Tag Archives: Lebanese food stylist

Artichoke ragoût with Rice

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I opened my freezer to put some ice cream inside and realized that I can’t because it’s packed with Al Wadi Al Akhdar frozen vegetables. I recently was offered the whole range of their products and worked on more than 60 recipes for the re-launch of their website. I’m lucky I know to work on such a quality and tasty brand, but here’s what I encountered: food jam in my freezer!

I wasn’t planning to cook dinner! I was up at 7am, went to the gym, got back with full energy and worked like a happy busy bee, thinking of finishing my day with a nice warm bath and watching TV series in bed. So I stared at my freezer wondering either I eat the entire ice cream and work out an additional hour the next morning (Nope!) or forget about watching TV and cook something easy using some of those veggies.

It didn’t really take me time to decide, I’ve immediately chosen 2 bags of artichokes bottoms, one bag of baby carrots and some frozen coriander. In my recipe here below, I recommend using fresh vegetables, but if you were like me looking for a simple recipe that can be ready in no time, frozen vegetables are always my choice after fresh, especially on busy evenings.

My mom cooks this yakhne – like we Lebanese call a stew– with meat cubes and no coriander in it. It is also delicious, but since I prefer vegetarian meals, this is my version with an extra squeeze of lemon juice just before removing from heat.

“The food was ready in 45 minutes and Serge enjoyed a homemade dinner when he arrived! It just really can’t get any better than this!”.

Ingredients:

  • 500g frozen artichokes bottoms
  • 2 carrots, peeled and chopped
  • 3 medium potatoes, peeled and diced
  • 1 cup of water
  • 2 tbsp flour
  • 2 tbsp vegetable oil
  • 1 large onion, chopped
  • 2 garlic gloves, minced
  • ½ cup fresh coriander, chopped
  • Salt and Pepper, to taste
  • 1 tsp white pepper
  • Juice of one little lemon

Preparation

  1. In a bowl combine artichokes, potatoes and carrots. Dilute the flour in the water and pour in.
  2. In a large pot, heat the oil and cook the onions, until golden.
  3. Add the garlic and the coriander, stirring frequently.
  4. Stir in the vegetables coated with flour. Season with salt and peppers. Cover with water and simmer on low heat until cooked well.
  5. Drizzle with lemon juice and serve with short grain rice and Lebanese flat bread.

French Lentil Salad

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Is that for real that 3 months have passed since my last blog or it’s just my eyes! Gosh! What a busy summer… and how fast it finished!

Every year before the Holy month of Ramadan I get very busy with food styling jobs and this year as usual I got the chance to work on numerous brands I love. I had photo shoots every week since June.

But work is not the only reason to blame my disappearing, yes you guessed Vacation!

This year we went to beautiful Mallorca and sunny côte d’Azur. Delicious Paella and original Niçoise Salad! On our last night, we booked a table at La Petite Maison restaurant in Nice where they serve the best lentil salad ever and where my inspiration is for this recipe.

I fell in love with Nice! Maybe because there are a lot of similarities in their nature and our’s in Lebanon (they both lie on the Mediterranean sea) or simply maybe because I needed a vacation so much that I enjoyed every moment I spent there.

I’m sharing few pictures with you!

Ingredients

For the lentils:

  • 1 ½ cup red lentils or French green Lentilles du Puy
  • Salt, to taste
  • 1 bell pepper orange or red, diced
  • 1 red apple, peeled and diced
  • 5 small radishes, diced
  • 12 cherry tomatoes, cut in 4 each
  • 1 sprig of green onion, finely chopped (only the green with a little of the white bulb if desired)
  • Parsley, to garnish

For the vinaigrette:

  • 3 tbsp extra virgin olive oil
  • ¼ cup tbsp red wine vinegar apple vinegar
  • 1 tsp salt
  • ½ tsp Dijon mustard

Preparation

1. Wash the lentils. Transfer to a saucepan with boiling water, add salt and cook until the lentils are tender (about 20-25mn). Do not overcook. When ready, drain and set aside.

2. To make the vinaigrette whisk all the ingredients together.

3. In a salad bowl, mix together the lentils, the vegetables and drizzle with the sauce. Decorate with parsley and serve,

Serve at room temperature.

The cafés – Nice

At the beach – Nice

Mallorca’s blue sea

Mallorca – August 2012

Lebanese Classic Rice pudding or Riz Bi Haleeb

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Image

Rice pudding was Kaia’s first favorite food. I used to cook it more when my girls were teething☺ I consider it more of a baby food than a dessert, because it reminds me of them sitting in their high chair enjoying eating Riz bi Haleeb.

It is an easy and simple recipe to prepare for the whole family. Every country around the world has its own version of rice pudding. I find the Lebanese recipe the best I’ve ever tasted. Perhaps, because of the use of the mastic gum that gives it a little of a light chewy feel and the aromatic fragrance of the orange blossom water.

Hope you and your kids enjoy this great old-fashioned dessert!

Ingredients

  • 3 cups full fat milk
  • ½ cup white sugar
  • ½ cup short grain white rice
  • 1 cup water
  • 1/4 tsp mastic powder, pound
  • 1tbsp orange blossom water
  • Unsalted whole pistachios, to decorate
  • Unsalted ground pistachios, to decorate
  • Pine nuts, to decorate

Preparation

  1. Pour milk in a medium-sized, heavy-bottomed saucepan, add sugar and bring to a boil.
  2. Add the rice and water. Stir well.
  3. Cook over medium heat for about 30mn or until the mixture is creamy, stirring constantly, making sure the rice doesn’t stick at the bottom of the pan.
  4. Add the mastic powder and the orange blossom water and cook for another 15mn until thickened.
  5. Remove from heat. Spoon the rice evenly among serving bowls.
  6. Decorate with pistachios and pine nuts. Served chilled.

Lavender Cookies

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Anything that comes from my in-laws garden tastes heavenly and is a goodie because it hasn’t been treated with chemicals. Serge was visiting his parents last week and got back with a jar of dried lavender. I love lavenders, they look, smell and taste great, especially in cookies.

I make this recipe very often during spring. The sweet and fragrant flavor pop in these cookies by just adding a handful of dried lavender to my classic recipe. Everyone adores them!

Editor’s note: Your dough should come out firm. If it happens that it’s soft, chill the dough for half an hour before start working with it.

Ingredients

  • 1 cup/200gms room temperature butter, diced
  • 3/4 cup brown sugar
  • 1 egg, lightly beaten
  • 1tsp vanilla
  • 2 1/2 cups all-purpose flour, sifted
  • 2 tsp baking powder
  • ½ tsp Salt
  • 2 tbsp dried edible lavender flowers

Preparation

  1. Preheat oven to 180°C / 350°F, and place rack in the center of the oven. Line baking trays with parchment paper.
  2. Cream butter with sugar until light and fluffy.
  3. Beat in egg and vanilla.
  4. In a separate bowl combine flour, baking powder, salt and lavender.
  5. Gradually add to creamed mixture and mix until thoroughly combined.
  6. 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 sheet.
  7. Bake for 15 minutes or until golden brown.
  8. Let cool for 5 minutes then transfer to a wire rack to cool completely.

 Garnish with additional lavender flowers if desired.

The Authentic Lebanese Fattoosh!

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For some it’s Cats or Dogs, for others Rome or Paris, for me it’s Fattoosh or Tabooleh☺

I love Fattoosh salad, especially on a hot summer day. Last week we were blessed with sunshine and I had this salad for three consecutive days.

Fattoosh is a Lebanese salad, simple comme bonjour, there’s no secret on how to make it. The distinctive ingredients are sumac, purslane and toasted pita, while everything else is usual.

Crunchy and healthy! Enjoy it☺

Ingredients

  • ½ Romaine lettuce, chopped
  • 3 Cucumber, diced
  • 3 Tomatoes, chopped
  • 1 Green Capsicum, seeded and chopped
  • 3 Radishes, sliced
  • 2 sprigs Green Onions / Spring Onions, chopped
  • ½ cup Parsley, leaves picked
  • ½ cup Purslane, leaves picked
  • ¼ cup Mint, leaves picked
  • 2 loaves Lebanese bread / Pitta Bread, toasted or fried

Dressing

  • 1 tbsp Sumac
  • ½ cup Lemon juice
  • ½ cup Olive oil
  • Salt, to taste

Preparation

In a large salad bowl, mix together the lettuce, cucumber, tomatoes, capsicum, radish, green onions, parsley, purslane and mint. Toss with the dressing, and serve with toasted (or fried) bread at the last minute.

Another Lebanese Dessert, the Snayniyeh!

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Lebanese are very special when it comes to languages. I, like many Lebanese, speak to my daughter in French, send her to a school where she learns English and Arabic and lives in a country where the spoken language is Lebanese.

Gulf countries have a translation for every foreign word while we Lebanese have our own mishmash of languages, we don’t mind speaking 3 languages in one sentence; if it’s a computer then let’s call it a computer and not “hassoub”, and if French call it Filet, don’t think hard, everybody knows what Filet de boeuf is. I love this! It’s not complicated!

So when Kaia, asks me: “Mom what is cheese in Arabic?”, I proudly answer: “Jibneh”, but if she asks: “What is Cheese Cake?”. I answer: “It’s Cheese Cake!” Who knows what Gateau jibin is!

This morning she asked: “What is Snayniyeh in French?” I said: “It’s Snayniyeh!”. “And in English?” I answered: “Also Snayniyeh!”. She smiled and said: “It’s funny!”

Fair enough, no? Italians have Tiramisu and Panna cotta we Lebanese have Snayniyeh and Meghleh. Why try calling it anything else!

Every name hides a little story behind. Snayniyeh is derived from “snan”, which means teeth in Lebanese and this scrumptious dessert is usually prepared to celebrate the appearance of a child’s first tooth. A sure phenomenal event for every mom!

I love our traditions! Meghleh to celebrate the birth of a child, Snayniyeh for teething, Maamoul for Easter and Awwamat for Ghtas (Christ’s baptismal night), isn’t it sweet☺

The name Snayniyeh put a smile on many faces as it brings back sweet memories! It’s simple and healthy and this is how I make it.

Ingredients

  • 1cup hulled wheat, washed and rinsed (in Arabic ameh ma’chour)
  • 1lt water
  • 1 large pomegranate, peeled and seeded
  • 3/4cup icing sugar
  • 1/2cup orange-blossom water
  • 1/2cup pistachios, soaked in water for about 1 hour
  • 1/2cup almonds, soaked in water for about 1 hour
  • 1/2cup walnuts, soaked in water for about 1 hour
  • 1/2cup sugared chick peas

Preparation

  1. Cook the wheat in boiling water for an hour or until tender and all the liquid has been absorbed.
  2. Remove from heat and stir in icing sugar and orange-blossom water.
  3. Mix with the pomegranate seeds.
  4. Scatter the rest of the ingredients on the top and serve hot or cold.

Quails With Prunes And Thyme

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My friend Ellà is a foodie too, whenever I invite her over, I feel my cooking skills are being tested. I have to admit her food is DELISH! I found out the best way to avoid her comparisons with other recipes was to cook her meals she never had before or at least not common meals, like quails (in Arabic is Ferreh).

I think we all have Ellàs in our lives and wondering how to impress them. This recipe is simple and does the job, but don’t forget to top it with liquor. Only liquors with high alcohol content can be used to flame food. I use cognac, rum or brandy. Wine or beers will not work. Flambé food adds an extravagant touch to the evening, especially if it’s done at the table where it’s served. I usually transfer quails to a serving dish and ignite the brandy. It’s dramatic! And my guests ARE impressed! What kind of show off is this? Trust me the feeling is fabulous! How do I know, you ask? ‘Coz Ellà called the next day I invited her and asked for the recipe:)

Quails flambéed with Prunes and Brandy

Ingredients

  • 6 Quails
  • 3 tbsp butter, melted
  • 3 tbsp sumac
  • 1 tsp salt
  • 1 tbsp sugar
  • 1 tbsp cinnamon
  • 6 prunes, pitted
  • 2 onions sliced
  • 4 carrots, sliced
  • 1 bunch fresh thyme
  • 3 stalks celery, chopped
  • 500ml Vegetable Stock
  • 1/4 cup brandy

Preparation

  1. Position a rack in the lower third of an oven and preheat to 220°C/400°F.
  2. Rinse inside and outside of quails, and pat dry with paper towels.
  3. Add sumac and salt to the melted butter and use this mixture to brush all 6 birds.
  4. Mix sugar and cinnamon and season each of the bird cavities.
  5. Fill each of the cavities with one prune, 1 tablespoon of onion, and little of the bunch thyme. Tie the quail’s legs together with kitchen twine, and set aside.
  6. In the bottom of a large roasting pan, scatter the vegetables; carrots, celery, the remaining onions and thyme. Arrange the quails on the top of the vegetables. Drizzle with stock and bake for 55 minutes or until quails are cooked through.
  7. To make the flambé, pour the brandy over the quails and ignite with a match or a lighter. When flame goes out and liquor has burned off, you are ready to serve.
  8. It’s great with rice, green salad and pitta bread.

Mama’s Sfouf

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I’m back to my kitchen, to my bed and most importantly to my family. Gosh! I missed my hubby and daughters. Four weeks away from home felt very long and slow. I felt the time freezing, as if the Earth was not rotating, but Thanks God, there’s a bright side for every story, because I was working with a wonderful team, on a very big brand, learning splendid recipes from a gifted chef.

I came back a week ago! I miss cooking so much that we had different menu everyday for breakfast, lunch, dinner and even dessert. My family and I are overwhelmed.

The first item I want to share with you after my return is Sfouf cake.

Sfouf are fun! It’s a Lebanese dessert known for its distinctive yellow color coming from the addition of turmeric. Sfouf can be enjoyed with milk, tea or coffee. It contains no eggs or no butter, mix the ingredients the way you like and make sure you will get a superb cake flavored with aniseed and turmeric spices; two of the healthiest spices available. Like many recipes, the quantities varies from a kitchen to another, but my mom’s recipe is simply the best☺

Sfouf (Sfoof)

Ingredients:

  • 3 cups Semolina Flour
  • 3 cup Flour
  • 1cup Vegetable oil
  • 1 tbsp Turmeric (a.k.a Curcuma)
  • 2 tsp Baking powder
  • 2 tsp Aniseed (ground)
  • 1 tsp Vanilla
  • 2 cups Sugar
  • 21/2 cups Milk (or water)
  • 2 tbsp Tahina (sesame paste)
  • Sesame seeds, Slivered almonds or Pine nuts, to garnish

Directions:

1. Preheat oven to 180C

2. In a bowl, mix semolina, flour, turmeric, baking powder, aniseed and vanilla. Add oil and stir to make a paste.

3. In a separate bowl, melt sugar in cold milk. Add gradually to the flour and spices paste and mix using an electric cake mixer.

4. Grease the baking dish with Tahina and pour batter. Make sure it’s flat and even. Sprinkle with sesame, pine nuts or decorate with almonds.

5. Bake for approximately 30 minutes, or until golden-brown. Allow to cool for 15 minutes. Cut in pieces like you do for brownies and serve.

Please note, this same recipe can be done without milk. Just dilute sugar and aniseed in water and add it to the flour and spices mixture.