food

Greek Goddess Sauce

Greek Goddess Sauce

My new favorite sauce/dressing. I put that sh*t on everything! You may know this dressing as Ina Garten's specialty the 'Green Goddess Dressing'. Well I decided to make it a bit healthier and full of flavor to give your next protein entree or salad that extra kick of flavor! 

Photos by Edouard Massih

Total Time: 10 minutes
Serves: 1 quart

Ingredients:

  • 32 oz Greek yogurt, fat free

  • 1 bunch basil

  • 1 bunch cilantro

  • 1 bunch scallion, cleaned

  • 1 avocado

  • 2 garlic cloves

  • 1 lemon, juiced

  • 1 tbsp extra virgin olive oil

  • 1 tbsp salt

INSTRUCTIONS

1. Add all the ingredients to a food processor. 
2. Pulse on high for 2-3 minutes until well combined.
3. Taste for seasoning.
4. Serve immediately or store in the fridge for up to 9 days.

Chocolate Negroni

Chocolate Negroni

A dark powerful drink to start your night off right! A Negroni is an aperitif that is normally served straight up in a rocks glass. I added some chocolate bitters, and shaved chocolate to garnish the drink and make it sweeter for your loved one this Valentine's Day! Doesn't matter if your going out or staying in this is the exact drink you need to start your night off correctly!

Photos by Jessica Marx

Total Time: 10 minutes
Serves: 2 drinks

Ingredients:

  • 3 oz Gin

  • 2 oz Campari

  • 2 oz Vermouth

  • 6 to 8 dashes Chocolate bitters

  • Shaved Chocolate, for garnish

INSTRUCTIONS

1. In a large shaker start by adding the ice, then combining the gin, campari, vermouth, and chocolate bitters.
2. Stir until well combined, and chilled. 
3. Strain into a rocks glass over a large ice cube. 
4. Garnish with chocolate shaving
5. Cheers!

Zucchini Fetteh a Collaboration with Seed + Mill

Zucchini Fetteh

A traditional Lebanese vegetarian meal taken to the next level!! With extra spices, crunch, and texture this is the perfect side or main dish. Marrying za’atar and tahini to bring you the finest Middle Eastern flavors.

Photos by Seed + Mill

Total Time: 25 minutes
Serves: 3-4 people

Ingredients:

  • 4 green zucchini, cut into 2-3in’ slices

  • 1 cup tahini

  • 1 lemon, juiced

  • 1 cup water

  • 1 cup Greek yogurt

  • 1-2 Lebanese/Syrian pita bread, thinly sliced

  • 2 tbsp za’atar

  • ¼ cup extra virgin olive oil

  • Salt + Pepper to taste

INSTRUCTIONS

Pita Chips:

1. Preheat your oven to 350F.
2. In a small bowl toss the pita bread with salt and olive oil.
3. Place the seasoned pita chips, on a parchment lined sheet tray, and bake for 5-6 minutes or until golden brown and crunchy.

Zucchini:

1. Heat your grill pan, on high.
2. In a large bowl toss the zucchini with salt and olive oil.
3. When your pan is smoking hot, grill the zucchini for 2 minutes on each side, and let rest.

Sauce:

1. To make the tahini sauce (tarator) start by whisking the lemon juice into the tahini. At this point the tahini will become thick and lumpy. This is the consistency you want.
2. Start adding the water little by little – until fully incorporated. The tahini sauce should become silky smooth.
3. In a separate bowl mix 1 cup of tahini sauce and 1 cup of Greek yogurt with salt to flavor.

Serving:

1. In your serving platter, start off by lining the zucchini into a layer, then topping it with the tahini yogurt sauce, another layer of zucchini, another layer of sauce, and finishing off with the final layer of zucchini.
2. Top off with crunchy pita chips.
3. In a small bowl mix the za’atar with 2 tbsp of extra virgin olive oil and drizzle all around the plate.
4. There you have it a delicious fetteh!

P.S. you can make this with any of your favorite vegetables. 

Chicken Souvlaki Dinner

Chicken Souvlaki Dinner!

If you're trying to make a good first impression this is the way to go! A date, family dinner, meeting the parents, whatever it may be this is honestly the perfect, most delicious meal! It's refreshing, healthy, and full of flavor. You can make any sides with it - but these are my favorites and most accommodating. 

Photos by Jessica Marx

Total Time: 60 minutes
Serves: 4-6 people

Chicken Souvlaki:

  • 3-4 lbs chicken thighs, cleaned, cubed

  • 6 garlic cloves, minced

  • 3 tbsp dried oregano

  • 2 tbsp fresh thyme, chopped

  • 2 tbsp 7 pepper seasoning

  • 2 tbsp salt

  • 1/2 cup olive oil

  • 2-3 lemons, juiced

Rice:

  • 1/2 cup vermicelli egg noodles, crushed

  • 1 tbsp vegetable oil

  • 1 cup jasmine rice

  • 3 cup chicken stock

  • Salt to taste

Cucumber Salad:

  • 1-2 large cucumber

  • 1/2 cup mint, cleaned

  • 1 lemon, juiced

  • Salt to taste

INSTRUCTIONS

1.    In a large bowl, mix the chicken thigh cubes with garlic, oregano, 7 pepper seasoning, and salt. 

2.   Then add the olive oil, and lemon juice, mix well. Let the chicken marinate for 2-24 hours in the fridge. 

3.    Preheat the oven, or grill at 450F.

4.     When ready skewer the chicken, about 6-7 pieces per skewer.

5.    In a medium size pot, heat the vegetable oil on high. Add the vermicelli egg noodles, and sautée until golden brown. 

6.   Add the rice, give it a quick stir, then add the stock and salt. When it comes to a simmer, reduce to medium-low heat, and cover. The rice should be ready in 20-25 minutes. 

7.   Start grilling, or roasting the chicken.
     Grill: About 3 minutes on each side.
     Oven: 15-17 minutes. 

8.   In a small bowl, start peeling the cucumber like you normally would, making long ribbon like strings. 

9.   Mix in the mint, lemon juice, and salt. Voila you got a salad. 

10.  When ready serve the chicken skewers, on a bed of rice, with a side of cucumber salad, and never forget the greek yogurt! 

11. Enjoy!!!! 

Sheet Tray Nachos

Sheet Tray Nachos

An American classic! Of course we had nachos in Lebanon but believe me it was nothing like an all American loaded nachos! I mean the amount of cheese, and toppings that can be added are endless. This recipe is an easy, go to, leftover type of thing. Start off with chips, any meat or veggie, cheese - pop it in the oven - then layer all the fresh ingridients on top and voila you got yourself a great crowd pleaser! Crack a can of beer open, or shake up a margarita cause this sheet tray is coming your way! 

Serves: 4-6 people

INGREDIENTS

  • 1-2 bag of tortilla chips

  • 2 cup rotisserie chicken, shredded

  • 1 lb cheddar cheese, shredded

  • 1 jalapeno, sliced

  • 3 radishes, sliced

  • 1 pint sour cream

  • Cilantro - to garnish

INSTRUCTIONS

  1. Preheat the oven to 450F.

  2. On a large sheet tray, start off with a layer of chips.

  3. Scatter the chicken all over the chips.

  4. Sprinkle with cheese, if you want to be extra - tuck some cheese under some chips.

  5. Place the sheet tray in the oven, cook for 10-12 minutes or until the cheese is fully melted.

  6. Layer the rest of the fresh ingridients on top!

  7. ENJOY

PS. anything goes here - ground meat, sauteed vegetables, avocados, corn, beans, tomatoes - so have fun with!

Biscuit Au Chocolat

Biscuit au Chocolat

I recently wrote an article about the two women that influenced me into the culinary world - Teita (my grandmother) and Kivi, my family's live-in maid. Through their recipes, techniques, and culinary education I was able to find myself in the kitchen. This Lebanese version of Biscuit au Chocolat is featured in the article and truly symbolizes the childhood cookie that all kids in Lebanon grew up eating!  My grandmother would make this for us and keep it in the freezer for whenever we were behaving. Give it a try - it's three easy steps.

'Sahtein! a culinary education begins with two women in Lebanon' can be found in Jarry Magazine - purchase your copy here!

Photos by Jessica Marx

Total Time: 15 mins
Serves:  30-40 cookies


INGREDIENTS

  • 12 ounces (340 grams) dark chocolate chips

  • 12 ounces (340 grams) milk chocolate chips

  • 2 cups heavy cream

  • Three 7-ounce (98-gram) packages Goya Maria cookies or any British tea cookies

INSTRUCTIONS

  1. In a medium saucepan, warm the heavy cream.

  2. Combine the dark and milk chocolate in a wide, heat-safe bowl, and pour the hot heavy cream over it.

  3. Stir the chocolate until it is fully melted, and combined.

  4. Using your hands, crumble the cookies, until small - medium size pieces.

  5. Add cookies to chocolate genache, and fold to combine.

  6. Scoop one-third of the chocolate onto a square parchment paper, fold the edges over the mixture and, using your hands from the outside of the parchment, gently roll it into a log about 2-3 inches (5-7.5 cm) in diameter.

  7. Repeat, making two more chocolate logs.

  8. Wrap each one tightly in aluminum foil and place in freezer for at least 1 hour, can keep for up to a month.

  9. To serve, unwrap the cookie logs and slice into 1/2 inch (1.5 cm) discs.

  10. Sahtein!

Kimchi Cauliflower Fried Rice

Kimchi Cauliflower Fried Rice

I recently went to LA for the first time and to be totally honest, New Yorkers are too harsh on LA. I enjoyed every second I was there. You see, while you're in LA you need to do all the stereotypical LA things, like going to juice press, eating healthy, and drinking vodka water. LA inspired me to try out this healthy gluten free dish that is surprisingly delicious. 

I stopped by the LINE hotel in Koreatown and ate at Roy Choi's restaurant Commissary. A chef that inspired me in college to be creative with every dish I prepared. Thus the kimchi addition to this faux rice. 

Photos by Sean Fagan

Total Time: 35 minutes
Serves: 4-6 people

INGREDIENTS

Kimchi Cauliflower Fried Rice:

  • 1 head cauliflower, cut into florets

  • 3 tbsp vegetable oil

  • 3 garlic cloves, minced

  • 2 tbsp ginger, minced

  • 2 scallions, thinly sliced

  • 1 bag frozen organic peas & carrots (10 oz)

  • 1 pint mini bella mushrooms, cleaned & sliced

  • ½ cup kimchi, chopped

  • ½ cup soy sauce

Topping:

  • 1 tbsp sesame oil

  • 2 eggs

  • 2 scallions, thinly sliced on bias

  • 1 pack Nori (seaweed), thinly sliced

  • ½ cup kimchi, sliced or whole

INSTRUCTIONS

Kimchi Cauliflower Fried Rice:

1.     Add cauliflower to a food processor and pulse until the florets become rice size. Reserve in a bowl. 

2.     In a large deep pan heat vegetable oil on high heat. Add garlic, ginger, and scallions stir frequently until you smell the aromas. 1 minute. Reserve in a bowl.

3.     Add mushrooms, and cook for 4-5 minutes until it reaches a caramel color around the edges. 

4.    Return the garlic, ginger, and scallions to the pan, followed by cauliflower rice, and 4 tbsp water. Cook for 5 minutes, while stirring. 

5.    Add peas and carrots, and stir for an additional minute. 

6.    Add soy sauce, and kimchi and cook until all the liquid has evaporated. about 3-4 minutes. 

7.     Serve rice in a medium bowl, top off with egg and nori strips, scallions, and kimchi. 

Topping:

1.     In a medium sauté pan, heat sesame oil over medium-high heat.

2.     Beat eggs in a small bowl, and add half the eggs in a swirling motion into the pan to form a thin crepe. Cook for 3 minutes, flip to finish cooking for another minute. Repeat this twice. Cut egg crepe into thin strips, fluff, and reserve on a plate. 

3.     Serve topping on the side for the people that are extra in your life!

4.    Enjoy!