🌙 Ultimate Iftar Guide
Easy and delicious recipes for Ramadan
Lamb Ouzi
📝 Ingredients
Lamb shoulder (bone-in, 2kg), Basmati rice (3 cups), 7-spice (2 tbsp), Pine nuts (1/2 cup), Almonds (1/2 cup), Onion (2 large), Bay leaves (3), Cinnamon stick, Cardamom pods, Vegetable oil, Salt, Black pepper
👩🍳 Preparation
Pat lamb completely dry with paper towels. Mix 1 tbsp salt, 1 tsp pepper, and 1 tbsp 7-spice. Rub all over lamb, massaging into meat. Let sit 30 minutes at room temperature. Heat 3 tbsp oil in large heavy pot over medium-high until shimmering. Sear lamb without moving 5-7 minutes per side until deep golden brown on all sides. Remove lamb. In same pot, add quartered onions, cook 3-4 minutes until softened. Return lamb to pot, add bay leaves, cinnamon, cardamom. Cover with water by 2 inches. Bring to boil, skim foam, reduce heat to low, cover and simmer 2.5-3 hours until meat falls off bone. Remove lamb, cover with foil. Strain broth, measure 6 cups. Rinse rice until water runs clear. In same pot, heat 3 tbsp oil, add rice, toast 3 minutes stirring constantly. Add 6 cups hot broth, 1 tsp salt. Bring to boil, reduce heat to lowest, cover tightly and cook 20 minutes. Turn off heat, let rest covered 10 minutes. Fry pine nuts and almonds in small pan with 2 tbsp oil until golden. To serve: fluff rice with fork, mound on large platter, place lamb pieces on top, sprinkle generously with fried nuts. Serve immediately with Fattoush salad and warm Lentil soup on side. Pair with sweet Jallab drink.
Lamb shoulder (bone-in, 2kg), Basmati rice (3 cups), Pine nuts (1/2 cup), Almonds (1/2 cup), 7-spice (2 tbsp), Onions (2 large), Garlic (4 cloves), Bay leaves (3), Cinnamon stick (1), Cardamom pods (4), Vegetable oil, Salt, Black pepper, Tomatoes (for Fattoush), Cucumber, Pita bread, Sumac, Lentils (1 cup), Flour
Chicken Maqluba
📝 Ingredients
Chicken pieces (1.5kg), Eggplant (2 large), Cauliflower (1 head), Long-grain rice (3 cups), Tomatoes (3), Turmeric, 7-spice, Chicken stock (4 cups), Vegetable oil, Salt, Pine nuts
👩🍳 Preparation
Slice eggplant into 1cm rounds, arrange on tray, sprinkle generously with salt. Let sit 30 minutes to draw out bitterness. Rinse well and pat completely dry with paper towels. Cut cauliflower into florets. Heat 1 cup oil in deep pan. Fry eggplant batches until golden brown on both sides, drain on paper towel. Fry cauliflower until golden, drain. Season chicken pieces with salt, pepper, 1 tsp turmeric. In large heavy pot, heat 3 tbsp oil, brown chicken in batches until golden on all sides, remove and set aside. Slice tomatoes into 1cm rounds. Layer bottom of same pot with tomato slices. Layer half the eggplant, then half the cauliflower, then all chicken pieces, then remaining cauliflower, then remaining eggplant. Press down gently with spatula. Rinse rice thoroughly until water runs clear, drain well. Sprinkle rice evenly over top layer. Measure 4 cups hot chicken stock, add 1 tbsp salt, 1 tbsp 7-spice, stir. Pour carefully over rice until liquid just covers rice by 1cm. Bring to boil over medium-high, reduce heat to low, cover tightly with lid wrapped in kitchen towel. Simmer 35-40 minutes without lifting lid. Remove from heat, let rest 15 minutes. Place large serving platter over pot, hold tightly with oven mitts, confidently flip over in one smooth motion. Let sit 2 minutes then gently lift pot. Garnish with fried pine nuts. Serve with hummus and cheese sambousek, and glass of Qamar al-Din.
Lamb shoulder (bone-in, 2kg), Basmati rice (3 cups), Pine nuts (1/2 cup), Almonds (1/2 cup), 7-spice (2 tbsp), Onions (2 large), Garlic (4 cloves), Bay leaves (3), Cinnamon stick (1), Cardamom pods (4), Vegetable oil, Salt, Black pepper, Tomatoes (for Fattoush), Cucumber, Pita bread, Sumac, Lentils (1 cup), Flour
Moroccan Harira
📝 Ingredients
Chickpeas (1 cup dried), Brown lentils (1 cup), Onion (1 large), Tomatoes (4 ripe), Tomato paste (2 tbsp), Celery (2 stalks), Fresh parsley (1 bunch), Fresh cilantro (1 bunch), Ginger (2 inch), Turmeric, Cinnamon stick, Flour (2 tbsp), Lemon juice, Olive oil, Salt, Pepper
👩🍳 Preparation
Place chickpeas in bowl, cover with water, soak overnight. Drain. In large heavy pot, heat 3 tbsp olive oil over medium. Add finely diced onion, cook 5-7 minutes until soft and translucent. Grate ginger, add to pot, cook 1 minute until fragrant. Add 1 tsp turmeric, 1 tsp pepper, 1 cinnamon stick, stir 30 seconds. Grate tomatoes on box grater (should yield about 2 cups pulp), add to pot with 2 tbsp tomato paste. Cook 5 minutes until tomatoes deepen in color. Add drained chickpeas, brown lentils, chopped celery, 1 liter water. Bring to boil, reduce heat, cover and simmer 45 minutes until legumes are tender. Check consistency: soup should be fairly thick. In small bowl, whisk 2 tbsp flour with 1/2 cup cold water until smooth. Slowly stir into soup, simmer 5 minutes until slightly thickened. Add chopped fresh parsley and cilantro (about 1 cup each), simmer 5 more minutes. Turn off heat, stir in juice of 1 lemon. Adjust salt to taste. Serve hot in bowls with lemon wedges on side. Pair with crispy cheese-filled briouats and refreshing mint lemonade.
Lamb shoulder (bone-in, 2kg), Basmati rice (3 cups), Pine nuts (1/2 cup), Almonds (1/2 cup), 7-spice (2 tbsp), Onions (2 large), Garlic (4 cloves), Bay leaves (3), Cinnamon stick (1), Cardamom pods (4), Vegetable oil, Salt, Black pepper, Tomatoes (for Fattoush), Cucumber, Pita bread, Sumac, Lentils (1 cup), Flour
Lamb Mansaf
📝 Ingredients
Jameed (dried yogurt balls, 500g), Lamb shoulder with bone (2kg), Shrak bread (2 large), Basmati rice (3 cups), Pine nuts (1/2 cup), Almonds (1/2 cup), Ghee (4 tbsp), Cardamom pods, Bay leaves, Salt, Black pepper
👩🍳 Preparation
Break jameed into pieces, place in bowl, cover with warm water. Soak 4 hours or overnight until softened. Drain, place in blender with 2 cups fresh water, blend until smooth. Pour through fine-mesh strainer into pot, discard solids. You should have smooth jameed liquid. Cut lamb into large chunks, place in large pot, cover with water. Bring to boil, skim foam, add salt, cardamom, bay leaves. Simmer 1.5 hours until lamb is tender. Remove lamb, strain broth, reserve 4 cups. In separate large pot, pour jameed liquid, bring to gentle simmer over low heat (do not boil or it will curdle). Add cooked lamb pieces, simmer 30 minutes in jameed. Meanwhile, rinse rice until water runs clear. In pot, heat 3 tbsp ghee, add rice, toast 2 minutes. Add 4 cups reserved lamb broth, salt. Bring to boil, cover, reduce heat to low, cook 20 minutes. Turn off heat, rest 10 minutes. Fry pine nuts and almonds in ghee until golden. To serve: place shrak bread on large platter, spoon some jameed sauce over to soften. Mound rice on bread, arrange lamb pieces on top, pour remaining jameed sauce over, sprinkle generously with fried nuts. Serve with Batata Harra and yogurt on side, and glass of Vimto.
Lamb shoulder (bone-in, 2kg), Basmati rice (3 cups), Pine nuts (1/2 cup), Almonds (1/2 cup), 7-spice (2 tbsp), Onions (2 large), Garlic (4 cloves), Bay leaves (3), Cinnamon stick (1), Cardamom pods (4), Vegetable oil, Salt, Black pepper, Tomatoes (for Fattoush), Cucumber, Pita bread, Sumac, Lentils (1 cup), Flour
Egyptian Kushari
📝 Ingredients
Short-grain rice (2 cups), Macaroni pasta (2 cups), Brown lentils (1 cup), Chickpeas (1 cup canned), Onions (4 large), Garlic (6 cloves), Tomatoes (6 ripe), Tomato paste (3 tbsp), Cumin (2 tbsp), Coriander (2 tbsp), White vinegar, Salt, Vegetable oil
👩🍳 Preparation
Prepare lentils: rinse brown lentils, place in pot with 3 cups water, boil 20 minutes until tender but not mushy. Drain, set aside. Prepare rice: rinse until water runs clear. In pot, heat 2 tbsp oil, add rice, stir 2 minutes, add 3 cups water, salt, bring to boil, reduce heat, cover, cook 15 minutes. Turn off heat, rest covered. Prepare pasta: boil macaroni in salted water according to package, drain, set aside. Prepare chickpeas: rinse canned chickpeas, set aside. Prepare tomato sauce: slice 4 onions thinly. In large skillet, heat 1 cup oil, fry onion slices in batches until dark brown and crispy, drain on paper towel. Reserve oil. In same skillet, heat 3 tbsp reserved onion oil, add minced garlic, cook 1 minute. Add grated tomatoes, tomato paste, cumin, coriander, salt, pepper, 1 cup water. Simmer 15 minutes until thickened. Add vinegar, cook 2 more minutes. To assemble: in large serving dish, layer rice, then macaroni, then lentils, then chickpeas. Pour hot tomato sauce over top, sprinkle generously with crispy fried onions. Serve immediately with Tabbouleh and garlic bread on side, and glass of Hibiscus Tea.
Lamb shoulder (bone-in, 2kg), Basmati rice (3 cups), Pine nuts (1/2 cup), Almonds (1/2 cup), 7-spice (2 tbsp), Onions (2 large), Garlic (4 cloves), Bay leaves (3), Cinnamon stick (1), Cardamom pods (4), Vegetable oil, Salt, Black pepper, Tomatoes (for Fattoush), Cucumber, Pita bread, Sumac, Lentils (1 cup), Flour
Okra Stew (Bamya)
📝 Ingredients
Fresh okra (1kg), Lamb shoulder chunks (800g), Garlic (1 whole head), Cilantro (1 bunch), Tomato paste (3 tbsp), Fresh tomatoes (4), Coriander powder (2 tsp), Cumin (2 tsp), Pomegranate molasses (2 tbsp), Vegetable oil, Salt, Pepper, Lemon juice
👩🍳 Preparation
Wash okra, trim tops carefully without cutting into pods (to prevent seeds from releasing). Pat completely dry. Cut lamb into 2cm cubes, season with salt, pepper, coriander powder, cumin. In large heavy pot, heat 3 tbsp oil, brown lamb in batches until deep golden on all sides. Remove lamb. In same pot, add whole peeled garlic cloves, cook 2 minutes until fragrant and lightly golden. Add frozen okra (if using fresh, fry first in separate pan until lightly browned). Stir gently to combine. Add tomato paste, stir 1 minute. Add grated fresh tomatoes, pomegranate molasses, 2 cups water, salt, pepper. Return lamb to pot. Bring to boil, reduce heat to low, cover and simmer 45 minutes until lamb is tender and okra is cooked through but still holding shape. Stir very gently occasionally to avoid breaking okra. In last 10 minutes, add chopped fresh cilantro and squeeze lemon juice. Serve hot with white rice or bread. Pair with Baba Ganoush and salad on side, and glass of Rose Water flavored drink.
Lamb shoulder (bone-in, 2kg), Basmati rice (3 cups), Pine nuts (1/2 cup), Almonds (1/2 cup), 7-spice (2 tbsp), Onions (2 large), Garlic (4 cloves), Bay leaves (3), Cinnamon stick (1), Cardamom pods (4), Vegetable oil, Salt, Black pepper, Tomatoes (for Fattoush), Cucumber, Pita bread, Sumac, Lentils (1 cup), Flour
Molokhia & Chicken
📝 Ingredients
Frozen Molokhia leaves (1kg), Chicken whole (1.5kg), Garlic (2 whole heads), Fresh coriander (2 bunches), Cilantro (1 bunch), Coriander seeds (1 tbsp), 7-spice (1 tbsp), Chicken stock, Ghee (4 tbsp), Salt, Pepper, Lemon juice
👩🍳 Preparation
Wash chicken whole, pat dry. Rub inside and out with salt, pepper, 7-spice. Place in large pot, cover with water, add 1 whole head garlic halved, bay leaves. Bring to boil, skim foam, reduce heat, simmer 45 minutes until chicken is cooked through. Remove chicken, strain broth, reserve. Let chicken cool slightly, then shred meat from bones, discard skin and bones. Set shredded chicken aside. Wash Molokhia leaves thoroughly if using fresh, or thaw frozen. Chop finely if fresh. In large pot, heat 4 tbsp ghee. Add 1 whole head garlic minced finely, cook 1 minute until fragrant but not brown. Add ground coriander seeds, stir 10 seconds. Add Molokhia leaves gradually, stirring constantly. Add 4 cups reserved chicken broth, bring to gentle simmer. Cook 10-15 minutes until Molokhia is tender and has slightly thickened. Season with salt, pepper. In separate pan, heat 2 tbsp ghee, add shredded chicken, warm through. To serve: place chicken in bowl, ladle Molokhia soup over. Serve with vermicelli rice on side and squeeze of lemon. Pair with yogurt drink.
Chicken pieces (1.5kg), Eggplant (2 large), Cauliflower (1 head), Long-grain rice (3 cups), Tomatoes (3), Turmeric (2 tbsp), 7-spice (2 tbsp), Chicken stock (4 cups), Pine nuts (1/4 cup), Vegetable oil, Salt, Chickpeas (for hummus), Tahini (1/2 cup), Lemon (2), Garlic (1 head), Flour (for sambousek), Cheese (200g), Apricot concentrate (for Qamar al-Din)
Dawood Basha
📝 Ingredients
Beef mince (800g), Onion (1 large), Fresh parsley (1 bunch), Pine nuts (1/3 cup), 7-spice (1 tbsp), Cinnamon (1 tsp), Tomato passata (2 cups), Tomato paste (2 tbsp), Water (2 cups), Vegetable oil, Salt, Pepper, White rice for serving
👩🍳 Preparation
Finely grate onion, squeeze out excess liquid. In large bowl, combine beef mince, grated onion, finely chopped parsley, pine nuts, 7-spice, cinnamon, salt, pepper. Mix thoroughly with hands until paste-like. Shape into small meatballs about 2cm diameter. Heat 3 tbsp oil in large skillet, brown meatballs in batches until evenly browned on all sides. Remove meatballs. In same skillet, add tomato passata, tomato paste, water, salt, pepper. Stir, bring to simmer. Return meatballs to sauce, cover and simmer 30 minutes until meatballs are cooked through and sauce has thickened. Serve hot over white rice, spoon sauce generously over. Garnish with extra parsley. Pair with fattoush salad on side, and glass of Jallab.
Chicken pieces (1.5kg), Eggplant (2 large), Cauliflower (1 head), Long-grain rice (3 cups), Tomatoes (3), Turmeric (2 tbsp), 7-spice (2 tbsp), Chicken stock (4 cups), Pine nuts (1/4 cup), Vegetable oil, Salt, Chickpeas (for hummus), Tahini (1/2 cup), Lemon (2), Garlic (1 head), Flour (for sambousek), Cheese (200g), Apricot concentrate (for Qamar al-Din)
Fish Sayadieh
📝 Ingredients
White fish fillets (1kg), Basmati rice (3 cups), Onions (5 large), Cumin seeds (2 tbsp), Cumin powder (1 tbsp), Turmeric (1 tsp), Fish stock (4 cups), Vegetable oil, Salt, Pepper, Almonds (1/2 cup) for garnish
👩🍳 Preparation
Peel onions, slice thinly. In large deep skillet, heat 1/2 cup oil, add onions, cook over medium-low heat 30-40 minutes stirring occasionally until onions are deep golden brown and caramelized. Do not rush this step. Remove half the caramelized onions, set aside for garnish. To remaining onions in pan, add cumin seeds, toast 1 minute. Add 4 cups water, fish stock cube if using, cumin powder, turmeric, salt. Bring to boil. Rinse rice thoroughly until water runs clear. Add rice to boiling onion broth, stir, reduce heat to low, cover and cook 20 minutes until rice is tender and liquid absorbed. Turn off heat, let rest 10 minutes. Meanwhile, season fish fillets with salt, pepper, cumin. In separate pan, heat 2 tbsp oil, cook fish 3-4 minutes per side until just cooked through. Fry almonds in small pan until golden. To serve: fluff rice with fork, mound on platter, place fish fillets on top, sprinkle with reserved caramelized onions and fried almonds. Serve with tahini salad and mutabal on side, and glass of Lemon Mint.
Chicken pieces (1.5kg), Eggplant (2 large), Cauliflower (1 head), Long-grain rice (3 cups), Tomatoes (3), Turmeric (2 tbsp), 7-spice (2 tbsp), Chicken stock (4 cups), Pine nuts (1/4 cup), Vegetable oil, Salt, Chickpeas (for hummus), Tahini (1/2 cup), Lemon (2), Garlic (1 head), Flour (for sambousek), Cheese (200g), Apricot concentrate (for Qamar al-Din)
Shish Barak
📝 Ingredients
All-purpose flour (4 cups), Beef mince (500g), Onion (1 small), Pine nuts (1/4 cup), 7-spice (1 tbsp), Cinnamon (1 tsp), Plain yogurt (1kg), Cornstarch (2 tbsp), Dried mint (2 tbsp), Garlic (1 whole head), Ghee (4 tbsp), Salt, Pepper, Water
👩🍳 Preparation
Prepare dough: In large bowl, combine flour, salt. In separate bowl, mix yeast with warm water and sugar, let sit 5 minutes until foamy. Add yeast mixture and 2 tbsp oil to flour, mix until dough forms. Knead 10 minutes until smooth and elastic. Cover, let rise 1 hour until doubled. Prepare filling: finely chop onion, mix with beef mince, pine nuts, 7-spice, cinnamon, salt, pepper. Cook in skillet until meat is browned, drain fat, set aside to cool. Prepare yogurt sauce: In large pot, whisk yogurt with cornstarch until smooth. Add 2 cups water, salt. Bring to gentle simmer over medium-low heat, stirring constantly (do not boil or yogurt will curdle). Simmer 10 minutes until slightly thickened. Prepare shish barak: Punch down dough, roll out thinly on floured surface. Cut into 5cm circles. Place small amount of filling in center, fold into half-moon, pinch edges tightly. Bring corners together to form tortellini shape. In batches, drop shish barak into simmering yogurt sauce. Cook 10 minutes until dough is cooked through and floats. Prepare tempering: In small pan, heat ghee, add minced garlic, cook 1 minute until fragrant, add dried mint, remove from heat. Pour tempering over shish barak in pot. Serve hot in bowls with Greek salad and lentil soup on side, and glass of Tamarind drink.
Chicken pieces (1.5kg), Eggplant (2 large), Cauliflower (1 head), Long-grain rice (3 cups), Tomatoes (3), Turmeric (2 tbsp), 7-spice (2 tbsp), Chicken stock (4 cups), Pine nuts (1/4 cup), Vegetable oil, Salt, Chickpeas (for hummus), Tahini (1/2 cup), Lemon (2), Garlic (1 head), Flour (for sambousek), Cheese (200g), Apricot concentrate (for Qamar al-Din)
Chicken Kabsa
📝 Ingredients
Chicken whole cut into 8 pieces (1.5kg), Basmati rice (4 cups), Onion (2 large), Black lime (loomi, 4 whole), Cardamom pods (6), Cinnamon stick (2), Cloves (4), Bay leaves (3), Cumin powder (1 tbsp), Coriander powder (1 tbsp), Turmeric (1 tsp), Tomato paste (2 tbsp), Vegetable oil, Salt, Raisins (1/2 cup), Almonds (1/2 cup)
👩🍳 Preparation
Wash chicken pieces, pat dry. Mix salt, pepper, cumin, coriander, turmeric in small bowl. Rub spice mixture all over chicken. In large heavy pot, heat 3 tbsp oil, brown chicken in batches until golden on all sides. Remove chicken. In same pot, add sliced onions, cook 5-7 minutes until softened. Add tomato paste, stir 1 minute. Return chicken to pot, add whole black lime, cardamom, cinnamon, cloves, bay leaves. Cover with water by 2 inches. Bring to boil, reduce heat, cover and simmer 30 minutes. Remove chicken, set aside. Strain broth, measure 4 cups. Rinse rice until water runs clear. In same pot, heat 2 tbsp oil, add rice, toast 2 minutes. Add 4 cups hot chicken broth, salt. Bring to boil, reduce heat to low, cover and cook 20 minutes. Turn off heat, rest 10 minutes. Meanwhile, fry raisins and almonds in ghee until plump and golden. To serve: fluff rice, mound on platter, place chicken pieces on top, sprinkle with raisins and almonds. Serve with Daqqus (tomato dipping sauce) and green salad on side, and Arabic coffee.
Chicken pieces (1.5kg), Eggplant (2 large), Cauliflower (1 head), Long-grain rice (3 cups), Tomatoes (3), Turmeric (2 tbsp), 7-spice (2 tbsp), Chicken stock (4 cups), Pine nuts (1/4 cup), Vegetable oil, Salt, Chickpeas (for hummus), Tahini (1/2 cup), Lemon (2), Garlic (1 head), Flour (for sambousek), Cheese (200g), Apricot concentrate (for Qamar al-Din)
Beef Kofta
📝 Ingredients
Beef mince (1kg), Onion (1 large grated), Fresh parsley (1 bunch finely chopped), 7-spice (2 tbsp), Cinnamon (1 tsp), Nutmeg (1/2 tsp), Potatoes (4 large), Tahini (1 cup), Lemon juice (1/2 cup), Garlic (4 cloves), Water (1/2 cup), Tomato slices, Olive oil, Salt, Pepper
👩🍳 Preparation
Grate onion finely, squeeze out excess liquid. Finely chop parsley. In large bowl, combine beef mince, grated onion, parsley, 7-spice, cinnamon, nutmeg, salt, pepper. Mix thoroughly with hands until paste-like. Take handful of mixture, shape into oval or round kofta, press onto skewer if using, or form into logs. Repeat with remaining mixture. Place kofta on tray, refrigerate 30 minutes to firm up. Peel potatoes, slice into 1cm rounds. Arrange potato slices in baking dish in single layer, season with salt. Place kofta on top of potatoes. Prepare tahini sauce: In bowl, whisk tahini with lemon juice, minced garlic, water until smooth and pourable. Season with salt. Pour tahini sauce over kofta and potatoes, covering completely. Cover baking dish with foil. Bake at 375°F (190°C) for 45 minutes. Remove foil, bake 15 more minutes until top is golden. Garnish with tomato slices and fresh parsley. Serve hot with hummus and roasted veggies on side, and glass of Ayran.
Chicken pieces (1.5kg), Eggplant (2 large), Cauliflower (1 head), Long-grain rice (3 cups), Tomatoes (3), Turmeric (2 tbsp), 7-spice (2 tbsp), Chicken stock (4 cups), Pine nuts (1/4 cup), Vegetable oil, Salt, Chickpeas (for hummus), Tahini (1/2 cup), Lemon (2), Garlic (1 head), Flour (for sambousek), Cheese (200g), Apricot concentrate (for Qamar al-Din)
Stuffed Zucchini
📝 Ingredients
Medium zucchini (12 pieces), Lamb mince (500g), Basmati rice (1/2 cup raw), Onion (1 small), Fresh mint (1/2 bunch), 7-spice (1 tbsp), Cinnamon (1 tsp), Allspice (1 tsp), Tomatoes (6 ripe), Tomato paste (3 tbsp), Garlic (6 cloves), Lemon juice, Salt, Pepper, Olive oil
👩🍳 Preparation
Wash zucchini, trim ends. Using zucchini corer or apple corer, carefully hollow out each zucchini from the top, leaving 1/2cm thick walls. Be careful not to pierce bottom or sides. Reserve removed pulp. In bowl, combine lamb mince, rinsed raw rice, finely chopped onion, chopped mint, 7-spice, cinnamon, allspice, salt, pepper. Mix well with hands. Stuff each zucchini loosely with meat mixture (rice will expand during cooking), leave 1cm space at top. Arrange stuffed zucchini in large pot in single layer. Prepare sauce: grate tomatoes, mince garlic. In bowl, combine grated tomatoes, tomato paste, chopped reserved zucchini pulp, minced garlic, lemon juice, salt, pepper, 2 cups water. Pour over stuffed zucchini, liquid should almost cover them. Place heavy heat-proof plate on top to keep zucchini submerged. Bring to boil, reduce heat to low, cover and simmer 1 hour until zucchini is tender and rice inside is cooked. Serve hot with garlic yogurt and salad on side, and glass of Vimto.
Chickpeas (1 cup dried), Brown lentils (1 cup), Onion (1 large), Tomatoes (4 ripe), Tomato paste (2 tbsp), Celery (2 stalks), Fresh parsley (1 bunch), Fresh cilantro (1 bunch), Ginger (2 inch), Turmeric (1 tbsp), Cinnamon stick (1), Flour (2 tbsp), Lemon juice (1/4 cup), Olive oil, Salt, Pepper, Phyllo dough (for briouats), Dates (200g), Cheese (150g), Fresh mint (for lemonade)
Turkish Pide
📝 Ingredients
All-purpose flour (4 cups), Instant yeast (2 tsp), Sugar (1 tsp), Salt (1 tsp), Olive oil (1/4 cup), Warm water (1.5 cups), Beef mince (400g), Onion (1 small), Bell pepper (1), Tomato (1), Fresh parsley (1/2 bunch), 7-spice (1 tbsp), Salt, Pepper, Egg yolk for wash
👩🍳 Preparation
Prepare dough: In large bowl, combine flour, salt, sugar, instant yeast. Add olive oil and warm water gradually, mix until dough forms. Knead 8-10 minutes until smooth and elastic. Cover, let rise 1 hour until doubled. Prepare filling: Finely chop onion, bell pepper, tomato. In bowl, combine beef mince, chopped vegetables, chopped parsley, 7-spice, salt, pepper. Mix well. Punch down dough, divide into 6-8 balls. On floured surface, roll each ball into oval about 1/2cm thick. Place filling along center of oval, leaving edges clear. Fold edges up and over filling, pinch ends to form boat shape. Place on baking sheet lined with parchment. Repeat with remaining dough. Brush edges with beaten egg yolk. Bake at 450°F (230°C) for 12-15 minutes until edges are golden and filling is cooked. Serve hot with lentil soup and pickles on side, and glass of Mint Tea.
Chickpeas (1 cup dried), Brown lentils (1 cup), Onion (1 large), Tomatoes (4 ripe), Tomato paste (2 tbsp), Celery (2 stalks), Fresh parsley (1 bunch), Fresh cilantro (1 bunch), Ginger (2 inch), Turmeric (1 tbsp), Cinnamon stick (1), Flour (2 tbsp), Lemon juice (1/4 cup), Olive oil, Salt, Pepper, Phyllo dough (for briouats), Dates (200g), Cheese (150g), Fresh mint (for lemonade)
Lentil Haleem
📝 Ingredients
Brown lentils (1 cup), Pearl barley (1/2 cup), Cracked wheat (1/2 cup), Onion (1 large), Ginger (2 inch), Garlic (6 cloves), Turmeric (1 tsp), Cumin (1 tbsp), Coriander (1 tbsp), Chicken stock (2 liters), Ghee (4 tbsp), Lemon juice, Salt, Pepper, Crispy fried onions for garnish
👩🍳 Preparation
Rinse lentils, barley, and cracked wheat separately. In large heavy pot, heat 3 tbsp ghee. Add finely chopped onion, cook 5-7 minutes until soft. Add minced ginger and garlic, cook 2 minutes until fragrant. Add turmeric, cumin, coriander, stir 30 seconds. Add lentils, barley, cracked wheat, stir to coat with spices. Add 2 liters chicken stock or water. Bring to boil, reduce heat to low, cover and simmer 2 hours, stirring occasionally to prevent sticking. Mixture should become very thick and porridge-like. If too thick, add more hot water. Season with salt and pepper. Prepare tempering: In small pan, heat 3 tbsp ghee, add sliced garlic, fry until golden, add dried chili if using, pour over haleem. Serve hot in bowls, topped with crispy fried onions, squeeze of lemon juice. Pair with naan and fresh onions on side, and glass of Mango Lassi.
Chickpeas (1 cup dried), Brown lentils (1 cup), Onion (1 large), Tomatoes (4 ripe), Tomato paste (2 tbsp), Celery (2 stalks), Fresh parsley (1 bunch), Fresh cilantro (1 bunch), Ginger (2 inch), Turmeric (1 tbsp), Cinnamon stick (1), Flour (2 tbsp), Lemon juice (1/4 cup), Olive oil, Salt, Pepper, Phyllo dough (for briouats), Dates (200g), Cheese (150g), Fresh mint (for lemonade)
Persian Fesenjan
📝 Ingredients
Chicken thighs bone-in (1kg), Walnuts (500g), Pomegranate molasses (1/2 cup), Pomegranate concentrate (1/4 cup), Onion (2 large), Turmeric (1 tsp), Cinnamon (1 tsp), Nutmeg (1/2 tsp), Brown sugar (2 tbsp), Chicken stock (4 cups), Vegetable oil, Salt, Pepper, Pomegranate seeds for garnish
👩🍳 Preparation
Toast walnuts on baking sheet at 350°F for 8-10 minutes until fragrant. Let cool, then grind in food processor until fine but not paste. Set aside. Season chicken pieces with salt, pepper, turmeric. In large heavy pot, heat 3 tbsp oil, brown chicken in batches until golden. Remove chicken. In same pot, add sliced onions, cook 8-10 minutes until deep golden brown. Add ground walnuts, stir 2 minutes. Add pomegranate molasses, pomegranate concentrate, brown sugar, cinnamon, nutmeg, 4 cups chicken stock. Stir well, bring to simmer. Return chicken to pot, cover and simmer over lowest heat 2 hours, stirring occasionally, until chicken is very tender and sauce is thick and dark. Taste and adjust seasoning. Serve hot over saffron rice, garnished with pomegranate seeds. Pair with Mast-o-Khiar (yogurt cucumber dip) on side, and glass of Apple Sherbet.
Chickpeas (1 cup dried), Brown lentils (1 cup), Onion (1 large), Tomatoes (4 ripe), Tomato paste (2 tbsp), Celery (2 stalks), Fresh parsley (1 bunch), Fresh cilantro (1 bunch), Ginger (2 inch), Turmeric (1 tbsp), Cinnamon stick (1), Flour (2 tbsp), Lemon juice (1/4 cup), Olive oil, Salt, Pepper, Phyllo dough (for briouats), Dates (200g), Cheese (150g), Fresh mint (for lemonade)
Kabuli Palaw
📝 Ingredients
Lamb shoulder (1kg), Basmati rice (4 cups), Carrots (4 large), Raisins (1 cup), Onion (2 large), Cumin seeds (2 tsp), Cardamom pods (4), Cinnamon stick (2), Black pepper (1 tsp), Saffron threads (1/2 tsp), Vegetable oil, Ghee (4 tbsp), Salt, Almonds for garnish
👩🍳 Preparation
Cut lamb into large chunks. In large heavy pot, heat 3 tbsp oil, brown lamb in batches until deep golden on all sides. Remove lamb. In same pot, add sliced onions, cook 5-7 minutes until soft. Add cumin seeds, cardamom, cinnamon, black pepper, stir 1 minute. Return lamb to pot, add 4 cups water, bring to boil, reduce heat, cover and simmer 1.5 hours until lamb is tender. Meanwhile, julienne carrots into thin matchsticks. In separate pan, heat 2 tbsp ghee, add carrots, sauté 5 minutes until slightly softened. Add raisins, cook 2 more minutes, set aside. Rinse rice until water runs clear. In large pot, bring 6 cups water to boil with salt. Add rice, boil 5 minutes, drain. In same large pot, layer half the rice, then lamb pieces, then carrot-raisin mixture, then remaining rice. Pour 1 cup reserved lamb broth over, sprinkle with saffron soaked in 2 tbsp hot water. Cover pot tightly, cook over lowest heat 30 minutes. Turn off heat, rest 10 minutes. To serve, invert onto large platter or serve layered. Garnish with fried almonds. Pair with carrot salad and hummus on side, and glass of Green Tea.
Chickpeas (1 cup dried), Brown lentils (1 cup), Onion (1 large), Tomatoes (4 ripe), Tomato paste (2 tbsp), Celery (2 stalks), Fresh parsley (1 bunch), Fresh cilantro (1 bunch), Ginger (2 inch), Turmeric (1 tbsp), Cinnamon stick (1), Flour (2 tbsp), Lemon juice (1/4 cup), Olive oil, Salt, Pepper, Phyllo dough (for briouats), Dates (200g), Cheese (150g), Fresh mint (for lemonade)
Beef Rendang
📝 Ingredients
Beef chuck cubed (1kg), Coconut milk (4 cups), Lemongrass (2 stalks), Galangal (2 inch), Kaffir lime leaves (6), Turmeric (2 tsp), Cumin seeds (2 tsp), Coriander seeds (2 tsp), Fennel seeds (1 tsp), Cardamom pods (4), Star anise (2), Cinnamon stick (2), Dried chili (5), Onion (2 large), Garlic (8 cloves), Ginger (2 inch), Coconut oil, Salt, Brown sugar
👩🍳 Preparation
Toast cumin seeds, coriander seeds, fennel seeds, cardamom, star anise, cinnamon in dry pan until fragrant. Grind to powder. Cut beef into large chunks. In large heavy pot, heat coconut oil, brown beef in batches until deep golden. Remove beef. In same pot, add sliced onions, cook 8-10 minutes until soft and golden. Add minced garlic, ginger, galangal, lemongrass, cook 2 minutes. Add ground spice mixture, turmeric, dried chili, cook 1 minute. Return beef to pot, add coconut milk, kaffir lime leaves, salt, brown sugar. Bring to simmer, reduce heat to lowest, cover and cook 2.5-3 hours until beef is very tender and sauce is thick and reduced, stirring occasionally. Sauce should coat beef generously. Serve hot with jasmine rice and spring rolls on side, and glass of Coconut Water.
Chickpeas (1 cup dried), Brown lentils (1 cup), Onion (1 large), Tomatoes (4 ripe), Tomato paste (2 tbsp), Celery (2 stalks), Fresh parsley (1 bunch), Fresh cilantro (1 bunch), Ginger (2 inch), Turmeric (1 tbsp), Cinnamon stick (1), Flour (2 tbsp), Lemon juice (1/4 cup), Olive oil, Salt, Pepper, Phyllo dough (for briouats), Dates (200g), Cheese (150g), Fresh mint (for lemonade)
Butter Chicken
📝 Ingredients
Chicken breast (800g), Butter (4 tbsp), Heavy cream (1 cup), Tomato puree (2 cups), Onion (1 large), Garlic (6 cloves), Ginger (2 inch), Green chili (2), Cashew nuts (1/4 cup), Garam masala (2 tbsp), Fenugreek leaves dried (2 tbsp), Cumin (1 tbsp), Coriander (1 tbsp), Turmeric (1 tsp), Chili powder, Vegetable oil, Salt, Sugar
👩🍳 Preparation
Cut chicken into bite-sized pieces. In bowl, mix chicken with salt, pepper, turmeric, chili powder, 1 tbsp garam masala. Let marinate 30 minutes. In large skillet, heat 2 tbsp oil, cook marinated chicken until no longer pink, remove and set aside. In same skillet, melt 2 tbsp butter, add finely chopped onion, cook 5-7 minutes until soft. Add minced garlic, ginger, green chili, cook 2 minutes. Add tomato puree, cook 5 minutes until slightly reduced. Add remaining garam masala, fenugreek leaves, sugar. Simmer 5 minutes. Add cooked chicken, stir. Add heavy cream and remaining 2 tbsp butter, simmer 5 minutes until sauce is creamy and chicken is coated. Serve hot with garlic naan and kachumber salad on side, and glass of Mango Lassi.
Jameed (dried yogurt balls, 500g), Lamb shoulder (2kg), Shrak bread (2 large), Basmati rice (3 cups), Pine nuts (1/2 cup), Almonds (1/2 cup), Ghee (4 tbsp), Cardamom pods (6), Bay leaves (3), Salt, Black pepper, Potatoes (4 for Batata Harra), Yogurt (2 cups), Pomegranate molasses (for Vimto)
Roast Chicken
📝 Ingredients
Whole chicken (1.8kg), Sumac (3 tbsp), Za'atar (2 tbsp), Garlic (8 cloves), Olive oil (1/4 cup), Potatoes (4 large), Onions (3 large), Lemon juice (1/4 cup), Salt, Pepper, Paprika (1 tbsp), Thyme fresh
👩🍳 Preparation
Preheat oven to 400°F (200°C). In small bowl, mix sumac, za'atar, paprika, salt, pepper, minced garlic, olive oil to form paste. Pat chicken dry, rub paste all over and under skin. Let sit 30 minutes. Peel potatoes, cut into wedges. Slice onions into thick rounds. Arrange potatoes and onions in roasting pan, drizzle with olive oil, salt. Place chicken on top of vegetables. Roast 1 hour 15 minutes, basting occasionally with pan juices, until chicken skin is golden and crisp and juices run clear. Internal temperature should reach 165°F. Let rest 15 minutes before carving. Serve with roasted potatoes and fattoush salad on side, and glass of Orange Juice.
Jameed (dried yogurt balls, 500g), Lamb shoulder (2kg), Shrak bread (2 large), Basmati rice (3 cups), Pine nuts (1/2 cup), Almonds (1/2 cup), Ghee (4 tbsp), Cardamom pods (6), Bay leaves (3), Salt, Black pepper, Potatoes (4 for Batata Harra), Yogurt (2 cups), Pomegranate molasses (for Vimto)
Seafood Paella
📝 Ingredients
Short-grain rice (3 cups), Shrimp large (500g), Mussels (500g), Calamari rings (300g), White fish fillets (300g), Onion (1 large), Bell peppers (2), Tomatoes (3), Garlic (6 cloves), Saffron threads (1 tsp), Paprika (2 tbsp), Turmeric (1 tsp), Fish stock (5 cups), Olive oil, Salt, Pepper, Lemon wedges, Parsley
👩🍳 Preparation
Heat 3 tbsp olive oil in large paella pan or wide skillet over medium. Add chopped onion, cook 5 minutes until soft. Add minced garlic, cook 1 minute. Add chopped bell peppers, cook 3 minutes. Add grated tomatoes, paprika, saffron, salt, pepper, cook 5 minutes. Add rice, stir to coat with sofrito. Pour in 5 cups hot fish stock, stir once, arrange rice evenly. Bring to boil, reduce heat to medium-low, cook 10 minutes without stirring. Nestle shrimp, mussels, calamari, fish pieces into rice. Cook 8-10 minutes more until rice is tender and seafood is cooked (mussels should open). Remove from heat, cover with foil, rest 5 minutes. Garnish with lemon wedges and chopped parsley. Serve with garlic bread and garden salad on side, and glass of Iced Tea.
Jameed (dried yogurt balls, 500g), Lamb shoulder (2kg), Shrak bread (2 large), Basmati rice (3 cups), Pine nuts (1/2 cup), Almonds (1/2 cup), Ghee (4 tbsp), Cardamom pods (6), Bay leaves (3), Salt, Black pepper, Potatoes (4 for Batata Harra), Yogurt (2 cups), Pomegranate molasses (for Vimto)
Chicken Shawarma
📝 Ingredients
Chicken thighs boneless (1kg), Garlic (10 cloves), Lemon juice (1/2 cup), White vinegar (1/4 cup), Olive oil (1/2 cup), 7-spice (2 tbsp), Cardamom (1 tbsp), Cinnamon (1 tbsp), Nutmeg (1 tsp), Paprika (2 tbsp), Salt, Pepper, Sumac for serving, Pickles, Garlic toum sauce
👩🍳 Preparation
Slice chicken thighs into thin strips. In large bowl, combine minced garlic, lemon juice, white vinegar, olive oil, 7-spice, cardamom, cinnamon, nutmeg, paprika, salt, pepper. Add chicken, mix well. Cover and marinate overnight in refrigerator. Heat large skillet or griddle over medium-high. Cook chicken in batches until golden brown and cooked through, about 5-6 minutes per batch. Do not overcrowd. To serve: warm pita bread, spread with garlic toum sauce, add chicken, top with pickles and sprinkle with sumac. Roll tightly. Serve with french fries and coleslaw on side, and glass of Ayran.
Jameed (dried yogurt balls, 500g), Lamb shoulder (2kg), Shrak bread (2 large), Basmati rice (3 cups), Pine nuts (1/2 cup), Almonds (1/2 cup), Ghee (4 tbsp), Cardamom pods (6), Bay leaves (3), Salt, Black pepper, Potatoes (4 for Batata Harra), Yogurt (2 cups), Pomegranate molasses (for Vimto)
Mixed Grill
📝 Ingredients
Lamb shoulder cubes (500g), Chicken thighs boneless (500g), Onion (2 large), Fresh parsley (1 bunch), Fresh cilantro (1 bunch), 7-spice (2 tbsp), Cardamom (1 tbsp), Cinnamon (1 tbsp), Olive oil (1/2 cup), Sumac for serving, Biwaz salad (onions, parsley, sumac, lemon), Arabic bread, Charcoal for grilling
👩🍳 Preparation
Cut lamb into 3cm cubes, chicken into similar size. In large bowl, combine finely chopped onion, parsley, cilantro, 7-spice, cardamom, cinnamon, salt, pepper, olive oil. Add meats, mix well. Cover and marinate 4 hours or overnight. Prepare charcoal grill or use grill pan. Thread meats onto skewers, alternating lamb and chicken. Grill over medium-high heat 8-10 minutes, turning occasionally, until meats are charred outside and cooked through. Prepare biwaz salad: slice onions thinly, chop parsley, mix with sumac, lemon juice, salt. To serve: place grilled meats on Arabic bread, drizzle with pan juices, sprinkle with sumac. Serve with biwaz salad and hummus on side, and glass of Jallab.
Jameed (dried yogurt balls, 500g), Lamb shoulder (2kg), Shrak bread (2 large), Basmati rice (3 cups), Pine nuts (1/2 cup), Almonds (1/2 cup), Ghee (4 tbsp), Cardamom pods (6), Bay leaves (3), Salt, Black pepper, Potatoes (4 for Batata Harra), Yogurt (2 cups), Pomegranate molasses (for Vimto)
Musakhan
📝 Ingredients
Chicken thighs bone-in (1.5kg), Taboon bread (4 large), Onions (6 large), Sumac (1/2 cup), Olive oil (1 cup), Pine nuts (1/2 cup), Almonds (1/2 cup), 7-spice (1 tbsp), Cardamom (1 tsp), Cinnamon (1 tsp), Salt, Pepper, Chicken stock (1 cup)
👩🍳 Preparation
Slice onions thinly. In large skillet, heat 1 cup olive oil over medium. Add onions, cook 20-25 minutes stirring occasionally until very soft and deep golden brown. Add sumac, stir, cook 2 more minutes. Remove from heat. Season chicken with salt, pepper, 7-spice. In separate pan, brown chicken in oil until golden on all sides. Preheat oven to 375°F (190°C). Place taboon bread on baking sheet, spread half the sumac onions over bread. Place chicken pieces on onions, top with remaining onions. Pour 1 cup chicken stock around edges. Cover with foil, bake 30 minutes. Remove foil, bake 10 more minutes. Meanwhile, fry pine nuts and almonds in ghee until golden. To serve: place bread on large platter, top with chicken and onions, sprinkle with fried nuts. Serve with plain yogurt and soup on side, and glass of Lemonade.
Jameed (dried yogurt balls, 500g), Lamb shoulder (2kg), Shrak bread (2 large), Basmati rice (3 cups), Pine nuts (1/2 cup), Almonds (1/2 cup), Ghee (4 tbsp), Cardamom pods (6), Bay leaves (3), Salt, Black pepper, Potatoes (4 for Batata Harra), Yogurt (2 cups), Pomegranate molasses (for Vimto)
Lamb Tagine
📝 Ingredients
Lamb shoulder (1.5kg), Prunes (300g), Dried apricots (200g), Onion (2 large), Garlic (6 cloves), Ginger (2 inch), Saffron threads (1 tsp), Cinnamon stick (2), Cumin (2 tsp), Coriander (2 tsp), Turmeric (1 tsp), Sesame seeds (2 tbsp), Honey (2 tbsp), Olive oil, Salt, Pepper, Chicken stock (3 cups)
👩🍳 Preparation
Cut lamb into large chunks. In large heavy pot, heat 3 tbsp olive oil, brown lamb in batches until deep golden. Remove lamb. In same pot, add sliced onions, cook 5-7 minutes until soft. Add minced garlic, ginger, cook 2 minutes. Add saffron, cinnamon, cumin, coriander, turmeric, stir 1 minute. Return lamb to pot, add 3 cups chicken stock, bring to boil, reduce heat to lowest, cover and simmer 1.5 hours. Add prunes and apricots, simmer 30 more minutes until lamb is very tender and fruits are soft. Add honey, sesame seeds, simmer 5 minutes. Season with salt and pepper. Serve hot over couscous, garnished with roasted carrots and more sesame seeds. Pair with Mint Tea on side.
Short-grain rice (2 cups), Macaroni pasta (2 cups), Brown lentils (1 cup), Chickpeas (1 can), Onions (4 large), Garlic (6 cloves), Tomatoes (6 ripe), Tomato paste (3 tbsp), Cumin (2 tbsp), Coriander (2 tbsp), White vinegar (1/4 cup), Vegetable oil, Salt, Bulgur wheat (for tabbouleh), Parsley (2 bunches), Mint (1 bunch), French bread (1 loaf)
Shrimp Mandi
📝 Ingredients
Shrimp large (1kg), Basmati rice (4 cups), Onion (2 large), Garlic (8 cloves), Tomatoes (4), Tomato paste (3 tbsp), Mandi spice blend (2 tbsp), Cumin (1 tbsp), Coriander (1 tbsp), Cardamom pods (4), Bay leaves (3), Vegetable oil, Salt, Charcoal piece for smoking, Butter (2 tbsp)
👩🍳 Preparation
Wash rice thoroughly, soak in water 30 minutes, drain. In large pot, heat 3 tbsp oil, add sliced onions, cook 5-7 minutes until soft. Add minced garlic, cook 1 minute. Add grated tomatoes, tomato paste, cook 5 minutes. Add mandi spice, cumin, coriander, salt, pepper, 4 cups water. Bring to boil. Add drained rice, stir, reduce heat to low, cover and cook 20 minutes until rice is tender. Meanwhile, season shrimp with salt and mandi spice. In skillet, melt butter, cook shrimp 2-3 minutes per side until pink. Prepare charcoal smoking: wrap piece of charcoal in foil, place directly on stove burner until red hot. Place small foil cup with ghee on top of rice, place hot charcoal in cup, pour few drops water over, immediately cover pot tightly. Let smoke 10 minutes. To serve: fluff rice, mound on platter, top with shrimp. Serve with salsa roja and green salad on side, and glass of Fruit Punch.
Short-grain rice (2 cups), Macaroni pasta (2 cups), Brown lentils (1 cup), Chickpeas (1 can), Onions (4 large), Garlic (6 cloves), Tomatoes (6 ripe), Tomato paste (3 tbsp), Cumin (2 tbsp), Coriander (2 tbsp), White vinegar (1/4 cup), Vegetable oil, Salt, Bulgur wheat (for tabbouleh), Parsley (2 bunches), Mint (1 bunch), French bread (1 loaf)
Veggie Moussaka
📝 Ingredients
Eggplant (4 large), Chickpeas (2 cups canned), Onion (2 large), Garlic (6 cloves), Tomatoes (6 ripe), Tomato paste (3 tbsp), Cinnamon (1 tsp), Allspice (1 tsp), Cumin (1 tbsp), Olive oil (1/2 cup), Salt, Pepper, Fresh parsley for garnish
👩🍳 Preparation
Cut eggplant into 2cm cubes, place in colander, sprinkle with salt. Let drain 30 minutes. Rinse, pat dry. In large skillet, heat 1/2 cup olive oil, fry eggplant in batches until golden brown on all sides. Drain on paper towel. In same skillet, add sliced onions, cook 5-7 minutes until soft. Add minced garlic, cook 1 minute. Add cinnamon, allspice, cumin, stir 30 seconds. Add grated tomatoes, tomato paste, 1 cup water, salt, pepper. Simmer 10 minutes. Add fried eggplant and drained chickpeas, simmer 15 more minutes until flavors meld and sauce thickens. Stir in fresh parsley. Serve hot with turmeric rice and fattoush on side, and glass of Hibiscus tea.
Short-grain rice (2 cups), Macaroni pasta (2 cups), Brown lentils (1 cup), Chickpeas (1 can), Onions (4 large), Garlic (6 cloves), Tomatoes (6 ripe), Tomato paste (3 tbsp), Cumin (2 tbsp), Coriander (2 tbsp), White vinegar (1/4 cup), Vegetable oil, Salt, Bulgur wheat (for tabbouleh), Parsley (2 bunches), Mint (1 bunch), French bread (1 loaf)
Stuffed Lamb Ribs
📝 Ingredients
Lamb ribs (2 racks), Basmati rice (3 cups), Lamb mince (300g), Onion (1 large), Pine nuts (1/3 cup), Almonds (1/3 cup), 7-spice (2 tbsp), Cinnamon (1 tsp), Cardamom (1 tsp), Turmeric (1 tsp), Tomato paste (2 tbsp), Garlic (6 cloves), Olive oil, Salt, Pepper, Beef stock (4 cups)
👩🍳 Preparation
Prepare stuffing: In bowl, combine lamb mince, rinsed raw rice, finely chopped onion, pine nuts, almonds, 7-spice, cinnamon, cardamom, salt, pepper. Mix well. Prepare lamb ribs: separate into individual ribs. Make a cut lengthwise along each rib to create pocket, or butterfly meat away from bone. Stuff each pocket with meat mixture, press closed. Season outside with salt, pepper, turmeric. In large heavy pot, heat 3 tbsp oil, brown stuffed ribs in batches until deep golden on all sides. Remove ribs. In same pot, add sliced garlic, cook 1 minute. Add tomato paste, stir 1 minute. Return ribs to pot, add beef stock to cover, bring to boil. Reduce heat to lowest, cover and simmer 4 hours until ribs are very tender and rice inside is cooked. Serve hot on platter with spiced rice and sambousek on side, and glass of Arabic coffee.
Short-grain rice (2 cups), Macaroni pasta (2 cups), Brown lentils (1 cup), Chickpeas (1 can), Onions (4 large), Garlic (6 cloves), Tomatoes (6 ripe), Tomato paste (3 tbsp), Cumin (2 tbsp), Coriander (2 tbsp), White vinegar (1/4 cup), Vegetable oil, Salt, Bulgur wheat (for tabbouleh), Parsley (2 bunches), Mint (1 bunch), French bread (1 loaf)
Eggplant Maghmour
📝 Ingredients
Eggplant (3 large), Onion (2 large), Garlic (8 cloves), Chickpeas (2 cups canned), Tomatoes (4 ripe), Tomato paste (3 tbsp), Fresh mint (1 bunch), Dried mint (2 tbsp), Cumin (2 tbsp), Coriander (2 tbsp), Lemon juice (1/4 cup), Olive oil (1/2 cup), Salt, Pepper, Pomegranate molasses for drizzling
👩🍳 Preparation
Cut eggplant into 2cm cubes, place in colander, sprinkle with salt. Let drain 30 minutes. Rinse, pat dry. In large skillet, heat 1/2 cup olive oil, fry eggplant in batches until golden brown. Drain on paper towel. In same skillet, add sliced onions, cook 5-7 minutes until soft. Add minced garlic, cook 1 minute. Add cumin, coriander, stir 30 seconds. Add grated tomatoes, tomato paste, 1 cup water, salt, pepper. Simmer 10 minutes. Add fried eggplant, drained chickpeas, fresh mint, dried mint. Simmer 15 minutes until thick. Stir in lemon juice. Serve warm or at room temperature, drizzled with pomegranate molasses. Serve with fresh bread and hummus on side, and glass of Rose Water.
Short-grain rice (2 cups), Macaroni pasta (2 cups), Brown lentils (1 cup), Chickpeas (1 can), Onions (4 large), Garlic (6 cloves), Tomatoes (6 ripe), Tomato paste (3 tbsp), Cumin (2 tbsp), Coriander (2 tbsp), White vinegar (1/4 cup), Vegetable oil, Salt, Bulgur wheat (for tabbouleh), Parsley (2 bunches), Mint (1 bunch), French bread (1 loaf)
Grand Eid Quzi
📝 Ingredients
Whole baby lamb (8-10kg), Basmati rice (8 cups), Pine nuts (2 cups), Almonds (2 cups), Raisins (2 cups), Ghee (1 cup), 7-spice (1/2 cup), Cardamom (2 tbsp), Cinnamon sticks (6), Bay leaves (10), Saffron threads (2 tsp), Onions (6 large), Garlic (3 heads), Salt (1/2 cup), Black pepper (3 tbsp), Water for roasting
👩🍳 Preparation
Clean whole lamb inside and out. In small bowl, mix salt, pepper, 7-spice, cardamom. Rub all over lamb inside and out. Let sit 2 hours at room temperature. Place lamb in largest roasting pan, add halved onions, garlic heads, cinnamon sticks, bay leaves, 2 cups water. Cover tightly with foil. Roast at 325°F (160°C) for 5-6 hours, basting every hour, until meat is very tender and falling off bone. Remove foil last hour to brown skin. Meanwhile, prepare rice: rinse until water runs clear. In large pot, heat ghee, add rice, toast 3 minutes. Add 8 cups water, saffron, salt. Bring to boil, reduce heat, cover and cook 20 minutes. Fry nuts and raisins in ghee until golden. To serve: mound spiced rice on giant platter, place whole lamb on top, sprinkle with nuts and raisins. Serve with all sides: fattoush, hummus, sambousek, batata harra, yogurt, and special Eid tea.
Short-grain rice (2 cups), Macaroni pasta (2 cups), Brown lentils (1 cup), Chickpeas (1 can), Onions (4 large), Garlic (6 cloves), Tomatoes (6 ripe), Tomato paste (3 tbsp), Cumin (2 tbsp), Coriander (2 tbsp), White vinegar (1/4 cup), Vegetable oil, Salt, Bulgur wheat (for tabbouleh), Parsley (2 bunches), Mint (1 bunch), French bread (1 loaf)
