Category Archives: j delights

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.

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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

Roast pumpkin soup

Posted on February 17, 2016 | 1 comment

I am a big fan of any kind of soup and I believe you can make soup with almost any vegetable you have on hand! And the fact that we are abstaining from eating meat for the lent, i am trying all types of meatless soup.

Today i am sharing with you this incredibly delicious pumpkin soup. The secret of the depth of flavor is in roasting the pumpkin, no other method will do.

Did you know that a cup of cooked pumpkin contains more than 200% of your recommended daily intake of vitamin A?! Pumpkin is an excellent food for sharp eyesight! I think this soup will be a staple one in my kitchen as long as pumpkin is in season.

You will need: (serving 2 generous bowls)

500g butternut pumpkin cut into large pieces (skin and seeds removed)
1 medium onion halved
1 tbsp olive oil
1/2 tsp salt and pepper for seasoning
1 1/2 cups vegetable broth
1/2 cup milk

Preheat the oven to 200°C. Line a tray with baking paper to place the pumpkin and onion. Season with salt and pepper and drizzle the olive oil. Cook for 35-40 minutes or until the pumpkin is soft. Transfer the pumpkin and onion to a saucepan. Add the vegetable broth and blend. Put on medium-low heat, add the cream and simmer for 10 minutes.

Serve with croutons or cheese crusty bread to have a complete combo! For me soup and croutons comes together like Romeo and Juliet. The crunchiness of croutons and the smooth texture of the soup are made for each other, a heavenly match. Oh yes i am in love with bread!

Some people like to top it with sour cream before serving. Feel free to add anything you like to pair with your soup and enjoy! Don’t hesitate to try it and let me know if you heart soup like me 🙂

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.

1 Comment

Posted in appetizers & salads

Tagged easy recipe, healthy, jaymmy, marmite et ponpon, pumpkin, roast pumpkin soup, vitamin A

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.