Experience the Magic of Phyllo Class

Course: HI06022
Please call to register or email at:
aceonline@fcps.edu
703-658-1222

Eastern Mediterranean Cuisine Class

Course #

HI06016

Please call to register or email at:
aceonline@fcps.edu
703-658-1222

Summer Cooking Classes

Please call to register or email at:
aceonline@fcps.edu

703-658-1222

HI06016
Eastern Mediterranean Cuisine

HI06022
Experience the Magic of Phyllo

HI06035
Stuffed Vegetables

Eggplant with Tomatoes

1 large eggplant sliced
1 large onion sliced
1 tomato sliced
1 green pepper sliced (optional)
1 8 oz can tomato sauce
1 tsp salt
1/3 cup olive oil
1 tsp Arabic spices (combination of cinnamon, allspice, black pepper)
1 cup water
Place the sliced eggplants in the colander and sprinkle salt over them. Leave them in the sink to drain for 45mins.
Remove the eggplants from the colander. Place in a bowl and drizzle some olive oil on them. Arrange them on a baking sheet and place them under the broiler for 7 minutes. Broil them on both sides.
Sauté the onion in a pan and add the green pepper and sliced tomatoes. Add water and simmer for 10 minutes. Arrange the eggplant slices over the vegetables. Pour the tomato sauce over the eggplant. Sprinkle salt and spices. Bring to boil; reduce heat and leave to simmer for 20 minutes. Check if it needs more water or salt.
Serve it with plain white rice.

Lentils with Rice

We usually cook this recipe with brown or green lentils. I have used black lentils in this recipe. You can use leftover rice with noodles for this recipe too.
1 cup boiled lentils
2 cups cooked rice
1 large onion chopped
½ cup scallions chopped
2 tbs. olive oil
1tbs vegetable oil
½ tsp salt
1/tsp (combination of black pepper, cinnamon & allspice)

In none stick pan, sauté the onions in oil until translucent. Add the scallions, rice and lentils and mix together. Sprinkle the spices and salt and toss the mixture in the pan to blend all the flavors together.
Reduce the heat to low and leave it to simmer for 15 minutes.
Serve it with salads, fish or chicken.

Eggplant with Meatballs

1 eggplant sliced
1 green pepper sliced
1 onion sliced
2 cloves garlic
1 8 0z diced tomatoes
1/3 cup vegetable oil
1 pound lean ground beef or lamb
½ tsp salt
½ tsp Arabic spice (combination of cinnamon, allspice, black pepper)
Place the eggplant in the colander and sprinkle 1/2tsp of salt on it. Leave it to drain for 30 minutes.
Combine the meat with chopped garlic, salt and spices. Make small patties, 1 inch in diameter and place them in a nonstick pan and sauté them in 1 tbs. oil on both sides. Pour the diced tomatoes over it and leave it to simmer in the sauce for 5 minutes.
Dry the eggplants and sauté them in oil on both sides.
Place the sliced onions and green peppers in a deep pan. Place the eggplant on top. Arrange the meat
patties on top of the eggplants, and pour the sauce over the vegetables.
Bring to boil, and reduce the heat to medium. Simmer for 20 minutes until the vegetables are cooked well.
Serve with plain white rice.

Green Beans-Fasulia bil Zeit

1 pound frozen or fresh green beans

1 medium onion sliced

1 8oz diced tomatoes or one chopped tomato

1 /2 cup tomato sauce

1 tsp salt

1/2 tsp Arabic Spice(cinnamon,black pepper,allspice)

1/3 cup olive oil

1 1/2 cup water

Saute the onions in olive oil in a pan. Add the diced tomato and simmer for 5 minutes. Add the green beans and the rest of the ingredients. When it starts to boil, reduce the heat and leave it to simmer for 20 minutes until the green beans are cooked.

Serve with rice.

You can cook this recipe with stewing beef or lamb. First you cook the meat for 45-60 minutes. When the meat becomes tender, add the onions and follow the above recipe. This will be a main meal served with rice.