It is truly very easy to make, and very soothing to eat.
All you need is beef cubes, yogurt, labaneh (which you must find available in your Arab supermarket), and some spice.
The pine nuts are just optional. I love them, so I add them. But you can have this dish without them. It is a dish served with rice. Many Arabs love to cook their rice with vermicelli, but I like to keep my dishes light during the week so I cook it using long grain rice.
I took the recipe from my mother, but also have used some additions from other food bloggers so it is a mix, but since the dish is not complex it is not very different from one person to another. Some people prefer to use lamb, but I always go for beef if I can.
You can find the recipe in this link: Shakriyeh, or browse my instagram stories to find it in video.
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.
I 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.
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
In love with my Canon 70D For the Full Recipe Click Here.
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.
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.
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.
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:
Preheat the oven to 300 (F).
Finally crush the red onion with an electric mixer.
Mixx the onion with the minced meat.
Add all the flavoring spoons of spices and juicing into the meat and mix very well.
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.
Sprinkle the meat pastry with pine nuts.
Place your cooking tray into the oven for 15 to 20 minutes.
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.
Check out our very favorite how to make Hummus at home by clicking on this photograph.
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.
For the full recipe and article, click on the picture to be redirected, leave me your comments 🙂 Sahtein.
If you are wondering what to cook or serve for lunch, dinner, iftar today, check out SUZIE|S easy to make chicken pie.
If you think about it, pies are pastries, and they are similar to bread with fillings inside so it is like a big sandwich. You can fill the pastry with almost anything, making your pie sweet or savory. Most pies are traditional and known internationally like: Chicken pie, Cheese pie, Meat pie, Apple pie, Pecan pie, Custard pie, Strawberry pie and Sugar pie. And there are signature pies that are made in specific bakeries or online recipes like: Chocolate & Pumpkin pie, Hot fudge brownie sundae pie, Sweet potato pie, Dark chocolate raspberry pie, Pizza Pie, Millionaire Pie, Tomato pie, Oreo pie and I can keep going on and on. The fun thing about pies is how creative you can get with it.
This is not it, How to make tomato soup and why is tomato good for you, check out my new blog post and make yourself your family and friends a delicious tomato soup.
How can one be creative with their recipes, what ingredients can you choose to make your next dish ? Read my article on Cannelloni making that also includes a full recipe and steps to making minced meat with basil and cheese Cannelloni.
My second recipe for this Holly month of Ramadan is Hummus.
I blogged about it’s origin, benefits, essentials, how to be creative with it and most importantly; how to make it.
I believe Hummus is a signature to all Arab households, how you make it, what garnish you use, and how you present it, defines you. For the love of Hummus check out my blog post and leave your comment.
Have a blessed Iftar. Click on the photo below to be redirected to the recipe site.
Razan Masri 