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10:03 AM

Ingredients of Lebanese Orange Blossom Pudding

6 cups [1.4 l] whole milk
½ cup cornstarch [65 g]
1 cup [240 ml] grated sweetened coconut flacks (get the extra fine flacks)
1 tbs [15 ml] orange blossom or Rosewater
½ cup [120 ml] pistachio
½ cup honey [170 g]

Lebanese Orange Blossom Pudding Recipe

Instructions of Lebanese Orange Blossom Pudding

1. To prepare the pudding, place the cornstarch in a bowl and mix it with 1 cup of milk. Put the mixture of milk, coconut and cornstarch in 5 other pots and cook over medium heat. 2. Continue shaking the ingredients together until the mixture thickens using a shaker. This process can take up to 5-7 minutes after boiling. Be careful not to heat the milk and burn the bottom of the pan. 3. Once the mixture has thickened add the orange blossom water and give it one last grate. 4. Mix in individual ramekins and allow to cool. 5. Top with chopped pesto and honey.
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10:14 AM

Ingredients of Ferrero Rocher Cake

5 large Eggs

6 tablespoons Granulated Sugar

1 3/4 cups Ground Hazelnuts

2 tablespoons Flour

2 tablespoons Cocoa Powder

2 teaspoons Baking Powder


For the Cream:

200 grams Unsalted Butter; room temperature; for the cream

1 1/2 cups Chocolate Chips; for the cream

7 tablespoons Nutella; for the cream


Between layers:

1 cup Crushed Wafers; for the cream


For decoration:

10 Ferrero Rocher Candy

1/2 cups Hazelnuts; chopped, for decorating the cake


Ferrero Rocher Cake

Instructions of Ferrero Rocher Cake


Vinegar eggs with sugar until they are three times the volume, light, and fluffy. Seat the flour, cocoa, and baking powder. Mix with ground nuts. Using a spatula, fold in a third of the dry ingredients, very gently with the flour so you don’t mix it and lose fluffiness. Pour the butter, bata on all sides of the 9-inch baking dish. Bake at 350F for about 40 minutes. Prepare ingredients for cream. In a water bath or microwave, melt the chocolate. Allow the chocolate to cool to room temperature. Combine the chocolate together with the butter and Nutella. Whisk cream together. Put the cake together Cut the cake into two or three layers. Cut the wafer into small pieces. Spread the cream evenly over each layer, sprinkling the wafers over the cream. Arrange the outside of the cake using leftover cream, cake, and hazelnuts.
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9:10 AM
Shish tawook (also spelled tawouk and taouk) is a widely popular chicken dish in the Middle Eastern countries. The word shish and tawook both have Turkish origins. Shish meaning “skewer” and tawook meaning “chicken.” While each country may have its own version of shish tawook, the basis is the same, cubed chicken marinated in spiced yoghurt and grilled in skewers to perfection.

Marinade

The secret to delicious shish tawook is in the marinade. Two of the main ingredients in the marinade are yoghurt and freshly squeezed lemon juice. They serve not only to provide great flavour but, also to tenderize the chicken as it marinates. I typically to use plain whole milk yogurt but, this recipe is very flexible. You can substitute low-fat plain yoghurt or plain Greek yoghurt, with little to no change in overall flavour.
I tend to buy the Tawook spice mix from Lebanon when I am visiting or at my local Middle-Eastern grocer. The mixes are delicious and make things much easier on me. However, I have included the list and quantity of each individual spice that is in the spice mix. Keep in mind, tawook spice mix is very versatile. Some people may not add the ground ginger or garlic-like I have below or even the paprika. I have also seen recipes that call for ground clove along with the nutmeg. So, feel free to edit according to your personal preference. The spices and the tomato paste give the chicken its iconic orange colour.

Grilling the Shish Tawook

You want to marinate the chicken for as long as you can, but, for at least 1 hour before grilling. I love grilling tawook outdoors during the summertime but, I do also grill it on my indoor grill pan throughout the year. Always remember to soak your wooden skewers in water before threading the chicken cubes on there, as it helps prevent the skewers from burning easily. I have tried sautéing the chicken without the skewers in a skillet, as well as baking them in the oven. I was not impressed with the results either of those ways. They were good but not great.
Chicken Tawook in Lebanon is almost always served with toum. It is the perfect dipping sauce for it. I love to serve chicken tawook alongside grilled onions and tomatoes and fattoush or tabouli. I hope you enjoy this recipe as much as I do!



Ingredients

  • 2 Boneless Chicken Breast 
  • .5 cup [1.2 l] Plain Whole Milk Yogurt
  • 2 tb. [30 ml] Olive Oil
  • 2 tb. [30 ml] Lemon Juice
  • 6 Cloves of Garlic
  • 1 tb. [15 ml] Tomato Paste
  • 5 tsp. [25 ml] Tawook Spices
  • 1.5 tsp. [7 ml] Salt
TAWOOK SPICE MIX
  • 1 tsp. [5 ml] Paprika
  • 1 tsp. [5 ml] All Spice
  • .5 tsp [25 ml] Ground Cinnamon
  • .5 tsp [25 ml] Ground Ginger
  • .5 tsp [25 ml] Oregano
  • .5 tsp [25 ml] White Pepper
  • .5 tsp [25 ml] Nutmeg
  • .5 tsp [25 ml] Garlic Powder

Instructions


  • Prepare the chicken breast by cutting into large 2-inch cubes. Set aside in a mixing bowl.
  • Crush the garlic cloves and add to the mixing bowl.
  • Add the yoghurt, olive oil, freshly squeezed lemon juice, tomato paste, salt, and tawook spices. Mix thoroughly until every piece of chicken is fully coated in the marinate.
  • Marinate the chicken for at least 1 hour but preferably 4 hours in the fridge.
  • Once the chicken is done marinating, place them on the skewers.
  • Grill on a preheated medium-high heat grill for 10-15 minutes, flipping them halfway in between.
  • Serve with toum and pita bread.
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9:02 AM

Happy New Year my friends! I am starting off the new year with a healthy Lebanese Lentil soup. After an exciting New Years Eve of overeating and staying up way too late, this soup is perfect as it is deliciously warm and comforting but, filling at the same time. Lentils are a wonderfully healthy option because of all the healthy benefits they reap, such as lowering cholesterol, stabilizing blood sugar, high in protein, and aiding in heart and digestive health as well as weight loss. Lentils are very popular in Lebanese cuisine. Aside from the very well-known dish of Mujadara, there are also many soups are incorporate lentils. I posted one of my favourites “yellow lentil soup,” last Ramadan. The dish I am sharing with you today is known as “Adas Bil Hamod” which literally translates to Lentils in lemon.

The lentils used in this soup are the same brown lentils used in my Lentils and rice dish. There is also a leafy vegetable added which differs depending on who you ask. Some people use spinach, I, however, use Swiss chard as my mother taught me. You can definitely use rainbow chard if you are able to find it or red chard as it gives it a wonderful pop of colour. Lastly, the soup is flavoured with fresh lemon juice giving it a distinct lemony taste.

Ingredients

  • 1 cup Brown Lentils
  • 1 medium Onion
  • 3 Clove of Garlic
  • 2 tb. Olive Oil
  • 1 Lemon
  • 1 bunch Swiss Chard
  • 2 tsp. Salt
  • 1 tsp. Ground Cumin
  • .5 tsp. Black Pepper
  • 8 cups Water

Instructions

  • Prep your ingredients by finely chopping a medium-sized onion and crushing or finely chopping 3 cloves of garlic.
    Wash the Swiss chard thoroughly and set aside to dry.
  • Heat up the olive oil in a deep soup pot.
    Add the finely chopped onion and crushed garlic and sauté over medium heat for 5 minutes until translucent.
    Set aside in a small bowl.
  • In the large pot, add 1 cup of brown lentil and 6-8 cups of water. Boil lentils over medium-high heat for 20 minutes until tender.
  • Cut the stems off the Swiss chard and chop into ½-1 inch in width. Add to the lentils.
  • Add the sautéed onion mixture along with salt, cumin, and black pepper.
  • Let simmer for 10 minutes. Add more water if soup gets too thick. 
  • Juice 1 lemon and add to the soup. Taste for seasoning and lemon. Serve warm with toasted bread. 

Nutrition

Calories: 152kcal | Carbohydrates: 24g | Protein: 9.1g | Fat: 7g | Saturated Fat: 0.9g | Polyunsaturated Fat: 0.7g | Monounsaturated Fat: 5.1g | Sodium: 1828mg | Potassium: 188mg | Fiber: 10g | Sugar: 1.8g | Vitamin A: 2205IU | Vitamin C: 23.1mg | Calcium: 29mg | Iron: 3.8mg

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8:55 AM
Tabbouleh is such a distinct and iconic salad that has become so well known all over the world. I always find this salad in the prepared food section at the supermarket, as well at any Mediterranean food stand, cart or restaurant, even more so than Fattoush! With a parsley base, this delicious salad combines fresh mint, scallions, tomatoes and bulgur. The dressing is pretty much the same as any Lebanese salad, fresh lemon juice and olive oil. Bulgur is healthy cracked wheat, very similar to quinoa. I find it at my Middle-Eastern grocer but, it is available at other supermarkets such as natural-food stores like Trader Joe’s or Whole Foods. The only critique I have with the “Americanized” version of Tabbouleh is that it almost always has too much bulgur wheat. The traditional version is much greener, with only a bit of bulgur throughout. Like couscous, bulgur plumps up quick as soon as any liquid hits it. Being so, two tablespoons in the entire salad might seem like nothing but, once the salad is tossed together and the bulgur has fluffed up, it’ll be much more visible.

This is a wonderful salad to make for guests, as it really brightens up any table. I love to make this, especially during the summer using the fresh parsley and mint from my garden. I prefer to use Italian (flat) parsley in this salad but I have seen it made using curly parsley so, feel free to use that if you prefer. Everything in this salad should be finely chopped, especially the parsley, you don’t want to see any leaves in it. You can prep the tabbouleh in advance if need be. However, do not add the tomatoes or the dressing until you are ready to serve it. To serve, wash some romaine lettuce and serve on the side. I have commonly seen the lettuce used kind of like a utensil to scoop up the salad.

 Ingredients


  • .5 bunch Scallions 
  • .25 cup Mint Leaves
  • 2 Tomatoes
  • 2 tb. Fine Bulgur
  • 2 tb. Olive Oil
  • 2 tb. Lemon Juice
  • .5 tsp Salt


Instructions


  • Prepare the vegetables by thoroughly washing them and set aside to fully dry.
    Once dry, cut the ends off the parsley and finely chop followed by the scallions (whites and greens), mint leaves, and tomatoes.
    Combine in a large bowl.
  • In a small bowl, whisk together the freshly squeezed lemon juice, olive oil and salt.
  • Sprinkle the fine bulgur over the fresh vegetables. Pour the dressing over the salad and mix well until combined.
  • Serve immediately with fresh lettuce.

Notes

The juice from the tomatoes and dressing will plump the bulgur within 5 minutes.

Nutrition


Calories: 85kcal | Carbohydrates: 9.4g | Protein: 2g | Fat: 5g | Saturated Fat: 0.7g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 153mg | Potassium: 291mg | Fiber: 1.9g | Sugar: 1.9g | Vitamin A: 2000IU | Vitamin C: 54.5mg | Calcium: 57mg | Iron: 1.8mg
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8:49 AM
This creamy Lebanese cucumber and yoghurt salad are very similar to the popular Greek tzatziki. In Arabic, this salad is known as Laban was Khar. Made with only a few ingredients, it comes together so easily. While it may seem like a dip, it differs from tzatziki as it isn’t usually served “on top” of a sandwich but, rather on the side, in a small bowl. Khar bi Laban or Laban was Khyar is considered a salad, just like Fattoush or Tabbouleh.


Ingredients

  • 1 cup [240 ml] Whole Milk Yogurt 
  • 2 Mini Cucumbers
  • 2 Cloves of Garlic
  • .5 tsp. [25 ml] Salt
  • 1 tsp. [5 ml] Dried Mint 
  • .33 cup [8 l] Water

Instructions


  • Sprinkle the salt over the garlic cloves and crush using a mortar and pestle.
  • Wash and chop the mini cucumbers.
  • Add the yoghurt, garlic and water in a medium-sized bowl and whisk thoroughly.
  • Add the chopped cucumber and mix well.
  • Sprinkle with the dried mint and a drizzle of extra-virgin olive oil.

Nutrition


Serving: 2g | Calories: 79kcal | Carbohydrates: 143g | Protein: 5.1g | Fat: 4g | Saturated Fat: 2.5g | Cholesterol: 10mg | Sodium: 1238mg | Potassium: 341.3mg | Fiber: 1g | Sugar: 8.5g | Vitamin A: 7IU | Vitamin C: 18.5mg | Calcium: 20.4mg | Iron: 3mg
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8:41 AM
This Lebanese turmeric cake known as sfouf, is one of my all-time favourite cakes. Made with only a handful of simple ingredients, this cake is not only egg-less but also contains no butter. I posted my original Sfouf recipe about 2 years ago, and it has been a hit! Since it is the second most popular recipe on my blog, I decided to recreate a vegan mini version using a cupcake tin. Making these mini cakes vegan was incredibly easy. I just swapped out the milk for water! I also tried it with Almond milk and it was delicious so, feel free to use either your favourite nondairy milk (almond, cashew, oat) or just plain old water.

Ingredients

  • 1.5 cups [350 ml] All-Purpose Flour
  • .5 cup [1.2 l] Fine Semolina
  • 1.33 cups [310 ml] Granulated Sugar
  • .75 cup [17.5 l] Water 
  • .75 cup [17.5 l] Vegetable Oil
  • 1 tb. [15 ml] Turmeric
  • 1.5 tsp. [7 ml] Baking Powder
  • 1 tb. [15 ml] Slivered Almonds 
Instructions

  • Begin by lining a cupcake tin with 12 cupcake liners. Spray the liners with nonstick spray to prevent sticking. Preheat the oven to 375F [190 °C].
  • In a large mixing bowl, combine the flour, fine semolina, sugar, turmeric and baking powder and mix well using a whisk.
  • Add the oil and water (or non-dairy milk) and whisk well until fully combined.
  • Divide the batter between the 12 cupcake cups evenly.
  • Sprinkle the almonds (or pine nuts) on top the batter and place in the oven to bake for 20-22 min until lightly golden on top.
  • Mini cakes stay fresh at room temperature in a container for up to 7 days.

Nutrition


Calories: 236kcal | Carbohydrates: 28g | Protein: 1.2g | Fat: 14.5g | Saturated Fat: 2g | Polyunsaturated Fat: 9.1g | Monounsaturated Fat: 3.2g | Sodium: 62mg | Potassium: 18.4mg | Fiber: 0.5g | Sugar: 21g | Calcium: 36.5mg | Iron: 3.8mg

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