Cbicken Soup Avgolemono - Creek Egg-Lemon Cbicken Soup

Ingredients:
O 1 whole chicken, about 3 1/2 lbs. with excess Iat trimmed and breast skin removed
O 12 cups water
O 2 carrots cut in halI
O 2 celery stalks, cut in halI
O 1 large onion, peeled and cut in halI
O 2 bay leaves
O whole black peppercorns
O 2 tsp. salt
O 1/2 cup orzo pasta, or rice
O 3 eggs, at room temperature
O 1 tsp. Iresh lemon zest
O uice oI two lemons, strained
O $alt and Ireshly ground black pepper
!reparation:
Add Iirst eight ingredients to a large stockpot. Bring the water to a rapid boil, lower heat to
medium low and simmer partially covered Ior approximately an hour to an hour and a halI.
Remove the chicken and vegetables to a bowl and careIully strain the broth through a Iine sieve
into a large bowl. Return the strained broth to the stockpot and bring to a boil.
Add the orzo pasta and cook, uncovered Ior approximately 10 12 minutes until tender.
While the pasta is cooking, prepare the egg-lemon mixture. Using a whisk beat the eggs until
nice and Irothy. Add the lemon zest and the lemon juice in a steady stream while continuing to
whisk.
When the pasta has Iinished cooking, turn oII the heat. Ladle about two cups oI broth into a bowl
or large measuring cup. $lowly add the hot broth to the egg-lemon mixture while continuing to
whisk. This will temper the eggs and prevent them Irom curdling once they are added to the hot
broth.
$tir the egg-lemon mixture into the pot and heat over very low heat Ior approximately -10
minutes until heated through. Be careIul not to boil the soup once the eggs have been added.
Adjust your seasoning Ior salt and pepper and add more as desired.
Traditionally, this soup is served without the chicken meat or vegetables. You can add them back
or serve on the side as you preIer.
ngredients
O 1 (3 pound) free range chlcken
O quarLs waLer
O Lablespoons ollve oll
O 1 onlon flnely dlced
O bay leaves
O 1 leek cleaned and quarLered
O 1 carroL peeled and quarLered
O $3 cup aborlo rlce
O large eggs
O 1$ cup fresh lemon [ulce
O 1 Lablespoon salL
O 1 Leaspoon ground pepper
irections
!lace the chicken in a large pot with 2 quarts cold water, enough to cover the chicken. Bring to a
boil and reduce heat to low, skimming when necessary.
In a separate pan, heat 2 tablespoons oI olive oil and add the onions. $weat the onions until clear.
$et aside.
When chicken is cooked through, remove Irom the broth. Let the chicken cool and pull the meat
Irom the bones. Dice into large cubes. $et aside.
Add the onion, bay leaves, leek, and carrot to the broth and simmer Ior 1 hour. When Iinished,
remove the carrot and leek Irom the broth and add the rice. Bring to a boil and then turn heat to
medium high to simmer until the rice is cooked to al dente, about 30 minutes. Add the chicken
back into the broth. Add more water iI needed.
In a small bowl beat the eggs and lemon juice together. !our 2 cups oI broth slowly into the bowl
oI egg and lemon, whisking continuously. Once all the broth is incorporated, add the mixture
into the pot oI chicken soup and stir to blend well throughout. $eason with salt and pepper. $erve
hot.



Tbursday, September , 8
ibbe Nayeh
k|bbe Nayeh (8aw klbbe) shares wlLh Labbouleh Lhe
poslLlon of naLlonal Lebanese dlsh 1ry Lhe dellclous LasLe klbbe uslng Lhls verslon of klbbe nayeh
8eclpe

Ingred|ents k|bbe Nayeh
O g muLLon leg
O 1 blg cup of bourghoul (ground wheaL)
O 1 onlon
O 1 Leaspoon salL
O pepper Lo LasLe
9reparat|on k|bbe Nayeh
O Jash Lhe bourghoul well by rlnslng lL ln a deep dlsh so LhaL Lhe scraps floaL and are evacuaLed
wlLh Lhe waLer
O over Lhe bourghoul wlLh waLer and leL lL soak for half an hour ln Lhe meanwhlle very flnely
chop Lhe meaL and onlon LogeLher Lhey musL Lake Lhe conslsLency of a dough Add salL and
pepper ress Lhe bourghoul beLween your hands Lo squeeze ouL Lhe waLer and add lL Lo Lhe
meaL and onlon knead aL lengLh wlLh Lhe palm of Lhe hand ofLen dlpplng your flngers ln cold
waLer
O pread ln a dlsh noL Loo Lhlckly uecoraLe wlLh fresh mlnL leaves and sLore abouL 13 mlnuLes ln
Lhe frldge before servlng
O erve wlLh ollve oll on Lhe slde for Lhe guesLs Lo pour on Lhelr plaLe lf Lhey wlsh
1lp k|bbe Nayeh ls ofLen eaLen wlLh plLa bread and green onlons

3/8 cup bulgar wheat

1 lb lean high quality lamb

1 lime Iinely grated zest

1/2 onion Iinely chopped

1 1/2 tsp. Ireshly ground black pepper

1 1/2 tsp. ground cinnamon

2 Tbl. Iinely chopped basil leaves

1/4 cup pine nuts lightly toasted in butter

coarsely chopped mint leaves Ior garnish

1. Bring a kettle oI water to a boil. !lace bulgar wheat in a medium bowl, cover with boiling
water and allow to sit Ior 30 minutes. Meanwhile Iill large bowl with water and ice and et aside.

2. !lace bulgar wheat in a Iine mesh sieve, rinse with cold water and allow to drain. !lace meat
in a deep bowl. Dip hands in ice water, then knead the meat Ior about two mintues. Add bulgar to
meat a handIul at a time, Iirst squeezing out excess water.

3. Add lime zest and grated onions to bowl. Chill hands and knead again. Cover mixture and
reIrigeratae Io 1 minutes.

4. $hape meat into an oval mound on a serving platter. Use tip oI a kniIe to incise a decorative
pattern into meat. $eve cold (but drizzle with pine nut/warm butter mixture). Garnish platter with
mint leaves.

olmas Recipe

Ingredients
O 3 cups uncooked white rice
O 1 teaspoon minced Iresh parsley
O 1 pound ground beeI
O 1/2 teaspoon ground allspice
O 1/2 teaspoon ground black pepper
O 1/4 teaspoon curry powder (optional)
O 1 (16 ounce) jar grape leaves, drained and rinsed
O 2 tablespoons vegetable oil
O 1 potato, sliced into rounds
O 1 cup canned tomato sauce
O 2 cups water, or as needed
irections
1. In a medium bowl, mix together the uncooked rice, ground beeI, parsley, allspice, pepper
and curry powder until well blended.
2. !our oil into the bottom oI a large pot, and spread to cover. Make a layer oI potato slices
to cover the bottom oI the pan. The dolmas should not be able to touch the bottom oI the
pan.
3. Lay the grape leaves out Ilat on a cutting board. !lace about a tablespoon oI the beeI
mixture in the center oI one leaI. Fold sides in towards the center, then roll up Irom the
bottom loosely. $et in the pot seam side down. Repeat with the remaining mixture and
leaves. For large leaves, you may cut them in halI at the center vein. !lace a heavy dinner
plate on top oI the dolma to keep them Irom unraveling. The cooking pot should be about
2/3 Iull.
4. !our tomato sauce and water over the dolma. The liquid should cover them by at least
one inch. Adjust the amount oI water iI necessary. Bring to a boil, then cover, and
simmer Ior 4 minutes to 1 hour, until all liquid has been absorbed and rice is tender.
olmas Recipe

1he o|mas rec|pe produces one of Lhe more perfecL parLy flnger foods flavorful rlceandplnenuL
sLuffed grape leaves

uolmas are worLh a Lrlp Lo Creece buL you only have Lo go as far as Lhe klLchen
A welcome addition to a Mediterranean theme party or any party, they
pair naturally with Tzatziki (Cucumber) Dip.

olmas
8 ounces grape leaves, in brine (about 40-4 leaves)
1/2 cup olive oil, divided
2 cups cooked long grain rice
4 green onions or scallions, Iinely chopped
1 small red or white onion, Iinely chopped
1/4 cup Iresh chopped mint
1 tablespoon zest oI lemon
$alt to taste
1/2 cup pine nuts, Iinely chopped
uice oI 1 lemon
!reparation:
The Dolmas Recipe is not diIIicult but it does take a little time.
$tart by draining the grape leaves and placing them in a large heat-prooI bowl. !our just enough
boiling water over the leaves to cover and let them soak Ior about 20 minutes. Drain again and
rinse under cold running water.
In the meantime, heat 1/4 cup oI the olive oil in a medium skillet. Add the onions and cook until
tender, about minutes. Remove the skillet Irom the heat and add the rice, mint, lemon zest, salt
to taste and pine nuts. Mix thoroughly, making sure the rice is well-coated with oil.
Assembling the olmas:
To stuII the grape leaves, spread out one grape leaI in Iront oI you, vein side up and stem end
toward you. !lace about 2 teaspoons oI the rice mixture in the center, Iold stem end over the
Iilling, bring the sides oI the leaI toward the center and roll tightly, Iorming a cylinder. Repeat
until all the Iilling in the Dolmas recipe is used.
Cooking Instructions:
!lace the Dolmas close together and seam side down in a large skillet, in a single layer, iI
possible. II not, separate the layers with extra grape leaves.
Drizzle the lemon juice and the remaining olive oil over the Dolmas and add boiling water to
cover. Cover the pan tightly and simmer Ior 1 hour. Let the parcels cool in the liquid, then
transIer them to a serving platter.
$erve at room temperature. Makes 40 to 4 appetizers.
oussaka a la Crecque

ngredients
O 3 medlum eggplanLs
O Lablespoons exLravlrgln ollve oll
O 3 onlons chopped
O pounds ground lamb
O 3 Lablespoons LomaLo pasLe
O 1 1$ cup red wlne
O 1$ cup chopped parsley
O lnch clnnamon
O Lablespoons unsalLed buLLer
O Lablespoons allpurpose flour
O 1 quarL whole mllk heaLed
O large eggs beaLen
O lnch nuLmeg
O cups rlcoLLa
O 1 cup fresh bread crumbs
O 1 cup freshly graLed armesan
irections
!eel the eggplant and slice it crosswise 1/2-inch thick. $prinkle both sides oI each slice lightly
with salt, arrange in 1 layer on paper towels and let drain Ior 30 minutes.
In a large skillet heat 2 tablespoons oI the oil over moderate heat; add as many slices as will Iit in
1 layer and brown on both sides. Repeat the procedure with 4 tablespoons oI the remaining oil
and the remaining eggplant. Drain the eggplant as they are cooked on paper towels.
Add the remaining 2 tablespoons oil and the onion to the skillet and cook until the onions are
brown. Add the ground meat and cook, stirring occasionally, until the meat is no longer pink.
Combine the tomato paste with the wine, parsley, and cinnamon. Add this mixture to the skillet
and simmer over low heat, stirring oIten, until all the liquid has evaporated. Add salt and pepper,
to taste.
In a sauce pan, over low heat, melt the butter, add the Ilour and whisk Ior minutes. Turn up the
heat to moderate and add the milk in a stream, whisking. $immer Ior minutes, add salt and
pepper, to taste, and remove Irom the heat. Cool slightly and stir in the eggs, nutmeg, and ricotta.
Grease and 11 by 16-inch pan and sprinkle the bottom lightly with bread crumbs. Arrange
alternating layers oI eggplant and meat sauce in the pan, sprinkling each layer with !armesan and
bread crumbs. !our the egg sauce over the top and bake one hour in a preheat 30 degree oven,
or until top is golden. Let cool twenty minutes beIore slicing.
oussaka A La Crecque Recipe
Ingredients
O 3 medlumslze eggplanLs
O 1$ cup vegeLable oll
O 3 large onlons flnely chopped
O pounds ground lamb or beef
O 3 Lablespoons LomaLo pasLe
O 1$ cup chopped parsley
O alL and freshly ground pepper Lo LasLe
O 1$ pound buLLer
O Lablespoons flour
O 1 quarL mllk
O eggs beaLen unLll froLhy
O CraLed nuLmeg
O cups rlcoLLa or coLLage cheese
O 1 cup flne bread crumbs
O 1 cup graLed armesan cheese
!reparation
1 !eel the eggplants and cut them into slices about 1/2 inch thick. Brown the slices quickly in 1/4
cup oI the oil. $et aside.
2 Heat the remaining oil in the same skillet and cook the onions until they are brown. Add the
ground meat and cook 10 minutes. !our oII excess Iat. Combine the tomato paste with the wine,
parsley, cinnamon, salt and pepper. $tir this mixture into the meat and simmer over low heat,
stirring Irequently, until all the liquid has been absorbed. Remove the mixture Irom the Iire.
3 !reheat the oven to 37SF.
4 Make a white sauce by melting the butter and blending in the Ilour, stirring with a wire whisk.
Meanwhile, bring the milk to a boil and add it gradually to the butter-Ilour mixture, stirring
constantly. When the mixture is thickened and smooth, remove it Irom the heat. Cool slightly
and stir in the beaten eggs, nutmeg and ricotta.
Grease an 11 x 16-inch pan and sprinkle the bottom lightly with crumbs. Arrange alternate
layers oI the eggplant and the meat sauce in the pan, sprinkling each layer with !armesan and
crumbs. !our the ricotta sauce over the top and bake 1 hour, or until top is golden. Remove Irom
the oven and cool 20 to 30 minutes beIore serving. Cut into squares and serve.

3
aba Canousb Recipe {Eggplant Hummus]

Ingredients:
O 1 large eggplant
O 1 can chickpeas, drained (garbanzo beans)
O 3 cloves garlic
O 1/4 cup lemon juice
O 3 tbsp tahini
O dash sea salt
O 1/4 cup olive oil
O 2 tbsp Iresh chopped parsley (optional)
!reparation:
$lice eggplant in halI, and roast in 400 degree oven Ior approximately 4 minutes, or until soIt.
Allow to cool slightly, then scoop out inside oI eggplant, leaving skin behind.
In a blender or Iood processor, combine eggplant and remaining ingredients, except oil and
parsley, until smooth. Mixture will be somewhat thick. $lowly incorporate olive oil until well
mixed. Mix in chopped parsley by hand. $erves eight.
Enjoy with veggies, pita, or as a sandwich spread. I like to spread some baba ghanoush in a Ilour
tortilla and add lettuce, tomatoes and veggies Ior a sandwich wrap.
Baba Ghanoush - also known as Baba Ghanouj and Baba Ganoush - is a dip or spread made oI
roasted eggplant and tahini. $imply roast the eggplant, scoop out the soItened pulp, and then
puree with tahini and seasonings. The seasonings used in this recipe Ior Baba Ghanoush are
garlic, lemon juice, parsley and salt. Dip Iresh pita bread or cut vegetables into the Baba
Ghanoush Ior a healthy snack.
!rep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Ingredients:
O 1 large eggplant
O 2 cloves garlic, minced
O 2 Tbsp. extra-virgin olive oil
O 2 Tbsp. lemon juice
O 2 Tbsp. Tahini
O 1 Tbsp. Iresh parsley
O 1/2 tsp. salt
!reparation:
1. !reheat oven to 400S Fahrenheit (200S Celcius).
2. !rick the eggplant with a Iork. Then place on a cookie sheet and put into the hot oven.
3. Roast the eggplant Ior about 40 minutes or until very soIt inside.
4. Cool completely.
. $coop out the eggplant's pulp and place in a Iood processor. Add remaining ingredients into
the Iood processor. !ulse until pureed, but still has some texture.
6. ReIrigerate. $erve chilled with Iresh pita bread.