Homemade vegetable soup

Iman Elfaour learnt the art of cooking from her mother and has used it as an “expression of love'' ever since she got married 22 years ago.

She has a passion for cooking and does not find the process challenging. Even when trying out new recipes, she adds a touch of herself. “If I find something I don't like in a recipe, I modify it,'' she says.

“I enjoy making desserts the most because I have a sweet tooth,'' Iman says. “I've been making desserts since I was a child.''

Iman prefers home-cooked meals because the ingredients used are always fresh and of good quality. This makes the food healthier.

“When you cook food, you know exactly what's going in it,'' she says. “I avoid fats.

For example, I use only canola oil because it's light and prefer lean meats.'' A stickler for cleanliness, Iman prefers to clean meat and chicken herself.

“When you clean the chicken or meat yourself, you realise no one else would put in the same effort.'' Her concern for quality is what makes her feel home-cooked meals as the best.

Vegetable soup (serves 4)

• 2 cups fresh vegetables — zucchini, carrots, celery and onions
• 1l chicken broth
• 2 cloves garlic, minced
• 1/3 cup dry tiny shell pasta
• 1 tsp oregano, fresh
• 2 tbs Parmesan cheese, grated
• 1 tbs cooking oil or olive oil

Cut vegetables into small cubes. In a pot, heat oil over medium heat. Add garlic and sauté for a few seconds. Add vegetables and cook for about 10 minutes.

Add chicken broth and boil for five minutes. Add pasta shells and boil for another 10 minutes. Sprinkle oregano and Parmesan cheese.

Mloukheya (serves 4)

• 2 chicken breasts, whole
• 6 chicken wings
• 1 bay leaf
• 1 small onion
• 1 cinnamon stick
• 5 nutmegs, whole
• 5 black peppers, whole
• 1 tbs salt
• 1-1/2 litre water
• 1/2 kg Mloukheya (Jewsmellow) leaves, picked
• 1/2 head of garlic, chopped
• 1/2 head of garlic, crushed
• 1 hot green pepper
• 3/4 cup coriander, chopped and fresh
• 1 tbs coriander, dry
• 1/2 cup vegetable oil

Boil chicken in water with onion and spices until tender (for about 45 minutes). In a separate pot, heat oil over medium heat.

Add chopped and crushed garlic, peppers and dry and fresh coriander, stirring for a few seconds between adding each ingredient.

Add the Mloukheya leaves and stir under medium heat for about 10 minutes. Simmer and cook for another 10 minutes.

Add chicken broth (from boiled chicken) and boil on low heat for 15 minutes. Remove bones from chicken breast and add the chicken on top of the Mloukheya.

Vermicelli rice

• 2 cups white rice, medium-grained
• 1/2 cup vegetable oil
• 2 tbs vermicelli
• 3 cups water
• 1/2 tbs salt

Heat oil in a pot on medium heat. Add vermicelli and stir until golden. Add rice and salt and stir for one or two minutes.

Add water and cook, covered, on low heat, stirring occasionally, until all the water is absorbed (for about 10 minutes).

Aysh Al Saraya

For the base:

• 14 slices white bread, slightly toasted
• 3 cups sugar
• 3 cups water
• 1/2 cup rosewater

Put 2 cups sugar in a saucepan over medium heat and keep stirring until sugar melts and turns light brown. Add water and stir.

Add the remaining cup of sugar and rosewater. Spread toasted bread in a 13x9-inch dish (2 layers). Soak bread in the syrup.

Topping:

• 500ml whipping cream
• 500ml double cream
• 4 tbs flour
• 2 slices white bread (remove edges and cut into small pieces)
• Pistachios, crushed

In a saucepan, dissolve flour in whipping cream. Add double cream and cook over medium heat until it comes to a boil.

Add bread and cook while stirring for a minute. Pour topping over the base. Top with crushed pistachios.