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!

Ingredient:

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

Method: 

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!