Samke Harra {سمكة حرة}

fishblog

Samke Harra or spicy fish, is a Lebanese seafood dish traditionally made with white fleshed fish. We like to prepare it with Salmon but every once in awhile we go full traditional. Originating in the coastal towns of Sarafand and Khayzaran as well as the rocky shores of Jbail (Byblos) . This dish is excellent for family gatherings or special events. We like to serve it with a side of rice and Batata Harra (spicy potatoes).

Continue reading “Samke Harra {سمكة حرة}”

Advertisements

Stuffed Grapevine Leaves: Vegetarian {ورق عنب بالزيت}

Stuffed grapevine leaves are a favorite food across the board in our family, as well as most of the middle east! This is definitely a trademark Lebanese dish that is enjoyed by anyone with a pallette for its savoury-sour flavour. Stuffed grape vine leaves are generally a vegetarian dish, however, there is a meat version for all you meat lovers out there! Grape Vine leaves are generally served as a mezza and/or side dish rather than a main, but who are we to tell you how to eat this glorious dish? Bon-Appetit!

Continue reading “Stuffed Grapevine Leaves: Vegetarian {ورق عنب بالزيت}”

Basic Dough Recipe {عجين}

This dough recipe is good for any Lebanese appetizer/pies that requires dough. Including but not limited to meat pies, spinach pies, cheese pies, za’atar pies and even pizza!

Continue reading “Basic Dough Recipe {عجين}”

Lentils with Rice {مجدرة برز} / Mdardara {مدردرة}

file-2mdardaraPrep Time: 5 minutes
Cook Time: 40 minutes
Yield: 12 servings

Ingredients:

  • 3 cups lentils
  • 7 cups water
  • 8 small onions
  • 1/4 cup Oil (mix 2 parts olive oil, 1 part vegetable oil)
  • 3.5 tsp. salt
  • 1 tbsp. Olive Oil
  • 2.5 cups rice

Directions:

1. Measure 3 cups of lentils into large pot, add water and cook on high heat uncovered until water reaches a boil. Reduce to medium heat and allow to boil uncovered for 15 minutes or until 3/4 cooked.
Tip: You don’t want the lentils to split open during this step, timing is key.

2. Dice 4 small onions and pan fry in 1/4 cup of oil (a mix of vegetable and olive oil) until translucent and slightly golden.

3. Once lentils are 3/4 cooked, add onions to pot and season with salt. Allow to cook for 5 minutes on medium heat. While waiting, soak rice in water for 5 minutes, drain and add to pot. Add an additional tbsp. of olive oil then stir lentils and rice together.
Tip: Here you can adjust salt to your liking.

4. Put on high heat until pot reaches a boil; reduce to low heat. Cook covered for 20 minutes.
Tip: Wrapping pot lid with a towel helps absorb extra moisture which prevents the rice from over cooking.

5. Slice remaining 4 onions into strips and pan fry on medium low until caramelized.

6. When ready to serve, garnish dish with caramelized onions and enjoy!

 

Stuffed Zucchini – Kousa Mihshi {كوسة محشي}

Kousa Mihshi is stuffed zucchini, and is a regular among Lebanese cuisine. Although it looks complicated, making this nutritious meal is actually very simple! We’re sure you’ll master this dish in no time. Zuchini is low in calories, a good source of fiber which helps lower cholesterol, a source of vitamin A and C and a high source of manganese. Zuchini is also known to contain phytonutrients and antioxidents that have been shown to help in the prevention of certain types of cancers and in maintaining prostate health!

Continue reading “Stuffed Zucchini – Kousa Mihshi {كوسة محشي}”