Preserved Lemons – أچار الليمون

This is the easiest lemon preserve ever. All you need is a sterile jar, coarse salt, a knife and lemons.

Start with cleaning the lemons by brushing them then cutting the lemons the same way I did and sprinkling some salt inside the cuts

أول شي تغسلون الليمون عدل و تفرشونه بفرشة بعدين تقصون الليمونة مثل الصورة و ترشون ملح داخل الليمون

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Then try to fit as much lemons as you can in the jar, the cut side facing down or tilted downwards. Press the lemons to fit more lemons in the jar. They will reduce in size with time.

و بعدين صفوا الليمون داخل القرشة و يكون الطرف المقصوص مواجه تحت عشان ينزل العصير. حاولوا تضغطون الليمون و تحطون ليمون بالقرشة كثر ما تقدرون لان حجمهم راح يصغر مع الوقت

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Sprinkle some salt on top of the jar when you’re done and close it. Leave it be for 3-5 days and then see if the juices from the lemons have covered the lemons. If not, add lemon juice till it covers the lemons.

و لمى تصفون كل الليمون و تخلصون رشوا ملح فوق اخر شي و سكروا القرشة و خلوها لمدة ٣-٥ ايام. بعدين شوفوا اذا العصير اللي نزل من الليمون مغطي الليمون خلوه. و اذا مو مغطي الليمون، زيدوه عصير.

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There’s another way of doing this. You can mix garlic and chili flakes with the salt and use it like I mentioned above.

تقدرون بعد تضيفون ثوم و فلفل على الملح و تستخدمونه نفس الطريقة اللي كتبتها.

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Leave the jars for 3-4 weeks then consume them the way you like. You can add them to sandwiches, use as condiment with rice, cook with them. Their uses are endless :)

خلوه لمدة ٣-٤ اسابيع يستوي بروحه و بعدين تقدرون تستخدمونه بالطريقة اللي تبونها. بالساندويتشات، مع العيش، بالطبخ. كل شي :)

تاكدوا ان القرشة نظيفة عدل قبل لا تبدون. و بالعافية

I’ll be updating you with pictures when they’re ready.

Bon appetit!
Basma.

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How To Cook Fresh Lobster

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My friend Noura alRashed and I went to dean and deluca a while ago for grocery shopping. while we’re there, I stood in front of the lobster tank and tried to pick a lobster I’ll cook for my lunch.

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Me: Noura, is there a wath7a in the tank?

and we spent the next 10 minutes picking a lobster we can call wath7a and we did :). I give names to live food I’m killing later on which is twisted I know but it gives them personality!

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So I took wath7a home. placed her in the fridge in an open glass container with seaweed wrapped in a paper . waited till she went to sleep and took her out and cracked her head open with a sharp knife. I felt like a serial killer in the making. seriously!

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before I cracked her head open, I boiled some water, with 1 lemon cut into 4 pieces and couple of cloves of garlic. once it started to boil, I cracked her head open and dropped her in the boiling water for exactly 10 minutes. Some like to boil it for 15 minutes but I think it’s just too much and it would become rubbery.

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Take it out of the boiling water, cut the tail in half for easy access of the juicy meat and serve it with lemon butter.

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The reason I cracked the lobster’s head open before boiling is because I didn’t want the lobster to suffer in boiling water. I think it’s inhumane. but you decide whether you want to do this or not :)

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Bon Appetit!

Basma.

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Guess What I’m Cooking This week

These are the main components of four dishes i’m planning to cook/bake this week. Guess what the dishes are :)

اللي بالصورة هي مكونات اساسية لاربع اطباق راح اطبخهم هذا الاسبوع ان شاء الله. شنو تتوقعون هالاطباق الاربع؟ :)

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a clearer picture صورة اوضح

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Let me see your guesses :)

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Shirataki Noodles : zero calorie, zero carbs, high in fiber!

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The last time I went to Singarea; the Korean grocery store, I got so many things that I didn’t get a chance to explore all of them. Today, I discovered that the noodle pack I have in the fridge is the zero calorie noodles that all the american health magazines are talking about. It basically has zero energy! And it’s packed with fiber!!!

Why didn’t I know about it sooner!

Anyways, I followed Fahad’s instructions in soaking the noodles in water before using them which eliminated any fishy flavor it has.

I tried one but didn’t like the texture a lot so i decided to roast them in a pan for a bit before tossing them in the vegetable stock which made a difference in the textures.

For the vegetable stock, i used all the vegetables i could find in the fridge along with 2 tsp of soy sauce, spices, seaweed and lemon juice.

I downed the whole thing in a sec :p

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where can you get them?
Singarea, the same korean place i talked about earlier this month

And now if you excuse me, i’m going to finish whatever is left from my bowl of noodles yum!

Basma.

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Grilled Shrimps with Lemon Cream Sauce

An OH MY GOD its unbelievably delicious meal.

Ingredients:
Devained shrimps
Garlic powder
Ginger powder
Salt
Chili flakes
Black pepper
A hint of olive oil
Soy sauce
Cream
Kaffir lime leaves.
Lemon juice (I used lime)
Chopped leak
Ginger
Garlic

Start with rubbing the shrimps with all the spices and oil. Grill them then toss in a bit of cream, lemon juice, leaks, garlic and ginger.

That’s it!

Bon appetit!
Basma.

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Artichokes – My Favorite Dish

This is probably the best thing I’ve ever eaten. Its delicious and easy to make.


Ingredients:

  1. Artichoke globes
  2. Lemons
  3. 1 Garlic
  4. White Vingegar
  5. 2 Garlic cloves
  6. Olive oil

Directions:

  1. Cut the tip of the artichokes and boil them with 2 lemons cut into quarters, white vinegar, and a whole garlic head (tips cut off)
  2. Once you can remove the leafs without any force, remove the artichokes from the heat and strain it.
  3. In a blender, blend olive oil, garlic and lemon.
  4. And you’re done! all you need to do is tare each leaf and dip the end of it with the sauce and eat the flesh. once you reach the heart, remove the feather like thingies and soak the heart with the dressing and eat it.

That’s it :)


Nutritional Info:

Each Artichoke has:

  1. 90-105 calories depending on its size
  2. 3.6 grams of fat
  3. 8 grams of fiber
  4. 5 grams of protein.


Bon Appetit!

Basma :)

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Kohlrabi

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Kohlrabi: One of my favorite veggies in the world. It tastes like sweet radish or cabbage hearts. Crunchy but with a lot less aroma.

You have to peel it first, then:


  1. Cut it in slices and eat it as is.
  2. Roast in the oven with chicken.
  3. Cut them in thin slices and add them to salads.
  4. Or saute` them. they’re very versatile and delicious.


If you haven’t tried them yet, please do :). They’re great with everything.



Bon Appetit!

Basma.

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