Moroccan Couscous Patties

Ingredients:

½ cup- Couscous

½ cup- Boiling water

½ cup- Eggplant, finely chopped

½ cup- Carrot, finely chopped

½ cup- Red capsicum, finely chopped

½ cup- Zucchini, finely chopped

½ cup- Onion, finely chopped

1 tsp. Garlic, minced

½ tsp. Ginger, minced

½ tsp. Cumin powder

½ tsp. Coriander powder

¼ tsp. Turmeric powder

1 tbsp. Tomato paste

1 tsp. Lemon juice

1 tbsp. Yogurt

2 tbsp. Cilantro, chopped

Salt to taste

Olive oil for frying

Method

1. Place the couscous in a bowl and pour boiling water. Close the lid and keep aside for about 10 minutes or until all the water has been absorbed.

2. After 10 minutes fluff up the couscous using a fork and set aside.

3. Heat 1 tsp. olive oil in a frying pan and fry the eggplant until soft and golden. Place it in a large bowl.

4. In the same pan, add little olive oil then add onion, garlic, ginger, carrot, zucchini, tomato paste along with spice powders and fry for 2-3 minutes.

5. Add little salt to the onion mixture and sprinkle little water. Cover and cook for few minutes until it’s soft and cooked. Add it to the eggplant.

6. Add another ½ tsp. of olive oil to the same pan and add the red capsicum. Once cooked add the capsicum to the bowl with other vegetables.

7. Next add the couscous, lemon juice, yogurt and cilantro to the bowl. Mix it well with your hands.

8. Now shape them into patties and refrigerate them covered for at least 20 minutes.

9. Heat 2-3 tbsp. oil in a pan and fry the patties for about 5-6 minutes or until the light golden brown on each side of the patties.

10. Drop them on a paper towel and serve.

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Sutlac (Turkish Rice Pudding)

Ingredients:
1/3 cup- Short grain rice, washed and drained
1 ½ cup- Water

Pinch of salt
3 cups- Milk

1 cup sugar
1 cup- Half and half cream
½ tsp. Vanilla essence
3 tbsp. corn starch, melted in 4 tbsp. milk (use from 3 cups milk above)

Cinnamon powder

Method:
1. Bring water to a boil, then add the rice and lower the heat. Simmer for about 20 minutes or until a little bit of water is left.

2. Add the salt, milk, sugar, half n half cream and vanilla essence.

3. Then slowly add the dissolved corn starch. Stir constantly with a wooden spoon. Cook over medium heat until you see bubbles on the surface. Turn the heat off after one minute.
4. Pour into small bowls and place in the refrigerator to chill them.

5. Sprinkle some cinnamon powder on top before serving.

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Lebanese Cheese Manakish

Ingredients:

3 cups- All-purpose flour, plus more for dusting

2 tsp. Dry yeast

½ tsp. Sugar

2 tbsp. Olive oil, plus more for greasing

Cheese (Akawe, Akawi), as needed, grated

1 tsp. Salt

1 cup- Lukewarm water as needed

Method:

1. Combine the water, sugar, yeast, and let it stand for about 10 minutes until foamy.

2. Meanwhile, combine the flour and salt in a large bowl.

3. Add the olive oil and work it in with your fingers.  Make a well in the center, add the yeast and water mixture, and stir to form a soft dough.

4. Turn the dough out onto a lightly floured surface and knead for about 10 minutes until smooth and elastic. Form it into a ball and place it in a lightly oiled bowl. Cover the bowl with a damp cloth or plastic wrap and leave the dough to rise in a warm place for about 1 hour until it doubles in size.

5. Pre-heat the oven to 200 degree C.

6. Knead the dough briefly and divide it into 8 balls. Place the balls on a lightly oiled baking sheet, cover with a damp cloth or plastic wrap, and let stand for about 15 minutes.

7. On a lightly floured surface, flatten each ball of dough and roll it into a circle.

Press each circle with your fingertips to make little indentations for the topping to rest in.

8. Spread 1 heaping tablespoon of grated cheese over each round, leaving a ½ inch border around the edges.

9. Bake until lightly browned and crisp, about 8 minutes.

10. Serve warm right away or else cool on racks.

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Arabic Chicken Shawarma

Ingredients:

400 gm. Chicken breast, thinly sliced

2 tbsp. Parsley, finally chopped

1 tsp. Red chili powder

1 tsp. Ginger paste

¼ tsp. Cumin powder

1 tsp. Paprika

½ tsp. All spice powder

5 tbsp. Yogurt, divided

2 tbsp. Lemon juice, divided

3- Garlic cloves, minced and divided

Salt to taste

2 tbsp. Olive oil

2 tsp. Mayonnaise

1 tbsp. Tahini

4- Pitas

½ cup- Cucumber, chopped

1 large- Tomato, thinly sliced

6 leaves- Lettuce

Parchment paper

Method:

1. Marinade chicken with parsley, red chili powder, ginger paste, cumin powder, paprika, all spice powder, 1 tbsp. yogurt, 1 tbsp. lemon juice, 2 garlic cloves and salt for about 2 to 3 hours.

2. Heat olive oil in a large nonstick skillet over medium-high heat.

3. Add chicken mixture to pan; sauté 6 minutes or until browned and done, stirring frequently.

4. While chicken cooks, combine remaining 4 tbsp. yogurt, remaining 1 tbsp. lemon juice, remaining 1 garlic clove, mayonnaise and tahini, stirring well.

5. Spread 1 tbsp. tahini mixture inside each pita.

6. Divide chicken in to 4 parts and add on pita.

7. Fill each pita with 1 tbsp. cucumber, 1 tbsp. tomato and lettuce.

8. Wrap your Arabic chicken shawarma with parchment paper, cut and serve hot.

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Arabic Green Salad

Ingredients:

2- Tomatoes
2- Cucumbers

1 small- Lettuce

½ cup- Broccoli

½ cup- Green Olives

1 tbsp. Lemon juice
1 ½ tsp. Olive oil
Salt to taste

Method:
1. Cut the cucumber, tomatoes and lettuce into small pieces.

2. Add broccoli and green olives.
3. Add the lemon juice, olive oil, salt and mix all together.

4. Your Arabic green salad is ready, serve and enjoy this healthy food.

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Maamoul (Dates Filled Lebanese Cookies)

Ingredients:

For the Dough:
2 cups- Semolina
½ cup- All-purpose flour
½ cup- Butter, melted
½ cup- Sugar, powdered
1 tbsp. Rose water
1 tsp. dried yeast, melted in 1 tbsp. of luke warm water
Pinch of Salt

Dates Filling:
2 ½ cups- Fresh soft-pitted dates
¼ cup- Sugar, powdered
1 tsp. Rose water
Maamoul mold to press and shape the cookies

Method:

1. Preheat oven at 350° F.

2. Sift the all-purpose flour and mix it with semolina and butter.

3. Add the yeast water, rose water, sugar and salt. Mix and make a dough by adding little bit of water. Set aside for about 3 hours, covered, to rest.

4. In a food processor, take dates, sugar and rose water. Blend them together into fine paste.

5. After 3 hours of rest, knead and divide the dough into lime sized balls. Flatten each ball using your hand and lift the sides up to form a hollow. It is now ready for the filling.

6. Place 1 tbsp. of dates filling into the hollowed dough. Close the dough over the date’s mixture. Press the edges to seal well.

7. Press it into the maamoul mold to give it a decorated appearance. Reverse the mold, gently shake to loosen it from the mold. Prepare each one in this way and place them neatly in rows, on a greased/parchment paper lined baking tray.

8. Place the tray in a preheated oven and bake for about 15-20 minutes or when they turn lightly golden, remove them from the oven and let them cool.

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Chicken Shawarma Pizza

Ingredients:

For Pizza dough:

2 cups- All-purpose flour (Maida)

1 tsp. Dried yeast

1 tsp. Sugar

½ tsp. Salt

2 tbsp. Oil

1 tbsp. Milk powder

1- Egg

Lukewarm water

For Pizza topping:

1 cup- Chicken fried with shawarma mix
1 cup- Mozzarella cheese
3 tbsp. Pizza sauce
1- Tomato, cubed

½ - Sliced onion, mixed with paprika powder

½ cup- Green capsicum, cubed

½ cup- Black olives, sliced

1 tsp. Zaatar powder

Method:

1. Put yeast in 3 tbsp. lukewarm water and make frothy. In a bowl add all dry ingredients and then add yeast, oil, egg and make smooth dough with lukewarm water and keep covered in an oiled bowl in a warm place, for 1 hour or till well risen and doubled.
2. On a floured surface, roll out dough and place on a greased 10 inch pizza pan, prick well with fork and let rise again in a warm place for 5-10 more  minutes.

3. Bake blind for 7-8 minutes in a preheated oven of 200 degree C. Remove and cool.

4. Spread with pizza sauce. Arrange onion, capsicum, tomato, black olive and fried chicken evenly over prepared base.

5. Sprinkle with zaatar powder and mozzarella cheese.
6. Bake on 200 degree C for another 18-20 minutes till base crisps and top light golden.

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Za’atar Flatbread (Mana’eesh bi Za’atar)

Makes 12 6” flatbreads

Ingredients:

For the dough:

2 ½ cups- Lukewarm water
1 tbsp. Yeast
1 tsp. Sugar
1 tbsp. Salt
6 – 7 cups- All-purpose flour or Bread flour

For Za’atar herb:

2 tsp. Oregano

2 tsp. Basil

2 tbsp. Ground Thyme

1 tsp. Whole Thyme

2 tsp. Savory

2 tsp. Ground Marjoram

½ tsp. Whole Marjoram

2 tbsp. Ground Sumac

½ cup- Sesame seeds, toasted

1 ½ tsp. Salt

Zest of 1 lemon

1/2 cup olive oil

Method:

Make the Dough:

1. Place the water in a large bowl.

2. Sprinkle the yeast over the water, sprinkle the sugar on top and let sit for 10 minutes, or until the yeast begins to foam.

3. Mix in the salt and half the flour. Add the rest of the flour one cup at a time, just until the dough holds together. Knead the dough well (either by hand or in a standing mixer), adding flour as necessary until the dough is smooth and shiny. You may need more or less flour than called for in the recipe.

4. Put the kneaded dough in an oiled bowl to rise, cover the bowl with plastic wrap and a dish towel, and put it in a warm spot. Let the dough rise for 1 hour, or until it has doubled in size.

5. Preheat the oven to 500°F.

6. Divide the dough into 12 pieces and pat each piece into a 6” round flatbread.

7. Place the flatbreads on baking sheets with rims; 6 dough rounds fit on a half-sheet pan. Use your fingers to dimple the tops of each flatbread. Let the flatbreads rest for 20 minutes.

Make the Za’atar herb:

1. Grind the oregano, basil, savory, marjoram and thyme in a spice grinder or blender, making sure it’s free of sticks and stems.

2. Put the herbs in a glass jar with a tight sealing lid.

3. Add the sumac, sesame seeds, zest of lemon and salt and shake well to thoroughly combine.

4. Mix together the olive oil and Za’atar Herb.

5. Dimple the flatbreads one more time. Divide the topping between the flatbreads, about 1 tbsp. each, and spread it evenly over the flatbreads’ tops.

6. Bake the flatbreads, one baking sheet at a time, for 8-10 minutes, or until the flatbreads are golden. Serve immediately.

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Muhallabia (Arabic Milk Pudding)

Ingredients:

2 tins or 800 gm. Sweetened condensed milk

5½ cup- Water

¾ cup- Rice flour

1½ tsp. Vanilla powder

½ tsp. Rose water

½ tsp. Blossom water

½ cup- Pistachios, chopped

Method:

1. Bring to boil condensed milk with ¾ of the water.

2. In another bowl, dissolve the remaining water with the rice flour and vanilla powder.

3. Slowly pour the rice mixture over the hot milk constantly stirring and cook on low heat for 5 minutes or until the mixture thickens.

4. Add the rose water and blossom water and mix well.

5. Pour the mixture into small bowls.

6. Garnish with the chopped pistachios.

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Olive Salad

Ingredients:

1 cup- Black olive, sliced

1 cup- Green olive, sliced

¼ cup- Capsicum, sliced

½ cup- Carrot, sliced

Salt to taste

Black pepper to taste

½ cup- Olive oil

1 tsp. Lemon juice

1 tsp. Chili sauce

2 tbsp. Parsley, finally chopped

Method:

1. Place olives, capsicum and carrot in a large bowl.

2. In a small bowl or glass jar, mix together olive oil, lemon juice and chili sauce.

3. Pour over olive mixture.

4. Add salt and pepper to taste.

5. Add parsley.

6. Gently stir to coat. Chill to combine flavors.

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Arabic Special Biryani

Ingredients:

1 kg- Mutton, cut in to big pieces

½ tsp. Black pepper powder

¼ tsp. Turmeric powder

1 tsp. All spice powder

4- Cardamom pods

6- Cloves

1 tsp. Black peppercorns

1- Dried lemon

2- Bay leaves

1- Cinnamon stick

1 large- Onion, finely chopped

¼ cup- Olive oil

2 cloves- Garlic, crushed

2 tsp. Ginger, crushed

Salt to taste

1 large- Carrot, sliced

1 tbsp. Tomato paste

¼ cup- Yogurt

¼ cup- Water

1 small- Tomato, chopped

¼ cup- Fresh Parsley or Coriander, finely chopped

3 cups- Basmati rice

Pinch of Saffron, soaked in ¼ cup Rose water

½ cup- Dry fruits (Almonds, Cashew nuts, Raisins)

Method:

1. Heat olive oil and Sauté onion.

2. Add garlic, ginger, Cardamom, cloves, cinnamon, Black peppercorns, bay leaves, stir and cook for 5 minutes.
3. Add mutton, dried lemon, salt, black pepper powder, turmeric powder, all spice powder, stir, and cook until meat brown.

4. Add tomato, tomato paste, yogurt, water, and simmer cover, for 30 minutes.
5. In small pan shallow fry the carrot.
6. After 30 minutes add carrot to the mutton and cook until mutton is become tender.
7. In a deep pan bring to boil water with 1 tbsp. salt, and 1 tbsp. oil, add basmati rice, and boil it for 8 minutes. Remove from heat and Rinse the rice from any excess water, put it back to the same pan.
8. In a deep pan cover the bottom with half the cooked rice and pour half of saffron and rose water mixture over the rice, then arrange mutton pieces and carrot on top of rice, then cover it with the rest of rice, pour rose water all over the rice, sprinkle fresh parsley or coriander and dry fruits on top, cover with parchment paper and aluminum paper.

9. Bake in preheated oven 350 F for 20 to 25 minutes.
10. Serve it with Arabic green salad.

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Lebanese Kibbeh

Ingredients:

For the shell:

3 cup- Bulgur, fine or No. 1

1 1/2 cup- All-purpose flour

Salt to taste

1 tsp. Cumin powder

2 tsp. Paprika

4 – 6 tbsp. Cold water

For the filling:

16 oz. Ground Beef

4 tbsp. Olive oil

1- Onion, chopped

1/4 cup- Pine nuts

1 tbsp. All spice powder

1/2 tsp. Cinnamon powder

1 tsp. Cumin powder

1 tsp. Black pepper powder

1 tsp. Salt

Oil for deep frying

Method:

1. Heat olive oil in a heavy skillet add onions and fry for few minutes.

2. Add the ground beef. Stir, squish and break it apart constantly with a spoon.

3. Add all spice powder, cumin powder, cinnamon powder, salt and black pepper powder, stir, and cook until much of the moisture is gone.

4. Move the ground beef over to one side, skip the oil, and cook the pine nuts in the grease left behind by the meat until they brown.

5. Turn off the heat and remove the pine nuts to a cutting board. Chop ‘em up into nice little chunks. And return them to the skillet and mix well.

6. Pour the bulgur into a strainer with fine mesh. Run it under cold water for a few seconds, making sure that it all gets wet. Squeeze the excess moisture out with your hand.

7. Transfer the bulgur to a large mixing bowl. Add in the all-purpose flour, cumin powder, paprika, salt and water. Mix everything by hand until it forms a dough.

8. Take a piece of dough. Squeeze it a few times with your wet hands, so the moisture from your hands mixes with the dough, and then roll it into a ball.

9. Next, create a depression in the ball with your thumb and then pinch the sides into a deep bowl shape, smoothing out with a moist fingertip any fissures.

10. Fill that bowl with a tbsp. of the meat mixture. Pinch the kibbeh shut and smooth over the newly-closed area. You’ll have a ball again.

11. Then carefully form it into the classic kibbeh shape. This dough makes nearly 30- 35 kibbeh. Set aside.

12. Heat oil in a pan, fry the kibbeh until it turns to golden brown in color.

13. Serve with lemon wedges and tahini sauce.

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Tahini Sauce

Ingredients:

1 cup- Sesame seeds, toasted

1/3 cup- Olive oil

1 tsp. Lemon juice

2- Garlic cloves, minced

½ cup- Water

Salt to taste

A pinch Pepper

½ tsp. Cumin

Method:

1. Put the sesame seeds in the mixer and add the oil and blend until you get your desired consistency.

2. Add the lemon juice bit by bit on the tahina while mixing it constantly with a wooden spoon.

3. Add the water bit by bit to the mixture and keep mixing with the wooden spoon until it gets your desired consistency.

4. Add garlic with the spices; salt, pepper and cumin then mix for one last time.

5. Now the essential dish is ready to serve.

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Syrian Chicken Shish Tawook

Ingredients:

6- Chicken breasts, boneless, skinless
5 cloves- Garlic, mashed
1 tsp. Salt
1/4 tsp. Pepper
Few grinds of fresh Nutmeg
Pinch of ground Cloves
1/2 tsp. Syrian spice/Baharat
1/4 cup- Lemon juice
1/4 cup- Olive oil

Method:

1. Wash chicken and cut into 1-inch pieces.

2. Marinate chicken with remaining ingredients for 4-5 hours.
3. Heat grill to high. Place chicken on a barbecue grid, and cook over direct heat for 10-15 minutes, turning frequently.

4. Serve with rice pilaf, over couscous or in pitas, with chopped iceberg lettuce, tomato and cucumber, and a tahini sauce.

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Chicken Machboos

Ingredients:

4 1/2 cups- Water

650 gm- Basmati rice, soaked for 10 minutes

3- Tomatoes, cubed

1 kg- Chicken

3- Onions, finely chopped

1/4 cup- Coriander leaves, chopped

1- Green chili

2- Black dried limes

1 tsp. Black pepper

2 tsp. Buharat spice mix

1/4 tsp. Turmeric powder

1 tsp. Cumin powder

2 tsp. Cinnamon powder

1 tsp. Cardamom powder

2- Garlic cloves

1 slice- Ginger root, cut into small pieces

3 tbsp. Butter

1/4 cup- Lemon juice

3 tbsp. Rose water

4 tbsp. Olive oil

3 tsp. Salt

Method:

1. Clean the chicken and cut into pieces.

2. Heat the water and leave aside.

3. In a small bowl, mix the buharat spice, turmeric, cumin, and cardamom together and add to the mixture one tsp. of salt. Sprinkle half of the spice mixture on the chicken.
4. Heat oil in a large cooking pan, fry the onions until golden brown, then add to the black pepper and the black limes, make a hole in each limes.
5. Add the chicken to the onion mixture and turn it over a few times in the pan.

6. Sprinkle on the chicken a tsp. of cinnamon and the rest of the mixed spices.

7. Turn the contents all together so the chicken is coated with the spices, cover the pan and let it cook on medium heat for 3 minutes.
8. Add the garlic, chopped ginger, and tomato cubes to the pan and turn the ingredients in the pan a few times. Cover again for 3 minutes on medium heat.

9. Sprinkle with the rest of the salt and pour on it water while it’s still hot. Cover the pan and let it cook for about 1 hour, or until the chicken is cooked.

10. Add the chopped coriander and green chili 5 minutes before you remove the chicken from the stock in the pan.

11. Remove the chicken from the pan and put on an oven tray, brush with some olive oil and sprinkle with the rest of the cinnamon powder and grill in the oven until the chicken is golden brown.

12. Add the rice to the chicken stock, stir, then let it cook on low heat until the rice absorbs the stock and is almost done.

13. Sprinkle rose water and lemon juice over the rice and place the butter pieces on the top.

14. Cover the pan and cook on low heat for 15 minutes.
15. Serve the rice on a large serving plate and place the grilled chicken on the top.

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Iraqi Maklouba

Ingredients:

500 gm. Lamb or Beef, cut in to big pieces

2- Eggplant, cut into circle shapes

1- Onion, cut into circle shapes

1- Potato, cut into circle shapes

2- Tomato, cut into circle shapes

1- Carrot, sliced

2 glasses- Basmati rice, washed and soaked

4 glasses- Stock

1 ½ tbsp. Tomato paste

Salt and pepper to taste

1 tsp. Garlic, crushed

½ tsp. Ginger, crushed

2 sticks of Cinnamon

1 tsp. Garam masala powder

1 tbsp. Baharat spice mix

Few saffron threads, soaked in a tbsp. of hot milk

Olive oil, for frying

To make ¾ cup of the baharat spice mix:

2 tbsp. Black peppercorns

1 ½ tbsp. Coriander seeds

3 inch piece- Cinnamon

½ tsp. Cloves

1 ½ tbsp. Cumin seeds

1 tsp. Cardamom

1 tbsp. All spice berries

½ tsp. Nutmeg powder

2 tbsp. Paprika

Method:

1. To make baharat: Dry roast and grind the whole spices. Add the paprika and nutmeg powder and combine.

2. Heat olive oil in a saucepan over medium-high heat and saute eggplant, onion, carrot and potatoes separately with pinch of salt and set aside.

3. Heat olive oil in a deep pot over medium-high heat and sauté lamb or beef with salt, pepper powder, garam masala powder, cinnamon stick, garlic, ginger, baharat spice mix and cook until golden brown.

4. Add a cup of water to the pot and cook again until all water is drained and the meat is cooked well then take the meat out and set aside.

5. In large bowl combine tomato paste and rice mixing them together very well.

6. Prepare the same cooking pot add little olive oil and place fresh tomato as first layer into the pot then add onion as second layer then add potato after that add the meat.

7. Add carrot over the meat then add eggplant as final layer. Add the rice over the layers and carefully overflow with stock until the water cover the rice.

8. Cover the pot and place it over high heat until the stock start to boil then reduce the heat to medium and keep until the Maklouba is cooked.

9. Open the cover and use large spoon to press down the rice to stick stronger together.

10. Prepare flat serving plate and quickly flip the pot over the plate then hammer the pot with hand from different places and gently lift it up, serve and enjoy……

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Falafel

Ingredients:

1 cup- Dried chickpeas or 16 oz. can of chickpeas or garbanzo beans.

1- Large Onion, chopped

2- Garlic cloves, chopped

3 tbsp. Fresh Parsley, chopped

1 tsp. Coriander seeds

1 tsp. Cumin seeds

1 tsp. Sesame seeds

2 tbsp. Flour

Salt to taste

Pepper to taste

Pinch of Baking powder

Oil for deep frying

Method:

1. Place dried chickpeas in a bowl, covering with cold water. Allow to soak overnight. Omit this step if using canned beans.

2. Drain chickpeas.

3. Combine chickpeas, garlic, onion, parsley, coriander, cumin, baking powder, salt and pepper to taste in food processor.

4. Add flour and mix together and make a thick paste. But not pureed.

5. Add sesame seeds and form the mixture into small balls. Slightly flatten.

6. Heat 3 inches of oil at 350 degrees in a pan.

7. Fry the falafel balls about 6-7 minutes or until golden brown.

8. Serve hot.

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Kunafa

Ingredients:

5 cups- Kataifi shredded pastry
4 tbsp. Ghee, melted
8- Cheese squares
3 tbsp. Yoghurt
2 tbsp. Rose water
1 tbsp. Pine nuts, roasted and chopped
For sugar syrup:
1 ½ cup- Sugar
2 cup- Water
1 tbsp. Orange flavored water

Method:
1. Grease a shallow oven dish.
2. Separately place the shredded pastry in a large bowl and add the ghee and mix thoroughly. Then take half of this mixture and arrange in the greased dish.
3. Next mix the Kiri squares, sugar, rose water and yoghurt until you get a smooth mixture.

4. Then pipe a layer of the mixture, sprinkle the chopped pine nuts and finish with the remaining shredded pastry mixture.

5. Bake it in the oven for 15 to 20 minutes at 1800C or until it is golden brown.
6. In the meantime prepare the sugar syrup by boiling the sugar, water and orange flavored water together for about ten minutes.
7. Pour the sugar syrup on top.

8. The dish is ready to serve.

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Arabic Harissa

Ingredients:

1 kg- Whole Chicken or Mutton leg

1/2 kg- Wheat, soaked

1 tsp. Garlic Paste

1 tsp. Ginger paste

1 tsp. Red Chili Powder

¼ tsp. Turmeric powder

Salt to taste

1/2 tsp. Black Pepper powder

5 cups- Stock

1/2 cup- Ghee

Method:

1. In a broad pot add wheat, salt and 1 1/2 liter water and cook it on medium flame till tender (about 2-3 hours)

2. Take another pot, add meat, salt, ginger paste, garlic paste, red chili powder, black pepper powder & turmeric powder.

3. Add 2 to 3 glasses of water and cook it till tender.

4. When the meat is tender remove the bones.

5. Then add tender wheat & stock.

6. Blend the mixture to a coarse paste with a wooden spoon.

7. Add ghee and cook the mixture till it is thick.

8. Delicious Harissa is ready now. Serve and enjoy…..

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