The gifted Nakano knife is here, in case you wanted to get your own! This Mito series is made from natural olive wood. It's not just a kitchen tool, but a piece of art that has been favored by Michelin chefs and TV cooking stars globally.
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You can also prepare some accompaniments if you like. Ful is traditionally eaten with green onions stalks, pickles, and mint. Start by heating the ful in a small pot. Empty the contents of the ful into a small pot and add 3/4 cup of water. Place this on a medium low heat to simmer. The beans will become softer and the flavor will intensify. I start with this step as I prepare the other ingredients. Dice the tomatoes and chop the parsley. Place them directly into your serving dish. Mix. Next prepare the dressing. Squeeze the juice of 2 lemons, add salt, cumin, red pepper paste, and the crushed garlic cloves. Mix. After the fava beans have been simmering for 10 minutes, drain them from the excess liquid and add them into the serving dish over the tomatoes and parsley. Put the dressing directly over the fava beans and mix the salad together. Taste for salt and spicy level and adjust as needed. Drizzle the olive oil over the top and mix again. Garnish with some diced tomatoes and mint as shown in the video. Enjoy with more olive oil as needed and with pita bread. Sahtein, enjoy! Once again, if you would like to try out the Nakano knife for yourself, click here for a discount. I'm sure you're going to appreciate the delicate beauty of this chef's knife. If anything, it makes cooking breakfast or dinner that much more enjoyable. :)
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2 cups of cal rose short grain rice 1/2 cup vermicelli noodles 4 TBSP butter (or other cooking fat like olive oil or ghee butter) 2 TBSP olive oil 2.5 cups hot water 2 tsp salt Start by washing 2 cups of rice and then soaking rice in cold water. There should be an inch of water above the rice. Soak for 30 minutes. Place the rice in a strainer and drain the rice. Wash the rice under running cold water until the water runs clear. Set aside. In a shallow pan (or heavy bottomed pot) heat the fat on a high heat. Personally, I like the flavor of butter and olive oil together so I mix them. If you only want to use one type of cooking oil/fat there should be 4-6 TBSP total. More fat will give a fluffier rice and better flavor. When the butter and olive oil is melted and starts to bubble, toast the vermicelli noodles until they turn a golden brown, stirring the whole time so they do not burn. Add the drained rice to the pot and mix. It will sizzle at first. Mix and toast the rice and vermicelli together until the rice is toasted. It will look dry and each rice kernel is not sticking to itself anymore. The rice will be fluffy almost. This could take 3 minutes (longer if you are making a bigger batch). DO NOT skip toasting the rice if you follow this method. It makes the rice fluffy. In an electric kettle, boil 2.5 cups of water. If you do not have an electric kettle, take the water from the tap at the highest temperature. Either way the water needs to be HOT. Pour the water over the rice. It will sizzle and bubble because the pan is hot and the water is hot. This is normal. Salt the water with 2 tsp salt. When the rice water is bubbling (it happens almost immediately) cover the pan and lower the heat to low. Cook for 10 minutes or until the water is completely absorbed by the rice. Try not to open the lid because the steam will evaporate. If needed, lift the lid just barely to listen for the absence of water to check if it is done. When the rice is done cooking, turn off the heat and place a towel over the lid to keep the rice cozy and warm. DO NOT lift the lid. The rice will rest for an additional 10-15 minutes before fluffing. This is because the top layer of rice will continue to cook from residual heat and steam. After 15 minutes of resting, fluff your rice and enjoy! For the Fatteh you will need:
To start, cut the pita bread into small squares and coat them in olive oil. You can choose to deep fry these, air fry them or toast them in the oven at 300F until crispy and golden. Next cook the ground beef by heating some oil in a pan and adding the ground beef. Season with salt and pepper and add half the toasted slivered almonds. Set aside to cool. Next you will prepare the eggplants by coring them and peeling them as shown in the video. If you are doing this in advance, you can place them in water so they do not oxidize and turn brown. If not, you can stuff them immediately. Stuff the eggplants with the ground beef and slivered almonds. Deep fry the eggplants until 3/4 way cooked (see video). They will finish cooking in the sauce later. To make the badweh yogurt sauce begin by mixing the yogurt and tahini. Add juice of 2 lemons, to taste. Add 2 cloves crushed garlic and season with salt to taste. To make the sauce, heat neutral oil in a large pot and sauté the onion slices until translucent. Add tomato paste and mix. Add 3 cups hot water to dissolve the tomato paste and create a sauce. *Optional to add 4 TBSP of lemon juice here or you can substitute with 1 TBSP white vinegar. Let this come to a boil and simmer for 10 minutes. Add the eggplants to the sauce and cover for an additional 10-12 minutes or until the eggplants are fully cooked in the sauce. Separate the eggplants from the sauce for easy assembly. Time to put this dish together! See video for details. Start with the toasted pita on the bottom of a casserole dish and add 3-4 ladles of sauce to the dish and 1/3 cup badweh yogurt sauce. Mix. This is up to personal preference but the bread should become soaked and no longer crunchy or dry. *Optional you can add more ground beef here if you like. Mix again. The next layer is the white sauce. Add the eggplants. Garnish with chopped parsley, toasted slivered almonds or pine nuts, pomegranate seeds. And don't forget the tashesh of sizzling ghee butter on top! Simply heat the ghee butter until melted and hot and pour over the top of the fatteh right before serving or even better, do it at the dinner table and listen to that sizzle! Enjoy! You will need:
Decorate / garnish with
Start by soaking one 16 oz bag of chickpeas in cold water overnight with the baking soda. In the morning, drain and rinse the chickpeas. Place them in a a heavy-bottomed pot with fresh water and simmer on medium heat until cooked through and soft. Next prepare the "Badweh". Traditionally badweh is made of tahini, cooked chickpeas, lemon, garlic and salt. I like to add some yogurt because I like the extra creaminess and tartness it adds. From the cooked chickpeas, place 1 cup chickpeas and 1/3 cup tahini into a food processor. Add the lemon, garlic and salt. Process this until creamy. If you are adding the yogurt, you can try one TBSP at a time and taste as you go since this is optional (but highly recommended). Add up to 2/3 cup cooking liquid if you feel that the mix is too thick. Check the video for good consistency. In your serving dish, cut the pita bread into little square chips and toss with a light coating of olive oil. Toast them in a preheated oven at 300F, tossing every few minutes so they do not burn. If you have stale/dry pita bread this works well and does not need toasting! Just cut into smaller pieces and it's ready! Here's where the fun happens! Layer your fatteh by soaking the toasted bread in some chickpea cooking liquid and mix. Add badweh and mix again until the bread is soaked. Add some cooked chickpeas and layer with the badweh last. Garnish your dish as you like with the above garnishes. Finish by topping your fatteh with a pine nut tasheh which is pine nuts toasted in ghee and listen to the sizzle.... Serve immediately. :) You will need:
To follow the quick, 1-pot method in the video: First melt the butter over medium-low heat until it starts to bubble. Add the semolina and toast until golden. Add sugar and mix. Finally, add the boiling water but BE CAREFUL! Adding hot water to a hot pot will cause the mixture to bubble and splatter. Lower the heat and add the water slowly while mixing. Continue mixing until the semolina has started to bloom and absorb the water. If you are adding mozzarella this is the time to mix it in (for this recipe, about 1/4 cup of cheese). Cover and rest for 30 minutes. Sprinkle with ground cinnamon before enjoying! Traditional method: First you will need 2 pots. In one pot, dissolve the sugar in the water and let it come to a simmer. At the same time, in the second pot, toast the semolina in the butter until golden. When the water/sugar is simmering and the semolina is toasted, CAREFULLY add the semolina into the sugar water and mix. Continue as directed above. Cover and rest for 30 minutes. Sprinkle with ground cinnamon before enjoying! |
MEMy name is Bushra and I post my favorite recipes on my youtube channel. All recipes are gathered here on my website as well as helpful links to my videos and fancy ingredients. Thanks for stopping by! Archives
October 2023
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