Recipes Tagged ‘tomato paste’

chermoula mussels

Monday, July 12th, 2010 | 2 Comments

preparation: 30 min | cooking: 5 min | difficulty:


© 2010 Tony El Batal

serving portion: 2 persons

mussles ingredients

  • 500g of frozen mussels

  • 1 pack of strained tomatoes

chermoula ingredients

  • 1 Tbsp parsley; finely chopped

  • 1 Tbsp coriander; finely chopped

  • 1 tsp cumin powder

  • 1 tsp paprika

  • 2 cloves garlic; finely chopped

  • 2 drops of vinegar

  • 1 tsp tomato paste

directions

  1. Mix in a bowl all the chermoula ingredients together.

  2. In a nonstick skillet, place 2 tbsp of chermoula and dilute with a bit of water.

  3. Add the mussels; stir for 30 seconds; then cover with tomato sauce and cook covered over low heat for 5 minutes.

  4. Before serving add black pepper; best served with French Fries.

pepperoni pizza

Friday, March 26th, 2010 | 2 Comments

preparation: 1 hr | baking: 22 min | difficulty:


© 2010 Tony El Batal

dedication: For my lovely mother who I will miss so much since I am immigrating to Montreal in 2 weeks. LOVE YOU (K)

serving portion: 6 persons / 2 large trays

ingredients

pizza dough

  • 1kg flour

  • 500 ml warm water

  • 1 Tbsp yeast

  • 1/2 tsp salt

  • 1/2 tsp sugar

basic sauce

  • 4 fresh diced tomatoes

  • 3 Tbsp olive oil

  • 1 large onion, finely chopped

  • 1 tbsp, tomato paste

  • 200g ham

  • 1 Tbsp flour

  • 1 Tbsp mustard

  • 1 Tbsp thyme

pizza topping

  • fresh mushrooms; sliced

  • green bell pepper; sliced

  • yellow bell pepper; sliced

  • 200g pepperoni; sliced

  • 500g mix shredded cheese

preparing pizza dough

  1. In a large bowl; Add flour, salt, sugar and yeast all together; pour slowly the warm water (around 40°C) above the mixture and knead by hand. If the dough seems wet, sprinkle more flour. Let sit in a warm place until it doubles in size, about 1 hour; Then knead the dough again and divide it into two balls and let it rest for another 30 min.

  2. Preheat the oven to 230°C for at least 30 minutes.

  3. Flatten the first ball with your hands on a slightly floured surface; Start stretching the dough with your fingers; Let the dough relax 5 minutes and then continue to stretch it until it reaches the desired diameter 25 cm; Add to the tray; Repeat the same procedure for the second ball.

  4. Baking both crust about 10 min; then pierce the dough so it doesn’t raise too much.

directions

  1. Heat two Tbsp of olive oil in a saucepan and fry the onions until translucent; Add diced tomatoes, ham and tomato paste; Bring to a boil.

  2. Mix 1 Tbsp of flour with a 1/2 cup of room temperature water then pour over the mixture to thicken; Remove from heat; Add mustard, thyme and 1 Tbsp olive oil.

  3. Once the crust is ready pour 1/2 of the basic sauce, bell peppers, mushrooms, pepperoni and cheese; Bake the pizza for 10 min; Place the pizza tray on the upper shelf for 2 min or until the cheese is golden.

reference

  • Ibtissam Tohmé (mamina)