Grilled chicken wings with lemon and garlic


Chicken wings are great and inexpensive appetizer or finger food. These Lebanese style wings come from Claudia Roden, they are great and seriously Lemony and Garlicky. For my own personal taste I add hot sauce, or ,if you can get some ,Harissa, but leave it out if you want authentic Lebanese  “jawaneh” ,wings.

Serves 4

3 tbs extra virgin olive oil

Juice of 1 lemon ,freshly squeezed

salt and freshly ground pepper

 2 to 4 garlic cloves ,crushed

1 tsp hot sauce or Harissa (optional)

16 chicken wings , tips trimmed

2 tbs chopped flat leaf parsley for garnish.

Mix the olive oil,lemon juice, salt ,pepper  and garlic. Mix. Place the chicken wings in this marinade and leave for 1 hour ( if using hot sauce add in too ) refridgerated.

Preheat broiler or grill . Remove wings from marinade . Place on a foil lined baking sheet and broil or grill for 7 minutes , turning them over half way through cooking. Place on a serving platter and sprinkle with parsley.

Advertisements

Pistachio -Filled Butter cookies


These tender pistachio delights are called Mamoul ,from Lebanon. I have always enjoyed them ,but have never found them exactly fresh coming from a package ,as they are often sold in Middle eastern stores. This is the only recipe I have found by Nick Malgieri, and it comes so close  and oh its really worth the effort. However ,I have altered it to suit my family’s tastes.

Makes 36 cookies

2 cups  all purpose flour

14 tablespoons (13/4  sticks) unsalted butter cut into 12 or 14 pieces.

1 tablespoon rose water

2 tablespoons milk

FILLING

3/4 cup unsalted,shelled,very green pistachios,coarsley chopped

1 tbs water

2 tbs light brown sugar

1 tsp rose water

FINISHING

Confectioner’s sugar

2 cookie sheets lined with parchment paper

Set racks in the upper and lower thirds of the oven and preheat to 350*F.

Place the flour in the bowl of a food processor fitted with a steel blade and add the chunks of butter. Pulse to mix the butter in finely,keeping the mixture powdery. Take off the cover and evenly sprinkle the flour butter mixture with rose water and milk. Cover and pulse again till the dough forms a ball. Turn the dough out on to a floured surface and cover while preparing the filling.

Stir together the pistachios,sugar and water in a small bowl.

To form the Mamoul,roll the dough in a cylinder about 18 inches long. Use a knife or bench scraper to cut the dough every 1/2 inch to make 36 pieces of dough.

To form one of the cookies,roll out one of the pieces of dough between the palms of your hands to make a sphere. Insert a finger tip to make an opening,them use your thumb to enlarge the opening and make a little cup. Fill the cup with a spoonful of the filling and pinch the opening closed,forming the Manmoul into an even sphere.Place the Manmoul on one of the baking sheets ,seam side down. Repeat and space cookies 1 inch apart in all directions.

After all manmoul are formed ,use a fork to pierce the sides and tops of cookies.

Bake the Manmoul until just barely golden (they should remain pale),about 20-25 minutes. Change the racks,top to lower,back to front half way during baking.

Cool the Manmoul on the pans on racks. When they are cooled brush them heavily with powedered sugar.

Lemon and coriander roast leg of lamb


I love the aromas of Lebanese cooking. These heady scents are all thanks to fresh herbs and citrus, primarily lemon. The addition of preserved lemon is a twist of mine. Feel free to omit it if you have no way of locating it. Serve this lamb thinly sliced in a warm pita with lettuce , thinly sliced red onions and some Hummus or thickened yoghurt.

1 leg of lamb about 4 lbs

2 cloves of garlic, sliced

1/2 of a preserved lemon, rind only or the rind of half a fresh lemon

1/2 cup chopped fresh coriander, do not substitute

1/4 cup chopped fresh parsley

2 tablespoons fresh chopped mint

1 teaspoon freshly ground black pepper

2 tablespoons olive oil

1 cup water

Preheat oven to 400 degrees.

Trim lamb of excess fat and sinew. Make slits in the lamb and place a slice of garlic and preserved lemon in the slits.

Combine all the herbs , pepper and oil. Massage this herb mixture over the lamb well.

Place lamb on a roasting rack placed into a roasting pan. Pour water into base of roasting pan.

Roast for about 1 hour 20 minutes. Adding more water to roasting pan as needed. This will ensure a moist tender roast.

Remove from over. Tent with foil for about 15 minutes and serve.

Lebanese Honey Mint Roast Chicken


The Aroma from this chicken roasting will knock your socks off. My secret ingredient is preserved lemon , this is available in middle eastern stores. In a pinch try Indian lime pickle from Indian grocery stores or simply lemon peel.

1  3  1/2   lb chicken

2 garlic cloves, grated

2 tablespoons finely chopped mint

4 tablespoons butter

juice of 1 lemon

1/2 preserved lemon, peel only, finely chopped

1/4 cup honey

11/2 cups water

Preheat oven to 400 degrees

Trim off excess fat , wash and dry throughly.

Combine garlic, mint and preserved lemon peel. Spread under chicken skin, careful not to tear the skin.

Heat butter, lemon juice and honey in a medium pan stirring well to combine.

Brush chicken throughly with the honey mixture.Tie wings and drumsticks securely in place . Place chicken on a roating rack over a roasting pan. Fill bottom of roasting pan with water.

Roast for about 1 hour or till juices run clear, basting with balance of honey mixture.

Serve