Wednesday, April 10, 2019
Mujadarah Lebanese Syrian Old food
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
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
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!