Today's menu ...

LEBANESEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEE Today

One of the very nicest things about life

is the way we must regularly stop whatever it is we are doing

 and devote our attention to eating.

 ~Luciano Pavarotti and William Wright, Pavarotti

BREAKFAST :

KAAK WITH CHEESE and a cup of  green tea ...

U get the Kaak empty you stuff it with any cheese of your choice and than you prepare your cup of tea the way u like and here you go the easiest brekfast ever :)



APPETIZER :

MAN2OUCHEH

Pastry:
1 1/4 cups bread flour
1/2 cup butter or other shortening
1 tsp. salt
1/2 cup cold water

You mix it till it's hard and than u bake  put on it the zaatar and sesame

serve with cucumber, tomatoes, mint, carrots, olives ...

SALAD :

Serves 8
Total time
Ready in 1½ plus up to 24 hours marinating time

Ingredients

2 tbsp soy sauce
1 tbsp red wine vinegar
6 tbsp extra-virgin olive oil
8 garlic cloves , peeled, 4 crushed, 4 left whole
1 beef fillet , about 1.75kg
10 small shallots , peeled
a small bunch rosemary , stems removed
350g mixed mushrooms , such as chanterelle, oyster and chestnut, halved or quartered if large

Method

1. Mix 1 tbsp soy, the vinegar, and 3 tbsp olive oil with 4 cloves garlic, crushed. Set aside. Season the beef with plenty of salt and put in a large plastic zip bag with the marinade. Marinate in the fridge for at least 1 hour and up to 24 hours.

2. Let the beef come to room temperature a couple of hours before roasting. Pat dry and season again. Heat the oven to 200C/fan 180C/gas 6. Heat 1 tbsp olive oil in a heavy-based frying pan and sear the beef well on all sides, then put it in a large roasting tin with the shallots. Sprinkle over half the rosemary and roast for 25 minutes for rare beef (give it another 10 minutes for medium-rare), cover with foil and a tea towel while you cook the mushrooms.

3. Mix the mushrooms with the remaining olive oil, soy sauce, garlic cloves and rosemary. Put the mix on a large shallow baking tray, season and roast in the oven for 15 minutes. Slice the meat and serve with a spoonful of mushrooms and shallots.

Nutrition per serving
431 kcalories, protein 47.3g, carbohydrate 2.6g, fat 25.8 g, saturated fat 8.8g, fibre 0.7g, salt 0.96 g




LUNCH :

Roast Fillet of Beef

Serves 8
Total time
Ready in 1½ plus up to 24 hours marinating time

Ingredients

2 tbsp soy sauce
1 tbsp red wine vinegar
6 tbsp extra-virgin olive oil
8 garlic cloves , peeled, 4 crushed, 4 left whole
1 beef fillet , about 1.75kg
10 small shallots , peeled
a small bunch rosemary , stems removed
350g mixed mushrooms , such as chanterelle, oyster and chestnut, halved or quartered if large

Method

1. Mix 1 tbsp soy, the vinegar, and 3 tbsp olive oil with 4 cloves garlic, crushed. Set aside. Season the beef with plenty of salt and put in a large plastic zip bag with the marinade. Marinate in the fridge for at least 1 hour and up to 24 hours.

2. Let the beef come to room temperature a couple of hours before roasting. Pat dry and season again. Heat the oven to 200C/fan 180C/gas 6. Heat 1 tbsp olive oil in a heavy-based frying pan and sear the beef well on all sides, then put it in a large roasting tin with the shallots. Sprinkle over half the rosemary and roast for 25 minutes for rare beef (give it another 10 minutes for medium-rare), cover with foil and a tea towel while you cook the mushrooms.

3. Mix the mushrooms with the remaining olive oil, soy sauce, garlic cloves and rosemary. Put the mix on a large shallow baking tray, season and roast in the oven for 15 minutes. Slice the meat and serve with a spoonful of mushrooms and shallots.

Nutrition per serving

431 kcalories, protein 47.3g, carbohydrate 2.6g, fat 25.8 g, saturated fat 8.8g, fibre 0.7g, salt 0.96 g


DESSERT :
Middle eastern rosewater cakes recipe

Makes 8

Ingredients

1 cup (250ml) canola oil
1 1/2 cups (330g) caster sugar
2 eggs
1 cup (280g) natural yoghurt
2 cups (300g) self-raising fl our, sifted
2 tbs rosewater*
1 cup (150g) icing sugar, sifted
1-2 drops pink food colouring
Dried edible rosebuds* (optional), to decorate

Method

1. Preheat oven to 180°C. Grease and fl our eight 1-cup (250ml) decorative moulds (non-stick friand pans are ideal).
  
2. Place the oil, caster sugar and eggs in a bowl. Using electric beaters, beat until well combined. Stir in yoghurt, followed by flour, then stir in half the rosewater.
  
3. Divide the mixture among moulds. Bake for 30-35 minutes until a skewer inserted into the centre comes out clean. Cool slightly in moulds, then turn out onto a rack to cool completely.
  
4. For icing, place icing sugar in a bowl with remaining rosewater and colouring.
  
5. Use a wooden spoon to gradually stir in enough warm water (about 2-3 tsp), to make a smooth, flowing icing. Turn out cooled cakes, then drizzle with icing and decorate with rosebuds, if using.


DINNER:
 
Cook Time: 38 min
Level: Easy
Yield: 4

Directions

Toss 1 pound chopped eggplant, 3 unpeeled shallots and 3 unpeeled garlic cloves with 1/4 cup olive oil, salt and pepper on a baking sheet. Roast at 400 degrees for 30 minutes. Add some walnuts; bake for 8 more minutes. Cool slightly, then squeeze the shallots and garlic from their skins and chop; toss with the eggplant, nuts, 1/2 cup plain yogurt, fresh dill and salt and pepper.