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Various recipes(Tabouli Salad/Freekeh with Chicken/Layali Lubnan)

Various recipes(Tabouli Salad/Freekeh with Chicken/Layali Lubnan)

Tabouli Salad Recipe (Tabbouleh)

Tabouli (or tabbouleh) salad is the most popular Mediterranean salad in the United States. It is now available in supermarkets across the country. In the States, tabbouleh is often made with more bulgur than in the traditional recipe. The way we make it in Lebanon, its parsley is the star of the show with a hint of bulgur.

Ingredients:

  • Bulgur wheat 50g
  • 50g flat-leaf parsley, chopped
  • 50g Mint, Chopped
  • 200g ripe tomatoes, deseeded & diced
  • 3 spring onions, finely chopped
  • juice 1 lemon
  • 3 tbsp Olive oil

Method

  1. STEP 1
    The bulgur wheat should be rinsed in a sieve until clear water. Drain well and transfer to a large bowl. Pour 200ml boiling boiled water over the rice, cover it with clingfilm, and let soak for 30 minutes.
  2. STEP 2
    Keep the parsley in one bunch and chop the leaves roughly. Don’t worry if some stalks are included; they add to the flavor. Do the same thing with the mint. Add the tomato, spring onion, and chopped herbs to a large bowl.
  3. STEP 3
    Add the lemon juice, olive oil, and bulgur to the herb mixture. Mix well, season, and serve.

Freekeh with Chicken

Freekeh is a grain made from green durum, which is roasted and rubbed for flavor. This ancient grain is rich in protein and fiber and can be easily cooked. It is a good substitute for rice.

Ingredients:

For 2 servings
  • 2 chicken thighs
  • 1 medium onion
  • 2 cups of washed freekeh (200 g)
  • Divided in half, 5 cups of chicken broth (1.2 L)
  • 2 tablespoons of olive oil
  • 1 tablespoon ghee (optional)
  • 1 teaspoon ground cinnamon
  • Allspice, 1 teaspoon
  • 1 teaspoon turmeric powder
  • Cardamom powder, 1/2 teaspoon
  • Salt and pepper to taste
BROILING CHICKEN:
  • 2 tablespoons of olive oil
  • 1 tablespoon pomegranate Molasses
  • Allspice, 1 teaspoon
  • 1 teaspoon ground cinnamon
  • Cardamom, 1 teaspoon ground
  • 1 teaspoon paprika
  • Salt and pepper

Preparation:

  1. Boil the chicken thighs in water with desired spices.
  2. Sauté the onions in olive oils. Add the washed fava beans and let them cook for a few minutes.
  3. Add the spices to the broth and bring it to a boil. Once boiling, cover the pot and cook at medium heat for 25 minutes until the chicken is cooked and tender.
  4. Cover chicken thighs in the spice mixture to broil chicken and broil at high heat for 5 minutes.
  5. Serve yogurt or yogurt with cucumber salad with roasted nuts.
  6. Enjoy!

    (Layali Lubnan, ليالي لبنان)

    Ingredients:

    Semolina Pudding Layer
    • Fine Semolina, 1 cup
    • 5 cups Milk
    • 2 tbsp of Sugar
    • Ground Mastic is optional but recommended.
    • Optional but recommended: 1 tsp Orange Blossom Water
    Ashta Topping
    • 1/2 cup Milk
    • 1 cup Heavy Whipping cream
    • 1 tbsp All-purpose flour
    • 2 tbsp Corn Starch
    • 2 tbsp of Sugar
    Topping
    • 3/4 cup Crushed Pistachios
    • Simple Syrup
    • Sugar 2 Cups
    • 1 cup Water
    • Orange Blossom Water 1 tsp. Adjust to your taste

    Instructions:

    1. Mix all the ingredients for ashta in a pot without heat until there are no lumps. Then, heat it to medium-high and continue whisking until the mixture thickens. This should take around 5 minutes. It should be creamy and pourable. Add a few drops of orange blossom water and stir.
    2. Remove ashta and place it in a bowl. Cover with plastic wrap so that the ashta does not develop a layer of skin on top. While working on the semolina, let it cool.
    3. Stir all ingredients except the orange blossom water in a pot on medium heat. It can take up to 10 minutes for the pudding to thicken and become pourable. Add the orange flower water last and stir.
      Pour the semolina into a 9-by-11-inch pan and spread out evenly. Let it cool down for 10 minutes. Spread the ashta over the top.
    4. Add crushed pistachios to the top. Add more if necessary.
    5. Cover and let it cool in the refrigerator for 2 hours. In the meantime, make the syrup by mixing the sugar and water. Allow it to simmer for 5-10 minutes until it thickens. Stir in a little orange blossom water, if desired.
    6. Pour as much or as little orange blossom water as you want over the dessert. You can do this however you like.
    7. This dessert is not sweetened without simple syrup. Serve it with syrup drizzled on top! Keep any extra syrup in the refrigerator in a jar.

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