Thursday, December 29, 2016

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 http://desertcandy.blogspot.ca

Ingredients

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

Directions
  • 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.
Source: food.com

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.

Ingredients

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

Directions
  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.
Source: food.com

Wednesday, December 28, 2016

Loubieh Bizeit + Kizbarh - Lebanese String Beans + Cilantro Recipe

Loubieh Bizeit + Kizbarh - Lebanese String Beans + Cilantro
Loubieh Bizeit + Kizbarh - Lebanese String Beans + Cilantro

Total Time 25mins
Prep 5 mins
Cook 20 mins

Servings 2

Here is a lovely recipe for Italian string beans (or French beans) cooked in a garlic & coriander / cilantro sauce. This makes a delcious side dish for fish or chicken or you can eat it as part of a mezze. Traditionaly this is served at room temperature but you could eat it hot if you like.

Ingredients

1 lb fresh string bean (top & tailed & de-strung)
1 cup white onion, finely chopped (or grated)
1⁄2 cup cilantro, finely chopped
1 -2 tablespoon minced garlic
1⁄3 teaspoon salt (to taste)
2 tablespoons olive oil

Directions
  1. Saute the onions until they are a very pale golden colour.
  2. Add the beans, cilantro, garlic & the salt. Stir, then cook on a medium heat for 5 minutes.
  3. Reduce the heat & cook on a low simmer for 15 minutes.
  4. Serve at room temperature.
Source: food.com

Butternut Squash With Lebanese Spiced Ground Beef and Garlic Yog Recipe

Butternut Squash With Lebanese Spiced Ground Beef and Garlic Yog
Butternut Squash With Lebanese Spiced Ground Beef and Garlic Yog

A very delicious Autumn/Winter dish. "Roasting really concentrates its buttery, nutty flavour and when split lengthways, the empty seed cavity begs to be stuffed, turning it into the perfect portion-control meal for one. " Modified from The Sunday Times article by Lindsey Bareham.

Total Time 1hr 10mins
Prep 20 mins
Cook 50 mins

Servings 2
Yield 2

Ingredients

1 (600 g) butternut squash
2 tablespoons olive oil
sea salt, to taste
fresh ground black pepper, to taste
1 medium onion
250 g ground beef (I use extra lean and add some canola oil while cooking to make it less dry)
1 teaspoon cumin
1⁄2 teaspoon baharat (Baharat Aka Middle East Mixed Spices - the Real Mix)
25 g pine nuts
1⁄4 cup water
25 g flat leaf parsley
175 g plain yogurt
1 plump garlic clove
1⁄2 tablespoon lemon juice, freshly squeezed
1 tablespoon unrefined extra virgin olive oil (or the best you have)

Directions

  1. Pre-heat the oven to 425F/220C/gas mark 7.
  2. Using a strong, sharp knife, halve the butternut lengthways. Scrape out and discard the seeds. Extend the cavity by cutting out chunks of squash. Don’t be too fussy about this because you want plenty of butternut to remain. Cut a light lattice all over the flesh to speed up cooking.
  3. Use 1 tbsp olive oil to smear the surface lavishly. Season with sea salt and freshly ground black pepper.
  4. Roast for 35-45 minutes or until the flesh is meltingly tender. (Check before end of cooking time as hopefully you have a ripe squash but if you don't it takes longer).
  5. Meanwhile, peel, halve and chop the onion.
  6. Heat the remaining 1 tbs olive oil in a spacious frying pan and cook the onion for about 10 minutes until limp and uncoloured.
  7. Finely chop the excavated butternut.
  8. Add the mince, increase the heat slightly and cook, stirring and breaking up clumps of meat. If using extra lean like I do add some canola oil to keep the meat less dry! It will take about 6 minutes to be browned all over.
  9. Add chopped butternut squash.
  10. Stir in the cumin, baharat, sea salt, to taste, freshly ground black pepper, to taste, and pine kernels. Cook for a couple of minutes.
  11. Add water, simmer, cover and cook for 8-10 minutes. Remove the lid and cook briskly until juicy but not the least bit wet or greasy.
  12. Taste and adjust the seasoning.
  13. Chop the parsley leaves. Stir into the mixture.
  14. Spoon it into the cavity and over the cooked squash.
  15. To make the yoghurt, peel, chop and crush the garlic with a generous pinch of sea salt (discard the green central shoot). Beat into the yoghurt with the lemon juice and 1 tbsp of the best olive oil you have.
  16. Spoon the yoghurt over the butternut and serve. (We do this at the table).
Enjoy!

Source: food.com

Lebanese Tomato Salsa (Banadurah Harrah) Recipe

Lebanese Tomato Salsa
Lebanese Tomato Salsa (Banadurah Harrah)

An unusual spicy dip from - serve with fried eggplant, herby meat balls or just on its own with pita bread.

Ingredients
Servings 4-6

2 lbs tomatoes, firm and ripe
3 tablespoons extra virgin olive oil
3 garlic cloves, crushed
1 teaspoon cayenne pepper
1 tablespoon dried mint

Directions
  1. Cut the stalks out of the tomatoes. Put them in a bowl and pour over boiling water to loosen their skins. Peel away the skins, remove the seeds and finely dice the flesh.
  2. Heat the olive oil in a pan over a medium heat. When hot, add the tomatoes and garlic. Cook, stirring frequently, for 5 minutes.
  3. Add the cayenne pepper and dried mint. Season with salt and cook for another 5 minutes, stirring. By now, the tomatoes should have lost all their excess liquid. Taste and adjust the seasoning if necessary.
  4. Serve the tomato salsa at room temperature.
Source: food.com

Tuesday, December 27, 2016

Olives and Marmalade Appetizer Recipe

Olives and Marmalade Appetizer
Olives and Marmalade Appetizer

Gather your family around this delicious snack! How great to combine the sweet taste of jam with the tangy taste of olives.

Preparation Time: 6 hours and 15 minutes approximately
Serves: 4 persons

All you need

200 gm olives - pitted
1/2 tsp. crushed fennel - toasted
1/2 tsp. al alali Paprika
1/2 tsp. chili flakes - toasted
45 gm al alali Orange Marmalade Jam
1/2 cup extra virgin olive oil

Directions
  1. Drain olives and pat dry
  2. Mix fennel, al alali Paprika, chili flakes and al alali Orange Marmalade Jam in olive oil
  3. Pour over the olives and mix gently. Marinate for 4-6 hours before serving
  4. Serve with crackers or toast, and enjoy!
Source: al alali

Lamb with Eggplant and Okra Recipe

Lamb with Eggplant and Okra
Lamb with Eggplant and Okra

al alali is offering a very delicious recipe that includes the tastiest vegetables – okra (bamia) and eggplants. And what makes this recipe special is the pizza sauce that al alali chef used. Invite your friends to try your unique dish!

Preparation Time: 30 minutes approximately
Cooking Time: 50 minutes approximately
Serves: 4 persons

All you need

1/2 Kg lamb meat medium cubes
1/2 Kg fresh okra
1/2 Kg large eggplant cubes with skin
1 large onion chopped
15 garlic cloves thinly sliced
1 tbsp. al alali Tomato Paste
2 tbsps. al alali Pizza Sauce Traditional Recipe
4 peeled tomatoes cut into small pieces
1/4 cup lemon juice
2 cubes al alali Chicken Stock
1 tsp. al alali Ground White Pepper
1 tsp. al alali Paprika
Water for cooking
4 tbsps. extra virgin olive oil
1/2 bunch fresh coriander finely chopped

Directions
  1. Put the meat in a pot, add water to cover the meat, add al alali Chicken Stock, salt, al alali Paprika and Ground White Pepper, cook until meat become tender, remove the meat from the gravy. Set aside
  2. In a pan, heat the oil, fry the garlic until golden color, set aside, in a non stick pot, add the onions, okra and eggplant, stir continuously for few minutes on high heat until brown color
  3. Add al alali Tomato Paste and al alali Pizza Sauce Traditional Recipe, simmer until okra is cooked
  4. Add the meat and lemon juice, cook for one minute. Set aside
  5. Add fresh coriander then serve with white rice and enjoy!
Source: al alali

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