Archive for the ‘Red Meat’ Category

This is a one pot dish–goes well with either white rice or French bread.

You will need:

1) 1 pound of veal, cut into medium pieces.

2) 2 medium onions, finely sliced.

3) one green chilly pepper(halved lengthwise)–optional.

4) 1/2 medium acorn squash, peeled and quartered.

5) 2 big potatoes, peeled and halved.

6) green and yellow zucchini, each cut into 4 pieces

7) 2 medium tomatoes, diced

8) 3 carrots, peeled and halved

9) Salt to taste

10) 2 tsp of ground cumin

11) 1 1/2 tsp of ground coriander

12) 1/2 tsp of ground cinnamon

13) 1/8 tsp of freshly ground pepper

14) 2-3 cardamons–whole

15) 1/4 of a bunch of cilantro–tied with a string– and3 tblsp of finely chopped  for garnish.

16) 3-4 tblsp of Olive Oil.

17) 2 and 1/2 tblsps of tomato paste.

Let’s get started:

In a pot add the olive oil, meat, onions, cilantro (tied with a string), all the spices (10-14), salt. Mix well, cover and place on medium heat for 30 minutes. Then add the tomatoes and let cook for another 15 minutes. Then add some boiling water to cover entirely, and let boil for 20 minutes. Add the tomato paste and let cook for 15 minutes. Then add the  carrots and let cook for 15 minutes, add the potatoes and let cook for another 15 minutes. Add the squash, let cook for another 10 minutes. Finally add the zucchinii and let cook for 10 minutes.

I usually like to put it in an oven dish after I am done, and leave under the broiler for the meat and vegetables to brown on top. But this is optional.

Serve with either white rice or hot French bread, straight from the oven and enjoy.

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I first had this dish at a Tunisian sister’s whose mother had come to visit. Her mother made us couscous of course, but she also made this VERY colorful dish. I LOVED IT ! It literally bursts with flavor ( the main ingredient in this dish is dried and finely ground Molokhiya–not like other Molokhiya dishes that require either fresh minced Molokhiya or whole dry Molokhiya leaves). It is UNFORGETTABLY DELICIOUS !

Before you start making this dish put a pot of water to boil–a 2 quart pot.

You will need the following:

1) Ground Molokhiya. FINELY GROUND TO A POWDER! It might be hard to come by, but you can sometimes buy the dried Molokhiya and grind it yourself. 6 tblsp–1 tblsp of each person is the measurement that my Tunisian friend said is their unit of measure for this dish.

2) 1 pound of veal–boneless cut into medium sized pieces.

3) 2 tblsp of tomato paste

4) Ground coriander (1/2 tsp)

5) Ground caraway (1/2 tsp)

6) 3 cloves of garlic–finely minced.

7) sprinkle of pepper

8 )  salt to taste–but make sure that you do not add too much salt as it will become VERY salty. So just a sprinkle and then you can add more as desired.

9) Canola oil–enough for the dried Molokhiya into a runny mixture (not a paste)

Okay let’s start. Mix in the oil with the dried Molokhiya powder. NOW PAY ATTENTION to this first step as it can either make the dish a success or failure. In a pan place the Molokhiya mixed with the oil and place on very low heat. Just went it starts to bubble–JUST STARTS–add a cup of the boiling water and mix quickly. It will absorb the water so add another cup and stir. When it starts to bubble then place in a 2 quart pot (the thicker the better, so it does not stick to the bottom and burn).

When it is in the pot, place on medium heat and add water to 3/4 of the pot. Cover and let boil for 2 hours and a 1/2. Make sure every 15 minutes you give it a stir–we are doing this out of fear that it will stick to the bottom and burn.

After 2 1/2 hours, wash the meat and mix in ingredients 3-7 and place on top of the boiling Molokhiyah. Let boil for another hour and a half (not forgetting to stir every 10-15 minutes).

You will know it is done when the oil comes to the surface, meat is tender and the sauce has reduced to about a quarter of the pot.

Serve with french bread. Enjoy !

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Veal with Vegetables

This is a one pot dish. VERY DELISH !!!

In a big pot place the following:

1) 3 pounds of veal cut into big pieces (if you cut them into small or medium pieces, they won’t retain their shape in the long cooking process)

2) 1/2 bunch of cilantro washed and tied with a piece of string

3) 2 tsp of freshly ground pepper

4) salt to taste

5) 2 big onions finely sliced

6) 12 saffron threads (crushed between your fingers)

7) Saffron food coloring (orange)–a sprinkle or 1/4 tsp.

8) 1 tsp ground ginger

9) 3 tblsp of Olive Oil

Cover the pot and leave on first high heat until you can hear it bubbling. then leave on medium heat for 30 minutes.

After 30 minutes add:

1) 2 tomatoes, diced.

Leave for another 30 hour. Then add boiling water until it covers the meat completely. Leave on heat again to cook for another 20 minutes. In the mean time. Cut up the vegetables you would like–i used potatoes and Zucchini. I cut them into big pieces–i.e. just halve them.

After the 20 minutes i added the potatoes and let them cook with the rest of the ingredients for 10 minutes, and then added the zucchini and let cook for another 10 minutes. You will know it is done when the meat is tender and the oil rises to the surface.

Serve with bread of your choice.

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This is a great idea for a barbecue– marinate the meat and let the flavors marry overnight. You and your guests will be pleasantly surprised at the taste.

I used T-Bone steak for this that I cut up into cubes. But you can practically use this marinade for any kind of meat–i have tried it on chicken and lamb and the outcome has been pleasing. Alhamdullilah (all thanks and gratitude to Allah (SWT)) Also be generous with the spices (except for the black pepper, cinnamon, turmeric –they usually overpower the rest of the spices–and the chillie powder of course is optional and depends on how spicy you want it to be).

Basically the spices are:

1) ground cumin

2) ground coriander

3) ground turmeric

4) paprika

5) ground black pepper

7) ground cinnamon

8) red chillie powder

9) optional ground dried lemon (gives it a really nice kick)

10) ginger (fresh or dry–whatever you have at hand)

Sprinke all of this mixture liberally on the meat (chicken, lamb, or beef) add add olive oil (enough to make the mixture paste like), salt to taste, some yoghurt (2 tblsps max is usually plenty, less of course depending on the amount of meat), dash of white vinegar, balsamic vinegar and lemon. You can also add a little tomato paste to the mixture for more flavor.

MASSAGE into the meat well, if whole chicken don’t forget the cavity. Let marinate overnight and then place on skewers and barbecue or on an indoor grill. You can even back it in the oven, but make you sure you cover it entirely with foil, and then once cooked through open it and let brown. ENJOY. It works with my guests ALL THE TIME.

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Lamb Stew

This is my friend Roqaya’s recipe.

For this recipe you will need:

1) 1/2 pound of boneless lamb cut into 2-bite- cubes

2) 1 cup of baby carrots baby carrots as

3) 1 cup of patatoes quartered

4) 1 Jalapeno cut lengthwise into 2 pieces

5) 1 chicken bouillion (i used maggi chicken cubes)

6) 1 medium tomato finely chopped

5) 1 medium onions finely chopped

6) 1 bell pepper cut into bite size pieces

6) 1 tsp of garlic minced

7) 1/2 tsp of tumeric powder

8) 1/4 tsp cumin

9) 1/4 tsp coriander

10) 2 tblso of extra virgin olive oil

In a pot place the oil and one it has heated up a little add the onions and let brown. Then add the meat and once it juices start coming out and evaporate keep on adding water until it is almost cooked through.

Add the chicken cube, spices, and tomato and garlic and let cook. Leave under medium heat covered for about 4 minutes.

Add the patatoes to the mix as well as the carrots and when they both are cooked, but still have a little crunch to them, add the bell pepper and jalapeno slices. If the mixture is not saucy enough for you, add a little more water to the mix. Add salt to taste, but be careful because the chicken cube usually is salty. Let cook for about 2 minutes or so and serve hot with bread or on a bed of white rice.


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