Beram & Tajine E-Magazine, Issue 4: Fatta & Mroozya

SPECIAL Eid issue

Fattah & Mroozya

free

E-M

agaz

ine

Bring on the veggies, vinegar & jars to

Cut off the Eid richness withASSIA's world of pickles

SARA'S fresh salads

Have your EidEgyptian or Moroccanwith our authentic Eid Recipes

SPECIAL Eid issue

Eid Mobarak ...

Like every month, we come to you baring a gift and our gift this month is “Fattah & Mroozya”, �

From Egypt we bring you the famous Fattah, a treat on every Egyptian table on Eid. We went all the way to bring you the best fattah recipes so you can have a delicious and unique Eid with your loved ones.

And from Morocco we bring you a traditional delicacy, Mroozya, made with the finest cuts of meat and the most fragrant Moroccan spices, right to your table to share with your family and friends.

You know us…we love food �It’s how we show love, care and attention and with this months recipes, we just hope to bring joy to your Eid.

May all your gatherings be blessed, may all your times be joyful and may all your food be delicious.

GIFT OFLOVE...

Assia Othman...Sara A. Salam

ASSIA'SWORLD OF PICKLES

Bring on the Veggies,Vinegar & Jars

Kabees...PICKLED CUCUMBER

Mushrooms & OnionsMARMALADE

P ickled Baby Carrots

Cherry tomatoesRoasted ...

ENJOY...

- Vegetables must be fresh when pickled. Avoid using waxed supermarket veggies.

- Scrub food well. Be sure to remove and discard 1/4–inch slice from the blossom end of fresh cucumbers. Blossoms may contain an enzyme that causes excessive softening of pickles.

- For crisper pickles, put the vegetables (whole or sliced) into a wide bowl and spread a layer of pickling salt on top. Cover and let sit overnight in a cool place. Discard the liquid, then rinse and dry the vegetables before pickling or canning as usual. The salt helps to pull the moisture out of the vegeta-bles and makes them crisper

Tomatoes

Lmsayer...Moroccan Pickled Lemons

• For the best results, use white distilled or cider vinegars with 5 percent acidity. Use white vinegar when light color is desirable, as with fruits and cauliflower.• Measure or weigh carefully, because the proportion of fresh food to other ingredients will affect flavor and, many times, safety.• Add some lemon juice to your pickles, instead of one cup of vinegar , you can put lemon juice half cup and vinegar half one.

LEMON

Green BeansP ickled...

- Garlic is the most essential ingredient in your pickles, be sure to buy the best quality of and to add it depending to your taste

GARLIC

MelanzaneSOT’OLIO

- Herbs are a savory choice for pickles, you have a large selection of : thyme, basil, rosemary, oregano, dill, chives, mint, parsley, coriander, tarragon … Think about those lovely gifts from nature and enjoy savory pickles.

THYME

• 300g fresh baby cucumbers • 1 bay leave • 3 garlic cloves • 1 tbs whole black peppercorns• 2 tsp coarse salt • 1 small bunch fresh dill • 1 cup water • 1 cup white vinegar

Prepare a pickling jar by washing it well, floating it in hot water then drain. Put in the bay leave. Make some strips using a knife in the back of garlic cloves. Add it in the jar. Add the rest of ingredients and finally, place the cucumbers carefully into the jar.Mix the water with vinegar, and full the jar with this mixture (the quantity of water must be equal to vinegar’s one) Keep in dry place, for some days before serving the delicious pickled cucumber ever!

• 300g fresh mushrooms• 4 bog onions, sliced • 1 bay leave • 3 garlic cloves • 1 tbs whole black peppercorns• 1 bunch of thyme • 2 tsp coarse salt • ¼ cup olive oil • 1 cup water • 2 cup white vinegar

Prepare a pickling jar by washing it well, floating it in hot water then drain. In a pan, heat the olive oil and stir in the sliced onion. Add the mushrooms without cutting them and stir until onions become soft.Make some strips using a knife in the back of garlic cloves. Add it in the pan. Add the rest of ingredients and keep boiling for 15 minutes. Pour the content of the pan in the jar and cover.Keep in the fridge, for some days before serving !

• 300g fresh baby carrots • 1 bay leave • 3 garlic cloves • 1 tbs whole black peppercorns• 2 tsp coarse salt • 1 tbs mustard seeds • 1 cup water • 1 cup white vinegar• 1 tsp sugar

Prepare a pickling jar by washing it well, floating it in hot water then drain. Put in the bay leave, mustard seeds, and black peppercorns.Make some strips using a knife in the back of garlic cloves. Add it in the jar. Place the carrots carefully into the jar.Mix the water with vinegar and sugar. Full the jar with this mixture (the quan-tity of water must be equal to vinegar’s one) Keep in dry place, for 1 week at least before serving.

Pickled Cucumber ( Kabees ) Mushrooms and Onions Marmalade Pickled Baby Carrots

Ingredients:

Method:

Ingredients:

Method:

Ingredients:

Method:

• 1 kg ripe lemons • salt • 2 tbs of olive oil • Boiled and cooled water• 2 bay leaves

• 700g cherry tomatoes ( about 700g ) , washed and cut in half .• 1 tbs of dry oregano • 1 tbs rosemary• 1 tbs coarse salt • 1 tbs light brown sugar • 1 tbs dry basil • 3 garlic cloves• 1 lemon zest • 1 orange zest • 1 tbs whole pepper grounds

• Herring batarekh• Spring onions • Garlic • Green chili pepper • Red hot chili flakes • Ground Cumin• Black pepper • Paprika • Lemon juice • Lemon zest• Olive oil

Add all ingredients in hand grinder and start working them to the level of softness you prefer. Leave the mixture in a sealed jar covered with some olive oil and eat as an appetizer. Spread of on cracker or bread you like. You can also have it with boiled eggs or use to to make Salizon.

Roasted Cherry Tomatoes Moroccan Pickled Lemons ( Lmsayer) Pickled Green Beans

Ingredients: Ingredients: Ingredients:

Method: Method: in a sheet place the tomatoes ( part open to the top ) ... sprinkle with sugar , salt , oregano , basil, rosemary , zests and place between the tomatoes , some garlic cloves .Bake in a very low oven (100C) FOR 3 HOURS. This slow cooking will help them to become dry.Directly place them from the oven in a sterilized Jar (preference a glace one) , sprinkle with black pepper ground and full the jar with olive oil . I like to place some garlic cloves in the jar (optional) .Start to use after 3 days .enjoy!

Method: Wash the lemons well and make some incisions in using a knife.Fill with salt, then place in sterilized jar.Add the bay leaves and let rest in a closed area for 10 days. You will see that lemons will spend all the juice in the jar.Add the olive oil now and cover with cool water.Let rest for extra 20 days, it will be ready to be used.they can be conserved for 2 years .

Melanzane

MelanzaneSOT’OLIO

Method: Sprinkle the eggplant slices with coarse salt and place in a sheet. Pout on another sheet and give a hard push on using a heavy mortar or casserole. Keep like that or 4 hours. It will help to remove all the water from the eggplants. Now, drain the eggplants and wash for few minutes. Drain and keep aside. Boil the water with vinegar and sugar in a large pan. Add in the eggplants and simmer for 4 minutes not more (if not they will be over cooked). Mix the oregano with garlic and chili flakes. Keep aside. Now place a layer of eggplants in a jar, sprinkle with garlic mixture and top with olive oil. Repeat this until you full the jar. Close and keep in a closed dry area. Start to eat them after 4 days. Enjoy!

• 4 eggplants, slices • ½ cup fresh garlic, diced • ¼ cup sugar • 2 cups white vinegar • 3 cups water • 1 tbs chili flakes • 2 tbs oregano • 2 tbs coarse salt • Extra virgin olive oil

Ingredients:

the best Pickles ...

you need

Bamyah ...

PICK

LED

OK

RA

Method: Place vinegar, water, salt, and sugar in a medium saucepan, bring to a boil to dissolve the salt and sugar, reduce heat and keep warm.

While the water is heating in step one, prepare the okra and the spices. Rinse the okra and trim the stem ends .

Place all pickling spices in a small bowl and stir to combine.

In the pickling jars, Place a lemon slice at the bottom of each jar. Add a table-spoon of the mixed pickling spices to each jar. Place a peeled garlic clove on top of the spices and lemon.

Pack the okra in the jars, alternating stem-side-up and stem-side-down to allow you to pack the okra well into the jars. Pour the hot vinegar mixture over the jars. Run a thin knife between the okra and the jars to dislodge any obvious air bubbles. Okra is filled with air, so while you run the knife between the okra and the jars, air bubbles will be released from within the okra as well. Add finally, the olive oil to the jars , close and keep in dry area for few days.

• 250g fresh okra• 4 large garlic cloves, peeled• 3 lemon slices• 2 cups cider vinegar (5% acidity)• 2 cups water• 3 Tbp kosher salt• 1 Tbp sugar• 2 Tbp mustard seeds• 1 Tbp coriander seeds• 1 tablespoon red pepper flakes• 1 teaspoon fennel seeds• 1 teaspoon celery seeds• 1 teaspoon black peppercorns• 1/4 cup olive oil.

Ingredients:

LIGHTEN UP YOUR EIDWITH SARA'SLIGHT & FRESH SELECTION

IT'S GETTING TOO RICHFOR YOU ...

HOMOSWITH MEAT ...

Tomatoes StuffedWITH BORGHOL SALAD

Pomegranate Eggplants

Sour Cream TAHINI CHICKPEAS SPREAD

• 4 whole tomatoes • 1 cup borghol• 2 spring onions, finely sliced• ¼ cup parsley, chopped• 1 tbsp fresh green mint, chopped• The juice of 2 lemons • A pinch of cinnamon• ½ tsp paprika • A pinch of cumin• ½ tsp garlic • Salt & pepper• 2 tbsp olive oil

• 1 can of tahini chickpeas puree • The juice of 1 lemon• ½ tsp chopped garlic • ¼ tsp cumin• ¼ tsp paprika • Salt & pepper • 3 tbsp olive oil

• 1 large eggplant• 1 small red onion, sliced • 1/3 cup pomegranate seeds• 1 small tomato, cubed• ½ tsp garlic, chopped • 2 tbsp chopped coriander• The juice of 1 lemon• 1 tsp pomegranate molasses • 2 tbsp olive oil• ½ tsp paprika • 2 tsp sumac • A pinch of cinnamon• Salt & pepper

Cut eggplant in half. Grill one half in the oven for 10-15 minutes. Remove from oven setting aside to cool and then remove the inside leaving the skin only to shape a serving plate. The other half cut in small cubes and sauté in some olive oil until cooked.

To make your salad dressing mix lemon juice, molasses, olive oil, garlic and all spices. Set aside.

In a bowl, mix sautéed eggplants with remaining vegetables. Add pomegranate seeds and dressing. Mix well and transfer your salad to the eggplants skin you prepared. Sprin-kle some more pomegranate seeds on top and serve this elegant and simple salad

Homos with Meet Tomatoes Stuffed with Borghol Salad Pomegranate Eggplants Salad

Ingredients: Ingredients For the Homos :

• 200 gm small meat cubes • A pinch of cinnamon• A pinch of nutmeg• A pinch of meat spices• Salt & pepper - Margarine

Ingredients For the Homos :

Ingredients:

Method: Method: Mix all ingredients for homos and set aside. Sauté meat cubes in some marga-rine seasoning with all spices. Let it cook till brown and well cooked. Spread the homos on your serving plate laying meat cubes on top. Sprin-kle some olive oil and garnish with any greens. Serve warm with some Lebanese bread.

Method: Over the borghol pour some hot water and set aside to soak. Once it’s plumped up and well soaked strain from excess water and set aside in a bowl.

Cut tomatoes in half and remove the core. Take just one tomato and cut in small cubes, the rest should remain whole for stuffing.

Add tomato cubes and the remain-ing ingredients to borghol and mix well. Stuff tomato halves with the borghol salad and serve garnishing with some fresh mint.

IT'S GETTING TOO RICHFOR YOU ...

Fresh, TastyHealthy...&

Method: Mix all ingredients very well. Serve garnish-ing with some chives aside to some bread.

• 200 gm sour cream• 200 gm chickpeas Tahini puree• ¼ cup chives, chopped • ½ tsp cumin• ½ tsp paprika • Salt & pepper • The juice & zest of 1 lemon• 1 tsp garlic, chopped • 2 tbsp olive oil

Ingredients:

SOUR CREAMTahini Chickpeas Spread

Complement your Yummy Fatta!

WISHING YOUA HOLLYEID AD7A

YOGURT MINT . . .

SALAD

Method: Strain your yogurt over night to get out any liquid. You will be left with very creamy yogurt that is much thicker than before straining. Mix all ingredi-ents with the strained yogurt and serve cold with your fatta.

• 400 gm plain yogurt• 1/3 cup chopped mint • ¼ tsp paprika • A pinch of cumin• Salt & pepper• ½ tsp chopped garlic

Ingredients:

VinegarGarlic Sauce!

Method: In a hand grinder, add the green pepper, chili pepper, coriander, garlic, lemon zest, cumin, salt & pepper. Grind very well until you obtain a smooth paste. Add all the liquids to the paste and mix well. Serve with your fatta.

• 1 green pepper • 1 green chili pepper • ¼ cup coriander leaves • 3 garlic cloves • The zest of 1 lemon• ½ cup lemon juice • ¼ cup vinegar• ¼ cup stock, preferably beef• 1 tsp cumin• Salt & pepper

Ingredients:

EGYPTIANDAKKA

Serve with ...

Bokhary RiceFatta, Kabsa

Or Mandy

Method: In a hot oven grill your tomatoes whole for 10-15 minutes. Remove tomatoes from oven and set to cool. Remove tomato skins and transfer to food processor. Add the remaining ingredients and process. Make sure your sauce is not very smooth, leave it a bit coarse.

• 5 ripe tomatoes • 1 green chili pepper • 3 tbsp coriander, chopped• 1 tbsp fresh mint, chopped • 3 garlic cloves, chopped • 2 tbsp olive oil• 2 tbsp white vinegar• ½ tsp paprika • Salt & pepper

Ingredients:

DAKOOSSAUCE

https://www.facebook.com/Heya.Muslimah

It’s Not an Application... It’s a Daily Cookbook!

PHONE

NOWASSIA’SKITCHEN APPLICATION

RECIPES FROM THE EARTH TO THE TABLE, SIMPLE, ELEGANT & SAVORY TASTE COMING TO YOU FROM MY KITCHEN USING ORGANIC INGREDIENTS.

Your iP HONESLadies !!!

SARA’S GUIDETO THE PERFECTMEAT EXPERIENCE

Sara Mohamed A. Salam

Having troubles with your meat?! Not really satisfied with how it turns out every time you cook it? We’ve got all the tips & pointers you need to perfect your meat experience!

No more excuses! ;-)

Storing Meat Before Cooking Fresh meat should be stored in the fridge immediately at 5°C, loosely rapped. If meat is encased with fat, store it uncovered. For the period of storing, the larger the piece of meat is, the longer it can be stored.

Mince meat is very perishable; it can easily and rapidly go bad. We recommend using it within maxi-mum 48 hours of purchase. Keep it in a shallow loosely covered container and DO NOT freeze and thaw and refreeze.

Freezing & Thawing MeatRecommended freezing temperature is -10°C to -20°C. We advice using freezer bags or containers that allow minimum or no air. Meat can be preserved at a constant temperature of -20°C up to one year. Ground and sliced meat do not keep as well as solid cut, so if you plan to freeze your meat for a long time, we advise that you store it as a while and then cut it before cooking.

For best results always thaw frozen meat right before cooking. You shall need about 5 hours per pound of thick cut.

Seasoning MeatWhen you season your meat, always remember that early salting is a very bad idea. It extracts the natural juices of the meat and renders it dry after cooking. To preserve the natural juices of the meat we recommend that you salt near the end of the cooking process.

To accentuate the flavor and aroma of meat, use seasoning very wisely. Season at least one hour before cooking with your choice of spices, herbs, garlic and onion. Make sure you do not over power the natural flavor of the meat by seasoning. Improve the flavor of your meat by inserting slices of garlic or whole garlic cloves right near the bones.

Marinating MeatTenderness can be gained through marination. Marinating meat for 12 hours or more cuts the cook-ing time significantly. Make sure your meat is refrigerated while marination. Adding acids to your mari-nade cuts the hardness of meat and enhance tenderness, always add lemon or vinegar to your marinades.

Roasting MeatThe quality of the meat is the decisive factor in roasting. Good quality meat gives good flavors by roasting it in a very hot oven in a lightly oiled roasting pan, preferably on a rack. It is a guaranteed flavor even if you simply season your meat with salt and pepper only. When you roast a piece of meat, always make sure the fat side is up. Cooking time depends on the size of the roast and the degree of doneness desired. If meat is lean and not full of fat basting becomes necessary in order to retain the moisture and tenderness. Baste lean meat with fat, oil or previously collected fat drippings. Baste once every 15-20 minutes through out the roasting process.

Browning MeatTo start browning your meat first, you need to make sure it is completely wiped dry. It is best to use as little meat as possible relative to the skillet, in other words, do not over crowd your skillet with too much meat. Over crowding the skillet will decrease the temperature of the skillet and will prevent the browning. The meat should be cooked on high heat until all sides are brown.

Carving & Cutting MeatAlways allow your meat to rest after cooking. This helps the meat juices retain inside and redis-tribute equally. Make sure you cut your meat against the grain to avoid it being chewy.

The Perfect ...

Meat Experience

ASSIA & SARA'S MOUTHWATERING FATTA SELECTION

FAT TETO??...

THIS ADHA ...FATTETKOMIS VERY DIFFERENT

ASSIA & SARA'S MOUTHWATERING FATTA SELECTION

FAT TETO??...

SPONSORED BY :

KATFA OIL

Breakfast Fatta

Method: In a frying pan, add some Katfa Oil. Fry your bread until crispy and golden in color. Set aside.

To prepare fava beans, heat some Katfa Oil in your cooking pan. Add in the garlic, pepper and spices. Sauté for a couple of minutes and then drop in the fava beans. Let it simmer for 10 minutes on medium heat. Remove from heat and set aside.

To prepare the chickpeas, mix all ingredients together until well incorporated. Set aside.

Now start layering, first a layer of crispy bread. Top it with a layer of fava beans and then a layer of chick-peas. Garnish with tomatoes, onions and parsley and drizzle some Katfa Oil on top. Serve for a delicious breakfast with some koshary mint tea.

• Balady bread cut into small pieces • Katfa Oil for frying• 1 tomato, cubed • 1 small red onion, cubed • Some chopped parsley

Ingredients :

• 1 can fava beans • 3 garlic cloves, chopped • 1 green pepper, finely chopped (chili if you like)• The juice of two lemons • ¼ cup Katfa Oil• ½ tsp cumin• ½ tsp paprika • Salt & pepper

Ingredients For Fava Beans Lay :

• 1 can of tahini chickpeas puree • The juice of 1 lemon• 2 garlic cloves, chopped• ¼ tsp cumin• ¼ tsp paprika • Salt & pepper • ¼ cup Katfa Oil

Ingredients For Chickpeas Layer :

Kat faPuri�ed drop by drop

Fattah ...Salad

Method: Fill in a frying pan with Katfa oil and fry your shami bread. Set aside. In a large bowl, mix the bread with 2 tbsp of olive oil, lettuce and sumac. Keep aside.In another bowl, mix the potatoes with, egg-plants, Chickpeas, sumac and keep aside.In a third bowl, mix the tomatoes with onion and sweet corn. Keep aside. In serving dish, sprinkle a layer of bread lettuce mixture. Top with potato-chickpeas layer. Finish with a layer of tomato mixture. Mix the yoghurt with mayonnaise, salt, pepper, and garlic then top the Fattah salad with a rich layer. Garnish with some pomegranates

• 1 cup shami bread, cut into cubes • ½ cup lettuce, chopped • 2 tbsp sumac • ¼ cup canned sweet corn• 1 potato, cut into small cubes and boiled • 1 eggplant, cut into small cubes and fried• ¼ cup canned chickpeas • 2 tomatoes, chopped • 1 small onion, chopped • 1 garlic clove diced • ½ cup yoghurt • 2 tbsp mayonnaise • Salt and pepper • Katfa Oil

Ingredients :

Serve it Cold ...


Egyptian

Fatta

Method:

• Some rokak or some balady bread, small pieces • 3 cups Egyptian rice• Some blanched & fried almonds • Katfa Oi

Ingredients :

• 1 kg lamb meat with bones • 1 whole tomato, halved• 2 onions, halved• 3 bay leaves • 1 cinnamon stick• 4 cardamom seeds• ¼ tsp nutmeg • ½ tsp meat spices • Salt & pepper • 2 liters water• 1 beef stock cube• Katfa Oil

Ingredients For Meat :

• 6 garlic cloves, chopped • 3 cups tomato juice • 1 cup beef stock• ¼ cup vinegar• Salt & pepper • Katfa Oil

Ingredients for Garlic Tomato Sauce :

• ¼ cup Katfa Oil• 4 garlic cloves, chopped • 2 tbsp dry coriander• 2 tbsp vinegar• Salt & pepper

Ingredients For Dry Coriander Sauce :


Fattet Khal We Toom

First the beef, in a large pan add a good quantity of Katfa Oil. Add in all the vegetables and spices and sauté for a couple of minutes. Poor in the water and add the beef. Add in the beef stock cube and bring to a boil. Let it cook till the meat is very tender and falling from the bones. Make sure you don’t add salt until the end.

Now the tomato sauce, sauté the garlic in some Katfa Oil. Once it starts taking a light color add in the vinegar and all spices. Add the tomato sauce and stock from the meat you cooked. Bring to a hard boil. Lower the heat and let it simmer for 10 more minutes. Remove from heat and set aside.Now the rice, heat up some Katfa Oil, add the rice and cook it in same amount of water seasoning only with salt. Once it’s done, set aside covered to keep warm.

For the coriander sauce, in your pan add in some Katfa Oil, garlic and dry coriander. Heat up till it starts sizzling and garlic starts taking golden color. Poor the vinegar over and season with salt & pepper. Simmer for 5 minutes and remove from heat.

Now time for layering. Start with a layer of rokak or balady bread. Pour over some meat stock and dry coriander sauce. You can also add some tomato garlic sauce if you like. Add a layer of white rice and sprinkle with some dry coriander sauce. Pour over a little stock. Cover your rice with tomato sauce and then top with your meat pieces. Sprinkle some more coriander sauce on top and garnish with almonds. Serve this amazing dish with some extra tomato sauce and coriander sauce.

Kat faMethod: Fill in a frying pan with Katfa oil and fry your shami bread. Set aside. In a pan, heat up some Katfa oil and add in the minced meat. Stir for few minutes before adding the tomato paste and tomato juice. Add garlic, vinegar, and let cook for few minutes. Season with salt, pepper, and nutmeg. Remove from heat and set aside.

In a bowl, mix the yoghurt with one diced garlic clove, mayonnaise, mint, and season with salt. Place the vine leaves in a large Pyrex pan. Top with the minced meat sauce, and then sprinkle with the toasted bread. Finish with a rich layer of yoghurt sauce and garnish with roasted pines and serve immediately.

• 20 stuffed vines leaves (dolma), cooked• 150g minced lamb meat • 2 tbsp tomato paste • 1 cup tomato juice • 2 tbsp vinegar • 6 garlic cloves, diced • 2 cups yoghurt • 2 tbsp mayonnaise • 1 tsp dry mint • Salt and pepper • Pinch of nutmeg • 1 cup shami bread, cut in small pieces• Katfa Oil

Ingredients :

Vine Leaves


Fattah...

Fate

t War

a’a E

nab

Fattet ShawermaExclusive from Katfa Oil


• Lebanese bread cut in small pieces • Kafta Oil for frying

Ingredients :

• 1 kg shawerma meat cut into long thin strips• 2 bay leaves - 4 cardamom seeds• 4 cloves - ½ tsp paprika • A pinch of hot red chili flakes• ½ tsp cinnamon - 1 tsp meat spices• ½ tsp onion powder - ½ tsp garlic powder• A good pinch of nutmeg• 2 cinnamon sticks - 1 tbsp sumac• 1 tsp chopped garlic • 2 hard tomatoes - 1 big red onion• ¼ cup chopped parsley• Katfa Oil

Ingredients For Shawerma :

• 3 cups basmati rice• 6 cups of chicken or vegetable stock• 1 gm saffron (optional)• 5 cloves - 2 bay leaves • 2 cinnamon sticks• 2 tsp turmeric - 5 cardamom seeds• ¼ cup Katfa Oil

Ingredients for the Rice :

• ½ cup mayonnaise• ½ cup yogurt - ½ cup sour cream• 4 finely chopped gloves of garlic - Salt

Ingredients for the Rice :

Method: Fill a frying pan with Katfa Oil and fry the Lebanese bread till golden and crispy. Set aside.For the garlic sauce, mix all ingredients and set in the fridge.To make the shawerma, add some Katfa Oil in your cooking pan. Add bay leaves, cinnamon sticks, cardamom seeds and cloves. Allow Katfa Oil to heat up very well and get infused with the spices. When Katfa Oil is sizzling hot drop in your meat strips. Add all the other spices except the sumac. Add the garlic too. Let the meat thoroughly cook and mix it every now and then.Prepare the vegetables, remove seeds of the tomatoes and chop them in small cubes. Slice the onions very thinly. Add the sumac and mix very well with your hands until all onion strips are covered with sumac.Remove the shawerma from heat and let it cool for a couple of minutes. Add the tomatoes, onions and parsley and mix well. Set shawerma aside.

For the rice, wash your basmati rice and leave it to soak in water for 20-30 minutes. On high heat, add your chicken stock and saffron and bring to a boil. In a cooking pan, add some Katfa Oil, the cloves, the cinnamon sticks, turmeric and the bay leaves and leave them to heat up together. Pour in saffron chicken stock. Drain the rice from any water and drop it into the stock and spices. Season with salt and leave it covered to cook.

Now, we start layering our dish. First, add a layer of toasted bread and then you top it with all the rice. Top them both with shawerma. You can sprinkle the garlic sauce on top or you can leave it aside.


Fattet ShawermaExclusive from Katfa Oil

FattetMakdoos

Method: Fill in a frying pan with Katfa oil and fry your shami bread. Set aside.In a bowl, mix the yoghurt with tahini sauce, lemon juice, and garlic. Season with salt and pepper. Set aside.Fry the eggplants in hot Katfa Oil, then open from the side using a knife. Keep aside until preparing the stuffing. In a pan, cook the meat in one tablespoon of Katfa Oil, until golden brown. Add in the onion, tomato paste and stir for few minutes. Add the tomato juice to the pan. Seasoning with salt, pepper, nutmeg and pomegranate molasses. Stuff the egg-plants with this mixture. Keep the half of stuffing aside.In a serving dish, place the fried bread in the bottom. Top with the stuffed eggplants. Pour on the rest of stuffing, and then finish with a rich layer of yoghurt sauce. Garnish with nuts, parsley and pomegranates.

• 500g small eggplants • 250g minced meat • 1 onion, chopped• 2 tbsp pomegranate molasses• 2 cups shami bread, cut in cubes• 2 cups tomato juice • 2 tbsp tomato paste • Salt and pepper - Pinch of nutmeg • 2 cups plain yoghurt • ½ cup tahini sauce • 1 garlic clove, diced - 2 tbsp lemon juice • Fried nuts, pomegranate seeds and fresh parsley for garnish • Katfa Oil

Ingredients :

Eggplants


Fattah...

Have a ...Healthy EID

Kat fa Green Wheat Lamb

Chops FattaFattet Fereek Bel Reyash El Dany


Method: Fill a frying pan with Katfa Oil and fry bread until golden and crispy. Set aside.To prepare the yogurt sauce, mix all ingredients together and set aside.To prepare the wheat, add some Katfa Oil in your cooking pan. Heat it up and sauté green wheat for 5 minutes seasoning with all spices. Add the beef stock and cover to cook. To prepare the rice, heat up some Katfa Oil with all the spices. Once spices starts cracking add the water and bring to a boil. Add salt and drop in the basmati rice. Cover to cook.For the lamp chops, lightly oil your grill with Katfa Oil. Allow it to heat and get really hot. Grill the chops seasoning only with salt, pepper & nutmeg. Set it aside to rest.Now start layering. In your serving dish add a layer of bread. Top it with a layer of rice and then a layer of green wheat. Add a rich layer of yogurt sauce and sprin-kle some pomegranate seeds on top. Lay your grilled lamp chops on top and serve hot.

• 1 kg lamb chops • Salt & pepper & nutmeg• Lebanese bread cut into small pieces • Some pomegranate seeds for garnishing • Katfa Oil

Ingredients :

• 2 cups green wheat (fereek)• 2 cups beef stock• 1 bay leave • 1 cinnamon stick• A pinch of nutmeg• A pinch of cinnamon• ½ tsp paprika - Salt & pepper • Katfa Oil

Ingredients For Green Wheat :

• 1 cup basmati rice • 1 bay leave • 1 cinnamon stick• 2 cardamom seeds • 3 cloves • Katfa Oil• 2 cups water

Ingredients For the Rice :

• 300 gm yogurt• 3 tbsp tahini paste • 3 garlic cloves, chopped • 1 tbsp vinegar• ½ tsp cumin - ½ tsp paprika • Salt & pepper

Ingredients For the Rice :

Oriental Sausage

Fattah

Method: Fill in a frying pan with Katfa oil and fry your shami bread. Set aside. Heat up some Katfa oil in a large pan and add in the sausages. Stir for few minutes until golden brown. Add in the diced garlic and stir. Pour in the tomato juice and 2 tbsp of tomato paste. Add the vinegar and let cook for few minutes. Season with salt, pepper and nutmeg and let cook uncov-ered for 5 minutes. Remove from the heat and keep aside. Meanwhile, cook the onion in some oil. Add in the diced tomatoes, the rest of tomato paste, bell peppers, carda-mom seeds, bay leave and keep stirring until flavors com-bine. Add in 3 cups of water and bring to a boil. Now, add the rice with parsley, seasoning with salt and pepper. Cover and let cook on low heat until done and all liquids evaporate. Dress the fried bread in a serving dish, soak with some tomato sauce. Pour in the cooked rice, then, top with sausages-tomato sauce. Garnish with fried almonds and pines.

• 500g lamb sausages, cut into medium pieces • 2 ½ cups Egyptian rice • 4 tbsp tomato paste • 1 tomato, skin removed and chopped • 1 onion, chopped • ½ green bell pepper, chopped • 1 tbsp parsley leaves, chopped• 4 cardamom seeds - 1 bay leaves • 2 cups tomato juice • 1 tbsp white vinegar - 2 garlic cloves, diced • ½ cup almonds, blanched and fried • ½ cup pines, fried• 2 cups shami bread, cut into small pieces• Katfa Oil

Ingredients :


Treat yourself!

Yogurt Beef FattaChickpeas&

Method: Fill a frying pan with Katfa Oil and fry bread until golden and crispy.For the beef, in a large pan add a good quantity of Katfa Oil. Add in all the vegetables and spices. Sauté for a couple of minutes. Pour in the water, chickpeas and beef. Add in the beef stock cube and bring to a boil. Let it cook till the meat is very tender and falling from the bones. Make sure you don’t add salt until the end. To prepare the yogurt sauce, mix all ingredients together and set aside.For the rice, heat up some Katfa Oil with the spices. Add in the water and salt. Bring to a boil and then drop in your rice. Cover to cook. Now the layering, start with a layer of bread. Top with a layer of rice and pour over it a little stock. Take out the chickpeas of the stock and add half of it over the rice. Top with a layer of yogurt sauce and then add the remaining quantity of chickpeas. Sprinkle some pomegranate seeds and add the meat pieces on top.

• Lebanese bread cut into small pieces • Katfa Oil for frying • Some pomegranate seeds for garnishing

Ingredients :

• 2 cups basmati rice • 6 cups water• 1 bay leave • 3 cardemom seeds • Salt • Katfa Oil

Ingredients For Rice :

• 1 kg lamb meat with bones • 1 cup chickpeas • 1 whole tomato• 2 onions cut in halves • 3 bay leaves - 1 cinnamon stick• 4 cardamom seeds• ¼ tsp nutmeg - ½ tsp meat spices • Salt & pepper • 2 liters water• 1 beef stock cube • Katfa Oil

Ingredients For Meat :

• 300 gm yogurt• 3 tbsp tahini paste • 3 garlic cloves, chopped • 1 tbsp vinegar• ½ tsp cumin• ½ tsp paprika • Salt & pepper

Ingredients FFor the Yogurt Tahini Sauce :


Moroccan Fattah

RFISSA

Method: In a pan, heat 2 tbsp of Katfa oil. Add in meat and season with spices. Stir for few minutes before adding the onion, garlic, parsley, tomatoes and cilantro. Simmer for few minutes; add the chickpeas, lentils and fava beans. Pour the stock in with water. Cover and let cook until done. You should leave more than 3 cups in the sauce to top the bread with. Add the pickled lemon and remove from heat. In a serving dish, place the cut bread then top with the prepared meat stew. Serve it hot with Moroccan tea. Enjoy!

• 800g lamb meat (with bones) • 1 big onion, sliced • 2 tomatoes, skin removed and chopped• 2 tbsp parsley leaves, chopped • 2 tbsp cilantro leaves, chopped • 2 garlic cloves, diced • ½ cup brown lentil • ½ cup dried fava beans • ½ cup chickpeas • 1 pickled lemon • 1 tsp ginger • 1 tsp pepper • 1 tsp turmeric • 1 tsp paprika • 1 meat stock cube • Water • Samuel bread, cut into cubes• Katfa Oil

Ingredients :


SHARE US

Green BroadBeans Fattah

Method: Fill in a frying pan with Katfa oil and fry your shami bread. Set aside. Boil the green broad beans for 15 minutes, and then remove the skin. Keep aside. Heat some Katfa oil in a pan, add in the minced meat and stir. Add the garlic, onion and season with salt, pepper and nutmeg. Add the green broad beans and dill; simmer for 10 minutes until meat is cooked. Remove from heat and keep aside.

Beat the yoghurt with vinegar, add a pinch of diced garlic, salt and pepper. Mix well.

In a serving plate, place a layer of toasted bread. Pour on a rich layer of green broad beans-meat mixture. Finish with a layer of yogurt sauce. Garnish with pomegranate and roasted pines.

• 400g frozen green broad beans • 1 onion, chopped • 200g minced lamb meat • 2 garlic cloves, diced • 3 tbsp fresh dill, chopped • Salt, pepper and nutmeg • 2 cups plain yoghurt • 2 tbsp lemon juice • 2 cups bread, cut into small parts• Katfa Oil

Ingredients :


Serve it Immediately

Red FruitsSweet Fattah

Method: In a saucepan, mix the milk with sugar and vanilla. Bring to a boil. Add in the corn starch and mix. Stir until obtaining a thickmuhalabya. Keep aside.

In a serving dish, place a layer of toasted milk toast. Sprinkle with red fruits, and then finish with a large layer of vanilla muhala-bya. Garnish with nuts and pomegranates. Serve it cold.

• 7 slices sweet milk toast cut into small parts and toasted • 1 cup strawberries, sliced • 1 cup raspberries • ½ cup pomegranates • ¼ cup pines or almond flakes • 2 cups milk • 2 tbsp corn starch • ½ cup sugar • 1 tsp vanilla extract

Ingredients :


Have it ... SugaryServe it Cold ...

NESREENELSAYED IBRAHIM

Cooking Artist

COUP DE C EURHousewife and mother of ZEINA ... She was the first one who invited us to her cooking-group "hanakol eh naharda". After many years and several delicious recipes, Nosa (as we call her), decided to launch her catering business in DUBAI.

NESREEN ELSAYED IBRAHIM

For delicious recipes by Nosa, you can visit her facebook page:https://www.facebook.com/#!/pages/Nosas-recipes/334125296607159?fref=ts

Oriental R iceWITH POMEGRANATE

Method: Heat the butter, add the onion, garlic, and stir for 3 min until it becomes tender.Add the minced meat, then the mixed spices and leave them to cook for 7 min.Add the pomegranate molasses, then add the rice to the mixture and stir slowly. Add the broth. when it starts to boil, slow the heat and leave to cook. Before last 5 min, add the dried pomegranate then turn off the fire and decorate it with the roasted nuts.

• 2 tablespoon butter / ghee • 1 (medium) chopped onion • 2 cloves minced garlic • ½ tablespoon mixed spices • 2 tablespoon pomegranate molasses • ½ kilo minced meat • 1 cup Basmati rice • 1 cup chicken /or meat broth ( if not available you can add water ) • Half cup roasted nuts (almond- walnut – pistachio) • 2 tablespoon dried pomegranate.

Ingredients:

the Oriental feeling

Method: Rub the potatoes rings with the onion spiced with salt and pepper. Then add the pinch of nutmeg.Arrange them in the oven tray then add tomato, capsicum and finally add the sausage. Pour the tomato sauce, turn on the fire when it starts to boil, slow down the heat and leave to cook.Last 5 min. turn off the fire and transfer them to the preheated oven. Serve it with plain rice.

Potato Sausage Stew ALEXANDRIAN STYLE

Method: Rub the potatoes rings with the onion spiced with salt and pepper. Then add the pinch of nutmeg.Arrange them in the oven tray then add tomato, capsicum and finally add the sausage. Pour the tomato sauce, turn on the fire when it starts to boil, slow down the heat and leave to cook.Last 5 min. turn off the fire and transfer them to the preheated oven. Serve it with plain rice.

• Kilo Arabic sausage.• 5 or 6 Medium size potatoes cut them rings. • 2 small onion, cut them rings • 2 mediums Tomato, cut them as rings.• 2 medium green capsicum, cut them as rings.• 1 and half cup tomato sauce• 1 tbs tomato paste.• Salt & pepper • pinch of nutmeg.

Ingredients:

Method: Heat the oil and butter, then add the whole spices (cinnamon sticks & clove)Add the onion slices and stir until it become tender, and then add the garlic, ginger, and stir well.Add the chicken pieces and stir on all sides, add the spices plus some of the minced mint, yogurt , some of the fresh minced corian-der and fried onion Slow down the heat and leave them to cook.In other pot add half of the cooked rice, then add the chicken with its sauce and some fried onion, some fresh mint and coriander, then add the other half of the rice;Pour the saffron on one side of the rice, slow down the heat and cover it with Aluminum foil and leave it to cook (25 min) .Stir it with the fork slowly (to get the white and the yellow colored rice), decorate it with roasted nuts, the rest of fried onion, fresh mint, and coriander. Serve immediately.

• 1 chicken cut it into 8 pieces.• 1 big onion slices.• 5 crushed clove garlic. • 1 table spoon minced ginger • Half bundle of minced fresh mint • 1 bundle minced coriander • 1 cup yogurt - 2 cinnamon sticks • 2 clove - 3 cardamom • Salt, pepper & cumin - 1 tomato cubed • 1 red chili pepper (optional)• 2 teaspoon gramasala spices (available in supermarkets) • ½ teaspoon dried coriander • 3 cups steamed cooked basmati rice • 2 onion sliced (fried in oil) - Butter and oil • Saffron (in 2 tablespoons of warm water) • Roasted nuts

Ingredients:

Chicken B iryaniDON’T FORGET ... TO TRY IT

COUPDE COEUR

Method: In food processor, mix the meat, onion, garlic, parsley, salt, pepper, & spices.Put the mixture in a pan with cover & bring a piece of coal & heat it then put this heated coal on a piece of Aluminum foil in the middle over the meat.pour some oil over it & close firmly the pan for 20 minutes.

• Half kilo minced meat • I big onion • 2 garlic cloves • Mixed spices (paprika, nutmeg, …whatever you want according to taste) • Salt & pepper • 1 bundle parsley

Ingredients:

• 2 tablespoons butter • minced parsley • ¼ cup tomato paste).

Ingredients For the tomato sauce :

Grilled Kofta

NESREENELSAYED IBRAHIM

Method: Preheat the oven to 400 degrees F.Melt the butter in a large sauté pan and cook the onion over low heat for 20 minutes, or until tender but not browned. Add the zucchini and cook, covered, for 10 minutes, or until tender. Add the salt, pepper, and nutmeg then cook uncovered for 5 more minutes.Stir in the flour in some butter. Add the hot milk and cook over low heat for a few minutes, until it make a white saucePour it on the zucchini mixture into backing dish.Sprinkle the cheddar cheese on top of the zucchini mixture. Dot with 1 tablespoon of butter cut into small bits and bake for 20 minutes, or until bubbly and browned.

• 6 tablespoons (3/4 stick) unsalted butter • 1 big onion, cut in sliced.• 2 pounds zucchini, sliced 1/4-inch thick 5 medium zucchini. • 2 teaspoons salt• 1 teaspoon freshly ground black pepper• 1/4 teaspoon ground nutmeg• 2 tablespoon all purpose flour • 1 cup hot milk• 1 cup grated cheddar cheese

Ingredients:

Zucchini Gratin ...

Delicious

THE ART OFSEASONINGMOROCCAN SPICES

In Morocco, Our food are known by their flavors and spiced taste , but keep the differ-ence between “ spiced “ and “ spicy “ : we use too much flavors to give an exceptional taste to our dishes , and wide variety of spices are used in Moroccan cooking to create rich, zesty but not spicy dishes and salads.

Moroccans tend to go through their spice supplies quickly. This means that old, bitter spices are rarely an issue. For best results when cooking a Moroccan dish, make sure that you’re using fresh spices.

Here is a list of the spices you'll encounter while cooking Moroccan food. Spices are loosely ordered from those used most frequently to those used less often.

You won't need all of these spices to begin making Moroccan dishes, but at least , you will need to have on hand some basic cooking spices , like : salt, ginger, peppercorn, paprika, turmeric and cumin.

For more special tajines and dishes , Moroccans use some authentic and pure Moroc-can spices to give this exceptional touch to their dishes , like : saffron, ras el hanoot , mroozya spices, dried rose petals, ….and many other spices. Here are some special spices you’ll frequently encounter in Moroccan cooking:

RAS EL HANOOT is a mixture of ground spices. The name's literal translation from Arabic is “head of the shop," an expression which actually means "the

best of the shop." Recipes for Ras El Hanout vary, but they frequently include cardamom, nutmeg, anise, mace, cinnamon, ginger, various

peppers, and turmeric

SAFFRON is the cultivated stigmas from the saffron crocus flower. It is very fragrant and only a few threads are needed to impart a yellow color, wonderful aroma and distinctive taste to dishes. Saffron is known to be expensive, but it is much more affordable in Morocco and other Mediterranean countries than in North America. Middle Eastern markets frequently carry it at more reason-

able prices than grocery stores.PAPRIKA is made from dried sweet red peppers. It is used in Moroc-

can cooking to season meat, cooked salads, bean dishes, some stews, and soups.

YELLOW COLORING is a bright orange powder that is used alone or with turmeric to give Moroccan dishes a yellow color. The colorant has no

aroma and no taste, and is probably not widely available outside of Morocco. If you use it, watch out—it’s messy!

MROOZYA is a mixture of ground spices like ras el hanoot, It is a pure Moroc-can flavor which vary from spices store to store, depending to the cook taste. In

general, it is a mixture containing nutmeg, turmeric, ginger, pepper, cinnamon, saffron and many other spices to match with poultry and meat dishes.

The list is very rich and long, but at least, I tried to gives you the basic spices that Moroc-can used for offering to the world the most delicious oriental dishes.

Moroccan Spices:

In Morocco, Our food are known by their flavors and spiced taste , but keep the differ-ence between “ spiced “ and “ spicy “ : we use too much flavors to give an exceptional taste to our dishes , and wide variety of spices are used in Moroccan cooking to create rich, zesty but not spicy dishes and salads.

Moroccans tend to go through their spice supplies quickly. This means that old, bitter spices are rarely an issue. For best results when cooking a Moroccan dish, make sure that you’re using fresh spices.

Here is a list of the spices you'll encounter while cooking Moroccan food. Spices are loosely ordered from those used most frequently to those used less often.

You won't need all of these spices to begin making Moroccan dishes, but at least , you will need to have on hand some basic cooking spices , like : salt, ginger, peppercorn, paprika, turmeric and cumin.

For more special tajines and dishes , Moroccans use some authentic and pure Moroc-can spices to give this exceptional touch to their dishes , like : saffron, ras el hanoot , mroozya spices, dried rose petals, ….and many other spices. Here are some special spices you’ll frequently encounter in Moroccan cooking:

RAS EL HANOOT is a mixture of ground spices. The name's literal translation from Arabic is “head of the shop," an expression which actually means "the

best of the shop." Recipes for Ras El Hanout vary, but they frequently include cardamom, nutmeg, anise, mace, cinnamon, ginger, various

peppers, and turmeric

SAFFRON is the cultivated stigmas from the saffron crocus flower. It is very fragrant and only a few threads are needed to impart a yellow color, wonderful aroma and distinctive taste to dishes. Saffron is known to be expensive, but it is much more affordable in Morocco and other Mediterranean countries than in North America. Middle Eastern markets frequently carry it at more reason-

able prices than grocery stores.PAPRIKA is made from dried sweet red peppers. It is used in Moroc-

can cooking to season meat, cooked salads, bean dishes, some stews, and soups.

YELLOW COLORING is a bright orange powder that is used alone or with turmeric to give Moroccan dishes a yellow color. The colorant has no

aroma and no taste, and is probably not widely available outside of Morocco. If you use it, watch out—it’s messy!

MROOZYA is a mixture of ground spices like ras el hanoot, It is a pure Moroc-can flavor which vary from spices store to store, depending to the cook taste. In

general, it is a mixture containing nutmeg, turmeric, ginger, pepper, cinnamon, saffron and many other spices to match with poultry and meat dishes.

The list is very rich and long, but at least, I tried to gives you the basic spices that Moroc-can used for offering to the world the most delicious oriental dishes.

Moroccan Spices:

ASSIAOTHMANFROM KITCHEN TO HEART

& Cupcakes

Custom Made

Contact Number : 0111- 333 0362Contact Email : [email protected]

Facebook Page: https://www.facebook.com/pages/Cupcake-pro/263416387400

Cookies...

Come to Moroccoto taste our delicious

EID ADHA

MROOZZYA or COUSCOUS ...

HERGMAMOROCCAN LAMB FEET STEW

Method: In a deep pressed pan, put the lamb feet, add in the onion, pars-ley, cilantro, garlic and soaked chickpeas. Seasoning with spices and salt. Add about 1 ½ L of water and close the pan. Cook on low heat for 1h1/2 or until soften. Open the pan, add in the sultanas, and cook uncovered until the sauce becomes caramelized and thick.Serve with hot bread.

• 750g lamb feet, cut into medium parts • 1 big onion, chopped• 2 tbs parsley leaves, chopped • 2 tbs cilantro leaves, chopped • 4 garlic cloves, diced • 1 ½ cups soaked chickpeas • 1 tsp ginger • 1 tsp paprika • ½ tsp cinnamon • ½ tsp pepper • Salt • 1 cup soaked sultanas

Ingredients:

Method: Cut the lamb tripe into small cubes and put in a large pan. Add in the onion, olive oil and vegetables oil. Seasoning with spices and slat. Cook on medium heat for several minutes then adds in the diced garlic.Add the tomato paste and ripe tomatoes and stir. Add about 3 cups of water, and let cook on slow heat for about 2 hours until soften . Add the olives and pickled lemons and let it cook until the sauce becomes thick.

• 800g lamb tripe , well washed & cleaned • 1 big onion, chopped • ½ cup parsley and cilantro leaves, chopped • 1 tsp ginger • 1 tsp cumin • ½ tsp pepper • 1 tsp paprika • Pinch of saffron • 4 garlic cloves, diced • 1 ½ cups ripe tomatoes, grated • 2 tsp tomato paste • Salt • ½ cup green olives • Pickled lemon slices • 2 tbs olive oil • 2 tbs vegetable oil

Ingredients:

MOROCCANLAMB TRIPE STEW

TKALYAEID ADHA MOBARAK

SERVE IT WITHhot bread

MOROCCAN CARAMELIZED

LAMBMethod: In a bowl, mix ¼ cup of water with salt, pepper, saffron, ginger , turmeric, garlic and cinnamon stick. Soak the meat in this marinade and cover, let soak for at least 2 hours ( better over-night ) Heat the oil in a large pan and add in the chopped onion. Stir for few minutes. Add the meat and simmer. Cover the meat with water ( about two cups ), let cook covered until meat becomes soft . Add the sultanas and almonds sprinkle the cinnamon and stir. Add the honey and let cook for 5 minutes until the sauce becomes glossy. Serve garnished with almonds and sultanas.

• 1kg lamb meat ( preference … ) • 1 tsp ginger • 1 tsp cinnamon • ½ tsp pepper - Salt • 2 tbs soft butter • Pinch of saffron • 1 cinnamon stick • 1 tsp turmeric • 1 onion, chopped • 1 cup soaked sultanas • 2 tbs honey • 2 garlic cloves, diced• ¼ cup vegetable oil• 1 cup blanched and fried almonds.

Ingredients:

Mroozeya

HAVE A

TASTY EID

Method: In a bowl, mix the garlic with cilantro, parsley, and the rest of spices. Add the oil and marinate the liver in this mixture for at least 2 hours. Heat some vegetable oil in a pan, add in the onion, and stir for few minute. Add in the liver with marinade, then simmer. Do not overcook the liver to avoid the sticky taste, just cook for 10 minutes to keep it juicy. Directly after removing the pan from the heat, add the lemon juice and mix. Serve immediately with hot bread.

• 800g lamb liver cut into strips • 1 onion, chopped • 3 tbs cilantro leaves, chopped • 3 tbs parsley leaves, chopped • 3 garlic cloves diced • 1 tsp paprika • 1 tsp ginger • ½ tsp cumin • ½ tsp pepper ground • 1 lemon juice • Salt as needed • 2 tbs olive oil

Ingredients:

Kebda MshermlaMOROCCAN LAMB LIVER

Couscous

CouscousMOROCCAN STEAMED LAMB’S HEAD

Method : Mix the lamb’s head meat, onion, tomatoes, oil and spices in the bottom of a couscoussier. Cook uncovered over medium to medium-high heat, stirring occasionally, for about 15 minutes, or until the meat is browned and the onions and tomatoes have formed a thick sauce. Add 2 1/2 liters (about 2 1/2 quarts) of water, the parsley/cilantro bouquet, and the chick peas. Cover, and bring to a boil over high heat. Reduce the heat to medium, and simmer rapidly for 25 to 30 minutes. Steaming of the Couscous : While the meat is cooking, get the couscous ready for its first steaming. Oil the steamer basket and set it aside. Empty the dry couscous into a very large bowl, and work in 2 tbs of vegetable oil with your hands, tossing the couscous and rubbing it between your palms. (This will help prevent the couscous grains from clumping together.) Next, work in ¼ cup of water in the same manner, using your hands to evenly distribute the liquid into the couscous. Transfer the couscous to the oiled steamer basket. Add the cabbage to the broth, and place the steamer basket on top. Once you see steam rising from the couscous, steam the couscous for 15 minutes.Once the couscous has steamed for 15 minutes,empty it back into your large bowl and break it apart. Second Steaming of the Couscous : When the couscous has cooled enough to handle, gradually work in 2 cups of water and 1 tablespoon of salt with your hands. Again, toss the couscous and rub it between your palms to break up any balls or clumps. Trans-fer the couscous back into the steamer, taking care not to pack or compress the couscous.Add the turnips and carrots to the pot. Place the steamer basket on top of the couscoussier, and steam the cous-cous a second time for 15 minutes, timing from when you see the steam rising from the couscous. (Again, seal the joint if you see steam escaping.)When the couscous has steamed for 15 to 20 minutes, turn it out into the large bowl again. Break it apart, and leave to cool a few minutes. If using pumpkin, add it to the couscoussier, and cover the pot.

Third Steaming of the Couscous : Gradually work 3 cups of water into the couscous with your hands, tossing it and rubbing the grains between your palms. Taste the couscous, and add a little salt if desired. Transfer about half of the couscous to the steamer basket. Again, try to handle the couscous lightly and avoid packing it into the steamer.Add the squash and zucchini to the couscoussier, and place the steamer basket on top. (Again, seal the joint if necessary.) When you see the steam rise through the couscous, carefully add the remaining couscous to the steamer. Continue cooking, watching for the steam to rise from the couscous. Allow the couscous to steam a third time for a full 15 to 20 minutes. At this point, all of the vegetables should be cooked. Test the vegetables to be sure, cooking longer if necessary. Taste the sauce – it should be salty and peppery – and adjust the seasoning if desired.

Serving the Couscous and Vegetables : Empty the couscous into the large bowl, and break it apart. Mix in the 2 tablespoons of butter, cumin with 2 ladles of sauce. To serve the couscous, shape it into a mound with a well in the center. Put the lamb’s head meat into the well, and arrange the vegetables on top and all around. Distribute the sauce evenly over the couscous and vegetables, reserving one or two bowlfuls to offer on the side for those who prefer more sauce.

Ingredients: • 1 kg lamb’s head meat - 1 kg couscous• 1 large onion, coarsely chopped• 3 tomatoes, peeled and coarsely chopped• 1/4 cup vegetable oil - 1 1/2 tablespoons salt• 1 tablespoon pepper - 2 teaspoons ginger• 1 handful of parsley and cilantro sprigs, tied into a bouquet• 1/2 of a small cabbage, cut into 2 or 3 sections• 3 or 4 turnips, peeled and halved - 10 carrots, peeled and halved • 1 small acorn squash, quartered (or a small section of pumpkin, cut into 3" pieces)• 4 or 5 small zucchini, ends removed and halved• 1/4 cup dry chickpeas, soaked overnight

• 1 teaspoon turmeric• 3 small eggplants, halved• parsley/cilantro bouquet• 2 tablespoons butter (for the couscous)• 1 tablespoon salt (for the couscous)• 1 teaspoon cumin (for the couscous)

In a large bowl, mix all the ingredients together, except the oil, until obtaining a smooth mixture. Stuff carefully the lamb casings using your fingers with this mixture. Cut the casings after stuffing about20 cm of. Roll each one as spiral and close the edges using a tooth pick. Heat the oil in a pan, and grill in the sausages rolls on high heat, 4 minutes from each sides. Place them in a baking sheet and grill in the oven for 20 minutes until done. Serve immediately with bread and some mustard sauce.

Method:

• 400 g lamb casings (well cleaned, washed and soaked in vinegar)• 400g minced lamb meat ( with fats ) • 250g lamb liver, cut into very small cubes • ½ cup parsley and cilantro leaves • 2 tbs paprika • 1 tbs ginger • ½ tbs coriander seeds powder • ½ tsp cumin • ½ tsp pepper • 1 tsp cili powder ( optional ) • 2 garlic cloves , diced • Salt • 1 tbs vegetable oil • 1 small onion, diced

Ingredients:

Stuffed Sausages Rolls

Sausages & Onion Marmalade

Heat the oil in a pan, add in the onion slices, and simmer. Let cook until the onion becomes soft. Add in the sugar, thyme, rosemary, pepper, nutmeg, and salt. Let cook on medium heat, stir from time to time, for 30 minutes until the onion caramelized. Add 1 cup of lamb stock and sausages. Cook on high heat for 15 minutes, Seasoning with salt and pepper. Serve immediately, with bread or rice.

Method:

Ingredients: • 250g sausages • 4 big onion, sliced • 2 tbs vegetable oil • 1 tsp sugar • 1 tsp rosemary • 1 tsp oregano • 1 tsp vinegar • Salt and pepper • Pinch of nutmeg • 1 cup lamb stock

MOROCCAN LAMB

TONGUE TAJINE

Method: Boil the tongue in water with 1 tbs of white vinegar. Drain it, Peel, then cut into small cubes. Heat the oil in a pan, add in the onion, lamb tongue, spices, parsley, cilantro and garlic. Simmer for few minutes and let cook for 10 minutes. Add water or beef stock, cover and let cook until done. Add the lemon slices 5 minutes before serving. Serve with yellow rice or bread.

• 500g lamb tongue • 1 onion, chopped • 2 garlic cloves, diced • 2 tbs parsley leaves, chopped • 2 tbs cilantro leaves, chopped • 1 tsp ginger • 1 tsp paprika • Pinch of saffron • ½ tsp black pepper • ½ tsp cumin • Salt • Pickled lemon, cut into slices • 2 tbs vegetable oil

Ingredients:

Come to Moroccoto taste our delicious

EID ADHA

MOROCCAN LAMB

BRAIN MSHARMEL

Method: In a pan, put the oil. Add in the brain, garlic , parsley, cilantro and then seasoning with spices. Let the brain in this marinade for at least 2 hours to take all the flavors.Put the pan on medium heat and cook the brain for 10 minutes. Add in ½ cup of water. Cover, and let cook for 15 minutes.Sprinkle with olives and serve immediately with bread.

• 250g lamb brain, well washed • 2 tbs parsley leaves, chopped • 2 tbs cilantro leaves, chopped • 2 garlic cloves, diced • ½ tsp pepper ground • ½ tsp cumin • ½ tsp paprika • Pinch of turmeric • Salt • 2 tbs vegetable oil • olives

Ingredients:

Method: Heat the olive oil in a pan; add in the meat and onion. Stir for few minutes before adding the garlic. Add the parsley, cilantro, and spices. Cook uncovered for 10 minutes. Add 2 cups of water, then cover and cook until done. Make some holes in the pan and crack in the eggs. Cover and let cook until eggs are cooked. Sprinkle with pepper and cumin before serving with bread.

• 300g lamb meat, cut into small cubes • 1 tbs parsley leaves, chopped • 1 tbs cilantro leaves, choppes • 1 onion, chopped • 1 garlic clove, diced • 1 tsp cumin • ½ tsp ginger • ½ tsp turmeric • 1 tsp cinnamon• Salt and pepper • 3 eggs • 2 tbs olive oil

Ingredients:

MaghdoorMOROCCAN KABAB

IT’S EGYPTIAN TIME

WISHING YOU A HOLLY EID ADHA

Method: Make the kofta in the food processor, blend all ingredients together, until obtaining a soft mixture. Make kofta balls from the mixture and fry in hot oil until golden. Set aside and start with the tomato sauce.In a deep sauce pan heat butter. Add the onion and saute. When onion becomes soft, add tomato puree and tomato paste. Stir for few minutes. Add two cups of water, stock cube, and season with salt, pepper and nutmeg. Cook for 10 minutes. Add in the fried kofta balls and let it simmer for 15 minutes. Remove from the heat and serve with white rice.

• 1 kg minced meat• 2 cups rice, grinded and sifted (rice flour) • 2 bunches of cilantro, chopped • 2 bunch of parsley, chopped • 2 bunch of dill, chopped • 1 onion, chopped • 1 tbsp dry mint leaves • Salt, pepper and nutmeg

Ingredients :

• 500 g of boiled , skinless and pureed tomatoes • 1 tbsp tomato paste • ½ an onion, chopped • Salt , pepper and nutmeg • 1 stock cube - 2 tbsp butter

Ingredients for Tomato Sauce :

EGYPTIANRICE KOFTA

Method: In a pan, cook the meat on high heat until golden brown. Add in the onion, garlic and give a stir. Season with salt, pepper, nutmeg and clove. Add the tomato juice and paste. Simmer for few minutes before adding the sugar. Let cook for 10 minutes on medium heat, covered. Meanwhile, fry the eggplants until golden. Set aside. In a baking pan, pour 3 tbsp of meat-tomato mixture. Stuff the eggplants with the rest of mixture, then sprinkle with cheese. Place them in a baking pan. Garnish with nuts and bake for 15 minutes until mozza-rella is melted.

• 500g long eggplants, halved• 250g minced meat • 3 tbsp tomato paste • 1 cup tomato juice • 1 onion, chopped • 3 garlic cloves, diced • 1 tsp sugar • ½ tsp cinnamon • ½ tsp pepper • A pinch of nutmeg • A pinch of cloves • ½ cup mozzarella cheese • Toasted pines (optional)

Ingredients:

EgyptianMoussaka’aa

Don’t Forgetto take a Large

Gasp

Method: Boil the stock for 10 minutes with the carda-moms, nutmeg and pepper. Cook molokhya in boiled stock for 15 minutes.

Meanwhile, in a mortar, crush the garlic cloves with fresh chopped parsley leaves until obtain-ing a smooth paste. In a pan, heat some oil, add in the garlic and coriander paste and cook until becoming light brown. Pour in the molokhya, that’s what Egyp-tians call “TASHA”, don’t forget when you pour in the garlic sauce in molokheya to take a large gasp (haaaaaaaaaaaaaaaaa), it is a special and traditional Egyptian ritual to give a nice taste to molokheya. Serve it with vermicelli rice.

• 400g frozen molokheya • 3 cups chicken or beef stock • 1 whole head of garlic (about 10 cloves), diced • 1 cup fresh parsley leaves, chopped • Salt and pepper • ½ tsp nutmeg • 3 cardamoms

Ingredients:

EgyptianMolokheya

Method: Heat up some margarine and sauté your meat cubes seasoning with all spices but don’t add any salt till the end. Keep sautéing till meat gets a golden brown crust. Add some water and let the meat cook till it’s about 75% well cooked. Add more water if necessary. Once meat is cooked remove it from the cooking pan and set aside. In the same pan add some more margarine and start sautéing the onions seasoning with salt, pepper & nutmeg. Once the onions start to tenderize add the meat back and mix for a couple of minutes. Remove from Heat and transfer to your tajin (baking dish).

In the same pan, add a little more margarine and sauté the chopped garlic in it seasoning with some chili pepper. Once it starts getting golden pour the meat or vegetable stock over it and bring to a boil. Pour in the mixture over the meat and onions in your baking dish and cover with foil paper. Transfer the tajin to a hot oven and bake on medium heat until the onions and the meat get very tender and nice thick onion meat gravy is formed. Serve hot with white rice.

• 1 kg meat cut in medium size cubes, tender cut• ½ kg baby onions whole or cut in halves, preferably red onions• 2 tbsp chopped garlic• ¼ tsp chili powder• ¼ tsp nutmeg• ½ tsp meat spices• ½ tsp garlic powder• ½ tsp onion powder• ¼ tsp ground cinnamon • 2 bay leaves• Salt & pepper• 2 cups meat or vegetables stock• Margarine

Ingredients:

Tagen LahmaAwerma

Meat ...Baby Onions Tajin

&

ROKAK

MEAT PIEEGYPTIAN MINCED

Method: For the meat stuffing, sauté onions in some oil till soft. Add garlic and minced meat. Add all spices and leave the meat cooking to dry all liquids. Remove from heat and set aside to cool. To assemble the pie cut the rokak sheets in circles, 3 sheets should be bigger than the pan and three sheets should be exactly the same size. Brush the bottom of the baking pan with some margarine, brush every rokak sheet with some margarine and some stock. The bottom layer should be the three sheets larger the pan. Leave the edges aside to fold later. Add the meat stuffing and press it with the palms of your hands. Now, fold in the extra edges of the rokak sheet and brush with stock and margarine to make sure they'll stay folded in. Now, brush the other 3 layers with stock and margarine and put on top of the first layer. Pour in some beef stock on top and brush again with some marga-rine. Bake in the oven until crispy and golden.

• 6 soft rokak sheets• 1 cup meat stock• Margarine

Ingredients:

• 300 gm minced meat• 2 large onions finely chopped• 3 garlic cloves finely chopped• ½ tsp meat spices • ¼ tsp cinnamon - ½ tsp paprika • A good pinch of nutmeg• ½ tsp garlic powder• ½ tsp onion powder• 1 bay leave • A pinch of red chili flakes - Oil

Ingredients For the Stuffing :

SPICED ORIENTALFAKHDA

Method: In a bowl, pour in 1 cup of oil and mix very well with all spices until you obtain a paste. Rub the paste all over the meat and make sure your paste reach all places. Set in the fridge to marinate over night. Get the meat out of the fridge and leave it to get to room temperature. With a sharp knife make small holes in your fakhda and stuff the garlic in these holes.Bring a large roast-ing pan and add in some oil. Heat the pan very well on the stove and then drop in the fakhda. The heat will shock the meat and this is how it stays moist after baking. Transfer the pan to a very hot oven and leave it to bake on medium heat until very tender and falling from the bones, this should take about 3-4 hours. In the last 30 minutes, get the pan out and add in some mixed vegetables. The vegetables will bake with the meat for the reminder of the time and will get a very delicious flavor from the meat gravy. Let it rest covered for 15 minutes before you start carving.

• 1 fakhda (whole lamb leg) about 9 kg • 1 cup vegetable oil• 3 tbsp sumac• 3 tsp paprika • 1 tsp cinnamon• ½ tsp nutmeg• 3 tsp meat spice • 10 tsp salt • 3 tsp black pepper • 15 garlic cloves • Mixed vegetables• More oil

Ingredients:

HOPE YOU LIKE IT

EGYPTIAN STYLE

Method: In a deep pan heat up some margarine with all the spices. Drop in the meat pieces and sauté till golden brown. Remove the meat from the pan and start caramelizing the onions. Once onions are brown and very soft return the meat and pour the water over. Bring to a hard boil for 15 minutes and then lower the heat and let it simmer till half the liquid evaporates. Add in the starch and mix it well. Let it cook for more 15 minutes on very low heat. The sauce should be thick and full of flavor and the meat should be falling from the bones. Serve with some white rice.

• 1 kg lamb meat with bones • 3 large onions, chopped • 2 bay leaves • 3 cardamom seeds • 1 cinnamon stick• A pinch of nutmeg• 1 tsp meat spice • ½ tsp paprika • ¼ tsp ground cinnamon• Salt & pepper • 2 tsp corn starch dissolved in little water• 2 liters water• Margarine

Ingredients:

LAMBONIONSTEW

Beram & Tajine E-Magazinedesigned by: Mahmoud Mustafa

Food photos styled & photographed bySara M. Abdel Salam & Assia Othman

Cover designed by Mahmoud Mustafacontact me: [email protected] & photographed by Assia Othman

Contact us on [email protected]’s Kitchen: https://www.facebook.com/KitchenSara

Assia’s Kitchen: https://www.facebook.com/Assia.Kitchen

: BeramTajineMagazineAssiaSaraKitchens

Fattah & MroozyaThanks for Your Time

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Beram & Tajine E-Magazine, Issue 4: Fatta & Mroozya