0:45 Prep | 0:55 Cook | Makes 24 | Capable cooks
Super Food Ideas
These Lebanese-inspired balls are great for dipping in hummus.
3 (500g) medium desiree potatoes, peeled, chopped
2 teaspoons olive oil
1/2 leek, trimmed, halved, washed, sliced
1 medium carrot, peeled, grated
1 medium zucchini, grated
2 teaspoons tahini
1/2 teaspoon ground cumin
1 teaspoon finely grated lemon rind
1/3 cup gluten-free plain flour
3/4 cup rice crumbs (see note)
gluten-free hummus, to serve
Place potato in a large saucepan. Cover with cold water. Bring to the boil over high heat. Cook for 15 minutes or until tender. Drain. Place in a large heatproof bowl. Mash. Set aside to cool.
Preheat oven to 220°C/200°C fan-forced. Line a large baking tray with baking paper. Heat oil in a small frying pan over medium heat. Add leek and carrot. Cook, stirring occasionally, for 4 minutes or until softened. Add zucchini. Cook for a further 3 minutes or until vegetables are tender. Add tahini, cumin and lemon rind. Cook, stirring, for 1 minute or until fragrant.
Add vegetables and flour to potato. Season with salt and pepper. Stir to combine. Set aside to cool completely. Roll tablespoons of mixture into balls. Toss in rice crumbs to coat. Place on prepared tray. Bake for 30 minutes or until browned and crisp. Cool completely. Store in an airtight container in the fridge.
Adas bi hamoud is a soup commonly prepared in all Lebanese regions. Its main ingredients, as its name suggests are lentils, chard and lemon juice. Chards being usually harvested during winter, this soup makes a good source of energy during cold winter days. Adas bi hamoud is a consistent soup that fulfills your stomach and boosts your immunity by its high content in vitamin C which also enhances the absorption of iron that is provided by the lentils.
Total servings: 8
1 cup of brown lentils, rinsed with water
4 cups of Swiss Chard stems and leaves, cleaned and chopped
4 medium potatoes, cubed
7 garlic cloves, minced
1 large onion, chopped
¼ cup of extra virgin olive oil
1 cup of lemon juice
1 tsp of coriander leaves, chopped
salt, cinnamon and pepper to taste
This easy recipe makes a great starter before lunch or dinner
Soups are always a great way to start your meal. Vermicelli soup is an easy and quick recipe to prepare. It is suitable for vegetarians and kids, and helps replenish body fluids and sodium during sickness. To have it as a main course instead of only a starter, cooked chicken slices can be added.
Total servings: 5
1 cup of vermicelli
3 tbsp. of tomato sauce
3 tbsp. of vegetable oil
¼ bundle of parsley, finely chopped
Salt and 7 spices to taste
“Foul b Selek” is a Beirut recipe prepared mainly by the end of winter season when swiss-chard is still available and spring fava beans are harvested. It is a balanced vegetarian starter rich in protein and iron. It is best enjoyed cold with some lemon juice that helps increase the iron absorption.
Caloric content: 75 calories / serving
1 kg of Swiss chard, cleaned and chopped
1 cup of coriander leaves
200 g of fava beans soaked overnight
2 garlic cloves, minced
100 g of chopped onions
2 tbsp of vegetable oil
1 tsp of cumin
salt and pepper to taste
2 L water
This recipe is considered one of the 2 main dishes that were traditionally served during wedding ceremonies in Northern Bekaa, especially in the village of Aarsal where chickpeas are one of the major cultivated field crops. The other two recipes are “Shekriyye” or “Laban emmo w rez” and “Fasolia w rez” or bean stew. This “sweet” recipe rich with starch is served with rice.
Total Servings: 5
490 calories / serving
Preparation Time: 1 hour
300g of chickpeas, soaked overnight
1 big onion, cut in julienne
500 g of potato, coarsely diced
500g of lean meat, cubed
2 liters of water
Black pepper and salt to taste
This much loved Lebanese fish dish is spectacular presented on a large platter as part of a buffet. Most often reserved for special occasions, head to the fish market to buy the freshest whole snapper for this recipe.
COOKING 1hr 10MIN
SKILL LEVEL MID
By Zahi Azzi
1 x 2 kg whole snapper, scaled and cleaned
sea salt and freshly ground black pepper
⅓ cup olive oil, plus extra for oiling the baking tray
1 onion, finely diced
tomatoes, seeded and finely diced, to taste
red capsicum, finely diced, to taste
1 cup fresh pistachios, chopped, plus extra for garnish
1 cup lemon juice
1 tsp harissa
1 cup tahini
water, as required
¼ bunch parsley, finely chopped
¼ bunch coriander, finely chopped
extra virgin olive oil
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Preheat oven to 200ºC. Season snapper well with sea salt and ground black pepper.
Roast in an oiled baking tray for 1 hour or until almost cooked.
Meanwhile in a saucepan combine oil, onion, tomatoes, capsicum and cook over low heat, strring occasionally, until soft.
Add pistachios, lemon juice, harissa, tahini and enough water to make a thin sauce consistency, and cook slowly until oil starts to separate from the sauce. Spoon over snapper and bake for a further 10 minutes.
Combine chopped herbs and extra vigin olive oil. Serve fish sprinkled with the extra pistachios and with the herb oil.
Almond and rose water combine perfectly in these light and fluffy Basbousa style cakes.
Prep Time: 25 MIN
Total Time: 2 HR 30 MIN
1 box (500g) Betty Crocker™ SuperMoist™ White Cake Mix
80ml vegetable oil
3 egg whites
150g ground almonds
100g granulated sugar
3 tablespoon water
1/2 teaspoon rose water
1 sachet (35g) Betty Crocker™ Homestyle Whipping Cream Mix
115ml Cold milk
16 blanched almonds, roasted
23cm square cake pan
Electric mixer or whisk
Rose water can be stronger or weaker in different products. Start with a little in the sugar syrup, then increase if you find you would like it stronger. Serve alongside some fruit of your choice.
Serves 4 Persons
Preparation Time 30 Minutes
Cook Time 20 Minutes
A great revisited Middle Eastern recipe prepared with a little hot sauce. It’s worth trying, check it now!
500 g ground meat
250 g fine bulgur soaked in water for 30 minutes
1tsp black pepper
1 halved onion
1 tsp salt
1 tsp cinnamon
1 tsp dried mint
1 tsp allspice
Vegetable oil to grease the grill, as needed
2 tbsp American Garden hot sauce Louisiana Style
1- In a food processor, process the meat with the bulgur and onion.
2- Season with salt, black pepper, cinnamon, dried mint, all spice and cumin. Mix well until combined.
3- Knead the ingredients using hot sauce until the meat dough is homogenous.
4- Divide into medium-sized ball and shape into fingers.
5- Preheat the grill and oil it evenly.
6- Grill the kibbeh until done.
Note: Allspice is a mixture of spices and herbs widely used in the Middle Eastern cuisine. It can be prepared easily at home from different spices such as: cinnamon, cloves, black pepper, dried lime and curcuma. Use it to enrich your savory dishes!