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    lebanese

    Tahini Breakfast Cookies

    January 10, 2019

    cookie, healthy, tahini, breakfast
    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
    • 1 cup ground walnuts plus additional for add-in*
    • 1 ½ cup old fashioned oats
    • ⅓ cup buckwheat flour *
    • ½ cup spelt flour *
    • 1 teaspoon baking soda
    • ½ tsp salt
    • 1 teaspoon all spice
    • ¼ cup olive oil
    • ½ cup tahini
    • ¼ cup honey
    • ⅓ cup brown sugar
    • 1 large egg
    • 1 large egg yolk
    • 1 teaspoon vanilla
    • ½ cup chopped walnuts
    • ½ cup chopped apricots I prefer Turkish apricots*
    • sprinkling sesame seeds
    Course Baked Good, Breakfast
    Keyword breakfast, cookies, lebanese, snack
    Prep Time 10 minutes
    Cook Time 10 minutes
    Servings
    cookies
    Ingredients
    • 1 cup ground walnuts plus additional for add-in*
    • 1 ½ cup old fashioned oats
    • ⅓ cup buckwheat flour *
    • ½ cup spelt flour *
    • 1 teaspoon baking soda
    • ½ tsp salt
    • 1 teaspoon all spice
    • ¼ cup olive oil
    • ½ cup tahini
    • ¼ cup honey
    • ⅓ cup brown sugar
    • 1 large egg
    • 1 large egg yolk
    • 1 teaspoon vanilla
    • ½ cup chopped walnuts
    • ½ cup chopped apricots I prefer Turkish apricots*
    • sprinkling sesame seeds
    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

    Ma'amoul Cookies

    December 12, 2018

    maamoul, cookies, lebanese

    Cookies of my Childhood

    When I think of home and my childhood, the scent of rose and orange blossom water linger in my mind. Those are the most distinct flavors and smells of most Middle Eastern desserts. 

    I can remember watching my mom in the kitchen before all holidays and special events making special treats, one in particular, ma'amoul. Ma'amoul cookies are little pockets of goodness filled with walnuts or dates, of course scented with the aromas of orange blossom and rose waters. Delicate pastry is wrapped and baked into a perfect cookie to enjoy with morning coffee or on a cookie platter.

    Labor of Love

    Ma'amoul are definitely a labor of love, each individual cookie shaped and pressed with care, baked to perfection. The wooden molds are truly what make this dessert elegant and special with unique patterns and designs. You'll find that this cookie doesn't contain any traditional flour, but instead a mixture of semolina and farina flours. This delicate balance of flours give the cookies a tender but yet crisp bite and something truly unique.

    Pressing the dough into the molds

    A few taps on your surface to release the cookie out of the mold. 
    Walnut filled cookies receive a dusting of powdered sugar after coming out of the oven.

    This past week, my own children watched me prepare the ma'amoul dough, prepare the filling and make each special cookie. It was a moment where I realized that the reason I do this, the reason I cook and bake is for them. Ma'amoul was part of my childhood, something that stuck in my mind as a fond memory, food does that to us. I want my own children to have those same memories, the smells and tastes of their childhood to look back on. 

    Whatever the reason you decide to bake today, I hope it's a good one. Whether it's a rainy day, a time to bond with kids or just to make a special treat for yourself. 

    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

    Print Recipe
    Ma'amoul Cookies
    Delicious cookies filled with a walnut or date filling.
    maamoul, cookies, lebanese
    Course Dessert
    Cuisine Lebanese
    Keyword cookies, lebanese
    Prep Time 45 minutes
    Cook Time 20 minutes
    Servings
    cookies
    Ingredients
    Pastry Dough
    • 1 pound semolina flour
    • 1 pound farina flou 453 grams
    • 1 pound unsalted butter
    • 1 teaspoon mahlab spice can omit or sub cardamom
    • ½ fresh grated nutmeg can sub 1 teaspoon powdered
    • ¼ cup rose water
    • ¼ cup orange blossom water
    • ½ cup warm water
    • 3 tablespoon powdered sugar
    Date Filling
    • 13 ounces baking dates
    • 2 tablespoon unsalted butter, melted
    Walnut Filling
    • 1 pound walnuts
    • 1 cup granulated sugar
    • 1 teaspoon rose water
    • 1 teaspoon orange blossom water
    • powdered sugar for topping *after baked
    Course Dessert
    Cuisine Lebanese
    Keyword cookies, lebanese
    Prep Time 45 minutes
    Cook Time 20 minutes
    Servings
    cookies
    Ingredients
    Pastry Dough
    • 1 pound semolina flour
    • 1 pound farina flou 453 grams
    • 1 pound unsalted butter
    • 1 teaspoon mahlab spice can omit or sub cardamom
    • ½ fresh grated nutmeg can sub 1 teaspoon powdered
    • ¼ cup rose water
    • ¼ cup orange blossom water
    • ½ cup warm water
    • 3 tablespoon powdered sugar
    Date Filling
    • 13 ounces baking dates
    • 2 tablespoon unsalted butter, melted
    Walnut Filling
    • 1 pound walnuts
    • 1 cup granulated sugar
    • 1 teaspoon rose water
    • 1 teaspoon orange blossom water
    • powdered sugar for topping *after baked
    maamoul, cookies, lebanese
    Instructions
    Pastry Dough
    1. In a large bowl, combine the semolina, farina, mahlab and nutmeg together.
    2. In a small pot, melt your butter and add to flour mixture when butter is cooled. Cover.
    3. Let this mixture sit for 2-3 hours. After that time, add in your rose water, mix and cover again. Allow mixture to sit overnight.
    4. After mixture has sat overnight, remove about ½ cup of your mixture, set aside.
    5. Next, add in your orange blossom water, warm water and powdered sugar. Mix until a dough forms that sticks together when pressed between fingers. If dough is too dry, add a touch of water.
    Date Filling
    1. In a small bowl, add your baking dates and softened butter. Mix to combine. Set aside.
    Walnut Filling
    1. In the bowl of a food processor, add your walnuts, sugar, orange and rose waters and combine until nuts are fine and mixture forms together.
    2. Remove from food processor bowl to a standard bowl.
    3. Add in your ½ cup of reserved pastry dough mixture and mix together. Set aside.
    Assembling and Baking
    1. Preheat your oven to 350 degrees Fahrenheit.
    2. Begin by taking about a teaspoon sized piece of dough and begin to flatten. Fill the center with either your date or walnut mixture and seal all around to create a ball.
    3. In your wooden mold, place the filled dough ball and press firmly to allow the impression to mark the dough.
    4. Bang the wooden mold to release the formed cookie. Place on baking sheet and bake for 15-20 minutes on upper ⅓ rack of oven.
    5. Cookies will be done when bottoms are slightly red.
    6. After coming out of the oven, dust the WALNUT cookies with powdered sugar (date cookies leave plain)
    7. Let cool and enjoy!
    Recipe Notes

    ** Using a scale to measure ingredients is most accurate for this recipe. ** If the dough gets to too soft to work with, you can refrigerate for a bit to firm up. **If you can't find Mahlab spice, you can substitute additional nutmeg or cardamom, or omit completely.  **Wooden molds can be found here or at any Middle Eastern grocery store.   

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    Lebanese Cauliflower Bites ~ Arnabeet

    November 14, 2018

    cauliflower, tahini, lebanese, appetizer

    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
    • 1 head cauliflower
    • 1 tablespoon toum *can sub 1 tablespoon olive oil + 1.5 teaspoon garlic powder, using toum will result in better flavor)
    • ½ teaspoon kosher salt
    • lemon wedges

    Tarator (tahini sauce)
    • 1-2 large garlic cloves
    • ⅓ cup tahini
    • ¼ cup water
    • ½ cup lemon juice
    • salt to taste

    Course Appetizer, Side Dish
    Cuisine Lebanese
    Keyword fall, lebanese

    Prep Time 10 minutes
    Cook Time 25 minutes

    Servings


    Ingredients
    Baked Cauliflower
    • 1 head cauliflower
    • 1 tablespoon toum *can sub 1 tablespoon olive oil + 1.5 teaspoon garlic powder, using toum will result in better flavor)
    • ½ teaspoon kosher salt
    • lemon wedges

    Tarator (tahini sauce)
    • 1-2 large garlic cloves
    • ⅓ cup tahini
    • ¼ cup water
    • ½ cup lemon juice
    • salt to taste

    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.


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    Loobieh bi Zeit (Green Beans with Oil)

    November 2, 2018

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

    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
    • 2 pounds green beans, stems removed
    • 4 cloves garlic
    • ½ cup fresh squeezed lemon juice
    • ½ cup Carapelli Organic Extra Virgin Olive Oil
    • 1 teaspoon Flake sea salt to taste
    Course Appetizer, Main Dish, Side Dish
    Cuisine Lebanese
    Keyword dinner, lebanese, salad, side dish
    Prep Time 10 minutes
    Cook Time 20 minutes
    Servings
    Ingredients
    • 2 pounds green beans, stems removed
    • 4 cloves garlic
    • ½ cup fresh squeezed lemon juice
    • ½ cup Carapelli Organic Extra Virgin Olive Oil
    • 1 teaspoon Flake sea salt to taste
    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. 

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    Instant Pot Chicken Shawarma

    September 25, 2018

    chicken, lebanese, instant pot, shawarma, wrap

    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 ¾ cup)
    • 2 tablespoon kosher salt
    • 2 tablespoon cumin
    • 2 teaspoon corriander
    • 2 teaspoon garlic powder
    • 2 tsp cinnamon
    • 2 teaspoon ginger
    • 2 teaspoon all spice
    • 1 teaspoon cardamom
    • 1 teaspoon ground turmeric
    Chicken Shawarma
    • 2 lbs skinless, boneless chicken thighs
    • 3 tablespoon Shawarma Spice Mix (see recipe above)
    • 2 Tbsp olive oil
    • ¾ cup chicken stock
    • Assorted veggies and pickled veggies tomatoes, cucumbers, radishes, mint, parsley, pickles, scallions
    Tarator (tahini sauce)
    • 1-2 large garlic cloves, smashed
    • ⅓ cup tahini
    • ¼ cup water
    • ¼ cup lemon juice
    • salt to taste
    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 ¾ cup)
    • 2 tablespoon kosher salt
    • 2 tablespoon cumin
    • 2 teaspoon corriander
    • 2 teaspoon garlic powder
    • 2 tsp cinnamon
    • 2 teaspoon ginger
    • 2 teaspoon all spice
    • 1 teaspoon cardamom
    • 1 teaspoon ground turmeric
    Chicken Shawarma
    • 2 lbs skinless, boneless chicken thighs
    • 3 tablespoon Shawarma Spice Mix (see recipe above)
    • 2 Tbsp olive oil
    • ¾ cup chicken stock
    • Assorted veggies and pickled veggies tomatoes, cucumbers, radishes, mint, parsley, pickles, scallions
    Tarator (tahini sauce)
    • 1-2 large garlic cloves, smashed
    • ⅓ cup tahini
    • ¼ cup water
    • ¼ cup lemon juice
    • salt to taste
    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 tablespoon Shawarma Spice Mix and olive oil. Can leave to marinade overnight, but not necessary.
    2. Add ¾ 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

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    Creamy Hummus

    March 31, 2018

    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
    • 1 cup dry garbanzo beans, soaked overnight or 2 cans garbanzo beans, drained and rinsed
    • 1 teaspoon baking soda, divided
    • 1 leaf bay leaf
    • 4 cloves garlic, divided
    • 5-6 ice cubes
    • ¼ cup tahini
    • ⅓ cup fresh lemon juice adjust to taste
    • a few tablespoons cold water, as needed adjust as needed to smooth
    • 1 teaspoon salt to taste adjust to taste
    • olive oil to top
    • toasted pine nuts to top
    • chopped parsley to garnish
    • paprika to garnish
    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
    • 1 cup dry garbanzo beans, soaked overnight or 2 cans garbanzo beans, drained and rinsed
    • 1 teaspoon baking soda, divided
    • 1 leaf bay leaf
    • 4 cloves garlic, divided
    • 5-6 ice cubes
    • ¼ cup tahini
    • ⅓ cup fresh lemon juice adjust to taste
    • a few tablespoons cold water, as needed adjust as needed to smooth
    • 1 teaspoon salt to taste adjust to taste
    • olive oil to top
    • toasted pine nuts to top
    • chopped parsley to garnish
    • paprika to garnish
    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

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    My name is Cosette Posko and I reside in Portland, Oregon with my family of five. Originally from Pennsylvania, I moved to the great Pacific Northwest about 15 years ago and have been here ever since.

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