Two Generations of Habibis and Turkish Coffee

In my latest video, I sat down with Myles Hopper to chat about his work, eat some Iraqi breakfast, while sipping on Turkish Coffee. Myles is a fantastic writer and in this video he shares one of his most amazing stories, which takes place in Jerusalem in 1963.

You can read all of Myles’s stories at www.myleshopper.com!

Also, please help me grow my YouTube channel by hitting that subscribe button and sharing this video on your social media!

Please follow and like:

Fall Is Around the Corner: Time for Chicken Shorba

Back in habibi land, “shorba” means “soup” and we love our shorbas!

I made this dish because I was feeling a little cold at my apartment in DC, it was raining outside, and to be honest I’m just ready for the fall.

There are so many ways to prepare chicken soup and with whatever ingredients you like. For me, I wanted to add a little touch of Iraqi cuisine to this dish: Noomi Basra!

Noomi basra is a sun-dried lime that Iraqis use as a spice in many dishes. It can also be used to make tea, and it is believed to have many health benefits which I, to be quite frank with you, don’t believe in that much. But what I do believe in is that noomi basra gives your dish so much more flavor and you should definitely give it a try.

Oh right, the shorba. I almost forgot. Yalla, grab your pot and let’s get cooking:

Ingredients:

  • 1 Onion
  • 5 cloves of garlic (or as desired)
  • Chicken drumsticks
  • Low sodium vegetable broth
  • 6 Celery sticks
  • 1 cup of Mushrooms
  • 1 bag of baby Carrots
  • 1/2 Squash
  • 2 cans Beans (any kind)
  • 1 noomi basra
  • 4 cloves
  • 4 cardamom pods
  • two bay leaves
  • 1/2 tsp turmeric
  • 1 tsp all spice

Directions:

Step 1

Grab a large pot, turn your heat on medium high.

Step 2

Dice and Sauté half of the onion and the garlic together.

Step 3

Season the chicken drumsticks with them salt and pepper and add them in and let them brown a little bit (don’t fully cook them.)

Step 4

Add an entire container of vegetable chicken broth. I wouldn’t use chicken or beef broth because you will get natural chicken flavor from the drumsticks and I prefer that.

Step 5

Add your roughly diced celery, the other half of the onion, mushrooms, carrots, and squash in. Also, add your cardamom, cloves, bay leaves, turmeric, and all spice.

Step 6

Let the broth come to boil, hit it with some salt and pepper (to taste), reduce the heat to low, put the lid on, and set your timer for an hour.

Step 7

Chill

Step 8

After one hour, take the lid off and add in your two cans of beans. At this stage, take the noomi basra out and squeeze it into a cup. Add some of the both in and muddle the noomi basra with a fork or a spoon.  NOTE: please take the seeds out!!! These seeds are extremely bitter.

Step 9

Pour the noomi basra juice (and whatever remained from all the muddling) back to the broth, put the lid back on, and let it sit for another 30 minutes.

Step 10

Serve and don’t share! Just kidding. You can share, as long as you enough!

If you liked this recipe, please share it on FB and IG using #habibisknowbest

Till next time.

 

 

 

Please follow and like:

Adam Tries a Habibi Burger – Two Thumbs Up

Adam enjoying his first habibi burger
Adam enjoying his first habibi burger.

Adam and I got together to eat insane half pound habibi burgers, drink beer, and chat about his drumming skills.

Checkout the latest We the Habibis episode and make sure you subscribe to my YouTube Channel!

Please follow and like:

Lemon Butter Chicken with Spinach and Mushrooms

Shako mako habibis?! I’m so excited to share with you this simple and delicious chicken recipe which is so good, I can almost promise you that there won’t be any leftovers to eat tomorrow.

Here’s what you need:

Ingredients:

  • 4 – 5 boneless chicken thighs
  • 2 tbsp unsalted butter
  • 5 chopped cloves of garlic
  • 1 cup chicken broth
  • 1/2 cup heavy cream
  • 1/2 bag of spinach
  • 1 cup of sliced mushrooms
  • 1 lemon
  • A handful of Parmesan cheese
  • Paprika, kosher salt, and pepper

Directions:

Step 1

Coat the chicken evenly with Paprika, kosher salt, and pepper.

Step 2

Melt the butter in a skillet and add in the chicken thighs. Give each side about 3-5 minutes, or until golden brown, then flip to the other side. Once both sides are nice and crispy, take the chicken out and let it rest on a plate.

Step 3

Now in your pan, you should have little bits of chicken skin and spices all mixed in with the butter. This is where the magic happens!

Step 4

Add garlic and let it saute for just a few seconds to build flavor. Then, add the chicken broth, heavy milk, and Parmesan cheese and stir everything together. The sauce is now complete!

Step 5

Add the spinach, mushrooms, and squeeze the lemon juice in. Lower the heat and wait until you have a gentile simmer.

Step 6

Add the chicken back in (skin side up!) and put the skillet in a 400 F pre-heated oven  for 20 minutes. Once that’s done, turn the over to broil and let the chicken get nice, brown, and crispy for just 5 minutes.

BAM! You’re all set, habibi. When you serve this dish, put the chicken in a plate, then pour the sauce over it. You can eat it as it is, or with a slice of your favorite bread.

Enjoy!

Please follow and like:

Turkey Burgers with Arugulamole – Perfect Summer Dinner

Oh hi. Do you like turkey burgers? Are you wondering what arugulamole is? Well, it’s your lucky day, habibi.

Recently, arugula has been by far my favorite green thing to eat. It’s light, full of flavor, and cheap.

Arugula has replaced the lettuce on my burgers (you will see soon!), the sautéed kale, and any other green leaves I used to eat in salads. It’s that good god damn it!

So, I wanted to put the mighty arugula to a test: how will it taste as the main ingredient in a guacamole-like dip?

Freaking delicious, that’s how it tastes! And this is where arugulamole was created.

This meal is simple, quick, and very healthy. It will probably be one of my main go-to meals as I plan my summer diet.

But you’re here for recipes, so let me show you how it’s done.

Ingredients:

  • 1 lb ground turkey
  • 1 bunch of parsley
  • 1 tsp salt
  • 1 tsp all spice
  • 1 tsp red pepper flakes
  • 2 tsp black pepper
  • 1 bag of baby arugula
  • 1 avocado
  • 1/2 red onion
  • 1/2 white onion
  • 2 tbsp olive oil
  • 1 sweet potato

Directions:

Step 1

Throw that sweet potato in the microwave. Okay you can be fancy, and cut it how you like, and toss it in the oven. It will taste better, but take longer. I chose quick! Once cooked, slice it and set it aside.

Step 2

Get chopping. Chop all the parsley and the white onion very finely. This will give the patties a lot of flavor and make step 3 a lot easier.

Step 3

Prepare the turkey patties. In a large bowl, throw in the ground turkey, all the spices, the chopped parsley and white onion. Make sure you pre-wash your hands because it’s about to get messy. You want to use your hands to mix everything together until everything blends well together. Roll and shape patties!

Step 4

In a hot skillet, carefully place the patties. Let them sit there for about 3 minutes then flip them on the other side. Keep an eye on them and make sure you flip them regularly so they’re cooked evenly.

Step 5

Prepare the Arugulamole! This is a new thing I came up with and it’s incredibly easy and delicious. Roughly chop the arugula and put it in a large bowl. Now take your avocado and cut it in half. See this video on how to easily pit the avocado. Scoop the avocado out and start mashing it with a fork until it has the texture of a dip. Add that to the bowl with the arugula. Then chop the red onion and add it in. Toss in olive oil, salt, and some black pepper.

You’re all set! I hope you enjoy this light and summer-friendly meal.

If you have any feedback, questions, or suggestions, please contact me directly! I would love to hear from you.

Please follow and like: