If things were “normal”, I would be out and about with some friends destroying some tacos somewhere in New York. But given the Rona situation, and the fact that I forgot to buy tortillas at the store, I figured that this is the best time to make homemade tortillas!
Luckily, I have a ton of steak leftovers so naturally, I’m going to make steak tacos!
Let’s get cooking, Habibis!
Your choice of protein. I’m using steak.
2 cups of all-purpose flour.
1 tsp baking powder.
2.5 tbsp vegetable oil.
1/2 cup of warm water.
pinch of salt.
Grape tomatoes, diced.
Freshly grated parmesan
In a mixing bowl, add your flour, baking powder, and a pinch of salt. Mix well.
Add your oil and water, and hit the mixture in the Kitchenaid on low speed. If you don’t have a Kitchenaid, you can totally mix everything with a rubber spatula or wooden spoon first, then use your hands.
Knead the dough until nice and smooth.
Cover and let it rest for 10 minutes.
Cut the dough into small pieces and roll into balls. About the size of a golf ball. I personally prefer it if they were not even. That way you get a variety of shapes and sizes of tortillas!
Dust a clean flat surface with flour, flatten each ball with the palm of your hand, then roll using a rolling pin. If you don’t have one, just use your hand until you get a nice circle.
Heat a cast-iron skillet on medium heat, then gently place the tortilla in.
After about 30 – 40 seconds, flip on the other side. You will start seeing beautiful bubbles rising.
Once cooked, cover with a towel and cook the rest.
Grab your leftover steak, chicken, whatever. Chop everything up and sear in a hot pan until nice and brown. Hit them with salt and pepper.
To a warm tortilla, add some meat, some tomatoes, and squeeze some lime juice.
Sprinkle some parmesan.
Obviously, use whatever ingredients you like in tacos. You could add onions, cilantro, parsley, or salsa. I like to keep mine simple.
Since coming to the United States back in 2008, one dish that I instantly fell in love with was pot roast. From the incredible aroma that fills the kitchen to how beautiful the roast comes out from the oven, this dish defines “comfort food” for me.
As we’re all spending so much time at home these days, this would be the perfect dish to make for yourself and your loved ones. I promise you this pot roast will make you feel a little better.
This pot roast recipe is super easy and incredibly delicious.
Let’s get cooking, habibis!
2.5 lbs chuck roast. Or any roast of your preference. Chuck roast is my favorite.
1 bag of baby carrots
3-4 sweet potatoes, peeled and cut into thick slices.
1 large onion, cut into big chunks.
6 cloves of garlic, peeled and lightly pressed.
4 cups of beef broth, or any other broth.
Lots of kosher salt, black pepper, and garlic powder. This is a thiccc cut of meat so you need to season generously.
1 tbsp flour.
2 tbsp butter.
Preheat oven to 350F
Generously coat the meat with salt, pepper, and garlic powder.
In a large cast-iron skillet, heat some vegetable oil on high until you see a little smoke.
Sear the meat for about 5 minutes on each side, or until golden brown. You want to get a really good caramelization going.
Do not be tempted to remove anything that sticks to the pan. This will be the base for the best gravy later on.
Remove the meat and let it sit aside.
Add all the vegetables and saute them lightly in the beef fat.
Add 2 cups of your broth, then replace the roast over the vegetables.
Put the skillet in the oven for 45 minutes. This will give you a perfect medium-rare roast.
If you like your roast medium, cook it for 55 minutes.
Happy quarantine, habibis. I hope you, your family, and friends are staying safe, healthy, and most importantly sane during these strange times. The COVID-19 pandemic has already caused lots of pain, stress, and uncertainty about our future.
However, from living through wars, economic sanctions and displacement, I learned from a very young age that the best way to move forward in life is to remain positive and hopeful. It might sound cheesy, but it works.
So, instead of focusing on something we have no control over, I thought that maybe we could all participate in a project right from the comfort of our homes: how to make dolma during quarantine?
Due to a high demand from habibis across the world, here’s my easy dolma recipe in the hopes that it will cheer you up and make your stomachs a little happier during these times.
1 lb of ground beef/lamb (the fattier the better.) I went with 85%.
1 jar of grape leaves (you could get them at Whole Foods, or any Middle Eastern market.)
1 container of chicken broth.
1 cup of rice.
1 cup finely chopped parsley.
Juice of 1 lemon.
2 medium-size onions. Chop one of them, slice the other.
6 chopped cloves of garlic.
1 tbsp allspice.
1 tbsp curry powder.
1 tbsp salt.
1 tbsp black pepper.
1 tsp cumin.
1 tsp paprika.
Sautee the meat until brown.
Soak the rice in cold water for 20 minutes.
In a large bowl, mix the meat, rice, parsley, chopped onion, garlic, and all the spices. Make sure everything is evenly mixed.
Take one grape leaf, spread it on a flat surface, and add some of the stuffing. don’t add a lot because it will break if you try to roll it.
Roll: it’s hard to describe how to roll a grape leaf, so please watch this easy tutorial. This is a great activity to do if you’re quarantining with someone.
Add some olive oil in a large pot and sautee the sliced onions.
Gently place the rolled grape leaves at the bottom. Make sure they’re nice and organized.
Pour the chicken broth over everything. You need just enough to cover the grape leaves. Finally, add the lemon juice.
Add a small plate (upside down) over the grape leaves. This will very important because the plate will hold the grape leaves down as they cook.
Cover the pot and bring it to a boil. Once it gets there, reduce to low heat and let it simmer for about half an hour.
Taste one of the leaves. If the rice needs to be cooked more, cook them for a few more minutes.