Wednesday, February 14, 2018

Mloukhiye Recipe

Mloukhiye in a serving dish

I believe there are many ways to cook Mouloukiye in lebanon, and also in other Arab Countries, but my recipe is the traditional family one.


1 kilo of fresh Mloukhiye (or the frozen one if you don’t find the fresh)finely chopped
250 grams of cube meat
1 bunch of fresh coriander
7 clove of garlic
1 small onion finely chopped
salt, seven spices
1 teaspoon dried coriander
vegetable oil


Fry the meat  in  oil in the pressure cooker until it turns dark brown from all sides

Add a teaspoon of salt and another teaspoon of seven spices, cover with water and cook until it is tender, it will take about 15 minutes in the pressure cooker

In a pot heat some oil and fry the onion until golden

Add the Mloukhiye to the onion and mix for about two minutes

Put the cooked meat over the onion and Mloukhyie and put water just to cover, reduce the fire,cover the pot and let it simmer

In the meantime wash the fresh coriander and chop into very small pieces, mix it with the crushed garlic and a teaspoon of salt and the dried coriander

Heat 1 tablespoon of vegetable oil in a small saucepan and fry the mixture of garlic and coriander until golden brown

Add the coriander to the Moloukhiye pot and cook for more 5 minutes

Add the lemon juice and put the fire off

Now that the Mloukhyie is ready we need to serve it.

For serving we need:

Toasted pita bread
2 small onion finely chopped
Lemon juice or red vinegar (as you desire)
Boiled chicken
Cooked rice

Serving method:

- In a plate place the toasted pita bread and break into small pieces
- Over the bread put the rice, then the Mloukhiye
- On the top place some pieces of boiled chicken
- At the end put on tablespoon of the chopped onion with lemon juice or vinegar

Hummus with Ras Asfour Recipe

Hummus with Ras Asfour

I believe that everybody is familiar with our traditional plate Hummus (Chick Peas with Tahini). Lebanon entered the Guinness Book of World Records when our Lebanese Chef’s prepared the biggest plate of Hummus ever. However, I don’t think that many of you know what is Ras Asfour, which translated literally means “the head of the bird”. Ironically, it is actually sheep’s meat cut into small sized pieces, nearly as big as a bird’s head, hence the name. Today I made a plate combining hummus with the Ras Asfour meat.

I brought the meat from the butcher in small cuts and I cut it into even smaller pieces. Sheep meat is not lean, so I had to remove some of the fat, but leave enough to keep the meat tender.

Note that you can eat these two separately and each will taste delicious on it’s own.

Ingredients for the Hummus:

2 cups of chick peas
1 teaspoon of baking soda
1 cup of Tahini
3 lemon squeezed, salt
2 clove of crushed garlic

Preparation for the Hummus:

Soak the chick peas in a large bowl of water and baking soda, for 12 hours at least. The peas will increase volume after soaking.

Drain them from the water, wash thoroughly and boil in salted water. It will take about one hour and a half for the chick peas to be cooked. When you see a white foam forming on the top of the water, remove it and keep boiling

When the chick peas are soft, drain from the water again and mash them, you can use whatever you have for this purpose (a food processor, blender, etc)

Add the crushed garlic, the salt, the Tahini and the lemon juice and mix well. Adjust the taste of salt and lemon as you desire

Now that the Hummus is ready you can prepare the meat of Ras Asfour.

Ingredients for the Ras Asfour meat:

200 grams of tender sheep meat cut into small size
1 small onion finely chopped
1 tablespoon of grenadine of molasses
1 tablespoon vegetable oil
1 teaspoon salt, 1/2 teaspoon seven spices


In a small saucepan heat the oil and fry the onion

When it becomes golden color add the meat and fry until it turns very dark, add a small cup of water and cover, let it cook on very low heat until the meat is tender

When it is done add the salt, seven spices and the grenadine of molasses

Now that you have everything ready, place the chick peas in a plate, on the top put the cooked meat. For decoration and taste, add some fried pine seeds on the top of the meat and some olive oil.

How to Make Fish Vegetarian Kibbeh: a Promise of Delight!

Fish Vegetarian Kibbeh

Fish Kibbeh is a delight of vegetarian meal that has the bonus of being fulfilling yet light. It ensued as a healthier and lighter version of the original meat Kibbeh our cuisine is well-known for. I believe that an overview on Kibbeh is in order here.


Servings:  8 portions

500 gr Fish Filet

2 Kg Potatoes
1 medium Onion
1/2 bouquet Fresh Cilantro
4 cloves small Garlic
2 tbsps Croutons
4 tbsps Lemon Juice
2 tbsps Walnuts
1 tsp Salt
Vegetable Oil
White Pepper
Black Pepper

1 medium Tomato
Lettuce Hearts



1- In a pan, over medium-high heat, pour the 2 tbsp of oil and mix in the chopped cilantro and mashed garlic.
2- Cook for about 15 minutes, or until the cilantro wilted.
3- Put aside.


1- Preheat oven to 250°C ( approx. 482°F).
2- Season both sides of the fish pieces with some salt and white pepper.
3- Place them in a non-stick oiled pan in the oven.
4- Bake for 20 minutes.
5- Flip them gently, and bake for another 10 minutes.


1- Preheated oil and fry the sliced onions until golden.
2- Meanwhile, mix the cilantro mixture with lemon juice and walnuts.
3- Season with salt, white pepper and black pepper.
4- Part the fish in smaller pieces and add them and the mixture on the frying onions.
5- Mix very well, and cook on low heat for 5 minutes while stirring.
6- Put aside to cool.


1- Preheat your oven to 250C to ready it for the next phase.
2- Divide the smashed potatoes in 2 parts.
3- Lay one part in a non-stick, oiled baking pan, covering all the surface.
4- Spread over the fish stuffing.
5- Lay the 2nd part of the potatoes on top. (See below for the easier way to do this part).
6- Add a layer of smashed croutons all over the surface.


1- Divide the 2nd part of the smashed potatoes in various balls.
3- Flatten each between your palms, and place them side by the side on top of the fish stuffing until all is covered.
4- Damp your hands and gently dub it all to close the gaps then to spread the layer as equally as possible.


1- Place the pan of Kibbeh in the preheated oven and bake for 20 minutes.
2- Switch the heat to the upper top and bake for 5 more minutes to golden the surface.
3- Serve the Kibbeh from the oven to the table and cut when serving on the plates.

NOTE: You may also cut it in 8 equal rectangles and place them on a serving plate.

Serve hot or warm.



1- While the Kibbeh is baking, I cut a medium-size tomato into a flower-shape, and prepare some lettuce hearts for the decoration.

2- When the Kibbeh pieces are placed on the serving plate, I gather some of the smallest lettuce hearts around the tomato, and place the set on the center between the pieces of Kibbeh.
I then add some lettuce hearts on both sides of the plate.

Lettuce hearts could be substituted with similar greenery of your choice. Be elegantly creative!

Grilled Lebanese Kibbe Recipe: Kibbeh E’rass Mishwiyyeh

Grilled Lebanese Kibbe

Author: Esperance Sammour
Recipe type: Middle Eastern, Lebanese, Lunch, Diner
Prep time:  55 mins
Cook time:  40 mins
Total time:  1 hour 35 mins

Our Lebanese Stuffed and Grilled Kibbe Recipe is an authentic recipe popular in the villages of North Lebanon.


Kibbe Dough Ingredients
1 lb of lean ground goat meat (or lean beef thigh meat)
1.5 cups of thin light + dark mixed Burghul (cracked wheat)
1 medium size red onion
¼ bunch of green mint (leaves only)
a few leaves of wild green marjoram (optional)
¼ teaspoon of cinnamon powder
½ table spoon salt
½ table spoon Arabic 7-spices
4 cubes of ice

Kibbe Stuffing Ingredients
5 ounces of goat or lamb fat (you can also use beef fat) **
1.5 medium size red onions
½ bunch parsley (stems cut away)
½ bunch mint (stems cut away)
½ teaspoon salt
½ teaspoon of hot chilli Powder or to taste


Kibbeh Dough Preparation Method

  1. Add all Kibbe Dough ingredients to the food processor with 4 cubes of ice, but except for the Burghul we'll add it later.
  2. Run on high speed for about 2-3 minutes until everything is well blended together and the meat turns doughy and sticky. We used ice so the meat doesn't heat up and cook.
  3. Rinse the Burghul and dry it well with a paper towel then add to a bowl where you would mix and knead it well with the Kibbe paste from the food processor.
  4. Take resulting dough back for a quick 1 minute food processor run. Your Kibbe dough is now ready for molding.
Kibbe Stuffing Preparation Method
  1. Cut the fat into small chunks, add to food processor along with all other stuffing ingredients and grind at high speed for about 3-5 minutes. You will get a better texture if the fat is grounded while still frozen. You now have the stuffing ready.
Molding and Cupping the Kibbe
  1. Use a shallow spice bowl (about 6-8 ounces in size) or equivalent to mold the Kibbe. And to speed up the process, you could split the Kibbe dough into small rolls/balls a bit larger than a golf ball.
  2. Make sure that your hands are wet with water when you’re molding the Kibbe so it doesn’t stick
  3. Wet a plastic sheet (cellophane) with water and flatten a chunk of Kibbe dough on it into a ⅓ inch patty
  4. Add 1 to 1.5 table spoons of stuffing in the middle of the patty
  5. Place another wet sheet of plastic in the spice bowl, take another chunk of Kibbe dough and spread it evenly inside that bowl and press it against its insides to a ⅓ inch thickness
  6. Place Kibbeh mold on top of the flattened kibbeh patty and press downward until you cut through.
  7. Slowly pull plastic sheet away then lift up from the spice bowl
  8. Gently turn over Kibbeh “head” away from the other plastic sheet and place on a lightly oiled aluminum foil or plate. Your Kibbeh “head” is now ready to be cooked.
Grilling the Kibbe
  1. Once ready grill kibbe "heads" on BBQ grill for about 30-40 minutes (or bake in Oven)
  2. Be careful carrying the raw Kibbe head to the grill as they can collapse easily.
Storing the Kibbe
  1. If you make extra Kibbe heads and you want to store them do the following:
  2. Lay them on a tray in a freezer overnight
  3. Once frozen, place them in airtight ziplog bags back in the freezer. They can last 3-6 months.
  4. Once ready for cooking, place the frozen Kibbe head on the grill (no need to thaw it) and cook for 40 minutes until light brown.

Monday, February 12, 2018

Lebanese Vegetarian Stew ~ Warm Spices, Chickpeas & Potatoes Recipe

Lebanese Vegetarian Stew in a Dish

by Vintage Kitchen

Author Notes: Stews are so warm and comforting, aren’t they? They’re also easy, one-pot cooking. Affordable, transportable and wholesome, I rely on them as a healthy source of protein and nourishment. It’s also a plus that they reheat well.

Are you sick of cold salads but still want to eat more vegetables? Do you love the warm, bright, healthy flavors of Middle Eastern cuisine? Stick with me. I’ll show you a recipe that will make you happy. I’ll reveal my Lebanese Grandmother’s secrets.
Like my Lebanese grandmother taught me, adding a little bit of cinnamon and some dried mint to Arabic dishes is the key to authentic flavor. Have you ever wondered what makes meals from Lebanese cuisine taste so good? Chances are there are pinches of subtle spices and dried herbs in each dish. The cinnamon is cozy and the mint is fresh. My grandmother put them in everything from stuffed grape leaves to stews like this one. Your kitchen will smell divine as it’s cooking. Trust me, the mint and cinnamon work in this stew. Every time I bring one of these vegetable dishes to my neighbor or to my coworkers they ask for the recipe.

Both oregano and mint retain their flavor once dried. They’re perfect in this stew.

Regular baking potatoes are added to give the stew some body and substance. The starch in the potatoes helps thicken the sauce, producing a rich and satisfying stew with no added fat.

I love Pomi Tomato products for their unmatched clean, garden-ripe taste. They come in a box instead of a can. If you can’t find them, good quality tomato puree is fine too.

The stew is started on the stove and finished in the oven for even cooking and a delicious, homey flavor.

Wine gives another layer of flavor to this dish. I often don’t want to open a bottle to use in a recipe so I keep a bottle of dry or extra dry vermouth in the fridge. I use vermouth in place of white wine in most of my savory dishes. You can also omit the wine or vermouth with good results.

Finish it with a drizzle of good olive oil, a dollop of Greek yogurt and/or some freshly chopped parsley. If you’re serving a crowd, some olives, feta and pita bread rounds out the meal. (less) —Vintage Kitchen

Makes a large pot full

2 medium onions, diced
1 large bell peppers, chopped. You pick the colors. I like green peppers in this stew
3 garlic cloves, minced. I use a mirroplane zester or garlic press to mince it.
3 baking potatoes, peeled and chopped.
1 16 ounce cans of chickpeas, rinsed and drained
1 16 ounce can of white beans, rinsed and drained
1 26.46 ounce box of Pomi Strained Tomatoes or a 28 ounce can of tomato puree
13 ounces or a generous 1-1/2 cups of canned crushed tomatoes
1/4 cup of white wine or a couple of splashes of dry vermouth (optional)
1 1/2 cups of vegetable broth
Drizzle of honey or about a teaspoon of sugar to balance the acid in the tomatoes.
1 teaspoon of dried oregano. Rub it between your fingers to release the flavor.
1/2 teaspoon of dried marjoram (optional)
1/2 teaspoon of dried mint
A couple of pinches of ground cinnamon
Olive oil for cooking and drizzling
Sea salt or kosher salt and fresh cracked pepper to taste
Serving options: Freshly chopped parsley, flaky sea salt, a drizzle fruity olive oil, Greek yogurt

In a large dutch oven or an oven safe pot with a lid, saute the onions and bell pepper on medium to medium high heat with some olive oil, salt and pepper. It helps to cover the pot. Add a little water if you don’t want to use too much oil to steam-saute them. Once the pepper and onions are soft, add the potatoes, garlic, chickpeas, white beans, tomatoes, vegetable broth, wine/vermouth, sugar, dried herbs, spices, bay leaves and more salt and pepper. Bring to a gentle boil. Immediately turn down the heat, simmer, covered for about 5-7 minutes. Meanwhile, preheat the oven to 350 degrees. After 5 minutes of stove top simmering, place the pot in the oven and cook for an additional 30-40 minutes or until the potatoes are tender. When the stew is finished cooking, remove bay leaves. Adjust the salt and pepper. Also add a pinch more of dried oregano, mint and cinnamon. Serve with any of the suggestions listed in serving options above. Enjoy!

Soup with Meat Balls ( Shawrabt el Ima) Recipe

Soup with Meat Balls ( Shawrabt el Ima) in a dish


300 grams minced beef
1/2 cup short grain rice ( I use the Italian one)
1 tablespoon tomato puree
1 teaspoon salt
1/2 teaspoon black pepper
1 small onion, finely chopped
1 bunch parsley, finely chopped
1 tablespoon corn oil


1. Mix the meat with half teaspoon salt and a dash of black pepper, and shape it into small balls

2. In a pot, heat the oil and fry the meat malls until brown, remove them and place on a kitchen towel paper to remove the excess of oil

3. In the same oil fry the onion until slightly golden, the add the rice and cover with about 5 cups of water. Let it boil, then simmer covered on low fire until the rice is tender, then add the meat balls

4. Add the tomato puree to the soup, add the remaining salt and pepper and adjust the seasoning.

5. Cover and let it cook slowly for few minutes

6. When you put the fire off, add the chopped parsley

Easy Hummus with Tahini Recipe

Easy Hummus with Tahini in a serving dish

Active Time N/A
Total Time 20 MIN
Serves : Makes 1 1/2 cups


One 15-ounce can of chickpeas, drained,
1 tablespoon of the liquid reserved
1 small garlic clove, smashed
1 tablespoon fresh lemon juice
1/4 cup tahini
Extra-virgin olive oil
Pinch of sweet smoked paprika
Kosher salt
Pita chips or crudités, for serving

How to Make It

In a food processor, combine the chickpeas with the liquid, garlic, lemon juice and tahini and puree to a chunky paste. Scrape down the side of the bowl. Add 2 tablespoons of olive oil and the paprika and puree until smooth. Season the hummus with salt, drizzle with olive oil and serve with pita chips or crudités.

Make Ahead
The hummus can be refrigerated for up to 5 days.

One serving 119 cal, 19 gm carb, 6 gm fat, 0.7 gm sat fat, 5 gm protein, 5 gm fiber.


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