This was my dinner last night. I'd made Chile Shrimp and chickpea salad Saturday for dinner, and had both left over. I also made some batata hara to accompany my other dishes last night.
Was a very delicious dinner. Still have the spicy potatoes and the chickpea salad for dinner tonight.
Showing posts with label Lebanese Mezze. Show all posts
Showing posts with label Lebanese Mezze. Show all posts
Monday, January 13, 2014
T
Monday, December 09, 2013
Mixed vegetable salad
From the book Mezze, in the Love Food collection of Paragon books
Mixed Vegetable Salad [Serves 4-6 as part of a Mezze]
1 1/2 tbsp of freshly squeezed lemon juice
1 1/2 tbsp of extra virgin olive oil
1 garlic clove crushed to a paste with 1/4 tsp of salt
3 large, ripe tomatoes
2 red or green bell peppers
1 cucumber about 7oz/200g
2oz/55g fresh flat leave parsley leaves, finely chopped
1oz/30g fresh mint leaves. finely chooped
salt & pepper
To serve
Romaine lettuce leaves, rinsed and patted dry
warmed pita bread.
Mix the lemon juice, oil and garlic together in a large serving owl and set aside
Halve and seed teh tomatoes, then cut the flesh into 1/4 inch/5mm cube and add to the bowl.
Halve and seed the bell peppers, then cut into 1/4 inch/5mm cub and add to the tomatoes. Halve the cucumber and use a teaspoon to scoop out the seeds, then cut into 1/4inch/5mm dice and add to the other ingredients. Add the herbs and salt and pepper to taste.
Toss the salad together with your hands. Serve immediately with romaine lettuce leaves to scoop up mouthfuls of salad, and warmed pita to mop up the juices.
Mixed Vegetable Salad [Serves 4-6 as part of a Mezze]
1 1/2 tbsp of freshly squeezed lemon juice
1 1/2 tbsp of extra virgin olive oil
1 garlic clove crushed to a paste with 1/4 tsp of salt
3 large, ripe tomatoes
2 red or green bell peppers
1 cucumber about 7oz/200g
2oz/55g fresh flat leave parsley leaves, finely chopped
1oz/30g fresh mint leaves. finely chooped
salt & pepper
To serve
Romaine lettuce leaves, rinsed and patted dry
warmed pita bread.
Mix the lemon juice, oil and garlic together in a large serving owl and set aside
Halve and seed teh tomatoes, then cut the flesh into 1/4 inch/5mm cube and add to the bowl.
Halve and seed the bell peppers, then cut into 1/4 inch/5mm cub and add to the tomatoes. Halve the cucumber and use a teaspoon to scoop out the seeds, then cut into 1/4inch/5mm dice and add to the other ingredients. Add the herbs and salt and pepper to taste.
Toss the salad together with your hands. Serve immediately with romaine lettuce leaves to scoop up mouthfuls of salad, and warmed pita to mop up the juices.
Sunday, December 08, 2013
Fruit and nut tabouleh
This recipe I found in the book Vegetarian planet, by the Harvard Common Press.
Fruit and Nut Tabouleh
1 cup fine bulgur
2 1/2 cups of boiling water
2 seedless oranges
1/4 cup of lemon juice (about 1 lemon)
1/4 cup of olive oil
1 garlic clove minced
1/2 cup minced onion
1/2 cucumber, peeled, seeded and chopped
1 1/2 cups of chopped parsley
1/2 chopped mint
1/4 cup chopped walnuts, toasted
1/4 currants
1/2 tsp salt, or more to taste
fresh-ground pepper to taste
1 Put the bulgur into a medium bowl. Pour the boiling water over. Cover the bowl with a plate, and let the bulgur sit for 20 minutes. Then drain it with a fine mesh strainer.
2 Meanwhile section the oranges with a paring knife: First cut away the peel and pith, the cut out the flesh by sections, leaving the membranes. Cut the sections in half and add them to the bulgur. Then add the lemon juice, olive oil, garlic, onion, cucumber, parsley, mint, walnuts and currants and mix well. Season with salt and pepper. Serve the tabouleh at room temperature.
As a variation you can add 1/2 cup of crumbled feta.
Alternatively if you want to make this tabouleh gluten free, replace the bulgur wheat by quinoa.
1 cup quinoa [I like mixing white and red, or white and black]
1 1/4 cup of water
and step 1 Bring water to boil, put Quinoa in boiling water and turn heat down, cook until all water has been absorbed. Then fluff out your Quinoa before going to step 2.
I've yet to meet someone who didn't like fruit and nut tabouleh, whether I made the original recipe or the gluten free variation.
Fruit and Nut Tabouleh
1 cup fine bulgur
2 1/2 cups of boiling water
2 seedless oranges
1/4 cup of lemon juice (about 1 lemon)
1/4 cup of olive oil
1 garlic clove minced
1/2 cup minced onion
1/2 cucumber, peeled, seeded and chopped
1 1/2 cups of chopped parsley
1/2 chopped mint
1/4 cup chopped walnuts, toasted
1/4 currants
1/2 tsp salt, or more to taste
fresh-ground pepper to taste
1 Put the bulgur into a medium bowl. Pour the boiling water over. Cover the bowl with a plate, and let the bulgur sit for 20 minutes. Then drain it with a fine mesh strainer.
2 Meanwhile section the oranges with a paring knife: First cut away the peel and pith, the cut out the flesh by sections, leaving the membranes. Cut the sections in half and add them to the bulgur. Then add the lemon juice, olive oil, garlic, onion, cucumber, parsley, mint, walnuts and currants and mix well. Season with salt and pepper. Serve the tabouleh at room temperature.
As a variation you can add 1/2 cup of crumbled feta.
Alternatively if you want to make this tabouleh gluten free, replace the bulgur wheat by quinoa.
1 cup quinoa [I like mixing white and red, or white and black]
1 1/4 cup of water
and step 1 Bring water to boil, put Quinoa in boiling water and turn heat down, cook until all water has been absorbed. Then fluff out your Quinoa before going to step 2.
I've yet to meet someone who didn't like fruit and nut tabouleh, whether I made the original recipe or the gluten free variation.
Saturday, December 07, 2013
Chickpea salad
From the book Mezze, part of the love food collection by paragon books
Chickpea salad [serves 4 to 6]
1/2 tbsp unsalted butter
1 tbsp olive oil
2 red onions, thinly sliced
about 3 tbsp extra virgin olive oil
about 1 tbsp freshly squeezed lemon juice
1/2 tbsp fresh thyme leaves or 1/2 tsp dry thyme
1/2 tsp ground cumin
1/4 tsp ground coriander
pinch of ground tumeric
14oz/400g canned chickpeas, drained, rinsed and shaken dry
salt & pepper
To serve
2 tbsp chopped fresh dill, parsley, cilantro, or mint, plug extra to garnish
1 pomegranate, halved.
Melt the butter with the oil in a heavy-botomed skillet with a tight-fitting lid. Add the onions and cook over medium head, stirring, until well coated in teh butter and oil. The reduce the heat to low, put a damp, crumpled piece of wax paper over the saurface of the onions and cover the skitter. Let the onions sweat for 20 minutes, or until very soft and pale pink but not brown.
Meanwhile, mix 3 tablespoons of oil, one tablespoon of lemon juice, the thyme, spices, and salt and pepper to taste together in a bowl. Stir in the chickpeas.
Transfer the onions to a plate lined with crumbled paper towels and pat dry to remove the excess oil. Add to the chickpeas and stir together. LEt cool, then cover and chill in teh refrigirator for at least 1 hour.
Remove the chickpeas from the refrigerator 15 minutes before serving to return to room temperature. Taste and add extra lemon juice or oil, as you like, then stir in the chipped dill, parsley, cilantro, or mint. Hold the pomegranate over the salad, cut-side down and tap the top with a wooden spoon until the seeds fall out. Repeat with the other half, then stir together, transfer to a serving bowl and serve. Garnish with the remaining herbs.
Chickpea salad [serves 4 to 6]
1/2 tbsp unsalted butter
1 tbsp olive oil
2 red onions, thinly sliced
about 3 tbsp extra virgin olive oil
about 1 tbsp freshly squeezed lemon juice
1/2 tbsp fresh thyme leaves or 1/2 tsp dry thyme
1/2 tsp ground cumin
1/4 tsp ground coriander
pinch of ground tumeric
14oz/400g canned chickpeas, drained, rinsed and shaken dry
salt & pepper
To serve
2 tbsp chopped fresh dill, parsley, cilantro, or mint, plug extra to garnish
1 pomegranate, halved.
Melt the butter with the oil in a heavy-botomed skillet with a tight-fitting lid. Add the onions and cook over medium head, stirring, until well coated in teh butter and oil. The reduce the heat to low, put a damp, crumpled piece of wax paper over the saurface of the onions and cover the skitter. Let the onions sweat for 20 minutes, or until very soft and pale pink but not brown.
Meanwhile, mix 3 tablespoons of oil, one tablespoon of lemon juice, the thyme, spices, and salt and pepper to taste together in a bowl. Stir in the chickpeas.
Transfer the onions to a plate lined with crumbled paper towels and pat dry to remove the excess oil. Add to the chickpeas and stir together. LEt cool, then cover and chill in teh refrigirator for at least 1 hour.
Remove the chickpeas from the refrigerator 15 minutes before serving to return to room temperature. Taste and add extra lemon juice or oil, as you like, then stir in the chipped dill, parsley, cilantro, or mint. Hold the pomegranate over the salad, cut-side down and tap the top with a wooden spoon until the seeds fall out. Repeat with the other half, then stir together, transfer to a serving bowl and serve. Garnish with the remaining herbs.
Friday, December 06, 2013
Garlic Sauce
From the book Mezze - from Paragon books Love food collection
Garlic sauce [serves 4-6 as part of Mezze]
Many recipes for this pungent sauce are made with ground almond or walnuts, but this recipe, using boiled starchy potatoes, has a slightly milder flavour. This sauce goes well with beet salad or broiled sardines and it can also be served as a dip.
2 large starchy potatoes, scrubbed
4-5 garlic cloves, crushed to a paste with 1 tsp of salt
about 2 tbsp freshly squeezed lemon juice or white wine vinegar
about 1/2 tsp of salt
about 3/4 cup extra virgin olive oil
white pepper
Put potatoes in a pan and pour enough boiling water to cover and return to a boil. Cook for 12-15 minutes or until the potatoes are very tender then drain and let cool.
When the potatoes are cool enough to handle, peel away the skins and mash using a masher or potato ricer. Don't be temped to mas the potatoes in a food processor - the texture becomes gluey rather then fluffy.
Add the garlic, 2 tablespoons of lemon juice, 1/2 teaspoon of salt, and white pepper to taste to the potatoes. Slowly beat in the oil , a tablespoon at a time, making sure each addition is well incorporated before you add more, until no more can be absorbed - the exact amount you will need will depend on the texture of the potatoes. Taste and add extra lemon juice and salt as you wish. Set aside to cool completely then transfer to a serving bowl, cover and chill in the refrigerator for at least 2 hours.
Serve the sauce with a platter of prepared vegetables and warmed pita if desired.
To serve:
2 carrots, peeled and sliced
1 large large cucumber, halved lengthwise and sliced
1 red bell pepper, seeded and sliced
1 greeen bell pepper, seeded and sliced
warm pita bread (optiional)
Garlic sauce [serves 4-6 as part of Mezze]
Many recipes for this pungent sauce are made with ground almond or walnuts, but this recipe, using boiled starchy potatoes, has a slightly milder flavour. This sauce goes well with beet salad or broiled sardines and it can also be served as a dip.
2 large starchy potatoes, scrubbed
4-5 garlic cloves, crushed to a paste with 1 tsp of salt
about 2 tbsp freshly squeezed lemon juice or white wine vinegar
about 1/2 tsp of salt
about 3/4 cup extra virgin olive oil
white pepper
Put potatoes in a pan and pour enough boiling water to cover and return to a boil. Cook for 12-15 minutes or until the potatoes are very tender then drain and let cool.
When the potatoes are cool enough to handle, peel away the skins and mash using a masher or potato ricer. Don't be temped to mas the potatoes in a food processor - the texture becomes gluey rather then fluffy.
Add the garlic, 2 tablespoons of lemon juice, 1/2 teaspoon of salt, and white pepper to taste to the potatoes. Slowly beat in the oil , a tablespoon at a time, making sure each addition is well incorporated before you add more, until no more can be absorbed - the exact amount you will need will depend on the texture of the potatoes. Taste and add extra lemon juice and salt as you wish. Set aside to cool completely then transfer to a serving bowl, cover and chill in the refrigerator for at least 2 hours.
Serve the sauce with a platter of prepared vegetables and warmed pita if desired.
To serve:
2 carrots, peeled and sliced
1 large large cucumber, halved lengthwise and sliced
1 red bell pepper, seeded and sliced
1 greeen bell pepper, seeded and sliced
warm pita bread (optiional)
Thursday, December 05, 2013
Beet salad
From the book Mezze, part of the Love food collection of Paragon books
I love beets cooked and seasoned like this recipe. I miss beets and most people don't care for them.
Beet Salad [Serves 4 to 6 as part of a Mezze]
2 lbs/900g of beets
4 tbsp of extra virgin olive oil
1 1/2 tbsp of red wine vinegar
2 garlic cloves, finely chopped
2 scallions, chopped
coarse sea salt
garlic sauce to serve
Wash the beets and remove the roots without cutting the skin. Put the beets in a pan cover them with water and bring to a boil. Cover, reduce heat slightly and cook for 20-40 minutes, depending on size until the largest beet is tender when you pierce it with a long metal skewer or knife
Meanwhile put the oil, vinegar, scallions, garlic and salt in a jar with a screw on lid and shake until emulsified, then set aside.
Drain the beets and run under cold water until they are cool enough to handle, then peel away the skins. Thickly chop or slice the beets and then put them into a bowl and pour the dressing. Cover and chill in the fridge for at least an hour before serving.
To serve gently toss the salad, and put it in a serving platter. Serve with garlic sauce on the side.
I love beets cooked and seasoned like this recipe. I miss beets and most people don't care for them.
Beet Salad [Serves 4 to 6 as part of a Mezze]
2 lbs/900g of beets
4 tbsp of extra virgin olive oil
1 1/2 tbsp of red wine vinegar
2 garlic cloves, finely chopped
2 scallions, chopped
coarse sea salt
garlic sauce to serve
Wash the beets and remove the roots without cutting the skin. Put the beets in a pan cover them with water and bring to a boil. Cover, reduce heat slightly and cook for 20-40 minutes, depending on size until the largest beet is tender when you pierce it with a long metal skewer or knife
Meanwhile put the oil, vinegar, scallions, garlic and salt in a jar with a screw on lid and shake until emulsified, then set aside.
Drain the beets and run under cold water until they are cool enough to handle, then peel away the skins. Thickly chop or slice the beets and then put them into a bowl and pour the dressing. Cover and chill in the fridge for at least an hour before serving.
To serve gently toss the salad, and put it in a serving platter. Serve with garlic sauce on the side.
Wednesday, December 04, 2013
Sesame sauce
Recipe from Mezze, from the Love food section of Paragon books.
Sesame sauce [serves 4-6 as part of a Mezze]
1 large garlic clove crushed with salt
4-6 tbsp water
4-6 tbsp of freshly squeezed lemon juice
5 1/2 oz/150g of sesame seed paste [tahini]
1 tbsp of very finely chopped flat-leaf parsley [Italian parsley]
salt
warm pita to serve
Put the garlic in a bowl and stir in 4 tbsp of water and 4 tbsp of lemon juice. Use a fork to whisk in the sesame seed paste, then season to taste with salt. Taste and add extra sesame paste and lemon juice as you wish until the sauce has a smooth, pouring consistency. Stir in the parsley. Transfer to a serving bowl.
Serve with warmed pita bread of cover and chill in the refrigerator until required
Tip: the sauce is very thin and running when first made, but thickens while it chills. If it is too thick when you get to use it, thin it with all little bit of water or lemon juice.
I was told mine was too thick. It was very runny before I put it in the fridge. so it needs to be adjusted before serving.
Sesame sauce [serves 4-6 as part of a Mezze]
1 large garlic clove crushed with salt
4-6 tbsp water
4-6 tbsp of freshly squeezed lemon juice
5 1/2 oz/150g of sesame seed paste [tahini]
1 tbsp of very finely chopped flat-leaf parsley [Italian parsley]
salt
warm pita to serve
Put the garlic in a bowl and stir in 4 tbsp of water and 4 tbsp of lemon juice. Use a fork to whisk in the sesame seed paste, then season to taste with salt. Taste and add extra sesame paste and lemon juice as you wish until the sauce has a smooth, pouring consistency. Stir in the parsley. Transfer to a serving bowl.
Serve with warmed pita bread of cover and chill in the refrigerator until required
Tip: the sauce is very thin and running when first made, but thickens while it chills. If it is too thick when you get to use it, thin it with all little bit of water or lemon juice.
I was told mine was too thick. It was very runny before I put it in the fridge. so it needs to be adjusted before serving.
Tuesday, December 03, 2013
Chile Shrimp
This delightful dish I found in the book Mezze, in the "love food" section of Paragon books.
Chile Shrimp [Serves 4-6 as part of a Mezze]
2 large garlic cloves, finely chopped
1 fresh red chile, chopped or 1 tsp dried chile flakes
5 tbsp olive oil
salt
1lb 5 oz/600g large raw shrimp
lemon wedges to serve [optional]
Put the garlic, chile, oil and salt to taste in an ovenproof serving dish or individual ovenproof bowls. Break off and discard the shimp heads, then peel away the shells. Devein the shrimp by using a small, sharp knife to make a shallow cut along the back then use the tip of the knife to life out the thin black vein. Add the shrimp to the oil and use your hands to rub the marinade all over. Cover and let marinate in the refrigerator for about 1 hour.
Preheat the oven to 450F/230C or its highest setting. Stir the shrimp well, then bake in the preheated oven for 6 minutes, or until the shrimp turns pink, curl and are cooked through when you cut into one. Serve straight from the oven in the dish or bowls with lemon wedges for squeezing over if using.
Chile Shrimp [Serves 4-6 as part of a Mezze]
2 large garlic cloves, finely chopped
1 fresh red chile, chopped or 1 tsp dried chile flakes
5 tbsp olive oil
salt
1lb 5 oz/600g large raw shrimp
lemon wedges to serve [optional]
Put the garlic, chile, oil and salt to taste in an ovenproof serving dish or individual ovenproof bowls. Break off and discard the shimp heads, then peel away the shells. Devein the shrimp by using a small, sharp knife to make a shallow cut along the back then use the tip of the knife to life out the thin black vein. Add the shrimp to the oil and use your hands to rub the marinade all over. Cover and let marinate in the refrigerator for about 1 hour.
Preheat the oven to 450F/230C or its highest setting. Stir the shrimp well, then bake in the preheated oven for 6 minutes, or until the shrimp turns pink, curl and are cooked through when you cut into one. Serve straight from the oven in the dish or bowls with lemon wedges for squeezing over if using.
Monday, December 02, 2013
More Mezze dishes
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| Chile Shrimp Recipe here |
 |
| Chickpea salad Recipe here |
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| Rosemary chicken recipe here |
 |
| Grilled cauliflower Recipe here |
 |
| Shanglish Recipe here |
 |
| garlic sauce Recipe here |
 |
| hummus balila Recipe here |
 |
| sesame sauce on the right, hummus on the left Sesame sauce recipe |
 |
| Tomato tabouleh, made with white and black quinoa, so gluten free Recipe here |
 |
| Fruit and nut tabouleh, made with white and red quinoa, so gluten free Recipe found here |
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| Beet salad Recipe here |
 | ||
| mixed vegetable salad Recipe here |
 |
| batata harra recipe here |
Sunday, December 01, 2013
Lebanese Mezze for his Birthday.
I decided to cook a Lebanese Mezze for my ex hubby's birthday. Every year I used to try to find a Lebanese restaurant so he could have the taste of home, and often that would fail miserably. This year I decided to try to do it at home. I made 12 dishes and 2 sauces.
Does it look yummy? Yep made this much food in 2 days. Will be posting close up photos of each dish with name later. Right now I just want to sleep :)
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