(serves 4)
2/3 cup cooked quinoa ( or 175 g dry buckwheat groats: Cook for 10 minutes until tender)
1/2 cup fresh mint, chopped
1 1/2 cup fresh parsely, chopped
1 large beef tomato, deseeded and diced
1 medium cucumber, peeled and diced
2/3 cuo ( 2-3) finely chopped onions
1 T extra virgin olive oil
1 whole fresh lemon, juiced
1 pinch sea salt
lettuce leaves
Mix all ingredients together in a large bowl. Cover and chill for 20 minutes. Serve tabbouleh mounded on a bed of lettuce, accompanied by lemon wedges.
Showing posts with label lebanese/middle eastern. Show all posts
Showing posts with label lebanese/middle eastern. Show all posts
Monday, April 6, 2009
Moroccan-style Spicy red lentils
Serves 6 as side
Ingredients
1 1/4 cups dried red lentils, picked over, rinsed and drained
3 cups water
1 bay leaf
1/2 teaspoon salt
2 tablespoons olive oil
1/2 serrano chili, seeded and finely chopped
2 cloves garlic, minced
2 teaspoons ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon ground cinnamon
3 tablespoons chopped fresh flat-leaf (Italian) parsley
3 tablespoons chopped fresh cilantro (fresh coriander)
1 1/2 tablespoons chopped fresh mint
1/2 teaspoon freshly ground black pepper
2 tablespoons red wine vinegar
Directions
In a saucepan over high heat, combine the lentils, water, bay leaf and 1/4 teaspoon of the salt. Bring to a boil. Reduce the heat to low, cover partially and simmer until the lentils are tender but still firm, 12 to 14 minutes. Drain and discard the bay leaf. Set aside.
In a small frying pan, heat the olive oil over medium heat. Add the chili and garlic and saute until softened, about 1 minute. Add the cumin, ground coriander and cinnamon and cook until fragrant, about 1 minute. Remove the pan from the heat.
In a large bowl, combine the lentils and the spice mixture. Toss gently to mix. Stir in the parsley, cilantro and mint and season with the remaining 1/4 teaspoon salt and the pepper. Stir in the vinegar and serve immediately.
Ingredients
1 1/4 cups dried red lentils, picked over, rinsed and drained
3 cups water
1 bay leaf
1/2 teaspoon salt
2 tablespoons olive oil
1/2 serrano chili, seeded and finely chopped
2 cloves garlic, minced
2 teaspoons ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon ground cinnamon
3 tablespoons chopped fresh flat-leaf (Italian) parsley
3 tablespoons chopped fresh cilantro (fresh coriander)
1 1/2 tablespoons chopped fresh mint
1/2 teaspoon freshly ground black pepper
2 tablespoons red wine vinegar
Directions
In a saucepan over high heat, combine the lentils, water, bay leaf and 1/4 teaspoon of the salt. Bring to a boil. Reduce the heat to low, cover partially and simmer until the lentils are tender but still firm, 12 to 14 minutes. Drain and discard the bay leaf. Set aside.
In a small frying pan, heat the olive oil over medium heat. Add the chili and garlic and saute until softened, about 1 minute. Add the cumin, ground coriander and cinnamon and cook until fragrant, about 1 minute. Remove the pan from the heat.
In a large bowl, combine the lentils and the spice mixture. Toss gently to mix. Stir in the parsley, cilantro and mint and season with the remaining 1/4 teaspoon salt and the pepper. Stir in the vinegar and serve immediately.
Chickpea hummus
Serve this easy Mediterranean spread with warmed whole-wheat pita bread. For a more traditional version, replace the vinegar with lemon juice and the olive oil with tahini (sesame paste).
Serves 6
Ingredients
2/3 cup dried chickpeas (garbanzos), picked over and rinsed, soaked overnight, and drained
3 cups water
2 cloves garlic
1 bay leaf
3/4 teaspoon salt
1 tablespoon olive oil
3/4 cup plus 2 tablespoons sliced green (spring) onion
2 tablespoons sherry vinegar
3 tablespoons chopped fresh cilantro (fresh coriander)
1 teaspoon ground cumin
Directions
In a large saucepan over high heat, combine the chickpeas, water, garlic cloves, bay leaf and 1/2 teaspoon of the salt. Bring to a boil. Reduce the heat to low, cover partially and simmer until the beans are very tender, 50 to 60 minutes. Drain and discard the bay leaf, reserving the garlic and 1/2 cup of the cooking liquid.
In a blender or food processor, combine the chickpeas, cooked garlic, olive oil, the 3/4 cup green onion, vinegar, cilantro, cumin and the remaining 1/4 teaspoon salt. Process to puree. Add the reserved cooking liquid, 1 tablespoon at a time, until the mixture has the consistency of a thick spread.
In a small serving bowl, stir together the chickpea mixture and the remaining 2 tablespoons green onion. Serve immediately, or cover and refrigerate until ready to serve. Makes about 1 1/2 cups.
Hummus with Yogurt
1 15 oz can of chickpeas or garbanzo beans, drained (save liquid)
1-2 cloves garlic, crushed
1 tablespoon lemon juice
1 tablespoon tahini, or low fat peanut butter if you prefer (optional, but if you do not use, increase yogurt by 1 TBLS
1/2 cup plain yogurt
1 teaspoon salt
Spinach and Feta Hummus
1 can garbanzo beans/chickpeas (15 oz), drained
1/2 cup fresh spinach
3 oz, crumbled feta cheese
1/4 cup olive oil
3 tablespoons lemon juice
2 tablespoons tahini
1/4 cups red pepper flakes
1 teaspoon roasted garlic
Serves 6
Ingredients
2/3 cup dried chickpeas (garbanzos), picked over and rinsed, soaked overnight, and drained
3 cups water
2 cloves garlic
1 bay leaf
3/4 teaspoon salt
1 tablespoon olive oil
3/4 cup plus 2 tablespoons sliced green (spring) onion
2 tablespoons sherry vinegar
3 tablespoons chopped fresh cilantro (fresh coriander)
1 teaspoon ground cumin
Directions
In a large saucepan over high heat, combine the chickpeas, water, garlic cloves, bay leaf and 1/2 teaspoon of the salt. Bring to a boil. Reduce the heat to low, cover partially and simmer until the beans are very tender, 50 to 60 minutes. Drain and discard the bay leaf, reserving the garlic and 1/2 cup of the cooking liquid.
In a blender or food processor, combine the chickpeas, cooked garlic, olive oil, the 3/4 cup green onion, vinegar, cilantro, cumin and the remaining 1/4 teaspoon salt. Process to puree. Add the reserved cooking liquid, 1 tablespoon at a time, until the mixture has the consistency of a thick spread.
In a small serving bowl, stir together the chickpea mixture and the remaining 2 tablespoons green onion. Serve immediately, or cover and refrigerate until ready to serve. Makes about 1 1/2 cups.
Hummus with Yogurt
1 15 oz can of chickpeas or garbanzo beans, drained (save liquid)
1-2 cloves garlic, crushed
1 tablespoon lemon juice
1 tablespoon tahini, or low fat peanut butter if you prefer (optional, but if you do not use, increase yogurt by 1 TBLS
1/2 cup plain yogurt
1 teaspoon salt
Spinach and Feta Hummus
1 can garbanzo beans/chickpeas (15 oz), drained
1/2 cup fresh spinach
3 oz, crumbled feta cheese
1/4 cup olive oil
3 tablespoons lemon juice
2 tablespoons tahini
1/4 cups red pepper flakes
1 teaspoon roasted garlic
Friday, January 16, 2009
Ful Medames - Egyptian Fava Beans
ul medames is a popular breakfast dish in Egypt. It is served usually with a fried egg and pita bread. The pita bread is sometimes used as a scoop for the fava beans. Ful medames dates back to ancient Egypt.
Ingredients:
1 1/2 lbs of dried fava beans or broad beans
2 cloves crushed garlic
1 tablespoon lemon juice
1/4 cup olive oil
1/2 teaspoon cumin
Preparation:
Soak beans overnight in water.
Drain, and cover with fresh water in large saucepan. Bring to a boil and simmer on low for 45 minutes to 1 hour, or until beans are tender.
Drain and place in medium bowl. Add remaining ingredients. Beans and remaining ingredients can be mashed together, or the beans can be left whole and gently mixed with remaining ingredients. It is more commonly served mashed together.
Serve hot with a fried egg and pita bread.
Ingredients:
1 1/2 lbs of dried fava beans or broad beans
2 cloves crushed garlic
1 tablespoon lemon juice
1/4 cup olive oil
1/2 teaspoon cumin
Preparation:
Soak beans overnight in water.
Drain, and cover with fresh water in large saucepan. Bring to a boil and simmer on low for 45 minutes to 1 hour, or until beans are tender.
Drain and place in medium bowl. Add remaining ingredients. Beans and remaining ingredients can be mashed together, or the beans can be left whole and gently mixed with remaining ingredients. It is more commonly served mashed together.
Serve hot with a fried egg and pita bread.
Tahine Sauce (Taratoor)
Yields about 1.5 Cups
One of the most frequently used sauces in Lebanese cuisine. It is used for fish, Falafel, Kibbeh, grilled lamb or Kafta, to name a few.
1 cup Tahine
¼ cup Lemon juice (or more if you like)
1 tsp mashed garlic
2 tsp ground Cumin
Salt
Mix all the ingredients together with enough water (about 1/2 cup) to make a nice and creamy (NOT PASTY) mixture. The Tahine sauce might seem as if it is going to turn pasty at first but with enough water it will loosen up.
Variation: A very tasty variation on this is to use half the amount of Tahine and substitute a ½ cup yogurt for it. Finish with some fresh chopped parsley if you like. This goes great with Kibbeh.
One of the most frequently used sauces in Lebanese cuisine. It is used for fish, Falafel, Kibbeh, grilled lamb or Kafta, to name a few.
1 cup Tahine
¼ cup Lemon juice (or more if you like)
1 tsp mashed garlic
2 tsp ground Cumin
Salt
Mix all the ingredients together with enough water (about 1/2 cup) to make a nice and creamy (NOT PASTY) mixture. The Tahine sauce might seem as if it is going to turn pasty at first but with enough water it will loosen up.
Variation: A very tasty variation on this is to use half the amount of Tahine and substitute a ½ cup yogurt for it. Finish with some fresh chopped parsley if you like. This goes great with Kibbeh.
Fatteh
This traditional Lebanese breakfast and lunch is a special treat. Tasty and unique fatteh may be prepared in a variety of ways. Here we offer the simplest.
1 cup cooked chickpeas
1 cup yogurt
½ a lemon juiced
½ tsp salt
1/4 cup tahini sauce
2-3 clovse garlic crushed with a dash of salt
1 cup of fried pita chips
¼ cup pine nuts
2 tbsp. butter
Place chickpeas in a serving dish.
In a small bowl combine:
• yogurt
• tahini
• garlic
• salt
• lemon juice
Mix well together.Pour the mixture over the cooked chickpeas.Deep fry the pita bread until golden brown.Let the pita cool.Break the pita into ½ inch pieces.Sauté pine nuts in butter until golden.Sprinkle the pita chip pieces over the yogurt and the chickpeas.Then sprinkle the pine nuts over pita chips.
OR
Eggplant Fatteh (two servings)
One can chickpeas
One small-medium eggplant
3/4 c yogurt (ideally Greek yogurt, which is much thicker than normal yogurt)
1/2 T tahini
1 clove garlic, crushed
1 tsp lemon juice
1-2 pieces of pita bread
Slice the eggplant into 1/2 inch thick rounds. Salt and let sit for half an hour, then bake at 425 for 15 minutes, or until the top browns. Then flip and continue baking until the other side is brown. While the eggplant cooks, drain the chickpeas well, then heat them up. I simmered them in a pot of stock for a few minutes, then drained them. Stir together the yogurt, tahini, garlic, and lemon juice to make the sauce. Lightly toast the pita bread, then cut or break into pieces. When the eggplant is done, layer it in a bowl with the chickpeas. Surround it with pieces of pita bread, then top with the sauce. If you like, garnish with chives or other herbs. Enjoy!
1 cup cooked chickpeas
1 cup yogurt
½ a lemon juiced
½ tsp salt
1/4 cup tahini sauce
2-3 clovse garlic crushed with a dash of salt
1 cup of fried pita chips
¼ cup pine nuts
2 tbsp. butter
Place chickpeas in a serving dish.
In a small bowl combine:
• yogurt
• tahini
• garlic
• salt
• lemon juice
Mix well together.Pour the mixture over the cooked chickpeas.Deep fry the pita bread until golden brown.Let the pita cool.Break the pita into ½ inch pieces.Sauté pine nuts in butter until golden.Sprinkle the pita chip pieces over the yogurt and the chickpeas.Then sprinkle the pine nuts over pita chips.
OR
Eggplant Fatteh (two servings)
One can chickpeas
One small-medium eggplant
3/4 c yogurt (ideally Greek yogurt, which is much thicker than normal yogurt)
1/2 T tahini
1 clove garlic, crushed
1 tsp lemon juice
1-2 pieces of pita bread
Slice the eggplant into 1/2 inch thick rounds. Salt and let sit for half an hour, then bake at 425 for 15 minutes, or until the top browns. Then flip and continue baking until the other side is brown. While the eggplant cooks, drain the chickpeas well, then heat them up. I simmered them in a pot of stock for a few minutes, then drained them. Stir together the yogurt, tahini, garlic, and lemon juice to make the sauce. Lightly toast the pita bread, then cut or break into pieces. When the eggplant is done, layer it in a bowl with the chickpeas. Surround it with pieces of pita bread, then top with the sauce. If you like, garnish with chives or other herbs. Enjoy!
Yogurt Cheese (Labneh)
This is a good substitute for cheesey or creamy recipe.
2 cups plain low fat or nonfat yogurt
Be sure that the yogurt you use does not contain any added gelatin or other thickener.
Line a sieve with a coffee filter or cheesecloth. Suspend the sieve over a deep bowl. Place the yogurt in the filter and refrigerate for several hours or overnight to allow the whey to drain out. When the yogurt has the consistency of a soft cream cheese, scrape the yogurt away from the filter and transfer it to a plastic container.
Discard the liquid in the bowl and refrigerate the yogurt cheese. Use within 1 week, discarding any accumulated liquid before using.
2 cups plain low fat or nonfat yogurt
Be sure that the yogurt you use does not contain any added gelatin or other thickener.
Line a sieve with a coffee filter or cheesecloth. Suspend the sieve over a deep bowl. Place the yogurt in the filter and refrigerate for several hours or overnight to allow the whey to drain out. When the yogurt has the consistency of a soft cream cheese, scrape the yogurt away from the filter and transfer it to a plastic container.
Discard the liquid in the bowl and refrigerate the yogurt cheese. Use within 1 week, discarding any accumulated liquid before using.
Subscribe to:
Comments (Atom)
