Indian Beef Cooked in Whole Spices

Picture of Indian Beef Cooked in Whole Spices

Delicious Hot Beef

I’ve tried this recipe a while ago. I was craving some Indian food, and I wanted to try a beef recipe. I don’t know about you, but everyone I know here uses a pressure cooker to stew beef, and I was scared that I’ll end up with tough chewy meat. The result wasn’t bad at all.

It was not as tender as when cooked in a pressure cooker of course, but was fine for both me and my sister.

I got the recipe again from my favorite Indian cookbook, Shehzad Husain’s “What’s Cooking Indian” and adapted it a little bit. I served it with saffron rice, but it also works with Indian Pulao Rice.

Beware; this recipe is hot, especially when compared to all the Indian recipes that I shared before (Potato and Garbanzo Curry Recipe, Indian Shrimp Curry Recipe…) and that fall under spicy rather than under hot.

 

Indian Beef Cooked in Whole Spices

Serves 4

Ingredients:

  • 3 tbsp Vegetable oil
  • 500 g round beef, cut into cubes
  • 2/3 cup yogurt
  • 3 finely chopped small onions
  • 1 tbsp. shredded ginger
  • 4 shredded garlic cloves
  • 2 cinnamon sticks
  • 3 green cardamoms
  • 3 cloves
  • 4 black peppercorns
  • 6 dried red chilis
  • 3 chopped fresh green chilis
  • 2 1/2 cups water
  • Fresh cilantro leaves

 

Method:

  1. Heat the oil in a deep pan. Fry in the onions until brown. Reduce the heat and add garlic, ginger, cloves, cinnamon sticks, cardamoms, peppercorns and dried chilis. Stir-fry for 5 minutes.
  2. In a bowl, beat the yogurt with a fork, add to the pan and stir. Add the meat and 2 of the green chilis and stir-fry for 5 more minutes.
  3. Gradually add the water, stirring well. Cover and cook for an hour, until meat is tender.
  4. Garnish with the remaining chilis and cilantro leaves and serve.

Foul Recipe with Tahini

Foul with tahini picture

Delicious with a drizzle of olive oil

Last week, I was craving foul mudammas all the time.

I had seen someone preparing it at Souk El Tayeb, and it looked so delicious. I wake up on the next Saturday with the sole intention of preparing fava beans for breakfast.

I am not really used to eating foul in the morning. We usually have it for lunch or dinner, but I love big breakfasts on weekends, so why not?!

I wanted to try a new recipe of course. I went to my beloved Atyab Tabkha and started searching for an interesting recipe, and here it was: Foul with tahini. I usually look for recipes that were added by users, without a picture, so I could add mine once I am done.

The recipe looked like hummus, but with fava beans instead: it required smashing the beans. I tried it and loved it. I did a few amendments to the quantities only and ate almost the whole thing. (I ended with some pains in my tummy and promised myself to never be greedy again…).

Now, let’s check it together!

 

Foul Recipe with Tahini

Serves 2

Ingredients:

  • 1 can Foul Mudammas
  • 2 tbsp Tahini
  • 3 tbsp lemon juice
  • 1/2 tsp Salt and Black pepper
  • 1/4 to 1/2 tsp cumin
  • Olive oil to taste
  • Water

 

Method:

  1. In a saucepan, put the fava beans and their brine. Add the cumin and enough water to cover the beans. Cook on medium fire until liquid boils then leave for 5 additional minutes on low fire.
  2. Remove from heat and smash the beans with a fork.
  3. Add the Tahini and lemon juice then season with salt and black pepper. Serve drizzled with olive oil.

Chicken Nashif Recipe

Chicken Nashif picture

A delicious Bahraini stew!

When I first started working in a food website which target audience was in the Gulf, I started discovering the Gulf cuisine. Until then, Kabsa was the only dish I had heard of.

In fact, despite how close is Lebanon to the Gulf countries, and despite the huge numbers of expats residing there, you rarely see a Lebanese asking for or trying to cook a Khaliji dish.

Restaurants serving such dishes are also very rare, and they were initially targeting the Gulf tourists that were numerous in Lebanon at a certain time. Few have managed to stay open until now.

The first Khaliji dish I ever cooked was “Threed lahem”: a stew consisting of cubed meat and large chunks of vegetables, all cooked in tomato sauce. Once done, the sauce is poured over bread loaves, before adding the meat and veggies. I fell in love with this dish, and I’ve prepared it many times since then. I promise I’ll share the recipe one day.

Today, I decided to try a new recipe from a cookbook that’s been lying on my shelves for some time now: “Asayel khalijiyya” for Hala Obeid – أصايل خليجية.

A simple recipe drew my attention: chicken nashif. I was avoiding rice dishes as I am now trying to get back to diet. It’s a stew prepared with chicken and potato pieces that are cooked in tomato sauce. What makes it special is the cilantro that is added to the sauce.

One of the things that you should know about the Gulf cuisine is that dishes are somehow similar between the different countries. They usually differ in their names or in the mixture of spices used. And since the book did not mention the origin of the dish, I did a small online research. It looked like this dish originated in Bahrain. Perfect, I had a Bahraini spice mixture that I received last year as a gift, and I was dying to try it!

I did a very few changes to the initial recipe: I used more potatoes, added canned tomatoes as I believe they get you a richer sauce, and discarded the skin once the chicken was ready. And believe me, this was one of the most delicious chicken dishes I ever tried. Let’s check the recipe together!

 

Chicken Nashif Recipe

Serves 4

Ingredients:

  • 2 tbsp vegetable oil
  • 2 medium chopped onions
  • 1 tsp Bahraini mixed spices
  • 1 tsp curcuma
  • 1 tsp red hot chili powder
  • 1 chopped tomato
  • 400 g canned chopped tomatoes
  • 1 whole chicken, cut into 8 pieces
  • 1 cup chopped cilantro
  • 2 tbsp tomato paste
  • 3 medium potatoes, peeled and cut into medium cubes
  • Salt to taste
  • 1/2 cup water

 

Method:

  1. Heat the oil in a large saucepan. Fry in the onions with the mixed spices, the curcuma and the chili powder, until soft. Add the chopped tomatoes (both fresh and canned) and cook for 10 minutes on low heat.
  2. Add the chicken pieces along with the cilantro, the potatoes and the tomato paste. Toss the ingredients well to coat the chicken and potatoes with the sauce. Cover and cook for 40 minutes, stirring from time to time.
  3. Add the water and salt. Cook for 15 minutes. Discard the skin (optional) and serve hot.

So what do you think about this recipe? Would you try it? Are you a fan of Gulf food?

Tomato Chicken Stew Recipe

Spanish chicken picture

A delicious stew. Perfect for wintertime.

This recipe is dear to me.

When I was 16 or 17, I was visiting my aunt when I saw a cookbook of Chef Ramzi Choureiry.

I remember I copied around 10 unconventional recipes and decided I wanted to try them. Among these recipes were some Chinese ones – I had tried Chinese for the first time few weeks ago – and this chicken recipe.

The first time I tried it, it was a hit. Even my dad, who’s somehow traditional when it comes to food, loved it. He said it reminded him of the Poulet Basquaise he used to have in France.

I think I made some changes to the original recipe that I lost – removed the hot dogs, replaced the canned mushrooms with fresh ones, more veggies, less chicken… But it still tastes as good.

Here’s how I made it this week!

 

Tomato Chicken Stew Recipe

Serves 6

Ingredients:

  • 2 tbsp. canola oil
  • 1 chopped onion
  • 3 chopped garlic cloves
  • 2 sliced medium green red bell peppers
  • 2 chopped leeks
  • 3 chopped celery stalks
  • 3 carrots cut into circles
  • 12 sliced fresh mushrooms
  • 800 g canned crushed tomatoes
  • 700 g boneless chicken breasts cut into cubes
  • 1 cup canned corn
  • 2/3 cup flour
  • 5 cups chicken stock
  • Salt and black pepper to taste

 

Method:

  1. Heat oil in a pot on medium fire and fry in the onions until tender. Add the garlic and fry for 3 minutes then add the bell peppers, leeks, celery and carrots. Cook for 10 minutes then add the mushrooms and tomatoes cook for 5 more minutes.
  2. Add the chicken and cook, stirring from time to time, until all chicken cubes turn white. Add the corn and cook for a further 5 minutes. Sprinkle with the flour and stir to coat the ingredients well then add the chicken stock and cook until chicken is done. Season the dish with salt and pepper according to your taste.
  3. Serve hot with white rice.

Mixed Beans and Vegetables Soup Recipe

mixed beans and vegetables soup

Colorful and delicious

Did I tell you that I am on diet? It’s been one month already, and I have already lost 4.5 kilos! I don’t think I need to say how happy I am…

In case you’re interested in knowing how I am doing this and what I’ve been eating, I’ll say: soup!

For a month now, I’ve been preparing two soups per week: lentils, beans, chickpeas, all kinds of vegetables, some rice, pasta or vermicelli and no fat at all! These soups, I can have them for dinner or lunch.

But this does not mean that I am not eating anything but soup. Whenever I am at my parents’ or my boyfriend’s parents, I would eat anything that they’d serve me, and try to skip the dessert or opt for fruits.

I have almost stopped eating chocolate and chips, and when eating out, I am usually choosing light options: grilled chicken breast (I actually ask to remove the fries), light sandwiches… I am also preparing some other healthy meals at home (salads, baked veggies…).

I really hope that I will be able to lose 8 more kilos, to get back to the “normal weight zone”.

For today, I’ll be sharing with you this soup I made last week. It was delicious, filling and oh-so-easy to make! All you need to do is to put all your ingredients in one pot and let them cook for almost one hour.

Adding the parmesan rind gave the soup a cheese hint that I loved. It’s optional of course, but I recommend you try it. Did you know that you can freeze parmesan rinds until you need to use them?

Let’s check the recipe together!

 

Mixed Beans and Vegetables Soup Recipe

Serves 6 – 8

Ingredients:

  • 1 can red kidney beans, drained
  • 1 can mixed beans, drained
  • 1 can chopped tomatoes
  • 2 carrots cut into cubes
  • 3 marrows cut into cubes
  • 2 chopped leeks
  • 2 chopped celery stalks
  • 1 potato cut into cubes
  • 1/2 cup pasta
  • 8 cups water
  • 2 vegetables stock cubes
  • 2 cinnamon sticks
  • 1 tbsp tomato paste
  • 1 tsp mixed spices
  • 1 tsp herbes de provence
  • Salt and black pepper to taste
  • Parmesan rind

 

Method:

  1. Combine all ingredients except for pasta and beans in a pot and cook on medium heat until water boils. Reduce heat and cook until vegetables are tender, around 35 – 40 minutes.
  2. Add the beans and pasta and cook for further 10 minutes. Taste and adjust seasoning. Serve hot.