Today's chef, Samar Al-Nabahin, a member of the Palestinian Association of Culinary Arts from Gaza City, tells Al-Jazeera Net in her interview on the social networking site (Facebook), "I have a hobby of cooking since I was young and I have always been researching and learning about it."
Although she studied English at the university, she practiced her hobby of cooking while studying, then this hobby culminated in studying cooking in advanced local courses in Palestine, and Arabic and international electronic courses (online) related to food safety and cake making.
Al-Nabahin opened her project "Eat my house with Samar" in Gaza in 2014 for home eating, so she prepared meals and promoted them through the Internet, and met with success and approval from followers.
Al-Nabahin presented several TV and radio episodes in cooking. She researched the field of cooking and wrote recipes in a number of weekly magazines, including the Palestine newspaper, and continued her path towards training in this field. She also worked in the Legal Research and Consultation Center in training battered women, so she trained them to prepare various kinds of pastries and pickles. And Albanians to help them create their own businesses.
She participated in many exhibitions related to food, worked in the field of preparing appetizers for wedding parties, and worked with UNRWA, "the Refugee Relief Agency," in preparing meals for foreign employees residing in Gaza.
And she continues to pursue her hobby in cooking on her YouTube channel, and she continues to learn and research despite having the title of Chef, as she says to Al Jazeera Net.
Today, we are presented with selected recipes from various international cuisines.
Carrot and beetroot juice prepared by Chef Samar Al Nabahin (Al Jazeera)
Carrot and beetroot juice
Ingredients:
2 boiled beetroot, 2 boiled carrots, sugar to taste, water.
Method:
Put the ingredients in an electric mixer, and add a little water and sugar.
Mix until the ingredients are homogeneous, then filter and pour into serving cups.
Lettuce and apple salad
It is from French cuisine with Arabic additions like pomegranate molasses.
Ingredients: green apples, diced walnuts, lettuce, lemon, pomegranate molasses, honey, salt, olive oil.
Method: Chop the lettuce, and cut the apples into cubes.
Layer them alternately, adding a few nuts each time.
Then mix the "sauce" ingredients (dressing) honey, lemon, pomegranate molasses and olive oil well, and put them on the salad.
Jeb Al Tajer appetizers as prepared by Chef Samar Al Nabahin (Al Jazeera)
Dealer's pocket
It is one of the recipes for pancakes that traces its origin to the American cuisine, so named because it resembles a pocket.
It is sometimes classified as quick sandwiches, and it is a quick-to-prepare recipe that does not require much time or effort, and can be prepared using various fillings such as meat, tuna, chicken and others.
Ingredients:
Toast bread, chicken pieces (half a kilo), a medium grain of onion, eggs, bread rusk, lettuce.
The spices: salt, pepper, paprika, mixed spices, ground cardamom, ground cinnamon.
Method:
Cut the toast bread in circles and set it aside.
Season the chicken pieces with the mentioned spices, and fry them in a frying pan with onions until soft.
Then we dip the toast in eggs and rusk until it puffs and takes a golden color.
Open the toast and fill it with a slice of lettuce and chicken mixture, in the following order:
Mixture of the first layer:
4 medium-sized beets boiled and cut into small cubes, two spoons of mayonnaise, a pinch of salt, a workshop of cumin, a workshop of white pepper.
The second layer mixture:
cherry tomatoes, halved and seasoned with olive oil, a pinch of salt and thyme of oregano.
The third layer: an
avocado, cut into small cubes, a teaspoon of lemon juice, 3 tablespoons of finely chopped green onions, 3 tablespoons of a finely chopped seeded tomato, a tablespoon of green coriander finely chopped, a tablespoon of olive oil.
Fourth layer:
dorits chips with ranch sauce (can be replaced with any other chips).
The fifth layer:
boiled eggs about two-thirds flat, put the egg in a soup spoon (the ladle), and put it in two cups of water and 4 spoons of white vinegar.
Boil 3 minutes, and put it on the top of the plate and the dish is ready, and served with a salty biscuit with thyme.
Eggplant stuffed in the oven on the way of Chef Samar Al-Nabahin (Al-Jazeera)
Eggplant stuffed in the oven
It is a main Palestinian dish that has been modernized with the method of preparation and presentation.
Ingredients:
1 kilo of extra long eggplant, half a kilo of minced meat, onions, fresh tomato juice, sweet red pepper, salt, pepper, and mixed spices.
Method: We
wash the eggplant grains, divide them lengthwise from the middle, and split each half with a "pulp" (diagonally) slices crosswise so that the knife does not reach the bottom and cut the whole bean from the bottom.
We turn half of the grain on the other side, and with the knife we spread lines parallel across the width so that it does not reach the bottom of the grain and cut it.
When done, we roll the eggplant piece and secure it with a toothpick in a circle.
Stir the ground meat until its color changes, add onions and spices, then stuff the eggplant with it.
Arrange the grains in an oven tray, cover them with tomato juice, and sprinkle salt and spices.
Cover it with aluminum foil and leave it in the oven for 45 minutes.
Served with white rice.
Beef Straganoff
Beef Straganoff is a classic Russian meal made from lean slices of meat, mushrooms and cream, and it can also be prepared with chicken, so its name becomes Chicken Straganoff.
Ingredients:
Veal, thinly sliced (one kilogram).
A cup of chopped mushrooms.
Two onions (sliced).
3 cloves of crushed garlic.
Two tablespoons of vegetable oil, and a spoonful of butter.
Two tablespoons of flour.
Cooking cream (500 ml).
Lemon juice.
Salt, black pepper, ground cinnamon.
Parsley, to garnish.
White rice cooked to serve.
Method:
Heat the oil and butter over a medium temperature.
Add the onion and garlic and sauté until soft.
Add the steaks until they are completely cooked, then add the mushrooms and stir the ingredients.
Sprinkle salt, pepper and cinnamon, spread the flour over the mixture and stir until it is gone.
Add the cream and stir until the ingredients are homogeneous and thick (thickens), turn off the heat, and add the lemon juice.
Serving:
In a serving dish, turn the rice dish over and pour the Beef Straganoff next to it, and sprinkle it with some parsley leaves for garnish.
German Pretzel Bread / Chef Samar Al-Nabahin 2 cup flour 4 tablespoon butter 1 teaspoon salt 1 tablespoon sugar 1 tablespoon ...
Posted by Palestinian Chefs Association in the Gaza Strip on Tuesday, 2 February 2021
Pretzel bread
This bread is a traditional German recipe, and is served alongside starters and main recipes.
Ingredients: a
cup of flour.
4 tablespoons of butter.
Small spoon of salt.
Tablespoon of sugar.
A tablespoon of dry yeast.
A cup of milk.
6 cups of water.
A tablespoon of soda carbonate.
Method:
Put the flour in a bowl and add salt, sugar and butter after melting them, and mix the ingredients well.
Add the yeast and milk, and knead the ingredients until completely mixed and the consistency of the dough becomes soft, and let the dough rest for half an hour.
Divide the dough into equal balls and shape it as desired, so that the ball can be rolled in the form of a thin finger, joining the ends of the two sides oppositely, then put them back and stick them inside the circle.
In a pot over the fire, boil water and add soda carbonate, then remove it from the heat and immerse each tablet of bread for 10 seconds on both sides.
Sprinkle the face with sesame, then bake it in a hot oven.
The Danish cake prepared by Chef Samar Al Nabahin (Al Jazeera)
Danish Cake
Ingredients: 1
cup and 3 quarters of a cup of flour.
A quarter cup of butter.
Half a cup of yogurt.
A tablespoon of baking powder.
Vanilla tablespoon.
A cup of sugar.
3 eggs.
Coverage:
115 grams of butter.
3 tablespoons of liquid milk.
A cup and a half cup of coconut.
Method:
Beat the eggs, vanilla and sugar, then add the butter and complete the whisking, then add the yogurt.
Sift the flour with the baking powder and add it gradually while mixing.
Pour it into an 8-inch mold, and place it in the oven at 180 ° C until it's done.
Put the butter in a casserole dish (a small saucepan has a hand) on the stove, and add the sugar to it until it melts.
After that we add the milk and stir, then the coconut and stir quickly.
Pour this mixture on top of the cake when it comes out of the oven so that it covers the entire face.