Meatballs, Potatoes and Rice – Daoud Bacha w Riz

Daoud Bacha and Rice - Photo by Serge Oryan

Daoud Bacha and Rice – Photo by Serge Oryan

If I were ever granted one superpower, I’d want the ability to manipulate time. Forward. Stop. Rewind.

It would come in helpful to forward insignificant days, zap undesirable phases, lap disappointing circumstances.

If I can stop time it will enable me to do all the things I want and I will never miss a deadline. How many times you wished for a moment to never end, for a pleasure to prolong in measures you never reached before, for those thrilling feelings to last longer.

If I can rewind time, I will have perfect control over my destiny. Not only I’d use this ability to catch back opportunities I never thought they were important, but also to run through again memories and time that touched my heart.

If you were granted one superpower, what would it be?

Last time I did meatballs, my friend Carole who lives in Dubai came over for lunch with her beautiful daughters, we sat all around the table and enjoyed a meal together and laughed. How I wish right now to rewind this day and live it as is all over again:)

Meatballs, Potatoes and Rice

Ingredients

  • 450g beef ground meat
  • 1 egg
  • 3 tbsp breadcrumb
  • 3 tbsp Parsley
  • Salt and Pepper, to taste
  • 1 tbsp flour
  • Vegetable oil
  • 1 large onion, chopped
  • 2 garlic cloves, minced
  • 2 cups potatoes, diced
  • 4 tomatoes, diced
  • 1 tbsp tomato paste
  • Pine nuts, toasted (optional)

Directions

In a small bowl, sprinkle the meat with salt, pepper and parsley, add the egg, flour and breadcrumbs and mix. Make small balls.

Heat oil in a large pot and add the meatballs to cook until browned on all sides. Remove from pot and set aside.

In same pot, add oil and drop in the onions and garlic to fry until golden. Add potatoes and tomatoes and mix gently. Cover with water and let it simmer on medium heat. Spoon the tomato paste in and season with salt and pepper. Continue to cook for about 20-25 minutes.

Sprinkle with pine nuts and serve with rice on the side.

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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, fatayer silik, Loubieh bi Zeit 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.