LEBANESE RECIPES

Spinach and Cheese Stuffed Bread

noreply@blogger.com (Khalil Alsalman) — Sun, 23 Nov 2025 04:06:00 -0800

Ingredients

For the filling:

2 cups fresh spinach (washed and chopped)
1 cup feta cheese
1/4 cup mozzarella cheese
1 teaspoon minced garlic
1 tablespoon olive oil
Salt to taste
Black pepper to taste

For the dough:

2 cups all-purpose flour
1 tablespoon sugar
1 tablespoon instant yeast
1/2 teaspoon salt
1/2 cup warm milk
1/4 cup vegetable oil
1 egg

For topping:

Sesame seeds (optional)
Black seeds (optional)
1 beaten egg (for brushing)

Instructions

In a large bowl, combine flour, sugar, yeast, and salt.
Add warm milk, vegetable oil, and the egg. Knead until the dough becomes soft and smooth.
Cover the dough and let it rest in a warm place for 1 hour or until it doubles in size.
In a pan, heat olive oil and cook the chopped spinach until it wilts.
Add minced garlic and mix well.
Remove from heat, then add feta cheese, mozzarella cheese, salt, and black pepper. Mix and allow the filling to cool.
Preheat the oven to 180°C (350°F).
Once the dough has risen, divide it into equal balls.
Roll each ball, add a spoonful of the spinach filling in the center, and close the dough. Shape as desired.
Place the stuffed dough pieces on a baking tray lined with parchment paper.
Brush the tops with the beaten egg and sprinkle sesame seeds or black seeds.
Bake for 15–20 minutes or until golden brown.
Serve warm for a delicious breakfast or snack.

🌙 Kunafa with Cream (Qashta)

noreply@blogger.com (Khalil Alsalman) — Sat, 22 Nov 2025 11:25:00 -0800

Golden, creamy, and indulgent — the ultimate Middle Eastern dessert 😍💛

⭐ Ingredients:

For the Kunafa:

500 g kunafa (frozen and shredded)

1 cup clarified butter (ghee) 🧈 – the secret to amazing flavor!

2 tbsp powdered sugar

For the Cream (Qashta):

2 cups milk

4 tbsp cornstarch

1 ready-made cream (optional)

For the Syrup (Sugar Syrup / Qatr):

2 cups sugar

1 cup water

Juice of ½ lemon 🍋

🔥 How to Prepare:

1. Make the Syrup (Qatr)

Mix water and sugar in a pot and bring to a boil.

Once boiling, add the lemon juice and let it simmer for 8 minutes.

Remove from heat and let it cool completely. The syrup should be thick and cold.

2. Make the Cream (Qashta)

Mix the milk and cornstarch while cold.

Heat on the stove, stirring constantly until thick, like pudding.

Remove from heat, stir in the ready-made cream (if using), and let it cool.

3. Prepare the Kunafa

Rub the shredded kunafa with the melted ghee and powdered sugar until every strand is coated 👐.

4. Assemble

Grease a baking tray with ghee.

Spread half of the kunafa and press it firmly using the bottom of a cup or a smaller pan.

Spread the cream layer on top, leaving some space at the edges to prevent burning.

Add the remaining kunafa on top and press gently.

5. Bake

Bake in a preheated oven at 180°C (356°F) until the edges turn dark golden.

Flip the kunafa carefully and bake the other side until golden.

6. Add Syrup

While hot, pour the cold syrup evenly over the kunafa.

Let it cool slightly before cutting into pieces.

💛 Result:

Golden, crispy, creamy, and heavenly — the ultimate homemade kunafa 😋

Crispy Cheese Triangles

noreply@blogger.com (Khalil Alsalman) — Sat, 12 Jul 2025 15:32:00 -0700

Ingredients:

2 cups flour
½ cup warm water
1 teaspoon instant yeast
1 teaspoon sugar
½ teaspoon salt
2 tablespoons oil
Triangle cheese or any cheese of your choice for filling
Oil for frying

Preparation:

Dissolve the yeast with the sugar and warm water, and let it sit for 10 minutes to activate.
Add the remaining ingredients and knead until you get a soft dough.
Let the dough rest for 30 minutes.
Roll out the dough and cut it into circles.
Fill each circle with cheese and fold it into a triangle shape.
Fry in hot oil until golden and crispy.

Enjoy your delicious crispy cheese triangles!

Enjoy Kunafa with Cream – The Easiest Recipe with Full Details

noreply@blogger.com (Khalil Alsalman) — Sat, 12 Jul 2025 15:24:00 -0700

Ingredients:

½ kilogram of kunafa pastry

¾ cup of ghee (clarified butter)

2 tablespoons of cornstarch

1 cup of powdered sugar

1½ cups of liquid milk

1 can of cream (ashta)

For the syrup (attar or sharbat):

2 cups sugar

2½ cups water

Juice of half a lemon

2 tablespoons natural honey or glucose syrup

½ teaspoon vanilla

Preparation Method – Kunafa with Cream:

1. Prepare the syrup:
In a deep saucepan over medium heat, add sugar and water and stir until the sugar completely dissolves. Then add lemon juice and honey (or glucose syrup), and let it boil for 10 minutes. Remove from heat and set aside to cool.

2. Prepare the cream filling (ashta):
In a saucepan, add cold milk, cornstarch, powdered sugar, and vanilla. Stir continuously over medium heat until it warms slightly. Then add the canned cream and keep stirring until the mixture thickens and becomes smooth. Remove from heat.

3. Prepare the kunafa pastry:
Place the ghee in a pan and heat it for one minute. Meanwhile, break the kunafa into small pieces (it’s better to freeze it beforehand to make it easier to break apart). Add the melted ghee to the kunafa and mix well.

4. Assemble the kunafa:
Place two-thirds of the kunafa mixture into a suitable baking tray and press it down firmly. Then spread the cream mixture on top, keeping it away from the edges. You can also add nuts over the cream if desired.
Add the remaining third of the kunafa over the top without pressing down too hard.

5. Bake:
Place the tray in a preheated oven at medium heat until the edges turn a light golden color. Then turn on the top broiler (grill) to brown the surface.

6. Final steps:
Remove from the oven and immediately pour the cooled syrup over the hot kunafa. Cover briefly, garnish with nuts, and serve warm or at room temperature.

Enjoy!

Hawawshi (Egyptian Meat Stuffed Bread)

noreply@blogger.com (Khalil Alsalman) — Fri, 11 Jul 2025 06:58:00 -0700

A recipe for Hawawshi (Egyptian Meat Stuffed Bread)! Aish Baladi (Egyptian Bread) is filled with a spiced meat mixture and baked until cooked through and golden.

Ingredients

1 pound (450 grams) ground beef not lean

1 medium onion peeled and finely chopped

2 cloves garlic peeled and minced

1 tomato seeds removed, finely chopped

1/2 green bell pepper stem and seeds discarded, finely chopped

1/2 jalapeño pepper optional, stem and seeds discarded, finely chopped

1/4 cup (5 grams) fresh parsley chopped

1 teaspoon salt

1/2 teaspoon ground allspice

1/2 teaspoon paprika

1/2 teaspoon ground coriander

1/4 teaspoon freshly ground black pepper

1/4 teaspoon ground cardamom

1/4 teaspoon ground cumin

Pinch ground cinnamon

Pinch freshly ground nutmeg

6 Aish Baladi Egyptian wheat flatbread

Ghee or melted butter for brushing

Instructions

1. In a large bowl, gently mix the ground beef, onion, garlic, tomato, bell pepper, jalapeño, parsley, salt, allspice, paprika, coriander, black pepper, cardamom, cumin, cinnamon, and nutmeg just until combined.

2. Cover the bowl and refrigerate for at least an hour.

3. Preheat oven to 400˚ (200˚C).

4. Carefully cut a small slit on one side of the bread or pita about 2 inches (5 centimeters) wide. Gently add about 1/4-1/3 cup of the meat mixture and press across the top to push the meat into an even layer. Repeat with remaining bread and meat.

5. Another option is to cut each piece of bread in half and fill each half with the meat mixture.

6. Brush each side of the filled bread with ghee and arrange on a rimmed baking sheet.

7. Bake in preheated oven until the meat is cooked through and the bread is golden, about 20-25 minutes.

8. Cut the bread in halves or quarters and serve with tahini sauce, salad, fries, and/or pickled vegetables.

Alexandrian Kebda

noreply@blogger.com (Khalil Alsalman) — Fri, 11 Jul 2025 06:42:00 -0700

Alexandrian liver, or kibda eskandarani, holds a beloved place in Egyptian cuisine. The dish is known for its bold flavors and simplicity, making it a popular choice for festive occasions like Eid. Served as a main course with white rice or in a sandwich, it showcases the quintessential Egyptian spices and techniques.

The flavor profile of kibda eskandarani is both tangy and spicy, combining elements like garlic, cumin, and lemon for a robust taste experience. This traditional liver dish, a staple of Alexandrian street food, continues to be a go-to recipe for many families, especially due to its straightforward preparation and delicious outcome.

Ingredients

250 grams of liver (preferably fresh), thinly sliced
2 large spoons of good vinegar
5 large cloves of garlic, minced
Juice of 2 medium lemons
1 teaspoon of salt
½ teaspoon of cumin
1 teaspoon of coriander
1 teaspoon of black pepper
1 teaspoon of paprika (optional)
1 green chili pepper, finely chopped
2 tablespoons of regular cooking oil

Preparation

1. Marinate the liver with vinegar, minced garlic, lemon juice, salt, cumin, coriander, and black pepper. If desired, add paprika and chili pepper. Mix well and let it sit for 10 minutes.
2. Heat a large pan over medium-high heat and add the cooking oil.
3. Once the oil is hot, add the marinated liver slices into the pan, spreading them out to avoid overcrowding.
4. Cook the liver for about 3-5 minutes on each side until they develop a golden brown color.
5. After the initial sear, reduce the heat to medium and continue cooking for another 5 minutes until the liver is fully cooked.
6. Serve hot with white rice or stuffed into a soft sandwich roll, accompanied by tahini or a fresh side salad.
Did you know?
Kibda eskandarani, also known simply as Alexandrian liver, is a specialty that hails from the city of Alexandria in Egypt. This dish is often sold by street vendors and small restaurants, representing the city’s ancient culinary traditions. The use of bold spices like cumin and coriander is a hallmark of Egyptian cooking, providing a warm and earthy flavor that complements the rich taste of liver.
Liver, once considered a delicacy in ancient Egypt, was often reserved for the elite. Today, it remains a popular choice thanks to its nutrient-dense profile, offering a good source of iron and vitamins. By pairing it with lemon juice and vinegar, the natural richness of the liver is balanced out, creating a dish that’s both revitalizing and satisfying.

Egyptian Fatta

noreply@blogger.com (Khalil Alsalman) — Fri, 11 Jul 2025 06:29:00 -0700

Egyptian fatta is the quintessential festive meal. It’s a crowd-pleasing dish bursting with bold flavors and textures: layers of seasoned, toasted pita and fragrant rice are topped with slow-cooked beef and drizzled with a punchy garlic-vinegar sauce. The dish is associated with all religious celebrations of Egyptian Christians and Muslims, and celebratory feasts aren’t complete without a lavish fatta at the center of the table, surrounded by a myriad of delicacies.

In Arabic, fatta means “cut in pieces,” which in the context of this recipe refers to sliced, toasted pita, the first layer of the dish. Though they share the same name, Egyptian fatta is unlike its Levantine counterpart: the Egyptian dish doesn’t include a yogurt sauce and uses a different cooking technique.

The long list of ingredients may be daunting, but the recipe itself is easy to break into manageable parts. Much of the recipe can be prepared ahead of time and kept in the fridge, then reheated and assembled right before serving.

Variations of Egyptian Fatta

While bread, meat, and rice are pretty much the main components of any Egyptian fatta, there are still some subtle variations. If Egyptians are making fatta for Eid, for example, they may decide between lamb or beef. Also, the cut of meat used is subjective. Some families prefer rustic and fatty bone-in cuts of meat, while others treasure the leaner flavor of fat-trimmed meat and the ease of boneless pieces.

Typically, Egyptian fatta is made with ruz masri (Egyptian rice), but that kind of rice is hard to find outside of Egypt. A good substitute is basmati or another long-grain rice instead; it works well and, I've found, complements the rest of the dish beautifully.

In researching the many versions of Egyptian fatta, I have learned that Egyptian Muslim families tend to drizzle a tomato-based sauce—in addition to a garlic-vinegar one—on their fatta, while their Christian compatriots use just the garlic-vinegar one to dress it. I’ve included both sauces below so you can try each, then decide if you prefer one over the other or like having both.

Ingredients

For the Meat and Broth:

2 1/4 pounds (1 kg) boneless beef chuck, trimmed and cut into 1-inch cubes

Kosher salt

2 tablespoons (30 ml) ghee (see note)

3 bay leaves

5 green cardamom pods, lightly crushed

2 mastic resins, whole (optional; see note)

10 whole black peppercorns

5 allspice berries

1 3-inch cinnamon stick

1 medium yellow onion (8 ounces, 225 g), unpeeled, halved lengthwise keeping root intact

5 medium cloves garlic, unpeeled

6 cups (1.4 L) hot water, plus more if needed

15-20 parsley stalks (about 1.4 ounces; 40 g)

1/2 teaspoon ground cumin

1/2 teaspoon ground coriander

1/2 teaspoon sweet paprika

1/2 teaspoon cayenne (optional)

1 beef bouillon cube (optional; see note)

For the Rice:

2 tablespoons (30 ml) ghee (see note)

2 bay leaves

2 green cardamom pods

1 mastic resin (optional; see note)

2 cups uncooked basmati rice (12.7 ounces; 360 g), soaked for 30 minutes in room-temperature water, then drained and rinsed

3 cups (710 ml) warm meat broth (recipe above)

Kosher salt and freshly ground black pepper

For the Toasted Pita:

4 pita breads (roughly 17 ounces; 480 g in total), cut in 1-inch squares (about 7 cups)

1/4 cup (60 ml) extra-virgin olive oil or canola oil, plus more as needed

1 teaspoon garlic powder

1/2 teaspoon sweet paprika

1/2 teaspoon ground cumin

1/2 teaspoon sumac (optional)

Kosher salt and fresh ground black pepper

For the Garlic-Vinegar Sauce:

2 tablespoons (30 ml) ghee (see note)

8 medium cloves garlic (26 g), minced (about 2 tablespoons)

3 tablespoons (45 ml) distilled white vinegar

1 cup (237 ml) meat broth (recipe above)

Kosher salt and freshly ground pepper to taste

For the Tomato Sauce:

1/2 cup (118 ml) garlic-vinegar sauce (recipe above)

2 tablespoons (30 ml) tomato paste

Kosher salt and freshly ground pepper

To Assemble:

1 tablespoon ghee (see note)

1/4 cup toasted nuts, such as almonds, pine nuts, walnuts, or cashews

Directions

1. For the Meat and Broth: Season beef with salt all over, set aside. In a large heavy bottomed pot or Dutch oven, heat ghee over medium heat until shimmering. Add the bay leaves, cardamom, mastic resin (if using), black peppercorns, allspice, and cinnamon, and cook, stirring constantly, until fragrant, about 30 seconds. Working in batches to avoid crowing the pot, add beef in a single layer (you can leave the whole spices in the pot). Increase heat to medium-high and cook, turning occasionally, until beef is browned all over, about 8 minutes. Transfer to a plate with the whole spices and repeat with remaining beef.

2. Add onion and garlic to the pot and cook over medium-high heat until beginning to blister, about 1 minute.

3. Return beef and whole spices to the pot along with any accumulated juices. Stir in hot water (the water should cover the beef by about 1 inch; if necessary, add additional water) along with parsley stalks, cumin, coriander, paprika, and cayenne. Bring the broth to a boil over medium-high; let boil for 5 minutes.

4. Reduce heat to medium-low and let the broth simmer gently, uncovered, until the beef is fork-tender and the broth becomes fragrant and laden with flavors, about 2 hours; occasionally skim and discard any fat that rises to the surface. Season with salt and add beef bouillon cube, if desired. Remove from heat and let cool slightly, about 5 minutes.

5. Strain the broth through a fine-mesh strainer set over a large heatproof bowl. Transfer the cooked beef cubes to a separate plate, discarding onion, garlic, parsley stalks, and whole spices, then cover broth loosely to keep warm. Transfer the broth to a clean medium saucepan, skimming and discarding any fat on the surface; you should have 4 cups of broth (if necessary, add additional water to reach 4 cups). Cover to keep warm.

6. For the Rice: In a large saucepan, heat ghee over medium heat until shimmering. Add the bay leaves, cardamom, and mastic resin (if using) and cook, stirring constantly, until fragrant and mastic has melted, about 1 minute.

7. Add the rinsed and drained rice and cook, stirring constantly, until the rice is very lightly toasted and evenly coated with the ghee, 2 minutes.

8. Stir in the meat broth (see note), cover, and bring to a boil over medium-high heat. Cover, reduce heat to low, and cook until rice is tender and water is absorbed, following timing on rice bag instructions.

9. Remove from heat, uncover rice, and fluff with a fork, seasoning to taste with salt and pepper; discard cardamom pods and bay leaves. Let stand, uncovered, for 5 minutes (this allows excess steam to escape so the rice remains fluffy). Then cover rice with a clean tea towel to keep it warm until you assemble the fatta.

10. For the Toasted Bread Chips: Preheat oven to 400°F (200°C). On a rimmed baking sheet, drizzle pita squares all over with oil. Sprinkle all over with garlic powder, paprika, cumin, and sumac, along with a large pinch of salt and freshly ground black pepper. Toss until evenly coated.

11. Bake seasoned pita, tossing once halfway through, until crispy and golden, 10 to 15 minutes. Set aside and cover loosely with aluminum foil to keep warm until you assemble the fatta.

12. For the Garlic-Vinegar Sauce: In a small saucepan, heat ghee over medium heat until shimmering. Add minced garlic and cook, stirring constantly, until garlic becomes fragrant and starts to turn golden, 1 to 2 minutes. Immediately whisk in the vinegar, then whisk in the broth and remove from heat. Season to taste with salt and pepper, then set aside.

13. For the Tomato Sauce: In a small saucepan, heat the 1/2 cup of the garlic-vinegar sauce over medium heat until nearly simmering. Whisk in tomato paste until fully dissolved. Season with salt and pepper and set aside.

14. To Assemble: On a large serving platter, arrange the toasted pita chips in an even layer. Spoon the hot rice on top in an even layer. Drizzle 1/2 cup of hot garlic-vinegar sauce over the rice.

15. In a large skillet, heat ghee over medium-high heat until shimmering. Add cooked beef and cook, stirring occasionally, until heated through, 3 to 5 minutes. Remove from heat and arrange the cooked beef over the rice.

16. Drizzle the entire dish with the tomato-garlic sauce. Sprinkle the toasted nuts over the fatta. Serve immediately with the remaining sauces on the side.

Special Equipment

Large Dutch oven or heavy-bottomed pot; fine-mesh strainer

Notes

Ghee is clarified butter and it is the common type of fat used in Egyptian cuisine. If you don't have ghee or clarified butter, you can substitute a neutral oil like canola oil for the searing steps (to avoid scorching of the milk solids in regular butter), though the flavor won't be the same; for steps where searing isn't involved, you can use a 1:1 mix of unsalted butter and neutral oil in place of ghee.

Mastic resin, aka mastica, is a natural extract of the mastic tree, a shrub that grows in Greece. Mastic is used in several savory and sweet Egyptian dishes. Mastic offsets the gamey flavor of poultry and meat in home-cooked dishes and imparts the food with a wonderful and very particular flavor that is difficult to achieve with a substitute.

The beef bouillon cube can be a nice addition to easily add a little more depth and umami to the meat, but isn't required.

The cooking time of the meat depends on the cut and the quality of the meat itself. The beef stewing cubes I often use in this recipe cook in about 2 hours, while other cuts like beef chuck or lamb shank might need a longer cooking time.

The ratio of 3 cups broth to 2 cups rice is generally a good one, but you should defer to the ratio printed on your rice packaging if it differs from this.

Make-Ahead and Storage

Given that fatta has multiple components, I recommend making the broth and beef cubes 1 to 2 days ahead to break up the work. Store them separately in airtight containers in the fridge. In fact, all the fatta’s layers can be cooked ahead and kept in the fridge, and then reheated and assembled right before serving.

Store leftover fatta in airtight containers for up to 3 days in the fridge and up to 3 weeks in the freezer.

From: https://www.seriouseats.com/

Egyptian Feteer Meshaltet (Traditional)

noreply@blogger.com (Khalil Alsalman) — Fri, 11 Jul 2025 06:13:00 -0700

Feteer Meshaltet, also known as Egyptian layered pie, is a rich and flaky pastry that dates back to ancient Egypt. This dish was originally made as an offering to the gods, but it has now become a beloved part of Egyptian cuisine, enjoyed during special occasions and family gatherings.

The flavor of Feteer Meshaltet is uniquely buttery, with a flaky texture that nearly melts in your mouth. It can be enjoyed plain or with a variety of sweet or savory fillings, making it incredibly versatile and appealing to a wide range of tastes.

Ingredients

1 kg Flour

1 tablespoon Sugar

1 teaspoon Instant yeast

1 teaspoon Baking powder

Approximately 700 ml Warm water

1 tablespoon Salt

Vegetable oil (for tray greasing and fat mixture)

½ cup Vegetable oil (for fat mixture)

½ cup Melted butter (for fat mixture)

Preparation

1. Mix the flour, sugar, instant yeast, baking powder, and salt in a large bowl.

2. Gradually add warm water while mixing until a soft dough forms.

3. Cover the dough and let it rest for half an hour.

4. Combine vegetable oil and melted butter to create the fat mixture.

5. Grease a tray with a little oil.

6. Divide the dough into three large pieces and 30 smaller pieces.

7. Lubricate all dough pieces with the fat mixture and let them rest for 10 minutes.

8. On a lightly oiled surface, spread one large dough piece by hand and set it aside.

9. Spread the smaller pieces using the fat mixture and stack them on top of the large piece. Repeat with 10 small pieces at a time.

10. Trim the edges of the large dough piece with a knife as necessary.

11. Cover the dough and let it rest.

12. Repeat the process for the remaining two large dough pieces and small dough pieces.

13. Brush a pan with a little oil and preheat it to a heat slightly less than medium.

14. Place the first pie in the pan and puncture it with a wooden stick or knife as it rises to ensure even cooking.

15. Cook until the pie is golden brown on both sides.

16. Enjoy the great taste of Feteer Meshaltet, and I recommend trying it with different fillings!

Did you know?

Feteer Meshaltet is often described as Egypt’s answer to pizza due to its versatility and communal appeal. Traditionally, it can be found sold by street vendors during local festivals or in bakeries across Egypt. Each family often has its own cherished variant of the recipe, adding to its rich cultural tapestry.

Interestingly, the word “meshaltet” can be translated to “cushioned,” hinting at the pastry’s unique calories-rich and layered nature. Unlike pizza’s tomato and cheese toppings, feteer is filled with varied ingredients ranging from honey and cream for sweet versions to minced meat and vegetables for savory ones. Egyptian folklore even mentions that the best Feteer Meshaltet is made with freshly churned butter, emphasizing its easy, yet artisanal nature.

Whether you’re an enthusiastic home cook or an adventurous eater looking to experience authentic Egyptian cuisine, this traditional recipe is a must-try. It’s not only about indulging in a savory delight but also connecting with a piece of Egyptian heritage.

Middle Eastern Kofta Kebab Recipe

noreply@blogger.com (Khalil Alsalman) — Fri, 11 Jul 2025 05:59:00 -0700

Kofta kebab is a delicious Middle Eastern dish that features well-seasoned ground beef that’s made in skewer kebabs and then baked or grilled.

Prep Time 15 minutes

Cook Time 20 minutes

Marinating Time 1 hour

Total Time 1 hour 35 minutes

Course Main Meal

Cuisine Middle Eastern

Servings 9 Koftas

Calories 204 kcal

Ingredients

2 ½ pounds ground sirloin

½ pound ground lamb

1 peeled small diced yellow onion

5 finely minced garlic cloves

1/3 cup finely minced parsley

2 tablespoons finely minced mint

1 tablespoon sumac

1 teaspoon allspice

1 ½ teaspoons cinnamon

1 teaspoon ground cardamom

1 tablespoon cumin

1 teaspoon paprika

1 tablespoon sea salt

½ teaspoon ground pepper

Instructions

1. Add all of the ingredients into a large bowl and thoroughly mix everything together until completely combined.

2. Place in the refrigerator covered for at least 30 minutes or up to overnight.

3. Remove the meat mixture and take out a large chunk and form it into a tight cylinder.

4. Skewer the meat cylinder and then press and pull it to fit a majority of the skewer. Repeat until all of the meat has been used.

5. Preheat your grill to 450° to 550° F or a griddle to medium-high heat.

6. Place the kofta kebabs right onto your grill or griddle and cook for 3-4 minutes or until very browned and cooked throughout.

7. Remove and serve.

Koshary

noreply@blogger.com (Khalil Alsalman) — Thu, 10 Jul 2025 07:40:00 -0700

Koshary is pretty much Egypt's staple street food. You can find anything from a 2-story koshary restaurant to a man with a cart on the side of the street. It has no meat, but even the biggest of carnivores don't miss it.

Prep Time: 20 mins

Cook Time: 1 hr

Total Time: 1 hr 20 mins

Servings: 8

Ingredients

1 (14.5 ounce) can chickpeas (garbanzo beans), drained and rinsed

¼ cup red wine vinegar

1 teaspoon ground coriander

1 teaspoon ground cayenne pepper

½ teaspoon ground cumin

½ (16 ounce) package ditalini pasta

1 ½ cups short-grain rice, rinsed

cold water, to cover

1 ½ cups dark brown lentils

water to cover

1 pinch salt and ground black pepper to taste

1 tablespoon olive oil

1 yellow onion, minced

3 cloves garlic, minced

1 (14 ounce) can crushed tomatoes

1 tablespoon butter

3 cups chicken stock

1 (3 ounce) can French-fried onions

Directions

1. Combine chickpeas, vinegar, coriander, cayenne pepper, and cumin in a resealable bag or container with a tight-fitting lid. Store in refrigerator while prepping remainder of dish, shaking occasionally.

2. Bring a pot of lightly salted water to a rolling boil. Cook pasta in the boiling water until cooked through yet firm to the bite, about 8 minutes; drain and set aside.

3. Combine rice with enough cold water to cover; allow to soak for 20 minutes. Drain.

4. Meanwhile, combine lentils with enough water to cover in a pot; season with salt and pepper. Bring the lentils to a boil and simmer until tender, about 30 minutes. Drain.

5. Heat olive oil in a saucepan over medium-high heat; cook and stir onion and garlic in hot oil until translucent, 5 to 7 minutes. Add crushed tomatoes; season with salt and pepper, reduce heat to medium-low, and maintain at a simmer while preparing remainder of dish.

6. Melt butter in a pot over medium-high heat; add rice, increase heat to high, and fry for 4 to 5 minutes, stirring constantly. Pour in chicken stock and bring to a boil. Season with salt and pepper; reduce heat to low, cover, and cook until rice is tender, and the liquid has been absorbed, about 20 minutes.

7. Mix rice and lentils together on a large serving platter. Spread cooked pasta over the rice and lentil mixture. Serve with marinated chickpeas, tomato sauce, and French-fried onions.

Tips

Instead of French-fried onions, you can caramelize 4 large sliced onions in butter and brown sugar for 45 minutes and serve with both kinds of onion. It's sensational!

Nutrition Facts (per serving)

Calories 498 | Fat 10g | Carbs 84g | Protein 18g

Ta’ameya (Egyptian Falafel) Recipe

noreply@blogger.com (Khalil Alsalman) — Thu, 10 Jul 2025 07:18:00 -0700

Have a few bites of appetizers to prep you for the big meal. Hungry but don’t want anything too heavy? These snack and appetizer recipes are sure to satisfy you and keep the hunger pangs at bay. From healthy snacks to extravagant party appetizers, you’ll find anything light bite that suits your fancy right here!

Preparation: 15 minutes

Cooking: 20 minutes

Total: 35 minutes

Serves:4People

Ingredients

1 cup dried fava beans

1/2 cup fresh parsley, chopped

1/2 cup fresh cilantro, chopped

1 small onion, chopped

3 cloves of garlic

1 teaspoon ground cumin

1 teaspoon ground coriander

1/2 teaspoon salt

1/4 teaspoon black pepper

Vegetable oil for frying

Instructions

1. Soak the dried fava beans in water overnight. Drain and rinse them.

2. In a food processor, combine the soaked fava beans, parsley, cilantro, onion, garlic, cumin, coriander, salt, and black pepper. Pulse until a coarse paste is formed.

3. Transfer the mixture to a bowl and refrigerate for 30 minutes.

4. Shape the falafel mixture into small patties or balls.

5. Heat vegetable oil in a deep pan over medium heat. Fry the falafel until golden brown, about 4-5 minutes per side.

6. Place the fried falafel on a paper towel-lined plate to drain excess oil.

7. Serve hot with tahini sauce, pita bread, and fresh vegetables.

How to make ful medames, the simple fava bean stew beloved as a Middle Eastern breakfast

noreply@blogger.com (Khalil Alsalman) — Thu, 10 Jul 2025 07:09:00 -0700

Active time: 10 minutes | Total time: 3 hours 10 minutes, plus overnight soaking; 1 hour 30 minutes, if using an Instant Pot

4 to 6 servings

Ful medames - sometimes spelled ful medammes or foul mudammas - is a hearty fava bean stew eaten in various ways, usually for breakfast, in many parts of the Middle East. This one is the Egyptian-style that author Anissa Helou calls "breakfast par excellence, enjoyed by poor and rich alike, on the street or at home."

It's made with whole dried fava beans in their skins; don't use split favas for this, as they turn to (delicious) mush better suited to dips and soups. Seek out small Egyptian fava beans, not the large ones, soak them overnight with a little baking soda (to help soften the skins), then cook them on the stovetop for a couple of hours or use an Instant Pot for a much quicker path. Helou's 2018 book "Feast" also includes instructions for a Syrian-style ful.

Make Ahead: The favas can be cooked and refrigerated for up to 1 week, then warmed in the microwave or over low heat on the stovetop before garnishing and serving.

Storage Notes: Refrigerate for up to 1 week or freeze for up to 3 months.

INGREDIENTS

1 pound dried whole fava beans with skins, preferably mini, soaked overnight in plenty of water with 1 teaspoon baking soda

4 cups water, plus more as needed

1 teaspoon fine salt, plus more to taste

3 garlic cloves, grated or pressed

Extra-virgin olive oil, for drizzling

1 medium firm-ripe tomato (3 1/2 ounces), cut into small cubes

3 scallions, trimmed and thinly sliced

1/4 cup flat-leaf parsley leaves, chopped

1/2 teaspoon ground cumin

1 lemon, cut into 8 wedges, for serving

Pita bread, for serving

DIRECTIONS

Drain and rinse the favas under cold water. Put in a large pot and add the water, plus more if needed to barely cover. Bring to a boil over medium heat, then reduce the heat to low, cover and simmer for 2 to 3 hours, until the beans are very tender and the cooking liquid has thickened. Check after 1 hour or so to make sure the beans are not drying out, and if they are, add just enough boiling water to barely cover them. (You don't want to add too much or you'll dilute the dish.) When they're ready (and not before), stir in the salt.

Alternatively, cook the beans in an Instant Pot: Combine them with the water in the pot, seal the lid, and set the device to HIGH pressure for 1 hour. Release the pressure manually, then check to make sure the beans are very tender. (You shouldn't need to add more water, because the pot's tight seal allows for no evaporation.) If they aren't tender, reseal, set to HIGH pressure for 10 minutes, then release the pressure manually and check again. Repeat until the favas are very tender.

To serve, mash the beans coarsely in the pot, leaving some whole, then mix in the garlic, taste, and season with more salt as needed.

Spoon the beans into one large serving bowl. Drizzle all over with olive oil. Pile the diced tomato in the center of the beans, then sprinkle the scallions and the parsley over. Sprinkle the cumin around the edges of the beans; and serve with the lemon wedges and pita bread.

VARIATION: To serve the beans Syrian-style, leave them whole, not mashed. Mix 1/2 cup of tahini with 1 minced garlic clove and the juice of 1 lemon. Gradually whisk in 3/4 cup water until the sauce is the consistency of heavy cream. Pour the sauce into a large serving bowl and top with the hot beans. Dilute 2 tablespoons of Turkish or Aleppo red pepper paste with 3 tablespoons of water and drizzle on top, if desired. Serve with pita, tomato and scallions.

Nutrition information per serving (1 heaping cup beans plus garnishes), based on 6 | Calories: 90; Total Fat: 2 g; Saturated Fat: 0 g; Cholesterol: 0 mg; Sodium: 416 mg; Carbohydrates: 15 g; Dietary Fiber: 15 g; Sugar: 8 g; Protein: 7 g

This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian's or nutritionist's advice.

Lamb Kofta Kebabs and Three Quinoa Tabbouleh

noreply@blogger.com (Khalil Alsalman) — Tue, 11 Feb 2025 14:30:00 -0800

Lamb Kofta is a Middle Eastern dish that is made up of ground lamb, onion, garlic and different spices. They can be found both skewered and not, they can be formed into logs, patties or ball shapes. For this dish we have decided to skewer them for easy grilling. To keep this meal healthy we have chosen to serve it with a Quinoa Tabbouleh. This is a deliciously summer-time meal!

Lamb Kofta Kebabs

1 lb. - Ground Lamb

2 tbsp. - Fresh Mint

2 tbsp. - Chopped Parsley

1 tbsp. - Minced Garlic

1 tbsp. - Minced Shallots or Red Onion

1/2 tsp. - Toasted/Ground Coriander Seed

1/2 tsp. - Cumin

1/2 tsp. - Paprika

1/2 tsp. - Red Chili Flakes

1/4 tsp. - Kosher or Sea Salt

1/4 tsp. - Black Pepper

Bamboo Skewers

Instructions

1. Combine all of the ingredients and refrigerate for 1 hour. Soak bamboo skewers in water while meat is in refrigerator.

2. Divide the mixture into 8 portions and form egg shaped balls.

3. Place meat balls on bamboo skewers.

4. Grill for 3 minutes and serve with Tahini sauce and/or Tzatziki sauce.

Three Quinoa Tabbouleh

1 1/2 cups - Three Quinoa Blend

3 cups - Chicken Broth

1 - Cucumber - split, seeded and fine diced

4 firm medium tomatoes - split, scooped and fine diced

2 bunches - Minced Parsley

1/4 cup - Fresh Mint, minced

2 ounces - Fresh squeezed lemon or lime juice

2 tbsp. - Extra Virgin Olive Oil

Salt and Pepper to taste

Instructions

1. Bring the chicken stock to a simmer. Add the quinoa, stir and cover.

2. Reduce heat to low and cook for 15 minutes.

3. Remove the pan, leaving it covered for 10 minutes.

4. Fluff the quinoa with a fork and spread out on a cookie sheet to cool. Once at room temperature, place in a container and refrigerate until cold.

5. Combine all ingredients and drizzle the mixture with the olive oil. Season with salt and pepper.

Classic Baguettes

noreply@blogger.com (Khalil Alsalman) — Tue, 11 Feb 2025 14:20:00 -0800

These crunchy baguettes feature a chewy interior riddled with holes, and a crisp, deep-golden crust. While it's a challenge to make "real" baguettes at home, this version is probably as close to an artisan bakery version as you're going to find. The ingredients in baguettes are pure simplicity: flour, water, salt, and yeast. It's the baker's technique that turns an average baguette into an all-star. Don't expect perfection the first time out, but the more you practice your baguette-baking techniques, the better the baguette you'll make.

Prep 20 mins

Bake 30 mins

Total 19 hrs 50 mins

Yield 3 baguettes

Ingredients

Starter (poolish)

1/2 cup (113g) water, cool

1/16 teaspoon (a pinch) active dry yeast or instant yeast*

1 cup (120g) King Arthur Unbleached All-Purpose Flour*

*Substitute 1 tablespoon (25g) healthy sourdough starter (fed or unfed) for the yeast, if desired.

Dough

1 cup plus 2 tablespoons (255g) water, lukewarm

all of the starter

1 1/2 teaspoons active dry yeast or instant yeast

3 1/2 cups (420g) King Arthur Unbleached All-Purpose Flour*

2 teaspoons (12g) table salt

Instructions

1. Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. In a large bowl, combine the starter ingredients.

2. To make the starter: Mix everything together to make a soft dough. Cover and let rest at room temperature for about 14 hours; overnight works well. The starter should have expanded and become bubbly.

3. To make the dough: Mix and knead everything together — by hand, mixer or bread machine set on the dough cycle — to make a soft, somewhat smooth dough; it should be cohesive, but the surface may still be a bit rough. If you're using a stand mixer, knead for about 4 minutes on medium-low speed (speed 2 on a KitchenAid); the finished dough should stick a bit at the bottom of the bowl.

3. Place the dough in a lightly greased medium-sized bowl, cover the bowl, and let the dough rest and rise for 45 minutes. Gently deflate the dough and fold its edges into the center, then turn it over in the bowl before letting it rise for an additional 45 minutes, until it's noticeably puffy.

4. Turn the dough out onto a lightly greased work surface. Gently deflate it, and divide it into three equal pieces.

5. Round each piece of dough into a rough ball by pulling the edges into the center. Cover with greased plastic wrap, and let rest for 15 minutes; or for up to 1 hour, if that works better with your schedule.

6. Working with one piece at a time, flatten the dough slightly then fold it nearly (but not quite) in half, sealing the edges with the heel of your hand.

7. Turn the dough around 180° and repeat: fold, then flatten. Repeat this whole process again; the dough should have started to elongate itself.

8. With the seam side down, cup your fingers and gently roll the dough into a 16" log. Your goal is a 15" baguette, so 16" allows for the slight shrinkage you'll see once you're done rolling. Taper each end of the log slightly to create the baguette's typical "pointy" end.

9. Place the logs seam-side down onto a lightly greased or parchment-lined sheet pan or pans; or into the folds of a heavily floured cotton dish towel (or couche). Cover them with lightly greased plastic wrap, and allow the loaves to rise until they're slightly puffy ("marshmallow-y" is the term we use in our baking school). The loaves should certainly look lighter and less dense than when you first shaped them, but won't be anywhere near doubled in bulk. This should take about 45 minutes to an hour at room temperature (about 68°F).

10. Towards the end of the rising time, preheat your oven to 450°F with a cast iron pan on the floor of the oven, or on the lowest rack. If you're using a baking stone, place it on a middle rack. Start to heat 1 1/2 cups water to boiling.

11. If your baguettes have risen in a dish towel or couche, gently roll them (seam-side up) onto a transfer peel and then roll back over onto a piece of parchment, seam-side down. If you don't have a transfer peel, roll the baguettes onto a piece of parchment (seam-side down) and then place the parchment on a baking sheet.

12. Using a baker's lame (a special curved blade) or a very sharp knife held at about a 45° angle, make three to five long lengthwise slashes in each baguette.

13. Load the baguettes into the oven. If you’re baking on a stone, use a baker’s peel to transfer the baguettes, parchment and all, onto the hot stone. Carefully pour the boiling water into the cast iron pan, and quickly shut the oven door. The billowing steam created by the boiling water will help the baguettes rise, and give them a lovely, shiny crust.

14. Bake the baguettes — on the pan, or on a stone — for 24 to 28 minutes, or until they're a very deep golden brown. Remove them from the oven and cool them on a rack. Or, for the very crispiest baguettes, turn off the oven, crack it open about 2", and allow the baguettes to cool completely in the oven, until both baguettes and oven are at room temperature.

15. Storage information: Store any leftover baguettes in a paper bag overnight; freeze for longer storage. Thaw and reheat just before serving.

Tips from our Bakers

⭐ To make demi baguettes: Divide the dough into 6 pieces. Shape each piece as you would for a classic baguette, rolling them into 7" to 8" long loaves.

⭐ We recommend our unbleached all-purpose flour for this recipe, as its protein level and other attributes closely mimic the flour used by French bread bakers. Feel free to use unbleached bread flour, if you like; there's no need to adjust the amount of liquid, the dough will simply be a bit stiffer.

⭐ A long, slow rise is an excellent way to develop flavor in simple breads like this epis loaf. As yeast grows it releases organic acids and alcohol, both of which are flavor carriers. If desired, reduce the yeast in the dough to 1 teaspoon and allow the dough to rise for 3 hours (rather than 90 minutes) at cool room temperature (around 68°F). Gently deflate the dough, fold it into the center, and turn it over after 1 hour, and again after 2 hours.

Source: King Arthur Baking

Learn the recipe for the best and easiest kofta kebab!

noreply@blogger.com (Khalil Alsalman) — Tue, 23 Jul 2024 16:58:00 -0700

Ingredients:

For the Kofta Kebab Mix:

Five hundred grams of minced lamb or beef

Sixty grams (one-fourth) of finely chopped onion

Sixty grams (half) of finely chopped bell pepper

Thirty grams of finely chopped green onions

Ten grams of chopped fresh coriander

Ten grams of chopped fresh parsley

Ten grams (one teaspoon) of chopped garlic

Forty grams (two tablespoons) of all-purpose flour

One teaspoon of cumin

Half a teaspoon each of black pepper and salt (or salt to taste)

For the Salad:

Two hundred grams of chopped lettuce

Two hundred grams of chopped cabbage

Three diced tomatoes (three hundred grams)

Ten grams of chopped fresh parsley

One hundred and twenty grams (half an onion) of chopped onion

Juice of half a lemon

Salt to taste

For the Fresh Salsa:

Two tomatoes (two hundred fifty grams)

Garlic and hot peppers to taste

Salt to taste

Instructions:

- Combine Ingredients: In a large mixing bowl, combine the minced lamb or beef, chopped onion, bell pepper, green onions, fresh coriander, fresh parsley, chopped garlic, all-purpose flour, cumin, black pepper, and salt.

- Use your hands or a spoon to mix all the ingredients thoroughly until well combined.

- Cover the bowl with plastic wrap and refrigerate the mixture for thirty minutes to allow the flavors to meld and the mixture to firm up.

Prepare the Salad:

- In a separate bowl, combine the chopped lettuce, cabbage, diced tomatoes, fresh parsley, and chopped onion.

- Squeeze the juice of half a lemon over the salad and sprinkle with salt to taste.

- Cover the bowl and refrigerate until serving time.

Prepare the Fresh Salsa:

- In a food processor, add the two tomatoes, garlic, hot peppers, and salt. Pulse until you reach your desired consistency.

- Transfer the salsa to a bowl and refrigerate until serving time.

Cook the Kofta Kebabs:

- Remove the kofta kebab mixture from the refrigerator and form it into small balls, about the size of a golf ball.

- In a large skillet, heat a generous amount of oil over medium heat.

- Once the oil is hot, carefully add the meatballs to the skillet. Fry them until they change color on one side before turning. Ensure they are cooked evenly on all sides.

- Once cooked through, remove the kebabs from the heat and sprinkle with a little bit of cumin powder and black pepper for extra flavor.

Serve:

Serve the kofta kebabs hot with the prepared salad, fresh salsa, and fresh bread.

Cooking Delicious Lamb Tajine with caramelized onions! So Easy!

noreply@blogger.com (Khalil Alsalman) — Tue, 23 Jul 2024 16:46:00 -0700

Ingredients

Lamb or goat meat with bones (one kilogram)

Two long peppers, cut (one hundred grams)

Potatoes, cut into big chunks (five hundred grams)

Two tomatoes, diced (two hundred fifty grams)

Five cloves of garlic, sliced (twenty grams)

One tablespoon of fresh rosemary

Half a tablespoon each of salt, paprika, and chili flakes

Black pepper, to taste

Instructions

Step 1: Marinate the Meat and Vegetables

In a big mixing bowl, add the lamb (or goat) meat with bones, two cut long peppers, five hundred grams of potatoes cut into big chunks, two diced tomatoes, five cloves of sliced garlic, one tablespoon of fresh rosemary, half a tablespoon each of salt, paprika, and chili flakes, and black pepper to taste.

Mix everything together thoroughly.

Cover the bowl and refrigerate for thirty minutes.

Step 2: Prepare the Onions

In a wok or pan over medium heat, add a small amount of vegetable oil.

Add two tablespoons of butter (forty grams).

Once the butter is melted, add two big onions, chopped (four hundred grams).

Sauté the onions until they caramelize, stirring occasionally.

Step 3: Assemble the Tajine

Place half of the fried onion batch at the bottom of the Tajine.

Add the marinated meat and vegetables on top of the onions.

Add the rest of the fried onions on top of the meat and vegetables.

Step 4: Prepare the Sauce

In a bowl, mix two tablespoons of tomato paste (forty grams) with one and a half cups of water.

Pour the mixture over the meat and vegetables in the Tajine.

Step 5: Cook the Tajine

Cover the Tajine with parchment paper and aluminum foil.

Place the Tajine in a preheated oven at four hundred degrees Fahrenheit (two hundred degrees Celsius).

Bake for two hours, or until the meat is cooked and tender.

Step 6: Serve

Remove the Tajine from the oven and let it rest for a few minutes.

Serve the delicious lamb (or goat) Tajine with white rice or bread.

Pro tip: Make sure to check the Tajine occasionally while it's in the oven to ensure it doesn't dry out. Add a little more water if necessary.

Cooking chicken breast with rice in this way makes it AMAZINGLY DELICIOUS! Can't stop making it

noreply@blogger.com (Khalil Alsalman) — Mon, 3 Jun 2024 13:55:00 -0700

The Ingredients for this recipe:

Chicken breast cut into strips (500 grams)

Ingredients for the chicken marinade:

Two tbsps of vinegar

One tsp each of salt, cumin, and paprika, and half a tsp black pepper, one one fourth of a tsp of turmeric

Ingredients for the rice:

Two cups of basmati rice

Half a tsp of salt and one tsp of vegetable bouillon

Bay leaves

Three cups of water

Ingredients for cooking the chicken:

Vegetable or canola oil

Chopped onions (200 grams)

Carrots (120 grams)One tbsp of garlic

Hot pepper

Bell pepper (150 grams)

Cabbage (300 grams)

One tsp each of cumin and paprika, and half a tsp each of salt, black pepper, and turmeric

Ingredients for the sauce

Four tbsps of mayonnaise

Two tbsps of yogurt

Half a tsp of sugar

One tsp of dried parsley

One tsp of vinegar

Salt

Black pepper

Step by step instructions for making the recipe:

Let's start by marinating the chicken

We cut chicken breast into strips, about (500 grams), and marinate it with the following ingredients:

Two tbsps of vinegar

One tsp each of salt, cumin, and paprika, and half a tsp black pepper, one one fourth of a tsp of turmeric

We then let it marinate in the fridge for 30 minutes

While the chicken is marinating, we wash two cups of basmati rice and soak it for 20 minutes

After the soaking time has ended, we start cooking the rice.

We first drain the water from the rice and then, in a pot, we pour a little bit of canola or vegetable oil and add the rice and fry it for a little bit

Then, we add the following ingredients:

Half a tsp of salt and one tsp of vegetable bouillon

Bay leaves

Three cups of water

We now cook it over high heat until the amount of water decreases

Then, we cook it over low heat for another 25 minutes

Let's now start cooking the chicken

In a nonstick pan, we pour a little bit of vegetable or canola oil and sear the chicken breast

We then add the following ingredients:

Chopped onions (200 grams)

Carrots (120 grams)

One tbsp of garlic

Hot pepper

Bell pepper (150 grams)

Cabbage (300 grams)

One tsp each of cumin and paprika, and half a tsp each of salt, black pepper, and turmeric

Add the rice

Mix everything together

Now we cook everything over low heat for 15 minutes

Cooking the lamb and rice in this luxurious way makes it wonderful for a feast!

noreply@blogger.com (Khalil Alsalman) — Mon, 3 Jun 2024 13:42:00 -0700

Ingredients and step by step instructions for making the recipe

You will need a Leg of lamb or lamb shoulder

Make cuts on the sides of the meat

In a small bowl prepare the marinade with the following ingredients

Salt to taste, and one tbsp of paprika, half a tsp of cumin, and half a tsp each of black pepper and turmeric

Two tbsps of lemon juice

Two tbsps of vinegar

One fourth of a cup of olive oil

Then, marinate the meat with it

Cut a big sheet of parchment paper and add the following ingredients

Onion (120 grams)

Garlic (120 grams)

Cinnamon stick

Bay leaves

Cardamom, cloves, and one tsp of coriander seeds

Place the meat on top and brush the meat with the rest of the marinade

Wrap the meat with the parchment paper and aluminum foil

Place the meat in a roasting pan

Add a little bit of water in the roasting pan

Place in a preheated oven

Roast at an oven temperature of 400°f, 200°c for 3 hours or more depending on the oven

How to prepare the rice

Pour a little bit of vegetable oil into a pot

Add the following ingredients:

Cinnamon sticks, cardamom, cloves

Bay leaves

One tsp of garlic

Two cups of washed and soaked basmati rice

Hot pepper

One tsp each of salt and vegetable bouillon

Three cups of water

Cook it over high heat until the amount of water decreases

Add soaked saffron

Then, cook it over low heat for 25 minutes

An easy and delicious kofta kebab recipe with roasted eggplant!

noreply@blogger.com (Khalil Alsalman) — Sun, 2 Jun 2024 17:23:00 -0700

Ingredients:

Roasted Vegetables:

Two eggplants (600g)

Half a an onion (150g)

One red bell pepper (100g)

One green bell pepper (100g)

One hot pepper

Four small tomatoes (300g)

One garlic head

Olive oil, salt, black pepper

Dough:

Half a cup water

Half a tsp yeast

Half a tsp sugar

One cup all-purpose flour (180g)

One fourth of a tsp salt

One tsp olive oil

Kofta:

(500g) minced beef

(80g) chopped onion

(50g) chopped bell peppers

Two cloves grated garlic (6g)

One tsp paprika

One tsp chili flakes

Salt, black pepper

Olive oil

Salad:

(150g) sliced onions

(10g) chopped parsley

One tbsp sumac

Salt, black pepper

Instructions:

Roast the Vegetables:

Preheat the oven to 400°F (200°C).

Puncture holes in eggplants and place them in a roasting pan.

Add onion, bell peppers, hot pepper, and tomatoes to the pan.

Drizzle olive oil on a garlic head, season with salt and pepper, wrap in foil, and place in the pan.

Roast for 20 minutes.

Prepare the Dough:

Mix water, yeast, and sugar in a bowl.

Add flour, salt, and olive oil. Knead for 10 minutes to medium consistency.

Cover and rest for one hour.

Prepare the Vegetables:

Remove roasted vegetables from the oven, cover for 10 minutes.

Peel, deseed, and chop finely. Season with salt and pepper.

Place in a baking pan.

Prepare the Kofta:

Preheated the oven to 450°F (250°C).

Mix minced beef, onion, bell peppers, garlic, paprika, chili flakes, salt, and pepper.

Shape mixture on flat skewers with wet hands.

Place koftas on top of the vegetable mixture in the baking pan.

Drizzle with olive oil and bake for 15 minutes.

Finish the Dish:

Preheated oven to 450°F (250°C).

Spread the rested dough and cover the baking pan, pressing edges.

Brush with egg wash, sprinkle black seeds on top.

Bake for 10 minutes or until the bread is golden.

Prepare the Salad:

Mix onions, parsley, sumac, salt, and pepper in a bowl.

Serve:

Serve the kofta with the salad and the bread. Enjoy!

A Simple Kibbeh

noreply@blogger.com (Khalil Alsalman) — Sun, 3 Mar 2024 09:18:00 -0800

Prep: 85 mins | Cook: 5 mins | Soak and Cool Time: 40 mins | Total: 2 hrs 10 mins | Servings: 9 servings Yield: 25 small kibbeh

Kibbeh, a form of the Arabic word kubbah or "ball," is a staple in Middle Eastern cuisine. Made out of lamb or beef, these football-shaped croquettes are a flavorful blend of fragrant herbs and spices, filling meat, and hearty bulgur wheat. Delicious as an appetizer or side dish, the hearty zeppelins are wonderful when served with hummus, khyar bi laban (a yogurt-cucumber salad), pita bread, and labneh (strained yogurt).

There are many recipes for kibbeh, as many countries have a local version, but two main types exist: cooked or raw. Kibbeh nabilseeyah is the fried version, like ours, in which balls of raw meat are stuffed with cooked meat and then deep-fried. Kibbeh nayyeh, the raw version, is served with bread and other accompaniments like lemons and chopped onions. Other methods bake the whole preparation—similarly to a flat meatloaf—boil it in broth, skewer it, and grill it in patties or elongated sausage-like shapes.

Although labor intensive, making kibbeh is not difficult. Our recipe for these crunchy and meaty croquettes is easy and perfect for beginners. Prep ahead and reheat in the oven, or make bigger batches, fry, and freeze to have kibbehs at hand for a a quick snack, or light lunch.

If this is your first time cooking with bulgur, check the label and be sure it is a medium variety—there are also coarse and very coarse types that require more soaking and cooking.

By Saad Fayed

Ingredients

For the Bulgur:

1/2 pound bulgur

3 cups cold water

For the Beef Preparations:

2 medium onions, 1 finely chopped, 1 coarsely chopped

2 pounds lean ground beef or lamb, divided

1 1/2 teaspoons kosher salt, divided

1 1/4 teaspoons freshly ground pepper, divided

2 tablespoons olive oil

1/2 cup toasted pine nuts, optional

1 teaspoon ground allspice

1/4 teaspoon ground cumin

Vegetable oil, for frying

Lemon wedges, garnish

Steps to Make It

Soak the Bulgur

Gather the ingredients.

1. Ingredients for kibbeh recipe gathered

2. In a medium bowl, place the bulgur wheat and add the cold water. Let it soak for 30 minutes.

3. Remove excess water by placing the bulgur in a cheesecloth or clean kitchen towel and thoroughly squeezing. Reserve.

Make the Fine Kibbeh Dough

1. In a medium bowl, mix the coarsely chopped onion with 1 pound of the meat, the soaked bulgur, 1 teaspoon of the salt, and 1 teaspoon of the pepper. Stir well to combine.

2. Process the mixture in batches in a food processor: Pulse, then process to a sticky, smooth, dough-like consistency, adding some ice as needed to help break down the meat. Repeat the procedure until all of the beef mixture has been processed. Reserve, covered.

Make the Coarse Kibbeh Stuffing

1. In a large non-stick skillet over medium-high heat, add the olive oil and the finely chopped onion, and cook, stirring occasionally, until the onions are translucent, about 2 minutes.

2. Add the remaining pound of meat and the pine nuts, if using. Break apart the meat with a wooden spoon until well combined. Add the allspice, remaining 1 teaspoon salt and 1/4 teaspoon pepper, and the cumin and stir well.

3. Once the beef is no longer pink, remove from the heat and allow it to cool off for 10 minutes.

Assemble the Kibbeh

1. Using damp hands, take an egg-sized amount of raw and fine meat mixture and form it into a ball. Using your index finger, poke a hole in the ball, making a pocket for the filling. Add some cooked filling and pinch the top to seal the ball.

Note: This recipe will yield 25 small-sized kibbeh—about 1 1/4-ounce dough plus 1/2-ounce of filling—so be mindful of how much filling you use when stuffing the raw meat dough.

2. Shape it into a ball, or pinch the ends to form a little football.

Fry the Kibbeh

1. In a deep frying pan or deep-fryer, add 4 cups of oil and heat to 350 F.

2. Fry the kibbeh in batches until golden brown and crunchy, or about 5 minutes. Be mindful of not overcrowding the pan so the balls cook evenly.

3. Drain on paper towels and serve hot or warm.

How to Store and Freeze Kibbeh

Here are a few tips on how to adequately store kibbeh:

- Fried kibbeh can be stored in the fridge for up to three days. Reheat in a 350 F oven, fan on, for 15 minutes.

- Un-fried kibbeh can be kept in the freezer in an airtight container for up to three months. Thaw overnight and fry according to instructions.

What to Use If I Don't Have a Food Processor?

In our kibbeh recipe, the food processor finely grinds and combines the meat, seasonings, and onions, but you can get away without one by choosing one of the following methods:

- Food Mill: When it's time to process your meat mixture, pass it through a food mill until the desired consistency is achieved. It might take a few times, so work in batches and pass all the mixture at least three times over the food mill.

- Rolling Pin: Place the finely chopped onion on a clean work surface and start smooshing it with the rolling pin until it becomes soupy. Add the bulgur and roll away until the onions and bulgur become a puree. Place in a bowl and season with salt and pepper. Next, place the meat on the work surface and start rolling away from you, over and over, until the fibers of the meat start giving away and it becomes mushy. Once the meat feels soft, add it to the bowl with the bulgur mixture and vigorously mix with a wooden spoon until it has the desired consistency.

- Mezzaluna: Place the finely chopped onion, soaked bulgur, and beef on a clean work surface, start chopping the mixture with a mezzaluna over and over again, going in all directions. As the mixture spreads on the work surface collect it back in a mound and start over. Use the mezzaluna until the mixture has a mushy consistency. Season with salt and pepper.

Nutrition Facts (per serving)

455 Calories | 32g Fat | 14g Carbs | 31g Protein

Lebanese Moutabel (Spicy Eggplant Dip)

noreply@blogger.com (Khalil Alsalman) — Fri, 1 Mar 2024 13:06:00 -0800

Prep: 15 mins | Cook: 30 mins | Total: 45 mins | Servings: 8 servings

Eggplant is a popular ingredient in Middle Eastern cooking. Also called the aubergine or patlican in some countries, the eggplant is a versatile vegetable. Well, actually, the eggplant is technically a fruit, but like the tomato, it is referred to as a vegetable.

In Middle Eastern cooking, you will find eggplants that are stuffed, fried, used in salads, soups, and many other delicious dishes. Because the eggplant is bitter, after slicing the eggplant, soak the eggplant in heavily salted water. Rinse with cold water and pat dry. This will remove much of the bitter taste. Eggplant skin and flesh are extremely absorbent of oil and other ingredients. This is perfect for stuffing or in sauces, soups, and casseroles.

Enjoy moutabel dip with pita bread or crackers.

By Saad Fayed

Ingredients

3 eggplants

1/3 cup tahini

1 tablespoon minced garlic

1 to 3 green chile peppers, to taste

1 tablespoon olive oil

4 tablespoons lemon juice

1/2 teaspoon coarse salt

1/4 to 1/2 teaspoon pepper, to taste

Steps to Make It

1. Gather the ingredients. Preheat oven to 400 F.

2. Place eggplants on a lightly greased baking sheet.

3. Roast for 30 minutes, or until eggplants are tender. Remove from oven and allow to cool.

4. Once eggplants have cooled, peel the skins. They should come off fairly easily. If you are having a tough time, just scoop the eggplant from the skin with a spoon. Set aside.

5. In a food processor, combine and blend the tahini, garlic, and peppers.

6. Add the eggplant and blend well.

7. Add the olive oil.

8. Transfer to a serving bowl. Stir in the lemon juice and sprinkle with salt and pepper.

Tip

- Store in the refrigerator for up to three days.

How do you select eggplant?

When at the market shopping for eggplants, choose eggplants that do not have brown spots on the skin or a stem that feels heavy for its size. The stem should be green and free of mold. Look for skin that is shiny and smooth without bruises or blemishes. When you apply gentle pressure, the skin should be resilient and bounce back.

Nutrition Facts (per serving)

181 Calories | 8g Fat | 29g Carbs | 4g Protein

Awamat: Lebanese Crisp Doughnut Balls

noreply@blogger.com (Khalil Alsalman) — Fri, 1 Mar 2024 11:13:00 -0800

Prep: 15 mins | Cook: 10 mins | Total: 25 mins | Servings: 10 to 15 servings | Yield: 15 to 20 doughnuts

These sweet treats from Lebanon called awamat are perfect for any occasion. Small balls of dough are fried until golden brown and crispy, and then coated with simple syrup. Make sure you make enough of these to go around—there's no way you can eat just one!

By Saad Fayed

Ingredients

3 cups pastry flour

1/2 teaspoon sugar

1/4 teaspoon salt

1 1/2 teaspoons active dry yeast

2 1/2 cups water

Olive oil, for frying

Simple syrup, for topping

Steps to Make It

1. In a large bowl, mix pastry flour, sugar, yeast, and salt.

2. Slowly add the water and mix until a dough forms.

3. Turn dough out onto a floured surface and knead well for 5 to 7 minutes, until it is shiny and soft and slightly sticky.

4. Spoon dough by the teaspoonful and form ball shapes with your hands. If the dough is sticking to your hands or spoons, lightly oil them to prevent stickiness. Do not use water. Water will naturally sink in the oil pan due to density difference. Then the water will vaporize instantly into steam, causing the oil to splatter because the steam is trying to escape. This is very dangerous so make sure not to introduce any water into the hot oil. Place on a plate once completed.

5. In a frying pan, add enough olive oil so that dough will be submerged. Heat oil until 375 F. A good tip for testing the temperature if you don't have a deep-fry thermometer is to place the end of a wooden spoon into the oil; if you see small bubbles form around the spoon then the oil is sufficiently hot.

6. Carefully place the dough balls into the oil, only a few at a time. (Do not crowd the pan.) When the doughnuts are cooked they will rise to the top of the oil and be golden brown.

7. Remove the doughnuts from the oil using a slotted spoon and place on a plate covered with a paper towel to absorb excess oil. Let cool a bit until easy to handle.

8. Drizzle with simple syrup and toss to coat. Serve immediately.

Tips

- Simple syrup is just a combination of water and sugar. For these doughnuts, and perhaps other desserts, you can combine 2 parts sugar to 1 part water. All you need to do to make simple syrup is dissolve the sugar in boiling water and then let simmer for about 10 minutes or so.

- Place it in a bottle with a tight-fitting lid and keep it in a cool, dark place. It is also perfect for soaking cake layers (a good trick when they have dried out) or for making candied fruits.

- Once you add flavor to the syrup, the recipe options increase greatly. From strawberry, cinnamon, and mint to florals like rose and lavender, these basic combinations are an easy way to bring other flavor dimensions to any recipe.

Nutrition Facts (per serving)

315 Calories | 20g Fat | 30g Carbs | 5g Protein

Borek: Layered Cheese Pie

noreply@blogger.com (Khalil Alsalman) — Thu, 29 Feb 2024 14:29:00 -0800

"This borek recipe is very easy to follow. Despite the fact that there are very few ingredients in the filling, the borek turned out super tasty and flavorful. I used reduced-salt feta and I was very happy with the result. The crispy edges were my favorite part of this recipe!" Tara Omidvar

Ingredients

9 tablespoons (4 1/2 ounces/125 grams) unsalted butter, or margarine, plus more for pan

4 cups milk

1 teaspoon salt

1/2 teaspoon freshly ground black pepper, or white pepper

18 ounces Turkish white cheese, reduced-salt feta, or goat cheese, crumbled

4 large eggs

4 tablespoons chopped Italian parsley

6 large yufka sheets, or phyllo sheets

Sesame seeds, or nigella seeds, for garnish

Steps to Make It

1. Gather the ingredients.

2. In a large bowl, melt the butter in the microwave. Next, stir in the milk, salt, and pepper. Microwave again on high until the milk is warm but not scalding, about 30 seconds. Preheat oven to 365 F / 185 C Butter the bottom and sides of a large, ovenproof 9 x 13-inch baking tray.

3.In a separate bowl, toss together the crumbled white cheese, eggs, and chopped parsley.

4. Drizzle a spoonful or two of the milk mixture over the bottom of the prepared baking tray.

5. Next, take the first sheet of yufka and place it in an uneven, wrinkly fashion to cover the bottom of the tray. Spoon about 1/6 of the milk mixture all over the yufka. Let it run into the cracks and crevices and around the edges.

6. Divide the cheese mixture roughly into 5 parts. Sprinkle 1/5 of the cheese mixture over the yufka.

7. Now, do the same with the next layer. Repeat until you have 5 layers finished. Cover the top of your pastry completely with the last piece of yufka. Drizzle the last portion of the milk mixture over the top, wetting all of it.

8. Sprinkle the top of your pastry with sesame seeds or nigella seeds. Bake in the preheated oven until the top is nicely browned and the center is firm, 35 to 45 minutes.

9. When your pastry is cooked, remove the pan from the oven and sprinkle 1 or 2 tablespoons of cold water over the top, then wrap the whole thing in clean butcher's paper or a clean towel. This helps to soften the top layer. Let the pastry rest for about 20 minutes before cutting it into squares.

Nutrition Facts (per serving)

660 Calories | 41g Fat | 64g Carbs | 9g Protein

Muhamara (Walnut Dip)

noreply@blogger.com (Khalil Alsalman) — Thu, 29 Feb 2024 14:06:00 -0800

A dip with a different taste, texture and flavor than your usual mezze spread. Walnut, red pepper, pomegranate molasses render a taste you will never forget.

Ingredients

1 cup coarsely-ground walnut

1 cup plain breadcrumbs

1 big red pepper (use chili or sweet one)

1/4 cup olive oil

1/4 cup water

1/8 cup chopped onion

3 tablespoons pomegranate molasses

1/2 teaspoon salt (or to taste)

Directions

1. Quarter the red pepper, rub with little olive oil and roast in an oven for 20 minutes. You can use chili or sweet ones according to your taste. People usually prefer hot muhamara. You can also use red pepper paste if available in your Middle-eastern grocery store or just dried paprika if nothing else is available.

2. In a food processor, grind the walnut. Set aside and grind the onion then add the red pepper and grind them together.

3. In a bowl, add walnut, breadcrumbs, onion and red pepper and salt. mix well then add the other ingredients.

4. Mix everything very well and set aside. The mixture will get thicker after some time. Store in the refrigerator until serving

5. Serve garnished with walnuts halves and olive oil.

Makes 2-3 servings

Maamoul bi Ajwa (Date Cookies)

noreply@blogger.com (Khalil Alsalman) — Wed, 28 Feb 2024 04:23:00 -0800

Filling your house (and heart) with sweet baking smells, maamoul bi ajwa is associated with special occasions like eid, but can be eaten year round too. It is a golden crumbly cookie with a sweet date filling.

Ingredients

2 1/2 cups flour

1 cup clarified butter/ghee (or butter or a mix of both)

1/3 cup powder sugar

1 teaspoon yeast

1/2 teaspoon mahlab (mahaleb)

1/4 cup warm water

12 oz pitted baking dates

Directions

1. Start by activating the yeast by dissolving it in 1/4 cup warm water with 1/2 teaspoon sugar. Leave for 10 minutes until foamy and ready to use.

2. Meanwhile, prepare the dough by combining flour, mahaleb and sugar. You can substitute some of the flour with whole wheat flour or semolina (smeed) for an extra crunch. Add melted (but not hot) clarified butter and mix very well until incorporated. Finally, add the yeast water and knead until the dough comes together. This is a thicker dough (more like playdough). Cover and allow to rest for two hours.

3. To make the filling, chop the dates (use a food processor if needed), then knead until they form a dough. Make into 24 little 2/3 inch balls. You can rub your palms with little vegetable oil for easy handling. Do not add sugar to dates as they are naturally very sweet. Use dark soft dates (ajwa) or just buy a package of baking dates available in most Middle Eastern groceries.

4. After the dough has rested, divide it into 24 one-inch balls. Hallow each ball (see picture below) with your index finger, place one date ball and seal the ball.

5. Syrians use special wooden maamoul molds to give artistic shapes to the cookies. If you have one, rub it with some vegetable oil before use so the dough won’t stick to it. Press one dough ball lightly into the mold and hit its edge on a surface so that the cookie comes out. If a mold is not available, press the cookie with your palm on a pan and decorate with a fork.

6. Arrange in a cookie sheet and bake in a 350 F oven for 10-13 minutes until golden brown. Broil on low for the last 2 minutes to brown the surface a little.

7. Cool completely before serving. Store in an airtight container at room temperature. These cookies can keep up to three weeks.

8. Enjoy maamoul with tea or coffee.

Makes 24 pieces

Source: SYRIAN COOKING