recipe chain email

someone i know, an artist, two actually sent me an email which seemed like one of those: "send this to 20 people you love or a bus will hit you next week." but they requested recipes: a quick and easy dish one likes. so i sent in my lentils and tomato dish (i think it was included in an earlier post). so, eventually, i got back many recipes and here are some:

dish by sonja linke:

one avocado
olive oil
juice from one lemon
pepper
cumin
flaxseed
nutmeg


squeeze the avocado, add olive and lemon juice, mix with pepper, cumin,
flaxseed and nutmeg. put on bread. for breakfast or as a appetizer between
meals.


if you like it more consisten you can add dices of onion and tomatoes.

Lentils and Rice by alma khasawnih:

This is not Mujadara, but inspired by Bangladeshi food

Ingredients:

1. One medium size onion (white or red)

2. Three or four garlic cloves (depending on how much garlic you like)

3. One small dried hot red pepper (if you like hot-spicy food). This

can be substituted with fresh hot green peppers; if you use this

option, then you have to sauté them with the lentils and rice, before

you add the water

4. Cumin (to taste)

5. Clover

6. Black pepper

7. Salt

8. Turmeric (small tea spoon)

9. One cup of red lentils (عدس مجروش)

10. Third cup rice (any type)

11. Olive oil

12. Hot water (liter)

How to make:

1. cut the onions and garlic into small square pieces

2. put the olive oil (enough to fill the bottom of the pot with a thin

layer of it). Let it heat

3. put the onion and garlic into the pot with the oil. Fry it until

slightly golden

4. put the rice in and sauté it for a couple of minutes

5. put the lentils in sauté it together for another 3 or 4 minutes

6. add all the spices in and the red pepper

7. put the water on top and reduce the heat to as little as possible

8. cook until all ingredients are well cooked. check the pot after 15

minutes in case you need to add water (make sure the thing does not

dry.

the end product is like a stew of lentils and a little rice.

You can either eat the stew alone or with rice.

If you have questions just ask me.

mashed potatoes with Tuna and sour cream by ghassan omair INGREDIENTS: 500g fresh new potatoes 200g tuna in water, drained and flaked 300 fresh mushrooms 4 spring onions, chopped 4 tbsp sour cream 2 tbsp chopped chives Freshly ground black pepper

how to make: 

. Cook the potatoes in boiling water for 5 minutes or until tender. Drain and leave to cool for 5 minutes.

. Gently break up the potatoes with a fork (but do not mash).

. Place in a bowl and add the tuna, spring onions, mushrooms and green beans. Toss gently and serve on a plate

. Mix the sour cream and chives and serve on top of the bashed potatoes. Season with freshly ground black pepper.

TORTILLA DE PATATAS (SPANISH OMELET) by Eva Carballeira

1 cup olive oil
four large potatoes (peel and cut into small pieces about 2mm thick)
salt to taste
one large onion, thinly sliced
six eggs.

Heat the oil in a 9-inch skillet, add potato pieces and onion. Cook slowly, medium flame. DO NOT FRY!! Turn occasionally until potatoes are tender, but NOT brown. They must be loose, not "in a cake".

Beat eggs in a large bowl with a fork. Salt to taste. Drain potatoes. Add potatoes to beaten eggs, pressing them so that eggs cover them completely. Let sit for 15 minutes. Heat 1 tea spoon of the oil in a large skillet. Add potato-egg mixture, spreading quickly. Lower the heat to medium-high. Shake pan to prevent sticking. When potatoes start to brown, put a plate on top of the skillet and flip to cook other side. Brown on the other side. Can flip two or three times for better cooking. 

HOPE YOU ENJOY IT!! 

Fattet Baitinjan by Ayah younis

Eggplants

Pita bread

Yogurt

Pine nuts

Tomato

Tomato paste

Pomegranate molasses

Parsley

Fresh garlic

Salt

-          Cut the pita bread into squares and deep fry them (till they become crisp, watch out they get burnt easily)

-          Cut the eggplants into cubes and deep fry them

-          Cut the tomato and cook with eggplants along with tomato paste and one table spoon of pomegranate molasses (season with salt)

-          Mix the yogurt with the mashed garlic along with some salt

-          Fry the pine nuts

-          Put the fried pita bread in a dish, on the top put the eggplants cooked with tomato and cover them with the yogurt. Sparkle the pine nuts and parsley on the top

(I love this dish)