Year: 2024

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Lemon cake (Cake au Citron)

Lemon Cake

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Ingredients Method

Ingredients
  

  • 2 1/4  cup (295 g) unbleached all-purpose flour
  • 1 teaspoon baking powder
  • 1 1/2  cup (300 g) Vanilla Sugar 
  • 3/4 cup (18.5 cl) heavy cream
  • 1/2 cup unsalted butter melted and cooled
  • 1/2 cup (12.5 cl) freshly squeezed lemon juice
  • 4 lemons grated zest 

Method
 

Instructions:
  1. Preheat the oven to 350F (175C) butter two 9 1/2-inch (24 cm) loaf pans. 
  2. Combine the flour and baking powder; set aside. 
  3. In the large bowl of an electric mixer, combine the eggs and sugar and mix until well blended. 
  4. With the mixer at slow speed, slowly add, in this order: the heavy cream, the flour and baking powder mixture, the melted butter, lemon juice, and lemon zest.
  5. Beat until very smooth. Divide the batter evenly between the loaf pans. 
  6. Place the pans in the centre of the oven and bake until golden and a toothpick inserted in the centre comes out clean, about 1 hour. 
  7. Remove from the oven and cool in the pans on the rack.
  8. To serve, unmold and cut the loaves into thin slices.
  9. This cake can be stored, for several days and carefully covered with plastic wrap.
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Chicken Curry with Turmeric

Chicken Curry with Turmeric

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Ingredients Method

Ingredients
  

Ingredients
  • 4 chicken breasts, 150g each, skinless and fat removed
  • 3 cloves garlic
  • 4 shallots
  • 2 tsp curry powder
  • 1 tsp ground turmeric
  • 2 tbsp fish sauce (nuoc-mâm)
  • 2 tbsp brown sugar
  • 2 cups coconut milk

Method
 

Preparation
  1. Heat 3 tablespoons of olive oil in a large skillet. Sauté the minced garlic and shallots over high heat, for 2 to 3 minutes.
  2. Add all the other ingredients, season with salt and pepper. Let simmer for 20 minutes over low heat.
  3. Cut the chicken into strips and serve immediately.
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Curried Barramundi soup

Curried Barramundi soup

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Ingredients Method

Ingredients
  

  • 2 medium onions diced
  • 5 cloves garlic chopped
  • 2 stalks of celery chopped
  • 1 cup carrots diced
  • 1 medium potato diced
  • 1 tbsp curry powder
  • 1 tsp salt
  • 1 liter fish stock
  • 3 fish filet Barramundi cubes
  • 1 cup corn flour
  • 1 tsp curry powder
  • 1/4 cup vermicelli
  • 1/4 cup olive oil

Method
 

Instructions:
  1. Heat olive oil in a large pot over medium heat. Add onions, celery, and garlic. Sauté until tender.
  2. Stir in 1 tablespoon of curry powder and continue cooking for another minute.
  3. Pour in the fish stock and bring to a simmer. Cook for about 15 minutes.
  4. Use a hand blender to blend the mixture until smooth.
  5. Add diced carrots and potatoes to the pot. Continue cooking for an additional 15 minutes or until the vegetables are tender.
  6. Combine corn flour and 1 teaspoon of curry powder, in a ziplock bag.
    Add fish cubes to the bag, seal, and shake to coat the fish evenly.
  7. Remove the fish from the bag and shake off any excess corn flour using a sieve.
  8. In a separate saucepan, heat olive oil and fry the vermicelli until golden brown. Add the fried vermicelli to the soup.
  9. Heat olive oil in the same saucepan and fry the fish cubes until golden brown. Add the fried fish cubes to the soup.
  10. Cook for a few more minutes until heated through.
  11. Serve hot and enjoy your delicious curried Barramundi soup!
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Lahm Bi-Ajin

Lahm Bi-Ajin

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Ingredients Method

Ingredients
  

For the Dough:
  • 1 1/2 cup lukewarm water
  • 1 tbsp active dry yeast
  • 1 tbsp sugar
  • 4 1/2 cups all-purpose flour
  • 1/2 tbsp salt
  • 6 tbsp olive oil
For the Filling:
  • 500 g ground beef (minced beef with fat)
  • 1 medium onion, finely chopped
  • 2 medium tomatoes, finely chopped
  • salt to taste
  • black pepper to taste
  • 2 tsp paprika
  • 2 tsp hot pepper paste (optional)

Method
 

Prepare the Dough:
  1. Combine lukewarm water, active dry yeast, and sugar In a large mixing bowl. Let it sit for 5-10 minutes until the yeast becomes foamy.
  2. Add the all-purpose flour, salt, and olive oil to the yeast mixture. Mix until a dough forms.
  3. Knead the dough on a floured surface for 5-7 minutes until smooth and elastic.
  4. Place the dough in a lightly oiled bowl, cover it with a clean kitchen towel, and let it rise in a warm place for about 1 hour, or until doubled in size.
Prepare the Filling:
  1. In a mixing bowl, combine the ground beef, finely chopped onion, tomatoes finely chopped, salt, black pepper, paprika, and hot pepper paste (if using). Mix well to combine all the ingredients.
Assemble and Bake:
  1. Preheat your oven to 400°F (200°C).
  2. Once the dough has risen, divide it into equal portions and roll each into a thin circle on a floured surface.
  3. Place the rolled-out dough circles onto a baking sheet lined with parchment paper.
  4. Spread a generous amount of the prepared filling mixture evenly over each dough circle, leaving a small border around the edges.
  5. Bake in the preheated oven for about 12-15 minutes, or until the edges of the dough are golden brown and crispy, and the filling is cooked through.
  6. Remove from the oven and let them cool slightly before serving.
Serving
  1. Serve Lahm bi-ajin warm, on its own or accompanied by a squeeze of lemon juice, tahini sauce, or your favourite condiments.
  2. Enjoy your delicious homemade Lahm bi-ajin!
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Red lentils soup

Red lentils soup

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Course: lent, Soup, vegan
Cuisine: Lebanese
Ingredients Method

Ingredients
  

  • 3 tbsp olive oil
  • 1 medium onion chopped
  • 1 tsp salt
  • 1 tsp cumin powder
  • 1 tsp curry powder
  • 3 cloves garlic chopped
  • 1 medium sweet potato cut cubes
  • 1 cube vegetable stock
  • 1 cup red cracked lentils
  • 3 cups water

Method
 

  1. In a saucepan, heat the olive oil over medium heat.
  2. Add chopped onion and sauté until translucent. Sprinkle salt over the onions and stir.
  3. Add cumin powder, curry powder, and chopped garlic. Stir well to combine.
  4. Add the cubed sweet potato and cook for a few minutes until slightly softened.
  5. Crumble the vegetable stock cube into the saucepan and stir.
  6. Add the red cracked lentils and water to the saucepan. Stir to combine all ingredients.
  7. Bring the mixture to a boil, then reduce the heat to low and simmer for about 20 minutes or until the lentils and sweet potatoes are very well cooked, stirring occasionally.
  8. Use a hand blender to blend the soup to a smoother consistency, if desired.
  9. Serve the red lentil soup hot, either on its own or accompanied by toasted bread.
  10. Enjoy your delicious and nutritious Red Lentil Soup!
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Crêpes / Pancake

1 cup all-purpose flour2 large eggs1 cup milk1/4 cup water2 tablespoons melted butter1 tablespoon sugar (optional)1/4 teaspoon salt
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Ingredients Method

Ingredients
  

  • 1 cup all-purpose flour
  • 2 large eggs
  • 1 cup milk
  • 1/4 cup water
  • 2 tbsp melted butter
  • 1/4 tsp salt

Method
 

  1. In a mixing bowl, whisk together the flour, eggs, milk, water, melted butter, sugar (if using), and salt until smooth. You can also use a blender for a smoother batter.
  2. Let the batter rest for about 30 minutes at room temperature. This allows the gluten to relax and results in a smoother texture.
  3. Heat a non-stick skillet or crepe pan over medium heat. Lightly grease the pan with butter or cooking spray.
  4. Pour about 1/4 cup of batter into the centre of the pan, then quickly tilt and rotate the pan to spread the batter evenly in a thin layer.
  5. Cook the crepe for about 1-2 minutes, or until the edges lightly brown and the surface looks set.
  6. Using a spatula, carefully flip the crepe and cook for 1-2 minutes on the other side until lightly golden.
  7. Transfer the cooked crepe to a plate and repeat the process with the remaining batter, greasing the pan as needed.
  8. Stack the cooked crepes on a plate, covering them with a clean kitchen towel to keep them warm and prevent them from drying out.
  9. Serve the crepes warm with your favourite toppings such as Nutella, fresh fruits, whipped cream, jam, or savoury fillings like cheese, ham, or sautéed vegetables.
  10. Enjoy your delicious homemade crepes!
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Crepe Man’ouche/منقوشة

Crepe Man’ouche

Crepe Man'ouche is a delicious Lebanese dish that combines the thinness of crepes with the savoury flavours of za'atar spice blend and olive oil.
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Prep Time 1 minute
Cook Time 5 minutes
Resting time 10 minutes
Ingredients Method Notes

Ingredients
  

Dough
  • 1 cup all-purpose flour
  • 1 1/2 cup water
  • 1/4 tsp salt
  • 1 tsp olive oil
  • 1 tsp baking powder
Topping
  • 1 cup dry za'atar (thyme)
  • 1/2 cup olive oil

Method
 

Mix the Dough:
  1. Combine the wheat flour, water, salt, olive oil, and baking powder, in a blender. Blend until you have a smooth batter.
  2. Let the batter rest for 10 minutes.
Prepare the Za'atar Topping:
  1. Mix the dry za'atar (thyme) with the olive oil until well combined. This will be used as the topping for the crepe man'ouche.
Cook the Crepes:
  1. Heat a crepe pan or non-stick skillet over medium heat and lightly oil it.
  2. Pour a ladleful batter onto the pan and spread it thinly to form a crepe.
  3. Cook the crepe for a few minutes on each side until golden brown.
Add the Za'atar Topping:
  1. Once the crepe is cooked, spread a generous amount of the za'atar and olive oil mixture on top of the crepe.
Serve:
  1. Serve the Crepe Man'ouche warm.
  2. Optionally, serve alongside sliced tomatoes, cucumbers, onions, and mint leaves for added freshness and flavour.
  3. Enjoy your delicious Crepe Man'ouche!

Notes

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lahmacun / لحم بعجين

Lahmacun

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Prep Time 40 minutes
Cook Time 1 hour
Course: Main Course
Cuisine: Mediterranean
Ingredients Method

Ingredients
  

Dough
  • 4 cups wheat flour
  • 1 1/2 cup liquid milk room temperature
  • 6 tbsp olive oil
  • 1/2 tbsp instant yeast
  • 1/2 tbsp salt
Topping
  • 2 big tomato diced
  • 1 medium capsicum green or red diced
  • 2 medium onions diced
  • 2 gloves garlic minced
  • 1/4 cup parsley chopped
  • 4 tbsp tamoato paste
  • 6 tbsp olive oil
  • 1 tbsp paprika
  • 1 tsp black pepper
  • 1/2 tbsp salt
  • 500 g minced meat

Method
 

  1. In a bowl whisk the yeast in the liquid milk.
  2. Add the ingredients and knead the dough, cover and let it rest for 40 min.
  3. Divide the dough into 8 small balls.
    Let them rest for 5 min.
  4. Roll each of them and top it with the meat mixture.
  5. Bake them in a preheated oven for 5 minutes.
Topping
  1. Put the minced meat in a bowl, add all the ingredients and mix with your hand.