06.17.

2013
Sambusa are a special food served all over the Middle East, Central and South Asia, and
East/North Africa. They go by different names and have different ingredients and this is
just one way you can prepare them. In Yemen these are a special Ramadan treat and are
eaten during Iftar at sunset. The most common kinds are either beef (this recipe), potato, or
cheese, but you can add any kind of filling that you like.
Ingredients
About 1 lb. of ground beef, more or less is okay
onion,chopped
1 tomato, chopped
2 green chilis, chopped (or to taste)
Salt to taste (I used tsp.)
2 tablespoons oil
2 cloves garlic
Chopped cilantro or parsley, optional
1 tsp. hawaij (spice mix with cumin, coriander, cloves, cinnamon, turmeric, cardamom)
Sambusa wrappers
How to make
1. Sautee the onions and garlic in oil over medium heat until slightly brown.
2. Then add the tomatoes and cook until the water has evaporated.
3. Add the beef and break up with a spoon. Add the chilis, spices, and salt. Cook until the
meat is no longer pink and all the water is evaporated, about 15 minutes or so. It is
important that the mixture be as dry as possible.
4. Begin to spoon a bit of filling onto the end of each sambusa wrapper. I do this in an
equilateral triangle shape. Then gently fold the sambusa over, keeping the filling tightly
wrapped inside. Continue until you reach the end of the wrapper. Take care not to leave
holes at the corners of the triangle because that will let in too much oil. (This happened to
me on some of them).
5. Fry in oil over medium-high heat until golden brown. (5-10 minutes). Best served
when hot.

Shorbat Adas / Lebanese Lentil Soup

Serves 4 6
Ingredients

1 Tbsp vegetable oil

1/2 onion, finely diced
2 garlic cloves, minced
1 tsp cumin
3/4 tsp turmeric
8 cups chicken stock
 1 1/2 cups red lentils
salt & pepper to taste
1 lemon, cut in 4 wedges

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Directions
1. Heat oil on medium low, then add onion and cook until soft, stirring so they dont
stick.

2. Once the onions have soften, add the garlic, cumin and turmeric and cook
while stirring for another minute. Add the stock and bring heat up to
medium-high.

3. Rinse and drain the lentils, then add them to the soup. Once the soup
comes to a boil, reduce and simmer for approximately 35 minutes.

4. Serve with salt & pepper to taste, and a wedge of lemon be sure to
squeeze that lemon into your soup!

Sahtain! (To your health!)

Jellof Rice

Print
Prep time
15 mins
Cook time
 45 mins
Total time
1 hour

Author: AfricanBites
Recipe type: Main
Cuisine: African
Serves: 3-4
Ingredients
ngredients
pound meat
1 medium onion
Spices( garlic salt, paprika )
1 8 ounce Can tomatoes
1 medium onion
2 tablespoon tomato paste
3cups rice
1 pound peas and carrots
1 tablespoon Chicken bouillon
1 tbs garlic salt
1 teaspon paprika
Salt and pepper to taste
Instructions
1. Boil meat with salt, pepper and some chopped onions in a medium pot until tender. It will take
approximately 30 to 40 minutes depending on the meat (chuck, round, shank).I used the chuck for this
recipe so I had to boil it for about 35 minutes . Reserve the stock for later use.
2. Add oil to the Dutch oven or oven safe pot/pan and fry the onions until soft but not golden, about 5
minutes. Include some bouillon
3. Then, add the meat and continue frying the onions and meat for 3 minutes.
4. Next add tomato paste and sauce. Stir the pot frequently to prevent the sauce from sticking to the pot
5. Add salt and bouillon according to preference with about 2 cups of stock. Bring to a boil and let it simmer
to blend all the flavors and reduce acidity of the tomato sauce. Approximately 2o minutes. Stir
occasionally
6. Put the rice into a large bowl, cover with cold water and use your hands to wash the grains. Tip the water
out then repeat twice until the water runs clear. Add the rice to the pan with some stock/water -1 cup. Let
it simmer for 5 minutes with lid on
7. Place the pot of rice in the oven. Add remaining peas and carrots. let it bake for about 10-15 minutes until
tender.
8. Serve warm

Pakora

Ingredients

Method
 100g gram flour, sieved
1 medium onion
3 medium potatoes
1 tsp of salt
2 tsp of garam masala
1 tsp of turmeric
2 chillies, finely chopped
1 tbsp ginger, grated (optional)
Handful of coriander, chopped
2 tsp of dried fenugreek leaves
1 tsp of cumin seeds
tsp of red chilli powder
Water
Oil for deep frying

1. Heat up the oil in a karahi or wok to a medium heat.

2. Slice the onion lengthways very thinly and place in a bowl.

3. Peel and grate (or very finely chop) the potatoes into the same bowl. You can also use
aubergines and cauliflower - chop into very small pieces.

4. Sprinkle all the dry spices and freshly chopped coriander, chillies and ginger into the bowl and
then sieve in the gram flour - mix together using your hands.

5. Add a small amount of water a little at a time to create a thick batter that coats all the
vegetables. Squeeze the mixture through your fingers to ensure all the spices mix through. Do
not leave the batter and vegetable mixture for too long before cooking.

6. Test your oil is hot enough by dropping a little batter into the oil. If it browns and rises
immediately then it is ready. Very carefully drop in spoonfuls of the mixture into the oil and fry
until golden brown.

7. Using a slotted spoon move the pakora around, be careful not to overcrowd the karahi.

8. Once golden brown and crisp remove from the oil and set on some kitchen paper.

Served with

Delicious when served as a starter or a nibble with imlee which is a tamarind based
chutney. My children love these with just some plain old tomato ketchup to dunk into.
 Easy Oats Harees Recipe

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Serves 2

Ingredients

6-8 pieces of boneless chicken

1-inch piece of cinnamon stick
1 bay leaf (optional)
Half an onion
1 cup quick cook oats
3-4 cups water
Salt and pepper to taste
2 tsp butter

Method

1. Boil the chicken with the cinnamon stick, bay leaf, the onion, and a pinch of salt
until well cooked.
2. Remove the chicken and cut it finely.
3. Strain the remaining stock and bring to a boil.
4. Add the oats and the chicken pieces and stir constantly with a whisk.
5. When the oats have cooked, reduce the heat and continue cooking while stirring
regularly.
6. Add about a teaspoon of butter, salt, and pepper to taste.
7. You will see the mixture thicken.
8. Stop when it is slightly thicker than your regular breakfast porridge.
9. Top with a knob of butter, and serve immediately.

Moroccan Chicken and Rice Soup

Ingredients
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1 small onion chopped finely

2 cloves of garlic, skin removed and left whole
1 Tablespoon vegetable oil
1 large breast of chicken cubed
8-10 fingerling potatoes
 3-4 medium carrots
1 Tablespoon tomato paste
4 c (one carton) Saffron Road Traditional Chicken Broth.
2 c water
1 teaspoon fresh grated ginger
1/2 teaspoon salt
1 teaspoon black pepper
6-7 springs of parsley chopped finely
1/4 c rice or vermicelli noodles

Instructions

Before cooking prepare your vegetables by peeling, chopping and grating as needed.
In a large pot add 1 tablespoon of vegetable oil and one small onion chopped finely. Heat
on medium heat for 5 minutes until onion softens.
Next, add the chunks of chicken and brown on all sides making sure the onions are not
burning. Turn down the heat if they start to turn dark brown.
Pour the Saffron Road chicken broth into the pot along with the water, grated ginger,
salt, black pepper and parsley.
Stir in one Tablespoon of tomato paste along with all of the chopped vegetables. Drop in
the two cloves of garlic. Cover the pot and allow to cook for 20-25 minutes.
Remove the lid and stir in 1/4c of rice. While stirring use a large spoon to break up the
pieces of chicken to smaller bites.
Continue cooking uncovered 10-15 minutes until the rice is soft.
**If you are preparing this soup to freeze cook the rice or noodles separately from the
soup and add as needed. They do not freeze well in soup.

Koofteh Berenji - Rice Kufta

Ingredients:
Makes about 15 Koofteh

1 1/2 cups rice

2/3 cup yellow split peas
1 pound lean ground lamb or beef
3 eggs
1 large onion, thinly sliced
3 garlic cloves, minced
1 bunch fresh flat leaf parsley, washed and finely chopped (1 cup packed)
1 bunch fresh dill, washed and finely chopped
1 bunch fresh chives or scallions (green parts only), washed and finely chopped
1 bunch fresh tarragon, washed and finely chopped
2 tablespoons chickpea flour
1 tablespoon tomato paste *optional
1 1/2 teaspoon turmeric
1/4 teaspoon powdered saffron dissolved in 2-3 tablespoons of hot water
Salt and pepper to taste
Oil
Water

For the Filling:

Barberries, Raisins, fried onion, walnuts

Method:
1. In a large pot bring 4 cups of water to a boil on medium heat, add in the
rice and 2 tablespoons of salt and boil for about 7 minutes. Drain and set
aside.
2. Place yellow split peas and 4 cups of water in a medium-sized pot,
bring to a boil, reduce heat, and cook for about 30 minutes on medium heat. If
there's any liquid left, drain and set aside to cool.
3. In a large bowl, combine the rice, peas, ground meat, chopped
vegetables, chickpea flour, turmeric, saffron, salt and pepper to taste.
4. In a small bowl whisk the eggs and then blend in well together with the
rest of the ingredients. Take a handful or 1/4 cup of the mixture and shape
into a ball. You make a hole in the middle and stuff some barberries, raisins,
walnuts and fried onions inside.
5. In a large pot, saute slice onions in a 3 tablespoons of vegetable oil.
When transparent, add 1/2 teaspoon of turmeric and minced garlic and saute
for another 2-3 minutes. Add in the tomato paste, stir well.
6. Pour 5 cups of water into the pot, bring to a gentle boil and one by one
place each koofteh into the pot, cook for about 50-60 minutes on medium-low
heat. Do not cover the pot completely. You may place a colander upside down
over the top. Taste and adjust the seasoning and add more water if necessary.
Serve in a deep platter with yogurt, pickles, sabzi khordan (fresh herbs) and bread.
YOU ARE HERE:Home Recipes Indonesian Recipes Beef Rendang (Rendang Daging)

Beef Rendang (Rendang Daging)

SEPTEMBER 30, 2008 244 Comments
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Recipe: Beef Rendang (Rendang Daging) or Spicy Beef Stew with

Coconut
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Ingredients:
1 1/2 pound boneless beef short ribs (cut into cubes)
5 tablespoons cooking oil
1 cinnamon stick (about 2-inch long)
3 cloves
3 star anise
3 cardamom pods
1 lemongrass (cut into 4-inch length and pounded)
1 cup thick coconut milk
1 cup water
2 teaspoons tamarind pulp (soaked in some warm water for the juice and discard the seeds )
6 kaffir lime leaves (very finely sliced)
6 tablespoons kerisik (toasted coconut)
1 tablespoon sugar/palm sugar or to taste
Salt to taste
Spice Paste:

5 shallots
1 inch galangal
3 lemongrass (white part only)
5 cloves garlic
1 inch ginger
10-12 dried chilies (soaked in warm water and seeded)

Order Ingredients

Method:
1)Chop the spice paste ingredients and then blend it in a food processor until fine.
2)Heat the oil in a stew pot, add the spice paste, cinnamon, cloves, star anise, and cardamom and
stir-fry them until aromatic.
3)Add the beef and the pounded lemongrass and stir for 1 minute.
4)Add the coconut milk, tamarind juice, water, and simmer on medium heat, stirring frequently until
the meat is almost cooked.
5)Add the kaffir lime leaves, kerisik (toasted coconut), sugar/palm sugar, stirring to blend well with
the meat.
6)Lower the heat to low, cover the lid, and simmer for 1 1 1/2 hours or until the meat is really
tender and the gravy has dried up.
7)Add salt to taste. If not sweet enough, add more sugar to taste.

Serve immediately with steamed rice and save some for overnight.

Cooks Notes:
To prepare the kerisik or toasted coconut, just add the grated coconut to a dry wok and stir
continuosly until they turn golden brown.

If you like Indonesian or Malaysian cuisines, do check out Spittoon Extras roundup of Waiter, there
is something in my Indonesian.

ahi Baray
5324872
Rate this recipe

.416665

Servings

Serves 8
A light, cool and delicious snack, perfect for summer-time and during the Holy month of Ramadhan
Ingredients
2 cups

maash daal
(split black lentils)

2 tsp
ginger paste

1/2 tsp

garlic paste

1/2 tsp

salt

1 tsp

cumin powder

green chilli, chopped

(optional)

2 tbsp

yoghurt

a pinch of

baking soda

1/4 cup

water
(approximately)

Other Ingredients
3 cups

yoghurt

1 tbsp

sugar

1 tsp

salt

1 tsp

red chilli powder

1/2 tsp

cumin powder

Instructions
Wash then soak the lentils overnight or for at least 6 hours. Rinse well and drain all the water. Add all the
ingredients in the first ingredient list into a blender and blend until very smooth but of medium-thickness
consistency. Do not use more water unless needed.

Turn the mixture out into a bowl and mix well with a whisk or spoon for at least 5 minutes. Good exercise
for the arm but this results in light and fluffy barays. Cover and rest the mixture for 15 minutes. Whip it
again for another minute then heat oil in a karai/pan.

Once the oil is hot, reduce it to medium and scoop a small ball from the mixture and drop it gently into the
oil. Keep going until the pan is almost full. To help achieve good shapes, dip your fingertips in some water
before scooping a ball from the batter and try to drop it into the oil as close to the oil surface as you can,
but be careful not to get burnt!

Fry to a golden colour on medium to low heat, then drain excess oil and remove on kitchen towels. Frying
them on high heat will result in hard centers that will remain uncooked.

Once all are done, take a bowl of warm water, add half a tsp of salt. Dip all the barays into the water and
let them sit there for 2 minutes. This process helps prepare the barays so that they can later absorb the
yoghurt that they will get dipped into. Also, this removes all the excess oil from them.

Remove one at a time and gently squeeze out the excess water between your two palms. Careful not to
break them! Arrange them on your serving plate.

Whip the 3 cups of yoghurt with the rest of the ingredients in the second list (1 tbsp sugar, 1 tsp salt, 1 tsp
red chilli powder and half tsp cumin powder). If your yoghurt is very thick, lighten it a little by adding a
bit of water or milk. Taste and adjust it to your liking.

Pour this yoghurt mixture on the dahi barays. Then drizzle Sweet Tamarind Sauce and sprinkle some chilli
powder or green chutney if you like it extra spicy, some cumin powder, chopped coriander and chat
masala if you like. Cover and refrigerate for at least 20-30 minutes to allow the yoghurt to get absorbed
into the barays.
Serve and enjoy!!

BOUREK

Ingredients:
1 pound of ground beef
3 medium sized onions (chopped)
1/2 teaspoon black pepper
1/4 teaspoon cinnamon
1 teaspoon salt
2 tablespoons oil
2 eggs
1 pack of Phyllo dough sheets

Directions:
Put the ground beef in a pot, and add the chopped onions, pepper, salt, and cinnamon.
Using your hands, thoroughly incorporate the onion, and spices into the beef. This is
actually a trick I learned from my mother. Not only does it get all the spices into the
beef, but mixing in the onions keeps the beef from clumping together as much. When
you're done mixing everything in, add the oil. Stir it around for a bit, then just cover the
pot and let the beef cook on medium low heat. Make sure you stir it every now and then
so the beef doesn't clump together.

The onions are going to release a lot of water as they are cooking; once this water dries
out, that's your cue to crack two eggs on top, and stir them around for a minute or two
until they're cooked with the beef. Once you're done doing that, turn the stove off, and
set the beef aside to cool.

Assembling the bourek is very easy. There are many ways to do it, but this is just my
way. Take a phyllo sheet and place it on the table in front of you so that it is wide, and
not long. Fold one side over to the other side as if you were closing a book. Now take the
bottom end of the sheet that is closest to you, and make a small fold. Put the beef
mixture on that folded part. Next, fold in the right and left sides of the sheet over the
mixture to cover it, and then roll it forward tightly.

Fry on top of the stove for about 5 minutes on each side, or until golden brown. When
the oil gets really hot, they might get brown really fast so just lower the heat and you'll
be fine.

Shami kebab

Ingredients
1 kg ground beef
1 cup chana dal
1 onions, large
1 inch piece of ginger
10 pods of garlic
12 whole red chillie
1 tsp. cumin, heaped
2 tsp. coriander powder
2 sticks cinnamon
3 black cardamoms
20 whole peppercorns
7 to 8 cloves
Salt to taste
24 to 30 ounces of water
Method
Put all ingredients (mentioned above) in a pot of water, and cook until the
water completely dries and lentils are cooked and soft to touch.

Let cool and grind until fine to touch.

Add 1 medium finely chopped onion, 2 eggs, 1 bunch of fresh coriander leaves
(chopped) and 10 to 12 leaves of mint (chopped). Mix well with ground beef
mixture, form kebabs and shallow fry.

Hara masala kebab

Ingredients
2 lbs. ground beef
8 slices of white bread, soaked in water and drained
4 tsp. corn flour, heaped
2 medium sized onions, finely chopped
2 inch piece of ginger
2 eggs
2 tsp. black pepper powder, level
1 bunch coriander, chopped
Salt to taste
4 to 6 green chillie, finely chopped

Method
Mix ingredients together, form patty and shallow fry.
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