Tag Archives: main dish

Fish tagine in Tahina sauce


fish tajine in tahina sauce |marmite et ponpon

A very simple recipe where Tahina is the main ingredient for the sauce, in which the baked fish will bathe. Onion and lemon juice come to add the deep flavor and sour kick. The added bonus here are the roasted almonds and pine nuts that creates the contrast with its crunchiness.

Whether you are planning to serve it as an appetizer or main dish, you will have everyone licking their lips in anticipation.

fish tagine in tahina sauce |marmite et ponpon

You will need:

  • 500g fish fillet or whole fish to be baked, could be sea bass, hamour or red snapper or any available white fish of your choice.
  • 1 cup tahina (sesame paste)
  • 1 1/4 cup water
  • 2 tbsp lemon
  • 2 medium onion cut a la julienne
  • 2 tbsp olive oil
  • salt to taste
  • roasted almonds and pine nuts for topping
  • chopped coriander for garnish

fish tagine in tahina sauce |marmite et ponpon

First start by oven baking the fish. Set aside the fillets (or deboned whole fish) to prepare the sauce.

Cook the onion with olive oil until tender, keep stirring while cooking as you don’t want them to brown. In a bowl mix together tahina, water, lemon and salt before pouring over the onion, you want the sauce a bit runny because it will thicken a bit while on heat. When you see the first bubble forming, turn off the heat and stir in the fish.

On a serving plate, sprinkle the top with roasted almonds and pine nuts. Garnish with chopped coriander and serve. You can have it warm, at room temperature or cold.

fish tagine in tahina sauce |marmite et ponpon

If you want to eat like a lebanese, then serve it with pita bread to seal the deal.

fish tagine in tahina sauce |marmite et ponpon

A middle eastern/Lebanese specialty dish that’s full of flavors with few ingredients. If  you never cooked your fish this way, you should consider trying marmite et ponpon recipe and you will never regret.

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.

fish tagine in tahina sauce |marmite et ponpon

Hearty shepherd pie


shepherd-piemarmite-et-ponpon

In a previous post, i shared the recipe of batata soufflé, explaining that is the lebanese variation of the french dish “hachis parmentier” and the british dish “shepherd pie”.

Et voila the shepherd pie, a great comfort food recipe that’s easy to make!  For Lebanese people or to the one who knows the traditional lebanese dishes, you will notice that it’s a mix of “batata soufflé” and “bazella w riz” but instead of the rice it’s served with potato purée on top.

This recipe is so versatile, some add cheese or herbs and some add more veggies, gravy or broth. For marmite et ponpon recipe you will need: (serving 4-6 people)

  • 2 medium onion, medium diced
  • 1/4 cup celery and leek, finely chopped
  • 2 tbsp olive oil
  • 250g minced beef
  • 1 1/2 tbsp tomato paste
  • 2 large carrots coarsely chopped
  • 1 cup water
  • 1 cup or almost 250g peas (frozen or canned)
  • salt to taste
  • 1 kg mashed potato (purée style with milk and butter)
  • dry mint to sprinkle on top
  • 1 cup grated parmesan

Cook onion, celery and leek with olive oil until tender and fragrant. Add mince beef and cook together until the meet is browned. Stir in tomato paste, carrots and  water then simmer for 20 minutes. I you are using frozen peas, add them to simmer for another 10-15 minutes but if you are putting the canned ones, you only need to simmer for another 2-3 minutes as they are already cooked and you don’t want them to melt in.

Pour them in a baking dish to cover with the mashed potato. Sprinkle some dried mint (almost 1 tsp) and grated parmesan and bake on 180°C for 15 minutes or until cheese is melt and golden.

shepherd-piemarmite-et-ponpon

shepherd-piemarmite-et-ponpon

shepherd-piemarmite-et-ponpon

shepherd-piemarmite-et-ponpon

You don’t need to be expert or love cooking when you have a foolproof recipe. It’s an easy and flavorful dish, if you have kids i am sure they will love it. Don’t hesitate to try one new dish each week, food is always a great pleasure!

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.

shepherd-piemarmite-et-ponpon

Turkey and red fruits jam with brie dip


turkey-and-red-fruits-jam-with-brie-dipmarmite-et-ponpon

Cold weather is the perfect excuse for eating, especially comfort food that warms the body and the heart. At the end of the day and when kids go to bed, all i want is to relax on the couch, enjoy a nice dinner with hubby while watching tv.

By this time i am out of energy, i need a quick dinner served with no preparations. Turkey, red fruits jam, brie and basil olive oil… did i grab your attention? All you need is 5 minutes of preparations, and this is exactly the time you spend to make a sandwich.

turkey-and-red-fruits-jam-with-brie-dipmarmite-et-ponpon

How to do?

how-to-do-turkey-and-red-fruits-with-brie-dip

  • Roll out a ready puff pastry into 2 circles (almost 8″ or 20cm).
  • Place the first circle of dough onto a parchment-lined baking sheet.
  • Brush the surface lightly with red fruits jam leaving the center, the size of your brie cheese.
  • place the cheese in the center and lay around turkey slices, i chose turkey with herbs, my favorite.
  • place the second circle on top, after cutting off the circle, the size of the cheese.
  • divide the dough into 16 equal parts, starting from the edge till the center, without touching the cheese.
  • twist each two parts in different directions to meet. Take each pair of twisted slices and press the ends together firmly to seal the dough.
  • brush the surface with olive oil
  • make several cuts in the cheese to not burst in the oven
  • sprinkle some basil
  • bake on 180°C for 15-20 minutes or until the surface is golden brown

turkey-and-red-fruits-jam-with-brie-dipmarmite-et-ponpon

Is your stomach rumbling by now? Don’t wait till the night, you can have it as an appetizer for your lunch, it could also serve as a breakfast too! i hope you get the chance to try it.

Dip in the cheese and savour!

turkey-and-red-fruits-jam-with-brie-dipmarmite-et-ponpon

turkey-and-red-fruits-jam-with-brie-dipmarmite-et-ponpon

turkey-and-red-fruits-jam-with-brie-dipmarmite-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.

turkey-and-red-fruits-jam-with-brie-dipmarmite-et-ponpon

 

loubyeh bi zeit – vegan flat green beans


loubyeh bzeitloubyeh bi zeit (loubyeh = green beans, bi zeit = vegan) is a typical lebanese dish. Presented at room temperature as mezze or warm as a main dish accompanied by lebanese bread. It’s one of the wholesome dishes without the aid of the meat. Beans are a healthy option as they are very low in calories, high in fiber and great antioxidants. Usually this dish is prepared with fresh flat green beans.

loubyeh khadraThis rich and deep flavored dish is done with few ingredients. Beside the green beans the rest is considered from the essentials of the levantine and specifically lebanese cuisine. You need:

  • 1 kg flat green beans, wash and trimmed from both ends and cut in half if they are too long.
  • 400g peeled and diced tomato
  • 3 medium onion diced roughly
  • 5 garlic cloves crushed (plus one whole garlic bulb)
  • 3 tbsp olive oil
  • 1 1/2 cup water
  • salt to taste

how to do

Cook the onion and garlic in olive oil until tender and fragrant then add the diced tomatoes. If you like the deep taste of tomato you can add one tbsp of tomato paste, it will give the savory flavor.

Cook for only one minute before adding the green beans and water. Do not forget to put the garlic bulb if you are garlic lovers, the cloves will end up tasting as if caramelized. For me loubyeh bi zeit served by my mother and grandmother comes always with this beautiful bulb (sometimes more than one). Actually i don’t know if i really like it but i always eat it without thinking! It’s like a tradition. But I am sure i like how it looks in the plate 🙂

loubyeh bi zeit

When it starts to boil bring the heat to low, cover the pot and let it simmer for 20 mns. Remove the lid and turn up the heat to medium high. Let the liquid evaporate and then saute the vegetables until the tomatoes form a thick coating around the beans (about 10 minutes).

Serve it at room temperature or warm as you desire. Eat like a lebanese and try it with raw onion and lebanese bread!

loubieh bzetloubieh bi zeit

Easter eggs leftover – deviled eggs a la libanaise – بيض وبطاطا


deviled eggs a la libanaiseNot sure what to do with all Easter eggs leftover? As many of you, I don’t like to throw food, and it’s time to do something with the remaining decorated eggs before they spoil.

When it comes to deviled eggs, there are hundred variations, i will show u how to do the Lebanese version, it’s a very common dish called eggs and potatoes بيض وبطاطا

Deviled eggs a la Libanaise:

  • 5 hard boiled eggs
  • 2 medium boiled potato
  • 1 tsp salt
  • 2 tbsp olive oil
  • sweet pepper and olives for garnishing.

First start by emptying the eggs.

deviled eggs a la libanaise

Then mash together, egg yolk, potatoes, salt and olive oil. Place them in a plastic bag to fill the whites.

deviled eggs a la libanaise

deviled eggs a la libanaise

deviled eggs a la libanaise

Fill all the whites you have. And keep the remaining to eat them with lebanese bread.

deviled eggs a la libanaise

Jazz it up with a sprinkle of sweet pepper and olives!

deviled eggs a la libanaiseIt tastes delicious!

deviled eggs a la libanaise