Pecan Tart

SERVINGS: 8

Tart my be made one day ahead and chilled, covered. Warm in preheated 375F oven to recrisp crust.

• Pastry dough
• 3/4 cup sugar
• 1 cup light corn syrup
• 3 large eggs
• 2 tablespoon unsalted butter
• 1 teaspoon vanilla
• 1 teaspoon fresh lemon juice
• 1/34 cup pecan halves
• Whipped cream

1. Roll out dough into 15-inch round on a lightly floured surface and fit into tart pan.

2. Roll rolling pin over top of pan to trim dough flush with rim and lightly prick bottom all over with fork.

3. Chill for 30 minutes. Preheat oven to 375F.

4.  Line shell with foil and fill with pie weights or raw rice. Bake in the middle of oven for 20 minutes.

5. Remove weights and foil ad bake shell until golden brown, 6 to 10 minutes more. Cool in pan on a rack.

6. Cook sugar in a dry heavysaucepan over moderately low heat, stirring slowly with a fork, until melted and pale golden.

7. Cook caramel without stirring, swirling pan, until deep golden.

8.  Add corn syrup and simmer, stirring occasionally, until caramel is dissolved (it will harden before dissolving). Remove pan from heat and cool mixture until it stops bubbling.

9.  Whisk eggs with a pinch of salt in a bowl. Whisk caramel mixture into eggs in a slow stream and whisk in butter, vanilla, and lemon juice until butter is melted.

10. Spread pecans in bottom of tart shell and pour in filling, taping down pecans to coat.

11. Bake tart in middle of oven until crust is golden and filing is puffed, 20 to 25 minutes, and cool in pan on rack.

Cranberry Relish

SERVINGS: 4 Cups

If you're looking for a cranberry sauce with zing, you've found it. Lively citrus and fresh ginger give the sweet-tart berries extra dimension.

• 1 navel orange
• 1 tablespoon freshly squeezed lemon juice
• 1 (12 ounce) bags fresh or frozen cranberries

• 1/4 cup dried cranberries
• 1/3 cup sugar
• 2 scallion greens, sliced (1/2 cup)
• 1/2 tablespoon grated fresh peeled ginger root
• 1/2 teaspoon ground cinnamon

1. Finely grate 1 teaspoon of zest from the orange. Cut away and discard peel and pith from oranges, then cut sections free from membranes. Transfer sections to a food processor fitted with a blade, squeezing any remaining juice from membranes into bowl of processor.

2. Add remaining ingredients and pulse until finely chopped.

3. Chill, covered, at least 2 hours to allow flavors to develop.

Pan-Roasted Quail

PREP: 2 HOURS ----- COOK: 45 MINUTES ----- SERVINGS: 4-6
 

• 6 Quails
• 1 medium onion - diced
• 3 cloves of garlic - minced
• 2 bay leaves
• 1/2 cup vinegar
• 1 1/2 teaspoon salt 
• 1/2 teaspoon mixed spice 
• 1/2 cup butter or ghee or a mixture of both for richer flavor

1. Clean and wash the quails inside and out

2. In a deep dish, mix together the onion, garlic, salt, spice, vinegar, and bay leaves. Rub the quails with the marinade inside and out. Leave the quails in the marinade, cover and refrigerate for 2 hours.

3. Heat the butter in a saucepan over medium heat.

4. Add quails with the marinade mixture to the saucepan. Cook covered on medium-low heat turning frequently until browned for 45 minutes.

Sharbet Hout - Fish Soup

PREP: 10 MINUTES ----- COOK: 45 MINUTES ----- SERVINGS: 6

• 4 filets of Halibut (or your choice of fish; the stinkier, the better)
• 1 Medium onion - diced
• 2 teaspoons cumin powder
• 1 teaspoon salt 
• 1/2 teaspoon turmeric 
• 3 cloves of garlic (minced)
• 1 cup fresh tomato puree
• 3 tablespoons tomato paste
• 6 cups water
• 4 tablespoons olive oil
• 1/2 cup fresh parsley - chopped
• 1/2 cup orzo

1. Cook the fish in 6 cups of water and salt.

2. Meanwhile, heat the oil in a pan and sutee the onion until translucent.

3. Add the tomato paste, tomato puree, garlic, cumin powder, turmeric and simmer on medium-low heat stirring occasionally until the oil surfaces (about 10 minutes).

4. Drain the cooked fish reserving the water (fish stock). Add the fish stock (5-6 cups) to the soup.

5. Cut the fish (by hand) into small pieces and add to the soup. Bring to a gentle boil then simmer for about 30 minutes.

6. Add the orzo and parsley and cook till orzo is done.

7. Squeeze lemon to taste and enjoy.

Sharbet Addass - Lentil Soup

PREP: 10 MINUTES ----- COOK: 45 MINUTES ----- SERVINGS: 6

• Lamb bones or chicken wings (optional)
• 1 Medium onion - diced
• 2 teaspoons cumin powder
• 1 teaspoon salt 
• 1 teaspoon coriander
• 1/2 teaspoon turmeric 
• 1 cup fresh tomato puree
• 3 tablespoons tomato paste
• 1 cup lentils
• 1 cup sliced carrots
• 4 to 5 cups water
• 4 tablespoons olive oil
• 1/2 cup fresh cilantro - chopped
• Lemon or lemon juice

1. Heat the oil in a pan and sautee the onion till caramelized. Add the lamb or chicken if desired and stir till coated.

2. Add the tomato paste, tomato puree, cumin powder, turmeric, salt, coriander, lentils and carrots and simmer on medium-low heat stirring occasionally until the oil surfaces (about 10 minutes). Add 1 cup of water if mixture is too thick.

3. Add the remaining water and simmer till vegetables are cooked tender (about 30 minutes).

4. Remove the meat from the pot if any used, and set aside.

5. Using a hand-held mixer or food processor, puree the soup to a semi-thick paste. Add water if soup is too thick to the desired consistency.

6. Return the meat to the pot and add the cilantro. Bring back to a gentle boil and simmer for 10 minutes.

7. Squeeze lemon to taste and enjoy with croutons or baguette.

Haraimi - ٍSinful Fish

PREP: 10 MINUTES ----- COOK: 45 MINUTES ----- SERVINGS: 4

• 4 King mackerel steaks
• 2 tablespoons lemon juice
• 2 teaspoons cumin powder
• 1 teaspoon salt
• 8 cloves of garlic (minced)
• 2 cups fresh tomato puree
• 2 tablespoons tomato paste
• 1 cup water
• 4 tablespoons olive oil

1. Mix together the lemon juice, 1 teaspoon of cumin, salt, and 4 cloves garlic.

2. Marinate the fish steaks in the mixture and set aside.

3. In a saucepan, heat the olive oil and add 1 teaspoon cumin and 4 cloves of garlic (minced). Stir for a minute or two, but do not let the garlic brown.

4. Add the tomato paste, cup of water, and fresh tomato puree to the saucepan. Bring to boil, then lower heat and simmer for 30 to 45 minutes till sauce is thickened.

5. Add the fish and the marinade to the saucepan and simmer for 15 minutes.

6. Serve with fried stuffed peppers and fried cauliflower.

Fried Stuffed Peppers

PREP: 15 MINUTES ----- COOK: 30 MINUTES ----- SERVINGS: 4-6

• 8 Anaheim peppers
• 2 eggs
• 1 teaspoon cumin powder 
• 1 teaspoon salt
• 1 teaspoon mixed spice
• 5 cloves garlic
• 1/2 cup fresh chopped parsley
• 1/2 cup water
• 1/2 cup flour
• Vegetable oil for frying

1. Core the peppers and puncture with a skewer

2. In a mixing bowl, mix eggs, cumin powder, salt, spice, parsley, minced garlic, water, and flour. Batter must be thick. Vary the flour amount until batter is thick enough.

3. Heat enough vegetable oil to fry the peppers.

4. Fill one pepper halfway with the batter and slowly dip in the frying oil. Repeat for the rest of the peppers.

5. Continue frying on medium heat until slightly colored and done. Remove from oil and allow to drain.

Fried Cauliflower

PREP: 10 MINUTES ----- COOK: 20 MINUTES ----- SERVINGS: 4-6

• 1 whole cauliflower head
• 2 eggs
• 1 teaspoon cumin powder
• 4 cloves garlic
• 1/2 cup water
• 4 tablespoons flour
• Vegetable oil for frying

1. Cut the cauliflower into florets

2. Boil 4-6 cups of water with salt

3. Add the cauliflower to the boiling water. Bring back to boil. Simmer on low heat for 6 minutes. Do not cook through.

4. In a mixing bowl, mix eggs, cumin powder, minced garlic, water, and flour.

5. Heat enough vegetable oil to deep fry the cauliflower.

6. Dip the florets in the batter and deep fry on medium heat until golden brown. Remove from oil and allow to drain.

Sayadiya - Fisherman's Dish

PREP: 30 MINUTES ----- COOK: 1 HOUR ----- SERVINGS: 6

 

A Lebanese traditional dish of fish onions and rice. It takes a little long to make, but it's worth all the effort!

• 1 Pomfert fish ~1 kg (2.2 lb)
• 3 cups light vegetable oil
• 1/2 cup flour with 1 ts each salt and cumin powder
• 7 medium onions coarsely chopped/diced
• 2 cups long grain rice (Do not use parboiled rice such as Uncle Ben's)

• 2 3/4 cups water
• 2 teaspoons salt
• 1 tablespoon cumin powder

• 1/2 cup pine nuts

Sauce:

• 4 medium onion cut into thin wedges
• 1 cup water
• 1/2 ts salt
• 1/2 cup lemon juice
• 1/2 cup tahina (sesame paste) 

1. Clean the fish and cut into 5 steaks

2. Heat vegetable oil in deep frying pan

3. Dip fish pices into the flour mixture to over evenly then fry in the hot oil (~10 minutes).

4.  Remove fish from oil and set aside to drain.

5. Pour 1 cup of the oil you fried fish in into a pot on medium heat.

6. Add the coarsely chopped to the pot and cook stirring occasionally until it wilts completely (20 to 30 minutes). Remove from heat and set aside.

7. Remove the bones from fish and arrange fish pieces at the bottom of an oven casserole (preferably Corningware).

8. Wash the rice many times and drain or soak for 10 minutes and drain.

9. Mix the rice and the wilted onions together.

10. Add the rice and onion mixture to the casserole on top of the fish.

11. Boil the 2 3/4 cups water with the the salt and cumin powder.

12. Pour the boiled water in the casserole gently so not to disturb the rice.

13. Bake the casserole covered in a 350 ^oF oven for 30 minutes. Remove from the oven and keep covered (Do not uncover).

14. Sautee pine nuts till golden in 1 cup of the fish frying oil. HIDE THEM FROM YOUR HUSBAND URRRRRG!

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Sauce:

1. Combine the wedged 4 onions, 1 cup water and salt in a pot and bring to boil. Reduce heat and simmer covered for 15 minutes.

2. Mix lemon juice with Tahina and mix well.

3. Add the boiled onion wedges with its stock to the tahina mixture and stir until smooth and homogeneous.

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Serving:

1. Turn over the fish and rice casserole on a tray or large plate. Leave it for 3 minutes until all the contents are transferred to the plate or tray.

2. Lift the casserole off and garnish the Sayadiya with the sauted pine nuts, if your husband left any!

3. Serve hot with the tahina-onion sauce.

Tebekhet Gar'a - Pumpkin Stew

PREP: 15 MINUTES ----- COOK: 1 HOUR ----- SERVINGS: 6
 

This dish is the traditional lunch in first day of Eid el-Fitr in my hometown Derna, Libya. It's known as Eid Stew or Tebekhet Eid

• 6 serving-size pieces of lamb loin chops
• 1 medium onion, diced
• 2 tablespoons olive oil
• 2x 15.5oz can chick peas (garbanzo bean) or about 2 cups chick peas soaked and peeled
• 4 tablespoons tomato paste (vary amount based on the concentration of the brand you use)
• 4 cups water
• 3/4 cup raisins
• 5-6 cups pumpkin or butternut squash cut into 2-inch pieces (~ 1medium butternut squash)
• 1 teaspoon salt
• 1 teaspoon mixed spice
• 1/4 teaspoon turmeric
• 1/4 teaspoon black pepper

1. Heat olive oil in a medium pot and sautee onion till translucent.

2. Add meat, sautee turning till evenly colored

3. Add tomato paste, stir, then mix in water little at a time. Stir in salt and all other spice.

4. Stir in the peeled chick peas.

5. Bring to boil, lower heat to medium-low and simmer covered for 30 to 45 minutes.

6. When sauce and meat are cooked add in the pumpkin and the raisins. Simmer covered for 10 to 12 minutes.

7. Serve with baguette or over your choice of rice.

Biftek with Shallot Sauce

PREP: 15 MINUTES ----- COOK: 20 MINUTES ----- SERVINGS: 4

• 4 boneless top sirloin steak, cut 1/4 inch thick
• 1/4 cup flour
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 teaspoon dry thyme
• 2 tablespoons butter
• 1 cup minced shallots
• 1 1/2 cup red vermouth or Worcestershire sauce

1. Trim fat from the meat and cut into serving-size pieces.

2. Place meat between 2 plastic wraps and pound with the flat side of meat mallet to 1/8-inch thickness, working from center to edges.

3. In a shallow dish, combine flour, salt, pepper and thyme. Dip the meat into flour mixture coating well.

4. Heat butter in a skillet until it starts sizzling. Sear meat in butter over medium heat for 2 to 3 minutes or until light brown, turning once. Remove meat, reserving dripping in skillet.

5. Set the skillet over medium heat and add the shallots. Sauté until translucent, 2 to 3 minutes. Add the vermouth or Worcestershire sauce and deglaze the pan, stirring to scrape up any browned bits from the pan bottom. Cook until the sauce is reduced by half and the mixture has thickened, 6 to 8 minutes. Stir in extra 1 tablespoon butter.

6. Pour the hot sauce over the steaks, garnish with the parsley and serve immediately.

7. Serve over brown rice.

Brown Rice

PREP: 10 MINUTES ----- COOK: 30 MINUTES ----- SERVINGS: 4-6

• 1 cup short, medium, or long-grain brown rice
• Salt to taste

1. Rinse rice in a strainer under cold running water for 30 seconds. Bring 12 cups water to a boil in a large pot. Add the rice, stir it once, and boil, uncovered, for 30 minutes. Pour the rice into a strainer over the sink.

2. Let the rice drain for 10 seconds, then return it to the pot, off the heat.

3. Cover the pot and set it aside to allow the rice to steam for 10 minutes. Uncover the rice, fluff with a fork, and season with salt.

Chicken Parmigiana

PREP: 15 MINUTES ----- COOK: 60 MINUTES ----- SERVINGS: 4-6

• 1/3 cup plain bread crumbs
• 2 tablespoons grated Parmesan cheese
• 1/2 teaspoon dried oregano
• 1 egg, beaten
• 2 tablespoons milk
•  4 skinless, boneless chicken breast halves
• 3 tablespoons olive oil
• 3/4 cup shredded Mozzarella cheese
• 1 tablespoon grated Parmesan cheese
• 1 recipe tomato pasta sauce
 

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking sheet.

2. Stir together the bread crumbs, 2 tablespoons Parmesan cheese, and dried oregano; set aside. In a small bowl, whisk together egg and 2 tablespoons milk until blended. 

3. Place the chicken pieces in a freezer bag or between 2 plastic wraps. Lightly pound the chicken using the flat side of a meat mallet, working from the center to the edges until an even thickness is achieved.


4. Dip chicken breasts into the egg, then press into breadcrumb mixture to coat both sides, shaking off excess. 

5. Place coated chicken on the prepared baking sheet and bake in the preheated oven for 40 minutes, or until no longer pink and juices run clear.

6. Pour 1/2 of the cooked tomato sauce into a 7x11 inch baking dish. Place chicken over sauce, and cover with remaining sauce. Sprinkle mozzarella and Parmesan cheeses on top and return to the preheated oven for 20 minutes.

7. Serve over cooked linguini or angel hair.

Tomato Sauce

PREP: 15 MINUTES ----- COOK: 60 MINUTES ----- SERVINGS: 6

• 2 tablespoons olive oil
• 4 large garlic cloves, minced
• 1 medium onion, minced
• 1/2 teaspoon salt
• 1/4 teaspoon fresh ground black pepper
• 1/4 teaspoon each: dried oregano, dried basil, dried rosemary, crushed red pepper
• 2 bay leaves
• 1/2 cup sweet (red) vermouth
• Fresh ripe tomatoes to make 2 cups of puree
• 2 tablespoons tomato paste

1. Heat oil in a large skillet. Cook onions, garlic, dried herbs, 1/2 teaspoon salt, and 1/4 teaspoon pepper, turning once, until golden, about 2 minutes.

2. Stir in vermouth, fresh tomatoes, and tomato pastes scraping up any brown bits from bottom of skillet.

3. Bring to boil then simmer almost covered for 30 to 45 minutes stirring occasionally until thick and bubbly.

4. Serve over your choice of cooked paste: capellini, farfalle, etc.

Shrimp in Creamy Tomato Sauce

PREP: 15 MINUTES ----- COOK: 60 MINUTES ----- SERVINGS: 6
 

• 2 tablespoons olive oil
• 1 pound peeled large shrimp
• 4 large garlic cloves, pressed
• 1/2 teaspoon salt
• 1/4 teaspoon fresh ground black pepper
• 1/4 teaspoon each: dried oregano, dried basil, dried rosemary, crushed red pepper
• 2 bay leaves
• 1/2 cup sweet (red) vermouth
• Fresh ripe tomatoes to make 2 cups of puree
• 2 tablespoons tomato paste
• 1 cup heavy cream
• 3/4 lb your favorite pasta, cooked to package direction al dente

1. Heat oil in a large skillet. Cook shrimp, garlic, dried herbs, 1/2 teaspoon salt, and 1/4 teaspoon pepper, turning once, until golden, about 2 minutes. Remove shrimp from skillet.

2. Stir in vermouth, fresh tomatoes, and tomato pastes scraping up any brown bits from bottom of skillet.

3. Bring to boil then simmer almost covered for 30 to 45 minutes stirring occasionally until thick and bubbly.

4. Add shrimp to the tomato sauce, heat through and allow any excess liquid to evaporate

5. Add cream and briskly simmer until sauce has thickened slightly, about 10 minute, continuously stirring.

6. Serve over your choice of cooked paste: capellini, farfalle, etc.

Mama's Apple Cake

PREP: 15 MINUTES ----- COOK: 60 MINUTES ----- SERVINGS: Many
 

A tasty quick and easy-to-make and eat cake. I've been making it almost every day since we went apple picking last week. We can't get enough of it!

• 1 cup butter
• 1 cup sugar
• 2 1/2 cup all-purpose flour
• 1/2 teaspoon salt
• 2 teaspoons baking powder
• 4 eggs
• 6 medium apples
• 1 tablespoon cinnamon
• 1 tablespoon sugar
• 1/4 cup lemon juice

1. Core and peel the apples then slice into 1/2 inch slices

2. Mix the apples with 1tablespoon sugar, cinamon, lemon juice and set aside

3. In a mixing bowl, mix butter and sugar. Add eggs one at a time.

4. Mix in the flour, salt, and BP

5. Spread the batter in 13x9x2 pan (inches), Note the batter is kind of thick.

6. Arrange the apple slices on top of the batter, squeezing them in side by side and into the batter. Drizzle the remainder of the sauce over the apples.

7. Bake in 350 F oven covered for 30 minutes

8. Remove cover and bake for another 30 minutes

9. Enjoy warm or cold with coffee, tea, milk or your favorite drink

BUREEK MUKH

PREP: 20 MINUTES ----- COOK: 1 HOUR ----- SERVINGS: 24 BUREEKS

• 4 lamb brain
• 1 diced large onion
• 1 cup  chopped parsley
• 2 tablespoons olive oil

• 2 cups flour
• 3 beaten egg
• 2 cups milk
• salt
• spice

• 2 beaten eggs
• Salt and pepper
• 1/2 cup bread crumbs
• 1/2 cup olive oil

1. Wash the brain  carefully by peeling off the outer thin layer with the blood vessels. Do not place brain under runing water; it would disappear on you!

2. In a medium skillet, heat oil, sautee onion and add the brain and parsley to it. Cook on medium-low heat stirring till completely cooked about 10 minutes.

3. Mix egg, flour, milk, salt and spice in a medium bowl till smooth.

4. Heat non-stick skillet on the stove. Add some oil, distribute it evenly and wipe the excess. Pour less than 1/4 cup of the batter in the pan and twirl the pan around to distribute batter evenly in a thin layer. Flip the dough over when its ready then transfer to a plate. Repeat till batter is done.

5. Spoon 2 tablespoons of the filling into the cooked dough and roll it.

 
 

5. Mix the eggs, salt and papper. Dip the rolls in the egg mixture and then in the bread crumbs one at a time. Dip the rolls in the oil and arrange on an oven baking sheet or dish. Bake at 450°F for 20 minutes turning once.

Zesty Meat Loaf

PREP: 20 MINUTES ----- COOK: 1 HOUR ----- SERVINGS: 4-6

• 2 lb ground lamb (~1 kg)
• 1 finely chopped onion
• Parsley bunch finely chopped
• 2 beaten eggs
• 1/2 cup bread crumbs
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 cup pomegranate sauce
• 1 lb fozen corn kernels
• 1 medium potato thinly sliced
• 1 roma tomato thinly sliced

1. Mix eggs, bread crumbs, onion, parsley, salt, papper, corn and pomegranate sauce in a medium bowl. Add meat and mix well.

2. Pat the mixture into a loaf or pound cake baking dish. Top with slices of potatoes and tomatoes and drizzle with some pomegranate sauce.

3. Bake in 400°F oven for 1 hour till no pink remains. Transfer to a platter and enjoy.

MAGLOOBA - Upside-Down Eggplant Rice

PREP: 20 MINUTES ----- COOK: 1 HOUR ----- SERVINGS: 4-6

• 2 boneless chicken breasts
• 3 tablespoons olive oil
• 2 medium onions sliced thick
• 4 cloves garlic
• 6 whole cloves
• 6 whole green cardamoms
• 1 teaspoon salt
• 1/2 teaspoon crushed black pepper
• 4 cups of water
• 4 medium eggplants
• 1/2 cup light vegetable oil
• 2 cups medium-grain rice (Egyptian rice)

1. In a medium pot, brown onions, garlic, and spices in olive oil. Add chicken and stir.

2. Add 4 cups of water. Bring to boil, then simmer on low heat for 30 minutes.

3. Cut the eggplants whichever way  you like into 1.5 cm thick slices. Arange the eggplant slices in a baking sheet. Brush generously with oil and broil in the oven turning once until both sides are golden. Drain any excess oil.

4. Layer eggplant slices in a deep oven-safe dish. Shred chicken and layer on top of the eggplants. Add the rice distributing it evenly.

5. Gently add 2 1/2 cups of the chicken broth to the oven dish. Bake covered in 375°F (190°C) heated oven for 30 minutes.

6. Remove from oven and let it stand covered for 30 minutes.

7. Place a large serving platter that fits securely on top of the casserole. Carefully flip the casserole over with the platter to transfer its contents upside down into the serving platter.

 
 

Add chicken broth to individual serving if desired.
Serve with yogurt on the side.

COUSCOUS BEL-ASLOOS

PREP: 15 MINUTES ----- COOK: 40 MINUTES ----- SERVINGS: 4-6

A traditional dish of the western region of Libya, Tripoli in particular. Asloos is a plant that grows in that region in the Spring. If you know what it is in English, please leave a comment.

• 1 cup medium grain couscous
• 4 cups chopped broccolini or mustard green
• 1/2 cup water
• 1/2 teaspoon salt
• 2 lb baby carrots or cut carrots (500 gm)
• 1/2 cup olive oil
• 4 tablespoons tomato paste
• 10 cloves garlic
• 1 teaspoon corriander
• 1 teaspoon carawy powder
• 1 teaspoon salt
• 1/4 cup harissa, hot sauce, or pepper paste (optional)
• 1 1/2 to 2 cups water

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Couscous:

1. Boil carrots in water for 45 minutes or untill tender when poked with a fork.

2. Mix couscous with 1/2 cup water and 1/2 tspoon salt. Set aside for 10 minutes.

3. Rub couscous to separate grains and mix in chopped broccolini.

4. Transfer to steamer and steam on top of boiling water for 20 minutes, stirring once.

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Sauce:

1. Heat olive oil, add miced garlic, carawy and corriander. Cook but don't let the garlic color.

2. Stir in tomato paste and add 1 1/2 to 2 cups water and salt.

3. Bring to boil, then simmer on low heat for 30 minutes.

4. Meanwhile, drain and puree carrots in food processer into a smooth paste.

5. Add carrots to the sauce and heat through.

6. Remove sauce mixture from heat and add 1/4 cup lemon juice

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Almost done!

1. Stir half of the sauce mixture into the couscous and broccoli until evenly distributed.

2. Serve into plates and spread some of the remaining sauce mixture on top. Serve the rest of the sauce on the side.

SHARBET HOOT - Fish Soup

PREP: 15 MINUTES ----- COOK: 1 HOUR ----- SERVINGS: 4-6

• 1/2 pound Spanish Mackerel or similar fish (not mild)
• 1 medium onion
• 3 tablespoons olive oil
• 3 tablespoons tomato paste
• 1/2 cup chopped fresh cilantro
• 3 cloves garlic
• 1 teaspoon cumin powder
• 1/4 cup orzo
• 5 cups of water

1. Cook fish in water and salt for 15 minutes

2. In another pot, sautee diced onions in oil, add garlic, cumin, tomato paste, and cilantro.

3. Add 5 cups of the fish broth, bring to boil. Simmer on low heat for 30 minutes.

4. Add orzo and cook for another 10 to 12 minutes

5. Add fish after removing bones and shredding into small pieces.

6. Serve and squeeze lemon to taste.

Best served with sourdough baguette

TABAHEJ HOOT

PREP: 45 MINUTES ----- COOK: 2 HOURS ----- SERVINGS: 4-6

• 2.5 lb Spanish mackerel (about 3 fish)

Marinade:
• 8 cloves garlic minced
• 2 tablespoons olive oil
• 3 tablespoons lemon juice
• 1 teaspoon salt
• 1/4 teaspoon red pepper
• 1 tablespoon cumin powder

Vegetables:
• 3 cups canola oil or light vegetable oil
• 4 medium potatoes
• 2 bell peppers
• 3 zucchinis
• 2 medium eggplants
• 6 jalapenos or hot green peppers

Sauce:
• 6 ripe tomatoes
• 2 tablespoons tomato paste
• 1/2 cup chopped fresh cilantro
• 1 cup water
• 2 tablespoons olive oil

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Marinate Fish:
1. Mix the marinade ingredients together

2. Clean fish, remove heads and tails, and cut into 3 pieces each

3. Pour marinade over fish and marinate covered for about 30 minutes

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Cook Sauce:

1. Dice tomatoes or crush in food processor leaving a coarse texture. Heat oil in a medium pot, add tomatoes paste, crushed tomatoes and cilantro. Bring to boil, then simmer on low heat for 30 minutes.

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Cook vegetables:

1. Peel and cut potatoes into wedges, 1/2 cm thick. Sprinkle with some salt and about 1 tablespoon flour. Flour helps make the vegetable crisp and not so soggy.

2. Heat canola oil in deep frying pan. Add potatoes and lower stove to medium high. Cook until potatoes start turning golden brown. Stir carefully and cook till done. Drain potatoes in a colander.

3. Cut bell peppers and zucchini, and remove stems from jalapeno peppers (do not cut, just pull stems off). Sprinkle with salt and flour and add to frying pan. Stir when halfway done, then transfer to colander.

4. Cut eggplants into half circles, 1 inch thick slices. Sprinkle with salt and flour and add to frying pan. Do not stir till eggplants become firm and golden brown. When done, transfer to colander.

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Almost done!

1. Coat the fish pieces lightly with flour and place in an oven dish. Add vegetables. Mix the remainder of the marinade with the tomatoe sauce and add to the fish and vegetables.

2. Cook covered in 475° F preheated oven for 30 minutes.

KABSA - RICE WITH MEAT

PREP: 15 MINUTES ----- COOK: 1 HOUR 20 MINUTES ----- SERVINGS: 4-6

A traditional, common dish among many Arabs: Arab penninsula, Libya, Middle East

• 6 pieces of lamb with bone
• 1 large onion
• 4 bay leaves
• 6 whole cloves
• 6 whole green cardamoms
• 1 stick of cinnamon
• 1/2 teaspoon carawy seeds
• 2 teaspoon salt
• 1/2 teaspoon crushed black pepper
• 2 tblespoons olive oil
• 2 cups uncooked Uncle Ben's rice
• 1 cup peeled, halved almonds (or slivered)
• 1 cup pine nuts
• 4 tablespoon ghee

1. Cut onion into large wedges (8-10)

2. Heat olive oil in a pot. Add onion, cloves, cardamoms, carawy seeds, and cinnamon. Stir and cook until onion edges start to turn golden yellow. Add meat and stir to coat.

3. Add 6 cups of water, salt and papper to the pot. Bring to boil. Cover and simmer for 50 minutes.

4. Drain broth in a bowl. Move meat to a casserole.

5. Measure 4 cups of the broth in a pot and bring to boil. Add 2 cups of rice and bring back to boil. Simmer covered on low heat for 20 minutes.

6. In a small frying pan, heat ghee and brown almonds till golden. Drain from ghee and sprinkle with some salt. Repeat the same steps for pine nuts. Hide the nuts from your husband or they'll be gone before you serve the food!

7. Serve rice in a plate, garnish with the almonds and pine nuts, and top with meat.

8. Spoon some of the remaining broth over the rice as desired to add flavor and moisture.

For different tasty variations, try substituting chicken or beef for lamb

TAJEEN

PREP: 20 MINUTES ----- COOK: 1 HOUR ---- SERVINGS: 4-6

A traditional Libyan dish--tasty, fast, easy!

• 4-6 pieces 1-inch thick lamb chops
• 5 medium potatoes
• 1 medium onion
• 2 ripe medium tomatoes
• 3 jalapeno or hot peppers
• 4 teaspoons tomato paste
• 3 cups water
• 1/4 cup olive oil
• 1 teaspoon salt
• 1/2 teaspoon crushed black peppers
• 1 teaspoon Libyan spice (or middle eastern 7 spice)

1. Peel potatoes and cut crosswise into 1-inch thick circle

2. Peel and slice onion

3. Dice fresh tomatoes

4. Mix all ingredients together in a large casserole

5. Bake covered in preheated oven at 500°F (250°C) for 30 minutes

6. Lower oven temperature to 425°F (215°C) and bake uncovered for another 30 minutes

7. Broil for 5 minutes or as desired

Serve with spiced rice (coming soon) or with French baguette

SPINACH ORZO

PREP: 15 MINUTES ----- COOK: 20 MINUTES ----- SERVINGS: 4-6

• 1 cup uncooked orzo
• 4 cups firmly packed baby spinach leaves, washed with stems removed, or 1 (10 oz) package frozen, chopped spinach
• 2 medium-to-large onions
• 2 cloves garlic
• 1 teaspoon dried thyme leaves or 1/2 cup chopped fresh cilantro
• 1 teaspoon salt
• 1 teaspoon crushed black pepper
• 2 tablespoon butter

1. Cook orzo according to package directions - usually 10-12 minutes with oil and salt.

2. Meanwhile dice onions and saute in butter in large skillet until golden and slightly brown. Add minced garlic to onions.

3. Add spinach, thyme, salt, and pepper to skillet and saute till spinach is wilted.

4. Drain orzo and rinse then transfer to a dish. Stir in spinach mixture and mix well.

LEMON-HERB HALIBUT

PREP: 30 MINUTES ----- MARINATE: 30 MINUTES ----- BAKE: 20 MINUTES ----- SERVINGS: 4

For tender, juicy fish, marinate no longer then 30 minutes. Marinating longer will make the fish chewy, dry, and tough.

• 4 halibut steaks, 1 inch thick, thawed
• 8 scallions
• 2 vine ripened tomatoes
• 1 bell pepper or zucchini
• 1/2 lemon
• 4 cloves of garlic
• 1 teaspoon dried basil or 3 tablespoons fresh basil leaves
• 1 teaspoon salt
• 1 teaspoon crushed black pepper
• 2 tablespoon cooking olive oil

1. Preheat oven to 400°F (200°C)

2. Slice scallions, squeeze juice of the 1/2 lemon

3. Dice tomatoes and bell pepper into large chunks

4. Peel the garlic and leave whole

5. Combine all ingredients into a large casserole dish and marinate for 30 minutes

6. Bake covered for 15 to 20 minutes

Serve over Spinach Orzo

MEDITERRANEAN CHICKEN CASSEROLE

PREP: 30 MINUTES ----- BAKE: 1 HOUR ----- SERVINGS: ~6

• 3 chicken quarters (legs preferred)
• 4-5 medium potatoes
• 6 shallots (may substitute with pearl onions or small onions)
• 2 tablespoons tomato paste
• 1 lemon
• 8 cloves of garlic
• 1 teaspoon crushed rosemary
• 1 teaspoon salt
• 1 teaspoon crushed black pepper
• 1 tablespoon cooking olive oil

1. Preheat oven to 400°F (200°C)

2. Clean chicken and remove excess fat (leave the skin on)

3. Peel and cut potatoes into 1/2 inch thick circles

4. Peel shallots or onions and garlic

5. Slice 1/2 of the lemon and squeeze the juice of the other half

6. Combine all ingredients in a bowl and mix well to cover evenly

7. Bake covered in the oven for 40 minutes. Remove cover and bake for an additional 20 minutes. Broil for 5 minutes if needed.