Iraqi Tabid Recipe

Tibet 

Serves 6

Ingredients:
1 whole chicken, cleaned, with skin
1 teaspoon baharat spice
1 chopped onion
2-3 tablespoons tomato paste
2 chopped tomatoes (optional)
3 cardamom pods, cracked open
2-3 cups rice
2 tablespoons chicken soup mix
4 hard boiled eggs, with shells


Ingredients for the stuffing:
½ cup rice (rinsed)
1 boneless chicken cutlet (shnitzel), cut into small cubes
1 or 2 tomatoes cut into small cubes (peeling optional)
Seeds from 2 cardamom pods
¾ teaspoon baharat spice
1 level tablespoon chicken soup mix


Directions:

1. Mix ingredients for the stuffing, place into chicken and sew the chicken shut using thread or secure shut using toothpicks.


2. In a large, heavy pot, cook the chopped onion in some olive oil for 1 minute on medium flame. Stir in the tomato paste, baharat spice, tomatoes if using them, cardamom pods, and chicken soup mix. Mix in 2 cups water.


3. Place the stuffed chicken in the pot and add enough water to cover ¾ of the chicken. Cook on medium flame for half an hour. Turn the chicken over and cook for another 15 minutes.


4. Put the rice around the chicken and cook until the water is fully absorbed (approximately 15-20 minutes, depending on the rice you choose to use). Refer to cooking tip below if you have too much liquid remaining after the rice is cooked.


5. Preheat the oven. If you are cooking this before Shabbat, or on any afternoon and plan to eat the tabid the following day, preheat the oven to 175°F/80°C. If you are preparing this the night before, then preheat the oven to 220°F/100°C.


6. Nestle the eggs on top of the rice. Cover the pot and place in oven to cook overnight until ready to eat. Check in the morning to make sure the eggs, rice and chicken are browned. Turn up the oven temperature slightly if you want the casserole to be more “well done”.


7. Remove the tabid from the oven just before serving. Be sure to remove the thread or toothpicks! We enjoy tabid with an array of salads and hummus. B'teyavon!

Cooking tips:

• If you have too much liquid in the pot and the rice is already cooked, remove the pot from the stove and then try to remove the liquid. Alternately, you can put the pot in a 300°F/150°C oven, uncovered, for 1 hour. Then cover the pot and lower the oven to 175°F/80°C for cooking overnight until ready to eat the next day.


• If you are using a pot with plastic handles and plastic knob on the cover, simply wrap them in aluminum foil. They should be fine in the low temperature oven.

Baharat Spice Blend

4 tablespoons ground black pepper
2 tablespoons ground coriander
2 tablespoons ground cinnamon
2 tablespoons ground cloves
3 tablespoons ground cumin
1 teaspoon ground cardamom
4 teaspoons ground nutmeg
4 tablespoons paprika
Directions:

1
Combine all the ingredients together till well mixed.
2
Store in an airtight jar and keep away from direct sunlight.

Read more at: http://www.food.com/recipe/baharat-spice-blend-224763?oc=linkback

Peruvian donate recipe (Picarones)

Peruvian Donate Recipe- Picarones

Picarones (for 6 people)

For the dough

    250  g      flour

    125  g      pumpkin

    125  g      sweet potato

        2  tsp.  anise

        7  g      dry yeast or

      20  g      fresh yeast

For the sauce

      80  g      block of sugar molasses or

    120  ml    sugar syrup (or maple syrup)

        1         cinnamon stick

        3         cloves

optional:      green fig leaves or dried figs

Vegetable oil for frying

Preparation:

1. Peal the pumpkin and the sweet potatoes and cut into some pieces.

2. Boil them in a pot together with 1 cup of water and the anise for about 30 minutes.

3. Wait until it has cooled down. Put the content of the pot into the blender until you get a smooth mass. Put the mass into a bigger bowl.

4. Dissolve the yeast in 2tbs of water and add to the bowl.

5. Add the flour and knead the dough until you get a homogeneous mass. Put a towel over the bowl, put it on a warm place and wait for 1 or 2 hours.

6. Meanwhile prepare the sauce in a small pot:

First cut the sugar into smaller pieces and put into the pot. Add one cup of water, the cinnamon, cloves and the fig leaves.

7. Cook the content for at least 30 minutes on low fire until all the sugar is dissolved. The sauce should have the texture of honey.

8. Heat some vegetable oil in a saucepan (at least 1cm) or in a deep fryer.

9. Make your hand wet in a bowl with water and salt and take 2 or 3 tbs. of the dough using four fingers of your hand (fingers except the thumb). Make a hole into the dough using your thump so that it forms a ring. Put the mass into the saucepan slowly.

10. Fry for about two minutes on each side and put on a paper towel.

11. Serve 3-4 rings and pour the sauce over it. 

Lomo Saltado Peruvian Recipe

Lomo Saltado Peruvian Recipe 

Lomo Saltado (for 4 people)

        6         small potatoes or

        3         big potatoes

       ½  kg    of beef tenderloin)

        1         big or 2 smaller onions

        3         tomatoes

        3  tbs   of distilled vinegar

        2  tbs   soy sauce (sillao)

                    some parsley leaves

                    garlic

                    vegetable oil

                    salt, pepper and cumin

        1  tbs.  oregano

optional:      red wine and fresh chili stripes

Served with rice

Preparation:

1. Slice the meat into strips of about 1cm x 1cm x 4cm. Season the meat with salt, pepper, cumin, pressed garlic and a tablespoon of oil. Let in the marinade.

2. Cut the onion and the tomatoes into wedges, a bit bigger pieces than the meat.

3. Peel the potatoes and cut them into thick French fries.

4. Fry the potatoes with sufficient vegetable oil until they are golden outside and cooked inside. Put the fries on paper towels and hold the in a warm place.

5. Heat up a saucepan and add some vegetable oil. Fry the meat in the hot saucepan for 1 minute on one side, turn it around and cook it for 1 minute on the other side. It should have a brown color. Remove it from the saucepan even if it is still red inside.

6. Fry the onions in the still hot saucepan until they become slightly brown, then add the tomatoes and cook for another 2 minutes, until the tomato begins to lose water. Do not forget stirring.

7. Put the meat back into the saucepan. Then add the vinegar, 4 tbs. of red wine and the soy sauce and cook for 1 minute. Turn off the stove.

8. Add some fresh chili stripes, parsley and/or cilantro and oregano.

9. Put the content of the saucepan on a plate and add the fried potatoes.

10. Accompany with rice.

Ceviche Peruvian

Cebiche Peruvian Recipe 

800 kg   fish filet

     15                       key limes for about 120ml of lemon juice (2-3 tbs. per person)

       3    level tsp.    of salt

                                pepper as desired

       1    tbs.             of minced red Chili, Type “aji limo”

       1                       onion (150gr)

       1/2                        garlic clove

     15                       coriander leafs and/or parsley

       2   tbs.             evaporated milk

       6    tbs.             fish stock

         

       2    threads       of Yuyo (seaweed)

Served with

       1                       cooked sweet potato (yam)

       1                       white corn cob (choclo, boiled in water with sugar and some drops of lime)

                                cornnuts (chancha)

Preparation:

1. Squeeze the limes into a bowl and strain it.

2. Mince the red chili, the garlic, and the cilantro and parsley leaves in tiny pieces.

3. Cut the onion in two halves and slice it into thin half circles (Julienne).

4. Remove all skin and spines from the fish filet

5. Cut the fish into strips and then into cubes that are about 1 ½ cm in size ( ½ inch).

6. Put fish into a bowl, add salt and the lime juicde, stir.

7. Add fish stock, chili, garlic, cilantro and parsley and stir.

8. Finally add the evaporated milk, stir again and try the marinade. Add more chili if you like.

9. Put fish on the center of a plate, making a heap. Leave the marinade in the bowl.

10. Put onions into the marinade, stir and put them over the fish. Do the same with the Yuyo. Finally pour as much of the marinade over the fish as you like.

11. Cut sweet potato into 1cm slices and put them in a corner of the plate. Remove the kernels from the corn cob and put in another corner. Alternatively, cut entire corn cob into 4 pieces and add to the plate. Add the roasted corn.

Causa (Peruvian dish)

Causa Peruvian Recipe

800 gr  potatoes (best is a mix of “papa amarilla and “papa blanca”)

     1/2  cup  vegetable oil (oil that is neutral in taste, no olive oil)

     3-4         key limes

        3  tbs. “aji Amarillo molido” (yellow chili paste)

    180  gr     chicken meat (e.g. breast)

        4  tbs   of mayonnaise

        1         avocado

                    salt & pepper

For the sauce:

     1/2         onion

                    white vinegar, aji amarillo

Preparation:

1. Cook the potatoes in little water for about 30 minutes.

2. Cook the chicken in water with salt until it’s done (about 20minutes).

3. Peel the still warm potatoes and pass them through a potato ricer.

4. Shred the cooked chicken into a separate bowl, add the mayonnaise. Salt and pepper to taste. This and the avocado will be the stuffing.

5. Squeeze the key limes and filter the received juice. Put into the smashed potatoes. Per serving portion this should be between half and one lime (depending on the size of the lime; if in doubt, better take half a lime)

6. Add the vegetable oil (2 tbs. per portion) and the chili pure to the smashed potatoes. Add salt and pepper to taste. Stir.

7. Use a metal ring of about 10cm in diameter and 6cm in height and put it on the plate.

Form a 1.5cm layer of the potato mass within the ring.
Add a 1cm layer of the chicken-mayonnaise and a 1cm layer of the potato mass.

            Add a layer of avocado slices and fill the form with another potato layer.

8. Remove the metal ring and decorate the dish as you like: mayonnaise, olive, an avocado slice, parsley, fresh chili, or the following sauce:

9. Mince half an onion and some fresh yellow chili, then add 1-2 tbs. of yellow chili paste, salt & pepper to taste, 1 tbs. of lemon juice, and 2 tbs. of vinegar.

If do not want to prepare every single serving plate, you can use a rectangle form where all the mass enters and build up the layers there. For cutting and serving use a spatula.

Vegetarian Couscous with Butternut Squash Recipe

What you will need 


1 medium  onions
4 cups of Butternut Squash
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon ground turmeric
1.5 teaspoons ground cinnamon
0.5 teaspoons ground paprika
0.5 teaspoon ground cardamom
0.25 teaspoon ground saffron
2 cans diced tomatoes (DO NOT drain)
1 can of garbanzo beans (drained)
2 cups chicken or vegetable stock (approx.)
4 Tbs of tomato past
1 bunch fresh cilantro, chopped
1/2 cup golden raisins
6 medjool dates, pitted and quartered
1/4 cup toasted pine nuts
salt to taste
pepper to taste


Couscous

• 3 c. couscous
• 4.5 c. boiling water
• 1 t. salt
• 1 T. olive oil 
• 
  
• Method 

1. Heat 2 tbs od olive oil in a cooking pot. 
2. Add chopped up onion and let it look for about 5 minuted then add chapped up garlic and squash
3. Add the rest of the ingredients except for cilantro, raisins, dates, and pine nuts.  Let simmer on low heat for about 45 minutes. 
4. Add the rest of the ingredients and let good for another 10 to 15 minutes.  
5. Add the salt and oil to boiling water
6. Spread couscous evenly in the bottom of a large  casserole so that it is in as thin a layer as possible
7. Add the water and cover tightly with plastic wrap
8. Wait until all the water is absorbed (about 15 minutes), then fluff with a fork

BBQ Lamb Chops Recipe

BBQ Lamb Recipe

What you will need

• 2 lbs. (about 1 kg) lamb chops, fresh is the best
• 1/4 cup chopped fresh mint
• 1/4 cup chopped fresh cilantro
• 4 cloves garlic, pressed
• 4 tablespoons lemon juice
• 2 tablespoons olive oil
• 1 tablespoon cumin
• 1 1/2 teaspoons paprika
• 2 teaspoons salt
• 1/2 teaspoon ginger
• 1/2 teaspoon turmeric
• 1/2 teaspoon pepper
• 1/2 teaspoon ground hot pepper or hot paprika (optional)

Method

Wash the lamb chops and drain thoroughly.

In a large mixing bowl combine the herbs, garlic, lemon juice, olive oil and spices. Add the lamb chops and mix well to coat the meat evenly.

Cover the bowl and refrigerate the lamb chops for at least six hours, or overnight for best results.

Remove the lamb chops from the fridge, and heat your grill. Lightly oil the grill rack to prevent the meat from sticking. Cook the lamb chops for 5 to 8 minutes on each side, depending on the thickness of the cuts of meat. Be careful of flames from fat drippings, which can scorch the meat.

BBQ Lamb Chops