Follow by Email

The Iraqi Family Cookbook

The Iraqi Family Cookbook
Purchase the new edition on Amazon

Saturday, March 24, 2012

Bulgur with Mushrooms


 I listed Arabian spice in this recipe. It is called Seven Spices or Syrian Spice too. You can find it in the Middle Eastern grocery stores, or purchase it online from this website (www.nutsonline.com). It is very aromatic and you can use it instead of plain ground black pepper.

2 tablespoons vegetable oil
½ cup onions, chopped
1 cup sliced mushrooms
1 teaspoon salt
1 teaspoon Arabian Spice
1 (8-ounce) can tomato sauce
½ sup water
1 ½ cup coarse bulgur (no.3 or 4)
In a pot, bring water to a boil and drop the bulgur. Turn off the heat and leave it in the hot water to soften for 10 minutes.
Pour the oil in another pot and sauté the onions. Add the mushrooms, and season with salt and spices. Stir for 5 minutes until the mushrooms are cooked. Add the tomato sauce and water and bring to a boil.
Strain the bulgur in the colander, and add it to the mushroom. Stir until well coated. Cover, the pot and simmer for 20 minutes until the sauce is absorbed by the bulgur. Check it needs more salt.
Serve it with chopped scallions, sliced pickles and tomatoes. It tastes even better at a room temperature.

Recipes for Lent

During this time of the year Christians observe Lent, and abstain from all animal, and dairy products. However, fish is allowed, and canned tuna and sardines are consumed.
Our meatless menu includes fruit, vegetables, grains, nuts, jams and pickles, and a variety of breads, and halva.
The recipes are economical, delicious, and easy to prepare. You can enjoy them throughout the year.

Vegetarian Zucchini
You can use yellow squash for this recipe too.
4-5 zucchinis
1 large onion, sliced
4 cloves of garlic, sliced
1 large tomato, diced
1 (8 oz can) tomato sauce
1 cup water
1 teaspoon salt
½ tsp black pepper or Arabian spice
¼ cup olive oil
Rinse the zucchinis and place in a colander. Peel the zucchinis and slice them in ½ inch slices.
Heat the oil in a deep sauté pan. Add the onions and garlic and stir for 5 minutes. Arrange the tomato slices on top of the onions. Sprinkle the salt and spices.
Add a layer of zucchinis and pour the tomato sauce over it.
 Pour a cup of water over the zucchinis and bring to boil, covered.
Reduce the heat and simmer for 20 minutes until the zucchinis are tender.
Serve with white plain rice.