EGYPTIAN MAHSHI

1. One stick of butter (4 OZ).
2. Four small or three medium onions.
3. One cup of water.
4. One can tomato paste (12 OZ).

5. One Cabbage.
6. Four more cups of water.
7. One small spoons of Salt and 1/4 spoon of Pepper.
8. Four cups Rice.
9. Chopped Parsley.
10. Four bouillion cubes.


Procedure
1. Wash the four cups of rice several times, and keep it in water for about ½ an hour. Then, wash rice, drain water out.
2. Cut the cabbage core. Carfully separate the cabbage leaves.
3. Boil water, then place about 10 leaves in the boiling water for about 5 minutes. Remove leaves and drain the leaves. Then, add more leaves to the boiling water and repeat until you are done cooking all leaves.
4. Cook one stick of butter with onions, until the onion becomes brown. Then, add one cup of water and tomato paste to the onion. Cover them and cook together on low for about 10 minutes. Stir every 2 minutes.
5. Add tomato paste and onion mixture to rice. Add one small spoon of Salt and 1/4 spoon of Pepper to the rice. Add chopped parsley to the rice, and mix well.
6. Soup Mixture: Boil 4 cups of water and add four Beef or Chicken bouillion cubes to the water. Boil for 2 minutes.

7. The most difficult part: Cut big cooked cabbage leaves in half. Place a small amount of rice mixture in leaf and roll.
8. Put foil in the bottom of a sauce pan. Place all rolled cabbage in the pan.
9. Cover the rolled cabbage with the soup mixture.
10. Cook for about 50 minutes on medium heat. Check until the water disappears. Keep checking every 5 minutes until it is cooked


The left over cabbage and rice can be mixed together and cooked as a casserole.

KOUSA MIHSHI

Kousa Mihshi
Kousa Mihshi is stuffed courgettes (zucchini). The stuffing is made with lamb mince and rice.

It is also sometimes written as Kousa Mishi, or Kousa Mashi.

You will first need to remove the courgette cores with a knife, apple corer or zuccini corer.

1kg medium courgettes.
2 chopped onions
3 green chilles, sliced
1/2 kg lamb mince (or beef mince)
1kg red tomatoes, chopped
2 tbsp tomato puree
5 cloves garlic, crushed
1/2 cup chopped flat-leaf parsley
salt, pepper to taste
2 tsps paprika
Olive oil
1 cup short grain rice (long grain basmati if you prefer)
2 cups chicken stock
1 small potato (optional)

Cut off the courgette stems, and remove cores. Wash inside and out.

Fry the onion in oil, add the green chillis and mince, fry till browned. Stir in the rice, parsley and season with salt and pepper. Allow mixture to cool.

Use this mixture to fill the courgettes, about 3/4 full. Although not often mentioned, I prefer to plug each courgette with a small piece of potato - cut the potato into little cubes, just the right size to 'plug' and close each courgette.

Now fry the chopped garlic, add tomatoes and tomato puree. Place the courgettes in the pot, cover with the chicken stock and simmer for 1 hour. You may need to add more chicken stock depending on the size of your pot.

Serve the courgettes and the sauce separately, or serve together in a large bowl.

Makloubeh

Makloubeh
Makloubeh, a much beloved Palestinian dish (the word means "upside-down") is a casserole dish made with a layer of either chicken quarters or diced mutton that has been sauteed in clarified butter, a layer of sliced onion and eggplant and another layer of saffron-colored rice. Before being served the dish is turned upside down onto a large platter and sprinkled over with pine nuts. Needless to say, as with all folk-recipes, this one has a nearly infinite number of variations. Lamb can also be used instead of chicken.
If you are using kosher chicken do not add any extra salt. You get enough salt from the chicken and the salted eggplant.

2 large aubergines sliced
1 whole chicken, skinned and quartered (or 6 chicken thighs)
2 chopped onions
2 tbs pine nuts
1/2 tsp turmeric
1/2 tsp paprika
2 small green chillis
2 tbs oil
1 small chopped caulieflower
1 1/2 cups rice
3 cups chicken stock
salt & pepper

Fry the pine nuts till golden brown and remove. Fry the chopped onions and chillis until soft and add meat, salt & spices. Fry till meat browned. Seperately, deep fry the aubergines and remove. Now deep fry the caulieflower for 1 min then remove. Put 2 tbs of rice in the pot and put the meat mixture on top. Then layer the vegetables on top ( try to arrange some aubergine slices around the sides). Add the remainder of the rice on top. Add the chicken stock, salt & pepper. Cover and simmer for 40 mins. To serve: place the pot UPSIDE-DOWN (translates to 'makloubeh') on a large dish. Carefully lift the pot trying to retain the shape of the contents. Decorate with the pine nuts. Serve with youghurt and green salad.

Lebanese fatoush

Fattoush
Fattoush is a Lebanese salad, good for hot weather. It allows cooks to use seasonal produce by mixing different vegetables and herbs according to taste.

Fattoush means moistened bread, and this salad consists of a chilled mixed salad tossed with small cubes of toasted bread. The texture of the toasted bread adds an unusual quality. Sumac, usually sold ground, is ground red berries and used in Middle Eastern, particularly Lebanese, cooking.

1/2 cup water
1 teaspoon cornstarch
1/3 cup lemon juice
2 cloves garlic, minced
2 teaspoons sumac powder
salt to taste
ground black pepper to taste

1 head romaine lettuce, torn into bite-size pieces
1 medium cucumber, diced
2 large tomatoes, diced
4 onions, chopped
1/4 cup chopped fresh flat-leaf parsley
1/4 cup chopped fresh mint
1 green bell pepper, seeded and chopped
1 cup chopped purslane
1/2 (5 ounce) package arugula
4 pita rounds, toasted and torn into pieces

Mix the water and cornstarch in a small saucepan over medium-high heat until thickened. Remove from heat, and mix in lemon juice, garlic, sumac, salt, and pepper. Refrigerate until ready to use.

In a large bowl, toss together the lettuce, cucumber, tomatoes, green onions, parsley, mint, bell pepper, purslane, and arugula. Toss with the dressing, and serve with pita.

TABBOULEH

Tabbouleh
Tabouleh (also written tabbouleh) is a Mediterranean salad dish, often used as part of a mezze. Its primary ingredients are bulgur, finely chopped parsley, mint, tomato, spring onions, and other herbs with lemon juice and various seasonings, generally including black pepper and sometimes cinnamon and allspice.

In Lebanon and Syria, where the dish originated, it is often eaten by scooping it up in Romaine lettuce leaves.

Tabouleh is also popular in Brazil and in the Dominican Republic (where it is known as tipili), due to Mediterranean arab immigrants who settled there. In the United States, tabbouleh is sometimes used as a dip.

1/2 cupfine grain cracked wheat (bulgur)
1/2 cup finely chopped onion
1/2 tsp allspice (optional)
1/2 tsp pepper
1 tsp salt, or to taste
3 cup finely chopped parsley
1/2 cup finely chopped spring onions
2 cups finely chopped ripe tomatoes (if not ripe, omit)
1 1/2 cups fresh mint leaves (finely chopped)
1/2 cup fresh lemon juice
3/4 cup olive oil

Rinse the cracked whaet several times then cover with water by 1/2-inch and let soak for 20 minutes, then drain welland squeeze out excess water.

Combine minced onion with the allspice, pepper and salt. Set aside. In a large bowl, combine the parsley, spring onions, tomatoes and mint. Gently fold in the drained wheat and refrigerate until an hour before serving. Just before serving, stir in the seasoned onion and dress with lemon juice and oil to taste.

KOFTA

Kofta
Kofta (or kufta) resembles meatballs or kabob (kebab). A mixture of lamb (or beef) mince is rolled into small balls and cooked on their own or with a variety of vegetables.

This mixture is great on skewers over charcoal, or as the Lebanese dish Kofta bi sanniyeh, baked in the oven with potatoes and tomatoes.

Kofta is also often served on flatbread (without skewers) or pita bread.

2 1/2 lbs finely ground lamb or beef
2 cups finely chopped flat leaf parsley
1/2 cup fresh mint leaves or 1 TBS dry mint leaves
1 large onion, cut up for food processor
finely chopped garlic to taste
1 tsp Bhar Helou or 1/4 tsp each ground cinammon, cloves, nutmeg
1 tsp salt, or to taste
1/2 tsp ground black pepper, or to taste

In a food processor, chop onion extremely fine. Add parsely, garlic and mint and until you have a fine mixture.

Put the meat in a large mixing bowl, add all ingredients and spices, mix thoroughly with your hands.

For kafta bi sanniyeh optionally add 1/2 cup bread crumbs, one or two tablespoons of water and an egg . Form into small sausage shapes. Place in lightly greased over tray along with with partially boiled potatoes sliced about 1/4 inch thick. Optionally add a few sliced carrots and a few peeled whole onions.

Bake at 200C. for about 45 minutes or until kafta is golden and potatoes soft.

For skewers (kebab), form egg-sized balls of kofta and work evenly onto skewers. Alternate these with any assorted vegetables (chunks of tomato, onion, pepper etc). Then grill or barbecue.

Middle Eastern food/Salad

Tabbouleh
Tabouleh (also written tabbouleh) is a Mediterranean salad dish, often used as part of a mezze. Its primary ingredients are bulgur, finely chopped parsley, mint, tomato, spring onions, and other herbs with lemon juice and various seasonings, generally including black pepper and sometimes cinnamon and allspice.

In Lebanon and Syria, where the dish originated, it is often eaten by scooping it up in Romaine lettuce leaves.

Tabouleh is also popular in Brazil and in the Dominican Republic (where it is known as tipili), due to Mediterranean arab immigrants who settled there. In the United States, tabbouleh is sometimes used as a dip.

1/2 cupfine grain cracked wheat (bulgur)
1/2 cup finely chopped onion
1/2 tsp allspice (optional)
1/2 tsp pepper
1 tsp salt, or to taste
3 cup finely chopped parsley
1/2 cup finely chopped spring onions
2 cups finely chopped ripe tomatoes (if not ripe, omit)
1 1/2 cups fresh mint leaves (finely chopped)
1/2 cup fresh lemon juice
3/4 cup olive oil

Rinse the cracked whaet several times then cover with water by 1/2-inch and let soak for 20 minutes, then drain welland squeeze out excess water.

Combine minced onion with the allspice, pepper and salt. Set aside. In a large bowl, combine the parsley, spring onions, tomatoes and mint. Gently fold in the drained wheat and refrigerate until an hour before serving. Just before serving, stir in the seasoned onion and dress with lemon juice and oil to taste.


Fattoush is a Lebanese salad, good for hot weather. It allows cooks to use seasonal produce by mixing different vegetables and herbs according to taste.

Fattoush means moistened bread, and this salad consists of a chilled mixed salad tossed with small cubes of toasted bread. The texture of the toasted bread adds an unusual quality. Sumac, usually sold ground, is ground red berries and used in Middle Eastern, particularly Lebanese, cooking.

1/2 cup water
1 teaspoon cornstarch
1/3 cup lemon juice
2 cloves garlic, minced
2 teaspoons sumac powder
salt to taste
ground black pepper to taste

1 head romaine lettuce, torn into bite-size pieces
1 medium cucumber, diced
2 large tomatoes, diced
4 onions, chopped
1/4 cup chopped fresh flat-leaf parsley
1/4 cup chopped fresh mint
1 green bell pepper, seeded and chopped
1 cup chopped purslane
1/2 (5 ounce) package arugula
4 pita rounds, toasted and torn into pieces

Mix the water and cornstarch in a small saucepan over medium-high heat until thickened. Remove from heat, and mix in lemon juice, garlic, sumac, salt, and pepper. Refrigerate until ready to use.

In a large bowl, toss together the lettuce, cucumber, tomatoes, green onions, parsley, mint, bell pepper, purslane, and arugula. Toss with the dressing, and serve with pita.



Makloubeh, a much beloved Palestinian dish (the word means "upside-down") is a casserole dish made with a layer of either chicken quarters or diced mutton that has been sauteed in clarified butter, a layer of sliced onion and eggplant and another layer of saffron-colored rice. Before being served the dish is turned upside down onto a large platter and sprinkled over with pine nuts. Needless to say, as with all folk-recipes, this one has a nearly infinite number of variations. Lamb can also be used instead of chicken.
If you are using kosher chicken do not add any extra salt. You get enough salt from the chicken and the salted eggplant.

2 large aubergines sliced
1 whole chicken, skinned and quartered (or 6 chicken thighs)
2 chopped onions
2 tbs pine nuts
1/2 tsp turmeric
1/2 tsp paprika
2 small green chillis
2 tbs oil
1 small chopped caulieflower
1 1/2 cups rice
3 cups chicken stock
salt & pepper

Fry the pine nuts till golden brown and remove. Fry the chopped onions and chillis until soft and add meat, salt & spices. Fry till meat browned. Seperately, deep fry the aubergines and remove. Now deep fry the caulieflower for 1 min then remove. Put 2 tbs of rice in the pot and put the meat mixture on top. Then layer the vegetables on top ( try to arrange some aubergine slices around the sides). Add the remainder of the rice on top. Add the chicken stock, salt & pepper. Cover and simmer for 40 mins. To serve: place the pot UPSIDE-DOWN (translates to 'makloubeh') on a large dish. Carefully lift the pot trying to retain the shape of the contents. Decorate with the pine nuts. Serve with youghurt and green salad.












































Kousa Mihshi is stuffed courgettes (zucchini). The stuffing is made with lamb mince and rice.

It is also sometimes written as Kousa Mishi, or Kousa Mashi.

You will first need to remove the courgette cores with a knife, apple corer or zuccini corer.

1kg medium courgettes.
2 chopped onions
3 green chilles, sliced
1/2 kg lamb mince (or beef mince)
1kg red tomatoes, chopped
2 tbsp tomato puree
5 cloves garlic, crushed
1/2 cup chopped flat-leaf parsley
salt, pepper to taste
2 tsps paprika
Olive oil
1 cup short grain rice (long grain basmati if you prefer)
2 cups chicken stock
1 small potato (optional)

Cut off the courgette stems, and remove cores. Wash inside and out.

Fry the onion in oil, add the green chillis and mince, fry till browned. Stir in the rice, parsley and season with salt and pepper. Allow mixture to cool.

Use this mixture to fill the courgettes, about 3/4 full. Although not often mentioned, I prefer to plug each courgette with a small piece of potato - cut the potato into little cubes, just the right size to 'plug' and close each courgette.

Now fry the chopped garlic, add tomatoes and tomato puree. Place the courgettes in the pot, cover with the chicken stock and simmer for 1 hour. You may need to add more chicken stock depending on the size of your pot.

Serve the courgettes and the sauce separately, or serve together in a large bowl.






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