The holiday comes in the second year in a row in days when meetings are banned in most countries of the world due to the outbreak of the “Covid-19” virus. And extending for the second year is the magnification of the economic crisis in Lebanon, and the cost of the Eid trip becomes unaf for dable for a large number of families.
Reducing meetings and reducing resources imposes himself as a guest at the Eid table, but it is necessary to celebrate as little as possible and in the best possible way. Read also Today’s chef, Aisha Al-Tamimi … Qatari dishes in a modern style at your Ramadan table Today’s Chef Samar Al-Nabahin .. Dishes of international flavors on your Ramadan table Today’s chef, Ghada Al-Tali … Ramadan Iftar with rich flavors for a family banquet Today’s Chef Ali Abu Tir .. Delicious Palestinian dishes for a delicious Ramadan table
From here it was necessary to ask Chef Suleiman Al-Khawand about an economical, useful and delicious trip, especially after his experience in the past two years in opening his kitchen to prepare daily meals that started last Ramadan in the campaign “Love each other”, so far he has distributed 110 thousand hot meals for free to families Needy in all areas of need, as his kitchen and his team benefited from in-kind assistance from some individuals.
Sulaiman is a professor who has taught at the Hotel School since 1995, and a presenter of several cooking programs, most notably Arab cuisine, and a referee in “worldchefs”.
Chef Suleiman starts his Eid trip with zucchini and mint soup, considering that green zucchini is famous for its filling, but its high nutritional value and special taste makes it included in many foods and gives it a wonderful flavor.
Among the types of appetizers, the potato omelette is prepared with “al-Mutishah” (tomato), which is rich in protein and starches together, and is loved by adults and children.
The main course suggests rice, chicken flavored with turmeric, cumin and lemon.
It ends with a cool and refreshing dessert, which is pudding ice cream with cotton candy.
Ingredients: 1 kilo of medium zucchini, 2 large onions, 4 cloves of finely crushed garlic, 75 milliliters of vegetable oil, two liters of chicken stock, 200 ml of fresh cream, salt and white pepper to taste, a handful of fresh green mint, toasted bread according to the need.
Preparation: Wash the zucchini, remove the head and heels, and cut into cubes.
Finely chop the onion and blast (stir) in oil for 5 minutes, add the fine garlic and blast for two minutes.
Then add zucchini and broth and boil 30 minutes on low heat.
Remove from heat and grind the ingredients with cream and mint, add salt and pepper, and serve hot with toast.
Potato omelette with tomato
Ingredients: 1 kilo of potatoes, a package of green onions, a tablespoon of fine parsley, a sweet green pepper, 400 grams of tomatoes, 10 eggs, 200 milliliters of vegetable oil, a pinch of salt and pepper.
Preparation: Wash the potatoes, peel and cut small cubes, and fry in hot oil for 8 minutes.
Chop the green pepper in cubes and blow with oil.
Chop the onions in medium-sized pieces, and add them over the pepper, then add the chopped tomatoes, salt and season, then cool and place in a deep bowl.
Add eggs and parsley, and put all ingredients in a baking tray for a quarter of an hour in the oven at 175 degrees, and serve hot.
Turmeric rice and chicken
Ingredients: 2 kilos of flower (cauliflower), and the flower can be replaced with eggplant, 3 grains of finely chopped onions, one and a half kilograms of chicken cut into 10 pieces, oil for frying as needed, half a kilo of Egyptian rice, a large hanging yellow knot (turmeric), a tablespoon of cumin, A tablespoon of salt, a tablespoon of sweet seasoning.
Preparation method: Cut the flower into medium-sized pieces that are salted and dazzling, rub with a little oil, and bake for half an hour in a moderate-heat oven.
Chop the chicken, rub a portion of the spices, and fry it with onions for a quarter of an hour, then boil for 40 minutes to soften.
The rice is washed and soaked for half an hour with lukewarm water, then filtered and rubbed with salt, spices and turmeric.
Drain the chicken from the broth and place it in a non-stick saucepan, then add the rice and then the broth to the saucepan. Cook first on high heat for 5 minutes, then on low heat for 40 minutes, then set aside for about 5 minutes and toss in a serving dish.
To decorate it, you can add peanuts and parsley.
Dakous sauce or yogurt can be served with cucumber and mint.
Mohallabiah ice cream with cotton candy
Ingredients: 1 liter of liquid milk, 200 grams of sugar, 100 grams of fine starch, a tablespoon of Sahlab powder, a tablespoon of soft mastiha, 25 milliliters of blossom water, 25 milliliters of rose water, cotton candy (a large bag to taste).
Preparation: Dissolve starch, sugar and orchid with a little liquid milk.
Put the remaining amount of milk on a medium heat until it boils and add the starch and sugar solution over it with strong and continuous stirring.
After boiling for two minutes, add mastic, blossom water and rose water, and the fire is extinguished immediately.
Cool slightly in a stainless steel bowl (basin) and place in the freezer.
Every half hour, move 4 rounds, then move 4 rounds every hour inside the freezer, then move two rounds every two hours, and by that, it becomes sticky and sticky like ice cream, then it is squeezed and placed with cotton candy and served.
Happy New Year and you and your family.