Tuesday, March 16, 2010

Daoud Bacha Stew or Kabab Hindi and some cookies

Oatmeal Cranberry Coconut and Walnut Cookies
Melting Moments with citrus flavour

I got the recipe for the Oatmeal Cranberry Cookies from my friend Rosa from Rosa YummyYums

Oatmeal Coconut Cranberry Walnut Cookies

2 1/3 Cups All purpose flour
2 Tsp Baking powder
1 1/2 Tsp Baking soda
1 Tsp Ground cinnamon
1/5 Tsp Ground cloves
A pinch Ground nutmeg
1/2 Tsp Sea salt
3 Cups Quick cooking rolled oats - I used original oats
8 oz (2 sticks/1 cup) Unsalted butter, softened at room temperature
1 1/2 Cups Light brown sugar
1/3 Cup Granulated sugar
2 Large eggs *** I added three eggs
2 Tsp Pure vanilla extract
1 Cup Grated coconut, unsweetened
1 Cup Walnuts, roasted & chopped coarsely
1 Cup Dried cranberries, chopped coarsely
Mix the butter and the sugar , then add the eggs one by one then the dry ingredients and nuts.
preheat the oven at 375F , bake for 12-15 minutes depend on your oven.
I used an ice cream scoop and got 32 cookies out of this recipe.. Rosa got around 66 cookies, seems she made them smaller.... these are amazing cookies and adding the extra egg kept the cookies soft crumbly and they didn't get hard till the last one...

Daoud Bacha
Lebanon was part of the Ottoman Empire for over 400 years, Daoud Bacha was one of the Mouttasarefieh Leader he was a bad ruler and divided the Country and created a conflict between the Christian Maronite and the Muslim Duruz in Mount Lebanon.
I am not sure if this dish was created in his kitchen, or it was one of his favourite.

500 gm extra lean grind lamb meat or beef
1 kg of fresh tomatoes chopped
50 gm of toasted pine nuts
2 large onions thinly sliced
1 ½ head of garlic sliced
2 heads of green pepper
½ cup butter of less
Salt, black pepper, Lebanese seven spices
1 cup of beef stock or water,
Tomato juice to be used later
* juice of one lemon or couple spoons of pomegranate molasses (optional)

Grind the meat in a food processor add salt, pepper and seven spices (you can see the recipe in an old posting) using your hand mix the meat thoroughly with the spices to combine, turn them into medium size meat balls.
In a non stick skillet melt the butter and fry the meatballs, in batches, and drain on paper towel. Add the onions and when halfway done add the sliced garlic and the green pepper turn until they welted. Add the chopped tomatoes, pinenuts, and cup of stock or water, and cook for ten minutes, add the meatball and continue cooking until the sauce thickens.
* If you like your stock with a hint of sour you can add the pomegranate molasses or lemon juice stir and cook for extra 5 minutes.

In case the tomatoes are not juicy enough you can add some of the tomato juice, continue cooking until the meats are cooked, and the sauce is thickened. Serve over rice pilaf or burghul pilaf with some of the sauce as well.
Its delicious , simple to prepare . Enjoy.


Rosa's Yummy Yums said...

Your cookies look great! I'm glad you liked them...

A marvelous dish too!



Angie's Recipes said...

Look at all the cookies! I haven't baked any cookie for a long while...maybe it's about time.

Rachana Kothari said...

The Cookies looks so delicious and yumm:)

Mary said...

The cookies look wonderful and the stew sounds delicious. Your photos are picture perfect. You've made me hungry and jealous of your talent with a camera.

sabah said...

They are great, unfortunately I can't grab some through the screen.

Mom said...

Arlette, those are wonderful looking cookies!! very inspirational.
Daoud Bacha looks good too :)

Cherine said...

I love daoud bacha! it looks so good!

://: Heni ://: said...

Everything in this post looks just wonderful arlette! i heard of this dish before but never knew how to make it! i will try it! =)

Yasmeen said...

Yummy!Love the spice in the kababs :D

Lorraine @NotQuiteNigella said...

What a beautiful selection of cookies to cover every taste! And I must apologise for calling you the wrong name Arlette! I was half asleep but those buns looked so good I had to say something about them :)