Recipes - Page 6 of 9 - Lebanese Garlic Sauce

Sheesh Taouk (Chicken on the Skewers, also known as Chicken Kebabs)

June 29, 2009 in Main Courses, Meat Dishes | Permalink

The term sheesh (means sword or skewer in modern usage) comes up very frequently in Lebanese cooking, in fact, it is originally Turkish. As history tells us, Lebanon was part of the Ottoman Empire for over 400 years, so this explains the usage of some Turkish words in our vocabulary.

Back to the recipe, you could use either deboned skinless chicken breasts or thighs. The basic ingredients of the marinade flavour the chicken with a succulent light taste that goes well with summer evenings. This is often served as part of a Lebanese Mixed Grill (Sheesh Taouk, Sheesh Kebab -lamb cubes- Kafta – see my recipe in Main Courses).

Serves 4

Ingredients

1 kg / 2 ¼ lb deboned and skinless chicken breasts or thighs.
Salt and freshly milled black pepper
2 colourful peppers

For the marinade

1 head of garlic, cloves peeled and crushed to a paste.
100 ml / 3 ½ fl oz lemon juice
200 ml / 7fl oz olive oil
1 tbsp tomato paste
1½ tbsp strong mustard, (English mustard works well)

To serve:

Toomeh (See recipe in Sauces)
Lebanese or Arabic Bread (alternatively large Pitta bread)

Method

1. Rinse the chicken under cold water and pat dry with kitchen paper. Cut the breasts or thighs into the suitable sized pieces for the skewers and place in a glass or Pyrex dish. Season with salt and pepper.

2. As for the marinade, mix thoroughly all the ingredients until well combined then tip over the chicken, making sure every bit of chicken pieces is smeared with the marinade. Cover and pop in the fridge for several hours or preferably overnight.

3. When you are ready to cook, fire up the barbecue or pre-heat the grill to a medium setting. Wash and cut the peppers into cubes. Thread the chicken pieces into the skewers, inserting in between the cubed peppers. The chicken pieces should not be too closely compacted together or they will not cook evenly. Barbecue or grill for about 15 minutes turning the skewers to ensure an even cooking, baste if necessary with the remaining marinade. Make sure the chicken pieces are cooked all the way through. You should end up with a nicely browned meat that is cooked through but not dry nor burnt.

4. If you have to barbecue or grill in batches while keeping at the same time the meat warm, here is the Lebanese way: Open up one or two warmed Lebanese bread (depending on the size and number of skewers) and put inside the barbecued meat, still on skewers. With its double layer, the bread will keep the meat warm, at the same time, it absorbs the excess fatty juices.

5. Just before serving the Sheesh Taouk, warm up the remaining bread. Next, open up the warmed bread, put the skewers inside it (roughly 2 skewers per 1 bread), pull out the skewers off the meat and pass round the bread filled with the barbecued or grilled chicken pieces.

6. The essential accompaniment for this is Toomeh which is a delicious combination. Also, serve with Fattoush (Bread Salad: see recipe in Salads).

Maacaroni Bil-Laban (Spaghetti Cooked with Yoghurt)

June 25, 2009 in Main Courses, Vegetarian | Permalink

The addition of yoghurt gives this dish a kick of freshness, which is so appealing at the end of a hot summer day. We usually use spaghetti, though it is called macaroni in Lebanon. My mother preferred to cook with any left-over cooked plain spaghetti (few hours or one day old), she said that it better absorbs the mingling flavours of garlic and coriander, so this is another advantage if you have any left-overs.

Serves 4.

Ingredients.

400g / 14 oz dried spaghetti or the same amount of cooked left-over spaghetti
1 head of garlic, cloves peeled and crushed
3 tbsp chopped fresh coriander
3 tbsp extra virgin olive oil
450g / 1 lb plain yoghurt, you could use either: full or half fat

Method.

If you are using dried spaghetti, cook according to manufacturer’s instructions then drain well. If using cooked old spaghetti, go straight to step 2.
A few minutes before the finishing cooking time, heat up the oil in a large deep saucepan and sauté the crushed garlic with 1 tbsp coriander for 1 or 2 minutes. Tip in the cooked spaghetti and toss together well, cook for about 3 minutes making sure that the spaghetti and garlic mixture are well combined, add the remaining coriander and mix well.
Finally, mix in the yoghurt and serve at once.

Whipped Marshmallow

May 21, 2009 in Desserts | Permalink

As I mentioned previously, Whipped Marshmallow can be used as a substitute for Natef which is traditionally served with Ma’moul Madd (Walnut or pistachio Pastry). In fact you can hardly notice the difference.

This recipe uses raw egg white. You do need a mixer to achieve a good homogenised texture. I also noticed that because the sugar syrup is thick, I find it easier to use it when it is slightly warm.

Ingredients

200 g / 7 oz caster sugar
85 ml / 3 fl oz water
2 tsp each of orange blossom & rose water
1 egg white preferably organic

Method

Put the sugar and water into a small pan. Using medium to low heat, stir the mixture until the sugar has completely dissolved then increase the heat to bring to the boil. Now, reduce the heat and let it simmer for 3 minutes. Just before switching off, add the orange blossom and rose water, give it a good stir and leave it to cool slightly.
Tip the egg white into the mixer and beat until stiff. With the beaters running at a low speed, trickle, very slowly, the sugar syrup onto the beaten egg white. After you’ve finished all of the syrup, leave the mixer running for about 3 minutes, until the mixture turns really thick but not stiff, it should be still spreadable, a shiny mousse like consistency.
You could serve it immediately, or chill until ready to use. Better consumed within 24 hrs.

M’dardara (Lentils cooked with Rice)

May 20, 2009 in Side Dishes, Starters, Vegan, Vegetarian | Permalink

Traditionally, this dish is cooked with white short grain rice, but I put a twist on it and used wild rice. The nutty flavour of the wild rice simmering with the lentils makes a delicious combination. Either way, it’s a winner because it is versatile, you could have it as a starter, light lunch, or as a healthy vegan main course accompanied with bread salad (fattoush), you could also add it to the repertoire of your mezza dishes.

Wilde rice takes longer to cook than white rice, about 40 minutes, that is why I cook it with the lentils. If you choose to use white rice, then add it 15 minutes before the finishing cooking time of the lentils.

Serves 4

Ingredients.

150 g / 5 oz green lentils.
125 g / 4¾ oz wild rice or 75 g / 3 oz white rice.
750 ml / 1¼ pints water.
100 ml / 3½ fl oz extra virgin olive oil.
4 medium onions thinly sliced.
Seasoning: Salt & freshly milled black pepper + ½ tsp allspice.

Method.

1. Tip lentils & wild rice into a medium-large sized pan. Cover with water and add a pinch of salt. Using a high heat, bring the mixture to the boil, then reduce the heat, cover and let it simmer for 40 minutes or a little over, checking occasionally to check if it needs toping up with hot water.
2. Meanwhile, heat up the oil in a large frying pan and add the onions. Fry stirring from time to time, until the onions reach a dark brown colour but not burnt. Remove half of the onions with a slotted spoon, and spread them on a kitchen paper, so they lose the excess fat and become crispy.
3. At that stage the lentils-rice mixture should be cooked. The grains should feel tender and the water is absorbed, it should be moist but not dry, season. Stir in the remaining onions with their oil, cook for 1 minute. Switch off the heat, remove the lid and cover with a tea towel, let it stand for 5 – 7minutes, before dishing out.
4. Sprinkle the crispy onions on top and serve with bread salad, cabbage salad, or pickled turnips. My favourite is my mother’s sauce: Lemon & Garlic Sauce, see recipe below.

Salsit Hamoud wa Toum (Lemon & Garlic sauce)

May 20, 2009 in Sauces | Permalink

This sauce is quite strong and it is suggested you use just a little at a time. Also, the quantity given below is meant to give you a taste. You can double the quantities if you like.

Ingredients.

2 fats cloves of garlic, peeled and crushed to a paste.
Juice of 1 large juicy lemon.
2 tsp dried mint.

Method.

Whisk together all the ingredients. Sprinkle about 1 tbsp (or more if you like it) all over your dish and eat at once.

Burghul bil Banadourah (Bulgar Wheat in Tomato Sauce)

April 16, 2009 in Main Courses, Vegan, Vegetarian | Permalink

Although it is an old dish cooked by country people during Lent, nevertheless, the combination of basic ingredients gives this dish an unexpected earthy delicious taste. It is very easy to prepare and quite sustaining.

Serves 2 as a main course

Ingredients

3 tbsp olive oil
2-3 medium onions thinly sliced
1 tin 400 g / 14 oz Italian chopped tomatoes
500 ml / 17 fl water or vegetable stock
150 g / 5 oz coarse bulgar wheat (see glossary)
Salt & freshly milled black pepper

Method

Heat up the oil in a medium saucepan, tip in the sliced onions and fry until they turn golden.
Next, stir in the chopped tomatoes, and cook for 2 minutes, then add the water or vegetable stock.
Bring the mixture to the boil, then cover, reduce the heat if necessary and let it simmer for half an hour, by which time the sauce should have reached the right consistency. Season and taste.
Tip in the bulgar wheat, give the whole mixture a good stir, then let it simmer for roughly 10 minutes or until the bulgar wheat has absorbed the sauce but still moist. Switch off the heat and let it stand covered for 5 minutes.
Serve hot on its own or with any green lemony salad.

Ma’moul Madd (Walnut or pistachio Pastry)

March 27, 2009 in Desserts | Permalink

Traditionally, individual walnut or pistachio pastries are eaten when celebrating Easter. In the past, it used to be an opportunity for women to get together and make these delightful round-shaped pastries, it took hours but they enjoyed that occasional experience. I vividly remember the moulded chicks specially made by the grown ups for us who were then the children. To simplify matters, I am opting for baking the pastry as one piece in a tray and then slicing it. This is called Ma’moul Madd meaning a one piece pastry where the filling is sandwiched between two layers of pastry. Ma’moul Madd can be eaten at any time of the year and is not necessarily associated with Easter. The only difference is that Ma’moul Madd is served with Natef which is similar to marshmallow whip. Given that it is difficult to find the main ingredient for Natef: Bois de Panama, I substituted icing sugar which complements it nicely.

Traditionally also, the Ma’moul pastry is made with clarified butter (samneh) which I think gives it a crispier texture than butter.

There are different recipes for making Ma’moul. Some mix fine semolina with flour to help bind the dough. Others prefer combining coarse semolina with fine semolina, while the third category sticks to using only fine semolina because it gives a crispy crumbly texture that melts in the mouth, for that reason, I opted for the latter.

Makes about 18 squares

Ingredients

Pastry

400 g / 14 oz fine semolina
175 g / 6 oz clarified butter softened or unsalted butter softened. For a better result, I normally use half of each
½ tsp ground mahlab (see glossary), if not available use ¼ tsp ground nutmeg
¼ tsp easy blend yeast
1½ tbsp of each orange blossom and rose water, preferably lukewarm
1 tbsp lukewarm water to sprinkle, or just enough to bind the dough

Filling

200 g / 7 oz walnuts or pistachio nuts
75 g / 3 oz caster sugar
1 tbsp of each orange blossom water and rose water

To decorate

1 tbsp of icing sugar

You also need a baking tray measuring 15 x 24 x 4 cms (6 x 9½ x 1½ inches)

Method

Tip semolina, mahlab (or nutmeg) and yeast into a bowl and mix well. Next, add the very softened butter or clarified butter (or mixture of both) and mix with your hands until semolina is fully incorporated into the fat. To start off, knead with your hands, you may find that you need to sprinkle a little water to soften the pastry, adding at the same time the orange blossom and rose water. Kneading is important when making this pastry because the mixture should become malleable so it can be shaped. That is why I rely on my hands as well as the electric mixer to do the kneading, usually in 2 batches. Cover with cling film and let it rest for several hours or preferably overnight.
Knead again using your hands as well as the electric mixer until you obtain a soft smooth pliable pastry.
Prepare the filling. Using the food processor or a small freezer bag well sealed, crush the nuts (rolling pin if by hand) until fine but not powdery. Transfer to a mixing bowl and mix in the remaining filling ingredients.
Preheat the oven to 200 ºC / 400 ºF.
Lightly grease the baking tray. Divide the dough in two. Take the first half and put it in the middle of the tray, then using you knuckles, spread it across evenly, adjusting where necessary until you have a uniform bottom layer that covers the tray. Now spread over the filling, pressing slightly with the back of a spoon. Spreading the top layer is slightly trickier because of the filling. The best way is to divide the dough into 4 equal pieces, take one piece at a time and flatten it between your palms to an even thickness, then lay it on top of the filling starting with one corner. Repeat the same process with the next one and lay it next to the first one so it overlaps with the first one and covers the opposite corner. Do likewise with the 2 remaining pieces, smooth down with your palm to ensure a uniform even layer. Cut into the desired sizes and pop it into the oven.
Bake for 15-20minutes until cooked, it should be lightly golden brown.
Cool in the tray and serve dusted with icing sugar or whipped marshmallow.

Note. Walnuts pastries store for up to a week in an airtight container, but you do not need in this case to dust them with icing sugar.

Tammer Madd (Date Pastry)

March 27, 2009 in Desserts | Permalink

Like Ma’moul, Date Pastries called Rass bi Tammer are associated with Easter and other festivities. They are also made into individual ones (they tend to be more rounded in shape than the walnut Ma’moul) which is delightful but time consuming. This is why I tend to bake one large piece and slice it into individual squares. Again, the instructions given for Ma’moul apply for the Date Pastries except of course for the filling.

Makes 18 large squares, or more if you go for smaller pieces.

Ingredients

1 quantity of Ma’moul dough mixture (see recipe)

For the filling

350 g / 12 oz stoned dates or date paste (available in some supermarkets)
25 g / 1 oz butter

You also need a baking tray measuring 15 x 24 x 4 cms (6 x 9½ x 1½ inches)

Method

Prepare the dough as for Ma’moul and proceed in the same way.
When you are ready to assemble prepare the filling. Melt the butter over a low heat then add the dates, mix thoroughly until you obtain a soft uniform paste that you could easily spread. Let it cool slightly.
Pre-heat the oven to 200 ºC / 400 ºF.
Divide the semolina mixture into two equal parts and proceed as described in the Ma’moul recipe, spreading between the two layers the date filling. Press down gently the top and cut into the desired sizes. Bake for 15-20 minutes until lightly golden brown. Cool in the baking tray before serving. Otherwise store it in an airtight container: keeps for a week to 10 days stored in a cool place.

Facts about Dates

Did you know that, apart from being mentioned in many ancient texts and are now considered a healthy high energy dried fruit they are delicious fresh (when in season) stuffed with a little cream cheese. Here are a few links if you want to know more:

http://findmeacure.com/2006/10/07/eating-date-fruit-is-good-for-health/

http://www.ayushveda.com/dietfitness/benefits-of-dates/

http://www.suite101.com/blog/yavrom/date_palms

http://www.al-qiyamah.org/pdf_files/tree_of_life-nephi’s_(highfiber.com).pdf

Meghli (Spiced Ground Rice Pudding)

March 5, 2009 in Desserts, Vegan, Vegetarian | Permalink

An unusual rice pudding because it contains no milk or any other animal products which makes it suitable for vegans. Simple, yet the combination of spices gives it an aromatic taste. The secret as my mother always emphasised is in stirring the pudding. In fact, Meghli in Arabic means thoroughly boiled, which implies that the pudding requires steady boiling and simmering. You have to be patient because you must keep a close eye on it while it is cooking. The good thing is that you could prepare it a day ahead because it can be served either at room temperature or chilled. As for the topping, you could vary this to suit your taste.

Serves 8

Ingredients

For pudding:

2 litres / 3½ pints of water
150 g / 5 oz ground rice
1 tbsp ground caraway seeds
1 tbsp ground anise seeds
2 tsp ground cinnamon
1 tsp ground fennel
275 g / 10 oz caster sugar

For topping:

100 g / 3½ oz dried shredded coconut
A selection of mixed nuts: you need about 75 g / 3 oz of each walnuts, pine nuts and blanched almonds
rose petals for decoration (optional)

You also need a large saucepan, preferably non-stick.

Method

Pour the water into saucepan and tip in the ground rice. Using medium to high heat, bring the mixture to boil stirring constantly. Reduce slightly the heat and add all the spices, continue stirring for about 20 minutes or until you feel that rice and water are thoroughly combined and there are no lumps.
Next, add the sugar and continue stirring. This is the stage where the mixture begins to thicken up, so you can loosen pause your stirring occasionally while watching vigilantly. It should take about 25 minutes for the pudding to reach the right thickness. You know it is ready when a thick layer coats the back of the spoon.
Once ready, take off the heat. Give the pudding a good stir and ladle it into individual dessert bowls or a large one.
Cool then decorate with shredded coconut, a little red petal jam in the middle and the nuts scattered all over.
NB. If you are allergic to nuts and you would like to try it, have a go without them. It still tastes nice.

Loubiyeh b’Zeit (Green Beans cooked in Olive Oil)

March 3, 2009 in Side Dishes, Starters, Vegan, Vegetarian | Permalink

This is a relatively fast appetising dish that can be eaten hot, warm or cold and can be used as starter, light lunch or a side dish for it complements meat dishes. Any fresh green beans that are in season will do. I also tried it with fresh Runner Beans and it was delicious. A word of advice, avoid tinned tomatoes because they can spoil the taste, nothing can complement fresh tender beans better than fresh ripe tomatoes.

Serves 4

Ingredients

500 g/ 1lb 2oz green beans any kind available in season
4 tbsp extra virgin olive oil
1 medium onion finely chopped
1 head of garlic: cloves peeled and chopped into chunky pieces
450 g/ 1lb of ripe tomatoes skinned and chopped
1 tbsp tomato puree or less depending on how juicy the tomatoes are
Seasoning: salt and freshly milled black pepper

Method

Top, tail, string the beans then cut them into smallish pieces about 5cm / 2 inches, wash them in fresh water and keep aside.
Heat up the oil in a large saucepan over a medium heat, then add the chopped onion and sauté for a couple of minutes, stir in the chopped garlic and cook for another minute.
Add the prepared beans and stir them into the mixture, season with salt and generous freshly milled black pepper, cook for 2 minutes stirring occasionally.
Next, stir in the chopped tomatoes, tomato paste, cover and bring to the boil stirring once or twice then let it simmer for 15-20 minutes, by which time, the beans should be cooked and tomatoes have melted into a nice thick sauce. Taste and adjust seasoning if necessary.
Serve in individual dishes, drizzle more extra virgin olive oil on top and eat with warm bread.

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