Kibbeh
Spoiler
Ingredients
1kg of red meat
500g of burghul wheat, which is soaked in water until soft.
1/2 kg onion (chop half fine and the other half julienne style)
Salt
1 tablespoon fresh finely chopped mint
Red paprika powder
Gouda cheese
Mix the meat, onion, red paprika powder, mint, salt, and burghul together, and form ball-like shapes (handshaped).
Add a small piece of gouda cheese at its center and cover it.
Fry in Canola oil until it changes color.
1kg of red meat
500g of burghul wheat, which is soaked in water until soft.
1/2 kg onion (chop half fine and the other half julienne style)
Salt
1 tablespoon fresh finely chopped mint
Red paprika powder
Gouda cheese
Mix the meat, onion, red paprika powder, mint, salt, and burghul together, and form ball-like shapes (handshaped).
Add a small piece of gouda cheese at its center and cover it.
Fry in Canola oil until it changes color.
Yeast roll recipe
Spoiler
Ingredients
1/2 cup warm water
1 packet (1/4 oz) active yeast (use Fleischmann's)
1 tsp. granulated sugar
1 cup warm milk
1/4 cup honey
1 large egg (beaten)
1/2 cup plus 3 Tbsp. melted salted butter, divided
1 1/2 tsp. kosher salt
4 cups all purpose flour
Recipe
Step 1
Combine warm water, yeast, and sugar in a small bowl; let stand until mixture bubbles, about 5 minutes.
Step 2
Beat warm milk, honey, egg, and 1/2 cup of the melted butter with a heavy-duty electric stand mixer on medium speed until well blended. Add yeast mixture and salt; beat until combined. With mixer running, gradually add flour until well combined.
Step 3
Transfer dough to a bowl coated with cooking spray. Cover with plastic wrap, and chill 8 hours or overnight.
Step 4
Lightly grease 2 (12-cup) muffin pans. Place chilled dough on a lightly floured surface; punch down dough into an 8-inch circle. Cut dough into quarters. Cut each quarter into 4 wedges; roll each wedge into an 8-inch-long rope. Starting at end, roll each rope into a spiral shape, and place in a prepared muffin cup. Cover pans with plastic wrap; let rise in a warm (80°F to 85°F) place, free from drafts, 45 minutes.
Step 5
Preheat oven to 400°F. Brush rolls with 2 tablespoons of the melted butter; bake in preheated oven until golden brown, 15 to 18 minutes. Cool on a wire rack. Brush with remaining 1 tablespoon melted butter.
1/2 cup warm water
1 packet (1/4 oz) active yeast (use Fleischmann's)
1 tsp. granulated sugar
1 cup warm milk
1/4 cup honey
1 large egg (beaten)
1/2 cup plus 3 Tbsp. melted salted butter, divided
1 1/2 tsp. kosher salt
4 cups all purpose flour
Recipe
Step 1
Combine warm water, yeast, and sugar in a small bowl; let stand until mixture bubbles, about 5 minutes.
Step 2
Beat warm milk, honey, egg, and 1/2 cup of the melted butter with a heavy-duty electric stand mixer on medium speed until well blended. Add yeast mixture and salt; beat until combined. With mixer running, gradually add flour until well combined.
Step 3
Transfer dough to a bowl coated with cooking spray. Cover with plastic wrap, and chill 8 hours or overnight.
Step 4
Lightly grease 2 (12-cup) muffin pans. Place chilled dough on a lightly floured surface; punch down dough into an 8-inch circle. Cut dough into quarters. Cut each quarter into 4 wedges; roll each wedge into an 8-inch-long rope. Starting at end, roll each rope into a spiral shape, and place in a prepared muffin cup. Cover pans with plastic wrap; let rise in a warm (80°F to 85°F) place, free from drafts, 45 minutes.
Step 5
Preheat oven to 400°F. Brush rolls with 2 tablespoons of the melted butter; bake in preheated oven until golden brown, 15 to 18 minutes. Cool on a wire rack. Brush with remaining 1 tablespoon melted butter.
Bacon Wrapped Dates
Spoiler
* pitted deglit noor (sweeter) or medjool dates
* back or center cut bacon strips
* Toothpicks
pre-heat oven to 400F/205C
cut bacon strips in half, wrap around date, secure with toothpick
put on an edged cookie sheet
cook for 18 minutes
let cool/drain on a cooling rack over some paper towels
* back or center cut bacon strips
* Toothpicks
pre-heat oven to 400F/205C
cut bacon strips in half, wrap around date, secure with toothpick
put on an edged cookie sheet
cook for 18 minutes
let cool/drain on a cooling rack over some paper towels
Scrambled Eggs
Spoiler
scramble 4 eggs and put salt and pepper on them for a cheap and easy lunch
Marinated Chicken Kebabs
Spoiler
4 tablespoons greek/natural yoghurt
4 boneless skinned chicken breasts/thighs, diced into 1 inch~ pieces
1tsp hot chilli powder (my preference, you can make it hotter or milder)
1/2 tsp garam masala
1/2 tsp ground coriander
1/2 tsp ground cumin
1/2 tsp paprika
1 tsp turmeric
pinch of ground cloves
1 teaspoon kosher salt
1 crushed garlic
1/2 tsp grated ginger
2 tbsp lemon juice (or one juiced lemon)
Mix everything (including chicken) into a large bowl and toss until the chicken is completely covered and the marinade is completely mixed. Marinate (in a refrigerator) for at least about 4 hours but generally the more time the better, I usually do it overnight (so a good 14 hours usually).
Once done marinating, take chicken out and put on skewers (if using wooden skewers it's best to soak them in water for about 30 mins beforehand so they don't burn). You can put extra veg like peppers or onions on the skewers too but it's not mandatory. Grill until cooked through, usually something like 15/20 minutes depending on how hot the grill is and how thick you cut the chicken. Serve hot, immediately.
4 boneless skinned chicken breasts/thighs, diced into 1 inch~ pieces
1tsp hot chilli powder (my preference, you can make it hotter or milder)
1/2 tsp garam masala
1/2 tsp ground coriander
1/2 tsp ground cumin
1/2 tsp paprika
1 tsp turmeric
pinch of ground cloves
1 teaspoon kosher salt
1 crushed garlic
1/2 tsp grated ginger
2 tbsp lemon juice (or one juiced lemon)
Mix everything (including chicken) into a large bowl and toss until the chicken is completely covered and the marinade is completely mixed. Marinate (in a refrigerator) for at least about 4 hours but generally the more time the better, I usually do it overnight (so a good 14 hours usually).
Once done marinating, take chicken out and put on skewers (if using wooden skewers it's best to soak them in water for about 30 mins beforehand so they don't burn). You can put extra veg like peppers or onions on the skewers too but it's not mandatory. Grill until cooked through, usually something like 15/20 minutes depending on how hot the grill is and how thick you cut the chicken. Serve hot, immediately.
Crab cakes
Spoiler
Ingredients:
1/3 c. mayonnaise
1 large egg, beaten
2 tbsp. Dijon mustard
2 tsp. Worcestershire sauce
1/2 tsp. hot sauce
Kosher salt
Freshly ground black pepper
1 lb. jumbo lump crabmeat, picked over for shells
3/4 c. panko bread crumbs (or saltines)
2 tbsp. Freshly Chopped Parsley
Canola oil, for frying
Lemon wedges, for serving
Tartar sauce, for serving
Directions:
1. In a small bowl, whisk together mayo, egg, Dijon mustard, Worcestershire, and hot sauce, and season with salt and pepper.
2. In a medium bowl, stir together crabmeat, panko, and parsley. Fold in mayo mixture, then form into 8 patties.
3. In a large skillet over medium-high heat, coat pan with oil and heat until shimmering. 4.Add crab cakes and cook, in batches, until golden and crispy, 3 to 5 minutes per side.
5. Serve with lemon and tartar sauce.
Salmon Croquettes
Spoiler
Vegetable oil for frying
1 (14.75 ounce) can pink salmon, drained
2 large eggs, lightly beaten
1/4 cup chopped onion
1/4 cup dry bread crumbs or all-purpose flour
2 tablespoons cornmeal
1/2 teaspoon salt
1/2 teaspoon black pepper
Heat Oil in a large skillet, about half an inch of oil.
In a large bowl, mix all the other ingredients, then form into about 4-6 patties.
Fry each patty for about 5 minutes, flipping once after about 2. Cook till golden brown on each side.
Place on paper towels and pat excess oil off.
Once cooled, serve with a lemon wedge to garnish
Chicken Sauce for Pasta
Spoiler
Ingredients
1 onion
1 carrot
2 cloves of garlic
1/2 stalk of celery
1/2 tbsp butter (7g)
1 tbsp of olive oil (15 mL)
ground chicken (360 g)
1/3 cup of milk (85 mL)
1 cup of canned tomatoes (260 g)
2 tsp of tomato paste (12 g)
1 tsp of dried oregano (1 g)
1. Finely chop the onion, carrot, garlic, and celery.
2. Heat the oil and butter in a saucepan over medium heat. Add the vegetables, then cook until softened, 5-6 min, with some stirring. Add the chicken, then salt and pepper to taste. Cook, stirring frequently and breaking up the meat with a spoon until it loses its pink colour and starts browning, about 7-8 min.
3. Raise the heat to high, then add the milk. Cook, stirring frequently, until the liquid has evaporated, about 3 min.
4. Stir in the diced tomatoes, tomato paste, and oregano, then cover and simmer gently over low heat for at least 1 h. Stir occasionally and add some water as needed to prevent the sauce from becoming too dry. Season with additional salt and pepper. It is important to simmer all the ingredients until the sauce is thick and the chicken very tender.
1 onion
1 carrot
2 cloves of garlic
1/2 stalk of celery
1/2 tbsp butter (7g)
1 tbsp of olive oil (15 mL)
ground chicken (360 g)
1/3 cup of milk (85 mL)
1 cup of canned tomatoes (260 g)
2 tsp of tomato paste (12 g)
1 tsp of dried oregano (1 g)
1. Finely chop the onion, carrot, garlic, and celery.
2. Heat the oil and butter in a saucepan over medium heat. Add the vegetables, then cook until softened, 5-6 min, with some stirring. Add the chicken, then salt and pepper to taste. Cook, stirring frequently and breaking up the meat with a spoon until it loses its pink colour and starts browning, about 7-8 min.
3. Raise the heat to high, then add the milk. Cook, stirring frequently, until the liquid has evaporated, about 3 min.
4. Stir in the diced tomatoes, tomato paste, and oregano, then cover and simmer gently over low heat for at least 1 h. Stir occasionally and add some water as needed to prevent the sauce from becoming too dry. Season with additional salt and pepper. It is important to simmer all the ingredients until the sauce is thick and the chicken very tender.
Challah Bread
Spoiler
1 tsp sugar
½ cup hot water
1 package of yeast
½ cup olive oil
½ hot water
¼ cup sugar
2 tsp salt
2 eggs
2 ½ cups of flour
1 cup whole wheat flour
1 egg to brush Challah
Rinse large bowl with hot water then empty the bowl, put 1 tsp sugar in bowl, dissolve with half cup of hot water, then put in 1/4 oz yeast. Let rest for 10 minutes.
Stir
Add remaining ingredients except for the third egg (may add additional flour is dough is sticky). Cover the dough and let rest for 10 minutes. Then knead dough for 5 minutes or til dough is semi-elastic. Cover and let rise to double the original size. Punch dough down, let rise again to double original size, and punch it down again. Separate the dough into 6 strands. Take three strands then braid the bread (if you don't know how to braid, look up tutorial on braiding on YouTube). Repeat this for a second loaf.
Place braided loaves on parchment paper, and preheat oven to 375 Fahrenheit. The loaves should take about 10 or 15 minutes to be done, but keep an eye on the bread and take out when they're golden brown.
½ cup hot water
1 package of yeast
½ cup olive oil
½ hot water
¼ cup sugar
2 tsp salt
2 eggs
2 ½ cups of flour
1 cup whole wheat flour
1 egg to brush Challah
Rinse large bowl with hot water then empty the bowl, put 1 tsp sugar in bowl, dissolve with half cup of hot water, then put in 1/4 oz yeast. Let rest for 10 minutes.
Stir
Add remaining ingredients except for the third egg (may add additional flour is dough is sticky). Cover the dough and let rest for 10 minutes. Then knead dough for 5 minutes or til dough is semi-elastic. Cover and let rise to double the original size. Punch dough down, let rise again to double original size, and punch it down again. Separate the dough into 6 strands. Take three strands then braid the bread (if you don't know how to braid, look up tutorial on braiding on YouTube). Repeat this for a second loaf.
Place braided loaves on parchment paper, and preheat oven to 375 Fahrenheit. The loaves should take about 10 or 15 minutes to be done, but keep an eye on the bread and take out when they're golden brown.