Kibbeh Nayheh, Grape Leaves, Hummus, Pita, Labne, Radish, Olives, Pickles

From the hills of Lebanon,
Ellis Island they landed upon.

My family loves the American way,
But traditions from home will always stay.

Welcomed with a warm “ahlaine,”
Eat with gusto say, “sahtain.”

Mezze is the meal of choice,
At gatherings where we rejoice.

So when I saw this month’s DC,
My heart did jump I felt such glee.

Ask me what I like to eat,
Tabbouleh, olives, pies of meat.

Kibbeh raw or baked or fried,
Have some if you’ve never tried.

Labne, almonds, grape leaves too,
Falafel, radish, arak brew.

Minty, crispy, cold fattoush,
I just like to say “Ganoush.”

Pita bread to wrap and dip,
We even make it in a chip.

So thankful I am to be able,
To share with you food from my table.

A nod to my great family,
For passing these dishes down to me.

Thank you to Michele from VeggieNumNums for this great challenge. Hummus is something I make weekly so not much of a challenge but I’ve never made pita bread before. I found that it is not only easy, but so much better home-made. Try it!!

PITA BREAD RECIPE courtesy of Michele and adapted from Flatbreads & Flavors by Jeffrey Alford and Naomi Duguid
2 teaspoons regular dry yeast (.43 ounces/12.1 grams)
2.5 cups lukewarm water (21 ounces/591 grams)
5-6 cups all-purpose flour (may use a combination of 50% whole wheat and 50% all-purpose, or a combination of alternative flours for gluten free pita) (17.5 -21 ounces/497-596 grams)
1 tablespoon table salt (.50 ounces/15 grams)
2 tablespoons olive oil (.95 ounces/29 ml)

Directions:
1. In a large bread bowl, sprinkle the yeast over the warm water. Stir to dissolve. Stir in 3 cups flour, a cup at a time, and then stir 100 times, about 1 minute, in the same direction to activate the gluten. Let this sponge rest for at least 10 minutes, or as long as 2 hours.
2. Sprinkle the salt over the sponge and stir in the olive oil. Mix well. Add more flour, a cup at a time, until the dough is too stiff to stir. Turn it out onto a lightly floured surface and knead for 8 to 10 minutes, until smooth and elastic. Rinse out the bowl, dry, and lightly oil. Return the dough to the bowl and cover with plastic wrap. Let rise until at least doubled in size, approximately 1 1/2 hours.
3. Place a pizza stone, or two small baking sheets, on the bottom rack of your oven, leaving a 1-inch gap all around between the stone or sheets and the oven walls to allow heat to circulate. Preheat the oven to 450F (230C).
4. Gently punch down the dough. Divide the dough in half, and then set half aside, covered, while you work with the rest. Divide the other half into 8 equal pieces and flatten each piece with lightly floured hands. Roll out each piece to a circle 8 to 9 inches in diameter and less than 1/4 inch thick. Keep the rolled-out breads covered until ready to bake, but do not stack.
5. Place 2 breads, or more if your oven is large enough, on the stone or baking sheets, and bake for 2 to 3 minutes, or until each bread has gone into a full balloon. If for some reason your bread doesn’t puff up, don’t worry it should still taste delicious. Wrap the baked breads together in a large kitchen towel to keep them warm and soft while you bake the remaining rolled-out breads. Then repeat with the rest of the dough.

Stuffed Grape Leaves with Hummus

I often wonder of the vine,
That grows the grapes that make the wine.

Around the world we share this juice,
It tastes so good. It makes us loose.

Of this drink I do partake,
But wake up with a great headache.

To shun this vitis all together,
Would make me sad, under the weather.

So I don’t remain dejected,
To this stem I stay connected.

Outside I go, roll up my sleeves,
Get right down and pick the leaves.

Not for display or pretty bouquet,
These go on my dinner tray.

I would not mind to eat alone,
But before you judge or throw a stone,
Try one stuffed with meat and rice,
You might think it tastes quite nice.

Soaked in a bath of lemony stock,
A little tart but it won’t shock.

There really is no good excuse
Grab one, dip it in hummus.

No longer will you be polite,
For them you will gladly fight.

And you will find out just like I,
Both  fruit and leaf can make you high.

RECIPE FOR STUFFED GRAPE LEAVES

100 fresh grape leaves or 2 jars of grape leaves

1 1/2 lbs. ground top sirloin

1 1/2 cups rice

1 medium sized onion (quartered)

1 cup fresh mint leaves, washed/dried & loosely packed

3 Yukon Gold Potatoes, sliced rounds 1/4 inch thick

2 garlic cloves, whole

1/4 red chile pepper

1 TBSP allspice

1 TBSP kosher salt

2 TBSP Butter, cut in small pieces

2 TBSP Extra Virgin Olive Oil

2 tsp black pepper

1/2 cup lemon juice

3 1/2 cups chicken stock

In a food processor, add the onion, mint and red chile pepper. Mix until pureed.  Place meat in a large mixing bowl.  Add the pureed mixture, uncooked rice, allspice, salt and pepper.  Mix well (preferably by hand.)  Place in refrigerator.

For fresh grape leaves, give them a rinse in cold water and pat dry.  Cut off all stems.  For jarred grape leaves, soak them in cold water for ten minutes.  Drain the water and soak again for another ten minutes.  Take them out of the water and pat dry.  Cut off all stems.

Take the meat mixture out of the refrigerator.  Lay a leaf in front of you, vein side up so that the shiny part of the leaf is on the bottom.  Put about one tablespoon of meat at the stem part of the leaf.  Roll the bottom part of the leaf up to encase the filling.  Next, fold in the sides of the leaf.  Finish it off by rolling upward. (See photos below)

Once the leaves have been rolled, add the olive oil to the bottom of the pot. Line the bottom with the sliced potatoes and add a pinch of salt. Then start layering the leaves on top of the potatoes, starting from the outside and working your way inward. Once you have completed one layer, begin another on top.

When the grape leaves are all in the pot, add the chicken stock, lemon juice, whole garlic cloves and butter. Place a plate, face down, on top of the grape leaves to keep them from unwrapping while they cook. Cover the pot and bring to a boil. Once the liquid is boiling, bring the heat down to low and simmer for 45 minutes. Let stand for another fifteen. There should still be a little liquid at the bottom of the pot. Pour it over the leaves once they have been served, or sop it up with a piece of pita bread!

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