Mains

Molokhia

Molokhia

Ingredients

1 kg Molokhia Leaves ( fresh or frozen - preferably not diced )
1 Organic Chicken ( go vegan and use vegetable broth )
1.50 l Water
1 Onion ( large - cut into quarters )
2 Cinnamon Sticks
3 Bay Leaves
11 Onions ( small golf ball size )
1 tbsp Coriander ( ground )
3 tsp Cinnamon ( ground )
2 Garlic ( full bulbs for mashing )
1 tbsp Butter
1 Coriander ( bunch )
1 Lemon ( juice )
Salt ( to taste )

Directions

Wash and pick the stem off the Molokhia, dry well. Once dry, roughly chop the leaves.

In a pot, Boil chicken with onions, cinnamon sticks, bay leaves, salt and pepper for 1.5 hours.

Remove the chicken, bay leaves and cinnamon sticks from the broth, leaving only the onions.

When the chicken has cooled, shred and put aside for later.

Smash garlic cloves together with salt and grounded coriander and fry in butter with the fresh coriander leaves.

Place the garlic mixture into the broth. (At this point, I like to puree the onion and garlic mixture into the broth, but you can leave it as is)

Add grounded cinnamon and bring the broth to a boil again.

Add molokhia leaves and mix in well. (If you are using frozen molokhia, do not boil for too long as the molokhia will become slimy)

Simmer for about 20 minutes. Add lemon juice and salt to taste. Top with shredded chicken.

Serve with vermicelli rice, and top with onion and vinegar, toasted pita , or chilis.


Lamb Shanks

Lamb Shanks

Ingredients

2 tbsp Olive Oil
2 tbsp Tomato Purée
250 ml Light Red Wine (pinot noir)
2 tbsp Flour (plain)
500 ml Stock (vegetable / chicken / lamb)
4 Lamb Shanks
1 Onion (finely chopped)
2 Carrots (chopped)
2 Celary Stalks (chopped)
6 Garlic Cloves (peeled)
Bay Leaves
Thyme
Parsley (optional)
Salt (to taste)

Directions

In a large hot frying pan, add half the oil and brown the lamb shanks all over, then transfer them to the slow cooker. This will take you about 10 mins and you may need to do it in batches. 

Add the remaining oil to the frying pan and fry the onion gently until it starts to turn translucent, then stir in the tomato purée and flour and cook for a minute.

Add the red wine and bring it to a boil, stirring the flour and purée into the wine until you have a smooth sauce around the onion pieces. Tip into the slow cooker. Pour the stock into the same pan and bring it to a boil, then tip into the slow cooker.

Add the carrots, celery, garlic, bay leaves, thyme and parsley stalks to the slow cooker and put the lid on.

Cook on low for up to eight hours or on high for four hours. Turn the shanks over at some point during the cooking.

After 6-8 hours the lamb should be tender and starting to fall off the bone.

If the sauce is too thin lift out the lamb and carrots and tip the sauce into a pan, boil it rapidly until it starts to thicken before adding the parsley.


Beef Shawarma

Beef Shawarma

Ingredients

Meat
1 kg Beef Cuts (flanks, sirloin or prime rib)
Marinade
cup White Vinegar
3 Crushed Mastic
¼ cup Olive Oil
9 Garlic Cloves (sliced)
2 Onions (sliced)
2 Lemons (sliced with skin on)
2 ½ tbsp Meat Shawarma Spice mix
1 tsp Salt
Tahini Sauce
2 tsp Tahini paste
1 cup Lemon Juice (freshly squeezed)
1 Garlic Clove (crushed)
1 cup Water (if needed)
Salt (to taste)
Sandwich
½ cup Italian Parsley (finely chopped)
Sumac
Tomatoes (grilled)
French Fries
Pita Bread

Directions

Shawarma Marinade
Mix the shawarma spices with the vinegar, mystic, salt and olive oil in a blender for a couple of minutes.

Cut the beef into fajita strips.

In a bowl, rub the meat with the marinade, sprinkle more olive oil if it seems dry then rub again, set aside at room temperature for 2 hours, before placing it into the fridge overnight.

The next day add garlic, lemon and onion slices and mix well and a low to marinade for few hours.

Mix the shawarma every hour before placing it into the oven.

Oven Roasting
Lay the shawarma pieces in a Pyrex tray with a bit of marinade, cover the trap tightly with aluminum foil, then gently bake at 270F - 300F for 1.5 hours.

Once cooked, shred the meat on a cutting board and serve hot. This roasting method will make the meat very tender and juicy and will almost fall apart.

Tahini Sauce
In a small bowl, whisk the Tahini paste, crushed garlic, lemon juice and salt until you turn the paste into a sauce.


Roasted Cauliflower Pasta with Creamy Tahini Sauce

Roasted Cauliflower Pasta with Creamy Tahini Sauce

Ingredients

1 kg Cauliflower (medium sized head broken into small florets)
6 Garlic cloves (skin-on)
4 tbsp Olive oil
340 g Quinoa or whole wheat Pasta
2 cups Kale (chopped)
cup Pomogrante
cup toasted Pine Nuts
2 pinches red Pepper flakes (crushed)
Salt and Pepper
For Tahini Sauce
¼ cup Tahini
¼ cup Water
3 tbsp Fresh Lemon juice
1 large Garlic clove (minced)
¼ tsp Sea Salt (fine)
1 pinch Cayenne Pepper (optional)

Directions

Prepare the lemon tahini sauce by combining all the ingredients in a small food processor. Taste for seasonings and adjust as needed. You can always add a bit more tahini if the mixture is too thin or more water if the mixture is too thick.

Preheat the oven to 425F. On a sheet pan toss the cauliflower and garlic with the 3 tbsp olive oil and sprinkle with salt, pepper and crushed red pepper flakes.

Bake in the oven until the cauliflower is brown all over, about 30 minutes. Toss halfway through cooking. When cool enough to handle peel the garlic cloves.

Wash and chop kale, massage lightly with 1 tbsp olive oil.

Bring a large pot of lightly salted water to a boil. Cook the pasta until al dente. Drain the pasta, reserving about 1/4 cup of the cooking liquid.

In a large bowl toss the pasta with the cauliflower, garlic and kale. Drizzle with the tahini sauce and toss until everything is evenly coated.

Garnish with toasted pine nuts and pomegranate seeds.