Walima Cooking Club- Tajine Ezzitoun

This month is the debut of the Walima Cooking Club. Our Logo, as many will recognize, is taken from one of Lebanese famous Painter, Mustapha Faroukh’s “Still Life Album".

The May 2009, Challenge is brought to us by Khadidja Zehani from www.dessert-world.blogspot.com. Khadidja worked on two recipes to give us two choices; one for a wonderful savoury dish and one for outstanding dessert....

Our club is devoted to Arabic Cooking, and each month a country and dish from that country is chosen by one of the members. This month the county of Algeria was chosen and Khadidja picked the Tanjine Ezzitoun (olive tanjine) for our savory challenge, and Slilet laaroussa which is -translated- "The Bride's Basket" for the sweet part. As a memeber, you get to choose which recipe (or both) you want to make. (both recipes can be found on her blog).

I chose the savory, particularly because it incorporated olives. I have a huge craving for them lately (pregnancy? ; ) ), and don't put them in dishes because my hubby hates them. The recipe turned out to be delicious, even though I had way too much sauce left over. I know it is because I modified the recipe to feed just the two of us. I also added some additional spices, and omitted the lamb. Lamb here is just way too expensive, and I would have probably had to go to a specialty grocery to get some. I served everything over rice, but in retrospect I wish I would've used the cous cous I have. Oh well, I'll remember that for next time.

I'm so happy to be a member of this new club, and can't wait to see what is in store for next month!

Tajine Ezzitoun - Olives Tajine

(my modifications in red)

Ingredients:

1 whole chicken cut into pieces (I used 6 chicken thighs/skin on)

2 lbs of lamb (omitted)

1 large onion

1 Tbsp butter or oil

2 cups pitted green olives

2 medium carrots, cut into circles

1tsp salt,

1/2 tsp cinnamon, (I also added 1 tsp. ground coriander, a bay leaf and 1 tsp. cumin)

1/2 tsp black pepper

1 chicken cube ( I omitted)

water (I used chicken stock)

parsley

Meat balls (optional)

1/2 lb ground beef

1 small onion1 small egg

1/4 cup bread crumbs

1/4 cup chopped parsley

1/2 tsp salt

1/4 tsp black pepper

1/4 tsp cinnamon

Flour to dredge the meat balls

To thicken the sauce:

1 Tbsp soft butter ( I just used water and flour slurry)

2 tbsp flour

Preparation:

1- In a pot / pressure cooker put the butter /oil, chicken pieces, lamb pieces (if using), the onion, salt, pepper cinnamon. Cook over medium heat until the onions are translucent. Add the chicken cube and enough water to cover the meat. Bring the mixture to a boil then cover and cook until the meat is tender. If using both meats, half way through cooking, remove the chicken pieces and continue to cook until the lamb is tender.

2 - In a sauce pan, put the olives and cover with water. Bring to a boil and let the olives boil for 3 to 5 mn. Drain and repeat the same process 2 to 3 times until the olives are no longer bitter.They should not be too salty neither. Set the olives aside.

3- Prepare the meat balls: mix all the ingredients and make balls. Put about 1/2 in of oil in a frying pan and heat over medium heat. Dredge each meat ball in flour and fry until golden brown. Drain on a paper towel and set aside.

4- Once the meat pieces are cooked, add the olives, the sliced carrots and the meat balls. Bring the sauce to a boil, cover the pot and cook until the carrots and the olives are tender, and the meat balls are cooked through.

5-To finish the dish, mix the butter and flour to form a smooth paste. Bring the sauce to a boil and gradually add the butter/ flour mixture, stirring continuously. Let the sauce boil for 3 to 5 minutes. The sauce should be slightly thick. Add 2 tbsp chopped parsley. Serve the dish accompanied with lemon wedges.

Check out the other members blogs to see their challenge results:

http://alyaman2002.blogspot.com
http://amour-des-saveurs.over-blog.com
http://antoniotahhan.com
http://chahiraelkhabira.blogspot.com
http://culinaryinfatuation.blogspot.com
http://hommuswtabbouli.blogspot.com
http://jouhayna.canalblog.com
http://lailablogs.com
http://mimicooks.com
http://souska.canalblog.com
http://sousoukitchen.blogspot.com
http://tasteofbeirut.com
http://themiddleeasterncook.blogspot.com
http://www.bbacuisine.canalblog.com
http://www.dessert-world.blogspot.com
http://www.phoeniciangourmet.blogspot.com
http://www.yumeezy.blogspot.com

Kibbee Mehlieh- Fried Kibbee Balls

Okay, so I'm not really sure how to spell the "fried" part in English, so I did the best I could phonetically. These are a special treat for me considering they are fried meat balls and I don't eat them very often. But if I ever have any kibbee nayi and stuffing left over from making a baked kibbee, I like to make a couple of them rather than throw away or freeze the leftovers. I made the baked kibbee for my lunch club and ended up with a bit of stuffing and nayi left over, so I decided to make these football shaped goodies. They are so tasty and crisp. Many Lebanese restaurants serve them as appetizers. So I usually order them. Hey, it's not very often I get them so I eat them when I can. : )

Basic Kibbee Nayi and Stuffing

Take about 2 Tbs. of kibbee and make a ball in your hand. Push your finger in the middle and make an indentation large enough to fit stuffing. Add some of the stuffing (hashwit). Close the ends into a point like a football. Cook in hot oil for a minute or two. Sahtein!

Moutabal Bathinjan- Baba Ganoush- Eggplant dip

Another favorite of mine. I love eggplant. Grilled, sauteed, broiled, fried, and made into a dip. this recipe is very similar to making a hummus, but instead the star ingredient is eggplant. Very easy to make and great to use as a spread on pita sandwiches, vegetables, or just scooping up with some great pita. You can play around with this recipe to your taste. I don't have very exact amounts because everytime I make this it varies. I'll post a general recipe, but make sure in between pulsing the mixture in the food processor you are tasting. Add as you go along, don't add all at once.

Moutabal Bathinajan- Baba Ganous

1 large eggplant pricked with a fork and leaf of stem removed (not the stem itself)

2 Tbs. tahini

1/4 cup lemon juice

salt

pepper

2 galic cloves halved

fresh chopped parsley for garnish

Heat oven to 400 degrees and while waiting to heat up line a baking pan with foil. Roast eggplant until skin is starting to blister. Turn every once in a while to avoid burning. this should take about 20-30 minutes depending on the size of the eggplant.

Remove the eggplant from oven an let cool. Halve the eggplant or remove skin and chop the flesh. transfer to a food processor and add a tbs. of tahini, couple tbs. of lemon juice, one garlic clove, salt and pepper. Process a minute and taste. Add to it as you see fit. Serve with toasted pitas, or however you wish.

Fattayer Sabanegh- Spinach Pies

Keeping to my "L" club theme of Lebanese cuisine, I decided to make another favorite. See, when I think of eating Lebanese food, I can't just have one meal. It needs to include all the mezze, or small dishes to go with it. I love these pies, the tang of the lemon in the spinach combined with the slight crunch of the pine nuts make them heavenly. Think of these as a Lebanese calzone, without cheese or tomato. Although, using this basic ajeen (dough) for a calzone might not be a bad idea.

Fatayer Sabanegh

Basic Ajeen (savory dough)

4-5 cups flour

1 package yeast

2 tsp. salt

2 tsp. sugar

1/3 cup warm water (100-110 degrees)

1/4 cup olive oil

1 1/2 cups water at room temp (use more if needed)

2 tsp. olive oil

3 Tbs. melted butter

Add yeast and sugar to a small bowl and pour in water and mix together. Wait about 10 minutes until yeast mixture starts to foam. In another large bowl add flour and mix in salt. Make a well and add olive oil and yeast mixture. Add remaining water and mix with a wooden spoon until loosely combined. transfer to a floured surface and knead the dough until elastic.

Put back into clean large bowl that has been oiled with the 2 tsp. of olive oil. Cover with plastic wrap, then a kitchen towel and let rise for about an hour or until double in size. When doubled, punch down and separate into balls a little smaller than a baseball. Set aside for 15 minutes and let rise slightly.

Filling:

3 boxes frozen spinach, (thaw and place in cheese cloth and squeeze as much juice as possible)

1 large onion finely chopped

2 garlic cloves minced

2 Tbs. sumac

2 tsp. salt

2 tsp. pepper

1/4 cup lemon juice

2 Tbs. olive oil

1/2 cup pine nuts

Heat a large skillet over med. heat. Add olive oil and let heat a couple minutes. Add onions and cook about 5 minutes. Add pine nuts and cook until toasted. Add the rest of the ingredients and cook about 5 minutes more. Set aside to cool.

Fill the pastry:

Take ball with floured hands and pat into a circle. Roll with rolling pin until fairly thin.

Add filling and pinch to make an isosceles triangle. Bake at 375 for 30 minutes. Brush with butter after 15 minutes to make it shine. Take a Tbs. or more of filling and put on top of dough. Since you are making a triangle I suggest you put the filling in the shape of a triangle as well. Pinch together to make an isosceles triangle and set aside and cover so they don't dry out.

Bake at 375 for 30 minutes. Brush with butter after 15 minutes to make it shine.

Warak Enab- Stuffed Grape Leaves

It was my turn to host lunch club so I thought I'd throw together a Lebanese feast. I started with the grape leaves, since they would take the most time (If you are making 50 that is).

I swear, I could eat these everyday. There is something about the flavor, and the size that makes me eat more than I should. But, I don't feel bad because they really are not that unhealthy. I like to eat them as is, others prefer to top with some type of yogurt sauce. Either way, they are a great snack, app, or meal in itself.

Warak Enab-Stuffed Grape leaves

50 + grape leaves stemmed and rinsed

1 lb. ground lamb or beef (lean)

1 1/2 cups long grain rice uncooked

2 tsp. allspice

salt and pepper

1 tsp. coriander

dash or two of garlic powder

2 Tbs. fresh chopped parsley

Juice of 2 lemons (or 1/4 cup)

1/2 cup lemon juice (for pot)

3 garlic cloves chopped (for pot)

2 lemons sliced (for bottom of pot)

2 Tbs. olive oil

water to cover leaves

heavy plate

bowl of water

After stemming leaves rinse well to remove the brine. Let dry. In the meantime, prepare the filling by adding meat, rice, allspice, coriander, garlic powder,parsley, juice of lemons, salt and pepper. Mix well using hands. Take about a Tbs. of meat filling and make a little cigar. Place at the bottom of leaf and roll up like a burrito.

To prepare the pot:

Add olive oil to a large heavy pot. Lay several grape leaves (I use the ones that are broken or torn badly) on the bottom, and lay the lemon slices on top.

Arrange grape leaves in a circular pattern and then alternate layers, seam side down. Do not put to close, or to far apart. Sprinkle chopped garlic between layers. Add water, place plate on top to weight the leaves down, and add a bowl of water on top of that to add even more weight. This will prevent the leaves from coming undone. Heat water to a boil, turn down heat and let simmer for 45 minute. Remove carefully with tongs and enjoy!

Kibbee Sounieh (Baked Kibbee)

So this was the star of our Lebanese feast tonight. To accompany it we had the hummus and tabouleh and I made some Lebanese rice and served it all with toasted pita bread. I have been craving kibbee for a month now, and kept putting it off. Since I was home all day I decided to make it tonight. Whenever I go to MI to visit my family, I always get to eat my favorite Lebanese foods. My Jiddy's wife LuLu (Sitti) is probably the best Lebanese chef I've ever met. She prepares food daily in a popular restaurant in St. Clair Shores Mi, so I am very lucky when she prepares it for me (us, the family loves it too!)

Here is a pic of my plate. That is the hummus in the background. I admit, I am stuffed!


This recipe is hers. I actually have it written down in a cookbook I recieved as a favor at my Aunt Monica's bridal shower. I am so happy to have it because omg, it is good stuff!
I used the food processor to make the meat nice and smooth, and I know others say to knead it. But her recipe said to use it so I did. I did knead however, when I added the bulgar. I also only used lamb for the stuffing as that is the only package Publix had left. The texture of the final product was perfect. It came out crispy on the top like I like it, and the stuffing was moist and delicious.

Kibbee Sounieh


For the Kibbee (Nayi- can be eaten raw)
1 large onion coarsley chopped
1 1/2 lbs. very lean ground lamb (or beef)
1 1/2 cups fine bulgar soaked in water for about 10 minutes (cover in about a cup of water)
1 tsp. salt
1 tsp. allspice

Place onions in food processor and process finely. Add meat to onions and process a couple more minutes. Water (approx. 1/2 cup) may be added to facilitate the mixing. Place mixture in a large bowl and add bulgar and seasonings. Knead mixture thoroughly with had which you can keep wet by dipping in cold water (so it won't stick).
Kibbee Nayi is served drizzled with olive oil, pita, and raw white onions.

Kibbe Stuffing (Hashwit)
1/2 cup pine nuts
2 Tbs. unsalted butter
1 lb. lean ground lamb or beef
1 large onion finely chopped
1/4 tsp. cinnamon
1 tsp. allspice
2 tsp. salt
2 Tbs. melted butter

Saute pine nuts and onions in butter. When pine nuts get toasted add meat. Cook until meat is browned all over. Keep warm.

Baked Kibbee (putting it all together)

Split Kibbee mixture (Nayi) into 2 halves. Spread the first half evenly in an 8x8 square pan greased with olive oil. Spread the stuffing evenly over the kibbee. On waxed paper spread the second half of kivvee with fingers to fit over mixture. Flip kibbee layer over top of the stuffing while matching edges. Remove wax paper and using fingers even out edges and surface of kibbee. Cut into diamonds (traditional) or squares. Make a hole in the midde and add butter over kibbee. Cook at 375 for 40-45 minutes.

Tabouleh

I could seriously eat this stuff all day. I just love the freshness of it and what is wonderful is that it is so good for you!

This is great on it's own, scooped up with pita, in a sandwich, however you choose to eat tabouli is up to you. I made this to add to our Lebanese feast tonight. I don't even care that Chad won't touch it. More for me! This is another dish that is not time consuming. The hardest part is chopping, and I can get that done in under 10 minutes. : )

Tabouli

1 bunch curly parsley finely chopped

1/4 cup chopped mint

1 cup tomatoes chopped (I used grape but any variety will do)

1/2 cup chopped purple onion

1/2 cup cucumber finely chopped (I omitted tonight because I didn't have any on hand)

1 cup fine burgul wheat (#1 is a good grind for this)

3/4 cup water

Juice from 1-2 lemons

2-4 Tbs. good olive oil

1 tsp. salt

Put burgul in a bowl and cover with water. Let sit about 10 minutes until water is absorbed. In the meantime chop all veggies and put in a bowl. Add burgul to bowl and toss until evenly distributed. Add lemon, olive oil and salt and mix. Put in fridge for 15 minutes to chill, or serve immediately.

Hummus

Nothing beats the flavor of hummus. So satisfying on a pita, or just about anything. It is rather simple and quick to make to. I used my standby recipe, the one I got from my step grandmother or Sitti. Chad made this tonight. Thank God. I had so much working in the kitchen that him helping me out was a blessing. This is one of his favorite dishes to make so I knew I could count on him to help out.

I made this to go with my Lebanese themed dinner tonight, and it was a great addition. I'm glad I have leftovers, it will make a nice addition to my lunch tomorrow as well.

Hummus

1 can garbanzo beans (drained juice reserved)

2 Tbs. Tahini (sesame paste, add as you go tasting while processing)

Juice of one lemon (again, add as you go)

2 garlic cloves coarsely

pinch of salt

Put ingredients into food processor and process until smooth, you may need to add some of the reserved juice to get it to a smooth consistancy. I usually need to add 1/4 cup. You don't want it runny, so be careful how much you add. To serve put in a shallow bowl or plate and run you spoon around the interior about 2 inches from the edge. Drizzle good olive oil in the groove you have created and sprinke paprika all over. Serve with toasted pita chips or what ever you please.

Lubyee Bil Lahmi with Moghrabieh

In other words, green bean stew with meat and Lebanese cous cous.

I thought I would start off my Lebanese theme with a hearty stew of meat and green beans. I haven't had this dish in quite a while, and it is my first time making it. I browsed the web and only found a few recipes that I liked. So I decided to go on a limb and make my own. This stew is usually prepared with lamb, but we didn't have any of that here at home so I used stew beef instead. The long cooking time ensures that the meat will be nice and tender, falling apart and mixing with the sauce and beans. I decided to serve the stew over the moghrabieh instead of the usual rice. I love the big size of this cous cous, it really went well with the stew. I also served this with the pita bread I made below.

Now if only my Jiddy (grandfather) was here to share it with us, I think I'd make him proud!

Lubyee Bil Lahme

1 1/2 lbs. stew meat

1/2 cup flour

1 tsp. coriander

salt and pepper

2 Tbs. olive oil

1 Tbs. butter

1 lb green beans cut in half

1 1/2 cups diced onions

3 cloves garlic minced

1 28oz. can of crushed tomatoes

1 1/2 cups chicken stock

1 Tbs. allspice

2 Tsp. ground coriander

1 bay leaf

salt and pepper to taste

3 cups mograhbieh

1 Tbs. olive oil

1 tsp. allspice

preheat oven to 350

Mix the flour with the tsp. of coriander and salt and pepper. Toss the stew meat around in the flour and shake off the excess.

Heat a large cast iron skillet, or dutch oven over medium high heat. Add olive oil and melt butter. Add the stew meat and brown all over, remove with a slotted spoon and put aside. Add the onions and cook until soft, add the garlic and cook for a fw more minutes. Deglaze the pan with the stock and add tomatoes and spices. Put the meat back in pot, cover and put in oven for one hour. At the one hour mark add the green beans and cook for about another hour or until meat is very tender.

When you put the green beans in pot start the mograhbieh. Add the mograhbieh to a pot and add the olive oil, a pinch of salt and allspice, mix together. Add 2 cups boiling water, cover and let sit for about 30-45 minutes.

Serve the stew over the cous cous.

Lebanese Pita Bread

There is nothing like home made bread... Amazingly better than store bought. I have been craving some good Lebanese food all week so I decided to have a Lebanese theme for the next few days. I got started with my theme by baking this pita bread. I browsed through tons of recipes online and finally decided to use this one. It really was an easy recipe to follow, and they came out beautiful. This recipe makes 12 pitas, plenty enough for Chad and I to stuff for sandwiches, or just accompany our meals the next few days.

Lebanese Pita Bread
(fabulousfoods.com)
2 C warm water
1 tablespoon yeast
2 teaspoons sugar
4 1/2 cups all-purpose flour
1 1/2 teaspoons salt
3 tablespoons olive oil

Place 1/4 cup of water in a small bowl and sprinkle yeast and sugar over the water. Stir to blend and let sit until dissolved.

Place flour, salt and oil in a large mixing bowl. Add yeast mixture and remaining water and beat (preferable with a heavy duty electric mixer) until flour is completely integrated. Knead dough on a lightly floured surface until smooth, elastic and no longer sticky, adding flour as needed -- about 5-8 minutes. Place dough in an oiled bowl and oil top of dough lightly. Cover with a warm kitchen towl and let rise in a warm place until doubles in size, about 1 1/4 hours.
Turn dough out on a lightly floured surface and knead to remove the air bubbles. Roll into a log and divide dough evenly into 12 pieces. Pat each piece of dough into a ball, them use a rolling pin to flatten into discs about 1/4 inch thick and 6 inches in diameter.

Place discs on a lightly greased baking sheet and let rise, uncovered, until barely doubled in thickness, about 30-45 minutes.
Preheat oven to 500° F. and place oven rack in lowest position.
Bake the bread, one pan at a time, until puffed and starting to brown, about 5 minutes. Remove from oven and cool breads on a wire rack.

Curry Chicken and Lebanese Rice

For dinner tonight Chad and I were in the mood for spice. I had 3 large chicken breasts defrosted in the fridge so we had to use that up. I started thinking curry spicy, rather than cajun spicy. With no recipe in mind I just started to throw things together. The chicken came out perfect. I mean, Chad was oooing and ahhhing as it was cooking. That is always a good thing.

For a starchy side I wanted something rather simple and full of flavor that would compliment the spiciness of the chicken. I decided to make a favorite of mine,nLebanese rice. Not sure if the origin of this rice dish is Lebanese, but I used to eat this growing up at family meals so I coined it "Lebanese Rice". Actually, all it is is rice with vermicelli. I had some pine nuts lying around so I decided to toast some up and throw them in there as well. They added a delicious nutty flavor and slight crunch.

The chicken had such a spicy kick to it, and the rice was also full of flavor, so for a veggie side I knew I needed to do something exceptionally simple. I just steamed some fresh green beans in the microwave (yes, the microwave!) and called it a night. The simplicity of beans complimented this spicy meal very nicely.

Curry Chicken

• 3 boneless, skinless chicken breasts or 1 1/4 lb cut into 1 inch cubes
• 1 Tbs. curry powder
• 1 Tbs. Garham Masala
• 2 tsp. cumin
• 1 tsp. ground coriander
• 1 tsp. red pepper flakes
• 1 tsp. coarse salt
• 1 tsp. fresh ground pepper
• 1 tsp. garlic powder
• 1 tsp. ground ginger
• 1 tsp. dried basil
• 1/4 cup lite sour cream (you could use yogurt, as I would but alas I did not have any and the sour cream worked the same)
• 1 Tbs. olive oil

Mix all spices together and add sour cream stir to combine. Add chicken coating thickly and marinate for an hour.

Heat skillet over med. heat and cook chicken for 15 minutes or until cooked through.

Lebanese Rice

• 1 1/4 cup short grain rice
• 1/4 cup vermicelli broken into small pieces
• 2 Tbs. unsalted butter
• 1/4 cup minced onions
• 2 1/2 cups chicken broth
• 1/4 cup toasted pine nuts
• salt and pepper to taste

Heat med. sized saucepan over med. low heat and add pine nuts. Toast until lightly brown. Tansfer to a plate and raise the heat to medium. Add butter, when melted add onions and saute until soft. Add vermicelli and cook a couple minutes. Add rice and cook a couple more. Add the broth bring to a boil and lower to simmer. Cover and let simmer about 15 minutes. Uncover and add pine nuts. Remove from heat, return the lid and let heat through for 5 minutes more.