Sambousik Jebneh Recipe

Photo: Sambousik Jebneh Recipe

Ingredients:

5 cups all purpose plain flour
1 ½ cups lukewarm water
2 tbsp salt
2 tbsp Sugar
vegetable oil for deep frying
1 cup oil

Cheese Filling
14 oz white cheese (Ikawi Altishiki)
¼ cup finely chopped fresh Parsley
¼ tspn ground cayenne pepper

Directions

1.Prepare Basic Dough.
2.Cover and leave aside for 1 hour.
3.Cheese filling: Mix ingredients and put aside.
4.Divide dough into walnut-size balls. Roll out to form circles (8 cm diameter).
5.Fill circles with Cheese. following this way: Put filling on one side of circle.
6.Fold over one end to make semi-circles.
7.Press edges with fingers.
8.Fry in 1 cup of vegetable oil over medium heat. Brown both sides.
9.Serve hot.

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Photo: Sambousik Jebneh Recipe

Ingredients:

5 cups all purpose plain flour
1 ½ cups lukewarm water
2 tbsp salt
2 tbsp Sugar
vegetable oil for deep frying
1 cup oil

Cheese Filling
14 oz white cheese (Ikawi Altishiki)
¼ cup finely chopped fresh Parsley
¼ tspn ground cayenne pepper

Directions

1.Prepare Basic Dough.
2.Cover and leave aside for 1 hour.
3.Cheese filling: Mix ingredients and put aside.
4.Divide dough into walnut-size balls. Roll out to form circles (8 cm diameter).
5.Fill circles with Cheese. following this way: Put filling on one side of circle.
6.Fold over one end to make semi-circles.
7.Press edges with fingers.
8.Fry in 1 cup of vegetable oil over medium heat. Brown both sides.
9.Serve hot.

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Kri Kri Crunchy Coated Peanuts Recipe

Kri Kri crunchy coated peanuts snack can be found pre-made but it is fun to make it at home. Make a big batch and keep it around to surprise your guests.

Kri Kri is a crunchy wheat-based coating that adds extra crispiness to whatever it coats. Crunchy, sweet kri kri transforms every peanut into a nugget of unmatched flavor and texture. Try this Middle Eastern tradition.

Prep:5min  |  Cook:20min  |  Ready in:25min

Ingredients

Serves: 6

150g (1/2 cup) caster sugar
125ml (1/2 cup) coconut milk
2 teaspoon salt
2 teaspoons sesame seeds
1/2 cup rice flour
300g (2 cups) raw peanuts
500ml (2 cups) vegetable oil for frying

Directions

Mix the sugar, coconut milk, salt, sesame seeds and rice flour until well mixed. Coat the peanuts in the coconut milk mixture.

Heat the oil until hot, but not smoking.

Frying the peanuts in batches, gently place the peanuts in the oil and fry until brown and crunchy. Drain on paper towels.

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Kri Kri crunchy coated peanuts snack can be found pre-made but it is fun to make it at home. Make a big batch and keep it around to surprise your guests.

Kri Kri is a crunchy wheat-based coating that adds extra crispiness to whatever it coats. Crunchy, sweet kri kri transforms every peanut into a nugget of unmatched flavor and texture. Try this Middle Eastern tradition.

Prep:5min  |  Cook:20min  |  Ready in:25min

Ingredients

Serves: 6

150g (1/2 cup) caster sugar
125ml (1/2 cup) coconut milk
2 teaspoon salt
2 teaspoons sesame seeds
1/2 cup rice flour
300g (2 cups) raw peanuts
500ml (2 cups) vegetable oil for frying

Directions

Mix the sugar, coconut milk, salt, sesame seeds and rice flour until well mixed. Coat the peanuts in the coconut milk mixture.

Heat the oil until hot, but not smoking.

Frying the peanuts in batches, gently place the peanuts in the oil and fry until brown and crunchy. Drain on paper towels.

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Chickpea & Bulgur Stuffed Grape Leaves Recipe

Photo: Chickpea & Bulgur Stuffed Grape Leaves Recipe

From EatingWell:  May/June 2011

Think hummus meets tabbouleh in these vegetarian stuffed grape leaves, bursting with chickpeas, parsley and bulgur tied together with a lemony, garlicky sauce. The grape leaves will seem soft when just finished cooking, but will firm up as they cool. We prefer these at room temperature or cold—perfect for bringing to work for lunch.

Makes: 45-55 stuffed grape leaves
Active Time: 1 1/2 hours
Total Time: 2 hours

Ingredients

1 15- to 16-ounce jar grape leaves (see Notes), drained
Zest of 1 lemon
1/2 cup lemon juice, divided
7 cloves garlic, peeled and halved
3 tablespoons tahini (see Notes)
2 tablespoons extra-virgin olive oil
1 tablespoon sumac (optional; see Notes)
1 teaspoon freshly ground pepper
3/4 teaspoon salt
1 19-ounce can chickpeas, rinsed (about 2 cups)
3/4 cup bulgur (see Notes)
1/2 cup finely chopped fresh parsley
4 scallions, trimmed and finely chopped
Lemon wedges for serving
Plain yogurt for serving

Preparation

1. Put a large saucepan of water on to boil. Remove grape leaves from the jar and unroll. Separate into two piles—one of whole leaves and one with any torn leaves or pieces of leaves. The whole leaves will be used for rolling. Set aside the others for Step 5.
2. Cook the whole grape leaves in the boiling water for 5 minutes; transfer with tongs to a colander to drain.
3. To prepare filling: Process lemon zest and 1/4 cup juice, garlic, tahini, oil, sumac (if using), pepper and salt in a food processor until smooth. Scrape into a large bowl. Pulse chickpeas in the food processor until coarsely chopped. Add to the lemon mixture along with bulgur, parsley and scallions; mix until well combined.
4. To assemble grape leaves: Lay a clean kitchen towel on a work surface. Place 4 to 6 whole grape leaves at a time on the towel with the stem-side up and stem end pointing toward you. Pinch or trim off any long or tough stems. Depending on the size of the leaf, shape 2 teaspoons to 1 tablespoon of the filling into a 1 1/2- to 2-inch log and place it on the leaf, perpendicular to the stem end. Roll the end of the leaf over the filling, tuck in the sides and roll tightly into a cigar shape. Repeat with the remaining grape leaves and filling. (You may have filling or grape leaves left over.)
5. Place the torn or very small leftover grape leaves in a large saucepan, covering the bottom completely; this will prevent the stuffed leaves from sticking as they cook. (No leftover leaves? See Tip.) Place about half of the stuffed grape leaves in one tight layer in the pan and drizzle with 2 tablespoons lemon juice. Make a second layer of grape leaves on top of the first and drizzle with the remaining 2 tablespoons lemon juice.
6. Place the largest heatproof plate you have that will fit in the pot on top of the grape leaves. Place a small-to-medium heatproof bowl on top of the plate and fill it three-quarters full with water (this will act as a weight to keep the grape leaves submerged). Add water to the pan until it reaches the rim of the plate.
7. Timing: Bring to a boil, then reduce heat to a simmer. Cook until the bulgur is tender, adding water as necessary to keep the grape leaves submerged, about 30 minutes. (To check if the bulgur is done, carefully remove the bowl and plate, take out one stuffed grape leaf using a slotted spoon and cut it open.)
8. Carefully remove the bowl and plate, then transfer the grape leaves from the water using a slotted spoon. Serve warm with lemon wedges and yogurt for dipping, if desired.

Tips & Notes

Make Ahead Tip: Cover and refrigerate cooked grape leaves for up to 3 days. Reheat with a little water in a skillet or in the microwave. Or freeze uncooked grape leaves in a single layer on a baking sheet, then transfer to an airtight container and freeze for up to 3 months. Defrost overnight in the refrigerator and finish with Steps 5-8.

Notes: Jars of grape leaves can be found with other Middle Eastern ingredients in large supermarkets, Middle Eastern markets, natural-foods stores or online at amazon.com. We like the texture and quality of Sadaf, Ziyad, Roland and Yergat brands. If you can only find a 32-ounce jar, you can freeze the leftover leaves in an airtight container for up to 6 months. If you have access to fresh grape leaves, you could harvest your own to use instead. Select medium-size leaves from unsprayed grapevines in late spring or early summer, when they will be at their most tender.

Tahini is a thick paste of ground sesame seeds. Look for it in large supermarkets in the Middle Eastern section or near other nut butters.

The tart red berries of the Mediterranean sumac bush add fruity, sour flavor to many regional dishes. Find ground sumac in Middle Eastern markets, specialty food shops and online at penzeys.com.

Bulgur is made by parboiling, drying and coarsely grinding or cracking wheat berries. Don’t confuse bulgur with cracked wheat, which is just that—cracked wheat. Since the parboiling step is skipped, cracked wheat must be cooked for up to an hour whereas bulgur simply needs a quick soak in hot water for most uses. Look for it in the natural-foods section of large supermarkets, near other grains.

Tip: If you don’t have any leftover leaves to line the pan, cut a potato into 1/2-inch-thick slices and place in the bottom of the pan to prevent the stuffed leaves from sticking.

How to Arrange Stuffed Grape Leaves in the Pan: The stuffed grape leaves should be tightly packed in your saucepan to prevent them from floating up and unwrapping during cooking. Working with about half of the stuffed grape leaves, nestle them into your pan in concentric circles, working from the outer edge toward the center. Make a second layer directly on top of the first with the remaining stuffed grape leaves.

Nutrition

Per piece: 29 calories; 1 g fat ( 0 g sat , 1 g mono ); 0 mg cholesterol; 4 g carbohydrates; 0 g added sugars; 1 g protein; 1 g fiber; 166 mg sodium; 26 mg potassium.

Carbohydrate Servings: 0

Exchanges: 1/2 fat

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Photo: Chickpea & Bulgur Stuffed Grape Leaves Recipe

From EatingWell:  May/June 2011

Think hummus meets tabbouleh in these vegetarian stuffed grape leaves, bursting with chickpeas, parsley and bulgur tied together with a lemony, garlicky sauce. The grape leaves will seem soft when just finished cooking, but will firm up as they cool. We prefer these at room temperature or cold—perfect for bringing to work for lunch.

Makes: 45-55 stuffed grape leaves
Active Time: 1 1/2 hours
Total Time: 2 hours

Ingredients

1 15- to 16-ounce jar grape leaves (see Notes), drained
Zest of 1 lemon
1/2 cup lemon juice, divided
7 cloves garlic, peeled and halved
3 tablespoons tahini (see Notes)
2 tablespoons extra-virgin olive oil
1 tablespoon sumac (optional; see Notes)
1 teaspoon freshly ground pepper
3/4 teaspoon salt
1 19-ounce can chickpeas, rinsed (about 2 cups)
3/4 cup bulgur (see Notes)
1/2 cup finely chopped fresh parsley
4 scallions, trimmed and finely chopped
Lemon wedges for serving
Plain yogurt for serving

Preparation

1. Put a large saucepan of water on to boil. Remove grape leaves from the jar and unroll. Separate into two piles—one of whole leaves and one with any torn leaves or pieces of leaves. The whole leaves will be used for rolling. Set aside the others for Step 5.
2. Cook the whole grape leaves in the boiling water for 5 minutes; transfer with tongs to a colander to drain.
3. To prepare filling: Process lemon zest and 1/4 cup juice, garlic, tahini, oil, sumac (if using), pepper and salt in a food processor until smooth. Scrape into a large bowl. Pulse chickpeas in the food processor until coarsely chopped. Add to the lemon mixture along with bulgur, parsley and scallions; mix until well combined.
4. To assemble grape leaves: Lay a clean kitchen towel on a work surface. Place 4 to 6 whole grape leaves at a time on the towel with the stem-side up and stem end pointing toward you. Pinch or trim off any long or tough stems. Depending on the size of the leaf, shape 2 teaspoons to 1 tablespoon of the filling into a 1 1/2- to 2-inch log and place it on the leaf, perpendicular to the stem end. Roll the end of the leaf over the filling, tuck in the sides and roll tightly into a cigar shape. Repeat with the remaining grape leaves and filling. (You may have filling or grape leaves left over.)
5. Place the torn or very small leftover grape leaves in a large saucepan, covering the bottom completely; this will prevent the stuffed leaves from sticking as they cook. (No leftover leaves? See Tip.) Place about half of the stuffed grape leaves in one tight layer in the pan and drizzle with 2 tablespoons lemon juice. Make a second layer of grape leaves on top of the first and drizzle with the remaining 2 tablespoons lemon juice.
6. Place the largest heatproof plate you have that will fit in the pot on top of the grape leaves. Place a small-to-medium heatproof bowl on top of the plate and fill it three-quarters full with water (this will act as a weight to keep the grape leaves submerged). Add water to the pan until it reaches the rim of the plate.
7. Timing: Bring to a boil, then reduce heat to a simmer. Cook until the bulgur is tender, adding water as necessary to keep the grape leaves submerged, about 30 minutes. (To check if the bulgur is done, carefully remove the bowl and plate, take out one stuffed grape leaf using a slotted spoon and cut it open.)
8. Carefully remove the bowl and plate, then transfer the grape leaves from the water using a slotted spoon. Serve warm with lemon wedges and yogurt for dipping, if desired.

Tips & Notes

Make Ahead Tip: Cover and refrigerate cooked grape leaves for up to 3 days. Reheat with a little water in a skillet or in the microwave. Or freeze uncooked grape leaves in a single layer on a baking sheet, then transfer to an airtight container and freeze for up to 3 months. Defrost overnight in the refrigerator and finish with Steps 5-8.

Notes: Jars of grape leaves can be found with other Middle Eastern ingredients in large supermarkets, Middle Eastern markets, natural-foods stores or online at amazon.com. We like the texture and quality of Sadaf, Ziyad, Roland and Yergat brands. If you can only find a 32-ounce jar, you can freeze the leftover leaves in an airtight container for up to 6 months. If you have access to fresh grape leaves, you could harvest your own to use instead. Select medium-size leaves from unsprayed grapevines in late spring or early summer, when they will be at their most tender.

Tahini is a thick paste of ground sesame seeds. Look for it in large supermarkets in the Middle Eastern section or near other nut butters.

The tart red berries of the Mediterranean sumac bush add fruity, sour flavor to many regional dishes. Find ground sumac in Middle Eastern markets, specialty food shops and online at penzeys.com.

Bulgur is made by parboiling, drying and coarsely grinding or cracking wheat berries. Don’t confuse bulgur with cracked wheat, which is just that—cracked wheat. Since the parboiling step is skipped, cracked wheat must be cooked for up to an hour whereas bulgur simply needs a quick soak in hot water for most uses. Look for it in the natural-foods section of large supermarkets, near other grains.

Tip: If you don’t have any leftover leaves to line the pan, cut a potato into 1/2-inch-thick slices and place in the bottom of the pan to prevent the stuffed leaves from sticking.

How to Arrange Stuffed Grape Leaves in the Pan: The stuffed grape leaves should be tightly packed in your saucepan to prevent them from floating up and unwrapping during cooking. Working with about half of the stuffed grape leaves, nestle them into your pan in concentric circles, working from the outer edge toward the center. Make a second layer directly on top of the first with the remaining stuffed grape leaves.

Nutrition

Per piece: 29 calories; 1 g fat ( 0 g sat , 1 g mono ); 0 mg cholesterol; 4 g carbohydrates; 0 g added sugars; 1 g protein; 1 g fiber; 166 mg sodium; 26 mg potassium.

Carbohydrate Servings: 0

Exchanges: 1/2 fat

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Mouhamara Recipe

Photo: Mouhamara Recipe

Ingredients:

3 red bell peppers
1 medium yellow onion, diced
1/2 cup olive oil
1/2 cup breadcrumbs
3/4 cup walnuts, crushed
1 1/2 tablespoon chili powder, or 1 fresh Fresno chile, chopped
1/4 teaspoon cumin

Preparation:

Preheat oven to 350 degrees F and place whole red peppers on greased baking sheet. Roast for about 10-12 minutes, turning approximately every 4 minutes.

In the meantime, place breadcrumbs in food processor and add 2 tablespoons of cold water. Blend to make a puree. Add more water as needed.

Remove peppers from oven and peel off skin. Cut open and remove seeds. Cut into pieces and add to breadcrumbs mixture in food processor.

In a small saute pan, saute onions until lightly browned. Add sauteed onions and olive oil to food processor and blend to a dip consistency.

Add remaining ingredients and blend, adding olive oil as needed.

Remove from processor and place in serving bowl. Serve with pita wedges, veggies, or use as a dipping sauce for kebabs.

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Photo: Mouhamara Recipe

Ingredients:

3 red bell peppers
1 medium yellow onion, diced
1/2 cup olive oil
1/2 cup breadcrumbs
3/4 cup walnuts, crushed
1 1/2 tablespoon chili powder, or 1 fresh Fresno chile, chopped
1/4 teaspoon cumin

Preparation:

Preheat oven to 350 degrees F and place whole red peppers on greased baking sheet. Roast for about 10-12 minutes, turning approximately every 4 minutes.

In the meantime, place breadcrumbs in food processor and add 2 tablespoons of cold water. Blend to make a puree. Add more water as needed.

Remove peppers from oven and peel off skin. Cut open and remove seeds. Cut into pieces and add to breadcrumbs mixture in food processor.

In a small saute pan, saute onions until lightly browned. Add sauteed onions and olive oil to food processor and blend to a dip consistency.

Add remaining ingredients and blend, adding olive oil as needed.

Remove from processor and place in serving bowl. Serve with pita wedges, veggies, or use as a dipping sauce for kebabs.

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How to Make Samboosek

Samboosek is a wonderful appetizer that is traditionally served during the meza portion of the meal. It is traditionally made with phyllo dough or a thin dough pastry. It can either be stuffed with ground meat or cheese.

Total Time: 35 minutes
Prep Time: 10 minutes
Cook Time: 25 minutes
Yield: 4
Level: Easy

Ingredients

1 lb ground beef
1/2 cup finely chopped onion
1 tbs DedeMed's Seven Spices
6 tbs olive oil
2 cups melted butter
1 package phyllo dough
1 tsp salt

Directions

In a preheated pan, on medium heat, add the 3 tbs olive oil and then the onions. Cook for 3-5 minutes then remove from pan into a plate. Add the ground beef to the same pan on medium heat and add 3 tbs olive oil, seven spices and add 1 tsp salt and and cook until brown, about 5 minutes. Add the onions back to the beef and cook for 2-3 minutes. Remove from heat and place mixture into a plate to let cool. Preheat oven to 450 degrees.

Prepare the phyllo dough by laying out a few layers, start with 3 layers and butter each layer. Cut the layered phyllo into 3 inch strips and place about 2 tbs of the meat filling at the end of each strip. Follow the video instructions on how to fold the phyllo into triangles. Place the samboosek onto a nonstick pan and brush with melted butter. Bake for 10 minutes until golden brown. Let rest of 5 minutes and then serve alone or with yogurt or a Dede’s spicy harrisa sauce.

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Samboosek is a wonderful appetizer that is traditionally served during the meza portion of the meal. It is traditionally made with phyllo dough or a thin dough pastry. It can either be stuffed with ground meat or cheese.

Total Time: 35 minutes
Prep Time: 10 minutes
Cook Time: 25 minutes
Yield: 4
Level: Easy

Ingredients

1 lb ground beef
1/2 cup finely chopped onion
1 tbs DedeMed's Seven Spices
6 tbs olive oil
2 cups melted butter
1 package phyllo dough
1 tsp salt

Directions

In a preheated pan, on medium heat, add the 3 tbs olive oil and then the onions. Cook for 3-5 minutes then remove from pan into a plate. Add the ground beef to the same pan on medium heat and add 3 tbs olive oil, seven spices and add 1 tsp salt and and cook until brown, about 5 minutes. Add the onions back to the beef and cook for 2-3 minutes. Remove from heat and place mixture into a plate to let cool. Preheat oven to 450 degrees.

Prepare the phyllo dough by laying out a few layers, start with 3 layers and butter each layer. Cut the layered phyllo into 3 inch strips and place about 2 tbs of the meat filling at the end of each strip. Follow the video instructions on how to fold the phyllo into triangles. Place the samboosek onto a nonstick pan and brush with melted butter. Bake for 10 minutes until golden brown. Let rest of 5 minutes and then serve alone or with yogurt or a Dede’s spicy harrisa sauce.

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How to make Garlic Sauce

This is the most famous garlic sauce/garlic paste that is predominantly used in almost every sandwich in the Middle East. It is very flavorful yet not to overpowering. It goes with chicken, fish, beef, potatoes, spread on bread, it goes pretty much on anything. it is definitely worth a try.

Total Time: 30 Minutes
Prep Time: 30 Minutes
Cook Time: None
Yield: 4-6
Level: Medium

Ingredients

4-6 cloves garlic minced with
1/4 tsp salt
1 cup canola oil
1/4 cup lemon juice
1 or 2 cold egg whites

Directions

In a food processor add minced garlic, begin processor and slowly add oil and lemon juice alternating them until gone, scrape down sides intermittently. Add one to two cold egg whites while the processor is blending until you reach mayonnaise consistency. Serve with chicken or meat and cover and refrigerate remainder. Refrigerate for up to 1 week in closed container.

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This is the most famous garlic sauce/garlic paste that is predominantly used in almost every sandwich in the Middle East. It is very flavorful yet not to overpowering. It goes with chicken, fish, beef, potatoes, spread on bread, it goes pretty much on anything. it is definitely worth a try.

Total Time: 30 Minutes
Prep Time: 30 Minutes
Cook Time: None
Yield: 4-6
Level: Medium

Ingredients

4-6 cloves garlic minced with
1/4 tsp salt
1 cup canola oil
1/4 cup lemon juice
1 or 2 cold egg whites

Directions

In a food processor add minced garlic, begin processor and slowly add oil and lemon juice alternating them until gone, scrape down sides intermittently. Add one to two cold egg whites while the processor is blending until you reach mayonnaise consistency. Serve with chicken or meat and cover and refrigerate remainder. Refrigerate for up to 1 week in closed container.

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How to Make Easy Hummus

This video shows how easy it is to make a delicious hummus from scratch. Canned garbanzo beans, lemon, garlic, and tahini are simply blended together. Serve with pita or your favorite crackers or fresh veggies to dip. 

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This video shows how easy it is to make a delicious hummus from scratch. Canned garbanzo beans, lemon, garlic, and tahini are simply blended together. Serve with pita or your favorite crackers or fresh veggies to dip. 

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Vegan Recipes - How to Make Falafel

Watch how to make simple vegan falafel. It's so easy! Simply combine dried garbanzo beans with potato and spices—and no eggs or breadcrumb fillers. Serve it with tomato, lettuce, cucumbers, and tzatziki sauce. 

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Watch how to make simple vegan falafel. It's so easy! Simply combine dried garbanzo beans with potato and spices—and no eggs or breadcrumb fillers. Serve it with tomato, lettuce, cucumbers, and tzatziki sauce. 

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Vegetarian Recipes - How to Make Red Pepper Hummus

Watch how to make a super-simple hummus recipe. Canned garbanzo beans and red bell peppers are blended with tahini, olive oil, garlic powder, and lime juice. 

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Watch how to make a super-simple hummus recipe. Canned garbanzo beans and red bell peppers are blended with tahini, olive oil, garlic powder, and lime juice. 

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How to Make Real Hummus

Watch how to create delicious hummus from scratch. Nothing can beat freshly made hummus, with the tang of lemon juice, the kick of garlic, and the smooth hint of sesame from the tahini. And this comes together in just a couple of minutes.

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Watch how to create delicious hummus from scratch. Nothing can beat freshly made hummus, with the tang of lemon juice, the kick of garlic, and the smooth hint of sesame from the tahini. And this comes together in just a couple of minutes.

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How to make labne balls

Learn how to make this middle-eastern cheese from natural yoghurt.

More videos:

How to Make Whole Wheat Pita
Great Ways to Flavor Falafel
How to Make Lemon Couscous
Rustic vegetable soup
How to make hummus
Maamoul 

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Learn how to make this middle-eastern cheese from natural yoghurt.

More videos:

How to Make Whole Wheat Pita
Great Ways to Flavor Falafel
How to Make Lemon Couscous
Rustic vegetable soup
How to make hummus
Maamoul 

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Beoreg stuffed with onion and cheese recipe

Photo: Beoreg stuffed with onion and cheese recipe

These beoregs can be prepared ahead of time and baked the day you plan to eat them. They will reheat very well or can be stored in the freezer for unexpected company.

INGREDIENTS: 18 beoregs

2 1/2 cups of unbleached all-purpose flour
1/2 teaspoon of salt
1/4 cup (2 ounces) of oil
6 ounces of water
1/2 teaspoon of baking powder
1 Tablespoon of instant yeast
1 large egg yolk, to brush the pastries with
1/4 cup of toasted sesame seeds to sprinkle on the pastries prior to baking

STUFFING INGREDIENTS:

1 large onion
butter or olive oil to fry the onions
2 eggs
2 tablespoons of flour
1/2 cup of milk or cream
12 ounces of shredded white cheese such as mozzarella, akkawi,  string cheese or nabulsi

METHOD:

1. Place the flour, baking powder and salt in a mixer bowl. Add the oil and mix for a few seconds. Proof the yeast in a small cup of warm water till it bubbles (this step can be omitted and the yeast can be added directly to the mixer bowl, I do it out of habit). Add the yeast, water, and mix until a dough forms. Knead a few seconds on a work surface till smooth, cover with a damp towel and let the dough rise in a warm place for one hour or longer.
2. Heat some olive oil in a skillet (or a mixture of oil and butter). Add the chopped onions and stir every few minutes over low heat until the onions are golden. Add the flour and stir, add the milk or cream and stir the mixture till the liquid is almost evaporated. Transfer the mixture to a bowl, cool a few minutes then add the eggs and the shredded cheese, mixing well.
3. Roll out the dough on a lightly floured work area. The dough should be fairly thin, no thicker than 1/4 ich. Cut circles with a 4-inch cutter and place on each circle one tablespoon of cheese mixture. Close the circles tightly, pinching the edges and place on a parchment-lined cookie sheet. Brush the pastries with a beaten egg yolk and sprinkle with sesame seeds.
4. Bake in a preheated 375F oven for about 15 minutes till golden and firm. Serve immediately.

Source: Taste of Beirut

More cooking from the Lebanese Recipes Kitchen:

A’rrass Kebbeh 
Grape Leaves with Pomegranate Molasses  
Baba Ghanouj – Roasted Eggplants With Garlic and Tahini  
Falafel-Stuffed Eggplant with Tahini Sauce and Tomato Relish  
Arabic Lamb and Potato Pie 
Curd cheese Pie   

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Photo: Beoreg stuffed with onion and cheese recipe

These beoregs can be prepared ahead of time and baked the day you plan to eat them. They will reheat very well or can be stored in the freezer for unexpected company.

INGREDIENTS: 18 beoregs

2 1/2 cups of unbleached all-purpose flour
1/2 teaspoon of salt
1/4 cup (2 ounces) of oil
6 ounces of water
1/2 teaspoon of baking powder
1 Tablespoon of instant yeast
1 large egg yolk, to brush the pastries with
1/4 cup of toasted sesame seeds to sprinkle on the pastries prior to baking

STUFFING INGREDIENTS:

1 large onion
butter or olive oil to fry the onions
2 eggs
2 tablespoons of flour
1/2 cup of milk or cream
12 ounces of shredded white cheese such as mozzarella, akkawi,  string cheese or nabulsi

METHOD:

1. Place the flour, baking powder and salt in a mixer bowl. Add the oil and mix for a few seconds. Proof the yeast in a small cup of warm water till it bubbles (this step can be omitted and the yeast can be added directly to the mixer bowl, I do it out of habit). Add the yeast, water, and mix until a dough forms. Knead a few seconds on a work surface till smooth, cover with a damp towel and let the dough rise in a warm place for one hour or longer.
2. Heat some olive oil in a skillet (or a mixture of oil and butter). Add the chopped onions and stir every few minutes over low heat until the onions are golden. Add the flour and stir, add the milk or cream and stir the mixture till the liquid is almost evaporated. Transfer the mixture to a bowl, cool a few minutes then add the eggs and the shredded cheese, mixing well.
3. Roll out the dough on a lightly floured work area. The dough should be fairly thin, no thicker than 1/4 ich. Cut circles with a 4-inch cutter and place on each circle one tablespoon of cheese mixture. Close the circles tightly, pinching the edges and place on a parchment-lined cookie sheet. Brush the pastries with a beaten egg yolk and sprinkle with sesame seeds.
4. Bake in a preheated 375F oven for about 15 minutes till golden and firm. Serve immediately.

Source: Taste of Beirut

More cooking from the Lebanese Recipes Kitchen:

A’rrass Kebbeh 
Grape Leaves with Pomegranate Molasses  
Baba Ghanouj – Roasted Eggplants With Garlic and Tahini  
Falafel-Stuffed Eggplant with Tahini Sauce and Tomato Relish  
Arabic Lamb and Potato Pie 
Curd cheese Pie   

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Turkish lamb, feta & spinach melts recipe

Photo: Turkish lamb, feta & spinach melts recipe

Toasted then cut into V-shaped pieces, these easy tangy melts are sure to triple your total when it comes to compliments.

To Prep 0:10
To Cook 0:45
INGREDIENTS 11
DIFFICULTY EASY
SERVINGS 6

Ingredients

2 tbs olive oil
1 brown onion, finely chopped
2 garlic cloves, crushed
2 tsp cumin seeds
400g lamb mince
185ml (3/4 cup) water
2 tbs tomato paste
1 tbs currants
3 pieces Lebanese bread
100g Greek-style feta
60g baby spinach leaves

Method

Step 1
Heat the oil in a medium saucepan over low heat. Add the onion and cook, stirring occasionally, for 7 minutes or until golden. Add the garlic and cumin and cook, stirring, for 2 minutes or until aromatic.

Step 2
Increase heat to medium-high. Add the mince and cook, stirring with a wooden spoon to break up any lumps, for 4 minutes or until mince changes colour. Stir in the water and tomato paste. Reduce heat to medium. Simmer for 20 minutes or until most of the liquid has evaporated. Stir in the currants. Season with salt and pepper. Set aside to cool slightly.

Step 3
Preheat a sandwich press. Place the bread on a clean work surface. Divide the mince mixture among the bread and spread over one-half of each piece of bread. Crumble the feta over the mince mixture and top with the spinach. Fold in half to enclose.

Step 4
Add 1 sandwich to the sandwich press. Cook for 2-3 minutes or until toasted and heated through. Transfer to a plate and cover with foil to keep warm. Repeat with the remaining sandwiches. Cut into wedges to serve.

Notes

Time plan tip: Prepare this recipe to the end of step 2 up to 1 day ahead. Store the mince mixture in an airtight container in the fridge. Continue from step 3, 15 minutes before serving.

Australian Good Taste - April 2008 , Page 63
Recipe by Cynthia Black

Photo: Turkish lamb, feta & spinach melts
Photography by Mark O'Meara 

More from the Lebanese Recipes Kitchen:

Lamb and pistachio pizzas with pomegranate molasses
Spicy lamb flatbread pizzas
Middle Eastern-style pizza 
Lahm bi ajine: Minced lamb pizza 
Turkish Pizza      
Manoushe zaatar  

Save and share Turkish lamb, feta & spinach melts recipe

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Photo: Turkish lamb, feta & spinach melts recipe

Toasted then cut into V-shaped pieces, these easy tangy melts are sure to triple your total when it comes to compliments.

To Prep 0:10
To Cook 0:45
INGREDIENTS 11
DIFFICULTY EASY
SERVINGS 6

Ingredients

2 tbs olive oil
1 brown onion, finely chopped
2 garlic cloves, crushed
2 tsp cumin seeds
400g lamb mince
185ml (3/4 cup) water
2 tbs tomato paste
1 tbs currants
3 pieces Lebanese bread
100g Greek-style feta
60g baby spinach leaves

Method

Step 1
Heat the oil in a medium saucepan over low heat. Add the onion and cook, stirring occasionally, for 7 minutes or until golden. Add the garlic and cumin and cook, stirring, for 2 minutes or until aromatic.

Step 2
Increase heat to medium-high. Add the mince and cook, stirring with a wooden spoon to break up any lumps, for 4 minutes or until mince changes colour. Stir in the water and tomato paste. Reduce heat to medium. Simmer for 20 minutes or until most of the liquid has evaporated. Stir in the currants. Season with salt and pepper. Set aside to cool slightly.

Step 3
Preheat a sandwich press. Place the bread on a clean work surface. Divide the mince mixture among the bread and spread over one-half of each piece of bread. Crumble the feta over the mince mixture and top with the spinach. Fold in half to enclose.

Step 4
Add 1 sandwich to the sandwich press. Cook for 2-3 minutes or until toasted and heated through. Transfer to a plate and cover with foil to keep warm. Repeat with the remaining sandwiches. Cut into wedges to serve.

Notes

Time plan tip: Prepare this recipe to the end of step 2 up to 1 day ahead. Store the mince mixture in an airtight container in the fridge. Continue from step 3, 15 minutes before serving.

Australian Good Taste - April 2008 , Page 63
Recipe by Cynthia Black

Photo: Turkish lamb, feta & spinach melts
Photography by Mark O'Meara 

More from the Lebanese Recipes Kitchen:

Lamb and pistachio pizzas with pomegranate molasses
Spicy lamb flatbread pizzas
Middle Eastern-style pizza 
Lahm bi ajine: Minced lamb pizza 
Turkish Pizza      
Manoushe zaatar  

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Kibbeh(Meat Cracked Wheat Fritters) Recipe

Photo: Kibbeh(Meat Cracked Wheat Fritters) Recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Kibbeh(Meat Cracked Wheat Fritters) Recipe. Enjoy the Lebanese Cuisine and learn how to make Kibbeh(Meat Cracked Wheat Fritters).

Ingredients

1 Cup of cracked wheat (bulgur)
1/2 Kg ground meat (beef or lamb)
1 Grated onion
1/2 teaspoon Black pepper
1 teaspoon Salt
1 teaspoon Allspice or kibbee spices
1/4 Ice cold water or crushed ice

For filling
1/4 Kg ground meat (beef or lamb)
1/2 Onion, diced
1/4 cup toasted pine nuts
1/2 teaspoon Allspice or kibbee spices
1 Tablespoon vegetable oil
salt and pepper to taste
oil for frying

Method

- Wash the cracked wheat very well. Let drain and squeeze out the excess water.
- Take the cracked wheat and place it on a tray to dry for about 2 hours.
- Grate the onion, mix it with the cracked wheat and add the meat. Mix them together until well combined.
- Add your seasonings. Salt, pepper, and allspice. Mix once again very well.
 
TIP: You can mix these ingredients in a food processor so that they become better combined.

Preparation for the filling
 
- Heat up the oil, then add your diced onion, cook until golden in color. -Add the meat to the onions and cook until the meat is done.
- Add your salt, pepper and allspice. -Drain any excess fat from the filling. -Add the toasted pine nuts.

Making Kibee Balls
 
- Soak your hands in cold water. Take a small piece of dough. -Push with your index finger into the center of the ball making an indentation or place for the filling to go.
- The hole should be long in length in order to fill the dough ball. -Once this is done take a small amount of the filling and place it into the ball.
- Close the ball with your index finger and thumb. Repeat this step with every ball.
- Once all of them are made, you will heat up your frying oil and place each Kibbee Ball into the hot oil for frying.
- Once they are medium brown in color, take them out of the oil and place on a paper towel to soak up the excess oil.  

More cooking from the Lebanese Recipes Kitchen:

A’rrass Kebbeh
Baked kibbeh
Kibbeh
Fish Kibbe
Potato and rice kibbe
KIBBEH NAYYEH

Save and share Kibbeh(Meat Cracked Wheat Fritters) Recipe

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Photo: Kibbeh(Meat Cracked Wheat Fritters) Recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Kibbeh(Meat Cracked Wheat Fritters) Recipe. Enjoy the Lebanese Cuisine and learn how to make Kibbeh(Meat Cracked Wheat Fritters).

Ingredients

1 Cup of cracked wheat (bulgur)
1/2 Kg ground meat (beef or lamb)
1 Grated onion
1/2 teaspoon Black pepper
1 teaspoon Salt
1 teaspoon Allspice or kibbee spices
1/4 Ice cold water or crushed ice

For filling
1/4 Kg ground meat (beef or lamb)
1/2 Onion, diced
1/4 cup toasted pine nuts
1/2 teaspoon Allspice or kibbee spices
1 Tablespoon vegetable oil
salt and pepper to taste
oil for frying

Method

- Wash the cracked wheat very well. Let drain and squeeze out the excess water.
- Take the cracked wheat and place it on a tray to dry for about 2 hours.
- Grate the onion, mix it with the cracked wheat and add the meat. Mix them together until well combined.
- Add your seasonings. Salt, pepper, and allspice. Mix once again very well.
 
TIP: You can mix these ingredients in a food processor so that they become better combined.

Preparation for the filling
 
- Heat up the oil, then add your diced onion, cook until golden in color. -Add the meat to the onions and cook until the meat is done.
- Add your salt, pepper and allspice. -Drain any excess fat from the filling. -Add the toasted pine nuts.

Making Kibee Balls
 
- Soak your hands in cold water. Take a small piece of dough. -Push with your index finger into the center of the ball making an indentation or place for the filling to go.
- The hole should be long in length in order to fill the dough ball. -Once this is done take a small amount of the filling and place it into the ball.
- Close the ball with your index finger and thumb. Repeat this step with every ball.
- Once all of them are made, you will heat up your frying oil and place each Kibbee Ball into the hot oil for frying.
- Once they are medium brown in color, take them out of the oil and place on a paper towel to soak up the excess oil.  

More cooking from the Lebanese Recipes Kitchen:

A’rrass Kebbeh
Baked kibbeh
Kibbeh
Fish Kibbe
Potato and rice kibbe
KIBBEH NAYYEH

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Upside-down knuckled grape leaves recipe

Photo: Upside-down knuckled grape leaves recipe (Chef Osama)

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Upside-down knuckled grape leaves Recipe. Enjoy the Lebanese Cuisine and learn how to make Upside-down knuckled grape leaves.

Ingredients

For knuckles
1 Kilo beef knuckles, cut into 3 cm thickness
mixed vegetable (carrot, onion, celery), cut into cubes
4 whole cardamom pods
2 bay leaves
2 pieces Mastic
salt and pepper
1/4 cup lemon juice

For stuffed grape leaves
3 cups medium grain rice, washed and drained
1 cup dill, parsley, cilantro, mint leaves, chopped
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
Salt and pepper
1 cup tomato, chopped
1/4 cup olive oil
1 jar grape leaves, rinsed, drained
1 medium onion, sliced
1 medium potato, sliced

Method

- Wash knuckles with salted water, rinse and pat dry.
- Heat around 8 cups of water, add mixed vegetables and spices, bring to a boil, and add knuckles.
- Boil, reduce heat and skim off scum off the top.
- Season with salt and pepper, simmer until knuckles are tender, lift, drain and let cool.
- Preheat oven to 180 degree Celsius.
- Mix rice in a bowl with herbs and spice.
- Add tomato and half the olive oil (Little amount of chopped knuckles can be added to the mixture).
- Lay grape leaf flat on a plate (shiny side down).
- Place about one to two teaspoon of the rice mixture near bottom of the leaf (stem end), the amount of stuffing will depend on the size of the leaves.
- Press stuffing into a small sausage-like shape.
- Fold the sides of the leaf over the filling toward the center, then roll up firmly but not too tight into a cylinder shape.
- Put remaining oil in a pot, Line bottom with the sliced onion and potato.
- Layer rolled leaves in the pot in circular way, make sure to leave a hollow space in the middle to place the knuckles.
- Cut some knuckles into medium cubes after deboning it.
- Distribute them between layered grape leaves.
- Place remaining boned knuckles in the middle of the pot, make sure it?s surrounded with stuffed grape leaves.
- Cover grape leaves and knuckles with stock and lemon juice.
- Cook over medium heat until boiling, cover and reduce heat, simmer for about an hour or until knuckles are tender and grape leaves are cooked, serve warm.

Source: Chef Osama 

More cooking from the Lebanese Recipes Kitchen:

Stuffed Grape Leaves (Warak-Inab)
Waraa' 3inab (stuffed vine leaves)
Yalanji Recipe
Malfouf Stuffed Cabbage
Kousa Mahshi Bi Laban
Kousa Mahshi B'banadoura 

Save and share Upside-down knuckled grape leaves recipe

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Photo: Upside-down knuckled grape leaves recipe (Chef Osama)

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Upside-down knuckled grape leaves Recipe. Enjoy the Lebanese Cuisine and learn how to make Upside-down knuckled grape leaves.

Ingredients

For knuckles
1 Kilo beef knuckles, cut into 3 cm thickness
mixed vegetable (carrot, onion, celery), cut into cubes
4 whole cardamom pods
2 bay leaves
2 pieces Mastic
salt and pepper
1/4 cup lemon juice

For stuffed grape leaves
3 cups medium grain rice, washed and drained
1 cup dill, parsley, cilantro, mint leaves, chopped
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
Salt and pepper
1 cup tomato, chopped
1/4 cup olive oil
1 jar grape leaves, rinsed, drained
1 medium onion, sliced
1 medium potato, sliced

Method

- Wash knuckles with salted water, rinse and pat dry.
- Heat around 8 cups of water, add mixed vegetables and spices, bring to a boil, and add knuckles.
- Boil, reduce heat and skim off scum off the top.
- Season with salt and pepper, simmer until knuckles are tender, lift, drain and let cool.
- Preheat oven to 180 degree Celsius.
- Mix rice in a bowl with herbs and spice.
- Add tomato and half the olive oil (Little amount of chopped knuckles can be added to the mixture).
- Lay grape leaf flat on a plate (shiny side down).
- Place about one to two teaspoon of the rice mixture near bottom of the leaf (stem end), the amount of stuffing will depend on the size of the leaves.
- Press stuffing into a small sausage-like shape.
- Fold the sides of the leaf over the filling toward the center, then roll up firmly but not too tight into a cylinder shape.
- Put remaining oil in a pot, Line bottom with the sliced onion and potato.
- Layer rolled leaves in the pot in circular way, make sure to leave a hollow space in the middle to place the knuckles.
- Cut some knuckles into medium cubes after deboning it.
- Distribute them between layered grape leaves.
- Place remaining boned knuckles in the middle of the pot, make sure it?s surrounded with stuffed grape leaves.
- Cover grape leaves and knuckles with stock and lemon juice.
- Cook over medium heat until boiling, cover and reduce heat, simmer for about an hour or until knuckles are tender and grape leaves are cooked, serve warm.

Source: Chef Osama 

More cooking from the Lebanese Recipes Kitchen:

Stuffed Grape Leaves (Warak-Inab)
Waraa' 3inab (stuffed vine leaves)
Yalanji Recipe
Malfouf Stuffed Cabbage
Kousa Mahshi Bi Laban
Kousa Mahshi B'banadoura 

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Homemade Cheese Recipe

Photo: Homemade Cheese Recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Homemade Cheese Recipe. Enjoy the Lebanese Cuisine and learn how to make Homemade Cheese.

Serves : 4-5  Persons

Ingredients:

5     Liters     Whole milk
1/2     Cup     Vinegar
1     Tablespoon     Salt
1     Teaspoon     Black seeds

Preparation:

1. In a large heavy saucepan boil milk.
2. Remove pan from heat. Add vinegar to milk. Stir well.
3. Let milk sit until it begins to separate forming chunks.
4. Pour out most of the liquid keeping milk in pan.
5. Put into a cheesecloth bag. Add salt and black seeds. Place strainer on a deep bowl so that the strainer does not touch bottom of bowl. Put cheesecloth in strainer. Place a heavy pot onto cheese and let sit until all liquid strains out (for a few hours). If liquid level gets high, touching strainer empty the bowl.
6. Remove cheese from cheesecloth and serve with bread, olive, and tomato. 

More from the Lebanese Recipes Kitchen:
 
Grape Leaves with Pomegranate Molasses 
Baba Ghanouj – Roasted Eggplants With Garlic and Tahini
Falafel-Stuffed Eggplant with Tahini Sauce and Tomato Relish 
Arabic Lamb and Potato Pie 
Curd cheese Pie  
Moroccan Chicken Pie   

Save and share Homemade Cheese Recipe

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Photo: Homemade Cheese Recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Homemade Cheese Recipe. Enjoy the Lebanese Cuisine and learn how to make Homemade Cheese.

Serves : 4-5  Persons

Ingredients:

5     Liters     Whole milk
1/2     Cup     Vinegar
1     Tablespoon     Salt
1     Teaspoon     Black seeds

Preparation:

1. In a large heavy saucepan boil milk.
2. Remove pan from heat. Add vinegar to milk. Stir well.
3. Let milk sit until it begins to separate forming chunks.
4. Pour out most of the liquid keeping milk in pan.
5. Put into a cheesecloth bag. Add salt and black seeds. Place strainer on a deep bowl so that the strainer does not touch bottom of bowl. Put cheesecloth in strainer. Place a heavy pot onto cheese and let sit until all liquid strains out (for a few hours). If liquid level gets high, touching strainer empty the bowl.
6. Remove cheese from cheesecloth and serve with bread, olive, and tomato. 

More from the Lebanese Recipes Kitchen:
 
Grape Leaves with Pomegranate Molasses 
Baba Ghanouj – Roasted Eggplants With Garlic and Tahini
Falafel-Stuffed Eggplant with Tahini Sauce and Tomato Relish 
Arabic Lamb and Potato Pie 
Curd cheese Pie  
Moroccan Chicken Pie   

Save and share Homemade Cheese Recipe

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Labneh Cones Recipe

Photo: Labneh Cones Recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Labneh Cones Recipe. Enjoy the Lebanese Cuisine and learn how to make Labneh Cones.

For : 10 - 12  Persons
Duration : 20 Min

Ingredients:

1     Packet     Puff Pastry Dough
1/4     Cup     Milk
1     cup     Labneh
1/2     Teaspoon     Salt
1/4     Teaspoon     Garlic Powder
Presentation     Chopped Parsley, Paprika, Roasted Sesame

Preparation:

1. Fit the middle rack in the oven. Preheat oven to 350 degrees
2. Roll the puff pastry dough into ¼ inch thick. Cut into 5 x 3 ¼ inch strips. Brush the strips with milk. Take a standard sized metal baking cone and wrap one strip, milk side out, around the cone starting with the top of the cone down to the base. Repeat with other strips. Place cones about 1 inche apart on a cookie sheet.
3. Bake the cones for 15-20 minutes until golden brown.
4. Remove from oven. Let the baked cones cool for 2 minutes then remove metal cones.
5. The Filling: Mix the Labneh, Salt, and Garlic Powder until smooth.
6. Fill cones with Labneh mixture.
7. Garnish with the Parsley, Paprika, and Sesame Seeds as desired. Serve immediately.
 
More from the Lebanese Recipes Kitchen:

Grape Leaves with Pomegranate Molasses
Baba Ghanouj – Roasted Eggplants With Garlic and Tahini
Baba Ganoush Recipe 
Baba Ghanoush
Baba ganoush on pita
Baba Ganoush and Pita Crisps

Save and share Labneh Cones Recipe

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Photo: Labneh Cones Recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Labneh Cones Recipe. Enjoy the Lebanese Cuisine and learn how to make Labneh Cones.

For : 10 - 12  Persons
Duration : 20 Min

Ingredients:

1     Packet     Puff Pastry Dough
1/4     Cup     Milk
1     cup     Labneh
1/2     Teaspoon     Salt
1/4     Teaspoon     Garlic Powder
Presentation     Chopped Parsley, Paprika, Roasted Sesame

Preparation:

1. Fit the middle rack in the oven. Preheat oven to 350 degrees
2. Roll the puff pastry dough into ¼ inch thick. Cut into 5 x 3 ¼ inch strips. Brush the strips with milk. Take a standard sized metal baking cone and wrap one strip, milk side out, around the cone starting with the top of the cone down to the base. Repeat with other strips. Place cones about 1 inche apart on a cookie sheet.
3. Bake the cones for 15-20 minutes until golden brown.
4. Remove from oven. Let the baked cones cool for 2 minutes then remove metal cones.
5. The Filling: Mix the Labneh, Salt, and Garlic Powder until smooth.
6. Fill cones with Labneh mixture.
7. Garnish with the Parsley, Paprika, and Sesame Seeds as desired. Serve immediately.
 
More from the Lebanese Recipes Kitchen:

Grape Leaves with Pomegranate Molasses
Baba Ghanouj – Roasted Eggplants With Garlic and Tahini
Baba Ganoush Recipe 
Baba Ghanoush
Baba ganoush on pita
Baba Ganoush and Pita Crisps

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Grape Leaves with Pomegranate Molasses Recipe

Photo: Grape Leaves with Pomegranate Molasses Recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Grape Leaves with Pomegranate Molasses Recipe. Enjoy the Lebanese Cuisine and learn how to make Grape Leaves with Pomegranate Molasses.

Serves : 6-8  Persons
Duration : 60 Min

Ingredients:

1/2 1 Cups Short Grain Rice
2 Medium Finely Chopped Onions
2 Cloves Minced Garlic
1 Cup Chopped Mint
3 Cups Chopped Parsley
3 Large Chopped Tomatoes
2 Teaspoons Salt
1/2 Teaspoon Black pepper
1 Teaspoon Mixed spices
1/2 Cup Pomegranate Molasses
1/4 Cup Lemon Juice
1/4 1 Cups Olive Oil
1 Jar Grape leaves

Preparation:

1. Rinse the rice thoroughly and soak in warm water for 30 minutes. Drain the rice and put in a bowl. Stir in the onion, garlic, mint, parsley, tomatoes, salt, black pepper and mixed spices.
2. Drain the grape leaves and wash thoroughly under warm water. Drain the leaves well.
3. Flatten a grape leaf, vines facing upward, on a work surface. Place one tablespoon of the rice mixture on the wide side of the leaf. Fold the sides of the leaf on the rice mixture and roll the leaf to reach to form a finger size roll. Put in a deep pot. Continue filling the leaves in the same way until all rice mixture is used. Place in the pot. Place a plate on top of the stuffed leaves. This step will prevent the leaves from unroll will cooking.
4. Mix pomegranate molasses, lemon juice and olive oil. Pour on the stuffed grape leaves.
5. Cook the grape leaves on high heat for 30 minutes then reduce the heat and cover the pot. Cook for 30 minutes more.
6. Serve grape leaves warm or cold.
 
More from the Lebanese Recipes Kitchen:

Baba Ghanouj – Roasted Eggplants With Garlic and Tahini
Baba Ganoush Recipe
Baba Ghanoush
Baba ganoush on pita
Baba Ganoush and Pita Crisps
Grilled Middle Eastern Baba Ghanoush 

Save and Share Grape Leaves with Pomegranate Molasses Recipe

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Photo: Grape Leaves with Pomegranate Molasses Recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Grape Leaves with Pomegranate Molasses Recipe. Enjoy the Lebanese Cuisine and learn how to make Grape Leaves with Pomegranate Molasses.

Serves : 6-8  Persons
Duration : 60 Min

Ingredients:

1/2 1 Cups Short Grain Rice
2 Medium Finely Chopped Onions
2 Cloves Minced Garlic
1 Cup Chopped Mint
3 Cups Chopped Parsley
3 Large Chopped Tomatoes
2 Teaspoons Salt
1/2 Teaspoon Black pepper
1 Teaspoon Mixed spices
1/2 Cup Pomegranate Molasses
1/4 Cup Lemon Juice
1/4 1 Cups Olive Oil
1 Jar Grape leaves

Preparation:

1. Rinse the rice thoroughly and soak in warm water for 30 minutes. Drain the rice and put in a bowl. Stir in the onion, garlic, mint, parsley, tomatoes, salt, black pepper and mixed spices.
2. Drain the grape leaves and wash thoroughly under warm water. Drain the leaves well.
3. Flatten a grape leaf, vines facing upward, on a work surface. Place one tablespoon of the rice mixture on the wide side of the leaf. Fold the sides of the leaf on the rice mixture and roll the leaf to reach to form a finger size roll. Put in a deep pot. Continue filling the leaves in the same way until all rice mixture is used. Place in the pot. Place a plate on top of the stuffed leaves. This step will prevent the leaves from unroll will cooking.
4. Mix pomegranate molasses, lemon juice and olive oil. Pour on the stuffed grape leaves.
5. Cook the grape leaves on high heat for 30 minutes then reduce the heat and cover the pot. Cook for 30 minutes more.
6. Serve grape leaves warm or cold.
 
More from the Lebanese Recipes Kitchen:

Baba Ghanouj – Roasted Eggplants With Garlic and Tahini
Baba Ganoush Recipe
Baba Ghanoush
Baba ganoush on pita
Baba Ganoush and Pita Crisps
Grilled Middle Eastern Baba Ghanoush 

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Fteer falahi (Cheese and anise flat bread) recipe

Photo: Fteer falahi (Cheese and anise flat bread) recipe

This fteer or flat bread which is also known as Palestinian peasant pastry can be made with a variety of fillings. My grandmother made three varieties of this layered bread, cheese and anise, oregano and green onions, and a sweet almond one that she would drizzle with syrup. You can also make it with spinach instead of the oregano.

There are two secrets behind this bread popularity, one is brushing the  dough with oil after each fold. That gives the final product a wonderful layering. When you tear a piece of it you will find super thin layers with the filling in between. The other is use of fresh ingredients, as you will see in the ingredient list, the dough is simple, flour, yeast  and water. It is the fresh filling ingredients that transform this from a regular simple bread to a wonderful layered bread that is bursting with flavor with every bite. 

Read more on Chef in Disguise

More from the Lebanese Recipes kitchen:

Cheese turnovers (White Cheese Burek)
Turkish Silverbeet & Feta Gozleme
Turkish meatballs
Turkish Lamb Pita Burgers 
Meat & Potatoes Samboosak
Fried Meat Sambousek 

Save and share Fteer falahi (Cheese and anise flat bread) recipe

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Photo: Fteer falahi (Cheese and anise flat bread) recipe

This fteer or flat bread which is also known as Palestinian peasant pastry can be made with a variety of fillings. My grandmother made three varieties of this layered bread, cheese and anise, oregano and green onions, and a sweet almond one that she would drizzle with syrup. You can also make it with spinach instead of the oregano.

There are two secrets behind this bread popularity, one is brushing the  dough with oil after each fold. That gives the final product a wonderful layering. When you tear a piece of it you will find super thin layers with the filling in between. The other is use of fresh ingredients, as you will see in the ingredient list, the dough is simple, flour, yeast  and water. It is the fresh filling ingredients that transform this from a regular simple bread to a wonderful layered bread that is bursting with flavor with every bite. 

Read more on Chef in Disguise

More from the Lebanese Recipes kitchen:

Cheese turnovers (White Cheese Burek)
Turkish Silverbeet & Feta Gozleme
Turkish meatballs
Turkish Lamb Pita Burgers 
Meat & Potatoes Samboosak
Fried Meat Sambousek 

Save and share Fteer falahi (Cheese and anise flat bread) recipe

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

reade more... Résuméabuiyad

Vegetarian Stuffed Grape Leaves Recipe – Warak Enab

Photo: Vegetarian Stuffed Grape Leaves Recipe – Warak Enab

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Vegetarian Stuffed Grape Leaves Recipe – Warak Enab. Enjoy the Lebanese Cuisine and learn how to make Vegetarian Stuffed Grape Leaves Recipe – Warak Enab.

Stuffed Grape Leaves is an amazingly creative, tasty and healthy Middle Eastern dish.  It is made of rolled grape leaves with rice and vegetable stuffing slowly boiled in lemony water.

Grape Leaves (aka Dolma in Greek cuisine) is a typical menu item at Lebanese, Greek or Turkish restaurants however more countries in the Middle East have their own versions of it.  In Lebanon, there are 2 widely popular versions, a vegetarian recipe which we’re featuring here and one including ground beef in the stuffing as well as lamb shanks in the cooking pot.  Stuffed Grape Leaves can be served alone as a full meal, or it can also be served as a “Mezza” appetizer along with other dishes. It goes well with a side of plain yogurt.

Cuisine: Lebanese, Middle Eastern
Prep time:  60 mins
Cook time:  40 mins
Total time:  1 hour 40 mins

Ingredients

1 lb of Grape Leaves (about 75-90 leaves)
2 medium sized tomatoes finely chopped
1 bunch of Italian parsley finely chopped (cut off stems)
1 bunch of green mint leaves finely chopped
1 bunch of green onions finely chopped
½ cup of chickpea halves, rinsed and soaked in water overnight
½ cup of rice
2 teaspoons of salt
¾ cup of olive oil
1 cup of lemon juice
1 medium size onions, sliced
1 large tomato, sliced

Instructions

Grape Leaves Stuffing Preparation

In a bowl mix finely chopped tomatoes, mint, Italian parsley (with stems removed), green onions along with the chickpea halves, rice, 1 teaspoon of salt, ¼ cup of olive oil and ¼ cup of lemon juice.

Preparing the Leaves

If using canned grape leaves, get rid of water from can then soak leaves in clean hot water for 3 to 4 minutes.

Rinse leaves multiple times with fresh water to get rid of any preservatives.

If using freshly picked green grape leaves, make sure to pick the young leaves that are light in color and tender with a medium size. Wash well then boil on low heat for about 40 minutes.

Once leaves are ready, cut off their stems and stack them on a cutting board, and let’s get ready to roll!

How to Roll the Grape Leaves

Lay the leaves flat on a cutting board with the rough side facing upwards.

Add ¾ teaspoon of stuffing towards the bottom of the leaf as in the photo below.

Roll bottom of leaf over the stuffing, ⅓rd of the way

Fold right side over, ⅓rd of the way

Fold left side over, ⅓rd of the way

Then roll all the way through the end of the leaf

A good roll needs to be tight so that it doesn’t break apart during cooking. We like to make medium to small rolls, about ½ inch thick and 3 inches long.

Once rolled, stack the grape leave rolls tightly in a pot with its bottom covered with a layer of sliced onions and a layer of sliced tomatoes.

Cooking the Grape Leaves

Once you’ve finished adding the rolls, sprinkle 1 teaspoon of salt on top, add ¾th cup of lemon juice, ½ cup of olive oil, 2 cups of water

Shake the pot sideways to let the liquids seep all the way through the bottom. The liquid should top the grape leave rolls.

Add a small (microwave-safe) plate on top and press it downwards and leave in pot while cooking. The plate creates a downward pressure on the grape leave rolls to keep them tightly held together.

Cover the pot and cook for a few minutes on high heat until the sauce boils, at which time turn the heat down to low and let simmer and cook for about 35 minutes.

Every 10 mins or so, shake and swing the pot slowly to ensure that the sauce is equally dispersed and isn’t stuck on one side.

Serving and Tips

Once cooked uncover pot and let rest for about 1 hour to cool down. During this time the grape leave rolls will absorb more sauce and enhance in flavors (optional)

Once ready to serve, empty the sauce from the pot in a separate container, then put your serving plate upside down on top of the cooking pot, and while holding them tightly together turn them over quickly so the pot is now on top and the serving plate on the bottom.

Lay serving plate on the kitchen counter and slowly lift up and remove the pot from the plate. You should now have a nice looking pile of neatly stacked grape leave rolls with the tomatoes and onions on top. You can then add a bit of its sauce on it to taste.

Author: Esperance Sammour
Source: Mama's Lebanese Kitchen
 
More from the Lebanese Recipes Kitchen:

Stuffed Grape Leaves (Warak-Inab)
Waraa' 3inab (stuffed vine leaves)
Yalanji Recipe
Malfouf Stuffed Cabbage
Kousa Mahshi Bi Laban
Kousa Mahshi B'banadoura

Save and share Vegetarian Stuffed Grape Leaves Recipe – Warak Enab

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

Photo: Vegetarian Stuffed Grape Leaves Recipe – Warak Enab

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Vegetarian Stuffed Grape Leaves Recipe – Warak Enab. Enjoy the Lebanese Cuisine and learn how to make Vegetarian Stuffed Grape Leaves Recipe – Warak Enab.

Stuffed Grape Leaves is an amazingly creative, tasty and healthy Middle Eastern dish.  It is made of rolled grape leaves with rice and vegetable stuffing slowly boiled in lemony water.

Grape Leaves (aka Dolma in Greek cuisine) is a typical menu item at Lebanese, Greek or Turkish restaurants however more countries in the Middle East have their own versions of it.  In Lebanon, there are 2 widely popular versions, a vegetarian recipe which we’re featuring here and one including ground beef in the stuffing as well as lamb shanks in the cooking pot.  Stuffed Grape Leaves can be served alone as a full meal, or it can also be served as a “Mezza” appetizer along with other dishes. It goes well with a side of plain yogurt.

Cuisine: Lebanese, Middle Eastern
Prep time:  60 mins
Cook time:  40 mins
Total time:  1 hour 40 mins

Ingredients

1 lb of Grape Leaves (about 75-90 leaves)
2 medium sized tomatoes finely chopped
1 bunch of Italian parsley finely chopped (cut off stems)
1 bunch of green mint leaves finely chopped
1 bunch of green onions finely chopped
½ cup of chickpea halves, rinsed and soaked in water overnight
½ cup of rice
2 teaspoons of salt
¾ cup of olive oil
1 cup of lemon juice
1 medium size onions, sliced
1 large tomato, sliced

Instructions

Grape Leaves Stuffing Preparation

In a bowl mix finely chopped tomatoes, mint, Italian parsley (with stems removed), green onions along with the chickpea halves, rice, 1 teaspoon of salt, ¼ cup of olive oil and ¼ cup of lemon juice.

Preparing the Leaves

If using canned grape leaves, get rid of water from can then soak leaves in clean hot water for 3 to 4 minutes.

Rinse leaves multiple times with fresh water to get rid of any preservatives.

If using freshly picked green grape leaves, make sure to pick the young leaves that are light in color and tender with a medium size. Wash well then boil on low heat for about 40 minutes.

Once leaves are ready, cut off their stems and stack them on a cutting board, and let’s get ready to roll!

How to Roll the Grape Leaves

Lay the leaves flat on a cutting board with the rough side facing upwards.

Add ¾ teaspoon of stuffing towards the bottom of the leaf as in the photo below.

Roll bottom of leaf over the stuffing, ⅓rd of the way

Fold right side over, ⅓rd of the way

Fold left side over, ⅓rd of the way

Then roll all the way through the end of the leaf

A good roll needs to be tight so that it doesn’t break apart during cooking. We like to make medium to small rolls, about ½ inch thick and 3 inches long.

Once rolled, stack the grape leave rolls tightly in a pot with its bottom covered with a layer of sliced onions and a layer of sliced tomatoes.

Cooking the Grape Leaves

Once you’ve finished adding the rolls, sprinkle 1 teaspoon of salt on top, add ¾th cup of lemon juice, ½ cup of olive oil, 2 cups of water

Shake the pot sideways to let the liquids seep all the way through the bottom. The liquid should top the grape leave rolls.

Add a small (microwave-safe) plate on top and press it downwards and leave in pot while cooking. The plate creates a downward pressure on the grape leave rolls to keep them tightly held together.

Cover the pot and cook for a few minutes on high heat until the sauce boils, at which time turn the heat down to low and let simmer and cook for about 35 minutes.

Every 10 mins or so, shake and swing the pot slowly to ensure that the sauce is equally dispersed and isn’t stuck on one side.

Serving and Tips

Once cooked uncover pot and let rest for about 1 hour to cool down. During this time the grape leave rolls will absorb more sauce and enhance in flavors (optional)

Once ready to serve, empty the sauce from the pot in a separate container, then put your serving plate upside down on top of the cooking pot, and while holding them tightly together turn them over quickly so the pot is now on top and the serving plate on the bottom.

Lay serving plate on the kitchen counter and slowly lift up and remove the pot from the plate. You should now have a nice looking pile of neatly stacked grape leave rolls with the tomatoes and onions on top. You can then add a bit of its sauce on it to taste.

Author: Esperance Sammour
Source: Mama's Lebanese Kitchen
 
More from the Lebanese Recipes Kitchen:

Stuffed Grape Leaves (Warak-Inab)
Waraa' 3inab (stuffed vine leaves)
Yalanji Recipe
Malfouf Stuffed Cabbage
Kousa Mahshi Bi Laban
Kousa Mahshi B'banadoura

Save and share Vegetarian Stuffed Grape Leaves Recipe – Warak Enab

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

reade more... Résuméabuiyad