Winner, winner, chicken dinner!!! Who doesn’t eat chicken, other than vegans? Even people who have allergies have eaten chicken. There are so many breeds of chicken. In the Philippines we have our own famous breed called “NATIVE CHICKENS”. They come from provinces across the country and are famous for their flavor and reduced fat.
Chicken across the country; across the sea; and across the world; chicken is everywhere! Today I’m going to give you a round-up of chicken recipes from around the world!
I’ve recently been on a pudding making binge. I’ve been making all sorts of puddings and mousses. I recently made some Vegan Coconut Tapioca Pudding so that my grandson Jett can have some too.
I had some fresh mangoes in the fridge and decided to dress up the pudding with some fresh mangoes. I poured them in half pint jelly jars and served them at one of our barbecues. The guests and my family loved it!
This pudding is light and refreshing, best of all when portioned in jelly jars, wine goblets, or custard cups it’s good enough for company. So if you’re looking for something for dessert next time you have guests impress them with this pudding, they’ll think you spent hours making it!
It makes a great ending to a Father’s Day lunch or dinner too! Try it out!
1 cup small pearl tapioca – not instant
2 cans coconut milk
1 cup sugar
1 tsp. clear vanilla extract
1 large fresh mango diced
1. Soak tapioca in a bowl of water overnight in the fridge.
2. Drain tapioca and place in a large pot.
3. Add coconut milk and sugar.
4. Cook over medium high heat until it boils. Stir constantly to dissolve the sugar and to keep the bottom from scorching.
5. Once it starts to boil – it should be thickening and tapioca pearls should be translucent – reduce heat to low and cook another 5 minutes or until all the tapioca pearls are translucent.
6. Remove from heat and stir in vanilla extract and mango.
7. Pour into bowl and cover with plastic wrap. Place in fridge until ready to serve. If you will be portioning the pudding pour into jelly jars, custard cups, wine glasses, etc. and cover.
Em Shaat is in my opinion a Middle Eastern comfort food. It’s really a cauliflower fritter made with boiled cauliflower that’s been battered and fried.
One of my Palestinian friends taught me how to make this yummy cauliflower fritter years ago. She used all purpose flour to make her batter, it was good, but a bit heavy and not very crisp. I suppose fritters weren’t meant to be crispy.
But I like things crispy so I added my own twist to this traditional Middle Eastern recipe. The secret is Mochiko (sweet rice flour). Mochiko batter is lighter and when fried turns into a crispy delight.
The recipe calls for cumin and turmeric. Both spices are used in many Middle Eastern dishes. They compliment the cauliflower nicely giving it a mild exotic flavor.
I suppose you could say that I’ve created a Fusion dish; Med meets Asia! But really, my Middle Eastern husband loves my version!
I usually serve cauliflower dish as a main course, it’s a nice (not so healthy) alternative to a meat course. But it can be served as an appetizer, snack, or side dish as well. It’s usually served warm, but it’s pretty darn good cold too!
1 Medium Cauliflower – remove the leaves but keep whole
2 Cloves Garlic – finely minced
2 Large Eggs
1/2 Cup Mochiko Sweet Rice Flour
1/2 Cup Water
1/2 Tsp. Cumin
1/2 Tsp. Turmeric
1 Tsp. Salt
1 Tsp. Ground Black Pepper
1/4 Cup Parsley – finely chopped
Oil for frying
Boil Cauliflower until tender – about 20 minutes
Whisk all ingredients except cauliflower and oil together in a large mixing bowl – batter will be thin
Drain and Break up the cauliflower and stir into batter
Heat about 1 1/2″ of oil in a pan
Drop cauliflower mixture into oil and fry each side until golden brown
Lamb is a type of red meat from young sheep (under a year old). Depending on the cut lamb can have more calories than beef or pork, but this can be offset if you trim off the fat. Lamb has less marbling so once the fat is trimmed it is much leaner form of protein. Not only is it a rich source of high-quality protein, it is also a freat source of many vitamins and minerals, including iron, zinc, and vitamin B12.This. This makes lamb a very healthy choice.
Lamb is a popular choice in many Middle Eastern and European countries. One of the most popular way to prepare is are these grilled Lamb Kabobs.
I’ve heard many people say that lamb has a strong gamey taste. I agree! But first of all you need to make sure you’re actually cooking lamb, not mutton. Lamb is the meat of sheep that are less than a year old. Adult sheep meat is called mutton. Mutton has a much stronger taste and smell.
But even lamb can have a mild gamey taste and smell. Whenever I prepare it at home I always marinate it first in lemon juice, it cuts the gamey taste and smell. Then I marinate the lamb in seasonings before grilling. This makes the Lamb Kabobs tasty and tender. My family loves them! Served with rice pilaf or roasted potatoes they make a delicious meal for our Sunday barbecues.
Here’s my recipe!
Makes 8 Kabobs
2 – 3 Lbs. Boneless Leg of Lamb
1 Cup Olive Oil
1 Tbs. Minced Garlic
1 Tsp. Rosemary
Pinch of Salt & Pepper
1 Green Pepper
1 Pkg. Mushrooms
Wash lamb, trim fat, cut into 1″ cubes
Place cubes in large ziplock bag and squeeze lemon juice over all.
Shake bag to cover the meat.
Refrigerate about 1 hour.
After 1 hour remove lamb cubes from lemon juice and rinse.
Place in a clean ziplock bag and add olive oil and spices.
Shake to cover meat.
Marinate in refrigerator for at least 3 hours.
Cut green pepper and onion into 1″ pieces.
Skewer meat, peppers, mushrooms, and onion on metal or bamboo skewers. Alternate meat and veggies.
Grill to desired doneness or about 5 -7 minutes. Do not over cook. Meat should be pinkish in the middle.
Many of us are familiar with Tabbouleh Salad, the Middle Eastern salad usually made with tomatoes, cucumbers, parsley, and cracked bulgar wheat. It’s become a staple offered at many Vegetarian, Health Food, and Middle Eastern restaurants. At home we make it too, but really my husband much prefers the Arabic Salad with Kishk.
Kishk or Kashk is basically dried yogurt or curdled milk that can be formed into balls or chunks and later ground into a powder. It is used in local cuisine from Iran to Mongolia and is known by different names and prepared in slightly different ways.
In our house we use the Lebanese, Syrian, or Palestinian Kishk which is made by mixing powdery bulgar cereal with yogurt. The mixture is usually formed into balls and dried.
We use it to make mensaf (a lamb stew simmered in a liquid form of Kishk), Arabic Salad, and Kafta (ground meat balls) among other things.
I usually get the balls from my sister-in-law who makes them at home, but I’ve also bought jars of powdered Kishk in Middle Eastern markets.
Arabic Salad is quite tasty and very simple to make. It’s a great starter, side dish or even a light meal. My kids love to mix it in with a dish of Macluba (and upside down dish of meat and rice) and my husband likes to eat it drizzled with olive oil and pita bread for scooping.
If you don’t have Kishk, no worries, substitute finely grated fresh parmesan cheese!
1 Large Tomato
1 Medium Cucumber
1 Small Onion
1 Tbls. Finely Minced Garlic
1/4 Cup Finely Chopped Parsley
3 Large Radishes, peeled and finely diced
1 Large Jalapeno, seeds removed and finely dices
1/4 – 1/2 Cup Kishk or Parmesan Cheese, finely grated
Ground Sea Salt to taste
Extra Virgin Olive Oil
Finely dice all the veggies.
Place in a bowl and mix well.
Add desired amount of Kishk or Parmesan Cheese to taste.
Add Sea Salt to taste.
Place on salad plates or shallow bowls for serving.
Drizzle with olive oil and serve.
You can scoop it up with fresh pita bread, pita chips, or crackers as a starter or side dish.
Store leftovers in the fridge in a tightly sealed container. Salad does not keep more than 2 days, and that’s pushing it!
Refreshing salad made with fresh tomatoes and cucumbers with a Middle Eastern taste!