Tamatem Bel Bassal Recipes

GIBNA WITH TAMATUM OR CHEESE WITH TOMATOES

Steps:

• Use a fork to mash the cheese in a medium mixing bowl.
• Add the tomatoes and cucumber.
• Mix well.
• Add in some of the oil if the mixture is too dry.
• Fill each half pita bread to eat as a sandwich or serve the dip and pitas as an appetizer.

REAL HOMEMADE TAMALES

Steps:

• Place pork into a Dutch oven with onion and garlic, and add water to cover. Bring to a boil, then reduce heat to low and simmer until the meat is cooked through, about 2 hours.
• Use rubber gloves to remove stems and seeds from the chile pods. Place chiles in a saucepan with 2 cups of water. Simmer, uncovered, for 20 minutes, then remove from heat to cool. Transfer the chiles and water to a blender and blend until smooth. Strain the mixture, stir in salt, and set aside. Shred the cooked meat and mix in one cup of the chile sauce.
• Soak the corn husks in a bowl of warm water. In a large bowl, beat the lard with a tablespoon of the broth until fluffy. Combine the masa harina, baking powder and salt; stir into the lard mixture, adding more broth as necessary to form a spongy dough.
• Spread the dough out over the corn husks to 1/4 to 1/2 inch thickness. Place one tablespoon of the meat filling into the center. Fold the sides of the husks in toward the center and place in a steamer. Steam for 1 hour.
• Remove tamales from husks and drizzle remaining chile sauce over. Top with sour cream. For a creamy sauce, mix sour cream into the chile sauce.

FERAKH BEL TAMATEM

Steps:

• Heat the butter with the oil in a skillet. Put in the chicken breasts, season with salt and pepper, and brown them lightly on both sides.
• Add the garlic, tomatoes, sugar, and cinnamon. Cook for 15-20 minutes, or until the chicken is done but still juicy.

TAMATEM BEL BASSAL

Steps:

• Put the tomatoes in a bowl with the onions and parsley or cilantro. Dress with a mixture of oil and vinegar or lemon juice with salt and pepper and cumin, if using.