Traditional recipes

Arabic stick

Arabic stick

1. Preheat the oven to 260 degrees

2. Mix flour with water, yeast, oil, salt and sugar and knead a crust that is left to rise for about 45 minutes


3. 4-5 small balls are formed from the crust, which are spread with the rolling pin on a surface given with flour. Dough discs half a centimeter thick must be obtained

4. Grease with milk + yolk and sprinkle with sesame seeds

5. In a tray sprinkled with flour, place the discs, as many as they fit, and put them in the hot oven, on the highest level.

6. They must be monitored very well, they bake very quickly, when they are swollen and baked on top they are taken out, and they are placed between clean napkins. That way they won't dry out.


Za & # 8217atar

From the category & # 8222wonderful things I didn't know existed & # 8221, today I present to you za & # 8217atar. Za & # 8217atar is a spice that comes from the Middle East and that came to me because Dan Cherecheș gave it to me the last time I was in Baia Mare. I liked it and it made me curious, I did a little research and found out the following:

Za & # 8217atar defining a family of aromatic plants that include marjoram, oregano, thyme and others with similar flavors. At the same time, define the mixture of these dried plants (can be all or only part) with dried sumac, salt, maybe pepper, occasionally lemon juice and lightly fried sesame seeds. The nice part is that you don't have to go to Jordan after za & # 8217atar, you can prepare your own version at home. Use a teaspoon of oregano, a teaspoon of marjoram, half a teaspoon of basil, half a teaspoon of thyme, a tablespoon of sesame seeds and fry in a non-stick pan with a teaspoon of salt (sprinkle in the pan with the juice of to half a lemon) and a teaspoon of sumac (found newer in any hypermarket). Why would you bother? Because za & # 8217atar is good over hummus, over rubbed beans, over a stew, over cheese cream or over eggplant salad. Not to mention that it is very good on bread greased with extra virgin olive oil or sunflower (from the country).

I, in your place, would try. You can also find it ready-made in Arabic shops. Stay healthy.

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40 Comments

In Bucharest it can be found at the Turk's shop on Berzei Street. 12 ron 1 kg bag.

:) Now I have to prepare Za’atar, I bought cardamom because you made me want it! : p
Thank you, your blog is a delight! :)

I grew up with & # 8222zatar & # 8221 (I didn't know it was written with & # 8216), my mother was in love with this mixture of spices that somehow appeared through & # 821790 and around us, with the landing of enterprising Arabs. I put it everywhere, but especially on some small homemade pork steaks by the stove flame, with a grill of water. Eh, what memories & # 8230

& # 8222the landing of enterprising Arabs & # 8221 & # 8230
foaaaarte hard, congratulations!

If you still mentioned Arab shops, does anyone offer details about store locations in Cluj, where we can find another one?
If you can't name it (don't advertise it), at least the GPS coordinates :)
Thank you, and good luck!

I have never eaten bread spread with oil and such spices in my life

Ady, to eat Arabic glue with zatar & # 8230a wonder! Or Turkish glue. If you want I have a recipe for super lipsticks from a very floury girl.

Recipes are like good jokes & # 8230 are simply shared)

I put it on humus every Wednesday & # 8230 :) so I understand you perfectly. :)


Ma’ccarona Bi Lahmeh (Baked meat pasta)

ingredients

  • 300g spaghetti
  • 300g minced beef / chicken / ram / mixture
  • 1 onion
  • 2 tomatoes
  • 3-4 tablespoons tomato paste dissolved in 3 cups of water
  • 50g mozzarella or cheese
  • 1-2 cloves of garlic
  • 2-3 teaspoons pine seeds
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano or thyme
  • 2-3 teaspoons olive oil
  • salt and pepper to taste

Preparation time: 60 minutes

  1. Boil the spaghetti in salted water for 10-12 minutes. It does not boil completely, but "al dente". Remove from the strainer, rinse with cold water and allow to drain.
  2. In a non-stick pan, sauté the onion with a teaspoon of olive oil until soft and golden, add the minced meat, salt and pepper, mix and fry together for 10 minutes on low heat.
  3. We cut the tomatoes into small pieces. Separately make a sauce of 3-4 tablespoons of tomato paste dissolved in 3 cups of water,
    to which we add crushed garlic, basil, thyme / oregano, salt, pepper.
  4. Cut the tomatoes into small pieces and add the sauce to the pan with the meat and onion, mix and simmer for another 10 minutes to thicken the sauce.
  5. Preheat the oven. Place the spaghetti in a yena bowl greased with a little oil, pour over them the minced meat and tomato sauce, put slices of mozzarella or cheese on top and bake for 15-20 minutes until the sauce drops and the cheese / cheese on top melts.
  6. Fry the pine nuts in 2 teaspoons of oil until golden, taking care to always stir so that they do not burn. We take them out on absorbent paper and we will use them when serving.

Bridge: Pine seeds give a special taste to meat spaghetti.


Lebanese cuisine can be considered a fusion between Mediterranean and Arabic cuisine, being representative in the Mediterranean area, appreciated worldwide and considered one of the healthiest.

It is based on fruits, vegetables (lentils, chickpeas, eggplant, zucchini), lean meat (chicken, fish, seafood), while red meat (especially lamb) is eaten in moderation, but also dairy products, herbs. herbs and spices (mint, parsley, oregano, garlic, enibahar, nutmeg and cinnamon).

The fact that this country has long been the intersection for many civilizations, Lebanese food is diverse and is based on fresh food.

Bread is essential, most dishes being served with it. Lebanese glues are probably the best known.


Salad with Arabic stick

I really like salads and often serve a large salad, which replaces a meal. To be more consistent, in addition to vegetables, I always add an ingredient that keeps me hungry. This time I used some Arabic stick croutons.

I start the salad with the preparation of the croutons, because I want them to cool down before I use them. Here's how simple it is:

& # 8211 I cut 4 medium-sized Arabic sticks into pieces of approx. 5/5 cm

& # 8211 in a non-stick pan I mixed well 4 tablespoons of olive oil with 1 teaspoon salt, 2 teaspoons vegeta, 2 teaspoons smoked paprika and I put the pan on the fire (picture 3)

& # 8211 I let the oil and spices heat up a bit and added the glue

& # 8211 on medium heat I stirred the glue continuously for a few minutes so that it browned evenly (picture 4)

For the salad I used: white cabbage, green onions, tomatoes, cucumbers, olives, lightly browned Prague ham, and for the dressing I put 1 tablespoon of olive oil, a pinch of salt and a little lime. (picture 2)

In the salad I used some croutons, and I put the rest in a bowl and kept them as a snack for the 2nd day. They are delicious as a snack and are much healthier than chips.


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