Hummus with Ras Asfour Recipe

I believe that everybody is familiar with our traditional plate Hummus (Chick Peas with Tahini). Lebanon entered the Guinness Book of World Records when our Lebanese Chef’s prepared the biggest plate of Hummus ever. However, I don’t think that many of you know what is Ras Asfour, which translated literally means “the head of the bird”. Ironically, it is actually sheep’s meat cut into small sized pieces, nearly as big as a bird’s head, hence the name. Today I made a plate combining hummus with the Ras Asfour meat.

I brought the meat from the butcher in small cuts and I cut it into even smaller pieces. Sheep meat is not lean, so I had to remove some of the fat, but leave enough to keep the meat tender.

Note that you can eat these two separately and each will taste delicious on it’s own.

Ingredients for the Hummus:

2 cups of chick peas
1 teaspoon of baking soda
1 cup of Tahini
3 lemon squeezed, salt
2 clove of crushed garlic

Preparation for the Hummus:

Soak the chick peas in a large bowl of water and baking soda, for 12 hours at least. The peas will increase volume after soaking.

Drain them from the water, wash thoroughly and boil in salted water. It will take about one hour and a half for the chick peas to be cooked. When you see a white foam forming on the top of the water, remove it and keep boiling

When the chick peas are soft, drain from the water again and mash them, you can use whatever you have for this purpose (a food processor, blender, etc)

Add the crushed garlic, the salt, the Tahini and the lemon juice and mix well. Adjust the taste of salt and lemon as you desire

Now that the Hummus is ready you can prepare the meat of Ras Asfour.

Ingredients for the Ras Asfour meat:

200 grams of tender sheep meat cut into small size
1 small onion finely chopped
1 tablespoon of grenadine of molasses
1 tablespoon vegetable oil
1 teaspoon salt, 1/2 teaspoon seven spices

Preparation:

In a small saucepan heat the oil and fry the onion

When it becomes golden color add the meat and fry until it turns very dark, add a small cup of water and cover, let it cook on very low heat until the meat is tender

When it is done add the salt, seven spices and the grenadine of molasses

Now that you have everything ready, place the chick peas in a plate, on the top put the cooked meat. For decoration and taste, add some fried pine seeds on the top of the meat and some olive oil.

Stuffed Vine Leaves in Oil ( Warak Inab Bilzeit) Recipe

This is a vegetarian recipe, and I must say that Stuffed Vine leaves in Olive Oil is an essential dish from our rich Lebanese Mezze. It is so delicious and light that you can easily eat a small plate alone before having your main meal.

Ingredients:

100 grams of vine leaves, blanched and ready to cook ( you can use the preserved ones too)
1/2 cup of short grain rice
2 tablespoons of parsley, finely chopped
1 small onion, finely chopped
1 medium red tomato, finely chopped
1 teaspoon salt
1/2 teaspoon seven spices
2 teaspoons lemon juice
1 teaspoon extra virgin olive oil+ one extra tablespoon for cooking
your choice of thinly sliced vegetable, such as onion, tomato, carrot or even potato (I used sliced onions)

Preparation:

Prepare the stuffing by mixing the washed rice with the parsley, onion, tomato, salt, spices lemon juice and the olive oil well

Place a vine leave face down and stuff it with one teaspoon of the mixture of rice for filling in the center, fold the two sides toward the center then roll it in a cigar shape

When you finish all the quantity of the vine leaves and stuffing, prepare the pot, place the tablespoon of olive oil in the bottom of the pot, cover the base of the pot with your choice of sliced vegetable, place all the stuffed vine leaves in the pot

Pour water to cover the vine leaves by about one inch, place a plate upside down over them to prevent the vine leaves from opening during cooking. Adjust the salt and lemon as desired

Cook on a medium heat and when it starts boiling reduce the fire and let it cook gently for about 25 minutes until the rice is cooked and tender

Turn upside down on a plate and it’s ready to serve

How to Make the Healthiest Mafroukeh Dessert Recipe

A dessert with just 5 mg cholesterol and 3 gr fat?  Sure do! Get ready to rock your palate without feeling guilty!

The term Mafroukeh derives from the Arab verb faraka, which means “to rub” or “to knead”.

It translates into “has been rubbed” or “kneaded”, which is how the semolina dough of this pastry is made; rubbed continuously with butter until it gains texture and consistence.

The dough turns creamy yet softly granulated. A thick layer of Ashta Cream is spread all over it. Almonds and Pistachios are not meant just for garnishing. They are part of the delicious taste of this pastry, and the palate’s pleasure of creamy texture and crunchiness. Their layer comes rich and generous.

40 min
Serves 15
Medium

Ingredients

2 cups Shredded Thin Filo Pastry
1 cup water
1 cup Sugar-Syrup
1 tbsp Rose Water
1 tbsp Orange-Blossom Water
2 cups Ashta Cream

FOR 1 CUP SYRUP
1 cup Sugar
1/2 cup water
2 tsps Lemon Juice
2 tbsps Orange-Blossom Water

FOR TOPPING
1/2 cup Almond
1/4 cup Pistachio Nuts
Flower Jam

Steps

1 PREPARING THE ASHTA CREAM

Follow the instructions of my Ashta Cream recipe at: How to Make Ashta Cream for Lebanese Desserts:. Remember to refrigerate it.

2 PREPARING THE SYRUP

1- Mix sugar and water, and bring to a boil.
2- Add lemon juice.
3- Remove from heat, and stir in the orange blossom water.
4- Set aside.

3  PREPARING THE MAFROUKEH MIXTURE

1- Blend well the Shredded Filo Dough until you get a dough of very tiny grains.
2- Stir the dough in a non-stick casserole, over medium heat, until yellowing, then Increase the heat, stirring continuously.
3- When the dough starts darkening, add the liquid ingredients (water, orange blossom and rosewater), and 1/2 the cup of sugar syrup.
4- Keep stirring for the dough to absorb all the liquid, and homogenize.
5- When the mixture turns into a dark golden brown color, remove from heat.

4 LAYERING THE MAFROUKEH

1- Pour the mixture into the glass serving pan, and spread it well, dabbing it with the dampened palm of your hand. Allow it to cool for 10 minutes.
2- Pour the Ashta cream all over the Mafroukeh mixture.
3- With a spoon, spread it well all over, then press gently for an equal level. Wet the spoon with fresh cold water and smooth a little the surface.

5 GARNISH AND COOL IT

Sprinkle the pistachio nuts all over the Ashta layer then follow it with a rich layer of almonds.
Place the serving plate in the fridge to cool.

6 SERVING: OPTION 1 : FOR LESS INTAKE OF SUGAR

1- Pour the remaining 1/2 cup of syrup in a serving bowl.
2- Cut the Mafroukeh into 15 equal pieces.
If you have opted for the flower jam, use a tsp to place a small dose on each piece.

This recipe is intended to be healthier, hence the extra syrup is to be used at the convenience of the guests should they wish a sweeter Mafroukeh.

7 SERVING OPTION 2

Mafroukeh could be served on a round serving plate by laying the mixture first then the ashta (without pressing) and followed by the pistachios and almonds, and the optional garnish of flower jam.

8 SERVING OPTION 3: FOR A FANCIER PRESENTATION: MAFROUKEH CROWNS

1- With a film of plastic wrap, cover the inside of small cake molds, extending it out over the borders.
2- Divide the Mafroukeh dough Into the cake molds and press firmly.
3- Divide the Ashta cream into the Mafroukeh molds, press firmly, and refrigerate for about 20 minutes. This will allow the content to adhere well together.
4- One by one, turn the molds upside-down on a serving plate, and remove gently the mold and the plastic wrap.
5- Sprinkle on the Pistachio nuts and top them with the almonds.
6- Gently top it with 2 or 3 pieces of flower jam

You now have a gorgeous presentation of Mafroukeh crowns, suitable for a reception!

Fatteh al-betenjane (Eggplant Casserole) Recipe

The word fatteh means "to crumble" in Arabic and this is the idea behind this dish. Bread that is somewhat stale is crumbled, toasted, and layered with a variety of ingredients including a yogurt sauce and some fried pine nuts.

This fatteh is an eggplant and minced lamb version. It can easily be converted to a vegetarian dish by omitting the meat and replacing it with coarsely ground walnuts. There are at least ten versions of fatteh in Lebanese cuisine: chickpea fatteh, chicken fatteh, lamb fatteh, kafta fatteh, stuffed eggplant fatteh, lamb feet fatteh, lamb tongue fatteh, etc. Fatteh is a popular brunch dish especially in the coastal city of Tripoli in Lebanon.

Recipe By Joumana Accad

Ingredients

1 pound of eggplants
3/4 pounds of minced lamb or beef (meat can be omitted and replaced with ground walnuts)
¼ cup of pomegranate molasses
1 small can of tomato sauce (8 ounces)
Olive oil, as needed
3 pita breads
½ cup of pine nuts
Spices: salt, seven-spice, sumac
1 teaspoon of butter, 1 teaspoon of oil
3/4 pound of yogurt (full or low-fat)
8 cloves of garlic (or to taste)
1 generous tablespoon of tahini

Directions

Peel the eggplants and cut in small cubes. Sprinkle generously with salt and place in a sieve over a bowl; let the salt draw out the bitter juices for several hours if possible (you will get at least one cup of dark water).

Brown the minced lamb in a skillet. Break it into small pieces with two wooden spoons, add some spices: I added salt, ½ teaspoon of sumac and 1 teaspoon of seven-spice mix. Stir and cook until browned. Then transfer to a sieve and let the meat drain its grease.

Cut the pita breads with kitchen scissors into tiny croutons, place in a Ziploc bag, add a tablespoon of olive oil and toss. When the croutons are shiny, transfer to a cookie sheet lined with foil and bake in a 300°F oven till dry, golden and very crunchy.

Dry the eggplant with paper towels; pour two or three tablespoons of olive oil in a skillet and when hot, pan-fry the eggplants stirring from time to time until they release their flavor, get soft and browned a bit. Transfer the eggplant to the skillet with the minced meat and add ¼ cup of pomegranate molasses and a cup of tomato sauce. Cook the mixture over medium heat for 20 minutes or so, and let the sauce reduce by one half until the remaining mixture is moist but not too soupy.

Melt a teaspoon of butter and one of oil (if using clarified butter, don't bother with the oil) and fry the pine nuts until caramel-colored. Drain on a paper towel.

Mix the yogurt with a generous tablespoon of tahini (optional, but adds a nice nutty taste) and ½ teaspoon of mashed garlic (mash the garlic with a dash of salt in a mortar).

ASSEMBLY: Place the meat and eggplant mixture on a platter, still warm. Cover with the yogurt, then top with the croutons and pine nuts.

Arabic Tabouleh Salad Recipe

A classic, easy to make Mediterranean parsley salad mixed with cucumber, mint, tomatoes and Bulgar wheat.

The ingredients can be prepared the night before you are expecting guests but never add the vinaigrette until just before serving. It's best to make the vinaigrette before hand as well to allow the flavours to mix, just keep refrigerated until you need it, insha Allah you will taste the difference.

An all time Arabic favourite, so much so that a meza isn't a meza without it ;)

Suitable for vegetarians, paleo diet and enjoyed throughout the year as well as the summer.

Prep Time: 15-20 minutes
By Aziza - Ahlan Wa Sahlan

Ingredients:

4 batches of Parsley chopped very finely. - washed and chopped very finely.
1 bunch of fresh green mint leaves - washed and chopped very finely.
4 medium sized tomatoes - seeded & chopped as fine as possible.
1 batch of green spring onions - Washed & Chopped small
2 tblsp of fine Burghul (fine cracked wheat) - put to soak in 4 tblsp of drinking water until broadened & seperate with your fingers before adding to the salad
4-5 tblsp Quality Olive oil -
2 fresh lemons - squeezed lemon juice
3-4 small fresh cucumbers - washed and diced small
1 ts Salt to taste -
1/2 tsp Sumak or Labenese 7spice -

Instructions:

1. When you rinse the veggies and herbs, it's important to pat dry and leave until completely dry, especially the parsley and mint that are the main ingredients.

2. Cut the stems off the parsley and mint then chop as finely as possible. (This may take some time but it pays off in the end).

3. It's a good idea to then spread the chopped parsley and mint on some paper towels and let rest again for a few mins in order to get rid of the extra moisture released when chopping. Ideally you want the juice in the salad to be mostly from the lemon juice and olive oil, no one wants soggy tabouleh ;)

4. Chop tomatoes into small cubes and drain from water and seeds

5. Finely chop the green spring onions and mix with the sumac or Lebanese 7-spices.

6. Once you are ready to serve, add the lemon juice on top of the broadened Burghul and seperate it slowly with your fingers, then add the olive oil and salt all over the ingredients and mix lightly. Avoid over-mixing so that the greens stay as fresh as possible.

7. Tabbouleh is traditionally served on or beside a bed of lettuce, but feel free to present it however you like.

How to Make Fish Vegetarian Kibbeh: a Promise of Delight!

Fish Kibbeh is a delight of vegetarian meal that has the bonus of being fulfilling yet light. It ensued as a healthier and lighter version of the original meat Kibbeh our cuisine is well-known for. I believe that an overview on Kibbeh is in order here.

Ingredients

Servings:  8 portions

500 gr Fish Filet

FOR THE STUFFING
2 Kg Potatoes
1 medium Onion
1/2 bouquet Fresh Cilantro
4 cloves small Garlic
2 tbsps Croutons
4 tbsps Lemon Juice
2 tbsps Walnuts
1 tsp Salt
Vegetable Oil
White Pepper
Black Pepper

TO GARNISH
1 medium Tomato
Lettuce Hearts

Steps

1 PREPARING THE CILANTRO MIXTURE

1- In a pan, over medium-high heat, pour the 2 tbsp of oil and mix in the chopped cilantro and mashed garlic.
2- Cook for about 15 minutes, or until the cilantro wilted.
3- Put aside.

2 PREPARING THE FISH

1- Preheat oven to 250°C ( approx. 482°F).
2- Season both sides of the fish pieces with some salt and white pepper.
3- Place them in a non-stick oiled pan in the oven.
4- Bake for 20 minutes.
5- Flip them gently, and bake for another 10 minutes.

3 MAKING THE FISH MIXTURE

1- Preheated oil and fry the sliced onions until golden.
2- Meanwhile, mix the cilantro mixture with lemon juice and walnuts.
3- Season with salt, white pepper and black pepper.
4- Part the fish in smaller pieces and add them and the mixture on the frying onions.
5- Mix very well, and cook on low heat for 5 minutes while stirring.
6- Put aside to cool.

4 THE KIBBEH: HERE WE GO!

1- Preheat your oven to 250C to ready it for the next phase.
2- Divide the smashed potatoes in 2 parts.
3- Lay one part in a non-stick, oiled baking pan, covering all the surface.
4- Spread over the fish stuffing.
5- Lay the 2nd part of the potatoes on top. (See below for the easier way to do this part).
6- Add a layer of smashed croutons all over the surface.

5 NOTE: HOW TO BEST WORK THE 2ND POTATO'S LAYER.

1- Divide the 2nd part of the smashed potatoes in various balls.
3- Flatten each between your palms, and place them side by the side on top of the fish stuffing until all is covered.
4- Damp your hands and gently dub it all to close the gaps then to spread the layer as equally as possible.

6 BAKING & SERVING

1- Place the pan of Kibbeh in the preheated oven and bake for 20 minutes.
2- Switch the heat to the upper top and bake for 5 more minutes to golden the surface.
3- Serve the Kibbeh from the oven to the table and cut when serving on the plates.

NOTE: You may also cut it in 8 equal rectangles and place them on a serving plate.

Serve hot or warm.

7 DECORATING THE PLATE (OPTIONAL)

PRESENTATION TIP:

1- While the Kibbeh is baking, I cut a medium-size tomato into a flower-shape, and prepare some lettuce hearts for the decoration.

2- When the Kibbeh pieces are placed on the serving plate, I gather some of the smallest lettuce hearts around the tomato, and place the set on the center between the pieces of Kibbeh.
I then add some lettuce hearts on both sides of the plate.

Lettuce hearts could be substituted with similar greenery of your choice. Be elegantly creative!

Lebanese stuffed zucchini recipe

This recipe is highly nutritious. Zucchinis are a good source of vitamin A, vitamin B1, B6, B2, folate, magnesium, potassium, copper, zinc, phosphorus and protein. And the stuffing includes parsley, tomato, onion, mint, lemon juice and extra virgin olive oil.

Parsley is an excellent source of anti-oxidant nutrients, iron, vitamins K, C and A and folic acid. Tomatoes are also rich in vitamin C and beta-carotene, manganese and vitamin E. Together with the nutritional properties of lemon, onion and extra virgin olive oil, this healthy vegan Mediterranean diet recipe of Lebanese stuffed zucchini is highly nutritious and provide us with strong antioxidant and anti-inflammatory nutrients, which are good to destroy the free radicals and to help prevent cancer.

PREP TIME 40 mins
COOK TIME 30 mins
TOTAL TIME 1 hour 10 mins

Author: Margarita @ Tasty Mediterraneo
Cuisine: Mediterranean Diet
Serves: 12 stuffed zucchinis

INGREDIENTS

12 Small Lebanese zucchini
50g (1/4 cup) White rice
A large bunch of fresh organic parsley, finely chopped
2 Medium tomatoes, thinly diced
1 Small onion, thinly chopped
A few leaves of fresh organic mint, finely chopped
1 Large lemon, freshly squeezed
3 Tablespoons Extra Virgin Olive Oil (EVOO)
1 Teaspoon sea salt (or salt to taste)
A pinch of freshly grounded black pepper

INSTRUCTIONS

1. Have all the vegetables well washed and prepared as indicated in the ingredients description.

2. Trim off the stem end of the zucchini. Dip that end of the zucchini in sea salt; repeat the same process with all the zucchinis and let them aside for 10 minutes. This will help to soften the zucchini flesh to scoop it out more easily. After the 10 minutes in salt, with the help of a special spoon, or an apple corer, scoop out the flesh of the zucchini, being careful enough not to make any hole. (Do not throw out the zucchini flesh; you can chop it up and use it for example to prepare an omelette, to sauté it with some chopped onion, …)

3. In a mixing bowl combine the thinly diced tomatoes, the thinly chopped parsley, the thinly chopped onion, the thinly chopped mint leaves, the freshly squeezed lemon juice, the EVOO, the rice, salt to taste and a pinch of freshly grounded black pepper.

4. Stuff each zucchini with the rice mix ¾ full.

5. Place the stuffed zucchinis in a saucepan, cover with water and cook at low heat for 25-30 minutes.

6. Remove from the heat and serve hot or cold.

Lebanese chicken with radish salad recipe

Ingredients

Marinade
1 tbspground cinnamon
2 tbspground cumin
10 cardamom pods
4 allspice berries
1 tbspground turmeric
1 1/2 tsppaprika
4 clovesgarlic, chopped
4 cmpiece ginger, peeled, coarsely chopped
2 tbsphoney
3/4 cup(180ml) olive oil
Lebanese chicken with radish salad
1 kgbutterflied chicken pieces
sea salt and freshly ground black pepper

Radish salad
1 long red chilli, seeded, finely sliced
1 spring onion, finely sliced
3 radishes, finely sliced
1 lebanese cucumber, diced
5 okra, sliced
1 lemon, segmented
2 tbspextra-virgin olive oil
1 tbspapple cider vinegar
3 tbspchopped flat-lead parsley leaves
3 tbspchopped coriander leaves
3 tbspchopped mint leaves

Steps

1. To make the marinade; put all the spices in a food processor or spice grinder and process until you have a fine powder. Add the garlic and ginger, and process to a paste. Transfer to a bowl and whisk in the honey and oil.

2. Rub the marinade into the skin and flesh of the chicken. Cover and chill for at least 4 hours, preferably overnight.

3. Remove the chicken from the fridge and season with a little salt and pepper. Heat a barbecue to high or preheat the oven to 180°C. If you are using a barbecue, cook the chicken for 10-14 minutes, or until cooked through, turning over after 5-7 minutes. Alternatively, place the chicken on a baking tray, spaced well apart, and roast in the oven for about 20 minutes, or until cooked through.

4. To make the radish salad; combine the chilli, spring onion, radish, cucumber, okra and lemon in a bowl. Add the oil, vinegar and herbs, season to taste and gently toss.

5. Serve the chicken with the radish salad.

Pecan, Cinnamon and Raisin Umm Ali Recipe

The soft gooey bottom of this dish is hidden underneath an gorgeously crisp and golden topping with chewy raisins and crunchy pecan nuts.

Prep Time: 30 MIN
Total Time: 2 HR 35 MIN

Servings: 10

Ingredients

Umm Ali
1 box (500g) Betty Crocker™ Super Moist™ Vanilla Cake Mix
80ml vegetable oil
230ml water
2 medium eggs
150g pecans, chopped
100g raisins
1 can (397g) sweetened condensed milk
1 teaspoon vanilla extract
2 teaspoons ground cinnamon
400ml water
1 sachet (35g) Betty Crocker™ Homestyle Whipping Cream Mix
115ml cold milk
1/2 teaspoon powdered sugar

Garnish

15g pistachios, chopped

Utensils

23cm round loose-based cake pan or spring form pan at least 7cm deep
Large bowl
Spoons
Toothpick
Cooling rack
Small pan
Medium bowl

Directions

1. Preheat oven to 180ºC. Grease 23cm round loose-based cake pan or spring form pan at least 7cm deep with butter; sprinkle lightly with flour.

2. Beat cake mix, oil, water and eggs in a large bowl with electric mixer on low speed until moistened. Beat on medium speed for 2 minutes. Pour into cake pan.

3. Bake 40 to 45 minutes or until a toothpick inserted in center of cake comes out clean. Cool 10 minutes. Run knife around sides of pan to loosen cake; remove from the pan to cooling rack. Cool completely.

4. Place sweetened condensed milk, vanilla, cinnamon and water in medium saucepan. Bring to a simmer. Cook over low heat 10 minutes, stirring occasionally. Remove from heat.

5. Beat whipping cream mix and cold milk in medium bowl as directed on package.

6. Break the cake into pieces and place into a buttered 2 liter baking dish. Sprinkle with the pecans and raisins. Pour the cinnamon mixture over the cake. Spread whipping cream evenly over top.

7. Bake 12 to 15 minutes, uncovered, or until the cream begins to turn golden brown. Serve warm, dusted with powdered sugar.

Tips
Use whatever combination of nuts and fruits you prefer. Serve topped with additional whipped cream and fresh fruit of your choice.

Egyptian Sweet Pastry Dessert (Umm Ali) Recipe

This Egyptian Sweet Pastry Dessert is totally delicious, easy, and made from really common ingredients.

It’s made with regular old puff pastry, milk and cream, coconut chips, sugar, almonds, and raisins. I buy my coconut chips at Trader Joe’s, but if you can’t find any you can substitute shredded coconut.

Just bake the puff pastry according to package directions, then let it rest until it’s cool enough to handle. Use your hands to tear it up into small pieces into a 9 x 9 baking dish.

Sprinkle on the raisins, coconut chips, and almonds, then drench the whole thing with milk and cream and add a generous dose of sugar. Bake it until it bubbles, then grab a spoon and dig in!

This recipe is really similar to a bread pudding, just without the eggs. The puff pastry turns into a croissant-like consistency while it bakes and it comes up just warm and gooey and delicious.

Yields 6

10 min Prep Time
15 min Cook Time
25 min Total Time

Ingredients

1 sheet puff pastry, baked according to package directions and cooled to room temperature
1/4 cup sliced amonds
1/4 cup raisins
1/4 cup coconut chips
1/8 cup granulated sugar
1 cup whole milk
1 cup half-and-half

Instructions

- Preheat oven to 425 degrees Fahrenheit. Tear the cooled puff pastry sheet into bite-sized pieces and lay in a 9" x 9" baking dish.
- Sprinkle the almonds, raisins, coconut chips, and sugar over the pastry.
- Pour the milk and half-and-half over the top, ensuring it is evenly coating the pastry pieces.
- Bake 15 minutes, until toasty and bubbly.

Source: The Wanderlust Kitchen