Lentil With Dough

This is one of the very delicious Syrian appetizer, The receipe is for 5 person and require 2h between preparation and cooking.

Ingredients :

¤ 1 1/2 cups brown lentils
¤ 8 cups water
¤ 1 1/2 cups all purpose flour
¤ 2 large onions, chopped (1/2 cup)
¤ 1 cup finely chopped fresh coriander
¤ 1/2 cup lemon juice
¤ 1 cup olive oil
¤ 2 tablespoon pomegranate thickened juice
¤ 1 head garlic, crushed with a dash of salt
¤ 1/2 cup vegetable oil
¤ 1/2 teaspoon of salt
¤ a dash of ground allspice

Steps :


1 - Dough: Put flour with 1/2 cup of water and some salt in a bowl. Knead dough and leave for 2 hours then sprinkle flour over it.
2 - Roll out the dough on a floured surface, till it becomes as thin as possible and round shaped. Fold about 7 cm at one end. Sprinkle flour and fold another 7 cm, same side. Repeat until dough is all layers.
3 - Cut dough into small squares then open them. Put half the quantity in a flat dish. Fry the other half in 1/4 cup of hot vegetable oil until golden. Use to garnish at the end.
4 - Lentil mixture:
5 - Pick small stones or dirt from lentils then wash lentils well, and place in a heavy pan with water. Bring to a boil. Cook on medium heat for 1 1/2 hours or until tender. Add lemon juice, pomegranate juice, olive oil, salt, and pepper. Mix well.
6 - Fry sliced onions with 1/4 cup of vegetable oil until golden. Add half the quantity of onions to lentils.
7 - Fry in vegetable oil crushed garlic, coriander and add half the quantity to the lentils.
8 - Add unfried dough squares to lentil mixture. Keep stirring till dough is cooked (about 20 minutes).
9 - Serve hot or cold, garnished with fried onions, coriander and fried dough pieces.

Biryani Rice

Biryani Rice is one of the classic and popular rice dishes, perfect for lunches, buffets, and suppers alike. The receipe is for 5 persons, and require about 1h30 between preparation and cooking.

Ingredients :

¤ 1/2 kg (16 oz) shoulder meat, cubed
¤ 2 cups long grain rice (Basmati),washed
¤ 3/4 cup chopped onion
¤ 2 tablespoon shortening or butter
¤ 1/4 teaspoon saffron threads, soaked in 1/4 cup of water
¤ 1 teaspoon ground dried coriander
¤ 1 teaspoon ground cinnamon
¤ 1 teaspoon ground ginger
¤ 1 teaspoon cumin seeds
¤ 4 cups chicken stock
¤ salt (as desired)
¤ 2 bay leaves
¤ 1/4 teaspoon ground clove
¤ 1/2 teaspoon ground nutmeg
¤ 1/2 cup finely chopped fresh coriander
¤ 2 tablespoon butter
¤ 1/2 cup fried onion rings, for garnish
¤ 60 g (2 oz) roasted cashew nuts
¤ 1/2 cup seeded raisins

Steps :

1 - Heat shortening in a pot over low heat. Stir in onions until golden.
2 - Stir in meat. Add coriander (dried and fresh), bay leaves, and spices (except saffron). Stir until meat becomes golden.
3 - Remove bay leaves. Add salt, saffron, chicken stock, and rice to the same pot (stock level should be 5 cm higher than rice level). Add butter. Cover pot. Cook over low heat until tender (and water evaporates).
4 - Mix mixture with a spoon. To serve, line a large serving platter with rice-meat mixture, sprinkle fried onion rings, cashew nuts and sultanas. Serve hot.

Mansaf, Official meal in Jordan

Last year jordanian friend invited me for a Mansaf, it was really a great meal !! Thanks to Iram for sharing this receipe with us, I'm sure that you'll love it.

Ingredients :

salt
pepper
1 kilo lamb, cubed
1/4 cup semne
1 teaspoon mixed Arabic spices
2 onions, chopped

Sauce Ingredients :

3 tablespoons cornstarch.
1/3 cup water.
3 cups yoghurt.
very thin Arabic bread(sajj).
1/4 cup parsley, chopped.
5 cups cooked plain rice.

Garnish:

browned pine nuts.


Steps :

Saute the lamb in the semne, sprinkle some salt and pepper and 1/2 teaspoon spices.
When the lamb cubes are little bit browned, remove them from the pan and cook the onions until softened in the same semne.
Return the meat to the pan, sprinkle with the remaining spices, and cover with water.
Keep them until they boil, then cover and keep until the meat gets well-done(about 2 hours).
Remove the foam and drain off all but 1/2 cup of broth.
Stabilize the yoghurt by dissolving the cornstarch in the water then adding it to the yoghurt, slowly bring it to the boil, stirring in one direction only, reduce the flame and keep it uncovered for 3 minutes.
Pour it slowly into the pot of meat.
Add the parsley and keep it over very low heat for a few minutes to blend the spices.
Sprinkle some salt and pepper if you want, and add a bit more broth if desired.
Toast the bread by putting it into a hot oven for 2 minutes.
Arrange the bread on a large platter and cover with the rice.
Put the lamb pieces over the rice and pour the yoghurt sauce over all.
Garnish with lots of pine nuts.

Remark: The original yoghurt for the Mansaf recipe is called (Jameed) but if you could not find it you can use the yoghurt recipe mentioned above instead.