Thursday, October 26, 2017

Irene's Middle Eastern Knafeh with Orange Blossom Syrup Recipe

Irene's Middle Eastern Knafeh with Orange Blossom Syrup

Author Notes: I was fortunate enough to learn this recipe from a wonderful Lebanese woman named Irene. This delicious dessert is made of shredded phyllo soaked in butter with a creamy cheese center and a drizzling of orange blossom simple syrup. It's a sweet enjoyed all over the Middle East: Lebanon, Syria, Palestine, Jordan, and even northern Egypt. Traditionally, the cheese used is nabulsi, a soft white cheese, but Irene substitutes mozzarella because it's much easier to find! (less) —Anna Francese Gass

Serves 6 to 8

For the pastry:

1 pound kataifi, shredded phyllo dough
1/2 pound unsalted butter or margarine, melted
1/2 pint heavy cream, whipped to stiff peaks
1 pound shredded mozzarella

Preheat oven to 350° F. Place the kataifi in a large bowl and pour the melted butter over top. Work the butter through the threads until all of the Kataifi is coated and moist. Be sure to pull the threads apart as you work.

Remove half of the kataifi to another bowl.

Grease a 9- by 13-inch glass dish and add half of the kataifi. Spread it so that it covers the bottom.

Distribute the mozzarella over the kataifi to create an even layer of cheese.

Spread the heavy cream over the mozzarella carefully to create a third layer.

Cover the cheese and heavy cream with the other half of the Kataifi.

Bake in the oven for 35 to 40 minutes, until the top is a crisp, golden, brown.

Remove from oven and drizzle the syrup over the top of the dessert.

Serve immediately.

For the orange blossom syrup:

1 cup sugar
1/3 cup water
1 tablespoon orange blossom water

In small saucepan, heat sugar and water over low heat until sugar is fully dissolved and liquid begins to thicken, about 8 to 10 minutes.

Remove from heat and add orange blossom water. Mix to incorporate.

Mujadara, Lebanese lentils with caramelized onions recipe

Mujadara, Lebanese lentils with caramelized onions

This earthy Lebanese dish has a rock-star following, and with good reason. The healthy quotient is as high as it could be, rivaled only by mujadara's super-delicious flavors. Cracked wheat can be used in place of the rice, and happens to be my favorite way to eat mujadara. There is some question as to how far the onions should be taken in the caramelization process. They must be dark, very dark golden brown. Some of the onions will verge on burnt. But entirely burnt onions will produce a bitter mujadara and the onions won’t ‘melt’ into the lentils and rice as they should when they are soft. Mujadara is good eaten with labne, flatbread, a green salad, and if you want to get fancy, some crispy fried onions strings on top. Maureen Abood

Serves 6

For the Lentils

1 cup whole brown lentils, sorted and rinsed
1/4 cup canola or grapeseed oil
4 cups diced yellow onion (1/2-inch)
1 cup long grain white rice OR bulghur wheat (#3 coarse grade)
Salt and Pepper to taste
High-quality extra-virgin olive oil, for drizzling

Place lentils in a small saucepan with 2 cups of water. Bring to boil over high heat. Reduce heat and simmer until lentils are par-cooked, 10-15 minutes. Remove from heat. Be careful not to overcook here; the idea is to par-cook the lentils.

In a large, heavy sauté or sauce pan (with a lid), heat the canola or grapeseed oil over medium high heat. Add the onions and cook until deep golden brown, about 20 minutes, stirring frequently to avoid burning. Sprinkle with a pinch of salt as the onions cook.

Take the onions off the heat and add 2 cups of water. Place back on the heat and boil, over high heat, for five minutes. The liquid will take on the deep golden color of the onions and the onions will continue to soften.

Add the rice and par-cooked lentils to the onion mixture. Cover and bring to a boil. Sprinkle with a pinch of salt and pepper. Reduce heat to low and cook until the liquid has been absorbed and the rice and lentils are cooked through. The texture of the rice and lentils is somewhat al dente. Take care not to overcook or the mixture will become mushy. Remove from heat and season to taste with salt and pepper. Serve hot, warm, or room temperature drizzled with olive oil.

For Fried Onion Strings

1 large onion, cut into very thin rounds
Canola oil for frying
Salt to taste

For fried onion garnish, heat canola oil over high heat in a small saucepan (the small saucepan reduces the amount of oil needed for depth). When a small piece of onion dropped into the oil floats to the top and bubbles vigorously, the oil is ready. Fry the onion rings in batches until golden brown, reducing heat as needed to prevent burning. Remove and drain on paper towel and sprinkle with salt. Place the onions on top of the mujadara on a serving platter or individual plates.

Thursday, May 4, 2017

Your Guide to the Best Hummus You Can Make or Eat!

Hummus

Serves: about 6

INGREDIENTS

2 cups cooked skinless chickpeas
1 garlic clove, green sprout removed then minced
½ cup tahini, well-stirred before measuring
½ teaspoon kosher salt
Juice of 1 lemon
Chickpea cooking liquid, cold, or cold water, as needed
Extra-virgin olive oil, for finishing
Sumac, for finishing

INSTRUCTIONS

In the bowl of a food processor, puree the chickpeas and garlic until a thick paste forms. Give this a couple of minutes (longer than you'd think). With the machine running, add the tahini, salt, and lemon juice. Slowly add cooking liquid or water, a tablespoon at a time, until the hummus is very smooth and light but still thick (again, process a little longer than usual). Taste and adjust with salt and lemon juice as needed.

Spoon the hummus onto a six small plates, spreading the hummus with the back of a spoon to form a well in the center. Drizzle with olive oil and sprinkle with sumac, and serve immediately.

Grilled Kibbeh Recipe

Grilled Kibbeh

Serves 4 Persons
Preparation Time 30 Minutes
Cook Time 20 Minutes
  
A great revisited Middle Eastern recipe prepared with a little hot sauce. It’s worth trying, check it now!

INGREDIENTS

 500 g ground meat
 250 g fine bulgur soaked in water for 30 minutes
 1tsp black pepper
 1tsp cumin
 1 halved onion
 1 tsp salt
 1 tsp cinnamon
 1 tsp dried mint
 1 tsp allspice
 Vegetable oil to grease the grill, as needed
 2 tbsp American Garden hot sauce Louisiana Style

PREPARATION

1- In a food processor, process the meat with the bulgur and onion.
2- Season with salt, black pepper, cinnamon, dried mint, all spice and cumin. Mix well until combined.
3- Knead the ingredients using hot sauce until the meat dough is homogenous.
4- Divide into medium-sized ball and shape into fingers.
5- Preheat the grill and oil it evenly.
6- Grill the kibbeh until done.

Note: Allspice is a mixture of spices and herbs widely used in the Middle Eastern cuisine. It can be prepared easily at home from different spices such as: cinnamon, cloves, black pepper, dried lime and curcuma. Use it to enrich your savory dishes!

Monday, May 1, 2017

Lebanese Rice Pudding With Pistachio - Riz B Haleeb Recipe

Riz B Haleeb

Author: Esperance Sammour

Recipe type: Middle Eastern
Prep time: 5 mins
Cook time: 20 mins
Total time: 25 mins

Try This Delicious and Easy to Prepare Lebanese Rice Pudding Dessert.

Ingredients

4 cups of milk
10-12 teaspoons of sugar (to taste)
½ cup of rice
2-4 Table Spoons of corn flour
2 teaspoons of orange blossom water
Pistachio as a garnish

Instructions

  1. Rinse the rice then let dry
  2. Boil the milk with the sugar and rice on low heat for 15 minutes or until the rice softens all while stirring continuously.
  3. As the rice softens add the orange blossom water and the corn flour and stir it in and boil/stir for another 5 minutes or until the pudding hardens and gains the consistency of yogurt. If you add too much corn flour the pudding becomes too jello-like and if you add little it'll take on a more watery consistency. This is a personal preference. Try adding 2 first then increase if you need to.
  4. As the pudding hardens, pour it in your heat-resistant serving cups/plates and let rest for a few minutes before garnishing with pistachio and refrigerating.
  5. Serve cold.
Source: Mama's Lebanese kitchen

Sunday, April 30, 2017

Falafel Burgers with Hummus Recipe

Falafel Burgers with Hummus

Ingredients

2 15-oz. cans chickpeas, drained, rinsed
5 tablespoons extra-virgin olive oil
4 cloves garlic, chopped
1 tablespoon tahini
1 tablespoon fresh lemon juice
1 cup chopped parsley
4 teaspoons ground cumin
1/2 cup panko
2 large eggs, beaten
2 scallions, chopped
1/2 teaspoon salt
1/4 teaspoon pepper
Toasted pitas, lettuce, pickles, sliced tomato, red onion, for serving

How to Make It

In a food processor, combine 1/2 cup chickpeas, 3 Tbsp. oil, 2 cloves garlic, tahini, lemon juice and 2 Tbsp. water. Purée until spreadable. Scrape hummus into a small bowl.

Wipe out food processor. Add remaining chickpeas and garlic, parsley and cumin. Pulse until finely chopped. Transfer chickpea mixture to a bowl. Stir in panko, eggs, scallions, salt and pepper. Form into 4 1/2-inch-thick burgers.

In a large nonstick skillet, heat remaining 2 Tbsp. oil over medium heat. Cook burgers, turning once, until golden and crisp, about 10 minutes. Spread hummus into toasted pitas and fill with burgers. Add lettuce, pickles, tomato and onion. Serve with sweet potato fries if you like.

NUTRITION INFORMATION 

calories 530
fat 26 g
satfat 4 g
protein 18 g
carbohydrate 59 g
fiber 9 g
cholesterol 93 mg
sodium 937 mg

Falafel-Crusted Chicken With Hummus Slaw Recipe

Falafel-Crusted Chicken With Hummus Slaw

Recipe courtesy of Food Network Kitchen
From: Food Network Magazine

Total:25 minActive: 10 min
Yield: 4 servings
Level: Easy

Ingredients

Cooking spray
3 skinless, boneless chicken breasts (about 1 1/4 pounds), sliced into 1/4-inch-thick strips
1 tablespoon extra-virgin olive oil
1/2 cup falafel mix
2 whole-wheat pitas, halved
6 tablespoons hummus
Grated zest and juice of 1 lemon
1/2 teaspoon harissa or other hot chile paste
4 cups shredded coleslaw mix
6 radishes, halved and thinly sliced
1 cup chopped fresh parsley
Kosher salt

Directions

Preheat the oven to 425 degrees F. Set a rack on a rimmed baking sheet and coat with cooking spray. Toss the chicken with the olive oil in a large bowl, then add the falafel mix and toss to coat. Arrange the chicken on the rack and bake until golden and cooked through, about 10 minutes. While the chicken is baking, stack the pita halves and wrap them in foil; warm in the oven, about 5 minutes.

Meanwhile, mix the hummus, lemon zest and juice, harissa and 3 tablespoons water in a large bowl. Remove 2 tablespoons of the hummus sauce and reserve. Add the coleslaw mix, radishes and parsley to the remaining hummus sauce and toss. Season with salt.

Divide the chicken among plates and drizzle with the reserved hummus sauce. Stuff the slaw in the pitas and serve with the chicken.

Photograph by Antonis Achilleos

Recipe courtesy Food Network Magazine
Related Posts Plugin for WordPress, Blogger...