Recipes

Yallateef (Spicy Paste) Recipe October 13 2014

Ingredients

Method

  1. Place the onion in In a food processor & coarsely blend
  2. Add the remaining ingredients in the following order, processing after each ingredient: garlic, parsley, coriander, nuts, oil & finally the spices
  3. Use as a condiment with fish, chicken or lamb. Use as a marinade for any grilled or baked dish

Tzaziki Recipe October 13 2014

Ingredients

  • 2 cups thick yoghurt
  • 2 large cucumbers or 6 Lebanese cucumbers
  • 2 tsp dry dill tips or 3 tsp fresh dill tips
  • 6 fresh mint leaves
  • 1 tsp crushed garlic
  • Pinch sea salt

Method

  1. Shred the cucumbers finely
  2. Chop the mint leaves finely
  3. Add the cucumbers, dill, garlic, mint & salt to the yoghurt. Mix thoroughly
  4. Check the salt level & add more if required
  5. Serve as a side with stuffed vine leaves, kebbeh, or grilled lamb

Traditional Rice Recipe October 13 2014

Ingredients

Method

  1. Heat oil in a saucepan then fry the egg noodles until golden brown.
  2. Rinse the rice then add to the egg noodles, stir until well combined.
  3. Pour the water into the saucepan & stir while adding the sea salt and hawaij.
  4. Cover, then allow to simmer on a low heat until all the water has been absorbed.
  5. Once rice is tender, turn off the stove & allow it to rest for five minutes before serving.

Tahini Dip Recipe October 13 2014

Ingredients

Method

  1. Combine all ingredients in a large bowl and whisk vigorously until mixture thickens
  2. Serve as dressing on falafel or as a dipping sauce with fish or seafood
  3. Store tahini in the fridge in an airtight container for up to ten days

Tabouli Recipe October 13 2014

Ingredients

Method

  1. Wash the parsley thoroughly. Dry well & place aside.
  2. Wash the burghul in warm water & squeeze out any excess water. Place in a large bowl.
  3. Wash, then dice the tomatoes into 5mm cubes.
  4. Wash, then chop the spring onion leaves.
  5. Add the tomatoes & spring onions to the burgher Then add all the seasonings.
  6. Chop the parsley finely (discarding the stems) & add to the other ingredients.
  7. Add the lemon & olive oil to the mixture & mix together thoroughly.

Stuffed Zucchini Recipe October 13 2014

Ingredients

  • 15 small pale green zucchinis approx. 10cm in length
  • 1 bottle of tomato puree
  • 1 tbsp crushed garlic
  • 1 tps chopped mint or dry mint

Filling

Method

  1. Wash zucchini thoroughly under running water. Remove the stalk end, allowing for an opening of approx. 2 cm. Carefully hollow out the pulp, using a zucchini corer. wash the zucchini well inside and outside.
  2. Place one teaspoon of salt in a bowl of water add the garlic and the mint and soak the zucchini.
  3. Thoroughly mix all the filling ingredients together. Fill each with mixture up to 1 cm from top, do not fill completely. It’s best to fill the zucchinis by hand, tapping them on the bench to settle the filling.
  4. Pour the zucchini water in a large pot and add the tomato sauce. Add filled zucchinis and cover with lid. Bring to the boil, uncover, reduce heat to low and simmer for about 10 to 15 minutes. Serve with a little of the sauce.

Stuffed Vine Leaves Recipe October 13 2014

Ingredients

  • 400g vine leaves
  • 250g lamb topside
  • 300g lamb mince
  • 11⁄2 cups short grain white rice
  • 1⁄2 onion (diced)
  • 2tbs vegetable oil
  • Juice of one lemon
  • Pinch mixed spice (‘baharat’)

Method

  1. Rinse the vine leaves thoroughly to remove excess salt.
  2. Wash the rice & place in a bowl.
  3. Fry the onion in the oil slightly. Add the onion & mince lamb to the rice. Add the spices & mix well.
  4. Place the top side in the base of the saucepan.
  5. Place a vine leaf on the board with the stem facing up. Using your hand, place some of the rice mix onto the vine leaf (about 1 teaspoon).
  6. Fold the sides of the vine leaf towards the centre then roll the vine leaf forward from the base to the top. It should be tightly rolled.
  7. Place the rolled vine leaf on top of the top side. Continue rolling until all rice mixture is used.
  8. Cover the vine leaves with water. Add the lemon juice. Place a flat plate on top of the vine leaves to weigh them down.
  9. Let the vine leaves simmer for about 30 minutes.
  10. Vine leaves are ready when rice has become tender.
  11. To serve, tip the saucepan over onto a flat serving dish. Serve with tzaziki.

 


Spicy Whole Fish Recipe October 13 2014

Ingredients

Fish

  • 1 large fish (1kg to 11⁄2 kg)
  • 1⁄4 tsp of sea salt
  • 350g yallateef
  • 1⁄2 cup lemon juice

Garnish

Method

  1. Pre-heat the oven to 200°C.
  2. Wash the fish, cleaning it properly.
  3. Rub the outside of the fish with salt.
  4. Stuff the fish with yallateef mixture.
  5. Bake for 30 to 40 minutes.
  6. While the fish is cooking prepare the pine nuts for the garnish by frying in a heavy based frying pan until golden brown.
  7. When the fish is cooked thoroughly remove it from the oven & add the lemon juice.
  8. Garnish the fish with the pine nuts, parsley & lemon slices. Serve with tahini dip.

Spicy Fish Fillets Recipe October 13 2014

Ingredients

Fish

Sauce

  • 500g tahini dip
  • 1 cup water
  • pinch sea salt
  • pinch finely cut parsley

Garnish

Method

  1. Pre-heat oven to 200°C.
  2. Wash the fish fillets, then coat them with the oil, pomegranate molasses, spices & sea salt. Place in a baking tray & bake for 20 minutes.
  3. Once the fish is cooked, remove from the oven and set aside to cool
  4. To make the sauce, place the tahini dip, sea salt & water into a saucepan & bring to the boil. Keep stirring the mixture until it thickens (about three minutes). Remove from the heat & mix in the parsley.
  5. To prepare the pine nuts for the garnish fry them In a heavy based frying pan until golden brown.
  6. Once the fish has cooled, tear the fillets into chunky pieces. Place half of the pieces into a tray & mix with 400g of the yallateef mixture. Layer the rest of the fish pieces on top.
  7. Slowly pour the sauce on top of the fish. Garnish with pine nuts, parsley & lemon

Spiced Rice Recipe October 12 2014

Ingredients

  • 250 g mince
  • 1kg of rice
  • 2 onions – diced
  • 2 cloves garlic – crushed
  • Mixed spice
  • Ras el hanout
  • 100g pine nuts
  • 100g split almonds
  • 100g slivered almonds
  • 4 tablespoons oil
  • salt

Method

  1. Boil the rice as per instructions – rinse and put aside.
  2. Using 2 tablespoons of oil, fry the onion and garlic until translucent.
  3. add the meat, salt, spice and rass el hanout. Fry until the meat is cooked and the onion and spices are absorbed into the meat.
  4. In a separate pan fry the almonds in 1 teaspoon of oil for two minutes then add the pine nuts until they change colour then place on meat.
  5. Mix the meat mixture with the rice and warm over a very low heat. Add the salt and serve.

Sesame and Aniseed Biscuit Recipe October 12 2014

Ingredients

  • 2kg self raising flour
  • 2 cup milk
  • 2 cup oil
  • 2 cup suger
  • 8 eggs
  • Aniseed

Method

  1. Cream the eggs and sugar until well combined.
  2. Beat in the oil.
  3. Mix in the flour and the aniseed.
  4. Mix in the milk.
  5. Roll into small snake shapes.
  6. Then roll the snake into sesame seeds, join the ends to form a circle.
  7. Place in the oven at 180 degrees for around half an hour or until golden brown.

Sahlap Recipe October 12 2014

Ingredients

Method

  1. Place the milk in a saucepan and heat.
  2. Add the corn flour, stir until mixture thickens.
  3. Add the sugar, rose water and orange blossom water.
  4. Pour while hot into bowls or cups.
  5. If you wish you can sprinkle with either cinnamon or pistachios.
  6. Serve warm.

Riz Bi Haleeb (Rice Pudding) Recipe October 12 2014

Ingredients

Method

  1. Place the milk in a saucepan and heat on the stove until just before boiling.
  2. Add the rice and turn the heat to low. Heat for 30 minutes, stirring occasionally until the mixture thickens.
  3. Add the sugar, rose water and orange blossom water. Stir for another couple minutes.
  4. Pour while hot into bowls or cups.
  5. If you wish you can sprinkle with either cin- namon or pistachios. Allow to cool. Serve.

Ricotta and Jam Cigars Recipe October 12 2014

Ingredients

  • 1 packet of filo pastry
  • 375g Ricotta
  • jam of your choice
  • orange blossom syrup (see separate recipe)
  • ground pistachio (to serve)
  • rice bran oil (for frying)

Method

  1. Fold each filo sheet in half, then cut the folded sheet in half.
  2. Place around 1 tbsp of ricotta in the bottom center of the sheet with 1⁄2 a tbsp of jam on top.
  3. Fold the sides towards the center, then roll towards the end of the sheet.
  4. Repeat untill filling or filo has finished.
  5. In hot oil, deep fry the cigars until they are golden brown.
  6. Pour syrup on top.
  7. Serve with pistachio.

Quinoa Tabouli Recipe October 12 2014

Ingredients

  • 2 bunches parsley
  • 500g tomatoes (‘firm to touch’)
  • 1/2 cup boiled quinoa
  • 2 spring onion leaves
  • juice of one lemon
  • 2 tablespoons extra virgin olive oil
  • 1⁄2 teaspoon of sea salt
  • pinch of black pepper
  • pinch of mixed spice (‘baharat’)
  • pinch dried mint

Method

  1. Wash the parsley thoroughly.
  2. Dry well and place aside.
  3. Boil and drain the quinoa then place in a large bowl.
  4. Wash then dice the tomatoes into 5mm cubes.
  5. Wash then chop the spring onion leaves.
  6. Add the tomatoes & spring onions to the quinoa, Add all the seasonings.
  7. Chop the parsley finely (discarding the stems) and add to the other ingredients.
  8. Add the lemon, salt, pepper, mint, baharat and olive oil to the mixture then mix together thoroughly.

Quinoa Stuffed Capsicum Recipe October 12 2014

Ingredients

Method

  1. Heat oil in a saucepan add onion, garlic and mushrooms.
  2. Add all the spices and mix together.
  3. Gradually add the grated vegetables, mix thoroughly then leave to cook for 5-10 minutes.
  4. Take of heat and add quinoa, olives and cashews.
  5. Wash the capsicum, carefully cut a lid leaving it attached on one side and then clean the inside out.
  6. Carefully fill the capsicums with the prepared stuffing.
  7. In another saucepan, add the diced tomato, water the salt, crushed pepper, mint and rice flour and simmer.
  8. In a baking dish place the sauce and the capsicums then cover with foil. Then bake at 180 degrees for 15 minutes. 
  9. Remove the foil bake for a further 15 minutes.
  10. Serve with the sauce.

Quinoa Rice Recipe October 12 2014

Ingredients

Method

  1. Heat oil in a saucepan then fry the onion until golden brown.
  2. Add the parsley, ras el hanout, beans and salt.
  3. Rinse the rice and quinoa then add to saucepan, stir until well combined.
  4. Pour the water into the saucepan & stir.
  5. Cover, then allow to simmer on a low heat until all the water has been absorbed.
  6. Once rice is tender, turn off the stove & allow it to rest for five minutes before serving.

Pomegranate Pistachio Yoghurt Recipe October 12 2014

Ingredients

  • Sweetened yoghurt
  • Ground pistachio
  • Pomegranate molasses

Method

  1. Fill 3/4 of small cups with the yoghurt.
  2. On top of the yogurt place a dollop of pomegranate molasses.
  3. Sprinkle with pistachios and serve with any number of different things such as oats or dried fruit.

Pomegranate Jewelled Rice Recipe October 12 2014

Ingredients

Method

  1. In a hot saucepan fry the nuts, dried fruit and yalateef in the oil.
  2. Add the rice and mix well.
  3. Add the water, salt and saffron threads then stir.
  4. Leave covered until all water is absorbed.
  5. Serve garnished with fresh pomegranate seeds.

Pomegranate Dipping Sauce Recipe October 12 2014

Ingredients

  • 1tbsp cumin powder
  • 1 clove crushed garlic
  • 1tsp salt
  • 1tsp thyme
  • 100ml pomegranate molasses
  • 100ml tahini dip (see separate recipe)

Method

  1. Mix all the ingredients together.
  2. Depending on your taste add as much or as little as you require.
  3. Serve with calamari, roast lamb, grilled fish, BBQ chicken...

Pomegranate and Walnut Salad Recipe October 12 2014

Ingredients

  • 1pack Mixed salad leaves (washed and dried)
  • 100g walnuts
  • 2 tomatoes, roughly cut
  • 2tbsp pomegranate molasses
  • 2tbsp balsamic fig oil
  • 2 cloves crushed garlic
  • 1tsp salt
  • 1tsp sumac
  • 3 tbsp pomegranate seeds (seasonal)

Method

  1. Mix together oil, garlic, pomegranate molasses, salt and sumac in a small bowl.
  2. In a large bowl place the salad leaves, tomato and walnuts.
  3. Pour the dressing over the salad and mix well.
  4. Serve with pomegranate seeds on top.

Pesto Chicken Pasta Recipe October 12 2014

Ingredients

  • 1kg chicken fillets, washed and cut
  • 2 tbsp Pom-Bas
  • 1⁄2 lemon, squeezed
  • 1 tsp salt
  • 500g pasta (of your choice)
  • 1 tbsp rice bran oil

Method

  1. Place the water in a large pot and bring to the boil. Place the pasta into the hot water boil until cooked.
  2. Put oil into pan, when hot carefully place the chicken into the pan (be sure to be cautious of splattering hot oil).
  3. When chicken is golden brown underneath, they are ready to turn over, add the pom-bas and salt to the chicken.
  4. When the chicken is golden brown on the other side, squeeze the lemon over the chicken and turn off the stove.
  5. Once the pasta is ready carefully drain the water.
  6. In a large bowl mix together the chicken with the pasta.
  7. Serve and enjoy.

Pan Seared Pomegranate Lamb Recipe October 12 2014

Ingredients

  • 1 Onion (chopped)
  • 1 Clove garlic (crushed)
  • 500g Lamb filet (cubed)
  • 2tbsp Rice bran oil (for frying)
  • Pinch of Salt
  • 2tbsp Pomegranate molasses
  • 1/2 tsp hot dessert sand
  • 1 tsp Yalateef!

Method

  1. Fry the onion and garlic in a hot pan until translucent
  2. Add the lamb
  3. Add the salt, hot dessert sand, yalateef and pomegranate molasses
  4. Mix together, and cook to your liking
  5. Serve with moroccan couscous

Orange Blossom Syrup Recipe October 12 2014

Ingredients

Method

  1. Heat the sugar, water and lemon in a saucepan until the sugar is dissolved then boil for 5 minutes.
  2. Add orange blossom water.
  3. Allow to cool before using.
  4. This syrup can be used on a variety of sweets including ricotta and jam cigars, kuneffa and baklava.