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This healthy soup is enjoyed throughout
the middle east, and although simple in
preparation and ingredients, is a very
flavorful soup. Adas is considered a main
dish mainly because it is so filling, and is
usually eaten with pita bread and lemon
on the side. *I use Ziyad brand red lentils,
they are very very small and cook up
quickly, so if you cannot find them, and
use a bigger red lentil you may need to
adjust water and ingredients as well as
cook time.* You may add veggies such as
diced carrots, celery e.t.c, but this is how
it is enjoyed traditionally in the
Palestinian/Jordanian areas.
SERVES 6 (change servings and units)
Ingredients
8 cups water
1 1/2 cups small red lentils
3 Maggi chicken cubes
1/2 cup finely diced onion
1 garlic clove (grated)
1 1/2 teaspoons fresh parsley
3/4 teaspoon cumin
1/2-1 teaspoon turmeric
Directions
1Wash and drain lentils.
2In a large pot, combine all ingredients.
3Bring to a boil, then let simmer on
medium/low for about 35 minutes.
4Make sure to stir occasionally to avoid
the lentils burn or sticking to the pot.
5Serve in with lemon wedges, on side.
6Enjoy!
the middle east, and although simple in
preparation and ingredients, is a very
flavorful soup. Adas is considered a main
dish mainly because it is so filling, and is
usually eaten with pita bread and lemon
on the side. *I use Ziyad brand red lentils,
they are very very small and cook up
quickly, so if you cannot find them, and
use a bigger red lentil you may need to
adjust water and ingredients as well as
cook time.* You may add veggies such as
diced carrots, celery e.t.c, but this is how
it is enjoyed traditionally in the
Palestinian/Jordanian areas.
SERVES 6 (change servings and units)
Ingredients
8 cups water
1 1/2 cups small red lentils
3 Maggi chicken cubes
1/2 cup finely diced onion
1 garlic clove (grated)
1 1/2 teaspoons fresh parsley
3/4 teaspoon cumin
1/2-1 teaspoon turmeric
Directions
1Wash and drain lentils.
2In a large pot, combine all ingredients.
3Bring to a boil, then let simmer on
medium/low for about 35 minutes.
4Make sure to stir occasionally to avoid
the lentils burn or sticking to the pot.
5Serve in with lemon wedges, on side.
6Enjoy!
Shourbet Addas
(Lentil Soup)
(Lentil Soup)
This is Lebanese basic dough. Ideal for
Fatayers, Pastries etc. Got this from an
authentic Lebanese food website.
SERVES 4 -6
Ingredients
5 cups plain flour
1 1/4 cups tepid water
1/2 cup olive oil
1/2 cup vegetable oil
2 tablespoons salt
2 tablespoons sugar
Directions
1Sift the flour into a working surface.
2Mix in salt and sugar. Make a well in
the centre.
3Pour olive oil and vegetable oil in the
well.
4Mix the dry ingredients into the liquid.
5Add water gradually. Knead the dough
into a ball (if the dough is too stiff add
some water).
6Knead the dough on a floured working
surface until it is smooth and elastic this
can be done in an electric mixer fitted
with a dough hook, or in a food
processor.
7Form the dough into a ball and put into
a lightly floured bowl, covered with a
damp cloth. Leave in a warm place until
the dough has doubled in size- about 6
hours
This is a delicious bulgur salad that is
filled with tomatoes, green onions, and
cucumber. It is seasoned in the
traditional way, with fresh mint and
lemon juice.
INGREDIENTS (Nutrition)
1 cup bulgur
1 2/3 cups boiling water
1/3 cup olive oil
1/3 cup lemon juice
1 cup chopped green onions
1 cup chopped fresh parsley
1/4 cup chopped fresh mint
3 tomatoes, chopped
1 cucumber - peeled, seeded and
chopped
1 teaspoon salt
ground black pepper to taste
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DIRECTIONS
Combine bulgur and boiling water in a
large bowl. Cover, and set aside to
soak for 1 hour.
Add oil, lemon juice, onions, parsley,
mint, tomatoes, and cucumber; toss to
combine. Season to taste with salt and
black pepper. Cover, and refrigerate
for at least 1 hour
A roasted eggplant dip or spread.
Delicious served with pita or vegetables,
alongside hummus or on it's own!"
INGREDIENTS
1 eggplant
1/4 cup lemon juice
1/4 cup tahini
2 tablespoons sesame seeds
2 cloves garlic, minced
salt and pepper to taste
1 1/2 tablespoons olive oil
DIRECTIONS
Preheat oven to 400 degrees F (200
degrees C). Lightly grease a baking
sheet.
Place eggplant on baking sheet, and
make holes in the skin with a fork. Roast
it for 30 to 40 minutes, turning
occasionally, or until soft. Remove from
oven, and place into a large bowl of cold
water. Remove from water, and peel skin
off.
Place eggplant, lemon juice, tahini,
sesame seeds, and garlic in an electric
blender, and puree. Season with salt and
pepper to taste. Transfer eggplant
mixture to a medium size mixing bowl,
and slowly mix in olive oil. Refrigerate for
3 hours before serving.
Fasulia really hits the spot on cold,
winter days. The spices used really
complement the green beans and meat
used. You can use stew beef or lamb in
this recipe, either one is good. I prefer
using beeg because it makes it easier
and less time consuming if you buy it
already chopped in the supermarket.
Prep Time: 15 minutes
Cook Time: 2 hours,
Ingredients:
1 lb stew meat (lamb or beef)
1 pound frozen or fresh green beans
16 oz canned crushed tomatoes
4 oz. canned tomato puree
1 medium onion, chopped
2 cloves garlic, crushed
1/2 teaspoon cumin
1 teaspoon coriander
1/8 teaspoon allspice
8 cups water
salt and pepper to taste
2 tablespoons olive oil
Preparation:
In a large saucepan, brown meat with
olive oil. Add onions and garlic.
Add crushed tomatoes, stirring well with
meat, garlic and onion. Add cumin,
coriander, salt and pepper, and allspice.
Add water and tomato puree. Stir and
combine well.
Add green beans and bring to a boil.
Reduce heat to low and simmer for 2
hours, or until meat is tender and done.
The sauce should thicken as it cooks. If
it does not, add 1/2 cup all purpose flour.
Serve with white rice and a salad.
A special dessert, commonly served
during Ramadan. Sometimes called
"arabic pancakes", qatayef is filled with
sweet cheese and nuts and then fried.
Ingredients:
**To Make the Pancakes**
1/2 teaspoon instant active dry yeast
1 teaspoon granulated suagr
1 1/4 cups warm water (110 degrees F)
1 1/2 cups all purpose flour (wheat
flour can also be used)
1/8 teaspoon salt
**For the Filling**
1 cups walnuts, chopped
2 tablespoons sugar
1 tablespoon orange blossom water
(optional)
**For the Syrup**
2 cups granulated sugar
1 3/4 cups light corn syrup
1/4 cup orange blossom or rose water
1/3 cup warm water
Preparation:
Dissolve yeast and sugar in water
inside the measuring cup for 10
minutes, or until proofs (become
frothy). If your yeast does not proof, it
means the yeast is bad or the water
was not warm enough or too hot.
Remember that yeast is a live
organism and needs the proper
environment to work properly!
In a separate bowl, combine flour and
salt. Add the proofed yeast and sugar
water mixture. Combine well, cover,
and allow to sit in a warm area for
30-45 minutes.
While pancake mix is proofing, prepare
filling. In a small bowl, mix walnuts with
suagar. Add orange blossom water if
desired. Cover and set aside.
This is now a good time to prepare the
syrup. In a medium saucepan, combine
sugar, water, and corn syrup. Bring to
a boil, add orange blossom or rose
water. Stir well to prevent sticking.
Reduce heat to low and allow to sit
until ready to use.
Preheat griddle or frying pan to
medium high heat. Using a ladle, make
a five inch pancake with the batter.
Once the batter begins to bubble on
top, remove pancake from griddle and
set aside.Do not flip, you are only
cooking one side. Repeat with
remaining batter.
Preheat 1 inch of oil in a frying pan to
medium high heat. While oil is heating,
take one 1 tablespoon of nut filling and
place it on top of the uncooked side of
the pancake. Fold the pancake in half,
to make a half moon shape and seal
edges by pressing together. Repeat
with remaining pancakes and filling.
Fry on each side until a light golden
brown color (about 15-30 second each
side). Drain on a towel lined plate.
Drizzle syrup generously over qatayef
and serve immediately.
Taboulleh
Baba Ghanoush
Fasulia
Qatayef
Basic Dough
Copyright 2008 Arabtoo.com
Konafah is shredded phyllo dough and
can be purchased in the refrigerated
section of Middle Eastern or Greek
grocers. It may also be labeled katayef,
kataif, or just konafah, These are all the
same product, just different Arabic
dialects.
This Konafah recipe uses ricotta cheese,
but there are several other recipes that
use other ingredients like nuts, fruit, and
more.
Ingredients:
1 lb konafah, thawed
2 sticks butter, melted
1 lb whole milk ricotta cheese
Simple Syrup (recipe below)
Preparation:
Preheat oven to 350F. Cut thawed
konafah into two inch strips using a knife
or kitchen shears.Place in a bowl and
pour in melted butter. Toss konafa gently
to ensure it is covered evenly with melted
butter.
Place half of the konafah in the bottom of
a 9x12 baking dish. With a butter knife,
spread the ricotta over the konafa.
Add another layer of the remaining
konafah and bake uncovered for 20
minutes.
Halfway through baking time begin
prepring the simple syrup. See recipe for
syrup.
Once the konafah has finished baking,
pour desired amount of syrup over pastry
and serve. Enjoy!
can be purchased in the refrigerated
section of Middle Eastern or Greek
grocers. It may also be labeled katayef,
kataif, or just konafah, These are all the
same product, just different Arabic
dialects.
This Konafah recipe uses ricotta cheese,
but there are several other recipes that
use other ingredients like nuts, fruit, and
more.
Ingredients:
1 lb konafah, thawed
2 sticks butter, melted
1 lb whole milk ricotta cheese
Simple Syrup (recipe below)
Preparation:
Preheat oven to 350F. Cut thawed
konafah into two inch strips using a knife
or kitchen shears.Place in a bowl and
pour in melted butter. Toss konafa gently
to ensure it is covered evenly with melted
butter.
Place half of the konafah in the bottom of
a 9x12 baking dish. With a butter knife,
spread the ricotta over the konafa.
Add another layer of the remaining
konafah and bake uncovered for 20
minutes.
Halfway through baking time begin
prepring the simple syrup. See recipe for
syrup.
Once the konafah has finished baking,
pour desired amount of syrup over pastry
and serve. Enjoy!
Baklava takes a lot of time to make. It's
sticky and gooey. You will get messy -
thats a given. But it is worth it. Baklava is
such a dessert of passion. The passion
it takes to make it, enjoying the sweet
taste with each bite, makes it a dessert
that is one of a kind.
Prep Time: 25 minutes
Cook Time: 1 hours, 15 minutes
Ingredients:
2 1/2 cups walnuts or pistachio nuts
4 cups sugar plus 1/2 cup
1 lb butter, butter
1 package, or 16 oz. frozen filo dough,
thawed according to package directions
2 cups water
1/2 teaspoon lemon juice
2 teaspoons rosewater
cinnamon if using walnuts
Preparation:
Prepare Syrup First
Combine 4 cups sugar, lemon juice,
water in a medium saucepan. Bring to a
boil, and allow to boil for 10 minutes. Add
rosewater and bring to a boil. Remove
from heat immediately. Allow to cool.
Preparing Dough and Filling
Combine 1/2 cup sugar and nuts in a
bowl. If using walnuts add cinnamon.
Preheat oven to 300.
Butter the bottom of 9x12 baking dish.
Unroll dough and cut into 9x12 pieces to
fit into dish.
Butter bottom of pan with butter. Place
two sheets of dough in the baking dish.
Brush dough with butter and repeat until
half of filo dough is used.
Spread about 1 cup of nut mixture over
the last layer of dough. Place two sheets
of filo dough and brish with butter.
Repeat until nut mixture is used. On the
final layer of filo dough, be sure to brush
with butter.
Cut into 3 inch squares. Then, cut each
square in half diagonally to make
triangles. Bake for 1 hour and 15
minutes or until golden brown.
Remove from oven and pour syrup over
top of baklava and allow to seep and
saturate it well.
sticky and gooey. You will get messy -
thats a given. But it is worth it. Baklava is
such a dessert of passion. The passion
it takes to make it, enjoying the sweet
taste with each bite, makes it a dessert
that is one of a kind.
Prep Time: 25 minutes
Cook Time: 1 hours, 15 minutes
Ingredients:
2 1/2 cups walnuts or pistachio nuts
4 cups sugar plus 1/2 cup
1 lb butter, butter
1 package, or 16 oz. frozen filo dough,
thawed according to package directions
2 cups water
1/2 teaspoon lemon juice
2 teaspoons rosewater
cinnamon if using walnuts
Preparation:
Prepare Syrup First
Combine 4 cups sugar, lemon juice,
water in a medium saucepan. Bring to a
boil, and allow to boil for 10 minutes. Add
rosewater and bring to a boil. Remove
from heat immediately. Allow to cool.
Preparing Dough and Filling
Combine 1/2 cup sugar and nuts in a
bowl. If using walnuts add cinnamon.
Preheat oven to 300.
Butter the bottom of 9x12 baking dish.
Unroll dough and cut into 9x12 pieces to
fit into dish.
Butter bottom of pan with butter. Place
two sheets of dough in the baking dish.
Brush dough with butter and repeat until
half of filo dough is used.
Spread about 1 cup of nut mixture over
the last layer of dough. Place two sheets
of filo dough and brish with butter.
Repeat until nut mixture is used. On the
final layer of filo dough, be sure to brush
with butter.
Cut into 3 inch squares. Then, cut each
square in half diagonally to make
triangles. Bake for 1 hour and 15
minutes or until golden brown.
Remove from oven and pour syrup over
top of baklava and allow to seep and
saturate it well.
Baklava
Konafa
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Baked Kibbee
ingredients
2 lb Raw kibbee
1 lb Meat filling
1/2 c Onion
1/4 c Pine nuts
1 pn Cinnamon
4 tb Olive oli
Pour 2 T. olive oil in bottom of 9x13 in
pan. Divide raw kibbee in half and press
half into pan. Cover with meat filling and
press other half of kibbee on top. Spread
remaining olive oil on top. Bake until
deep brown at 375 degrees. Meat filling:
Coarse grind 1lb. beef or lamb ( I prefer
Lamb for filling) Brown pine nuts in butter
and add onions until translucent.
Brown meat with pinch of cinnamon.
Combine with pine
nuts and onions Serve with plain yogurt.
Just before kibbee is ready to go
into oven, score the top layer (about 1/2
inch deep)
cut into into 2 inch squares.
ingredients
2 lb Raw kibbee
1 lb Meat filling
1/2 c Onion
1/4 c Pine nuts
1 pn Cinnamon
4 tb Olive oli
Pour 2 T. olive oil in bottom of 9x13 in
pan. Divide raw kibbee in half and press
half into pan. Cover with meat filling and
press other half of kibbee on top. Spread
remaining olive oil on top. Bake until
deep brown at 375 degrees. Meat filling:
Coarse grind 1lb. beef or lamb ( I prefer
Lamb for filling) Brown pine nuts in butter
and add onions until translucent.
Brown meat with pinch of cinnamon.
Combine with pine
nuts and onions Serve with plain yogurt.
Just before kibbee is ready to go
into oven, score the top layer (about 1/2
inch deep)
cut into into 2 inch squares.
Yogurt
Cucumber Salad
This is a Palestinian/Jordanian version
of this very popular salad. This goes
very well with Lamb and rice dishes.
5 min | 5 min prep
SERVES 2 -3
1/2 English cucumber (leave peel on)
1/4 cup lemon juice
2/3 cup middle eastern style yogurt
(not Dannon)
1/4 cup water
1/2-1 small garlic cloves (smashed)
1/2-1 whole serrano pepper (smashed)
1/2 teaspoon salt (more if desired)
3/4 teaspoon dried mint (do not omit)
olive oil (to garnish)
Cut cucumbers into cubes, set aside.
In medium bowl add all other
ingredients into bowl except for olive
oil.
Mix well until no clumps.
Add cucumbers and mix well.
Garnish with olive oil on top.
*If you dont like hot foods, omit the
pepper, but in order to stay true to this
particular recipe please do not omit or
substiture* I smash my garlic and hot
pepper in a mortar or pestle together,
or you could do it in a mini food
processor and add the liquid to it.
Enjoy.
Cucumber Salad
This is a Palestinian/Jordanian version
of this very popular salad. This goes
very well with Lamb and rice dishes.
5 min | 5 min prep
SERVES 2 -3
1/2 English cucumber (leave peel on)
1/4 cup lemon juice
2/3 cup middle eastern style yogurt
(not Dannon)
1/4 cup water
1/2-1 small garlic cloves (smashed)
1/2-1 whole serrano pepper (smashed)
1/2 teaspoon salt (more if desired)
3/4 teaspoon dried mint (do not omit)
olive oil (to garnish)
Cut cucumbers into cubes, set aside.
In medium bowl add all other
ingredients into bowl except for olive
oil.
Mix well until no clumps.
Add cucumbers and mix well.
Garnish with olive oil on top.
*If you dont like hot foods, omit the
pepper, but in order to stay true to this
particular recipe please do not omit or
substiture* I smash my garlic and hot
pepper in a mortar or pestle together,
or you could do it in a mini food
processor and add the liquid to it.
Enjoy.
| Sahtain |
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