Syrianbeeftonguesalad Recipes

Steps:

• Wash the beef tongue and brush it under cold running water.
• Trim all fat that is visible.
• Place the meat in cold water over high heat.
• when water is boiling, turn of the heat and take the pot off the stove and dump the hot water.
• remember that it is hot boiling so dump away from you and stay safe.
• turn on the cold water and wash the tongue.
• remove all clusters of scum that are in meat grooves.
• fill the pot with fresh cold water and on to stove it goes.
• Now you can add 1 tbls of salt into the water.
• your meat is on high heat.
• When the water starts to boil; turn the heat from high to medium.
• add 1 tbls of allspice to the boiling water.
• skim water periodicly to remove the scum of the meat.
• It may take up to 4 to 6 full hours for the tongue to get tender and done, so remember that you should never leave pot or any food cooking on stove to do shopping; it is unsafe practice to leave home and the stove or oven is on.
• take the tongue and slice the surface to skin it from the tastebuds layer.
• Cool the meat in the fridge.
• When the meat is cold you can cut the meat into cubes.
• Mix the Ingredients and enjoy served cold with peta.

Steps:

• Heat 1/4 cup butter in a large saucepan over medium-high heat. Add ground beef and mix in salt, allspice, cinnamon, and black pepper. Cook until beef is browned, 7 to 10 minutes.
• Add chicken broth and rice to the saucepan. Cover and bring to a boil. Reduce heat to low and cook until liquid is absorbed, about 20 minutes.
• Meanwhile, melt 2 tablespoons butter in a small skillet over medium heat. Add pine nuts and cook until lightly browned, 3 to 5 minutes.
• Mix pine nuts into rice and meat mixture before serving.

Steps:

• Boil rice in 2 cups of water until cooked and all water evaporates.
• Cut bread into small squares.
• Fry bread in a pan with vegetable oil until it turns orange and crispy.
• Mix yogurt, garlic and salt and pepper.
• Pplace in a casserole rice in bottom.
• Then add a layer of chicken.
• Add the bread then spread the yogurt mix to cover all surface and sprinkle the chickpeas on top.
• Serve immediately before the bread gets soft.

Steps:

• In a large salad bowl, combine the first 13 ingredients. Sprinkle with feta and Parmesan cheeses. In a jar with a tight-fitting lid, combine dressing ingredients; shake well. Drizzle over salad; toss to coat.