TANDOORI CHICKEN

TANDOORI CHICKEN

I use the marinade below on about 2lbs of chicken. Feel free to use this marinade on whatever piece of chicken meat you like (chicken legs, breast, fillets, wings, chunks) or even if you want to make tandoori vegetable skewers. Its fairly flexible.

So what you'l need

Tandoori Mix 

• About 200g natural yoghurt
• 1 tablespoon grated fresh ginger
• 1 tablespoon grated garlic
• 1 tablespoon tandoori powder
• 2 teaspoons coriander powder
• 1/2 teaspoon chilli powder
• 1/2 teaspoon turmeric powder
• Salt to taste
• Squeeze of 1 whole lemon

Place all the tandoori mix ingredients into a bowl.  Add the chicken pieces to the mix and make sure to rub it well into the chicken. Ideally it would be good to marinade in the fridge overnight, but if you are stuck for time, leave it in the fridge for at least 2 hours.

Now, place the chicken in your baking tray, and cover in foil. Place in a preheated oven (I set it to the highest heat) and bake it for about 20 minutes then remove the foil. Reduce the oven heat to about Gas Mark 6 or 200°C and cook for a further 20 minutes or so until tender. Garnish with fresh chopped coriander. Enjoy!

SPICY ARABIC RICE

SPICY ARABIC RICE

Excite yourself with the tantalizing flavours of this spicy arabic rice dish. Using the right spices, this rice dish will liven up any menu. I serve it with plain natural yoghurt to help tone down the spice.. MMmm Hmm.. The smell of the spices coming off the rice are just amazing, wait til you get a whiff of it! Deeee Liiiish

What you will need 

• 2  cups basmati rice
• 1 medium onion, chopped
• 1 teaspoon ground pepper
• 2 tablespoons sunflower oil 
• 2 cloves garlic, chopped
• 2 chopped tomatoes
• 1 tablespoon tomato paste
• 1 whole dried lemon (optional)
• 1 bay leaf

Spices

• 1 teaspoon turmeric
• 1 teaspoon ginger powder
• 1 teaspoon coriander powder
• 1/2 teaspoon red chilli powder
• 1/2 teaspoon cinnamon
• 1  teaspoon  salt
• cloves (approximately 6 of them)
• cardamom (approximately 6 of them)

In a large pot, heat the oil and fry the onion and ginger. Now add the chopped tomatoes, tomato paste, dried lemon and bay leaf. Add the basmati rice into the pan, followed by the water. (Note: to cook basmati rice, for every 1 cup of rice, cook in 1 1/2 cups of water).  Stir the rice, making sure it doesn't stick to the bottom of the pot.

Stir in all the spices. Bring the rice to the boil. Simmer until the rice has absorbed the water. You are now ready to serve :) 

SPINACH SAGE

SPINACH SAGE 

Full of vitamins, full of iron, found almost everywhere, and wait for it - low in calories -  kAchiiiinG - spinach is a super food, and so this is an excellent dish to try. Its a little twist on an indian dish I tried before. My simplified and less tongue burning version. 

So what you need for this:

• 1 medium onion, chopped
• 2 tablespoons of vegetable oil
• 5 cloves garlic, finely chopped
• Fresh ginger about 1 cm chunk,  finely chopped
• 1 green or yellow capsicum, diced
• 1 tomato, diced
• 2/3 hot chilis
• 1 pack spinach - I get this from the frozen isle
• 1 pack baby potatoes
• 3 tablespoons of natural yoghurt

Spices:

• 1 teaspoon coriander
• 1/2 teaspoon cumin 
• 1 teaspoon turmeric 
• 1 teaspoon ginger powder 
• pepper and salt to taste

Heat a pot with the oil, then fry the chopped onion, garlic and ginger. Add the capsicum, tomato and hot chilli's, and mix well. Throw in 1 pack of spinach and mix well. Now add the baby potatoes. Mix altogether. If you find it is too thick, stir in half a cup of water.  Finish off with 3 tablespoons of natural yoghurt. 

I really enjoy this dish with plain white rice, and some tandoori chicken. 

PALESTINIAN FATTA

PALESTINIAN FATTA

Fatta is Palestine's signature dish. In its simplest form Fatta is shredded arabic bread soaked in stock covered with rice then meat or chicken, and garnished in almonds, pine nuts and fresh parsley or coriander. Sounds complicated, but its beauty lies in its simplicity. It certainly is a winner in out house. 

To start, chop up a whole chicken into 4 pieces. Place in a pot and cover the chicken with water. Bring to the boil skimming the surface til it's totally clear

For the stock: 

• 1 large onion chopped
• 8 cardamom pods
• 1/2 teaspoon whole black pepper, 
• Salt to taste

Add the onion and Salt, pepper and cardamon pods to the stock. Turn down the heat and let it simmer slowly for another 30-40 minutes. When cooked, remove the chicken and let it cool down. Strain the stock and 
return to very low heat till you are ready to use it.

Now for the rice. I usually use basmati rice. Its a free flowing kind of rice as opposed to sticky. Perfect for this dish. Cook the basmati rice as normal, but replace half the quantity of water with chicken stock.   

This dish isnt complete without the "special" sauce. To make it, you will need

Sauce: 

• 3 cloves of garlic 
• 1 teaspoon salt, 
• 1 green hot chili,
• 1/2 teaspoon black pepper, 
• 4 tablespoons olive oil, 
• juice of 1 whole lemon, 
• 1/2 cup of water

With a pestle and mortar, crush the garlic with the salt, hot chilli and pepper. Add the olive oil and lemon juice and finally the water. Mix well. This special sauce really completes this dish. I usually add some finely chopped fresh coriander too, to give it that extra bit of colour. 

Putting it all together is a little tricky the first time you do it, but once you get the hang of it, its a piece of cake. 

Get your serving dish out. Break up the arabic bread (you can get this from any middleastern store) into small pieces covering the entire dish. Spoon the chicken stock over the bread- enough that it absorbs it, but not swimming in it. Now spoon the basmati rice over that. Top that with the chicken pieces and most of the remaining chicken stock.

Garnish with fresh parsley/ coriander, roasted pine nuts and fried almonds and serve immediately. 

At home, we usually present this dish in one large serving dish, and everyone lifts what they want onto their own plate.  Around 2/3 tablespoons of the "special sauce" is sprinkled over the whole plate. Followed by lots and lots of yumming and mmming :) 


SAHTAYN - the middleastern equivalent of BON APETIT 

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MAMAs SPICY MEAT CHOPS

MAMAs SPICY MEAT CHOPS

This has to be hands down, the tastiest bit of meat going. Use this sauce on any type of chop be it lamb, beef or whatever. The beauty of this recipe is that you cant go wrong with it. It goes down well even with the not-so-keen meat eaters. Please do try it, you will NOT be disappointed, I promise :)

So, in a blender, blend together the following ingredients

• 2 onions
• 8 garlic cloves
• 1/2 bunch fresh coriander
• 2 tablespoons tomato puree
• 4 tablespoons vinegar
• Salt to taste
• Pepper to taste
• 2 green/red chilli's
• 1 whole tomato

Marinate the chops (lamb or beef - though i usually prefer lamb for this) with the above blended mix (obviously its better to marinate it over night, but if you are stuck for time, then you can just use it straight away). I use about 6 chops of meat. 

Place it in the baking tray and cover with foil. These chops take about 2 hours to cook. For the first hour, cook the chops in a really hot oven (about gas mark 9/  260°C ) . For the second hour, cook on a medium heat (about Gas Mark 5/190°C).

Serve it with a spicy rice and a yogurt and cucumber salad. Alternatively, you can serve it with some mashed potatoes or a potato salad, and a nice green salad. 

MAMAs LIBYAN SOUP

MAMAs LIBYAN SOUP

As its name suggests this soup originates in Libya. There are countless versions of this soup, and everyone has their own favourite recipe, but no one makes it better than my moma :) 
Like many Palestinians, my family has travelled all over the word (libya included) and along the way picking up lots of cooking secrets. 
During Ramadan, this soup takes pride of place on every libyans Iftar table, and now ours too. Simply delicious and so easy to prepare, you would be mad not to try it. 

What you'll need:

• 3 tablespoons of vegetable oil
• 1 cup of chopped onion
• 250g lamb meat cut into small cubes
• 2 tablespoons of tomato paste
• 1/2 cup cooked chickpeas, drained
• 1/2 teaspoon chilli powder
• 1 teaspoon paprika
• Salt to taste (I use about 1 tablespoon)
• 5 cups water
• 3 tablespoons orzo (small soup pasta)
• 1 tablespoon of dried mint
• 4 tablespoons finely chopped fresh coriander

Heat the oil in your pot. Add the chopped onion and cubed meat and cook stirring frequently for about 5 minutes. Add the tomato paste, chickpeas, chilli powder, paprika and salt. Stir, then add 1 cup of water. 
Bring to a simmer for a further 30 minutes or so until the meat is cooked. Add the remaining 4 cups of water and bring to a boil. We are nearly at the final steps. 
Now add orzo and cook for another 15 minutes, until orzo is tender. Sprinkle the coriander and the dried mint. Cook for 5 minutes, and WA-LAH, soup is ready to be served.

I usually serve this soup with some lemon wedges and a few slices of toasted french baguette. Oo La laa 

MINCE AND FILO FINGERS

MINCE AND FILO FINGERS

Put simply, it would be on the menu for my last meal.To date, the best i've tasted so far was from a little bakery in Jordan.  It’s one of those dishes that strikes the perfect balance between flavour and texture. What more could you ask for? :)

What you'll need:

• 1 pack spring roll or filo pastry
• 500 g minced meat (lamb, beef or chicken)
• 4 tablespoons vegetable oil
• 1 1/2 finely chopped medium onions  
• 2 chopped tomatoes
• 125 g frozen peas 
• 1 teaspoon salt
• 1/2  teaspoon chili powder
• 1 teaspoon ground black pepper
• 1 small bunch of fresh chopped coriander leaves 
• 1 medium beaten egg, for sealing spring roll/pastry

In a large frying pan, heat the oil. Fry the onions over a medium heat for about a minute. Now add the spices and fry until the onions are golden brown. Add the minced meat and fry until it is browned, then add the peas and chopped tomatoes. Cover the pan and cook on a low heat for a further 20 minutes or so until the meat is cooked. Make sure you stir it occasionally. Add more salt if you prefer. Turn off the heat and throw in the fresh chopped coriander. Leave the mixture to cool.

Place the spring roll sheet on a flat surface. Spread about 2 tablespoons of the filling about a half-inch away from the bottom edge and the sides. Tuck in the sides and roll up into a cigar like shape. Seal the roll by brushing the end with a little of the egg mix. Lay the sealed part on the bottom while you continue to roll up the others. 

Deep fry the samosa gently until it they are golden in colour on each of their sides. Drain on paper towel and serve hot. And there you have it. DELICIOSO 

SPICY CHICKEN WINGS

If you haven't figured it out by now, I tend to use a lot of coriander in my cooking. I just love the taste, the smell, the colour. I wasnt always a fan of chicken wings. I prefer real meat. But one day, when I noticed there was nothing in the house other than a bag of wings in the freezer, I had to make do. I now take back all that i said about wings. I simply love them. So, lets get started.

Main Ingredient: 

• 12 Chicken Wings

Coat mix: 

• 1/4 cup flour
• 1/4 teaspoon baking powder
• 1 teaspoon salt
• 1 teaspoon paprika
• 1 teaspoon fresh coriander (chopped finely)
• 1/4 teaspoon black pepper
• 1/4 teaspoon chilli powder 

Yummy Sticky Sauce:

• 2 tablespoons butter
• 1 clove minced garlic
• 3 tablespoons sugar
• 1/4 cup vinegar
• 1/4 cup tabasco sauce
• 1/4 teaspoon salt

Firstly, wash the chicken wings well. Clean them by removing the tip of each wing and removing any extra skin near the joints. If you are anything like me and hate touching meat, you can always ask the butcher to take care of it for you. So, cut each wing in two. You should now have 24 pieces.

Grab a bowl, and mix all the coat mix ingredients together. Stir in the wings ensuring they are well coated. In a deep frying pan, heat the oil. Drop the wings into the hot oil and fry for 5-6 minutes until cooked. MMmm

Now for the yummy sticky sauce. In a saucepan, place the butter, garlic and sugar over medium heat til the sugar dissolves. Add in the vinegar, tabasco sauce and salt and leave it to simmer until the sauce thickens. Throw in the wings into the saucepan of sauce, and cook for another few minutes, until the wings are nicely coated and tender.

These are delicious served hot with a nice fresh green salad and wedges or plain white rice. MMmmm...Happy Fingerlicking :)

SAHARs SCRUMPTIOUS CINABONS

CINABONS aka cinamon rolls

I remember my very first real experience of cinabons was when I went on holidays to Dubai. With its tall buildings, wide roads, big fancy cars, and its ample supply of american fast food restaurants and stores, there is absolutely nothing you cant find over there. 

Coming back home to Ireland, I realised cinabons were not really available. So, it was then then I decided I needed to learn how to make them.  Now I have searched high and low, practiced many recipes time and time again, til I finally put this little baby together, and you know what, I don't like tooting my own horn, but it is just amazing! Served with a nice cup of tea, or a nice tall glass of milk, they really do hit the spot. 

So enough with the rambling. I think its time I share this delicious concoction of sugary sweet goodness. If you do try it, do let me know how you get on. 

PS. I use cups in this recipe. 1 cup is approx 250 ml.

DOUGH

• 1 ½ cups milk
• ½ cup sugar
• ½ cup butte
• 1 egg
• 5 cups flour
• 1 tablespoon yeast

FILLING

• 1 cup brown sugar
• 1 tablespoon cinamon
• ½ cup butter 

(in a bowl, mix sugar and cinnamon)

CREAMY ICING

• 2 cups icing sugar
• 1 ½ tablespoons milk
• ½ cup Philadelphia
• 1 tsp vanilla
• 1 tablespoon lemon juice

(in a bowl, mix altogether)

So, lets get started. firstly, heat the milk for 1 minute in the microwave. 

Put the butter and sugar in a bowl, and pour milk over it til butter melts

Add the battered egg to the mix, and mix

Add 2 cups of flour and yeast to the mix and stir

Add the remaining 3 cups of flour and mix until it forms a dough (may need to add a little bit more flour)

Remove dough from bowl and knead knead knead it until it becomes nice and smooth

Place dough back in floured bowl and cover with a damp cloth. Leave it to rest for about 1 ½ hours

Now, once the dough has rested, divide the dough into rounds. 

Using a rolling pin, roll it out into a rectangle

Spread with butter, then sugar and cinnamon filling

Roll dough into a cylinder, then slice

Spread slices 5cm apart on tray. Again, cover with a damp tea towel, and leave it to relax for another hour.

Place in a preheated oven 200 C for 12 minutes (no more, no less) - 12 minutes it is! 

Top with cream topping and serve.. Nom Nom Nom

YUMMY BROWNIES

YUMMY BROWNIES

These are really yummy. I call them my yummy chocolate brownies, simply because anyone who tastes it, cant help but want more. This is a fool proof recipe.Even my little 11 year old sister has mastered this recipe. So get those aprons on, and start baking. You will not be disappointed :) 

1. 250g unsalted butter  
2. 200g dark chocolate broken up
3. 80g cocoa powder, sifted  
4. 65g plain flour, sifted
5. 1 teaspoon baking powder
6. 360g caster sugar
7. 4 large eggs
• 
  
• Start off by preheating your oven to 180°C/350°F/gas 4. Line a square baking tin (about 25cm) with greaseproof paper
  
  
  Melt the butter and chocolate and mix until smooth. I know most recipes tell you to melt these in a large bowl over simmering water, but I do it the lazy way, and I simply stick it all in the microwave. 
  
  
  If there is a short cut, i will ALWAYS take it !!
  
  
  So, in a separate bowl, mix together the cocoa powder, flour, baking powder and sugar, then add this to the chocolate mixture. Stir everything together.
  Beat the eggs in one at a time and mix in until you have a silky consistency.
  
  
  Pour your brownie mix into the baking tray, and place in the oven for around 25 minutes.
  DO NOT over cook.. The beauty of a brownie, is that unlike cakes, they should be slightly springy on the outside but still gooey in the middle. 
  
  
  These can be eaten hot, cold or served with ice cream. Whatever way you decide to eat it, you will be sure to lick your fingers. Bon apetit :)

FALAFEL

FALAFEL 

Another VERY popular dish in the Middle East. When I was on holidays in Egypt,  I stumbled across a falafel stand in almost every street corner. But this has become so popular, that it came as no surprise to me passing by the countless vendors selling it on the streets of New York (Oh how I love that city)

It is consumed for breakfast, dinner, or as a snack. As a main dish, it's served as a sandwich, stuffed in pitta bread with lettuce, tomatoes, and a tahini sauce. As an appetizer, it is served on a salad, or with hummus and tahini. 

1. 1 cup dried chickpeas 
2. 3/4 cup broad beans
3. 1/2 large onion roughly chopped onion 
4. 4 cloves of chopped garlic
5. 1/2 cup finely chopped fresh parsley
6. 1/2 cup finely chopped fresh coriander
7. 1 tablespoon coriander powder
8. 1/2 teaspoon cumin powder
9. 1/2 teaspoon red pepper powder
10. 1/2 teaspoon baking powder
11. 1/2 teaspoon baking soda
12. 2 tablespoons flour
13. 1 teaspoon of salt
14. Vegetable oil for frying
• 
  
• In a bowl, soak the dried chickpeas overnight in cold water. No need to do this if you are using canned chickpeas.  

• Blend the uncooked chickpeas (drained), garlic, onion, parsley, coriander, cumin, salt and red pepper in the food processor. Sprinkle in the baking powder and the flour. 
• 
  Using your hands, form the mixture into small balls, about the size of a ping pong ball. Slightly flatten. Then in a pot, heat approx 2 inches of oil . Fry the balls in the hot oil on each side until golden brown (approx 2-3 minutes on either side). Drain on a paper towel. 
• 
  Now this is where it gets exciting. YOU choose how YOU want to eat it. I'm usually quite impatient,and would have already eaten 2 or 3 falafels from the plate. 

It is also great eaten as a sandwich with some humus. 

Or you can stuff a pitta bread with falafel, chopped tomatoes, onion, green peppers, some harissa hot sauce or tabasco sauce and finally, drizzle some tahini sauce* 

• *Tahini Sauce
1. 1 cup yogurt
2. 3 tablespoons tahini (seasame seed paste)
3. 1 teaspoon minced garlic
4. 2 teaspoons fresh lemon juice
5. salt to taste
6. pepper to taste
7. 2 teaspoons cumin powder
• 
  
• Whisk together yoghurt, tahini, garlic, lemon juice, salt, pepper and cumin. Thin with a little water (1/4 cup) to create a smooth sauce.

Simply DELISH :)

HUMUS

HUMUS

If there is one thing you can find wherever you go in the Middle East - it is hummus, that mashed-up festival of chickpeas, olive oil, sesame paste, lemon juice and garlic. MMMmmmm

I've grown up with it. Its always been there, and no matter what I am always craving it :) Not only is it healthy, full of protein and fibre, but its a great comfort food - believe me! Use it as a dip with carrot/celery sticks or a sandwich spread. Amazing with toasted pitta bread! 

So, what you'll need:

1. 1 can chickpeas
2. 1/4 cup liquid from chickpeas
3. 3-5 tablespoons lemon juice 
4. 1 1/2 tablespoons tahini (sesame paste)
5. 2 cloves crushed garlic
6. 1/2 teaspoon salt 
7. 1/4 cup olive oil
8. pinch of cumin
9. sumac (optional)

To put it together, simply drain the chickpeas and set aside the liquid from the can. Blend the remaining ingredients in a food processor. Add 1/4 cup of chickpea liquid. Blend for another 3-5 minutes until smooth.
Place in a bowl and create a well in the center of the humus. We are known to love our olive oil, so add a small amount of olive oil in the well in the center of the humus. and sprinkle some sumac (optional)

Ta DAAA.. you are now ready DIG IN:) enjoy !! 

Final note: this can keep in the fridge for about 4 days.