Peaceful Cooking | هدوء الطبخ | Fish with Rice | سمك مع أرز

Aug 23, 2022 | Cooking fish in this way will make the whole family happy.

For the ingredients necessary to cook this recipe and the method used in both English and Arabic, click here and then click on “show more”.

Peaceful Cooking | هدوء الطبخ | Delicious Chicken Breasts with Rice | صدور الدجاج اللذيذة

An easy chicken with rice recipe which is amazingly delicious.

For the list of ingredients and the cooking method in both English and Arabic, please click here. Then click on "show more".

Our Yemeni Kitchen | مطبخنا اليمني | Kofta Kebab | كفتة كباب

Cooking a delicious, easy, and fast kofta kebab recipe without an oven along with three sauces.

Subtitles for other languages are available for this video by clicking on the appropriate button on the video itself.

A list of the ingredients used in this recipe and the method of preparation is available in both English and Arabic by clicking here and then clicking on "show more".

Our Yemeni Kitchen | مطبخنا اليمني | Light and Crunchy Falafel | فلافل خفيفة ومقرمشة

How to make a light and crunchy falafel recipe for the best falafel sandwich. Crunchy vegetarian chickpea balls.

Ingredients:

Two cups of chickpeas
Soak in water for 12 hours or longer.
Drain the water.
Onion
One fourth [a quarter] of a cup of parsley [and] coriander
Four sliced garlic cloves
Mix it! Blend ! Adding a little water.
1 tsp of coriander
1 tsp of cumin
One fourth [a quarter] of a tsp of baking soda
Salt to taste
Mix everything!
Shape the falafel, using a mold or hands, press ing on the sides
Poke a hole in the center
Use hot cooking oil on medium heat

Method:

As shown in the video.

For the recipe and cooking instructions in Arabic, click here.

Our Yemeni Kitchen | مطبخنا اليمني | Chicken with Eggplant | دجاج مع باذنجان

Aug 24, 2022 Cooking chicken with eggplant [aubergine] in this easy way makes it very tasty. Everyone loved it.

Ingredients and step-by-step instructions:

Start by searing the chicken in vegetable oil.
Then add the following ingredients:

150g onion
Salt to taste
1 tbsp each of cumin, paprika, and coriander
1 tsp each of black pepper, chili pepper, and turmeric
Bay leaves

Method:

Pour enough hot water over the chicken to cover it. Cover the pot and let it cook over high heat for 30 minutes.
Fry three eggplant (500g) in hot vegetable oil.
Fry the potatoes (500g) in the same cooking oil.
Place tomato slices on the bottom of a deep oven-safe pan.
Remove the chicken from the heat and add it to the pan.
Stack the eggplant, bell peppers, and potatoes, and place them around the chicken.
Mix the following ingredients in a bowl with three cups of the chicken broth: 50g tomato paste; 1 tsp each of salt, cumin, paprika, coriander, and half a tsp of black pepper.
Place in a pre-heated oven at a temperature of 400°F, 200°C.
Bake the chicken with the vegetables for 30 minutes.

For the recipe and cooking instructions in Arabic, click here.

Our Yemeni Kitchen | مطبخنا اليمني | Kofta Kebab Cooked à la turque

Apr 20, 2022 Cooking an EASY and FAST Kofta Kebab recipe in a very creative Turkish way!

Ingredients and step-by-step instructions for making the recipe::

Preparing the kebab:

In a mixing bowl add the following ingredients:

400g minced lamb or beef
One tsp of garlic
40g of finely chopped onion
Salt and one tsp each of paprika and hot pepper
Mix everything. Use wooden kebab sticks.
Wet your hands and shape the kebab into the desired shape Refrigerate the kebabs so that they become firmer and don't break when grilled.

How to prepare the eggplant / aubergine:

Make holes in/Pierce the eggplants (aubergines and place on a baking tray
Put them in a preheated oven – oven temperature: 400°F, 200°C
Roast the eggplant for 12 minutes
Remove the eggplant skin
Add one tsp of grated garlic chopped finely
In a small pan, add a little olive oil.
Add the eggplant mixture and cook it over medium heat.
Add a half a tsp of salt. Keep stirring the eggplant until all the liquid evaporates.
Mix the eggplant with three fourths [three quarters] of a cup of yogurt.
Pour into a serving tray Add one fourth [a quarter] of a cup of yogurt on top.

Once the eggplant is done, start grilling the kofta kebab.
Over high heat, cook the kebab on all sides.
Place the kebab on top of the yogurt and eggplant mixture on the serving tray.
In a separate pan, heat up on low heat three tbsp of butter.
Add a half a tbsp of red pepper and mix it with the butter.
Pour the butter over the kebab and eggplant.
Garnish with parsley and serve with bread. Delicious!

For cooking instructions in Arabic, click here.

Easy Homemade Hummus Recipe from Scratch | حُمُّص

May 22, 2020 Once you try this easy to make homemade hummus recipe from scratch, you will never buy it from the store again.

For the recipe, including the ingredients and method, please click here.

Chef Billy Parisi: Baba Ganoush | Eggplant Spread / Aubergine Dip | بابا غنوج

Sep 11, 2020 This baba Ganoush recipe is incredibly easy to make and jam-packed with delicious eggplant, roasted garlic, and tahini flavors!

This appetizer, or side dish, is a classic levant region recipe consisting of mashed cooked eggplant that is mixed with seasonings, olive oil, lemon juice, and tahini. Interestingly enough the baba Ganoush we eat most often in the United States is actually something called Mutabbal.

Authentic baba ganoush does not use tahini and is usually garnished with pomegranate molasses or seeds and olive oil while being mixed with tomatoes and other veggies. So not to confuse anyone, we’ll stick with the version we most commonly eat here in the US.


Ingredients:

• 2 large eggplant [aubergine], about 3 pounds total
• ¼ cup garlic confit
• ¼ cup tahini
• juice of 1 lemon
• 1 teaspoon ground cumin
• ¼ teaspoon cayenne
• ¼ cup garlic confit oil
• sea salt to taste

Makes 4 cups
Prep Time: 5 minutes
Cook Time: 25 minutes

Procedures [Method]:

1. Preheat the grill to high heat, 450°F to 550°F [230/240°C].

2. Add the eggplants and cook on all sides until softened and roasted, which takes about 25 minutes.

3. Remove the eggplants and let cool slightly before slicing in half and scraping out the fruit inside. Discard the peelings.

4. Add the eggplant to a food processor and process on high speed until smooth.

5. Next, add in the garlic, tahini, lemon juice, cumin, cayenne, and salt and process on high speed until smooth.r />

7. Serve and optional garnishes of olive oil, cayenne, and chopped parsley.

Chef Notes:

Make ahead: This can be made up to 1 day ahead of time. Simply keep it covered in the refrigerator until it is ready to be served.

How to Store: Keep covered in the refrigerator for up to 3 days. Baba Ganoush does not freeze well.

If you would like to make a classic baba ganoush instead of Mutabbal, remove the tahini, and garnish with pomegranate syrup or seeds, as well as olive oil. In addition, there is no need to process it in a food processor, simply chop with a knife or mash with a fork.

You can use either raw or roasted tahini in this recipe.

If cayenne is too spicy simply substitute with paprika.

There will be plenty of garlic confit and roasted garlic olive oil left over after this recipe and both will keep in the refrigerator for up to 7 days.

When the eggplant is done roasting the outside skin will firm up and be slightly crispy.

Dimitra’s Dishes : The Best Beef Shawarma Recipe

Get the recipe here

Best Middle Eatern Breakfast: Shakshouka / Shakshuka / شكشوكة

Blanche TV : Blanche gives her own twist on this easy yet exotic Tunisian/Moroccan breakfast staple. This is low-carb, yet packed with flavor! | Views on YouTube: 94,502