Oatmeal bars

Seems like oatmeal bars (and cookies) are in the air; saw some over at Bo’s then at Oui, Chef. Had to make a Levantine version!

Cranberries are imported here (from the US) but can easily be replaced by dried cherries or apricot or raisins. These bars are chewy and the cranberries add a lot of sweet tanginess.

INGREDIENTS:

  • 1/3 cup of tahini (light-colored)
  • 4 ounces of unsalted butter (125 g.)
  • 4 tbsp of honey (raw is best)
  • 1 1/2 cup of raw brown sugar or light brown sugar
  • 1 large egg
  • 1 tsp of dark rum or vanilla or
  • 1 tbsp of orange rind
  • 3 cups of oats
  • 1 1/2 cups of all-purpose flour
  • 1/2 tsp of baking soda
  • dash of salt
  • 1 tsp of baking powder
  • 1 cup of cranberries
  • 1 cup of pistachios (peeled if possible)
  • 1 tsp of dukkat al-kaak or a mixture of ground anise, dash of nutmeg, dash of cinnamon
METHOD:
  1. In a large mixing bowl, place the softened butter, tahini, sugar and honey; beat till combined and smooth. Add the egg and beat well to combine. 
  2. Mix the flour, dash of salt, spices, baking soda and powder till well combined, using a wire whisk. Add to the butter mixture and combine. Add the oats and mix. Add the cranberries and pistachios and mix to combine. There is no need to overbeat here. Transfer the dough to a rectangular pan greased with extra tahini; spread the dough evenly, using a spatula or your palms (over a sheet of plastic) to even out the dough throughout the pan. Preheat the oven to 350F and bake until the top is set and golden. Cool, cut into bars and serve.
NOTE: To peel pistachios, soak them in water for one hour or longer. They will peel easily, especially if you start out with very hot water.
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Kibbeh in yogurt sauce

One major difference between, say, French or Italian or Greek cuisine  and Middle-Eastern cuisine  lies in the widespread use of yogurt in cooking. In traditional Lebanese cooking, béchamel or white sauce is not used, period. Yogurt from cow milk or goat milk is used in hundreds of dishes. To add some kick, a pesto of cilantro (or mint), garlic and olive oil is fried quickly and swirled into the sauce at the last minute. 

When warming yogurt to make a sauce, use some cornstarch and (or) egg to prevent curdling and thicken the sauce a bit.

This kibbeh in yogurt sauce is as traditional as it gets; the only difference is that some people stuff the kibbeh balls and some do not. My grandmother never filled hers; my friend Lena would not  fill  hers either and told me that her husband’s reaction when he discovered the kibbeh balls were hollow was to say: ” Are you playing a trick on me?”. (He was angry). 

Most Lebanese supermarkets carry bags of frozen kibbeh balls. In a pinch, I would use frozen meatballs and add a small handful of rice (or bulgur) to the sauce. Kibbeh balls freeze very well  if you decide to make them ahead of time.

For a kibbeh labnieh recipe, click here

NOTE: If you make hollow balls, make sure to puncture them from both ends with a toothpick prior to poaching them so that they don’t burst!

 

 

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Bulgur and lamb pilaf (Burghul bedfeen)

I would name this one of the most exquisite in the Lebanese roster of traditional dishes; however, it does require some TLC.

The onions have to be browned first, the lamb or beef need to simmer till thoroughly cooked in their broth and  the bulgur pilaf, studded with onions, chunks of meat and chickpeas,  should be fragrant with cumin and the flavor of the caramelized onions. 

Learned of a new technique today: When preparing the sauce for this dish, toast the flour first in the skillet till light brown, then add the broth and stir till thickened. 

 

INGREDIENTS:

  • 1 1/2 cups of coarse bulgur
  • 1 pound of pearl onions 
  • 1 pound of lamb shanks or lamb stew pieces or beef stew
  • 2 cups of cooked chickpeas or 1 cup of dry
  • 1 Tbsp of ground cumin
  • salt, to taste
  • 1/2 tsp of black pepper (or allspice)
  • olive oil, as needed
  • 1/4 cup of flour

For a vegan recipe, click here.

METHOD:

  1.  Heat 1/4 cup of olive oil and brown the onions from all sides. Set aside. Sprinkle the meat with spices and brown briefly in a pot with a bit of oil; add 1 1/2 quarts (6 cups) of water and simmer gently until the meat is thoroughly cooked and tender. (you may add bones to the stock for extra flavor). If using dry chickpeas, soak them the night before with a dash of baking soda, drain and add to the meat stock to cook alongside the meat. If using canned beans, rinse and drain and add to the pot towards the end of cooking time. 
  2. Reserve 2 cups of meat broth (can take some meat and beans and onions as well for the sauce if you wish) to make the sauce; scoop out the meat and beans and cook the bulgur in the remaining stock. You need about 2 cups of liquid. Cover and cook the bulgur until soft and place the meat and beans back in the pot with the bulgur as well as onions. 
  3. Make the sauce: Toast the flour in a skillet until light brown and fragrant; add the meat stock (minus meat, beans and onions) and stir till thickened; add the meat, beans and onions in the sauce if desired. Stir to combine until smooth. Serve with the bulgur pilaf. 

 

 

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