Archives: Recipes

Recipes

Egyptian Lentil Curry

Egyptian Red Curry

Whether in a light soup or a heavy and dense stew, this Egyptian lentil dish makes the Sudanese lentil dish different and distinct.

Ingredients

1 Large onion
5 Garlic cloves.
1 tbsp Vegetable Oil such as corn oil.
1 cup Peeled red lentils
1 Large tomato.
1 Sweet green pepper or enough of it.
1 cup Chopped carrots
5 cups Water.
1 Cube of chicken broth.
1 tbsp Fresh chopped coriander leaves.
1 tbsp Paprika.
½ tbsp Ground cinnamon.
½ tsp Mashed ginger.
Pinch of sea salt.
Pinch of pepper powder.
Juice of a whole lemon or as desired and taste.

Directions

Chop tomatoes and the onions cut the garlic cloves into halves and green pepper and carrots into cubes. Add the oil to an appropriate sized saucepan and set it on low heat until the oil is hot. Add the chopped onion to the hot oil pan and stir for four to five minutes until it changes colour and becomes translucent, then add the garlic chunks for 2 minutes.

Place the lentils in a saucepan and mix well, for a minute or two until the lentils’ colour appears to change. Add water and mix, then add the chopped green pepper and the chopped carrot to the saucepan and mix well, cover the pot and leave on low heat for twenty-five to forty minutes.

Add the mashed ginger, paprika, chicken broth flavour cube, roughly chopped coriander leaves, a pinch of salt, and a pinch of ground black pepper. Stir the ingredients well and make sure the flavour cube of chicken broth is melted in the lentil pan. Then add lemon juice to keep stirring the ingredients together. Cover the pot and let it simmer for another ten to fifteen minutes. Remove the pot from the heat and pour the lentils into a serving dish. Serve hot with toast or white rice.

Broad Spring Salad

Borad Beans Spring Salad

Whether in a light soup or a heavy and dense stew, this Egyptian lentil dish makes the Sudanese lentil dish different and distinct from others.

Cuisine: Lebanese, Middle Eastern.

Ingredients

1 cup Dry broad beans.
Warm fresh pita bread.
Fresh herbs.

Directions

Start with 1 cup dry fava beans. You’ll need to soak the beans overnight. Drain fully, then cook in plenty of water for about 1 hour or so until tender (see recipe notes.)
Served with Seasoning & lemon garlic sauce with chilli peppers Topped with Extra virgin olive oil

Add a good bunch of fresh parsley and some diced tomatoes on top.

Serve it with warm pita bread and sliced veggies; or turn it into a big vegan feast with sides like tahini, hummus, and roasted cauliflower!

Continental Soup

Continental Soup

Learn how to make this recipe at home using this Fine Foodies Global mixed beans.

Cuisine: Lebanese, Middle Eastern.

Ingredients

3 cups Mixed beans. (Soaked for 4 hours).
1 Chicken stock cube.
1 Large onion, finely chopped.
1 tbsp Corn oil.
1 tbsp Butter.
Sea Salt.
Black pepper.
1 tsp Cumin.

Directions

In a saucepan over intense heat, put the grains with water until it boils, remove the white foam if formed; add the broth cube, salt, pepper and cumin, and then cover the saucepan over low heat.

Put the oil and butter in a frying pan, stir the onion until it wilts and turns brown, and add it to the soup.

Allow the soup to boil over low heat, covered until level.

Serve hot with crunchy bread.

Green Split Peas Recipe.

Learn how to make this recipe at home using this Fine Foodies Global green split peas.

Cuisine: Lebanese, Middle Eastern.

Ingredients

1 cup 1 cup yellow split peas (uncooked).
1 ¼ Green split peas.
3 Medium-size peeled patatoes.
1 Yellow or white diced onion.
6 Minced cloves of garlic.
2 tsp Fine Foodies cumin.
½ tsp Fine foodies ground black pepper.
1 tsp Cayenne pepper (reduce if sensitive to spice).
3 cups Low-sodium vegetable broth.
3 sticks Diced celery.
¼ cup Chopped flat leaf parsley (optional).
Juice of a lemon.
Za’atar (optional, for serving).

Directions

Add the split peas to a large saucepan, cover with water, bring to a boil, and cook for 15 minutes. Drain and set aside and rinse out the pot.

Meanwhile, add the peeled potatoes to another saucepan, cover with cold water, salt the water heavily, and then bring it to a boil and cook for 7 minutes.

Drain and set aside. (Pour potatoes into the same strainer which is already in use for the peas).

Heat the olive oil in your large saucepan. Add the onion and garlic and saute for 5 minutes, frequently stirring to prevent the garlic from burning.

Add the cumin, pepper, and cayenne, and continue to cook, frequently stirring, until the onions are softened and slightly browned.

Add the potatoes, split peas, vegetable broth, and celery. Bring to a boil, then reduce to a steady simmer and add the parsley if using. Continue to simmer until the potatoes and split peas appear cooked.

Turn off the heat and use an immersion blender to puree the mixture until smooth. (Alternately, you can blend the soup in batches in a blender or food processor).

Return the soup to the heat and add the lemon juice, and salt to taste. If desired, add water to thin out the consistency.

Serve hot, topped if desired with a drizzle of olive oil, and a generous sprinkling of za’atar.

Indian Yellow Dal

Indian Yellow Plit Peas Dahl

Learn how to make falafel from scratch at home using this bulletproof simple recipe.

Cuisine: Lebanese, Middle Eastern.

Ingredients

1 cup 1 cup yellow split peas (uncooked).
2 cups Water or vegetable broth.
1 tsp Turmeric.
¼ tsp Cayenne.
½ tsp Sea Salt.
1 tbsp Butter.
1 ½ tbsp Cummin
2 Whole cloves.
Pepper to taste.

Directions

In a large pot, combine the uncooked yellow split peas and the water or vegetable broth. Bring to a slow simmer.

Add the turmeric, cayenne, and 1/2 teaspoon of salt, and cover.

Cook for at least 20 minutes, covered until the yellow split peas are cooked, stirring occasionally. If you prefer a smoother texture, continue to cook the dal for an additional 10 to 15 minutes to allow the yellow split peas to break up even more.

Once the split peas are almost done, in a separate large skillet or frying pan, heat the onion, cumin, and clove in the margarine—Cook for 4 to 6 minutes, or until the onion is soft.

Foul Muddamas

Egyptian Foul Muddamas

Learn how to make Foul Mudammas, is a popular vegan dish throughout the Middle East and the Levant. Still, it is actually considered Egypt’s national dish make it at home using this bulletproof simple recipe. (For Faba or Broad beans).

Cuisine: Lebanese, Middle Eastern.

Ingredients

1 cup Dry fava beans or broad beans.
Warm fresh pita bread.
Fresh herbs.
1 Lemon (Juice).
Garlic sauce.

Directions

Start with 1 cup dry fava beans. You’ll need to soak the beans overnight. Drain fully, then cook in plenty of water for about 1 hour or so until tender (see recipe notes.)

Add a good bunch of fresh parsley and some diced tomatoes on top.

Served with Seasoning and lemon garlic sauce with chilli peppers Topped with Extra virgin olive oil.

Serve it with warm pita bread and sliced veggies; or turn it into a big vegan feast with sides like tahini, hummus, and roasted cauliflower!

Falafel

Falafel

Learn how to make falafel from scratch at home using this bulletproof simple recipe.

Cuisine: Lebanese, Middle Eastern.

Ingredients

1 kg Large Ord River Chickpeas.
Fresh herbs: Fresh parsley, cilantro, and dill are critical to this authentic recipe.
1 Onion: I typically use yellow onions, but white or red onions would work.
Garlic: For best flavour, use fresh garlic cloves.
Kosher salt and pepper to taste.
Spices: cumin, coriander, and a little cayenne pepper. Along with the fresh herbs, this spices trio gives falafel it’s bold, authentic taste.
Baking powder: this is what provides falafel with an airy, fluffy texture (many recipes skip this, causing the falafel to come out too dense).
Sesame seeds: these are optional here, but I do like the added nuttiness.

Directions

Soak chickpeas for 24 hours. Cover them in plenty of water and add baking soda to help soften them as they soak. The chickpeas will at least double in size as they soak in the water. Drain very well.

Make a mixture. Add chickpeas, fresh herbs (parsley, cilantro, and dill), garlic, onion, and spices to a food processor and pulse a little bit at a time until turning it into a finely ground mixture. You’ll know it’s ready when the texture is more like a coarse meal and Refrigerate (necessary.) Transfer the falafel mixture to a bowl, cover and refrigerate for at least 1 hour or overnight. The chilled mixture will hold together better, making it easier to form the falafel patties.

Form patties or balls. Once falafel mixture has been chilled stir in baking powder and toasted sesame seeds. Then scoop golf ball-sized balls and form into balls or patties (if you go the patties route, do not flatten them too much, you want them to be still nice and fluffy once cooked).

Fry. Frying is the traditional way to cook falafel and yields the most authentic and best result. Heat oil on medium-high until it bubbles softly (your oil should be hot enough around 375 degrees F. Not too hot it will make the falafel to fall apart).

Carefully drop the falafel in the oil, using a slotted spoon, and fry for 3-5 minutes until medium brown on the outside. Avoid over-crowding the falafel; fry them in batches if necessary.

Tip: it’s always a good idea to fry one falafel first to make sure the oil temperature doesn’t need to be adjusted.

Healthy Salad

Healthy Salad

A comforting amazing soup for those winter nights where you want to evoke the feeling of an Italian inspiring evening with special people.

Ingredients

300 g Cooked Red Kidney Beans
½ cup Frozen corn.
¼ cup Shredded carrot.
¼ cup Shredded cabbage.
¼ cup Finely minced onion.
Sea salt (Optional).
Garam masala powder (Optional).
Use a bit of red chilli, cayenne or pepper powder (your choice).
1 tsp Chopped Coriander leaves/Cilantro.
1 tsp Lime juice.

Directions

Soak red kidney beans overnight, and pressure cook for four whistles or until it turns soft.

Cool and drain water from red kidney beans.

Thaw frozen corn. In a bowl, mix all the ingredients and serve.

Fasoulia Curry

Fasoulia Curry

A comforting amazing soup for those winter nights where you want to evoke the feeling of an Italian inspiring evening with special people.

Ingredients

1 cup Dried Great Northern bean. (Alternatively, Cannellini or Navy beans). Picked over and soaked in water overnight.
½ kg Cubed meat.
500 g White beans soaked twelve hours.
5 Peeled tomatoes.
5 Cloves of crushed garlic.
2 tsp Tomato sauce.
½ cup Vegetable oil.
3 cups Lukewarm water.
1 tsp Black pepper.
2 tsp Chopped coriander.
Sea salt.

Directions

Put half the amount of oil in a deep saucepan.

Add the meat and stir it for several minutes, season with black pepper.

Add three cups of water and cover the pot for an hour on low heat, until the meat is tender, then drain from the broth and leave it aside.

In the last saucepan, boil the beans for 1/2 an hour and set aside.

Put the chopped tomatoes in an electric mixer and grind them well.

In a deep saucepan, we put the rest of the oil, fry the garlic and coriander, add the tomato juice, the meat broth, the tomato sauce, and the salt, and let the materials boil for several minutes, then add the meat and beans.

Cover the pot and let the materials cook for an hour and a half until the beans are tender.

Dark Kidney Curry

Dark Kidney Curry

A comforting amazing soup for those winter nights where you want to evoke the feeling of an Italian inspiring evening with special people.

Ingredients

1 tbsp Vegetable oil.
1 Onion, finely chopped.
2 Garlic cloves, finely chopped.
1 Thumb-sized piece of ginger, peeled and finely chopped
1 Small pack coriander, stalks finely chopped, leaves roughly shredded
1 tsp Ground cumin.
1 tsp Ground paprika.
2 tsp Garam masala.
400 g Canned diced tomatoes.
400 g Canned kidney beans in water.
Cooked basmati rice, to serve.

Directions

Heat the oil in a large frying pan over low-medium heat. Add the onion and a pinch of salt and cook slowly, occasionally stirring, until softened and just starting to colour. Add the garlic, ginger and coriander stalks and cook for a further 2 mins, until fragrant.

Add the spices to the pan and cook for another 1 min, by which point everything should smell aromatic. Tip in the chopped tomatoes and kidney beans in their water, then bring to the boil.

Turn down the heat and simmer for 15 mins until the curry is nice and thick. Season to taste, then serve with the basmati rice and the coriander leaves.