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This recipe is very popular in Lebanon. It comes in several variations. Personally, I prefer it with whole leaves (not chopped) and with chicken.
- 2 Kg of fresh chicken, cut into pieces
- 1 Kg of fresh Mlokhiyyi whole leaves (not chopped)
- 1 pack of finely chopped coriander
- 2 onions and 10 - 15 cloves of galic
- 1 tomato
- 1 wood cinnamon, fresh ginger,
- Whole black pepper and whole sweet pepper
- 2 bay leaves
- 2 cubes of chicken stock (optional if chicken is small or low in fat)
- Ground coriander leaves (coriander pepper)
1. After cleaning the chicken, rub it with salt and lemon to remove any smell and keep it aside for 5 minutes then rise thoroughly with water.
2. Grill one onion without peeling it on the stove until fully cooked.
3. In a cooking pot, cover the chicken with water and add one onion cut into four pieces and the cinnamon, fresh ginger block, whole (unground) black and sweet pepper, bay leaves, and chicken stock. When boiled, use a sppon to remove the white foam that accumulate on top of the water. Simmer until chicken is fully cooked.
4. Remove the chicken from the water. Keep the water (after removing the additions). Don't throw the onion.
5. Peel the grilled onion and mince it along with the onion used to boil the chicken until ground.
6. In the cooking pot, add cooking oil and sautee the onion, minced garlic, and chopped coriander. Add ground pepper and ground coriander.
7. Cover with half of the water used to boil the chicken. Add the whole tomato. Once boiled, add the mlokhiyyi.
8. Bring to a boil until mlokhiyyi is cooked. Don't overcook it. Add more water if needed.
9. Add whole garlic cloves and add salt and black pepper to taste.
10. Serve with white vermicelli rice and onion vinegar sauce. Check my other recipes on how to prepare those.
Bon appetit!
Rice with Green Fava Beans
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This recipe is very popular in Lebanon and other Arab countries. It's very easy and fast to prepare.
- 1 kg of green fava beans (foul akhdar) fresh or frozen (seed it if fresh)
- 2 cups of Basmati rice (or long-grained rice)
- 1 finely chopped onion
- 2 cloves of garlic
- 1/2 pack of finely chopped fresh coriander
- Freshly ground black pepper and sweet pepper
- 1 teaspoon of cumin
- Pinch of cinnamon and ginger
- 2 Maggie cubes of chicken stock (alternatively salt to taste)
- 250 grams of minced meat (I used 95% fat-free). You can increase the amount as per your liking
1. In a cooking pan, saute the onion with cooking oil until brown and then add the minced meat. Add black pepper, sweet pepper, ground ginger, ground cinnamon and stir until brown.
2. Add the green beans and mix well then add the galic, coriander, and cumin. Add two cups of water with the chicken stock cubes and cover till beans are cooked.
3. Drain the mixture from water (don't throw the water, will use it to cook the rice). Return the mixture back to cooking pan and mix it with the rice (careful not to break the rice grains).
4. Add 4 cups of water (including the water used to cook the beans). When boiling, cover the pan and set on very low heat for 12 minutes (I also put the round metal piece under the pan).
5. When done, stir the rice upside down and server hot with yoghurt or salad
Bon appetit :)
Great with tortilla chips
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1/2 cup of Labneh
- 1/4 cup of finely chopped dill
- 2 tablespoons of finely chopped black olives
- Dash of olive oil
1. Mix labneh with a spoon to soften it and gradually add small amount of water to make it smooth
2. Add the chopped dill and black olives and mix. Add little water if needed
3. Drizzle with some olive oil and serve with tortilla chips. Refrigerate until ready
Mexican dip made from avocados
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- 2 ripe avocados
- 1/2 red onion, finely chopped
- 1 tablespoon of lemon juice
- 1/2 teaspoon salt
- A dash of freshly ground black pepper
- 1/2 ripe finely chopped tomatoes
1. Cut avocados in half. Remove seed. Scoop out avacado from the peel, put in a mixing bowl.
2. Using a fork, mash the avocado. Add the chopped onion, lemon, salt and pepper and mash some more.
3. Just before serving, add the chopped tomato to the guacamole and mix.
4. Cover with plastic wrap directly on the surface of the guacamole to prevent oxidation from the air reaching it. Refrigerate until ready.
