Burghul Pilaf ~Lebanese style

London is hosting the 2012 Olympics and at the same time My favourite recipes -Take a break magazine are hosting the recipe Olympics. In  Issue 9 August  they announced their GOLD, SILVER AND BRONZE medal RECIPE WINNERS from all the entries that were submitted for the august issue. The theme was to submit a recipe from any country that was participating in the Olympics, I chose this Bulgar wheat Pilaf to represent Lebanese cuisine and I am so exited to find out that this recipe has won  wait for it................

"THE GOLD MEDAL"

Thank you  My favourite recipe -Take a break for this  gold medal.

A delicious one pot meal with aromatic middle eastern  flavours.

Ingredients:

120 g / 4 oz bulgar wheat
300ml water
120 g / 4oz cooked chick pea chick peas
120 g/ 4 oz red/ green peppers finely diced
1 red onion finely diced
1 clove garlic finely minced
1 teaspoon ground cumin
1 teaspoon cinnamon powder
1/2 teaspoon turmeric powder
1 teaspoon salt
1/2 teaspoon chilli flakes
2 tablespoons Lemon juice
10 dried apricots cut into small pieces
1 tablespoon finely chopped coriander
1 green chilli finely chopped.
2 tablespoons olive oil.


Method:
1. Heat the olive oil in a large pan, when it is hot add the onions and garlic and sauté until onions are almost translucent.
2. Add the peppers and chick peas followed by the spices, cinnamon, salt, cumin powder, chilli flakes and turmeric, and green  chilli and  sauté the mixture for 2-3 minutes longer.
3. Wash the bulgur wheat and drain, add it to the vegetable mixture .
4. Add the water and bring to boil, once the mixture comes to boil reduce heat .cover and cook  on lowest flame for 15 minutes.
5. After 15 minutes turn off heat and leave covered for another five minutes.
6. Remove the lid and fluff up the bulgur wheat pilaf with a fork.
7. Stir in half the apricots and transfer the pilaf to a serving dish.
8. Garnish with remaining apricots and fresh coriander.

 Serve with mint yoghurt.

You may like:
Lebanese Rice

Submitting to :
Lets Cook with Fruits Event by simply.food

RIZ BI DFEEN ~ Lebanese Rice with Chickpeas

Savoury rice with chickpeas  and with the added sweetness of apricots .

Ingredients:

30g /1 oz vermicelli
120g / 4 oz basmati rice
120g precooked white chick peas
240 ml  boiling water
12 dried apricots cut into quarters
1 small onion finely diced
1 teaspoon salt
1/2 teaspoon white pepper powder
1 stick cinnamon
1 tablespoon fresh chopped coriander
2 tablespoons sunflower oil.

Method:

1. Wash the rice and soak in cold water for 30 minutes.
2. In a pan add the oil when it is hot add the cinnamon  followed by the onions and sauté until translucent.
3. Add the vermicelli to the onions and sauté until  slightly golden  in colour. Drain and add the rice to the onions  and vermicelli and sauté for 2-3 minutes more.
4.Add the salt and pepper  half  the apricots followed by  240 ml boiling water.Stir.
5. Bring the rice to boil , once it is boiling reduce the heat to lowest setting , cover the pan and cook for 25 minutes.(Do not open pan lid in that time)
6.After 25 minutes open the lid and fluff the rice up with a fork. Transfer it to a serving dish.
Garnish with the remaining apricots and fresh chopped coriander.
Serve  with vegetable stew.

There are many variations in making rice dishes in the Middle East, you may like to try this lovely Reshteh Polow recipe from Persia.

You may like;
Fattoush Salad

Submitting to:
Flavours of Lebanon, event by simply.food guest hosted by Sara' Corner

Fattoush-Lebanese peasant Salad

Fattoush is a simple but tasty salad that is commonly known as peasants salad in Lebanon.It is given this name because it is made from any seasonal vegetable that is readily  available and its very easy to make but absolutely delicious to eat. The original recipe of Fattoush can be found here.

Ingredients:

2 Man'ooshe breads
1 tablespoon olive oil
1/2 tablespoon garlic paste
1 carrot grated
120 grams/ 4 oz cooked sweet corn
120 grams/ 4 oz diced cucumber
2 medium tomatoes finely diced
1 red onion finely diced
red and green bell peppers finely diced
2 leaves iceberg lettuce finely shredded
2 tablespoons fresh coriander finely chopped
6 small red radish diced

Dressing:
1/2 tablespoon sumac
1 teaspoon thyme
1 teaspoon salt
2 tablespoons lemon juice
2 tablespoons pomegranate molasses (I used honey instead )
1 tablespoon garlic paste
1 tablespoon olive oil
1/4 teaspoon chilli flakes

Method:

1. Mix 1/2 teaspoon garlic paste with 1 tablespoon olive oil and brush this on the man'ooshe flat breads.
2. Place them under a hot grill for 1-2 minutes until crispy.
3. Remove from the grill and cut into 1 inch squares and keep aside.
4. In a jar add the olive oil, garlic, salt, chilli flakes, honey,thyme, sumac powder and lemon juice and mix well. Keep aside
5. In a large bowl add the  carrot, bell peppers, lettuce, sweet corn,onions, cucumber, radish, coriander  and tomatoes and toss together.
6. Add the grilled toasted man'ooshe bread and pour over the prepared dressing. Toss well and serve immediately.

Submitting to:
Flavours of Lebanon, event by simply.food guest hosted by Sara' Corner

Man'ooshe Lebanese Flat bread

Man'ooshe is a Lebanese flat bread that is widely available in every street bakery in Lebanon. It is commonly served with a spread  called Za'tar made from sumac, sesame seeds and salt and topped with tomatoes , onions and salads of choice wrapped up and enjoyed.The man'ooshe can also be used  as a pizza base and topped with your favourite cheese and toppings.
The authentic recipe for the man'ooshe can be found here. I have adapted the recipe to suit my taste.

Ingredients:

500 g / 16 oz plain purpose flour
1 teaspoon salt
1 teaspoon sugar
1 teaspoon quick yeast
250 ml hand hot water
1 tablespoon olive oil
1 teaspoon garlic paste
1 tablespoon fresh coriander finely chopped.

Ingredients for za'tar:


1 teaspoon  thyme leaves,
1tablespoon sesame seeds,
pinch of salt
1/2 tsp red chilly flask,
2 to 3 tbsp olive oil

Method:

Mix all ingredients to make a spread.

Method:

1. In a bowl combine the flour,salt, yeast and sugar and mix well.
2. Add water a little at a time and make a dough that is soft and pliable.
3.Transfer the dough onto a flat floured surface  and knead for 2-3 gradually  adding the oil.
4. Return the dough to the bowl rub with oil and cover with a tea towel and leave it in a warm place for the dough to rise for 2-3 hours.
5. Once the dough has risen, knock the air out remove it from the bowl onto a floured surface, add the garlic paste and fresh coriander and knead again for 2-3 minutes.
6. Dive the dough into 12 pieces and roll each out into a 8 inch diameter flat bread.
7. Heat a skillet and place the flat bread on it, cook for 2-3 minutes and then flip it and cook for 2-3 minutes more until brown spots appear on it.
8. Remove from skillet and keep wrapped in a clean tea towel and repeat for rest of dough.
9. Serve spread with za'tar or plain with curry of choice or as pizza base.

You can check out how to make Man'ooshe with za'tar here.

Submitting to:
Flavours of Lebanon, event by simply.food guest hosted by Sara' Corner

Baked Falafels ~ Blog hop Wednesday 9th May 2012

This is my entry for Blog Hop Wednesday started by Radhika of Tickling Palates. Its a beautiful concept where not only do you get to make new  blogger friends, cook from their blogs but in return they visit your blog and try out your recipes too.

This recipe is from Swetha of Our Cherished World.The blog has lots of mouthwatering  recipes and I was spoilt for choice in choosing one .For blog hop I selected the Baked Falafel  recipe  sounded very healthy as the falafels were baked rather than fried. I only made slight changes in the recipe, the changes being that I omitted the mint and replaced the whole wheat flour with corn flour. To make the falafel s a complete meal I served them in a platter with Chickpea houmous, sweet red pepper chilli sauce, salad and pitta bread. The Original recipe can be found here.

Spicy and crispy bite size falafels served  in toasted whole wheat pitta bread and garnished with salad.

Ingredients:

Ingredients
480 g/ 16 oz precooked white chickpeas
2 Green chillies finely chopped
4 tablespoons fresh coriander leaves finely chopped
1 tsp Cumin Powder
1 tsp Coriander Powder
1 tsp Chilli Powder
1 tbsp Ginger Paste
2 tbsp corn flour
1 tsp Baking Powder
1.5 teaspoons salt
2 tablespoons lemon juice
Oil to grease baking tray.

To serve:
4 wholewheat pitta breads
Sweet red pepper chilli sauce
Lemon Hummus
Finely shredded lettuce, grated carrot, diced cucumber, thin red onion slices and tomato slices.

Method
1.Pre heat the oven to 200 degrees C/ 400 degrees F
2.In a food blender add the chickpeas, salt, chilies, coriander powder, chilli powder, baking powder  and lemon juice and grind the chickpeas to form a coarse texture. (You should be able to see some pieces of chickpeas in the mixture)
3. Transfer the coarsely ground chickpea mixture to a bowl, add the chopped coriander and corn flour and mix well.
4. Pinch small lime size balls and form round patties.
5. Line a baking tray with foil and spray it with some oil.
6. Place the chickpea patties onto the oiled baking tray and spray with some more oil, alternatively brush patties with a little oil.
7. Place baking tray in oven and bake for Bake for 40 mins turning once in between.
8. Once the falafels are golden brown remove from oven.
To Serve:
9.Warm the pitta bread and cut a slit in the top.
10. Brush the inside of the pitta bread with houmous and place three falafel pieces inside, top the falafels with sweet red pepper chilli sauce and add some salad on the top.
Serve immediately.

You may like:
Falafels fried version


Submitting to:
Flavours of Lebanon, event by simply.food guest hosted by Sara' Corner

Falafel

Falafel-A Lebanese -middle eastern dish. Pitta pockets are lined with houmous, filled with this deepfried spiced balls made from chickpeas, blackeyes beans and pulses.Topped with a crunchy salad and chutneys, it is a mouth watering dish .

Ingredient:

For Falafel:

1 small bowl masoor dhal
1 small bowl moong dhal(without husk)
1 small bowl pre cooked black eyed beans
1 small bowl pre cooked kabuli chana (white chick peas)
2 teaspoons ginger paste
6 green chillies finely minced
2 teaspoons salt
1 tablespoon lemon juice
1/2 teaspoon bicarbonate of soda
1 teaspoon sugar
Sun flower oil for deep frying

For salad:

Finely shredded lettuce
2 inch piece cucumber finely diced
Red,green,yellow peppers finely diced
2 spring onions finely chopped
1 tomato de seeded and finely diced.

For serving:

Tamarind and green chutney
4 pitta breads
Houmous.

Method:

1.Soak the masoor dhal and the moong dhal at night.
2.Next morning drain all the water out and grind the dhals to a fine consistency.

3.Grind the chana and blackeyed beans .
4. Mix together the dhals and the chana /beans mixture.

5. Add ginger,chillies,salt, sugar and lemon juice, bicarnonate of soda and mix throughly.Keep aside for 1 hour.(Do not add extra water mixture needs to be stiff and dropping consistency)

6.Heat the oil .
7.Using a spoon drop small walnut sized balls of the mixture into the hot oil.
8.Fry on medium heat until golden brown.
9.Drain on kitchen paper.

To serve:

1.Warm the pitta breads and slit open.
2.Spread houmous in side and fill with the falafel balls .
3.Top with salad and chutneys.

Falafels are ready to eat.