Breadonbutter Guests, Guest Chefs, Recipes 1 comment on Guest Chef Jean’s Deliciously Cooked White Beans

Guest Chef Jean’s Deliciously Cooked White Beans

The thing I like about Lebanon is that wherever you go to buy food, you get out of the place having learned something valuable to your cooking skills’ evolution. In Mar Mikhael, the street where we live, I sometimes feel like time has stopped. Leaving new constructions and hip bars and restaurants aside, small merchants still exist, people living in the neighborhood for ages still stop by to buy their groceries, everyone knows everyone and life is not so complicated.

So when our guest chef Jean came back last week from the grocer’s with a new kind of bean (white beans to be more exact) AND a new recipe, I was thrilled to try something new. This dish has Armenian origins and can serve as a nice homey meal when you have no idea what to cook.

What you’ll need:

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–  2 cups of White Beans

– 1 big White Onion, diced

– 6 cloves of garlic, crushed

–  Fresh coriander leaves
–  The juice of 1 lemon
–  Salt and Pepper to taste
– Olive oil
How to make it:
1) In a casserole, cook the onions in olive oil, then add the beans and stir
2) When the beans are cooked at 90%, add the crushed garlic and coriander leaves and toss until well combined. Season to taste
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3) Add the lemon juice on top, toss and leave for a minute then turn off the fire and you’re done!
Serve with fresh onions, slices of lemon, and green chili if you’re a spicy lover 🙂
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My advice would be to enjoy this dish on a summer day in the mountains, where the weather is fresh and you’re away from city heat!
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Breadonbutter Guests, Guest Chefs, Recipes 0 comments on The Pasta Series: Jean’s Fresh and Exquisite Seafood Spaghetti

The Pasta Series: Jean’s Fresh and Exquisite Seafood Spaghetti

Guest Chef Jean Fares After quite some time, we are proud to welcome back our beloved Guest Chef Jean Fares! This time, he outdid himself with this delicious and all-fresh seafood pasta. He bought fresh calamari, fresh herbs, fresh vegetables and most importantly shrimps that were still alive (yes, that’s how fresh it was!) to make this absolutely phenomenal spaghetti dish that I keep on longing for ever since. Believe me, try to make it and you’ll definitely adopt it.

Jean’s birthday is tomorrow so I’ll be baking him a nice and yummy cake for the occasion (the one I had baked here).

Here’s what you’ll need:

Ingredients

– Fresh Shrimps. Keep the heads and shells aside to make the juice

– Fresh Calamari

– Coriander leaves

– 3 to 4 small tomatoes (choose them very red), chopped

– White wine

– Spaghetti

– Salt and Pepper

– 1 Onion (diced)

– 3 cloves of Garlic (diced)

How to make it:

1) Boil your spaghetti al dente and drain

2) Chop the onions, the garlic and chili pepper (If you want to spice it up)

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2) In a wok or pan, heat a bit of olive oil and cook the onions, garlic and pepper, then add the shrimp heads, white wine and chopped tomatoes. Let it simmer and reduce

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4) On a grill, cook the calamari

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5) Mix them all when they’re done, top it all with some fresh coriander leaves and experience an explosion of flavors 🙂

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Breadonbutter Guests, Guest Chefs, Recipes 2 comments on Simit: The Middle Eastern Pretzel

Simit: The Middle Eastern Pretzel

The same way we have Arabic bread, French Baguette, English toast or any type of bread on our tables for breakfast, lunch or dinner, the Turks have Simit. It looks like a pretzel or kaak, tastes like a bagel or any of the above types combined, and it goes with everything. You can also give it any style you’d like. You can cut it in half and fill it with toppings of your choice or have it with any dish.

Until recently, I never thought it could be easily made at home. But luckily, our beloved guest chef Jean Fares succeeded!

So here’s what you’ll need:

– 1 pinch of Sugar

– 3 teaspoons of Dried Yeast

– 3.5 cups of All-Purpose Flour

– 1.5 teaspoons of Sea Salt

– 2/3 a cup pf Pekmez (also known as Grape Molasses)

– 1.5 cups of Sesame Seeds (not roasted)

How to make them:

1) In a small bowl, combine sugar and 1/4 cup of lukewarm water, then add the yeast on top. Let it rest for about 5 to 7 minutes or until it looks like foam (see picture below). Once it’s foamy, add 1.25 cups of lukewarm water on top

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2) In a bigger bowll, mix the flour and salt and top them with the yeast mixture above

3) Mix until you get a rough dough then knead it on a floured surface until it is smooth and elastic. Roll the dough into a ball and coat it with a bit of olive oil. Then, cover it well and place it in a warm place for about an hour or until it has doubled in size

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4) When the dough has doubled, take it out of the bowl and flatten in on a surface, then divide it into 6 even pieces (also rolled into balls)

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5) Work to make each ball into a large rope, then tie the two ends together and turn them on themselves like you would do with a real rope then join the 2 ends together to make a circle (pictures below)

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6) In another bowl, mix the pekmez with a 1/3 cup of water (normal temperature)

7) Dip each circle into the pekmez and water mixture, drain then roll them in a plate full of sesame seeds

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8) Place them all on a baking sheet and in the oven (preheated at 200 degrees celsius) for about 15 minutes or until golden and cooked (insert toothpick to check)

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Enjoy while they’re still hot and place the leftovers in the fridge! 🙂