Here is a list of the best places to eat Arab food on Edgware Road, London!
The Maroush chain of Lebanese restaurants:
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Al Tanoor Lebanese restaurant
Al Dar
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Abu Zaad Syrian restaurant   |
More to come...stay tuned!
Saturday, 4 September 2010
Edgeware Road, London - The Vegas strip of Middle Eastern resturants!!
For those of you who have visited or live on Edgeware Road in London, you'd know that it is beaming Arab culture.
Here is a list of the best places to eat Arab food on Edgware Road, London!
The Maroush chain of Lebanese restaurants:
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Here is a list of the best places to eat Arab food on Edgware Road, London!
The Maroush chain of Lebanese restaurants:
Wednesday, 1 September 2010
Tabbouleh
Ingredients:
• 1 cup of burghol (crushed wheat)
• 3 bunches of parsley
• 2 tomatoes
• 1 bunch of scallions
• 1/3 cup of lemon juice
• 1 bunch of fresh mint, chopped
• ½ cup olive oil
• ¼ sp cinnamon powder
• Salt and pepper to taste
Method:
1. Wash the wheat and soak it for ½ an hour in cold water. Drain and squeeze well into a large mixing bowl. Wash and chop the scallions and tomatoes and add them to the burghol . chop the parsley finely before washing it. Drain the parsley and add to the wheat mixture. Do the same for the mint leaves.
2. Add lemon juice, olive oil, salt, pepper and cinnamon. Blend well and serve.
Fattoush
Ingredients:
• 1 loaf of Arabic bread or 2 hard bread rolls
• 1 ½ cups chopped lettuce
• 2/3 cup of coarsely chopped onions
• 1 ½ cup coarsely chopped scallions
• 1 cup coarsely chopped parsley
• 2 1/1 cups coarsely chopped cucumbers
• 2 cups coarsely chopped tomatoes
• 1/3 cup dried mint leaves
• 2 cloves of garlic, crushed
• ½ cup lemon juice
• 2/3 cup olive oil
• 2 ½ tsp salt
• ½ tsp pepper
• 1 tbls sumac
Method:
1. Cut the bread open and leave it out uncovered over night.
2. Bread the bread into small pieces and place them into a large mixing bowl. Add the next eight ingredients. Mix them well together and set aside to allow the bread to soften a little, about 5 minutes.
3. Blend together the lemon juice, oil, garlic salt pepper and sumac and pour dressing over bread and vegetable mixture. Mix well and serve.
Parsley and onion omellete
Ingredients:
• 3 eggs
• 1 small onion, finely chopped
• 1 bunch of parsley, finely chopped
• ½ tsp salt
• ½ tsp pepper
• 1 tbls butter
Method:
1. Break the eggs into a mixing bowl and add the salt and pepper. With a large fork, beat the eggs until the whites and the yolks are just blended. Add the chopped onions and parsley to the eggs and beat well together.
2. Place butter in a frying pan over high heat. Once the butter is melted, pour in the omelet mixture. Let the eggs settle for 2-3 seconds and jerk towards you at an angle to begin rolling the omelet. Its colour should be light gold and the inside should remain soft and creamy.
• 3 eggs
• 1 small onion, finely chopped
• 1 bunch of parsley, finely chopped
• ½ tsp salt
• ½ tsp pepper
• 1 tbls butter
Method:
1. Break the eggs into a mixing bowl and add the salt and pepper. With a large fork, beat the eggs until the whites and the yolks are just blended. Add the chopped onions and parsley to the eggs and beat well together.
2. Place butter in a frying pan over high heat. Once the butter is melted, pour in the omelet mixture. Let the eggs settle for 2-3 seconds and jerk towards you at an angle to begin rolling the omelet. Its colour should be light gold and the inside should remain soft and creamy.
Creamy chicken curry
Creamy chicken curry
Ingredients:
• 25g plain flour
• 3 tsp garam masala or mild curry powder
• 500g chicken breasts, skinned and cut into strips
• 2 tbsp vegetable oil
• 25g butter
• 1 onion, sliced
• 1 tsp cumin seeds
• 1tsp fennel seeds
• 2 bay leaves
• 400g tin pealed tomatoes
• 2 garlic cloves, crushed
• 1tsp turmeric
• 1 green chilli, finely chopped
• 250g natural yogurt
• 15g fennel fronds or coriander leaves
Method:
Mix together the flour and 2 tsp garam masla or curry powder with some salt and pepper in a dish. Dredge the chicken in this mixture, shaking of any excess. Heat 1 tsb oil and half the butter in a large frying pan and fry the chicken, in batches if necessary, for 2 minutes on each side. Remove from the pan and set aside.
Heat the remaining oil and butter in a sauce pan and saute the onions over a gentle heat for 5 minutes, until soft. Add the cumin seeds, fennel seeds and bay leaves and cook for 1-2 minutes. Add the tomatoes, garlic, turmeric and remaining curry powder or garam Marsala and cook for around 10 minutes until the mixture becomes thick. Add the chilli and chicken and simmer for 15 minutes until everything is cooked through. Serve with yogurt and fennel fronds or coriander leaves.
Ingredients:
• 25g plain flour
• 3 tsp garam masala or mild curry powder
• 500g chicken breasts, skinned and cut into strips
• 2 tbsp vegetable oil
• 25g butter
• 1 onion, sliced
• 1 tsp cumin seeds
• 1tsp fennel seeds
• 2 bay leaves
• 400g tin pealed tomatoes
• 2 garlic cloves, crushed
• 1tsp turmeric
• 1 green chilli, finely chopped
• 250g natural yogurt
• 15g fennel fronds or coriander leaves
Method:
Mix together the flour and 2 tsp garam masla or curry powder with some salt and pepper in a dish. Dredge the chicken in this mixture, shaking of any excess. Heat 1 tsb oil and half the butter in a large frying pan and fry the chicken, in batches if necessary, for 2 minutes on each side. Remove from the pan and set aside.
Heat the remaining oil and butter in a sauce pan and saute the onions over a gentle heat for 5 minutes, until soft. Add the cumin seeds, fennel seeds and bay leaves and cook for 1-2 minutes. Add the tomatoes, garlic, turmeric and remaining curry powder or garam Marsala and cook for around 10 minutes until the mixture becomes thick. Add the chilli and chicken and simmer for 15 minutes until everything is cooked through. Serve with yogurt and fennel fronds or coriander leaves.
Roasted chicken with Quince cheese
Roasted chicken with quince cheese
Ingredients:
• 1 red onion, thickly sliced
• 3 tbsp quince cheese
• 2 baby chickens
• Salt and pepper
• 30g butter, softened
• 2 bay leaves
• 1 tbsp Marsala
• 150ml chicken stock
Savoury breadcrumbs
• 1 tbsp olive oil
• 20g butter
• 2 shallots, finely chopped
• 8 tbsp coarse, sourdough breadcrumbs
• 1 tbsp chopped walnuts or pine nuts
• 1 tspn raisins, soaked in boiling water
Method:
Preheat oven to 200 degrees, gas mark 6. Lay the sliced red onion on the bottom of a roasting tin. Put half the quince cheese inside each chickens cavity and season inside. Smear the butter over both birds and season again. Lay the pheasants on the onions and tuck in the bay leaves.
Roast for 45 minutes or until the juices run clear when e thigh is pierced with a skewer.
Meanwhile, prepare the breadcrumbs. Heat the oil and butter in a frying pan over a medium heat. Add the shallots, breadcrumbs and nuts. Toss together until the breadcrumbs have absorbed all the fat and the mix is crisp and golden-about 5 minutes. Drain on kitchen paper. When ready to use, drain the raisins, squeezing out excess moisture, and toss into the breadcrumbs.
When the chickens are cooked, remove from the oven. Carefully tip each bird so any quince cheese left in the cavities runs out into the pan juices. Transfer the birds to a warmed plate, cover with foil and rest them in a warmed place whilst you make the gravy.
Skim off excess fat from the roasting tin. Remove the bay leaves and onions. Put the tin over medium heat, pour in the Marsala and stir vigorously to lift all the caramelised bits from the tin. Add the stock and bring to the boil, then simmer for 2-3 minutes. Pour into a warmed jug. Carve the chickens and serve with the breadcrumbs and gravy.
Ingredients:
• 1 red onion, thickly sliced
• 3 tbsp quince cheese
• 2 baby chickens
• Salt and pepper
• 30g butter, softened
• 2 bay leaves
• 1 tbsp Marsala
• 150ml chicken stock
Savoury breadcrumbs
• 1 tbsp olive oil
• 20g butter
• 2 shallots, finely chopped
• 8 tbsp coarse, sourdough breadcrumbs
• 1 tbsp chopped walnuts or pine nuts
• 1 tspn raisins, soaked in boiling water
Method:
Preheat oven to 200 degrees, gas mark 6. Lay the sliced red onion on the bottom of a roasting tin. Put half the quince cheese inside each chickens cavity and season inside. Smear the butter over both birds and season again. Lay the pheasants on the onions and tuck in the bay leaves.
Roast for 45 minutes or until the juices run clear when e thigh is pierced with a skewer.
Meanwhile, prepare the breadcrumbs. Heat the oil and butter in a frying pan over a medium heat. Add the shallots, breadcrumbs and nuts. Toss together until the breadcrumbs have absorbed all the fat and the mix is crisp and golden-about 5 minutes. Drain on kitchen paper. When ready to use, drain the raisins, squeezing out excess moisture, and toss into the breadcrumbs.
When the chickens are cooked, remove from the oven. Carefully tip each bird so any quince cheese left in the cavities runs out into the pan juices. Transfer the birds to a warmed plate, cover with foil and rest them in a warmed place whilst you make the gravy.
Skim off excess fat from the roasting tin. Remove the bay leaves and onions. Put the tin over medium heat, pour in the Marsala and stir vigorously to lift all the caramelised bits from the tin. Add the stock and bring to the boil, then simmer for 2-3 minutes. Pour into a warmed jug. Carve the chickens and serve with the breadcrumbs and gravy.
Spaghetti casserole
Spaghetti casserole
Ingredients:
• 1 packed of spaghetti
• 1 lb ground beef
• 1 tbls butter
• 1 tbls tomato paste, blended in water
• 1 cup grated Parmesan cheese
• 4 thin slices of Gruyere cheese
• 1 egg yolk
• 1 bay leaf
• 1 quartered onion
• 2 cloves of garlic
• ½ cup cream
• 4 cups of white sauce (below)
• Salt to taste
Method:
Break the spaghetti in half and cook in boiling salted water for 8 minutes. sauté the meat in the melted butter until browned. Add the tomato sauce and simmer until the meat is done and the sauce is absorbed. Set aside. In a heavy saucepan prepare the white sauce. Add the onion, bay leaf and garlic to the white sauce and cook for 3 minutes. remove from heat, blend in the egg yolk and grated cheese. Remove the onion, garlic and bay leaf form the sauce and set it aside to cool lukewarm. Add the cream. Grease an oven proof dish and pile on to it the spaghetti and ground meat. Add the white sauce reserving a little for the topping. Mix the ingredients gently. Pour on the remaining white sauce and top with sliced gruyere. Bake in the oven for 40-45 minutes.
White sauce
• 2 tbls butter
• 1 ½ tbls flour
• ½ tsp salt
• 1/8 tsp pepper
• 2 cups milk
Method:
Melt the butter over low heat in a sauce pan. Blend in the flour and seasoning. Cook until the mixture is smooth. Remove it from the heat and stir in the milk. Bring the sauce to the boil stirring constantly. Simmer for 2 minutes. the sauce is now ready for use.
Ingredients:
• 1 packed of spaghetti
• 1 lb ground beef
• 1 tbls butter
• 1 tbls tomato paste, blended in water
• 1 cup grated Parmesan cheese
• 4 thin slices of Gruyere cheese
• 1 egg yolk
• 1 bay leaf
• 1 quartered onion
• 2 cloves of garlic
• ½ cup cream
• 4 cups of white sauce (below)
• Salt to taste
Method:
Break the spaghetti in half and cook in boiling salted water for 8 minutes. sauté the meat in the melted butter until browned. Add the tomato sauce and simmer until the meat is done and the sauce is absorbed. Set aside. In a heavy saucepan prepare the white sauce. Add the onion, bay leaf and garlic to the white sauce and cook for 3 minutes. remove from heat, blend in the egg yolk and grated cheese. Remove the onion, garlic and bay leaf form the sauce and set it aside to cool lukewarm. Add the cream. Grease an oven proof dish and pile on to it the spaghetti and ground meat. Add the white sauce reserving a little for the topping. Mix the ingredients gently. Pour on the remaining white sauce and top with sliced gruyere. Bake in the oven for 40-45 minutes.
White sauce
• 2 tbls butter
• 1 ½ tbls flour
• ½ tsp salt
• 1/8 tsp pepper
• 2 cups milk
Method:
Melt the butter over low heat in a sauce pan. Blend in the flour and seasoning. Cook until the mixture is smooth. Remove it from the heat and stir in the milk. Bring the sauce to the boil stirring constantly. Simmer for 2 minutes. the sauce is now ready for use.
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