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Spices and Herbs Lebanese Food reciepes from all over the world food reciepes Welcome To My Homepage My Photos About lebanese ,international appitizers and starters Lebanese,International Tradional Sweets and desserts Lebanese,International HOT Appiztizers and starters and main course

welcome to my site

Chef Zein Mohamad Rahhal

My Name is Zein ,i am from lebanon and i have been traveling all over the world for more than 20 years.

 I CAN COOK,INDIAN NORTH INDIAN ,SOME CHINESE INDONESIAN DISHES,AND MASTER MIND IN LEBANESE CUISINE,AS WELL AS INTERNATIONAL CUISINE.

i have been to the USA and Most of the european Countries,so full of excellent experience,can speak English,German,Bahasa Malaysia,Russian as well as arabic my mother language.

http://www.moqawama.org

http://live.almanar.com.lb/newsSite/ManarLive.aspx

Chicken and rice
(Rez bel Jaj)

Ingredients:

  • 2 fresh chickens
  • 600 grams of rice (Rinsed)
  • 4000 grams of water (Boiling)
  • 120 grams of butter
  • 25 grams of salt

Step by Step:

  1. Clean the chickens very well.
  2. Melt the butter in the cooking pan.
  3. Fry the chickens with the melted butter after salting both.
  4. When the chicken meat gets the light brown color add the rest of the salt and water.
  5. Boil the chickens until well done.
  6. Take out the chickens and put them aside.
  7. Add the rice to the chicken water ingredients.
  8. Minimize the flame to low until the rice is cooked.
  9. Empty the rice into the serving bowl and cover with the cooked chickens.
  10. Serve with yoghourt.

Stuffed Cabbage
(Malfof mehshi)

Ingredients:

  • 1 1/2 kilo cabbage leaves
  • 1/4 kilo grined lamb meat
  • 3/4 cup of rice
  • 1/2 cup of cooked chick peas
  • 1/2 cup of cooking fat
  • 3 cloves of garlic
  • 15 mint leaves
  • Juice of 2 lemons
  • 1 teaspoon of salt or to taste
  • 1 teaspoon of sweet pepper
  • 1 teaspoon of cinamon
  • pinch of hot pepper

Step by Step:

  1. Boil the cabbage leaves until withered
  2. Seperate the veins using a knife and cut into midium pieces.
  3. Rinse the rice very well
  4. Add the grined lamb meat,cooking fat,cooked Chick peas,salt,sweet pepper,cinamon,hot pepper and mix thoroughly.
  5. Spread the cabbage leaves veins at the bottom of the cooking pan.
  6. Skin the garlic and put half of the quantity on top of the veins.
  7. Stuff the Cabbage leaves with the Stuffing mixture as if you were folding an envelope.
  8. Put them in a circular pattern in the cooking pan.
  9. Put the rest of the Garlic on top.
  10. Drown with Boiled water.
  11. Cover with a turned plate (Upside down)
  12. Cook over a high flame for 3 minutes.
  13. Reduce the flame and cook until it has been cooked half way.
  14. Clean the Mint leaves , mince them with the lemmon juice ,salt and pour them over the cabbage leaves. and put back the turned over plate.
  15. Keep for 30 minutes until well cooked.
  16. Change the plate with the serving dish and flip over the cooking pan over.
  17. Remove the cabbage veins.
  18. Serve hot.
 

Tomatoes and Meat
(Yakhanet al bandorah)

Ingredients:

  • 2500 gram of tomatoes (Peeled,sliced and emptied of seeds)
  • 500 grams of meat (Chopped)
  • 180 grams of butter
  • 40 grams of pine nuts
  • 15 grams of garlic (Finely chopped)
  • 100 grams of onions (Finely chopped)
  • 25 grams of salt
  • 1.5 grams of white, black pepper

Step by Step:

  1. Melt the butter in the cooking pan.
  2. Fry the meat until it gets a red color.
  3. Add the pine nuts and mix until they get a light brown color.
  4. Add the chopped tomatoes, salt and pepper.
  5. Cook under a meduim flame until boil.
  6. Cook for 20 minutes until well cooked.
  7. Serve with hot with Rice.

 

Customizing and Personalizing My Site

Chicken and Vegetables Soup
 
 
  Cuisine: Lebanese
 
  Course Type: Soup
 
  Recipe Type: Poultry
 
  Serves 4-6 persons
 
  Preparation Time: 10 minutes
 
  Cooking Time:20minutes
Ingredients:
 
 
6 cups or 1½ litres water
¼ cup or 50g Egyptian rice, washed
200g chicken breast fillet, skinned and cut into small cubes
1 sachet MAGGI 11 Vegetables Soup
2 tablespoons parsley, chopped
Preparation:
 
   
 Add water and rice in a large saucepan. Bring to boil and simmer covered for 10 minutes, or until rice is ½ cooked
 Add chicken and MAGGI 11 vegetables Soup to the saucepan, stir and simmer for 10 minutes.
 Add chopped parsley. Stir and serve immediately.
 Tip: Add small pinch of mastic powder to enhance the flavor.

WELCOME

Green lentil Soup
 
 
  Cuisine: Lebanese
 
  Course Type: Soup
 
  Recipe Type: Vegetable
 
  Serves 4-6 persons
 
  Preparation Time: 10 minutes
 
  Cooking Time:40 minutes
Ingredients:
 
 
2 tablespoons olive oil
1 medium onion or 125g, finely chopped
7 cups or 1¾ litres water
½ cup or 90g green lentils, washed
1 sachet MAGGI Spring Season Soup
2 tablespoons parsley, chopped
Preparation:
 
   
 Warm olive oil in a large sauce pan, cook onion for 2-3 minutes or until tender.
 Add water and lentils. Bring to boil and simmer covered for 30 minutes or until lentils are almost cooked
 Add MAGGI Spring Season Soup to a saucepan, stir and simmer for another 10 minutes.
 Add chopped parsley. Stir and serve.
 Tip: Adding ½ teaspoon of cumin powder to enhance the flavor is an option.

 

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CHIKEN KEBABA

Ingredients:

  • 3 whole chicken breasts, boned
  • 12 small mushrooms
  • 8 very small tomatoes, halved
  • 6 small onions, halved

Marinade (1):

  • 1/3 cup of olive oil
  • 3 tablespoons of lemmon juice
  • 1/2 teaspoon of salt
  • 1/8 teaspoon of pepper
  • 1/8 teaspoon of cumin
  • 2 cloves of garlic, minced

Marinade (2):

  • 1 tablespoon of yoghurt
  • 1 teaspoon of lemmon juice
  • 1 teaspoon of viniger
  • 1/8 teaspoon of cardamon
  • 1/8 teaspoon of dry mustard
  • 1/2 teaspoon of curry
  • 1/4 teaspoon of tumeric
  • 1/4 teaspoon of salt

Step by Step:

  1. Prepare one of the marinades, by combining the ingredients listed.
  2. Cut the chicken to cubes and coat in the marinade, let stand for 30 minutes.
  3. Thread the chicken onto skewers alternatively with onions, tomatoes, and mushrooms.
  4. Broil over charcoal or under the broiler for about 10 minutes, turning once and brushing with the marinade.
  5. Serve hot and with rice.

 

Eggplant and rice
(Makloobet betenjan)

Ingredients:

  • 1 1/2 kilo of eggplant
  • 1/4 kilo meat
  • 1 1/2 cup of rice (rinsed)
  • 1/2 cup of pine nuts
  • 1 1/2 cup of cooking fat
  • 1/2 cup of almond nuts


Step by Step:

  1. Rinse the rice and drawn it in hot water with 1/2 cup of salt
  2. Peel the eggplants (Partially) and cut into pieces (1cm thin)
  3. Put them in water and salt for half an hour.
  4. Cut the meat into small pieces (thin) and heat 1 cup of the cooking fat.
  5. Fry the meat until it gets a golden color (Fried).
  6. Drawn the meat with water and some salt and cover.
  7. Cook under low fire
  8. Fry the eggplants until it gets a golden color and then put it aside.
  9. Boil the almod nuts, peel them and split them into two.
  10. Fry the almond nuts with the remaining cooking fat until it gets a golden color.
  11. Take the fried almon nuts out into a plate and fry the pine nuts until golden color.
  12. In the cooking pan place the fried eggplants at the bottom equally to cover the bottom surface.
  13. Rinse the rice very well without touching it and put it over the eggplants.
  14. Add 1/2 teaspoon of pepper,cinamon.
  15. Add 2 cups of meat stock and then drown with boiled water.
  16. Add salt to taste.
  17. cover the pan with an eating plate (Upside down)
  18. Cook under high fire for 3 minutes
  19. Decrease the cooking fire to low until the rice is well done.
  20. Take the cooking pan and rap it with a thick piece of fabric for 10 minutes.
  21. Take the eating plate off the pan and replace it with the serving plate.
  22. Push hard and turn all the pan over to the serving plate.(The rice should got on to the serving plate)
  23. Spread the fried almon and pine nuts over equaly.
  24. Serve hot with yogurt

(Dawood Basha)Tomato sauce with meat balls   

Ingredients:

  • 1 kilo of minced meat
  • 8 onions (chopped)
  • 2 kilos of tomato (peeld and chopped)
  • 1/2 cup of fried pine nuts
  • 2 teaspoons of flour
  • 1 cup of cooking fat
  • salt to taste
  • pepper to taste
  • 1 cup of water


Step by Step:

  1. Fry 7  chopped onions and put them aside.
  2. Mix the meat, pepper and the remaining (1) chopped onion very well.
  3. Add the flour and mix well.
  4. Create meat balls and fry using the cooking fat.
  5. Take out the fried meat balls and put them in a cooking pan
  6. Add the pine nuts and fried onions
  7. Add the tomatoes, salt and pepper
  8. Add 1 cup of water
  9.  cover the pan and Cook under low fire until the tomatoes turn to liquid.
  10. Serve hot with rice and garnish with some mint leaves.

LEBANESE SALAD FATOUCH

large romaine lettuce, strips
3 medium firm ripe tomatoes (coarsely diced)
1/3 cup parsley (coarsely chopped)
1 small carrot (coarsely diced) (optional)
1/4 cup green onions (coarsely chopped)
1/4 cup mint (finely chopped)
1/4 cup olive oil
1/4 cup lemon juice (more or less to taste)
1/2 teaspoon salt (more or less to taste)
1/4 teaspoon pepper
3 cloves garlic, finely chopped
1

toasted pita bread (broken into small pieces) or crouton (make a good substitution)

  1. Put lettuce into a mixing bowl and add all ingredients except the oil and bread.
  2. Toss well.
  3. Cover and chill for at least 1 hour before serving.
  4. The oil and bread are added and mixed in just before serving to prevent wilting of the lettuce and softening of the bread.

4 servings

10 minutes 10 mins prep

 

PITTA BREAD

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FALAFEL WITH CHEF ZEIN SPECIAL RECIEPE

Kabseh (Saudia Arabia)

Ingredients

  • 1 large chopped onion
  • 2 tablespoons of oil
  • 2 tomatos riped one
  • 800 grams of cubed lamb
  • salt to taste
  • pepper to taste
  • water
  • 4 teaspoons of Kabseh spices
    [ 1 teaspoon of pepper
      1 teaspoon of cumin
      1 teaspoon of cinnamon
      4 crushed cardomon seeds]
  • 2 tablespoons of tomato paste
  • 1 hot green pepper
  • 1/2 teaspoon salt
  • 1 1/4 cups of rinsed rice

Sauce

  • 1 tablespoon of oil
  • 1/2 small onion, chopped
  • 1 large tomato, peeled
  • salt to taste
  • Kabseh spices to taste
  • 1 small hot pepper, minced

Step By Step

  1. Saute the onion in the oil until softened.
  2. Toward the end of this step, toss in the tomatos and cook for another minute.
  3. Add the meat, sprinkle with salt and pepper, and brown on all sides.
  4. Pour on the water to cover.
  5. Stir in the Kabseh spices, tomato paste, hot pepper, and the 1/2 teaspoon salt.
  6. Bring to boil. Cover and simmer for 1 1/2 hours.
  7. Measure the liquid in the pan, adding more water, if necessary, to make 2 1/2 cups.
  8. Taste the broth and adjust the seasoning.
  9. Return the broth to the pan containing the meat.
  10. Add the rice, and bring to the boil.
  11. Cover and simmer until the rice is done, about 25 minutes.
  12. While the rice is cooking, prepare the hot sauce.
  13. Saute the onion in the oil until softened.
  14. Stir in the remaining ingredients and simmer for 5 - 10 minutes.
  15. Taste and adjust seasoning.