Enjoy some of the finest recipes passed down to us from  our Great-grandmothers, Grandmothers, and our Mothers that are still used and enjoyed today.

Our Favorite Receipes

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HUMMUS

Humus
1. one can (14 oz)Chick Peas (Garbonzo beans) drained
2. 1/4 cup cooking oil (olive oil may be a little strong to the taste)
3. 1/4 cup fresh squeezed lemon juice if available (May use bottled "Real Lemon" in a pinch)
4. One clove of garlic smashed
5. 1/2 tsp salt
6. 2 TBS Tahini (sesame paste)
For a smoother Hummus you can boil the drained beans in fresh water for 10 minutes and let cool.

Place the first 5 ingredients in a blender and blend to desired consistency.
Mix 2 TBS Tahini with a little water to form a paste. Add this to the blender mixture and blend well. Place in a dish add a little oil on the top and garnish.

This is the basic recipes for great Hummus. You can get creative from here. (roasted red peppers etc)

BUTTER COOKIES

Powdered-Mamoul-Maureen-Abood-244x244
1 cup sweet butter
2 cups flour
1 cup powdered sugar
2 tbsp. orange blossom water

 

Using a mixer thoroughly beat the butter 10-12 minutes. Add the sugar and orange blossom water. Beat.
Add flour gradually, mixing the last by hand when the dough becomes to stiff for the mixer. Chill dough at least 15-20 minutes. Form cookies into finger or rounds approx. 1/2 in. thick. Bake on ungreased sheet at 250 degrees about 15 minutes. the bottom of the cookie should be light brown and the tops white. Let cool on the tray before transferring to plate. Dust with powdered sugar prior to serving. Cookies can be frozen. If frozen to not cover with the powdered sugar until thawed.

TAHINI SAUCE

Tahini562-sauceTahini Sauce
1 garlic clove
Salt
1 cup tahini
Juice of 3 lemons
1 tablespoon olive oil

Crush the garlic together with a bit of salt, add the tahini in a bowl, and add the lemon juice. When the lemon juice is added, the tahini will react and thicken, so just continue stirring and smooth it out and add more lemon juice, if needed. You will know when you have the correct amount of lemon juice because the mixture will have a smooth consistency. Season to taste with salt, blend in olive oil, and serve.

FATTOUSH

Fattoush

2 pounds of tomatoes

1 pounds of Persian cucumbers

1 bunch of green onions

1 bunch of green mint

1 bunch of Italian parsley

½ bunch red radish

20 leaves of romaine lettuce

1 large green/bell pepper

½ cup of Purslane Leaves (optional)

2 table spoons of Sumac spice

½ cup of freshly squeezed lemon juice

5 Lebanese pita bread loafs

⅓ Cup of Olive Oil

0.5 to 1 teaspoon of Salt

 

Use fresh, organic veggies if possible. Rinse all veggies thoroughly with cold water or veggie wash. You could also soak them in cold water and a cup of white vinegar for a few minutes to kill any bacteria.

Separate the pita bread leafs, sprinkle a bit of sumac and olive oil on them, cut them into 1x1 inch squares, and toast them in the oven until they are light brown (bake for ~ 3-5 mins on 400F). Put aside.

Chop the tomatoes into small chunks of 1 inch

Chop the Persian cucumbers into disks of ¼ to ⅓ of an inch thick. If Persian cucumbers are not available, use English or regular cucumbers and chop into smaller pieces since they have a larger diameter naturally.

Chop onions into small disks of about ⅓ inch long.

Green Mint and Italian Parsley - remove stems, and chop leaves in halves or thirds. You don't want the pieces to be too tiny or too large.

Red Radish - chop into thin disks.

Green Pepper - Chop into small pieces of ⅓ inch

Lettuce - chop into pieces of 1-2 inches

Mix immediately before serving so the salad doesn't get soggy. Place all vegetables in a bowl, add freshly squeezed lemon juice, sumac and salt and mix well with the veggies.

Then add the toasted bread and olive oil and mix again, gently so the bread doesn't break much.

Add the olive oil at the end, mix gently then serve.

TABOULEH

 

Tabouli¼ cup fine bulgur wheat

Juice of 2 large lemons, to taste

3 cups chopped fresh flat-leaf parsley (from 3 large bunches)

¼ cup chopped fresh mint

½ pound ripe tomatoes, very finely chopped

1 bunch scallions, finely chopped

Salt, preferably kosher salt, to taste

¼ cup extra virgin olive oil

1 romaine lettuce heart, leaves separated, washed and dried

 

Place the bulgur in a bowl, and cover with water by 1/2 inch. Soak for 20 minutes, until slightly softened. Drain through a cheesecloth-lined strainer, and press the bulgur against the strainer to squeeze out excess water. Transfer to a large bowl, lemon juice, parsley, mint, tomatoes, scallions and salt. Leave at room temperature or in the refrigerator for two to three hours, so that the bulgur can continue to absorb liquid and swell. Add the olive oil, toss together, taste and adjust seasonings. Serve with lettuce leaves.

STEWED GREEN BEANS

2 ¼ pounds (1 kg) Romano (flat) Green Beans
3 medium yellow onions
¼ cup (60 ml) olive oil
2 head of garlic, cloves separated
1 ½ teaspoons crushed black pepper
Salt

 

Trim the green beans of any side strings and cut in half. Finely chop the onions. Heat the oil in a large skillet over medium heat and sauté the onions until light gold, about 10 minutes.

Peel the garlic cloves, but keep the cloves whole, and add to the onions. Add the green beans and black pepper and season to taste with salt.

Bring to a boil and then lower the heat and cook until the beans are soft and tender. (This may take anywhere from 15 to 30 minutes, depending on the beans and your preference, so taste to be sure.) Cooking the green beans without any additional water will concentrate their flavor, but the heat must be very low for the beans to cook without drying out or burning. Serve hot or at room temperature.

POTATO KIBBEH (COLD APPETIZER)

kibbet-batata2 ¼ pounds (1 kg) potatoes
1 ¼ cups (200 g) fine bulgur
1 ½ cups (150 g) walnuts
1 scallion
1 fresh green Chile pepper
2 sprigs of thyme
2 sprigs of mint
Pinch of ground nutmeg
Salt
6 tablespoons (90 ml) olive oil

 

Boil the whole potatoes in water until well cooked. Meanwhile, wash the bulgur, squeeze it well with your hands, and place in a bowl. In an electric mixer or food processor, chop the walnuts and scallion and then add the Chile pepper, thyme, and mint and blend for just a moment or two (so as not to bruise the green herbs).

Peel the hot potatoes, mash with a fork or a potato masher (but not in a mixer as it will turn gluey), and mix with the bulgur. Season with nutmeg and salt to taste. Knead together well. Let it cool a bit before adding the nut herb mixture (so that the herbs don’t blacken). Flatten onto a serving plate and serve drizzled with the olive oil.

CHICK PEAS AND YOGURT

Chickpeas-in-garlicky-yoghurt-52 ¼ pounds (1 kg) potatoes
1 ¼ cups (200 g) fine bulgur
1 ½ cups (150 g) walnuts
1 scallion
1 fresh green Chile pepper
2 sprigs of thyme
2 sprigs of mint
Pinch of ground nutmeg
Salt
6 tablespoons (90 ml) olive oil

 

Boil the whole potatoes in water until well cooked. Meanwhile, wash the bulgur, squeeze it well with your hands, and place in a bowl. In an electric mixer or food processor, chop the walnuts and scallion and then add the Chile pepper, thyme, and mint and blend for just a moment or two (so as not to bruise the green herbs).
Peel the hot potatoes, mash with a fork or a potato masher (but not in a mixer as it will turn gluey), and mix with the bulgur. Season with nutmeg and salt to taste. Knead together well. Let it cool a bit before adding the nut herb mixture (so that the herbs don’t blacken).

Flatten onto a serving plate and serve drizzled with the olive oil.