Year: 2024

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Taro roots soup/ شوربة قلقاس

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Course: lent, Main Course, vegan
Cuisine: Lebanese, Mediterranean
Ingredients Method

Ingredients
  

  • 1 kg taro root, peeled and diced into chunks
  • 2 medium onions, diced
  • 1 cube vegetable stock
  • 1 cup green lentils, rinsed
  • Salt, to taste
  • 2 tablespoons olive oil (plus extra for greasing)
  • 6-7 cups water or broth

Method
 

Prepare the Ingredients
  1. Peel the taro root (use gloves if needed) and cut it into medium-sized chunks. Dice the onions. Rinse the green lentils under cold water. Preheat your oven to 200°C (400°F).
Roast the Taro Chunks
  1. Grease a baking tray with olive oil and spread the taro chunks in a single layer. Drizzle with olive oil and sprinkle with a pinch of salt. Roast in the oven for 20-30 minutes, flipping halfway through until the golden brown taro is slightly crisp on the edges.
Sauté the Onions
  1. While the taro roasts, heat 2 tablespoons of olive oil in a large pot over medium heat. Add the diced onions and sauté for 3-5 minutes until soft and translucent. Then, add the green lentils and sauté for a few more minutes."
Combine Ingredients
  1. Once the taro is roasted, add the golden chunks to the pot with the onions and lentils. Stir to combine. Dissolve the vegetable stock cube in 6-7 cups of hot water and pour it into the pot.
Simmer the Soup
  1. Bring the mixture to a boil, then reduce the heat to medium-low. Cover and simmer for 20-30 minutes, until the lentils are tender and the flavors are well combined.
Blend or Leave Chunky (Optional)
  1. For a creamy soup, use an immersion blender or transfer the mixture to a blender and blend until smooth. For a chunkier soup, leave it as is.
Season and Adjust
  1. Taste the soup and add salt to your liking. If it's too thick, add more water or broth to reach the desired consistency.
Serve
  1. Ladle the soup into bowls and serve hot. Drizzle with olive oil or garnish with fresh herbs, croutons, or a sprinkle of chili flakes for added flavor.
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Lazy Cake / بسكويت بالشوكولا

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Course: Dessert
Ingredients Method

Ingredients
  

  • 500 grams biscuits
  • 500 grams dark chocolate
  • 2 eggs
  • 1 teaspoon vanilla sugar
  • 1 cup fresh cream
  • 1/2 cup melted butter

Method
 

Prepare the Biscuits:
  1. Break the biscuits into rough crumbs by hand and set aside.
Make the Chocolate Mixture:
  1. Melt the dark chocolate using the bain-marie method (a heatproof bowl over a pot of simmering water).
  2. Stir in the melted butter, fresh cream, vanilla sugar, and eggs until well combined.
  3. The chocolate is melted using the bain-marie method and mixed with butter, cream, vanilla, and two eggs.
Combine the Mixture:
  1. Add the crumbled biscuits to the chocolate mixture. Mix thoroughly until all the biscuits are evenly coated.
Shape the Roll:
  1. Spread the mixture onto a sheet of parchment paper. Shape it into a log and roll tightly.
  2. Freeze for about 1 hour, or until the roll is firm.
Serve:
  1. Slice the roll into pieces and serve with tea or coffee.
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Zucchini omelette/عجة الكوسى

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Ingredients Method Notes

Ingredients
  

  • 4 eggs
  • 3 medium zucchini shredded
  • 1 small potato shredded
  • 1 large onion shredded
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 1/2 teaspoon cumin
  • 1 cup white flour
  • 1 teaspoon baking powder
  • 1 tablespoon apple vinegar

Method
 

  1. Mix the eggs with a fork.
  2. add the shredded vegetables, salt and spices
  3. Mix and add the white flour, baking powder and mix.
  4. Finally add the vinegar.
  5. In a skillet heat oil and with a spoon put a small batches and fry on the 2 sides.

Notes

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Omelette/ عجة

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Course: Side Dish
Cuisine: Lebanese
Ingredients Method Notes

Ingredients
  

Ingredients:
  • 5 eggs
  • 1 potato
  • 1 onion
  • 3 gloves garlic
  • 1 red capsicum
  • 1/4 cup parsley
  • salt, to taste
  • black pepper, to taste
  • sweet paprika, to taste
  • cinnamon, a pinch
  • vinegar, a splash
  • 1 tablespoon wheat flour
  • 1 teaspoon baking powder

Method
 

Instructions:
    Prepare the ingredients:
    1. Peel and dice the potato into small cubes.
    2. Finely chop the onion, garlic, and red capsicum.
    3. Chop the parsley.
    Cook the potatoes:
    1. Heat some oil in a skillet over medium heat.
    2. Add the diced potatoes and cook until they are golden brown and crispy.

    Notes

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    Chich Barak Dough/ عجينة شيش برك

    Here is a simple recipe you can follow using your ingredients to make a basic dough, which could be used for baked goods such as bread or pizza.
    Print Recipe
    Course: Main Course
    Cuisine: Lebanese
    Ingredients Method

    Ingredients
      

    • 3 cups wheat flour
    • 1 small spoon salt
    • 3 big spoons ghee
    • 1 cup lukewarm water

    Method
     

    Mix Dry Ingredients:
    1. In a large bowl, combine wheat flour, ghee, and salt. Mix well.
    Add Water:
    1. Gradually add the warm water to the flour mixture, stirring continuously. It's best to add the water slowly to avoid adding too much at once.
    Knead the Dough:
    1. Once the water is fully incorporated, start kneading the dough. Knead the dough until it becomes smooth and elastic. If the dough is too sticky, add a little more flour, a teaspoon at a time. If it is too dry, add a small amount of water.
    Rest the Dough:
    1. Form the dough into a ball and place it in a lightly oiled bowl. Cover the bowl with a damp cloth or plastic wrap and let it rest for about 1/2 hour in a warm place. This resting period allows the dough to relax and become easier to work with.
    Shape and Use:
    1. After resting, your dough is shaped and used as desired.
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    Hummus tahini

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    Course: Side Dish
    Cuisine: Lebanese
    Ingredients Equipment Method

    Ingredients
      

    • 2 can chickpeas
    • 1/4 cup fresh lemon juice (1 large lemon)
    • 1/4 cup well-stirred tahini
    • 2 garlic clove, minced
    • 2 tablespoons extra-virgin olive oil, plus more for serving
    • 1/2 teaspoon ground cumin
    • 1 teaspoon salt, or to taste
    • 3 tablespoons aquafaba or hummus water
    • Paprika or sumac, for serving (optional)
    • Fresh parsley, chopped, for serving (optional)

    Equipment

    • A blender

    Method
     

    1. Blend the Ingredients:
    2. In a blender, combine the tahini and lemon juice. Blend for about 1 minute until smooth and creamy. This step helps to whip the tahini, making the hummus extra smooth and light.
    3. Add the olive oil, minced garlic, cumin, and a pinch of salt to the whipped tahini and lemon juice. Blend for about 30 seconds.
    Add the Chickpeas:
    1. Add half of the chickpeas to the blender and blend for 1 minute. Scrape down the sides and bottom of the blender as needed.
    2. Add the remaining chickpeas and blend until thick and quite smooth, 1 to 2 minutes more.
    Adjust the Consistency:
    1. Slowly add 2 to 3 tablespoons of water with the blender running until you reach your desired consistency. Continue to blend for 1-2 minutes for a smooth texture.
    Taste and Season:
    1. Taste the hummus and add more salt, lemon juice, or garlic if needed. Blend again if necessary.
    Serve:
    1. Transfer the hummus to a serving bowl. Drizzle olive oil over the top and sprinkle with paprika and fresh parsley if desired.
    Tips:
    1. For an extra smooth hummus, use a high-powered blender and let it run longer.
    2. If your blender is having trouble blending, add more water or olive oil to help it along.
    3. Enjoy your homemade hummus with pita bread, fresh vegetables, or spread on sandwiches!
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    Kafta in a tray

    Kafta in a Tray (Kafta bil Sanieh)

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    Course: Main Course
    Cuisine: Lebanese
    Ingredients Method

    Ingredients
      

    Kafta mixture:
    • 500 g ground beef or lamb (or a mix of both)
    • 1 medium onion, finely chopped
    • 1/2 cup parsley, finely chopped
    • 1 teaspoon salt
    • 1/2 teaspoon black pepper
    • 1/2 teaspoon ground allspice
    • 1/2 teaspoon ground cumin
    • 1/4 teaspoon ground cinnamon
    Vegetables:
    • 2 large tomatoes, sliced
    • 2 large potatoes, peeled and sliced
    • 1 large capsicum, sliced (optional)
    Sauce:
    • 1 cup water
    • 2 tablespoons tomato paste
    • 1 tablespoon olive oil

    Method
     

    Prepare the Kafta Mixture:
    1. Combine the minced meat, finely chopped onion, parsley, salt, and black pepper. Mix well until all ingredients are evenly distributed.
    Form the Kafta:
    1. Take small portions of the mixture and shape them into small patties or logs, about the size of a small burger patty or sausage. Set aside.
    Prepare the Vegetables:
    1. Peel and slice the potatoes into rounds about 1/4 inch thick.
    2. Slice the capsicum into thin strips.
    Assemble the Dish:
    1. Preheat your oven to 180°C (350°F).
    2. In a baking dish, arrange the kafta patties in a single layer.
    3. Layer the sliced potatoes on top of the kafta.
    4. Scatter the sliced capsicum over the potatoes.
    Prepare the Sauce:
    1. Dissolve the meat stock cube in 1 cup of water.
    2. Add the tomato paste to the stock mixture. Stir well to combine.
    3. Pour the Sauce:
    4. Pour the tomato sauce evenly over the kafta and vegetables in the baking dish.
    Bake:
    1. Bake in the oven for about 45 minutes to 1 hour, or until the potatoes are tender and the meat is cooked.
    Serve:
    1. Remove from the oven and let it cool slightly before serving.
    2. Serve the kafta with the vegetables and sauce, accompanied by rice or bread if desired.
    3. Enjoy your homemade Kafta in a Tray!
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    Stuffed zucchini/ كوسا محشي

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    Course: Main Course
    Cuisine: Lebanese
    Ingredients Method

    Ingredients
      

    For the Zucchini:
    • 2 kg zucchini (about 10-12 medium-sized zucchinis)
    For the Stuffing:
    • 1 cup Egyptian rice, rinsed and drained
    • 500 g minced meat (beef or lamb)
    • 1/2 teaspoon of cinamom
    • Salt to taste
    • Black pepper to taste
    • 1 teaspoon ground cumin
    • 1 teaspoon paprika
    Sauce:
    • 3 tablespoons olive oil
    • 1 large onion, finely chopped
    • 4 cloves garlic, minced
    • 2 cups tomato puree (passata)
    • 2 tablespoons tomato paste
    • 1 teaspoon ground cumin
    • 1 teaspoon paprika
    • Salt and pepper to taste
    • 1/2 teaspoon sugar (optional, to balance acidity)
    • 1/2 cup water or vegetable broth

    Method
     

    Preparing the Zucchini:
      Core the Zucchini:
      1. Wash the zucchini and cut off the stems. Carefully core the zucchini using a corer, careful not to puncture the sides. Set aside.
      Preparing the Stuffing:
        Mix the Ingredients:
        1. in a large bowl, combine the rinsed rice, minced meat, salt, black pepper, ground cumin, and paprika. Mix well until all the ingredients are evenly distributed.
        Stuff the Zucchini:
        1. Fill each zucchini with the stuffing mixture, leaving a little space at the top to allow the rice to expand during cooking.
        Preparing the Sauce:
        1. Heat the olive oil over medium heat, in a large pan or pot.
        2. Add the finely chopped onions to the pan. Sauté them until they become soft and translucent, about 5-7 minutes.
        3. Add the minced garlic and sauté for another 1-2 minutes until fragrant.
        4. If using fresh tomatoes, add the finely chopped tomatoes to the pan. If using tomato puree, add it now. Stir well to combine with the onions and garlic.
        5. Add the tomato paste, ground cumin, ground coriander, paprika, ground cinnamon, salt, and pepper. Stir everything together to mix the spices evenly throughout the sauce.
        6. Add 1/2 cup of water or vegetable broth to the mixture. Stir well and bring the sauce to a simmer. If desired, add the sugar to balance the acidity of the tomatoes.
        7. Bring the sauce to a simmer over medium heat, stirring occasionally. Let it cook for about 10 minutes until it slightly thickens and the flavours meld together.
        Cooking the Stuffed Zucchini:
        1. Carefully place the stuffed zucchini into the pot with the sauce. Arrange them so they are well-submerged in the sauce.
        2. Cover the pot and let the zucchini cook over low to medium heat for about 45-60 minutes, or until the zucchini is tender and the rice and meat are fully cooked. Occasionally, check to make sure the sauce hasn't reduced too much. If it has, add a little water as needed.
        Tips:
        1. If you prefer a spicier dish, you can add a bit of chilli powder or cayenne pepper to the stuffing or sauce.
        2. Enjoy your delicious stuffed zucchini with flavourful sauce.
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        Runner beans veggie/ لوبيه بزيت

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        Course: lent, Side Dish
        Cuisine: Lebanese
        Ingredients Method

        Ingredients
          

        Ingredients
        • 1/2 kg runner beans
        • 2 medium onions
        • 5 cloves garlic
        • 2 red tomato
        • 1/4 cup olive oil
        • 1 teaspoon salt
        • 1/2 teaspoon black pepper
        • 1/2 teaspoon cumin

        Method
         

        Instructions
          Prepare the Beans:
          1. Wash the runner beans thoroughly.
          2. Trim the ends and cut the beans into bite-sized pieces.
          Chop the Vegetables:
          1. Finely chop the onions.
          2. Mince the garlic cloves.
          3. Dice the tomatoes.
          Cook the Vegetables:
          1. Heat a large pan over medium heat.
          2. Add a splash of oil and sauté the onions until they become translucent.
          3. Add the minced garlic and cook for another minute until fragrant.
          4. Add the prepared runner beans to the pan.
          5. Stir well to combine all the ingredients.
          Add the Tomatoes:
          1. Stir in the diced tomatoes.
          2. Cook until the tomatoes soften and release their juices.
          3. Reduce the heat, cover the pan, and let it simmer for 15-20 minutes, or until the beans are tender, you can add water if needed.
          4. Season with salt and pepper to taste.
          5. Serve warm as a side dish or a light main course.