Iraqi Timmen

Iraqi Timmen is a very famous recipe over all Iraq. It's simply rice with green broad beans. You will notice rich, delicious and special green rice accompanied with cucumber yogurt salad. It's so easy to prepare that you'll want to make it again.

Ingredients:

• 1000g green broad beans, peeled and cut into halved
• 4 cups rice
• 1 cup fresh fennel leaves, chopped
• 4 cups meat broth (or 4 cups of water + 1 chicken stock cubes)
• 1/2 cup corn oil
• Chili pepper and salt for taste

Preparation:

• Place rice in a bowl and soak for 20 minuets.
• Heat corn oil in a deep cooking pot over medium-high heat and sauté green broad beans for 15 minutes stirring well continuously.
• Add fresh fennel and cook for another 15 minutes stirring well continuously.
• Drain rice and add to the pot then add meat broth, chili pepper and salt mixing all together well.
• Rise the heat to high until the water evaporated then reduce the heat to low, cover the pot letting it until Timmen Bagilla is cooked.
• Serve with meat and enjoy!

If you can read Arabic, click here and enjoy some delicious Arabic dishes

Mansaf Recipe - Jordanian Mansaf Recipe

There are different recipes for Jordanian mansaf. This mansaf recipe uses lamb not chicken. Learn how to make authentic Jordanian mansaf, the national dish of jordan. Lamb seasoned with aromatic herbs, sometimes lightly spiced, cooked in yogurt, and served with huge quantities of rice. Feasting on Mansaf is taken seriously, and hours are spent in its preparations.

Mansaf is cooked in jameed (the Arabic word for dried yogurt), which is then mixed with water in a tray to produce a creamy sauce. This is poured into a large stewing pot with chunks of lamb meat. The pot is put over an open fire. As the stew begins to warm, it is stirred to prevent the yoghurt from separating.

Large trays are covered with the doughy flat Arabic bread and dampened with yogurt. On top of this, a layer of rice is heaped. The meat is then piled on top. Almonds, pine-kernels and other nuts may be sprinkled over the dish, which is then ready for serving.

Ingredients:

• 6 pieces jameed (about 1/2 pound)
• 3 quarts plus 2 cups water
• 10 tablespoons clarified unsalted butter
• 4 1/2 pounds lamb shoulder on the bone, cut into approximately 3/4 pound pieces and trimmed of excess fat
• 2 tablespoons all spices
  
• 3 cups long-grain rice, soaked in water to cover for 30 minutes and drained or rinsed well under running water until the water runs clear
• 3 to 4 cups boiling water
• 1 tablespoon salt
• 1/2 cup blanched whole almonds
• 1/2 cup pine nuts
• 2 pieces shrak (Arabic flat thin bread/Saj bread)
  

Preparation:

• Soak the jameed in cold water to cover for 24 to 48 hours.
  
• Drain and melt the jameed in a pot with 1 quart of the soaking water over medium heat. Add the remaining 2 quarts soaking water as it evaporates until the mixture has the consistency of yogurt. This could take up to 2 hours and you should ultimately have about 2 quarts liquid jamīd. Strain the jamīd through a sieve and set it aside. Save three-quarters of the jamīd for the meat and the rest for the rice, which you will cook separately.
• In a large, preferably earthenware casserole, heat 5 tablespoons of the clarified butter over medium heat, then cook the lamb until browned on all sides, about 20 minutes. Remove the meat from the casserole with a slotted spoon and set aside. Pour off all the excess fat and liquid. Return the meat to the casserole with the reserved three-quarters of jamīd, reduce the heat to low, add the remaining 2 cups water, sprinkle on the bahārāt, and cook, uncovered, until the meat is falling off the bone, about 3 hours. Do not use any salt because the jameed is salty, but if you are using the stabilized yogurt, you need to salt the meat to taste. Stir the meat so it is mixed well with the spices and yogurt.
• Meanwhile, prepare the rice. In a heavy flame-proof casserole or pot with a heavy lid, melt 3 tablespoons of the clarified butter over medium-high heat, then cook the rice for 2 minutes, stirring. Pour in 3 cups of the boiling water and the salt, bring to a boil, reduce the heat to low, cover, and cook until the rice is tender and all the liquid is absorbed, about 20 minutes. Do not lift the lid to look at the rice and do not stir the rice as it cooks. After 20 minutes, if the rice is not done, keep adding boiling water in small amounts until the rice has absorbed the additional water and is tender. When the rice is done, stir in the remaining quarter of the jamīd, to make the rice a little watery.
• Meanwhile, melt 1 tablespoon clarified butter in a small skillet and cook, shaking the skillet, until the butter is golden, 2 to 3 minutes. Remove and set the butter aside. Melt the remaining tablespoon clarified butter in the small skillet and cook the almonds until light golden, about 5 minutes, tossing the nuts. Add the pine nuts and cook until they are golden, about another 3 minutes. Set the nuts aside.
• Clean off a serving, dining, or kitchen table with soap and water and then rinse well and dry, unless you are using a very large tray or serving platter. Arrange the marqūq or other bread directly on the table or tray, overlapping them some, and spread some jamīd from the cooked lamb on it so it becomes soft. Strain the meat and place it over the bread, now soft and broken. Spoon the rice over next and put the remaining jamīd sauce from the lamb in a separate bowl with a serving spoon. Sprinkle the pine nuts and almonds over the rice. Pour the reserved 1 tablespoon of melted samna over everything. Gather your guests around the table, hands properly washed, with their right hands closest to the food. Begin eating.

To know more about Jordan visit Discover Jordan

Baked Moroccan chicken and rice

Something delicious, you must try this dish sooner or later, and see if you agree.

Cooking Time 35 minutes

Ingredients (serves 4)

• 1/4 cup apricot jam
• 1 1/2 tablespoons Moroccan seasoning
• 1 garlic clove, crushed
• 1 tablespoon olive oil
• 500g chicken thigh fillets, trimmed, cut into 3cm pieces
• 2 cups long-grain rice, rinsed
• 1 brown onion, thinly sliced
• 1 large tomato, roughly chopped
• 1/2 cup frozen peas
• 2 1/4 cups salt-reduced chicken stock
• 1 lemon, juiced
• steamed green beans, to serve

Method

• Preheat oven to 220°C. Combine jam, seasoning, garlic and oil in a bowl. Add chicken and stir to coat. Season with salt.
• Place rice in a 5cm-deep, 22cm x 26cm (base) baking dish. Top with onion, tomato and peas. Pour over stock and 1/4 cup of lemon juice. Top with chicken.
• Bake, uncovered, for 30 to 35 minutes or until chicken is cooked through and rice tender. Serve with steamed beans.

Source
Super Food Ideas - August 2007, Page 32
Recipe by Michelle Lucia

Moroccan salmon with cream cheese & garlic mash

Preparation Time 15 minutes
Cooking Time 12 minutes

Ingredients (serves 4)

• tbs olive oil
• 1 leek, white part only, finely sliced
• 2 cloves garlic, crushed
• 1kg potatoes, steamed
• 100g light cream cheese
• 3/4 cup (180ml) milk
• 4 x 200g Atlantic salmon fillets
• 1 tbs Moroccan seasoning
• Olive oil spray
• 100g baby spinach leaves

Method

• Heat oil in a saucepan over medium heat. Add leek and cook for 3 mins, then add garlic and cook for 1 min.
• Transfer to a food processor with cooked potatoes, cream cheese and milk. Process until smooth and season to taste. Return to the saucepan and keep warm.
• Heat a chargrill pan or BBQ over a medium heat. Lightly sprinkle salmon fillets with seasoning. Spray with olive oil spray and cook for 3-4 mins on each side for medium, or until cooked to your liking. Serve salmon on a bed of mashed potato and baby spinach leaves.

Notes & tips
Hint: Delicious and versatile, cream cheese is available in reduced or full-fat versions as well as a range of flavours such as tomato & basil or chives & onion. Great for adding to jacket potatoes or use in toasted sandwiches.

Source
Fresh Living - July 2005, Page 36
Recipe by Kim Meredith

Turkish Delight Creme Brulee

Preparation Time: 15 minutes
Cooking Time: 40 minutes

Ingredients (serves 6)

• 100g Turkish delight, coarsely chopped
• 625ml (2 1/2 cups) thin cream
• 7 egg yolks
• 100g (1/2 cup) caster sugar
• 2 tsp rosewater
• 2 tbs brown sugar

Method

• Preheat oven to 150°C. Place six 185ml (3/4-cup) capacity ovenproof ramekins or cups in a large roasting pan. Sprinkle the bases of the ramekins with Turkish delight.
• Place cream in a saucepan over medium heat. Cook, stirring, for 5 minutes or until mixture simmers (do not boil).
• Meanwhile, use a balloon whisk to whisk together the egg yolks, caster sugar and rosewater in a medium bowl until combined.
• Whisk cream into egg-yolk mixture. Pour evenly among ramekins. Pour enough boiling water into roasting pan to reach halfway up the sides of the ramekins.
• Bake in preheated oven for 30 minutes or until just set. Remove ramekins from the roasting pan and set aside for 2 hours to cool. Cover with plastic wrap and place in the fridge for 6 hours to set.
• Preheat grill on high. Sprinkle brulees with brown sugar. Cook under grill for 2-3 minutes or until sugar bubbles and caramelises. Serve immediately.

Notes & tips
Turkish delight is available from delicatessens and Middle Eastern food stores. Rosewater is available from specialty spice outlets. If it's unavailable substitute 1 tsp rosewater essence.

Source
Good Taste - October 2005, Page 154
Recipe by Sarah Hobbs

Guide to Turkish Ingredients

Want to cook authentic Turkish dishes at home, but don't know what to use? This guide to the basic ingredients used in Turkish cuisine is a great place to start!

1 Rosewater
A common flavour in Turkish delight and other sweets, rosewater has a gentle, floral scent and adds an exotic note to custard, rice pudding and even ice-cream.

2 Burghul
More common than rice in some parts of Turkey, cracked wheat, or burghul, is steamed with onions, tomato or capsicum paste and other ingredients to make a simple, healthy pilav to serve with sauced dishes.

3 Tahini
Tahini, or sesame paste, is used in Turkish sauces and dips. It’s also mixed with grape molasses as a sweet spread.

4 Tomato paste
Although fresh tomatoes are preferred, tomato paste is also used to give a strong, fruity taste to stews and casseroles.

5 Yoghurt
Continental-style yoghurt is central to Turkish cooking. It’s used as an accompaniment to grilled meats and as the base for all sorts of dips and sauces.

6 Filo
For savoury and sweet pastries, such as börek and baklava, Turks use filo pastry or a finer handmade version known as yufka.

7 Walnuts, almonds and pistachios
Nuts are used in sweet pastries and pilavs, but also in tarator made with yoghurt, tahini and ground nuts.

8 Feta
Turkish cooking uses sheep and goats milk cheeses, that are similar to salty, creamy feta.

9 Paprika
Paprika is a slightly spicy red powder which gives instant zing to many Turkish dishes.

Kitchen staples
Keep these ingredients handy for making traditional Turkish fare in your own kitchen.

Fresh parsley, dill and mint are served with Turkish pizzas known as lahmacun. Fresh herbs are also used in dips and salads and on the mezze platter.

Tomatoes, eggplants, onions, zucchini, cucumber and garlic are the main vegetables found in Turkish cooking. They’re used in everything from dips and salads to fritters and casseroles. Eggplants and zucchini are also often stuffed and grilled.

Capsicum is another vegetable used regularly in Turkish cuisine. It’s added to casseroles, stuffed
and grilled, or used to make biber salca, a hot roast capsicum paste that’s an essential ingredient
in sauces and pilavs.

Source: Good Taste - June 2008, Page 100

Lebanese Potato Salad

Great Lebanese Potato Salad dish dressed with a tangy lemon vinaigrette and fresh mint

Ingredients:

• 2 pounds russet potatoes (about 3 medium)
• 1/4 cup lemon juice
• 3 tablespoons extra-virgin olive oil
• 1/2 teaspoon salt
• Freshly ground pepper to taste
• 4 scallions, thinly sliced
• 1/4 cup chopped fresh mint

Preparation:

• Place potatoes in a large saucepan or Dutch oven and cover with lightly salted water. Bring to a boil and cook until tender, 25 to 30 minutes. Drain and rinse with cold water. Transfer to a cutting board. Let cool for 20 minutes. Cut the cooled potatoes into 1/2-inch pieces.
• Whisk lemon juice, oil, salt and pepper in a large bowl. Add the potatoes and toss to coat.
• Just before serving, add scallions and mint to the salad and toss gently.

Grilled Salmon - Moroccan Recipe

The Moroccan method of Grilling Salmon

Ingredients - Makes 2 servings:

• 2 tablespoons low-fat or nonfat plain yogurt
• 2 tablespoons chopped fresh parsley
• 2 tablespoons chopped fresh cilantro
• 1 tablespoon lemon juice
• 1 1/2 teaspoons extra-virgin olive oil
• 1 clove garlic, minced
• 3/4 teaspoon paprika
• 1/2 teaspoon ground cumin
• 1/8 teaspoon salt
• Freshly ground pepper to taste
• 8 ounces center-cut salmon fillet, skinned and cut into 2 portions
• 2 lemon wedges

Preparation:

• Combine yogurt, parsley, cilantro, lemon juice, oil, garlic, paprika, cumin, salt and pepper in a small bowl. Reserve 2 tablespoons of the sauce; cover and refrigerate. Place salmon in a medium sealable plastic bag. Pour in the remaining yogurt mixture, seal the bag and turn to coat. Refrigerate for 10 (or up to 30) minutes.
• Meanwhile, preheat grill to medium-high.
• Oil the grill rack. Remove the salmon from the marinade, blotting any excess. Grill the salmon until it is browned and just cooked through, 4 to 5 minutes per side. Top the salmon with the reserved sauce and garnish with lemon wedges.

Tip: To skin a salmon fillet: Place a fish fillet on a clean cutting board, skin side down. Starting at the tail end, slip the blade of a long, sharp knife between the fish flesh and the skin, holding the skin down firmly with your other hand. Gently push the blade along at a 30° angle, separating the fillet from the skin without cutting through either.

Lamb Chops with Moroccan Barbecue Sauce

Yummy recipe for Lamb Chops with Moroccan Barbecue Sauce. Start the BBQ season with delicious dish!

Ingredients - Makes 4 main-dish servings:

• 8 lamb loin chops (each about 1 in. thick and 4 oz.), fat trimmed
• Mint chutney (recipe follows)
• Salt and pepper
• Moroccan barbecue sauce (recipe follows)

Preparation:

• Rinse lamb chops; pat dry. Place chops in a bowl with about 1/4 cup mint chutney; turn to coat. Cover and chill at least 4 hours or up to 1 day.
• Lift lamb chops from bowl (discard any chutney in bowl) and sprinkle all over with salt and pepper. Place on a grill over a bed of medium-hot coals or medium heat on a gas grill (you can hold your hand at grill level only 3 to 4 seconds); close lid on gas grill. Cook chops, turning once, until browned on both sides but still pink in the center (cut to test), 9 to 12 minutes total.
• Place chops on plates and drizzle with Moroccan barbecue sauce; offer remaining chutney and sauce alongside.

Mint chutney: In a blender, whirl 1 cup lightly packed rinsed fresh mint leaves, 1/2 cup olive oil, 1/2 cup chopped green onions (white and pale green parts), 3 tablespoons parsley leaves, 1 tablespoon lemon juice, 1 peeled clove garlic, 1 teaspoon salt, 1/2 teaspoon curry powder, and 1/4 teaspoon cayenne until smooth. Makes about 1 cup.

Moroccan barbecue sauce: In a 2- to 3-quart pan, combine 3/4 cup honey, 1/2 cup fresh cilantro sprigs, 1/3 cup lemon juice, 1/4 cup rice vinegar, 1/4 cup ketchup, 1/4 cup soy sauce, 1 clove garlic, 1 whole star anise, 1 cinnamon stick (3 in. long, broken into pieces), 3/4 teaspoon black peppercorns, and 1/4 teaspoon each ground ginger, ground cardamom, whole cloves, hot chile flakes, and salt. Bring to a simmer over medium-high heat; cook, stirring occasionally, until sauce is reduced to about 1 1/4 cups, about 15 minutes. Pour through a fine strainer into a bowl. Makes about 1 1/4 cups.

BBQ Lamb Kabobs

Lebanese flavors enhance these lamb kabobs with hints of cinnamon, paprika, lemon juice and garlic.

This simple, yet scrumptious marinade is also great with chicken and fish.

It's best to marinate the lamb overnight. This really infuses the flavors which are released when cooked over a hot barbecue.

The kabobs can be served smothered in garlic sauce with some salad, fresh bread or even pilau rice.

Simply, simmer two cups of rice with four cups of chicken stock for 10 minutes and then throw in some chopped parsley, coriander, pinenuts and you're done!

Ingredients:

• 500gms of lamb loin
• 4 garlic cloves, crushed
• 1/4 cup of lemon juice
• 1/4 cup of olive oil
• 1 tsp of paprika
• 1 tsp of cinnamon
• 1 tsp of sea salt
• Wooden skewers soaked in water for 30 minutes
• 1 bulb of garlic, peeled
• 1/4 cup good quality olive oil
• 2 Tbsp lemon juice
• 1 tsp sea salt

Preparation:

• Cut the lamb into bite-size pieces and trim fat off if necessary.
• In a large non-reactive bowl, mix the olive oil, crushed garlic, lemon juice, paprika and cinnamon. Mix well and then add the lamb pieces.
• Coat the meat thoroughly and then cover and refrigerate for at least two hours or even overnight.
• Now for the garlic sauce.Peel the garlic and place in a blender.
• Add the lemon juice and start to blend. You may from time to time have stop and push the garlic down with a spoon if it sticks to the side. Add the salt. Continue to blend.
• Now add the olive oil in a slow stream while continuing to blend.The sauce should have the consistency of mayonnaise.
• Refrigerate until you need it.
• Once you're ready to cook the lamb, heat up the barbecue and skewer the lamb pieces.
• Barbecue the lamb until desired doneness.
• Serve with salad, fresh bread or even a pilau rice.

BBQ Shish Kabob Video

Roast chicken with pine nut and barberry pilav stuffing

This Turkish recipe comes courtesy of Greg Malouf, master of modern Middle Eastern cuisine.

Ingredients

• 1 x 1.5 kg free-range chicken
• Sea salt
• Freshly ground black pepper
• 2 tablespoons olive oil
• 250 ml chicken stock
• Watercress to garnish

Pilav Stuffing

• 280 g short-grain rice
• 600 ml chicken stock
• 55 g unsalted butter
• 1 large purple onion, finely diced
• 2 cloves garlic, finely diced
• 60 g pine nuts
• 1/2 teaspoon ground allspice
• 1/2 teaspoon ground cinnamon
• 1/3 cup barberries
• Sea salt
• Squeeze of lemon juice
• 1/2 cup unsalted shelled pistachios, roughly chopped
• 1/2 cup shredded flat-leaf parsley leaves

Preparation

• To make the stuffing, put the rice into a large bowl and rinse well under cold running water, working your fingers through it to loosen the starch. Drain off the milky water and repeat until the water runs clear. Cover the rice with cold water and leave to soak for 10 minutes. Drain the rice and rinse a final time, then drain again.
• Bring the stock to the boil, then lower the heat and keep at a simmer.
• Melt the butter in a heavy-based saucepan. Add the onion and garlic and sauté over a low–medium heat, stirring continuously, until the onion starts to soften. Add the pine nuts and spices, then increase the heat and sauté until the nuts start to colour. Add the barberries to the pan, followed by the simmering stock. Season with salt, then return to the boil, stir briefly, and cover with a tight-fitting lid. Cook over a very low heat for 15 minutes.
• Tip the cooked rice onto a shallow tray and sprinkle on the lemon juice, pistachios and parsley. Use a fork to fluff up the grains and leave to cool.
• Meanwhile, preheat the oven to 200ºC. Clean the chicken, removing any excess fat from around the cavity. Stand the chicken upright and season lightly inside with salt and pepper. Spoon around half the stuffing into the cavity, being careful not to overfill it, and secure the skin at the opening with a small skewer. Set the remaining rice aside. Season the chicken lightly with salt and pepper and rub with oil, then transfer it to a heavy-based baking tray. Pour in half the stock and roast for 20 minutes. Lower the oven to 180ºC and roast for a further 40 minutes. Remove the chicken from the oven and leave in a warm place for 10 minutes to rest.
• While the chicken is resting, reheat the remaining stock and pilav in a saucepan over a gentle heat. Spoon out the stuffing from the chicken and add it to the pan. Mound the rice onto the centre of a warm serving platter. Cut the chicken into quarters, stack it around the rice and serve garnished with watercress.
  

Recipe from Turquoise by Greg and Lucy Malouf, with photographs by Lisa Cohen and William Meppem. Published by Hardie Grant Books.

Grilled flat chicken with broad bean crush

This Lebanese recipe comes courtesy of Greg Malouf, master of modern Middle Eastern cuisine.

Ingredients:

• 2 x 500 g (1 lb) free-range chickens or poussins
• Salt and pepper

Broad bean crush

• 1 clove garlic
• 1⁄2 teaspoon salt
• 125 g (4 1⁄2 oz) broad beans, podded, blanched and peeled
• 1 shallot, very finely diced
• 1⁄4 cup coriander (cilantro) leaves, finely chopped
• 50 ml (2 fl oz) extra-virgin olive oil
• Pinch of cayenne pepper
• Freshly ground black pepper
• Juice of 1 lemon

Preparation:

This flattened chicken dish is cooked under the grill and served smeared with the earthy and spicy broad bean crush. The crush is also delicious on toasted bread, served as a canapé with drinks before dinner.

• Preheat your grill to its highest temperature and line the tray of the grill with foil to make cleaning up easier.

• To prepare the chickens, cut them down the back and splay them open. Season them with salt and pepper and place them under the grill, skin side down, making sure they are about 3 cm (1 1⁄4 in) from the heat source. Cook for 5 minutes, then turn and cook for a further 5 minutes, or until the skin starts to blister.

• While the chickens are grilling, prepare the broad bean crush. First, pound the garlic and salt to a smooth paste. Next, add the remaining ingredients to the mortar and pound them one by one or tip everything into a food processor. Either way, what you are aiming for is a sludgy, rough texture.

• When the chickens are cooked, smear on the broad bean crush and cook for a few more minutes. Serve with Arabic bread, lemon wedges and a soft leaf salad.

Recipe from Saha by Greg and Lucy Malouf, with photographs by Matt Harvey.
Published by Hardie Grant Books.

Cheesy pull-apart bread

This Lebanese recipe comes courtesy of Greg Malouf, master of modern Middle Eastern cuisine.

Ingredients:

• Yoghurt Bread Dough
• 100 g (3 1⁄2 oz) haloumi, grated
• 50 g (2 oz) parmesan, grated
• 1 teaspoon dried mint
• Olive oil

Preparation:

• After the bread has finished proving for the first 2 hours, knock it back and knead in the cheeses and mint.
• Preheat the oven to its highest temperature. Divide the dough into 12–14 walnut-sized balls and arrange them in rows on a greased baking tray. As they prove again, they will puff up and merge into one another. Brush with olive oil before baking for 15–20 minutes.
• Tip onto a wire rack to cool slightly before serving.
  

Recipe from by Saha by Greg and Lucy Malouf, with photographs by Matt Harvey. Published by Hardie Grant Books.

Barbecue-roasted Baby Potatoes

Get ready for the BBQ season, lets try Barbecue-roasted baby potatoes recipe

Equipment You'll need 16 skewers for this recipe.

Ingredients (serves 8)

• 1kg small chat potatoes
• Olive oil cooking spray
• 2 teaspoons sea salt flakes

Method

• Soak skewers in cold water for 30 minutes. Drain. Preheat barbecue grill plate on medium heat.
• Place potatoes into a large saucepan. Cover with cold water. Bring to the boil over high heat. Reduce heat to medium-low. Simmer for 5 minutes or until just tender when tested with a skewer. Drain. Rinse under cold water. Cut potatoes in half. Thread onto skewers.
• Spray potatoes with oil. Sprinkle with sea salt. Barbecue for 30 minutes, turning every 10 minutes, or until golden and crisp

Source
Super Food Ideas - November 2004, Page 48
Recipe by Dixie Elliott

lebanese Fattoush

Learn how to make great Lebanese Fattoush, one of the most famous salad dishes in Lebanon.

Ingredients (serves 6)

• 2 cups olive oil
• 2 pieces Lebanese bread, each cut into 4 pieces
• 500g cherry tomatoes, halved
• 2 Lebanese cucumbers, halved lengthways, deseeded, chopped
• 1 red capsicum, chopped
• 3 small radish, trimmed, thinly sliced
• 4 green onions, chopped
• 1 cup flat-leaf parsley leaves, coarsely chopped
• 1/2 cup mint leaves, coarsely chopped
• 1 tablespoon sumac (see note)

Dressing

• 1/4 cup olive oil
• 1/2 cup lemon juice
• 2 teaspoons sumac

Method

• Make dressing: Combine all ingredients in a screw-top jar. Secure lid. Shake until well combined.
• Heat oil in a saucepan over medium heat. Cook bread, in 4 batches, turning, for 1 to 2 minutes or until crisp and golden. Transfer to a wire rack to drain. 3 Place tomatoes, cucumbers, capiscum, radish, onions, parsley and mint in a large bowl. Sprinkle with sumac. Drizzle with dressing. Toss gently to combine. Break bread into pieces. Add to salad. Toss gently and serve.

Notes & tips

• Sumac is a cherry-red spice that's dried and ground and has a slightly sour, lime-like taste. You can find it in the spices aisle of your supermarket.

Source
Super Food Ideas - November 2006, Page 52
Recipe by Abi Ulgiati

BBQ Season Started in Jordan

The BBQ season in Jordan starts at the beginning of March specially when the temperature goes over 20 Celsius (70 Fahrenheit). So, the weather on March 13 was great in the Dead Sea it was around 25 Celsius, by the way the Dead sea is the lowest point on Earth and it's a bout 30 minutes driving from the capital Amman where I live.

Any how, I arranged with 3 of my relative families a BBQ trip to the dead Sea, we were four families (19 persons) and we managed to barbecue about 100 skewers of Kebab and Shish Tawook...!! it's a lot but if you have a good appetite the amount is OK. The good thing is they came out very delicious and we had Some side dishes like Hummus and Salad and some soft drinks. Everybody was happy specially the kids, they enjoyed playing on the Beach while we were busy preparing the lunch, as usual Mams and Dads are always busy.

I know in some areas specially in Europe and the United States the weather is still cold and you have to wait my friends a couble of months for the good weather. Good luck for all of you.

Lebanese-style lamb wrap

Cooking Time 30 minutes
Equipment You will need 8 toothpicks for this recipe.

Ingredients (serves 4)

• 2 tbs olive oil
• 2 garlic cloves, crushed
• 2 tbs fresh lemon juice
• (about 350g) lamb eye of loin (backstrap), cut in half crossways
• Salt & freshly ground black pepper
• 4 pieces wholemeal lavash flatbread
• 1 x 225g ctn baba ghanoush
• 120g (1 cup) bought fresh tabouli

Method

• Combine oil, garlic and lemon juice in a glass or ceramic dish. Add the lamb and season with salt and pepper. Set aside, turning occasionally, for 10 minutes to develop the flavours.
• Heat a non-stick frying pan over high heat. Add the lamb and cook for 3-4 minutes each side for medium-rare or until cooked to your liking. Transfer to a plate. Cover with foil and set aside for 5 minutes to rest. Cut across the grain into 5mm slices.
• Kids' task: Place a piece of lavash on a clean work surface and spread with one-quarter of the baba ghanoush. Top with one-quarter of the tabouli and one-quarter of the lamb. Roll up firmly to enclose filling. Cut in half and secure each half with a toothpick. Repeat, in 3 more batches, with the remaining lavash, babaghanoush, tabouli and lamb.
  
• Serve immediately.

Source
Good Taste - February 2005, Page 53
Recipe by Jane Charlton

How to Dry Figs

Many people have fig trees at home. So, how can you dry these figs from your fig tree at home?

Figs dry nicely. First, though, you must let them ripen fully to develop their flavor. And the only way to know that they’re fully mature is to let them drop from the tree. Harvest them quickly, wash and dry them, and cut them in half. Place them on a drying surface, skin-side down. (The drying surface may be the rack from a dehydrator, cooling racks that you intend to put in the oven, a clean screen or wooden frame with a clean, old sheet stapled to it for drying the figs in the sun, etc.)

If you plan to dry them in the sun, you need warm days with little humidity. A warm, dry breeze circulating around the figs for two days is ideal. Bring your trays in before the evening dew. To discourage bugs, you can prop a layer of cheesecloth up across the trays.

You can also dry the figs in the oven, but you want a temperature no higher than 140°F (60°C). And 115° to 120° (45°C to 50°C) is actually best for fruit. Many ovens cannot be set that low, however, so you may need to find some absolutely safe way to prop the oven door open a little to allow the excess heat to vent. Some people let you go as high as 160°F (70°C), but at that temperature the fruit may actually begin to cook, which is not your goal. Or the surface will dry out before the interior, trapping moisture inside, and leading to the development of mold. At a temperature around 120°, the figs will take between 8 and 12 hours to dry. If you use a dehydrator, follow the manufacturers’ instructions.

After the figs are dry and leathery, you should “pasteurize” them to kill any insects that may be lurking in the cracks and crevices. You can either heat them in the oven for 10 to 15 minutes at 175°F (80°C) or put them in freezer bags and freeze them for at least four days. (The freezer method is a little less destructive to vitamins, minerals and texture). Afterwards, if you keep them in the refrigerator, they’ll last for 18 to 24 months. In the freezer, they’ll last for 5 to 8 years.

Which ever you choose, remember to keep eating those figs — you'll have another crop next year!

Benefits of Figs

Members of the Mulberry family, figs (Ficus Carica) first originated in Northern Asia Minor. Probably one of the earliest fruits that man has ever known, figs are small and luscious fruits, with a chewy texture and a very sweet smell. Believed to be the favorite fruit of Cleopatra, they occupy a very important place in many cultures around the world. Romans were the avid lovers of the fruit and considered it as a gift from the fertility God ‘Bacchus’. Consumed both fresh and dried, figs are available in dramatic shades of colors, like purple, green and brown. Read on to know more about figs, including its nutritional value and various health benefits associated with eating the fruit.

Nutritional Value of Fresh Figs
Given below is the amount of nutrients present in 100g of fresh figs.

• Carbohydrates - 19 g
• Sugars - 16 g
• Dietary Fiber - 3 g
• Fat - 0.3 g
• Protein - 0.8 g
• Vitamin B6 -110 mg
• Energy - 70 kcal / 310 kJ

Nutritional Value of Dried Figs
Given below is the amount of nutrients present in 100g of dried figs.

• Carbohydrates - 64 g
• Sugars - 48 g
• Dietary Fiber -10 g
• Fat - 1 g
• Protein - 3 g
• Energy - 250 kcal / 1040 kJ

Health & Nutritional Benefits of Eating Figs

• The rich potassium content of figs helps to maintain the blood pressure of the body.
• Figs are rich in dietary fiber, which makes them very effective for weight management program.
• Even leaves of the fig plant have healing properties. Eating fig leaves helps diabetic patients reduce the amount of insulin intake.
• Consuming figs helps to reduce the risk of breast cancer.
• Calcium and potassium present in figs prevent bone thinning and help to promote bone density.
• Tryptophan, present in figs, induces good sleep and helps get rid of sleeping disorders like insomnia.
• Eating figs relieves fatigue and boosts memory power.
• Drinking fig juice helps to soothe irritated bronchial passages.
• Consumption of figs with milk cures illness like anemia.
• Due to their laxative effect, figs are helpful for treating chronic constipation.
• Daily consumption of soaked figs (2-3) is an effective remedy for curing hemorrhoids or piles.
• The soluble fiber, called pectin, in figs helps in reducing blood cholesterol.
• When applied on skin, baked figs can cure inflammations like abscesses and boils.
• Due to their high water content, mashed figs act as a very good skin cleanser and help in preventing and curing acnes and pimples.
• Figs are rich in calcium and are excellent calcium alternatives for people who are allergic to dairy products.
• Consuming figs also helps in aiding digestion and taming various stomach and bowel-related problems.
• The juice obtained from green figs is effective for softening and treating corns.
• Figs promote the overall well-being of an individual and are excellent aphrodisiacs.

More readings About Fig

• THE FIG: A FRUIT WHOSE PERFECTION HAS ONLY RECENTLY BEEN REVEALED: God Swears by the Fig and the Olive (Qur'an, 95:1)

• FOODS MENTIONED IN THE QUR'AN BY GOD

Dr. Oliver Alabaster, Director of the Institute for Disease Prevention at the George Washington University Medical Centre, refers to figs in these terms:

… [H]ere is an opportunity to add a really healthy, high fiber food to your diet. Choosing figs and other high fiber foods more frequently means that you'll naturally choose potentially harmful foods less frequently-and this is great for your lifelong health.119

Fig and Walnut jam

This Lebanese recipe is made with Sun dried figs. It has a different flavor than the fresh fig jam.

Ingredients:

• 2 cups of chopped sun dried figs
• 1 cup of sugar
• 1/2 cup of water
• 3 Tsb Sesame (roasted is recommended)
• 1/2 cup of walnuts
• Juice of half a Lemon
• 1tsp Anise

Preparation:

• Chop the dried figs and remove the stems.
• Place in medium pot and mix in the sugar.
• Add the water. you may add up to 1 cup of water, but you'll need to boil the mixture longer.
• Stir the mixture and once it starts boiling add the Walnuts
• Allow to boil on medium heat, then add the Sesame seeds.
• Add the ground Anise and stir it well with the mixture.
• Allow the mixture to thicken and then add the Lemon.
• Leave on low heat for at least 10 minutes until the mixture is thick.
• Pour in jars.

Fresh Fig Jam

This is a Lebanese recipe for making fresh fig jam. The recipe uses Mastic which is an ingredient extracted from the Mastic tree which is in the Pistachio tree family. You may find it at greek and middle eastern stores. It gives the jam a really nice and unique flavor. As a substitute you may use Anise seeds instead.

Ingredients:

• 6 pounds of fresh figs
• 2 cups of sugar
• 3 Tsp Sesame
• juice of half a lemon
• 2 packs of mastic (or 2 tsp of ground Anise)

Preparation:

• Peel the stems and the thick part of the skin of the figs.
• Cut the figs in quarters
• place the figs in a pot and add the sugar.
• Do not add any water. The figs retain enough water.
• Place the pot on a medium heat and mix the figs and sugar well.
• Leave on heat for 15-20 mins. Slow down the heat if it's starts boiling rapidly.
• Add the Lemon juice.
• If using Mastic, crush it until it's powdery then apply it. If using Ground Anise go ahead and add it to the mixture.
• Mix well, and leave on low heat until mixture is thick.
• Place in jars.

Bouillabaisse - Fish Soup

The Lebanese style of preparing Bouillabaisse - Fish Soup recipe.

Serves 6 persons
Ingredients:

• 2lb (1 kg) very fresh fish
• 4 whole shrimps in the shell
• 6 cups water
• 1/4 cup cider vinegar
• 1/2 cup olive oil
• 2 tablespoons minced celery leaves
• 4 medium-sized tomatoes, peeled and finely chopped
• 1 cup finely chopped leeks
• 1/2 cup chopped onions
• 1/2 cup chopped carrots
• 2 cloves garlic
• A dash each, saffron, cardamon, turmeric, chilli
• 1 teaspoon black pepper
• Juice of one lemon
• A few orange rinds
• 3 tablespoons chopped parsley

Preparation:

• Clean the fish, scrub the shrimp and leave it in the shell.
• Heat the oil in a large pot and sauté all the vegetables for 5 minutes.
• Add the fish and shrimp to the above vegetables.
• Add the water, vinegar, seasoning and orange rind and bring to the boil.
• Cover the pot and leave over medium heat for 20 minutes.
• Remove the fish and shrimps from the pot and let the vegetables cook for 20 more minutes.
• Remove the shrimp from the shells and set aside.
• Remove the bones from the fish and place in a serving bowl with the shrimp.
• Strain the vegetables and blend in the electric blender until smooth.
• Return the blended vegetables to the fish stock in the pot and place over low heat.
• Brown 2 tablespoons flour in one tablespoon butter, and then dissolve in half a cup of water.
• Add the flour mixture to the soup and stir over low heat for 3 minutes.
• Serve hot garnished with chopped parsley and the fish and shrimp pieces.

Beetroot and Tahinah Salad

The Lebanese way of preparing Beetroot and Tahinah Salad. In Lebanon it's called "Salatat Shamandar bil Tahinah".

Serves 10 persons
Ingredients:

• lb (1kg) beetroot
• 1/2 cup Tahinah paste
• 1/2 cup lemon juice
• 1 cup yoghurt
• 1 teaspoon salt
• 1 tablespoon finely chopped parsley
• 1 onion, finely chopped

Preparation:

• Peel and dice the beetroot into small pieces.
• Wash and place in a saucepan.
• Cover with water and let simmer for 1/2 hour, covered.
• Marinate the chopped onions in lemon juice and salt.
• Beat the yoghurt and tahinah, add the lemon juice and onions and mix well.
• If mixture is thick, add 2 tablespoons water.
• Pour the tahinah mixture over the beetroot and stir well.

Other Variations

Beets and Olive Oil - "Shamandar b Zayt"

• 3 large cooked beets, diced
• ½ c diced onions
• ¼ c olive oil
• 1 t salt
• Peel and dice beets. Add onions, salt and olive oil.

The Lebanese way of preparing the Cucumber and Yogurt Salad recipe.

Serves 4
Ingredients:

• 4 c yogurt
• 1 T dried mint
• 3 cloves garlic, mashed
  
• ½ t salt
• 2 c diced cucumbers

Preparation:

• Mix yogurt, mint, garlic and salt together. Add cucumbers.

Desert mushrooms with onions Recipe

Lebanese recipe of Desert mushrooms with onions. Desert mushrooms is called in Lebanon "Kama". Kama is a wild mushroom - similar in shape to a truffle but softer in consistency - which sprouts in the desert sand a thunder and lightning storm. They are available in Lebanon from November to February.

Ingredients - Serves 2 to 4:

• 500 grams kama
• 1 large onion, diced
• Olive oil
  

Preparation:

• Thoroughly wash the kama, peel and thinly slice.
• Fry the diced onion in hot olive oil for a few minutes until translucent. Add the kama and sauté very briefly - just long enough to coat the mushrooms.
• Serve at room temperature with lemon wedges. This recipe is especially good served over a fried steak.
  

Aish El Saraya Recipe

The Lebanese dessert of Aish El Saraya recipe - Bread Sweet.


Ingredients - Serves 16 persons:

• 4 cups sugar
• 2 cups ground pistachio nuts
• 1/2 cup orange blossom water
• 2 lb (1 kg) ashta (home-made cream)
• 2 lb (1 kg) round loaf of French bread
• 30 cm diameter
• 1 cup water
  

Preparation:

• Remove the crust with a sharp knife and process in the blender to form breadcrumbs.
• In a saucepan, place the sugar and water over medium heat and stir with a wooden spoon until sugar dissolves.
• Remove one cup of sugar and water and stir over medium heat until it becomes brown in color.
• Add the brown sugar to the sugar and water solution, stir and pour over the breadcrumbs.
• Knead the bread crumbs with a moistened hand. Shape into a ball, and set aside.
• Roll half the ball of breadcrumbs between 2 aluminum foil sheets to a thickness of 1/2 cm.
• Remove the foil and turn out onto a large serving dish, and sprinkle a little orange blossom water on it.
• Smooth down with the palm of your hand.
• Place the ashta on this layer in the dish and pat it down with a spoon.
• Roll the other half of bread ball and turn the layer of bread on top of the ashta. Sprinkle with a little orange blossom water and smooth down with your palm. Refrigerate for 2 hours.
• Serve cold, garnished with the ground pistachio nuts.

Curd cheese Pie Recipe

Try the Lebanese Curd cheese Pie Recipe (Arisheh).


Ingredients - Makes 4 Pies:

• 480g (32 oz - 4 cups) of curd cheese
• 1/2 cup of chopped scallions
• 1 tablespoon of dried mint or 1 bunch of chopped mint leaves
• 1 teaspoon of red pepper paste or 1 teaspoon of dried red pepper powder
• 120 ml (4 fl oz - 1/2 cup) of oil (olive and vegetable)
• Pinch of salt to taste.
  

Preparation:

• Start with the dough. Divide into 4 equal pieces.
• In a mixing bowl, blend the arisheh with the scallions, the dried mint and the red pepper paste or powder. Add salt to taste.
• Spread mixture on the prepared dough.
• If using the hot griddle or convex disk, let the dough form small bubbles before spreading the topping. The time of cooking depends on source of heat; 3 to 5 minutes should be enough.
• If the cooking method to be used is the conventional cooking oven, preheat the oven to 200 oC ( 400 oF – Gas mark 6). Bake for 7 to 10 minutes.
• Serve the pies hot or at room temperature.
  

Another way of cooking this pie is to fold the prepared circled disc in half, making a crescent shape. This will prevent the curd cheese from drying while cooking. Dip the crescents into sesame seeds for extra flavor. If you are using the hot griddle or convex disk, turn the pie over to cook on both sides evenly

Cheese Rolls

Try the Lebanese cheese rolls in filo pastry recipe.

Ingredients:

• 1 package of filo
• 4 c cheese either feta or white or a combination of the two.
  

Preparation:

• Cut filo pastry sheets to size you desire to roll. About 3 by 5 inches.
• Fill on top edge, fold sides and then roll. When ready to serve, fry in deep hot oil.
  

Tips: When frying make sure the folded edge goes into the frying pan first to seal the roll.

OR MEAT FILLING, either raw mixture or fried.

Pickled vegetable salad

Great recipe for Pickled vegetable salad.

Ingredients (serves 6)

1 butter lettuce, leaves separated
1 pkt bean sprouts, trimmed
Round mint leaves, to serve
Coriander sprigs, to serve
Thai basil leaves, to serve

Pickled carrot
4 carrots, peeled, cut into matchsticks
1/3 cup (80ml) coconut vinegar
1/4 cup (60ml) water
2 tbs caster sugar
1 tsp salt
1 garlic clove, crushed
1 tsp finely grated ginger
Pickled cucumber
4 Lebanese cucumbers, trimmed, thinly sliced diagonally
1/3 cup (80ml) rice wine vinegar
1/4 cup (60ml) water
2 tbs caster sugar
1 tsp salt
1 long red chilli, seeded, finely chopped

Method

To make the pickled carrot, combine the carrot, vinegar, water, sugar, salt, garlic and ginger in a glass or ceramic bowl. Cover with plastic wrap and place in the fridge overnight to develop the flavours.

To make the pickled cucumber, combine cucumber, vinegar, water, sugar, salt and chilli in a glass or ceramic bowl. Cover with plastic wrap and place in the fridge overnight to develop the flavours.

Drain the carrot and cucumber. Arrange on a serving platter with the lettuce, bean sprouts, mint, coriander and basil.

Notes & tips

You will need to start this recipe one day in advance.

Source

Notebook: - February 2008, Page 132
Recipe by Sarah Hobbs

Zucchini & Mustard Pickles Recipe

Great zucchini & mustard pickles recipe.

Preparation Time 15 minutes
Cooking Time 5 minutes
Makes 1.5L (6 cups)

Ingredients

6 (about 500g) green zucchini, ends trimmed
1 brown onion, halved, thinly sliced
2 tbs salt
1.5L (6 cups) cold water
500ml (2 cups) cider vinegar
215g (1 cup) caster sugar
1 1/2 tsp mustard powder
1 1/2 tsp brown mustard seeds, crushed
1/2 tsp ground turmeric

Method

Use a vegetable peeler to cut zucchini lengthways into thin ribbons. Place in a large bowl with the onion and sprinkle with salt. Toss until combined. Stir in the water. Cover with plastic wrap and set aside for 1 hour to soften. Drain and discard the water. Place the zucchini mixture on a tray lined with paper towel and pat dry. Transfer to a clean bowl.

Combine the vinegar, sugar, mustard powder, mustard seeds and turmeric in a large saucepan over high heat and bring to the boil. Reduce heat to low and simmer for 2 minutes. Remove from heat and set aside for 15 minutes to cool.

Wash a 1.5L (6-cup) capacity glass preserving jar and lid in hot, soapy water and rinse well. Drain on a rack.

Pour the vinegar mixture over the zucchini mixture and stir to combine. Spoon the pickles into the warm jar and seal immediately. Turn upside down for 2 minutes. Turn upright. Place in the fridge for 24 hours to chill before serving.

Notes & tips

You can make the pickles up to 1 week ahead. Store in the fridge. You'll need a 1.5L (6-cup) capacity glass preserving jar for this recipe.

Source

Good Taste - February 2004, Page 46
Recipe by Rodney Dunn

Pickled Olives

Many people are baffled as to how to pickle their own olives. Here is a simple, traditional method of pickling them the Mediterranean way for great tasting olives that you can serve up as a tasty snack.

500 grams green olives
500 grams black olives
Lemon wedges

Brine:
2 tablespoons rock salt per cup of water

Green olives are picked before they ripen. To prepare green olives, wash and then soak in water for 2 days - this helps remove any bitterness. Change the water at least twice a day.

Place the olives in sterilized jars with lemon wedges and cover with brine. Add a little olive oil on top, and seal. Leave them at least for 1 month before eating.

To eat freshly-picked green olives, crack them with a mallet and coat them with a little salt - the cracking of the olive also helps remove bitterness. For a mouth-warming delight, try fresh green olives with buttered Arabic bread.

Black olives are picked at harvest time. Rub with coarse salt, cover with water and set aside for about 4 days. Place the olives with lemon wedges in sterilized jars and cover with brine. Add a little olive oil on top, and seal. Leave for at least 1 month before eating.

Pickling Olives Recipe - Video

Hot Mashed Eggplant

An easy appetizer dish of Hot mashed eggplant which can be served hot or cold.

Ingredients:

• 2 Eggplants ,large size
• 1 tbsp Garlic ,crushed
• 2-3 tbsp Olive Oil
• 1 tsp Paprika
• 1 tsp Chili Powder
• Salt

Preparation:

• Put eggplants on a baking sheet. Heat oven to 200_220 C. Bake eggplants for about 30 minutes until crust gets wrinkled. You can grill eggplants on the stove instead.
• Peel eggplants and remove the seeds. Mash eggplant flesh using a fork or process in a food processor.
• Add all remaining ingredients and stir to mix well. Serve warm or cold.
  

Makdous

Makdous (Arabic: المكدوس or sometimes المقدوس) are oil cured eggplants. From Syria, they are tiny, tangy eggplants stuffed walnuts, red pepper, garlic, olive oil and salt. Sometimes chilli powder is added.

Ingredients:

• 2 pounds small, thin eggplants (3-4 inches long)
• Salt
• olive oil

Stuffing:

• 1 cup finely chopped walnuts
• 1 small chili, finely chopped
• 4-6 cloves garlic, crushed

Preparation:

• Trim the stem end of the eggplants
• Poach in salted water for 10-15 minutes, or until soft, weighing the eggplants down with a small, heavy lid. Drain
• when they are cool, very gently squeeze to get rid of the water.
• Mix the walnuts with the chili and garlic and add a little salt.
• Cut a slit lengthwise down the middle of each eggplant but not right through, leaving the ends so as to form a pocket.
• Put a pinch of salt in each aubergine and close it .
• Put the salted aubergine in a colander over a bowl with a plate and weight on top and leave it to drain for next day.
• Stuff with the walnut mixture.
• Transfer carefully to a jar, and cover with oil. They should be ready in two days.
• Check the jar from time to time to see the level of the olive oil.
• add more olive oil in case you find that it does not cover the aubergines.