Ingredients
For potato paste:
- Potatoes: 6 pcs
- Salt: one and a half teaspoons
- Black pepper: a quarter of a teaspoon (ground)
- Eggs: 1 piece
For the filling:
- Vegetable oil: 2 tablespoons
- Onions: 2 tablets (chopped)
- Minced meat: 400 grams
- Chicken broth: 2 cubes
- Pine nuts: 2 tablespoons (roasted)
- Black pepper: a quarter of a teaspoon (ground)
- Mixed spices: a teaspoon
- Ground cake: 4 tablespoons (qrishla)
- Butter: 4 tablespoons
How to prepare
- Grease the oven tray with two tablespoons of melted butter and sprinkle the tray with two tablespoons of the ground cake, then set it aside, keeping the remaining amount of butter and the ground cake.
- Boil the potatoes in the water until they are soft, then drain and set aside to cool, peel and mash them, then mix them with salt, pepper and eggs, then set them aside.
- Heat the oil in a saucepan and fry the onions for two minutes, then add the minced meat and stir over the heat for 5 minutes until it turns brown.
- Add the stock cubes, pine nuts and spices, stir until all ingredients are combined, then set aside.
- Distribute half of the mashed potatoes in the prepared oven tray, then spread the filling over the potatoes, followed by the rest of the mashed potatoes on top.
- Sprinkle the remaining amount of the ground cake on top and pour the remaining amount of melted butter on top.
- Bake the tray in a preheated oven for 25 minutes, until the top is golden.
Ingredients
- Fillet thickness: 1 kilo
- Tomato: 4 pcs (chopped)
- Lemon: 1 piece (sliced)
- Carrots: 2 tablets (cut into circles)
- Potato: 2 tablets (cut into cubes)
- Onion: 1 piece (chopped slices)
- Vegetable oil: a quarter cup
- Green coriander: ½ cup (chopped)
- Lemon juice: a quarter of a cup
- Olive oil: a tablespoon
- Paprika: a tablespoon
- Garlic: 5 cloves (crushed)
- Cumin: a tablespoon
- Red pepper: half a teaspoon
- Ginger: a teaspoon
- Cream: a cup (low fat)
How to prepare
- 1. Mix the coriander, vegetable oil, garlic, paprika, cumin, red pepper and lemon juice, and divide the mixture into two plates.
- 2. Soak the fish in the mixture for at least two hours in the refrigerator.
- 3. Put the olive oil in a crock or oven dish and distribute the carrots, potatoes, ginger, onions and tomatoes and season with salt.
- 4. Put the marinated fish pieces and pour the rest of the seasoning over the mixture and cream.
- 5. Distribute the lemon rings, cover the casserole with tin foil, and put it in the oven on a low heat for 45 minutes or until the vegetables are tender.
Ingredients
- Carrots: 2 tablets (grated)
- Dates: half a cup (chopped)
- Walnuts: ¼ cup (chopped and roasted)
- Lemon juice: a tablespoon
- Cumin: a quarter of a teaspoon (ground)
- Balsamic vinegar: a tablespoon
- Salt: a quarter of a teaspoon
- Mint: 1 tablespoon (fresh and chopped)
How to prepare
- Mix carrots with walnuts and dates in a plate.
- Add salt, lemon juice, balsamic vinegar and cumin, and mix well.
- Add mint to garnish and serve.
Ingredients
- Balsamic vinegar: a tablespoon
- Feta cheese: half a cup (cut into cubes)
- Lemon juice: a tablespoon
- Watermelon: 2 cups (chopped into small cubes)
- Mint: a tablespoon (chopped / for garnish)
- Black olives: ½ cup (sliced)
How to prepare
- Arrange the melon, cheese and olives on a plate.
- Distribute balsamic vinegar and lemon juice, garnish with mint and serve.
Ingredients
- Steak: 350 grams
- Onions: 5 grains (large size / chopped)
- Butter: 4 tablespoons
- Thyme: a tablespoon (chopped)
- Bay leaf: 1 sheet
- Salt: half a teaspoon
- Black pepper: a quarter of a teaspoon
- Red grape juice: half a cup
- Meat broth: 1/4 cup (beef)
- Cooking cream: a quarter of a cup
How to prepare
- Begin preparing the onion mixture, by melting the butter in a large skillet over medium-low heat.
- Once the butter melts, add the onions, bay leaf and thyme and stir to coat the butter. Cook, stirring frequently, for 25-30 minutes, until onions are soft and brown.
- Sweeten pan with grape juice, stir and cook juice for 3 minutes, add beef broth and cream, stir and turn off heat.
- Remove the bay leaf, cover the pot and keep it warm.
- Season the steaks with plenty of salt and pepper and place them on a grill over medium-high heat.
- Grill 6-7 minutes on each side, adding a few minutes to each side if you want a well-cooked steak.
- Remove the steak from the grill and let it rest, covered with tin foil, for 5 minutes.
- Cut the steak into thick slices and serve with onion sauce.
Ingredients
To prepare the chicken:
- Chicken breast: 2 breasts (cut into small cubes)
- Salt: half a teaspoon
- Hot sauce: a quarter cup
- Flour: half a cup
- Corn starch: a tablespoon
- Oil: abundant
To prepare the rice:
- Basmati rice: a cup
- Onion: 1 piece (chopped)
- Sugar: a teaspoon
- Hot water: 2 cups
- Salt: a teaspoon
- Peas: half a cup
- Vegetable oil: 2 tablespoons
How to prepare
- To prepare the chicken: In a bowl, mix the chicken cubes with salt and hot sauce and set aside the mentioned ingredients.
- In a second bowl, mix the flour with the cornstarch and add the chicken cubes to the flour mixture, taking into account the excess of the latter from the cubes when frying in the hot oil, until they become golden in color. Drain the chicken cubes and set them aside.
- To prepare the rice: Start by heating the oil in a saucepan on the stove, then add the chopped onions and sugar, stirring until the onions acquire a light brown color.
- Pour hot water, sprinkle with salt, and when the water begins to boil, add both: peas and rice, and let the mixture boil a little over a medium heat, then reduce the heat and leave the mixture on low heat for 10 minutes.
- Add the fried chicken pieces and leave the ingredients on the fire for an additional 10 minutes.
Ingredients
- Basmati rice: a cup and a half (washed and soaked in cold water for 30 minutes)
- Carrots: 2 tablets (peeled and grated)
- Kabsa spice: half a teaspoon
- Black pepper: half a teaspoon
- Salt: a teaspoon
- Chicken broth: two cups and three quarters of a cup
- Pine nuts: a quarter cup (roasted)
How to prepare
- Put the rice and the kabsa spices in a non-stick saucepan over a medium heat, stirring.
- Add the grated carrots, black pepper, salt and kabsa spices and stir until the ingredients are roasted together.
- Add chicken broth and bring the mixture to a boil over high heat.
- After it boils, reduce the heat, cover the pot, and leave it for 30 minutes until it becomes soft.
- Put the rice in a serving dish, garnish with toasted pine nuts and serve hot.
