2 large tomatoes, cut into 1-inch
1 medium cucumber, peeled (if
desired), seeded and cut into
1-inch pieces
¼ cup thinly sliced red onion
¼ cup thinly sliced fresh basil
1 pound center-cut salmon, skinned
and cut into 4 portions
½ teaspoon salt
1. Preheat grill to high.
2. Whisk olives, vinegar, capers and
teaspoon pepper in a large bowl.
Slowly whisk in oil until combined.
Add bread, tomatoes, cucumber,
onion and basil.
3. Oil the grill rack. Season both sides
of salmon with salt and the remain-
teaspoon pepper. Grill the
salmon until cooked through,
4 to 5 minutes per side.
Stuffed Zucchini
By Fadi Farhan
¼ cup basmati rice
2 cups tomato puree, divided
1 teaspoon dried mint
½ teaspoon salt
teaspoon black pepper
2 pounds small zucchini
½ teaspoon salt
1 teaspoon minced garlic
1 tablespoon lemon juice
1. Mix together half boiled basmati
rice, 2 tablespoons tomato puree,
salt, and pepper.
2. Slice the ends off of the zucchinis
and hollow out the centers using
an apple corer. Stuff with the above
3. Stir together the remaining tomato
puree with ½ teaspoon salt in
a large skillet. Place the stuffed
zucchini into the sauce, and add
enough water to cover the zucchini.
Bring to simmer for 30 minutes.
4. Stir in the garlic, lemon juice, and
mint. Simmer an additional 15
minutes. Serve cut up in halves or
Lentil Rice
By Fadi Farhan
1 cup dry lentils, rinsed
2 teaspoon salt
1 tablespoon ground cumin
1 tablespoon garlic powder
¾ cup white basmati rice, rinsed
2 tablespoons olive oil
¼ cup vegetable oil
3 white onions, sliced
Water as needed
1. Soak the lentils in 2 ½ cups water.
In a sauce pan, add salt, cumin, and
garlic powder, simmer over low heat
until soften.
2. Add rice and olive oil. Cover the pot
and continue cooking until the len-
tils and rice are tender.
3. Heat the cooking oil in a skillet over
medium heat, add onions and fry
until brown, Add the onions to the
rice and lentil mixture. Serve hot.
By Fadi Farhan
1 cup unsalted butter
16 ounce package phyllo sheets
2 cups chopped pecans
1 ½ cups water
cup white sugar
1 cinnamon stick
1 cup honey
1. Melt the butter over low heat. Pour
2 tablespoons of the butter into the
bottom of a 9x13 inch baking pan.
2. Layer 4-6 phyllo sheets in the pan.
Sprinkle with ½ cup of pecans over
the phyllo sheets, brush generously
with the melted butter, and sprinkle
with ½ cup of pecans. Continue lay-
ering until all is used.
3. With a sharp knife, cut phyllo sheet
to form diamonds. Add remaining
butter over the filling.
4. Bake 45 to 50 minutes in the pre-
heated 350 degrees oven, until
golden brown.
5. Meanwhile, combine the sugar,
water and cinnamon stick in a
medium saucepan, and bring to boil,
stirring constantly. Simmer for 10
6. Mix in honey and remove from heat
and discard cinnamon stick.
7. Pour honey mixture over hot bak-
lava. Let it cool and serve warm.
Spring 2013
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