

made an omlette. cut it into small cubes.

rice i used par boiled , after boiling 500g i fried it with 2-3 pieces of garlic, one onion, soya sauce, salt, a pinch of sugar added the vege stir fry, and the omlette cubes and fried more till all rice turn golden brown.

serve hot, decorate with the veges decorated all around

RAJIN'S 1ST HOMEMADE PIZZA

1 ready made pizzadough
layers with  tomato sauce/salsa, ( prepared wid parsley, tomatoes, onion, garlic), Mozzarella cheese, shrooms, sweet corn, capscicum, olives, minced meat, cheddar cheese
I was a bit too over zealous with the toppings:-)

COOKED CORN

corn on the cob, clean corn and put in a pan with much water. let cook till corn is soft.

HREESA OR BASBOSAH - SEMINOLA CAKE

Semolina cake (Hreesa or Basbosah in the Middle East ) variant


eggs
1 + 1/4 cup granulated sugar
1 + 1/4 cup semolina
1 + 1/4 cup yogurt
1 + 1/4 cup flour
2 pack baking powder
Tinny grated lemon shell
1 tbsp + 1 tsp vegetable oil

For Syrup:
2 cup + 1 tbsp + 1 tsp granulated sugar
2 + 1/2 cup water
Juice of 1/2 lemon

# Boil 2 cup sugar with 2 cup + 1 tbsp water, then add lemon juice, boil for 5 minutes together and wait for cooling down.
# While it cools down prepare the dough.
# Mix the sugar and eggs by a blender.
# At first add yogurt and oil, then flour, baking powder, semolina, grated lemon shell, and mix.
# Pour the mixture on a oven tray which you greased too much.
# Bake for 25 minutes in 175 C (F 347) oven.
# Pour the cold syrup on the hot cake.
# Rest it 5 hours at least, cut into squares and serve.

idea:
-You could always add raisins, almonds etc in the dough!
-sprinkle shreded coconut over the top of the cake once baked

MUTABAL - EGGPLANT SALAD

2 eggplants (medium size)
tahineh (sesame seed paste)
lemon juice
cloves peeled garlic
salt
Olive oil
finely chopped fresh lentils.

Bake the pierced eggplants in the oven for 30-40

on high heat

Cool  and remove skin
Blend the eggplants, the tahineh, the lemon juice, the garlic, and the salt in a food processor until smooth.
Mix some lentil and olive oil.

GARLIC-ONION MASHED POTATOES

potatoes
garlic
red onion
spring onion
salt & pepper

peel /cook potatoes and mash them.
chop onions and garlic fine and add to the potatoes.
mix good and season with salt and pepper.
garnish with corn and if lemon

RASPBERRY SHAKE WITH ICECREAM

unsweetened frozen raspberries
vanilla Ice Cream
skim milk.

Blend icecream with milk and some raspberries. Garnish this sweet and fruity dessert with raspberries

LIME-MUSTARD FISH

fish fillet ( 1 k)
mustard + oliveoil + lemon+ capers +salt and pepper +garlic + honey

mix all well and leave to marinade ,then cook in a dutch baking dish
serve with white rice

GARLIC MUSTARD FISH FILLET

2 potatoes ( cubed)
4 tsp mustard
1 sp sliced pickled carrot
2 tsp garlic
8 tsp olive oil
3 lemon juice +zest
salt and pepper
1 kilo fish filler
parsley


mix all of ingredients (except for parsley ) add it to the fish fillet to marinade( u can leave it overnight )

bake for 20 minutes or till its cooked
sprinkle parsley and serve with white rice and lemon wedges .....enjoy :))

FISH FILLET WITH GREEN SAUCE

Fish fillet ( marinade it in garlic ,salt and pepper and lemon juice) then roll in flour and setaside ,when you are done, melt a couple of tsp butter and fry it in the butter ,when its cooked set aside and get the sauce ready :

for the sauce :-
2 spoons of butter
lemon juice
onion
leek
parsley
mixed veggies( i used peas and carrots and onion saute onion wedges in butter then add the steamed peas and baby carrots add salt n pepper )

In a pan melt the butter ,add the leek and onion till its golden , sprinkle salt and pepper and lemon juice and parsley then add the fish to the sauce and cook for few minutes

Get the veggies ready and serve with white rice ,serve the fish and add the sauce and finallly sprinkle the parsley to garnish ,serve hot .

FISH FILLET WITH CREAMY BUTTERSAUCE

2 tsp butter
1/3 cup cream fresh
2 beaten egg yolks
2 spoons of lime or lemon juice and zest
paprika ,salt n pepper
finely chopped parsley

step 1 : melt butter
step 2 : mix the lemon juice or lime juice to the egg yolks and beat well till its well mixed and add salt ,

Add step 2 to the melted butter on a low heat ,till its well cooked ( it will form a thick paste ) add salt pepper and paprika and parsley then add the cream fresh ,dont heat anymore .
set aside

Deepfry the fish fillet as usual and then add the sauce to the fish fillet , serve with rice and salad and lemon slices .
** i served golden yellow rice with peas

WHITE SAUCE FISH FILLET

On a sheet of foil paper mix cubed tomatoes and onions with salt and papper and olive oil .layer the fish fillet and start preparing the sauce :
cooking cream ( or ishta قشطه ) lemon juice ,paprika ,salt and pepper ,basil.lemon zest ,fish spice ,garlic .mix all well in a blender forming a paste ,add olive oil and marinade the fish and leave it for a while in the fridge till u r ready to cook .

it will take around 15- 20 minutes in the oven to cook
serve with rice :
in a cooking pan , melt 2 tsp butter and add onion ,fry till its golden add coriander ( fresh coriander ) and garlic and leave to cook ,add 2 tsp olive oil ,get this paste ready then add water till its boilt add rice .when its cooked serve hot with the fish

MARWA'S DEVILED EGGS

inspired by tati's recipe thx Ingredients: (24 tapas)
12 Large eggs
Parsley
24 Anchovy fillets
Juice of 1 lemon
6 Tablespoons mayonnaise
2 Tablespoons English mustard
Cracked black peper

1. Boil the eggs for 8 – 10 minutes.
2. Let the eggs cool then peel, slice in half – remove the yolks and place into a cazuela.
3. Arrange the egg whites on a large server/cazuela.
4. To prepare the filling add the mayonnaise, mustard, capers (optional), pepper and lemon juice to the egg yolks and mix well.
5. Fill the egg halves with the mix and place one fish fillet over each half.
6. Garnish with broadleaf parsley.

MUSSEL TAPAS A LA MARWA

This is a great seafood recipe, if you like your mussels and need to try something different then these stuffed mussels will not disappoint. Stacks of flavour and a combination that really does work well.

2 kilos large mussels, scrubbed and beards removed
2 medium red peppers, finely chopped
1 large green pepper, finely chopped
1 medium onion, finely chopped
1 sprig of fresh thyme
4 tablespoons butter
3 tablespoons plain flour
2 cusp of milk
Salt and pepper
Manchego cheese, parma cheese or turkish hardcheese whatever is avalable :) (grated)

1. Steam the mussels in a large saucepan for 5 minutes or so until opened. Drain and when they are cool enough to handle, remove each mussel and place in an oven proof dish spaced evenly apart. Keep one half of each shell.
2. In a large frying pan, melt the butter and sauté the vegetables.
3. Add the flour and seasoning and cook for a few minutes then slowly add the milk until you have a thick paste.
4. Cover the mussels with the vegetable mix and cook in a medium oven for 10 - 12 minutes.
5. While the mussels are cooking, arrange the retained half shells on a baking tray.
6. Remove the dish from the oven (turn the oven up to high at this point) and fill each mussel shell with a mussel and some vegetable mix. Take care as the mixture will be quite hot.
7. Sprinkle with shredded cheese and return to the oven for a few minutes until the cheese melts a little.

FRIED CALMARI

Ingredients for 4 persons

1 kg calmar rings
300 gr. Semolina flour
300 gr. Flour
1 litrFresh full cream milk
Salt

Place the calmar rings in a large bowl, pour the milk and let them soften for 15 minutes, then drain.
Coat the rings with flour adding a few squid rings at a time
Now heat the seed oil in a large frying pan and fry the squid rings until golden brown
When squid rings are cooked turn off the heat, remove them from the oil with a slotted spoon and drain on kitchen paper
Salt to taste and place in a serving dish.

SPANISH MEATBALLS

This Spanish meatball recipe could be used as spagetti or pasta sauce , or served with white rie and peas or even served with freshly baked bread as a dipp .

500g minced beef
3-4 cloves garlic
1 onion
parsley
1 egg (beaten)
4 tomatoes, roughly chopped
2 slices stale bread
milk
flour
salt
pepper
olive oil

How to cook:
1. In a blender , crush 2 cloves of garlic with the parsley and mix
2. Place this mixture in a large bowl with the mince, mix well and then leave to stand for 20 minutes.
3. Place the bread in a shallow dish and cover with the milk. Leave to soak for a few minutes
4. Add the bread, egg, salt and pepper to the mince and knead until all the ingredients are mixed together.
5. Make small balls and roll each one in flour.
6. Cook in plenty of hot oil until they turn golden brown, drain and place in a casserole dish.

For the sauce:
1. Finely chop the onion and the remaining garlic
2. Place a little oil from the meatballs into a casserole dish or large earthenware dish
3. Add the onion and garlic and gently fry until they begin to brown.
4. Add the chopped tomatoes
5. Bring to the boil and cook for 5 minutes
6. Pour the sauce over the meatballs and then place in a moderate oven for 20 - 25 minutes.
** add water when needed to make the sauce a bit lighter if you like

u know sometimes u are just not in the mood for veggies but this you cant resist as it doesnt taste at all veggies lol specially when it is so colorful.

1 medium red pepper
1 medium green pepper
1 medium onion
8-10 mushrooms
Fresh or dried thyme
Olive oil

1.Wash the peppers and cut into bite sized slices. Wash and trim the mushrooms and cut in half. Peel the onion and slice.
2.Make up the kebabs alternating vegetables as you go.
3.In a large shallow dish or cazuela, big enough for the kebabs to fit pour in two cupfuls of olive oil and a generous amount of thyme. Add the kebabs and allow to marinade in the oil turning now and then for an hour or so.
4.Cook on the barbecue or grill until cooked through.

Aubergine, courgette and cherry tomatoes are also great on these kebabs

my aubergine tapas version of fatma's recipe :) it's a must try !

300 gr Aubergines

1 egg
Bread crumb
80 gram grated cheese (feta or parmesan)
1 tblsp chopped parsley
1 small garlic clove grated
Salt & Pepper

Wash and peel the aubergines and cut in pieces. Boil them in salted water until tender. Drain them well and mash them well until they become pulp.

Place in a bowl. Beat the egg with a fork and mix with the pulp. Add the other ingredients and shape the mixture into balls, bake them in oil until brown.
( if the mixture is not thick enough add more bread crumb or some flour)

TROUT IN FOIL

This is one of the healthy recipes that i like to cook ,i always use trout or any other oily fish ( u can use tuna-salmon fillets or whole fish )

You simply lay it in a foil baking dish and sprinkle the fish inside and out with a mixture of herbs and spices, like paprika, garlic, red and white & black pepper ( powder ) . add sprinkle of lemon grass , and be generous with olive oil , then top it all off with fresh clipped dill, and a cup of fish stock ( i often boil the shrimps and mussle and fish heads and add season and herbs and bring the stock to boil then use it , in case of not being able to do this u can only use regular tapwater

Bake for 30 minutes and voilà dinner is served.
Along with the fish i often add jacket potatoes or simply through a amount of cherry tomatoes- baby carrots ,small potatoes or cubed potatoes and sliced carrots , mushrooms ...etc and serve :)

SQUID SALAD

boilt squids rings
herbs ( of your choice)
lemon zest
salt n pepper
garlic clove
spinach ( boilt n drained)

serve it cold after mixing it and marinading for not less than an hour
enjoy :)

COLD SQUID N CHICKPEAS SALAD

4 red peppers
2 x 400g cans chickpeas, rinsed and drained
big bunch of parsley, roughly chopped

1 red chili, deseeded and chopped

2 garlic cloves, finely chopped

100ml olive oil

600g cleaned squid, sliced into rings, tentacles kept whole (get your fishmonger to do this for you)

200g cooking chorizo (HALAL), cut into chickpea size chunks (see picture)
juice and zest of 1 large lemon

serve it with BBQ

SQUID OR CALAMARI - THIS IS THE QUESTION?

If you are here for the recipe then , too bad, i am here to be a value added cook lol in the pic u can see mouthwatering deep fried squids( same recipe as calamari , check  at the end of this post) but they have deeper flavor than the chewy calamairi , it is also shaped smaller when its sliced into rings

well, maybe you will be more intrested to know the difference , as i was curious to learn more about this beloved octupus shaped creature :)
The word calamari is the plural form of the Italian word for squid, Calamaro.
It's calamar in Spanish. The name derives from the Latin word calamarium for "ink pot."

Since calamari seems to sound more palatable than the word squid, you will most often see squid recipes listed as calamari on restaurant menus, recipes, etc. It's one of those words that just "sounds better" or "has class," according to some people. Whether you eat calamari or squid, you're eating the same critter.
for us ( medetirranian CREATORS lol we love both ,but squids are more tasty of course, i v tried all , and always felt more in touch with my taste instinct when i cooked squids

to differenciate between them while you hunt for your own :
They are very similar except that squid are much larger. If you go to a fish market, you can appreciate the difference in size , calmari is like a huge cone with slim ends ,squids are smaller and they have shorter legs

Spanish recipes use both squid and cuttlefish, depending on the dish., and they are a little tough when you chew on them
calamares are called "chipirones* in some areas ........
just thought you might be intrested lol

I dip in batter :made of one can of malt beverage(like any brand of non alcoholic beverage ) and add to that flour and cumin+ppr n salt& garlic powder ,mix that all and dip the calmai and deep fry :) enjoy with sauce of yr choice

GRILLED LEMON ROSEMARY SALMON - FAST N EASY

Grilled Lemon Rosemary Salmon (wrap in foil recipes ) fast n easy

2 lbs - Copper River Salmon - tuna or any fillet chunks
2 - Stems of Rosemary( fresh or u can use sprinke if dry , but dont add too much of dry rosemary as t could be a little bitter than the fresh
1 - Lemon ( juice n zest ) sprinkle of lemon grass powder white pepper
1/2 - 1 cube of butter + 2 tsp olive oil
3 - leaves Sage

The Foil Fish Tent
Fold the foil length-wise around the lemon rosemary salmon leaving breathing room for the salmon to cook in the steam directly above the fish. Fold in the outer edges. BE SURE you do not fold them tightly. They should have a "loose" cinnamon roll shape. This enables the heat to travel through the outside of the foil and be trapped in the middle, and creates a steam vent. You'll soon find this style of cooking far superior than any other.
I also tried to cook it in a cooking bag following the same recipe and it turned out delich , u can try both :)

CHEF MARWA'S VICTIM - FISH IN THE OVEN:-)

this is a peacful fish :) was being brutaly cooked in oven ( u can also cook in foil if you are a batchlor not to wash more dishes of course !:)


I made a paste of butter, olive oil, chives, garlic, rosemary, thyme, basil and salt & pepper. I made slices through the skin and then slathered on the paste. I stuffed the body with some more of the herbs and lemon slices
the poor victim , ehem , fish is laid to rest in the biggest oval Dutch pan , sealed the top with foil and then the lid. The pot contained a bed of lemon slices, 5 sliced scallions, a couple of rosemary sprigs, 2 bay leaves and about a cup or fish stock ( or water ,again if you are a batchlor i doubt that you heard that fish got stock lol )
the victim was cooked at 375 for about 55 minutes. After I put arranged him on the platter with the lemon slices and big herbs I covered our fish friend with foil to sit while the sauce reduced
Sauce – pan drippings + 14 oz can diced fire roasted tomatoes + approx 10 sliced kalamata olives thrown in at the end. Oh, and a pinch of sugar because this stuff was super acidic. served the victim over rice with the sauce. Haricot verts on the side and a salad of mixed greens, fresh mozzarella, tomatoes and chopped fresh basil.
enjoy !

FRUIT TRIFLE BY ZAYNAB HYDER

Fruit Trifle with grapes, banana, pomegranate and apples

TERIYAKI MARINATED SHRIMPS AND CHICKEN

working on the skillet

marinating shrimps and chicken on skewers and leave it for an overnight ,while refregirating in order to b ready for a speedy cooking method if you dont desire to put yr fire on shock indoors :

Teriyaki Marinade:
3/4 cups soy sauce
1/4 cupvinegar
1/4 cup sesame oil
3 Tbs. ketchup
1 Tbs. brown sugar
3 cloves of garlic minced
1/2 " of fresh ginger peeled and minced
1/2 tsp dried basil
1 tsp. pepper
1/4 tsp. cayenne

TASTY TURKISH BULGIR PILAV WITH SPINACH

Another to die for recipe , This is a classic (and healthful) Turkish side dish, and even people who normally eschew whole grains will find it irresistable. with combining it to Soup and salad, or some kebabs, it becomes a whole meal

dont be mad if i will go in details guys ok ! fatma and zeinep please edit me if you dont use the same ingredients in turkey :))

Pure olive oil1, around 1/3 cup
1 cup Coarse Bulgur(* in each country i found different sizes and brands so try to choose what is avalable in the halal stores or middle easterns isle in hyper markets
1 or 2 large onions, thin sliced lengthwise ** N3
1 large onion, chopped fine
1 large or two small ripe tomatoes (1/2 lbs), grated4
10oz to 16oz fresh spinach, chopped roughly
1 1/3 cups stock
salt to taste (depends on stock)
Black and/or Aleppo pepper5, up to ¼ tsp
Extra-virgin olive oil, preferably Kalamata, to taste
Yogurt, preferably strained Greek or Turkish
Large deep skillet or dutch oven with tight-fitting lid, large heavy pan

Begin carmelizing the sliced onions: heat a couple tablespoons of pure olive oil over medium-high heat in the large pan. Drop in the onions, and stir them around. Turn heat down to medium-low. Continue cooking, stirring every 1-2 minutes, until the onions are dark brown and stringy, about 25 minutes. If they finish before the bulgur does, turn off the heat and set aside somewhere warm.

While the onions are cooking, make the bulgur pilaf. Over medium heat, fry the chopped onion in about 1/4 cup oil until transparent. Add the tomato pulp and fry some more until it starts to cook, about 10 minutes. Add the bulgur and stir until coated with oil and tomato. Add the stock, seasonings, and chopped spinach and stir well. Cover and cook over low heat for about 20 minutes, or when all liquid has been absorbed (but don't lift the lid to check more than once!).
Remove from heat, drizzle a little extra virgin olive oil (pref. Kalamata) and stir in. Cover back up, pref. with a towel or parchment inside the lid, and let sit for 15 minutes. Garnish with yogurt and the carmelized onion.

health edits was important to add for general tips u can benefit from that in other recipes too :

Notes:
1: Pure olive oil is oil from 2nd to 5th pressings. It's far more suitable for frying than virgin olive oil. Buy it at ethnic markets, or failing that buy "light" olive oil.

2: This is large-grain bulgur, with grains the size of rice. It's often called #4 bulgur. In a pinch, #3 bulgur (grains half the size of rice) will do, but don't even try this recipe with "instant" bulgur (the kind used for tabouleh). Cracked wheat might also work; if you try it, please let me know how it comes out!

3: The best way to slice onions for carmelizing are what the Arabs call "wings". Slice the onion in half pole-to-pole. Slice the ends off each half and peel. Slice thinly, pole-to-pole rather than across the grain.

4: The way the Turkish add tomato to recipes is excellent for a lot of other purposes. Slice the tomato in half. Optionally seed it. Holding the skin side, grate it on a large-hole grater over a bowl, pressing gently. As you grate, the skin will flatten out and protect your hand from the grater; eventually you'll just have the skin.

5: Aleppo pepper is a smoky, mildly hot ground red pepper from Turkey. A good substitute is a mix of 2/3 smoked paprika and 1/3 cayenne pepper.
Also, the bulgur pilaf can be made without spinach; simply omit the spinach, double the tomatoes, and increase broth to 1 1/2 cups.