Potato with nutmeg

Ingredients

1.8kg floury Potatoes , cut in half, or quarters if large

5 tbsp olive oil

2 tsp plain flour

100g Parmesan (or vegetarian alternative), finely grated

Handful parsley , finely chopped

4 rosemary sprigs, leaves finely chopped

Pinch grated nutmeg

Method

  1. 1 Heat oven to 220C/fan 200C/gas 7. Place the potatoes into a pan of salted water, bring to the boil and simmer for 2 mins exactly. Drain well and toss in a little of the oil to coat.
  2. Stir the flour, Parmesan, herbs and nutmeg together in a dish with a small pinch of salt and toss the potatoes in the mix until evenly coated. Heat a good layer of oil in a shallow, non-stick roasting tray on a hob or in the oven, then carefully add the potatoes to the tray. Turn the potatoes to coat them in the oil and roast for 40 mins, turning once. If you feel like they are sticking to the pan, don't move them, just leave them for the full time. Roast until golden brown and crisp, and serve straight away.

        Butheina Alnounou

 

 

 

Potato Kibbeh Recipe

Ingredients (6 servings)

2 cups of Bulgur (cracked wheat)

2 cups dry chickpeas

3 medium sized potatoes, boiled, mashed2 cups general purpose flour

1/2 bunch parsley

1/2 bunch mint

1/2 bunch green onions

1 medium sized white onion

  • 1 teaspoon of cayenne pepper, or to taste
  • 1/2 teaspoon Syrian 7-spices
  • 2/3 teaspoon of salt
  • 2 cups of Olive oil (about 1 cup per pan of Kibbeh)

Preparation Method

  1. 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.
  2. Potatoes: Boil the potatoes for 15-20 minutes, let cool down a bit, peel, mash and add to the “mixing” bowl.
  3. Bulgur: rinse the bulgur with water, let dry for 30 minutes and then add to the “mixing” bowl
  4. Mint and Parsley: Cut stems away, then finely chop the leaves and add to the “mixing” bowl
  5. Green Onions: Chop finely then add to “mixing” bowl
  6. White Onions: Chop finely then add to “mixing” bowl
  7. 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.

Cooking Method

  1. Brush olive oil on your Pyrex glass baking pan (or your preferred aluminum baking pan)
  2. Pat Vegetarian Kibbeh dough into pan with a thickness of about 1/2 to 2/3 of an inch but not too thick
  3. 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.
  4. 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.
  5. 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.
  6. Enjoy it hot or cold

Preparation time: 30 minute(s)
Cooking time: 50 minute(s)

                                                                                     Butheina Alnounou

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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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