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Spiced Nuts

Spiced Nuts

Nicole's spiced nut recipe from Sean's Grandma
Course: Snack
Cuisine: American
Keyword: Holiday, Nuts, Spiced
Author: Dave

Ingredients

  • 4 Cups Nuts Your preferred nuts, but mixed nuts work very well
  • 1 Egg white
  • 1 Tbsp Water
  • 1 tsp Salt
  • 1.5 tsp Cinnamon
  • 1 Cup Sugar
  • 1.5 tsp Vanilla

Instructions

  • Mix the salt, cinnamon, and sugar.
  • Beat the egg white and water until frothy
  • Add the egg mixture
  • Add the vanilla and nuts.
  • Stir to coat
  • Bake at 200 degrees for 45 to 60 minutes, stirring every 15 minutes
  • Nuts should be dry and encrusted, extend time as needed.

Cabbage Rolls

Cabbage rolls a la Tanya (Need to add ingredients)

Author: Dave

Instructions

  • Cook rice partly for 10-15 min, colander and rinse with cold water
  • Cool onion and shredded carrots
  • Add water to meat and mix quite a bit until meat is fluffy. Then add carrots and onions and rice
  • Start with half of cup of water and add a bit at a time until not tight
  • Add rice and mix
  • Lightly brown the rolls on both sides
  • Add shredded onion, carrots, tomato and cabbage to bottom of pan
  • Fill part way with water (later add mixture of ketchup and tomato paste)
  • Bring to boil and simmer with the rolls in it. Use any extra meat to make meatballs that you nestle in
  • Cover and cook on top of stove for about 2 hours

Chicken Schwarma

Chicken Schwarma

This recipe is the closest one I've found to the type of Schwarma I ate in Qatar and Jordan. It's excellent with the home-made flatbreads as well (linked in Notes, along with original author link).
Prep Time20 minutes
Cook Time15 minutes
Resting Time (Up To)1 day
Total Time1 day 35 minutes
Course: Main Course
Cuisine: Middle Eastern
Keyword: Arabic, Chicken, Schwarma, Wrap
Servings: 4 wraps
Author: Dave

Equipment

  • Grill

Ingredients

  • 2 lb Chicken thigh fillets skinless and boneless

MARINADE

  • 1 large garlic clove minced (or 2 small cloves)
  • 1 tbsp ground coriander
  • 1 tbsp ground cumin
  • 1 tbsp ground cardamon
  • 1 tsp ground cayenne pepper
  • 2 tsp smoked paprika
  • 2 tsp salt
  • Black pepper
  • 2 tbsp lemon juice
  • 3 tbsp olive oil

YOGHURT SAUCE

  • 1 cup Greek yoghurt
  • 1 clove garlic crushed
  • 1 tsp cumin
  • Squeeze of lemon juice
  • Salt and pepper

TO SERVE

  • 4 flatbreads Lebanese or pita bread or homemade soft flatbread
  • Sliced lettuce cos or iceberg
  • Tomato slices

Instructions

  • Combine the marinade ingredients in a large ziplock bag (or bowl).
  • Add the chicken and use your hands to make sure each piece is coated.
  • Marinate overnight or up to 24 hours.
  • Combine the Yoghurt Sauce ingredients in a bowl and mix. Cover and put in the fridge until required (it will last for 3 days in the fridge).
  • Heat grill/BBQ (or large heavy based pan on stove) on medium high. You should not need to oil it because the marinade has oil in it and also thigh fillets have fat. But if you are worried then oil your hotplate/grill. (See notes for baking)
  • Place chicken on the grill and cook the first side for 4 to 5 minutes until nicely charred, then turn and cook the other side for 3 to 4 minutes (the 2nd side takes less time).
  • Remove chicken from the grill and cover loosely with foil. Set aside to rest for 5 minutes.

TO SERVE

  • Slice chicken and pile onto platter alongside flatbreads, Salad and the Yoghurt Sauce.
  • To make a wrap, get a piece of flatbread and smear with Yoghurt Sauce. Top with a bit of lettuce and tomato and Chicken Shawarma. Roll up and enjoy!