Freekeh Soup

 Ingredients:

1 onion, chopped
1 teaspoon oil
2 stalks celery, chopped
1 teaspoon coriander
1 teaspoon paprika
2 tomatoes, chopped
passata
freekeh
vegetable stock
1 cup chickpeas
chicken chunks
1/2 bunch cilantro, chopped
salt and black pepper, to taste
juice of a small lemon

Cook onion in the oil and stir in the celery. Cook until they are soft and add the coriander and paprika. When they are aromatic, add the tomatoes and cook until wilted. Add the passata, freekeh, and stock. Cover and simmer until freekeh is tender. Add the chickpeas, imitation chicken, and cilantro.

Remove from heat and season with salt and pepper, and stir in tomato juice or serve with lemon wedges.

Cornbread Cobbler

 Ingredients:

1 teaspoon oil
1 small onion, chopped
1 clove garlic, minced
1 tablespoon mexican seasoning
1 chipotle pepper in adobo, chopped
2 tomatoes, chopped
passata 
vegetable stock
a few drops bourbon flavoring
3 sausages, sliced
1-1/2 cup black beans
1 teaspoon agave
salt, to taste

100 grams all purpose flour
100 grams cornmeal
25 grams sugar
1/2 teaspoon salt
1/2 tablespoon baking powder
70 grams butter
1/4 cup milk
1/2 teaspoon apple cider vinegar
1/4 cup corn kernels (optional)

1 tomato, finely chopped
cilantro, chopped
1 jalapeno, chopped (or jalapeno chips)
sour cream

Cook the onion in the oil and add the garlic. Add the mexican seasoning and stir until aromatic. Add the chipotle and tomatoes and cook until tomatoes soften. Pour in the passata, stock, and bourbon flavoring. Bring to a simmer and add the sausage and beans. When sausages are cooked through, add the agave and salt. Remove from heat and transfer to a casserole dish.

Meanwhile, combine the cornbread ingredients and roll into a log. Cut into a few rounds and arrange on top of the casserole.

Bake at 350 until cornbread is golden. Remove from oven and allow to set for 10 minutes.

Top with tomato, cilantro, jalapeno, and sour cream.

Pesto Pinwheels

 Ingredients:

1 sheet puff pastry
1/2 cup pesto sauce
parmesan cheese, shredded
sun dried tomatoes (optional)

Lay the pastry on a surface and brush evenly with the pesto, leaving 1/2 inch along the edges. Sprinkle with the parmesan cheese and sun dried tomato and roll, sealing the edge. 

Gently cut into 1/2 inch circles with a serrated knife or string and place on baking sheet.

Bake at 350 until golden.

Layali Lebanon

 Ingredients:

3-1/2 cups milk
3/4 cup toasted semolina
a pinch of salt
1 teaspoon vanilla
1 teaspoon orange blossom water
1 teaspoon rosewater
1/2 cup sugar
6 tablespoons water
1/2 teaspoon rosewater
1/2 teaspoon orange blossom water
a squeeze of lemon juice
whipping cream
pistachio, chopped

Combine milk, semolina, and salt in a saucepan and stir until thickened. Add the flavorings and pour into individual cups or a shallow pan to set in the fridge.

Combine sugar and water in a small saucepan and boil until sugar is dissolved. Stir in flavorings and set aside to cool.

Whip the cream and spread over the semolina. Sprinkle with pistachios and drizzle with the syrup just before serving.

Lebanese Slaw

 Ingredients:

1 small green cabbage, shredded
2 green onioned, chopped
a pinch of garlic powder
1 cup parsley, chopped
1/4 cup mint, chopped
1/4 cup dill, chopped
2 tablespoons fresh zatar, chopped (optional)
juice of 1 lemon
3 tablespoons olive oil
salt and black pepper, to taste

Combine all ingredients together and serve chilled.