Today we were joined by Julie Sageer, Emmy nominee for a cooking show in New York City, to teach us about making delicious Middle Eastern cuisine. Here are the recipes:
TASTE BUD TANTALIZING TABOULI
2 parsley bunches (2 cups), very finely chopped
1/2 cup bulgur wheat (fine cut), moist
(thick stems removed) * preferably flat leaf parsley
2 lemons (1/2 cup), freshly squeezed
4 scallions (trimmed) (1/3 cup), finely diced
1/3 cup extra virgin olive oil
3 “tomatoes on the vine” (3/4 cup), finely diced
1 tsp. sea salt
(medium sized) * ripe tomatoes
1/2 tsp. ground pepper
1/4 cup fresh mint leaves, finely chopped
(stems removed)
PREPERATION
1. First pre-wash and dry 2 parsley bunches; stand to dry on counter top
until majority of moisture is completely removed. Next, place 1/2 cup
bulgur wheat in small bowl with warm water, set aside. Now, cut end
stems off parsley bunches, remove thick stems throughout. Chop up
each parsley bunch a few times then place in food processor (or chop
by hand), chopping thoroughly (until parsley is extremely fine). Transfer
to large mixing bowl.
2. Now trim and finely chop 4 scallions- both green and white (1/3 cup),
3 “tomatoes on the vine,” (3/4 cup), fresh mint leaves (1/4 cup), add to
large mixing bowl. By now the bulgur wheat should be softened (make
sure, by squeezing the grain between fingertips, it should be completely
soft, no hardness). If it is still firm then set aside, continue to soak and
move along to the proceeding steps, you will add it later when it’s ready.
3. Otherwise, continue by thoroughly squeezing out all the water from three handfuls
of moistened bulgur wheat (1/2 cup), add to mixing bowl. Then add 1/2 cup fresh
lemon juice, 1/3 cup extra virgin olive oil, 1 tsp. sea salt, 1/2 tsp. ground pepper to
mixing bowl, mix all ingredients generously together, should be juicy but not oily.
4. When ready to enjoy: Complete with additional diced “tomatoes on the vine” in the center of the tabouli, best eaten with crisp hearts of romaine lettuce. Ideally prepared and mixed right before serving, room temperature or maybe chilled (1 hour) as well prior to serving.
TIPs:
1 By pre-rinsing and drying out parsley allows your tabouli not to turn out soaked and soggy.
2 In soaking your bulgur wheat first allows it to moisten up and be ready by the time you need it.
SERVES: 4-6
PREP TIME: 20 minutes
TOTAL TIME: 30 minutes
HEAVENLY HUMMUS
1 can (2 cups) chickpeas, warm
1/4 cup warm water
(Garbanzo beans)
1 pinch baking soda
2 garlic cloves, crushed
1 tsp. sea salt
2 lemons (1/2 cup), freshly squeezed
2 pinches ground pepper
1/3 cup tahini (sesame seed paste)
PREPERATION:
1. In a medium saucepan, place chickpeas (rinsed) in cold water,
cook over medium - high heat, add 1 pinch baking soda, bring to
a warmth. Remove chickpeas from heat, drain, reserve 1/4 cup
of the warm water.
2. In a food processor, finely crush 2 garlic cloves, add warm
chickpeas (2 cups), finely blend. Add 1/4 cup warm water,
blend until a creamy and substantial consistency is achieved,
(no chunks or lumps, somewhat thick – and not thin or runny).
3. Add 1/3 cup tahini first and blend, then add all remaining
ingredients, 1/2 cup fresh lemon juice, 1 tsp. sea salt, 2
pinches pepper, blend very well incorporating all ingredients.
Outcome should be a smooth, creamy and substantial
consistency, light beige in color with a lemony taste.
4. When ready to enjoy: Finish with drizzles of extra virgin olive oil,
freshly chopped parsley, sprinkles of paprika. Best served room
temperature with warm pita bread, olives and scallions. You may
also enjoy with a medley of fresh vegetables: baby carrots, cherry
tomatoes, red & green bell peppers, Persian cucumbers and radishes
are highly recommended!
TIPS:
1 Adding a pinch of baking soda takes some of the acidity from the chickpeas.
2 Heating the chickpeas first makes for a much smoother and silkier taste and texture.
3 For 6 to 8 servings double the recipe.
SERVES: 4-6
PREP TIME: 10 minutes
TOTAL TIME: 15 minutes
MAKE A MEAL: HEAVENLY HUMMUS WITH HESHWI
1lb. Ground Beef or Ground Lamb Meat
3 tbsp. extra virgin olive oil
or combination of the two (half/half).
1 tsp. sea salt
1 small yellow onion (1/3 cup), diced
1 tsp. ground pepper
1/4 pine nuts, toasted
1/4 cup parsley, finely chopped
1 tbsp. butter
PREPERATION:
1. In a medium skillet, heat 2 tbsp. extra virgin olive oil over medium
to high heat, add 1 lb. ground meat, continually mixing meat. Then
add 1/3 cup diced onion, working the onion in with the meat until brown,
fully cooked. Season with salt and pepper, finish by incorporating 1/4
cup freshly chopped parsley.
2. Meanwhile, in a small skillet, heat 1tbsp. extra virgin olive oil and
1 tbsp. butter over medium heat. Add 1/4 cup pine nuts, continually
tossing until toasted, achieving a light golden brown coating.
Immediately remove from heat, as the pine nuts will continue to cook
off the heat as well.
3. When ready to enjoy: First plate warm seasoned meat atop of the
heavenly hummus and finish it all off with the buttery toasted pine nuts.
Best served warm, scooped up with warm wedges of pita bread or fill
a pita pocket and make it a sandwich.
TIPS:
1 Pay close attention to your pine nuts, not to over cook, just toast to a light golden brown.
2 For best shelf life keep your pine nuts tightly secure in the refrigerator or freezer,
this way the nuts retain all of their essential oils for oh so flavorful cooking!
3 For 6-8 servings double the recipe.
SERVES: 4-6
PREP TIME: 10 minutes
TOTAL TIME: 20 minutes
BLISSFUL BABAGANOUSH
2 eggplant (2 cups), roasted
1/4 cup flat leaf parsley, finely chopped
(medium sized) * preferably Baby Italian
1-2 tbsp. cold water
2 garlic cloves, crushed
1 tsp. sea salt
2 lemons (1/2 cup), freshly squeezed
2 pinches ground pepper
1/3 cup tahini (sesame seed paste)
PREPERATION:
(preheat oven to 400* degrees)
1. First, poke small holes along outer skin of eggplant (using a fork
or tip of a pairing knife), wrap each eggplant separately in tinfoil,
and roast for approximately 40 minutes (until eggplants are
completely cooked through, soft to touch). Remove from oven, stand
to cool on counter top or rack until warm. Next, peel the skin off the
eggplants (while still warm), chop into large cubes. * Keynote you
may also roast the eggplants on a grill.
2. Now, in a food processor, finely crush 2 garlic cloves, add 1/4 cup parsley
and finely chop. Then combine 1/3 cup tahini, 1- 2 tbsp. cold water, half of
a 1/2 cup fresh lemon juice, 1 tsp. sea salt, 2 pinches pepper and blend
thoroughly (consistency should be smooth -- but not too thick and not too
thin or runny). It should have “fluidity” and be able to lightly coat a spoon.
3. Then, add 2 cups roasted eggplant cubed, remaining lemon juice, blend by
pulsing food processor a few times (just enough to incorporate all ingredients
together nicely). * Be careful not to over process.
4. When ready to enjoy: Complete with drizzles of extra virgin olive oil, freshly
chopped parsley, touches of paprika. Ideally served room temperature with
warm wedges of pita bread, olives and sliced wedges of ripe tomatoes.
TIPS:
1. By poking small holes along eggplant allows the steam inside the skin to release, keeps
your eggplant from bursting and overall allows the eggplant to roast evenly all the way through.
2. Peeling eggplants while still warm makes it much more easier for the skin to peel off.
3. For 6-8 servings double the recipe
SERVES: 4-6
PREP TIME: 50 minutes
TOTAL TIME: 60 minutes
Julie will also be offering several Lebanese cooking classes! Her next class begins at 7pm on October 14th in the Marcellus Free Library. For registration and further information please contact the Marcellus Free Library at 315.673.3221 or click here. Sign-up is required and space is limited. The cost will be $15 per session for the cost of food. If classes fill up, waiting lists are available.
