Appetizer Archives - Lara Abdulhadi

Homemade Dynamite Shrimp

Lara — Thu, 14 Jan 2021 14:04:03 +0000

Ever since PF Changs closed down in Jordan I have been craving some Dynamite Shrimp, yes many restaurants serve it but

(1) COVID happened so I don’t go out as much

(2) Dynamite Shrimps lose quality and consistency when delivered I find them soggy and unbearable

and finally…

(3) For the price of one portion delivered i can make double the portion at home, even more if I can find fresh shrimps discounted.

So long story short this is my own version of home-made dynamite shrimp, and it seems to work out just fine for our family.

Dynamite Shrimp

Course Appetizer

Cuisine American

Keyword Bang Bang Shrimp, Dynamite Shrimp

Prep Time 4

Cook Time 6

Total Time 10

Ingredients

Main Ingredients

500 s gram shrimp. Preferred to use fresh if not make sure that frozen is fully thawed
Spring onions for garnish
Toasted sesame is optional

Sauce Ingredients

1/2 cup mayonnaise
1/3 cup sweet chili
2 Tablespoons Sriracha sauce

Batter Ingredients

1 Cup flour more if needed
1/2 Cup starch or corn flour if starch is not available
1 Tablespoon Baking Powder
1/2 TSP Salt
330 ML Soda Water

Instructions

Mix the mayonnaise, sweet chili, and Sriracha sauce with a whisk.
Set sauce aside for flavors to infuse.
Taste after 10 minute and then add more Sriracha sauce to increase spiciness.
Dry shrimps with paper towel so the batter can stick better.
Mix the flour, starch, salt, and baking powder.
Bring a skillet of oil to heat.
Pour the soda water into the flour mixture and whisk away. If the batter is too thin you can add flour one tablespoon at a time until you get desired consistency. It will remain transparent when you dip the shrimp, you want it to be light and crunchy.
Dip the shrimp into the batter, and then immediately move it to the oil.
Fry both sides until golden then drain in a colander to get rid of the excess oil.
Toss the fried shrimp into the sauce one batch at a time to ensure even distribution of the sauce.
Garnish with spring onions and serve.

Video

Important Notes:

• You can use fresh or frozen shrimp, fresh is preferred. Make sure to dry your shrimps before battering.

• Let the sauce sit for at least 10 minutes for the flavors to infuse. If you taste it and you want to increase the intensity of the heat, add more Sriracha sauce.

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Mozzarella Sticks

Lara — Fri, 08 Jan 2021 07:45:00 +0000

How do you make mozzarella sticks? This recipe starts with sticks of string cheese, that I used to pack in my kids lunch boxes before COVID happened and they went to school.

Instead of getting a whole block of Mozzarella cheese, I felt this is easier since they are already cut the size I want them. You can make them smaller by cutting in half.

Mozzarella Sticks

This classic appetizer consists of sticks of mozzarella cheese that are coated in seasoned Italian breadcrumbs. Here is how to enjoy your fav restrautant appetizer at home.

Course Appetizer

Cuisine American

Keyword Cheese sticks, Mozzarella sticks

Prep Time 7

Cook Time 3

Total Time 10

Servings 6 pieces

Ingredients

6 Mozzarella Sticks Frozen
Corn oil for frying

Bowl 1

1 Cup Flour
1 TSP Salt

Bowl 2

2 Eggs
1 TSP White Vinegar

Bowl 3

½ Cup Bread Crumbs
1 Cup Panko Crumbs
1 TSP Salt
½ TBSP Italian Spices

Instructions

Place the Mozzarella sticks in the freezer for one hour before making this recipe.
Prepare your dredging bowls to make this a quick and easy process.
For the first bowl mix together flour and salt.
For the second bowl, mix together eggs and white vinegar.
For the third bowl, mix bread crumbs, panko crumbs, salt and spices.
Dip the sticks in the flour bowl, then the egg bowl, and the bread bowl
I like to give them an extra crunch so dip again in the egg bowl and coat with the breading for a second time
Fry on medium heat until the crumbs are golden and the cheese is melted

Video

Notes

If you feel that the cheese is melting before the crumbs turn golden, place your cheese sticks in the freezer for 10 minutes before frying.

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Rummaniyeh

Lara — Tue, 20 Oct 2020 16:39:48 +0000

Rummaniyeh is a traditional and staple dish in many Arab homes specially Palestinian homes.

In my home we call it “Habit Rummaneh” which literally translates to a pomegranate seed.

I’ve been told that people in Gaza call it Rummaniyeh which pretty much has the same meaning.

Here is a delicious, vegan, vegetarian, eggplant and lentil stew as passed down to me by my mom.

Rummaniyeh

Rummaniyeh is a staple dish in my mom’s kitchen. It’s very nutritious – vegetarian and packed with flavor, based on a cold serve Lentil & Aubergine Stew with Pomegranate Molasses.

Prep Time 10

Cook Time 30

Total Time 40

Ingredients

¼ cup olive oil
1 cup diced onions
½ TSP sugar
3 cups brown Canadian lentils washed and rinsed
Boiled water enough to submerge cooking lentils
2 medium eggplants peeled and cubed
½ cup pomegranate molasses
3 TSP Cumin
Salt to taste

For garlic sauté

¼ cup olive oil
2 TBSP crushed garlic approximately 7 garlic cloves

For garnish

Pomegranate Seeds
Shatta Chili

Instructions

In a pot, add some olive oil, let it warm up for a minute and add the onions and sugar.
Cook until translucent.
Add the brown lentils, and mix.
Add boiling water, enough to submerge your lentils. See footnotes for details if you are not using Canadian lentils.
Add the eggplants and let it cook for 15-20 minutes until the lentils are cooked through and the eggplants are tender.
Meanwhile prepare your garlic sauté by cooking the garlic in olive oil.
For me it took 7 garlic cloves to make 2 TBSP of crushed garlic and they were sautéed in ¼ cup olive oil and set aside to cool down.
Season with salt and cumin and allow the lentils to simmer until the water is boiling and has been reduced.
Add the pomegranate molasses and mix allowing it to go through one final boil.
Serve in dish of choice and allow time to completely cool down.
Garnish with shatta and pomegranate seeds.
This dish is served cold. Can be enjoyed alone or with pita bread.

Notes

Notes:

Canadian lentils are the same price as local lentils, however they cook faster.

If you were to use local lentils, you need to cook them half way through and then add the eggplants and you would need to add more water to the stew as the lentils absorb them.

Tip:

The reason the pomegranate molasses is added towards the end is to preserve the flavor, if it boils for a long period of time, it changes consistency and flavor.

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White Beans in Olive Oil

Lara — Wed, 14 Oct 2020 15:20:53 +0000

Looking for a vegetarian recipe that is packed with flavor and nutrition? THIS is the one!

My mom makes it whenever she invites people over for whoever wishes to have a meat free dish, however it’s so good we occasionally have it for lunch at home as well.

A pressure cooker is preferred to make this to cut down on cooking time, but if you don’t own one, don’t shy away, you can use a regular pot instead.

White beans in Olive Oil

At gatherings there is ALWAYS at least one vegetarian dish. For my family this dish as passed down to me by my mom, this is a regular. Very healthy, and very tasty. It is advised that you make it with a pressure cooker to cut down cooking time. If you don't have one, a regular pot would do.

Course Side Dish

Cuisine Arabic

Keyword Vegan, Vegeterian

Prep Time 5

Cook Time 25

Equipment

Pressure Cooker

Ingredients

1/3 cup olive oil
1/2 TSP sugar
7 whole garlic cloves
1 cup minced onion
1 crushed garlic clove
2 cups white beans washed and soaked overnight
1 TBSP tomato paste
Salt to taste
Boiling water

Instructions

For this recipe it is crucial for your beans to be washed and soaked overnight.
In your pressure cooker, Add olive oil and sugar.
Add onions to one side and the whole garlic cloves.
Fry the garlic cloves until tender, remove, and set aside.
Add the crushed garlic and mix and continue cooking with the onions.
Add tomato paste and mix then add the beans and mix well.
Top with water to cover the beans.
Cover and lock 3/4 and cook for 10 minutes.
If cooking in a regular pot you will need more water as it takes up to one hour or even up to an hour and a half.
After you release your pressure cooker, add the fried garlic back again and cook uncovered for 10 minutes.
Turn off heat and add the parsley.
Mix well and serve.
Allow it to sit uncovered to cool down.
This dish is served at room temperature.

Notes

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2 Ingredient Chicken Wings

Lara — Fri, 18 Sep 2020 06:58:57 +0000

Today I will be sharing with you the easiest chicken wings recipe ever.

This easy chicken wings call for just 2 ingredients.

You can shallow fry them or oven bake them.

But I wouldn’t recommend using an airfryer for this recipe because the dry rub doesn’t turn out as nice.

However, if you decide to air fry them, I recommend brushing your basket with some oil and spraying your wings with oil as well.

Easy 2 Ingredient Chicken Wings

All you need to complete this recipe is chicken wings, and a pack of Maggi's hot and spicy mix.

Course Snack

Cuisine American

Keyword Chicken Wings, Dry Rub Wings, Hot Wings

Prep Time 2

Cook Time 8

Marinade Time 4

Total Time 4 10

Servings 2

Ingredients

1 package Maggi Hot and Spicy mix
1 KG Fresh Chicken Wings

Instructions

Wash and rinse your chicken wings. I use vinegar and water, and I let them drain dry.
Coat all chicken wings with the Maggie seasoning.
Let the chicken sit in the marinade for 3 – 4 hours.
Take it out of the fridge 20 minutes before frying so they remain tender on the inside.
Fry in shallow oil for 3-4 minutes per side until crunchy and no longer pink on the inside.
Serve with choice of fries and ranch dip.

Notes

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Onion Rings

Lara — Fri, 15 May 2020 19:09:16 +0000

More typical onion rings go well with ketchup, but you can use ranch dressing, blue cheese dressing, tartar sauce, cocktail sauce, or any other of a number of different sauces.

My personal preference? A homemade honey mustard sauce.

Onion Rings

Homemade Onion rings that’s so good you’ll never go back to frozen or store bought again.

You will need a bit of patience and lots of appetite.

Course Appetizer

Cuisine American

Prep Time 10

Cook Time 10

Servings 4 people

Ingredients

2 Onions peels and sliced into1 CM slices

First Bowl

3/4 cup all-purpose flour
1 TSP Salt
1 TSP Baking Powder
1 TSP Paprika

Second Bowl

3/4 cup milk
1/2 TSP Vinegar
1 egg

Third Bowl

1 cup panko crumbs if you don't have use bread crumbs

Instructions

Slice your onions, and bring a quart of oil to heat on medium-high. Meanwhile, prepare your coating.
Mix the first bowl ingredients together.
Mix the second bowl ingredients together.
Place your panko crumbs or bread crumbs in a third bowl.
Doing this for one onion ring at a time, coat each onion ring in the egg mixture, then the flour mixture, then the egg mixture again, and finally the panko crumbs.
Repeat for all.
Fry on medium high heat until golden. If oil is too high it will burn and roast into an ugly brown. The frying part takes patience but totally worth it. Also it cannot be too low where it goes soggy. You will figure out the heat that works for you by the time you're done frying your first or second.
Drain excess oil in a sieve – do not drain on paper towels so it does not lose its crunch.
Serve with choice of dipping sauce.

Notes

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Roasted Potatoes

Lara — Fri, 01 May 2020 07:30:17 +0000

Crispy oven roasted potatoes are a delicious side dish for any meal from breakfast to dinner! Tossed with herbs and garlic, they’re tasty and easy to make.

Roasted Potatoes

Is there anything better than a perfectly roasted potato? It's so easy to make, and can compliment a variety of dishes. It also freezes beautifully.

Course Side Dish

Cuisine Arabic

Ingredients

4 Potatoes Peeled and cubed
1 TSP Garlic Powder
1 TSP Onion Powder
1 TSP Salt
1 TSP Paprika
1 TSP Sazon If you don’t have Sazon, replace with dried oregano, coriander, or whatever dried seasoning you have.
1/4 Cup Olive Oil

Instructions

Wash and peel potatoes. Cut into cubes and soak in water for 20 minutes to get rid of starch.
Drain potatoes and place in a roasting pan. Season with all spices and mix. Drizzle with olive oil and make sure its fully coated with the spices and olive oil mixture
Bake in oven at max heat for 30 minutes.

Notes

NOTE: It is advisable that you soak your potatoes for 20 minutes to get rid of any starch and drain.

TIP: If you don’t have Sazon, replace with dried oregano, coriander, or whatever dried seasoning you have.

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Potato Kubbeh

Lara — Fri, 17 Apr 2020 08:15:17 +0000

Potato Kubbeh

Ingredients

1 Medium onion, diced finely
3 Medium potatoes, cut into large cubes
1 ½ cup bread crumbs (1/2 cup + 1 cup divided)
1 Egg
1/3 cup milk
Salt/Pepper to Taste
2 TSP All Spice
250 grams minced meat

Directions

Wash and peel potatoes; cut into large cubed and boil until tender
Meanwhile, cook your diced onion in your choice of vegetable oil or butter, and add meat and season with salt/pepper and all spice
Once meat is cooked, set aside to cool down.
When the potatoes are tender, drain the water, wait for 15 minutes, and then mash till no lumps are left.
Add ½ a cup of bread crumbs to your mashed potatoes, season with salt and pepper.
Now comes the shaping part and that’s up to you. I shape 2/3 of my mashed potatoes with an ice cream scooper and leave the other 1/3 for sealing the kibbeh.
Shape equal amounts of mashed potatoes into balls, wet your hands with some water so it does not stick, and flatter into your palm. Scoop the meat mixture into the middle and seal.
Because the potatoes are tender sometimes you won’t be able to seal the top completely that’s when I use my 1/3 reserved.
Repeat for all.
Whisk eggs and milk together, and dredge each ball into your egg mixture then remaining cup of bread crumbs mixture.
Repeat for all.
Refrigerate for at least one hour if you want to fry them immediately.
Or place on a tray lined with a plastic bag and place in your freezer to freeze.
Cooking instructions: Fry in a sauce pan in hot oil. DO NOT flip until the first side is well cooked or else it will fall apart.
Flip using a spoon gently to avoid breaking it.
Drain on paper towel or in a sieve and serve.

OTHER RECIPES YOU MIGHT BE INTERESTED IN

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Homemade Humus

Lara — Wed, 01 Apr 2020 06:12:00 +0000

Hummus is an incredibly popular Middle Eastern dip and spread.

Not only is hummus delicious and cheap to make , but it is also versatile, packed with nutrients and has been linked to many impressive health and nutritional benefits.

It s a super nutritious food packed with plat based protein which makes it a nutritious option for vegans and vegetarians.

Homemade Humus

Hummus is an incredibly popular Middle Eastern dip and spread. It is typically made by blending chickpeas (garbanzo beans), tahini (ground sesame seeds), olive oil, lemon juice and garlic in a food processor. Chickpeas are cheap and store well in your pantry so making humus from scratch at home is easy and cost effective. Once you make a home version you'll never go back to store bought again.

Course Appetizer, Breakfast, Snack

Cuisine Arabic

Prep Time 10

Cook Time 30

Soaking Time 1

Servings 6 people

Equipment

Food Processor

Ingredients

Preparation

2 Cups Chick peas
1/4 TSP Baking Soda

To make creamy Humus

1 Lemon Juice approximately ¼ cup
1 Garlic Clove Optional
1 TSP Cumin
1/3 cup Ice Cold Water + another 1/4 in case we need it
1/2 cup Tahini divided (1/4 + 1/4)
1 TSP Salt

Garnish Ingredients

Cumin
Paprika
Chick peas
Parsley Leaves
Olive Oil

Instructions

Soak the chickpeas overnight in 1/4 tsp of baking soda. Rinse in the morning.
In a sauce pan, add water and the chickpeas and bring to boil until tender. You can use a pressure cooked to reduce the boiling time and get great results if you have one.
Remove chickpeas, draining before adding them to your food processor. Leave some aside for garnish.
In a food processor, add lemon and salt, and pulse until ingredients come together.
Add chickpeas and pulse until the mixture crumbles then add water and pulse again.
Add tahini, cumin, and salt, and garlic if using, and pulse again.
If you want a creamier texture you can add more water and tahini until it comes together to your liking
Garnish to your liking. You can add lemon wedges, parsley, pomegranate. Paprika, cumin etc…

Notes

Want Humus that tastes just like store bought ones? It’s going to take effort but it’s totally worth it! Peel the beans after you boil them.

If you have crushed ice that would work but you can use ice cold water if you don’t have crushed ice as not to ruin your food processor

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Mante Express

Lara — Tue, 08 Oct 2019 19:36:01 +0000

I would like to think of Mante as a Main Course, but seriously we can’t have enough of it, so we really think of it as an appetizer or a side dish. I love making the dough from scratch, but also learned that making it with this easy hack, is less time consuming, and almost delivers the same result.

Ingredients

1 package wonton wrappers
250 grams veal meat
1 medium onion diced
2 TBSP parsley finely chopped
Salt/Pepper to taste
30 grams melted salted butter
1 TBSP Sumac for garnish
1 TBSP Additional parsley for garnish

Sauce

150 grams yogurt
1/4 TSP Smoked Paprika
1 garlic clove crushed

Directions

Mix meat, onion, parsley, salt, and pepper.
Shape mixture into 1/4 TSP size balls.
Once you’re done shopping cut each wonton wrappers in half, place the Ball in the middle and wet sides to close each wrapper like a boat.
Rub an oven proof dish with butter then line up all mantis.
Once all are assembled in the dish – top with melted butter and bake until golden.
Meanwhile prepare yogurt mixture by mixing the yogurt, paprika, and garlic.
Serve hot and top with yogurt mixture and garnish with sumac and parsley.

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