Lamb & eggplant pide Lamb & eggplant pide recipe

Photo:  Lamb & eggplant pide Lamb & eggplant pide recipe

With these tasty pides in the freezer, it's easy to treat your family to the taste of Turkey in a flash.

To Prep 0:40
To Cook 0:40
INGREDIENTS 18
DIFFICULTY CAPABLE COOKS
MAKES 4

Ingredients

250ml (1 cup) lukewarm milk
2 tsp (7g/1 sachet) dried yeast
1 tsp caster sugar
375g (2 1/2 cups) plain bread flour
1 tsp salt
2 tbs olive oil
Olive oil, to grease

Lamb & eggplant filling

60ml (1/4 cup) olive oil
1 (400g) eggplant, cut into 1cm pieces
2 tsp olive oil, extra
1 brown onion, finely chopped
2 garlic cloves, finely chopped
375g lamb mince
2 tsp Middle eastern spice mix
1 vine-ripened tomato, coarsely chopped
2 tbs chopped fresh continental parsley
1 egg, lightly whisked
2 tsp sesame seeds

Method

Step 1 Combine the milk, yeast and sugar in a bowl. Set aside for 10 minutes or until foamy. Place flour and salt in a large bowl. Make a well in the centre. Add yeast mixture and oil. Use a round-bladed knife in a cutting motion to mix until combined. Use your hands to bring the dough together in the bowl.

Step 2 Lightly brush a large bowl with a little oil. Turn the dough onto a lightly floured surface and knead for 10 minutes or until smooth and elastic. Place the dough in the prepared bowl. cover and set aside in a warm, draught-free place for 1 hour or until the dough doubles in size.

Step 3 Meanwhile, to make the filling, heat oil in a non-stick frying pan over medium heat. cook the eggplant, stirring, for 5 minutes or until golden. Transfer to a plate. Heat extra oil in pan. cook the onion, stirring, for 5 minutes or until soft. Add garlic. cook, stirring, for 1 minute or until aromatic. Add mince. cook, stirring with a wooden spoon to break up any lumps, for 5 minutes or until browned. Add spice mix. cook, stirring, for 1 minute or until aromatic. Stir in the eggplant, tomato and parsley. Season. Set aside to cool completely.

Step 4 Preheat oven to 200ºC. Punch down the dough. Turn onto a floured surface. Knead until smooth. divide into 4 portions. Roll out each portion on a floured surface to make an oval shape about 15cm wide and 25cm long. divide the filling along the centres, leaving a 2cm border. Fold and pinch the long edges together, leaving the centres open. Brush with egg and sprinkle with sesame seeds. place on a baking tray lined with non-stick baking paper. Bake for 20 minutes or until golden.

Nutrition

Energy 3560kJ
Fat saturated 11.00g
Fat Total 44.00g
Carbohydrate sugars g
Carbohydrate Total 79.00g
Dietary Fibre 8.00g
Protein 36.00g
Cholesterol mg
Sodium mg

All nutrition values are per serve.

Notes

Encased in a crispy golden crust is a delicious spiced lamb and smoky eggplant filling.

Make-ahead tips: To freeze: Cool at the end of step 4 then wrap in 1 layer of plastic wrap and 1 layer of foil. Freeze for up to 3 months.

Thaw and reheat: Thaw pides overnight in the fridge. Unwrap and cover individually in foil. Place on baking trays and bake in oven at 180C for 20 minutes or until heated through.

Australian Good Taste - January 2012 , Page 53
Recipe by Miranda Farr

Photography by Chris Jones

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Sambousik Jebneh Recipe

Photo: Sambousik Jebneh Recipe

Ingredients:

5 cups all purpose plain flour
1 ½ cups lukewarm water
2 tbsp salt
2 tbsp Sugar
vegetable oil for deep frying
1 cup oil

Cheese Filling
14 oz white cheese (Ikawi Altishiki)
¼ cup finely chopped fresh Parsley
¼ tspn ground cayenne pepper

Directions

1.Prepare Basic Dough.
2.Cover and leave aside for 1 hour.
3.Cheese filling: Mix ingredients and put aside.
4.Divide dough into walnut-size balls. Roll out to form circles (8 cm diameter).
5.Fill circles with Cheese. following this way: Put filling on one side of circle.
6.Fold over one end to make semi-circles.
7.Press edges with fingers.
8.Fry in 1 cup of vegetable oil over medium heat. Brown both sides.
9.Serve hot.

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Osmallieh Recipe - How to make Osmallieh

Photo: Osmallieh Recipe

Ingredients:

750 g Osmalieh pastry, very thin noodles
1 cup melted butter

For the ashta cream:

2 cups milk
2 cups whipping cream
6 slices American-style white bread
4 1/2 tablespoons cornstarch, dissolved in 1/4 cup water

For the sugar syrup:

2 1/2 cups sugar
1 1/2 cups water
1 teaspoon orange blossom water
1 teaspoon rose water
1 teaspoon lemon juice

Preparation:

1. To prepare the sugar syrup: put the sugar and water in a small saucepan and place over medium heat. Stir until the sugar dissolves. Leave to boil then add the lemon juice and keep on medium heat for 10 minutes until the syrup thickens. Add the orange blossom water and rose water. Remove from heat and transfer to a large bowl.

2. To prepare the ashta cream: Cut off the edges of the bread. Discard. Cut in dices the soft white part. Place the bread dices in a saucepan and pour the milk and whipping cream over them. Let the bread dices soak in the milk and cream mixture for at least 2 hr in the refrigerator. Put the saucepan on medium heat and, with a wooden spoon, start stirring the bread and milk mixture. Once the milk starts heating, add the water-dissolved cornstarch. Continue stirring until the mixture thickens. Once done, pour in a bowl and leave it to cool. Cover the bowl with a plastic wrap and place the cream in the refrigerator in order to thicken before using it.

3. In a large bowl, combine the noodle dough with melted butter rubbing it with your hands until every strand is coated with butter.

4. Grease the bottom of a 30 cm diameter baking tray. Arrange half of the noodles at the bottom then spread the ashta cream over the surface and cover with the remaining noodles.

5. Bake in a preheated oven at 180˚C for about 30 min or until the bottom is golden.

6. Remove from oven and invert in a larger pan. Put back in the oven for 10 more min. Both sides should come out crisp and golden in color.

7. Pour the sugar syrup over it until full absorption.

8. Serve cut in 8 cm squares. Add more sugar syrup according to taste.

Adopted from Beirut Restaurants

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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 Samboosek

Samboosek is a wonderful appetizer that is traditionally served during the meza portion of the meal. It is traditionally made with phyllo dough or a thin dough pastry. It can either be stuffed with ground meat or cheese.

Total Time: 35 minutes
Prep Time: 10 minutes
Cook Time: 25 minutes
Yield: 4
Level: Easy

Ingredients

1 lb ground beef
1/2 cup finely chopped onion
1 tbs DedeMed's Seven Spices
6 tbs olive oil
2 cups melted butter
1 package phyllo dough
1 tsp salt

Directions

In a preheated pan, on medium heat, add the 3 tbs olive oil and then the onions. Cook for 3-5 minutes then remove from pan into a plate. Add the ground beef to the same pan on medium heat and add 3 tbs olive oil, seven spices and add 1 tsp salt and and cook until brown, about 5 minutes. Add the onions back to the beef and cook for 2-3 minutes. Remove from heat and place mixture into a plate to let cool. Preheat oven to 450 degrees.

Prepare the phyllo dough by laying out a few layers, start with 3 layers and butter each layer. Cut the layered phyllo into 3 inch strips and place about 2 tbs of the meat filling at the end of each strip. Follow the video instructions on how to fold the phyllo into triangles. Place the samboosek onto a nonstick pan and brush with melted butter. Bake for 10 minutes until golden brown. Let rest of 5 minutes and then serve alone or with yogurt or a Dede’s spicy harrisa sauce.

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How to Make Kabsa

This kabsa rice dish is the equivalent of the Italian risotto or Spanish paella. This is a traditional rice dish in the south Mediterranean and combines wonderful spice flavors with the topping of chicken or meat and toasted nuts. These dishes are mainly made from a mixture of spices, rice (usually long-grain basmati), meat and vegetables. There are many kinds of kabsa and each kind has a uniqueness about it. The spices, rice and meat may be enhanced with almonds, pine nuts, onions and raisins. It's very fulfilling and very worth the time it takes to make.

Total Time: 2 Hours 20 Minutes
Prep Time: 20 Minutes
Cook Time: 2 Hours
Yield: 4-6
Level: Medium

Ingredients

2 cups long grain Uncle Ben's rice
1 1/2 cup chopped ripe tomato
2 cups chopped onion
1/2 cup white raisons soaked in 1/3 cup water
1/2 cup sliced almonds
1/2 cup pistachios
1/2 cup pine nuts
1 1/2 tsp salt
1 tbs ground cardamom
10 cloves
1/2 tsp nutmeg
1/2 tsp Dede's 7 spices
1/4 tsp cinnamon
1/4 tsp ground black pepper
4 cups chicken broth
6 tbs butter
2 tbs olive oil

Pre-cooked chicken in broth:

2 chicken breasts or 2 thighs and 2 drumsticks
6 cups water
1/2 cup chopped onion
2 bay leaves
2 cinnamon sticks
1 tsp salt

Directions

NOTE: IF USING DEDEMED KABSA SPICE, THEN REPLACE CARDAMOM, NUTMEG, 7 SPICES, CINNAMON, CLOVES AND BLACK PEPPER WITH 3 TBS KABSA SPICE.

In a large pot place chicken, water, onion, bay leaves, cinnamon stick and salt and let cook covered on low heat for about 1 1/2 hour.

In a large bowl rinse rice and pour off excess water, mix in seasonings.

In another large pot add 2tbs olive oil and 1 tbs butter, then add chopped onions and chopped tomatoes and cook for 10 minutes on medium heat. Next add rice, mix and then add 4 cups of chicken broth from the cooked chicken, stir and then add 3 tbs butter. Let come to a boil and then turn down to low heat, cover and let cook for 45 minutes. In a small pan, add 2 tbs butter and stir in nuts and raisins, let cook until all are evenly brown, set aside for garnish. In the mean time, pull apart cooked chicken and remove any bones.

After 45 minutes, fluff rice with a fork and let sit another 10 minutes.

To present dish, pour out the rice into a large serving dish, place pieces of chicken on top and then put the nut and raisin mixture on top of that. Serve with yogurt or salad.

NOTE: TO USE DEDE'S KABSA SPICE, REPLACE CARDAMOM, CLOVES, NUTMEG, 7 SPICES, CINNAMON, BLACK PEPPER WITH 2 TBS DEDE'S KABSA SPICE
 
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How to Make Knafeh

Knafeh is an Arabic sweet made of very fine vermicelli-like phyllo pastry. It is sometimes known as shredded phyllo. It combines a layer of shredded phyllo with a creamy cheese filling and then another layer of shredded phyllo. It is flavored with a simple syrup of rose water and orange water. It is served for breakfast or as a dessert.

Total Time: 1 Hour
Prep Time: 15 Minutes
Cook Time: 45 Minutes
Yield: 8-10
Level: Easy

Ingredients

1 package Kataifi (shredded fillo dough)
3 sticks of sweet cream butter melted
1 15oz package of ricotta cheese
1 cup shredded mozerella
1/2 cup milk
3 tablespoons samolina or farina
1 cup Mediterranean simple syrup for serving
Ground pistachios for garnish

Directions

Preheat oven to 350 degrees. In a large bowl, crumble the kataifi with your hands and then add melted butter and mix completely. Put half of the mixture in the bottom of a non-stick pan and spread out as a crust. In a large bowl combine the ricotta cheese and mozerella cheese. In a small pan slightly heat the milk for 1 minute and add the samolina and cook for 30 seconds, then add the mixture to the cheese mixture and combine well. Pour cheese mixture in the pan on top of the kataifi crust and spread evenly. Place the rest of the kataifi mixture evenly on top of the cheese mixture to form another crust on top. Place pan in oven and cook at 350-400 degrees for 45 minutes or until golden brown. Take out and let stand for 30 minutes and then invert onto a nice plate and garnish with ground pistachio nuts. Serve with simple syrup.

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How to make Layali Lubnan "Lebanese Nights" Dessert

This is classic Lebanese dessert recipe. It is simple to make and can be made ahead of time and refrigerated before serving. It is a simple light dessert and can be served any time of year.

Total Time: 30 Minutes
Prep Time: 20 Minutes
Cook Time: 10 Minutes
Yield: 8-10
Level: Easy

Ingredients

1/2 cup semolina
1 cup sugar
1 egg
3 tbs corn starch dissolved in 1/4 cup water
2 tbs rose water
2 tbs orange blossom water
3 cups whole milk
1 banana or 2 cups of any fruit
1/2 cup toasted almonds
1/2 cup pistachios
1/2 cup toasted pine nuts
2 cups whipped cream
2 cups DedeMed ashta custard (see recipe below)
2 cups DedeMed simple syrup (see recipe below)

DedeMed Ashta Recipe

2 cups whole milk
2 cups 2% or fat free milk
1 cup heavy cream
3 tbs sugar
1/2 cup cornstarch mixed with 1/2 cup water
7 pieces white bread with crust removed
1 tbs Rose Water
1 tbs Orange Blossom water

DedeMed Simple Syrup Recipe

2 cups sugar
1 cup water
juice of 1/2 of a lemon
1 tbs orange blossom water
1 tbs rose water

Directions

In a pot, add milk and on medium heat, warm the milk for 3 minutes. Next, add the semolina and sugar, stir and cook for 5-7 minutes until you see it start to thicken. Next add the beaten egg and cornstarch and cook for another 5 minutes and continue stirring. Lastly, turn off the heat and stir in the rose water and orange blossom water, pour the mixture into a deep serving dish and let cool at room temperature for about 40 minutes. After the mixture has cooled, add the ashta custard on top and layer in some of the fruit and nuts, then add the whipped cream and add more of the nuts. Cool in the refrigerator for at least 2 hours. Drizzle lightly with simple syrup and serve with simple syrup on the side in case someone wants more.

For Ashta custard pour whole milk, fat free milk, heavy cream, sugar and cornstarch in a medium size pot and stir. Cut white bread into pieces and add to pot and stir. Mix until custard begins to thicken, add rose and orange water and stir until custard is very thick. Remove from heat and pour into a bowl. Set on counter top and let cool, stir every 15 minutes and after an hour cover with saran wrap and place in the refrigerator to cool completely.

For simple syrup combine sugar, water and lemon juice in a pot and let simmer over medium heat for 10 minutes then add the rose water and orange blossom water and simmer for another 2-3 minutes. Remove from heat and let cool completely before serving. Store in a tight jar in the refrigerator for up to 2 months.

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How to Make Kibbeh Bi Shamiyeh

Kibbeh is a dish of minced meat and bulgar wheat and takes many forms. This recipe is for the stuffed meaty “torpedos” served as part of a meze.

Ingredients

For the outside

300 g (10 oz) minced meat, beef is OK but lamb is best
150 g (5 oz) bulgar wheat
1 medium onion, coarsely chopped
½ tsp cumin powder
½ tsp salt
½ tsp ground black pepper

For the filling

150 g (5 oz) minced meat (see above)
1 medium onion, finely chopped
2 tbsp pine nuts (optional)
1½ tsp ground cinnamon
¼ tsp ground cloves
¼ tsp chilli powder
1 tbsp olive oil
Oil for frying

Instructions

Place the bulgar wheat in a bowl. Add plenty of hot water and allow to soak for 20 minutes. Drain the bulgar and squeeze the excess water out of it.

Load up a food processor with the 300 g (10 oz) of meat, the coarsely chopped onion, the salt, pepper and cumin. Process to a smooth paste – this could take around 2 minutes.

Place the paste in a bowl and add in the bulgar wheat. Mix well then chill the dough in the ‘fridge for 30 minutes.

Toast the pine nuts in a frying pan over a medium heat for about 5 minutes, then put to one side.
Sauté the finely chopped onions in the olive oil over a medium heat in a pan for about 5 minutes.

Add in the meat and spices. Cook to brown the meat. Once all the pinkness has gone from the meat, turn off the heat, add in the pine nuts and allow the mixture to cool.

Take some of the dough and make a ball about the size of a golf ball and proceed to make a “pocket” for the filling. If you ever made “thumbpots” at school you will understand! Make the walls of the pocket as thin as you dare.

Use a teaspoon to fill the pocket with the filling. Press the filling down.

Now work the dough up to cover the filling. Pinch the dough closed at the top. Work into a ball, then gently work the ball into a slightly elongated shape.

Either shallow-fry the kibbeh or deep-fry at 180°C for 5 minutes until a deep brown.

Titli’s Tips
The smaller the bulgar wheat the better your kibbe will be. Fine-ground bulgar is perfect.

To squeeze the bulgar dry either press it in a sieve as I did, or place it in some muslin or cheesecloth and wring it dry.

Serve as part of a meze with a yoghurt and cucumber dip.

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How to Make Lebanese Baba Ghanouj

Let's take you to Lebanon with a demonstration of a recipe for Baba Ghanouj (eggplant dip with tahini, olive oil, lemon, and garlic) prepared by Chef Michael Skibitcky of The Culinary Institute of America.

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How to Make Tabbouleh Salad

Tabbouleh is a delicious side dish or salad that has become very popular. Full of great ingredients, this is Ritas moms tabouleh recipe. Tabouli, Taboule or Tabouleh no matter how you spell it, tabouleh is a great summer time dish. And this tabouleh recipe will soon be a favorite salad at your house too.

Tabbouleh

1 cup bulghur wheat
6 tomatoes, chopped
1 bunch green onions, chopped
1 bunch parsley, chopped
1 bunch radishes, chopped
2 cucumbers, peeled and chopped or 1 English cucumber, chopped
1 bell pepper, chopped
2-3 teaspoons cumin, or to taste
Several sprigs mint leaves, chopped
Several sprigs basil leaves, chopped
Salt and pepper to taste
¼ cup Canola oil, or to taste
Squeeze of fresh lemon juice if necessary

Place wheat in bowl and rinse under cool water three times. Leave about ½ water after the third rinse on top of the wheat to soften it. Let sit for 15 minutes or until water is absorbed. Squeeze to drain any remaining liquid out.

Meanwhile, mix your vegetables:
Add all vegetables in large bowl, mixing gently. Add cumin, mint, basil and salt and pepper. Add wheat, and mix well. Add oil, a little at a time, and mix. Taste for seasonings. Add lemon juice if desired. Serves 6-8 as a main meal, 10 as a first course.

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How to Make Stuffed Cabbage Rolls

See how to make individual stuffed cabbage rolls. Using canned tomato soup for the cooking sauce makes this recipe fast and easy, as does using a slow cooker.

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How to Make Easy Hummus

This video shows how easy it is to make a delicious hummus from scratch. Canned garbanzo beans, lemon, garlic, and tahini are simply blended together. Serve with pita or your favorite crackers or fresh veggies to dip. 

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Vegan Recipes - How to Make Falafel

Watch how to make simple vegan falafel. It's so easy! Simply combine dried garbanzo beans with potato and spices—and no eggs or breadcrumb fillers. Serve it with tomato, lettuce, cucumbers, and tzatziki sauce. 

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Vegetarian Recipes - How to Make Red Pepper Hummus

Watch how to make a super-simple hummus recipe. Canned garbanzo beans and red bell peppers are blended with tahini, olive oil, garlic powder, and lime juice. 

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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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Samak bi tahini recipe

Ingredients:

4 skinned fish fillets or steaks, about 2 pounds, fresh or frozen, thawed (*)
Salt
1 1/2 tablespoons olive oil
Sauce:
1 clove garlic
1/2 teaspoon salt
1/2 cup tahini
Juice of 2 lemons, about 6 tablespoons
Fresh parsley
Lemon wedges

Preparation:

Sprinkle fish with salt and refrigerate for one hour.
Preheat oven to 400 degrees F.
Brush fish on both sides with olive oil and place in a lightly greased baking dish. Bake uncovered for 20 to 35 minutes, or until fish flakes easily with a fork and is opaque all the way through. Cooking time will vary depending on the thickness of the fillets or steaks.
While fish is baking, combine garlic, 1/2 teaspoon salt, tahini, and lemon juice. Mix well and add water if sauce is too thick.
Remove fish from oven. Let cool and pour sauce over fish. Garnish with parsley and lemon wedges and serve.

More from the Lebanese Recipes Kitchen:

Grilled whole snapper with burghul salad (samak mechoui bi salatat burghul) 
Spiced Fish Sayyadiya 
Grilled Fish
Fish Couscous with Onion T'faya 
Spicy Fish Lebanese Style   
Samaki Harra (Lebanese Chilli Fish)  

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Garlic Chicken and Potatoes Recipe

Photo: Garlic Chicken and Potatoes Recipe

Ingredients:

2 pounds small red-skinned potatoes, quartered
3 tablespoons extra-virgin olive oil
1/2 teaspoon cumin seeds (optional)
Kosher salt and freshly ground pepper
4 cloves garlic, finely chopped
2 tablespoons packed light brown sugar
1 lemon (1/2 juiced, 1/2 cut into wedges)
Pinch of red pepper flakes
4 skinless, boneless chicken breasts (1 1/2 to 1 3/4 pounds)
2 tablespoons chopped fresh cilantro or parsley


Preparation:

Position a rack in the lower third of the oven and preheat to 425 degrees F. Toss the potatoes with 1 tablespoon olive oil, the cumin seeds, 3/4 teaspoon salt, and pepper to taste. Spread in a large baking dish and roast until the potatoes begin to brown, 25 to 30 minutes.

Meanwhile, heat the remaining 2 tablespoons olive oil in a small skillet over medium heat. Add the garlic and cook, stirring frequently, until lightly golden, about 2 minutes. Remove from the heat and stir in the brown sugar, lemon juice and red pepper flakes.

Remove the baking dish from the oven, push the potatoes to the sides and arrange the chicken breasts in the middle. Season the chicken with salt and drizzle with the garlic mixture. Return to the oven and bake until the chicken is cooked through and the potatoes are tender, about 20 minutes. Remove from the oven; transfer the chicken to a cutting board and slice. Add the cilantro to the baking dish and toss with the potatoes. Serve the chicken with the potatoes and lemon wedges. Drizzle with the pan juices.

Adopted from Beirut Restaurants

More from the Lebanese Recipes Kitchen:

Mediterranean chicken with roasted vegetables
Mediterranean chicken tray bake
Baked chicken nuggets 
Baked chicken & lamb 
Baked Moroccan chicken and rice 
Lebanese Chicken and Potatoes    

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Caramelised semolina with clotted cream (mafroukeh) recipe

"This is a traditional Lebanese sweet that can be found in sweet shops all over Lebanon," says Rabih of Al Afrah Sweets.

Serves: 8 | Preparation: 15min | Cooking: 45min | Skill level: Mid

Ingredients

315 g unsalted butter
1 kg fine semolina
250 ml (1 cup) milk
110 g (½ cup) caster sugar
250 g ashta (Lebanese clotted cream, see Note), regular clotted cream or double cream
slivered almonds, ground pistachios and crystallised flower petals (see Note), to serve

Syrup

220 g (1 cup) caster sugar
1 tsp rosewater

Cook's notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Instructions

Cooling time 25 minutes

Preheat oven to 220°C. Melt 190 g butter, then combine with semolina, milk and sugar in a bowl until mixture comes together. Spread out in a greased, shallow ovenproof dish. Bake for 20 minutes or until starting to brown. Using a fork, break up mixture into large pieces, then return to oven and bake for a further 20 minutes or until golden brown. Cool slightly.

Meanwhile, to make syrup, place 250 ml water and sugar in a small saucepan over low heat, stirring until sugar dissolves. Increase heat to high and bring to the boil. Cook for 1 minute or until slightly reduced. Stir in rosewater, then set aside to cool for 10 minutes.

Melt remaining 125 g butter. Process the semolina mixture in a food processor to a fine powder. With the motor running, add melted butter and syrup, processing to a paste. Cool.

Spread the semolina mixture onto a large serving platter or plate, top with ashta and serve scattered with almonds, pistachios and crystallised flower petals.

Notes
• Ashta is from Lebanese sweet shops.

• Crystallised flower petals are available from specialist cake shops.

Adopted from Feast magazine
By Rabih Saker  

More from the Lebanese recipes kitchen:

Cinnamon and rosewater rice pudding with pomegranate syrup
Chocolate Mohallabiah
Turmeric and aniseed cake (sfouf) 
Lebanese Sugared Donuts 
Walnut, date & honey cake
Pistachio Chocolate Slices

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