Category Archives: main dish

Mdardara – vegan lebanese lentil and rice pilaf

Posted on March 2, 2016 | 8 comments

This superfood goes beyond having health benefits to amaze you with its delicious taste. It’s only rice and lentils but surprisingly it is so tasty. Another vegan Lebanese traditional dish, fast and easy, to enjoy during lent season and all the time.

To prepare this dish you will need:(4 servings)

1 cup brown lentil, rinsed
3/4 cup rice soaked for 10 minutes and drained
2 medium onion coarsely chopped
3 tbsp olive oil
5 cups of water
salt to taste
4-5 onions cut a la julienne and fried for garnish

Boil the lentil in 3 cups of water until tender, but firm. Set aside.

Cook the onion in olive oil, until tender and fragrant, add the rice with 2 cups of water and cook. Add the lentils in the last 5 minutes to cook all together. Add salt to your taste.

Fry 4-5 medium onion cut a la julienne until caramelized to top the mdardara before serving. I believe this caramelized onion takes the dish to the next level and adds the deep flavor that makes the difference!

The best way to eat mdardara is with Lebanese bread, as you may know it’s a staple on every Lebanese table; we eat bread with almost everything. Serve it with a green salad or vegetables such as radish, tomato, cucumber, spring onion… Some people serve it with yogurt.

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.

8 Comments

Posted in main dish

Tagged healthy, jaymmy, lebanese traditional food, lentil and rice pilaf, marmite et ponpon, mdardara, recipe, vegan

kibbet batata (lebanese vegan potato kibbe)

Posted on February 23, 2016 | 3 comments

It’s one of the most popular Lebanese vegetarian dishes during lent. A versatile dish, with open ended versions, associated to each village customs.

Basically it’s mashed potato with bulgur (cracked wheat) and the additions or the presentation are various. My version calls for:

500g potato boiled and mashed
2 tbsp bulgur (cracked wheat)
1 tbsp dried mint
a handful chopped walnut plus 4-5 whole walnuts for garnish
2 big onion cut a la julienne
5 tbsp olive oil divided
salt to taste

Fry the onion in 2 tbsp olive oil until golden brown and set aside.

Boil the potato in salty water, drain and mash. While still hot add the bulgur and mix well. Then add the dried mint and salt and combine. Fold in 3 tbsp olive oil and finally add the chopped walnut.

Spread the potato dough in a plate or shape it as balls or cylinder. Sprinkle the fried onions on top and garnish with whole walnut.

Most of vegetarian dishes (side dish or mezza) are eaten with lebanese bread. You can serve it with vegetables (tomato, cucumber, radish, mint…) and olives. But if you want to have a complete filling meal, present this kibbet potato with the famous adas bhamoud soup, they really pair well.

It’s a delicious and wholesome dish, we also make it at home at least twice a month even when it’s not lent, and none of us is vegetarian 🙂 I pair it also with hard boiled eggs.

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.

3 Comments

Posted in appetizers & salads, main dish

Tagged bulgur, jaymmy, kebbit batata, lebanese food, lebanese vegetarian potato kibbe, lent, marmite et ponpon, mashed potato, recipe, traditional, vegan, vegetarian, walnut

Spinach goat cheese tortellini

Posted on February 22, 2016 | 4 comments

Do you believe that this succulent deep flavor dish is done in less than 15 minutes?! So if you are a working mum or just running short on time, this is the recipe you should save immediately; Spinach goat cheese tortellini!

The fresh tortellini (refrigerated type) are my favorite type, but if you don’t have at hands, the dry ones are just fine but requires more time to cook. This recipe calls for spinach goat cheese tortellini but any other tortellini type you find at your deli shop will also do, i know it’s not that easy to find in Doha.

This recipe yields 2 generous servings, you will need:

300g spinach and goat cheese tortellini, fresh
1 cup milk
1 cup cream
1tsp flour
1/2 tsp powdered garlic
1/3 cup grated Parmesan cheese
1/2 cup fresh or thawed chopped spinach
salt to taste

Cook tortellini according to package directions (usually it’s 3-5 minutes). Drain, rinse with cold water, and set aside.

Whisk milk, cream, flour and garlic powder and bring to medium heat, when the firt bubble starts to form add the Parmesan and spinach and cook together to combine for 2-3 minutes before folding in the tortellini. Simmer for 5 minutes and serve warm with a sprinkle of Parmesan cheese on top.

Believe me you will never order tortellini at a restaurant anymore! Such a delicious creamy dish ready at your table with no time and efforts. Another meatless dish for those days.

After a delicious lunch I always wish if there is leftover for dinner, so i recommend to double the recipe not to regret it later!

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.

4 Comments

Posted in main dish

Tagged cream, easy, how to do, jaymmy, less than 15 minutes meal, marmite et ponpon, parmesan, spinach and goat cheese, step by step, tortellini

Three cheese and white wine penne

Posted on February 16, 2016 | 3 comments

I would call this comfort food at its best! Sometimes after long day at work or at home with kids, all you need is to lay back on your chair with some comfort food in your plate and good movie to watch. Such moments, the least you care about is counting calories, just enjoy the deep flavors and unwind from the pressure of stress of the day.

To prepare two generous portions you need:

1 cup penne or nearly 250 g (uncooked)
1 cup white wine
75g gruyere, shredded or small cubes
75g emmental, shredded or small cubes
75g cheddar, shredded or small cubes
1/2 tbsp cornstarch
pinch of powdered garlic
1/2 cup cream
handful shredded mozzarella

Cook the pasta as per the pack instructions and set aside

Heat the wine (2-3 minutes), when the first bubble starts to show add the cheeses little by little with the cornstarch. When all melted and well incorporated (5-7 minutes) add the pinch of garlic and cream. Cook for another 1-2 minutes.

Mix the sauce with the penne and pour in a baking dish. Cover with a layer of mozzarella and bake in the oven (200°C) until the surface is golden, about 5-8 minutes.

Very easy and ready in less than 30 minutes! The ultimate satisfying food; it’s thick, creamy and rich in flavors. More than that, it is boozy too 🙂

If you want to make a bigger portion just double the ingredients and enjoy it with friends or the next day leftovers.

Nothing says happy more than wine and cheese 🙂 Enjoy!

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.

3 Comments

Posted in main dish

Tagged cheddar, comfort food, creamy food, emmental, gruyere, jaymmy, less than 30 minutes, marmite et ponpon, penne, recipe, three cheese and wine penne, white wine

Adas bhamoud (chard and lentil soup)

Posted on February 15, 2016 | 7 comments

Another traditional Lebanese soup, served also as a main dish due to its powerful ingredients; featuring chard, lentil and potato. A hearty soup, full of iron, protein, fibers and vitamins, suitable for vegetarians and people abstaining from eating meat during the lent period.

Chard health benefits:

Chard is one of the most powerful anti-cancer foods due to its combination of traditional nutrients; chlorophyll, other plant pigments, and soluble fiber. It is an excellent source of vitamins C, E, and K (is especially beneficial in the maintenance of bone health), carotene. It is also an excellent source of several minerals including potassium, magnesium, iron, and manganese. Chard is also a good source of many other nutrients including vitamin B6, protein, calcium, thiamine, selenium, zinc, niacin, and folic acid.

You will need:

chard; leaf and stems (coarsely chopped) about 500g
1 cup lentils
2 cups medium cubed potatoes
1 big onion finely diced
3 garlic cloves roughly chopped
2 tbsp olive oil
salt to taste
juice of 2 lemons or so (your choice to taste)
1.5 -2 liters water

Cook the onion and garlic with the olive oil until tender and fragrant. Add the washed lentils and cover with 1 liter of water. Boil for 10 minutes then add potato and chard with another half liter of water (If you want a more watery soup you can add 1 liter).

When it starts to boil, reduce the heat to low and simmer for 30 minutes. Turn off the heat then add salt and lemon as per your taste.

My husband doesn’t like lemon too much, unlike me. To please all taste, you can serve lemon aside, so each of you can season individually.

Serve it warm and enjoy one of my favorite soup.

This quantity serves 4-6 plates. If you are pairing it with another food, it will serve even 8 plates. Sahtein!

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.