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Ingredients:
3 potatoes
1 bunch of fresh cilantro (chopped)
Paprika
3 cloves of garlic (mashed)
Vegetable oil
Salt n' pepper
1 tablespoon of butter
Juice of half a lemon.

Peel the potatoes and cut into medium cubes. Fry them in vegetable oil until golden. Drain them on paper towel.
In a pan, add butter, garlic then chopped cilantro, stir over medium heat (if you feel them dry add some of the vegetable oil, like 1 spoon), after 5 minutes add lemon juice. Now toss the fried potatoes, mix all well, add dashes of paprika, salt and pepper and serve.
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Ingredients: (Makes 4 Servings)
Half a pound of Moghrabieh (found in middle eastern stores)

4 Chicken breasts (or any desired part of the chicken)
4 big onions (cut in chunks)
1 can of chickpeas (or garbanzo beans)
Half a stick of butter
3 tablespoons allspice
1 tablespoon cumin
Salt n' pepper

Cook the chicken or chicken breasts in boiling water, add to it a carrot, half an onion, cinnamon stick, bay leave. Take the foam out and let it cook until done. After it's done take out the onion, carrot, cinnamon and bay leave and keep the broth. Put the chicken aside.
In a seperate deep pan, add the onions, butter, salt and pepper. Cook over medium heat until soft, then add the Moghrabieh, stir all for few minutes then add the chickpeas, then add the allspice and cumin. When it feels that it's starting to stick then start adding the broth gradually, about 3-4 cups.

(The moghrabieh should cook like rice sometimes a little bit more water).

Cook on low to medium so that it absorbs the water and cook gently. Taste it to know if it's cooked all the way, and the water should reduce but don't dry it.
Serve hot with chicken on top.
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This recipe is served with
a mixed green salad in the photo,
but any salad goes with it.

Ingredients: (4-5 servings)
6 medium to big potatoes
1 onion
1 cup of bulgur wheat
1 pound (or half a kilo) of minced meat
1/2 cup of pine nuts
1 egg
Butter or vegetable oil
Grated cheese of your choice (parmesan, mixed cheese etc...)

- Peel the potatoes, then boil them with some salt
Meanwhile prepare the filling:
Chop the onion, put in pan and sautee with some butter or oil, after 1 minute add the pine nuts, after another minute add the minced meat until it lightly browns, remove to cool.
- After the potatoes are cooked all the way, drain and then put them in a bowl and mash them. Add the egg (after they cool down a bit, you don't want the egg to cook) mix well, then add the cup of washed burgul, add salt and pepper and mix well. Divide the potato mix into equal halves. Coat a baking pan with butter or oil and spread the first half of the potato, top it with the meat mixture, then add the last layer of the rest of the potatoes.


Top with grated cheese and bake for 25 minutes or until done. (Oven-350)
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Ingredients: (serves 4)
8 leaves of romaine lettuce medium sliced
2 tomatoes (medium diced)
1 cucumber sliced,(small size, if other: about a handful or 2)
1 onion sliced half circle
1 clove of garlic mashed or very thinly sliced
2 handful of parsley leaves
1 small bellpepper, medium to small sliced
4 leaves of white cabbage cut in half and sliced
Few mint leaves
4 radishes sliced
2 green onions sliced
1 carrot sliced
1 cup of watercress or purslane
1 medium pita bread opened, cut in small cubes and toasted
1 tablespoon of summack spice (found in middle eastern foodstores)
1 teaspoon salt
Juice of one lemon
1/2 cup of olive oil

Mix sliced onions with salt and summack, add the garlic then add all the vegetables, add lemon juice and olive oil and mix well. Top with toasted bread right before serving.

Tip: Some people prefer the bread fried in vegetable oil (for 1 minute then dried on a paper towel), it's really good!!! Also some people like to substitute lemon juice with vinegar.
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1 can of chickpeas (or garbanzo beans)
1 clove of garlic
2-3 tablespoons tahini paste (sesame paste)
Juice of half a lemon
Salt to taste
Half a cup of water

Put all ingredients in a blender or food processor or blender. If the paste seems too thick, you might need to add a little bit more water, one to two more tablespoons until you get a creamy paste. 
Serve and drizzle olive oil on top right before serving. 

Decoration (optional):
Decorate with few saved cooked chickpeas placed in the middle. Radish slices and some fresh mint. 

Note:
Baba Ghannouj or Eggplant Dip:
Replace the chickpeas with 1 medium grilled and peeled eggplant.
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Ingredients: (makes 2 servings)
1 bunch of parsley (washed, finely chopped, try not to include the long stems)
1 medium onion (optional: some green onions are good too)
1 tomato
Juice of one lemon
Few fresh mint leaves (washed and chopped)
1/2 teaspoon of 7 spices (or allspice)
1/2 teaspoon of salt
2-3 tablespoons of fine burgul (or wheat germs)
6 tablespoons of olive oil (or eye ball it depending on taste)
Dice the onion and mix it with salt and allspice and put it the serving bowl. Dice the tomato and add it to the onion, then add the chopped parsley and mint, bulgur (soak the bulgur in a little bit of water if it's not fine, no need to soak wheat germs, just add it to the ingredients). Add lemon juice, olive oil. Mix all together and serve.You can garnish it with some diced tomatoes.
Tips on how to eat it:In Lebanon we serve it with romaine lettuce hearts or white cabbage. Take a soft leaf of lettuce, fill it with Tabbouli and enjoy a tabbouli boat!
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Moi!

authorHello, my name is MAG. I've been running this blog since 2007. Follow me on Social Media!!!
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