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MINCED MEAT MAKHLOUTA SOUP

Makhlouta, which literally means ‘mixed’, is a levantine traditional vegetarian soup that is typically made of a mixture of dried vegetables such as lentils and beans. With the addition of some meat, this beautiful soup is best enjoyed during the cold season of autumn and winter.

Recipe

ingredients:

about 100 g minced meat 2 tbsp olive oil
1 onion, finely chopped
1 garlic clove, finely chopped or crushed
1 cup red lentils, washed and drained
1/4 cup rice, washed and drained
1/4 cup bulgur, washed and drained
2 tsp ground cumin
salt & pepper, according to taste
4 – 5 cups water
Lemon juice & slices (optional)

preparation:

In a medium to large saucepan put over medium heat, sauté the minced meat for a about 7 – 10 minutes, stirring often. Set sautéd meat in a small bowl aside.
Using the same saucepan, heat the olive oil over medium heat. Add chopped onion and garlic and sauté for a few minutes stirring often. Add the lentils, rice, bulgur and stir frequently for another few minutes.
Add the cumin. Season with salt and pepper.
Pour about 4 – 5 cups of water to the lentil and rice mixture. Couver the saucepan with a lid. Lower heat and cook for about 15 minutes.
Once the lentil and rice mixture has been thoroughly cooked, you can add the minced meat to it. Cook for a few minutes further.
Serve the soup hot with a slice of lemon (optional: add a few drops of lemon juice to the individual serving bowls).
Enjoy!

the olive oil banana cake loaf…

We all know that bananas and walnuts are two quite different ingredients that work  together beautifully. Now, imagine adding the magic of olive oil to them! It is when great food becomes divine.  A super easy recipe to a super yummy cake. Enjoy!

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tomato & zucchini soup

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Recipe

ingredients:

2 tbsp olive oil
2 medium onions
2 small zucchinis
1 garlic clove
2 large tomatoes
a handful of fresh coriander leaves
2 – 3 tbsp laban (sour yogurt)
salt & pepper, according to taste
1 cup water

preparations:

  • Give the onions, zucchinis, garlic, tomatoes, and coriander leaves a quick chop.
  • Heat the olive oil in a medium-sized sauce pan.
  • Add the onions, zucchini and garlic and sauté them over a medium heat for a few minutes.
  • Add the tomatoes, and coriander. Cover the saucepan with a lid and cook further for about ten minutes, stirring from time to time.
  • Pour all ingredients into a food processor and grind them till as smooth as possible.
  • Return the ingredients to the sauce pan. Add the laban and whisk well till all of the soup is well mixed and smooth. Season with salt and pepper.
  • Return to heat and cook for a few minutes further till desired soup thickness is reached (If you wish a thinner soup consistency, then gradually add some water, while stirring till desired consistency is reached. Then cook for a few minutes further).
  • Your soup is ready to be served 🙂. Enjoy!

chicken noodle soup

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Recipe

ingredients:

2 tbsp olive oil
3 spring onions, thinly sliced
1 garlic clove, grated
1 potato, chopped into small pieces
2 carrots, chopped into small pieces
1 litre chicken stock
200 g cooked chicken breast, shredded
salt & pepper, to taste
1/4 tsp paprika
1/4 tsp ground coriander
1/2 tsp chicken seasoning blend
1/2 cup fresh sweet peas
1/2 cup fine noodles
handful of fresh parsley leaves, roughly chopped
1 lemon, halved and sliced

preparation:

  • In a large saucepan, heat olive oil over medium heat. Add the chopped onions, garlic, potato, and carrots. Sauté for a few minutes (about 5-7 minutes), stirring from time to time.
  • Add the chicken stock to the sautéd vegetables, bring to a simmer. Add the shredded chicken breast. Season with salt, pepper, paprika, coriander, and chicken seasoning.
  • Now add the peas and noodles and cook further for about 10 minutes.
  • Once peas and noodles are cooked, your soup is ready.
  • Serve the soup sprinkled with some parsley along with a slice of lemon.
  • Enjoy!