Moutabel - Spicy Eggplant Dip

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

 

Ingredients:

3 eggplants

1 tablespoon olive oil

1/3 cup tahini paste

1 tablespoon minced garlic

4 tablespoons lemon juice

1/2 teaspoon coarse salt

1/2-1/4 teaspoon pepper depending on taste

1-3 green chile pepper (depending on taste)

 

Preparation:

 

Preheat oven to 400 degrees. Place eggplant on lightly greased baking sheet. Roast for 30 minutes, or until eggplant is tender. Once roasted, remove from oven and allow to cool. 

Once eggplants have cooled, peel the skins. They should come off fairly easy. If you are having a tough time, just scoop the eggplant from the skin with a spoon. Set aside.

 In a food processor, combine and blend tahini, garlic, and peppers. Add in eggplant and blend well. Add in olive oil.

 Remove from food processor and place in serving bowl. Stir in lemon juice and sprinkle with salt and pepper.

 Serve immediately or store in the refrigerator for up to three days.

 

                                                                                Butheina Alnounou

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Lasagna with vegetable

 

Ingredients:

Roasted Veggies:

8 pieces button mushrooms, quartered
1/2 red onion, quartered
2-3 orange, red or yellow baby bell peppers, sliced
Broccoli florets
1 small handful of shredded carrots
6 cloves of garlic, leave the skins on for roasting
1 green zucchini, sliced
1 yellow squash, sliced
Olive oil
 Salt and freshly cracked pepper, to taste
Dried basil, to taste
Dried oregano, to taste

Ricotta mixture:

1 16 oz container of fat free ricotta cheese
3-4 tbsp mozzarella cheese, grated
3-4 tbsp parmesan cheese, grated
1 clove of garlic, minced
1 egg
 Salt and freshly cracked pepper, to taste
Dried oregano, to taste
Dried basil, to taste
Dash of nutmeg

Other ingredients:

Lasagna noodles
Mushroom
Mozzarella cheese, shredded
Parmesan cheese, grated
Dried basil

Directions:

Preheat the oven to 400 degrees. Line a baking sheet with tin foil (for quick and easy clean up) then coat the tin foil lined baking sheet with olive oil cooking spray. Clean and slice the veggies and layer all but the zucchini and yellow squash on the sheet. Drizzle a bit of olive oil on top, season with salt, cracked pepper, basil and oregano to taste. Toss to coat and place in the oven for 20 minutes. After 20 minutes, add the zucchini and yellow squash to the roasted veggies, toss and return to the oven for an additional 10 minutes. Remove from the oven and set aside. Once the garlic cloves cool down, carefully peel the skin off and slice. Add sliced garlic back in with the rest of the veggies.

For the ricotta mixture, combine all the ingredients and mix thoroughly. Taste and re-season if needed.

Preheat the oven to 350 degrees. Coat a large glass baking dish with olive oil cooking spray. Pour a bit of the sauce on the bottom of the dish then place a few lasagna noodles down to completely cover the bottom of pan. Add half of the ricotta mixture and spread evenly over the noodles. Next add half of the roasted veggie mixture. Cover the veggies with lasagna noodles then sauce. Add the last of the ricotta mixture then the remaining veggies. Cover with lasagna noodles, more sauce then sprinkle the top with mozzarella, Parmesan and dried basil. Bake covered for 30 minutes; remove the cover and bake for an additional 5 minutes or until the cheese is melted and golden brown. Cool for at least 5 minutes before slicing. Enjoy.

Butheina Alnounou

 

Kibbeh Recipe

 

 

 

Ingredients

 500 g finely minced meat (lamb or beef)

400 g fine burghol

1 onion, grated

Salt and pepper

Vegetable oil for deep frying

100 g coarse minced meat

50 g pine nuts

1 onion chopped fine

1 tbsp veg oil

 Preparation

 To prepare the kibbeh, soak the burghol in water, squeeze it well to drain and mix it with the minced meat and the onion, to obtain a paste.

 Add salt and pepper.

 To prepare the stuffing, stir fry the meat in the oil until half cooked, season with salt and pepper, add the onion and the pine nuts, keep stirring for 2 more minutes, and leave to cool.

To form the kibbeh balls, take a piece of kibbeh dough (as big as a ping pong ball), shape it well as a ball, hold in the left hand, and poke a whole in it with the right index, to form thin walls.

 Insert stuffing, and close the ball in a pointed rugby ball shape.

 Fry in hot oil until golden

 * If you dip the tip of your finger in cold water it helps in forming the kibbeh ball and sticking the top end close.

                                                                                                      Butheina alnounou

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Chicken with Lemon and Tarragon

 

Yield: Serves 6-8

Ingredients:

2 lemons
2 tablespoons unsalted butter, softened
2 tablespoons finely chopped fresh tarragon
3/4 teaspoon salt
1/2 teaspoon black pepper
1 (3 1/2-lb) chicken,  rinsed and patted dry
1 head garlic, left unpeeled and halved horizontally
1/4 cup honey( if you want)
1 tablespoon olive oil

Directions:

Put oven rack in middle position and preheat to 425°F.

Finely grate enough zest from 1 lemon to measure 1 tablespoon, then squeeze enough juice from same lemon to measure 2 tablespoons. Stir together butter, tarragon, zest, 1/2 teaspoon salt, and pepper.

Put chicken, breast side up, in a small roasting pan. Starting from neck, work your fingers gently between skin and flesh of breast to loosen skin all the way to thighs without tearing. Put one fourth of tarragon butter under skin of each breast, then rub skin from outside to spread evenly.

Starting from large cavity, loosen skin on both sides of cavity with a paring knife (to provide access to thighs), then work your fingers gently between skin and flesh of thighs and drumsticks. Divide remaining tarragon butter among thighs and drumsticks, rubbing skin from outside to spread evenly. Season cavity and skin with salt and pepper, then halve remaining lemon and put inside cavity along with garlic.

Whisk together honey, lemon juice, oil, and remaining 1/4 teaspoon salt. Roast chicken 30 minutes, then brush pan juices and half of honey mixture over chicken and roast 10 minutes more. Brush chicken again with pan juices and remaining honey mixture and continue to roast until thermometer inserted in fleshy part of a thigh (do not touch bone) registers 170°F, about 20 minutes more.

Transfer chicken to a cutting board and let stand 10 to 15 minutes before carving. Skim fat from pan juices and serve juices with chicken. Enjoy.

Butheina Alnounou

Cauliflower Soup

Ingredients:

1 head cauliflower

1 potato (large)

1 onion

2 Tablespoons olive oil

2 cups chicken stock

salt and pepper to season 

Directions:

Clean and cut the cauliflower into 1-2 inch pieces. Scrub the potato and cut into one inch cubes. Peel and slice the onion into quarters. Toss the vegetables with the olive oil; season with salt and pepper.  Roast in a 425 degree F oven for 45 minutes, occasionally stirring the vegetables to turn them over. 

Combine with the chicken stock in a large saucepan and puree with an immersion blender. Or, use a blender to puree the soup. Top with meat and green onions if you'd like. Enjoy.

 

Butheina Alnounou