Taro and swiss chard recipe

qulqas with salk قلقاس بالسلق

 

Health benefits of Swiss chard

• Swiss chard, like spinach, is the store-house of many phytonutrients that have health promotional and disease prevention properties.


• Chard is very low in calories (19 kcal per 100 g fresh, raw leaves) and fats, recommended in cholesterol controlling and weight reduction programs.


• Chard leaves are an excellent source of antioxidant vitamin, vitamin-C. Its fresh leaves provide about 33% of recommended levels per 100 g. As a powerful water-soluble antioxidant, vitamin C helps to quench free radicals and reactive oxygen species (ROS) through its reduction potential properties. Research studies suggest that regular consumption of foods rich in vitamin C help maintain normal connective tissue, prevent iron deficiency, and also help the human body develop resistance against infectious agents by boosting immunity.


• Chard is one of the excellent vegetable sources for vitamin-K; 100 g provides about 700% of recommended intake. Vitamin K has potential role bone health by promoting osteotrophic (bone formation and strengthening) activity. Adequate vitamin-K levels in the diet help limiting neuronal damage in the brain; thus, has established role in the treatment of patients suffering from Alzheimer's disease.


• It is also rich source of omega-3 fatty acids; vitamin-A, and flavonoids anti-oxidants like ß-carotene, α-carotene, lutein and zea-xanthin. Carotenes convert to vitamin A inside the body.


• It is also rich in B-complex group of vitamins such as folates, niacin, vitamin B-6 (pyridoxine), thiamin and pantothenic acid that are essential for optimum cellular metabolic functions.


• It is also rich source of minerals like copper, calcium, sodium, potassium, iron, manganese and phosphorus. Potassium is an important component of cell and body fluids that helps controlling heart rate and blood pressure by countering effects of sodium. Manganese is used by the body as a co-factor for the antioxidant enzyme, superoxide dismutase. Iron is required for cellular oxidation and red blood cell formation.

 

Here is a famous Egyptian recipe for taro with swiss chard

Ingredients:

 



 



Half boiled meat
Taro
Swiss Chard
gresh green Coriander
fresh green dill
6 Cloves of garlic

Instruction:

Cut taro and wash it with hot water as many times as you can, till its't gummy

And then put taro with meat and soup

Of course meat is prepared before as boiled meat with onion
Cardamom and Bay leaves and spices



 

leave it on fire with meat and after a while before the meat is fully cooked, add Coriander and dill.

then we

prepare the Swiss Chard

Put fat on fire then add garlic and Swiss Chard.

take care so its not over cooked.
we want it rough and dry like this.



then take it to kitchen chopper to cut it too small.

add it to the taro with meat
Stir and add salt and black pepper
Leave on fire for a while then we are done.
This the final shape

 



 

Its good to eat it with white rice



and Eggplant Pickle



Enjoy it

TOMATO & CHICKPEA SOUP

TOMATO & CHICKPEA SOUP
HASA TAMATAT MA' HUMMUS

 

Serves 8 to 10

 

* 2 tablespoons butter

* 2 medium onions, chopped

* 2 cloves garlic, crushed

* 1/4 c. finely chopped fresh coriander leaves ( cilantro )

* 1 can chickpeas, 19 oz.

* 3 cups tomato juice

* 4 cups water

* 1/2 cup rice, rinsed

* salt and pepper to taste

* 1/4 teaspoon cumin

* 1/4 teaspoon allspice

 

 

Melt the butter or margarine in a saucepan over medium heat, then saute' the garlic and onions until they turn golden brown.

Add the coriander leaves and stir-fry for a further few minutes; then stir in the remaining ingredients and bring to a boil. Cook over medium heat for about 20 minutes, or until the rice is cooked.
Serve warm with crusty bread.

TABOULI

Ingredients:

 

* 1/2 cup very fine bulgur

* 2 bunches parsley

* 2 medium tomatoes, finely chopped

* 1 small onion, thoroughly minced

* 1 teaspoon salt

* 1 teaspoon dry mint

* 1/4 cup olive oil

* 1/4 cup lemon juice

 

 
Instructions:

 

 

Soak bulgur in enough fresh water for about 15 minutes.

Drain well.

Toss all ingredients in a large cooking bowl and add oil last.

Chill the mixture in the refrigerator.

Serve the mouthwatering dish decorated with lettuce leaves.

SHORBA ARNABEET BALADI

SHORBA ARNABEET BALADI

SPICY, HOMESTYLE CREAM OF CAULIFLOWER SOUP

Even though the weather where I live is unseasonably warm for a late January day, I made this hearty soup for lunch. Try it!

 

*2 cups chicken broth

 

*1 small onion, chopped

 

*2 cups chopped cauliflower

 

*Hot sauce to taste

 

*2 tablespoons butter or margarine ( optional; omit for low fat)

 

*2 tablespoons all purpose flour

 

*ground pepper, salt to taste

 

*1 cup low-fat milk

 

 

 

 

Combine the chicken broth, onion, cauliflower and hot sauce in a sauce pan. Bring the mixture to a boil, and simmer until the vegetable bits are tender. Use a slotted spoon to remove the vegetable to a food processor and pulse until smooth. Repeat until all the cauliflower is smooth ( if you don't have a food processor, you can use a food mill or potato masher). In a separate saucepan or small skillet, melt the butter, add the flour and pepper and make a roux. Add the roux to the milk and stir well. Add the milk mixture to the soup ( in the original saucepan ); cook and stir until thickend and bubbly. Do not let the soup burn. Adjust seasonings to taste. Makes 3 or 4 servings.

 

 

Note: if you like hot spicy food, don't be afraid to add more hot sauce to the soup.

 

SALATIT KRUMB

Cabbage Salad

Ingredient:

 

* shredded white cabbage leaves

* 1 finely chopped onion

* 1 tb. oil

* 1-2 tablespoons lemon juice

* 3-5 crushed garlic cloves

* salt

 

 

Instructions:




 

Sprinkle the salt onto the cabbage and onion and rub well. Rinse and drain. Mix oil, lemon juice, garlic and salt and pour over the cabbage-onion mix. Toss well.

SALATIT 'ADS BI-GIBBA BROWN LENTIL SALAD

Ingredient




*2 cups brown lentils

 

*2 spring (green) onions

 

*2 tablespoons lemon juice

 

*2 tablespoons olive oil

 

*salt

 

 

Cover lentils with double their amount in water and boil until tender. Drain and cool.

 

Slice onion, white root part only, and soak in lemon juice. Mix all ingredients together before serving.

 

SALATA BATATIS

SALATA BATATIS
(POTATO SALAD)

This Arabic potato salad is a refreshing change from the standard mayonnaise version, perfect for serving at barbecues and picnics.

 

* 5 large potatoes, cooked, peeled and diced into ½ inch cubes

* 2 hardboiled eggs, peeled and chopped.

* ¼ cup finely chopped green onions

* ¼ cup finely chopped parsley

* 2 tablespoons finely chopped fresh mint

* ¼ cup olive oil

* 2 cloves garlic

* ¼ cup lemon juice

* salt & pepper to taste

 

 

Place the first six ingredients in a large salad bowl. In a separate bowl, mash the garlic with the salt, then add the lemon juice & stir. Add the dressing to the rest of the ingredients and toss gently, being careful not to crumble the potatoes and the eggs. Serve chilled.

 

Serves 4 to 6.

RUZZ BI-L-KHUDAR

RUZZ BI-L-KHUDAR
Rice with Vegetables

Ingredient:

 

1 thinly sliced onion
2-3 ripe tomatoes, peeled & chopped
2-3 sweet green peppers, finely chopped
2-3 carrots, finely chopped or shredded
2 cups rice
3 cups water
cooking oil
salt & pepper

 

Instructions:

 

Saute' first 4 ingredients in a small amount of cooking oil and remove from pan. With the same oil, fry the rice, stirring constantly, until each grain is coated with oil. Add the water, bring to a boil, then reduce heat and simmer until water is absorbed and rice is cooked, according to directions on the rice packaging. Add the vegetables and stir well. Heat thru if necessary.

 

RICE PILAF WITH GOLDEN VERMICELLI

Ingredients:




 

* 3/4 c. vermicelli, 1" lengths
* 1 1/2 TB. melted butter
* 1 1/2 TB. Olive Oil
* 1 1/2 cups long grain rice
* 3 cups boiling water or chicken broth
* 1 1/4 tbs. salt
* Freshly ground black pepper or ground cinnamon for garnish

 

 

 

In a 2-quart casserole, over low heat, saute' the vermicelli in butter and oil until golden, stirring constantly. Be careful not to burn the vermicelli. Stir in the rice and fry until glazed, about one minute. Add the boiling liquid and the salt and boil for one minute. Reduce the heat to low and simmer, covered, until liquid has been absorbed, about 15-18 minutes. Remove the pot from the heat, cover and let rest for about 10 minutes before serving.

 
Sprinkle with one of the spices and fluff with a fork right before serving.

PISTACHIO COUSCOUS

Ingredients:

 

500           g instant couscous

300           ml boiling chickens or vegetable stock

65           g melted butter

80           g raisins

1           grated lemon, rind of

50           g roasted sliced almonds

80           g pistachio nuts

salt & freshly ground black pepper

 
Instructions:

 

1.     Place the couscous in a bowl and add the boiling stock.

2.     Leave for 5 minutes until couscous has softened and liquid is absorbed.

3.     Stir in melted butter, raisins, lemon rind and nuts.

4.     Season to taste.

ORZO AND PEAS HERB SALAD

This is Mediterranean, but all of the ingredients would be found in Egypt.

 

 

Ingredients:

 

 

1 pound orzo pasta

8 ounces peas

2 stalks celery, trimmed and diced

1/2-ounce fresh oregano, chopped

1/2-ounce fresh chives, chopped

1/2-ounce fresh parsley, chopped

3-4 cloves garlic, minced

2 tablespoons extra virgin olive oil

2 tablespoons red wine vinegar

5 tablespoons lemon juice or juice of one lemon

2-3 plum tomatoes, diced

Pinch of white pepper

Pinch of salt

 

 

Directions:

 




Cook orzo in lightly salted boiling water for 7 minutes or until cooked through. Remove to a colander, drain, and rinse well with cold water.

 

Place orzo in a large serving bowl; then drizzle 1 teaspoon of olive oil around the orzo and toss well.

 

Cook the peas in slightly salted boiling water for 1-2 minutes, drain, and rinse with cold water in a colander.

 

Mix peas and orzo together, slowly adding all the other ingredients until well mixed.

 

Add salt and white pepper to taste.

ORANGE AND RADISH SALAD WITH CINNAMON VINAIGRETTE

Makes 6 (1 cup) servings

 

 

INGREDIENTS

 

 

Vinaigrette

 

1/3 cup olive oil

1/4 cup lemon juice

2 tablespoons orange juice

2 1/2 teaspoons sugar

1 teaspoon McCormick® Ground Cinnamon

1/2 teaspoon McCormick® Ground Cumin

1/8 teaspoon McCormick® Ground Red Pepper

1/8 teaspoon salt

 

 

Salad

 

 

3 seedless oranges, peeled and thinly sliced

1 bunch fresh radishes, thinly sliced (about 1 cup)

1 package (6 ounces) baby spinach or 6 cups torn spinach

1/4 cup sliced almonds, lightly toasted

 

 

 

DIRECTIONS

 

 

In a small bowl, blend vinaigrette ingredients. Set aside.

In a large bowl, combine all salad ingredients except almonds.

Just before serving, toss half of vinaigrette with salad mixture. Sprinkle with almonds. Serve remaining vinaigrette at the table.

ORANGE & OLIVE SALAD WITH CUMIN

A refreshing winter salad, with seasonal navel oranges.

 

* 8 navel oranges, peeled and white pith removed, sliced

* 3/4 cup good quality black olives, cut in half and pitted

* 1 red onion, sliced very thinly

* juice of one medium-sized lemon

* 1/2 - 1 tsp. ground cumin (to taste)

* salt and freshly ground black pepper

* 1 Tb. olive oil

 

 

 

Toss together oranges, olives and onion.  Mix together lemon juice, cumin, salt and pepper, then which in oil.  Toss with the salad and serve. Serve 6.

NORTH AFRICAN CAULIFLOWER SOUP WITH CUMIN, CHIVES AND FENNEL

Ingredient:




 

2 1/2           cups chopped onions

2           tablespoons vegetable oil

2           cups diced potatoes

5           cups chopped cauliflower

2           teaspoons ground cumin

1 1/2           teaspoons ground fennel

4           cups hot water

2            vegetable bouillon cube

2           tablespoons fresh lemon juice

salt & freshly ground black pepper

chopped tomatoes and chives

 
Instructions:

 

1.     In a large Dutch oven or saucepan, saute onions in vegetable oil for 5 to 10 minutes, or until translucent.

2.     Add the potatoes, cumin, and fennel; cook for 1 minute.

3.     Add the hot water; cover, turn up the heat and bring to a boil.

4.     Add the cauliflower and bouillon cubes and return to a boil.

5.     Lower the heat and simmer, covered, for 10 minutes or until the vetetables are tender.

6.     In a blender, puree and vegetable/broth mixture until smooth.

7.     Add lemon juice, salt, and pepper to taste.

8.     Reheat the soup, being careful not to scorch it.

9.     Serve warm; garnish with chopped tomatoes and chives.

FRESH MOZZARELLA, TOMATO AND BASIL CAUSCOUS SALAD

Ingredient:

 

* 2 cups diced tomato

* 3/4 cup diced fresh mozzarella cheese

* 3 tablespoons minced shallots

* 2 teaspoons extra-virgin olive oil

* 1/2 teaspoon salt

* 1/2 teaspoon fresh ground black pepper

* 1 garlic clove, crushed

* 1 1/4 cups water

* 1 cup uncooked couscous

* 1/4 cup chopped fresh basil

* Basil leave for garnish (optional)

 
Instructions:

1. Combine first 7 ingredients in a large bowl, cover and marinate in refrigerator 30 minutes.
2. Bring water to a boil in a medium saucepan and gradually stir in couscous. Remove from heat; cover and let stand for 5 minutes. Fluff with a fork and cool. Add couscous and basil to tomato mixture, toss gently. Garnish with basil leaves if desired. 5 servings; serving size 1 cup.

MOROCCAN PUMPKIN SOUP

This is the time of year when everyone north of the equator thinks of fall and the coming winter. Soups made from squashes, even in North Africa, are a seasonal favorite. Here is a good one to try.

 

* 2 ½ pounds orange pumpkin

* 3 ½ cups chicken stock

* 3 ½ cups milk

* salt and white pepper

* 2-3 teaspoons sugar, or to taste

* 2/3 cup measure of raw rice, but cook it for this recipe

* 1 teaspoon cinnamon garnish
Remove the peel, seeds and fiber from the pumpkin and cut it into pieces. Put it into a large pan with the chicken stock and the milk, season with salt and pepper, and sugar and simmer for 15-20 minutes or until tender. Lift the pumpkin out and puree in a food processor or mash with a potato masher. Return to the pan.

Bring to a boil once again, add the cooked rice, and simmer to heat through. Add a little water if necessary to have a light creamy consistency. Garnish with a dusting of cinnamon. Serves 6.

MEAT SOUP OR FATTA

Fatta is a traditional soup served by the Coptic Christians of Egypt as the first meal after the Lenten fast period.

 

 

* 1 lb. lean beef or lamb, cut into small pieces

 

* 6 c. water

 

* salt and pepper to taste

 

* 1 medium onion

 

* 3 tablespoons butter

 

* 5 cloves garlic, crushed

 

* 1 teaspoon vinegar

 

* 1 loaf Arabic pita bread, dried in the oven until crisp

 

* 2 cups cooked rice

 
Make a broth by simmering the meat in the water with the salt, pepper and the whole onion, until the meat is tender.  Then skim off the froth, and discard the onion.  Remove the meat with a slotted spoon and drain on paper towels. Set aside.

Melt 2 tablespoons of the butter in a frying pan. Fry the meat over high heat until well browned, then remove to a serving bowl and keep warm.

Fry the garlic in the remaining butter until golden brown.  Stir the contents of the frying pan and the vinegar into the broth; then bring to a boil.
Just before serving, break up the bread into the soup;  then divide into individual bowls. Present the meat and the rice separately, allowing each person to serve themselves.

MIRIAM'S CRUNCHY CHICKEN SALAD

 

Ingredients:

 

* 2 c. cooked white meat chicken, cubed ( may used canned )

* 1/2 c. sliced celery

* 1 c. coarsely chopped walnuts

* 1 c. green or red seedless grapes, cut in half lengthwise

* 3/4 c. scallions, chopped

* 1/2 c. low fat mayonnaise ( less or more to taste )

garnish with lettuce, grapes, walnuts if desired
Instructions:
Combine ingredients gently and serve cold. May be multiplied to increase servings.

MANGO-CHICKEN-RICE SALAD

Ingredient:

 

1 1/2          cups uncooked rice, preferably short grain

 

1 1/3           lbs boneless skinless chicken breast

 

2           tablespoons oil

 

1 1/4           teaspoons salt

 

3/4           teaspoon fresh ground pepper

 

3/4           cup chopped red onions

 

1            mango, peeled and cut into 1/2 inch dice

 

1            avocado, peeled and cut into 1/2 inch dice

 

3 1/2           tablespoons lime juice (about 2 limes)

 

3/4           cup chopped cilantro

 
Instructions:

 

1.     Cook rice until done, and rinse with cold water.

 

2.     Coat chicken with 1 tbs.

 

3.     of the oil, and season with 1/4 tsp.

 

4.     of the S/P.

 

5.     Cook chicken until done; when chicken is cool enough to handle, cut into 1/2" dice.

 

6.     Toss the rice, chicken, onion, mango, avacado, and rest of the oil (1 tbs), remaining salt and pepper, lime juice, and cilantro.

 

7.     Chill for at least 1 hour before serving.

KISHK

KISHK-soup

Method

1. fry the onions until brown, but not burnt and keep separate
2. gently cook the garlic in the butter on a slow heat for a minute or so without browning it.
3. add the flour and blend to a past
4. add the yogurt one or two spoons at a time and blend gently (you may have to increase the heat a little) until all the yogurt is mixed. at this stage I had to use an egg whisk to beat the lumps out).
5. add a little of the chicken stock and all of the onions (you can keep some for garnish if you want)
6. keep stirring and add the rest of the stock
7. simmer for about 5 mins. and stir occasionally
8. add salt and pepper and simmer for 5 or so more mins. (if it gets too thick add more stock or a little water).
9. turn heat off an let it rest for 5 mins. or so (if you can wait that long)
10. bil hana wil shefa

It was delicious. Kind regards

 

Comments

By the way Kishk seems to be very forgiving, I made it with chicken stock cubes with real chicken stock and when there was no trace of chicken in the house a couple of beef stock cubes did the trick (the colour was a bit on the dark side but who cares!). I really hope you enjoy it.