Gato Bortukal- orange cake
6 eggs
2 c sugar
1 tsp vanilla (w/o alcohol of course)
1 cup orange juice
1 tbsp grated orange peel (I never use it)
2 cups flour, sifted with:
1 tbsp baking powder
pinch salt
Glaze=
1 cup powdered sugar
2 tbsp orange juice
1 tbsp lemon juice
1. Preheat oven to 325. Grease and flour a TUBE or BUNDT pan
2. Cream eggs with the sugar. Beat in vanilla and orange juice
3. Add remianing cake ingredients and mix until smooth. Pour into the prepared pan.
4. Bake about 35 minutes (do the toothpick test of course). Remove from the oven and let rest for about 10 minutes before unmolding.
5. Combine glaze ingredients and pour them over the warm cake immediately after unmolding.
variations:
Saudi and Khaleej -- add cardamom
Iraq -- add 1/2 cup shredded coconut
Showing posts with label Arabic. Show all posts
Showing posts with label Arabic. Show all posts
Friday, August 7, 2009
Kababs- 6 variations
Different Kabobs!!!!!!!
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Sis Kebabi (Turkish Shish Kabob)
1 cup high quality full fat plain yoghurt
3 tbsp extra virgin olive oil
3 tbsp onion juice (grated from one medium sized onion)
salt and freshly ground pepper to taste
2 pounds boneless lamb, cut from the leg with its fat into 1/2 inch cubes
Eight 10 inch metal or wodden skewers
4 pide breads (optional of course)
1 cup cacik (optional) {this is yoghurt and cucumber sauce, recipe at end}
1. Stir together the yoghurt, olive oil, and onion juice in a glass or ceramic pan or bowl and season with salt and pepper. Add the lamb cubes, coat with the marinade, and refrigerate, covered, for 4 hours.
2. Prepare a charcoal fire and let die down a bit or preheat a gas grill for 15 minutes on low. Set the skewers in a skewer holder over the fireand grill until golden brown and succulent, turning often, about 20 minutes. Or, lacking a skewer holder, place them on the grill and grill to perfection. Serve with or on a piece of grill warmed pide bread and cacik on the side.
**Cacik** (pronounced JA-juk)
1 large cucumber, peeled, seeded, and grated
salt to taste
3 garlic cloves, mashed
2 cups thick, high quality full fat plain yoghurt
1 tbsp chopped fresh dill
3/4 tsp dried mint
1 tbsp extra virgin olive oil
1. Toss the grated cucmber with a light sprinkling of salt. Leave for 30 minutes. Drain the cucumber, squeezing out all the liquid
2. Pound the garlic in a mortar with 1 tsp salt until completely mashed. Stir the garlic into the yoghurt and beat with a fork until smooth. Stir in the cucumber, the dill, mint, and olive oil and stir until the consistence of a thick soup. Refrigerate for 1 hour and serve cold.
--------------------------------------------------------------------------------
Lahm Mishwi (Levant Style Shish Kabob)
1 1/2 pounds boneless lamb, cut from the leg with its fat cut into 1/2 inch cubes
3 tbsp finely chopped onion
1/4 cup olive oil
1 tsp lemon juice
1 tsp baharat
black pepper to taste
1 medium sized onion (optional), quartered and layers separated
1 green bell pepper (opt) seeded, cut in half, and each half cut into eighths
8 cherry tomatoes
salt to taste
wooden or metal skewers
khubz Arabi (Arabic flatbread or even pita bread) for garnish, you can even have some finely chopped mint as garnish too
1. Place the lamb in a ceramic or glass baking dish to marinate with the chopped onion, olive oil, lemon juice, baharat, and black pepper for 2 hours in the fridge, covered.
2. Prepare the charcoal fire or gas grill for 20 minutes on medium. Skewer the lamb with the onion and green pepper pices, if using, and end it with a cherry tomato. Salt the lamb and grill until no longer mushy to the touch, about 20 minutes, turning when necessary. Serve with Arabic bread and chopped mint (or whatever u like lol)
--------------------------------------------------------------------------------
Shashlik (Armenian lamb kabobs)
This can also be made with beef.
3 pounds boneless lamb, cut from the leg with its fat and cut into 1 inch cubes
2 cups good olive oil
2 large onions, grated
3 tbsp paprika
salt to taste
1. Toss all the ingredients together, except the salt, in a glass or ceramic pan, cover and marinate the lamb for 12 hours in the fridge.
2. Prepare the grill or gas grill for 15 minutes on medium. Skewer the pices of lamb so they dont touch each other. Salt and grill over a medium fire until golden brown, about 45 minutes, turning occasionally with tongs (time is ALWAYS approximate and to your own taste of course)
--------------------------------------------------------------------------------
Adana Kofte (Turkish)
(spicy ground veal and lamb patties from Adana)
3/4 lb ground lamb
3/4 lb ground veal
2 tsp cayenne pepper, or more to taste
2 tsp ground coriander seeds
2 tsp ground cumin seeds
2 tsp ground black pepper
salt to taste
2 tbsp unsalted butter, cut into tiny pieces
2 pide bread
extra vrigin olive oil, melted unsalted butter, or vegetable oil for brushing
2 medium sized onions, sliced
1 tbsp sumac
finely chopped fresh parlsey leaves for garnish
1. In a large bowl, knead the lamb, veal, cayenne, coriander, cumin, pepper, salt, and butter together well, keeping your hands wet so the meat doesnt stick to them. Cover and let the mixture rest in the fridge for 1 hour.
2. Prepare the charcoal fire or preheat the gas grill on medium-low for 15 minutes. Form the meat into patties about 6 inches long and 2 inches wide. Grill until the kofte are springy to the touch, about 20 minutes, turning often.
3. Meanwhile, brush the pide bread with olive oil,melted butter, or vegetable oil, and grill or griddle for a few minutes until hot but not brittle.
4. Arrange the kofte on a serving platter or individual plates and serve with pide bread, sliced onions, a spinkle of sumac, and chopped parsley as a garnish.
--------------------------------------------------------------------------------
Bergama Kofte (Turkish)
Bergama Style Kofte
1/2 lb ground veal
1/2 lb ground lamb
3 tbsp very finely chopped onion
1 tsp ground cumin
1 tsp ground coriander
salt and pepper to taste
olive oil
lettuce leaves for garnish
1 large red onion, sliced
Pide for garnish
1. Knead the lamb, veal, onion, cumin, coriander, salt, pepper very well and cover and let rest in the fridge for 1 hour.
2. Prepare gas or charcoal grill. Form meat into thumb sized pieces. Brush with olive oil and place on the grill. Grill on medium low, turning often until kofte are golden brown and succuclent without being mushy to the touch, about 20 minutes. Serve on lettuce leaves wth onion and pide bread.
--------------------------------------------------------------------------------
Kafta Mishwiyya (levant style kafta kabobs)
3 lbs ground lamb, cut from neck or shoulder
3 medium sized to large onions, grated
1 cup very finely chopped fresh parsley leaves
1 tbsp baharat
2 tsp ground allspice
1 tsp ground cumin
1 tsp ground cinnamon
salt and pepper to taste
8 FLAT metal skewers
olive oil for drizzling
Garnish-
1/2 cup chopped parsley
5 plum tomatoes, chopped
1 large red onion, chopped
1/4 tsp ground cinnamon
1 tbsp sumac
1/4 cup finely chopped fresh mint leaves
6-8 loaves of Arabic flatbread
1. In a large bowl, knead together the lamb, onions, parsley, baharat, allspice, cumin, coriander, cinnamon, salt and pepper until well blended, using wet hands to keep from sticking. Transfer to a food processor in batches and process till the meat is smooth and pasty. Leave the meat to marinate in the fridge for 2-6 hours.
2. Preheat a gas grill for 20 minutes on low or prepare a charcoal fire and let it die down a bit. Take a handfull of meat and press it around a skewer, forming the meat so it surrounds the skewer. Moisten the meat with soem olive oil, place the skewers on the skewer holder and grill until golden brown and springy to the touch, 30-40 minutes. Keep the skewers turning, as if on a rotisserie.
3. Toss all the garnish ingredients together. Slice an Arabic bread in halfand open up the pocket. Remove the meat to the bread pocket and sprinkle on some garnish. Roll up and enjoy!!!!
--------------------------------------------------------------------------------
Sis Kebabi (Turkish Shish Kabob)
1 cup high quality full fat plain yoghurt
3 tbsp extra virgin olive oil
3 tbsp onion juice (grated from one medium sized onion)
salt and freshly ground pepper to taste
2 pounds boneless lamb, cut from the leg with its fat into 1/2 inch cubes
Eight 10 inch metal or wodden skewers
4 pide breads (optional of course)
1 cup cacik (optional) {this is yoghurt and cucumber sauce, recipe at end}
1. Stir together the yoghurt, olive oil, and onion juice in a glass or ceramic pan or bowl and season with salt and pepper. Add the lamb cubes, coat with the marinade, and refrigerate, covered, for 4 hours.
2. Prepare a charcoal fire and let die down a bit or preheat a gas grill for 15 minutes on low. Set the skewers in a skewer holder over the fireand grill until golden brown and succulent, turning often, about 20 minutes. Or, lacking a skewer holder, place them on the grill and grill to perfection. Serve with or on a piece of grill warmed pide bread and cacik on the side.
**Cacik** (pronounced JA-juk)
1 large cucumber, peeled, seeded, and grated
salt to taste
3 garlic cloves, mashed
2 cups thick, high quality full fat plain yoghurt
1 tbsp chopped fresh dill
3/4 tsp dried mint
1 tbsp extra virgin olive oil
1. Toss the grated cucmber with a light sprinkling of salt. Leave for 30 minutes. Drain the cucumber, squeezing out all the liquid
2. Pound the garlic in a mortar with 1 tsp salt until completely mashed. Stir the garlic into the yoghurt and beat with a fork until smooth. Stir in the cucumber, the dill, mint, and olive oil and stir until the consistence of a thick soup. Refrigerate for 1 hour and serve cold.
--------------------------------------------------------------------------------
Lahm Mishwi (Levant Style Shish Kabob)
1 1/2 pounds boneless lamb, cut from the leg with its fat cut into 1/2 inch cubes
3 tbsp finely chopped onion
1/4 cup olive oil
1 tsp lemon juice
1 tsp baharat
black pepper to taste
1 medium sized onion (optional), quartered and layers separated
1 green bell pepper (opt) seeded, cut in half, and each half cut into eighths
8 cherry tomatoes
salt to taste
wooden or metal skewers
khubz Arabi (Arabic flatbread or even pita bread) for garnish, you can even have some finely chopped mint as garnish too
1. Place the lamb in a ceramic or glass baking dish to marinate with the chopped onion, olive oil, lemon juice, baharat, and black pepper for 2 hours in the fridge, covered.
2. Prepare the charcoal fire or gas grill for 20 minutes on medium. Skewer the lamb with the onion and green pepper pices, if using, and end it with a cherry tomato. Salt the lamb and grill until no longer mushy to the touch, about 20 minutes, turning when necessary. Serve with Arabic bread and chopped mint (or whatever u like lol)
--------------------------------------------------------------------------------
Shashlik (Armenian lamb kabobs)
This can also be made with beef.
3 pounds boneless lamb, cut from the leg with its fat and cut into 1 inch cubes
2 cups good olive oil
2 large onions, grated
3 tbsp paprika
salt to taste
1. Toss all the ingredients together, except the salt, in a glass or ceramic pan, cover and marinate the lamb for 12 hours in the fridge.
2. Prepare the grill or gas grill for 15 minutes on medium. Skewer the pices of lamb so they dont touch each other. Salt and grill over a medium fire until golden brown, about 45 minutes, turning occasionally with tongs (time is ALWAYS approximate and to your own taste of course)
--------------------------------------------------------------------------------
Adana Kofte (Turkish)
(spicy ground veal and lamb patties from Adana)
3/4 lb ground lamb
3/4 lb ground veal
2 tsp cayenne pepper, or more to taste
2 tsp ground coriander seeds
2 tsp ground cumin seeds
2 tsp ground black pepper
salt to taste
2 tbsp unsalted butter, cut into tiny pieces
2 pide bread
extra vrigin olive oil, melted unsalted butter, or vegetable oil for brushing
2 medium sized onions, sliced
1 tbsp sumac
finely chopped fresh parlsey leaves for garnish
1. In a large bowl, knead the lamb, veal, cayenne, coriander, cumin, pepper, salt, and butter together well, keeping your hands wet so the meat doesnt stick to them. Cover and let the mixture rest in the fridge for 1 hour.
2. Prepare the charcoal fire or preheat the gas grill on medium-low for 15 minutes. Form the meat into patties about 6 inches long and 2 inches wide. Grill until the kofte are springy to the touch, about 20 minutes, turning often.
3. Meanwhile, brush the pide bread with olive oil,melted butter, or vegetable oil, and grill or griddle for a few minutes until hot but not brittle.
4. Arrange the kofte on a serving platter or individual plates and serve with pide bread, sliced onions, a spinkle of sumac, and chopped parsley as a garnish.
--------------------------------------------------------------------------------
Bergama Kofte (Turkish)
Bergama Style Kofte
1/2 lb ground veal
1/2 lb ground lamb
3 tbsp very finely chopped onion
1 tsp ground cumin
1 tsp ground coriander
salt and pepper to taste
olive oil
lettuce leaves for garnish
1 large red onion, sliced
Pide for garnish
1. Knead the lamb, veal, onion, cumin, coriander, salt, pepper very well and cover and let rest in the fridge for 1 hour.
2. Prepare gas or charcoal grill. Form meat into thumb sized pieces. Brush with olive oil and place on the grill. Grill on medium low, turning often until kofte are golden brown and succuclent without being mushy to the touch, about 20 minutes. Serve on lettuce leaves wth onion and pide bread.
--------------------------------------------------------------------------------
Kafta Mishwiyya (levant style kafta kabobs)
3 lbs ground lamb, cut from neck or shoulder
3 medium sized to large onions, grated
1 cup very finely chopped fresh parsley leaves
1 tbsp baharat
2 tsp ground allspice
1 tsp ground cumin
1 tsp ground cinnamon
salt and pepper to taste
8 FLAT metal skewers
olive oil for drizzling
Garnish-
1/2 cup chopped parsley
5 plum tomatoes, chopped
1 large red onion, chopped
1/4 tsp ground cinnamon
1 tbsp sumac
1/4 cup finely chopped fresh mint leaves
6-8 loaves of Arabic flatbread
1. In a large bowl, knead together the lamb, onions, parsley, baharat, allspice, cumin, coriander, cinnamon, salt and pepper until well blended, using wet hands to keep from sticking. Transfer to a food processor in batches and process till the meat is smooth and pasty. Leave the meat to marinate in the fridge for 2-6 hours.
2. Preheat a gas grill for 20 minutes on low or prepare a charcoal fire and let it die down a bit. Take a handfull of meat and press it around a skewer, forming the meat so it surrounds the skewer. Moisten the meat with soem olive oil, place the skewers on the skewer holder and grill until golden brown and springy to the touch, 30-40 minutes. Keep the skewers turning, as if on a rotisserie.
3. Toss all the garnish ingredients together. Slice an Arabic bread in halfand open up the pocket. Remove the meat to the bread pocket and sprinkle on some garnish. Roll up and enjoy!!!!
Torshi (pickle) Making!
Cukes:
snip off those ends--
scrub well
now two ways to do it: I put mine in without soaking, just pop em in a jar.
I boil roughly 3-4 cups of water per 1 cup of white vinegar with about
1/4 cup salt. when its to the boil, I immediately add it to the jar,
add spices (I do peppercorns and dill either fresh or dried, and garlic
cloves (squished a lil bit). Now Im a real lazy canner and I'm sure the
food safety people here are having a coronary reading this, but I use that
boiling water to seal the cans LOL since I dont have a large enough pot to
process the cans-- the hot brine forces it to seal sort of. Also I
sometimes use those big huge pickling jars with the attached lid (the glass
ones u know?) especially since I am forced to make large quantities of torshi.
Ok the other method to do cukes is what an Iraqi sister here told me to do.
The outcome was basically similar, but I question the method. She soaks
those cukes in cold water covered with a plate for a day or even two.
She doesnt put it in the fridge, which is why I wont do it. You can try
doing that in the fridge though, weither way its supposed to soften them
up a little bit or something like that.
ok
!~!~!~!~Pickles Turnips
My favorite-- the middle east cookbook online has a recipe that doesnt use
vinegar, so depending on your tastes you can use that one or the way I do
mine.
Peel the turnips and cut into chunks (make sure u can get them back OUT of
the jar if youre using a smaller jar!!!!!
Peel and cut up a beet (or more dpending on how much youre making!)
do the brine the same way I did previously (3 or 4 c water to 1 c vinegar
and 1/4 c salt) and pour over the veggies into the jars while still
reeeeeaaaaaalllllllly darned hot.
I sometimes put in a dried chili, and a peppercorn or two, but nothing fancy
for these-- theyre nifty on their own-- hot pink pickles :)
*oh yeah I let all these pickles sit inside in the dark (some ppl put
theirs in the sun!) for about 3-4 weeks, or until I walk in the kitchen
to discover my husband or a neighbor breaking in and munching them down >:()
Ok now mixed veggies--
my fav torshi is definetly cauliflowers and carrots, I NUB em!
wash and break up cauli into florets the size u like.. soak em
for a bit in cold water that is lightly salted to remove any doodehs
(worms/bugs) or dirt. Meanwhile, peel and slice or chop carrots
(not too thick or thin, I generally slice mine on the slant at about 1/4
in thick or so). Boil some water and BLANCH theseveggies for a few minutes,
you dont want them SOFT, but you dont want super crunchy hard torshi that
didnt absorb any brine!
Do the brine the same as before, and so on.
as per spices on mixed veggies I usually throw in whatever is at hand,
but I always add garlic, peppercorns, and usually a dried chili pepper.
other stuff Ive used in the past:
*mustard seeds
*cumin seeds
*dill weed
*blanched, sliced jalapeno peppers
*pearl onions (not my fav really)
*caraway seeds (loved it personally but children tend to get irked when
they bite into one! LOL)
snip off those ends--
scrub well
now two ways to do it: I put mine in without soaking, just pop em in a jar.
I boil roughly 3-4 cups of water per 1 cup of white vinegar with about
1/4 cup salt. when its to the boil, I immediately add it to the jar,
add spices (I do peppercorns and dill either fresh or dried, and garlic
cloves (squished a lil bit). Now Im a real lazy canner and I'm sure the
food safety people here are having a coronary reading this, but I use that
boiling water to seal the cans LOL since I dont have a large enough pot to
process the cans-- the hot brine forces it to seal sort of. Also I
sometimes use those big huge pickling jars with the attached lid (the glass
ones u know?) especially since I am forced to make large quantities of torshi.
Ok the other method to do cukes is what an Iraqi sister here told me to do.
The outcome was basically similar, but I question the method. She soaks
those cukes in cold water covered with a plate for a day or even two.
She doesnt put it in the fridge, which is why I wont do it. You can try
doing that in the fridge though, weither way its supposed to soften them
up a little bit or something like that.
ok
!~!~!~!~Pickles Turnips
My favorite-- the middle east cookbook online has a recipe that doesnt use
vinegar, so depending on your tastes you can use that one or the way I do
mine.
Peel the turnips and cut into chunks (make sure u can get them back OUT of
the jar if youre using a smaller jar!!!!!
Peel and cut up a beet (or more dpending on how much youre making!)
do the brine the same way I did previously (3 or 4 c water to 1 c vinegar
and 1/4 c salt) and pour over the veggies into the jars while still
reeeeeaaaaaalllllllly darned hot.
I sometimes put in a dried chili, and a peppercorn or two, but nothing fancy
for these-- theyre nifty on their own-- hot pink pickles :)
*oh yeah I let all these pickles sit inside in the dark (some ppl put
theirs in the sun!) for about 3-4 weeks, or until I walk in the kitchen
to discover my husband or a neighbor breaking in and munching them down >:()
Ok now mixed veggies--
my fav torshi is definetly cauliflowers and carrots, I NUB em!
wash and break up cauli into florets the size u like.. soak em
for a bit in cold water that is lightly salted to remove any doodehs
(worms/bugs) or dirt. Meanwhile, peel and slice or chop carrots
(not too thick or thin, I generally slice mine on the slant at about 1/4
in thick or so). Boil some water and BLANCH theseveggies for a few minutes,
you dont want them SOFT, but you dont want super crunchy hard torshi that
didnt absorb any brine!
Do the brine the same as before, and so on.
as per spices on mixed veggies I usually throw in whatever is at hand,
but I always add garlic, peppercorns, and usually a dried chili pepper.
other stuff Ive used in the past:
*mustard seeds
*cumin seeds
*dill weed
*blanched, sliced jalapeno peppers
*pearl onions (not my fav really)
*caraway seeds (loved it personally but children tend to get irked when
they bite into one! LOL)
Chicken Kabsa
Ingredients
1/4 cup butter
1 chicken, cut up
1 large onion, chopped
5 garlic cloves, minced
1/4 cup tomato puree (I use a few tbs paste actually)
2 medium tomatoes, chopped
2 carrots, grated
3 whole cloves
2 cardamom pods
1 small cinnamon stick
salt and pepper to taste
3 cups chicken broth or water (I use water)
1 cup long grain rice (or more, but remember to increase the water or broth for how much more rice you add)
toasted almonds or pine nuts
Instructions
1. melt butter in large skillet or dutch oven. add chikcen pieces and brown on all sides
2. Remove from skillet and set aside
3. add onion and garlic to skillet and fry until tender. Stir in tomato paste
4. simmmer a few minutes
5. add tomatoes carrots cloves cardamom cinnamon stick salt and pepper. cook for 1 minute or so
6. Add broth or water and return chicken pieces to it bring to the boil and reduce heat and cover simmer for about 30 minutes on low heat
7. Stir rice into liquid or remove chicken and put rice in and put chicken BACK-- ORRRR take out the chicken, set aside and bake it by itself to be crispy and add just the rice to the liquid (thats what I do)
8. Cover. Simmer 30 minutes more or until rice is tender-- add more water if its dry--if its too wet too bad its messed up now lolol(what I do to tell if theres enough water-- I add the rice and then put my finger in the water-- if the water is up to my first knuckle by the time I touch the rice, then its ok)
Serving suggestion: for garnish I like to fry some onions and pine nuts and potatoes diced
Monday, July 27, 2009
Hummus
Ingredients
*2 cans of chick peas, or 3c cooked chick peas (save water)
*garlic cloves*Tahini Paste (aka Sesame Seed Paste)
*Lemons or Lemon Juice
*Olive Oil Instructions
Place chick peas, 1/2 cup of its water, several tbs of lemon juice, several cloves of garlic, and 3-4 tbs of tahini in a food processor or blender. Puree, adding salt and white pepper to your taste. If the consistency of the hummus isn't thin enough, add either more water or lemon juice to the mixture. Serve with olive oil, salad, and toasted flat bread.
Homemade Cheese (paneer)
Ingredients
*Milk (whole, lowfat, or skim)
*lemon juice or vinegar
*salt*saucepan
*cheesecloth or think white cloth
*cooking thermometer
*colanderInstructions
Slowly heat the milk in the saucepan over low or medium-low heat , stirring occasionally, until it is roughly 175F, or until it is not quite to the boiling point. Add vinegar or lemon juice to the milk a tablespoonfull at a time, stirring slowly, until the milk begins to curdle. When you can tell the difference between the curds and whey (one will look like cottage cheese and the rest like yellowish water), then take off heat and add no more lemon juice or vinegar. place cheesecloth in a colander with edges draping over the rim. SLOWLY pour the curds into the colander and let sit until most of the water has drained off. Add salt to your liking, tie ends of the cloth and hang over the sink for several hours. Alternatively, add salt, form the curds into a square shape, wrap up in cheesecloth, and place on a cutting board. Place something under one end of the board to have it at a slant, and place a heavy book on top of the wrapped cheese to press out the water. Let sit for several hours or overnight in a cool place. Remove cloth and cut into chunks and store in a plastic container in the refigerator.
Yoghurt Cucumber Salad
Ingredients
*Yoghurt, plain
*salt
*white pepper (optional)
*cucumbers
*white onion, minced (optional)
*pressed garlic or minced shallots (optional)
Instructions
Take the yoghurt and place in a bowl. Skin the cucumber, cut lengthwise, and take out the seeds if you wish. Cut the cucumber into very small pieces, or grate it, using the large teeth of a grater. Add to the yoghurt along with salt, pepper, and the optional ingredients. Serve cold as a side dish or with rice dishes, or as a cold sauce in pita bread sandwiches such as falafal.
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