Monday, July 25, 2016

Baked Lebanese Kibbe Recipe

 Baked Lebanese Kibbe
 Baked Lebanese Kibbe

Yield 4 to 6 servings | Time 1 hour 20 minutes

The Middle Eastern way with ground lamb, or beef, for that matter, is in combination with cracked bulgur wheat and onion. There are hundreds of ways to turn this delicious mixture into kibbe, little football-shaped savory treats sold and eaten everywhere and made daily in homes throughout the region. (There are other kinds of kibbe, too, like fish, but that’s another story.) For a less labor-intensive version, kibbe can also be baked like a flat cake. It makes an extraordinarily fragrant meatloaf, adorned with long-cooked caramelized onions and pine nuts, to be eaten hot, warm, cold or reheated.

Ingredients

1 cup fine-grain bulgur
1 pound lamb shoulder, ground fine
¼ cup grated onion
1 teaspoon cumin seeds, toasted and ground, or 1 teaspoon ground cumin
Pinch cayenne pepper
Salt
pepper
3 tablespoons olive oil, plus more for oiling the pan
2 cups sliced onions, 1/4-inch thick
½ cup pine nuts, lightly toasted
Greek-style yogurt, for serving

Preparation
  1. Rinse the bulgur well, then cover with cold water and soak for 20 minutes. Drain well.
  2. Put the drained bulgur, lamb, grated onion, cumin and cayenne in a large mixing bowl. Season with 2 teaspoons salt and 1/2 teaspoon pepper. Mix well with your hands to distribute the seasoning. With a wooden spoon, beat in about 1/2 cup ice water. The mixture should be smooth and soft.
  3. Heat the olive oil in a cast-iron skillet over medium heat. Add the onions and fry gently, stirring occasionally, until they soften, about 5 minutes. Season generously with salt and pepper. Raise the heat and add 1/4 cup of the lamb mixture. Continue frying, allowing the meat to get crumbly and the onions to brown nicely, another 10 minutes or so. Stir in the pine nuts and taste. Let cool to room temperature.
  4. Heat the oven to 350 degrees. Lightly oil a shallow 9-by-13-inch baking dish, then press half the remaining lamb mixture evenly over the bottom of the pan. Spread half the onion-pine nut mixture over the meat. Add the rest of the meat to the pan, patting and pressing it with wet hands to make a smooth top. If desired, score the top with a sharp paring knife to make a traditional diamond pattern at least 1/2-inch deep.
  5. Bake uncovered for 35 to 45 minutes, until the top is golden. Spread with the remaining onion-pine nut mixture. Serve warm, at room temperature or cool, with a dollop of yogurt.
Source: cooking.nytimes.com

Roast Chicken With Couscous, Dates and Buttered Almonds Recipe

Roast Chicken With Couscous, Dates and Buttered Almonds
Roast Chicken With Couscous, Dates and Buttered Almonds

Deglet Noors dates shine when they are cooked in chutneys, desserts or North African dishes like this whole roast chicken. The chicken is cooked with fluffy couscous that absorbs the sweetness of dates and the butteriness of toasted almonds. Supermarket Deglet Noors are often dark brown and hard, because they have been kept well past their natural point of ripeness; seek out soft, light-colored ones for the best flavor.

Yield 4 to 6 servings | Time 90 minutes

Ingredients

4 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
½ teaspoon ground ginger
½ teaspoon ground black pepper
Fine sea salt
1 large whole chicken, about 4 pounds
2 cups couscous (not instant)
3 tablespoons butter
½ cup sliced almonds
½ cup slivered dates
1 teaspoon sugar
1 teaspoon ground cinnamon
2 tablespoons orange blossom water (optional)
2 tablespoons honey
Chopped mint, parsley or cilantro, or a combination, for garnish

Preparation
  1. Heat oven to 375 degrees. In a large ovenproof dish or pot with a tight lid, combine 2 tablespoons olive oil, the lemon juice, the ginger, the pepper and 1 teaspoon salt. Add the chicken and rub it around in the mixture until evenly coated. Turn chicken breast side down and roast, uncovered, for 50 minutes.
  2. Meanwhile, in a large bowl, combine couscous, 2 cups water and 1/2 teaspoon salt. Set aside for 5 to 15 minutes to soak.
  3. In a small skillet, melt the butter. Add almonds and cook, stirring constantly, just until toasted and golden; adjust heat so almonds and butter do not scorch. Turn off heat and stir in dates.
  4. Add almond-date mixture to couscous, along with any butter left in pan, and mix, fluffing the grains with a fork. Mix in 2 tablespoons olive oil, the sugar, the cinnamon and the orange blossom water (if using).
  5. Drizzle or paint honey over top of chicken (leave chicken breast-side down in pot). Add couscous mixture to the pot, arranging it around the chicken. Cover tightly with a lid or foil and return to the oven for 30 minutes more.
  6. Remove from the oven. When cool enough to handle, remove chicken and carve into serving pieces. Stir and fluff couscous, scraping up any chicken skin stuck to bottom of pan, and place chicken pieces back on top of couscous. Sprinkle with chopped herbs and serve immediately.
Source: cooking.nytimes.com

Wednesday, July 20, 2016

Tahini Chocolate Cakes Recipe

Tahini Chocolate Cakes
Tahini Chocolate Cakes

These luxurious tahini chocolate cakes from the cookbook "Smashing Plates" by Maria Elia are served with crème fraîche, dusted with lime zest, and are ideal for those seeking to indulge their sweet tooth with something small and fudgy.


By Florence Fabricant

Yield 6 or more cakes

Ingredients

10 tablespoons/150 grams unsalted butter, plus more for greasing pans
⅓ cup/25 grams unsweetened cocoa, plus more for pans
3 tablespoons/27 grams sesame seeds
½ cup/60 grams all-purpose flour
Pinch of salt
5 ½ ounces/165 grams 70 percent dark chocolate, in pieces
3 large eggs
1 cup/200 grams superfine sugar
5 tablespoons/100 grams tahini
Zest of 1 lime
Crème fraîche or ice cream, for serving

Preparation
  1. Heat oven to 350 degrees. Use butter to grease 6 half-cup muffin molds or similar, or use smaller molds. Dust molds with cocoa and sprinkle the sesame seeds in the bottom of each. Sift together remaining 1/3 cup cocoa with the flour and a pinch of salt. Set aside.
  2. Melt chocolate and remaining 10 tablespoons butter in a heatproof bowl over simmering water, or in a small, heavy saucepan on very low heat. (Watch carefully if using a saucepan.) When almost completely melted, remove from heat and stir until smooth. Set aside.
  3. Using a whisk or electric beater, whisk eggs and sugar together until pale and fluffy, about 5 minutes. Stir a little of this mixture into the tahini to lighten it, then stir the tahini into the egg mixture. Stir in the cooled chocolate mixture. Fold in the cocoa mixture.
  4. Pour the batter into the molds and set molds on a baking sheet. Place in the oven and bake 12 to 14 minutes, less for smaller molds. A skewer or toothpick inserted in the middle should not come out clean.
  5. Cool 20 minutes or more before unmolding. Dust tops with lime zest and serve with crème fraîche or ice cream.
Nutritional Information

Nutritional analysis per serving (6 servings)
642 calories; 42 grams fat; 20 grams saturated fat; 0 grams trans fat; 13 grams monounsaturated fat; 6 grams polyunsaturated fat; 65 grams carbohydrates; 5 grams dietary fiber; 47 grams sugars; 10 grams protein; 146 milligrams cholesterol; 110 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.


Source: cooking.nytimes.com

Hazelnut Baklava Recipe

 Hazelnut Baklava
 Hazelnut Baklava

Yield About 30 pieces | Time 2 hours 30 minutes

Ingredients

For the nut filling

2 cups (8 ounces) skinned hazelnuts
1 cup (4 ounces) slivered almonds
1 ½ tablespoons sugar
1 teaspoon ground cinnamon
¼ teaspoon ground cloves
⅛ teaspoon salt

For the pastry

1 one-pound package frozen phyllo dough, defrosted
1 ½ cups warm clarified butter

For the honey syrup

1 ¼ cups sugar
⅓ cup honey
2 strips lemon zest, each 1/2-inch wide by 2 inches long
1 teaspoon freshly squeezed lemon juice
1 teaspoon rosewater
1 teaspoon orange blossom water
1 whole cinnamon stick
3 whole cloves
⅛ teaspoon salt

Preparation
  1. Preheat oven to 350 degrees. In a food processor, pulse together skinned hazelnuts, almonds, sugar, cinnamon, cloves and salt until finely ground.
  2. On a large surface, unfold phyllo dough, removing plastic wrapping. With a sharp knife, slice dough in half crosswise, forming two 9-by-12-inch rectangles. Cover entirely with one or two damp dishcloths.
  3. With a pastry brush, generously brush bottom of a 9-by-12-inch baking pan with clarified butter. Carefully place one phyllo sheet in pan (it should just fit) and brush with butter. Repeat with 7 more phyllo sheets, brushing each sheet with butter. Keep unused phyllo covered as you work. Sprinkle about 1/3 of nut and sugar mixture evenly over top layer. Repeat layering process with phyllo, continuing to brush each sheet with butter, until you have stacked on 6 more sheets. Sprinkle another 1/3 of nut and sugar mixture evenly over top layer. Repeat layering process with phyllo and melted butter, using another 8 phyllo sheets. Sprinkle final 1/3 of nut and sugar mixture over phyllo. Cover with two more sheets of phyllo, leaving top layer unbuttered.
  4. Placing your palms in center of top layer, gently move your hands in an outward, sweeping motion, flattening and smoothing top of pastry. Brush an additional 1/4 cup melted butter evenly over top layer.
  5. Using a sharp pointed knife, carefully slice baklava into 2-inch-thick diagonal strips. Repeat in opposite direction, forming a diamond pattern. Bake baklava until golden and flaky, 50 to 60 minutes, rotating pan as necessary to ensure even baking.
  6. Meanwhile, in a medium, heavy-bottomed saucepan, combine honey syrup ingredients with 3/4 cup water. Bring mixture to a boil, stirring occasionally, and cook until sugar has completely dissolved, about 5 minutes. Transfer syrup to a bowl and refrigerate, stirring occasionally, until cool. Once cooled, strain mixture into a liquid measuring cup with a spout.
  7. While baklava is still very hot, pour cooled syrup into cracks between diamond-shaped pieces, reserving about 3 tablespoons syrup. Drizzle reserved syrup evenly over top of baklava. Let cool on a wire rack for 2 hours, then cover with foil and let sit at least 4 hours or overnight before serving.
Nutritional Information

Nutritional analysis per serving (30 servings)
254 calories; 17 grams fat; 7 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 1 gram polyunsaturated fat; 23 grams carbohydrates; 1 gram dietary fiber; 12 grams sugars; 3 grams protein; 26 milligrams cholesterol; 93 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Source: cooking.nytimes.com

Pomegranate Molasses Butter Cake Recipe

 Pomegranate Molasses Butter Cake
 Pomegranate Molasses Butter Cake

Coat a tender butter cake with a pomegranate glaze and candied walnuts, and watch the whole thing disappear.

Ingredients

1 stick unsalted butter, softened, plus more for greasing pan
1 ½ cups flour, plus more for dusting pan
1 ½ teaspoons baking powder
½ teaspoon salt
½ cup milk
3 tablespoons pomegranate molasses, plus 1 teaspoon
¾ cup granulated sugar, plus 4 teaspoons
3 large eggs
1 cup confectioners’ sugar
6 tablespoons light cream
¾ cup roughly chopped walnuts or pecans

Nutritional Information

Preparation
  1. Heat oven to 350 degrees. Butter a 9-inch-square baking pan, dust lightly with flour and knock out excess.
  2. Sift together 1 1/2 cups flour, baking powder and salt. In a separate bowl, combine milk and 2 tablespoons pomegranate molasses.
  3. In a large bowl, cream together stick of butter and 3/4 cup granulated sugar with an electric mixer until light and fluffy. Add eggs one at a time, beating after each until well combined.
  4. Add flour mixture in 3 batches, alternating with milk mixture. (Begin and end with flour, and mix after each addition until just combined.)
  5. Pour batter into pan and bake until top is golden brown and a toothpick inserted into the center comes out clean, about 35 to 40 minutes. Cool for 10 minutes, then run a knife around the edges, turn cake out onto a rack, and then turn right side up again.
  6. Whisk together confectioners’ sugar, cream, and 1 tablespoon pomegranate molasses. Brush glaze over cake, letting it drip down sides.
  7. In a small, preferably nonstick skillet over medium-high heat, combine nuts, 1 teaspoon pomegranate molasses and 4 teaspoons sugar. Stir constantly and watch carefully until sugar melts and coats nuts, about 2 minutes. Sprinkle over top of cake.
Nutritional Information

Nutritional analysis per serving (6 servings)
580 calories; 25 grams fat; 14 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 3 grams polyunsaturated fat; 81 grams carbohydrates; 1 gram dietary fiber; 57 grams sugars; 8 grams protein; 152 milligrams cholesterol; 341 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Source: cooking.nytimes.com

Sunday, July 17, 2016

Moroccan Chicken Manchego Melt Recipe

Moroccan Chicken Manchego Melt
Moroccan Chicken Manchego Melt

Prep Time: 5 minutes Cook Time: 10 minutes Total Time: 15 minutes Servings: 1

A grilled cheese sandwich stuffed with Moroccan seasoned grilled chicken, green olive and preserved lemon tapenade, pickled red onions and spicy harissa along with plenty of melted manchego cheese!

Ingredients

1 tablespoon butter
2 slices bread
1/2 cup manchego cheese, shredded
1/2 cup moroccan grilled chicken
2 tablespoons green olive tapenade with preserved lemon
1 tablespoon pickled onions
1 teaspoon harissa

Directions
  1. Heat a pan over medium heat.
  2. Butter one side of each slice of bread, place one slice in the pan with buttered side down, top with half of the cheese followed by the chicken, tapenade, onions and harissa, the remaining cheese and finally the other slice of bread with buttered side up.
  3. Grill until golden brown on both sides and the cheese is melted, about 2-4 minutes per side.
Source: Closet Cooking

Thursday, July 14, 2016

Lebanese Hushwee Rice with Toasted Pine Nuts Recipe

Lebanese Hushwee Rice with Toasted Pine Nuts
Lebanese Hushwee Rice with Toasted Pine Nuts

A family recipe passed down for generations, Hushwee Rice is a humble Lebanese side dish made with rice and beef flavored with warm cinnamon, clarified butter and toasted pine nuts.

The real star of the dish? A generous helping of pine nuts toasted until nutty and golden brown. This dish is rich, it is aromatic, it is comfort food at its finest. I’ve never met anyone who didn’t love it and I urge you to challenge me on that.

Prep time 20 mins
Cook time 15 mins
Total time 35 mins

Ingredients

4 servings Lebanese Hushwee - prepared
2 tablespoons clarified butter
¼ cup vermicelli noodles
1 cup long grain enriched rice - parboiled (rinsed)
2 cups chicken broth
1 teaspoon salt
½ teaspoon pepper
¼ cup Diamond of California pine nuts - toasted
minced parsley - to serve

Instructions
  1. Prepare Lebanese Hushwee and set aside.
  2. While hushwee meat is browning, melt clarified butter in a deep skillet over medium heat. Add vermicelli noodles and toast until deep brown.
  3. Stir in rinsed rice and cook for 1-2 minutes to lightly toast the rice. Add reserved hushwee to the pan and stir to combine.
  4. Add chicken broth, salt and pepper to the pot and stir once. Bring to a boil then cover with a lid and reduce heat to low. Cook for 15 minutes, leaving the lid on the entire time.
  5. Fluff rice and meat with a fork then serve with additional toasted pine nuts and fresh parsley.
Nutrition Information
Serving size: 1 cup Calories: 414 Fat: 20.1 g Saturated fat: 8.8 g Unsaturated fat: 11.3 g Trans fat: 0 Carbohydrates: 38 g Sugar: 1.2 g Sodium: 821 mg Fiber: 1.9 g Protein: 19.9 g Cholesterol: 71 mg

Source: The lemon Bowl

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