10. February 2010 by admin.

Ingredients

1 ripe avocado
2 Tbsps fresh lemon juice
1 cup ice
4 Tbsps sugar
½ cup pomegranate arils
½ cup crushed ice
1 Tbsp pomegranate syrup

Steps

Cut avocado into half, peal and remove pits, and then cut and put into a blender.
Add lemon juice, water and sugar, and then blend.
Pour into a serving glass.
Mix pomegranate seeds with ice and syrup in a blender.
Add the pomegranate arils mix on top of the juice and serve cold.

Posted in Drinks | Print | No Comments »

10. February 2010 by admin.

Ingredients

2 Cups yoghurt
1 Tbs lemon juice
1 tsp mint, dried or thyme
1 1/2 Cup olive oil

Steps

- Mix well yoghurt, lemon juice, and dry mint.
- Cover bottom of a bowl with cheesecloth.
- Pour inside the yoghurt mixture in the center of the cheesecloth.
- Tie the cheesecloth edges and hook over the bowl. Pull corners up and tie tightly.
- Cool until all the water is exterminated (Hang overnight or for 24 hours).
- Note that labneh should be refrigerated if the weather is hot.
- Remove from cheesecloth, refrigerate.
- Divide labneh and roll it into smooth, round 4 cm balls.
- Refrigerate again.
- Place in a sterile jar, cover with olive oil.
- Labneh can be refrigerated for 3 months.

Note:
- For low fat labneh, use low fat yogurt.
- Thyme, chili powder or crushed black pepper can be used instead of dry mint.
- Herbs can be added to oil for different flavors.

Posted in Lebanese, Dips and Spreads, Snack | Print | No Comments »

10. February 2010 by admin.

Ingredients

Main
½ kg cleansed squid
1 cup buttermilk
3 Tbsp lemon juice
1 cup flour
1 tsp ground cumin
1 tsp ground coriander
Oil for frying
Salt and pepper
Sauce
1 Tbsp onion, finely chopped
1 Tbsp tomato, finely chopped
1 Tbsp capers, finely chopped
1 tsp tamarind paste
1 tsp lemon juice
¼ cup ketchup
*Mix all ingredients, season with salt and pepper.

Steps

Cut squid into rings.
Mix buttermilk with lemon juice, add squid rings, cover and keep refrigerated for at least 2 hours or a day.
Season flour with salt, pepper, cumin and coriander.
Heat oil in sauce pan or deep fryer.
Remove squid rings from buttermilk, dip into seasoned flour. Dredge, shaking off excess flour.
Place the coated rings in the hot oil and fry in small batches, turning occasionally until golden on all sides, about 2-3 minutes.
Transfer to a paper towel to drain.
Serve hot or warm with the sauce.

Posted in Fish | Print | No Comments »

10. February 2010 by admin.

Ingredients

1 kg small onions
1 cup red hot pepper cut into small pieces
1 TBSP mustard seeds
1 TBSP coriander seeds
6 cups white vinegar
2 cups water
1 TBSP honey
4 celery sticks

Steps

Put onion in boiled water for few minutes, then peel without using a knife, put in cold water and drain.
Add mustard, coriander, celery to vinegar and boil to get an addition flavor, drain, set aside.
Put onion in sterile jar, add red pepper pieces, and cover with vinegar till 1 cm left from the top, seal properly.
Put jar in boiled water bath (put the jar in bigger pan with boiled water) for 10 minutes to get the air out of the jar.
Keep for a week till fully pickled or depends on the size of the onions.

Posted in Pickle | Print | No Comments »

10. February 2010 by admin.

Ingredients

1 kg small size cucumber
¼ cup salt
3 cups water
1½ cup vinegar
2 cinnamon sticks
5 cloves grains
10 black pepper seeds
2 TBSP crushed garlic

Steps

Wash cucumber, put in sterile jar.
Dissolve salt in water.
Put water, vinegar, cinnamon, cloves, and black pepper in a pan on medium heat till
boil. Leave to cool and saturate all the herbs flavor.
Add garlic to cucumber. Pour the water mixture till the cucumber is fully covered.
Keep the cucumber jar for two days until infuse all flavors.
Remove froth if appears.

* keep cucumber in the fridge after use.
* For large sized cucumber, cover with salt for one day in the jar, until absorb the most of water.

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