Cosette's Kitchen logo

menu icon
search icon
×

all spice

Tahini Breakfast Cookies

cookie, healthy, tahini, breakfast, lebanese
Delicious, healthy and A COOKIE!!!!

Cookies aren’t just for December!

Oh yeah, I am totally bringing the “C” word in January! I know, I know, we’re all on a health kick, eating veggies, lean protein and and nothing else. But word to the wise, breakfast cookies are GOOD and good for you.

I am the first to admit that I struggle with food, eating too much, too little or just not the right things. This year I turn 40, a huge milestone but also a little reality check for myself, a time to make sure I am fit and healthy for myself and my family.

Mornings are a flurry of lunches being made, gathering homework, sometimes even a morning piano practice before heading out the door. By the time I’m back from school drop off it’s 9:00am and I’ve been up for about 3 hours with nothing more than coffee. This year I’m treating myself better, and I have cookies to prove it!

I set off to create a cookie filled with wholesome grains, nuts and fruit, something that would be tasty yet filling with little to no sugar. Of course, delicious enough for kids to gobble up. With a few unique ingredients these cookies have such depth of flavor and umph you’re sure to go back for more.

cookie, healthy, tahini, breakfast, lebanese
The sesame seeds are definitely extra, but add a nice little touch.

Lebanese Flair

Wholesome doesn’t have to be boring, I sought out some interesting flours to create a wholegrain cookie. Buckwheat flour intrigued and spelt flour is always a winner. I wasn’t sure if they cookies would become dense with these heavy hitters but the results were the exact opposite, soft and moist. Tahini and olive oil provide the much needed delicious and healthy fats. While brown sugar and honey give them the sweetness they need. Keeping with that Lebanese flair, I added all spice, apricots and walnuts, all very common in Lebanese cuisine and pastries.

I hope you enjoy making these and boost your mornings with something healthy, delicious and satisfying. As always, I love seeing your creations, tag me on Instagram or Facebook!! Don’t forget to Pin the recipe!

xoxo,
Cosette

cookie, healthy, tahini, breakfast, lebanese
Print Recipe
 Breakfast Cookies
Adapted from: https://www.allrecipes.com/recipe/218671/whole-grain-breakfast-cookies/
cookie, healthy, tahini, breakfast
Course Baked Good, Breakfast
Keyword breakfast, cookies, lebanese, snack
Prep Time 10 minutes
Cook Time 10 minutes
Servings
cookies
Ingredients
Course Baked Good, Breakfast
Keyword breakfast, cookies, lebanese, snack
Prep Time 10 minutes
Cook Time 10 minutes
Servings
cookies
Ingredients
cookie, healthy, tahini, breakfast
Instructions
  1. Preheat oven to 375 degrees.
  2. In the bowl of a food processor, grind your cup of walnuts until it forms a powder/flour. Remove and add into a bowl with your oats, flours, baking soda, salt and all spice.
  3. In the bowl of the food processor add in your wet ingredients: olive oil, tahini, honey, brown sugar, eggs and vanilla. Pulse a few times to combine.
  4. Pour the wet ingredient mixture into the bowl with your dry ingredients as well as your walnuts and apricot pieces.
  5. Mix together until a cohesive dough forms. The dough will be very thick.
  6. Using a cookie scoop, scoop out dough portions and place on parchment or silpat lined cookie sheets. Sprinkle with sesame seeds.
  7. Bake each tray for 8 minutes, after 8 minutes, press cookies down gently with a wooden spoon to flatten slightly and bake for another 2 minutes.
  8. Remove, let cool and then place on rack. Store in sealed container or fridge. Enjoy!
Recipe Notes

**You could substitute flours if you choose, I have not done so yet but I would imagine traditional all-purpose would yield similar results. 

**Feel free to change out your add-ins if walnuts and apricots aren't your style.

**You could use almond flour or other nut flour in place of walnut flour (chose walnut due to an almond flour allergy in the family)

Share this Recipe

Instant Pot Chicken Shawarma

chicken, lebanese, instant pot, shawarma, wrap

These delicious chicken shawarma wraps are quick, easy, healthy and perfect for any dinner.

One of my fondest memories as a kid was my first trip to Lebanon. So many new people, places and things to see and do. I was about 12 years old and I remember my mom being terrified that after all the years of speaking to us in Arabic, we wouldn’t be able to hold a conversation. See, my parents always spoke to us in Arabic but we replied in English, go figure! To her surprise and delight, after a few days our mouth couldn’t stop talking. 

One afternoon our whole family, I’m talking My Big Fat Greek Wedding Style, 30+ people all gathered at a park or field or something for an afternoon. I’m sure I have pictures somewhere, but what I distinctly remember is watching my uncles and cousins butcher a lamb! I watched in intrigue and probably some horror as this little lamb was getting ready to be cooked. To the spit the little lamb went and I’m sure it was the best lamb I ever had!! 

Shawarma

Shawarma is a meat preparation, historically done with lamb but today often with chicken, beef or veal. Much like my experience as a little girl watching the lamb cook on a spit, the shawarma technique was created to allow roasting layers and layers of meat but without bones. Meat is layered on a vertical spit and layered with fat to keep the meat tender and juicy. As the meat cooks, it is cut off to serve. The meat is flavorful, tender and delicious. Crazy as it may sound, shawarma was brought to Mexico by immigrants from the Middle East. Later they evolved into tacos al pastor. As Lebanese immigrants made their way to Mexico, they brought their culture and traditions. They began integrating their own heritage with Mexican cuisine.

Modern Day Shawarma

While I’d love to have a spit in my front yard, or a vertical shawarma roasting machine in my kitchen, that probably isn’t going to happen! So what’s the best way to get all the flavor in a shawarma sandwich? Enter Instant Pot! I’ve taken some of the oldest techniques and completely modernized them into using the Instant Pot. Spices, tender chicken thighs and all the amazing fixings, this sandwich may send you all the way back to Lebanon! 

I hope you enjoy this simple recipe, not only is this version delicious but the spice mix is divine and can used on anything from potatoes to burgers! As always, I love to see your creations be sure to tag me on Instagram or Facebook if you give this a try. 

Xoxo
Cosette

 

chicken, lebanese, instant pot, shawarma, wrap

A gorgeous blend of spices to create a warm flavor.

chicken, lebanese, instant pot, shawarma, wrap

Chicken being prepared for the Instant Pot.

 

chicken, lebanese, instant pot, shawarma, wrap

Chicken cooked perfectly in 8 minutes!

 

chicken, lebanese, instant pot, shawarma, wrap

Wrapped up, filled with delicious veggies and tatatore sauce.

 

chicken, lebanese, instant pot, shawarma, wrap

Pin this recipe for later!



Print Recipe


Instant Pot Chicken Shawarma

chicken, lebanese, instant pot, shawarma, wrap

Course Main Dish
Keyword chicken, dinner, gyro, lebanese, shawarma

Prep Time 10 minutes
Cook Time 10 minutes
Passive Time 5 minutes

Servings
servings


Ingredients
Shawarma Spice Mix (makes 3/4 cup)

Chicken Shawarma

Tarator (tahini sauce)

Course Main Dish
Keyword chicken, dinner, gyro, lebanese, shawarma

Prep Time 10 minutes
Cook Time 10 minutes
Passive Time 5 minutes

Servings
servings


Ingredients
Shawarma Spice Mix (makes 3/4 cup)

Chicken Shawarma

Tarator (tahini sauce)

chicken, lebanese, instant pot, shawarma, wrap


Instructions
Shawarma Spice Mix
  1. Mix all spices together and store in jar.

Chicken Shawarma
  1. **Note the above Shawarma Spice Mix makes MORE than needed for this recipe. Save remainder for another time.
    Coat chicken with 3 Tbsp Shawarma Spice Mix and olive oil. Can leave to marinade overnight, but not necessary.

  2. Add 3/4 cup stock to the bottom of your Instant Pot and add the rack.

  3. Lay the spiced chicken on the rack. Place lid on pot and close to sealing position.

  4. Set to MANUAL 8 minutes, let cook.

  5. Once completed, release pressure after 5 minutes.

  6. Assemble your shawarma with any/all the toppings you'd like on pita:
    cucumbers
    tomatoes
    radishes
    onions with sumac
    green onions
    pickled veggies

  7. Prepare taratore sauce:
    With mortar and pestle smash garlic, add your tahini, water, lemon and salt. Adjust lemon and salt to your liking.


Recipe Notes

Check out Episode 2 on Ugly Delicious for a deeper connection tacos al pastor and Lebanese immigration. 
https://www.eater.com/2018/2/23/17029898/ugly-delicious-tacos-recap-season-1-episode-2


Share this Recipe

Tahini Banana Bread

banana bread, tahini, Mediterranean, breakfast

Perfect crumb and slices for your morning.

Here’s a little secret for you that’s BANANAS, pun intended! I can buy a bunch of bananas and within two days, two things can happen: they are all eaten immediately while still in their beautiful yellow state, or the latter, they have all turned into brown spotty messes! So you better believe when they turn, banana bread is in the works. Banana bread, the quintessential breakfast food, at least at our house. 

I honestly think that sometimes my kids purposely don’t eat the bananas JUST so I can make bread or muffins! I don’t blame them, I love bananas, but in bread form it definitely kicks things up a notch. Soooooo, I thought about what makes the perfect banana bread:

  • Fluffy, not dense
  • Perfect crusty top
  • Tender crumb
  • Dare I say it….moist
  • Banana flavor, but not too intense
  • Not too sweet, I mean, it’s a breakfast bread

banana bread, tahini, Mediterranean, breakfast

Soft, tender crumb and perfect slices.

Banana Bread ~ with a twist

I set out on my journey to create all those details but add a bit of Lebanese flair…of course! There are so many banana bread recipes made with peanut butter (which we consume in vats around here) but for some reason I don’t like peanut butter in my banana bread. But as I continue my quest, I realized that tahini shares the same qualities as peanut butter: creamy, nutty, rich, fatty. While tahini has a very nutty flavor and fragrance it is totally nut free. 

Tahini

Like other nut and seed pastes, tahini is filled with a variety of vitamins, minerals, protein, plant sterols, and healthy fats.  Most of my tahini goes into my hummus and baba ganoush, but I thought it would be great to give it a try in banana bread. The results = AMAZING! So the next time you have some bananas laying around, give this bread a try! 

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

banana bread, tahini, Mediterranean, breakfast

Serve for breakfast and top with an additional drizzle of tahini.

 


Print Recipe
 Tahini Banana Bread
The best part of banana bread is that it's one bowl and DONE!
banana bread, tahini, Mediterranean, breakfast
Course Baked Good, Breakfast
Cuisine American
Prep Time 5 minutes
Cook Time 50-60 minutes
Servings
servings
Ingredients
Course Baked Good, Breakfast
Cuisine American
Prep Time 5 minutes
Cook Time 50-60 minutes
Servings
servings
Ingredients
banana bread, tahini, Mediterranean, breakfast
Instructions
  1. Preheat oven to 350 degrees. Spray loaf pan with non-stick cooking spray.
  2. In a large bowl, combine your wet ingredients: mashed bananas, coconut oil, eggs, tahini, brown sugar, granulated sugar and vanilla. Use spatula and mix until combined.
  3. Add in your dry ingredients and fold until no dry ingredients show.
  4. Pour batter into prepared loaf pan and bake for 50-60 minutes until tester comes out clean.
  5. Slice and enjoy!
Recipe Notes

**Feel free to add in 1/2 cup nuts or chocolate chips to bread

**For muffins, spray muffin tin, pour batter almost to the top. Bake at 425 degrees for 5 minutes then lower to 350 and bake for another 15 minutes. Makes 10 muffins. 

 

Share this Recipe

Almond Pear Cardamom Scones

As I sit here watching The Great British Baking Show I’m reminded of several things:

  1. One is significantly cooler with a British accent (why don’t have I have a British accent??? I suppose I’m not that cool. )
  2. How are the judges on the show not 300 pounds? Have you seen how many desserts they eat??
  3. This show is really very zen, I can watch it on repeat and be lulled to sleep. (I’m almost asleep writing this.)
  4. It’s almost Christmas which means I can watch Love Actually on repeat (Best movie EVER!!!)
  5. I really don’t know a whole know a lot about British desserts. 
  6. I am no where near brave enough to be on a competitive cooking show! 

But I digress, the reason I’m talking about British baking is because scones, yes, scones! The perfect British afternoon tea snack. The thing about scones is that they are not overly sweet and so perfectly delicate. They really are a perfect accompaniment with tea or your morning coffee (as we like to do here in the good old United States!) There are so many variations of scones: sweet, savory, butter, cream, fresh fruit, dried fruit, the possibilities are really endless. 

As we are fully immersed into autumn, fall flavors are running rampant on Instagram: pumpkin, apple, squash, caramel, cinnamon. But there is one underdog, the under represented flavor: pear. Apple tends to be the star of fall, which don’t get me wrong, I LOVE APPLE! But I also love pear and pear treats are equally delicious. So I wanted to bring this special, beautiful fruit into the light and my first is with these delicious scones. 

I present to you, Almond Pear Cardamom Scones. Cardamom because well, cinnamon is clearly already paired with apple. I think the cardamom is such a sultry spice that lends itself so well in baked goods, especially with pears. And I love almonds in just about everything. One of my favorite ways to make scones is by using heavy cream versus butter. The heavy cream serves the same purpose as butter and doesn’t require any cutting or grating into your flour, just pour and mix! These are a perfect Thanksgiving breakfast treat as well, check out my tip below about preparing ahead. I hope you enjoy, as always, I love to see your creations, tag me on Instagram @CosettesKitchen or post on my Facebook Page.

 

 

Print Recipe
 Almond Pear Cardamom Scones
Course Baked Good, Breakfast
Prep Time 15
Cook Time 16 minutes
Servings
Ingredients
Course Baked Good, Breakfast
Prep Time 15
Cook Time 16 minutes
Servings
Ingredients
Instructions
  1. Place a rack in the upper third of the oven and preheat oven to 425 degrees F. Line a baking sheet with a Silpat or parchment paper and set aside.
  2. In a medium bowl, whisk together flour, baking powder, salt, sugar, cardamom and all-spice.
  3. Peel and chop pears into 1/2 inch pieces and add to flour mixture. Gently toss together to coat.
  4. In a liquid measuring cup, mix together the vanilla extract and 1 1/3 cups cream. Drizzle the cream mixture into the flour mixture, tossing gently until a cohesive dough forms. Add 2-3 more tablespoons of cream if necessary to create a moist, cohesive, but not sticky dough.
  5. Dump the dough onto a lightly floured work surface, I also like to work on a slipat or parchment paper. Gently gather and knead the dough into 4 disks using your hands, gently form into 1" thick cohesive rounds.
  6. Cut each disk into 4 even triangles.
  7. Place 1-inch apart on the prepared baking sheet and pop into freezer for 10-15 minutes*. Remove from freezer and brush the tops with heavy cream and place slivered almonds, brush one more top on top of the almonds and sprinkle with some raw sugar.
  8. Place in preheated oven and bake for 15-18 minutes until golden brown on tops and bottoms.
  9. Remove from the oven and transfer to cooling rack. Enjoy your delicious treats!
Recipe Notes

**Make ahead. Go through all the steps, except brushing with heavy cream & raw sugar tops. Once you have cut scones and placed almonds on top, you can freeze on the baking sheet until firm then toss them into a zip lock bag. Anytime you want a fresh scone, brush tops with heavy cream and raw sugar, pop into the oven and enjoy! Great before the holidays!

Share this Recipe

Apple Handpies

Do you guys remember those apple pies from McDonald’s? The ones that came in the little cardboard boxes that were ridiculously addictive? I LOVED them! I remember buying 2-3 at a time (probably not a good idea) but one just didn’t do it. They had the perfect exterior and gooey delicious filling. I think they were actually deep fried, I suppose that’s why they were so amazing. Lol! So I have concocted what I think is a close comparison (dare I say even better) to those iconic pies. 

Tis’ the season for all things apple, pumpkin, pear, persimmon, fig…this is the BEST time of year. It’s the time of year when it’s more convenient for us to stop at the apple orchard to pick apples than go to the grocery store for them. Perfect fresh apples will win my heart every time. Biting into a crisp apple is heaven but along with all those fresh apples comes the baking. Out of all the pies in the world, apple pie has to be my favorite! And in an effort to try and recreate the McDonald’s Apple Pie, I had my work cut out for me. 

I didn’t want to deep fry them, because well, that’s a lot of excess work for a pie. And if I’m not eating a donut I actually prefer a baked good. My good friend Marie from Cocina Marie is a MASTER pie maker. Seriously, check out her Instagram for tips, tricks and some amazing pies she has been whipping up these days. After watching her effortlessly roll and work with her pie dough, I had to give her recipe a try. I love making a scratch pie dough but I have never worked so easily with it like her. So I gave her dough a try and worked very hard not to add too much water and keep a dryer dough (that has been my problem before, adding too much water). And low and behold, the dough came out PERFECT and you know what else? It tastes amazing, all butter and crisps up so beautifully. I am forever changed and this will be my new go-to recipe! 

Then the filling, the filling had to have a little goo but not quite as liquidy as standard apple pie. Also, since these would be cooking much faster I decided to cook up my apple filling before stuffing the handpies. 

Diced up apples, brown sugar, cinnamon, all-spice and ginger make this all star filling. Begin by cutting up your apples into small 1 inch cubes, toss in your flour, brown sugar, cinnamon, all-spice, salt and coat well. Add your butter to a skillet and let it melt, add in your apple mixture and let the apples cook down slightly. I added the zested ginger, water and lemon juice after about 5 minutes. I went ahead a took my potato masher and smooched (yes, that’s a real word ) the apples a bit, not all of them, but just some to create a bit of a sauce with the bigger chunks. 

Let the mixture cool and then begin the assembly. Remove your pie dough from the fridge and work into a rectangle about 10″ x 12″ or so and cut into 6 rectangles. I then slightly rolled each rectangle out if they were a little on the thick side (I think my pie rolling skills need help). You don’t want to roll too thin otherwise they will tear, so keep them hefty. Next, place a heaping tablespoon (close to 2 tbsp) in the center of each rectangle and then add a dollop of crème fraîche. Be sure to place the crème fraîche toward the back of the filling so it doesn’t inch too close to the front where you’ll close. 

Fold over your dough and seal using a fork around the edges. Place on parchment lined sheetpan, brush tops with heavy cream and sprinkle coarse sugar on top. Make 2-3 slits on top and bake for 25-30 minutes until golden brown on top and bottom. Let cool slightly and enjoy! I hope this reminds you of those delicious apple pies from your childhood! 


Print Recipe
 Apple Handpies
Course Baked Good, Breakfast
Cuisine American
Prep Time 20 minutes
Cook Time 30 minutes
Servings
Ingredients
Pie Dough
Apple Filling
Course Baked Good, Breakfast
Cuisine American
Prep Time 20 minutes
Cook Time 30 minutes
Servings
Ingredients
Pie Dough
Apple Filling
Instructions
Pie Dough
  1. Prepare pie dough as instructed and keep refrigerated until ready to use.
Hand Pies
  1. Preheat oven to 375 degrees and line sheet pan with parchment paper, set aside.
  2. Prepare filling. Mix together apples, flour, sugar, cinnamon, all-spice, salt.
  3. In a large skillet, heat your butter and add in apple mixture. Let cook for about 5 minutes then add in your ginger, lemon juice and water. Allow apples to soften slightly.
  4. Using a potato masher or fork smoosh a portion of the apples to make them a little more saucy. Keep the other half of the apples whole. The mixture should be thick, almost like a paste.
  5. Once combined, remove from heat and let cool slightly.
  6. Remove your pie dough and roll into a large rectangle about 10" x 12. Be sure to roll evenly and not too thin.
  7. Cut your dough into 6 even rectangles.
  8. Roll each rectangle slightly if needed to ensure they are even. Add 1 heaping tbsp (close to 2) in the center of each hand pie. Place a dollop of crème fraîche, about 1 tsp, toward the back of the filling.
  9. Fold the dough over and seal with a fork. Place on prepared sheet pan, brush heavy cream on the tops and sprinkle with coarse sugar. Make 2-3 small slits on tops.
  10. Bake for 25-30 minutes in the upper 1/3 of your oven. Checking to be sure browning is happening evenly on tops and bottoms.
  11. Remove from oven, let cool slightly and enjoy!
Share this Recipe

Pumpkin Oat Streusel Muffins

Alright, we are officially in FALL!!!!!! I know, I know…it may be 90 degrees on the East Coast, in the 80s here on the West Coast but still, there is a certain something in the air. Nights are cooler, leaves are changing colors and that means pumpkins and hot chocolate are in order. While I bake all year long, there is something special about baking in the fall, it comes so naturally. The smell of cinnamon and sugar, visits to pumpkin patches and apple orchards, I don’t think there is anything better. 

Naturally, the first fall recipe on the blog must be pumpkin. Truth be told, pumpkin all on its own, I’m not the biggest fan. But pumpkin baked goods are true perfection. I think all the spices: cinnamon, nutmeg, ginger + cloves turn that subtle pumpkin flavor into something magical. But what makes any muffin the pièce de résistance? Streusel. Streusel: bits of flour + sugar + butter baked to achieve the utmost deliciousness. It takes any cake or cupcake from good to fantastic, from a healthy snack to your 3:00 afternoon coffee treat. I think these muffins not only make a perfect coffee treat, but a wonderful breakfast for your loved ones. Packed with pumpkin, oats, coconut oil, yogurt and honey, they really are quite a perfect light breakfast.

Canned vs Fresh Pumpkin

One of the biggest debates when it comes to pumpkin baking season: canned pumpkin vs fresh pumpkin. I LOVE making everything I possibly can from scratch: pizza dough, tomato sauce, cheese, yogurt, you name it and I love the homemade version. However, when it comes to pumpkin, I have tried fresh (which has its place) but through and through I prefer canned pumpkin for baked goods. The problem with fresh sugar pumpkin is the liquid. There is much more liquid when you cook down fresh pumpkin which completely effects a recipe (and not for the better). So in my personal (non-professional) opinion, I go canned all the way! And frankly, picking up a can of pumpkin is a heck of a lot easier when you’re looking to make a quick breakfast. My go-to canned pumpkin is Trader Joe’s Organic Canned Pumpkin. It has a great flavor, inexpensive and who doesn’t love Trader Joe’s?? If you’re not fortunate to be close to a Trader Joe’s, Libby’s is tried and true or any other preferred brand. 

I hope you find these little gems as special as my family has. They would be a perfect snack on your pumpkin patch or apple picking adventure or just at your table this weekend. As always, I’d love to see your creations! Tag me on Instagram @CosettesKitchen or post on my Facebook Page.

 


Print Recipe
 Pumpkin Oat Streusel Muffins
Course Baked Good, Breakfast
Prep Time 10 minutes
Cook Time 20 minutes
Servings
muffins
Ingredients
Dry Ingredients
Wet Ingredients
Streusel
Course Baked Good, Breakfast
Prep Time 10 minutes
Cook Time 20 minutes
Servings
muffins
Ingredients
Dry Ingredients
Wet Ingredients
Streusel
Instructions
  1. Preheat oven to 400 degrees and line muffin tins with cupcake liners (or spray with cooking spray).
  2. Begin by mixing your dry ingredients in a large bowl, whisk to incorporate and set aside.
  3. In another bowl, add your pumpkin then eggs and whisk.
  4. Next melt your coconut oil FIRST, pour into pumpkin mixture and whisk then pour your honey into the same vessel as you used for the oil. The honey will slide right out into the pumpkin mixture. Finally add yogurt and vanilla and whisk until smooth.
  5. Pour wet ingredients into dry and fold gently until fully incorporated and no white shows.
  6. In another small bowl, create your streusel. Mix ingredients together until incorporated and crumbly.
  7. Using a scoop or large tablespoon, fill muffin tins fully to the top. Crumble some of the streusel on top of each muffin.
  8. Bake muffins in upper middle rack for 5 minutes at 400 degrees, then lower temperature to 350 and bake for an additional 15 minutes. Check for doneness and remove from oven, allow to cool and enjoy!
Recipe Notes

**You can substitute canola, vegetable or another neutral oil for coconut oil
**Mix-ins would be a great addition: pecans or walnuts! 
**You can certainly use butter in place of coconut oil in the streusel ~ although the coconut oil works really well! 
**I imagine you can bake in a loaf pan, it would probably take about 45-60 minutes. Cover streusel to ensure it doesn't burn. 

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

Burgers + Fries (and friends)

 

Summer BBQs

I love summer for so many reasons; the rain has finally subsided here in the great Northwest, I get to spend time with my family back east and one of the best reasons, impromptu summer BBQs with our neighbors and close friends.

I’m the girl that loves to walk outside and see my neighbors, talk to my neighbors and have full on drinks and meals together…really as often as we possibly can. I think part of it is me as person that just loves to socialize, but also part of my culture. I recently read an article that my sister-in-law shared with me from the NY Times about “How to Throw a Relaxed Parisian Dinner Party”. It is the epitome of how I was raised. The article was about how this Beirut-born designer puts together elegant easy breezy gatherings with friends that are completely centered around food. Now, I’m not calling my summertime BBQs fancy or elegant, but the premise of the article was that friends and family should be enjoyed and celebrated ~ especially with and around food. I don’t need an RSVP from my friends to come over and spend time with me, but you better believe that the second you come over there will be food! We’re wired to connect with people and food is the gateway. We all NEED food and enjoy being fed.

Summertime is the easiest time to connect with our friends. The weather is warm, everyone is outside and it stays light until past 10pm. It’s only natural to want to socialize and get together to BBQ. While most of my gatherings consist of much Lebanese cuisine, there are times when a good old fashion burger is just what is needed. 

 

Burgers

Fresh beef seasoned with all the right spices tossed on the grill hit the spot! To make these extra special, I made some homemade hamburger buns which really brought these burgers home. 

In the burger world, a little fat is good. I’m all about lean meats and keeping things healthy but if you skimp on the fat content in a burger you won’t achieve the same juiciness you’re hoping for. I like to use 85/15 which is a good balance of lean meat to fat and results in a perfect, not too greasy hamburger. The trick to making the juiciest burgers is adding chopped onion to your mix. The onions begin to sweat while on the grill and make them so moist! Salt, pepper, Worcestershire sauce, Italian seasoning, garlic powder (or toum if you have) round out these burgers perfectly. Top with homemade pickles and some good cheddar cheese and you have a worthy dinner. 

 

Oven Baked Sumac Fries

And then…you have the fries! Can one even eat a burger without fries? I’m not entirely sure! We literally have these oven baked sumac fries regularly around here. They are way better than anything frozen you’ll ever eat! Perfectly crisp edges, the imperfection of the slightly awkward cuts and tender centers make these dynamite. Oven baked in olive oil, coated in toum and finished with flake salt, pepper and sumac. The sumac spice is a bit lemony and tangy, it really brings the flavor up immensely. I hope you give these burgers and fries a try at your next BBQ! I would love to see your creations! Tag me on Instagram @CosettesKitchen or post on my Facebook Page.

 


Print Recipe


Burger + Sumac Oven Baked Fries

Course Main Dish
Cuisine American, BBQ

Prep Time 5 minutes
Cook Time 10 minutes

Servings


Ingredients
Burgers

Oven Baked Sumac Fries

Course Main Dish
Cuisine American, BBQ

Prep Time 5 minutes
Cook Time 10 minutes

Servings


Ingredients
Burgers

Oven Baked Sumac Fries


Instructions
Burgers
  1. Place ground beef in a large bowl. Add in all the seasonings and mix well to incorporate.

  2. Form burgers into patties. This recipe will make eight ¼ pound burgers or six ⅓ pound burgers. I tend to make smaller burgers for kids.

  3. After forming the patties, make a hole in the center of each burger. This will help to prevent the burgers from shrinking while grilling.

  4. Heat your grill to medium-high and place burgers on for 4-5 minutes and flip to cook another 4-5 minutes. If you’d like to add cheese, place a slice during the last minute of cooking to allow it to melt.

  5. Remove burgers from grill place on buns and top with pickles, lettuce, onions, tomatoes or wherever your taste buds lead you.

Oven Baked Sumac Fries
  1. Preheat oven to 475°F

  2. Line 2 sheet pans with silicone or parchment paper; you may also use a non-stick sheet pan.

  3. Wash and trim potatoes to remove any blemishes.

  4. Cut in half, then cut each half into 4 wedges.

  5. Toss potatoes and all of the ingredients in a bowl EXCEPT the sumac, chives and flake sea salt.

  6. Line coated potatoes on sheet pans skin facing down and top of wedge facing up.

  7. Bake for 35-45 minutes rotating the pans every 15 minutes. After the first 15 minutes, using a spatula, toss the fries to re-coat and flip on the sheet pan so other areas become crisp.

  8. Continue to rotate and toss the fries every 15 minutes.

  9. Once fries appear to have a crisp exterior, remove from oven and sprinkle with sumac, chives and flake sea salt. Toss to coat. Enjoy hot.


Recipe Notes

Homemade buns were made using Taste of Home recipe. I adapted to use 2 1/2 cups bread flour and 1 cup all-purpose flour, egg washed the tops and added sesame seeds. 


Share this Recipe