Monday, February 25, 2008

Fedai's Wara'a Enab Bil Zayt (Stuffed Vine Leaves)

  • 2 jars vine leaves, drained and stems removed
  • 1 medium onion, sliced
  • 1 medium tomato, sliced
  • 1 large potato, sliced
  • 1 lb steak, pounded very thinly, for bottom of pan (optional)
  • Salt
  • pepper
  • 1 large tomato, chopped (for roll layers)


  • 2 cups rice, washed and drained
  • 2 medium onions
  • chopped finely1 cup parsley
  • chopped finely1/4 cup fresh mint
  • chopped finely or 4 tbsp. dried mint
  • 3 medium tomatoes, chopped finely
  • 1/4 cup olive oil1
  • /4 cup lemon juice
  • 2 teas. Salt
  • 1 teas. Black pepper
  • 1 teas. Cinnamon
  • 2 teas. Allspice

To finish:

  • 1/4 cup lemon juice
  • 1/4 cup olive oil
  • 1/2 teas.
  • Salt
  • 1 cup water
  1. Put the potatoes on the bottom of the pan in which the vine leaves are to be cooked.
  2. Cover with sliced tomatoes and sliced onion.
  3. Sprinkle with salt.
  4. Season steak, with salt and pepper; and put on top of the sliced onions.
  5. Mix stuffing ingredients very well.
  6. Working with one grape leaf at a time, lay it down with the rough side up and place a teaspoon of stuffing in the center of the leaf.
  7. Roll once, fold in sides and roll tightly.
  8. Repeat with the rest of the grape leaves.
  9. Pack rolls, folded side down, in tight rows and layers, in the pan on top of steak.
  10. Sprinkle each layer with chopped tomatoes and salt.
  11. Take a heatproof plate and put it on top of grape leaves, pressing down.
  12. Mix finished ingredients well, pour over grape leaves.
  13. Cover pan, bring to a boil quickly, turn down heat and simmer until rice is tender and liquid has evaporated.
  14. Let grape leaves cool before inverting on a serving plate.
  15. Garnish with lemon wedges and serve with a bowl of yogurt.



Chicken Curry Recipe (thanks Fedai!)

  • 1 lb boneless, skinless chicken breast
  • 2 majji cubes1 teas.
  • Salt
  • 1/4 teas. Black pepper
  • 2 tabl. Curry
  • 3 cups of cold water
  • 3 large potatoes, peeled and chopped into small cubes
  • 3 large carrots, peeled and chopped into small cubes
  • 1 small bag of frozen green peas
  • golden raisins (optional)
  • 1 medium onion, chopped finely
  • 1 tabl. Flour
  • vegetable oil
  • olive oil
  1. Cut chicken in bit size cubes.
  2. Over high heat, heat 1 tab. of olive oil in a frying pan, add chicken pieces.
  3. Fry till chicken is golden brown. Add salt , pepper and 1 tabl. Curry. Fry for 2 minutes.Add cold water and majji cubes. Bring to a boil. Lower heat and simmer for 20 minutes. Adjust seasoning.
  4. Meanwhile: Heat vegetable oil in a large frying pan. When oil starts smoking, add potatoes. Stir frequently so potatoes will not stick to each other.
  5. Once potatoes are golden brown remove to a paper towel covered plate and set aside.
  6. Fry carrots in olive oil till almost tender. Remove from pan and set aside.
  7. Do the same with the green peas and raisins.
  8. Add fried veggies and raisins to chicken pot.
  9. Fry onion, curry, and flour in 1 tabl. of olive oil, just until onions are transparent.
  10. Stir into the chicken pot.
  11. Simmer chicken curry on low heat until liquid has thickened.
  12. Serve with rice pilaf.

Yumm O!


Fedai's easy atayef recipe

My husband swears that these are the best atayef that he's ever tasted!

  • 3 cups warm milk
  • 2 cups smead 3
  • tbsp. flour
  • 1 1/4 tsp. each: baking soda, baking powder, mahleb
  • 1 pack instant yeast
  1. combine all ingredients in a blender, liquid first.
  2. Blend 5 minutes.

Choose from these Filling options

  • 2 cups chopped walnuts
  • 3 tbsp. sugar
  • 2 tsp. cinnamon
  • Mix all well in a bowl


  • 1lb. Ricotta Cheese


  • ustah:
  • small container half/half
  • 3-4 tbsp. corn starch (dissolved in water)
  • 1 qt. heavy whipping cream (small milk carton)
  • 2-3 tbsp. sugar
  1. put half & half,sugar,whipping cream in a pot bring to boil.
  2. Add slowly dissolved cornstarch stirring well.
  3. Put in refrigerator to thicken.


  • 1 lb. unsalted lebanese white cheese, grated

Atter (syrup):

  • 2 cups sugar
  • 1 1/2 cups water
  • 1 tsp. lemon juice
  • 1 tsp. orange blossom water
  1. Start by making Atter since it needs to be cold.
  2. Dissolve sugar in water, stirring over medium high heat until dissolved.
  3. Bring to a boil.
  4. Add lemon juice and lower heat.
  5. Simmer 10-15 minutes.
  6. Just before moving from heat add orange blossom water.
  7. Let cool.
  8. Heat a griddle or small nonstick frying pan over medium heat and lightly grease with butter.
  9. Pour 1/2 ladle of batter into the pan and tilt immediately to allow it to spread. Make sure it remains round and thick.
  10. Cook about 1 minute or until all bubbles forming on pancake disappear and underside is golden brown.
  11. Fry one side of pancake only. The other side must remain uncooked and moist, so that its edges can be stuck together.
  12. Lift out and pile on plate ready for stuffing.
  13. put a heaping tablespoon of stuffing in middle of pancake, on uncooked side.
  14. Fold pancakes in half over filling to make half-moon shape, and pinch edges to secure.Deep fry, until golden brown,turning them over once.
  15. Drain well on paper towels.
  16. While still hot dip in cold Atter syrup.
  17. Serve hot or cold.



Fedai's Mujadara Dish

  • 1/4 cup olive oil
  • 2 large onions, halved, and sliced thinly
  • 1 cup brown lentils, washed and drained thoroughly
  • 1 1/2 cups long grain rice, washed and drained thoroughly
  • Water
  • 1 teas. Ground allspice
  • 1 teas. Ground coriander
  • 1 teas. each Salt and pepper
  1. Heat oil in pan, add onions and fry until golden brown.
  2. Remove half the onions to a plate covered with absorbent paper to drain and become crisp.
  3. Wash Rice several times.
  4. Cover with cold water, set aside for 30 minutes. Drain well
  5. Meanwhile, put lentils in a pan cover with 2 1/2 cups of water. Simmer; uncovered for 25 minutes or just until tender.
  6. Add rice, spices, salt, pepper, and the remaining onions. Bring to a boil. Lower temperature, cover and simmer for 15 minutes.
  7. Garnish with crisp brown onions.
  8. Serve hot or cold with yogurt or a salad.

Yumm O!Fedai

Fedai's Tabouleh Recipe (Parsley and Burghul Salad)

  • 6-83/4 cup fine burghul (cracked wheat)
  • cold water
  • 5 cups finely chopped parsley
  • 1/2 cup finely chopped spring onions
  • 1/4 cup finely chopped fresh mint
  • 3 large firm ripe tomatoes, chopped finely
  • 1/4 cup olive oil
  • 1/4 cup lemon juice
  • 2 tsp. salt
  • 1/4 teaspoon black pepper
  • Crisp romaine lettuce leaves, washed

  1. Place burgul in a bowl and cover with cold water. Leave to soak for 20 minutes.Drain through a fine sieve. Pressing with the back of a spoon to remove as much of the excess water as possible.
  2. Place in a bowl and refrigerate for at least 30 minutes.
  3. Put chopped green onions with dried burgul in a bowl.
  4. Squeeze mixture with hand so burgul absorbs onion flavor.
  5. Add parsley and mint to the burgul.
  6. Gently stir in tomatoes. Cover and chill in the refrigerator until ready to serve.J
  7. ust before serving, mix olive oil with lemon juice.
  8. Stir in salt and pepper. Add to salad and toss well.
  9. Serve in a deep serving dish and garnish with lettuce leaves.

Yumm O!


Chicken, Couscous and Chickpea salad

This easy recipe makes for a light and satisfying lunch. I prefer making this with shredded chicken and real chicken stock because it is so much tastier that way. But if you don't have leftover shredded chicken or don't feel like making it then just use chicken breasts.

  • 1 cup of Couscous
  • 1 cup of chicken stock (or water if you don't have chicken stock)
  • 1 tablespoon of butter
  • 2 tablespoons of chopped fresh mint (or dried mint if you don't have any fresh mint)
  • 3 tablespoons of fresh chopped parsley (or dried parsley if you don't have any fresh mint)
  • Juice of of 2 lemons
  • Salt
  • Pepper
  • Olive oil
  • cooked shredded chicken (boil one whole chicken with water, salt and tumeric for an hour or until done. Let cool. Shred chicken) OR or two breasts of chicken
  • 1 can of chickpeas (around 2 and a half cups), drained
  • 3/4 teaspoon of tumeric
  1. Prepare the chicken if not using shredded chicken: Cut chicken breast into small pieces. Put in pot and cover with water. Add tumeric, salt and pepper to taste.
  2. Bring to a boil. Reduce heat and simmer until chicken is cooked. This usually takes no more than 10-15 minutes. Alternatively you can marinate the chicken in a mixture of tumeric, salt, pepper and lemons for 10 minutes and then sautee until done.
  3. Meanwile prepare couscous by following directions on the box. Usually this involves bringing 1 cup of chicken stock/water, 1 tablespoon of butter and salt to a boil. When chicken/water reaches boiling point, add one cup of couscous. Remove from heat quickly and stir. Cover and let it sit for 10 minutes.
  4. Add chicken pieces to couscous. Add chickpeas, mint, parsley, juice of one lemon, salt and olive oil to taste. Mix all together.