tag:blogger.com,1999:blog-81049754076784280492024-03-08T02:32:32.740-08:00Hummus RecipesThe hummus recipes blog. Find easy-to-follow recipes for hummus and other traditional Middle Eastern food recipes at the hummus recipes blog.dialahttp://www.blogger.com/profile/13678712648061363121noreply@blogger.comBlogger735125tag:blogger.com,1999:blog-8104975407678428049.post-65750293816812943702018-01-12T16:34:00.001-08:002018-01-12T16:34:37.305-08:00Moughrabiyeh / Spiced Lebanese Couscous with Chicken, Lamb and Baby Onions Recipe<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://4.bp.blogspot.com/-ycJQhRCs9ps/WllT5_0jO2I/AAAAAAAAHIE/NaaTPhCRV_YNQlhfNs8dCvqkdz06fcj0QCLcBGAs/s1600/moughrabiyeh.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Moughrabiyeh" border="0" data-original-height="320" data-original-width="640" height="200" src="https://4.bp.blogspot.com/-ycJQhRCs9ps/WllT5_0jO2I/AAAAAAAAHIE/NaaTPhCRV_YNQlhfNs8dCvqkdz06fcj0QCLcBGAs/s400/moughrabiyeh.jpg" title="Moughrabiyeh" width="400" /></a></div>
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Serves 4-6<br />
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Lebanese couscous is quite different from the North African couscous. The grains are bigger, more like small beads, and you can buy them fresh, as with fresh pasta. However only the dried variety is available outside Lebanon. It is just as good as the fresh moughrabiyeh that is available in Lebanon.<br />
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<b>Ingredients</b><br />
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1 medium chicken, (about 1.5 kg)<br />
300g lamb meat from the shanks, cut into medium-sized pieces<br />
4 Adonis Cinnamon Sticks<br />
1½ tbsp coarse sea salt<br />
½ tsp Adonis Cinnamon Ground<br />
500g dried moughrabiyeh<br />
60g unsalted butter<br />
16 baby onions, peeled<br />
400g net weight ready-cooked chickpeas, rinsed and drained<br />
1 tsp Adonis Moughrabiyeh Spices<br />
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<b>Cooking instructions</b><br />
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Put the chicken in a large saucepan. Add 1.2 liters water. Put the lamb meat in another pan. Add 600 ml water to the lamb. Place each pan over medium-high heat and bring to boil. Just as the water is about to boil, skim the surface clean in both pans. Then add 3 Adonis cinnamon sticks and 1 tablespoon coarse sea salt to the chicken. Add 1 Adonis cinnamon sticks, ½ tablespoon salt and ½ teaspoon Adonis ground cinnamon to the lamb. Reduce the heat to medium under both pans. Boil gently for 1 to 1 ¼ hours.<br />
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Put the dried moughrabiyeh in a bowl, cover with boiling water and let it sit for 15 minutes. Stir as soon as you add the water so that grains do not stick together.<br />
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Melt the butter in a saucepan over low heat. Drain the moughrabiyeh and saute in the butter until the grains are well coated. Set aside.<br />
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Fifteen minutes before the chicken is ready, add the baby onions to the chicken. Cover and cook for 15 minutes, or until the onions are tender and the chicken is done. Add the chickpeas to the lamb.<br />
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Transfer the chicken onto a carving board. Cut into 4 or 8 pieces. Discard the skin and keep warm. With a slotted spoon, transfer the onions from the pan and add to the moughrabiyeh. Strain the chicken stock. With a slotted spoon, remove both lamb and chickpeas and add to the moughrabiyeh. Add 150 ml chicken stock to the moughrabiyeh and season with Adonis moughrabiyeh spices and salt to taste. Mix well. Cook for another 5 minutes, stirring regularly. If the moughrabiyeh is too al dente, add more stock and cook until it is done to your liking. Taste and adjust the seasoning if necessary. Transfer to a preheated serving dish. Arrange the chicken pieces over the moughrabiyeh. Serve immediately.<br />
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dialahttp://www.blogger.com/profile/13678712648061363121noreply@blogger.comtag:blogger.com,1999:blog-8104975407678428049.post-39202324899653019962018-01-12T16:32:00.000-08:002018-01-12T16:32:32.996-08:00Samkeh Harrah / Spicy Baked Fish Recipe<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://2.bp.blogspot.com/-F13bzRbjvRU/WllTX49FqEI/AAAAAAAAHH8/Ecy_c_GmKzsNMJu6EpbiDkCl-bueNgFrwCLcBGAs/s1600/hotfish.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Samkeh Harrah / Spicy Baked Fish" border="0" data-original-height="320" data-original-width="640" height="200" src="https://2.bp.blogspot.com/-F13bzRbjvRU/WllTX49FqEI/AAAAAAAAHH8/Ecy_c_GmKzsNMJu6EpbiDkCl-bueNgFrwCLcBGAs/s400/hotfish.jpg" title="Samkeh Harrah / Spicy Baked Fish" width="400" /></a></div>
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Serves 4-6<br /><br />Samkeh Harrah is specialty of Tripoli, a coastal city north of Beirut and Lebanon's second largest city. The fish is served at room temperature, making it an ideal dish to include in a cold buffet or summer meal. Any of the following fish are suitable for use here: Sea Bass, Sea Bream, Grey Mullet, Cod, Grouper, John Dory, and even Pike, which, although a fresh water fish, has a delicate, firm white flesh that works very well with the stuffing.<br /><br /><b>Ingredients</b><br /><br />One whole white fish (about 1.4 kg), scaled and gutted<br />10 garlic cloves, peeled<br />3 tsp Adonis Hot Fish Spices<br />60g pine nuts<br />60g walnuts<br />400g fresh coriander (2 bunches), most of the stalk discarded, finely chopped<br />1 medium onion, finely chopped<br />1 medium tomato, diced<br />150 ml extra virgin olive oil, plus extra to grease baking dish<br />Juice of lemons, or to taste<br />8 small firm tomatoes, topped, deseeded and drained<br /><br /><b>Cooking instructions</b></span><div>
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<span style="font-family: inherit;">Pull the gills out of the fish without damaging the head. Rinse in cold water. Pat dry with kitchen paper and rub with a little salt, inside and out.<br /><br />Preheat the oven to 180 C.<br /><br />Put the garlic cloves in a food processor, together with the Adonis Hot Fish Spices ground coriander and a pinch of salt. Process until fine. Add the nuts and grind until medium fine - do not pulverize into a fine powder, as the stuffing should retain a nice crunch. Transfer to a mixing bowl. Add the chopped coriander, onion, tomato, olive oil and lemon juice. Add salt to taste. Mix well. Taste and adjust the seasoning if necessary.<br /><br />Sew up about 5 cm of the fish belly, starting from the tail end, to begin forming the pocket for the stuffing. Use a thick thread and prick the needle well inside the edge of the flesh so that it does not come apart during cooking. Put as much stuffing as you can inside the fish and into its mouth, then sew up the rest of the belly to close it. You can use tooth picks or mini metal skewers to close the fish but the presentation will not be a nice as with the sides sewn.<br /><br />Grease a large baking dish with a little olive oil. Place the fish inside it. Wrap left over stuffing in aluminium foil and place next to the fish. Bake in the preheated oven for 40 minutes, or until the fish is done to your liking.<br /><br />Fill the prepared tomato halves with the cooled extra stuffing. Arrange around the fish and serve at room temperature.</span><br /><div style="-webkit-text-stroke-width: 0px; background: 0px 0px rgb(255, 255, 255); border: 0px; clear: both; color: #4f4f4f; font-family: Poppins; font-size: 14px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; outline: 0px; padding: 0px; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-indent: 0px; text-transform: none; transition: all 0.3s ease; vertical-align: baseline; white-space: normal; widows: 2; word-spacing: 0px;">
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dialahttp://www.blogger.com/profile/13678712648061363121noreply@blogger.comtag:blogger.com,1999:blog-8104975407678428049.post-66206536308137447232017-12-31T15:19:00.000-08:002017-12-31T15:19:32.677-08:00Spiced lamb and herby quinoa crumble recipe<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://4.bp.blogspot.com/-xrEGOlXhBLw/WklwN7ofHfI/AAAAAAAAHFs/I7obtwe-6F405ZBZlri2q2bjXyciaY-pQCLcBGAs/s1600/Spiced-lamb-and-herby-quinoa-crumble.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Spiced lamb and herby quinoa crumble" border="0" data-original-height="540" data-original-width="470" src="https://4.bp.blogspot.com/-xrEGOlXhBLw/WklwN7ofHfI/AAAAAAAAHFs/I7obtwe-6F405ZBZlri2q2bjXyciaY-pQCLcBGAs/s1600/Spiced-lamb-and-herby-quinoa-crumble.jpg" title="Spiced lamb and herby quinoa crumble" /></a></div>
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<span style="font-family: inherit;"><span style="background-color: white; color: #5e5e5e;">Serves 4</span><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><span style="background-color: white; color: #5e5e5e;">Hands-on time 50 min, oven time 20-25 min</span><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><span style="background-color: white; color: #5e5e5e;">Easy</span><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><span style="background-color: white; color: #5e5e5e;">Who said a crumble can't be savoury? This one combines spiced lamb with a crunchy quinoa topping for an impressive Middle Eastern-style dish with a difference.</span><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><b style="background: 0px 0px rgb(255, 255, 255); border: 0px; color: #5e5e5e; outline: 0px; padding: 0px; transition: all 0.3s ease; vertical-align: baseline;">Nutritional info per serving</b><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><span style="background-color: white; color: #5e5e5e;">Calories 680kcals</span><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><span style="background-color: white; color: #5e5e5e;">Fat 39.2g (16.8g saturated)</span><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><span style="background-color: white; color: #5e5e5e;">Protein 41.5g</span><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><span style="background-color: white; color: #5e5e5e;">Carbohydrates 38.9g (8.5g sugars)</span><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><span style="background-color: white; color: #5e5e5e;">Fibre 6.1g</span><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><span style="background-color: white; color: #5e5e5e;">Salt 1.5g</span><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><b style="background: 0px 0px rgb(255, 255, 255); border: 0px; color: #5e5e5e; outline: 0px; padding: 0px; transition: all 0.3s ease; vertical-align: baseline;">INGREDIENTS</b><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><span style="background-color: white; color: #5e5e5e;">500g lean British lamb mince</span><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><span style="background-color: white; color: #5e5e5e;">1 tbsp light olive oil</span><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><span style="background-color: white; color: #5e5e5e;">1 red onion, chopped</span><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><span style="background-color: white; color: #5e5e5e;">2 tbsp plain flour</span><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><span style="background-color: white; color: #5e5e5e;">2 tsp ground cumin</span><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><span style="background-color: white; color: #5e5e5e;">2 tsp ground coriander</span><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><span style="background-color: white; color: #5e5e5e;">½ tsp ground cinnamon</span><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><span style="background-color: white; color: #5e5e5e;">1-2 green chillies, chopped</span><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><span style="background-color: white; color: #5e5e5e;">5cm piece fresh ginger, grated</span><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><span style="background-color: white; color: #5e5e5e;">2 fat garlic cloves, crushed</span><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><span style="background-color: white; color: #5e5e5e;">500ml fresh chicken or lamb stock</span><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><span style="background-color: white; color: #5e5e5e;">200ml tomato passata</span><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><span style="background-color: white; color: #5e5e5e;">Seeds ½ pomegranate</span><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><b style="background: 0px 0px rgb(255, 255, 255); border: 0px; color: #5e5e5e; outline: 0px; padding: 0px; transition: all 0.3s ease; vertical-align: baseline;">For the herby quinoa crumble</b><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><span style="background-color: white; color: #5e5e5e;">190g uncooked quinoa, rinsed </span><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><span style="background-color: white; color: #5e5e5e;">2 tbsp extra-virgin olive oil</span><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><span style="background-color: white; color: #5e5e5e;">150g feta, crumbled</span><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><span style="background-color: white; color: #5e5e5e;">Zest 1 lemon</span><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><span style="background-color: white; color: #5e5e5e;">Handful fresh mint, leaves sliced</span><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><span style="background-color: white; color: #5e5e5e;">Handful fresh parsley, leaves chopped</span><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><b style="background: 0px 0px rgb(255, 255, 255); border: 0px; color: #5e5e5e; outline: 0px; padding: 0px; transition: all 0.3s ease; vertical-align: baseline;">You’ll also need…</b><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><span style="background-color: white; color: #5e5e5e;">1 litre ovenproof dish</span><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><b style="background: 0px 0px rgb(255, 255, 255); border: 0px; color: #5e5e5e; outline: 0px; padding: 0px; transition: all 0.3s ease; vertical-align: baseline;">METHOD</b><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><span style="background-color: white; color: #5e5e5e;">1. Fry the mince, without oil, in a non-stick frying pan, breaking it up with a fork or wooden spoon as it browns. Transfer to a colander set over a bowl to drain.</span><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><span style="background-color: white; color: #5e5e5e;">2. Wipe out the pan with kitchen paper, then add the light olive oil and heat. Cook the onion over a low heat for 10 minutes or until softened. Stir in the flour, spices, chillies, ginger and garlic, then cook for 2 minutes. Return the mince to the pan (discard the drained juices) and pour in the stock and passata. Bring to the boil, then turn down the heat and simmer for 25-30 minutes until the sauce has thickened.</span><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><span style="background-color: white; color: #5e5e5e;">3. Meanwhile, simmer 150g of the quinoa in a medium pan of boiling water for 15-20 minutes, or cook according to the pack instructions. Drain well, then set aside in a large bowl for 5 minutes. Fluff up with a fork, then stir in the remaining 40g uncooked quinoa along with the extra-virgin olive oil, feta, lemon zest and most of the herbs (reserve some to garnish). Taste and season. </span><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><span style="background-color: white; color: #5e5e5e;">4. Heat the oven to 190°C/170°C fan/gas 5. Pour the lamb mixture into a 1 litre ovenproof dish, then spoon over the quinoa crumble. Cook for 20-25 minutes until the topping is golden and the sauce is bubbling. Scatter over the pomegranate seeds and reserved herbs to serve.</span><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><b style="background: 0px 0px rgb(255, 255, 255); border: 0px; color: #5e5e5e; outline: 0px; padding: 0px; transition: all 0.3s ease; vertical-align: baseline;">Tips</b><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><span style="background-color: white; color: #5e5e5e;">If you have some wine open (red or white), add a glug to the pan in step 2.</span><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><span style="background-color: white; color: #5e5e5e;">The chillies add flavour rather than heat, so don’t be put off if you’re not a fan of spicy food. If you’re not keen on lamb mince use beef mince instead.</span><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><b style="background: 0px 0px rgb(255, 255, 255); border: 0px; color: #5e5e5e; outline: 0px; padding: 0px; transition: all 0.3s ease; vertical-align: baseline;">To Drink</b><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><span style="background-color: white; color: #5e5e5e;">A Spanish red, especially a young tempranillo or garnacha, is a lively match.</span></span></div>
dialahttp://www.blogger.com/profile/13678712648061363121noreply@blogger.comtag:blogger.com,1999:blog-8104975407678428049.post-6510846299873891972017-12-30T04:06:00.000-08:002017-12-30T04:06:11.619-08:00Fried chicken biryani recipe<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://2.bp.blogspot.com/-BOC_ABtKQCk/WkeAeLd5RZI/AAAAAAAAHEk/ChkKz94gjtQLZ2befXlrgrM859ZAU98gwCLcBGAs/s1600/Fried-chicken-biryani.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Fried chicken biryani" border="0" data-original-height="360" data-original-width="640" height="225" src="https://2.bp.blogspot.com/-BOC_ABtKQCk/WkeAeLd5RZI/AAAAAAAAHEk/ChkKz94gjtQLZ2befXlrgrM859ZAU98gwCLcBGAs/s400/Fried-chicken-biryani.jpg" title="Fried chicken biryani" width="400" /></a></div>
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<span style="font-family: inherit;"><span style="background-color: white; color: #5e5e5e;">"Biryani " is a mixed rice dish with spices, rice, meat or vegetables. Though biryani is originated in Persia, it is more popular in malabar areas in Kerala.Here am sharing a special chicken fried Dum biryani. For this you can either deep fry or shallow fry the chicken, then mixed with the gravy / masala and finally the dum process which makes the biryani heavenly taste.</span><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><b style="background: 0px 0px rgb(255, 255, 255); border: 0px; color: #5e5e5e; outline: 0px; padding: 0px; transition: all 0.3s ease; vertical-align: baseline;">INGREDIENTS</b><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><b style="background: 0px 0px rgb(255, 255, 255); border: 0px; color: #5e5e5e; outline: 0px; padding: 0px; transition: all 0.3s ease; vertical-align: baseline;">Marinade</b><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><span style="background-color: white; color: #5e5e5e;">1000 grams Chicken</span><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><span style="background-color: white; color: #5e5e5e;">1 tablespoon turmeric</span><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><span style="background-color: white; color: #5e5e5e;">2 tablespoon Chicken masala</span><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><span style="background-color: white; color: #5e5e5e;">1/2 tablespoon red chilli powder</span><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><span style="background-color: white; color: #5e5e5e;">1 tablespoon garam masala</span><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><span style="background-color: white; color: #5e5e5e;">1 tablespoon Paprika Powder or Kashmiri Red Chilli</span><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><span style="background-color: white; color: #5e5e5e;">1/2 tablespoon pepper powder</span><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><span style="background-color: white; color: #5e5e5e;">3 tablespoon Yoghurt / Lime Juice</span><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><span style="background-color: white; color: #5e5e5e;">Salt to taste</span><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><span style="background-color: white; color: #5e5e5e;">8 tablespoon Oil</span><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><b style="background: 0px 0px rgb(255, 255, 255); border: 0px; color: #5e5e5e; outline: 0px; padding: 0px; transition: all 0.3s ease; vertical-align: baseline;">Gravy</b><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><span style="background-color: white; color: #5e5e5e;">2 bulbs(approx 80 grams) garlic</span><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><span style="background-color: white; color: #5e5e5e;">100 grams Ginger</span><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><span style="background-color: white; color: #5e5e5e;">4 (approx 580 rams) ripe tomatoes</span><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><span style="background-color: white; color: #5e5e5e;">3 (approx 400 grams) red onion</span><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><span style="background-color: white; color: #5e5e5e;">3 tablepoon Oil</span><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><span style="background-color: white; color: #5e5e5e;">Salt to taste</span><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><b style="background: 0px 0px rgb(255, 255, 255); border: 0px; color: #5e5e5e; outline: 0px; padding: 0px; transition: all 0.3s ease; vertical-align: baseline;">Garnish</b><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><span style="background-color: white; color: #5e5e5e;">2 (approx 250 grams) onion</span><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><span style="background-color: white; color: #5e5e5e;">1 bunch coriander leaves</span><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><span style="background-color: white; color: #5e5e5e;">25 numbers Cashew nuts</span><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><span style="background-color: white; color: #5e5e5e;">3 tablespoon ghee</span><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><span style="background-color: white; color: #5e5e5e;">2 tablespoon Oil</span><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><span style="background-color: white; color: #5e5e5e;">salt to taste</span><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><b style="background: 0px 0px rgb(255, 255, 255); border: 0px; color: #5e5e5e; outline: 0px; padding: 0px; transition: all 0.3s ease; vertical-align: baseline;">Rice</b><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><span style="background-color: white; color: #5e5e5e;">5 cups Water</span><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><span style="background-color: white; color: #5e5e5e;">3 cups(approx 600 grams1) Tilda Basmati Rice</span><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><span style="background-color: white; color: #5e5e5e;">1 inch Dried Ginger</span><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><span style="background-color: white; color: #5e5e5e;">5 numbers Pepper Corns</span><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><span style="background-color: white; color: #5e5e5e;">5 numbers green cardamoms</span><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><span style="background-color: white; color: #5e5e5e;">1 Star Anise</span><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><span style="background-color: white; color: #5e5e5e;">3 inch cinnamon stick</span><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><span style="background-color: white; color: #5e5e5e;">2 numbers Cloves</span><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><span style="background-color: white; color: #5e5e5e;">1 Bay Leaf</span><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><span style="background-color: white; color: #5e5e5e;">1/2 tablespoon ghee</span><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><span style="background-color: white; color: #5e5e5e;">salt to taste</span><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><span style="background-color: white; color: #5e5e5e;">15×15 inch Cheese Cloth</span><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><span style="background-color: white; color: #5e5e5e;">5 inch Cotton String</span><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><b style="background: 0px 0px rgb(255, 255, 255); border: 0px; color: #5e5e5e; outline: 0px; padding: 0px; transition: all 0.3s ease; vertical-align: baseline;">Dough</b><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><span style="background-color: white; color: #5e5e5e;">1 cup plain flour</span><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><span style="background-color: white; color: #5e5e5e;">Water as required</span><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><b style="background: 0px 0px rgb(255, 255, 255); border: 0px; color: #5e5e5e; outline: 0px; padding: 0px; transition: all 0.3s ease; vertical-align: baseline;">Instructions</b></span><br />
<ol style="background-color: white; color: #5e5e5e; line-height: 1.5; outline: 0px; transition: all 0.3s ease;">
<li style="background: 0px 0px; border: 0px; line-height: 1.5; margin: 5px 0px; outline: 0px; padding: 0px; transition: all 0.3s ease; vertical-align: baseline;"><span style="font-family: inherit;">Chicken – I choose drumsticks and thighs, (thigh has the best meat of chicken). Skin removed, and shave off most fat.</span></li>
<li style="background: 0px 0px; border: 0px; line-height: 1.5; margin: 5px 0px; outline: 0px; padding: 0px; transition: all 0.3s ease; vertical-align: baseline;"><span style="font-family: inherit;">Mix all ingredients (except oil) under ‘marinade’ and rub into the chicken, marinate overnight for best results, if not atleast for 4 hours in a fridge, covered.</span></li>
<li style="background: 0px 0px; border: 0px; line-height: 1.5; margin: 5px 0px; outline: 0px; padding: 0px; transition: all 0.3s ease; vertical-align: baseline;"><span style="font-family: inherit;">Chop ginger / garlic / tomatoes / onion finely and store separately.</span></li>
<li style="background: 0px 0px; border: 0px; line-height: 1.5; margin: 5px 0px; outline: 0px; padding: 0px; transition: all 0.3s ease; vertical-align: baseline;"><span style="font-family: inherit;">Clean and cut the coriander leaves.</span></li>
<li style="background: 0px 0px; border: 0px; line-height: 1.5; margin: 5px 0px; outline: 0px; padding: 0px; transition: all 0.3s ease; vertical-align: baseline;"><span style="font-family: inherit;">Wash rice once and soak in cold water for 30 minutes. Drain, keep aside till required.</span></li>
<li style="background: 0px 0px; border: 0px; line-height: 1.5; margin: 5px 0px; outline: 0px; padding: 0px; transition: all 0.3s ease; vertical-align: baseline;"><b style="background: 0px 0px; border: 0px; outline: 0px; padding: 0px; transition: all 0.3s ease; vertical-align: baseline;"><span style="font-family: inherit;">Step 1 – Frying Chicken</span></b></li>
<li style="background: 0px 0px; border: 0px; line-height: 1.5; margin: 5px 0px; outline: 0px; padding: 0px; transition: all 0.3s ease; vertical-align: baseline;"><span style="font-family: inherit;">In a non-stick pan, heat half the oil under ‘marinade‘ section, fry half at a time, the chicken pieces, about 6 minutes on each side. Maximum for about 15 minutes, as we want only about 70% done chicken.</span></li>
<li style="background: 0px 0px; border: 0px; line-height: 1.5; margin: 5px 0px; outline: 0px; padding: 0px; transition: all 0.3s ease; vertical-align: baseline;"><span style="font-family: inherit;">Using a slotted spoon, spoon the fried pieces onto a plate spread with kitchen towel, to absorb excess oil.</span></li>
<li style="background: 0px 0px; border: 0px; line-height: 1.5; margin: 5px 0px; outline: 0px; padding: 0px; transition: all 0.3s ease; vertical-align: baseline;"><b style="background: 0px 0px; border: 0px; outline: 0px; padding: 0px; transition: all 0.3s ease; vertical-align: baseline;"><span style="font-family: inherit;">Step 2 – Preparing the Garnish</span></b></li>
<li style="background: 0px 0px; border: 0px; line-height: 1.5; margin: 5px 0px; outline: 0px; padding: 0px; transition: all 0.3s ease; vertical-align: baseline;"><span style="font-family: inherit;">While the chicken is getting fried, heat oil under the ‘Garnish‘ section, sauté the cashew nuts for about 2 minutes on low flame, till lightly golden brown on all sides equally.</span></li>
<li style="background: 0px 0px; border: 0px; line-height: 1.5; margin: 5px 0px; outline: 0px; padding: 0px; transition: all 0.3s ease; vertical-align: baseline;"><span style="font-family: inherit;">In the same oil, fry the onions till they are crispy. Add salt while doing this, this helps the onion sweat fast and get crispy.</span></li>
<li style="background: 0px 0px; border: 0px; line-height: 1.5; margin: 5px 0px; outline: 0px; padding: 0px; transition: all 0.3s ease; vertical-align: baseline;"><span style="font-family: inherit;">Keep aside till needed.</span></li>
<li style="background: 0px 0px; border: 0px; line-height: 1.5; margin: 5px 0px; outline: 0px; padding: 0px; transition: all 0.3s ease; vertical-align: baseline;"><b style="background: 0px 0px; border: 0px; outline: 0px; padding: 0px; transition: all 0.3s ease; vertical-align: baseline;"><span style="font-family: inherit;">Step 3 – Preparing the Gravy</span></b></li>
<li style="background: 0px 0px; border: 0px; line-height: 1.5; margin: 5px 0px; outline: 0px; padding: 0px; transition: all 0.3s ease; vertical-align: baseline;"><span style="font-family: inherit;">Heat the oil under the ‘Gravy Section‘, sauté the onions along with salt, on medium flame till soft and caramelised (about 15 minutes), while stirring occasionally.</span></li>
<li style="background: 0px 0px; border: 0px; line-height: 1.5; margin: 5px 0px; outline: 0px; padding: 0px; transition: all 0.3s ease; vertical-align: baseline;"><span style="font-family: inherit;">Add ginger and garlic and sauté for 5 minutes.</span></li>
<li style="background: 0px 0px; border: 0px; line-height: 1.5; margin: 5px 0px; outline: 0px; padding: 0px; transition: all 0.3s ease; vertical-align: baseline;"><span style="font-family: inherit;">Add the tomatoes and sauté till soft and melted, about 15 minutes on medium flame.</span></li>
<li style="background: 0px 0px; border: 0px; line-height: 1.5; margin: 5px 0px; outline: 0px; padding: 0px; transition: all 0.3s ease; vertical-align: baseline;"><b style="background: 0px 0px; border: 0px; outline: 0px; padding: 0px; transition: all 0.3s ease; vertical-align: baseline;"><span style="font-family: inherit;">Step 4 – Rice</span></b></li>
<li style="background: 0px 0px; border: 0px; line-height: 1.5; margin: 5px 0px; outline: 0px; padding: 0px; transition: all 0.3s ease; vertical-align: baseline;"><span style="font-family: inherit;">In the cheese cloth, gather all spices under the ‘Rice‘ section and tie it up, this is known as `Potli` in Northern India.</span></li>
<li style="background: 0px 0px; border: 0px; line-height: 1.5; margin: 5px 0px; outline: 0px; padding: 0px; transition: all 0.3s ease; vertical-align: baseline;"><span style="font-family: inherit;">Bring to boil the water along with salt, ghee and polti, lower the flame. Remove the potli.</span></li>
<li style="background: 0px 0px; border: 0px; line-height: 1.5; margin: 5px 0px; outline: 0px; padding: 0px; transition: all 0.3s ease; vertical-align: baseline;"><span style="font-family: inherit;">Tip over the rice, bring it to boil, lower flame and simmer for 10 minutes till about 50% done.</span></li>
<li style="background: 0px 0px; border: 0px; line-height: 1.5; margin: 5px 0px; outline: 0px; padding: 0px; transition: all 0.3s ease; vertical-align: baseline;"><span style="font-family: inherit;">Leave it open, or better still spread on a large serving tray and allow the steam to escape and the rice to cool down, this prevents the rice from further cooking.</span></li>
<li style="background: 0px 0px; border: 0px; line-height: 1.5; margin: 5px 0px; outline: 0px; padding: 0px; transition: all 0.3s ease; vertical-align: baseline;"><b style="background: 0px 0px; border: 0px; outline: 0px; padding: 0px; transition: all 0.3s ease; vertical-align: baseline;"><span style="font-family: inherit;">Step – 5 Layering and Baking</span></b></li>
<li style="background: 0px 0px; border: 0px; line-height: 1.5; margin: 5px 0px; outline: 0px; padding: 0px; transition: all 0.3s ease; vertical-align: baseline;"><span style="font-family: inherit;">Make a dough of the flour and water under the ‘dough‘ section, roll into a long strip and apply on the edges of the deep bottomed pan.</span></li>
<li style="background: 0px 0px; border: 0px; line-height: 1.5; margin: 5px 0px; outline: 0px; padding: 0px; transition: all 0.3s ease; vertical-align: baseline;"><span style="font-family: inherit;">Apply 1 tbsp ghee on all sides of the vessel, (use the ghee mentioned in the ‘Garnish‘ section).</span></li>
<li style="background: 0px 0px; border: 0px; line-height: 1.5; margin: 5px 0px; outline: 0px; padding: 0px; transition: all 0.3s ease; vertical-align: baseline;"><span style="font-family: inherit;">Spread a layer of gravy and some chicken pieces. Top it with a layer of rice and spread little ghee, cashew nuts and coriander leaves.</span></li>
<li style="background: 0px 0px; border: 0px; line-height: 1.5; margin: 5px 0px; outline: 0px; padding: 0px; transition: all 0.3s ease; vertical-align: baseline;"><span style="font-family: inherit;">Repeat the above step till you have a last layer of rice, decorate with the remaining, coriander leaves, cashew nuts, fried onions and ghee, evenly across the top.</span></li>
<li style="background: 0px 0px; border: 0px; line-height: 1.5; margin: 5px 0px; outline: 0px; padding: 0px; transition: all 0.3s ease; vertical-align: baseline;"><span style="font-family: inherit;">Secure the lid on the dough. In a pre-heated oven, cook for 30 mins on medium.</span></li>
<li style="background: 0px 0px; border: 0px; line-height: 1.5; margin: 5px 0px; outline: 0px; padding: 0px; transition: all 0.3s ease; vertical-align: baseline;"><span style="font-family: inherit;">Serve hot with a cooling cucumber raita, lime pickle, masala poppadum and sweetened Indian butter milk (aka Lassi).</span></li>
<li style="background: 0px 0px; border: 0px; line-height: 1.5; margin: 5px 0px; outline: 0px; padding: 0px; transition: all 0.3s ease; vertical-align: baseline;"><span style="font-family: inherit;">You could also hard-boil eggs, quarter them and decorate on the rice.</span></li>
</ol>
</div>
dialahttp://www.blogger.com/profile/13678712648061363121noreply@blogger.comtag:blogger.com,1999:blog-8104975407678428049.post-43795251598456916082017-12-25T07:49:00.000-08:002017-12-25T07:49:10.479-08:00Kibbeh Bil-Saniyeh / Baked Kibbeh Recipe<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://4.bp.blogspot.com/-ijtiNoS5ets/WkEddT1FJrI/AAAAAAAAHDc/m7UBpcrfjwQLO_EczqlORFyMkfJMD3BHACLcBGAs/s1600/kibbeh.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Kibbeh Bil-Saniyeh / Baked Kibbeh" border="0" data-original-height="200" data-original-width="400" height="200" src="https://4.bp.blogspot.com/-ijtiNoS5ets/WkEddT1FJrI/AAAAAAAAHDc/m7UBpcrfjwQLO_EczqlORFyMkfJMD3BHACLcBGAs/s400/kibbeh.jpg" title="Kibbeh Bil-Saniyeh / Baked Kibbeh" width="400" /></a></div>
<span style="font-family: inherit;"><span style="background-color: white; color: #222222;"><br /></span></span>
<span style="font-family: inherit;"><span style="background-color: white; color: #222222;">Kibbeh</span><span style="background-color: white; color: #5e5e5e;"> is one of Lebanon's great national dishes and until the arrival of the food processor, the meat was pounded by hand in a marble or stone mortar (jorn) with a wooden pestlem(m'daqqa). Because of the time and effort involved in its preparation, kibbeh was - and still is - a festive dish. It is a highly seasoned mixture of finely minced lamb, burghul and very finely chopped onion. When it is served raw, kibbeh is made with less burghul and a handful of crushed basil or mint leaves are added to give the meat a fresh, fragrant flavor. A little liyeh (fat from the sheep's tail) is also added to make it more velvety.</span><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><b style="background: 0px 0px rgb(255, 255, 255); border: 0px; color: #5e5e5e; outline: 0px; padding: 0px; transition: all 0.3s ease; vertical-align: baseline;">Ingredients</b><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><span style="background-color: white; color: #5e5e5e;">90g unsalted butter, plus extra to grease baking dish</span><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><span style="background-color: white; color: #5e5e5e;">60g pine nuts</span><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><span style="background-color: white; color: #5e5e5e;">500g large onions,</span><span style="background: 0px 0px rgb(255, 255, 255); border: 0px; color: #5e5e5e; outline: 0px; padding: 0px; transition: all 0.3s ease; vertical-align: baseline; white-space: pre;"> </span><span style="background-color: white; color: #5e5e5e;">finely chopped</span><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><span style="background-color: white; color: #5e5e5e;">200g lean minced</span><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><span style="background-color: white; color: #5e5e5e;">4 ½ tsp Adonis Kibbeh Spices</span><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><span style="background-color: white; color: #5e5e5e;">1 medium onion, peeled and quartered</span><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><span style="background-color: white; color: #5e5e5e;">500g lamb from the leg, boned, skinned, defatted and finely minced</span><span style="background: 0px 0px rgb(255, 255, 255); border: 0px; color: #5e5e5e; outline: 0px; padding: 0px; transition: all 0.3s ease; vertical-align: baseline; white-space: pre;"> </span><span style="background-color: white; color: #5e5e5e;">200g fine burghul</span><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><span style="background-color: white; color: #5e5e5e;">4 ½ tsp Adonis Kibbeh Spices</span><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><span style="background-color: white; color: #5e5e5e;">Unsalted butter</span><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><b style="background: 0px 0px rgb(255, 255, 255); border: 0px; color: #5e5e5e; outline: 0px; padding: 0px; transition: all 0.3s ease; vertical-align: baseline;">Cooking instructions</b><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><span style="background-color: white; color: #5e5e5e;">Melt the butter in a deep frying pan over a medium heat. Saute the pine nuts, stirring constantly until golden brown. Remove with a slotted spoon onto a double layer of kitchen paper. Saute the chopped onion in the same butter until soft and transparent. Add the minced meat and cook until it loses all traces of pink. Keep mashing and stirring the meat with the back of a wooden spoon or fork so that it separates well and does not form lumps. Remove from the heat. Season with the Adonis Kibbeh Spices and salt to taste. Add the pine nuts. Mix well. Taste and adjust the seasoning if necessary. Set aside.</span><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><span style="background-color: white; color: #5e5e5e;">Put the quartered onion in a food processor and until very finely chopped. Add the minced meat, Adonis Kibbeh Spices and salt to taste and process together until smooth. Prepare a bowl of lightly salted water and have it on hand.</span><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><span style="background-color: white; color: #5e5e5e;">Wash the burghul in two or three changes of cold water. Drain well and add to the meat. Mix with your hand; dipping it every now and then in the salted water to moisten both your hand and the kibbeh. Knead until the mixture is well blended. Taste and adjust the seasoning if necessary.</span><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><span style="background-color: white; color: #5e5e5e;">Grease a deep baking dish about 30x20x5 cm with a little butter. Preheat the oven to 180° C.</span><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><span style="background-color: white; color: #5e5e5e;">Divide the kibbeh in two equal parts. Moisten your hands in the salted water and pinch off a handful of kibbeh from one piece. Flatten it between your palms to a thickness of about 1 cm and place on the bottom of the baking dish, starting from one edge. Smooth it evenly with your fingers. Pinch off another handful from the same piece of kibbe. Flatten and lay next to the first piece, slightly overlapping it. Dip your fingers in water and smooth the pieces together until the joint disappears. Be sure to connect the kibbeh pieces well so that they do not come apart during cooking. Continue the above process until you have covered the bottom of the pan. Go over the whole layer with moistened fingers to even it out.</span><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><span style="background-color: white; color: #5e5e5e;">Spread the stuffing evenly over the kibbeh and make a top layer, using the other half of the kibbeh and laying it over the stuffing in the same way as with the bottom layer. You may find the top layer slightly more difficult to do as you will be laying it over the loose stuffing instead of the smooth surface of the baking dish. Do not worry. You will soon get the hang of it.</span><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><span style="background-color: white; color: #5e5e5e;">Cut the pie into quarters, then with a knife make shallow incisions to draw a geometric pattern across the top of each quarter. The decoration work is time consuming and can be omitted without affecting the taste, although the presentation will be less attractive and less traditional. Press your index finger in the middle to make a hole. Place a knob of butter over the hole and one knob of butter over each of the quarters. Insert a round-pointed knife between the edge of the kibbeh and the side of the pan and slide it all alongside the edge to detach the kibbeh from the sides of the pan.</span><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><span style="background-color: white; color: #5e5e5e;">Bake in the preheated oven for 15 to 20 minutes, or until the pie has shrunk and the meat is just done. Serve hot or warm with a yoghurt and cucumber salad.</span></span><br />
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dialahttp://www.blogger.com/profile/13678712648061363121noreply@blogger.comtag:blogger.com,1999:blog-8104975407678428049.post-10732833287983648542017-12-25T07:46:00.000-08:002017-12-25T07:46:01.778-08:00Kaftah / Minced Meat Kebabs Recipe<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://3.bp.blogspot.com/-jykGhWvD5DU/WkEc9CStn9I/AAAAAAAAHDY/7jf1gKzg27EYrS35iQRh4UQYjkyFlP92QCLcBGAs/s1600/kaftah.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Kaftah / Minced Meat Kebabs" border="0" data-original-height="200" data-original-width="400" height="200" src="https://3.bp.blogspot.com/-jykGhWvD5DU/WkEc9CStn9I/AAAAAAAAHDY/7jf1gKzg27EYrS35iQRh4UQYjkyFlP92QCLcBGAs/s400/kaftah.jpg" title="Kaftah / Minced Meat Kebabs" width="400" /></a></div>
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<span style="font-family: inherit;"><span style="background-color: white; color: #5e5e5e;">Serves 4</span><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><span style="background-color: white; color: #222222;">Kaftah</span><span style="background-color: white; color: #5e5e5e;"> is traditionally molded onto skewers to make a kind of minced meat Sausage but you can just as easily shape it into patties or meat balls to either grill or cook over the stove, preferably in a non-stick pan.</span><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><b style="background: 0px 0px rgb(255, 255, 255); border: 0px; color: #5e5e5e; outline: 0px; padding: 0px; transition: all 0.3s ease; vertical-align: baseline;">Ingredients</b><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><span style="background-color: white; color: #5e5e5e;">2 medium onions, peeled and quartered</span><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><span style="background-color: white; color: #5e5e5e;">50g flat-leaf parsley (1/4 bunch), leaves only</span><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><span style="background-color: white; color: #5e5e5e;">600g minced lamb, preferably from the shoulder</span><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><span style="background-color: white; color: #5e5e5e;">1 tsp Adonis Kaftah Spices</span><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><span style="background-color: white; color: #5e5e5e;">Sea salt</span><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><span style="background-color: white; color: #5e5e5e;">2 medium onions, thinly sliced</span><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><span style="background-color: white; color: #5e5e5e;">2 tbsp coarsely chopped flat-leaf parsley</span><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><span style="background-color: white; color: #5e5e5e;">2 tbsp Adonis sumac</span><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><span style="background-color: white; color: #5e5e5e;">1 tbsp lemon juice</span><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><span style="background-color: white; color: #5e5e5e;">1 tbsp extra virgin olive oil</span><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><span style="background-color: white; color: #5e5e5e;">1 large pita bread, opened at the seam</span><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><b style="background: 0px 0px rgb(255, 255, 255); border: 0px; color: #5e5e5e; outline: 0px; padding: 0px; transition: all 0.3s ease; vertical-align: baseline;">Cooking instructions</b><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><span style="background-color: white; color: #5e5e5e;">Put the onion and parsley in a food processor and process until finely chopped. Transfer to a mixing bowl; add the minced lamb, Adonis kaftah spices and salt . Mix well with your hands until well blended. Taste and adjust the seasoning if necessary. Divide the meat into 12 equal portions.</span><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><span style="background-color: white; color: #5e5e5e;">Pre-heat your grill to high, or prepare a charcoal barbecue.</span><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><span style="background-color: white; color: #5e5e5e;">Roll each portion of kaftah into a ball. Place one ball of kaftah in the palm of your hand, take a long skewer, preferably a flat one as the meat will hold better onto it, and start wrapping the meat around the skewer, squeezing it upwards, then downwards to bind it around the skewer in the shape of a long sausage. Grill for 2-3 minutes on each side, or until the meat is done to your liking.</span><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><span style="background-color: white; color: #5e5e5e;">Mix the ingredients for the salad garnish together. Season with salt and Adonis Sumac to taste. Arrange the two layers of pita, one on top of the other, rough side up. Spread the garnish over the bread. Then slide the kaftah off the skewers onto the salad garnish. Serve immediately.</span></span></div>
dialahttp://www.blogger.com/profile/13678712648061363121noreply@blogger.comtag:blogger.com,1999:blog-8104975407678428049.post-32595755539358766722017-12-25T07:43:00.001-08:002017-12-25T07:43:36.721-08:00Meat Crescents / Sanbusak bil-lahmeh Recipe<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://1.bp.blogspot.com/-D5Cnx5GOAfs/WkEcZMyIfbI/AAAAAAAAHDQ/V0A5mF3TbBolwMkOGpPERGHrmzA08fLzACLcBGAs/s1600/sanbusik.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Meat Crescents / Sanbusak bil-lahmeh" border="0" data-original-height="200" data-original-width="400" height="200" src="https://1.bp.blogspot.com/-D5Cnx5GOAfs/WkEcZMyIfbI/AAAAAAAAHDQ/V0A5mF3TbBolwMkOGpPERGHrmzA08fLzACLcBGAs/s400/sanbusik.jpg" title="Meat Crescents / Sanbusak bil-lahmeh" width="400" /></a></div>
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<span style="font-family: inherit;"><span style="background-color: white; color: #5e5e5e;">Makes 25-30</span><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><span style="background-color: white; color: #5e5e5e;">You can vary on the taste here by replacing the lemon juice</span><span style="background: 0px 0px rgb(255, 255, 255); border: 0px; color: #5e5e5e; outline: 0px; padding: 0px; transition: all 0.3s ease; vertical-align: baseline; white-space: pre;"> </span><span style="background-color: white; color: #5e5e5e;">with either vinegar, verjuice or pomegranate syrup. Each</span><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><b style="background: 0px 0px rgb(255, 255, 255); border: 0px; color: #5e5e5e; outline: 0px; padding: 0px; transition: all 0.3s ease; vertical-align: baseline;">Ingredients</b><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><span style="background-color: white; color: #5e5e5e;">150 g plain white flour</span><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><span style="background-color: white; color: #5e5e5e;">¼ tsp salt</span><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><span style="background-color: white; color: #5e5e5e;">1 tbsp extra virgin olive oil, plus extra to brush dough</span><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><span style="background-color: white; color: #5e5e5e;">50g unsalted butter</span><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><span style="background-color: white; color: #5e5e5e;">25g pine nuts</span><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><span style="background-color: white; color: #5e5e5e;">125g lean minced lamb</span><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><span style="background-color: white; color: #5e5e5e;">¼ tsp Adonis ground cinnamon</span><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><span style="background-color: white; color: #5e5e5e;">½ tsp Adonis Seven Spices</span><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><span style="background-color: white; color: #5e5e5e;">1/8 tsp Adonis ground black pepper</span><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><span style="background-color: white; color: #5e5e5e;">2 tsp lemon juice (or your choice of variation mentioned above)</span><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><span style="background-color: white; color: #5e5e5e;">Salt to taste</span><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><span style="background-color: white; color: #5e5e5e;">Vegetable oil for frying</span><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><b style="background: 0px 0px rgb(255, 255, 255); border: 0px; color: #5e5e5e; outline: 0px; padding: 0px; transition: all 0.3s ease; vertical-align: baseline;">Cooking instructions</b><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><span style="background-color: white; color: #5e5e5e;">Mix the flour and salt in a mixing bowl and make a well in the centre. Add the oil to the well and, with the tip of your fingers, mix the oil with the flour until well incorporated. Gradually add 90-100 ml water (it is difficult to measure the exact amount of water as it depends on the brand of flour you are using) knead until you have rough dough.</span><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><span style="background-color: white; color: #5e5e5e;">Remove the dough onto a lightly floured surface and knead for 3 minutes. Invert the bowl over the dough and let it rest for 15 minutes. Knead for another 3 minutes, or until the dough is smooth and elastic. Form into a ball, cover with a damp cloth and let it rest for 5 to 10 minutes.</span><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><span style="background-color: white; color: #5e5e5e;">Melt the butter in a frying pan over medium heat. Add the pine nuts and saute, stirring constantly until golden brown. Remove with a slotted spoon onto a double layer of kitchen paper to drain of the excess fat. Cook the minced meat in the same butter, stirring and mashing it with the pack of a wooden spoon or fork so that it separates well and does not form lumps until it loses all traces of pink. Season with Adonis cinnamon, Adonis Seven Spices, Adonis ground black pepper, and salt to taste. Add the lemon juice (or vinegar, very juice or pomegranate syrup) and sauteed pine nuts. Cook for another minutes or so. Taste and adjust the seasoning if necessary. Set aside.</span><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><span style="background-color: white; color: #5e5e5e;">Divide the dough into two balls. Place one on a lightly floured surface. Flatten it slightly and sprinkle with a little flour. Roll out into a large circle, about 2 mm thick, turning over the dough regularly and sprinkling with a little flour every now and then so that it does not stick. Use a 7 cm round pastry cutter to cut the flattened pastry into as many circles as you can. Pick up the excess pastry, knead together and let it rest under the damp cloth.</span><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><span style="background-color: white; color: #5e5e5e;">Turn the circles over. Then take one and lay it on the fingers of one hand. Put a tea spoon (or less if you are making smaller crescents) of the meat filling in the middle and fold the dough over the meat, aligning the edges to form a half circles. With your free thumb and index finger, pinch the edges together into a thin flat edge, starting at one end of the half circle. Slide the filled pastry onto the tips of your fingers so that the flat edge is on the outside. Pinch the end that is furthest from you to flatten it even more and fold it towards you into a little diagonal pleat. Continue pinching and pleating the edge until you form a fluted edge (or until you form a border resembling a twisted cord)- this is done to decorate as well as to seal the pastry tightly together so that it does not open during frying. Place the finished crescents until you finish the first lot of circles.</span><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><span style="background-color: white; color: #5e5e5e;">Fill a large frying pan with enough vegetable oil to deep fry the pastries and place the pan over a medium-high heat. When the oil is hot - test with the corner of one pastry; if the oil bubbles around it, it is ready - slide in as many crescents as will fit comfortably in the pan and fry until golden brown on both sides. Remove with a slotted spoon onto several layers of kitchen paper to drain of the excess oil.</span><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><span style="background-color: white; color: #5e5e5e;">Take the oil of the heat and roll out the remaining dough. Knead the cut outs together. Cover and let rest while you make and fry more crescents. Roll out the left over dough and finish making the crescents - you should end up with 25-30 pieces. It is important you make and fry the crescents in batches so that the dough does not dry up or rise too much. As with fatayer, sambusak freeze well, but here it is best to freeze them raw and fry them frozen. Serve hot or warm.</span></span></div>
dialahttp://www.blogger.com/profile/13678712648061363121noreply@blogger.comtag:blogger.com,1999:blog-8104975407678428049.post-44218667046523187962017-12-25T07:40:00.000-08:002017-12-25T07:40:35.046-08:00Baba Ghannouj / Grilled Eggplant Dip Recipe<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://4.bp.blogspot.com/-gba5OWfl800/WkEbVc6nfNI/AAAAAAAAHDE/CV9u5Q6ge4cBAAxHThFGi4UQDGw08SthQCLcBGAs/s1600/baba-ghannouj.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Baba Ghannouj / Grilled Eggplant Dip" border="0" data-original-height="200" data-original-width="400" height="200" src="https://4.bp.blogspot.com/-gba5OWfl800/WkEbVc6nfNI/AAAAAAAAHDE/CV9u5Q6ge4cBAAxHThFGi4UQDGw08SthQCLcBGAs/s400/baba-ghannouj.jpg" title="Baba Ghannouj / Grilled Eggplant Dip" width="400" /></a></div>
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<span style="font-family: inherit;"><span style="background-color: white; color: #5e5e5e;">Some tips to help you produce a superior Baba Ghannouj. Grilling the eggplants over an open fire will produce the smoky flavor that is so typical of this dish, though the smoky flavor will come through to a certain extent if you cook them under the grill in your oven. It is important to let the grilled flesh drain for a while to get rid of the excess liquid; and finally, once this done, you need to mash the flesh with the back of a fork to retain texture. The dip will be too smooth if you use a food a processor.</span><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><b style="background: 0px 0px rgb(255, 255, 255); border: 0px; color: #5e5e5e; outline: 0px; padding: 0px; transition: all 0.3s ease; vertical-align: baseline;">Ingredients</b><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><span style="background-color: white; color: #5e5e5e;">6 large eggplants (about 250g each)</span><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><span style="background-color: white; color: #5e5e5e;">4 tbsp Tahini</span><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><span style="background-color: white; color: #5e5e5e;">1 garlic clove, crushed (or ¼ tsp Adonis garlic powder)</span><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><span style="background-color: white; color: #5e5e5e;">Juice of 1 lemon, or to taste</span><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><span style="background-color: white; color: #5e5e5e;">Sea salt</span><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><span style="background-color: white; color: #5e5e5e;">Fresh pomegranate seeds (Ideally the sour type)</span><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><span style="background-color: white; color: #5e5e5e;">Extra virgin olive oil</span><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><b style="background: 0px 0px rgb(255, 255, 255); border: 0px; color: #5e5e5e; outline: 0px; padding: 0px; transition: all 0.3s ease; vertical-align: baseline;">Cooking instructions</b><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><span style="background-color: white; color: #5e5e5e;">Prick the eggplants in several places with a small knife to stop them from bursting during cooking. Place them on a non-stick baking sheet and cook under a hot grill for 25 minutes on each side. The eggplants are ready when they have become very soft to the touch. By then, the skin should have become slightly charred for a smoky taste.</span><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><span style="background-color: white; color: #5e5e5e;">Remove the grilled eggplants onto a large chopping board. Cut each in half lengthways, and with a spoon, scoop out the flesh. Place the flesh in a colander to drain the excess liquid. Let it drain for a least half an hour.</span><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><span style="background-color: white; color: #5e5e5e;">Put the eggplants in a wide mixing bowl and mash with a masher or the back of a fork. Be sure not to crush them too much, as you want the dip to have texture. Add the tahini and salt to taste. Mix well. Then add the lemon juice and crushed garlic. Mix well. Taste and adjust the seasoning if necessary.</span><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><span style="background-color: white; color: #5e5e5e;">Transfer the dip to a shallow serving bowl and with the back of a spoon; spread it the same way as with hummus. The garnish can be the same as that of hummus, using mint instead of parsley; or you can use pomegranate seeds, arranged in a star shape in the middle and at regular intervals along the edge. Olive oil is of course used with both garnishes.</span></span></div>
dialahttp://www.blogger.com/profile/13678712648061363121noreply@blogger.comtag:blogger.com,1999:blog-8104975407678428049.post-53857748842078644442017-10-26T17:41:00.001-07:002017-10-26T17:41:32.574-07:00Lebanese Savory Lamb Fatayer Recipe<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://1.bp.blogspot.com/-QMAVw84NgQ4/WfKAig0sLkI/AAAAAAAAHAY/7bC64ygy8Do5jpu16-64hh8wphQ_rhtfwCLcBGAs/s1600/lebanese-lamb-fatayer.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Lebanese Savory Lamb Fatayer" border="0" data-original-height="266" data-original-width="400" height="265" src="https://1.bp.blogspot.com/-QMAVw84NgQ4/WfKAig0sLkI/AAAAAAAAHAY/7bC64ygy8Do5jpu16-64hh8wphQ_rhtfwCLcBGAs/s400/lebanese-lamb-fatayer.jpg" title="Lebanese Savory Lamb Fatayer" width="400" /></a></div>
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<span style="font-family: inherit;"><span style="background-color: white; color: #222222;"><span style="color: #5e5e5e;">Try a simple and exotic Lebanese lamb fatayer with a simple dough and an incredible spice mixture. This is a Lebanese version of a calzone and will be a family favorite and fun to make too!</span><br style="color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><br style="color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><span style="color: #5e5e5e;">Course Main dish</span><br style="color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><span style="color: #5e5e5e;">Cuisine Middle Eastern</span><br style="color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><span style="color: #5e5e5e;">Prep Time 30 minutes</span><br style="color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><span style="color: #5e5e5e;">Cook Time 20 minutes</span><br style="color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><span style="color: #5e5e5e;">Total Time 50 minutes</span><br style="color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><span style="color: #5e5e5e;">Servings: 4 pieces</span><br style="color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><br style="color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><b style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; border: 0px; color: #5e5e5e; outline: 0px; padding: 0px; transition: all 0.3s ease; vertical-align: baseline;">Ingredients</b><br style="color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><br style="color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><b style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; border: 0px; color: #5e5e5e; outline: 0px; padding: 0px; transition: all 0.3s ease; vertical-align: baseline;">Dough</b><br style="color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><span style="color: #5e5e5e;">1 3/4 cup flour all purpose</span><br style="color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><span style="color: #5e5e5e;">3/4 cup warm water (about 100'F)</span><br style="color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><span style="color: #5e5e5e;">2 tsp yeast rapid rise</span><br style="color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><span style="color: #5e5e5e;">1 tsp sugar</span><br style="color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><span style="color: #5e5e5e;">2 tsp salt</span><br style="color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><br style="color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><b style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; border: 0px; color: #5e5e5e; outline: 0px; padding: 0px; transition: all 0.3s ease; vertical-align: baseline;">Filling</b><br style="color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><span style="color: #5e5e5e;">8 oz lamb ground</span><br style="color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><span style="color: #5e5e5e;">1 tsp olive oil</span><br style="color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><span style="color: #5e5e5e;">1 onion dices</span><br style="color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><span style="color: #5e5e5e;">2 garlic cloves minced</span><br style="color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><span style="color: #5e5e5e;">1 Roma tomato cored, seeded, and diced</span><br style="color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><span style="color: #5e5e5e;">1/2 tsp salt</span><br style="color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><span style="color: #5e5e5e;">1/4 tsp allspice</span><br style="color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><span style="color: #5e5e5e;">3/4 tsp zatar</span><br style="color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><span style="color: #5e5e5e;">1 Tbsp curly parsley chopped for garnish</span><br style="color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><span style="color: #5e5e5e;">1 egg beaten with 1 Tbsp. water for egg wash</span><br style="color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><span style="color: #5e5e5e;">1/2 tsp nigella seeds for sprinkling</span><br style="color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><b style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; border: 0px; color: #5e5e5e; outline: 0px; padding: 0px; transition: all 0.3s ease; vertical-align: baseline;"><br style="outline: 0px; transition: all 0.3s ease;" /></b><span style="color: #5e5e5e;"></span><b style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; border: 0px; color: #5e5e5e; outline: 0px; padding: 0px; transition: all 0.3s ease; vertical-align: baseline;">Instructions</b></span></span><br />
<ol style="background-color: white; color: #5e5e5e; line-height: 1.5; outline: 0px; transition: all 0.3s ease;">
<li style="background: 0px 0px; border: 0px; line-height: 1.5; margin: 5px 0px; outline: 0px; padding: 0px; transition: all 0.3s ease; vertical-align: baseline;"><span style="font-family: inherit; font-size: small;">In a large bowl place flour and salt and mix well.</span></li>
<li style="background: 0px 0px; border: 0px; line-height: 1.5; margin: 5px 0px; outline: 0px; padding: 0px; transition: all 0.3s ease; vertical-align: baseline;"><span style="font-family: inherit; font-size: small;">In a small bowl place the warm water (the water should be between 100-110'F)). Add the yeast and sugar, stir lightly and let it sit until frothy ( this will take about 5-10 minutes).</span></li>
<li style="background: 0px 0px; border: 0px; line-height: 1.5; margin: 5px 0px; outline: 0px; padding: 0px; transition: all 0.3s ease; vertical-align: baseline;"><span style="font-family: inherit; font-size: small;">Add the yeast mixture to the flour and blend well until a soft dough forms.</span></li>
<li style="background: 0px 0px; border: 0px; line-height: 1.5; margin: 5px 0px; outline: 0px; padding: 0px; transition: all 0.3s ease; vertical-align: baseline;"><span style="font-family: inherit; font-size: small;">Rub a deep bowl with olive oil and place the dough inside the oven. Cover and let it sit until double in size (between 1-2 hours).</span></li>
<li style="background: 0px 0px; border: 0px; line-height: 1.5; margin: 5px 0px; outline: 0px; padding: 0px; transition: all 0.3s ease; vertical-align: baseline;"><span style="font-family: inherit; font-size: small;">Preheat oven to 400'F</span></li>
<li style="background: 0px 0px; border: 0px; line-height: 1.5; margin: 5px 0px; outline: 0px; padding: 0px; transition: all 0.3s ease; vertical-align: baseline;"><span style="font-family: inherit; font-size: small;">Turn dough onto a floured surface. Punch down and knead for about 5 minutes.</span></li>
<li style="background: 0px 0px; border: 0px; line-height: 1.5; margin: 5px 0px; outline: 0px; padding: 0px; transition: all 0.3s ease; vertical-align: baseline;"><span style="font-family: inherit; font-size: small;">Roll dough into the shape of a cylinder, and cut into 6 equal parts.</span></li>
<li style="background: 0px 0px; border: 0px; line-height: 1.5; margin: 5px 0px; outline: 0px; padding: 0px; transition: all 0.3s ease; vertical-align: baseline;"><span style="font-family: inherit; font-size: small;">To make the filling, heat the oil in a non stick skillet and saute the onion and garlic until translucent. Add the tomatoes, and the ground lamb.</span></li>
<li style="background: 0px 0px; border: 0px; line-height: 1.5; margin: 5px 0px; outline: 0px; padding: 0px; transition: all 0.3s ease; vertical-align: baseline;"><span style="font-family: inherit; font-size: small;">Use a spatula to break lamb into small pieces, and sprinkle in the salt, allspice and zatar.</span></li>
<li style="background: 0px 0px; border: 0px; line-height: 1.5; margin: 5px 0px; outline: 0px; padding: 0px; transition: all 0.3s ease; vertical-align: baseline;"><span style="font-family: inherit; font-size: small;">Cook completely.</span></li>
<li style="background: 0px 0px; border: 0px; line-height: 1.5; margin: 5px 0px; outline: 0px; padding: 0px; transition: all 0.3s ease; vertical-align: baseline;"><span style="font-family: inherit; font-size: small;">Divide the dough into 4 equal parts, and roll out each part into a 9" x 3" oval.</span></li>
<li style="background: 0px 0px; border: 0px; line-height: 1.5; margin: 5px 0px; outline: 0px; padding: 0px; transition: all 0.3s ease; vertical-align: baseline;"><span style="font-family: inherit; font-size: small;">Place filling down the center of the oval and then brush around the edges with the egg wash.</span></li>
<li style="background: 0px 0px; border: 0px; line-height: 1.5; margin: 5px 0px; outline: 0px; padding: 0px; transition: all 0.3s ease; vertical-align: baseline;"><span style="font-family: inherit; font-size: small;">Pinch the top and bottom of the oval to create a boat shape, and fold sides inwards.</span></li>
<li style="background: 0px 0px; border: 0px; line-height: 1.5; margin: 5px 0px; outline: 0px; padding: 0px; transition: all 0.3s ease; vertical-align: baseline;"><span style="font-family: inherit; font-size: small;">Place individual fatayer on a baking sheet that has been sprinkled with cornmeal. Sprinkle each individual fatayer with nigella seeds.</span></li>
<li style="background: 0px 0px; border: 0px; line-height: 1.5; margin: 5px 0px; outline: 0px; padding: 0px; transition: all 0.3s ease; vertical-align: baseline;"><span style="font-family: inherit; font-size: small;">Bake for about 15-20 minutes, or until fatayer appears golden and crispy. Garnish each fatayer with chopped parsley.</span></li>
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dialahttp://www.blogger.com/profile/13678712648061363121noreply@blogger.comtag:blogger.com,1999:blog-8104975407678428049.post-73295101281652929722017-10-26T17:38:00.001-07:002017-10-26T17:38:26.211-07:00Lebanese Meat Pie Recipe - Sfeeha - Lahm bi Ajeen<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: inherit;"><span style="background-color: white; color: #222222;"><span style="color: #5e5e5e;">One traditional way of making such pies is to bake them on a “saaj,” a dome-shaped metal oven fired by wood or gas (see photo below). My late grandma in the village of Douma used to have one, and back in the day, every other weekend her neighbors would come over and they’d all bake bread for their families on the “saaj” along with delicious meat and zaatar pies, just like the aunties in the photo below. Good ole’ days.</span></span></span><br />
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<a href="https://3.bp.blogspot.com/-ooDqZetNAh0/WfJ_rF7UppI/AAAAAAAAHAQ/19Rql6srJ_Y8osZFOvTV7HMQX-dNnT2sACLcBGAs/s1600/Lebanese-Meat-Pie.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Lebanese Meat Pie" border="0" data-original-height="300" data-original-width="400" height="300" src="https://3.bp.blogspot.com/-ooDqZetNAh0/WfJ_rF7UppI/AAAAAAAAHAQ/19Rql6srJ_Y8osZFOvTV7HMQX-dNnT2sACLcBGAs/s400/Lebanese-Meat-Pie.jpg" title="Lebanese Meat Pie" width="400" /></a></div>
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<span style="font-family: inherit;"><span style="background-color: white; color: #222222;"><br style="color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><span style="color: #5e5e5e;">The meat pie recipe we’re featuring here is the recipe that mom makes at home. Apparently it can be made differently but we LOVE this version! It’s the flat open one that you could also find in most Lebanese bakeries. It can be simply called Lebanese Meat Pie, or sometimes they use the Arabic name in various spellings like Lahmajun, Lahmajin, or if you have it at a Turkish place it’d be Lahmacun or Pide eventhough that may be slightly different.</span><br style="color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><br style="color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><span style="color: #5e5e5e;">Our meat pie recipe is easy to make especially if you use pre-made flat bread or thin-crust pizza dough to save you some time. So here we go:</span><br style="color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><br style="color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><b style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; border: 0px; color: #5e5e5e; outline: 0px; padding: 0px; transition: all 0.3s ease; vertical-align: baseline;">Lebanese Meat Pie Recipe - Sfeeha - Lahm bi Ajeen</b><br style="color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><br style="color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><span style="color: #5e5e5e;">Author: Esperance Sammour</span><br style="color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><br style="color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><span style="color: #5e5e5e;">Recipe type: Snack</span><br style="color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><span style="color: #5e5e5e;">Cuisine: Lebanese, Middle Eastern</span><br style="color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><span style="color: #5e5e5e;">Prep time: 30 mins</span><br style="color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><span style="color: #5e5e5e;">Cook time: 13 mins</span><br style="color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><span style="color: #5e5e5e;">Total time: 43 mins</span><br style="color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><br style="color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><span style="color: #5e5e5e;">Lebanese meat pies are flavorful flat bread pies with spicy ground meat toppings.</span><br style="color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><br style="color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><b style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; border: 0px; color: #5e5e5e; outline: 0px; padding: 0px; transition: all 0.3s ease; vertical-align: baseline;">Ingredients</b><br style="color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><br style="color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><b style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; border: 0px; color: #5e5e5e; outline: 0px; padding: 0px; transition: all 0.3s ease; vertical-align: baseline;">Meat Topping Ingredients (5 servings)</b><br style="color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><span style="color: #5e5e5e;">1 lbs lean ground beef (no fat)</span><br style="color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><span style="color: #5e5e5e;">1 large red onion finely chopped</span><br style="color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><span style="color: #5e5e5e;">1 large ripe tomato, finely chopped</span><br style="color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><span style="color: #5e5e5e;">¾ cup of pine nuts</span><br style="color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><span style="color: #5e5e5e;">2-3 tablespoons of Pomegranate Molasses</span><br style="color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><span style="color: #5e5e5e;">1 teaspoon of freshly squeezed lemon juice (optional)</span><br style="color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><span style="color: #5e5e5e;">½ cup of finely chopped Parsley leaves</span><br style="color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><span style="color: #5e5e5e;">2 teaspoons of 7-spices</span><br style="color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><span style="color: #5e5e5e;">1-2 teaspoons of salt</span><br style="color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><span style="color: #5e5e5e;">a dash of cayenne pepper (or to taste)</span><br style="color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><br style="color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><b style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; border: 0px; color: #5e5e5e; outline: 0px; padding: 0px; transition: all 0.3s ease; vertical-align: baseline;">Dough Ingredients</b><br style="color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><span style="color: #5e5e5e;">6 cups of multipurpose flour</span><br style="color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><span style="color: #5e5e5e;">½ teaspoon of yeast melted</span><br style="color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><span style="color: #5e5e5e;">2 and ¼th cups of warm water</span><br style="color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><span style="color: #5e5e5e;">1 and ¼th teaspoon of salt</span><br style="color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><br style="color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><b style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; border: 0px; color: #5e5e5e; outline: 0px; padding: 0px; transition: all 0.3s ease; vertical-align: baseline;">Instructions</b><br style="color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><br style="color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><b style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; border: 0px; color: #5e5e5e; outline: 0px; padding: 0px; transition: all 0.3s ease; vertical-align: baseline;">Dough Preparation Method</b></span></span><br />
<ol style="background-color: white; color: #5e5e5e; line-height: 1.5; outline: 0px; transition: all 0.3s ease;">
<li style="background: 0px 0px; border: 0px; line-height: 1.5; margin: 5px 0px; outline: 0px; padding: 0px; transition: all 0.3s ease; vertical-align: baseline;"><span style="font-family: inherit; font-size: small;">To save time, you could substitute with fresh thin-crust pizza dough. But if you’re more adventurous, here’s how to make this simple dough from scratch.</span></li>
<li style="background: 0px 0px; border: 0px; line-height: 1.5; margin: 5px 0px; outline: 0px; padding: 0px; transition: all 0.3s ease; vertical-align: baseline;"><span style="font-family: inherit; font-size: small;">Melt the yeast in ½ cup of warm water along with a tiny bit of sugar (1/8th of a teaspoon)</span></li>
<li style="background: 0px 0px; border: 0px; line-height: 1.5; margin: 5px 0px; outline: 0px; padding: 0px; transition: all 0.3s ease; vertical-align: baseline;"><span style="font-family: inherit; font-size: small;">Add all dough ingredients to your food processor, and let it knead for a few minutes until you get a dough. Alternatively you could also knead by hand by mixing all ingredients in a bowl.</span></li>
<li style="background: 0px 0px; border: 0px; line-height: 1.5; margin: 5px 0px; outline: 0px; padding: 0px; transition: all 0.3s ease; vertical-align: baseline;"><span style="font-family: inherit; font-size: small;">Let the dough rest for 20 minutes as you now prepare the meat fillings.</span></li>
</ol>
<span style="font-family: inherit;"><span style="background-color: white; color: #222222;"><b style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; border: 0px; color: #5e5e5e; outline: 0px; padding: 0px; transition: all 0.3s ease; vertical-align: baseline;">Baking the Pies</b></span></span><br />
<ol style="background-color: white; color: #5e5e5e; line-height: 1.5; outline: 0px; transition: all 0.3s ease;">
<li style="background: 0px 0px; border: 0px; line-height: 1.5; margin: 5px 0px; outline: 0px; padding: 0px; transition: all 0.3s ease; vertical-align: baseline;"><span style="font-family: inherit; font-size: small;">Preheat oven to 500-520 degrees F</span></li>
<li style="background: 0px 0px; border: 0px; line-height: 1.5; margin: 5px 0px; outline: 0px; padding: 0px; transition: all 0.3s ease; vertical-align: baseline;"><span style="font-family: inherit; font-size: small;">Once dough is ready, make it into rounds of 8 inches in diameter and ⅓ inch thick</span></li>
<li style="background: 0px 0px; border: 0px; line-height: 1.5; margin: 5px 0px; outline: 0px; padding: 0px; transition: all 0.3s ease; vertical-align: baseline;"><span style="font-family: inherit; font-size: small;">Place dough on baking tray that has had some flour sprinkled on</span></li>
<li style="background: 0px 0px; border: 0px; line-height: 1.5; margin: 5px 0px; outline: 0px; padding: 0px; transition: all 0.3s ease; vertical-align: baseline;"><span style="font-family: inherit; font-size: small;">Spread 3-4 tablespoons of meat topping evenly on every dough</span></li>
<li style="background: 0px 0px; border: 0px; line-height: 1.5; margin: 5px 0px; outline: 0px; padding: 0px; transition: all 0.3s ease; vertical-align: baseline;"><span style="font-family: inherit; font-size: small;">Bake for about 10 minutes or until dough turns a bit golden. You could also end it with a 2-minute broil on High.</span></li>
</ol>
<span style="background-color: white; color: #222222;"><span style="font-family: inherit;"><b style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; border: 0px; color: #5e5e5e; outline: 0px; padding: 0px; transition: all 0.3s ease; vertical-align: baseline;">Notes</b><br style="color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><span style="color: #5e5e5e;">Serve hot along with any of the following side toppings: additional cayenne pepper, freshly squeezed lemon juice or even Tabasco sauce! You could also offer a Ayran Yogurt drink with it if available, this is basically plain yogurt watered down a bit and blended with some salt and ice. In Lebanese parties, meat pies and other similar pastries are sometimes served as Hors D’oeuvres and appetizers. You would typically find them made into small “mini-pizzas” of about 2.5 to 3 inches in diameter and served along a rainbow of other appetizers and mezza.</span></span></span></div>
dialahttp://www.blogger.com/profile/13678712648061363121noreply@blogger.comtag:blogger.com,1999:blog-8104975407678428049.post-55756144703175626292017-10-11T04:08:00.001-07:002017-10-11T04:08:48.721-07:00Lebanese Nights Dessert Recipe – Layali Lubnan<span style="background: 0px 0px rgb(255, 255, 255); border: 0px; color: #5e5e5e; outline: 0px; padding: 0px; transition: all 0.3s ease; vertical-align: baseline;"><span style="font-family: inherit; font-size: small;">Lebanese Nights, aka “Layali Lubnan” is an amazingly aromatic dessert that is quite refreshing in summer time. It has a rich complex taste stemming from subtle hints of Mastic (aka Mistika, or Mastika in Greek, or “Arabic Gum” (not to be mistaken with “Gum Arabic”) , orange blossom water and rose water. The bottom layer is made of the actual pudding, topped with a layer of whipped cream and a layer of coarsely ground fresh pistachios and sugar syrup.</span></span><br />
<span style="background: 0px 0px rgb(255, 255, 255); border: 0px; color: #5e5e5e; font-family: arial, helvetica, sans-serif; font-size: medium; outline: 0px; padding: 0px; transition: all 0.3s ease; vertical-align: baseline;"><br /></span>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://2.bp.blogspot.com/-3I7O0_J28dU/Wd37RnFyP_I/AAAAAAAAG_8/5uuK_DIon1oHyhE-vk2dnk-GUo8eXn61ACLcBGAs/s1600/layali-lubnan2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Lebanese Nights Dessert" border="0" data-original-height="480" data-original-width="640" height="300" src="https://2.bp.blogspot.com/-3I7O0_J28dU/Wd37RnFyP_I/AAAAAAAAG_8/5uuK_DIon1oHyhE-vk2dnk-GUo8eXn61ACLcBGAs/s400/layali-lubnan2.jpg" title="Lebanese Nights Dessert" width="400" /></a></div>
<div style="background: 0px 0px rgb(255, 255, 255); border: 0px; color: #5e5e5e; font-family: Poppins; font-size: 14px; outline: 0px; padding: 0px; text-align: center; transition: all 0.3s ease; vertical-align: baseline;">
<span style="background: 0px 0px; border: 0px; font-family: arial, helvetica, sans-serif; font-size: medium; outline: 0px; padding: 0px; transition: all 0.3s ease; vertical-align: baseline;"><br style="outline: 0px; transition: all 0.3s ease;" /></span></div>
<span style="font-family: inherit;"><span style="background: 0px 0px rgb(255, 255, 255); border: 0px; color: #5e5e5e; outline: 0px; padding: 0px; transition: all 0.3s ease; vertical-align: baseline;">You can serve Layali Lubnan in small cups/shots or you can lay the pudding in a tray as shown in the photos and then cut it into pieces. The pudding can last 3-5 days in the fridge but if you’re planning on keeping it that long you may want to keep the whipped cream in a separate container and add it only for serving. Whipped cream is known to lose volume after a few hours.</span><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><span style="background: 0px 0px rgb(255, 255, 255); border: 0px; color: #5e5e5e; outline: 0px; padding: 0px; transition: all 0.3s ease; vertical-align: baseline;"><span style="background: 0px 0px; border: 0px; outline: 0px; padding: 0px; transition: all 0.3s ease; vertical-align: baseline;"><br style="outline: 0px; transition: all 0.3s ease;" /></span><span style="background: 0px 0px; border: 0px; outline: 0px; padding: 0px; transition: all 0.3s ease; vertical-align: baseline;">Recipe type: Dessert</span></span><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><span style="background: 0px 0px rgb(255, 255, 255); border: 0px; color: #5e5e5e; outline: 0px; padding: 0px; transition: all 0.3s ease; vertical-align: baseline;">Cuisine: Lebanese, Middle Eastern</span><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><span style="background: 0px 0px rgb(255, 255, 255); border: 0px; color: #5e5e5e; outline: 0px; padding: 0px; transition: all 0.3s ease; vertical-align: baseline;">Prep time: 30 mins</span><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><span style="background: 0px 0px rgb(255, 255, 255); border: 0px; color: #5e5e5e; outline: 0px; padding: 0px; transition: all 0.3s ease; vertical-align: baseline;">Cook time: 20 mins</span><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><span style="background: 0px 0px rgb(255, 255, 255); border: 0px; color: #5e5e5e; outline: 0px; padding: 0px; transition: all 0.3s ease; vertical-align: baseline;">Total time: 50 mins</span><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><span style="background: 0px 0px rgb(255, 255, 255); border: 0px; color: #5e5e5e; outline: 0px; padding: 0px; transition: all 0.3s ease; vertical-align: baseline;"><span style="background: 0px 0px; border: 0px; outline: 0px; padding: 0px; transition: all 0.3s ease; vertical-align: baseline;"><br style="outline: 0px; transition: all 0.3s ease;" /></span><span style="background: 0px 0px; border: 0px; outline: 0px; padding: 0px; transition: all 0.3s ease; vertical-align: baseline;">Lebanese Nights aka "Layali Lubnan" is an easy-to-make, amazingly aromatic semolina pudding that is quite refreshing in summer time.</span></span><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><span style="background: 0px 0px rgb(255, 255, 255); border: 0px; color: #5e5e5e; outline: 0px; padding: 0px; transition: all 0.3s ease; vertical-align: baseline;"><span style="background: 0px 0px; border: 0px; outline: 0px; padding: 0px; transition: all 0.3s ease; vertical-align: baseline;"><br style="outline: 0px; transition: all 0.3s ease;" /></span><span style="background: 0px 0px; border: 0px; outline: 0px; padding: 0px; transition: all 0.3s ease; vertical-align: baseline;"><b style="background: 0px 0px; border: 0px; outline: 0px; padding: 0px; transition: all 0.3s ease; vertical-align: baseline;">Ingredients</b></span></span><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><span style="background: 0px 0px rgb(255, 255, 255); border: 0px; color: #5e5e5e; outline: 0px; padding: 0px; transition: all 0.3s ease; vertical-align: baseline;"><span style="background: 0px 0px; border: 0px; outline: 0px; padding: 0px; transition: all 0.3s ease; vertical-align: baseline;"><br style="outline: 0px; transition: all 0.3s ease;" /></span><span style="background: 0px 0px; border: 0px; outline: 0px; padding: 0px; transition: all 0.3s ease; vertical-align: baseline;">Pudding Ingredients (10 servings)</span></span><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><span style="background: 0px 0px rgb(255, 255, 255); border: 0px; color: #5e5e5e; outline: 0px; padding: 0px; transition: all 0.3s ease; vertical-align: baseline;">8 cups of whole milk</span><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><span style="background: 0px 0px rgb(255, 255, 255); border: 0px; color: #5e5e5e; outline: 0px; padding: 0px; transition: all 0.3s ease; vertical-align: baseline;">¾ cup of semolina</span><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><span style="background: 0px 0px rgb(255, 255, 255); border: 0px; color: #5e5e5e; outline: 0px; padding: 0px; transition: all 0.3s ease; vertical-align: baseline;">1 teaspoon of ground Mastika </span><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><span style="background: 0px 0px rgb(255, 255, 255); border: 0px; color: #5e5e5e; outline: 0px; padding: 0px; transition: all 0.3s ease; vertical-align: baseline;">6 to 8 tablespoons of sugar</span><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><span style="background: 0px 0px rgb(255, 255, 255); border: 0px; color: #5e5e5e; outline: 0px; padding: 0px; transition: all 0.3s ease; vertical-align: baseline;">3 tablespoons of rose water</span><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><span style="background: 0px 0px rgb(255, 255, 255); border: 0px; color: #5e5e5e; outline: 0px; padding: 0px; transition: all 0.3s ease; vertical-align: baseline;">3 tablespoons of orange blossom water</span><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><span style="background: 0px 0px rgb(255, 255, 255); border: 0px; color: #5e5e5e; outline: 0px; padding: 0px; transition: all 0.3s ease; vertical-align: baseline;">1 cup of coarsely ground fresh pistachio</span><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><span style="background: 0px 0px rgb(255, 255, 255); border: 0px; color: #5e5e5e; outline: 0px; padding: 0px; transition: all 0.3s ease; vertical-align: baseline;">Sugar Syrup Ingredients</span><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><span style="background: 0px 0px rgb(255, 255, 255); border: 0px; color: #5e5e5e; outline: 0px; padding: 0px; transition: all 0.3s ease; vertical-align: baseline;">1 cup of brown or white sugar</span><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><span style="background: 0px 0px rgb(255, 255, 255); border: 0px; color: #5e5e5e; outline: 0px; padding: 0px; transition: all 0.3s ease; vertical-align: baseline;">¾ cup of water</span><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><span style="background: 0px 0px rgb(255, 255, 255); border: 0px; color: #5e5e5e; outline: 0px; padding: 0px; transition: all 0.3s ease; vertical-align: baseline;">¼ teaspoon of lemon juice</span><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><span style="background: 0px 0px rgb(255, 255, 255); border: 0px; color: #5e5e5e; outline: 0px; padding: 0px; transition: all 0.3s ease; vertical-align: baseline;">1 tablespoon of orange blossom water</span><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><span style="background: 0px 0px rgb(255, 255, 255); border: 0px; color: #5e5e5e; outline: 0px; padding: 0px; transition: all 0.3s ease; vertical-align: baseline;">Whipped Cream Ingredients</span><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><span style="background: 0px 0px rgb(255, 255, 255); border: 0px; color: #5e5e5e; outline: 0px; padding: 0px; transition: all 0.3s ease; vertical-align: baseline;">2 cups of Heavy Cream (preferably pasteurized, but ultra-pasteurized is also ok)</span><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><span style="background: 0px 0px rgb(255, 255, 255); border: 0px; color: #5e5e5e; outline: 0px; padding: 0px; transition: all 0.3s ease; vertical-align: baseline;">1 tablespoon of granulated sugar</span><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><span style="background: 0px 0px rgb(255, 255, 255); border: 0px; color: #5e5e5e; outline: 0px; padding: 0px; transition: all 0.3s ease; vertical-align: baseline;">Vanilla extract (optional)</span><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><span style="background: 0px 0px rgb(255, 255, 255); border: 0px; color: #5e5e5e; outline: 0px; padding: 0px; transition: all 0.3s ease; vertical-align: baseline;"><span style="background: 0px 0px; border: 0px; outline: 0px; padding: 0px; transition: all 0.3s ease; vertical-align: baseline;"><br style="outline: 0px; transition: all 0.3s ease;" /></span><span style="background: 0px 0px; border: 0px; outline: 0px; padding: 0px; transition: all 0.3s ease; vertical-align: baseline;"><b style="background: 0px 0px; border: 0px; outline: 0px; padding: 0px; transition: all 0.3s ease; vertical-align: baseline;">Instructions</b></span></span></span><br />
<ol style="background-color: white; color: #5e5e5e; line-height: 1.5; outline: 0px; transition: all 0.3s ease;">
<li style="background: 0px 0px; border: 0px; line-height: 1.5; margin: 5px 0px; outline: 0px; padding: 0px; transition: all 0.3s ease; vertical-align: baseline;"><span style="background: 0px 0px; border: 0px; outline: 0px; padding: 0px; transition: all 0.3s ease; vertical-align: baseline;"><span style="font-family: inherit; font-size: small;">Mix milk, semolina and sugar well in a cooking pot then bring to a boil on medium to high heat while continuously stirring and scalping the bottom (this is important so the semolina doesn't clump or stick).</span></span></li>
<li style="background: 0px 0px; border: 0px; line-height: 1.5; margin: 5px 0px; outline: 0px; padding: 0px; transition: all 0.3s ease; vertical-align: baseline;"><span style="background: 0px 0px; border: 0px; outline: 0px; padding: 0px; transition: all 0.3s ease; vertical-align: baseline;"><span style="font-family: inherit; font-size: small;">As soon as it boils, lower heat to minimum, add ground Mastika all while stirring.</span></span></li>
<li style="background: 0px 0px; border: 0px; line-height: 1.5; margin: 5px 0px; outline: 0px; padding: 0px; transition: all 0.3s ease; vertical-align: baseline;"><span style="background: 0px 0px; border: 0px; outline: 0px; padding: 0px; transition: all 0.3s ease; vertical-align: baseline;"><span style="font-family: inherit; font-size: small;">When the pudding starts to thicken, remove from heat, add the rose water and orange blossom water, stir a bit so they are well dissipated and then immediately pour the hot pudding into your serving containers.</span></span></li>
<li style="background: 0px 0px; border: 0px; line-height: 1.5; margin: 5px 0px; outline: 0px; padding: 0px; transition: all 0.3s ease; vertical-align: baseline;"><span style="background: 0px 0px; border: 0px; outline: 0px; padding: 0px; transition: all 0.3s ease; vertical-align: baseline;"><span style="font-family: inherit; font-size: small;">The serving container could be a 2 inch-deep pyrex tray or small serving cups/bowls. Make sure to leave some room on the top for the whipped cream.</span></span></li>
<li style="background: 0px 0px; border: 0px; line-height: 1.5; margin: 5px 0px; outline: 0px; padding: 0px; transition: all 0.3s ease; vertical-align: baseline;"><span style="background: 0px 0px; border: 0px; outline: 0px; padding: 0px; transition: all 0.3s ease; vertical-align: baseline;"><span style="font-family: inherit; font-size: small;">Let rest and cool down at room temperature for about 40 minutes and meanwhile you can prepare the sugar syrup and the Whipped Cream.</span></span></li>
<li style="background: 0px 0px; border: 0px; line-height: 1.5; margin: 5px 0px; outline: 0px; padding: 0px; transition: all 0.3s ease; vertical-align: baseline;"><span style="background: 0px 0px; border: 0px; outline: 0px; padding: 0px; transition: all 0.3s ease; vertical-align: baseline;"><span style="font-family: inherit; font-size: small;">Mix water and sugar well then bring to a boil in a saucepan on medium heat.</span></span></li>
<li style="background: 0px 0px; border: 0px; line-height: 1.5; margin: 5px 0px; outline: 0px; padding: 0px; transition: all 0.3s ease; vertical-align: baseline;"><span style="background: 0px 0px; border: 0px; outline: 0px; padding: 0px; transition: all 0.3s ease; vertical-align: baseline;"><span style="font-family: inherit; font-size: small;">When boiling occurs, lower heat, add ¼ teaspoon of lemon juice and let it simmer for 10 minutes after which you remove from heat, add orange blossom water and let rest for 30 minutes at room temperature.</span></span></li>
<li style="background: 0px 0px; border: 0px; line-height: 1.5; margin: 5px 0px; outline: 0px; padding: 0px; transition: all 0.3s ease; vertical-align: baseline;"><span style="background: 0px 0px; border: 0px; outline: 0px; padding: 0px; transition: all 0.3s ease; vertical-align: baseline;"><span style="font-family: inherit; font-size: small;">Place Heavy Cream in a chilled stainless steal bowl (or place bowl on ice) and with a whisk whip your way through it for a few minutes vigorously.</span></span></li>
<li style="background: 0px 0px; border: 0px; line-height: 1.5; margin: 5px 0px; outline: 0px; padding: 0px; transition: all 0.3s ease; vertical-align: baseline;"><span style="background: 0px 0px; border: 0px; outline: 0px; padding: 0px; transition: all 0.3s ease; vertical-align: baseline;"><span style="font-family: inherit; font-size: small;">If you are using an electric whipper, start on low speed then increase the speed gradually.</span></span></li>
<li style="background: 0px 0px; border: 0px; line-height: 1.5; margin: 5px 0px; outline: 0px; padding: 0px; transition: all 0.3s ease; vertical-align: baseline;"><span style="background: 0px 0px; border: 0px; outline: 0px; padding: 0px; transition: all 0.3s ease; vertical-align: baseline;"><span style="font-family: inherit; font-size: small;">After a few minutes of whipping the Heavy Cream will increase in volume and turn into whipped cream as soft peaks start to form. At which point add the sugar and optional vanilla and whip a bit more to mix it in. Don't over-whip the cream so it doesn't turn into butter. Keep whipped cream chilled.</span></span></li>
<li style="background: 0px 0px; border: 0px; line-height: 1.5; margin: 5px 0px; outline: 0px; padding: 0px; transition: all 0.3s ease; vertical-align: baseline;"><span style="background: 0px 0px; border: 0px; outline: 0px; padding: 0px; transition: all 0.3s ease; vertical-align: baseline;"><span style="font-family: inherit; font-size: small;">Once the pudding has rested and cooled down place it in the fridge for a few minutes to chill, then top it with a ½ to ¾ inch layer of whipped cream, add a sprinkle of coarsely ground Pistachio and serve with sugar syrup (optional).</span></span></li>
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dialahttp://www.blogger.com/profile/13678712648061363121noreply@blogger.comtag:blogger.com,1999:blog-8104975407678428049.post-31817585489786032422017-10-11T04:03:00.000-07:002017-10-11T04:03:41.388-07:00Easy to Make Lebanese Baklava Rolls Recipe<span style="font-family: inherit;"><span style="background-color: white; color: #5e5e5e;">Baklava, aka Baklawa is a Middle-Eastern dessert whose origins may go as far back as B.C times to the Assyrian civilization. Through the centuries, many neighboring countries adopted the delicacy and created their own versions. Today there are dozens of types of “Baklava” grouped in Lebanese Cuisine under “Arabic Sweets”. In its basic form, Baklava is made of fillo dough, nuts, and sugar syrup and in this post, we’re going to feature a simple recipe of walnut Baklava “fingers.”</span><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /></span><br />
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<span style="font-family: inherit;"><span style="background-color: white; color: #5e5e5e;">Summary: Our Lebanese Baklava Rolls recipe is very easy to prepare at home and it yields delicious authentic Baklava fingers.</span><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><b style="background: 0px 0px rgb(255, 255, 255); border: 0px; color: #5e5e5e; outline: 0px; padding: 0px; transition: all 0.3s ease; vertical-align: baseline;">Baklava Rolls Ingredients (12 servings)</b><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><span style="background-color: white; color: #5e5e5e;">1 pack of Fillo Dough, thawed</span><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><span style="background-color: white; color: #5e5e5e;">1 cup of coarsely grinded walnuts*</span><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><span style="background-color: white; color: #5e5e5e;">1/3 cup of finely grinded pistachio</span><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><span style="background-color: white; color: #5e5e5e;">7 drops of Orange Blossom Essence**</span><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><span style="background-color: white; color: #5e5e5e;">1/3 lb of sweet/unsalted butter, melted</span><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><span style="background-color: white; color: #5e5e5e;">2 teaspoons of sugar</span><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><span style="background-color: white; color: #5e5e5e;">optional: A tiny hint of nutmeg powder, ground cloves and ground cardamom</span><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><span style="background-color: white; color: #5e5e5e;">* You can substitute walnuts with pine nuts, pistachio, cashew or your favorite nuts ** You can substitute Orange Blossom Essence with twice the quantity of Orange Blossom Water</span><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><b style="background: 0px 0px rgb(255, 255, 255); border: 0px; color: #5e5e5e; outline: 0px; padding: 0px; transition: all 0.3s ease; vertical-align: baseline;">Baklava Sugar Syrup Ingredients</b><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><span style="background-color: white; color: #5e5e5e;">1 cup of sugar</span><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><span style="background-color: white; color: #5e5e5e;">3/4 cup of water</span><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><span style="background-color: white; color: #5e5e5e;">1/2 teaspoon of lemon juice</span><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><span style="background-color: white; color: #5e5e5e;">1 teaspoon of Orange Blossom Water</span><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><span style="background-color: white; color: #5e5e5e;">Brush Butter on Fillo Dough</span><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><span style="background-color: white; color: #5e5e5e;">Add Nuts to Fillo Dough</span><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><span style="background-color: white; color: #5e5e5e;">Roll Into a 3/4 Inch Thick Dough</span><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><span style="background-color: white; color: #5e5e5e;">Cut Into 2-inch Pieces and Place in Tray</span><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><span style="background-color: white; color: #5e5e5e;">Bake For 30 Minutes at 350F</span><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><span style="background-color: white; color: #5e5e5e;">Add Syrup and Decorate With Pistachio</span><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><b style="background: 0px 0px rgb(255, 255, 255); border: 0px; color: #5e5e5e; outline: 0px; padding: 0px; transition: all 0.3s ease; vertical-align: baseline;">Preparation Method</b><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><b style="background: 0px 0px rgb(255, 255, 255); border: 0px; color: #5e5e5e; outline: 0px; padding: 0px; transition: all 0.3s ease; vertical-align: baseline;">Baklava Stuffing:</b><span style="background-color: white; color: #5e5e5e;"> Mix the ground walnuts or your favorite nuts with 2 teaspoons of sugar and a few drops of Orange Blossom Essence. Alternatively, you could use 1 teaspoon of regular Orange Blossom Water.</span><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><b style="background: 0px 0px rgb(255, 255, 255); border: 0px; color: #5e5e5e; outline: 0px; padding: 0px; transition: all 0.3s ease; vertical-align: baseline;">Baklava Rolls:</b><span style="background-color: white; color: #5e5e5e;"> Place one sheet of thawed fillo dough on a cutting board then lightly brush it with melted butter. Repeat the process by placing 3 more fillo dough sheets on top of one another while buttering each sheet prior to placing the next one. Add 4-5 teaspoons of the Baklava Stuffing along the width of the dough. Roll tightly until the thickness of the roll is about 3/4th of an inch. Cut along the roll to separate it from the leftover fillo dough sheet, which could be used for another roll. Cut the Baklava roll into a few pieces, a couple of inches each then place in a buttered baking tray and brush rolls one last time with a bit of butter. Bake in oven at 350 degrees for about 30 minutes. The color of a perfectly cooked baklava dough should be light brown/golden, but not too dark as the taste can change.</span><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><b style="background: 0px 0px rgb(255, 255, 255); border: 0px; color: #5e5e5e; outline: 0px; padding: 0px; transition: all 0.3s ease; vertical-align: baseline;"><br style="outline: 0px; transition: all 0.3s ease;" /></b><span style="background-color: white; color: #5e5e5e;"></span><b style="background: 0px 0px rgb(255, 255, 255); border: 0px; color: #5e5e5e; outline: 0px; padding: 0px; transition: all 0.3s ease; vertical-align: baseline;">Preparing the Simple Sugar Syrup:</b><span style="background-color: white; color: #5e5e5e;"> While the Baklava is baking, mix 1 cup of sugar with 3/4 cup of water, place in a pot on medium heat stirring occasionally. Once it starts to boil add the lemon juice then lower the heat to the min and let simmer for 10-15 minutes. Once done, add the Orange Blossom Water at the end and let it rest and cool down. In our case and since we like to avoid bleached products, we used brown sugar in preparing the syrup which yielded the dark brown color. However you can make it with white sugar which would yield a transparent syrup with a lighter flavor.</span><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><b style="background: 0px 0px rgb(255, 255, 255); border: 0px; color: #5e5e5e; outline: 0px; padding: 0px; transition: all 0.3s ease; vertical-align: baseline;">Soaking the Baklava:</b><span style="background-color: white; color: #5e5e5e;"> After the Baklava is baked and while it’s still hot, immediately pour a few tablespoons of simple sugar syrup all over the rolls and let the dough absorb it. Sprinkle a bit of pistachio on each piece for decoration and let rest for 45-60 minutes prior to serving. Baklava can be stored at room temperature (in an air-tight container) for 2-3 weeks.</span><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><span style="background-color: white; color: #5e5e5e;">Preparation time: 1 hour(s)</span><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><span style="background-color: white; color: #5e5e5e;">Cooking time: 30 minute(s)</span><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><span style="background-color: white; color: #5e5e5e;">Diet type: Vegetarian</span><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><span style="background-color: white; color: #5e5e5e;">Number of servings (yield): 12</span><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><span style="background-color: white; color: #5e5e5e;">Culinary tradition: Middle Eastern</span><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><span style="background-color: white; color: #5e5e5e;">Source: Mama’s Lebanese Kitchen</span></span>dialahttp://www.blogger.com/profile/13678712648061363121noreply@blogger.comtag:blogger.com,1999:blog-8104975407678428049.post-20933228190479303172017-08-30T05:42:00.000-07:002017-08-30T05:42:41.896-07:00ZAATAR MANAKEESH RECIPE<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: inherit;"><span style="background-color: white; color: #5e5e5e;">Zaatar Manakeesh – A popular bread from Middle East.</span><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><span style="background-color: white; color: #5e5e5e;">Manakeesh/ Manoosheh is a popular Middle Eastern bread which is originally from Labanon.It is a version of arabic pita bread topped with the very delicious and flavourful spice blend -Zaatar. Zaatar is a blend of different spices like -thyme, oregano, sumac,coriander,toasted sesame seeds,Marjoram,cumin and salt. This zaatar mix is mixed with generous amount of olive oil and applied on the zaatar mankeesh before baking.You can have this zaatar manakeesh any time of the day.It is a very popular any time breakfast and snack item of Middle east like the </span><b style="background: 0px 0px rgb(255, 255, 255); border: 0px; color: #5e5e5e; outline: 0px; padding: 0px; transition: all 0.3s ease; vertical-align: baseline;"><a href="http://hummus-recipes.blogspot.com/2011/04/falafel-in-pita-with-yogurt-sauce.html">Falafel sandwich</a><span id="goog_1383503688"></span><a href="https://www.blogger.com/"></a><span id="goog_1383503689"></span></b><span style="background-color: white; color: #5e5e5e;">.</span><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><span style="background-color: white; color: #5e5e5e;">Zaatar Manakeesh can also be served as a wrap filled with fresh tomato and cucumber slices,fresh mint leaves ,pickled jalepenos and olives or can be as experimental as you can,You can serve this with </span><b style="background: 0px 0px rgb(255, 255, 255); border: 0px; color: #5e5e5e; outline: 0px; padding: 0px; transition: all 0.3s ease; vertical-align: baseline;"><a href="https://hummus-recipes.blogspot.com/2016/12/mohamara-salad-recipe.html">Muhamara</a> </b><span style="background-color: white; color: #5e5e5e;">,tzatziki, with plain yogurt or with just a cup of tea or coffee.</span><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><span style="background-color: white; color: #5e5e5e;">You can make zaatar manakeesh either by applying zaatar mix on top or can top the zaatar with Halloumi cheese, akkawi cheese,kashkaval cheese,Feta cheese,or a mix of halloumi and mozzrella. Can make the topping with any of your favourite cheese mix . It taste almost like a cheese pizza and taste so awesome.</span></span><br />
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<span style="background-color: white; color: #5e5e5e; font-family: inherit;">Servings 11 Manakeesh</span><span style="background: 0px 0px rgb(255, 255, 255); border: 0px; color: #5e5e5e; font-family: inherit; outline: 0px; padding: 0px; transition: all 0.3s ease; vertical-align: baseline; white-space: pre;"> </span><br />
<span style="font-family: inherit;"><span style="background-color: white; color: #5e5e5e;">Prep Time 15 minutes</span><span style="background: 0px 0px rgb(255, 255, 255); border: 0px; color: #5e5e5e; outline: 0px; padding: 0px; transition: all 0.3s ease; vertical-align: baseline; white-space: pre;"> </span><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><span style="background-color: white; color: #5e5e5e;">Cook Time 8 minutes</span><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><b style="background: 0px 0px rgb(255, 255, 255); border: 0px; color: #5e5e5e; outline: 0px; padding: 0px; transition: all 0.3s ease; vertical-align: baseline;">Ingredients</b><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><span style="background-color: white; color: #5e5e5e;">3 cup Refined Flour / Maida</span><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><span style="background-color: white; color: #5e5e5e;">2.25 tsp Active dry yeast</span><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><span style="background-color: white; color: #5e5e5e;">3 tbsp Olive Oil / Zeitoun Ka Tel</span><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><span style="background-color: white; color: #5e5e5e;">1/2 tsp Sugar / Chini</span><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><span style="background-color: white; color: #5e5e5e;">1 tsp Salt / Namak</span><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><span style="background-color: white; color: #5e5e5e;">Zaatar Topping</span><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><span style="background-color: white; color: #5e5e5e;">3/4 cup Zaatar spice Mix</span><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><span style="background-color: white; color: #5e5e5e;">1 cup Olive Oil / Zeitoun Ka Tel</span><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><b style="background: 0px 0px rgb(255, 255, 255); border: 0px; color: #5e5e5e; outline: 0px; padding: 0px; transition: all 0.3s ease; vertical-align: baseline;">Instructions</b></span><br />
<ol style="background-color: white; color: #5e5e5e; line-height: 1.5; outline: 0px; transition: all 0.3s ease;">
<li style="background: 0px 0px; border: 0px; line-height: 1.5; margin: 5px 0px; outline: 0px; padding: 0px; transition: all 0.3s ease; vertical-align: baseline;"><span style="font-family: inherit; font-size: small;">In a bowl add 1 cup of luke warm water and mix sugar and yeast.</span></li>
<li style="background: 0px 0px; border: 0px; line-height: 1.5; margin: 5px 0px; outline: 0px; padding: 0px; transition: all 0.3s ease; vertical-align: baseline;"><span style="font-family: inherit; font-size: small;">Stir to mix and cover the bowl and keep aside for about 5 minutes or till it froth well.</span></li>
<li style="background: 0px 0px; border: 0px; line-height: 1.5; margin: 5px 0px; outline: 0px; padding: 0px; transition: all 0.3s ease; vertical-align: baseline;"><span style="font-family: inherit; font-size: small;">Combine flour and salt in a bowl and mix ,now add the olive oil and mix well with your finger tips.</span></li>
<li style="background: 0px 0px; border: 0px; line-height: 1.5; margin: 5px 0px; outline: 0px; padding: 0px; transition: all 0.3s ease; vertical-align: baseline;"><span style="font-family: inherit; font-size: small;">Make a well in the center and add the yeast mixture and mix it well.</span></li>
<li style="background: 0px 0px; border: 0px; line-height: 1.5; margin: 5px 0px; outline: 0px; padding: 0px; transition: all 0.3s ease; vertical-align: baseline;"><span style="font-family: inherit; font-size: small;">Add some more water if needed to make a soft dough.</span></li>
<li style="background: 0px 0px; border: 0px; line-height: 1.5; margin: 5px 0px; outline: 0px; padding: 0px; transition: all 0.3s ease; vertical-align: baseline;"><span style="font-family: inherit; font-size: small;">knead the dough for about 5-8 minutes till it turn smooth.</span></li>
<li style="background: 0px 0px; border: 0px; line-height: 1.5; margin: 5px 0px; outline: 0px; padding: 0px; transition: all 0.3s ease; vertical-align: baseline;"><span style="font-family: inherit; font-size: small;">Keep the dough ball in a greased bowl and let it rest for about an hour or till it become double in size.</span></li>
<li style="background: 0px 0px; border: 0px; line-height: 1.5; margin: 5px 0px; outline: 0px; padding: 0px; transition: all 0.3s ease; vertical-align: baseline;"><span style="font-family: inherit; font-size: small;">Preheat the oven at 200 degree C .</span></li>
<li style="background: 0px 0px; border: 0px; line-height: 1.5; margin: 5px 0px; outline: 0px; padding: 0px; transition: all 0.3s ease; vertical-align: baseline;"><span style="font-family: inherit; font-size: small;">Make 11 equal size balls from the dough or depends on how big or small you want to make.</span></li>
<li style="background: 0px 0px; border: 0px; line-height: 1.5; margin: 5px 0px; outline: 0px; padding: 0px; transition: all 0.3s ease; vertical-align: baseline;"><span style="font-family: inherit; font-size: small;">Let the balls rest for about 15 minutes till they become double in size.</span></li>
<li style="background: 0px 0px; border: 0px; line-height: 1.5; margin: 5px 0px; outline: 0px; padding: 0px; transition: all 0.3s ease; vertical-align: baseline;"><span style="font-family: inherit; font-size: small;">In a bowl mix olive oil and zaatar mix for the topping.</span></li>
<li style="background: 0px 0px; border: 0px; line-height: 1.5; margin: 5px 0px; outline: 0px; padding: 0px; transition: all 0.3s ease; vertical-align: baseline;"><span style="font-family: inherit; font-size: small;">Dust the dough balls with dry flour and roll to make a flat bread ,like a thin crust pizza.</span></li>
<li style="background: 0px 0px; border: 0px; line-height: 1.5; margin: 5px 0px; outline: 0px; padding: 0px; transition: all 0.3s ease; vertical-align: baseline;"><span style="font-family: inherit; font-size: small;">Press it all over with your finger tips to make slight indentations to absorb the topping.</span></li>
<li style="background: 0px 0px; border: 0px; line-height: 1.5; margin: 5px 0px; outline: 0px; padding: 0px; transition: all 0.3s ease; vertical-align: baseline;"><span style="font-family: inherit; font-size: small;">Spread zaatar mix all over it ,just leave the edges slightly.</span></li>
<li style="background: 0px 0px; border: 0px; line-height: 1.5; margin: 5px 0px; outline: 0px; padding: 0px; transition: all 0.3s ease; vertical-align: baseline;"><span style="font-family: inherit; font-size: small;">Arrange in a baking tray and bake for about 7-10 minutes ,depending on the size and tempearture of your oven or remove as soon as the sides start turning golden.</span></li>
<li style="background: 0px 0px; border: 0px; line-height: 1.5; margin: 5px 0px; outline: 0px; padding: 0px; transition: all 0.3s ease; vertical-align: baseline;"><span style="font-family: inherit; font-size: small;">Serve hot with your favourite dip or just with a cup of tea or coffee.</span></li>
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<span style="font-family: inherit; font-size: small;"><b style="background: 0px 0px rgb(255, 255, 255); border: 0px; color: #5e5e5e; outline: 0px; padding: 0px; transition: all 0.3s ease; vertical-align: baseline;">Recipe Notes</b><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><span style="background-color: white; color: #5e5e5e;">Note-</span><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><span style="background-color: white; color: #5e5e5e;">It can be served as it is and can also be served as a wrap filled with fresh tomato slices, cucumber, fresh mint, pickled jalepenos and olives</span><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><span style="background-color: white; color: #5e5e5e;">Source: maayeka</span></span></div>
dialahttp://www.blogger.com/profile/13678712648061363121noreply@blogger.comtag:blogger.com,1999:blog-8104975407678428049.post-34346707194302228282017-08-30T05:36:00.002-07:002017-08-30T05:36:09.161-07:00GRILLED CHEESY PITA POCKETS RECIPE<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://2.bp.blogspot.com/-deUYS456sW8/WaawUyCk3eI/AAAAAAAAG-c/LiFpr-nEk8QPx7EB-riDSY1UUlNEkKuBwCLcBGAs/s1600/grilled-cheesy-pita-pockets.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="GRILLED CHEESY PITA POCKETS" border="0" data-original-height="544" data-original-width="640" height="340" src="https://2.bp.blogspot.com/-deUYS456sW8/WaawUyCk3eI/AAAAAAAAG-c/LiFpr-nEk8QPx7EB-riDSY1UUlNEkKuBwCLcBGAs/s400/grilled-cheesy-pita-pockets.jpg" title="GRILLED CHEESY PITA POCKETS" width="400" /></a></div>
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<span style="background-color: white; color: #5e5e5e; font-family: "poppins"; font-size: 14px;">Pita bread or khubz is flatbread made with all purpose flour or with wheat flour.This is the most common staple food in the Arab world</span><br />
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<span style="font-family: inherit;"><span style="background-color: white; color: #5e5e5e;">I tried making these filling and easy cheesy pita pockets /triangles with three types of pita bread available ,thin like a chapati,medium and thick like a pizza base ,all turn out good ,but personally I like the thicker version best for making these pockets or triangles.</span><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><span style="background-color: white; color: #5e5e5e;">Try and enjoy these delicious pita pockets/triangles</span></span><br />
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<a href="https://3.bp.blogspot.com/-oX0dH4rOmXI/WaawOy_dZSI/AAAAAAAAG-Y/OFcj3zEIOJ42d3IuwBT-vdbBGqK3B5BEACLcBGAs/s1600/cheesy-grilled-pita-pockets-2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="GRILLED CHEESY PITA POCKETS" border="0" data-original-height="480" data-original-width="640" height="300" src="https://3.bp.blogspot.com/-oX0dH4rOmXI/WaawOy_dZSI/AAAAAAAAG-Y/OFcj3zEIOJ42d3IuwBT-vdbBGqK3B5BEACLcBGAs/s400/cheesy-grilled-pita-pockets-2.jpg" title="GRILLED CHEESY PITA POCKETS" width="400" /></a></div>
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<span style="font-family: inherit;"><span style="background-color: white; color: #5e5e5e;">Servings</span><span style="background: 0px 0px rgb(255 , 255 , 255); border: 0px; color: #5e5e5e; outline: 0px; padding: 0px; transition: all 0.3s ease; vertical-align: baseline; white-space: pre;"> </span><span style="background-color: white; color: #5e5e5e;">Prep Time</span></span><br />
<span style="font-family: inherit;"><span style="background-color: white; color: #5e5e5e;">5 people</span><span style="background: 0px 0px rgb(255 , 255 , 255); border: 0px; color: #5e5e5e; outline: 0px; padding: 0px; transition: all 0.3s ease; vertical-align: baseline; white-space: pre;"> </span><span style="background-color: white; color: #5e5e5e;">10 minutes</span><span style="background: 0px 0px rgb(255 , 255 , 255); border: 0px; color: #5e5e5e; outline: 0px; padding: 0px; transition: all 0.3s ease; vertical-align: baseline; white-space: pre;"> </span><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><span style="background-color: white; color: #5e5e5e;">Cook Time 10 minutes</span><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><b style="background: 0px 0px rgb(255, 255, 255); border: 0px; color: #5e5e5e; outline: 0px; padding: 0px; transition: all 0.3s ease; vertical-align: baseline;">INGREDIENTS</b><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><span style="background-color: white; color: #5e5e5e;">Pita bread-5</span><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><span style="background-color: white; color: #5e5e5e;">Corn kernals-3/4 cup</span><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><span style="background-color: white; color: #5e5e5e;">Capsicum-2 medium</span><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><span style="background-color: white; color: #5e5e5e;">Chopped jalapeno -1 tbsp</span><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><span style="background-color: white; color: #5e5e5e;">Cottage cheese or tofu-1 cup</span><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><span style="background-color: white; color: #5e5e5e;">Sliced black olives-1/2 cup</span><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><span style="background-color: white; color: #5e5e5e;">Grated mozzarella cheese-1 cup</span><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><span style="background-color: white; color: #5e5e5e;">Oregano-1 tsp</span><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><span style="background-color: white; color: #5e5e5e;">Salt-1 tsp</span><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><span style="background-color: white; color: #5e5e5e;">Chili flakes-1tsp</span><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><b style="background: 0px 0px rgb(255, 255, 255); border: 0px; color: #5e5e5e; outline: 0px; padding: 0px; transition: all 0.3s ease; vertical-align: baseline;">PROCEDURE</b></span><br />
<ol style="background-color: white; color: #5e5e5e; line-height: 1.5; outline: 0px; transition: all 0.3s ease;">
<li style="background: 0px 0px; border: 0px; line-height: 1.5; margin: 5px 0px; outline: 0px; padding: 0px; transition: all 0.3s ease; vertical-align: baseline;"><span style="font-family: inherit; font-size: small;">Cut and open pita bread from one side and make a pocket.</span></li>
<li style="background: 0px 0px; border: 0px; line-height: 1.5; margin: 5px 0px; outline: 0px; padding: 0px; transition: all 0.3s ease; vertical-align: baseline;"><span style="font-family: inherit; font-size: small;">Pressure cook corn kernals for 2 whistles.drain and keep aside.</span></li>
<li style="background: 0px 0px; border: 0px; line-height: 1.5; margin: 5px 0px; outline: 0px; padding: 0px; transition: all 0.3s ease; vertical-align: baseline;"><span style="font-family: inherit; font-size: small;">Make small cubes of cottage cheese / tofu or crumble it.chop capsicum into small pieces.</span></li>
<li style="background: 0px 0px; border: 0px; line-height: 1.5; margin: 5px 0px; outline: 0px; padding: 0px; transition: all 0.3s ease; vertical-align: baseline;"><span style="font-family: inherit; font-size: small;">Mix every thing for stuffing in a bowl</span></li>
<li style="background: 0px 0px; border: 0px; line-height: 1.5; margin: 5px 0px; outline: 0px; padding: 0px; transition: all 0.3s ease; vertical-align: baseline;"><span style="font-family: inherit; font-size: small;">Stuff this mixture in the pita pocket and apply some butter or olive oil over the pita bread.</span></li>
<li style="background: 0px 0px; border: 0px; line-height: 1.5; margin: 5px 0px; outline: 0px; padding: 0px; transition: all 0.3s ease; vertical-align: baseline;"><span style="font-family: inherit; font-size: small;">Grill it till golden and crisp</span></li>
<li style="background: 0px 0px; border: 0px; line-height: 1.5; margin: 5px 0px; outline: 0px; padding: 0px; transition: all 0.3s ease; vertical-align: baseline;"><span style="font-family: inherit; font-size: small;">Slice into 4 triangles and serve hot.</span></li>
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<span style="font-family: inherit; font-size: small;"><b style="background: 0px 0px rgb(255, 255, 255); border: 0px; color: #5e5e5e; outline: 0px; padding: 0px; transition: all 0.3s ease; vertical-align: baseline;">Serving tips: </b><span style="background-color: white; color: #5e5e5e;">serve with tomato ketchup or salsa dip</span><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><span style="background-color: white; color: #5e5e5e;">Source: maayeka</span></span></div>
dialahttp://www.blogger.com/profile/13678712648061363121noreply@blogger.comtag:blogger.com,1999:blog-8104975407678428049.post-82043611654203651752017-08-30T05:30:00.000-07:002017-08-30T05:30:09.653-07:00ZAATAR ROASTED POTATOES RECIPE<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="background-color: white; color: #5e5e5e; font-family: inherit;">Zaatar Roasted Potatoes – Crispy stir-fried potatoes with Zaatar spice mix</span><br />
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<span style="font-family: inherit;"><span style="background-color: white; color: #5e5e5e;">Zaatar is a Middle Eastern spice mix which has very delicate tangy flavours. It is mainly used as a topping for different types of Middle Eastern bread. The most popular is </span><a href="http://homemade-recipes.blogspot.com/2017/08/zaatar-manakeesh-recipe.html" style="background: 0px 0px rgb(255, 255, 255); border: 0px; color: #cd2122; outline: 0px; padding: 0px; transition: all 0.3s ease; vertical-align: baseline;" target="_blank"><b style="background: 0px 0px; border: 0px; outline: 0px; padding: 0px; transition: all 0.3s ease; vertical-align: baseline;">Zaatar Manakeesh</b></a><span style="background-color: white; color: #5e5e5e;">, the generous sprinkle of olive oil mixed zaatar takes this manakeesh to a different level.</span></span><br />
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<span style="background-color: white; color: #5e5e5e; font-family: inherit;">Yesterday when I was planning for my lunch I didn’t have many vegetables in the refrigerator. I love the flavour of Zaatar spice so much but there are not many recipes to use the spice blend. I did have a few boiled potatoes, so I tried making stir fried potatoes with zaatar and it turned out so awesome. Everybody loves it so much that nobody waited till lunch and the potatoes are finished as a snack with labneh. Such an easy,quick and delicious recipe with just two ingredients!!</span><br />
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<span style="font-family: inherit;"><b style="background: 0px 0px rgb(255, 255, 255); border: 0px; color: #5e5e5e; outline: 0px; padding: 0px; transition: all 0.3s ease; vertical-align: baseline;"><a href="http://homemade-recipes.blogspot.com/2017/08/how-to-make-zaatar-spice-mix.html" style="background: 0px 0px; border: 0px; color: #cd2122; outline: 0px; padding: 0px; text-decoration-line: none; transition: all 0.3s ease; vertical-align: baseline;" target="_blank">Zaatar spice mix</a></b><span style="background-color: white; color: #5e5e5e;"> is very easily available in the gulf region and in metro cities of India, if you want you can easily make this spice mix .</span></span><br />
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<span style="background-color: white; color: #5e5e5e; font-family: inherit;">Crispy potatoes stir fried with zaatar spice mix<br style="outline: 0px; transition: all 0.3s ease;" /><br style="outline: 0px; transition: all 0.3s ease;" />Servings<span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; border: 0px; outline: 0px; padding: 0px; transition: all 0.3s ease; vertical-align: baseline; white-space: pre;"> </span>3 people<br style="outline: 0px; transition: all 0.3s ease;" /><br style="outline: 0px; transition: all 0.3s ease;" />Prep Time 10 minutes<br style="outline: 0px; transition: all 0.3s ease;" />Cook Time 10 minutes<br style="outline: 0px; transition: all 0.3s ease;" /><br style="outline: 0px; transition: all 0.3s ease;" /><b style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; border: 0px; outline: 0px; padding: 0px; transition: all 0.3s ease; vertical-align: baseline;">Ingredients</b><br style="outline: 0px; transition: all 0.3s ease;" /><br style="outline: 0px; transition: all 0.3s ease;" />4 medium Potatoes / Aloo boiled<br style="outline: 0px; transition: all 0.3s ease;" />3 tbsp Zaatar spice Mix<br style="outline: 0px; transition: all 0.3s ease;" />To taste Salt / Namak<br style="outline: 0px; transition: all 0.3s ease;" />4 tbsp Olive Oil / Zeitoun Ka Tel<br style="outline: 0px; transition: all 0.3s ease;" /><br style="outline: 0px; transition: all 0.3s ease;" /><b style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; border: 0px; outline: 0px; padding: 0px; transition: all 0.3s ease; vertical-align: baseline;">Instructions</b></span></div>
<ol style="background-color: white; color: #5e5e5e; line-height: 1.5; outline: 0px; text-align: start; transition: all 0.3s ease;">
<li style="background: 0px 0px; border: 0px; line-height: 1.5; margin: 5px 0px; outline: 0px; padding: 0px; transition: all 0.3s ease; vertical-align: baseline;"><span style="font-family: inherit;">Peel the boiled potatoes and chop into medium size cubes.</span></li>
<li style="background: 0px 0px; border: 0px; line-height: 1.5; margin: 5px 0px; outline: 0px; padding: 0px; transition: all 0.3s ease; vertical-align: baseline;"><span style="font-family: inherit;">Heat oil in a heavy bottom frying pan.</span></li>
<li style="background: 0px 0px; border: 0px; line-height: 1.5; margin: 5px 0px; outline: 0px; padding: 0px; transition: all 0.3s ease; vertical-align: baseline;"><span style="font-family: inherit;">Add the potato cubes and stir fry for about 2-3 minutes on medium heat till they get a nice golden colour (you can also deep fry the potatoes )</span></li>
<li style="background: 0px 0px; border: 0px; line-height: 1.5; margin: 5px 0px; outline: 0px; padding: 0px; transition: all 0.3s ease; vertical-align: baseline;"><span style="font-family: inherit;">Now add salt and zaatar spice mix and stir for a minute on low heat.</span></li>
<li style="background: 0px 0px; border: 0px; line-height: 1.5; margin: 5px 0px; outline: 0px; padding: 0px; transition: all 0.3s ease; vertical-align: baseline;"><span style="font-family: inherit;">Serve hot as a starter with labneh or your choice of tangy sauce.</span></li>
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<span style="background-color: white; color: #5e5e5e; font-family: inherit;"><b style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; border: 0px; outline: 0px; padding: 0px; transition: all 0.3s ease; vertical-align: baseline;">Recipe Notes</b><br style="outline: 0px; transition: all 0.3s ease;" />Serving suggestion- serve as a starter or side dish .<br style="outline: 0px; transition: all 0.3s ease;" /><br style="outline: 0px; transition: all 0.3s ease;" />Source: Maayeka</span></div>
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dialahttp://www.blogger.com/profile/13678712648061363121noreply@blogger.comtag:blogger.com,1999:blog-8104975407678428049.post-74102117009951143262017-08-30T05:08:00.001-07:002017-08-30T05:08:37.713-07:00How To Make Zaatar Spice Mix<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://4.bp.blogspot.com/-I3HLhL_lzWo/WaaqPkHlZWI/AAAAAAAAG98/FFVYk6U6KacAgt1SoF11oixx96_s0Jo0gCLcBGAs/s1600/zaatar-spice-mix-recipe.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="Zaatar Spice Mix" border="0" data-original-height="640" data-original-width="427" height="400" src="https://4.bp.blogspot.com/-I3HLhL_lzWo/WaaqPkHlZWI/AAAAAAAAG98/FFVYk6U6KacAgt1SoF11oixx96_s0Jo0gCLcBGAs/s400/zaatar-spice-mix-recipe.jpg" title="Zaatar Spice Mix" width="266" /></a></div>
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<span style="font-family: inherit;"><span style="background-color: white; color: #5e5e5e; font-family: inherit;">Zaatar – a popular and flavorful spice blend from the Middle East<br style="outline: 0px; transition: all 0.3s ease;" /><br style="outline: 0px; transition: all 0.3s ease;" />Zaatar (or Za’atar) is a blend of different herbs commonly used in Middle Eastern cuisine. Adding a small amount of Zaatar adds a unique dimension to dishes, and can turn a very simple dish to an interesting one. It is believed that Zaatar helps improve immunity and enhances mental function, making it a popular choice in households with children. Many parents make sure that kids consume zaatar before leaving for exams in the morning, to help them remain extra alert during the examination. It is also known for it’s anti-oxidant properties.<br style="outline: 0px; transition: all 0.3s ease;" /><br style="outline: 0px; transition: all 0.3s ease;" />Zaatar is made with sumac, dried thyme, marjoram, roasted sesame seeds, oregano and salt. The ratio may differ from country to country, and household to household, depending on availability of quality ingredients, taste preferences, and prices. Popular zaatar blends available in the UAE are Palestinian and Syrian. You may be find blends from other countries too – and the only way to really find out what works for you is to buy a little bit of each and try them out. And remember it the next time you go shopping!<br style="outline: 0px; transition: all 0.3s ease;" /><br style="outline: 0px; transition: all 0.3s ease;" />The main ingredient in zaatar is sumac which gives a tartness in the blend. Some varieties also have cumin, coriander, and fennel. In India – sumac is available in bigger metropolitan cities, and can also be ordered via Amazon. There is no good substitute for sumac but if you don’t have it then you may try using dried lemon zest.<br style="outline: 0px; transition: all 0.3s ease;" /><br style="outline: 0px; transition: all 0.3s ease;" />If you are making your own spice mix then try to choose the freshest ingredients and then mix it in small quantities as fresh zaatar tastes significantly better. As a rule – do not buy this spice blend in bulk packaging. If you are making the blend at home – remember that the blend is coarse in texture and the sesame seeds are just pounded and added afterwards. Do not grind it in a fine powder.</span></span><br />
<span style="font-family: inherit;"><span style="background-color: white; color: #5e5e5e;">Prep Time 5 minutes</span><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><span style="background: 0px 0px rgb(255 , 255 , 255); border: 0px; color: #5e5e5e; outline: 0px; padding: 0px; transition: all 0.3s ease; vertical-align: baseline; white-space: pre;"> </span><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><b style="background: 0px 0px rgb(255, 255, 255); border: 0px; color: #5e5e5e; outline: 0px; padding: 0px; transition: all 0.3s ease; vertical-align: baseline;">Ingredients</b><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><span style="background-color: white; color: #5e5e5e;">1/4 cup Sumac</span><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><span style="background-color: white; color: #5e5e5e;">2 tbsp Thyme</span><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><span style="background-color: white; color: #5e5e5e;">1.5 tbsp sesame seeds /til</span><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><span style="background-color: white; color: #5e5e5e;">2 tbsp marjoram</span><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><span style="background-color: white; color: #5e5e5e;">2 tbsp Oregano</span><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><span style="background-color: white; color: #5e5e5e;">1 tsp Salt / Namak</span><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><span style="background-color: white; color: #5e5e5e;">Servings: 4</span><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><b style="background: 0px 0px rgb(255, 255, 255); border: 0px; color: #5e5e5e; outline: 0px; padding: 0px; transition: all 0.3s ease; vertical-align: baseline;">Instructions</b></span><br />
<ol style="background-color: white; color: #5e5e5e; line-height: 1.5; outline: 0px; transition: all 0.3s ease;">
<li style="background: 0px 0px; border: 0px; line-height: 1.5; margin: 5px 0px; outline: 0px; padding: 0px; transition: all 0.3s ease; vertical-align: baseline;"><span style="font-family: inherit; font-size: small;">Slightly roast the sesame seeds.</span></li>
<li style="background: 0px 0px; border: 0px; line-height: 1.5; margin: 5px 0px; outline: 0px; padding: 0px; transition: all 0.3s ease; vertical-align: baseline;"><span style="font-family: inherit; font-size: small;">Mix everything and coarsely crush in the mixer or just pound in a mortar and pestle. Using a mortar and pestle is preferred.</span></li>
<li style="background: 0px 0px; border: 0px; line-height: 1.5; margin: 5px 0px; outline: 0px; padding: 0px; transition: all 0.3s ease; vertical-align: baseline;"><span style="font-family: inherit; font-size: small;">Store in a glass jar and close it tightly and keep it in a cool place.</span></li>
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<span style="font-family: inherit; font-size: small;">Source: Maayeka</span></div>
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dialahttp://www.blogger.com/profile/13678712648061363121noreply@blogger.comtag:blogger.com,1999:blog-8104975407678428049.post-29154870515445576732017-08-30T05:03:00.000-07:002017-08-30T05:03:00.995-07:00TURKISH FLATBREAD WITH LAMB AND TOMATOES (LAHMACUN) RECIPE<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://4.bp.blogspot.com/-uwLEdyZjrNw/WaapDlLnjcI/AAAAAAAAG90/bD9EiKw9fLM8X4o4X4Pt-oPVrU2R9khSACLcBGAs/s1600/lahmacun.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="TURKISH FLATBREAD WITH LAMB AND TOMATOES (LAHMACUN)" border="0" data-original-height="480" data-original-width="640" height="300" src="https://4.bp.blogspot.com/-uwLEdyZjrNw/WaapDlLnjcI/AAAAAAAAG90/bD9EiKw9fLM8X4o4X4Pt-oPVrU2R9khSACLcBGAs/s400/lahmacun.jpg" title="TURKISH FLATBREAD WITH LAMB AND TOMATOES (LAHMACUN)" width="400" /></a></div>
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<span style="font-family: inherit;"><span style="background-color: white; color: #5e5e5e;">Bake these Turkish spiced lamb and tomato flatbreads on a heated pizza stone in the oven so that the crust and topping cook evenly.</span><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><span style="background-color: white; color: #5e5e5e;">SERVES 4-6</span><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><b style="background: 0px 0px rgb(255, 255, 255); border: 0px; color: #5e5e5e; outline: 0px; padding: 0px; transition: all 0.3s ease; vertical-align: baseline;">Ingredients</b><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><span style="background-color: white; color: #5e5e5e;">1 tsp. sugar</span><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><span style="background-color: white; color: #5e5e5e;">1 (1⁄4-oz.) package active dry yeast</span><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><span style="background-color: white; color: #5e5e5e;">2 cups flour, plus more</span><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><span style="background-color: white; color: #5e5e5e;">1 1⁄2 tsp. Kosher salt, plus more</span><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><span style="background-color: white; color: #5e5e5e;">1⁄4 cup extra-virgin olive oil</span><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><span style="background-color: white; color: #5e5e5e;">3 tbsp. tomato paste</span><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><span style="background-color: white; color: #5e5e5e;">1 tbsp. minced flat-leaf parsley</span><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><span style="background-color: white; color: #5e5e5e;">1⁄2 tsp. cayenne pepper</span><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><span style="background-color: white; color: #5e5e5e;">1⁄4 tsp. ground cumin</span><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><span style="background-color: white; color: #5e5e5e;">1⁄4 tsp. sweet paprika</span><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><span style="background-color: white; color: #5e5e5e;">1⁄8 tsp. ground cinnamon</span><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><span style="background-color: white; color: #5e5e5e;">3 oz. ground lamb</span><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><span style="background-color: white; color: #5e5e5e;">2 cloves garlic, minced</span><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><span style="background-color: white; color: #5e5e5e;">1 plum tomato, grated</span><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><span style="background-color: white; color: #5e5e5e;">1 small onion, grated</span><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><span style="background-color: white; color: #5e5e5e;">1⁄2 serrano chile, stemmed, seeded, and minced</span><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><b style="background: 0px 0px rgb(255, 255, 255); border: 0px; color: #5e5e5e; outline: 0px; padding: 0px; transition: all 0.3s ease; vertical-align: baseline;">Instructions</b><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><span style="background-color: white; color: #5e5e5e;">Combine sugar, yeast, and 3⁄4 cup water heated to 115˚ in a small bowl; let sit until foamy, about 10 minutes. Combine flour and salt in a bowl and make a well in the center. Add yeast mixture and stir to form a dough. Transfer dough to a lightly floured surface; knead until smooth, about 6 minutes. Transfer dough to a lightly oiled bowl and cover with plastic wrap. Let dough rest until doubled in size, about 1 hour. Punch down dough, divide into 4 portions, and roll each portion into a ball. Transfer dough balls to a floured baking sheet. Cover with a damp tea towel and let rest for 45 minutes.</span><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><span style="background-color: white; color: #5e5e5e;">Meanwhile, make the topping: In a large bowl, combine oil, tomato paste, parsley, cayenne, cumin, paprika, and cinnamon and stir vigorously with a fork. Stir in lamb, garlic, tomatoes, onions, and chiles and season with salt; set topping aside.</span><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><span style="background-color: white; color: #5e5e5e;">Put a pizza stone in bottom third of oven and heat oven to 475°. Working with one dough ball at a time, use a rolling pin to roll dough into a 10" disk. Brush off excess flour and transfer dough to a piece of parchment paper. Spoon 3–4 tbsp. topping onto dough and using your fingers, spread topping evenly to edges. Season with salt. Holding parchment paper by its edges, transfer to baking stone. Bake until dough is golden brown and topping is cooked, 6–8 minutes. Repeat with remaining dough and topping; serve warm or at room temperature.</span></span></div>
dialahttp://www.blogger.com/profile/13678712648061363121noreply@blogger.comtag:blogger.com,1999:blog-8104975407678428049.post-66517861557528724202017-08-22T03:43:00.001-07:002017-08-22T03:43:39.944-07:00KIBBEH (BEEF AND BULGUR WHEAT MEATBALLS) RECIPE<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-3UPlU9lHcUc/WZwKgNw2RYI/AAAAAAAAG9k/sk3rD1DazJY3xhP_IP9PRiNF5cNKmrlIwCLcBGAs/s1600/Kibbeh.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="427" height="640" src="https://1.bp.blogspot.com/-3UPlU9lHcUc/WZwKgNw2RYI/AAAAAAAAG9k/sk3rD1DazJY3xhP_IP9PRiNF5cNKmrlIwCLcBGAs/s640/Kibbeh.jpg" width="426" /></a></div>
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<span style="font-family: inherit;"><span style="background-color: white; color: #222222;">Middle Eastern kibbeh is a finely ground paste of bulgur, onions, and lamb or beef, which is formed into patties or balls, filled with coarsely ground, sweetly spiced meat, onions, and pine nuts, and deep-fried.</span><br style="background-color: white; color: #222222;" /><br style="background-color: white; color: #222222;" /><span style="background-color: white; color: #222222;">MAKES 16</span><br style="background-color: white; color: #222222;" /><br style="background-color: white; color: #222222;" /><b style="background-color: white; color: #222222;">Ingredients</b><br style="background-color: white; color: #222222;" /><b style="background-color: white; color: #222222;"><br /></b><span style="background-color: white; color: #222222;"></span><b style="background-color: white; color: #222222;">For the Filling</b><br style="background-color: white; color: #222222;" /><br style="background-color: white; color: #222222;" /><span style="background-color: white; color: #222222;">1 tbsp. olive oil, plus more to garnish</span><br style="background-color: white; color: #222222;" /><span style="background-color: white; color: #222222;">1 medium yellow onion, roughly chopped</span><br style="background-color: white; color: #222222;" /><span style="background-color: white; color: #222222;">8 oz. ground beef sirloin</span><br style="background-color: white; color: #222222;" /><span style="background-color: white; color: #222222;">1 tsp. kosher salt</span><br style="background-color: white; color: #222222;" /><span style="background-color: white; color: #222222;">1⁄4 tsp. ground allspice</span><br style="background-color: white; color: #222222;" /><span style="background-color: white; color: #222222;">1⁄4 tsp. ground cinnamon</span><br style="background-color: white; color: #222222;" /><span style="background-color: white; color: #222222;">1⁄4 cup pine nuts, toasted</span><br style="background-color: white; color: #222222;" /><span style="background-color: white; color: #222222;">1 tbsp. ground sumac, plus more to garnish</span><br style="background-color: white; color: #222222;" /><br style="background-color: white; color: #222222;" /><b style="background-color: white; color: #222222;">For the Shell</b><br style="background-color: white; color: #222222;" /><br style="background-color: white; color: #222222;" /><span style="background-color: white; color: #222222;">1 1⁄2 cups fine bulgur</span><br style="background-color: white; color: #222222;" /><span style="background-color: white; color: #222222;">1 tbsp. kosher salt</span><br style="background-color: white; color: #222222;" /><span style="background-color: white; color: #222222;">1⁄2 tsp. ground allspice</span><br style="background-color: white; color: #222222;" /><span style="background-color: white; color: #222222;">1⁄2 tsp. ground cinnamon</span><br style="background-color: white; color: #222222;" /><span style="background-color: white; color: #222222;">1⁄4 tsp. ground black pepper</span><br style="background-color: white; color: #222222;" /><span style="background-color: white; color: #222222;">1 small yellow onion, finely chopped</span><br style="background-color: white; color: #222222;" /><span style="background-color: white; color: #222222;">1 1⁄2 lb. lamb shoulder, trimmed of all fat and sinew</span><br style="background-color: white; color: #222222;" /><span style="background-color: white; color: #222222;">Canola oil, for frying</span><br style="background-color: white; color: #222222;" /><span style="background-color: white; color: #222222;">Plain yogurt, for serving</span><br style="background-color: white; color: #222222;" /><span style="background-color: white; color: #222222;">Mint leaves, to garnish</span><br style="background-color: white; color: #222222;" /><br style="background-color: white; color: #222222;" /><b style="background-color: white; color: #222222;">Instructions</b><br style="background-color: white; color: #222222;" /><br style="background-color: white; color: #222222;" /><b style="background-color: white; color: #222222;">For the filling:</b><span style="background-color: white; color: #222222;"> Heat oil in a 12" skillet over medium heat. Add onion, and cook, stirring, until soft, about 10 minutes. Add beef, and cook, breaking it up with a wooden spoon, until no longer pink, about 7 minutes. Add salt, allspice, and cinnamon, and cook, stirring, until meat begins to brown, about 4 minutes more. Transfer to a bowl, stir in nuts and sumac, and let cool.</span><br style="background-color: white; color: #222222;" /><br style="background-color: white; color: #222222;" /><b style="background-color: white; color: #222222;">For the shell:</b><span style="background-color: white; color: #222222;"> Rinse bulgur, squeeze out excess water, and place in a large bowl. Add salt, allspice, cinnamon, pepper, and onion, and set aside. Grind lamb twice in a meat grinder, and add to bulgur mixture; knead mixture in bowl into a pliable paste, about 5 minutes. Cover bowl with a clean dish towel.</span><br style="background-color: white; color: #222222;" /><br style="background-color: white; color: #222222;" /><span style="background-color: white; color: #222222;">Shape about 1⁄4 cup of the bulgur-meat paste into a ball, moistening your hands with water as you work. Hold ball in one hand and insert index finger of other hand into center to form a hole. Shape ball into a thin-walled (about 1⁄4"-thick) oval with an opening at one end by molding ball around finger, gradually tapering closed end. Mend any cracks in shell with a moistened finger. Fill hole with 1 1⁄2 tbsp. of the filling. Moisten edges of opening, then gather edges together to seal. Gently form kibbeh into the shape of an egg, and keep moist under a clean dish towel. Repeat shaping with remaining filling and bulgur-meat paste to make 16 egg-shaped balls in all.</span><br style="background-color: white; color: #222222;" /><br style="background-color: white; color: #222222;" /><span style="background-color: white; color: #222222;">Pour oil to a depth of 2" into a 6-qt. Dutch oven, and heat over medium heat until a deep-fry thermometer reads 375°. Working in batches, fry kibbeh until browned all over, about 4 minutes. Drain on paper towels. Transfer to a serving platter, and spoon some yogurt on the platter alongside the kibbeh. Drizzle oil over yogurt, and sprinkle with more sumac. Serve with mint leaves on the side.</span><br style="background-color: white; color: #222222;" /><br style="background-color: white; color: #222222;" /><span style="background-color: white; color: #222222;">Source: Saveur</span></span>dialahttp://www.blogger.com/profile/13678712648061363121noreply@blogger.comtag:blogger.com,1999:blog-8104975407678428049.post-82479936829586984592017-08-22T03:40:00.001-07:002017-08-22T03:40:51.697-07:00SMOKY BABA GHANNOUJ WITH OIL-CURED BLACK OLIVES RECIPE<div class="separator" style="clear: both; text-align: center;">
<a href="https://4.bp.blogspot.com/-ej1ynR-2g7w/WZwJrRl0zPI/AAAAAAAAG9c/ideCcxVb7AQYC-0PDT1iNMBbGm1By7t9gCLcBGAs/s1600/baba-ghannouj.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="SMOKY BABA GHANNOUJ WITH OIL-CURED BLACK OLIVES" border="0" data-original-height="480" data-original-width="640" height="300" src="https://4.bp.blogspot.com/-ej1ynR-2g7w/WZwJrRl0zPI/AAAAAAAAG9c/ideCcxVb7AQYC-0PDT1iNMBbGm1By7t9gCLcBGAs/s400/baba-ghannouj.jpg" title="SMOKY BABA GHANNOUJ WITH OIL-CURED BLACK OLIVES" width="400" /></a></div>
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<span style="font-family: inherit;"><span style="background-color: white; color: #222222;">Mayonnaise ensures a creamy, smooth texture in this Midwestern riff on the classic Mediterranean dip by cookbook author Amy Thielen. Chopped cumin seeds add spice and a little crunch to the smoky eggplant.</span><br style="background-color: white; color: #222222;" /><br style="background-color: white; color: #222222;" /><span style="background-color: white; color: #222222;">MAKES 3 CUPS 1 HOUR, 10 MINUTES</span><br style="background-color: white; color: #222222;" /><br style="background-color: white; color: #222222;" /><b style="background-color: white; color: #222222;">Ingredients</b><br style="background-color: white; color: #222222;" /><br style="background-color: white; color: #222222;" /><span style="background-color: white; color: #222222;">2 medium eggplants (1 3⁄4 lbs.)</span><br style="background-color: white; color: #222222;" /><span style="background-color: white; color: #222222;">1⁄2 tsp. whole cumin seeds</span><br style="background-color: white; color: #222222;" /><span style="background-color: white; color: #222222;">1⁄4 cup extra virgin olive oil, plus more to garnish</span><br style="background-color: white; color: #222222;" /><span style="background-color: white; color: #222222;">1 bunch radishes, trimmed</span><br style="background-color: white; color: #222222;" /><span style="background-color: white; color: #222222;">1 large kohlrabi, trimmed</span><br style="background-color: white; color: #222222;" /><span style="background-color: white; color: #222222;">3 tbsp. mayonnaise, preferably homemade</span><br style="background-color: white; color: #222222;" /><span style="background-color: white; color: #222222;">2 tbsp. fresh lemon juice</span><br style="background-color: white; color: #222222;" /><span style="background-color: white; color: #222222;">2 tsp. kosher salt</span><br style="background-color: white; color: #222222;" /><span style="background-color: white; color: #222222;">1⁄4 tsp. freshly ground black pepper</span><br style="background-color: white; color: #222222;" /><span style="background-color: white; color: #222222;">Pinch of cayenne</span><br style="background-color: white; color: #222222;" /><span style="background-color: white; color: #222222;">Pinch of ground cinnamon</span><br style="background-color: white; color: #222222;" /><span style="background-color: white; color: #222222;">1 large garlic clove, finely grated</span><br style="background-color: white; color: #222222;" /><span style="background-color: white; color: #222222;">1⁄4 cup oil-cured niçoise olives, pitted and roughly chopped</span><br style="background-color: white; color: #222222;" /><span style="background-color: white; color: #222222;">Aleppo pepper, to garnish</span><br style="background-color: white; color: #222222;" /><br style="background-color: white; color: #222222;" /><b style="background-color: white; color: #222222;">Instructions</b><br style="background-color: white; color: #222222;" /><br style="background-color: white; color: #222222;" /><span style="background-color: white; color: #222222;">Heat the broiler to high. Place the eggplants on a foil-lined baking sheet and broil, turning as needed, until blackened all over and very soft, 20 minutes. Transfer the baking sheet to a rack and let the eggplant cool for 10 minutes.</span><br style="background-color: white; color: #222222;" /><br style="background-color: white; color: #222222;" /><span style="background-color: white; color: #222222;">Meanwhile, place the cumin seeds on a cutting board and drizzle with two drops of olive oil. Chop the seeds repeatedly until coarsely ground. Using a mandoline or knife, thinly slice the radishes and kohlrabi and then place in a large bowl of ice water. Let sit until the slices begin to curl, about 10 minutes. Drain and spread the slices out on a towel to dry.</span><br style="background-color: white; color: #222222;" /><br style="background-color: white; color: #222222;" /><span style="background-color: white; color: #222222;">Peel and discard the charred eggplant skin and place the flesh on a cutting board. Finely chop the flesh and then scrape into a bowl. Stir in the chopped cumin along with the 1⁄4 cup of olive oil, the mayonnaise, lemon juice, salt, pepper, cayenne, cinnamon, and garlic. Transfer the baba ghannouj to a serving bowl and drizzle with more olive oil. Sprinkle with the olives and Aleppo and serve with the radish and kohlrabi slices.</span><br style="background-color: white; color: #222222;" /><br style="background-color: white; color: #222222;" /><span style="background-color: white; color: #222222;">Source: Saveur</span></span>dialahttp://www.blogger.com/profile/13678712648061363121noreply@blogger.comtag:blogger.com,1999:blog-8104975407678428049.post-5297440927578158372017-05-04T20:44:00.001-07:002017-05-04T20:44:35.873-07:00Chicken Shawarma Kibbeh Recipe<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://4.bp.blogspot.com/-ffwyORiSims/WQv08HzziDI/AAAAAAAAG8Q/Oh-KGGk7_lUBFt_3yxNOjcXvkYPJcCEggCLcB/s1600/chicken-shawarma-kibbeh.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Chicken Shawarma Kibbeh" border="0" height="225" src="https://4.bp.blogspot.com/-ffwyORiSims/WQv08HzziDI/AAAAAAAAG8Q/Oh-KGGk7_lUBFt_3yxNOjcXvkYPJcCEggCLcB/s400/chicken-shawarma-kibbeh.jpg" title="Chicken Shawarma Kibbeh" width="400" /></a></div>
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<span style="font-family: inherit;"><span style="background-color: white; color: #5e5e5e;">A chicken version (with a twist) from the beef kibbeh we all know. We added our Knorr Shawarma Marinade to make the flavour well balanced. Chef’s tip: 10% of minced lamb fat can be added for an extra moist chicken stuffing mix. View recipe below!</span><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><b style="background: 0px 0px rgb(255, 255, 255); border: 0px; color: #5e5e5e; outline: 0px; padding: 0px; transition: all 0.3s ease; vertical-align: baseline;">Ingredients</b><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><b style="background: 0px 0px rgb(255, 255, 255); border: 0px; color: #5e5e5e; outline: 0px; padding: 0px; transition: all 0.3s ease; vertical-align: baseline;">For the Dough</b><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><span style="background-color: white; color: #5e5e5e;">Bourghul, fine 350 g</span><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><span style="background-color: white; color: #5e5e5e;">Chicken Breast Mince 500 g</span><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><span style="background-color: white; color: #5e5e5e;">Onions, chopped 350 g</span><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><span style="background-color: white; color: #5e5e5e;">Mint leaves chopped 20 g</span><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><span style="background-color: white; color: #5e5e5e;">Salt 10 g</span><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><span style="background-color: white; color: #5e5e5e;">Ground black pepper 5 g</span><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><span style="background-color: white; color: #5e5e5e;">Cumin powder 5 g</span><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><span style="background-color: white; color: #5e5e5e;">Cinnamon powder 5 g</span><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><b style="background: 0px 0px rgb(255, 255, 255); border: 0px; color: #5e5e5e; outline: 0px; padding: 0px; transition: all 0.3s ease; vertical-align: baseline;">For the Filling</b><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><span style="background-color: white; color: #5e5e5e;">Knorr Corn Oil (4x5L) 520 ml</span><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><span style="background-color: white; color: #5e5e5e;">Chicken Breast Mince 500 g</span><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><span style="background-color: white; color: #5e5e5e;">Knorr Chicken Shawarma Marinade (6x750g) 20 g</span><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><span style="background-color: white; color: #5e5e5e;">Pine seeds 30 g</span><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><span style="background-color: white; color: #5e5e5e;">Knorr Mise en Place Pesto (2x340g) 5 g</span><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><span style="background-color: white; color: #5e5e5e;">Pomegranate Sauce 10 ml</span><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><b style="background: 0px 0px rgb(255, 255, 255); border: 0px; color: #5e5e5e; outline: 0px; padding: 0px; transition: all 0.3s ease; vertical-align: baseline;">Preparation</b><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><b style="background: 0px 0px rgb(255, 255, 255); border: 0px; color: #5e5e5e; outline: 0px; padding: 0px; transition: all 0.3s ease; vertical-align: baseline;">For the Dough</b><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><span style="background-color: white; color: #5e5e5e;">Wash bourghul and drain then cover and set it aside for 1 hour.</span><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><span style="background-color: white; color: #5e5e5e;">Combine in a mixing bowl the prepared bourghul, minced chicken breast meat, onion, mint, salt and spices. Mince the ingredients 3 times using the meat electric mincer (add some cold water to have soft dough if needed). Cover and set in the fridge.</span><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><span style="background-color: white; color: #5e5e5e;">For the Filling</span><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><span style="background-color: white; color: #5e5e5e;">Heat Knorr Corn Oil in a pan, add onion and cook until tender. Add the minced chicken meat and stir until cooked and brown in colour. Add the Knorr Chicken Shawarma Base, pine seeds, Knorr Mise an Place Pesto and pomegranate molasses and stir to combine well.</span><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><span style="background-color: white; color: #5e5e5e;">With wet hands, take medium sized pieces of the kibbeh dough mixture, form each portion into an oval shape, making a space in the centre by pushing your finger through from one end.</span><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><span style="background-color: white; color: #5e5e5e;">Stuff with some cooked chicken mixture, close by pressing firmly. Fry the kibbeh in hot deep oil until golden brown.</span><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><b style="background: 0px 0px rgb(255, 255, 255); border: 0px; color: #5e5e5e; outline: 0px; padding: 0px; transition: all 0.3s ease; vertical-align: baseline;">Garnish</b><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><span style="background-color: white; color: #5e5e5e;">With fresh tomato and lemon wedges, fresh parsley</span><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><b style="background: 0px 0px rgb(255, 255, 255); border: 0px; color: #5e5e5e; outline: 0px; padding: 0px; transition: all 0.3s ease; vertical-align: baseline;">Serve</b><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><span style="background-color: white; color: #5e5e5e;">Serve hot as an appetizers with green salad and fresh yogurt.</span><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><span style="background-color: white; color: #5e5e5e;">Source: Unilever Food Solutions</span></span></div>
dialahttp://www.blogger.com/profile/13678712648061363121noreply@blogger.comtag:blogger.com,1999:blog-8104975407678428049.post-13500574878737300602017-05-04T20:42:00.000-07:002017-05-04T20:42:13.567-07:00Kibbeh labanieh recipe<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://1.bp.blogspot.com/-OuZM4dDT45o/WQv0QVtsjlI/AAAAAAAAG8I/YuOFX-qUjTwyBH3ncSg0qi0vCaDAi9yRgCLcB/s1600/Kibbeh-labanieh-recipe.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Kibbeh labanieh" border="0" height="266" src="https://1.bp.blogspot.com/-OuZM4dDT45o/WQv0QVtsjlI/AAAAAAAAG8I/YuOFX-qUjTwyBH3ncSg0qi0vCaDAi9yRgCLcB/s400/Kibbeh-labanieh-recipe.png" title="Kibbeh labanieh" width="400" /></a></div>
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<span style="font-family: inherit;"><span style="background-color: white; color: #5e5e5e;">Preparation time: 45 minutes</span><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><span style="background-color: white; color: #5e5e5e;">Serves: 6 </span><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><span style="background-color: white; color: #5e5e5e;">Level: Intermediate</span><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><b style="background: 0px 0px rgb(255, 255, 255); border: 0px; color: #5e5e5e; outline: 0px; padding: 0px; transition: all 0.3s ease; vertical-align: baseline;">Ingredients</b><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><b style="background: 0px 0px rgb(255, 255, 255); border: 0px; color: #5e5e5e; outline: 0px; padding: 0px; transition: all 0.3s ease; vertical-align: baseline;">Kibbeh paste</b><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><span style="background-color: white; color: #5e5e5e;">1 kg white Bulgur</span><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><span style="background-color: white; color: #5e5e5e;">1 kg ground lamb (Habra)</span><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><span style="background-color: white; color: #5e5e5e;">2 red onions, finely chopped</span><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><span style="background-color: white; color: #5e5e5e;">1/4 teaspoon dukkah spice</span><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><span style="background-color: white; color: #5e5e5e;">Aleppo pepper</span><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><span style="background-color: white; color: #5e5e5e;">pinch of cumin</span><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><b style="background: 0px 0px rgb(255, 255, 255); border: 0px; color: #5e5e5e; outline: 0px; padding: 0px; transition: all 0.3s ease; vertical-align: baseline;">For boiling</b><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><span style="background-color: white; color: #5e5e5e;">Bay leaves</span><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><span style="background-color: white; color: #5e5e5e;">1 cinnamon stick</span><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><span style="background-color: white; color: #5e5e5e;">5 cardamom</span><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><span style="background-color: white; color: #5e5e5e;">Salt</span><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><b style="background: 0px 0px rgb(255, 255, 255); border: 0px; color: #5e5e5e; outline: 0px; padding: 0px; transition: all 0.3s ease; vertical-align: baseline;">Meat filling</b><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><span style="background-color: white; color: #5e5e5e;">1 kg lamb meat, coarsely ground</span><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><span style="background-color: white; color: #5e5e5e;">1/4 cup pine nuts, fried</span><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><span style="background-color: white; color: #5e5e5e;">2 tbsp butter</span><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><span style="background-color: white; color: #5e5e5e;">1/4 teaspoon dukkah spice</span><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><span style="background-color: white; color: #5e5e5e;">1/4 teaspoon black pepper</span><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><span style="background-color: white; color: #5e5e5e;">1/4 teaspoon of cinnamon powder </span><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><b style="background: 0px 0px rgb(255, 255, 255); border: 0px; color: #5e5e5e; outline: 0px; padding: 0px; transition: all 0.3s ease; vertical-align: baseline;">Butter and mint filling</b><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><span style="background-color: white; color: #5e5e5e;">100 grams butter</span><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><span style="background-color: white; color: #5e5e5e;">1/2 teaspoon garlic, crushed</span><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><span style="background-color: white; color: #5e5e5e;">1/2 teaspoon dry mint</span><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><span style="background-color: white; color: #5e5e5e;">salt (optional)</span><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><b style="background: 0px 0px rgb(255, 255, 255); border: 0px; color: #5e5e5e; outline: 0px; padding: 0px; transition: all 0.3s ease; vertical-align: baseline;">Labanieh</b><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><span style="background-color: white; color: #5e5e5e;">1 kg lamb shanks</span><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><span style="background-color: white; color: #5e5e5e;">aromatic vegetables to cook meat</span><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><span style="background-color: white; color: #5e5e5e;">3 kg yogurt </span><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><span style="background-color: white; color: #5e5e5e;">1/4 cup short grain rice</span><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><span style="background-color: white; color: #5e5e5e;">250 grams butter</span><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><span style="background-color: white; color: #5e5e5e;">2 tbsp garlic, crushed</span><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><span style="background-color: white; color: #5e5e5e;">2 tbsp dry mint</span><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><span style="background-color: white; color: #5e5e5e;">3 tbsp cornstarch</span><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><b style="background: 0px 0px rgb(255, 255, 255); border: 0px; color: #5e5e5e; outline: 0px; padding: 0px; transition: all 0.3s ease; vertical-align: baseline;">Directions</b><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><span style="background-color: white; color: #5e5e5e;">Melt 100 grams of butter in a saucepan, then add lamb shanks. Saute until golden brown.</span><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><span style="background-color: white; color: #5e5e5e;">Add salt, aromatic vegetables, cover with water until boiling. Cover the saucepan and let it boil on low heat for 90 minutes.</span><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><b style="background: 0px 0px rgb(255, 255, 255); border: 0px; color: #5e5e5e; outline: 0px; padding: 0px; transition: all 0.3s ease; vertical-align: baseline;">Meat filling:</b><span style="background-color: white; color: #5e5e5e;"> Melt butter in a saucepan, then add the meat filling, saute until the meat is well cooked. Add spices pine nuts and set aside to cool.</span><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><b style="background: 0px 0px rgb(255, 255, 255); border: 0px; color: #5e5e5e; outline: 0px; padding: 0px; transition: all 0.3s ease; vertical-align: baseline;">Butter and mint filling:</b><span style="background-color: white; color: #5e5e5e;"> In a bowl mix butter, garlic, mint and salt then place in a plastic bag. Form mixture into a roll then place it in the fridge until it cools. Cut into small cubes.</span><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><b style="background: 0px 0px rgb(255, 255, 255); border: 0px; color: #5e5e5e; outline: 0px; padding: 0px; transition: all 0.3s ease; vertical-align: baseline;">For boiling Kibbeh:</b><span style="background-color: white; color: #5e5e5e;"> In a saucepan add water, salt, bay leaves, cinammon and cardamom. Let it boil.</span><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><span style="background-color: white; color: #5e5e5e;">Mix the white bulgar with the rest of the kibbeh paste ingredients. Knead until you get a smooth dough.</span><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><span style="background-color: white; color: #5e5e5e;">Shape Kibbe paste into balls about 10 grams. Form a hole in the middle of the ball then fill the hole with 1 teaspoon of meat filling and a cube of butter and mint filling then close it, forming an oval shape kibbeh with pointed ends. Set aside on a tray. </span><b style="background: 0px 0px rgb(255, 255, 255); border: 0px; color: #5e5e5e; outline: 0px; padding: 0px; transition: all 0.3s ease; vertical-align: baseline;"> </b><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><b style="background: 0px 0px rgb(255, 255, 255); border: 0px; color: #5e5e5e; outline: 0px; padding: 0px; transition: all 0.3s ease; vertical-align: baseline;">Note:</b><span style="background-color: white; color: #5e5e5e;"> moisturize your hands in cold water as you work in order to give a smooth finish to the kibbeh paste.</span><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><span style="background-color: white; color: #5e5e5e;">Place kibbeh in the boiling water for 1 minute.</span><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><span style="background-color: white; color: #5e5e5e;">In a saucepan add yogurt, salt and cornstarch. Stir well. Cook on low heat. Stir the yogurt continuously in the same direction until it boils and starts to thicken then add the remaining butter. </span><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><span style="background-color: white; color: #5e5e5e;">Take one liter of meat broth and put it in a saucepan on low heat then add rice, garlic and mint. Simmer until rice is cooked well. Pour over Yogurt sauce and stir.</span><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><span style="background-color: white; color: #5e5e5e;">Add lamb shanks. Before serving drop the kibbeh balls in the yogurt. Do not stir. Remove saucepan from heat. Serve immediately.</span></span></div>
dialahttp://www.blogger.com/profile/13678712648061363121noreply@blogger.comtag:blogger.com,1999:blog-8104975407678428049.post-40231865995977247072017-04-30T16:24:00.000-07:002017-04-30T16:24:29.236-07:00Grilled Kibbeh Recipe<div class="separator" style="clear: both; text-align: center;">
<a href="https://4.bp.blogspot.com/-ICo_iBIHS5c/WQZx9Q2Qc3I/AAAAAAAAG74/34acJC1-6Z09efE-fCIrCS3y-pfLXFAVACLcB/s1600/Grilled-kibbeh.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Grilled Kibbeh" border="0" height="303" src="https://4.bp.blogspot.com/-ICo_iBIHS5c/WQZx9Q2Qc3I/AAAAAAAAG74/34acJC1-6Z09efE-fCIrCS3y-pfLXFAVACLcB/s400/Grilled-kibbeh.jpg" title="Grilled Kibbeh" width="400" /></a></div>
<span style="font-family: inherit;"><span style="background-color: white; color: #5e5e5e;"><br /></span></span>
<span style="font-family: inherit;"><span style="background-color: white; color: #5e5e5e;">Serves 4 Persons</span><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><span style="background-color: white; color: #5e5e5e;">Preparation Time 30 Minutes</span><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><span style="background-color: white; color: #5e5e5e;">Cook Time 20 Minutes</span><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><span style="background-color: white; color: #5e5e5e;"> </span><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><span style="background-color: white; color: #5e5e5e;">A great revisited Middle Eastern recipe prepared with a little hot sauce. It’s worth trying, check it now!</span><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><b style="background: 0px 0px rgb(255, 255, 255); border: 0px; color: #5e5e5e; outline: 0px; padding: 0px; transition: all 0.3s ease; vertical-align: baseline;">INGREDIENTS</b><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><span style="background-color: white; color: #5e5e5e;"> 500 g ground meat</span><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><span style="background-color: white; color: #5e5e5e;"> 250 g fine bulgur soaked in water for 30 minutes</span><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><span style="background-color: white; color: #5e5e5e;"> 1tsp black pepper</span><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><span style="background-color: white; color: #5e5e5e;"> 1tsp cumin</span><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><span style="background-color: white; color: #5e5e5e;"> 1 halved onion</span><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><span style="background-color: white; color: #5e5e5e;"> 1 tsp salt</span><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><span style="background-color: white; color: #5e5e5e;"> 1 tsp cinnamon</span><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><span style="background-color: white; color: #5e5e5e;"> 1 tsp dried mint</span><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><span style="background-color: white; color: #5e5e5e;"> 1 tsp allspice</span><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><span style="background-color: white; color: #5e5e5e;"> Vegetable oil to grease the grill, as needed</span><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><span style="background-color: white; color: #5e5e5e;"> 2 tbsp American Garden hot sauce Louisiana Style</span><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><b style="background: 0px 0px rgb(255, 255, 255); border: 0px; color: #5e5e5e; outline: 0px; padding: 0px; transition: all 0.3s ease; vertical-align: baseline;">PREPARATION</b><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><span style="background-color: white; color: #5e5e5e;">1- In a food processor, process the meat with the bulgur and onion.</span><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><span style="background-color: white; color: #5e5e5e;">2- Season with salt, black pepper, cinnamon, dried mint, all spice and cumin. Mix well until combined.</span><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><span style="background-color: white; color: #5e5e5e;">3- Knead the ingredients using hot sauce until the meat dough is homogenous.</span><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><span style="background-color: white; color: #5e5e5e;">4- Divide into medium-sized ball and shape into fingers.</span><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><span style="background-color: white; color: #5e5e5e;">5- Preheat the grill and oil it evenly.</span><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><span style="background-color: white; color: #5e5e5e;">6- Grill the kibbeh until done.</span><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><span style="background-color: white; color: #5e5e5e;">Note: Allspice is a mixture of spices and herbs widely used in the Middle Eastern cuisine. It can be prepared easily at home from different spices such as: cinnamon, cloves, black pepper, dried lime and curcuma. Use it to enrich your savory dishes!</span></span>dialahttp://www.blogger.com/profile/13678712648061363121noreply@blogger.comtag:blogger.com,1999:blog-8104975407678428049.post-63540241478241744762017-04-30T16:22:00.000-07:002017-04-30T16:22:05.363-07:00Falafel burger with hummus recipe<div class="separator" style="clear: both; text-align: center;">
<a href="https://3.bp.blogspot.com/-cDcAsq-tKgQ/WQZxZB9gKjI/AAAAAAAAG7w/_eg4woFjZoMvmXCsFj9DK_M9JOtvQfBDwCLcB/s1600/Falafel-burger-with-hummus.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Falafel burger with hummus" border="0" height="225" src="https://3.bp.blogspot.com/-cDcAsq-tKgQ/WQZxZB9gKjI/AAAAAAAAG7w/_eg4woFjZoMvmXCsFj9DK_M9JOtvQfBDwCLcB/s400/Falafel-burger-with-hummus.jpg" title="Falafel burger with hummus" width="400" /></a></div>
<span style="font-family: inherit;"><span style="background-color: white; color: #5e5e5e;"><br /></span></span>
<span style="font-family: inherit;"><span style="background-color: white; color: #5e5e5e;">Preparation time 30 mins to 1 hour</span><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><span style="background-color: white; color: #5e5e5e;">Cooking time 30 mins to 1 hour</span><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><span style="background-color: white; color: #5e5e5e;">Serves Serves 4</span><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><span style="background-color: white; color: #5e5e5e;">Vegetarian</span><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><span style="background-color: white; color: #5e5e5e;">Shape your falafel mixture into large patties to create a great vegetarian burger. Top with lashings of hummus.</span><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><span style="background-color: white; color: #5e5e5e;"> </span><span class="Apple-tab-span" style="background: 0px 0px rgb(255 , 255 , 255); border: 0px; color: #5e5e5e; outline: 0px; padding: 0px; transition: all 0.3s ease; vertical-align: baseline; white-space: pre;"> </span><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><span style="background-color: white; color: #5e5e5e;">By Paul Rankin</span><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><span style="background-color: white; color: #5e5e5e;">From Saturday Kitchen</span><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><b style="background: 0px 0px rgb(255, 255, 255); border: 0px; color: #5e5e5e; outline: 0px; padding: 0px; transition: all 0.3s ease; vertical-align: baseline;">Ingredients</b><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><b style="background: 0px 0px rgb(255, 255, 255); border: 0px; color: #5e5e5e; outline: 0px; padding: 0px; transition: all 0.3s ease; vertical-align: baseline;">For the burgers</b><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><span style="background-color: white; color: #5e5e5e;">250g/9oz chickpeas, soaked overnight</span><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><span style="background-color: white; color: #5e5e5e;">1 medium onion, very finely chopped</span><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><span style="background-color: white; color: #5e5e5e;">2 cloves garlic, crushed or finely chopped</span><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><span style="background-color: white; color: #5e5e5e;">2 tsp ground cumin</span><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><span style="background-color: white; color: #5e5e5e;">2 tsp ground coriander seed</span><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><span style="background-color: white; color: #5e5e5e;">6 tbsp chopped parsley</span><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><span style="background-color: white; color: #5e5e5e;">½ tsp chilli powder</span><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><span style="background-color: white; color: #5e5e5e;">2 rounded tbsp plain flour</span><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><span style="background-color: white; color: #5e5e5e;">1 tsp salt</span><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><span style="background-color: white; color: #5e5e5e;">Oil for deep fat frying</span><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><b style="background: 0px 0px rgb(255, 255, 255); border: 0px; color: #5e5e5e; outline: 0px; padding: 0px; transition: all 0.3s ease; vertical-align: baseline;">For the hummus and tahini sauce</b><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><span style="background-color: white; color: #5e5e5e;">125g/4½oz hummus</span><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><span style="background-color: white; color: #5e5e5e;">2 tbsp extra virgin olive oil</span><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><span style="background-color: white; color: #5e5e5e;">1-2 tbsp lemon juice</span><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><span style="background-color: white; color: #5e5e5e;">1 tbsp tahini</span><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><span style="background-color: white; color: #5e5e5e;">4 large rolls (or hamburger buns)</span><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><span style="background-color: white; color: #5e5e5e;">1 fat tomato, sliced</span><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><span style="background-color: white; color: #5e5e5e;">1 red onion sliced</span><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><span style="background-color: white; color: #5e5e5e;">4 leaves butter lettuce</span><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><b style="background: 0px 0px rgb(255, 255, 255); border: 0px; color: #5e5e5e; outline: 0px; padding: 0px; transition: all 0.3s ease; vertical-align: baseline;">To accompany</b><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><span style="background-color: white; color: #5e5e5e;">salad or fries, or sautéed potatoes</span><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><b style="background: 0px 0px rgb(255, 255, 255); border: 0px; color: #5e5e5e; outline: 0px; padding: 0px; transition: all 0.3s ease; vertical-align: baseline;">Method</b><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><span style="background-color: white; color: #5e5e5e;">Drain the chickpeas thoroughly and pulse in the food processor until lightly broken up.</span><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><span style="background-color: white; color: #5e5e5e;">Add the remaining ingredients and continue to pulse until you have the texture of coarse breadcrumbs. Gently form into patties approx. 10cm/4in in diameter by 2½cm/1in. thick.</span><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><span style="background-color: white; color: #5e5e5e;">Fry in hot oil at 180C/350F for 4-5 minutes, or until crisp or golden.</span><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><span style="background-color: white; color: #5e5e5e;">For the hummus and tahini sauce simply whisk together all the ingredients. If you prefer a lighter sauce add a little water until it is the preferred consistency.</span><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><span style="background-color: white; color: #5e5e5e;">To serve, split and warm the rolls. Place in the top of each roll a leaf of lettuce, a slice of tomato, and some red onions.</span><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><span style="background-color: white; color: #5e5e5e;">Place the falafel burger on the bottom side of the roll, and some of the sauce.</span><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><span style="background-color: white; color: #5e5e5e;">Either serve side by side on a plate, or built up as a burger on a plate with your choice of accompaniment.</span><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><br style="background-color: white; color: #5e5e5e; outline: 0px; transition: all 0.3s ease;" /><span style="background-color: white; color: #5e5e5e;">Cook and refrigerate or freeze any left over burgers for a quick and easy snack.</span></span>dialahttp://www.blogger.com/profile/13678712648061363121noreply@blogger.comtag:blogger.com,1999:blog-8104975407678428049.post-89216227622663264192017-04-18T05:25:00.004-07:002017-04-18T05:25:59.219-07:00Greek Mezze Platter Recipe<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://3.bp.blogspot.com/-bLbxV_olK7I/WPYE16ax2nI/AAAAAAAAG7E/xnser123fqMpQkb-w2pR6YZTnRqKEA5ogCLcB/s1600/Greek-mezze-platter.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Greek Mezze Platter" border="0" height="298" src="https://3.bp.blogspot.com/-bLbxV_olK7I/WPYE16ax2nI/AAAAAAAAG7E/xnser123fqMpQkb-w2pR6YZTnRqKEA5ogCLcB/s400/Greek-mezze-platter.jpeg" title="Greek Mezze Platter" width="400" /></a></div>
<span style="background-color: white; color: #5e5e5e; font-family: "poppins";"><br /></span>
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<div style="text-align: left;">
Recipe courtesy of Ina Garten<br />
Show: Barefoot Contessa: Back to Basics<br />
Episode: Cooking for Jeffrey: Back to School Surprise<br />
<br />
Total:4 hr 15 minActive: 15 min<br />
Yield: 8 servings<br />
Level: Easy<br />
<br />
<b>Ingredients</b><br />
<br />
Marinated Herbed Feta, recipe follows<br />
6 roasted red peppers, store-bought<br />
8-10 stuffed grape leaves, store-bought<br />
1 cup hummus, store-bought<br />
1 tablespoon pine nuts, toasted<br />
Good olive oil<br />
Toasted Pita Chips, for serving, recipe follows<br />
4 sprigs of fresh thyme<br />
<br />
<b>Marinated Herbed Feta:</b><br />
<br />
1 1/2 teaspoons dried thyme<br />
1/2 teaspoon dried fennel seeds<br />
1/2 teaspoon crushed red pepper flakes<br />
1 1/2 pounds Greek feta, drained and sliced 1/2 inch thick<br />
3 sprigs fresh thyme<br />
1/2 cup green olives with pits, such as Cerignola<br />
1/2 cup good olive oil<br />
Kosher salt and freshly ground black pepper<br />
<br />
<b>Toasted Pita Chips:</b><br />
<br />
4 loaves pita bread<br />
<br />
<b>Directions</b><br />
<br />
Artfully arrange the marinated feta, red peppers, stuffed grape leaves and a small bowl filled with the hummus on a platter. Sprinkle the pine nuts over the hummus and add a drizzle of olive oil. Place the pita chips on the platter and arrange the sprigs of thyme over the red peppers, for decoration.<br />
<br />
<b>Marinated Herbed Feta:</b><br />
Combine the dried thyme, fennel seeds, and red pepper flakes in a small bowl. Lay the feta slices overlapping on a 9 × 9-inch square serving plate.<br />
<br />
Sprinkle the feta with the entire herb mixture. Nestle the thyme sprigs and olives among the feta slices. Drizzle with the olive oil and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Cover the dish with plastic wrap and refrigerate for at least 4 hours. Serve at room temperature.<br />
<br />
"Make It Ahead" by Ina Garten © Clarkson Potter 2014. Provided courtesy of Ina Garten. All rights reserved.<br />
<br />
<b>Toasted Pita Chips:</b><br />
Preheat the oven to 350 degrees F.<br />
<br />
Slice the pita bread into 8 triangles and place them on a sheet pan. Place the sheet pan in the oven and toast the bread for 10 minutes.</div>
</div>
dialahttp://www.blogger.com/profile/13678712648061363121noreply@blogger.comtag:blogger.com,1999:blog-8104975407678428049.post-607020287733049552017-04-10T19:58:00.000-07:002017-04-10T19:58:03.530-07:00 Fatteh Tahini Chickpeas with Yoghurt Recipe <div dir="ltr" style="text-align: left;" trbidi="on">
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<br />
Course Lent Dish, Main Dish | Cuisine Lebanese | Servings 4 full portions | Prep Time 10 minutes | Cook Time 15-20 minutes<br />
<br />
<b>Ingredients</b><br />
<br />
2 cans Chick peas Drained and washed with fresh water<br />1 cup Tahini Sauce<br />
1/2 cup Water<br />
500 gr Plain Yogurt Lebanese or Mediterranean<br />
1 loaf Lebanese Pita Bread Toasted and broken in small pieces<br />
1/2 tsp Lebanese 7-Spices<br />
Salt to taste <br />
<br />
<b>For Toppings</b><br />
<br />
3 tbsp pine kernels Fried. Add the quantity if you are a fan of nuts in the food like me.<br />
1 tbsp garlic mashed<br />
1 1/2 tbsp butter unsalted<br />
1 tbsp Vegetable oil <br />
<br />
<b>Preparation</b><br />
<br />
<ol>
<li> Prepare the Tahini Sauce as per my recipe "How to Make Tahini Sauce". Meanwhile toast the bread, and mash the garlic.</li>
<li> Over medium heat, mix the Tahini Sauce with the Chick Peas while
adding water gradually. Season with the 7-Spices and salt, and cook for
10 minutes, stirring occasionally, while you fry the Pine Kernels.</li>
<li> Heat the oil and the butter, add the spoon of garlic, and fry
softly over medium heat until it gets a yellowish golden look and a
crispy texture. It should take few seconds. Set aside in the frying pan.</li>
</ol>
<b>Serving</b><br />
<ol>
<li> You have the option to pour the Chickpeas with its Tahini sauce into 4 soup plates or into one deep serving plate.</li>
<li> In any case, cover with a layer of small pieces of toasted bread. Follow with a generous layer of plain yogurt.</li>
<li> Top it with the fried pine kernels, and pour on the fried garlic with its warm oil-butter liquid.</li>
<li> To be consumed at once. The particularity if this dish is in the
duality of warm and cold, and of the crispiness and softness.</li>
</ol>
<b>Recipe Notes</b><br />
<br />
You may prepare this dish ahead of time. At the time of serving, fry the
garlic while warming the chickpeas, and then layer up all.
</div>
dialahttp://www.blogger.com/profile/13678712648061363121noreply@blogger.com