Archive | Lebanese Recipes

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Lebanese Foul Mesdames

Posted on 06 July 2010 by admin  

4 eggs
2 15-oz. cans of field beans, undrained
2 cloves garlic, peeled and finely chopped
2 tbsp. olive oil
juice of 1 lemon (about 3 tbsp.)
1 tsp. salt
4 tbsp. chopped parsley
2 chopped scallions
lemon wedges

1. Place eggs in a medium saucepan and cover with cold water. Place over medium heat until water boils, reduce heat, and simmer for 15 minutes. Drain water from saucepan and run cold water over eggs until they are cool. Peel cooked eggs, cut into quarters, and set aside.
2. In a large saucepan, combine beans and their liquid with garlic, olive oil, lemon juice, and salt. Mix well. Simmer over medium heat, stirring occasionally, for about 10 to 15 minutes, or until heated through.
3. Pour beans into individual bowls. Garnish with hard-cooked eggs, parsley, scallions, and lemon wedges, and serve with pita bread.
Preparation and cooking time: 35 to 45 minutes Serves 4

 

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Lebanese Festive Rice Pudding

Posted on 30 May 2010 by admin  

3 to 3 1/2 c. water
1/2 c. sugar
1/2 tsp. aniseed
1/2 tsp. caraway seed
1/8 tsp. ground ginger
2 tbsp. chopped almonds
2 tbsp. chopped pistachios
2 tbsp. chopped walnuts

1. In a medium bowl, combine ground rice and ø c. cold water. Gradually stir in more water until mixture forms a smooth paste. Add sugar and spices and mix well.
2. In a large saucepan, bring 2 1/2 c. water to a boil over high heat. Add ground rice mixture gradually, stirring constantly to prevent lumps from forming. Continue to stir until mixture boils again.
3. Reduce heat to low. Cover and simmer, stirring occasionally to prevent mixture from sticking to bottom of pan, for about 10 minutes, or until pudding is thick enough to coat the back of a spoon.
4. Allow pudding to cool slightly before pouring into a glass serving bowl or individual bowls. Cool to room temperature and refrigerate.
5. Before serving, sprinkle pudding with chopped nuts and serve cold.

Preparation time: 10 to 15 minutes (plus chilling time of a few hours) Cooking time: 25 to 30 minutes Serves 4

 

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Eggplant Dip – Baba Ghannouj

Posted on 28 May 2010 by admin  

1 large eggplant
2 cloves garlic, peeled and crushed
1 tsp. salt
juice of 2 lemons (about 6 tbsp.)
4 tbsp. tahini
2 tbsp. water (more if needed)
4 tbsp. chopped fresh parsley for garnish

1. Preheat oven to 400°F.
2. Wash eggplant. Remove stem. Prick eggplant several times with a fork. Place directly on oven rack and bake for 30 minutes, or until very soft. Carefully remove from oven and cool.
3. When eggplant is cool enough to handle, peel off skin.* Mash it in a medium bowl with a potato masher, or place in a food processor and process until smooth but not liquid.
4. In a small bowl, crush garlic into the salt with the back of a spoon. Beat in lemon juice, tahini, and water. Stir into mashed eggplant. If baba ghannouj is too thick, add water 1 tbsp. at a time until mixture is a soft, creamy consistency.
5. Divide mixture among four small plates or serve in one dish. Garnish with parsley. Eat baba ghannouj by scooping it up with pieces of pita bread.

 

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Lebanese Fish and Rice Stew – Sayadieh

Posted on 26 May 2010 by admin  

2 tbsp. vegetable oil
2 tbsp. pine nuts
6 c. water
1 onion, peeled and quartered
2 lb. fish fillets, fresh or frozen (thawed)
1 c. long-grain converted rice*
1/2 tsp. cumin
1/2 tsp. salt juice of 1 lemon (about 3 tbsp.)
fresh parsley sprigs for garnish

1. In a small skillet, heat 1 tbsp. oil over medium-high heat. Saute pine nuts, stirring constantly, for about 2 minutes, or until lightly browned. Remove with a slotted spoon and drain on paper towels.
2. In a large kettle, bring 6 c. water to a boil over high heat. Carefully add onion and boil 15 to 20 minutes, or until soft. Remove onion with a slotted spoon and drain in a colander. Save cooking water.
3. Place onion in a bowl and mash with a potato masher, or place in a blender and blend until onion has a pastelike consistency.
4. Add fish and onion to onion cooking water and bring water back to a boil over high heat. Reduce heat, cover pan, and simmer for about 10 to 15 minutes, or until fish is tender. Remove fish with slotted spoon. Save cooking water.
5. In a large saucepan, heat remaining 1 tbsp. of oil over medium-high heat. Add rice and cumin and cook, stirring constantly, for 3 minutes. Add salt and 2 c. of the fish cooking water. Cover pan and cook rice on low heat about 20 minutes, or until rice is fluffy and liquid is absorbed.
6. Add lemon juice to remaining fish broth and reheat slowly over medium-high heat.
7. Arrange rice on a deep serving platter and place fish on rice. Pour hot broth over fish. Garnish with pine nuts and parsley.

 

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Chickpea and Tahini Dip – Hummus bi Tahini

Posted on 20 May 2010 by admin  

1 15-oz. can chickpeas
3 tbsp. tahini
1 clove garlic, peeled
juice of 2 lemons (about 6 tbsp.)
1/2 tsp. salt
parsley sprigs for garnish
olive oil

1. Reserving the liquid from the chickpeas, combine chickpeas, tahini, garlic, lemon juice, and salt in a blender or food processor. Add a little of the reserved chickpea liquid and process until mixture is a smooth paste. Add more liquid if necessary.
2. Divide hummus among four small plates or serve in one dish. Garnish with parsley and sprinkle with a few drops of olive oil. Serve with pita bread.

 

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Lebanese Maamoul

Posted on 12 May 2010 by admin  

Filling:

1 c. ground walnuts, pistachios, or almonds
1/3 c. sugar
1 tsp. melted butter
1 tsp. orange blossom water, rose water, or cinnamon (optional)

Dough:

2/3 c. butter, melted and slightly cooled
3 tbsp. sugar
2 c. all-purpose flour
about 1/3 c. lukewarm milk
powdered sugar for sprinkling

Preheat oven to 350°F. In a medium bowl, combine all filling ingredients and mix well. To make dough, combine butter and sugar in another mixing bowl and mix well. Add flour and mix with hands. Gradually add milk. Remove dough from bowl and continue kneading on a clean work surface until dough is soft. Place a walnut-sized ball of dough in the palm of your hand. Press the center of the ball to form a deep hollow. Place about 1 tsp. of filling into the hollow and pinch tightly to close. Gently roll into a ball and flatten slightly. Repeat with remaining dough and filling. Place filled pastries on an ungreased cookie sheet. Bake for 15 to 25 minutes, or until bottoms are a golden brown. Remove from oven. Sprinkle with powdered sugar while still warm and allow to cool on cookie sheet

Preparation time: 30 to 35 minutes
Baking time: 15 to 25 minutes
Makes about 2 dozen pastries

 

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Lebanese Baked Fish with Tahini

Posted on 11 May 2010 by admin  

4 skinned fish fillets or steaks (about 2 lb.), fresh or frozen (thawed)
salt
1 1/2 tbsp. olive oil

Sauce:
1 clove garlic
1/2 tsp. salt
1/2 c. tahini
juice of 2 lemons (about 6 tbsp.)
fresh parsley
lemon wedges
Sprinkle fish with salt and refrigerate for one hour. Preheat oven to 400°F. Brush fish on both sides with olive oil and place in a lightly greased baking dish. Bake uncovered for 20 to 35 minutes, or until fish flakes easily with a fork and is opaque all the way through. (Cooking time will vary depending on the thickness of the fillets or steaks.) While fish is baking, combine garlic, 1/2 tsp. salt, tahini, and lemon juice. Mix well and add water if sauce is too thick. Remove fish from oven. Let cool and pour sauce over fish. Garnish with parsley and lemon wedges and serve.

 

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Lebanese Baked Kibbeh – Kibbeh Bissanieh

Posted on 25 April 2010 by admin  

ingredients

1 recipe kibbeh
1/2 c. pine nuts baking pans.
1/4 c. olive oil

method:
1. Preheat oven to 400°F.
2. Thoroughly grease two 9×13-inch baking pans.
3. In a medium bowl, stir pine nuts into kibbeh mixture, saving a few nuts for decoration. Spread mixture evenly in the baking pans.

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Lebanese Peasant Salad – Fattoush

Posted on 25 April 2010 by admin  

Dressing:
1 clove garlic
1/4 tsp. salt
juice of 2 lemons (about 6 tbsp.)
1/2 c. olive oil

Salad:
2 pieces stale pita bread
1 tbsp. water
1 cucumber, peeled and chopped
1 tomato, chopped
1 green pepper, seeded and chopped
3 scallions, finely chopped Continue Reading

 

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Lebanese Rice Pudding

Posted on 25 April 2010 by admin  

Ingredients:
1/2 cup raw white rice (short grain)
1 qt. milk
1/2 cup white sugar
1 egg yolk
2 tsp. cornstarch
2 Tbsp. cold milk
1 Tbsp. Orange blossom flavoring (Found in Middle Eastern stores)
Cinnamon (to sprinkle on top)
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Lebanese Lubi

Posted on 21 April 2010 by admin  

Ingredients:
1 lb. beef or lamb cut into 1/2 inch cubes
3 Tbsp. Olive oil
1 lg. onion – chop fine
1 can white kidney beans
2 lb. green beans – fresh or frozen
1 can tomatoes – mashed
1/4 cup tomato paste
1/4 tsp. cinnamon
1 1/2 tsp. salt (or to taste)
1/2 – tsp. pepper (or to taste)
1 1/2 cups water (or more if too dry)
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Lebanese Rice Stuffing

Posted on 21 April 2010 by admin  

This stuffing is a lovely change from traditional stuffing.
Perfect for poultry.
Ingredients:
1 small steak – cut into tiny cubes
1/2-cup almond slivers
1/4 cup rendered butter
2 cups white short grain rice (Dainty is best)
2 cups chicken broth (or from dry bouillon mix)
1/4 teasp. dried ginger
1/3 teasp. Cinnamon
1/4 – 1/2 cup Pine nuts
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Lebanese Rice Pilaf

Posted on 21 April 2010 by admin  

Ingredients:
1/2 cup vermicelli (Broken up into 1-2 inch pieces or soup noodles)
1/4 cup butter
(Rendered: Heat and pour off impurities)
1 1/2 cup rice – short grain is best (soak in hot water 1 hr – drain)
1 1/2 tsp. salt (or to taste)
2 1/2 cups water
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Lebanese Kaick – cake

Posted on 21 April 2010 by admin  

Ingredients:
8 c. flour
1 c. sugar
1-2 tsp. Anise seed (powdered or crushed)
3-5 tsp. Mardikoosh (Marjoram)
1 t. salt
1/2 lb butter
1-1/2 c. milk
1 package of yeast
2 eggs
Ka’ick wooden Press*
*(found at Middle Eastern grocers or use bottom of a
water glass or ashtray with an impression)
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Lebanese Chard and Yogurt Soup – Shourabit Silq bi Laban

Posted on 19 April 2010 by admin  

1 c. bulgur
1 lb. fresh chard*
8 c. water
1 15-oz. can chickpeas
1 tsp. salt
2 1/2 c. (20 oz.) plain yogurt, at room temperature
1 egg, at room temperature
fresh or dried mint to garnish
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Lebanese Stuffed Tomatoes – Banadoura Mahshi

Posted on 19 April 2010 by admin  

4 large, ripe tomatoes*
1/2 lb. lean ground lamb or beef
1/4 c. pine nuts
1 tsp. salt
1/4 tsp. pepper
1/4 tsp. ground ginger
1/2 tsp. cinnamon
1/4 tsp. allspice
1/4 tsp. ground cumin
1 14 1/2-oz. can crushed tomatoes
2/3 c. water
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