Strawberry Quinoa Salad by Maya Oryan #photography @sergeoryan
Ingredients: Strawberries- lettuce - quinoa - avocado - pomegranate - diced pear (optional)
Dressing: 12 strawberries, 1/4 cup olive oil, 2 tbsp balsamic vinegar, 1 tbsp honey, ¼ tsp sea ,1 tbsp poppy seeds (optional)
Instruction: Put the strawberries in a blender and blend until smooth. While blending, gradually add the olive oil, vinegar, honey, in a steady stream. Process until thickened. Sprinkle with salt and gently stir in the poppy seeds. Drizzle over the salad and serve. . . .
#quinoa #strawberry #hazelnut #salad #recipe #easyrecipes #avocado #vinaigrette #foodblog #fraises #nuts #instafood #mayasingredients #mayaoryan #saladdressing #pomegranate #cuisine #cooking #food #revitalizing #diet #light #vegetarian #foodstylingandphotography #menu #foodphotography #foodblog #travel #lebaneseblogger #lebanesefoodblogger
Gastrodiplomacy: An initiative of the Ministry of Foreign Affairs and Emigrants - Our Borders are the World! (Full article features in Home Magazine on following link
https://mylebanonmyhome.com/gastrodiplomacy-an-initiative-of-the-ministry-of-foreign-affairs-and-emigrants-our-borders-are-the-world/
Stuffed vine leaves are as easy as a salad to make! In fact you combine all the ingredients same as you do for a salad, drizzle the olive oil and the lemon juice and start the stuffing. The rolling is not that complicated!
Ingredients | Stuffing:250g grape vine leaves - 1½ cup uncooked short grain rice - 4 cups parsley, finely chopped - 2 tbsp fresh mint leaves, finely chopped - 1 cup white onion, finely chopped - 3 cups tomatoes, diced
1 cup chickpeas, canned or cooked - 2/3 cup olive oil - 2/3 cup lemon juice - salt and pepper
1-2 Potatoes, sliced in circles - Water - 2-3 tomatoes slices in circles
Preparation | 1.To prepare the stuffing, combine uncooked rice, parsley, mint, onions, tomatoes and chickpeas in a bowl. Drizzle with olive oil and lemon juice. Season with salt and pepper and toss gently. 2.In a heavy bottomed saucepan, layer the potatoes slices as one layer.3.Open flat the grape vine leaf, shiny side down, spoon inside the parsley rice mixture and roll tightly, closing the sides first. Arrange in pan placing the rolls closely one to the other. To finish, top with a layer of tomato slices and strain the reserve stuffing liquid over all. 4.Place a large plate on the top of the rolls to keep them holding together. Cover with water and cook over low heat for about 40 minutes. 5.Let cool and serve with yogurt. Garnish with lemon slices and mint leaves.
#vineleaves #wara2_3enab #lebanesefood #mezze #vegetarianrecipes #vegan #easyrecipes #foodbloggerlebanon #mayasingredients #foodstyling #foodstylistlebanon #oliveoil #foodphotographerlebanon @sergeoryan_foodphotography
Grilled Kebbeh with Thyme Goat Labneh and Walnut
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The ghee traditionally incorporated isn’t something my heart desires, therefore I changed the filling to a healthy version inspired from my dad’s recipe.
Ingredients
Kibbeh Bowls: 1kg lamb ground meat - 3 cups cracked wheat - 1onion, chopped - 10 fresh basil leaves, minced - 1tsp dried mint - 1tsp salt - ½ tsp sweet pepper - ½ tsp cinnamon - ½ tsp black pepper
Maya’s Ingredients Filling: 150g goat labneh, crumbled - 4 tbsp fresh thyme leaves - 1tbsp toasted sesame seeds - 1tsp sumac - 1tsp honey - walnut - Olive oil
1.Combine kibbeh bowls ingredients to get a dough-like consistency. This can be done in a large bowl and wooden spoon or using a food processor. Refrigerate for 15 minutes.
2.Pound the sesame seeds, thyme and sumac in a pestle and mortar. Spoon over crumbled labneh. Drizzle with honey and sprinkle with chunks of walnut.
3.To form the bowls shape kibbeh, wet a plastic sheet (cling film) and place it inside a small bowl. Press the meat dough flat, 1/3 inch / 7mm thick inside to take the shape of the bowl. Repeat, wetting your hands with cold water as you work.
4.Each 2 molds will make one piece of kibbeh. Stuff one half with mixture and place it on the palm of your hand (after pulling away the plastic film), place the second half over it and seal the rims together. Brush with vegetable oil.
5.Spoon the labneh mixture, finish with a drizzle of olive oil, before joining the 2 molds together.
6.Carry carefully the kibbeh bowls and bake over charcoal on both sides until cooked thoroughly. Serve with green salad. #gastronomy #grilledkibbeh #Grilled_Lebanese_Kibbe #kebbeh #كبة #زغرتا #Kebbeh_Zghirtawiyyeh, #kebbet_shaham #Kibbe #Kibbeh #Kibbeh_2rass #Kibbeh_Qrass_Mishwiyyeh #Kibbi #Kubba #Kubbeh #LebaneseCuisine #Lebanonheritage #MayasIngredients #middleastern #cuisine #national_lebanese_dish #traditional #FoodBlogger
