Arabic lentil soup

This is my absolute favourite soup and my go-to whenever I feel rundown. I enjoy cooking fresh and tasty food for my vegan friend so this one is easy and packs the flavour.

Ingredients:

2 x cups of red lentils

3.5 x cups water

1 x tbsp himalayan pink sea salt

1 x tbsp ground cumin

1 x large onion

1 x handful chopped parsley

2 x tbsp rice bran oil

0.5 x lemon

Directions:

1. Wash lentils in cold water 5-10 times until the chalky water starts to run clear

2. Once washed, place lentils in a pot and top with the 3.5 cups of water. Cook for 20 mins or as directed on the back of the packet

3. Dice the onion finely, it doesn't need to be perfect

4. In a frying pan put the rice bran oil, onions and cumin and sweat the onions down - make sure not to burn them!

5. Place the onions and make sure to also add the oil you cooked them in into the lentil mixture

6. Add salt, chopped parsley and the juice of half a lemon and cook for a further 2 mins

7. Serve and enjoy!

Middle eastern rice (Hashwe)

I haven't eaten rice in probably 8 months, but due to my dietician telling me I needed more carbs in my life and that she would like me to eat brown rice as part of a low FODMAP lifestyle I have been having it in small amounts this past month.

This is an Arabic rice dish that is accompanied by roasted chicken, a dollop of Greek yoghurt and a green salad dressed with lemon juice, salt and olive oil. But it is just as good all on its own!

Ingredients:

150g minced beef or lamb
1.5 cups brown rice
2.5 cups water
1 Tbsp mixed spice (check to make sure it has no onion powder in it)
1 Tbsp Himalayan pink sea salt
1 Tbsp black pepper
1/2 cup flaked almonds

Directions:

1. In a bowl add in the brown rice, minced meat and all the spices
2. With clean hands combine all the ingredients so the meat is evenly distributed
3. Place the mixture in a pot and add the water. You may wish to add extra salt to the water but I prefer to under-salt than over-salt
4. Once the water boils turn down the heat and simmer for 30 mins or until the rice is cooked
5. In a frying pan add the flaked almonds and allow to cook on high heat until they start browning - watch them carefully you do not want them to burn
6. Serve by placing Arabic rice in a plate and drizzling with a small handful of flaked almonds

Mansaff (yoghurt stew with chicken) - gluten free

One of my favourite arabic dishes, I grew up with my Aunty and mum making the best versions of this ever and I think I do it justice. It is an authentic Jordanian dish and is usually made with yoghurt balls called jameed but as I don't have access to that I do it my own way and it still tastes pretty darn good.

Ingredients:

1 x tub of Greek style or full fat natural yoghurt
1 tsp turmeric
1 tsp mixed spice
1 tbsp Himalayan pink sea salt 
6 x chicken thighs
6 x chicken drumsticks
1 x free range organic egg
1 x cup quinoa (you can have rice but I prefer this as a healthier alternative)
1 x cup flaked almonds

Directions:

Place chicken thighs and drumsticks in a pot and cover with water. 
Place mixed spice into the pot and stir
Boil the chicken for 15 - 20 mins, making sure not to overcook
In a separate pot boil quinoa with water for 15 mins
Drain most of the water from the pot with the chicken leaving 2 cms of water in the pot
Remove the chicken and place in a plate as you will need to put these back into the pot later
In a blender, place the yoghurt and egg
Fill half the empty tub of yoghurt with water and then place that into the blender as well
Blitz for one minute
Pour the mixture into the pot that has the 2cms water and place on the highest heat
This is crucial, you must stir the yoghurt continuously in a clockwise direction until it comes to a proper boil - this can take up to 15-20 mins
Once boiled, add in the chicken and then lower the heat
Add the turmeric and salt and let all combine for 10 mins
While that is happening you can roast the almonds either in a microwave or in an oven for 5 mins, making sure they don't burn
To serve, place quinoa on a plate, top with sauce and chicken, then top with almonds.

Labne (yoghurt) cheese

This is the easiest cheese you will ever make in your life. A bold statement but it really can't be simpler. This is a Middle Eastern cheese made purely from yoghurt. There are only two ingredients needed for this - full fat yoghurt and salt. I can eat a small bowl of this in a few days it's so moreish but super healthy.

 

 

You will need a cheesecloth or if you don't have one a white pillowcase turned inside out will do.

Directions:

1. Get a bowl and colander, and place colander on top of the bowl
2. Place cheesecloth in colander and spread it open 
3. Pour a tub of full fat natural or greek yoghurt (or you could have a mix of the two) into the cheesecloth.
4. Add half a tsp of salt to the yoghurt and give a small stir
5. Tie up cheesecloth
6. Add something heavy on top of the cheesecloth like a brick or some heavy books
7. Leave for a day so the water drips out of the yoghurt
8. After a day, untie the yoghurt and you can either place in a tupperware or if you plan to not eat it as quickly as I do, fill a sterilised jar up with olive oil and make small balls out of the cheese and drop them into oil. This will preserve it for ages

You spread this cheese like you would any cream cheese and sprinkle with some paprika, it is honestly delicious.

Until next time, happy eating!

Molokhia Nashfeh (Dried Jew's Mallow stew)

This is one of my favourite Arabic dishes. Molokhia is similar to spinach but is slimier in texture once cooked. Don't be put off by this as it has amazing flavour.

You will need the following ingredients:

400g Molokhia Nashfeh (Dried Jew's Mallow) - you can either make this yourself by drying fresh Molokhia or buy it ready made from an Arabic grocer
200g diced lamb shoulder
1 Tbsp mixed spice
1 Tsp pepper
2 Tbsp dried coriander
1 head of garlic - minced (must be fresh)
1 x lemon
4 cups of water
1 Tbsp Himalyan sea salt

Directions:

1. Boil lamb in water with mixed spice and pepper
2. Skim off any of the fat/scum from the top of the water
3. When it's half-cooked add in the Molokhia
4. In a frying pan you want to fry a head of crushed garlic and 2 tablespoons of dried coriander
5. Once it's nicely cooked (not browned) put it into the Molokhia
6. Add the juice of one lemon to the stew and let it all cook together for 5 mins
7. Also add salt to taste at this stage
8. Serve it with buckwheat groats with a slice of lemon on the side