Love,Cook and Eat

¼ cup diced onions
2 garlic cloves minced
2 tbsp. vegetable oil
8 cups water
1 small potato diced
1 zucchini diced
¼ cup shredded carrots
1 tbsp. fresh cilantro chopped
¼ cup + 3tbs lemon juice
Salt and pepper to taste

Directions:

Falafel is a vegetarian patties or balls that are made from chickpeas and /or Fava beans. Its very popular in the Middle East. It is usually served in pita bread with tahini sauce( tarator), pickles, parsley and tomatoes.You can also eat it as an appetizer. Actually for me its its satisfying enough to eat for dinner.



Ingredients:

About 28 pieces



1 ½ cups dry chickpeas
½ cup chopped parsley
1/3 cup chopped cilantro
2 garlic cloves
¾ medium onion (cut to 3 pieces)
1 tsp. salt
1tsp ground cumin
1 tsp. Ground coriander
½ tsp. cayenne
1 ½ tsp. baking soda
1 tsp. baking powder
1 ½ tbsp. toasted sesame seeds
Vegetable oil to deep fry falafel



Directions:
Soak dry chickpeas in water overnight.

In food processor, add all ingredients except sesame seeds and process until all ingredients are fine and mixed.

With a spoon, mix sesame seeds in the chickpea mixture.



Let the mixture rest for 30 minutes.

Heat oil to 350°, make sure not to let it get too hot or else when you drop your falafel it will brown from the outside and be undercooked in the inside.

Scoop about a golf ball size, flatten it a little bit and drop it in the oil. It is usually easier if you have a falafel scooper, if you intend to make falafel more often, I suggest you buy a falafel scooper it’s cheap and much easier that dealing with forming the falafel balls.

Fry for about 10 mins, turning it half way so it can brown evenly on both sides. Check one ball it should be crispy and dark brown on the outside and fluffy on the inside.
Serve Falafel with Tartor ( Tahini Sauce)with chopped parsley in the tarator or on the side, pickles ,tomatoes and pita bread.


Tarator Recipe:

In a food processor combine :

• 1/4 cup Tahini Paste
•1/4 cup plain Yogurt
•1/8 tsp salt
•1 tbs of lemon juice
•1/3 cup water

Mix until well combined

1 Romaine Lettuce Heart chopped
1 cup shredded red cabbage
1 cup of halfed then sliced cucumbers
3 Radishes halfed and sliced
¾ cup sliced green onions
2 large tomatoes cut in big cubes
1 small mint bunch (about 25 leaves). Remove leaves from stems and stack on top of each other. Hold stack flat with tips of fingers. Cut thin slices through the leaves.
¼ cup chopped Italian Parsley (optional)
2 Loafs of Pita bread

Dressing:
¼+ 1Tbsp. cup Extra Virgin Olive Oil
2 garlic cloves minced
1/3 cup+ 2 tbsp. lemon juice
1 tsp. Pomegranate Molasses
½ tbsp. white vinegar
½ tsp. Sumac
½ tsp. salt

Directions:
Blend all of the Ingredients for the dressing until well mixed. If you are not using a blender, Whisk all ingredients together except olive oil and while whisking, slowly add olive oil until well blended.

Pull Loaves apart and toast under broiler until golden brown. Break loafs into bite size pieces. Set aside.

(You can also fry the pita bread instead of toasting them)

Toss all vegetables together, pour dressing on top and combine. Top with Pita Bread just when you are ready to serve, if you do it ahead of time, your bread will get soggy.

My husband loves these squares, he likes to have it with his coffee in the morning.When I make this recipe it is usually gone in 2 days. This recipe is very simple and quick to make.I don't add any sugar to the recipe because the sweetness in the dates is enough.

Ingredients:

25 tea biscuits broken into small bite size  pieces
1 stick melted butter (cooled)
10 oz pitted dates
1/2 cup coconut flakes divided

Directions:

Preheat oven to 400 degrees
In food processor, add dates and process until finely diced.
In a mixing bowl ,add the bite size biscuits, dates, butter and 1/4 cup coconut flakes. With your hands combine well, until well combined.
Grease an 8 inch square baking dish ( or a 9x5inch) and spread the mixture while pressing well.
Bake for 10 to 15 mins. ( just before it browns).
Top with the remaining 1/4 coconut flakes.
Let it cool and then place in fridge.
Let it chill before cutting in squares so it doesn't fall apart.
Store in fridge.

During my visit to Lebanon, my cousin took us to a restaurant that had a fabulous interior design as well as delicious food.  One of the appetizers we had was an arugula salad with yogurt dressing. That was the first time I even hear about, but since it was sooooo good I had to try and make it. Serves this with soft or toasted pita wedges.

Ingredients:

2 cups arugula leaves ( I used baby arugula)
1/2 cup yogurt ( try to find a middle eastern yogurt if you couldn't use Greek yogurt)
1 tbs fresh lemon juice
1 large garlic clove minced
3 tbs water
1/2 tbs olive oil
1/4 tsp salt
1/8 tsp black pepper


Directions:

Mix all ingredients except Arugula until well combined.
It  is better to chill the dressing for at least 15 mins so the garlic flavor comes through.
Drizzle dressing over arugula and sprinkle with sumac ( optional).

Kafta or Kofta as pronounced in some Arabic countries , is ground meat ( beef or lamb) that is mixed with parsley, onion and spices. It is the base for many Middle eastern dishes. Well at least it is the most frequent dish  served at our house because simply my husband loves it. Sometimes he even asks for it at breakfast with eggs. Kafta is so easy to make as well as the different dishes it comes in. You can make it in batches and freeze it , but of course fresh tastes better. If you are lucky enough to  live near a  Middle Eastern butcher , you can buy it already made.Baked Kafta can be served with rice or with pita wedges or even just with a fork.


Ingredients:
serves 5-6

2 lbs of Kafta recipe posted before Kafta recipe
2 medium potatoes peeled and cut in 1/2 inch slices
3 large tomatoes sliced thick
1 1/2 tbs tomato paste
1 1/2 cups hot water
1/2 tsp Middle Eastern red hot pepper sauce ( made from crushed red hot peppers,water and salt it comes very thick in consistency) it can be substituted with regular hot sauce.
1/4 tsp salt less or more as desired

Directions:

Deep fry potato slices about 10 mins or about half way done.
Heat oven to 450 degrees.
Spread Kafta in baking dish, follow with a layer of potatoes and then a layer of tomatoes.
Mix water, tomato paste, salt and hot sauce.
 Pour over the kafta until water covers the kafta and barely covering the potatoes.

Cover with aluminium foil and bake for 40 min covered ( make sure it is boiling before taking the foil away) then uncover and continue baking for 30 mins.

This is a traditional dish in Lebanon and also in other Arabic countries. Usually it varies from country to country in the spices used. Some also add ground beef to the rice. This is an easy dish that you have to try if you hadn't yet.


Ingredients:

Serves 6

For Chicken:

1 lb Chicken Breasts trimmed
1/2 a medium onion ( cut in half)
4 Cinnamon sticks
4 whole nutmeg
5 bay leaves
10 whole cloves
10 whole cardamon
1/2 tsp all spice
1/4 cup white vinegar

For Rice:

2 cups Basmati Rice
2 Cinnamon sticks
2 Whole cloves
2 Bay leaves
6 whole Cardamon
2 tbs vegetable oil
1/4 almonds or pine nuts or a mixture of both that is roasted in a 1 tbs of vegetable oil until golden.

Directions:

Trim Chicken Breast and cut each breast in half. Sprinkle about 1/4 cup of  white vinegar and 1 tsp salt over chicken, Rub chicken well and then wash with water .
Put in a pot , cover with water and put over medium heat.
Before it comes to a boil , you should see a foam forming on the top, with a spoon collect this foam and disregard. After removing all foam put the whole spice , all spice and onion.
Cover Chicken and cook over medium heat  about 40 mins or  until chicken is tender and cooked.
Keep warm
** we will be using the water that we cooked the chicken in to cook the rice.
 
Wash the basmati rice with cold water until water that comes out is no longer foggy.
In a pot, over medium high heat, heat oil and stir in rice and saute for couple minutes. Add 4 cups of  the water we cooked the chicken in earlier, salt and the whole spices bring to boil. Cover pot cook on very low heat for about 20 minutes. Uncover and let it stand on the stove for couple minutes.

***If you don't have a pot that has a heavy lid that won't get the steam come out. Using your regular pot place a kitchen towel under the lid and securely close it. Make sure the towel doesn't touch the stove.

To assemble : Shred chicken over rice and top with the roasted nuts. Serve with salad and Greek yogurt.

Kibbeh or kibbe is an  Arabic dish made of bulgur (crushed wheat) and chopped meat. The best-known variety is a torpedo-shaped fried croquette stuffed with minced beef or lamb. Other types of kibbeh may be shaped into balls or patties, and baked or cooked in yogurt. It is widespread in Syria, Lebanon, Jordan, Iraq, Egypt(where it is called koubeiba) and Palestine. Usually I don't make my Baked Kibbeh this thick but  I broke the baking dish I wanted to use while I was getting it from my cabinet, so I had to use a smaller one the one I used is 11x7. So the size of baking dish you use depends on your preference of thickness.


Ingredients:

Serves 8

for the Kibbeh:

2 lbs finely ground lean beef
2 cups fine bulgur wheat
1/2 medium onion
1/2 roasted red pepper or fresh pepper
1/2 tsp paprika
1 tsp cumin
1 tsp  dried basil
1 tsp dried mint
1 tsp marjoram
1/2 tsp salt
1/4 tsp black pepper
*** you can use fresh herbs substitute each 1 tsp to 1 tbs of fresh herb .I prefer fresh herbs but I didn't have any :(

For Stuffing:

1 lb ground beef
1/2 cup chopped onions.
2 tbs vegetable oil
2 tbs pine nuts
1 1/4  tsp all spice
1/4 tsp ground cloves
1/2 tsp salt

Directions:

To prepare stuffing

Over medium heat, heat vegetable oil in a large skillet  ,cook pine nuts until golden in color ( keep and eye on them they burn easily) take the pine nuts out from skillet and set aside.In the same skillet saute onions for 2 mins, add ground beef and spices and cook until browned. Turn Heat off, add pine nuts and combine.Set the stuffing aside


For The Kibbeh:

In food processor combine, Bulgur , spices, onions and peppers.






Mix everything is chopped and well combined. The mixture will look like red wet bulgur wheat.



Now is Stand up mixer , Mix the fine ground lean beef  with 3/4 the bulgur mixture ( I wrap the rest and put in the freezer for other recipes) until well combined , while mixing add about 4 tbs of water.



Now for the assembly:

Using a 13x9 Baking dish with result in a medium thickness baked Kibbeh.
Line the baking Dish with aluminium Foil paper and leave the sides of the foil hanging outside the baking dish.
spread half of the kibbeh mixture on the foil. Now hold the foil from the two sides and take it out and set is aside . This will be the top part. This is the easiest way in forming the top layer instead in working it in patches.


Now spray the baking dish with oil and spread the other half of the kibbeh. follow with a layer of stuffing.




Now gentley put the top layer we set aside on top. With a knife cut the Kibbeh in the shapes you like diamonds or rectangles.


Cover with Aluminium foil and bake in 450 degrees oven for 30 mins, then take the foil and broil for about 5 min or until browned. Serve with salad or  Greek yogurt.

This cocktail Brings a lot of memories from my childhood. It is very popular in Lebanon and I remember I used to have this cocktail with frozen custard on top. :)

Its  super easy to make. In a blender , Place 2  bananas and 6 large strawberries and 2/3 cup of apple juice and 1 tsp honey.( you can use your favorite juice) , blend until well mixed. Chill for at least an hour.

Soak some raw almonds ( you can also add pine nuts or pistachios) in boiled water for an hour until they are easy to peel.

In a glass out your favorite cuts of fruits ( I had bananas, strawberries, pineapples , blackberries, apples and kiwi)  and don't stack all the way up, leave room  for the smoothie we made earlier.

 Now pour the smoothie over the cut fruits top with whipped cream or icecream, nuts and drizzle with honey.

The smoothis is enought for about 3 glasses.

Enjoy :)

This is one of my husband's favorite dishes. Kafta is ground beef that is mixed with onions and parsley. It can be made in different variations,  grilled , served with tahini sauce , or cooked with tomatoes and potatoes.....


Ingredients:

For Kafta:

1 1/2 lb finely ground beef ( minced)
1 medium onion roughly chopped
1/2 cup chopped parsley ( washed and dried)
1/2 tbs all spice
salt and black pepper to taste

In food processor , pulse onions and parsley , few times make sure not to let them get watery.
In a bowl mix beef,salt, pepper,allspice , onions and parsley until well combined.

Tahini Sauce:

Mix, 1/2 cup Tahini paste, Juice of 1/2 big lemon ( about 2 tbs lemon juice) , 1/2 cup water, 1/4 tsp salt, 1/8 tsp black pepper and 2 minced garlic cloves and set aside.


Form the Kafta Into patties.



In a skillet over medium heat, heat 1/3 cup of vegetable oil and cook patties that were dredged in four for about 5 mins on each side or until browned.

Place on serving plate and drizzle with Tahini sauce and garnish with chopped parsley.
Serve with french fries or over rice.

*** I served with fries and Roasted tomatoes ( recipe follows)

This middle eastern dish can be eaten as an appetizer or a side dish. It Is usually made hot with cayenne pepper that's why it is called Batata Harra ( hot potatoes), But since my son who is 2 years old is going to eat from it, I skipped the Cayenne pepper and served it with hot sauce on the side.


Ingredients:

1 large Idaho potato ( about 1LB)
3/4 to 1 cup Chopped cilantro
7-8 cloves of garlic minced
1 tsp salt
1/8 tsp black pepper
1/2 tsp ground coriander
2 tbs vegetable oil
plus vegetable oil for frying potatoes

Directions:

Peel Potato and cut into i inch cubes.
Heat oil to 350 degrees and deep fry potatoes.
While potatoes are frying, Heat 2 tbs of vegetable oil in skillet over medium heat, saute garlic for 1/2 min and then add chopped cilantro and saute for another 1/2 minute until it wilts.
When potatoes are done,Drain from oil and  put in the the skillet with garlic and cilantro, add the salt and spices and mix until well combined.

This dish is an easy healthy appetizer from the Middle East, best if eaten warm. Can be served with pita wedges or simply eat with a spoon.


Ingredients:

1 cup brown lentils
5-6 cups water to cook lentils
juice of 1 1/2 big  lemons ( about 1/2 cup lemon juice)
1 tsp salt
2 tbs olive oil
2-3 cloves garlic minced

Directions:

Make sure lentils are clean of any small stones or anything else.
Combine lentils and water and cook over medium high heat until it boil, cover and simmer for 20 -30 mins until lentils are fully cooked.
While lentils are cooking , prepare dressing by combing garlic, lemon juice, salt and olive oil.
Drain lentils, Don't drain all the way keep them a little bit wet.
In a Bowl mix lentils and dressing.
Serve while warm.

Pita is used to scoop sauces or dips such as hummus and to wrap kebabs, gyros or falafel in the manner of sandwiches. Most pita are baked at high temperatures , causing the flattened rounds of dough to puff up dramatically. When removed from the oven, the layers of baked dough remain separated inside the deflated pita, which allows the bread to be opened into pockets, creating a space for use in various dishes.It is a custom in the middle eastern cuisine to eat almost everything in Pita Bread.

Ingredients:

4 cups all purpose flour
1 tbs yeast
1/2 tsp baking powder
1 1/4 tsp salt
1 tsp sugar
2 tbs vegetable oil
1 tbs olive oil
1 cup warm water
1/4-1/2 cup warm milk ( depending of flour)

Directions:

Mix yeast and sugar in warm water and set aside for 10 mins.
In your stand up mixer , combine flour, salt,baking powder. Stir for 30 secs using the hook attachment.
Add the 3 tbs oil and 1/4  cup warm milk to the yeast mixture.
While the mixer is on. gradually add the yeast mixture. If the dough needs more liquid add one tbs of milk at a time, until a ball forms and cleans side of bowl.

** If needing by hand after combing the flour, salt and baking powder. form a hole in the middle add the liquid ingredients and start mixing slowly and knead for 10 mins

Spray a bowl and place dough in side and also lightly spray the dough's top. Cover and place in a warm place from 1 1/2 to 2 hours until in double in size.

Form dough in 8 tennis size balls,place on a floured surface and  cover with a wet cloth , I use flour sacks cloths , but you can use a kitchen towel too.





Let them rest for 30 mins .

Heat your oven to your maximum temperature, mine can go up to 550 degrees. Place rack on Lowest position and place you pizza stone. cook sheet what ever you are using in the oven to heat for 15 mins.

After the sheet heats for 15 mins, Slide you doughs , closing your even dough after each one you put. You want to trap the heat inside as much as you can.

** I used a wood cutting board and a parchment paper on top to slide my doughs.

Keep an eye on the doughs it need few mins until it puffs, when you take your bread out ,cover with a towel . If you don't they will dry up.

When you bread out and before putting the other doughs close the over door for about a min so you can restore the heat lost, then slide your doughs again and so on until you are done.

After the bread cools and deflates for 5 mins , place in plastic bags to keep them soft.

Baba Ghanoush is a popular appetizer dish in the Middle East. It is similar in concept to Hummus But instead of chickpeas , eggplant is the main ingredient. Enjoy this dip with pita bread.

Ingredients:

1 large eggplant roasted and peeled
juice of 1 1/2 big lemons ( about 1/2 cup)
1 tsp salt
2 garlic cloves minced
1/3 cup tahini paste ( sesame paste)
** for those of you who can't find tahini paste near them you can make it by roasting 3 cups sesame seeds in a 350 degrees oven for 10 mins and in a blender , blend with a 1/4 cup of vegetable oil on high speed. I never tried this because I always have tahini paste available, but I read that you need a powerful blender to do it.
Some chopped parsley and olive oil for garnish.

Directions:

In a 450 degrees oven,  roast eggplant for 25-30 mins, turning it halfway.
Wrap the eggplant with aluminum foil and let it rest for 10 mins. ( this will make it easier to peel).
After it rests, peel eggplant.




In a blender , blend eggplant ( cut in pieces) with salt , lemon juice,garlic and tahini sauce.
Garnish with chopped parsley and olive oil and serve with pita bread.

Hope this helps

Delicious savory fried pie which is a popular appetizer in the middle East, It also can be stuffed with ground meat and pine nuts.I will  post the recipe later on. What I like about these pies is that you can prepare them in the morning and put them in the fridge until you ready to fry them, and you can also make a big batch and freeze them .

Ingredients:

For Dough:
2 1/2 cups all purpose flour
1 tsp sugar
1 tsp salt
1 egg
1/2 stick butter ( 4 tbs) heated for 15 sec in microwave
1/2 cup water

For Stuffing:

2 cups mozzarella cheese ( thick style)
1/4 cup chopped flat leaf  parsley
1/4 tsp salt
1/4 tsp dried mint
pinch of black pepper
1/2 tsp olive oil

Yields 15 pies.

Directions:

In Food processor or in stand up mixer, put flour, salt and sugar and mix.
Add egg and melted butter and the gradually add water until a ball forms.
Rest dough for 30 mins  in oil coated bowl and cover it, so the dough doesn't dry .

In the meanwhile prepare stuffing
In a bowl mix mozzarella cheese,parsley,salt, pepper and olive oil.




After the dough had rested dust some flour on a hard surface( do not use alot of flour because you want the dough to still stick to each other when forming the crescents it).
Form the dough into a big round circle and using a a cover of  Tupperware ( or anything round that has edges) cut circles through the dough.


Take the irregular shaped dough out and roll it and let is rest for about 15 mins .

Now put some stuffing in the circle slightly to one side but keep it away form the edges.




Then close the dough as if forming a semi circle and then with holding the bottom part and pulling it up with a twisting motion all the way until it closes. ( you can also using a fork dipped in egg wash to seal the edges , although i don't know how would the cheese hold in there while frying).I will also post a video on how to close the pies.


After you finish all the pies and after the leftover dough from the previous circle has rested for 15 mins. repeat the previous steps.

Heat fryer to 350 degrees and deep fry pies until light golden brown.