Author Archives: shehryar

img_sal-concom

Servings: 4 people (1/2 cup serving)

 

Ingredients:

  • 2 cups plain low fat yogurt
  • 2 cups cucumber (Mediterranean)
  • juice of one lemon
  • 2 tablespoons dried mint
  • fresh mint
  • 1 clove garlic
  • ½ teaspoon salt
  • ¼ teaspoon peppe

 

Preparation:

  1. Peel and cut the cucumbers into small cubes
  2. Peel and crush the garlic
  3. Put the yogurt in a salad bowl and stir in the garlic, salt, mint and cucumber.
  4. Mix the salad

 

Nutrition Information:
Serving size: ½ cup
Calories: 100
Fat: 2.4 g
Carbohydrates: 14 g
Sugar: 9.3 g
Sodium: 380 mg
Protein: 7 g
Cholesterol: 10 mg

Kibbeh NayehServings: 6-8 people

 

Ingredients:

  • 2 Lb. of boneless lamb (upper leg)
  • 1/2 cup of fine Burghul (cracked wheat)
  • 1 small white onion
  • punch leaves fresh green mint
  • 10 leaves of green Marjoram (Mardakoush)
  • 1/2 teaspoon of 7-spices
  • 1/2 teaspoon of Cayenne pepper
  • 2/3 teaspoon of salt
  • 1/2 teaspoon of ground cinnamon
  • High quality olive oil

 

Preparation:

  1. Degrease meat
  2. Peel the onion
  3. In a food processor, chop half of the onion and add 1 tablespoon of the Lebanese 7 spices. Add half of the meat and some salt. Mix. Add 2 ice cubes to obtain a creamy mixture. When the mixture has thickened and sticks to the bowl, repeat with the remaining meat.
  4. Wash the bourghol in cold water and wring it well. Add the bourghol to the meat.
  5. Mix the preparation by hand, add all spices.
  6. To serve the kibbeh nayeh: Drizzle with a little olive oil and serve with pita bread, white onions and fresh mint.
Lebanese MUHAMMARA

 

Servings: 10 people

 

Ingredients:Lebanese MUHAMMARA

  • 3 fresh red peppers
  • 2/3 cup fine fresh bread crumbs
  • 1/3 cup walnuts, toasted lightly and chopped fine
  • 3 garlic cloves, minced and mashed
  • 1/2 teaspoon salt
  • 1 tablespoon fresh lemon juice
  • 2 teaspoons pomegranate molasses
  • 1 teaspoon ground cumin
  • 1/2 teaspoon dried hot red pepper flakes
  • 3/4 cup extra-virgin olive oil
  • toasted pita bread triangles as an accompaniment

 

Preparation:

  • Blacken or roast the peppers in the oven (turn them regularly). Let them cool. Remove the skin and the seeds.
  • Toast the walnuts and cumin seeds in a skillet. Leave to cool.
  • Mix peppers, nuts, cumin, salt, garlic, lemon juice, breadcrumbs and molasses in a food processor until the texture is smooth.
  • While continuing to mix, slowly add the olive oil. Taste and adjust seasoning if necessary.
  • Keep refrigerated.
Nutrition Information:
Serving size: 1
Calories: 250
Fat: 6 g
Carbohydrates: 18 g
Sodium: 160 mg
Protein: 4 g
Cholesterol: 0 mg

 

Lebanese Spiced Potatoes Batata Harra

Lebanese Spiced Potatoes Batata Harra

Ingredients:

  • 1 lb. of fresh potatoes (16 oz)
  • 1 cup of chopped parsley
  • 1 onion
  • Olive oil
  • Salt
  • Sweet pepper
  • Hot Cyan Pepper

 

Preparation:

  1. Peel and finely chop the onion
  2. Heat the olive oil
  3. Add potatoes with onions
  4. Add fresh garlic, parsley, salt, pepper and Cyan Pepper.
  5. Mix the Potato, serve hot