Vegan red lentil breadspread – Hommos

In no arabic country did I ever hear from Red Lentil Hommos but while preparing a soup it cooked too long and was too thick to dilute again. We tried it as a breadspread dip without adding tahini paste. Surprisingly it did turn out very well. Its somewhat yellow color can be made by sprinkling a little curcuma and mixing all together (optional) With parsley and pomgrenade pieces decorated it looked like chickpea dip aka Hommos. Now it will be from now on our own vegan red lentil Hommos.

1 teacup red lentils
2 cups water
1/2 tsp  Cumin powder
1/4 tsp curcuma
1/2 Lemon as  juice

Boil red lentils add cumin and curcuma, and cook until water dried out. When it’s still corny, use a hand mixer to smooth add the other ingredients. Decorate as you please. Best served with olive oil to dip.

You are free to try it with tahini and tell me how it turns out.

Hommos – chickpea puree from scratch

I am pretty happy about the fact that I can look up any recipe on the Internet to cook up a recipe that comes into my head, once there is nobody around to ask else.
Today it was about making chickpeas puree also known as Hommos and I just felt lucky to see this lebanese blog which explains precisely with helpful pictures attached how to make it from scratch.

It is considered one of the popular appetizers for breakfast or dinner in the middle east, and it’s always accompanied on the table during the fasting month Ramadan.

Also it has become popular under the Western civilization who see it as an alternative protein source, and is used by Vegetarians and Veganer, and all who like to eat a light snack.

Cooking inspired by Arabic Food Recipes

During my stay in the middle east it is only normal to have a fully established Arabic recipes at hand. The middle eastern cuisine consists of so many recipes each of them belonging to different countries with their own style of cooking, but all have one in common: mixing basic spices together to create balanced flavors and give the dish an unforgettable delicious taste. Of course I have to practice it doesn’t come out always as I would like to.

Thanks to the The Home of Delicious Arabic Food Recipes I have found finally some middle eastern cuisine recipes that are printed in English. And I am glad to put it to one of my favorite sites when it comes to cooking Arabic food.  Aside I am working also on the translation of some recipes from an Arabic cookbook, and find myself to slowly update it one by one.

Todays dish was inspired by Grouper with Onions, Olives and Orange Zest with minor differences.

Fish Fillet with Onions, Olives and Kumquat Zest

I used Kumquat Zest because it has a sweeter taste along with some bitterness whereby our oranges just taste bitter.

In case for the marinade I used coriander seeds instead of ground coriander or fresh though the recipe didn’t give any information about the type of the herb.

Also with the cooking time it was enough to leave it in the oven at 220 °C for 50 minutes.

This is a very light dish suitable for a low fat and carbohydrate diet with lots of fibers and essential nutrients.

Take a look at my ready to serve dish !

Beans with Meat

Beans with Meat

Yield: 5 servings

Rating : 4/5 stars

Source: 1000 Sample Dishes

Category: Main Course

Preparation time: 15 minutes

Cooking time: 1 1/2 hour


½ kg dry beans (makes 6 cups of cooked beans)
1 kg meat cubes
4 cups water
2 kg red tomatoes
1 Bunch coriander
5 cloves garlic
½ cup olive oil
Teaspoon salt
Pinch of All ground Spice
Pinch of Cinnamon


– Wash the dirt off the beans  and soak in water for a full night and drain.

– Put the meat and the amount of water required in the pot on the fire and leave to boil.

–  Remove the fatty grease on the surface of the meat and leave the meat on the fire for half an hour.

–  Peel tomatoes and use its juice with the beans and add to meat.

–  Leave the mixture, tomatoes, beans and meat on fire for an hour or until cooked.

– Crush  garlic with salt.

– Wash  coriander and chop finely.

– Fry coriander with garlic in margarine until tender.

–  Add Coriander and spices to the beans, then leave for another 5 minutes on fire.


Served hot with rice

الفاصوليا مع اللحم

العنوان: الفاصوليا مع اللحم

المحصول: 5 وجبة طعام

Cooking time: 1 hour

Preparation time: 15 minutes

المصدر: ألف باء الطبخ


كيلو حبوب فاصوليا اليابسة, 6 أكواب من الفاصوليا المطبوخ ½
1 كيلو لحم الموزات
4 أكواب الماء
2 كيلو البندورة الحمراء
باقة كزبرة
5 فصوص ثوم
1/2 كوب زيت الزيتون
ملعقة ملح
رشة بهار
رشة قرفة


تنقى الفاصوليا من اﻷوساخ و تغسل ثم تنقع في الماء ليلة كاملة و تسلق و تصفى

يضع اللحم و كمية الماء المطلوبة في طنجرة على النار و يترك حتى يغلي.

يزال الزبد (الزفرة) عن سطح اللحم و يترك اللحم على النار مدة نصف ساعة.

تقشر البندورة و تعصربطاحونة الخضار و تضاف مع الفاصوليا إلى اللحم.

يترك خليط البندورة و الفاصوليا و اللحم على انار مدة ساعة أو حتى ينضج.

يدق الثوم مع الملح.

تفرم الكزبرة و تغسلو تصفى.

تقلى الكزبرة و الثوم في السمن حتى يذبل.

تضاف الزبرة و التوابل إلى الفاصوليا و تحرك ثم تترك على النار مدة 5 دقائق.


تقدم ساخنة مع اﻷرز المفلفل

Tenderized Bell Pepper with Tomato

Tenderized Bell Pepper with Tomato

Yield: 5 servings

Rating: 5/5 stars

Source: 1000 Sample Dishes

Category: Appetizer

Preparation Time: 10 minutes

Cooking Time: 10 minutes


3 Green bell pepper
½ kg Tomato
3 Tbs Ground Coriander
1 tsp Salt
10 clove Garlic
Little olive oil
pinch Cayenne pepper


– Chop green pepper into small pieces after washing and add to olive oil over medium heat.
– Meanwhile, peel tomatoes and grate finely.
– Crush garlic with salt, coriander and cayenne pepper to a not so mashed well garlic mixture.
– After green peppers are tendered on fire, add the tomato pieces and stir until the tomatoes tender.
– Add garlic mixture to the tomatoes and stir for another 3 minutes.


Served cold

(فلفل أخضر حلو مع البندورة (شكشوكة

العنوان: فلفل أخضر حلو مع البندورة – شكشوكة

المحصول: 5 وجبة طعام

Cooking time: 10 minutes

Preparation time: 10 minutes

الفئة: المقبلات

التقيم من حمس نجوم: 5/5

المصدر: ألف باء الطبخ


   3  فلفل اﻷخضر الحلو
1/2 كيلو بندورة حمراء
3 ملاعق كزبرة اليابسة
1 ملعقة صغيرة ملح
10 فصوص ثوم
كمية قليلة من الزيت زيتون
رشة فلفل حريف


يفرم الفلفل اﻷخضر قطعا صغيرة بعد غسله ويلوح بالزيت على نار متوسطة.
– في هذه اﻷثناء تقشر البندورة و تفرم فرما ناعما.
– يدق الثوم مع الملح و الكزبرة شرط أن لايهرس جيدا.
– بعد أن يذبل الفلفل اﻷخضر على النار, تضاف إليه قطع البندورة ويحرك حتى تذبل البندورة.
– يضاف خليط الثوم والكزبرة إلى البندورة وتحرك مدة 3 دقائق.


تقدم بادة.

Fried Mushroom in Olive Oil

Fried Mushroom in Olive Oil

Yield: 4 Servings

Category: Appetizer

Personal Rating: 2/5 stars

Source: 1000 Sample Dishes


1½ cup of water
2 lobes of garlic
Juice of 2 lemon
4 tablespoons olive oil
1 tablespoon minced parsley
4 cups drained canned mushrooms right
Small onion finely chopped
A pinch of salt


– Put the water, garlic, onions, lemon juice, olive oil and a pinch of salt in a pan on fire.
– Stir until boiling and then reduce the heat and leave the pan for 10 minutes on low fire.
– Add mushrooms and parsley to the mixture and leave on fire for another ten minutes.
– Drain the mushrooms and set aside on a plate. The liquid is placed in a pot and is to be boiled again until the quantity is about half a cup.
– Pour the liquid over the mushrooms.


Place the dish in the refrigerator and serve cold.

فطر بالزيت

العنوان: فطر بالزيت

المحصول: 4 وجبة طعام

Cooking Time: 15 minutes

Preparation Time: 5 minutes

الفئة: المقبلات

التقيم من حمس نجوم: 2/5

المصدر: ألف باء الطبخ


كوب ونصف كوب الماء
2 فصا ثوم
2 عصير ليمون حامض
4 ملاعق زيت زيتون
1 ملعقة بقدونس مفروم
4 أكواب فطر الصحيح المصفى المعلب
 بصلة صغيرة مفرومة فرما ناعما
رشة ملح



– يوضع الماء , و الثوم , و البصل , و عصير اليمون و زيت الزيتون و قليل من الملح في مقلاة على النار.
– يحرك المزيج حتى يغلي و عندها تخفف النار و تترك المقالاة مدة 10 دقائق على النار الخفيفة.
– يضاف الفطر و البقدونس إلى الخليط و يترك على النار الخفيفة مدة عشرة دفائق أخرى.
– يصفى الفطر ويوضع جانبا في طبق. ويوضع السائل في وعاء ويغلى مرة أخرى حتى تصبح كميته حوالى نصف كوب.                                                                                                                                                           – يصب السائل أو المرق فوق الفطر


– يوضع الطبق في الثلاجة ويقدم باردا.

Mastering language and cooking

The art of cooking needs patience and determination. So does learning a new language. In the beginning you just know some words, compared to moving around with kitchen tools wisely. Then you will know how to formulate sentences as well as how to use those tools on food. Afterwards you get the big picture of a story and understand its meaning, as well as finishing your first dish. With more experience in the language you might be able to create new stories for everybody to read as well as come up with new savory dishes of your own imagination.

This is where I am, a beginner to the Arabic language and an amateur cook, not very fluent in the written Arabic word and with not much reading experience as well with not much kitchen techniques . So as a good starting point for me is to read a cookbook written in Arabic about 1000 sample dishes, try the dishes out, print them both in Arabic and English and in the long run to be able to reach the goal of typing Arabic as fast as I do type in English and be able to read fluently as well as expand my language know-how and my cooking expertise.

Let’s start cooking…