Thug Kitchen

[Thugilex]

Welcome to My Kitchen !

[Thugilex]

2 lb Ground lamb, beef or turkey
1 cup Fresh parsely chopped finely
1 tsp Allspice
1 cup Finely chopped onions
3 tsp Salt
1/4 tsp Pepper

Method
This is so good!!! I serve it with Hummus, tabouleh, and pita bread.
combine all ingredients in a bowl and shape into small logs (about this big
Cook on the grill or deep fry-I add more allspice and less salt, this recipe come directly from Lebanon and they tend to use more salt than we do in all the recipes.

[Thugilex]

1/4 cup Pine nuts
2 tbl Butter
1/2 lb Lamb shoulder, ground
1 med Onion, finely chopped
1/8 tsp Cinnamon
1/8 tsp Allspice
Salt and pepper, to taste

Method
Brown pine nuts in butter until golden. Then add meat and saute for 10-12 minutes. Add chopped onions and spices and cook until onions are limp. Remove from fire.

[Thugilex]

1 lb Chick peas, (soaked for 24 h
1 med Onion
1 med Potato, peeled
4 x Garlic cloves
1 tsp Ground coriander
1 tsp Cumin
2 tsp Salt
1/2 tsp Pepper
1/2 tsp Cayenne
1 tbl Flour
Vegetable oil for frying
2 tsp Baking soda

Method

Drain chick peas. Quarter onion and potato. Run all through fine holes of the meat grinder along with the garlic two times. Add all remaining ingredients except baking soda and vegetable oil. Mix well.
Run through grinder once more. Mix again. Cover and leave to rest for two to three hours. Heat oil for deep frying. While oil is heating add baking soda to the chick pea mixture. With dampened hands, form mixture into balls the size of a walnut, then flatten slightly into a patty. Deep fry, making sure patties are cooked through and are golden brown. Remove from oil with a slotted sthingy and drain on paper towels.

[Thugilex]

1/2 kg or 4 medium-sized chicken breasts, cubed

For the marinade
2 cloves of garlic crushed
1/2 tsp mixed spices
1/4 tsp ground cumin
1/4 tsp paprika
1/4 tsp chilli powder
2 Tbs tomato ketchup
2 Tbs lemon juice
2 Tbs oil
3 Tbs water

Method

The success of this recipe rests almost entirely on the marinade while you can prepare it beforehand and refridgerate it for future use. If using chicken breasts, skin them cut them in small cubes. Marinate the chicken cubes in all the above ingredients for at least 1/2 hour. To cook, place the chicken with the juices in an oven tray, cover with foil and cook in preheated oven on medium to high for 1/2 hour. Remove foil and stir. Return the tray to oven, uncovered for 5-10 minutes or until the chicken is well cooked. Serve with potato wedges, salad and Toum

[Thugilex]

1 lb. beef or lamb cut into 1/2 inch cubes

3 Tbsp. Olive oil

1 lg. onion - chop fine

1 can white kidney beans

2 lb. green beans - fresh or frozen

1 can tomatoes - mashed

1/4 cup tomato paste

1/4 tsp. cinnamon

1 1/2 tsp. salt (or to taste)

1/2 - tsp. pepper (or to taste)

1 1/2 cups water (or more if too dry)

Method

1. Cut or break green beans into @ 2 inch lengths.

2. In pot saute meat in oil until meat is browned. Add chopped onion and saute 2-3 minutes. Add beans, stir well. Add water, cover and cook @ 1 hr.

3. Add tomatoes, tomato paste, salt, pepper and cinnamon. Cook @ 15 minutes.

[Thugilex]

Ingredients:

3 lb halibut, cod or haddock
1 tablesthingy olive oil
4 to 5 large onions, sliced thick
1/2 cup of water
2 tablesthingys tahini (sesame oil)
Juice of 2 lemons

Method

Cut the cleaned fish into chunks.
Remove bones, head, and tail; drain and saute the pieces lightly in oil.
Add the onions and cook until they are lightly browned. Then arrange in a shallow baking pan with the onions on top of the fish.
Add water.
Beat sesame oil and lemon juice together.
Pour over the fish and stir lightly around it.
Bake in a moderate oven 350F for 20 minutes, or until bubbling and brown.

[Thugilex]

2 small Pita Bread (or 1 lg. sumac herb Pita bread)
10 Romaine lettuce leaves
1 bunch sliced radishes

3 chopped green onions
1 sliced cucumber
3 tomatoes, cut in wedges

1 Celery stalk - chopped
1/4 cup parlsey-chop fine
2 crushed garlic cloves

2 Tbsp. sumac herb (if using Sumac herb Pita, omit this)
1/4 cup fresh chopped mint (or 2 Tbsp. dry mint)
1/4 cup lemon juice (or to taste)

1/4 cup olive oil
1 tsp. Salt (or to taste) and pepper (to taste)

METHOD

Put Pita bread into 300 degree oven to crisp. Break it into bite size pieces and put into a large salad bowl. Mix lemon juice, olive oil, herb, garlic, salt and pepper in jar. Mix it well and set aside. Wash, drain and dry lettuce leaves. Tear them into bite size pieces and add to bread. Add all remaining ingredients. Toss salad well.

[Thugilex]

3 lg. bunches of parsley
1/2 cup burghul wheat (course cracked wheat)
2 cups water
6 green onions (incl. ends)
2 lg. diced tomatoes
1/4 cup fresh mint, chopped (2 Tbsp. dry)
1 1/2 tsp. salt
1/2 tsp. pepper
1/3 cup lemon juice (or to taste)
1/4 cup olive oil

METHOD

1. Soak crushed wheat in water in large mixing bowl 5 minutes. Cup in your hand and squeeze out excess water as tight as possible. Set aside.
2. Wash parsley well and drain well. Remove stems and chop very fine. (I use kitchen shears.) Add to wheat.

3. Chop onions fine and along with remaining ingredients, add to parsley and wheat mixture.

4. Toss well. Serve with Romaine lettuce leaves. Tear leaves into small pieces and scoop up Tabouli to eat.

[Thugilex]

Ingredients:
5 large ripe plum tomatoes
1/2 cup chopped green onions
1/4 cup chopped cilantro
1 tablespoon fresh oregano
2 cloves minced garlic
1 teaspoon minced hot pepper
1 tablespoon olive oil
2 teaspoons fresh lim juice
salt & pepper to taste

Method

Dice tomatoes into small pieces and place in bowl. (Tomatoes may be skinned and seeded if desired)
Add the rest of the ingredients and let sit a room temperature to allow the flavors to blend. If not used within 4 hours, refrigerate

[Thugilex]

Ingredients:
* Beef: 1-1.5 kg
1 small cup arabic coffee cup (lebanese measurements now) of vineger
* 2 cloves of garlic
* Half a lemon
* All spice black pepper
* salt
* shawarma spice (If you don't have any the all-spice will do the job you can use both at the same time).
* Two seeds of 'hail' you know the stuff you put in coffee and tea

Method
1) slice the meat very thin but not too small in size
2) add a little bit of salt
3)add a little more salt, the two garlic, then proceed to crush them until the garlic is meshed really good
4) add the lemon juice the vinegar, the all spice, the shawarma spice, black pepper, with the garlic/salt mixture and mix very well in a seperate bowl.
5) Pour the sauce on the the meat and mix well
6) cover the meat well and allow to marinade for 8 hours or overnight
7) Cover the meat well in a pot or in a saucepan and either cook on the stove or in the oven for approx. 45 mtns. After 30 mtns. keep checking to make sure they are not being overcooked. Keep the heat on a little below medium. *do not drain sauce before cooking*

Besides meat you will need parsley, and onions
The onions should be sliced and mixed with 'soumac', I don't know what this is called in English, it is a spice that is red and very sour you can also add tomatoes if you want, or pickles.
Anyhow you add the meat, the taratour sauce, the parsley, and onions to a big piece of pita bread and proceed to role it into a magnificent delicious sandwhich!!

[Thugilex]

Ingredients:
- 4 Chicken fillet peices (Medium size) cut to cubes
- 3 Garlic cloves (Mashed)
- 1/2 kilo Plain yoghurt
- 1 Table spoon Peprika
- 1/4 mug veg. oil
- 1 tea spoon salt
- Pepper to taste

Method:

Chop Chicken to cubes, about 2.5 cm (1 inch).
Mix Peprika with yoghurt and add the oil, salt, pepper and mashed garlic.
Put Chicken in the mix and leave to saok for 6 hours or over night.
When ready, Preheat oven to Gaz Mark 7. Put in a tray and put in oven on top shelf.
Keep in oven for 30 minutes, or until chicken turns brownish, turn chicken around, and put back in oven for another 30 minutes.
When ready remove chicken peices from tray, put on a plate and serve with chips and salad.
You can also make sandwiches of this.

[Thugilex]

Ingredients:
1 kg (32 oz) fried or grilled fish,
flaked 1 cup finely chopped onion
1 cup finely chopped green bell pepper
½ cup finely chopped coriander
½ cup ground pine nuts, almonds, and pistachio nuts
3 cups sesame paste sauce (Tahini, taratour)
1 tbls dried coriander
A dash of ground paprika
½ tspn ground chili (red pepper)
½ tspn ground cumin
½ cup olive oil
½ tspn salt

Method:

Fry in hot oil onion, bell pepper, and coriander until soft.
Stir in spices, salt and ground nuts.
Pour sesame paste sauce over the mixture, stir constantly on medium heat until the oil’s bubbles appear and the mixture thickens.
Pour mixture in serving platter.
Garnish with fish flakes, lemon wedges, fried pine nuts and some chopped parsley

[Thugilex]

Ingredients:
3 tablespoons olive oil
4 boneless, skinless chicken breasts
4 ounces diced onion
12 ounces ground beef or ground lamb
1 tablespoon minced garlic
2 teaspoons ground cinnamon
1 teaspoon ground allspice
1/4 teaspoon ground cayenne pepper
3/4 teaspoon salt
1-1/2 cups long grain rice
3 cups hot chicken stock, lamb stock or water
2 tablespoons minced parsley

Method:

Heat the olive oil over high heat in a heavy bottomed pan (pref-erably cast-iron).
Sauté the chicken breasts on both sides until they are golden brown.
Remove the chicken breasts from the pan and set aside.
Add the onion and ground beef or ground lamb to the same hot pan.
Cook until the onions and meat is beginning to brown, then add the garlic and cook another minute or two. Add the cinnamon, allspice, cayenne pepper and salt; sauté two minutes while stirring.
Stir in the rice making sure that it is fully incorporated with the oil and spices, place the chicken breasts in the rice.
Pour in the stock or water and cover with a tight fitting lid or aluminum foil. Bake in a 375 oven for 20 minutes.
Remove the pan from the oven and sprinkle with minced parsley.

[Thugilex]

Ingredients:
Dried Moghrabieh, 1/2 bag (Buy from a Middle Eastern store)
1 wholeChicken, with skin, cut up,washed, (can use any combination parts)
10 whole small onions,
1 cup, finely chopped butter, 3/4 cup, separated cinnamon, 2 teaspoon black pepper, 1 teaspoon white pepper, 1 teaspoon salt, 1 teaspoon chic peas, 20 ounce can (drained)

Method:

In a very large skillet brown the onions in the