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Cook Book  

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.

recipes

ENTREES

SIDES

HUMMUS

DESSERTS

 

kushari

Ingredients:

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

 

Directions:

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.


fattoush salad

Ingredients:

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
Lime-vinaigrette:
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

Directions:

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.


avocado hummus

Ingredients:

1 can chickpeas
1/2 avocado
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

Directions:

Blend in food processor until smooth!


herb hummus *winner from hummus cook off 2016

Ingredients:

1 can of chickpeas
Basil
Cilantro
Parsley
Oil
Feta
1 tbsp lemon juice
1 clove of garlic
Dash of oregano

Directions:

Blend in food processor until smooth!


garlic hummus

Ingredients:

1 can of chickpeas
2 cloves of garlic
1/2 of avocado
2 tbsp olive oil
2 tbsp lemon juice

Directions:

Blend together in food processor until smooth!


shortbread cookies

Ingredients:

1 cup butter, chilled
3/4 cups powdered sugar
1 1/2 cups flour
1 tsp vanilla
1 pinch cardamom (optional)

Directions:

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.

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