Lebanon has been ruled by the Ottomans for 400 years, same as many surrounding countries. While countries were considered Turkish provinces, Lebanon (known as Mount-Lebanon then) enjoyed a semi-autonomous condition, till fights erupted and the nation was placed under a new system called Mutassarifiyah. Then Turkish rulers were assigned to Lebanon to stabilize it, in a declining Ottoman Empire. The ruler had the nobility title of Pasha, and was called Mutassarref which literally means executor. Daoud Pasha was the first assigned to the job and rumor has it that this dish was a favorite of his and was called after him. I don’t know how true that last part is, but the preceding mini History lesson is.
Tag Archives: Onions
Since I have posted an info page about Moghrabieh, I noticed that it arose a lot of interest. And since then I have been meaning to post a recipe, but you know my story with taking recipes from my mom. And I wanted her recipe in particular, because Moghrabieh comes out perfect with her.
I don’t know if any of you can relate to me on this, but getting down a recipe from my mom is like the Mission Impossible of the cooking world.
Mom cooks by feel (I am kind of guilty of it too :$); she just throws in the ingredients the way they seem right. Whether it is the size, the smell or the taste and she ends up having a fantastic result. You would think it could not get better but another time you taste the same thing, she manages to perfect it even more, so much that she earned from me the analogy of the wine: “Mom’s cooking is like wine, it gets better with age”. For those who know me well, they know that this is the ultimate compliment from me and I am not someone to dish out compliments like they were candy on Halloween.
When I posted the Falafel recipe, the preparation of the raw part was done. It was the only way I could take the recipe from my mom with specific measurements because she cooks on the feel and she cannot give you the right amounts after!
So bare with me, this is going to be a long post, but one filled with photos which will probably make things easier for those who never prepared Falafel before.
I will start with the base preparation, I went as per recipe.
I started with soaking the beans:
My challenge for my Taste-Buds this time is a recipe that is eaten all through the Middle East, even though if made differently from country to country. The news about it is that it is a totally vegetarian meal that every man I know LOVES! Yep, you heard me right!
I can tell you it is not something you would eat before a date or an appointment: it is rich in garlic and onions, so if you fear their effects then better abstain.
Well people, this time we are making Falafel, Lebanese version (my mother’s version to be exact), from scratch. Yep the whole deal. So lift up your sleeves and get down to work for the best Falafel ever!
Oh! By the way if you cannot find the fava beans you can do with the chickpeas alone, although I personally don’t think it is as good.
I got to cook the chicken paprika as lunch for my family today. I decided to serve it with apple and raisin salad which oddly enough was to my dad’s taste. For those who know my father, they would be extremely surprised to hear that he said a dish is good. The chicken was approved also, but everyone mostly liked the caramelized onions and mushrooms.
I did not cook the recipe exactly as in the posted challenge.
First I made little pouches in the chicken breasts and stuffed them with Parmesan. Although, next time I would cover the chicken with the cheese and bake them for like five minutes in the oven.