Mloukhiye Recipe

I believe there are many ways to cook Mouloukiye in lebanon, and also in other Arab Countries, but my recipe is the traditional family one.


Ingredients:

1 kilo of fresh Mloukhiye (or the frozen one if you don’t find the fresh)finely chopped
250 grams of cube meat
1 bunch of fresh coriander
7 clove of garlic
1 small onion finely chopped
salt, seven spices
1 teaspoon dried coriander
vegetable oil

Preparation:

Fry the meat  in  oil in the pressure cooker until it turns dark brown from all sides

Add a teaspoon of salt and another teaspoon of seven spices, cover with water and cook until it is tender, it will take about 15 minutes in the pressure cooker

In a pot heat some oil and fry the onion until golden

Add the Mloukhiye to the onion and mix for about two minutes

Put the cooked meat over the onion and Mloukhyie and put water just to cover, reduce the fire,cover the pot and let it simmer

In the meantime wash the fresh coriander and chop into very small pieces, mix it with the crushed garlic and a teaspoon of salt and the dried coriander

Heat 1 tablespoon of vegetable oil in a small saucepan and fry the mixture of garlic and coriander until golden brown

Add the coriander to the Moloukhiye pot and cook for more 5 minutes

Add the lemon juice and put the fire off

Now that the Mloukhyie is ready we need to serve it.

For serving we need:

Toasted pita bread
2 small onion finely chopped
Lemon juice or red vinegar (as you desire)
Boiled chicken
Cooked rice

Serving method:

- In a plate place the toasted pita bread and break into small pieces
- Over the bread put the rice, then the Mloukhiye
- On the top place some pieces of boiled chicken
- At the end put on tablespoon of the chopped onion with lemon juice or vinegar

CARROT-TAHINI DIP RECIPE

Tahini's nutty, luxurious properties don't stop at hummus. Keep the sesame paste flowing with this vibrant, creamy carrot purée.

MAKES 2 1/2 CUPS
20 MINUTES

Ingredients

1 lb. carrots, peeled and halved crosswise
1⁄2 cup tahini
3 tbsp. fresh lemon juice
2 cloves garlic
3 ice cubes
Extra-virgin olive oil, to garnish
1 tbsp. toasted, chopped walnuts, to garnish
1 tbsp. pomegranate seeds, to garnish
Aish baladi or pita, for serving

Instructions

Bring a medium saucepan of water to a boil. Add carrots and cook until tender, about 10 minutes. Drain and transfer the carrots to a blender along with tahini, lemon juice, garlic, and ice. Season with salt and pepper and purée until smooth. Spoon into a bowl and garnish with a drizzle of olive oil, walnuts, and pomegranate seeds.

Lebanese Vegetable Soup Recipe

This tasty homemade vegetable soup is great for the cold winter!

INGREDIENTS

1 large Spanish onion, chopped (About 2 cups)
2 tablespoons olive oil
2 1⁄2 cups chopped carrots
1⁄4 teaspoon ground red pepper
1 teaspoon ground coriander
2 -4 garlic cloves, minced
1 1⁄2 cups chopped potatoes
1 teaspoon salt (or to taste)
4 -5 cups vegetable stock (see notes in recipe)
2 large tomatoes, chopped
10 artichoke hearts, cut into eighths (2 14-oz cans)
3⁄4 cup canned chickpeas
1⁄4 cup chopped fresh parsley
2 lemons, cut into wedges

DIRECTIONS

Stock: use a combination of vegetable stock, the chick pea liquid and the artichoke heart brine.

In a large soup pot, saute the onion in the olive oil for about 5 minutes.

Stir in the carrots. Cover.

Stir again after 3 minutes. Add the ground red pepper, coriander, and garlic. Cover and cook for a few more minutes.

Add the potatoes, salt and 2 cups of the stock.

Cover the pot and bring the soup to a boil.

Reduce the heat and simmer until the potatoes are nearly tender. Be careful not to overcook them.

Gently stir in the tomatoes, artichoke hearts, and the chick peas. Salt to taste.

Cover and simmer for 3 or 4 minutes, just to heat the tomatoes.

Add the remaining 2-3 cups of stock or even more if you prefer more broth. Heat gently.

It is important not to overcook or boil the soup. The potatoes, tomatoes and artichokes should be heated just enough to blend the flavors or they might disintegrate.

Sprinkle each serving with fresh parsley and garnish with a wedge of fresh lemon.

Tabouli Salad Recipe (Tabbouleh) Recipe

Tabouli salad or Tabbouleh is a simple salad of very finely chopped vegetables, lots of fresh parsley and bulgur wheat, all tossed with lime juice and olive oil.

Prep Time: 20 minsTotal Time: 20 mins
Yield: 6-8
Category: Salad
Cuisine: Middle Eastern

Ingredients

1/2 cup extra fine bulgur wheat
4 firm Roma tomatoes, very finely chopped
1 English cucumber (hothouse cucumber), very finely chopped
2 bunches parsley, part of the stems removed, washed and well-dried, very finely chopped
12-15 fresh mint leaves, stems removed, washed, well-dried, very finely chopped
4 green onions, white and green parts, very finely chopped
Salt
3-4 tbsp lime juice (lemon juice, if you prefer)
3-4 tbsp Early Harvest extra virgin olive oil
Romaine lettuce leaves to serve, optional

Instructions

1. Wash the bulgur wheat and soak it in water for 5-7 minute. Drain very well (squeeze the bulgur wheat by hand to get rid of any excess water). Set aside.
2. Very finely chop the vegetables, herbs and green onions as indicated above. Be sure to place the tomatoes in a colander to drain excess juice.
3. Place the chopped vegetables, herbs and green onions in a mixing bowl or dish. Add the bulgur and season with salt. Mix gently.
4. Now add the the lime juice and olive oil and mix again.
5. For best results, cover the tabouli and refrigerate for 30 minutes. Transfer to a serving platter. If you like, serve the tabouli with a side of pita and romaine lettuce leaves, which act as wraps or “boats” for the tabouli.
6. Other appetizers to serve next to tabouli salad:Hummus; Baba Ganoush; or Roasted Red Pepper Hummus

Notes

• The finer you chop the vegetables, the better. See additional tips above.
• To serve a smaller crowd, simply cut the recipe in half.
• You can keep tabouli refrigerated in a tight-lid container for 2 days or so. It’s important to try and drain some of the juice out before refrigerating leftover tabouli.

Source: The Mediterranean Dish

Baba Ghannouj / Grilled Eggplant Dip Recipe

Some tips to help you produce a superior Baba Ghannouj. Grilling the eggplants over an open fire will produce the smoky flavor that is so typical of this dish, though the smoky flavor will come through to a certain extent if you cook them under the grill in your oven. It is important to let the grilled flesh drain for a while to get rid of the excess liquid; and finally, once this done, you need to mash the flesh with the back of a fork to retain texture. The dip will be too smooth if you use a food a processor.

Ingredients

6 large eggplants (about 250g each)
4 tbsp Tahini
1 garlic clove, crushed (or ¼ tsp Adonis garlic powder)
Juice of 1 lemon, or to taste
Sea salt
Fresh pomegranate seeds (Ideally the sour type)
Extra virgin olive oil

Cooking instructions

Prick the eggplants in several places with a small knife to stop them from bursting during cooking. Place them on a non-stick baking sheet and cook under a hot grill for 25 minutes on each side. The eggplants are ready when they have become very soft to the touch. By then, the skin should have become slightly charred for a smoky taste.

Remove the grilled eggplants onto a large chopping board. Cut each in half lengthways, and with a spoon, scoop out the flesh. Place the flesh in a colander to drain the excess liquid. Let it drain for a least half an hour.

Put the eggplants in a wide mixing bowl and mash with a masher or the back of a fork. Be sure not to crush them too much, as you want the dip to have texture. Add the tahini and salt to taste. Mix well. Then add the lemon juice and crushed garlic. Mix well. Taste and adjust the seasoning if necessary.

Transfer the dip to a shallow serving bowl and with the back of a spoon; spread it the same way as with hummus. The garnish can be the same as that of hummus, using mint instead of parsley; or you can use pomegranate seeds, arranged in a star shape in the middle and at regular intervals along the edge. Olive oil is of course used with both garnishes.