Foul Moudammus (Fava Beans with Garlic and Lemon)

Foul  Moudammus (Fava Beans with Garlic and Lemon)

Ingredients

1 can of fava beans (foul moudammus)
1 Spanish Onion
8 tablespoons chopped fresh parsley
1 Fresh Tomato
1 clove garlic
Olive Oil
Lemon
Salt
Pepper
Allspice
Paprika

Directions

Drain a can of foul moudammus (found in specialty stores, Samir’s in Syracuse)
and place in a bowl.
Chop a spanish onion and add to the beans
Chop a tomato, add to bowl
Chop parsley so that you have 8 tablespoons
Mix all together.
Meanwhile, chop a clove garlic and add 1/2 teaspoon salt. Mash to a pulp using a pestle. Add 2 tablespoons olive oil, the juice of 1 lemon,  1/4 teaspoon pepper, 1 teaspoon allspice and a shake of paprika. Mix into the bean mixture.

Serve with pita bread and cucumber slices.

German Sauerbraten with Noodles

I tried a different recipe, this one is better than my previous post.
From the German Cookbook by Mimi Sheraton. (With a few tweaks)


Ingredients

1 5lb eye of the round beef roast
1 cup cider vinegar
1 cup red wine vinegar
1 cup red wine
4 cups water
3 bay leaves
3 large onions
1 tablespoons pickling spice
8 peppercorns
14 whole cloves
1 teaspoon thyme
1 teaspoon parsley
5 cloves garlic
1 carrot
1 stalk celery
salt, pepper
1 tablespoon olive oil
8 gingersnap cookies
3 tablespoons. flour
2 tablespoons. sugar
Juice of 1 lemon
egg noodles
4 tblespoons. butter
4 slices bacon chopped
1/2 cup golden raisins
2 tablespoons chopped parsley

Directions


This dish requires the meat to be marinated for 3 to 5 days in the fridge.
Sprinkle the beef with Kosher salt and leave to stand in a bowl.

For the marinade:

In a large pan, combine 1 cup cider vinegar, 1 cup red wine vinegar, 1 cup red wine, 4 cups water,1  bouquet garni (3 bay leaves, 2 tablespoons pickling spices,14 whole cloves, 8 peppercorns, 1 teaspoon thyme, 2 sprigs parsley wrapped in cheesecloth, tied with kitchen twine) 2 cloves garlic finely chopped,  1 sliced onion, 1 chopped carrot and 2 stalks chopped celery. Bring to a boil, then lower and simmer for 10 minutes.
Let the marinade cool a bit.
After the marinade has cooled, place the meat in a casserole and cover with the cooled marinade. Leave in fridge covered for 3- 5 days turning the roast over once or twice a day.
After marinating the meat, remove beef from marinade and pour marinade through a fine strainer into a bowl. Keep the strained marinade and the bouquet garni, discard everything else.

Dry the beef well with paper towels.
In a Dutch oven, heat 2 tablespoons butter and add 4 slices of chopped bacon.  Cook over medium high heat for approximately 10 minutes. Transfer bacon to a paper towel and keep for later. Add beef, cook until the meat is brown on all sides. Approximately 2 to 3 minutes per side.  Transfer meat to a plate and set aside.
Preheat the oven to 325 degrees F.
Cook remaining  onions in pot, cook stirring until caramelized, about 18 minutes. Return the meat to the pot with the marinade and the sachet of bouquet garni. Bring to a boil. Then put in oven and bake covered for 2 1/2 hours, till meat is very tender.
While the meat is in the oven, measure out 3 tablespoons flour and 2 tablespoons sugar, place in small bowl. Crumble up 8 gingersnaps and place in a bowl. Squeeze the juice of 1 lemon. This makes it easier when you are making the sauce at the end.
Once the meat is tender, transfer beef to a pyrex dish, pour sauce through a strainer into a bowl.
Return pot to medium high heat, add 2 tablespoons butter. Add 3 tablespoons flour and 2 tablespoons sugar. Stir continuously for 5 minutes until lightly browned. Add the marinade, 1/2 cup yellow raisins, 8 gingersnaps crumbled and the juice of 1 lemon. Return the beef to the pot. Bring to a simmer, cover pot and cook until slightly reduced, about 10 minutes. Remove meat and place in the pyrex dish, tent with silver foil. After about 15 minutes, slice the meat thinly and pour the sauce over the meat. Sprinkle with bacon and parsley.
Serve with egg noodles.
(I made this 2 hours before serving, kept the dish covered at very low heat in oven, it was delicious.

coconut shrimp

Coconut Shrimp

Ingredients

18 shrimp deveined, peeled, tails left on.
1/2 cup coconut flakes
2 teaspoons grated lime peel
1 cup Panka break crumbs
1 teaspoon salt
1/4 teaspoon pepper
2 large eggs
peanut oil
1/2 cup cornstarch
white pepper
curry powder
coconut milk

Directions

Marinate shrimp in a mixture of coconut milk and 1 tablespoon curry powder. Marinate for 2 hours.
Before rolling in coconut flakes
Mix 1 cup Panka breadcrumbs, 1/2 cup coconut flakes, 2 teaspoons grated lime peel, 1 teaspoon salt and 1/4 teaspoon pepper.
In another bowl whisk 2 eggs.
In a third bowl, mix 1/2 cup cornstarch, 1/4 teaspoon salt, 1/4 teaspoon white pepper, 1/4 teaspoon cayenne pepper.
Dip the shrimp in cornstarch mixture, next in the egg mixture and then roll in breadcrumb mixture.
Heat peanut oil to 350 degrees F. and gently drop 4 shrimp at a time into oil. Keep the oil at 1/4 - 1/2 inch deep and at 350 degrees F.
Serve immediately.

Dipping Sauce

Ingredients

1 teaspoon tamarind
1 1/2 tablespoons lime juice (freshly squeezed)
2/3 cup mayonnaise
1 1/2 tablespoons honey
2 teaspoons Dijon mustard
1 teaspoon freshly grated ginger
fresh cilantro

Directions

Whisk tamarind into lime juice first until dissolved. Stir in remaining sauce ingredients.
Make ahead and chill in refrigerator.
When serving, top the sauce with chopped fresh cilantro.

Cabbage & Turnip Slaw with Yoghurt

Melissa Clark writes interesting food articles in the New York Times. This one caught David’s eye, we found it refreshing and different.


Turnip and Cabbage Slaw with Yoghurt Dressing
Ingredients

1 fat garlic clove
Kosher salt
1/2 cup plain Greek yoghurt
1/4 cup extra virgin olive oil
Black Pepper
1/4 head cabbage cored and shredded (4 cups)
2 medium turnips peeled and coarsely grated (or pulsed in a food processor)
1/4 cup chopped dill

Directions

Finely chop garlic, sprinkle with a pinch of salt and pound in a mortar until it is mashed to a paste. In a small bowl whisk together the garlic paste, 1/4 cup extra virgin olive oil, 1/2 cup Greek yoghurt, 1 teaspoon salt and a shake of pepper. Peel the turnips and chop into chunks, then pulse about 6 times in a food processor. Remove the outer leaves and the center core from the cabbage, cut the cabbage in half and then slice the cabbage into half moons. The pieces will shred apart.
In a large bowl combine cabbage, turnips dressing and 1/4 cup chopped dill. Toss well to combine.

Butternut Squash Soup with Pears

Butternut Squash and Pear Soup
(Can use Acorn Squash)

I like this soup recipe, it is very tasty, and the idea of roasting the vegetables makes it extremely flavorful, it is creamy without the addition of cream.

Ingredients

1 butternut squash, peeled and chopped
 3 pears, peeled and chopped into large pieces
1 onion chopped
2 stalks celery chopped
1 teaspoon dried thyme
1 teaspoon salt
1/2 teaspoon dried sage
1/2 teaspoon ground pepper
 5 cups chicken broth
2 tablespoon butter melted


Directions

Preheat oven to 375 degrees Fahrenheit.
In a bowl put the chopped butternut squash,
chopped pear, chopped onion, chopped
celery, thyme, salt, sage and pepper.
Mix together. Add melted butter and
thoroughly blend with the vegetables.
Put the vegetables in a glass pyrex dish,
spray base with Pam first. Put in oven and
bake for approximately 35-40 minutes,
turning the vegetables every 15 minutes.
Test for tenderness.
Remove the vegetables and let cool.
In a food processor, blend vegetables
with a little chicken broth in each batch.
Blend until mixture is smooth. Transfer
to a saucepan and heat up just before serving.

Deviled Eggs

Deviled Eggs
Ingredients

6 eggs hard boiled
1 tablespoon mayonnaise
1 teaspoon Dijon mustard
salt
pepper

Directions

Place 6 eggs in cold water, turn on the heat and once the water starts sending bubbles up, simmer for 10 minutes.
Pour off water and with the eggs still in pan, run cold water over the eggs to stop the cooking.
Peel the eggs, and cut in half lengthwise.
Scoop out yolks.
Put yolks in bowl, mash with a fork. Add 1 tablespoon mayonnaise, 1 teaspoon Dijon mustard, and salt and pepper to taste.
With a knife, carefully fill each egg white.
Sprinkle with paprika.

tabuli bi kwarma (finely cracked wheat with lamb meat)

Tabuli bi Kwarma .... lamb  meat with cracked wheat.
This dish is a warm version of tabuli but uses lamb meat and onions. Eaten with cabbage leaves partially cooked..... Also known as bulgur pilaf with lamb ( beef or chicken can be substituted) My mother in law taught me the way they made it in the village where her mother was born, Masser Chouf. The lambs have very thick tails in Lebanon, they store extra fat there. Traditionally this fat was cooked down and used as a preservative for the meat. Instead of rendering the fat, she used unsalted butter.

Ingredients
2 lbs  lean Lamb from the leg,
cut into 1 inch cubes.
4 sticks of unsalted Butter
(the butter has to cover the meat

in the saucepan)
1 tablespoon Salt
1/4 teaspoon Pepper
2 tablespoons Allspice
1 teaspoon Cinnamon
1 large Onion cut into quarters
3 cans Beef Broth
2-3 cups finely cracked Wheat Germ
2 cans Chick Peas
1 Cabbage

Directions

Using 2 lbs lean lamb meat taken from the leg, cut into 1 inch cubes
Place in saucepan with 4 sticks of butter and 1 large onion quartered. The melted butter has to cover the meat. Add 1 tablespoon salt, 1/4 teaspoon pepper, 2 tablespoons allspice, 1 teaspoon cinnamon and simmer covered over low heat. When the onion has disappeared, the meat is done in approximately 2 - 3 hours.
When the meat is tender, remove some of the excess butter. Or better, put the pan in the fridge overnight and the next day the butter will have solidified on top. The solidified butter is easy to remove. Reheat the meat mixture and then....
Add 3 cups cracked wheat, 3 cans beef broth and continue to cook until wheat germ has absorbed moisture. This takes no more than ten minutes with the finely cracked wheat.
Add 2 cans drained chick peas  at the very end.

This can be made a day ahead and reheated with a little water in the saucepan.

Serve with cabbage leaves.
Cut cabbage into quarters and place into pan of boiling water.
Simmer for five minutes and remove.