Subereg is originally a Turkish recipe, that has been cosidered for years an Armenian traditional appetizer due to some cultural inheritance! This recipe is very deleicious but not very easy to make!
In fact, it is very special to me, and i would like to dedicate it to my very special friend! So Christina if you’re reading this, i will be willing to taste it anytime!!
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.
Ingredients
Vine leaves
2 cups of finely chopped onions
2 cup of short-grain white rice
2 tablespoons of finely chopped parsley
1/2 cup of olive oil
1 medium tomato finely chopped
1/2 cup of fresh lemon juice
Salt and pepper to taste
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.
Ingredients
1 cup of finely chopped parsley
1/4 cup of finely chopped mint leaves
4-5 finely chopped medium tomatoes
1 medium onion finely chopped
3 tablespoons of bulghur
1 teaspoon of salt
1/2 cup of olive oil
1/2 cup of lemon juice
Black pepper to taste
In a large bowl mix all the ingredients together, and serve fresh!
Ingredients
1 large eggplant
4 tablespoons of tahini
3-4 tablespoons of lemon juice (depending on taste)
1 garlic glove crushed
4 tablespoons of olive oil
Salt and pepper to taste
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!
Ingredients
1 cup of chickpeas rinced and drained
1/4 cup of tahini
1 tablespoon of lemon juice
1 glove of gralic crushed
1 tablespoon of sea salt
3 tablespoons of water
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.
I found this recipe couple of days ago, and i though it could be interesting to share it on my blog! I tried it and it was so good! So give it a try yourself!
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.
Ingredients
- 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.
One of my favorite recipes that Emeril Lagasse, the brilliant American chef, cooked during his show the Essence of Emeril is The shrimp pasta with Chilis, Garlic, Lemon and Green Onions. Here’s the recipe that i found on one of the food blogs, i hope you’ll try it, you’ll defenitely gonna love it!
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.
Ingredients
- 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!
Ingredients
prepared pastry packaged
3 cups of chopped and cooked chicken
1 cup of mushrooms
1/2 cup of green pepper chopped
1 medium sized onion chopped
3 tablespoons of butter
1 cups of chicken stock
1 cup of fresh cream
2 tablespoons of flour
salt and black pepper to taste
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.
