Just in time for Christmas

Lebanon's best-loved product lines are now being unloaded at Harrissa and available on their shelves in Jamaica. Although best known by Jamaicans of Middle eastern descent, the Mediter-ranean diet now famous for its low fat content, has introduced many of the healthful and nutritious products to the wider Jamaica audience. The most popular includes:

1. Bulgur cracked wheat - used in making Lebanese dishes such as tubule, salads, and the savoury dish kibbeh.

2. Tahini and chickpeas - the main ingredients for Hummus.

3. Pomegranate Molasses, which is widely used in Mediterranean cuisine for baking and making healthy shakes and drinks with added nutritional benefits.

Kibbeh

Kibbeh is one of those foods that, when you crave it, it's a craving that won't be satisfied until you have it. There are many recipes for kibbeh, but this one is very easy and perfect for beginners.

Prep time: 40 minutes

Cook time: 10 minutes

Total time: 50 minutes

Ingredients

2lbs finely ground beef or lamb, lean, divided

1/2lb bulgur cracked wheat, medium

11/2tsp salt

11/2tsp pepper

1tsp allspice

1/4tsp cumin

2 medium onions, 1 finely chopped, and 1 coarsely chopped, divided

1/2 cup toasted pine nuts (optional)

2tbs olive oil

Vegetable oil for frying

METHOD

1. In a medium bowl, soak wheat for 30 minutes in cold water. Remove and drain. Remove excess water by squeezing through thick paper towel or cheesecloth. Place in medium bowl and combine with 1 lb meat, coarsely chopped onion, 1 teaspoon salt, and 1 teaspoon pepper.

2. Combine well and place small amount in food processor until it achieves a doughlike consistency. You can slowly add one ice cube at a time during processing, if needed. Place mixture aside, covered. Instead of using a food processor, you can use a mortar and pestle. However, it will take you over an hour to achieve the desired consistency.

Prepare Kibbeh Stuffing

In a medium frying pan, sauté the finely chopped onion in olive oil.

Add pine nuts if desired. Add ground lamb or beef and chop well with wooden spoon or spatula to ensure the meat is chopped. Add allspice, remaining salt, pepper, and cumin. Once beef is light brown, remove from heat. Allow to cool for 10 minutes.

Assemble Kibbeh and Fry

Take an egg-size amount of shell mixture and form into a ball. With your finger, poke a hole in the ball, making a space for filling. Add filling and pinch the top to seal the ball. You can then shape it into a point, or football shape, or leave as a ball.

Fry in 350°F oil on stove top or in deep fryer for about 10 minutes or until golden brown. Drain on paper towels. Makes 25 medium-sized kibbeh.

Tips

Kibbeh can be stored in the freezer in an airtight, freezer safe container for up to three months. Prepare and do not fry.

Hummus

Hummus is one of the more popular middle eastern dips. Served with fresh or toasted pita bread, hummus makes for a great snack or appetiser. Tahini is an important part of the hummus recipe and cannot be substituted. However, it can be omitted.

Prep time: 10 minutes

Total time: 10 minutes

Ingredients:

1 16oz can of chickpeas or garbanzo beans

1/4 cup liquid from can of chickpeas

3-5tbs lemon juice (depending on taste)

1 1/2tbs tahini

2 cloves garlic, crushed

1/2 tsp salt

2tbs olive oil

Preparation:

1. Drain chickpeas and set aside liquid from can. Combine remaining ingredients in a blender or food processor. Add 1/4 cup of liquid from chickpeas. Blend for 3-5 minutes on low until thoroughly mixed and smooth.

2. Place in serving bowl and create a shallow well in the centre of the hummus.

3. Add a small amount (1-2 tablespoons) of olive oil in the well. Garnish with parsley (optional).

4. Serve immediately with fresh, warm or toasted pita bread.

Pistachio Halva

This dessert is mostly eaten by itself, but it's also great with ice cream

Ready in: 40min - cooking time: 15min - waiting time: 20min.

For 2 dozen

INGREDIENTS

1 1/4 cup shelled pistachios

1tbs vanilla extract

1 cup(s) boiling water

2 tbs milk

1/2 cup(s) sugar

1 1/2 tbs butter or ghee

Directions

1. Put pistachios in a bowl, top with boiling water and soak for 30 minutes.

2. Grease and line an 8-inch square pan with waxed paper.

3. Drain pistachios thoroughly and put in a blender (mixer).

4. Add milk and process in blender until finely chopped, scraping mixture down from sides once or twice.

5. Stir in sugar.

6. Heat a large non-stick skillet, add butter and melt over medium-low heat.

7. Add nut paste and cook for about 15 minutes, stirring constantly, until mixture is very thick.

8. Stir in vanilla extract then spoon into prepared pan and spread evenly.

9. Cool completely, then cut into 20 squares using a sharp knife, and enjoy.