Over the semesters, our program has hosted many cooking clubs and enjoyed delicious Arab cuisine together! And now we'd like to share our compilation of tried-and-true recipes with you so that you can bring authentic Middle Eastern food into your home.
2 cup brown lentils
2 cup basmati rice
2 cup uncooked pasta
4 large onions, diced
4 cloves garlic, minced
4 tablespoons oil
2(800 g) can chopped tomatoes
1⁄4 tsp crushed red chili pepper flakes
salt and black pepper
Cook the lentils in just over a litre of salted water.
Bring to a boil, reduce the heat and simmer, covered, for 15-30 minutes, depending on the type of lentils you are using.
When the lentils are quite tender, add the rice to the lentils and continue simmering until the rice is cooked, adding water if necessary.
Cook the macaroni in a separate pot.
Rinse and strain when done.
Meanwhile, fry the onions and garlic in the oil until golden.
Add the tomatoes, chilli flakes, salt and pepper to taste and let it bubble for 10-20 minutes or until thickened and sauce like.
You can now blitz the sauce in a food processor until smooth or just leave as is.
Mix the lentils, rice and macaroni together in one pot.
Place some of the lentil mixture on each plate and top with tomato sauce.
Sprinkle with more hot chili powder or salt and pepper, if desired.
Four bell peppers
1 large chopped yellow onion
2 cups of uncooked rice – traditionally, short grain but you can use long as well
1/4 cup of olive oil
1 cup of each freshly chopped cilantro and parsley
1/2 cup of freshly chopped dill
1 can 16oz. of tomato sauce
2 tbsp of tomato paste
1 tbsp of dried mint
Sauté chopped onions in 1 tbsp oil until wilted and yellow. Add the tomato sauce, salt, pepper
and spices. Simmer for 3 minutes.
Rinse the rice thoroughly and drain. Finely chop the herbs. Add the prepared tomato sauce and
herbs to the rice and mix well.
Core the vegetables.
Using a teaspoon, stuff each vegetable with the rice mixture pushing down the rice as you add
Leave ½ inch unstuffed to allow the rice to expand when cooked.
Add ½ tbsp. oil to the bottom of a non-stick pot. Arrange the onion slices to cover the bottom.
Arrange the stuffed vegetables on top of the onions in a slightly standing position to avoid the
rice spilling out.
Add ½ cup broth or water. Bring to a boil and then simmer on very low heat till rice is cooked,
about 15-20 minutes.
Arrange the vegetables in a serving dish and discard the onion slices.
1 lb stew meat
1 chicken bouillon cube
2 fresh tomatoes
4 fresh garlic cloves, crushed
1 tablespoon tomato paste
2 cups short-grain white rice (Egyptian rice)
1⁄4 cup fideos, noodles
1⁄4 cup butter
2 cups oil, some for frying bread
1 white pita bread
1 tablespoon cumin
Salt & pepper
3 tablespoons white vinegar
Prepare bread for bottom of dish:
Rip pita bread into bite size pieces. Add bread into frying pan with a 1/4 stick of butter, and fry
until golden brown. Place bread in a glass baking dish.
Add more butter, salt, approximately 2 cloves of crushed fresh garlic, and a teaspoon of cumin to
the same pan. Add fried bread to the mixture, coat bread and put back into glass baking dish.
Put some butter in a pot and stir fry meat until brown. Add 1 onion quartered, salt & pepper, 1
cube of chicken bouillon and water to cover meat.
Bring to a boil, turn down to simmer, cover and cook until tender, approximately 2 hours. Take
out meat and put in a bowl. Save the soup from the meat separately.
Put some butter into a pot, add a handful of noodles, stir until golden brown.
Add two cups of rice, stir a little bit until some of the rice turns an opaque white.
Add 2-1/4 cups of water and salt to taste.
Bring to a boil, cover and turn down to simmer, cook until tender.
Use soup from meat to saturate bread pieces in baking dish. Add cooked rice on top of bread
pieces. Add remainder of soup on top of the rice, until it reaches the top of the rice.
Prepare red sauce:
Add oil, crushed tomato, a half teaspoon of tomato paste, salt & pepper, 2 cloves of fresh
crushed garlic and cumin to a pan.
Add 3 tablespoons of vinegar and stir until it is smooth. Spread with a wooden spoon on the rice.
Add a bit of butter, the meat, a touch of tomato paste, a tablespoon of fresh crushed garlic, salt &
pepper, a teaspoon of cumin in a pan. Cook until meat is golden fried.
Add meat on top of rice.
1 heart Romaine Lettuce, chopped
1 English Cucumber, chopped
5 Roma Tomatoes, chopped
5 Green Onions, chopped
5 radishes, no stems, finely sliced
1 cup chopped parsely, no stems
2 1/2 tbs lime juice or 1 1/2 limes
1/3 cup olive oil
salt and pepper
1 tsp ground sumac
1/2 tsp ground cinnamon
1/4 tsp allspice
In a large mixing bowl, combine the chopped lettuce, cucumber, tomatoes, green onions with the sliced radish and parsley.
To make the lime vinaigrette, whisk together the lime juice, olive oil and spices in a small bowl.
Dress the salad with the vinaigrette and toss lightly.
1 medium onion chopped
3 cloves garlic minced
2 medium tomatoes chopped
2 15-ounce cans fava beans (or 3 cups cooked and shelled fava beans), rinsed and drained
1 teaspoon ground cumin
1/4 teaspoon cayenne or red chili pepper
3 tablespoons lemon juice
1/4 cup parsley
Sauté the onion and garlic in a skillet for 4 minutes.
Add tomatoes and cook for another 4 minutes.
Stir in the fava beans, cumin, and red pepper, and cook on medium-low heat for 10 minutes.
Remove from the heat and mash the fava beans lightly.
Scoop into a serving bowl, and mix in the lemon juice and parsley.
Serve with warm pita bread.
1 can chickpeas
1.5 tbsp lemon juice
1/2 cup spinach
2 tbsp basil
2 tbsp parsley
1/4 cup feta
1/4 tsp cinnamon
1 clove garlic
olive oil and water depending on consistency
salt and pepper to taste
Blend in food processor until smooth!
herb hummus *winner from hummus cook off 2016
1 can of chickpeas
1 tbsp lemon juice
1 clove of garlic
Dash of oregano
Blend in food processor until smooth!
1 can of chickpeas
2 cloves of garlic
1/2 of avocado
2 tbsp olive oil
2 tbsp lemon juice
Blend together in food processor until smooth!
1 cup butter, chilled
3/4 cups powdered sugar
1 1/2 cups flour
1 tsp vanilla
1 pinch cardamom (optional)
In a stand mixer, or in a medium-sized bowl with a hand mixer, cream the butter and sugar until pale and smooth, about 10 minutes (if you are halving the quantity, cream for 5-6 minutes or until very pale).
On low speed, beat in the vanilla. Sift in the flour and pinch of cardamom, beating in slowly until just combined.
Cover the bowl with plastic and refrigerate for 30 minutes. Preheat the oven to 170C / 325F and line a baking sheet with parchment paper while the dough rests.
Form the dough into balls, a little larger than a marble. Place on the cookie sheet, flatten gently with your fingertips, and press a pine nut in the middle. Continue until all the dough is used.
Bake 10 minutes until the cookies are just set, but not browned — the goal is to maintain their ivory color. Let cool completely on the tray or on a wire rack before serving.