Cosette's Kitchen logo

menu icon
search icon
×

Appetizer

Charcuterie Board

An abundant board.

The ultimate party showstopper, the Charcuterie Board! I have hosted many parties in my 39 years of life. In the past few years, my dinner party skills have definitely improved. But all in all, you put out some type of cheeseboard and your dinner guests will be beyond thrilled.

But the question I always seem to get is, how do you make your board look like that? So I thought I'd put together a small tutorial for you to make the ultimate cheese board. This board is geared for a small snacking platter or a meal for two, you can always add more to a larger board to be fit for a party.

The Board

Choosing your board for the mood of your event. Add in ramekins for your pickles and olives.

First and foremost, choose your board. You want to make sure it is a food safe board, it will usually say on the bottom or if it is a cutting board, you are definitely safe. I have found boards at Homegoods, Target, Marshalls and all over really. Here are a few on Amazon that would work perfectly for this style board:
Olive Wood Cheese Board
Provencale Paddle Board
Acadia Cheese Board
If you're looking for a showstopping piece, something that will last a lifetime and really wow your guests, check out a local company Roe & Bella, they make stunning boards from salvaged wood. For this smaller sized board, I used one that is about 17" x 9" of surface area.

The Essentials

All the components of your board.

Creating a board is truly fun and creative. Each time you make a board you can include new and different components to wow your guests. I've included some of the basic principles and ideas of what to include:


  • Cheeses: variety of textures and flavors
  • Protein: assorted salamis or smoked salmon
  • Pickled items: olives, pickles
  • Dried fruit: dates, figs, apricots, oranges
  • Fresh fruit: strawberries, raspberries, grapes
  • Nuts: almonds, hazelnuts
  • Fresh veggies: cherry tomatoes, cucumbers
  • Crackers: variety of sizes, flavors and textures
  • Sweet: chocolate, honey, jam
  • Garnishes: fresh herbs, edible flowers

Cheeses

Start by setting up your cheeses.

After I find my perfect board, I like to place any ramekins down that will hold juicy items (olives, pickles, etc). Then onto placing my cheeses. I try to space them out along the board, fanning some, crumbling some and making them look pretty. When it comes to choosing cheese for a board, I love using a variety of flavors and textures. For this particular board I choose:

  • Manchego: sheep's milk, firm and buttery texture
  • Chèvre : goat's milk, creamy, tart and tangy
  • Unexpected Cheddar: cow's milk, aged cheddar with a subtle change to a Parmesan flavor (found at Trader Joe's)

It's always great to have a soft cheese spread like the Chèvre, I chose a plain one and added rosemary and pink peppercorns. I popped it into a heart-shaped silicone mold to create that cute accent on the board, perfect for Valentine's Day. I've also added a small bowl of pink peppercorns to the board, they are oddly kind of sweet and soft. They can be eaten as it and a nice little addition to make everything pop on the board.

The Manchego is such a classic cheese, it is made of sheep's milk, super buttery and perfect for slicing. And finally, the Unexpected Cheddar, this cheese is exclusively sold at Trader Joe's and almost has a cult following. It's an aged cheddar but has a completely different texture and notes of a Parmesan cheese. It crumbles well which is a nice variation on the board. Another cheese alternative could be a Stilton or a Blue cheese.

Meats

Fill in with meats.

Traditionally, cured meats are common for a charcuterie board. I try to use a variety of salamis including: prosciutto, peppered salami and salami secchi (hard salami). If you have folks that don't eat pork products, you can always substitute with smoked salmon or chicken/turkey products.

At this time I begin nestling salami next to the cheeses and across the board. The thin salami can be folded and tucked in like little flowers or fanned out, prosciutto nestled in little piles or rolled in cigar like sticks. Find your space and add your meats.

The Fillers

Finally, fill in all the spaces with your additional items.

After your anchor meats, cheeses and ramekins are placed, the rest is about filling in the nooks and crannies. I start with some dried fruit, then crackers, then fruit and veggies, chocolate then finally nuts and herbs tucked around the edges to make it really pop.

You can decide how much of everything you want to add in depending on your taste and what you're in the mood for. The biggest thing is making sure you fill in every little area. The beauty comes from the abundance.

Preparation

What I love to do if I'm short on time is prep everything for my board the night before. Slice the cheese, the meats, the veggies. Pull out the accoutrements and begin assembling the board. Snap a picture then put everything away in containers. The day of your event, pull up your picture and begin assembling with all your pieces. Such a time saver and gives you time to visualize what you want without feeling rushed.

If you're looking for an alternative for your gluten free, vegan guests, consider a Mediterranean Mezze platter. Add dips such as hummus and baba ganoush with veggies for an alternative fit for all your guests.

I hope this little tutorial gives you the confidence to create your own perfect board. I would LOVE to see your creations, tag me on Instagram or Facebook if you try to make your own special board.

xoxo,
Cosette

charcuterie board, cheese board, cheese, salami, appetizer, snack
Pin for later.

Print Recipe
 Charcuterie Board
charcuterie board, cheese board, cheese, salami, appetizer, snack
Course Appetizer
Cuisine American
Servings
Ingredients
Course Appetizer
Cuisine American
Servings
Ingredients
charcuterie board, cheese board, cheese, salami, appetizer, snack
Share this Recipe

Onion Tart

tart, pie, onions, breakfast, brunch, taste, butter

Beautiful tart with simple onions as the main ingredient.

Simple. Elegant.

Sometimes I struggle to find just the right dish for a brunch or appetizer for a party. How many hummus platters can I truly make? You know? This time of year I really, really start to miss summer, especially summer produce. Fresh plucked tomatoes from my garden are by far the BEST, taking a bite and tasting pure summer.

I got thinking about tomato tart, one of my favorite things to do with those fresh summer tomatoes, like this one I have on the blog. I wanted to create a riff on that classic but something warm and comforting for these cold winter days. Onion tart! Classic enough to make all year long but especially good when you're craving comfort food.

This onion tart would be delightful for brunch or cut up into small pieces and used as an appetizer dish. Who says your Superbowl party can't have these fancy appetizers?

tart, pie, onions, breakfast, brunch, taste, butter

A few sprigs of fresh time and sprinkle of pure flake sea salt really elevate the dish.

 

Balanced flavor.

The balance of a buttery crust, cheese, labneh and sweet onions really gives this tart soooooo much depth of flavor. A bit of sweetness from the onions, salty sharpness from the cheese, tanginess from the labneh and pure heaven from the buttery crust. If you don't have labneh, you can easily substitute with thick Greek yogurt or ricotta cheese, both would be a good substitute.

I love making my own pie dough, it's simple ingredients but you can certainly use prepared pie dough. I would definitely work in the cheese and thyme in the dough to give it that extra something special.

tart, pie, onions, breakfast, brunch, taste, butter

Perfect for a brunch gathering.

I truly hope you try this delicious and simple recipe. As always, I love seeing your creations, tag me on Instagram or Facebook!! Don’t forget to Pin the recipe!
Xoxo,
Cosette

tart, pie, onions, breakfast, brunch, taste, butter

This onion tart is a crowd pleaser!

 

 

  

Print Recipe
 Onion Tart
Impress your guests with this simple but elegant dish. Perfect for brunch or appetizer. Makes (1) 9x12 tart
onion, tart, brunch, appetizer, super bowl, pie, butter
Course Appetizer
Prep Time 20 minutes
Cook Time 25 minutes
Passive Time 1 hour
Servings
squares
Ingredients
Pie Crust
Tart Filling
Course Appetizer
Prep Time 20 minutes
Cook Time 25 minutes
Passive Time 1 hour
Servings
squares
Ingredients
Pie Crust
Tart Filling
onion, tart, brunch, appetizer, super bowl, pie, butter
Instructions
Pie Crust
  1. I strongly encourage you to make your own pie dough but if you are unable to, please refer to notes below.
  2. In the bowl of a food processor, add in your flour, sugar, salt and pulse for a few seconds to combine.
  3. Next, add in your cubed butter one slice at a time. Pulse, release then add another.
  4. Add in your cheese and thyme.
  5. Next add in one tablespoon of water at a time until a crumbly but cohesive dough forms. Usually 6-7 tablespoons.
  6. On a sheet of wax or parchment paper, dump your dough mixture out. Press using the sides of the paper to create a disc. The dough should come together, wrap and place in fridge for at least an hour but can be made ahead and pulled out the next day.
Tart Assembly
  1. Preheat oven to 450 degrees Fahrenheit.
  2. Remove your dough from the fridge and on a floured surface begin rolling out into about a 9x12 rectangle (rustic is fine).
  3. In a quarter sheet pan (you can use a half sheet pan if you don't have a 9x12, just section to one side of the pan). Spray or butter and then place a piece of parchment paper.
  4. Lay your pie dough on the parchment, you can press the edges up slightly to create a small raised crust.
  5. Mix together your labneh, toum and salt. Spread an even thin layer on the crust. Next, sprinkle your Parmesan cheese.
  6. Slice your onions about ¼" thick, I actually like cutting them with the skin on then peel off for each ring. Finally, place your sliced onion rings on top to cover most of the tart. I like to use a variety of different sizes.
  7. Dot your onions with some small pieces of butter and bake for 25 minutes until golden brown. You can broil the top for a few seconds at the end for a little more char on your onions if you'd like.
  8. Remove from oven and sprinkle with flake sea salt and additional thyme. Enjoy warm or at room temperature.
Recipe Notes

*Store bought pie crust can be used, I'd encourage adding the cheese and fresh herbs to get that ultra flaky/crispy crust

*Basic pie dough recipe from Marie Saba: http://cocinamarie.com/how-to-make-an-all-butter-pie-crust/

*Toum recipe: https://cosetteskitchen.com/recipe/toum

Share this Recipe

Lebanese Cauliflower Bites ~ Arnabeet

cauliflower, tahini, lebanese, appetizer

Tangy baked cauliflower with tangy lemon and tahini sauce.

 

There are days I can't remember where I put my keys or what I ate for breakfast. Is it the 3 kids that made me lose my memory or just getting older? I'm not sure but I do know that there are some memories that are hard to forget. Like Sunday meals with the family growing up. Sundays were one of the only days my dad didn't open the shop. It was also the day where we had a big meal, often chicken and toum, grape leaves and side dishes of hummus and baba ganoush. Not too long ago, I remembered a dish my mom used to make, fried cauliflower. Fried bites of cauliflower with tangy, delicious tarator sauce. But let's be honest, I don't like frying much. So I thought recreating this well loved recipe by roasting the cauliflower, resulting in a delicious side dish or appetizer perfect for Sunday supper or an appetizer or side dish at your holiday gathering. 

 

Baked not Fried

Arnabeet Mekleh (translated to fried cauliflower) is a common Lebanese snack. Cauliflower florets dredged and fried into morsels of goodness, drizzled with the classic tarator sauce (tahini garlic sauce). Don't get me wrong, I LOVE these bites, they are everything you dream of. But I do NOT like frying, especially savory foods. I'll fry a donut any day of the week, but savory foods tend to evoke more of a smell when frying. And let's be honest, anything baked is 10x healthier for you. Do you prefer baked foods versus fried? Truth be told, my kids aren't cauliflower fans, until they tried these delicious bites. Roasted to perfection with a healthy coating of toum to really caramelize and glaze the bites, tangy lemon squeezed on top and garlicky tarator to dip. These simple ingredients truly transform the simple, humble cauliflower to the perfect snack. 

cauliflower, tahini, lebanese, appetizer

A squeeze of lemon on the hot charred cauliflower.

 

cauliflower, tahini, lebanese, appetizer

Classic taratore sauce (tahini, garlic and lemon) take these from ordinary to extraordinary.

 

Health Benefits

Cauliflower has been the CRAZE lately, cauliflower rice, cauliflower pizza (which I beg to disagree on). Truth is, cauliflower is a superfood that we all should be eating more of. It's an excellent source of fiber, high in Vitamin C and an anti-inflammatory. I always appreciate new ways of enjoying vegetables, with this dish being both vegan and gluten free, it's a winner for anyone looking for a delicious, nutritious dish. 

As always, I hope you enjoy this dish and love seeing your creations. Tag me on Instagram @CosettesKitchen or post on my Facebook Page.

xoxo,
Cosette

cauliflower, tahini, lebanese, appetizer

Enjoy as an appetizer or side dish for any meal.

 

cauliflower, tahini, lebanese, appetizer

Lebanese Cauliflower Bites, Pin for later.

 

 


Print Recipe


Lebanese Cauliflower Bites ~ Arnabeet

cauliflower, tahini, lebanese, appetizer

Course Appetizer, Side Dish
Cuisine Lebanese
Keyword fall, lebanese

Prep Time 10 minutes
Cook Time 25 minutes

Servings


Ingredients
Baked Cauliflower

Tarator (tahini sauce)

Course Appetizer, Side Dish
Cuisine Lebanese
Keyword fall, lebanese

Prep Time 10 minutes
Cook Time 25 minutes

Servings


Ingredients
Baked Cauliflower

Tarator (tahini sauce)

cauliflower, tahini, lebanese, appetizer


Instructions
Baked Cauliflower
  1. Preheat oven to 500 degrees.

  2. Prepare cauliflower by cutting into florets.

  3. Spread florets on baking sheet and coat with toum and salt, be sure each floret is coated.

  4. Bake for 20-25 minutes tossing halfway to ensure all pieces are browning evenly.

  5. Once browned and caramelized, remove from oven and squeeze liberally with lemon.

  6. Plate and enjoy with taratore sauce.

Tarator Sauce
  1. With mortar and pestle smash garlic, add your tahini, water, lemon and salt. Adjust lemon and salt to your liking. Add additional water or lemon juice to thin if too thick.


Share this Recipe

Loobieh bi Zeit (Green Beans with Oil)

Thank you Carapelli Olive Oil for sponsoring this post. For more information and a store locator, please visit CarapelliUSA.com and be sure to check out Carapelli’s social channels: Facebook and Instagram.

green beans, lebanese, olive oil, fresh, easy, vegetarian, vegan

Tender green beans are tossed with lemon, garlic and olive oil.

Simple Times

If I close my eyes and visualize my childhood it always, always includes a bounty of food. Afternoons sitting in the kitchen with my mom helping her peel garlic, stream oil while she makes toum or clip the ends of green beans. Despite the tough times my parents had while growing up, there was never a shortage of food. Whatever my mom made us, was a meal fit for a king or queen. I think her gift, and that of my people, is taking the simplest ingredients and creating food that is flavorful, delicate and always made with love. 

green beans, lebanese, olive oil, fresh, easy, vegetarian, vegan

Simple ingredients and high quality Carapelli Olive Oil elevate this dish.

From simple cuts of meat, vegetables, garlic, lemon and olive oil, a meal can be enjoyed by many. It is the process of taking quality ingredients and cooking techniques that brings out the best in each dish. Using the highest quality olive oil is so important in Lebanese cuisine. It is often the glue that creates a cohesive dish, marrying all the flavors together. Carapelli Organic Extra Virgin Olive Oil is soft, balanced and fruity in flavor. The delicate flavor of Carapelli Olive Oil is achieved by harvesting high-quality olives at the optimal time, in the most delicate manner. It is the perfect accompaniment to Loobieh where olive oil is the star of the dish.

olive oil, lebanese, cooking, taste, italian

With 3 distinct olive oils, choose the one that fits your dish!

Loobieh bi Zeit

In Arabic, "Loobieh" translates to green beans and "Zeit" translates to oil. Loobieh can be prepared in two ways, one is a braised green bean dish that is filled with tomatoes and often meat. The other version is a dish where greens beans are cooked tenderly, then tossed with garlic, lemon and the most delicate olive oil. Both dishes can be enjoyed as a meal on their own or as part of a mezze platter. This recipe highlights the simple garlic and olive oil Loobieh, enjoy with pita bread warm or cold. Carapelli Organic Extra Virgin Olive Oil truly elevates this dish with the balanced classic flavor of the olive oil and tender sweet greens beans.

green beans, lebanese, olive oil, fresh, easy, vegetarian, vegan

Carefully crushing the green beans with a pestle ensures the flavors of olive oil, garlic and lemon come through each piece.

 

green beans, lebanese, olive oil, fresh, easy, vegetarian, vegan

High Quality olive oil is essential to create the most flavorful dish.

I hope you enjoy this simple recipe! As always, I love to see your creations, be sure to tag me on Instagram or Facebook if you give this a try. You can find more inspiration using Carapelli Olive Oil by visiting CarapelliUSA.com and be sure to check out Carapelli’s social channels: Facebook and Instagram.

Xoxo
Cosette

I was selected for this opportunity as a member of CLEVER and the content and opinions expressed here are all my own.

green beans, lebanese, olive oil, fresh, easy, vegetarian, vegan

Pin recipe for later! Tender green beans are tossed with lemon, garlic and olive oil.


Print Recipe
 Loobieh bi Zeit (Green Beans with Oil)
Recipe as written is for a full-sized meal. Can be halved for an appetizer.
green beans, lebanese, olive oil, fresh, easy, vegetarian, vegan
Course Appetizer, Main Dish, Side Dish
Cuisine Lebanese
Keyword dinner, lebanese, salad, side dish
Prep Time 10 minutes
Cook Time 20 minutes
Servings
Ingredients
Course Appetizer, Main Dish, Side Dish
Cuisine Lebanese
Keyword dinner, lebanese, salad, side dish
Prep Time 10 minutes
Cook Time 20 minutes
Servings
Ingredients
green beans, lebanese, olive oil, fresh, easy, vegetarian, vegan
Instructions
  1. Prepare your green beans by removing the ends and washing.
  2. In a large pot, add your green beans and fill with water. Set burner to high and let beans boil for about 20-25 minutes until tender.
  3. Meanwhile, in a bowl, smash your garlic using a pestle or garlic press. Squeeze your lemon and set aside.
  4. Once green beans are tender. Drain and add to bowl with garlic. Begin smashing the beans into the garlic, add in your lemon and olive oil while warm.
  5. Combine breaking the beans apart to allow all the flavor to come through. Season with salt and any additional lemon (to taste).
  6. Serve warm or cold with pita bread. Enjoy!
Recipe Notes

**If making as a side dish, I would cut the recipe in half. The recipe as shown, is meal-sized. 

Share this Recipe

Baba Ganoush

 

It's been over 20 years since I have made a trip to Lebanon to visit family. Yikes! I didn't realize how long it had been until I calculated the years. Kind of like me thinking 30 years ago was in the 70s, but actually it was the 90s...how did this happen??? Anyway, my last trip to Lebanon I was 17 years old. Young, excited, rebellious! My grandfather, may he rest in peace, I'm sure had a blast with the shenanigans I pulled. Even though I was young(er), the sense of livelihood and excitement was there for everyone. Huge gatherings with friends and family that occurred regularly, always centered around food. 

mezze platter, charcuterie board, baba ganoush

Some labnah, olives and parsley salad with sumac

In Middle Eastern countries, we celebrate everything with food! Mezze, is the equivalent to a MASSIVE charcuterie board here in the United States. When you walk into a home, food is immediately offered and you are expected to eat. Mezze is a spread of many different appetizers and usually enjoyed with a drink such as arak. Some common dishes include hummus, labneh, fresh pita bread, olives, baba ganoush, chicken, grape leaves, cheeses, veggies and more. A table is spread with endless food options but yet, no one eats a large meal. It's just small bites you can enjoy leisurely. That's the thing, everything is slower and not rushed in Lebanon. People take the time to enjoy each other's company, enjoy the food, dance, talk and spend hours enjoying the afternoon or evening. 

I read this article a while back in the NY Times, it was titled, How to Throw a Relaxed Parisian Dinner Party.  As I read it, I thought to myself, this was what life was like in Lebanon. Dining with friends and family and enjoying every moment. Being in the moment. Talking, eating, enjoying life and the company of friends and family. The best conversations and friends come around a table to enjoy food. 

Now in my 30s, full family, lots of friends, one of my favorite things to do is entertain. I love to feed people, just like my parents do, just like their parents did and all my aunts and uncles still do. It's not me, it's cultural. It's a way of a life, a way we grew up learning to share what we have, especially food. For me, being Lebanese is not just where my parents came from, it's a link to my culture, my history, my family. 

As I continue to grow and learn about food, culture and the art of entertaining, I continue to circle back to my amazing heritage. This month, a group of amazing bloggers are celebrating the art of Arab food by using the hashtag #AprilisforArabFood . Follow along to see all the amazing creations from various Arab countries all over the world. The most amazing part is each post not only shares food, but stories and memories. 

mezze, appetizer, baba ganoush, charcuterie board

Silky, creamy baba ganoush

Today I'm sharing my recipe for baba ganoush and pita bread that you can add to your OWN mezze platter. Baba Ganoush, is an eggplant dip with many variations similar to hummus. I personally like my baba ganoush very smooth and creamy versus the traditional thick style. Running the eggplant through a food processor helps to get it silky and smooth. This easy recipe will have you making it weekly along with amazing fresh from the oven pita bread! You can click to find other Lebanese Recipes on the blog to add to your mezze platter. Find the recipes for baba ganoush and fresh pita bread below. 

baba ganoush, charcuterie board, mezze

Baba ganoush, silky and smooth

As always, I love seeing your creations! Be sure to tag me if you give this a try, Instagram @CosettesKitchen or post on my Facebook Page.

XOXO
Cosette

 

Print Recipe
 Baba Ganoush & Pita
Find these two delicious recipes to add to your own mezze platter.
Course Appetizer, Side Dish
Cuisine Lebanese
Prep Time 15 minutes
Cook Time 30 minutes
Servings
Ingredients
Baba Ganoush
Pita Bread
Course Appetizer, Side Dish
Cuisine Lebanese
Prep Time 15 minutes
Cook Time 30 minutes
Servings
Ingredients
Baba Ganoush
Pita Bread
Instructions
Baba Ganoush
  1. Set your oven to 450 degrees or light your grill.
  2. Prepare eggplant by washing and rubbing with a touch of olive oil.
  3. Place eggplants on a large baking sheet to roast in the oven or place directly on flames of grill on medium-high heat.
  4. Allow eggplants to roast turning every 5 minutes or so to allow each side to char and roast. You'll want to roast for about 15-20 minutes until eggplants are very soft.
  5. Once soft, remove from grill or oven and place on a roasting pan, cover with plastic wrap for about 5 minutes to allow the steam to create for easy removal of skin.
  6. Once steamed up, remove plastic wrap and begin to remove the skin, it should come off very easily at this point.
  7. Place the flesh of the eggplant in a colander and allow to drain excess liquid for about 5 minutes.
  8. Place drained eggplant and garlic in food processor and allow to process. Add in your tahini, lemon and salt. Adjust to taste, drizzle with olive oil and enjoy with fresh pita.
Pita Bread
  1. Preheat your oven and baking steel or pizza stone on 550 degrees and allow to heat for about an hour.
  2. In the bowl of your stand mixer fitted with dough hook add your flour and salt to the bowl.
  3. In a small measuring cup, add your yeast + sugar and fill with 1 cup warm water (110 degrees). Set aside and allow to bloom for about 5 minutes.
  4. With the mixer on low, add your yeast mixture to the flour mixture. Add an additional ¼ cup warm water if needed to create a cohesive dough.
  5. Allow mixer to work the dough for about 5 minutes.
  6. Cover bowl with warm damp towel and allow dough to rise for about an hour in a warm space.
  7. Once dough has risen, begin to make pita.
  8. Take a small piece of dough and roll very thin (as thin as you can go without tearing) on a well floured surface. Place on a pizza peel and place on steel or stone.
  9. Pita will only need to bake for about a minute, watch closely as it puffs and once fully puffed, remove from oven and place on a plate covered with a towel.
  10. Repeat until dough is done, make approximately 1 dozen pita.
  11. Store in a ziplock bag to stay fresh. Best used the day of or heat slightly before using.
Eggplant Oven Instructions
  1. Preheat oven to 450 degrees
  2. Prepare eggplants by trimming tops and bottoms and using a vegetable peeler, peel just part of the skin, making stripes.
  3. Cut eggplants into 1" cubes and place on large baking sheet.
  4. Drizzle with olive oil (2-3 tsp) and a sprinkling of salt (about ½ tsp)
  5. Using clean hands, mix to coat all pieces and make a single layer on baking sheet.
  6. Roast for 25 minutes, mixing halfway through baking. Remove from oven and let cool slightly.
  7. Place cooled eggplant and garlic in food processor and allow to process. Add in your tahini, lemon. Adjust to taste with any additional salt or lemon, drizzle with olive oil and enjoy with fresh pita.
Share this Recipe

Creamy Hummus

Stop what you are doing right this second and grab a bag of garbanzo beans and take them for a soak! Seriously, you NEED to make this hummus right away and you will thank me. I have strived to get the super creamy hummus many, many times. I will say, that having a very high powered blender or food processor is key, I recently got a Wolf Blender and couldn't be happier with it! If you don't have one, definitely invest in one that you can use for dips, soups, spreads and smoothies. It's worth it! 

I grew up eating hummus, so basically before it was cool and popular. What's not to love? Garlic, lemon, creamy beans, and tahini, it's a superfood like none other! I'm glad it's gained popularity and people have come to realize how amazing it really is for you. There are so many variations to making hummus, some that don't even require chickpeas! This is a VERY classic Mediterranean version, nothing fancy, just simple ingredients that meld together so incredibly well.

Tahini ~ Sesame Paste

The key to this recipe is tahini, many recipes call for adding olive oil to the hummus mixture itself, traditionally it is just used to top the hummus. The tahini is what gives it that creamy texture and depth of flavor, so be sure you are using good quality tahini when preparing. This process of preparing the beans is very specific to making hummus, this creates a very, very soft bean that is perfect for hummus. If you're preparing garbanzo beans for salads or anything else, these will be too soft. 

Traditional Method

There are definitely shortcuts to making hummus but the classic way includes an overnight soak then cooking to ensure very soft and creamy hummus. Another trick is adding baking soda to your garbanzo beans to help them soften even more, it changes the pH in the water creating a better environment for the skins to soften. The baking soda also helps to reduce the gas that beans will generally give you, bonus! With all these great tips and tricks, you are just a few hours away from beautiful and delicious hummus and you will NEVER go back to store bought. 

Canned Beans

You can ABSOLUTELY still use canned garbanzo beans if you don't have time to soak or just want hummus a little quicker. It is still crucial to boil down your beans, without this step you'll be left with chunky hummus. Once boiled and cooled, you'll follow the same steps to creating the perfect hummus.

Instant Pot

My Instant Pot is one of my favorite kitchen appliances, especially with beans!!! It makes a long process super quick. The beauty of using the Instant Pot is the ability to skip an overnight soak if you forget. 

  1. Place dried beans into your Instant Pot and cover with water by 2 times. Omit your baking soda but add in your garlic and bay leaves.
  2. Set your Instant Pot to high pressure, beans for 45 minutes.
  3. Quick release after 5 minutes and check the texture of your beans. 
  4. They should be soft and ready to process after cooling, continue with same steps as traditional method. 

Tips and Tricks

A few things to consider when making hummus that will ensure you have the BEST results!

  1. Process cooled beans: Processing the chickpeas when they are too warm/hot can make your hummus too thick and more like a paste instead of that creamy texture that you want. I recommend processing once your mixture has fully cooled to room temperature. 
  2. Ice cubes: Some folks may think it's weird to add in ice cubes to make hummus but it allows the mixture to stay creamy and also gives it that bright and vibrant color.
  3. Baking soda: Adding baking soda to your cooking beans is a old trick that helps to soften the skins. If making traditional dried beans adding it during the soak process and then again when boiling really gives the best texture. If using canned beans, adding to the boiling process helps to break down the skins - no more peeling skins!!!
  4. Thinning out: If you process your hummus and realize it's too thick, you can always thin out by adding some more cold water and or lemon juice if it needs a little more zing. 
  5. Instant Pot: If you choose to use the Instant Pot without soaking beans, be aware that they may cause more gas. Yes, the soaking process actually helps to eliminate some of the properties that cause gas. The hummus will still taste amazing and you'll have wonderful results, but maybe a little more gas.
    More about the degassing process (oligosaccharides) from Taste of Home

I hope you enjoy this hummus recipe as much as my family does. Remember, eating healthy and balanced doesn't need to be expensive. A bag of beans goes a long way and is a great way to enhance your family's diet and menu.

As always, I love seeing your creations. Please leave a review or share your dish with me on social media which lets me know what is working for you! You can find me on Facebook,  Instagram, Twitter and Pinterest. For more delicious recipes to your inbox, sign up for my newsletter!

xoxo,
Cosette

FeedFeed
Catch me make this delicious hummus on Afternoon Live
  • Chickpeas soaking
    Get your garbanzo beans soaking in a large bowl of cold water, cover about 2" and add in ½ teaspoon baking soda. Let sit overnight.
  • Boiling garbanzo beans
    Day 2, drain your chickpeas that were soaking and give them a rinse. Transfer to a large pot, cover with water and add in 1 bay lead and 4 cloves of peeled garlic.
  • Garbanzo Beans
    Be sure to skim the white stuff that comes to the top of the pot while boiling. Skim and boil for about 45 minutes to an hour.
  • Garbanzo Beans, hummus
    Once your beans are super soft and skimmed, drain. It should be very soft.
  • Garbanzo beans, hummus
    Let your beans cool to room temperature.
  • garbanzo beans, hummus
    Finally, begin blending. You'll add your tahini, lemon juice, ice cubes, water and beans together into your high powered blender to process. See full details below.

Recipes to try:

Lamb Skewers with Hummus
Fasolia bi Zeit (Beans with Olive Oil)
Baba Ganoush

If you have leftover aquafaba, try out my friend Candice's Dalgona Chocolate Milk or Dalgona Matcha Latte drink!

Print Recipe
 Creamy Hummus
Creamy Hummus
Course Appetizer, Side Dish
Cuisine Lebanese
Keyword lebanese, side dish, snack
Prep Time 20 minutes
Cook Time 1 hour
Passive Time 8 hours
Servings
cups
Ingredients
Course Appetizer, Side Dish
Cuisine Lebanese
Keyword lebanese, side dish, snack
Prep Time 20 minutes
Cook Time 1 hour
Passive Time 8 hours
Servings
cups
Ingredients
Creamy Hummus
Instructions
Preparing the beans
  1. The night before you want to make your hummus, soak your dry beans in a large bowl filled with the beans and water to cover the beans about 2". You'll want to leave room for them to expand. Add ½ teaspoon of your baking soda to this mixture and let sit 8 hours or overnight.
Making Hummus
  1. Drain your soaked beans and give them a quick rinse. (if using canned beans, rinse and drain then continue as directed). See instructions above if using Instant Pot method.*
  2. Add beans to a large pot, fill with water to cover the beans about 2" or more. Add in your bay leave and 2 cloves of peeled garlic and your additional ½ teaspoon of baking soda.
  3. Bring beans to a boil on medium-high heat, continuously skimming the top foam.
  4. Continue this process for 45 minutes to an hour on medium-high heat.
  5. Once the beans are soft, drain (you can reserve the liquid if you'd like, this is aquafaba which is used in place of eggs in many dishes). Remove the bay leaf, keep the garlic cloves with the beans.
  6. You'll want to let your beans cool to at least room temperature, processing warm beans will result in a very thick and paste like consistency.
  7. Once your beans have cooled, in a high powered blender or food processor, add your beans, ice cubes, remaining 2 garlic cloves, tahini and lemon. Blend, add a few tablespoons of water as needed to thin.
  8. Taste and add in salt and any additional lemon (to taste). If your mixture is too thick, thin out with some additional water, one tablespoon at a time.
  9. Scoop out into dish, and top with your adornments. Enjoy with pita bread, veggies or chips.
Recipe Notes

*Hummus can be frozen in a freezer safe container, top with a thin layer of olive oil on top, seal and can be stored for up to 4 months. Remove from freezer and place in fridge when ready to use.   

*Instant Pot method:

  1. Place dried beans into your Instant Pot and cover with water by 2 times. Omit your baking soda but add in your garlic and bay leaves.
  2. Set your Instant Pot to high pressure, beans for 45 minutes.
  3. Quick release after 5 minutes and check the texture of your beans. 
  4. They should be soft and ready to process after cooling, continue with same steps as traditional method. 
Share this Recipe

Trio Meatballs in Cream Sauce

Delicious trio of lamb, ground beef and ground veal combined with a creamy white sauce.

I don't know about you but dinner is always the wild card around our house. Breakfast is pretty much the same options; cereal, eggs, avocado toast, bagels, some baked good. Lunches also don't change too much: sandwiches, leftovers, small bites of cheese, salami & crackers. But dinner, dinner always has to be different. I can't serve pasta every night of the week or my family would go berserk! We aren't the family that has the same meals on rotation (but sometimes I wonder how great that would be)! Instead, I try to come up with new ideas, twists on old favorites and create some yummy food. But I guess I wouldn't be very good as a food blogger if I didn't at least try to be inventive, am I right?

While meal planning is clearly one of the best and most practical ways of creating wholesome meals, let's face it, sometimes life throws you too many balls and you drop them all so meal planning does NOT happen. Like these past few weeks, I have been completely off my game and truly winging it day in and day out. On those afternoons I stumble into the grocery store, searching for some food gods to tell me what to feed my children, I generally turn to the meat department first. We aren't that non-meat eating family, so if you're into that sort of thing this might not be for you. My children legitimately tell me that if there isn't meat in a meal it's not a full meal (goodness, I have some picky foodies at my table)!

Delicious trio of lamb, ground beef and ground veal combined with a creamy white sauce.

As I shopped the meat department the other day, ground lamb caught my eye and I thought, meatballs! While I love lamb, it is definitely a strong flavor and I wanted to mellow it out especially since I was thinking about making a creamy sauce. I threw in some ground beef and ground veal to make quite the eclectic meatball trio. What I love about making meatballs is that they can be a meal on their own, frozen to use later or added to a variety of meals throughout the week. It's definitely great food item and if you're more organized than me, making these ahead on the weekend can give you a head start on those weekday meals.

This dish would be great to serve to a crowd without the pasta or even as a meatball sub. Ultimately, it is a wholesome meal that your family will love. My kids gobbled up every bite! I hope you and your loved ones enjoy! 

As always, I love seeing your creations, tag me on Instagram @CosettesKitchen or post on my Facebook Page.

xoxo
Cosette

Delicious trio of lamb, ground beef and ground veal combined with a creamy white sauce.


Print Recipe


Trio Meatballs in Cream Sauce

This recipe makes a large batch of meatballs, feel free to freeze some or adjust and cut the recipe in half.

Delicious trio of lamb, ground beef and ground veal combined with a creamy white sauce.

Course Appetizer, Main Dish
Cuisine American

Prep Time 1 hour
Cook Time 30 minutes

Servings


Ingredients
Meatballs

Sauce

Pasta

Course Appetizer, Main Dish
Cuisine American

Prep Time 1 hour
Cook Time 30 minutes

Servings


Ingredients
Meatballs

Sauce

Pasta

Delicious trio of lamb, ground beef and ground veal combined with a creamy white sauce.


Instructions
Meatballs
  1. Combine your meats, eggs and breadcrumbs in a large bowl.

  2. Heat 2 tablespoon olive oil in a large pan on medium high heat and add your chopped onions + 1 teaspoon kosher salt, allow to soften and become translucent. After about 2-3 minutes add in your dried herbs, saute until fragrant. Then finally add in your garlic and saute for another 1-2 minutes.

  3. Let your onion mixture cool slightly then add to your meat mixture.

  4. With clean hands, combine the mixture until it's cohesive. Add the remaining salt and pepper. If your mixture seems too dry, you can add a touch of olive oil.

  5. Form your meatballs into large golf-sized balls (you can make smaller if you choose, especially if you cut the recipe in half).

  6. Heat a large skillet and add your remaining 2 tablespoon olive oil. Place meatballs in pan and cook on each side until browned (they will not be cooked all the way through).

  7. Remove and continue until meatballs are all browned.

Sauce
  1. Place a large pot on medium high heat, add your butter and begin melting. Add your flour and whisk until it forms a paste.

  2. Slowly add in your beef stock and continue whisking until the mixture comes to a slight boil and thickens.

  3. Turn heat down to low, add your salt, pepper & thyme to taste. Next, add in your meatballs. Let simmer and add in your cream.

  4. Cook your pasta according to package directions, drain and mix in your sauce and meatballs.

  5. Top with fresh parsley and additional thyme if desired. Enjoy!


Recipe Notes

**You make make the meatballs ahead of time and freeze or store in fridge. If storing in fridge, I would recommend cooking the meatballs all the way through. You can either place the pan fried meatballs in the oven to finish cooking or skip pan frying and bake the meatballs at 375 degrees for about 20 minutes until cooked through. 

**Meatballs and sauce can be served as is without the pasta, great as an appetizer


Share this Recipe

Acorn Squash Galette

Thanksgiving, one of my all-time favorite holidays. It's the holiday where everyone can be themselves, there aren't any gifts or grand gestures to be made. Just a day to help us remember all that we are thankful for. It's a day that many share with friends rather than their own family. A day where all those who are without family, whether they be far in distance or in heart, they have a place with friends. For the past 13+ years our Thanksgiving has been one spent with friends. Year after year, friends and locations have changed, but one thing remained constant, our love for gathering, sharing and being thankful for the friendships we've made. 

I think the beauty of Thanksgiving is the ridiculous number of dishes that are made for ONE meal! About 15 side dishes and appetizers, one turkey and lots and lots of wine! But really, the day is all about the side dishes. Whether you're team mashed potatoes or team sweet potatoes, at a Friendsgiving you can be sure BOTH will be at the table. One host but many, many helping hands and creative minds come together to share their finest recipes for this big day. 

I realized, as I was putting my Google Doc together for this year's event, I am definitely NOT a traditionalist. I love taking fall flavors and mixing things up. Which brings me to this divine baked good that can be served as an appetizer or a side dish. My taste buds are literally still abuzz. It's a savory galette with hints of sweetness. This would even be a perfect "dessert" for someone who is avoiding sugar, it really hits all the notes. 

Galettes are one of my favorite things, easier than a pie, more casual, more rustic and frankly I think 95% of the time they are more gorgeous with all their innards showing (innards? LOL). But really, it's the casual pie, kind of in the same category as a streusel or crumble...all the flavor and a fraction of the work. After a little Instagram poll, there was some demand for: savory dishes & new and innovative. I think this galette will be a PERFECT addition to your Thanksgiving table no matter how big or small of a gathering. With a combination of caramelized onions + acorn squash + apples + pomegranate seeds + pecans, you and your guests will be in heaven. This is also a vegetarian option for your guests and could definitely be gluten free if you use a gluten free crust or flour. 

I decided to use acorn squash because frankly, they're the underdog in the squash category, don't you think? Butternut and Spaghetti squash get all the glitz and glamour while little old acorn squash gets ignored. My husband actually first introduced me to this lovely variety, probably because it's also one of the cheapest and back in the day we ate good...but cheap. We roasted them and then piled on some brown sugar or maple syrup and had the most delicious side dish on a cold fall day. So it naturally came to mind when making this dish, it's hearty, inexpensive (since the rest of your Thanksgiving menu may not be) and really has a lovely texture and flavor. Instead of a sauce, a bed of caramelized onion graces this galette, is there anything better than caramelized onions? When cooked down they really have a silky, almost sauce-like texture. And finally some hints of sage + apples + pomegranate + pecans...all things fall in one place! 

So with just over 2 weeks before Thanksgiving, are you ready??? Add this to your menu and get your shopping list ready. I hope you enjoy, as always I love seeing your creations, tag me on Instagram @CosettesKitchen or post on my Facebook Page.


Print Recipe
 Acorn Squash Galette
Course Appetizer, Baked Good
Cuisine American
Prep Time 30 minutes
Cook Time 25 minutes
Servings
slices
Ingredients
Galette Filling
Pie Dough
Course Appetizer, Baked Good
Cuisine American
Prep Time 30 minutes
Cook Time 25 minutes
Servings
slices
Ingredients
Galette Filling
Pie Dough
Instructions
  1. Preheat oven to 400 degrees Fahrenheit and line sheet pan with parchment paper.
  2. Prepare your favorite pie dough or store bought variety. I like to add in some chopped sage leaves into the dough to give it a little extra flavor. Prepare and place in fridge until ready to roll.
  3. Cut your acorn squash in half and remove seeds. You'll only need one half for one galette but feel free to cook the whole thing. I slice the squash into half moons about ½" thick and place into a large pan with a bit of water, cover and allow to steam for about 10 minutes on medium high. You want the squash to be fork soft but not mushy otherwise it will fall apart, so do keep checking.
  4. Once squash is done, remove and let cool the remove the outer skin.
  5. Add about 2 tablespoon butter to the same pan and let brown slightly. Add in your squash then drizzle with maple syrup. Just heat it all up slightly so the squash is coated in butter and a touch of maple syrup. Set aside.
  6. In another large pan, heat your remaining 2 tablespoon of butter and add in your sliced onions. Let the onions cook down on medium-low heat until they begin to brown and caramelize. Be sure to frequently stir and shift in the pan so they evenly cook. Salt slightly (about ½ tsp) of kosher salt. Once cooked and wilted down, add in your chopped sage.
  7. Begin assembling your galette.
  8. Remove your pie dough and roll out into a large circle (about 10") on a well floured surface.
  9. Place pie dough onto parchment lined sheet pan.
  10. Leaving about an inch border around the galette, place your caramelized onions first. Then a layer of acorn squash on top.
  11. Next tuck in thin slices of apple in between the acorn squash. *
  12. Drizzle the top with a pomegranate molasses. *
  13. Fold over the edges of your galette, brush with egg wash and finally sprinkle the sea salt on crust.
  14. Bake in preheated oven for 25 minutes on top ⅓ of oven.
  15. Remove when edges are browned and flaky.
  16. Once galette is removed from oven, top with pecans and pomegranate seeds. Enjoy warm or at room temperature. *
Recipe Notes

*This recipe would be lovely with pears instead of apples.

*Pomegranate molasses can be found at most specialty food stores or online. You can certainly omit or use a touch of honey or molasses if you'd prefer. 

*Any nut will do if you'd like the added crunch, walnuts would be a lovely addition. 

 

Share this Recipe

Labneh

Finally! Finally I bring you to one of the most treasured recipes you will ever learn. It's simple, doesn't require many ingredients and it is a staple in any Lebanese home. Labneh adorns the dinner table most every night. Used as a dip, used in cooking and even as a main ingredient in sandwiches. The beauty of labneh is that it is thick and can withstand being slathered on a piece of pita bread without any problem. It can be the star of a dish or fall into the background as a base for pizza or soups. 

For as long as I can remember my parents ALWAYS had labneh at home. I recall my mom asking friends or neighbors for "rowbe" which is the labneh/yogurt start. If your "rowbe" turns sour you need a new one to get your yogurt going. The beauty of living in an area surrounded by Lebanese Americans was that someone always had your back and your "rowbe" starter. At that time, I had no idea what it was, why it was needed or that labneh was something special that our families made. Until that is I moved 3,000 miles away, then it became important, it became essential for me to know how to make this magic for myself. 

I was 22 years old when I moved to Portland and while it was difficult to leave my family, I saw it as an adventure and a place to start something on my own. I quickly realized that I ate really well when my parents cooked for me all the time! I also realized that if I wanted all the good food I grew up on, I would have to learn. I called (and still call) my parents everyday (my mom I talk to 3-4 times a day), my conversations quickly became about how to make this and how to make that, how much of this spice to I add and how long do I bake something in the oven. My parents did everything by memory, barely by measurement and everything was done when it was slightly reddish on top! But labneh was where I started my journey trying to replicate my parents cooking. I needed to have the same tart, tangy, smooth and delicious yogurt I grew up on. The good stuff that I slather on my manouche and eat with olives and cucumbers. I needed to learn the science behind it and be sure my kids ate this amazing healthy yogurt. 

So after many phone calls, measurements, temperatures and figuring out to drain 2 gallons of yogurt into a cheesecloth bag I was on my way! I learned the ins and outs and began making labneh regularly. We are rarely without it at our house and use it for everything. I even began taking the labneh and adding homemade jams to it to make our own flavored yogurts (my kids won't eat store bought...ever!) I am so happy they love it just as much as I do and did as a kid. I promise that if you start making your own, you won't be able to stop. I've laid everything out for you step by step! With a little bit of time and patience, you'll have the most AMAZING yogurt of your life. 

The Process

STEP 1:
You'll want to start with one or two gallons of milk. I use two but you may want to start with one gallon for your first attempt or go for two if you're feeling adventurous! Whole milk is preferred but 2% will also work, anything less than 2% will probably not thicken up as it should. 

STEP 2: 

Pour milk into a large heavy bottomed pot and set on burner at medium heat. You'll want to stir every 5ish minutes to make sure the milk doesn't stick to the bottom. 

STEP 3: 

Bring milk to a boil. You DO NOT want to let it boil over (believe me, I have done is many, many times it is awful to clean up!) Keep monitoring, stiring and making sure the milk doesn't stick to the bottom. You'll start to see some bubble forming at the top. Timing for it to boil can vary depending on your stovetop. I'd say anywhere from 15-20 minutes (slightly more with 2 gallons of milk).  Remove from heat. 

STEP 4:

This is the waiting game portion. You want to get your boiled milk to cool down to 110 degrees Fahrenheit. It can take anywhere from 30 minutes to an hour (again, longer with more milk). This is also a time where timing is key. I like making labneh in the evening but not too late where you have to wait too long and it gets really late (I have also done this many, many times). If you're slightly under temperature it's okay, things should still work out. You want to get as close to 110 as you can. Remember above when I told you I got zero times from my parents? Yeah, my dad's method was to place your finger in there and it's ready when you can comfortably leave it in there without jolting. Ha! Thank goodness for thermometers! 

STEP 5:

You'll need your rowbe or yogurt starter. You can either get a start from a friend or purchase a small container of PLAIN, WHOLE MILK yogurt from the store. After this you will have your own start and won't need to buy it anymore. Place your rowbe/yogurt start into a small bowl and ladle some of the warm milk into the bowl. This tempers the yogurt so it's not shocked by the hot milk all at once. Stir slightly then pour into the large pot and stir. 

STEP 6:

Crazy Lebanese woman coming at ya! So I know some people use yogurt makers and all that fancy stuff but me...I use a nice thick beach towel!!! Find a CLEAN, thick towel or blanket big enough to wrap around your pot. Wrap it nice and tight and leave out overnight (or 8-10 hours) in a warm place. I'll often leave on my stovetop (turned off of course) or on the counter above my dishwasher. 

STEP 7:

The next morning or after your time has passed, you can open the lid of your pot and your yogurt should look something like this. Curdled with some liquid. This my friends is pure YOGURT! Now, you can stop right here and enjoy this lovely yogurt as is if you'd like. I definitely fill up a jar so I can use in baked goods, on some Lebanese savory dishes like Kousa. But for now, place the large pot in your refrigerator for 8-10 hours until it cools down.  

STEP 8:

The next day, take out your large pot of yogurt and remove a small portion (about 4 ounces) and place in a sealed container, leaving little to no air between the yogurt and lid. The less amount of air, the longer your yogurt start will last. I have had some in my fridge for 4-6 weeks without any problems. At this time, you'll also want to take out any yogurt you'll want to use as plain yogurt in a jar. After you remove what you want, add in about 2 teaspoon of salt to the remaining yogurt in the pot. The next step is to strain to make labneh. 

 

STEP 9:

The most important step in making labneh, taking your plain yogurt and straining it. The thing that makes labneh different than Greek yogurt is the length of time the yogurt strains. Labneh is often referred to as a cheese rather than yogurt due to it's thick consistency. I use cheesecloth bags (the thinner the better), I've heart nutbags work very well too. I love these Ikea Clips and you can even get them on Amazon if you aren't near an Ikea. They cinch the bags perfectly, but you can use anything that works for you. I also have a colander and place a large bowl underneath to catch the drained whey. Unfortunately, I couldn't snap a shot of the next step. With very steady hands, I place the bag against the pot and lift and pour into the bags. You can of course do this anyway that works for you, but the gist is to pour the yogurt into the bag(s) and quickly clip and place in colander. The whey will drain leaving you with delicious thick labneh! I generally leave draining for 2-3 days. The longer you leave, the thicker the labneh will be. You'll want to check and make sure your whey isn't too full, if so, draining and leave labneh to finish. 

STEP 10:

Final step...enjoy! Remove your labneh from your bags and store into containers. Traditionally we set out labneh in a bowl, drizzle a boat load of olive oil and even sprinkle with some dried mint or whatever you'd like. Enjoy! 

 As always, I love seeing your creations. Be sure to tag me on Instagram @CosettesKitchen or post on my Facebook Page.

Print Recipe
 Labneh
Course Appetizer
Cuisine Lebanese
Prep Time 1 hour
Cook Time 45 minutes
Passive Time 4 days
Servings
Ingredients
Course Appetizer
Cuisine Lebanese
Prep Time 1 hour
Cook Time 45 minutes
Passive Time 4 days
Servings
Ingredients
Instructions
  1. Pour gallon(s) of milk into large heavy-bottomed pot and heat on medium heat until milk comes to a low boil. Be sure to stir to ensure the milk doesn't stick to bottom.
  2. Remove milk from heat once it comes to a low boil and let cool down to 110 degrees Fahrenheit.
  3. Once milk has cooled down, place your 4oz yogurt start in a small bowl and ladle a small amount of hot milk into bowl to temper. Pour the bowl of yogurt start + ladled milk into large pot.
  4. Cover and wrap pot with large clean towel or blanket in a warm place for 8-10 hours.
  5. After 8-10 hours, remove towel/blanket and place pot in refrigerator for another 8-10 hours.
  6. Ladle 4-6 ounces of yogurt into a small jar, leaving as little air as possible between the yogurt and lid. You may also ladle out any additional yogurt you'd like to keep at this step.
  7. Next, add in your salt and mix.
  8. Prep your a colander, bowl, cheesecloth bags and clips.
  9. Pour yogurt into bags, clip and place in colander. Leave in refrigerator to drain for 2-3 days, depending on your thickness liking. Be sure to check and drain any excess whey to allow labneh to continue to drain.
  10. Remove from bags and enjoy!
Recipe Notes

Labneh should be stored in the refrigerator in a sealed container. It will generally last for at least a month. 

If you'd like to make flavored yogurt, add in some jam to your labneh and enjoy!  

Share this Recipe

Stuffed Rolled Grape Leaves (Warat Areesh)

grape leaves, dolmas

Rolled Grape Leaves

Do you remember that part in "My Big Fat Greek Wedding" where the kids are making fun of Tulla for eating moussaka? Well, I'm here to tell you that growing up in a Lebanese home and having a variety of ethnic food, I had moments just like that. Rolled grape leaves, or dolmas are one of the most popular Lebanese dishes.

I mean, we pick grape leaves off the vine (which most people compost) and decide to stuff them and eat them! Living in Portland, none of this seems strange now, but jump back 15-20 years ago or head to another city and this may not be so common. 

grape leaves, dolmas, lebanese

Grape vine with tender leaves for rolling

So...for those who are not familiar with stuffed grape leaves, they are a delicious and healthy Lebanese dish. They are a common dish in the Mediterranean and have a variety of names: Dolmades in Greece, Dolmas in Turkey and Warat Areesh in Lebanon, which translates to grape leaves. 

Each country has their own variation of filling and technique but they are all delicious! My family's version is vegetarian and even vegan, the leaves are stuffed with a lemony rice mixture. It is usually served as a mezze (or appetizer) dish. Living in the great Northwest, we are fortunate and have a perfect climate for growing grapes (ahem, that also means delicious wine). We planted our first grapevine a few years ago and have been enjoying not only the abundance of grapes each fall, but the luscious leaves each season. 

When I moved to the West Coast and began cooking, this was a MUST to learn from my mom. I used to help her roll these when I was growing up and my little kiddos are doing the same. I hope this recipe follows them through their life and into your own kitchen with your family. I've shared lots of pictures with you so you can watch the process of rolling and layering. I would love to see your creations! Tag me on Instagram @CosettesKitchen or post on my Facebook Page.

 

Rice mixture

grape leaves, dolmas, lebanese, vegan, vegetarian

Grape leave mixture of rice, parsley, tomatoes and spices. Extra lemon gives these a nice tangy flavor.

 

Ready to roll leaves

grape leaves, dolmas, lebanese, vegan, vegetarian

Ready to roll grape leaves.

 

grape leaves, dolmas, lebanese, vegan, vegetarian

Each blanched leaf is laid flat to roll.

 

grape leaves, dolmas, lebanese, vegan, vegetarian

A small amount of rice mixture in the center

 

grape leaves, dolmas, lebanese, vegan, vegetarian

Bottom up first.

 

grape leaves, dolmas, lebanese, vegan, vegetarian

Next, sides come in to close.

 

grape leaves, dolmas, lebanese, vegan, vegetarian

Finally, a tight finishing roll

 

grape leaves, dolmas, lebanese, vegan, vegetarian

Repeat with remaining leaves.

 

Layer

grape leaves, dolmas, lebanese, vegan, vegetarian

Layer your rolled leaves on top of your potato/tomato mixture.

 

grape leaves, dolmas, lebanese, vegan, vegetarian

Cover with additional leaves

 

grape leaves, dolmas, lebanese, vegan, vegetarian

Place heatproof plate on top to keep rolled leaves from floating up.

 

Enjoy

grape leaves, dolmas, lebanese, vegan, vegetarian

Remove after cooking and enjoy warm or room temperature.

 

lebanese, vegan, vegetarian, dolmas, grape leaves, healthy
Rolled grape leaves or dolmas are a vegetarian and vegan Lebanese dish.
Print Recipe
 Stuffed Rolled Grape Leaves (Warat Areesh)
The stuffed grape leaves are made with a seasoned rice mixture. These are perfect to serve as an appetizer or on a charcuterie board.
Course Appetizer, Main Dish
Cuisine Lebanese
Prep Time 1 hr 30 minutes
Cook Time 1 hour
Servings
rolls
Ingredients
Course Appetizer, Main Dish
Cuisine Lebanese
Prep Time 1 hr 30 minutes
Cook Time 1 hour
Servings
rolls
Ingredients
Instructions
Rolling Leaves
  1. **See blanching instructions below for fresh leaves** If you do not have access to fresh grape leaves, you can find jarred leaves at your local Middle Eastern grocery store or in some specialty markets. If using the jarred leaves, drain and rinse the leaves. Place in colander to drain and keep covered with a damp towel so they don’t dry out. The jarred leaves tend to dry out much quicker than fresh leaves.
  2. To make the filling: combine your rinsed rice, 1 medium onion chopped, 2 firm tomatoes chopped, chopped parsley, salt, pepper, all-spice, lemon juice. Mix until everything is incorporated. You can sample at this point to see if it’s salty and lemony enough. You want the salt/lemon flavor to be slightly stronger as this mixture will boil and lose some of the tartness/saltiness.
  3. To stuff and roll the grape leaves: Remove one of your grape leaves and place face down, outer side of leaf facing down. Trim any stems that may still be attached. Fill one heaping teaspoon of your rice mixture into the center of the roll. Fold bottom flaps up then fold each side toward the center. Holding the mixture in place begin rolling, tuck any long edges of the grape leave in. Continue for all your leaves until your rice mixture is done.
  4. Line a heavy bottomed pot with your olive oil, 1 medium onion sliced, sliced potato, 1 sliced tomato.
  5. Begin layering your rolled grape leaves in the pot and continue for all your leaves. Sprinkle some kosher salt in between your layers.
  6. Lay several unrolled grape leaves on top of the rolled leaves.
  7. Place a plate on top to hold them down and prevent them from floating while cooking.
  8. Fill pot with water covering the the grape leaves and plate.
  9. Cook on high until it boils, then lower heat to low and let cook for 1 hour uncovered.
  10. Remove from heat and let cool.
  11. Enjoy
Blanching Fresh Leaves
  1. If you are fortunate to have your own grapevine, you’re definitely going to want to pick your own. Choose medium sized leaves that are newer, toward the top of the vine. I am selective when I pick them and only choose the most tender leaves.
  2. Fill a large pot with water and bring to a boil. In several batches, add a bunch of your fresh picked grape leaves in the pot. Their color will change from bright green to a dull/army green. Remove with tongs and place in a colander to drain. It is very quick, maybe 10-15 seconds.
Recipe Notes

Grape leaves can be served warm, at room temperature or even cold. Serve as is or with pita bread. 

You may store fresh grape leaves in the freezer. I lay the unblanched grape leaves in foil and place in a ziplock bag. Place in freezer, let thaw when ready to use, blanch and continue as normal.

Share this Recipe