Mulukhiyah a middle eastern meal

Mulukhiyah

 

 

 Mulukhiyah, mloukhiya, molokhia, mulukhiyya, or malukhiyahis the leaves of Corchorus species used as a vegetable  in Middle Eastern, East African, North African, and South Asian cuisine. Mulukhiyyah is rather bitter, and when boiled, the resulting liquid is a thick, highly mucilageinous  broth; it is often described as "slimy," rather like cooked okra. Mulukhiyyah  is generally eaten cooked, not raw, and is most frequently turned into a kind of soup  or stew, typically bearing the same name as the vegetable in the local language.

 

Kenafeh ingredients

Kenafeh

 Spelled knafeh, kunafeh, or kunafah, is a Palestinian sweet made of very fine vermicelli-like pastry. It is sometimes known as shredded phyllo.

Cooking Kunafa

1. Prepare the syrup by combining all ingredients and heating over medium heat.

2. Let simmer until thickened.

3. Stir in orange blossom water and refrigerate at least 1 hour.

4. Cream filling: Mix ground rice and sugar to a smooth paste with 1/2 cup milk.

5. Boil the rest of the milk and add the ground rice paste little by little stirring continuously.

6. Simmeri until thick.

7. Let cool, add cream and mix well.

8. Walnut or pistachio filling: Mix the chopped nuts with sugar.

9. Put the konafa pastry in a large bowl and pull apart to separate the strands as much as possible.

10. Pour melted butter over them and work it in thoroughly.

11. Put half of the pastry in a large, deep oven dish.

12. Spread either filling over it evenly.

13. Cover with the remaining pastry and flattening out with the palm of your hand.

14. Bake at 350 degrees for 45 minutes then increase temperature to 475 degrees for an additional 10-15 minutes longer until it is golden.

15. Remove from the oven and immediately pour the cold syrup over the hot konafa.

16. Serve hot or cold.

Kibbeh nayyeh

 

 Kibbe nayyeh or raw kibbeh (also kibbee, kubba,  is a common Levantine mezze. It is considered to be a traditional dish originating from Northern Lebanon. It consists of minced raw lamb or beef mixed with fine bulgur  and spices.Kebbeh nayyeh is often served with mint leaves and olive oil, green peppers, and green onions. Arabic bread is used to eat it. Sometimes a sauce of garlic or olive oil is served. The dish has a unique versatility in that any leftovers are cooked, creating a different dish. Many recipes call for kibbe nayyeh as the "shell" for cooked kibbe, as well. In this case, however, the kibbe nayyeh is rolled into a ball and stuffed with lamb, onions, pine nuts and spices, then fried, usually known as  "Hoseh".

 

Lebanese Safeha

Lebanese Food  includes an abundance of starches, fruits, vegetables, fresh fish and seafood; animal fats are consumed sparingly. Poultry is eaten more often than red meat. When red meat is eaten it is usually lamb on the coast, and goat meat in the mountain regions. It also includes copious amounts of garlic and olive oil, often seasoned by lemon juice.olive oil, herbs, garlic and lemon are typical flavours found in the Lebanese diet.

Safeha 

also known as 'Arab' or 'Chaldean' Pizza, is a pizza-like dish originating from the Levant (Syria, Lebanon, Jordan, Palestine and Iraq), and introduced in Brazil, Mexico and Argentina by Levantine immigrants.In contrast to the modern use of lamb or beef, traditional sfiha are open-faced meat pies made with ground mutton. Historically, sfiha were much like dolma- simply ground lamb, lightly spiced, wrapped in brined grape leaves. In Brazil, sfihas are folded into a triangular pastry, although the open-faced version is very common too.

Ful medames

Ful medames

Fūl medammis mudammis; alternate spellings include ful medames or ful mudammas), or simply fūl, is an Egyptian dish of cooked and mashed fava beans served with olive oil, chopped parsley, onion, garlic, and lemon juice. A staple meal in Egypt, it is popular in the cuisines of the Lebanon ,Syria ,Palestine,Jordan, and Saudi Arabia.

Jordanian mansaf

Mansaf

The national dish of Jordan and the most distinctive Jordanian dish. Mansaf is a traditional Jordanian dish made of lamb cooked in a sauce of fermented dried yogurt called Jameed and served with rice or bulgur.

Raspberry Cheescake!

Ingredients:
- Wheatmeal biscuits (70g) 
- Desiccated coconut (1/3 cup) 
- Melted butter (70g) 
- Lite cream cheese (375g)
- Lite thickened cream (1/2)  
- Caster sugar (1/3 cup) 
- Boiling water (2 tbs) 
- Powered gelatine (2 tsp) 
- Raspberries (300g) 


Method:
1. In a food processor, process biscuits, coconut and melted butter to form crumbs. Press into the base of a 20cm springform pan. Refrigerate while preparing filling. 
2. Using an electric mixer beat the cream cheese, cream and sugar until smooth and the sugar has dissolved. Whisk gelatine with the boiling water until the gelatine has dissolved. Add to the cream cheese mixture and beat to combine. 
3. Fold half the raspberries through cream cheese mixture and spoon onto the base. Top with remaining raspberries. Cover with plastic wrap and refrigerate for 4 hours or until set. 

Kushari

 

Kushari, also koshary, kosheri or koshari, is an Egyptian dish of rice, lentils, chickpeas and macaroni. Toppings include tomato sauce, garlic sauce and fried onion.Kushari is a vegetarian dish that is very popular in Egypt. It is an inexpensive food served at roadside stalls and restaurants all over the country, some of which sell only kushari .

 

Saudi coffee

Saudi coffee

 Arabic coffee is a general name that refers to the two main ways coffee is prepared in many Arab countries Turkish-style, and Saudi Coffee.The Turkish coffee brewing method is common in the Levant, but brewed without the addition of sugar. Cardamom is often added, or it is served plain qahwah sādah (lit. "plain coffee"). Saudi coffee, or ‘’Al-Qahwa’’ is made from green (unroasted) coffee beans and cardamom, and is a traditional beverage in Arabian culture. It is often served with dates or candied fruit. This brewing method is common in Najd and Hijaz, and sometimes other spices like saffron (to give it a golden color), cloves, and cinnamon.Some people add a little evaporated milk to slightly alter its color; however, this is rare. It is served from a special coffee pot called dalla and the coffee cups are small with no handle. The portions are small, covering just the bottom of the cup. It is served in homes, and in good restaurants by specially clad waiters called gahwaji, and it is almost always accompanied with dates. It is always offered with the compliments of the house. It is also offered at most social events like weddings and funerals.

Kabsa a Gulf Arabian meal

Saudi Arabian Food

Food staples in Saudi Arabian cuisine include lamb, grilled chicken, falafel (deep-fried chickpea balls), shawarma (spit-cooked sliced lamb), mutabbaq and Ful medames. Arabic unleavened bread, or khubz , is eaten with almost all meals, and is often used as an edible utensil to scoop foods. Kabsa, rice with chicken and lamb, is very popular and is considered iconic. Traditional coffeehouses used to be ubiquitous, but are now being displaced by food-hall style cafes. Arabic tea is also a famous custom, which is used in both casual and formal meetings between friends, family and strangers. The tea is black (without milk) and has herbal flavoring that comes in many variations.

This classic Arabian dish is Saudi Arabian in origin, and is believed to originate from the nomadic Bedouin tribes centuries ago. Arabic cuisine has its roots in tent cookery. Nomadic tribes could use only transportable foods such as rice and dates, or their nomadic stock like sheep and camels in their recipes. As the caravans journeyed throughout the Middle East, new seasonings and vegetables were discovered and added to the existing repertoire. Each new discovery was incorporated into the diet in quantities palatable to a particular tribe - a fact that many cooks believe is responsible for the anomalies found in some Arabic dishes today.

Indian Rasgulla Sweet!

Today i made some fresh indian rasgualla's which is an indian dessert. 


Ingredients: 
- Milk (1/2L)
- Refined flour (2 tsp) 
- Sugar (1 cup)
- Water (1 cup) 
- Rose essence (2-3 drops) 
- Lemon juice (2-3 tbsp) 


Method: 
1. Heat the milk in a pan and bring to boil. 
2. Add lemon juice. Stir gently until white curd forms on the surface and separates away from whey. 
3. Strain the milk and the white curd left wash that under cold running water. 
4. Knead this hard curd which has turned into dough. 
5. Add flour and knead again. 
6. Make small balls of equal size. 
7. Next make sugar syrup. Mix sugar and water in a saucepan and bring to boil. 
8. add the dough balls to the syrup and cook for 15mins with lid partially covered. The dough balls will puff up. 
9. On cooling, add rose essence. 
10. Refrigerate and serve chilled. 

Traditional Arab Meal!

This is a simple food to make and is very common in the Middle East. Any middle eastern restaurant you go to wether its Lebanese, Egyptian or Iraqi you will be sure to find this food there. Basically its just potatoes with special tradition spices on it, pastry with meat in it and chicken (shish kabab) and kofta.

Chocolate Chip Cookies!

Today i made some chocolate chip cookies. This is very easy to make. Only takes 20mins all up! 


Ingredients: 
- Butter 
- Sugar 
- Flour 
- Chocolate chips 


Method:
1. Firstly melt butter and add sugar and sift flour. 
2. Then beat eggs and add to mixture. 
3. Add chocolate chips. 
4. Form mixture into small balls, and ten bake for 15mins at 180°C.

Black Forest Cake!

Today i made a delicious black forest cake which consists of several layers of chocolate cake with whipped cream between each layer and a cherry on top! 

Beef Tortellini!

Today i made Manteh! Its a yummy beef tortellini soup mixed with all different ingredients.


Ingredients:
- Red pepper
- Tomato paste
- Dry mint leaves
- Salt
- Garlic! 


All mixed together and boiled with hot water and yummy goodness!! Here's a photo, thoughts anyone?!