Garden Fresh Cabbage Soup

INGREDIENTS

• 3 cups filtered water
• 4 garlic cloves, chopped
• 2 onions, chopped
• 1-2 heads of cabbage, chopped 
• 1 stalk tarragon (fold or tie with butcher string)
• sea salt (to taste)
• halal chicken flavored bouillon (to taste)
• fresh ground pepper (to taste)
• 1 tbs curry powder
• 1 tbs celery seed
• Olive oil

PREPARATION
Remove cabbage leaves from center and hard stalks.  Rinse, then soak in lukewarm water.  Place soup pot on flame and heat on medium for 4 minutes.  Add olive oil and saute onion until tender.  Add garlic and saute an additional 3-4 minutes (do not burn).  Add curry powder and celery seed cooking for one more minute.  Add water, salt and bouillon.  Add cabbage leaves and top with fresh pepper.  Drop the tarragon bunch in.

Cook on high for about 20 minutes then reduce heat and simmer on low for an additional 20-30 minutes.  Remove the tarragon bunch.  Serve and enjoy this delicious and nutritious soup!  

Ramadan’s Seafood Gumbo featuring New Africa Chicken Sausage

Ingredients

• 1 cup all-purpose flour
• ½ cup extra virgin olive oil
• 1 cup chopped celery
• 1 lg. green pepper, chopped
• 2 cloves of garlic, chopped
• 2 – 12 oz. pkgs. Tayyib brand large halal chicken sausage links
• 3 lbs. Crescent halal boneless, skinless chicken breasts and thighs
• 12 oz. package crawfish tails
• 3 – 6 oz. cans chopped clams
• 3 - 6 oz. cans white crab meat
• 1 lb. crab legs (optional)
• 2 lbs. large (40-60 count) cooked shrimp
• 2 – 1 lb. packages frozen chopped okra
• 2 – 14.5 oz. cans diced tomatoes
• 4 bay leaves
• 1 tbsp. sugar
• 1 tbsp. sea salt
• 2 tbsp. red pepper flakes
• 2 tbsp. Cajun seasoning
• 1 tbsp. gumbo file powder
• 1 tsp. paprika
• 2 cups long grain rice
• 6 quarts of water (more if needed)
• Non-stick cooking spray

Preparation

1. In a 16 quart stock pot, boil chicken breasts and thighs along with celery, onions, and green pepper in 3 quarts of water until chicken is no longer pink inside. Save broth. Remove chicken and cut into one-inch chunks, set aside.
2. Spray large skillet with non-stick cooking spray. In ¼ cup olive oil, brown chicken sausage. Remove and cut into bite-sized pieces. In same skillet saute garlic. Add remaining ¼ cup olive oil. Slowly add flour to skillet. As mixture begins to brown, slowly add 3 cups of water while stirring constantly to create gumbo roux. Add remaining spices to skillet. Bring to a boil, turn off. 
3. Add rice to stock pot; bring to a boil 20 minutes. Add roux spice mixture to stock pot. While stirring constantly, add chicken, tomatoes, okra, crab meat, clams, crayfish tails, and shrimp. Add enough water to cover all ingredients. Simmer 20 minutes stirring constantly to ensure rice doesn’t burn on bottom of pot. 
4. Remove bay leaves (if you can see them) and serve.

Lamb Pocket Served With Cucumber Mint Sauce

INGREDIENTS

Lamb Pockets

• 1 pound ground lamb
• 1 tbsp. vegetable oil
• Sea salt (to taste)
• Freshly ground pepper (to taste)
• 1/4 cup curry powder
• 2 tbsp tomato paste
• 3 tbsp water
• 4 tbsp coriander seeds
• 2 tsp cumin seeds
• 4 green cardamom pods
• 1 tsp fennel seeds
• 3 cloves garlic (minced)
• 1 small onion (minced)
• Puff Pastry or Phyllo Dough (enough for 10-15 pockets)

Cucumber Mint Sauce

• 1 1/2 cups plain yogurt
• 1/2 cup cucumber, chopped and drained
• 1 tsp of ground coriander
• 1 tbsp chopped fresh mint
• 1 tsp garlic powder
• Sea salt (to taste)
• Freshly ground pepper (to taste)

PREPARATION

Lamb Pockets

• Dry roast cardamom, cumin, fennel and coriander until fragrant. Place a spice grinder and grind into a fine powder.  
• Place a large cast iron skillet over medium heat. Add oil, then add onion, garlic and ground lamb. Season with salt, pepper, curry powder and ground spices. Cook, stirring until meat is browned (about 8 minutes). Add tomato paste, and water. Continue to cook until pan is dry, about 4 minutes. Remove from heat and let cool completely.
• Divide dough into 10-15 pieces. Roll each piece into a ball, then pat each into flat circle. Evenly add filling into the center of each dough circle leaving a one inch border. Press dough up over filling and pinch edges together to seal. 

Preheat oven to 350F degrees.  Place lamb pockets onto a cookie sheet. Cook until lightly brown on each side (about 3 minutes). Take out of the oven and brush lighly with butter.

Cucumber Mint Sauce

• Combine all ingredients and mix well.  Refrigerate or serve immediately.