 Serves 4 (double recipe if desired) Prep time: 30 minutes Ingredients 1 1/2 cups white basmati rice 2 cups water 3 tablespoons oil 1 cup tightly packed chopped dill leaves 1 14 oz package frozen fava beans 1 1/2 teaspoons salt Directions
1 Comment
You will need about 1 pound of beef of your choice for a pot of stew/maraka that serves about 6. Any budget cut like chuck roast, English roast, bottom round roast, or even sirloin will do. Sometimes the stores sell beef that is already cut up and call it stew beef which would be fine too.
Prepare the beef by trimming any fat and cutting into about 2 inch cubes. Option 1 - Stove Top Instructions
Option 2 - Pressure cooker (Instant Pot) Instructions
 Serves about 6 Prep time about 45 minutes Ingredients 1 lb fresh fava beans (aka broad beans) 1 small onion chopped 2 garlic cloves minced 2 tablespoons cooking oil of your choice 1 6 oz can tomato paste 1/4 teaspoon citric acid 2 teaspoons salt 1/8 teaspoon ground red pepper 1 lb stew meat cut in large cubes and cooked until tender (optional) 5 cups water Instructions
For white rice recipe click here. For beef recipe for the stew click here.  Ingredients 1 lb. Stew beef (some options are sirloin or chuck roast) 12 oz. fresh baby spinach 1 medium onion chopped 1 6 oz can tomato paste 2 tablespoons cooking oil 2 teaspoons salt (divided) 1/2 teaspoon ground black pepper 1/8 teaspoon or pinch citric acid 1 15 oz can of chickpeas drained or 1 cup cooked (optional) Instructions
Other Notes If you want to make this vegetarian/vegan, you can leave out the meat. If you are eating keto/low carb diet, you can eat it without rice and leave out chickpeas. Frozen spinach can be used instead of fresh. Instant Pot/Pressure Cooker instructions (pressure cooking reduces time in half): For the step when the meat is boiled for 5 - 10 minutes, use the sauté button to boil (no need to cover). For the step where you cook the meat for 50 minutes, pressure cook on high for 25 minutes and use quick release. For the step when you boil with tomato paste for 20 minutes, pressure cook on high for 10 minutes and use quick release.  Serves 4 Prep time 1 hour, mostly unattended Ingredients 1 large eggplant or 2 to 3 small eggplants 3 tablespoons cup cooking oil ( I use regular olive oil) 1/2 teaspoon salt 2 cups colored bell peppers julienned 1/2 cup red onion sliced 1 cup sliced Persian or curly cucumber Dressing Ingredients 1/4 cup lemon juice from fresh lemon 2 tablespoons pomegranate molasses 3 tablespoons extra virgin olive oil 1 teaspoon sumac 1/2 teaspoon salt Instructions
 Hareesa is usually eaten for breakfast but it can also make a nice dinner especially now that the weather is getting colder. Our other Hareesa recipe uses a few more ingredients, meat with bones, and is done in the oven. Both recipes come out great but this one is very easy to make with minimal ingredients. Serves 6-8. You will need a 7 qt or larger crock pot/slow cooker. Ingredients
*You can use half chicken breast or thigh, half beef if you prefer. Directions
 Ingredients About 2 - 2. 5 pounds lamb shanks cut into small pieces 2 15 oz cans of chick peas 1 large or 2 small tomatoes 2 medium or 3 small onions 1 15 oz tomato sauce 1 6 oz can tomato paste 3 dried limes/numi bussra (can substitute with juice of one lemon) 2 tablespoons salt ½ teaspoon ground black pepper ¼ teaspoon ground red pepper (optional) ½ teaspoon baharat (middle eastern spice blend) Water You will need a 6 qt pot or larger. Instructions
Instant Pot/Pressure cooker Instructions Follow the instructions above except for the following changes:
 Serves about 8
Prep time about 3 hours Cooking time about 3 hours You will need 2 large cooking pots (10 quarts or bigger) and a large needle and thread Ingredients 5 pounds beef or lamb tripe* 4 cups basmati rice rinsed 3 lbs chuck roast cut in small cubes 4 garlic cloves minced Salt ground black pepper 2 teaspoons baharat (middle eastern spice blend) 2 cups dried chick peas or 4 15 oz cans of chick peas 3 -5 pounds lamb shank or other meat with bones of your choice 3 pounds of Lamb tongue (optional) lamb feet (optional) 1 1/2 cups all-purpose flour 4 lemons or limes sliced Optional Ingredients Tomato paste and/or chopped tomatoes for rice mixture Onions quartered (to put in the meat soup) *If you end up buying more pacha than you need, clean and freeze for another use. If you are using dried chick peas, soak the chickpeas in water overnight. Meat Soup Preparation The meat soup is done in a separate pot than the pacha. First rub some flour on the lamb shank or other meat with bones, tongue, or feet and then rinse well. Add them all to a large pot of boiling water. Boil on high for about 20 minutes then discard water. Rinse all of the meat/bones with cold water. Add the meat/bones back to the pot and add enough water so that it is a couple inches over the meat/bones. Add 1 tablespoon salt, 1 teaspoon pepper, onions (optional), and bring to a boil. Cover and boil on medium/low heat for about 2 – 3 hours or until your meat is tender. The tongue usually takes about 2 – 3 hours to become tender. If you are adding dried chick peas, add them the last hour of boiling. If you are using canned chick peas, add them the last 15 minutes of boiling. When the broth is done, remove the tongue from the pot and allow to cool enough to handle. Peel the tongue and add both back to broth. Add more salt and pepper if necessary. Tripe Preparation Rinse the tripe well. Cut the tripe into pieces that are symmetrical when folded. Keep in mind the pouches will be the size of your piece folded in half. Discard extra small pieces. Gently rub them all over with flour and water and rinse. Soak with a little water and lemon/lime slices for at least an hour and then rinse. Thread your needle and tie a knot at the end of the thread. Fold your tripe piece in half and sew around most of it except about 2 inches. Tie a knot and cut the thread. Repeat this for the rest of your pieces. Rice Mix Preparation Gently mix the rice, meat cubes, garlic, 5 teaspoons salt, 2 teaspoons of ground black pepper (more if you like spicy), and 2 teaspoons baharat by hand . If you are using tomato paste or chopped tomatoes, also add those and mix. Pacha Stuffing and Cooking Directions Stuff the pouches about half full and sew the part you left open closed. Repeat for all of your pouches. Add the pouches to a pot of boiling water and boil for about 10-15 minutes. Remove the pacha and dump the water out. Add the pacha back to the pot with enough water to cover a couple inches over, and one tablespoon salt. Cover and bring to a boil over medium heat for to 2-3 hours or until tender (the lamb tripe cooks faster than the beef). Serve the pacha with the meat soup.  Serves about 8 Prep time about 3 hours Cooking time about 3 hours You will need 2 large cooking pots (10 quarts or bigger) Ingredients 1 ½ pounds of beef intestines/casing 4 cups basmati rice rinsed 3 lbs chuck roast or sirloin cut in small cubes 3 garlic cloves minced Salt ground black pepper 2 cups dried chick peas or 3 15 oz cans of chick peas 3 -5 pounds lamb shank or other meat with bones 3 pounds of Lamb tongue (optional) Lamb feet (optional) 1 1/2 cups all-purpose flour 4 lemons or limes sliced *The stores usually sell mumbar in bags so you may not be able to pick the amount you want. You can freeze whatever you don’t use for another time. If you are using dried chick peas, soak the chickpeas in water overnight. Meat Soup Preparation The meat soup is done in a separate pot than the mumbar. First rub some flour on the lamb shank or other meat with bones, tongue, and feet and then rinse well. Add to a large pot of boiling water. Boil on high for about 20 minutes then discard water. Rinse all of the meat/bones with cold water. Add the meat/bones back to the pot and add enough water so that it is a couple inches over the meat/bones. Add 1 tablespoon salt and 1 teaspoon pepper, mix and bring to a boil. Cover and boil on medium/low heat for about 2 – 3 hours or until your meat is tender. The tongue usually takes about 2 – 3 hours to become tender. If you are adding dried chick peas, add them the last hour of boiling. If you are using canned chick peas, add them the last 15 minutes of boiling. When the broth is done, remove the tongue from the pot and allow to cool enough to handle. Peel the tongue and add both back to broth. Mumbar/Casing Preparation Rinse the casings. Cut into 14 -18 inch pieces. Add the casings to a bowl and add about a cup of water and ½ cup of flour and gently rub them to clean. Rinse the casings and place in a bowl with enough water to cover and about 2 lemons/limes sliced. Soak for at least a half hour. The next few steps are going to turn the casing inside out. This is done so that you can clean the other side and because when you stuff them, you use the same process of tucking them into themselves (described more below) so that the rice and meat mixture slides in. After you stuff them, they will not be inside out anymore. Run water through the inside of one by placing under the kitchen faucet. Take the top end of the casing and start to tuck it in to itself about an inch. Take a wooden spoon with a narrow end and stick it in the casing where you tucked it in. Keep pushing the casing through the spoon until you have reached the end. Pull your casing off the spoon by pulling the bottom of it off the spoon. The casing should be inside out now. The inside part has some texture so you should be able to tell if you did it right. Place in a bowl. Repeat until you have done this to all of the casings. Clean again by adding about a cup of water and ½ cup of flour and gently rub them. Rinse the casings and place in a bowl with enough water to cover and about 2 lemons/limes sliced. Soak for at least a half hour. Discard water and rinse the casings. Add a little water in the bowl so that they stuff easier. Rice Mix Preparation Gently mix the rice, chopped meat, garlic, 5 teaspoons salt, and 2 teaspoons of ground black pepper (more if you like spicy) by hand. Mumbar Stuffing Directions The casings are inside out still. Tuck one end in about one inch. Hold that end of the casing between your thumb and forefinger and use your other hand to stuff the rice mixture in with your thumb. As you keep stuffing, the tucked in part will get tucked in more and more until your casing is right side out again. They will not look very full but the rice will expand when cooked. Repeat. You should have about ¾ inch with no stuffing on each end. If it close to the edge, grab both ends and give it a shake so that the rice moves more toward the middle. Rinse the casings to remove any of the rice on the outside of the casing. Mumbar Cooking Boil a large pot of water. Put all of the mumbar in and boil for about 15 minutes. Remove the mumbar and dump the water out. Add your mumbar back to the pot, enough water to cover plus 2 inches over, and 1 tablespoon salt and gently mix. Cover and boil on medium/high heat for 1 ½ -2 hours or until the casings are tender. Start checking at 1 1/2 hours for tenderness. A fork should easily cut through cashing when they are ready. When the mumbar are done, remove from the broth and set aside because sometimes they fall apart from being in the broth too long. Save the broth they cooked in and mix it with meat soup. Add more salt to the meat soup if necessary. Serve the mumbar with the meat soup.  This recipe is similar to the chicken and potato cary stew. We are happy to post this recipe as it is one of our most requested recipes. Serves 4 -6 Ingredients 2 tablespoons cooking oil 1 medium onion chopped 1 garlic clove minced 1 6 oz can tomato paste 4 medium potatoes or about 1.5 pounds peeled and cut in large pieces (about 8 per potato) 2 cups of frozen peas or one 16 oz freezer bag 1 pound stew meat cut into 1 inch cubes or your can use meatballs* (see those ingredients below) 2 teaspoons salt 1/2 teaspoon ground black pepper 1 teaspoon curry (more if you like spicy) 2 tablespoons fresh lemon juice 5 cups water Meatball ingredients (optional instead of stew meat) 1 1/2 pounds lean ground beef 1/4 cup fresh parsley chopped fine 1 clove garlic minced 1 tablespoon salt 1 teaspoon baharat (middle eastern spice blend) Directions
|
