Lebanese Sorella Night

Another Sorella night! I was searching through other cookblogs, and came across Mag from Hommus & Tabbouli. Her site is composed of Lebanese and other Mediterranean recipes... Obviously I was immediately interested!
Going through Hommus & Tabbouli I found a lot of interesting compilations of ingredients and flavors. For the most part, everything is simple and basic, but comes up with packed flavors.

I decided to make a spread of Shish Taouk (Chicken Kebabs), Fetteh with Hommus, Eetsh (Armenian bulgar salad), and Vegetarian Grape Leaves. Actually, there was SO much I wanted to make, so I have those recipes aside for another time.

What I love about these recipes is the fact that everything is SO good for you, and you feel satisfied after eating but not that bloated stuffed feeling.

Here is the Filling of the Vegetarian Grape Leaves, which I LOVED. I liked the filling so much that I would like it plain as a side even! The lemoniness is so fresh tasting mixed with the onions and tomatoes. YUM!
So here is me rolling and stuffing the grape leaves, now I bought the jarred grape leaves from wegs and although I did soak them in water and rinse them, I still tasted a sort of Brine taste, which I'm not to fond of, but everyone else didn't taste it or seem to mind at all. Either way they were delicious!!

What's interesting is you make the mix with uncooked rice, and then it cooks with water in a skillet. Mag tells us to put a plate on top that will fit so they don't fall apart (good tip!)

The very very top picture is of the Fatteh with Hommus. This was by far all of our favorite as we gobbled up the WHOLE thing. The different textures of the warm crunchy bread with the cold yogurt was SO tremendous, I had no clue why I was so worried! Plus, it's no secret that Larissa is obsessed with Pine nuts so she was immediately drawn in! ;)

Then I cooked up the Shisk Taouk, Chicken Kebabs. Had we been at Nicks we would have definitely grilled them, but baking them was still delicious. The marinate composed primarily of yogurt,olive oil, lemon and TONS of garlic and I tasted it before it hit the chicken and I wanted it as a DIP... humm thats a good thought... well everyone ate those right up too! SO I know that was another favorite of the night! :)

Thanks Mag! :)

Shish Taouk (Chicken kebabs): recipe by Hommus & Tabbouli Ingredients: 1 LB Chicken cut in cubes 1 cup plain yogurt 5 or more cloves garlic, crushed 1 TBsp Tomato sauce 2 TBsp Lemon Juice 1 tsp paprika 1/2 cup Olive Oil Salt-n-pep t.t. Steps: In a bowl add the chicken and all the ingredients above. Mix all ingredients very well and place in the refridgerator overnight or all day. Bake 350F until the chicken is fully cooked but don't let it dry.

Fatteh with Hommos: recipe by Hommus & Tabbouli Ingredients: 1 can of chickpeas 1 contain or plain yogurt (900g) Flat bread 2 Handfuls of pine nuts 2 TBsp crushed fresh garlic 1 cup fresh chopped parsley 1 TBsp Olive Oil Salt-n-pep t.t. Steps: Pan fry with oil until golden. Once bread has cooled a bit, cut into small size pieces, and place in bottom of a baking dish. Add chickpeas to top (I mashed mine in a bag with a rolling pin) In a pan, place 2 TBsp olive oil, garlic and pine nuts and roast them until brown. Add salt-n-pep t.t. In a small bowl add yogurt mixture, salt, and garlic powder (if desired) Layer the yogurt mix over the chickpeas and bread, then add the roasted pine nuts, then top off with parsley. Serve immediately!

Vegetarian Grape Leaves: recipe by Hommus & Tabbouli Ingredients: 1 big tomato or 2 med ones, diced 1 med onion diced (I used red onion) 3/4 cup of rice (white or brown) 1 bunch of fresh parsley, chopped Juice of 1 big lemon 1/2 TBsp of allspice 1/2 TBsp of salt 1/2 cup of Olive oil (or a bit more) 1 jar grape leaves Steps: Mix all ingredients together and get ready to roll. (Mix can be prepared the night before) Remove grape leaves from jar and rinse thoroughly with water. "Cut the stems if there's any and start adding the filling in the middle of the leaf, then fold the sides and roll while pressing a bit to let the uice out, and also to make it a bit tight so it doesn't fall apart. (just like spring rolls)" "Then line them up in the pan, after you finish, get a plate that can fit inside the pan, flip it upside down and place it on top of the grape leaves to press them so when they start cookign they don't fall apart." "Now add water just to cover them and let them cook on med for about 12 mins (brown rice takes longer) if they boil too much reduce the heat."

Armenian Bulgur Salad: recipe by Hommus & Tabbouli Ingredients: 1 cup of fine bulgar 1 diced tomato 1 small onion or shallot, diced Juice from 1 big lemon 1/3 cup of olive oil 1/2 cup of tomato sauce mixed with 1/3 cup of water 1 tsp of allspice salt-n-pep t.t. Steps: "In a pan, add the tomato sauce and the lemon juice and bring to a boil. Once it boils, turn heat off and add the spices, bulgar, chopped onion and tomato. Cover and let it sit for half an hour. Mix in the oilive oil then transfer into serving dish, add the chopped parsley if desired."

Disclaimer: All recipes are originals from Mag of Hommus & Tabbouli, Please visit her site for more amazing recipes! Thanks again Mag!! :)