Harra Osbao (Burning Finger Delish)

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I have no idea what brought the name about but certainly it is a dish that would burn a print in your memory that would make you crave it every now and then. It is simply a medley of colours and flavors that cannot be any better, served fresh and can be eaten either hot or cold and good either way. Let us cut down to chase and tell you what you need:

500 grams Lentils

Pasta (any shape you like would do)

Arabic bread cut up into squares and deep fried till golden crispy

2 medium sized onions cut into crescents and fried

1 bunch of cilantro

10 cloves of garlic

½ cup of olive oil

1 tsp. Salt

½ cup water

1 tsp. Mixed Spices

1 tsp. Cumin

2 tbsp. Flour

1 cup Lemon Juice

1 Tbsp. Pomegranate molasses

Cook the pasta to the instructions on the pack then boil the lentils in 6 cups of water till they are done and soft. Fry the onions with the cilantro and garlic separately then you add half the amount of that on the lentils.

You sprinkle salt and pepper along with spices over the lentils. You mix the flour into the cold water then add it to the pasta and lentils.

All you need to add now is the pomegranate molasses, lemon juice and oil. Serve in a plate sprinkling the rest of the fried onions, garlic and cilantro topping it with the fried (or baked in a drizzle of olive oil till crunchy) bread and fresh pomegranate.

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Cumin Carrot Creation

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Such a cold weather this morning and all I can think of is how to get a warm soup at lunch to warm up my body. Something creamy and smooth yet not very sinful so I would not feel bad after devouring a full bowl. One of my favorites here must be the carrot soup and with a great use of what I call “the winter spice” cumin, we can make an amazing bursting mouthful of flavors.

To make this soup you would need:

– 1 Kg Carrots

– 1 Large Onion

– 200 Grams Broccoli

– 1 Tsp Fresh Shredded Ginger

– 3 Garlic Cloves

– 1 Heaped Tsp Of Ground Cumin

– 1 Liter Of Vegetable Stock

– A Dash Of Olive Oil

– Salt & Pepper To Season

Preheat the oven to 180°C while you  peel the carrots and chop them into rough cubes. Spread them evenly onto  a roasting tray, season well with salt and freshly ground black pepper and drizzle over  2 tablespoons of the olive oil. Leave them to roast for 30 minutes or until they feel soft when you squish them.

Heat some oil in a large pan and gently sauté the chopped onion, broccoli and ginger for about 7 minutes until really soft, stirring regularly. Add the chopped garlic, ground cumin and cook for a further couple of minutes.

Finally, add the roasted carrots and pour in the vegetable stock. Bring to the boil, then simmer, covered, for 10 minutes, then liquidize with a hand blender or a big mixer and be careful pouring that in without burning yourself.

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If you feel like the consistency is too thick you can add a little more stock to get it to your liking. Season with salt and pepper to taste and serve in hot mugs sprinkled with parsley sprigs and a wedge of lemon to the side.

Warm Loving Wishes To All

Lama

Feeling Hot Hot Hot

Hot weather has just set in and you cannot deny the fact that it’s just plain lovely sun but definitely dehydrating. For some reason in this weather food gets sort of marginalized, nobody wants to stand by a stove and cook! Today I decided I will share some of my favorite salads for summer and a lovely replenishing drink to sip on all day long.

For the yummy salad you will need:

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1 Red Cabbage (Shredded)

2 Carrots (Shredded)

1 Green Apple (Shredded)

1 Tbsp Dijon Mustard

1 Tbsp Honey

Juice Of One Lemon

Handful Of Walnuts

Mix your ingredients in a big bowl and put it in the fridge for half an hour if you want the juices to set in for a better taste. I promise you this fresh crunchy number will get the approval of everyone around (Please be careful red cabbage does color clothes so eat it responsibly).

For your lovely summery drink you need:

1 Lemon

1 Cucumber

Handful Of Fresh Mint Leaves

1 Liter of Mineral Water/ Soda Water (Depends On Your Taste)

Enjoy your drink by the pool while you read your favorite book and listen to your latest music list.

Loving Summer Wishes To All

Lama

PS: The photos are not mine, I shall replace them with mine soon as they are ready.

Valendiners Stuffed Mushrooms Exposed

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Eight friends, Thursday dinner and challenge accepted. A suggested dinner gathering and 2 weeks of tweaking to the menu we came up with a combination to satisfy all taste buds invited:

– Red Cabbage Salad

– Strawberry & Spinach Salad

– Stuffed Mushrooms

– Fattet Magdous

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– Roasted Lamb Leg

– Roasted Chicken

– Mash Potatoes

—–

– Blueberry Cheese Cake

– Walnut Date Squares

– Nutella Rasberry Pudding

That being set and some dishes delegated to some of the guests it was time for me to hunt my ingredients down. Meat, chicken, mushrooms, cheese, cream and all that, so everything was ready. Thursday evening arrives and I got my mushrooms cleaned (Do not wash your mushrooms you will ruin them just use the mushrooms brush or peel the exterior skin), arranged nicely in the roasting pans and here is what you need:

– 20 Big Sized Mushrooms (Remove the stalk & clean them)

– Fresh Cooking Cream

– 3 Stalks Of Spring Onions

– 2 Cloves Of Garlic

– 1 Pack Of Camembert Cheese

– Cheddar Cheese

– Gruyere Cheese

– Sprinkle Of Chives (Optional)

– 1/2 Vegetable Stock Cube

– Sprinkle Of Ground White Pepper

You add a dash of cooking oil in the pan in which you toss the garlic and spring onions. As soon as you smell the garlic cooking you add the bits of cheese (Cheddar & Camembert) to the mix and keep tossing them while you gradually add the cooking cream till they are just covered, adding the vegetable stock, chives and the ground white pepper. You leave the mix to simmer for 3 min while you stir it every now and then, add more cream if you see that it has reduced a lot. Now you have to taste it and see if the saltiness is to your liking, if not you can add some salt to season.

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Turn off the heat, get your ready mushroom roasting pan, start scooping enough to fill every mushroom to the top and add a piece of gruyere on top of each one (most probably someone will keep coming behind your back to lick the wooden spoon and the cooking pan clean). Put on the oven grill or your stove to max and watch your mushrooms cooking and the cheese melting into the yummiest appetizer ever.

After all that I can just say, if you cook with passion and sprinkle your love your food would always come out heart warming delicious.

Enjoy Your Creamy Mushroom

Lama

Chicken Liver & Other Mezza Friday Lunch

Chatting about food with mum and it is always the case on such a day off like Fridays, we discuss, study and then decide what to make for lunch (that’s if I’m not out cooking for friends). Today the weather looks pale and cold but soup is not on my mind instead I feel like making a whole table full of easy bites that everyone would savor and enjoy.

Checked my fridge and picked out some ripe tomatoes, green chilli pepper, onions, garlic, chicken liver, spinach and some lemon. It is set I have always found my chicken liver recipe a hit with all my friends, it’s certainly easy to make but it does taste different than the usual Jordanian style:

1 Chicken Liver Packet (Around 500g)

1 Clove Of Garlic (Chopped Fine)

Pomegranate Molasses

Salt & Pepper

You put your pan on heat with a little dash of cooking oil and soon as it’s hot you can add your garlic to it. The sensational aroma will start to spread and it’s the exact time you add your chicken liver and lower the heat to minimal. Watch as it turns dark and start tossing it around to make sure all sides are getting cooked. Add a dollop of pomegranate molasses (the sour variety not sweet) and watch it coat the liver in a beautiful color. Just before you turn off the cooker raise the heat to the max sprinkle salt, pepper and add another generous dollop of pomegranate molasses for an amazing sauce to dip into with the yummy liver.

For the Second plate I think it was only rightful to make something tomato based so I will make what we Jordanians call (Gallayeh):

1 Small Onion (Chopped Fine)

1 Clove Of Garlic (Chopped Fine)

3 Tomatoes (Chopped)

1 Green Chili (Optional & Chop It With Gloves On To Avoid Burns)

1 Tbsp Of Tomato Paste

Olive Oil

Salt & Pepper

Add a dash of olive oil in your pan and add your chopped garlic with the onions all together. Toss them around till they are light golden then add a half the amount of chili, after that is in for 10 seconds you can add your tomatoes. Now you got to lower the heat and watch the tomatoes cook. When you notice that tomatoes are almost done add a little water just to keep them juicy with the spoon of tomato paste, mix it well and watch it simmer. Now add the rest of your chili and let it simmer for one more min before you turn it off (this would keep it semi raw and crunchy which makes it tastier, my secret is out).

For the third dish greens are a great addition to our colorful table:

1 Bag Of Spinach Leaves (Washed & Dried)

1 Small onion (Chopped Fine)

1 Small Lemon Juice

Olive Oil

Salt

Add your onions to a dash of olive oil in a deep pan toss it around till golden then add your spinach leaves in intervals (the leaves will shrink as they cook so don’t overcrowd them at once). Lower the heat and keep the spinach cooking till it’s all done, just before you turn off the heat add the salt and that lemon juice.

Usually these are best served with Arabic pitta bread as it is the best way to dip into these dishes. You will find the experience much appreciated if you add a salad on the side and/or a  plate of mixed pickles. The colorful table full of nutrients will please everybody and each will find their taste buds amused.

Warm Wintery Wishes To All

Lama