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@!Vita (§lUehta' s
B.Sc. (Home Science), M.Sc. (Food and Nutrition), Gold Medalist
© Copyright 2007
WORLD RIGHTS RESERVEEI: The contents - all recipes, photographs and drawings are original and copyrighted. No portion of ihis book shall be reproduced, stored in a retrieval system ortransrn_ittedby any means, electronic, mechanical, photocopying, recording or otherwise.without the written permission of the publishers. While everY precaution is taken in the preJ:laration of book, the publishers and the author assume no responsibility for errors or omissions. Neither is any liability assumed for damages resulting from tRe use of information contained herein. TRADEMARKS ACKNOWLEDGED: Trademarks used, if any,- are· acknowledged as trademarks of their respective owners. These are used as reference only and no trademark infringement is intended upon.
Introduction 4 International Conversion Guide Lebanese Ingredients Lebanese Spice Powder 6 6
chicken, meat & fish 26
mezze (appetizers/dips) 7
Falafel 8 Hummus (Chickpea Dip)
Cold Chicken with Walnut Sauce 9 11 Chicken Shawarma Roll 28 Spice-coated Pan-fried Fish 30 Chicken with Onions 32 Stuffed Potatoes with Laban Sauce
Shish Taouk (Chicken Tikkas) 10 Mini Vegetable Sambousik (Samosa) Fried Ghickpeas 12 Kibbeh (Stuffed Mutton Balls) Red Pepper & Walnut Dip 14 15 Fattoush (Toasted Bread Salad) Veg Mezze Platter 16 Mixed Arabic Pickle 16 Tabulleh with a Twist 18 13
rice & bread
Zaatar Flat Bread 37 Lentils with Bulgur Pilaf Pita Bread 40 Semolina Flat Bread 41 39
Garlic-stuffed Eggplant Paneer Shawarma Roll 20 21
Cardamom Yogurt Pudding with Nuts & Honey Syrup 43 24 Cream-filled Apricots Lebanese Cake 46 44
Grilled Vegetable Kabobs 23 Mushrooms in Lebanese Spices Spinach & Chickpeas 25
Glossary of NamesfTerms
aromatic and flavourful . Beans and lentils. cumin. Lebanese food appeals to the Indian palate because it uses many familiar ingredients.superbly delicious! ( f) . For flavouring the Lebanese use an interesting mix of spices and herbs from both the East and the West. It combines the sophistication and subtleties of European cuisines with the exotic ingredients of the Middle and Far East. Traditional food is based on local produce . grains. fresh and colourful. parsley. Lamb and chicken are preferred to mutton or beef. This is one cuisine that does not involve the mastering of complicated culinary techniques. and thyme. Spices include cinnamon.INTRODUCTION ebanon is a small country hugging the shores of the eastern Mediterranean. ~ It has been a crossroads of cultures since recorded history began. vegetables. The dishes are simple to make. are an essential part of their diet. nutmeg and coriander. including the ever-present chickpeas. Lebanese cuisine is one of the most interesting in the Mediterranean region. fruit and pulses. Many kinds of kebabs form a part of their famous mezze which is a varied and vast collection of appetisers. The main herbs used are fresh mint.olive oil.
UQUID MEASURES METRIC IMPERIAL 1 fluid oz 2 fluid oz 3 fluid oz 4 fluid oz 5 fluid oz (14 pint/1 gill) 6 fluid oz 8 fluid oz 10 fluid oz (1h pint) 16 fluid oz 20 fluid oz (1 pint) 1% pints IMPERIAL 14 tsp 1h tsp 1 tsp 1 tbsp 14 eup 1h eup 1 eup 34 in 1 in 2 in 21h in 3in 4in 5 in 6 in 7in 8 in 9 in 10in 11 in 12in(1ft) CUPS & SPOON MEASURES HOW TO MEASURE When using the graduated metric measuring cups. When measuring a flat surface. Do not tap the cup on the table.5 em 5em 6em 8em 10 em 13 em 15 em 18 em 20 em 23 em 25 em 28 em 30 em IMPERIAL 1/8 in 14 in 1h in These are not exact equivalents. it is important to shake the dry ingredients loosely into the required cup.INTERNATIONAL CONVERSION WEIGHTS & MEASURES METRIC 15 9 30 9 60 9 90 9 125 9 155 9 185 9 220 9 250 9 280 9 315 9 345 9 375 9 410 9 440 9 470 9 500 9 750 9 1 kg IMPERIAL 1h oz 10z 20z 30z 4 oz (14 Ib) 50z 60z 70z 8 oz (1h Ib) 90z 100z 110z 12 oz (% Ib) 130z 140z 150z 16oz(1Ib) 24 oz (11h Ib) 30 oz (2Ib) 30 ml 60 ml 100 ml 125 ml 150 ml 190 ml 250 ml 300 ml 500 ml 600 ml 1000 ml METRIC 1 ml 2ml 5 ml 15 ml 60 ml 125 ml 250 ml GUIDE HElPFUL MEASURES METRIC 3mm 6mm 1 em 2em 2. OVEN TEMPERATURE These oven temperatures are only a guide. place jug on a knife. they've been rounded-off to make measuring easier. check for accuracy at eye level. of (Fahrenheit) 250 300 325 350 375 400 450 °C (Celsius) Very low Low Moderately low Moderate Moderately high High Very high 120 150 160 180 190 200 230 Gas Mark 1 2 3 4 5 6 7 5 . level top of spoon with a knife. Always check the manufacturer's manual. When using graduated metric measuring spoons. or pack the ingredients into the cup unless otherwise directed. Level top of cup with liquids in the jug.
Bulgur is made by parboiling the wheat. removing the outer layers of the bran. It is made from crushed and ground dried sumac berries. Use wheat dalia in recipes asking for bulgur. Use as needed.right from giving texture to Kibbeh to adding exotic taste to Tabulleh. . Sumac looks like coarse paprika but has a lemony flavour. 2 Store in a jar with a tight fitting lid and use as required. It appears on the Lebanese diet in various forms . are either known to us by another name or have readily available substitutes. In India we call cracked wheat cereal dalia. Lebanese Spice Powder This dry powder is used in a/l the Lebanese recipes. Makes 4 tsp INGREDIENTS 1 tsp black pepper corns (saboot kali mirch) 8-10 cloves (Iaung) Y2tsp nutmeg Uaipha~ . SUMAC: Sumac is a popular Middle Eastern spice.grated Y2tsp fenugreek seeds (methi daana) Y2tsp ginger powder (sonth) 1 tsp green cardamom seeds (choti elaichi ke daane) 1 tsp fennel tseunt. and then cracking the grains. It is used to enhance the taste of salads and kebabs. drying it. coarsely grinding it. And its use is not restricted to the cereal section of the meal. Though it is difficultto substitute this spice exactly but lemon juice serves well.Lebanese Ingredients Some special ingredients used in Lebanese cooking that may sound exotic. 2 star anise (phool chakn) 2" stick cinnamon (dalchim) 1 6 Grind all the ingredients in a small mixer to a powder or crush with a pestle and mortar to a powder. It lasts upto six months easily. Increase quantity to double which makes grinding easier! Store the excess. BULGUR: Bulgur is a grain that is used frequently in Lebanese food. Make extra & store.
what exactly is the mezze? Mezze are often described as 'appetizers'. The dishes chosen for a mezze offer just the right contrast of textures.Hot & cold. So. aromas and flavours . Or it may become an entire meal consisting of grilled marinated seafood. Similar to the tapas of Spain & antipasto of Italy..S\\_esse (. sweet & sour. a mezze table can be the entire dinner too. on mezze. The most basic mezze will contain Hummus bi Taheeni.. stuffed vine leaves & a variety of cooked and raw salads.. But mezze are much more than mere appetizers.. skewered meats. a variety of olives & pickles & bread.mezze is an array of little tidbits often served at the beginning of the meal. .AppetiEers / \Dips) Eastern restaurant you go to or cookbook you pick up has an extensive section ::~ ... Lebneh.. highly spiced and barely spiced..
garlic.Falafel These world-famous fritters are served across the Middle East either tucked inside the pocket of a pita bread or as an appetiser. Drain and place in the mixer. coriander. Remove and drain on a paper towel. ground coriander. Add the semolina and baking soda.roughly chopped 1 flake garlic . Heat oil for frying in a wok. flatten them slightly.it is our very own chickpeas (kabuli channa)! Serves 4 INGREDIENTS Y2cup dry chickpeas (kabuli channa) Y2onion . Cook 2-3 minutes. black pepper powder and salt. Grind to make a fine paste. turmeric.crushed 1Y2tbsp finely chopped fresh parsley or coriander/cilantro leaves 1 tsp ground coriander (dhania powder) 1 tsp ground cumin tjeere powder) % tsp turmeric powder (haldi powder) % tsp red chilli powder % tsp black pepper (kali mirch) powder 1 tsp salt. 4 S 8 Note: 1% tsp curry powder can be used instead of cumin. Serve hot with hummus. turmeric and chilli powder. . or to taste 2 tbsp semolina (suj/) Y2tsp baking soda (mitha soda) oil for frying METHOD 1 2 3 Soak the chickpeas overnight. Add the onions. Mix well. Repeat with the remaining falafels. Make small round balls. cumin. Fry 3-4 falafels at a time on medium heat till brown and cooked from inside. The main ingredient is no big secret . red chilli powder. fresh coriander/cilantro leaves.
making an appearance at cocktail parties as essential part of a dip served with crackers. Cool. or to taste METHOD 1 Soak chickpeas overnight. a little at a time. 3 4 Place toasted sesame seeds and Vz Note: May be it is difficult to boil such a tablespoon olive oil in the grinder small quantity of chickpeas. Add the chickpeas. This rich sauce is . until fragrant but not brown. drain and set aside.Hummus (Chickpea Dip) Hummus is often your first introduction to Middle Eastern food. It is an a mezze platter served with Arabic bread. shaking frequently. Boil till cooked. 5erves4 --~-4INGREDIENTS "--~-2 tbsp dried chickpeas (kabuli channa) boiled. Add sesame seeds and toast. Drizzle with the remaining olive oil. add 2 tablespoon olive oil. Blend again until smooth. 5 6 With the machine running. suggest you could boil extra and . 2 Heat a nonstick pan/skillet. Spoon the hummus in the centre of a large platter. lemon juice and (given on page 12). garlic. make fried chick peas as well. Serve. Kibbeh or Falafel. I and grind to a paste. 9 .drained 3 tbsp lemon juice % tbsp sesame seeds (ti~ 4 tbsp olive oil 1 tsp garlic paste a pinch of black pepper powder 14tsp salt. Remove from heat and cool. (% cup) or % cup canned chick peas . Season with salt and pepper.
4" pieces 1 onion . 4 Grease the wire rack with oil. tender and full of flavour . 1 tsp salt 1 onion . Keep aside covered for at least 4 hours in the fridge.grated 1 tsp dried thyme or oregano 1 tsp Lebanese spice powder (pg 6) 1 tsp ground roasted cumin (bhuna jeera) Y2tsp red chilli powder or paprika powder (degi mirch) 2 tsp tomato ketchup 2 tsp lemon juice.cut into 8 pieces (1/2 cup) MARINADE 1 egg. Y2tsp ginger-garlic paste 4 tbsp yogurt Y2tsp pepper. Place the chicken pieces on it. Serve with tahini dip. of the . Bake at 180°C/350°F in a preheated oven for 25-30 minutes or until the chicken is well cooked. Serves 3-4 2 3 INGREDIENTS 250 g/8 oz boneless chicken . Preheat the oven at 180°C/350°F for 10 minutes. ginger-garlic and spices makes the chicken juicy.cut into 3. (Pg 28) METHOD 1 10 Mix all the ingredients marinade in a bowl. 2 tbsp oil Add chicken pieces and onion.Shish Taouk (Chicken Tikkas) The marinade of yogurt.these delicious morsels are grilled in the oven.
(Sarnosa) The dough for sambousik has cornstarch and sugar which makes them different to a close cousin nevertheless. 4 Put filling on one side of circle. Y2cup water FILLING 60 g/2 oz grated paneer/tofu % cup finely chopped fresh parsley or coriander/cilantro % tsp red chilli powder % tsp salt. Roll out to form circles (2-3" diameter). Press edges with fingers so that they stick together. 11 . Add enough water to make a firm dough. Make a lightly spiced paneer filling or for a Makes 10 % cup cornstarch % cup flour (maida) Y2tsp salt. Cover and leave aside for 1 hour. Divide dough into small lemon sized balls. Knead dough well. Deep fry in hot oil over medium heat till golden brown on both sides. 5 Note: For non-vegetarian version make the filling with 60 g/2 oz veg fine mutton mince (keema) in place of paneer/tofu and proceed in the same way. For the filling. but non-vegetarian version see Note below. Serve hot. 2 tbsp chopped onion % tsp Lebanese spice powder (pg 6) 1 2 3 Mix all ingredients of the dough.Mini Vegetable Sambousik samosa. Y2tsp sugar 1 tbsp oil. Fold over one end to make semicircles. Use a little water for sticking. Cut the circle with a round cookie cutter to get crinkled edges. mix all the ingredients of the filling and keep aside.
Serves 6-8 INGREDIENTS 1Y2cups dried chickpeas (kabuH channa) 1 tsp salt. chilli powder and mint while the chickpeas are still hot. 1 Soak the chickpeas Note: Canned chickpeas can be drained and used. or to taste 1 tsp red cpilli powder 2 tsp dried mint (sookha poodina) roasted & crushed oil for frying 2 3 Boil them with enough water to cover till cooked. Heat oil in a wok & deep fry the chickpeas in batches on medium heat. before frying. Serve. 12 . METHOD 4 overnight. Toss well to coat. Here boiled chickpeas are deepfried then tossed with spices to make a tasty mint-flavoured nibble. Drain well. Spread them out on a tray under the fan for them to dry out well. Let them cool.Fried Chickpeas Chickpeas are used extensively in Lebanese cooking. Do not make them too soft and mushy. Drain from oil and immediately sprinkle salt. Dry them on a kitchen towel. till they turn crisp.
adding a little ice water if needed. Add the strained bulgur wheat and mix well. Soak for 20 minutes. 13 4 6 7 . salt. Cook. Lebanese spice powder. stirring. Keep stirring. until tender. about 4 minutes. Reshape the meatball into a smooth egg with a pointed top. Grind again. Make a depression in the centre of a ball. optional 700 g/1 ~ Ib ground mutton (keema) 1~ cups roughly chopped onion ~ tsp Lebanese spice powder (pg 6) 3 tsp cumin powder Ueera powder) 214 tsp salt.lightly toasted. Place bulgur or dalia in a bowl and cover with water. If need be. onions. Stuff the ball with about 1 tablespoon of the stuffing.Kibbeh (Stuffed Mutton Balls) The national dish of Lebanon is kibbeh. Place in a mixer & grind to a paste. Add 4-5 kibbeh balls to the hot oil and cook until golden brown and the meat is cooked through. Serves 8 INGREDIENTS 1~ cups bulgur or wheat dalia 2 tbsp cornstarch. wetting your hands frequently. Heat oil in a wok for deep frying. cumin. pressing to extract the excess liquid. Mince and bulgur (dalia) are ground together then shaped into balls. To make the stuffing cook the ground mutton over medium-high heat. % tsp salt 1 tsp Lebanese spice powder (pg 6) METHOD 1 2 3 onions. add cornstarch for binding. and pepper. Add the 5 To make the kibbeh. Keep aside to cool. salt and Lebanese spice powder. Remove with a slotted spoon and drain on paper towels. Repeat with the remaining balls & stuffing. 1~ tsp black pepper oil for frying STUFFING 225 gI7 oz ground mutton (keema) % cup finely chopped onion 3 tbsp chopped pinenuts (chi/gaze) or peanuts . in batches. Serve hot. pinenuts. stuffed with a filling of cooked mince and pinenuts and then deep-fried. Press down on the sides and top to enclose the filling. until smooth and pliable enough to work like a dough. about 4 minutes. until meat is browned. In a bowl mix together ground mutton. shape the raw meat-bulgur mixture into egg-Sized balls with oiled hands. about 4 to 5 minutes. Drain bulgur or dalia in a strainer.
Blend to a paste. pomegranate juice. 4 METHOD 1 2 14 Roast the red bell pepper and chilli over open flame (gas burner) until they are blistered. about 8 minutes. Serve as a dip with toasted wedges or with any snack. Alternately. It is seasoned with grilled red pepper. cumin. Cut the pepper into 4 pieces and remove the seeds. Serve it with kebabs. put them under a grill (broil). lemon juice. sugar. fresh or ready-made or water a pinch of ground cumin powder Ueera) a pinch of sugar % tsp salt. pita . Mix well. grilled meat and fish or as a tasty spread on toast. walnuts. Place in a bowl and cover and keep aside for 10 minutes to sweat and loosen the skin. green chilli and pomegranate juice. add the olive oil in a thin stream. 5 6 With the machine running. In a mixer add the crackers. roasted chilli and salt.Red Pepper & Walnut Dip Walnuts and wheat crackers are ground to make the base of this popular dip. the roasted red pepper. Serves 4 3 1 red pepper 1 green chilli 2 tbsp crumbled wheat crackers or dried bread crumbs % cup walnuts .roughly chopped 1 tsp lemon juice 2 tbsp pomegranate juice. or to taste 2 tbsp olive oil Peel off the blackened skin.
Add bread at serving time. until it blends well. Pour the remaining dressing.cut into %" pieces 4 green onions . Mix all the salad vegetables and add half of the dressing. Serves 6 1 pita bread (7" in diameter) % cucumber . Toss to mix.chopped with the white portion 1 tbsp finely chopped fresh mint (poodina).cut into small cubes without peeling (1 cup) % cup shredded lettuce 2 tbsp finely chopped parsley (optional) 2 tomatoes .crushed (1 tsp) % cup virgin olive oil % tsp salt a pinch of black pepper powder 3 tbsp lemon juice METHOD 1 Preheat the oven to 180°C /350°F Split the bread in half through the centre and bake on a baking tray for 15 minutes. 1 tbsp finely chopped fresh coriander/cilantro DRESSING 2-3 flakes of garlic . 15 5 . or until golden and crisp 3 To make the dressing. whisk all the ingredients together in a bowl.Fattoush (Toasted Bread Salad) Crunchy pieces of toasted pita bread are added to a wonderful mix of fresh garden vegetables tossed in a basic oil and lemon juice dressing. Serve. 4 2 Break the pita bread into pieces.
It lasts upto a month in the fridge. Mixed Arabic Pickle Serves 4 INGREDIENTS % cup peeled carrot . Y2tsp sugar METHOD 1 16 Mix 1 cup water. Mix and keep aside for 2 hours. Use as required. Bring to a boil. fresh salads and dips with bread.cut into thick sticks % cup cucumber . Store in an air tight glass jar. 2 Add all the vegetables and olive oil. turning sides.recipe given below 2 3 Put 2 hot falafel cutlets and 2 hot samosas in the centre of the platter. Arrange pickle on a cabbage or lettuce leaf. 3 . Remove from heat.Veg Mezze Platter A typical mezze platter has deep-fried hot starters. Cut into 6-8 triangular pieces and serve separately on the side. 4 1 Make all the recipes as given on their respective pages.cut into fingers with the peel Y2cup small cauliflower florets with little stalk 3 large flakes of garlic . and sugar in a pan. Serves 2 1 pita bread or 1 pizza base 4 falafels (pg 8) 4 tbsp hummus dip (pg 9) 4 vegetable samosas (pg 11) some fattoush (pg 15) some tabulleh salad (pg 16) Arabic pickle . Put hummus dip on the right side and arrange salads on the other side of the platter. 1 cup water Y2tsp salt.sliced 1 onion . vinegar.cut into 8 pieces 1 tbsp olive oil % cup vinegar. salt. Warm pita bread on a hot griddle.
about 4 minutes. Add the chicken mince. Saute until soft. Add the pinenuts (chilgoze) and cook until lightly roasted. Remove from the heat and let it cool slightly. Set aside. % cup bulgur or cracked wheat (dalia) 2 tbsp oil 100 g/3 oz ground chicken (keema) % tsp ground cumin ijeere powdery 14tsp salt. heat 2 tbsp oil over medium-high heat. Add the bulgur and the remaining ingredients. stirring. 1 Place the bulgur in a large bowl and pour in enough hot water to cover generously. stirring. Let it stand until the grains soften. pepper. Add the onions. pressing out excess water. ~@ L_ __ ~~ __ ~~~_ INGREOIENTS 2 3 Drain well in a fine mesh strainer. until no longer pink. about 15 minutes. Serve. about 3 minutes. Here it has been given a tasty twist with cooked minced chicken added to the Serves 4 traditional bright green and red mix of fresh herbs and vegetables. salt. for half a minute. Place the mince mixture into a bowl. Adjust the seasoning to taste. Add cumin. Cook.Tabulleh with a Twist Tabulleh ranks along with Kibbeh and Hummus as the most popular of Lebanese dishes. In a frying pan. Cook. % cup minced onions 14cup pine nuts (chilgaze) or walnuts 112 cup finely chopped tomatoes % cup finely chopped cucumber 14cup finely chopped parsley or coriander/cilantro 14cup finely chopped mint leaves (poodina) 14cup finely chopped green onions 2% tbsp lemon juice 2112 tbsp olive oil 4 5 18 . Toss to combine. % tsp black pepper % tsp cinnamon powder (dalchim) . and cinnamon.
3 20 . tomato puree. pierce each brinjal in three places and insert a clove of garlic in each incision. Serves 5 INGREDIENTS 5 long. Remove from heat. take off the peel from the brinjals. leaving alternate strips of peel on the vegetable. thin eggplants (brinjals) 15 flakes of garlic % cup pomegranate juice 1 tbsp ready-made tomato puree Y2-%tsp salt. Serve. sugar. until soft and brown. pepper. Keep on low heat for 5 minutes tillsoft and the liquid dries out. Heat oil for frying. Lay the fried brinjals side by side in a flat pan with a lid. cinnamon and water. or to taste % tsp black pepper powder Y2tsp sugar % tsp cinnamon powder (dalchini powder) % cup water oil for frying METHOD 4 1 Using a peeler. tart & garlicky. salt. Deep fry the brinjals on medium heat. Add pomegranate juice.Garlic Stuffed Eggplant Since eggplant is one of the most popular vegetables in Middle Eastern cuisine it has as many variations in cooking as the number of cooks! This version is tangy. 2 With a pointed knife.
Spread 1 tsp hummus.Paneer Shawarma Roll An exciting new choice for shawarma lovers . Top it with sliced tomatoes and onion. Warm all the four pieces of pita bread on a hot griddle/pan for 1 minute. Serves 4 INGREDIENTS 250 g/8 oz paneer or tofu . or to taste METHOD 1 Marinate paneer/tofu with all the ingredients of the marinade for about % hour. put some paneer/tofu slices.cut into 2" long fingers 1 tomato . Y2 tsp pepper. add paneer/tofu fingers and stir fry for 3-4 minutes or till slightly golden brown from some sides. Remove from heat. 21 2 3 . 1 small onion . Y2tsp ginger-garlic paste 1 tsp salt.sliced 2 pita breads or pizza bases . Heat 2 tbsp oil in a pan. You can keep it longer if you feel like. Keep one warmed piece on a flat surface. Roll forward to make a mit Serve along with Arabic pickle. 1 tbsp oil.soaking the paneer fingers in the marinade gives them a strong flavour.sliced.cut into two pieces horizontally to get 2 thin rounds some hummus (pg 9) some arabic pickle (pg 16) 2 tbsp oil MARINADE 1 tsp lemon juice or vinegar 1 tsp Lebanese mixed spices (pg 6) % cup thick yogurt % tsp ground cardamom (choti eteicht.
Q~cut i. Add the cauliflower and boil for 3-4 minutes or till crisp-tender. stirring occasionally. Pat dry. Mix all vegetables except cauliflower to the marinade.. 2 6 7 Grill the vegetables in a hot oven.separated into W' florets 200 g/6 oz mushrooms . rotating the skewers occasionally. Set aside.e.cut into 1" pieces 1 red bell pepper . Remove cauliflower from hot water and drain through a sieve.~tQ 2.cut into 1" pieces 1 green bell pepper .s. 5 METHOD 1 Combine all the marinade ingredients. if &T:lalJ. Grill until vegetables are cooked and lightly browned. 200 g/6 oz tofu or paneer .cut into 1" pieces 1 yellow bell pepper ." ?i. Pm'tnem on bamboo sKewers ano grill 'ilgrtt'ry .cut into 1" pieces MARINADE 112 cup olive oil. 2 tbsp lemon juice 112 cup finely chopped coriander/cilantro leaves 1 tsp dried marjoram or oregano 1 tbsp ground cumin seeds Ueera powder. Boil water in a saucepan. Baste the vegetables several times with the reserved marinade.er. Reserve the marinade for basting. Cover and refrigerate for at least 30 minutes or up to 4 hours. Thread the marinated vegetables on skewers.___-250 g/8 oz cauliflower . Serve hot sprinkled with cumin powder and lemon juice. 1 tsp dry ginger (sonth) 1 tsp salt.vlTiO wriJo as'K 7"07 m07e~ 3 4 Add the blanched cauliflowerto the marinated vegetables in the bowl.Grilled Vegetable Colourful diced veggies and cubed paneer are soaked in Serves 4 INGREDIENTS .cut into 1" pieces 2 onions . 23 . 1 tsp black pepper powder 1 tbsp paprika (degi mirch) Kabobs a marinade to tickle the taste tiuti»..keep whole.
Serves 4 INGREDIENTS 400 g/12 oz mushrooms . the herbs. salt and pepper. Stir in lemon juice. stirring occasionally. Cook for 1. 1 tsp oregano 2 tsp chopped fresh parsley or coriander/cilantro 2 tsp chopped fresh mint leaves (poodina) 14tsp salt.thickly sliced 3. Cook for 1 more minute. Add the mushrooms and 1 tsp of freshly ground spices. Heat 3 tbsp oil in a frying pan. clove and coriander seeds in a mortar and pestle.4" stick cinnamon (dalchim) Y2tsp cloves (Iaung) 1Y2 tsp coriander seeds (saboot dhania) 3 tbsp olive oil 1Y2tbsp lemon juice.2 minutes.Mushrooms in Lebanese Spices Mushrooms were unknown in classical Arab cuisine but are now being introduced into the diet. 3 24 . (Store the remaining spice mixture). Serve hot. or to taste 14tsp black pepper powder METHOD 1 2 Crush cinnamon. Typical Lebanese herbs and spices transform mushrooms into memories of the Arabian nights.
Add the onions and garlic. till the spinach turns soft and the water dries. Mix well.sliced 2-4 flakes garlic . Add the salt and spices. Add chickpeas and some of the cooking liquid. Keep aside along with the cooking liquid.Spinach Chickpeas and spinach create INGREDIENTS & Chickpeas a wonderful partnership of contrasting textures in this earthy and healthy dish. Serve hot. Cook till done. Check salt and remove from heat. 5 25 . Cook for 10-15 minutes. Cook until the onion is soft. Add the tomatoes. Place them in a deep pan with enough water to cover. Serves 4 4 cups chopped spinach 2 cups diced tomatoes Y2cup chickpeas (kabuli channas) boiled or 1 cup canned chick peasdrained 3 tbsp oil 1 onion . stirring. to make some gravy. Cook.4 tsp red chilli powder or flakes METHOD 1 2 3 Soak chickpeas overnight. 4 Add the spinach.minced (1 tsp) 1 tsp ground coriander (dhania powdery salt to taste 1. Heat oil in a nonstick frying pan! skillet.
S\\eat & ~isFt .Chicken.
peppercorns and salt in a large saucepan. Here is a version of cold chicken with a rich walnut sauce. into W' 2 3 4 Grind the walnuts. Place the chicken.Cold Chicken with Walnut Sauce The Arab world is full of examples of chicken flavoured with nut oils. carrot. parsley. Set aside. Bring to a boil and simmer for 10 minutes or until the chicken is tender. Pick up the chicken pieces discarding the other ingredients and vegetables. water. bread and paprika together in a mixer with the reserved stock to make a smooth paste. Serves 6 INGREDIENTS 500 g/1 Ib boneless chicken . Dice the boiled chicken pieces. Place on a serving platter. Reserve the stock. Mix the diced chicken with the walnut paste.cut into 1" pieces 2 cups water Y2carrot . bay leaf. Let the chicken cool in the broth. garlic.peeled and crushed 1 tbsp chopped fresh coriander/cilantro or parsley 1 bay leaf (tej patta) 112 tsp black peppercorns. onion.roughly chopped 112 cup roughly chopped onion 1 flake garlic . S 6 27 . Strain. Sprinkle with some pepper. 1 tsp salt % cup shelled walnuts 1112 slices white bread Y2tbsp paprika or Kashmiri red chillies METHOD 1 I.
Keep one warmed piece on a flat surface. buttered with hummus. Cut each pita bread horizontally into 2 pieces. 14cup yogurt 1 tbsp oil. Spread 1 tsp hummus or tahini paste.cut horizontally to get 2 thin rounds some hummus or tahini dip Arabic pickle (pg 16) MARINADE 1 tsp lemon juice or vinegar 1 tsp Lebanese mixed spices (pg 6) 14tsp ground cardamom (choti eteicnt. Roll forward to make a roll. Stir fry for 4-5 minutes. Cook covered for 3-4 minutes or till tender. Heat 2 tbsp oil in a pan/skillet. Serve with Arabic pickle. % tsp pepper.sliced (% cup) 2 3 4 Mix all the ingredients of the marinade in a bowl. Tahini is a thick paste made of ground sesame seeds and is available ready-made. add chicken along with the marinade. Add sliced chicken and keep aside for at least 4 hours or more in the fridge. In this gourmet-class version marinated chicken is pan-fried then rolled up in pita bread that has been generously Serves 2 INGREDIENTS 250 g/8 oz boneless chicken breast 2 pita breads or pizza bases .Top itwith sliced tomatoes and onion. or to taste 1 tomato . Warm all the four pieces of pita bread on a hot pan/ skillet for 8-10 seconds. METHOD 1 Slice the chicken into long pieces. % tsp ginger-garlic paste % of a well beaten egg 1 tsp salt. Note: 28 . till golden brown.sliced 1 small onion . add chicken slices.Chicken Shawarma Roll For today's generation a roll is the perfect meal-on-the-go.
Cook for % a minute on low heat till the oil is infused with the chilli. heat 4 tbsp oil.2 cup flour (maida).4 tsp cumin seeds Ueera) 1. Remove to a plate. 2 tbsp olive oil 1 tsp red chilli powder or paprika chopped fresh parsley or coriander/ cilantro 2 tbsp fresh pomegranate juice or lemon juice SEASONED FLOUR 1. shaking to remove any excess flour.4 tsp all spice powder (optional) 1. Heat the 2 tbsp olive oil in a separate pan. Serves 4 INGREDIENTS 500 g/1 Ib boneless fish .4" cinnamon stick (dalchini) 3 4 2 cloves (laung) 1.2 tsp salt 1.cut into fillets 4 tbsp any cooking oil.Spice--coated Pan-fried Fish This out-of-the-ordinary fried fish has a subtle coating of fragrant spices . cinnamon & cloves.4 tsp nutmeg powder Uaipha~ In a nonstick frying pan/skillet. cumin.ginger. Remove and drain on paper towels.Remove from heat. Coat well. Add the red chilli powder or paprika. Add fried fishto this pan. 5 30 To serve garnish the hot fish with parsley and drizzle with pomegranate or lemon juice. Add fish to the hot oil in batches and cook until golden brown for about 2 minutes per side shaking the pan to prevent the fish from sticking. . As an extra bonus it is drenched in pomegranate juice or lemon juice.4 tsp ground ginger (sonth) 1. 2-3 peppercorns 1. METHOD 1 2 In a mixer blend together all the ingredients for the seasoned flour. Roll the fish filletsin seasoned flour to coat both sides.
cinnamon.Chicken with Onions Boneless marinated chicken pieces & plenty of sliced onions are allowed to cook slowly in their own juices. Heat 6 tbsp oil in a wok. refrigerated. and all other remaining ingredients. Cook for 5 minutes. Y2tsp salt 6 tbsp olive oil 6 onions . Mix in the chicken pieces and marinate. pepper and salt. Serves 8 INGREDIENTS 750 g/1 Y2Ib boneless chicken . nutmeg. Nutmeg. 32 . cinnamon. till chicken is done. thyme & cumin add their magical charm. 4 5 Add chicken and cook over a medium heat.cut into 16-18 pieces 3 tbsp lemon juice % tsp nutmeg powder % tsp cinnamon powder Y2tsp black pepper ground. for 4 hours or overnight. Add the remaining lemon juice. Serve hot. about 20 minutes. Add onions and cook till light golden.sliced thinly 1 tsp ginger-garlic paste 8 tbsp yogurt 2 tsp salt 2 tsp dried thyme or oregano 2 tsp Lebanese spice powder (pg 6) 2 tsp ground roasted cumin (bhuna jeera powdery 1 tsp red chilli powder or paprika 4 tsp tomato ketchup METHOD 1 2 3 Combine 1 % tablespoon lemon juice.
Simmer for 5 minutes. cinnamon. Boil the potatoes till just done. Remove walnuts from the pan and keep aside. Add the mince. until golden. stirring frequently to break up the lumps. Keep aside for the filling. To the oil remaining in the pan add the onion. Bake the potatoes in a preheated oven at 230°C/450°F for 10 to 15 minutes. a pinch black pepper 4 For the sauce.Stuffed Potatoes with Laban Sauce In the Lebanese kitchen all kinds of vegetables are hollowed out.crushed 2Y2tsp cornstarch 1Y2 tsp salt.sliced thinly Y2tsp cinnamon Y2 cup minced fresh parsley/coriander/ cilantro LEBAN SAUCE 2 cups yogurt 2 flakes of garlic . Cook over low heat. In this delicious recipe scooped potatoes are filled with cooked minced meat and walnuts. then baked. chopped potato. Prick the potatoes on all sides a few times with a fork. parsley. stirring occasionally. heat 3 tbsp oil in a pan. halve them lengthwise. Place the potato shells aside till baking time. While the boiled potatoes are still warm. Arrange the potato shells over it. stirring continuously. and layered with thick garlicky yogurt. Add a pinch of black pepper powder. Dry and rub with oil. Stir in the garlic paste & salt into the cooking yogurt. leaving %" border. meat mixture. for 1-2 minutes. Fill the mixture in the potato shells. Serves 6-8 INGREDIENTS 300 g/10 oz mutton mince 4 potatoes 1/3 cup coarsely chopped walnuts 3 tbsp oil 1 onion . 35 5 6 7 8 METHOD 1 2 3 Wash and scrub the potatoes well to remove all dirt. % teaspoon salt and a pinch of pepper. Spread half of the sauce in a dish. in a small bowl dissolve the cornstarch in the yogurt. Combine together the walnuts. Cook. Add the walnuts. stuffed. Place the yoghurt mixture in a saucepan and cook on low heat. stirring occasionally. Cook about 8-10 minutes. or until they are golden. Chop the scooped out potato coarsely. Simmer the sauce. Remove from heat. 9 . Scoop out the inner portion very neatly. Spoon the remaining yogurt sauce on top. stirring. for 2 minutes. Keep aside. For the filling.
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or till the bread is cooked. Place the rolled bread on an oiled baking tray. allowing it to dissolve. often seasoned with spices and oil or with a special spice blend called zaatar. Stretch the dough to form an elongated shape. Mix the yeast into the warm sugarwater mixture. 1 tsp sugar 1 cup lukewarm water 3 cups all-purpose flour V2tsp salt. Use only as much water as required. Spread a little zaatar mixture on top.Zaatar Flat Bread Bread is so highly regarded in the Middle East that in some Arabic dialects it is called sesh'meaning slife'. Serves 4 INGREDIENTS 1 tbsp dry yeast. the yeast is dead and you should start again with a new packet of yeast. mix together the flour. Brush the top of the bread with a little olive oil. In Lebanon every meal includes some kind of bread. 6 tbsp olive oil ZAATAR 2 tsp dried thyme or oregano 1 tsp dried marjoram or basil 2 tbsp finely chopped fresh coriander/ cilantro 3 tbsp sesame seeds (ti~ METHOD 1 Mix together % cup lukewarm water and sugar till the sugar is dissolved. in the refrigerator for at least 2 hours or overnight. If there is no foam in the bowl. Punch down dough and transfer to a floured board and knead briefly. Bring the dough to room temperature before proceeding. Add some of the remaining water and knead into a firm dough. In a large bowl. Mix together the ingredients for the zaatar. covered. Cover and leave to rise for 45 minutes or until dough has doubled in bulk. Form into balls. 6 7 4 8 37 . Sprinkle the yeast on top. On a floured surface break the dough off into 10. After 5 or 10 minutes. Cover and keep in a warm place undisturbed. Repeat with the rest of the dough balls. 5 2 3 Place the dough. the yeast should begin to form a creamy foam on the surface of the water.the proved yeast and salt. Bake for 7-8 minutes at 180°C/300°F. On a well-floured surface roll out one ball of the dough.12 pieces.
1 cup bulgur or dalia % tsp salt. stirring. 10. Sprinkle with chopped parsley. Add the garlic. Add the sliced onions. Bring to a boil. Serves 4 INGREDIENTS 1 cup green lentils (sabut moong) 3 cups water. Add the chopped onions. stirring. Add the bulgur and 1/2 tsp salt. combine the lentils and water. In a frying pan. 15 to 20 minutes. Transfer the lentil and bulgur mixture to a serving bowl and top with the caramelized onions. this is the food referred to in the Biblical account of Esau's great hunger when he sold his birthright as first born to his twin brother Jacob. cinnamon. Cook. until caramelized to a very rich brown colour. grain and onions is a favourite in the Middle East. METHOD 1 In a medium pot. remaining % tsp salt. Mix well to combine. 1hI sp black pepper powder t a pinch grated nutmeg Uaipha~ pinch of all spice or a pinch clove powder 1% cups thinly sliced onions 1hIcup chopped parsley. cumin. heat 2 tbsp oil over medium-high heat. 20 to 25 minutes. black pepper. 3 tbsp olive oil % cup finely chopped onion 2 tsp minced garliC 1 tsp ground cumin seeds Ueera) % tsp ground cinnamon tdelcnint.Lentils with Bulgur Pilaf This simple dish of lentils. 5 minutes. for 1 minute. Let it sit until the bulgur is tender and the water is absorbed. cover and simmer until lentils are almost done but still firm. Set aside. for garnish 3 4 In a large pan. nutmeg and all spice. Cook. adding more water if the bulgur seems dry. Remove from heat. Lower the heat. stirring occasionally. According to tradition. Remove from heat and cover. until very soft. 2 5 6 7 8 9 38 .15 minutes. Stir in the lentil and bulgur mixture. heat the remaining oil over medium heat. Cook.
Sprinklethe yeaston top. Place the dough. 6 7 . Cover and leave to rise for 45 minutes or until dough has doubled in size. Remove pita. METHOD 1 Mix together % cup lukewarm water & sugar till the sugar is dissolved. in the refrigerator for at least 2 hours or overnight. Divide the dough into 8 pieces and form into balls. Y2tsp salt 2 3 4 5 After 5 or 10 minutes. the yeast should begin to form a creamy foam on the surface of the water.Pita Bread In this recipe pita bread is cooked on teach you how to handle a griddle. Heat the griddle. Turn the bread again. Mix the yeast into the warm sugar-water mixture. covered. just like a chappati. Repeat with the remaining dough balls. or as needed 1 tbsp olive oil. Cover & keep in a warm place undisturbed. Knead to form a dough. Cook for 15 to 20 seconds before turning the bread over gently. the proved yeast. oil and salt. Use maida to flour your hands when working on the dough. Cook until the pita balloons. Remove dough to a large oiled bowl. If there is no foam in the bowl. 1 tbsp sugar 1 cup water. the yeast is dead and you should start again with a new packet of yeast.allowingit to dissolve. Use a kitchen cloth to press on those areas where bubbles have formed to push air into the flat areas. Place the rolled pita on the hot griddle. Bring the dough to room temperature before proceeding. The detailed instructions a yeast dough. Cook for another minute or until big bubbles appear. In a large bowl mix together the flours. Get set to become an expert pita maker! Serves 4 INGREDIENTS 2 tsp dry yeast 2 cups plain flour (maida) 1Y2cups whole wheat flour (atta) Y2cup lukewarm water. Punch down dough and transfer to a floured board and knead briefly. Mix well to combine all ingredients. roll one ball of dough into an 8inch circle Oustlike a chappati). On a well-floured surface.
Keep it aside covered for 15-20 minutes. Turn side. Note: If you are using coarse semolina. If the dough becomes firm then add little water and knead again to get a soft dough. Smear % tbsp oil.Semolina Flat Bread YOl. 41 . roll out a ball into a chappati. Gradually add water and knead into a soft dough. or to taste 6 tbsp olive oil 4 Heat griddle over medium heat.. Repeat with the rest of the dough. Form into balls. stir in salt and 2 tbsp of olive oil. Cook for a minute. Divide into 8 pieces. Cook on both sides till golden patches appear on it.' will be delighted to learn how to make these Middle Eastern chappatis using semolina (suji) instead of flour. Serves 7 2% cups very fine semolina (suj/) % tsp salt. METHOD 1 2 3 Place semolina in a large bowl. Place the bread. grind it in the grinder once to get fine semolina.
Remove the cinnamon stick. 3 4 Four yogurt mixture into 4 ramekins. lemon juice. Sprinkle the toasted nuts on top. Sprinkle gelatine on it and leave to soak for 5 minutes. Cover & chill. Keep aside. sugar. Serves 4 INGREDIENTS 2 cups yogurt. 43 8 7 . water. 6 5 Cook the figs.honey. Add walnuts & almonds. chop the toasted nuts roughly. Toast until they become fragrant. Whisk a little yogurt gradually into the hot gelatine mixture. Here it is used to gently scent a luscious & dreamy dessert which uses the local products . Serve immediately. Keep on very low heat and stir till gelatine dissolves. While yogurt is chilling. put % cup water. for about io minutes until fruit is soft. about 1Vz hours. cinnamon stick & sugar in the same pan Cook. honey. Spoon the cooked fruit on to the set yogurt pudding. 2 tsp gelatine SYRUP % cup walnuts or % cup almonds 12 dried figs (anjeer) . figs & walnuts. prepare the syrup. Remove and allow to cool. % cup water 2 tbsp lemon juice 1" cinnamon stick (dalchim) 1 tsp sugar METHOD 1 2 Whisk together yogurt.until set. over medium heat. Heat a pan/skillet over medium heat. vanilla and cardamom in a small bowl until sugar is dissolved. Add this to the remaining yogurt and mix well.cut into four % cup honey. 6 tbsp sugar 1 tsp vanilla essence Y2tsp cardamom powder (elaichi powder) % cup water. In a small vessel.Cardamom Yogurt Pudding with Nuts & Honey Syrup Imported cardamom is highly prized in Middle Eastern cooking. Remove from heat and let it cool. When cool enough to handle.
Drain. This simple apricot pudding is an example of a rich heritage.chopped finely GARNISH finely slivered almonds & pistachios 5 METHOD 1 Soak apricots in warm water for 2 hours to soften.Cream-filled Apricots A variety of dried fruits and nuts are an essential part of the cuisine of the Arab world. Bring to a boil and cook until sugar mixture is syrupy for about 5 rriinutes. Gently fold the finely chopped almonds into the cream. Garnish with almonds and pistachios. 44 . 5 6 7 2 In a saucepan mix sugar. like a sandwich. Dollop cream mixture onto the apricots. In the serving dish arrange half the apricot pieces in a single layer. 3 4 Add the apricots and simmer for 5 minutes. Whip cream with a beater until stiff peaks form. Remove from heat and allow to cool. Cover with the remaining apricots. Cut each apricot with a sharp knife into 2 pieces. Serves INGREDIENTS 10 pieces dried apricots (khurmam) 14 cup sugar 1 tsp lemon juice Y2cup heavy whipping cream 4-5 almonds (badam) . lemon juice and 1 cup water.
turmeric and baking powder in a bowl. or until a wooden pick inserted in centre comes out clean. Set aside. Sprinkle pinenuts on top.Lebanese Cake This cake has a chewy. Try it and see! Serves 4 11-2 cups semolina (sujl) 1-2cup plain flour (maida) 1-2 turmeric powder (haldl) tsp 11-2 baking powder tsp 1 cup sugar 1 cup milk 1-2 cup oil 1 tbsp pinenuts (chilgoze) 3 Mix together semolina. Serve. Let it cool in the oven for 5 minutes. Add flour mixture & oil to the milk. In a big bowl combine milk and sugar. Pour the batter into the prepared baking tin. Garsnish with powdered sugar and candied orange peel. Stir until sugar is dissolved. flour. 46 . 4 METHOD 5 6 1 2 Grease a 7" baking tin. Bake for 40 minutes. Take out on a wire rack. Beat with an electric beater at medium speed for about 5 minutes. dense texture and a delightful yellow colour which makes it different from ordinary cakes.
ladys finger Bell peppers Rice Garbanzo beans Green cardamom Red chilli powder. aubergine Fragrant Indian rice Corn Okra. Plain flour Corn Peas Baking soda Lemon vegetables or meat. fresh Cream Dalchini French beans Gobhi Hara Dhania Hari Gobhi Hari Mirch Elaichi Imli Jeera Powder Kadhai/Karahi Kaju Katori Khumb Kishmish Kofta Maida l\(1akai.Makki Matar Mitha soda Nimbu USED IN USA/UKIOTHER COUNTRIES Other countries Potatoes Almonds Eggplant. 48 . Chawal Chickpeas Choti elaichi Chilli powder Cornflour Coriander. Cayenne pepper Cornstarch Cilantro Heavy whipping cream Cinnamon Green beans Cauliflower Cilantro/fresh or green coriander leaves Broccoli Green hot peppers.Glossary of Names/Terms HINDI OR ENGLISH NAMES AS used in India Aloo Badaam Baingan Basmati rice Bhutta Bhindi Capsicum Chaawal. fried and put in a curry/gravy/sauce. green chillies Cardamom Tamarind Ground cumin seeds Wok Cashewnuts Individual serving bowls resembling ramekins Mushrooms Raisins Balls made from minced All purpose flour.
tehta is a Home Science graduate from Lady Irwin College.Sc. Her cooking institute. Cooking" Her Book "Flavours of won the Best Asian Cookbook Award at the Versailles (Paris) World Cookbook Fair. She has authored more than 200 best selling cookery Indian books.Nita Mehta Culinary Academy .@7Vita @4. .com or call 91-11-29214011. 91-11-29218574. (Food & Nutrition).has trained many aspiring individuals into expert cooks. ita Mehta has been conducting extremely popular cooking classes for over 20 years. Delhi University and a Gold Medalist in M. You can get in touch with her on her email: nitamehta@email.
ca o 62255 60014 5 .3098 www.amproductions. salads &Vita ~hta's ~~0i1 &Vita~hta's &Vita ~hta's Cooking Microwave &Vita ~hta's Italian Mexican &Vita ~hta's o o o co &Vita ~hta's :::J ~ Vegetarian Cooking ISBN 81-7869-159-0 AM~oHQn~c~I.lgfll Ottawa-Canada 613.Other Titles by @7Vita~ehta &Vita ~hta's &Vita ~hta's desserts Chinese Cooking Soup&f(.745.
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