Introduction 6 BASIC RECIPES 32 MEZZE SALADS 76 SOUPS 118 FISH 170 MEAT 238 VEGETABLES 284 BREADS PASTRIES 340 DESSERTS 392 DRINKS 418 PICKLES JAMS 440 GUEST CHEFS 458 GLOSSARY 480 INDEX 498
MEZZE SALADS تاطلسلاو تالبقملا
SPINACH PASTIES photo page 7 خنابسلا تانجعم Preparation time: 30 minutes, plus resting time Cooking time: 25 minutes Makes 20 For the dough 1¾ cups (200 g/7 oz) strong whole wheat (wholemeal) flour 1½ cups (175 g/6 oz) plain (all-purpose) flour, plus extra for dusting ½ packet active dry (fast-action) yeast ½ tablespoon salt 1 tablespoon extra virgin olive oil 1¼ cups (300 ml/10 fl oz) hot water 1 egg, beaten For the filling 5 tablespoons extra virgin olive oil 1 leek, washed and finely sliced 4 small onions, finely diced 1 tablespoon sumac 1 teaspoon seven spice seasoning Juice of 1 lemon 3 cups (260 g/9¼ oz) baby spinach, washed and shredded Salt and pepper Start by making the dough. Mix all of the dry ingredients together in a large bowl, add the oil and then gradually add enough of the water to form a dough. Knead the dough for 10 minutes then return it to the bowl and dust with a little flour. Cover tightly with cling film and leave to prove for 1 hour in a warm, dark place. Preheat the oven to 450º f/230ºc/gas Mark 8. For the filling, heat the olive oil in a pan and sauté the leeks and onions until soft. Add the sumac, seven spice seasoning and lemon juice, and cook for another minute. Add the spinach to the pan and cook until just wilted, season with salt and pepper and put to one side to cool. Knock back the dough and knead for a few minutes. Use your hands to form golf ball sized dough balls and lightly flour each one. Thinly roll out each dough ball into a circular shape and add a spoonful of filling to the middle. Wet the edges of the dough and bring the sides up to seal to form a pasty shape. Place the pasties on a greased baking sheet and cook in the preheated oven for 1015 minutes. mezze and salads spinach pasties
FATTOUSH photo page 8 شوتف Preparation time: 10 minutes Serves 4 1 cup (80 g/3 oz) baby spinach or chard, finely chopped 1 bunch parsley, finely chopped 1 bunch mint, finely chopped ½ cucumber, cubed 9 oz (250 g) cherry tomatoes, finely chopped ½ green bell pepper, finely chopped 2 cloves garlic, crushed 1 small onion, finely chopped Juice of 1 lemon 1 tablespoon white wine vinegar 3½ fl oz (100 ml) olive oil 1 tablespoon sumac 1 piece of Lebanese flatbread, toasted Salt and pepper Combine all of the leaves, herbs and vegetable ingredients in a large bowl and put to one side. In a small jug lightly whisk together the lemon juice, white wine vinegar and olive oil. Add the sumac and season with salt and pepper. Tear the toasted Lebanese bread into small pieces and add to the bowl. Pour over the lemon juice and olive oil dressing and mix well to combine. Serve immediately. TABBOULEH ةلوبتلا Preparation time: 10 minutes Serves 4 Large bunch of parsley, finely chopped 1 cucumber, cubed 4 scallions (spring onions), finely chopped 1 green bell pepper, finely chopped 20 cherry tomatoes, finely chopped 3 sprigs mint, finely chopped 6 oz (175 g) fine bulgur wheat, soaked in hot water and squeezed through a muslin cloth Juice of 1 lemon 2 teaspoons salt 3½ fl oz (100 ml) olive oil Combine the parsley, cucumber, scallions (spring onions) and bell pepper in a large bowl. Place the chopped tomatoes in a strainer (sieve), set over a bowl, to drain off the juices. Add the mint and bulgur wheat to the vegetables and then tip in the tomatoes. Whisk together the lemon juice, salt and olive oil and then pour over the tabbouleh and mix well. fattoush mezze and salads
ROASTED SEA BASS TAHINI SAUCE photo page 11 ةصلصو رحبلا ساب محفت ةنيحطلا Preparation time: 10 minutes Cooking time: 3035 minutes Serves 2 2 x 1 lb 2 oz (500 g) sea bass, gutted, cleaned and dried 2 tablespoons olive oil, warmed For the sauce 5 cloves garlic Juice of one lemon 1 hot green chile, finely chopped 6 tablespoons tahini ½ teaspoon chili flakes ¼ teaspoon black pepper ¼ cup (25g/1 oz) pine nuts, toasted, to garnish Chopped parsley, to garnish Preheat the oven to 375º f/190ºc/gas Mark 5. Place the fish on a baking sheet and brush them with the warm oil. Roast in the preheated oven for 15 minutes, then turn them over and cook for a further 10 minutes. For the sauce, crush the garlic cloves in a pestle and mortar with a little salt. Add the green chile, lemon juice and tahini and mix well. Transfer to a bowl and add the water so that the sauce is quite runny. Stir in the chili flakes and black pepper. Transfer the fish to an ovenproof dish and pour over the sauce. Return to the oven and cook for 510 minutes. Serve immediately, scattered with toasted pine nuts and chopped parsley. fish roasted sea bass and tahini sauce
CHICKEN HASHWEH photo page 13 جاجدلا ةوشح Preparation time: 25 minutes Cooking time: 2 hours 15 minutes Serves 6 1 x 3¼ lb (1.5 kg) free-range chicken 9 oz (250 g) ground (minced) lamb 1 small onion, finely chopped 1 teaspoon seven spice seasoning 1 teaspoon salt ½ teaspoon black pepper 1 cup (175 g/6 oz) easy cook rice, washed in boiling water and left to soak for 10 minutes 2 teaspoons ground cumin ½ teaspoon ground cinnamon Scant 1 cup (80 g/3 oz) pine nuts, toasted 1 bunch parsley, chopped Wash the chicken, inside and out to remove any blood. Carefully remove the chicken s wings from its body using a sharp knife, then discard. Use your fingers to carefully separate the skin from the breast of the chicken to create a pocket. Fry the ground (minced) lamb in a hot pan until browned and then add the onions and seven spice seasoning. Cook over a medium heat for 5 minutes and then season with salt and pepper. Drain the rice and stir into the lamb, then add the cumin and cinnamon. Cook for a further 5 minutes then add 14 fl oz (400 ml) of boiling water to completely cover the mixture. Bring to the boil then reduce the heat and simmer, covered, for 20 minutes, stirring occasionally. After this time the liquid should be completely absorbed. Add the toasted pine nuts and a handful of chopped parsley to the pan and stir to combine. Set the mixture aside until completely cool. Preheat the oven to 400º f/200ºc/gas Mark 6. Once the rice and lamb mixture has cooled, use it to stuff the cavity, neck and in between the skin and breast of the chicken, taking care not to rip the skin. Rub the chicken with oil, season, and then place in a baking pan and cover tightly with foil. Cook in the preheated oven for 1½ hours, then remove the foil and cook for a further 30 minutes until the skin is golden brown and crisp. Leave to rest for 10 minutes then serve. meat chicken hashweh