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Top 5 dishes made from mint flakes
1 . Stuffed_zucchini_cooked_in_yogurt
Stuffed_zucchini_cooked_in_yogurt
Ingredient
200 g
grounded meat
1/2 tsp
sevenspice
1/2 tsp
salt
1 tbsp
pine nuts
1 tbsp
ghee
1 cup
Egyptian rice
1 kg
yoghurt
1 tbsp
corn starch
1 tsp
mint flakes
Cooking instructions
* Step 1
Gently wash and dry the zucchini & place in a bowl, then using a corer start by removing the inside flesh from the zucchini to create a cavity for stuffing.
* Step 2
Wash the rice & soak for 30 minutes then strain & add grounded meat, salt & spices & mix well.
* Step 3
Preheat ghee & fry the pinenuts until golden then add to the filling mix & mix well.
* Step 4
Now staft by stuffing the cored zucchini till half way full.
* Step 5
In a suitable pot, add the yoghurt & add corn starch bringing them to a boil with continuous stirring.
* Step 6
Once boiled, add the zucchini then add crushed garlic, mint flakes & simmer over low heat for approximately 2 hours or as needed until fully cooked.
* Step 7
Stir constantly to avoid the zucchini from sticking & make sure that the yoghurt covers all the zucchini
* Step 8
Once cooked, remove from the heat and serve hot.
* Step 9
Made By: Bara'a Chougari
Note: if there is a photo you can click to enlarge it
2 . Abu_Amneh_vegetarian_Kibbeh
Abu_Amneh_vegetarian_Kibbeh
Ingredient
2 cups
fine bulgur
1/2 cup
flour
1 tsp
cumin powder
1 tsp
chilli powder
1/2 tsp
salt
1/2 cup
olive oil
1/2 cup
pomegranate molasses
1/2 tsp
mint flakes
Cooking instructions
* Step 1
Dough's preparation
* Step 2
In a bowl knead the flour and bulgur together. Continue to add cumin, chilli and salt until the dough holds a ball shape
* Step 3
Stuffing method
* Step 4
Add the chickpeas and mix together
* Step 5
Turn off the heat and leave aside to cool down
* Step 6
Once cooled, add the pomegranate, olive oil, pomegranate molasses, mint flakes and salt
* Step 7
Kibbeh's method
cut the dough into balls equal in size (as desired)
* Step 8
Roll out each ball in a circle like shape, fill with a amount of the stuffing. Cover with another layer and firmly close the sides
* Step 9
Do the same with the remaining dough
* Step 10
Grill the kibbeh on the charcoal, brush kibbeh with olive oil and serve
Note: if there is a photo you can click to enlarge it
3 . Tripolitan_meat_pie
Tripolitan_meat_pie
Ingredient
3 cups
flour
1 tsp
salt
1 tsp
sugar
1
egg
1/2 cup
vegetable oil
1/2 cup
cornstarch (as needed)
1/2 cup
butter
1/2 kg
minced lamb
3 tbsp
tahini
5 tbsp
pomegranate molasses
2 tsp
mint flakes
3 tbsp
apple cider vinegar
1/2 tsp
seven-spice
1/4 cup
chopped parsley
Cooking instructions
* Step 1
Dough preparation:
* Step 2
Preparation of meat filling: In a saucepan, add onions, meat, salt and stir until the liquids evaporate. Remove from heat and allow to cool
* Step 3
Next, mix in the tahini, pomegranate molasses, mint, vinegar, parsley, spices and adjust the salt if needed
* Step 4
To prepare the meat pie:
* Step 5
Using your hands coat all the dough balls with cornstarch
* Step 6
Unused dough pieces are placed on a cotton towel and covered to prevent from drying until ready for use
* Step 7
Next, mix the oil and butter together
rub oil on the dough by hand, making sure to cover all over, then stretch out the dough until a very thin layer is established
* Step 8
Cut the dough edges off to make sure only thin layers are used. Continue to stretch by hand, as much as possible until it becomes very thin
* Step 9
Roll the dough in a square or circular shape
* Step 10
Dough pies are placed on an oven tray, press down on them a little
* Step 11
Begin to distribute the meat filling on the stretched dough, using a suitable amount
* Step 12
Bake in a pre-heated oven at 200 ° C or 400 ° F for 12-18 minutes or until crispy and golden
* Step 13
Served hot with fresh mint leaves
* Step 14
By:Bara'a Chougari
Note: if there is a photo you can click to enlarge it
4 . Maakaron
Maakaron
Ingredient
3 cups
flour
1/2 tsp
salt
1 cup
warm water or as needed
1 tbsp
crushed garlic
1 tbsp
mint flakes
2 tbsps
olive oil
Cooking instructions
* Step 1
In a suitable bowl, combine flour, salt, water, and mix together for 10 minutes until dough
* Step 2
Cover the dough and leave aside for at least 1 hour.
* Step 3
Divide the dough into small balls and shape as desired.
* Step 4
In a suitable pot, bring to boil dough pieces with salt until well done
* Step 5
In another pot, pour olive oil, add crushed garlic and stir
* Step 6
Add mint flakes
* Step 7
Add the boiled dough pieces with a small quantity of boiled water
* Step 8
Bring to boil
* Step 9
Served hot
* Step 10
By:Bara'a Chougari
Note: if there is a photo you can click to enlarge it
5 . Stuffed_cabbage_in_olive_oil_pomegranate_sauce
Stuffed_cabbage_in_olive_oil_pomegranate_sauce
Ingredient
1/2 cup
parsley - chopped
1/2 tsp
mint flakes
1/4 tsp
7 spices
1/4 tsp
chilli powder
1/2 tsp
salt
4 tbsp
olive oil
4 tbsp
pomegranate molasses
1/3 cup
lemon juice
Cooking instructions
* Step 1
In a deep bowl, place the rice, parsley, tomatoes, onions, mint flakes 7 spices, chilli, salt, olive oil mixing all the filling ingredients until all has combined. Set aside
* Step 2
In a suitable saucepan with salted water, bring the cabbage to a boil, rotating occasionally
* Step 3
Remove cabbage from boiling water, then strain. Allow to cool
* Step 4
Separate the ribs from the leaves and arrange in the bottom of the pot for cooking
* Step 5
Sort out the cabbage leaves based on size as desired
* Step 6
On a smooth surface, or table begin to lay the cabbage leaf. Stuff with a appropriate amount of filling, then fold from one end, or two ends and roll
* Step 7
Stuff the rest of the cabbage the same way until all quantity has been used
* Step 8
Stack the rolled cabbage over the cabbage ribs, previously arranged in the bottom of the pot
* Step 9
Add pomegranate molasses, lemon juice and submerge with water
* Step 10
Place a heavy dish on the pot surface, so as the the cabbage leaves don’t move or over bloom during cooking
* Step 11
When boiling, leave the pot on low heat, for approximately 1.5 hour hours or until the rice has cooked inside the stuffing
* Step 12
Remove from heat, strain any extra liquids. Transfer stuffed cabbage rolls onto your choice of serving dish.
* Step 13
Serve hot or cold as desired, next to salad and yougurt
* Step 14
By: Bilal Attar
Note: if there is a photo you can click to enlarge it
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