potatoes

Image 3 Comments July 24, 2016 Sammy and Sufi

Oh pregnancy cravings. You always have a way of being exactly what I’m not supposed to have. While we don’t eat a lot of red meat in our diet, I repeatedly craved kibbeh nayeh (a Lebanese dish made of fresh raw meat, bulgur, and spices) during my first pregnancy and now find myself craving it with my second. For obvious reasons, raw meat is a no-no but I was determined to see my craving satisfied by creating a stellar vegetarian substitute. When I first attempted to make faux kibbeh during my first pregnancy, I happened to only have yellow potatoes on hand and this turned out to be the biggest blessing in disguise. I have since tried this recipe using your average Idaho potatoes and let me tell you it simply isn’t the same! The waxiness of the yellow potato gives you that authentic meat-like texture and flavor that other potatoes don’t. Just take my word for it and you won’t be disappointed.

We didn’t eat kibbeh nayeh much growing up but when we did it was an absolute treat. For many Lebanese, the highlight is the meat but for my dad the thought of devouring mouthfuls of raw meat was just unappetizing. We ate this meal a particular way: a light amount of meat thinly spread, heavily topped with crunchy bulgur, walnuts, and aromatic spices, drenched in olive oil so rich you could drink it, garnished with fragrant herbs like basil and mint, and served alongside fresh sweet onions, radishes, and other crunchy veggies and treats. This is what I have sought to recreate in this recipe; not just faux meat but an entire medley of exquisite flavors that make for a simple, nutritious, and delicious vegan lunch or dinner. This recipe makes quite a bit because we enjoy it so much that we have it for lunch for a few days. So if you’re looking for a recipe that makes weekly meal planning a bit easier, this is definitely a keeper!

Potato Kibbeh (faux Lebanese steak tartare/kibbeh nayeh)

Time: 30 mins
Difficulty: Easy
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Ingredients

Faux meat base:
3lbs yellow waxy potatoes
1/3 cup fine bulgur
2 tablespoons tomato paste
1 to 2 cups of kammouneh*
Salt and pepper to taste
1 tablespoon high quality extra virgin olive oil

*Kammouneh:
3 cups fine bulgur rinsed and thoroughly drained and dried
1/2 tablespoon salt
1 teaspoon ground black pepper
1 tablespoon cumin
1 tablespoon ground allspice
2 tablespoons paprika
1 tablespoon dried ground basil
1 teaspoon dried marjoram
1 teaspoon ground coriander
1/2 tablespoon crushed red pepper flakes (more or less depending on how much heat you can handle)

**You can also get kammouneh for kibbeh nayeh from your local Lebanese butcher if you live in the Dearborn area. I have some stored in my freezer which I use to make this recipe.

For serving and garnishment:
Scallions
Basil
Mint
Jalapeno peppers
Sweet onions
Radishes
Walnuts
Lebanese pickles and olives
Pita Bread
High quality extra virgin olive oil

Directions

In a small bowl, combine 1/3 fine bulgur and warm water. Set aside for 30 minutes until soft.
Meanwhile, peel and boil your potatoes in a large pot until cooked and tender.
While your potatoes are boiling, make the kammouneh in the food processor by mixing the 3 cups of thoroughly drained bulgur (remove any excess moisture) with the kibbeh spices. The bulgur will stay slightly crunchy and will take on a reddish hue.
Once your potatoes are thoroughly cooked, drain and rinse with cool water.
This step can either be done with a potato masher or handheld mixer in a large bowl or in the food processor. You will want to whip your potatoes while warm and incorporate the 1/3 cup of soft bulgur, tomato paste, kammouneh, olive oil, and salt and pepper until perfectly seasoned. The amount of kammouneh that you add is flexible-start with 1 cup and if you feel it needs a bit more flavor and texture then add a bit more.
Spread the faux meat base on a plate, making grooves with the fork.
Top your base in the following order: 1) kammouneh 2) walnuts 3) scallions and herbs
Drizzle a generous amount of olive oil and serve alongside pita bread and fresh herbs and vegetables.

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Image 10 Comments March 16, 2016 Sammy and Sufi

If you live in the Midwest, you know that springtime isn’t all sunshine and butterflies. We have plenty of gray days that can feel like winter and sometimes all we want to do is curl up in a blanket with a hearty bowl of something and pray that 70 degree weather is right around the corner. This recipe is perfect for just those days. It’s personally one of my favorite Lebanese stews (or yakhnis) growing up and it’s super easy to make. However, this isn’t your average beef and potato stew. What makes this stew especially delicious is the flavor profile offered by a paste of fresh garlic and cilantro. This base, which is a feature of most Lebanese stews, makes for a uniquely savory broth that you will just have to try to understand. So if you’re looking to make a stew but want to try something new (ha! I rhymed!) this will not disappoint!

Lebanese Beef and Potato Stew

Time: 60 mins
Difficulty: Easy
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Ingredients:
1.5 pounds of beef stew cubes
1 head of garlic
1 bunch of cilantro (plus some for garnishing)
3 pounds of potatoes
2 teaspoons tomato paste
Salt & Pepper (to taste)
Lemon juice (1 large lemon)
8 cups of water
Vegetable oil

Note: My recipes serve at least 4 people. While we are only 2 and a baby, I make enough of a meal to last a few days. I cannot stress how convenient it is to have a home-cooked meal without having to prep everyday when you’re juggling a million other things.

Directions:

In a stock pot, bring your 8 cups of water to boil. In the meantime, make your garlic-cilantro paste by pulsing the cilantro and peeled garlic head (8-12 cloves) in a food processor. You will use this paste to flavor 3 different components of the stew:the meat, the broth, and the potatoes.
Drizzle a bit of vegetable oil in a large skillet and add in 1/3 of your garlic-cilantro paste. Sauté for 1 minute until you smell the aroma of the cilantro and garlic. Be careful not to burn the paste.
To the sautéed garlic-cilantro paste, add in your beef cubes, some salt and pepper to taste, and let brown on all sides.
By now, your water should be boiling. Toss your browned and flavored beef cubes with another 1/3 the garlic-cilantro paste into the stock pot and allow to simmer on low for 2 hours or until your meat is very tender and the broth is flavorful.
In the meantime, peel, rinse and cube your potatoes.
Repeat step 2 with the remainder of the paste this time adding your cubed potatoes and browning them on all sides but not fully cooking them. Now toss the herbed potatoes into the finished broth and stir well.
Mix in your tomato paste, lemon juice, and any salt and pepper then cover and cook on medium heat until the potatoes are nice and tender. I do this immediately after I add the potatoes in so that I’m not stirring and mushing the potatoes once they are cooked.
Once your potatoes are fully cooked, ladle a generous serving of meat, potato and hearty broth into a bowl, garnish with freshly chopped cilantro and serve with a side of buttery rice, lemon wedges, and crunchy radishes.

Note: I grew up learning to make this stew by deep-frying the potato cubes and then sautéing them with garlic and cilantro. My dad will tell you that if it’s not made this way, it’s not authentic. And while it is super tasty made that way, the stew is just as tasty without frying. Whether you decide to bake, deep-fry, or sauté your potatoes, just make sure to add them in near the end when your meat is tender and your broth is richly flavored. If you add them in too early, they will turn to mush and you don’t want that to happen. Trust me.