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Meals

Chickpeas Fatteh

1 1 1 1 1 1 1 1 1 1 2.67/5 (27 Votes)
Servings: 4 people


Ingredients:

  • 400g of cooked chickpeas (keep the cooking water) 
  • 150g of yogurt 
  • 50g of pine nuts 
  • 4-5 cloves of garlic 
  • 1 grilled pita 
  • 1 tablespoon of clarified butter 
  • 1 teaspoon of red pepper powder 
  • 1 tablespoon of dried mint powder 
  • Salt


Preparation:

  1. Warm the cooked chickpeas in a small amount of cooking water. 
  2. Crumble the grilled pita bread in a bowl. 
  3. Peel and crush the garlic. Add salt. 
  4. Pour the hot chickpeas on the grilled pita bread. Lightly salt. 
  5. Mix the crushed garlic with the yogurt and add the chickpeas.
  6. Sprinkle with dried mint. 
  7. Roast the pine nuts in the clarified butter. 
  8. Sprinkle the chickpeas with pine nuts and red pepper powder





Ejje (Middle Eastern Omelette)

1 1 1 1 1 1 1 1 1 1 3.11/5 (49 Votes)
Servings: 4 people

Ingredients:

  • 8 eggs
  • 1 tablespoon of flour
  • 1 teaspoon of pepper
  • 1 onion
  • 100g of parsley
  • Canola oil
  • Salt

Preparation:

  1. Peel and chop the onion
  2. Beat eggs and add the parsley, onion, flour, salt and pepper
  3. Heat oil in a frying pan
  4. Pour a few tablespoons of the mixture in the skillet and brown each side of the omelet.
  5. To remove excess oil, drain the omelettes on paper towels.
  6. Repeat steps 5 and 6 if desired.

Moujaddara

1 1 1 1 1 1 1 1 1 1 3.10/5 (35 Votes)
Servings: 6 people

Ingredients:

  • 1 cup of brown lentils
  • 100g of rice
  • 3 onions
  • ½ cup of olive oil
  • 15g of "7 spices"
  • Salt

Preparation:

  1. Rinse the lentils and rice
  2. Put the lentils in a saucepan and add water (3 to 4 times their volume in water)
  3. After boil, let the lentils cook for another 20 minutes.
  4. Add the rice
  5. Peel and chop the onions.
  6. Fry the onions in a pan
  7. Add the onions to the pan containing the lentils and rice
  8. Add salt and spices
  9. Once the rice and lentils are fully cooked, put them in a blender.
  10. Serve in individual plates
  11. The moujaddara is served cold accompanied by lemon, tomato salad or coleslaw.

Moudardara

1 1 1 1 1 1 1 1 1 1 2.96/5 (62 Votes)
Serving: 4 people

Ingredients:

  • 250g of green lentils
  • 60g of white rice
  • 2-3 onions
  • 15g of "seven spices"
  • Olive oil
  • Salt

Preparation:

  1. Rinse the lentils and rice
  2. Boil the lentils in four times their volume of water and bring to boil
  3. Add the rice, spices and salt
  4. Cook the lentils and rice for 20 minutes then add the olive oil.
  5. Stir
  6. Remove from heat once the water is completely evaporated
  7. Peel and cut onions into thin half-moons
  8. Pour a little olive oil in a pan and brown the onions
  9. Spread the onions on paper towels to remove excess oil
  10. Put the rice and lentils in a bowl and add the onions on top.

Kibbeh in yogurt

1 1 1 1 1 1 1 1 1 1 3.26/5 (44 Votes)
Servings: 6 people

Ingredients:

  • 18 Adonis kibbeh balls (large)
  • 2 jars of Phoenicia plain yogurt (1.5 kg)
  • 2 tablespoons of cornstarch
  • 2 cloves of garlic
  • ½ bunch of coriander
  • 1 tablespoon of neutral oil
  • 1 teaspoon of dried mint
  • Salt

Preparation:

  1. Peel and de-germ the garlic.
  2. Put the yogurt in a saucepan.
  3. Dissolve the cornstarch in cold water and mix with yogurt.
  4. Bring the yogurt to a boil yogurt (whisk regularly).
  5. Add the kibbeh balls, crushed garlic and dried mint
  6. Simmer for 10 minutes.
  7. Let cool.
  8. Chop the coriander and fry in oil.
  9. Sprinkle the dish with coriander
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