Mediterranean Diet

As Valentine’s Day approaches, Nouri’s will be showcasing their array of sweets and desserts for this holiday focused on love. Valentine’s Day is not only a holiday to celebrate your spouse or significant other, but also friendship and family. Here at Nouri’s, we are focused on offering the best sweets and desserts so that you, our valued customers, can fully enjoy the moments with your loved ones.  One particular dessert that is very popular is baklava. With many recipes spanning various different countries, it can be agreed that this dessert is a memorable one that will enhance any time spent with others. The delicious layers of fillo dough baked to a perfect crunch as well as the nuts nestled in the middle of the fillo dough, and then covered with a delicious sweet syrup, this dessert may seem like a tough one to master but in actuality, is fairly simple. Nouri’s offers both options for our customers. We carry all the ingredients needed to make this decadent dessert as well as offer the dessert ready to go. In fact, we bake our family’s baklava recipe in our cafe right next door to the supermarket. Whether you buy the ingredients to make at home or decide to buy baklava ready to eat, you will surely not regret it!

Below is the recipe for baklava from our family to yours…

 

 

Baklava Recipe

2 Packs of Fillo Dough #4

1 lb Butter (melted)

1 lb pistachio or walnut- chopped

2 tbsp Sugar

2 tbsp Cinnamon

Syrup

1lb Sugar

1 cup water

1 tsp lemon juice

1 tsp rose water

 

1. Preheat oven to 375 degrees

2. Coat the bottom of a tray with a little bit of melted butter

3. Use the 1st package of fillo dough on the bottom.

4. Make the nut mix by adding some sugar and cinnamon

5. Evenly distribute the nut mixture over the fillo dough

6. Use the 2nd package of fillo dough over the nuts mixture.

7. Cut the baklava into square of whatever shape and size desired

8. Pour the rest of the melted butter over all parts of the baklava

9. Bake for approximately 1 hour and 15 minutes or when fillo dough begins to look golden brown

While your baklava bakes, make the syrup

  1. Boil the sugar and water together
  2. Once it starts boiling, add the lemon juice and the rose water
  3. Boil the syrup for about 10 minutes

Final Step: Take out the baklava and add the syrup all over, keep some on the side for anyone who may prefer it a bit sweeter.

 

Wishing all a very Happy Valentine’s Day!

Nouri’s

 

 

 

 

 

 

 

 

 

 

 

Fattoush

Authentic Lebanese Fattoush salad

A lot of people only think of tabbouleh once you talk about Lebanese salads. It’s a fact that this parsley-bulgur blend is common but, fattoush is a favorite of many. It may be unpopular in the U.S but a it a delight in Lebanon, enjoyed by a great number.
The definitive taste of fattoush is from the sumac and pomegranate molasses — sweet-sour syrup found in Nouri Brother Middle Eastern markets. The veggies have to be glistening from the molasses and meticulously spotted with specks of the sumac. Sumac is becoming more available in American grocery stores. It’s an amazing tart spice which comes from a little red berry that grows wild all through Lebanon. You can buy it in the Middle East segment of a number of retail store and some spice sections of specialized stores; however it doesn’t compare to buying it in Lebanon.
Most additional ingredients are equally sliced or diced to look like an American chopped salad. The main components are purslane (baqleh in Arabic) — a somewhat lemony micro-green which you can find seasonally at farmer’s markets or specialty stores in the U.S. It gives an incredible freshness when mixed with the romaine lettuce. In case you can’t find it make use of arugula or watercress as a substitute or just stick with the romaine.
The extra featured ingredients in fattoush include cucumbers. In Lebanon, there are actually some fantastic small seedless cucumbers that have a soft, tender peeling. The perfect replacements are English seedless cucumbers which have become increasingly available in U.S. grocery stores, or small cucumbers which are used to make pickles.
Other fattoush ingredients are tomatoes, onions, green pepper, radish, fresh parsley and fresh mint. The sumac is sprinkled over the salad and used in the dressing, which is usually made with lemon juice, olive oil and pomegranate syrup. In a few parts of Lebanon, the fattoush dressing is made with red vinegar as opposed to lemon juice, or a mixture of lemon juice and red vinegar — alongside the olive oil and pomegranate syrup.
What’s good about it?
Absolutely everything! The health advantages from consuming a diet packed with vegetables and whole foods like the Fattoush salad include weight loss, reduced insulin secretion – better sport performance as well as a lower risk of diabetes, heart disease, hypertension and most cancers. Veggies and whole foods are low in calories but still fill you up, giving your system nutrient-dense macro- and micronutrients in order to function at the best possible level. Also raw garlic and grind black pepper have antibacterial and anti-inflammatory properties which help improves digestion.
Salad ingredients
1 head romaine lettuce, torn into bite-size
3 small radishes, trimmed, thinly sliced
2 small cucumbers, halved and chopped
1 large tomatoes, diced
1 red onions, chopped
1/2 red pepper, seeded and thinly sliced or chopped
1-2 tablespoon sumac
2 Nouri’s pita breads split, toasted or fried and torn into bite-size pieces

Fattoush Dressing:

2 tbsp of Cortas Pomegranate Molasses
2 tbsp of red wine vinegar
1/4 cup extra virgin olive oil
1 lemon or lime
1 tbsp of crushed garlic
2 tsp sea salt

optional for more greens add:
1 cup arugula
1/4 cup chopped fresh flat-leaf parsley
1/4 cup chopped fresh mint

Lebanese olive oil, Lebanon is well-known for its luxurious olive orchards dating back hundreds of years. The country is a haven for a number of the most ancient olive trees on earth, most of which date back over 1,500 years. Even though the origin of the olive tree is unknown, several studies shows that the olive was first grown on the shores of the Mediterranean along the coasts of Lebanon and Palestine and the Phoenician were the first to domesticate and adapt the wild olive tree to cultivation.  Since 1600 BC, Phoenicians brought in the olive tree to Greece and then to Italy, France, Spain and lastly North Africa. Olive trees take up an area of 563 km2 (56,300 ha) in Lebanon, which is 5.4% of the country’s area, or 8% of entire farming lands. Lebanon’s olive trees are largely rain-fed. Only 8% of the olives grown area is irrigated. This is primarily on account of the somewhat plentiful rainfall in the country.

Lebanise Olive OilAround 70% of the olive cultivated is for the production of olive oil and the leftover is destined to the production of table olives. The Lebanese olive oil output of Lebanese olives amounts from 18-25%. In addition olives harvested in October and November deliver higher yields than those grown earlier or later on in the season. The milling procedure also has an effect on yields: modern mills remove between 8-12% more oil from the olive inclusive of oil that must be processed, and pomace oil.

Diverse qualities of olive oil are produced, the perfect being extra virgin olive oil. Extra virgin lebanise olive oil need to be made by olives that are totally free of any kind of disease, harvested at the ideal time, and processed right away. If the olives are selected from the ground rather than the tree, the quality of the final oil is jeopardized. No chemicals need to be put into the oil, and the last oil has to pass many tests and meet numerous strict standards, to be considered extra virgin.

 

Health Benefits:Lebanise Olive Oil

The Lebanese olive oil has a numerous health benefits; possessing an abundance of health protective nutrients. Also Olives have many variations and distinct shade of colors and are the cornerstones of the Mediterranean diet which are considered some of the healthiest diets all over the world.

Although a diet full of saturated fat may likely add to the risk of diseases, healthy fats in our every day diet like olives and olive oil protects from numerous chronic diseases like diabetes, high blood pressure, heart diseases and cancer. Additionally, olives and their oil hold a great deal of antioxidants that is one of the components responsible dealing with inflammation with powerful health advantages. Also they are an excellent source of Vitamin E and K and carotenoids and are popular for their role in defending, nourishing and hydrating the skin and hair.

After knowing the health benefits of olives and olive oil, make sure to add them in your diets always but remember that ‘’moderation is key” because of their high caloric content.

Olives could be included in salads, Tabouleh, Muhammara, and in numerous tasty recipes with pasta, fish, potato, cheese and pita bread. Also they are used to make spreads and tapenade. Don’t just worry about the fats, olive possess healthy fats compared to other fats. Nouri Shopping Center carries over 20 brands of Olive Oil