Monday, May 29, 2017

Grilled Kibbeh Recipe

Grilled Kibbeh

Serves 4 Persons
Preparation Time 30 Minutes
Cook Time 20 Minutes
A great revisited Middle Eastern recipe prepared with a little hot sauce. It’s worth trying, check it now!


 500 g ground meat
 250 g fine bulgur soaked in water for 30 minutes
 1tsp black pepper
 1tsp cumin
 1 halved onion
 1 tsp salt
 1 tsp cinnamon
 1 tsp dried mint
 1 tsp allspice
 Vegetable oil to grease the grill, as needed
 2 tbsp American Garden hot sauce Louisiana Style


1- In a food processor, process the meat with the bulgur and onion.
2- Season with salt, black pepper, cinnamon, dried mint, all spice and cumin. Mix well until combined.
3- Knead the ingredients using hot sauce until the meat dough is homogenous.
4- Divide into medium-sized ball and shape into fingers.
5- Preheat the grill and oil it evenly.
6- Grill the kibbeh until done.

Note: Allspice is a mixture of spices and herbs widely used in the Middle Eastern cuisine. It can be prepared easily at home from different spices such as: cinnamon, cloves, black pepper, dried lime and curcuma. Use it to enrich your savory dishes!

Lamb and pine nut kibbeh recipe

Lamb and pine nut kibbeh

It is important to use a good-quality burghal when making kibbeh. Use an unbleached fine grain and soak it in cold water until it is fully reconstituted so it won’t absorb the lamb juices and dry out the lamb. Lamb leg with all the fat and sinew removed is the best choice for kibbeh as it minces well. You’ll need a mincer to make this dish, and I totally recommend buying one to have on hand. You never know what’s in the minced meat you buy from supermarkets and butchers!

MAKES about 15

Shane Delia


1½ tbsp olive oil
1 brown onion, finely diced
200g lamb leg, minced
30g raisins
30g pine nuts, toasted
2 tsp ras el hanout (see below)
flaked sea salt
vegetable oil, for deep-frying

Kibbeh shell

300g fine burghal
½ tsp ground cumin
½ tsp ground cinnamon
1 tsp table salt
360g lamb leg, all fat and sinew removed, cut into strips

Ras el hanout

1 tbsp allspice berries
2 tbsp raw sugar
1 tbsp flaked sea salt
2 tbsp sweet paprika
1 tbsp ground turmeric
2 tbsp ground coriander
1 tbsp ground nutmeg
1 tbsp ground ginger
2 tbsp ground cinnamon
1 tsp fennel seeds
7 cardamom pods
1 tbsp black peppercorns
1½ tsp ground cloves

Cook's notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Heat the olive oil in a small heavy-based saucepan over a low heat, add the onion and cook for 15 minutes or until caramelised "” you want it to be dark golden brown with a sweet flavour.

Add the minced lamb and cook for about 15 minutes or until the juices start to dry up, breaking up the mince with a wooden spoon as it cooks. Stir in the raisins and pine nuts and cook for a further 5 minutes.

Season with ras el hanout and salt to taste, then place in the refrigerator until cold.

To make the ras el hanout, place all the ingredients in a dry frying pan and toast over medium heat for about 15 minutes. Transfer to a spice grinder or mortar and pestle and grind to a fine powder. Store in an airtight container for up to 3 weeks. Makes 125g.

To make the shell, soak the burghal in cold water for 30 minutes until it is soft. Drain and place in the centre of a clean, dry tea towel. Hold over the sink and wring out as much water as you can.

Tip the burghal into a bowl and stir in the cumin, cinnamon, salt and lamb strips. Mince all the ingredients together in a fine-grade mincer (depending on your mincer, you may have to do this twice).

To make the kibbeh, take an egg-sized amount of the shell mixture and form into a ball. Poke a hole in the ball with your finger, making a space for the filling.

Add a teaspoon of filling and pinch the top to seal the ball. You can then shape it into a point or football shape, or just leave it as a ball. Repeat with the remaining shell and filling mixtures.

Heat the oil in a deep heavy-based frying pan or deep-fryer to 180°C (a cube of bread dropped into the oil will brown in 15 seconds). Add the kibbeh in batches and cook for 10 minutes or until golden brown. Drain on paper towel and serve immediately.

Recipe from Maha by Shane Delia, with photographs by Sharyn Cairns. Published by Penguin.

Cinnamon and Vanilla Style Muhallebi with Caramel Walnut Brittle Recipe

Cinnamon and Vanilla Style Muhallebi with Caramel Walnut Brittle

A gently spiced crème caramel finished with a crunchy walnut brittle and whipped cream.

Prep Time: 15 MIN
Total Time: 2 HR 45 MIN
Servings: 4



575ml milk
1 cinnamon stick 
1 sachet (49g) Betty Crocker™ Crème Caramel Mix 
1 teaspoon vanilla 
Caramel Walnut Brittle
1 teaspoon vegetable oil 
125g caster sugar 
100g walnuts, chopped 
To Serve
1 sachet (35g) Betty Crocker™ Homestyle Whipping Cream Mix 
115ml cold milk


Medium pan
Wooden spoon
4 x 150ml molds/serving cups
Baking shallow pan
Large frying pan
Medium bowl
Electric mixer or whisk

  1. Heat milk and cinnamon stick to boiling in medium saucepan over medium-high heat. Add crème caramel mix; heat to boiling again with continuous stirring, ensuring powder has fully dissolved. Add vanilla; remove cinnamon stick.
  2. Pour mixture carefully into 4 (150ml capacity) heatproof molds or serving cups. Cool slightly, then refrigerate about 2 hours or until fully set.
  3. Brush oil in a shallow baking pan. Place sugar in large skillet. Place skillet over medium-high heat to melt sugar, swirling skillet occasionally to ensure it melts evenly – but do not stir, or it will crystallize. When sugar starts to turn golden, add walnuts. Stir briefly, then carefully pour onto oiled pan. Cool 10 minutes, then break into small pieces.
  4. Beat whipping cream mix and cold milk in medium bowl as directed on package.
  5. Gently run knife around sides of mold, and turn out onto plates to serve. Serve with brittle and whipped cream.

Another way of ensuring the crème caramel comes out of the mold is to very quickly dip the bottom half of the mold into hot water. This heats the outside of the crème caramel up, so it slides out easily. You can serve the crème caramel in the molds or serving cups instead of turning out onto serving plates.

Sunday, May 28, 2017

Your Guide to the Best Hummus You Can Make or Eat!

Best Hummus

Serves: about 6


2 cups cooked skinless chickpeas
1 garlic clove, green sprout removed then minced
½ cup tahini, well-stirred before measuring
½ teaspoon kosher salt
Juice of 1 lemon
Chickpea cooking liquid, cold, or cold water, as needed
Extra-virgin olive oil, for finishing
Sumac, for finishing


In the bowl of a food processor, puree the chickpeas and garlic until a thick paste forms. Give this a couple of minutes (longer than you'd think). With the machine running, add the tahini, salt, and lemon juice. Slowly add cooking liquid or water, a tablespoon at a time, until the hummus is very smooth and light but still thick (again, process a little longer than usual). Taste and adjust with salt and lemon juice as needed.

Spoon the hummus onto a six small plates, spreading the hummus with the back of a spoon to form a well in the center. Drizzle with olive oil and sprinkle with sumac, and serve immediately.

Maacaroun bi kishk recipe

Maacaroun bi kishk

Maacaroun bi kishk combines dough balls cooked in kishk soup! Rich with carbohydrates and proteins, this soup is commonly prepared by dwellers of the elevated mountains during cold winter days. The dough balls are pressed on a fork or a sieve which gives them the pattern of the “sweet maacaroun” and makes them absorb the soup easily. Kawarma is sometimes added to the kishk, hence adding its caloric content of course! In the Soueidah region in Syria, Maacaroun bi kishk is also prepared with slight differences; the dough is cooked in hot water, drained then sprinkled with kishk, olive oil and minced garlic.

Total servings: 4

Caloric content: 400 calories/serving


The maacaroun dough

1 cup of flour

¼ cup of water

A pinch of salt

Kishk soup

1 large onion, finely chopped

4 garlic gloves: 2 chopped and 2 whole

1 Tbsp. of vegetable oil

1 cup pf kishk powder

2 cups of water

Preparation steps:

Maacaroun dough
  1. Mix the flour with salt and water to obtain a dough
  2. Knead well and cut into small pieces
  3. Make balls with the dough pieces
  4. Roll each ball against a fork or a sieve or a grater to give it a patterned texture (like the sweet maacaroun)
  5. Put aside while preparing the kishk soup
Kishk soup
  1. Stir-fry the onion and garlic in the vegetable oil until soft and transparent
  2. Add the kishk and mix with onion and garlic before adding the water
  3. Cook the soup until they boil and add in the maacaroun
  4. Leave on medium fire for 10 mns until the dough is well cooked
  5. Serve hot

Sfeeha or Lebanese meat pies recipe

Sfeeha or Lebanese meat pies

Sfeeha, a pastry filled with lamb meat, is typical to Heliopolis or Baalbeck the city of sun in the north of the Bekaa valley. One cannot visit the mighty Roman temples of Baalbeck without tasting its savory sfeeha served with a refreshing ayran drink.

Total servings: 35 pies

Caloric content: 110 calories / pie



3 cups of all-purpose flour

2 tsp of instant yeast

1 tbsp. of sugar

1 tsp of baking powder

1 tsp of salt

1 cup of warm water

Olive oil to stretch the dough

 Filling – meat mixture

500 g of lamb meat, grounded

1 large onion, finely chopped

1 tbsp. of butter

3 tbsp. of tahini (secret ingredient)

3 tbsp. of labneh

⅓ cup of pine nut seeds, roasted (optional)

2 tbsp. of pomegranate molasses

½ tsp of allspice (7 spices)

Pinch of sumac

Salt and pepper

2 tbsp. of tomato paste

1 tbsp. of shatta or spicy red pepper paste

3 gloves of garlic, mashed

Preparation steps:

  1. In a small bowl, mix the instant yeast with the sugar and a bit of warm water. Leave to rest while preparing the other ingredients.
  2. In a large bowl, combine the flour, baking powder, salt and water. Knead well and olive oil enough to make the dough stretch well. Be careful not to add too much oil.
  3. Add the yeast to the dough and knead again. Cover the bowl with a moist cloth and leave the dough to rest in a warm place for 2 hours or until the dough doubles its size.
Meat mixture
  1. In a separate bowl, combine all the filling ingredients, mix well and put in the refrigerator until the dough is ready.

Making the sfeeha
  1. On a dusted surface, roll out the dough to a thickness of about 0.5 cm while making sure all air pockets are removed
  2. With a cup or cookie cutter, cut circles in the dough
  3. On each circle of dough, put 2 tsp of the prepared filling then pinch each 2 opposite sides to obtain the typical shape of the sfeeha
  4. While making the sfeeha, heat the oven to about 180 Celsius degrees
  5. Place the sfeeha on a greased oven pan and bake for 10 mns until the meat is cooked
  6. Serve the warm sfeeha with a cup of laban (yogurt) or a glass of ayran (diluted and salty yogurt).

Monday, May 1, 2017

Falafel burger with hummus recipe

Falafel burger with hummus

Preparation time 30 mins to 1 hour
Cooking time 30 mins to 1 hour
Serves Serves 4


Shape your falafel mixture into large patties to create a great vegetarian burger. Top with lashings of hummus.
By Paul Rankin
From Saturday Kitchen


For the burgers

250g/9oz chickpeas, soaked overnight
1 medium onion, very finely chopped
2 cloves garlic, crushed or finely chopped
2 tsp ground cumin
2 tsp ground coriander seed
6 tbsp chopped parsley
½ tsp chilli powder
2 rounded tbsp plain flour
1 tsp salt
Oil for deep fat frying

For the hummus and tahini sauce

125g/4½oz hummus
2 tbsp extra virgin olive oil
1-2 tbsp lemon juice
1 tbsp tahini
4 large rolls (or hamburger buns)
1 fat tomato, sliced
1 red onion sliced
4 leaves butter lettuce

To accompany

salad or fries, or sautéed potatoes


Drain the chickpeas thoroughly and pulse in the food processor until lightly broken up.

Add the remaining ingredients and continue to pulse until you have the texture of coarse breadcrumbs. Gently form into patties approx. 10cm/4in in diameter by 2½cm/1in. thick.

Fry in hot oil at 180C/350F for 4-5 minutes, or until crisp or golden.

For the hummus and tahini sauce simply whisk together all the ingredients. If you prefer a lighter sauce add a little water until it is the preferred consistency.

To serve, split and warm the rolls. Place in the top of each roll a leaf of lettuce, a slice of tomato, and some red onions.

Place the falafel burger on the bottom side of the roll, and some of the sauce.

Either serve side by side on a plate, or built up as a burger on a plate with your choice of accompaniment.

Cook and refrigerate or freeze any left over burgers for a quick and easy snack.


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