Tuesday, April 18, 2017

Greek Mezze Platter Recipe

Greek Mezze Platter

Recipe courtesy of Ina Garten
Show: Barefoot Contessa: Back to Basics
Episode: Cooking for Jeffrey: Back to School Surprise

Total:4 hr 15 minActive: 15 min
Yield: 8 servings
Level: Easy


Marinated Herbed Feta, recipe follows
6 roasted red peppers, store-bought
8-10 stuffed grape leaves, store-bought
1 cup hummus, store-bought
1 tablespoon pine nuts, toasted
Good olive oil
Toasted Pita Chips, for serving, recipe follows
4 sprigs of fresh thyme

Marinated Herbed Feta:

1 1/2 teaspoons dried thyme
1/2 teaspoon dried fennel seeds
1/2 teaspoon crushed red pepper flakes
1 1/2 pounds Greek feta, drained and sliced 1/2 inch thick
3 sprigs fresh thyme
1/2 cup green olives with pits, such as Cerignola
1/2 cup good olive oil
Kosher salt and freshly ground black pepper

Toasted Pita Chips:

4 loaves pita bread


Artfully arrange the marinated feta, red peppers, stuffed grape leaves and a small bowl filled with the hummus on a platter. Sprinkle the pine nuts over the hummus and add a drizzle of olive oil. Place the pita chips on the platter and arrange the sprigs of thyme over the red peppers, for decoration.

Marinated Herbed Feta:
Combine the dried thyme, fennel seeds, and red pepper flakes in a small bowl. Lay the feta slices overlapping on a 9 × 9-inch square serving plate.

Sprinkle the feta with the entire herb mixture. Nestle the thyme sprigs and olives among the feta slices. Drizzle with the olive oil and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Cover the dish with plastic wrap and refrigerate for at least 4 hours. Serve at room temperature.

"Make It Ahead" by Ina Garten © Clarkson Potter 2014. Provided courtesy of Ina Garten. All rights reserved.

Toasted Pita Chips:
Preheat the oven to 350 degrees F.

Slice the pita bread into 8 triangles and place them on a sheet pan. Place the sheet pan in the oven and toast the bread for 10 minutes.

Monday, April 10, 2017

Fatteh Tahini Chickpeas with Yoghurt Recipe

 Fatteh Tahini Chickpeas with Yoghurt

Course Lent Dish, Main Dish | Cuisine Lebanese | Servings 4 full portions |  Prep Time  10 minutes | Cook Time 15-20 minutes


2 cans Chick peas Drained and washed with fresh water
1 cup Tahini Sauce
1/2 cup Water
500 gr Plain Yogurt Lebanese or Mediterranean
1 loaf Lebanese Pita Bread Toasted and broken in small pieces
1/2 tsp Lebanese 7-Spices
Salt to taste

For Toppings

3 tbsp pine kernels Fried. Add the quantity if you are a fan of nuts in the food like me.
1 tbsp garlic mashed
1 1/2 tbsp butter unsalted
1 tbsp Vegetable oil


  1. Prepare the Tahini Sauce as per my recipe "How to Make Tahini Sauce". Meanwhile toast the bread, and mash the garlic.
  2. Over medium heat, mix the Tahini Sauce with the Chick Peas while adding water gradually. Season with the 7-Spices and salt, and cook for 10 minutes, stirring occasionally, while you fry the Pine Kernels.
  3. Heat the oil and the butter, add the spoon of garlic, and fry softly over medium heat until it gets a yellowish golden look and a crispy texture. It should take few seconds. Set aside in the frying pan.
  1. You have the option to pour the Chickpeas with its Tahini sauce into 4 soup plates or into one deep serving plate.
  2. In any case, cover with a layer of small pieces of toasted bread. Follow with a generous layer of plain yogurt.
  3. Top it with the fried pine kernels, and pour on the fried garlic with its warm oil-butter liquid.
  4. To be consumed at once. The particularity if this dish is in the duality of warm and cold, and of the crispiness and softness.
Recipe Notes

You may prepare this dish ahead of time. At the time of serving, fry the garlic while warming the chickpeas, and then layer up all.

Saniora's palace bread (Aish el saraya) recipe

Saniora's palace bread (Aish el saraya)

6:00 Prep | 0:15 Cook | 12 Servings | Capable cooks

Super Food Ideas

A traditional Egyptian Palace Bread. It may be simple to prepare, but it's full of love


10 slices white bread, crusts removed, toasted
2 1/2 cups milk
1/3 cup caster sugar
600ml thickened cream
1/3 cup cornflour
2 teaspoons rosewater (see notes)
1 cup chopped pistachio kernels (see notes)

Rosewater Syrup

2/3 cup caster sugar
3 teaspoons lemon juice
3 teaspoons rosewater


Make Rosewater Syrup: Place sugar, juice and 2/3 cup water in a medium saucepan. Stir over low heat for 3 to 4 minutes or until sugar dissolves. Increase heat to high. Bring to a simmer. Remove from heat. Stir in rosewater. Cool for 10 minutes.

Place 1/2 the bread in a 5cm-deep, 17cm x 26cm (6-cup-capacity) baking dish, cutting to fit. Pour 1/2 of the syrup over the bread in the dish. Top with remaining bread, cutting to fit. Drizzle with remaining syrup.

Place milk, sugar, cream and cornflour in a medium saucepan over medium-high heat. Cook, stirring constantly, for 6 to 8 minutes or until mixture boils and thickens. Stir in rosewater. Pour over the bread in the dish. Sprinkle with pistachio. Set aside to cool for 20 minutes. Refrigerate overnight or until set. Serve.


You'll need to start this recipe 1 day ahead.

You could use rosewater essence instead. Use 1 teaspoon of essence in the cream mixture and 2 teaspoons in the syrup.

Toasted almonds or hazelnuts would also work well in this recipe.

Author: Saniora Malak Image credit: Andrew Young Publication: Super Food Ideas

Thursday, March 23, 2017

Barbecue chicken with Persian rice salad recipe

Barbecue chicken with Persian rice salad

0:15 Prep | 0:10 Cook | 4 Servings | Capable cooks


Turn on the BBQ for these easy spiced chicken thighs served with sweet and nutty Persian rice.


1 1/2 cups (300g) basmati rice
1 teaspoon ground turmeric
8 small Coles RSPCA Approved Chicken Thigh Fillets
1 tablespoon extra virgin olive oil
1 teaspoon ground cumin
1/3 cup (55g) currants
8 dried apricots, thinly sliced
1/4 cup (35g) pistachio kernels, chopped
2 tablespoons toasted pine nuts
1/2 cup (140g) Greek-style yoghurt
1/4 cup fresh mint leaves, chopped
1/2 small garlic clove, crushed


Place the rice, half the turmeric and 2 1/4 cups (560ml) water in a medium saucepan. Bring to the boil. Reduce heat to very low. Cover and simmer for 10 mins or until liquid is absorbed. Set aside, covered, for 2 mins. Transfer to a large bowl.

Meanwhile, place chicken in a glass or ceramic dish. Combine oil, cumin and remaining turmeric in a bowl. Drizzle over chicken. Season. Toss to coat.

Heat a barbecue grill or chargrill on medium. Cook chicken for 4-5 mins each side or until cooked through.

Add currants, apricot, pistachio and pine nuts to the rice. Season. Stir until well combined. Combine yoghurt, mint, garlic and 1 tbs water in a bowl. Season.

Divide the rice salad and chicken among serving plates. Serve with the yoghurt mixture.

Middle Eastern Bulgur Salad Recipe

 Middle Eastern Bulgur Salad

Prep Time 15 min
Total Time 45 min
Servings 4

Stuff tomatoes with a global vegetarian salad mix of bulgur, garbanzos, cucumber and feta.


1 cup boiling water
3/4 cup uncooked bulgur
1 can (15 oz) Progresso™ chickpeas (garbanzo beans), drained, rinsed
1 small cucumber, chopped (1 cup)
8 medium green onions, thinly sliced (1/2 cup)
1/2 cup crumbled feta cheese (2 oz)
1/4 cup chopped fresh parsley
2 tablespoons lemon juice
2 tablespoons olive or vegetable oil
1/2 teaspoon salt
4 medium tomatoes


1. In small bowl, pour water over bulgur. Let stand 30 minutes.

2. Meanwhile, in large bowl, mix remaining ingredients except tomatoes. Core tomatoes. Make 4 cuts in each tomato from top to bottom without cutting all the way through bottom of tomato. Place tomatoes on individual plates.

3. Stir bulgur into bean mixture; spoon into tomatoes.

Adopted from Petty Crocker

Monday, March 13, 2017

Turkish Cheese and Herb Cigars Recipe

Turkish Cheese and Herb Cigars

Sometimes a cigar is just a cigar...except when it is crisp, golden-brown phyllo wrapped around a mix of cheese and herbs. Then it's perfect party fare. Don't be tempted to overstuff the cigars: the smear of salty filling is just enough to balance the layers of phyllo, and excess filling will leak while baking. Rolling the cigars takes a little time, so try making them ahead and freezing them in an airtight container. Bake them right from the freezer, and eat them piping hot.

Recipe courtesy of Food Network Kitchen

Total: 55 min
Active: 30 min

Yield: 12 cigars

Level: Easy


4 ounces farmer's cheese
2 ounces feta, crumbled
1/4 cup shredded part-skim mozzarella
1 large egg
3 tablespoons finely chopped fresh parsley
2 tablespoons finely chopped dill fronds
1 tablespoon chopped fresh chives
1/2 teaspoon grated lemon zest
Freshly ground black pepper
Six 16- to 17-by-12-inch sheets phyllo dough, thawed according to package directions (see Cook's Note)
6 tablespoons unsalted butter, melted

Add Checked Items to Grocery List


Preheat the oven to 400 degrees F. Mash the farmer's cheese, feta and mozzarella together in a bowl using a fork. Work the egg in with the fork, then stir in the parsley, dill, chives, lemon zest and a large pinch of black pepper.

Put a damp, clean towel on your counter. Unfold the phyllo sheets on top and cover with another damp, clean towel.

Put 1 sheet of phyllo on a cutting board with the long side closest to you and brush lightly with butter. Top with another sheet of phyllo and brush lightly with butter. Top with a third sheet of phyllo and brush lightly with butter. Cut the phyllo in half crosswise, then cut each half horizontally into thirds. Place the rectangles on a baking sheet and set aside. Repeat with the remaining phyllo.

Working with one buttered phyllo stack at a time, spread a heaping tablespoon of cheese along the long edge of each rectangle, leaving a 1/2-inch border at each end. Fold the sides over the filling, then roll up from the bottom edge of the phyllo. Transfer rolled cigars to a baking sheet seam-side down and brush each with a little butter. Repeat with the remaining phyllo, filling and butter.

Bake the cigars, rotating the pan halfway through, until crispy and golden-brown, about 25 minutes. Transfer to a serving platter and serve.
Cook's Note

Phyllo sheets vary in size slightly. They come in large sheets like the one in the ingredient list above or half that size. The large sheets vary in size by an inch or two. Regardless of variation, the most important thing is that you get 6 equal rectangles out of each set of 3 large sheets.

Wednesday, February 22, 2017

Lebanese Mtabal Eggplant Salad Recipe

Lebanese Mtabal Eggplant Salad

A dish of all season, refreshing in hot summer days, great companion of grills, and suitably appealing for your Christmas dinner celebration!

It is refreshing indeed, and delicious and nutritious. We love it with Lebanese Pita Bread, as a salad for grills, as a side dish or in the Mezza menu. Adopted from Easy Lebanese Recipes.

Servings 5 portions
 Prep Time  20 minutes
Cook Time 10 minutes


2 Eggplant (medium) peeled and cut roughly
2 Fresh Tomato diced
1 Green pepper diced small
5-6 Spring onions (without the stems), sliced finely
2 cloves garlic crushed
1/2 bunch Fresh parsley chopped; leave 2 tbsp aside for garnishing


1/2 cup Lemon juice
1/4 cup olive oil extra virgin
Salt & Pepper

To Garnish (Optional)

1 tbsp tomato (small) diced
1-2 tbsp Pomegranate berries


  1. Cook the eggplant pieces in the microwave for 10 minutes. Remove and mash with a fork. Chill i n the fridge for 10 minutes while you chop your vegetables and prepare the dressing.
  2. In a cup, mix the dressing ingredients.
  3. Add the crushed garlic to the eggplant, and blend well with a spoon. Add the remaining vegetables, combine well, pour on the dressing and mix well without smashing the tomatoes.
  4. Transfer into a serving plate, and garnish with diced tomato and chopped parsley.
Recipe Notes

Don't have a microwave?

Make few incises in the Eggplants (unpeeled), roast them in the oven, then skin them off, and mash coarsely.


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