Hummus

Being Middle Eastern, hummus always seems to be on the menu when having a gathering. There are many variations to making hummus, but this is probably the most simple way of making it. It's a healthy dip enjoyed with pita bread, vegetables or crackers. I personally love it with pita bread along side some olives. 

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Ingredients 

1 14oz can chickpeas, drain reserve liquid 

4 tbls tahini

1 tbls + 1 tsp lemon juice

1/2 tsp cumin

1 tsp garlic minced

4-5 tbls of reserved chickpea juice, use more if still to thick 

Salt to taste

Place all ingredients in a blender and blend until incorporated. Taste for seasoning and adjust. I don't like a lemony hummus however, if you do, please add more lemon juice. 

Couscous Salad

Many people do not know that Couscous is actually a pasta, not a grain.  Many also do not know that it comes in different sizes.  There is the small "grain" Couscous that is a common alternative to rice but here we have the large "grain" Couscous (aka, Israeli Couscous or Pearl Pasta) that we will be using for a salad.  It's so versatile and it will absorb any flavor you impart into it.  Having said that, because it is so plain on it's own, this method will call for us to "toast" the Couscous and cook it in a similar fashion to cooking risotto but it won't nearly be as precise so don't worry.  I nickname this the "kitchen sink" salad because you can add just about anything or switch up just about anything you like and the measurements do not need to be exact. If you have a bunch of  random veggies in your fridge, this is the perfect way to use them up.  This salad is robust with fresh herbs and veggies which will make a perfect complement to any Mediterranean or Middle Eastern meal or as a fun alternative to the traditional pasta salad.  Enjoy!

Heat up a couple of tablespoons of olive oil on Med Low heat and add the couscous

We want to "toast" the couscous and we are looking for a light brown color. This will take about 7 min.

Next add the minced garlic and stir for about 1 min until aromatic. 

Next add the chicken broth, in about 1/2 cup increments, making sure the grains have absorbed the liquid after each addition. Add the turmeric and salt now as well. Turmeric is optional but it does give it a nice yellow color.

With the last 1 cup of broth, stir until everything is incorporated and cover and set the heat to low and let it simmer for a few minutes.

It will look like this when it's done. Stir to release any clumps.

I added the cooked couscous to a bowl that had all the veggies and herbs (listed below) as well as the lemon, lemon zest and olive oil. Give it a good toss then add the toasted slivered almonds and toss again.

Refreshing and yummy!

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Couscous Salad

Feeds 6-8

3 C large grain Couscous (ie, pearl pasta or Israeli Couscous)
3 C chicken broth (or 1 1/2 tsp chicken broth paste + 3 C water)
1/2 C chopped mint (.66 oz box from the grocery store or a small bunch)
1 C chopped parsley
2 cloves garlic, minced
3/4 - 1 C sliced almonds, toasted
1/4 red onion, finely diced
1 orange bell pepper, diced
10 oz box cherry tomatoes, sliced (use more -up to you)
3-4 lemons, juiced
1 lemon zested
1/4 C olive oil + olive oil for saute
1/4 tsp black pepper
2 tsp salt
1/4 tsp turmeric (optional - gives it a pretty yellow color)

Lay the slivered almonds on a sheet tray in a 350 F oven and allow them to toast so that they achieve a light brown color. This will take about 5-7 minutes. Once toasted, set aside to cool.

Finely mince 2 cloves of garlic and set it aside.  In a sauce pan (I used a 3 1/2 qt low saute pan), heat up a couple of tablespoons of olive oil.  Add the Couscous and stir it around so that all the grains are coated with the olive oil.  Stirring the Couscous ever so often, we will want to toast it.  This will take approximately 7 minutes. The color will be light brown. Add the garlic and stir that around for about a min or two.  (Do not add the garlic first or else it will burn.)

Add the turmeric and salt. Next add the chicken broth incrementally about 1/2 C at a time, stirring after each addition and allowing the Couscous grains to absorb the liquid each time, as if you were making risotto.  This process will take about 10 minutes or so.  With the last cup of liquid, simply add it and stir so that it's all incorporated and put the heat on low and cover the pan.  A few min later, you'll notice that the water is absorbed and the Couscous grains still have an al-dente bite to them.

Uncover the pan and stir everything so that the grains are loosened.  As that is cooling off, you can now work on the other ingredients.

In a big bowl, add:
zest of one lemon
3-4 juiced lemons
1/4 C olive oil
tomatoes
bell pepper
parsley
mint
black pepper
onion

...add the cooked Couscous and the almonds and toss well to combine.  I didn't feel like it needed more salt and pepper but you can add more if you like.  This can be eaten slightly warm but of course tastes delicious cold and it tastes even better the next day. You can use basil instead of parsley. Or use cilantro instead mint and add a diced jalapeno and use lime instead of lemon. Add diced chicken. Add cranberries or any dried fruit.  Add anything you like...the possibilities are endless!

Red Lentil Soup #2 -Addas

The weather is cooling off slightly here in Southern California and since we are deprived of actually having four distinct seasons, I jump on any chance to make a seasonal dish.  What is more comforting to eat in the Fall or Winter than soup?  We have a DELICIOUS soul soothing red lentil soup already posted, which is our childhood classic soup that we love. It brings back such great memories.  Here we have another red lentil soup that is slightly different.  The base ingredients are the same as our other red lentil soup but this recipe twist adds beans and fresh ginger that gives it bit of a different spiced, bright flavor.  It's as hearty, healthy (vegan also!) and delicious our other red lentil soup but just a bit different :)

Saute onions, garlic and ginger in olive oil for about 10-15 minutes.  You can use any color onion you like. I happen to just have one red and one yellow onion left in my fridge.

Add water and EVERYTHING else (ingredients listed below) and do a low simmer for 45 min or until the celery and carrots are soft.

2 options here:

1. Use your immersion hand blender and puree about 3/4 of the soup

or

2. Use a blender and puree about 3/4 of the soup (in small batches). If you choose this method, be careful, flying HOT soup is not fun!

This is the consistency I was looking for.

Eat with some warm bread and sprinkle some fresh lemon juice if you like. 

Tastes even better the next day!

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Red Lentil Soup #2 -Addas

Feeds 6
2 small onions, any color (chopped)
3-4 cloves garlic (minced)
1 tsp fresh grated ginger
1 Cup Red lentils
6 Cups water
1 (15oz) can garbanzo beans -drained
1 (15oz) can cannellini beans (aka white kidney beans) -drained
1 (14.5oz) can diced tomatoes with juices
1/2 cup diced carrots (approx 1 large carrot stick)
1/2 cup chopped celery (approx 1 stalk)
1/4 tsp ground cayenne pepper (or more if you like it more spicy)
1/2 tsp cumin
2 tsp salt
Olive oil for saute
Lemon wedges if desired

1. In a large pot saute; onions, garlic and ginger in olive oil for about 10-15 min
2. Add water, lentils, garbanzo beans, cannellini beans, tomatoes with juices, carrots, celery, salt, cardamom, cayenne pepper and cumin.  Bring to a boil then reduce heat to a simmer for about 1-1 1/2 hours, or until lentils are soft.
3. Puree about 3/4 the soup in a food processor or blender.  Return the pureed portion back into the soup ...or...use an immersion hand blender and puree about 3/4 of the soup or until you achieve the consistency you like.
4. Serve with crusty bread and sprinkle fresh lemon juice, if desired. Some will even just put 1/2 cup of fresh lemon juice directly into the soup. Up to you...Enjoy! This is a great "make-ahead" soup because it tastes even better the next day and third day. 

Green Olive Tapenade Spread

Olives. You either love them or hate them.  Personally, I LOVE them; all colors, doesn't matter. Olives (Kalamata or other brined varieties) are usually a staple in any Middle Eastern household and it is very common to find them as a "side dish" in a breakfast, appetizer or main meal spread.  It's also common in other Mediterraneans as well.  We have a darling Italian cafe by our house that serves a green olive tapenade spread with some warm rustic bread as you wait for your meal to be prepared (I'll take that over bread and butter any day!).  Typically, tapenade is in a chunky form so when they served this to us I asked the waiter what it was. He told me it was tapenade but pureed to be a smooth paste.  I tried it and was hooked.  I ate an entire basket of bread (yes by myself) and finished all the tapenade and could barely even touch my meal. I looked forward to eating there JUST so I can eat the bread and tapenade.  I was set on trying to recreate this dining experience at home and I believe this recipe fits the bill.  I experimented with a lot of ratio of ingredients.  Tapenade is typically made with anchovies.  Umm, no thank you! I actually tried making it with anchovies the very first time I tried making it.  The taste was good but God forbid you to smell what it smelled like 3 days later! I'll spare you the details. So I decided to use Kalamata olives in place of the anchovies. Kalamata olives provide the salty pungency that the anchovy delivers but without the fishy smell. This will be a perfect complement to your Italian or Mediterranean themed meal and is a nice alternative to butter or pesto.  Your guests will feel like they are in a restaurant!

Combine everything in your food processor. I'm so fortunate to be near a Middle Eastern grocery store that sells PITTED olives :) 

Note: I made a double batch here

Tapenade is typically served in a chunky form. If you like this texture then you can stop here and dig in!

Otherwise keep pureeing until you get a smooth paste.

Serve with crackers, pita wedges or a warm piece of crusty bread.  

This tastes even better the next day!

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Green Olive Tapenade Spread

1 1/2 C Green olives -Pitted
1/2 C Black Kalamata olives -Pitted
3 tbsp capers
1-2 garlic cloves (1 large or 2 small)
1-3 tbsp fresh lemon juice (depending on how tart you like -I use 3 tbsp)
2 tsp Dijon mustard or spicy brown mustard
2 tsp fresh thyme leaves
2 tbsp chopped fresh parsley
1 tbsp chopped fresh basil
4-6 tbsp olive oil

Option 1:
If you are opting for a chunky texture then you should puree or finely mince your garlic FIRST.  Then add the finely minced garlic in the food processor with ALL of the ingredients. After all, you want chunks of olive but not chunks of garlic, right?

Option 2:

If you are opting for the smooth paste, then no need to puree your garlic first. Simply just put ALL the ingredients in the food processor and puree away until you get a smooth paste.

Whether you choose Option 1 or 2, the end result will be delicious! This is best if made the day before if possible because the flavors will gel together and really pop. Enjoy with pita wedges, crackers or a crusty baguette.

Chicken Shawarma

I haven't met anyone who doesn't like Shawarma. Seriously. It really is a restaurant or street vendor treat that many really look forward to eating.  Shawarma vendors in the Middle East are to what hot dog vendors are in New York.  Some (like me) will plan a day around finding a way to treating myself with wonderful treat.  What is it?  Simply put, Shawarma is chicken or beef (that recipe coming soon) that is sliced and stacked in a rotating spit that cooks slowly by fire, similar to a rotisserie. The Arabic word Shawarma, originally from Turkey, comes from the Turkish word meaning "to turn" (Greeks have the word "gyros" and Armenians have the word "tarna" which all come from the word "to turn" or "turned").

You do not have to wait to go to your favorite restaurant to get this sought-after delight.  While sadly, many of us do not have a rotating spit, we can still recreate this classic dish at home.  It will come extremely close and (dare I say) you will find yourself loving this as much (maybe more?) as the Shawarma that is being served at your local restaurant.

Cut your chicken into strips...ok...these aren't exactly strips sorry

Combine everything (ingredients listed below) in a bowl

And stir until well incorporated. Let it marinate at least 2 hours. Overnight works best.

Heat up your nonstick pan until hot. No need for oil because there's plenty of oil in the marinade. Leave it alone to allow to brown. If you keep fussing with it, it will not brown.  Brown = Flavor!

All done!

A traditional way to eat shawarma (and my favorite way) is with thinly sliced red onion flavored with sumac and with tahini sauce. Slice one red onion and sprinkle 2-3 tsp of sumac. It will look something like this.

A garlic paste is actually most common to eat with the chicken shawarma and that recipe will be posted soon :)

Serve in a pita wrap alongside a salad or hummus

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Chicken Shawarma

Serves 4-5
4 boneless (skinless) chicken breasts (about 2 lbs), cut into thin strips
1/2 cup lemon juice
1/2 cup plain unflavored yogurt (Greek works also)
2 tbsp minced garlic (equiv to 6 garlic cloves)
2 tsp salt
1 tsp allspice
1/2 tsp paprika (not smoked)
1/4 tsp cayenne pepper
1/4 tsp cinnamon
4 cardamom pods (optional)
3 tbsp White Vinegar
1/4 C olive oil

Combine all ingredients in a large bowl, cover and let marinate for 2 hours or overnight.  In a nonstick skillet, on med to med-high heat, add chicken and let cook for 10 minutes until it browns, cook for an additional 2 minutes if necessary to brown.  Serve with or in pita bread, hummous, rice and/or your favorite salad.

Optional Toppings:
Tahini sauce (as the condiment) and sumac dusted red onion slices (one red onion sliced thin + 2-3 tsp sumac) are typical toppings.

1 C Tahini Paste (sesame seed paste)
1 C Water
4 Lemons
4 Garlic Cloves
1 tsp salt
1/4 C olive oil
...put all together in a blender and puree until smooth

How To Make Simple Basmati Rice

Take away rice (and bread) from me and you might as well take away my reason of looking forward to eat food.  Rice (and bread) bring my taste buds joy and happiness.  And it's not just me, but rice is the most consumed food in the world!  And because it is the most consumed rice in the world, we have an obligation to show you how to make it.  Wait! STOP! I see where you're going! Do NOT even think about busting out with your electric rice cooker.  Don't get me wrong, I have nothing against rice cookers...truth be told, I don't even know how to use one...but anyways....a rice cooker is nice to have as an OPTION and not as your ONLY solution!  I repeat, a rice cooker is NOT your only solution. Basmati is one of my favorite of the rice varieties because it's so aromatic and goes with just about everything.  There are different ways to preparing different kinds of rice, some call for a prolonged soak, some call for toasting (light saute in oil or butter), but we can get into those later. For now, let's go on to making a simple and perfect batch of Basmati rice.

Now, come back and gently turn your back away from your rice cooker and follow me...

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Bring water and salt to a boil (high heat)

Rinse your rice through a sieve until the water runs clear from underneath.  Forgot to show you this step, sorry. This releases the excess starch and will make your rice fluffier and leave you with a less heavy feeling.

Add your rinsed rice and vinegar to the boiling water. Give a quick stir, twice or three times, to make sure everything is incorporated and then LEAVE THE RICE ALONE AND DO NOT TOUCH IT AGAIN.

You'll see a starchy film but LEAVE THE RICE ALONE AND DO NOT TOUCH IT. 

Did I mention LEAVE THE RICE ALONE AND DO NOT TOUCH IT?

If you stir too much the end result will be mushy. 

Reduce heat to medium and leave it gently boil uncovered for 1-2 minutes. Cover, then reduce heat to low and let it cook for about 12 minutes. 

See, wasn't that easy?

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Basmati Rice
Feeds 2-3 if in a main meal like curry

1 C Basmati Rice
1 3/4 C water
1 tsp salt
1/2 teaspoon plain white vinegar (optional -see note)

Optional:
1/2 tbsp butter or 1 tsp olive oil (or a bit more if you want)
1 tsp chicken broth paste

Directions:
Rinse rice well in a sieve till the water runs clear underneath.  Set aside and get the water boiling on med to high heat.  Once the water boils, add salt and vinegar. If you decide to use butter and chicken broth paste add it now too.  Now that the water is boiling add the rice (be careful not to splash hot water on yourself as you add the rice).  Give a quick stir, twice or three times, to make sure everything is incorporated and then LEAVE THE RICE ALONE AND DO NOT TOUCH IT AGAIN.  If you over-stir or fuss with it too much it will be mushy.

Now let the rice continue to boil uncovered on med heat for about 1-2 min then reduce the heat to low and let it boil and do its thing while the pot.  Once the water level is just above the rice to where you see the rice grains, cover and leave it alone for about 10-12 minutes.  Uncover and fluff with a fork. If you see that it is cooked but a bit moist, let it sit uncovered for about 5 minutes so it can dry a bit. Then serve.  If you’re not serving immediately within the 5 min, cover it back until ready to be served.

Don't worry if you see some starchy film as the water level goes down. It's ok as it will eventually dissipate. Do not be tempted to stir it!

If you cook 1 C of rice the cooking will be quicker than if you are cooking 5C for example, that would take about 15-20min.

NOTE: By the way, the vinegar makes the rice fluffy and does not affect the taste.

Red Lentil Soup- Addas

Today in Melbourne, Australia it's cold and rainy. So what better way to warm up then with a gorgeous red lentil soup! Probably not ideal for my friends in the northern hemisphere this time of year, but maybe just save this recipe for colder weather. 

This is a recipe that was taught to me by my beautiful mama. She of course never gave me exact measurements, it was always, a little bit of this a little but of that and just taste as you go. Well that doesn't exactly work! With this recipe I've actually worked out the correct measurements and its here for all to enjoy. 

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Flavouring the water, I've added half an onion with two garlic cloves 

Chopped my carrots into rounds, but doesn't matter how you cut them they will be processed in the end. 

Chopped the sweet potato

Now in the pot the carrots, sweet potato and lentils... 

Lentils should be soft to the touch and look mushy. 

Placed ladles of the soup into my food mill... I like the texture of the lentil soup being passed through the food mill 

The end result... A smooth and beautiful looking soup 

Sauté your onions 

Add garlic and mix to combine 

This is what it should look like once you've added the ground cumin

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7 cups of water

3 carrots 

1 sweet potato

2 cups red lentils

2 whole cloves of garlic

1 onion, cut in half

2-3 tbls crushed garlic

2-3 tsp ground cumin

3 tbls butter

Salt

In a large pot add your 7 cups of water, half a peeled onion and the 2 whole cloves of garlic. Season the water with salt and bring to a simmer. The onion and garlic will help flavour the water. 

Chop the carrots so they are fairly the same size pieces. Add the carrots to the pot of water, cook carrots for about 15 mins just so they have soften a little. Since they take the longest to cook I like to cook them first. 

Next chop your sweet potato, again into same size pieces and add that to the pot with the carrots. You can now add the lentils, stir just to combine everything. Cook on a low heat for about 30 mins or until the lentils are soft and fully cooked through. 

While your pot of veggies and lentils are cooking, finely chop the other half of the onion.  In a separate saucepan add 3 tbls of butter and about 1/4 cup of the finely chopped onion. Sauté the onion for 5 mins then add your chopped garlic. This is a called a tetlea in Arabic. You want to cook the onion and garlic until fragrant, being careful not to burn the garlic. Now to the same saucepan add the ground cumin. Cook for a further 5 mins and remove from heat. This will be added to the lentils later. 

Once your lentils and veggies have cooked remove from heat and using a food mill or had blender, blend the soup in batches. I used a food mill because it gives in a nice texture... However a hand blender will work just fine. 

Once the lentils and veggies have been incorporated, and passed through the food mill add your garlic and onion sauté. If you find at this stage your soup is a bit to thick just add some warm water a little bit at a time until you get a consistency that you are happy with.