Month: February 2022

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Frying small fish / Samak Bezri

Frying small fish (Samak Bezri)

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Ingredients Method

Ingredients
  

  • 1/2 kg small fish
  • 1 litre oil
  • salt
  • black pepper
  • 1 cup corn starch
  • or 1 cup fine semolina

Method
 

  1. Clean the fish from the inside and wash them with water,
    leave them to dry in a colander in the fridge.
  2. Put in a food bag the semolina or the corn starch, salt and pepper, mix them well,
    and add batches of fish, mix
  3. In a frying pan put the oil and heat it
  4. Shake off the semolina mixture from the fish and put the fish in the oil.
  5. add the fish by batches, fry till well cooked or as desired.
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Sprouted chickpeas

Sprouted chickpeas

Sprouted chickpeas are chickpeas that have been soaked in water and allowed to germinate for some time, typically 2-3 days.
During this time, the chickpeas start to sprout, which means they develop tiny roots and shoots. Sprouting enhances the nutritional profile of chickpeas by increasing their vitamin and mineral content and making them easier to digest.
Sprouted chickpeas can be used in various dishes, such as salads, soups, stir-fries, or even eaten on their own as a nutritious snack.
They offer a crunchy texture and slightly nutty flavour.
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Prep Time 1 day
Course: Side Dish, Snack, vegan
Cuisine: Lebanese
Ingredients Method Notes

Ingredients
  

  • 1 kg chickpeas
  • water

Method
 

To sprout chickpeas, you can follow these steps:
  1. Wash the dry chickpeas thoroughly under running water to remove any dirt or debris.
  2. Place the washed chickpeas in a large bowl or container and cover them with plenty of water. Ensure there is enough water to completely submerge the chickpeas.
  3. Allow the chickpeas to soak in the water for a full night, typically around 8-12 hours. This soaking process helps to soften the chickpeas and initiate the sprouting process.
  4. The next day, drain the water from the soaked chickpeas using a colander or strainer.
  5. Place the drained chickpeas back into the bowl or container and cover them loosely with a clean kitchen towel or cloth.
  6. Leave the chickpeas to sprout for several hours, usually around 12-24 hours. During this time, the chickpeas will start to sprout tiny roots and shoots.
  7. Check on the chickpeas periodically to ensure they are sprouting evenly and are not becoming too dry. If needed, you can lightly mist them with water to keep them moist.
  8. Once the chickpeas have sprouted to your desired length, they are ready to be used in your favourite recipes or eaten as a nutritious snack.

Notes

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Mjadret loubyeh

Mjadret loubyeh

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Servings: 4 people
Course: Main Course
Cuisine: Lebanese
Ingredients Method

Ingredients
  

INGREDIENTS:
  • 1 cup red or black beans
  • 1/2 cup cracked coarse wheat (bulgur)
  • 2 medium onions
  • 1/2 cup olive oil
  • 1/2 teaspoon black pepper
  • 1 teaspoon cumin
  • 1 teaspoon salt

Method
 

INSTRUCTIONS
  1. Prepare the Beans: Begin by soaking the beans in water overnight. Then, strain them.
  2. Cook the Beans: Place the soaked beans in a cooker with approximately 5 to 6 cups of water. Cook until the beans are well cooked.
  3. Prepare the Onions: In a separate pan, fry the chopped onions with salt until they turn a golden brown colour (avoid burning them).
  4. Combine Ingredients: Add the cooked onions to the beans and bring to a boil. Allow them to boil for 15 minutes to tenderize the onions.
  5. Add Bulgur: Next, add the cracked coarse wheat (bulgur) to the mixture. If necessary, you can add 1 cup of boiled water to adjust the consistency.
  6. Simmer and Stir: Reduce the heat to low and simmer the mixture, stirring constantly until the bulgur is well-cooked. The texture should be fluid, and the colour should be dark brown.