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Serves 4-5
1 whole chicken
2 cups of Basmati rice (or any other rice of your choice)
1 1/2 cups of assorted raw nuts

For cooking the chicken: 1 carrot, 1 onion, 1 cinnamon stick, 1 bay leaf, 1/2 a teaspoon of black pepper, cardamom, salt. Add all to a pot half filled with water including the chicken. When it starts boiling, clean the surface from the foam. Let it cook until done.
- For the rice: In a pot, put 1 tablespoon of butter, add the washed and drained 2 cups of rice. After the rice absorbs the butter, add 4 cups of water, add salt upon taste and let it simmer for 15 minutes. While the rice is cooking, in a pan, put a teaspoon of butter and add the raw nuts and mix with the butter and let it roast until brown or golden.
Once the rice is done, serve with nuts on top and then cut the chicken and put on top of rice and nuts and serve.

Tip: You can cook the rice with the broth of the cooked chicken.

This dish can be served with salad of your choice or plain yogurt.

1 plain yogurt container
Teaspoon of salt
Olive oil
Cotton cloth to serve the purpose of a small bag

Open the container of yogurt and add the salt and mix, then empty the yogurt in the cloth, tie it and hang it over your sink overnight. You want the water to drain all night.
In the morning, empty the labneh from the cloth and serve with olive oil on top with any bread or toast.

Tip: You can make garlic labneh by adding a couple of crushed cloves of garlic or garlic powder. Also labneh can make a wonderful dip, serve it with a vegetable tray and add to the labneh a teaspoon of curry powder.

Serving: 2 persons
1 tomato
1 medium cucumber
1 cup of parsley leaves (not chopped)
1 clove of garlic (crushed)
1 small onion
salt & pepper
olive and juice of 1 small lemon for the dressing.

Chop the tomato, cucumber and onion then add to all the ingredients and mix in a bowl and serve.


authorHello, my name is MAG. I've been running this blog since 2007.
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