Chicken noodle soup

Ingredients:

4 tablespoons diced carrot.

2 tablespoons chopped onion.

1 chicken ” medium size”

4 tablespoons sweet corn.

1 teaspoon crushed garlic.

2 tablespoons celery diced small.

2 tablespoons parsley finely chopped.

2 tablespoons thyme finely chopped.

1 bay leave.

Teaspoon spices.

1 cup chicken broth.

1 teaspoon salt.

50 g spaghetti noodles.

1/2 cup vegetable oil.

Directions:

Heat oil in a pot over medium heat. Add onion, carrot, and celery. Stir well until vegetables cooked and soften ( 10 minutes).

Place the chicken over the vegetables and wait until boiling over high heat.

Drain the fat from mixture’s surface. Add parsley, thyme, and bay leave and reduce heat and simmer until chicken maturity ( 2 hours ).

Remove from flame and put the chicken on a bowl aside.

Scoop the flesh from skin and remove the bone, then chop the chicken.

Heat the  chicken broth until boil, add spaghetti noodles to it. Simmer for 10 minutes until spaghetti is tendered.

Pour the soup over serving dish, adorn with parsley

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Chicken noodle soup

tomato soup

Ingredients:

5 tomatoes.

1 onion.

2 cubes chicken broth with 2 cups water.

1 cup whipping cream.

1 tablespoon flour.

Directions:

Pour water and chicken broth in a pot over medium heat. Add tomato and onion until tomato is cooked, then remove from flame and let the sauce to cool.

Blend all ingredients together with flour and bring it to heat. After boiling add whipping cream. Serve hot with toasted bread.

tomato soup

Minestrone Soup

Ingredients:

1 tablespoon olive oil.

1 onion or leek , finely chopped.

1 garlic clove, hashed.

1 carrot, finely chopped.

1 celery, finely chopped.

2 cups water.

1 small packet of elbow pasta.

125 g Cabbage (or Broccoli).

1/2 kg  can of diced tomatoes.

1/2 kg beans.

4 tablespoons fresh oregano, chopped.

1 cup lemon juice.

Salt and pepper.

Directions:

Heat olive oil in a large pot. Add onion, garlic , carrot, and celery and cook them for 4 minutes. pour water and wait until boiling.

Add pasta , reduce the heat to medium low and simmer 5 minutes. Add Cabbage and the other vegetables and simmer for extra 4 minutes. Add tomatoes and beans,  season salt and pepper to taste. Add lemon juice and cook for 2 minutes, then serve.

Minestrone Soup

Lentils soup

Ingredients:

1 carrot.

1 onion.

1 stalk celery.

1 tablespoon butter.

1 tablespoon oil.

cups brown Lentils. 1  1/2

1/2 kg tomatoes, peeled and chopped.

4 cups water.

Cubes chicken broth. 2

Pepper.

Chopped parsley 2 tablespoons

Directions:

Chop onion, celery, and carrot. Heat oil and butter together in a pot, fry the onion, carrot, and celery over it with stirring until onion become transparent.

Add tomatoes, lentils , water, and broth cubes. Cover the pot and wait it to boil.

Reduce the heat, cover the pot and simmer for an hour and half or until lentils be cooked.

Sprinkle pepper and parsley.  Serve hot.

Lentils soup

spaghetti with Lentils soup

Ingredients:

( 7-8) Garlic cloves, unpeeled.

2 tablespoons olive oil.

3 carrots” medium size”, chopped.

1 celery stalk, finely chopped

1 onion, minced.

4 slices ( beef of turkey), chopped.

1 cup Yellow Lentils.

1 cup Elbows Pasta, parboiled.

2 cups broth ( vegetable or chicken ).

1/2 cup fresh cream.

4 cups boiled water.

Directions:

Place unpeeled garlic cloves over baking dish, bake in a medium heat oven for 40 minutes, let it cool down then press it to make roasted hashed garlic.

Heat olive oil in a large pot. Fry carrot, celery, onion, and meat over it until brown and tender; when the meat is cooked add yellow lentils and stir.

Add  the roasted hashed garlic, broth, water. cover and Boil the mixture for 15-20 minutes until lentils be cooked.

Mash the mixture until smooth then drain via sieve. return soup to the pot and boil it, add pasta, lower the heat then simmer to a while. Add cream before serve. 

spaghetti with Lentils soup

barley soup

Ingredients:

1 cup barley.

150 g Bacon ( beef or Turkey).

2 tablespoons olive oil.

2 onions medium size, chopped.

1 clove garlic, crushed.

1 teaspoon fresh rosemary, minced.

1 tablespoon parsley, minced.

4 cups chicken broth.

4 cups water.

1 potato, peeled and diced.

1 big carrot, diced.

 Directions:

Heat water in a pot let it to boil then add barley; parboil for about 45 minutes until tender. remove and rinse with cold water and drain.

Heat the oil in a large pot, fry onion and garlic in the pot for 5 minute until start to brown. Add bacon (beef or turkey), and the Herbals. Cook the mixture with stirring for 3 minutes, then add barley.

Add Broth, water, and vegetables then cover the pot and cook for  about 40 minutes until vegetables are tender.

barley soup

meatball soup

:  Ingredients

• 1 kg bone ( beef or lamb) oven-roasted for about 50 minutes.

• 1/2 kg minced meat.


• 2 sticks of celery.

• 1 egg.


• 2 carrots.


• 1/2 cup plain cake crumb.

• 1 tablespoon oil.

• 1/2 kg tomatoes, peeled and diced.

• 1 tablespoon Parsley,  peeled. 
  

• 
   1/2 cup noodle.
  

 

: Directions

• Place roasted bone with sliced carrot and celery overlarge saucepan. pour water to the top of saucepan. Put it on heat until boiling . Drain the fat if it appeared, then reduce heat; cover and let it to simmer for an hour.


• Combine minced meat, egg, and cake crumb together in a pot, then sprinkle salt and pepper, roll meat mixture into small balls.


• Anoint baking dish by 1 tablespoon of oil and arrange the meatballs over it. In a preheated oven bake the meatballs ( in medium heat) for 45 minutes without covering , stir them from time to time.


• Remove the baking dish from oven. Drain meatballs on a paper towel-lined plate. Take the carrots and celery by a Slotted spoon. Turn off the heat and set aside the broth until it cool down.


• Remove bones from the broth before draining it in a deep bowl.  Then Add carrots, celery, and tomatoes to it, put the soup on heat again and let it simmer for 15-20 minutes.


• Cook up noodles in a boiled water; wait it until tender( about 10 minutes), then remove and rinse with cold water.


• Add the noodles and meatballs to the soup and cook it for extra 10 minutes. Sprinkle salt, pepper and parsley over it, then serve.

meatball soup

French chicken soup

Ingredients:

2 boneless and skinless chicken ( neck, wings, thigh, and livers)

1 carrot.

Aromatic vegetables.

Salt and pepper.

1/2 liter water.

vermicelli.

Directions:

Pour water in a pressure cooker, place the vegetable over water and let the water to boil. After boiling place chicken over the mixture, cover.

After a while until the chicken is cooked. Stir in vermicelli, and sprinkle salt and pepper. Leave it in medium heat for 10-20 minutes without covering . serve it hot.

French chicken soup

vegetable soup (Arabic method)

Ingredients:

1 cup white beans.

1 onion.

1 clove of garlic.

2 tablespoons olive oil.

1 teaspoon thyme.

6 cups Chicken broth.

1 potato.

1 leek.

1 carrot.

1 cup pumpkin.

1 zucchini.

1 cup kidneybean.

Black pepper.

Water.

Directions :

Cut all the vegetables to a medium cubes, and Mince the garlic.

Soak white beans in water for a whole night then drain and put it in a pot, add some water over it and left to boil, cover the pot and reduce the heat , leave it on the stove for an hour , then drain.

Fry onion by olive oil until it be brownish, add garlic, and thyme and blend the mixture.

Add Chicken broth, white beans, potato, leek, carrot, and pumpkin and left to boil, then reduce the heat and leave it to simmer for 10 minutes.

Add zucchini, kidney bean , and black pepper, leave it on medium heat for 5 minutes, put the soup in a serving dish adorn it by coriander leaves, then serve.

vegetable soup (Arabic method)

carrot and ginger soup

Ingredients:

3 tablespoons of butter.

6 carrots in medium size, sliced.

Teaspoon of minced fresh ginger. 1

 6 cups of broth (vegetable broth is preferred).

Salt and pepper.

2 cups of orange juice.

Directions :

Melt  butter over medium heat.

Add the carrots and blend it. Add 6 cups broth, ginger, and salt.

When the mixture start to boil reduce the heat until the carrots be cooked.

Use half of the mixture and mix it by electric mixer then do the same thing to the other one.

Add orange juice and reheat it before serve.

*you should mix the soup and juice before two hours at least to let it be thicker.

It can be served cold or warm, adorned with some cream and fresh mint if it is available. This soup can be saved in the freezer for about 3 months.

carrot and ginger soup

Russian soup

Ingredients:

1kg of veal.

1 bone with its meat on it .

500 g potato.

500 g carrots.

1 white cabbage ( only the pulp).

2 onions covered with clove.

few of vinegar.

salt, and pepper.

2 sticks of celery.

2 cloves of garlic.

1 beet boiled and peeled.

Few of fresh cream

Directions:

Put 2 liters of water In a pressure cooker and heat it until boiling. Cut all the vegetables to little pieces ( except the beet).  Put the bone and meat over water and add the chopped vegetables to it.

Add salt and pepper, close the pressure cooker and leave it on a medium heat for 40 minutes until you hear the voice of pressure cooker.

Before serving in few minutes dice the beet to little pieces and place it into the soup then let it boil for a few seconds.

Prepare the dishes and put some fresh cream and vinegar to every dish then place the soup over it after that serve the soup .

Russian soup

spinach and cheese rolls

Ingredient

Packet of white Lasagna sheets.

1 kg of fresh  spinach; Chopped,  Boiled, and squeezed.

250 g of Mixed cheese (Mozzarella, Kashkaval, and Gruyere).

250 g  of Ricotta cheese.

250 g of fresh white cheese.

1 Kg of tomatoes, peeled and chopped.

2  tablespoons of tomato paste.

Salt and pepper.

1 tablespoon of Oregano or Thyme.

1 Medium sized onion, chopped.

2 cloves of garlic, crushed.

1/4 cup of olive oil.

Directions:

Heat olive oil and fry the onion and garlic on it. Add the tomatoes,  tomato paste , salt, and (Oregano or Thyme); cook the mixture until the sauce become little more thicker. Combine all different types of cheese together (Mozzarella, Kashkaval, Gruyere,  Ricotta, and  white).

Cook up the Lasagna sheets  in a salted  boiled water; wait it until tender, then remove and  rinse  with cold water and dry it by a kitchen towel. Leave the Lasagna sheets  separated from  each other on the kitchen towel until the time of using it.

Arrange 4-5 sheets of Lasagna  on oiled nylon sheet, it should be slightly intertwined with each other, spread  the cheese mixture  ”which you have made before” and the spinach on it.

Sprinkle with pepper and then roll the padded Lasagna sheets in the shape of long stem by used of the nylon sheet. Cut the padded stem to 4-5 pieces. Repeat the same steps for the other padded  Lasagna sheets.

Spread the tomato sauce mixture into the prepared baking dish. Place pieces of the padded  Lasagna side by side over the sauce, bake in the preheated oven in 350 degrees F ( 180 degrees C) until the edges of Lasagna dish be reddish.

spinach and cheese rolls