Year: 2022

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Stuffed vine leaves / ورق عنب

Stuffed vine leaves

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Ingredients Method Notes

Ingredients
  

  • 200 g minced meat
  • 1 cup rice
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp cumin powder
  • 1 tbsp tomato paste
  • 1 cube beef stock
  • 200 g vine leaves

Method
 

Instructions:
    Prepare Vine Leaves:
    1. Boil the vine leaves in hot water for 1 minute to tenderize them. Be careful not to overcook them. You want them to be pliable but not falling apart.
    Make Stuffing:
    1. Mix the minced meat, rice, salt, black pepper, cumin powder, tomato paste, and crumbled beef stock cube In a bowl. This is your stuffing mixture.
    Roll Stuffed Vine Leaves:
    1. Lay out a few vine leaves on a tray.
    2. Place some of the stuffing mixture in the centre of each vine leaf.
    3. Roll the vine leaves around the stuffing, ensuring they're tightly wrapped.
    Assemble in Saucepan:
    1. In a shallow saucepan, arrange some non-stuffed vine leaves at the bottom.
    2. Place sliced potatoes in circles on top of the vine leaves.
    3. Arrange the stuffed vine leaves on top of the potatoes.
    Add Tomatoes and Water:
    1. Place tomato slices in circles on top of the stuffed vine leaves.
    2. Pour 1 cup or more of water over the dish. You can mix the water with additional salt and pepper if desired.
    Cook
    1. Cook the dish on low heat for 1 hour. This allows the flavours to meld together and the vine leaves to fully cook.
    Serve
    1. Once cooked, serve the stuffed vine leaves hot, garnished with any additional herbs or spices if desired.
    2. Absolutely! Serving the stuffed vine leaves with yoghurt is a fantastic idea. The coolness and tanginess of the yoghurt can complement the savoury flavours of the dish very well. You can garnish the dish with a dollop of yoghurt on the side or drizzle it over the top for an extra creamy touch. Enjoy your meal with the added goodness of yoghurt!

    Notes

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    Mloukhieh / jute leaves / ملوخية

    Mloukhieh/ jute leaves.

    Chicken leg quarters boiled in abundant water till tender with carrot, celery, leek, onion, and spices.
    Soak the dried jute leaves, in hot water, add bicarbonate, and leave it in for a few minutes.
    Wash thoroughly.
    In a saucepan fry with butter and oil: onions, salt, garlic, coriander leaves, coriander seeds, cinnamon powder, and black pepper.
    Add the meat or chicken stock to boil for 10 minutes.
    Add lemon juice before adding the jute leaves, and let it cook.
    Serve with:
    Boiled rice: saute a small onion finely chopped with butter, add the rice and cook them with the stock.
    Grilled bread.
    Onions chopped, lemon juice, vinegar, and salt.
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    Method Notes

    Method
     

    1. Chicken leg quarters boiled in abundant water till tender with carrot, celery, leek, onion, and spices.
    2. Soak the dried jute leaves, in hot water, add bicarbonate, and leave it in for a few minutes.
      Wash thoroughly.
    3. In a saucepan fry with butter and oil: onions, salt, garlic, coriander leaves, coriander seeds, cinnamon powder, and black pepper.
    4. Add the meat or chicken stock to boil for 10 minutes.
    5. Add lemon juice before adding the jute leaves, and let it cook.
    6. Serve with:
      Boiled rice: saute a small onion finely chopped with butter, add the rice and cook them with the stock.
      Grilled bread.
      Onions chopped, lemon juice, vinegar, and salt.
    7. For an additional flavour, I add on top of the plate: "garlic and cilantro leaves minced in a mortar and pestle".

    Notes

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    Tagliatelle with salmon

    Tagliatelle with salmon.

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    Ingredients Method Notes

    Ingredients
      

    • 1 tsp olive oil
    • 1 tbsp butter
    • 1 leek
    • 1 tsp salt
    • 2 cloves garlic
    • 1 tsp fresh ginger shredded
    • 2 tbsp wheat flour
    • 200 g smoked salmon
    • tagliatelli boiled water
    • 400 g fresh tagliatelli
    • 250 g heavy cream
    • capers

    Method
     

    1. In a saucepan, we fry the chopped leek in olive oil and butter until getting translucid.
    2. We add the flour and stir for a couple of minutes.
    3. In another saucepan, we boil the pasta for 4 minutes.
    4. Add some pasta water and cook the leek for 5 minutes.
    5. Add the boiled drained pasta and mix them carefully.
    6. Chop the smoked salmon in cubes, and mix them with all.
    7. Garnish with capers on the top of the plate.

    Notes

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    Steamed vegetables

    Steamed vegetables

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    Prep Time 15 minutes
    Cook Time 20 minutes
    Ingredients Equipment Method Notes

    Ingredients
      

    Ingredients:
    • broccoli
    • carrots
    • green runner beans
    • cauliflower
    • potatoes
    Sauce:
    • 2 tablespoons of ketchup
    • 2 tablespoons of mayonnaise
    • 1 teaspoon of mustard
    • 1 teaspoon of lemon juice
    • salt
    • pepper

    Equipment

    • 1 stainless steel steamer basket or
    • 1 electric steam machine or
    • 1 Bamboo steamer

    Method
     

    Instructions:
    1. Fill a quarter of a cooker with water and insert the steam piece. Alternatively, use a steamer machine following its instructions.
    2. Prepare the vegetables by washing them thoroughly and cutting them into bite-sized pieces.
    3. Arrange the broccoli, carrots, green runner beans, cauliflower, and potatoes in the steamer basket.
    4. Steam the vegetables until they are tender. This typically takes about 8-10 minutes, but cooking time may vary depending on the size and type of vegetables.
    5. While the vegetables are steaming, prepare the sauce. Combine the ketchup, mayonnaise, mustard, lemon juice, salt, and pepper In a small bowl. Mix well until smooth and creamy.
    6. Once the vegetables are tender, remove them from the steamer and transfer them to a serving dish.
    7. Drizzle the prepared sauce over the steamed vegetables or serve it as a dipping sauce on the side.
    8. Enjoy your delicious and nutritious steamed vegetables with the flavorful sauce!

    Notes

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    Frying small fish / Samak Bezri

    Frying small fish (Samak Bezri)

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    Ingredients Method

    Ingredients
      

    • 1/2 kg small fish
    • 1 litre oil
    • salt
    • black pepper
    • 1 cup corn starch
    • or 1 cup fine semolina

    Method
     

    1. Clean the fish from the inside and wash them with water,
      leave them to dry in a colander in the fridge.
    2. Put in a food bag the semolina or the corn starch, salt and pepper, mix them well,
      and add batches of fish, mix
    3. In a frying pan put the oil and heat it
    4. Shake off the semolina mixture from the fish and put the fish in the oil.
    5. add the fish by batches, fry till well cooked or as desired.
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    Sprouted chickpeas

    Sprouted chickpeas

    Sprouted chickpeas are chickpeas that have been soaked in water and allowed to germinate for some time, typically 2-3 days.
    During this time, the chickpeas start to sprout, which means they develop tiny roots and shoots. Sprouting enhances the nutritional profile of chickpeas by increasing their vitamin and mineral content and making them easier to digest.
    Sprouted chickpeas can be used in various dishes, such as salads, soups, stir-fries, or even eaten on their own as a nutritious snack.
    They offer a crunchy texture and slightly nutty flavour.
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    Prep Time 1 day
    Course: Side Dish, Snack, vegan
    Cuisine: Lebanese
    Ingredients Method Notes

    Ingredients
      

    • 1 kg chickpeas
    • water

    Method
     

    To sprout chickpeas, you can follow these steps:
    1. Wash the dry chickpeas thoroughly under running water to remove any dirt or debris.
    2. Place the washed chickpeas in a large bowl or container and cover them with plenty of water. Ensure there is enough water to completely submerge the chickpeas.
    3. Allow the chickpeas to soak in the water for a full night, typically around 8-12 hours. This soaking process helps to soften the chickpeas and initiate the sprouting process.
    4. The next day, drain the water from the soaked chickpeas using a colander or strainer.
    5. Place the drained chickpeas back into the bowl or container and cover them loosely with a clean kitchen towel or cloth.
    6. Leave the chickpeas to sprout for several hours, usually around 12-24 hours. During this time, the chickpeas will start to sprout tiny roots and shoots.
    7. Check on the chickpeas periodically to ensure they are sprouting evenly and are not becoming too dry. If needed, you can lightly mist them with water to keep them moist.
    8. Once the chickpeas have sprouted to your desired length, they are ready to be used in your favourite recipes or eaten as a nutritious snack.

    Notes

    20160419_110912 (1)
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    Mjadret loubyeh

    Mjadret loubyeh

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    Servings: 4 people
    Course: Main Course
    Cuisine: Lebanese
    Ingredients Method

    Ingredients
      

    INGREDIENTS:
    • 1 cup red or black beans
    • 1/2 cup cracked coarse wheat (bulgur)
    • 2 medium onions
    • 1/2 cup olive oil
    • 1/2 teaspoon black pepper
    • 1 teaspoon cumin
    • 1 teaspoon salt

    Method
     

    INSTRUCTIONS
    1. Prepare the Beans: Begin by soaking the beans in water overnight. Then, strain them.
    2. Cook the Beans: Place the soaked beans in a cooker with approximately 5 to 6 cups of water. Cook until the beans are well cooked.
    3. Prepare the Onions: In a separate pan, fry the chopped onions with salt until they turn a golden brown colour (avoid burning them).
    4. Combine Ingredients: Add the cooked onions to the beans and bring to a boil. Allow them to boil for 15 minutes to tenderize the onions.
    5. Add Bulgur: Next, add the cracked coarse wheat (bulgur) to the mixture. If necessary, you can add 1 cup of boiled water to adjust the consistency.
    6. Simmer and Stir: Reduce the heat to low and simmer the mixture, stirring constantly until the bulgur is well-cooked. The texture should be fluid, and the colour should be dark brown.
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    Meghli/Rice pudding spiced

    Meghli

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    Prep Time 5 minutes
    Cook Time 20 minutes
    Total Time 25 minutes
    Course: Dessert
    Cuisine: Lebanese
    Ingredients Method

    Ingredients
      

    Ingredients:
    • 1 cup rice powder
    • 1 cup sugar
    • 8 cups water
    • 1 tablespoon cinnamon powder
    • 1 tablespoon caraway powder
    • 1 teaspoon anise powder
    • 1 cup almonds peeled and halved
    • 1 cup walnuts
    • 1/4 cup pine nuts
    • 1 cup shredded coconut

    Method
     

    Instructions:
      Prepare the Mixture:
      1. Combine the rice powder, sugar, cinnamon powder, caraway powder, and anise powder in a large pot.
      2. Add 8 cups of water to the pot and mix well to combine all the ingredients.
      Cooking:
      1. Place the pot over medium heat and bring the mixture to a boil, stirring occasionally to dissolve the sugar and prevent clumping.
      2. Once boiling, reduce the heat to low and simmer gently for about 20 minutes, stirring frequently. The consistency should resemble that of rice pudding.
      3. Continue cooking until the mixture thickens, ensuring it doesn't stick to the bottom of the pot. Stirring is essential to achieve a smooth texture.
      Serve:
      1. Please remove it from the heat once the Meghli has reached the desired consistency. Pour the mixture into small cups or serving bowls.
      2. Allow the Meghli to cool to room temperature, then transfer the cups to the refrigerator to chill for at least a few hours or until set.
      Garnish:
      1. Before serving, garnish each serving of Meghli with shredded coconut, soaked and drained walnuts, almonds, and pine nuts.

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      Tabbouleh (Taboli)

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      Does it really need an introduction? I could perhaps list the various ways people spell the “best salad in the world”, but I haven’t met anyone so far who hasn’t heard of tabbouleh! Whether it’s tabouleh, tabbouleh, tabouli, taboli, or any other variation… the taste and the aroma and the nutritious value are still the same!

      I always get asked for a recipe for tabbouleh, but to be honest, I’ve never really followed a recipe… to me, it’s a lot of parsley, a lot of tomatoes, a bit of mint, finely chopped onions, olive oil, lemon juice, salt, and pepper… give it a good mix, get the hubby and the kids to taste test… remind them that this is only a taste test and not a feast! (and then chop some more to refill the bowl in preparation for dinner after all the tasting and the adjustments!).

      It is so easy to make, and although it’s made out of very simple ingredients, it is still relatively versatile. The traditional Tabbouleh is made with Italian parsley, fresh mint, truss tomatoes, brown onion, bulgur wheat, lemon juice, lemon zest, olive oil, and seasoning to taste. But I’ve seen (and I’ve made) some tabbouleh with variations in the ingredients such as curly parsley, spring onion or red onion, lime juice, and quinoa as a replacement for bulgur.

      Tabbouleh (Taboli)

      The national disk of Lebanon, a super healthy and very easy salad to make. Tastes amazing all year around.
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      Prep Time 15 minutes
      Cook Time 0 minutes
      Total Time 15 minutes
      Servings: 2 people
      Course: Salad
      Cuisine: Lebanese
      Calories: 165
      Ingredients Method Notes

      Ingredients
        

      • 2 cups Fresh parsley, finely chopped
      • 1/4 cup Fresh mint, finely chopped
      • or 1 tsp dried mint
      • 1 cup Ripe red tomatoes, diced into small cubes
      • 1 small Brown onion, finely chopped
      • 1 tsp Salt (or to taste)
      • 1 tsp black pepper (or to taste)
      • 1/2 tsp sumak
      • 1/4 cup Bulgur (fine cracked wheat, also called Borghol)
      • 1/4 cup lemon juice
      • or 1/4 cup Sour grape juice
      • 1/4 cup Extra virgin olive oil

      Method
       

      1. Before you start preparing the vegetables, soak 1/4 cup fine bulgur with the lemon juice for about 10 minutes. This enhances the flavour of the tabbouleh.
      2. Wash all the vegetables in clean cold water, and dry them.
        To finely chop the parsley, bunch them together and slice through them with a sharp knife, then rock the knife back and forth to cut the parsley more finely.
        Finely chop the mint, add them to the bowl.
        Finely dice the tomatoes, add them to the bowl.
      3. Finely dice the onion, and then rock the sharp knife back and forth to cut them into smaller cubes. After chopping the onion, season it with the salt and black pepper and sprinkle the sumak on top, then rub it with your hand to enhance its aroma and to soften it. Add them to the bowl.
      4. Add the soaked bulgur and olive oil to the bowl and mix very well. Taste and adjust the seasoning to taste, you could also add more lemon juice if you like.
      5. Place the bowl in the fridge and serve it with pomegranate molasses.

      Notes