Ketchup

I was having a domestic goddess like day today and made three bottles of this! It's from a Jaime Oliver programme I think.

2 onions
2 tsps fennel seeds
2 heaped tsps coriander seeds
4 cloves
2 thumb size pieces of ginger
4 cloves garlic
2 red chilies
500g ripe tomatoes
handful of fresh basil
1 litre passata
250 ml red wine vinegar
50g brown sugar
12 level tbsp sucralose (splenda)

Chop and sweat the onions with a little olive oil for 15 minutes. Grind the fennel seeds, coriander seeds and cloves with a coffee grinder or pestle and mortar and add to the onions. Chop the ginger, garlic and chili and add. Halve the tomatoes and add with the passata, vinegar, sugar and sweetener. Cut the leaves off the basil and set aside. Chop the stems and add. Simmer uncovered for about 30 minutes. Take off the heat and add the basil. Blend it in batches and sieve. Bottle in sterilised jars.

Note - my kids liked this but much prefered the next batch where I used about 170ml of vinegar instead. I loved the sharper one but it's not so kid friendly.

Japchae (Stir Fried Glass Noodle with Vegetables)

Japchae (Stir Fried Glass Noodle with Vegetables) is one of Korean’s favorite traditional dishes. Japchae can be served with rice and Kimchi, or as a side dish. Photo below is an example on how Japchae, the dish will be like. This awesome recipe is invented by a lady, Korean Chef Maaangchi. Check out her page for the full Japchae recipe and comments.

Full Japchae Recipe.

Olive Oil: An Anti-Aging Agent

Olive oil figures prominently in the Mediterranean diet. Rich in antioxidants and anti-inflammatory monounsaturated fat, it lowers risks of cardiovascular disease, cancer, and age-related cognitive decline in people who include this healthy oil in their diets.

High fat intake is associated with degenerative diseases such as atherosclerosis, diabetes, asthma, colon cancer, and arthritis. But generous use of olive oil can lower rates of these conditions. Comparing olive oil with other fats such as animal fats, hydrogenated fats, and vegetable oils like corn oil dominate, turns up some very interesting data. It turns out that people who use olive oil regularly, especially in place of other fats, have much lower rates of heart disease, atherosclerosis, diabetes, colon cancer, and asthma.

According to the Food and Drug Administration (FDA), consuming about two tablespoons (23 grams) of olive oil a day may reduce your risk of heart disease. You can get the most benefit by substituting olive oil for saturated fats rather than just adding more olive oil to your diet.

Pure, extra virgin olive oil is not only a light and delicate addition to many wonderful dishes, it is one of the most health-promoting types of oils available.

Lebanese Stuffed Grape Leaves Recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Lebanese Stuffed Grape Leaves Recipe. Enjoy cooking tasty Arabic food and learn how to make Lebanese Stuffed Grape Leaves.

Total Time: 3 hours

Ingredients

1/2 lb ground lamb
1/2 lb Ground beef
2 cups uncooked rice
1 tsp Allspice
1/2 tsp Black pepper
1 Tbs Salt
1 cup Butter; melted
1 large jarrinsed grape leaves; (Orlando is a good brand)

Prepararation

1. Rinse the rice, then drain most not all of the water. Mix in with the meat. Mix in spices, then the butter.

2. Roll the grape leaves. To roll, place a leaf, vein-side-up on a flat surface. Put about a tablespoon of mixture, elongated, near the bottom of the leaf. Then, fold up the bottom around the meat, fold in the sides, and roll up TIGHTLY, folding in any sticking out edges as you go, so you nd up with a very smooth, tightly rolled leaf, about as thick as a cigar.

3. Pack the leaves VERY tightly in a large pot. You'll have a few layers. Cover them with a flat surface, such as a plate or the lid of a smaller pot, to hold the leaves in place. Then on top of that put a bowl. Cover the grape leaves with water, and also fill the bowl with water. Boil for 15 minutes, then simmer for 1? hours. Add a little water as necessary (i.e., if you see no more bubbling).

4. Serve hot or cold. 

More Arabic Food Recipes:

Stuffed Grape Leaves
Warak Enab
Lamb Stuffed Vine Leaves
Syrian Cabbage Rolls (Mihshee Malfoof bi Burghul)
Lamb Stuffed Cabbage Rolls
Stuffed Cabbage
Malfouf  

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Hummus Dip...Two Ways (Regular and Sundried Tomato) Recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Hummus Dip...Two Ways (Regular and Sundried Tomato) Recipe.  Enjoy Middle Eastern food and learn how to make Hummus Dip...Two Ways (Regular and Sundried Tomato). 

Yield: 6 , Total Time: 20 minutes

Ingredients

1 14-oz cancanned chickpeas; drained and rinsed
1 clove garlic
2 tbsp sesame seed paste (tahini)
2 tbsp lemon juice; freshly squeezed
0.25 tsp ground cumin
1 extra virgin olive oil / water; (for thinning dip)
1 Salt
1 tbsp sundried tomatoes

Preparation

Garnish:
paprika
olive oil
fresh flat leaf parsley,chopped
sundried tomatoes,chopped*
basil*

*(optional...only if you are doing the sundried tomato kind)

Directions:

Drain and rinse the chickpeas. Reserve about 1 TBS of chickpeas for garnish.Add chickpeas to a food processor. Slice garlic(or use a garlic press) and add to chickpeas. I added 2 TBS of sesame seeds, but if you have tahini use that instead. Add the cumin and a pinch or two of kosher salt.

Process till fine.Add lemon juice and pulse a few times. Adjust seasoning. With the motor running add about 2-4 TBS oil. It is at this point, that you can divide the dip in half. If you want to make the sundried tomato kind, take out half of the mixture and set it aside. Otherwise, just leave it all in the food processor and proceed to the next step. With the other half that is still in the food processor, adjust the seasoning.If it still is not thin enough, add some water(about 1 TBS at a time)while the motor is running till you reach your desired consistency..... Remove from the food processor and place in a bowl. Place some reserved chickpeas on top, sprinkle with some paprika, and drizzle some olive oil. Top with some chopped parsley.

To make the sundried tomato hummus:

Use the other half of the hummus (that you reserved) and place it back in the food processor. Add about 1 TBS sundried tomatoes and process till fine. Add some water to thin it out....if you need to. Adjust seasoning. Place in another bowl and top with chopped sundried tomatoes and drizzle some olive oil. Place a sprig or two of basil as a garnish.

More Arabic Food Recipes:

Moroccan hommus dip
Extra-Creamy Hummus
Spicy Hummus: Quick Chickpea Spread
Hummus Ma Lahma
Red Pepper hummus
Hummus Dip 

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Honey Vanilla Ice Cream

Dessert recipe for Honey Vanilla Ice Cream. Homemade ice cream - honey/oatmeal flavor.

Method:

Prepare a 2 qt batch of the Old Time Vanilla mix and then add 1 cup of honey.

Mix thoroughly and set in the refrigerator to age the mix.

While the mix is aging, take 1/2 cup oatmeal and boil for about fifteen minutes in 1 ½ cups of water. Strain the water through a fine strainer and save the water.

The cooked oatmeal can be eaten or discarded.

Add the water to the ice cream mix and let it chill in the refrigerator for three hours.

Freeze in an ice cream freezer according to the manufacturer’s directions.

Syrian Cabbage Rolls (Mihshee Malfoof bi Burghul) Recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Syrian Cabbage Rolls (Mihshee Malfoof bi Burghul) Recipe.  Enjoy Middle Eastern food and learn how to make Syrian Cabbage Rolls (Mihshee Malfoof bi Burghul). 

Syrian meatless cabbage rolls. Tangy, spicy, and very filling.

Yield: 12 , Total Time: 1 hours

Ingredients

1 medium cabbage
2 1/2 cup chickpeas; cooked
1 cup coarse burghul; - (Bulgar wheat)
2 medium onions; - finely chopped
4 tablespoons Tomato paste
2 tablespoons cilantro; - finely chopped
2 tablespoons Butter
2 tablespoons mint leaves; - finely chopped
1/2 teaspoon Allspice
1/2 teaspoon Cumin
1/8 teaspoon cayenne; as required
1/2 teaspoon Salt; to taste
1/2 teaspoon Black pepper; - to taste
8 cloves garlic; - thin sliced
2 cups Tomato juice

Preparation

Place burghul in a bowl and cover with boiling or hot water and allow to sit for about 20 minutes until the liquid is absorbed and the burghul is partially cooked.

Place cabbage in a pot of boiling water and cook for a few minutes to soften leaves. Remove from water and, with a knife, loosen leaves from the base. If the leaves are still not soft, boil again for a few minutes. When all leaves are cut free, trim the bottom portion of the thick rib from each leave (e.g. about 2 inches in), leaving a large circle that will be used to wrap the filling. Note - if leaves are very large, they may be cut in half before use.

To make filling, place all remaining ingredients, except garlic and tomato juice, in a bowl and thoroughly mix. Place some filling on the wide end of a cabbage leaf and roll, tucking in the ends in the process. Continue until all leaves are finished.

Cover bottom of saucepan with saved cabbage ribs and any extra leaves. Arrange rolls side by side. Sprinkle a little extra salt and add the garlic cloves to the pan. Pour the tomato juice over cabbage rolls. Add a little extra water if needed so that the liquid comes up at least half way up the pan. (Opt. - you may place an inverted plate on top of the cabbage rolls to weight them in the pan. Alternatively, use a tight fitting lid.)

Bring to a boil; then cover and cook tomato juice and enough water to cover plate. Bring to a boil; then cover and cook over medium heat for 50 minutes or until burghul is well done. Serve hot or cold with a little of the tomato sauce from the pan.

Makes about 10 - 12 cabbage rolls; number will vary based on size of leaves and amount of filling used.

Adapted From: Classic Vegetarian Cooking from the Middle East & North Africa

by Habeeb Salloum

Each (1 roll, app 1 cup) serving contains an estimated:

Cals: 158, FatCals: 32, TotFat: 4g
SatFat: 1g, PolyFat: 1g, MonoFat: 2g
Chol: 5mg, Na: 307mg, K: 420mg
TotCarbs: 28g, Fiber: 6g, Sugars: 5g
NetCarbs: 22g, Prot: 6g
 
More Arabic Food Recipes:

Malfouf
Lamb Stuffed Cabbage Rolls
Stuffed Cabbage
Cabbage Rolls with Spicy Vegetables
Stuffed Grape Leaves
Yalanji
  
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