Recipes

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

قلقاس

Kolkas قلقاس

Kolkas Stew with Lamb Recipe

Eating Taro (Kolkas) or (قلقاس) is an Egyptian recipe, also eating Kolkas is a must on January 19 which is a Coptic holiday celebrating Epiphany (عيد الغطاس).

Kolkas commonly refers to the plant Colocasia esculenta, the most widely cultivated species of several plants in the Araceae family which are used as vegetables for their corms, leaves, and petioles.

Taro or Kolkas is native to Southern India and Southeast Asia as well. Kolkas can be found fresh (in season) or frozen all the time at Nouri Brothers.

Kolkas is normally cooked as a stew and usually cooked with lamb.

 

قلقاس
Ingredients: Servings: 6-8 people 

  • 2 Lb. lamb chump chops
  • 4 Lb. taro (Kolkas) fresh or 2 bags (Frozen)
  • 2 tbsp olive oil or Pure Butter
  • 1 large onion, chopped
  • 1 bunch coriander, stems and leaves chopped
  • 3 silverbeet leaves, thinly sliced
  • 6 garlic clove peeled fresh
  • White rice and lemon wedges, to serve (don’t forget the Pita Bread)

 

 

Preparation:

  1. Trim lamb of excess fat and cut into 2 inches cubes. Peel the kolkas, cut into 1 Inch cubes, and place in a bowl of water add salt to prevent Kolkas Stew with Lamb Recipebrowning.
  2. Heat olive oil in a large saucepan over high heat. Add onion and lamb, and cook, stirring, for 5 minutes or until lamb starts to change color.
  3. Add cups of water and bring to the boil, skimming any fat from the surface. Reduce heat to low and cook for 20 minutes. Add drained Kolkas and cook for a further 25 minutes or until lamb and taro are tender.
  4. Meanwhile, to make sauce (taliya) heat oil in a frying pan over medium heat.
  5. Add garlic and ground coriander, and cook, stirring, for 3 minutes or until garlic is golden. Set aside.

 

halabisa

Lebanese Tabouleh is without a doubt one of the healthiest salads you could possibly eat. Tabouleh is Mediterranean goodness. It’s a traditional Middle East salad with fresh herbs, primarily parsley, mint, bulgur whole wheat, tomatoes, onions as well as seasonings. This is certainly an excellent substitute for a classic salad. Unlike a regular salad, Tabouleh will certainly fill you up and you will remain content for several hours. It is also affordable compared to normal salad.
 
The Essential Ingredients and Health Rewards of the Lebanese tabouleh are enormous; here are few reasons why you should consider including the Lebanese tabouleh in your diet plan.

Parsley – There are basically two types of parsley curly or Italian flat. A lot of people consider parsley as just a garnish or sprinkles in soups or meals.
 
You do not have to be a nutritionist to appreciate the health benefits of parsley. A few of the benefits are:
 
Flavonids – Flavonids act like antioxidants. They help in curing and dealing with a lot of ailments like hepatitis, gingivitis and so on. As regards gingivitis, did you know consuming parsley eliminates deals with the problem of poor breathe, as well?

Volatile or Essential Oils – The volatile natural oils present in parsley have been shown to prevent tumors in animals particularly with regards to the lungs. There is no any kind of human studies; but this could definitely be accurate for human beings too.

Bulgur Wheat – There are numerous health benefits of bulgur wheat as a result of it being whole grains:

You can get five grams of dietary fiber per serving and also a variety of the daily needed vitamin supplements, minerals, as well as antioxidants to sustain a healthy diet plan. Bulgur wheat carries a nutty alongside an awesome chew that fills you up. This result would absolutely keep you from snacking later on.

Mint – Mint is widely noted for its potential to sooth the digestive tract as well as lowers the intensity and duration of abdominal pains.

Onions – The health rewards of onions overshadow the terrible breathe; besides, with Tabouleh, the parsley usually takes proper bad breathe issue. Onions also plays a significant role in preventing colds as well as lessens blood pressure levels and boost anti-oxidants in the body system.

Tomatoes – Tomatoes are a good source of Vitamin C and anti-oxidants.

Lemon Juice – Lemon juice is an excellent ph balance in your system. It will certainly reduce the alkaline which is vital to your digestion. It is also rich in Vitamin C.

Olive Oil – Natural olive oil will help reduce heart problems, dangers of colon cancer as well as breast cancer. These are the primary ingredients of Tabouleh. Nevertheless, you can include a lot of ingredients to it to produce a variation.

 

Prepare Healthy Lebanese Tabbouleh with Our Recipe Video:

 

Variations:

Put nuts or even beans for protein, dried fruits or substitute the olive oil. You may also prepare Tabouleh making use of pita bread and putting extra tomatoes, cucumbers or perhaps whatever your very own vegetable liking is.

Some people loves to serve tabbouleh with a side of pita bread

halabisa

halabisa

Hummus Sham Halabisa is a very popular drink/soup in Egypt. You can even find hummas stands on the streets in many corners in Egypt and it tastes delicious!

Ingredients: Servings: 10 people (1 cup serving)

  • 6 cups of chickpeas (garbanzo beans) or canned
  • 5 garlic cloves
  • 1 medium onion
  • juice of one lemon
  • 3 medium tomatoes fresh
  • 2 tbsp Tomato Paste
  • 2 tbsp cumin
  • 2 teaspoon salt

 

Preparation:

  1. Bring the beans to a boil and leave it like that for about 30 minutes, t and let it simmer on low heat.
  2. Add the diced tomatoes, paste, minced garlic, chopped onion, salt, cumin and lemon juice.
  3. Serve in a cup with one part chickpeas and 2 parts soup.
  4. Add some red hot pepper (dried) if you want a little spice in your hummus
  5. Enjoy

 

Nutrition Information:
Serving size: 1 cup
Calories: 90
Fat: 0 g
Carbohydrates: 17 g
Sodium: 600 mg
Protein: 3.5 g
Cholesterol: 0 mg

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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