My Lebanese Kitchens Falafel

Another all time favourite for adults and children alike are falafels and once you make this recipe you will never go back to the shop bought ones. My Lebanese Kitchen falafels are light and fluffy with a beautiful balanced flavour complemented by the taste and armour of fresh herbs. Ingredients 1 cup chickpeas ½ cup fava beans 1 brown onion 4 cloves garlic ½ cup coriander ½ cup mint ½ cup parsley 1 teaspoon salt ½ teaspoon pepper ½ teaspoon cumin 1 teaspoons baking powder Oil to fry Accompany 1 quantity of Tarator – refer to the recipe on this blog page ½ an iceberg lettuce sliced 2 Lebanese cucumbers sliced 3 tomatoes sliced ½ bunch parsley leaves ½ bunch mint leaves Pickled cucumber Leban

On My Way to a Party

An all time favourite for family and friends is my mother’s very popular baba ghanouj, (smoked eggplant dip) mine’s pretty good but nothing beats mums. Invitations to dinner or a party will often come with a request for baba ghanouj. The very large platter of baba ghanouj I’m carrying was a special request from a cousin for his birthday party. It all went in less than 20 minutes, no chance for a second helping. #photo

Arabian Delights Class

My Lebanese Kitchen, Cooking School Melbourne, held an 'Arabian Delights' afternoon tea class. It was a great class, working in pairs to create four delicious yet very different Lebanese sweets. These included; Baklava, in Lebanese it's Baklawa, with a cashew centre, Namoura a decadent semolina syrup cake, sesame and pistachio cookies and finishing with Heam’s Ismailieh, a Lebanese panna cotta, served with fragrant rose syrup. My cousin Heam was generous enough to share her recipe with me, and she really does make the best Ismailieh. At the end of the class we had plenty of time to relax and indulge in what we had just created, going for second and third helpings. Yummy! #photo

My Lebanese Kitchen's Blog

I am very proud to announce My Lebanese Kitchen, Cooking School Melbourne, is celebrating its five month anniversary. The on going support and client’s enthusiasm has been amazing. In what would be considered a very short time for any new business, we have regulars who have attended two to three classes, and held private and corporate classes. We have had so many requests to share the secrets of our famous hummus and delicious falafel so I thought it appropriate to start My Lebanese Kitchens Blog page with these two favourite recipes, plus Tarator a creamy tahini sauce, one of my all time favourite dishes. Enjoy! #photo

The Magic of Tahini

Tahini is a sesame seed paste essential in Lebanese cusine, it is used in dips including hummus, tarator, and baba ghanouj. It is also used to accompany fish and meat and transforms vegatables into something amazing. To me it is what makes Lebanese food so unique. Tarator Tahini sauce and dip Makes 1 quantity Ingredients 3 tablespoons of tahini ¼ cup water (room temperature) ¼ cup lemon juice 3 medium garlic gloves crushed ¼ teaspoon of salt Method Place the tahini in a bowl and slowly add the water until a smooth paste forms, then slowly add the lemon juice, then the salt and crushed garlic, and mix well. Tarator should have a smooth runny consistency with a wonderful balance of all the fla

My Lebanese Kitchen's Famous Hummus Recipe

This authentic Lebanese recipe for Hummus has been handed down from generation to generation. Freshly made by you with quality ingredients and love, you will taste the difference. Hummus - Chickpea dip Makes 3 cups Ingredients 4 tablespoons of tahini 4 medium garlic cloves crushed 1/3 cup lemon juice 1/3 cup water (room temperature) 2/3 teaspoon of salt 1 cup of dried chickpeas – makes 2½ to 3 cups cooked Sweet paprika, mint or parsley leaves and olive oil to decorate Method Cover chickpeas in twice their volume of cold water and soak overnight. The next day rinse the chickpeas well, place in a large pot cover with cold water and bring to the boil then reduce heat to a medium simmer and allo

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