Libyan Stuffed Bell Peppers

My mom used to make this dish when I was very young. Then, she stopped making it for a long time. It’s been years since I had had this dish but the taste was still on my tongue and in my mind. It was something I was craving for a long time. So, I took the recipe from her and decided to make it on my own. Well, MISSION ACCOMPLISHED!!!

This dish is so flavorful. What makes it even better is that it is so easy to make. All over the Middle East there are many recipes to Stuffed Vegetables or Mahshi (in Arabic) or Dolma (in Armenian). Most of them taste more or less the same. The Libyan version, however, has a unique taste that you will not forget!

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Ingredients:

  • 3 bunches parsley, finely chopped
  • 1 bunch green onions, finely chopped
  • 1/2 bunch fresh mint, finely chopped
  • 1/2 tablespoon red pepper
  • 2 tablespoons Bharat
  • 1/2 tablespoon black pepper
  • 2 tablespoons Turmeric
  • 1/4 teaspoon Caraway powder
  • 1/4 teaspoon Coriander powder
  • 2 tblspns tomato paste
  • 4 Medium tomatoes, pureed
  • 2 lbs ground beef
  • 1/2 cup arborio rice
  • 1/2 Cup olive oil/ghee
  • Mini Bell Peppers
  • 2 tblspns beef boullion
  • 1 Cup water

 

Directions:

  1. Wash the peppers and cut off the tops & remove seeds. Set aside.
  2. Place first 14 ingredients in a bowl and mix well.
  3. Fill the hollowed bell peppers with filling. Do not stuff all the way to the very top. Leave about ¼ of an inch from the top because the rice will expand while cooking and it will overflow.
  4. Place the stuffed peppers in a baking dish standing up.
  5. Preheat oven to 400F.
  6. Mix together water and beef boullion. Pour in baking dish.
  7. Cover and place in oven. Let cook for 1 1/2 hours.
  8. Remove cover and continue to cook for an additional 20-30 minutes.

*Serve hot with a side of yogurt or as is.

If you make this recipe, be sure to snap a photo and hashtag it #EATDRINKPLAYLA. I’d love to see how yours turned out!

Yum

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Roasted Chicken with Potatoes

There are so many recipes out there made of chicken. I personally love cooking with chicken. While most of the time I love cooking with only the chicken breast, occasionally a whole chicken does wonders. Most of the flavor of chicken comes from its bones and skin, making a whole chicken more tasty than just chicken breast. I know there are about a billion different ways for roasting a chicken. This recipe requires you to flatten the chicken. This is a great way to cook a whole chicken in less time, and ensure it is kept moist and full of flavor.

To flatten the chicken you use a pair of kitchen scissors or a knife to cut out the backbone. You’re going to flip the chicken over so that its breast side is down. You’re going to cut all the way along both sides of the backbone from the neck to the bottom. Flip the chicken back so it’s breast side is up again. Spread it out in the baking dish. Then use the heel of your hand to push it down all over so that it’s a uniform height.

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Ingredients:

  • 1 whole chicken
  • 4 tablespoons mustard
  • 8 tablespoons shatta
  • 1 cup olive oil
  • pinch black pepper
  • pinch salt
  • 1 tablespoon white vinegar
  • 3/4 cup lemon juice
  • lemon zest
  • 1 tablespoon chicken boullion
  • 1 onion, sliced
  • 8 cloves garlic
  • 2 jalapeño
  • 7 bay leaves
  • 10 cardamon pods, crushed open
  • 5 potatoes, cubed

Directions:

  1. Preheat oven to 425F.
  2. Flatten the chicken n put it in a baking dish.
  3. Add cubed potatoes, onion slices, 2 jalapeños sliced in half lengthwise, 8 cloves of garlic, bay leaves, and cardamom seeds.
  4. In a separate bowl mix together 8 tablespoons shatta, 1/2 cup lemon juice, 1/2 cup olive oil, splash of white vinegar, 3 tablespoons of country Dijon mustard, salt, black pepper, lemon zest and chicken bouillon. Mix well and pour on top of the chicken and potatoes.
  5. Place the baking dish, covered, in the oven at 425F for 1 1/2 to 2 hours.

If you make this recipe, be sure to snap a photo and hashtag it #EATDRINKPLAYLA. I’d love to see how yours turned out!

Yum

 

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Pot Roast

This is a recipe we have had in our family for as long as I remember. We used to have it once a year, on Christmas, but it has become such a family favorite, we make it all the time now! The roast is so flavorful and so tender, it just falls apart. There are so many ways to serve it that it’ll taste different every time. Some side dishes I like to serve it with are rice, scalloped potatoes, roasted potatoes, and roasted carrots. I’ll post these recipes up soon, promise!

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Ingredients:

  • 3 lbs eye of round
  • 1 head garlic
  • pinch salt
  • pinch black pepper
  • pinch red pepper
  • 3 Cups red wine
  • stick butter
  • pinch canola or Palmolive oil
  • 1 onion

 

Directions:

  1. Marinate the meat a night to two before you are going to serve this dish. Poke holes in meat and stick peeled garlic cloves in them. Place meat in a bag and add salt, black pepper, and red pepper all over it. Pour red wine all over and put it in the refrigerator. Keep turning the bag so it marinates equally.
  2. Begin cooking a few hours before serving. Add some butter and some canola oil in a pot and sear the meat all over really well.
  3. In the meanwhile, boil water in a tea kettle.
  4. Once meat is seared well and water has boiled, pour the remaining marinade over the meat till it’s almost covered but not completely. If necessary, add water. Add salt, black pepper, red pepper, and a whole peeled onion in the water.
  5. Put on low heat and keep boiling, turning the meat once in awhile. It’s gonna cook like this for a three to four hours.
  • Note: Keep tasting the water every time you turn the meat to see if you need to add more seasoning.

If you make this recipe, be sure to snap a photo and hashtag it #EATDRINKPLAYLA. I’d love to see how yours turned out!

Yum

myTaste.com

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