Labnah and Walnuts (recipe)

To be honest, I was trying to look for what this dish is called but could not really find it.  However, I did learn this from a Syrian gal and was amazed how simple and really delicious it is to make!

Ingredients:

1 lb. of labnah (basically really condensed yogurt…all the water is evaporated)  can be found in any Middle Eastern store

lots and lots of parsley (flat or the curly looking one)

half an onion chopped finely (green or white, doesn’t matter)

salt

lots of walnuts

extra virgin olive oil

1. Pour out the entire contents of the labnah into a large bowl.

2. Food process the parsley, onions, and walnuts separately.  Make sure the walnuts are not too fine.  Also all of this can be done by hand but will take longer.

3. Fold into the labnah and add salt.  Distribute all the ingredients well.

4.  Drizzle with the extra virgin olive oil and serve with warm pita, crackers, use as a spread in a sandwich, chips, on cucumbers or bite-sized vegetables…be creative!

What would you eat it with?

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Labnah and Walnuts coming on Thursday!

Baba Ghanoush (eggplant dip recipe)

So, I gave you lots of time to think what it may be…it’s baba ghanoush!

Ingredients:

2 large eggplants (cooked on grill or oven until soft and mashable)

3-4 cloves of garlic, smashed! (depending on how garlicky you want it)

extra virgin olive oil

salt

tahini

chopped parsley (fresh preferably but you can use dried)

1-2 cups of yogurt

freshly squeezed lemon juice

  1. Take the cooked eggplants and scoop out the flesh and try to not get as many seeds as possible.  Squeeze it between those clean hands of yours and get as much liquid as you can.
  2. Put the eggplant flesh in a food processor and spin that machine around until it’s smooth; if you don’t have a food processor, you can just use a good ol’ fork but it won’t be as smooth.
  3. Parsley can be put in the machine as well; you want it chopped finely.
  4. Pour in the bowl and mix in yogurt, tahini, lemon juice, smashed! ( I envision a big sledge-hammer doing this every time I write that word!) garlic and salt.
  5. Make sure that it doesn’t taste bitter and bland; you know you have made it right when you taste all the flavors but nothing overwhelms the other ingredients.
  6. Pour in a nice dish and drizzle olive oil.  Garnish with lemon slices and parsley.  Eat with warm pita bread.  Or your hands.  Just kidding.

Feta: chickpeas and yogurt (recipe)

Ingredients:

Cooked chickpeas

Toasted pita bread

Yogurt

Tahini

Salt

Smashed! Garlic

Few drops of vinegar

Cumin

Paprika

Toasted slivered almonds

Extra virgin olive oil

Pomegranate seeds (optional)

  1. Layer the toasted pita bread on a nice, presentable serving dish so that the bottom of the dish is covered into bite size pieces of bread.
  2. Mix yogurt, some tahini (enough to taste the tahini but not completely overwhelming the yogurt), vinegar, smashed! garlic (enough to get a garlic breath, ha…eat a bunch of parsley after and you will banish the bad breath), and salt in a bowl.
  3. Add chickpeas over the bread with some of the water left over from cooking the chickpeas (if they came from a can, rinse them and boil in some water, just to make them warm, and then use some of that liquid for the bread so it can get moist but not too mushy).
  4. Spread the yogurt mixture over the chickpeas.
  5. Drizzle e.v.o.o., sprinkle cumin and paprika over the dish.  Then the slivered almonds on top and pom seeds if you have any.

It is a dish eaten warm or at room temperature.

If we have any leftover, we do eat it cold…told you it was easy!

Say Bismillah and share the goodness!

Dried Cranberries and Feta Cheese Salad (recipe)

Here is an easy and yummy! recipe that could be done, seriously like in 5 minutes!

Ingredients:

  • a bag of fresh baby spinach or mixed spring salad (different types of salad greens)
  • extra virgin olive oil
  • a handful of dried cranberries
  • crumbled feta cheese

  • Rinse and dry salad greens.
  • Add the remaining ingredients and make sure to mix well until everything is evenly coated with e.v.o.o., cranberries, and Feta cheese.
This tastes so good.
I have not tried this but I am sure you could add grilled chicken breasts or some walnuts/slivered almonds to make it a lunch meal,
to take to work, a picnic, or potluck side dish!
What other ingredients would you add to the salad?

Pinto Bean Stew (recipe)

Ingredients:

(2) 15 oz. cans (rinsed) pinto beans (or dried beans that are cooked)

4-5 diced tomatoes

1 chopped onion

1 squeezed lemon

3-4 smashed! garlic cloves

Cumin

Parsley (fresh or dried)

Salt

Oil

  1. Sauté onions in oil until transparent.
  2. Add tomatoes and cook for 5 minutes.
  3. Add beans and cook for another 3 minutes.
  4. Add garlic, lemon juice, cumin, parsley, and salt-cook until everything is soft.
  5. Adjust the flavorings to your liking (add more lemon, cumin, or oil if you prefer)
  6. That’s it!  Now eat it!

It’s easy, healthy, and full of flavor.

Good protein from the beans, lycopene from the cooked tomotoes, and cumin is a spice that is known to be good for the stomach (if I or my daughters’ bellies hurt, my husband makes potatoes and adds cumin to it and makes us eat it like medicine!).

Maybe I’ll share that recipe another time…

Share and enjoy!

Ful Medames with Feta cheese (recipe)

1 can of ful

enough Feta cheese to nicely coat the beans (crumbled into bite size pieces)

lemon juice

NO salt because the Feta cheese has more than enough

extra virgin olive oil

3-4 garlic cloves smashed! really well

Chop all these ingredients:

1-3 tomatoes

4 stems of green onions

a handful of parsley

I am not very good at taking photos so I only post one photo of the recipe (the part where it’s time to eat it!), otherwise I would LOVE to show you step by step the process of the dish.

But for the purposes of not to embarrass myself and for you NOT want to create this dish because of poor quality images, I have opted for one lonely snapshot.  Sorry!

Again for my measurements, they have been done by my eyes, and so far in my recipes the ingredients balance each other out.

Therefore, the ful would be the same amount as the tomatoes and Feta cheese.

I leave it open for whatever you want to make…if you have a small can of beans then you would know how much to put for tomatoes, if you have like…oh…a 24oz can of beans then you would put enough tomatoes to equal that…

Anyway back to the dish:

  1. Rinse ful from the cans and heat them a bit on the stovetop with some water.
  2. Pour them in a nice platter and add the veggies, parsley, Feta, smashed! garlic and lemon juice.  Mix well.
  3. Drizzle with some e.v.o.o. (I think of Rachel Ray everytime I write that!) and garnish with some chopped parsley.
  4. Serve with some warm, steamy pita bread.  Or crackers.  Or corn chips.  Or if you don’t eat any carbs, you are more than welcome to eat this healthy yumminess with just a spoon.

p.s. (what does this mean anyway?!)

This is great to take to work, eat for breakfast, lunch, brunch, dinner, or snack.  Wonderful as a side dish, an appetizer for a potluck…

Where and when would you serve this dish?

Enjoy!