Mediterranean Cuisine

(For 6 servings)

750g chicken mince
1 onion, coarsely grated
1 egg, lightly beaten
1 cup (70g) fresh white breadcrumbs
1 long green chilli, seeds removed, finely chopped
1 tsp garam masala
2 tbs chopped coriander leaves, plus extra to garnish
1 tbs freshly grated ginger
1 tbs olive oil
3 tbs korma curry paste
400g can chopped tomatoes
200ml canned coconut milk
200ml chicken stock
2 tsp brown sugar
1 tbs lemon juice
Naan bread, to serve

Preparation:

1. Preheat the oven to 200°C. Line a baking tray with baking paper.

2. Place the chicken mince, onion, egg, breadcrumbs, chilli, garam masala, chopped coriander and half the ginger in a bowl with 1 teaspoon salt. Mix with your hands until well combined. Using damp hands, roll mixture into 30 walnut-sized balls, then place on tray in a single layer. Bake for 15 minutes until light golden.

3. Meanwhile, heat oil in a deep frypan over medium heat. Add curry paste and remaining ginger, then stir for 1 minute until fragrant. Add tomatoes and cook for 2 minutes, then add coconut milk, stock and sugar. Bring to a boil, then reduce heat to medium-low and simmer for 5 minutes. Add kofta and simmer for 20 minutes until kofta are cooked through and sauce has thickened. Stir in lemon juice to taste.

4. Serve kofta with pilau rice garnished with extra coriander and naan bread.

Lebanon

Chicken kofta

Added on 3:15 PM

Ingredients:

2 Roma tomatoes, roughly diced
1 English cucumber, roughly diced
1 orange (or yellow) bell pepper, roughly diced
1 red onion, finely chopped
4 spring onions, sliced
1 bunch flat leaf parsley, roughly chopped
Juice of 1/2 lemon
1 tablespoon extra-virgin olive oil
Sea salt and black pepper, to taste

Preparation:

In a large bowl, combine all ingredients and serve.

Vegetarian

Fatouche (Lebanese Salad)

Added on 3:13 PM

Ingredients:

Dough:

1 kg (5 cups) plain flour
1 tsp dry yeast
2 tbsp salt
2 tbsp sugar
1 1/4 cups water

Filling:

1/2 kg ground meat
1 kg firm tomatoes, finely chopped
5 medium onions, finely chopped
1 tsp salt
A dash of: cayenne red pepper, cinnamon, ground allspice
2 tbsp butter
2 tbsp yogurt
1 tbsp sesame paste (Tahini)
5 tbsp fried pine nuts

Preparation:

For the dough, mix all the dry ingredients then add the water & knead until it forms a ball.
Put in a bowl & cover & let sit in a warm place for two hours.
For the filling, mix meat, tomatoes, onion and spices. Add yogurt & sesame paste. Mix all with fried pine nuts. Add butter & mix more.
Divide dough into walnut size balls. Roll between hand palms to smooth.
Roll out balls with a rolling pin to form 8 cm diameter circles. Put one tbsp of meat mixture on dough circle.
Bring the edges up and press to make a square.
Arrange meat pastries in a tray brushed with butter. Bake in a pre-heated moderate heat oven (180° C) for 30 minutes or till dough is golden and meat is cooked.

yoghurt

Sfiha 'Lahm Bi Ajin'

Added on 4:52 AM

Ingredients:

3 medium red bell peppers, steams, and seeds removed
1 medium Vidalia onion, chopped
½ cup olive oil
½ cup whole-wheat breadcrumbs
¾ cup walnuts, crushed
1-1½ tbsp chili powder (add more for a Spicer paste)
¼ tsp cumin
2-3 tbsp water

Preparation:

1. Preheat oven 350F

2. Preparing the peppers:

On a lightly greased baking sheet, place red peppers. Roast for
approximately 12 minutes turning occasionally.

Remove from the oven and peel the skin off.

3. In a small, lightly greased (use olive oil) saucepan, sauté the onion
until translucent (about 5 minutes). Set aside to cool.

4. In a food processor, puree the breadcrumbs and the water. Add just
enough water to create an even paste.

5. Finishing up:

Add the onions, the peppers, and the oil to the food processor and
bland until an even paste.

tasty

Muhammara (Lebanese Spicy Red Pepper Paste)

Added on 11:02 PM

Ingredients:

½ cup water
1 tsp cornstarch
1/3 cup lemon juice
2 cloves garlic, minced
2 tsp sumac
Salt and pepper to taste
1 head romaine lettuce, coarsely chopped
1 medium cucumber, peeled and diced.
2 large plum tomatoes, diced
4 stalks green onions, chopped
¼ cup fresh parsley, chopped
¼ cup fresh mint, chopped
1 medium green pepper, seeded and chopped
1 cup Arugala, thinly chopped (optional)
4 pita wedges, torn into bite size pieces and lightly toasted

Preparation:

1. Making the dressing:
In a small saucepan, mix the water and cornstarch over a medium-high
heat until thickened. Remove and mix the lemon juice, garlic, and
spices.

2. The salad:
In a large bowl toss the lettuce, tomato, cucumber, pepper, onions and
the parsley and mint. Drizzle the dressing and mix thoroughly.

tasty

Lebanese Fattoush Salad

Added on 10:59 PM

Ingredients:

4-lbs. tomatoes, peeled and diced
1 pound lean ground beef
3 onions, minced
5 garlic cloves, pressed
1 tsp. tomato paste
¼ C olive oil
¼ tsp. allspice, ground
¼ tsp. cinnamon, ground
½ C pine nuts
1/8 tsp. turmeric
salt and pepper to taste

Preparation:

1. Heat olive oil in pan.

2. Add pine nuts to toast, stirring constantly until they turn a golden brown, about 30 to 45 seconds.

3. Transfer pine nuts to a plate covered with paper towels to drain off excess oil.

4. Saute onions and garlic until onions are translucent.

5. On medium heat saute beef until all the pink is gone.

6. Add allspice, cinnamon, salt, and pepper.

7. Continue to stir and cook beef until it is crumbly.

8. Add tomatoes and tomato paste and cover.

9. Cook for 15 minutes on medium heat.

10. Reduce heat to medium-low, with cover tilted until sauce becomes thick.

11. Serve hot and garnish with pine nuts.

Turmeric

Bandora Yakhni (Lebanese Tomato Stew Soup)

Added on 10:28 PM

   Ingredients:

  (for 1 serving)

 1 cn Chick peas, 16 oz.
 3 tb Tahini (paste)
 3 Cloves garlic
 3 tb Lemon juice
 Parsley
 Paprika

Preparation:


Mix everything but last two items in blender. Pour in bowl. Sprinkle
parsley and paprika on top.

tasty

Humus Dip (Lebanese)

Added on 7:14 PM

Ingredients:

 1 lb Ground meat (beef or lamb)
 2 Med. onion
 A large handful of fresh mint
 A large handful of fresh watercress
 Salt
 Turmeric
 1 Egg
 Butter
 Tomato paste
 Split peas
 Rice

Preparation:

Cook same of rice and split peas (1/2-3/4 c. each) in
pan - with not too much water for 5-10 min.  Chop
onion with mint and watercress. Add about 1/2 t.  salt
and 1/4 to 1/2 t. turmeric on rice, then add onions
and mix with meat.  Add 1 egg.  Mix well. Coarsely
chop 1 med onion and put in pan with a little oil and
about 3 T. butter Saute, then add about 1/2 t.
turmeric, 3 T. tomato paste, salt (1/2 t.), and water
(about 1/2 saucepan). Bring to a boil. Make palm-sized
meatballs and place in boiling mixture. Cook about 1/2
hr. Serve in bowls with broth. Yogurt and pickles on
the side.

Turmeric

Sabzi Koofteh

Added on 7:11 PM

Ingredients:

• 2 lbs. Semolina
• 2 sticks Margarine
• 2 tsp Baking Powder
• 1½ cup Sugar
• 2 tbsp Tahini
• Water, as required

For Syrup
• 2 cups Sugar
• 1½ cup Water
• 1 tbsp Lemon Juice

Preparation:

•	For Syrup
•	Heat a pan and mix 1½ cup water and 2 cup sugar in it. Stir it occasionally.
•	Now, add lemon juice in it and remove from the flame when the sugar has dissolved. Let it cool.
	To Proceed
•	Take a pan and melt margarine in it.
•	In a bowl, put semolina and pour the melted margarine over it, along with water, sugar and baking powder.
•	Take the baking tray and brush it with tahini.
•	Pour the prepared mixture in the tray and spread it evenly.
•	Bake this mixture at 375 degrees F till it turns brown in color.
•	Remove from the oven and pour syrup over it when hot. Cut it into squares and serve.

tasty

Nammoura Recipe

Added on 1:28 PM

Ingredients:

• 1 leg of Lamb (de-boned) • Ύ cup Bulghur/ Fine Cracked Wheat • 1 White Onion • 1 tbsp Cinnamon • 1 tbsp All-spice • 1 tsp Salt • Olive Oil (for serving) • Sliced Onions (for serving)

Preparation:

•	Remove all fat from the meat and discard it.
•	Wash the bulghur thoroughly and soak it in water for 30 minutes.
•	Run the lamb meat through a meat grinder.
•	Chop the onion into small pieces and mix it with the meat.
•	Add in the cinnamon, all-spice and salt.
•	Run the meat mixture through the meat grinder for the second time.
•	Squeeze out all the water from the bulghur, using your hands or a sieve or cheesecloth.
•	Add the bulghur in the ground meat and mix well.
•	Taste the meat and adjust the seasoning.
•	Place one or two tablespoons of the meat on a plate.
•	Serve with pita or flat bread, olive oil and thinly sliced onions.

tasty

Kibbeh Nayeh Recipe

Added on 1:22 PM

Ingredients:

• 1 kg Lamb Fillet • 100 g Fat • Ό cup Vinegar • Ό cup Olive Oil • 1 tsp Ground Nutmeg • 1 tsp Cardamom Powder • 1 tsp Cinnamon Powder • 1 tsp Cumin Seeds, grounded • 1 tsp Cloves • 1 tsp All Spice • 1 tsp Black Pepper • 1 tsp Mistika • Salt, to taste

Preparation:

•	In a bowl, cut the lamb fillet and fat into thin strips.
•	In a separate bowl, mix well all the ingredients (except lamb fillet and fat), to prepare seasoning.
•	Now, mix the lamb and fat strips in the seasoning mixture and preserve overnight.
•	Heat a large non-stick skillet the next day and cook the lamb and fat strips over high heat, until the fat melts and the lamb strips turn brown.
•	Serve hot with Tahini sauce and salad.