j0356720[1]                Calling All Cooks!!!!                             


 Home

About this page

 

The perfect dough

Tasty yogurt snack

Baba Ghannouj

Hummus Bi Tahini

Balila

Tabbouleh

Fattoush

Fatteh Bi Laban

Rishta Bi Addas

Harissa

 

Ka’ak al Eid-1 

Ka’ak al Eid-2 

Easy Sfoof recipe

Candied peanuts or Aqras Fustuq   

Easy Nammoura


 

 

About this page

 

Have you ever longed to eat that chicken and potatoes your aunt used to make when you visited her in Lebanon 10 years ago? Or wondered about what the special ingredient your grandmother used to put in her tabouli that even your own mother had no clue about?

 

Have you ever wished that someone would just write it down for you clear, and simple? We are offering you a chance to save your sons, daughters, nieces, nephews and grandkids from being in the same dilemma.

 

Wouldn’t it be wonderful if your daughter in her dorm room in New York city, your niece spending the summer abroad, or your newly-wed friend can just open up a webpage and see their mom’s famous kibii recipe or their aunt’s delicious baklawa recipe written in precise measurements?

 

Wouldn’t it be wonderful if their kids and great grandkids and generations to come, years and years from now, show their kids how to make things the way you make them? It is true that by this day in age we have all mastered the art of Googeling. But who wants to go through a recipe of Kibii or knafee and find out it is the Egyptian way where it doesn’t even come close to the taste you remember…

 

In our busy life we may not always have the time to sit down and write a recipe, but just  think. It doesn’t matter if you are man or woman, young or old, newly immigrated or have been here for years. Think of how much you ache and long to taste something you had years ago. Wouldn’t it have been great if that recipe was available today and you could make it for your children and show them what your favorite food used to be and how it tasted….

 

Don’t be lazy, it doesn’t matter if you are a chef or can do one thing and it’s all you do, write it down, email it to this address druzegirl@yahoo.com and include your name, state, and anything else you wish to add to this website.  You know, just like memories, experiences, and everything we go through in this lifetime, the way we make food and the personal touches we put in it matters. It may not matter to you now but it will matter later to your kids, your friends, and any other poor soul who can’t cook….

 

We look forward to reading all the recipes you send in and trying them!!!          

Your Participation is needed. Please send a recipe of your favorite dish.

Make sure you include your first name, last name, city, state, and country.

Send your recipe/s to either of the following contacts:

Nassab Ahmadie: druzegirl@yahoo.com

Rima Fakhreddin: rfakhreddin@gmail.com

  j0283877[1]


 

The perfect dough recipe for fatayer

By: Nassab Abouchakra Ahmadie - Augusta, Georgia

6 cups of Flour

½ cup of Vegetable oil

1 cup Milk

1.5 cup Water (room temperature)

2 packets of yeast (available at any grocery store in baking isle)

1 teaspoon salt

 

Mix all dry ingredients, add liquids. Cover bowl with a towel over night or until dough rises.

(For easy handling, place in the refrigerator for 1 hour)

 

 

 

 Top


 

Fatteh Bi Laban

By:Teta Odette - Richmond, Virginia 

1 ½ cups of dried chickpeas (hummus)

I lb ground beef

2 large loaves of pita bread

6 cups of yogurt (Laban)

½ cup of pine nuts

2 Tbsp tahini (sesame paste)

2 Tbsp vegetable oil

1Tbsp baking soda

2 large garlic gloves(optional)

salt

 

Dissolve the baking soda in 4 cups of water and soak the chickpeas in it overnight or at least for 3 hours.

Drain the chickpeas and put it in a pan. Cover them with water and bring them to a boil. Remove the scum (white stuff), reduce the heat, and let them simmer until they become very soft (for about 2 hours).  Throughout the cooking, add water so the chickpeas are always covered.

Open the 2 loaves of bread and toast them in a preheated oven to 400 degrees until they become golden crisp.  After cooling, break them into small pieces and place them in a large serving plate.

Fry the pine nuts in the oil. Keep on stirring them until they become golden then add the ground beef and cook them till the meat browns and becomes well cooked.

Drain the cooked chickpeas, spread them evenly on top of the bread. Then spread the meat and pine nuts on top of them.

 Before serving, crush the garlic with some salt in a large bowl, add the tahini and yogurt. Stir them well and pour them over the meat.    

 Sahtayn. It makes 6 to 8 servings.  

  • For a vegetarian plate, omit the ground beef.
  • You may replace the ground beef with cooked chicken strips.
  • Instead of toasting the bread, you may deep-fry them in vegetable oil and drain them on paper towels.
  • For a quick fix, you may use 2 cans of chickpeas(already cooked).

 

 

 Top


 

Baba Ghannouj

By: Aunt Sanaa - Charlotte, North Carolina

2 big eggplants

2 small lemons

½ cup yogurt

4 Tbsp tahini (sesame paste)

2 garlic gloves crushed(optional)

Salt

 

Wash the eggplants, prick them with a fork in a couple of places, place them in a pan, and roast them in an oven preheated to 450 degrees for about one hour until they become very soft.

After cooling, peel the skin off and mash them with a big fork. Immediately, add the yogurt and the lemon juice so they don’t get dark.  Stir in the garlic, tahini, and salt to taste and serve them in a shallow plate garnished with olive oil and parsley.

 

 

 

 

 Top


 

Hummus Bi Tahini

By: Aunt Janan - Charlotte, North Carolina

1 ½ cups of dried chickpeas(hummus)

2 small lemons

4 Tbsp tahini (sesame paste)

2 garlic gloves crushed(optional)

1 Tbsp of baking soda

cumin powder(optional)

salt

 

Dissolve the baking soda in 4 cups of water and soak the chickpeas in it overnight.

Drain the chickpeas and put it in a pan. Cover them with water and bring them to a boil. Remove the scum, reduce the heat, and let them simmer until they become very soft (for about 2 hours).  Throughout the cooking, add water so the chickpeas are always covered.

Drain the cooked chickpeas and reserve some of the cooking water. After cooling, blend them with the remaining ingredients in a food processor. Add some of the cooking water to get a creamy paste. Serve them in a shallow plate garnished with olive oil, parsley, and paprika.

 

 

 

 Top


 

Balila

By: Aunt Wafaa - Charlotte, North Carolina

1 ½ cups of dried chickpeas(hummus)

2 garlic gloves crushed(optional)

1 Tbsp of baking soda

½ cup of extra virgin olive oil

cumin powder

salt

 

Dissolve the baking soda in 4 cups of water and soak the chickpeas in it overnight.

Drain the chickpeas and put it in a pan. Cover them with water and bring them to a boil. Remove the scum, reduce the heat, and let them simmer until they become very soft (for about 2 hours).  Throughout the cooking, add water so the chickpeas are always covered.

 Put the cooked chickpeas with a little of their cooking water in a shallow bowl. Crush them lightly with a big fork.  Add the garlic, olive oil, salt and cumin to taste.  Stir well and serve them garnished with parsley.

 

 

 

 

 Top


 

2-minute tasty yogurt snack  

By: Omar Faraj - San Diego, California


1 cup laban (plain yogurt)
1 tablespoon za'atar (with  generous portions of sumac and toasted sesame seeds)
1 teaspoon extra virgin olive oil

Add salt to taste, mix all together, and enjoy!!


It makes the perfect quick, tasty, healthy, and light low-carb protein/calcium satisfying snack.

 

 

 

 

 Top


 

Tabbouleh

By Teta Souhaila - Charlotte, North Carolina

 

I large bunch of parsley or 2 small ones (preferably Italian parsley)

1Tbsp of dried mint or 2 Tbsp of fresh thinly sliced mint

2 medium size ripe tomatoes

1 small onion or a small bunch of green onion

1 lemon

¼ cup of fine-ground burgul

½ cup of extra virgin olive oil

Salt and black pepper

 

Wash all the vegetables and let them dry. Put the Burgul in a big bowl. Chop the tomatoes very finely and place them in the bowl to let the burgul soak in its juice. 

Arrange the parsley in small bunches. While holding each parsley bunch firmly with one hand on a chopping board, cut off about 1 inch of the stem, and slice the parsley leaves as fine as you can. Add them to the bowl. 

Just before serving, chop the onion very finely, add them to the bowl with the mint, lemon juice, olive oil, salt, and pepper. 

 Stir them well and stick some romaine lettuce leaves around the bowl.  Sahtayn.

 

 

 

 

 Top


 

Fattoush

By Zeina Bouhussein - davidson, North Carolina

1 medium size romaine lettuce

4 ripe tomatoes

2 small cucumbers

1 small bunch of parsley

1 small onion or a small bunch of green onion

1 small green pepper

5 radishes

1 lemon

1Tbsp of dried mint or 2 Tbsp of fresh chopped mint

1 Tbsp of ground sumac

Salt and pepper

½ cup of extra virgin olive oil

1 large loaf of pita bread

 

Open the bread and toast it in a preheated oven to 400 degrees until they become golden crisp.  After cooling, break them into small pieces and place them in a small bowl. Sprinkle them with the sumac and olive oil.

Wash all the vegetables and let them dry. Cut the lettuce into ½ inch squares, and place them in a big bowl. Cut the tomatoes into medium size pieces, slice the cucumber and radishes into circles, cut the pepper into small pieces, chop the parsley and the onion, and place all the cut vegetables in the big bowl. 

Before serving, add to the vegetables the lemon juice, mint, salt, and pepper. Stir well, then add the pita bread with the sumac and oil and lightly mix. Sahtayn.

·         For parties, it is preferable to serve the bread sprinkled with olive oil and sumac on the side or just on top of the vegetables to prevent the bread from getting soaked.

 

 

 

 

 Top


 

Rishta Bi Addas

By Aunt Umm Khaldoon - Charlotte, North Carolina

1 cup lentils

1 small packet of fettuccini (flat pasta)

2 large onions

¾ cup olive oil

Salt, allspice, cinnamon, and black pepper

 

Slice the onions lengthwise into thin slices. Fry them in ½ cup olive oil stirring often until golden brown. 

Rinse the lentils and boil them in 2 quarts of water for about 15 minutes until they are half way cooked. 

Break the Fettuccini into 2 inches pieces and boil them with the lentils in the same pan until well cooked. 

Drain them and toss them with the golden onions, the remaining olive oil, salt, and peppers. Serve them in a plate garnished with some cut parsley leaves. 

·         The original recipe calls for homemade dough made of water, flour, and salt, flattened and cut into thin slices.

 

 

 

 

 Top


 

Harissa   

By: Rima Fakhreddin - Charlotte, North Carolina

1 ½  lbs shank meat

1  lb peeled wheat washed

salt & pepper to taste, 2 tsp cinnamon

cinnamon sticks, bay leaves.

  

Start by covering the meat with water, and placing it on the stove. When boiling, remove any scum floating on top of the pan. Add salt, pepper, bay leaves, cinnamon sticks. Cover the pan, reduce the heat, and simmer until the meat is tender & flaky.

Add the wheat to the meat. Pour everything in a crock pot & leave on low setting overnight. The meat and wheat should be covered by about 2 inches of water. The next day stir the Harissa periodically for about 2 hours or as desired. Add salt, pepper, & cinnamon if needed.

PS: you may substitute beef shank meat for lamb with some bones. Shank meat has a bone in the center which is essential to make a delecious Harrissa. Harissa is a traditional Lebanese dish served in weddings & big occasions.

 

 

 

 

 

 Top


 

Ka’ak al Eid -1

By: Aunt Umm Ra’ed - Charlotte, North Carolina

 2 lbs Semolina (theen farkha)

½ lb all-purpose flour

3 cups sugar

2  tsp yeast

2 tsp baking powder

2 tsp baking soda

zest of ½  lemon peel

ka’ak spices: mahlab, cloves, nutmeg

2 cups sweet unsalted butter

½ cup orange flower water (may zahr)

lukewarm milk

 

Bring the butter to room temperature. Mix all dry ingredients well. Add the butter and mix well with the palm of the hands.  Add enough milk and knead well until you get a soft dough. Let it rest 3-4 hours or overnight.

After resting, cut balls of 1 inch diameter or smaller. Roll each ball into a string then connect to 2 ends to make a ring. Dip one side in raw sesame and place them on a greased pan. Bake in a preheated oven to 375 degrees till they become light gold. 

 

·         The Mahlab spice gives the Ka’ak its distinctive taste. You may want to experiment to get the amount of spice that you like.

·         You may replace the zest of a lemon peel with 1 tsp of ground anis seeds.

·         You may skip the dipping in sesame and you may use some ka’ak al Eid cutters (qaaleb ka’ak) to make some shapes.

 

 

 Top


 

 

Ka’ak al Eid -2

By: Rima Fakhreddin - Charlotte, North Carolina

2 ½ cups flour

2 ½ cups semolina

2 cups sugar

3 tbsps baking powder

1 cup butter

1cup vegetable oil

1cup milk

1 Tbsp mahlab

1/2 Tbsp nutmeg

½ Tbsp gloves

pinch of misk

1Tbsp lemon zest

       

    Put all the dry ingredients except the sugar in a mixing bowl. Add oil & butter . Rub very well with your hands . Pour the sugar into the milk and heat it until warm and the sugar is dissolved. Add it to the flour mixture and mix well until you get a smooth dough. Let it rest for an hour, then start shaping it into round kaaki after you cover it with sesame seeds. Bake in a 375F oven until golden brown &serve.

PS: All the spices must be ground powder like to avoid any bad tastes. SAHTEYN

 

 

 

 

 

 Top


 

Easy Sfoof recipe   

By: Nassab Abouchakra Ahmadie - Augusta, Georgia 

3 cups semolina flour

1 cup All purpose flour

2 tablespoons Turmeric

1 cup vegetable oil

2.5 cups sugar

2 cups milk

3 teaspoons baking powder

Pine nuts or sesame seeds on top

 

Again mix all dry ingredients together and the add liquids. Bake at 350 degrees for about 30 minutes or until toothpick comes out clean.

 

 

 

 Top


 

Candied peanuts or Aqras Fustuq   

By: Aunt Mona Abou-Zaki Tarabey - Richmond, Virginia 

 

Raw small peanuts and white sugar. Amount varies with the size of the skillet used.

 

Cover the bottom of a skillet with 1/2 cm sugar. Then top it with a layer of small raw peanuts. Cook at a low-heat for 5 minutes, stirring regularly. Then higher the heat to medium-high and cook for extra 10-15 minutes till all the sugar dissolves.

When sugar is dissolved, pour the mixture immediately into an unbuttered aluminum foil tray and spread them evenly. When cooled in about 15 minutes, twist the tray to get the candied peanuts loose, and break it into smaller pieces.

 

Note:

  • You may spoon out bite-size pieces of the mixture into an unbuttered foil tray instead of having one big piece.
  • Cannot use non-stick T-fal tray. Aluminum trays are recommended.
  • You may add more sugar or more peanuts to satisfy your taste.

 

 

 

 Top


 

Easy Nammoura   

By: Aunt Mona Abou-Zaki Tarabey - Richmond, Virginia

 

2.5 cups cream of wheat (smeedeh) or semolina

1.5 cups sugar

2 cups yogurt (laban)

1 teaspoon baking soda

2 teaspoons baking powder

Almonds, 16 whole raw shelled

 

Mix well all dry ingredients except the almond and then add the yogurt. Mix well and pour them into a 9×13 pan. Top with almonds, 1 per serving in the center. Bake at 350 degrees for about 30 minutes until golden. When you take it out of the oven, pour the cold syrup immediately on it. Then cut it into pieces.

 

Syrup:

3 cups sugar

1.5 cups water

1 tablespoon lemon juice

1 teaspoon rose water (optional)

1 teaspoon orange flower water (optional)

Boil the sugar and the water and the lemon juice for about 30 minutes on low heat. Then add the last 2 ingredients. Let it cool.

 

 

 Top


 

 

AG00509_[2]

 

 Home