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Sujuk Scrambled Eggs

Sujuk us a spiced middle eastern sausage, add it to elevate many basic dishes like this easy to whip scrambled eggs.

Course Breakfast

Cuisine Arabic

Prep Time 1 minute minute

Cook Time 4 minutes minutes

Total Time 5 minutes minutes

Servings 1 serving

Equipment

• Non Stick Pan

Ingredients

• 2 large eggs
• 2 TBSP butter divided into four pieces
• 1 TBSP olive oil
• 3 TBSP piece of sujuk skin peeled and cut into small chunks
• ¼ cup handful of finely shredded kaskval cheese
• Pinch of salt

Instructions

• Add butter and eggs to your nonstick pan.
• Do not melt the butter just place it with the eggs. Then turn on heat.
• Using a silicon whisk, whisk the eggs so they cook as the butter is melting into them, this will give a creamy texture.
• Continue doing so until the eggs begin to come together.
• Using a spatula – move your eggs to one side away from the heat, they will continue cooking but you don’t want them to dry.
• Add the olive oil and lightly cook the sujuk, about one minute.
• Mix the now cooked eggs with the sujuk.
• Give the mixture a taste and see if you want to add salt.
• Serve with toast or warmed pita bread.

Notes

The post Sujuk Scrambled Eggs appeared first on Lara Abdulhadi.

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.

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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 minutes minutes

Cook Time 30 minutes minutes

Soaking Time 1 day day

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

 

The post Homemade Humus appeared first on Lara Abdulhadi.

I use dinner rolls or hamam bread that hasn’t been used to pack lunch boxes during the week to minimize food waste in our household.  Or you can use a traditional recipe by frying pita bread.

Ingredients

• Dinner rolls shredded into squares
• 1 cup humus
• 2 garlic cloves, or more to taste
• 2 cups yogurt
• 1/4 cup creamy tahini
• 3 TBSP Lemon juice
• 1 tsp cumin
• 1 tsp smoked paprika
• parsley
• 2 TBSP ghee
• Pine Nuts or Slivered Almonds

Directions

• Put the bread in a pre-heated oven or toasted for 5 minutes.
• Mix yogurt, lemon, tahini, and garlic. Add salt to your liking.
• Mix the bread with the humus, you might add some of the starchy water you used to make the humus with this mixture as you don’t want it dense.
• Place the bread in the bottom of your serving dish. Followed by a layer of your yogurt mixture.
• Fry your pine nuts or slivered almonds with a tbsp. of ghee.
• Garnish with parsley, cumin, sumac, chickpeas, and nuts. You can add pomegranate seeds if in season.
• I like to add the remaining tbsps. of ghee on top of the mixture for extra flavor.

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Ingredients

• 6 Hard Boiled Eggs
• 1/2 Cup light mayonnaise
• 1 TSP Mustard
• 4 pastrami slices lightly cooked in butter
• Dill for garnish
• Salt/pepper to taste

Directions

• Place eggs in a saucepan, and cover with cold water. Bring water to a boil and immediately remove from heat. Cover, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, and cool.
• Meanwhile, cut pastrami into small squares using a knife or kitchen scissors and cook for one minute on low heat with some butter. Set aside.
• Peel the hard-cooked eggs, and cut in half lengthwise. Remove yolks using a teaspoon into a small bowl.
• Mash egg yolks with mayonnaise, stir in mustard. Fill egg white halves with the yolk mixture and refrigerate until serving.
• Top with pastrami and fill and serve.

TIP: To cool eggs more quickly, rinse eggs under cold running water.

The post Deviled Eggs appeared first on Lara Abdulhadi.

Ingredients

• 150 g veal
• 4 eggs
• 2 medium onions diced finely
• 1/2 TBSP Cinnamon
• 1/2 TBSP Sea Salt
• 1/2 TBSP Black Pepper
• 1 TBSP Water
• ½ TBSP Bohar (optional)
• Parsley for Garnish (optional)
• 1 garlic clove (optional)
• Additional Salt/Pepper for serving

Directions

• Cook onion in olive oil until translucent.
• Remove half onions then add meat
• Season with sea salt, cinnamon, black pepper, and bohar if you have it.
• Once the meat has cooked add remaining onions and mix in 1 TBSP Water
• Assemble in tray leaving space for the eggs.
• Add the eggs in the designated space.
• Season egg tops with additional salt/pepper to your liking.
• Oven bake at 220 until whites no longer runny.
• Serve with pita bread
• You can garnish with parsley

The post Lahmeh Bi Bayd (Eggs & Meat) appeared first on Lara Abdulhadi.

With that said we love eggs because we’re always alternating between recipes. I for one fancy up my eggs, poached eggs with hollandaise sauce anyone? But for real, with two kids aged 3 and 1, the simplest ingredients make a hearty meal for them. Here is a rundown of our favorites.

Scrambled Eggs

Easy, ready in minutes, and kids love them. Hubby calls them hotel-style eggs (I’m humbled). The ultimate tip? I cook them in a sauce pan.

• A tablespoon of butter per egg, and I don’t beat them with a fork prior.
• I whisk them on low heat until they incorporate nicely.
• Just before they come together I add a splash of milk or a teaspoon of sour cream.
• Season with salt and pepper and it’s good to go.

Deviled Eggs

Ayah my one-year-old loves them, Hana who is three loathes them. I guess there is no winner here. I rarely make those as my husband isn’t a fan, but always a winner when I host a brunch or get together.

• Place eggs in a sauce pan with cold water and a TSP of Baking Soda.
• Bring to boil on high heat then turn off heat and cover for 15 minutes.
• Immediately move to ice cold water for easy peeling.
• Cut in half, and spoon out yolks using a teaspoon.
• I use a TSP of mayonnaise per egg yolk and add mustard, pepper, and salt to the mixture.
• Depending on your preference or what you feel like serving incorporate chives, green onions, dill, or pickles. My go to is a mix of chives and dill.
• Mix well with a fork and spoon back in, for a fancier look, pipe them back in.
• Garnish with Paprika and choice of greens and serve.

Poached Eggs

I love them, and it’s the only way Oz my husband would accept runny yolks, so easy, and vinegar free because who wants that acidic taste, it’s all about technique to be honest.

• Bring water to boil, No salt or vinegar. Salt allows the whites to separate and vinegar has an aftertaste.
• Meanwhile crack eggs into a small bowl or a small tea cup.
• When the water comes to a good boil, using a spatula or a whisk, turn it around clockwise to create a whirlpool effect, as it starts slowing down, tip the egg immediately in, turn off heat and cover for 2 minutes
• Lift the egg out with a slotted spoon and drain it on kitchen paper. Then top your toast and garnish with salt/pepper/or whatever is to your liking.

Want it with hollandaise sauce? My go to also doesn’t have any vinegar in it, I find it too acidic.

• Vigorously whisk 4 egg yolks and 1 TBSP lemon juice together until the mixture is thickened and doubled in volume.
• Place the bowl over a saucepan containing barely simmering water (or use a double boiler,) the water should not touch the bottom of the bowl.
• Continue to whisk rapidly. Be careful not to let the eggs get too hot or they will scramble.
• Melt 1/2 cup salted butter, melted (1 stick), and slowly drizzle in the melted butter and continue to whisk until the sauce is thickened and doubled in volume.
• Remove from heat, and season with salt/pepper to your liking.

Omelets

Another favorite in our home with simple filings. The girls like it with cheese. Oz and I love it with a mix of Spinach, Tomatoes, Onions, Mushrooms, and Feta Cheese. We also all agree that we love our omelets with no crust, here is how:

• Melt some butter and coat your pan so your eggs don’t stick.
• Season eggs and whisk eggs into a bowl and transfer immediate into hot frying pan.
• Immediately lower heat and cover for one minute. The steam will allow the eggs to cook without the need to flip them and will now allow it to create a crust.
• Uncover and add your filling ingredients.
• Fold in half or roll it whichever your preference and serve.

Do you have any favorite recipes or tips? Go ahead and share them in the comments below.

The post Our Favorite Egg Recipes appeared first on Lara Abdulhadi.

Ingredients

2 Eggs

1 Ripe Avocado

Cilantro for Garnish

Salt/Pepper

Directions

Cut Avocado in half and talk out the seed

Crack each egg in a bowl and separate the yolks from the whites. For a perfectly placed egg every time, you want to add the yolk first and then fill in the remaining space with the whites

Place in the oven for around 12 minutes until the egg is fully cooked through and enjoy

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