Browsing Category MEDITERANIAN DISHES
Anita’s Best Potato-Awarma Fatayer (Lebanese Potato Pie)
Ingredients For the Dough
2 cups bread flour
1 Tablespoon dry active yeast or (use 1/2 cup of my “starter” recipe)
1/2 teaspoon sugar
1/2 cup warm water
3 Tablespoon olive oil
Preparation1. Use a small container, add warm water and sugar to the active yeast. Wait 10 to 15 minutes to bubble up.
2. In a large bowl, combine bread flour and dissolved yeast. Add olive oil and salt. Knead the dough until well combined over a slightly floured surface. Shape dough into 3 inches balls. Place over a floured tray and cover with a towel until double in size. Set aside.
Ingredients for the Potatoes and Awarma Filling
4 large Russet potatoes, peeled, cubed and cooked
1 onion, small diced
4 Tablespoons butter, melted + 1 Tbsp.(ghee butter used)
1 pound lean ground beef
1 teaspoon sumac, ground
1/2 teaspoon cumin, ground
1/4 teaspoon salt
1/2 teaspoon pepper
2 Tablespoon fresh lemon juice
Preparation
- Boil potatoes in a large pot with water until fork tender. Cut into little squares. Set aside.
- Use a large skillet at medium-high heat and place melted butter (can also use ghee butter-clarified butter for more deep flavor). Incorporate ground meat, seasoned with salt and pepper. Keep stirring until meat is cook through completely. Let it cool. Remove Awarma from the skillet and set aside. You can keep Awarma in a glass jar container making sure that meat is all cover with melted butter in a cool place, or fridge.
- Use same large skillet. Sate onions in one tablespoon of butter until transparent. Return cooked potatoes into the skillet, add half of the awarma over. Add lemon juice. Stir to combine. Season with sumac and ground cumin. Toss all ingredients and let it cool. Set aside.
Making Potato-Awarma Fatayer (Potato Pie)
Awarma (bits of fat preserved) is usually made from the lamb or sheep tailed fat minced or diced. In this recipe I used ground beef. Can be store in your freezer or fridge in a sanitized glass jar. It last for months..
- Preheat oven to 375 grades Fahrenheit.
- Flatten dough balls using the palm of your hand or rolling rod over a dry surface into a rectangle shape. Take 2 Tablespoon of the potato-awarma filling and place it into the center. Use your fingers and pinch sides of dough into the rectangle making sure no corners are left open.
- Brush a baking sheet with vegetable oil and place fatayer on sheet.
- Bake Fatayer in the middle rack of the oven for 25 to 30 minutes or until golden brown. Enjoy warm or at room temperature next to fresh produce.
Anita’s Roasted Baby Eggplant with Meat Sauce
Ingredients for Meat Sauce
1 pound ground beef
1 onion, small diced
16 ounces can diced petite tomatoes
2 garlic cloves, crushed
2 Tablespoon extra virgin olive oil
2 Tablespoon butter
1 teaspoon fresh thyme
1 teaspoon cinnamon, ground
1/2 teaspoon nutmeg, ground
1 teaspoon fresh rosemary, chopped
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
Preparation for Meat Sauce
- Preheat oven to 400 grades Fahrenheit.
- Add ground meat to a heated large pan with olive oil and butter.
- Brown meat for 3 to 4 minutes. Add chopped onions and crushed garlic.
- Sauté over medium heat until onions are soft. Add diced tomatoes.
- Seasoned with thyme, rosemary, nutmeg, cinnamon, salt and pepper. Stir to combine. Once it start simmering lower the heat. Let the sauce simmer for about 30 to 35 minutes. Roast eggplants meanwhile.
Ingredients for Roasted Eggplant
12 baby eggplant, unpeeled and cut in half lengthwise
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
3 Tablespoon of olive oil
1 teaspoon oregano, ground
Preparation
- Place cut eggplants into a baking sheet. Seasoned with salt, pepper and ground oregano.
- Drizzle over with olive oil.
- Roast eggplants in the pre-heated oven for about 30 to 35 minutes or until tender.
- Remove roasted eggplant from the oven. Top eggplants in the center with meat sauce. Serve warm next to rice. Enjoy!
Anita’s Delicious Stuffed Bell Peppers
Ingredients
4 bell peppers, yellow/red used
1 cup of basmati rice, uncooked
3 Tablespoons of olive oil
1 Tablespoon butter
2 cups of meat sauce(see my recipe “Rigatoni Pasta with meat sauce”)
1- 6 ounces-can tomato diced sauce
Preparation
- Preheat oven to 375 grades Fahrenheit.
- Cut the tops of the bell peppers but not discard them. Clean the inside by removing the seeds and membranes. Butter your baking dish and scoop tomato sauce on bottom of the pan. Use your olive oil to apply in the outside of bell peppers. Bake the bell peppers without stuffing for 30 to 35 minutes or until slightly tender, but still holding up.
3. Add one cup of raw rice into premade meat sauce, and mix. Add 1 1/2 cup of water to the mixture and cook at medium-high heat. When it starts to simmer, lower the heat. Cover the pan and cook rice mixture until water is absorbed and rice is cooked.
4. Fill the bell peppers with the rice mixture. Any extra rice scoop over your tomato sauce on the bottom of the baking dish.
5. Top bell peppers with stems. Bake for another 15 to 20 minutes. Remove from oven and let it rest for 10 minutes. Enjoy!
Anita’s Roasted Cod with Lemon, Onions and Spicy Pepper Sauce
Ingredients
2 lemons, sliced into rings
1 large red onion, sliced into rings
8 (6-ounces) cod fillets pieces, skinless
2 tablespoon extra virgin olive oil
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 tablespoon of fresh chopped parsley
Preparation for fish
- Lay a layer of sliced red onions and sliced ring lemons over a pan greased with olive oil. Place cod fillets on top of onions and lemon rings. Seasoned fish with salt and pepper. Sprinkle with fresh parsley. Roast into a 375 grades Fahrenheit preheated oven for about 40 to 45 minutes until fish is cooked and flaky.
Ingredients for Spicy Pepper Sauce
2 tablespoon olive oil
1 tablespoon butter
1 red onion, sliced
1 yellow bell pepper, sliced
1 orange bell pepper, sliced
3 cloves garlic, chopped
1 jalapeno pepper, sliced
2 green onions, chopped
1 teaspoon paprika
1 teaspoon cumin
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon crushed pepper flakes
1/2 cup dry white wine
Preparation for Spicy Pepper Sauce
1. Heat a large skillet over medium-high heat with olive oil and butter. Sauté bell peppers, red onions, garlic, jalapeno and green onions until slightly tender for about 8 to 10 minutes.
2. Season with salt, pepper, crushed pepper flakes, cumin and paprika. Add white dry wine, stir and let it simmer for about 10 minutes. Let it cool for 2 minutes.
3. Place sauce into the blender. Blend until all ingredients form a dense saucy consistency. 
4. Serve sauce warm under roasted cod fillet, next to sauté spinach and creamy mashed potatoes. Squeeze the juice of a roasted lemon over and sprinkle with some fresh parsley. Enjoy!
Anita’s Stuffed Eggplant Cups
Ingredients
Meat Sauce Filling:
4 large eggplants
2 pounds ground beef
3 Tablespoon of extra olive oil
5 garlic cloves, minced
1 onion, finely diced
4 Roma tomatoes, small diced
3 Tablespoon of tomato paste
2 bay leaves
1 Tablespoon pomegranate molasses
1 Tablespoon dried oregano
1 teaspoon dried basil
1/2 teaspoon nutmeg, ground
1/2 teaspoon cinnamon, ground
1/2 teaspoon all spiced, ground
1 teaspoon freshly ground black pepper
Cheesy Creamy Sauce
3/4 cup of whole milk
1/4 cup of heavy cream
2 Tablespoon butter
2 Tablespoon flour
1 pinch of nutmeg
1/3 teaspoon salt
1 egg, beaten
4 pieces of Akawi or any white cheese
Preparation
- Preheat oven to 375 grades Fahrenheit.
- Sliced tops and bottoms off the eggplants and slightly hollow out the insides.
3. Place some of the flesh on the bottom of baking sheet brushed with butter. Set aside.
4. Use a large skillet on medium-high heat, add olive oil and sauté garlic and onions till tender. Add ground meat, bay leaves and cook beef for about 10 minutes. Seasoned with nutmeg, dried basil, dried oregano, all spiced, cinnamon, salt, and pepper. Incorporate tomatoes, pomegranate, and tomato paste.When it starts to simmer, lower heat and cook sauce for about 15 to 20 minutes. Remove bay leaves from sauce. Set aside.
5. For the cheese sauce use a medium size sauce pan over medium heat, melt the butter and slowly add the flour to make the roux by whisking constantly for about 2 minutes or till golden brown. Add milk and heavy cream and bring it to a boil. Seasoned with salt and nutmeg. Once sauce has thickens, lower the heat and incorporate grated pecorino cheese. Stir well and remove from heat. Add beaten egg and mix all well. Set aside.
Assembling:
Pour meat sauce into 4 prepared eggplant cups. 
Top with Akawi cheese.
Top with creamy cheese sauce.
Bake for 15 to 20 minutes until golden and garnish with fresh parsley. Warm your soul up. Enjoy!
Anita’s Homemade Rosemary Focaccia Bread
Ingredients
3 cups All-purpose flour
3/4 cup Extra-virgin olive oil
3 garlic cloves, minced
1 1/2 cup water, warm
2 Tablespoon fresh Rosemary, finely chopped
1/4 teaspoon honey
1/2 teaspoon fine sea salt
1 packet active dry yeast or 1/4 cup homemade starter (see my site for recipe)
Preparation
- Place a pan over low heat. Add extra virgin olive oil, minced garlic and chopped rosemary. Sate for only 5 minutes to release the flavors. Set aside.
- Using a large bowl, combine warm water, yeast and honey. Let it sit for 10 to 15 minutes to activate.
- Incorporate 1 1/2 cup of the flour into the warm water, yeast and honey. Combine well with your hands and let it sit for 10 to 15 minutes.
- Stir in the rest of the flour and salt. Mix until well combined. Knead over lightly floured surface until dough becomes very smooth.
- Preheat oven to 450 grades Fahrenheit.
- Transfer dough into a large well oiled bowl. Cover dough with damp towel. Place it in a warm place (next to preheated oven)is ideal. Let rise for about 1 to 1 1/2 hours.
- Use a 9 x 13-inch baking pan size well greased with olive oil. Transfer dough to the pan. Drizzle garlic-olive oil mixture over.
- Using your fingers, dimple the dough with the olive oil-garlic mixture.
- Cover the pan with plastic wrap. Let the dough rise for 20-30 minutes or until increased in size.
- Bake for 20 to 25 minutes or until top is golden brown and bottom is cooked and sponge.
Let Focaccia rest to cool over a rack “if you can wait”.. Enjoy!
Anita’s Stuffed Grape Leaves
Ingredients
1/2 pound ground beef
1 cup short grain rice
2 tomatoes, small diced
4 potatoes, peeled and thickly sliced
2 Tablespoon Olive Oil
1-2 Tablespoon tomato paste
1/2 teaspoon salt
1/3 teaspoon cinnamon, ground
1/4 teaspoon nutmeg, fresh grated
1 teaspoon All Spice
1 jar (60-70)grape leaves in brine, or fresh leaves
1/4 cup fresh lemon juice
Preparation:
- Heat a large skillet with olive oil and add ground meat. Seasoned with salt, pepper, cinnamon, nutmeg and all spice. Cook until slightly browned. Add tomatoes and cook for 3 to 4 minutes or until tomatoes become tender.
- Incorporate rice and combined well. Cook for about 2 minutes. Set aside.
- Rinse leaves from brine.
- Assembling and stuffing: Lay a grape leaf on a cutting board and scoop about a teaspoon of the rice-meat filling on the center.
4. Fold in the sides.
5. Roll tightly so stuffing doesn’t go out while cooking.
6. Roll completely.
7. Lay the bottom of a large pan with the sliced potatoes. Neatly arrange the rolled stuffed grape leaves over sliced potatoes. 
8. Start arranging your second row of grape leaves on top.
9. Add tomato paste mixed with 1-2 cups of water and lemon juice.
When it start simmering, lower the heat to low, and place a round heat-proof plate on top of grape leaves so the grape leaves won’t move while simmering to cook. Cover the pan with lid.
10. Cook in low heat for about 45 to 60 minutes or until rice is completely cooked but not mushy. Remove from heat and let it cool for about 30 minutes before serving. Transfer grape leaves to a platter. Enjoy!
Anita’s Delicious Ricotta-Mascarpone Homemade Gnocchi in Vodka Sauce
Ingredients for Homemade Gnocchi
1/2 cup mascarpone, room temperature
1 cup whole milk ricotta, rinsed
2 egg yolks
1 cup + 2 Tablespoon of all-purpose flour for dusting
1 cup Pecorino Romano cheese, grated
1/4 teaspoon nutmeg, ground
1 teaspoon Kosher salt
1/4 teaspoon freshly ground black pepper
Preparation for Gnocchi
- Take excess moisture of Ricotta cheese by using paper towels. Transfer into a large bowl.
- Add mascarpone, and eggs yolks. Beat at medium speed using a hand mixer till well combined and creamy.
- Incorporate flour, nutmeg, pecorino cheese, salt and pepper. Do not over mix dough. If it is too sticky add some extra flour.
- Prepare a large baking sheet pan with foil paper dusted with little flour. Using your hands form a log about 3/4 inches wide and cut into bite size gnocchi. Gently roll each gnocchi using your hands into an oval shape.
- Place oval shape gnocchi over floured dusted pan. Lightly dust and coat gnocchi with flour. Toss well.
- In salted boiling water cook gnocchi for about 5 to 6 minutes or until they float.
- Remove from water and toss with Vodka Sauce.
Ingredients for Vodka Sauce
2 Tablespoons butter
1 Tablespoon extra virgin olive oil
2 Tablespoons fresh basil, chopped
4 cloves garlic, minced
1/2 cup lemon vodka or regular vodka
1-32 ounces can crushed tomatoes
1/2 cup heavy cream
1 cup of vegetable broth
1/2 teaspoon Kosher salt
1/2 teaspoon freshly ground black pepper
Preparation for Vodka Sauce
- Place olive oil and butter into a large sauce pan over medium heat. Add minced garlic. Sate garlic for about 1 to 2 minutes.
- Add crushed tomatoes, salt and pepper. cook sauce for 5 to 6 minutes.
Add vodka and cook for another 3 minutes. 
- Add broth and bring the sauce to a simmer. Reduce heat and add cream. Stir until sauce thickened, has turned pink and creamy.
Toss gnocchi with warm sauce. - Sprinkle with fresh basil leaves and grated Pecorino Romano Cheese. A drizzle of Extra Virgin olive oil will add an extra nutty flavor. Enjoy!
Anita’s Most Delicious Chicken Marsala
Ingredients
2 Pounds boneless skinless chicken breast tenderloins
1 cup all-purpose flour, for dredging
12 ounces of crimini or porcini mushrooms, sliced
1/2 cup Marsala wine or brandy
3/4 cup chicken broth
4 Tablespoon of butter
2 Tablespoon extra virgin olive oil
1/4 cup fresh parsley, chopped
4 cloves of garlic, minced
1/2 cup heavy cream or mascarpone cheese
1 teaspoon garlic powder
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1/2 teaspoon smoked paprika
Preparation
- Place flour into a shallow bowl and seasoned with salt, garlic powder, black pepper and smoked paprika.
- Dredge both sides of chicken tenderloins in the bowl with seasoned flour.
3. Heat 2 Tablespoons of butter and 1 Tablespoon of olive oil in a large skillet and fry chicken tenderloins over medium-high heat on both sides until golden brown. Remove from skillet and set aside.
4. Use same skillet with left over grease, add 2 Tablespoons of left butter and 1 Tablespoon of olive oil. Incorporate minced garlic and sliced mushrooms. Cook for about 3 to 4 minutes until tender.
5. Incorporate Marsala wine and chicken broth. Simmer for about 10-12 minute. Add Heavy cream and mix all well.
6. Return chicken back into the sauce and cook for about 4 minutes or until sauce thickens. 
7. Garnish with fresh chopped parsley. Delicious to be served over pasta, rice or potatoes. Enjoy!
