INSTRUCTIONS
Preparing Lamb Shank:
First, wash and dry the lamb shank. Grease a pot with oil and heat it. Add half of the chopped onions and fry until soft and golden. Add the lamb shanks and fry on both sides. Add the remaining onions, garlic, pepper, turmeric, cinnamon stick, and saffron. Stir and let the fragrance develop. Cover the pot and cook on low heat for 3 hours without stirring. After 3 hours, add salt to the shanks and flip them. Cook for another 1.5 hours until the juice is condensed.

Preparing Broad Bean Rice:
Wash and soak the rice with salt for 2 hours. Clean and soak the broad beans. Cook the beans for 5 minutes, then rinse and set aside. Boil water in a pot, add rice, and cook for 3 minutes. Add cooked beans and chopped dills, and stir. Rinse and dry the pot. Layer the rice, make holes, and add oil and water. Cover with a lid. Steam for 30-45 minutes. Mix a little saffron with rice, garnish, and serve. Remove the cinnamon stick from the shank and serve separately. Enjoy your traditional Baghali Polo Ba Mahiche!

prep time: 15 minutes

cook time: 30 minutes

total time: 45 minutes

Three sisters’ soup is a classic Indigenous recipe stooped in the folklore of the three staples of Indigenous cultures of North America. Corn, squash, and beans set the base for this hearty and delicious recipe.

2 cups canned white or yellow hominy corn. Drained (can be substituted with regular corn).

2 cups fresh green beans. Trimmed and snapped.

2 cups butternut squash. Peeled and cubed.

1 1/2 cups white or yellow potatoes. Peeled and diced (for something sweeter you can use sweet potatoes).

5 cups water.

1 1/2 tbsp chicken bouillon granules.

2 tbsp butter. Melted.

2 tbsp all-purpose flour.

1/4 tsp pepper.

In a large pot combine the hominy, green beans, squash, and potatoes.

Add water and chicken bouillon.

Bring to a boil. Then reduce heat to low and simmer until vegetables are soft (approx. 10 minutes).

Melt butter and blend it with the flour. Stir mixture into the soup.

Increase heat to medium and cook until soup thickens (approx. 5 minutes).

Season with salt and pepper and serve.

Considering soupe aux pois means “pea soup,” you won’t be too surprised to learn that yellow peas are the main ingredient of this comfort-food staple. This traditional dish from the cuisine of Québec is also made of salt pork, herbs and garden vegetables such as carrots, celery, leeks, onions and chives. To top it all off, the soup is usually served with bread garnished with creamy butter.

Poutine is a wonderful and delicious concoction of fries, gravy and cheese curds and is one of the most quintessential Canadian dishes! So, if you already know how great this dish is and are just looking for a great, authentic poutine recipe to make at home, skip on down to the recipe. I’ve got you covered! If you’d like to learn more about Poutine, read on!

When it comes to poutine, it’s really all about the cheese curds. Real cheese curds are what makes a poutine “authentic”. Cheese curds are simply solid pieces of curdled milk, that can be either eaten alone as a snack or, in Canada, added to fries and gravy to make poutine :) Cheese curds can be found in white or yellow color. White cheese curds are the ones you want for poutine.

If you can’t get cheese curds, the closest possible substitution if you want the poutine experience, would be torn chunks (not shredded!) of a full-fat block mozzarella cheese (NOT fresh mozzarella – use the kind you’d shred to put on top of pizza). You want it in chunks so it doesn’t melt completely. Don’t be skimpy. Some cheese curds are the size of my baby finger. That’s part of the poutine experience – the chunks of warm, softened cheese and shredded just won’t cut it because it melts completely and mixes in with the gravy. (Cheddar is not the best substitute. Even though cheese curds are technically cheddar they don’t taste like it. The taste is much more mozzarella-like – soft, pliable, subtle taste, squeaky :)

I’ve included a perfect poutine gravy recipe below for you! If you’ve eaten a lot of poutines, you’ve probably experienced a wide range of gravy tastes. Some are clearly chicken; some are dark and beefy. I think the perfect one is somewhere in between. I looked to French-Canadian chef Ricardo for a reliable and authentic recipe. Let’s face it, the French-Canadians know poutine! His gravy is 2/3 beef stock and 1/3 chicken stock, for a lightened-up beef gravy. I think it’s perfect.

15 ml (tbsp) lactose free butter, melted

3 cups fresh or frozen blackberries

125 ml (1/2 cup) brown sugar

250 ml (1 cup) all-purpose, unbleached flour

5 ml (1 tsp) baking powder

250 ml (1 cup) sugar, divided

250 ml (1 cup) Dairyland 3.25% Lactose Free Milk      

3 ml (1/2 tsp) vanilla extract

Preheat oven to 180°C (350°F).

Pour the melted butter into an 8-inch square baking dish. Thoroughly coat the dish.

Add the blackberries and brown sugar and stir until combined. Set aside.

In a bowl, combine the flour, baking powder, sugar, milk, and vanilla until mixture is smooth; pour into the prepared dish. Pour onto the batter.   

Bake in the oven until golden and the fruit is tender, 45 to 50 minutes.

 3 · 45 minutes · My family loves Canadian bacon, but I don't run across a lot of dishes that call for this pork product. Everyone was thrilled the first time I offered this succulent soup. —Jolene Roudebush, Troy, Michigan

• 6 oz Canadian bacon

• 1 Carrot, medium

• 2 Celery, ribs

• 1 Onion, small

• 4 Potatoes, medium

Canned Goods

• 3 cups Chicken broth

• 2 tbsp All-purpose flour

• 1/8 tsp Pepper

• 2 tbsp Butter

• 2 cups Cheddar cheese

• 1 cup Whole milk

Love 'em for the crunch, love 'em for the munch, love 'em for the taste! Thin cut, lightly seasoned and delicious! Hostess Hickory Sticks Original Flavor Potato Sticks there’s nothing else like them!

Specially Selected Potatoes, Vegetable Oil, Seasoning (Corn Maltodextrin, Salt, Monosodium Glutamate, Spice, Torula Yeast, Onion Powder, Paprika Extract, Malic Acid, Natural Flavors, Color, Artificial Flavors).

Schwartz's, also known as the Montreal Hebrew Delicatessen, is a Jewish delicatessen restaurant and take-out, located on Saint-Laurent Boulevard in Montreal, Quebec, Canada. It was established in 1928, by Reuben Schwartz, a Jewish immigrant from Romania. Its long popularity and reputation has led to it being considered a cultural institution and landmark in Montreal.

The staff of Schwartz's credits the unique flavor of their smoked meat to their mandatory 10-day meat curing time, the high turnover of their meat, and their brick smoke-house covered with over 90 years' worth of buildup.

Beans and rice with meat is one of the most popular and delicious Iranian dishes, which is known as a luxury dish. This delicious food is usually used for important gatherings and parties, and for this reason, it is less commonly cooked at home. Of course, it is not necessary to prepare a piece of neck meat for each person or to use a lot of meat, we can easily use pieces of stewed meat to cook this delicious dish. The amount of meat in Beans and rice is important, but if we use good seasonings and flavorings, we can make this dish with less meat, to see the full cooking tutorial and step by step how to prepare Beans and rice with meat, follow.

Necessary ingredients for 4 people

4 cups of rice

2 cups of beans

4 tablespoons of dry dill

50 grams of butter

Cinnamon 1 teaspoon

Sufficient salt and oil

How to prepare beans and rice with meat

To prepare Beans and rice, first, depending on the type of rice, we soak the rice for 30 minutes to 3 hours with lukewarm water and some salt. Next, pour the beans with 2 cups of water into a suitable pot and put it on medium heat.

After the water reaches the boiling point, it foams a little on the water and we have to catch the foam and throw it away. We let the beans boil for about 15 to 20 minutes, then we rinse them and put them aside.

After the rice is well soaked, we fill a suitable pot to half of the water and put it on high heat. After the water reaches the boiling point, add 1 tablespoon of salt and 1 tablespoon of liquid oil to the pot.

Now add the soaked rice to the boiling water along with the soaked beans and let them cook for 7 to 10 minutes, then rinse them. Next, we put a suitable pot on a low heat.

At this stage, we pour some salt into the pot and use sliced potatoes or lavash bread as desired for the bottom of the bean and rice pot, then cover the bottom of the pot completely with the bean and rice mixture.

Now we pour some dill and cinnamon on the rice and beans, then add the mixture of rice and beans and put cinnamon in a layer in the pot until the ingredients are finished, then we spread the butter on the rice.

Now we put a clean steamer on the lid of the pot and increase the heat under the pot so that steam collects inside the pot, then we reduce the heat and let the pilaf beans brew for 45 minutes to an hour.

Boneless meat 600 grams

2 onions

Tomato paste (optional) 1 tablespoon

Garlic 2 cloves

4 tablespoons of brewed saffron

2 tablespoons of lemon juice

Cinnamon ½ teaspoon

Sufficient salt and black pepper

How to prepare beans and rice with meat

To prepare the delicious meat for Beans and rice, we first wash and dry the meat well, then chop it as desired. Next, we put a suitable pan on the heat and add a little oil.

At this stage, we add the chopped meats to the pan and fry well until they are completely fried. Of course, we should not fry the meat too much, because the meat may become a little hard and dry at the end.

After frying all the meat parts, we take them out of the pan and put them aside, then we cut the onions into slices and add them to the pan along with a little oil and fry them well.

Now we grate the garlic and add it to the pan along with a little turmeric. We continue to fry until the ingredients are homogeneous, then if desired, we add tomato paste to the pan and fry a little.

At this stage, we add the fried meat to the pan again, then add 2 glasses of water to the pan and close the lid of the pan so that the meat cooks for 2 hours and 30 minutes to 3 hours and becomes completely soft.

In the last 30 minutes of cooking the meat, we add cinnamon along with sour lemon juice, saffron and some salt and black pepper to the meat and let the meat cook for another 30 minutes, then serve it with beans and rice.

 

 

 

This homemade falafel burger recipe is crispy from the outside and green and juicy from the inside. Exactly like the famous falafel balls recipe, just in a burger shape that is much more fun to eat. This burger recipe is absolutely vegan and it’s pretty easy to make. Great burger recipe for parties and holidays. These burgers can be bakes for a healthier version or can be fried for a tastier version

The experience of eating this street food is a bit like a choose-your-own-adventure story. Some fries will be crisp on one end and laden with gravy on the other. Other bites will be covered in wonderfully stretchy cheese. Just be sure to grab a fork (or plenty of napkins) to eat those last bite

Directions

1. Blend tomato, chilies, ginger, garlic, and coconut in a blender to make a smooth paste.

2. Set the Instant Pot to saute mode and heat oil. Add mustard seeds and allow them to pop. This may take 2 to 3 minutes. Add hing, turmeric, curry leaves, 1/4 cup ci...

¼ cup butter, melted

Directions

Chef’s tip: Never stir boiling syrup, as it will crystallize.
I have never tasted maple taffy, but my gut feelings says it tastes like sugar candy.

Meat Ingredients

Rice Ingredients

Basting Ingredients

Instructions

Making the Mandi Spice:

Roast the coriander seeds, cumin seeds, green cardamoms, black pepper, cloves, cinnamon stick, bay leaf and dried red chillies. Turn off the heat and add in the ginger powder, saffron, grated nutmeg, paprika and turmeric. Grind into a fine powder and store to use as needed. Any left over spice can be stored in an airtight container for the next use.

Cooking the Laham/Meat:

Put the meat in a pan, preferably a pressure cooker, cover with water and add the meat ingredients (salt, mandi spice, ginger and garlic paste). Bring to a simmer and skim off any foam, then cover and cook until the meat is tender. In a pressure cooker this should take about 20-30 minutes depending on the size of the meat cuts and how young the lamb/goat is. It will take longer in an open pan, just keep an eye on it and check regularly.

Once done, carefully remove the meat pieces and set them aside on a tray to cool down. In the meantime, save the stock to cook the rice in.

Cooking the Rice:

Wash and soak the rice for 30 minutes. In a large pan, heat the oil and add the chopped onions. Saute until aromatic and translucent. Next add the garlic paste. Then add 2 tbsp of mandi spice and stir until well combined and aromatic.

Add the stock reserved from having cooked the meat. You will need 1 and a half cups of liquid for each cup of rice. Adjust by adding water if the stock you have is less than what you need and then remember to taste/adjust for salt. Also add the loomi (dried lime) or zest at this stage.

Bring to a simmer and then add in the rice. Cook over medium low heat giving an occasional stir until almost all the water is gone. Cover the pan with a tight fitting lid and place on very low heat to continue steaming for about 15 minutes.

Basting the Laham/Meat:

Mix the butter/oil with all the other basting ingredients and stir well to combine. Brush this sauce all over the meat pieces, ensuring every inch of meat is well coated. Place the tray of basted meat under a very hot grill to get a crisp outer coating and a nice golden brown colour to the meat. This should take anywhere from 10 to 20 minutes, but keep an eye on the meat to ensure it does not burn.

Once the rice is done, open the pan and fluff up the rice gently. Place the meat pieces on top. Light a coal and place it on a piece of foil right in the centre of the dish. Drizzle a few drops of oil onto the lit coal and quickly cover the pan as it begins to smoke. Allow the smoke to infuse the meal for about 5 minutes or longer for more intensity. Then open the pan and discard the coal. Serve the meal on a large platter with the meat pieces on top.