Al-Roaz Bel Hommos

Yellow Lentils Rice

1 1/2 lb meat with bones Spices used whole:
6 onions 10 cardamom seeds
6 cups rice 4 sticks cinnamon
3 cups yellow lentils 6 cloves
1 cup corn oil 1 tsp cumin
4 pieces chickory, if available salt

Boil meat, skimming fat from the surface as it appears. Add the spices and simmer the meat until almost cooked. Add salt. Remove meat and strain the meat stock to remove the whole spices. Slice the onions into rings and fry in oil until golden brown. Add the cooked meat and fry with the onions until slightly browned. Partially cook the yellow lentils. Add half the lentils to the onions and meat. Wash the rice thoroughly; add half the rice and put on top of the lentils and the meat. Add the remaining lentils as a second layer on top of the first layer of rice. Then add the last layer of rice. Simmer until the rice is cooked. Turn upside down on a serving dish. Serves 10 - 12 persons.


Qady Qooda

Meatballs in Batter

3/4 lb ground meat 2 eggs
1 teaspoon crushed garlic 1 tablespoon baking powder
4 tablespoons rice 1 teaspoon yeast
1 teaspoon ground black pepper salt salt
1 cup of flour oil for frying

Mix the meat, garlic, rice, black pepper and salt in a bowl. Shape into balls half the size of an egg; put in a pan with a little water and cook over medium heat until ready. Mix the flour with the baking powder, yeast, eggs and a little water to form a dough-like batter. Set aside to rise for at least two hours (Alternative: use pancake mix to make the batter). Coat the balls in batter; fry in very hot oil and serve hot. Serves: 3 - 4 persons.


Tumr Bel Nargine

Coconut Dates

1 1/2 lb soft dates (for mixing)
1/2 teaspoon cardamom
2 cups grated coconut
6 tablespoons of butter
3/4 lb almonds
1/2 cup water

Blanch, peel and then fry the almonds in oil until golden brown, place on paper towels to drain. In a pan, melt the butter, add pitted dates and stir well over low heat; dates should not stick to the sides of the pan. Remove from stove top; add the cardamom and leave to cool. Take small piece of date dough, place an almond in the center and roll into a finger shape. Repeat using all of the date dough. Roll each date finger in the coconut and arrange on a serving dish. Serves: 8 - 10 persons.


Haysa Al-Tumreya

Dip for Dates

12 tablespoons flour 9 tablespoons shortening or corn oil

Put the flour and shortening in a deep pan, place over a low heat and stir constantly until the flour is brown. Remove from stove top and put in a serving dish. Eat Haysa with dates while very hot. Serves: 6 - 8 persons.


Kofta Bel Baqdoonis

Kofta with Parsley

1 1/2 lb ground meat 1 tsp ea. of ground black pepper
1 onion and cumin
4 tablespoons rice 1 teaspoon yeast
1/2 bundle parsley salt
1 cup of flour 3 tablespoons corn oil

Mix finely-chopped onions with the meat, parsley, spices and salt in a bowl. Shape the meat into oval patties and put in a non-stick frying pan. Place the pan over low heat until the patties are cooked. Before serving, pour the oil into the pan and turn the patties to coat them, taking care not to break them. Serve hot or cold. Serves: 4 - 6 persons.



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