CHALABI RECIPES

MAMOULAIN (Stuffed Vegetables)

INGREDIENTS:

4 medium or 8 small zucchini
4 medium or 6 small tomatoes
4 green peppers
1 pound lean ground beef
1 cup raw rice
1 carrot grated
juice of 3 lemons
1/2 lb. grape leaves, rinsed, stems removed
salt and pepper to taste
4 ounces dried apricots
1/2 cup sweet wine

DIRECTIONS:

Clean all the vegetables. Using a narrow sharp knife or an apple corer, hollow out the zucchini, "being careful, not to cut the outer wall of he zucchini". Reserve the pulp. Remove the stems of the tomatoes, and carefully spoon out and reserve the pulp. Remove the stems and seeds of the peppers, but leave them whole. Mix the beef with the pulp from the zucchini and tomatoes. Combine this with the rice, grated carrot, and juice of 1 lemon (you can combine these in a food processor to give a better texture, but don't grind the rice). Stuff the vegetables (cut the zucchini in two crosswise if you are using medium ones). Fill the grape leaves, and roll them to close. Layer the stuffed vegetables in a large pot with the apricots, wine, remaining lemon juice, and salt and pepper to taste. Cook over a low flame for 20 minutes. Add 1 cup of water, and cook covered for 2 hours, checking frequently to be sure that the vegetables do not dry out.

Note: Be sure to serve the vegetables carefully arranged to display their colors and distinct form. The best quality grape leaves for any recipe in our repetoire, are those packed in brine, in a jar, from California.

DAVID'S AWAM (Syrian Doughnuts)

INGREDIENTS:
2 cups flour
2 potatoes - medium
1/2 yeast cake (refrigerated section)
1 -1 1/2 cup water - lukewarm

DIRECTIONS:

A. Peel potatoes, cube and boil till soft.
B. Remove from water and mash.
C. Add flour, yeast an water.
D. Knead leaving the mixture soft.
E. Set aside covered for 1 hour.
F. Scoop up small portions of dough with teaspoon and drop into a skillet of preheated canola oil until browned.
G. Remove and dip into cold syrup.

YIELDS: approximately 24 doughnuts

SYRIAN ROST CHICKEN WITH RICE
- Dajaaj al Riz -

INGREDIENTS:

2 large carrots - cut into chunks
2 stalks celery - coarsely chopped
2 medium onions - coarsely chopped
2 medium potatoes - cut into chunks
1 (4-to 7-pound) whole roasting chicken
2 tbs. vegetable oil

DIRECTIONS:

A. Preheat the oven to 425 degrees Farenheit.
B. Combine the carrots, celery, onions, and potatoes in a shallow roasting pan.
NOTE: (You can omit the vegetables and place the chicken on an oiled wire rack in the pan.)

C. Wash the chicken inside and out.
D. Pat dry. If desired, stuff.
E. Tie the chicken legs together to hold their shape.
F. Tuck the wings under the body.
G. Sprinkle with salt and pepper.
H. Rub the oil over the chicken.
I. Place the chicken, breast-side up, on the vegetables in the roasting pan.
J. Roast, uncovered, for 15 minutes.
K. Reduce the heat to 350 degrees Farenheit.
L. Invert the chicken so that its back is up and roast, basting occasionally with the pan drippings, for 15 minutes.
M. Turn to one side and roast, basting occasionally, for 15 minutes.
N. Turn to the other side and roast, basting occasionally, another 15 minutes.
O. Return the chicken breast side up and roast until browned and the thigh juices run clear when poked deeply
with a fork or the thigh meat registers 170 degrees Farenheit on a meat thermometer
(15 to 40 minutes per pound unstuffed; 30 minutes to 1 hour per pound stuffed.
P. Total cooking time runs from 50 minutes to 1½ hours for unstuffed; 1¾ to 2 hours for stuffed).
Q. Cover loosely with foil and let stand about 15 minutes before carving.
(The internal temperature will continue to rise.)

YIELDS: 4 to 5 servings.

SYRIAN TOUCH

1 roasted chicken (same as above)
1 cup chicken stock or water
1 teaspoon ground allspice
½ teaspoon ground cinnamon
About ½ teaspoon kosher salt
3 cups cooked rice

A. Cut the roasted chicken into 8 to 10 pieces, or bone and shred the chicken.
B. Remove the wire rack from the roasting pan and stir the stock and spices into the pan juices. (If you want a less fatty dish but slightly less flavorful, pour off all but 2 tablespoons of the pan juices.)
C. Add the rice, then bury the chicken in the rice.
D. Cover and bake in a 350-degree Farenheit oven for about 30 minutes or in a 250-degree Farenheit oven for 2 to 3 hours.

B'TAYAVON !!!!!