- Melt butter in sauce pan, add onions and fry until wilted, then add garlic and stir for a minute. Add tomatoes, when the tomatoes start to cook down a bit (after about 5 minutes) add lentils and stir. Add water (about 3 cups).
-Bring to a boil, then simmer and let cook until the lentils are soft. Add spices.
-Place soup in blender and blend until smooth, return to heat, cook for a few more minutes, add water and salt if needed and serve! :)
This soup is really delicious with some olive oil, lemon, and pita chips.
For the true middle eastern version: Take out the garlic, replace spices (except for salt and pepper) with ground cumin. And replace butter with 1/4 cup olive oil.
-Marinade the meat over night. First start by putting olive oil on the meat, then salt and crushed black pepper. Be generous with the pepper. Sprinkle some cardamon powder on the meat as well.
-In a chopper, finely chop the onion then add a cup of yogurt and two tablespoons of tomato paste, blend well. Use this mixture to coat the meat all around (top and bottom). Place in the fridge over night or until you are ready to bake it.
-When ready to bake: add a cup of water to the pan place rack in the middle of the oven and bake at 325 degrees for about 2 hours or until the meat is done and has a nice color.
Viola! you have yourself a delicious meal! :)
As for the veggies...
I used potatoes, zucchini and carrots. I marinated them with olive oil, salt and pepper. You can add them to the meat tray half way through the cooking process or you can bake them in a separate pan.
The BEST and healthiest dessert you've had in a while. Yes it's healthy even though it has butter in it! :) Butter is considered a good fat, unlike margarine, or vegetable oils (with the exception of olive oil of course). Try it, you won't regret it... guaranteed!
4 cups sweet potato cubed 1/2 cup honey 2 eggs beaten 1/2 tsp salt 4 tbsp butter softened 1/2 cup milk 1/2 tsp vanilla
topping 1 cup walnuts chopped 10 dates pitted and chopped 3 tbsp of butter soft 1/3 cup shredded coconut
Preheat oven to 175 C Cook sweet potatoe, steam or boil. Mash, and mix with honey, eggs, salt, butter, milk and vanilla till fluffy and smooth. (make sure you add the eggs last so the "just-boiled" sweet potatoes don't cook them. I usually add the cold milk to it and other ingredients first, mash it a bit and when it cools off i add the beaten eggs and mix them in) Put in a 9 x 13 greased with butter In a med. bowl mix walnuts, dates, shredded coconut and cut butter into it sprinkle on top of sweet potatoe mixture Bake 30 min.
This recipe was sent to me via my sweet sister and teacher Noura Shamma.
Note: you can make this without meat and substitute with some celery if you like.
Ingredients: 1 pound ground beef (1/2 kg ) 2 large onion garlic salt pepper cinnamon ground cumin allspice paprika oregano 3 cans of chopped tomatoes (or if you have fresh you can use those) 2 cans of navy beans tomato sauce (or paste - if you use paste you'll need to add water)
Process: Chop 1 onion, saute in oil until golden, add garlic, fry briefly add ground beef and mix w/onions, break up the meat with a fork add about a cup of water add salt, pepper, cumin (about 1 teaspoon), cinnamon (1 teaspoon), allspice (1 teaspoon), red pepper/chili if you like let the meat cook - add more spices as you like,
In a separate pot - chop and fry onion, with garlic add oregano, salt, pepper, let it fry 30seconds add the tomatoes let that cook a bit then add paprika (1-2 teaspoon) add tomato sauce (1 can) let that simmer add more spices to taste
drain the navy beans and wash them (avoid the ones w/added sugar) add the beans to the tomatoes add the meat let the whole thing simmer as long as you can, add water if starts to cook down too much.
the longer it cooks the better it tastes, if you can even do it the day before that would be better.
-Heat olive oil in pan, add onions and saute until they start to become tender, add garlic.
-Add the spices: cumin seed, paprika, coriander.
-Add eggplant and salt & pepper to taste.
-When the eggplant starts to get soft add the tomato paste and water. Let it simmer until the eggplant is fully cooked. You can cover it while it's cooking so it doesn't dry out too much. You can also add more tomato paste and water to your liking.