Kibbi Sayniyi

Kibbi Sayniyi, or Kibbi casserole, is a treasured Lebanese dish made with either lamb or beef and layered with ground beef, onions and pine nuts. Look for the easy to follow recipe in the book. Make a few trays to use one now and some to freeze for later. 

Potato Casserole

There's seems to be a disagreement over this dish's name.  In some parts of Lebanon, it's called a potato casserole and others it's called a soufflé. 

Did you try the recipe yet? What do you think?

Siyadiyi

This aromatic dish is filled with succulent chunks of roasted fish mixed with seasoned onion rice and topped with golden sautéed nuts. 

2 lbs. fish (orange roughy or tilapia)

1/2 teaspoon salt

1 teaspoon paprika

1 large onion

1 tablespoon olive oil

1⁄2 cup water

1⁄2 teaspoon black pepper 

2 cups rice

4 cups water

1⁄2 teaspoon salt

1 tablespoon oil

1 cup slivered almonds or pine nuts

1.  Rinse and pat fish dry. Season with salt and paprika.  Bake at 350° for 20 minutes or grill until cooked through. Cut into 1 inch pieces.

2.  In a small skillet, sauté onion in olive oil until golden brown.

3.  In a blender, mix browned onion, water and black pepper for 30 seconds.

4. In a medium saucepan, add rice, water, salt and onion mixture. Bring to boil.  Simmer covered on low fire for 15 minutes.

5.  Heat oil and sauté almonds or pine nuts until golden.

6.  To serve, spoon rice onto a platter. Top with fish and nuts. 

Serves 6 

Stuffed Cabbage Rolls

Cabbage leaves are filled with ground beef and rice, simmered in garlic and crushed mint. Here they are layered in a pan tray to bake in the oven instead of the usual stock pot over the stove. Simply follow recipe in the book and lay cabbage rolls tightly next to each other, fill tray with water to cover 3/4 full, cover with foil and bake at 350 degrees for 1 hour. Delicious! 

Potato Kibbi

Kibbit Batata

(Potato Kibbi)

 Serve this dish in a shallow platter and drizzle with olive oil.  Lay out green onion, cucumbers, and fresh mint with pita bread for condiments.

½ cup Burghul #1
½ cup water
1 small onion
½ teaspoon salt
¼ teaspoon black pepper
½ cup walnuts
1 tablespoon dried mint
4 tablespoons Tahini
¼ cup cold water
4 large potatoes, cooked and mashed

1.  Soak burghul in water for 10 minutes.  Drain if there’s any liquid left.
2. Combine onion, salt, black pepper, walnuts, mint, Tahini and cold water in blender and mix for 30 seconds.
3. Place potatoes in a medium bowl.  Add burghul and onion mixture.  Knead together or place in food processor and process for 2 minutes until well blended. 

 

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.