Archives for September 2017
Author: Esperance Sammour
Recipe type: Vegetarian
Cuisine: Middle Eastern
Prep time: 30 mins
Cook time: 50 mins
Total time: 1 hour 20 mins
Lebanese Vegetarian Potato Kibbe Recipe is a tasty traditional dish for kibbe lovers. It is healthy and rich in fibers and nutrients. Check our easy recipe.
2 cups of Burghul (cracked wheat/bulgur)
2 cups dry chickpeas
3 medium sized potatoes, boiled, mashed
2 cups general purpose flour
½ bunch parsley
½ bunch mint
½ bunch green onions
1 medium sized white onion
1 teaspoon of cayenne pepper, or to taste
½ teaspoon Lebanese 7-spices
⅔ teaspoon of salt
2 cups of Olive oil (about 1 cup per pan of Kibbeh)
- Chickpeas: The goal of the process here is to skin and halve the chickpeas. If you are able to find skinned chickpea halves at your grocery store, you can just soak them overnight and skip the remaining steps in this process. If you have regular chickpeas, then soak them in water overnight. On the day of, rinse them well then warm in a pot of water on the stove for a few minutes. Drain, then spread warm chickpeas on a towel then break them open by rolling a rolling pin on them a few times with force. Place broken chickpeas back in a pot, fill with water then rub them with your hands to separate the skin. Repeat the process a few times so that you rid the all of the chickpeas from their skin. Once done, drain the skinless chickpeas and place in the “mixing” pot.
- Potatoes: Boil the potatoes for 15-20 minutes, let cool down a bit, peel, mash and add to the “mixing” bowl.
- Burghul: rinse the burghul with water, let dry for 30 minutes and then add to the “mixing” bowl
- Mint and Parsley: Cut stems away, then finely chop the leaves and add to the “mixing” bowl
- Green Onions: Chop finely then add to “mixing” bowl
- White Onions: Chop finely then add to “mixing” bowl
- Flour & Spices: Add flour on top of all ingredients in the “mixing” bowl, add the 7 spices and cayenne pepper and salt, and mix and knead well with your hands for a few minutes. The result should be a dough.
- Brush olive oil on your Pyrex glass baking pan (or your preferred aluminum baking pan)
- Pat Vegetarian Kibbe dough into pan with a thickness of about ½ to ⅔ of an inch but not too thick
- With a knife, cut deep lines into the dough to form square shapes. Then makes small cuts in the center of each square. The purpose of this is to allow the olive oil to seep through the dough and make it easy to cut when cooked.
- Gently and slowly soak the pan with olive oil until it’s fully covered and the olive oil level is right above the surface of the dough. This should be about 1 cup of olive oil per pan.
- Bake at 400 degrees for 45-60 minutes, or until the dough turns brown and a bit crispy. Poke to make sure the inside is well cooked.
- Enjoy it hot or cold, and serve with Lebanese pita bread.
The vegetarian kibbe can last for a few days covered in the fridge. If you make extra dough, you can place the surplus in ziplog plastic bags and store in the freezer for a few months. To cook, thaw at room temperature for a few hours then follow the baking process above.
- 2 lb (1 Kg) 1 bag mussels
- 1/4 cup (57 g) President’s Choice Normandy Style butter
- 2 small onions, chopped
- 4 cloves garlic, minced
- 1 cup (250 ml) President’s Choice Splendido Original Italian Magic Sauce
- 1 cup (250 ml) dry white wine
- 1 cup (250 ml) thick 15 % cream
- 1/2 cup (14 g) finely chopped fresh basil or parsley
- pepper, to taste
- Instructions Rinse mussels and remove beards. Discard any open mussels. Set aside. In large, heavy bottomed saucepan, sauté onions and garlic in butter until onions are soft, 2 to 3 minutes. Stir in Italian Magic Sauce and white wine. Boil for 1 minute. Add mussels; cover and cook until mussels open, 2 to 4 minutes.
- Remove from heat and discard any that do not open. With slotted spoon, transfer mussels to serving dish.
- Stir cream and basil into cooking liquid and warm up without boiling, about 2 minutes. Season with salt and pepper. Pour liquid over mussels and serve.
- 1 cup (150 g) julienne of carrots
- 1 cup (227 g) julienne of zucchini
- 1/2 red pepper, cut into julienne
- 1/2 cup (88 g) sliced shallots
- 2 tbsp (28.4 g) butter
- 1/2 tsp (2 ml) salt
- 1/2 tsp (2 ml) pepper
- 2 tsp (10 ml) dried chervil
- Finely grated zest and juice of 1 lemon
- 1/2 cup (125 ml) white wine
- 1 1/2 lb (750 g) sole fillets or another white fish variety
- 1 1/2 cups (169 g) Canadian Medium Cheddar cheese, grated
- Blanch carrots; set aside. In skillet, melt butter over medium heat; sauté zucchini, red pepper and shallots. Add salt, pepper, chervil and blanched carrots. Combine well and set aside.
- Mix wine, lemon juice and zest; set aside.
- Butter six individual oval ‘au gratin’ dishes, place 4 oz (125 g) fish fillets. Sprinkle on about 4 tbsp (60 mL) Canadian Medium Cheddar cheese and 2 tbsp (30 mL) lemon juice and zest-wine mixture.
- Top each dish with less than 1/2 cup (125 mL) vegetable mixture. Bake in preheated 450 °F (230 °C) oven for 15 minutes or until fish flakes easily with fork.
- Serve an individual dish with rice and a green salad.
- 5 ounces [140 g] milk chocolate, finely chopped
- 3 tablespoons[37.5 g] sugar
- 2 tablespoons [14 g] unsweetened cocoa powder
- 2 tablespoons[14 g] cornstarch
- Pinch salt
- 2 egg yolks
- 1 ½ cups whole milk
- ½ cup heavy cream, plus 1 cup whipped
- 1 teaspoon vanilla extract
- 2 large bananas, thinly sliced
- 14 whole chocolate wafer cookies, plus 4 crushed, for garnish
- Place chocolate in a bowl. In a separate large bowl, sift together sugar, cocoa, cornstarch and salt; whisk in egg yolks and 1/2 cup milk until smooth.
- In a large saucepan over high heat, bring remaining 1 cup milk and 1/2 cup cream to a simmer. Pour over chopped chocolate and whisk until smooth. Whisking constantly, slowly pour hot chocolate mixture into egg mixture until completely incorporated and cocoa is dissolved.
- Return custard to saucepan. Cook, stirring constantly, over medium heat, until thickened, about 10 minutes. Do not let mixture reach a simmer. If custard begins to steam heavily, stir it, off the heat, a moment before returning it to stove top. Strain through a fine-mesh sieve. Stir in vanilla.
- Spread several tablespoons pudding evenly into an 8-inch square pan (or a glass bowl). Top with an even layer of bananas; arrange whole cookies on top of bananas. Cover with remaining pudding. Top with whipped cream and sprinkle with crushed cookies. Chill at least 3 hours or overnight before serving.
- 2 pounds chicken wings
- 4 cups Sweet and Sour World Harbors Marinade divided
- 1 teaspoon dried red chili flakes
- Zest of one orange
- 1 cup sliced green onion
- 1/2 cup chopped chili peanuts
For The Glaze
- 1 cup of Sweet and Sour Sauce
- 1/3 cup pineapple juice
- Juice of one orange
- Place the chicken wings in a dish large enough to hold all of them.
- Add three cups of the sweet and sour sauce, chili flakes and zest of an orange.
- Toss to coat the wings well and marinade for at least 4 hours or overnight.
- Once the wings are ready, preheat the oven to 400 degrees F.
- Line a large baking tray with foil and place a wire rack on top of the foil.
- Place each wing onto the wire rack side by side and bake in the oven. Save the marinade.
- After 20 minutes turn the wings and glaze with the marinade that the wings were in.
- Repeat after another 20 minutes turning and glazing with more marinade.
- Repeat again turning and glazing.
- After 60 minutes the wings should be starting to look golden and crispy.
- In another small pan, heat the remaining 1 cup of sweet and sour sauce, pineapple juice and juice of one orange and bring to a simmer.
- Place the wings in a large bowl and cover with the warm glaze.
- Toss and transfer to a large platter.
- Garnish with green onion and chopped chili spiced peanuts.
- 5 tbsp full fat coconut milk divided
- 1 tbsp fish sauce
- 2 tsp Thai red curry paste
- 1 small garlic clove minced
- 1/4 tsp cracked black pepper
- 3/4 pound large shrimp peeled and deveined
- 6 ounces oyster mushrooms, sliced
- 1 stick lemongrass, bashed with a knife to release the flavor
- 1/4 cup toasted coconut flakes
- fresh basil leaves
- Preheat the oven to 450 degrees F.
- Shake the coconut milk well to mix and add 3 tbsp of it into a bowl.
- Add the fish sauce, curry paste, minced garlic and black pepper and whisk to combine.
- Add the shrimp, mushrooms and lemongrass and toss well to coat in the sauce.
- Transfer the mixture to a small cast iron pan or oven-safe dish.
- Bake in the oven for about 15 minutes.
- After the shrimp are cooked, pour the remaining two tbsp coconut milk over the shrimp and serve with fresh basil, toasted coconut flakes and crusty bread.
- 4 tablespoons olive oil divided
- Sea Salt
- Cracked black pepper
- 1 1/2 tablespoons chopped fresh rosemary
- Preheat the oven to 400 degrees F.
- Rub 1 tablespoon olive oil all over the ribeye steak.
- Season with salt and pepper and cover with the chopped rosemary.
- Place remaining 3 tablespoons of olive oil in a large cast iron skillet or oven safe pan and heat over a high heat.
- Once the pan starts to lightly smoke, gently place the steak into the pan and sear on the top and bottom for about 3 minutes each side.
- Using tongs, sear the sides of the steak also.
- Place the pan into the hot oven and roast for 30-35 minutes or longer if you prefer more well done.
- Once the steak is done let it rest in the pan for 10 minutes.
- Slice with a sharp serrated knife and serve at once.
- 2 lbs jumbo lump crab meat
- 1/4 cup panko bread crumbs
- 2 sticks of unsalted butter
- 1/2 cup mayonnaise
- 2 tsp white vinegar
- 1 tbs old bay seasoning
- Parsley for garnish
- kosher salt and black pepper to taste
- Mix old bay seasoning with crab meat several hours before serving.
- Melt butter and mix with vinegar.
- In a bowl mix the crab meat with mayonnaise, panko, then season with a little salt and pepper.
- Using your hands, being careful not to break up the lumps make 4 (1/2 lb) tennis ball sized balls of the crab mixture and place them in individual heat proof ramekins.
- Pour the melted butter/vinegar mixture over the crab meat.
- Bake in a preheated 350 degree oven for 15 minutes or until it sizzles.
- Garnish with parsley.
- Vegetable oil for frying
- 8 tbs butter
- 1 cup corn kernels
- 2 eggs, beaten
- 1 cup sour cream
- 3 scallions, chopped
- 1 jalapeno pepper, seeded and minced
- 1 lb lump crab met
- 1 cup cornmels
- 1/2 cup flour
- 1 and 1/2 tbs baking powder
- 1 tbs sugar
- 4 tsp kosher salt
- 1 tsp black pepper
- 1 tsp cayenne pepper
- In a sauce pan heat oil to 350 degrees.
- Melt the butter in a microwave, then pour into a mixing bowl.
- Stir in the corn, eggs, sour cream, green onions,and jalapeno, mix well, then fold in the crab meat mixture and gently combine well.
- In another bowl, mix together the cornmeal, baking powder, sugar, salt and pepper.
- Stir the dry ingredients into the crab meat mixture until well combined.
- Wet your hands and form small balls of the fritter mixture.
- Drop a few at a time into the oil and fry for 3-4 minutes, turning, until the fritters are brown on all sides.
- Transfer to a wire rack or paper towels to drain.
- Season with salt while hot.