Arnabeet Mekleh (Fried Cauliflower

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Ingredients: 1 large cauliflower cut into florets Method: Deep-fry cauliflower till golden brown. Drain on absorbent paper. Add salt to taste and eat with pita bread.

Baba Ghannouj or Mtabbal Bathinjan (eggplant dip)
Ingredients: 1 large round eggplant (aubergine) 2 or 3 cloves of garlic 60 milliliters (3 oz., 4 tbs.) tahina 60 milliliters (2 oz., 4 tbs.) lemon juice salt, red pepper olive oil chopped parsley slices of red bell pepper to garnish Methods: Cook the eggplant in a hot oven or on a fork over the flame of a gas stove. When it is well cooked through and the skin is blackened, douse with cold water, peel, and chop into small pieces. Mash two or three cloves of garlic to a paste with about the same volume of salt. Add eggplant, mash to a smooth consistency and blend the tahineh and lemon juice. Serve in a bowl with little olive oil on top and garnish chopped parsley, red pepper slices and a dusting of red pepper

Batinjan Imfasakh(Eggplant with Laban)

Ingredients: 2 lg Eggplants 1 t Salt 1/4 c Olive oil 1 ea Garlic clove 1 c Yogurt Methods: Skin the eggplants and slice very thin. Sprinkle a small amount of salt on each slice so that excess moisture will be drawn off. This will prevent slices from absorbing to much oil when fried. Fry the slices in olive oil until golden brown. Remove from oil and mash. Add yogurt and mix well. Crush garlic in salt and add to eggplant/yogurt mixture.

Eggs in Oil with Sumac
Ingredients : 4 tbs Olive oil 6 x Eggs 1 tbs Sumac Salt and freshly ground Black pepper to taste Method : * Heat a 12-inch non-stick frying pan and add the oil. Break the eggs into the oil, being careful not to break the yolks. Sprinkle the sumac and salt and pepper on top. Cover and slowly cook until done to taste.

Garlic Zucchini (Mutabbal Koosa)
Ingredients

Place in a bowl and add lemon juice. chopped 1/8 teaspoon cayenne 2 tablespoons fresh cilantro.Combine vinegar with remaining ingredients. then evenly top with garlic slices. peeled and sliced 1 1/2 lbs zucchini. salt and pepper.Place zucchini on a serving platter. Hashwee Ma3 Snoobar Ingredients: 1/2 lb ground Lamb 1 ea Lemon – juiced 1/4 c Pine nuts Salt. saute zucchini slices over medium heat until they turn light brown. Remove garlic slices with a slotted spoon and set aside. finely chopped Directions Heat oil in a frying pan and saute garlic slices over medium heat until they turn light brown. Kadami (Lebanese Roasted Chick Peas) Ingredients : . 1/4 lb Butter Black Pepper Methods: Saute lamb and pine nuts in butter.In the same oil.4 tablespoons olive oil 1 small head of garlic. Remove and drain on paper towels. cut into 1/4 inch thick slices 4 tablespoons vinegar salt and pepper 2 tablespoons green onion.Allow to stand for 4 hours or so before serving. Sprinkle vinegar mixture over top. turning them over once.

or refrigerate for later use. Microwave on high (100 percent power). So start with small amounts if you have trouble digesting beans. VARIATION: For flavored roasted chick pea snacks add salt or a small amount of any of the following mixtures to the hot roasted peas immediately upon removing them from heat. they’re digested – or not like beans. Taste to check for doneness. any not eaten the same day should be stored refrigerated. Toss frequently as they cool and serve immediately. Overcooked they become hard and burned. selecting from large or small varieties as desired Water to cover Methods: When thoroughly roasted the peas should taste cooked. black pepper and clipped rosemary leaves. these are a snack. 3. 1. Drain peas. 20 minutes for the small ones. or dry onto the peas – you don’t want the peas sitting in pools of liquid. Remember. Allow to soak overnight or at least 8 hours (see note). 15 to 20 minutes for the small ones. Tomato juice and curry powder. Rinse dry chick peas and cover with water. but remember. stirring constantly about 25 minutes for regular size chick peas. The flavoring liquid needs to absorb into. microwaving takes 2 to 6 minutes. (I usually cover the pan with aluminum foil for the first 3/4 of the cooking time for either size of chick peas). 2. Taste as you go to get the hang of it. Kobeba Samakeyah Ingredients . Olive oil. OVEN: Spread in a single layer on a cookie sheet and roast about 30 minutes at 350 degrees F for regular size chick peas. garlic salt. MICROWAVE: Put on microwave safe dish in a single layer. Depending on size of chick peas and your oven. STOVE TOP: Roast at medium low heat in a large skillet or home style coffee bean roaster. Because the peas are slightly moist inside.1/2 x (up to) 2 1/2 cup Dry chick peas. nutty and potato-like. Soy sauce alone or mixed with Oriental (dark) sesame oil and hot chili powder. not raw.

red wine 1 x Garlic. cilantro. garlic and salt and pepper. Set aside. fine (cracked wheat) 1/2 sm Onion. * Add wine vinegar.chopped Coriander (opt) 1 tsp Cumin. blend until smooth. * Set aside and cool completely. * Drain and. Flake into small pieces and set aside. fillets. 3 to 5 minutes. a handful at a time. . thoroughly squeeze out all liquid. cumin and salt and pepper. For Tahini Sauce: * Place tahini and a 1/2 cup water in processor or blender. OR 1/2 lb Cod. * Stir in flaked fish. * Place bulgur. vegetable (for frying) Method : * Cover the bulgur with water and soak for 30 minutes. Fish Filling: * Steam fish until just cooked. Transfer to bowl and knead until smooth.fillets 2 tbs Butter.trimmed. cut in half Fish Filling 1/2 lb Flounder.1/2 cup Bulgur. * Heat butter in a small skillet then add onion and scallions and saute until onion wilts. salt and pepper in processor and process with on-and-off turns until nearly smooth. chopped Oil.chopped 1 tbs Cilantro. scraping down sides as necessary. ground Salt (to taste) Pepper (to taste) Tahini Sauce 1/2 cup Tahini (sesame seed paste) 1/2 cup Water 2 tbs Vinegar.chopped 2 x Scallions. onions. minced Salt (to taste) Pepper (to taste) 2 tbs Parsley.unsalted 1 med Onion. blend until smooth. stirring gently over medium heat 2 minutes. clove.

gently pressing mixture into small cigar-shaped tubes about 3 inches long.* Add enough water to bring sauce to pouring consistency. * Serve immediately with tahini sauce. To Assemble: *Place small bowl if ice water on work surface. Dipping fingers in ice water as you work shape each ball into a hollow tube around your index finger. Lebanese Grape Leaf Rolls Ingredients : 1 jar grape leaves (12 – 16 oz. covered. 4 to 5 minutes.) Method : . * Set aside. * Cover and freeze until firm. * Slip each shell off your finger and fill with about 1 tablespoon of cooled fish filling using a small spoon. * Fry kobebas until golden.). form golf ball-size balls of bulgur mixture. at room temperature. juice of 1/4 cup sugar 1 can whole tomatoes. forming a tight seal. at least 2 hours. * Heat 2 inches of vegetable oil in large saucepan to 375 F. (28 oz. Press ends of tubes over fish filling. uncooked 1/2 tsp ground cinnamon 1 tsp salt 1/2 tsp freshly ground black pepper 1 tbs New Mexico red chili. turning once. rinsed and drained several lamb bones 3 whl garlic cloves 1 lb ground lamb 1/2 cup long-grain white rice. ground 1 x lemon. Transfer to small bowl and stir in parsley. * Moisten fingers frequently and patch any cracks as you work. Using palms.

garlic.chili. 2 to 3 minutes per side. Reduce heat to a simmer.coarsely chop tomatoes & add to pan.Bring mixture to a boil over high heat.Add enough water to come to just below tops of rolls.Place a spoonful of lamb mixture on each leaf & roll up. minced 3 tbs olive oil 3 parsley sprigs roughly chopped 1/4 tsp salt Methods: Cook eggplants either over medium heat on grill or on rack set over gas burner on high. Mix lemon juice.salt. until eggplants are soft and skin charred.* Rinse bottled grape leaves. In a medium bowl.tucking ends in. lemon juice & sugar. Place lamb bones & garlic in bottom of a large saucepan. Remove stem and charred parts and cut eggplants into 1/4-inch dice.soak bottled or fresh leaves in hot water until pliable. cover & cook about 30 minutes or until rice in filling is tender.pepper. Mix with tomato. Drain liquid from tomatoes into pan.If necessary. mix ground lamb with rice. . drain well. Salatit El Rahib (Monk’s Salad) Ingredients: 4 small eggplants (or one large) 1 tomato seeded diced 1/4″ pieces Juice of 1 lemon 3 garlic cloves.Place rolled leaves on top of bones in pan. parsley and salt and gently stir into eggplant mixture. oil. turning.cinnamon.

Divide into small pieces. place on a tray and put in a warm place for one hour. add the bread spices and salt. Put ground meat. Serve hot. chopped 8 carrots. chopped 8 garlic cloves. salt. Cool. ground beef or lamb Methods: Put the flour in a deep bowl. about 1/16 inch thick. fennel. chopped 1/4 Tablespoon cayenne pepper 1 Tablespoon ground coriander 1 Tablespoon salt 8 fresh tomatoes. minced 12 chopped potatoes 6 squash. Add water and a pinch of salt a little at a time. Heat the oil and deep fry the samboosak on both sides. chopped 1 can artichoke hearts 1 can chickpeas . onion. Roll each piece of dough into a round. chopped 3 bell peppers.Samboosik Ingredients: 3 cups flour 2 grated onions 1 1/2 cups oil 1 teaspoon ground black pepper 1 teaspoon bread spices(yeast. pepper and cumin in a frying pan and cook over low heat. Shorbit Knodra (Vegetable Soup) Ingredients: 1/3 cup olive oil 6 large Spanish onions. mixing thoroughly until dough is binding. Add the oil and rub with fingertips. poppy seed) 1 teaspoon cumin oil for frying water 1 lb. Serves 8-10 persons. Place a tablespoon of meat in the center of each round and seal then twist the edges.

Serve with scrambled eggs or as appetizers with Syrian Bread. Shunkleesh(Cottage Cheese Balls) Ingredients: 5 lb Cottage cheese 1 c Butter – melted 5 T Salt 1 c Zahter Methods: Place cottage cheese in cheesecloth sack. Place in glass jar and refrigerate. When onions are transparent. After potatoes. Stir. The cheese balls are now ripe and ready for trimming. and squash. carrots.Remove from sack and add salt – knead well. Before serving add chopped parsley.Tie top of sack in knot and squeeze out all moisture. and bring to a boil.Place in attic or in shaded area (in dry weather) for 3 days until balls are hard-crusted. artichoke hearts. and chickpeas. then add tomatoes. add bell peppers.Mold will form around the cheese balls and the cheese will take on a dark color. Add onions and salt. Lay on a clean cloth and cover with cheesecloth. add potatoes. Trim off mold around balls and dip in melted butter. then add enough water to cover the vegetables. cook ten minutes. Place in an airtight jar for 10 days. Sauté about 3 minutes stirring. and carrots are tender. Roll into balls slightly larger than golf balls.1 bunch chopped fresh parsley Methods: Heat olive oil in pot. and garlic. Hang bag for 3 days until cheese appears to be completely dry (moisture will drip out slowly. . Add salt to taste. Add cayenne and coriander. Roll in zahter. so hang over sink or drain).

so hang over sink or drain). Chicken and Rice with Pine Nuts and Almonds Ingredients: 1 chicken 4 Bay Leaves 2 cups long grain rice Crisco vegetable shortening 3 cups water 1 cup chicken broth (from cooking the chicken) 1 tsp salt 1/4 cup Pine Nuts 1/4 cup blanched slivered Almonds Methods: Rinse chicken after removing entrails. Serve with scrambled eggs or as appetizers with Syrian Bread. place in a pot (dutch oven) and add water to cover the chicken. . Turn heat off. Place in an airtight jar for 10 days. Bring to boil skimming off the froth (foul) with a skimmer. Roll in zahter. Place in glass jar and refrigerate. Lay on a clean cloth and cover with cheesecloth. Hang bag for 3 days until cheese appears to be completely dry (moisture will drip out slowly. Trim off mold around balls and dip in melted butter. The cheese balls are now ripe and ready for trimming.Shunkleesh(Cottage Cheese Balls) Ingredients: 5 lb Cottage cheese 1 c Butter – melted 5 T Salt 1 c Zahter Methods: Place cottage cheese in cheesecloth sack.Remove from sack and add salt – knead well. Roll into balls slightly larger than golf balls.Mold will form around the cheese balls and the cheese will take on a dark color. Add 4 bay leaves.Tie top of sack in knot and squeeze out all moisture.Place in attic or in shaded area (in dry weather) for 3 days until balls are hard-crusted. Reduce heat to medium and cook for 30-45 minutes.

Circassian Chicken Ingredients: 1 4-lb.Stir in rice. and 1 teaspoon salt. reducing heat to medium when the water begins to boil.(The rice absorbs the liquid). usually about 15 minutes. Do not overcook. Stir rice until it absorbs the shortening and starts turning white. Save one cup of broth for the rice. Do not stir after the water begins to boil. Chicken Stuffing-Hashwey Ingredients : 4 cup Ground lamb (approx. Keep covered and cook until the rice absorbs all the water. Add chicken pieces and slivered almonds. Cover and cook under high heat. Cover with pieces of chicken. melt 2 tablespoons Crisco. Stir a few times. In a pot (dutch oven). Turn heat off.) 1 1/2 x Cubes margarine 2 1/2 cup Rice 2 tsp Salt 1 1/2 tsp Cinnamon 1/8 tsp Black pepper 5 cup Chicken broth Chicken pieces Slivered almonds Method : *Brown lamb with margarine. 1 cup chicken broth. chicken 2 cups shelled walnuts . Remove skin and de-bone it. Serve with Lebanese salad.Add spices and chicken broth. Stirring rice in Crisco until turning white before adding water help make the rice fluffy. Turn to high heat and add 2 cups rice. Remove from heat immediately and place in a small bowl. Sprinkle the pine nuts and almonds on top of chicken. While the rice is cooking. melt 1 tablespoon Crisco in a sauce pan on medium heat and add the pine nuts and almonds. not sticky. Cook with lid on for 20 minutes or more. stirring constantly until just before golden brown. Add 3 cups water. Place rice in a large serving plate. Pull meat apart and place back in the broth to keep it hot and moist.Take chicken out and let cool a bit.

in which case reduce the water to one quart and shorten the cooking time to 30 minutes under pressure. or leave it in individual pieces for serving. Djaaj Bbassal (Chicken With Onions) Ingredients * 4 Tablespoons Olive Oil * 1 Large Chicken — In 8 Pieces * 3 Large Onion — Sliced * 1 Tablespoon Flour * 6 Cups Chicken Stock * 2 Teaspoons Salt * 1/2 Teaspoon Pepper * 1 Teaspoon Cumin * 4 Lemons Lemon Juice . onion. parsley. Dice the meat. salt and pepper for two hours. place the diced or sliced chicken on a serving platter and spread it with the walnut paste. Some cooks mix the diced chicken with half the walnut paste. squeeze dry and combine with walnuts. reserving the other half to spread on top. salt 1 Tbsp. pepper 3 qts. Grind three times through the blade of meat grinder. You may use the pressure cooker. Take meat from bones. Sprinkle it with the walnut oil. Skim. Reserve the stock. slowly adding one cup chicken stock to make a paste. discarding skin. Add paprika to the walnuts and press this in a fine cheesecloth to extract the red oil which will be used later to garnish the dish.Prepare sauce by grinding walnuts twice through the fine blade of the meat grinder. Let chicken cool in broth. water Methods: Stew chicken gently in covered pot with water. Serve this dish cold. paprika 1/2 tsp. or until very tender. carrot.3 slices white bread 1 onion 1 carrot 1 bunch parsley 1 tsp. Soak bread in chicken stock. or buzz in the electric blender. To serve.

toast the slivered almonds until light brown and fragrant.Directions Saute onions and chicken in oil until well browned. or use tortillas.You may need to shake the pan or use a spatula to flip the nuts and keep them from burning. oil.Keep adding spices.Eat with your hands. and salt. curry powder.Add about a cup or two of the broth and mix.Add chicken pieces and more oil to coat. add lemon juice and serve with rice.Stack in a pile on a plate.Add large quantities of coriander. wrapping fully. carrots. and/or broth as needed to let the chicken become very soft and moist with a rich yellow color and flecked thoroughly with sumac (the red/brown spots).Reduce broth to make about 5 cups and add additional chicken bullion.Strain and save the broth. .pepper and cumin and simmer for 1 hour.Saute sliced onions in olive oil until they begin to turn translucent.Sprinkle with flour and allow the flour to darken.Place one cup of filling on bread. sumac.While the chicken cooks.Leave to cool until comfortable to touch.Fold like a burrito.Allow chicken to cool enough to handle. and additional coriander. Jordanian Chicken Wraps Ingredients 6 chicken breast 1 (8 ounce) package slivered almond 4 large onion 1 cup olive oil 1/4 cup curry powder 1/8 cup coriander powder 1/8 cup ground sumac 1 tablespoon ground pepper 1 teaspoon salt lavash bread or 6-8 tortilla Directions Cook chicken in water flavored with a bay leaf.Add salt. ground pepper. if necessary.Remove from heat.Chop or pull apart chicken into small pieces. Add toasted almonds and stir. ground pepper. and sumac until done.Add stock and stir well. if desired.Cut Lavash bread in half.This may take awhile.

Cover and cook until tender – about 40 minutes. crushed 1 tablespoon fresh ginger. Chicken will turn a golden brown. white part only.using chicken broth to baste. Lebanese Chicken Stew Similar recipes: Chicken Print This Recipe | (1 votes. for dusting olive oil 1 leek. Place in pan and cover with water. average: 4. peeled and quartered 1/2 teaspoon saffron threads 1/2 teaspoon ground cinnamon 1/2 teaspoon ground ginger 500 ml chicken stock .Remove chicken and rub cavity with mixture of cinnamon.Preheat oven to 350F. nutmeg. salt and pepper.Add 1 tablespoon salt. grated 2 red onion.allspice. finely sliced 2 garlic clove. Roast in moderate oven at 350F for 30 minutes. black 1/4 t Nutmeg Methods: Clean chicken and tie legs together.Jaj Mishwee (Roast Chicken) Ingredients: 5 lb Chicken 1/4 t Allspice 1 T Salt 1/4 t Salt 1/4 t Cinnamon 1/4 t Pepper.00 out of 5) Ingredients 1 kg boneless skinless chicken thigh salt and pepper plain flour.

Musakhan Similar recipes: Chicken Print This Recipe | (No Ratings Yet) Ingredients: .1 tomato. cover the pan and simmer for 20 minutes or so. garlic.Combine all marinade ingredients and pour over the chicken.Heat olive oil in stew pot and brown chicken in batches. seeded and diced 1 lemon juice Directions Dust chicken fillets in seasoned flour to coat.Return the chicken to the pot along with the tomato and dates and simmer for a further 30-40 minutes until chicken is meltingly tender!Squeeze in the lemon juice. seeded and diced 1 tablespoon dates.Add a little more oil and gently fry the leek. finely minced 1/2 cup fresh lemon juice 2 teaspoons chopped fresh thyme 1 teaspoon paprika 1/4-1/2 teaspoon cayenne pepper 1 teaspoon salt 1/2 teaspoon fresh ground black pepper 1/2 cup olive oil Directions Cut chicken into 1-in cubes and place in a shallow nonreactive container.Cover and marinate in the refrigerator for 6 hours or overnight.Add spices and stock. Lebanese Marinated Chicken Ingredients 4 boneless skinless chicken breast 4-6 garlic clove. until the mixture has turned a beautiful saffron yellow. ginger and onions until softened.Serve with any pilaf and plenty of yogurt.Thread chicken on skewers & grill or broil as desired. 5-8 minutes. set aside.

nuts and olive oil. cut into finger size slices 2 cups lemon juice 1 ½ cups vegetable oil a dash of salt (as desired) a dash of ground white pepper a dash of ground paprika a dash of ground mastic 1 tbsp ground 7 spices Methods: Mix all ingredients above.Serve accompanied with grilled tomatoes. Soak placed in the refrigerator for 24 hours. pepper 1/8 tsp. ground sumac (samaac) Juice from one lemon 1 tsp.season with sumac. and salads. salt 1/8 tsp.and the other spices. cut in serving pieces 3 tbsp. quartered and sliced thin 2 tbsp. pine nuts (I personally would skip this) 3 tbsp. Enter tray into a 220°C oven for 45 minutes.1 3 lb. You can also wrap the chicken like a shawarma and bake. cinnamon 1/2 tsp. olive oil Methods: Rub chicken with lemon juice.Place in an oven tray. chicken. Then.Bake chicken on top of pita bread coated with oil at 400 degrees for 1 1/2 hours.Let rest for an hour. nutmeg 1 large onion. mix onions.Finally spread over chicken. . Shawarma dajaj (Chicken Shawarma) Ingredients: 2 kg (64 oz) boned chicken. French fries.

Serve accompanied with French fries and garlic purée. to taste 4 tomato. cook for 30 minutes or until tender (or thread chicken pieces onto skewers. chopped (1/2 for sauce.Shish Taouk Ingredients: 1 kg (32 oz) boned chicken 1 tbs ketchup 1 tbs tomato paste 1 tsp salt 1/4 tsp ground white pepper a dash of ground ginger 5 cloves garlic. Soak for 24 hours in the refrigerator. crushed 3/4 cup lemon juice 1/2 cup vegetable oil Methods: Mix all ingredients above. Place tray in a 220°C oven for 30 minutes. finely sliced 4 cups cheese. shredded 1 lettuce. Tasty BBQ Chicken in a Lebanese Roll Ingredients 2 kg chicken breast fillet (cut into thin strips) 2 teaspoons garlic. Lower heat. alternate with mushrooms if desired).Place in an oven tray. chopped 4 tablespoons fresh lime juice 1 cup ketjap manis (Indonesian soy sauce) 1/2 cup sweet chili sauce 1/2 cup soy sauce 1 bunch coriander leaves. 1/2 for rolls) 6-8 lebanese bread 2 ripe avocado lemon or lime juice. diced 2 Spanish onion. chopped 2 teaspoons ginger. shredded .

crushed 1/2-1 teaspoon salt (to taste) 1/2 cup extra virgin olive oil . Once chicken is cooked (firm to touch) remove at once. place in a serving bowl. Mix well and add sliced chicken. or chill for 2 hours. sweet chili sauce. lime juice. stir well so all chicken is coated.Place garlic. ketjap manis. toss well. Either serve immediately. diced 3-4 garlic clove. Now roll. To roll your bread. add remaining ingredients. cheese. Cover and refrigerate for one hour. ginger. Fold up the bottom edge and then turn plate 90°. lettuce and remaining coriander in separate bowls and bread on a plate (keep covered with a tea towel or it will dry out). juice of 1 green cucumber. peeled and diced 2 large tomato. soy sauce and chopped coriander in large mixing bowl. Jungle Juice (Cucumber and Tomato Salad) Ingredients 3 lemon. Toss marinated chicken on BBQ and fry remembering to keep it moving as the soy will tend to stick. onion. the bottom edge will catch all the juices Lebanese Green Bean Salad Ingredients * 1 Pound Green Beans — frozen or fresh * 1 Small Red Onion — chopped * 2 Tablespoons Parsley — chopped * 3 Cloves Garlic * 2 Tablespoons Lemon Juice * 1 Teaspoon Olive Oil * Salt And Pepper — to taste Directions Steam beans for 5 minutes.Directions Mash the avocado’s with the lemon or lime juice. tomato.When BBQ hot plate is very hot add a little oil and spread evenly. place all the filling you desire in the centre of the bread. Place avocado.

Cook fish lightly in olive oil.Rub chopped onion with salt. Tabbouleh (Parsley Salad) Ingredients: 1/4 cup burghul.Refrigerate for 2 hours for flavors to combine.Directions Combine cucumber and tomatoes in serving bowl. Fry onions in same oil until browned. Soak it in chopped tomatoes for 20 minutes. Drain onions well to remove . toss the mixture well. salt and olive oil. garlic.In small mixing bowl add lemon juice.Serve with steak and fries.Add to cucumber and tomatoes and stir. fine cracked wheat 2 cups finely chopped parsley 1/2 kg (16 oz) firm red tomatoes.Whisk. Remove and place in saucepan. saffron 1 tsp. 1 cup sliced onions 1 cup olive oil 1/4 cup lemon juice 1/4 tsp. salt Methods: Clean and salt fish several hours ahead of time.Add olive oil and lemon juice. Fish Stew Ingredients: 1 fish weighing about 2 Ibs.Wash the burghul several times and drain. washed and finely chopped 1/2 cup finely chopped fresh mint leaves 1/4 cup finely chopped onion 1/2 cup lemon juice 1 teaspoon salt (as desired) 1/2 cup extra virgin olive oil a dash of all spice (as desired) Methods: Wash chopped mint and parsley then drain well.Serve Tabbouleh with crisp cos lettuce leaves.Mix all ingredients in a bowl. or fresh cabbage leaves.

and pepper to onion.excess oil. Samak mishwi (Grilled Fish) Ingredients: 1 large-sized fish (about 2 kg \ 64 oz). roughly chopped 2 tsp salt 2 cups long grain rice. Lift out the fish and remove the flesh from the bones. Fry fish’s head until golden. salt. Remove from oil. Strain stock. flaked (reserve head) 1 ½ cups vegetable oil 7 medium onions. cleaned lemon wedges ¼ tsp ground cumin 1 finely chopped leek stalk ¼ cup finely chopped fresh parsley or finely chopped celery stalk ½ cup vegetable oil or olive oil ¼ tsp ground white pepper 2 tbs salt (as desired) . saffron and lemon juice. Lower heat and cook for 20 minutes. Bring to a boil.Remove the fish’s head.Serve rice in a platter.Add fish’s head. Lower heat to moderate and cook for 30 minutes. salt. Add them to the fish in the saucepan with enough water to cover. Lay the fish fillets on a platter and pour the sauce over them. cumin. Fry onion until golden in 1/2 cup of the oil in which the fish’s head has been fried in. Serve cold Sayyadiat al samak (Lebanese Fish and Rice) Ingredients: 1 fish (1 kg) \ 32 oz. Cook on high heat until it boils. Taste the sauce and add seasonings. Add rice and lemon juice to stock. cleaned and fried or grilled. Simmer gently until the fish is very tender. washed and drained 5 cups boiled water 1 tbs lemon juice a dash of white pepper and cumin ½ cup fried pine nuts Methods: Heat oil in a deep pot.Garnish platter with flaked fish and pine nuts. Mix the fried onions. Cover with water.

Spoon cooked rice into the mold. Put the fish wrapped with foil on the tray.} 1 cup olive oil 2 cups uncooked rice 1 1/2 cups chopped onion Salt Lemon juice Water Methods: Clean fish. Crisp radishes are a splendid accompaniment . Put fish on it. Fry fish in olive oil until well cooked.Mix leek.Pour half quantity of oil on an aluminum foil. Adjust salt.Serve with Taratour or piquant sesame paste sauce Rice in Fish Broth Ingredients: 1 large fish (weighing about 2 Ibs. Unmold onto a serving platter.Methods: Rub fish with salt and spices. Serves 6 persons. Wrap completely with foil. reserving the cooked fillets.Pour some water in an oven tray. sprinkle with salt and refrigerate for several hours. parsley and lemon wedges. Garnish with large pieces of the fried fish. Boil the rice (which has been soaked in hot water for 30 minutes) in the fish broth using 1 1/4 cups of broth for each cup of rice. Add the head. or for a longer time in an open pan. blanched almonds and pine nuts in it. butter a one-quart mold and arrange sauteed. Simmer the rice on a low fire so that most of the broth will be absorbed. Stuff fish with leek mixture. Remove the fish and fry the chopped onions in the same oil well browned. Pour over remaining oil. discarding solids and reserving the fish broth. bones and skin to the fried onions and cook with four cups of water in the pressure cooker for 15 minutes. Serve lukewarm or cold. Place the tray inside a moderate heat oven (200°C) for 1 hour or until tender. Remove leek mixture. Meanwhile. Bone the fried fish. Some of the broth may be flavored with a few drops of lemon and served on the side as a sauce for this dish. Strain the broth. Put aside.

parsley. Make from each piece a finger shape piece. about 8 minutes. Akras kibbi maklieh (Fried Kibbi Balls) Ingredients: 1 kg (32 oz)(5 cups) fine burghul (cracked wheat) 1 kg (32oz) finely ground lean meat (ask for kibbi meat if available) . grated onion. and pepper. Thread meat.Serve hot with salad or french fries.Divide meat mixture into equal pieces as big as a walnut.Divide meat mixture into equal pieces as big as a walnut.Fry fingers with shortening until golden brown evenly. Grill over hot coals.Meanwhile prepare charcoal.Kafta Mikli (Fried Kabab Fingers) Ingredients: 500 g (16 oz) finely minced lean meat 2 tablespoons chopped fresh parsley 1 grated medium onion 2 tablespoons shortening or butter 1 teaspoon salt ½ teaspoon ground sweet pepper Methods: Blend meat. Make from each piece a finger shape piece. and pepper.Serve hot with salad or yogurt. grated onion. Turning several times until tender and browned. salt. Kafta Mishwi (Grilled Kabab Fingers) Ingredients: 500 g (16 oz) finely minced lean meat 2 tablespoons chopped fresh parsley 1 grated medium onion 2 tablespoons shortening or butter 1 teaspoon salt ½ teaspoon ground sweet pepper Methods: Blend meat. parsley. salt.

. Drain then press to remove moisture as much as possible. finely chopped 1 cup fried pine nuts ½ teaspoon ground black pepper a pinch of salt a dash of ground cinnamon a dash of ground allspice Methods: Wash burghul under running water then soak in water for about 10 minutes.Make a hole in the middle with your forefinger.1 teaspoon salt 1 large onion 1 cup iced water or ice ½ teaspoon ground cinnamon ½ teaspoon ground allspice 6 cups vegetable oil (for deep fry) 500 g (16 oz) minced meat 2 tablespoons shortening 5 medium onions. Add minced meat. Mix in pine nuts. salt and spices to onions and fry until cooked.Divide paste into egg sized balls Dip your hands in cold water then roll each ball between the palms of your hands until smooth.Serve kibbi hot with salads and yogurt.Moisten with cold water to seal well and to shape with two pointed sides.Mix meat mixture with burghul. salt. Heat oil in a pan then fry till brown evenly and cooked. allspice.Place balls on a tray. Filling: Fry chopped onion with a dash of salt in shortening until transparent. and cinnamon. Put in refrigerator for 30 minutes covered with a piece of wet texture.Mash onion in the food processor then add minced meat in batches. Fill hole with filling mixture and close opening. Put filling aside. If any breaks appear in shell. Work finger round in the hole until you have a shell of even thickness. Process well in batches into a firm paste. close with wet fingers. Remove and place aside.Knead mixture with wet hands into a smooth paste.

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