Tuesday 11 December 2007

Olive Tagine, Tagine Zeitoun


Lamb or mutton meat
4 carrots
olive oil
2 tbs tomatoe puree
1/2 cup water
1 350 g can mushrooms
olives
parsley

Lemon and Tarragon Chicken


Chicken breasts
juice and peel of 1 lemon
salt to taste
tarragon

Cut the chicken breasts in the middle, to make a pocket, and put some fresh tarragon inside. Salt and marinate in the lemon juice and peel for a couple of hours or longer.
Grill in the oven and serve with spinach or sallad. We made french fries with it.

Sunday 9 December 2007

Macaron bi-laban


Macaronies, yoghurt, garlic clove (optional), salt to taste and melted butter to go on top.

Thursday 8 March 2007

Borek & Mthowem


-Boerek-

minced meat
onion
salt, pepper, paprika
parsley

green olives
boiled eggs

phyllo-dough or 'warqa'

-Mthowem-

chicken
minced meat (meatballs)
onion
garlic
parsley
salt and pepper

french fries
egg

Instructions to come, inshaa Allah (God willing)

Thursday 1 February 2007

Couscous


Photo taken with phone camera
Recipe coming, inshaa Allah, with more pictures.

Gameelah


Photo taken with phone camera
Recipe coming, inshaa Allah

Pasta soup


Photo taken with phone camera
Recipe coming, inshaa Allah

Grilled Chicken Tagine


Old photo taken with a phone camera.

1 kg chicken thighs (or whole chicken cut in big chunky pieces)
2 medium sized onions, chopped finely
3 garlic cloves, crushed
salt and pepper to taste
2 tbs butter
1 tbs oil

Mix all ingredients in a tagine. Cover with the lid and put in the oven to cook for about 1 hour. Remove the lid and grill for another 15 minutes or so. It can also be cooked on the stove, but I recommend putting it under the grill in the end, to reduce the sauce a bit and give the chicken a nice colour.
Serve with rice or oven-baked potatoes, tomatoes, lemon and fresh parsley.