Dinner Menu: Steamed Rice, Lamb & Veg stew, M'sayr, Fruit Salad, Basbousa

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Dinner Menu: Steamed Rice, Lamb & Veg stew, M'sayr, Fruit Salad, Basbousa

Post by Aisha on Thu Jan 23, 2014 5:59 am

salaam 


Main Course:
~*~ Libyan Steamed Rice (Ruz M'bowakh) ~*~
Steamed Egyptian(round grained) Rice with Lamb & Vegetable stew

Salad:
~*~ M'Sayr ~*~
- refreshing fresh 'pickle' / salad (Libyan)
Spicy Hot and Refreshing!

Dessert:
~*~ Fresh fruit Salad ~*~
Using Seasonal Fruits

~*~  Basbousa ~*~
(Rich semolina sweet, made with heavy tinned cream)

Green Tea with Mint leaves / Earl Grey tea

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Re: Dinner Menu: Steamed Rice, Lamb & Veg stew, M'sayr, Fruit Salad, Basbousa

Post by Aisha on Thu Jan 23, 2014 6:19 am

salaam


~*~ Libyan Steamed Rice (Ruz M'bowakh) ~*~


This is a traditional and very satisfying Libyan meal which I encourage you to try  The vegetables are so colourful and delicious and very good for you. It's very suitable for when you are having guests too.
The recipe requires a kaskaas(couscousier) or a steamer, or you can use a metal sieve that fits well over the saucepan inshaAllah.


Pieces of Lamb (chops, steaks) according to number of people
I Onion
2 or 3 chopped Tomatoes
1-2 tablespoons of Tomato paste/puree
A few hot fresh Chilli Peppers (2 or 3)
1/2 teaspoon each of Red Pepper, Baharaat ( mixed spices similar to garam masala) and Turmeric (also a little ground black pepper if you like).
1 teaspoon of Salt


Vegetables include some or all of the following (scroll down the page for quantities):
Potatoes , Zucchini, Eggplant, Pumpkin or Carrots or both ,'green leaves' such as Chard / Spinach / Cabbage or even Brussels Sprouts


~*~ ~*~ ~*~ ~*~ ~*~ ~*~ ~*~



Chop the onion and fry it - stirring it from time to time - heat not too high so as not to burn it.
Then add the meat and continue frying a little - also add the spices
and approx 1 teaspoon of Salt

Add to this 2 or 3 chopped tomatoes (can be put in the blender with a little water). Also add 1-2 tablespoons of Tomato paste/puree. Fry a little longer then add enough water to cover.



4 - 5 cups of Egyptian round-grained Rice (pick out any stones and rinse well)

Put the rinsed rice in the steamer and cover with a firm-fitting lid above the cooking meat and it's sauce (add a few extra cups of water to the stew to allow for evaporation as the heat needs to be quite high to produce enough steam) - leave it for approx 10 minutes until the rice absorbs some of the steam and almost becomes one solid mass.

BE CAREFUL WHEN REMOVING THE LID AS THE STEAM WILL BE VERY HOT

Remove the rice into a large bowl (you will need a large spoon to scrape out the rice) and cover with tepid water and leave for approx 5 minutes so that the rice absorbs some of the water (you will see that it starts to form little peaks and start to rise above the water - like small islands) break up the rice a little in the water - be careful it's still quite hot.

Strain the water off the rice, then return the rice to the steamer. Pour a small amount only of Olive oil or other cooking oil onto the rice and stir it around a bit then cover again with the lid.

Check from time to time that there is sufficient water in the stew - giving it a stir to prevent the meat from sticking to the bottom of the saucepan. Also give the rice a stir occasionally - perhaps every 10 minutes.



in the meantime prepare the vegetables :

approx 3-4 medium Potatoes cut in half,
3-4 Zucchini,
Eggplant (optional)
Pumpkin (cut into potato sized chunks) or Carrots.
'green leaves' such as Chard / spinach / cabbage or even Sprouts (Brussels Sprouts)

When the meat is cooked remove it from the 'stew' and keep it hot (perhaps in a small saucepan with a little of the liquid from the stew.

Then add the vegetables to the stew in the pan to cook for approx a further 20 mins or however much time is required. It is a good idea to add the Pumpkin and Cabbage a few minutes after the other vegetables as they need less time to cook.

The rice may be cooked before the vegetables - it should be quite firm and 'nutty' inshaAllah. From time to time you can also add a little of the liquid from the stew over the rice while it is in the steamer. It is almost impossible to go wrong with this rice as it cannot burn or get too sticky. Mix a little butter into it and a sprinkle of salt at the end of the cooking time.



~*~ ~*~ ~*~ ~*~ ~*~ ~*~ ~*~



Traditionally served with a salad, some radishes and M'Sayr



~*~ ~*~ ~*~ ~*~ ~*~ ~*~ ~*~


Last edited by Aisha on Thu Jan 23, 2014 6:42 am; edited 1 time in total

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Re: Dinner Menu: Steamed Rice, Lamb & Veg stew, M'sayr, Fruit Salad, Basbousa

Post by Aisha on Thu Jan 23, 2014 6:20 am

salaam

M'Sayr - a traditional Libyan pickle/salad

Fresh hot chillies, cucumber and carrot all cut into strips or diced in a spicy fresh lemon brine with chopped garlic added - this is a very tasty and appetising 'salad' where the peppers are not eaten unless you really enjoy that.

The beauty is in the actual liquid part which you can sip in small quantities from your spoon or sprinkle over the rice and sauce.

Lemon lovers will really enjoy this.

 Spices are : ground caraway, a tiny bit of ground cumin and ground red pepper. You will need to add water to cover the mix and quite a bit more and approx 1/2 teaspoon or more of salt. Add the salt little by little stirring it in a tasting it as you go. It should be quite salty but take care not to overdo it. Also some chopped Dill or Coriander leaves can be chopped and added to give more flavour.

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Re: Dinner Menu: Steamed Rice, Lamb & Veg stew, M'sayr, Fruit Salad, Basbousa

Post by Aisha on Thu Jan 23, 2014 6:21 am

salaam

Fresh fruit salad
This is very quick , nutritious and delicious mashaAllah!

Amount for family of 6-10

3 Bananas
3 Apples (red or yellow as the green apples tend to be too sharp)
1 or 2 oranges or peaches (whatever is in season or available) or canned fruit
1-2 cups fresh fruit juice (orange, cocktail and/or the juice of the canned fruit)
optional suggestions:
Yellow pears, grapes (halved and seeded), mango, apricots etc.(there are no strict rules! )
Almonds (skinned and soaked in water)
Little lemon juice.

Wash and chop up all the fresh fruit - leaving the peels on apple for the colour and benefit of the fibre, though you may prefer to remove the skin from pears if it is too coarse
If you squeeze a little lemon juice on the fruit as you add it to the bowl this will prevent it from going brown on exposure to the air - or the fresh fruit juice will probably suffice if you are using it.

I have made this with only the Apples and Bananas with fruit juice and it has always gone down very well alhamdulilah.

You can serve it with cream or ice-cream if you like

waSalaamu alaikum,
Aisha :heart:  


Last edited by Aisha on Thu Jan 23, 2014 6:41 am; edited 1 time in total

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Re: Dinner Menu: Steamed Rice, Lamb & Veg stew, M'sayr, Fruit Salad, Basbousa

Post by Aisha on Thu Jan 23, 2014 6:22 am

salaam

Basbousa

Ingredients:

2 cups semolina
1 cup dessicated coconut
3/4 cup sugar
1 large spoonful butter melted OR 1/4 cup oil
2-3 teaspoons baking powder
vanilla
1 egg
2 tins sterilised cream ( such as Puck or Nestle make)
nuts to decorate.

Syrup for pouring over basbousa AFTER cooking :

2 cups sugar
2 cups water
squeeze of lemon juice
orange blossom water / rosewater 1 or 2 tablespoons.

Boil until desired thickness of syrup is reached. Mix all ingredients together ( I like to mix the dry ingredients together first ), then pour or spoon into greased tin. Mark into squares or diamond shapes and place a nut into each shape. Temp. 170 - 180 moderate oven until golden brown (approx 20 - 30 mins).Pour over syrup & allow to cool before removing from tin. InshaAllah enjoy!

(I will try to take some pics next time I make this inshaAllah)

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