Ma’loobet Batinjan (Upside Down Aubergine Cake)

April 26, 2010 in Main Courses, Meat Dishes, Vegan, Vegetarian | Permalink

As the title indicates, once the dish is cooked, you tip it upside down and you will get a delicious unusual savoury cake. The basic recipe consists of aubergines, minced meat and rice. However, you can omit the meat and turn it into a scrumptious vegan and vegetarian dish, the recipe for this can be found at the end of this article. Although the preparation takes time, nevertheless, it is an easy dish to cook and well worth it. In fact part of the dish can be prepared in advance likewise the aubergines and the meat or chickpea mixture. One word of advice, make sure to soak the rice for 30 minutes before assembling the dish so it will be thoroughly cooked.

It is a popular dish across the Levant, therefore you might have seen or tasted different versions of it.

Serve 4

Ingredients.

· 1 kg / 2lb 2oz aubergines preferably the large beefy ones

· 1 large onion finely chopped

· 450 g / 1lb lean minced lamb

· 60 g / 2 ¼ oz pine nuts (optional)

· 400 g / 14 oz tomatoes slightly ripened (optional)

· 2 red or yellow peppers (optional)

· Vegetable oil

· Salt & freshly milled black pepper, ground allspice and cinnamon.

· 175 g / 6 oz rice

· 400 ml / 14 fl oz water

· 60 g / 2 ¼ oz flaked almonds (optional)

· You also need a non-stick pan, not too deep, roughly 18 cm (7 inches) diameter the bottom lined with baking parchment, a medium-large frying pan and another medium one.

Method

  1. Wash the aubergines then cut the stems off and discard. I like to keep the skin on, but you don’t have to if you don’t like it. Slice the aubergines into circles about 1cm (½ inch) thick, then layer them in a colander, sprinkling each layer with salt. Cover with a plate to which you add heavy weights (tins of beans or tomatoes will do), the idea is to drain out the bitter juices. Leave it for an hour, then rinse off the salt and juices under tap water and pat dry on absorbent papers. Pour enough oil into the frying pan and heat up using a medium setting, fry the aubergines until golden brown on both sides, you may need to do that in batches and top up the frying pan with more oil. Remove onto a plate layered with absorbent papers, so most of the excess fat can be absorbed.
  2. Next, using a medium setting, heat up about 1 tbsp vegetable oil or less (depending on the fat content of the meat) in a medium frying pan, add the minced meat and onions. Keep stirring as you fry, separating the lumps until the meat is well cooked and turns to a brown colour together with the onions. Stir in the pine nuts a few minutes before the finishing time. Take off the heat, season with salt and freshly milled black pepper, 1 tsp of each cinnamon and allspice, taste and adjust if necessary.
  3. Deseed and cut the peppers lengthways into strips 1½ cm (¾inch) wide, brush with a little oil and season with salt and pepper. Using high setting, grill them until the edges just start to blacken slightly, turning them once. Keep aside.
  4. Skin the tomatoes and slice them into circles about ½ cm (¼ inch).
  5. Before you start assembling, make sure that you soaked the rice for ½ hour. This will help to ensure that it cooks thoroughly.
  6. To make sure that the finished ‘cake’ does not stick, line the bottom of the saucepan with a circle of baking parchment.
  7. Spread half of the meat mixture over the bottom of the pan that you have lined with baking parchment. Top it with about two thirds of the aubergines, also tucking them against the sides of the pan. Layer the peppers (if using) on top. Next, drain the rice and spread it over the peppers or aubergines, cover evenly with tomatoes (if using). Add the second half of meat and finish off with the remaining aubergines.
  8. Season the 400 ml of water with ¼ tsp of each salt, pepper, allspice and cinnamon. Pour slowly into the pan, and gently press a plate inside the pan, it helps to compress the cake to keep its shape. Cover with the lid and cook over medium heat for about 20 minutes, by which time, the water should have been absorbed and the rice grains have become swollen. Switch off the heat and leave the pan to stand for 10 minutes.
  9. Meanwhile, toast the almond flakes (if using). Moisten a small frying pan with a little vegetable oil and using medium heat setting, shake in the almond flakes until they turn golden, be watchful because they tend to burn quickly. Keep them aside.
  10. To serve, use a shallow serving dish (preferably round) slightly larger than the pan. Remove the small plate from the top of the cooked cake. Next carefully run a palette knife around the sides of the pan to loosen the cake. Make sure your hands are protected because the pan will still be very hot. Now, turn the plate over covering the pan. Finally, while firmly holding the plate with one hand and the pan handle with the other turn the whole thing upside down and place on the table. Give the pan a slight shake or tap with a wooden spoon and the cake should separate from the pan. Carefully lift off the pan and you should be left with the cake on the plate, the baking parchment may stick to the bottom of the pan.
  11. Top the cake if you like with the toasted almond flakes and serve hot with green herby salad. Beetroot salad also goes nicely with it.
    Aubergine Cake

    Aubergine Cake

My Vegan version is as follows:

For the ingredients

· 1 kg / 2 lb 4 oz aubergines preferably the large beefy ones

· 3 large onions finely sliced

· 425 g / 15 oz can of chickpeas in water

· 75 g / 3 oz pine nuts (optional)

· 400 g / 14 oz tomatoes slightly ripened

· 2 peppers: red and yellow

· Vegetable oil

· Salt & freshly milled black pepper, ground allspice and cumin (cumin goes well with chickpeas).

· 175 g / 6 oz rice

· 400 ml / 14 oz water

· 75 g / 3 oz flaked almonds

Procedure

1. Prepare and cook the aubergines as described for the meat version above.

2. Heat up about 3 tbsp vegetable oil in a large frying pan, add the onions and fry stirring occasionally until they soften. Add pine nuts and stir fry for a couple of minutes. Drain the chickpeas and add them to the mixture, cook for another 5 minutes. Switch off the heat and season with salt, pepper, and 1 tsp of each ground allspice and cumin.

3. For the rest of the procedure follow as for the meat Aubergine Cake substituting the chickpea mixture for the meat.

Ghraybeh (Lebanese Shortbread Biscuits)

March 30, 2010 in Desserts | Permalink

This is similar recipe to shortbread, however, traditional flavourings are added which gives it an authentic Lebanese taste. The dough is cut out into individual biscuits made into different shapes: round ones, coiled, diagonals or even rectangular and topped with pistachio nuts or almonds. They go well with tea or coffee and are ideal to take on picnics. Whether you are using your hands or food processor, try not to overwork the dough because it can become very soft as the heat may turn the fat into a slurry-like consistency. Therefore, speed is important.

 

As a child, it always fascinated me the way the different shapes were stacked on top of each other shining with snow-like white colour. This is something I couldn’t achieve, for my Ghraybeh biscuits always come out with a slight tinge of gold but still have an exquisite taste.


Makes about 20 medium sized

 

 

Ingredients

 

  • 150 g/ 5 oz icing sugar
  • 150 g/ 5 oz butter at room temperature
  • 300 g/ 11oz  plain flour
  • 2 tbsp of each orange flower and rose water

 

  • You also need 2 or 3 baking sheets (depending on the size you have) lined with baking parchment

 

Method

 

  1. Cream icing sugar and butter until smooth, then, fold in the flour and mix well. It will look crumbly to start but as you add the flavourings, the dough will bind together. If it is too soft, let it rest for about 10 minutes in the fridge.
  2. To make the coiled shape. Take a small portion of the dough, roll it out with your hands on a floured surface and make a sausage shape,1.25 cm ( a little over ½ inch)  thick and 12 cm (4¾ inches) long. Next join both ends of the sausage, press one pistachio nut or an almond if you prefer (in fact any type of nut works) at the intersection, transfer immediately onto the lined baking sheet.
  3. For the ordinary biscuit shape. On a floured surface and using a slightly dusted rolling pin, roll out the dough to about 1cm (½ inch) thickness. Take a 5 cm (2 inches) round pastry cutter, insert into the dough, cut and transfer onto the baking sheet. Do likewise with the trimmings until you have used all of it.
  4. For the diamond shape. 5 cm (2 inches) for the sides and 1cm (½ inch) thickness. Use the same method as with the round ones.
  5. Bake in a preheated oven at 180ºC (fan oven) 400ºF for about 12 minutes until they start to turn slightly golden.
  6. Leave them to cool completely on the baking sheet, although they are delicious when they are still warm.

 

NB: These biscuits keep well in an airtight container for a few days.  

Makhloutah (Mixed Pulses Soup)

March 14, 2010 in Soups, Vegan, Vegetarian | Permalink

The name of the soup derives from the verb khalata which means, mix things together. In this instance, it refers to the mixing of different pulses or beans together to produce an earthy nourishing soup, great for vegans. The amount given in this recipe is a suggestion, you can vary it according to your liking, you can even omit one of them if you don’t like it and increase the amount of the one you like or substitute it with lentils. Before mixing the beans, I tend to boil them separately because each type takes a different time to soften, especially haricot beans. Alternatively, you can speed up this recipe by using tinned beans, they work well. 

 

The dried broad beans I use here are the Lebanese ones which I believe have more flavour than others. They have a brownish colour and tend to be plumper but smaller in size than the ones that are usually available in general supermarkets. Tinned broad beans (or Foul Medammas) are also available in Lebanese grocers.  

 

 

Serves: 4 – 6

 

Ingredients:

 

  • 75 g / 3oz chickpeas soaked overnight in water which is three times their volume, stir into that ¼ tsp bicarbonate of soda
  • 75 g / 3 oz haricot beans soaked overnight in water with ¼ tsp bicarbonate of soda
  • 75 g / 3 oz dried broad beans soaked overnight in water with ¼ tsp bicarbonate of soda
  • 2.25 litres / 4 pints stock made up from the juices of the beans and added water.
  • 75 g / 3 oz green or brown lentils (optional)
  • 20 g /  ¾ oz rice
  • 1 large or 2 medium onions thinly sliced
  • 85 ml / 3 fl oz good brand olive oil
  • Salt to taste and freshly milled black pepper
  • 1tbsp ground cumin
  • 1 tsp allspice
  • 30 g / 1oz fresh coriander chopped, you could also substitute it with parsley, chives or freshly chopped spring onions
  • Extra virgin olive oil to drizzle (optional)

 

Method:

 

  1. Rinse chickpeas, haricot beans and broad beans then place in separate saucepans with three times their volume of water, add 1 tsp salt and bring to boil. Remove the scum, then cover and let them simmer until they begin to feel tender.
  2. When they are ready, drain them but reserve the liquid in a measuring jug, you may need to top it up with water to make up the quantity required.
  3. Heat up the oil in a deep saucepan (preferably non-stick), wide enough to mix all the ingredients, fry the onions for about three minutes, then add the three beans, sauté for a couple of minutes to give them a good coating, season. If you want lentils, you could add them to the mixture at this stage, do likewise if using tinned beans. Pour in the stock (or water if using tinned beans) and bring to the boil then reduce the heat, cover and let the whole mixture simmer for 45 minutes, stirring occasionally, the beans should be really soft, otherwise cook for longer. 
  4. Next, stir in the rice, check again whether you need topping up with hot water. Give the whole thing a good stir, simmer for about 10-15 minutes or until the rice is cooked, taste again and adjust seasoning if necessary.
  5. Serve hot with a drizzle of extra virgin olive oil, scatter generously with chopped coriander or parsley or any herbs of your choice. Delicious with freshly baked crusty bread!

Yakhnet Bazella maa Jazar (Fresh Peas and Carrot stew)

February 17, 2010 in Main Courses, Meat Dishes, Vegan, Vegetarian | Permalink

It is one of my favourite dishes for the sweetness of fresh peas and carrots mixed with the juices from the meat and flavoured with orange peel, gives this wintery dish a distinguished taste. If you can’t find fresh peas, substitute with frozen ones. The other good thing is that this dish works well for vegetarians and vegans, simply, omit the meat and for more flavour add garlic. This dish is usually served with plain rice, another tip is that it shouldn’t come out too ‘saucy’, the amount of water I recommend is fine, however, if using tinned tomatoes which tend to be more watery, reduce the amount.

 

If you are interested to know more about peas and carrots, here are 2 suggested websites:

 

http://www.whfoods.com/genpage.php?tname=foodspice&dbid=55

 

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

 

Serves 4

 

Ingredients.

 

  • 1tbsp vegetable oil
  • 1 large onion finely chopped
  • 300g / 11oz lean lamb meat cut into small cubes
  • 300g / 11oz carrots peeled and diced into small cubes
  • 4 cloves of garlic peeled and smashed (optional)
  • Peel of 1 small orange
  • 150ml / 5fl oz water (or vegetable stock if omitting meat)
  • 450g / 1lb fresh ripe tomatoes skinned or the equivalent of tinned chopped tomatoes,
  • Seasoning: salt to taste, freshly milled black pepper plus ½ tsp ground allspice
  • 500g / 1lb 2oz fresh or frozen peas

 

Method.

 

  1. To skin the fresh tomatoes, simply drop them in boiling water, leave them for one minute for the large ones, and 30 seconds for the smaller ones, then remove with a slotted spoon onto a plate, to cool slightly. Slip off the skin and chop.

 

  1. Heat up the oil in a deep medium sized pan. Stir fry the chopped onion for 1 minute then add meat, season with and cook until it is lightly browned. Mix in the carrots, garlic if using, orange peel and cook for another 5 minutes, stirring occasionally. After that, add chopped tomatoes followed by the water or vegetable stock (if omitting the meat), and bring to the boil, cover and simmer for about 15 minutes, after which you mix in the peas. If you are cooking frozen peas, you may need to increase the heat to boiling point before dropping them in. Simmer for another 15 minutes or until the peas are cooked. Taste and adjust seasoning if necessary.  

 

  1. Discard orange peel and serve hot with plain rice.

Shorbet Sbenegh (Spinach soup)

February 17, 2010 in Soups, Starters | Permalink

Healthy and easy to prepare, the combination of spinach, kibbeh and coriander give this soup a delicious warming taste. In this recipe, the kibbeh mixture does not need any filling, simply shape it into little patties then fry before dropping them into the simmering soup.

 

When we were children, we loved these little kibbeh patties on their own, so we used to dip them in yoghurt and eat them, very yummy! 

 

Serves: 4-6

 

Ingredients.

 

  • ½ quantity of the kibbeh mixture (See recipe for kibbeh)
  • 4 tbsp vegetable oil
  • About 1.2 l / 2 pints beef or vegetable stock
  • 1 medium onion finely sliced
  • 5 cloves of garlic peeled and crushed
  • 20g / ¾ oz rice (optional, if you want to make the soup more substantial)
  • 500 gm / 1lb 2 oz spinach washed and chopped
  • 30 gm / 1? oz fresh coriander (rough stalks cut off) washed, and chopped
  • Seasoning: Salt and freshly milled black pepper

 

Procedure.

 

  1. Prepare the kibbeh then mould into little patties. Heat up 3tbsp oil and fry them until lightly browned, alternatively deep fry, remove and drain the excess fat on a kitchen paper.
  2. Next, heat up 1 tbsp of vegetable oil in a large saucepan. Add onions and sauté until soft then stir in the garlic and cook for further 1 minute.
  3. Add the beef or vegetable stock to the onions-garlic mixture, bring to boil, (If using rice stir it in and let it simmer for 10 minutes) then add the kibbeh patties followed by spinach. Give the soup a good stir, season and simmer for 10-15 minutes until everything is cooked. A few minutes before the finishing time, add the chopped coriander.
  4. Serve hot. 

Falafel (Bean Patties)

January 28, 2010 in Starters, Vegan, Vegetarian | Permalink

Falafel is eaten throughout the Middle East usually wrapped in bread as a sandwich. It makes an ideal meal for vegetarians and vegans, it can also be served as a starter. The main ingredients are dried broad beans and chickpeas, the rest can be varied to suit your taste, for instance, if you don’t like coriander, you could substitute it with parsley or if you like your Falafel spicier you could add chillies. In the end, we will be looking for is a tasty mixture that binds well when you shape it.

Makes about 23 patties

Ingredients

  • 150g skinless dried split broad beans soaked overnight in water.
  • 100g dried chickpeas, soaked overnight in water.
  • 1 medium onion peeled.
  • 4 cloves of garlic peeled and smashed to a paste.
  • 30g fresh coriander, rough stalks discarded, washed and dried.
  • 20 g fresh parsley, rough stalks discarded, washed and dried.
  • 3 tbsp sesame seeds (optional)
  • 1 tsp bicarbonate of soda.
  • Lemon juice if the mixture is too dry.

Seasoning

  • Salt to taste.
  • 1 tsp ground black pepper.
  • 2 generous tsp cumin
  • 1tsp ground coriander
  • 1 tsp ginger
  • 1tsp chilli flakes (optional) 

To serve

  • Lebanese bread, allow 1 bread per person.
  • Mixture of sliced radishes, chopped parsley, tomatoes, lettuce, and pickled turnips.
  • Tahini sauce (See recipe in Sauces)

Method

  1. Soak broad beans and chickpeas separately in water, leave it for several hours, ideally overnight.
  2. When you are ready to cook, rinse the broad beans, drain then rub them on a tea towel to dry. Do the same with the chickpeas.
  3. Cut the onion into quarters, then whizz in the food processor until fine.
  4. Now, tip in broad beans, chickpeas, along with the rest of the ingredients adding 1tsp bicarbonate of soda. Process until you reach a mixture that binds together firmly. What you’ll be looking for is that the consistency shouldn’t be too coarse or too smooth. Taste and adjust taste if necessary, then cover and leave it to rest for an hour.
  5. If it is too moist, which is very unlikely add 1tbsp of flour. If it is dry add 1tbsp lemon juice. To test it, take a small amount with your hand, if you can bind it together, it is ready, if not add more lemon juice or water until the consistency seems right to you.
  6. To shape the falafel, you can use Falafel mould which is widely available. Or you can use the ice cream scoop. Take a small amount of the mixture, and fill the mould or the ice cream scoop, try to give the falafel the shape of a dome. Place each shaped falafel on a plate, continue likewise with the rest until the mixture is finished. Let the falafel patties rest while heating the oil.
  7. Heat the oil to about 190 C, if you like sesame seeds, roll out each patty in the sesame seeds before dropping it into the hot oil, do likewise with the rest. Deep fry for about 3 minutes turning them once or twice until they reach a deep golden brown colour. Drain on a kitchen paper, keep warm.
  8. To serve: Open up the bread, leaving the other half attached, put the patties creating one row in the middle, top it with the salad of your choice then toss with the tahini sauce, flip the other half of the bread, roll it up, wrap the bottom side with paper parchment (to catch the excess juice) and enjoy. Alternatively, serve the falafel on a plate with a little salad, bread and sauce on the side.
  9. Falafel freeze well. Defrost before use and warm in a preheated oven 180 for about 4-5minutes.
  10. You can also freeze the mixture uncooked but you don’t add the bicarbonate, until you’re ready to use.

O’wwamat (Lebanese Doughnuts)

January 5, 2010 in Desserts, Festive Dishes, Vegetarian | Permalink

Although Owwamat or Lebanese Doughnuts are available all year round, it is traditional for the Christians in Lebanon to eat them on 6 January to commemorate Jesus’ baptism, the Feast of Epiphany. As a child, I used to compare Owwamat to ping-pong balls because their rounded shape looked so perfect, it is not easy to achieve that at home, however the home-made ones are much tastier than the ones sold in shops.

 

There are also other fritters served on this occasion such as M’shabbak where confectioners pride themselves in displaying these colourful laced discs, Ma’croon and Zellabiya, the latter is rarely found in patisseries, it is usually homemade more specifically by countrywomen. These fritters are best served hot and fresh, they won’t keep well for long.

 

Makes about 16 doughnuts

 

Ingredients

  • 150 g / 5 oz plain flour
  • ¼ tsp yeast
  • A generous pinch of salt
  • 65 ml / 2 ½ fl oz plain yoghurt
  • About 150 ml / 5 fl oz tepid water
  • 1 quantity of Sugar Syrup/ Ater (See recipe)
  • Enough vegetable oil to deep fry

 

Method

  1. Sift the flour into a Pyrex or non-metallic bowl, stir in yeast and salt, then mix in the yoghurt. Mix well all the ingredients adding gradually the tepid water, to achieve a smooth batter that has a dropping consistency. Cover and set aside in a warmish place for roughly one hour after which the batter should rise a little with some bubbling on the surface. Meanwhile, prepare the sugar syrup. 
  2. When the batter is ready, heat up the oil until it is hot, (you can test it by dropping a tiny amount of batter, if it floats and the oil is bubbling, it means it is the right temperature). Lightly grease a dessert spoon with oil and take a spoonful of batter then drop it into the hot oil, do as many as you can fit easily in the deep fryer. Fry the doughnuts, turning them until they look fluffy and reach a golden colour on all sides, this should take about 2 minutes. Remove with a slotted spoon and drain on absorbent kitchen papers, before dipping them into the syrup, swirl the doughnuts around for a minute or so then transfer into a serving dish, do likewise with the remaining batches. This is how it is usually done, however, I prefer not to dip the doughnuts into the syrup, I like them fluffy with a bit of crispiness, I simply let people add the amount of syrup they like.
  3. Serve while they are warm.

 

NB: Home-made doughnuts do not keep well for the next day.

Djeij ala Rezz (Festive Chicken with Rice)

December 12, 2009 in Festive Dishes, Main Courses, Meat Dishes | Permalink

Although the title indicates Festive Chicken, you can also use turkey. Like in the West, the Lebanese eat both, depending on their preferences. Once cooked, the bird is usually presented on a serving platter surrounded by the glistening cooked rice, a layer of golden toasted nuts is scattered on top and that I believe is what gives it the special festive look.

 

When cooking a chicken, make sure that the bird is basted at regular intervals (depending on its size), so in the end you have a juicy succulent bird with a lovely bronzed skin. Also to achieve a thorough cooking of the chicken, allow 20 minutes per 450 gm / 1lb plus 20 minutes extra.

 

 

Serves 4

 

Ingredients

 

·         1 medium chicken (about 1.5kg / 3¼ lb weight), preferably free-range

·         35 g/ 1 ¼ oz butter softened at room temperature

·         About 150 ml /  5 fl. oz water

·         1 tbsp vegetable oil, plus 2 tsp extra

·         1 medium onion finely chopped

·         225 g /  8 oz long grain white rice (eg Basmati rice)

·         425 ml / 14¾ fl oz chicken stock

·         50 g / 2 oz of each pine nuts, blanched almonds and pistachio nuts

·         450 g / 1 lb plain yoghurt (optional)

 

Seasoning:

 

·         Salt and freshly milled black pepper

·         1 tsp ground allspice

·         1 tsp ground cinnamon

                       

                     Utensils     

 

·         You also need a deep roasting tin wide enough to fit the chicken.

·         A non-stick medium sized saucepan

·         A medium frying pan

 

Method

 

1.      Pre-heat the oven to 180°C / 350°F. Rinse the chicken under tap water and pat dry with a kitchen paper. Rub the butter all over the chicken then season generously with salt and pepper. Now, pour about 150 ml / 5 fl. oz water into the roasting tin and place the chicken, cover tightly with foil and transfer to the oven on the centre shelf.

 

2.      Bake for about 1¾ hours basting the chicken three times with its juices. To test the chicken, prick the thickest part of the thigh with a skewer, if the juices run clear then it is cooked. If they are pink, put it back into the oven for a further 15 minutes before testing again and continue to do this until the juices run clear. Just half an hour before the finishing time, tip most of the juices from the chicken into a heat-proof jug, leaving sufficient amount to keep the chicken moist, pop the chicken back into the oven, uncovered this time, to give it a crispy golden colour. Put the jug in the fridge, while you make a start with the rice.

 

3.      Heat up the oil in a medium saucepan using a medium heat, sauté the chopped onion for about two minutes. Add the minced meat to the mixture, stirring from time to time and breaking any lumps. Half way through add the pine nuts, cook well until the meat is lightly browned. Now, stir in the rice, season with salt, pepper, ground allspice and cinnamon, cook for another two minutes. By this stage the fat in the jug should have separated leaving you with the jelly at the bottom of the jug. I prefer to remove the fat and to perhaps use it for something else later. Then top up the remaining jelly with hot water if necessary to make up the amount required for the chicken stock. Add this to the rice mixture and give it a good stir, bring it up to a gentle boil then lower the heat to a simmering point, cover the pan and let it cook for about 10 minutes. Once the time is up, take the lid off and cover the pan with a kitchen towel, let it stand for about 10 minutes.

 

4.      Heat up 2 tsp of vegetable oil in a medium sized frying pan, sauté the almonds and pistachio nuts until the almonds reach a toasted golden colour.

 

5.      There are 2 ways of serving. Transfer the rice into a serving dish creating a depression in the middle where you place the bird. Scatter the warm nuts on top of the rice and take the dish to the table where you carve and serve. Place the yoghurt on the table, so people can help themselves. The other way is instead of carving at the table, you simply divide the chicken into the required portions and place them on top of the rice.

Hashwet Djeij (Chicken Stuffing)

December 12, 2009 in Festive Dishes, Main Courses, Meat Dishes | Permalink

This is a basic stuffing that requires three ingredients: rice, minced meat and pine nuts. The mingling of flavours inside the roasting chicken gives this stuffing a moist succulent taste. However, in order to achieve a better texture, it is advisable to soak the rice before stuffing the cavity.

 

The quantity below is suitable for a medium chicken (about 1.5 kg / 3¼ lb), serving four people.

 

Ingredients

 

·         100 g / 4 oz long grain white rice

·         75 g / 3 oz lamb minced meat

·         30 g / 1 ¼ oz pine nuts

 

Seasoning:

·         salt & freshly milled black pepper

·         1 tsp ground allspice

·         ½ tsp ground cinnamon

 

Method

 

·         Soak the rice in water for about 15 minutes, drain and keep in the colander.

·         Tip the minced meat into a suitable sized bowl, season then add pine nuts, the drained rice and mix well. The stuffing is now ready.

Ameh Masslou’ (Boiled Wheat)

December 2, 2009 in Festive Dishes, Vegan, Vegetarian | Permalink

Probably each country has its own folk stories that symbolise a tradition they have carried over centuries and sometimes across continents, like Halloween. While the West celebrates Halloween on 31st October, we, Lebanese and the Levant have our own that we call Eid el Barbara, the feast of Saint Barbara on the 4th December. Venerated by the Church, Barbara is traditionally the patron saint of artillerymen, armourers and those who fear lightning. She lived in Asia Minor in the 3rd century AD and was beheaded by her wealthy father Dioscorus for rejecting paganism and converting to Christianity. If you want to read more about Saint Barbara, here are 2 useful websites.

 

http://en.wikipedia.org/wiki/Saint_Barbara

www.saintbarbara.org/about/frp_stbarb.cfm

 

Despite its religious root, the celebration of Saint Barbara has become more of a Halloween-like occasion. Children are allowed to disguise themselves and have fun playing tricks or scaring others. A bowl of boiled wheat is served to mark the occasion.

 

There are different versions explaining what has become a legend to tell the children on that day. One of them is that when the young Barbara confessed her new faith to her father, he decided to bring her before the Roman prefect of the town. In an attempt to avoid capture, she disguised herself as a poor woman and fled through the fields. She reached a hut where shepherds gathered eating boiled wheat, tired and hungry, Barbara accepted their invitation. However, one of them recognised her, he informed the Romans and eventually she met her fate.

 

Eating wheat on its own may sound plain, especially when we consider that perhaps, the root of the recipe goes back to the 3rd Century AD. Although, this dish has retained its essence, other simple ingredients are added to simply create a warm tasty dish that anyone can enjoy, especially on a cold spooky night.

 

Serves 6-8

  

 

Ingredients

 

  • 300 g / 11 oz wheat (some cooks use pearl barley, though it does not taste the same)
  • 1½ litre / 2½  pints water
  • 1 tbsp anise seeds wrapped in a muslin linen
  • Bowl of sugar to sweeten (optional)
  • 75 g / 3 oz  raisins
  • Orange blossom and Rose water
  • 60 g / 2 ½ oz of each pine nuts, walnuts, and blanched almonds.

 

Method

 

  1. Put the wheat, aniseeds in a medium saucepan, cover with the water and bring to boil using medium to high setting. Boil for about 10 minutes, remove scum then reduce the heat and let it simmer for 40 minutes or until the wheat grain is soft to eat but not dry. It should be left enough of its own juice to serve it with. 
  2. Discard the anise seeds and serve the wheat hot with a little juice in small bowls, sprinkle few drops of each orange blossom and rose water. If you like to sweeten it, sugar should be mixed at this stage so it dilutes better. Divide the raisins and nuts equally and serve at once.

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