Wednesday, April 10, 2019

Mujadarah Vegan Recipe Lentil FoodImake

Mujadarah Lebanese Syrian Old food

This dish is one of the main diet among the the people at different parts of Syria and Lebanon. The major ingredients at the Mujadarah is the lentil and onion. The lentil may have been cultivated in the Middle East early as 4000 a.c, which certainly make it the earliest cultivated legume. It's little difficult to keep track of, because there are many varieties cultivated in many different countries.
Broadly speaking, there are five distinct groups of lentils in the marketplace. Most common are green lentils and brown lentils, the browns are little smaller then the greens and have slightly deeper taste. Whole red lentils are relatively large, deep-flavored, salmon-colored red that turn yellow when cooked. Red lentils are whole red lentil have been peeled and split, they are less earthy then green and brown lentils, but a little spicy. However the lentil used with the Mujadarah is the green or brown lentil, but not any of the peeled one.

Sunday, April 7, 2019

Hot - Smoked Wild Salmon with Burgul

My be it's the color, may be it's hight fat content. Or the fact you don't have to deal with a lot of little bones! Whatever the reason, salmon - either fresh or smoked- has long been one of America's favorite fish. Add to this the penchant of modern American chefs for finding creative ways with salmon (both fresh and smoked).
Within the variety of Salmon you find at the fish market and stores now!! The first question you may ask, what salmon should I buy?  I've found the answer like other chefs heard and agreed, that wild salmon has more flavor and better texture than farm-raised salmon, and fortunately recently we start seeing wild salmon, at some of the retail markets. However the salmon you will find in the retail markets mow, is mostly farm-raised, the good news is that the quality of this product is uniformly acceptable.
There is tow type of smoked salmon, cold - smoked called Nova or Scotch, comes as silky translucent thin sliced, and the hot-smoked which's the fillet flaky firm textures. Cold-smoked salmon, is usually smoked on lower temperature around 80F for 4 - 6 hours and consumed clod. However the hot - smoked salmon, which our recipe included today, is smoked at higher temperature around 150 - 180F for 2 to 2 1/2  hrs. This salmon could be consumed cold or warm ( I like it cold), I intended to keep the salmon flavor by not adding too many spices, So I used small amount of black pepper only!


  • 1 Pound of wild salmon
  • 1 Cup of brown sugar
  • 1/4 cup of salt
  • Black pepper


Cure and rub the salmon in the sugar and salt, and keep it at the fridge for 6 - 8 hors, till you see they lost big part of there liquid. Take it out  and rinse and wash the salmon in cold water.
Dry each piece in paper towel, add some pepper as you like, and place it on a rack ready to smoke.
Place few brackets or charcoal lumps in the corner of the grill, and let the heat rise till 150F and not exceeding 180. 
Place the salmon in the grill, away from direct heat of the charcoal, and let the salmon smoke for about 2 hours... Enjoy

Tuesday, April 2, 2019

Cauliflower and Sun Dried Yogurt

Food I make Kitchen calling for this very old dish. The recipe or the base of it, goes few hundred years in history and more! This is what originally called "Mansaf" is based on, this dish is famous at some part of the Middle- East, where you find sheep milk and yogurt. The yogurt must be dried under the month of July's sun! So the yogurt became just like a hard stone, and this what we call it "Jameed" or "Ketha".  The old time people use to live on this substance, in the winter time, and they store it throughout the year, and kept it for the time of cooking for long time of course "no fridge". Therefore the "jameed" used to be the base and the sauce for many different dishes, and the most famous among it is the "Mansaf". Rich earthy smell and taste, you will never experience any taste like it... wow!!
Now " Jameed " or "Ketha" could be found at some of the Middle-Eastern stores, However I can easily label it, as a commercial production and you know the rest. My "Jameed" is always brought as a home-made. I'm still in the process to make it locally at my "FoodImake" home and waiting for the recipe!

Friday, March 29, 2019

Wild Mushroom Soup with Turnip Pickled

The mushroom soup id one of my favorite soup all around!! This soup always tends to surprise you with variety 
of taste, the flavor twinkle between the diversity fo the wiled mushroom. 

Not to mention the mushroom you collect yourself form the nearby woods, it's normally the best flavor and taste you will ever get! But also to have those, you should know what you're bringing at the end of the day. 
Some of the wiled mushrooms are very dangerous to eat or to try. You must know the edible kinds before you cooke it. 
Here I used Three kinds of mushroom, Cremini, Shiitake and Purcine, those three make a good soup with great desirable aroma, I intended not to use any milk or creme at this recipe.
Adding at the end an extra touch of the pickled turnips and few cubes of Bulgarian Cheese. That made a huge difference then the typical normal mushroom soup. Also don't forge the extra drizzles of Truffle Oil, this mushroom soup is something you should try soon! Take my word, you will feel the spring season just started... sheers


  • 4 Cups of chopped Mushroom
  • 1 Medium size of onion  julienne  
  • 3 Gloves of minced Garlic
  • 4 Cups of chicken broth
  • 1 Tspn of oregano
  • 4 Tbspn of olive oil
  • 1/4 Tspn fo nutmeg 
  • 1/4 Tspn of black pepper


Saute the Onion and the garlic for 3 - 4 min or till the onion become translucent. Then add the mushroom and  oregano, black pepper while you keep cooking for another 5 - 6 min. 
Take a small part, about one cup of the sauted mushroom and onion and put it aside.
Add the chicken broth to whatever left of the mixture, and put it in the blender for few at medium speed, till become smooth. Add the mushroom and onion you preserve, finally add the nutmeg and let it boil for one minute....Enjoy 

Vegetarian Falafel Veggie Burger Recipe - Food I Make

Falafel is very old traditional dish and sandwich at the Middle-East, some say the name Felafel, but I prefer Falafel as we originally pronounce it. Falafel's major ingredients is typically consist of chickpeas and other spices, however in Egypt it's made of fava beans instead of chickpeas and called "Taameah". Falafel is originally made for sandwiches, and here in the US served now in plate with the sauce and vegetables come separately. what's in the sandwich, and what made it so great! Normally couple pieces of "Felafel", Tahini sauce, parsley, tomato and left"pickled turnip" the last one people some time ignore or eat it on the side.
People consider the falafel as the fast food of the Middl-Eastern countries, it's easy to make, sheep and healthy, so you find there so many small restaurants, fast food places and food buggies, almost everywhere. Falafel wasn't known in the USA till the last 15 or 20 years! Thus started being the king among vegetarians, probably for the same reason: Healthy, delicious, not expensive and easy to make. 


  • 3 Cups of check peas soaked overnight 
  • 1 small bunch of parsley
  • 1 Mediume onion
  • 5 Gloves of garlic
  • 1 Tblspn of cumin
  • 1 Tblspn of coriander
  • 1 Tblspn of salt
  • 1 Tspn of cayenne
  • 1 Tspn of baking soda


Soak the check peas over night or at least 6 hrs. Then in a mixer blender combine the parsley, onion and the garlic and mix it, tel became  smooth gravel, don't over mix them! add the the rest of the pieces , cumin coriander cayenne and the salt, then at the end add the baking soda, mix them all together well, cover the mixture and let it rest for one hour.
Heat good amount of vegetable oil in deep saucepan at about 350F chap in your hand the felafel as small patties "Please watch the video" and fry them batch till become golden brown, enjoy it with Teheni sauce, parsley, tomato and pickles.