Maklube (the gulbeden style :) )

Okay, I love maklube, I eat it all the time  when I go to my arabic friends house before I get married…never asked for the recipe though 😦 and now I’m all the way in Texas and missing it.

So, here is my take on maklube, and…..it’s DELICIOUS!….

Can’t say enough, it’s easy and definitely something your guests will love 🙂

-aisha a. i’m posting this for you, sorry it took sometime to write it!

Ingredients:

  • 1 package cauliflower, cut into medium pieces
  • 1 big eggplant or around 2-3 chinese medium sized eggplant, cut into big pieces.
  • 3 carrots, peeled, and cut into chunks.
  • 2 potatoes, peeled, and cut into medium cubes
  • 1 onion, finely chopped
  • 1 chicken, cleaned, skinned, and cut into 12 pieces.
  • 3  cups uncle ben’s rice, or enriched long grain rice
  • chicken bouillon cubes(opt.)
  • 2 tsp cumin powder
  • 6 cups water
  • salt to taste
  • 2-3 tbsp curry powder
  • toasted almonds (sliced or whole)

Method:

  1. Marinate the chicken with salt and 1 tbsp of curry powder at least 4 hours, but I usually do it overnight, so the taste will absorb through the chicken.
  2. Fry the first four ingredients (the veggies) separately until tender.
  3. In a big deep pot, fry the onions with oil until tender, then add the chicken, cook it together with the onions for 5 minutes. Add the rice, and crushed bouillon cubes. Add the fried veggies.
  4. In a separate bowl, mix  the curry powder, salt and water well, and add it to the pot. Mix just a little bit, and taste the maklube liquid if it has enough salt or too much salt.Cover well.
  5. Boil and then lower to med. heat for 30-45 minutes or until chicken is tender(you can also cook it in a pressure cooker which I usually do, for around 20 minutes).
  6. Serve in a nice big plate, and sprinkle with almonds. Serve with your favorite salad on the side and dig in! 🙂

p.s: please your own intuition when adding  the amount salt, and curry powder!. I like foods that have enough salt than bland with less salt, and more curry powder, but everybody’s taste is different, so adjust willingly 🙂

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Salmon Nina

Topping:
1 small package mushroom
1 onion. chopped
3 tomatoes, chopped
 
Saute the onions in a pan with oil. Add the tomatoes. Cook for 5 minutes. Add the mushroom, salt and pepper cook for another 5 minutes, and turn off the stove. Set aside.
 
The Salmon:
1 big salmon fillet (the ones from costco/ sams club) or arrange a couple of salmon fillet together. Butterfly the parts of the salmon that are too thick. Clean with water and pat dry
1/3 of a jar of mayonnaise
1/2 cup of Kikkoman soy sauce
3 tbsp lemon juice
Salt
Pepper
 
In a big tray or a deep baking pan or a casserole dish, arrange the salmon fillets that it will cover the whole area.
Poke holes on them with a fork. Sprinkle a little salt. Spread the mayonnaise evenly on top of salmon ( I like lots of this!). Pour the Kikkoman soy sauce evenly. And then the lemon juice.
Then, add the Topping of mushrooms and tomatoes evenly. Sprinkle some pepper. Wrap it nice and tight with aluminium foil and bake at 375 for 25-30 minutes.
 Enjoy!

Hasan Pasha Kofte (Turkish)

205 

 

I got this recipe from the Turkish Cooking Class with Chef Ayse Koroglu. I loved the class!

 

Ingredients :  

  •  1 lb ground lamb or beef, ground again
  • 1 Tbsp tomato paste
  • 3 eggs
  • 1 Tbsp milk
  • 1/2 cup fresh bread crumbs
  • 1 Tbsp butter
  • salt and ground black pepper
  • 1 onion, chopped fine 3 potatoes

 

 

Directions:

1. Preheat a 375 F. oven. Knead the ground meat in a bowl with bread crumbs, onion, and tow of the eggs, adding a little water if necessary.
2. When thoroughly mixed, take pieces the size of an egg and roll in your wethands to give an oval shape. Make shallow indentations in the center of eachburger. Place in a large ovenproof dish with half of the butter. Cook in theoven for 25 minutes. When cooked, remove from the oven but leave the oven on.
3. Meanwhile, peel and chop the potatoes and boil in plenty of water. Oncecooked, drain and mash.
4. Mix the mashed potato, milk, remaining egg, seasoning, and the remainingbutter together and place in a saucepan. Cover and cook for about 5 minutes.
5. Fill the indentations in the burgers with the potato mixture. Mix the tomatopaste with a little water and pour over the burgers. Place in the oven againfor 25 minutes more.

Kofte / Ground Beef Kebab

Ingredients: 

  • 1 lb ground beef
  • 1/2 cup Pepperidge Farm stuffing mix (???)
  • 1/2  cup finely chopped parsley
  • half of a medium sized onion, finely chopped
  • 1 tbsp tomato paste
  • 1 tbsp pepper paste (can be bought at a middle eastern store, but taste good without it too)
  • 2 tsp dill
  • 1/2 tsp cinnamon
  • 1 tsp red pepper powder
  • 1/2 tsp cumin
  • 2 tbsp olive oil
  • salt and pepper
  • Directions:

    1. Combine all ingredients together, and mix well with your hand.
    2. Shape them

    Rendang (Indonesian Beef with Coconut Milk)

    yunus-ashure-food-feb-2009-191This recipe is my favorite Rendang recipe from James Oesland’s book.

    Ingredients:

    1. 2 lb. beef cubes, cut 5-6 cm
    2. 1 whole nutmeg
    3. 5 whole cloves
    4. 6 shallots, chopped
    5. 3 garlic, chopped
    6. 2 inches galangal
    7. 5 candlenuts
    8. 5 bay leaves
    9. 5-20 chillies (depending how hot you want it to be), chopped
    10. 1 1/2 tsp ground turmeric
    11. 2 inches ginger
    12. 2 1/2 cups coconut milk
    13. cinnamon sticks, thinly sliced (or 2 tbsp ground cinnamon)
    14. 7 lemon leaves (whole)
    15. 1 tbsp lemon leaves (sliced)
    16. salt

    Directions:

    1. Clean beef cubes, and put in a pot.
    2. Put #2 – #11 (except #8) in a blender until soft. Then, mix it with the beef. Fry together until you smell the fragrance of the spices being cooked.
    3. Add in coconut milk, lemon grass, cinnamon, and lemon leaves, bay leaves, and salt.
    4. Cook in medium heat until it boils. Then lower heat to medium low. Simmer uncovered. Mix every 15 minutes to prevent sticking. When the liquid evaporates, reduce heat to low and stir every 5 minutes.
    5. Remove and discard the lemongrass and bay leaves.
    6. Serve with the shredded lemon leaves.