Early this morning I jumped on a flight to Chicago to attend BlogHer 13. If you’re not familiar with this conference, it’s the largest in the United States for female bloggers (and some men too!) I’m anticipating 4 whirlwind days of learning, connecting, and enjoying myself. That being said, I am leaving MarocBaba to fend for himself while our boys went to spend a long weekend with grandma and grandpa. Normally, I would leave my husband to figure out the food situation, which I’m sure would consist of a lot of take-out. However, with it being Ramadan right now and him working a night shift all weekend, it makes things a little more difficult.
So, being the wife I am, I decided to prepare a few meals and store them in the freezer. I tried to make things that would require very little effort to prepare, didn’t involve a ton of complicated steps (this would mean I would be getting multiple phone calls to help with directions), and were foods he would enjoy. Here’s what I made;
- Moroccan Harira Soup – I altered this recipe some and will be sharing an updated version soon.
- Tajine Briouats
- Spiced Chicken for Kebabs or Pulled Chicken Sandwiches
- Kefta Patties
- Not in the freezer but on hand; salmon filets, sardines, boiled eggs, and gluten free bread
Want to make the other meals? Here’s how;
Truthfully I made this up on a whim. I wasn’t sure how they would turn out but was thrilled with the results. The only downside here is that you need some leftover tajine. I used a chicken and olive tajine but any kind works. I’ll be making them regularly now.
- square wonton wrappers
- leftover tajine
- melted butter
Preheat your oven to 350F.
1. Chop up the leftover tajine as finely as possible.
2. Wet the edges of the wonton wrapper and place one-quarter to one-half of a teaspoon of tajine mixture to the middle of the wrapper.
3. Pull up the edges to form a triangle. Squeezing the edges closed and using extra water if necessary.
4. Place the sealed wrappers onto a baking sheet.
5. Baste all of the briouats with melted butter (trust me it’s better than egg wash – adds a great flavor!).
6. Partially bake brioats for 5-6 minutes. Let them cool completely and place into a Ziploc or freezer safe bag and place in the freezer..
To reheat: Heat oven to 350F. Remove from freezer and place directly on a baking sheet. Bake 10 minutes until warmed through and browned. Eat hot or at room temperature.
This couldn’t be easier! Simply add all of the ingredients to a freezer bag and freeze!
- 1 lb of chicken breasts cut into similar sized pieces
- 1/2 onion chopped
- 1-2 Tbsp chopped garlic
- palmful chopped parsley
- 1 tsp cumin
- 1 tsp ginger
- 1/4 tsp turmeric
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 tsp olive oil
Add all of the ingredients to a freezer bag and seal. Use your hands to combine all of the ingredients so that the chicken is fully coated. Release any excess air and freeze. To serve, remove from the freezer and thaw completely. Chicken can be placed on skewers and grilled, cooked in a skillet on the stovetop, or added to a slow cooker (add 1/4 cup of chicken broth).
Kefta is the Middle Eastern version of hamburgers – but with a whole lot more flavor!
- 1 pound of ground sirloin (I use a 90/10 mix)
- 2 Tbsp chopped cilantro
- 2 tsp fresh grated ginger
- 2 tsp cumin
- 1 tsp onion powder
- 1/2 tsp each salt and pepper
- 1/2 tsp lemon zest
Combine all of the ingredients in a bowl and use your hands to mix all of the spices into the meat. Form into patties (however big or small you like them). I wrap the patties individually in plastic wrap so that one or two can be taken out at a time. Place the wrapped patties into a larger freezer bag and freeze. To thaw, remove as many packages as desired, thaw, and cook on the grill or in a skillet.
Want even more Middle Eastern Freezer recipes? Here are some options from other bloggers.
Lebanese Stuffed Kusa Squash – The Lemon Bowl
Slow Cooked Lebanese Green Beans and Beef – The Lemon Bowl
Meat Stuffed Grape Leaves – The Lemon Bowl
Lebanese Meat Pies – The Lemon Bowl
Turkey Shawarma Recipe – This American Bite
Baked Falafel Balls – The Culinary Life
Stuffed Cabbage – What Jew Wanna Eat?
Shish Taouk (Garlic chicken)- Perfect Pantry
Lubiya; Middle Eastern Black Eyed Pea Stew – Mrs. A’s World
Have a favorite Middle Eastern freezer recipe? Share it in the comments!
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