Arabic Food Made Easy

Bamiya [Okra Stew]

categories: Arabic Food Made Easy, Lamb, Posts, Recipes, Stews

bamiya_3

I always feel an immense sense of accomplishment when I make Arabic food and it tastes like my mom’s cooking. Likely because Arabic food only tastes good when my mom or tayta make it, in my personal opinion. So when I realized we had some fresh okra hanging out in the fridge, I decided to try a very well known Arabic dish; Bamiya. Bamiya is basically okra stew.

Don’t let the okra deter you. Most people don’t like it because it can get pretty slimy. But if you prepare the okra properly, I promise you a slime-free meal. (more…)

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Ghraybeh [Arabic Butter Cookies]

categories: Arabic Food Made Easy, Desserts, Posts, Recipes

 

Ghraybeh

One of my favorite Arabic sweets is Ghraybeh [غريبة], with all of its sugary, buttery goodness. Honestly, the best ones I’ve tasted are the ones in Amman that come in a little “s” shape. I can devour an entire box in one sitting — they’re that good. Shatila comes in at a close second with their ghraybeh, except for the fact that each piece is massive, and they (sadly) post the calorie content of each piece, making it impossible to eat more than one without feeling guilty. Oh, the struggles of not being skinny. (more…)

Kubbeh Bel Sineyeh

categories: Arabic Food Made Easy, Beef, Posts, Recipes

kubbeh_2

 

Arabic food is tough. It may partially be because I psych myself out before cooking. I know there’s rarely such thing as a 30-minute meal and so I reserve cooking it to the weekends – if that.

My parents have instituted a once a week rule. That is, I’m required to contribute to the weekly cooking at least once a week. In theory, it’s a brilliant idea! In practice, it’s a bit more tricky. Especially since the days I pick, usually don’t work for the family. This last weekend, I decided to reserve Sunday lunch. I refused to discuss the menu with my mom ahead of time so that I could surprise her with my Arabic cooking abilities. (more…)

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Freekeh Soup [Green Wheat Soup]

categories: 500 Calories or Less, Arabic Food Made Easy, Posts, Recipes, Soups

Freekeh-Soup

In an attempt to curb a cold, I thought whipping up some soup might do the trick. I’m pretty sick of chicken noodle soup. So I decided to try something different. Freekeh.

For those who don’t know what Freekeh is … it’s not freaky. It’s basically a type of green wheat that goes through a roasting process in its production. It’s very healthy and very popular in the areas of the Levant, Arabian Peninsula and found in North African and Egyptian cuisine.

Freekeh Soup

 

Print
Freekeh Soup [Green Wheat Soup]

Yield: 6 Servings

Ingredients

  • 3 pieces Skinless Chicken Breast
  • Water
  • 1 Onion, chopped
  • 1 tablespoon Seven Spice
  • Salt, to taste
  • 1 tablespoon Olive Oil
  • 1 cup Freekeh

Instructions

  1. Prepare the chicken stock by sauteeing the onion with olive oil in a medium saucepan until translucent.
  2. Add the chicken and cover with water (to desired amount). Add salt to taste and boil for about 20 minutes.
  3. Drain. Do not discard the chicken water. Set it aside.
  4. Meanwhile, pick out the stones from the freekeh, wash with lukewarm water and then soak in water until ready.
  5. In a medium saucepan, boil the freekeh with fresh water. Once the water is absorbed, add the chicken stock and simmer on medium-low until the freekeh is soft.
    6. Tip: Don't discard the boiled chicken. You can bake it in the oven (with veggies if you so desire) on 350 degrees for 20 minutes and serve with the soup.

Notes

Nutrition Information: Cals 106. Carbs 2g, Fat 1g. Protein 1g. Sodium 58mg.

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Arabic Food Made Easy Series: Imnazzaleh

categories: 500 Calories or Less, Arabic Food Made Easy, Posts, Recipes, Vegetables & Sides

 

Let’s face it, Arabic food takes forever to make. There are lots of steps and long cooking times, time I don’t have when I’m working full time and trying to conserve my culture simultaneously. That’s why I’ve decided to start a recipe series featuring traditional Arabic dishes, made much easier for those of us that have full time jobs and prefer to keep weekday cooking to 30 minutes or less. This is the fourth installment of the series. Don’t forget to check out previous posts in the Arabic Food Made Easy Series.

I’ve mentioned before my love for eggplant. I know for most it’s an acquired taste, but it’s a truly delicious veggie. A few months ago, I spent some time at my Tayta’s. My last night over, she asked me to come back the following night just for dinner. She was making a dish she had been craving for a while – Imnazzaleh (pronounced em-naza-lee). Well, she never got around to making it because she caught a bad case of pneumonia. I did, however, get her recipe and several weeks later I decided to try it out and bring her the dish she was craving.

Tayta’s Imnazzaleh Recipe

Ingredients

2 large Eggplants
1 can Diced Tomatoes
2 cloves Garlic (whole)
1 medium onion, chopped
1 tablespoon Seven Spice
Sea Salt, to taste
Olive Oil
 

Directions

Preheat the oven to 350 degrees.
Cut the eggplant into 1-inch cubes.
Coat the eggplant with olive oil and place on a baking dish (or two).
Bake for 40 minutes.
In a large skillet, over high heat sauté onions until translucent.
Add Eggplant, diced tomatoes, and garlic.
Add seven spice, and sea salt. Mix well.
Bring to a boil, then simmer on low for 15 minutes.
 

Serve with Arabic Bread.

Servings: 6

Nutrition Information: Cals 157. Carbs 13g. Fat 12g. Protein 2g.

Arabic Food Made Easy Series: Mjaddara [Brown Lentils and Rice]

categories: 500 Calories or Less, Arabic Food Made Easy, Posts, Recipes, Rice & Grains

Mjaddara

Let’s face it, Arabic food takes forever to make. There are lots of steps and long cooking times, time I don’t have when I’m working full time and trying to conserve my culture simultaneously. That’s why I’ve decided to start a recipe series featuring traditional Arabic dishes, made much easier for those of us that have full time jobs and prefer to keep weekday cooking to 30 minutes or less. This is the third installment of the series. Don’t forget to check out previous posts in the Arabic Food Made Easy Series.

Mjaddara pronounced EM-JADARA isn’t really a hard dish to make. It’s quite simple, actually and is perfect for those “vegetarian days.” You know, at least once or twice a week when you have dinner sans meat. The last time I made mjaddara it turned out great, despite my issues cooking rice. I had a small problem though, mjaddara is usually served with plain yogurt. The last time, I had picked up nonfat vanilla yogurt instead of nonfat plain yogurt. It was a small disaster — but now I pay extra attention at the grocery store.

Mjaddara  

Mjaddara

Mjaddara Recipe

 

Ingredients

1 cup Brown Lentils
2 cups Basmati Rice
1 medium Onion
Salt, to taste
1 tablespoon Cumin
1 tablespoon Cardamom
1 tablespoon Seven Spice
Vegetable Oil
 

Directions

Go through the brown lentils, picking out any stones or dirt then wash them and boil them in a pot until they are soft and edible (15 minutes on medium heat.)
Wash the rice three times, then soak in hot water until the lentils are done.
Cut the onion into long strips and fry in vegetable oil until golden brown. Remove half with a slotted spoon.
Drain the water from the lentils and from the rice as well. Place the rice on top of the lentils in the pot and mix together.
Add a teaspoon of vegetable oil, and mix the ingredients together over medium heat for two minutes.
Add salt, pepper, cumin, and cardamom and seven spice.
Cover with hot water (1 cm above the mixture). Once it boils, cover and let simmer on low heat until the water evaporates (about 25 minutes).
Turn over (like a cake) in a big plate, and cover the top with the fried onion stripes.
Serve with plain yogurt. 
 

Servings: 4

Nutrition Information: Cals 352. Carbs 46g. Fat 14g. Protein 12g.