Khubaz Pita With Jelly Recipes

KHUBZ ARABI (PITA OR FLAT BREAD)

Steps:

• In a large bowl, scatter the yeast over the warm water and stir until dissolved.
• Add the salt.
• While kneading constantly, gradually add 6 cups of flour and 2 tablespoons of oil until the dough is smooth and elastic. Continue to add more flour if the dough still sticks to your hands.
• Put the dough into a large, greased bowl and turn dough to grease all sides of it.
• Cover with a dry tea towel and let rise in a warm place until doubled in size, about 1 1/2 hours.
• Preheat oven to 375-degrees F.
• Punch dough down gently.
• Divide the dough into 24 equal portions and shape them each into smooth balls.
• Place on a floured surface and dust tops lightly with flour. Cover with a dry tea towel.
• Let rest undisturbed 15 minutes more.
• Roll out each ball into a 6-inch diameter circle.
• Place on greased baking sheets.
• Bake in 375-degree F oven for 10-12 minutes or until the bread puffs. Do not leave baking unattended.
• YUM!

KHUBAZ (PITA WITH JELLY)

Steps:

• Spread each pita lightly with butter.
• Top with a layer of jelly.
• Cut the pitas in half and serve.
• Khubaz is usually served as an accompaniment to salads.

HABANERO JELLY

Steps:

• Remove stems, seeds and membranes from bell peppers.
• Remove stems only from habaneros.
• Put bell peppers, habaneros and vinegar in a food processor and process until smooth.
• Combine pepper mixture and sugar in a non-corrosive pot.
• Bring to a boil, reduce heat and simmer for 20 minutes.
• Add pectin, bring to a full rolling boil that won't stir down. Boil for 1 minute.
• Ladle into jars and follow proper canning procedures.

GREEK JELLY BEAN

Steps:

• Pour ouzo and cordial into a highball glass with ice, top off with lemonade.

PASTA WITH YOGURT/MINT SAUCE

Steps:

• Cook pasta according to package directions and drain.
• Mix yogurt, crushed garlic, salt, and mint leaves together in a bowl and beat with a wooden spoon until the mixture is very creamy.
• Pour the warm sauce over the prepared pasta and toss.

MHALBI

Steps:

• In a small bowl, dilute the cornstarch with 1/2 cup of the milk. Set aside.
• In a heavy, medium saucepan, bring the remaining 2 1/2 cups of milk, sugar, and cinnamon stick to a boil.
• Add the cornstarch mixture.
• Whisk continuously until the mixture thickens, about 5 minutes.
• Remove from the heat and remove the cinnamon stick.
• Optional: stir in the orange flower water. Pour into 5 dessert bowls and let cool.
• Sprinkle with the chopped almonds. Serve chilled or at room temperature.

PERSIAN STEW - GORMEH SABZI

Steps:

• Simmer lamb, whole dried limes, garlic and water in a stew pot until meat is tender, about 1 hour. Skim scum from pot.
• Meanwhile, wash all greens very, very well and drain in a colander.
• After lamb is tender, strain stock and skim off any fat. Put meat and dried limes aside in a bowl for the moment.
• Bring the stock to a boil in the stew pot. Add greens and simmer until well wilted. Cool and puree greens in food processor. Leave it with some texture, not a smooth puree. I use the "pulse" feature.
• Return greens to pot and add lamb, limes, kidney beans, cinnamon and nutmeg. Bring to a boil. Simmer to allow flavors to blend and sauce to thicken, about 10-15 minutes. Season to taste with salt and pepper.
• Remove limes to serve.
• Serve with steamed white basmati rice. Some people like to put a dollop of plain yogurt on the stew to serve.

PATATES FOURNO RIGANATES (BAKED POTATOES WITH OREGANO)

Steps:

• Scrub potatoes under cool running water.
• Place in a large, heavy saucepan with enough water to cover potatoes completely.
• Boil potatoes over medium heat 20-25 minutes, or until potatoes are fairly soft but not mushy.
• Drain in strainer, cool to room temperature, then peel.
• Preheat oven to 350*.
• Cut potatoes into slices about 1/4 inch thick and place them in a 1 quart baking dish.
• Pour olive oil over potatoes. Add lemon juice, oregano, and salt.
• Stir very gently to keep potato slices from breaking.
• Bake uncovered for 20 minutes.