In this special series we would like to present a set of recipes from different countries that people like to cook during winter time.
Enjoy Family’s kitchen and share your favorite recipe with us!
- Egyptian Stuffed Zucchini (Mahshi Kosa)
Mahshi is a very delicious traditional Egyptian food that is preferable during winter. There are many kinds of Mahshi besides stuffed zucchini. There are stuffed eggplant, stuffed cabbages, stuffed peppers, and stuffed grape leaves.
Ingredients:
- 1 kg zucchini
- ¼ tsp salt
Stuffing Ingredients:
- 2 tbsp butter
- 1 chopped onion
- 1 kg chopped tomato
- ½ cup short grain rice
- Parsley, chopped
- 1 cup chicken or beef broth
- Salt and pepper to taste
Preparing the zucchini:
1- Prick the zucchinis with a fork after washing it.
2- Sprinkle zucchinis with salt and leave it aside.
Stuffing preparation:
1- In a medium saucepan, heat the butter and sauté the onion.
2- Add tomato and parsley to the mixture and sauté for a bit.
3- Add rice and mix it will then put the mix off the heat for 10 minutes.
4- Fill ¾ of the zucchini with the rice mixture and put it in a deep baking casserole.
5- Pour the hot meat broth over it and cover.
6- Let it bake until rice is done ( about 35 m).
7- Serve with green salad.
- Pakistani Chicken, Rice, and Spices Bake
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Ingredients:
- 4 cups chicken stock
- 2 tablespoons olive oil
- 8 -10 boneless skinless chicken thighs
- 1 medium onion
- 1 garlic clove (chopped, minced or crushed)
- 1/2-3/4 teaspoon ground cinnamon
- 1 1/2 teaspoons ground turmeric
- 1 1/2 teaspoons ground cumin
- 1 1/2 teaspoons curry powder
- 1/2 teaspoon cayenne pepper (optional) or 1/2 teaspoon chili powder (optional)
- 3/4-1 teaspoon salt
- 2 cups basmati rice, rinsed and drained or 2 cups regular medium grain rice or 2 cups long-grain rice
Preparation:
- Preheat oven to 375°F and grease a 9x13-inch baking dish.
- Bring water to boiling and add chicken bouillon cubes, lower heat and simmer till dissolved--keep it hot.
- Sprinkle chicken with half the spices (except the garlic).
- Heat the olive oil in a large skillet on med-high to high heat and fry the chicken till both sides are brown, lower heat to medium and remove the chicken to a plate.
- In that same skillet sauté the onions for 2 minutes, then add the garlic and remaining spices and sauté another 2 minutes, then turn off the burner.
- Add the rice and stir for about 30 seconds to 1 minute, till well coated.
- Spread rice in the baking dish and place the chicken thighs over the rice.
- Gently pour in the chicken stock and cover tightly with foil.
- Bake for 40-45 minutes.
- Turkish Sweet Peas with Meatballs (Kofteli Bezelye)
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Ingredients:
- 2 lb sweet peas
- 2 tomatoes, diced
- 1 tsp tomato paste
- 1 big carrot, sliced round
- 1 big potato, cut in cubes
- 1 Tbsp salt to taste
- ½ cup hot water
For the meatballs:
- ½ lb ground beef
- 1 egg
- 1/3 cup bread crumbs
- 1 small onion, finely chopped
- ½ tsp salt to taste
- ½ tsp black pepper
Preparation:
1. Mix the meatball ingredients in a bowl.
2. Grab pieces smaller than walnut and make little meatballs using your palms.
3. Cover and keep them in fridge prior to use.
4. Take potatoes, sweet peas and carrots in a Pyrex dish, Sprinkle with salt and mix.
5. Dissolve tomato paste in hot water.
6. Take the meatballs out of the fridge and place over the vegetables, Pour the hot water with tomato paste over and add the tomatoes evenly as well.
7. Bake in preheated 400 F (200 C) oven for about 30-40 minutes or until meatballs and potatoes are cooked.
- Healthy Pumpkin Soup
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Try this thick and creamy soup, which is perfect for winter. It is also healthy and low in fat.
Ingredients:
- 1 tablespoon olive oil
- 1 onion , chopped
- 1 kg pumpkin flesh , chopped
- 1 carrot
- 3 sprigs fresh rosemary
- 4 cups chicken stock or 4 cups vegetable stock
- 3 bay leaves
- 1 cup skim milk powder
Preparation:
1. In a large saucepan, heat olive oil and gently cook onion without browning, for 3-4 minutes.
2. Add pumpkin, carrot, rosemary, and cook, stirring for 2-3 minutes.
3. Add stock and bay leaves.
4. Bring to the boil, cover and simmer for 12-15 minutes until vegetables are tender.
5. Remove any rosemary stalks and bay leaves.
6. Place a third of the soup in the blender with a third of the skim milk powder and puree.
7. Pour into a large bowl.
8. Repeat with the remaining soup and milk powder, pour the whole lot back into the saucepan, heat through and serve.
