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Palestinian Vegan Bulgar & Lentil Meal (Mujaddara )|مجدرة برغل 05/15/2012

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Lentil and Bulgur porridge (Mujaddara )|مجدرة برغل

INGREDIENTS: This quantity will yield 4 servings

1 cup of brown lentils
1/3 cup of coarse burghul ( if unable to find, use fine burghul)
2 large onions ( about 350g)
1/3 cup extra-virgin olive oil
Salt, black pepper, a bay leaf, a cinnamon stick and a few sprigs of parsley

METHOD:

Wash and clean the lentils, watching for loose pieces of stone.
Place the lentils in a pot, cover with about 6 cups of water and bring to a boil.
Take off the scum from the surface and add to the broth a bay leaf, a cinnamon stick and a few sprigs of parsley.
Simmer on medium heat for about 20 -30 minutes until the lentils are cooked but still firm.
Remove the lentils from the pot with a slotted spoon and place in a bowl. Keep the broth in the pot and turn the heat off. Remove the cinnamon stick and bay leaf (if using)
Heat the olive oil in a large skillet and add the chopped onions. Cover the skillet and cook the onions on low heat until translucent.
Uncover the skillet, turn the heat to very low (if necessary place a heat diffuser under the skillet) and cook the onions until they turn brown, stirring from time to time. It will take about 45 minutes.
Drop the onions and oil in the pot with the lentil broth. Simmer the broth and onions for 15 minutes.
Cool the broth and then liquidize in a blender until the onions are pureed with the broth.
Return the broth to the pot and add the lentils back, the burghul and the salt and pepper. Simmer the mixture until the burghul is completely cooked, adding a bit of water if necessary to ensure the burghul is well cooked and creamy.
Turn the heat off and keep the lentils in the pot for about 15 minutes. The mixture should be moist and creamy. Transfer to a serving dish. Eat warm or at room temperature with a salad of tomatoes and onions .

المقادير

١ كوب عدس
٢ كوب برغل خشن
٢ بصل
١⁄٤ كوب زيت زيتون
١⁄٤ كوب زيت, للقلي
ملح حسب الذوق

طريقة التحضير

١. نضع العدس بعد غسله بالماء في قدر على النار ويترك 10 دقائق حتى يستوي جيداً.

٢. يضاف البرغل بعد نقعه الى العدس ثم يضاف ملح حسب الرغبة.

٣. تغطى الطنجرة وتخفف النار لمدة 15 دقيقة كي تستوي المكونات وينشف الماء.

٤. يقلى البصل بالزيت ، ,وعندما ينشف الماء يضاف البصل والزيت على الطبخة.

٥. تحرّك قليلاً وترفع عن النار لتسكب في أطباق التقديم.

VEGAN Palestinian Mujadara المجدرة Rice, Lentils, Onions 05/15/2012

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Mujadara
المجدرةRecipe Description

This dish is very popular in the Middle East – especially in Palestine and Lebanon. It is considered a ‘poor man’s dish’ because of the cheap ingredients. Among Arab-Christians, this dish is a staple during Lent when they fast from meat.

Ingredients
FOR THE MUJADRA:
1 whole Medium Onion
1 cup Lentils
1 teaspoon Cumin
4 cups Water, Divided Use
1-½ cup Rice
_____
FOR THE CARAMELIZED ONIONS:
4 whole Onions, Cut Into Rings About 1/4-inch Thick
1 Tablespoon Olive Oil
_____
FOR THE TOMATO SALAD:
4 whole Tomatoes
3 Tablespoons Olive Oil
Salt and Pepper, to taste

Preparation Instructions
Dice onion and place in a pot (make sure it’s a pot that has a cover) with the lentils, cumin and 2 cups water. Place over medium high heat and bring to a boil, then lower heat and simmer for 15-20 minutes until lentils are soft.
Once lentils are soft, add the rice to the pot. Add enough water to just cover rice and lentils and about 1/4″ more. Stir once and then don’t stir again. Bring back to boil, then reduce heat, cover pot and simmer on low until all water has evaporated. This takes about 10-15 minutes just depending on your heat source and pot. I usually check by using a fork to part the rice a little and look into the bottom of the pot to see if there’s any water left.
Once water has evaporated, turn off heat and leave the cover on – let it sit for 15 minutes (the longer the better) or until ready to serve.
Fluff with a fork before serving. Mujadara is traditionally served with Carmelized Onions, Tomato Salad and Plain Yogurt, optional.
Carmelized Onions
4 onions cut into rings about 1/4″ thick
1 tablespoon olive oil
Put onions and olive oil in a thick bottomed skillet (I use a cast iron one) over high heat. Cover for first 5-10 minutes to sweat the onions – this makes them soft and makes the process faster. Once soft, uncover and let cook over medium/high heat stirring often until they are a dark golden brown.
Tomato Salad
3 medium tomatoes
3 tablespoons olive oil
salt and pepper
Dice tomatoes and toss in a bowl with olive oil and salt and pepper to taste.
Enjoy!

:المواد

عدس ، أرز ، بصل ، زيت زيتون ، بهارات ، ملح ، ماء و كمون .

:الطريقة

نغسل العدس و نضعه بالماء على النار مع القليل من الملح لمدة ساعة (حسب نوع العدس). و من ثم نحضر الأرز و يضع فوق العدس مع مرقته و نضع الملح و القليل من الكمون و نخلطه مع بعضه البعض .

نغطي الطنجره حتى يتشرب الأرز مرقه العدس و يبقى على نار هادئة لمدة ربع ساعة .

لا ننسى البصل بعد أن يقطع ويقلى مع زيت الزيتون .

و من ثم يقدم الطبق مع وضع القليل من البصل فوق الأرز و العدس و يقدم مع اللبن و السلطه.

Ancient Recipe: Vegan Dry Mellow with Dry Fava Beans(Bisara)- بِصاره 04/18/2012

Posted by vegetariancooking in Main Dishes, Soups.
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bisara

Bisara is a vegan recipe that is prepared in the Levant (the countries that border the Mediterranean from Turkey to Egypt). It is high in nutrition, inexpensive and delicious. Usually this meal is served for lunch or dinner at room temperature or cold the next day. It is dipped with Arabic pita bread and eaten with few condiments on the side or a simple squeeze of lemons. This recipes, like many other old recipes, is quite endangered because it is not prepared much in the modern Middle Eastern kitchen just because people do not give old recipes a try!

Ingredients:
*2 cups dry, split fava beans (Broad Beans), without the skin
*3-4 cups water for boiling the beans
*2 cups dry Jew’s mellow or Jute or Corchorus Olitorius
*A handful of garlic cloves
*Canola oil for frying
*One bunch of fresh Cilantro
*Sliced onions and more canola oil for frying
Directions:
– Wash and boil the fava beans until soft. With a hand blender or a mixer, mix it until it is mashed up.
-Add the dry Jute and mix well. If the mix is too thick, add a little water. the consistency of the mix should be a little on the runny side while it is cooking. The dry fava beans tend to thicken and solidify when they get cool. Make sure to add salt to the mix to season it up to your liking.
-In a frying pan, fry the crushed garlic with the canola oil. Add the cut cilantro and fry with it. When the color of the garlic is golden, pour on the Bisara mix. Simmer for ten minutes. If you like, add more fresh cilantro.
-Pour the Bisara mix in small bowls or a one big serving platter.Garnish with fried sliced onions. serve at room temperature or cold with fresh pita bread and condiments such as red chili paste, pickles, spring onions, radishes and lemon squeeze on the side.

البِصاره من ألأكلات الشعبيه المعروفه في مطبخ بلاد الشام .هي أكله بسيطه تحتوي على القليل من المكونات و المتوفره بسهوله في ألاسواق العربيه. هذه ألوصفه عالية في القيمه الغذائيه و لا تكلف الكثير لطبخها و لكنها لذيذة الطعم.
تقدم هذه الوجبه للغداء أو أالعشاء بارده أو بحرارة الغرفه. تُغَمّس بالخبز و يؤكل معها المقبلات مثل عصير الليمون الطازج.
ككثير من الوصفات القديمه، فوصفة البصاره تعد من الاكلات المهدده بالانقراض حيث انها لا تُعد في المطابخ العربيه العصريه فقط لأن الناس لا تعطي الوصفات القديمه الفرصه حتى لمحاولة التحضير!

المكونات :
كوبين الفول المجروش الجاف (بدون قشر)
ثلاثة الى اربعة أكواب من الماء
كوبين من الملوخيه الناشفه
ملح
ثوم مقشر، يفضل استعمال كميه ملحوظه لأن الثوم هو المكون الاساسي لاعطاء النكهه المميزه للوصفه
زيت للقلي
ضمة كزبره خضراء
شرائح بصل مقلي للتزيين
الطريقه:
* يتم غسل وغلي الفول حتى يصبح طريا
*يتم تنعيم الفول بالخلاط
*يتم إضافة الملوخيه الناشفه و الخلط جيدا
*يتم إضافة الماء للخليط إذا كان الخليط سميكا. الفول يعمل على تجميد البصاره
*يتم قلي الثوم بالزيت و اضافة الكزبره لها
*يتم إضافة الثوم المقلي و الكزبره لخليط البصاره و التحريك جيدا
*يتم انهاء طبخ البصاره لعشر دقائق للتسبيك
*حسب الرغبه، بالامكان اضافة المزيد من الكزبره الخضراء
*يتم سكب البصاره في أطباق التقديم و تزين بالبصل المقلي، تقدم دافئه او بارده مع الخبز الطازج والمقبلات مثل المخللات والبصل والفجل والليمون وصلصة الفلفل الاحمر الحار المعروف بالشطّه. صحتين و عافيه.

Mujaddara : Lentil and Bulgur Vegan Main Dish, popular in Palestine مجدرة برغل 04/04/2012

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INGREDIENTS: This quantity will yield 4 servings

1 cup of brown lentils
1/3 cup of coarse burghul ( if unable to find, use fine burghul)
2 large onions ( about 350g)
1/3 cup extra-virgin olive oil
Salt, black pepper, a bay leaf, a cinnamon stick and a few sprigs of parsley

METHOD:

Wash and clean the lentils, watching for loose pieces of stone.
Place the lentils in a pot, cover with about 6 cups of water and bring to a boil.
Take off the scum from the surface and add to the broth a bay leaf, a cinnamon stick and a few sprigs of parsley.
Simmer on medium heat for about 20 -30 minutes until the lentils are cooked but still firm.
Remove the lentils from the pot with a slotted spoon and place in a bowl. Keep the broth in the pot and turn the heat off. Remove the cinnamon stick and bay leaf (if using)
Heat the olive oil in a large skillet and add the chopped onions. Cover the skillet and cook the onions on low heat until translucent.
Uncover the skillet, turn the heat to very low (if necessary place a heat diffuser under the skillet) and cook the onions until they turn brown, stirring from time to time. It will take about 45 minutes.
Drop the onions and oil in the pot with the lentil broth. Simmer the broth and onions for 15 minutes.
Cool the broth and then liquidize in a blender until the onions are pureed with the broth.
Return the broth to the pot and add the lentils back, the burghul and the salt and pepper. Simmer the mixture until the burghul is completely cooked, adding a bit of water if necessary to ensure the burghul is well cooked and creamy.
Turn the heat off and keep the lentils in the pot for about 15 minutes. The mixture should be moist and creamy. Transfer to a serving dish. Eat warm or at room temperature with a salad of tomatoes and onions .

المقادير

١ كوب عدس
٢ كوب برغل خشن
٢ بصل
١⁄٤ كوب زيت زيتون
١⁄٤ كوب زيت, للقلي
ملح حسب الذوق

طريقة التحضير

١. نضع العدس بعد غسله بالماء في قدر على النار ويترك 10 دقائق حتى يستوي جيداً.

٢. يضاف البرغل بعد نقعه الى العدس ثم يضاف ملح حسب الرغبة.

٣. تغطى الطنجرة وتخفف النار لمدة 15 دقيقة كي تستوي المكونات وينشف الماء.

٤. يقلى البصل بالزيت ، ,وعندما ينشف الماء يضاف البصل والزيت على الطبخة.

٥. تحرّك قليلاً وترفع عن النار لتسكب في أطباق التقديم.

Palestinian Spinach Vegan Pies 01/26/2012

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The spinach filling in these fatayer, inspired by a recipe from Palestinian-born baker Maha Ziadeh, is filled with lemon and sumac, a tangy Middle Eastern spice. Ziadeh forms the pies into a triangle, but the half-moon shape here is simpler to do. To get this recipe see this link: http://www.delish.com/recipefinder/palestinian-spinach-pies-recipe

Vegan Spinach Palestinian Pies: Fatayer Sabanegh (Spinach Triangles) فطاير سبانخ 12/14/2011

Posted by vegetariancooking in Appetizers, Main Dishes.
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INGREDIENTS: This quantity will make 50-70 depending on the diameter of the cutter.

DOUGH:

3 cups Flour 00 (can be substituted for all-purpose flour)

2 cups organic pastry flour (can be substituted for all-purpose or cake or whole wheat flour)

1 Tablespoon of dry yeast

1 Tablespoon sugar

1 Tablespoon salt

3/4 cup oil (canola, or olive oil)

1 1/2 cups water

STUFFING:

1 lb of frozen chopped spinach (14 oz bag is fine) – Fresh if available .

1 lb of frozen collard greens (or spinach)

4 medium onions (about 12 oz.)

1/4 cup sumac

1 teaspoon paprika

pinch of cayenne (optional)

1 Tablespoon salt

1/2 teaspoon black pepper

1/3 cup pine nuts (optional)

Dressing for the stuffing:

1/4 cup lemon juice (bottled is OK)

1/4 cup extra-virgin olive oil

1 or 2 Tablespoons pomegranate molasses (optional)

METHOD:

Start by making the dough. Proof the yeast with 1/4 cup of warm water and 1 Tablespoon of sugar. While waiting for the yeast to proof, mix the oil with the flour (or flours, if using more than one type) in a mixer fitted with the dough hook or by hand. When the yeast has bubbled, add it to the flour mixture, and mix in the water gradually. Knead the dough until it is as smooth as baby skin. Let it rest for one hour or more, while you mix the stuffing.
Defrost and thaw out the spinach and collard greens. Place them in a colander and squeeze them out to get 3 cups of juice, at least. You want to get them very dry.
Chop the onions very fine and place them in a bowl. Mix in all the spices.
Make the dressing: mix the oil, lemon juice and pomegranate molasses in the quantities suggested. Squeeze the onions dry and add them to the spinach and greens mixture, along with the pine nuts. Now, pour the dressing very conservatively until the greens are moistened but no more than that. If the stuffing is too wet, it will open up the turnovers.
Cut the dough in half and spread it on a cold and greased counter as thin as possible, about 1/16 of an inch. If you can’t make them that thin, it is OK, just don’t make them too thick (no more than than 1/8in)
Cut rounds with a 4 in. cookie cutter and start spreading one tablespoon of stuffing on each fatayer.
Lift the fatayer and pinch 2 ends first and then the third to form a pyramid.
Place them in greased cookie sheets and bake them after 20 minutes in a preheated oven at 350F. for about 15 to 20 minutes or until the top and bottoms are golden.
Cool and eat at room temperature or slightly warm. These can be frozen for a month or longer.

Felafel and Hummus 12/01/2011

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Mujaddara (Rice & Brown Lentils) 12/01/2011

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1 to 2 large yellow onion, sliced
1 cup brown lentils
½ cup long grain rice
½ tsp cumin powder
Olive oil
Salt

(1) Rinse lentils and pick out any stones. Place lentils in a bowl. Boil enough water to just cover the lentils. Let sit until all of the water is absorbed (approx. 10 minutes)
(2) In a saucepan, heat 2 tbsp of olive oil. Add sliced onions. Once they begin to turn translucent, reduce the heat. Cook low and slow for about 15-20 minutes.
(3) In a pot, heat 1 tbsp of olive oil. Add rice and lentils. Add cumin powder and a pinch of salt. Mix well.
(4) Add 1 ½ cups of water (just enough to cover the rice and lentils. Bring to a rapid simmer, then reduce heat to low.
(5) Check after 20 minutes. Most of the water should have evaporated. If the rice or lentils are still crunchy, then add ¼ cup of water, and cook a little longer. (You can repeat this step as many times as you need until the rice/lentil mixture is cooked).
(6) Place the rice/lentil mixture in your serving dish, and top with the fried onions. You can add another dash of salt, if you like.
(7) You can serve the dish warm, room temperature, or even cold. Enjoy!

Aubergine with Tomatoes (Msaqa’a) مسقعة بيتنجا 12/01/2011

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Ingredients:

2 big eggplants, about 800 grams (1 lb. 12 oz.)
3/4 up olive oil
3 tablespoons olive oil
1 big onion
4 tomatoes
1 tablespoon finely chopped pimiento
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon allspice
1/2 up tomato juice

Cooking Instructions:

Peel eggplants and cut across into medium-thin slices. Sprinkle them generously with salt and set them aside for half an hour. This procedure is important to reduce the amount of oil absorbed by the eggplants. Pat them dry and fry them over medium heat a few slices at a time in hot oil until they are golden. When they are done, remove them from the an and put them immediately on kitchen paper. It is a good idea to take the time and effort to refresh the paper towels in order to allow further absorption of the oil. Turn on the oven to 190C/375/gas mark 7. Meanwhile chop onion into thin slices and set aside. Blanch the tomatoes by soaking them in boiling water for a few minutes to allow for easy paring.
Once they are ready, remove the skin and cut them up in coarse chunks. Heat the olive oil in a pan and add the onions. Stir and fry until they are tender and translucent; add the tomatoes stirring them into the onions, then add salt, pepper and allspice. Add the tomato juice and cook for a few minutes until the sauce is ready. Put eggplants in an oven roof late and add the tomato mixture; cover with aluminium foil. Bake for 30 minutes. Remove the aluminium foil and bake for another ten minutes making sure it does not get dry. Serve at room temperature.