Thursday, May 4, 2017

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


Serves: about 6


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


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!


 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


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.


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


  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


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.


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


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


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

Tuesday, April 25, 2017



Spiced Beef and Hummus Pita Pizza is crispy pita bread topped with a layer of your favorite hummus, spiced ground beef, diced tomatoes, fresh parsley and toasted pine nuts. This is a nice dinner option or even an appetizer at a party!

Prep Time 20 min
Cook Time 10 min
Total Time 30 min


1 Tablespoon ghee {clarified butter}
1/4 cup sweet onion, chopped
1 lb. ground beef, I use 80/20
1/2 teaspoon salt
Dash of pepper
1 teaspoon cinnamon
1 teaspoon allspice
1/4 teaspoon cayenne pepper {optional}
1/2 teaspoon sumac
4 pita bread rounds {try whole wheat for a healthier version}
1 cup of your favorite hummus, divided {I like to use garlic or classic}
1 cup diced tomatoes, divided
1/2 cup fresh parsley, chopped, divided
3 Tablespoons toasted pine nuts, divided


  1. Preheat the oven to 350 F.
  2. In a large skillet heat the ghee {butter} over medium high heat. Add the chopped onion and sauté for 2 minutes. Add the ground beef, salt, pepper, cinnamon, allspice, cayenne pepper and sumac and continue to sauté for 7-8 minutes, or until the beef is browned and cooked through. Set aside.
  3. Heat a small skillet over medium heat. Add the pine nuts and toast for two minutes, stirring frequently. Remove from the skillet and set aside once toasted.
  4. Set your four pita rounds on two baking sheets. Start by spreading a thin layer of hummus on each pita followed by the cooked ground beef divided among the four pitas and continue to do the same with the diced tomatoes, fresh parsley and toasted pine nuts.
  5. Toast the pitas for 10 minutes, or until the pita becomes toasted and slightly crispy.

Try adding feta cheese to these pita pizzas.

If you can't find ghee {I found mine at Trader Joes and you can also find it as most ethnic and Middle Eastern markets}, you can use olive oil or butter in its place.

You can use whatever hummus you like. I tend to go with garlic or classic for this recipe but feel free to mix things up!

Try adding a drizzle of plain yogurt to each pita pizza.

Source: A Cedar Spoon

Baked fish with pistachio and tahini (samke harra) recipe

Baked fish with pistachio and tahini

This much loved Lebanese fish dish is spectacular presented on a large platter as part of a buffet. Most often reserved for special occasions, head to the fish market to buy the freshest whole snapper for this recipe.

By Zahi Azzi


1 x 2 kg whole snapper, scaled and cleaned
sea salt and freshly ground black pepper
⅓ cup olive oil, plus extra for oiling the baking tray
1 onion, finely diced
tomatoes, seeded and finely diced, to taste
red capsicum, finely diced, to taste
1 cup fresh pistachios, chopped, plus extra for garnish
1 cup lemon juice
1 tsp harissa
1 cup tahini
water, as required
¼ bunch parsley, finely chopped
¼ bunch coriander, finely chopped
extra virgin olive oil

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.


Preheat oven to 200ºC. Season snapper well with sea salt and ground black pepper.

Roast in an oiled baking tray for 1 hour or until almost cooked.

Meanwhile in a saucepan combine oil, onion, tomatoes, capsicum and cook over low heat, strring occasionally, until soft.

Add pistachios, lemon juice, harissa, tahini and enough water to make a thin sauce consistency, and cook slowly until oil starts to separate from the sauce. Spoon over snapper and bake for a further 10 minutes.

Combine chopped herbs and extra vigin olive oil. Serve fish sprinkled with the extra pistachios and with the herb oil.
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