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Cooking middle eastern

Oriental rice.

This is the one served with ouzi or the arabic styled roasted lamb.its really aromatic and flavourful.

Our lebanese chef Ibrahim Hadla, would make this really well and i learnt how to do it by watching him.After that i would usually make this for 900 odd people on New years eve buffet.!! in a huge 300 ltrs tilting braising pan.Now i know you might not have that at home  so this is modified to suit your home kitchen.

you will need

  1. lamb mince- 200 gms

  2. onion chopped- 1 no / 150 gms

  3. garlic- 2-3 cloves chopped

  4. bayleaf-1 no

  5. baharat powder- 1/2 teaspoon ( you can make this one at home and use for shawarma etc, needs cinnamon, cloves, some green cardamom  and some pepper, quite strong on the cloves)

  6. cinnamon powder as well again -1//4 tsp

  7. black pepper powder-1/4 tsp

  8. Gum arabic/ gundar/ gond/mistika – 1/4 tsp- pounded with some rock salt to a fine powder

  9. Basmati rice- 250 gms soaked in cold water and washed well.

  10. Saffron strands- 1/4 gm or less- toast in microwave for 15 seconds and soak with water first

  11. oil+Butter mix-25 ml

Process

  • heat oil and add onions and garlic, lightly brown and then add the mince, which has to be really well browned and caramelised.

  • then add the spice powders and stir fry even more. add bayleaf and the rice and continue to stir fry till the rice is well coated with the mince and the oil . that will make the rice grains quite separate and nice when the mix has cooked.add in the gum arabic powder.

  • Add in enough hot stock or water (you can add some chicken stock powder to cheat) to cover the rice and a little more still.

  • Top with the saffron which you must have soaked in a little water.(what you dint know that?.Then get out of here).

  • cover with a lid for about 10-12 minutes on a low heat .

  • Serve with roasted lamb as an accompaniment.you can top the rice with fried almonds, cashew, pistachio ..

 

Random bits and bobs ..

maa bahen sauce- name inspired by Chris francis

1 Comment

Adapted from the Trini hot pepper sauce, which was more important than the salt and pepper for every dinner function that we did , when in trinidad, this sauce has the potential to blow the top of your mouth off. learned how to make tonnes of it by watching Wendy forde, Heston morreira and Sophia ghany, each one  had a slightly different version to it.

the english name for this sauce has been inspired because of the fiery heat of this sauce, which im sure when you taste for the first time , is like one step closer to suicide.

For the hindi name , i must owe homage to my good friend Christopher Francis, De bloody bugger from Bandra..that and the fact that there was a silly sounding sona chandi chywanprash at some point in the indian market. we transmogrified the name to maa bahen chywanprash and from there onwards, a few years later, when i was struck by a bizzarre idea to call it by this name.

there is no fixed recipe really, because every time in the name of creative spirit, or inspired genius.. i make new version. so far i have not decide to market the product for commercial gain,but instead give away free samples to friends.

 

the purpose of this is to add heat,  zest..life to all things which are duller..

Please wash hands after making and before  visiting the toilet or rubbing your eyes.

Too much will cause acidity/ heartburn/ reflux..and the need to call the fire service the next morning.

Update on this, i did sell quite a bit of this on neighbourly.co.nz…

Cooking middle eastern

Hummus – by Petit Fleur De liban Ibrahim hadla

For this delicious and sometimes gassy levantine dip you need chick peas, tahina(sesame seed paste),garlic, lemon juice or citric acid.and olive oil to top it off.

  • chick peas-
  • Tahina –
  • garlic-
  • lemon juice
  • soda bicarb
  • salt- to taste.

method.

  1. soak the chickpeas overnight with soda bicarb and plenty of water. the next day the soaking and soda will have softened the skins of the chickpeas.
  2. These then should be drained and washed very thoroughly. Put it with some fresh water and cook, for really very long. Chef ibrahim hadla, would famously take one chickpea and throw it on the wall. it should be cooked so much that it will stick to the wall.
  3. after they are cooked till really soft and mushy. drain and wash these very well in water.let them soak in a bowl of cold water and let the skins float on top.take these skins off and discard.
  4. Then you need a good food processor.like a food chopper, moulinex or any similar ones. at work we used one called robot coupe, which is the Mercedes Benz of food processors. start to blend .also add a few crushed ice cubes to the mix or really chilled water about 20 mls or so..
  5. this will make the mixture very light and airy and fluffy.add in the tahina and garlic,salt and lemon juice.it should be slightly garlickly , and lemony, but most importantly very very creamy and smooth.
  6. arrange in a flat- ish sort of dish nd then top it with some fruity good quality olive oil, and enjoy with pita bread.
  7. this can be topped with toasted pine nuts or small cubes of lamb/ beef sauteed with onions garlic and some lemon juice as well.
  8. Sahten as they say in arabic, or Bon appetit.
  9. Dedicated to le petit fleur de liban!!!! god how much we laughed when chef ibrahim used to say that.
Desserts and baking

Chocolate zucchini cake by Dina

Dina, who is a childcare educator at Viraajs day care , is an ex-chef and had this recipe which wowed all the children, so this post is dedicated to her .

Ingredients

To cream together

  • 125 gm butter
  • 1/2 cup vegetable oil
  • 1 +3/4 cup sugar
  • 2 eggs
  • 1 tsp vanilla essence

Sour milk

  • 1/2 cup milk
  • 1/2 tsp lemon juice

Dry ingredients( sieve twice to ensure they get well mixed)

  • 1/2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp cinnamon powder
  • pinch of ground cloves( here ive reduced the qty which dina had)
  • 2 +1/4 cups plain flour

4 tablespoons dark cocoa powder

To add

2 cups of grated zucchini

  • 1/4 cups of dark chocolate chips

method

  1. preheat oven to 180 C/ 375 F.
  2. cream butter, sugaroil then add in eggs and vanilla till well blended
  3. Mix in milk and lemon juice.( the acid in the lemon juice helps the baking soda to act). +the baking soda when used with cocoa powder gives it a richer darker colour.
  4. Add in the dry ingredients to the creamed mix.
  5. Stir in the zucchini.pour into large cake tin or 2 loaf tins, and bake for 40-45 minutes.
  6. Check that’s done by inserting a toothpick or wooden skewer in the center, it should come out clean.
Desserts and baking

anzac cookies by Cherie Green

Cherie Green is/was  one of my fellow tutors at Whitireia, and she had made some fabulous anzac cookies one day very very long back. after much persuasion and bribery she kindly parted with her recipe, which is what im sharing down here.Since that time cheries mood on literally to greener pastures and has her own farmland or section as its called in New Zealand

 

Anzac biscuits

  1. Mix Flour -50 gm
  2. Sugar- 75 gm
  3. Coconut dessicated- 2/3 cup
  4. 2/3 cup rolled oats
  5. MELT Butter- 50 gms add
  6. Golden syrup- 1Table spoon
  7. Dissolve Soda bicarb- ½ teaspoon in 2 Tablespoons of Boiling water.Mix in with the dry ingredients.

Form into round biscuit shapes and bake in pre-heated oven at at 180C 15-20 mins.