Thursday, July 21, 2016

Hazelnut Baklava Recipe

Hazelnut Baklava
Hazelnut Baklava

Yield About 30 pieces | Time 2 hours 30 minutes


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


  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.


Saturday, July 16, 2016

7 Layer Lebanese Hummus Dip Recipe

7 Layer Lebanese Hummus Dip
7 Layer Lebanese Hummus Dip

A fun twist on everyone’s favorite appetizer, this Middle Eastern seven-layer dip is made with creamy hummus, crunchy vegetables, toasted pine nuts and a drizzle of olive oil and za’atar.


1 ten-ounce container Sabra Classic Hummus
½ cup diced cucumbers
1 roma tomato - seeded and diced
¼ cup scallions - thinly sliced
2 tablespoons minced parsley
2 tablespoons pine nuts - toasted
1 tablespoon olive oil
1 tablespoon za'atar
1 tablespoon lemon juice
pita chips to serve

  1. Spread hummus in a thin layer on a large plate or serving platter.
  2. Sprinkle hummus with cucumbers, tomatoes, scallions, parsley and pine nuts.
  3. Drizzle platter with olive oil, za'atar and lemon juice before serving with pita chips.
Calories do not include pita chips.

Nutrition Information
Serving size: ¼ cup Calories: 97 Fat: 8.6 g Saturated fat: 1.4 g Unsaturated fat: 7.2 g Trans fat: 0 Carbohydrates: 5.3 g Sugar: .5 g Sodium: 122 mg Fiber: 1.2 g Protein: 2.3 g Cholesterol: 0 mg

Source: The lemon Bowl

Wednesday, July 13, 2016

Hammour Kabsa Recipe

Hammour Kabsa
Hammour Kabsa

Yield: 10 persons


3.00 kg Hammour fish fillet
30.00 ml Water
100.00 g Knorr Tomato Pronto
50.00 g Garlic Cloves
300.00 g Onion, sliced ring
1.20 kg Basmati rice
1.80 l Water for rice
40.00 g Knorr Savoury Rice Seasoning
15.00 g Arabic mixed spice blend (Baharat)
30.00 g Knorr Fish Spice Speciality Seasoning
150.00 g Butter
150.00 g Roasted Pine nuts
150.00 g Coriander
15.00 g Knorr Lemon & Herb Seasoning


1. In a large pan, on medium heat add butter, onions and garlic; cook until tender. Add Arabic spice blend and mix well. Carefully add fish and Knorr Fish Spice Speciality Seasoning, allow to cook halfway on each side until lightly pink-white for about 1 minute or less on each side. Remove fish/onion mixture and set aside.

2. Add Knorr Tomato Pronto and Knorr Savory Rice Seasoning to a pan cook little then add rice and water. Carefully place fish mixture on top. Raise heat to high and allow it to boil, cover and reduce to low.

3. Cook until rice and fish are thoroughly cooked. Depending on the thickness of the fish fillets and the rice type, adjust timing.

4. Once done, arrange fish kabsa on a serving platter, season with Knorr Lemon & Herb Flavoured Seasoning; finish by decorating with cilantro and pine nuts on top.

Monday, July 11, 2016

Kofta Meatballs with Sweet and Sour Cherry Sauce Recipe

Kofta Meatballs with Sweet and Sour Cherry Sauce
Kofta Meatballs with Sweet and Sour Cherry Sauce

Servings: 8-10 Prep Time: 5 minutes Cook Time: 20 minutes

Feel free to sub the lamb with ground meat of your choice.


For the Cherry Sauce
1 tablespoon olive oil
1 shallot, chopped (or 2 tablespoons diced red onion)
1 cup dried cherries
3 teaspoons honey
splash of Brandy (optional)
1/2 lemon, juiced
1/2 cup water
1/2 teaspoon cinnamon
1 tablespoon minced fresh mint
salt and freshly ground black pepper, to taste

For the Meatballs
1 pound ground lamb
1/4 cup sparkling water
2 cloves garlic, minced
2 tablespoons minced fresh parsley
1/2 teaspoon cloves
1/2 teaspoon cinnamon
1/2 teaspoon cumin
1/2 teaspoon allspice
salt and pepper to taste
3 tablespoons olive oil


To make the Cherry Sauce

In a small saucepan over medium-high heat, add the olive oil and shallot and saute until tender. Add the cherries, honey, lemon juice, water and cinnamon and bring mixture to a boil. Lower the heat and allow to simmer for 5 minutes or until the sauce has thickened. Add salt and pepper to taste. Stir in the mint.

To make the Meatballs
Preheat oven to 375F.

In a large mixing bowl, add the ground lamb, sparkling water, garlic, cloves, cinnamon, cumin, allspice, salt and pepper. Mix lightly to incorporate all ingredients. Form mixture into small meatballs.

In a large frying pan over medium high, add olive oil. Add meatballs and fry, turning often to brown all over, about 5-7 minutes. You might have to cook meatballs in batches if your pan is too small. After browning all the meatballs, place meatballs on a baking sheet and bake in oven for 10 minutes to cook through. Drizzle with the cherry sauce just before serving.


Lebanese Roasted Stuffed Onions Recipe

Lebanese Roasted Stuffed Onions
Lebanese Roasted Stuffed Onions

Servings: 10 stuffed onions Prep Time: 5 minutes Cook Time: 45 minutes

Try buying the largest onions you can find. It will be easier to peel apart the layers.


2 extra-large onions (or 3 large onions)
1 cup white rice
1 tablespoon tomato paste
2 teaspoons cinnamon
1 teaspoon allspice
1 teaspoon ground cumin
1 teaspoon ground coriander
1 1/2 teaspoons kosher or sea salt
freshly ground black pepper
3 tablespoons minced fresh cilantro or parsley (reserve some for garnish)
1 pound ground meat of your choice (original recipe uses lamb)
2 tablespoons white wine vinegar or cider vinegar
3 pinches of sugar
2 tablespoons olive oil


The first step is to soak your rice in a bowl cool water. The rice will absorb some of the water -- we'll drain off the water in a later step.

Fill a pot with water (enough to cover a whole onion by 1" and bring to a boil. Cut off the very top and bottom of each onion. Make a cut down one side of each of the onions, cutting into the center from top to bottom. This helps the onion layers cook evenly and make it easier to peel. Add the onions, and let them cook for 10 minutes or until the layers soften and separate easily.

Drain the rice completely. In a large mixing bowl, add the drained rice, tomato paste, cinnamon, allspice, cumin, coriander, salt, pepper, cilantro or parsley and ground meat. Mix well.

When the onions have finished cooking, remove and drain from the boiling water. Let cool and separate out the layers individually and place 1 heaping tablespoon of the filling, wrap onion around filling, but not too tightly to allow rice to expand during cooking.

In a large, oven-safe saute pan over medium-high heat, swirl in the olive oil. When pan is hot, place the onions seam-side down. Let cook for 2 minutes until the bottoms have browned slightly. Add vinegar to the pan and sprinkle the tops of the onions with sugar. Cover the pan and turn the heat to low. Cook for 20 minutes or until the meat and rice are fully cooked, rotating the onions halfway during cooking.

From The Food and Cooking of the Middle East cookbook by Ghillie Basan.

Kousa Mihshi Bi Laban Recipe

Kousa Mihshi Bi Laban
Kousa Mihshi Bi Laban

Yield: 20 servings


6.50 kg Zucchini
1.20 kg Beef, minced
20.00 g Knorr Beef Bouillon Powder
100.00 g Pine seeds
30.00 ml Knorr Corn Oil
400.00 g Onions, chopped
200.00 g Mint Leaves
60.00 g Knorr Chicken Bouillon Powder
1.00 kg Rice, egyptian
150.00 g Ghee
10.00 g Cinnamon powder
10.00 g 7 spices
5.00 g Nutmeg Powder
4.00 g Ground black pepper
10.00 g Salt
10.00 g Paprika Powder
400.00 g Knorr Mashed Potato
2.00 l Boiling Water

2.00 kg Yoghurt
40.00 g Garlic, minced
15.00 g Mint, dry
30.00 g Knorr Lime Seasoning Powder
5.00 g Nutmeg Powder
5.00 g Salt
5.00 g White pepper


1. Choose medium sized zucchini. Wash and cut of stem end. Using a corer hollow out zucchini leaving rounded end intact. (I actually use the wrong end of a small spoon and it works for me) Try not to puncture the skin. Soak in salted water for 10 minutes.

2. Sauté onions in butter until transparent, add pine nuts until golden brown.

3. Add pan contents to ground meat and Knorr Beef Bouillon Powder. Mix in rice, parsley, spices and about a teaspoon of salt, pepper and Knorr Corn Oil if meat is lean.

4. Fill zucchini with stuffing. (The rice expands and the meat will shrink so fill them all the way).

5. Arrange zucchini in layers in a large pot, sprinkling each layer lightly with Knorr Chicken Bouillon Powder. Add water and invert a plate on top of the zucchini and bring to a slow simmer, cover and simmer gently for 1 hour or until tender.

6. Meanwhile heat the stabilized yogurt. When it begins to simmer/boil, add garlic, spices and Knorr Lime Seasoning Powder. Boil for 2 minutes, then remove from heat.

7. When zucchinis are cooked, remove plate and pour garlic yogurt mixture over them and leave over medium heat for 10 minutes to boil gently. Cook uncovered until sauce is thick.

8. Crush the dried mint to a coarse powder and sprinkle on top. Leave off the heat for 10 minutes before serving. Serve with Knorr Mash Potato mashed potatoes or steamed rice.

Source: Unilever Food Solutions

Pumpkin and Chicken Tagine Recipe

Pumpkin and Chicken Tagine
Pumpkin and Chicken Tagine

Prep Time: 15 minutes Cook Time: 35 minutes Total Time: 50 minutes Servings: 6

A pumpkin and chicken tagine (a Moroccan style stew) that is just packed with fall flavours!


2 tablespoons olive oil
1 pound skinless and boneless chicken (or turkey) breasts or thighs, cut into bite sized pieces
1 onion, diced
1 tablespoon garlic, grated
1 tablespoon ginger, grated
1/2 teaspoon ground turmeric
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground cloves
1/2 teaspoon cayenne pepper
2 cups chicken broth or vegetable broth
4 cups (~2 pounds) pumpkin, cut into 1 inch cubes
2 cups (~1 pound) apple, cut into 1 inch cubes
1 tablespoon harissa
1 tablespoon honey
1/4 cup dried cranberries
1/4 preserved lemon, pith removed and diced
1 pinch saffron threads, crushed
salt and pepper to taste
1/4 cup slivered almonds, lightly toasted (optional)
2 tablespoons cilantro, chopped (optional)
1/4 cup plain yogurt (optional)
1/4 cup pomegranate (optional)


  1. Heat the oil in a large saucepan or tagine over medium-high heat, add the chicken and cook until lightly browned on all sides before setting aside.
  2. Add the onion and cook until tender, about 5-7 minutes.
  3. Add the garlic, ginger, turmeric, cinnamon, ginger, cloves, and cayenne pepper and saute until fragrant, about a minute.
  4. Add the broth, chicken, pumpkin, apple, harisa, honey, cranberries, preserved lemon, saffron threads, salt and pepper, bring to a boil, reduce the head and simmer until the pumpkin is tender, about 20 minutes.
  5. Serve over cous cous or rice or quinoa, etc. topped with the almonds, cilantro and yogurt.
Option: Use skin on and bone in chicken thighs, legs or drumstick instead of the skinless and boneless chicken breasts or thighs. Sear the skins in the pan until browned and then increase the cook time to 30 minutes.
Option: Replace the chicken with 2 (15 ounce) cans of chickpeas for vegetarian version.
Option: Replace the pumpkin with another sweet winter squash like a butternut squash or kobacha, etc.

Nutrition Facts: Calories 354, Fat 14g (Saturated 3g, Trans 0), Cholesterol 66mg, Sodium 88mg, Carbs 33g (Fiber 7g, Sugars 20g), Protein 24g

Source: Closet Cooking

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