Lamb kibbeh recipe

Photo: Lamb kibbeh recipe

Main Ingredients - Lamb
Cuisine - Lebanese
Course - Dinner, Side Dish
Occasion - Cocktail Party, Family meals

Ingredients

235 g (8½ oz/1⅓ cups) burghul (bulgur)
500 g (1 lb 2 oz) minced (ground) lean lamb
2 brown onions, finely chopped
2 teaspoons ground allspice
1 tablespoon pine nuts, to top
80 ml (2½ fl oz/⅓ cup) melted clarified butter or ghee

Filling

1 tablespoon clarified butter or ghee
1 small brown onion, finely chopped
1 teaspoon ground allspice
1 teaspoon ground nutmeg
250 g (9 oz) minced (ground) lamb
80 g (2¾ oz/½ cup) pine nuts

Method

1. Preheat the oven to 180°C (350°F/Gas 4). Cover the burghul with water in a bowl, and stand for 15 minutes. Drain, then squeeze out as much liquid as possible. Combine the burghul with the lamb, onion, allspice and 1 teaspoon each salt and freshly ground black pepper in a bowl. Knead the lamb mixture with 100 ml (3½ fl oz) iced water to make a fine paste.

2. To make the filling, heat the clarified butter in a frying pan over medium heat. Add the onion, allspice, nutmeg and ½ teaspoon each salt and freshly ground black pepper, and cook, stirring, for about 3 minutes, or until the onion is soft. Add the lamb and cook, stirring, for about 5 minutes, or until the mixture has changed colour. Stir in the pine nuts. Cool the mixture slightly before using.

3. Lightly grease a 30 cm (12 inch) oval baking dish with a 2 litre (70 fl oz/8 cup) capacity. Press half the lamb and burghul mixture over the base of the prepared dish, top with the filling, and press the remaining lamb and burghul mixture over the top. Using a sharp knife, cut 4 cm (1½ inch) diamonds through the kibbeh. Press a pine nut in the centre of each diamond.

4. Drizzle the kibbeh with melted clarified butter, and bake for about 1½ hours, or until cooked through. Cover with foil if over-browning. Serve cut into diamonds, with salad, hummus and pitta bread.

Adopted from Good Food

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Chickpea & Bulgur Stuffed Grape Leaves Recipe

Photo: Chickpea & Bulgur Stuffed Grape Leaves Recipe

From EatingWell:  May/June 2011

Think hummus meets tabbouleh in these vegetarian stuffed grape leaves, bursting with chickpeas, parsley and bulgur tied together with a lemony, garlicky sauce. The grape leaves will seem soft when just finished cooking, but will firm up as they cool. We prefer these at room temperature or cold—perfect for bringing to work for lunch.

Makes: 45-55 stuffed grape leaves
Active Time: 1 1/2 hours
Total Time: 2 hours

Ingredients

1 15- to 16-ounce jar grape leaves (see Notes), drained
Zest of 1 lemon
1/2 cup lemon juice, divided
7 cloves garlic, peeled and halved
3 tablespoons tahini (see Notes)
2 tablespoons extra-virgin olive oil
1 tablespoon sumac (optional; see Notes)
1 teaspoon freshly ground pepper
3/4 teaspoon salt
1 19-ounce can chickpeas, rinsed (about 2 cups)
3/4 cup bulgur (see Notes)
1/2 cup finely chopped fresh parsley
4 scallions, trimmed and finely chopped
Lemon wedges for serving
Plain yogurt for serving

Preparation

1. Put a large saucepan of water on to boil. Remove grape leaves from the jar and unroll. Separate into two piles—one of whole leaves and one with any torn leaves or pieces of leaves. The whole leaves will be used for rolling. Set aside the others for Step 5.
2. Cook the whole grape leaves in the boiling water for 5 minutes; transfer with tongs to a colander to drain.
3. To prepare filling: Process lemon zest and 1/4 cup juice, garlic, tahini, oil, sumac (if using), pepper and salt in a food processor until smooth. Scrape into a large bowl. Pulse chickpeas in the food processor until coarsely chopped. Add to the lemon mixture along with bulgur, parsley and scallions; mix until well combined.
4. To assemble grape leaves: Lay a clean kitchen towel on a work surface. Place 4 to 6 whole grape leaves at a time on the towel with the stem-side up and stem end pointing toward you. Pinch or trim off any long or tough stems. Depending on the size of the leaf, shape 2 teaspoons to 1 tablespoon of the filling into a 1 1/2- to 2-inch log and place it on the leaf, perpendicular to the stem end. Roll the end of the leaf over the filling, tuck in the sides and roll tightly into a cigar shape. Repeat with the remaining grape leaves and filling. (You may have filling or grape leaves left over.)
5. Place the torn or very small leftover grape leaves in a large saucepan, covering the bottom completely; this will prevent the stuffed leaves from sticking as they cook. (No leftover leaves? See Tip.) Place about half of the stuffed grape leaves in one tight layer in the pan and drizzle with 2 tablespoons lemon juice. Make a second layer of grape leaves on top of the first and drizzle with the remaining 2 tablespoons lemon juice.
6. Place the largest heatproof plate you have that will fit in the pot on top of the grape leaves. Place a small-to-medium heatproof bowl on top of the plate and fill it three-quarters full with water (this will act as a weight to keep the grape leaves submerged). Add water to the pan until it reaches the rim of the plate.
7. Timing: Bring to a boil, then reduce heat to a simmer. Cook until the bulgur is tender, adding water as necessary to keep the grape leaves submerged, about 30 minutes. (To check if the bulgur is done, carefully remove the bowl and plate, take out one stuffed grape leaf using a slotted spoon and cut it open.)
8. Carefully remove the bowl and plate, then transfer the grape leaves from the water using a slotted spoon. Serve warm with lemon wedges and yogurt for dipping, if desired.

Tips & Notes

Make Ahead Tip: Cover and refrigerate cooked grape leaves for up to 3 days. Reheat with a little water in a skillet or in the microwave. Or freeze uncooked grape leaves in a single layer on a baking sheet, then transfer to an airtight container and freeze for up to 3 months. Defrost overnight in the refrigerator and finish with Steps 5-8.

Notes: Jars of grape leaves can be found with other Middle Eastern ingredients in large supermarkets, Middle Eastern markets, natural-foods stores or online at amazon.com. We like the texture and quality of Sadaf, Ziyad, Roland and Yergat brands. If you can only find a 32-ounce jar, you can freeze the leftover leaves in an airtight container for up to 6 months. If you have access to fresh grape leaves, you could harvest your own to use instead. Select medium-size leaves from unsprayed grapevines in late spring or early summer, when they will be at their most tender.

Tahini is a thick paste of ground sesame seeds. Look for it in large supermarkets in the Middle Eastern section or near other nut butters.

The tart red berries of the Mediterranean sumac bush add fruity, sour flavor to many regional dishes. Find ground sumac in Middle Eastern markets, specialty food shops and online at penzeys.com.

Bulgur is made by parboiling, drying and coarsely grinding or cracking wheat berries. Don’t confuse bulgur with cracked wheat, which is just that—cracked wheat. Since the parboiling step is skipped, cracked wheat must be cooked for up to an hour whereas bulgur simply needs a quick soak in hot water for most uses. Look for it in the natural-foods section of large supermarkets, near other grains.

Tip: If you don’t have any leftover leaves to line the pan, cut a potato into 1/2-inch-thick slices and place in the bottom of the pan to prevent the stuffed leaves from sticking.

How to Arrange Stuffed Grape Leaves in the Pan: The stuffed grape leaves should be tightly packed in your saucepan to prevent them from floating up and unwrapping during cooking. Working with about half of the stuffed grape leaves, nestle them into your pan in concentric circles, working from the outer edge toward the center. Make a second layer directly on top of the first with the remaining stuffed grape leaves.

Nutrition

Per piece: 29 calories; 1 g fat ( 0 g sat , 1 g mono ); 0 mg cholesterol; 4 g carbohydrates; 0 g added sugars; 1 g protein; 1 g fiber; 166 mg sodium; 26 mg potassium.

Carbohydrate Servings: 0

Exchanges: 1/2 fat

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How to Make Stuffed Grape Leaves

Step By Step On How To Make Great Stuffed Grape Leaves (Dolma). This is a vegetarian recipe of stuffed grape leaves.
 
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How to Make Real Hummus

Watch how to create delicious hummus from scratch. Nothing can beat freshly made hummus, with the tang of lemon juice, the kick of garlic, and the smooth hint of sesame from the tahini. And this comes together in just a couple of minutes.

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Beoreg stuffed with onion and cheese recipe

Photo: Beoreg stuffed with onion and cheese recipe

These beoregs can be prepared ahead of time and baked the day you plan to eat them. They will reheat very well or can be stored in the freezer for unexpected company.

INGREDIENTS: 18 beoregs

2 1/2 cups of unbleached all-purpose flour
1/2 teaspoon of salt
1/4 cup (2 ounces) of oil
6 ounces of water
1/2 teaspoon of baking powder
1 Tablespoon of instant yeast
1 large egg yolk, to brush the pastries with
1/4 cup of toasted sesame seeds to sprinkle on the pastries prior to baking

STUFFING INGREDIENTS:

1 large onion
butter or olive oil to fry the onions
2 eggs
2 tablespoons of flour
1/2 cup of milk or cream
12 ounces of shredded white cheese such as mozzarella, akkawi,  string cheese or nabulsi

METHOD:

1. Place the flour, baking powder and salt in a mixer bowl. Add the oil and mix for a few seconds. Proof the yeast in a small cup of warm water till it bubbles (this step can be omitted and the yeast can be added directly to the mixer bowl, I do it out of habit). Add the yeast, water, and mix until a dough forms. Knead a few seconds on a work surface till smooth, cover with a damp towel and let the dough rise in a warm place for one hour or longer.
2. Heat some olive oil in a skillet (or a mixture of oil and butter). Add the chopped onions and stir every few minutes over low heat until the onions are golden. Add the flour and stir, add the milk or cream and stir the mixture till the liquid is almost evaporated. Transfer the mixture to a bowl, cool a few minutes then add the eggs and the shredded cheese, mixing well.
3. Roll out the dough on a lightly floured work area. The dough should be fairly thin, no thicker than 1/4 ich. Cut circles with a 4-inch cutter and place on each circle one tablespoon of cheese mixture. Close the circles tightly, pinching the edges and place on a parchment-lined cookie sheet. Brush the pastries with a beaten egg yolk and sprinkle with sesame seeds.
4. Bake in a preheated 375F oven for about 15 minutes till golden and firm. Serve immediately.

Source: Taste of Beirut

More cooking from the Lebanese Recipes Kitchen:

A’rrass Kebbeh 
Grape Leaves with Pomegranate Molasses  
Baba Ghanouj – Roasted Eggplants With Garlic and Tahini  
Falafel-Stuffed Eggplant with Tahini Sauce and Tomato Relish  
Arabic Lamb and Potato Pie 
Curd cheese Pie   

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Chargrilled vegetables with haloumi recipe

Photo: Chargrilled vegetables with haloumi recipe

Brighten up the evening with this vegetable and haloumi starter or side dish that's a beautiful mixture of colours and textures.

To Prep 0:15
To Cook 0:20
INGREDIENTS 11
DIFFICULTY EASY
SERVINGS 6

Ingredients

250 sweet potato, peeled
2 Lebanese eggplant
2 yellow zucchini
1 red capsicum, seeded
2 red onions, cut into wedges
2 x 250g packets haloumi cheese (see note)
1/3 cup (80ml) olive oil
2 cloves garlic, crushed

Dressing

2/3 cup prepared basil pesto
2 tbs olive oil, extra
1 tbs lemon juice

Method

Step 1
Slice sweet potato into 5mm thick rounds. Slice zucchini into three pieces lengthways. Slice capsicum into 1cm thick strips. Slice each packet of halloumi into 6 slices. Combine oil and garlic, and brush over vegetables and cheese.

Step 2
Place pesto into a small bowl and whisk in extra oil and lemon juice. Set aside.

Step 3
Chargrill or barbeque vegetables and cheese for 2-3 minutes each side until soft. As the vegetables cook, remove them to a plate and cover to keep warm.

Step 4
To serve, arrange vegetables and cheese on serving plates and drizzle with dressing. Serve with toasted Turkish bread, if desired.

Notes

If haloumi is unavailable, use feta but cook it on a flat grill plate for 1-2 mins only.

Fresh Living - May 2005 , Page 53
Recipe by Christine Sheppard

Photography by Steve Brown  

More from the Lebanese Recipes kitchen:

Haloumi kebabs with feta and herb dip
Quick Grilling Tips
Setting Up a Grill 
BBQ haloumi skewers and Mediterranean vegetables   
BBQ lamb kofta kebabs with houmous dressing
BBQ Beef Shish Kebab 


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Haloumi kebabs with feta and herb dip recipe

Photo: Haloumi kebabs with feta and herb dip recipe

Barbecue up a storm with these vegetarian kebabs.

Ingredients

Equipment
You will need 12 pre-soaked skewers.

Ingredients

12 mini roma tomatoes
1 large brown onion, cut into thin wedges
250g haloumi cheese, cut into 12 pieces
1 red capsicum, cut into 12 pieces
2 zucchini, cut into twelve 2cm-thick rounds
12 button mushrooms
1 large lemon, juiced
2 tablespoons olive oil
1 tablespoon thyme leaves, chopped
1 small red chilli, deseeded, finely chopped
olive oil cooking spray

Feta and herb dip

250g feta cheese, chopped
1 garlic clove, crushed
1 lemon, juiced
1/4 cup olive oil
2 tablespoons dill, chopped
2 tablespoons mint leaves, chopped Method

Step 1
Make feta and herb dip; Combine feta, garlic, 2 tablespoons lemon juice and oil in a food processor. Process until smooth. Remove to a bowl. Season with salt and pepper. Stir in dill and mint. Cover and refrigerate until ready to serve.

Step 2
Thread tomatoes, onion, haloumi, capsicum, zucchini and mushrooms alternately onto skewers. Place kebabs, in a single layer, on a large plate.

Step 3
Whisk 1/4 cup lemon juice, oil, thyme, chilli and salt and pepper in a small bowl. Brush kebabs with marinade. Cover and refrigerate for 30 minutes.

Step 4
Spray a cold barbecue plate with oil. Preheat on high heat. Reduce heat to medium-high. Cook kebabs for 3 to 4 minutes, turning often, or until vegetables are tender and cheese starts to melt. Serve kebabs warm with feta and herb dip.

More from the Lebanese Recipes kitchen:

Quick Grilling Tips
Setting Up a Grill
BBQ haloumi skewers and Mediterranean vegetables 
BBQ lamb kofta kebabs with houmous dressing
BBQ Beef Shish Kebab
BBQ Lamb Kabobs

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Kibbeh(Meat Cracked Wheat Fritters) Recipe

Photo: Kibbeh(Meat Cracked Wheat Fritters) Recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Kibbeh(Meat Cracked Wheat Fritters) Recipe. Enjoy the Lebanese Cuisine and learn how to make Kibbeh(Meat Cracked Wheat Fritters).

Ingredients

1 Cup of cracked wheat (bulgur)
1/2 Kg ground meat (beef or lamb)
1 Grated onion
1/2 teaspoon Black pepper
1 teaspoon Salt
1 teaspoon Allspice or kibbee spices
1/4 Ice cold water or crushed ice

For filling
1/4 Kg ground meat (beef or lamb)
1/2 Onion, diced
1/4 cup toasted pine nuts
1/2 teaspoon Allspice or kibbee spices
1 Tablespoon vegetable oil
salt and pepper to taste
oil for frying

Method

- Wash the cracked wheat very well. Let drain and squeeze out the excess water.
- Take the cracked wheat and place it on a tray to dry for about 2 hours.
- Grate the onion, mix it with the cracked wheat and add the meat. Mix them together until well combined.
- Add your seasonings. Salt, pepper, and allspice. Mix once again very well.
 
TIP: You can mix these ingredients in a food processor so that they become better combined.

Preparation for the filling
 
- Heat up the oil, then add your diced onion, cook until golden in color. -Add the meat to the onions and cook until the meat is done.
- Add your salt, pepper and allspice. -Drain any excess fat from the filling. -Add the toasted pine nuts.

Making Kibee Balls
 
- Soak your hands in cold water. Take a small piece of dough. -Push with your index finger into the center of the ball making an indentation or place for the filling to go.
- The hole should be long in length in order to fill the dough ball. -Once this is done take a small amount of the filling and place it into the ball.
- Close the ball with your index finger and thumb. Repeat this step with every ball.
- Once all of them are made, you will heat up your frying oil and place each Kibbee Ball into the hot oil for frying.
- Once they are medium brown in color, take them out of the oil and place on a paper towel to soak up the excess oil.  

More cooking from the Lebanese Recipes Kitchen:

A’rrass Kebbeh
Baked kibbeh
Kibbeh
Fish Kibbe
Potato and rice kibbe
KIBBEH NAYYEH

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Grape Leaves with Pomegranate Molasses Recipe

Photo: Grape Leaves with Pomegranate Molasses Recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Grape Leaves with Pomegranate Molasses Recipe. Enjoy the Lebanese Cuisine and learn how to make Grape Leaves with Pomegranate Molasses.

Serves : 6-8  Persons
Duration : 60 Min

Ingredients:

1/2 1 Cups Short Grain Rice
2 Medium Finely Chopped Onions
2 Cloves Minced Garlic
1 Cup Chopped Mint
3 Cups Chopped Parsley
3 Large Chopped Tomatoes
2 Teaspoons Salt
1/2 Teaspoon Black pepper
1 Teaspoon Mixed spices
1/2 Cup Pomegranate Molasses
1/4 Cup Lemon Juice
1/4 1 Cups Olive Oil
1 Jar Grape leaves

Preparation:

1. Rinse the rice thoroughly and soak in warm water for 30 minutes. Drain the rice and put in a bowl. Stir in the onion, garlic, mint, parsley, tomatoes, salt, black pepper and mixed spices.
2. Drain the grape leaves and wash thoroughly under warm water. Drain the leaves well.
3. Flatten a grape leaf, vines facing upward, on a work surface. Place one tablespoon of the rice mixture on the wide side of the leaf. Fold the sides of the leaf on the rice mixture and roll the leaf to reach to form a finger size roll. Put in a deep pot. Continue filling the leaves in the same way until all rice mixture is used. Place in the pot. Place a plate on top of the stuffed leaves. This step will prevent the leaves from unroll will cooking.
4. Mix pomegranate molasses, lemon juice and olive oil. Pour on the stuffed grape leaves.
5. Cook the grape leaves on high heat for 30 minutes then reduce the heat and cover the pot. Cook for 30 minutes more.
6. Serve grape leaves warm or cold.
 
More from the Lebanese Recipes Kitchen:

Baba Ghanouj – Roasted Eggplants With Garlic and Tahini
Baba Ganoush Recipe
Baba Ghanoush
Baba ganoush on pita
Baba Ganoush and Pita Crisps
Grilled Middle Eastern Baba Ghanoush 

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Cheese turnovers (White Cheese Burek) Recipe

Photo: Cheese turnovers (White Cheese Burek) Recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Cheese turnovers (White Cheese Burek) Recipe. Enjoy the Lebanese Cuisine and learn how to make Cheese turnovers (White Cheese Burek).

Serves: 8  Persons
Duration : 20 Min

Ingredients:

2     Cups     Flour
2/1     Cup     Butter
2/1     Cup     Water
4/1     Teaspoon     Baking Powder
2/1     Teaspoon     Salt

Filing
1     Cup     White Cheese
4/1     Cup     Chopped Parsley
Fried     corn oil

Preparation:

1. In a stand mixer bowl place the flour, butter, water, baking powder and salt. Fit the hook beater. Beat on low speed for 3-4 minutes until soft dough forms.

2. Form the dough into a smoothed disc and wrap with a cling film. Chill the dough up to 2 hours.

3. The filling: in a bowl put the cheese and parsley. Using a fork stir the chees until will mixed.

4. On a slightly floured surface, roll the dough until 3-4 mm thick. Using a 3 or 4 inch round cookie cutter, cut the dough into rounds.

5. Put about ½ teaspoon of cheese in middle of each round. Close the dough on the cheese forming half a circle. Press well on the dough edge to secure the filling.

6. Fry Cheese Burek until golden brown and serve hot.  

More from the Lebanese Recipes kitchen:

Turkish Silverbeet & Feta Gozleme
Turkish meatballs
Turkish Lamb Pita Burgers  
Meat & Potatoes Samboosak 
Fried Meat Sambousek 
Cheese Fatayer   

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Baba Ghanouj – Roasted Eggplants With Garlic and Tahini

Photo:  Baba Ghanouj Recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Baba Ghanouj – Roasted Eggplants With Garlic and Tahini. Enjoy the Lebanese Cuisine and learn how to Baba Ghanouj – Roasted Eggplants With Garlic and Tahini.

Baba Ghanouj is made by mashing roasted eggplants with Tahini paste, some garlic, and a bit of white vinegar to help lighten the color. It is served as a cold appetizer dip along with pita bread and some salted Lebanese pickles such as cucumbers, chili peppers and turnips.

Back in the old days and even occasionally today, instead of using a food processor folks use a wooden mortar and pestle to mash the eggplants its way into Baba Ghanouj. Mama said that she prefers to do it that way when she has more time.  Don’t forget to use high quality olive oil to garnish the dip. Enjoy!

Baba Ghanouj is a delicious Mediterranean appetizer made with fire roasted eggplants and Tahini sauce.

Baba Ghanouj Recipe

Ingredients

3-5 medium eggplants (3 lbs)
5 table spoons Tahini paste
Juice from 1 freshly squeezed lemon
3 garlic cloves, crushed
1 table spoon white vinegar
1 teaspoon salt (or to taste)

Instructions

1. Roast the eggplants in the oven on medium heat, or on a BBQ grill for about 30 minutes.
2. While eggplants are still hot (not too hot so you don’t burn your hands), peel them and discard as much as possible of their seeds.
3. Strain the water from the eggplants by placing them on a colander for about 10 minutes. This step is important so you don’t get a liquid Baba Ghannouj.
4. Add eggplants and all ingredients in a food processor and let run for 2-3 minutes until you get a paste.
5. Place Baba Ghanouj paste into a serving plate, garnish with any/all of the following: olive oil, chopped parsley, sumac spice or chili powder, salted pickles…etc
6. Serve cold as an appetizer, with a side of Pita bread.

Source: Mama's Lebanese Kitchen
Author: Esperance Sammour

More from the Lebanese Recipes Kitchen:

Baba Ganoush Recipe
Baba Ghanoush
Baba ganoush on pita
Baba Ganoush and Pita Crisps
Grilled Middle Eastern Baba Ghanoush
Moutabel - Spicy Eggplant Dip

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Vegetarian Stuffed Grape Leaves Recipe – Warak Enab

Photo: Vegetarian Stuffed Grape Leaves Recipe – Warak Enab

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Vegetarian Stuffed Grape Leaves Recipe – Warak Enab. Enjoy the Lebanese Cuisine and learn how to make Vegetarian Stuffed Grape Leaves Recipe – Warak Enab.

Stuffed Grape Leaves is an amazingly creative, tasty and healthy Middle Eastern dish.  It is made of rolled grape leaves with rice and vegetable stuffing slowly boiled in lemony water.

Grape Leaves (aka Dolma in Greek cuisine) is a typical menu item at Lebanese, Greek or Turkish restaurants however more countries in the Middle East have their own versions of it.  In Lebanon, there are 2 widely popular versions, a vegetarian recipe which we’re featuring here and one including ground beef in the stuffing as well as lamb shanks in the cooking pot.  Stuffed Grape Leaves can be served alone as a full meal, or it can also be served as a “Mezza” appetizer along with other dishes. It goes well with a side of plain yogurt.

Cuisine: Lebanese, Middle Eastern
Prep time:  60 mins
Cook time:  40 mins
Total time:  1 hour 40 mins

Ingredients

1 lb of Grape Leaves (about 75-90 leaves)
2 medium sized tomatoes finely chopped
1 bunch of Italian parsley finely chopped (cut off stems)
1 bunch of green mint leaves finely chopped
1 bunch of green onions finely chopped
½ cup of chickpea halves, rinsed and soaked in water overnight
½ cup of rice
2 teaspoons of salt
¾ cup of olive oil
1 cup of lemon juice
1 medium size onions, sliced
1 large tomato, sliced

Instructions

Grape Leaves Stuffing Preparation

In a bowl mix finely chopped tomatoes, mint, Italian parsley (with stems removed), green onions along with the chickpea halves, rice, 1 teaspoon of salt, ¼ cup of olive oil and ¼ cup of lemon juice.

Preparing the Leaves

If using canned grape leaves, get rid of water from can then soak leaves in clean hot water for 3 to 4 minutes.

Rinse leaves multiple times with fresh water to get rid of any preservatives.

If using freshly picked green grape leaves, make sure to pick the young leaves that are light in color and tender with a medium size. Wash well then boil on low heat for about 40 minutes.

Once leaves are ready, cut off their stems and stack them on a cutting board, and let’s get ready to roll!

How to Roll the Grape Leaves

Lay the leaves flat on a cutting board with the rough side facing upwards.

Add ¾ teaspoon of stuffing towards the bottom of the leaf as in the photo below.

Roll bottom of leaf over the stuffing, ⅓rd of the way

Fold right side over, ⅓rd of the way

Fold left side over, ⅓rd of the way

Then roll all the way through the end of the leaf

A good roll needs to be tight so that it doesn’t break apart during cooking. We like to make medium to small rolls, about ½ inch thick and 3 inches long.

Once rolled, stack the grape leave rolls tightly in a pot with its bottom covered with a layer of sliced onions and a layer of sliced tomatoes.

Cooking the Grape Leaves

Once you’ve finished adding the rolls, sprinkle 1 teaspoon of salt on top, add ¾th cup of lemon juice, ½ cup of olive oil, 2 cups of water

Shake the pot sideways to let the liquids seep all the way through the bottom. The liquid should top the grape leave rolls.

Add a small (microwave-safe) plate on top and press it downwards and leave in pot while cooking. The plate creates a downward pressure on the grape leave rolls to keep them tightly held together.

Cover the pot and cook for a few minutes on high heat until the sauce boils, at which time turn the heat down to low and let simmer and cook for about 35 minutes.

Every 10 mins or so, shake and swing the pot slowly to ensure that the sauce is equally dispersed and isn’t stuck on one side.

Serving and Tips

Once cooked uncover pot and let rest for about 1 hour to cool down. During this time the grape leave rolls will absorb more sauce and enhance in flavors (optional)

Once ready to serve, empty the sauce from the pot in a separate container, then put your serving plate upside down on top of the cooking pot, and while holding them tightly together turn them over quickly so the pot is now on top and the serving plate on the bottom.

Lay serving plate on the kitchen counter and slowly lift up and remove the pot from the plate. You should now have a nice looking pile of neatly stacked grape leave rolls with the tomatoes and onions on top. You can then add a bit of its sauce on it to taste.

Author: Esperance Sammour
Source: Mama's Lebanese Kitchen
 
More from the Lebanese Recipes Kitchen:

Stuffed Grape Leaves (Warak-Inab)
Waraa' 3inab (stuffed vine leaves)
Yalanji Recipe
Malfouf Stuffed Cabbage
Kousa Mahshi Bi Laban
Kousa Mahshi B'banadoura

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Squash kibbeh balls recipe

Photo: Squash kibbeh recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Squash kibbeh balls Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Squash kibbeh balls. 

It is more fun to eat when they are hot and the cheese is oozing out!

INGREDIENTS:

1 pound of kabocha squash (any squash will do, just make sure it is thoroughly drained)
4 ounces of extra-fine bulgur #1, soaked in water for 5 minutes and drained thoroughly (squeeze out the water)
small white onions, sprinkled with salt and sumac
1/4 cup of minced herbs (parsley, other)
Spices: 1/2 tsp. white pepper, 1/2 tsp. allspice, 1/2 tsp. cinnamon, 1 1/2 tsp. salt, 1 tsp. cumin, 1 tsp. hot Aleppo pepper
1/2 cup of fine semolina flour
1/4 cup of unbleached all-purpose flour

Filling:

8 ounces of goat cheese
2 large eggs
1 cup shredded mozzarella
1/4 cup of walnuts
1/4 cup of whipping cream
1 teaspoon of mashed garlic (with salt in a mortar)
Spices: 1 teaspoon of salt, 1/2 teaspoon of white pepper, 1/2 teaspoon of seven-spice, 1/2 teaspoon of thyme or wild zaatar, 1/2 teaspoon of Aleppo pepper
1/4 cup of minced parsley
1/4 cup of minced dill (or other herb)
Lemons, quartered
Oil, to fry the kibbeh in

To make it easier: shape the cheese mixture into teaspoon-sized balls and freeze for 15 minutes before starting.

METHOD:

Make the kibbeh shell and refrigerate: place the drained squash, chopped onion, herbs and spices, bulgur, flour and semolina in the bowl of a food processor. Process into a homogenous paste. Transfer to a bowl and into the fridge, covered.
 
Make the cheese filling by combining all the ingredients. Shape into little teaspoon-sized balls and place on a piece of foil into the freezer for 15 minutes to make using them easier.
 
Take balls of dough (can use a cookie dough scooper) and fill with the cheese. Place in the fridge until ready to fry.
 
Heat several cups of oil to 375F and fry the balls of kibbeh, a few at a time. Serve warm with extra lemons.
 
Chef Joumana Accad
CEO, Taste of Beirut

More from the Lebanese Recipes Kitchen:

Kibbeh Bi Laban
Fish Kibbeh
Turkey Kibbeh
Potato and Rice Kibbe
Kafta balls with tahini dip
Kebbeh Banadoura
 
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Kafta balls with tahini dip recipe

Photo: Kafta balls with tahini dip recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Kafta balls with tahini dip Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Kafta balls with tahini dip. 

INGREDIENTS:

For the kafta:

1 pound of ground beef or lamb, not too lean (sirloin or leg or shoulder of lamb)
5 ounces of chopped yellow onion
2 ounces of chopped flat parsley
2 ounces of chopped sun-dried tomatoes (optional)
Spices: salt, 1/2 teaspoon of black pepper, 1/2 teaspoon of white pepper, 1 teaspoon of allspice, 1 teaspoon of cinnamon, 1/2 teaspoon of Aleppo pepper or paprika, 1 teaspoon of sumac (optional)

For the tarator sauce:

3 cloves of garlic, cut up and mashed with a teaspoon of salt
1/2 cup of tahini
1/2 cup of lemon juice
1/2 cup of water

METHOD:

Make the kafta first: Chop the onion and place on a sieve with sumac and salt and let it drain for 20 minutes or longer.

Chop the parsley and assemble the other spices. Place the meat, spices, drained onion and chopped parsley in a food processor bowl. Run the machine for a few minutes until the meat is pasty and smooth.

Heat the oven to 400F.

Place the kafta in a bowl and scoop out (with the help of a cookie dough scoop)onto a sheet pan lined with a long piece of foil. Bake in a 400F oven for 5 minutes or until the meat is cooked. Prepare the tahini sauce while the meatballs are baking. Mash the garlic, cut in tiny bits with a bit of salt. Place in a bowl and add the tahini, stirring to mix. Add the lemon juice and stir some more; add the water and stir until the mixture is smooth.

Remove the kafta balls and place on paper towels to soak up the excess grease.
 
Chef Joumana Accad
CEO, Taste of Beirut

More from the Lebanese Recipes Kitchen:

Kafta bil Sanieh (Baked Kafta) 
Lebanese Lamb Meatball and Rice Soup 
Kefta Kabob 
Moroccan Tajine of Kefta with Eggs 
Baked Kofta Stew with Potato Crust 
Chicken kofta with spiced burghul pilaf 

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Large Sweet Potato Kibbeh with Mozzarella and Tomato Recipe

Photo: Large Sweet Potato Kibbeh with Mozzarella and Tomato Recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Large Sweet Potato Kibbeh with Mozzarella and Tomato Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Large Sweet Potato Kibbeh with Mozzarella and Tomato.

Preparation time: 20 minutes, plus soaking time
Cooking time: 2 hours
Serves 8

Ingredients:

2 ¼ lb sweet potatoes
1 onion, grated
1 teaspoon paprika
1 teaspoon pepper
2 teaspoons salt
4 tablespoons all-purpose flour
2 ½ cups bulgur wheat, soaked in water for 10 minutes and squeezed out in cheesecloth
2 ¼ cups grated mozzarella cheese
scant 1 cup drained sun-dried tomatoes, chopped
1 bunch of fresh basil, chopped
1 bunch of fresh parsley, chopped
olive oil, for brushing and drizzling

Method:

Preheat the oven to 400°F.  Prick the sweet potatoes all over with a fork and bake for 45-60 minutes until tender.

Remove from the oven and let cool slightly, then halve, scoop out the flesh and put it into a bowl.  Add the onion, paprika, pepper, salt, flour, bulgur wheat, mozzarella, sun-dried tomatoes, basil, and parsley, and mix well until thoroughly combined.

Brush a 12-inch round cake pan with oil.  Put the mixture into the prepared pan, pressing it down firmly.  Score the top into 18 portions and make a ¾ inch hole in the center.  Drizzle with oil and bake for 1 hour.

Remove from the oven and let cool before cutting.

Source: http://o.canada.com

More from the Lebanese Recipes Kitchen:  
 
Fish Kibbeh 
Kibbeh Bi Laban 
Potato Kibbeh in Oven
KIBBEH NAYYEH 
Eggplant and Kibbeh Stew 
Baked Kibbeh  

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Celebrating Lebanese Cuisine

The Lebanese Recipes Kitchen:  Add some meze to your meal with these authentic Lebanese recipes from Four Seasons Hotel Beirut, Lebanon.

For a taste of Lebanese culture, try making meze specialties such as fresh hummus and falafel.

Meze is a celebration of Lebanon’s culture and cuisine. Throughout the country you’ll find plates of hummus, baba ghanoush, tabbouleh, falafel and other Lebanese specialties, prepared with the freshest ingredients according to local custom and served during festive social gatherings and elaborate dining rituals. Meze may be distinctly Lebanese, but this most social of dining experiences can be savoured anywhere by anyone. Here, from Chef Shadi Deeb of Four Seasons Hotel Beirut, are three basic yet delicious recipes for meze staples: hummus, falafel with tahini dip and spicy meat samboosak (samosa). The recipes serve 4 to 6, but can be doubled or tripled for a larger crowd.

Hummus

Ingredients:
2 pounds dry chickpeas
1 tablespoon baking soda
3 1/2 ounces tahini
2 teaspoons lemon salt
2 teaspoons table salt
Cold water

Directions:
Soak chickpeas in water and baking soda for 12 hours, then boil. When the chickpeas are fully cooked, blend with tahini, adding lemon salt and table salt, then stir in cold water until the mixture is smooth. (Reserve some cooked chickpeas for garnish.) Garnish with chopped cucumber or pickles, cooked chickpeas and fresh parsley.

Samboosak

Ingredients:
 3 1/3 pounds flour
3 teaspoons salt
3 teaspoons sugar
3/8 cup corn oil
4 tablespoons butter
1 3/4 tablespoons milk
Warm water
1 3/4 pounds minced lamb meat
7/8 cup chopped onion
1/3 cup pine nuts
Seven-spice powder (available in specialty or Middle Eastern food shops) or cinnamon, cumin, nutmeg and white pepper to taste.

Directions:
Mix first 6 ingredients. Add warm water and knead until the dough is smooth. Let dough rest for 1 hour.

Cook onion in butter, add the lamb and sauté for 10 minutes. Add spices and mix well.

To make the patties: Roll out the dough and cut into circles. Place lamb mixture inside circles and fold the dough to seal, creating a half-moon shape. Deep-fry patties in corn oil and serve hot.

Falafel With Tahini Dip

Ingredients:
2 1/4 cups chickpeas
7/8 cup fava beans
1/4 cup onion
2 tablespoons garlic
2 tablespoons coriander
1 tablespoon cumin
1 tablespoon baking soda
Juice from 1 lemon
Prepared tahini
Salt

Directions:
Soak the chickpeas and the fava beans in water for 10 hours. Blend the chickpeas and fava beans with onions, garlic and coriander until fine, then add salt, cumin powder and baking soda. Roll mixture into balls and fry until evenly browned. Serve with tahini dip.

To make the tahini dip: Put tahini in bowl, then add lemon juice to taste. Stir in cold water until sauce is smooth. Add salt to taste.
 
Read more about other meze specialties in the picture: Grape leaves, tabouli, and sfeehas (spinach turnovers) Recipes

Source: Four Seasons Magazine
By: Callie Young 

More from the Lebanese Recipes Kitchen:

Baba Ghanoush |  Chicken Shawarma | Fattoush |  Jawaneh | Kibbeh | Aysh El Saraya 

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Grape leaves, tabouli, and sfeehas (spinach turnovers) Recipes

Grape leaves, tabouli, and sfeehas (spinach turnovers).
Photo by Christine Barbour

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Grape leaves, tabouli, and sfeehas (spinach turnovers) Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Grape leaves, tabouli, and sfeehas (spinach turnovers).

Pickled Turnips
5 pounds turnips
1 can beets

Wash and trim turnips (do not peel). Cut into chunks. Salt and let stand for several hours, drain. Place turnips along with beets and beet juice into a large nonreactive bowl or jar. Cover with a brine made from 1/3 part boiled water to 2/3 parts white vinegar. Add salt to taste and peppercorns, chili peppers or garlic cloves if you like. Keep refrigerated—turnips will be ready to eat in a week or less (depending on how thick the chunks are).

Tabouli
1 bunch green onions, chopped into thin slices
3 bunches parsley, leaves only, washed, drained and chopped fine
1 bunch mint, chopped fine (or 3 teaspoons dried mint)
3 or 4 large ripe tomatoes, chopped
1/4 cup cracked wheat (bulgar or borgul), soaked in warm water and squeezed dry
1/2 cup olive oil
salt and pepper to taste
cayenne pepper (optional) to taste
lemon juice to taste

Combine all ingredients and mix thoroughly. Adjust seasoning and lemon to taste. Let sit for at least an hour or so, so cracked wheat can absorb the flavors before serving.

Stuffed Grape Leaves, meatless version
1 jar grape leaves, packed in brine
1 cup canned chickpeas
1 cup olive oil
1 cup rice, long grain, washed and drained
2 bunches parsley (leaves only), washed and chopped
1 bunch mint, chopped (you can substitute 1/4 cup of dried mint if necessary)
1 bunch green onions, chopped
salt and pepper to taste
dash of cayenne pepper
1 large can whole tomatoes, chopped
lemon juice to taste
2 cups water

Soak the grape leaves for several hours in several changes of water to get the salt out. Mix together chickpeas, olive oil, rice, parsley, mint, onions, and seasonings.

Lay one grape leaf flat on the work surface with the base of the leaf closest to you. If the stem end is prominent, cut it away with a paring knife, but keep the leaf intact. Put a heaping tablespoon of the filling at the base of the leaf and form into a log shape. Roll the filling up in the leaf, folding each of the sides in and continuing to roll until it is a firm, cigar-like package. You want the roll to be reasonably tight so it doesn’t unravel in the cooking, but loose enough that the rice can expand.

Line a heavy kettle with vine leaves or a plate (so rolls will not lay on the bottom of the pot and scorch). Lay the leaf rolls side by side in the pot, layering on top of each other until all the leaves or filling are used. Pour the tomatoes and their juice over the rolls and add two cups of water. Bring to a simmer and cover, cooking over low flame until rice is cooked.

Serve warm or room temperature, with a squeeze of lemon and a dollop of plain, unsweetened Greek yogurt. If you make them ahead, let them cool in their juice, refrigerate and then bring to room temperature to serve.

(These can also be made with a meat filling of 3/4 cup rinsed, drained rice to 1 1/2 pound coarsely ground lamb shoulder, salt, pepper and a dash of cinnamon. Mix filling together, roll and cook the same way. Serve hot.) 
 
Spinach fatayer (turnovers) recipe

From Bloom Magazine 

More from the Lebanese Recipes kitchen:

Stuffed Grape Leaves
Pickled Turnip
Tabouleh
lebanese Fattoush
Sambousek Lahme
Kibbeh
 
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Baba Ghanoush with Warm Pita Recipe

Photo: Baba Ghanoush with Warm Pita Recipe

Delicious Lebanese Recipes -  The home of tasty, healthy and easy Lebanese recipes & Middle Eastern food recipes invites you to try Baba Ghanoush with Warm Pita Recipe. Enjoy cooking quick & easy meals and learn how to make Baba Ghanoush with Warm Pita.

Cuisine: Middle Eastern
Recipe Type: Dip
Total Time: 45 min
Prep 15 min   
Cook 30 min   
Yield: 4 to 6 servings   
Level: Easy
Technique : Technique : Grilling , Puree
Source: Recipe courtesy Tyler Florence
Show: Tyler's Ultimate Episode: Ultimate Lamb Chops

Ingredients

4 baby Italian eggplants (about 1 pound total), scored
1/2 cup extra-virgin olive oil, plus more for drizzling
Kosher salt and freshly ground black pepper
2 garlic cloves
1 tablespoon tahini paste
1/2 lemon, juiced
1/2 teaspoon ground cumin
Handful cilantro leaves, roughly chopped

Pita Crisps:8 large pita rounds, cut into strips
2 tablespoons za'atar dry spice
1/2 cup extra-virgin olive oil
Kosher salt

Directions

Split the eggplants in half through the stem and score sides. Drizzle with olive oil and season with salt. Grill eggplants on a very hot grill pan until skins are wrinkled and black and flesh side is nicely charred.

When the eggplants are cool enough to handle, cut off tops.

In a food processor, combine eggplant, garlic, tahini, lemon juice, cumin, and cilantro and puree until smooth. Season with salt and pepper. Pour in the olive oil and pulse again to incorporate. Taste and adjust seasoning, as needed. Pour into a serving bowl and garnish with a drizzle of olive oil and some roughly chopped cilantro. Serve with pita strips for dipping.

To make pita strips.

Preheat oven to 375 degrees F. Put the pita wedges in a large mixing bowl. Combine za'atar spice mix and extra-virgin olive oil and drizzle over wedges. Season with salt and toss to coat evenly. Lay out pita wedges on a roasting tray and bake in the hot oven for 10 to 15 minutes until warmed through. If you prefer a crispier pita bake for a further 5 to 7 minutes. Serve warm with baba ghanoush. 

More from the Lebanese recipes kitchen:

Baba Ghanoush
Grilled Middle Eastern Baba Ghanoush 
Baba ganoush on pita 
Baba ghanouj 
Baba Ganoush and Pita Crisps 
Moutabel

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Hummus Ma Lahma Recipe

Photo: Hummus Ma Lahma Recipe

Delicious Lebanese Recipes -  The home of tasty, healthy and easy Lebanese recipes & Middle Eastern food recipes invites you to try Hummus Ma Lahma Recipe. Enjoy cooking quick & easy meals and learn how to make Hummus Ma Lahma.

Cuisine: Lebanese, Middle Eastern
Recipe Type: Dip, Appetizers
Total Time: 25 min | Prep 20 min | Cook 5 min  
Yield: about 3 cups  
Level: Easy
Technique : Sauteing , Puree
Season : Fall , Spring , Summer , Winter
Source: Recipe courtesy Emeril Lagasse, 2007
Show: Emeril Live Episode: A Persian Feast

Ingredients

4 cups drained cooked chickpeas
2 cloves garlic
Salt
1/4 teaspoon crushed red pepper
1/2 cup tahini
1/4 cup water
4 to 6 tablespoons lemon juice, to taste, divided
6 tablespoons extra-virgin olive oil, divided
1/4 pound ground beef
1/8 teaspoon ground allspice
1/8 teaspoon ground cinnamon
1/8 teaspoon ground pepper
1/8 teaspoon ground cumin
1 tablespoon chopped parsley
1/4 teaspoon sweet paprika
Pita bread wedges, for serving

Directions

In the bowl of a food processor, place the chickpeas. On a cutting board, mash the garlic cloves with 1/4 teaspoon of salt to a smooth paste with the side of a knife, then add this to the processor along with the crushed red pepper, tahini, water, 4 tablespoons of the lemon juice, and 2 tablespoons of the olive oil. Process until smooth, stopping to scrape down the sides as needed. Taste and adjust the seasoning by adding salt and additional lemon juice, if necessary, to taste. Transfer to a wide shallow bowl for serving and use the back of a serving spoon to form a well in the center of the hummus. Set aside.

In a small nonstick skillet over medium high heat, add the meat, allspice, cinnamon, pepper, cumin, and salt to taste and cook, stirring, until meat is browned and the spices are fragrant, about 4 minutes. Drain off any fat, then spoon the beef into the well of the hummus. Drizzle the hummus with the remaining olive oil and sprinkle with the parsley and paprika, to garnish. Serve with pita bread wedges.

More Hummus from the Lebanese recipes kitchen:

Hummus without Tahini
Hummus with Tahini
Fattet Hummus
Lamb with hummus and tabouli platter recipe
Hummus Dip with Whole Chickpeas
Basic Hummus

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Fish Kibbeh Recipe

Photo: Fish Kibbeh Recipe

The Lebanese Recipes Kitchen: Share home-style and healthy Lebanese recipes inspired by Lebanese family traditions from savory dishes to sweet. Enjoy the lifestyle of cooking authentic Lebanese food at your home kitchen.

Ingredients:

1.5 kg of white fish fillet
4 cups white cracked wheat (burghul)
1/4 cup olive oil
3 big red onions
1 red pepper 1 green pepper
1 yellow sweet pepper
3 teaspoons salt
1 grated orange rind (orange zest)
1 grated lemon rind (lemon zest)
1 bunch fresh coriander
1/2 cup pine nuts
1/4 teaspoon saffron
1 teaspoon white pepper
7 parsley leaves
100gr butter
1 pinch cumin
100gr flour

Preparation of Paste:
In a mixer, grind the fish fillet with one chopped onion, parsley leaves, a pinch of salt, a pinch of pepper, and saffron. Add the orange and lemon zest, add lemon juice to the mixture with the rinsed and dried cracked wheat (burghul). Combine the mixture until achieve a nice paste with the flour.

Preparation of Filling:
Sauté the onions in rings in a frying pan with a small amount of oil. Follow with the pine nuts, add chopped sweet pepper. Add the fresh coriander and the last of salt, pepper, saffron and one pinch of cumin.
In a tray place the butter around and spread the kibbeh paste evenly to a height of approximately 1.5 cm. Follow by placing a layer of filling. Cover the layer of filling with the remainder of the kibbeh mixture to the same thickness of 1.5cm. Cut deep horizontal or diagonal lines (preference) through both layers of the Kibbeh to form square or diamond shapes. This will help the rest of butter penetrate to add flavor. Place in a preheated over at approximately 180 to 200 degrees Celsius for one hour or until you achieve a golden brown colour. Serve on a large platter cut in square pieces.

Source Beirut Restaurants

More Traditional Lebanese Recipes:

Samaki Harra (Lebanese Chilli Fish)
Samki Harra - Chilli Fish
Spicy Fish Lebanese Style
Lebanese Fish Tagine
Fried Fish (SAMAK MAQLI)
Siyadiyeh

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