Recipes

SPINICH with MINCED MEAT

Sabanagh Bel Lahm Al-Mafroom

2 bundles spinach For the meat:
2 onions 1/2 lb. ground meat
1/2 cup finely chopped fresh coriander 1/2 tsp. ground black pepper
1/2 cup finely chopped fresh parsley 1/2 tsp. ground cumin
3 tomatoes 1 grated onion
1 tsp. ground black pepper salt
1 tsp. ground cumin
12 tbsp. corn oil
juice of one lemon

Wash spinach thoroughly, drain and finely chop, then set aside. Finely chop the onion and fry in oil until golden brown. Finely chop the tomatoes and add to the onion along with the spices and the lemon juice. Cook for 10 minutes, stirring occasionally. Place the minced meat in a pan, add the pepper, cumin, salt and onion; cook over medium heat until the meat juices are absorbed. Add the meat to the onion and tomato mixture, then add the spinach, coriander and parsley. Stir for 10 minutes or until well cooked. Serves 4-6.


food

MILK PUDDING with MANGO

Mihulibeya Bel Manga

3 cups mango juice 5 tbsp. cornstarch
2 cups mixed fruit 2 cups cream
2 tbsp. rose water 3 cups milk
5 tbsp. Sugar 1/2 cup ground pistachio nuts

Put the mango juice in a pan over medium heat and bring to a boil. Mix half the cornstarch in half a cup of water. Pour this into the boiling mango juice, stirring constantly until thick. Pour contents of the pan into a deep dish. Add half the amount of mixed fruit. Set aside to cool and thicken. Spread half the cream on top of the cooled fruit mixture and put the dish in the refrigerator. Put the milk in a pan over low heat, add the sugar and rose water and stir until almost boiling. Mix the remaining cornstarch in half a cup of water, pour into the milk, stirring constantly until thick. Remove from the heat and allow to cool for ten minutes. Take the dish of fruit from the refrigerator, slowly pour the milk over the cream, and allow to cool at room temperature for one hour. Place the dish in the freezer for a short time. Remove from the freezer, cover with the remaining cream and decorate with the remaining fruit and ground pistachios. Serve cold. Serves 8-10.


LEG of LAMB

Fakhitha Fel Foarn

1 leg of lamb 6 cups hot water
1 cup of yogurt 1/2 tsp. ground black pepper
5 garlic cloves 12 tbsp. corn oil
10 cardamom seeds 1 cup flour
5 sticks cinnamon 1/2 tbsp. salt
2 dried lemons 1/2 cup raisins, cooked in a little oil
1/2 tsp. ground mixed spices 1/2 cup almonds; blanched, skinned and roasted
1 tsp. saffron
1 lemon

Wash the meat and make small cuts in several places; stuff cuts with the cardamom, cinnamon and three cloves of garlic. Soak the saffron in lemon juice and set aside. Grind the dried lemons with the remaining garlic, mixed spices and salt. Add the saffron with the lemon juice and mix well. Lightly whisk the yogurt and add the whole spices. Coat the meat with the yogurt mixture and set aside for a half hour.

Cover the bottom of a dish with foil, pour in the oil and hot water. Put the meat in the dish. Make a soft dough with the flour and water. Cover the pan with the dough. Seal the edges securely to act as a cover, and place in the oven for two and a half hours, at 350 degrees, or until cooked. Remove dough covering and return the meat to the oven to brown.

Arrange on a serving dish and decorate with boiled vegetables or french fries. If preferred, place on a bed of spaghetti or rice and sprinkle the almonds and raisins on top. Serves 6-8.


MINT DRINK

Sharab Al-Na'na

3 tbsp. dried mint or 1/2 cup fresh mint 1 pinch ground saffron
3 cups boiling water sugar

Wash the mint and put in a teapot, add the saffron, sugar and boiling water. Bring almost to a boil, remove from heat and serve. Serves 3.



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