Browsing Category APPETIZERS
Anita’s Delicious Stuffed Eggplant Boats
Ingredients
2 medium eggplants shiny and smooth skin
2 cloves of garlic, minced
2 Tablespoons tahini
2 Tablespoon of Labneh or sour cream
2 Tablespoon fresh lemon juice
zest of one lemon
2 Tablespoon fresh finely chopped flat-leaf parsley
1/3 cup of extra virgin olive oil
1/2 teaspoon salt
pinch of black pepper
1/4 teaspoon ground cumin
2 Tablespoon pomegranate seeds, for garnish
Toasted Pita bread wedges
Preparation
- Preheat oven to 400 degrees Fahrenheit. Line a baking sheet with nonstick foil and drizzle a little bit of olive oil over to prevent the eggplants from sticking.
- Halve the eggplants lengthwise. Score them using a knife.
- Brush the cuts slightly with olive oil. Place eggplants on the baking sheet facing up. Sprinkle with salt and pepper to taste.
- Roast eggplants in the preheated oven for about 45 minutes or until eggplants pulp are soft.
5. Remove eggplants pulp with a spoon carefully but not all, leaving some of the pulp around skin.
6. Add eggplant pulp into a food processor or can also be made by hand using a fork.
7. Add minced garlic, lemon juice, lemon zest, tahini, labneh, cumin, and salt. Pulse and process only couple times for better texture.
8. Spoon out eggplant dip from processor and fill up your eggplant boat skin. Sprinkle fresh parsley leaves over the top and garnish with pomegranate seeds. Enjoy cold or at room temperature next to toasted pita bread, carrots or any vegetable you desire.
Anita’s Homemade Cheese Labneh Eggplant Roll up
Ingredients
2 large eggplant, thinly sliced
2 Tablespoon olive oil
1 teaspoon Italian seasoning
Fresh basil leaves, chopped
4 cheese Labneh balls (see recipe on my site)
Salt and Pepper
Preparation
- Preheat oven to 400 grades Fahrenheit.
- Place sliced eggplant over a baking tray and drizzle over with olive oil. Season with salt and pepper.
- Roast eggplant in the oven for about 30 minutes till tender. Set aside to cool.
- Use a large bowl and mix labneh cheese balls with Italian seasoning and chopped fresh basil. Use a fork to blend in spices into the cheese balls creating a creamy paste.
- Spread a tablespoon of creamy labneh cheese over roasted eggplant and roll. Enjoy as an appetizer or light lunch!
Anita’s Venezuelan Cheese Sticks (Palitos de Queso)
Ingredients
2 cups of All-purpose self rising flour
6 Tablespoon cold butter, cut into cubes
1 teaspoon salt
2 eggs, beaten
6-8 Tablespoon of milk or water (room temperature)
12 sticks of 3/4 inch white cheese(queso blanco para freir or akawi cheese)
Vegetable oil, for frying
Preparation
- Place flour and salt into a large bowl. Hand whisk to combine and add cubes of butter. Work it into the flour using your hands to slightly break butter into small pea size pieces.
- Add 2 eggs and water or milk into the flour mix. Combine well until dough comes together. Shape dough into a disc and wrap it with plastic. Place dough into the refrigerator for about 30 to 60 minutes.
- Over a lightly floured surface roll out dough into a 12 inch square. Cut square into 1 inch wide strips.
- Take end of strip and starting rolling around cheese stick and close tightly the ends.
- Fill a deep skillet with 2 inches of vegetable oil and fry cheese sticks until golden brown in one side, turning halfway through for about 3 to 4 minutes.
- Serve next to a Homemade Tartar Sauce: In a medium size bowl stir together one cup of mayonnaise with some chopped dill pickles, 1 tablespoon of smashed capers, 1 tablespoon of fresh lemon juice, 1 tablespoon of Dijon mustard, 1 teaspoon of Worcestershire sauce. Add salt and pepper TT. Mix all ingredients well. Also, can be serve next to a very simple Pink Sauce: Ketchup, Mayo, white vinegar and Worcestershire sauce. Enjoy!
Halloumi Baked Rolls
Ingredients
8 Sheets of filo dough sheets,thawed
2 Tablespoons of Extra Virgin Olive oil
Halloumi Cheese cut into 14 – 16 logs
Fresh mint and parsley, finely chopped
Preparation
- Preheat oven to 375 grades Fahrenheit. Prepare your ingredients.
- Unfold one Filo pastry sheet on the work board surface and cut into even rectangles size. Cover the rest of the filo sheets with a damp towel to prevent drying up.
3. Sprinkle some of the fresh mint-parsley chopped leaves in the middle of triangle. Place Halloumi log cheese over herbs.
4. Roll the sheet over the log of Halloumi cheese.
5. Continue folding edges and roll till the top.
6. Repeat with the rest of the filo sheets. Place on a baking tray lined with parchment paper. 
7. Brush top of Halloumi filo rolls with Olive oil.
8. Bake for 15 to 20 minutes until light golden. You can sprinkle some Zaatar or Zumac on top too. Enjoy!
Anita’s Healthy and Delicious Eggplant-Dip Boats
Looking for a light, delicious appetizer with stunning presentation, these are fun individual bite sized vessel for any of your prepared dips.
Looks pretty too, served in a platter for a Home style Dip.
Note: Please look for Eggplant Dip Recipe on my site.
Anita’s Crispy Baked White Sweet Potato Rosemary Fries with Garlic Aioli
Ingredients
2 white sweet potatoes, peeled and cut into long thin strips
1 Tablespoon of fresh rosemary leaves, finely chopped
2 Tablespoon olive oil
1 teaspoon Kosher salt
1/2 teaspoon garlic powder
1 tablespoon corn starch
water
Preparation
- Preheat oven to 425 grades Fahrenheit. Prepare a baking sheet lined with foil paper and set aside. Peel sweet potatoes.
- Soak thin strips of sweet potatoes into a large bowl with cold water for at least one hour to minimize excess of starch.
3. Drain and pat dry potatoes using paper towels. Add corn starch and toss well. 
4. Drizzle with olive oil. Add kosher salt, garlic powder, and chopped fresh rosemary. Toss all ingredients until potatoes are well coated.
5. Arrange sweet potatoes evenly into the baking pan. Bake for 15 minutes first, flipping fries using a spatula to bake evenly.
Bake for another 5 to 8 minutes until potatoes are crispy and slightly brown.
6. Remove crispy fries from the oven. Sprinkle with salt. 
Enjoy next to a Rosemary Garlic Aioli Sauce !
Rosemary Garlic Aioli Sauce: Mix a cup of mayonnaise with the juice of half of a lemon. Add a teaspoon of fresh finely chopped rosemary leaves. Seasoned with salt, a dash of cayenne pepper and garlic powder. Blend all ingredients and chilled.
Anita’s Vegetarian Spring Rolls
Ingredients
6-8 pieces of rice paper
4-5 Persian cucumbers, cut into sticks
3-4 carrots peeled, cut into sticks
5 ounces Chinese Vermicelli rice noodles, cooked
2 avocados, sliced
Dipping Sauce
2 Tablespoon sesame oil
2 Tablespoon soya sauce
1 Tablespoon lemon juice
1 Tablespoon brown sugar
1 teaspoon minced garlic
1 teaspoon minced ginger
1 teaspoon rice vinegar
Mix all ingredients. Set aside
Preparation
- Cook rice noodles until they turn soft into boiling water for about 3 to 6 minutes.
Drain well and rinse.
- Simmer water in a large pot. Turn off heat. Dip one rice paper into the warm water for 6-8 seconds or till rice paper has slightly softened.
- Over a cutting board or a flat clean surface, lay rice paper. Place first, cooked clear noodles over rice paper. Drizzle 1/2 teaspoon of dipping sauce over noodles. Pile sticks of cucumber, carrots and top with sliced avocados.
- Roll tight the spring roll one time, and then continue by tucking in sides until is completely rolled and closed.
- Serve this 4 ingredients refreshing Spring Rolls recipe with the Dipping Sauce. Enjoy!
Anita’s Best Fried Kibbeh
Ingredients for the Kibbeh Shells
1 1/2 cup fine wheat Bulgur
1 onion, grated
1 pound beef, finely ground
1 1/2 teaspoon allspice, ground
1 teaspoon coriander, ground
1/4 teaspoon cloves, ground
1/2 teaspoon dried mint
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
Vegetable oil for frying
Water to help form the shells and for soaking bulgur
Ingredients for the Kibbeh Filling
1 onion, finely chopped
1/2 pound of beef, ground
1/2 cup pine nuts, slightly toasted
1/2 teaspoon coriander, ground
1/3 teaspoon nutmeg, ground
1/2 teaspoon cinnamon, ground
Salt and Pepper TT, to taste
1/2 teaspoon sumac
2-3 Tablespoon of Olive Oil
Preparation for Kibbeh Shell:
1.Using a mesh strainer or a bowl, add the bulgur wheat in, soak it into a container with water and rinse to clean. Soak Bulgur again into a bowl filled with filtered water for about 15 to 20 minutes to softened grain. Set Bulgur wheat aside.
2.Starting on making the Kibbeh dough for the shells, place the ground beef in a large bowl. Add grated onion, allspice, ground cloves, coriander, dried mint, salt and pepper. Placing your hands in a bowl with cold water start mixing your spices into the ground beef and add wet rinsed bulgur wheat in. Incorporate all spices, grated onion and bulgur wheat very well into the meat until a smooth Kibbeh dough has formed.
3.Cover Kibbeh dough with plastic wrap and place into the refrigerator, meanwhile proceed to prepare Kibbeh filling.
Preparation for Kibbeh Filling:
- Heat olive oil in a large pan at medium heat. Add diced onions and sauté till softened for about 1-2 minutes.
- Incorporating ground beef, mix and add ground coriander, ground cinnamon, ground nutmeg, sumac, salt and pepper.
- Add toasted pine nuts and sauté for another 10 minutes till all flavors are well incorporated. Set aside.
Shaping Kibbeh Shells :
- Take out Kibbeh dough from the refrigerator. Wet your hands by dipping them in water and begin by taking like 3 Tablespoon of your kibbeh dough, forming an oval shaped ball, and by using your index finger from your other hand, create the hole in the center for the filling.
- Fill the inside of your oval shaped kibbeh shell with 3/4 part up or 1 Tablespoon of the meat filling, and with your hand moist from the water seal the top of your oval-shaped ball, and set aside over a plate. Proceed with same process until all kibbeh dough is gone.
- In a large deep pan, heat vegetable oil and fry kibbeh shells for 3-4 minutes until dark golden brown. Turned Kibbeh to all sides to fry evenly.
- Remove Kibbeh shells carefully with a slotted spoon and place them over paper towel to drain from oil.
- Eat by squeezing a piece of lemon in the center of the hot or room temperature Kibbeh. Serve next to plain Yogurt, salad with some pita bread or just on its own. Enjoy a refreshing clean lemon-pomegranate mint juice next to your kibbeh shells. A perfect pairing!
Anita’s Antipasto Platter
Spanish Tapas or French hors d’oeuvres is a delicious combination of small bites of very tasty flavors to stimulate your guest’s appetite before your meal. Enjoy a mixed of green and black olives tapenade, nuts, mixed cured meat as prosciutto, salami, mortadella, and different cheeses. Enjoy next to a crispy and warm homemade baguette, YUM!!
Anita’s Best Shrimp-Stuffed Mushrooms
Ingredients for Roasted Shrimps
1 1/2 Pound Shrimp, tail on and peeled
4 Tablespoons Extra Virgin Olive Oil
4 garlic cloves, minced
1/4 cup of green onions, chopped
1/2 teaspoon smoked paprika
1/2 teaspoon freshly ground black pepper
1 teaspoon coarse see salt
1/2 teaspoon cayenne pepper
juice and zest of 2 lemons
Preparation for Roasted Shrimps
- Preheat oven to 400 degrees Fahrenheit.
- In a large bowl toss shrimps with all ingredients. Arrange shrimps in an even layer in a large baking sheet pan.
- Roast for 20 to 25 minutes or until shrimps are pink and cooked through. Chopped shrimps in small pieces and add some chopped fresh tarragon leaves. Set aside.
Preparation for Stuffed Mushrooms1. Remove stem from 12 Baby Portobello mushrooms. Arrange rounded part of mushrooms facing down on an oiled baking sheet pan and brush mushrooms with olive oil. Bake at 400 degrees Fahrenheit for about 10 to 12 minutes. Remove from oven and let them cool for 2 to 3 minutes before filling them with roasted chopped shrimps. Ready to serve. Enjoy!
