Spinach fatta


The Easiest dish I’ve ever made. Everyone loves it and it’s not heavy like other ramadan dishes.

Ingredients:

  1. Yogurt
  2. Toasted or fried pine nuts
  3. Frozen spinach
  4. Garlic
  5. Onion
  6. Salt
  7. Toasted or Fried bread.

Directions:

  1. In a skillet, heat a TBS of olive oil, then add the garlic and onions. Once onions soften, add the spinach and let it cook. Some like to add a maggie cube for extra flavor but I like to keep it simple.
  2. Mix the yogurt with salt and garlic (you can ommitt the garlic but it adds flavor).
  3. Now it’s time to assemble the dish. place the bread at the bottom of the dish, spread the spinach evenly on top, then pour the yogurt and sprinkle the pine nuts on top.

Can’t go any easier than that :)



Bon Appetit!

Basma.

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Chili Oil

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Having a decent chili oil in the kitchen comes very handy sometimes. It revives most meals.. just imagine adding this oil to a plain pasta with Garlic and basil, or sauteing veggies with it or even drizzling it over labnah. yumm! excellent with meals and as dipping oil as well.

Ingredients:

  1. Olive oil
  2. Fresh red chili peppers
  3. Garlic
  4. A pinch of Parsley
  5. A pinch of Coarse salt
  6. A pinch of Black Pepper
  7. A pinch of Paprika

Directions:

There are two ways to make this oil. You can either heat the oil and add crushed chili peppers along with everything else I mentioned then pour it in the bottle, or soak chili and spices with olive oil for 2 weeks without any type of heat.

This time, I used fresh chili, whole garlic and chopped garlic, sea salt, dried parsley, and paprika. it smells great! it’s the first time I ever use fresh chili peppers, so I don’t really know the shelf life of it. but I’ll let you know if it gets spoiled or not.

Can’t wait to use it :)

One very important tip: when dealing with fresh chili, USE GLOVES. The oil and juice gets stuck in your hands and burn them.

Bon Appetit!

Basma

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Stuffed Eggplants باذنجان محشي بالزيت

I’ve tried this dish about 5 or 6 years ago. An old friend of the family brought the tiniest, softest, most delicious stuffed eggplants ever. Tasted like stuffed vine leafs ورق عنب. She left the country before we were able to get the recipe from her. This is my way of imitating it.. I kinda miss her!

Ingredients:

  1. 1 cup of rice
  2. 1/2 cup parsley
  3. 1/4 cup tomato
  4. 1/4 cup onions
  5. salt
  6. black pepper
  7. potato slices
  8. small eggplants (the light purple and white ones.)
  9. half a cup of lemon
  10. 1/4 cup olive oil
  11. 1 Garlic clove

Directions:

  1. Wash the eggplants and snap the head off.
  2. Carve all the flesh out, leaving about .5 cm of flesh. (I stuffed 6 small eggplants, 4 small zucchinis and there was still more stuffing left, so if you want, you can cut use 3/4 cup of rice instead of 1 )
  3. sprinkle the eggplants with salt from the inside and leave them for 5 minutes. Continue reading
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Roasted Red Bell Peppers.

If you haven’t tried it before, then you’re missing a whole bunch of new flavors.

If you have, then you’ll understand why is it special to me.

I do not like eating bell peppers in any dish, unless they’re roasted.. they become all soft, glossy and sugary. Just amazing!

It can be eaten alone with a light tangy sauce, wrapped around feta cheese and herbs, puréed and added to tomato sauces, in salads or pastas. Very versatile. Mix it with any dish and it will give it  an extra oomph.

Here’s how you start,

Place the bell peppers on open fire. Keep turning it until it turns black.

Place it in a small bag or a plate covered with plastic wrap. Let it cool Continue reading

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