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  1. Kibbeh Nayyeh is a raw lamb dish frequently served as part of a mazza in the Levant, garnished with mint leaves, walnuts, and olive oil. It’s normally eaten with a fork (not with flatbread, as you might expect!).Prep time: 20 mins | Cook time: 30 mins | Total time: 50 minsIngredients150 g Ground lamb50 g Fine bulgar wheatOnion one quarterone half Tomato1 tsp Chilli pasteSaltPepperWalnutOlive oilDirections1. Soak the bulgar in cold water for an hour. It should double in size and be of equal volume to the meat. Drain and squeeze the extra water2. Start a food processor on the highest speed then drop the onion while the machine is running. Stop the machine and scrape the sides then run again till the onion is very finely chopped. Add the tomato in the same way. Run the processor for a minute or so.3. Now add the rest of the meat and bulgar and process in short bursts so it is all mixed but you keep the texture of the bulgar. Move to a bowl and mix by hand. Season to taste4. Form into small patties. Sprinkle with chopped walnuts and drizzle with olive oil.Yield 5Check out my blog for more recipes
  2. Almond graybeh is a classic Lebanese butter cookie that is delicate, light, and pure white. Almond graybeh is baked especially for Easter and Christmas. The recipe makes so many cookies (4 dozen!) that it’s perfect for weddings, graduation parties, or anytime you want lots of incredibly delicious cookies to share.Take your time shaping the little balls for these adorable, delicious cookies. Taking your rings off will help keep the balls smooth. Graybeh is meant to be snow white, yet baked, so stay on top of your oven and lift a cookie up to see how the bottom is doing as you get toward the end of the baking time. Let the cookies cool completely before touching them, as the sides will firm up as they cool. The graybeh should be small; they'll expand some during baking, so the balls will be a little smaller than seems right. But they are.SERVINGS: 4 DOZEN | RECIPE BY: MAUREEN ABOODINGREDIENTS3/4 cup clarified butter, solid/cool room temperature3/4 cup confectioner's sugar1 teaspoon orange blossom water1 teaspoon vanilla (you can sub all vanilla, 2 teaspoons total, for the orange blossom water if you like)1/4 teaspoon kosher salt1 3/4 cups unbleached, all-purpose flour (fluff the flour up before scooping with a spoon into the measuring cup)3/4 cup blanched whole almondsINSTRUCTIONSHeat the oven to 325 degrees and place the rack in the center of the oven. Line two sheet pans with parchment or a silpat.Using a mixer with the whisk attachment, whip the butter on high speed until fluffy, creamy and pale, about six minutes. Stop and scrape the sides of the bowl with a spatula for even whipping. Add the sugar, orange blossom water, and vanilla and whip until well combined and fluffy.In a small bowl, whisk the flour and salt. On low speed, slowly blend in the flour, ½ cup at a time.To shape the cookies, pull off a heaping teaspoon of dough and roll it between the palms of your hand into a smooth ball. Smoothness is key here to avoiding cracks in the cookies when they're baked. Form balls to fill one sheet pan with them (about an inch and a half apart; they don't need much room to expand).Press an almond into the top of each ball.Bake the cookies for about 22 minutes, or until they are baked through but only ever-so-slightly golden and still pale on the bottom. At about 18 minutes, start checking the cookies by lifting one up with a spatula.Make the remaining cookie balls while the first pan bakes.Remove the cookies from the oven and allow them to cool completely before handling them, as they will firm up as they cool.The graybeh will keep in an airtight container for a couple of days. They're better eaten soon after they're baked.Check out my blog for more recipes
  3. PREP TIME: 15 MINUTES | SERVINGS: 8 | RECIPE BY: MAUREEN ABOODThese are simple refrigerator pickles that gain zest, character and crunch over time. Aunt Hilda loved hers spicy with plenty of garlic. Select turnips that are heavy and hard, the smaller the better. Lift should last a month or so refrigerated. The pickles are delicious on their own or alongside a sandwich, a hummus or babaganouj plate with bread, or shawarma—or served with olives and cocktails.INGREDIENTS1 cup distilled white vinegar1/2 cup cold water1 1/2 tablespoons kosher salt1 1/4 pounds white turnips, tipped, tailed, peeled1 small beet trimmed and peeled3 cloves garlic, peeled1 jalapeno pepper (optional), or 1 teaspoon red chili pepper flakes (optional)1 teaspoon pickling spiceINSTRUCTIONSIn a small bowl, combine the vinegar, water, and salt to make a brine. Let the mixture sit for a few minutes, stirring occasionally until the salt is dissolved.Cut the turnips and beet in half from top to bottom, and then into 1/2-inch thick wedges. Pierce the jalapeno with a knife for mild heat, or cut it in half lengthwise to expose the seeds and ribs for more heat.Pack the turnips and beets into a quart jar layered with the garlic cloves, tucking in the hot pepper next to the glass as you go (it's pretty that way). Top with hot pepper flakes (if using instead of the jalapeno) and the pickling spice.Pour the brine into the jar, leaving about 1/2-inch headspace. Top the jar with a lid and refrigerate for at least 3 days and up to a couple of months, shaking the jar occasionally at first to distribute the pink hue of the beet.Check out my blog for more recipes
  4. This hummus is delicious topped with toasted pine nuts. If you are a heat hound, add cayenne pepper to the mix for some kick. And while the yogurt lends a smoothing element to the hummus, make it vegan by leaving the yogurt out and add about 1/4 cup of water instead. Ingredients 2-4 T lemon juice ½ cup plain yogurt 2 T high quality olive oil, plus 1-2 T for garnish 1 small clove garlic, minced ½ cup tahini (stir before using) 1 lb. chickpeas (from a 16 oz. can, or from dried, then cooked, chickpeas) 2 t salt ½ t paprika Directions Place the lemon juice, yogurt, olive oil, garlic, tahini and chickpeas in a blender (the liquid is at the base of the blender). Blend on high, stopping to stir frequently, until the hummus is smooth, adding 1-2 tablespoons lukewarm water. Taste, and season with salt. More yogurt and olive oil can be added as desired, to smooth out the hummus. Spread the hummus on a medium-sized plate, drizzle with olive oil and sprinkle with paprika.Check out my blog for more recipes
  5. The Lebanese kitchen carries many crowns, and Fattoush salad is one of them. What distinguishes Fattoush are 2 main aspects: the number of greens and vegetables it carries, and the complex rich flavor that the pomegranate molasses and/or sumac spice engulf it with. Fattoush is the official Lebanese peasant salad, and farmers just throw in whatever spring/summer harvest they have into the bowl to build up this beauty. For this reason, you may find “typical” ingredients for Fattoush, however the list of veggies can vary quite a lot. Fattoush Salad is Lebanon's peasant salad. A rich, complex taste emanates from the rainbow of veggies and the tanginess of its dressing. Recipe type: Middle Eastern, Salad, Prep time: 30 mins Cook time: 5 mins Total time: 35 mins Ingredients 2 lbs of tomatoes 1 lbs of Persian cucumbers 1 bunch of green onions 1 bunch of green mint 1 bunch of Italian parsley ½ bunch red radish 20 leaves of romaine lettuce 1 large green/bell pepper ½ cup of Purslane Leaves (optional) 2-3 cloves of garlic 2 table spoons of Sumac spice ⅓ cup of pomegranate molasses ½ cup of freshly squeezed lemon juice 5 Lebanese pita bread loafs ⅓ cup of Olive Oil 0.5 to 1 teaspoon of Salt Instructions 1. Use fresh, organic veggies if possible. Rinse all veggies thoroughly with cold water or veggie wash. You could also soak them in cold water and a cup of white vinegar for a few minutes to kill any bacteria. 2. Separate the pita bread leafs, sprinkle a bit of sumac and olive oil on them, cut them into 1x1 inch squares, and toast them in the oven until they are light brown (bake for ~ 3-5 mins on 400F). Put aside. 3. Chop the tomatoes into small chunks of 1 inch 4. Chop the Persian cucumbers into disks of ¼ to ⅓ of an inch thick. If Persian cucumbers are not available, use English or regular cucumbers and chop into smaller pieces since they have a larger diameter naturally. 5. Chop onions into small disks of about ⅓ inch long. 6. Green Mint and Italian Parsley:remove stems, and chop leaves in halves or thirds. You don't want the pieces to be too tiny or too large. 7. Red Radish: chop into thin disks. 8. Green Pepper: Chop into small pieces of ⅓ inch 9. Lettuce: chop into pieces of 1-2 inches 10. Garlic: crush garlic with a dash of salt, put aside. Mixing the Fattoush Salad 1.Mix immediately before serving so the salad doesn't get soggy. Place all vegetables in a bowl, add the mashed garlic, pomegranate molasses, freshly squeezed lemon juice, sumac and salt and mix well with the veggies. 2. Then add the toasted bread and olive oil and mix again, gently so the bread doesn't break much. 3. Add the olive oil at the end, mix gently then serve.Check out my blog for more recipes
  6. Tabbouleh is a healthy, rich and super-green salad with pure Lebanese origins that is known for its spicy-tangy kick. In traditional Lebanese cuisine, Tabbouleh (sometimes spelled and pronounced as Tabouli) is usually served along with Mezza which is a host of appetizers and hors-d’oeuvres. Tabbouleh Ingredients (7 servings) 4 bunches of Italian Parsley chopped finely, drained 1 bunch of fresh green mint chopped finely, drained 1 Persian cucumber chopped finely (if using regular cucumbers, use only up to 4 inches of it) 5 medium sized tomatoes chopped, drained 1 small white onion chopped finely 1/4 cup of fine Burghul (fine cracked wheat #1) 1/3 to 1/2 cup of quality olive oil 1/2 cup of freshly squeezed lemon juice 1/2 to 2/3 teaspoon of salt 1/3 teaspoon of Lebanese 7-Spices* * Lebanese 7-Spices contain equal proportions of the following ground spices: Allspice, Black Pepper, Cinnamon, Ground Cloves, Ground Nutmeg, Fenugreek, Powdered Ginger Tabbouleh Preparation Method 1. Rinse all vegetables and let dry, especially the parsley and mint. 2. Cut stems off parsley then chop finely. Spread chopped parsley on paper towels and let rest for a few mins in order to get rid of the moisture. Parsley needs to be dry of moisture before adding it to the mixing bowl. 3. Cut stems off mint, and finely chop the leaves. Lay them on a paper towel and let dry. 4. Chop tomatoes into small cubes of less than 1/2 in then place in strainer to rid them of the juice. 5. Finely chop onions and mix with 7-spices. 6. Finely chop the cucumber. Serving and Tips Once mixed, Tabbouleh gets soggy rather quickly, so it’s best if you mix it immediately before serving. Moreover, make sure that when you add the chopped veggies to the mixing bowl, that they are dry of moisture and juice otherwise your salad turns soggy. Ideally you want the juice in the salad to be mostly from the lemon juice and olive oil. Use only freshly-squeezed lemon juice. So if you want to prepare the ingredients in advance, do the chopping, then dry with strainer/paper towels, then place ingredients side by side in a bowl or deep tray (as in the photo above), and put in the fridge. Once ready to serve, add the lemon juice on top of the dry Burghul, add the olive oil and salt all over the ingredients and then mix lightly with a fork and avoid over-mixing so it doesn’t turn soggy. Having the Tabbouleh served on a lettuce or cabbage leaf is a cool tradition. Tabbouleh goes well with French Fries. We hope you enjoyed our recipe, and we’d love to hear your comments on it below. Preparation time: 30 minute(s) Diet type: Vegetarian Number of servings (yield): 6 Culinary tradition: Middle EasternCheck out my blog for more recipes
  7. Courgettes (known as zucchini to Italians and Americans) are beautifully tender vegetables with a fresh, delicate flavour. Courgettes are usually marrows harvested at a young age, although the mature fruit of certain varieties of squash may also be sold as courgettes. For this recipe you will want to use the small, slightly bulbous, pale green variety often sold as Lebanese courgette, or Mexican grey zucchini in the US. Look for firm, heavy-feeling courgettes with unblemished bright and glossy skins. Kousa mahshi is a recipe in which the courgettes are stuffed with a mixture of minced meat and rice, and then cooked in flavourful tomato sauce. You can also use this recipe to make stuffed aubergine, bell pepper, and potato – to name a few. They all are delicious with the tomato sauce-soup. In the Middle East these vegetables are often prepared together. Another stuffed marrow dish of the Levant is called Sheikh al-Mahshi. In this recipe the courgettes are stuffed with meat and spices and then cooked in flavourful yoghurt. Hollow out the courgettes using a tool like a long apple corer designed for this purpose; you can find them in Middle Eastern food stores. To adapt this recipe for vegetarians, use chickpeas instead of minced beef. Enjoy Kouse Mahshi, and do share your cooking experience in the comment section below! Ingredients 8 about 7 inches long fresh courgettes – (Italian or Mexican Grey) 1/2 pound ground beef 1/3 cup short grain rice 1/4 cup parsley, chopped 1/4 cup cilantro, chopped 2 tablespoons mint, chopped 1/2 cup onion, finely diced 1/2 teaspoon ground cinnamon 1/2 teaspoon allspice 1/4 cup pine nuts (optional) 1/2 teaspoon black pepper 1/2 teaspoon salt 1 tablespoon olive oil (optional) Cooking Liquid: 2 tablespoons olive oil 1/2 cup onion, finely diced 2 cloves garlic, minced 15 ounce can diced tomatoes (or 3 large fresh tomatoes, diced) 1 tablespoon tomato paste (optional) 2 teaspoons salt 1 teaspoon black pepper 3 to 4 cups water Chopped fresh parsley and/or mint, garnish (optional) Directions 1. Wash zucchini and slice off the stem end. Use a long narrow apple or vegetable corer to core zucchini – leaving 1/2 inch walls, careful not to pierce the shell or the end. (Making a hole at the end of each zucchini with the corer, repeatedly digging in gently, twisting and pulling out the pulp. Do not core all the way through the opposite end. It’ll get easier with practice.) Set aside zucchini. Use the pulp for soup. 2. In a medium size bowl, add all the ingredients for the stuffing. Mix well with hands. Stuff the zucchini with the meat mixture leaving about 1 inch of the end open – so the mixture has room to expand. 3. Heat a large, deep covered skillet or pot on medium-high heat. Add onions and saute until they become translucent. Add minced garlic and saute about 1 minute, careful not to burn. Add the diced tomato with juices and tomato paste. Stir to incorporate tomato paste. Add salt and black pepper. Arrange stuffed zucchini in the pot so that all are on their sides (this allows cooking liquid to seep in). Add water to cover, so that zucchini are submerged (if not totally submerged – turn zucchini half way through cooking). Cover and bring to a boil, reduce heat to medium simmer. Cook for about 40 minutes until the zucchini are tender when pierced with a fork. 4. Gently remove and serve hot with the tomato broth and chunks atop. Garnish with fresh parsley or mint. And, also serve with plain yogurt and rice. Source: Yooj RecipesCheck out my blog for more recipes
  8. Stuffed cabbage rolls make a delicious dish for the colder months! In the Middle East they are often eaten garnished with pomegranate molasses, with some roast meat on the side. Some people like to eat them as they are; others like them with Arabic flatbread or sliced potatoes. In some houses this recipe is prepared together with other stuffed vegetable dishes, such as yabrak or stuffed courgette. We hope you enjoy trying this recipe! Ingredients 1 green cabbage, preferably with tender leaves 1 pound ground meat (fatty OK) 1 large onion 1 cup of rice (sushi, Egyptian, Italian or Turkish, or any medium-grain) 1 head of garlic 1/4 cup of dried mint 1 cup of lemon juice 1 cup of olive oil 11/2 tsp of salt (Spices for the meat) 1/2 tsp of white pepper (Spices for the meat) 4 cups of meat or chicken stock or water Directions 1. Blanch the cabbage leaves in salted boiling water for several minutes until very tender. Drain in a colander and then cut them in 5 inch squares. Reserve the thick stalks. 2. Soak the rice for 15 minutes in water, drain and mix with the ground meat, salt and white pepper. 3. Chop the onion fine and fry gently in olive oil till softened; mash 8 cloves of garlic with some salt in a mortar coarsely and add to the chopped onion. Add the dried mint and fry this pesto for a few seconds until fragrant. Transfer to the bottom of the pot in which the cabbage leaves will cook; top with the cabbage stalks spreading them to cover the bottom of the pan. 4. Flatten each cabbage square and place a generous tablespoon of stuffing on the edge of it; roll up like a cigar, leaving the ends open. Try not to place stuffing towards the ends as the stuffing will expand during cooking. 5. Place the cabbage cigars one by one in the pot; place a small plate on top of the cigars to hold them in place if desired. Place the remaining garlic cloves (peeled but whole) in-between the cabbage rolls. Add the meat stock, the lemon juice and the rest of the olive oil as well. Cook for about one hour over low heat at a gentle simmer until the stuffing is thoroughly cooked and the leaves are extra tender. Serve warm. 6. NOTE: In the olden days, fat was added to the meat for extra flavor and moisture; for expediency, I would simply use a ground meat at 85%. Yield 6 to 8 servingsCheck out my blog for more recipes
  9. The tahini sauce here is something special. I think of it as an adult version of peanut butter. Note that if you’d rather not make, or eat, the cauliflower fried, you can eat it blanched, with the tahini sauce, and that tastes darn good too. For the cauliflower: 3 tablespoons salt 1 head cauliflower 3 cups canola oil For the tahini sauce: ½ cup tahini (well-stirred before measuring) 1 small garlic clove, green shoot removed, minced (optional) 1 teaspoon salt ¼ cup water ¼ cup freshly squeezed lemon juice 1 tablespoon chopped flat-leaf parsley To prepare the cauliflower, core the head by cutting at an angle around the core. Wash the cauliflower, then break off florets, about 2-3 inches in size. Blanch the cauliflower: in a large pot, bring 8 cups of water to boil. Add 3 tablespoons salt (this will give flavor to the cauliflower) and return to boil. Add the cauliflower and cook for three minutes, just until the florets are al dente, stirring once or twice. Drain and spread out on a towel to cool and dry, about 45 minutes. The florets must be completely dry before frying. In a medium pot, heat the oil (1 ½ inches deep) to 375 degrees. Fry the cauliflower in batches of 5 or 6 at a time. Add the florets to the hot oil, which will bubble up rapidly all around the cauliflower. Fry until crisp and golden brown. Remove with a slotted spoon and place on a paper towel to absorb the oil. Return the oil to 375 degrees again before adding more cauliflower, and be sure to maintain steady heat throughout the frying process. To do this, increase and decrease the burner heat as needed, and remove the pot from the heat as needed as well. Serve immediately with tahini sauce. For the tahini sauce, use a blender or a mini food processor for the lightest texture; hand-mixing in a bowl will work as well. Add the tahini, garlic and salt. With the blade running, slowly add the water and the lemon juice, stopping to scrape the sides and stir as needed. The sauce is similar to the thickness of yogurt, though much lighter. Stir in the parsley. Tahini sauce can be made ahead and refrigerated, covered. A tablespoon of water or lemon juice may need to be added to the tahini sauce once it’s refrigerated, as it will thicken. Keep some tahini sauce on hand as a dip for all kinds of vegetables as well as pita chips. It lasts, covered and refrigerated, about a week if it includes parsley or two weeks without.Check out my blog for more recipes
  10. Use the grill outfitted with a baking stone to get higher temps than most ovens, and in turn a crisp-bottomed but chewy crust. An overturned heavy-duty sheet pan, preheated in the grill or oven, will also work. Roma tomatoes contain less water and won’t make the crust soggy. The fresh mozzarella can be drained of some of its liquid sliced and set on paper towels, but I tried it both ways and the cheese was not soggy on the pizza even when it was not drained. The dough can be made, of course, by hand, but I found the dough dramatically more beautiful, softer and stickier (which like pizza dough, is better for flatbread) made in the food processor fitted with the metal blade. This recipe is based on Barbara Abdeni Massaad’s Man’oushe. Makes 4 10-inch pizzas, great as appetizers or with a green salad for a meal. Recipe by Maureen Abood 2 ½ cups unbleached all-purpose flour 1 cup cake flour 2 teaspoons salt 1 ¼ cups lukewarm water (90-100 degrees) 1 teaspoon active dry yeast 1 teaspoon sugar 1 tablespoon neutral oil (canola or grapeseed) ½ cup za’atar ½ cup olive oil 4 Roma tomatoes, slice crosswise 1/8-inch 2 balls fresh mozzarella, sliced or crumbled In a large bowl or the bowl of a food processor, combine the flours and salt. Whisk together if making by hand; pulse a few times if using the processor. Proof the yeast in a small bowl. Mix the yeast and sugar together, then slowly add ¼ cup of the lukewarm water while stirring to combine. Set aside for 15 minutes until the yeast is foamy. Add the yeast mixture and the tablespoon of oil to the flour mixture. Mixing by hand, or with the food processor running, slowly pour in the remaining cup of warm water. Mix until combined and knead, if by hand, for 10 minutes until the dough is soft and elastic. If using the processor, run for a full minute after the water is added. The dough will form a ball and turn in the bowl as the machine runs. Set the dough to rise by placing the dough in a bowl that is completely but lightly oiled, and turn the dough so it is entirely coated with oil too. Cover the bowl with plastic wrap and then a kitchen towel and place in a warm spot until doubled in size, 1 ½-2 hours. Gently remove the dough from the bowl and divide into four evenly sized balls. Set the balls on a lightly floured surface and coat lightly with more flour. Cover with the plastic wrap and kitchen towel and rise for 20 minutes. Meanwhile, preheat the grill with the pizza stone, top closed, at high heat. If using the oven, place the baking stone in the bottom of the oven. Remove the racks or line them at the top of the oven. Heat the oven to 400 degrees for 20-30 minutes. Convection baking is ideal here, if possible. If you’re using convection, set the oven temperature to 425 degrees. Roll out the dough: lightly flour the work surface, the rolling pin, and the peel (or another overturned sheet pan to be used as a peel like a huge spatula). The flour acts as ball bearings for the dough to keep it from sticking to surfaces. Place one ball of dough on the floured surface and press down on it with the palm of your hand. The key to getting the dough rolled flat and round is to keep it moving, which means turning it frequently throughout the rolling process and adding more flour lightly to the work surface as you go. Roll the dough from the center of the circle to the edge a couple of times, then rotate it, and roll again, repeating until the dough is round and ¼ -inch thick. If you like a thicker pizza, roll to ½-inch thick. Coat the pizza peel liberally with flour. Gently transfer the rolled dough to the peel before adding the toppings. Brush the entire surface of the dough with olive oil. Sprinkle with za’atar (I use a few tablespoons). Top with tomato slices and mozzarella, and more za’atar. Spread 3 teaspoons of the za’atar mixture on the dough using the back of the spoon or your fingertips to get an even, thick spread. Leave a ½ -inch rim around the edge. Slide the peel under the dough, using two hands (to avoid misshaping the round) to pull the dough onto the floured peel. Place on the baking stone and grill (or bake) 5-7 minutes, or until the bottom of the crust is golden and the top is bubbly and golden. Repeat the process with each of the four balls of dough.Check out my blog for more recipes
  11. 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
  12. 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
  13. 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
  14. 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
  15. 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
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