Chickpea and Tahini Dip – Hummus bi Tahini

INGREDIENTS

• 1 15-oz. can chickpeas
• 3 tbsp. tahini
• 1 clove garlic, peeled
• juice of 2 lemons (about 6 tbsp.)
• 1/2 tsp. salt
• parsley sprigs for garnish
• olive oil

 Method:

1. Reserving the liquid from the chickpeas, combine chickpeas, tahini, garlic, lemon juice, and salt in a blender or food processor. Add a little of the reserved chickpea liquid and process until mixture is a smooth paste. Add more liquid if necessary.
2. Divide hummus among four small plates or serve in one dish. Garnish with parsley and sprinkle with a few drops of olive oil. Serve with pita bread.

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Posted in: Arabic

Lebanese Maamoul

Preparation time: 30 to 35 minutes
Baking time: 15 to 25 minutes
Makes about 2 dozen pastries


Filling:

• 1 c. ground walnuts, pistachios, or almonds
• 1/3 c. sugar
• 1 tsp. melted butter
• 1 tsp. orange blossom water, rose water, or cinnamon (optional)

Dough:

• 2/3 c. butter, melted and slightly cooled
• 3 tbsp. sugar
• 2 c. all-purpose flour
• about 1/3 c. lukewarm milk
• powdered sugar for sprinkling

Method:

Preheat oven to 350°F. In a medium bowl, combine all filling ingredients and mix well. To make dough, combine butter and sugar in another mixing bowl and mix well. Add flour and mix with hands. Gradually add milk. Remove dough from bowl and continue kneading on a clean work surface until dough is soft. Place a walnut-sized ball of dough in the palm of your hand. Press the center of the ball to form a deep hollow. Place about 1 tsp. of filling into the hollow and pinch tightly to close. Gently roll into a ball and flatten slightly. Repeat with remaining dough and filling. Place filled pastries on an ungreased cookie sheet. Bake for 15 to 25 minutes, or until bottoms are a golden brown. Remove from oven. Sprinkle with powdered sugar while still warm and allow to cool on cookie sheet

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Posted in: Arabic

Lebanese Fish and Rice Stew – Sayadieh

INGREDIENTS

• 2 tbsp. vegetable oil
• 2 tbsp. pine nuts
• 6 c. water
• 1 onion, peeled and quartered
• 2 lb. fish fillets, fresh or frozen (thawed)
• 1 c. long-grain converted rice*
• 1/2 tsp. cumin
• 1/2 tsp. salt juice of 1 lemon (about 3 tbsp.)
• fresh parsley sprigs for garnish

  Method:

1. In a small skillet, heat 1 tbsp. oil over medium-high heat. Saute pine nuts, stirring constantly, for about 2 minutes, or until lightly browned. Remove with a slotted spoon and drain on paper towels.
2. In a large kettle, bring 6 c. water to a boil over high heat. Carefully add onion and boil 15 to 20 minutes, or until soft. Remove onion with a slotted spoon and drain in a colander. Save cooking water.
3. Place onion in a bowl and mash with a potato masher, or place in a blender and blend until onion has a pastelike consistency.
4. Add fish and onion to onion cooking water and bring water back to a boil over high heat. Reduce heat, cover pan, and simmer for about 10 to 15 minutes, or until fish is tender. Remove fish with slotted spoon. Save cooking water.
5. In a large saucepan, heat remaining 1 tbsp. of oil over medium-high heat. Add rice and cumin and cook, stirring constantly, for 3 minutes. Add salt and 2 c. of the fish cooking water. Cover pan and cook rice on low heat about 20 minutes, or until rice is fluffy and liquid is absorbed.
6. Add lemon juice to remaining fish broth and reheat slowly over medium-high heat.
7. Arrange rice on a deep serving platter and place fish on rice. Pour hot broth over fish. Garnish with pine nuts and parsley.

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Posted in: Arabic

Lebanese Ful Medames

Preparation and cooking time: 35 to 45 minutes Serves 4

INGREDIENTS

• 4 eggs
• 2 15-oz. cans of field beans, undrained
• 2 cloves garlic, peeled and finely chopped
• 2 tbsp. olive oil
• juice of 1 lemon (about 3 tbsp.)
• 1 tsp. salt
• 4 tbsp. chopped parsley
• 2 chopped scallions
• lemon wedges

 Method:

1. Place eggs in a medium saucepan and cover with cold water. Place over medium heat until water boils, reduce heat, and simmer for 15 minutes. Drain water from saucepan and run cold water over eggs until they are cool. Peel cooked eggs, cut into quarters, and set aside.
2. In a large saucepan, combine beans and their liquid with garlic, olive oil, lemon juice, and salt. Mix well. Simmer over medium heat, stirring occasionally, for about 10 to 15 minutes, or until heated through.
3. Pour beans into individual bowls. Garnish with hard-cooked eggs, parsley, scallions, and lemon wedges, and serve with pita bread.

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Posted in: Arabic