Ingredients
- 1/2 shot Lime Juice
- 1/2 shot Bitter Lemon concentrate (Bou-sfeir)
- 3 shots Vodka Orange Slice
- Ice cubes
Instructions
- Mix lime juice, bitter lemon, and vodka with cracked ice in a shaker or blender.
- Pour into a chilled cocktail glass.
- Garnish with orange slice.
Cooking time (duration): 5
Number of servings (yield): 1
Meal type: cocktail
Culinary tradition: Lebanese
My rating:5 stars: ?????
Ingredients
- 2 cups watermelon’s juice
- 1/2 lime juice
- 4 shots Tequila
- 2 shots triple sec
- 1 tbsp brown sugar
Instructions
- In a shaker, add watermelon’s juice, lime, tequila triple sec and sugar, top with ice (brushed preferred) and blend together.
- Sweeten the margaritas to your liking and serve.
Variations
replace waterlemon with strawberry, orange, or any other fresh fruits.
Cooking time (duration): 5
Number of servings (yield): 1
Meal type: cocktail
Culinary tradition: Mexican
My rating:5 stars: ?????
Posted: June 17th, 2010
Categories:
Cocktail
Tags:
africa,
aids,
blend,
brown,
cups,
help,
juice,
lime,
margarita,
red,
shaker,
shot,
sugar,
tequila,
TM,
triple sec
Comments:
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summer splash
Ingredients
- 3 tbsp lemon juice (fresh)
- 2 tbsp maple syrup
- 1 cup of water
- 1 mint leaf
Instructions
- In a juicer, squeez one lemonade, mostly it makes around 5 tbsp, but it depends on the size.
- Add to the lemon juice, maple and water, and stir them.
- Chill in the fridge.
- Serve with a mint leaf.
Variations
You can add honey, grape molasses or brown sugar instead of maple syrup if not available
Cooking time (duration): 5
Diet (other): Low calorie
Number of servings (yield): 1
Meal type: cocktail
My rating:5 stars: ?????
Posted: June 9th, 2010
Categories:
Cocktail,
Drinks
Tags:
chill,
fresh,
juice,
lemon,
lemonade,
maple,
mint,
non-alcoholic,
splash,
squeez,
stir,
summer,
water
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Summary: The Lovin’ Spoonful
Ingredients
- 1 medium chicken breast (finely sliced)
- 1/3 cup artichoke’s hearts
- 2 1/2 cups spinach
- 6 tbsp lemon juice
- 2 tbsp mayonnaise
- 1 tsp lemon zest
- 1 tbsp green tabasco (or regular)
- Salt and black pepper
Instructions
- Brown chicken in a skillet. In a food processor, chop artichoke’s hearts.
- Wash spinach, blanch in boiling water, then squeeze dry and chop them in the food processor.
- Add spinach, artichoke, mayonnaise, lemon juice, zest, salt, pepper, and hot sauce and blend until smooth.
- Pour the mixture to the sliced chicken and serve.
Quick Notes
munch on a football night, or with friends, with lots of tortilla chips and beer or margaritas.
Cooking time (duration): 30
Number of servings (yield): 8
Meal type: hors d’oerves
Culinary tradition: USA (Southwestern)
My rating:5 stars: ?????
Posted: April 24th, 2010
Categories:
Dip
Tags:
artichokes,
black,
breast,
chicken,
green,
hot,
juice,
lemon,
mayonnaise,
pepper,
salt,
sauce,
spinach,
tabasco,
zest
Comments:
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Summary: Sooooo Ritzy
Black and Blue Mojito
Ingredients
- 1 shot rum
- 2/3 shot blue curacao
- 1 1/3 shots club soda
- 10 blackberries
- 5-6 mint leaves
- 1 tbsp brown sugar
- 1 lime juice
Instructions
- In a shaker, muddle mint leaves, blackberries
lime juice and sugar.
- Add rum, blue curacao and mix well.
- Add ice shake 4-5 times and quickly strain over ice.
- Add soda and stir well.
- Serve with a garnish of blackberries, lime or mint leaves.
Cooking time (duration): 5
Number of servings (yield): 1
Meal type: cocktail
Culinary tradition: Central American
My rating:5 stars: ?????
Posted: April 24th, 2010
Categories:
Cocktail
Tags:
black,
blackberries,
blue,
brown,
curacao,
ice,
juice,
Leaves,
lime,
mint,
mojito,
muddle,
rum,
shake,
soda,
stir,
stray,
sugar
Comments:
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You can’t call it a Salad!!!
Ingredients
- 1 pita bread (broiled or fried)
- 1 mid-size lettuce (chopped)
- 500 grams tomatoes (diced)
- 100 grams cucumbers (diced)
- 1 green pepper (chopped)
- 10 small radishes, chopped
- 1 onion (wings)
- 20 mint leaves (chopped)
- 1/4 cup parsley (diced)
- 1/2 cup purslane ( Bakleh in Lebanese)
- 1/4 cup fresh thyme
- 1 tbsp pomegranate molasses (or balsamic vinegar if not available)
- 1/2 tbsp brown sugar
- 1 tbsp sumac
- 1 lemon (zest)
- 1 lemon (juice)
- 2 tbsp olive oil
- 1 tsp salt
Instructions
- In a bowl, chop, cut and mix lettuce, tomatoes, cucumber, parsley, purslane, thyme, green pepper, radishes, mint, onion and lemon zest.
- To prepare the vinaigrette, combine molasses, olive oil, brown sugar, salt and sumac, lemon juice and then drizzle over the vegetables.
- To serve, incorporate the fried or broiled crispy pita bread in the salad and enjoy!
Cooking time (duration): 90
Number of servings (yield): 5
Meal type: dinner/lunch
Culinary tradition: Lebanese
My rating:5 stars: ?????
Posted: April 16th, 2010
Categories:
Salads
Tags:
brown sugar,
cucumber,
green pepper,
juice,
lemon,
lettuce,
mint,
molasses,
oil,
olive,
onion,
parsley,
purslane,
radishes,
salt,
sumac,
thyme,
tomato,
vinaigrette,
zest
Comments:
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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
Comments:
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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
Comments:
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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
Comments:
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Ingredients
- 600 grams chicken breasts (boneless and skinless )
- 1/4 cup olive oil
- 2 onions
- 4 cloves garlic
- 1 ginger root (small piece and peeled)
- 1 cinnamon stick
- 2 dried red chilies
- 1 tsp turmeric powder
- 5-10 cardamom pods – seeds only, discard shells
- 5 whole cloves
- 1 can tomato sauce
- 1/2 cup water
- 1/2 cup plain yogurt
- 1 tbsp lemon juice
- chopped fresh coriander leaves (cilantro)
Instructions
- Cut chicken breasts into chunks.
- Chop spices and garlic in blender, along with tomato sauce, water and finally add yogurt and pulse to mix.
- Sauté chicken pieces in oil and then add onions, continue cooking till onions are transparent and tender and chicken is reasonably well-cooked.
- Pour spice mixture over the chicken and onions and bring to a boil, stirring well.
- Simmer, covered, stirring occasionally until chicken is tender for about 45 minutes.
- Add lemon juice, and garnish your curried chicken with fresh coriander leaves.
Quick Notes
serve with rice aside.
Cooking time (duration): 70
Number of servings (yield): 6
Meal type: lunch
Culinary tradition: Indian (Southern)
My rating:4 stars: ★★★★☆
Posted: December 3rd, 2009
Categories:
Indian,
lunch
Tags:
cardamom,
chicken,
chillies,
cilantro,
cinnamon,
cloves,
coriander,
curry,
garlic,
Indian,
juice,
lemon,
oil,
olive,
rice,
sauce,
tomato,
turmeric,
water,
yougurt
Comments:
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