Recipes - Page 7 of 9 - Lebanese Garlic Sauce

Samak b’Tahini, (Fish cooked in Tahini Sauce)

March 1, 2009 in Fish, Main Courses, Starters | Permalink

The combination of fish with tahini sauce makes this dish simply delicious. It is ideal for family and works well as a party dish, but it has to be served hot. You can prepare fish and sauce in advance, keep them separate and do the mixing just before serving. It also freezes well.

Serves 2 – 3 as a main course or 5 – 6 as a starter.

Ingredients

2 pieces of haddock or cod or any meaty white fish (skin on) weighing roughly 300 g / 11 oz washed and pat dried on a kitchen paper
3 large onions thinly sliced
2 tbsp vegetable oil and a little more to brush the fish
2tbsp lemon juice

For tahini sauce / tarator

2 fat cloves of garlic peeled and crushed to a paste
85 ml /3fl oz lemon juice
165 ml / 5 ½ fl oz tahini paste
150 – 200 ml /5 – 7fl oz water

For seasoning

Salt and freshly milled black pepper
Cayenne pepper or Paprika
A handful of chopped fresh parsley for garnish
Warm Arabic or Pitta bread to serve

You also need one medium-sized baking tray and a large frying pan

Method.

Preparing tahini sauce

Add about 1 tbsp lemon juice to the crushed garlic and mix. Now, tip the tahini paste into the garlic mixture and gradually stir in alternating between water and the remainder of lemon juice. You’ll have a lumpy paste to start, but don’t worry keep stirring with the spoon until all the ingredients are thoroughly combined and the sauce has reached a creamy consistency, not too thick (similar to a single cream, see the Sauces Section). Taste and adjust if necessary.

Preparing onion – fish mixture.

Pre-heat the oven 200 ºC / 400 ºF
Switch the hob to a medium setting. Heat up the oil and start frying the onions stirring from time to time, making sure that they are not sticking nor burning. Reduce the setting if necessary. We are looking for very softened onions, deep golden colour but not caramelised. It should take about 30 – 35 minutes.
Meanwhile prepare the fish. Brush generously with oil, drizzle lemon juice, then season with salt and freshly milled black pepper, wrap loosely in an oiled foil and bake in the oven for 10 minutes or more depending on how meaty the fish. Uncover the fish and bake for another 5 minutes then take it out. When it is easy to handle, flake the fish, if necessary remove bones. Keep it on the side.
Once the onions are cooked, add the flaked fish with ½ tsp of cayenne pepper or paprika (if you prefer a milder taste). Mix gently with the onions, the idea is to avoid mincing the fish, and cook for another 3 minutes.
Add the tahini sauce and stir gently. It should take 2-3 minutes for the mixture to bubble and it is then ready.
Transfer to a warm large bowl or to individual ones. Sprinkle cayenne pepper or paprika and add the chopped parsley as garnish. Serve immediately with warm bread.

Salatit Zaatar Akhdar (Fresh Thyme Salad)

March 1, 2009 in Salads, Side Dishes, Starters, Vegan, Vegetarian | Permalink

I prefer to use fresh Lebanese green thyme, it has long leaves, bigger than the lemon thyme that is commonly known in England. However, Lebanese thyme is only found in Lebanese stores during spring and summer. This is why I tried it with lemon thyme and it worked. Thyme salad makes an ideal appetiser, regardless of your eating habits, and guess what! It is very easy to make.

Serves 4

Ingredients.

1 bunch weighing 25 g / 1oz of lemon thyme, leaves picked washed and dried on a kitchen paper
1 or 2 spring onions finely chopped
1 tsp lemon juice
3 tbsp extra virgin olive oil
Seasoning: salt to taste
½ tsp sumac (optional)

Method.

1 Put thyme leaves and the chopped onions in a small salad bowl. Whisk lemon juice and olive oil, then toss into the thyme mixture. Season, taste and adjust if necessary.

2 Serve with Arabic bread or if you want to add a twist, thinly slice some Ciabatta bread, smear each piece with 1 generous tsp of the salad and enjoy with a well chilled drink.

El’ Ass Bi’Tahini (Taro / Colocasia Cooked in Tahini Sauce)

February 22, 2009 in Starters, Vegan, Vegetarian | Permalink

The Taro used in this recipe is the root (tuber) brownish one. Rich in calcium and iron, root Taro is an excellent source of energy and fibre. The traditional way we cook it with tahini sauce and chickpeas make it an ideal meal for vegans or non-vegans. This dish can be prepared in advance and re-heated, it also freezes well.

Taro Root (Colocasia)

If you wish to know more about the benefits of Taro, I included 3 websites at the end of the recipe.

Which one to buy?

Select a Taro that is firm and has no traces of mould. I normally go for the large ones (weighing about 1 kg / 2¼ lb) because they are creamier and richer than the small ones.

Word of advice

Root Taro contains calcium oxalate, a substance that can irritate both mouth and skin. So never taste the taro raw and preferably wear gloves when peeling raw Taro.

Serves: 2-3

Ingredients

50 g / 2 oz chickpeas soaked overnight in water with ¼ tsp bicarbonate of soda or the same amount of tinned chickpeas
550 g / 1¼ lb Taro / Colocasia
450 g / 1lb onions peeled and quartered
3 tbsp vegetable oil
300ml/ vegetable stock
Salt & freshly milled black pepper

Tahini sauce

2 cloves of garlic peeled and crushed to a paste
85 ml / 3 fl oz tahini paste
60 ml / 2¼ fl of lemon juice or for a sweet and sour taste, use half orange juice, half lemon juice
100 ml / 3½ fl oz water

Method

1. If you are starting with the chickpeas you soaked overnight, rinse them under cold water, transfer to a small saucepan, cover generously with water and add ½ tsp salt. Bring to the boil using high heat and removing any scum that forms on the surface. Once you’ve finished, reduce to a medium heat, cover and simmer for roughly 40 minutes, (you know the chickpea is cooked when you can insert a fork). Check once or twice whether you need topping up with hot water. The tinned chickpeas can simply be drained and used as is in section 3.

2. Peel the Taro / Colocasia protecting your hands with gloves, the skin is usually tougher than potato, so you need a sharp knife. Remove all the brownish muddy skin until you get to the firm, white flesh. Then halve the taro lengthwise and slice each half across into about 1 cm / ½ inch thick slices then into 1 cm cubes. Rinse them under tap water, then pat dry them thoroughly. Heat up 1 ½ tbsp of the oil in a pan and fry the Taro / Colocassia cubes until golden. Drain excess fat on a kitchen paper.

3. Heat up the remaining oil in a medium sized saucepan and sauté the onions. Drain chickpeas and mix in, cook until onions are soft. Now, add the fried Taro / Colocasia, season with salt and freshly milled black pepper, give the mixture a good stir, then pour in the stock. Bring to the boil, cover and let it simmer for about 7 minutes. Now, take the lid off and continue the cooking for another 5 minutes, by which time the Colocasia should be tender, not mushy and all the liquid has been absorbed. Stir in the prepared tahini sauce, mix it in thoroughly, give it 3 minutes to gently bubble, then switch off the heat.

4. There are 2 ways to serve: hot with plain rice which makes it a meal in itself. You can also serve it at room temperature with Lebanese bread or just on its own.

Suggested websites

http://www.nutritiondata.com/facts/vegetables-and-vegetable-products/2674/2

http://www.fao.org/wairdocs/x5425e/x5425e01.htm

http://www.thaifoodandtravel.com/features/taro.html

El Ass Me’li (Colocasia Chips)

February 19, 2009 in Side Dishes, Starters, Vegan, Vegetarian | Permalink

Although less fattening than those made from the potato, colocasia chips are equally delicious. Instead of frying the chips, as in the traditional way, I bake them as oven chips. Because of its high starch content, it is advisable to par-boil colocasia, so it becomes much easier to handle.

At home, we used to serve it with Garlic & Sumac dressing on the side, however, you can use whatever sauce you like.

Serves: 2-3

Ingredients.

· 550 g / 1 ¼ lb colocasia

· 1 ½ tbsp vegetable oil

· Salt and freshly milled black pepper

Dressing

· 1 fat clove of garlic peeled and crushed to a paste

· 2 tbsp lemon juice

· 4 tbsp extra-virgin olive oil

· 1 tsp sumac

Method.

Wash the colocasia and brush away any earth. Peel the colocasia and slice into chunky chips. Rinse a couple of times with cold water to get rid of the excess starch. Put in a saucepan of water, bring to the boil and cook for six minutes. Drain off the water and dry on kitchen paper.
Meanwhile, pre-heat the oven to 190 °C / 375 °F, then pour the oil into the baking dish and pop it in the oven for five minutes.
Next slide the dried chips gently into the hot oil, giving them a good coating. Season with salt and freshly milled black pepper, pop into the oven for 15 minutes. Take them out and turn them over, bake for another 15 minutes, at this stage, they should reach a light golden colour.
While you are waiting for the chips, simply mix the ingredients for the dressing.
Drain excess fat onto kitchen paper and serve hot, with the dressing in the middle, dip each chip in and enjoy.

Kibbeh

February 19, 2009 in Main Courses, Meat Dishes | Permalink

Most books define Kibbeh as a mixture of fine bulgar wheat (burghul) and ground meat. This is true in one sense, but on the other hand, there are other types like Fish Kibbeh or Vegetarian Kibbeh. Therefore, we could say that kibbeh is a mixture of bulgar wheat and onions with either meat, fish or vegetable. The most commonly known by Westerners is the meat one that I will start with.

Meat Kibbeh is basically a mixture of fine bulgar wheat (burghul), chopped onions and ground meat which is traditionally lamb. It is versatile because it can be served in a variety of ways: Raw, Baked and Kibbeh Balls (the ones that are deep fried and usually served as a starter). The latter is also used in soups or dishes made with sauces.

Kibbeh b’ Saniyeh (Baked Meat Kibbeh)

It is the easiest to make and actually, you could prepare it the day before, half baked and finish off the next day. You need lean lamb meat, that is why people go for the leg. However, I noticed recently that some brands of minced lamb are extremely good in terms of lean meat and have a low fat content. If you prefer the traditional way, then ask your butcher to prepare the meat for you including deboning, removing the fat and mincing. Kibbeh is also traditionally baked in a round baking dish, but a rectangular one is also fine. One more basic rule to mention is that whatever amount of meat you have, use less than half bulgar wheat to make the kibbeh.

Kibbeh

Serves 4 or more

Ingredients.

For the filling

1 – 2 tbsp vegetable oil
65g / 2½ oz pine nuts. If you are allergic to nuts, you can omit it
300g / 11oz onions finely chopped
300g / 11oz minced lamb
Salt to taste &freshly milled black pepper
2 tsp ground allspice
2 tsp ground cinnamon
1tbsp pomegranate syrup (optional, see glossary)

For Kibbeh

2 medium onions peeled and chopped
500g/1lb 2 oz minced lamb
225g/8 oz fine bulgar wheat (burghul), preferably brown (see glossary)
Salt to taste and freshly milled black pepper
2 generous tsp ground allspice & 1 tsp ground cinnamon. Alternatively, use Kibbeh spices that are available at Lebanese grocers
Vegetable oil to drizzle at the final stage
A small bowl of iced water to dip your fingers in

You also need a non-stick baking dish measuring 23 x 18 and 5 cm deep,

(9 x 7 x 2 inch)

Method.

Filling

Heat up the oil in a medium-sized deep frying pan and sauté the chopped onions for 2 – 3 minutes then mix in the meat, stirring from time to time to break the lumps. If using pine nuts, add half way through and cook until meat is browned. Season with all the prepared spices, taste and adjust, give it a good stir and switch off the heat. If using pomegranate syrup, stir in last and mix well. Leave mixture on the side while preparing the kibbeh.

Kibbeh

It is better to prepare the bulgar wheat (burghul) first. Put the bulgar wheat in a sieve and rinse it with cold water a couple of times, then squeeze it with your hands to remove excess water. Transfer to a bowl and keep it aside.

Put chopped onions in a food processor and blitz until finely chopped. Keeping the food processor running, add the meat in batches, followed by the spices and blitz until everything is smoothly combined. Transfer to a large mixing bowl, and start mixing in the burghul, this is when you need to moisten your hands with the cold water so you could manipulate or knead the mixture with ease, keep on mixing and kneading, moistening your hands in between, until all the burghul is combined. Return the mixture to food processor and blend for one minute or two until you achieve a smooth malleable kibbeh that looks like a paste. Taste and adjust seasoning if necessary. At that stage I like to chill it for ½ an hour before assembling.

Assembling

Prepare again a small bowl of iced water to dip your hands if necessary
Lightly grease the baking dish with vegetable oil
Now, divide the kibbeh dough in halves. Take the first half and divide it into 4 balls. Spread them within an equal distance from each other in the baking dish. Flatten each ball to about ½ cm / ¼ inch thickness. When necessary, moisten your hands with water and smooth down the kibbeh so in the end you have one uniform piece that covers the bottom of the baking dish. Now spread the filling evenly all over.
For the top part, divide as before the remaining half. Now because you need to cover the filling it becomes a little trickier. Dampen your hands with the cold water, take each ball and flatten it between your palms to the same thickness as before and lay it on top of the filling. If it is a rectangular or square baking dish, start from one corner, repeat the same process with all of them until you cover the filling including edges. Again smooth it together so it is uniform.
Cover and chill in the fridge for 20 minutes so that it cuts better.
Pre-heat the oven to 190 °C/ 375 °F
With a table knife, mark 4 quarters on the kibbeh. Starting with the first quarter, draw deep geometrical lines to achieve lozenges or square shapes (about 5 cm / 2 inches). Do likewise with the rest, you may need from time to time to moisten the knife with either water or oil. Finally, make a hole in the middle of the baking dish and drizzle the top layer with vegetable oil.
Bake for 30 – 40 minutes until the kibbeh has shrunk from the sides and is golden brown.
Serve hot, warm or even cold with yoghurt or fresh tomato salad, delicious also with Hoummous Bi Tahini.

Taratoor, (Tahini Sauce)

February 10, 2009 in Sauces | Permalink

Taratoor (Tahini Sauce) is an integral part of Lebanese cuisine. It is used either as an accompaniment or in the actual cooking of certain dishes. Taratoor that is used as an accompaniment to a dish should have a creamy like light mayonnaise consistency, if it is intended as a cooking sauce, then it should be a lighter consistency similar to single cream.

Makes 325ml

Ingredients

2 fat cloves of garlic peeled and crushed to a paste
85 ml / 3fl oz lemon juice
165 ml / 5 ½ fl oz tahini paste
150-200ml / 5 – 7fl oz water
Salt and freshly milled black pepper

Method

Add about 1 tbsp lemon juice to the crushed garlic and mix. Now, tip the tahini into the garlic mixture and gradually stir in alternating between water and the remainder of lemon juice. You’ll have a lumpy paste to start, but don’t worry, keep stirring with the spoon until all the ingredients are thoroughly combined and the sauce has reached a creamy consistency. Taste and adjust if necessary.
If you are using the sauce as an accompaniment you leave it with a creamy thickness.
If you are using it for cooking, thin it down so it is better absorbed by other cooking ingredients.

Sfouf, (Lebanese ‘Yellow’ Cake)

January 26, 2009 in Desserts | Permalink

This cake is easy to make, is very light and has no eggs, the combination of flour and semolina gives it a crumbly taste. The traditional way consists of using olive oil and water which makes ideal for vegans, vegetarians and non-vegetarians. However, you can also substitute water for milk, and it works very well. Another tradition is that we usually grease the baking tray with tahini paste.

The advantage of this cake is that it keeps well and it is ideal for outdoor eating like picnics because it is not messy or sticky.

Makes about 12 to 15 medium/ 20 squares.

Ingredients

· 125 ml / 4 fl oz warm water or milk

· 200 g / 7 oz caster sugar (preferably golden caster sugar)

· 200 g / 7 oz plain flour

· 100 g / 4 oz fine semolina

· 1 tbsp turmeric

· ½ tsp ground anis

· ½ tsp baking powder

· 65 ml / 2½ fl oz extra virgin olive oil

· 25g / 1 oz pine nuts or blanched almonds

· 1 tbsp tahini paste to grease the baking tray

You also need a non-stick baking tray measuring about 15cm x 24cm, 5cm deep (6 inch x 9½ inch, 2 inch deep). Grease using only the tahini paste.

Method

Pre-heat the oven to 180 °C / 350 °F
Put the sugar in a jug and pour over the warm milk or water, stir with the spoon until the sugar is diluted. Keep it on one side.
You can do the mixing by hand or simply use an electric mixer or food processor, either way, follow the same order. Mix all the dry ingredients, then add the oil gradually, making sure that it is all incorporated. Now, add the sweetened milk or water and mix well together, use an electric mixer if you have one, it is much quicker and less arduous. The mixture should be paste-like with a wonderful yellow colour.
Pour the mixture into the baking tray, smooth the surface with the spoon then scatter the nuts on top and gently push them down with a fork so that they stick to the surface of the mixture.
Bake for about 30 minutes or until when you insert a wooden skewer it comes out dry. Remove the cake from the oven, let it cool in the baking tray, then cut into squares or diamonds shapes. Stack on the serving plate and put it in the middle of the table, so people can help themselves while sipping their coffee or tea. Otherwise, once it is completely cold, put it in airtight container and leave in a cool place. It keeps well for up to 5 days, if it lasts!

Hindbeh B’zeyt, (Endive in Olive Oil)

January 26, 2009 in Starters, Vegan, Vegetarian | Permalink

There are different varieties of endive but the one we use in this recipe (as shown in the photo) has a rosette of curly leaves dark green at the tips but lighter nearer the stem. Native to both China and the Mediterranean, it was grown on board English navy ships during the 16^th century to prevent scurvy: http://thefoody.com/basic/vegce.html

It has multiple nutritional values (you could read about it on the websites I included at the end of the recipe) and is a delight for vegans, vegetarians and non-vegetarians. I haven’t seen this type of endive in Western supermarkets; however, it is available in Lebanese, Greek and Turkish grocers during the winter season.

Traditionally, it is cooked with olive oil and onions, but I also included garlic because it adds a lovely flavour. Some people boil it beforehand; I prefer to let it wilt while absorbing the flavours of the onion-garlic mixture.

Serves 2-3

Ingredients.

500g/1lb 2oz endive
4 medium onions: one finely chopped and 3 onions thinly sliced
4 medium cloves of garlic peeled and crushed
3tbsp vegetable oil
3tbsp olive oil
2 tbsp lemon juice and 1 lemon cut into wedges to serve
Seasoning: salt & freshly milled black pepper

Utensils. You need a medium sized pan and a medium frying pan

Method

1. Cut and discard the very bottom ends of endive which may still have soil on them, then wash until you get rid of the grit. Drain the endive then dry on a tea towel. Now, take bunches of the endive and cut across the stem in 3 cm / 1¼ inch strips.

2. Heat up the vegetable oil in the frying pan and throw in the sliced onions, fry stirring occasionally until they become crispy brown but not burnt. Drain on a double layer of kitchen paper. Keep aside.

3. While the onion is cooking, you could make a start with the endive. Heat up the olive oil in the pan and stir in the finely chopped onions, let them cook for about 3 minutes then add the garlic and cook for another minute. Add the endive in batches to the mixture, stirring each around with a wooden spoon so that they absorb the other flavours. Season then cover and let the whole mixture cook for about 15-20 minutes, at that stage the endive should be tender.

4. This dish is usually served at room temperature but it is also nice eaten hot. Just before serving drizzle with the lemon juice and scatter the crispy onions on top, place some lemon wedges around the dish. Eat with Arabic or Pitta bread

http://www.juicing-for-health.com/endive-nutrition.html

http://www.wisegeek.com/what-is-curly-endive.htm

Shorbet al Ima, (Tomato Soup with Kafta-balls)

January 13, 2009 in Soups | Permalink

Serves: 4-6

Heart warming, this soup is rich and suitable for cold winters. It can be made with balls of kafta or simple meatballs. For the kafta-balls, you need ½ quantity of the kafta mixture (see recipe illustrated in Main Course section).

Ingredients

For meatballs (as a quick alternative to making kafta)

275 g / 10 oz minced lamb / beef
1 small onion finely chopped
1 tbsp vegetable oil

For soup

1 kg / 2lb 4oz ripe tomatoes or similar amount of tinned Italian chopped tomatoes
1 medium onion thinly sliced
1 tbsp vegetable oil
1.6 litres / 2¾ pints of beef stock
20 g / ¾oz vermicelli broken into small pieces approximately 3 cm / 1¼ inch in length
25 g / 1oz fresh parsley finely chopped

Seasoning: salt, freshly milled black pepper and allspice

Method

Season the minced meat with salt and freshly milled black pepper and ¼ tsp allspice, mix with onions and blitz the mixture. Shape the mixture or kafta into small balls, the size of marbles. Heat up the oil in a large frying pan and sauté the balls until lightly browned. Drain excess fat on a kitchen paper. Keep on the side.
In a heat proof bowl pour boiling water over tomatoes and leave for 1 minute, then discard the water and let them cool down a bit before peeling off the skin. Chop them. Alternatively, use tinned chopped tomatoes.
Heat up the oil in the saucepan soup and sauté the onion until soft, add chopped tomatoes and give it a good stir.
Add beef stock to the tomatoes and onions mixture, season, give it a good stir and check the consistency of the soup. If it is too thick, thin down with water. Bring to the boil then let it simmer for about 30 minutes after which you add the kafta-balls or meatballs followed by vermicelli. Cook for another 10 minutes or until the vermicelli is cooked. Taste and adjust seasoning if necessary.
Serve bubbling hot with generous amount of freshly chopped parsley sprinkled on top.

Dloo bi-Tahini, (Swiss Chard Stalks with Tahini Sauce)

January 13, 2009 in Starters | Permalink

An unusual combination of Swiss Chard stalks with tahini sauce to produce a light tasty starter, suitable for vegans, vegetarians and meat eaters. The secret of preparing this dish lies in not overcooking the stalks, this is where you have to be careful. Contrary to what you might think, there is no wastage because the Swiss Chard leaves could be used for making soup (Swiss Chard Soup is included in Soups), or as filling in the savoury pastries (Swiss Chard Turnovers).

Serves 2-3

Ingredients

600 g / 1lb 2¼oz Swiss Chard thoroughly washed. Cut off the stalks, keeping the leaves for soup, wash thoroughly. This makes about 140 g / 4¾oz of stalks suitable for the salad.
100 ml / 3½ fl oz of tahini sauce (see recipe in Sauces).
1 tbsp of chopped fresh parsley for garnish.
1 tbsp pine nuts and a little olive oil to fry them (optional).
Seasoning: Salt and freshly milled black pepper.

Method

Prepare the tahini sauce as described in Sauces.
Fill a small pan with enough water to cover the stalks, add some salt and bring to boil, meanwhile cut up the Swiss Chard stalks to 2 – 3cm / 1 – 1¼ inch pieces and if the stalks are tough, pull off the stringy fibrous material and discard. Drop them in the boiling water, reduce the heat and simmer for 5 – 7minutes, checking the texture with a fork. The idea is to get them cooked while holding their shape without becoming mushy. Drain them and if necessary put them on a kitchen paper to absorb the extra moisture because we want them to absorb the flavour of the tahini sauce. Let them cool slightly.
Transfer to a serving dish, add the sauce and mix gently but thoroughly, season and taste, adjust if necessary. Scatter the chopped parsley all over and serve with Arabic bread.
If using pine nuts, just before serving, heat up 1 tsp of olive oil in a small frying pan throw in the pine nuts, sauté until golden brown, then sprinkle the pine nuts all over the dish and serve at once.

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