Palestinian-Canadian chef Susan Hosseini inherited her passion for cooking from her Palestinian Jerusalemite mother, who used to cook traditional Arabic dishes for her family in Canada. Suzan, who always talks about her mother’s way of cooking in her videos and programs, always remembers her family’s travel to Canada and her mother’s keenness to provide traditional food, even Arabic bread she used to prepare at home.
Al-Husayni follows the way of her mother, who used to allow her to participate in cooking, so the kitchen was associated with love and affection. It respects the origins of the “dish” and adheres to the traditional cooking, with simple adjustments in the method of cooking and presentation, to show the culture of Arab cuisine in a modern way. Read also Today’s Chef Amal Salloum .. Ramadan dishes with the traditional Lebanese Bekaa flavor Today’s chef, Aisha Al-Tamimi … Qatari dishes in a modern style at your Ramadan table Today’s chef, Khadija bint Suleiman … Various dishes on the Malaysian Ramadan table Today’s Chef Kifaya Ghanem .. On your Ramadan table, selected dishes that your children prefer
Suzan considers cooking a very wonderful personal and human experience. It is true that there are many similarities in our food in our Arab world in general, and there are characteristics that characterize every Arab kitchen, but this does not mean that everyone follows the same method in this or that country. We cook as we learned from our mothers and take inspiration from others. That is why the way we cook a single meal differs from city to city, and even from house to house in the same country.
Chef Suzan Al Husseini has contributed to many culinary publications such as “BBC Good Food” and “Catrere”, in addition to presenting many cooking programs on several TV channels, and publishing many cookbooks, including “Good Luckma” in Arabic and English.
Her contributions culminated in the presentation of one of the most popular Arab cooking programs in Canada and the Middle East, in which she embodied her unique and distinctive style of cooking and gained a wide range of fans and followers.
Suzanne continued to cement her position by contributing live cooking shows that interacted directly with the audience. She is also one of the most prominent chefs and culinary programs present in many festivals and cooking events, including the Paris Cookbook Fair and the Frankfurt Book Fair.
In addition to being a restaurant manager, Suzan taught classes on culinary arts to combine her passion with her skill in cooking, and to confirm her keenness to uncover her secrets and recipes for everyone who wants to learn the arts of Middle Eastern cuisine. Suzan lived in Canada and a number of Gulf countries, accompanied by her husband and three children. The following are the ingredients, and the preparation method is explained in the video:
Roasted cauliflower with tahini sauce
This dish is served as a cold or hot appetizer.
Ingredients: Cauliflower head
A quarter cup of olive oil
A small garlic clove, finely mashed
A tablespoon of orange zest
Juice of half an orange
Half a cup of tahini
Two tablespoons of yogurt
For garnishing : a large onion, sliced thinly, and tossed with a quarter cup of olive oil until soft, then put on paper until the excess oil is absorbed.
Fried pine nuts (or almonds or pistachios), fresh pomegranate seeds, parsley.
Method: Roast cauliflower in an oven at 250 ° C.
Lentil soup with chard and lemon
Ingredients: 4 tablespoons of olive oil
Two medium-sized onions, finely chopped
One and a half cups of brown lentils prefer “boy”.
5 cups chicken broth
4 potatoes, peeled and diced
3 large chopped green chard
A small spoon of sweet seasoning
Salt and black pepper
The frying pan: finely chopped onion, with crushed garlic, and a pinch of coriander, fry in olive oil, and add to the soup when it is cooked.
Method: Heat the oil in a large saucepan and stir the onion until wilted, then add the lentils and stir well before adding the chicken broth, and leave the mixture to boil while removing the foam that collects on the surface.
After 5 minutes of boiling, add potatoes, chard and spices, then reduce heat until lentils and potatoes are soft.
The frying is prepared, then it is added to the soup and left for about 5 minutes until the flavors blend, then the fire is extinguished.
Add lemon juice to the soup and serve hot with fresh bread and sliced lemon.
Maqlouba modern Palestinian
Ingredients: 3 tablespoons of ghee
2 kilo lamb chopped with bone
Water to soak the meat
1 cinnamon stick and 3 bay leaves
A teaspoon of: crushed cardamom, sweet pepper, and ground cinnamon.
Al-Maglouba Vegetables: Two onions, sliced and sliced
Two tablespoons of obesity
Two tablespoons of olive oil
12 small carrots, cut lengthwise in half, and pre-smeared with a little fat.
12 eggplant, Japanese type (thin and long), cut lengthwise into halves, and grilled in the oven in advance, or fried.
6 tomatoes, cut into thick circles.
A cup of pre-boiled chickpeas (you can use a ready-made tray)
A cup of basmati rice soaked in water in advance and drained.
A small spoon of turmeric
A small spoon of sweet seasoning
A small spoon of crushed cardamom
1 teaspoon ground cinnamon
Salt and Pepper
For garnishing: fried pine nuts or almonds, fresh pomegranate seeds, fresh mint leaves.
Note: The used pot is 26 cm in diameter and has a capacity of 16 liters.