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!

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!

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.

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.

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.

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:-)

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

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

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

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 :)

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 !

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.

CHINESE MARINADE FOR BONELESS CHICKEN

* my adjusted chineese -middleeastern recipe*
pieces boneless and skinless half chicken breasts (about 2 pounds)

Marinade:
2 or 3 cloves garlic
2 teaspoons finely grated fresh ginger root
2 tablespoons hoisin sauce*
2 tablespoons soy sauce

Crush, peel and finely chop the garlic. Peel and finely grate the ginger root. In a medium size bowl, mix the marinade ingredients together. Add chicken breasts to the bowl and coat each piece with the sauce. Cover and refrigerate for 2 hours or longer.

To Cook:
Preheat oven to broil. Line a large flat pan with tinfoil (for easy cleanup). Arrange marinated chicken breasts in pan and pour remaining sauce over the chicken breasts. Place the pan in the oven on the top rack. There should be approximately 4 inches of space between the heat and the rack. Leave the oven door ajar, about 3 inches. Broil the chicken breasts for 8 minutes on one side then turn the chicken breasts over. Broil for another 7 to 8 minutes. The chicken breasts should be light brown on the outside, tender and juicy inside.

You can also use a whole chicken if you like and put it in the oven after foil wrapping it :)

SIMPLY STEW

1 lb of buffalo stew meat( u can use lamb or veal ,mutton , whatever you prefer will b ok but this is originally buffalo stew recipe ,siwan originated )
2 TBS olive oil
salt and pepper
1/2 tsp dried thyme
1 tsp cumin and smoked paprika
Worcestershire sauce - a few hearty drizzles*( adding this is my tip they dont use that in the original recipe duh its the nomad no one there heard of worcestershie sauce :))
2 large carrots, sliced ( i often used baby carrots )
1 cup frozen peas
1/2 an onion, chopped
5 small red potatoes, diced
1 large tomato, diced
2 cloves of garlic, minced

Preheat oven to 350 F. Drizzle bottom of tagine with the olive oil. Place meat on top and season it with all the spices. Drizzle some Worcestershire sauce on top. Add all the veggies and then drizzle again with a little more Worcestershire sauce. Throw the lid on the tagine and cook for an hour. Then stir tagine and check to make sure it is not getting too dry. In this case, I found there was sufficient liquid. Then cook for another hour. Serve and enjoy!