"Recipes from the Chef's Kitchen"

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Saints Peter & Paul Antiochian
Orthodox Christian Church

10620 River Rd.
Potomac, Maryland
301-765-3400

http://www.peterpaulpotomac.org
 

Rida Boulos - Co Chair



Tabouli Salad

Ingredients:
1)   1 cup fine cracked bulgar (#1) wheat
2)   cup olive oil
3)   cup lemon juice
4)   2 bunches parsley, finely chopped
5)   1 cup fresh mint, finely chopped or cup dried mint
6)   1 small onion - diced
7)   Salt and pepper, to taste
8)   3 large tomatoes, finely chopped
9)   Romaine lettuce leaves, for decoration


Preparation:
1)   Rinse and drain bulgar 3 times.
2)   Let it rest for 20 minutes.
3)   Squeeze out any excess water.
4)   Place all ingredients but tomatoes together in a bowl.
5)   Add tomatoes before serving.
6)   Decorate and use Romaine lettuce to scoop the Tabouli Salad up.




Stuffed Grape Leaves

Ingredients:
1)   1 large jar grape leaves   
2)   1 pounds ground beef or lean lamb
3)   1 cup long grain rice
4)   1 teaspoon freshly ground pepper
5)   2 tablespoons rendered butter
6)   2 to 3 cups of water, to cover in pot
7)   Salt and pepper to taste
8)   cup lemon


Preparation:
1)   Rinse grape leaves a few times in hot water to remove brine.   
2)   Cut off stems. 
3)   Combine meat, rice, salt, pepper and butter.
4)   Mix together lightly.
5)   Lay leaf flat, dull side up.
6)   Place 1 tablespoon of filling near the stem area.
7)   Roll once, fold in sides.
8)   Continue rolling until completely finished.
9)   Place grape leaves in pot going in one direction.
10) Alternate directions of each layer.
11) Place an inverted plate on top and cover with water.
12) Heat, uncovered, to boiling.
13) Cover, simmer for 45 minutes.
14) Remove plate, add lemon juice and cook for 15 additional minutes
..   



Ghraybi (Butter Cookies)

Ingredients:
1)   2 cups rendered butter
2)   2 cups granulated sugar
3)   2 tablespoons orange blossom flavoring
4)   4 cups all- purpose flour
5)   cup almond slivered


Preparation:
1)   Cream butter, sugar and orange blossom together with an electric mixer until fluffy.
2)   Add flour, working dough with hands until it becomes soft.
3)   Pinch off balls of dough (about 1 inch thick); place on ungreased cookie sheet, press
       down ball with thumb and push a almond sliver into cookie.
4)   Bake 275 degrees for 20 minutes on bottom rack, then 20 minutes on top of rack.
5)   Leave on tray to cool




Yogurt and Cucumber Salad

Ingredients:
1)   1 cucumber peeled and diced
2)   2 cups yogurt
3)   1 large garlic clove, crushed
4)   teaspoon salt
5)   2 teaspoons dried mint

Preparation:
1)   Peel and dice cucumber.
2)   Place on paper towel to remove excess moisture.
3)   Place cucumber in bowl, crushed garlic, salt and dried mint.
4)   Add yogurt.
5)   Refrigerate for 1 hour and serve.




Good Eating!!!