Penne with pesto and baby greens(Gluten free)

1 box of gluten free pasta

1/2 cup fresh made or (jar organic pesto)
2 cups cherry tomato
1 cup baby spinach
1 cup baby kale
1 cup baby chard
salt/pepper
1/4 cup Parmesan cheese for garnish(Optional)

How 2:

In a pot boil the pasta according to box instructions.
while pasta is cooking in a baking dish add the fresh vegetables,and pesto.
once pasta has cooked strain and place the hot pasta over the vegetables.
add pesto,salt and pepper if needed.
Toss together and finish in a 350df oven for 15 mins until the vegetables wilt and tomatoes soften
garnish with Parmesan if needed,
ENJOY!

Fried Akawi Cheese

1-2 pieces of akawi cheese

2 tablespoons olive oil
warm water
zaatar(Optional)

How2:
Cut the akawi into not so thick or too thin slices.
place in warm water, allow it to soak and re soak after 15mins in more warm water.
Akawi is very salty so it needs to be soaked a bit to relase some of it. be sure not to over soak it may becomes saltiness.
Heat up a nonstick skillet add olive oil.
Drain and pat the akawi cheese dry
Add to pan cook in a med-high then reduce to med heat once it begins to turn golden after about 15mins it should be golden.
Be careful it may splatter so you may use it 1/2 covered
turn cheese on other side and continue the process until its golden on the other side.
while its cooking get a plate ready with any betables cucumbers,lettuce,tomatoes which ever you like.
place cooked cheese with the vegetables and drizzle a bit of zaatar.
Eat as is or with pita bread
ENOY!

Pasta in a yogurt garlic sauce (Macarona bil Laban) معكرونه باللبن

1 lb angel hair pasta or any type

1 head of garlic,Crushed
1 pound  Yogurt
1/2 cup Labneh(kafer cheese)
1 teaspoon Salt
4 Tablespoons butter/ghee
1-2 tablespoons dry mint or 1/4 cup chopped cilantro
salt

How2:
Prepare Pasta
While pasta is cooking in a serving bowl mix crushed garlic,salt and yogurt,labneh.
set aside.
finish cooking the pasta strain and toss in the bowl that has yogurt mixture.
Melt butter in a sauce pan you may add mint to the butter or just sprinkle on the top pour it over the pasta.
right befor serving allow it to sit for a few so that the sauce thcikens and scoats the pasta the mor eit sits the thicker its gets. if you have leftovers you may reheat it the next day but mix in n additional tablespoon of yogurt incase it becomes dry.
ENJOY!!
Note: This dish is traditionally made with just yogurt but I find using Labneh(Strained yogurt) gives it a thicker sauce and sticks well to the pasta.Some add more butter but I will leave that up to you i try my best to reduce as much fat as i can and still keep the flavor of thsi traditional dish.

Black Bean and Lentil Stew

2 cups of lentils
1 can black beans
2 small onions diced
4 cloves garlic crushed
1/4 cup minced cilantro
1 bay leaf
4 cups water
1 tablespoon ground cumin
3 tablespoons olive oil
1/8th cup rice

How2:
in a pot add oil,saute onions until soft,add garlic cilantro saute 2mins until its fragrant.
Add lentils, add water cumin,salt,and bay leaves.
bring to boil cook 20mins until lentils are almost fully cooked.
Add black beans,bring up to a boil cook another 10mins.
Add rice, cook additional 15mins until rice is cooked and soup has thickened.
Serve up with some lemon, or as is.
ENJOY!

Simple One Pot Chicken Marag (Marag Dajaj)

Marag is a thick sauce, you can find many types

across the Gulf nations beef,lamb,seafood, and
chicken each vary by what you add to them.
Here is my easy version of this dish feel free
to mix up the variety of vegetables you add.

1 whole chicken breast or 4 boneless chicken thighs cut up
1 onion diced
1/2 bell pepper diced
5 cloves chopped garlic
3 carrots chopped
1 potato or 2 tiny potatoes chopped
1 diced tomato
1 large tablespoon organic tomato paste
2 cups water or  chicken broth


Spices:
1 teaspoon cumin
1 teaspoon coriander
pinch Cinnamon
5 cardamom pods
1 dried lemon
1/4 teaspoon turmeric
black pepper
2 bay leaves
3 cloves

How2:
Prep all of your vegetables and chicken
sprinkle a bit of salt and pepper on the chicken.
In a hot pot add ghee, followed by chicken cook until slightly brown.
to the pot add carrots,onions,bell peppers. saute together until onions are soft.
Once the onions begin to cook down a bit add spices, followed by tomato paste and fresh tomato. Mix together.
To this add the water or stock bring up to a boil then reduce heat to med-low ,add potatoes,cook until sauce reduces and the chicken is tender as well as the vegetables.
serve with white rice.

Loubyeh bil zait(green beans in olive oil stew)

1 large onion diced
1lb string green beans cut
1 tablespoon ghee
1/8th cup olive oil
1/8 cup water
1 teaspoon 7 spice or allspice
salt/Pepper
1teaspoon pomegranate molasses (Optional)

How2:
In a pot add the gheel,on med heat saute onions until soft and it begins to caramelize.
Add green beans saute for about 10mins, once it appears the green beans are starting to cook and onions has developed some color. add spices and water. bring up to a boil cover and cook until green beans are fully cooked add enough salt to your liking.
add pomegranate molasses, and olive oil at the end simmer for 3mins. serve with rice or as is.
Enjoy!
Note:
 Its called Bil zait (in oil )because its cooked with a bit more olive oil than one normally may use in a dish, I  drastically reduced the amount of oil some people pour in allot but I found the mix of 1/8 cup and the water was just right.there is another dish with the same name made with green beans olive oil and tomatoes but I found this to be a bit lighter on the stomach.

Levant Steak Skillet

1 pound Shaved beef
1 cup cherry tomatoes
2 onions sliced
4 cloves crushed garlic
2 cups sliced mushrooms
cracked black pepper
1/8th teaspoon allspice or beef shawarma spice
Salt
2 tablespoons vinager or lemon juice
1 tablespoon ghee oil

How2:
In a skillet add olive oil on medium heat saute onions,mushrooms and tomatoes.
Spice the beef with salt,black pepper and allspice.
Saute vegetables until golden this take about 10 Min's.
Add beef followed by 1/2 of the garlic. spice with some black pepper and salt if needed.
Take the other 1/2 of garlic and mix into the vinegar. add it to beef right before it cooks all the way  this adds a bitterness to the dish. once done plate up and enjoy!

Kuwaiti Style Chicken and Potato Stew (Hames)

1 whole chicken cut into pieces
3 onions ,sliced
1 1/2 bell pepper,sliced
4 tomatoes cut into 1/4's
5 cloves garlic,crushed
3 potatoes,cubed
tablespoon organic tomato paste
1 tablespoon curry powder
1 tablespoon mixed Kuwaiti spice
1/2 tablespoon ghee
salt to taste

How2:
Prep everything ahead of time clean the chicken and set aside,
In a large pot add ghee , on med heat saute onions instill soft.
Add in the garlic and saute until lightly golden.
Add bell pepper and continue to saute for about 4mins.
now you may add the tomatoes,
Add the chicken once the tomatoes begins to breakdown.
be sure to coat the chicken with the vegetables,add curry and Kuwaiti spice (If you do not have mixed Kuwaiti spice you may use only curry powder) bring the pot up to a boil then cover and reduce the heat
cook for 35mins on med-low heat.
Prepare the potatoes by either roasting them a bit or sauteing them just enough to get them 1/2 cooked.
At the 1/2 way though cooking you may keep the cover half open because you will notice this dish needs no water the chicken and vegetables provide all of the liquid needed.
Once the chicken is cooked and tender and a sauce begins to form,add tomato paste followed by the potatoes ,salt and simmer for an additional 15mins on low until potatoes are cooked.
turn off heat keep covered until your ready to serve.
You may serve this up with white rice or Naan
ENJOY!

Braised Lebanese Steak

6 steaks about 3-4 lbs

2 cups mushrooms cut in 1/2
2 potatoes cut into wedges
1/4 onion
1 1/2 lemon juiced
1/4 teaspoon 7 spice
water
3 tablespoons Olive oil
salt&pepper
How2:
I made this dish in a pressure cooker you may bake this or cook it over stove top it may take a bit longer but you still have the same result.

Prep everything cut the mushroom sin half, cut the potatoes into wedges traditionally they would fry the potatoes I prefer to bake them until golden.
seasion the beef with salt ,pepper and set aside.
Heat a skillet to med-high, once heated add about 2 tablespoons of oil normally steak may release some fluids as it cooks that's why the picture appears like its greasy.
place a few steaks at a time and allow it to brown on each side at this point your not looking to cook it this is just to develop flavors.
continue to brown each steak on each side and place into a pressure cooker you may place this in a regular pot.
once all the beef has been browned add the mushrooms to the pot with the remaining tablespoon of oil you may lower the heat. Saute for about 3 mins until golden seasion with salt and pepper.
place mushrooms into the pot add enough water to barely cover the meat, add 7 spice cover and cook for about 35mins. allow the cooker to cool . once its ready to be opened open it and place beef into a serving dish.
Add the potatoes  and allow it to simmer this will cook the potatoes and develop a sauce.
once the potatoes have cooked and the sauce has developed this takes about 15mins.
pour the lemon juice into the sauce,taste if its needs any more salt.
pour over the beef.

This is my favorite beef dish! I hope you like it.
NOTE:
If your cooking this stove top in a regular pot follow all the directions but it may take about 45mins untill the meat is tender.

Chicken Sambosak Fillingسمبوسك الدجاج

1 chicken breast ground(2cups)
1 onion
1/4 cup parsley
1/4 cup cilantro
5 cloves garlic
1 small hot Chile pepper
1 carrot
1/4 bell pepper
1/2 cup peas
3 tablespoons oil
Spices:
1 veg maggi cube
1 tablespoon garam masala
1/2 teaspoon cumin seeds
1 teaspoon ground ginger
1 tablespoon ground coriander
1 teaspoon turmeric
1 teaspoon curry powder

How2:
In a food processor chop onions,bell pepper,Chile,carrots,parsley,cilantro,and garlic. remove and set aside.
Add chicken breast and grind if you cant find ground chicken.
In a large skillet add oil on med heat.
Add cumin seeds cook until they crackle and pop.
At this point you may add chopped vegetables saute for about 3mins. until it begins to soften.
Add ground chicken followed by the spices.
With a wooden spoon break up the chicken and incorporate it with the vegetables as it cooks.
Cook until chicken is fully cooked at the end add in the peas.
Saute for an additional 2 Min's.
Place in a bowl to cool completely.
ENJOY!

Levant style Vegtable stew يخنة الخضار

6 cloves garlic1/2cup chopped cilantro
1 bag of California blend frozen vegetables (Carrots,cauliflower,broccoli)
1 can red beans
3 tablespoons tomato paste
4 cups water
salt or 2 bullion cubes
1/4 teaspoon allspice
3 tablespoons oil

How2:

In a pot add oil,onions cilantro and garlic on a med-low heat saute until onions are slightly soft.The fragrance of the garlic and cilantro will come out and fill the kitchen.
Add bullion cubes, followed by water.
bring up to boil then add spices, mixed vegetables,and tomato paste.
Cook about 30mins until sauce thickens slightly, towards the end strain and add beans to the pot.
Taste to adjust any spices or salt.
A great time is to save some of the garlic cilantro mixture aside from the first step and add it in the end to refresh the flavor.

Serve up as is or with some rice.

ENJOY!

Spicy Marinated Eggplant

This recipe is just great! I can make a few batches and it stays good up to a week in the fridge, add this to any buffet or dinner party table.you may also decrease the recipe when you first try it out.

Marinade:
3 eggplants
3tomatoes
4 green chilies
1/2 cup chopped cilantro
10 cloves of garlic
1/2 cup fresh lemon juice
1/3 cup vinegar
1/4 cup olive oil
some salt

Other components:
Bit of oil for cooking the eggplant.
salt/pepper

How2:
Cut and prep the eggplant, I cut mines into circles.Be sure to leave the skin on so that it doesn't fall apart.
In a skillet add some olive oil and saute the eggplant , you may also place the eggplant cuts on to a baking sheet and sprinkle with a bit of salt and pepper and cook in the oven until they are fully cooked and slightly golden.
After the eggplant has been cooked slice the tomato and do the same, cook them just until they are about to become soft bit still taste fresh.

In a food processor or blender add the tomatoes followed by the marinade ingredients.puree or chop till it come together.
 Now you may use many container or serving plates for this you may choose to make this in layers like I show bellow or each eggplant in one plate.
So start by adding some of the marinade to a deep dish, in one layer add eggplant, follow with another layer or the marinade. you may leave it like this or make more layers by adding more eggplant and marinade as you go up.
once your done allow it to cool completely cover and place into the fridge for at least 24hours.
the eggplant will absorb all of the flavor! and be just great as a side.
Serve cold on a salad or with a main dish, i hope you enjoy this recipe!

Tajin style Fish

You may use a tajin or a baking dish, I took pics of this dish baked in a baking dish for those who don't have

a tajin.
4 fillets of fish
1/4 cup chopped cilantro
1 tablespoon chopped parsley
6 cloves garlic,crushed
1 preserved lemon
1/4 cup green olives
1 onion,sliced
1/2 cup lemon juice
3 tablespoons olive oil
1 large tomato cut
1 tablespoon tomato paste
salt
Spices:
1 tablespoon cumin
1 teaspoon coriander
1 teaspoon paprika
1/4 teaspoon black pepper


How2:

In a bowl mix spices,
 onion, lemon juice ,olive oil ,tomato,tomato paste,
 cilantro,parsley,and garlic.
 Preheat oven to 400DF
Pour the spice mixture over the fish, add salt rub in.
Now you may add the vegetables on top and around the fish followed by the olives.
you may cover or leave uncovered. Bake for 15-20mins until fish is cooked and the vegetables have just browned and softened a bit.
serve up as is or with couscous,naan or rice. enjoy!

Spiced Fish With Tahini (Samke Harra)

Samke Harrra simply means spicy fish, each region makes samke harra differently my grandmother made

hers without tahini and would serve it on the side, this is the popular version you may find at restaurants and many households. Traditionally you find this dish made with a whole fish I find this a bit easier for every household.
Marinade:
1/2 cup lemon juice
pinch salt/pepper
1/2 teaspoon 7 spice or all spice
4 fillets of talapia or any white fish you enjoy
1/2 cup tahini sauce
1 cup lemon juice
1/4 cup water
1/2 cup pine nuts
1/2 cup chopped cilantro
1/2 onion diced
10 cloves crushed garlic
1 teaspoon 7 spice or 1/2 teaspoon all spice
olive oil

How2:
Marinade the fish fillets in lemon,salt,pepper, and all spice.

In a skillet add olive oil on med-high heat, add fish to the pot cook until each side is golden but not cooked all the way just yet you may lower heat sightly to prevent burning.
In a separate skillet add a bit of oil followed by chopped onions, saute for a few Min's on med-low heat.
add garlic,cilantro and pine nuts. saute until fragrant but not browned.
Mix tahini with lemon juice,pinch salt,and all spice or 7 spice. set aside.
Pour over the fish, bring up to a light simmer than lower heat. cook until its cooked all way this may take an additional 10mins depending on how cooked the fish was before adding the tahini mixture. Add water.
Add 1/2 of the onion cilantro mixture to the pot. simmer slightly the sauce will slightly thicken, taste to see if it needs any more salt. Serve up as  top with remaining cilantro garlic mixture with a side of rice.

Hummus with Meat topping الحمص مع اللحم

There are variations of serving humus one way is
bil Awarma with chopped meat.
It's something I grew up

eating over my aunts house. This can be made the way I made it or with ground beef.


Humus bi tahini Recipe
1/2 lb ground beef or thin pieces of steak
1/2 cup pine nuts
2 teaspoons oil
salt/Lebanese 7 spice or allspice

How2:
Make hummus or use any humus you have on hand. place in a plate making a small pocket in the center to fold the awarma filling.
In a pot, add oil seasion the meat with bit of salt and spice.
Add pinenuts begin to cook them before they become toasted add beef saute until golden.
Pour the mixture over the humus.

note: this is traditionally made with samnah ghee, Its much stronger in flavor and not that great for your health.

Fish Biryani(Oven Style)

1 1/2 cups basmati rice

2 1/2 teaspoons salt
3 tablespoons oil
Fish:
1 cup tuna fish or day old cooked fish fillets.
1 onion diced
1 chopped tomato
2 cloves garlic
1 teaspoon salt or 1 veg or chicken cube
1/4 cup chopped cilantro
1 teaspoon garam masala
1 teaspoon curry powder
1/2 teaspoon cumin powder
4 cardamom pods
1/4 Cinnamon stick
1 teaspoon ginger
1/2 lemon juiced
1/4 cup yogurt
2 threads saffron
bit oil

How2:
In a pot add bit of oil on med heat add onions,garlic ad cilantro saute until onions are soft.
to  this add,tomatoes,fish,spices and lemon juice. saute on med heat until the flavors combine and develop.
Once its cooked add saffron and yogurt turn heat off set aside.

Rice:
Prepare the rice like you normally would bring 3 cups of water or broth to a boil with oil and salt.
clean the rice,strain add rice to boiling water. wait for it to come back up to a boil cover and reduce heat on low.
cook for about 20mins until rices water begins to dry out.
At this point you may preheat oven to 350df.

Once rice is cooked continue to the steps bellow.
In a oven safe baking dish or pan place most of the rice mixture into the pan.
To this place a layer of the fish mixture over the rice.
cover the fish layer with remaining rice.
Cover tightly with foil bake for a additional 30mins on a baking sheet for the rices extra liquids to evaporate and the fish mixture is absorbed into the rice.
Remove from oven,fluff with a fork. serve hot with a salad or hot sauce. you may do this with any typeof fish or seafood.

ENJOY!!

Cumin& Garlic Scrambled Eggs البيض مع الثوم والكمون

This is a simple Lebanese farmers egg dish made with  what they have on hand to it later became traditional to those regions. This is very simple yet flavorful dish, great for suhoor or breakfast.

6 eggs
6 cloves garlic, sliced
olive oil
1/2 teaspoon ground cumin
salt to your liking.

How2:
In a bowl break the eggs and whisk to incorporate them together.
In a skillet add bit of oil followed by the chopped garlic saute be sure not to burn the garlic you just want to soften it slightly remove the harsh raw taste many may not like.
Place eggs into skillet stir on a low flame to prevent scorching the eggs.
add pinch salt, continue to saute until cooked. lastly sprinkle cumin powder over the eggs.
If you haven't added cumin you may sprinkle it on finished eggs. serve with pita bread and side of fresh vegetables and tea. ENJOY!

Lebanese Style Baked Eggplant (منزلة باذنجان )

2  Eggplants1 lb ground beef
1 large onion or 2 smaller onions, chopped
1 diced or pureed tomato
1/4 cup tomato paste
1/2 teaspoon Cinnamon
1/4 teaspoon allspice
1/8th teaspoon black pepper
1/2 cup water
1/2 cup pine nuts
salt
oil

How2:
Prep the eggplant by slicing it or cutting into 1/4's.
The next step you can choose either to deep fry the eggplant or to brush with oil and place under the broiler.
Once the eggplant is ready set aside.

Sauce:
In a skillet or pot add a bit of oil, followed by onions saute for a few Min's then add the ground meat followed by the spices and some salt.
Break up the meat into smaller bits, add pine nuts followed by the tomato paste.
Mix well and allow it to simmer on med-high heat.
Add water to the pot bring to a boil, reduce heat low cover simmer until it cooks up and is thickened.


Assembly:
In a baking dish add some of the sauce, make a layer of eggplant followed by more sauce continue until its complete.
If your making them in huge pieces just place them in the baking dish and pour sauce over it.
cover bake at 350df until the dish come together the sauce will reduce the eggplant would be very tender.
towards the end you may remove the cover allow it to brown slightly this should take about 20mins..

Serve up with Anytime Rice Recipe or Rice With Vermicelli

Braised Beef With Onion Relish

This recipe is based off of a Kuwaiti style rice I make thats topped with this relish served with rice. Instead of curry I use a kuwaiti mixed spice because not many people can get their hands on it i tried it with curry powder and found it to be just right.
3 1/2 pounds beef or lamb roast
3 bayleaves
1/4 cup cardamom pods
1 Cinnamon stick
5 cloves
1 tablespoon black pepper corns
1/4 onion
6 cups water to start
salt

Relish:
2 onions diced
1/4 cup yellow raisins
2 teaspoons curry powder
oil

How2:
In a pot add cardamom,Cinnamon,salt,cloves,onion,black pepper corns, and bay leaves.
Add water bring to a boil.
Submerge the beef roast make sure there is just enough water to cover it if needed add more.
Bring to to a boil then reduce heat to a low simmer. cook for about 4 hour until beef is so tender it will fall apart.

Relish:
Add some oil to a skillet saute onions until soft.
add pinch salt followed by the raisins. mix well the raisins will plump up and absorb the onions flavor.
To this add curry powder. stir well on low heat once its done add about 1/8th cup-1/4 cup of the broth of the beef. allow it to simmer down. set aside.

to plate it place some of beef top with the onion chutney. serve with fresh bread or rice. the beef broth can  be strained and used instead of water when you prepare the rice. or placed in freezer for later use.
ENJOY!

Labneh(Kefir Cheese) Zatar Balls اللبنة مع الزعتر

1 container Labneh/Kefir Cheese
1 1/2  cups zatar
1 tablespoon sumac
Olive oil

How2:
Mix zatar with sumac. set aside.
Apply a bit of olive oil to your fingers take about a 2 tablespoons of labneh from the container and form a ball with your hands if you have trouble form a small balls then place into the zatar.
roll it around and a ball shape will form
Repeat until labneh is done.
Serve up in a plate as a small side dish for breakfast or brunch. with cucumbers,olive oil pita bread.
Tip: If you can try this with homemade labneh its much firmer not as creamy as store bought which makes for the perfect shape and consistency.