Cheese and Tomato Puffs

Ingredients

500 g./1 lb. 4 oz. puff pastry sheet, thawed if frozen
A handful of cherry tomatoes

For the filling:

300 g./10.5 oz. feta cheese
½ cup black olives, pitted and roughly chopped
¼ cup olive oil
A dash of dried oregano

Directions:

In a bowl, mash the feta cheese with a fork, add the olive oil, olives, and dried oregano. Mix well.
Lightly grease about 20 mini muffin tins.
Preheat the oven to 200°C/400°F.
Over a flour surface unroll the pastry sheet. Divide it into 20 circles large enough to cover the bottom and sides of each muffin tin.
Fully line each muffin tin with a pastry circle. Press the pastry to fit.
Place a tablespoon of the filling in each muffin tin.
Top each muffin tin with a cherry tomato.
Bake in the oven for about 12-15 minutes, until the crust is puffed and golden.
Garnish with basil leaves, optional.

Avocado Banana Shake

My youngest son thought that an avocado banana shake sounded a little bit weird. "But just try it" I urged. A few sips and he ended up asking for more. It makes a great drink after a workout or run. It is a great source for protein and good fats.

4 cups soy milk
3 medium-sized avocados, peeled and pitted
4 bananas
3 small tins of sweetened condensed milk (3 oz./78 g. each)
1 cup of ice
A drop of banana flavoring

Directions:

In a blender combine avocado, bananas, sweetened condensed milk, soy milk, banana flavoring if used, and ice. Blend until smooth. Serve chilled. Can be topped with some pine nuts.
Note: If you don't have a sweet tooth, no need to add all the sweetened condensed milk.

Kamounit Banadoura

A southern Lebanese dish that calls for tomatoes, onions, bulgur, extra virgin olive oil and kibbeh spice. Rich in vitamins, minerals, fibers and unsaturated fatty acid (from the olive oil). A wonderful combination of earthy ingredients. From earth to the table.
Ingredients:

1 kg./2lb. 4oz., finely diced
½ cup fine bulgur
2 medium-sized onions, finely chopped
⅓ cup olive oil
1 teaspoon salt
A dash cayenne pepper
4 sprigs fresh mint
1 tablespoon fine bulgur
I tablespoon kibbeh spice (follow the recipe below)
Kibbeh spice … a mixture of spices that is unique to southern Lebanon. You can buy it from Middle Eastern groceries or prepare your own blend at home. The most common blend usually contains the following:

1 tablespoon cumin seeds
4 dried edible rosebuds
½ teaspoon dried basil
½ teaspoon dried marjoram
¼ teaspoon dried mint
2 black pepper corns
A dash of allspice
 

Mix together and store for multiple uses in an airtight container.
Directions:
Mix the diced tomatoes with ⅓ cup of bulgur. Refrigerate for one hour.
Using the food processor, blend half of the onions, mint leaves, 1tablespoon of bulgur and kibbeh spice. This is called the cumin fusion.
Mix the remainder of the onions with the tomatoes and bulgur.
Add the cumin fusion to it and mix with a fork.
Add the salt and olive oil to the mix
Place in a serving bowl and garnish with mint leaves. Serve it with pita bread. Enjoy!

Fattoush

Fattoush

Fresh vegetables, toasted or fried pita bread, and a bright dressing composed of freshly squeezed lemon juice, pomegranate molasses, and olive oil – Fattoush – my favorite Lebanese salad.

Ingredients:

2 cucumbers, cut into slices
1 small onion, cut into rings
1 parsley bunch, finely chopped
1 green bell pepper, finely diced
5 leaves of lettuce, shredded
3 radishes, sliced into discs
½ mint bunch, use the leaves only
2 leaves cabbage, shredded
1 leaf red cabbage, shredded
4 medium-sized tomatoes, diced

For the dressing:

1 garlic clove, crushed
⅓ cup extra virgin olive oil
¼ cup freshly squeezed lemon juice
2 tablespoons pomegranate molasses
1 teaspoon salt
1 large loaf pita bread, or 2 small pita breads

Directions:

Cut the pita bread into medium squares and toast in the oven. For a crunchier and richer flavor, pita squares can be fried instead.
Mix all the vegetables in a big salad bowl. Add the garlic, olive oil, lemon juice, salt, and pomegranate molasses.
Add the toasted or fried pita bread to the salad. Mix and serve immediately!

Shrimp Kabsa

Shrimp Kabsa

It is no secret that I love to host dinner parties.  I love the warm atmosphere, the good food, the beautiful table setting and most of all love bringing friends together over delicious food.  I simply love the sense of connection and the conversation that flows around a dinner table.  Yesterday my guests were blown away by how great the food tasted.  So I thought to share one of the main dishes I served “ Shrimp Kabsa”.  Kabsa is one of the most popular dishes in the Gulf region.  There are various methods to prepare this dish.  The following is an easy and very delicious recipe.  The recipe captures its wonderful flavors from the cumin powder, chili powder and dried lime(loumi).  The dish is flavored with stewed tomatoes, onion and garlic, and served with a tomato sauce on the side.  This recipe can be customizable to your taste.  You can swap out the shrimp for canned tuna or cooked fish.  I hope you do give this recipe a try, and I am pretty sure you will find yourself coming back to this dish again.  Happy eating!

Ingredients:

2 kg. /4 lb. 8 oz. shrimp, peeled, deveined with tails left intact, washed and drained

4  red onions, finely chopped

2 1/2 cups long grain rice (I used Uncle Benz), rinsed and drained

750 g. /1 lb. 10 oz. fresh tomatoes, diced (no need to peel)

2 teaspoons salt

7 garlic cloves, crushed

1 teaspoon cumin powder

1 teaspoon chili powder, or to taste

1/3 cup canola oil

1 dried lime (loumi / loomi), grated ( using a grater)

4 1/2 cups water

For the sauce:

1 onion, finely chopped

1 kg. /2 lb. 4oz. tomatoes

5 garlic cloves, crushed

1 tablespoon canola oil

A pinch salt

A dash chili powder

 

Directions:

Add the oil to a large pot, place over medium heat and stir-fry the shrimp for 4 minutes.  Remove with a slotted spoon and set aside.

To the same pot, add the onions and stir to a slightly brown color.

Add the garlic, tomatoes, salt cumin powder, grated lime and chili powder.  Cook for 5 minutes.

Add the rice and water and stir.

Cover the pot and reduce the heat to low upon boiling, and simmer for 20 minutes.  Add the sautéed shrimp on top of the rice.  Cover the pan and simmer for another 15 minutes or until the rice is fully cooked.

Meanwhile prepare the sauce:  Place oil in a skillet over medium heat and sauté the onion until tender.

Grate the tomatoes and add to the onion.  Stir in the crushed garlic, salt and chili powder.  Simmer for 1 minute.  Serve the sauce with the shrimp kabsa.

You can add ½ cup of fried pine nuts on top of the rice, optional.

The dried lime (loumi) gives the dish a unique, deep flavor.  It can be found at Middle Eastern specialty stores.