Category Archives: main dish

Vegan Heirloom beans – Lebanese traditional fasoulia bi zeit


Vegan Heirloom beans - lebanese fasoulia bzeit|marmite et ponpon

I heart our Lebanese cuisine for how versatile and wholesome is. Cooking traditional Lebanese is a pleasure, with few ingredients you can have a surprisingly deep flavor dish. Vegan, vegetarian or with meat the same dish can be presented, and each time as a symphony of blended middle eastern flavors.

Today’s dish is vegan heirloom beans, can be done with also pinto beans. Fasoulia (beans) bi zeit (zeit is oil, meaning meatless), when you say bi zeit immediately you think of eating Lebanese bread to substitute rice. Almost all Lebanese vegan dishes can be presented hot or at room temperature, as main dish or even part of mezze but the one thing for sure, is with bread and lots of vegetables. I told you we eat very healthy 🙂

Vegan Heirloom beans - lebanese fasoulia bi zeit|marmite et ponpon|marmite et ponpon

If you are cooking with dried beans, you need to soak them in water for at least 12 hours and better overnight. I am cooking with green ones, thanks for my parents who sent me some overseas.

One cup can serve 2-4 people depending on how you are serving it. I will make 2 cups in this recipe, (almost half a kilo) to serve 4 as a main dish.

  • 2 cups heirloom|pinto beans
  • 4 cups of water
  • 1 big onion finely diced
  • 2-3 garlic cloves crushed
  • 2 tbsp olive oil
  • 1 cup tomato puree plus 2 tbsp tomato paste (for deeper flavor)
  • salt to taste

In a deep pot fry the onions and garlic in olive oil until tender and fragrant.If you are not fan of garlic you can substitute with one tsp garlic salt for milder flavor. Add tomato puree and tomato paste and keep cooking for 2-3 minutes. Drain out the beans (if you have them soaked) and add it to the mixture. Pour 4 cups of water and let them boil.

When it starts boiling, reduce to low heat, cover the pot and let it simmer for an hour. If the water reduces feel free to add some more. The level of water should be always 2-3cm above the grains.

Vegan Heirloom beans - lebanese fasoulia bi zeit|marmite et ponpon|marmite et ponpon

Serve it hot or at room temperature as per your choice. Eat like a Lebanese with an endless choice of side vegetables like cucumber, tomato, radish, raw or spring onion… or even pickles!

If you like this post give it some likes and shares to spread the joy. Don’t forget to like marmite et ponpon facebook page and follow on twitter. More interesting posts are yet to come.

Vegan Heirloom beans - lebanese fasoulia bi zeit|marmite et ponpon|marmite et ponpon

Shrimp basil linguine


shrimp basil linguine | marmite et ponpon

Shrimp basil linguine is an ultimate comfort food packed with a symphony of flavors. Whether you like to cook or no, i must say it’s a foolproof recipe, so inviting to hit the kitchen and give it a try. Easy and quick, trust me!

Serving 4, you will need:

  • 800g shrimps cooked and deveined
  • one medium onion finely diced
  • 2 garlic cloves minced or 1 tsp garlic salt
  • 2 tbsp butter
  • 10-15 cherry tomato
  • a bunch of fresh basil
  • 500 ml heavy cream
  • salt to taste
  • linguine cooked as per pack instructions (enough quantity to serve 4)

shrimp basil linguine | marmite et ponpon

Cook the shrimp (boil or oven bake), devein and put it aside.

Cook linguine pasta as per pack instructions, drain and put aside.

In a sauce pan, cook onion and garlic in butter until translucent and fragrant. Add tomato and keep sauteeing for 5 mns, then the basil to cook for another 5 mns. Salt is added as per taste. Finally pour the cream and simmer for 10 mns over low heat.

Serve it on a bed of linguine and enjoy an absolute yummy dish!

shrimp basil linguine | marmite et ponpon

For garnish, as you see in the pictures i sprinkled a bit of chives. if you are not a fan of, you can skip this step and it won’t affect the outcome. Isn’t it easy and quick? Try it and give me your suggestions. Bon appetit!

shrimp basil linguine | marmite et ponpon

shrimp basil linguine |marmite et ponpon

If you like this post give it some likes and shares to spread the joy. Don’t forget to like marmite et ponpon facebook page and follow on twitter. More interesting posts are yet to come.

Fatteh batenjen – chickpeas, aubergine, yogurt and pita


Fatteh batenjen - chickpeas, aubergine, yogurt and pita|marmite et ponpon

In a previous post i mentioned that Fatteh, that levantine dish, varies from one country to other; could be vegetarian or featuring meat, could also have potato or eggplant, but the main ingredients are chickpeas, yogurt and crushed toasted pita.

The arabic word “Fatteh”means “crushed”, so fatteh or fattet hummos has its name after the crushed toasted pita and so other middle eastern dishes with crushed toasted pita like “Fattoush”.

Fatteh batenjen - chickpeas, aubergine, yogurt and pita|marmite et ponpon

For this version of fatteh with aubergine you will need: (yield two portions)

  • 2 medium aubergine cut in big cubes
  • 3 pitas toasted and crushed in medium pieces
  • 500g yogurt (or two cups)
  • 2 tbsp tahina
  • 1tsp salt
  • 2 cups chickpeas boiled (could be canned)
  • 1 tsp garlic powder or 2 cloves crushed

to top with:

  • 50g butter
  • 1/3 cup pine nuts
  • chopped parsley or mint for garnish

Fatteh batenjen - chickpeas, aubergine, yogurt and pita|marmite et ponpon

For a healthy option of this dish we will grill the aubergine in the oven after drizzling on top 2 tbsp of olive oil. and set aside

Same goes for the pitas, instead of frying them i will toast in the oven. When ready, put one layer of the toasted bread in a deep dish.

After boiling the chickpeas, or if you are using canned ones, add the garlic (cloves or powder) while it’s still hot, of course after removing its water, put on top of the pitas layer. Now distribute the aubergine evenly on the chickpeas.

To prepare the yogurt sauce, mix it with tahina and salt then pour it on the chickpeas and aubergine.

Fry the pine nuts with butter and drizzle over the yogurt and garnish with finely chopped parsley or mint.

Fatteh batenjen - chickpeas, aubergine, yogurt and pita|marmite et ponpon

Fatteh batenjen - chickpeas, aubergine, yogurt and pita|marmite et ponpon

It’s one of my favorite dishes, and as mentioned before, it is a versatile one. You can enjoy it vegetarian or you can add ground beef or chicken. Very easy and quick, using simple available ingredients and hold so much flavors!

If you’ve tried this or any other recipe on the blog please let me know the result, I love hearing from you!

And if you like this post give it some likes and shares to spread the joy. Don’t forget to like marmite et ponpon facebook page and follow on twitter. More interesting posts are yet to come.

Fatteh batenjen - chickpeas, aubergine, yogurt and pita|marmite et ponpon

Spinach lasagna roll ups


spinach lasagna roll ups|marmite et ponpon

If you never tried these delicious lasagna roll ups, put this meal on top of your must make list! You will fall in love with it, as much as i did. The combination of flavors are soooo good you will be tempted to eat right out of the baking dish.

This irresistible meatless dish is worth a try. You will need to make it:

8 lasagna noodles, cooked as per box instructions

for the tomato sauce:

  • 1 medium onion finely diced
  • 1 tbsp olive oil
  • 500 ml crushed tomato
  • 1 tsp garlic salt
  • 1 tbsp dried basil
  • salt to taste

Heat the olive oil over medium heat, add the onions and saute until translucent. Stir in the crushed tomatoes, garlic salt, dried basil and salt. Cover and allow the sauce to simmer for at least 20 minutes over low heat.

tomato sauce |marmite et ponpon

For the filling:

  • 2 cups spinach, i used fresh but you can use thawed frozen too
  • 1 cup mozzarella cheese shredded and 3/4 cup slices for garnish
  • 1/2 cup emmental cheese shredded
  • 1 egg
  • 1 cup greek yogurt
  • salt to taste

to be all mixed in a bowl.

how to do lasagna roll up |marmite et ponpon

Once the noodles have cooled to touch, lay them down on a working surface, spread ÂĽ cup of the cheese filling evenly along length of the noodles. Roll the noodles to the opposite end. Pour 1 cup of tomato sauce into the bottom of a baking dish. Place the lasagna roll ups into the baking dish, seam side down. Add remaining tomato sauce on and place the mozzarella slices on top.

Loose cover with foil, make sure it doesn’t touch the cheese or it will stick. Bake for 30 minutes in preheated oven to 200ÂşC.

spinach lasagna roll ups|marmite et ponpon

spinach lasagna roll ups|marmite et ponpon

spinach lasagna roll ups|marmite et ponpon

One great thing about making these roll up style instead of layered lasagna is that they don’t seem like too much of a splurge because they can help with portion control.

spinach lasagna roll ups|marmite et ponpon

If you’ve tried this or any other recipe on the blog please let me know the result, I love hearing from you!

And if you like this post give it some likes and shares to spread the joy. Don’t forget to like marmite et ponpon facebook page and follow on twitter. More interesting posts are yet to come.

spinach lasagna roll ups|marmite et ponpon

 

Beetroot and feta tart


beetroot feta tart |marmite et ponpon

The best recipes are the ones calling for few ingredients, done in no time and effortless! Served at anytime of the day is a bonus! I am describing my recipe of today; beetroot and feta cheese tart.

beetroot feta tart |marmite et ponpon

Beetroot, better called “superbeet”, is a round dark red vegetable, sweet, earthy and tender. Whilst beetroot has a sweet taste, its leaves, which also are edible, taste bitter. This vegetable is linked with better stamina, improves blood flow and lowers blood pressure. It was popular in Roman times to treat fever, wounds, skin problems and was used as an aphrodisiac.

beetroot | marmite et ponpon

If you don’t want fuschia hands, better wear gloves while working with it. No wonder why its color can be extracted and used as a natural food coloring. Try it with eggs at Easter time for a nice vibrant color!

For this recipe there is no exact measurements. You will need to roll out a sheet of puff pastry and cut it in medium squares (around 10x10cm), so it’s depending on how many squares you will make. I made 6 puffs, so i used a sheet of 300g. For that you need:

  • one medium beetroot boiled, and coarsely shopped into small pieces
  • 180g feta cheese crumbled
  • 2 tbsp thyme
  • 3 tbsp olive oil
  • 1 tbsp balsamic vinegar
  • egg wash

beetroot feta tart |marmite et ponpon

Heat the oven to 180ÂşC. Roll the pastry out into six squares as i already mentioned and score a 1cm border around the edge and brush it with egg wash.

Place them on the baking tray, scatter evenly the feta cheese, then the chopped beetroot. Sprinkle on top the thyme and bake for 20-30 minutes or until the pastry is well puffed and golden.

beetroot feta tart |marmite et ponpon

Leave it for 5 minutes to cool down then drizzle the olive oil and two drops (or three maximum) of balsamic vinegar and it’s ready to serve! Alone or with a salad it tastes just delish! If you are not fan of balsamic vinegar you can skip and it will still taste amazing.

beetroot feta tart |marmite et ponpon

I used rocket leaves for garnish, you can also use thyme or any other green leaves you fancy and it’s at hand. Bon appetit!

beetroot and feta tart |marmite et ponpon

If you’ve tried this or any other recipe on the blog please let me know the result, I love hearing from you!

And if you like this post give it some likes and shares to spread the joy. Don’t forget to like marmite et ponpon facebook page and follow on twitter. More interesting posts are yet to come.

beetroot feta tart |marmite et ponpon