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Tabouli
Country of Origin : Lebanon
Given by : Mathew (Year 6) - 2000
Ingredients
* 1/3 cup of crushed wheat (burghul)
* 2 cup of water
* 5 cups chopped parsley
* 1/4 cup a fresh mint (chopped) or 2 tablespoons dry
* 4 green onions, with ends
* 2 tomatoes (diced small)
* 1+1/2 teaspoons salt
* 1/4 teaspoon pepper
* 1/3 cup of lemon juice (or to taste)
* 1/4 cup olive oil or vegetable oil
Utensils
Large glass mixing bowl.
Method
Wash parsley well, drain and shake out excess
moisture.
Soak crushed wheat in water in a large mixing bowl
for 2 minutes.
Drain well and set aside while preparing other
ingredients.
Remove stems from parsley and chop very finely (3
bunches should equal about 5 cups) - mix with crushed wheat.
Chop onions finely and add to mixture.
Mix in other ingredients thoroughly. Do not add
tomatoes and onions until just before serving. Toss well.
* Serve with Lebanese bread.
Humus bi Tahini
Country of Origin : Lebanon
Given by : Mr Taylor (Year 6 Teacher) - 2000
Ingredients
* 1 cup chick peas
* 3 cups of water
* 1/3 cup tahini
* 1/2 cup lemon juice
* 2 cloves of garlic, crushed
* Salt
For serving: chopped parsley, 1 tablespoon olive oil, paprika.
Utensils
Sieve or blender, shallow glass serving dish.
Method
Wash chick peas well, cover with water, soak for
12 hours (overnight).
Boil chick peas for 2 hours, add 1 teaspoon salt,
boil for further hour.
Press peas through a seive or remove skins, then put
through blender adding a small amount of cooking liquid.
Slowly blend in Tahini and most of lemon juice.
Crush & add garlic, blending until thick and
smooth.
Spread on shallow serving dish, pour olive oil in
centre and sprinkle with paprika and parsley.
* Serve with Lebanese bread & Tabouli
Tiropitakia
(Cheese Triangles)
Given by : Jake (6T) - 2003
Ingredients
Cheese Filling:
* 375g (12 ounces) feta cheese
* 1 cup ricotta cheese
* 1/4 cup finely chopped parsley
* 2 teaspoons finely chopped mint (optional)
* Freshly ground black pepper
* 2-3 eggs
To Finish
* 500g (1lb) fillo pastry
* 3/4 cup melted butter
Utensils
Fork & bowl.
Method
Crumble feta cheese into a bowl, combine with ricotta or mizithra
cheese, then mash finely with a fork to blend throughly.
Add parsley, mint if used and pepper to taste.
Lightly beat 2 eggs and stir into cheese.
Mixture should be soft but still holds its shape. If too stiff, add
another egg.
Cut each fillo pastry sheet into 3 strips, each about 13 x 30cm in
size.
Stack on a cloth and cover with another folded, dry cloth.
Place moistened cloth on top.
Take strip of fillo and brush lightly with butter.
Fold in half lengthwise and brush again with butter.
Place a generous teaspoon of cheese mixture towards bottom edge of
strip and fold end of strip diagonally over filling so that bottom is
in line with folded edge, forming a triangle.
Continue to fold in a triangle to end of strip.
Repeat with remaining ingredients.
Place finished triangles on lightly greased baking tray and brush tops
lightly with butter.
Bake in moderately hot oven for 20 minutes or until puffed and
golden.
* Serve Hot.
Country of Origin : Greece
Given by : Siobahn (6T) - 2003
Ingredients
* 2 cups of dried haricot (navy), cannellini, lima or black eyed beans
* 8 cups of water
* 1 large onion, finely chopped
* 1+1/2 cups chopped, peeled tomatoes
* 2 tablespoons tomato paste
* 1 cup chopped celery, including leaves
* 1 cup diced carrot
* 1/4 cup chopped parsley
* 1/3 cup olive oil
* Freshly ground black pepper
* 1/2 teaspoon sugar
* Salt
Utensils
Saucepan
Method
Wash beans in several changes of water.
Place in large pot with 8 cups of water and bring to the boil.
Boil for 2 minutes, remove from heat and leave pan covered until
beans become plump. (Time varies according to beans, with the
smaller beans plumping in 1 hour while larger beans take about two
hours)
Add remaing ingredients except salt and bring to the boil.
Cover pan and boil gently for 1+1/2 hours.
Add salt to taste and cook for further 30 - 60 minutes until beans are
tender. (Again time depends on the beans)
Serve hot in soup plates, sprinkling chopped parsley on each serve.
*Crusty bread, black olives, cheese and wine can accompany fassoultha
for a complete meal. Serves 8
Country of Origin : Middle East
Given by : Emma (6T) - 2003
Ingredients
* 1 kg ground lamb or beef
* 1 cup coarsely chopped parsley
* 2 large onions, chopped
* 2 teaspoons salt
* 2 teaspoons Baharat
* Oil for cooking
Method
Combine meat with parsely, onion, salt and baharat. Pass through a meat
grinder
twice, using fine screen. Alternatively process in 4 lots in food
processor.
Knead to a smooth paste by hand if meat grinder is used; if processed,
knead
to blend flavours evenly.
Moisten hands with water, take generous tablespoons of the paste and
mould it around flat, sword-like skewers in finger shapes about 10cm
long.
Place 2 such shapes on long skewers, one if skewers are short. Keep
hands
moistened
during shaping.
As skewers are prepared, set them across a baking dish with ends of
skewers resting on each side.
Have charcoal fire at the glowing stage and remove grid if possible. A
rectangular
shaped barbecue such as Japanese hibachi is an advantage as
medium-length
skewers fit across it without the need for a grid.
Brush kababs lightly with oil and the grill for 2-3 minutes, turning
frequently.
If it is posible to cook them without a grid, then try to place skewers
so
that meat lies between the grid bars.
Remove cooked kababs from skewers and serve immediately in warmed
Khoubiz with salad ingredients. Also may be served on a plate with
vegetable or salad accompaniment.
Country of Origin : Armenia
Given by : Bridget (6T) - 2003
Ingredients
* 1/2 cups chick peas
* Water
* Large chopped onion
* 1/4 cup olive oil
* 1/4 cup tomato paste
* Salt
* Freshly ground black pepper
* 1 teaspoon sugar
* 750g spinach
Utensils
Bowl, saucepan, pot,
Method
Wash chick peas well, place in a bowl and cover with 5 cups cold water.
Leave to soak overnight - in a cool place if weather is hot.
Next day put chick peas and soaking water into a deep saucepan and
bring to the boil. Cover and simmer gently for 2 hours or until tender.
In a separate pan gently fry onion in oil until transparent.
Add tomato paste, about 2 teaspoons of salt, a generous grinding of
black pepper and the sugar to the cooked chick peas.
Wash spinach, chop leaves and stems roughly, add to chick pea mixture.
Cover and simmer for further 20-30 minutes, adding more water only if
necessary.
* Nivik should be moist, not too liquid. Serve with bread, salad and
pickles as a light meal. Also good served cold. Serves 6.
Ingredients
* 1kg Spinach
* 1 medium sized onion, chopped
* 1/2 cup olive oil
* 1 cup chopped spring onions
* 1/2 cup chopped parsley
* 2 teaspoons chopped dill or fennel
* 1/4 teaspoon ground nutmeg
* 1/2 cup mizithra or cottage cheese
* 1 cup well crumbled feta cheese
* 1/4 cup finely grated kefalotiri or Parmesan cheese
* 4 eggs, lightly beaten
* Salt
* Freshly ground black pepper
* 10 sheets fillo pastry
* Melted butter for assembling pie
* Oven temperature 180 degrees Celsius
Utensils
Mixing bowl, baking dish
Method
Lightly cook spinach.
Gently fry onion in oil for 10 minutes, add spring onion and fry for
further 5 minutes.
Place drained spinach with onion, oil mixture in a large mixing bowl.
Add herbs, nutmeg, cheeses and eggs and stir to combine.
Check saltiness of mixture, then add salt and pepper to taste.
Brush a baking dish with butter and line with a sheet of fillo pastry.
Top with another 4 sheets, brushing each with butter.
Spread filling in pastry lined dish and top with remaining fillo,
brushing each sheet again with butter.
Brush top lighty with butter and score top layer of pastry lightly into
squares using a sharp knife.
Bake in a moderate oven for 45 minutes until puffed and golden brown.
Remove from oven, leave for 5 mintutes, cut into portions for serving.
* Serves 8
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