VERMICELLI SOUP

Ha-saa Al-She¹s ereyah

3/4 lb meat with bone Spices:
1 cup vermicelli 10 black peppercorns
4 tomatoes 5 cardamom seeds
3 green chili peppers 2 pieces of chaiba

The above spices, in their original form, should be made into a spice bundle using a cheese cloth.

Wash the meat and place in a saucepan with enough water to cover. Cook over high heat, skimming the fat as it rises. Add the spice bundle, the chili pepper and salt. Purée the tomatoes and add to the meat when almost cooked. Break the vermicelli into small pieces and place in saucepan. Simmer gently until the meat is tender. Remove the spices. Serve very hot. Serves 4-6.


STUFFED CHICKEN

Dajaj Mahshy

1 chicken (3 lbs) 1/4 cup blanched almonds, skinned and roasted
1/2 lb ground beef 12 tablespoons of oil
1 onion (grated) 1 cup cooked white rice
1 teaspoon each of: salt to taste cinnamon, cloves,black pepper, cardamom and saffron 1 tomato puréed
1/4 cup raisins flour

Thoroughly clean the chicken inside and out. Rub with flour and salt. Fry the ground meat, onion and black pepper; add to the cooked rice. Add the almonds, raisins and spices to the above and mix well. Stuff the chicken with the mixture and truss. Fry the chicken in a large pan. Pour the tomato purée on top, add salt and cook over medium heat until done. Serves 4.


CORIANDER SALAD

Salata Ducos

2 medium tomatoes juice of two lemons
2 green chili peppers salt to taste
1/2 bunch chopped coriander

Wash the tomatoes and grill over a low heat. Peel and purée them. Set aside. Wash the coriander and chili peppers; chop both, then grind using pestle and mortar. Add this mixture to the tomatoes, plus salt and lemon juice. Mix and serve. Serves 2-4.


STUFFED PASTRY SQUARES

Al-Motubug

6 cups flour 2 eggs beaten with 1/2 cup corn oil
2 bundles leeks (medium sized) 1 teaspoon ground black pepper
1 1/2 lbs ground beef water
3 eggs (beaten) salt
3 onions (finely chopped)

Sift flour, add the water and salt a little at a time, mixing dough until it becomes soft but pliable. Divide the dough into ten pieces, knead each piece well. Place on a tray sprinkled with a little water and let rise for at least one hour. Put ground beef in a saucepan with chopped onion, black pepper and salt. Stir over medium heat until cooked. Set aside until cool. Chop leeks and wash several times through a strainer; drain and put on a paper towel until excess water is absorbed. Add to ground beef.Take a piece of dough and cover in flour, roll out, place over back of hands and stretch until dough becomes quite thin. Place dough on worktop and trim uneven edges. Brush two tablespoons of egg and oil mixture over dough surface. Fold to form smaller squares. Place in frying pan or griddle over medium heat with one tablespoon of oil. Place pastry squares in pan and fry on both sides until golden brown. Repeat above method using five of the remaining pieces. With piece number six repeat as above to the folding stage. Place one fried pastry square in the center of the unfolded piece, cover generously with ground beef and three tablespoons of beaten egg. Fold into a square. Remember to sprinkle oil and egg mixture between layers. Fry in 3 tablespoons of oil over medium heat until both sides are golden brown. Repeat using remaining four pieces of dough. Serve hot. Serves 10-12.



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