Arabic Salad

August 2nd, 2013 § 0 comments § permalink

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Serves 6

The secret to success of this classic Middle Eastern recipe is small/tiny uniform pieces. They catch the flavors better and ensure the exceptional fresh taste with the prefect ratio of flavors! Each region has their own variation of this recipe, my favorite is probably the Lebanese version which is very herbaceous.

Ingredients

4 small Persian cucumbers or 2 euro cucumbers, peeled and chopped fine (tiny cubes)
2 medium sized roma tomatoes, chopped fine (tiny cubes)
½ medium red onion, chopped fine (tiny cubes)
¼ cup fresh parsley leaves, chopped super fine
3 tablespoons lemon juice (more if you like it tangy)
3-4 tablespoons extra-virgin olive oil
1 teaspoon sumac (dried leaves in a powder) (optional but defiantly a strong component)
1 teaspoon salt and 1 teaspoon of peppers(more to taste)

Directions

Combine the cucumbers, romas, red onions and parsley in a large bowl and toss together to mix well. Add the lemon juice, olive oil and spices and toss again. Let stand about 5 minutes before serving. Serve cool but not cold!

Cheese & Potato Bourekas

February 3rd, 2018 § 0 comments § permalink

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Serves 6

Ingredients

1 cup mashed potatoes
1/3 cup crumbled feta cheese
¼ cup chopped fine red onion
1 clove garlic, minced
2 tablespoons chopped fine fresh mint leaves
2 tablespoons chopped fine fresh parsley leaves
1 tablespoon olive oil
½ teaspoon salt
½ teaspoon black pepper
2 eggs 1 (14-16ounce) package puff pastry sheets or pre cut squares, thawed but cold
1 tablespoon black sesame seeds

Directions

Combine the potatoes, cheese, onions, herbs and olive oil in a small mixing bowl and mix until all ingredients are infused. Sprinkle in the salt and pepper and pour in the egg mixture. Crack in one of the eggs and mix until its fully incorporated and the mixture is creamy. Place the mixture in the refrigerator to get cold and solidify a little. Heat the oven to 375 F. Prepare a baking sheet by lining it with parchment paper. Cut the puff pastry into about 6-10 squares, a minimum of about 3 inches on each side. Place tablespoon of the filling in the center of each square. The amount of the spoonful will depend on the size of your final square, most important is that there is room to fold the square over. Fold the square over in half either diagonally to form a triangle or straight over to form a rectangle (artists call), pinch the ends of the dough by pressing them together. Beat the second egg and lightly brush the tops of the bourekas, this helps encourages a golden color. Sprinkle with the sesame seeds evenly.

Place in the oven and bake for 30 minutes, or until the bourekas are puffed and golden in color. Allow to cool for a few minutes before serving as the interior can be extremely hot.


Fresh Grapefruit and Fennel Juice or Cocktail

February 3rd, 2018 § 0 comments § permalink

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Makes a few drinks….

Ingredients

1 fennel bulbs, tops attached
3 ruby red grapefruits
1.5 ounces vodka (optional)

Directions

Using a juicer, juice the fennel and set aside.  Juice the grapefruit using a citrus juice and combine the fennel and grapefruit juice and chill.

Drink over ice, with our without vodka!


Shakshuka ( North African Poached Eggs)

February 3rd, 2018 § 0 comments § permalink

Fresh Eggs poached in Pan. In tomato sauce and onion, red, yello

Serves 6

Ingredients

Olive oil
2 green or red chilies (as spicy as you want your dish to be, use mild chilies for no heat) 3 cloves garlic, chopped fine
1 yellow onion, chopped fine
¼ cup green onions, sliced thin
1 teaspoon cumin
1 tablespoon smoky paprika
1 teaspoon salt
1teaspoon black pepper
1 (28 ounce) can whole peeled tomatoes
½ cup feta cheese, crumbled
1 tablespoon chopped fresh mint leaves
1 tablespoon chopped fresh parsley leaves
1 tablespoon chopped fresh cilantro leaves
Warm pita or bread for serving

Directions

In a large sauté pan with raised edges at least 3 inches, heat olive oil about 4 tablespoons on a moderate high heat. Add chilies, onions, garlic, and sauté until onions are beginning to caramelize and char or about 5-7 minutes. Add the cumin, paprika, salt, and pepper and stir well. Pour in the canned tomatoes and break apart with your hands as you add them in. Stir well and cook down about 10 minutes or until all mixture is juicy and tomato saucy. Turn burner to a moderately low heat and make sure the tomato sauce is even throughout the pan. Crack the eggs one by one, making sure not to disturb the yoke, and making sure the eggs are all over the pan. Poach the eggs, basting them with tomato sauce from the pan using a spoon. The eggs should be done in about 4 minutes, if you would like the yolks more done, place more tomato mixture atop the yolks (carefully) and cook for about 6 minutes.) Remove from heat and sprinkle with the feta and the herbs! Serve with warm pita or bread.


Yemini Zhug

February 24th, 2013 § 0 comments § permalink

zhug

Makes 2 cups

Ingredients

½  teaspoon coriander seeds, toasted
1 teaspoon rainbow pepper corns, toasted
1 cardamom pod, cracked and toasted
1 teaspoon cumin seeds, toasted
½  teaspoon caraway seeds, toasted

2 teaspoons salt
3 cloves garlic2 cups cilantro leaves
4 -6 hot green chilies, chopped (any type is fine- Serrano, jalapeño, cayenne a combination of them all is best)
½ cup olive oil
½ teaspoon lemon zest
1 teaspoon lemon juice

*alternatively spices do not have to be toasted

Directions

Place all the ingredients in a blender and blend until smooth.  An emersion blender can also be used.  Store in the refrigerator for up to three weeks.  Use on eggs, meats, fish and vegetables.

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