Kibbeh Bil Seniyeh (Spiced meat with Bulgur Wheat and nuts)

Preparation Time: 1 hour and 30 min

Cooking Time: 80- 90 min

Servings: 5-6 portions

Oven Temperature: 400 F

Pan Size: Round 35 cm diameter

Brush pan with 4 Tbsp. canola oil

Ingredients for the filling:

·         500 grams yellow onions, finely chopped

·         ¼ cup canola oil

·         100 grams fresh minced Lamb meat

·         150 grams fresh minced Veal meat

·         1½ tsp Kibbeh spice mix

·         1 tsp 7 spice mix

·         ¼ tsp black pepper

·         ¾ tsp salt

·         ½ cup chopped walnuts

·         1 ¼ Tbsp. Sumac spice

Ingredients for the outer shell

·         1 cup fine bulgur wheat

·         1/2 cup fine bulgur wheat

·         1 medium yellow onion, quartered

·         ¼ 0f a Sweet red pepper , peeled and seeds removed

·         2 Tbsp. fresh mint leaves

·         2 Tbsp. fresh basil leaves

·         1 tsp fresh Mardakoosh leaves

·         2 tsp Kibbeh spice mix

·         1 ¼ tsp salt

·         1 cup fine bulgur wheat

·         250 grams fresh minced veal

·         Ice water mixed with ½ tsp cinnamon

·         ¼ cup canola oil for the top

Procedure:

 Prepare the filling

1.      In a pot sauté the onions with the oil over medium-high heat

2.      Add both kinds of meat and mix well with a wooden spoon until the meat is cooked through

3.      Add the Kibbeh spice, 7 spice, black pepper and salt mixing well

4.      Remove pot from heat

5.      Add the walnuts and Sumac mixing well

6.      Leave aside to cool

Prepare the outer shell mixture (Kibbeh dough)

1.      Wash the 1 cup bulgur then strain well, leave aside for 15 min

2.      In a food processor, mix together the 1/2 cup bulgur, onion, sweet red pepper, mint, basil, Mardakoosh, kibbeh spice and salt until finely minced to a paste

3.      In a large bowl with your hands, combine together the paste with the washed bulgur and the meat

4.      Process again in small batches (adding ice water as needed) until you get a soft mixture pliable enough to work with like a dough
Preheat oven to 400F

Assemble the Kibbeh

1.      Divide the dough in half

2.      Roll out between 2 sheets of wax paper a size a bit larger than your baking pan

3.      Take your pan and place lightly over the dough

4.      With a small sharp knife, mark the size around the pan

5.      Remove pan to the side

6.      Remove excess dough then flip over the rolled kibbeh circle onto the oiled pan

7.      Dip your hand in iced water and press evenly onto bottom of the pan

8.      Spoon the stuffing, spreading well to cover the Kibbeh dough

9.      Roll the other half of the dough in the same way

10.  Flip over the stuffing in the pan

11.  Dip hand with iced water

12.  Press the top layer well to cover all the stuffing

13.  Score the top in a crosshatch pattern with a paring knife

14.  Pour ¼ cup of canola oil on top

15.  Bake on lower rack of a preheated 400 F oven for around 60 min or until the edge become golden brown

16.  Broil the Kibbeh until top is golden brown and crusty around 5 minutes

17. Let stand 10 minutes before serving 

Maakroun

Preparation Time:  20 min

Cooking Time: around 1 hour

Servings: around 150 pieces, depending on the size

Ingredients:

·        3 cups sugar

·        1 ½ cup water

·        1 Tbsp. lemon juice

·        1 Tbsp. Mazaher (orange blossom water)

·         2 ½ cups semolina, fine

·        2 ½ cups flour

·        3 tsp baking powder

·        3 tsp anise seed, ground

·        1 cup canola oil

·        2 cups warm milk

·         2 Tbsp. anise seed, whole

·        2 Tbsp. white sesame seeds

·        Canola oil for frying

Preparation:

·        In a medium size pot, prepare the syrup by mixing the sugar and water over medium low heat till it comes to a boil

·        Add the lemon juice and stir

·        Cover the pot and reduce heat to low

·        Simmer for 8 minutes

·        Remove from heat

·        Add the Mazaher and stir

·        Set aside to cool, uncovered

Procedure:

1.      In the bowl of a dough maker, mix together the semolina, flour, baking powder and ground anise

2.      Add the oil and mix well on medium speed till all the oil is absorbed

3.      Gradually add the warm milk and mix for 3 minutes

4.      Add the whole anise and sesame seeds mixing well

5.      Take a small piece of the dough a size smaller than a walnut

6.      Roll into a ball

7.      Flatten against a vegetable grater or a strainer to achieve the required pattern

8.      Place on large trays till you finish the whole quantity

9.      Fill a large wok half way with canola oil

10.  Heat oil on medium heat

11.  Deep fry the Maakaroun in the hot oil, stirring frequently around 6 minutes until it turns  into golden brown color

12.  Remove the fried pieces into a heat proof colander to drain the oil

13.  Immerse the  Maakaroun in the prepared syrup for one minute

14.  Remove from syrup into another colander to drain the excess syrup

15.  Set aside to cool completely

16.  Serve at room temperature

17.  Store in a well-sealed container at room temperature for up to 6 days

Modardara Hamra (Lentils with Bulgur South Lebanon Style)

Preparation Time: 20 min

Cooking Time: 55-60 min

Servings: 6

Ingredients:

·        1 2/3 cup small red lentil, washed then strained

·        1 ½ liter water at room temperature(or more depending on the kind of lentils)

·        5 medium size red onions, finely chopped

·        2/3 cup canola oil

·        Liquid drained from lentils plus enough water to measure 3 ½ cups

·        2 tsp salt

·        2 1/3 cup coarse bulgur

Procedure: 

1.      In a medium size pot, boil the lentil with the water over high heat

2.      reduce heat to medium low

3.      Simmer around 20 min, just until the lentils are cooked but not too soft (they should retain their shape)

4.      Immediately strain the lentils, keeping the liquid on the side

5.      Add enough water to this liquid to measure 3 ½ cups, set aside

6.      In a large wide skillet, fry the chopped onion with the oil stirring constantly with a wooden spoon for around 15 min

7.      Reduce heat to medium and continue cooking keeping a fairly close eye until their color become a rich dark golden brown, be patient it’s definitely worth the taste

8.      Discard all the oil

9.      To the same frying pan, add salt and the liquid you kept aside to the onions stirring well on medium heat for around 5 min until the onions lose their shape and become very soft

10.  Add all this liquid to the drained lentils in the pot

11.  Add the bulgur and mix to combine

12.  Drizzle the olive oil on top

13.  Cover the pot and cook over low heat for 25 min

14.  Remove the pot from heat and keep covered, set aside for 10 min

15.  Fluff with a fork and serve warm or cold with pita bread,  green olives, plain yogurt, cucumber and pickled turnips on the side

Quinoa Salad

Preparation Time: 50 min

Cooking Time:  15 min

Servings: 5-6 portions

Ingredients:

·         1 cup red quinoa, washed, rinsed well then drained

·         1 ¼ cup boiling water

·         1 medium size white onion, diced

·         3 cucumbers, diced

·         2 medium red tomatoes, diced

·         2 ripe avocados, peeled then cubed

·         2 green apples, peeled then diced with seeds removed

·         ½ cup of fresh coriander, chopped

·         ½ cup walnuts, roughly chopped

·         Juice of 3 lemons

·         2 Tbsp. Dijon mustard

·         ¼ cup olive oil

·         Salt and freshly ground black pepper to taste

·         ½ cup sunflower seeds, lightly toasted

Procedure:

1.      In a small pot, place the quinoa and the water over high heat and bring to a boil

2.      Cover the pot and simmer for 15 minutes

3.      Remove pot from heat and set aside, covered for 5 minutes

4.      Empty the cooked quinoa into a large heat proof dish spreading it well

5.      Allow to cool completely before using in the salad

6.      For the dressing, mix together the lemon juice, mustard, oil, salt and pepper

7.      Set dressing aside

8.      In a large bowl, mix the cooled quinoa with the onions, cucumber, tomatoes, avocadoes, apples, coriander and walnuts

9.      Mix them all with the dressing till well combined

10.  Sprinkle the sunflower seeds on top and serve

Pesto Sauce

Preparation Time: 20 min

Servings: 2 portions

Ingredients:

·        2 cups firmly packed fresh Italian basil leaves

·        ¾ cup grated Parmesan cheese

·        ½ cup olive oil

·        3 cloves garlic, peeled then crushed

·        ¼ cup pine nuts, toasted

·        Extra Parmesan cheese for decoration

Procedures:

1.      Mix all the ingredients in a food processor

2.      Divide into desired size portions

3.      Freeze up to 3 months

4.      Thaw at room temperature and mix with hot cooked pasta

5.      Serve decorated with Parmesan cheese 

Linguine with Chicken and Pesto

Preparation Time: 40 min

Cooking Time: 15 min

Servings: 4 portions

Ingredients:

·         500 grams skinless boneless chicken breast , sliced

·         1 Tbsp. yogurt

·         2 Tbsp. lemon juice

·         ¼ tsp black pepper

·         ½ tsp sweet paprika

·         1 tsp chicken spice mix

·         2 Tbsp. olive oil

·         3 cloves of garlic, crushed

·         400 grams Linguine

·         1 cup homemade pesto sauce

·         200 ml  fresh milk cream (5% fat)

·         1 cup low fat milk, heated

·         1 sweet  red pepper, sliced julienne style then roasted

·          1/2 cup pine nuts, roasted

·         Parmesan cheese

Preparation:

·         Marinate the chicken in the yogurt, lemon juice, black pepper, paprika, chicken spice, olive oil and garlic for 20 minutes up to 6 hours

Procedure:

1.      Cook the pasta according to package directions

2.      Meanwhile, cook the chicken in a large pot over high heat with 2 Tbsp. oil until it turns golden

3.      Add the milk and cream, let it boil then simmer for 5 minutes

4.      Drain the pasta and place in a large serving dish with a rim

5.      Mix the pasta with the pesto sauce

6.      Add the chicken with sauce over the pasta

7.      Decorate with the roasted sweet red pepper and pine nuts

8.      Serve hot with extra Parmesan cheese on the side