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

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.

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.

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

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

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!

STUFFED JUMBO SHELLS

24 Jumbo Shells
1 pound ground beef
2 tablespoons olive oil
1/2 cup finely chopped onion
1 cup finely chopped fresh mushrooms
1 clove garlic, minced
1/4 teaspoon black pepper
1 teaspoon Italian seasoning
1 egg (use egg beater for low fat recipe)
16 ounces cottage cheese, drain excess liquid (use 1% cottage cheese for low fat recipe)
1/4 cup grated parmesan cheese (use low fat parmesan for low fat recipe)
10 ounces frozen spinach, chopped, thawed, well drained.
1 Jar (15 1/4 oz) spaghetti sauce; divided

1. Preheat oven to 350F
2. Cook jumbo shells according to package directions; drain, run cold water over noodles to cool; drain.
3. Cook ground beef over medium heat until no longer pink, add olive oil, onions, mushrooms, garlic and spices. Cook until onions become transparent.
4. Add egg, cottage cheese, parmesan cheese, and spinach to beef mixture. Mix well.
5. pour 1/2 cup of spaghetti sauce into bottom of 13×9 inch baking dish.
6. Fill jumbo shells with meat mixture; place in dish.
7. Pour remaining spaghetti sauce over top of shells. Sprinkle with parmesan cheese. Cover with foil.
8. Bake for 40 minutes or until thoroughly heated.

TURKISH KOFTA STEW

Let's prepare an easy to make & delicious dish: Turkish Kofta Stew main dish


500 g minced lamb( u can use ground beef )
1 small onion or 70 g, chopped
2 tablespoons vegetable oil
1 medium onion or 125 g, cut into small cubes
1 medium tomato or 150 g, peeled and diced
4 tablespoons tomato paste
1 medium carrot or 150 g, cut into large cubes
1 medium potato or 300 g, cut into large cubes
1 cup frozen green peas or 160 g, thawed
2 cubes MAGGI® Mutton Bouillon
3 cups water or 750 ml
½ teaspoon ground black pepper
½ teaspoon dried mint

Combine minced lamb and the chopped small onion in a bowl (season with salt and pepper) and mix until well combined.

Shape the kofta into fingers shape and arrange in a baking tray and bake in a 200°C preheated oven for 10 minutes or until they are cooked. Remove and set aside.

Heat oil in a pot and fry onion for 2-3 minutes or until onion is tender. Add tomato and stir for 3 minutes.
Add tomato paste, carrot, potato, green peas, MAGGI® Mutton Bouillon cubes, water and the cooked kofta. Bring to boil. Simmer over a low heat for 20 minutes or until all vegetables are cooked.
Season with black pepper and dried mint. Stir and serve.

Serving tips : Garnish with fried pine seeds and serve with rice.

ORANGE-ROSEMARY MARINATED LAMB WITH POTATOES

1 leg of lamb (about 4 lbs)
2 pounds baby red skin potatoes
1 orange
2 tablespoons honey
1 tablespoon minced garlic
1 tablespoon olive oil
1 tablespoon butter
2 sprigs rosemary
1 teaspoon thyme
1 teaspoon oregano
salt and pepper to taste.


Prepare a marinade from the orange juice of 1 orange, honey, chopped rosemary, garlic, thyme, oregano and freshly ground black pepper. Rub the lamb leg with the marinade and close it in a zipper bag. Let it stay in a refrigerator for about 5-6 hours. Put the marinated lamb leg in a roasting pan, surround it with the baby red skin potatoes, season with salt and dot with the butter. Cover with tin foil and cook at medium-high for about an hour to hour and a half, or until a meat thermometer reads 165

TANDOORI MARINATED LAMB

A leg of lamb need marinate only 3 hours in this flavored oil.

Enough for 1 butterflied leg of lamb
6 - 8 cloves garlic , minced (2 tablespoons)
1 1/2 tablespoons minced fresh rosemary
1/4 cup olive oil

Tandoori Marinade for Grilled Lamb
Enough for 1 butterflied leg of lamb
1/3 cup plain yogurt
5 - 6 cloves garlic , minced (4 teaspoons)
1 tablespoon grated fresh ginger from a 1-inch piece
2 tablespoons lemon juice from 1 small lemon
2 teaspoons ground cumin
2 teaspoons ground coriander
1 teaspoon ground turmeric
1 teaspoon cayenne pepper
1/2 teaspoon ground cinnamon

Mix all ingredients together in a small bowl.
after you leave it in this marinade cook and serve with mash potatoes with parmasian cheese and montre jack
enjoy :)

PARMASIAN COURGETTES AUBERGINE BECHAMELLE

courgette
1/2 red pepper
1/2 orange pepper
1/2 red onion
1/2 aubergine
1/2 punnet of mushrooms
2 garlic cloves
Handful basil
S&P
Olive oil
Olives
Capers
Bechamel sauce
Mozarella ball, sliced

Dice the vegetables and roast in the oven with oil, s&p, basil and garlic for about 40 minutes (or until the edges have started to char). Once cooked, remove the basil and add the olives and capers.

Make the Béchamel sauce: Melt butter in a skillet. Stir in 2 tablesppons flour. Add some milk and stir in rest of flour and milk. Let boil on low heat for a couple of minutes. Season with salt and a dash of nutmeg (not too much!



Place lasagne sheet into the bottom of the dish, cover with bechamel sauce, vegetables and mozarella. Continue until you’ve run out of everything and end up with a layer of bechamel sauce.

Sprinkle parmasian and bazil leaves to garnish n serve after you Bake in the oven for 30 minutes.
serve with rice or pasta

LAMB SHOULDER OR GOAT

lamb shoulder or goat ( u can use leg or showlder of lamb or goat )


1 leg of goat (5 to 7 lbs), boned
2 tsp salt
1 cup vinegar
1 tsp sage
1 cup vegetable oil
3 large potatoes( or small potatoes i always find them more convinient )
2 cloves garlic, whole
3 onions
1 bay leaf, crumbled
3 large chiles
1 tsp rosemary
2 garlic cloves, skin removed
1/2 tsp crushed pepper

Combine vinegar, oil and seasonings and pour over goat. Cover and marinate in
refrigerator 12 to 24 hours, turning often.( i ofteinade it once you buy it and leave it to freeze till u are ready to use , this will leavethe meat to refregirate while being soaked in spices and will be more tender when u cook it or simply marinade it if you are in a hurry and cook after 12 hours or at least overnight .

Remove goat, strain marinade
Quarter potatoes and onions and place in shallow roasting pan along with chiles and
garlic and pour 1/4 cup marinade over vegetables. Place goat on roasting rack over
vegetables. Pour 1/4 cup marinade over goat.

Roast at 325°F for approximately 25 minutes per pound of goat. Baste with 1/4 cup
marinade every 20-30 minutes before carving.

Serve with vegetables. Use drippings for gravy if desired.

*before carving , leave the meat to rest as this will let th ejuices in and the meat will remain tender while you carve n serve : )
one of my speciality really i recommend that you try this recipe ,inchALAH , enjot :))

MEDITERANIAN STYLE LAMB BAKED WITH POTATOES AND MUSHROOMS

Lemon Marinade with Greek Flavorings for Lamb

Enough for 1 butterflied leg of lamb- or showlder
1/4 cup olive oil
2 tablespoons lemon juice from 1 small lemon
3–4 cloves garlic , minced (1 tablespoon)
1 tablespoon dried oregano
1 tablespoon dried thyme
Pinch paprika

Mix all ingredients together in a small bowl
rub the lamb and leave it to marinade , cook with baby carrots if desired or simple toss potatoes and mushrooms to cook along in the same pot or baking sheet

enjoy :)

SOY MARINADE WITH HONEY AND THYME FOR GRILLED LAMB

(Adapted from a recipe by Jacques Pépin)
Enough for 1 butterflied leg of lamb
1/3 cup honey
1/3 cup soy sauce
2 - 3 cloves garlic , minced (2 teaspoons)
1 tablespoon grated fresh ginger from a 1-inch piece
1 teaspoon minced fresh thyme leaves
Pinch cayenne pepper

Mix all ingredients together in a small bowl.

when you marinade the lamb leave it for an overnight to refrigerate till u cook it , when its well done serve with oriental rice and backed poatoes

SPICED BEEF MOUSSAKA

4 aubergines
olive oil
1 onion, chopped
2 cloves of garlic, crushed
450g/1 lb lean minced beef
3 plum tomatoes, diced
pinch of cinnamon powder
pinch of cumin powder
1 glass of milk half n half
150ml/5fl oz chicken stock
200ml/7fl oz white sauce bichamel
2 eggs
white pepper
100g/4oz grated Cheddar cheese -parmasian cheese
salt
freshly ground black pepper

the basic recipe will be heavy ,The process that takes the longest is frying the aubergines, so get your biggest frying pan (or pans) and fry the sliced aubergines on both sides with a little olive oil. Drain on kitchen paper.

** i often spray my slices or brush them with olive oil and spread them on a baking sheet and leave them to cook in the oven its a lighter method of cooking and will leave you with the same taste .

At the same time, fry the onions and garlic in some more olive oil. After five minutes turn the heat up and add the beef to brown it, then add the tomatoes. Add a healthy pinch of cumin and cinnamon with the milk and sauté together, then add the stock gradually.

When all the aubergines are cooked, and the mince has reduced, get an ovenproof dish, make alternate layers of aubergines and mince, starting and finishing with a layer of aubergines.

Combine the white sauce with the eggs, white pepper and seasoning, then spoon it over the top of the mince and then scatter with the grated cheese. Bake in the oven 20-25 minutes at 190, until the cheese is bubbling and golden brown

FATET MAKDOUS WITH TOMATESAUCE

1-5 kilo of small obergines( black ones) -1/2 kilo pf minced meat salt n pepper ,half cup of pine ( roaseted)
- 1 kilo tomatoes -1 small onion and 2 tsp olive oil 1 tsp paprika paste - debs reman ( pomgranade molasses called debs reman its bottled in the supermarket also avalable in the middle eastern section ,but originally its a homemade syrup made out of pomgranade )
-small cup of tamarind juice ( tamrhindi ) - 1 tsp tomato paste - 2 lebaneese bread ( arabicbread ) sliced and deep fried (small cut )

tahini and yoghurt sauce :
- 1.2 cup of tahini (sesame oil ) and 1-2 cup of milk mix them together to get one cup of whole tahini and yoghurt with a little of water and garlic with salt
---pine and almond roasted

heat 4 spoons of olive oil in a pan add the grated onions till its golden ,add the meat and the roasted pine and the spices ,mix all well and set aside .

step 2 preparing obergines( makdous)
wash the small obergines andpat dry ,leave the top and make a small whole underneath every obergine to take the pulp out and be very careful as u are dealing with it .deep fry the obergines after that in hot oil and as they are ready take them and leave on kitchen papertowel to take excess oil .
when you are done , stuff th eobergines with the meat filling (step 1)

step 3 ( the tomato sauce
add the tomatoe sauce to the salt pepper dibs alruman ( the pomgranade syrup ) and the tamarind to the pepper paste and cook for 5 minutes to mix all ingredients

in a pirex serving plate ,spread the tomatoe sauce now and spread the obergines with its filling side by side and again the sauce , cover with foil and bake in an oven after covering it wth a glass top for 20 minutes ( or as its ready check with the fork )

presentation : after yo cook the obergines set aside while its hot , in a serving plate ( now we are ready to serve ) layer the roasted brad and tomatoe sauce , then obergines then another layer of bread and sauce then the tahini and yoghurt mix that we prepared earlier
sprinkle with pine and roasted almonds ..serve lukewarm , enjoy !:))

CHICKEN OR LAMB WITH BASMATI RICE

Basmati/Long Grain Rice - 5 cups (cup = rice cooker cup)
Chicken Breasts - or lamb cubes-meat up to your choice
Mint (Pudina) - 1 bunch
Cilantro (Coriander) - 1 bunch
Onions - 2 large julienned
Yogurt - 2 cups
Juice of lime - 5 tbs

Spices
Bay leaves - 6
Cinnamon Sticks - 4 medium sized
Cloves - 8
Shajeera - 1/2 tsp
Whole Black Cardamoms - 2
Star Anise - 3
Mace - 3
Coriander) powder - 2 tsps
Garam Masala powder - 1 tsp
Ginger Garlic paste - 2 tsps
Salt and Chilly powder - to taste

Wash Chicken and cut them into large cubes. Puree Mint and Cilantro into a paste. ,do the same if you are using mutton ,lamb or beef ..


Marinade Chicken / meat in yogurt, pureed mint & cilantro, ginger garlic paste, dhaniya powder, garam masala powder, juice of lime, salt and chilly powder for about 7 - 8 hours (I leave it overnight).

Julienne 2 large onions. Heat 6 tbs oil in a deep vessel, fry onions until brown. Remove onions. Keep aside.
In the same vessel, add bay leaves, cloves, cinnamon sticks, whole cardamoms, star anise, mace, & shajeera. Saute until bay leaves turn light brownish. Remove the spices. Keep aside.

Wash Basmati Rice, add the fried spices. Add water and cook either in rice cooker or on stove.
In the same deep vessel used previously, add another 5 tbs oil/ghee (clarified butter). Add the marinated chicken or meat pieces along with yogurt etc, cover with lid and cook until chicken turns tender. Remove lid and continue cooking until water evaporates and chicken turns sort of dry. But do leave some gravy with the chicken. Keep aside.

Once the basmati rice is cooked, you can remove the spices if you want to, else keep it. (I prefer to keep them).
In the deep vessel, at the bottom spread a layer of chicken with gravy and top it with some fried onions. Spread some cooked rice over this layer.

Again spread a layer of the remaining chicken or meat with gravy and top it with some more fried onions. Spread the remaining cooked rice over this layer. Top it with the remaining fried onions.
Cover tightly with lid. Do not let any steam escape. (I usually wet a cotton cloth & tie it tightly around the lid of the vessel). Cook on very low flame for 10 minutes. Remove from flame.

ROAST MEAT WITH GRAVY

3 to 3 1/2 lbs of Boneless Rump Roast (pick a end cut with a lot of fat marbling)
Olive oil
8 slivers of garlic
Salt and pepper - cardamom bay leaf -babycarrots -potatoes

1 Start with the roast at room temperature (remove from refrigerator 1 hour before cooking - keep it wrapped). Preheat the oven to 375°F.

2 With a sharp knife make 8 small incisions around the roast. Place a sliver of garlic into each incision. Take a tablespoon or so of olive oil and spread all around the roast. Sprinkle around the roast with salt and pepper - cardamom and all spice -bayleaf and carrots -potatoes

Place the roast directly on an oven rack, fatty side up, with a drip pan on a rack beneath the roasting rack. This arrangement creates convection in the oven so that you do not need to turn the roast. The roast is placed fat side up so that as the fat melts it will bathe the entire roast in its juices.

3 Brown the roast at 375°F for half an hour. Lower the heat to 225°F. The roast should take somewhere from 2 to 3 hours additionally to cook. When the roast just starts to drip its juices and it is brown on the outside, check the temperature with a meat thermometer. Pull the roast from the oven when the inside temperature of the roast is 135° to 140°F. Let the roast rest for at least 15 minutes, tented in aluminum foil to keep warm, before carving to serve

* this is a very important tip as the juices will b kept inside and themeat will b very tender while you carve it ,if you started cutting it immediatly as cooked the juices will run and it will b chewy

the gravy : after its cooked the juices dripping from the meat and carrots -potatoes ,add all in the blender and mix well till its puree'd

Slice and serve ,add the gravy and the serve the rest of the gravy in a seperate serving saucepan .

POAST BEEF WITH MUSHROOM GRAVY

This is a great way to serve a Roast Beef iftar with lots of gravy, without having a lot of work when company walks in. Roast Beef served this way goes far, because the trick lies in slicing it thinly, which is easier once it’s cooled.

When shopping for a roast, look for one that is not too big, sort of shaped like a roll, with the grain going sideways (opposite direction of the twine). It should be lean and look like it would slice nicely. It’s okay if it has fat along one side, but it doesn’t have to. Boneless loin top sirloin, inside round roast and cross rib roasts are good. A 2 - 3 lb roast will serve 6 – 8 people. It’s also great as a left over.

i had leftovers from day 1 roast beef , so to creat a different dish i served it with mushrooms :
roast beef scooked and sliced ( check roastbeef 1 )
seasoning salt
2 – 3 garlic cloves
1 can cream of mushroom soup
1 can sliced mushrooms

Make ahead Method: (On the morning of or day before serving)

Season roast with Lawrys seasoning salt.
Place roast in a roasting pan that has been sprayed with Pam.
Bake uncovered at 350F for ½ an hour.
Take roaster out of oven and place a couple of cloves of garlic under the twine or on top.
Cover with lid, turn oven down to 325F and continue baking for another 1 ½ hours.

Cool completely. (You can leave it in the roaster and put it in the fridge after 1 hour.)
Once, roast is cooled, slice it as thinly as possible, using a sharp knife.

Put your roaster with the drippings from the roast on medium heat on the stove. Stir in 1 can cream of mushroom soup and 1 can sliced mushrooms. Stir until it cooks.
Using a large lifter, add the sliced meat to the gravy, leaving it sort of intact. Scoop some of the gravy on top of the meat.
You can now re-heat it in the oven right away for 15 min or refrigerate it and re-heat it the next day for about ½ hour, during which time you cook and mash the potatoes.

When it’s time to serve, lift it out with a large lifter to put on a serving platter. Pour a bit of gravy on the meat and the rest into a gravy bowl.