Caprese Asparagus Salad is an amazing summer side dish, perfect with grilled salmon or grilled chicken. If you are looking for a delicious, yet quick side dish to make, Caprese Asparagus salad topped with Mozzarella cheese, cherry tomatoes and a balsamic glaze is the answer!

Caprese Asparagus Salad

I still can’t believe it is finally summer time here in NY! And I’m absolutely loving it! I’ve been enjoying all of the summer side dishes, like this asparagus salad. Today, I’m sharing with you another favorite simple asparagus recipe: Caprese Asparagus Salad.

If you are looking for a delicious, yet quick side dish to make, Caprese Asparagus Salad topped with Mozzarella cheese, cherry tomatoes, fresh basil and a balsamic glaze is definitely the answer!

If you are looking for a delicious, yet quick side dish to make, Caprese Asparagus salad topped with Mozzarella cheese, cherry tomatoes and a balsamic glaze is the answer!

How Long to Bake Asparagus? 

About 10 to 15 minutes at 400 degrees. Here are some simple steps to to perfectly cook these green stalks:

  • Prep: Cut off the woody ends of the asparagus and toss away. Arrange the asparagus stalks on a foil or parchment paper-lined baking sheet.
  • Season:Toss the asparagus with olive oil and black pepper to coat. 
  • Bake: Bake at 400 degrees for about 10 minutes. Add cheese, bake for another 5 minutes. You know your Asparagus are ready, when the largest stem is fork tender. 
Caprese Asparagus Salad is an amazing summer side dish, perfect with grilled salmon or grilled chicken. If you are looking for a delicious, yet quick side dish to make, Caprese Asparagus salad topped with Mozzarella cheese, cherry tomatoes and a balsamic glaze is the answer!

Caprese Asparagus Salad

Yield: 4
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes

If you are looking for a delicious, yet quick side dish to make, Caprese Asparagus salad topped with Mozzarella cheese, cherry tomatoes, fresh basil and a balsamic glaze is the answer!

Ingredients

  • 1 lb asparagus- stalks trimmed
  • 4 tbsp olive oil
  • salt to taste
  • 1 tsp Black pepper
  • 2 cups cherry tomatoes- halved
  • 1 1/2 cups shredded Mozzarella cheese
  • 2 tbsp Fresh basil- chopped
  • Balsamic glaze- for garnish

Instructions

    1. Preheat oven to 400 F.
    2. Line a baking pan with a foil and spray with non-stick cooking spray.
    3. Arrange the asparagus on one side of the baking sheet in a row on one side of the baking pan.
    4. Arrange the cherry tomatoes in a row on the other side of the pan. If you are looking for a delicious, yet quick side dish to make, Caprese Asparagus salad topped with Mozzarella cheese, cherry tomatoes and a balsamic glaze is the answer!
    5. Drizzle the top of the asparagus and cherry tomatoes with olive oil, salt and pepper.
    6. Place the sheet pan in the oven and cook for 10 minutes.
    7. Remove the baking sheet from the oven and top the asparagus with the shredded Mozzarella cheese. I used Mozzarella balls cut into small pieces. If you are looking for a delicious, yet quick side dish to make, Caprese Asparagus salad topped with Mozzarella cheese, cherry tomatoes and a balsamic glaze is the answer!
    8. Place back in the oven and continue to cook until the cheese is melted. This will take about 5 minutes.
    9. Remove the baking sheet from the oven and place the asparagus on a serving plate. Top the asparagus with tomatoes. I arrange the tomatoes to cover the melted.
    10. Add a coat of fresh basil over the tomatoes.
    11. Drizzle the balsamic glaze on top and serve.
    12. Enjoy!

Notes

Raspberry Balsamic Glaze is my favorite for this recipe, but any other regular balsamic glaze will work just fine.

 

This  Avocado hummus recipe is quick and easy to make, super-smooth and creamy, and I think that it tastes even better than the traditional Hummus recipe. In the end, there is nothing you cannot improve by throwing in an avocado.

Avocado Hummus Recipe

This  Avocado Hummus Recipe is quick and easy to make, super-smooth and creamy, and I think that it tastes even better than the traditional Hummus Recipe. In the end, there is nothing you cannot improve by throwing in an avocado.

Avocado Hummus Recipe uses the same main ingredients that make up traditional hummus like tahini, lemon juice, and garlic . The avocado just adds extra flavor and smoothness.

Avocado Hummus Recipe uses the same main ingredients that make up traditional hummus like tahini, lemon juice, and garlic . The avocado just adds extra flavor and smoothness.

 

This  Avocado hummus recipe is quick and easy to make, super-smooth and creamy, and I think that it tastes even better than the traditional Hummus recipe. In the end, there is nothing you cannot improve by throwing in an avocado.

Avocado Hummus Recipe

Yield: 6
Prep Time: 5 minutes
Total Time: 5 minutes

Ingredients

  • 1 (15 oz) can chick peas, rinsed and drained
  • 2 medium ripe avocados , cored and peeled
  • 1/4 cup tahini paste
  • 1 large lemon- squeezed (about 4 tbsp)
  • 1 clove garlic , peeled
  • 3 tbsp olive oil for serving
  • 1 tsp salt or to taste
  • paprika powder for serving- optional

Instructions

    1. Rinse canned chickpeas under cool, running water. 
    2. Reserve about 10 whole chickpeas in a small bowl, for decorating later. 
    3. In your food processor, pulse washed chickpeas, tahini, lemon juice, salt and garlic until smooth, about 2 minutes.
    4. Scrape the sides and bottom of the food processor with a spoon and add avocados, then pulse a little bit more, until smooth and creamy- about 1-2 minutes.
    5. If your hummus is too thick, blend 1-2 extra tablespoons of cold water into your hummus until reaching your desired consistency.
    6. Taste and adjust the seasoning: Extra pinch of salt or a little extra lemon juice.
    7. Transfer avocado hummus to a serving plate. 
    8. Decorate with reserved whole chickpeas.
    9. Serve topped with drizzle of olive oil and a light sprinkle of paprika powder.
    10. Enjoy!

Notes

You can find my traditional Hummus recipe here!

Vegetarian stuffed grape leaves is a mixture of short-grain rice tomatoes, parsley, mint, onions, lemon juice and olive oil. 

Vegetarian Stuffed Grape Leaves

Vegetarian Stuffed Grape Leaves is a mixture of short-grain rice, tomatoes, parsley, mint, onions, lemon juice and olive oil. Every culture makes vegetarian stuffed grape leaves differently, but this is the Lebanese recipe that I follow and it is awesome!

Vegetarian stuffed grape leaves make the healthiest snack or side dish. Use fresh grape leaves, if you have some, because they are more tender, but the jarred variety works fine. If you decide to use the jarred type, Orlando brand is my favorite. You can find them at any Mediterranean grocery store.

Vegetarian stuffed grape leaves is a mixture of short-grain rice tomatoes, parsley, mint, onions, lemon juice and olive oil. 

The freshly made stuffing mixture will be overly salty and sour (if you decide to taste), however after cooking and rolling the final product should come out just right!

Vegetarian Stuffed Grape Leaves is a mixture of short-grain rice, tomatoes, parsley, mint, onions, lemon juice and olive oil.

Vegetarian Stuffed Grape Leaves

Yield: 4
Prep Time: 40 minutes
Cook Time: 25 minutes
Total Time: 1 hour 5 minutes

Ingredients

  • 40 grape leaves (small-medium size)
  • 1 cup short-grain rice
  • 2 cups parsley- Finely chopped with stems removed
  • 2-3 ripe tomatoes- finely diced
  • 1 small onion- finely chopped
  • 1/2 cup fresh mint ( if available or dried)
  • 1 tbsp salt or to taste
  • 1 large lemon- squeezed
  • 3 tbsp olive oil
  • 1 large potato ( peeled- sliced into circles)

Instructions

TO MAKE THE STUFFING:

In large mixing bowl, combine parsley, mint, tomatoes, onions, rice, salt, lemon juice and olive oil.

TO PREPARE THE GRAPE LEAVES:

  1. Soak and rinse the jarred grape leaves with fresh water to get rid of any preservatives.
  2. Spread out your grape leaves on tray with rough side facing upwards, remove their small stems and get ready to roll!
  3. Add one tbsp olive olive oil to the bottom of a non-stick saucepan and arrange a layer of circled cut potatoes.

TO ROLL THE GRAPE LEAVES:

  1. Work with one grape leaf at a time, by adding one heaping table spoon of the mixture to the grape leaf; leaving 1 cm gap on each side.
  2. Fold both short edges first, 1/3rd of the way.
  3. Then roll the long edge from the top through the end of the leaf. (See step by step picture).
  4. A good grape leaf roll needs to be tight so that it doesn’t break apart during cooking.
  5. Place each rolled grape leaf in the bottom of the saucepan over the potatoes tightly side by side. You will form a few layers.
  6. Pour any remaining juice from the mixture (you should have plenty), but if not add add extra water until the stuffed rolled grape leaves are almost covered.
  7. Add a small (microwave-safe) plate on top of the stuffed grape leaves, facing downwards and leave in pot while cooking. The plate will keep the grape leave rolls in one place holding them tightly together.
  8. Cover the pot and cook on medium until it starts boiling, then reduce to low heat and simmer for about 25 minutes.

How to roll vegetarian stuffed grape leaves

TO SERVE:

  1. Let cool for a least half hour.
  2. Remove the the microwave-safe plate.
  3. Carefully take the grape leaves out one at a time and arrange them on your serving plate.
  4. Add slices of lemon and enjoy!
  5. Check out this other traditional vegetarian Lebanese dish!

Simple shrimp Salad with avocado and balsamic dressing. Very quick to prepare.

Simple Shrimp Salad

By far the most delicious shrimp salad that I’ve ever made! You will love this simple shrimp salad made with cooked shrimp tossed in with vegetables and balsamic dressing.

Simple shrimp Salad with avocado and balsamic dressing. Very quick to prepare.

This shrimp salad can be served as a side dish but is also perfect as a main course for lunch or dinner. I used fresh medium sized raw shrimp, but you can use frozen bags. Just make sure to thaw the shrimp as directed on the package (usually overnight in the refrigerator in a colander with a bowl underneath; or more quickly in a colander under running cold water if you decide to make it the same day).

Serves: 4 people

Ingredients:

For the salad:

  • 3 to 4 medium sized tomatoes, chopped
  • 2 avocados, peeled, pitted and sliced
  • 1 medium romaine lettuce (5 to 6 cups chopped)

For dressing:

  • 1/2 cup balsamic vinegar
  • 1 tsp salt or to taste
  • 3 tbsp olive oil

For the shrimp:

  • 1 lb raw shrimp, peeled and deveined
  • 1 tbsp butter
  • 1 tsp black pepper
  • pinch of salt

Instructions:

  • For shrimp: In a large non-stick pan over medium high heat, swirl in 2 Tbsp butter. Once butter stops sizzling, add shrimp in a single layer, add a pinch of salt and let cook for about 2 minutes on each side or until each side turns pink. Set aside to cool. Shrimp cooks quickly!
  • For dressing: In a medium bowl, whisk in balsamic vinaigrette, salt and olive oil until the dressing thickens and an emulsion forms. Taste and adjust quantities as desired.
  • For salad:
    • In a large bowl, mix in all the already chopped vegetables.
    • Slowly drizzle the dressing and mix gently until all the vegetables are covered well.
    • Add the shrimp and toss to coat.
    • Drizzle balsamic glaze and serve. (optional)

Yum Yum! Everything about this shrimp salad is good!

 

Olive and cheese stuffed bread is made out of small bread rolls, each stuffed with mozzarella cheese and one pitted olive.

Olive and Cheese Stuffed Bread

The name of this recipe in Arabic translates to “beehive” in english. Olive and cheese stuffed bread is made out of small bread rolls, each stuffed with mozzarella cheese and one pitted olive. These small rolls are then placed on a round baking tray as close to each other as possible.

I use a 10 inch diameter baking tray, which makes around 30 small buns.

Olive and cheese beehive. Delicious Lebanese side dish or breakfast. Dough rolls stuffed with cheese and olives to form beehive shaped roll.

 

Ingredients:

For dough mixture:

  • 2 1/2 cups all-purpose flour
  • 1/2 tsp baking powder
  • 1  tsp instant yeast
  • 1 1/2 tsp sugar
  • 1/4 tsp salt
  • 1/4 cup vegetable oil
  • 1 cups milk (warm)

For the filling:

  • 5 mozzarella sticks (each one cut into small pieces – a total of 30 pieces)
  • Around 30 pitted olives

Directions:

To make the dough:

  1. In a large bowl with lid, add flour, salt, sugar, yeast and baking powder – Mix very well.
  2. Warm up the milk and add it to the flour mixture.
  3. Add the vegetable oil.
  4. Knead till the dough becomes smooth and soft.
  5. Roll it into a ball and cover it with 1 tbsp of olive oil.
  6. Cover the ball-shaped roll with a plastic wrap and cover the bowl with its lid.
  7. Stick the dough in the oven or keep it in a warm place covered with a thick towel for it to rise for 1.5 hours.

To Make the Bread Rolls:

  1. Once the dough rises, divide it into 30 small pieces.
  2. Using the palm of your hand flatten each individual dough ( I usually will flatten and fill one piece at a time, but you can consolidate tasks by flattening all pieces then filling and closing all pieces)
  3. Fill each piece of dough with cheese and an olive
  4. Pull up the sides of the rolled out dough and wrap around the filling, pinching it to close at the top. Using your palms roll out into smooth balls.
  5. Pre heat oven to 350 F.
  6. In greased 10 inch diameter tray, arrange the cheese and olives filled balls as close to each other as possible. (It will look like a beehive).
  7. Bake for about 25-30 minutes or until  lightly golden brown.
  8. Serve warm and enjoy!

 

 

 

Homemade Labneh Dip Recipe

Labneh is a very popular Lebanese yogurt cheese dip. It is basically made out of two ingredients, milk and Greek yogurt. To make Labneh, you first have to make your own yogurt.

Labneh- Lebanese yogurt cheese dip made out of milk and yogurt. This recipe includes making yogurt from scratch then transforming it to Labneh. #Labneh #Labnehdip #yogurt #yogurtcheese

 

Ingredients to make yogurt:

  • 1/2 gallon whole milk
  • 1/2 cup plain Greek yogurt

Directions for making yogurt:

  1. Pour milk into 3 quart pot with lid (don’t cover) and set over high heat- stir occasionally
  2. Bring milk to boil- stir frequently as the milk starts to heat to make sure the bottom doesn’t scorch and the milk doesn’t boil over.
  3. Set the milk aside on a thick wrappable blanket or big towel ( Don’t move or disturb the pot until milk turns into yogurt)
  4. Let the milk cool until it’s just warm to touch prior to adding the Greek yogurt.  To determine if the milk is the right temperature you can either use a thermometer (112°F to 115°F), or the time-tested pinkie finger method.  Dip your pinkie finger in the warm milk and try to count off 10 seconds.  If you can tolerate the heat for 10 second, it’s time to add the yogurt.
  5. Thin the yogurt with milk by scooping out one cup of warm milk with a measuring cup and adding it to  the Greek yogurt. Whisk until smooth and the yogurt is dissolved in the milk.
  6. Pour the thinned yogurt into the warm milk while whisking gently ( only a few whisks)
  7. Cover the pot with its lid and wrap the pot with a thick blanket; add another blanket on top too ( to keep the milk warm as it sets – ideally around 110°F)
  8. Wait for the the yogurt to set for at least 6 hours without touching it. ( I leave mine overnight)
  9. Mover the yogurt pot to the fridge
  10. Now you have yogurt!

To make Labneh:

  1. Line a colander with a linen cloth or several layers of cheese cloth
  2. Place the lined colander into another bowl. The second bowl severs as a drainage basin.  Make sure the colander sits in high in the bowl, leaving space for the drained fluid to collect below the colander.
  3. Pour the yogurt mixture into the lined colander.
  4. Cover gently with the overhang of the linen cloth
  5. Drain for 24 to 48 hours in the fridge.
  6. To serve, scoop Labneh into a serving a bowl, mix with 1/2 tsp salt or to taste in a bowl and top with extra virgin olive oil.
  7. Spread on a toast or eat with pita chips and enjoy!

Notes:

  1. Store Labneh in an air-tight container in the fridge.
  2. Always make sure the Labneh is topped with oil before storing.
Spinach pies are one of my favorite Lebanese snacks. I could eat them everyday! Spinach pies, or Fatayer bl Sabanekh, is a popular breakfast dish or side/appetizer dish in Lebanon. Spinach pies make a perfect portable snack, you can pack them in your kid’s lunch box or eat them on the go.

Spinach Pies

Spinach pies are one of my favorite Lebanese snacks. I could eat them everyday! Spinach pies, or Fatayer bl Sabanekh, is a popular breakfast dish or side/appetizer dish in Lebanon. Spinach pies make a perfect portable snack, you can pack them in your kid’s lunch box or eat them on the go.

The pie filling is a combination of spinach and onions, seasoned with salt sumac. Sumac is the basic ingredient to this recipe. You can feel free to experiment with this recipe a bit, for example by adding some feta cheese to the filling if you want.

Spinach pies are one of my favorite Lebanese snacks. I could eat them everyday! Spinach pies, or Fatayer bl Sabanekh, is a popular breakfast dish or side/appetizer dish in Lebanon. Spinach pies make a perfect portable snack, you can pack them in your kid’s lunch box or eat them on the go.

Spinach pies are one of my favorite Lebanese snacks. I could eat them everyday! Spinach pies, or Fatayer bl Sabanekh, is a popular breakfast dish or side/appetizer dish in Lebanon. Spinach pies make a perfect portable snack, you can pack them in your kid’s lunch box or eat them on the go.

Spinach Pies

Yield: 6
Prep Time: 10 minutes
Cook Time: 20 minutes
Additional Time: 30 minutes
Total Time: 1 hour

Ingredients

For the Dough

  •  3 cups all-purpose flour
  •  1 cup whole wheat flour
  • 1 cup warm milk (heat it in microwave for a 20 seconds or so)
  • 2 tsp sugar
  •  2 tsp active dry yeast  or one package active dry yeast
  • 3 tbsp warm water
  • 1 tsp salt
  • 1/2 cup vegetable oil

For the Filling

  • 2 large onions – Cut into fine pieces
  • 1 tbsp salt
  • 2 lbs spinach – Chopped into small pieces
  • 1/4 cup sumac
  • 1/3 cup extra virgin olive oil

Instructions

    Preparing the Dough:

    1. In a small bowl, combine warm water, sugar and yeast. Set aside for 10 minutes to foam.
    2. In a large mixing bowl with a lid, combine flour, salt, warm milk and vegetable oil.  Work the mixture with your hands.
    3. Pour in the yeast mixture and continue mixing until a soft dough forms.
    4. Continue kneading the dough until its feels elastic, smooth, and no longer sticks  to my hands, this step will take about 5 minutes.
    5. If after kneading, the dough is still too sticky for you, you can sprinkle just a tiny bit of flour and knead some more.
    6. Shape the whole dough into a round shaped dough.
    7. Pour 1 tbsp olive oil on dough and spread it so the whole top of the dough is covered with oil evenly.
    8. Cover the dough with a piece of seal plastic wrap and close the bowl with its lid.
    9. Wrap container with a large blanket and leave to rise for about 2 hours.

Prepare stuffing mixture:

  1. In a large bowl, add spinach, onions, salt, sumac and olive oil- mix well. The mixture will be overly salty and sour ( if you decided to taste), however after baking the final product should come out just right 😉

Preparing the pies:

    1. Preheat the oven to 350 ° F.
    2. Divide the dough in half, covering one half with a plastic wrap.
    3. On your counter top or your working area, sprinkle some flour and roll the first half of the dough until thin ( about 1/16 to 1/8 of an inch).
    4. Use a 6 inch wide circle cutter to cut out the dough into circles (glass cups work great).
    5. Add 1 tablespoon filling in the center of each circle.
    6. Pinch together 3 edges of the circle over the center of the filling to form a triangular-shaped pie. Start by pinch two sides of each circle together and bringing the third edge a bit up to the center to close.
    7. Arrange the stuffed pies in a single layer onto a baking tray sprayed with cooking oil.
    8. Bake until golden, 15-20 minutes.
    9. Repeat the process with the remaining circles and the remainder of the dough.
    10. Let cool, serve and enjoy! 🙂                                 

Notes

Any leftover spinach pies can be stored in an airtight container in the fridge for around a week, or can be frozen for about 2-3 months.

 

How to make pinach pies fatayer

 

Green beans with tomatoes or Loubia B'Zeit, is a very popular Middle Eastern side dish. In this dish,  green beans and ripe tomato sauce are braised in olive oil and tomato sauce with onions and garlic until tender

Green Beans with Tomatoes (Loubia B’Zeit)

Green beans with tomatoes or Loubia B’Zeit, is a very popular Middle Eastern side dish. In this dish, green beans and ripe tomato sauce are braised in olive oil and tomato sauce with onions and garlic until tender.

Loubia B’Zeit dish is typically served at room temperature, but it is just as yummy if served warm.

If you can’t find fresh green beans, you can always replace them with frozen green beans. I found that Italian cut green beans works best with this recipe.

Green beans with tomatoes or Loubia B'Zeit, is a very popular Middle Eastern side dish. In this dish,  green beans and ripe tomato sauce are braised in olive oil and tomato sauce with onions and garlic until tender

Green beans with tomatoes or Loubia B'Zeit, is a very popular Middle Eastern side dish. In this dish,  green beans and ripe tomato sauce are braised in olive oil and tomato sauce with onions and garlic until tender

Green Beans with Tomatoes (Loubia B'Zeit)

Yield: 4
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes

Ingredients

  • 2 pounds green beans- Cut into 2 inch pieces- Fresh or Frozen
  • 3 ripe tomatoes, diced
  • 10 garlic cloves. ( I leave 5 as whole, and slice 5 into round shaped pieces)
  • 1 large onion, chopped finely
  • 2 tbsp tomato sauce
  • 2 tablespoons olive oil
  • 1 tsp salt or to taste
  • 1/2 cup water

Instructions

    1. In a large pot, heat olive high over medium high heat and saute onion and salt until translucent, about 10 minutes, stirring frequently.
    2. Add garlic and stir well.
    3. Stir in green beans for 2 minutes.
    4. Add 1/2 cup warm water.
    5. Bring to a boil then reduce heat to low. Simmer until beans are tender, about 20 minutes.
    6. Add diced tomatoes and  tomato paste - stir well and bring to a boil. Reduce heat to low and cook for an additional 10-15 minutes stirring occasionally until beans are fully cooked (beans will become tender and change in color from dark to light green).
    7. Remove from heat and set aside to cool down.
    8. Serve with pita bread and enjoy!
Here are more vegetarian recipes

Za'atar manaqish is a very popular traditional Lebanese pita bread spiced with a special ground dried thyme seasoning (Za'atar).

Za’atar Manaqish

Za’atar manaqish is a very popular traditional Lebanese pita bread spiced with a special ground dried thyme seasoning (Za’atar). My mom, who is a very good cook, gave me this recipe. It stores well, works great as a quick breakfast, brunch, or appetizer, and is one of my kid’s favorite snacks. I always have some stored in the freezer as a back up in case there is a fuss over dinner. My kids call it Pizza!

Za'atar manaqish is a very popular traditional Lebanese pita bread spiced with a special ground dried thyme seasoning (Za'atar). #Zaatar manaqish #zaartar #Lebanese pie

Making the za’atar manaqish dough is not hard to do, but takes some time to prepare. After making the dough, you have to shape the dough into small balls, roll each ball flat, and then press on each one by your fingertips to sculpt little dips for the topping to sit in. Then you add the za’atar topping and bake.  Za’atar topping is a combination of two ingredients: Za’atar seasoning and extra virgin olive oil blended together.

Yields 12-15

Ingredients:

  • For Dough
    • 3 cups all-purpose flour
    • 1 cup whole wheat flour
    • 1 cup warm milk ( I heat in microwave for a few seconds)
    • 2 tsp sugar
    • 2  tsp active dry yeast (one package active dry yeast)
    • 3 tbsp warm water
    • 1 tsp salt
    • 1/2 cup vegetable oil

Directions:

To make the dough: 

  1. In a small bowl, combine warm water, sugar and yeast. Set aside for 10 minutes to foam.
  2. In a large mixing bowl with lid, combine flour, salt, warm milk and vegetable oil.  Work the mixture with your hands.
  3. Pour in the yeast mixture. continue hand mixing until soft dough forms. I mix until dough feels elastic, smooth, and no longer sticks  to my hands (If after mixing, the dough is still too sticky for you, you can sprinkle just a tiny bit of flour).
  4. Shape the whole dough into a big ball.
  5. Pour 1 tbsp olive oil on ball-shaped dough and spread.
  6. Cover the dough with a piece of seal plastic wrap and close with lid.
  7. Wrap container with a large blanket and leave to rise for about 4 hours.
  8.  Briefly knead your amazing home made dough and form into 12 small balls.
  9. Arrange on lightly floured surface and sprinkle some flour on top too.
  10. cover again with a piece of plastic wrap and leave to rise for another 30 minutes.

To make the za’atar manaqish:

  1.  mix together the za’atar seasoning and olive oil in a small bowl.
  2. Preheat the oven to 400 ° F.
  3. Spray baking tray with cooking oil and set near you.
  4. Form the za’atar manaqish by flattening the dough balls  into small circles about 5 inches in diameter with your fingertips.
  5. Press on each one by your fingertips to sculpt little dips for the topping to sit in.
  6. Add about 1 tbsp za’atar topping in the middle of each flattened circle, leave a very narrow border around.
  7. Arrange manaqish circles on the sprayed baking tray (Line manaqish up, leave 1 inch between each one).
  8. Bake at 400° F heated-oven for 7 to 8 minutes or until the dough is slightly browned on bottom and edges.
  9. Remove from heat and set aside for a few minutes to cool down and allow topping to dry and settle into dough.
  10. Serve za’atar manaqish warm or at room temperature with some cucumbers and tomatoes.
  11. Enjoy!

 

If you make this, leave a comment 🙂 and check out this other popular Lebanese spinach pies recipe !

 

Homemade hummus is very easy to make and it tastes so much better than those that you buy at the grocery store. In my homemade hummus recipe, I use tahini or sesame seeds paste. You can use canned chickpeas or loose chickpeas seeds.

Homemade Hummus Recipe

Homemade hummus is very easy to make and it tastes so much better than those that you buy at the grocery store. In my homemade hummus recipe, I use tahini or sesame seeds paste. You can use canned chickpeas or loose chickpeas seeds. If you decide to use loose chickpeas, make sure to read: How to get the loose chickpeas ready for cooking section before you start.

 

Homemade hummus is very easy to make and it tastes so much better than those that you buy at the grocery store. In my homemade hummus recipe, I use tahini or sesame seeds paste. You can use canned chickpeas or loose chickpeas seeds.

 

Ingredients: 

1 1/2 cups chickpeas, cooked and drained
1 large fresh lemon juice
1/4 cup well mixed tahini paste
1 small garlic clove, minced
Salt to taste
3 tbsp extra-virgin olive oil, for serving
2 to 3 tablespoons (30 to 45 ml) water
Dash ground paprika, for serving – optional

 

Directions: 

How to get the loose chickpeas ready for cooking:

 

Place the loose chickpeas in a large bowl and cover with several inches of water to allow for expansion and soak overnight.

How to cook the chickpeas:

  1. Drain the water and rinse before cooking
  2. Add them to a large pot
  3. Cover with water
  4. Add 1 tsp salt
  5. Boil on medium law, until fully cooked (about 1 hour)

How to make the Hummus:

  1. Rinse canned chickpeas under cool, running water.
  2. Reserve about 10 whole chickpeas in a small bowl, for decorating later.
  3. In your food processor, pulse washed chickpeas, tahini, lemon juice, salt and garlic until smooth, about 2 minutes.
  4. Scrape the sides and bottom of the food processor with a spoon , then pulse a little bit more, until smooth and creamy- about 1-2 minutes.
  5. If your hummus is too thick, blend 1-2 extra tablespoons of cold water into your hummus until reaching your desired consistency.
  6. Taste and adjust the seasoning: Extra pinch of salt or a little extra lemon juice.
  7. Transfer hummus mixture to a serving plate.
  8. Decorate with reserved whole chickpeas.
  9. Serve topped with drizzle of olive oil and a light sprinkle of paprika powder.
  10. Enjoy!

Note:

Left overs can be frozen for future use.

 

Best homemade hummus recipe that uses tahini. #homemade #hummus #vegetarian #lebanesefood #easyrecipe


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