Tuesday, July 19, 2011

Syrian Koshari

How to make a nice Syrian Koshari

Syrian Koshari

1 cup of Egyptian rice
1 cup small pasta
1 cup lentils love
3 links
1 teaspoon salt
1 large tomato
2 tbsp oil
2 cloves garlic
3 tablespoons vinegar

Prepared with garlic sauce and crushed tomatoes chopped small pieces and then swings with garlic in oil with the addition of vinegar and stir everyone for 10 minutes, then remove from heat.
Boil the rice with a half-teaspoon salt (the water is 2 cm in height from the surface of rice almost.
Reduce heat of the fire and let simmer until the pasta and climb the same way.
Driven lentils in 2 cups of water and let everyone that is cooked separately, cut the onion slices and put it in the pan until it becomes golden brown dark and Levy of the oil and after the maturity of all filtering the water then put the lentils and rice and pasta and then add the sauce and onions, roasted On the face.

Black Salad

How to make a Black Salad

Black Salad


2 cans black beans, drained, about 30 ounces
1 (15-ounce) can corn, drained
2 Roma tomatoes, diced
1/4 cup diced red bell pepper
1/4 cup diced red onion
1/4 cup diced green onions
1/4 cup diced pineapple
1 tablespoon chopped cilantro leaves
1 jalapeno, seeded and minced
4 tablespoons sherry vinegar
Juice of 1/2 lime
3 tablespoons honey
1 tablespoons salt
1 teaspoon black pepper
Pinch ground cumin


Mix all ingredients in a bowl and refrigerate for 1 hour.

Monday, July 18, 2011

American mansaf

How to make a American mansaf

American mansaf 

4 cups rice washed and soaked Egypt
kilos of lamb "shanks"2 pieces of milk solid fist-sized1 cup peeled almonds4 slices of bread Almrkoq3 tablespoons finely chopped parsley Mufrowom2 tablespoons of food starch1 cup ghee or oil1 kilos of yogurt½ teaspoon turmeric.


American Mansaf1 - beats and solid milk soaked in water overnight and in the morning may be a break in the water and easily crushed in a blender
2 - rigid fails milk in a blender until it becomes smooth, soft and non-agglomerated
3 - enters the mix in a colander Albd soft even get rid of Alhabibatalsgarh.
4 - fail Alrib milk and add to milk and placed in rigid Kdrrr
5 - Wash the meat and climb to become a half-baked and then placed the meat on the milk while stirring.
6 - after boiling Alkhalait stir and reduce heat and simmer over Narrrr for an hour or until meat is tender, stirring from time to time
7 - Ikcherrr Boil the almonds and then divided into two parts and Ihamrrr in margarine until golden in color and lifted aside.
8 - wash the rice and stir to the fire the rest of the butter, then add the 5 cups of boiling water and after boiling rice to reduce the fire and left for a quarter of an hour
9 - Almrkoq bread is placed in the bottom tray 50 Sntmitrrrr large diameter and high edge.
10 - earns a little over rice Alkhbzzz then watering a little milk.
11 - put the rest of the rice and describes the meat on the front of the Chinese and garnish with parsley and Allowesz

Thursday, July 7, 2011

Lamb chops with mint yogurt sauce


8 lamb chops

1 tbsp butter

1/2 cup fresh mint

1/2 cup fresh cilantro

1 clove garlic

1 slice mango

1 tbsp lime juice

1/2 cup of plain yogurt

1 slice mango


Make the mint yogurt sauce by blending the mint, cilantro, garlic, mango, lime juice, yogurt, mango and salt until smooth.

Saute the lamb chops in the butter until cooked to taste. Serve with the mint yogurt sauce.

Friday, July 1, 2011

Grandma's blackberry cobbler

yeah a nice dessert , i would eat every day its :

Grandma's blackberry cobbler


8 c blackberries, fresh or frozen
1-1/2 c sugar
6 T flour
2/3 c water (if fresh)
1-double-shortening crust


Preheat oven to 375F. In a large bowl combine the blackberries, sugar and flour. Add the water if the blackberries are fresh. Omit the water if the blackberries are frozen. In a greased 9”x13” pan place the larger of the prepared crusts. Next add the blackberries. Cover with the remaining crust.

Pinch the two crusts together to seal and cut excess dough from the edges. Use a fork to poke a few holes in the crust and sprinkle with a little bit of milk . Bake at 375F for 45-55 minutes. Blackberries will be boiling and the crust will be a golden brown when complete. Let the cobbler cool for about an hour before serving. Serve on its own, with milk poured over the top, or a la mode.

Mushroom ragout

In a simple word describe this nice recipe is a Simple Recipe. which you can make it in Just 10 Minutes. its :

Mushroom ragout


1 lb of mushrooms, sliced thick

1 red bell pepper, diced

3 shallots, sliced thin, vertically

3 large cloves, slice thin, vertically

3 tbsp butter

1/2 cup white wine

Salt and pepper


Saute the shallots, garlic and bell pepper in the butter until the shallots have wilted. Add the mushrooms and cook, stirring, for about 3 minutes. Season with salt and pepper. Add the white wine, turn up the flame and boil for about 3-5 minutes.

Champagne risotto with truffle oil

Today we Have an easy recipe which any one can make it. its a

Champagne risotto with truffle oil


3 c chicken stock
2 T vegetable oil
1/4 c butter
2 shallots, diced
1 leek, diced
1-1/2 c Arborio rice
2-1/2 c Champagne, or dry sparkling white wine
1/2 c SarVecchio
12 large cooked shrimp
1 T truffle oil
Salt and pepper to taste


Add the chicken stock to a sauce pan and bring to a boil. Reduce the heat and maintain a simmer over low heat while using the stock for the risotto. Add the shrimp to the stock to heat while working on the risotto.

In a larger sauce pan heat the oil and the butter over medium heat. Add the shallots and leeks and cook, stirring constantly for 2 minutes. Reduce the heat and the Arborio and mix to coat. Cook for about 2-3 minutes or until the grains are translucent. Next pour in half of the Champagne and cook, stirring constantly, until reduced?about 1-2 minutes.

Gradually add the hot chicken stock, one scoop at a time and stir constantly until it is absorbed. Continue adding stock and stirring until absorbed. Increase the heat to medium again so that the liquid bubbles. Repeat for 20 minutes or until all of the liquid is absorbed.

Once the chicken stock has been absorbed, stir in the remaining Champagne and cook for another 2-3 minutes, or until the liquid is absorbed and the rice is creamy. Remove the risotto from the heat and stir in the SarVecchio until melted. Season with salt and pepper.

To serve, spoon desired amount into bowls and garnish with shrimp and truffle oil. Makes 2-4 servings.