Tag Archives: parsley

Foul Mudammas

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Foul Meddamas -Blog

Although Lebanon is a small country but over the course of history many civilizations settled here bringing their own culinary creations and passing it on to us. Ottoman and Levantine cuisine has great influence on Lebanese kitchen and similarly, most dishes use olive oil, garlic, parsley and lemon. I love how Lebanese are rooted in traditions but also easily embrace modernity and move abreast. They developed an eclectic mix of food and made dining the center of every get-together, no matter what the occasion is. I wonder if this is gonna be ever the same after the confinement because of the covid19 virus. I can’t imagine Sunday without family reunions and summers without sunset drinks on the terrace.

Breakfast also includes marvelous options. From the savory list like manakish, kishik, balila or the sweet list, like knefeh, sahlab, honey areesheh cheese; Food here is taken seriously. Lebanon’s fertile soil grow flavorful produce, I think one has to taste it locally to really understand what I’m talking about. I was so happy with my foul mudammas this morning that I have been itching to share the recipe with you.

 

Serves 1

Foul Mudammas

Ingredients

  • 1 x 400g cooked broad beans or canned foul mudammas, drained
  • 1/3 cup of water
  • 1/3 cup lemon juice
  • 1/3 cup tahini
  • 1/3 olive oil
  • 2 tbsp parsley, chopped
  • 1 stem green onion, finely chopped
  • 1 tomato, diced
  • ½ tsp ground cumin
  • 1 tsp salt

Preparation

  1. In a small saucepan, over medium low heat, place the broad beans with water and bring to heat.
  2. Add lemon juice, olive oil, tahini, salt, pepper and cumin. Reduce to desired consistency.
  3. Return beans to plate and top with tomatoes, green (or spring) onions and parsley.
  4. Taste and adjust seasoning if desired and serve with bread.

TIP: I think spring onions or onions are essential in this recipe and don’t forget to drizzle with extra olive oil before eating.

 

 

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Rice Salad with Chimichurri

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Rice Salad LRGrade 3 class at my daughter’s school are preparing for International Day next month and they chose Argentina to represent and talk about. Part of the celebration, they proposed to serve a rice salad on that day, with Chimichurri sauce. Since I always volunteer to help with the food, I came up with my own version of the recipe and took a picture of the end product. I’m super happy to document it in my blog and share it with you, hope you will like it.
If you like to add more ingredients, my advice is to stay away from juicy ingredients and stick to solid ones like chorizo, ham, pickles, green onions, …

Ensalada De Arroz Con Chimichurri
Rice Salad with Chimichurri

Ingredients

  • 3 cups long grain rice, cooked and cooled
  • 1 cup kidney beans, drained and rinsed
  • 1 cup corn, drained and rinsed
  • 1 cup cucumbers, diced
  • 1 cup red bell pepper, diced

Chimichurri:

  • 1 cup fresh parsley, finely chopped
  • 1 teaspoon dried oregano
  • 1 cup olive oil
  • ½ cup apple vinegar
  • Freshly ground Salt and Black Pepper

Directions

  1. In a large bowl combine all salad ingredients.
  2. In a small mason jar combine all of the dressing ingredients; shake well. Pour the dressing over the salad and mix well.
  3. Refrigerate until ready to serve.

White Beans Salad

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White Beans Salad

Hello World! Isn’t it a beautiful day or is it just me! Kids are at school, which makes it much easier for me to concentrate on blogging and to stare at my screen and finish typing one whole sentence without being interrupted.

As much as I look forward for the school bus arrival in the afternoon, I SOMETIMES look forward for its departure the next morning. I must sound like a terrible mom, but it’s only when they’re at school that I enjoy my time guiltlessly! I can sense a lot of like-mindedness here, yes?

I can train 2 hours at the gym instead of 1, and when I go with Serge, I know that in between the reps we can leisurely chat, make plans or even exchange stories about Kaia and Axel.

Yesterday’s main topic was “beans”! Since meat is not right up my alley, Serge makes always sure that I’m at least having my share of pulses instead.

It’s kind of obvious, with so many healthy recipes on my blog, that I love healthy food, such as beans. They are very popular in my kitchen especially around this season with every grocer I visit, displaying elegantly his Aysha Khanum beans boxes. As the summer comes to a close, Aysha Khanum or shell beans (a.k.a Cranberry beans) are harvested. Beans inside the pods are now ready and plump. One variety is white while the other is white and blotched with red color; for the record, those red spots disappear once the beans are cooked.

During the last days of summer, I buy a lot of fresh shell beans, divide them in portions and freeze them for winter. It’s so easy to do; the pods open right up, releasing four to five beans each, I place all uncooked in freezer bags. The advantage is that they cook much faster than dry beans and taste much better.

My kids favorite white bean recipe is Fassolia bi Lahme, kind of a bean stew cooked with red sauce, meat chunks and served with rice on the side. I prefer the white bean salad, that probably you don’t need a recipe to make it, but I couldn’t help but share, especially after gazing at this gorgeous photo that I enjoyed styling while Serge was setting his camera and lightings. While on the surface this dish seems so simple in reality delivers some serious flavor!

P.S My Instagram account is @oryanmaya

White Beans Salad

Ingredients:

  • 2 cups / 450g white or cranberry beans
  • or 1 can 450g of cooked white beans (washed and drained)
  • ½ cup extra virgin olive oil
  • ¼ cup lemon juice
  • 1 crushed clove of garlic (optional)
  • Salt, to taste
  • Fresh chopped parsley, to garnish

Preparation:

If using fresh shell beans, place them in a pressure cooker and cover with water (the water should come 1 to 1½ inch above the beans level). Cover and lock the lid. Let it cook over high heat for 15 minutes. Reduce the heat to low and cook for further 10-15 minutes. Release the pressure and wait for the cooker to cool entirely. Open carefully and drain. Alternatively use regular saucepan, cover with water and cook until beans are soft and tender.

If using dry beans, soak overnight and cook as per previous instructions inside a pressure cook, but for about 50-60 minutes.

In a small bowl, combine olive oil, lemon juice, garlic, salt and drizzle over the beans. You can adjust the dressing to taste.

Garnish with parsley and serve with Lebanese pita bread and spring onions.