Cheese Sambusak

Cheese Sambusak

1 lb. flour

½ tsp. baking powder
½ stick melted butter
¼ cup water
1 egg
a pinch of salt
½ package dry yeast
¼ cup warm water
¼ tsp. sugar
 
1 1/2 cups grated any combination of left  over cheese 

1 egg

Combine yeast withsugar and water until dissolved (10-15 mins.). Combine the remaining dough ingredients with the yeast and knead until the dough becomes soft. Cover the dough with a towel for 3-4 hours.

Combine cheese ingredients . Divide the dough into walnut size balls and roll with rolling pin into a circle. Place one tsp. of the cheese mixture in the lower half of the circle, turn and close firmly. Bake for 15-20 minutes at 375º F.


Enjoy

Elinoar

Tomato soup

Tomato Soup


3 tabsp. butter

2 ribs celery, sliced

3 lb. tomatoes, seeded and coarsely chopped

2-1/2 tabsp. flour

2 cups low-sodium chicken broth

1/3 cup fat-free half-and-half

3/4 teasp. garlic salt

Freshly ground pepper to taste

1 cup cooked rice



Melt butter in a large skillet. Add celery and sauté over medium heat for 10 minutes or until very soft, stirring occasionally. Add tomatoes and cook for 5 minutes more. Sprinkle flour over the top and stir well. Add broth and cook for 15 minutes.

Puree in a blender or food processor and return to pan. Add half-and-half, garlic salt pepper and rice. Cook for 3  minutes more or until very hot.


Enjoy

Elinoar, aka Lior

Flat Yemenite Moist Bread

2 cups flour
2 teas. dry yeast
2 cups water
1 teas. sugar
3/4 teas. salt


Combine ingredients to a liquid mixture. Cover and refrigirate for up to 10 hours.
Pour from the mixture to a non stick pot and warm on low heat until it starts to bubble.


Arrange on plate with thini sauce, any sauce, next to a boal of soup or with jam .

Tasty any way.

Enjoy

Elinoar

Kubbeh - cooked & fried

The earliest archaeological evidence for wheat cultivation comes from the Levant.
Originated in the Middle East, wheat has been a staple food since ancient times .

Wheat easily processed into various types of food. Wheat is the major ingredient in most breads, crackers, cookies, doughnuts, muffins, macaroni, pizza, and many prepared dishes. Wheat is common thickener in soups and sauces.


Semolina
Semolina is a wheat by product, coarsely ground durum wheat, a highly glutinous (hard) wheat. It is also made into the staple couscous. Semolina is used in many brands of dried pasta because of its ability to stand up to kneading and molding.

The Greeks believed that burgul, another by product of wheat, was a gift from Demeter, the goddess of agriculture. Its uses are numerous. From salads to soup, from breads to desserts. It is a nutritious extender and thickener for meat dishes and soups. Bulgur will absorb twice its volume in water and can be used in place of rice in any recipe.


Kubbeh - Ethnic jewish-iraqi traditional dish for stuffed semolina patties in pumpkin sauce. Highly recommended. Kubbeh can be made by semolina or bulgur.


Kubbeh in pumpkin sauce

150 gr' semolina, salt, 3/4 cup water

1 chopped onion, 100 gr' minced meat, oil, 1/4 teas. baharat*, pinch cinnamon

Sauce - 1/2 kg. cubed pumpkin, 1 grated tomato, 1 lemon juice, 2 tabs. sugar, pinch pepper, pinch paprika, 100 gr' raisins, 1 tomato paste, 4-5 C water, salt, according to your taste.

Pour semolina into a bowl. Add salt and water gradually until mixture is flexible and convenient to work with. Wet hands and creat semolina balls. Placed on waxed paper.

Pan fry the onion with some oil. Add meat and fry it until meat loses its pink color. Season. Cool .

Create a hole in each ball , add some filling. Close ball and tight well while create flat patties. Take small pot, heat oil and add pumpkin, tomato, spices, raisins, sugar, lemon juice, tomato paste and water. Bring to boil and insert in the flat semolina burgers. Cook for 30-40 minutes on low heat.

Highly recommended dish.

Fried Kubbeh

3/4 lb bulgur
3/4 lb ground beef or lamb
2 onions
4 tabs chopped mint leaves
1 tabs chopped parsley
1 teas baharat
1 tesp cumin
1 tsp cinnamon
Salt and pepper
Oil for frying

Soak bulgur in water for 20 minutes. Squeeze out as much watr as possible. Place onion, burghur, 1/2 lb beef and herbs in a food processor and run the machine to grind it into a fine dough. Add a little water if it becomes too hard. Season with salt, pepper, pcumin and cinnamon. Chill.

Chop 1 onion and cook it in oil until translucent. Add beef and stir until the redness disappeared. Season with salt, pepper and baharat.

Wet your hands , make balls with the dough and using your finger to make a hole in each patty, aiming at having a thin wall. Place 2 teas filling inside each patty and close giving them an oval shape. Deep fry . Eat warm.

Enjoy

Elinoar, aka Lior