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!!!!
- 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
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 Lebanese Syrian Old food
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!
- 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
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!
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.
- 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.
- Ddd 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