Your easy way to cook at home 

Secret Box.

Mujaddara

 

Ingredients:

  • 1 ½ cups persian rice - soaked in water for 1 hour and strained

  • 2 cups green lentils - soaked in water for 24 hours and strained

  • 3 large white onions - roughly diced

  • Spice mix - salt, pepper, cinnamon, cumin, turmeric

 

For serving:

  • Small scoop of goat’s-milk yogurt

  • ½ cup coriander leaves

  • 1 spring onion - stem-only, chopped

  • Juice from ½ lemon

  • 1 large white onion 

 

Method:

  • Cook the lentils in boiling water for 15 minutes to soften

  • In a small bowl, mix 1 tsp cumin, 1 tsp cinnamon and 1 tbsp turmeric

  • In a large pot, sauté half of the spice mix in warm (not hot) olive oil, for 10 seconds. Add the rice and the cooked lentils and fry gently. Add 1 tbsp salt and 3 cups warm water. Bring to boil, and simmer on low heat for 20 minutes

  • In a separate pan, heat 5 tbsp olive oil and fry the onions with a pinch of salt. Keep frying on low heat for 20 minute, stirring occasionally, until the onions are light brown and caramelized. Add the rest of the spice mix.

  • When the rice is ready, combine with the fried onions.

 

Serving:

  • In a small bowl, mix the coriander leaves and chopped spring onion. Season with olive oil, lemon and salt.

  • In a pan, fry slices of onion to caramelize. 

  • Put a small mountain of Mujaddara in a bowl. Top with the coriander and spring onions. Add a small scoop of goat’s-milk yogurt and caramelized onions to finish.

Hearty stuffed onions

Ingredients:

  • 6 large white onions

  • 1 ½ cups persian rice - soaked in water for 1 hour and strained

  • 2 oranges -  juice and zest

  • 2 lemons - juice and zest

  • 1 chilli pepper - sliced

  • ½ cup fresh oregano - finely chopped

  • 2 tbsp fresh thyme - finely chopped

  • ½ bunch fresh parsley

  • 3 tbsp honey

  • 1 carrot - peeled and halved

  • 1 cup pistachios - chopped

  • Olive oil

  • Salt and pepper

 

Method:

  • Peel the onions and cut through each of them, from the centre, top to bottom. Soften in boiling water for 20 minutes. Remove from water, let cool and separate the layers. Save the cooking water, and chop the core layers that are too small to separate or stuff. 

  • In a small pot, combine the onion’s cooking water with the 2 halves of carrot and bunch of parsley. Cover and let simmer for 45 minutes to create a stock.

  • In a bowl, mix the rice, chopped onions, oregano, thyme, pistachios, zest of lemon and orange, 2 tbsp olive oil, salt and pepper.

  • Filling the onions:  Place a tbsp of the rice mix onto 1 layer of onion, press down and role. Repeat for all onion layers.

  • Place the rolled onions in a pot, pressed closely to each other with the open edge facing down. Place a heavy plate on top to prevent moving.

  • Preparing the sauce: In a separate small pot, fry slices of chilli pepper (as much as you like) in olive oil. Add juice from 1 orange, 1 lemon, honey and 1 tbsp salt, and reduce. Add 2 ½ cups of the stock, and simmer for 10 minutes.

  • Poor the sauce over the onions.

  • Cook over low heat for 1 hour, lift the cover and cook 20-30 more minutes until the sauce is reduced.

  • Serve warm, topped with chopped pistachios, lemon and orange zest.

 

Fresh n’ zesty fish kebab

 

Ingredients:

  • 500g fresh white fish - filleted and cleaned of small bones and skin

  • 4 tbsp bread crumbs - soaked in water and strained

  • ½ red onion - finely chopped

  • ½ bunch coriander  - clean of rough stems

  • 1 handful fresh oregano leaves

  • 4 tbsp cooking oil

  • 4 tbsp olive oil

  • Zest from 1 lemon 

  • Salt and pepper

  • Sour cream - for serving

 

For the salad:

  • 1 cup frozen pre-cooked chickpeas

  • ½ bunch coriander - clean of rough stems

  • Juice from 1 lemon

  • Sliced chilli pepper - as much as you like

  • Olive oil

  • Salt

 

Method:

  • Finely chop the fish. Chop as small as you can so the kebab holds its shape and doesn’t break.

  • In a blender, place ½ bunch of coriander, oregano, both oils and a pinch of salt. Blend to form a thick paste. Add more olive oil if needed.

  • In a mixing bowl place the fish, the herb paste, the breadcrumbs, lemon zest, salt and pepper. Adjust the flavors as needed.

  • Roll the mixture to form small balls and cool in the fridge for 1-2 hours to firm.

  • In the meantime, cook the chickpeas for 20 minutes to soften, then let cool.

  • Creating the garnish: Combine the chickpeas, the other ½ bunch of coriander  and chilli pepper. Season with olive oil, lemon and salt.

  • Fry the fish kebabs on a medium heat, 4 minutes on each side

  • Serving: Place a dollop of sour cream on the plate. Add the garnish in the center and arrange the warm kebabs around it. 

  • Season with a dash of olive oil and a squeeze of lemon.

 

Flaming tomato fish kebab

 

Ingredients:

  • 500g fresh white fish - filleted and cleaned of small bones and skin

  • 4 tbsp bread crumbs - soaked in water

  • ½ red onion - finely chopped

  • ½ bunch coriander

  • 1 handful fresh oregano leaves

  • 4 tbsp cooking oil

  • 4 tbsp olive oil

  • Zest from 1 lemon 

  • Salt and pepper

  • Sour cream - serving

 

For the sauce:

  • 2 cans chopped tomatoes

  • 1 cup cooked chickpeas

  • 2 cloves fresh garlic - sliced 

  • 4 cloves fresh garlic - whole and peeled

  • 1 chilli pepper - sliced

  • Spice mix:  1 tbsp sweet paprika, ½ tsp cumin

  • Pinch of sugar

  • Olive oil

  • Salt

 

Method:

  • Finely chop the fish. Chop as small as you can so the kebab holds its shape and doesn’t break.

  • In a blender, place ½ bunch of coriander, oregano, both oils and a pinch of salt. Blend to form a thick paste. Add more olive oil if needed.

  • In a mixing bowl place the fish, the herb paste, the soaked breadcrumbs, lemon zest, salt and pepper. Adjust the flavors as needed.

  • Roll the mixture to form small balls and cool in the fridge for 1-2 hours to firm.

  • Creating the sauce: While the fish is firming, in a large, low-sided pot, lightly fry the slices of garlic, the dry spice mix and a few slices of chilli pepper. Add the canned tomatoes and bring to boil. Add 1 tsp salt, the whole garlic cloves and a pinch of sugar. Cover and simmer on low heat for 30 minutes, then add the chickpeas and cook for a further 30 minutes. Add additional spices if needed.

  • Add the kebabs to the sauce. Cook for 5-6 minutes, then flip them, cover and cook for a further 5 minutes. Remove from the flame and let rest for 15 minutes before serving.

Quinoa with sweet potato and herbs

 

Ingredients:

  • 1 ½ cups quinoa

  • 1 sweet potato - diced

  • 1 bunch fresh coriander - chopped

  • ½ bunch fresh parsley - chopped

  • 3 stems  fresh thyme - chopped

  • Juice of ½ lemon

  • ½ chilli pepper

  • Olive oil

  • Turmeric

  • Salt and pepper

 

Method:

  • In a small pot, lightly fry the quinoa in olive oil. Add 1 tsp salt, ½ tsp pepper, ½ tsp turmeric and mix well. Add 3 cups of water and bring to boil. Cover and cook on low heat for 20 minutes. Turn off the heat and keep covered for 10 more minutes.

  • In the meantime, heat 2 tbsp olive oil and fry the diced sweet potato on a high heat until browned. Add ½ cup of water, the lemon juice, thyme and a pinch of salt. Cook until the potatoes are soft enough. Add water if needed.

  • Add the sweet potatoes, the coriander and the parsley to the quinoa, and mix.

  • Serve warm as a side dish or a vegetarian main.

 

Classic Israeli bourekas

 

Serving size:

3 large bourekas, for 5-6 people.

 

Ingredients:

  • 1 packet puff pastry - defrosted

  • 2 boxes fresh spinach - with stems removed

  • 1 bunch of fresh basil - with stems removed and leaves chopped. 

  • 250g mildly salted feta cheese - grated

  • 100g kashkaval cheese - grated

  • Salt and pepper

  • Sesame seeds

  • 1 egg

 

For the side:

  • 3 large tomatoes - grated

  • Salt

  • Olive oil

  • 6 eggs

  • Pickled cucumbers


 

Method:

  • Heat the oven to 190°c.

  • In a large pan, heat 3 tbsp olive oil and fry all the spinach. Add a pinch of salt and pepper. It will feel like there is too much spinach but it will shrink down fast. After 4-5 minutes, once the spinach has shrunk and turned dark green, turn off the heat and let cool. Suggestion: do this stage 1-2 hours in advance to allow spinach time to cool. Once it’s cooled, chop finely.

  •  In a large bowl, mix the spinach, the cheeses and the basil. Taste and add salt and pepper if needed (don’t forget the feta is already lightly salted). Place in the fridge for ½ hour to allow the mixture to firm.

  • On a floured surface, un-roll the puff pastry and slice horizontally into 3 strips. You should have 3 long rectangles, about 10-15 cm wide. With a rolling pin, flatten each piece to stretch the width to 20-22 cm.

  • Place a small mountain of the filling on the dough, close to one end of the rectangle. With your finger, wet the other end of the strip with some water.

  • Roll the dough to enclose the filling, and seal with the wet edge, to create a long worm shape. Tighten on all edges to prevent the filling from escaping during baking. Coil the worm shape into a spiral and place on a tray.

  • In a small bowl, beat an egg yolk with a tsp of cold water. Spread on the top of the Bourekas, and top with sesame seeds.

  • Bake for 25-30 minutes until browned. Wait 10-15 minutes before serving.

 

For the side:

  • In a small bowl, mix the grated tomatoes with 1 tbsp olive oil and ½ tsp salt.

  • For perfectly cooked eggs: In a medium sized pot, bring water to boil with 1 tbsp salt. Carefully place cold eggs in the water. Make sure the eggs are submerged. Cook for 8 minutes for a runny yolk, or 11 minutes for a hard boiled egg. As soon as your egg is cooked, transfer to ice water to prevent over cooking. 

  • Serve the bourekas warm and sliced alongside the grated tomatoes, halved eggs and pickled cucumbers.

@ 2020 by Secret Dinner