2 large tomatoes, cut into 1-inch
pieces
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
Directions
1. Preheat grill to high.
2. Whisk olives, vinegar, capers and
1
/
8
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-
ing
1
/
8
teaspoon pepper. Grill the
salmon until cooked through,
4 to 5 minutes per side.
Stuffed Zucchini
By Fadi Farhan
Ingredients
¼ cup basmati rice
2 cups tomato puree, divided
1 teaspoon dried mint
½ teaspoon salt
1
/
8
teaspoon black pepper
2 pounds small zucchini
½ teaspoon salt
1 teaspoon minced garlic
1 tablespoon lemon juice
Directions
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
mixture.
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
rounds.
Lentil Rice
By Fadi Farhan
Ingredients
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
Directions
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.
Baklava
By Fadi Farhan
Ingredients
1 cup unsalted butter
16 ounce package phyllo sheets
2 cups chopped pecans
1 ½ cups water
1
/
3
cup white sugar
1 cinnamon stick
1 cup honey
Directions
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
minutes.
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.
5
6
7
Spring 2013
|
HALAL CONSUMER
23
I...,13,14,15,16,17,18,19,20,21,22 24,25,26,27,28,29,30,31,32,33,...46