flayfli (red pepper patties)

Flayfli (Red Pepper Patties)

Ingredients

60 red peppers

Making flayfli

5 cups walnuts              
6 large onions
6 cups olive oil
1 tablespoon cayenne pepper
1 tablespoon ground allspice
1 tablespoon ground cinnamon
1 tablespoon pepper
2 tablespoon salt
4 cups kishk
4 cups chick peas

Directions

In a meat grinder, grind 60 red peppers, 6 large Spanish onions and 5 cups walnuts.

Add 6 cups olive oil, 4 cups kishk, 1 tablespoon each of cayenne pepper, ground allspice, ground cinnamon, ground pepper and 2 tablespoons salt.
Mix well. Adjust seasonings to your taste. Adjust olive oil so the mixture is the consistency of a soft meat loaf.

Grind 4 cups chick peas and add to the mixture. Mix really well.
This mixture can be frozen, and used later.

Use the basic dough recipe for fataya (7/31//12 post).
After dough has risen, roll as for a pie crust and cut into 3 inch round or
use a cookie cutter or peanut butter lid to make the round shapes. Flute the edges with thumb and finger and press down a few times on the dough. Place on cookie sheet and evenly spread a heaping teaspoon of the red pepper mixture over each round. Bake in oven at 400 degrees Fahrenheit for approximately 20 minutes or until the base is lightly browned. (lift with a spatula to check)

The completed flayfli can be frozen for later use. Flayfli have to be frozen in a flat layer, not piled on top of one another or the filling pulls away. Once frozen, you can then repack by stacking them. Just remove from freezer and lay out on a platter uncovered and in one layer to thaw. Just before serving, gently heat in oven at 250 degrees Fahrenheit for 15 minutes.

Recipe for Dough to make fataya etc.......

Making flayfli (red pepper open patty)

Basic Dough Recipe - used to make spinach and meat fataya, flayfli (red pepper patty) sfiha (lamb patty)etc.

Ingredients

4 cups bread flour
2 cups cake flour
2 teaspoons salt
1 tablespoon sugar
1 packet or 2 tblsps yeast
1 cup spry
water
(I used to use regular flour but
since Dean gave me the Man’oushe
book from Lebanon, I prefer this recipe,
using bread flour and cake flour.
The dough is stronger and holds the
filling better. Fataya can split open
while baking.)


Directions

In a large bowl, mix together bread flour, cake flour, salt and sugar. Make sure the ingredients are thoroughly blended.
Add the spry and work into the flour mixture by rubbing the flour and spry together with your hands, make sure all the flour is mixed in well with the spry.
Take a smaller bowl, add the yeast and mix with 1/2 cup warm water to soften the yeast, mix quickly with a spoon and pour over the flour mixture. Next add another two cups warm water. (Situ Stevens used to use 1 cup milk and 1 cup water)
With your hands, mix it all in together, it will form into a ball of dough, it shouldn’t be too wet .... you can add a bit more flour if it is, or water if too dry. It can be tacky and sticky in texture. Knead the dough a few times but not excessively. Then cover the bowl with saran wrap and a blanket. Leave aside to allow the dough to rise.
I often make this in the morning and then return to make the fataya in the afternoon.
You can also keep in the fridge, but make sure the dough is at room temperature before trying to roll it out.

To make spinach fataya see 1/7/12 post
               meat fataya see 4/12/12 post
               flayfli see 7/31/12 post

beet greens

for the recipe for roasted beets see 3/3/12 post

Beet Greens

Ingredients

2 bunches beet greens, stems removed
1 tablespoon extra virgin olive oil or to taste
2 cloves garlic minced
1/4 teaspoon crushed red pepper flakes (optional)
salt to taste
freshly ground black pepper to taste
2 lemons quartered

Directions

Bring a large pot of lightly salted water to a boil Add the beet greens and cooks uncovered until tender, about 2 minutes. Drain in a colander, then immediately immerse in ice water for several minutes until cold to stop the cooking process. Once the greens are cold, drain well, and coarsely chop. You can do this step ahead of time and store in the refrigerator till later in the day.

Heat olive oil in a large skillet over medium heat. Stir in the garlic and red pepper flakes. Cook and stir until fragrant, about 1 minute. Stir in the greens until oil and garlic is evenly distributed. Season with salt and pepper. Cook just until greens are hot. Serve with lemon wedges.

grilled swordfish

Grilled Swordfish

Ingredients

4 swordfish steaks
4 cloves garlic
1/3 cup white wine
1/4 cup lemon juice
2 tablespoons soy sauce
2 tablespoons olive oil                         
1 tablespoon poultry seasoning
1/4 teaspoon salt
1/8 teaspoon pepper
1 tablespoon chopped fresh parsley
4 slices lemon

Directions

In a glass baking dish, combine the garlic, white wine, lemon juice, soy sauce, olive oil, poultry seasoning, salt and pepper. Mix just to blend. Place swordfish steaks into the marinade and refrigerate for 1 hour, turning frequently.

Preheat an outdoor grill for high heat and lightly oil the grate.
Grill swordfish steaks for 5 to 6 minutes on each side. Garnish with lemon wedges and chopped parsley.

glazed carrots

Glazed Carrots

Ingredients
1 lb carrots, peeled and sliced
2 tablespoon brown sugar
2 tablespoons butter
1/2 teaspoon ground ginger

Directions

Cook carrots until tender by steaming
In a separate pan,melt butter and add brown sugar and ginger, stirring to blend
Add sauce to carrots and stir to coat.

Pulled Pork

Pulled Pork

My daughter, Leila makes the best pulled pork inspired by Dinosaur Bar B Que but with an interesting twist. She puts cabbage salad on top of the meat when making the bun, and it adds a fresh crunchy taste. This dish can be made in stages over several days. The sauce and rub can be made ahead of time and stored in the refrigerator.

Ingredients

1 Pork Boston Butt Shoulder (6 to 7lbs)
2 tablespoons vegetable oil
6 tablespoons Red Rub
3 cups Mutha Sauce


Dinosaur Bar B Que’s Mutha Sauce (can be made ahead)
1/8 vegetable oil
1/2 cup finely chopped onion
1/4 cup finely chopped green pepper
1 jalapeno pepper, seeded and finely chopped
pinch of salt and black pepper
1 tablespoon finely chopped garlic
1 can tomato sauce (16 oz) or 2 cups stewed tomatoes
1 cup ketchup
1/2 cup water                                                           
2/3 cup Worcester Sauce
1/4 cup cider vinegar 1/4 cup lemon juice
1/8 cup molasses
1/2 teasp. cayenne pepper (or to taste)
1/8 cup spicy brown mustard
2/3 cup dark brown sugar
1/2 tablespoon chili powder
1 teasps. ground pepper
1/4 teaspoon ground allspice


In a saucepan heat up the oil over medium heat. Add onions, green peppers and jalapenos and stir. Season with a pinch of salt and pepper and coo till soft and golden. Add the garlic and cook for 1 minute more. Add all the other ingredients, bring to a boil and then simmer for 15 minutes. Allow to cool.
This can be made several days ahead and kept in the refrigerator.





 Dinosauar Bar B Que’s Red Rub (can be made ahead)
Makes 1 2/3 cups

1/4 cup paprika
1/4 cup kosher salt
1/4 cup light brown sugar
1/4 cup granulated garlic
3 tablespoons granulated onion
1/8 cup chili powder
1/2 tablespoon black pepper
1/2 teaspoon ground cumin
1/4 teaspoon cayenne pepper

Mix all the above ingredients together and store in a plastic bag till ready to use. Keep in refrigerator.

Directions

Leila doesn’t use the grill, but bakes the pork at a very low temperature for at least 6 hours.
Mix 2 tablespoons vegetable oil and 8 tablespoon of Red Rub. Rub this mixture all over the pork butt. Place the pork fat side up on a baking rack in a baking pan. To the baking pan, add 3/4 cup water, 3/4 cups apple juice and 1/4 cup apple cider. This keeps the pork moist. Bake in oven at 350 degrees fahrenheit for 30 minutes. Lower the temperature to 250 degrees fahrenheit and cover the dish with silver foil. Continue to cook in the low oven for 6 hours.

The pork is done when the meat falls apart and comes away from the bone easily. Let the pork sit for 15 minutes, then remove the fat from the top and discard the bone. Shred the meat and place in a bowl. Add 3  cups Mutha Sauce, mix into the shredded meat and leave overnight in the fridge. This can be frozen and used later.

Serve on a bun with cabbage salad as a topping on the meat.

Cabbage Salad

Ingredients

1/2 cabbage chopped
3 tablespoon Marie’s Poppy Seed Dressing

Directions

Chop the cabbage and stir in 3 tablespoon poppy seed dressing. Can be made ahead and kept in refrigerator.

Mint Pea Soup

Refreshing summer soup, serve chilled

Mint Pea Soup

Ingredients

1 large package frozen peas
1 sweet onion
1 celery
2 cans chicken broth
2 green peppers
bunch of fresh mint
oregano
1 small potato
Salt
Pepper

Directions

Chop the onion, celery, peppers, potato, and saute in a tablespoon oil and 1 tablespoon butter, to soften. Add chicken broth, chopped mint and peas. Add 1 teaspoon oregano, and a shake of salt and pepper. Simmer for 30 minutes covered. Then blend the soup in a food processor. Can be eaten chilled or hot.

Purslane Salad

Purslane (Baqli) or Farfhin Salad)

 Purslane grows wild in yards
especially around tomato plants or
rose bushes. It is considered a weed, but makes a delicious, nutritious salad. According to Jo Robinson’s new book, Eating on the Wild Side, wild purslane has six times more vitamin E than spinach and fourteen times more omega-3 fatty acids. It has seven times more betacarotene than carrots.

Ingredients

2 cups purslane
2 tomatoes
1/2 red onion
1 cup chopped cucumber
olive oil
red wine vinegar
salt and pepper

Directions

Pick the tender green leaves and clusters at the end of the stems, wash and drain. Just use the leaves and clusters with a bit of the stem if it is tender. The stem gets thicker away from the tip.

Place 2 cups purslane in a bowl, chop up 2 tomatoes, half a red onion, 1 cup chopped cucumber, salt and pepper, and make a dressing out of olive oil and red wine vinegar.

Eat with pita bread.

Sauteed Sliced Cousa

To see how to make stuffed cousa, see recipe posted January 30, 2012

Sometimes the cousa is too large, these are delicious sliced and sauteed in oil, eat as a sandwich in pita bread.

Ingredients

10 cousa (or however many you want)
salt
oil

Directions

Slice the cousa lengthwiseinto 4 parts. Place
on a plate
and sprinkle with salt.
Leave to stand for at least 1 hour.
The salt draws the  moisture out
of the cousa and when frying in
oil, the cousa isn't so heavy and
oil sodden.

Pat dry with paper towels, put oil in frying pan, perhaps 1/8 deep, heat oil and fry the cousa, maybe 6 at a time, turning over constantly until golden brown. Place cousa on a paper towel to drain and then arrange on a platter.