Egyptian Casserole

 Potato wedges are combined with carrots and bell peppers, then topped with a spiced meat sauce and baked until all get crispy.

• 2 tbsp extra virgin olive oil
• 1 cup chopped yellow onion
• 3 garlic cloves, minced
• 1 lb lean organic ground beef or lamb
• 1/2 tsp ground cinnamon
  
• 1/2 tsp powder ginger
• 1/2 tsp turmeric 
• 1/2 tsp powder ginger
• 1/2 tsp turmeric 
• 1 tsp cumin
• 1 1/2 tsp coriander
• 1/2 tsp sweet or hot paprika
• Salt and pepper
• 1 28-oz can peeled tomato
• 1/2 cup water

For Potatoes

• 1 1/2 lb gold potatoes, peeled and cut into wedges
• 3 large carrots, peeled, halved length-wise, then cut into 2-inch pieces
• 1 green bell pepper, cored and sliced into wide strips
• Salt and pepper
• 3/4 tsp allspice
• 3/4 tsp coriander
• Water
• 1/2 cup chopped fresh parsley
  
  

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INSTRUCTIONS

1. Heat oven to 375 degrees F.
2. To make the meat sauce, in a large non-stick skillet, heat 2 tbsp extra virgin olive oil. Add chopped onions and cook, tossing regularly, till translucent. Add garlic and cook for another 30 seconds or so.
3. Add the ground meat (lean beef or turkey), break it up using a wooden spoon. Season with spices, salt and pepper. Cook, stirring regularly, until fully browned.  Now add the peeled tomatoes and water. Using your wooden spoon, smash or break up the tomatoes a bit. Bring to a boil, then lower heat, cover and let the meat sauce simmer for 10 minutes. Check to see if you might like to add a little more water. Taste and adjust salt and pepper.
4. In a 9" x 13" baking, arrange the potato wedges, carrots, and bell peppers. Season with salt and pepper. Sprinkle allspice and coriander. Toss to combine. Add about 3/4 cup water, then top with the meat sauce.
5. Cover the baking pan with foil and bake in heated oven for 30 minutes or so. Uncover and bake for another 10 to 15 minutes on 450 F or until potatoes are golden. Remove from oven and top with fresh chopped parsley.
6. To serve, add a side of rice, if you like. 
   
   
   
   
   
   
   
   
   
   
   
   
   
   

Labneh

Easy Homemade Labneh Recipe. Labneh is Middle Eastern yogurt cheese. A little tangy and super creamy. Takes only a couple steps to make with this easy recipe. 

• 32 oz whole milk yogurt
• 3/4 tsp salt

To Serve

• Extra Virgin Olive Oil
• Za'atar spice or chopped fresh herbs
• Warm pita bread
• Sliced vegetables of choice

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INSTRUCTIONS

1. Pour the yogurt into a large bowl. Stir in salt.
2. Line another large bowl with a linen or muslin towel (or several layers of cheesecloth.) Pour the yogurt mixture into the towel. Pick up the edges of the towel and tie at the top. Hang from a kitchen sink faucet to drain for 24 to 48 hours. (Alternatively, set a large sieve, lined with linen towel over a deep bowl. Add the yogurt mixture. Cover gently with the overhang of the linen towel, or another linen towel. Set aside on the counter, or in the fridge, to drain for 24-48 hours)
3. To serve, spread labneh in a bowl and top with extra virgin olive oil, za'atar spice (or chopped fresh herbs like mint or parsley). Add warm pita and fresh veggies for dipping. Enjoy!

NOTES

• Store labneh in a tight-lid container in the fridge and use as a spread, like any cream cheese. Labneh will keep this way up to 2 weeks. Or, preserve in olive oil for longer. This more labor intensive option works only if the yogurt has been strained for 48 hours forming thicker labneh. At this point, roll the labneh into small 3/4-inch balls. Place on a large tray lined with paper towel, cover with another paper towel and refrigerate overnight. When ready, place the labneh balls in a clean jar and pour excellent quality olive oil, making sure the labneh balls are completely submerged. Cover and refrigerate until needed; it'll be good for months this way. Or leave the jar at room temperature for some weeks (2-4 weeks is safe).

Couscous with pomegranate and lentils

 

• 1 cup puy lentils
• Water
• Salt
• 1 2/3 cup vegetable broth
• 2 cups  couscous 
• 1/2 tsp turmeric spice
• Olive oil
• 8 oz mushrooms, cleaned and sliced
• 1 small red onion, chopped
• 3 garlic cloves, chopped
• 1 1/2 tsp ground cinnamon
• 1 tsp sweet paprika
• 1/2 tsp ground green cardamom
• 1/2 tsp ground coriander
• 1/2 tsp ground cumin
• 1/2 tsp freshly ground black pepper
• 4 tbsp pomegranate molasses
• Juice of 1/2 lemon
• 1 bunch fresh parsley, stems removed, chopped
• 1 bunch fresh mint (about 30 mint leaves), stems removed, chopped
• 5-6 scallions, tops trimmed, chopped (both white and green parts)
• Seeds (arils) of 1 large pomegranate, more for garnish
• 10 Medjool dates, pitted, chopped (figs or dried apricots would work here as well)
• 1 cup gold raisins
• 1/2 cup EACH of shelled chopped pistachios, chopped walnuts, toasted pine nuts.

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INSTRUCTIONS

1. Wash the lentils under cold running water. Drain.
2. Cook the Lentils. Place the lentils in a saucepan and add 3 cups of water. Bring to a boil, then reduce to simmer for 30 minutes until the lentils cook through (they should absorb all the water). Add a pinch of salt and remove from heat.
3. Cook the couscous. While the lentils are cooking, make the couscous. In a saucepan, bring the vegetable broth to a boil. Remove from heat then stir in couscous, turmeric, pinch of salt, 1/2 tbsp olive oil. Cover and let sit 5 minutes to finish cooking. Fluff with a fork and give it a try. If needed, stir in just a little more boiled vegetable broth.
4. Make the mushrooms. In a large skillet, heat 2 tbsp olive oil. Add the mushrooms. Cook for 4 minutes on high, tossing occasionally, until the mushrooms begin to gain color. Reduce heat to medium-high, and stir the onions and garlic and cook a couple more minutes.
5. Now put everything together. In the same skillet, add in the cooked lentils and couscous. Add salt, cinnamon, paprika, cardamom, coriander, and black pepper. Mix the pomegranate molasses and lemon juice with 1 tbsp olive oil, and add the liquid to the skillet with the couscous and lentil mixture. Toss to combine. Cook on medium, stirring regularly until warmed through.
6. Remove from the heat and add the remaining ingredients. You can transfer to a larger mixing bowl, and using a large wooden spoon, mix to combine. Transfer the couscous to a serving platter and garnish with more pomegranate seeds and nuts.

NOTES

• Make-ahead instructions: You can do most of this a day or two in advance. Once you cook the lentils,couscous and mushrooms, you can combine them in the skillet and mix in the spices and pomegranate/lemon juice mixture. Let that all cool off and then transfer to a tight-lid container and refrigerate. It's best to add in the fresh herbs, scallions, pomegranate seeds, nuts, and raisins, when you are ready to serve. If you want to serve the couscous warm, take the couscous-lentil mixture out of the fridge a few minutes before heating. Then resume the process at step #5

Stuffed Zucchini

 

• FOR STUFFING
• 1/2 cup long-grain rice, rinsed well
• 1/2 lb lean ground beef
• 1 small onion, shredded
• 1/3 packed cup chopped parsley
• 1/3 packed cup chopped dill
• 1 can (14.5 oz) diced tomato with juice
• 1/2 cup water
• 2 tbsp extra virgin olive oil
• Scant 1 tsp allspice
• Scant 1 tsp garlic powder
• Salt and pepper

For Zucchini 

• 4 large and very firm tomatoes, divided (3 to be cored and stuffed, and 1 to be sliced)
• 1 small onion, sliced into rounds
• 2 1/2 lb Medium-sized zucchini or Middle Eastern zucchini (about 8 or so zucchini), lightly peeled
• 1 can (14.5 oz) tomato sauce
• 3/4 cup water
  
  

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INSTRUCTIONS

1. In a large bowl, combine the stuffing ingredients of rice, ground beef, shredded onion, fresh parsley, dill, diced tomatoes, water, olive oil, allspice, garlic powder, and salt and pepper. Mix by hand to combine.
2. Now, remove the top of 3 tomatoes and remove the core to hollow out the tomatoes making room for the stuffing. 
3. With a knife, remove the very top of the zucchini, then cut each zucchini in half to make shorter zucchini for stuffing. Now you need to hollow out the zucchini to make room for the stuffing.
4. Insert your corer about 3/4 of the way into the zucchini, making sure not to poke the bottoms. Twist the corer and pull out the zucchini cores or hearts. Do this a few times, and gently scrape the sides of the zucchini until you have hollowed each out making room for the stuffing. You'll want to leave about 1/4 inch rim of zucchini.
5. Lightly oil the bottom of a large deep cooking pan. Slice the remaining tomato and spread over the bottom of the pan. Now add the onion slices and the cores or hearts of the zucchini. Sprinkle with a little salt and pepper.

6. Now, using your hands, gently stuff the hollowed tomatoes with the rice stuffing. Then loosely stuff the zucchini with the rice stuffing about 3/4 of the way (do not over-stuff or crowd the rice stuffing in the zucchini or it will not cook well).

7. Arrange the stuffed tomatoes in the center of the cooking pan, then add the stuffed zucchini (stuffed side up) around them. Tilt the zucchini a little, this helps them cook nicely through using less liquid.

8. Now add the tomato sauce and water. Sprinkle lightly with salt and pepper.Place the pan on the stove and cook on medium-high heat until the liquid starts boiling. Turn the heat down, cover and simmer for for 50 minutes until the zucchini is tender and the rice stuffing is fully cooked.

9.Transfer to a serving platter or individual bowls. Top with the sauce from the cooking pan. Enjoy!

Mujadara (Rice, onions and lentil Lebanese dish)

 Mujadara (mujaddara) is a signature Middle Eastern dish of lentils and rice garnished with crispy onions.

• 1 cup black lentils, sorted and rinsed
• 4 cups water, divided
• 1/4 cup extra virgin olive oil, more for later
• 2 large yellow onions, diced (4 cups)
• 1 tsp kosher salt, more to taste
• 1 cup long-grain white rice, soaked in water for 10-15 minutes and then drained
• black pepper
• Parsley or parsley flakes for garnish

FOR THE FRIED CRISPY ONION GARNISH (OPTIONAL)

• Oil for frying
• 1 large yellow onion cut in very thin rings

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INSTRUCTIONS

1. Place the lentils in a small saucepan with 2 cups of the water. Bring the water to a boil over high heat, and then reduce the heat and simmer, cover until the lentils are par-boiled (10-12 minutes). Remove from the heat, drain the lentils and set them aside.
2. In a large saute pan with a lid, heat the oil over medium-high heat. Add the diced onions and cook until the onions are dark golden brown, darker than typical caramelized onions (about 40 minutes), sprinkle the onions with a teaspoon of salt as they cook.
   
   
   
   
3. Carefully pour the remaining 2 cups of water, bring the water to a boil over high heat, and then reduce the heat to low and simmer for 2 minutes. Stir the rice and par-cooked lentils into the onion mixture. Cover and bring back to a boil. Stir in a healthy pinch of salt and the black pepper. Reduce the heat to low, cover, and cook until the liquid has been absorbed and the rice and lentils are both cooked through (about 20 minutes). Remove from the heat and season with salt and pepper to taste. Serve the Mujadara hot or at room temperature with a drizzle of extra virgin olive oil and parsley garnish, if you like.

4. If you are adding the the fried onions, heat the oil over medium-high heat (to 375 degrees F) in a saucepan. When a small piece of onion bubbles vigorously, the oil is ready. Fry the onions in batches until they are golden brown. Transfer the onions to a paper towel-lined plate or try, and then arrange them on top of the Mjuadara.

5. Enjoy!

Toum (Lebanese Garlic sauce)

 Toum is a bold and creamy Middle Eastern garlic sauce made of garlic, oil, lemon juice, and a pinch of salt with just a little bit of water. You can make this in a snap with the a help of a food processor and one important technique.

Once you master this garlic sauce recipe, you'll be making big batches to store and use in lots of different ways.

INGREDIENTS

  

• ▢1 head garlic
• ▢1 tsp salt
• ▢1 lemon juiced
• ▢1 3/4 cups olive oil
• ▢4 to 6 tbsp ice water

INSTRUCTIONS

• Peel the garlic cloves. Cut the cloves in half and remove the green germ (this is optional).
  
  

  

  
  
• Place the garlic and kosher salt in the bowl of a food processor (a smaller one may work better here). Pulse a few times until the garlic looks minced, stopping to scrape down the sides. Add the lemon juice and pulse a few times to combine (again, scrape down the sides)
  
  
  
  
• While the food processor is running, drizzle the oil in ever so slowly (use the top opening of the processor to drizzle in the oil). After you've used about ¼ cup or so, add in about 1 tablespoon of the ice water. Stop to scrape down the sides of the processor bowl.

4. Keep the processor running and continue to slowly drizzle in the oil, adding a tablespoon of the ice water after every ¼ cup of oil. Continue on with this process until you have used up the oil entirely. The garlic sauce has thickened and increased in volume (it should look smooth and fluffy). This should take somewhere around 10 minute or so.

NOTES

• Cook's Tip: for best results, do not rush the emulsification process. Remember to add the oil very slowly as the processor is running, alternating with a little tiny bit of ice water. If your processor does not have a top opening to drizzle the olive oil, still add the oil very slowly, about a tablespoon or so at a time, and run the processor to whip the garlic well. And again, don't forget to add a bit of the ice water as well. Keep whipping the garlic until you have used up all the oil. Alternating the oil with a small amount of water prevents the emulsion from breaking. 
• Storage: toum can best be stored in a tight-lid jar or container in the fridge for 4 weeks or so. You can also freeze some for later use (do not thaw out, use from frozen). I do prefer the fridge method. 

Baba Ganoush

• 2 beautiful eggplants 
• ▢1/4 cup tahini paste 
• ▢1 lemon, juiced
• ▢1 garlic clove, minced
• ▢1 tablespoon plain Greek yogurt, optional
• ▢Salt and black pepper
• ▢1 teaspoon sumac
• ▢3/4 teaspoon Aleppo pepper or red pepper flakes, optional
• ▢Extra virgin olive oil
• ▢Toasted pine nuts for garnish, optional

INSTRUCTIONS

• First, smoke or grill the eggplant. Turn one gas burner on medium-high. Place the eggplant directly over the flame. Using a pair of tongs, turn the eggplant every 5 minutes or so until it is tender and the skin is charred and crispy on all sides (20 minutes.) The eggplant should deflate and become super tender. supposed to. If you don't have a gas burner you can use a grill. You can also roast the eggplant in the oven (see notes).
• Remove the eggplant from the heat and transfer it to a large colander over a bowl. Allow it to sit and drain for a few minutes until fully cooled and all excess water has been drained (it helps if you open the eggplant up a bit and push on it with a knife or a spoon to help it release its juices).
• Once the eggplant is cool enough to touch, peel the charred crispy skin off (it should come right off). Discard the skin and the stem (don't worry if a few bits of the skin remain, that is just added flavor).
• Transfer the cooked and fully drained eggplant to a bowl. Use a fork to break it down into smaller pieces. Add the tahini paste, garlic, lemon juice, Greek yogurt (if using) salt, pepper, sumac, Aleppo pepper or crushed red pepper flakes. Mix gently with a wooden spoon or a fork until well-combined.
• Cover the baba ganoush and chill in the fridge for 30 minutes to an hour.
• To serve, transfer the baba ganoush to a rimmed serving dish or a bowl. Top with a good drizzle of extra virgin olive oil and toasted pine nuts, if you like. Serve with pita wedges or pita chips and veggies of your choice!
  
  
  

  

  
  

NOTES

• To roast the eggplant in the oven instead: heat the oven to 425 degrees F. Trim the eggplant and cut them in half, then salt it and allow it to "sweat out" excess water for about 30 minutes or so. Wipe it off, and arrange the eggplant on a lightly-oiled baking sheet, flesh side down. Roast for about 40 minutes or until very tender and cooked through. Allow the eggplant time to cool a bit, then using a spoon, scoop up the flesh and place it in a bowl. Follow the recipe from step #4. 
• For best texture, mix the eggplant as directed using a wooden spoon or a fork rather than a food processor. This dip is meant to be creamy but on the rustic side with some texture. 
• Store leftovers in a tightly-closed container in the fridge for up to 4 days. 

Hummus

Homemade hummus is very easy to make and it tastes much better than anything you can buy at the store.

• 1 (15-ounce) can chickpeas or 1 ½ cups (250 grams) cooked chickpeas
• 1/4 cup (60 ml) fresh lemon juice, 1 large lemon
• 1/4 cup (60 ml) well-stirred tahini, see our homemade tahini recipe
• 1 small garlic clove, minced
• 2 tablespoons (30 ml) extra-virgin olive oil, plus more for serving
• 1/2 teaspoon ground cumin
• Salt to taste
• 2 to 3 tablespoons (30 to 45 ml) water or aquafaba, see notes
• Dash ground paprika or sumac, for serving

1. In the bowl of a food processor, combine the tahini and lemon juice and process for 1 minute, scrape the sides and bottom of the bowl then process for 30 seconds more. This extra time helps “whip” or “cream” the tahini, making the hummus smooth and creamy.

2. Add the olive oil, minced garlic, cumin, and a 1/2 teaspoon of salt to the whipped tahini and lemon juice. Process for 30 seconds, scrape the sides and bottom of the bowl then process another 30 seconds or until well blended. Open, drain, and rinse the chickpeas. Add half of the chickpeas to the food processor and process for 1 minute. Scrape sides and bottom of the bowl, then add remaining chickpeas and process until thick and quite smooth; 1 to 2 minutes.

3. Most likely the hummus will be too thick or still have tiny bits of chickpea. To fix this, with the food processor turned on, slowly add 2 to 3 tablespoons of water until you reach the perfect consistency.

4. Taste for salt and adjust as needed. Serve hummus with a drizzle of olive oil and dash of paprika. Store homemade hummus in an airtight container and refrigerate up to one week.

Tabouli

 Traditional tabouli salad recipe with parsley, mint, bulgur wheat, finely chopped vegetables and a zesty dressing.

• 1/2 cup extra fine bulgur wheat
• 4 firm Roma tomatoes, very finely chopped
• 1 cucumber, very finely chopped
• 2 bunches parsley, part of the stems removed, washed and well-dried, very finely chopped
• 12-15 fresh mint leaves, stems removed, washed, well-dried, very finely chopped
• 4 green onions, white and green parts, very finely chopped
• Salt
• 3-4 tbsp lime juice (lemon juice, if you prefer)
• 3-4 tbsp extra virgin olive oil
• Romaine lettuce leaves to serve, optional
  
  

1. Wash the bulgur wheat and soak it in water for 5-7 minute. Drain very well (squeeze the bulgur wheat by hand to get rid of any excess water). Set aside.
2. Very finely chop the vegetables, herbs and green onions as indicated above. Be sure to place the tomatoes in a colander to drain excess juice.
3. Place the chopped vegetables, herbs and green onions in a mixing bowl or dish. Add the bulgur and season with salt. Mix gently.
4. Now add the the lime juice and olive oil and mix again.
5. For best results, cover the tabouli and refrigerate for 30 minutes. Transfer to a serving platter. If you like, serve the tabouli with a side of pita and romaine lettuce leaves, which act as wraps or "boats" for the tabouli.