Category Archives: Main Course

Oven-Baked Sea Bream

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Baked Fish

Hey folks, gather ’round for a slice of our neighborhood tales! It’s like just yesterday when my hubby and I reveled in the joys of tucking our little ones into bed, eagerly anticipating our own night out. Fast forward, and here we are, with a teenage daughter and a legally adult second one. Now, they’re the ones ushering us into dreamland before hitting the town.

Our eldest is spreading her wings a bit, navigating the world solo. Meanwhile, the youngest is still under the no-cab-alone rule. So, when she’s out, we’re either stationed at home, ready to pick her up, or hanging with our awesome neighbors who, I must say, are more like family now. Shoutout to Rania and Alain – they’ve been our partners in crime through countless celebrations, from Easter to Christmas to graduation and birthdays. We’ve even lost count of the wine bottles during our weekly dinner gatherings.

Tonight’s rendezvous is set for 8:30, featuring some baked fish and roasted cauliflower. Time to detox from all the cheese and raclette bingeing since Christmas – gotta keep it healthy, you know?

Speaking of fish, my go-to is SEA BREAM. Its mild, white meat is a winner for me. Found in various corners of the globe, it’s perfect for grilling. A decent-sized one, around 400gms, can be thrown on the grill whole – head and all.

My cooking mantra for this beauty? Keep it simple. A sprinkle of salt and pepper, some sliced onions and tomatoes for stuffing, lay it in a baking pan with lemon wedges and aromatic leaves, drizzle some oil, and voila! Pop it in the oven for 45-50 minutes, and you’ve got yourself a tasty treat. Who says healthy can’t be delicious? Cheers to good food and great company!

Ingredients

  • 2kg / 3-4 fresh Sea Bream fish (cleaned, gutted and scaled)
  • Sea Salt and coarse pepper
  • Zest of 1 lemon
  • 1 onion, cut in circles
  • 2 large tomatoes, cut in circles
  • 1 lemon, sliced
  • 3 sprigs of rosemary
  • 10-12 Basil leaves
  • Olive oil, to drizzle
  • 1/2 cup of White Wine
  • Kumquat (Optional)

Directions

  1. Preheat oven to 220°C
  2. Wash fish, pat dry and place in oven dish.
  3. Liberally sprinkle salt and pepper over all parts of the fish and inside the body cavity.
  4. Fill in and surround with zest, onions, tomatoes, lemon slices, rosemary and basil. Drizzle with olive oil.
  5. Pour the wine inside the pan and cook for about 50mn or until fish flakes easily with a fork.

Tartiflette

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Tartiflette, is the kind of food that stole my heart right from the get-go. In 2021, Paris, Christmas vibes, freezing temps, and my cozy food radar going bonkers. So, there I am, at the Christmas market in Les Jardins de Tuileries! While my husband and daughter are out there braving the cold, playing without their gloves at the Carnival Balloon Shoot, I’m on a culinary adventure! From one food booth to another, I’m on a mission to try every Alpine dish out there: raclette, fondue, tartiflette, poêlée montagnarde, -you name it.

But let me tell you, the one that stole the show for me was tartiflette. While the fam’s freezing their fingers off, I’m warming up my insides with this magical creation. It’s the kind of recipe with just four ingredients that I adore, especially when I’m not in the mood for a marathon cooking session.

This gem hails from the Savoie department in the French Alps. The name? Well, “tartifle” in Savoyard dialect means “potato”. Picture this: potatoes, cheese, onions, and bacon all coming together in a dance of flavors. The VIP of the dish? Reblochon cheese, but since I couldn’t get my hands on it today, I went for Coulommiers, another soft-ripened French cheese.

This delicious recipe is a perfect winter dinner. So, if you’re on the lookout for a meal that’ll hug your soul, tartiflette’s the answer. Cheers to simple joys and cozy eats!

Ingredients

  • 750g potatoes, peeled and sliced
  • 2 sprigs of thyme (optional)
  • 200g smoked bacon lardons
  • 20g butter
  • 1 large onion, sliced
  • ½ cup white wine (optional)
  • 150ml crème fraîche
  • 240g Reblochon, rind and all, sliced

Preparation

  1. Heat the oven to 180°C. Bring a pan of salted water to a boil, add the potatoes and thyme, and cook for 6 minutes until just tender. Discard the thyme leaves and drain.
  2. Turn a skillet to medium heat and cook the bacon pieces until they reach your desired doneness (5 to 8 minutes). Remove from the skillet and set aside.
  3. In the same pan, melt the butter over medium heat and fry the onion for 5 minutes. Return the bacon to the pan with the wine and cook until the onions are golden.
  4. Lightly butter an oven dish. Cover the base with the potatoes, then spoon over the onion mixture and the crème fraiche. Mix gently and top it with cheese. Bake in the oven for 30 minutes until bubbling and deeply golden. Leave to stand for 5 minutes, then serve.

Creamy Chicken Curry

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Photography: Serge Oryan

Hello world! On my side of the continent, temperatures have been very low and our constant search has been lately exclusive for comfort food and soups. My curry recipe is very versatile. The version I’m sharing today is the one that my entire family approves, but I remember cooking this recipe sometimes for lent, using vegetable stock and coconut cream and omitting chicken, (which obviously makes it also vegan). I sometimes add, after blending, boiled cauliflower, pineapple pieces or unsalted cashew nuts. I also like sometimes to have it as a soup by adding one extra cup of stock before blending to have a thinner texture. It not only tastes delicious but it is also very aromatic and can be served on special occasions.

Ingredients

  • 1 tablespoon cooking oil
  • 2-3 chicken breasts, cut into pieces
  • Salt and pepper to taste
  • 1 tsp oregano
  • 1 tablespoon olive oil
  • 200g pumpkin, diced (optional)
  • 1 medium onion, diced
  • 1 teaspoon freshly grated ginger
  • 2 teaspoons curry powder
  • 1 teaspoon ground cumin
  • ½ teaspoon ground turmeric
  • 2 cups fresh tomatoes, peeled and diced
  • 1 cup chicken stock
  • 1 banana, ripen and sliced
  • 1 apple, peeled, cored and diced
  • 2 cups cooking cream or coconut cream

Preparation

  1. In a large pot, drizzle oil and place chicken pieces to cook. Season with salt, pepper and oregano. Continue to fry until fully cooked. Remove chicken pieces and set aside.
  2. In same pot, coat again with oil and add pumpkin and onion. Sauté until soft.
  3. Stir in ginger, curry powder, cumin and turmeric and continue to sauté for about 1 minute then add tomatoes.
  4. Stir in the stock and continue to cook for about 5 minutes or until it starts to simmer.
  5. Add banana and apple pieces and cook for another 10 minutes.
  6.  Off heat, blend the mixture with hand stick blender or by transferring it to a food processor. Blend until smooth. Return mixture to the pot with the cooked chicken and add the cream to heat just few minutes, without bringing it to a boil.
  7. Garnish with sesame, seeds or shredded coconut, and serve with Basmati rice.

Baked Mac and Cheese

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You’ll love this simple version of this classic recipe. I’ve seen versions of it with ham added, or vegetables, or béchamel sauce, … but NO! More ingredients mean more comments! My kids and their friends “and my friends” love it, just like that; a simple pasta recipe mixed in a creamy cheesy sauce and topped with chunky buttery Panko.

The “yumminess” lies between your choice of the rich cheddar cheese, the Panko coated with butter and the BAKING, to make all flavors blend together in its most delicious way.

Ingredients:

  • 500g macaroni (I used maccheroni)
  • 2 tbsp butter
  • 2 cups cooking cream
  • Salt, to taste
  • 1 cup cheddar cheese, shredded
  • 1 cup Mozzarella, shredded

Topping:

  • ¾ cup Panko (or breadcrumbs)
  • 2 tbsp melted butter

Preparation:

  1. Cook pasta in boiling water according to package directions.
  2. Preheat oven to 200°C
  3. Butter a 9”x13” rectangular baking dish and spread cooked pasta inside.
  4. Sprinkle with salt and drizzle with cooking cream. Mix.
  5. Stir cheeses together and layer over the pasta.
  6. In a small bowl pour the melted butter over the Panko and mix until well coated. Use it to top the macaroni and cheese.
  7. Bake for around 25 minutes. Serve hot.

Spaghetti Bolognese

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Spaghetti Blog

Hello pasta lovers! Aren’t you numerous? Sometimes I really feel you don’t need a recipe to cook pasta. You throw it in the pan with any ingredients you have on hand and voilà! A fabulous meal is ready and bellies and taste buds are satisfied.

Spaghetti Bolognese is one of the meals that when I cook, I don’t have to worry about who doesn’t eat or who will whine about lunch because it’s everyone’s favorite. A meal I can cook with my eyes shut and my focus off.

Let’s do that!

Spaghetti Bolognese

Ingredients

  • 1 pack / 500g Spaghetti
  • 2 tbsp olive oil
  • 1 large onion, finely chopped
  • 2 garlic cloves, crushed
  • 400g minced beef
  • ¼ cup red wine (optional)
  • 400g fresh tomatoes, peeled and diced
  • 1 tbsp tomato paste
  • 1 tbsp fresh basil, finely chopped
  • Salt and pepper
  • Parmesan

 

Preparation

  1. Cook spaghetti in boiled water according to package instructions
  2. In a large saucepan, sauté onion and garlic until golden.
  3. Add meat and cook for 2-3 minutes, drizzle with wine and continue cooking until browned on all sides.
  4. Add tomatoes and cover with water. Add tomato paste. Season with basil, salt and pepper and let simmer for about 30 minutes or until the sauce is thick and rich.
  5. Drain cooked spaghetti and add to the pan with the Bolognese sauce. Toss well and serve with parmesan cheese.

 

Grilled Kibbeh with Thyme Goat Labneh and Walnut

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Kibbeh Qrass

Kibbeh is considered as one of the national traditional Lebanese dishes. There are more than a dozen adaptations of this recipe including options for vegetarians. The one constant and main ingredient is cracked wheat (burghul / bulgur or fine ground durum wheat).

Kibbeh is almost everyone’s favorite Lebanese dish. The variety ranges from starters to main course, depending on the size and the filling or sometimes no-filling at all.

The recipe I’m sharing today is a specialty of the villages in North Lebanon, in particular Zgharta, because this recipe for many Lebanese is known as Kibbeh Zghirtaweeyeeh

Preparing this recipe for the first time might be a long and delicate process, but it is also a true art revealing the devotion put into cooking since always.

I still enjoy mixing it manually and pounding the filling with a mortar and pestle, but 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. Hope you will like it.

Ingredients

Kibbeh Bowls (Kibbeh Qrass)

  • 1kg lamb or beef ground meat
  • 3 cups fine light or dark cracked wheat (burghul), rinsed and dry
  • 1 medium white onion, chopped
  • 10 fresh basil leaves, minced (optional)
  • 1 tsp dried mint
  • 1 tsp salt
  • ½ tsp ground sweet pepper
  • ½ tsp ground cinnamon
  • ½ tsp ground black pepper

Option 1- Traditional Filling

  • 2/3 cup sheep ghee
  • 1 large white onion, finely chopped
  • 3 tbsp fresh parsley, coarsely chopped
  • 2 tbsp fresh mint leaves, chopped
  • ½ tsp salt
  • ½ tsp black pepper

Option 2- Maya’s Ingredients Filling

  • 150g goat labneh, crumbled
  • 4 tbsp / handful fresh thyme leaves
  • 1 tbsp toasted sesame seeds
  • 1 tsp sumac
  • 1 tsp honey
  • Chunks of walnut
  • Olive oil, to drizzle

      •  Vegetable oil, to brush

Extra tools

  • Plastic film
  • Small glass bowls x 6

Preparation

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.

2.Refrigerate for 15 minutes.

3a.Meantime prepare the filling. For option 1, combine onion, parsley, mint, salt and pepper. The ghee should stay solid and set aside.

3b.To make the filling option 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 if desired.

4.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.

5.Each 2 molds will make one piece of kibbeh. Stuff one half with your preferred 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.

6a.If using the traditional filling, just spoon the onion mixture inside followed by the pieces of ghee.

6b.If using my filling, spoon the labneh mixture, finish with a drizzle of olive oil, before joining the 2 molds together.

7.Carry carefully the kibbeh bowls and bake over charcoal on both sides until cooked thoroughly. Serve with green salad.

 

Bamia w Riz / Lamb and Okra Stew

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MayaOryan-Okra with Rice

The Taste of Marjeyoun is a cookbook by Dina Bayoud Kohl and published by Tamyras. I was lucky enough to meet the author last October and purchase my signed copy of her book.

My dad’s lifelong love was his hometown Marjeyoun where he was born. Despite the fact that he moved to Beirut with his parents at a very young age, he always speaks fondly about his town, the people, the culture and the food.

Dina’s recipes are so authentic and easy to apply. They are like many Lebanese recipes exquisite and rich with healthy ingredients from pulses to vegetables to aromatic herbs like thyme, parsley and mint. I enjoyed trying many of them and results were always successful.

I particularly felt in love with the beef and okra stew recipe, healthy, refined and simply delicious. I may have changed a couple of steps on how Dina Bayoud Kohl makes it, but stayed loyal to the ingredients.

I’m reliving my dad’s tasty food with every bite I take! Live Love Marjeyoun:)

Ingredients:

• 2 tbsp vermicelli
• 2 cups long grain rice
• 800g Frozen Baby Okra
• 3 tbsp fresh lemon juice
• 2 tbsp sunflower oil
• 2 medium Onions, finely chopped
• 5-6 Garlic cloves, crushed
• 500g Lamb meat, cubes
• 1tsp ground cinnamon
• 450g tomatoes, crushed
• 2 tbsp Tomato Paste
• ¼ tsp allspice
• Salt, to taste

Preparation:
1. Sauté the vermicelli in 1 tablespoon of vegetable oil then add the rice and cook according to package instructions.
2. In a large bowl drizzle lemon juice over okra and set aside.
3. In a large pot, heat oil and sauté onions and garlic for about 5 minutes or until wilted and golden, stirring constantly. Add the meat and cinnamon and brown for about 5-7 minutes.
4. Add the tomatoes over low-medium heat and 1 liter of water and let it simmer.
5. Add the okra, tomato paste, allspice and salt and cook covered for about 20 minutes or until the okra is cooked through. Uncover and simmer for another 10 minutes and until the sauce slightly thickens. Serve with vermicelli rice.

Loubieh Bi Zeit or Green Beans in Oil

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Maya Oryan - Loubieh Bi Zeit.JPG

Loubieh Bi Zeit literally means “green beans in oil” and is a Lebanese traditional vegetarian dish. Many local dishes use olive oil I think because Lebanon produces fine olive oil and combined to many ingredients result into absolute indulgence.

I prepare this dish using fresh beans, tomatoes, garlic and onions. I love this old-fashioned simple version, I change nothing add nothing!

This meal is refreshing, tasty and healthy, the combination of ripe tomatoes and green beans gives it a sweet flavor with a bit of acidity.

Classic!

Ingredients

  • 1kg flat green beans (a.k.a helda beans), washed
  • 4 tbsp olive oil
  • 1 onion, sliced
  • 7 garlic cloves
  • 400 g ripe tomatoes, chopped
  • 1/2 cup tomato sauce
  • ¼ tsp Lebanese seven spices
  • ½ tsp salt
  • Fresh herbs for garnish

 Directions

  1. Top and tail the beans and cut into even-sized pieces.
  2. Fry the onions over medium-high heat until golden. Add the whole garlic, the flat beans, the pepper and the salt and sauté for 2-3 minutes or until the beans are a vibrant green.
  3. Add the chopped tomatoes and stir.
  4. Cover with water and simmer on low-medium heat for about 25 minutes.
  5. Remove the lid and add the tomato sauce. Continue cooking until the liquid evaporates and the tomatoes form a thick coating around the beans.
  6. Garnish with parsley, coriander or mint and serve at room temperature with fresh onions and flat bread.

 

 

Tenderloin Strips Easy Version

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Beef Tenderloin-MayaOryan

I learned this recipe from my sister Hala. She has a whole repertoire of delicious recipes that can be ready in half an hour. She, like many working women has little time to spend in the kitchen and big concern about giving her family the right healthy food.

When she first gave it to me, I thought it was too simple to be good, but it turned out to be one of the juiciest and most flavored beef strips recipe, I cook.

It’s a family meal! When it’s on the menu: NO complains, everyone is eating happily. I usually add carrots to the mushrooms, too bad this time I didn’t, they would have added some color to the photo. When I was cooking this morning, I had no intentions to take pictures, I decided only when I saw the kids’ friends eating and asking for a second serving. Then I said: “Let’s shoot and share!”

This recipe can be done with rice or mashed potatoes, it can also be prepared as a festive dish, trust me, your guests are going to love it.

Tenderloin Strips Easy Version

Ingredients:

  • 1kg beef tenderloin, cut into strips
  • 1 onion
  • 1 garlic clove
  • 200g mushrooms, sliced
  • ¾ cup Ketchup
  • ¾ cup olive oil
  • ¾ cup soy sauce
  • ¼ tsp salt
  • ¼ tsp pepper
  • 1 tbsp butter
  • 2 cups basmati rice

Preparation:

Marinate in the refrigerator, beef strips with ketchup sauce, soy sauce and olive oil, overnight.

Melt the butter in a large heavy bottomed pot and add the onions and the garlic. Sauté for few minutes or until the onion starts to wilt and the garlic starts to turn golden.

Add the meat in batches and cook for 2-3 minutes or until it starts to brown on all sides, add the marinade, season with salt and pepper and let it simmer, with the lid on, until the meat is tender and the liquid is reduced and reaches a thick consistency.

Finally, add the mushrooms and let it simmer on medium heat for about 5 minutes.

Cook the rice according to package instructions and serve hot with beef strips.

Note: Since the marinade has a big amount of soy sauce, which is high in sodium, better not to add too much salt.

Stuffed Vine Leaves

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MayaOryanIMG_8508-RPhotography Serge Oryan

Stuffed vine leaves are as easy as a salad to make! It has to be easy since this recipe was among the first ones I learned. 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!

An authentic traditional recipe, prepared just like my mom and her mom before her. Stuffed vine leaves are really moreish, these juicy little bites, melting soft in the mouth are best consumed as an appetizer or as a main dish.This dish is one of the essential plates in Lebanese mezze. Because it’s vegetarian, it makes it a popular staple during the Lent period.

Full with nutritious ingredients, this meal is a heart-healthy choice for almost anyone. According to the nutrition data, Grape leaves are low in Saturated Fat, and very low in Cholesterol and Sodium. They are also a good source of Vitamin C, Vitamin E, Niacin and Iron, and a very good source of Dietary Fiber, Vitamin A, Vitamin K, Riboflavin, Vitamin B6 and Folate. They can provide your body with beneficial nutrients, from Calcium, Magnesium, Copper, Manganese to omega-3 fatty acids and antioxidants. What’s not to like about that!

 One last note, if using canned grape leaves, rinse the leaves gently with warm water and use, while fresh grape leaves have to be soaked in hot water for 10-15 minutes before using.

Ingredients

  • 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
  • 2 tsp salt
  • 1 tsp sweet pepper
  • 1-2 Potatoes, sliced in circles
  • Water
  • 2-3 tomatoes slices in circles

Preparation

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.

In a heavy bottomed saucepan, layer the potatoes slices as one layer.

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.

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.

Let cool and serve with yogurt. Garnish with lemon slices and mint leaves.

Note: You might finish the stuffing before the leaves, or the leaves before the stuffing. I tried to be as close as possible to the quantity of the ingredients, but it varies from one size of leaf to other and depends on the amount of stuffing you use in each roll.