About Maya Oryan

Food Stylist, Food Blogger and Recipe Developer

Lebanese Lentil Soup – Aadass bi Hamod

MayaOryan-IMG_3904

Lebanese lentil soup is a meal in itself, packed with lentils and potatoes and often enjoyed with the addition of toasted bread. A hearty, healthy and warm bowl of this soup is the perfect solution on a rainy and cold day.

Lebanese Lentil Soup

Serves 4 • Preparation Time 20 minutes • Cooking Time 35 minutes

Ingredients

  • 1 ½ cups lentils, washed and rinsed
  • 1 tsp salt
  • 450g / 1 bunch of fresh Swiss chard, washed and chopped coarsely
  • 1 tbsp vegetable oil
  • ½ cup onions, chopped
  • 2 cups potatoes, peeled and diced
  • 4 tbsp lemon juice
  • Olive oil, to taste

Preparation

  1. Bring a medium size pot, of 1L, of salted water to a boil and add lentils to half cook.
  2. Add potatoes and cook for 5-7 minutes.
  3. Add chards and cook for another 5-7 minutes.
  4. Heat oil and sauté coriander and onions in a separate skillet until wilt. Add to lentils.
  5. Adjust seasoning to taste. Add lemon juice off heat and while soup is still hot. Serve.
  6. This is a healthy and tasty vegetarian soup that can be served with toasted Lebanese bread (pita), if desired.

Chicory salad – Hindbeh bi Zeit

MayaOryan-Hindbeh Bi Zeit

Lebanese meze is rich in vegetarian dishes. It is an array of sampling size dishes, mostly falling into the same “healthy” bracket, as most recipes contain vegetables, nuts, olive oil, fresh herbs and seeds.

The most popular dish is hummus, but there are also fattoosh, tabouleh, baba ghanouj, fateh, falafel, shankleesh, goat labneh, grilled halloum and many more. So if you prefer vegetables over meat, it’s definitely worth visiting a Lebanese restaurant where vegetarian dishes are served in abundance.

Hindbeh bi zeit is one typical example of salad also falling in the meze category and using simple fresh ingredients. It can be quickly prepared at home. If you can’t find chicory in your region try to look for dandelions, both will result a light and simple salad, tangy with lemon juice and garnished with crisp onions.

Chicory salad – Hindbeh bi Zeit

Serves 4 – Preparation Time 20 minutes – Cooking Time 25 minutes

Ingredients

  • 1 bunch of fresh green chicory, washed and chopped coarsely
  • 2 tbsp vegetable oil
  • 1 cup onions, sliced
  • 1 tsp salt
  • 4 tbsp lemon juice
  • Olive oil, to taste

Preparation

  1. In a large pot, heat oil and add onions to fry. Let cook until golden. Reserve some for garnishing.
  2. Add the chicory and mix until well incorporated.
  3. Season with salt. Let cook, on low heat, for about 10 minutes.
  4. Turn off the heat and drizzle with lemon juice.
  5. Serve at room temperature with olive oil and lemon wedges.

Another variation of the recipe  you can add sugar while frying the onions or make caramelized onions instead. You will love this salad with toasted pine nuts as well; sprinkle a handful at the end of your preparation.

Lahm Bi Aajeen Bouchée or Meat Pie

LahemBi Aajeen

Last Christmas, during our annual family party, my dad, who worked closely with chef Antoine Hajj, offered for each one of us, a copy of his book: Maa’kool Al Hana.

A quick note for my western readers; Chef Antoine is a Lebanese celebrity chef who has a TV show and the author of the cooking book Maa’kool Al Hana; an approximate of 600 pages cooking book!!

We all loved dad’s Christmas gift. Especially that it had a personalized dedication inside from Chef Antoine himself.

Mom, sisters and I (second one from left) holding our Christmas gift

Mom, sisters and I (second one from left) holding our Christmas gift

During this past year I tried many recipes from the book, but the one I want to share with you today is a recipe that several readers have requested. It is The Lebanese Meat Pie or Lahm Bi Aajeen.

Ingredients

Dough

  • 3 cups all-purpose-flour (+ 3tbsp extra to flour the surface)
  • 1 cup / 100g unsalted butter, melted
  • 1½ tbsp (7g) instant yeast
  • ½ tsp (5g) salt
  • ½ cup water

Filling

  • 350g lamb minced meat (I used beef)
  • 100g onion, finely minced
  • 2 (300g) tomatoes, finely chopped
  • 2 tbsp (30g) pine nuts
  • 2 tbsp (30g) pomegranate molasses (I used Al Wadi Al Akhdar)
  • 1 tsp (10g) salt
  • ½ tsp pepper
  • ½ tsp cinnamon

Preparation

  1. In a bowl, pour butter over flour, add yeast and salt and mix using your hands or a food processor.
  2. Add water gradually and knead until the dough is consistent. Cover with a tea towel and let it rest for half an hour.
  3. In a deep bowl add meat, onion, tomatoes, pine nuts and pomegranate molasses, season with salt, pepper and cinnamon and combine well.
  4. Flour your work surface and flatten the dough to 5mm (1/3 inch) thickness. Cut in into 10cm circles. You can use a cup if desired or take balls of dough the size of eggs and press each into a round by hand.
  5. Place the dough on a floured baking tray and spread two tablespoons of meat mixture into the centre of every circle.
  6. Pinch together the two opposing ends of the circle and then the two opposing other ends, to make square shapes, leaving the top open.
  7. Heat the oven at 200°C. Bake for about 10-12 minutes, until meat is fully cooked and the dough turns crisp and golden.

 

 

 

 

 

Mulberry Jam and Scones

SconesMulberries-MayaOryan

When we were young we used to go camping at an elevation of 1,550 meters (5,090 ft) in Faqra, Lebanon. Two things I still remember from that splendid location; playing around the ruins of the Great Temple of Faqra, where the earliest civilizations worshiped their God. And a bountiful Mulberry tree that got me in trouble with mom every time I lay my hands on (and return home with purple fingers and stained clothes). I was nut for those sweet little berries and it was well worth every garment my mom ditched;-)

As messy as it may get, I still impatiently wait for my share of mulberries that my mom-in-law sends us seasonally. Mulberries have high levels of protein and iron and help loosing weight by blocking sugar. We all don’t mind that last point, no! The second batch I received was almost overripe so I found a good use of them; squeezed some to make syrup “sharab toot” and preserved the rest as jam.

While the mulberries were boiling to make jam, I thought to myself having this under my belt now, it sure tastes better with rich, flaky, soft scones. Sitôt dit sitôt fait, and the scones were baking in the oven.

MulberryJamOnFire

… later when mulberry jam was served with scones, I should probably had someone hiding the plate from me because it was kind of hard to stop eating!

And this how I make it:

Mulberry Jam

Ingredients

  • 1kg fresh ripe mulberries
  • 750g sugar
  • 2 tsp lemon juice

Preparation

  1. Pull all the stems of the fruits and put them into a large saucepan.
  2. Heat it over medium heat and crush the berries to squish out the juice.
  3. Bring it to a boil then add the sugar and lemon juice.
  4. Reduce the heat and stir the mixture until the sugar dissolves.
  5. Bring it back up to the boil for a few minutes and then bottle and seal the jam.

Scones Recipe

Preparation Time: 10 minutes – Cooking Time: 15 minutes 

Ingredients

  • 3 cups / 350g self-raising flour
  • 3 tbsp sugar
  • ¾ cup / 85g butter, diced
  • 1 tsp vanilla
  • 1 egg beaten
  • ¾ cup / 175 ml milk
  • 50g sultanas
  • Self-raising flour for dusting

Preparation

  1. Preheat oven to 220°C. Mix the self-raising flour, sugar and the butter into a large bowl; rub in butter using your fingers until mixture resembles breadcrumbs.
  2. Whisk together the egg, the milk and the vanilla; reserve 2 teaspoons for glazing.
  3. Add the sultanas and the egg mixture to the flour kneading gently to a dough.
  4. Press dough out on a floured surface to 2cm thickness and cut out the scones out with a round 6cm cutter.
  5.  Glaze with the beaten egg and place the scones 2 cm apart on a baking tray into the oven for 10-12mn.
  6. Let it cool on a wire rack while covered with a clean tea towel for a soft scone result.

These are best served slightly warm and homemade mulberry jam.

Chocolate Fudge Brownies

Brownie-MayaOryan

I asked my friend what do you love the most about your diet? And the answer came: The Cheating Day!

I love her thinking;-)

Open candy bar, ice cream, chocolate, caramel, jelly beans, … They are all fair game! Whatever you’re craving for; pizza, cheeseburger, doughnut… No food is off limits. It’s the day you honor your body’s food wishes and stop counting calories. Isn’t that a genius plan!

A well-justified treat for being such a saint all week and sticking to your diet, so what can be better excuse to dig intuitively in my decadent, fudgy, naughty brownie cake. They taste as great as they sound, they are so addictive, am sure you’ll want to make a second batch before the first is finished.

I agree with you that there must be some law to stops bloggers from uploading tempting pictures of sweets and have mercy on those who are dieting, but this is why cheating meals are designed for, no?

Come on, give your body a break those brownies have never looked so appetizing!

Chocolate Fudge Brownies

Ingredients

  • 150g unsalted butter, melted
  • 150g dark chocolate, chopped
  • 100g milk chocolate, chopped
  • 1 ¼ cup sugar
  • 3 eggs, lightly beaten
  • 1 tbsp orange zest
  • 1 cup all-purpose flour, sifted
  • 100g dark chocolate, broken into pieces (or chocolate nuggets)
  • 1 tbsp milk
  • ½ cup walnut (optional)

Preparation

  1. Preheat oven to 180°C. Grease 9×9 inch square pan.
  2. Melt chocolate in a medium saucepan over low heat and combine to butter. Cool 10 minutes.
  3. Stir in sugar, egg, zest, flour, chocolate pieces and milk.
  4. Spread mixture into pan and decorate with walnuts. Bake 25-30mn. Cover pan with foil bake for further 20 minutes. If the brownie wobbles in the middle, put back in the oven and bake for another 5 minutes or until the top has a shiny crust and sides are beginning to come away from the pan.
  5. Dust brownies with sifted cocoa powder if desired and cut into squares.

Mukimame, Peas and Two Beans Salad

MayaOryan-PeasMukimameSaladIt’s really sad to see august, my favourite month of the year, ending and kiss the summer good bye.

My family and I spent amazing time this summer, we had my brother visiting from Canada with his family, my parents celebrated their 50 Gold Anniversary, our holiday trip included this year Germany, France, Luxembourg, Belgium and The Netherlands and work was bountiful :)

Many bloggers keep a journal of their vacation and I really envy them for that as I never found the time to write; I was out day and night partying till 3am every day. The Nightlife in Lebanon is one of a kind. At night, when kids go to bed, my husband and I sneak out to ride the bike and join friends. Whether it was clubbing, dining, camping,… we did it all. I love winter for The Christmas season but after that it’s just a countdown to summer.

IMG_1245

While in Strasbourg this year I tried many specialties, but what grabbed my attention (and taste buds) was a salad that has nothing to do with the Alsatian food.

We had some of that chunky salad and then the next day we came back for more. I tried to guess the ingredients and this is my own version. Enjoy!

 

 Ingredients:

  • 1 cup red beans, cooked
  • 1 cup white beans, cooked
  • 1 cup green peas, cooked
  • 1 cup mukimame, cooked
  • 1/2 cup feta cheese, diced
  • 3 tbsp pine nuts, toasted

Dressing:

  • 1/4 cup olive oil
  • 1/4 cup fresh lemon juice
  • 1 tablespoon mustard
  • Salt and freshly ground black pepper, to taste

Preparation

In a bowl, combine red beans, white beans, peas, mukimame, feta, bell pepper and pine nuts. Whisk together all the dressing ingredients and drizzle over the salad. Stir gently until all ingredients are well coated.

 

 

Chocolate Caramel Cheesecake

ChocolateCaramelCheeseCake

We had guests over few drinks last evening and the main topic of the conversation was my husband’s Harley Davidson collection. The same Vroomvroom talk went on and on until it was time for dessert… and all of a sudden the Vroom tone changed to Mmmmm Mmmmm Mmmmm.; My super hero Chocolate Caramel Cheesecake was served and made its way triumphantly to everybody’s thinking to change the subject from biking to baking.

I sat on my throne watching the last slice disappearing, and thinking I can’t be any happier!

This super easy “No Bake” cheesecake recipe is delicious to the eyes and to the taste buds as well. It is fabulous for parties or events. I hope you will try it and bedazzle your guests the way I did.

Chocolate Caramel Cheesecake

 Ingredients

  • 1 cup graham biscuits, ground
  • ½ cup butter, melted
  • 1 tbsp brown sugar
  • 2 cups cream cheese (like Philadelphia)
  • 1 cup chocolate spread (like Nutella)
  • 6 tbsp icing sugar
  • ½ cup whipping cream
  • ½ cup milk
  • 2 tbsp caramel sauce
  • Chocolate sprinkles or chocolate chunks

Preparation

  1. Mix the biscuits, the butter and sugar until you have a moist sandy mixture. Press into a 20cm round cake and refrigerate.
  2. Beat together 1 cup of the cream cheese, chocolate spread and 3 tablespoons of the icing sugar until well combined.
  3. Top the biscuit base with the cheese mixture and place in the fridge to chill for 1 hour.
  4. Beat together the rest of the cream cheese, the whipping cream, and the milk until smooth. Add the rest of the icing sugar and the caramel sauce and continue beating until combined.
  5. Top the chocolate layer with the caramel cheese mixture and place in the fridge to chill for 2 hours.
  6. Decorate with chocolate sprinkles or chocolate chunks and serve chilled.