Ginger-Beef Stir-Fry

      Lean beef and crispy spring vegetables stir-fry together for a full-flavored, low-fat, low-calorie dinner you can toss together in 30 minutes.

Ingredients

• 8  ounces beef top round steak
• 1/2  cup reduced-sodium beef broth
• 3  TS reduced-sodium soy sauce
• 2-1/2  TS cornstarch
• 1  TS sugar
• 1/2 TS grated fresh ginger
• 12  ounces fresh asparagus, trimmed and cut into 1-inch-long pieces
• 1-1/2  cups sliced fresh mushrooms
• 1  cup small broccoli florets 
• 4  green onions, bias-sliced into 1-inch pieces
• 2  TS cooking oil
• 2  cups hot cooked brown rice
• Nonstick cooking spray

 

Directions

 

1. Trim fat from steak. Thinly slice steak across the grain; cut into bite-size strips. Set aside. For sauce, in a small bowl stir together beef broth, soy sauce,cornstrach, sugar, and ginger; set aside.

2. Lightly coat an unheated wok or large nonstick skillet with nonstick cooking spray. Preheat over medium-high heat. Add asparagus, mushrooms, broccoli, and green onions to hot wok or skillet. Cook and stir for 3 to 4 minutes or until vegetables are crisp-tender. Remove vegetables from wok or skillet.

3. Carefully add oil to the hot wok or skillet. Add meat.Stir-fry for 2 to 3 minutes or until meat is slightly pink in center. Push meat from center of wok or skillet. Stir sauce; add to the center of wok or skillet. Cook and stir until thickened and bubbly.

4. Return cooked vegetables to wok or skillet. Stir vegetables and meat together to coat with sauce. Cook and stir about 2 minutes more or until heated through. Serve with hot cooked rice. Makes 4 servings.

NOTE

Partially freeze steak for easier slicing.

 

Foul Mudammas Recipe

      Recipe for Foul Mudammas, learn how to make best foul mudammas, a dish made from fava beans, which are cooked and served with diced cucumbers, tomatoes, and parsley in a pita and is commonly served in the middle east as a breakfast food.

Ingredients
1 Can fava beans 16oz
1 Can garbanzo beans 16oz
2 Large minced Garlic
1 tsp of salt

1/2 teaspoon ground cumin
1/2 Cup lemon juice
1/2 cup chopped tomato
1/2 cup chopped parsley
2 radish sliced
1 tsp cayenne pepper
1/4 cup extra virgin olive oil

Preparation
In a pot warm up the fava beans and chick peas then transfer to a large bowl. Add minced garlic with salt,cumin and lemon juice and combine with beans. With a mortar, mash half of the beans then mix with a spoon. Top with freshly chopped parley, tomato, radishes, olive oil and cayenne pepper. Serve with pita bread.

The Best Falafel Recipe

     This recipe will teach you how to prepare Falafel from Scratch!
There are many falafel recipes. Each country has its own way of preparing falafel, and in every country you can find many versions of recipes.
I will suggest one falafel recipe which is very popular in the Middle East.

Ingredients

• 2 lb of dries chickpeas, soaked in water overnight
• 1 small head of garlic - cut to peeled cloves
• 1 onions cut to quarters
• 1 teaspoon baking soda
• 1/3 cup chopped parsley
• 1/2 cup chopped coriander (if you like)
• 1 tablespoon cumin spice
• 1 tablespoon paprika
• 1 tablespoon hot paprika
• Salt, pepper
• Oil for deep frying

Preparation

• Wash the soaked chickpeas and put them in a food processor with the garlic, onion, parsley, and coriander. Grind until you get a rough moist texture. Add a little water if needed.
• Put the mixture into a large bowl; add baking soda and the rest of the ingredients.
• Warm the oil in a wide pot
• Make falafel balls by spoon.
• Fry until you get a golden shade.
• Take the balls out with a slotted spoon.
• Serve hot!

Iraqi Biryani Recipe - Recipe from my country

       Biryani, biriani, or beriani (Nastaliq script: بریانی) is a set of rice-based foods made with spices, rice (usually basmati) and meat, fish, eggs or vegetables. The name is derived from the Persian word beryā(n) (بریان) which means "fried" or "roasted".

Biryani was brought to the Indian Subcontinent by Muslim travelers and merchants. Local variants of this dish are not only popular in South Asia but also in Arabia and within various South Asian communities in Western countries.

Easy and delicious recipe for Iraqi Biryani. Enjoy Iraqi food cooking and learn how to make tasty dish of Iraqi Biryani.
Ingredients
250 g minced lamb
2 tablespoons fresh parsley, finely chopped
2 tablespoons onions, finely chopped
1 cup vegetable oil or 220 g, for deep frying
1 medium potato or 150 g, cut into medium cubes
1 medium carrot or 150 g, cut into medium cubes
1 medium onion or 125 g, sliced
½ cup frozen green peas or 80 g, thawed
1 whole chicken or 800 g, cooked, without bones and shredded
2 tablespoons raisins
¼ teaspoon ground black pepper
Pinch of saffron filaments
½ cup almonds or 75 g, peeled and toasted
2 tablespoons ghee
¾ cup vermicelli or 75 g
2 cups rice or 400 g, washed
2 cubes MAGGI® Chicken Bouillon
1½ teaspoons arabic mixed spicess
4 cups water or 1000 ml

Preparation

1. In a mixing bowl, combine minced lamb, onion and parsley (season with salt and pepper). Form meat mixture into small balls; place in a baking tray and bake in a preheated oven at 200˚C for 10 minutes or until meat balls are cooked. Remove and set aside.
2. Meanwhile, deep fry potato and carrot in the hot oil , and set them aside over a kitchen tissue to absorb any excess oil.
3. In a medium saucepan, heat the reserved oil and sauté onion until its tender then add green peas, shredded chicken meat, raisins, black pepper powder, saffron leaves, almonds, the prepared meat balls potato and carrot. Stir until well combined and set aside (add salt to your taste).
4. In a medium pot, melt the ghee, add the vermicelli and stir until vermicelli is changed in color to golden brown; Add rice, MAGGI® Chicken Bouillon cubes and spices (add salt if needed). Stir for seconds then add the water and stir constantly to boil. Cover and simmer over a low heat for 20 minutes or until rice is cooked.
5. Add the prepared meat and vegetable mixture over the rice and mix all carefully with the rice. Cover and cook for another 5 minutes then serve.

Serving tips : Serve with green salad and laban drink.

Lamb Shawarma Recipe

      Lamb Shawarma is like the ultimate on the go meal. Thinly sliced meat, wrapped in a pita bread with veggies,pickles and sauce is a delicious quick meal. Learn how to make Lamb Shawarma, just like at your favorite Middle Eastern restaurants!
Ingredients 

• 2lb (1 kg) lamb fillet
• 50 g fat
• 1/4 cup  vinegar 
• 1/4 cup olive oil
• 1 teaspoon each ground nutmeg, cardamom, cinnamon, cumin, cloves, all spice, black pepper, mistika and salt

Preparation

• Cut the lamb fillet into thin strips (1/2 cm).
• Cut the fat into thin strips too.
• Mix the seasoning together with the vinegar and the olive oil.
• Combine the lamb and fat strips in a bowl with the seasoning mixture and let marinate overnight.
• Heat a large skillet very well. Add the lamb and fat strips and cook over high heat until the fat melts and the lamb strips turn brown.
• Serve with Tahinah sauce and salad.

Steak with Tomato Gorgonzola Sauce

Gorgonzola cheese is an elegant topping for this hearty and unique steak dinner lovely enough to serve for the entire family.

Ingredients

•   Vegetable cooking spray
• 1  boneless beef sirloin steak or top round steak, 3/4-inch thick, thinly sliced (about 1 1/2 pounds)
• 1  pkg.(8 ounces) sliced mushrooms 
• 1/4  cup balsamic vinegar
• 1  cup Prego Traditional Italian Sauce or Marinara Italian Sauce
• 1/2  cup crumbled gorgonzola or feta cheese
•  1  large onion, thinly sliced (about 1 cup)
•  Hot mashed potatoes

Directions

1. Spray a 12-inch skillet with the cooking spray and heat over medium-high heat for 1 minute. Add the beef in 2 batches and cook until it's well browned, stirring often. Remove the beef from the skillet. Pour off any fat.

2. Reduce the heat to medium. Add the mushrooms and onion to the skillet and cook for 5 minutes or until the vegetables are tender. Stir in the vinegar and cook for 2 minutes.

3. Stir the sauce in the skillet and heat to a boil. Return the beef to the skillet. Top with the cheese. Cook and stir until the cheese is melted. Serve with the potatoes.

Roasted Garlic Mashed Potatoes

     I tried mony recipes to make the perfect mashed potatoes since it is not from my cultur ,so i didn't find recipe better than this below,it was really YAMMY...try it.

Ingredients

• 1 medium head garlic
• 1 tablespoon olive oil
• 2 pounds russet potatoes, peeled and quartered
• 4 tablespoons butter, softened
• 1/2 cup milk
• salt and pepper to taste

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Drizzle garlic with olive oil, then wrap in aluminum foil. Bake in preheated oven for 1 hour.
3. Bring a large pot of salted water to a boil. Add potatoes, and cook until tender, about 15 minutes. Drain, cool and chop. Stir in butter, milk, salt and pepper.
4. Remove the garlic from the oven, and cut in half. Squeeze the softened cloves into the potatoes. Blend potatoes with an electric mixer until desired consistency is achieved.

Fish Sticks

        Fish sticks are a traditional way to introduce young children to seafood. This recipe tastes much better than the frozen kind — and since the fish is baked instead of deep-fried, it's healthier too.

 

Ingredients 

1/4 cup corn or canola oil

1    cup dry bread crumbs

1/4 cup grated Parmesan cheese
1/2 TS each garlic powder, black pepper, and    paprika
1/4 TS salt

1/2 cup flour

2    large eggs, beaten

1    pound white fish fillets such as cod or tilapia, cut into "fish-stick-size" strips (about 3 inches by 1 inch)
Lemon wedges or tartar sauce (optional)

 Instructions

1. Heat oven to 450. Spread oil on a rimmed baking sheet.
2. Toss crumbs, grated cheese, and seasonings together in a shallow dish until blended.
3.  Put flour into another shallow dish and beaten eggs into a third shallow bowl.
4. Coat each piece of fish evenly with flour. Then dip each floured piece into beaten eggs.
5. Last of all, turn each piece around in crumb mixture until evenly coated. Place each coated piece of fish onto the oiled sheet, then turn pieces over so both sides are oiled.
6. Bake until golden brown, about 10 to 14 minutes. Serve immediately with lemon wedges, tartar sauce, ranch dressing, or (gasp!) ketchup, as your family prefers.

Arab Delicious Arays

Recipe for arayes. Enjoy the Lebanese cuisine and learn how to make best arayes (Grilled Kofta and Pita Bread).

Ingredients:

• 1/2 large white onion, roughly chopped
• 1/2 small bunch fresh parsley
• 1 pound ground lamb(minced)
• 1 small tomato,diced finely
• 1/4 teaspoon garam masala
• 1/4 fresh black peper
• 1/4 cup toasted pine nuts(optional)
• 2 tablespoons lemon juice
• Kosher salt
• 4 pieces pita (whole wheat or regular), cut into quarters
• Extra-virgin olive oil, for brushing

preperation:

1. Preheat the oven to 400 degrees F.
2. In a food processor, combine the onions, and parsley until finely minced. Remove to a large bowl and add in the beef, tomato, garam masala, pine nuts, and lemon juice. Season with salt. Mix with your hands until well combined.
3. Arrange the pita quarters on a parchment-lined baking sheet. Fill each quarter with about 2 tablespoons of the meat mixture, flattening it out so the filling is even. Brush each quarter on both sides with a little olive oil. Sprinkle salt on top.
4. Bake for 20 minutes, turning once halfway through. Pitas should be browned and crispy.

Tabouli

     Tabouli is a great option for a light salad or side dish as it is low in calories and high in fresh vegetables.Bulgar (or bulghar),which is one of its ingreients, is a whole grain which comes from the wheat family.  

Ingredients;
1    cup bulgar

2    medium tomatoes

1/2 cucumber

1/2 green pepper

1    medium onions(green or purple)

1    cup fresh Italian parsley, finely chopped

2    tablespoons mint, finely chopped

2    lemon juiced

3    tablespoons olive oil

salt

 Preperation:

1. Put bulghar in a bowl and stir in 2 cups of boiling water. Cover with a plate and let sit for 30 minutes.
2. While the bulghar cooks you can prep the vegetables. Ideally the tomatoes, cucumber and green pepper are all chopped the same size, a dice of about 3/4 cm. When dicing the tomatoes and cucumber first de-seed them. Then chop the green onions very thinly.
3. Once bulgar is cooked put it in a fine mesh sieve and press out the water. Put in a salad bowl and add vegetables, parsley and mint. Whisk together lemon juice, olive oil and salt.

Mediterranean Turkey Sandwich

Delicious ...Easy...No cook at all...!

Ingredients:

• 2 tablespoons roasted garlic hummus or plain hummus
• 2 slices whole grain bread
• 1/8 teaspoon pepper
• 1 lettuce leaf
• 3 ounces thinly sliced, roasted turkey breast
• 1/4 cup thinly sliced cucumber
• 1/4 cup thinly sliced red bell pepper strips

Preparation:

Spread hummus on one side of each bread slice. Lightly sprinkle with pepper. Place lettuce leaf, turkey breast, cucumber and pepper on top of one slice. Top with remaining bread, hummus side down. Cut in half.

Hummus

        Apart from the kabob, no food from the Arab world is better known than Hummus, a garlicky chickpea puree flavored with lemon and sesame. In fact, Hummus is the Arabic word for chickpea.

Hummus is one of the oldest foods dating back to ancient Egypt. We know that chickpeas were used quite frequently over 7,000 years ago.

Hummus is one of the more popular Middle Eastern dips. Served with fresh or toasted pita bread, hummus makes for a great snack or appetizer. Tahini (sesame paste) is an important part of the hummus recipe and cannot be substituted.

And these are easy steps to make it:

Ingredients:

• 1 16 oz can of chickpeas or garbanzo beans
• 1/4 cup liquid from can of chickpeas
• 3-5 tablespoons lemon juice (depending on taste)
• 2  tablespoons tahini
• 2 cloves garlic, crushed
• 1/2 teaspoon salt
• 2 tablespoons olive oil

Preparation:

1. Drain chickpeas and set aside liquid from can. Combine remaining ingredients in blender or food processor.
2.  Add 1/4 cup of liquid from chickpeas. Blend for 3-5 minutes on low until thoroughly mixed and smooth.
3. Place in serving bowl, and create a shallow well in the center of the hummus.
4. Add a small amount (1-2 tablespoons) of olive oil in the well. Garnish with parsley (optional)or cushed red peper.
5. Serve immediately with fresh, warm or toasted pita bread, or cover and refrigerate.