2011-05-14 Lebanese Moussaka & The Peasant Soup & Mushroom Salad & Senegalese Yoghurt Dessert (May)

Lebanese Moussaka (2011-05-14 May)

Quantity: 8

Preparation Time: 20 minutes

Cooking Time: 30 minutes


Ø 2 kg Eggplants

Ø 500 g Onions, small

Ø 4 cloves Garlic

Ø 1 kg Tomatoes

Ø 1 can Chick Peas (whole 540 g)

Ø 1 can Tomato paste (125 g)

Ø 50 g Olive Oil

Ø 100 g Corn oil

Ø 2 Tbs Salt

Ø 1 Tbs Sugar (1 Tbs)

Ø 1 cup Water

Cooking Instructions


· Peel the eggplants and cut in big pieces and fry in the corn oil.

· Keep the onions whole.

· Clean the garlic and mince.

· Peel the tomatoes after dipping them in boiling water for a few minutes. Cut in half, and squeeze out the grains then cut in small pieces.


· After the eggplants are finished, sauté the onions in the remaining oil, and the olive oil, then add the garlic.

· Add the tomatoes, and stir until they are reduced to puree.

· Place the eggplants over in the saucepan, put the salt, the sugar and the diluted tomato paste, cover and let simmer for about 20 minutes.

· Add the chick peas and cook for 10 more minutes.

The Peasant Soup (2011-05-14 May)

Quantity: 8

Preparation Time: 15 minutes

Cooking Time: 60 minutes


Ø 200 g Rice

Ø 3 Onions

Ø 100 g Tofu

Ø 100 g Butter

Ø 250 g Tomato

Ø 100 g Tomato Sauce

Ø 1 tsp Salt

Ø 1 tsp Sugar

Ø 2 lt Water

Ø 1 tsp Cinnamon powder

Ø 2 Tbs Parsley, minced

Cooking Instructions


· Wash the rice, slice the onions, cut the tofu and the tomato in small cubes, and peel the tomato, then cut in small cubes.


· Sauté the tofu in the butter then the onions until golden, add the tomato, the rice, the salt , the sugar , and the tomato sauce, stir until it boils then add the amount of water and let it simmer 1 hour.

· Serve with the cinnamon and the parsley on top.

Mushroom Salad (2011-05-14 May)

Quantity: 8

Preparation Time: 15 minutes

Cooking Time: 0 minutes


Ø 30 Mushrooms

Ø 3 cloves Garlic

Ø 2 Lemons

Ø Minced Parsley

Ø 100 g Olive oil

Cooking Instructions


· Clean the mushrooms and cut in half.


· Heat some of the olive oil and sauté the mushroom in. Let them cool down.

· Crush the garlic with the salt and melt with olive oil till having a creamy consistency.

· Add the lemon juice.

· Pour the dressing over the mushrooms and sparkle the minced parsley over.

Senegalese Yoghurt Dessert (2011-05-14 May)

Quantity: 8

Preparation Time: 10 minutes

Cooking Time: 0 minutes


Ø 2 Yoghurt

Ø 1 Cream

Ø 1 Condensed Milk

Ø 4 Tbs Sugar

Ø 2 Tbs Rose Water

Ø 2 Tbs Orange Blossom Water

Ø 2 bags Dried Fruit (Papaya, Kiwi, Pineapple)

Ø Vanilla

Ø Vanilla Sugar

Cooking Instructions


· Open cans J.


· Mix all ingredients together.

· Serve cold.

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