Ingredients:
1 kg skinless chicken thighs (you can use any part of the chicken)
2 TBS sumac
1 tsp black pepper
1 tsp salt
1 tsp lime/lemon zest
Juice of 1/2 a lemon
Small onions or onion wings
Lime/lemon slices
1 TBS olive oil
Preparation:
Mix everything together
Bake at 140 degrees for 1.5 hours in the middle of the oven
(you can bake the chicken at 170 degrees for around 45 mn but slow cooking yields more tender chicken)
Ingredients:
1/2 kilogram chicken breasts cut into strips
1/2 of : red, green, and yellow pepper (u can use whatever colors u want)
1 big onion: julienned
1/2 can baby corn, julienned
1 big carrot, julienned
1/2 kilogram broccoli, blanched
1 tsp of: white and black pepper
3 TBS light soy sauce
3 TBS dark soy sauce
1-2 TBS teriyaki sauce
1-2 TBS oyster sauce
1 pack egg noodles (500 grams- i usually use fine or medium ones)
1-2 TBS sesame oil
1 TBS cornstarch dissolved in 1 cup cold water
1 TBS minced garlic
1.5 TBS finely chopped ginger
1 TBS veg oil
Preparation:
1. Marinate the chicken in 1/2 tsp ginger, 1 TBS light soy sauce and 1 TBS dark soy, black and white pepper sauce for 1 hour at least
2. Boil the noodles until they’re well coked, transFer into a sieve, wash and drain then add the sesame oil and 1 TBS light soy sauce and 1 TBS dark soy sauce and mix well, set aside
3. Heat a wok or a wide pan, add a little vegetable oil, 1 TBS garlic and 1 TBS ginger and stir for 30 sec. Add the onions, peppers and carrots and stir fry until they’re crispy tender (don’t over cook). Add the baby corn and the broccoli and stir. Add 1 TBS light soy sauce, 1 TBS dark soy sauce, the teriyaki and the oyster sauce and boil a little. Remove veggies from the pan and set aside
4. Heat the pan, add the chicken and stir fry until they’re cooked. Add the cornstarch/water mix and boil till the sauce thickens. Add the veggies and stir
5. Add the noodles just before serving
Garnish with roasted cashews or sesame seeds.
*Note:
u can omit chicken for a vegetarian version or replace it with beef strips
Ingredients:
1 kilogram chicken breasts, cut into cubes
1 tsp black pepper
3 TBS Cornstach
1 TBS oil
½ cup low sodium soy sauce
4 TBS rice vinegar
4 TBS ketchup
2 TBS sweet chili sauce
2 TBS brown sugar
2 garlic cloves, minced
1 tsp grated fresh ginger
3/4 cup water
1 cup cashews
Preparation:
In a plastic bag, place cornstarch, black pepper and chicken
Coat chicken well
Remove excess cornstarch and set aside
Aside, mix all other ingredients except cashews and oil
Heat a wide pot, add oil.
Brown chicken cubes for 2 mn on each side
Add the sauce and 1/2 cup of the raw cashews (roast the other half for garnishing or add here raw if you wish)
Transfer to a preheated oven in an oven proof pot (or use a slow cooker if you have one)
Cook on very low heat for 3-4 hours
Serve with white rice and garnish with spring onions and roasted cashews
Ingredients:
450 grams freekeh , cleaned well from any visible wastes, rinsed, drained, and soaked for 1 hour
1/2 kilograms beef cubes (or chicken breasts), boiled, broth preserved
1 big onion, finely chopped
1/2 tsp Black pepper
1/2 tsp white pepper
a pinch of cinnamon and allspice (بهار حلو)
some salt (keep in mind the broth has salt)
Preparation:
Drain the freekeh
Saute the onion until yellowish, add frekeh and stir
Add the spices
Cover the freekeh with chicken broth (water should be around 3-4 above the freekeh)
When the broth boils, turn heat to low and simmer until the freekeh is cooked and most of the water is gone
(you control the consistency you want, if you want it soup like add more water while cooking)
When the freekeh is cooked, top it with the boiled beef/chicken breasts and garnish with roasted nuts
Soak 1 kilogram of wheat for 1 day and change their water every 3-4 hours
Drain water and boil wheat for 2-3 hours on low heat (you will need around 7 liters of water for boiling)
Aside, boil 1 kg of chicken breasts and reserve their broth
After the wheat is cooked and soft, start adding the chicken broth gradually 1 cup at a time and stir frequently for 1.5 to 2 hours until the wheat buds has partially melted
Shred the chicken and add them to the wheat in the last 30 minutes of cooking
Melt 150 grams butter in a pan and add it to the hreeseh just before turning off the the heat
Add salt and white pepper to taste
Serve hot
*Notes:
Some people like it served with a sprinkle of ground cinnamon or Lebanese 7 spices, I personally like it with freshly ground black pepper
You can replace the chicken with beef or use both together
Ingredients:
2 lemons cut in half
1 bay leaves
1 cinnamon stick
3-4 whole cardamoms
One whole chicken weight a maximum of 1.5 kilogram
A kitchen twine or aluminum foil
Olive oil
Salt
Black and white pepper ( u can use more spices if you wish)
OR A mix of spices (white pepper, black pepper, chicken pepper, paprika, some cinnamon, lebanese 7 spices, dried coriander or whatever spice u have that goes with chicken)
3 Potato, cubed
1 whole garlic bulb cut horizontally
2-3 sprigs of fresh rosemary
Preparation:
Preheat oven to 170 degrees with the rack in the middle
Clean your chicken well from the inside out (I get the chicken all cleaned up from the inside, I just cut the neck and the excess skin from the back) rub it with 1/2 lemon
Mix together the olive oil, salt and whatever spices you’re using and Rub the chicken with them (from outside and inside)
Stuff the cavity with a bay leave, a cinnamon stick the whole cardamoms and 1/2 a lemon
Tie it using twines or aluminum foil
In a pan, place the potato and garlic bulb
Sprinkle some olive oil, salt and black pepper (or the mix of spices u used for the chicken)
Put the chicken in the middle
Distribute the rosemary sprigs
Bake for around 40 mn covered with aluminum foil
Remove the foil and bake for another 40-50 mn (depending on how big your chicken is) until the chicken is nicely browned
Kale:
steam kale leaves for 40 seconds and leave aside to drain and cool
Chicken:
marinade chicken breasts in some olive oil, salt, black pepper and lemon zest. Grill until well cooked (10-15 mn for thin ones)
Quinoa:
place 2/3 cups quinoa in 1 1/3 cups boiling water, simmer until water is gone
Sesame balsamic dressing:
Combine together
4 TBS balsamic vinegar
4 TBS lemon juice
2 tsp dijon or normal mustard
salt and black pepper
while mixing also add
1/4 cup oil
1 tsp sesame oil gradually in a thin steady thread until mixture thickens
Combine everything together, top some roasted cashews or almonds, add some cranberries and enjoy!
Ingredients:
Baby Spianch
Quinoa
Toasted pine nuts
Cherry tomato
Diced Avocado
Red onions
Black raisins
Grilled chicken
For the chicken:
Cook thin slices of chicken in a pan woth black pepper, salt and lemon zest
For the quinoa:
Boil 1 and 1/3 cups water
Add 2/3 cups quinoa
Simmer covered until water is absorbed
Let quinoa cool on a plate before using
Mix all salad ingredients together
Serve with sesame balsamic dressing
Sesame balsamic dressing:
Combine together
4 TBS balsamic vinegar
4 TBS lemon juice
2 tsp dijon or normal mustard
salt and black pepper
while mixing also add
1/4 cup oil
1 tsp sesame oil gradually in a thin steady thread until mixture thickens
Ingredients:
1 kilogram boneless skinless chicken breasts, boiled, broth reserved
2 cups basmati rice
200 grams lean minced beef
Salt, black pepper, Lebanese 7 spices, allspice, cinnamon
Roasted nuts for garnish
Preparation
Heat a pot, add a little oil and cook the minced beef with salt and the spices
Add the rice and combine well with the meat
Add 4 cups of chicken broth
When water boils, turn heat to low and simmer covered until the rice is cooked
Top with the boiled chicken and roasted nuts
Serve hot with yogurt and a salad!
For 1 kilogram chicken, add:
1 TBS veg oil
2 TBS lemon juice
1 tsp of: cumin, paprika, dried oregano, fajita spices
A pinch of salt, white and black pepper
1 TBS soy sauce
(u can also add chilli flakes or chilli powder)
2 Colored pepper, julienned
2 onions, julienned
1 TBS oil for sautéing veggies
Preparation:
Marinade the chicken with the spices and all for 1-4 hours (we can donwithout marination)
Geat a wide pan, add oil, sauté the veggies until crispy tender 2-3 mn (do not over cook them)
Remove vegetables from the pan
Add the marinated chicken and stir fry until they’re well cooked
Add the veggies to the chicken, mix together and you’re done!
Ingredients:
1 tomato, finely chopped
1 onion, finely chopped
1 green onion, finely chopped
Juice of 1/2 lime
Salt and black pepper
1 TBS chopped jalapeno
1 TBS chopped cilantro
A sprinkle of galric powder
Preparation:
Combine everything together
Cover and refrigerate until serving
1 chopped avocado
Salt, pepper and chilli flakes to taste
Juice of 1/2 lime
1/2 tsp lime zest
Mash avocados with all the ingredients
cover and refrigerate until serving