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.

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.

Figs and Brie Cheese Quiche

 

Picture taken by my talented daughter Kaia:)

Picture taken by my talented daughter Kaia:)

One of my clients sent me a pack full of pastries; shortcrust ready rolled, puff cases, filo sheets, … asking me to give him my feedback about the quality of the product.

So I spent the week, eating tarts, quiches and samosas! Not that I’m complaining. I guess you should know by now that my love for baking is unconditional.

Ready rolled pie pastries are one of my much-loved ingredients, especially after a long day at work. I often line my pie dish, flute edges and then open the fridge and think about the filling. Recipes with shortcrust pastries are versatile and trouble-free. I don’t think it is said easy as pie for nothing;-)

I wanted to break away from routine ingredients so I started with a pesto rosso spread, topped it with some blue cheese, slices of brie, sprigs of thyme, and dried figs. The outcome was a hit through! I served it for some friends visiting in the evening and as soon as I saw their heads nodding I knew I had the green light to share the recipe with you all.

KaiaOnSet-LR

Ingredients

  • 1 Pack of Shortcrust Pastry or “Pâte Brisée”
  • 2 tbsp pesto rosso
  • 2 tbsp blue cheese, crumbled
  • 150g Brie cheese, sliced
  • ¼ cup fresh thyme leaves
  • 5 dried figs, sliced
  • 5 eggs
  • ½ cup low-fat milk
  • Salt and Pepper, to taste
  • Maple syrup to drizzle

Preparation

  1. Pre-heat oven to 180°C.
  2. Roll out dough on floured surface. Transfer to pie dish. Trim and flute the sides. Pierce crust all over with fork.
  3. Start by spreading the pesto on the crust.
  4. Distribute the blue cheese and decorate crust with slices of brie in a fan shape.
  5. Add thyme and figs.
  6. Beat eggs well. Add milk, pepper and salt. Pour over the filling and place pie dish on the middle oven rack.
  7. After 20mn, drizzle with maple syrup and place it back in the oven for another 10 to 15mn.
  8. Transfer tart to rack; cool 5 minutes.

Easter Cookies – Kaak al Eid or Kaakét Tetta Rose

Kaaket Tetta RoseWe all have at least one favorite gran’s recipe. Some have passed to us directly and others thru our parents. One of my favorite nana’s recipe, is her Easter cookies.

I can’t think of my Tetta without remembering her jokes and joyous laughs. She passed away 16 years ago and I still remember the way she asks, as soon as she sees me, Shou Eikhir nikteh? What is the last joke? My grandma was a very educated person, she moved to Ashrafieh (in Beirut) when she was very young. Mother to 4 children she always found time to make crosswords and read car magazines (yes cars!). I’m sure if “internet” was even a word at that time she would have been the first of her generation to download whatsap and write quotes that starts with KEEP CALM. She was outgoing and loved life and everybody I know enjoyed her stories and never ending list of proverbs.

Back to her secret recipe and the smell that wakens loads of memories and brings warmth to my heart, I’m honestly very appreciative to my sister who sourced the recipe out and shared it with me on a piece of paper, Xeroxed from the original copy which, is written in Arabic by Tetta Rose herself.

Since it’s my blog’s third anniversary, I couldn’t think of a better way to celebrate!!

Luscious cookies, boasting a full array of flavor and texture, they are moist and rich transporting you to a-melt-in-your-mouth bliss.

Those cookies are traditionally treated to special holidays like Easter or in my modern word they are treated for special events like a 3-years-of-blogging celebration. I’m so proud that I made it till here!

The original recipe uses ghee, but please feel free to substitute it with butter while keeping the quantity same. Am sure this recipe will be a hit through, especially among the members of my family, their eyes will widened as soon as they read the title.

I wish for Lebanese to keep this tradition alive and will continue to make kaak for Eid.

Ingredients

  • 3 cups all-purpose flour
  • 3 cups coarse semolina (Ferkha)
  • 300g/1 ½ stick butter (or ghee), melted
  • 1 cup milk
  • 1 cup sugar
  • 1 tbsp “Mahlab” (found at Middle Eastern spice shops)
  • ½ tsp instant yeast

Preparation

  1. Mix coarse semolina and flour together.
  2. Add yeast and melted butter and rub with your hands until well combined.
  3. Add sugar to milk and whisk until dissolves. Add mahlab and whisk again.
  4. Gradually pour milk, kneading the dough gently with hands. Place the dough in a large bowl and cover with a wet kitchen towel. Let it sit for 1 hour at room temperature.
  5. Divide dough into 2 balls. On a lightly floured surface, roll out each ball to an approximate thickness of 1/4 inch (6 mm). Dip cookie cutter in flour before cutting out shapes and transfer to baking sheets.
  6. Bake cookies 10 to 12 minutes (depending on size) or until edges are firm and cookies are dry to the touch. Do not let cookies color.

Cool on sheets 1 minute; transfer to a wire rack to cool completely.

Orzo Summer Pasta

OrzoSaladbyMayaOryan

Today feels like summer and all I can think off is a refreshing, healthy summer salad. An Orzo Salad wins the listed options hands down. It is simple, light and packed with lemony flavors (and contains pasta… what’s not to love about it?) ;-)

I love Orzo (look for it on the pasta aisle), when tossed with Feta cheese, red onions and cucumbers it makes a beautiful hearty dish that keeps well in the fridge. It can be served as a side meal or it can be The Meal. Pull me a bowl out of the fridge on a hot day like that and I’m in heaven!

This whole scenario activated my drool glands; I rushed into the kitchen and like an artist in the making, I mixed cucumbers, red bell pepper, mukimame (shelled edamame), Feta and a touch of thyme leaves for fun.

Looking at my bowl and thinking you gorgeous creature, I’m so ready to dig in and enjoy.

Ingredients:

  • 1 cup uncooked orzo
  • 1 cup mukimame, cooked
  • 1 cup chopped cucumber
  • 1/2 cup crumbled feta cheese
  • 1/4 cup diced red bell pepper
  • 1/4 cup fresh thyme leaves, picked and washed

Dressing:

  • 1/4 cup olive oil
  • 1/4 cup fresh lemon juice
  • 1 tablespoon finely chopped fresh dill (optional)
  • Salt and freshly ground black pepper, to taste

Preparation

1. Cook orzo pasta according to package directions. Rinse with cold water

2. In a bowl, combine orzo, mukimame, cucumbers, feta, bell pepper, and thyme leaves.

3. Whisk together all the dressing ingredients and drizzle over the salad. Stir gently until all ingredients are well coated.

Kibbet La’teen or Pumpkin Kibbeh Balls

KibbehMayaOryanDubai is calling me again and I have to travel next weekend. My trips are getting closer with time and I’m kind of used to it now, it’s in the system!

It’s actually in the entire family’s system (laughing). My mom offers her baby-sitting services before she accepts any invitation from her friends. My husband waits until I come back to travel so we don’t both leave the kids at the same time. My sisters cook always a little bit more to send it to us and my daughters have always a wish list of gifts ready for me to get them when I travel. I’m so blessed!

Thank you all for your support and for understanding how much I love what I do.

Well, everybody knows that when I’m not styling food, I’m still very busy doing everything else. I’m much more productive than every woman I know who has no job. I don’t know if it’s my energy that keeps me on the go, or simply the guilt feeling that I’ve been away from my family to work and I have to make it up for them. I exercise every day. I cook two meals (stirring in one hand and whatsApp-ing with the other). I tend to be the perfect wife, the fit mom, the present friend and the career woman.

My friend says it’s my adrenaline, I simply think I’m well organized.

It requires nothing but good planning (and love life). I don’t want one day to look back and realize that I wasted my life only dreaming.

Those beautiful pumpkin kibbeh balls are a dream coming true. Well I’d be cheating on you if I say I made them, because my mother-in-law did. And as long as she is sending it to us regularly I doubt that I will try it any soon;-)

Pumpkin kibbeh balls are more popular during Lent and among vegetarians. For those of you who’d like to adventure in the kitchen, making this recipe, it’s somehow long but worth every effort.

Ingredients

Stuffing

  • 2 tbsp frying oil
  • 1 onion, sliced
  • 3 cups Swiss chard, chopped
  • ½ cup chick peas
  • 200g chopped walnuts
  • 50g toasted pine nuts
  • 1 tsp salt
  • 1 tsp sumac
  • 2 tbsp lemon juice
  • ½ tsp ground cumin (optional)

Meatballs (kibbeh)

  • ½ kg fresh pumpkin, boiled, pureed and drained in a sieve for 10 hours.
  • 1 onion, minced in a processor
  • 280g bulgur wheat
  • 120g plain flour
  • 1tsp salt
  • 1 tsp all spice
  • 1 tsp dried basil

Preparation

  1. In a heavy-bottomed saucepan, sauté the onion until brown and soft. Add Swiss chard, chickpeas, walnut and pine nuts and fry. Turn off the heat, add seasoning, lemon juice and set aside.
  2. Process onion, pumpkin purée and bulgur wheat. Add seasoning and flour, mix and let it cool in the fridge for at least 1 hour. If mixture is too hard add few drops of water.
  3. Moisten your hands and form kibbeh mixture into egg-size balls. With your index finger, make a hole on one end of the oval ball and spoon one tablespoon of filling inside and pinch the end to seal.
  4. Fry the kibbeh in cooking oil in batches or if desired, roast it in oven for about 25mn.
  5. Place the kibbeh on a serving dish and serve with cucumber yogurt salad.