Ingredients
- 500 grams zucchini thinly sliced
- Olive oil for frying
- Salt to taste
Batter:
- 1 cup soda water
- 1/2 tsp of sea salt
- 3/4 cup all-purpose flour
Instructions
- Thinly slice zucchinis in a bowl.
- Prepare the batter by mixing all the ingredients(soda, flour and salt).
- Bring oil to high heat.
- Pour batter over zucchinis to coat them.
- Place battered zucchinis in oil and fry until golden on both sides and batter puffs up. Drain enough to remove excess oil.
- Serve hot.
Cooking time (duration): 25
Diet type: Vegetarian
Number of servings (yield): 4
Meal type: lunch
Culinary tradition: Middle Eastern
My rating:5 stars: ★★★★★
Posted: December 26th, 2009
Categories:
mezza,
tapa
Tags:
bowl,
cups,
flour,
fry,
grams,
mix,
oil,
olive,
salt,
soda,
zucchini
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Ingredients
- 100 grams octopus (semi-cooked)
- 100 grams shrimps (21-25 preferable semi-cooked)
- 100 grams scallops (semi-cooked)
- 2 medium tomatoes (finely chopped)
- 1 red onion (thinly sliced)
- 1 small chili pepper (finely minced)
- 1 small yellow bell pepper (finely minced)
- 1 small jalapeño pepper
- 2 kg limes (juiced)
- extra virgin olive oil
- pinch of fresh cilantro
- salt, black and red pepper to taste
Instructions
- Cut the seafood ingredients into munchies (bite-size) pieces then mix them together.
- Cut the onion a la julienne.
- Cut tomatoes, red and yellow and green bell peppers into small squares.
- Mix the onion, tomatoes, lime juice, bell peppers, jalapeño, cilantro , olive oil, salt and pepper, then add them to the seafood mixture.
Quick Notes
Serve fresh with a good chilled mojito or beer.
Cooking time (duration): 25
Diet (other): Low calorie
Number of servings (yield): 6
Meal type: hors d’oerves
Culinary tradition: Central American
My rating:5 stars: ?????
Posted: December 20th, 2009
Categories:
Amuse-Bouche/Hors-D’œuvre,
Caribbean,
mezza,
tapa
Tags:
bell,
ceviche,
chili,
cilantro,
cold,
green,
jalapeño,
juice,
lime,
mix,
mojito,
octopus,
oil,
olive,
onion,
pepper,
red,
salt,
scallops,
serve,
shrimps,
yellow
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Ingredients
- 1 cucumber (finely sliced)
- 2 cup yogurt
- 2 clove garlic (mashed)
- 2 tbsp extra virgin olive oil
- pepper and salt to taste
- 1 pinch of mint (thinly sliced)
- 1 tsp lemon juice
Instructions
- Mix in the cucumber and yogurt with all other ingredients.
- Serve Cold.
Variations
Add some Dill to taste if available
Cooking time (duration): 10
Diet type: Vegetarian
Number of servings (yield): 4
Meal type: hors d’oerves
Culinary tradition: Middle Eastern
My rating:5 stars: ★★★★★
Posted: December 18th, 2009
Categories:
Amuse-Bouche/Hors-D’œuvre,
mezza,
tapa
Tags:
bread,
cold,
cucumber,
dill,
extra,
finely,
garlic,
juice,
lemon,
mashed,
mint,
oil,
olive,
pepper,
pita,
salt,
serve,
sliced,
virgin,
yogurt
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Ingredients
- 1 kg hindbeh (dandelion)
- ½ cup extra virgin olive oil
- 3 garlic cloves crushed
- 5 onions sliced
- 2 red bell peppers sliced
- salt to taste
- fresh black pepper to taste
- 2 tbsp fresh lemon juice
Instructions
- Remove yellow leaves from hindbeh. Wash well. Chop to smaller pieces.
- Bring water to a boil, add hindbeh leaves and cook over medium heat for 5 minutes.
- Drain and rinse in cold water.
- Squeeze until dry.
- Fry onion until golden with hindbeh for 15 minutes.
- Add garlic, bell pepper, black pepper and salt and fry for 5 minutes.
- Serve cold with lemon juice.
Quick Notes
Fry some almonds or pine-nuts and sprinkle while serving.
Cooking time (duration): 40
Diet type: Vegetarian
Number of servings (yield): 4
Meal type: hors d’oerves
Culinary tradition: Middle Eastern
My rating:5 stars: ★★★★★
Posted: December 5th, 2009
Categories:
Lebanese,
mezza,
tapa
Tags:
bell,
Bi,
black,
cloves,
Dandelion,
extra,
garlic,
Hindbeh,
juice,
Leaves,
lemon,
oil,
olive,
onions,
pepper,
salt,
virgin,
Zayt
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- GhD 