Harira
A hearty Moroccan soup
Ingredients
• 1lb cubed lamb meat
• 1 tsp ground turmeric
• 1 1/2 tsp ground black pepper
• 1 tsp ground cinnamon
• 1/4 tsp ground ginger
• 1/4 tsp ground cayenne pepper
• 2 tbsp margarine
• 3/4 cup chopped celery
• 1 onion, chopped
• 1 red onion, chopped
• 1/2 cup fresh cilantro chopped
• 1 (29 ounce) can diced tomatoes
• 7 cups water
• 3/4 cup green lentils
• 1 (15 ounce) can garbanzo beans, drained
• 115gm vermicelli pasta
• 2 eggs, beaten
• 1 lemon, juiced
Method
Place the lamb, turmeric, black pepper, cinnamon, ginger, cayenne, butter, celery, onion, and cilantro into a large soup pot over a low heat. Stir frequently for five minutes. Pour tomatoes (reserve juice) into the mixture and let simmer for 15 minutes.
Pour tomato juice, seven cups water and the lentils into the pot. Bring the mixture to a boil, then reduce the heat to simmer. Let soup simmer, covered, for two hours.
About 10 minutes before serving turn the heat to medium-high, place chickpeas and noodles into the soup, let cook about 10 minutes (until noodles are al dente). Stir in lemon and eggs, let eggs cook for a minute.
Season with salt, pepper, mint leaves and cinnamon to taste.
Source: www.allrecipes.com
Kousa Mahshi
A comforting meat-veg combo
Ingredients
• 10 small Lebanese zucchini, approximately 10cm long
• 2 tbsp tomato paste
• Yogurt
For Stuffing
• 1 cup (200g) long-grain rice, washed
• 250g lean minced beef (optional)
• 1 medium tomato, finely diced
• 1/2 onion, finely diced
• 1/3 cup chopped flat-leaf parsley
• 1/3 cup chopped mint
• 1/3 cup chopped coriander
• 3/4 tsp chilli powder
• 1 tsp baharat (spice mixture)
• 1 tsp ground cumin
• 1/2 tsp freshly ground black pepper
• Salt to taste
• 20g butter
• 2 tbsp olive oil
Method
Cut off the zucchini stalks and slice off the dried tips at the opposite ends without removing too much flesh. Carefully hollow out the zucchini from the stalk end for a generous cavity.
Wash the zucchini in salted water (to keep them firm when cooking), then drain. Combine all the stuffing ingredients and fill each zucchini with the stuffing by hand, keeping 1cm free at the top to allow the filling to expand.
Fill a large saucepan with water and add two tablespoons of salt and the tomato paste. Add the stuffed zucchini and any meatballs and bring to a boil. Simmer over low heat for about 1 hour, allowing the sauce to reduce.
Serve the stuffed zucchini with a little of the sauce and a spoonful of yoghurt.
Source: www.ramadan.co.uk
Muhallabia
A popular milk pudding
Ingredients
• 2 cups milk
• 3 tbsp sugar
• 2 tbsp corn starch
• 1/2 tsp rose water
• Toppings: nuts, jam, fruit, honey, etc.
Method
Pour two cups of cold milk into a saucepan. Add three tablespoons of sugar and two of corn starch. Mix with a wooden spoon until all the lumps are dissolved.
Set your stove to medium heat, and bring the milk to a boil while stirring constantly. You will notice that the milk mixture gets thicker as it gets hotter. When the mixture reaches boiling point, add ½ teaspoon of rose water. Continue cooking the mixture for another two to three minutes.
Pour the milk mixture into canisters, bowls or even tall classes. Let the pudding sit on the counter until it reaches room temperature, then place it in the fridge for a few hours before serving.
Source:
themuslimvibe.com
