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Abu Dhabi Woman


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Ebaidoon last won the day on October 24 2018

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  1. Ebaidoon

    Quinoa Tabbouleh Salad Recipe

    Total TimePrep: 15 min. Cook: 15 min. + coolingMakes6 servingsIngredients2 cups water1 cup quinoa, rinsed3/4 cup packed fresh parsley sprigs, stems removed1/3 cup fresh mint leaves1/4 cup coarsely chopped red onion1 garlic clove, minced1 cup grape tomatoes1/2 English cucumber, cut into 1-inch pieces2 tablespoons lemon juice2 tablespoons olive oil1 teaspoon salt1/2 teaspoon pepper1/4 teaspoon ground allspiceDirectionsIn a large saucepan, bring water to a boil. Add quinoa. Reduce heat; simmer, covered, 12-15 minutes or until liquid is absorbed. Remove from heat; fluff with a fork. Transfer to a large bowl; cool completely.Place parsley, mint, onion and garlic in a food processor; pulse until finely chopped. Add tomatoes and cucumber; pulse until coarsely chopped. Add tomato mixture to quinoa.In a small bowl, whisk lemon juice, oil and seasonings until blended; drizzle over quinoa mixture and toss to coat. Serve at room temperature or refrigerate until serving.Editor's NoteLook for quinoa in the cereal, rice or organic food aisle.Nutrition Facts2/3 cup: 163 calories, 6g fat (1g saturated fat), 0 cholesterol, 403mg sodium, 22g carbohydrate (2g sugars, 3g fiber), 5g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat.Source: Taste of HomeCheck out my blog for more recipes
  2. Ebaidoon

    Moroccan Braised Beef Recipe

    Curry powder is a blend of up to 20 spices, herbs and seeds. Add a pinch of curry to your favorite soups, stews, salads and even rice for an exotic flavor. In this Moroccan stew, begin with 2 teaspoons curry, then add more to your taste. —Taste of Home Test KitchenTotal TimePrep: 20 min. Cook: 7 hoursMakes6 servingsIngredients1/3 cup all-purpose flour2 pounds boneless beef chuck roast, cut into 1-inch cubes3 tablespoons olive oil2 cans (14-1/2 ounces each) beef broth2 cups chopped onions1 can (14-1/2 ounces) diced tomatoes, undrained1 cup dry red wine1 tablespoon curry powder1 tablespoon paprika1 teaspoon salt1 teaspoon ground cumin1 teaspoon ground coriander1/2 teaspoon cayenne pepper1-1/2 cups golden raisinsHot cooked couscous, optionalDirectionsPlace flour in a large resealable plastic bag; add beef and toss to coat. In a large skillet, brown beef in oil. Transfer to a 5-qt. slow cooker. Stir in the broth, onions, tomatoes, wine and seasonings. Cover and cook on low for 7-8 hours or until the meat is tender.During the last 30 minutes of cooking, stir in the raisins. Serve with couscous if desired. Freeze option: Freeze cooled beef mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth if necessary.Serve as directed.Nutrition Facts1-1/3 cups beef mixture (calculated without couscous) : 533 calories, 22g fat (7g saturated fat), 98mg cholesterol, 620mg sodium, 45g carbohydrate (30g sugars, 5g fiber), 34g protein.Source: Taste of HomeCheck out my blog for more recipes
  3. SERVINGS: 6 RECIPE BY: MAUREEN ABOODPerfect with poultry, lamb, beef, grains, greens--pretty much everything!INGREDIENTS2 large sweet potatoes or yams2 tablespoons neutral oil, such as grapeseed or canola1 teaspoon kosher salt2 teaspoons sumac1/4 teaspoon cayenne pepper (or more!)Few grinds black pepper2 tablespons honey1 tablespoon extra virgin olive oilINSTRUCTIONSPlace a large sheet pan in the oven and heat to 500°F.Scrub the sweet potatoes. Leaving the skins on, halve the potatoes crosswise, then halve them lengthwise. Lay the cut-side down and slice the potato crosswise into 2- to 3-inch wedges.Place the potato wedges in a large bowl. In a small bowl, whisk the neutral oil, salt, sumac, cayenne, black pepper, and honey until combined. Pour over the potatoes and stir with a large spoon until the potatoes are well coated.Remove the sheet pan from the oven reduce the oven to 425°F. Line the pan with parchment. Place the potatoes on the pan, arranging them so they aren’t touching one another.Roast the potatoes for 20-30 minutes, turning the potatoes over with tongs halfway through roasting, until they are golden brown and cooked through. Take care not to overcook them.Serve the potatoes warm, drizzled with olive oil.Check out my blog for more recipes
  4. Ebaidoon

    Lebanese Fattoush Salad Recipe

    Think of this bread salad as you might any other salad that includes croutons. Here the crouton is toasted pita bread, which is thin and crisp and soaks up the salad’s juices deliciously. I love fattoush with firm leaves of romaine, which stand up well to the bread, but you can make the salad of any leaf you like and add whatever vegetables you like. The lemony vinaigrette is so good, it may be the only dressing you ever eat again. For the salad:2 loaves thin pita bread 1 head of romaine lettuce, washed and chopped into large bite-sized pieces 1 cup tomatoes, coarsely chopped 1 cup sliced cucumber 1 small sweet onion, sliced For the vinaigrette:1 tablespoon freshly squeezed lemon juice, or more to taste 3 tablespoons canola or light olive oil ½ teaspoon garlic powder ½ teaspoon kosher salt freshly ground black pepper 1 tablespoon sumac Preheat the oven to 375 degrees. Tear the pita bread into 2-inch pieces (using both layers of the pita per piece; this makes for a sturdier crouton). Spread the bread on a large sheet pan with a little space between each piece. Bake until golden brown, 3-5 minutes. Repeat with remaining bread. In a large salad bowl, combine the romaine, tomatoes, cucumber, and onion. Make the vinaigrette: combine the lemon juice, canola or olive oil, garlic powder, salt and pepper in a small bowl. Whisk until fully combined and emulsified. Dip a piece of lettuce in the vinaigrette, taste, and adjust seasoning. Add more lemon if you like a tart dressing. Add half of the pita chips to the salad and combine. Pour the vinaigrette over the salad and toss. Place the remaining pita chips on top of the salad, and sprinkle liberally with sumac. When the salad is finished, you’ll see juices at the bottom of the bowl. This is the best part! Sop up with more pita bread, and enjoy. Check out my blog for more recipes
  5. PREP TIME: 20 MINUTES | COOK TIME: 12 MINUTES | TOTAL TIME: 32 MINUTES | SERVINGS: 4 | RECIPE BY: MAUREEN ABOOD Grilled marinated chicken kebabs are a Lebanese tradition, served with toum garlic sauce or a simple seasoned yogurt sauce. I love this recipe because the chicken is so juicy and delicious from the flavorful yogurt marinade. Use long metal or wooden skewers--soaking the wooden skewers in water helps prevent them from catching fire over the grill flame. Be sure to plan ahead so the chicken can marinate for 8 to 24 hours. I often double this recipe...people eat it up and lots of it! The chicken is delicious served over rice, with salads like tabbouleh, fattoush, and Lebanese potato salad. INGREDIENTS 1 cup plain whole milk yogurt 1 medium sweet onion, grated 1 tablespoon dried mint 1 teaspoon kosher salt 3 cloves garlic, minced 3 tablespoons extra-virgin olive oil Juice of 1/2 lemon 4 skinless, boneless chicken breasts, cut in 1- to 2-inch pieces 2 large red onions, cut in wedges INSTRUCTIONS 1. In a medium bowl, whisk the yogurt, onion, mint, salt, garlic, olive oil, and lemon juice. Add the chicken and stir to coat. Cover and refrigerate for at least 8 hours and up to one day. 2. Heat the grill to medium-high or, to broil in the oven, turn the broiler on medium. 3. Remove the chicken from the marinade and wipe off most of the marinade. Place the chicken on a paper-towel lined sheet pan and pat dry with more paper towel. This is a messy deal, but worth it! 4. Thread skewers with chicken pieces and onion wedges. 5. Grill the chicken over medium-high heat, turning the skewers for even cooking, for about 12 minutes or until the chicken is charred in places and cooked through. If you're broiling in the oven, be sure the rack isn't too close to the broiler to prevent burning. Broil for about 20 minutes, turning occasionally, until the chicken is cooked through and charred in places. 6. Use a large fork to push the cooked meat and onion off the skewers onto a large serving platter, and serve immediately. Check out my blog for more recipes
  6. Ebaidoon

    Chicken Shawarma Recipe

    My shawarma, which is tenderized and given a boost of flavor with a wonderful marinade, is based on a recipe by Sam Sifton in The New York Times. Go any direction you like with the sauce; mine is a nice balance of cool yogurt and cayenne heat. Serve the shawarma over rice; I love cinnamon-scented vermicelli rice for this. The recipe for the rice is in the Rose Water & Orange Blossoms cookbook…. Serves: 6 | Recipe by: Maureen Abood INGREDIENTS For the shawarma:Juice of 2 lemons ½ cup extra-virgin olive oil ½ cup yogurt (any fat percentage) 6 cloves garlic, peeled and halved 1 teaspoon kosher salt 2 teaspoons sumac ½ teaspoon cinnamon ¼ teaspoon red pepper flakes 2 pounds skinless boneless chicken thighs 1 large red onion, peeled and quartered 2 tablespoons coarsely chopped flat-leaf parsley For the sauce:1 cup whole-milk yogurt, chilled Pinch kosher salt Cayenne pepper, to taste Olives, cucumbers, pickled turnips, and flatbread or pita bread, for serving INSTRUCTIONS 1. In a medium bowl, combine the lemon juice, olive oil, yogurt, garlic, salt, sumac, cinnamon, and red pepper flakes. Add the chicken, cover, and marinate for at least one hour and not more than one day. 2. Heat the oven to 500°F with a rack positioned in the upper third of the oven. Line a sheet pan with parchment or non-stick foil. 3. Toss the red onion with the chicken in the marinade, then place the chicken and onion evenly on the sheet pan, discarding the marinade. Roast for about 30 minutes, flipping the chicken halfway through cooking, until the chicken is nicely crisped around the edges and golden brown. Broil for a few minutes to get the chicken caramelized, if needed. 4. Immediately slice the chicken into ¼-inch strips, then lay them over a bed of rice. 5. Make a quick yogurt sauce by whisking the yogurt with cayenne and salt. Adjust seasonings to taste. Drizzle the sauce over the shawarma, and sprinkle with parsley. Serve the shawarma hot, with the roasted onions, olives, pickles, cucumbers, and bread on the side. Check out my blog for more recipes
  7. Ebaidoon

    Garlicky Cabbage Rolls Recipe

    Cabbage rolls are not our most beautiful food, but they are so savory and delectable that their looks are quickly forgiven. Cabbage rolls can be cooked in water, chicken stock, or tomato juice. They can be as garlicky as you like, or not at all. Lemon can be added to the broth or served alongside the rolls, or both. The way to create the best flavor in the rolls is to coax many layers of flavor—by salting the blanching water for the leaves, soaking the rice in the spices for the stuffing, and salting the cooking water. A little butter doesn’t hurt anything, either. Recipe by: Maureen Abood Ingredients 1 head of cabbage leaves, blanched 1 cup converted rice (such as Uncle Ben’s) 4 oz. (1 stick) butter, melted 1 teaspoon cinnamon 2 teaspoons kosher salt, plus more for cooking ½ teaspoon pepper 1 lb. ground sirloin ¼ cup water 8-10 garlic cloves, peeled Preparation Prepare the leaves: Blanch the head of cabbage and remove the leaves one by one. In order to roll the blanched cabbage leaves, the thick rib must be cut out of the center of each leaf. On the small leaves, the rib can simply be shaved down rather than cut out entirely. Then trim the leaves to remove any torn edges and to make some of the larger leaves a more manageable size. Each leaf should be about six inches long. Some will be shorter, and some will be longer. This is fine. Place the trimmings and any very large, dark leaves in the bottom of a medium-sized heavy pot. Make the stuffing: Rinse the rice twice to remove some of the starch. In a medium-sized bowl, combine the uncooked rice with the melted butter, cinnamon, salt and pepper. Let this mixture sit for about 10 minutes for the rice to absorb the flavorings. Taste the rice and adjust the seasoning, keeping in mind that the seasoning will also flavor a pound a meat, so it should be strong. Add the meat and mix with the rice mixture until combined. Add the water to loosen the mixture, and combine. To taste the mixture for seasoning, place a small ball of meat in boiling water (use the cooking water from blanching the cabbage) for a minute, then taste and adjust seasoning. Stuff and cook the leaves: Lay about a tablespoon of the stuffing on a cabbage leaf and spread the stuffing into a long row lengthwise along the leaf. Roll up the leaf around the meat (no need to tuck the edges). Stuff each leaf in this manner, then place each roll in the prepared pan snugly against one another. Run each layer of rolls in opposite directions. Scatter the garlic cloves over the rolls throughout the pot. Place a small plate over the rolls to hold them down while they cook. Cover with cold water (add lemon to the water if using, or use chicken stock or tomato juice instead of water). Add about 2 tablespoons of salt to the water. Make small meatballs with any leftover stuffing and place those in the pan. Place the pot over high heat and bring to a boil. Taste and add more salt if needed. Reduce heat to simmer, cover the pot, and cook the leaves until the rice and meat are fully cooked, about 30 minutes. Serve warm with the cooked garlic cloves and labne. Check out my blog for more recipes
  8. Use any olives with pits that you like; the Italian Castelvetrano bright green olives are sweeter than most olives, with a meaty bite. Chicken breast, legs, and/or wings will also work here, but white meat won’t be as succulent. This recipe is based on David Tanis’ in The New York Times. Serves: 3 to 4 INGREDIENTS 1 tablespoon butter 1 tablespoon extra-virgin olive oil 6-8 chicken thighs Kosher salt and freshly ground black pepper ¼ teaspoon red pepper flakes ½ teaspoon crushed fennel seeds 2 garlic cloves, minced 2 small lemons (Meyer lemons also work well), cut in wedges 1 cup olives with pits, ideally large green olives such as Castelvetrano 1 cup chicken stock Chopped parsley, for finishing INSTRUCTIONS Heat the oven to 375°F. In a large ovenproof skillet, heat the butter and oil over medium high heat. Pat the chicken thighs dry with paper towel and season all over with salt and pepper. Place the thighs skin side down in the hot pan and cook, without disturbing, until the thighs lift easily from the pan and the skin is deep golden brown, about 5 minutes. Turn the chicken over and sear for another few minutes, until golden. Take care not to burn the skin or the oil by adjusting the heat down a bit. Remove the thighs to a plate and pour off all but a tablespoon of the fat. Return the pan to medium heat and deglaze it by pouring the chicken stock in and scraping up any browned bits as the stock comes to a boil. Return the thighs to the pan skin side up. Season with the red pepper flakes and fennel seeds, then smear with the garlic. Arrange the lemon wedges and olives around the chicken, squeeze a couple of the wedges over the chicken and into the drippings. Cover the skillet with foil or top and place on the center rack in the hot oven. Bake for about one hour, or until chicken is very tender and juices run clear. Arrange the chicken, olives, and lemon wedges on a platter and tent with foil. Return the skillet to medium heat and spoon off as much fat as possible. Bring the pan juices to a boil and reduce for about a minute. Pour over the chicken, dust with chopped parsley, and serve immediately. Check out my blog for more recipes
  9. This is a seriously delicious Lebanese slaw, one we can't get enough of for its flavor, crunch, and super-duper healthy qualities! Be sure to cut your own cabbage for this one; pre-cut slaw is just too thin and soft for the crunch we're after here. INGREDIENTS 1 head white cabbage, thinly sliced 2 pints cherry or grape tomatoes, halved 1 English cucumber, quartered lengthwise and sliced 1 small head purple cabbage, thinly sliced, or 1 small bag purple cabbage 4-5 colorful radishes, sliced thin 1 small red onion, sliced in thin half-moons Handful flat leaf parsley leaves, minced Handful mint leaves, minced 2 small garlic cloves, minced 1-2 teaspoons kosher salt Juice of 2 lemons 1/3 cup extra virgin olive oil 2 teaspoons za'atar 2 teaspoons sumac 2 teaspoons crushed dried mint, or Mint Salt Pinch cayenne pepperINSTRUCTIONS Combine all of the salad vegetables except the herbs in a beautiful salad bowl. In a small bowl, whisk the garlic, 1 teaspoon of the salt, and lemon juice. Slowly drizzle in the olive oil, whisking continually. Add the za’atar, sumac, dried mint, and cayenne and stir to combine. Taste and adjust the seasonings, adding more salt and any other spices to taste. Finish the salad with the parsley and mint just Check out my blog for more recipes
  10. PREP TIME: 20 MINUTES | COOK TIME: 1 HOUR 30 MINUTES | TOTAL TIME: 1 HOUR 50 MINUTES | SERVINGS: 6 | RECIPE BY: MAUREEN ABOOD Lebanese eggplant boats are the traditional way to make Sheik al mehsheh, a meal “fit for a king”! Serve the eggplant over a bed of cinnamon-scented rice with a crisp, lemony romaine salad on the side. This dish is easily made ahead by a day or two and refrigerated before baking (or bake, cool, refrigerate for up to two days, then reheat covered in a 350 degree oven), or frozen (thaw overnight in the refrigerator before baking or reheating). INGREDIENTS 6 medium eggplant, about 8 x 3 inches 3 tablespoons extra virgin olive oil, divided 1 small yellow onion, diced 1 clove garlic, minced 1/2 pound ground beef (round) or lamb 1/4 teaspoon cinnamon Kosher salt, to taste Freshly ground black pepper, to taste 1 28 oz. can tomato sauce 3 tablespoons toasted pine nuts 1 large ball fresh mozzarella cheese, torn in small pieces (optional) INSTRUCTIONS 1. Slice the eggplant in half lengthwise and arrange on a foil or parchment lined sheet pan, cut side up. Brush the cut sides with a tablespoon of the olive oil and sprinkle lightly with salt. Place the pan under the broiler on a rack about 3 inches from the broiler, and broil until the tops are deep golden brown. Remove from the oven and set aside. 2. Move a rack to the center of the oven and heat the oven to 375 degrees F. 3. In a medium sauté pan, heat the remaining olive oil over medium heat. Sauté the onion with a pinch of salt until translucent and cooked through, but not browned. Add garlic and saute just until fragrant, about 30 seconds. Add the ground meat, sprinkle with cinnamon, more salt, and pepper, cooking and breaking up the meat into small pieces until it is juicy and browned. 4. Add half of the tomato sauce (we’re using the rest shortly), bring to a simmer, and cook over low heat for about 10 minutes, or until the sauce takes on a meaty, flavorful taste. Taste and add more cinnamon, salt, and pepper if needed. 5. Arrange the eggplant halves in a large casserole or lasagna pan. Using a sharp knife, cut a slit lengthwise down the center of each half and push the eggplant from either end to open the slit slightly for the filling. 6. Spoon the cooked tomato meat sauce into the slits and mount on top of each eggplant half. Then, in the same saute pan, heat the remaining tomato sauce with ½ cup water and season lightly with salt, pepper, and cinnamon. Simmer for about 5 minutes, then spoon the sauce into the casserole around the eggplant. 7. Cover the casserole tightly with foil and bake for about 90 minutes. If you’re short on time, a shorter baking time is fine, but try to keep it in the oven for an hour. Toward the end of baking time, remove the foil and place the mozzarella pieces over each boat. Continue baking until the cheese is melted, about 5 minutes. 8. Remove the casserole from the oven, sprinkle with the toasted pine nuts, and serve after the eggplant rests for about 10 minutes.Check out my blog for more recipes
  11. Ebaidoon

    Baba Gannouj Recipe

    PREP TIME: 5 MINUTES | COOK TIME: 30 MINUTES | TOTAL TIME: 35 MINUTES | SERVINGS: 6 | RECIPE BY: MAUREEN ABOOD Select eggplant that is very firm when squeezed, and fairly narrow, which often means fewer seeds. The bitter baba you may have had now and then is attributable to the cook not removing the seeds from the eggplant before mashing it up. Do that, and you’ll have a much different baba gannouj on your plate than you would otherwise. Use at least two eggplants, since removing the seeds reduces the amount of eggplant you have left to work with. Don’t skip the pomegranate seeds if at all possible; they add beautiful color to the dip and a delicious tart flavor too. INGREDIENTS 2 firm globe eggplant 3 tablespoons tahini (well-stirred before measuring) 1 teaspoon kosher salt 1 clove garlic, minced 2 tablespoons freshly squeezed lemon juice Few grinds of black pepper extra virgin olive oil, for drizzling 2 tablespoons pomegranate seeds INSTRUCTIONS 1. Char the eggplant by poking a few holes in them with a knife or skewer (so the skin won’t burst). Cook them on a hot barbecue, a low flame on the gas burner, or under the broiler. If you’re broiling the eggplant, place them on a parchment lined baking sheet a few inches under the broiler. Whatever the heat source, turn the eggplants over halfway through cooking (use tongs) to char them evenly. When the skin is blistered and the eggplant is very soft, remove them from the heat. Under the broiler this takes about 30 minutes. 2. When they are cool enough to handle, peel the skin off with your fingers and cut away the stem end. Open the eggplant and pull out the lines of seeds, and discard them. 3. Chop or mash the eggplant until it forms a dip-like texture. In a bowl, combine the eggplant with the tahini, salt, garlic, lemon juice, and black pepper. Taste and adjust the seasonings, then spoon the baba gannouj onto a plate. Make some swirls in the eggplant with the back of the spoon, and drizzle olive oil over the top. Sprinkle with pomegranate seeds, and serve with pita chips, crackers, vegetables. Check out my blog for more recipes
  12. SERVINGS: 2 | RECIPE BY: MAUREEN ABOOD Once you start making shakshuka, you’ll see how adaptable it is to whatever garnishes you have on hand. I love to use labneh because it's always at the ready in my refrigerator, but feta cheese and olives also make it great. Even with no garnishes at all, shakshuka saves the day. My thanks to Molly Yeh for teaching me all things shakshuka. INGREDIENTS 3 tablespoons extra virgin olive oil 1 medium yellow onion, diced Few pinches kosher salt 1 tablespoon harissa or pinch of red pepper flakes (optional) 1/2 teaspoon ground coriander 1/2 teaspoon paprika 1/2 teaspoon granulated garlic powder 2 cloves garlic, minced or grated 1 teaspoon granulated sugar 28 oz. canned petite diced tomatoes 4 eggs 1 avocado, diced 3/4 cup labneh or Greek yogurt, whisked smooth Big pinch za'atar Parsley, cilantro or mint leaves, to finish INSTRUCTIONS 1. Heat the olive oil in a medium frying pan over medium heat. Add the onion and a pinch of salt, cooking until the onions are soft and translucent but not browned. 2. Stir in the harissa or red pepper flakes if using, coriander, paprika, garlic powder and fresh garlic, stirring just until fragrant, about a minute. Add the tomatoes and sugar and cook until warmed through. 3. To poach the eggs, crack each one individually into a little bowl (easier to get the shell out if needed) and add them one at a time. I like to crack eggs on a paper towel, then slip them into the bowl, to keep from getting egg all over the counter. 4. Make a divot in the tomatoes with the back of a large spoon to make a spot for the egg, and pour the egg in from the bowl. Do this for each of the four eggs. 5. The eggs will cook through in the tomatoes with a sunny-side-up look (but the longer they’re in there, the more cooked through the yolks will be). Or, put a lid on the pan and cook the eggs more swiftly to your desired doneness. 6. Before serving, top the shakshuka with diced avocado and dollops of labneh. Dust with za’atar and finish with fresh herbs. Scoop the two eggs with tomatoes into each of two bowls to serve. Check out my blog for more recipes
  13. PREP TIME: 12 MINUTES | COOK TIME: 13 MINUTES | TOTAL TIME: 25 MINUTES | SERVINGS: 8 | RECIPE BY: MAUREEN ABOOD Dress the potatoes while they’re still warm, but wait to add the mint until the potatoes have cooled off —otherwise the mint will turn dark and you'll lose the green that makes the salad so pretty. I love the healthy quotient of this dish: vegetarian, vegan, gluten-free! INGREDIENTS 3 pounds russet potatoes, peeled and cut in ½-inch dice 2 teaspoons kosher salt Juice of three large lemons 1/4 cup extra virgin olive oil 1 cup finely sliced scallions, white and green parts 1/4 cup finely chopped fresh mint INSTRUCTIONS 1. Cook the potatoes: place them in a large saucepan and cover by 1 inch with cold water. Add a teaspoon of salt. Cover and bring to a boil. Remove the lid and reduce the heat to medium. Test a sample of the potatoes every minute or so with the tip of a paring knife. They are ready when the knife cuts into the potato with just a hint of resistance. Taste the samples, looking for an al dente quality. Russet potatoes cook in about 13 minutes. Be careful not to overcook the potatoes or they will turn to mash when they are stirred with the dressing. 2. Drain the potatoes and place in a medium bowl. Season the warm potatoes with salt, lemon, and olive oil, stirring very gently. Taste and adjust seasonings. When the potatoes have cooled down almost to room temperature, add the scallions and mint, stirring gently to combine. 3. This potato salad is delicious warm, as well as the next day (cover and refrigerate over night. Bring to room temperature and add more fresh mint, again stirring gently). Check out my blog for more recipes
  14. Ebaidoon

    Lamb Shish Kebab Recipe

    PREP TIME: 15 MINUTES | COOK TIME: 20 MINUTES | TOTAL TIME: 35 MINUTES | SERVINGS: 6 | RECIPE BY: MAUREEN ABOOD There is no better summer meal than laham mishweh--the grilled combination of lamb and onion is utterly mouth-watering. No marinade is needed! The key to proper grilling of the meat is to bring it to room temperature for a couple of hours before cooking. This ensures even cooking and prevents the exterior of the meat from burning before the interior is cooked. INGREDIENTS 2 pounds leg of lamb, cut into 2-inch cubes 1 large sweet red onions, cut into 2-inch chunks 1 red, yellow, orange or green bell pepper, cut into 2-inch pieces Kosher salt and black pepper, to taste 2-3 tablespoons extra virgin olive oil INSTRUCTIONS 1. Season the meat generously with salt and pepper, then let it rest and come to room temperature. 2. Heat the gas or charcoal grill to a level of medium high heat. Thread the skewers, preferably stainless steel, with a pattern of 2 pieces of meat, 1 chunk of onion, and one pepper, repeated. Or any pattern you like. Or no pattern at all. Just be sure not to thread the meat and vegetables too tightly, to give them room to cook fully and to enjoy more the grilled surface area. 3. Brush the meat and vegetables with olive oil. Place on the grill and for medium-rare meat, cook for 10 minutes with the top on, then flip with tongs and grill another 10 minutes, top on. Remove from the heat and let the skewers rest for 10 minutes. 4. Remove the hot meat and vegetables from the skewers by pushing them off with a fork. Best not to serve the skewers, even small ones--it's awkward and difficult to remove the meat on the plate. Check out my blog for more recipes
  15. Keeping homemade smooth hummus on hand in the refrigerator makes this come together very quickly and easily. Bring the hummus to room temperature (I take it out in the morning at breakfast) and loosen it up by stirring in a few teaspoons of water or lemon juice. This recipe is vegan, and gluten-free if you don't eat it with pita. INGREDIENTS 1 cup smooth hummus, room temperature 2 tablespoons extra virgin olive oil 1 red bell pepper, cut in 1- to 2-inch pieces 1 tablespoon sumac 1/2 teaspoon granulated garlic powder 1 teaspoon kosher salt pinch cayenne pepper 1 clove garlic, minced or grated 2 tablespoons infused chili oil Few sprigs cilantro, mint, or parsley (or all three), finely chopped INSTRUCTIONS 1. Spoon the hummus onto a 6-inch plate and turn the back of the spoon around the middle of the dollop to create a well with “walls.” 2. In a medium sauté pan, heat the olive oil over medium heat until hot but not smoking. Add the red pepper and stir to coat with the oil. Season with sumac, garlic powder, salt, and cayenne pepper. Continue to sauté until the pepper pieces are blistered and charred in spots, but still have some crunch to the texture. 3. Add the minced garlic and a tablespoon of the chili oil, and continue to cook just until fragrant, less than one minute. 4. Spoon the pepper into the well of the hummus plate. Drizzle with the remaining oil and finish with a dusting of chopped fresh herbs. Eat immediately with pita bread, or all on its own.Check out my blog for more recipes