Cookbook

www.mymotherstable.com
View the website for more recipe samples and get a chance to order the book.  Happy Cooking!

Mortar and Pestle

The mortar and pestle has been around for millenniums and is used for crushing and grinding ingredients. It’s the perfect tool for all Lebanese kitchens to pulverize garlic into a paste for sauces, dressings and marinades. Use it to easily mash garlic in recipes. They can be found in Medditeranean stores. 

'Ismaliya Cups

'Ismaliya Cups

Inspired by the sudden craze of mini desserts, just about any Lebanese dessert can be made into a bite size treat. Here is a simple way to prepare this decadent trifle. 

6 large shredded wheat biscuits 

1 recipe Ashta (recipe in cookbook)

11 maraschino cherries

1/4 cup ground pistachios

1/2 cup Ater (recipe in cookbook)

1. Break up wheat biscuits and distribute evenly in 35 mini cups, pressing down on the bottom of each cup. 

2. Spoon 1 tablespoon Ashta over biscuits. 

3. Drizzle 1 tablespoon Ater in each cup. 

4. Sprinkle 1/4 teaspoon pistachio over Ashta. 

5. Quarter cherries and place one in each cup.  Refrigerate for 3 hours before serving. 

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!