Falafel

Snacks & Appetizers, vegetarian

Falafel are spicy Bean Patties

Makes 35 patties

Ingredients

  • 1/2              lb split broad/fava beans 
  • 1/2              lb split chick peas 
  • 2                 cloves garlic, crushed 
  • 1                 large brown onion 
  • 4                 large spring onions, finely chopped 
  • 1                 hot red or green pepper 
  • 4                 large spring onions, finely chopped 
  • 1                 level tbsp baking soda 
  • 3                 tbsp white flour 
  • 1                 cup finely chopped parsley 
  • 1                 tsp ground coriander 
  • 1                 tsp ground cumin 
  • 1                 tsp salt 
  • 1/2              tsp black pepper 
  • 6                 cups oil for frying

Instructions

  1. Soak split broad beans and split chick peas in cold water overnight. In the morning rinse it in cold water and drain it. Add the garlic, onion, chilly pepper, spring onion, parsley and grind it to a fine paste in a food processor. Add the rest of the ingredients as well and let it rest for at least an hour.
  2. Take a walnut-size lump of mixture and mould into round flat shapes 1 1/2″ in diameter and deep fry them in 350 degree hot oil for about 5 minutes, turning them over.
  3. You can use a falafel maker and fry them.

Spanish Rice

Accompaniments

        Spanish Rice                                     

 

 

 

 

 

 

 

 

 

Serves 6

Ingredients

  • 1/4               cup vegetable oil 
  • 1/4               cup coarsely chopped onions 
  • 1/4               cup coarsely chopped red pepper 
  • 1/4               cup coarsely chopped tomatoes 
  • 1/4               tsp freshly ground cumin 
  • 1/4               tsp red chilly powder 
  • 1/2               tsp dried oregano 
  • 1                  tsp salt 
  • 2                  cups rice 
  • 3                  cups hot water

Instructions

  1. In a large saucepan heat the oil and fry the onions on medium hot heat,
    till they are transparent.
  2. Add the red pepper, tomatoes, cumin, chilly powder, oregano and salt and cook for 1 minute.
  3. Add the rice and cook for 5 min, stirring.
  4. Add the hot water cover and simmer for 20 minutes or till most of the liquid is absorbed.
  5. Serve.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Tal Sankdi

Sweets

Tal Sankdi is Sesame brittle made with sesame seeds and jaggery(palm sugar or natural sugar)

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Ingredients

  • 1            lb sesame seeds 
  • 1            lb jaggery 
  • 1            cup water

Instruction

  1. Roast sesame seeds. 
  2. Boil jaggery and water until jaggery melts. Strain with a fine sieve. Return to saucepan, and continue cooking on medium heat until thick. Test by dropping few drops in cold water. It should be at hard crack stage(150 degrees) on candy thermometer. 
  3. Add sesame seeds and mix well. 
  4. Quickly spread on 17″ x 15″ x 1″ cookie sheet. Roll thin with a greased rolling pin. 
  5. Cut into desired shapes while it is still hot.

 

 

 

 

 

 

 

 

 

 

 

Jugu pak, Badam Pak

Sweets

Roller Badam Pak

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Ingredients

  • 1 lb jaggery
  • 1 cup water
  • 1-1/4 lb blanched roasted peanuts or
  • 1-1/4 lb slivered almonds

Instructions

  1. Boil jaggery and water until jaggery melts.
  2. Strain with a fine sieve.
  3. Return to the saucepan and continue cooking on medium heat until thick.Test by dropping few drops in cold water. It should be at hard crack stage(150 degrees) on candy thermometer).
  4. Add peanuts and mix well.
  5. Quickly spread it on 17 inch x 13 inch x 1 inch cookie sheet.Roll thin with a greased rolling pin or a roller.Cut into desired shapes while still hot.

Variations

You can use slivered almonds, crushed almonds, Pistachos, walnuts or a mixture of all.

 

Mixed Mithai

Special Occasion, Sweets

Top centre is  Sindhi Pak. (finely chopped almonds and pistachio in a sugar syrup) 
Right is Tal Sankadi(sesame brittle made with jaggery(palm  sugar) 
Topra Pak (also Known as Kopra Pak, Is a coconut Barfi)
Badam Pak(slivered almonds brittle made with jaggery)  
Kajoo Barfi(ground cashews in a sugar syrup) 

Mixed Mithai

 

 

 

 

 

 

 

 

 

Sindhi Pak

Sindhi Pak

 

 

 

 

 

 

 

 

 

Ingredients

  • 1/2                cup almonds 
  • 1/2                cup pistachio 
  • 1                   cup sugar 
  • 1/2                tsp butter

Instructions

  1. In a food processor finely chop the nuts.
  2. In a medium saucepan melt sugar on high heat until half the sugar has melted.
  3. Lower the heat to minimum and continue cooking until all the sugar is melted.
  4. When light brown, add nuts.
  5. Add the butter.
  6. Spread thinly on a greased cookie sheet.
  7. Cut into diamond shapes while still hot.

Tal Shankari

Tal Sankdi is Sesame brittle made with sesame seeds and jaggery(palm sugar or natural sugar)

Tal Sankadi

 

 

 

 

 

 

 

 

 

 

Ingredients

  • 1            lb sesame seeds 
  • 1            lb jaggery 
  • 1            cup water

Instruction

  1. Roast sesame seeds. 
  2. Boil jaggery and water until jaggery melts. Strain with a fine sieve. Return to saucepan, and continue cooking on medium heat until thick. Test by dropping few drops in cold water. It should be at hard crack stage(150 degrees) on candy thermometer. 
  3. Add sesame seeds and mix well. 
  4. Quickly spread on 17″ x 15″ x 1″ cookie sheet. Roll thin with a greased rolling pin. 
  5. Cut into desired shapes while it is still hot.

Coconut Barfi

 

 

 

 

 

 

 

Ingredients

  • 8                 oz butter
  • 3/4              cup half and half or homo milk
  • 2                 cups  sugar
  • 1/4              cup powder milk
  •                    a few drops of pink food coloring
  • 1/2              tsp elechi seeds(cardamom seeds)
  • 1/8              tsp nutmeg powder
  • 1                 lb unsweetened coconut

Decoration

  • 1                 oz each coconut, chopped almonds and pista.

Instructions

  1. Melt Butter.
  2. Add the half and half and sugar and boil it till the mixture thickens about 5 min.
  3. Add the rest of the ingredients and cook till the mixture is thick and starts forming into a ball.
  4. Set it in a 9 x 9 Square pan.
  5. Sprinkle with coconut chopped almonds and pista and let it set.
  6. When cool cut it in square or diamonds.
Almond Pak

 

 

 

 

 

 

 

 

 

 

Ingredients

  • 1                   lb jaggery
  • 1                   cup water
  • 1-1/4             lb blanched roasted peanuts or
  • 1-1/4 lb         slivered almonds

Instructions

  1. Boil jaggery and water until jaggery melts.
  2. Strain with a fine sieve.
  3. Return to the saucepan and continue cooking on medium heat until thick.Test by dropping few drops in cold water. It should be at hard crack stage(150 degrees) on candy thermometer).
  4. Add peanuts and mix well.
  5. Quickly spread it on 17 inch x 13 inch x 1 inch cookie sheet.Roll thin with a greased rolling pin or a roller.Cut into desired shapes while still hot.

Variations

You can use slivered almonds, crushed almonds, Pistachos, walnuts or a mixture of all.

Kajoo(Cashew) Barfi

The name is derived from the Persian word barf which means “snow”, since burfi is similar to ice/snow in appearance, this is why it is served cold. 
Burfi is a sweet confectionery from the Indian subcontinent.  Burfi is made from milk cooked with sugar until it solidifies.  Burfi is often flavoured with fruit(such as mango or coconut) or nuts(such as cashew, almonds, pistachio) and spices such ass cardamom, nutmeg and saffron.  Burfi is sometimes coated with a thin layer of edible metallic leaf known as Vark.  They are typically cut into squares, diamonds or round shapes.  Different types of Burfi vary in their colour and texture.

Burfi is one of the most popular sweet enjoyed at any Indian festival.

Kajoo Barfi

 

 

 

 

 

 

 

 

 

 

Ingredients

  • 1              can 12oz evaporated milk
  • 1              lb ground cashews
  • 1              lb sugar
  • 1/2           lb unsalted butter
  • 6              cups powdered milk
  • 1/2           tsp cardamom powder
  •                 Few strands saffron

Instructions

  1. In a saucepan, over medium heat, melt the butter, add milk and sugar.
  2. Add cashews, cardamom and saffron.  Cook for about 5 min stirring constantly.  Add powdered milk and mix well until it becomes a thick paste.
  3. Pour mixture in a greased 10” x 12” pan and spread evenly.  When completely cool, cut into squares using a sharp knife.

Vegetable Pakora

Gluten Free, Snacks & Appetizers

Vegetable Pakora

 

 

 

 

 

 

 

 

Ingredients

  • 1                  med potato
  • 1                  med onion
  • 1                  small eggplant
  • 1                  Jalapeño
  • 1-1/2            cups chana flour(gram flour)
  • 1                  tsp salt
  • 1/2               tsp freshly ground black pepper
  • 1/2               tsp freshly ground cumin seeds
  • 1/2               tsp ajwan
  • 1/2               cup chopped cilantro
  • 1                  cup chopped spinach leaves
  • 1/2               tsp baking soda
  • 3                  cups oil for frying

Instructions

  1. Peel the potatoes and onions. Thinly slice all the vegetables either with a slicer or by hand.
  2. In a medium bowl add chana flour, salt, black pepper, cumin seeds, ajwan, cilantro, spinach and1-1/2 cups of water. Mix everything together.
  3. Heat oil in a Wok on medium hot heat. The oil is hot when if, you put the handle of a wooden spoon in the centre and the bubbles form around it.
  4. Add the baking soda and mix well.
  5. Add the vegetables and mix.
  6. Drop the pakoras with a soup spoonfuls in the oil and fry about 10 at a time until golden brown or cooked about 3 minutes.
  7. Drain well on paper towel.

Serve with a hot Green Chutney and/or ambli(tamarind)

Serve as an appitizer or a tea time snack.

Kafta on Skewers

Entrees, Meat

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In the past meat was not always plentiful or of good quality. To overcome these problems it was either ground or cut into small pieces and cooked with cereals and vegetables to absorb the nutrients and flavour of the juices and to make the meat go further.

Mixed spice is available in a Lebanese or Iranian grocery store. It is a mixture of allspice, cinnamon, nutmeg, and cinnamon oil.

Kafta mixture is basically finely ground meat, made up of either lamb or beef.

Ingredients

  • 2                  lbs finely ground beef or lamb 
  • 1                  cup finely chopped parsley 
  • 1                  tsp crushed garlic 
  • 1                  tsp crushed ginger 
  • 1                  tsp mixed spices 
  • 1                  cup finely chopped onions 
  • 2                  tsp salt 
  • 1/2               tsp freshly ground black pepper

Instructions

  1. Mix all the ingredients together in a large bowl and knead well.
  2. With wet fingers, mould the kafta mixture into meat balls slightly larger than an egg. Thread a skewer through each meat ball and mould the meat into a finger shape along the skewers.
  3. Gently barbecue or grill the meat, making sure not to overcook as it will dry out.
  4. To serve: 
  5. Remove the meat from the skewer with an open piece of Labanese bread, which are then left around the meat to make juicy sandwiches. The sandwiches are served with Yoghurt soup.
  6. The kafta may be served without bread with a salad.

Cold yoghurt Soup

Accompaniments

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Ingredients

  • 2                   cucumbers, peeled and sliced
  • 1-1/2           teaspoon salt
  • 2                   cups yoghurt
  • 2                   cloves crushed garlic
  • 3                   tbsp finely chopped fresh mint.

Instructions

  1. Sprinkle the grated cucumber with salt and set aside in a colander to drain.
  2. Beat the yoghurt with a whisk until smooth.
    Beat in the crushed garlic and stir in the mint and drained cucumber.
    Serve chilled with pita bread or kebabs.

 

 

 

 

 

 

 

 

 

 

Spinach Turnover

Snacks & Appetizers

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Savoury Pastries are a popular features of Lebanese cuisine. They come in a variety of shapes and sizes, and the fillings are almost limitless.

Savoury pastries are excellent for mezze or light snack, but may also be served as part of the main course.

Filling

  • 1                     pkg. chopped frozen spinach
  • 1/4                  cup oil
  • 1/2.                 finely chopped parsley
  • 1/4                  cup finely chopped mint
  • 1/2                  cup finely sliced spring onions
  • 1/2                  tsp crushed garlic
  • 1/4                  cup pine nuts lightly fried in olive oil (optional)
  • 1                     tsp salt
  • 1/2                  tsp black pepper
  • 1/4                  tsp mixed spices
  • 1/2                  tsp thyme
  • 1/4                  cup oil
  • 1/4                  cup lemon juice

Instructions

  1. Defrost the spinach and squeeze out all the liquid. Heat the oil. Add the spinach,chopped parsley, chopped mint, sliced spring onions, and garlic. Cook for 5 minutes stirring.
  2. Add the pine nuts, salt, black pepper, mixed spices, thyme and lemon juice. Cook till the mixture is fairly dry, about 5 min. Cool the mixture completely.
  3. If filo is exposed to air it will become dry. Before commencing this recipe, lay all the pastry flat on a tray and cover with greaseproof paper then a damp cloth and remove one sheet at a time.
  4. Cut the filo in half lengthwise, we need half the pastry. Cut it in half again.
  5. Brush one pastry sheet with oil. Put 1 tsp of filling in one corner and fold the corner in a triangle. Fold it in a triangle all the way.
  6. Arrange the pastries on a baking tray and bake in a preheated 350 degree oven for 20 min or until light brown.

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Tabbouleh Salad

Soups & Salads

Salads are an important part of the Lebanese menu. No meal is complete without a platter of crisp salad vegetables or a toss salad.

The king of Lebanese salads is the famous Tabbouleh, made with parsley and bur’ghul.

Serves 4

Ingredients

  • 1/2 cup bur’ghul 
  • 8-10 spring onions 
  • 1 tsp salt 
  • 1/4 tsp black pepper 
  • 1/4 tsp mixed spices 
  • 5 cups very finely chopped parsley 
  • 1/4 cup very finely chopped fresh mint 
  • 3 large tomatoes, finely chopped  
  • 1/4 cup lemon juice 
  • 1/4 cup olive oil

Instructions

  1. Wash the bur’ghul and drain well by squeezing out excess water with cupped hands. Place in a bowl and refrigerate for at least 1 hour.
  2. Trim the spring onions to leave about 20 cm (8″) of green. Finely chop the white of the green onions and mix it into the bur’gul with the salt, pepper and spices. Finely chop the green of the spring onions and place it with parsley, mint and tomatoes on top of the bur’ghul mixture. Set aside in the refrigerator until ready to serve.
  3. Just before serving, add the lemon juice and olive oil and toss well. Adjust salt and lemon juice to taste.
  4. tabbouleh is usually served in a wide based bowl or deep serving dish and garnished with lettuce leaves. When it is served as a mezza a large spoonful is placed in a lettuce leaf, wrapped into a roll and eaten with the fingers.
  5. Variation:
    Add 1 small cucumber or 1/2 green pepper (both finely chopped) to the salad.