Sauces

Cheddar cheese sauce

Ingredients:

1- 2 teaspoon cornstarch dissolved in half a cup of cold milk.

2- A quarter cup of grated cheddar cheese.

Preparation method:

1- On low heat mix the ingredients and stir until the cheese melts and served.

 

Honey mustard sauce

Ingredients:

1- Cup and a third of mayonnaise.

2- Three recovered spoons.

3- 3 tablespoons honey.

4- 3 tablespoons vegetable oil.

5- Tablespoon of apple cider vinegar.

6- Pinch of hot pepper.

7- Pinch onion powder.

Preparation method:

1- Mix the ingredients well in a bowl and keep in the refrigerator.

 

Yogurt sauce with dill and cucumber

Ingredients:

1-  2 cups full cream yogurt.

2- cucumber cut into small cubes.

3- 2 tablespoons of minced fresh dill.

4- A teaspoon of ground coriander.

5- A teaspoon of red pepper flakes.

6- A teaspoon of vinegar.

7- A teaspoon of freshly ground black pepper and salt.

Preparation method:

1- In a medium bowl, mix the yogurt with cucumber, dill, coriander, red pepper flakes, vinegar and salt until they mix well.

2- Season the mixture with ground black pepper.

Stuffed grape leaves with minced meat

Stuffed grape leaves with minced meat

 

 

Ingredients:

 

• A kilo of grape leaves
• 2 cups rice
• Half a kilo of minced meat
• Medium onion, finely chopped
• 2 tablespoons of finely chopped parsley
• Spoon of oil
• Salt and Pepper
• Half a cup of large lemon juice
• Half a cup of tomato juice
• Small garlic cloves
• Onion slices
• Fruit, carrots, sliced

 

Preparation method:

 

• Wash and stir the rice with minced meat, chopped onion, parsley and oil.

 

• Put salt and pepper and half the amount of lemon juice and tomato juice.
• Wash grape leaves, separate the neck, then boil it.
•  Fill the vine leaves with the usual paper in the cooking bowl.
•  Peel the onion slices and carrots, then put the stuffed fingers between the layers. Put the garlic and lemon juice.
•  After you're done, put the soup over to cover and leave it on fire until it boils, then make it very quiet until done.
•  Serve with fresh lemon slices.

Molokhia with shrimp

Molokhia with shrimp

Ingredients:

1- Molokhia bag.

2- ½ kilo peeled shrimp.

3- A tablespoon of crushed garlic

4- A cube broth

5- 3 cups of water

6- ½ teaspoon salt

7- ½ teaspoon black pepper

8- ½ spoon of dry coriander

9- ¼ spoon of sugar

10- 3 tablespoons oil

 

Preparation method:

1- First in a suit on fire, put the oil in it and put a teaspoon of garlic on it and when the color of garlic changes, add the shrimp to it, then stir them well, until the shrimp color changes.

 

2- Add the water, broth cube, salt, pepper, and sugar and leave the shrimp on fire until boiling with water.

 

3- After boiling, add the molokhia bag by half a kilo b, then stir the molokhia with shrimp over a low heat but avoid covering the pot so that the molokhia does not concentrate on the bottom, then leave it without a cover.

 

4- Start preparing the frying pan, put an amount of oil in a skillet and a teaspoon of garlic and 1/2 teaspoon of dried coriander until golden, then add them with molokhia, stir the mixture well, then turn off the heat.

 

5- Then we put them in a plate and served with the salad.

Fried sausage

Fried sausage

Ingredient:

1- Sausage clip circles.

2- Tablespoon of butter.

3- Tablespoon of olive oil.

4- A chopped onion.

5- 2 tablespoons of tomato paste.

6- quarter tea spoon of black Peper.

 

How to prepare:

1- Heat oil and butter in a saucepan over medium heat.

2- Add onions and stir for 5 minutes until wilted.

3- Add tomato paste, black pepper and my heart, then add a quarter cup of water and my heart.

4- Add the sausage and leave the mixture for 10 minutes on low heat.

5- Serve hot with toast.

Grilled Chicken Seasoning

Grilled Chicken Seasoning

Marinated grilled chicken with spices and onions:

1- Spoon of salt.

2- Black pepper spoon.

3- Half a spoon of ground Laura paper.

4- A quarter of a pinch of ground cardamom.

5- Lemon juice.

6- Teaspoon grated nutmeg.

7- Medium onion chopped.

8- One grated tomato.

9- 1 minced pepper.

10- Two spoons of vegetable oil.

Marinated grilled chicken curry:

1- A tablespoon of chicken spices.

2- A teaspoon of curry spices.

3- Teaspoon of turmeric.

4- A teaspoon of black pepper.

5- A tablespoon of ground ginger.

6- A teaspoon of ground cardamom.

7- A teaspoon of Rose Mary.

8- A tablespoon of dried coriander.

9- Half a tablespoon of ground cinnamon.

10-Half a tablespoon of nutmeg.

11- Lemon juice.

12- Three tablespoons of olive oil.

13- Three tablespoons of vinegar.

14- salt.

15- A tablespoon of tomato paste.

Marinated grilled chicken with sauce:

1- Small spoon of salt.

2- Pinch of black pepper.

3- Pinch of paprika.

4- Four tablespoons of ketchup.

5- Tablespoon of vegetable oil.

6- Pinch of mixed spices.

7- A clove of garlic is mashed.

8- A tablespoon of lemon juice.

Grilled chicken

Grilled chicken

Ingredients:

 

1- Whole chicken with bone and skin.

 

Seasoning ingredients:

 

1- Tablespoon of vinegar.

2- Two slices of onion.

3- Tablespoon of olive oil.

4- Half a teaspoon of ground spices consisting of: black pepper, sweet pepper, cinnamon and cardamom nutmeg.

5- 1 tablespoon of salt.

6- 1 teaspoon of finely chopped garlic.

7- Laurel leaf, cinnamon stick, and lemon slices.

8- Two teaspoons of dried thyme.

 

How to prepare:

1- Season the inside and outside of the chicken with all the ingredients of the marinade except for the salt, put slices of onion in its hollow and keep it in the refrigerator for a full day, and take it out an hour before the start of cooking and add salt to it inside and outside.

 

2- Bring an empty short-necked bottle, fill the bottle with water and put it on a circular tray for the oven with edges, season the chicken skin with thyme and spices, and remove the onions.

 

3- Hold the chicken well above the bottle, fix the wings over the chest with wooden sticks, insert the tray into a high temperature hot oven, pour a quantity of water at the base of the tray, add the lemon slice, bay leaf and cinnamon stick inside.

 

4- Roast the chicken for half an hour over a high heat, reduce the heat to medium and roast it for an additional hour and a half, wrapping the tray approximately every third hour by a quarter of a rotation until the chicken is tender on all sides, and wrap the bottle until the chicken's back and chest are browned.

 

5- Add boiling water to the base of the tray whenever the water dries, take the chicken out of the oven after its ripening and wait a third of an hour, then gently lift it off the bottle.