Monday, April 10, 2017

Lebanese Sayediyeh Fish and Rice Recipe

Lebanese Sayediyeh Fish and Rice

Course Main Dish
Cuisine Lebanese

Servings  10 portions
Prep Time  30 minutes

Cook Time 60 minutes


4.4 Lb White Fish Cod, Red Snapper, or Sea Bass
3 cups Rice Long grain; rinsed and soaked in cold water
3 Onions (white or yellow) large
1/2 cup pine kernels
1/2 cup Almonds
1 tsp Ground Caraway
1/2 tsp Ground Turmeric
1 tsp Ground cumin
1/4 tsp Ground Cinnamon
3/4 cup Vegetable oil
3 tbsp olive oil
2 tsp Salt

  1. Rub the fish with some salt and olive oil, in and out
  2. In a large pan, fry the nuts in some of the vegetable oil until light brown. Remove on a kitchen paper-towel to soak off the excess of oil.
  3. Heat all the vegetable oil in the same pan, and fry the fish until tender. Set it aside, on a double-layer of kitchen paper-towel for few seconds.
  4. In the same oil, fry the onions into a brown color. Remove aside 3 tbsp for garnishing, and keep the remaining in the pan.
  5. While your onions are frying, work on the fish: Skin it off, cut off the head, remove the bones, and part the flesh into big pieces and set aside.
  6. Pour over the onions in the pan 4 cups of hot water, place in the fish head, and season with the spices. Leave it to simmer, covered, for 30 min over medium heat.
  7. Remove the fish head, and bring the liquid to a boil. Stir in the rice, mixing well. Cover, lower the heat, and leave it to cook for 25 min.
Serving: Hot

Transfer your cooked rice into a serving plate, and top it with the pieces of fish flesh. Place the fried onions you have set aside on top of the fish pieces.
Garnish with the pine nuts and almonds. Serve immediately.

Saniora's palace bread (Aish el saraya) recipe

 Saniora's palace bread (Aish el saraya)

6:00 Prep 0:15 Cook 12 Servings Capable cooks

Super Food Ideas

A traditional Egyptian Palace Bread. It may be simple to prepare, but it's full of love


10 slices white bread, crusts removed, toasted
2 1/2 cups milk
1/3 cup caster sugar
600ml thickened cream
1/3 cup cornflour
2 teaspoons rosewater (see notes)
1 cup chopped pistachio kernels (see notes)

Rosewater Syrup

2/3 cup caster sugar
3 teaspoons lemon juice
3 teaspoons rosewater


Make Rosewater Syrup: Place sugar, juice and 2/3 cup water in a medium saucepan. Stir over low heat for 3 to 4 minutes or until sugar dissolves. Increase heat to high. Bring to a simmer. Remove from heat. Stir in rosewater. Cool for 10 minutes.

Place 1/2 the bread in a 5cm-deep, 17cm x 26cm (6-cup-capacity) baking dish, cutting to fit. Pour 1/2 of the syrup over the bread in the dish. Top with remaining bread, cutting to fit. Drizzle with remaining syrup.

Place milk, sugar, cream and cornflour in a medium saucepan over medium-high heat. Cook, stirring constantly, for 6 to 8 minutes or until mixture boils and thickens. Stir in rosewater. Pour over the bread in the dish. Sprinkle with pistachio. Set aside to cool for 20 minutes. Refrigerate overnight or until set. Serve.


You'll need to start this recipe 1 day ahead.

You could use rosewater essence instead. Use 1 teaspoon of essence in the cream mixture and 2 teaspoons in the syrup.

Toasted almonds or hazelnuts would also work well in this recipe.

Author: Saniora Malak Image credit: Andrew Young Publication: Super Food Ideas

Thursday, March 23, 2017

Beef kofta with Lebanese rice and lentils recipe

 Beef kofta with Lebanese rice and lentils

0:35 Prep 0:20 Cook | 4 Servings | Capable cooks


Try these traditional beef kofta served on a bed of rice and lentils.


1kg Coles Australian 3 Star Beef Mince
1/3 cup (50g) semi-dried tomatoes, drained, finely chopped
1 tablespoon Moroccan spice mix
1/2 cup chopped coriander
3 garlic cloves, crushed
1 Coles Brand Australian Free Range Egg, lightly whisked
1 1/2 tablespoons olive oil
1 red onion, thinly sliced
1/2 teaspoon ground allspice
1/2 teaspoon ground cinnamon
450g pkt Sun Rice Family Size Microwave Brown Rice
400g can brown lentils, rinsed, drained
1/2 cup coriander leaves
Greek-style yoghurt, to serve


Combine the mince, semi-dried tomato, spice mix, chopped coriander, egg and two-thirds of the garlic in a bowl. Shape around soaked bamboo skewers. Place in the fridge for 15 mins to chill.

Heat 1 tbsp oil in a medium saucepan over medium-low heat. Add onion. Season with salt. Cook, stirring frequently, for 15 mins or until onion is golden and caramelized. Add allspice, cinnamon and remaining garlic and cook for 1 min or until aromatic. Add rice and lentils and cook for 3 mins or until heated through. Season. Stir through coriander leaves.

Meanwhile, heat remaining oil in a frying pan or barbecue flat plate over medium heat. Cook skewers, turning frequently, for 8 mins or until cooked through.

Serve skewers with the rice mixture and yoghurt.

Gluten-Free Roasted Garlic White Bean Hummus Recipe

Gluten-Free Roasted Garlic White Bean Hummus

Prep Time 10 min
Total Time 1 hr 10 min
Servings 16

Sure, you can buy hummus at the store. But homemade hummus breathes great natural flavors your guests won't soon forget.


1 bulb garlic, unpeeled
2 teaspoons olive or vegetable oil
1 can (15.5 ounces) great northern beans, drained and 2 tablespoons liquid reserved
3 tablespoons lemon juice
1/2 teaspoon salt
Chopped fresh parsley
Raw vegetables or gluten-free crackers, if desired


1. Heat oven to 350°F. Cut 1/2-inch slice off top of garlic bulb. Drizzle oil over garlic bulb. Wrap garlic in foil. Bake 50 to 60 minutes or until garlic is soft when pierced with a knife; cool slightly.

2. Squeeze garlic into food processor. Add beans, reserved bean liquid, lemon juice and salt. Cover and process until uniform consistency.

3. Spoon dip into serving dish. Sprinkle with parsley. Serve with gluten-free crackers or vegetables.

Expert Tips

- Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.

- Roast an extra bulb of garlic to serve with the hummus.

- Prepare this popular dip up to 1 day ahead of time. Cover and refrigerate until serving.

Wednesday, January 18, 2017

Lebanese Zucchini Recipe

Lebanese Zucchini
Lebanese Zucchini

Total Time 2hrs
Prep 1 hr
Cook 1 hr

Servings 8

A flavorful side dish or vegetarian meal. I think it's a tasty way to use up those garden zucchinis! Credit due to Jeff Smith, a great chef. Read ingredients list and make sure to prep your rice and onions. Enjoy! Note: I use less of the spices than Jeff Smith - just a personal preference.


4 medium zucchini
1 cup long-grain rice, cooked as per package directions
1 yellow onion, peeled, chopped and browned (in a little olive oil)
salt and pepper, to taste
1 tablespoon fresh lemon juice
1⁄2 teaspoon allspice (I personally like it with 1/4 t. Your choice!)
1⁄2 teaspoon cinnamon (I use 1/4 t. Again, it's up to you!)
1 teaspoon dried dill (I scale down on this, too, to about 1/2 t.)
2 cups tomato sauce, canned


  1. Preheat the oven to 350 degrees F.
  2. Cut the zucchini in half, lengthwise, and scoop out the seeds. (Keep the skin on.).
  3. Mix the cooked rice with the browned onion, salt, pepper, lemon juice, allspice, cinnamon and dill.
  4. Stuff the zucchini boats with the rice mixture.
  5. Pour the tomato sauce into a baking dish, then place the filled zucchini boats face up into the dish. Do not cover the zucchini with the sauce.
  6. Cover and bake at 350 degrees F. until tender but firm, about 50 minutes, but check sooner, like the 45 minute mark. You don't want the zucchini to get too limp. (If halving the recipe, lessen the cook time a bit.).
  7. Serve with a few spoonfuls of the tomato sauce drizzled on top.

Maghmour (Lebanese Style Moussaka, Vegan) Recipe

Maghmour (Lebanese Style Moussaka, Vegan)
Maghmour (Lebanese Style Moussaka, Vegan)

Total Time 45mins
Prep 10 mins
Cook 35 mins

Servings 6
Yield 6

Oh so delicious if you like eggplant like me! Modified from a recipe found on


6 small eggplants (slender Japenese-style) or 3 larger eggplants, halved
2 onions, diced
2 garlic cloves, minced
1 1⁄2 cups cooked chickpeas
4 cups good quality canned tomatoes
extra virgin olive oil
sea salt
fresh ground black pepper
chopped flat leaf parsley, for serving


  • Trim the tops and bottoms of the eggplant.
  • Peel the eggplants in alternating strips, leaving strips of the dark skin.
  • Choose a large wide skillet, a 9 inch cast iron or ceramic pan is great.
  • Heat a generous amount of extra virgin olive oil in the skillet.
  • Add the eggplants and cook over medium heat until browned in spots, but not cooked through.
  • Work in batches if necessary.
  • Remove to a paper towel to drain.
  • Take 2 of the eggplants (or eggplant halves) and dice.
  • Add more extra virgin olive oil to the skillet, there should be about a 1/4 cup of extra virgin olive oil in the skillet. Add the onion and garlic and chickpeas and saute until softened.
  • Add the tomatoes, season with sea salt and freshly ground black pepper.
  • 5. Stir in the diced eggplant. Nestle the 4 whole eggplants in the skillet and cover with a tight fitting lid. Cook for 25 minutes, flipping the eggplants once halfway through.
  • 6. Test the eggplants for doneness, and add more liquid if the tomatoes get dry. The dish is done when the eggplant is tender. Sprinkle with chopped flat leaf parsley before serving.
  • Enjoy.

Thursday, December 29, 2016

Lebanese Chicken Wrap Sandwich Recipe

Lebanese Chicken Wrap Sandwich
Lebanese Chicken Wrap Sandwich

Total Time 25mins
Prep 10 mins
Cook 15 mins

During a trip to Montreal, we had the tastiest chicken wrap sandwich at a little Lebanese food stand. I had to come up with this recipe to keep my husband from hopping in the car and driving the 4 hours back to Montreal for more.


Servings 4

3 boneless skinless chicken breasts, sliced into bite size strips
2 tablespoons olive oil
1 small onion, chopped
1 tablespoon garlic, minced
1⁄4 cup lemon juice
1 tablespoon cumin
1 teaspoon oregano
salt and pepper
4 burrito-size flour tortillas
For the sauce
1⁄2 cup mayonnaise
3 tablespoons lemon juice
3 tablespoons garlic powder
1 tomatoes, chopped (optional)
1 small onion, chopped (optional)
1 cup lettuce, shredded (optional)
3 tablespoons tahini sauce (optional)


  1. In a large nonstick pan, heat oil and then add the chicken, chopped onion, minced garlic, 1/4 cup lemon juice, cumin, oregano and enough salt and pepper to taste. Make sure chicken is well cooked and browned.
  2. In a small bowl mix the mayo, lemon juice and garlic powder.
  3. Heat flour tortillas by steaming in microwave for 1 - 2 minute covered in a damp paper towel.
  4. Assemble wrap by placing one tortilla on a piece of aluminum foil, then fill with chicken, garlic mayo spread, and then top with the optional toppings of tomato, onion, lettuce and/or tahini sauce. Wrap closed with foil and twist foil end.
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