Ingredients
For the dough
6 eggs
1 1/2 teaspoons of salt
1/4 cup of water
flour as needed for the paste to become elastic and smooth

For the filling
1/4 cup of finely chopped parsley
2 cups of chopped Akkawi cheese
2 cups of  chopped Halloum cheese

Slightly beat the eggs and the water adding the salt. Gradually add the flour untill the dough becomes smooth. Devide the dough into 12 small balls and let it chill for 1 hour.
Roll out the doughs very thinly.
Boil some water in a large pan, place in one rolled dough at a time for about 1/2 a minute.
Place the doughs on paper towels so they can dry out a little.
Mix the cheeses with the chopped parsley, Season with salt and white pepper.
Place 6 doughs in the bottom of a large pan, spread on the cheese filling mixture then cover with the 6 remaining doughs.
Preheat the oven on 350 degrees and bake until golden brown.

If using fresh vine leaves, blanch for at least 3 minutes to soften, then refresh under cold water.
If using preserved ones, rinse under cold water to remove the brine, and drain.
In a large bowl mix rice, onions, parsley, tomatoes, lemon juice and olive oil. Season with salt and pepper to taste.
Place the vine leaves smooth side down on a clean surface and heap a teaspoon of filling into the center, then fold the stem end and sides over the filling and roll into a cigar shape.
Line the vine leaves in a heavy-based pan, then layer the rolls.
Cover the pot tightly and simmer on a low heat for one hour.
Allow to cool and serve with chilled yoghurt.

In a large bowl mix all the ingredients together, and serve fresh!

Preheat oven to 375 degrees and bake eggplant for 30 minutes, or until outside is crisp and inside is soft.
Allow to cool for 20 minutes. Cut the eggplant into small cubes
In a large bowl mix and mash all the ingredients together. You can mash by hand or using a food processor.
Place in serving bowl, garnish with tomato cubes and mint leaves or any other garnishment of your choice. Serve with Lebanese bread and enjoy!

Place all the ingredients in a food processor and blend until smooth.
PS: If you like a spicier hommus, add a pinch of red pepper or a pinch of cayenne pepper, or try a little cumin for a more exotic variation.

Bacon-Wrapped Potato Bites with Spicy Sour Cream Dipping Sauce
makes about three dozen bites

1 pound small or medium red potatoes
1 1/2 teaspoons chopped, fresh rosemary
1 tablespoon olive oil
1/2 teaspoon salt
freshly ground pepper
12 ounces-to-1 pound thick-cut bacon
1 cup (8 ounces) sour cream
1 teaspoon hot sauce
salt and pepper

Preheat the oven to 400 degrees.

Wash and dry the potatoes. Chop them into 1-inch pieces, keeping the chunks roughly the same size, even if they aren’t the exact same shape. Put the potatoes in a medium pot, cover with cold water, and bring to a boil. Season the water with salt. Once the water begins to boil, cook the potatoes for about 3 to 4 minutes, until you can stick a fork into them without too much resistance. You want the potatoes to be almost, but not fully, cooked through (so they won’t fall apart during the next steps).

Drain the potatoes and put them in a large bowl. Add the rosemary, olive oil, salt, and a few grinds of pepper, and toss until the potatoes are evenly coated.

Cut the strips of bacon in half (with a short, vertical slice). Wrap each piece of potato in a half-strip of bacon, securing it with a toothpick. Put the potatoes on a baking sheet lined with parchment paper or aluminum foil. You may need to cook the potatoes in two batches.

Cook the potatoes for 15 minutes, then flip each piece. Cook for another 10 to 15 minutes, until the bacon is cooked through and crisp. Mix the sour cream and hot sauce in a small bowl. Season with salt and pepper. Pile the potato bites on a plate and serve alongside the dip.

• 1 large can of asparagus cut into 1/2 inch pieces or 2 lb of fresh asparagus boiled
• 3 tablespoons of unsalted butter
• 3 tablespoons of flour
• 4 cups of chicken broth
• 1 cup of heavy cream
• A squeeze of fresh lemon juice
• Salt and pepper

Preheat the butter in a larger saucepan. When melted, add gradually the flour. Keep stirring until the mixture becomes thick and golden. Add in 4 cups of chicken broth gradually while stirring. Bring the mixture to a boil. Turn off the heat, Add the cream, the squeese of lemon and the asparagus. Season with salt and pepper and serve hot.

Ingredients

• 20 to 25 (1 1/4 pounds) large shrimp, peeled and deveined
• 2 teaspoons Essence, recipe follows
• 2 teaspoons olive oil
• 2 tablespoons unsalted butter, plus 2 tablespoons
• 1 tablespoon minced garlic
• 1/2 cup dry white wine
• 1/4 cup fresh lemon juice
• 1 teaspoon lemon zest
• 1/2 teaspoon salt
• 1/8 teaspoon freshly ground black pepper
• 1 pound cooked linguini
• 1 teaspoon crushed red pepper flakes
• 1/4 cup chopped green onion, tops only
• 2 tablespoons chopped fresh parsley leaves

Directions

Toss the shrimp in a medium bowl with the Essence.

Place the olive oil and 2 tablespoons of the butter in a large 14-inch skillet over high heat. Add the shrimp to the pan, spreading them evenly in 1 layer. Cook for 2 minutes then turn them to the other side. Add the garlic to the pan and cook for 30 seconds. Add the wine, lemon juice, lemon zest and remaining 2 tablespoons of the butter and cook for 1 1/2 minutes. Season the shrimp with the salt and pepper and add the pasta, crushed red pepper flakes and green onions, tossing to coat well. Remove the skillet from the heat, add the parsley, and toss to combine. Serve hot.

Emeril’s ESSENCE Creole Seasoning (also referred to as Bayou Blast):Emeril’s ESSENCE Creole Seasoning (also referred to as Bayou Blast):

• 2 1/2 tablespoons paprika
• 2 tablespoons salt
• 2 tablespoons garlic powder
• 1 tablespoon black pepper
• 1 tablespoon onion powder
• 1 tablespoon cayenne pepper
• 1 tablespoon dried oregano
• 1 tablespoon dried thyme

Combine all ingredients thoroughly.

Here’s the link for more Emeril recipes.

• 3 1/4 cups dry red wine
• 1 tablespoon sugar
• Juice of 1 large orange
• Juice of 1 large lemon
• 1 large orange, sliced thin crosswise
• 1 large lemon, sliced thin crosswise
• 2 medium peaches, peeled, pitted and cut into chunks
• 1 cup of club soda

Combine all the ingredients except for the soda. Refrigerate, and add the soda immedialtely before serving!

Preheat the butter in a saucepan over a medium heat, add in the flour the seasoning and stir until the mixture becomes golden. Add the cream and the chicken stock and leave the mixture to thicken over a medium for about 10 minutes. Finally, add the chicken, the mushrooms, the chopped onion and the green pepper to the sauce. Stir for 2 minutes and turn off the heat.
Roll out the pastry into a large pan and add the chicken mixture. Then, roll out the rest of the pastry to cover the chicken mixture.
Bake at 425° for 35 minutes until the pastry is nicely browned.