Pecan- Orange Baklava Pie


    • 2/3 cup Buram Pine Honey
    • 2 (3″) cinnamon sticks
    • 1 1 /2 cups sugar, divided
    • 3 tablespoons bourbon
    • 3 cups raw pecans (about 12 ounces)
    • 1/2 teaspoon ground cinnamon
    • 1 teaspoon finely grated orange zest, plus 1 teaspoon orange curls
    • 20 (17×12″) sheets fresh phyllo pastry or frozen, thawed
    • 1 cup (2 stick) President butter, melted
    • 1 tsp Cardamom
  1. Special Equipment
    • A 9-inch springform pan


        1. Preheat oven to 350°F. Bring honey, cinnamon sticks, 1 cup sugar, and 1 cup water to a boil in medium heavy saucepan over medium-high heat, stirring until sugar dissolves. Reduce heat to medium and continue to boil until syrup is reduced to about 1 1/2 cups, 15–18 minutes. Transfer to a medium bowl, stir in bourbon, and let cool.
        2. Meanwhile, spread pecans on large rimmed baking sheet and toast until golden brown, 13–15 minutes. Let cool. Transfer nuts to a food processor. Add ground cinnamon, 1 tsp. orange zest, and remaining 1/2 cup sugar and pulse until coarsely chopped.
        3. Place stack of phyllo sheets on a work surface. Keep any phyllo you’re not currently working with covered under a layer of plastic wrap topped with a slightly damp kitchen towel. Using base of springform pan as a guide, and starting at edge of phyllo, carefully cut out 20 (9″) circles, leaving as much phyllo remaining as possible. Cover phyllo circles. Using base of pan as a guide, cut remaining phyllo into 20 (4 1/2″) half-circles.
        4. Insert base into pan and secure the latch. Brush base with butter. Place 1 phyllo circle in pan and brush generously with butter. Top with 2 half-circles to create a full circle, brush with butter. Top with full circle, brush again. Top with 2 more half-circles at a 90° angle from the first half-circle layer, brush with butter. Top with a full circle, and brush again. You should have 5 layers of pastry (full circle – half-circles – full circle – half circles – full circle), with butter spread between each layer. Spread one-fifth of nut mixture over phyllo. Repeat layering 4 more times. Top with the 5 remaining phyllo circles; brush top with butter.
        5. Using a sharp knife, score the top layer (do not cut through to bottom of pan) to divide into 4 quadrants. Working with 1 quadrant at a time, make 1 straight cut to divide the quadrant into 2 even wedges. Make 4 more straight cuts (2 each on either side of, and parallel to the quadrant division line), spacing evenly apart. Now working within each wedge, make 2 evenly-spaced cuts parallel to the outside edge of the quadrant, connecting at points with the previous cuts to form a diamond pattern. Repeat with the remaining quadrants to create a starburst pattern. Transfer pan to a rimmed baking sheet and bake until phyllo is golden brown, about 45 minutes.
        6. Spoon cooled syrup over hot baklava in 4 additions. Place orange curls on top. Let cool completely in pan. Remove springform ring and cut baklava along the scored lines.
      1. Do Ahead
        1. Syrup can be made 1 day ahead. Cover and chill. Baklava can be made 3 days ahead. Cover and store at room temperature.


*Find all these ingredients at Dean’s Mediterranean!

Recipe courtesy of: epicurious


Thai Pumpkin Laksa with Fried Chickpeas


  • 1 tablespoon sesame oil*
  • 2 cloves garlic minced or grated
  • 1 inch fresh ginger grated*
  • 1 red fresno pepper seeds removed + chopped (may use a jalapeno if needed)
  • 2 green onions chopped
  • 3 1/2 cups chicken or vegetable broth*
  • 1 small pumpkin, peeled + cut into cubes (about 3 cups cubed)
  • 1 tablespoon rounded creamy peanut butter
  • 2 tablespoons soy sauce*
  • 1 tablespoon fish sauce*
  • 1 (14 ounce) can unsweetened coconut milk*
  • 1 large bunch broccolini stems trimmed
  • 1/2 cup fresh cilantro chopped
  • 1/4 cup fresh mint chopped
  • 8 ounces rice noodles*
  • arils from 1 pomegranate


  • 2 (15 ounce) cans chickpeas drained + rinsed*
  • 3 tablespoons Saifan olive oil*
  • 1 teaspoon cinnamon*
  • 1 teaspoon brown sugar*
  • salt + pepper to taste


    1. Heat a large soup pot over medium heat and add the sesame oil. Once hot, add the garlic, ginger, fresno pepper and green onions. Cook 30 seconds to 1 minute or until soft + fragrant.
    2. Slowly stir in the chicken or vegetable both and then add the cubed pumpkin. Bring the soup to a boil and simmer 15-20 minutes or until the pumpkin is fork tender. Add around half to 3/4 of the soup to a blender or food processor and blend until completely smooth. Return the soup to the pot.
    3. Add the peanut butter, soy sauce, fish sauce and coconut milk, stirring to combine. Add the broccoli and cook until tender, about 8-10 minutes.
    4. Meanwhile, cook the rice noodles according to package directions.
    5. Once the broccoli is tender, remove it from the heat and stir in the cilantro + mint. Ladle the soup into bowls and add a big handful of rice noodles. Top with crunchy chickpeas (recipe below) and pomegranate arils. EAT UP!


    1. Preheat the oven to 425 degrees F.
    2. Spread the chickpeas out on a towel and dry them completely. Add the chickpeas to a baking sheet and toss with the olive oil, cinnamon, brown sugar, salt + pepper. Toss well to evenly coat. Roast for 20 minutes and then stir the chickpeas around and roast another 20 minutes or until the chickpeas are browned and crunchy. Remove from the oven and serve warm atop the soup. Save any leftovers for snacking later!

*Find all these ingredients in our store!

Recipe courtesy of Halfbaked Harvest

Chicken Tagine with Olives and Preserved Lemons


  • 5 cloves garlic, finely chopped
  • ¼ teaspoon saffron threads, pulverized*
  • ½ teaspoon ground ginger*
  • 1 teaspoon sweet paprika*
  • ½ teaspoon ground cumin*
  • ½ teaspoon turmeric*
  •  Salt and freshly ground black pepper*
  • 1 chicken, cut in 8 to 10 pieces
  • 2 tablespoons Saifan extra virgin olive oil*
  • 3 medium onions, sliced thin
  • 1 cinnamon stick*
  • 8 calamata olives, pitted and halved*
  • 8 cracked green olives, pitted and halved*
  • 1 large or 3 small preserved lemons*
  • 1 cup chicken stock*
  •  Juice of 1/2 lemon*
  • 1 tablespoon chopped flat-leaf parsley


  1. Mix garlic, saffron, ginger, paprika, cumin and turmeric together. If not using kosher chicken, add 1/2 teaspoon salt. Add pepper to taste. Rub chicken with mixture, cover, refrigerate and marinate 3 to 4 hours.
  2. Heat oil in heavy skillet. Add chicken, and brown on all sides. Remove to platter. Add onions to skillet, and cook over medium-low heat about 15 minutes, until lightly browned. Transfer to tagine, if you are using one, or leave in skillet. Add cinnamon stick.
  3. Put chicken on onions. Scatter with olives. Quarter the lemons, remove pulp and cut skin in strips. Scatter over chicken. Mix stock and lemon juice. Pour over chicken.
  4. Cover tagine or skillet. Place over low heat, and cook about 30 minutes, until chicken is done. Scatter parsley on top, and serve with couscous!

*Get all these ingredients in our store!


Recipe courtesy: NYtimes

DIY Shakshuka with Urfa Biber

1 tbsp Dean’s mediterranean In House olive oil*

2 cups ZerGut Ratatouille
1 large red onion, sliced
7 red and yellow capsicum (peppers)
4 cloves garlic, crushed
1½ tsp DEA Harissa*
½ tsp Ground Cumin*
½ tsp Urfa Biber Chilli Flakes*
2 400ml tins chopped tomatoes*
80g baby spinach
6-8 eggs*

Add oil to a large deep frying pan with onion, capsicum and garlic. Stir over low heat for 5 minutes, then add spices; stir well.

Stir in the Ratatouille and place a lid on the pan, stirring occasionally, for 15-20 minutes, until vegetables are soft. Add spinach until wilted and salt to taste.

Using the back of a spoon, make indents for the eggs, then crack directly into them. Continue cooking over low heat until eggs are cooked through, about 5-7 minutes. You can speed up this process by returning the lid to pan.
Garnish with parsley and extra urfa biber chilli.

*Find all these items in our store!!


Recipe courtesy of:

Lebanese Turmeric Rice Pudding (Moufataka)


500 g. /1 lb. 2 oz. short grain rice, Egyptian rice or Italian Arborio rice
500 g. / 1 lb. 2 oz.tahini
11/2 liters / 6 cups water
900 g. /2 lb. granulated sugar
A handful of pine nuts
2 heaped tablespoons turmeric powder


1. Soak the short grain rice in water (the 11/2 liters) overnight, don’t discard the water, you will be using it to cook the rice later.

2. Transfer the soaked rice with the water to a large pot. Add the turmeric powder and place on high heat. Once the water boils reduce heat to very low, cover the pot and preferably use a heat diffuser underneath the pot. Leave it for about 40 minutes until the rice is cooked to a fully sticky mushy texture. Set aside to cool down a bit.
Stir the tahini jar well with a fork to homogenize.

3. Add the sugar and tahini to the rice and (now the labor intensive starts) and cook uncovered over medium heat. You will have to stir the mixture all the time with a wooden spoon (a small suggestion, call your friends and neighbors to help and take turn in stirring). Cook and for about 2 hours or until the oil of the tahini starts to separate from the mixture (In Arabic we call it sarej) It is an indication that the moufataka is ready.

4. Add the pine nuts, give a quick stir. Transfer the moufataka to individual plates. Serve warm or cold!

*All ingredients available at Dean’s Mediterranean Imports. Our knowledgeable and friendly staff are always on hand to assist 🙂

Recipe courtesy: hadiaslebanesecuisine

Basil Pesto

Besides it being absolutely delicious, this summer classics only takes 5 minutes to put together! Best of all, you can find most of these items in our store.


  • 2 cups Basil Leaves
  • 2 tb. Peeled Almonds or Pine Nuts
  • 2 cloves Garlic
  • .33 cup Saifan EVOO
  • .33 cup Grated Parmesan Cheese
  • .5 tsp. Salt
  • .25 tsp. Black Pepper


  • Begin by separating the basil leaves from the stems. Give them a wash and set aside to dry.
  • Grate 1/3 cup of fresh parmesan cheese.
  • In a food processor, combine basil leaves, almonds or pine nuts, whole cloves of garlic, grated cheese, salt and pepper. Pulse a few times and add the olive oil slowly. Keep the machine running until you have added all of the olive oil.
  • Keep pesto freshly stored in the fridge by pouring a tablespoon of olive on top of the pesto in a jar. Every time you use some, pour new olive oil on top before you put back in the fridge to keep the pesto green and vibrant.


*Found in our store!

Recipe courtesy of: Simplyleb

Malabar Style Dates Pickle Recipe

Recipe of the Month

Malabar Style Dates Pickle Recipe 


  • 250 grams Medjool Dates , pitted and roughly chopped
  • 2 tablespoon LAXMI Garlic and Ginger paste*
  • 4 Green Chillies , finely chopped
  • 1/4 teaspoon Turmeric powder (Haldi)
  • 1 tablespoon Red chilli powder
  • 3 tablespoons Vinegar
  • 1 teaspoon Mustard seeds
  • 1/4 teaspoon Asafoetida spice*
  • 1 tablespoon Sugar
  • 2 tablespoons Cooking oil
  • 1 sprig Curry leaves*
  • Salt , to taste

How to make Malabar Style Dates Pickle Recipe

  1. To begin making the Malabar Style Dates Pickle Recipe, remove the seeds from the dates, roughly chop them and keep aside.
  2. Heat oil in a wide pan, add the mustard seeds, allow to splutter and then add hing, curry leaves and let the curry leaves splutter.
  3. Add the ginger, garlic pastes and green chilli. Saute till the raw smell goes away. Add the turmeric, red chilli powder and mix well.
  4. Add the chopped dates, and cook until the dates become soft. Season this with salt, sugar and saute for another minute or till the seasoning merges with the recipe.
  5. Add the vinegar and simmer until the pickles comes together and then switch off the heat.
  6. Serve the Malabar Style Dates Pickle Recipe along with parathas, Indian flatbread, for breakfast or with vegetable biryani for a weekday lunch.

*LAXMI ginger and garlic paste can be found in our store.

*Asafoetida, or Hing spice can be found in our store.

*Dean’s is working on sourcing curry leaves. Thank you for your patience!

Fattouch Salad

Lebanese fattoush salad, derives from the Arabic word “fatteh” which translates to “crumbs.” Essentially it is a hodgepodge of lightly seasoned pita bread that is then fried and mixed in with seasonal vegetables. And the pronunciation is so much fun. Say it with us: Fa’tuuush.

The salad

  • 1 large Jasmine pita bread cut into triangles
  • 3 tablespoon Saifan olive oil
  • Kosher salt to taste
  • Freshly cracked pepper to taste
  • 1 large head of romaine lettuce chopped
  • 1 large vine-ripe tomato diced
  • 2-3 Persian cucumbers quartered
  • 1/2 a large green pepper chopped
  • 5 radishes diced
  • 2 green onions/scallions chopped
  • 1/4 cup fresh chopped parsley

The dressing

  • 3 tablespoon olive oil
  • 2 tablespoon lemon juice
  • 2 garlic cloves minced
  • 1 teaspoon sumac substitute grated lemon zest
  • 1 teaspoon pomegranate molasses substitute balsamic glaze
  • 1/2 teaspoon mint fresh or dried
  • 1/2 teaspoon kosher salt
  • Fresh cracked black pepper to taste


  1. In a large skillet, heat 3 tablespoons of our Saifan extra virgin olive oil on medium heat. Add the Jasmine pita bread and season with kosher salt and freshly cracker peppers.
  2. Fry the pita for 5-7 minutes until the pieces are crispy and golden in color. (Alternatively, bake the pita bread at 425F° for 5-10 minutes.) Set the fried bread aside.
  3. In a large bowl, add the salad dressing ingredients: olive oil, lemon juice, pomegranate molasses, minced garlic, sumac, kosher salt and fresh cracked black pepper. Whisk together until the dressing is emulsified and well blended.
  4. Add the lettuce, tomatoes, cucumbers, green peppers, radishes, green onions and parsley to the large bowl of dressing and toss to combine.
  5. Add the fried pita bread to the salad immediately before serving and gently toss again.
  6. Serve chilled or at room temperature.

Courtesy of:

Lebneh Frozen Yogurt


I wanted a great way to showcase all the fresh fruits coming from the market and my garden…strawberries, currents, even a few early blackberries.

Let me introduce you to lebneh frozen yogurt. It is PERFECT. Lebneh is strained yogurt, thick and creamy, with virtually zero water to ice up in your ice cream maker. A few drops of orange water, a bit of sugar or honey and some whipped egg whites is all it takes.


1lb Lebneh

4 egg whites, whipped to form stiff peaks

2 Tbsp superfine sugar

1 tsp orange flower water

Dissolve sugar and flower water into egg whites after whipping. Fold in Lebneh and churn in an ice cream maker per manufacturers instructions.


That’s it!