Iraqi Atma (daolamah)

Ingredients Black pepper, to taste Kusa, engraved and vacuum, 0.50 kg Grape Leaves, 0.25 kg Tomato 0.6 kernels Dug potatoes, 0.50 kg The size of a small eggplant engraved, 0.50 kg Onions cored, 0.25 kg Soaked rice, Hill ground, 0.50 teaspoon Salt, to taste Garlic, 2 cloves Tomatoes, a small box Molasses pomegranate, 3 tablespoons Minced meat, kg Cabbage, a small head ------------------------------------------------------ How to prepare - Confuse rice after washing with salt and pepper and pepper and pomegranate molasses, garlic, meat and cardamom. - Are afraid Balhacop components and put them in the pot and then put the mixture of tomato paste. - Put three cups of water in the pot on high heat until boiling. - Put the pot on low heat to mature and the volatility of the components

benefits of sardines

------------------------------------ Here are six important health benefits of sardines. Cardiovascular Benefits Sardines are rich in numerous nutrients that have been found to support cardiovascular health. They are one of the most concentrated sources of the omega-3 fatty acids EPA and DHA, which have been found to lower triglycerides and cholesterol levels. Sardines are an excellent source of vitamin B12, which promotes cardiovascular health as it is intricately tied to keeping levels of homocysteine in balance; homocysteine can damage artery walls, with elevated levels being a risk factor for atherosclerosis. Bone and Joint Health Sardines are a superb source of bone-building calcium and contain surprisingly high concentrations of vitamin D, a nutrient not so readily available in the diet. Vitamin D prevents unwanted inflammation and helps bones in their absorption of calcium. Sardines are a great source of phosphorus too, a key mineral in strengthening the bone matrix. Recent studies also show that the omega-3s found in abundance in sardines support joint cartilage and help regulate and stabilize the balance of collagen and minerals in bone and surrounding tissue. ----------------------------------------------------------------- Cancer Prevention For many years, researchers have known that vitamin D participates in the regulation of cell activity. Because cell cycles play such a key role in the development of cancer, optimal vitamin D intake may turn out to play a significant role in the prevention of various types of cancer. Selenium, of which sardines are also a very good source, is a mineral with powerful antioxidant activity, whose dietary intake has been associated with reduced risk of cancer. The Omega-3 fatty acids found in sardines have also been connected to decreased risk for several types of cancer, including colorectal cancer, prostate cancer, and breast cancer. Regular omega-3 intake has been proven particularly effective against the blood cell or lymph cell-related cancers such as leukemia, multiple myeloma, and non-Hodgkins lymphoma. Consumption of fatty fish, such as sardines, presents substantial protection against renal cell carcinoma, the most common form of kidney cancer. Eye Health The high levels of omega-3 essential fatty acids in sardines offer substantial protection against macular degeneration (AMD) of the eye, a condition in which fine vision deteriorates, resulting in central vision loss and is the leading cause of blindness in people over 50. Studies also strongly suggest that the consumption of omega-3 fatty acids also reduces the risk of dry eye syndrome, a common cause of ocular complaints. Skin and Hair The omega-3s found in seafood lock moisture into skin cells, encouraging the production of strong collagen and elastin fibers, which contribute to more youthful looking skin. Omega-3s have also been known to alleviate skin blemishes and maintain good hair luster. Omega-3s provide nourishment to hair follicles, helping hair grow healthy and preventing hair loss. A rich supply of proteins is also important for hair growth. The high protein content of seafood helps maintain strong, healthy hair. Packed full of Protein Sardines are rich in protein, which provides us with amino acids. Our bodies use amino acids to create new proteins, which are the foundations for cells. Proteins form the basis of muscles and connective tissues, antibodies that keep our immune system strong, and deliver oxygen and nutrients throughout our bodies.

Jordan National Dish, Mansaf

-------------------------------------------------------------------------------- Each country has its national dish, which it is famous for. Jordan has a certain dish that is fantastic and extremely yummy, the Mansaf. What makes this dish special is the white sauce it is mainly made of, salted dried goat milk “Jameed”. Jordanians are well known for their hospitality, and the Mansaf plays a big part in the hosting of guests. It is served in a big round tray, and people eat it using their bare hands, this might sound uncivilized, but it is not, it is actually part of the Jordanian tradition which has been a characteristic of Jordanian history for years on end. Mansaf has three basic ingredients; rice, lamb meat and goat milk. Ingredients: 1 kilo cooked rice "washed, boiled in water and with butter added at the end” 1 kilo lamb meat “cut in big chunks” 1 big whole onion ½ kilo liquid salted goat milk “you can buy it from the super store or a “Jordanian house” store, the product is called Jameed El-Kasih” Pine nuts “fried” Wash the meat and drain it until it has gotten rid of all its excess water, put it in a big pot and pour the Jameed or goat’s milk over it, add 4 as much water “2 liters” to the milk, cook it on a high fire and drop the onion in the pot. Let it boil for one hour, then lower the heat and leave the pot uncovered, stirring occasionally. To cook properly, it needs three hours on the fire. When done and the meat is soft and properly cooked, put the rice in a big round tray, and put the meat over it, pour some Jameed over them all and sprinkle the pine nuts all over the tray. Pour the rest of the Jameed in a bowl and keep it on the table in case you would like to pour some more over the rice to make it soggier.

Snails in Broth ( babbouche) morocco

snails-in-Marrakesh-Morocco Here I have adapted the spice blend of Choumicha, the queen of contemporary Moroccan cooking. It’s a relatively simple one, but flavorful and balanced. Moroccan snails are white with distinctive chocolate brown whirls, smaller than the classic French escargot. Live snails added to boiling water will retract inside the shell and be hard to remove later to eat. When the snails are first cooked, it’s important to bring the water to a very slow boil. While live snails can be hard to find, many gourmet shops carry preserved ones in cans. Serves 4 to 6 2 lb/910 g fresh snails or snails in brine Salt Wine vinegar or other vinegar for cleaning snails 2 sprigs dried thyme 1⁄2 Tbsp aniseed 1⁄2 Tbsp caraway seeds 1⁄2 tsp gunpowder green tea leaves Peel from 1⁄2 orange, white pith scraped away Two 3-in/7.5-cm pieces licorice root or 1 tsp ground aniseed 2 bay leaves 1⁄2 tsp dried mint 10 sprigs fresh mint 2 small dried hot red chiles If using live snails, wash with plenty of water. Use salt and vinegar to scrub clean if the shells are dirty. Repeat as needed. Rinse well. Put the snails in a large pot with about 3 qt/2.8 L water. Bring to a slow boil over low heat—figure about 45 minutes for this—watching to keep the snails inside the pot. When the water reaches a boil and foam comes to the surface, drain the snails in a colander. Rinse the snails well with running water and rinse out the pot. If using snails preserved in brine, drain the brine and rinse the snails well. In a large pot, add the snails and cover with water. Bring to a boil over high heat and boil for 5 minutes. Drain the snails in a colander. Rinse the snails well with running water and rinse out the pot. Return the snails to the pot. Cover with 8 cups/2 L water, and add the thyme, aniseed, caraway seeds, tealeaves, orange peel, licorice root, bay leaves, dried mint, and fresh mint. Season with a pinch of salt. Bring to a boil over high heat, reduce the heat to medium-low, loosely cover, and simmer for 1½ hours. The snails should be tender and the broth rich and flavorful. Add the chiles and cook for 10 minutes. Taste the broth and adjust the seasoning as needed. Serve the snails hot in bowls with some broth. Use a toothpick to extract the snails from their shells.

SPICY FISH TAJINE

Ingredients The amount of vegetables and other ingredients depends on the weight of fish you are using. These measurements are based on 600 grams of fish filets (ling, whiting, mackerel, tuna, skipjack, salmon, coley, sardines, swordfish, John Dory, etc.). If using more or less fish, try to use more or less the same proportions of the other ingredients. 8 to 12 medium-size potatoes, peeled Half a head of garlic 600 g / 1.6 pounds fish, fileted Chili powder Mixture of spices for fish or curry 1 small bunch of cilantro, chopped 3 or 4 medium-size onions 4 to 6 tomatoes 1 lemon Olive oil to taste 10 cl / 3.4 fluid ounces water Salt and pepper to taste ---------------------------------------------------------------- Instructions 1. Preheat oven to mark 7 or 500° F. 2. Carefully check that there are no bones remaining in the filets. Remove any you find. 3. Cut potatoes into ½-cm / 1/4-in. slices. 4. Arrange sliced potatoes in a non-stick baking dish so that they form a single layer on the bottom of the pan. 5. Lightly salt and pepper. 6. Peel and crush garlic cloves. Cut each clove in half and remove any sprouts. Distribute evenly over potatoes. 7. Distribute fish filets evening over garlic and potatoes. 8. Salt and pepper. Sprinkle with chili powder. Sprinkle with spices and cilantro. 9. Peel onions. Slice. Distribute evenly over other ingredients in baking dish. 10. Slice lemon, throwing away ends. Remove seeds. Distribute evenly. 11. Slice tomatoes. Distribute evenly. 12. Drizzle a generous amount of olive oil over the ingredients in the baking dish. 13. Pour in the water. 14. Salt and pepper lightly. 15. Bake in preheated oven for one hour. 16. Serve immediately white hot.

basboussa

Ingredients: Syrup Ingredients 2 1/4 cups sugar 1 1/2 cups water juice from 1 lemon (or 2 tablespoons orange juice) 1 teaspoon honey(optional) ------------------------------------ Cake Ingredinets 2 cups semolina 1 cup sugar 1 stick butter, softened 1 cup whole milk 1 1/2 teaspoon vanilla extract 1 tablespoon baking powder 1 tablespoon baking soda 2 eggs blanched split almonds -------------------------------------------------------------------------------------------------------------------- (Preparation: Prepare syrup first. Dissolve sugar in water in a medium saucepan. Add lemon juice and bring to a boil. Once the syrup begins to boil, add in honey. Reduce heat and allow to slowly boil for about 8-10 minutes. Remove from heat and set aside. ) Preheat oven to 350 degrees. Lightly grease and flour a 9x12 baking dish. Cream together butter and sugar in a mixing bowl. Add eggs and vanilla. In a separate bowl, combine semolina, baking powder, and baking soda. Slowly add to butter and egg mixture. Stir in milk. Pour mixture into baking dish and smooth with spoon. Take a butter knife and make diagonal lines from left to right and complete to make diamond shapes. Place an almond in the center of each diamond. Bake for 25 minutes. Remove cake from oven and pour syrup over cake until no more can be absorbed. Allow to cool for 20 minutes.

Stuffed grape leaves

zaalouk morocco

ingredients: 1 large eggplant, peeled and chopped* 4 large tomatoes, peeled, seeded and chopped 3 cloves of garlic, finely chopped or pressed 1/3 cup chopped fresh cilantro and parsley, mixed 1 tablespoon paprika 1 tablespoon cumin 1 1/2 teaspoons salt 1/8 teaspoon cayenne pepper (optional) 1/4 cup olive oil 1/3 cup water small wedge of lemon (optional) Preparation: *Rather than peeling and chopping the eggplant, you might prefer to roast it. Slice the eggplant lengthwise and place it skin-side-up under a broiler. Leave it to roast for about 15 minutes, or until the skin is scorched and and the eggplant is very tender. Scoop out the roasted eggplant from the skin, puree it with a vegetable masher, and proceed with the recipe. To Make the Zaalouk: Mix all ingredients in a large, deep skillet or pot. Cover and simmer over medium to medium-high heat for 30 minutes, stirring occasionally. Adjust the heat if necessary to avoid burning the zaalouk. Use a spoon or potato masher to crush and blend the tomatoes and eggplant. If you like, a small wedge of lemon can be added to the pan at this time. Continue simmering, uncovered, for 10 minutes or until the liquids are reduced and the zaalouk can be stirred into a heap in the center of the pan. Serve warm or cold with crusty bread.

Meat and plum Tajine

Meat plum is one of the tastiest eating Moroccan. So is cooked in honor of guests and mustahabb in concerts and weddings. This recipe is easy to setup and not time consuming.Just follow these steps: Ingredients 1 kilo lamb or beef (no fat) 7 cloves garlic 1 cup vegetable oil 1 kilo of onions 100 grams fried almonds 3 hard boiled eggs 250 grams of plum 50 grams of sesame 1 teaspoon Skinajabir (Ginger) 1 teaspoon black pepper 1 teaspoon of margarine ½ teaspoon of saffron Preparation Place the garlic, cinnamon, ginger, black pepper and oil, ghee and saffron in a bowl and mix total Rubbed pieces of meat in the previous mixture to soak Put oil, onions and meat mixture into the cooking pot over medium heat Add a cup of water, stirring constantly so as not to burn spices Leave the pot for 45 minutes or until tender, at the same time set up a plum Put a cup of water in a pot to cook different over medium heat Add plum and sugar or honey and leave it for 10 minutes or until Atasl Make sure that the meat very mushy before applying Application in a vase, place meat and gravy and Zain Balbrkoq sesame Almgams and boiled eggsYou can modify these amounts as you want or as desired quantity. Not necessarily be bound by this method or content.

Palestinian Falafel

Ingredients: * 3 kilograms Chick Peas * 1/4 kilogram Garlic * 1/2 kilogram Onion * 1/4 kilogram Parsley * 4 tablespoons Falafel Spice: (Cumin, Turmeric, Coriander, and Cayenne) * 2 tablespoons Carboneh (baking soda) * Salt to taste. Sok the chick Peas in water for at least 8 hours. Grind the Chick Peas, Garlic, Onion and Parsely together, with a small amount of water, adding the falafel spices, carboneh, and salt. Leave set for at least one hour, then deep-fry in hot oil for about three-minutes, or until brown (note: the quantities listed are for restaurant quantities, adjust the ingredients accordingly).

Saudi Kabsa

Put rice on a serving platter with chicken pieces arranged around the circumfrence. Toss raisins and almonds over all. Chicken kabsa is one of the most popular dishes in Saudi Arabia. It is considered a staple. 1 2/12 – 3 pound chicken, cut into eight pieces 1/4 cup vegetable oil 2 medium onions, sliced 1 (12 ounce) can tomato puree 2 medium tomatoes, chopped 4 cloves garlic, crushed 2 medium carrots, grated Grated rind of one orange 4 cloves 4 cardamom pods 3 sticks cinnamon Sale and pepper to taste 1 pound long grain rice 1/4 cup raisins 1/4 cup sliced almonds Sautee onion in oil until it begins to brown. Add chicken pieces, tomato puree, chopped tomatoes and garlic and stir for about five minutes over low heat. Stir in three cups hot water, grated carrot, orange rind, spices, salt and pepper to taste. Cook over medium heat, covered, about 20-25 minutes, until chicken is done. Remove chicken. Set aside to keep warm. Stir rice into the liquid inthe pan, and cook, covered over low heat for about 35 – 40 minutes, or until liquid is absorbed. Put rice on a serving platter with chicken pieces arranged around the circumfrence. Toss raisins and almonds over all.

harira Richest Soup (morocco)

Ingredients 6 oz meat cut into 1″ cubes 1 large yellow onion, small diced 3 large stalks celery, small diced 2 large steak tomatoes, grated 1/2 cup dry lentils 1 – 16oz. can garbanzo beans 1 1/2 Tbsp Salt 1/2 to 1 tsp black pepper 1 tsp turmeric 1 1/2 tbsp canola oil 2 Tbsp chopped italian parsley 2 Tbsp + 1 Tbsp chopped cilantro 1 – 6oz can tomato paste 1/4 cup broken angel hair pasta 1/3 cup all purpose flour 1 Tbsp corn starch 4.5 quarts water + more as needed 1/4 tsp smen (aged/cured salted butter) 2 eggs, lightly beaten Directions Soak the lentils in slightly warm water. In a large pot, over medium high heat, place the oil then add the meat and the onions and sautee for about 10 min. Add the celery, salt, pepper, turmeric, grated tomato, parsley, and 2 Tbsp cilantro, stir to combine, add water, cover, and bring to a boil. Uncover, reduce the heat to medium low, and simmer for 10 min. Rinse and drain garbanzo beans and lentils, then add to the pot and continue simmering about 15 min or until the lentils are just about done, then add tomato paste diluted in some water and the angel hair, stir to prevent the pasta from sticking to each other. Meanwhile, mix the flour and corn starch with a little water to make a thin paste and set aside. When the pasta is al-dente, turn up the heat to medium high, add the flour paste, and stir constantly for about 2 min. Add the remaining of the cilantro, aged butter, then pour the eggs in slow stream stirring gently so not to break the eggs too much, cook for a minute, turn off the heat, and let it sit for about 10 min. Serve with madjoul dates or your favorite dried figs. Until next time, eat well, live well! Cheers :)

Meat and Vegetable Tagine (Basic Tagine Recipe)

This recipe is for a tagine for four servings, increase or decrease ingredients based on the size of your tagine. 1 lb. cubed beef 1.5 red onions 3 carrots, peeled and cored 2 zucchinis 2 tomatoes, peeled cut in half and seeded 2 large potatoes, peeled 1 cups shucked, fresh peas 1 bunch cilantro 3 cloves garlic 2 TB cumin 1 TB ground ginger 1 TB paprika Salt Ground black pepper 1 to 2 cups of water 1. An interesting fact about home-cooking in Morocco: cutting boards are not used! Instead, they take a knife and cut vegetables in their hands and drop them directly into the cooking pot (sharp knives are rare, it’s actually quite difficult to cut yourself). Start with the onions and cut horizontally, covering the bottom of the tagine with onion discs. 2. Place the cubed meat on top in a little pile. Sprinkle salt, pepper, ginger, cumin and paprika on top. Then cut up some cilantro and garlic and sprinkle it on top too (reserve some of these aromatics for later). 3. Now, start laying vegetable slices on top of the meat, for example: potatoes cut into wedges, then carrot sticks, zucchini slices and repeat all the way around. Sprinkle more salt, pepper, ginger, paprika and cumin on top. 4. Place the tomato halves on top and drop the peas over it all. Add the remaining cilantro and garlic, a little more salt and pepper and lastly the water, just enough to cover the entire bottom of the tagine and produce delicious juices to sop up with bread!