Kah'k (Milk Cookies)

These soft cookies are perfect for morning breakfast or on the go. Try any of the 3 variations for a delicious and healthy cookie. Who knew cookies could be good for you? :) 

Stuffed Zuchini (Koussa)

There are 3 different types of vegetables one can use for this meal: regular Zuchini, yellow squash, or lita squash. Whichever you use, the flavor will turn out very similar. 

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. 

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!