Tuesday, July 25, 2017

Vegetarian Fasolia Beans Stew Recipe – Fasolia bi Zait

Vegetarian Fasolia Beans Stew

In Lebanon this dish is commonly known as “Fasolia at’aa” or “Fasolia bi zait” which translate to “vegetarian Fasolia” and “Fasolia with oil.”

Fasolia is a variety of red beans or pinto beans that you can commonly find in supermarkets. For this recipe pick the beans with tan/lighter color if possible, or as a second best pick red beans. And if you have control over it, pick beans that are new, and haven’t been stocked for a very long time.

Prep time 20 mins
Cook time 90 mins
Total time 1 hour 50 mins

Author: Mama’s Lebanese Kitchen

Recipe type: Middle Eastern Entree

Serves: 6


2 cups of pinto beans (fasolia)
1 medium onion, finely chopped
1 head of garlic, finely minced
1 medium head of potato, cut into tiny cubes
½ cup of olive oil
1-2 teaspoons of tomato paste
½ teaspoon of salt (or to taste)
8 cups of water


Soak the beans overnight in fresh water so that they soften and cook faster.

In a deep cooking pot, sautee the garlic, onions, potatoes and beans in the olive oil for 5-10 minutes.

Add 8 cups of warm water to the pot along with the salt and stir well

Cover the pot and let gently boil/simmer on low heat for 1 hour

Add 2 teaspoons of tomato paste to the pot, stirr well, boil for another 15 minutes and serve hot with a side of pita bread.


Note that if you add cold water instead of warm water to the pot, the beans may wrinkle.

Wednesday, July 19, 2017

Potatoes Saute in Garlic and Cilantro – Batata ma3 Kizbra recipe

Batata ma3 Kizbra

“Potatoes in Garlic and Cilantro” serves as a delicious appetizer and is quite simple to make.

If you are health conscious and would like to avoid frying the potatoes, you may also bake them as long as you get them to a nice crispy texture (perhaps just dazzle a few droplets of oil on them prior to baking them). We prefer the fried version, but I fried them using organic coconut oil which can sustain high temperatures.


4 large potatoes
1 bunch green cilantro (or ½ cup dried cilantro leaves)
5-8 large fresh garlic cloves, crushed
1 lemon, juiced
3 table spoons of olive oil
A dash of salt


  1. Slice the potatoes into small cubes of about ¾ inch with a thickness of about ½ inch. Fry them in oil until they are golden/crispy (or alternatively bake them in the oven until they're crispy). Salt them lightly.
  2. Meanwhile rinse the cilantro leaves then discard the stems, and chop the leaves very finely. Lay the leaves on a paper towel for a few minutes to dry the water from them.
  3. In a deep frying pan, add the crushed garlic then saute it on medium heat in the 3 tablespoons of olive oil just for a couple of minutes. You want the garlic to stay a bit raw, not fully cooked, or otherwise if you overcook the garlic it looses its flavor.
  4. Add a tiny pinch of salt, then add the chopped cilantro and the lemon juice to the garlic and saute/mix them well for a minute or two.
  5. Finally add the fried potatoes to the pot, mix it well with the saute and cook it for 3-5 more minutes while stirring, and you're done.
  6. BONUS: If you love spicy food, finely chop a bit of green jalapeno or Serrano peppers and add them during the cilantro saute
  7. Serve hot or cold as an appetizer.
Source: Mama's Lebanese Kitchen

Easy Baked Fish With Garlic Lemon Marinade Recipe

Easy Baked Fish With Garlic Lemon Marinade

Recipe type: Seafood
Cuisine: Middle Eastern
Prep time:  10 mins
Cook time:  35 mins
Total time:  45 mins

An Easy to Make Baked Fish Recipe Featuring Red Snapper Baked with a Garlic Lemony Marinade. Tasty and Healthy.


2 Whole Red Snapper Fish or equivalent in Cod (4 lbs total)
2 lemons juiced
1 lemon cut into 8 pieces
8 table spoons of olive oil
2 heads of garlic, pealed and crushed
1 teaspoon of salt


  1. Clean fish and rinse with cold water, make ½ to 1 inch deep cuts throughout (depending on thickness of fish) then salt it inside and out using ½ teaspoon of salt.
  2. Crush garlic, 6 table spoons of olive oil, and ½ teaspoon of salt using a mortar and pestle, blender or small food processor. If using a mortar and pestle, crush garlic with salt first, then slowly add oil while continuously whisking. Once oil is fully added, slowly start adding lemon juice and stirr/whisk.
  3. Place fish on aluminum foil that's already been oiled to prevent sticking, stuff inside of fish and inside of cuts with the resulting garlic sauce, add lemon chunks inside of fish, roll and seal foil then place on tray in oven at 400 degrees F for 30-35 minutes.
Tastes great if grilled on mesquite coal as well.

Author: Esperance Sammour

Source: Mama's Lebanese Kitchen

Tuesday, June 20, 2017

Baked Fish With Sumac and Oregano Spices Recipe

Baked Fish With Sumac and Oregano Spices

Whenever I think of this dish my mouth waters! It sure teases the tongue with a barrage of complex flavors from earthy spices like Oregano/Thyme, Sumac and garlic along with green and red peppers. -

The Oregano baked fish is fairly simple to make: pick a fresh fish along the lines of Red Snapper, rub it with ground thyme or oregano, stuff it with garlic and lemons and bake it gently. Once cooked, let cool a bit then pull fish meat, cover with a chunky paste of sumac, thyme, garlic, lemon juice and peppers, bake again then indulge.

For best results, use a fresh fish and high quality Sumac spice (should be bright in color, dark means old) and serve immediately after baking. This dish can also be consumed cold. My mouth is watering again!

Recipe type: Seafood
Cuisine: Lebanese, Middle Eastern
Prep time:  20 mins
Cook time:  30 mins
Total time:  50 mins


3 lbs of fresh fish, preferably Red Snapper
1 green pepper (bell pepper), finely chopped
1 sweet red pepper, finely chopped
1 garlic head, crushed
2 lemons, juiced
7 teaspoons ground thyme or oregano
2 teaspoons ground cilantro (or dried cilantro flakes)
7 teaspoons of quality sumac
5 teaspoons olive oil
1 teaspoon salt or to taste


  1. Rinse the fish with water then place in a baking tray and rub with a bit of salt and with about 2 teaspoons of ground thyme or oregano, place some cut lemons inside and bake for 20 minutes at 350F.
  2. Meanwhile, chop green and red peppers into small cubes, then mix crushed garlic with lemon juice, 5 teaspoons of ground thyme or oregano, the ground cilantro, the sumac, olive oil and salt to taste. This should yield a red paste that you would then mix with the chopped peppers.
  3. Once the fish is baked, and while still warm (watch out so you don't burn yourself) remove its bones and scales, pull its meat then place it in a baking tray and scoop the paste on top of it until it's all covered. You don't have to mix it, the paste will seep through naturally.
  4. Bake again for about 10 minutes at 350F so the paste infuses well into the meat then serve hot or cold along with a side of Fattoush or your preferred salad.
Source: Mama's Lebanese Kitchen

Lebanese Fruit Cocktail With Rose Water Ashta Cream Recipe

Lebanese Fruit Cocktail With Rose Water Ashta Cream

One of the many street foods you could encounter while roaming Lebanese cities is an all-time favorite special fruit cocktail that is garnished with nuts, ashta cream and honey. There are many variations of the cocktail, and what we’re featuring in this post is what’s referred to as “cocktail shikaf” which translates to “fruit chunks cocktail”.

Fruit cocktails exist in virtually every culture on earth. What I believe distinguishes this one though and gives it a Lebanese or Middle-Eastern identity is the Ashta, which is clotted cream with rose water. If made with original ingredients, it has an amazing rich cream flavor with subtle rose water aroma.

To get the best results, use only fresh fruits and make the Ashta cream from scratch. You could substitute Ashta with whipped cream but it won’t be as good.

Recipe type: Dessert
Cuisine: Middle Eastern
Prep time:  20 mins
Total time:  20 mins

Learn how to make the all-famous Lebanese cocktail shikaf with ashta clotted cream right at home. This is an amazingly refreshing and nutritious summer treat.


5 bananas
5 peaches
5 kiwis
3 apples
2 large mangoes
½ pineapple
3 lbs Strawberries
10 tbsp Ashta cream
½ cup of raw walnuts
½ cup of crushed raw pistachios


  1. Cut the mangoes, apples, pineapple, kiwis, bananas, peaches and 1 lb of strawberries into 1-inch chunks.
  2. Add 2 lbs of strawberries to a blender and blend until they turn into a juice.
  3. Fill each serving cup with fruit chunks, pour the blended strawberries on top until it's filled, add 2 table spoons of Ashta cream, garnish with walnuts, pistachios and honey and serve cold.
Source: Mama's Lebanese Kitchen

Saturday, June 10, 2017

Molasses cake – Sfouf b debs Recipe

Sfouf b debs

Some like their molasses sfouf plain without any decoration – Akleh community kitchen

Molasses cake or sfouf b debs is an egg-less Lebanese cake made with local carob molasses instead of sugar. Carob molasses (debs el kharroub) is traditionally prepared in Lebanon – in the South mainly – from carob pods: a thick and sweet liquid is extracted from the milled pods soaked in water. Carob molasses is a natural and healthy substitute of chocolate, rich in potassium, calcium and phosphorous, and an important source of iron.

The carob tree Ceratonia silique is an evergreen tree native to Palestine, Lebanon, Syria and Cyprus and found across the Mediterranean.

Total servings: 20

Caloric content: 220 Calories/serving


2 cups of all-purpose flour

2 cups of semolina

4 tbsp. of baking powder

2 cups of carob molasses

½ cup of powdered milk

1 cup of vegetable oil

2 tsp. of anise seeds

1 tsp. of turmeric powder

2 cups of water

2 tbsp. of tahini paste

Sesame seeds and pine seeds for decoration

Preparation Steps:

  1. Pre-heat the oven to 180°C
  2. Boil the anise seeds in the water, drain and let the anise water cool
  3. In a big bowl, mix well the dry ingredients (flour, semolina, milk, turmeric and baking powder)
  4. Add the oil and knead well before adding the anise water gradually until the dough becomes soft
  5. Prepare your baking pan by brushing it with the tahini paste
  6. Spread the dough in the pan and decorate it with the sesame or pine seeds
  7. Bake for 15-20 minutes
  8. Allow to cool before cutting the sfouf cake into squares
Sfouf b debs pan

Can you smell the freshly baked sfouf b debs?

Source: The Food Heritage Foundation

Potato and vegetable balls recipe

Potato and vegetable balls

0:45 Prep | 0:55 Cook | Makes 24 | Capable cooks

Super Food Ideas

These Lebanese-inspired balls are great for dipping in hummus.


3 (500g) medium desiree potatoes, peeled, chopped
2 teaspoons olive oil
1/2 leek, trimmed, halved, washed, sliced
1 medium carrot, peeled, grated
1 medium zucchini, grated
2 teaspoons tahini
1/2 teaspoon ground cumin
1 teaspoon finely grated lemon rind
1/3 cup gluten-free plain flour
3/4 cup rice crumbs (see note)
gluten-free hummus, to serve


Place potato in a large saucepan. Cover with cold water. Bring to the boil over high heat. Cook for 15 minutes or until tender. Drain. Place in a large heatproof bowl. Mash. Set aside to cool.

Preheat oven to 220°C/200°C fan-forced. Line a large baking tray with baking paper. Heat oil in a small frying pan over medium heat. Add leek and carrot. Cook, stirring occasionally, for 4 minutes or until softened. Add zucchini. Cook for a further 3 minutes or until vegetables are tender. Add tahini, cumin and lemon rind. Cook, stirring, for 1 minute or until fragrant.

Add vegetables and flour to potato. Season with salt and pepper. Stir to combine. Set aside to cool completely. Roll tablespoons of mixture into balls. Toss in rice crumbs to coat. Place on prepared tray. Bake for 30 minutes or until browned and crisp. Cool completely. Store in an airtight container in the fridge.


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