Recipes from Ingredient: Tomato paste
Pissaladière – Oniony French Pizza
Pissaladière is sometimes known as the French pizza. It originated in South of France and is usually done with a bread dough* topped with onion, anchovies and black olives only. *you can use also shortcrust. It has no tomatoes but in my recipe I have added a little bit of ...
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Batata Chtiha – Algerian Potato in Tomato Sauce
This Algerian potato stew is usually made with a paste of garlic, chili and spices called Dersa. It’s delicious as a vegetarian main or a side dish. NB: I have added some boiled eggs (entirely optional) to make a wholesome dinner dish! The boiled eggs are added at the very ...
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Ladies’ Fingers or Okra in Tomato Sauce – Bemieh Bil Zeit
This vegetable is also known as Gombo in West Africa. It has many health benefits such as vitamins A and C and is also a good source of magnesium. It’s a common ingredient in some creole and Cajun dishes. It’s not liked by everyone because of the “slime” that generates ...
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Authentic Chili Con Carne
This famous Texan-Mexican dish was the #1 dish on my Tex-Mex restaurant’s menu, in Africa. The name in Spanish means “Chili with meat”. We cooked this spicy stew from scratch and served it in big bowls, with homemade fried tortillas. It’s an ideal dish to serve to family and also ...
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Eggplant and Lamb in Tomato Sauce (Yakhnet Batinjen)
Aubergine or eggplant is a great source of fibre, vitamins and minerals. It is a versatile vegetable which can be fried, grilled or pickled. This recipe is Lebanese! It is really tasty. It’s one of my husband favourite dishes! It looks like a stew but the two main ingredients are ...
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Pilaf of Bulgur and Vegetables (Bulgur Abour)
The Armenian name of this dish is Bulgur Abour. Bulgur is wheat which is boiled then dried and cracked. Therefore, when soaked, the bulgur does not need to be cooked to be soft. One cup of dry bulgur makes about 2 cups of soaked or cooked bulgur. For this pilaf ...
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Stuffed Courgettes, Aubergines and Peppers
There are a variety of vegetables that can be stuffed with either minced meat or a mix of rice and minced meat; also with rice and herbs in the vegan/vegetarian version. In Lebanon the vegetables used are courgettes, aubergines, sweet peppers, cabbage leaves, vine leaves, Swiss chard leaves, tomatoes and ...
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Chicken Cacciatore – Chicken Hunter-Style
This Recipe is Italian (Tuscan more precisely). The French have their own version, called “Poulet Chasseur”(same meaning) which is quite similar. I prefer though the Italian one because of some additional ingredients that I like. This dish is usually made with thighs and/or drumsticks, or also a whole chicken cut ...
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White Beans Soup
This bean soup is hearty, nutritious and delicious. Perfect on a cold day! Beans are legumes, known to be rich in vitamins, minerals and fibre. Most of all, they are rich in vegetarian protein and, therefore, a good replacement for meat for vegans and vegetarians. In this recipe, I used ...
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Ossobuco & Gremolata (Italian Cross-Cut Shanks)
Ossobuco is a speciality of Lombard, a region in Italy. The cross-cut shanks (usually veal meat) are cooked with some vegetables, white wine and broth. It is garnished with Gremolata, a mix of parsley, garlic & lemon zest. It is usually served with either polenta or risotto. I like to ...
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