BUREEK MUKH

PREP: 20 MINUTES ----- COOK: 1 HOUR ----- SERVINGS: 24 BUREEKS

• 4 lamb brain
• 1 diced large onion
• 1 cup  chopped parsley
• 2 tablespoons olive oil

• 2 cups flour
• 3 beaten egg
• 2 cups milk
• salt
• spice

• 2 beaten eggs
• Salt and pepper
• 1/2 cup bread crumbs
• 1/2 cup olive oil

1. Wash the brain  carefully by peeling off the outer thin layer with the blood vessels. Do not place brain under runing water; it would disappear on you!

2. In a medium skillet, heat oil, sautee onion and add the brain and parsley to it. Cook on medium-low heat stirring till completely cooked about 10 minutes.

3. Mix egg, flour, milk, salt and spice in a medium bowl till smooth.

4. Heat non-stick skillet on the stove. Add some oil, distribute it evenly and wipe the excess. Pour less than 1/4 cup of the batter in the pan and twirl the pan around to distribute batter evenly in a thin layer. Flip the dough over when its ready then transfer to a plate. Repeat till batter is done.

5. Spoon 2 tablespoons of the filling into the cooked dough and roll it.

 
 

5. Mix the eggs, salt and papper. Dip the rolls in the egg mixture and then in the bread crumbs one at a time. Dip the rolls in the oil and arrange on an oven baking sheet or dish. Bake at 450°F for 20 minutes turning once.

Zesty Meat Loaf

PREP: 20 MINUTES ----- COOK: 1 HOUR ----- SERVINGS: 4-6

• 2 lb ground lamb (~1 kg)
• 1 finely chopped onion
• Parsley bunch finely chopped
• 2 beaten eggs
• 1/2 cup bread crumbs
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 cup pomegranate sauce
• 1 lb fozen corn kernels
• 1 medium potato thinly sliced
• 1 roma tomato thinly sliced

1. Mix eggs, bread crumbs, onion, parsley, salt, papper, corn and pomegranate sauce in a medium bowl. Add meat and mix well.

2. Pat the mixture into a loaf or pound cake baking dish. Top with slices of potatoes and tomatoes and drizzle with some pomegranate sauce.

3. Bake in 400°F oven for 1 hour till no pink remains. Transfer to a platter and enjoy.

MAGLOOBA - Upside-Down Eggplant Rice

PREP: 20 MINUTES ----- COOK: 1 HOUR ----- SERVINGS: 4-6

• 2 boneless chicken breasts
• 3 tablespoons olive oil
• 2 medium onions sliced thick
• 4 cloves garlic
• 6 whole cloves
• 6 whole green cardamoms
• 1 teaspoon salt
• 1/2 teaspoon crushed black pepper
• 4 cups of water
• 4 medium eggplants
• 1/2 cup light vegetable oil
• 2 cups medium-grain rice (Egyptian rice)

1. In a medium pot, brown onions, garlic, and spices in olive oil. Add chicken and stir.

2. Add 4 cups of water. Bring to boil, then simmer on low heat for 30 minutes.

3. Cut the eggplants whichever way  you like into 1.5 cm thick slices. Arange the eggplant slices in a baking sheet. Brush generously with oil and broil in the oven turning once until both sides are golden. Drain any excess oil.

4. Layer eggplant slices in a deep oven-safe dish. Shred chicken and layer on top of the eggplants. Add the rice distributing it evenly.

5. Gently add 2 1/2 cups of the chicken broth to the oven dish. Bake covered in 375°F (190°C) heated oven for 30 minutes.

6. Remove from oven and let it stand covered for 30 minutes.

7. Place a large serving platter that fits securely on top of the casserole. Carefully flip the casserole over with the platter to transfer its contents upside down into the serving platter.

 
 

Add chicken broth to individual serving if desired.
Serve with yogurt on the side.

COUSCOUS BEL-ASLOOS

PREP: 15 MINUTES ----- COOK: 40 MINUTES ----- SERVINGS: 4-6

A traditional dish of the western region of Libya, Tripoli in particular. Asloos is a plant that grows in that region in the Spring. If you know what it is in English, please leave a comment.

• 1 cup medium grain couscous
• 4 cups chopped broccolini or mustard green
• 1/2 cup water
• 1/2 teaspoon salt
• 2 lb baby carrots or cut carrots (500 gm)
• 1/2 cup olive oil
• 4 tablespoons tomato paste
• 10 cloves garlic
• 1 teaspoon corriander
• 1 teaspoon carawy powder
• 1 teaspoon salt
• 1/4 cup harissa, hot sauce, or pepper paste (optional)
• 1 1/2 to 2 cups water

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Couscous:

1. Boil carrots in water for 45 minutes or untill tender when poked with a fork.

2. Mix couscous with 1/2 cup water and 1/2 tspoon salt. Set aside for 10 minutes.

3. Rub couscous to separate grains and mix in chopped broccolini.

4. Transfer to steamer and steam on top of boiling water for 20 minutes, stirring once.

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Sauce:

1. Heat olive oil, add miced garlic, carawy and corriander. Cook but don't let the garlic color.

2. Stir in tomato paste and add 1 1/2 to 2 cups water and salt.

3. Bring to boil, then simmer on low heat for 30 minutes.

4. Meanwhile, drain and puree carrots in food processer into a smooth paste.

5. Add carrots to the sauce and heat through.

6. Remove sauce mixture from heat and add 1/4 cup lemon juice

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Almost done!

1. Stir half of the sauce mixture into the couscous and broccoli until evenly distributed.

2. Serve into plates and spread some of the remaining sauce mixture on top. Serve the rest of the sauce on the side.

SHARBET HOOT - Fish Soup

PREP: 15 MINUTES ----- COOK: 1 HOUR ----- SERVINGS: 4-6

• 1/2 pound Spanish Mackerel or similar fish (not mild)
• 1 medium onion
• 3 tablespoons olive oil
• 3 tablespoons tomato paste
• 1/2 cup chopped fresh cilantro
• 3 cloves garlic
• 1 teaspoon cumin powder
• 1/4 cup orzo
• 5 cups of water

1. Cook fish in water and salt for 15 minutes

2. In another pot, sautee diced onions in oil, add garlic, cumin, tomato paste, and cilantro.

3. Add 5 cups of the fish broth, bring to boil. Simmer on low heat for 30 minutes.

4. Add orzo and cook for another 10 to 12 minutes

5. Add fish after removing bones and shredding into small pieces.

6. Serve and squeeze lemon to taste.

Best served with sourdough baguette

TABAHEJ HOOT

PREP: 45 MINUTES ----- COOK: 2 HOURS ----- SERVINGS: 4-6

• 2.5 lb Spanish mackerel (about 3 fish)

Marinade:
• 8 cloves garlic minced
• 2 tablespoons olive oil
• 3 tablespoons lemon juice
• 1 teaspoon salt
• 1/4 teaspoon red pepper
• 1 tablespoon cumin powder

Vegetables:
• 3 cups canola oil or light vegetable oil
• 4 medium potatoes
• 2 bell peppers
• 3 zucchinis
• 2 medium eggplants
• 6 jalapenos or hot green peppers

Sauce:
• 6 ripe tomatoes
• 2 tablespoons tomato paste
• 1/2 cup chopped fresh cilantro
• 1 cup water
• 2 tablespoons olive oil

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Marinate Fish:
1. Mix the marinade ingredients together

2. Clean fish, remove heads and tails, and cut into 3 pieces each

3. Pour marinade over fish and marinate covered for about 30 minutes

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Cook Sauce:

1. Dice tomatoes or crush in food processor leaving a coarse texture. Heat oil in a medium pot, add tomatoes paste, crushed tomatoes and cilantro. Bring to boil, then simmer on low heat for 30 minutes.

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Cook vegetables:

1. Peel and cut potatoes into wedges, 1/2 cm thick. Sprinkle with some salt and about 1 tablespoon flour. Flour helps make the vegetable crisp and not so soggy.

2. Heat canola oil in deep frying pan. Add potatoes and lower stove to medium high. Cook until potatoes start turning golden brown. Stir carefully and cook till done. Drain potatoes in a colander.

3. Cut bell peppers and zucchini, and remove stems from jalapeno peppers (do not cut, just pull stems off). Sprinkle with salt and flour and add to frying pan. Stir when halfway done, then transfer to colander.

4. Cut eggplants into half circles, 1 inch thick slices. Sprinkle with salt and flour and add to frying pan. Do not stir till eggplants become firm and golden brown. When done, transfer to colander.

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Almost done!

1. Coat the fish pieces lightly with flour and place in an oven dish. Add vegetables. Mix the remainder of the marinade with the tomatoe sauce and add to the fish and vegetables.

2. Cook covered in 475° F preheated oven for 30 minutes.

KABSA - RICE WITH MEAT

PREP: 15 MINUTES ----- COOK: 1 HOUR 20 MINUTES ----- SERVINGS: 4-6

A traditional, common dish among many Arabs: Arab penninsula, Libya, Middle East

• 6 pieces of lamb with bone
• 1 large onion
• 4 bay leaves
• 6 whole cloves
• 6 whole green cardamoms
• 1 stick of cinnamon
• 1/2 teaspoon carawy seeds
• 2 teaspoon salt
• 1/2 teaspoon crushed black pepper
• 2 tblespoons olive oil
• 2 cups uncooked Uncle Ben's rice
• 1 cup peeled, halved almonds (or slivered)
• 1 cup pine nuts
• 4 tablespoon ghee

1. Cut onion into large wedges (8-10)

2. Heat olive oil in a pot. Add onion, cloves, cardamoms, carawy seeds, and cinnamon. Stir and cook until onion edges start to turn golden yellow. Add meat and stir to coat.

3. Add 6 cups of water, salt and papper to the pot. Bring to boil. Cover and simmer for 50 minutes.

4. Drain broth in a bowl. Move meat to a casserole.

5. Measure 4 cups of the broth in a pot and bring to boil. Add 2 cups of rice and bring back to boil. Simmer covered on low heat for 20 minutes.

6. In a small frying pan, heat ghee and brown almonds till golden. Drain from ghee and sprinkle with some salt. Repeat the same steps for pine nuts. Hide the nuts from your husband or they'll be gone before you serve the food!

7. Serve rice in a plate, garnish with the almonds and pine nuts, and top with meat.

8. Spoon some of the remaining broth over the rice as desired to add flavor and moisture.

For different tasty variations, try substituting chicken or beef for lamb