Lebanese cuisine is known as one of the best kitchens, so every Lebanese region is famous for serving its own dishes based on its origins, so how about if the Ramadan table is from the Central Bekaa region and decorated by the young chef Amal Ibrahim Saloum - from the town of Kafr Zabad, Zahleh known as the bride of the Bekaa - with its delicious recipes with flavor Local.
Al-Jazeera Net learned about some of its Ramadan kitchen recipes, which carried with them the wonderful taste and delicious aroma.
Amal was able to prove her professionalism in the art of cooking among many Lebanese "culinary experts" and participated in many television programs, including "Blive" on "LBC" and "Tita Latifa" for 6 consecutive years and for more than 20 episodes. She also presented a cooking program on the radio in Lebanon, honed her talent and set up cooking courses with several institutions, and decided to develop herself, so she studied business administration in a university and gave classes at the vocational institute for the education of hospitality.
After that, she launched on her official social media pages to prepare the most delicious recipes in her own style. She was also famous for her "chef Amal" from all kinds of jams, juices, municipal kiosks, and others, and she excelled in teaching culinary arts, and she succeeded, with her easy and simple method, in winning the admiration of her followers.
Chef Amal Salloum has proven her worth among the culinary experts in Lebanon and has participated in many cooking programs (Al-Jazeera)
Chef Amal also suggests some alternative solutions in light of the high price, which has become a priority for the lady of the house, who has become cheating on many of her requirements, especially the high cost of lemon.
Sour grapes are the first lemon substitute
Chef Amal initially points out that "grape acid" (grapes before they ripen) has become an alternative solution in light of the exorbitant price tag of lemon. Sour grapes are grapes before ripening and are distinguished by their sour taste. Sour grapes are used to add flavor to dishes, and the substitute for lemon is in salads and some Cooking such as grape leaves and stuffing, and the grape leaves are well squeezed until we get juice, filter it and then add a little salt to it, and it is packed in dry bottles, sealed with a little oil and then the bottles are closed well and kept in the refrigerator (refrigerator) for the time of use.
It is also prepared for use as other juices with sugar in the summer, and it is a refreshing and nutritious iced juice.
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A post shared by Amal Ibrahim (@chef_amal_salloum_)
Here, readers and readers of Al-Jazeera Net acquaint themselves with easy-to-prepare and inexpensive Ramadan recipes, and make the breakfast table in the blessed month of Ramadan delicious and full of flavor after a long day of fasting.
"Kiosk" is an irreplaceable Lebanese taste
Amal decided to present a delicious dish printed with the Lebanese Bekaa flavor, which is famous for its wonderful taste and smoothness of mixing and cannot be dispensed with, and it is the "kishk" meal, similar to what is known in some Arab countries as "jameed", which is a mixture of milk and bulgur (boiled and crushed wheat) And it differs in different types of bulgur, whether it is soft or coarse, white or dark, and other types of wheat.
After mixing the bulgur with milk, rub it well, and put it in the sun for a period of between 6 and 9 days until it dries well, and then it is taken to the mill, grinded and placed in a place far from moisture, and stored over the course of a whole year and used in different dishes.
Soup Bowl "Potato Kiosk" by Chef Salloum (Al Jazeera)
Potato Kiosk soup
Here she introduces us to "potato kiosk", which is a soup rich in vitamins and gives energy and vitality to the body.
Ingredients: 1 kilo of chopped potatoes, medium cubes, 150 grams of minced meat, minced garlic 4 cloves, chopped onions, one grain, oil, salt water as needed, a stall as needed (varies from one type to another according to the fat).
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A post shared by Amal Ibrahim (@chef_amal_salloum_)
Preparation
: Chop the onions, fry, add the minced meat, and fry well.
Add half of the garlic, then the potatoes, and stir the mixture well.
The potatoes are covered with water and left for 45 minutes until soft.
Then add cold water (1 to 1.5 cups) and the necessary amount of stall.
When it boils, add fried crushed garlic with a little oil. Serve this soup hot, and it is very delicious with toast.
Fish kibbeh and a distinctive, new and easy recipe offered by Chef Amal Salloum (Al Jazeera)
Fish kibbeh in an innovative way
Chef Amal also presents a distinctive, new and easy-to-measure recipe, describing it as "the most delicious ever".
Ingredients:
one kilo of fish fillet, fine white bulgur 300 grams, onion for kebbe 50 grams, coriander green bunch, orange peel zest, zest of lemon peel, salt, cumin, olive oil for kebbe 100 grams.
The filling:
Saffron, salt, onion, wings (in the shape of a crescent) 250 grams, almonds 50 grams.
To decorate:
Peel an orange, peel a lemon, or peel Abu Sfeir (poppy) if any.
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A post shared by Amal Ibrahim (@chef_amal_salloum_)
Preparation method:
clean the fish well from the spines or use the fillet to obtain pure meat.
Finely chop the fish.
The bulgur is soaked separately.
Squeeze the bulgur and add it over the finely chopped fish and rub well.
Add salt, pepper, orange peel and grated lemon very finely to obtain a consistent paste, and coriander can be added according to taste.
Preparing the filling:
Chop the onions with wings and fry with olive oil to wilt, add saffron if found, as well as pine nuts or almonds, and stir the mixture well.
Preparing the tray:
spread the tray with oil, then extend the kibbeh and decorate it with a knife, then add olive oil and put it in the oven until maturity, and decorate with parsley and lemon slices and serve with the salad, and the kibbeh is sometimes served cold.
Eggplant moussaka by Chef Amal Salloum (Al Jazeera)
Moussaka eggplant
Chef Amal Masaka, eggplant is considered the master of useful fasting foods in Ramadan, as it is a light meal on the stomach and delicious taste and one of the desired Ramadan foods because it is easy to prepare and healthy for the body.
Ingredients:
one kilo of eggplant, tomato slices 300 grams, chickpeas 150 grams, olive oil 50 grams, half a liter of water, onions and wings 300 grams, tomato sauce 30 grams, garlic 50 grams, a pinch of white pepper, vegetable oil for frying 300 grams.
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A post shared by Amal Ibrahim (@chef_amal_salloum_)
Preparation:
Peel the eggplant lengthwise, or circles or squares, according to taste.
Fry in oil until blonde, then put on a colander to get rid of the excess oil.
Peel the onions, chop the wings, and fry in olive oil.
Add the garlic, then the chopped tomatoes with chickpeas and stir, then add the pepper.
Lay the eggplant in the tray, then add the previous mixture.
Then add tomato slices and water and put in the oven, and leave to simmer for a quarter of an hour.
Serve cold or hot to taste.
The delicious Quraish candy recipe from Bekaa, with two ingredients only (Al-Jazeera)
Quraish candy with a special flavor
And sweets with the month of Ramadan have a special story, as the fasting person has more desire to eat sweets than normal days, so Quraishha has a special flavor, and it is one of the old sweets and is considered one of the easiest types of sweets that are prepared, it only needs two materials, namely milk and lemon juice or white vinegar .
The Quraysha is an extract like cream that is extracted from boiled milk in an easy way, after which honey or sugar is added, and it is taken with a spoon, and it is also beneficial to the body as it contains calcium and various vitamins needed to build the bones of the body.
Ingredients: 2
liters of whole milk.
Two tablespoons of white vinegar.
Nuts to decorate as desired.
And the method is detailed in the attached video.
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