Grilled Kabobs - Chicken & Beef

Israeli Grilled Minced Meat Kabobs

Lamb Patties in Grape Leaves

Stuffed Chicken

Mahloubeh - Meat, Vegetable & Rice Casserole

Shabbat Roast Chicken

Entrecote - Prime Rib Roast

Grilled Steak with Sauted Mushrooms 

Spicey Chicken Schnitzel

Seasoned Chicken Schnitzel

Spicey Chicken Nuggets

Honey-Lemon Chicken

Nile Perch

Poached Salmon

Grilled Salmon on the Barbee

Roast Turkey Breast

Crockpot Beef & Fresh Green Beans

Kubbeh (Kibbeh) - Syrian Meatloaf

Cholent in a Crockpot - Shabbat Casserole

2 pounds of chicken breast, cut into 1" chunks

Bamboo skewers for shish kabob, soaked in cold water

1 cup olive oil

2 tsps sea salt

1 tsp freshly ground pepper

 

Meanwhile, start the coals on the barbeque. When the coals are just the right temperature, brush the barbeque rack with 1/2 onion dipped vegetable oil. Lay the skewers on the rack and cover the lid; check the kabobs every few minutes and turn as they need.

 

Serve the kabobs with parsley and olive oil dressing, vegetable kabobs and fresh salads.

 

2 onions, grated fine into the beef

Bamboo skewers, soaked in cold water

1-2 bunches of parsley, finely minced, stems removed

1 tblsp cumin

2 tsp sea salt

1 tsp freshly ground pepper

Olive Oil

Ice water

 

 

 

Form kabob over the skewers into an small ball-oval shape; stack on a platter.

 

Meanwhile, prepare the barbeque. When the coals are ready, brush the rack with 1/2 onion dipped in vegetable oil. Stack the kabobs carefully onto the rack, taking care that the kabobs do not slip off the skewers. Cover with the barbeque lid and check the kabobs, turning as needed.

 

Serve the kabobs with parsley dressing or humous/tahini sauce.

2 onions, grated into Lamb

1 bunch of parsley, minced very fine

2 tsp sea salt

1 tsp fresh finely ground pepper

1 tsp ground cumin

2 tomatoes, halved and sliced

2 cloves of garlic, minced

1 onion, halved and sliced

20 fresh picked tender grape leaves (preserved leaves in brine can be used instead)

2 tblsp tomatoe paste

1 cup chicken stock

 

 

Preheat oven to 350 degrees. Make small hambuger-type patties. Wrap the patty in a single grape leaf and stack in a baking dish.

 

When all the patties are finished, add sliced tomatoes and sliced onions on top of patties. Pour over tomatoe paste mixture on the top of patties; cover with silver foil and bake for about 1/2 hour or until patties are done.

 

Serve on a platter with the cooked vegetables and the juices of the baking pan and drizzle with olive oil. Sprinkle with chopped parsley.

 

Serve with creamy unflavored yoghurt.

olive oil or cooking oil

coarse sea salt

fresh finely ground pepper

 

 

Place the prepared chicken in a heavy roasting pan. Rub the chicken with oil or dot with butter. Sprinkle generously with salt and pepper. Cover with  with heavy aluminum foil. Bake for about 1 and check to see if it is done. Take off the foil the last 15 minutes to brown thoroughly as the skin will get crispy.

 

Take out the baked chicken and let it rest for a couple of minutes. Cut the chicken into portions for your family and guests and pile it on top of hot Syrian rice in a nice platter. Decorate around the sides.

 

Sprinkle with coarse salt, fresh ground pepper and minced garlic.

 

Place the bulghur wheat in a heat proof bowl. Pour hot boiling water to cover over the wheat. Set aside for 1/2 hour. Drain the wheat in a cheesecloth or clean cotton kitchen cloth and ring it tight.

 

Place the drained wheat, beef, grated onions, spices and seasonings in a large mixing bowl. With a wooden mallet or large wooden spoon - or your hands - knead the meat mixture into a very fine paste. Add sprinkles iced water to the meat mixture and it will smooth it out.

 

In a large shallow heavy baking pan, or preferrably a large cast iron pan, put in the meat mixture and smooth it out with the back of the wooden spoon. Smooth it over with iced water. With the handle of the wooden spoon, mark out even diamond shapes in deep grooves. Pour over the melted butter.

 

Bake for about 40-45 minutes, until the loaf is baked well. Take out of the oven and let it sit for a couple of minutes. Cut the loaf in the diagonal shapes and place them attractively onto your serving platter and decorate. Serve with Mejudara (rice & lentil pilaf) and plain yoghurt.

1/4 cup Olive oil

1/2 tsp coarse sea salt

pinch fresh finely ground pepper

dash McCormick's Steak Seasonings

 

1/4 onion, chopped

10 oz. large fresh mushrooms

3-4 tblsp butter

1 tsp coarse sea salt

1/2 tsp fresh ground pepper

 

 

Meanwhile, slice the mushrooms. Melt the butter in a heavy saucepan and saute the onions until they are soft. Add the seasonings and stir. Add the mushrooms for a couple of minutes taking care not to overcook the mushrooms.

 

When the coals on the BBQ are ready, brush the rack with 1/2 onion dipped in vegetable oil. Add the steaks and cook for a few minutes on each side, to your preference.

 

Transfer the steaks to a serving platter and pour the mushrooms around and on top of the steaks. Serve the hot steaks and mushrooms with parsley and olive oil sauce and a side of steaming corn on the cob.

2 cups cooked long grain rice (brown rice can be substituted)

1 onion, finely chopped

1/4 cup olive oil

1/2 cup of Pine nuts

1/2 cup of raisins, soaked in hot water

1/2 bunch of parsley, chopped very fine

2 tsp sea salt

2 tsp fresh finely ground pepper

1/2 tsp Allspice

1 tsp Cinnamon

2 tblsp oil

1 tblsp coarse sea salt

 

In a frying pan, add 1/4 cup of olive oil, chopped onion and saute until the onions begin to turn color; add pine nuts, raisins and spices to onion mixture and mix well for a couple of minutes on the heat.

 

Add above mixture to cooked rice, plus the parsley in a large mixing bowl; mix well.

 

To the cleaned chickens, fill the cavity with the stuffing and put the chickens in a baking dish. Rub the chickens with oil and coase sea salt and  freshly ground pepper.

 

Bake in a 350 degree oven for about 45 minutes, or until chickens are done. The skin should get crispy and brown.

 

With a large sharp knife, cut the chickens in half or quarters. Lay the portions on a serving platter with extra rice (if there is any) and decorate the platter.

4 oz butter (about 50 grams) or 4 tblsp olive oil

coarse sea salt

fresh ground pepper

 

 

Place the turkey breast in a heavy baking pan. Drizzle with olive oil or dot with butter pieces. Sprinkle salt and pepper all over it thoroughly. Insert a meat thermometer into the thickest part of the breast, if you like. Cover with heavy aluminum foil and bake until done, or for about 1 1/2 hours, checking it from time to time. Take out of the oven and let it sit for a couple of minutes.The turkey breast will be very moist and tasty.

 

You can cut the breast into serving portions and store in tupperware or large freezer-proof zip lock bags.

2 onions, sliced

Olive oil or cooking oil

3 oz. tomatoe paste

1 16 oz can of peeled tomatoes, or use about 2 cups of fresh tomatoes (skins removed)

1 tblsp brown sugar

2 tblsp Worchestershire Sauce

2 tblsp A-1 Sauce

2 tsp salt

1 tsp ground pepper

2 tblsp minced garlic

1/2 tsp cinnamon

1/4 tsp allspice

2 bay leaves

Dash of hot sauce

 

1 pound fresh green beans, washed trimmed, cut (or substitute 1 large 16 oz bag of fresh frozen green beans)

 

 

 

 

Serve with hot Syrian rice.

1 lemon, juiced

coarse sea salt

fresh ground pepper

olive oil or butter

 

Bake for about 50 minutes or until the fish turns white and is done, but not over done. The edges of the fish will turn golden. Serve with your favorite vegetables.

2 lemons, juiced

coarse sea salt

fresh ground pepper

olive oil or butter

1 lemon, juiced

1 lemon, sliced

1 onion, sliced

coarse sea salt

fresh finely ground pepper

 

Place the clean fish on a large piece of heavy silver foil. Drizzle lemon juice and olive oil on the fish. Sprinkle the fish with salt, pepper, sliced onions, sliced lemons. Cover the fish carefully, but not tightly. Place the fish wrapped in foil onto the BBQ grill. Close the lid and cook about 50 minutes, or until the fish turns white, and is cooked through well, but not dry. When nearly done, open up the foil and let the smoke of the BBQ permeate the fish.

 

Serve on a large oval platter with your favorite vegetables.

 

In a heavy sauce pan, add the olive oil over medium heat, enough to fry the chicken breasts, taking care the oil does not burn. Add chicken breasts and fry about 4-5 minutes each side. Drain on paper towels.