RECIPES | farm

Zucchini Kibbeh
Yield: serves 4 Prep Time: 25 minutes Cook Time: 30 min
Ingredients:
2 cups mashed zucchini
2 cups of soaked fine bulgur (cracked wheat)
1 cup whole wheat (or gluten free) flour
1 small finely diced onion
1 tsp marjoram (dried or fresh)
1 tsp allspice
½ tsp turmeric
½ tsp paprika
½ tsp cinnamon
1 tbsp fresh chopped basil
1 tsp dried mint
1 tbsp fresh or dried parsley
Salt
2 tsp canola oil
For the filling: 2 tsp canola oil, 3 large onions (diced), a handful of pinenuts, ½ tsp black pepper, ½ tsp
lemon juice
Directions:
1.Peel zucchini and cut into small pieces. Boil for around 10-15 minutes until soft enough to be mashed. After the zucchini pieces have boiled, drain them and keep them in strainer with another container under them to collect the excess water. Refrigerate for a few hours (or overnight).
2.To prepare the pinenut-lemon filling , chop the onion into thin strips, sauté until transparent, add in
the pine nuts and stir fry for another 2-3 minutes until the onion becomes golden. Add in the spices and drizzle in the lemon juice.
3. Mash the strained zucchini pieces, adding all the other ingredients. Knead the mixture, adding flour when necessary.
4. Lightly grease a deep dish baking pan, and spread half the zucchini mix onto it. Spoon the filling on top. Cover by spreading the remaining zucchini mix, and smooth the surface of the kibbeh
6. Using a knife, carve through the kibbeh diamond-shaped lines, spray in another 2 tsp of canola oil, and bake in the oven for around 25-30 minutes at 180 degrees

Lubee (Syrian String Beans)

Ingredients:

1 lb. string beans

3 cloves garlic, minced

1½ cups onion, sliced

4 tbsp olive oil

1 teaspoon cumin

1 teaspoon cinnamon

Pepper to taste

I can diced tomatoes

Optional ½ lb. stew meat or diced ham

Directions:

Lightly brown onions and garlic in oil in a stock pot. (Meat can be added here if desired and cooked until cooked through.) Add the rest of the ingredients and bring to a boil, then cover and simmer slowly till green beans (and meat if used are tender), about 40-45 minutes. Stir a couple of times. Season to taste and serve warm.

Summer Squash Casserole

Yield: Serves 4 Prep Time: 10 minutes Cook Time: 20 mins

Ingredients:

2 yellow squash, sliced thinly

1 clove garlic

olive oil

sharp cheddar cheese

bread crumbs

salt and pepper to taste

Directions:

Saute garlic in olive oil over medium heat. Add squash slices and cook until tender but not all the way done. Line a casserole dish with squash slices and garlic mixture. Add a thin layer of shredded cheese. Continue layering until all squash is used. Layer top of casserole with cheese and bread crumbs and bake until squash is soft and the top is beginning to brown.

Baba Ganoush (Syrian Eggplant Dip)
Ingredients:
2-3 tadifi eggplant (~3 lbs)
1/3 cup tahini
2-3 tbsp olive oil
2 cloves garlic
1/2 cup lemon juice
salt and pepper to taste
Directions:
1. Preheat the oven to 450°F. Rub the outside of the eggplants with olive oil and place them in a roasting
plan. Roast the eggplant until the skin has charred and the interior is tender, 15 to 20 minutes. Let cool.
2. Peel and seed the cooled eggplant, roughly chop the flesh, and then transfer it to the bowl of a food
processor or blender.
3. Into the processor bowl add the tahini, garlic, lemon juice, some salt and pepper to taste, and a few
teaspoons of cold water. Process the mixture to a coarse paste, adding a bit more water as needed to allow
the mixture to blend.
4. Adjust the seasoning with salt and pepper to taste and serve.