Wednesday, December 3, 2014

Star anise yoghurt mousse with fig compote recipe


The Lebanese Food Kitchen, the home of cooking delicious Lebanese food recipes, invites you to try Star anise yoghurt mousse with fig compote recipe. Enjoy the traditional Lebanese family cuisine and learn how to make Star anise yoghurt mousse with fig compote recipe. 

This combination of flavours is one I picked up from my grandmother. She loved infusing her fig jam with aniseed or yansoun as it’s called in Arabic. Here, I’ve infused a yoghurt mousse instead of fig jam and included star anise, but the effect is much the same. I don’t think any description can do this understated dessert justice, you’ll just have to try it to truly appreciate it. It can be assembled up to two days ahead.
 

Serves 6
Preparation 30min
Cooking 25min
Skill level Mid

 

By
Bethany Kehdy 


Ingredients

7 star anise
300 ml double cream
50 g caster sugar
4 gold-strength gelatine leaves, cut into small pieces
60 ml (¼ cup) cold water
500 ml (2 cups) Greek-style yoghurt
1 tbsp pistachios, finely chopped

Fig compote

100 g fresh or soft dried figs, thinly sliced
100 g caster sugar
125 ml (½ cup) water
2 tsp lemon juice

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Instructions

You will need to begin this recipe 1 day ahead.

Freezing time overnight
Marinating time 4 hours

To make the compote, place a heavy-based saucepan over medium heat. Add the figs, sugar, water, and lemon juice, mix well and bring to a gentle boil. Reduce the heat to low and simmer for 15–20 minutes or until just set and still slightly runny. To test, remove 1 tsp of the mixture and transfer to a plate, allow to cool for 1 minute to confirm it’s the right texture. Allow to cool completely.

To make the mousse, break the star anise in half, add to the cream in a bowl and stir to combine. Cover and refrigerate for at least 4 hours or overnight to infuse. Strain the cream mixture into a bowl, discarding the star anise. Add the sugar and, using a whisk, whisk the cream until it reaches whipped cream consistency with soft peaks.

Soak the gelatine in the cold water in a heatproof bowl for 10 minutes. Create a double boiler by placing 500 ml (2 cups) boiling water in another heatproof bowl. Place the bowl the gelatine mixture is in on top so that the hot water skims the bottom of the bowl; the heat from the water will help melt the gelatine. Whisk constantly until completely melted.

Place the yoghurt in a bowl and stir in the melted gelatine. Gently fold in the whipped cream until smooth with no lumps.

To assemble, place 2 tsp of the compote in the bottom of 6 x 150 ml glasses or dessert bowls, then divide the mousse mixture among the glasses. Cover and set aside in the fridge overnight to set. Garnish with pistachios just before serving.

Recipe from Dirty Kitchen Secrets by Bethany Kehdy, with photographs by Sarka Babicka.  


More Lebanese Food Recipes:

Date Fingers Recipe
Knafeh
Osmallieh Recipe
Turmeric and aniseed cake recipe
Katayef Bi Kashta Recipe
Chocolate nut halva recipe

Tuesday, December 2, 2014

Spicy Lebanese potatoes (batata harra) recipe


The Lebanese Food Kitchen, the home of cooking delicious Lebanese food recipes, invites you to try Spicy Lebanese potatoes (batata harra) recipe. Enjoy the traditional Lebanese family cuisine and learn how to make Spicy Lebanese potatoes (batata harra). 

These Lebanese potatoes cast the baked spud in a whole new light. Crisp, spicy and fresh, they are the star of the show and should have their own accompaniments rather than being one themselves.

Serves 6
Preparation 10min
Cooking 45min
Skill level Easy

By
Norma Dakhoul

Ingredients

1 kg desiree potatoes, cut into 2.5 cm cubes
2 tbsp olive oil
1 ½ tsp salt
2 tbsp extra-virgin olive oil
5 cloves garlic, crushed
¼ cup finely chopped coriander
1 tbsp lemon juice
¼ tsp cayenne pepper

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Instructions

The following recipe has been tested and edited by SBS Food and may differ slightly from the podcast.

Preheat the oven to 200˚C.

In a large bowl, toss the potatoes with the olive oil and salt. Divide potatoes among 2 baking paper-lined oven trays. Transfer the trays to the oven and roast for 40 minutes, turning once, until golden.

Place a large frying pan over medium-high heat. Add the extra-virgin olive oil, garlic, and coriander and cook for 1–2 minutes until the garlic starts to change colour. Add the lemon juice and the hot potatoes to the pan and toss lightly to coat. Season to taste and sprinkle with the cayenne pepper.

Serve immediately as a snack or as an accompaniment to a larger meal.

Photography by Alan Benson

From sbs.com.au



More Lebanese Food Recipes: 


Kosher tabbouleh
Chicken Bulgur Salad
Tabbouleh with Chicken and Red Pepper Recipe
Lebanese Grilled Eggplant Dip Recipe
Labna Balls with Hazelnut Dukkah Recipe
Cucumber & Yogurt Sauce Recipe

Monday, November 10, 2014

Kosher tabbouleh recipe

 
The Lebanese Food Kitchen, the home of cooking delicious Lebanese food recipes, invites you to try Kosher tabbouleh Recipe. Enjoy the traditional Lebanese family cuisine and learn how to make Kosher tabbouleh. 

Ingredients

200g fine bulgur wheat
100ml olive oil
250ml boiling water
2 plum tomatoes, de-seeded and diced
1 red pepper, finely diced
1 small bunch of coriander, finely chopped
1 small bunch of mint, finely chopped
1 large bunch of flat-leaf parsley, roughly chopped
juice of 2 lemons
salt
pepper

Place the bulgur wheat in a large heatproof bowl. Coat the bulgur wheat in half of the olive oil before pouring over the boiling water.

Cover the bowl tightly with clingfilm and let it stand for 10 minutes.

Drain the bulgur wheat through a sieve, pressing on it to remove any excess water.

Transfer to a large mixing bowl and toss with the pepper and tomato. Add the rest of the olive oil, lemon juice and chopped herbs before stirring well.

Season to taste before chilling. Spoon into bowls and serve cold.  


From Tesco Real Food

More Lebanese Food Recipes: 

Chicken Bulgur Salad
Tabbouleh with Chicken and Red Pepper Recipe
Lebanese Grilled Eggplant Dip Recipe
Labna Balls with Hazelnut Dukkah Recipe
Cucumber & Yogurt Sauce Recipe
Mnazzalet Bathenjan Recipe

Friday, October 17, 2014

Filo vegetable turnovers recipe



The Lebanese Food Kitchen, the home of cooking delicious Lebanese food recipes, invites you to try Filo vegetable turnovers Recipe. Enjoy the traditional Lebanese family cuisine and learn how to make Filo vegetable turnovers. 

Serves 4
30 mins to prepare and 25 mins to cook
540 calories / serving
Freezable

Ingredients

6 sheets of filo pastry
100g butter
2 large carrots
6 large young cabbage leaves (if you prefer you can use pak choi or kale)
1 clove of garlic, minced
1 onion
1tbsp of flour
salt
pepper

Peel and slice onions and the garlic. Peel and grate carrots, chop the cabbage leaves into ribbons.

In a large pan heat 25g the butter until it spitting. Saute the onions and garlic for 2-3 minutes until they soften and start to brown. Add in the carrots and sauté for a further 3 minutes and then add some salt and pepper. Add the cabbage and cook until its wilted and all ingredients are mixed well together. Remove from the heat.

Preheat the oven to 200°C, Gas Mark 6/7.

Take 3 sheets of the filo pastry and place onto a lightly floured work surface. Keep the remaining three sheets under a damp tea-towel to prevent drying out.

Melt the remaining butter in the microwave. Take one sheet of filo pastry and brush it with butter across the whole of its surface. Lay another sheet on top and also coat with butter. Lay the third sheet on top and brush with butter. Then turn the whole batch over so that the floured side is upwards.

Cut the filo into small circles and then fill each one with some of the cabbage, carrot, onion and garlic filling. Gently roll the turnovers so they make an open ended cylinder. Repeat the above steps with the remaining filo. Place onto a baking tray lined with greaseproof paper.

Cook in the oven for 15 minutes until golden brown and crispy. Allow them to cool a little and then serve.
 
 From Tesco Real Food


More Lebanese Recipes:

Smoky Eggplant & White Bean Dip with Pita Crisps
Baked Lamb Kibbeh
Kibbeh Bi Laban Recipe
Stuffed zucchinis cooked in yoghurt
Lamb kebabs with minted yoghurt recipe
Warm chickpea and yoghurt salad recipe

Saturday, September 13, 2014

Smoky Eggplant & White Bean Dip with Pita Crisps Recipe


The Lebanese Food Kitchen, the home of cooking delicious Lebanese food recipes, invites you to try Smoky Eggplant & White Bean Dip with Pita Crisps Recipe. Enjoy the traditional Lebanese family cuisine and learn how to make Smoky Eggplant & White Bean Dip with Pita Crisps.

Serves four to six.

Yields 1-1/2 cups dip.

by Allison Ehri Kreitler from Fine Cooking
Issue 83

5 Tbs. extra-virgin olive oil; more for the pan
1-1/2 lb. small eggplant (2 to 3 small), trimmed and cut in half lengthwise
3/4 tsp. plus a generous pinch kosher salt
1/4 tsp. freshly ground black pepper
2 anchovy fillets (optional)
1 small clove garlic
1 cup canned cannellini beans, drained and rinsed
3 pitas (preferably pocketless), each cut into eight wedges
2 Tbs. fresh lemon juice; more to taste
1 Tbs. chopped fresh mint, plus 1 Tbs. small leaves for garnish
2 tsp. chopped fresh oregano
2 Tbs. pine nuts, toasted

Position a rack 4 inches from the broiler element and heat the broiler to high. Line a rimmed baking sheet with foil and grease lightly with oil. Rub the eggplant all over with 2 Tbs. of the oil and sprinkle the flesh side with 1/2 tsp. of the salt and the 1/4 tsp. pepper. Arrange the eggplant, flesh side down, on the baking sheet and broil until the skin is charred and the eggplant flesh is very tender, 20 to 30 minutes.

Meanwhile, if using anchovies, mash them into a paste with the side of a chef’s knife. Roughly chop the garlic, sprinkle it with a generous pinch of kosher salt, and mash it into a paste with the side of a chef’s knife. Transfer the anchovy and garlic pastes to a food processor and add the beans, 2 Tbs. of the oil, and 1 Tbs. water. Purée until smooth.

When the eggplant is done, set it aside to cool briefly. Meanwhile, in a medium bowl, toss the pita wedges with the remaining 1 Tbs. oil and 1/4 tsp. salt. Arrange in a single layer on a baking sheet. Lower the rack so it’s 6 inches from the broiler. Broil the pita wedges until golden brown on both sides, 1 to 2 minutes per side.

Scrape the eggplant flesh from the skin and add the flesh to the puréed beans in the food processor, along with the lemon juice, chopped mint, and oregano. Pulse briefly to form a chunky dip. Adjust the seasoning with more salt, pepper, or lemon juice to taste. Serve sprinkled with the pine nuts and mint leaves, with the toasted pita crisps on the side for dipping.

Serving Suggestions

This is also great with crudités, especially bell peppers and fennel.

nutrition information (per serving):
Size : based on six servings; Calories (kcal): 270; Fat (g): 15; Fat Calories (kcal): 130; Saturated Fat (g): 2; Protein (g): 7; Monounsaturated Fat (g): 9; Carbohydrates (g): 31; Polyunsaturated Fat (g): 3; Sodium (mg): 430; Cholesterol (mg): 0; Fiber (g): 8;

Photo: Scott Phillips


More Lebanese Recipes:

Baked Lamb Kibbeh
Kibbeh Bi Laban Recipe
Stuffed zucchinis cooked in yoghurt
Lamb kebabs with minted yoghurt recipe
Warm chickpea and yoghurt salad recipe
Chicken Kebabs with Lebanese Rice & Yoghurt Sauce Recipe

Wednesday, September 10, 2014

Baked Lamb Kibbeh Recipe


The Lebanese Food Kitchen, the home of cooking delicious Lebanese food recipes, invites you to try Baked Lamb Kibbeh Recipe. Enjoy the traditional Lebanese family cuisine and learn how to make Baked Lamb Kibbeh.

Ingredients

1 large onion
1 lb 5 oz/6oo g boneless leg of lamb, diced
2½ cups (12 oz/350 g) bulgur wheat, soak in water for 10 minutes and squeezed out in cheesecloth (muslin)
1 teaspoon seven spices seasoning
1 teaspoon ground cumin
1 teaspoon pepper
1 teaspoon dried mint
olive oil for brushing

For the filling
1 tablespoon,olive oil
7 oz/zoo g ground (minced) lamb
1 onion, chopped
⅓ cup (1½ oz/40 g) pine nuts, toasted
½ teaspoon seven spices seasoning
½ teaspoon pepper
½ teaspoon salt
½ teaspoon ground coriander
½ teaspoon ground cinnamon

Method

First make the filling. Heat the oil in a skillet or frying pan, add the lamb, and cook over medium heat, stirring frequently, for 8-10 minutes until evenly browned. Reduce the heat, add the onion, and cook, stirring occasionally, for another 5 minutes. Stir in the pine nuts, seven spices seasoning, pepper, salt, coriander, and cinnamon and cook for a few more minutes. Remove from the heat and set aside. Put the onion and lamb into a food processor and process until finely ground (minced). Tip into a bowl and add the bulgur wheat, seven spices seasoning, cumin, pepper, and mint, and knead well until thoroughly combined. Dampen your hands with a little water, take a handful of the mixture, and mold into an oval to fit the palm of your hand. Use your index finger to make a hole in the top, then gradually make a hollow, working around with your finger to create a thin wall. Add a tablespoonful of the filling, seal with a pinch, and reshape into an oval. Repeat this until all the lamb and bulgur mixture has been used. Brush a baking sheet with oil, put the kibbeh onto it, and chill in the refrigerator for I hour. Preheat the oven to 400°F/200°C/Gas Mark 6. Brush the kibbeh with oil and bake for 30 minutes or until cooked and golden.

Source: The Lebanese Kitchen Cookbook by Salma Hage's  


More Lebanese Recipes: 

Kibbeh Bi Laban Recipe 
Stuffed zucchinis cooked in yoghurt
Lamb kebabs with minted yoghurt recipe
Warm chickpea and yoghurt salad recipe
Chicken Kebabs with Lebanese Rice & Yoghurt Sauce Recipe
Shishbarak Recipe  

Labenah Dip Recipe

 
The Lebanese Food Kitchen, the home of cooking delicious Lebanese food recipes, invites you to try Labenah Dip Recipe. Enjoy the traditional Lebanese family cuisine and learn how to make Labenah Dip.

Ingredients

1 cup labenah (yogurt cheese)
1 tablespoon red pepper, finely diced
1 tablespoon red onion, finely diced
1 tablespoon tomato, finely diced
2 tablespoon parsley, basil, chopped
1 cucumber, peeled, finely diced
Nachos or toasted bread for serving

Method

- Mix all ingredients in a bowl until well combined.
- Place in a serving plate, serve with Nachos or toasted bread.

Source: Chef Osama


More Lebanese Food Recipes:

Okra in Oil Bamia b'zeit 
Open meat and tomato pies (Sfiha) 
Lamb Chops with Tahini Sauce Recipe
Mnazzalet Bathenjan Recipe
Lebanese Chicken Recipe
Related Posts Plugin for WordPress, Blogger...