Hummus

Garbanzo Bean Dip

 When serving Hummos as a side dish, pour in a shallow dish with a drizzle of olive oil and sprinkle Paprika on top.  It can also be used a dip with toasted pita chips on the side.  If you are using two

15 oz. cans garbanzo beans to substitute for dried, drain and skip to Step 3.

 

½ cup dried garbanzo beans
1 large clove garlic, crushed
Dash of salt
¼ cup lemon juice
5 tablespoons Tahini

1. Soak the beans in 3 cups water overnight. 
2.  Drain and place in a medium saucepan with 5 cups water.  Bring to boil, skimming foam build up on top.  Simmer for 30 minutes until tender.  Drain.
3. In a blender, add beans and remaining ingredients.  Process until smooth.  Refrigerate for 1 hour before serving.                                     Yields 2 cups
   
   

   

   
   

 

 

Spinach Pies

Ftayir b-Sbanegh

(Spinach Pies)

These vegetarian triangles are best served slightly warm or at room temperature. Fill these pastries with cheese and bake for a savory treat.

1 recipe Basic Dough*

18 oz. frozen chopped spinach 

1 small yellow onion (chopped) 

3 tablespoons olive oil

3 tablespoons lemon juice

1⁄2 teaspoon salt

1⁄4 teaspoon black pepper

1. Prepare basic dough recipe, cover and set aside for 30 minutes to rise.

2. Preheat oven to 400°.

3. Defrost and drain excess water from spinach. In a medium bowl combine spinach, onion, olive oil, lemon juice, salt and black pepper and mix. Place aside.

4. Roll out half the dough on a lightly floured surface to 1/8 inch thickness. Using a cookie cutter, cut into 3” rounds.

5. Scoop a tablespoon of the spinach mixture in the center of each round, making sure it doesn’t touch the edges.

6. Raise three sides of the dough and bring together over the mixture to form a closed triangle. Pinch each seam securing the filling inside the triangle. While holding the triangle in one hand, use the other hand to re-pinch edges and center.

7. Place on a greased cookie sheet and bake for 20 minutes or until golden brown. 

   *Basic Dough recipe in My Mother's Table Cookbook. 

   
   

   
   
   

Lebanese Cuisine

Lebanese cuisine is healthy and delicious, based on a variety of vegetables, grains, lean meats, beans, nuts, aromatic spices, and olive oil. Its diet is low in saturated fat but high in mono-unsaturated fat and dietary fiber. In addition to great taste, this diet provides a healthy source of vitamins and minerals while reducing heart disease. 

I can't wait to share this treasure with you!

Manakeesh Tray

Here is a quick way to make and serve Manaqeesh (oregano pizza) to a large crowd.  Roll out 2 tubes of refrigerated biscuit dough in a jelly roll pan. Stir 1/2 cup Za'tar with 1/4 cup olive oil in a small bowl. Spread evenly over dough. Bake at 350 degrees for 20 minutes or until dough looks brown around the edges.  Cool for 15 minutes. Cut into squares. Top each square with a tablespoon of Labni (yogurt cheese), a tomato & sliced cucumber. 

Ashta Bites

I'm always looking for fun new ways to serve Lebanese favorites. Here are super simple Ashta Fillo Bites, using Ashta recipe filling inside of store bought Fillo cups. Sprinkle ground pistachios on top and drizzle Ater (sugar syrup) over.

My Mother's Table coming soon

Ahla Wsahla w-Tfadalo! Welcome and please do come in!

A wise man once said, “Love is mostly given in the kitchen.”  The sacrifice of time and energy it takes a person to assemble a meal is notably valuable, specifically when focusing on a matter close to one’s heart – family. 

Some of my cherished memories as a child were the special occasions we celebrated at our home.  In addition to the warm welcome and multiple embraces, I remember being in awe of watching my mother devise elaborate Lebanese spreads, yet never complaining of exhaustion.  I recall her instructing me, “When one cooks from the heart, the food is delicious and the fatigue is forgotten.” 

Years later, I would relocate and in the effort of recreating her art of constructing a Lebanese meal, I spent hours on the phone getting recipes from her.   Her accomplishments and perfected skills with preparing the most scrumptious Lebanese cuisine earned her an admirable reputation in her local and extended community.  Her exquisite presentation is unmatched as well as her cheerful demeanor.   I am regularly asked for her savory recipes, which brings us to this book.    


My Mother's Table is a collection of authentic Lebanese Cuisine recipes, which offer different variations of preparing the same meal.  These variations differ based on the region in Lebanon one comes from or the advanced simple approach developed by comforts of modern life. 

I hope you enjoy My Mother’s Table.  It’s with love that I share my mother’s recipes in hopes of passing on these Lebanese treasures to your table.

Sahtein!  To your health!