Original Maroun’s Authentic Cuisine

Our Recipes

Original Maroun’s Authentic Cuisine

Our Recipes

Maroun's & Guacamole
Maroun's Chimichurri Sauce
Maroun's Potato Salad
Maroun's Chickpea Salad

Maroun's East Coast Donair Dip

Maroun's East Coast Donair Dip


1 lb Lean Ground Beef
½ Tbsp Oregano
2 tsp Paprika
3 Tbsp Maroun’s Garlic Paste
1 cup (8oz pkg) Cream Cheese
1 cup Maroun’s Donair Sauce
1 cup Grated Mozzarella Cheese
~~1/2 cup diced tomato & 1 green onion chopped for garnish


Maroun's Donair Sauce


3 Tbsp Maroun’s Garlic Paste
1 can Sweetened Condensed Milk
1/3 Cup White Vinegar


Instructions


1. Preheat the oven to 375C
2. Begin browning the ground beef in 2 Tbsp olive oil over a medium-high heat. Keep the ground beef in larger crumbles so it will be easier to scoop.
3. While the beef is browning combine the cream cheese, donair sauce and mozzarella cheese in a bowl.
4. Once the beef begins to brown, add in the oregano, paprika, & garlic paste. Continue to fry for 1 minute.
5. Transfer the beef with a slotted spoon (to remove any excess fat) into the bowl with the cream cheese mixture. Stir to combine.
6. Place the beef mixture into an oven-safe serving dish and bake for 15 minutes or until golden and bubbly.
7. Garnish with green onion and tomato and serve immediately.

Maroun's Guacamole

Yield: 4 servings


2 each Avocados, remove pit & scoop out flesh
1 each Jalapeno Pepper, seeds removed & minced
½ each Lime, zested & juiced
2 tbsp Maroun’s Garlic Spread
To taste Ground Cumin
To taste Salt & Black Pepper


Method


Place avocado & jalapenos into a mixing bowl.
Add lime zest & juice, Maroun’s garlic spread, cumin, and salt & black pepper; mash mixture with a fork until smooth.
Place into a serving bowl and serve with taco chips, pita bread or as an accompaniment to your favourite foods.


Chef's Tip


Guacamole is easy to prepare and can be eaten for breakfast, lunch, dinner or as a snack.
Guacamole is best made and eaten right away. If making ahead; cover tightly plastic wrap directly against the guacamole to preventing the avocado from turning brown.

Variation


Make guacamole using any citrus juice or try roasting the jalapeno’s before mincing.

Maroun's Lebanese-style
Potato Salad

Yield: 4 servings


20 each Baby Potatoes, boiled, cooled & halved
5 each Green Onions, chopped
3 tbsp Maroun’s Garlic Spread
2 tbsp Olive Oil
To taste Paprika
To taste Salt & Black Pepper


Method


In a large bowl, combine Maroun’s garlic spread, olive oil, paprika, salt & pepper; mix well to combine.
Add cooked potatoes & green onions; mix well to combine.
Cover potato salad and refrigerate for an hour or up to 1-day before serving.


Chef's Tip


Serve as a side dish with your favourite meat or seafood.


Variation


Grill potato halves & green onions before tossing with dressing for a summer twist.

Maroun's Chimichurri

Yield: 6-8 servings


1 each Shallot, minced
1 each Jalapeno Pepper, minced
3 tbsp Maroun’s Garlic Spread
½ cup Red Wine Vinegar
To taste Salt & Black Pepper
½ cup Cilantro, stems removed & chopped
½ cup Flat-Leaf Parsley, stems removed & chopped
2 tbsp Fresh Oregano, stems removed & chopped
¾ cup Olive Oil


Method


In a medium bowl, combine shallots, jalapeno, Maroun’s garlic spread, red wine vinegar, and salt & pepper.
Fold in cilantro, parsley, and oregano.
Using a fork, whisk in oil, stirring well to combine*.
Use immediately or refrigerate chimichurri until ready to use.
Cook meat, fish or vegetables to desired doneness; slice and place onto a plate or serving platter.
Spoon chimichurri over meat, fish or vegetables and serve hot


Chef's Tip


Use chimichurri as a marinade - Place meat or fish in a glass or ceramic dish. Cover with half of the chimichurri (reserve remainder). Cover dish and chill for 3 hours or up to overnight. Remove meat/fish from marinade, pat dry, and cook to desired doneness. Spoon reserved chimichurri over grilled meat.


Variation


If desired, follow the same method using a blender to chop & mix ingredients.

Maroun's Sandwich Options

Pastrami on Marble Rye Bread


2 slices Rye Bread, toasted if desired
1 tbsp Maroun’s Garlic Spread
2-3 slices Pastrami
2 each Dill Pickles

Method

Place rye bread on cutting board; spread both sides of bread with Maroun’s garlic spread.
Top with pastrami. Close sandwich and cut in half.
Serve with dill pickles.


Candied Salmon Bagels


1 each Bagel, sliced in half, toasted if desired
2 tbsp Maroun’s Garlic Spread
1 each Lemon, zested
1 tsp Fresh Dill, stems removed
1 pkg Candied (Hot Smoked) Salmon*

Method

Place bagel halves on cutting board; spread both sides of bread with Maroun’s garlic spread.
Layer candied salmon on top of each bagel.
Garnish with lemon zest & fresh dill.

Variation

Replace candied salmon with cold smoked salmon if desired.


Cranberry & Walnut Chickpea Salad


1 cup Canned Chickpeas, rinsed & drained
¼ cup Celery, small dice
¼ cup Dried Cranberries
¼ cup Walnut Pieces, toasted if desired
½ each Orange, zested
2 tbsp Maroun’s Garlic Spread
To taste Salt & Black Pepper
2 pieces Whole Grain Bread, toasted*

Method

In a medium bowl, combine orange zest, Maroun’s garlic spread; season with salt & pepper and mix well
Add chickpeas, celery, cranberries, walnuts, and stir to combine.
Place toast on a plate; top with chickpea salad and serve. If desired, refrigerate chickpea salad until ready to serve.

Chef's Tip

Try adding chopped apples or pears to the mixture.

Variation

Make chickpea salad sandwiches with pita bread or use Boston bibb lettuce or romaine lettuce for a gluten free alternative.


Contact Us

Contact us for more information on The Original Maroun’s Authentic Cuisine products and where to find them.


902-314-2664

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