Category Archives: Recipes

Hummus with Meat

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Hummus b-lahme

Hummus b-lahme

I’m traveling again this weekend and was trying all this week to finish everything in my fridge before going.

I have Hummus leftover, it’s a shame to throw it, no? I decided to fry some meat and pine nuts, and this fabulous recipe is the result.

Hummus is a very Lebanese appetizer -we even have a news website called hummus nation- known for being a healthy meal especially for vegetarians around the world. I haven’t met one vegetarian from anywhere in the world who hasn’t heard about Hummus. They might not heard about Lebanon, but they sure know Hummus hehe;-)

I wonder who had this idea to top the Hummus with meat!

Might be a disappointing story for vegetarians, but for meat lovers out there, I promise this combination is a delish! Eat it with pita bread and remember to open your eyes☺

Ingredients

To make the hummus

  • 2 x 410g cans chickpeas (a.k.a Hummus or Garbanzo Beans), drained
  • 5tbsp Tahina (sesame paste)
  • 4tbsp lemon juice
  • 2 garlic cloves, crushed
  • 1tsp salt
  • 4tbsp extra virgin olive oil, plus more to drizzle
  • 1tsp sumac (optional)

To make the topping

  • 1tbsp butter or cooking oil
  • 1 onion, finely chopped
  • 3tbsp pine nuts
  • 200g ground beef or cut in small pieces
  • 1 tsp 7 spices (if not available, use cinnamon and black pepper)
  • Salt, to taste
  • 1 tbsp pomegranate molasses (optional)

Preparation

1.In a food processor, put the drained chickpeas with the rest of the ingredients (Tahina, lemon juice, garlic, salt and olive oil) and blend until you get a smooth paste. This is now Hummus.

2.To make the topping; melt butter in a frying pan and sauté the onion, add the pine nuts and fry for 2mn. Add the meat and cook for 10mn or until they are well done. Sprinkle with black pepper, cinnamon and salt. Add the molasses and stir until well combined.

3. Top the Hummus with meat, drizzle with more olive oil if desired and garnish with parsley. Serve with Lebanese (or pita) bread.

 

 

 

Happy 2nd Blog Anniversary!

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Devil'sChocolateCake-MayaOryan

It’s two years now since I posted my first post on this blog!

Two years and some hundreds of followers later! Two years and I’m still enjoying blogging more every day. I have no plans to stop now it’s just the beginning! ♥

Through blogging, I became a much more skilled and knowledgeable cook. I learnt about various food cultures and inspirational eating habits. I’ve come to know, virtually and in reality, many other amazing bloggers. And I have been part of wonderful food events.

Thank you all for your LIKES and SHARES and COMMENTS. And mostly thank you for keeping coming back you’ve been a great support to me.

Can’t wait to eat a piece of the cake, it’s one of my favorite chocolate cakes recipes.

Devil’s Food Cake Devil’s Food Cake 

Ingredients

Serves 10 to 12

  • 300g / 3 sticks unsalted butter
  • 2 cups sugar
  • 4 eggs, at room temperature
  • 1tsp vanilla extract
  • 3 cups all-purpose flour
  • 1 ¼ tsp Salt
  • 1tsp Baking Powder
  • 1tsp Baking Soda
  • ¾ cup unsweetened cocoa powder
  • 1 ¼ cup hot water
  • 1 cup buttermilk or sour cream, at room temperature

For the Frosting

  • 200g / 2 sticks unsalted butter, room temperature
  • ½ cup icing sugar
  • ¼ tsp salt
  • 6tbsp unsweetened cocoa powder
  • 6tbsp hot water
  • 300g semisweet chocolate, melted and cooled

Preparation

1. Preheat oven to 180 degrees Celsius / 350 degrees Fahrenheit. Butter and flour two 9-inch round cake pans.

2. Sift together the cake flour, baking powder, baking soda and salt into a medium bowl; set aside. In a small bowl, whisk together cocoa powder and hot water.

3. In a large bowl, using a hand mixer or stand mixer, beat butter and sugar together until light and fluffy, about three minutes.  Beat in eggs, one at a time, then beat in vanilla and cocoa powder mixture, scraping down the bowl with a spatula as you go.  Add one third of the flour mixture to the butter mixture, beat well, then beat in half of the buttermilk. Beat in another third of flour mixture, then second half of buttermilk. End with the last third of the flour mixture, beat until well combined, making sure to scrape down the bowl with a spatula.

4. Divide batter evenly between the cake pans and place them in the preheated oven. Bake for 25-30 minutes. Check early, cake is done when a toothpick inserted in the center comes out clean.

5. Cool the cakes in their pans on a wire rack for 10 minutes. Remove the cakes from the pan, and allow to cool completely before frosting.

Chocolate Frosting

1.Whisk together cocoa powder and hot water until smooth.

2. With an electric mixer, beat butter, sugar and salt on medium-high speed.

3. Reduce heat and slowly add melted chocolate and cocoa powder mixture. Mix until well combined.

Strawberry Jam

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MayaOryanStrawberryJam

Who among us has never stopped in front of a street vendor mouth-watering over fresh oranges, roasted chestnuts, fluffy cotton candy, and the list is endless!

I love the way in Lebanon, street food merchants display their goods. When a fruit or a vegetable is in season, here they are, conveniently scattered everywhere, making sure you bump into one of them before you reach home. No matter what direction you’re driving in! And the best part about it, Sweet Heaven, you don’t have to leave your vehicle; Free Car Delivery!

I think best sellers in Lebanon are fresh fava beans (a.k.a. broad beans)!

Fresh peas, Greengage plums (janerik), loquat (akidinye), are quite popular as well, and very dear to every Lebanese’s heart:)

As for me I felt for strawberries yesterday. Small, aromatic and intensely sweet! The smaller ones are more tasteful than the large ones. I let my nose be my guide and look for fragrance rather than color. A sweet aroma is the best indication of good flavor. And at this really affordable price, why not buy a large quantity to make some jam that kids can enjoy and mommy can show off with her super easy recipe without using a pectin;-)

Ingredients

  • 1 kg fresh strawberries, hulled
  • 600g / 2½ cup brown sugar
  • 2 tbsp lemon juice

Preparation

Place the hulled strawberries in a big salad bowl and cover with sugar. Let it rest for 10 hours, preferably in the fridge if the weather is hot.

In a heavy based saucepan transfer the syrup without the strawberries and bring to boil for 10mn on a low flame.

Add the strawberries and the lemon juice and cook for about 25mn or until a small amount of the juice gels on a chilled plate.

Pour carefully in jars and keep refrigerated. Consume within a month.

Yield: 3 to 4 jars, 370g each

Tip: If desired, one extra cup of sugar can be added to increase the quantity and sweeten the flavor.

Orange Marinated Salmon

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OrangeMarinatedSalmon-Blog

As the weather gets colder around here, more hearty meals and soups have been dispatched from my kitchen.

Last week was really cold, temperature dropped to 5°C, schools were off because of the storm. We had many “Raclette” nights and casual dinners with friends and neighbors. After all who wants to be out in that rainy weather!

We simply enjoyed the laid-back inside with the fireplace on to warm up the atmosphere.

One of my favorite quick-fix meals is Orange Marinated Salmon. It comes together really quickly! It’s entirely stress-free and enormous success. Don’t you love that?

Serve it with Basmati rice, baked potatoes or Fettucine. This dish is a glam!

4 Servings

Ingredients

  • 4 salmon fillet (around 200g each piece)
  • 1/4 cup runny honey
  • 1 cup orange juice
  • 2 tbsp light soy sauce
  • 2 tbsp olive oil
  • 1 tbsp red wine vinegar
  • 1 tsp dried rosemary
  • Sea salt and black pepper, to taste

Preparation

  1. In a shallow pan, place fish as one layer and sprinkle with salt and pepper rubbing both sides of each fillet. Combine the rest of the ingredients and drizzle over the salmon to coat well all pieces. Refrigerate for 1 hour.
  2. Drain marinade. Lightly grease a baking dish with cooking spray and bake uncovered at 180°C or 350°F for 15mn to 20mn or until fish flakes easily with a fork.
  3. Serve with Basmati rice.

Note: If desired, reduce 1 cup of the marinade over low-medium heat until it thickens and serve it as a sauce. 

Vanilla Panna Cotta with Hershey’s Caramel Syrup

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VanillaPannaCotta

This version of panna cotta is honestly the easiest ever. It doesn’t take long in the fridge before it’s ready to be served. It never goes wrong, especially when you use the full fat milk and the full fat heavy cream;-) I make it in small cups to reduce the amount of calories, well it’s applicable only if you resist a second serving, but can you?

If you don’t want to buy your caramel you can make your own, but this recipe is meant to be prepared, when you don’t feel like spending long hours in the kitchen and still want to get some credits at the end of lunch or dinner. Delicious!

Am sure you’ll like the results, especially with the addition of the Daim nuggets.

Ingredients

Panna Cotta

  • 1 ½ tsp unflavored gelatin
  • 2 tbsp cold water
  • 1 cup heavy cream
  • 1 cup whole milk
  • 1/2 cup sugar
  • 1 tsp vanilla extract
  • 1 cup sour cream

For topping

Preparation

  1. Sprinkle the powdered gelatin over the cold water and let soak for 5-10 minutes until soft.
  2. Pour the cream and the milk in the saucepan and heat until warm. Stir in the sugar and vanilla until dissolved.
  3. Remove from heat and stir in the soaked gelatine and sour cream until smooth.
  4.  Pour into serving glasses (only half of 3/4 way) and refrigerate until firm. The time depends on the size of the glass, but be sure not to take it out too early.
  5. When the Panna Cotta has firmed, squeeze a layer of Hershey’s caramel syrup over each treat and decorate with Daim chocolate nuggets. Serve immediately or let set up in refrigerator.

Juicy Christmas Turkey

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Christmas Turkey - MayaOryanPopular restaurants and catering companies get more than a 100 orders of turkey each on 24 and 25 December every year. They start baking turkeys weeks before and store them in freezers. On same day, it’s stuffed, plated and delivered. No wonder I never liked it!

The secret to a juicy and flavored turkey is to be cooked on same day. It’s not complicated at all. It just takes time in the oven. It’s an easy recipe and is always a hero dish for main events like Christmas.

I like to use a lot of fruits in my recipe to flavor the turkey; it blends nicely with sautéed peas, carrots and sweet potatoes. Delicious!

If you buy a frozen bird, allow at least 24 hours to thaw. And when you take it out from the oven, remember to let it stand for about 30 minutes before carving.

Happy holidays to all!

Ingredients

  • 1 (5 to 6kgs) turkey
  • 1 orange, cut into wedges
  • 1 lemon, cut into wedges
  • 1 apple, cut into wedges
  • 6 dried apricots, chopped
  • 1/4 cup dried sultanas or cranberries
  • 2 sticks of cinnamon
  • 3 bay leaves
  • 1 tbs olive oil
  • 1 onion, sliced
  • 2 carrots chopped
  • 1/2 cup of parsley
  • 3 fresh rosemary sprigs
  • 1 tbsp dried oregano
  • 1 cup of white wine
  • 1/2 stick (50g) unsalted butter, melted
  • 1 tsp Dijon mustard
  • Salt and pepper
  • 1 oven bag size Large
  • 1 tbsp all-purpose flour

Directions

  1. In a small saucepan over medium heat stir 1 tablespoon of olive oil, the cinnamon, the bay leaves, the onion, the carrots and the parsley, until the onion is cooked and the carrots are tender. Discard cinnamon and bay leaves and set aside.
  2. Preheat oven to 200 degrees C.
  3. To make the turkey: Start with discarding neck and giblets. Rinse the turkey with the wine (or apple juice) over the sink. Don’t rinse with water.
  4. Mix the oregano, salt and pepper to the butter. Rub the butter mixture all over the turkey and between the turkey breast meat and skin.
  5. Put one tablespoon of flour in the oven bag and divide the remaining ingredients (orange, lemon and apple wedges, apricots, sultanas, rosemary and onion mixture) to place some in the main turkey cavity and some in the oven bag.
  6. Tie the legs together to hold the shape of the turkey. Put the turkey inside the bag and seal in. Place the turkey inside a roasting pan and position the pan on the lowest rack in the oven. Put 3 cups of water in the pan.
  7. Roast the turkey for 40 minutes. Reduce the oven temperature to 175 degrees C. And then cook again for about 21/2 hours or according to the weight of the turkey and the manufacturer’s instructions. Remove from oven. Take off the turkey of the bag and return it to the pan. KEEP THE LIQUID TO MAKE THE GRAVY.
  8. Pour 1 more cup of water into the pan. Continue roasting the turkey about 1 hour longer or until a meat thermometer inserted into the thickest part of the thigh registers 75 degrees C to 80 degrees C or until the juices run clear when the thickest part of the thigh is pierced with a skewer.
  9.  Transfer the turkey to a platter and tent with foil. Let stand 30 minutes while preparing the gravy.
  10. To make the gravy: Strain the turkey pan juices from the roasting pan through a sieve and into a 4-cup glass measuring cup; discard the solids. Spoon off the fat from atop the pan juices. Add enough chicken broth, about 1 to 2 cups, to the pan juices to measure 4 cups total. Melt the remaining butter in a heavy large saucepan over medium-high heat. Add the flour and whisk for 1 minute. Gradually whisk in the broth. Simmer until the gravy thickens slightly, whisking often, about 10 minutes. Season with mustard, salt and pepper. Serve the turkey with the gravy.

It is becoming to look a lot like Christmas!

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Gingersnaps

Gingersnaps

Don’t we all, at some point of our life, have met someone who, from the first time, was stamped in our memory?

Last June, I flew all the way to Abu Dhabi just to watch Madonna’s concert. It was a huge thing to me. I love her songs, her performance and every bit of her show. Being standing close to the stage in the front row, felt like I was partying with the Queen of Pop and I was really happy to finally see her!!

On my way back home, I watched movies on board and barely gave attention to the girl sleeping in the seat next to me, until just before we landed we started a conversation. Traditionally it started with the where are you from question, and funny enough I found out that she was at the concert too, she lives in Lebanon just a stone’s throw away from my house, her girls are in the same bus with Kaia my daughter, she’s also in the advertising business and loves cooking!! All I can remember is that we kept on answering me too, me too:) It’s true I haven’t seen her since, but we do exchange messages on Whatsapp occasionally and the last time we did she asked me for the Gingersnaps recipes.

Mmm… one of my favorite too! Especially, the traditional Swedish recipe, the cookies are very thin and spicy. The dough is not sticky and very enjoyable to work with. I use black treacle or carob molasses, very popular in the Lebanese kitchen. I like to combine 2 kinds of sugar to have a nice brown color, but if one brown sugar is used it will not make any big change on the outcome. Warming up for Christmas!

This one goes to you Joumana! Enjoy it!

Ingredients

  • ½ cup light brown sugar
  • ½ cup dark brown sugar
  • ¼ cup black treacle
  • ½ cup drinking water
  • 150 g (1 ½ stick) unsalted butter, diced
  • 1 tbsp ground ginger
  • 1 tsp ground cloves
  • 1 tbsp ground cinnamon
  • 3 cups all-purpose-flour, sifted
  • 2 tsp baking soda
  • Pinch of salt

Preparation

1. Pre-heat oven to 180 degrees C.

2. In a small saucepan, combine sugar, treacle and water and heat until it starts boiling.

3. Add the butter and stir constantly over low heat until it is completely melted. Turn off the heat and set aside to cool.

4. Blend in the spices.

5. Sift together flour, baking soda and salt. Add to the mixture a little at a time and mix well to a smooth consistency.

6. Refrigerate overnight.

7. Sprinkle flour on a working surface and roll it thin. Cut into desired shapes and place them on a lined baking sheet or a greased cookie sheet.

8. Bake in the oven for 8-10 minutes. Let the gingersnaps cool on the cookie sheet.

Awwamaat on Saint Barbara’s Day

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AwwammatbyMayaOryanOn Saint Barbara’s day or Eid-il-Berbara, Lebanese children disguised in costumes roam the streets, knocking on the doors, collecting candies and treats and singing Heyshleh Barbara. A yearly celebration very similar to Halloween, but celebrated on the 3rd of December.

The Lebanese story says that Saint Barbara escaped her pagan father who refused to let her convert to Christianity. She disguised herself in different costumes (thus the tradition of dressing up and wearing masks) to hide from her father who was persecuting her.

I grew up in a neighborhood where they gave coins on Saint Barbara’s day instead of sweets. Can you imagine what a happy child I was on that day!

My dad used to cook “awwamaat” (or ouwaymet) as a traditional food for the occasion. A true delish!

Awwamaat are small balls of dough, the size of a walnut, deep-fried to a golden browned crisp and then soaked in sugar syrup.

I fondly remember my dad in the kitchen frying these doughnuts, while I’m waiting for him to finish to gobble it all up. There’s no way to eat just one!

Other sweets for the occasion include Atayef, they’re like pancakes stuffed with walnut and a rich cream called Ashta, and sweetened boiled barley.

Awwamaat are also part of the traditional celebration of Ghtas, Christ’s baptismal night, but were mostly famous at our house on Barbara’s feast. The perfect treat to enjoy on that day!

And this is how my dad made them:

Middle Eastern Awwamaat on Saint Barbara’s Day

Ingredients:

Donuts

  • 3 cups flour
  • ¼ tsp dry yeast
  • 2 ½ cups water, lukewarm
  • 1 tsp sugar
  • Oil for deep frying

Syrup

  • 2 ½ cup of white sugar
  • 1½ cup water
  • 2 tbsp lemon juice
  • 2tsp rose water

Preparation

1.To make the syrup, dissolve sugar in water, add the lemon juice and bring to a boil. Remove the foam on the top. Simmer for 10mn while gently stirring and until it becomes thick. Add rose water and set aside to cold.

2.To make the dough, mix flour and sugar in a large bowl. Dissolve yeast in warm water and slowly add it until dough forms. Knead well. Cover the dough with a wet cloth and leave to rise 1 to 2 hours.

3.Heat oil and drop mixture using a wet teaspoon or form ball shape with hands and drop in oil. Remove from oil when golden brown and drain on absorbent paper. Dip with syrup when still warm. Serve hot or cold.

Mushroom, Ham and Cheese Pizza

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During the last few years, Milan has been an addictive destination to me! No matter where I wanted to go in Europe, it has to be via Milano. Partly is for the shopping of course but mostly is for the bounties of Italy. I’m in love with this country, the nature, the culture, the traditions, the walks and obviously the food!

Last week I was there with my dear friend Nidal. We had a blast! We enjoyed every bit of our stay.

On our last day, we drove north to the town of Como. We walked around the small streets then went to see one of the top travel destination in Italy, lying between Milan and the border of Switzerland, the Lake Como. Wow! Beautiful! I think my heart has stopped beating for few seconds.

After Como we crossed the Swiss frontiers visiting Lugano, where we had lunch, bought Gruyere cheese and Swiss chocolate and walked the stretch along the Lake Lugano. I was surrounded with breathtaking scenery! I stared at the deep blue water, the mountains and the white peaks in disbelief, thinking this is all I wanna do, everything else can wait!

Zap to reality, to Lebanon, with its never-ending political issues and stressful events bursting every now and then.

Inspired by my trip and all fused with my passion for Italian cooking, I decided today to bake a Pizza.

This recipe uses fresh onions, garlic, mushroom and scented thyme. I sprinkled fresh garden basil over the Mozzarella and the Gruyere cheese, to give it a little extra flavor and fragrant.

Unfortunately, it’s not the best shot I have on my website, next time I make the same recipe, I’ll try to take a better picture.

I would be lying if I say that I make Pizza often. It’s so easy to prepare, but for some reason I always manage to forget about this recipe. And when I do it, I’m always proud of my achievement, which earns me big smiles from my hubby and girls!

Mushroom, Ham and Cheese Pizza

Ingredients

 The dough

  • 400g all-purpose flour (strong flour Tipo “00” is recommended)
  • 100g semolina or ferkha
  • 1tsp salt
  • 7g/2 ¼ tsp/1 sachet active dry yeast + 50ml hand-hot water
  • 1tsp sugar
  • 1 cup lukewarm water
  • 2 tbsp extra-virgin oil

Filling

  • 1 small onion, finely sliced
  • 2 garlic cloves, crushed
  • 2 cups of tomato sauce or passata
  • 1 tbsp ketchup
  • 200g sliced ham
  • 100f fresh mushrooms, sliced
  • Handful of fresh thyme
  • ½ cup black olives, pitted
  • 1 tbsp pizza seasoning
  • Salt & Pepper
  • 1 cup mozzarella cheese, grated
  • 1 cup gruyere cheese, grated

Directions

  1. In a jug, dissolve the yeast and sugar in water and let stand for 10 minutes or until frothy.
  2. In a large bowl, sift flour and semolina together. Add salt.
  3. Make a well in the middle. Add oil to the yeast mixture and pour it in the centre of the well. Start mixing, bringing the flour from the edges to the middle. Add water and keep kneading to form a springy large ball with the dough.
  4. Cover the dough with an oiled sheet of cling film and return to the bowl. Cover it with a kitchen towel and leave the dough to rise about ½ an hour or until it has doubled in size.
  5. To make the topping: In a saucepan heat oil and sauté onions and garlic for 3 minutes. Add tomato sauce, ketchup and mushrooms and cook for a further 2-3 minutes. Season with oregano or pizza seasoning and salt and pepper.
  6. Off the heat add the thyme and the olives and mix.
  7. Remove the dough from the bowl and roll out on a floured surface to form a rectangular shape. Place it in the mold pushing out the edges evenly. For thick dough, it should be no more than 1cm.
  8. Brush the dough with the tomato Passata sauce and spread the topping evenly over the pizza base and sprinkle with Gruyere and Mozzarella cheese. Bake in a preheated oven 200°C for 20-25 minutes or until the dough rises and turns slightly golden.

Chinese Noodles with Sesame Seeds and Tahini

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Here comes this time of the year when summer is over and big amounts of money has been spent on vacations and tuition fees and little money is left for my grocery budget. TIME TO CLEAN UP MY PANTRY!

What’s in here? Huge quantities of sauces that I never use, a stock of noodles that I forgot about and some canned vegetables expiring soon.

Concentrating on the noodles, I kind of created the following dish, it’s not one of those secret recipes that have been running in the family from one generation to other, nor a recipe I learned from some celebrity chef I worked with, it’s just a kind of inspired-by-the-moment recipes that turned out to be delicious and got the cheer of the audience*.

A true simple recipe that came together quickly like a magic meal. Hope you try it and enjoy it as much as we did.

*Audience as in Serge, Kaia and Axel

Ingredients

  • 1 pack of soba noodles
  • 2 tbsp vegetable oil
  • 1 garlic clove, crushed
  • 1 tbsp fresh root ginger, grated
  • 2 sprigs green onions, sliced
  • 1 red bell pepper, sliced
  • 1 can whole sweet corn, drained
  • 1 cup baby carrots
  • 1 cup baby asparagus, each sprig cut in 3
  • Juice of 1 lemon
  • ¼ cup soy sauce
  • ¼ cup castor sugar
  • ¼ cup tahini paste
  • 1 tbsp rice vinegar
  • Salt and Pepper, to taste
  • ¼ cup toasted sesame seeds
  • ¼ fresh coriander, chopped
  • ½ cup toasted peanuts
  • ¼ cup cabbage, shredded

Preparation

  1. Cook the noodles according to directions on package. Drain and set aside.
  2. In a wok or a large frying pan, stir-fry the ginger and garlic on a medium heat, for 2-3 minutes then add the green onions.
  3. Increase the heat to high and stir-fry the bell pepper, for 3 minutes.
  4. Add the carrots, the baby corn, and cook for a further 3 minutes.
  5. Finish with the asparagus and stir-fry for a further 2 minutes.
  6. Drizzle with lemon juice and transfer to a large saucepan.
  7. In a measurement jug or a bowl, mix together the soy sauce, sugar, tahini paste and rice vinegar. Season with salt and pepper. Pour over the vegetables and add the noodles.
  8.  Toss all together to mix and add the coriander then sprinkle with toasted sesame seeds and peanuts and garnish with cabbage. Serve immediately.