This recipe was submitted by our reader Angela Rahib. Thank you so much Angela for contributing, we can't wait to make this! Maraka'd Fasoliya Ingredients: 2 pounds fresh long green beans, washed and ends trimmed, then sliced into 1 to 1 1/2 inch pieces 5-6 garlic cloves, diced very small, or according to your taste 1 can (14oz) tomato sauce 1 pound fresh lean meat, cubed or cut according to your preference 1/2 teaspoon salt 1/4 teaspoon black pepper 1/4 teaspoon 7 spice, or similar baharat, found in your local middle eastern market 1 tablespoon fresh lemon juice Olive oil, for browning the meat I have come across many variations of this very popular maraka, of fasoliya, or fresh green beans. Some recipes include just sautéed onions, some don't include any onion or garlic. Some are like my recipe, and include just a dash of curry. I tend to do that sometimes. Some recipes cook the meat and green beans separately, but for myself, I came up with the following recipe, and it works best for me and my family. Please note, adjust the amount of seasonings to your preference. Heat your pot or deep pan on medium high. Brown the meat in two tablespoons of olive oil. Season it with a couple dashes of salt and black pepper. This should take about 3 to 4 minutes. Do not cook thoroughly, as you will later in the recipe. If there is any brown foam from the meat, discard by pouring it out, and proceed with the recipe. Add the prepared garlic and green beans, and stir. Let the garlic sweat some flavor and green beans heat up. This should take 2-3 minutes. Pour in a can of tomato sauce, and then fill the same can with water and pour into the mixture, add a second can of water to the mixture. This gives you a total of one can of sauce and two cans of water. Add the seasonings and cover the pot. Let it cook on medium to medium high for 30 minutes. After 30 minutes, check to see if the green beans have softened. Also check the taste of the sauce, and adjust according to your preference. Serve on a bed of fresh rice and enjoy.
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Ingredients: Salad: 2 whole pieces of pita bread (white or wheat, your preference) 3 heads romaine hearts lettuce 1 large cucumber or 3 small cucumbers 1/2 cup flat leaf parsley leaves 2 large tomatoes 1 medium red onion 2 tablespoons fresh mint or 1 tablespoon dried mint Dressing: 1/4 cup olive oil 1/4 cup lemon juice 1 tablespoon sumac 1/2 teaspoon fresh minced garlic (optional) salt and pepper to taste Preheat oven to 350F degrees. Cut pitas into small squares. Brush them with olive oil and lay them out sparsely on a baking dish. Bake for 6-10 minutes, until light golden brown. Watch them closely because they can burn quickly. Set aside. Chop the romaine, cucumbers, tomatoes, parsley, onion, and fresh mint (if using dry mint, mix it in the dressing). Toss in a large salad bowl. Prepare dressing: The easiest way to mix dressing properly is to place the ingredients in a sealed jar and rapidly shake the jar for 20 seconds. You can also thoroughly whisk together the ingredients. Using one of the methods, combine olive oil, lemon juice, sumac, garlic, and salt pepper to taste. Pour the dressing over the salad and toss. Immediately before serving the salad, toss in the pitas. Be sure to do this just before serving so the pitas stay crispy. Turshi is a staple in Chaldean households. Many always have it on the counter ready for eating with rice and stew or in sandwiches. As with all dishes, there are different versions depending on the cook. This turshi has a slight sweetness to it due to the addition of the apple juice. If you like yours spicy, you can add more jalapenos, other hot peppers, or more curry. Vegetables 4 - 5 pounds various vegetables cut up (typical ones used are cabbage, cauliflower, cucumbers, carrots, peppers, and turnips) 2 Jalapenos with slits cut in the bottom 2 whole garlic cloves peeled Liquid Mixture 3 Cups of water 3 Cups of Apple Juice 3 Cups of Apple Cider Vinegar 4 Tablespoons Salt 2 to 3 Tablespoons Curry(depending on your taste or the spiciness of your curry) 1/2 Teaspoon Egg Yellow Powder/Yellow coloring Instructions
Click here for our Spicy and Sour turshi recipe This is my mama's version of Shekh Mahshi. It can also be made with ground beef instead of minced beef, or made with zucchini. Thank you so much to my friends for visiting me and giving me a reason to cook such great food! Everyone loved this dish, I hope you do too :) Ingredients:
4 medium sized skinny (Italian) eggplants 1 lb. beef (sirloin or any preference steak) 1 medium sized onion chopped 1 garlic clove minced 3 tablespoons tomato paste 1/2 lemon juiced 1/2 teaspoon salt and additional salt 1 1/2 teaspoons baharat (middle eastern allspice) 1/2 teaspoon black pepper 2 tablespoons olive oil 1 1/2 cups water Optional: 1 teaspoon pomegranate syrup/molasses Wash eggplant and cut off stems and ends. Peel stripes on the eggplant and cut them into 3 to 4 inch sections. Take out the centers/pulp of the eggplants with a paring knife or other device and set it aside. Be sure to try and keep the shell/exterior of the eggplants intact and not break them. Salt the eggplant both on the inside and outside. Place in a bowl filled with cold salted water and soak for 30 minutes. Chop the pulp/inside of the eggplant, salt it, and set aside. Mince the steak into small cubes and brown it in a skillet. Once brown, add the onion and garlic and cook over a medium heat until the onion begins to soften or about 4 minutes. Add 1/2 teaspoon black pepper, 1/2 teaspoon salt, and 1 1/2 teaspoon baharat. Mix well. Rinse the chopped pulp/inside of the eggplant in a colander and squeeze out and discard the excess water from the pulp. Add the chopped pulp to the beef mixture and mix. (Optional: Add 1 teaspoon pomegranate syrup and mix well.) Reduce heat to low and cover the skillet, cook for additional 10 minutes or until beef is tender. Remove from heat when cooked. Rinse, drain, and dry the eggplant shells with a paper towel. Lightly brush the inside and outside of the eggplant shell with olive oil. Stuff the eggplant with the meat mixture and line in a baking dish. Line up the eggplant end to end to ensure the meat stuffing stays inside the eggplant during baking. If you have any extra leftover beef set it aside in the skillet. Return the skillet you cooked the meat in to a medium heat (with the leftover meat if you had any). Add 1 1/2 cup water, 3 tablespoons of tomato paste, 1/2 teaspoon salt, and 1/2 lemon juiced. Mix well until tomato paste is dissolved. Remove from heat and pour over stuffed eggplant. Cover baking dish with aluminum foil and bake at 475 degrees for 45 minutes to 1 hour. Serve with rice. |