Ingredients:

• 2 lbs leeks
• 2-3 cloves garlic, crushed
• 1 tbs sugar
• 4 tbs corn or nut oil
• Juice of 1-2 lemons

Wash the leeks carefully, removing any soil nestling between the leaves. Cut off the tough green part of the leaves. Cut the rest into longish slices.
Fry the garlic and sugar in hot oil until the sugar becomes slightly carmelized. Add the leeks and turn them a little over moderate heat to color them slightly. Sprinkle with lemon juice. Stew gently, covered, in this and the vegetables’ own juices over very low heat until tender. Serve hot or cold.

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• 1 cup large brown lentils
• 1 lb fresh spinach or 1/2 lb frozen leaf spinach
• 1 large onion, finely chopped
• 3 tbs oil
• 2 tbs tomato paste
• Salt
• Pinch of cayenne pepper

Soak the lentils if desired, to reduce cooking time.

Put the dry or soaked lentils in a large saucepan.  Cover them with about 7 1/2 cups water, bring to a boil, and simmer for 45 to 90 minutes., according to quality and size, and whether or not they have been soaked.

Meanwhile, wash fresh spinach carefully and drain well.  Defrost frozen spinach in a colander.  Cut into pieces or ribbons.  Fry the onion to a russet color in the oil.  Add the prepared spinach and sauté over very low heat.  It will release a considerable amount of juice.  Let it stew in this liqour, covered, for a few minutes. then pour both into the pan with lentils.  Stir in tomato paste if using, season, and simmer until the flavors and colors have blended.  Add a little more water if soup is too thick, season to taste, and serve immediately.

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Ingredients:

• 1 medium loaf of bread with an attractive shape
• 1 medium chicken, boiled
• 1/2 lb chicken livers
• Sesame, corn, or nut oil
• Chicken stock
• 1/4 tsp ground allspice
• Salt and pepper
• 1-2 oz pistachio nuts, chopped
• 4 tbs finely chopped parsley
• 1 tsp dried crushed mint
• Juice of 1/2 lemon
• Sprigs of parsley and other fresh herbs, for garnish

Cut a slice off the top of the loaf and put it aside to serve as a lid.  Carefully remove all the pith from the loaf, leaving the crust intact.

Bone and chop the cooked chicken.  Clean the chicken livers and sauté gently in a little oil for 3 to 4 minutes.  Add about 1/3 cup of the stock in which the chicken was cooked, and season to taste with allspice, salt, and pepper.  (A little brandy or sherry could be used instead of chicken stock.)  Mash or pound the livers to a smooth paste, using and electric blender if you have one.

Mix the liver pâté with the chopped chicken in a large bowl.  Add the pistachios, parsley, mint, and lemon juice.  Mix well and taste for  seasoning, adding more salt and pepper if necessary.  Knead the mixture vigorously until well blended, and add a little more stock if too dry.

Moisten the bread shell with stock to make it soft and easy to cut.  Fill the shell with the chicken liver mixture, packing it tightly.  Cover with the lid, which as also been sprinkled with stock to soften it.  Chill and refridgerate until ready to serve.  Serve in slices and garnish with fresh herbs.

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Ingredients

• 10 pieces of leg and breast portions of duck (4 – 4 1/2 lbs)
• 1 lemon
• 2 garlic cloves, crushed (or 2 tsp garlic granules)
• 1 tsp curry powder
• 1/2 tsp paprika
• 3/4 tsp five-spice powder
• 2 Tbs soy sauce
• Salt and pepper
• Vegetable oil, for frying

Ingredients for Sauce

• 3 oz pumpkin
• 1 1/4 cups water
• 1 onion, chopped
• 4 canned plum tomatoes
• 1 1/4 cups medium-dry sherry

Place the duck in a large bowl.  Halve the lemon and squeeze juice over duck; set aside.

In a small bowl, mix together garlic, curry powder, paprika, five-spice powder, and salt and pepper; rub spices into each of the duck pieces and then sprinkle with soy sauce.  Cover loosely with plastic wrap and leave to marinate overnight.

To make the sauce, cook the pumpkin in boiling water until tender, then purée with onion and tomatoes.

Pat the duck pieces dry with paper towels, then heat a little oil in a wok or large frying pan, and fry the duck for 15 minutes until crisp and brown.  Set aside on a plate.

Wipe away excess oil from wok or pan and pour in pumpkin purée.  Add sherry and a little water, then bring to a boil and add fried duck.  Simmer for about 1 hour until the duck is cooked, adding more water if the sauce becomes too thick.  Serve hot and with some extra soy sauce, if desired.

This rich and filling Lebanese winter soup taste just as good the day after it’s made!

Yield: Serves 8 to 10

Ingredients
1 1/2 cups chickpeas, soaked in water for at least one hour or overnight
one large onion, coarsely chopped
1 (14 ounce) can whole tomatoes, chopped
3 celery sticks with leaves, sliced
2 tablespoons tomato paste
pepper
one half to three-quarter teaspoon ground ginger
1 teaspoon cinnamon
1 cup large green or brown lentils, soak for one hour and drained
salt
juice of half a lemon
about 4 zucchini, sliced
4 ounces vermicelli, broken into bits by crushing your hands
1 large bunch (half cup) flat-leaf parsley, coarsely chopped
1 large bunch (1/2 cup) Cilantro, Coarsely Chopped

How to Make
drain the chickpeas and put them in a large pan with 5 1/2 pint water, the onion, tomatoes, celery, and tomato paste. Add pepper to taste and simmer, covered, for one hour or until the chickpeas are very tender.
Add the ginger, cinnamon, and lentils and cook for 20 min. or until the lentils are soft. Add salt to taste.
Add the lemon juice, zucchini, and vermicelli, and more water if necessary and cook for 10 min. Just before serving stir in the parsley and cilantro.

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Olives, onions, and oranges at interest to this casserole.

Ingredients
1 tablespoon +1 teaspoon vegetable oil
1 whole chicken (3 pounds), cut into 8 or 12 pieces and scanned
2 cups thinly sliced onions
1 cup orange juice (no sugar added)
2 tablespoons honey
1 teaspoon each salt and pepper he cup
1/2 teaspoon each ground Ginger and ground nutmeg
8 large pitted black olives, sliced or whole new line 1 tablespoon water
2 teaspoons cornstarch
2 small oranges, peeled and sections, or 1 cup canned mandarin orange sections (No Sugar Added)

How to Make
preheat oven to 350°. And 10-inch nonstick skillet heat oil; in batches, Brown chicken pieces on all sides. Over bottom of shallow 3-quart casserole dish spread onion slices; top onions with chicken pieces. In 2-cup measure or bowl combine juice, honey, and seasonings; pour mixture evenly over chicken and top chicken with olives. Cover casserole and bake until chicken is tender, about 45 min.
Transferred chicken and olives to serving platter and keep warm. Scrape onions and pan juices into 1-quart saucepan and bring to a boil. In small cup combine water and cornstarch, stirring to dissolve cornstarch; stir into onion mixture. Reduce heat and simmer, stirring constantly, until mixture thickens; pour over chicken. Serve garnished with orange sections.

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This Lebanese soup recipe is excellent for lunch or as a 1st course for dinner.

Ingredients
1 ounce cracked wheat (Bulgur)
to a half cups water, divided
4 ounces ground lamb
one quarter cup minced onion
one quarter teaspoon each salt and pepper
1/8 teaspoon ground cumin
dash of ground allspice
2 tablespoons each diced celery and carrot
one half garlic clove, minced
2 ounces drained canned chickpeas
2 packets instant chicken broth and seasoning mix
1 teaspoon lemon juice
one half Bay leaf

How to Make
in a small bowl combine cracked wheat with 1/2 cup water; let stand for 30 min. Using a fine sieve, drain cracked wheat, extracting as much water as possible; transfer wheat to medium mixing bowl and add lamb, onion, salt, pepper, cumin, and allspice, mixing well. Form mixture into 1 inch diameter meatballs and transfer meatballs to rack embroiling pan; broil until browned, 4 to 6 min. Remove from heat and set aside.
Spray 1 1/2 or 2 quart saucepan with nonstick cooking spray; add celery, carrot, and garlic and cook over medium-high heat, stirring constantly until vegetables are softened, 1 to 2 min. Add chickpeas, broth mix, lemon juice, Bay leaf, and remaining 2 cups water, stirring to combine; let simmer for 10 min. At meatballs and cook until vegetables are tender and meatballs are heated through, 10 to 15 min. Remove Bay leaf before serving.

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Ackawi cheese Ackawi is a soft, smooth-
lexlured white cheese prepared from cow’s milk
with a slight salty flavor. A delicious cheese for
breakfast or served with fresh melons and fruit.

Allspice (bahar hillou) Allspice (whole or
ground) is not a mixture of spices. The pea-sized
fruits are picked from small evergreen trees when
they are green, then dried. They resemble large
peppercorns. The flavor is a combination of
cinnamon, cloves, and nutmeg, and is slightly
peppery.

Almonds (louz) Whole or ground nuts.

Anise (yensoon) Anise (whole seeds or ground)
is a relative of dill, fennel, caraway, and cumin.
Sweet and aromatic, it is the true taste of licorice.
Anise flavoring is used in alcoholic beverages
such as araq in Lebanon. Jordan. Iraq, and Syria;
ouzo in Greece: or sambuca in Italy.

Basmati rice (riz basniati) A variety of long-
grained rice, basmati is known for its fragrance
and delicate flavor. The Hindi word basmati
means fragrant. My preferred brands are im-
ported from India or Pakistan.

Bulgur (burghul) Bulgur is wheat that is
cooked (parboiled or steamed), removing the
outer layers of bran, then ground into various-
sized grains that are sun-dried. For tabbouli and
kibbi. I recommend using bulgur {burghul) ff 1.
fine. Larger grains can be steamed and prepared
like rice.

Caraway (craivya) Caraway (whole seeds or
ground) has an aromatic spicy, pungent anise-
like flavor and aroma. It is used as a flavor in
cooking, confectionery, and liqueurs.

Cardamom (hale) A member of the ginger
family, cardamom produces green pods that can
contain up to twenty aromatic seeds. The strong
lemonv flavor enhances both savorv and sweet
dishes, and is also found in varieties of Turkish
coffee. Ground cardamom loses its flavor quickly,
so it is best to keep the pods whole and grind
the seeds as needed. Avoid purchasing brown
cardamom pods: they are not true cardamom
and differ in flavor.

Clarified butter This is butter that has had ihe
milk solids and moisture removed (see recipe on
page 196). It has a much higher smoke point,
so il can lolerale higher temperatures without
browning or burning. (Note: Ghee is a type of
clarified butter that may be purchased; however,
it may be infused with herbs or spices.)

Coriander (kizbara) Coriander (whole seeds or
ground) has a slight hint of fresh cilantro leaves
and an aromatic scent that is soothingly warm,
nutty, and slightly fruity.

Cumin (camoon) Cumin (whole seeds or
ground) has a strong, heavy, and warm aroma
that is spicy-sweet. The flavor is pungent, power-
ful, and sharp, and when used in excess quantity
can be bitter.

Curry powder Although there are many variet-
ies of curry powder, this blend of spices usu-
ally includes coriander, turmeric, cumin, and
fenugreek, along with additional ingredients. My
favorite blend is ca ri ni an do-d&d gold MADRAS
curry POWDER, found 81 specially Asian markets
or online.

Deglet Noor dates These are dates that are
harvested from palm trees. They are the chewy
bread-like dale familiar lo most, a bit drier than
Medjool dates, and an excellent choice in baked
goods, such as semolina dale cookies (page 202).

Dibs ruman This concentrated pomegranate
molasses adds a powerful sweet yet tart and
savor.’ flavor when added to recipes.
Farina This milled wheal cereal grain may
already be familiar lo you as cream of wheat.
Feta cheese This slightly grainy-textured curd
cheese is commonly produced in blocks and
stored in brine. Traditionally made from goal’s or
sheep’s milk, it can also be made from cow’s milk.
Bulgarian feta cheese, made from sheep’s milk, is
my favorite variety—sharp, rich, and creamy.

Fillo dough (phyllo dough) These paper-thin
sheets of raw. unleavened flour dough are used
to prepare baklava (page 176), buraks (page 35),
bastilla, and a large variety of other recipes. My
favorite brand is Apollo.

Foul A variety of fava beans, foul are cooked
and mixed with garlic and lemon juice lo yield a
dish known as foul moudammas.

Freekeh Freekeh is a highly nutritious grain
made from fire-roasled green wheat. The grains
are harvesled while still young, therefore freekeh
contains more protein, vitamins, and minerals
than the same mature grains and has up to four
limes Ihe fiber of brown rice. Il is an excellent
alternative to pasta, rice, or potatoes.

Garbanzo beans (hoummos haab) Also
known as chickpeas, these delicious nutty-
tasting, buttery-textured beans are the main in-
gredient when pureed in hummus. They
are available canned or dried.

Grape leaves (warac inab) Whether fresh
off the vine or from a jar, grape leaves may be
sluffed with vegetables or ground meal
and rice , then steamed until tender.

Halloumi cheese This white sheep’s milk
cheese has a layered lexture and a salty flavor.

Kashkaval cheese Also known as achaouaine,
kashkaval ranges from mild to sharp varieties
depending on the brand, it is a firm cheese made
from sheep’s milk and has a yellow hue.

Kataifi Consisting of very thin hair-like strands
of shredded fillo dough, Kataifi is traditionally
used in a variely of desserts. It is very versatile
and can be used to prepare appetizers and main
dishes also. My favorite brand is Apollo.

Kholengen Dried galanga (a member of the
ginger family), kholengen has a sharp sweet
taste and is used to flavor both sweet and savory
dishes. I use it to flavor spicy rice pudding,
giving it an extra bite.

Kishk (or kashk powder) This mixture of fermented
milk, salt, and bulgur, dried and ground
into a cornmeal- to powder-like form with a tart
flavor. It is used in preparing savory dishes and
soups. Mixed with olive oil, sesame seeds, and
spices, it is spread over dough and then baked
into delicious red pepper pizzettas.

Mahlab powder Drop-shaped mahlab kernels
are the pits of black cherries, beige in color.
When ground, they produce a rose-scented
powder that is slightly bitter with a faint almond-
like taste.

Maward Rose flower water distilled from rose
petals, maward is used to davor sweets.

Mazaher Orange blossom water distilled from
orange blossom flowers. mazaher is used to fla-
vor sweets. and is added to hot water to prepare
white coffee.

Zahtar An aromaiic blend of ihyme. sumak.
and sesame seeds, zahtar is offered as a lable
condiment throughout the Middle East. Mixed
with olive oil and onions, it is spread over flat
dough and baked into delicious thyme pizzettas
or flat bread.

Zaher lamoon These delicate bright orange or
red candied orange blossom petals are used to
garnish sweets and are added to syrup, typi-
cally sold as zaher jam or orange blossom jam
in Specialty markets, or as orange blossom jam
online. You want the variety that actually has
small candied petals.

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FOR THE DOUGH
1 recipe sambousik pastry (see the previous
recipe)

FOR THE FILLING
1 teaspoon extra-virgin olive oil
1/4 pound ground beef (80% lean)
3/4 cup diced yellow onion (% inch)
1/2 teaspoon salt
1/8 teaspoon coarse ground black pepper
1/4 teaspoon ground allspice
1/8 teaspoon ground cinnamon
1-1/2 tablespoons freshly squeezed lemon juice
1-1/2 teaspoons sumak
2-1/2 teaspoons dibs ruman
1 tablespoon toasted pine nuts
(You can substitute ground lamb or ground
chicken for ihe beef.)

To prepare the dough
Follow the procedure for the sambousik pastry as
described in the pretfous recipe.

To prepare the filling
Preheat the olive oil In a small skillet over medium-
high heat. Add the ground meat and cook while
breaking it into small, minced pieces. Once the
meal is no longer pink, add the onions, salt, pep-
per, allspice, and cinnamon, reduce the heat to
medium-low. and cook until the onions are tender.
Add the lemon juice and simmer until the moisture
is absorbed. Remove from the heat and mix in the
sumak and dibs ruman. Spread the filling over a flat
dish and cool uncovered in the refrigerator for 30
minutes prior to using.
Preheat the oven to 350°F. Spread the pine nuts
over a foil-lined baking sheet and toast in the center
of the oven, shaking the tray occasionally, for 5 to
7 minutes, or until they are golden. Cool the pine
nuts before using.

To prepare the crescents
Follow the same procedure described for the Feta
Cheese Crescents in the previous recipe, placing 1
teaspoon meat filling and 2 pine nuts in the center
of each round.

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This pastry is simple to prepare and easy to handle. The crispy outer layers taste as though you are biting into
a pillow filled with warm cheese. They are perfect for tray-passed hors d’oeuvrvs. on a cocktail buffet, or as a
mid-aflenioon snack. You can also use this filling when preparing the Greek layered pastry called tyropita.

Yield: About 2 Dozen

Specialty ingredients: Bulgarian feta cheese (other brands will do).
Special equipment: A pastry blender, a 2-1/2-inch
round cookie cutter, and a candy/fry thermometer.
Prepare ahead: The uncooked crescents can be
frozen for several weeks. Freeze uncovered on a
plastic-lined baking sheet, then transfer to an air-
tight container. Fry as directed without thawing.

FOR THE SAMBOUSIK PASTRY
1-1/2 cups unbleached flour
6 tablespoons chilled butter, diced
1/4 teaspoon salt
1/4 cup and 1 tablespoon cold water
2 cups canola oil (for frying)

FOR THE FILLING
1/4 pound Bulgarian feta cheese, crumbled
1/4 cup minced yellow onion
1/4 cup finely chopped flat leaf parsley; use green
leafy parts and tender stems
1/4 teaspoon salt
1/4 teaspoon coarsely ground black pepper

To prepare the sambousik pastry
Combine the flour, butter, and salt in a bowl. Using a
pastry blender in a rocking motion, cut the butter Into
the flour by pressing It up against the sides and the
bottom of the bowl until all the pieces of butter have
been cut in and the mixture resembles commeal. (If
you do not have a pastry blender, use the tines of a
fork to press the butter Into the flour: it takes a bit
longer, but it will work.)
Add the cold water, mixing quickly with your hand
to form the dough. Shape the dough into a disc
about 1 Inch thick. Wrap the disc in plastic wrap
and refrigerate: this allows the dough to rest. After
1 hour, remove the dough from the refrigerator and
let It stand for 10 minutes at room temperature prior
to rolling.
To prepare the filling
Separately press the feta cheese and onion between
paper towels until they are dry. Combine the feta
cheese, onion, parsley, salt, and pepper in a bowl.
Use the tines of a fork to mix the ingredients until
they are well combined. Portion the cheese Into
I teaspoon, egg-shaped balls and place them on
a plate double-lined with paper towels to absorb
excess liquid. Loosely cover with plastic wrap and
refrigerate until needed. Remove the filling from
the refrigerator 10 minutes prior to preparing the
crescents.

To prepare the crescents
On a lightly floured surface, roll the dough out to
1/8-inch thickness. Gently hold the rolled-out dough
by the edges and lift it about 2 inches off the coun-
ter (this will allow any contraction in the dough to
occur before cutting). Cut the dough Into 2-1/2-lnch
rounds using a cookie cutter: make one cut directly
next to the other to maximize the number of rounds.
Cover the rounds with plastic wrap to avoid drying.
Pick up 1 round at a time and flip it over so that
you are placing the filling on the underside of the
dough (or whichever side seems stickier). Place a
portion of cheese In the center. Fold the dough over
the cheese so It forms a half-moon crescent. Firmly
pinch the edges together with your fingers, securing
the cheese inside white forming an outer rim 1/4 inch
wide. (Avoid getting cheese trapped in between the
edges: this may cause the crescents to open later.)
Fill the remaining rounds.
Place the crescents flat on your work surface. Using
the tines of a fork, press firmly along the outer rim
of each crescent to crimp the edges, locking the
cheese inside. Re careful not to pierce the dough.
Alternatively, you can crimp the edges as you would
a piecrust.

Heat the oil to 375°F in a small saucepan over
medium-high heat, using a candy/fry thermometer
for accuracy. The oil should he about 1 inch deep.
Fry 6 crescents at a time until golden brown, then
transfer to a plate double-lined with paper towels.
Fry the remaining crescents. Make sure the temper-
ature of the oil remains at 375°F so that the cres-
cents fry evenly. Let them cool for several minutes
prior to serving.

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