A new exquisite vegetarian dish… Learn about and try to cook this MiddleEastern dish: Mulukhiyah

Mulukhiyah.

Food is one of the topics that unites the world together, we all strive to learn new recipes, new food, new taste, to add a new dish to a table that unites families, friends, neighbors, colleagues, social events, private events, public events and the world. What is better than to share, to love, to help, to feel alive, to care, to feel compassionate for one another.

My dish for today, unites the Middle-Eastern & North African cuisine, and it is a dish that is cooked for the world to try and taste. Today I want to tell you more about this famous Mulukhiyah, pronounced in over 10 different accents, and has few different names that all sound similar: ملوخية Mulukhiyah, Mloukhieh (is how I say it), Molokhia, Molokhieh, Molokheyyah Mloukhya, Moroheiya, Mrenda, Murere, Apoth, Kren-Kre or maybe not too much of a similarity 🙂 in the west you might need to ask for Jew’s Mallow or Jute Mellow or Nalta.

Mulukhiya is a truly delicious green leaves used as a vegetable in the Middle-East, they look like mint but taste somewhat like spinach or somewhat nothing like spinach but you know what I mean. Once cooked, Mulukhiyah results looking slimy and greenly and mostly not too appealing. My photographs on the other hand are my enjoyment of creating a piece of art out of this supposedly exquisite dish.

History

Dates back to the ancients – Pharaoh time and comes from the word “Mulokia” which stands for Kingdom or Royal, because it was eaten only by the royals, kings, queens and nobles during the Pharaoh era. Today every one eats Mulukhiah, royal or not, it is even considered a traditional dish to some Egyptians and it for sure is a main Arabian dish to many Palestinians, Jordanians, Lebanese and am assuming the rest of the arab countries, Middle-East and North Africa.

There is chicken in this recipe, but you can easily have it vegetarian and still have an awesome dish… Read more and find out the full recipe by clicking here.

 

Here is how to make Chicken Fatteh; a delicious Middle-Eastern dish. طريقة عمل فتة الدجاج

 

Fatet Jaj Full Recipe Link How to make a Middle-eastern chicken fatteh dish jaj طريقة عمل فتة الدجاج

If my mother wants to surprise me for lunch, then it is Fatet Jaj فتة الدجاج which stands for chicken fatteh. Yummy, this dish is by far one of my very favorite dishes. It is very easy to prepare and is delicious. The only disadvantage about it, is you have to eat it as soon as it is served or prepare it like you prepare a fajita which is each ingredients separate and mixed just before you start eating. Reason is it includes fried bread and once the fried bread is soaked it looses the crunch, which is part of the taste.

How to make a Middle-eastern chicken fatteh dish jaj طريقة عمل فتة الدجاجI have posted before during Ramadan Fatet Bitinjan or what stands for Eggplant Fatteh which is also delicious, Fatteh in general is a famous dish severed differently in different ingredients and we Arabs just love it. I mean it really is delicious so I do suggest you give them both a try.

I find cooking is so much fun, and specially when trying something for the very first time, I think the origin of this dish is Syrian, and Syrians have great taste in food and are usually fantastic when preparing them. Apparently they serve this dish as a side dish, but when we have it for lunch it is always the main dish, and believe me it is very filling, am not sure how it can just be a side dish, unless it is serves in small quantity but then it is not fulfilling because it is too good to be in small portions.

How to make a Middle-eastern chicken fatteh dish jaj طريقة عمل فتة الدجاج

Anyway, this dish is very highly recommended by me, and do not be afraid to add lemon and garlic to taste, and my favorite part is SUZIE|S speciality adding Filfil ou Limoun and you can find the full recipe in my Mansaf post.

I am so lucky to have my mother as my best chef, and today I hope to be your best source of recipes. Have a wonderful meal and please do give this a try to let me know what you think.

Bon Appetit

How to make a Middle-eastern chicken fatteh dish jaj طريقة عمل فتة الدجاج

In love with my Canon 70D For the Full Recipe Click Here.

Have you ever tried to make Hummus at home? Hummus by my Middle-Eastern Mother…

Hummus.

Where shall I start ?

As an Arab, Hummus is an essential, a signature, part of my culture, tradition, ritual… Internationally; Hummus has become a fetish, a classic, a basic, a topic…

In this blog post, I will be covering a little bit of it’s origin, benefits, essentials, how to be creative with it and most importantly; how to make it. Feel free to add your signature Hummus recipe as a comment on this blog post to share your love for Hummus.

Origin

Hummus – حمص in Arabic which means chickpeas; is an ancient dish made and ready in various Middle-Eastern countries like Syria, Egypt, Palestine, Jordan, Lebanon along with Turkey & Morocco. Hummus is considered to be an appetizer “Meze”, a dip, spread, or/and a dressing. Hummus is so ancient that it is considered to be an essential dish to most Middle-Eastern countries. Until today, the oldest Hummus recipe was found in one of the Egyptian books back in the 13th century. Today; Hummus is prepared with its essential ingredients and garnished with the chef’s own signature.

Benefits

To begin with, Hummus is vegetarian [unless meat is added as garnish] and is very high in protein; it is high in iron, vitamin C, boosts your energy, includes folate and vitamin B6. Chickpeas do not contain any cholesterol or saturated fat and can maintain correct blood sugar levels. Hummus is made with Tahini which is mostly made of sesame seed and is very rich in amino acid.

For the love of Hummus

Hummus is loved by many, is prepared by many, and is claimed to be a traditional dish to many. Recipes in households, restaurants, online and in books vary in ingredients and garnish and this is exactly why I love Hummus; for its diversity, for how it makes each and everyone Hummus maker special in his/her own preparation. Nonetheless, Hummus does contain essential ingredients which are the basics to making Hummus: chickpeas, tahini, olive oil, lemon, garlic, salt and cumin.

As for the garnish…   

I find is art. What you add to it after the basics is up to your taste. Some essential garnish are used in most households like: cumin, parsley, pine-nuts, minced meat, sesame seed, pickles, whole chickpeas, walnut, olive oil, olives, sumac, mint leaves, pomegranate molasses “Dibs Roman” and radish.

For the full recipe click here.. 

Most viewed post of the year 2014: Mansaf, Read more on what is Mansaf and How to make it.

Mansaf.

I am very happy to announce that my most viewed post of the year 2014 was the Jordanian Traditional Dish Mansaf. Most visitors on my blog were from 1- Jordan 2- United Stated 3- United Arab Emirates 4- Germany 5- Italy 6- Canada 7- United Kingdom 8- France 9- Palestine and 10- Israel. Thanks to everyone who has visited my blog in 2014, and I will work really hard on making 2015 a great year dedicated to my lifestyle as a MiddleEastern bringing out everything beautiful about my culture, tradition, and surroundings.

Mansaf; was my first recipe choice for my Food Photography Project.

What is Mansaf? To those who are unfamiliar with it, you must be familiar with Jordan. The beautiful Hashemite Kingdom of Jordan; an Arab kingdom on the East Bank of Jordan River, and Mansaf is the Jordanian Traditional Dish. You haven’t really visited Jordan until you try it’s mouthwatering unforgettable Mansaf.

I was introduced to Mansaf at a young age from having it being the main dish at all big occasions. Occasions that include; Eid (Holiday’s), big family gatherings, weddings, funerals and other, Mansaf was like a mandatory dish to celebrating happiness or sorrow.

…and what is Mansaf? “منسف is how we spell it in Arabic” with the Lamb being the hero or victim of the dish cooked in dried yogurt that we also call Jameed “جميد” served with rice and flatbread (Shrak/Markouk) then garnished with almonds, pine-nuts & of-course spices.

This is not it, Mansaf is a long story of meanings, findings, bindings, and a Bedouin tradition. Mansaf in Arabic also means “Large tray/dish” which it truly is; Mansaf comes in a very big round tray/dish and is placed in the center of a big round table with everyone standing around the table with their left hand behind their back, and using their right hand…Click Here to Read More and For the Full Recipe.

How to make one of the most delicious Middle-Eastern meat pie “Sfeeha | Lahm bi Ajeen – لحم بعجين|صفيحة”

Once you try a Sfeeha, you are hooked. This Middle-Eastern lamb pine-nuts pie or savory pastry taste like heaven, they are traditionally served as an appetizer, sometimes with mini pizzas and other savory pastries as finger food. Sometimes they are made in bigger size and quantity to replace a main meal for lunch.

How to make Sfeeha Lahem bi Ajeen

Ask any Middle-Eastern about them and they must have a favorite place or recipe. The best part is that wherever you have them, they are slightly made different. Sometimes the pastry is very thin, sometimes it is thick, sometimes different spices are added, sometimes it is just concentrated with meat and onion, some people eat them with yogurt, some eat them with tahini, either way, and anywhere they are mostly very tasty.

طريقة عمل لحم بعجين

My mother’s recipe below is really worth millions, she makes one of the best Sfeeha I have ever had in my life, not just because they are my mothers, but really the taste is just exquisite. You can easily remove some of the ingredients for a different juice, and it is up to you how spicy you wish to make your Sfeeha.

طريقة عمل لحم بعجين

All pictures are taken with a CANON 70D, give this recipe a try to share your experience with me on this blog.

Enjoy this song while you are at the making, it is by a Lebanese alternative rock band, Mashrou’ Leila مشروع ليلى – Fasateen

SUZIE|S KITCHEN 

Make enough for 8 people – Preparation Time 1 hour

Sfeeha | Lahm bi Ajeen – لحم بعجين|صفيحة

Ingredients:

15 – 20 sqaure frozen puff pasry

1 kilo of “soft” fine minced meat

1 large red onion (peeled)

1 teaspoon of salt

Pinch of black pepper

Pinch of mixed pepper

Pinch of ground cinnamon

1/2 teaspoon finally chopped fresh ginger

2 tablespoon of pomegranate molasses دبس رمان

1 tablespoon of yogurt

1 tablespoon of ketchup

1 tablespoon of tahini

Pinch of crushed red pepper (or as DESIRED)

1 teaspoon of hot sauce (Tabasco or any other)

1 tablespoon of olive oil

1/2 cup roasted of pine-nuts

 

recipe:

  1. Preheat the oven to 300 (F).

  2. Finally crush the red onion with an electric mixer.

  3. Mixx the onion with the minced meat.

  4. Add all the flavoring spoons of spices and juicing into the meat and mix very well.

  5. On a cooking tray, start lining the pastry one next to the other, adding 1 tablespoon. of the juiced meat on top of each pastry and spreading the meat over the pastry covering the full square.

  6. Sprinkle the meat pastry with pine nuts.

  7. Place your cooking tray into the oven for 15 to 20 minutes.

  8. Your pies should look a little golden before serving.

Note: Prepare your meat pies only half an hour before serving for better taste. We always serve yogurt and fresh mint on the side along with a big bowl of salad.

How to make Sfeeha Lahem bi Ajeenطريقة عمل لحم بعجين

How to make Hummus recipe, chickpeas, origins of hummus, signature

Check out our very favorite how to make Hummus at home by clicking on this photograph.

A recipe for cold days, how to make the most delicious Pumpkin soup. طريقة عمل شوربة اليقطين

On a cold gloomy day all I want to have when I get home, is soup, to start with of-course, and sometimes, when the soup is really good, I just want to have it all day. It is just so pleasant to have.

When I was child, I used to associate pumpkin only to Halloween, I was never aware of how good the food made of pumpkin is until recently. Today as soon as I hear we have pumpkin soup for lunch or dinner, I just can’t wait to start with it, pumpkin soup and precisely this recipe below is heaven, it is super good that one dish is never enough.

How to make pumpkin soup full recipe

Why is soup good for the soul?

Soup is warm, and it soothes the throat, soup feels warm on a cold day, and you can enjoy the feeling of defrosting. Soups are generally made out of vegetables and sometimes with some fruit which makes most soups very healthy and high in vitamins.

Why is pumpkin good for your soul?

Pumpkins are very low in calories!!!! Now isn’t that one of the most important things on our health list? It is a wild vegetable; it is rich in vitamins and vital antioxidants. Pumpkins contain no saturated fats or cholesterol. Pumpkins are rich in fiber, which will keep you full for a while and it also has minerals. Pumpkins are very high in vitamin A, which proves to promote vision. And what is better than all of this is that pumpkin helps keep your skin look younger, the beta-carotene found in pumpkins will help protect your skin from the sun’s UV rays as well as the pulp can be used for fantastic facial masks.

How to make pumpkin soup full recipe

Now let’s get down to business, the great recipe is very easy to follow, all you need is the following ingredients some good cozy song, scent candle and enjoy your cooking while you are at it. Have a fantastic warm winter and happy holidays.

All photos are taken with a CANON 70D

How to make pumpkin soup full recipe

 

SUZIE|S KITCHEN 

Makes enough for 6 people – Total time required: 1hour

Pumpkin Soup 

INGREDIENTS:

1 PUMPKIN (2KILO & ORANGE COLOR)

5 CUPS OF WATER

1 TABLESPOON OF SALT

½ BAG OF ONION SOUP (READY-MADE POWDER SOUP) “SUZIE|S SPECIALITY

1 TABLESPOON OF BUTTER

1 TABLESPOON OF FLOUR

1 TABLESPOON OF WHITE PEPPER

1 SMALL CAN OF LIGHT COOKING CREAM

RECIPE:

  1. PEEL THE PUMPKIN AND CUT IT INTO MEDIUM PIECES.

  2. IN A LARGE SAUCEPAN, ADD THE PIECES OF PUMPKIN, 5 CUPS OF WATER AND BRING TO BOIL OVER MEDIUM HEAT, AND THEN ADD THE SALT.

  3. AFTER 30 MINUTES AND ONCE YOU FEEL THE PUMPKIN IS VERY TENDER ADD EVERYTHING INTO A BLENDER ALONG WITH THE POWDER SOUP AND BLEND THEM UNTIL CREAMY.

  4. IN A CLEAN LARGE SAUCE PAN ADD THE BUTTER, FLOUR, AND WHITE PEPPER AND STIR FOR FEW MINUTES.

  5. ADD THE CREAMY MIXTURE OF PUMPKIN OVER THE BUTTER MIX IN THE SAUCE PAN AND STIR UNTIL IT BOILS.

  6. ADD THE COOKING CREAM TO THE SOUP AND LEAVE TO BOIL FOR 5 MINUTES.

  7. TASTE FOR AMENDMENTS, YOUR SOUP IS READY TO SERVE.

How to make pumpkin soup full recipe

Tomato art styling and food styling with garlic and red flowers

Check out SUZIE|S famous tomato soup recipe

 

A recipe of an unforgettable Cream of Tomato Soup to keep you warm before the storm | طريقة عمل شوربة البندورة

For the full recipe click on the following link Tomato Soup.

Tomatoes Tomatoes Tomatoes Tomatoes Tomatoes Tomatoes  Tomatoes Tomatoes; Who doesn’t love them Tomatoes ? A fruit yet is always considered a vegetable, claims to be first used in Mexico and then spread worldwide, although if we look closely to any cuisine, tomato is mostly in all culinary, international dishes; except Mansaf 😉 but yeah, Tomatoes are mandatory, they come in soup, salad, appetizers, main dishes, drinks and dips.

Shopping for Tomatoes is no longer a one stop shop; instead you have varieties of tomato styles to select from. Around 7500 varieties of tomatoes are grown and to name some: slicing tomatoes, globe tomatoes, beefsteak tomatoes, paste tomatoes, pear tomatoes, cherry tomatoes, grape tomatoes, and campari tomatoes. Today China is marked to come first in producing Tomatoes, Turkey comes 4th, Egypt comes 5th and Mexico 10th, but in any mini market around the block, a tomato is there waiting to be picked up.

Benefits? Tomatoes contain lycopene which prevents prostate cancer, protects against UV rays, helps against sunburn and keeping the skin looking youthful. Tomatoes have double the normal Vitamin C, 40 times the normal Vitamin A, beta-carotene, vitamin E,  and high level of anthocyanin. How much more do you now love tomatoes? 🙂

At SUZIE|S KITCHEN we are all fans of her famous cream of tomato soup, trust me when I say you will love it, so here is her secret ingredients and recipe to making tomato soup.

Read More

Navel Orange Upside Down Cake

Orange Cake Experimenting

For the Full Recipe click on: Navel Orange Upside Down Cake 

I have learnt that with experience, learning, exploring, writing, baking and being all artistic in my own way is my way to get closer to discover myself, and since I will be meeting a lot of people for my next project, and since I wish to spread as much love as possible and since I have a beautiful blog and since I am trying to find myself…. Today I decided to start with exterminating baking with Oranges… and yes I want to explore and experiment until I find the best next orange cake recipe ever… I picked my first Orange recipe for this experimentation from the www.hummingbirdhigh.com by Michelle who is also behind my inspiration to start my own food section as a Middle-Eastern.

IMG_4887copy copy

Before the hummingbirdhigh.com blog, I discovered the love for baking when I was trying to make moist chewy cookies that resembled to my childhood memory of some delicious cookies I once had. And after mastering my cookie baking “and I do bake amazing cookies” I just wanted to continue baking “the discovery of my passion for baking”.

Baking

So I went to nearest supermarket and started listing what I have to buy: Butter 1JD a stick, Brown Sugar 2.60JD, Lemon 1.30JD/Kilo, Navel Oranges 1.35JD/Kilo, All purpose flour 1JD a bag, Baking powder 0.75Fils, Salt container 0.40Fils, Vanilla tube 0.45Fils, 4Eggs 0.65Fils, Sour Cream 2.40JD. This recipe will cost (considering the amount needed): 10JD and if you do have the primary ingredients at home (Flour, Salt, Eggs, Baking Powder, Sugar): it will cost around 6JD. So I got what was missing from my house and went back home to start baking not my first cake with Oranges but my very first cake for this experimenting project: Navel Oranges upside down Cake.

IMG_4834

I put my things on the table, played a song that has been on my mind all day by Shiny Toy Guns “If I lost you”

The original recipe: Blood Orange Upside Down Cake only I couldn’t find Blood Oranges and I am allergic to corn so I changed the recipe into all-purpose flour and navel oranges and renamed it to be the Navel Oranges upside down Cake.

NavelUpsideDown Cake

I also divided the cake into 3 cake pans to share it with family, friends and my most beautiful grandfather. It turned out to be delicious, and so much fun to bake. So yes, I do recommend you try it at home, and you can share your notes if you have any with me, and if you have any questions I can always get back to you.

Navel Orange Upside Down Cake

 

For the full recipe click on the following link: Navel Orange Upside Down Cake

 

 

 

Morning Diary Day 13 – Berlin Night & Day … Make sure you visit MauerPark Flea Market & Karaoke

Sunday, November 2nd 2014

Berlin, Germany

I was lucky enough to catch the great weather just exactly around a month ago in Berlin, walking around Neukolln towards Kreuzberg was a great way to explore the local concept stores and shops. If it is a good day and a sunday, then do not miss the Neukolln flowmarket “flea market” and make sure you make it to the big flea market at Mauerpark that is defiantly worth checking out and specially the open karaoke. At night you can find plenty of beautiful urban restaurants and bars in both areas, as for the touristic attractions, then Mitee is your best place.

Using CANON 70D

Morning Diary Day 5 – The suburbs of Jordan

Part 1

September 14 2014

In the suburbs of Jordan between Dabouq Amman and Salt

If you ever visit Jordan, you will love the people. Meet the locals and Spend a day in the suburbs of Jordan. This here is the residence of Sukhtian Family, beautiful souls and a beautiful house. My friend Anoud planned a cooking competition that ended up with great chefs making yummy dishes. Walnut salad, pasta with tomato sauce, grilled chicken “BBQ Mashawi style”, Cannelloni, dark chocolate cake pudding and the best of all homemade Nabulsi Knafeh that is to die for. Make sure you ask for the Knafeh if you visit Jordan, Palestine or Lebanon… Just Yummieee… All pictures are taken with my favorite Canon 7D… Oh and my very favorite song of the day Andrew Belle – In my veins.