Ingredients
2 cups Sesame seeds
1/3 cup Honey
2 Eggs
3/4 cup Sugar
1 teaspoon Premium Ammonia Powder
1 3/4 cups Flour, sifted
2 cups Semolina Wheat Flour
1 dash Sea Salt
3 tablespoons Warm milk
1/2 cup White Pistachios
1 tablespoon Pure Ghee
Preparation:
Preheat oven to 375°F.Mix sesame seeds with honey.
In an electric mixer, cream eggs, ghee, and sugar together, until light and fluffy.
Sift the ammonia powder with the flour, semolina, and salt. Add to the egg mixture and blend thoroughly. Add milk gradually to form a dough.
Cut dough into small walnut-sized balls. Dip each ball into the pistachios, then flatten to form a 2-inch round cookie.
Place pistachio-covered side face down on a greased cookie sheet. Cover each with 1 Tablespoon of the sesame seed and honey mixture.
Bake for 15 minutes, or until golden.
Serve with Turkish coffee or hot tea.
Yield: 2 Dozens
Showing posts with label Lebanon. Show all posts
Showing posts with label Lebanon. Show all posts
Lebanese Mixed Spices
Ingredients:
Allspice
Black pepper
Cinnamon
Cloves
Nutmeg
Fenugreek
Cumin
Salt
Preparation
Buy the ingredients in powder form (or make into powder using pestel and mortar). Mix together equal quantities of all the above. Once complete, keep in a sealed jar or container and it will last for at least six months.
Allspice
Black pepper
Cinnamon
Cloves
Nutmeg
Fenugreek
Cumin
Salt
Preparation
Buy the ingredients in powder form (or make into powder using pestel and mortar). Mix together equal quantities of all the above. Once complete, keep in a sealed jar or container and it will last for at least six months.
Sfouf
Ingredients:
1-1/2 cups semolina flour
1/2 cup all-purpose flour
1 teaspoon ground turmeric
1-1/2 teaspoons baking powder
1 cup and 2 tablespoons white sugar
1 cup milk
1/2 cup vegetable oil
1 tablespoon pine nuts
Preparation:
Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch round baking pan. In a small bowl, mix semolina, flour, turmeric and baking powder. Set aside.
In a large bowl, stir milk and sugar until sugar is dissolved. Add flour mixture and oil and beat with an electric beater at medium speed for 5 minutes. This step is essential, do not use any shortcuts. Pour into a prepared 9 inch round pan. Sprinkle top with pine nuts. Bake at 350 degrees F (175 degrees C) for 25 to 35 minutes, or until wooden pick inserted in center comes out dry.
1-1/2 cups semolina flour
1/2 cup all-purpose flour
1 teaspoon ground turmeric
1-1/2 teaspoons baking powder
1 cup and 2 tablespoons white sugar
1 cup milk
1/2 cup vegetable oil
1 tablespoon pine nuts
Preparation:
Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch round baking pan. In a small bowl, mix semolina, flour, turmeric and baking powder. Set aside.
In a large bowl, stir milk and sugar until sugar is dissolved. Add flour mixture and oil and beat with an electric beater at medium speed for 5 minutes. This step is essential, do not use any shortcuts. Pour into a prepared 9 inch round pan. Sprinkle top with pine nuts. Bake at 350 degrees F (175 degrees C) for 25 to 35 minutes, or until wooden pick inserted in center comes out dry.
Awamat
Ingredients:
8 cups pastry flour
1 qt. yogurt
1/2 tsp. baking soda
1 1/2 cups olive oil
Sugar syrup
Preparation:
Sift flour and mix with yogurt and soda. Knead well together. Heat olive oil until almost smoking. Drop dough by the teaspoonful into hot oil. Fry only a few at a time. They quickly rise to the surface, brown, and are ready to be skimmed out of the fat.
Drain on absorbent paper. When all are fried, dip a few at a time in thin syrup. Serve it hot or cold.
8 cups pastry flour
1 qt. yogurt
1/2 tsp. baking soda
1 1/2 cups olive oil
Sugar syrup
Preparation:
Sift flour and mix with yogurt and soda. Knead well together. Heat olive oil until almost smoking. Drop dough by the teaspoonful into hot oil. Fry only a few at a time. They quickly rise to the surface, brown, and are ready to be skimmed out of the fat.
Drain on absorbent paper. When all are fried, dip a few at a time in thin syrup. Serve it hot or cold.
Lamb Shawarma
Ingredients - Serves 4
2lb (1 kg) lamb fillet
100g fat
1/4 cup each vinegar and olive oil
8 teaspoons of Lebanese spice mixture (see recipe)
Preparation
Cut the lamb fillet into thin strips (1/2 cm)
Cut the fat into thin strips too.
Mix the seasoning together with the vinegar and the olive oil.
Combine the lamb and fat strips in a bowl with the seasoning mixture and let marinate overnight.
Heat a large skillet very well. Add the lamb and fat strips and cook over high heat until the fat melts and the lamb strips turn brown.
Serve with Tahini sauce and salad.
2lb (1 kg) lamb fillet
100g fat
1/4 cup each vinegar and olive oil
8 teaspoons of Lebanese spice mixture (see recipe)
Preparation
Cut the lamb fillet into thin strips (1/2 cm)
Cut the fat into thin strips too.
Mix the seasoning together with the vinegar and the olive oil.
Combine the lamb and fat strips in a bowl with the seasoning mixture and let marinate overnight.
Heat a large skillet very well. Add the lamb and fat strips and cook over high heat until the fat melts and the lamb strips turn brown.
Serve with Tahini sauce and salad.
Kibbeh Balls
Ingredients:
2 lbs finely ground beef or lamb, lean, divided
1/2 lb. bulgur cracked wheat, medium or #2
1 teaspoon salt, plus 1/2 teaspoon
1 teaspoon pepper, plus 1/2 teaspoon
1 teaspoon allspice
1/4 teaspoon cumin
2 medium onions, 1 finely chopped, and 1 coarsely chopped, divided
1/2 cup toasted pine nuts (optional)
2 tablespoons olive oil
Vegetable oil for frying
Preparation:
In a medium bowl, soak wheat for 30 minutes in cold water. Remove and drain. Remove excess water by squeezing through thick paper towel or cheesecloth. Place into medium bowl and combine with 1 lb. meat, coarsely chopped onion, 1 teaspoon salt and 1 teaspoon pepper.
Combine well and place small amount in food processor until dough like consistency. You can slowly add an ice cube at a time during processing if needed. Place mixture aside, covered. Instead of using a food processor, you can use a mortar and pestle; however it will take you over an hour to achieve desired consistency.
Prepare Kibbeh Stuffing
In a medium frying pan, sauté the finely chopped onion in olive oil. Add pine nuts if desired. Add ground lamb or beef and chop well with wooden spoon or spatula to ensure the meat is chopped. Add allspice, salt, pepper, and cumin. Once beef is light brown, remove from heat. Allow to cool for 10 minutes.
Assemble Kibbeh and Fry
Take an egg sized amount of shell mixture and form into a ball. With your finger, poke a hole in the ball, making a space for filling. Add filling and pinch the top to seal the ball. You can then shape it into a point, or football shape, or leave as a ball.
Fry in 350 degree oil on stove top or in deep fryer for about 10 minutes or until golden brown. Drain on paper towels. Makes 25 medium sized kibbeh.
Tips
Kibbeh can be stored in the freezer in an airtight, freezer safe container for up to 3 months. Prepare and do not fry.
2 lbs finely ground beef or lamb, lean, divided
1/2 lb. bulgur cracked wheat, medium or #2
1 teaspoon salt, plus 1/2 teaspoon
1 teaspoon pepper, plus 1/2 teaspoon
1 teaspoon allspice
1/4 teaspoon cumin
2 medium onions, 1 finely chopped, and 1 coarsely chopped, divided
1/2 cup toasted pine nuts (optional)
2 tablespoons olive oil
Vegetable oil for frying
Preparation:
In a medium bowl, soak wheat for 30 minutes in cold water. Remove and drain. Remove excess water by squeezing through thick paper towel or cheesecloth. Place into medium bowl and combine with 1 lb. meat, coarsely chopped onion, 1 teaspoon salt and 1 teaspoon pepper.
Combine well and place small amount in food processor until dough like consistency. You can slowly add an ice cube at a time during processing if needed. Place mixture aside, covered. Instead of using a food processor, you can use a mortar and pestle; however it will take you over an hour to achieve desired consistency.
Prepare Kibbeh Stuffing
In a medium frying pan, sauté the finely chopped onion in olive oil. Add pine nuts if desired. Add ground lamb or beef and chop well with wooden spoon or spatula to ensure the meat is chopped. Add allspice, salt, pepper, and cumin. Once beef is light brown, remove from heat. Allow to cool for 10 minutes.
Assemble Kibbeh and Fry
Take an egg sized amount of shell mixture and form into a ball. With your finger, poke a hole in the ball, making a space for filling. Add filling and pinch the top to seal the ball. You can then shape it into a point, or football shape, or leave as a ball.
Fry in 350 degree oil on stove top or in deep fryer for about 10 minutes or until golden brown. Drain on paper towels. Makes 25 medium sized kibbeh.
Tips
Kibbeh can be stored in the freezer in an airtight, freezer safe container for up to 3 months. Prepare and do not fry.
Batenjein Mekleh (Fried Eggplants)
Ingredients
1 large eggplant
Salt
Oil for frying
Preparation
Wash and peel eggplants then thinly slice. Cover with salt and leave to rest for a few hours or overnight. Rinse and drain sliced eggplants. Place in hot oil and deep fry till golden brown. Alternatively, brush slices with olive oil and place under hot grill till browns then turn and repeat. Serve at room temperature either on its own with pitta OR topped with Lebanese Salsa as part of the mezze.
1 large eggplant
Salt
Oil for frying
Preparation
Wash and peel eggplants then thinly slice. Cover with salt and leave to rest for a few hours or overnight. Rinse and drain sliced eggplants. Place in hot oil and deep fry till golden brown. Alternatively, brush slices with olive oil and place under hot grill till browns then turn and repeat. Serve at room temperature either on its own with pitta OR topped with Lebanese Salsa as part of the mezze.
Labneh bi toom
Ingredients:
1 tub of 0% fat Greek Yogurt
3 cloves of crushed garlic
1/2 tsp of salt
A handful or 2 tbsp of minced mint leaves
1 tbsp of oregano
1 cucumber
Stir in all the ingredients and mix well. Serve with pita or other cut up vegetables
1 tub of 0% fat Greek Yogurt
3 cloves of crushed garlic
1/2 tsp of salt
A handful or 2 tbsp of minced mint leaves
1 tbsp of oregano
1 cucumber
Stir in all the ingredients and mix well. Serve with pita or other cut up vegetables
Fattoush
Salad ingredients
1 head romaine lettuce, torn into bite-size pieces or coarsely chopped
1 cup purslane (or arugula)
1 large or 2 small cucumbers, halved lengthwise and chopped (peeled, if desired)
2 large tomatoes, diced (or cherry tomatoes can be used)
4 green onions, chopped (or 1/2 cup thinly sliced red or yellow onion)
1/2 green pepper, seeded and thinly sliced or chopped
3 small radishes, trimmed, thinly sliced
1/4 cup chopped fresh flat-leaf parsley
1/4 cup chopped fresh mint
1 tablespoon sumac
2 pita breads, split, toasted or fried and torn into bite-size pieces
Dressing
1/4 cup olive oil
juice from 2 lemons
1 tablespoon pomegranate molasses (or to taste)
2 teaspoons sumac
2 cloves garlic, minced
salt and ground black pepper to taste
Preparation
Combine all salad ingredients except the bread into a large bowl. When you’re ready to serve, whisk the dressing ingredients together and toss the salad. (However, most people in Lebanon will likely squeeze the lemon directly on the dressing and then add the additional ingredients.) Mix in the toasted or fried bread (which can be drizzled with olive oil and sprinkled with sumac when toasting in the oven).
You can make your own pomegranate molasses with ½ cup of pomegranate juice, 2 tablespoon of sugar and a few drops of lemon juice and cook until it has the consistency of thick syrup
1 head romaine lettuce, torn into bite-size pieces or coarsely chopped
1 cup purslane (or arugula)
1 large or 2 small cucumbers, halved lengthwise and chopped (peeled, if desired)
2 large tomatoes, diced (or cherry tomatoes can be used)
4 green onions, chopped (or 1/2 cup thinly sliced red or yellow onion)
1/2 green pepper, seeded and thinly sliced or chopped
3 small radishes, trimmed, thinly sliced
1/4 cup chopped fresh flat-leaf parsley
1/4 cup chopped fresh mint
1 tablespoon sumac
2 pita breads, split, toasted or fried and torn into bite-size pieces
Dressing
1/4 cup olive oil
juice from 2 lemons
1 tablespoon pomegranate molasses (or to taste)
2 teaspoons sumac
2 cloves garlic, minced
salt and ground black pepper to taste
Preparation
Combine all salad ingredients except the bread into a large bowl. When you’re ready to serve, whisk the dressing ingredients together and toss the salad. (However, most people in Lebanon will likely squeeze the lemon directly on the dressing and then add the additional ingredients.) Mix in the toasted or fried bread (which can be drizzled with olive oil and sprinkled with sumac when toasting in the oven).
You can make your own pomegranate molasses with ½ cup of pomegranate juice, 2 tablespoon of sugar and a few drops of lemon juice and cook until it has the consistency of thick syrup
Falafel
Makes 2 dozen balls
Ingredients
1 cup dried peeled fava beans (7 ounces), soaked overnight
3/4 cup dried chickpeas, soaked overnight
1 small onion, finely chopped
1/3 cup minced flat-leaf parsley
2 tablespoons minced cilantro
1 garlic clove, minced
1 teaspoon baking powder
1 teaspoon kosher salt
3/4 teaspoon ground cumin
Pinch of crushed red pepper
3 tablespoons water
Pure olive oil or canola oil, for frying
Tahini Sauce
Preparation
Drain and rinse the favas and chickpeas and put them in a food processor. Add the onion, parsley, cilantro, garlic, baking powder, salt, cumin and crushed red pepper. Pulse, scraping down the side of the bowl, to form a coarse paste. Add the water and process until the mixture is gritty but fine and brilliant green. Scrape the paste into a bowl.
In a medium saucepan, heat 2 inches of oil to 350°. Scoop rounded tablespoons of the falafel mixture into the hot oil and fry in small batches until browned and crisp, about 2 minutes. Drain on paper towels set over a wire rack and serve hot, with Tahini Sauce.
Ingredients
1 cup dried peeled fava beans (7 ounces), soaked overnight
3/4 cup dried chickpeas, soaked overnight
1 small onion, finely chopped
1/3 cup minced flat-leaf parsley
2 tablespoons minced cilantro
1 garlic clove, minced
1 teaspoon baking powder
1 teaspoon kosher salt
3/4 teaspoon ground cumin
Pinch of crushed red pepper
3 tablespoons water
Pure olive oil or canola oil, for frying
Tahini Sauce
Preparation
Drain and rinse the favas and chickpeas and put them in a food processor. Add the onion, parsley, cilantro, garlic, baking powder, salt, cumin and crushed red pepper. Pulse, scraping down the side of the bowl, to form a coarse paste. Add the water and process until the mixture is gritty but fine and brilliant green. Scrape the paste into a bowl.
In a medium saucepan, heat 2 inches of oil to 350°. Scoop rounded tablespoons of the falafel mixture into the hot oil and fry in small batches until browned and crisp, about 2 minutes. Drain on paper towels set over a wire rack and serve hot, with Tahini Sauce.
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