The reason for the summer title is because this dish used to appear every week  at our table when the first heat waves of summer were felt, because it is eaten at room temperature.

Plus it is entirely vegan.

I hated it as a kid; it reminded me of the eggplants we were served at the nun school, big greasy slices of fried eggplant staring at me that I would discreetly slip into the pocket of my school uniform.

Later on, of course, I grew to love it; if you have similar recollections involving eggplant, this is the one dish that might change your mind; the whole concoction is so mellow and soft and tangy from the tomatoes, it is really a delight.

INGREDIENTS:

• 1 Large eggplant, about 1 pound
• 1 large onion, about 10 ounces, sliced in rings
• Oil, to fry the eggplant and the onions
• 4 Large tomatoes, peeled and diced
• 2 cups of cooked chickpeas
• 6 garlic cloves (or more, or none) (you can mash a few with salt and add the last minutes of cooking)
• Salt, pepper

METHOD:

1. Peel the eggplant and cut into slices. Sprinkle with salt and let the brown juice drain out, about one hour or longer; wipe dry and fry in plenty of oil till golden-brown on both sides; transfer to paper towels to soak up the extra oil and set aside.
2. Fry the onions till golden then add the cubed tomatoes; add the chickpeas and the eggplants and the garlic cloves whole  and bake in a medium-low oven for 30 minutes; or simmer over the stove gently until the juice from the tomatoes is almost all evaporated. Serve at room temperature with pita bread on the side.

Ever had samkeh harra? Samkeh harra is a glorious dish that is served at buffets at big parties like weddings for example; it is a large fish (loukoz, a type of sea bass), baked whole (head and tail included) and served encased in a tahini and herb sauce with a touch of red chili pepper and a sprinkle of walnuts.

Well, I took the spices and flavors of this dish and converted it into a street food shawarma-style sandwich; easier to manage than a 5-pounder, you simply grill or pan-fry fish fillets, make a quick tarator and serve in a pita bread with fresh tomatoes and avocados.

INGREDIENTS: 4 servings

• 4 fish fillets of your choice
• 1/2  cup of tahini (4 ounces, 125 ml)
• 1/2 cup of fresh lemon juice (4 ounces, 125 ml)
• 3 (or more, to taste) cloves of garlic
• 1/2 cup of walnuts, crushed
• 1 bunch of cilantro or dill or flat-parsley
• 4 medium tomatoes
• 1 large avocado
• olive oil, as needed
• Spices: 2 teaspoons of sumac, 1 1/2 teaspoon of ground cumin, 1 teaspoon of ground coriander, pinch of cinnamon and salt, as needed

METHOD:

1. Mix all the spices and sprinkle on the fish fillets, both front and back. Add a few tablespoons of olive oil and set the fillets aside. Crush the garlic with a dash of salt in a mortar until pasty. Transfer to a bowl, add the tahini and stir to combine. Add the lemon juice and stir, add up to 3/4 cup of water and stir constantly until the tarator is smooth. Keep in mind you want it fairly thick and not too watery, so always add the water gradually, checking the texture and taste and adjust if needed.
2. Grill the fish or pan-fry in some olive oil until the fish is done. While the fish is cooking, slice the tomatoes, avocados and onions if using. Open each pita, slather with tarator, sprinkle some crushed walnuts, extra herbs, place the fish in the bread, add the tomato slices and avocado slices and serve.

NOTE: The tarator is a sauce that you can adjust according to your taste; more garlic or lemon juice? sure! Anything goes! (tarator=tahini sauce)

Alice (daughter, almost 18) said a while ago: ” I don’t know why you like to cook; I don’t find anything fun about cooking, so don’t expect me to cook with you or anything”.

Tonight,  she was inspired; she requested a few items, brought her laptop into the kitchen to show me the source of her inspiration: A blog with an italian name from a blogger in San Fransisco, a very well-made blog with impeccable photos and recipes, scarpettadolcetto.wordpress.com

INGREDIENTS: 6 servings

• Puff pastry (I buy puff pastry squares from the Middle-Eastern store, pre-cut)
• 1 bunch of asparagus
• 1 onion
• olive oil, as needed
• salt, pepper
• Shredded cheese (a mixture of Gouda, sharp cheddar and mozzarella)

METHOD:

1. Roll puff pastry into small rectangles. With the tip of a knife, draw a fine line one inch from the border inside the pastry rectangle all around to form a margin.
2. Bake the pastry in a 35oF oven until they are golden, about 15 minutes.
3. In the meantime, boil salted water in a pot; drop the asparagus and blanch for 2 minutes; drain and drop in icy water.
4. Remove the asparagus and dry in a towel; chop the onion and fry in some olive oil until the onion is soft and a bit caramelized. Divide the onion between the tarts. Place 1/4 cup of shredded cheese on each tart. Cut the asparagus to fit and place them on the cheese. Bake the tarts to melt the cheese another 5 to 10 minutes. Brush some olive oil on the asparagus and serve warm or at room temperature.

I have made this Palestinian dish before using  boneless thighs or bone-in chicken pieces;  this is the first time I try it with cornish hens. The cornish hens lend themselves very well to this dish, because one hen will suffice per piece of (lavash or markouk) bread. As a result, each person will be presented with their little cornish hen encased in bread and onions.

Can’t find this bread? Use pita bread, the largest one possible.

INGREDIENTS:

• 1 Cornish hen per person (or per two people)
• one large onion per hen
• 3 Tablespoons of sumac per hen
• olive oil, as needed
• salt, to taste
• 1 1/2 teaspoon of seven-spice seasoning or a mixture of cinnamon and allspice and pepper
• 1 1/2 cup of chicken broth

METHOD:

1. Rub the cornish hens with a cut lemon and sprinkle evenly with some seven-spice or a mixture of cinnamon and allspice, white or black pepper and salt.
2. Heat some olive oil in a pot and brown the hens all over until golden-brown throughout. Add two cups of water to the pot and let the water cook the hens for 20 minutes and change into a broth.
3. Slice the onion into rings and pan-fry in a skillet with some olive oil; when the slices are soft and start to caramelize, sprinkle with the sumac and a pinch of salt and remove from the heat.
4. Lay a piece of lavash or markouk or pita bread on a greased pan. Place the hen in the middle and surround by the onions placing some onions on top of the hen. Fold the bread over till the hen is completely enclosed.  You may need to start off with the bread on top of the hen and tuck the bread in to enclose the bird. Sprinkle the entire bread with about a cup or two of the broth. Place in a preheated 350F oven for about 20 minutes or until the bread is golden-brown. Serve.

NOTE: If you cannot find lavash or markouk bread, you can use a large pita bread instead, splitting it open and stuffing the bird inside.

This is the Lenten dish par excellence; however, it is now enjoyed year-round and all one needs to do is place an order with a favored caterer to get some. However, a homemade version is always superior.

I made this fish kibbeh with some tilapia, but any (preferably white) fish can be used.  The kibbeh balls are stuffed with caramelized onion rings and pine nuts flavored with saffron. The best sauce for this? A freshly made tarator, of course!

INGREDIENTS: 45 kibbeh balls

• 1 pound and 3 ounces of tilapia fillets, bones and skin removed and discarded
• 1 large onion (about 6 ounces)
• 1 cup of cilantro leaves (.7 ounces)
• 1 cup of fine bulgur
• 2 large eggs (optional)
• 2 pinches of saffron (or turmeric)
• 1 generous pinch of cinnamon, and 1/4 teaspoon of white pepper
• 1/2 teaspoon of ground coriander, 1/2 teaspoon ground cumin
• Rind of an orange and grated rind of a lime
• 1 1/2 teaspoon of salt
• 1/3 cup of whole-wheat flour (or other flour)

For the stuffing:

• 3 large onions (24 ounces)
• 1/3 cup of pine nuts (can use another nut)
• Olive oil, as needed
• Salt and a pinch of sugar, to taste
• A pinch of saffron (or turmeric)

For the tarator sauce:

• 1 cup of tahini
• 1 cup (or less) of water
• 1/2 cup of fresh lemon juice
• 4 cloves of garlic, chopped and mashed in a mortar with some salt till pasty

METHOD:

1. Cut the tilapia into chunks. Place the bulgur in a bowl and cover with tap water (let the water cover the bulgur completely).
2. Chop the cilantro leaves, grate the rind of the orange and lime. Cut the onion into chunks. Place the onion in chunks in the bowl of a food processor and chop the onion finely. Add the fish in chunks and process until the mixture is pasty. Add the cilantro, orange and lime rind, coriander, salt, white pepper, cinnamon and saffron and process.
3. Drain the bulgur, pressing on it to remove any residual water and add to the fish mixture along with the flour. Process until pasty and firm. The dough will feel firm and compact but moist. Transfer to a bowl and into the fridge for 30 minutes or longer (covered).

MAKING THE STUFFING:

1. Cut the onions into slices. Heat some olive oil in a skillet and fry the onion slices until soft and caramelized; while the slices are cooking, add the saffron, salt and a pinch of sugar.
2. Fry the pine nuts in a bit of butter and when the pine nuts are honey-colored, transfer to the skillet with the onions.
3. Transfer the mixture to a bowl and set aside.

MAKING THE KIBBEH:

1. Remove the dough from the fridge and set a large piece of foil on the work surface; using a cookie dough scooper, make balls of kibbeh dough of identical size and line them up on the foil. Set a small bowl of water with ice cubes next to your hands. The ice water will be used to dip your fingers into in order to shape the kibbeh more easily.
2. Place a ball of kibbeh dough on the palm of your hand; using the index finger of the other hander, dig up a hole in the ball and twist your hand repeatedly until the hole gets bigger. Insert 2 teaspoons of stuffing in the hollow kibbeh ball and pinch it close. Using your fingertips, draw out pointed ends. Set aside and proceed with the other ball until all are used up. Place in the fridge.
3. Heat a quart of cooking oil in a large pot or a deep-fryer; wait until the oil gets to 375F and drop the kibbeh balls gently, not crowding the pot. (about 7 per batch). Fry the kibbeh for 5 minutes or until golden-brown. Remove with a slotted spoon and place on a paper-towel lined plate. Serve with tarator sauce, either warm or at room temperature.

NOTE: Another option for a stuffing could be  fried pine nuts with a white cheese like a mozzarella, cut into tiny cubes.

For a recipe for tarator (tahini)  sauce, click here.

Feeling compassion and a heavy heart for folks who have to endure a tragic and nightmarish situation  in Libya, I escaped  into the kitchen and made a very ancient and traditional Libyan dish, bazin.

Libya is an extraordinary country with a wide coastline of beautiful beaches and a rich history replete with Phoenicians, Greeks, Romans, Ottomans and finally Italian presence. Incredible archeological sights, with a capital, Tripoli, described as the Bologna of Africa due to  its Italian architecture.

Mona al-Khalil, whom I met in Tyre, Lebanon, who has been protecting the giant turtles’ eggs off her coastline, told me then (in reply to my question): “Do you know where in the Mediterranean giant turtles go to lay their eggs? the Libyan coast!”

What is bazin?

It is like a giant dumpling, made of barley flour, and served in the middle of the plate surrounded by a stew. The traditional way is to eat it with one’s fingers. A rustic and filling tomato-based dish,  redolent of spices such as paprika (mild and hot) and turmeric.

INGREDIENTS: 4 to 6 servings

• 2 onions, chopped
• 1 pound of lamb shoulder chops or beef stew or chicken
• Potatoes or pumpkins, cut up (figure on one medium potato per serving)
• 4 Tablespoons of tomato paste or 4 large tomatoes, peeled and cut in dice
• Spices: 1 Tablespoon of paprika, one tablespoon of hot paprika, 1/2 Tablespoon of turmeric, salt, black pepper
• olive oil, as needed
• 2 cups of barley flour, preferably organic (250 g.)

METHOD:

1. Make the stew first: Heat the pot, add the olive oil and the onions and fry the onions for a few minutes; add the lamb chops or stew meat and brown for 15 minutes, flipping it every 5 minutes.
2. Add the paprika, both hot and mild, turmeric, salt, black pepper, tomato paste and 3 cups of water. Close the lid and let the stew simmer for 30 minutes or so, adding more water if necessary.
3. Add the potatoes or pumpkin pieces to the stew (or both) and cook 25 minutes longer, adding more water to the pot. Uncover the pot towards the end of cooking time to let the sauce thicken a bit and taste, adjusting seasoning.
4. Make the dumpling: Pour a quart of water into a pot; add 1/4 cup of oil and a teaspoon of salt. Bring the water to a boil. Dump the barley flour on the simmering water and without touching it, let the mass of flour float and cook for about 10 minutes. Remove from the heat and transfer the mass of dough into a bowl, reserving the cooking water nearby. Using a long stick or a long and thin rolling pin, start stirring the dough, gradually adding more water, until the dough becomes a compact and smooth form, just like a cookie dough. Pinch off large pieces of dough and form into a mound in the middle of the plate, using a large spoon to form a crater in the middle.
5. Spoon the hot stew on the crater and all around the dumpling. Serve.

NOTE: The stew can be prepared with fish or chicken as well. While eating it with one’s fingers was traditional amongst tribes in the desert, I feel more comfortable eating this with a fork and a spoon for catching the sauce! The barley flour can be substituted with wheat flour or rice flour.

Once the dumplings have been formed, it is OK to put them in the stew to keep them warm.

In Texas, okra is practically a state vegetable,  offered fried at every BBQ joint and road stand. Well, okra aka bamieh is also beloved in the Eastern mediterranean shores, especially in Egypt, Lebanon and Syria.

Now that Easter is fast approaching and people will be fasting, this dish will  appear with regularity. Okra, stir-fried in olive oil and cooked till meltingly tender in a stew of onions, tomatoes and garlic  is  served  at room temperature with a side of pita bread.

INGREDIENTS:

• 1 Bag of frozen okra (14 ounces) or the fresh okras
• 1 red onion, chopped or a small bag of pearl onions (6 ounces)
• Tomato sauce (14 ounces) or fresh tomatoes, peeled and cut in dice
• 1 teaspoon of allspice or seven-spice mix
• 1 Tablespoon of mashed garlic (mash with a teaspoon of salt till pasty)
• 1/2 lemon, juiced
• 1/3 cup of olive oil

METHOD:

1. Chop the onion and heat a deep skillet (with cover). Pour 1/4 cup of olive oil and fry the onion till golden. Meanwhile, peel and mash the garlic with a teaspoon of salt till the mixture is pasty.
2. Add the okra (still frozen) to the onions and stir-fry for 5 minutes or so. Add the garlic paste to the okra, then the tomatoes (or tomato sauce) and lemon juice and allspice. Cover the skillet and let the mixture simmer for 45 minutes, making sure it does not burn at the bottom. Uncover the last five minutes of cooking to let more liquid evaporate and turn off the heat. Serve at room temperature with some pita bread.

NOTE: To save time I use the frozen okra that is available at the Middle-Eastern store imported from Egypt; it is already prepped and requires no additional chopping.

If you are using fresh okra, cut off the tip of the pod, dry with paper towels and stir-fry in olive oil; then proceed with the recipe.

Traditionally, okra is served with fresh coriander incorporated in the stew; I omitted here because I use a thick tomato sauce; I probably would have added the coriander (cilantro) had I used fresh tomatoes.

Okra prepared this way was not slimy at all!

As a young mother, I had a mission: my kids were going to like Lebanese food. No room in my pantry for hamburger helpers and the like.

Here is how I introduced mujaddara, our Lebanese lentil and rice porridge.

” Chocolate pudding kids!”

(It worked); they loved it.  My son  learned to make it  when he moved out.

Mujaddara was always the quintessential  Lebanese country dish. It was what people ate during periods of fasting as well. Its origin can be found in the Old Testament, according to some, as it was mentioned in the Genesis as the dish that Jacob gave up his inheritance rights for.

Traditionally mujaddara is cooked with rice or bulgur and flavored with lots of caramelized onions.

Today, I wanted to use roasted green wheat, AKA freekeh.

Here is my prediction: Freekeh is going to be the next quinoa.

It will one day be produced in the US.

For the time being, freekeh can easily be found in any Middle-Eastern store or online.

To read on the nutritional benefits of freekeh, click here. (check out its fiber and protein content!)

INGREDIENTS: Quantity will feed 12 people

• 2 cups of brown lentils (360 g)
• 4 cups of chopped onions
• 1 cup of roasted green wheat or freekeh (can easily substitute another cereal of your choice, rice or coarse bulgur)
• seasonings: salt, pepper, a dash of allspice, a dash of cumin.
• 1/4 cup (3 tablespoons) of date molasses (optional)
• olive oil, as needed
• chicken stock (optional)

Fresh Pomegranate salsa:

• 2 cups of pomegranate seeds
• 1 red onion, chopped fine
• 1 tablespoon of olive oil, two tablespoons of fresh pomegranate juice
• a few chopped cilantro leaves (or other herb)
• 3 small cucumbers, diced

METHOD:

1. Pour the lentils in a large pot and add water to cover by about one inch (8 cups of water should suffice). Bring to a boil and simmer for about 30 minutes until the lentils are cooked.
2. In the meantime, soak the freekeh in water, inspecting the grains to make sure no stones have been forgotten in there. Chop the onions in the food processor by pulsing, and transfer them to a skillet in which you will pour about 1/2 cup of olive oil.
3. Fry the onions for 45 minutes on low heat, until they are caramelized. Reserve half of the onions for garnish, and add to the other half the date molasses, stirring to mix it well throughout. Add the onions to the pot with the lentils, add salt, pepper, cumin and allspice and mix well with a wooden spoon. Add the freekeh and stir the pot, then cover and let the mixture simmer gently, adding one or two cups of chicken broth or water to the pot. This will provide enough liquid for the freekeh to cook in. If there was already enough liquid in the pot, disregard this step. (Keep in mind the freekeh needs 2 cups of liquid).
4. Check after 15 minutes to see if the freekeh is soft to the bite; taste and adjust seasonings.
5. Pour into a serving dish, garnish with the caramelized onions on top and the pomegranate salsa all around or in a bowl. Eat at room temperature or warm.

NOTE: The date molasses adds some sweetness to the dish; it can easily be skipped, as the caramelized onions will do the job quite well.

For a traditional mujaddara with rice, click here.

For a mujaddara with bulgur, click  here.

My friend Kerene uses an expression which always makes me smile: “It’s a no-brainer!“

When I was fretting over a catering job that I felt ill-prepared for, her answer was: “Come on, Joumana, it’s a no-brainer!”

Well, this herewith is truly a no-brainer, Lebanese-style.

Stir-fry some chicken and veggies and add a typical homestyle Lebanese touch of flavor at the end of cooking.

Some cilantro pesto and a squirt of lemon, if desired.

C’est tout.

INGREDIENTS:

• 2 pounds of deboned chicken thighs (1 kilo)
• 1 pound of small boiler onions (substitute 3 onions, sliced)
• 2 or 3 large sweet potatoes (substitute white baking potatoes or small fingerling potatoes)
• olive oil, as needed (substitute clarified butter or ghee)
• 8 garlic cloves, mashed with a dash of salt
• 1/2 bunch of cilantro, washed and leaves chopped (the equivalent of half of a cup)
• one lemon

METHOD:

1. Coat the chicken with spices (paprika, cumin, cinnamon, allspice, salt, pepper) and marinate in yogurt for an hour or longer, if you have time. Otherwise, just skip this step. Dry the chicken pieces and dip in flour. Heat some oil or ghee in a pot and fry the chicken a few minutes on both sides until golden-brown. Set aside.
2. Add more oil and fry the onions till browned and then the potatoes. Add the chicken and one cup of water to the pot, cover and cook for 10 minutes until the veggies and the chicken are thoroughly cooked.
3. In a small skillet, heat a couple of tablespoons of olive oil; add the mashed garlic and chopped cilantro and fry 30 seconds until fragrant but not browned. Dump the cilantro pesto in the chicken and veggies and mix.
4. Squirt some lemon if desired and serve.

This couscous  is inspired by a country dish I had read about in Chef Ramzi’s Culinary Heritage of Lebanon in which chick peas are cooked in grape molasses and water for hours till tender.

To add some depth of flavor, couscous, caramelized onions, a whole head of garlic and a generous pinch of  zaatar or oregano are added to this rustic plate.

Sweet and very nutritious.

Grape molasses is loaded with iron, vitamins (C and A amongst them), and minerals (calcium); the chick peas provide  protein and fiber and of course the onion and garlic all the antioxidants your heart would desire.

INGREDIENTS:

• 1/2 cup of grape molasses (can substitute another molasses)
• 4 cups of water
• 2 cups of cooked chick peas (a large can of 28 ounces or two regular cans)
• a tablespoon of zaatar or oregano
• pinch of allspice, black pepper, salt to taste
• 2 teaspoons of fresh lemon juice
• 1 1/2 cups of large-grain couscous (aka moghrabiyeh)
• 1 1/2 pounds of boiling onions, peeled and chopped
• 1 head of garlic
• olive oil, as needed

METHOD:

1. Heat a few tablespoons of olive oil; add the chopped onions and fry for 45 minutes over very low heat until the onion are caramelized; add the garlic cloves and fry a few minutes.
2. Drain the can of chick peas and rinse the chick peas well. Drop them in the pot, add 4 cups of water and 1/2 cup of grape molasses. Bring to a simmer and lower the heat and cook for 30 minutes. Sprinkle zaatar or oregano, black pepper, salt, allspice. Add a squeeze of fresh lemon juice from half a lemon.
3. Drop the couscous in the pot. Stir and let it simmer slowly for about 45 minutes or until the couscous grains are firm but soft and chewy or al dente and the mixture is still moist but thick. Serve warm.

NOTE: The zaatar is  sold in leaves. Here it does not refer to the mix sold in stores, also called zaatar.  It can be substituted with oregano.

NOTE: The large-grain couscous is named moghrabiyeh in Lebanon and is sold packaged in  Middle-Eastern stores. It is made with semolina.