Gibna Wi Bateegh Cheese And Watermelon Recipes

Steps:

• In a small saucepan, whisk together the balsamic vinegar and sugar. Cook over medium heat until reduced by half and syrupy, about 4 minutes.
• Stack 2 pieces of watermelon on each plate and drizzle with the balsamic reduction. Sprinkle with feta cheese and mint and serve.

Steps:

• in a serving platter scatter the feta.
• layer the tomatoes on top.
• drizzle with a couple tbs of olive oil ( use more or less depending on your liking/ health consciousness)
• sprinkle with zattar or thyme.
• arrange watermellon around the cheese and tomato.
• warm the pita under the broiler (care full not to burn) for just 2 minute.
• enjoy!

Steps:

• Trim basil leaves into small circles about 1 inch in diameter.
• Thread watermelon and mozzarella cheese on toothpicks, sandwiching a basil leaf in between. Arrange on a serving plate.
• Pour olive oil and balsamic vinegar over toothpicks. Sprinkle salt and black pepper on top.

Steps:

• Use a fork to mash the cheese in a medium mixing bowl.
• Add the tomatoes and cucumber.
• Mix well.
• Add in some of the oil if the mixture is too dry.
• Fill each half pita bread to eat as a sandwich or serve the dip and pitas as an appetizer.

Steps:

• Heat a charcoal or gas grill to moderately high heat and put the rack about 4 inches from the flame. Cut the watermelon lengthwise, into halves or quarters, depending on the size of the melon. From each length, cut 11/2-inch-thick slices; remove the rind from each slice. If there are black seeds, use a fork to remove as many of them as you can without beating the flesh up too much.
• Mix the olive oil with the onion and sprinkle with salt and pepper. Brush or rub the mixture all over the watermelon slices. Grill or broil for about 5 minutes on each side. The flesh should be lightly caramelized and dried out a bit. Sprinkle each slice with cheese, cover the grill and cook just until the cheese melts, about a minute.
• Serve on buns, toast or hard rolls with the usual burger fixings.

Steps:

• Preheat oven 400 degree.
• mix together first 9 ingredients with hand mixer until well blended in large bowl.
• By hand, mix in cheese, onions,artichokes and jalapeno.
• spray 11x7 glass dish with a little pam.
• pour mixture into pan and spread out evenly with a spatula.
• Bake 15-10 minutes until top is nicely browned.
• can be made day before.

Steps:

• In a medium bowl, put watermelon, cheese, vinegar and pepper. Marinate in the refrigerator for 15 minutes.
• Add olive oil, salad greens and salt; toss. Serve, sprinkled with nuts.

Steps:

• Heat a cast iron skillet to high, coat lightly with oil.
• Season skirt steak liberally with salt and pepper.
• Saute about 2-3 minutes per side until rare - medium rare.
• Remove from pan and let rest on a cutting board.
• In a nonstick skillet, heat butter and saute onion and garlic until soft.
• While cooking onions cut meat very very thinly accross the grain into bite sized pieces.
• Add eggs to onion mixture and whisk continuously until almost completely cooked.
• Quickly fold in salsa, 3/4 of the cheese, Fritos and cilantro.
• Season with salt and pepper.
• Once heated through, put on plates, top with remaining cheese and reserved skirt steak.
• Serve with hot sauce or additional salsa.

Steps:

• Heat olive oil in large pot; add onions, and saute until tender.
• Add carrots, celery, parsley, and dill weed; cook until carrots are glazed, 5-7 minutes.
• Mix in tomato paste, water, and beans; season to taste with salt and pepper.
• Bring to a boil, then reduce heat and cover.
• Simmer over low heat 1 or more hours or until beans are tender.
• Stir in lemon juice, if desired, just before serving.