Orange Blossom Water

Bazalia Bel-Bandourah means green peas cooked in tomato sauce. It is prepared from green peas, potato, carrot, meat cubes, onion and tomato paste, and served with rice.

Let’s make Bazalia Bel-Bandourah:

1. Bring canned green peas.

2. Drain green peas, and set aside.

3. Wash and peel potatoes.

4. Cut potatoes into cubes.

5. Fill a bowl with water, and add salt to it, then soak potato cubes in this water, and set aside.

6. Wash and peel carrots.

7. Cut carrots into circles.

8. Put carrot circles in a pot, cover with water and add salt, bring to boil on medium heat until soft and tender, then turn off heat, drain carrots and set aside.

9. Meanwhile, cut meat into cubes.

10. Put the meat in a pot and cover with water.

11. Turn on heat, and keep until boil and a foam occur on surface.

12. Once the foam is formed, you can see it very clearly, turn off heat, and take the pot and put under water so all the foam is washed and removed.

13. This is meat after removing the foam.

14. In deep pot, heat ghee.

15. Add meat cubes and stir for 5 minutes.

16. Cut onions into small pieces.

17. Add onion to the meat and stir for 5 minutes.

18. Add 4 L water to meat and onion, and add salt.

19. Cover the pot, and put on medium heat, and check until it starts to boil vigorously.

20. Once water is vigorously boiling, lower the heat, and cover the pot, and check on it until the meat is cooked and tender, it took 2 hours until it is well done and tender.

21. After two hours, this pot contains meat, onion and water.

22. Drain potato cubes, and add them to the pot that contains meat and onion (pot in picture 21).

23. Add carrot circles to the pot.

24. Now, the pot contains meat, onion, potato, carrot, water and salt. Let the mixture boil for 30 minutes on low heat.

25. After 30 minutes, add tomato paste to the pot, and stir.

26. Let it boil for 30 minutes on low heat.

27. After 30 minutes, add green peas to the pot.

28. Let it boil for 10 minutes on low heat, then turn off heat and serve hot with rice.

Rice with Vermicelli

29. Rinse rice with water in several changes.

30. Boil water, then soak the rice in boiled water for 10 minutes, and set aside.

31. Melt ghee and bring it to high heat.

32. Prepare vermicelli.

33. Add vermicelli to ghee, and stir until golden brown in color, then turn off heat and let it cool for minutes.

34. Turn on heat, then add 5 5/8 cups water and salt to the vermicelli, and let it boil.

35. Meanwhile, drain rice, then rinse it with cold water in several changes.

36. This is the water which had been added to the vermicelli, it is boiling.

37. Once the water is boiling vigorously , add rice.

38. Check samda (know more about samda in Maqloubat Al-Bathenjan), and keep the rice for 5 minutes over high heat, then lower heat and cover pot and keep for 15 – 20 minutes till rice is cooked, when it is completely cooked, turn off heat, stir and serve.

Serve Bazalia Bel-Bandourah hot with rice and sliced red radish.

Bazalia Bel-Bandourah

From: Family Recipe / Servings: 5 – 6 People
PDF Text Only / Print With Images

2 (425 g) cans green peas, drained 2 medium potatoes, peeled and cut into cubes Water, for soaking potatoes 2 medium carrots, peeled and cut into circles Water, for boiling carrots 250 g fat free boneless lamb meat, cut into cubes Water, for meat 1 tbsp ghee, for meat 1 medium red onion 4 L Water, to cover meat and onion Salt 1 cup tomato paste Rice with Vermicelli 3 3/4 cups Egyptian short grain rice Boiling water, for soaking rice 2 tbsp ghee 3/4 cup vermicelli 5 5/8 cups water Salt To Serve Red radish, sliced

Bring canned green peas. Drain green peas, and set aside. Wash and peel potatoes. Cut potatoes into cubes. Fill a bowl with water, and add salt to it, then soak potato cubes in this water, and set aside. Wash and peel carrots. Cut carrots into circles. Put carrot circles in a pot, cover with water and add salt, bring to boil on medium heat until soft and tender, then turn off heat, drain carrots and set aside. Meanwhile, cut meat into cubes. Put the meat in a pot and cover with water. Turn on heat, and keep until boil and a foam occur on surface. Once the foam is formed, you can see it very clearly, turn off heat, and take the pot and put under water so all the foam is washed and removed. This is meat after removing the foam. In deep pot, heat ghee. Add meat cubes and stir for 5 minutes. Cut onions into small pieces. Add onion to the meat and stir for 5 minutes. Add 4 L water to meat and onion, and add salt. Cover the pot, and put on medium heat, and check until it starts to boil vigorously. Once water is vigorously boiling, lower the heat, and cover the pot, and check on it until the meat is cooked and tender, it took 2 hours until it is well done and tender. After two hours, this pot contains meat, onion and water. Drain potato cubes, and add them to the pot that contains meat and onion (pot in picture 21). Add carrot circles to the pot. Now, the pot contains meat, onion, potato, carrot, water and salt. Let the mixture boil for 30 minutes on medium heat. After 30 minutes, add tomato paste to the pot, and stir. Let it boil for 30 minutes on low heat. After 30 minutes, add green peas to the pot. Let it boil for 10 minutes on low heat, then turn off heat and serve hot with rice. Rice with Vermicelli Rinse rice with water in several changes. Boil water, then soak the rice in boiled water for 10 minutes, and set aside. Melt ghee and bring it to high heat. Prepare vermicelli. Add vermicelli to ghee, and stir until golden brown in color, then turn off heat and let it cool for minutes. Turn on heat, then add 5 5/8 cups water and salt to the vermicelli, and let it boil. Meanwhile, drain rice, then rinse it with cold water in several changes. This is the water which had been added to the vermicelli, it is boiling. Once the water is boiling vigorously , add rice. Check samda (know more about samda in Maqloubat Al-Bathenjan), and keep the rice for 5 minutes over high heat, then lower heat and cover pot and keep for 15 – 20 minutes till rice is cooked, when it is completely cooked, turn off heat, stir and serve. Serve Bazalia Bel-Bandourah hot with rice and sliced red radish.

This entry was posted on Thursday, February 25th, 2010 at 12:36 PM and is filed under Syrian Cooking. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.