Kota is the most beloved and most famous dish in the middle east, its delicious and ohh its so easy to make.
Every home has its own recipe to prepare this dish, its widely made in a pan like my mom’s recipe below, or as a Kabob on skewers, or long shaped meatballs. Continue reading
I created this recipe for the fact we could not eat store bought Jello, because it contained pork gelatin, and for a long time I searched the internet for the alternative Halal / Kosher key ingredient to create it.
When I found beef gelatin few years back I was in haven and I been making homemade Jello ever since.
Fruit could be added to the Jello before refrigerating(I use sugar free caned fruit)and top with homemade whip cream before serving.
I always use plastic cups when I am serving this delicious treat to the little kiddos. Easy to handle and no one breaks my nice glassware.
.8 cups boiling water
.3 packets Kool-Aid any flavor, I used Cherry
.2 1/2 cups of Sugar Substitutes
.1/2 cups beef gelatin
Line up baking sheet with 12, 20oz plastic cups, set aside.
In a large heatproof bowl, add Kool-aid, sugar substitutes and beef gelatin.
Carefully pour the boiling water while whisking, keep whisking until everything dissolved and no lumps.
By using a small gravy ladle, carefully fill the plastic cups all the way.
The simple spice mixture with the flavor of the sumac brings this dish to its fullest deliciousness.
Pair it with a simple tomato salad and dinner served.
.6 large reset potato peeled and boiled
.8 tbsp. butter divided plus more for the pan
.1 tbsp. olive oil
.1 1/2 Lb. beef cut to small bite
.1 large onion chopped
.1 tsp. sumac
.1 tbsp. salt divided
.1 tbsp. black pepper divided
.1/4 tsp. curry powder
1 tbsp. chopped parsley
Preheat oven 420
1-Butter 9 x 13 inch baking pan and set aside.
2-In a large sauté pan add 4 tbsp. butter, chopped onion; add 1/2 tbsp. salt, 1/2 tbsp. black pepper, sumac, and curry powder. Cook until onion is golden.
3-Add beef and sauté until fully cooked about 4-5 minutes.
4-In a large bowl smash boiled potato with potato ricer for smoother texture, add milk, buttermilk, 1/2 tbsp. salt, 1/2 tbsp. black pepper and 4 tbsp. butter, mix well until all combined.
If the potatoes a little dry, add more milk.
5-Divide the mashed potato in half, add the first half in to the bottom of the prepared pan and smooth it with speculate.
6-Add the cooked beef and smooth it to cover the entire layer of the mashed potato.
7-Add the second layer of the mashed potato and smooth completely to cover the meat.
8-Drizzle the olive oil on top and bake for 35 minutes.
9-Turn the oven off and turn on the broiler, broil for 2-3 minutes to brown the top. sprinkle with chopped parsley and Enjoy!
I made it on the stovetop with large flat skillet, little butter and olive oil, few minutes and a delicious dinner is served.
I also prepared chicken cutlets for none red meat eater.
.2 – 1 lb. each beef steak
.1 large onions thinly sliced
.1 Anaheim Chile sliced
.5 tsp. Salt divided
.5 tsp. Black pepper divided
.5 tbsp. olive oil divided
.5 tbsp. butter divided
.1 tbsp. chopped fresh parsley
.1/2 cup alcohols-free white wine
1-On high heat melt 1 tbsp. olive oil and 1 tbsp. butter, sprinkle the top side of the steak with 1 tsp salt and 1 tsp of black pepper, replace in the pan-seasoned side down.
2-Sprinkle the upper side with 1 tsp of salt and 1 tsp black pepper, let it cook without moving it, after exactly 4 minutes flip the steak over and cook for another 4 minutes.
3- Remove the steak and let it rest covered for 10 minutes for the juices to redistribute.
4- Repeat with the second steak.
5- In the same skillet add the remaining oil and butter, add sliced onion, sliced Anaheim Chile, remaining salt and black pepper, cook until golden brown.
6- Add alcohols-free white wine, scrape the skillet, and let it reduce, about 2-3 minutes.
5- Thinly slice the steak against the grain and serve with the onion-Chile compote and fresh parsley on top. Enjoy!
Note: I like my steak well done so I covered my skillet the last minute when cooking it on the second side.