Chef Farah - Delicious Syrian Food
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- Book:Delicious Syrian Food
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- Publisher:Chef Farah
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- Year:2018
- Rating:4 / 5
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Delicious Syrian Food
Chef Farah
Copyright 2018 Chef Farah All Rights Reserved.
For filling:
1 tablespoon vegetable Oil
800 g Chicken breast fillet, cut into strips
1 medium onion or 120 g, finely chopped
4 Cloves Garlic, crushed
1 Teaspoon ground black pepper
1 Teaspoon ground allspice
1 Teaspoon ground Cardamom
1 Teaspoon chili powder
1 Teaspoon dried oregano
Teaspoon ground Cloves
Teaspoon ground Nutmeg
cup Water or 60 ml, hot
1 cube Chicken Bouillon or 10 g
For sauce:
2 tablespoons vegetable Oil
cup plain flour or 50 g
2 Teaspoons ground cumin
1 Teaspoon chili powder
1 cup Water or 250 ml, hot
1 cube Chicken Bouillon or 10 g
1 cup Tomato puree or 200 g
6 pita Bread or 360 g, warmed
1 can chick pea, canned or 400 g
2 medium Tomatoes or 200 g, dIced
1 cup Cheddar cheese or 100 g, grated
2 medium spring Onions or 30 g, finely chopped
- How to prepare the filling: Heat the vegetable oil in a deep pan and then cook the chicken slices over medium heat. Add onions, garlic, spices, water and 1 cube Chicken Bouillon. Cover & simmer on medium heat until onions become soft & chicken is completely cooked & all liquids soak up.
- Preparation of the sauce: Heat the vegetable oil in the pan on medium heat & add the flour & allow frying until it becomes close to the color of gold.
- Add the spices and saut for an additional 1 or 2 minutes. Be careful not to burn flour.
- Add water and 1 Chicken Bouillon cube & stir to melt. Then add the tomato puree & finish the sauce. If the sauce is too thick some water is added. Must be strong as heavy cream.
- To collect the enchiladas: In an oven proof baking dish, pour 1/3 of the sauce and evenly distributed on the bottom.
- Divide the filling into 6 parts, lay every pita bread flat on a clean work surface, & spread 1/6 of the hummus pure within the middle and spoon over a portion of the filling. Softly roll over the pita bread masking the filling and place inside the baking dish over the sauce with the seam down. The process is repeated for the remaining bread and filling.
- Add the remaining sauce over the rolled enchiladas & distribute evenly.
- Spoon over chopped tomato slices over the sauce, covered with shredded cheddar cheese & bake in a pre-heated oven at 175 degrees c for 2o-3o-min or till cheese is melted & the sauce is bubbling.
- Take out from oven and leave it to rest for 5 mins. Decorate with chopped spring onions & serve.
According to portion of 300g
Energy | 616.00 Kcal |
Carbohydrate | 68.00 g |
Protein | 47.00 g |
Fats | 17.00 g |
1 kg vine leaves, washed and trimmed
1 cup long grain white rice or 200 g
2 tablespoons butter
400 g minced beef
2 teaspoons ground cinnamon
1 cup raisins or 200 g
6 tablespoons pomegranate molasses or 90 g
1 cups walnuts or 150 g, finely chopped
2 teaspoons tarragon, dried
2 cubes Chicken Bouillon or 20 g
6 cups water or 1 liters, hot
2 tablespoons lemon juice
- Dip the grape leaves in boiling water & lift immediately, then put under cold water & drain.
- Begin to prepare the stuffing by using half cooking the rice in boiling water, strain & set aside.
- In a deep skillet pan, melt butter; add minced meat, and saut for 10 mins on medium excessive heat. Add to the pan the cinnamon, tarragon, raisins, 4 tbs dibis Raman, chopped walnuts & saut for some other 5 mins.
- Add the half cooked rice gently while taking care not to break the rice grains.
- Each vine leaf must be spread (shiny aspect down) on a flat surface. Put 1 tbsp. or tsp of the stuffing on each leaf (relying on the size); fold its aspects a chunk and roll it.
- Garnish tightly arrange and Pak. The filled vine leaves together in layers in a medium size pot without leaving space between them.
- Positioned a heavy plate on top to maintain the rolls in its shape during cooking.
- Add Chicken Bouillon, water and dibis sauce into the pot as much as a level that covers the vine leaves rolls, and then pour the lemon juice. Convey to boil, then cowl and simmer for 1 hour, or until the leaves are gentle. (pour warm water while cooking if needed)
- Set up the stuffed vine leaves in a platter. Serve with the rest stock aside.
According to portion of 300g
Protein | 36.00 g |
Fats | 34.00 g |
Carbohydrate | 88.00 g |
Energy | 728.00 Kcal |
Tomato Moghrabieh with Potatoes
7 tablespoons vegetable oil
1 medium onion or 125 g, finely chopped
300 g lean beef
3 tablespoons tomato paste
3 medium tomatoes or 400 g, diced
2 teaspoons caraway seeds
2 cubes Chicken Bouillon Cube or 20 g
4 cups water or 1 liter, hot
1 bay leaf
1 cinnamon stick
1 teaspoon ground black pepper
2 medium potatoes or 500 g, cut into 1cm cubes
1 kg whole chicken with skin and bones, cut each into 8 pieces
17 shallots or 250 g, peeled
2 cups water or 500 ml
2 cups moghrabiah or 300 g
- In a medium-size pot, heat 2 tablespoons of vegetable oil & saut' the potato cubes until they are golden brown, remove & set aside to empty extra oil.
- In the same pot, add onions & Beef cubes & cook for 10 mins until they are golden brown.
- Then add the tomato paste and saut for another 2 mins.
- Then, add tomatoes, chicken Bouillon, water, caraway, bay leaf, cinnamon stick & black pepper. Cover & cook on low warmness for 1 hour or till the meat is cooked. Upload shallots, lower warmth and simmer to hold warm.
- At the same time, put the chicken pieces on the oven tray & roast for 45 mins until they turn golden brown. In a large pot, warmness the closing 3 tablespoons of vegetable oil. Add the dried moghrabiah and fry on low warmness with regular stirring till grains turn to golden brown.
- In a big pot, heat the final 3 tbsp. of vegetable oil. Add the dried moghrabiah and fry on low warmness with regular stirring till grains flip to a golden brown.
- Lightly pour a cup of soup from meat, stir once in a while until its miles absolutely absorbed. Repeat the step until the moghrabiah is softened, but now not too soft.
- Mix in some of small shallots & meat to the moghrabiah grains & eliminate from the fire.
- Pour the last stock in a serving bowl. Then Add 1/2 of the fried potatoes, onions, & cooked meat.
- Put the moghrabiah in a big serving dish, put the recent hot grilled chicken on pinnacle and garnish with last fried potatoes and served the sauce aside.
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