Lebanese Tabbouleh

This is made in many different ways. Here I increased the bulghur wheat portion to make it meatier by following the cooking instructions on the box.   Below I will give you the recipe that technically is the original recipe for tabbouleh.  It is courtesy  of Culina Mundi by Chef Hussein Fakih.

Lebanese Tabbouleh

  • Difficulty: easy
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Ingredients

4 bunches of flat- leaf parsely

2 to 3 sprigs of fresh mint

1 medium onion

2 1/4 pound of tomatoes

7 tablespoons of bulghur wheat

1 tsp of salt

1 tsp of pepper

3 lemons

1/3 cup of olive oil

for the garnish:

lemon slices

quartered tomatoes

Directions

Chop the parsley and mint leaves finely. Chop the onion and tomatoes. Mix together in a salad bowl. Sprinkle with the bulghur, salt and pepper. Add the lemon juice and olive oil. Mix all the ingredients together and serve in a deep serving dish. Garnish with the lemons and tomatoes. 

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Lentil Salad with Walnut Oil

This salad can be a meal by itself since it has ham and bacon. Great for a summer lunch! this is courtesy  of Patricia Wells, The Paris Cookbook.

Lentil Salad with Walnut Oil

Ingredients

The Lentils

2 tablespoons of extra-virgin olive oil

1 onion, minced

2 ounces of ham cut into cubes, about 1/2 cup

3 cups or 1 pond of french lentils, such as lentilles du Puy

1 quart if chicken stock

The Vinaigrette

1 tablespoon of French Dijon mustard

2 2 tablespoons of red wine vinegar or sherry vinegar

2/3 cup of walnut oil

1 shallot minced

sea salt and pepper to taste

4 ounces of bacon, cubed

3 tablespoon of chives, minced 

Directions

Add the olive oil to the pan over medium high heat, lower the heat add the onions and ham. Cook for about 5 minutes, till translucent. Transfer to a bowl and set aside.

Place the lentils in a fine-mesh sieve and rinse under cold water. Transfer them to a saucepan and cover with cold water. And bring to a boil. Then remove the pan from the heat and transfer the lentils back to the sieve and rinse again with cold water. Return the lentils to the pan and add the chicken stock. Bring to a boil. Reduce the heat to simmer, and with a slotted spoon skim off the impurities off the top. Let it simmer gently for about 30 minutes . They lentils should be firm in the center.

Meanwhile prepare the vinaigrette. In a large salad bowl add the mustard and vinegar and whisk to blend. Add the shallots and oil and whisk again. Season with salt and pepper. Set aside.

In a non stick pan fry the bacon till crisp. Drain over paper towels and set aside.

Drain the lentils in a sieve, discarding any liquid. place in the salad and toss in the vinaigrette. Let it it for about 10 minutes to absorb the dressing. Add the onion and ham.

Sprinkle with the chives and bacon and taste for seasoning. Serve warm.

Swordfish Shish Kebabs

This recipe was so easy and delicious that I made this twice for dinner in the past few weeks. Do follow the directions and cut out the red part of the fish, it’s a bit tougher than the rest. You may want to use plum tomatoes cut in half and possibly quartered into thick slices or they may fall off.  It can served along with any rice dish. Courtesy of Culina Mundi.

Swordfish Shish Kebabs

Ingredients

3 1/4 pound of swordfish

2 lemons

2 onions

2 large tomatoes

3 green peppers

10 fresh bay leaves

For the marinate:

1 onion

7 tablespoons of olive oil

5 bay leaves

1 tablespoon of tomato paste

2 cloves of garlic

1 tablespoon of lemon juice

1 teaspoon of salt

ground white pepper

Directions

Cut out all the red from the fish. Then cut the fish into cubes, about 1 1/2 inch.

Cut the lemons into wedges. Peel the onions and cut them into wedges. Cut the peppers and tomatoes into wedges and set aside.

For the marinate, grate the onion over a bowl, add the olive oil, bay leaves, tomato paste, crushed garlic and lemon juice. Add salt and pepper and whisk thoroughly.

Place the fish in the marinate. Allow to marinate for 30 minutes.

Alternate the pieces on a skewer. Grill for 3 minutes on each side.

Stuffed Tomatoes and Peppers

This could be a meal by themselves or it would go nicely along grilled meat. It did take longer to cook than what the recipe stated. But, I will place the baking dish on the bottom shelf. I also made a mistake and added to much water and so the sauce was too thin. Only add enough water to reach a quarter of the height of the vegetables. This was courtesy Alexandra Statou, Cooking with Loula

Stuffed Tomatoes and Peppers

  • Difficulty: easy
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Ingredients

6 medium tomatoes

6 green bell peppers

1 1/2 cup of extra virgin olive oil

2 onions, grated

2 cloves of garlic, crushed

3/4 cup of uncooked short-grain rice

2/3 cup of pine nuts, toasted

1/2 cup of dark and golden raisins

1/2 cup of parsley, chopped

1 1/2 tablespoons of dried mint

sugar, as needed

salt and pepper

6 tablespoons of breadcrumbs

1 tablespoon of tomato paste

Directions

Cut a small cap off the tops of the tomatoes and peppers and reserve. Remove the seeds and pith off the peppers and scoop out the inside of the tomatoes using a spoon over a bowl. Place the hollow tomatoes and peppers in a baking dish ensuring they fit snugly. Puree the tomato pulp in a food processor or blender till smooth.

Add about 6 tablespoons of oil to a pan and add the onions and garlic and cook over medium heat till translucent. Add the pureed tomato, increase the heat, and bring to a boil. Reduce the heat and simmer till thickened. Reserve 2 tablespoons of this tomato sauce in a small bowl to use later. Add the rice, pine nuts, and raisins to the pan. Cook for about 8 minutes, stir often so that it doesn’t stick.

Off the heat add the parsley, mint and 1 teaspoon of sugar, salt and pepper. Stir well.

Preheat the oven to 350 F.

Season the inside of the tomato and peppers with salt and pepper and a pinch of sugar. Fill each with the rice mixture until 3/4 of the way full. About 1 1/2 tablespoons of filling. Add 1 tablespoon of oil to each, then cover with the reserved caps. Brush the outside with oil, and sprinkle with the brad crumbs. Add enough water to fill 1/4 of the height, add the reserved tomato puree and tomato paste to the water.

Bake in the oven for over an hour or until the vegetables are wrinkly like raisins. Add water if it gets dry. 

Fiddlehead and Saffron Soup

I never heard of fiddleheads  until I saw a Laura Calder episode on the Cooking Channel a few years ago. A vegetable that has omega 3 and omega 6 and high in fiber.  I’ve been seeing it a lot at the local grocery store this past month as they are in season. I remembered this soup recipe and that day happened to be a cool rainy day, so I thought, perfect, this will be for dinner tonight.  It was very easy and even though it has cream it tasted very light.

 

 

Here’s the link; http://www.cookingchanneltv.com/search-results.html?searchTerm=fiddlehead+soup