Chickpea Fatte
Ingredients750g Plain Greek Yogurt
4 cups of Chickpeas (preferablly fresh) Juice of one lemon and a half 2-3 tbsp of Tahina 2 cloves of Garlic 2 slices of Pita bread 2 tbsp of pinenuts (optonal) |
PreparationPreheat the oven to 350 degrees
Add water in a big pan and add the 4 cups of chickpeas. Once it starts boiling leave it to boil for half an hour then remove. Cut the pita bread into little square pieces and toast it in the oven for ten minutes. Place the pita bread in a serving tray as a base, then add the chickpeas over it with only a little of the water, not all of it. Spread yogurt over bread and chickpeas.. Crush the garlic until it looks mashed, then fry it in olive oil and add pinenuts. When garlic is a golden color, remove and spread over yogurt.. Garnish with parsley, and paprika powder. Serve and enjoy! . |
Mloukhiya
ingredients
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preparationIn a large saucepan, place the chicken, cinnamon stick, cardamoms, peppercorns, bay leaves and salt, cover with water and bring to a boil, lower the heat and simmer for about one hour or until the chicken is done.
Remove the chicken from the saucepan, place in a baking dish and brown in a 450F preheated oven. In a saucepan, heat the oil, add the garlic, cilantro, chillies, salt and ground coriander. Stir fry for about 5 minutes then add the mloukhieh and continue frying for a further 5 minutes. Add 4 cups of the stock to the mloukhieh, bring to a boil and simmer for about 30 minutes. Re-season with salt and add lemon juice. Continue to cook on low heat for a further 5 minutes. Serve hot with rice and extra lemon juice, to taste. |
Mousakhan
ingredients1½ kg whole chicken, cut into 4 pieces
6 cups water or 1500 ml ¾ cup olive oil or 185 ml 3 medium onions or 450 g, sliced 1 cube chicken boullion, crumbled ¼ teaspoon ground black pepper 2 tablespoons sumac 3 tablespoons pine seeds, toasted 6 loaves iranian bread, cut into 20 square pieces 15x15cm each piece |
preparationPlace chicken and water in a large pot and bring to boil. Remove froth as it appears then simmer for 45-50 minutes or until chicken is cooked. Remove chicken and throw away the water. Set aside to cool. Remove and throw bones and skins. Flake chicken to strips and keep aside.
Warm olive oil in a pot; add onions and fry for 5 minutes or until the onions become tender. Add the prepared chicken strips, crumbled chicken bouillon cube, black pepper, sumac and pine seeds. Simmer and stir for 2 minutes or until all are well combined (add salt if it’s needed). Add some chicken mixture evenly on a center of each piece of bread. Roll bread and place it in a baking dish. Brush with some olive oil the top of each roll. Bake in a 230ºC preheated oven until bread becomes slightly brown in color. |