Ajeen Beckford Vegie Wrap Recipes

LAHM BI AJEEN

Steps:

• Preheat the oven to 500˚ F. Line a large rimless baking sheet with parchment paper. Mix the pizza sauce, finely chopped scallions, pepperoncini, 2 tablespoons pomegranate molasses, cinnamon, allspice and 1/2 teaspoon each salt and pepper in a large bowl. Set aside 1/4 cup of the sauce mixture. Add the lamb to the bowl with the remaining sauce and mix well.
• Rub the pizza dough with 1 tablespoon olive oil on the prepared baking sheet. Stretch into a large oval, about 11 by 15 inches. Prick the dough all over with a fork, then top with the meat mixture, pressing it into a thin, even layer up to the edges of the dough. Brush with the reserved sauce and sprinkle with the pine nuts.
• Bake until the meat is cooked through and the dough is dark golden brown, 10 to 12 minutes. Let cool about 5 minutes; sprinkle with the sliced scallion greens.
• Whisk the remaining 1 tablespoon each pomegranate molasses and olive oil with 2 teaspoons water in a medium bowl. Add the herbs and toss gently to coat. Cut into 8 pieces and serve with the herb salad.

AJEEN BECKFORD FALAFEL

Steps:

• Coarsely chop the chickpeas in a food processor.
• Add the garlic, parsley, chives, cumin, coriander and cayenne pepper and process for a few seconds more.
• Add the eggs, salt and flour and process briefly. Remove from the machine and chill in the refrigerator for 1 hour.
• Combine the yoghurt and lemon juice and mix well. Set aside.
• Portion the falafel into approximately 60 balls (meatball size) and deep-fat fry until crisp at 375°F Drain well and keep warm.
• To assemble: cut a pita in half or open it to form a pocket and stuff with several balls of falafel and 1oz of the shredded lettuce and diced tomato and dress with the yoghurt sauce.

AJEEN BECKFORD LAHMA BI AJEEN

Steps:

• Mix all dough ingredients well. Knead for a few moments. Set aside to rest while preparing filling. Mix all the filling ingredients. Preheat the oven to 400°F
• Since you will be preparing a large number of these, it makes sense to work on a large, clean surface. The kitchen table is perfect. Roll half the dough to 1/8 inch thickness on a clean table. Use a glass, 2-2.5 inches in diameter to cut circles of dough. Place these circles on a well oiled baking sheet. Work the remaining dough into a ball, and roll it out to cut more circles. Keep combining the circle cutouts until you have used all the dough. Place 1.5 teaspoons filling on each circle. With a fork, carefully smooth filling to the edge of the circle. It's fine for the lahma bi ajeen to touch each other in the pan, but they cannot overlap.
• Bake for about 20 minutes, or until dough is just firm but not crisp.
• Serve with tehina and soup or salad for a first course.

AJEEN BECKFORD SOUR CREAM MUFFINS

Steps:

• 1. Cream the butter and sugar until light and fluffy. Add the eggs. Beat well.
• 2. Sift the dry ingredients together.
• 3. Stir in the dry ingredients and sour cream, alternately, into the butter mixture. Stir in the vanilla.
• 4. Portion and bake at 350°F until light brown and set, approximately 20 minutes.
• 5. Allow muffins to cool briefly before removing from the pan.
• NOTE: Other fruits and nuts may be added for variety. Add approximately 4-6oz (1 cup) fresh or frozen drained fruit to the batter. Popular products are; blueberries, dried cherries/cranberries, candied fruits, pecans.
• Streusel Topping.
• 1lb 8oz.
• 8oz (250g) cake/pastry flour.
• ¼ oz cinnamon.
• 4oz (125g) brown sugar.
• 4oz (125g) sugar.
• 8oz (250g) whole butter, cold.
• 1. Combine all dry ingredients. Cut in the butter until the mixture is coarse and crumbly.
• 2. Sprinkle on top of muffins or quick breads prior to baking.
• NOTE: topping will keep for several weeks in the refrigerator.

AJEEN BECKFORD VEGIE WRAP

Steps:

• 1. Spread the tortilla with garlic yoghurt dressing.
• 2. Arrange the rice and then the vegetables into the centre with the capers.
• 3. Drizzle a little more dressing over the vegetables.
• 4. Roll up tight and serve.
• Garlic Yoghurt dressing 1pint.
• 1pint non-fat plain yoghurt.
• 1tbsp chopped parsley.
• 2tbsp minced garlic.
• 2tbsp Dijon mustard.
• ¼ tsp black pepper.
• TT Tabasco sauce.
• Combine all the ingredients and chill until ready to use.