23 replies to this topic

[fadak_166]

The Best Middle East food, Lebanese recipes to go in here !!!
No comments please, JUST RECIPES.

------------------------------

Great Lebanese cook book attached below !!

CONTENTS PAGE

INTRODUCTION, 7
The Land, 8
The History, 9
Holidays and Festivals, 12
At the Souk, 16

BEFORE YOU BEGIN, 19
The Careful Cook, 20
Cooking Utensils, 21
Cooking Terms, 21
Special Ingredients, 22
Healthy and Low-Fat Cooking Tips, 24
Metric Conversions Chart, 25

A LEBANESE TABLE, 27
A Lebanese Menu,28

LUNCH, 31
Stuffed Tomatoes, 32
Chard and Yogurt Soup, 34
Peasant Salad, 36
Ground Lamb Mixture, 37
Baked Kibbeh, 39
Fish and Rice Stew, 40

APPETIZERS, 43
Chickpea and Tahini Dip, 44
Eggplant Dip, 45
Lebanese Pizza, 46
Lemonade, 48

DINNER, 51
Garlic Chicken, 52
Baked Fish with Tahini, 53
Bulgur Salad, 54
Bulgur Pilaf, 56
Kabobs, 57
Cold Meat Loaf, 58

HOLIDAY AND FESTIVAL FOOD, 61
Stuffed Pancakes, 62
Nut-Filled Pastries, 64
Lentil Soup, 66
Field Bean Stew, 67
Festive Rice Pudding, 68

INDEX, 70

Attached Files

•  Cooking_the_Lebanese_Way.pdf   4.51MB   704 downloads

[fadak_166]

TABBOULEH





Ingredients:
1 cup of fine bourghoul (ground wheat)
3 bunches of parsley
1 bunch of fresh mint
4 tomatoes
4 green onions or 1 white onion
6 tablespoons olive oil
1 teaspoon salt
1/2 cup freshly squeezed lemon juice

Wash the bourghoul in a deep dish by filling it with water and gently pouring out the water so that it will take away any impurity. Leave the bourghoul to soak in cold water for 30 mn. Finely dice the tomatoes and onion and chop the parsley and mint. Mix together the oil, salt and lemon for the sauce. Squeeze the borghoul between your hands to press out the water and mix all the ingredients together.

Tips
The tabbouleh is best eaten with small lettuce leaves



FATTOUSH



Bread is kept in a basket or a nylon bag, and small pieces always accumulate at the bottom of it. The salad known as fattoush makes use of them and prevents their waste.

Ingredients:
Small grilled or fried pieces of Lebanese/pita bread (although you can try with croutons)
1/2 kg cucumber or Lebanese cucumber
1/2 kg tomatoes
2 bunches of parsley
1 bunch of fresh mint
1 bunch of lettuce
3 onions (if wanted)
4 cloves of garlic
1 teaspoon sumac
4 tablespoons olive oil
5 tablespoons fresh lemon juice
1 teaspoon salt

Separate the leaves off the parsley, mint and lettuce. Slice the cucumbers, dice the tomatoes. Pound the garlic with the salt and mix it in the oil and lemon. Mix the vegetables and top with the bread fragments. Pour the sauce and sprinkle sumac all over.

[Noor-Alhuda]

Tahini

    This dish is excellent when     served as an appetizer or as a dip. It goes well with fish dishes.   

            1/2 cup tahini
             1/2 cup lemon juice
             1/2 cup water
             2 cloves garlic, crushed
             1/2 tsp. salt
             1/2 tsp. pepper
             1/2 tsp. cumin
             pinch cayenne
parsley

  

Place all ingredients, except parsley, in a food processor,     then process for a minute. Transfer to a serving bowl, then garnish with     parsley         and serve.

[Noor-Alhuda]

Fattat Hummous (general name - but lots of vegetables and meat inside)





Ingredients:
-Chicken thighs
-4 of each: eggplant, potatoes, carrots, and zucchinis
-1 can of cooked hummous
- Chopped parsely
-Grilled break, cut into pieces
-2 or more mashed garlic cloves
-one spoon of Tahini (optional)
- Lemon Juice
- 1 cup of yogurt
- paprika, salt

Directions:

- First, boil the chicken until cooked


Wash, peel off and chop all types of vegetables listed into small cubes



Then saute (with an accent) the vegetables, including the carrots



After you've boiled the chicken, peel off the skin and cut it into small pieces and add it to a pan of sauteed onions



Add spices, salt to taste



Keep stirring until it's done

Now you have everything ready



Now here comes the layering

Firsy layer: Vegetables
then cover with chicken



Then the Hummous



Then the Yogurt



Garnish with chopped parsely

and finally, the grilled bread (cut into pieces)




et voila!!!

@ dardasha


Now you can add/subtract things because this takes quite a while to make. I usually do mine like this: grilled bread first, fried eggplant cubes, hummous, minced meat, more bread pieces, then yogurt and garnish with parsely. Enjoy!

Edited by Noor-Alhuda, 17 April 2008 - 06:11 PM.

[Mimi79]

HALWAT EL-SHEMISI  (SWEET WITH RICE)

Ingredients:
1 cup powdered (ground) rice
1 1/2 cups sugar
2 cups water
1 tsp. lemon juice
3-4 mastica, ground with 1 tsp sugar
2-3 tbsp ma-ward (rose water)
Fresh ashta (ricotta)
powdered sugar, for decoration
ground pistachios, for decoration

Preparation:
- Prepare syrup with the 1 1/2 cups sugar and 1 cup water.
When the syrup starts to boil and thickens, add the 1 tsp. lemon juice and boil for another 2 minutes.
- Mix the powdered rice with 1 cup water then add gradually to the hot sugar syrup. Continue to cook on low heat, always mixing with a wooden spoon, until the mixture thickens and becomes very lumpy.
- Add the ma-ward and the ground mastica and cook until the mixture gets heavy and transparent.
- Remove from heat and empty the contents in a bowl, greased and sprinkled with powdered sugar. Leave covered overnight.
- The next day, take a lump from the above blend and dip in powdered sugar. Roll into a ball and make a hole in the middle. Fill with ashta (ricotta) and shape into a crescent. Repeat with the whole rice pudding.
- Sprinkle with more powdered sugar and decorate with ground pistachios. Serve immediately.

NB* This sweet must be served directly after being stuffed with ashta, it has a short life.

Edited by Mimi79, 18 September 2009 - 08:13 PM.

[Mimi79]

Batata Harra

Serves 4

Vegetable oil, for deep-frying
1kg potatoes, peeled and chopped into small cubes
4 Tbsp olive oil
1/2 onion, finely chopped
1 tsp crushed garlic
1 red pepper, finely chopped
2 green chillies, finely chopped
1 Tbsp finely chopped fresh coriander
salt & black pepper
1/2 tsp ground coriander

Heat vegetable oil in a deep fryer or deep, heavy-based saucepan. Fry the potatoes until crisp. Drain and set aside.

Meanwhile, heat the olive oil in a pan and fry the onion, garlic, pepper, chillies and fresh coriander until softened. Add the potatoes along with the salt, black pepper and ground coriander to taste. Stir well and serve. ;-)

[baradar_jackson]

I've gone too long without having Lebanese food.  
Need to get in touch with my future mother in law.  

[Zahraflower]

Here is my Warak 3nab bi zat recipe

http://muminahskitch...ves-in-oil.html


1 (80z) jar of grape leaves
1 cup Egyptian tiny rice
1/2 large tomato diced
1 bunch parsley Finley chopped
2tablespoon green or reg onion diced
1 teaspoon dry mint
1 tablespoon salt
5 lemons juiced
2 cups olive oil
1 or 2 potato's peeled sliced 1in thick


How2:

FILLING:
Step1: In a bowl add chopped parsley,rice,tomato,lemon juice,oil,salt,mint,and onion.
Step 2: Mix well
Step3: Strain keep liquids.

WRAPPING:
Step1:place leaf flat on cutting board remove little stem.
Step2:place about 1 teaspoon of filling on edge.
Step3: fold over sides.
Step4:tightly fold back over the sides.
Step5: roll tightly. slightly squeeze to remove extra liquid.

Repeat until all leaves are wrapped.

IN POT:
Step1:Place layer of potato's on bottom of pot
Step3: layer stuffed leaves around until layer is full. repeat by stacking.
Step4: when all have been stacked. press down firmly to ensure its all in place.
Step5: place liquids over leaves make sure its just enough to cover if not add some more lemon or oil.
Step6: on med heat bring to a boil. lower heat on low cover cook for 1 -2 hours or until leaves are tender.



InshaAllah the pics are on my blog:)

[alroo7]

Baklava

Makes 35 pieces

Ingredients

4 x 80g packets pistachio kernels
1/4 cup caster sugar
1/4 teaspoon rosewater essence
375g packet filo pastry
250g unsalted butter, melted

Rosewater syrup
2 cups caster sugar
1/4 teaspoon rosewater essence

Method

1. Preheat oven to 180°C/160°C fan-forced. Lightly grease a 3.5cm-deep, 22cm x 29cm (base) rectangular pan.

2. Process pistachios until roughly chopped. Place pistachios, sugar and rosewater in a bowl. Stir to combine.

3. Cut pastry sheets in half crossways (so sheets fit neatly in pan). Cover pastry with a damp tea towel to prevent it drying out. Place 1 pastry sheet on a flat surface. Brush with butter. Top with 1 pastry sheet. Repeat with butter and half the pastry sheets (around 22 sheets). Place pastry stack in prepared pan, trimming to fit, if necessary.

4. Spread pistachio mixture over pastry stack. Place 1 remaining pastry sheet on a flat surface. Brush with butter. Top with 1 pastry sheet. Repeat with remaining butter and pastry sheets (around 22 sheets). Place on pistachio mixture. Cut all the way through into squares. Bake for 50 to 55 minutes or until browned and puffed.

5. Meanwhile, make syrup Combine sugar, rosewater and 1 cup cold water in a saucepan over medium heat. Cook, stirring, for 5 minutes or until sugar has dissolved. Bring to the boil. Reduce heat to low. Simmer for 10 minutes or until slightly thickened.

6. Pour over hot baklava. Cool completely. Serve.

[Yousuf Ahmed]

Looks like Lebanese food is somewhat Europaen-influenced.  Anyways, can anybody say something about thus dish called "Malanquish" or something like that. They showed it on Discovery Channel when I was a kid and I haven't forgotten that.  They probably make it up in the Chouf.

[Zahraflower]

Here are some of my recipes i learn everything from my grandmother and aunts InshaAllah i can share my traditions with you all.
Fatyir Jibni bil zayton (cheese pies with olives)



Dough:
2 1/2 cups flour
1 tablespoon sugar
1/2 teaspoon salt
1 tablespoon yeast
2 tablespoons cornstarch
1 cup warm water
2tablespoons oil
Filling:
1 1/2 cups Fancy shredded Monterrey jack cheese
1/2 cup diced olives
1 tablespoon dry oregano or thyme

How2:
Dough:
*Place dry ingredients into a bowl except yeast mix well.
*Place yeast with the dry ingredients.
*Add the oil and slowly add the water until the dough forms.
(you may or may not use all of the water if you added more water
you may add some more flour until the dough comes together )
*Place in a greased bowl, allow to rest for 1 hour or until it doubles in size.
Filling: mix filling into a bowl by adding cheese, oregano,and olives.
Preheat the oven to 425DF
To form: them follow the pictures bellow, divide the dough into 4 balls, allow them to rest then you can roll them each out. before i stuff them i like to allow them to rest again so that they become very soft and easy to work with.
add the cheese mixture on each dough disk then pinch of the corner to corner on the 2 edges leaving the center open. This is a very traditional Lebanese way of closing filled dough.
bake for 12-15mins until they become golden. you may brush with a egg wash if you prefer.ENJOY!

Fasoula

2 (15oz) can cannellinini beans
1 cup chopped cilantro
1 onion sliced
2 large tomatoes diced
2 tablespoons tomato paste
3 1/4 cups water or vegetable stock
1 teaspoon salt
10 cloves fresh crushed garlic
1 bay leaf, 2 cloves
pinch black pepper
2 tablespoons oil

How2: In a pot add in 1 tablespoon oil on med-low heat cook the onions and tomatoes for about 15 mins.
when they are soft add in the beans including the liquid in the can.
Followed by the 3 cups of water or broth, place in the spices. bring to a boil.
Once it comes to a boil add the tomato paste. mix in well allow the pot to come to a boil again, cover and reduce heat. cook for about 30-40mins until beans are soft but not mushy.

in another pot add the other tablespoon oil the crushed garlic and cilantro on med-low heat cool until the fragrance of garlic and cilantro fill the air do not burn. you can see in the picture after the size of the cilantro is reduced a bit.
Place that cilantro/garlic mixture  on the beans towards the end of cooking.
In the pot you cooked the cilantro and garlic in add the 1/4 cup of water to remove extra flavors left in the pot.
pour over the stew. bring to a boil again then reduce heat to low, cook for additional 15 -20 Min's or until the sauce is slightly educed but not to thick. note: this is traditionaly made with meat or chicken so feel free to use that I just prefer mines vegi.



rice pilaf (riz bi khodra)

1 cup rice

1/2 red pepper diced

1 small onion chopped

1 diced carrot

1 clove crushed garlic

1/2 cup peas

2 teaspoons oil

1 bay leaf

1 teaspoon grated ginger

1 teaspoon salt

1 tablespoon chopped parsley for garnish

2 cups of water or broth

pinch of pepper

1/2 teaspoon turmeric

1teaspoon butter(optional)


HOW2:


in a pot add oil, on med/low heat saute onions,carrots,peppers,peas. until onions have become slightly golden and vegetables are cooked. add garlic , ginger,bay leaf,pepper,and turmeric. saute for 5min on low heat. add salt and broth. Cover and bring to a boil.


once it boils add the rice wait for it to come up to another boil. reduce heat, cover and allow to cook on low for 15-20Min's or until the fluid is gone and rice is fluffy.


add butter and fluff with fork, serve with any side.

Fetteh bi laban




2 cans chickpeas

2 large pitta bread around cut into squares toasted
3 tablespoons butter

1/4 cup pine nuts

1/2 head garlic crushed

1 tablespoon salt

2 cups plane yogurt

1/4 cup water

1/4 cup chopped parsley for garnish

1 Pyrex or casserole dish for serving.




HOW2:



Toast the pita squares until golden, You may skip this step and use pita chips.

In a sauce pan add the 2 cans of chickpeas with liquid and heat over med heat until the chickpeas are a bit tender but not mush. remove and strain.

In a bowl crush garlic with salt add yogurt,water and mix until well combined. cover and place in fridge until ready to assemble.




To Assemble: NOTE: assemble only when your about to eat because if made ahead of time the bread will become soggy.




Place a layer of toasted pita on the bottom, add chickpeas on top, then add the yogurt.


it forms 3 layers. right before serving in small pan ad butter and pine nuts heat until butter is slightly brown and the pine nuts are a bit toasty, Pour over the top add parsley and serve. Enjoy!




Tips: you may also top with pomegranate kernels for a bit of extra tartness.

Awamat (sweet fried balls)

2 cups. flour
1 small. mashed potato (optional)
1 tsp. dry yeast
1/4 c. water
1/4 tsp. sugar
1 3/4 c. water
Dash of salt
Oil for deep frying
2 cups attar (thick rose water syrup)




How2:


mix flour, with dry ingredents, add water,and mashed potato mix the dough will be stycky. bring oil up to 350d f form a ball useing a teaspoon fry untill golden and crip. remove from oil and add to the syrup toss around untill compleatly coated serve on a plate. Enjoy!




Tip: if you want to make a huge batch fry them 1/2 way not golden and do not add to syrup and freeze them remove and fry up untill golden when u need them.


Date cookies (Marouta)




3 cups flour
1 1/2 teaspoons baking powder
pinch of salt
1 tablespoon sugar
2 eggs beaten
1/2 cup oil
1/2 cup butter or gee
1/2 cup milk
1 tablespoon black seed
4 tablespoon sesame seeds(Optional)
2 1/2 cups mashed dates
1/4 teaspoon each mixed (ground cardamom,Cinnamon,anis, nutmeg) or mamoul spices for date cookies found in Arabic stores.
EGG WASH:
3 eggs with 1/4 cup milk and 1 teaspoon immitation vanila





HOW2:
In a bowl combine dates ,cardamom,and Cinnamon to form a dough. set aside.
In another bowl mix dry ingredients(flour,black seed,sugar,baking powder)add eggs ,oil and mix well, once Incorporated add milk, and gee kneed until a dough is formed.
to make cookies:
roll out dough then press flat with finger ,roll out date paste like a snake and place in center roll over close edges, brush with egg wash place some sesame seeds on top cut at a angel.or form them into circles or half moons place on cookie sheet bake at 350DF until golden. TIP: you may skip sesame seeds and dust them with powdered sugar.

Edited by Ya Aba 3abdillah, 11 July 2012 - 08:18 AM.

[Zahraflower]

Imtabal batinjan (aka babaganosh)




1 large egg plant.

1 teaspoon salt.

1/4 cup Tahini paste

1 lemon juiced

3 cloves garlic, crushed.

olive oil to garnish

2 tablespoons plane yogurt(Optional)
1/4 teaspoon citric acid(Optional)

How2:


Take a piece of Aluminum foil and completely cover the egg plant do not peal or remove the top. roast in the oven for 1/2 hour or until the egg plant is cooked.(In my images bellow i used small eggplants so i used 4 small ones to equal 1 large)


in a bowl add the juices that ran from the egg plant this is where the smokey flavor comes from then remove the center of the eggplant in the bowl  . mix in garlic,salt,lemon,citric acid and tahini sauce mix well. Add Yogurt. adjust any of the ingredients to your liking if you like more lemon add more. drizzle with olive oil, you may top with chopped parsley and Enjoy!



Maloubi



5 chicken legs

1 medium onion

2 cups basmati rice

2 teaspoons salt

1 teaspoon white pepper

1 teaspoon cinnamon

1 bay leave

3 cloves

1/2 teaspoon turmeric for color

water

1 can chickpeas

1 cauliflower

Potato (Optional)




How2:


in a pot boil water with seasonings except turmeric adding only 1 of the teaspoons of salt add chicken and bring to a boil cook the chicken and make sure you remove the scum that forms on the top. after 1/2 hour or more you will sea a broth form and turn the fire off. strain chicken from liquid DON'T DISCARD LIQUID. in a bowl rinse the basmati rice mushy when cooking. fry cauliflower until cooked in golden in some oil. in the pot that was used for making broth fry the onion up until translucent. start to assemble the chicken ,chickpeas (drained), cauliflower. in the pot add 4 cups of the broth if not enough you could add water for example you have 2 cups of broth add the other 2 cups as water its no issue after so add the last teaspoon of salt and turmeric cover and bring to a boil. strain rice from water liquid DON'T LEAVE ANY WATER for it may cause the rice to get mushy add the rice to the boiling broth chicken mix in the pot lower the temp to about med/low cover and let simmer for about 20 min if you find there is still liquid on the rice allow it to evaporate but not to the point the rice burns. once its complete and rice is cooked let the rice stand in the pot turn the heat off this will allow for any remaining water to evaporate. to serve bring a huge plate or serving try and top it on the pan and flip it over. very popular among lebanon , Palestine,and Jordan many vary some use just lamb, or eggplant or a combo of egplant and cauliflower its great with the cucumber mint sauce




Adas Rishta


1 cup elbow macaroni or 3 cups cooked(in only used cooked if its leftovers)

1 bunch coriander

2 1/2 vegi stock cubes  (Optional)

if your NOT using stock cubes use 2 teaspoons salt

1 large onion diced

2 cloves crushed garlic

2 cups dried lentils washed

1 lemon juiced

1 teaspoon cumin(Optional)

10 cups water

oil




How2:

saute onions and garlic add bullion cubes if your using them, add lentils and water cook on low heat for about 45Min's make sure the lentils don't split and turn to mush that's why you keep it on low heat so the lentils stay whole. in the process when you notice the lentils are almost soft add pasta cover and continue cooking until lentils are soft but not mush and the pasta is cooked. add the cilantro wait for it to come up to a small simmer at the end. add lemon juice and serve! (If your using left over pasta that's already cooked add that towards the end so it doesn't over cook) TIP: if your trying this out for the first time you can divide the recipe in 1/2 for starters.

Edited by Ya Aba 3abdillah, 11 July 2012 - 08:18 AM.

[Laayla]

 Noor-Alhuda, on 17 April 2008 - 06:01 PM, said:

Fattat Hummous (general name - but lots of vegetables and meat inside)

Bismehe Ta3ala,

Assalam Alikum.

This sounds like a wonderful Shahir Ramadhan dish.  Insh'Allah, I will try this.  

M3 Salamah, FE AMIN Allah

[The Canuck]

sis zahraflower your fonts are very difficult to see/read.

[Cause]

I think Im drooling

[Walkin' Fashion Statement]

Oh my gosh. i'm so hungry!!! 4 more hours!!

[Zahraflower]

Asalamu Alycome wr wb! Here are all of my posted lebanese wasfat(recipes) http://muminahskitch...المطبخ اللبناني

[ImAli]

 Zahraflower, on 13 October 2012 - 05:13 PM, said:

Asalamu Alycome wr wb! Here are all of my posted lebanese wasfat(recipes) http://muminahskitch...r;Ø

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[DoubleAgent4]

http://www.dedemed.com/

[Zahraflower]

 ImAli, on 13 October 2012 - 05:27 PM, said:

Ohhhh I love the kafta bi tahini..........you inspire me Zahraflower (I've been slacking in the kitchen hahahaha)

aw Alhamdolillah if you ever need any recipes deff go to my blog, I learned all my recipes from my grandmother and from living overseas. each region of lebanon have safe food but different ways of making it. you can all add me to my food blogs fb page. https://www.facebook.com/muminahhh

salam iam sorry i just saw the post about the fonts bithnillah I post my recipes on muminahs kitchen InshaAllah thats easier to read. I also take requests ATM I am doing fall theme recipes like pumpkin/squash imtabal"like humus" i have the cake baba au rum but without the rum so its renamed  baba pas rum

[maimuna]

Love Lebanese Food!

[ImAli]

 Zahraflower, on 13 October 2012 - 09:23 PM, said:

aw Alhamdolillah if you ever need any recipes deff go to my blog, I learned all my recipes from my grandmother and from living overseas. each region of lebanon have safe food but different ways of making it. you can all add me to my food blogs fb page. https://www.facebook.com/muminahhh

We always make the kafta bi tahini without batata........I have to try yours this week.

And you make your own skanklish .......I would never have the patience for that and if I did my kids would get jealous of the shanklish if I tried making it hahahaha.

Edited by ImAli, 14 October 2012 - 06:20 AM.

[Zahraflower]

 ImAli, on 14 October 2012 - 06:14 AM, said:

We always make the kafta bi tahini without batata........I have to try yours this week.

And you make your own skanklish .......I would never have the patience for that and if I did my kids would get jealous of the shanklish if I tried making it hahahaha.

lool eh I always make it with abatata it absorbs the sauce tastes sooooooooo good! lol I make labneh I think id die if i tried make shanklesh. but u can roll lebneh balls in zatar wa suma would be just as great.


madloua/mafrouka recipe.

Ingredients
for the syrup:
1 cup sugar
1/2 cup water
¾ cup rose water
for the mafruka/madloua crust:
1¾ cups ghee or butter
2lbs fine semolina

for the cream:
3 cups milk
¾ cup corn starch
2 tablespoons rose water
1 cup mixed unsalted toasted nuts (almonds and hazelnuts) or which ever you have! For garnish.
Preparation
Prepare Syrup by combining Sugar, Water, and Rosewater and simmer on medium heat until slightly thickened.
In a deep sauce pan, melt Ghee, add Semolina and fry on medium low heat until golden brown.
and Syrup and stir until smooth.
In a separate sauce pan, combine milk , Corn starch and rose water. Whisk and stir on medium heat until it thickens. Remove from heat and Keep aside to cool down.
Spread Mafruka/madloua in a large platter, spread the cream on top of the and garnish with the toasted nuts. Notes: Top with any nuts you prefer. If you would like some people add another layer of whipped topping you can easily add coolwhip.

[ImAli]

I need to try the curry fish cakes zahraflower......I can't wait until Wednesday