16/10/2012 0 Comments سلطة السيزرالمقادير:
خسة مقطعة مئة غرام دجاج مشوي ومقطع شرائح نصف كوب مايونيز ملعقة خردل زيت زيتون ملح + بهار أبيض عصير ليمونة واحدة علبة واحدة من سمك الأنشوا قطع توست محمصة ملعقتين جبن برمزان طريقة التحضير: يقطع الخس بشكل خشن ويوضع في طبق التقديم يوضع المايونيز مع سمك الأنشوا في خلاط كهربائي ويطحن المزيج مع إضافة عصير الليمون ومن ثم الزيت والملح والبهار ومعجون الخردل وملعقة واحدة من جبنة البرمزان للحصول على الصلصة تسكب الصلصة على الخس ثم توزع شرائح الدجاج والتوست على الوحه وينثر ما تبقى من جبنة البرمزان على الوجه وتقدم.
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16/10/2012 0 Comments Falafel 1 lb chick peas (soaked for 1 day)
1 md onion 1 md potato (peeled) 4 garlic cloves 1 tsp ground coriander 1 tsp cumin 2 tsp salt 1/2 tsp pepper 1/2 tsp cayenne 1 tsp flour vegetable oil for frying 2 tsp baking soda Drain chick peas. Run with quarter onion and potato through fine holes of the meat grinder along with the garlic two times. Add all remaining ingredients except baking soda and vegetable oil, and mix well. Run through grinder once more, and mix again. Cover and leave to rest for two to three hours. Heat oil for deep frying. While oil is heating add baking soda to the chick pea mixture. With dampened hands, form mixture into balls the size of a walnut, then flatten slightly into a patty. Deep fry, making sure patties are cooked through and are golden brown. Remove from oil with a slotted spoon and drain on paper towels. 16/10/2012 0 Comments Tabouleh3/4 cup burghul wheat
2 cups warm water 2 cups chopped parsley 3/4 cup chopped mint 1/2 cup sliced green onions 1/4 cup olive oil 3 tablespoon lemon juice 2 diced tomatoes 2 teaspoons salt 1 teaspoon pepper Soak the burghul wheat in the warm water for 1/2 hour, or until it is soft. When the burghul wheat is soft, squeeze out any excess water. In a large bowl, combine the burghul wheat, parsley, mint, green onions, olive oil, lemon juice, tomatoes, salt, and pepper. Refrigerate for 1/2 hour before serving. 16/10/2012 0 Comments Kibbeh2 cups medium burghul wheat
2 pounds diced lean lamb 1 medium onion 2 teaspoon salt 1 teaspoon black pepper 1 teaspoon ground allspice Ice chips (as needed) Place the burghul wheat in a bowl, cover with cold water and leave to soak for 10 minutes. Drain the burghul in a colander and squeeze out as much moisture as possible. Place the drained burghul in a dish and chill it along with the lamb for at least 1 hour. Fit a meat grinder with its finest grate and grind the meat twice. Grind the onion twice and combine it with the lamb, burghul, salt, pepper and allspice. Pass this mixture through the grinder twice, adding a little ice chips if mixture begins to feel warm. Place the kibbeh in a bowl and knead it to a smooth paste, adding iced chips when necessary. Place the kibbeh on a plate, cover it with plastic wrap and chill thoroughly. At this point the kibbeh may be consumed raw as kibbeh nayee, or used as the base to any number of cooked kibbeh recipes. 15/10/2012 0 Comments Hummus Bel tahini3 cups chickpeas
1 tablespoon fresh minced garlic 1 cup tahini (sesame butter) 1/2 cup fresh lemon juice 1/4 cup cold water 1 teaspoon salt 1/2 teaspoon cayenne pepper 3 tablespoon virgin olive oil 2 teaspoon paprika 1/4 cup chopped parsley Purée the chickpeas and garlic in a food processor, add the tahini, lemon juice, cold water, salt, and cayenne pepper; purée another minute or two until the mixture is very smooth. To serve: place the hummus on a plate that has been lined with lettuce leaves, make an indentation in the center of the hummus and pour in the olive oil. Sprinkle with paprika and chopped parsley across the hummus 15/10/2012 0 Comments Green Beans with Onions1 pound fresh green beans
2 tablespoon olive oil 1/2 cup diced onion 1 tablespoon minced garlic 1/4 teaspoon ground cinnamon 1/2 teaspoon salt 1/2 teaspoon ground black pepper 2 tablespoon chopped fresh mint 1-1/2 cups canned, diced tomatoes 1/2 cup water or chicken stock 2 tablespoon fresh lemon juice Wash the green beans and pick both ends. Cut them into 2 to 3 inch lengths. Heat the olive oil, over high heat, in a large sauté pan. Add the onions and sauté them until they just begin to caramelize (3-4 minutes), add the garlic and sauté another 2 minutes. Stir in the cinnamon, salt, black pepper and mint; sauté for 2 minutes while stirring. Add the diced tomatoes, water or stock, lemon juice and green beans. Bring to a boil, then reduce the heat to a simmer. Cover the pan and allow the beans to simmer until they are fully cooked (10-15 minutes). 15/10/2012 0 Comments Fattouch2 teaspoons minced garlic
1 teaspoon salt 1 teaspoon pepper 1/2 cup chopped mint 1/2 cup lemon juice 3/4 cup olive oil 1 loaf flatbread 6 leaves romaine lettuce, torn into 1 inch pieces 1 diced cucumber 2 diced tomatoes 1/2 cup sliced green onions 1/2 cup diced bell pepper 1/2 cup chickpeas In a small bowl, combine the garlic, salt, pepper, mint, lemon juice, and olive oil. Let stand for 1/2 hour. Toast the bread in a 350 oven for 5 minutes, or until it is golden brown and crispy. Break the toasted bread into 1 inch pieces. In a large bowl, combine the bread, romaine lettuce, cucumber, tomatoes, green onions, bell pepper, and chickpeas. Drizzle the dressing mixture over the salad, toss it together, and serve at once. 15/10/2012 0 Comments Baba Ghanouj 1 large round eggplant (aubergine)
2 or 3 cloves of garlic 60 milliliters tahina 60 milliliters lemon juice salt, red pepper olive oil chopped parsley slices of red bell pepper to garnish Cook the eggplant in a hot oven or on a fork over the flame of a gas stove. When it is well cooked through and the skin is blackened, douse with cold water, peel, and chop into small pieces. Mash two or three cloves of garlic to a paste with about the same volume of salt. Add eggplant, mash to a smooth consistency and blend the tahina and lemon juice. Serve in a bowl with little olive oil on top and garnish chopped parsley, red pepper slices and a dusting of red pepper. 15/10/2012 0 Comments Baklawa 2 cups of med. chopped pecans (or walnuts)
1/3 cup sugar 1 tsp rose water 1 lb filo dough 1 lb drawn butter or sweet butter 1 basic syrup recipe (2 cups sugar - 1 cup water - few drops of lemon juice - 1 tsp rose water - boiled) Combine nuts, sugar and rose water. Filo dough may be spread in a buttered 10 x 14 inch pan, brushing each layer with butter. Half way through the layering, place nut mixture in 1/2 to 3/4 inch layer. Continue layering buttered filo on top. Cut in diamond shaped pieces. Bake at 300 degrees for one hour, or until golden brown. Pour syrup over baklawa, making sure the dough is well saturated. 15/10/2012 0 Comments Lebanese Chich Barak 1 cup ground meat
1 cup chopped onion 1/4 cup pine nuts 1/2 cup gee (or butter) 1 tsp. salt 1/4 tsp. pepper 6 cloves of garlic 1/2 tsp. chopped coriander This is a well flavored dish of very small meat-filled turnovers, smothered in rich yogurt. The unusual flavor comes from the combination of garlic and coriander. Prepare dough with 1 1/2 cups bread flour, half cup shortening, 1 tsp. salt and half cup cold water. Knead lightly and roll out a thin sheet on floured board. Make the stuffing as follows. Fry onions, pine nuts and meat lightly. Season and mix well. Cut the dough into circles not larger than two inches in diameter. Put a teaspoon of stuffing on each and fold over. Press edges together firmly. Now bend the half circle so that both ends meet. Place on a tray and dry in a slow oven for 15 minutes. Heat one recipe of cooked yogurt and simmer the shish barak until the dough seems cooked. Crushed garlic, salt and coriander should be fried separately and gently in a small amount of gee to enhance their flavors. If fresh coriander is not on the market, use the dried or substitute a few pounded seeds. Add to yogurt and simmer. Serve tepid with rice. |