Recipes - Page 8 of 9 - Lebanese Garlic Sauce

Chicken Shawarma, (Chicken in a Wrap)

January 12, 2009 in Main Courses, Meat Dishes | Permalink

Chicken Shawarma is another popular dish that can be prepared at home and taste good, the main thing is to use the right spices, and Khoubis Arabic bread (the one you can actually wrap). Shawarma spices are ready prepared and available at all Lebanese grocers, otherwise, you can prepare them yourself.

Serves 4 people

Ingredients

1 kg / 2¼ lbs chicken thighs, preferably skinless & boneless.
Arabic bread, medium sized, allow 1 bread per person which gives 2 wraps.
Pickled cucumbers, allow 1 or 2 per person. Some people prefer pickled sweet peppers, that is why some restaurants often serve it on the side.
Toumeh which should be prepared in advance (see below).

For the marinade:

5 cloves of garlic peeled and smashed to a paste.
150 ml / 5fl oz lemon juice or malt vinegar.
2 tbsp olive oil.
1 tbsp shawarma spices, (or mix together in the ratio 2 parts allspice, 1 part black pepper and ½ part of cinnamon).
You also need a Pyrex or a glass dish to marinate the chicken.

Method

1. Wash and pat dry the chicken thighs, then put them in a Pyrex or glass dish.

2. Whisk together all the ingredients for the marinade and pour over the chicken thighs, making sure that every single thigh is well coated. Cover the dish and leave it in the fridge for at least 4 hours, even better overnight.

3. When you are ready to serve, pre-heat the oven to 180 ºC / 350 ºF. Pop the chicken in its marinade, covered into the oven and bake for 40-45 minutes, checking it once. After that, take the lid or cover off and bake for another 5-10 minutes, by which time the marinade liquid should have dried up but the thighs should still be moist.

4. While the chicken is cooking, slice the pickled cucumbers into long strips and put them in a dish so people can help themselves if they like.

5. When the chicken reaches its last stage, you could warm up the bread and pass it around, so each person can open it up, making it ready for the filling. Note that Arabic bread does not take long to warm and can quickly get hard if overheated.

6. Slice each thigh into chunky pieces (debone if necessary) and fill the warmed bread, top it with Toumeh (garlic sauce), finishing off with the pickled cucumber slices (this is optional, for some people do not like it), roll it up and eat it straight. Use a paper napkin round the bread to catch any excess juices.

The oven temperature we use is usually for a conventional oven. If you have a fan one, you need to reduce the temperature by about 20ºC.

Adas b’ Hamoud, (Swiss Chard and Lentil Soup with Lemon Juice)

January 12, 2009 in Soups | Permalink

Suitable for vegetarians and vegans, this soup is easy to make, yet it is deliciously flavoured with simple ingredients, it is also light which makes it an ideal starter. Another thing is that you could make the soup with the whole Swiss chard or, if you like experimenting, use the leaves only for the soup and reserve the stalks for a delicious starter called Dloo bi tahini (SwissChard Stalks With Tahini Sauce).This recipe is included in the Starters section.

Swiss chard is rich in multiple nutrients and more importantly is suitable for a healthy diet. I included, at the bottom of this recipe, references to 2 websites that will tell you more about it.

Swiss Chard

Serves: 4-6

Ingredients

550 g / 1lb¼ oz Swiss chard washed thoroughly. Drain excess water cut off and discard the dirty bottom ends of the stalks, then chop into strips across about 2 cm / ¾ inch.
150 g / 5oz green lentils rinsed
1 medium onion finely sliced
1 head of garlic, cloves peeled and crushed
100 ml / 3½ fl oz olive oil
1.75 litres/ 3 pints water
3 tbsp lemon juice or more to taste
Seasoning: salt and freshly milled black pepper
Spring onions one onion per person (optional)
Extra virgin olive oil (optional)

You also need one medium sized and one large sized deep pan.

Method

Place lentils in the medium-sized saucepan, cover with water about 800ml / 27 fl oz and a good pinch of salt. Bring to boil and simmer for 20 minutes only, half the cooking time required, then drain them reserving the cooking liquid for the soup.
Meanwhile, heat up half of the olive oil and fry the onions for 3-4 minutes then add half of the crushed garlic and fry for further 1mn. Add Swiss chard into batches coating them with the garlic-onions mixture.
Now add the drained lentils, give the whole thing a good stir, season then add the reserved liquid from the lentils and the remaining water.
Bring to boil and let it simmer for roughly 20 minutes. 5 minutes before the finishing time, stir the lemon juice into the remaining garlic and oil, mix thoroughly and add the mixture to the soup. Taste again and adjust the seasoning if necessary.
Serve bubbling hot, and if you like top off with finely chopped spring onions. Some people like a little drizzle of extra virgin olive oil.

Variation

You can make it richer. Take 20 g / ¾ oz of plain flour, season and mix with enough water to make a small quantity of dough. Roll out to a thin layer about 2mm/ 1/10 inch and cut it into squares about 2 cm/ ¾ inch or any shape you like and drop them into the Swiss chard mixture as soon as it starts boiling. If you opt for this, increase the amount of water by 300ml/ ½ pint.

Swiss Chard Soup

References:

http://www.whfoods.com/genpage.php?tname=foodspice&dbid=16

http://www.great-workout.com/nutrition/vegetables/swiss-chard-nutrition-facts.cfm

Atar, (Lebanese Sugar Syrup)

January 12, 2009 in Desserts | Permalink

In Lebanon, atar or sugar syrup is a frequently used component in most sweets and pastries, the good thing about it is that you can alter the quantity according to your own taste. The basic rule for making atar or sugar syrup is whatever quantity of sugar you want, use less than half of the same amount of water. However, if you want to make it thicker, you can reduce the amount of water and vice versa, if you want it thinner, you increase the amount of water. Also, another thing to remember is that the more you boil it, the more it thickens. Another good news is that atar or sugar syrup can be prepared well ahead of time, and stored in a cool place for a couple of weeks. Here is the recipe for atar or sugar syrup that is most likely to be used.

Makes 200ml / 7 fl oz

Ingredients.

200gms / 7oz granulated sugar
water 75ml / 2¾ fl oz
1 tsp lemon juice
1 tbsp orange blossom water
1 tbsp rose water

Method.

Using a medium heat setting, mix the first three ingredients together and bring them to the boil stirring occasionally. Let the mixture simmer for about 3 – 4 minutes, until it reaches a stage where the syrup coats the back of a spoon. Just before you switch off, stir in rose and orange blossom water.

Leave it to cool before using.

Lebanese Desserts

January 12, 2009 in Desserts, General | Permalink

The Lebanese custom after finishing a meal is to serve a selection of the seasonal fruits. Sweet pastries, such as baklawa or heavy dessert are served in smallish quantities with Turkish coffee or minted tea. Desserts in Lebanon are also associated with special occasions, Kellaj for instance is eaten during the holy month of Ramadan, whereas mamoul (nut pastries) rass bil-tamer (date pastries) are consumed during the festivities of Easter, meghli (spiced fragrant rice pudding) used to be served to celebrate the birth of a baby boy but nowadays, it can be either.

Ashtaliyyeh, (Milk and Cornflour Pudding)

January 12, 2009 in Desserts | Permalink

It sounds like muhallabiyeh which is partly true, except we use in this recipe sugar syrup instead of sugar. It is light and the taste of rose and orange blossom water gives it that bit of extra freshness which feels agreeable after the main course. Serves: 4 – 6

Ingredients

1 quantity of atar sugar syrup (see recipe)

For ashtaliyyeh:

1 litre / 1¾ pints milk
75 grms / 3oz cornflour
1 tbsp of each rose water & orange blossom water
75 grms / 3oz pistachio nuts coarsely ground

Method.

Dilute the cornflour with some of the milk before stirring it into the saucepan containing the remaining milk.

Using a medium to high heat setting, bring everything to the boil stirring constantly until the mixture has thickened. Reduce the heat to its lowest and let it simmer for 3 – 4 minutes while continuing stirring.

Just before the finishing time add the rose and orange blossom water. Give it a final stir and switch off the heat.

Pour into individual bowls and let it cool then transfer to the fridge and chill for a couple of hours.

When you are ready to serve, drizzle sugar syrup on top of each bowl, just enough to sweeten the taste then sprinkle a generous quantity of pistachio nuts. Pass round the sugar syrup so people can add more if they want.

Variations.

You can substitute pistachio nuts for blanched almonds or pine nuts. If you are allergic to nuts then you can omit them completely.

In summertime, my mother used to crush iced cubes really finely and sprinkle these on top. What would happen is that as you tuck the spoon in, the ice will mix with the ashtaliyyeh and syrup thus giving a melting cooling taste which is quite refreshing. In this instance, you can omit the nuts.

Tabbouleh (Parsley and Bulgar Wheat Salad)

January 11, 2009 in Salads, Starters | Permalink

Suitable for vegans, vegetarians and meat eaters, tabbouleh works well as a starter, a healthy snack and as an accompaniment to barbecued chicken.

Lebanese tabbouleh is mainly made with parsley and tomatoes. Another authentic ingredient is the fine bulgar wheat or burghul and not couscous as it is generally sold in supermarkets. The amount of burghul can vary according to taste and in the past, as far as I remember, the less you put of it for the guests, the more appropriate it was considered. Another important thing is, do please avoid using a food processor because the real taste lies in the way you treat and chop the ingredients.

One more tip, tabbouleh is best served fresh. If you do have to prepare in advance, I suggest chopping the ingredients and piling them on top of each other then stop at stage 5. Mix the remaining ingredients just before serving. Please, do not leave the prepared dish in the fridge for hours because it will go mushy and the freshly mixed taste that is unique to it will be lost.

Serves 4

Ingredients.

1 bunch of preferably flat leaf parsley weighing about 150grms / 5oz
Few sprigs of mint enough to make 1tbsp about 20 grams / ¾ oz
3 spring onions or 1 small onion, preferably red.
2-3 tbsp fine grain bulgar wheat or burghul preferably brown
350grms / 12 oz vine-ripened tomatoes or any tasty tomatoes.
4 tbsps lemon juice or to taste
3-4 tbsps extra virgin olive oil
Salt and freshly milled black pepper
To serve: Crisp lettuce or white cabbage washed and chilled (optional)

Method.

Remove and discard the thick parsley stalks, keeping the fine ones that have the leaves attached and wash thoroughly with cold water in a colander until you get rid of the grit. Drain the excess water then dry thoroughly on a clean tea towel. Once dried, chop finely (relatively fine not extremely fine) and put in a large mixing bowl.
Repeat the same process with the mint leaves (using only the leaves), then add them to the parsley.
Finely chop the onion and add it to the parsley-mint mixture.
Rinse the bulgar wheat in a sieve under cold water, drain then squeeze the bulgar wheat with your hands to get rid of the excess water and add it to the mixture, season with salt and freshly milled black pepper.
Finely chop the tomatoes and add on top of the bulgar wheat, the idea is that the juices from the tomatoes will moisten and flavour the bulgar wheat. If you are not ready to serve, cover the mixture and leave it in the fridge, ideally not for too long.
Using 2 large spoons mix everything while adding at the same time the lemon juice. Taste to check seasoning, adjust if necessary, then finally add the olive oil.
Serve at once with the lettuce or cabbage on the side. In Lebanon, During the Summer people serve young vine leaves as their lemony taste nicely complements tabbouleh.

Drink. Arak, the Lebanese national drink goes nicely with tabbouleh so does chilled Lebanese beer or medium sweet white wine.

Kafta Bi Tahini (Baked Kafta with tahini sauce)

January 9, 2009 in Main Courses, Meat Dishes | Permalink

Kafta is basically a mixture of minced lamb, chopped onion and parsley. You could use minced beef instead of lamb. It is very versatile, recipes can be varied to suit the weather. The following one is inspired by the winter season. Although it is quicker to prepare Kafta in a blender, I prefer to chop parsley and onion by hand and finish off the mixing in the blender to keep the traditional texture.

Traditionally, we tend to bake kafta and kibbeh in round trays, but if you haven’t got any, use whatever shape within the approximate dimensions mentioned.

Serves 4

Ingredients

For the kafta

500gms / 1lb 2oz of lean minced lamb or beef
1 large onion finely chopped
75gms / 3oz parsley, discard the thick stalks, leaving the very fine ones on the leaves. Wash and dry parsley leaves then finely chop them.
Salt & freshly milled black pepper
½ tsp ground allspice
½ tsp cinnamon (optional)
500gms / 1lb 2oz floury potatoes peeled washed and sliced in circles for about 1 ½ to 2cm / ¾ inch thickness
500gms / 1lb 2oz tomatoes, preferably vine-ripened, washed and sliced in similar way to potatoes

For the Tahini sauce, see recipe in Sauces

You also need a non-stick round tray measuring 21cm in diameter, depth 5cm. Alternatively, you could use any other shapes within these approximate measurements.

Method

Tip minced meat into a bowl, season with salt, pepper, allspice and cinnamon (if using). Add the chopped onion and mix with your hands, then gradually add parsley and again mix everything. Transfer the mixture to a food processor, taste and if necessary adjust, blitz it once or twice to make sure you obtain a well combined mixture. Transfer it to a dish, cover with cling film and let it rest in fridge until you are ready to cook.

Pre-heat the oven moderate to hot 190 ºC / 375 ºF.

Par-boil the prepared potatoes for 3 minutes, drain and keep them on one side.

Brush the base of the baking tray with a little vegetable oil. I find that the best way to spread the kafta is to divide it into 4 balls, dot them around the baking tray and flatten them with your knuckles to a thickness of about 2-3cm, and then smooth them together. Once you have finished, make a hole in the centre to create a vent space.

Now, spread the potatoes over, season with pepper, top up with tomatoes and season with salt and pepper. Cover with aluminium foil and pop it in the oven for 40 minutes, it will shrink away from the sides of the baking tray. Take the cover off, at that stage you will notice the juices that came out off the meat and tomatoes, bake for another 15 minutes to dry off juices. Just 5 minutes before the finishing time, add the tahini sauce.

Serve hot while the sauce is bubbling

Variations.

1 You can substitute the Tahini sauce with tomato sauce:

Dissolve 3 tbsp of tomato paste in 150ml of hot water. Uncover the cooking kafta 15 minutes before the finishing time and add the tomato sauce.

2 Kafta mixture is very versatile and you can use it for many other dishes.

Kafta Burgers

January 9, 2009 in Main Courses, Meat Dishes | Permalink

Another suggestion which is popular among children Serves 6 or more

Ingredients

1 quantity Kafta (see main Kafta recipe)
2 – 3 thinly sliced tomatoes
1 – 2onions preferably red thinly sliced.
A handful of chopped parsley
Seasoning: salt & pepper
6 – 8 Burger buns (or you can use pitta bread)

Divide the mixture into 6-8 balls (depending on the thickness and size you like), shape into burgers.

Pop them under a moderate grill for about 4 minutes or a little more (depending on the thickness of the burgers) on each side until cooked through. This works well on a barbecue (weather permitting).

Serving suggestion: Serve on a warmed burger bun (or ½ pitta bread where you create like a pocket), top with thinly sliced tomatoes, onions, season and finish with a generous sprinkle of chopped parsley. Some people like to add the Lebanese garlic sauce toumeh which also tastes great.

: spread the kafta burger with ketchup or American mustard or both and serve with chips. Works well for barbecues!

Starters (The Lebanese Mezza)

January 9, 2009 in General, Starters | Permalink

Nothing is more relaxing than the pleasure of sipping Arak, beer or wine while savouring little assortments of mezza dishes and conversing with family and friends. The Lebanese mezza is usually preceded by a pre-mezza which is basically a dish of raw vegetables. Here in London, Lebanese restaurants put a large bowl in the middle of the table which contains the heart of a Romano lettuce, 2 or 3 small cucumbers, 2 large Mediterranean tomatoes, one pepper and strips of carrots. This is usually accompanied by a small dish of black and green olives, and sometimes a small assortment of pickles.

The mezza itself consists of hors-d’oeuvres starting with the cold dishes then progressing to the hot ones. The number of dishes varies according to the occasion and wealth of the host/ess, in the past, it could extend to 40 or 50 dishes. This explains the variety of dishes including dips, salads, cheeses, fish, meat and assortments of savoury pastries. Nowadays, given the new wave of health issues and the dilemma of obesity, the amount of dishes has shrunk, for example a set menu for 4 people at a Lebanese restaurant usually limits its starters to 8, 4 cold and 4 hot which sounds reasonable in relation to the rest of the menu: main course and dessert.

Fattoush (Bread Salad)

January 9, 2009 in Salads, Starters | Permalink

Fattoush can be served on its own as a light starter or as an accompaniment to a Lebanese roasted or barbecued chicken or kebabs.

You can use whatever salad ingredients you like. The main ones are bread, tomatoes and sumac (see Glossary), ingredients which give authenticity to the dish. In Lebanon, we use ba’li (purslane), it is a herb sold usually in bunches and you often see it in Lebanese, Greek and Turkish grocers during spring and summer. We use the leaves which are dark green and tender, that is why we don’t chop them. If you can’t get purslane, you could replace it with fresh broad flat leaf watercress, though peppery, it works well.

Purslane

Fattoush tastes better if mixed and served straight away. You can prepare the dressing ahead of time and leave it aside. Likewise, you can chop the vegetables including herbs and keep in the fridge but leave out the toasted bread and add it last before pouring the dressing into the mixture. This is my version:

Serves: 2-3 people

Ingredients:

Salad

Half an Arabic bread or pitta bread toasted and broken into small pieces
3 – 4 leaves of romano lettuce shredded or any kind of crisp lettuce
1small onion finely sliced or the equivalent of spring onions finely chopped
1 small cucumber or ¼ of an English cucumber coarsely chopped into cubes
2 red radishes thinly sliced in circles. Alternatively ½ small red pepper thinly sliced
50gr / 2 oz purslane. Strip the leaves off the stalks, wash leaves in a colander, drain excess water then dry on kitchen paper. Alternatively, use the same amount of fresh broad flat leaf watercress.
Few sprigs of mint or 1 full tsp dried mint.
25g/1 oz parsley rough stalks discarded keeping the fine ones that have the leaves attached washed and dried then coarsely chopped.
275g/ 10 oz vine-ripened tomatoes chopped

Dressing

1fat clove of garlic peeled and crushed to a paste
2tbsp lemon juice
1tsp sumac
4tbsp extra virgin olive oil

Seasoning: Salt and freshly milled black pepper

Method

Mix the chopped vegetables and herbs, season, then add the bread last.
Mix the dressing ingredients and tip them into the salad mixture, toss them together, taste and adjust seasoning if necessary.
Serve at once, for the bread has to be moist but most importantly crunchy. Like most salads, consume the same day.

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