I have had a few requests ever since I started my blog, but perhaps the one I am most surprised about (though not sure why) is a friend of mine from a canning group in which I belong. She asked me for Lebanese style green bean stew. I know exactly what she is talking about; however, I am not Lebanese and I am not familiar with how to prepare the dish but I am an expert at eating it because it is very very good. So, in that spirit I am posting my recipe for Assyrian style green bean stew that is to be served over basmati rice (or any good long grain rice). This is very similar to Persian style; however, in the Persian style they add cinnamon and I am not partial to cinnamon in my stew. I hope you enjoy!!!
1 pound Boneless skinless chicken cut up into 1 inch cubes OR 1 pound stew meat cut up into 1 inch cubes
2 TB olive oil
1 Large onion (I prefer yellow onions) diced
2 Cloves of garlic diced
1 16oz bag of frozen green beans
1 teaspoon Turmeric
1 Quart beef stock or chicken stock (I use homemade stock)
1/2 Very juicy Lime or about 2TB
1 14oz can of Tomato Sauce
1 TB Tomato Paste
1 pinch of PERSIAN saffron( OR 1/2 teaspoon of crushed saffron) dissolved in 2tb of hot water [NOTE: In my opinion, Persian saffron is the best you can get and it is the most expensive. The cost of saffron is determined just like gold and is very valuable. If you can't find the Persian saffron (at a middle-eastern specialty store) get what you can as long as it is understood that there is a huge difference. Some saffron only has color and doesn't do anything for the aroma or flavor of the dish).
Heat the olive oil in a non-stick saute pan and saute the chicken or meat (sometimes I substitute tofu here. It is a great way to make this vegetarian. Instead of the stock, just use water) over medium-high heat for about 10min making sure the meat gets brown on all sides (you might have to do this in two batches depending on the size of your pan). Add the turmeric and allow to saute for a couple of minutes. Add the diced onion and diced garlic and lower the heat to medium. Saute for about 10min until the onions are translucent. Add 1 teaspoon of salt, 1/2 teaspoon of pepper and the green beans. Saute for about 5 minutes.
Add the stock, lime juice, tomato sauce, the tomato paste and the saffron. If you don't have saffron, you can skip this but just know this does amazing things to the dish. Lower the heat and cover to allow the stew to simmer for at least 30 min. After 30 min taste the stew and adjust seasonings.
Friday, February 10, 2012
Saturday, January 28, 2012
Assyrian Meatballs- Kipteh
This is a great recipe for all year-around! 1 dish that can be eaten in 2 different ways.
For the Meatballs:
1 pd Ground Beef- I like to use 90/10
2 Eggs
1 Large Onion- chopped finely
2 Cloves Garlic- chopped finely
1 Cup Bulgar Wheat #1
1 Stalk Fresh Rosemary- chopped finely
1 Stalk Tarragon- chopped finely
1/2 Cup Fresh Basil- chopped finely
1/2 TS Salt
1/8 TS Cayenne Pepper (to taste)
2 Hard Boiled Eggs
For the Soup:
1 Cup Bulgar Wheat #3
4 Cups Water
For the Sauce:
1- Large Onion- chopped finely
2- TB Olive Oil
1- 14oz Can Tomato Sauce
Pinch of Red Pepper Flakes
Place two large eggs in a small pot and fill to cover with water. Place on the stove on high heat. Once the water comes to a full boil add a full pinch of salt, turn heat off and cover for 10 min. After 10 min, run the eggs under cold water and they will peel easily. Take each egg and half. Set Aside
In a large stock pot, add the 4 cups of water and the 1 cup of #3 size bulgar wheat and allow to boil until cooked about 1 hour on medium heat. After 1 hour, and right before you add the meatballs, add 1 cup of cold water and lower the heat to low.
In a large bowl, mix all the ingredients for the Meatballs EXCEPT FOR THE EGGS.
Take a small bowl filled with water and place near your work station. You have to keep your hands slightly wet in order to work with this mixture. Dip your hands into the water and separate the meat mixture into four equal parts. Take one section of the meat and make a slight indentation in the middle, place 1 halved egg into the middle and form a ball so that the egg is completely surrounded with meat. Set aside. Wet your hands and repeat with each of the remaining meat portions.
Place each of the meatballs into the simmering soup and allow to slowly simmer for 30 min.
In a small saute pan, add the olive oil and the onions and saute until golden. Add the tomato sauce and the red pepper flake. Add the mixture to the soup/ meatball pot.
To serve: Remove the meatballs and ladle the soup into 4 bowls and add 1 meatball to each. A delicious garnish is to add a little bit of basil and sumac to the top. You can also separate this dish and serve the soup separately from the meatballs and create two separate meals.
For the Meatballs:
1 pd Ground Beef- I like to use 90/10
2 Eggs
1 Large Onion- chopped finely
2 Cloves Garlic- chopped finely
1 Cup Bulgar Wheat #1
1 Stalk Fresh Rosemary- chopped finely
1 Stalk Tarragon- chopped finely
1/2 Cup Fresh Basil- chopped finely
1/2 TS Salt
1/8 TS Cayenne Pepper (to taste)
2 Hard Boiled Eggs
For the Soup:
1 Cup Bulgar Wheat #3
4 Cups Water
For the Sauce:
1- Large Onion- chopped finely
2- TB Olive Oil
1- 14oz Can Tomato Sauce
Pinch of Red Pepper Flakes
Place two large eggs in a small pot and fill to cover with water. Place on the stove on high heat. Once the water comes to a full boil add a full pinch of salt, turn heat off and cover for 10 min. After 10 min, run the eggs under cold water and they will peel easily. Take each egg and half. Set Aside
In a large stock pot, add the 4 cups of water and the 1 cup of #3 size bulgar wheat and allow to boil until cooked about 1 hour on medium heat. After 1 hour, and right before you add the meatballs, add 1 cup of cold water and lower the heat to low.
In a large bowl, mix all the ingredients for the Meatballs EXCEPT FOR THE EGGS.
Take a small bowl filled with water and place near your work station. You have to keep your hands slightly wet in order to work with this mixture. Dip your hands into the water and separate the meat mixture into four equal parts. Take one section of the meat and make a slight indentation in the middle, place 1 halved egg into the middle and form a ball so that the egg is completely surrounded with meat. Set aside. Wet your hands and repeat with each of the remaining meat portions.
Place each of the meatballs into the simmering soup and allow to slowly simmer for 30 min.
In a small saute pan, add the olive oil and the onions and saute until golden. Add the tomato sauce and the red pepper flake. Add the mixture to the soup/ meatball pot.
To serve: Remove the meatballs and ladle the soup into 4 bowls and add 1 meatball to each. A delicious garnish is to add a little bit of basil and sumac to the top. You can also separate this dish and serve the soup separately from the meatballs and create two separate meals.
Wednesday, January 25, 2012
Borsht
The classic Russian poor-man's soup. AMAZING! One of things I must have in the winter. It is so easy to make. Here is my version:
1pd beef shank
1lb of stew meat cut up into cubes
2 large potatoes cut up into cubes
1 can of beets OR take a pound of fresh beets and roast them in the oven with salt, pepper and olive oil at 350 degrees until soft
1/2 head of green cabbage
4 Dried Bay Leaves
2 Large Carrots, diced
1 can of diced tomatoes- You can also use the can of diced tomatoes with chilies to make it a little spicy
In a large pot, brown the stew meat with olive oil, in batches if necessary. Shred half head of cabbage by cutting it thinly and add it to the pot and add the beets, the potatoes, carrots, bay leaves and 1 can of diced tomatoes. Fill the pot with 8-10 cups of water and let it simmer for a good hour. Take the bones out and serve.
I LOVE serving this with some Russian mustard. A dollop goes a long way. I also know that it is traditional to serve with a little dollop of sour cream. This recipe can be canned as well.
Enjoy!
1pd beef shank
1lb of stew meat cut up into cubes
2 large potatoes cut up into cubes
1 can of beets OR take a pound of fresh beets and roast them in the oven with salt, pepper and olive oil at 350 degrees until soft
1/2 head of green cabbage
4 Dried Bay Leaves
2 Large Carrots, diced
1 can of diced tomatoes- You can also use the can of diced tomatoes with chilies to make it a little spicy
In a large pot, brown the stew meat with olive oil, in batches if necessary. Shred half head of cabbage by cutting it thinly and add it to the pot and add the beets, the potatoes, carrots, bay leaves and 1 can of diced tomatoes. Fill the pot with 8-10 cups of water and let it simmer for a good hour. Take the bones out and serve.
I LOVE serving this with some Russian mustard. A dollop goes a long way. I also know that it is traditional to serve with a little dollop of sour cream. This recipe can be canned as well.
Enjoy!
Chicken Broth
Yes, I said Chicken Broth! This is universal no matter what you are cooking or where in the world you are cooking. There is NOTHING like fresh chicken broth and it is so easy to make you will never use store-bought again...well, you might, but you know what I mean ;)
2 Whole Chickens- I use All Natural chickens
1/2 bunch of Parsley (all natural, if you can)
1/2 bunch of Cilantro (all natural, if you can)
4-5 Bay Leaves
1/2 Bunch of Dill (I like dried dill and I use a TON. I found the more dill I used the better flavor. I use about 1/2 cup of dried dill)
2 Large carrots- Cut up in 1 inch pieces
3 Celery stalks WITH leaves- Cut up in 1 inch pieces
2 Parsnips- Cut up in 1 inch pieces
1/4 Black Peppercorns, whole
2TB Kosher salt
1 Head of Garlic, cut in half
1 Large Onion, cut in half
Take the largest stock pot you have (I use a huge crab pot), set it on the stove and turn the stove on high.
Put in all the ingredients- no need to peel anything just dump it all in with the skins.
Fill with water until you get to about 1 inch from the top. Allow to come to a boil, reduce and allow to simmer for 4 hours. DON'T CHEAT! It needs 4 hours. Using a long wooden spoon, mix the broth every once in a while. You will start to notice the meat falling off the bones and your veggies getting softer YUM!
After 4 hours, take a large bowl or clean bucket, put a big colander on top and slowly and carefully pour the stock into it. I like to do this in stages. Once most of the liquid goes down, I add more. Once you have separated the stock from the ingredients, ladle the stock into jars and you can them or put them in Chinese to-go containers and freeze them. You can also pour them into ice-cube trays to use a little at a time. When you have filled your jars, cover and place in the fridge over night. The next day take each one out, skim the fat off the top, place the lid back on and freeze. This recipe makes about 5-6 quarts of chicken broth.
SIDE NOTE: Don't throw out the chicken and the veggies! Take the veggies, add some broth or water and you have instant soup! I take my chicken, shred the meat and freeze it. I Love to make chicken soup out of it. Great for enchiladas or lasagna! Enjoy!
2 Whole Chickens- I use All Natural chickens
1/2 bunch of Parsley (all natural, if you can)
1/2 bunch of Cilantro (all natural, if you can)
4-5 Bay Leaves
1/2 Bunch of Dill (I like dried dill and I use a TON. I found the more dill I used the better flavor. I use about 1/2 cup of dried dill)
2 Large carrots- Cut up in 1 inch pieces
3 Celery stalks WITH leaves- Cut up in 1 inch pieces
2 Parsnips- Cut up in 1 inch pieces
1/4 Black Peppercorns, whole
2TB Kosher salt
1 Head of Garlic, cut in half
1 Large Onion, cut in half
Take the largest stock pot you have (I use a huge crab pot), set it on the stove and turn the stove on high.
Put in all the ingredients- no need to peel anything just dump it all in with the skins.
Fill with water until you get to about 1 inch from the top. Allow to come to a boil, reduce and allow to simmer for 4 hours. DON'T CHEAT! It needs 4 hours. Using a long wooden spoon, mix the broth every once in a while. You will start to notice the meat falling off the bones and your veggies getting softer YUM!
After 4 hours, take a large bowl or clean bucket, put a big colander on top and slowly and carefully pour the stock into it. I like to do this in stages. Once most of the liquid goes down, I add more. Once you have separated the stock from the ingredients, ladle the stock into jars and you can them or put them in Chinese to-go containers and freeze them. You can also pour them into ice-cube trays to use a little at a time. When you have filled your jars, cover and place in the fridge over night. The next day take each one out, skim the fat off the top, place the lid back on and freeze. This recipe makes about 5-6 quarts of chicken broth.
SIDE NOTE: Don't throw out the chicken and the veggies! Take the veggies, add some broth or water and you have instant soup! I take my chicken, shred the meat and freeze it. I Love to make chicken soup out of it. Great for enchiladas or lasagna! Enjoy!
Spicy! Mama- Middle Eastern Cooking: Tabbouleh Salad
Spicy! Mama- Middle Eastern Cooking: Tabbouleh Salad: This is probably my favorite salad of all time. It is so healthy and filling. The longer this salad sits the better it tastes so don't be ...
Spicy! Mama- Middle Eastern Cooking: Warm Yogurt Soup- Booshala
Spicy! Mama- Middle Eastern Cooking: Warm Yogurt Soup- Booshala: This warm and hearty soup is a meal on all by itself. Add some nicely toasted french-bread and you are all set to have a wonderful, healthy...
Warm Yogurt Soup- Booshala
This warm and hearty soup is a meal on all by itself. Add some nicely toasted french-bread and you are all set to have a wonderful, healthy and complete meal! (PICTURES COMING SOON!)
1- 2lb container of plain yogurt. Try to use the whole version and not the 2% or fat-free kind
2 Eggs
2 TB of Flour
2 Bell Peppers
3 Celery stalks
1/2 Cup (Basmati Rice)
1 Frozen 10oz package of Chopped Spinach
1 Bunch of Fresh Curly Parsley
1 Bunch of Fresh Cilantro
1 TS Salt
Clean and prepare the parsley by chopping off 1/2 of the bottom of the parsley and drop in a clean sink full of water. Swirl around for a bit, removing any yellow leaves and making sure all the dirt/ mud is gone. Remove from the water and put on a kitchen towel or paper towels to dry. Drain the water. Repeat with the cilantro DO NOT MIX THE PARSLEY AND CILANTRO WHEN DRYING. For this recipe they must stay separate.
In a large bowl empty the contents of the yogurt container but DO NOT throw the container away. Add the 2 eggs and the 2 rounded tablespoons of flour and mix well. Fill the yogurt container full of water and add to the mixture, mix well. Add another yogurt container full of water to the mixture and mix well.
Take out a large stock pot and place a small holed colander on top and slowly pour the mixture through. This is where it is important the mixture has been well incorporated. Slowly, keep adding the mixture and when all done try to push through the items left in the colander and also run your spoon along the underside to make sure you got everything in the pot.
Cut bell pepper in 1 inch cubes and add to pot (SUBSTITUTE: I do not like cooked green bell peppers. I substitute 3-4 stalks of celery at this step; however the bell pepper is the traditional ingredient so I added it here), add 1/2 cup of basmati rice to the pot, chop up the celery and the leaves and add to pot (I love to cut these on a diagonal about an inch in length) and add the frozen spinach. Put this on the stove over med-high to high heat and stir until boiling. YOU MUST CONTINUE TO STIR THE WHOLE TIME! You might get tired, but keep going. If you don't stir the mixture will curdle. To be honest this process can take anywhere from 15min to 30 min so make sure you have a relief pitcher in case your arm feels like it is going to fall off :) (BTW, this is a great way for young kids to help you in the kitchen: sit them on the counter with a long wooden spoon so they don't get too close and let them stir. I grew up doing this and I loved it.)
Once the mixture boils, turn down the heat to med-low and allow it to continue to slowly boil in order to cook the rice. You can stop stirring now so head over and chop up your parsley really well and add it to the soup. DO NOT STIR IT IN. Let it just sit there and allow the soup to return to a boil. At this point the rice should be cooked but fish one out of there and see if it is cooked. Chop up the cilantro and add it to the soup and turn off the heat. Take the pot off the heat and put it on your counter (I have granite so it works perfect. If you don't, just put it on a kitchen towel). Stir for 5 min and I mean 5 in. Time it! Add 1 teaspoon of salt, stir and dinner is ready!
This soup also tastes better the longer it sits. Serve with toasted french bread and put some cayenne pepper on the table. We usually at 1/8 teaspoon of cayenne to the soup but leave it on the side so people can add as much or as little as they like. Enjoy!!!!
1- 2lb container of plain yogurt. Try to use the whole version and not the 2% or fat-free kind
2 Eggs
2 TB of Flour
2 Bell Peppers
3 Celery stalks
1/2 Cup (Basmati Rice)
1 Frozen 10oz package of Chopped Spinach
1 Bunch of Fresh Curly Parsley
1 Bunch of Fresh Cilantro
1 TS Salt
Clean and prepare the parsley by chopping off 1/2 of the bottom of the parsley and drop in a clean sink full of water. Swirl around for a bit, removing any yellow leaves and making sure all the dirt/ mud is gone. Remove from the water and put on a kitchen towel or paper towels to dry. Drain the water. Repeat with the cilantro DO NOT MIX THE PARSLEY AND CILANTRO WHEN DRYING. For this recipe they must stay separate.
In a large bowl empty the contents of the yogurt container but DO NOT throw the container away. Add the 2 eggs and the 2 rounded tablespoons of flour and mix well. Fill the yogurt container full of water and add to the mixture, mix well. Add another yogurt container full of water to the mixture and mix well.
Take out a large stock pot and place a small holed colander on top and slowly pour the mixture through. This is where it is important the mixture has been well incorporated. Slowly, keep adding the mixture and when all done try to push through the items left in the colander and also run your spoon along the underside to make sure you got everything in the pot.
Cut bell pepper in 1 inch cubes and add to pot (SUBSTITUTE: I do not like cooked green bell peppers. I substitute 3-4 stalks of celery at this step; however the bell pepper is the traditional ingredient so I added it here), add 1/2 cup of basmati rice to the pot, chop up the celery and the leaves and add to pot (I love to cut these on a diagonal about an inch in length) and add the frozen spinach. Put this on the stove over med-high to high heat and stir until boiling. YOU MUST CONTINUE TO STIR THE WHOLE TIME! You might get tired, but keep going. If you don't stir the mixture will curdle. To be honest this process can take anywhere from 15min to 30 min so make sure you have a relief pitcher in case your arm feels like it is going to fall off :) (BTW, this is a great way for young kids to help you in the kitchen: sit them on the counter with a long wooden spoon so they don't get too close and let them stir. I grew up doing this and I loved it.)
Once the mixture boils, turn down the heat to med-low and allow it to continue to slowly boil in order to cook the rice. You can stop stirring now so head over and chop up your parsley really well and add it to the soup. DO NOT STIR IT IN. Let it just sit there and allow the soup to return to a boil. At this point the rice should be cooked but fish one out of there and see if it is cooked. Chop up the cilantro and add it to the soup and turn off the heat. Take the pot off the heat and put it on your counter (I have granite so it works perfect. If you don't, just put it on a kitchen towel). Stir for 5 min and I mean 5 in. Time it! Add 1 teaspoon of salt, stir and dinner is ready!
This soup also tastes better the longer it sits. Serve with toasted french bread and put some cayenne pepper on the table. We usually at 1/8 teaspoon of cayenne to the soup but leave it on the side so people can add as much or as little as they like. Enjoy!!!!
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