Are you over 18 and want to see adult content?
More Annotations
A complete backup of www.ls-models.gr
Are you over 18 and want to see adult content?
A complete backup of www.literotica.com
Are you over 18 and want to see adult content?
A complete backup of www.www.anonib.com
Are you over 18 and want to see adult content?
A complete backup of www.www.barravipsrio.com
Are you over 18 and want to see adult content?
A complete backup of www.asiaerotica.com
Are you over 18 and want to see adult content?
A complete backup of www.shoepalace.com
Are you over 18 and want to see adult content?
A complete backup of www.www.relaxchile.cl
Are you over 18 and want to see adult content?
Favourite Annotations
A complete backup of newtechnetwork.org
Are you over 18 and want to see adult content?
A complete backup of aspirantforum.com
Are you over 18 and want to see adult content?
A complete backup of betweenthenumbers.net
Are you over 18 and want to see adult content?
A complete backup of santabarbaraca.com
Are you over 18 and want to see adult content?
A complete backup of nurulhidayah.net
Are you over 18 and want to see adult content?
A complete backup of portbagajeauto.ro
Are you over 18 and want to see adult content?
A complete backup of pattern-paradise.com
Are you over 18 and want to see adult content?
Text
THE RECIPES
Your Favorites more from this category Salads more from this category Maza, Appetizers, and Dips more from this category Yogurt, Labneh, and Laban more from this category Soups more from this category Preservesand Pickles
TECHNIQUE: HOW TO COOK POTATOES PERFECTLY FOR SALAD (Subscribe to my new YOUTUBE CHANNEL to get notified of new videos!). Peel the potatoes if using russets or Yukon gold. Cut out any blemishes. Cut a uniform dice. I like ½-inch pieces (or slightly larger, but not smaller). MICHIGAN’S SMOKED WHITEFISH DIP RECIPE Michigan Smoked Whitefish Dip. Remove the skin from the fish and flake the meat into small shreds using your fingers and a fork, taking care to remove any pin bones and tough edges.Flaking the fish finely is key, so take your time. In a medium bowl, stir the cream cheese until it is smooth. Add the labneh and stir until the mixture is smoothLEBANESE SFOUF CAKE
Coat the bottom of a 9-inch square (or round) cake pan with the tahini. In a medium bowl, whisk the flours, baking powder, salt, turmeric, and aniseed. In a large measuring cup or medium bowl, whisk the yogurt, sugar, and vanilla until the sugar dissolves (it won’t entirely), then add the oil and whisk vigorously until combined. LEBANESE BAKLAWA RECIPE. DO YOU HEAR WHAT I HEAR? Instructions. Make the syrup in advance so it can be fully chilled. In a small saucepan, combine sugar, water and lemon juice and bring to a boil over medium high heat. Reduce heat to low and simmer for 5 minutes. Add the orange blossom water. Pour LEBANESE SPINACH PIES, OR FATAYAR, OR WHATEVER Combine the spinach and onion. Just before filling the pastry, add cinnamon or allspice, pepper, and lemon juice. If using frozen spinach, add salt (fresh has already been salted to remove the juice). Taste and adjust seasoning. Preheat the oven to 375 degrees. Line two heavy baking sheets with parchment paper or foil. FAVORITE THINGS: COCONUT EXTRACT (THE REAL DEAL) There are two options to consider when it comes to good coconut extracts: true extract, which is alcohol-based (like vanilla extract), or “flavoring,” which sounds bad but doesn’t have to be. It’s simply oil-based rather than alcohol-based. Flavorganics makes an entire terrific line of organic extracts. For the flavoring oil-basedroute
WHY THREE TIMES? HOW TO PREP PARSLEY FOR TABBOULEH. Clean it by dunking bunches in a big bowl of cold water in the sink and shaking it up in there. Pull the parsley back out, pour out the water and replace with new, and rinse it again. Then do it all again. Three times, making sure there is no grit in the last rinse water. The parsley from my garden looked clean, but then I washed it and learned LEBANESE MEAT PIES (FATAYAR). THE RAW AND THE COOKED To fill, shape, and bake the fatayar: Preheat the oven to 375 degrees. Brush two heavy baking sheets with canola oil (fine to line them with foil first for easy cleanup). Roll the dough out on a dry work surface to 1/8-inch thickness. Gently lift the dough from the edges to allowfor contraction.
LEBANESE RECIPES, CUISINE, CULTURE AND MORE! Lebanese Eggplant Boats. Blondie Bars with Caramel. Stuffed Koosa with meat and tomato. Lamb Chops with Mint Salt Rub. Mixed Nut Hushweh Pilaf. Graybeh, Almond Butter Cookies. Pomegranate Glazed Leg of Lamb. Carrot Cake with Cream Cheese Frosting. Cabbage Rolls.THE RECIPES
Your Favorites more from this category Salads more from this category Maza, Appetizers, and Dips more from this category Yogurt, Labneh, and Laban more from this category Soups more from this category Preservesand Pickles
TECHNIQUE: HOW TO COOK POTATOES PERFECTLY FOR SALAD (Subscribe to my new YOUTUBE CHANNEL to get notified of new videos!). Peel the potatoes if using russets or Yukon gold. Cut out any blemishes. Cut a uniform dice. I like ½-inch pieces (or slightly larger, but not smaller). MICHIGAN’S SMOKED WHITEFISH DIP RECIPE Michigan Smoked Whitefish Dip. Remove the skin from the fish and flake the meat into small shreds using your fingers and a fork, taking care to remove any pin bones and tough edges.Flaking the fish finely is key, so take your time. In a medium bowl, stir the cream cheese until it is smooth. Add the labneh and stir until the mixture is smoothLEBANESE SFOUF CAKE
Coat the bottom of a 9-inch square (or round) cake pan with the tahini. In a medium bowl, whisk the flours, baking powder, salt, turmeric, and aniseed. In a large measuring cup or medium bowl, whisk the yogurt, sugar, and vanilla until the sugar dissolves (it won’t entirely), then add the oil and whisk vigorously until combined. LEBANESE BAKLAWA RECIPE. DO YOU HEAR WHAT I HEAR? Instructions. Make the syrup in advance so it can be fully chilled. In a small saucepan, combine sugar, water and lemon juice and bring to a boil over medium high heat. Reduce heat to low and simmer for 5 minutes. Add the orange blossom water. Pour LEBANESE SPINACH PIES, OR FATAYAR, OR WHATEVER Combine the spinach and onion. Just before filling the pastry, add cinnamon or allspice, pepper, and lemon juice. If using frozen spinach, add salt (fresh has already been salted to remove the juice). Taste and adjust seasoning. Preheat the oven to 375 degrees. Line two heavy baking sheets with parchment paper or foil. FAVORITE THINGS: COCONUT EXTRACT (THE REAL DEAL) There are two options to consider when it comes to good coconut extracts: true extract, which is alcohol-based (like vanilla extract), or “flavoring,” which sounds bad but doesn’t have to be. It’s simply oil-based rather than alcohol-based. Flavorganics makes an entire terrific line of organic extracts. For the flavoring oil-basedroute
WHY THREE TIMES? HOW TO PREP PARSLEY FOR TABBOULEH. Clean it by dunking bunches in a big bowl of cold water in the sink and shaking it up in there. Pull the parsley back out, pour out the water and replace with new, and rinse it again. Then do it all again. Three times, making sure there is no grit in the last rinse water. The parsley from my garden looked clean, but then I washed it and learned LEBANESE MEAT PIES (FATAYAR). THE RAW AND THE COOKED To fill, shape, and bake the fatayar: Preheat the oven to 375 degrees. Brush two heavy baking sheets with canola oil (fine to line them with foil first for easy cleanup). Roll the dough out on a dry work surface to 1/8-inch thickness. Gently lift the dough from the edges to allowfor contraction.
BAKED KIBBEH: YOU SAY MEATLOAF, I SAY MEATLOVE Instructions. Preheat the oven to 400 degrees F. Make the stuffing: in a large frying pan, heat the olive oil until hot but not smoking. Add the onions and about a half teaspoon of salt and sauté until soft. Add the ground beef and season with cinnamon, another half teaspoon of ROASTED CAULIFLOWER SHAWARMA Instructions. Line a sheet pan with parchment paper or nonstick foil. Place the pan in the center of the oven, and heat the oven to 450 degrees. In a small bowl, whisk the Shawarma spice with the olive oil and lemon juice. Pour over the cauliflower in a large bowl and toss tocoat.
FRIED KIBBEH BITES WITH TAHINI DIPPING SAUCE Instructions. First, make the dipping sauce so it is ready when the bites are hot out of the pan. In a small food processor, blend the tahini, labneh, garlic, lemon juice, and salt. Add water one tablespoon at a time until the sauce is a thick, dip-able liquid. Taste and adjust seasoning as needed. WHY THREE TIMES? HOW TO PREP PARSLEY FOR TABBOULEH. Clean it by dunking bunches in a big bowl of cold water in the sink and shaking it up in there. Pull the parsley back out, pour out the water and replace with new, and rinse it again. Then do it all again. Three times, making sure there is no grit in the last rinse water. The parsley from my garden looked clean, but then I washed it and learned WHITE ASPARAGUS WITH PISTACHIO OIL & LEMON 20 pistachios, shelled. 4 teaspoons pistachio oil. Sea salt, to finish. Trim the asparagus by breaking the ends off (at their natural break) and peeling from just beneath the tip to the end with a vegetable peeler. Place the asparagus in a large sauté pan and cover with water. Squeeze the lemon into the pan and add the teaspoon ofsalt.
LEBANESE BUTTER COOKIES, OR GRAYBEH Instructions. Heat oven to 325 degrees and place rack in the center of the oven. Using a stand mixer with the whisk attachment or sturdy hand-held mixer, whip the butter on high speed until fluffy, creamy and pale, about six minutes. Stop and scrape the sides of the bowl with a spatula for even whipping. Add the sugar and orange blossomwater
TECHNIQUE: HOW TO BLANCH CABBAGE FOR ROLLS Here’s the simple blanching process: Pierce the core of your fresh cabbage, tough outer leaves removed, with a two-pronged fork. Think fondue. Get a big pot. Fill the pot up half way with water. Bring the water to a boil. Salt the water. Place a colander over a sheet pan next to the stove. Place the head of cabbage in the water with thefork
HOMEMADE YOGURT, LEBANESE LABAN: THE RECIPE Heat the milk: Rinse a large heavy saucepan (3-quart or larger) with cool water. Add the milk, and if using, clip a digital thermometer inthe pan.
LEBANESE ASHTA RECIPE, WITH FRESH FRUIT Ashta cream is the ubiquitous Lebanese milk pudding, fragrant with orange blossom water and rose water. This ashta recipe uses whole milk and cornstarch, but recipes abound and are quite varied, some using white bread as the thickener—and none using eggs, as in SOFT-SCRAMBLED EGGS WITH ASPARAGUS; LET THE LENTEN FAST Clean and trim asparagus and cut on the bias (an angle; it’s pretty) into ½ -inch pieces. Mix the eggs with two pinches of salt with a fork until the eggs are well incorporated. In a small, non-stick skillet, heat the butter just to foaming over medium low heat. Add the asparagus and sauté until tender, about 3 minutes, stirringconstantly.
LEBANESE RECIPES, CUISINE, CULTURE AND MORE! Lebanese Eggplant Boats. Blondie Bars with Caramel. Stuffed Koosa with meat and tomato. Lamb Chops with Mint Salt Rub. Mixed Nut Hushweh Pilaf. Graybeh, Almond Butter Cookies. Pomegranate Glazed Leg of Lamb. Carrot Cake with Cream Cheese Frosting. Cabbage Rolls.THE RECIPES
Your Favorites more from this category Salads more from this category Maza, Appetizers, and Dips more from this category Yogurt, Labneh, and Laban more from this category Soups more from this category Preservesand Pickles
TECHNIQUE: HOW TO COOK POTATOES PERFECTLY FOR SALAD (Subscribe to my new YOUTUBE CHANNEL to get notified of new videos!). Peel the potatoes if using russets or Yukon gold. Cut out any blemishes. Cut a uniform dice. I like ½-inch pieces (or slightly larger, but not smaller). MICHIGAN’S SMOKED WHITEFISH DIP RECIPE Michigan Smoked Whitefish Dip. Remove the skin from the fish and flake the meat into small shreds using your fingers and a fork, taking care to remove any pin bones and tough edges.Flaking the fish finely is key, so take your time. In a medium bowl, stir the cream cheese until it is smooth. Add the labneh and stir until the mixture is smooth ROASTED CAULIFLOWER SHAWARMA Instructions. Line a sheet pan with parchment paper or nonstick foil. Place the pan in the center of the oven, and heat the oven to 450 degrees. In a small bowl, whisk the Shawarma spice with the olive oil and lemon juice. Pour over the cauliflower in a large bowl and toss tocoat.
LEBANESE SFOUF CAKE
Coat the bottom of a 9-inch square (or round) cake pan with the tahini. In a medium bowl, whisk the flours, baking powder, salt, turmeric, and aniseed. In a large measuring cup or medium bowl, whisk the yogurt, sugar, and vanilla until the sugar dissolves (it won’t entirely), then add the oil and whisk vigorously until combined. LEBANESE SPINACH PIES, OR FATAYAR, OR WHATEVER Combine the spinach and onion. Just before filling the pastry, add cinnamon or allspice, pepper, and lemon juice. If using frozen spinach, add salt (fresh has already been salted to remove the juice). Taste and adjust seasoning. Preheat the oven to 375 degrees. Line two heavy baking sheets with parchment paper or foil. TECHNIQUE: HOW TO BLANCH CABBAGE FOR ROLLS Here’s the simple blanching process: Pierce the core of your fresh cabbage, tough outer leaves removed, with a two-pronged fork. Think fondue. Get a big pot. Fill the pot up half way with water. Bring the water to a boil. Salt the water. Place a colander over a sheet pan next to the stove. Place the head of cabbage in the water with thefork
LEBANESE MEAT PIES (FATAYAR). THE RAW AND THE COOKED To fill, shape, and bake the fatayar: Preheat the oven to 375 degrees. Brush two heavy baking sheets with canola oil (fine to line them with foil first for easy cleanup). Roll the dough out on a dry work surface to 1/8-inch thickness. Gently lift the dough from the edges to allowfor contraction.
WHY THREE TIMES? HOW TO PREP PARSLEY FOR TABBOULEH. Clean it by dunking bunches in a big bowl of cold water in the sink and shaking it up in there. Pull the parsley back out, pour out the water and replace with new, and rinse it again. Then do it all again. Three times, making sure there is no grit in the last rinse water. The parsley from my garden looked clean, but then I washed it and learned LEBANESE RECIPES, CUISINE, CULTURE AND MORE! Lebanese Eggplant Boats. Blondie Bars with Caramel. Stuffed Koosa with meat and tomato. Lamb Chops with Mint Salt Rub. Mixed Nut Hushweh Pilaf. Graybeh, Almond Butter Cookies. Pomegranate Glazed Leg of Lamb. Carrot Cake with Cream Cheese Frosting. Cabbage Rolls.THE RECIPES
Your Favorites more from this category Salads more from this category Maza, Appetizers, and Dips more from this category Yogurt, Labneh, and Laban more from this category Soups more from this category Preservesand Pickles
TECHNIQUE: HOW TO COOK POTATOES PERFECTLY FOR SALAD (Subscribe to my new YOUTUBE CHANNEL to get notified of new videos!). Peel the potatoes if using russets or Yukon gold. Cut out any blemishes. Cut a uniform dice. I like ½-inch pieces (or slightly larger, but not smaller). MICHIGAN’S SMOKED WHITEFISH DIP RECIPE Michigan Smoked Whitefish Dip. Remove the skin from the fish and flake the meat into small shreds using your fingers and a fork, taking care to remove any pin bones and tough edges.Flaking the fish finely is key, so take your time. In a medium bowl, stir the cream cheese until it is smooth. Add the labneh and stir until the mixture is smooth ROASTED CAULIFLOWER SHAWARMA Instructions. Line a sheet pan with parchment paper or nonstick foil. Place the pan in the center of the oven, and heat the oven to 450 degrees. In a small bowl, whisk the Shawarma spice with the olive oil and lemon juice. Pour over the cauliflower in a large bowl and toss tocoat.
LEBANESE SFOUF CAKE
Coat the bottom of a 9-inch square (or round) cake pan with the tahini. In a medium bowl, whisk the flours, baking powder, salt, turmeric, and aniseed. In a large measuring cup or medium bowl, whisk the yogurt, sugar, and vanilla until the sugar dissolves (it won’t entirely), then add the oil and whisk vigorously until combined. TECHNIQUE: HOW TO BLANCH CABBAGE FOR ROLLS Here’s the simple blanching process: Pierce the core of your fresh cabbage, tough outer leaves removed, with a two-pronged fork. Think fondue. Get a big pot. Fill the pot up half way with water. Bring the water to a boil. Salt the water. Place a colander over a sheet pan next to the stove. Place the head of cabbage in the water with thefork
LEBANESE SPINACH PIES, OR FATAYAR, OR WHATEVER Combine the spinach and onion. Just before filling the pastry, add cinnamon or allspice, pepper, and lemon juice. If using frozen spinach, add salt (fresh has already been salted to remove the juice). Taste and adjust seasoning. Preheat the oven to 375 degrees. Line two heavy baking sheets with parchment paper or foil. LEBANESE MEAT PIES (FATAYAR). THE RAW AND THE COOKED To fill, shape, and bake the fatayar: Preheat the oven to 375 degrees. Brush two heavy baking sheets with canola oil (fine to line them with foil first for easy cleanup). Roll the dough out on a dry work surface to 1/8-inch thickness. Gently lift the dough from the edges to allowfor contraction.
WHY THREE TIMES? HOW TO PREP PARSLEY FOR TABBOULEH. Clean it by dunking bunches in a big bowl of cold water in the sink and shaking it up in there. Pull the parsley back out, pour out the water and replace with new, and rinse it again. Then do it all again. Three times, making sure there is no grit in the last rinse water. The parsley from my garden looked clean, but then I washed it and learned FRIED KIBBEH BITES WITH TAHINI DIPPING SAUCE First, make the dipping sauce so it is ready when the bites are hot out of the pan. In a small food processor, blend the tahini, labneh, garlic, lemon juice, and salt. Add water one tablespoon at a time until the sauce is a thick, dip-able liquid. Taste and adjust seasoning as needed. The sauce can also be whisked by hand.LEBANESE CUCUMBERS
It’s for flavor, a leaf plucked from the stem and tucked in with your bread, veggies, and a spoonful of labne that’s been sprinkled with red pepper flakes and good olive oil. That’s one delicious bite of food. The Eastern Market stalls offered bushels and bushels of our thin, smooth cuks—a display of them unlike I’ve ever seenanywhere.
LEBANESE BUTTER COOKIES, OR GRAYBEH Instructions. Heat oven to 325 degrees and place rack in the center of the oven. Using a stand mixer with the whisk attachment or sturdy hand-held mixer, whip the butter on high speed until fluffy, creamy and pale, about six minutes. Stop and scrape the sides of the bowl with a spatula for even whipping. Add the sugar and orange blossomwater
WHY THREE TIMES? HOW TO PREP PARSLEY FOR TABBOULEH. Clean it by dunking bunches in a big bowl of cold water in the sink and shaking it up in there. Pull the parsley back out, pour out the water and replace with new, and rinse it again. Then do it all again. Three times, making sure there is no grit in the last rinse water. The parsley from my garden looked clean, but then I washed it and learned WHITE ASPARAGUS WITH PISTACHIO OIL & LEMON 20 pistachios, shelled. 4 teaspoons pistachio oil. Sea salt, to finish. Trim the asparagus by breaking the ends off (at their natural break) and peeling from just beneath the tip to the end with a vegetable peeler. Place the asparagus in a large sauté pan and cover with water. Squeeze the lemon into the pan and add the teaspoon ofsalt.
MICHIGAN'S WHITEFISH DINNER: THE FISH The key to excellent whitefish is not overcooking it—this seems to be our theme this week, from the new potatoes to the beans and corn, cooking times can mean the difference between delicious and not-so-much.. I always loved our trips to get whitefish up north—the best spot used to be right around the corner on Zoll Street in a long, narrow building where they sold the whitefish in the back. FAVORITE THINGS: COCONUT EXTRACT (THE REAL DEAL) There are two options to consider when it comes to good coconut extracts: true extract, which is alcohol-based (like vanilla extract), or “flavoring,” which sounds bad but doesn’t have to be. It’s simply oil-based rather than alcohol-based. Flavorganics makes an entire terrific line of organic extracts. For the flavoring oil-basedroute
BRAISED CHICKEN WITH LEMON AND OLIVES. AND SMILES. Arrange the chicken, olives, and lemon wedges on a platter and tent with foil. Return the skillet to medium heat and spoon off as much fat as possible. Bring the pan juices to a boil and reduce for about a minute. Pour over the chicken, dust with chopped parsley, and serveimmediately.
SOFT-SCRAMBLED EGGS WITH ASPARAGUS; LET THE LENTEN FAST Clean and trim asparagus and cut on the bias (an angle; it’s pretty) into ½ -inch pieces. Mix the eggs with two pinches of salt with a fork until the eggs are well incorporated. In a small, non-stick skillet, heat the butter just to foaming over medium low heat. Add the asparagus and sauté until tender, about 3 minutes, stirringconstantly.
HOW TO IDENTIFY, CLEAN, AND STORE FRESH GRAPE LEAVES Hi Maureen and Jerry, I only learned to cook with grape leaves a few years ago after tasting some delicious dishes at a local restaurant. I have four different grapes growing in our backyard and it never occurred to me to look for wild grapes. LEBANESE RECIPES, CUISINE, CULTURE AND MORE! Lebanese Eggplant Boats. Blondie Bars with Caramel. Stuffed Koosa with meat and tomato. Lamb Chops with Mint Salt Rub. Mixed Nut Hushweh Pilaf. Graybeh, Almond Butter Cookies. Pomegranate Glazed Leg of Lamb. Carrot Cake with Cream Cheese Frosting. Cabbage Rolls.THE RECIPES
Your Favorites more from this category Salads more from this category Maza, Appetizers, and Dips more from this category Yogurt, Labneh, and Laban more from this category Soups more from this category Preservesand Pickles
TECHNIQUE: HOW TO COOK POTATOES PERFECTLY FOR SALAD (Subscribe to my new YOUTUBE CHANNEL to get notified of new videos!). Peel the potatoes if using russets or Yukon gold. Cut out any blemishes. Cut a uniform dice. I like ½-inch pieces (or slightly larger, but not smaller). ROASTED CAULIFLOWER SHAWARMA Instructions. Line a sheet pan with parchment paper or nonstick foil. Place the pan in the center of the oven, and heat the oven to 450 degrees. In a small bowl, whisk the Shawarma spice with the olive oil and lemon juice. Pour over the cauliflower in a large bowl and toss tocoat.
MICHIGAN’S SMOKED WHITEFISH DIP RECIPE Michigan Smoked Whitefish Dip. Remove the skin from the fish and flake the meat into small shreds using your fingers and a fork, taking care to remove any pin bones and tough edges.Flaking the fish finely is key, so take your time. In a medium bowl, stir the cream cheese until it is smooth. Add the labneh and stir until the mixture is smooth SUMAC ROASTED SWEET POTATOES Scrub the sweet potatoes. Leaving the skins on, halve the potatoes crosswise, then halve them lengthwise. Lay the cut-side down and slice the potato crosswise into 2- to 3-inch wedges. Place the potato wedges in a large bowl. In a small bowl, whisk the neutral oil, salt, sumac, cayenne, black pepper, and honey until combined.LEBANESE SFOUF CAKE
Coat the bottom of a 9-inch square (or round) cake pan with the tahini. In a medium bowl, whisk the flours, baking powder, salt, turmeric, and aniseed. In a large measuring cup or medium bowl, whisk the yogurt, sugar, and vanilla until the sugar dissolves (it won’t entirely), then add the oil and whisk vigorously until combined. TECHNIQUE: HOW TO BLANCH CABBAGE FOR ROLLS Here’s the simple blanching process: Pierce the core of your fresh cabbage, tough outer leaves removed, with a two-pronged fork. Think fondue. Get a big pot. Fill the pot up half way with water. Bring the water to a boil. Salt the water. Place a colander over a sheet pan next to the stove. Place the head of cabbage in the water with thefork
LEBANESE SPINACH PIES, OR FATAYAR, OR WHATEVER Combine the spinach and onion. Just before filling the pastry, add cinnamon or allspice, pepper, and lemon juice. If using frozen spinach, add salt (fresh has already been salted to remove the juice). Taste and adjust seasoning. Preheat the oven to 375 degrees. Line two heavy baking sheets with parchment paper or foil. WHY THREE TIMES? HOW TO PREP PARSLEY FOR TABBOULEH. You’ve got to wash and dry that parsley really well. Clean it by dunking bunches in a big bowl of cold water in the sink and shaking it up in there. Pull the parsley back out, pour out the water and replace with new, and rinse it again. Then do it all again. Three times,making sure
LEBANESE RECIPES, CUISINE, CULTURE AND MORE! Lebanese Eggplant Boats. Blondie Bars with Caramel. Stuffed Koosa with meat and tomato. Lamb Chops with Mint Salt Rub. Mixed Nut Hushweh Pilaf. Graybeh, Almond Butter Cookies. Pomegranate Glazed Leg of Lamb. Carrot Cake with Cream Cheese Frosting. Cabbage Rolls.THE RECIPES
Your Favorites more from this category Salads more from this category Maza, Appetizers, and Dips more from this category Yogurt, Labneh, and Laban more from this category Soups more from this category Preservesand Pickles
TECHNIQUE: HOW TO COOK POTATOES PERFECTLY FOR SALAD (Subscribe to my new YOUTUBE CHANNEL to get notified of new videos!). Peel the potatoes if using russets or Yukon gold. Cut out any blemishes. Cut a uniform dice. I like ½-inch pieces (or slightly larger, but not smaller). ROASTED CAULIFLOWER SHAWARMA Instructions. Line a sheet pan with parchment paper or nonstick foil. Place the pan in the center of the oven, and heat the oven to 450 degrees. In a small bowl, whisk the Shawarma spice with the olive oil and lemon juice. Pour over the cauliflower in a large bowl and toss tocoat.
MICHIGAN’S SMOKED WHITEFISH DIP RECIPE Michigan Smoked Whitefish Dip. Remove the skin from the fish and flake the meat into small shreds using your fingers and a fork, taking care to remove any pin bones and tough edges.Flaking the fish finely is key, so take your time. In a medium bowl, stir the cream cheese until it is smooth. Add the labneh and stir until the mixture is smooth SUMAC ROASTED SWEET POTATOES Scrub the sweet potatoes. Leaving the skins on, halve the potatoes crosswise, then halve them lengthwise. Lay the cut-side down and slice the potato crosswise into 2- to 3-inch wedges. Place the potato wedges in a large bowl. In a small bowl, whisk the neutral oil, salt, sumac, cayenne, black pepper, and honey until combined.LEBANESE SFOUF CAKE
Coat the bottom of a 9-inch square (or round) cake pan with the tahini. In a medium bowl, whisk the flours, baking powder, salt, turmeric, and aniseed. In a large measuring cup or medium bowl, whisk the yogurt, sugar, and vanilla until the sugar dissolves (it won’t entirely), then add the oil and whisk vigorously until combined. TECHNIQUE: HOW TO BLANCH CABBAGE FOR ROLLS Here’s the simple blanching process: Pierce the core of your fresh cabbage, tough outer leaves removed, with a two-pronged fork. Think fondue. Get a big pot. Fill the pot up half way with water. Bring the water to a boil. Salt the water. Place a colander over a sheet pan next to the stove. Place the head of cabbage in the water with thefork
LEBANESE SPINACH PIES, OR FATAYAR, OR WHATEVER Combine the spinach and onion. Just before filling the pastry, add cinnamon or allspice, pepper, and lemon juice. If using frozen spinach, add salt (fresh has already been salted to remove the juice). Taste and adjust seasoning. Preheat the oven to 375 degrees. Line two heavy baking sheets with parchment paper or foil. WHY THREE TIMES? HOW TO PREP PARSLEY FOR TABBOULEH. You’ve got to wash and dry that parsley really well. Clean it by dunking bunches in a big bowl of cold water in the sink and shaking it up in there. Pull the parsley back out, pour out the water and replace with new, and rinse it again. Then do it all again. Three times,making sure
WHITE ASPARAGUS WITH PISTACHIO OIL & LEMON 20 pistachios, shelled. 4 teaspoons pistachio oil. Sea salt, to finish. Trim the asparagus by breaking the ends off (at their natural break) and peeling from just beneath the tip to the end with a vegetable peeler. Place the asparagus in a large sauté pan and cover with water. Squeeze the lemon into the pan and add the teaspoon ofsalt.
LEBANESE BAKLAWA RECIPE. DO YOU HEAR WHAT I HEAR? Instructions. Make the syrup in advance so it can be fully chilled. In a small saucepan, combine sugar, water and lemon juice and bring to a boil over medium high heat. Reduce heat to low and simmer for 5 minutes. Add the orange blossom water. Pour MICHIGAN'S WHITEFISH DINNER: THE FISH The key to excellent whitefish is not overcooking it—this seems to be our theme this week, from the new potatoes to the beans and corn, cooking times can mean the difference between delicious and not-so-much.. I always loved our trips to get whitefish up north—the best spot used to be right around the corner on Zoll Street in a long, narrow building where they sold the whitefish in the back. LEBANESE BUTTER COOKIES, OR GRAYBEH Instructions. Heat oven to 325 degrees and place rack in the center of the oven. Using a stand mixer with the whisk attachment or sturdy hand-held mixer, whip the butter on high speed until fluffy, creamy and pale, about six minutes. Stop and scrape the sides of the bowl with a spatula for even whipping. Add the sugar and orange blossomwater
FRIED KIBBEH BITES WITH TAHINI DIPPING SAUCE First, make the dipping sauce so it is ready when the bites are hot out of the pan. In a small food processor, blend the tahini, labneh, garlic, lemon juice, and salt. Add water one tablespoon at a time until the sauce is a thick, dip-able liquid. Taste and adjust seasoning as needed. The sauce can also be whisked by hand. TECHNIQUE: AN EASY WAY TO SORT LENTILS Spread the lentils out evenly on the sheet pan by giving the pan a good shake from side to side. The lentils sound like rainfall and look remarkably perfect, a nice bonus without any OCD painstaking. My sort rule is to remove anything that isn’t the shape and color of the lentils, even if it might just be a misshapen lentil. FAVORITE THINGS: COCONUT EXTRACT (THE REAL DEAL) There are two options to consider when it comes to good coconut extracts: true extract, which is alcohol-based (like vanilla extract), or “flavoring,” which sounds bad but doesn’t have to be. It’s simply oil-based rather than alcohol-based. Flavorganics makes an entire terrific line of organic extracts. For the flavoring oil-basedroute
LEBANESE ASHTA RECIPE, WITH FRESH FRUIT Ashta cream is the ubiquitous Lebanese milk pudding, fragrant with orange blossom water and rose water. This ashta recipe uses whole milk and cornstarch, but recipes abound and are quite varied, some using white bread as the thickener—and none using eggs, as in HOW TO MAKE LAVENDER SUGAR 1 teaspoon dried lavender buds to 1 cup sugar. In a clean glass jar, layer the lavender with the sugar. Close the lid and let the sugar rest for a day before using. The sugar will keep for six months or longer. Shake the jar up now and then to distribute the lavender oils in the sugar. How fragrant. HOMEMADE YOGURT, LEBANESE LABAN: THE RECIPE Heat the milk: Rinse a large heavy saucepan (3-quart or larger) with cool water. Add the milk, and if using, clip a digital thermometer inthe pan.
LEBANESE RECIPES, CUISINE, CULTURE AND MORE! Lebanese Eggplant Boats. Blondie Bars with Caramel. Stuffed Koosa with meat and tomato. Lamb Chops with Mint Salt Rub. Mixed Nut Hushweh Pilaf. Graybeh, Almond Butter Cookies. Pomegranate Glazed Leg of Lamb. Carrot Cake with Cream Cheese Frosting. Cabbage Rolls.THE RECIPES
Your Favorites more from this category Salads more from this category Maza, Appetizers, and Dips more from this category Yogurt, Labneh, and Laban more from this category Soups more from this category Preservesand Pickles
TECHNIQUE: HOW TO COOK POTATOES PERFECTLY FOR SALAD (Subscribe to my new YOUTUBE CHANNEL to get notified of new videos!). Peel the potatoes if using russets or Yukon gold. Cut out any blemishes. Cut a uniform dice. I like ½-inch pieces (or slightly larger, but not smaller). ROASTED CAULIFLOWER SHAWARMA Instructions. Line a sheet pan with parchment paper or nonstick foil. Place the pan in the center of the oven, and heat the oven to 450 degrees. In a small bowl, whisk the Shawarma spice with the olive oil and lemon juice. Pour over the cauliflower in a large bowl and toss tocoat.
SUMAC ROASTED SWEET POTATOES Scrub the sweet potatoes. Leaving the skins on, halve the potatoes crosswise, then halve them lengthwise. Lay the cut-side down and slice the potato crosswise into 2- to 3-inch wedges. Place the potato wedges in a large bowl. In a small bowl, whisk the neutral oil, salt, sumac, cayenne, black pepper, and honey until combined. MICHIGAN’S SMOKED WHITEFISH DIP RECIPE Michigan Smoked Whitefish Dip. Remove the skin from the fish and flake the meat into small shreds using your fingers and a fork, taking care to remove any pin bones and tough edges.Flaking the fish finely is key, so take your time. In a medium bowl, stir the cream cheese until it is smooth. Add the labneh and stir until the mixture is smoothLEBANESE CUCUMBERS
It’s for flavor, a leaf plucked from the stem and tucked in with your bread, veggies, and a spoonful of labne that’s been sprinkled with red pepper flakes and good olive oil. That’s one delicious bite of food. The Eastern Market stalls offered bushels and bushels of our thin, smooth cuks—a display of them unlike I’ve ever seenanywhere.
WHITE ASPARAGUS WITH PISTACHIO OIL & LEMON 20 pistachios, shelled. 4 teaspoons pistachio oil. Sea salt, to finish. Trim the asparagus by breaking the ends off (at their natural break) and peeling from just beneath the tip to the end with a vegetable peeler. Place the asparagus in a large sauté pan and cover with water. Squeeze the lemon into the pan and add the teaspoon ofsalt.
MICHIGAN'S WHITEFISH DINNER: THE FISH The key to excellent whitefish is not overcooking it—this seems to be our theme this week, from the new potatoes to the beans and corn, cooking times can mean the difference between delicious and not-so-much.. I always loved our trips to get whitefish up north—the best spot used to be right around the corner on Zoll Street in a long, narrow building where they sold the whitefish in the back. KIBBEH FOOTBALLS, ARRAS KIBBEH Kibbeh footballs, or "arras kibbeh" is an incredibly delicious and beautiful way to prepare classic Lebanese kibbeh. The balls are shaped with the kibbeh and stuffed with househ, a lemony meat/onion/pine nutmixture. Read more
LEBANESE RECIPES, CUISINE, CULTURE AND MORE! Lebanese Eggplant Boats. Blondie Bars with Caramel. Stuffed Koosa with meat and tomato. Lamb Chops with Mint Salt Rub. Mixed Nut Hushweh Pilaf. Graybeh, Almond Butter Cookies. Pomegranate Glazed Leg of Lamb. Carrot Cake with Cream Cheese Frosting. Cabbage Rolls.THE RECIPES
Your Favorites more from this category Salads more from this category Maza, Appetizers, and Dips more from this category Yogurt, Labneh, and Laban more from this category Soups more from this category Preservesand Pickles
TECHNIQUE: HOW TO COOK POTATOES PERFECTLY FOR SALAD (Subscribe to my new YOUTUBE CHANNEL to get notified of new videos!). Peel the potatoes if using russets or Yukon gold. Cut out any blemishes. Cut a uniform dice. I like ½-inch pieces (or slightly larger, but not smaller). ROASTED CAULIFLOWER SHAWARMA Instructions. Line a sheet pan with parchment paper or nonstick foil. Place the pan in the center of the oven, and heat the oven to 450 degrees. In a small bowl, whisk the Shawarma spice with the olive oil and lemon juice. Pour over the cauliflower in a large bowl and toss tocoat.
SUMAC ROASTED SWEET POTATOES Scrub the sweet potatoes. Leaving the skins on, halve the potatoes crosswise, then halve them lengthwise. Lay the cut-side down and slice the potato crosswise into 2- to 3-inch wedges. Place the potato wedges in a large bowl. In a small bowl, whisk the neutral oil, salt, sumac, cayenne, black pepper, and honey until combined. MICHIGAN’S SMOKED WHITEFISH DIP RECIPE Michigan Smoked Whitefish Dip. Remove the skin from the fish and flake the meat into small shreds using your fingers and a fork, taking care to remove any pin bones and tough edges.Flaking the fish finely is key, so take your time. In a medium bowl, stir the cream cheese until it is smooth. Add the labneh and stir until the mixture is smoothLEBANESE CUCUMBERS
It’s for flavor, a leaf plucked from the stem and tucked in with your bread, veggies, and a spoonful of labne that’s been sprinkled with red pepper flakes and good olive oil. That’s one delicious bite of food. The Eastern Market stalls offered bushels and bushels of our thin, smooth cuks—a display of them unlike I’ve ever seenanywhere.
WHITE ASPARAGUS WITH PISTACHIO OIL & LEMON 20 pistachios, shelled. 4 teaspoons pistachio oil. Sea salt, to finish. Trim the asparagus by breaking the ends off (at their natural break) and peeling from just beneath the tip to the end with a vegetable peeler. Place the asparagus in a large sauté pan and cover with water. Squeeze the lemon into the pan and add the teaspoon ofsalt.
MICHIGAN'S WHITEFISH DINNER: THE FISH The key to excellent whitefish is not overcooking it—this seems to be our theme this week, from the new potatoes to the beans and corn, cooking times can mean the difference between delicious and not-so-much.. I always loved our trips to get whitefish up north—the best spot used to be right around the corner on Zoll Street in a long, narrow building where they sold the whitefish in the back. KIBBEH FOOTBALLS, ARRAS KIBBEH Kibbeh footballs, or "arras kibbeh" is an incredibly delicious and beautiful way to prepare classic Lebanese kibbeh. The balls are shaped with the kibbeh and stuffed with househ, a lemony meat/onion/pine nutmixture. Read more
OLIVE OIL BAKLAWA WITH PISTACHIOS Olive oil baklawa is a fabulous alternative to classic baklawa, or baklava — the Mediterranean pastry traditionally drenched in butter and flower water syrup.How exciting to have a vegan baklawa (vegan baklava) option that tastes so very good! I won’t say that olive oil baklawa tastes exactly the same as if you’ve made your baklawa with clarified (and in my case, cultured) butter. FRIED KIBBEH BITES WITH TAHINI DIPPING SAUCE First, make the dipping sauce so it is ready when the bites are hot out of the pan. In a small food processor, blend the tahini, labneh, garlic, lemon juice, and salt. Add water one tablespoon at a time until the sauce is a thick, dip-able liquid. Taste and adjust seasoning as needed. The sauce can also be whisked by hand. BRAISED CHICKEN WITH LEMON AND OLIVES. AND SMILES. Arrange the chicken, olives, and lemon wedges on a platter and tent with foil. Return the skillet to medium heat and spoon off as much fat as possible. Bring the pan juices to a boil and reduce for about a minute. Pour over the chicken, dust with chopped parsley, and serveimmediately.
LEBANESE MA'MOUL MOLDS These carved wooden, hand-held molds are for shaping and forming stuffed Lebanese butter cookies. There are all kinds of designs and sizes which are meant to indicate the different types of fillings. Walnuts, pistachios, dates—that’s what you’ll find tucked inside an incredibly tender, meltingly good butter crust snowed over with TECHNIQUE: AN EASY WAY TO SORT LENTILS Spread the lentils out evenly on the sheet pan by giving the pan a good shake from side to side. The lentils sound like rainfall and look remarkably perfect, a nice bonus without any OCD painstaking. My sort rule is to remove anything that isn’t the shape and color of the lentils, even if it might just be a misshapen lentil. LEBANESE ASHTA RECIPE, WITH FRESH FRUIT Ashta cream is the ubiquitous Lebanese milk pudding, fragrant with orange blossom water and rose water. This ashta recipe uses whole milk and cornstarch, but recipes abound and are quite varied, some using white bread as the thickener—and none using eggs, as in TOASTED BULGUR PILAF WITH ZUCCHINI. NEVER TOO MUCH. Reduce the heat and cook, covered, over medium low heat until the stock is absorbed, about 20 minutes. Meanwhile, cook the zucchini and onion. Melt the remaining tablespoon of butter in a sauté pan over medium heat. Add the onion with a pinch of salt and cook, stirring regularly, until it is translucent but not browned. WHY THREE TIMES? HOW TO PREP PARSLEY FOR TABBOULEH. You’ve got to wash and dry that parsley really well. Clean it by dunking bunches in a big bowl of cold water in the sink and shaking it up in there. Pull the parsley back out, pour out the water and replace with new, and rinse it again. Then do it all again. Three times,making sure
ROASTED BUTTERNUT SQUASH WITH TAHINI AND PINE NUTS Salt the nuts liberally while they are still warm. In a small bowl, whisk one tablespoon of olive oil with the tahini, lemon juice, and garlic. Add about 8 tablespoons of cold water, a few at a time, whisking until the sauce is pourable, but still has body. Season to taste with salt. Drizzle the tahini sauce over the butternut squashand
PRE-PEELED CHICKPEAS. A HOMEMADE HUMMUS GAME-CHANGER The peeled garbanzos cook up in lots of water, big pot, in about 90 minutes. Bring to a boil, then reduce to a healthy simmer (uncovered). Keep checking and tasting as you go. Soft, creamy to the bite, with just a whisper of resistance, and they are done. Strain and you can reserve the cooking liquid for your hummus (it needs to be chilled). LEBANESE RECIPES, CUISINE, CULTURE AND MORE! Lebanese Eggplant Boats. Blondie Bars with Caramel. Stuffed Koosa with meat and tomato. Lamb Chops with Mint Salt Rub. Mixed Nut Hushweh Pilaf. Graybeh, Almond Butter Cookies. Pomegranate Glazed Leg of Lamb. Carrot Cake with Cream Cheese Frosting. Cabbage Rolls.THE RECIPES
Your Favorites more from this category Salads more from this category Maza, Appetizers, and Dips more from this category Yogurt, Labneh, and Laban more from this category Soups more from this category Preservesand Pickles
TECHNIQUE: HOW TO COOK POTATOES PERFECTLY FOR SALAD (Subscribe to my new YOUTUBE CHANNEL to get notified of new videos!). Peel the potatoes if using russets or Yukon gold. Cut out any blemishes. Cut a uniform dice. I like ½-inch pieces (or slightly larger, but not smaller). MICHIGAN’S SMOKED WHITEFISH DIP RECIPE Michigan Smoked Whitefish Dip. Remove the skin from the fish and flake the meat into small shreds using your fingers and a fork, taking care to remove any pin bones and tough edges.Flaking the fish finely is key, so take your time. In a medium bowl, stir the cream cheese until it is smooth. Add the labneh and stir until the mixture is smooth ROASTED CAULIFLOWER SHAWARMA Instructions. Line a sheet pan with parchment paper or nonstick foil. Place the pan in the center of the oven, and heat the oven to 450 degrees. In a small bowl, whisk the Shawarma spice with the olive oil and lemon juice. Pour over the cauliflower in a large bowl and toss tocoat.
SUMAC ROASTED SWEET POTATOES Scrub the sweet potatoes. Leaving the skins on, halve the potatoes crosswise, then halve them lengthwise. Lay the cut-side down and slice the potato crosswise into 2- to 3-inch wedges. Place the potato wedges in a large bowl. In a small bowl, whisk the neutral oil, salt, sumac, cayenne, black pepper, and honey until combined.LEBANESE SFOUF CAKE
Coat the bottom of a 9-inch square (or round) cake pan with the tahini. In a medium bowl, whisk the flours, baking powder, salt, turmeric, and aniseed. In a large measuring cup or medium bowl, whisk the yogurt, sugar, and vanilla until the sugar dissolves (it won’t entirely), then add the oil and whisk vigorously until combined. TECHNIQUE: HOW TO BLANCH CABBAGE FOR ROLLS Here’s the simple blanching process: Pierce the core of your fresh cabbage, tough outer leaves removed, with a two-pronged fork. Think fondue. Get a big pot. Fill the pot up half way with water. Bring the water to a boil. Salt the water. Place a colander over a sheet pan next to the stove. Place the head of cabbage in the water with thefork
LEBANESE SPINACH PIES, OR FATAYAR, OR WHATEVER Combine the spinach and onion. Just before filling the pastry, add cinnamon or allspice, pepper, and lemon juice. If using frozen spinach, add salt (fresh has already been salted to remove the juice). Taste and adjust seasoning. Preheat the oven to 375 degrees. Line two heavy baking sheets with parchment paper or foil. WHY THREE TIMES? HOW TO PREP PARSLEY FOR TABBOULEH. You’ve got to wash and dry that parsley really well. Clean it by dunking bunches in a big bowl of cold water in the sink and shaking it up in there. Pull the parsley back out, pour out the water and replace with new, and rinse it again. Then do it all again. Three times,making sure
LEBANESE RECIPES, CUISINE, CULTURE AND MORE! Lebanese Eggplant Boats. Blondie Bars with Caramel. Stuffed Koosa with meat and tomato. Lamb Chops with Mint Salt Rub. Mixed Nut Hushweh Pilaf. Graybeh, Almond Butter Cookies. Pomegranate Glazed Leg of Lamb. Carrot Cake with Cream Cheese Frosting. Cabbage Rolls.THE RECIPES
Your Favorites more from this category Salads more from this category Maza, Appetizers, and Dips more from this category Yogurt, Labneh, and Laban more from this category Soups more from this category Preservesand Pickles
TECHNIQUE: HOW TO COOK POTATOES PERFECTLY FOR SALAD (Subscribe to my new YOUTUBE CHANNEL to get notified of new videos!). Peel the potatoes if using russets or Yukon gold. Cut out any blemishes. Cut a uniform dice. I like ½-inch pieces (or slightly larger, but not smaller). MICHIGAN’S SMOKED WHITEFISH DIP RECIPE Michigan Smoked Whitefish Dip. Remove the skin from the fish and flake the meat into small shreds using your fingers and a fork, taking care to remove any pin bones and tough edges.Flaking the fish finely is key, so take your time. In a medium bowl, stir the cream cheese until it is smooth. Add the labneh and stir until the mixture is smooth ROASTED CAULIFLOWER SHAWARMA Instructions. Line a sheet pan with parchment paper or nonstick foil. Place the pan in the center of the oven, and heat the oven to 450 degrees. In a small bowl, whisk the Shawarma spice with the olive oil and lemon juice. Pour over the cauliflower in a large bowl and toss tocoat.
SUMAC ROASTED SWEET POTATOES Scrub the sweet potatoes. Leaving the skins on, halve the potatoes crosswise, then halve them lengthwise. Lay the cut-side down and slice the potato crosswise into 2- to 3-inch wedges. Place the potato wedges in a large bowl. In a small bowl, whisk the neutral oil, salt, sumac, cayenne, black pepper, and honey until combined.LEBANESE SFOUF CAKE
Coat the bottom of a 9-inch square (or round) cake pan with the tahini. In a medium bowl, whisk the flours, baking powder, salt, turmeric, and aniseed. In a large measuring cup or medium bowl, whisk the yogurt, sugar, and vanilla until the sugar dissolves (it won’t entirely), then add the oil and whisk vigorously until combined. TECHNIQUE: HOW TO BLANCH CABBAGE FOR ROLLS Here’s the simple blanching process: Pierce the core of your fresh cabbage, tough outer leaves removed, with a two-pronged fork. Think fondue. Get a big pot. Fill the pot up half way with water. Bring the water to a boil. Salt the water. Place a colander over a sheet pan next to the stove. Place the head of cabbage in the water with thefork
LEBANESE SPINACH PIES, OR FATAYAR, OR WHATEVER Combine the spinach and onion. Just before filling the pastry, add cinnamon or allspice, pepper, and lemon juice. If using frozen spinach, add salt (fresh has already been salted to remove the juice). Taste and adjust seasoning. Preheat the oven to 375 degrees. Line two heavy baking sheets with parchment paper or foil. WHY THREE TIMES? HOW TO PREP PARSLEY FOR TABBOULEH. You’ve got to wash and dry that parsley really well. Clean it by dunking bunches in a big bowl of cold water in the sink and shaking it up in there. Pull the parsley back out, pour out the water and replace with new, and rinse it again. Then do it all again. Three times,making sure
WHITE ASPARAGUS WITH PISTACHIO OIL & LEMON 20 pistachios, shelled. 4 teaspoons pistachio oil. Sea salt, to finish. Trim the asparagus by breaking the ends off (at their natural break) and peeling from just beneath the tip to the end with a vegetable peeler. Place the asparagus in a large sauté pan and cover with water. Squeeze the lemon into the pan and add the teaspoon ofsalt.
LEBANESE BAKLAWA RECIPE. DO YOU HEAR WHAT I HEAR? Instructions. Make the syrup in advance so it can be fully chilled. In a small saucepan, combine sugar, water and lemon juice and bring to a boil over medium high heat. Reduce heat to low and simmer for 5 minutes. Add the orange blossom water. Pour MICHIGAN'S WHITEFISH DINNER: THE FISH The key to excellent whitefish is not overcooking it—this seems to be our theme this week, from the new potatoes to the beans and corn, cooking times can mean the difference between delicious and not-so-much.. I always loved our trips to get whitefish up north—the best spot used to be right around the corner on Zoll Street in a long, narrow building where they sold the whitefish in the back. LEBANESE BUTTER COOKIES, OR GRAYBEH Instructions. Heat oven to 325 degrees and place rack in the center of the oven. Using a stand mixer with the whisk attachment or sturdy hand-held mixer, whip the butter on high speed until fluffy, creamy and pale, about six minutes. Stop and scrape the sides of the bowl with a spatula for even whipping. Add the sugar and orange blossomwater
FRIED KIBBEH BITES WITH TAHINI DIPPING SAUCE First, make the dipping sauce so it is ready when the bites are hot out of the pan. In a small food processor, blend the tahini, labneh, garlic, lemon juice, and salt. Add water one tablespoon at a time until the sauce is a thick, dip-able liquid. Taste and adjust seasoning as needed. The sauce can also be whisked by hand. TECHNIQUE: AN EASY WAY TO SORT LENTILS Spread the lentils out evenly on the sheet pan by giving the pan a good shake from side to side. The lentils sound like rainfall and look remarkably perfect, a nice bonus without any OCD painstaking. My sort rule is to remove anything that isn’t the shape and color of the lentils, even if it might just be a misshapen lentil. FAVORITE THINGS: COCONUT EXTRACT (THE REAL DEAL) There are two options to consider when it comes to good coconut extracts: true extract, which is alcohol-based (like vanilla extract), or “flavoring,” which sounds bad but doesn’t have to be. It’s simply oil-based rather than alcohol-based. Flavorganics makes an entire terrific line of organic extracts. For the flavoring oil-basedroute
LEBANESE ASHTA RECIPE, WITH FRESH FRUIT Ashta cream is the ubiquitous Lebanese milk pudding, fragrant with orange blossom water and rose water. This ashta recipe uses whole milk and cornstarch, but recipes abound and are quite varied, some using white bread as the thickener—and none using eggs, as in HOW TO MAKE LAVENDER SUGAR 1 teaspoon dried lavender buds to 1 cup sugar. In a clean glass jar, layer the lavender with the sugar. Close the lid and let the sugar rest for a day before using. The sugar will keep for six months or longer. Shake the jar up now and then to distribute the lavender oils in the sugar. How fragrant. HOMEMADE YOGURT, LEBANESE LABAN: THE RECIPE Heat the milk: Rinse a large heavy saucepan (3-quart or larger) with cool water. Add the milk, and if using, clip a digital thermometer inthe pan.
__
* Home
* Lebanese Cooking Videos are here!* Kind Mentions
* Unsubscribe
* Subscribe
* Experience
* meet maureen abood* recipes
* cookbook
* video
* THE BLOG
* shop!
* __
*
facebook twitter
rss feedly
bloglovin
QUINOA PROTEIN SALAD FOR EVERY COOKOUT! This salad is everything: vegan, gluten-free, high in protein andDELICIOUS!
Get the recipe here
.
FROM THE BLOG + VIDEO + SHOP Grilled Chicken Shawarma.Shawarma Spice.
Strawberry Jam Bars. FAVORITE RECIPES FOR THE SEASONRhubarb Squares.
Stuffed Grapeleaves. Chickpea and Feta SaladSmooth Hummus.
Pasta with Peas & Labneh. Strawberry Labneh Cheesecake. Strawberry Jam Bars.Asparagus Pickles.
Soft Scramble with Asaparagus.Chicken Shawarma.
Shop Spices!
Spinach Fatayar
Vegetarian Koosa
Potato Kibbeh with SpinachToum garlic sauce.
Garlic Butter Glazed Talami BreadLamb Shish Kebab
Roasted Cauliflower Shawarma Lebanese Vermicelli Rice Lebanese Potato Salad with Scallions and MintBasil Zucchini Soup
Lebanese Slaw, Malfouf Salad Custom Ma'moul Cookie Molds. Ma'moul Molded Cookies. Custom Ka'ik Cookie Molds. Molded iced shortbread cookies, ka'ik.What is bulgur?
Soft glazed ka'ik cookies. Sauteed Spinach with Toasted Pine NutsShop Flower Waters!
Snapper with Tahini Sauce White Beans with Za'atar Roasted Tomatoes, Olive Oil and Parmesan. Mujadara, lentil pilafKishk
Savory Phyllo Galette. Baked Kibbeh (sanieh) Arras Kibbeh (footballs) Lemony Chicken Rice Soup, Avgolemono Lebanese Eggplant Boats Blondie Bars with Caramel Stuffed Koosa with meat and tomato Lamb Chops with Mint Salt Rub. Mixed Nut Hushweh Pilaf. Graybeh, Almond Butter Cookies. Pomegranate Glazed Leg of Lamb Carrot Cake with Cream Cheese Frosting.Cabbage Rolls
Roasted Brussels Sprouts with Mulberry.Mom's Special Rice.
Grilled Smokey Eggplant DipThumbprint Cookies.
Nut-Free Baklawa.
Crostini with Za'atar Roasted Tomatoes Brussels Sprouts with Dates. Za'atar Swirl Bread. Broccolini with Pine Nut Sauce Muhammara, Roasted Red Pepper Dip Lebanese-style Vegetable Soup Za'atar Roasted CarrotsMom's Special Rice
Smooth Hummus with Spicy Red Pepper Saute Lifft, Turnip Pickles Mini Cheese Flatbreads Mom's Chocolate Buttercream Brownies Chocolate Tahini Breakfast Rolls Leeks in Olive Oil with Cilantro*
SUBSCRIBE BY EMAIL
Name
*
Send me an email at
maureen@maureenabood.com*
*
*
facebook twitter
rss feedly
bloglovin
*
*
“A TERRIFIC AND IMPORTANT BOOK!” — ANTHONY BOURDAIN*
*
INGREDIENTS
TECHNIQUES
RECIPES
VIDEO
*
POPULAR POSTS
* Home
*
Technique:
How to cook potatoes perfectly for salad*
Raspberry
Rose Marshmallows
*
*
(Visited 287,230 times, 11 visits today) COPYRIGHT 2011-2021 MAUREEN ABOODSign up!
Details
Copyright © 2024 ArchiveBay.com. All rights reserved. Terms of Use | Privacy Policy | DMCA | 2021 | Feedback | Advertising | RSS 2.0