Authentic Tabbouleh Salad Recipe

Refreshing Teboleh Salad Anytime

Called " Taboli, Teboleh or Tabouleh" however this salad became very well known lately, therefore it's easy to find it almost at all super markets and food stores. Tabouleh is a cold famous dish mainly made of parsley and bulgur, it comes from the kitchen of the Levant, including Lebanon, considered a top side and salad dish for the meals.  It is rich in vitamins, minerals and antioxidants. Also the olive oil is an essential ingredient for this salad, and probably for all the Syrian Lebanese salads . Tabouleh has undeniable health benefits, basically for all it's ingredients. Therefore vegetarians are good friends of this dish, not to mention the slimming diet all well served... Great! Eating a piece of cheese with romaine lettuce at the end. Life is good!!!!

Ingredients:

• 3 Cups chopped parsley
• 4 Tablespoons bulgur, soaked in water for 30 minutes.
• 1 Cup diced onion leaves
• 2 Cups of tomatoes cut into cubes.
• 4 Tablespoons lemon juice
• 4 Tablespoons of olive oil

Method:

Soak in 1/2 cup of water the bulgur about 30 min till become really soft, add it to chipped tomato with lemon juice and other ingredient, and mix all very well. finally drizzle the olive oil on top and continue mixing.

Let it set for 15min before you serve. For the best result parsley must be chopped by hand not using any kind of processors... enjoy!

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.

Hot - Smoked Wild Salmon with Burgul

Hot Smoked Salmon

It's the color or it's hight fat content. 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!

Ingredients:

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

Method:

1. 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.
2. Take it out  and rinse and wash the salmon in cold water.
3. Dry each piece in paper towel, add some pepper as you like, and place it on a rack ready to smoke.
4. 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

Arabic Turkish Coffee Food I Like

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!

Wild Mushroom Soup with Turnip Pickled

Mushroom Soup

My virgin of the Hash Browns, added leek, eggs and sausages! This is came out a nice combination adding extra flavor and texture to the hash, however I used for this particular recipe a chicken sausage, and the truth I wan't impressed, thought it's less fat!! But wasn't worth, or may be the particular sausage I used wasn't great! originally I made the recipe with Chorizo and German or Spanish traditional sausage, and always came out superb!!
It's important not to let the leeks over-coked and drain all the excessive water from the shredded potato, so that gives it extra textures and crispness. Finally serve the dish with German sauerkraut and cucumber is the balance for the dish... hope you try it.

Ingredients:

• 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

Method:

1. Saute the Onion and the garlic for 3 - 4 min or till the onion become translucent.
2. Ddd the mushroom and  oregano, black pepper while you keep cooking for another 5 - 6 min.
3. Take a small part, about one cup of the sauted mushroom and onion and put it aside.
4. Add the chicken broth to whatever left of the mixture, and put it in the blender for few at medium speed, till become smooth.
5. 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 a plate with the sauce and vegetables all comes 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 item people some times eat it on the side.
People consider the falafel as the fast food of the Middl-Eastern countries, it's easy to make and healthy, so you find there are so many small restaurants, fast food places and food buggies, almost everywhere. Falafel wasn't widely introduced  in the USA till the last 15 or 20 years! Thus started being the king among vegetarians, probably for the same reasons: Healthy, delicious and easy to make. 

Ingredients:

• 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

Methode:

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.