Simple Sayadieh Recipe (Fish with Rice) | From My Kitchen

Sayadieh

One of my favorite Lebanese/ Arabic dishes is Sayadieh, it is basically a great way to incorporate fish into our diet specially for those who are not big fish fans, aka children. Done in the orthodox way, this is considered one of the elaborate recipes, but being a full time working mom, i won’t deprive my family from such a nutritious meal because of a complex recipe, which is why i simplified it. This is an easy ‘shortcut’ method, so please don’t judge :)

for all dishes that have rice within the recipe, it is highly recommended to use long grain rice, known as American rice, or in our region ‘Uncle Bens’.

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Lebanese Moghrabieh Recipe | From My Kitchen

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There are quite a few popular Lebanese dishes that have a reputation of being very difficult to make, which is probably why many people wait to go to their mom’s house to eat them. Moghrabieh is one of them. Moghrabieh looks like a grain or an oversized couscous but  has more of a pasta texture made of Semolina and is  formed into small balls, you can buy a dried version (shown above) or a frozen version and wait for it to thaw. this is the carb part of the dish, the main flavors include Caraway, a spice which has a distinct and refreshing flavor, also used as base for a popular dessert called Mighli.

The other ingredients in my version of the Moghrabieh, include: chicken, preferably thighs, baby onions or shallots, chickpeas (already soaked or canned would be perfect), chicken stock (I make it from the thighs with additional herbs, onion, & garlic). I will walk you through the recipe below and list the ingredients at the end, this way you will be more familiar with the process.

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How To Make Shish Barak (Lebanese meat stuffed dough in Yoghurt sauce)| From My Kitchen

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I don’t recall meeting anyone who doesn’t like shish barak, a thin dough with meat filling in a thick yoghurt sauce. At the beginning of my vacation this year, I found my mom in the kitchen teaching my sister how to make it. I joined them and decided to do this post. The only drawback is that in order to make your life much easier, you will need the tool shown below, otherwise I know personally I would never go through the hassle. The tool is from Syria, so if you know anyone from there you might want to ask them to get you one.

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Ayurvedic Detox Tea Recipe | From My Kitchen

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I posted a video on instagram and really liked it! ( how modest!) but for some reason it wouldn’t work on wordpress.  Anyway, I was watching the Dr.Oz show the other day and they recommended this tea to be sipped warm all day. This improves digestion, removes body toxins, and break down fat. It’s really easy, try it out several times a week, or daily if possible. I had no issues with the taste. Let me know if you try it.

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From My Kitchen | Quinoa The Lebanese Way

Recently I have been trying to add as many healthy foods to my kitchen as possible to try and outdo the damages our bodies face everyday from various sources. Quinoa is a food which has become popular in the past few years but has been considered a superfood for thousands of years, since the time of the Incas. Quinoa is very high in protein, fiber, magnesium, iron, & manganese and must be a staple in every home. Very easy to cook, for every cup of quinoa you require two cups of liquid and just cook till done. Since quinoa has no strong flavor, it absorbs any flavors added to it, which is why I decided to make it similar to the way I cook Bulgar (burghol), a dish my daughter loves.

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From My Kitchen | Easy Halawet Al Jibn | Lebanese Dessert

There is a charm about the month of Ramadan, and for some reason there are dishes people crave only during this holy month. Whether it’s the idea of fasting for a long time or just traditions brought forth across generations, sweets and in particular Arabic sweets are amongst the favorite indulgences in the evening. One of the popular arabic desserts is ” Halawat Al Jibn”, which means ” the sweetness of cheese” is just what the name implies, a dessert based on cheese. This is a household favorite and very popular in Lebanon specially in the Northern part of the country, i.e. in Tripoli.
Instead of waiting to visit Lebanon to try it, why don’t you try this Super Easy method, trust me you won’t regret it. For years we would gather around mom trying to steal bits and pieces of the dough that didn’t make the cut!
This dessert is comprised of 3 parts, the cheese dough, the syrup, and the cream filling ( ashta). For best results have the ashta and syrup prepared before you work on the cheese. Recipe (very easy) for both is found on the Atayef post i posted last year. Link.
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