Serves: 4-6. Prep time: 20 minutes. Total time: 30 minutes

Tabouli is a finely chopped fresh vegetable, herb and bulgur wheat salad Known as the “Queen Salata” in Lebanon and throughout the Middle East this finely and freshly chopped salad consists of parsley, scallions, tomatoes, mint and bulgur wheat combine together with fresh lemon juice, extra virgin olive oil, sea salt and pepper making for a light and refreshing classic Middle Eastern salad that is incredibly burstful to the taste. This salad typically accompanies most Lebanese dishes and is served as part of the Mezze as well as along side the main courses of a Middle Eastern meal with crisp hearts of romaine lettuce leaves.

• 2 parsley bunches (2 cups), very finely chopped (thick stems removed) * preferably flat leaf parsley
• 4 scallions (trimmed) (1/3 cup), finely chopped
• 3 “tomatoes on the vine” (3/4 cup), finely diced (medium sized) * ripe tomatoes
• 1/4 cup fresh mint leaves, finely chopped (stems removed)
• 1/2 cup bulgur wheat (fine cut), moist
• 2-3 lemons (3/4 cup), freshly squeezed
• 1/3 cup extra virgin olive oil
• 1 tsp. sea salt
• 1/2 tsp. ground pepper

First pre-wash and dry 2 parsley bunches; stand to dry on counter top until majority of moisture is completely removed. Next, place 1/2 cup bulgur wheat in small bowl and cover with 2 cups of water, set aside. Now, cut end stems off parsley bunches, remove thick stems throughout. By hand chop up each parsley bunch, chopping thoroughly until parsley is extremely fine (you may also use a food processor). Transfer to large mixing bowl.

Now trim and finely chop 4 scallions, both green and white (1/3 cup), finely dice 3 “tomatoes on the vine,” (3/4 cup), finely chop fresh mint leaves (1/4 cup) and add to large mixing bowl. By now the bulgur wheat should be softened (check to make sure, by squeezing the grain between fingertips, it should be completely soft, no hardness). If it is still firm then set aside, continue to soak and move along to the proceeding steps, you will add it later on when it is ready.

Otherwise, continue by thoroughly squeezing out all the water from three handfuls of the moistened bulgur wheat (1/2 cup), add to mixing bowl. Then add 3/4 cup fresh lemon juice, 1/3 cup extra virgin olive oil, 1 tsp. sea salt, 1/2 tsp. ground pepper to mixing bowl, mix all ingredients generously together, should be juicy but not oily.

When ready to enjoy: Complete with additional diced “tomatoes on the vine” in the center of the Taboulie bowl and garnish with fresh mint sprigs. Best eaten with crisp hearts of romaine lettuce leaves. Ideally prepared and mixed right before serving or maybe chilled (approx. 1 hour) as well prior to serving.

Tip
By pre-rinsing and drying out parsley prior allows your Taboulie not to turn out soaked or soggy.

In soaking your bulgur wheat first allows it to moisten up and be ready by the time you need it.

For 6 to 8 servings double the recipe.

• 1 cup finely ground semolina grain
• 1 cup coarsely ground semolina grain
• 1/3 cup granulated white sugar 1 rounded teaspoon mahlab ground spice*
• 3/4 cup clarified butter
• yeast mixture (1 teaspoon yeast mixed into 1/4 cup lukewarm water)
• 1 Tablespoon orange blossom water
• 1 Tablespoon rose water

Add both the semolina grains, sugar and mahlab spice into a bowl and mix well. (You need to use semolina grain NOT semolina flour.)

Add the clarified butter. Stir well to moisten.

Make a well in the above. Add the yeast/water mixture. Add the orange blossom water and the rose water. Stir well.

Cover with plastic wrap and allow to set at room temperature for 2-3 hours for proper consistency of the pastry. You should be able to form balls with the pastry using your fingers after this time.

You can now prepare the walnut and date fillings. See next page.

*Mahlab is the seed kernels of the St. Lucie cherry. You can either buy the prepared ground spice or you can purchase the kernels and grind them before use.

Walnut Filling

• 1 rounded cup whole, raw, unsalted walnuts
• 1/3 cup granulated white sugar
• 3 Tablespoons clarified butter
• 1 Tablespoon orange blossom water

Add all of above to a food processor and grind to a pebble-like consistency. Transfer to a small bowl and set aside for filling maamoul.

Date Filling

• 1 cup of either whole pitted dates (cut up into small pieces) or 1 cup of pitted and pressed dates cut into slices.
• 3 Tablespoons clarified butter
• 1/4 to 1/2 teaspoon (rounded) mahlab ground spice

Add all of above to a food processor and grind to a pebble-like paste. Transfer to a bowl and set aside for filling maamoul

NOTE: You can also fill the maamoul with some combination of the two fillings.

Filling and Baking the Pastries
Using your fingers, take approximately 1 Tablespoon of the pastry dough (about the size of a large walnut in a shell) and press between your hands. Roll into the shape of a ball.

Using your index finger, gently poke a hole into the dough, making a well in the cookie. Keep working the dough by pressing it around your finger and elongating the shape. It will look like an oblong cup when you are done.

Using the desired filling, fill the dough almost to the top of the well. Pinch the top of the cookie gently with you fingers and smooth the top closed.

Filling and Baking
The filled pastry is now pressed lightly down into a maamoul maker. These can be purchased at a Middle Eastern Specialty food store as well as online.

With your hand under the edge of your countertop, slap the edge of the maamoul maker down hard onto the edge of the countertop. Your hand should catch the cookie. Another method is to slap the maamoul maker down directly onto the countertop and slide a spatula under the cookie to lift it.

Place the cookies on a cookie sheet.

Bake at 350* Fahrenheit for 10—12 minutes (no longer than 15 minutes). Remove from oven when the cookies are a light golden brown.

Transfer to a rack to cool. While the cookies are still warm, lightly dust the walnut filled cookies with confectioner’s sugar. While warm, sprinkle the date filled cookies with granulated white sugar, lightly. Cookies can also be left plain.

You may purchase 1 lb prepared pizza dough or prepare the dough as follows:

Pour 6 cups of all-purpose unbleached flour in a large mixing bowl. Add 1 teaspoon sea salt and mix thoroughly.

In a small bowl combine 1 teaspoon yeast, 1 teaspoon sugar and 1 teaspoon flour with ½ cup barely lukewarm water. Let stand on countertop until the yeast starts to bubble up and rise. If the yeast does not start to bubble and rise, then it is bad yeast and you will need to start again with new yeast.

Once the yeast has risen, make a “well” in the flour creating a hole in the center of the bowl, and pour the yeast mixture in the “well” along with 2 cups water and 1/3 cup vegetable oil. Begin to mix thoroughly together by hand by first loosely incorporating the ingredients with your fingers from either side of the bowl and working your way into the center. Once the dough has a soft-like consistency, it is ready. Be careful not to over mix. It should be bouncy to the touch.

Now, cover the bowl with a large kitchen towel and set on your countertop for approximately 2-3 hours until the dough has risen to double its volume. It is now ready to use.

Lightly flour a flat countertop or cutting board. Then place the dough onto the surface and cut into smaller segments using a dough cutter. Roll the segments into balls and flatten out with your fingertips. Set aside.

Meat Mixture for Lahme bi Ajeen

• 1 lb. fresh lamb, finely ground (or beef or some mixture of both)
• 1 medium onion , finely diced (any type you wish, or use shallots)
• 1/3 cup flat leaf parsley, finely chopped
• 2 Tablespoons Dibis Rahman (pomegranate juice reduced to a thick syrup) You can purchase this at a Middle Eastern specialty food store.
• 1 Tablespoon sea salt
• 1/2 teaspoon freshly ground pepper Untoasted pine nuts (known as “snobar”) to taste

Mix the above ingredients together well with your hands.

To Prepare the Lahme bi AjeenTake one of the flattened dough balls and on a floured surface, roll to a thickness of approximately 1/4 inch. The dough should be rolled in the shape of a circle about 8 inches in diameter.

Spread some meat mixture across the top of the dough, pressing into the dough evenly, to about 1/2 inch from the edge. Sprinkle with the snobar (untoasted pine nuts) to taste. Press these into the dough as well.

Place the pita pie onto a foiled and oiled pan. Bake in a preheated 500* Fahrenheit oven for approximately 10 to 15 minutes. The pita pies are ready when they are crispy and crunchy on the outside.

Transfer to plates to serve.

• 1 lb fresh lamb meat, finely ground (or beef or a blend of the two)
• 1 Vidalia onion, fined diced
• 1/3 cup flat leaf parsley, finely chopped
• 1/4 cup mint leaves, finely chopped
• 1 hot pepper, seeded and diced, add to taste (approx. 1/4 to 1/3 cup)
• 1 large ripe tomato, seeded and diced
• 2 Tablespoons tahini (sesame seed paste)
• 2 Tablespoons Dibis Rahman (pomegranate molasses)
• 1 Tablespoon sea salt
• 1/2 teaspoon ground pepper
• 1 Tablespoon allspice
• 1/2 lemon, freshly squeezed (approx. 1-2 Tablespoons)
• Unroasted pine nuts (snobar)
• Arabic all purpose dough

Roll out the Arabic dough to a thickness of ¼ inch. Cut rounds approximately 3 inches in diameter.

Mix the meat ingredients together well (up to and including allspice.) Place 1-2 Tablespoons of meat mixture into the center of each round.

Pinch 2 corners together 4 times, to create a small open rectangle. Be sure to pinch the corners well, so the meat mixture will not leak.

Place the sfeeha onto a foiled and olive oiled pan. Sprinkle the tops of the sfeeha generously with the pine nuts.

Bake in a preheated 500* Fahrenheit oven for approximately 10-15 minutes, until the tops are golden and crispy.

Remove from oven and brush tops of the sfeeha with olive oil. Transfer to plates to serve.

• 1 lb. fresh lamb, finely ground (or beef or a blend of the two)
• 1 Vidalia onion, finely diced
• 1/3 cup flat leaf parsley, finely diced
• 1 Tablespoon sea salt
• 1/2 teaspoon ground pepper
• Untoasted pine nuts (snobar)
• Arabic all purpose dough

Roll out the Arabic dough to a thickness of 1/4 inch. Cut rounds approximately 3 inches in diameter. Pat rounds down slightly.

Mix meat ingredients together well. Place 1-2 Tablespoons of the meat mixture onto the center of each round.

Fold the round over and pinch the edges together well to create a dumpling.

Place the sambousek onto a foiled and olive oiled pan.

Bake in a preheated 500* Fahrenheit oven for approximately 10-15 minutes, until the sambousek are golden.

Remove from oven and brush with olive oil. Transfer to plates to serve.

• 2 cups green lentils, rinsed
• 1 bunch Swiss chard (or spinach or kale)
• 1 large head garlic
• 1/2 teaspoon sea salt
• Juice of 3 whole lemons, freshly squeezed
• 1 cup bulgur wheat #1, soaked (If you wish a gluten free product you may use cooked quinoa.)
• 1 yellow onion, finely diced
• 2 shallots, finely diced
• 1/3 cup flat leaf parsley, finely chopped
• 1/2 cup all purpose flour (or gluten free flour)
• 1 teaspoon sea salt
• 1/2 teaspoon ground pepper

Add the water and green lentils to a large pot. Do not heat yet….you do not want the lentils to overcook.

Meanwhile prepare the bulgur wheat/herb meatballs:

Cover the bulgur wheat with water to soak. Set aside to soften. The wheat is ready when you can squeeze the wheat between your fingers and it “smushes” easily. When ready to add the wheat, take some in your hand, wring out the water well, and add by handfuls into the meat mixture.

Mix the other ingredients for the meatballs well. Add the bulgur wheat. The bulgur wheat makes the meatballs crunchy.

Form the meatball mixture into a large ball.

Now turn the heat to medium under the lentils.

Liberally sprinkle flour across your working surface. Flatten the meatball with your hands. With a knife, cut the flattened ball into 1 inch slices. Sprinkle the slices with more flour. Press the sides of each slice gently to make sure it is bound together.

Roll each slice with your hands into a rod until it looks like a breadstick. Cut in ½ inch pieces. Nestle and roll these pieces in flour into round balls. Be generous with the flour, so they don’t stick together. Set aside.

Place the meatballs in small batches into a sifter/colander and shake gently to remove excess flour.

When the lentils have come to a boil, add the meatballs in small batches to the lentil soup…..gently stir so as not to break the meatballs.

Turn the heat to low and cook the soup uncovered.

Allow the soup to cook and prepare the Swiss chard. Rinse the Swiss chard well and cut off the stalks. Then, cut the Swiss chard across into ½ Inch to 1 inch slices. Set aside.

Allow the soup to cook for 10-12 minutes more.

Prepare the garlic. Be generous with the amount of garlic you use. Remove the skin from the cloves and with ½ teaspoon sea salt, mash with a mortar and pestle. Set aside.

Squeeze three fresh lemons and save the juice. Set aside.

Stir the soup and begin adding handfuls of Swiss chard. Press leaves gently into the soup so they do not break the meatballs. The Swiss chard will cook very quickly because it is in small pieces.

Add 1 teaspoon sea salt and gently stir. Allow soup to keep simmering and prepare the Kharisah.

• 1 cup bulgur wheat #1, soaked in water and softened (as previously described)
• 1 cup uncooked chickpeas, soaked in water overnight
• 1 Vidalia onion, finely diced
• 1/3 cup flat leaf parsley, finely chopped
• 6 to 8 new potatoes, boiled, peeled and cold
• 1/2 cup all purpose unbleached flour
• 2 teaspoons sea salt
• 1/2 teaspoon freshly ground pepper
• 2 cups extra virgin olive oil

Squeeze the soaking bulgur wheat when it is softened in your hands and allow it to have a small amount water in it for moisture.

Using one cup of the drained chickpeas, chop coarsely and remove skins. You use uncooked chickpeas in this recipe because they will cook in the fried patties, and they lend crunchiness to the patty.

Mix all the above ingredients (up to and including the pepper) in a large bowl. Work with your hands to blend well and then bind and knead the mixture.

Add 2 cups extra virgin olive oil to a large pot. Heat to high (about 350* Fahrenheit.)

Wash your hands and then lightly coat with oil. This makes handling the karisah much easier. Take any amount of mixture that you wish your patty size to be and flatten to approximately 1/2 inch. Gently slide an oiled spatula under the patty to lift it. Gently slide 2 or three patties into the hot oil. Do not add more at one time, since you want to maintain the high heat.

Allow the patties to cook for one minute on the first side. Using slotted spoons, carefully flip the patty and allow to cook for another minute. They should be a nice golden color and have a crispy, crunchy texture.

Remove from oil and drain the patties on paper towels. Turn the heat off under the oil.

Using two cups of Lebanese yogurt (Laban) add and mix well:

• 1/3 cup flat leaf parsley, finely chopped
• 1/3 cup, scallions, finely chopped (Use both the green and white parts.)
• 1 teaspoon sea salt

Serving the Karisah and Adding the Finishes to the Soup

Cover a platter with leaves of bib lettuce. You can serve the Karisah with bread or bib lettuce. Place one patty on a leaf of lettuce, add a dollop of the herbed labana and enjoy!

The soup is now ready to add the finishes: crushed garlic, lemon juice and olive oil.

Add the lemon juice and stir gently.

Add the mashed garlic and stir gently.

Drizzle 1/3 cup extra virgin olive oil onto the top of the soup and sir well.

Add 1/2 teaspoon salt or more to taste.

Allow the soup to simmer for a few more minutes and serve.

• 1 lb. shredded phyllo dough
• 1/2 to 1 cup clarified butter
• 1 quart heavy cream
• 1 cup semolina grain, fine cut (not semolina flour)
• 1/3 cup granulated white sugar
• Warmed orange blossom syrup
• Crushed pistachio nuts

Pull apart the shredded phyllo dough.

Toast the phyllo dough in batches. Heat a saute pan to medium/high and add 2 Tablespoons clarified butter. Then add the shredded phyllo dough to the pan without overcrowding. You do not want it to burn, so this must be done in batches. Continue to turn until the phyllo dough has a golden brown, nutty color. Transfer each batch to a bowl. Allow the toasted phyllo to come to room temperature.

When the toasted phyllo is at room temperature, transfer to a food processor until it is finely ground. The toasted phyllo MUST be cooled to room temperature before grinding. Otherwise, it will stick together. Set aside.

Now prepare the cream filling. In the Middle East, the filling is usually a heavy clotted cream known as Ashta, which is created by slowly cooking whole milk and skimming it until you are left with clotted cream. You may use a ricotta cheese filling or an unsweetened cheese filling or heavy cream/semolina custard.

Heavy Cream/Semolina Grain Filling
Heat a saucepan to medium. Pour the heavy cream into a saucepan and bring the cream to nice warmth.

Slowly whisk in the semolina grain. This insures that the custard will be smooth and not grainy.

Whisk the granulated sugar in slowly. The mixture will now form smooth custard. Set aside.

Finishing the Knafeh
Lightly coat the bottom and sides of a sheet pan with approximately 2 Tablespoons of clarified butter.

Sprinkle 1/2 of the ground toasted phyllo dough onto the bottom of the pan; using your fingers, press the dough down to form a continuous sheet.

Spoon/spatula the custard onto the phyllo in sections. Smooth the custard together over the phyllo. You need to use the custard while it is still warm so that it spreads easily.

Sprinkle the remaining ground toasted phyllo onto the top of the custard; using your fingers, gently press down to make the phyllo crumbs into a continuous sheet.

Heat the oven to 375* Fahrenheit. Place the pan on the center rack and bake for 30-40 minutes, until the Knafeh is golden brown.

Remove from oven and while still warm, drizzle with warm honey blossom syrup. Garnish with chopped pistachio nuts.

Serve warm.

• 3 quinces, peeled, cored and cut into 1/2-inch wedges. Use fresh, firm fruit with no bruises.
• 1 fresh lemon
• 1/2 cup granulated white sugar

Heat a saute pan and add the quince wedges to soften. Add the zest and the juice of one lemon. Add the sugar and mix together in the pan. Allow to caramelize for 10 to 12 minutes until the wedges are slightly rosy.

• 3 Honey Crisp apples, peeled, cored and cut into ½ inch wedges. Use fresh, firm fruit with no bruises.
• 1 fresh lemon
• 1/3 cup granulated white sugar
• 2 Tablespoons cold butter cut into cubes

Mix the apples, the zest and juice of one lemon and the sugar together well.

Pour the apples into a large baking dish and dot with the cubed cold butter.

Layer the caramelized quince wedges on the top of the apple mixture.

Knafeh cream: See preparation above. Ladle the knafeh cream onto the top of the quince layer. Smooth the cream to cover the entire top.

Crumble Topping:

• 1 cup all purpose unbleached flour
• 1/2 cup granulated white sugar
• 1/2 cup light brown sugar (Do not pack.)
• 1/2 cup rolled whole oats
• 6 Tablespoons cold, cubed butter
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground mahlab spice
• 1 cup whole almonds, raw and unsalted
• 3 pinches sea salt

Blend the crumble ingredients well in a food processor. Then pulse the processor to get a coarse meal consistency to the crumble. Transfer to a bowl.

Crumble the crumble mixture onto the top of the Knafeh cream layer. Do this in two stages. Use all the crumble mixture for a nice thick top to the dish.

Bake in a hot, preheated oven set for 375* Fahrenheit for 30-35 minutes. It should be brown, buttery and beautiful when it is done!

Pour warm orange blossom syrup over the top of the dish while still warm and serve.

The perfect beverage with these desserts is hot apple cider with anise and cinnamon.

• 1/2 cup fresh rosemary leaves, finely chopped
• 1/4 cup fresh thyme leaves, finely chopped
• 1/3 cup fresh sage leaves, finely chopped
• 1/3 flat leaf parsley, fined chopped
• 2 Tablespoons butter
• 2 Tablespoons extra virgin olive oil
• 1/2 lb. ground beef, finely ground (90/10 or 80/20 or 85/15) or fresh lamb, finely ground or a combination of both
• 1 cup wild rice blend
• 4 cups long grain rice
• 8 cups water
• 1 Tablespoon sea salt
• 1/2 Tablespoon freshly ground pepper

Heat a saute pan and add the butter. Drizzle in the olive oil. Be sure the pan is very hot and add the meat to brown. Keep the stirring utensil in the meat as you turn the meat, to insure a minimum of water release.

When the meat is browned, add the wild rice blend and the long grain rice. Stir well to toast the rice and to blend well. Add the water and season with sea salt and the ground pepper. Add the rosemary, thyme, sage and parsley. Blend well. Cover the pot with a lid and bring to a boil. Turn the heat to “low” and cook until the water is almost completely absorbed. Turn off the heat.

To Finish the Ruz bi Heshwi

• 2 Tablespoons butter
• 2 Tablespoons extra virgin olive oil
• 1/2 cup pine nuts
• 1/3 cup slivered almonds
• 1/3 cup whole almonds
• 1/2 teaspoon sea salt

In a hot saute pan, add the butter and olive oil. Add the nuts and the sea salt and stir for a few minutes to toast the nuts to a golden color. Place approximately half the stuffing into a bowl and add approximately half the nut mixture. Add the other half of the nuts to the stuffing in the pot. Mix well. Use the stuffing in the bowl for the Cornish hens.

• 6 Cornish hens
• 1 Vidalia onion, peeled and cut into wedges
• 1 red onion, peeled and cut into wedges
• 3 shallots, peeled and halved
• extra virgin olive oil
• 1 small to medium bunch of flat leaf parsley
• 1 small to medium bunch of rosemary sprigs
• 1 small to medium bunch of sage sprigs
• 1 teaspoon sea salt
• 1/2 teaspoon ground pepper
• 2 cups cold water

Drizzle oil olive over the Cornish hens, breast side up. Season generously with sea salt and ground pepper. Sprinkle the hens with thyme leaves. Flip the hens over and season the backs in the same way.

Spoon stuffing into the cavity of each hen. Pack the rice in moderately. Skewer the cavity skin closed.

Prepare the roasting pan: Remove the rack from a deep roasting pan. Drizzle olive oil into the bottom of the pan.

Place the cut Vidalia onion, cut red onion and the cut shallots in the bottom of the pan, pulling the wedges apart a bit. Take the bunch of parsley and place it across this layer. Do the same with the rosemary and sage sprigs.

Sprinkle the aromatics with sea salt and ground pepper. Add the water.

Place the rack back into the pan.

Arrange the hens on the rack, breast sides up.

Take a piece of aluminum foil, previously measured to cover the pan, and tent it over the roasting pan with a small opening on each side of the pan (the handle sides).

Preheat your oven to 450* Fahrenheit. Place roasting pan in the oven for 30 minutes. Then, lower the temperature to 350* Fahrenheit. Remove the foil cover and roast for another 60 minutes, uncovered.

You may now prepare the side dish of greens.

• 1 1/2 lb. of mixed fresh baby spinach leaves and arugula
• 1 yellow onion, thinly sliced
• 1 red onion, thinly sliced
• 2-3 shallots, thinly sliced
• 1/3 cup extra virgin olive oil
• 1/2 cup bulgur wheat grain #2 (medium) soaked in water to soften
• 1/2 teaspoon sea salt
• 1/2 teaspoon allspice

Add the olive oil into a hot saute pan. Then add the sliced onions and shallots. Allow the vegetables to coat with oil and then caramelize.

Add the spinach/arugula mix to the sauté pan. Turn the heat to “low” and gently turn the leaves. Add the softened bulgur wheat by squeezing the water out with you hand, and adding only the wheat to the pan. You may substitute cooked quinoa for a gluten free dish.

Add the sea salt and allspice. Blend together well. Transfer to a bowl once the leaves are thoroughly wilted and the ingredients are mixed well.

To serve:
Place remaining warmed stuffing (Ruz bi Heshwi) onto a large platter. Scoop out the hens gently from the roasting pan and arrange on the stuffing.

Generously ladle some of the juices from the bottom of the roasting pan over the Cornish hens. Any excess juice can be reduced into a gravy or jus for later use.

Garnish this platter with sprigs of rosemary. Serve with your side dish of mixed greens (Sleet).

• 1 head Savoy cabbage
• A large pot of boiling water
• A bowl of ice water
• 2 lb. fresh lamb meat, finely ground (or beef or a blend of both)
• 2 cups long grain rice
• 2 tomatoes, seeded and juiced, finely diced
• 1/3 cup fresh flat leaf parsley, fined chopped
• 1/2 head garlic, peeled and minced
• 1 Tablespoon sea salt
• 1/2 Tablespoon freshly ground pepper

Using a paring knife, core the head of cabbage. Use the knife further to scrape out any core remaining. Remove the outer leaves and discard.

Blanch the leaves: Take the cored cabbage, bottom side down, and gently lower into the pot of boiling water. Start separating the leaves with tongs. After only a minute or so, start removing individual leaves, shake off the hot water and immediately plunge each into a bowl of iced water. This is done to retain the color and to stop the cooking process. Shake off the water from each leaf and place on some paper towels or a cloth. Save the heart of soft whitish leaves in the middle in one piece.

Prepare the meat mixture: Place the meat into a large bowl. Press down a bit. Add the 2 cups rice.

Dice the tomatoes after removing and discarding the seeds and juice. Add to meat.

Add the chopped parsley, minced garlic, sea salt and ground pepper.

Mix the meat mixture well with your hands. You may omit the meat if you wish the dish to be vegetarian.

Using a paring knife, slice off some of the central vein on the outer part of the leaf. This will make the leaf easier to handle. Then, cut the leaves in half, lengthwise, through the vein. Lay the leaves out with the inside up.

Take some meat mixture, depending on the size of the leaf, and place near the base of the leaf. Gently pull the base up and a bit over the meat. Roll up the meat to the tip of the leaf. Gently squeeze the cabbage roll to remove any water. This will also help seal the roll.

Prepare rolls until you have used up all the meat mixture.

To cook, you will need:

• 1/2 head garlic. Peel the cloves and use whole.
• 2 Tablespoons (heaping) tomato paste
• 1 lemon
• Water
• 2 Tablespoons Dibis Rouman (pomegranate molasses)

Layer the cabbage rolls in a large pot, in a crisscross arrangement of layers. Place the cabbage heart of white leaves in the center of the top layer. Nestle in the whole garlic cloves. Lightly press down.

Add the tomato paste in two dollops. Do not spread. Squeeze the lemon juice over this.

Place a shallow flat-bottomed bowl or a curved plate, large enough to cover most of the cabbage rolls, over the top of the stacked rolls. Be sure to use a plate/bowl made of material that can withstand heat.

Pour the water gently over the dish, and press on the dish lightly as you do so. Add enough water to cover the bottom part of your dish/bowl. Leave the dish on top of the cabbage rolls. Put the cover on the pot.

Turn the heat to “high” to bring the water to a boil. Turn down the heat to a simmer. Allow to slowly simmer for approximately 30 to 35 minutes, until the water is almost all evaporated and the rice is NOT mushy. The rice in the rolls should be al dente.

When the water is almost completely evaporated, add the Dibis Rouman by pouring along the edges of the dish. Allow it to seep in for a few minutes. Turn off heat. Keep covered until ready to serve.

• 1/2 head green cabbage
• 1/2 head red cabbage
• 1 yellow onion, peeled and thinly sliced
• 1 red onion, peeled and thinly sliced
• 1/3 cup extra virgin olive oil
• 1 teaspoon sea salt
• 1/2 bulgur wheat grain, #2, soaked in water (or cooked quinoa)
• 1/2 teaspoon crushed red pepper flakes pepper

Remove the outer leaves from each cabbage. Core each and scrape out any remaining core. Cut each head in half. You will work with ½ green cabbage and ½ red cabbage.

With a knife, shred the half head of both the green and red cabbages by cutting into thin slices.

Peel and cut the onions into thin slices.

Add the olive oil to a hot sauté pan. With the heat on “high,” add the onion and pull apart to separate. Add the sea salt and continue to toss the onions until they are caramelized. This takes only a few minutes.

Add the shredded cabbage. Pull apart and toss the cabbage while incorporating the onions. Stir and allow the cabbage to cook until soft. Then turn off the heat.

Add the softened bulgur wheat, by squeezing handfuls to squeeze out the water. Toss with the cabbage/onion mix.

Add the hot pepper flakes, stir and the makmoura is ready to go.

• 3 tomatoes on the vine, cut in wedges (the bandoura part of the recipe)
• 1/2 pint yellow or heirloom tomatoes, whole
• 1 red onion, peeled and thinly sliced (the basal part of the recipe)
• 1 fresh lemon
• 2-3 garlic cloves, crushed
• 1/3 cup extra virgin olive oil
• 1 teaspoon sea salt
• 1/2 teaspoon fresh ground pepper
• 1/2 teaspoon sumac spice

Place the tomato wedges and the yellow or heirloom tomatoes in a bowl.

Add the sliced onion. Pull the slices apart as you add them.

Squeeze the juice from the fresh lemon onto the tomatoes and onions.

Add the crushed garlic.

Add the olive oil, sea salt and pepper.

Toss the salad well, and then sprinkle on the sumac spice. Toss again and serve.

To serve the Malfouf, Makmoura and the Bandoura and Basal Salata:
Place the cabbage rolls on a plate with the heart of white leaves in the center. Transfer the Makmoura to a bowl. Serve with the Salata.

• 2 large bunches Swiss Chard
• A pot of boiling salted water (approximately 1 teaspoon sea salt)
• A large bowl of iced water
• 1 cup long grain rice
• 1/2 cup uncooked dried chickpeas, soaked and drained
• 1/4 teaspoon baking soda
• 3 cloves garlic, finely minced
• 1 small onion, finely diced (any variety or 2 shallots)
• 4 scallions, finely chopped
• 1/3 cup flat leaf parsley, finely chopped
• 1/4 fresh mint leaves, finely chopped
• 1 lemon for juice
• 1/3 cup extra virgin olive oil
• 1 teaspoon sea salt
• 1/2 teaspoon freshly ground pepper

Lightly run a paring knife down each side of the main stalk on each leaf of Swiss chard. Separate out the stalk and set aside. Lightly run the knife down the remaining leaf to cut it in half lengthwise. Then, depending on the size of the leaf cut two or three segments from each half leaf. Set aside.

Add the segments by handfuls into the pot of boiling salted water. Submerge with tongs and remove almost at once. You only want to blanch the leaves. not wilt them. Immediately plunge the segments into a bowl of iced water. Remove and drain on paper towels.

Prepare the stuffing: Add the rice to a large bowl.

Run a knife through the 1/2 cup soaked and drained chickpeas, for a coarse chop. Uncooked chickpeas should have been soaked overnight in a large bowl with about 1/4 teaspoon baking soda, to remove any acidity in the peas. Drain the peas in the morning. Keep refrigerated.

Add the chopped chickpeas to the bowl.

Add the finely minced garlic and finely chopped onion.

Add the finely chopped scallions, parsley and mint leaves.

Squeeze a fresh lemon over the mixture for the juice.

Add the extra virgin olive oil. Season with sea salt and pepper.

Mix well using your hands.

Prepare the stuffed Swiss chard. Spread out the leaves, leaf side down and vein side up.

Depending on the size of the segment, place 1/2 – 1 teaspoon chickpea stuffing close to the base of the segment. Take a little of the segment below the stuffing and gently pull over the stuffing dollop to start the roll. Roll once. Fold in the sides and continue rolling up. Do not roll the leaf segment too loosely or too tightly. Continue to make rolls with all the leaf segments. Do not over-stuff or under-stuff.

Place unblanched Swiss chard leaves into the bottom of a large pot to protect the rolls and keep them from burning. Layer the rolls on top of this, in a horizontal row, followed by a vertical row. The alternating rows are a crisscross. Continue layering and alternating the direction of the rolls. Pack them in tightly next to each other.

Place a shallow dish or bowl over the layered Swiss chard rolls. The bowl or dish should be large enough to cover most of the rolls and should be ovenproof to withstand the heat.

To cook the rolls you will need:

• A large container of cold water
• 1 lemon
• 4 to 5 garlic cloves, minced finely and crushed
• 1 teaspoon sea salt

Mix these ingredients well and pour over the dish, while you hold it down gently. The water mixture should rise enough to cover most of the dish, leaving the base exposed. Leave the dish on the rolls and cover the pot with a lid.

Bring the temperature to high and bring the water to a boil. Turn the heat down to medium/medium-low until almost all the water is absorbed. Turn off the heat.

Using tongs, remove a roll and taste test for doneness. The leaves should be tender and the center al dente. Do not overcook. Allow the leaves to stay in the pot until serving.

With tongs, remove the rolls from the pot onto a large dish. Garnish with lemon slices if desired. You may also squeeze fresh lemon juice over the rolls.

Remove the ends and any imperfections from the stalks. Cut widthwise into ½ to 1 inch slices. Place the slices into the pot of boiling salted water and allow to cook until just tender to the taste. Remove from the hot water when cooked, and add immediately to the bowl of iced water. Remove from water and drain on paper towels. Then transfer to a bowl.

Prepare the Classic Arabic Dressing for the salata:

• 3 garlic cloves, finely minced
• 1/3 cup extra virgin olive oil
• 1 lemon
• 1/2 to 1 teaspoon sea salt
• 1/4 to 1/2 teaspoon freshly ground pepper

Crush the minced garlic cloves together with the olive oil. Pour over the stalks. Squeeze the juice of one lemon onto the stalks, toss well, and season with the salt and pepper. Chill before serving. Garnish the salata with lemon slices if you wish.

• 5 cups uncooked dried chickpeas, soaked and drained
• Large pot of water
• 3 Persian cucumbers, peeled on one side and finely chopped
• 5 radishes, sliced thinly
• 3 scallions, finely chopped
• 1/4 cup fresh mint leaves, coarsely chopped
• 1/3 cup flat leaf parsley, coarsely chopped
• Classic Arabic Dressing
• Cherry tomatoes (optional)

Add the chickpeas to a large pot of water and bring to a boil. Simmer gently until the chickpeas are just tender with some crunch. Do not overcook. Drain and allow to cool or refrigerate.

Place the 5 cups of cooked chickpeas and all the minced and sliced vegetables and herbs into a large bowl.

Prepare the Classic Arabic Dressing as described previously. Toss well with the vegetables. You may garnish the outer edges of the salata with cherry tomatoes prior to serving.

• 1 1/4 cups clarified butter (You will need 1lb. unsalted butter to prepare this. )
• 5 cups coarse Semolina grain (NOT flour)
• 1 cup white granulated sugar
• 1 1/4 cups Laban (Homemade Lebanese yogurt) or plain Greek yogurt
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 2 Tablespoons tahini (sesame seed paste)
• 1/4 cup blanched almonds
• Orange blossom syrup (see recipe below)

Clarify the butter. Place 1 lb. unsalted butter in a pan. Stir as you raise heat to high until foam starts to form. Lower the heat to medium/medium-low. With a wooden spoon, skim the foam off the butter. Do not allow the butter to brown. As soon as you have skimmed it, pour the clarified butter in a clean bowl, being careful not to include the sediment of milk solids and salt in the bottom of the pan. Set aside to cool.

Place 5 cups of coarse semolina grain (NOT flour) into a large bowl. Add the granulated sugar. Mix well with fingers.

Pour in the clarified butter.

In another bowl place the 1 1/4 cups laban. To this add baking powder and baking soda. Mix with a spoon until it becomes foamy and bubbly. Allow to rise for a few minutes.

Using your fingers, mix the clarified butter into the grain/sugar mixture very well. Create a well in the center.

The yogurt should now be ready. It should look somewhat fluffy and you should be able to see some bubbles on the surface. Pour the yogurt into the well in the semolina mixture. Be sure to use all the yogurt in the bowl. Mix well with your hands. The mixture should be moist, and squishy, loose and airy.

Grease the sides and bottom of a baking dish (approximately 8 x 11 x 3 inches) with the tahini.

Form the semolina mixture into a ball that you can pick up with your hands. Place in the center of your baking dish and gently spread the dough out evenly to the sides and corners of the dish. Pat down evenly.

With the backside of a paring knife, create a diamond pattern on the top of the dough. Gently score vertical lines first, and then diagonal lines. Do not cut through.

Using the blanched almonds, place one almond in the center of each diamond. Lightly press down. Almond is “louz” in Lebanese.

Place pan into an oven preheated 370* Fahrenheit and bake for 27-30 minutes, until the Harissa is a golden brown. Keep an eye on it….do not over bake.

While this is baking, prepare the Attar bi Mazahar.

• 6 cups granulated white sugar
• 3 cups cold water
• 1/2 lemon for juice
• 2 Tablespoons orange blossom water

Mix the sugar, water and lemon juice in a large pot. Bring to a boil and then lower heat to a simmer for approximately 20 minutes, until it becomes thick and syrupy.

The syrup is ready when a drop of it forms a light film between two fingers and it feels slightly tacky/sticky. Turn off the heat. Add the orange blossom water and mix well.

As soon as the Harissa is removed from the oven, ladle 3-4 ladles of the orange blossom syrup onto the top of the Harissa. With a paring knife, cut through (gently and in small chops) on the scored diamond lines. With the paring knife, gently remove one of the corner diamonds. Then gently remove the others using the knife. Transfer to a plate. Traditionally this dessert is served hot or warm, but you may also serve it cold.

• 6 cups granulated white sugar
• 3 cups cold water
• 1/2 lemon for juice
• 2 Tablespoons orange blossom water

Mix the sugar, water and lemon juice in a large pot. Bring to a boil and then lower heat to a simmer for approximately 20 minutes, until it becomes thick and syrupy.

The syrup is ready when a drop of it forms a light film between two fingers and it feels slightly tacky/sticky. Turn off the heat. Add the orange blossom water and mix well.

As soon as the Harissa is removed from the oven, ladle 3-4 ladles of the orange blossom syrup onto the top of the Harissa. With a paring knife, cut through (gently and in small chops) on the scored diamond lines. With the paring knife, gently remove one of the corner diamonds. Then gently remove the others using the knife. Transfer to a plate. Traditionally this dessert is served hot or warm, but you may also serve it cold.

• 1/2 cup whole milk
• 1 lb. fresh mozzarella cheese, thinly sliced
• 1/2 cup coarse semolina grain (NOT flour)
• 3 cups orange blossom syrup (see above)
• Slivered almonds and chopped walnuts

Pour the milk into a pan. Heat on low and stir.

Slice the mozzarella cheese into thin slices. Add to the milk and gently stir to melt the cheese.

Using your hand, sprinkle the semolina grain onto the cheese/milk mixture. Stir as you go. Continue with all the grain, and stir and heat until thickened.

Turn off the heat and immediately transfer to a large clean plate. Spread evenly. Allow to cool.

Ladle 3 cups of the warm orange blossom syrup into a bowl.

When the cheese/semolina is cool enough to handle easily, tear off small segments with your fingers. These should be approximately 2×2 inches or 3×3 inches. Put these pieces into the bowl of orange blossom syrup. Allow to set for a while to soak up the syrup. Heltil bil Jibneh is traditionally served hot or warm, but may also be served cold.

After the some of the syrup is absorbed, transfer all the cheese/semolina and syrup to a serving bowl. Serve with slivered almonds and/or chopped walnuts as a garnish.

• 1 cup dried chickpeas, soaked and drained
• 1/2 cup dried small, split and peeled fava beans *
• 2 pinches baking soda
• 5 garlic cloves, peeled
• 1 medium yellow onion, peeled
• 1 1/2 teaspoons cumin spice
• 1 1/2 teaspoons coriander
• 1 1/2 teaspoons paprika
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon crushed red pepper flakes
• 1 1/2 teaspoons sea salt
• 1 teaspoon freshly ground pepper

*If you cannot obtain the small, split peeled fava beans, use 1/3 cup of the large beans, called broad beans. After soaking these, you must peel them.

Place the dried chickpeas in a large bowl and fill with water. Add a pinch of baking soda. Do the same (water and baking soda) in another bowl for the dried fava beans. Soak overnight. The baking soda reduces any bitterness from the beans. The following morning, drain the peas and beans and allow to dry on paper towels. You do not want a lot of moisture in the peas and beans when you make falafel. One cup dried chickpeas will yield two cups of chickpeas after soaking. One-half cup dried fava beans will yield one cup of fava beans after soaking.

Add the garlic cloves to a food processor. Cut the peeled onion into wedges and add to the food processor. Mince well together.

Add the soaked, drained chickpeas (1 dried cup = 2 soaked cups) and the soaked , drained fava beans (1/2 cup dried beans = 1 cup soaked beans) to the food processor. Grind and continuously push the peas/beans down so that they grind evenly. You want a grain like consistency, NOT a paste.

Transfer all the mixture to a large clean bowl and add the spices. Mix well using a spatula. The consistency should be loose and grain-like, but should stick together when you squeeze some of the mixture. Set aside for frying. Meanwhile you can prepare the Tahini Sauce.

• 2 garlic cloves, peeled
• 1 cup Tahini paste (sesame seed paste)
• 1/3 cup cold water
• 3- 4 lemons
• 1/2 teaspoon sea salt
• OPTIONAL: Mint leaves, finely minced and/or flat leaf parsley, finely minced

Add the peeled garlic cloves to a food processor and mince.

Stir the Tahini paste well to incorporate the oil and paste together. Measure out one cup of the paste. Add to the minced garlic in the food processor.

Add cold water. Mix together well by food processing.

Cut lemons in half. Use either 3 or 4, depending on their juiciness. Either squeeze directly into the food processor mixture or use the juicer, if your food processor has this feature.

Add the sea salt and mix again. Stir the mixture a few times between processing to incorporate any paste that has settled to the bottom. The sauce should be fluid but not too thin and very runny, and not so thick that it is gloppy.

Refrigerate and set aside. You may also add fresh mint leaves and/or fresh parsley leaves, if you wish to the Tahini sauce.

• 4 large turnips, washed
• 3 Tablespoons sea salt or more
• 3 fresh beets, washed
• Garlic cloves
• 1 teaspoon pickling salt/pickling jar
• Warm water
• White wine vinegar

Remove the bottoms, tops and any imperfections from the turnips. Cut in half widthwise and then into 1/2 inch wedges.

Place the turnips in a colander over a bowl. Sprinkle with the sea salt. Mix well by hand. Allow to set for approximately 2 hours to minimize bitterness. Do this in batches if necessary and allow 3 Tablespoons salt per batch.

Remove the bottoms, tops and any imperfections from the beets. Cut in half widthwise and then into 1/2 inch wedges.

Peel several cloves of garlic.

Start to layer the turnip wedges, beet wedges and garlic cloves in a pickling jar. Sprinkle the top of the layers with 1 teaspoon pickling salt.

Mix warm water and white wine vinegar in a 2 to 1 ratio. Fill each jar to the top with the water/vinegar mixture.

Place a seal on each jar and secure the lid. Set in a cool, dry place for approximately two weeks for the vegetables to pickle.

• 1/4 teaspoon saffron threads
• 2 cups hot water
• 1 large yellow or Vidalia onion
• Extra virgin olive oil
• 2 cups long grain rice
• Sea salt
• 2 cups seafood stock
• 12 ounces or so fresh salmon
• 1/2 teaspoon white pepper
• A handful each of whole walnuts, whole almonds, slivered almonds, Marcona almonds and Pine nuts (snobar)
• 1 Tablespoon butter
• 1/2 lemon for juice

Add the saffron threads to the hot water. Allow to steep for 2 hours or so. Saffron threads are derived from the crocus flower. When steeped in hot water, the amber color and flavor are released. Saffron is expensive. You may substitute turmeric; it will lend the rice the same color but not the same flavor.

Peel and cut off the ends of the onion. Finely dice.

Heat a large pot. Add 1/4 cup extra virgin olive oil to a large pot. Do not overdo the oil. You do not want the rice to be oily and the salmon will add some oil of its own to the dish.

Add the diced onions and stir to a translucent and caramel color.

Add the long grain rice. You may use another variety of rice if you wish. Stir for approximately 30 seconds to toast the rice. Add 1 teaspoon sea salt and stir again.

Strain and save the saffron threads from the hot water. Add the water to the onion/rice mixture in the pot. Grind the threads to a paste using a marble mortar and pestle. Do not use wooden utensils for the grinding. The saffron will stain the wood and the wood will take on the flavor of the saffron. Scoop out all the paste and add to the pot.

Add 2 cups seafood stock and stir well. You may substitute water, but the flavor is much better with the stock. Cover and allow the rice to cook on low to medium heat until the liquids are just absorbed. Do not overcook and dry the rice. When the rice is done, remove from heat and cover to stay warm until serving.

Meanwhile, prepare the salmon. You may substitute a firm white fish, red snapper, or sea bass. Season with 1 teaspoon sea salt and 1/2 teaspoon white pepper. Drizzle lightly with 1 Tablespoon extra virgin olive oil.

Heat a grill on the stovetop. Place the fish on a large piece of aluminum foil. Cover with another piece of foil. Seal and fold all the edges to create a rectangular pocket. This will allow the fish to steam as it cooks.

Meanwhile, prepare the nuts. Heat a saute pan and add 2 Tablespoons olive oil. Add a handful of each of the nuts to a saute pan. Stir to toast the nuts. Add 1/2 teaspoon sea salt. This takes only a minute or so….do not over toast the nuts. Transfer immediately to a clean bowl.

Check the salmon. When done, remove from the foil carefully and transfer to a clean plate. Set aside to cool.

You will have some seafood stock remaining that was not used earlier in the recipe. This is used to prepare a Stock Sauce for the Sayadeyeh. Heat the stock to medium and allow to simmer down to thicken. Add 1 Tablespoon butter, the juice of 1/2 lemon and 1/2 teaspoon sea salt. Stir and simmer. Check for taste. Keep warm and transfer to a serving bowl when ready to serve the Sayadeyeh.

To serve the Sayadeyeh: Transfer rice to a large platter. Flake the cooled salmon over the top of the rice. Arrange the toasted nuts around the outside of the rice and on the top. Serve along with the stock sauce.

• 1 fresh white fish fillet, preferably haddock or cod
• Sea salt
• White pepper
• Extra virgin olive oil
• 1 cup finely diced Vidalia onion
• 1 cup white wine
• 8 cups cold water
• Fresh flat leaf parsley
• Fresh thyme sprigs
• Whole black peppercorns

Season the fish fillet with sea salt and white pepper. Add olive oil to a hot large stockpot to coat the bottom. When the oil is smoking slightly add the fish and sear on both sides.

Add the cup of finely diced onion and stir until the onion is softened and translucent.

Add the white wine. Stir and simmer.

Add the cold water, a large bunch of flat leaf parsley, a medium bunch of thyme sprigs and the whole black peppercorns.

Cover and bring to a boil. Skim the top and lower heat to a simmer for 35-45 minutes.

Strain the stock being sure to press down on the fish and aromatics to squeeze out all the flavors.

Set aside for use.

• 1 large bunch watercress
• Radishes
• Toum

Trim the stems from the watercress. Arrange on opposite sides of a large platter.

Trim the tops from the radishes. Cut in half lengthwise. Arrange on the two empty sides of the platter.

Prepare the Toum (traditional garlic dipping sauce) and pour into a small bowl placed in the center of the platter. Garnish with a small bunch of lemon thyme.

• 1 whole head garlic
• 1 cup extra virgin olive oil
• Juice of 1 lemon
• 1 teaspoon sea salt
• Fresh lemon thyme

Peel and separate the cloves from the head of garlic. Mash finely.

Add the extra virgin olive oil, the juice of one lemon and the sea salt.

Remove the leaves from a handful of lemon thyme, by running your fingers down the stems. Add the leaves and blend well.

Ladle into the bowl in the center of the platter of watercress salad. Garnish the Toum with a sprig of lemon thyme.

• 1 large Vidalia onion
• 1/3 cup flat leaf parsley
• 2 lb. fresh ground lamb meat
• 1 1/2 teaspoons sea salt
• 1/2 teaspoon freshly ground pepper
• 1 teaspoon all spice
• Soaked wooden skewers
• Extra virgin olive oil
• Pita bread loaves

Peel and wedge the Vidalia onion. Place into a food processor.

Use a large bunch of fresh flat leaf parsley leaves to make 1/3 cup, when minced. Add the whole parsley leaves to the food processor. Mince the onions and parsley well.

Scrape down the sides of the food processor and add the lamb. Add the salt, pepper and all spice. Finely grind all of it in the food processor. Push the meat down and grind again to incorporate all the ingredients and for a smooth texture.

Transfer to a clean bowl.

Lightly oil your hands with the olive oil. Take a portion of the mixture and form into a somewhat flattened roll by rolling and tossing between your hands. You can make these any size you wish. For appetizers or for pita sandwiches. The larger size that is used in a pita sandwich is true street food.

Pierce the soaked skewer through the Kafta roll, and allow about an inch of skewer to stick out from the top of the meat roll. Gently squeeze the meat to the stick. Set aside as you finish making all the Kafta Kabobs.

Heat a grill on your stovetop and drizzle generously with olive oil. Squeeze the meat again to the stick before setting on the grill. Leave a small space between each Kabob. Grill 4-5 minutes on each side. Do not over grill. You can also broil in a preheated 450* Fahrenheit oven for 10-12 minutes, turning them halfway through.

Remove from the grill or oven and place on a plate. Cover these with 3 large pita loaves to soak up the juices and to keep warm. Meanwhile prepare the tasty vegetable toppers.

• 1 lb fresh fava beans (also known as broad beans)
• A large pot of hot boiling water, salted
• A large bowl of ice water
• Extra virgin olive oil
• 1 lemon, for juice
• Sea salt

Run your fingers along the seam of the bean pod to open. Remove the green beans and discard the pods.

Place the green beans in a pot of hot boiling water with the lid off.

When the beans are just tender, strain from the water and plunge into the bowl of ice water.

Remove from the cold water and drain. Remove the skin from each bean by gently pinching the end of the bean and allowing the bean to slip out of its skin.  Discard the skins.

Transfer the beans to a clean bowl.  Season with extra virgin olive oil, the juice of one lemon and sea salt.