Today’s Chef Jumana Al Zaatari … a Ramadan breakfast table combining the flavors of the Arab East and the American West

Mixing flavors and being open to the world’s different tastes is the hallmark of kitchens in this era. At an Iftar table that brings together the Arab East and the American West, Lebanese-American chef Jumana Zaatari Judy, who lives in California, serves meals bearing the two cultures with delicious mixes.

And Jamana, who started cooking as a hobby and turned into a craft, has a passion in this field, which made her study at a hotel university in America for 3 years. She has accumulated 10 years of professional experience and worked in a number of hotels and restaurants, and set up her small catering project from her home, and her next dream is to establish a special restaurant with her own touch and innovation. Read also Today’s Chef Hassan Ajoub … Ramadan dishes from Syria with an Aleppo flavor Today’s Chef Soulidat Al-Zain El-Khond .. Italian dishes on your Ramadan table Today’s Chef Amar Allah Zili … A Turkish Ramadan table with a historical flavor Today’s Chef Roy Hazboun .. innovative Spanish dishes on the Ramadan dinner

For the breakfast dinner, an ayran syrup with ginger and mint, creamy broccoli soup, and watercress salad with beetroot is served, as for appetizers, rolls or sambousek are served with avocado and eggs, and the main dish is shack roast and vegetables or meat shoulder with vegetables.

Laban Ayran with Ginger

Ingredients: 4 cups of yogurt, a cup of cold water, a cup of ice cubes, a teaspoon of salt, 3 cloves of garlic, a quarter of a teaspoon of shredded fresh ginger, half a teaspoon of dried mint.

Method: We put all the ingredients in a blender and mix for about 5 minutes.

Watercress salad with beetroot and pomegranate molasses

Ingredients: A cup of watercress leaves, a boiled and shredded beetroot, a chopped mountain tomato, a fresh mozzarella cheese, a tablespoon of pomegranate molasses, a tablespoon of olive oil, a teaspoon of lemon juice, salt and black pepper.

Preparation: In a serving bowl, put watercress, beetroot, tomato and cheese.

Mix the pomegranate molasses with oil, lemon, a little salt and black pepper aside.

Sprinkle the sauce on top of the salad and serve.

Creamy broccoli soup

Ingredients: 5 cups of chopped small broccoli, 1 large shredded carrot, 2 medium-sized onions, small chopped, 4 cloves of crushed garlic, 4 tablespoons of butter, 2 tablespoons of vegetable oil, 6 cups of chicken broth, 1 cup of liquid cream, 1 cup of liquid milk, 2 tablespoons Starch dissolved in a little water, a cup of shredded cheddar cheese, two bay leaves, half a teaspoon of nutmeg, a teaspoon of black pepper, salt to taste.

Preparation: Put the butter and oil in a saucepan over the fire, add the onions and leave until they wilt for 5 minutes, then add the garlic and stir for a minute.

Add the carrots, chicken broth, and bay leaf, leave until the broth boils, then add the broccoli and black pepper.

Leave the soup on low heat until the vegetables are soft.

Then add the cream, milk, starch and cheese, and stir well, and leave until it boils and the mixture thickens.

Grind half of the soup with a blender and add it to the other half. And decorate with cheese and broccoli pieces.

Starters .. sambousek avocado

Ingredients: 4 large avocados, cut into cubes, half a cup of dried and sliced ​​tomatoes, a quarter cup of red onions cut into cubes, a quarter cup of chopped coriander, juice of one lemon, half a teaspoon of pink Himalayan salt, 16 tablets of samosa flakes, canola oil for frying.

Preparation: Mix the ingredients in a large bowl. And stuff the chips of each sambousek with a tablespoon of the filling, then fry in oil for 3-4 minutes until golden in color.

Coriander honey sauce

The avocado sambousek appetizer is served with a honey coriander sauce, following its ingredients and preparation method.

Ingredients: Half a cup of coriander, a quarter cup of green onions, a quarter cup of roasted cashews, half a cup of honey, a quarter cup of olive oil, two tablespoons of apple cider vinegar, a tablespoon of tamarind, half a teaspoon of pink Himalayan salt, half a teaspoon of black pepper.

Preparation: Put all ingredients in a blender, and mix to get a creamy consistency.

Roast beef oven roasted

Ingredients: 2 kilograms of beef from the shoulder (cut into large pieces), 2 tablespoons of canola oil, half a kilo of small white onions, 2 tablespoons of tomato paste, 8 cloves of finely minced garlic, 2 laurel leaves, 4 thin thyme sticks, half a cup of chopped parsley, 6 Carrots (peeled and cut into large pieces), 1 cup mushrooms (cut in half), 3 sticks of celery (cut into large pieces), 3 cups vegetable stock, 1 tablespoon soy sauce, salt and black pepper to taste.

Preparation: Preheat oven to 150 ° C. Add salt and black pepper to the meat.

Heat a large skillet over medium heat. Add canola oil and stir the meat from all sides until it takes a brown color, then raise the meat to a side dish.

Add onion, carrot, celery and mushrooms to the pan and cook for 5 minutes.

Add tomato paste and cook for two minutes.

Add garlic, thyme and parsley and cook for two minutes.

Add vegetable broth to the pan, and when it starts to boil, add the previously fried meat.

Cover, transfer to the oven and cook for 3 hours until very soft.

Serve the meat with mashed potatoes or white rice.

Lebanon nights candy with cotton candy

Ingredients: 8 cups of milk, 14 tablespoons of fine semolina, three quarters of a cup of sugar, a tablespoon of starch dissolved with a little milk, a tablespoon of butter, an eighth of a cup of liquid cream, a tablespoon of rose water, half a tablespoon of rose water, half a tablespoon of mastic Ground with a little sugar, cotton candy.

Preparation: Mix the milk with semolina and stir it to a boil.

After the semolina has ripened, add sugar and stir.

Dissolve the starch with the milk and add to the mixture, then stir for 5 minutes.

Add the butter and cream and stir for two minutes.

Extinguish the fire and add mastic, rose water and blossom water.

Grease the mold with a diameter and cover the sides with ground pistachios.

Pour the mixture into the mold, leave it to cool down at room temperature, and then put it in the fridge.

When serving, decorate with cream, pistachios, and cotton candy.