Falafel – deep fried chick pea balls

Ingredients

1/2 cup burghul wheat (fine)
1 1/2 cups torn pocket bread
2 cups canned chick peas drained (garbanzo beans)
1/4 cup fresh lemon juice
2 tsp garlic, minced
1 tbsp cilantro, minced

1/2 tsp red pepper flakes
1 tsp ground cumin
1 tsp salt
1 tsp pepper
oil for frying(peanut oil works well)

How to prepare

1) in a deep plate, add wheat and spread out evenly, then add enough water to cover. Let soak until soft, then drain. Set aside.
2) soak torn bread in water, until moistened, then squeeze as much water as possible out of bread. Set aside.
3) in a food processor combine remaining ingredients, process until smooth. Then add wheat & bread and process until well incorporated.
4) let mixture rest for a half hour, then form 1″ balls
5) in a electric skillet set at 400

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Moroccan stew

Ingredients

1-1/2 cups chopped onions
3 large garlic cloves, pressed
1/3 cup olive oil
1/4 tsp dried thyme
3 cups cubed potatoes
1 cup chopped green beans
1 red bell pepper, chopped
2 cups cubed fresh tomatoes
3 cups vegetable stock
13-oz can artichoke hearts, drained and halved (reserve brine)
1/2 cup pitted black olives, halved
pinch of saffron
1/4 cups fresh lemon juice

Ground black pepper
toasted, chopped almonds

How to prepare

Saut onions and garlic in oil until onions are translucent. Add next five ingredients and cook on medium-high heat 3 minutes, stirring occasionally. Add the vegetable stock and brine from artichoke hearts and simmer, covered until vegetables are tender, about 20 minutes. Stir in artichoke hearts, black olives and saffron. Simmer another 10-15 mins. Add lemon juice, parsley and pepper to taste. Serve with couscous and top with almonds. Makes 6 servings.

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Dajaj mahshy – stuffed roast chicken

Ingredients

4 lb chicken
2 cups cooked white rice
1 cube butter
1/4 cup onions, finely chopped
the giblets, coarsely chopped
2 tbsp pine nuts

2 tbsp salt
freshly ground black pepper

How to prepare

1) rinse rice and set aside.
2) in a saucepan add butter and brown onions, add giblets and pine nuts -cook 2-3 minutes.
3) stuff chicken with rice mixture (any extra retain for later)
4) combine the yogurt, salt and pepper. Coat chicken with yogurt mixture.
5) bake chicken at 375

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Coucou seebzamini – potato and onion pancake

Ingredients

1 lbs potatoes
1 large onion, diced
4 eggs
1/4 tsp turmeric
1/2 tsp salt
1/2 tsp ground black pepper
olive oil for frying

How to prepare

1) peel potatoes, then boil until tender, drain and mash, set aside.
2) in a frying pan brown onions, set aside.
3) in a large bowl combine potatoes and onions, add all remaining ingredients combine well.
4) in a frying pan cook pancakes just as you would regular pancakes.

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Fattoush – lebanese toasted bread salad

Ingredients

3 med tomatoes (about 1 lb)
3 pita breads (6″ diameter)
4 cup romaine lettuce leaves, cut into 1″ strips
2 cup peeled & sliced cucumber halves

1 can white tuna, packed in water, drained
1/2 cup feta cheese, crumbled
1/4 cup red onion, quartered and sliced
3/4 cup vinaigrette salad dressing
1 tbsp parsley, chopped fresh
2 tsp mint leaves, dried, crushed

How to prepare

Preheat oven to 300

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Stuffed tomatoes with pine nuts

Ingredients

4 large ripe stuffing tomatoes
4 oz basmati rice
2 oz pine nuts
2 oz raisins
4 spring onions (scallions)
a few sprigs of fresh mint
6 tbsp extra virgin olive oil

Salt and pepper

How to prepare

Cook basmati rice, in stock if you wish, and leave to get cold. Slice the tomatoes in half and remove the seeds and flesh. Discard the seeds but finely chop half of the flesh. Mix with the cooked rice, pine nuts, raisins, mint, spring onions, salt, pepper and 4 tbsp oil. Spoon this into the tomato shells and drizzle over the top the remaining oil. Bake at 350

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Taboolie – parsley and wheat salad

Ingredients

1 cup burghul wheat (med grind)
3 bunches parsley
1 bunch fresh mint
1 bunch green onion
3 tomatoes
1 cucumber
1/2 cup salad oil
Juice of 3 lemons or to taste
salt to taste

How to prepare

1) in a large bowl rinse and drain burghul wheat twice in cold water
2) chop each vegetable separately to a very fine chop or use a food processor, being careful not to over process, vegetables should retain their identity
3) in a large bowl toss burghul wheat, vegetables, oil, lemon and salt
4) if the salad seems to be a little bland add more salt and lemon

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Khubuz – pocket

Ingredients

5 lb unbleached flour
1 pkg. Dry yeast
2 tbsp salt
8 cups luke warm water

How to prepare

1) combine flour and salt in a mixing bowl.
2) in another bowl, dissolve the yeast in water let rest for 5 minutes in a warm place.
3) in a large bowl add flour/salt , in the center create a well and slowly pour in the yeast mixture.
4) kneed the dough for about 20 min. Or until the dough is smooth, soft and elastic.
5) form dough into a ball, lightly cover with olive oil and place in a lightly oiled bowl and let raise in a warm place, with a towel draped over the bowl for 45-60 min. Or until dough doubles in size.
6) on a lightly floured surface, punch down dough and divide into 4

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