Chicken Shawarma

This chicken recipe brings just enough heat 🔥 and is infused with incredible Middle Eastern flavours.

Ingredients:

l lb boneless, skinless chicken breast cut in strips

2 tsps minced garlic

1 1/2 tsps ground cumin

1 tsp fennel seeds

1 1/2 tsps smoked paprika

1/4 tsp cayenne pepper

1/8 tsp cinnamon

1/2 tsp salt

1/8 tsp black pepper

2 tbsps fresh lemon juice

1 tbsp olive oil

Combine all the spices and add the lemon juice and olive oil to make a paste.

Add the chicken strips, stirring to coat completely. Marinate in the fridge at least 30 minutes or even overnight.

Lightly oil a baking sheet and spread the chicken out in a single layer. Bake at 425°F for 25-30 minutes.

I served it on a plate with salad, veggies and roasted potatoes but you could definitely roll it up in a wrap or pita with tomato, lettuce and yogurt for an on-the-go meal!

Serves 3-4

Lebanese Moussaka

Unlike Greek moussaka containing layers of beef or lamb and eggplant which I am more familiar with, this Lebanese moussaka is a hearty vegetable stew. And interesting fact... some sources say moussaka means chillled but I prefer my moussaka warm.

Ingredients:

2 eggplants, unpeeled and cut into 1-2" cubes
1/2 cup olive oil, divided
1 large onion, diced
salt and pepper to taste
8-10 garlic cloves, minced
19 oz can chickpeas, drained
28 oz can diced tomatoes, with juice
1 tbsp tomato paste
1/2 tsp liquid smoke
1 tsp smoked paprika
1 cup water
1 tbsp dried mint leaves

Mince the garlic and set aside.

Toss eggplant wit 1/4 cup olive oil and spread out on a lined baking sheet. Place in a 350 F oven for 20-30 minutes, turning halfway through.

In a large pot over low heat, add 1/4 olive oil and diced onion. Cook 5 minutes then add the salt, pepper and garlic for another 1-2 minutes.

Add the roasted eggplant, chickpeas, canned tomatoes with juice, tomato paste, liquid smoke, paprika, mint and water.

Bring to a boil then simmer for 25-30 minutes.

I think I would leave out the liquid smoke the next time but that's just my preference.

Original recipe:  https://anewyorkfoodie.com/lebanese-moussaka-maghmour

Arabic Spiced Chicken à la Ouzi

The spice mix in this recipe gives both the chicken and rice a very distinctive Middle Eastern flavour. The chicken is marinated twice so while not difficult to make you'll want to start this meal about 5 hours before you  plan on serving it. 

Ingredients:

Spice Mix:
4 tsps cinnamon
4 tsps cumin
2 tsp allspice
1 tsp cardamon or nutmeg

4 chicken legs, separated thigh and drumstick
2 cups plain yogurt
1 lemon, sliced
2 tsps of salt
3 tbsps tomato paste
3 garlic cloves, minced
1  1/2 tsp spice mix
1 tsp liquid smoke
salt and pepper to taste
1 carrot, sliced
1 leek, chopped
2 celery stalks, sliced

Rice:
3 cups long grain rice (I used basmati)
1  1/2 tbsp olive oil
3/4 cup onion, chopped
1/2 cup peanuts
1/2 cup sunflower seeds
1 tsp turmeric 
7 tsps spice mix
salt and pepper to taste
6 cups water or chicken broth

Garnish: more lemon slices, peanuts, sunflower seeds and pomegranate.


Mix the spices together and set aside.

To start mix 1 cup yogurt, lemon slices and salt. Toss together with the chicken, squeezing the lemon slices and rubbing the marinade into the chicken. Refrigerate 30-60 minutes.

Rinse the chicken in cold water and discard the yogurt mix.
Because smoking the chicken gives it a unique taste and since I didn't have the inclination to smoke it, I added liquid smoke to this next step. Or you could just leave it out.

Mix 1 cup yogurt, tomato paste, garlic, 2 tsps spice mix, salt, pepper and liquid smoke.

Tuck some marinade under the skin of the chicken then rub the rest all over. Return to the fridge for 2-3 hours.

Now you're ready to cook!  Oil a large roaster and place the chicken in a single layer. Add the carrot, leek and celery then pour in just enough water to cover the bottom of the pan.

Cover the pan with foil and bake in a 350 F oven for 45 minutes. Then remove the foil and return to the oven for another 15-20 minutes. You may also choose to broil the top for a couple of minutes.

While the chicken cooks you can start the rice. Wash and rinse the rice three times in hot water, then soak for 10 minutes. Drain.

Heat oil in a large skillet. This recipe makes ALOT of rice! Add onions to the skillet and cook until translucent then add rice, peanuts, sunflower seeds and seasonings. Toss a couple of minutes then add the water. Bring to a boil and cover. Reduce heat and simmer 15-20 minutes or until the water is absorbed and the rice is tender.

Once the chicken is cooked nestle it with some veggies on a bed of rice.

And garnish with more lemon slices, peanuts, sunflower seeds and pomegranate. 

Chicken serves 4-6
Rice serves an army!

Ashtalieh - Lebanese Cream Pudding

Over the holidays we were lucky enough to receive this wonderful Middle Eastern dessert from our neighbour.

I hope to make it myself soon.

Ingredients

1/2 cup whipping cream
1  1/2 cups milk
3 tbsps sugar
1 tsp rose or orange blossom water
1/3 cup cornstarch
1/3 cup ground pistachios
1/2 cup coarsely chopped pistachios
Maraschino cherries to garnish

Mix whipping cream and milk together then pour 1  1/2 cups of it into a saucepan. Add the sugar and stir over medium heat until sugar dissolves.
Add cornstarch to the remaining cream/milk mixture. Whisk into the saucepan to thicken. Add the flavour of your choice along with the ground pistachios.

Pour into a serving dish or individual bowls. Top with coarsely chopped pistachios and maraschino cherries.
Refrigerate and serve cold.

Recipe from

http://www.tasteofbeirut.com/ashtalieh-with-pistachios

Namoura or Basbousa Honey Lemon Squares

So I bought some cream of wheat the other day. But when I opened the box I realized it was the instant microwave kind. That's not what I wanted but I tried it. Yuck! It tastes like sawdust, how does anyone eat this stuff? What to do?

Then I had a memory of when I was in elementary school and our class made a cookbook (with Gestetner copied pages) filled with recipes from everyone's cultural background. And I recalled that a middle eastern student contributed a dessert made with cream of wheat.

I searched Pinterest and found namoura and basbousa, syrupy cakes made of semolina or cream of wheat. There are similar desserts found in Lebanon, Egypt, Turkey and Greece.

I took bits and pieces of different recipes and came up with this. And I was able to turn my yucky instant cream of wheat into a lovely dessert.

1  1/2 cups cream of wheat (regular or instant)
1/2 cup sugar
1/2 cup shredded coconut
1 tbsp baking powder

1  1/2 cups milk

1  1/2 cups water 
1 cup sugar
1/2 cup honey
1 tbsp butter
2 tbsps lemon juice
zest of 1/2 - 1 lemon
3 tbsps crushed slivered almonds

Mix cream of wheat, sugar, coconut and baking powder together. Stir in the milk.

Spray a 9 X 9 " baking pan and pour the batter in.
Bake at 350 F for 30 minutes.

While the squares are baking, start making the syrup.
Stir water, sugar and honey together in a pot and bring to a boil. Keep stirring and boil until a candy thermometer reads 110C/230F

Remove from heat and add the butter, lemon juice and zest.
As soon as you take the squares out of the oven, pour some of the syrup on. Sprinkle the almonds on and gently pour the remainder of the syrup over the top.

Cool and cut into squares.

They are good right away but the next day, after the syrup has been sitting in them for awhile, they are excellent!