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Abu Dhabi Woman


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Ebaidoon last won the day on October 24 2018

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  1. Ebaidoon


    A soft plastic bottle with a small hole in the tip is used. A ketchup or mustard bottle may be used. Syrup may be divided into 2 or 3 parts and desired food coloring may be added to each. Ingredients: 3 cups warm water 1 teaspoon sugar 1 1/2 tsp. yeast 2 1/4 cups flour sprinkle of salt 1/2 cup cornstarch oil for deep frying sugar syrup food coloring Preparation: 1 Make sugar syrup and set aside. Place water in large mixing bowl. Stir in sugar and dissolve. Add yeast and leave to rise for 5 minutes. 2 Using an eggbeater on low speed, gradually beat in flour, salt, and cornstarch. Beat until smooth (approximately 3 minutes). Cover and leave to rise for 30-40 minutes. Fill plastic bottle with batter. Heat oil in heavy skillet for deep frying. Squeeze batter into oil, forming a round ring 2-3 inches in diameter, and filling the inside of the ring with the batter, forming a lacey rosette. 4-5 rosettes may be made at a time. 3 Fry until golden brown turning once. 4 Remove from oil with a slotted spoon and drop into cool syrup. Remove and place on platter. Variation: Food coloring is not necessary, but is usually used in the syrup.Check out my blog for more recipes
  2. Garlic Sauce can be used as a condiment on grilled meats, as a salad dressing, and in dishes that require good garlic flavor. Ingredients: 4 bulbs of garlic, peeled 1 cups lemon juice 1 ts salt 3 cups puritan oil Preparation: 1. Put in blender (not a food processor) and blend until smooth on medium. 2. Add in an extremely slow stream, 3 to 4 cups of puritan oil. Blend constantly on about medium. It should become like a thick white mayonnaise. 3. Store in the refrigerator in a glass container. Serve with meats, as a seasoning in salad dressings, grilled meat or on pocket bread sandwiches.Check out my blog for more recipes
  3. Ingredients: 1 kg white turnips 1 beetroot, peeled and sliced 3 clv garlic (optional) 1 lt water 275 ml vinegar 4 tbl salt Preparation: 1. PEEL and wash turnips. Cut into quarters and pack into jars adding pieces of the beetroot. Add the garlic, if desired. 2. Dissolve the salt in the vinegar and water. Fill each jar until the turnips are covered. Seal tightly. The pickles will be ready in about five days. Check out my blog for more recipes
  4. A simple cabbage salad made with lemon juice, olive oil, garlic, and mint. Ingredients 1/2 medium head of cabbage, thinly sliced 1 medium clove garlic, minced 2 TBSP fresh lemon juice 2 TBSP olive oil 1/4 tsp salt 2 TBSP chopped fresh dried mint leaves Directions 1. In a large bowl mix the garlic, lemon juice, olive oil, salt, and mint until thoroughly combined. 2. Add the shredded cabbage to the bowl and toss to coat. 3. Let the salad sit at room temperature for 10 minutes to allow flavors to meld or cover and refrigerate to allow the flavors to meld a little more and serve at later time. Served room temperature or cold, it's a tasty salad either way. Source: YEP RECIPESCheck out my blog for more recipes
  5. An easy-to-do appetizer where cauliflower florets are deep-fried and served hot or cold with a tahini sauce called tarator. Ingredients 6 persons 1 kg cauliflower, washed, florets separated 1 cup flour 4 cups vegetable oil, for frying For the tahini sauce: 1/2 cup tahini, sesame paste 1 clove garlic, crushed 4 tablespoons lemon juice 1/2 cup water 1/2 teaspoon salt Steps Dip each floret in some flour. In a deep skillet, heat vegetable oil and deep-fry the florets until they are brown on all sides. Remove and drain on a kitchen absorbent paper. To prepare the tahini sauce: with a spoon, mix the tahini with water until you get a smooth texture. Add the crushed garlic, lemon juice and salt. Mix again until you get a fluid sauce. Adjust lemon and salt to taste. Serve the cauliflowers with tarator on the side and pita bread.Check out my blog for more recipes
  6. This technique will teach you how to make the dough with no fuss. For a heartier, robust flavor, you can substitute the 2 1/2 cups of strong white flour with 2 1/4 cups of whole-wheat flour. Ingredients: 360 g (20 oz - 2 1/2 cups) of strong white flour 150 g (8 oz - 1 cup) of cake flour 2 teaspoons of salt 1 tablespoon of sugar 1 teaspoon of active dried yeast 15 ml (1 tablespoon) of vegetable oil 250 ml (10 fl oz - 1 1/4 cup) of lukewarm water (body temperature is best) Yields 4 pies. Preparation: 1 Measure the flour. 2 Sift flour and salt together in a bowl. Stir in the sugar. It is important to mix the dry ingredients first. Dissolve the yeast with the water, set aside for a couple of minutes. 3 Pour the yeast water and oil gradually into the flour. 4 Knead the mixture to make soft dough. 5 Tip the dough onto a lightly floured surface and knead for 5 to 10 minutes until smooth and elastic. If you are using a food processor, run the machine for 1 minute. Add the dry ingredients first, then gradually add the liquids, Start at a low speed, and move up slowly. Always stand close to the food processor while it is running. 6 Place the dough in a large bowl, dusted with extra flour. You can also use olive oil to grease the bowl. This will prevent the dough from sticking to the surface of the bowl. Cover the bowl with a damp kitchen towel and leave to rise in a warm place free of air drafts for 1 1/2 hour to 2 hours, or until doubled in bulk. I usually place my dough to rise in the cool oven. 7 Punch down the dough. On a floured surface, form a rope-like shape. Pinch off the dough to form equal sized balls. Flour a bowl and leave balls to rise for an additional 1/2 hour. 8 Flatten each ball with your palm. 9 Roll out each ball of dough, with a rolling pin, into a circle of about 10 inches (25 cm) and a thickness of 1/4 inch (6mm). 10 Spread the dough on baking pan, if you are using the conventional oven.Check out my blog for more recipes
  7. Ingredients: 2 1/4 pounds of fresh spinach, chopped, washed, drained 1 spring onion, chopped 1/3 cups of olive oil 1 1/3 cup of water 1 1/3 cups of long-grain rice 5 1/4 cups of water sea salt freshly ground pepper juice of 1 lemon (about 2 tablespoons) Preparation: In a stock pot, sauté the chopped spring onion in the oil over medium heat for 8-10 minutes. Add spinach and 1 1/3 cups of water and cook until the spinach wilts, about 5-7 minutes. Add rice and 5 1/4 cups of water, bring to a boil, and cook for 15 minutes, stirring occasionally. Stir in lemon juice and salt, cook for another 5 minutes and remove from heat. Stir, cover, and let sit for 20 minutes until the dish “melds.”Check out my blog for more recipes
  8. Ingredients - Green Bean Stew: 1 lb (500g) fresh green string beans 1 lb (500g) stewing meat, cubed (Beef or Lamb) several meat bones 1 ½ cups onions, chopped ½ cup ghee or substitute 1½ teaspoon salt ½ teaspoon pepper ½ teaspoon mixed spices 2 tablespoons tomato paste blended with 2 ½ cups water 2 cloves garlic 1 teaspoon ground coriander Preparation - Green Bean Stew: 1 String the beans. Slice down the centre or leave whole. 2 Lightly brown the meat, bones and onions in the ghee, using the pot in which the stew is to be cooked. Mix in the beans and fry for a few minutes. Add the salt, pepper and mixed spices, then pour in the tomato paste or soup diluted with water. 3 Bring to the boil, cover and simmer slowly until the meat is very tender. 4 Crush the garlic with a pinch of salt and fry with the coriander in a little ghee until the garlic smells sweet. Stir this mixture into the cooking stew. 5 Serve with Rice Pilaf or Bur’ghul Pilaf. You may substitute peas for beans to make green Pea Stew.Check out my blog for more recipes
  9. Okra stew is a favorite from the Lebanese recipes. This stew marries the distinct flavor of okra with a zesty tomato sauce & tender chunks of beef. Ingredients Servings: 6 STEW 2 (14 oz. bags) Frozen Okra 1 lb. Beef Stew Cubes 1 Bunch Cilantro 12 Clove of Garlic 1.25 cups Crushed Tomatoes 2 tb. Vegetable Oil 1 tsp. Dried Coriander 4 tsp. Salt 1 tsp. Black Pepper 1 Bay Leaf .5 Small Onion 1 Cinnamon Stick RICE 1.5 cup Long Grain Rice .33 cup Vermicelli Noodles 2 tb. Vegetable Oil 2.25 cups Water 1 tsp. Salt Steps 1 BEEF PREPARATION (20mins) Begin by boiling the beef. Add the beef to your pressure cooker and add enough water to cover the meat and a few inches higher. Do not cover at this time. Boil for 10 minutes on high heat. Throw away the first batch of water and rinse out the meat from excess fat. 1. Add 6-8 cups of water to the beef along with whatever you typically use to boil meat. I like to add a half small onion, 1 large bay leaf, 1 cinnamon stick, a few cloves, 2 teaspoons of salt, and ½ teaspoon of black pepper. Cover with lid and set the pressure cooker on the highest level over medium-high heat. Once the pressure cooker begins to whistle after 7-10 minutes, lower the heat to medium and set a timer for 20 minutes. After 20 minutes, turn off heat and let pressure cooker release the steam. Set aside with the fresh broth. ** 2 OKRA ( 25mins) Thaw the frozen okra for about 15 minutes. Heat up vegetable oil for frying. Deep fry the baby okra for about 8-10 minutes on medium heat until slightly crispy and light golden brown. Set aside until use. 3 Wash the fresh cilantro and cut off the stems. Finely chop. 4 (4mins) Crush the garlic with 1 teaspoon of salt using a wooden mortar and pestle if possible. Add the chopped cilantro and garlic to a large pot with 2 tablespoons of vegetable oil. Sautée for 3-4 minutes on low-medium heat. 5 Add the fried okra to the cilantro/garlic mixture and add enough beef broth to cover all the ingredients and a bit more (6-8 cups). 6 (20mins.) Add the cooked beef, crushed tomato, 1 teaspoon of salt, ½ teaspoon of black pepper, and 1 teaspoon of dried coriander. Simmer on medium-low heat for 20 minutes. 7 RICE To make the rice, begin by washing the white rice 3 times in a mixing bowl. Add the vegetable oil to the pot and heat up for a minute on medium-high heat. Add the vermicelli noodles and cook until brown, about 2-3 minutes. Add the washed rice and mix well. Add the water and salt and lower the heat to medium-low. Cover and let cook for 15 minutes. 8 ENJOY! Serve the okra stew with the rice and enjoy! Source: Simply LebaneseCheck out my blog for more recipes
  10. Loubieh bi zeit, a classic Lebanese dish of tender green beans sauteed in tomatoes, onions, garlic and olive oil. Loubieh bi zeit is a healthy vegetarian recipe. Ingredients - loubieh bi zeit:4 tbsp. olive oil3 onions, chopped4 cloves of garlic, crushed1kg of fresh green beans trimmed or frozen (fine green beans)600g ripe tomatoes - diced, or 2 tins of crushed tomatoes2 tbsp. lemon juice1/2 cup hot watersalt and Pepper Preparation - loubieh bi zeit: 1. Heat the oil in a saucepan, add onions and fry till soft. 2. Add garlic and green beans. Keep frying on low heat for 15 minutes, or till the beans start to wilt. 3. Add the tomatoes, lemon juice, water, salt and pepper. 4. Cover and cook on low heat for 45 minutes. 5. Serve cold or warm and with pitta bread. Check out my blog for more recipes
  11. Try This Delicious and Easy to Prepare Lebanese Rice Pudding Dessert. Ingredients: 1/4 cup of short rice 3 1/2 cups of milk 1/2 cup of sugar 1/4 cup of rose water Preparation: 1. Wash the rice and keep it in the water for 20 minutes. 2. Heat the milk in a saucepan to the boil. 3. Put in the sugar and stir until the sugar is totally dissolved. 4. Stir the rice into the milk and lower the flame. 5. Simmer until the rice is well done. Add the rose water and stir for few minutes. 6. Pour into individual serving dishes. 7. Sprinkle with coconut and grained pistachio (Optional).Check out my blog for more recipes
  12. Kataif sweet is prepared only during the Muslim Holy month of Ramadan. You will find stands set up everywhere you go in the Arab world with a hot plate where they pour the batter and in seconds you have round Kataif (pancakes) which are placed on top of each other and weighed according to the amount you want to buy. As soon as you reach home, you need to separate them and leave them to cool; otherwise they will stick to each other. Ingredients: Kataif. Buy as many as you will need and no more, estimating a minimum of 2 per person. Filling (option one): White sweetened cheese (can be found in all supermarkets) pinch of cinnamon sugar to taste ground teaspoon of Arabic gum. Filling (option two): Ground pieces of walnuts pinch of cinnamon sugar to taste. Qatter (Sugar Water) Syrup: 1 glass of water 1 glasses of sugar few drops of lemon juice few drops of rose water. For filling option one: - cut the white cheese into very small pieces and shred them by hand. - Add the cinnamon; ground Arabic gum and sugar and mix. For filling option two: - Smash the walnuts and mix them with the cinnamon and sugar together. Preparation: 1. Place a small amount of either fillings in the center of the Kataif piece and fold one side towards the other and stick them together by pressing on the edges. You now have a crescent shaped Kataif. 2. Fry (maximum 2 minutes on both sides) with butter, gee or vegetable oil (better with butter) or bake (placing a thin slice of butter over it is an option) until golden brown. 3. Dip into the sugar water syrup and remove. Serve hot. Qatter Syrup: 1. To prepare, mix all the ingredients in a pot over high heat at the stove. Stir continuously until it boils. 2. Lower heat to medium but continue to stir until the mixture thickens and the sugar is totally dissolvedCheck out my blog for more recipes
  13. Fool Moudammas is an Arabic appetizer dish that can be easily made at home. In the Arab world there are many restaurants serve this dish beside Falafel and Hummus. Ingredients - Fool Moudammas: Serves 4. One 16-ounce can cooked fava beans 1 large onion, chopped 1 large tomato, diced 1-1/2 Tablespoons olive oil 1 teaspoon cumin powder 1/4 cup parsley, chopped Juice of 2 lemons Salt, pepper, and red chili pepper to taste Pita bread (optional) Preparation - Fool Moudammas: 1. Pour the beans into a pot and bring to a boil. 2. Mix them well and add remaining ingredients. Bring to a boil again, then reduce to medium heat and cook for about 5 minutes. This dish is usually eaten with pita bread.Check out my blog for more recipes
  14. Ebaidoon


    Mafroukeh is great combination between semolina and sugar with a special presentation with all ground nuts. Here is a Lebanese dessert, easy, quick to prepare, and excellent for a crowd. Ingredients - Mafroukeh: 4 cups of Fark Al Knefeh (very difficult to make at home, available at Lebanese grocery stores) 1 cup samneh 2 cups powder sugar 1/4 cup pealed and fried almond 1/4 cup pealed and fried pistachio 1/4 cup pealed and fried pine nuts 1/2 cup sugar syrup 2 tbsp. rose water 1 tbsp. orange blossom water Preparation - Mafroukeh: 1 Mix "Fark Al Knefeh" with the samneh over low heat until the mix turns yellow, then turn the heat up to medium until it gets brown. 2 Add the sugar powder, and continue to stir for 10 minutes. 3 Now add the sugar syrup, rose water and orange blossom water. Leave on medium heat for 5 minutes or until the mix turns dark brown. 4 To serve, put in plate, cover with kashta and the fried nuts.Check out my blog for more recipes
  15. It tastes best when made with very young spring lamb. Lebanese cooks broil the skewered meat over charcoal on their braziers called manqals. The juices which drip during the broiling are caught inside a loaf of Arabic bread. When the meat is done, it is slipped off the skewer into the bread. In Turkey the meat is marinated in olive oil before broiling. Ingredients: 1 lb. baby lamb fillet 1 tsp. salt 1/2 tsp. pepper 12 small onions (optional) Preparation: 1. Chop meat into one-inch cubes. Season with salt and pepper and let stand for an hour. 2. Spear onto skewers, allowing six pieces of meat per person. Alternate lean and fatty meat with onions. Broil under a very hot flame, or over charcoal until outside is well browned and sizzling. If broiled in the oven, sprinkle a little olive oil over meat before broiling so that it will not dry out. Excellent accompaniments to this meat are Hummus with Tahini Paste and Baba Gannouj.Check out my blog for more recipes
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