Recipes

Moujadara Recipe October 12 2014

Ingredients

  • 500g lentils
  • 2 cups coarse burghul
  • 4 cups water
  • 1 onion – diced
  • 3 teaspoons of oil
  • 1⁄2 teaspoon salt

Method

  1. Boil the lentils for 10 minutes – drain.
  2. Add the water and the burghul and mix.
  3. Fry the onion in the oil until beginning to brown.
  4. Place on top of the lentil and burghul mix. Cover and cook on low heat until the water has been absorbed.
  5. Serve with tabouli, turnips and tzatziki.

Moroccan Couscous Recipe October 12 2014

Ingredients

Method

  1. Heat up the oil in a large sauce pan, add the onion.
  2. Once the onion turns golden add all the spices and chickpeas.
  3. Add the tomatoes, crushing them as you mix.
  4. Add the water and allow to boil.
  5. Once boiled turn off the heat and add the couscous, stir until well combined.
  6. Serve with tagine or great on its own.

Loubi Be Zeit (Beans in Oil) Recipe October 12 2014

Ingredients

  • 1 onion (diced)
  • 4 garlic cloves (finely chopped)
  • 1.5kg flat green beans (chopped)
  • 3tbsp rice bran oil
  • 2 cans tomatoes or 2-3 fresh tomatoes (cut into chunks)
  • 1 tbsp sea salt
  • 1⁄2 tsp cracked black pepper
  • 1⁄2 tsp ground all spice
  • 1⁄2 tsp dry mint or freshly chopped mint
  • 1 can cannellini beans or mixed beans

Method

  1. Heat the oil in a saucepan then sauté the onions untill golden brown.
  2. Add the green beans, canned beans & spices. Stir to combine ingredients.
  3. Cover & allow to simmer on low heat for 15 minutes.
  4. Add the tomatoes & allow to simmer for a further 10 minutes.
  5. Can be served hot or cold.

Lebanese BBQ - Shich Tawook Recipe October 12 2014

Ingredients

Method

  1. Wash the chicken and dice into cubes.
  2. Mix the garlic oil and spices with the chicken pieces.
  3. Put the marinated pieces onto skewers.
  4. Cook evenly on each side (TIP: the bottom chicken piece should have no pink in the centre).

Lebanese BBQ - Kafta Recipe October 12 2014

Ingredients

  • 1kg of minced lamb (low fat)
  • 1 large onion
  • 1 bunch flat leaf parsley
  • 1 teaspoon salt
  • 1⁄2 teaspoon black pepper
  • 1⁄2 teaspoon mixed spice (baharat)
  • Mint (dried of fresh)

Method

  1. Place the onion in a food processor and process for a few seconds, then add the parsley and continue to process until the mixture is fine – then add the spices
  2. Place the mixture in a bowl and add the mince. Mix well with your hands
  3. Dip your hands in cold water to prevent the meat sticking and make into long thin rolls.
  4. Cook evenly (TIP: can also put kafta on skewer).

Lamb and Date Tagine Recipe October 12 2014

Ingredients

Method

  1. Place oil into the tagine base on a low heat on the stove top.
  2. Dust the meat with the corn flour.
  3. In hot oil fry the meat for 2 minutes each side, remove put aside.
  4. With the remaining oil add the onion. Stir in the garlic, fresh ginger and fresh coriander then add all the remaining herbs and spices to the stove, cook for 5 minutes.
  5. Return the lamb to the hot mixture and stir in the preserved lemon, water and tomato puree. Cover and place into a hot oven (160 degrees) for 11⁄2 to 2 hours, until the meat is tender.
  6. The final minutes in the oven, add the dates to the dish.
  7. Tip: You can add vegetables to the dish, 1⁄2 an hour before the meat is cooked

Kuneffa Recipe October 12 2014

Ingredients

  • 250 kg katafi (shredded pastry)
  • 3 tblsp rice bran oil
  • 500g sweet cheese, shredded
  • 1L of milk
  • 5 tblsp of fine semolina
  • 1⁄2 cup sugar
  • Orange blossom syrup
  • ground pistachio (to serve)

Method

  1. Add the oil to the katafi and mix well.
  2. Place in a warm oven until dry.
  3. Spread half the katafi on the base of a well greased tray leave the other half aside for later.
  4. Evenly spread the cheese on top of the katafi.
  5. In a saucepan, warm up the milk.
  6. Once warm add the sugar and gradually add the semolina, consistently stirring until the mixture thickens.
  7. Carefully pour mixture over the cheese and cover with the other half of katafi.
  8. Bake in the oven at 180 degrees for 30 mins or untill golden brown.
  9. Serve with orange blossom syrup and sprinkle of pistachio.

Kebbeh Recipe October 12 2014

Ingredients

Method

Kebbeh Shell
  1. In a medium bowl, soak burghul.
  2. Remove and drain, place aside.
  3. Process topside in a food processor, then remove.
  4. Process onion 1 tsp salt and 1 tsp pepper in processer.
  5. In a large bowl combine topside, onion mixture and burghul, knead until dough like consistency, you may need to add some water to get the desired consistency. Place mixture aside, covered.
    Kebbel Filling
    1. In a medium frying pan, sauté the finely chopped onion in olive oil.
    2. Add the minced meat and chop well with wooden spoon or spatula.
    3. Add allspice, salt, pepper and dried mint.
    4. Toast the pine nuts separately, then add to the meat mixture. Remove from heat. Allow to cool. Make kebbeh and fry.
    5. Take an egg sized amount of shell mixture and form into a ball, poke a hole in the ball, making a space for filling. Add filling and pinch the top to seal the ball. You can then shape it into a point, or football shape, or leave as a ball.
    6. Fry in hot oil on stove top or in deep fryer for about 10 minutes or until golden brown. Drain on paper towels.
    7. Makes approximately 2 dozen medium sized kebbeh. Great with yogurt Variation - Kebbeh bi saniyi Using the same filling and shell mixture, in a deep tray, one layer of shell mixture followed by a layer of the filling finished with another layer of shell mixture coat with 1⁄2 cup rice bran oil, cut into squares or diamonds and bake at 180-200C until golden.

    Kafta with Baked Potatoes and Tomato October 12 2014

    Ingredients

    • 1kg of minced lamb (low fat)
    • 1 large onion
    • 1 bunch flat leaf parsley
    • 1 teaspoon salt
    • 1⁄2 tsp black pepper
    • 1⁄2 tsp allspice
    • Fresh or dry mint
    • 1kg potato – sliced
    • 1 bottle of tomato purée
    • 3 tomatoes – sliced
    • 1 litre water

    Method

    1. Place the onion in a food processor and process for a few seconds, then add the parsley and continue to process until the mixture is fine – then add the spices.
    2. Place the mixture in a bowl and add the mince. Combine well with your hands.
    3. Dip your hands in cold water to prevent the meat sticking – form the kafta into 3cm balls and flatten.
    4. Place the kafta into a baking dish and place into an oven, at 180°C for 10 to 15 minutes. Add the potato on top and pour the tomato purée and water over the top. Place the sliced tomato and mint on the top. Cover and return to the oven for 30 minutes.
    5. Remove and serve with rice.

    Hommus Recipe October 12 2014

    Ingredients

    Method

    1. Rinse chickpeas thoroughly.
    2. Place chickpeas, tahini, lemon, garlic and salt into a food processer and process until a smooth paste is formed.
    3. Serve topped with extra virgin olive oil and a sprinkling of maras chilli.

    Garlic Chicken and Potatoes Recipe October 12 2014

    Ingredients

    • 1 kg potatoes
    • 1 kg chicken breast fillets
    • 2 cups water
    • 1 whole garlic clove (peeled)
    • 4 tbsp olive oil
    • 3 lemons (squeezed)
    • 1 tsp Shish tawook spice
    • 1 tsp sumac
    • 1⁄2 tsp zaatar
    • 1 tsp sea salt

    Method

    1. Pre-heat oven to 200°C.
    2. Thoroughly wash the potatoes then cut into chunky pieces & place in a large baking tray with the water.
    3. Cut chicken into thick strips.
    4. Put in a bowl and add Shish tawook spice, sea salt & sumac with half the olive oil. Mix thoroughly.
    5. Place the marinated chicken on top of the potatoes & bake for 30 minutes.
    6. Crush the garlic with the sea salt, then mix with the zaatar, lemon juice & the remaining olive oil.
    7. Pour lemon mixture on top of chicken, then return to the oven for a further three minutes.
    8. Remove from oven & serve with rice.

    Flourless Chocolate and Chickpea Biscotti Recipe October 12 2014

    Ingredients

    • 2 egg whites
    • 3/4 cups caster sugar
    • 1 tblsp rose water
    • 11⁄2 chickpea flour
    • 1⁄2 tsp vanilla essence
    • 11⁄2 cups Almond meal
    • 100g chocolate chips
    • 100g roasted chickpeas, crushed
    • 100g ground pistachio

    Method

    1. In a food processor place the egg whites, process until creamy.
    2. Add the caster sugar, vanilla essence, rose water, almond meal and chickpea flour, mixing after adding each one.
    3. Mix in the chocolate.
    4. Once the mixture is mixed well, roll into desired shape.
    5. Roll into the dry chickpeas and pistachios , place on baking tray.
    6. Place in the oven at 180 degrees for 15 minutes or until golden brown.
    7. Wait until cool before eating.

    Flourless Almond Biscotti Recipe October 12 2014

    Ingredients

    • 4 egg whites
    • 2 cups caster sugar
    • 1⁄2 tsp vanilla essence
    • 5 1⁄2 cups almond meal
    • 100g flaked almonds

    Method

    1. In a food processor place the egg whites, process until creamy.
    2. Add the caster sugar, vanilla essence and almond meal mixing after adding each one.
    3. Once the mixture is mixed well, roll into desired shape.
    4. Roll in almond flakes, place on baking tray.
    5. Place in the oven at 180 degrees for 15 minutes or until golden brown.
    6. Allow to cool on a wire rack.

    Fattoush Recipe October 12 2014

    Ingredients

    • 1kg tomato (chopped)
    • 1kg cucumber (sliced)
    • A few spring onion leaves (chopped)
    • A few purslane leaves
    • 1⁄2 bunch continental parsley (finely cut)
    • 1⁄2 bunch fresh mint (can substitute with dry mint)
    • 1 bunch radish (halved)
    • 2tbsp sumac
    • 1tbsp pomegranate molasses
    • 1tbsp sea salt
    • 2-3 lemons (squeezed)
    • 2tbsp olive oil
    • 1-2 packets zaatar crisps (broken)

    Method

    1. Place all the vegetables in a bowl with the spices lemon juice and oil.
    2. Mix together thoroughly.
    3. Just before you are ready to serve the fattoush, add the crisps so that they stay crunchy.

    Fateh Recipe October 12 2014

    Ingredients

    • 1 kg of cooked chickpeas
    • 1 small tub of tahini dip
    • 1⁄4 tsp crushed garlic
    • 1 kg of plain yogurt
    • 1 packet of crispy bread
    • 1 tsp of salt
    • 1 tsp of mixed spice
    • 1 tsp of sumac
    • 1tsp of zaatar

    Method

    1. In a deep tray, place the crispy bread at the bottom.
    2. Mix together chickpeas with the spices and the salt, then layer on top of the bread.
    3. Mix the tahini dip with the yogurt and the garlic and pour it over the chickpeas.

    Garnish Ingredients

    Garnish Method

    1. Heat the oil in a saucepan, add the almonds, fry until they change colour slightly, then add the pine nuts, stir until they are both a golden brown colour.
    2. Sprinkle on top of the dish followed by the parsley.

    Falafel Recipe October 12 2014

    Ingredients

    • 250g of chickpeas
    • 100g faba beans
    • 1 onion
    • 1 garlic clove
    • 1 bunch of parsley
    • 1⁄2 bunch of coriander
    • 1⁄2 tsp cumin
    • 1⁄2 tsp salt
    • 1⁄2 tsp pepper
    • 1 tsp falafel spices
    • 1⁄2 tsp bicarbonate soda

    Method

    1. Soak the chickpeas and the beans overnight
    2. Drain them be just before use
    3. Chop all ingredients (excluding the bicarb) in a food processor
    4. In a large bowl add the bicarb to the mixture mix in properly, leave to set for a few minutes
    5. Using place some paste on top of the falafel ma- chine while holding down the lever, remove excess paste
    6. Release the lever allowing the formed patty to fall into the oil, deep fry until golden brown
    7. Serve with tahini sauce.

    Couscous Salad Recipe October 12 2014

    Ingredients

    • 400g couscous
    • 400ml water (brought to the boil)
    • 60ml olive oil
    • 1⁄2 head of lettuce, roughly chopped
    • 2 tblsp lemon juice
    • 1⁄2 tsp crushed garlic
    • 1tsp salt
    • 1 can of cooked chickpeas, drained and rinsed
    • 1 can of green peas, drained and rinsed

    Method

    1. Place the couscous in a large bowl. Place water and 1 tblsp olive oil in a saucepan, bring to just boiling point, and then pour over the couscous.
    2. Cover and set aside for 5-10 minutes.
    3. In a large bowl, combine the remaining olive oil, the lemon juice, garlic, salt, chickpeas, peas and lettuce.
    4. Fluff couscous with a fork and season with salt and pepper. Add the couscous and stir until well combined.
    5. Can be served warm or cold.

     


    Chickpea Pudding Recipe October 12 2014

    Ingredients

    Pudding

    Topping

    Method

    1. Soak all nuts in water over night: drain just before use.
    2. In a saucepan bring milk to the boil.
    3. Gradually add in the brown rice flour and the chickpea flour while whisking.
    4. Once the mixture thickens, add the orange blossom water and sugar.
    5. Once mixed together, distribute the pudding into small bowls, leave aside to cool.
    6. In a saucepan boil the sugar and water, stir occasionally.
    7. After the mixture has thickened add a squeeze of lemon and orange blossom water, stir until well combined.
    8. Add the drained nuts and split cranberries to the syrup, stir until everything is coated.
    9. Carefully place a small amount of the nut mixture on top of the pre - pared pudding.
    10. Finish with a drizzle of rose syrup to serve, can be served warm or cold.

    Chicken with Yallateef Recipe October 12 2014

    Ingredients

    • 1kg chicken fillets, washed and cut
    • 1 tbsp Yallateef (see separate recipe)
    • 1⁄2 lemon, squeezed
    • 1⁄2 tsp salt
    • 1 tbsp rice bran oil

    Method

    1. Put oil into pan and when hot carefully place the chicken into the pan (be cautious of splattering hot oil).
    2. When chicken is golden brown underneath it's ready to turn over (about three minutes).
    3. Add the yallateef to the chicken.
    4. When ready squeeze the lemon over the chicken and serve with Fattoush.

    Burghul with Lamb & Chickpeas Recipe October 12 2014

    Ingredients

    Method

    1. Place the diced onions in to saucepan and fry in two tablespoons of oil, stir until the onions are translucent. Add the meat until it starts to brown. Then add the yalateef (see separate recipe).
    2. Wash the burghul and add to the meat. Also add the chickpeas, mix well. Add 2 cups of water and salt to taste. Bring to the boil and boil for 3 minutes.
    3. Add the spinach, mix well. Remove from the heat, cover and leave to sit for 5 minutes.
    4. Serve with tzaziki.

     


    Baclava Recipe October 12 2014

    Ingredients

    • 2 packets of filo pastry
    • 800g crushed cashews
    • 500 g unsalted butter
    • 2 tblsp rose water
    • 2 tblsp icing sugar
    • Pinch of nutmeg
    • Pinch of cinnamon
    • 100 g crushed pistachios (to garnish)

    Syrup

    Method

    1. Place the cashews in a bowl with the icing sugar, orange blossom water, nutmeg and cinnamon. Mix well.
    2. Get a tray at least 50mm deep and the size of the filo sheets. Grease the tray with some butter.
    3. Layer 1 packet of the filo pastry in the try, brushing every few layers with butter.
    4. Layer the cashew mixture evenly on top.
    5. Place the other packet of filo pastry on top. There is no need to butter the layers.
    6. Make diagonal cuts about 3.5cm apart through to the bottom of the tray, cut on the diagonal the other way to create a diamond shape.
    7. Brush the remaining butter over the top layer.
    8. Bake for 10 minutes at 220 degrees then reduce the temperature to 180 degrees and bake for approximately 20 – 30 minutes, or until golden.
    9. Prepare the syrup. Heat the sugar, water and lemon in a saucepan until the sugar is dissolved then boil for 5 minutes. Add orange blossom water.
    10. Once the baclava is golden, remove from the oven and re-cut the diamond shapes – then pour the syrup over the top.
    11. Return to the oven for a couple of minutes. Remove, sprinkle with the crushed pistachios.
    12. Leave to cool. Serve. Store in an air tight container for up to 3 weeks.