Chicken Okra

Ingredients

1 large free-range chicken, jointed
1 tablespoon thyme
3 lbs canned tomato
4 tablespoons olive oil
1 1/4 cups water
1 large onion, thinly sliced
2 cloves garlic, peeled and thinly sliced
1 1/2 lbs prepared fresh okra
1 tablespoon oregano
chopped parsley
salt
black pepper

Directions

Rinse and dry the chicken pieces.Place the oil in a wide saucepan and, when hot, fry the chicken pieces on both sides until they become golden.Take the chicken out, add and fry the onion and garlic until they are pale brown.Add the oregano, thyme, tomatoes and water, pressing them with a wooden spoon to break them up.Bring to the boil.Season with salt and pepper, add the chicken pieces, cover and cook the chicken for 20 minutes and then add 1 1/2 lbs of prepared okra on top.The okra should sit in but not be covered by the sauce.Add a little water if needed.Shake the pan and cook slowly for about 30 minutes without stirring, but rotating the saucepan occasionally.Continue cooking until the water has evaporated and the sauce has reduced and thickened.Sprinkle with parsley and serve.

Patzaria Salata (Beet Salad)

Ingredients

4-5 beetroot (with stalks and leaves)
olive oil
vinegar
salt
1-2 clove garlic (finely chopped) (optional)

Directions

Wash the beet roots and the stalks very well under cold running water many times to remove any dirt.Cut the most bottom part of the beet but leave the stalks and upper leaves intact.Boil the beets for 35-45 minutes or until tender (depending on size), and allow them to cool in their own water.When cool enough to handle, peel the beet roots, and cut them in rounds or quarters.Cut the stems in half or thirds, depending on length.Place the beets and stems in a bowl and dress with the olive oil, vinegar, salt, and 1-2 tablespoons of the water that they were boiled in (and the garlic, if used) and mix well.

Spiced Sweet Roasted Red Pepper & feta Hummus

Ingredients

1 (15 ounce) can garbanzo bean, drained
1 (4 ounce) jar roasted red pepper
3 tablespoons lemon juice
1 1/2 tablespoons tahini
1 clove garlic, minced
1/2 teaspoon ground cumin
1/2 teaspoon cayenne pepper
1/4 teaspoon salt
1 tablespoon chopped fresh parsley
1/2 cup crumbled feta cheese

Directions

In an electric blender or food processor, puree the chickpeas, red peppers, Feta, lemon juice, tahini, garlic, cumin, cayenne, and salt.Process, using long pulses, until the mixture is fairly smooth, and slightly fluffy.Make sure to scrape the mixture off the sides of the food processor or blender in between pulses.Transfer to a serving bowl and refrigerate for at least 1 hour.(The hummus can be made up to 3 days ahead and refrigerated. Return to room temperature before serving.) Sprinkle the hummus with the chopped parsley before serving.

Moroccan Lentil Salad

Ingredients

1 1/4 cups green lentil, preferably french
1 small onion, sliced in half
3 whole clove
5 cups water
1/4 cup fresh lemon juice
2 teaspoons olive oil
1 teaspoon dried mint
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon salt
1/4 teaspoon garlic granules (this is what the original recipe called for; I use minced garlic, and definitely more than 1/4 tsp!!)
1/2 cup chopped roasted red pepper (about 1/2 pepper)

Directions

Pick over lentils to remove any stones and rinse well.Stick one onion half with the cloves.In a large saucepan, combine water, lentils and the onion stuck with the cloves.Bring to a boil over medium heat.Reduce the heat to low and simmer, uncovered, until the lentils are tender, about 20 minutes.Discard onion.Drain lentils and let cool slightly.In a bowl, combine lemon juice, olive oil, mint, cumin, coriander, salt and garlic.Add lentils and toss to mix.Finely chop the remaining onion half and add to the lentils along with the roasted peppers.Chill at least 30 minutes to allow flavors to blend.Serve at room temperature or chilled.

Spinach-Garlic-Edamame Hummus

Ingredients

3/4 cup boiled edamame, shells removed
1 cup frozen chopped spinach (1 small package)
1 (12 ounce) can garbanzo bean, drained
6 garlic clove (this can be very strong, if you have an aversion to STRONG garlic taste, reduce the garlic!)
1/2 cup tahini
1/4-1/2 cup olive oil (I usually add the amount I need to get the consistency right)
2 teaspoons sea salt (about)
1 tablespoon red pepper flakes

Directions

Combine all in food processor.Add olive oil (water, or the “juice” of the garbanzo beans, if you wish)–either of these reduce fat to desired consistency.

Middle Eastern Twice-baked Potatoes

Ingredients

4 baking potato (each about 300g)
1 tablespoon olive oil
1 (430 g) can chickpeas, drained
1 teaspoon coriander
1 teaspoon ground cumin
4 tablespoons fresh coriander, chopped
2/3 cup natural low-fat yogurt
salt & freshly ground black pepper, to taste

Directions

Preheat the oven to 200ºC.Wash the potatoes to remove any dirt, pat dry with paper towels.Prick the potatoes all over with a fork, brush with olive oil and season to taste with salt and pepper.Place the potatoes on a lightly greased baking tray and bake for about an hour or until cooked through.Cool for about 10 minutes.While the potatoes are roasting, drain the chickpeas, place in a large mixing bowl and mash with a fork.Add the ground coriander, the cumin and half the fresh coriander. Cover the bowl with with plastic wrap, and set aside.Once they have cooled, taking care to keep the shells intact, halve the cooked potatoes and scoop out the flesh.

Mash the potato flesh until smooth and gently mix with the chickpea mixture.Fold in the yoghurt and season with the pepper and salt, to taste.Place the potato shells on a lightly greased baking tray and fill them with the potato and chickpea mixture.Place the filled potato shells in the oven and bake for 10-15 minutes, or until heated through.Serve the potatoes with the remaining half of the chopped coriander.

Tabbouleh Salad With Nasturtium Flowers

Ingredients

1 cup bulgur wheat (cracked wheat)
2 cups chopped fresh parsley
1/2 cup chopped fresh mint
1 cup chopped cucumber
1 cup chopped bell pepper (orange, green or red)
4 medium tomato, cubed
1/2 cup chopped green onion
1/2 cup chopped nasturtium leaves or fresh edible flower
1/2 cup fresh lemon juice
1/2 cup virgin olive oil
2 teaspoons allspice, ground
6 whole nasturtium fresh edible flower, for garnish
1/2 cup feta cheese (optional)
1/2 cup chickpeas, cooked (optional)

Directions

Put the bulgar in a small bowl and cover with boiling water, and let it sit until the water is absorbed.Mix parsley, mint, cucumbers, peppers, tomatoes, green onions & nasturtiums in a salad bowl.Stir in the softened bulgar and set aside.

For the dressing, mix lemon juice, olive oil & allspice in a separate bowl, and then pour over the salad.Garnish with whole Nasturtium flowers and serve.

Syrian Olive Pastries

Ingredients

250 g flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
100 ml light fruity olive oil (I used Mas Portell)
100 ml orange juice
200 g pitted green olive, coarsely chopped
200 g pitted black olives, coarsely chopped
1/4 teaspoon cayenne pepper
1 tablespoon chopped fresh oregano
1 egg yolk, lightly beaten with
2 teaspoons milk

Directions

Olive Oil Pastry:Combine flour, baking powder and salt in a large bowl and make a well in the centre. Pour oil and orange juice into the well, then mix to form a smooth, satiny dough. Cover dough with plastic wrap and leave to rest for 30 minutes while preparing the filling. Preheat the oven to 180°C.

For the olive filling:Combine all the filling ingredients in a bowl and mix well, then divide in half.

For the egg-yolk glaze:Divide the rested dough into 2 equal portions then roll out each portion into a rectangle measuring 20cm x 24cm. Scatter each rectangle with half of the olive mixture to evenly cover pastry. Roll up to form a log. Transfer the logs to a baking tray pre-lined with non-stick baking paper and lightly brush each roll with the egg-yolk glaze. Bake for 35-40 minutes or until golden brown. Remove to wire rack to cool. Once cold, slice into 1cm-thick rounds and serve.

Black Olives

Ingredients

2 kg raw olives
280 g coarse salt
125 ml white wine vinegar
4 garlic clove
15 ml pickling spices
2-3 hot chili pepper
2-3 sprigs thyme
125 ml olive oil

Directions

Slit the olives down one side.Cover with cold water and leave to soak for 17 days to eliminate bitterness.Change the water every day, then soak in salt water for 3 days, stirring occasionally.You make the salt water by mixing the salt with enough water so an egg will float in the brine solution.Drain, then soak for 3 days in 1 part vinegar and 2 parts water, making sure the olives are covered at all times.Drain and add the garlic, pickling spice, chillies and thyme.Pack in sterile jars and pour on olive oil to cover.Seal and leave for at least 4 weeks.The oil will take on an olive taste and can be used in salads.

Jungle Juice (Cucumber and Tomato Salad)

Ingredients

3 lemon, juice of
1 green cucumber, peeled and diced
2 large tomato, diced
3-4 garlic clove, crushed
1/2-1 teaspoon salt (to taste)
1/2 cup extra virgin olive oil

Directions

Combine cucumber and tomatoes in serving bowl.In small mixing bowl add lemon juice, garlic, salt and olive oil.Whisk.Add to cucumber and tomatoes and stir.Refrigerate for 2 hours for flavors to combine.Serve with steak and fries.

Lebanese Eggplant Jam (Murabba Mhashee Batindshan)

Ingredients

1 lb ripe eggplant, peeled and cut in 1/2-inch cubes
2 cups sugar
6 clove
1 small square cheesecloth
2 tablespoons lemon juice

Directions

Cover eggplant cubes with water and bring to a boil; let cook 10 min and drain. Dissolve sugar in 2 cups water.Place cloves in small square of cheesecloth, pull corners together and tie with thread to make a bag. Place in sugar water, bring to a boil, add to the eggplant and remove from heat.Let stand 24 hours.

Drain the eggplant, reserving the syrup. Boil the syrup 20 minutes, add the eggplant back in and boil 30 minutes more.Remove the bag of cloves.Stir in the lemon juice and pour jam into hot sterilized jars.Let cool completely and store in a cool dark place.

Fabulous Fattoush

Ingredients

2 lemon cucumber or 1 English cucumber
6 scallion
3/4 lb tomato, chopped
1/4 lb golden tomato, cut in half
salt
3 pita bread or arabic bread, day old
1 head romaine lettuce
1 bunch fresh mint
1 bunch flat leaf parsley, roughly chopped
2/3 cup extra-virgin olive oil
1/2 cup lemon juice
1 teaspoon ground sumac
freshly cracked black pepper
lemon wedge, for garnish

Directions

Whisk together in a non-reactive bowl the olive oil, lemon juice, sumac and black pepper. Set aside.Dice the lemon cucumbers. (If using English cucumber, peel then dice.) Chop the scallions and mix the cucumbers, scallions and tomatoes together in a bowl. Sprinkle with salt and allow to stand 10 minutes.Toast the bread until lightly browned then cool. Once cool enough to handle, break the bread up into 1 inch pieces and place in a serving bowl or platter.Cover the bread with the cucumber/tomato mixture and let stand 10 minutes to allow the bread to absorb the juices.Chop the romaine lettuce, parsley and mint. Strip the purslane leaves from the stalks. Stir the herbs into the salad.Pour the vinaigrette over the salad and serve immediately.

Spiced Green Beans With Tomato & Onions

Ingredients

1/4 cup extra virgin olive oil
1 medium onion, thinly sliced
1 lb green beans, trimmed
1/2 teaspoon salt (to taste)
1/4 teaspoon black pepper (to taste)
1 (28 ounce) can diced tomato
4 large garlic clove, peeled and thinly sliced
1 teaspoon sugar
3/4 teaspoon allspice
1/2 teaspoon ground cinnamon

Directions

In a large skillet (approximately 12 inch) with lid, ,heat olive oil over medium heat.Add onion and cook until soft and lightly golden, approximately 4 to 5 minutes.Add the green beans, salt and black pepper, and stir well.Reduce the heat to medium low and cook until the onions are caramelized and the beans start to soften and brown lightly, about 10 minutes.Add the tomatoes, garlic, sugar, allspice and cinnamon.Stir well, reduce the heat to low, cover and cook, stirring occasionally, until the beans are tender throughout, about 15 to 20 minutes.Serve warm or at room temperature.

Zankou Chicken’s Lebanese Garlic Sauce

Ingredients

3 small russet potato
1 head garlic (12-14 cloves. It’s a LOT. Be afraid.)
1/3 cup fresh lemon juice
1/2 tablespoon salt
1/2 cup canola oil

Directions

Peel the potatoes and boil in water until soft. Mash and let cool.Crush and peel a whole head of garlic. Cut into quarters. Place raw garlic in a heavy duty blender with the salt and lemon juice. Pour a light layer of oil onto garlic. Puree the garlic, salt lemon juice on high and begin pouring a slow steady stream of the rest of the oil through the blender’s handle hole until everything has mixed.

Add the mashed potatoes, about 2-3 tablespoons at a time and mix. Continue adding/blending potato until the sauce is mixed well. At some point in this process, you might consider changing blending vessels. After all this work, my blender was starting to think twice about helping me out.Transfer to a bowl and allow to chill completely in the fridge. After about an hour, the flavors will blend together nicely and the texture will take on that library paste consistency like Zankou’s sauce.

Tabbouleh With Sorrel & Mint

Ingredients

1 cup medium bulgur
2 cups boiling water
2 cups fresh sorrel, coarsely chopped (or flat leaf parsley)
3/4 cup fresh mint, coarsely chopped
2 tomato, chopped
1/2 cup radish, sliced
1 cucumber, peeled, seeded and chopped
1 cup scallion, chopped
1 lemon, juice of
4 tablespoons olive oil
salt & freshly ground black pepper
4 ounces feta cheese, crumbled

Directions

Place bulgur in medium bowl. Stir in boiling water, cover and let stand 35-45 minutes. Squeeze out & discard remaining liquid.Transfer bulgur large bowl and toss with sorrel, mint, tomatoes, radish slices, cucumbers, scallions, lemon juice and olive oil.Season to taste with salt and pepper. Top with crumbled feta.

Garlic Zucchini (Mutabbal Koosa)

Ingredients

4 tablespoons olive oil
1 small head of garlic, peeled and sliced
1 1/2 lbs zucchini, cut into 1/4 inch thick slices
4 tablespoons vinegar
salt and pepper
2 tablespoons green onion, chopped
1/8 teaspoon cayenne
2 tablespoons fresh cilantro, finely chopped

Directions

Heat oil in a frying pan and saute garlic slices over medium heat until they turn light brown. Remove garlic slices with a slotted spoon and set aside.In the same oil, saute zucchini slices over medium heat until they turn light brown, turning them over once. Remove and drain on paper towels.Combine vinegar with remaining ingredients.Place zucchini on a serving platter. Sprinkle vinegar mixture over top; then evenly top with garlic slices.Allow to stand for 4 hours or so before serving.

Beet Salad With Chives (Salatat Shamandar)

Ingredients

5 large fresh beet
2 garlic clove, crushed
2 tablespoons fresh cilantro, finely chopped
4 tablespoons fresh chives, finely chopped
4 teaspoons olive oil
4 tablespoons vinegar
salt and pepper, to taste
4 tablespoons fresh parsley, chopped to garnish

Directions

Boil the beets until tender.When beets are cool enough to handle, peel, dice, and place in a salad bowl.Stir in garlic, cilantro, chives, olive oil, vinegar, salt and pepper.Chill for at least 1 hour.Stir, sprinkle with parsely, and serve.

Armenian Lentil Patties

Ingredients

1 1/2 cups lentils
1 cup onion, chopped
2 large garlic clove, crushed
1 quart water
1 cup bulgur
1/4 cup fresh parsley, chopped
2 tablespoons oil
1 3/4 teaspoons salt
1 teaspoon paprika
1/4 teaspoon pepper
1 cup fresh parsley, minced
1 cup green onion, with tops minced

Directions

In a covered pot, cook lentils, onion, and garlic in water about 25 minutes until lentils are tender.Add the next 5 ingredients and mix well; cover and simmer over low heat 2 minutes. Cool to lukewarm.Add pepper and stir well.Divide mixture into 18 portions and shape into patties.Mix 1 cup parsley with green onions and roll patties in mixture.

Fattoush- Feta Cheese & Romaine Salad

Ingredients

1 head romaine lettuce, salad (chopped)
1/2 cup crumbled feta cheese
1/2 cup black olive (pitted and sliced in halves or quarters)
3 tablespoons chopped mint leaf
1 tablespoon dill (dry)
2 tablespoons olive oil
1/2 lemon
1/2 cup crouton or toasted pita bread

Directions

Mix all the ingredients together in a large bowl and serve cold.

Fattoush Bread Salad With Hummus

Ingredients

1 whole wheat pita bread
1/2 medium cucumber, peeled, seeded and chopped
1 medium tomato, chopped
1/2 green bell pepper, chopped
2 scallion, thinly sliced
1/4 cup fresh parsley, torn
1/4 cup fresh mint or basil, torn
1 cup romaine leaves, shredded
1/2 cup hummus (store bought or homemade)

Dressing

* 1-2 garlic clove, minced
* 2 1/2 tablespoons fresh lemon juice
* 2 1/2 tablespoons olive oil
* 1/4 teaspoon salt
* 1/4 teaspoon cumin

Directions

For the Dressing:Add dressing ingredients to a small bowl and whisk together until combined.

For the Salad:Preheat oven to 350.Toast pita on baking sheet until lightly toasted, for about 10-15 minutes, turning once.Add all vegetables, minus the shredded romaine, and herbs to a salad bowl.Add 2 tbsp of the dressing, or more to taste, to the salad and toss to coat.Break the toasted pita into bite sized pieces and add to the salad.Arrange the romaine lettuce on 2 serving plates and spoon cucumber mixture on top.Garnish each plate with a scoop of hummus.Drizzle with extra dressing if you like and serve.

Shorbat Adas(Middle Eastern Lentil Soup)

Ingredients

8 cups water
1 1/2 cups small red lentil
3 Maggi chicken cubes
1/2 cup finely diced onion
1 garlic clove (grated)
1 1/2 teaspoons fresh parsley
3/4 teaspoon cumin
1/2-1 teaspoon turmeric

Directions

Wash and drain lentils.In a large pot, combine all ingredients.Bring to a boil, then let simmer on medium/low for about 35 minutes.Make sure to stir occasionally to avoid the lentils burn or sticking to the pot.Serve in with lemon wedges, on side.Enjoy!

Classic Tabbouleh

Ingredients

1 1/2 cups bulgur wheat
4 tablespoons extra virgin olive oil
3 cups vegetable stock, boiling
1/2 cup scallion, chopped
3 garlic clove, minced
3 cups flat leaf parsley, chopped
3/4 cup mint leaf, chopped
4 tomato, diced
1 seedless European cucumber, diced
1/4 cup lemon juice
salt & pepper, to taste

Directions

Mix bulgar wheat and 1 tbsp olive oil in a bowl.Pour boiling stock over, cover and let stand for 15-20 minutes, or until tender.Drain well in a strainer.Toss rehydrated bulgar with remaining ingredients and remaining oil oil.Add salt and pepper to taste, and refrigerate until ready to serve.

Yarithes Yiouvetsaki (Roasted Prawns With Fresh Tomatoes and Feta cheese)

Ingredients

12 large prawns, in their shells
1/2 cup olive oil
1 medium onion, finely sliced
salt
fresh ground black pepper
1 lb fresh tomato, peeled, seeded and thinly sliced
1 tablespoon chopped garlic
1 tablespoon chopped fresh oregano
1 cup dry white wine
fresh feta cheese

Directions

Preheat the oven to 400 degrees.Rinse the prawns in cold water and drain.Peel the prawns, leaving the head and tail intact, discarding the shells.Season with salt and pepper.Place the prawns in a large oven-proof baking dish.In a large sauté pan, heat the olive oil.Add the onions.Season with salt and pepper.Sauté for 3-4 minutes , or until translucent.Add the tomatoes, garlic, and herbs.Sauté for 1 minute.Add the wine and bring the liquid to a boil.Reduce to a simmer and cook for 2 minutes.Pour the mixture over the prawns.Sprinkle the top with the cheese.Place in the oven and roast for 8 minutes.Remove from the oven and garnish with parsley.

Stifado

Ingredients

22 ounces beef
36 ounces small onion
1 teaspoon olive oil
1 teaspoon vinegar
2-3 ripe tomato
rosemary
1 bay leaf
2 cloves garlic
salt
peppercorn

Directions

Wash and strain the meat pieces.In a pot, heat the olive oil over a medium fire and brown the meat.Add the onions and allow these too saute for about 5 minutes.Add the vinegar, the tomatoes (finely diced), the garlic, the rosemary, salt, pepper, the bay leaf and an amount of water.Allow the ragout to boil for about two hours, until it is left in its own sauce.Serve hot.

Couscous with Chicken and Tomatoes

Ingredients

1 chicken, cut into portions
4 ounces cooked chickpeas (tinned are easiest)
2 cloves garlic
1 medium onion
2 carrot
4 large ripe tomato
1 tablespoon tomato puree
1 ounce chopped parsley
12 ounces couscous
4 tablespoons olive oil
salt and pepper

Directions

Peel and trim the vegetables.Fry the chicken pieces in half the olive oil until lightly browned.Add the sliced onion and the chopped garlic, the tomato purée and enough water just to cover the chicken.Season generously and simmer for 10 minutes.Add the cooked chick peas, the carrots, cut into batons (lengthwise into quarters), and the tomatoes, cut into 8 pieces each.Mix the couscous with its own volume of water and the remaining olive oil.Stir it and leave it to swell up for about 15 minutes.

To cook: place it in a colander or sieve over a pan of boiling water (traditionally its done over the stew but this can be hazardous), steam for 20-25 minutes until swollen and cooked through.

To serve: stir a knob of butter into the couscous and pile in a ring around a large dish.

Spoon the chicken and vegetables into the centre of the dish and pass the sauce separately.It can have a little chili added to give it extra pungency.

Htapodi Vrasto (Octopus Salad)

Ingredients

1 small octopus
olive oil
vinegar or lemon juice
oregano
olives (to garnish)

Directions

Clean and boil the octopus until perfectly tender.Slice the tentacles into thin rounds and the body into short strips.Prepare a dressing by beating 3 parts of oil and 1 part of vinegar or lemon juice with a little oregano.Arrange the octopus on a platter, pour the dressing over it and garnish with olives.

Fassolia Gigantes Plaki

Ingredients

500 g Greek fassolia gigantes (butter beans)
1 kg tomato
160 ml olive oil
280 g onion, finely sliced
1 tablespoon tomato puree
3 cloves garlic, peeled & finely sliced
1 teaspoon sugar
salt and black pepper
3 tablespoons parsley, finely chopped
1 tablespoon oregano
1 teaspoon thyme

Directions

Pick the beans clean from stones and grit and soak them in cold water overnight.Drain and rinse them in a colander, put into a large saucepan or a pressure cooker, cover with plenty of cold water and boil them until they are cooked but still a little hard.This type of bean cooks quickly, so be aware until you get used to them.They take hardly 2 minutes in a pressure cooker and about 30-40 minutes otherwise.If they get overcooked, they get mushy and soggy and they do not taste at their best.This first step then is also the most important in this recipe.

Drain the beans through a colander and keep aside.In the same saucepan, heat the olive oil and fry the onions, the garlic and the dried herbs, until they start turning pale golden.Add the tomatoes with all the juice from the cans or, if fresh tomatoes are used, add 150 ml water.Then add the tomato puree and sugar, break up the mixture with a fork, season with salt and pepper, cover and cook for 30 minutes or until the sauce thickens.Mix the parsley into the tomato sauce, add the beans and mix well.Spread the beans in an oven dish.Sprinkle a little oregano and black pepper on the top and cook in a preheated oven at 350 grades F/ 80 grades C, for 30 minutes, without stirring, until they look slightly crisp on top and quite dry.Alternatively, add the beans to the tomato sauce, mix well, cover and simmer for 10-15 minutes.

Loutzoukaxia

Ingredients

1 lb lentils
3 ripe tomato, diced
2/3 cup olive oil
oregano
pepper
1-2 clove garlic
red beans
1 1/2 cups feta cheese

Directions

Clean the lentils and place in a covered pot with enough water to immerse them.Boil for a short while with the tomatoes and then strain out the water.Replace with same amount of new water.Add oregeno, olive oil, and pepper.Let simmer.In separate pot boil red beans till tender with the garlic cloves.Strain water and add beans to simmering mixture in previous pot.Once cooked put in bowls and generously sprinkle with Feta cheese.

Marinated Octopus

Ingredients

2 medium octopus
1 cup olive oil
1 cup wine vinegar
1 large onion
1 tablespoon Greek oregano
1 teaspoon pepper
2 teaspoons rosemary
1/2 cup lemon juice

Directions

Place octopus in a large pan with plenty of water and boil for 2 hours.Remove from heat; wash and remove the skin.Cut in desired size pieces.In a bowl, combine all the ingredients, except the lemon juice, and add octopus.Mix well; cover; and refrigerate for several hours or overnight.When ready to serve, stir in the lemon juice.

Parmesan Crusted Chicken with Yogurt Dressing

Ingredients

2 (200 g) containers sweet plain yogurt
2 cups fresh breadcrumb or packaged breadcrumbs
1/2 cup shredded parmesan cheese
1/2 cup chopped parsley
4 chicken breast fillet
olive oil flavored cooking spray
1 teaspoon crushed garlic
1/2 cup chopped fresh mint
2 teaspoons lemon juice
3 ripe tomato, diced
3 lebanese cucumbers, diced

Directions

Pour 1 tub yoghurt into a plain flat dish, dip chicken into yoghurt and shake off excess.Combine breadcrumb, parmesan and parsley in a flat dish.Mix well.Coat chicken in crumb mixture.Place coated chicken on baking tray.Spray with olive oil.Bake in moderate oven for 30 to 40 minutes until golden brown- turning after 15 minutes.

Yogurt Dressing: Combine remaining tub of yoghurt with garlic, mint and lemon juice.Toss together diced tomatoes and cucumber and drizzle with yoghurt dressing.Serve on a plate and top with parmesan crusted chicken.

Crispy Pita Pizzas with Olives and Sun-Dried Tomatoes

Ingredients

1 pita bread, sliced horizontally into two halves
2 tablespoons hummus
dried oregano
paprika
1/4 cup sun-dried tomato
3/4 cup boiling water
4 black olive, pitted
pepper

Directions

Preheat oven to 250 degrees Celsius (480 degrees Fahrenheit).Spread one tablespoon of hummus evenly over each of the pita halves.Sprinkle generously with oregano and paprika.Soak the sun-dried tomatoes in boiling water for 5 minutes; drain; slice into strips.Meanwhile, slice each black olive into four slices.Arrange the olive slices and sun-dried tomato strips over the two pita halves; sprinkle with pepper.Bake the pitas on a wire rack for 5-10 minutes, or until the edges are lightly browned; ensure that they do not burn!Serve immediately.

Low Fat Chicken Kabobs

Ingredients

1 pinch saffron threads
3/4 cup plain nonfat yogurt
1 tablespoon chopped fresh mint or 1teaspoon dried mint
1 small shallot, minced
1 clove fresh garlic, minced
1/4 teaspoon garlic powder
1 1/2 lbs chicken breast tenders, cut into 1 1/2 inch cubed pieces

Directions

Put saffron in a small cup with 2 tbsp hot water.Let soak for a few minutes.In a large shallow dish, combine yogurt, mint, shallot, fresh and granulated garlic.Add saffron and soaking liquid.Add chicken pieces; cover with plastic wrap and marinate in the refrigerator for at least 30 minutes and up to 12 hours.Light an outdoor grill or heat a stove top grill pan.Thread the marinated chicken pieces onto skewers.Grill kebabs until chicken is no longer pink in the middle, about 5 minutes per side.

Cold Cucumber Soup

Ingredients

2 tablespoons reduced-fat butter or margarine
1 cup diced onion
3 1/2 cups chicken broth
1 cup diced peeled potato
4 cups diced cucumber
1 cup plain yogurt
1/4 teaspoon salt
1/4 teaspoon pepper
1 1/2 tablespoons snipped fresh dill

Garnish

* cucumber, slices (optional)
* dill sprigs (optional)
* fresh edible flower (optional)
* toasted walnut pieces (optional)

Directions

In a saucepan, melt butter over medium-low heat.Add onion, cook 10 minutes.Add broth and potato; bring to a boil.Reduce heat to low, simmer, uncovered, 10 minutes.Add cucumbers, continue to simmer 10 minutes, until vegetables are very tender.Let soup cool slightly.Working in batches in blender, puree soup mixture until smooth.Transfer to 2 quart bowl.Whisk in yogurt, salt and pepper until well blended.Cover; refrigerate until well chilled.When ready to serve, stir in dill.Garnish if desired.

Arabic Chicken With Lemon & Thyme

Ingredients

2 (4 lb) broiler-fryer chickens, in pieces
1/2-3/4 cup salad oil (I use half canola & half olive)
2/3 cup lemon juice
2 tablespoons thyme
1 teaspoon garlic powder

Directions

Mix all ingredients (but chicken) for marinade.Marinade chicken at least an hour (up to overnight).Place chicken in baking dish.Bake 1 hr at 350, then broil 15 min or until golden brown.

Lebanese Lentil/Rice Pilaf With Blackened Onions

Ingredients

4 tablespoons olive oil
1 medium onion, chopped
3 garlic clove, minced
2 teaspoons ground cumin
3/4 teaspoon ground cinnamon
1/2 teaspoon ground allspice
2 (14 ounce) cans vegetable broth
3/4 cup dried lentil, rinsed, picked over
3/4 cup long-grain white rice
2 large onion, sliced
3 tomato, quartered lengthwise
1 cucumber, peeled, cut into rounds
plain yogurt
chopped fresh mint

Directions

Heat 2 tablespoons oil in large saucepan over medium-high heat.Add chopped onion and next 4 ingredients; sauté until onion softens, about 4 minutes.Add broth and lentils; bring to boil.Reduce heat to medium-low and simmer, covered, 10 minutes.Stir in rice; return to boil.Reduce heat to medium-low; cover and cook until liquid is absorbed and rice and lentils are tender, about 15 minutes longer.Meanwhile, heat 2 tablespoons oil in heavy large skillet over medium-high heat.Add sliced onions; sauté until soft and beginning to blacken, about 20 minutes.Season pilaf to taste with salt and pepper.Transfer to plates; top with blackened onions.Place tomatoes and cucumber alongside.Top pilaf with dollop of yogurt.Sprinkle with mint.

Jordanian Chicken Wraps

Ingredients

6 chicken breast
1 (8 ounce) package slivered almond
4 large onion
1 cup olive oil
1/4 cup curry powder
1/8 cup coriander powder
1/8 cup ground sumac
1 tablespoon ground pepper
1 teaspoon salt
lavash bread or 6-8 tortilla

Directions

Cook chicken in water flavored with a bay leaf, carrots, and additional coriander, ground pepper, and sumac until done.Strain and save the broth.Reduce broth to make about 5 cups and add additional chicken bullion, if desired.While the chicken cooks, toast the slivered almonds until light brown and fragrant.You may need to shake the pan or use a spatula to flip the nuts and keep them from burning.Allow chicken to cool enough to handle.Chop or pull apart chicken into small pieces.Saute sliced onions in olive oil until they begin to turn translucent.Add chicken pieces and more oil to coat, if necessary.Add large quantities of coriander, sumac, curry powder, ground pepper, and salt.Add about a cup or two of the broth and mix.Keep adding spices, oil, and/or broth as needed to let the chicken become very soft and moist with a rich yellow color and flecked thoroughly with sumac (the red/brown spots).This may take awhile.

Add toasted almonds and stir.Cut Lavash bread in half, or use tortillas.Place one cup of filling on bread.Fold like a burrito, wrapping fully.Stack in a pile on a plate.Leave to cool until comfortable to touch.Eat with your hands.

Lentil and Bulgur Pilaf With Green and Yellow Squash

Ingredients

4 cups fat-free chicken broth or vegetable broth
1 cup medium grain bulgur (coarse grain also works)
1 cup brown lentils, rinsed and picked over
1 medium onion, coarse chopped
1 bay leaf
1/2 teaspoon salt
1/2 teaspoon allspice
1/2 teaspoon black pepper, freshly ground works best
1 tablespoon lemon juice
1 tablespoon olive oil
1 small zucchini
1 small yellow squash
1 garlic clove, minced
1 teaspoon lemon zest, finely grated
1 1/2 tablespoons parsley, chopped
1 tablespoon cilantro, chopped
lemon wedge (for garnish)

Directions

In a large saucepan, mix together the broth, lentils, onion bay leaf, salt allspice and pepper and bring to boil over medium heat. Reduce to low, cover and simmer 10 minutes.Add bulgur and simmer and cook an additional 25 minutes until the lentils and bulgur are tender.Remove from heat and stir in the lemon juice.

Meanwhile, in a nonstick skillet, heat oil over medium heat. Add zucchini and squash and cook 2 minutes. Add garlic and lemon zest and cook an additional 3 minutes until the squash are tender.Stir in parsley and cilantro.Taste and season with salt and pepper as desired.Mix the squah into the bulgur and lentil pilaf.Serve hot with lemon wedges.

Lebanese Chicken Stew

Ingredients

1 kg boneless skinless chicken thigh
salt and pepper
plain flour, for dusting
olive oil
1 leek, white part only, finely sliced
2 garlic clove, crushed
1 tablespoon fresh ginger, grated
2 red onion, peeled and quartered
1/2 teaspoon saffron threads
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
500 ml chicken stock
1 tomato, seeded and diced
1 tablespoon dates, seeded and diced
1 lemon juice

Directions

Dust chicken fillets in seasoned flour to coat.Heat olive oil in stew pot and brown chicken in batches, set aside.Add a little more oil and gently fry the leek, garlic, ginger and onions until softened, 5-8 minutes.Add spices and stock, cover the pan and simmer for 20 minutes or so, until the mixture has turned a beautiful saffron yellow.Return the chicken to the pot along with the tomato and dates and simmer for a further 30-40 minutes until chicken is meltingly tender!Squeeze in the lemon juice.Serve with any pilaf and plenty of yogurt.

Lebanese Marinated Chicken

Ingredients

4 boneless skinless chicken breast
4-6 garlic clove, finely minced
1/2 cup fresh lemon juice
2 teaspoons chopped fresh thyme
1 teaspoon paprika
1/4-1/2 teaspoon cayenne pepper
1 teaspoon salt
1/2 teaspoon fresh ground black pepper
1/2 cup olive oil

Directions

Cut chicken into 1-in cubes and place in a shallow nonreactive container.Combine all marinade ingredients and pour over the chicken.Cover and marinate in the refrigerator for 6 hours or overnight.Thread chicken on skewers & grill or broil as desired.

Tasty BBQ Chicken in a Lebanese Roll

Ingredients

2 kg chicken breast fillet (cut into thin strips)
2 teaspoons garlic, chopped
2 teaspoons ginger, chopped
4 tablespoons fresh lime juice
1 cup ketjap manis (Indonesian soy sauce)
1/2 cup sweet chili sauce
1/2 cup soy sauce
1 bunch coriander leaves, chopped (1/2 for sauce, 1/2 for rolls)
6-8 lebanese bread
2 ripe avocado
lemon or lime juice, to taste
4 tomato, diced
2 Spanish onion, finely sliced
4 cups cheese, shredded
1 lettuce, shredded

Directions

Mash the avocado’s with the lemon or lime juice.Place garlic, ginger, lime juice, ketjap manis, sweet chili sauce, soy sauce and chopped coriander in large mixing bowl. Mix well and add sliced chicken, stir well so all chicken is coated. Cover and refrigerate for one hour.

Place avocado, onion, tomato, cheese, lettuce and remaining coriander in separate bowls and bread on a plate (keep covered with a tea towel or it will dry out).When BBQ hot plate is very hot add a little oil and spread evenly. Toss marinated chicken on BBQ and fry remembering to keep it moving as the soy will tend to stick. Once chicken is cooked (firm to touch) remove at once, place in a serving bowl.

To roll your bread, place all the filling you desire in the centre of the bread. Fold up the bottom edge and then turn plate 90°. Now roll, the bottom edge will catch all the juices.

Lebanese Navy Beans With Tomatoes and Onion

Ingredients

1 cup dried navy beans, soaked overnight
6 cups water
1 tablespoon extra virgin olive oil
2 onion, diced
4 garlic clove
14 1/2 ounces diced tomato
3 tablespoons tomato paste
3 teaspoons cumin
salt & freshly ground black pepper

Directions

Drain beans.Combine beans in pot with water, cover, bring to boil.Reduce heat, simmer partially covered until tender 1 to 1.5 hours. Skim off foam as it rises to top.Drain pot reserving liquid.In heavy bottom pot, heat oil over medium heat.Add onions and garlic, saute until golden for about 10 minutes.Add cumin, tomatoes, tomato paste, beans and enough of cooking liquid to cover beans.Add salt and pepper to taste.Simmer for 20 minutes until beans are tender and sauce has thickened.Serve over rice or couscous. Or, just with bread.

Lebanese Olive Pizza

Ingredients

100 g lebanese bread (about 30cm or 12-inches round)
125 g tomato paste
125 g mozzarella cheese, grated
100 g kalamata olive (pitted)
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
1/4 teaspoon ground black pepper

Directions

Pre-heat oven to 225 C (425F).Spread tomato paste even over leabanese bread and top with grated mozzarella, followed by evenly spaced olives.Sprinkle herbs over the top.Bake in oven for 10 - 15 minutes (check after 10, it doesn’t take long).Allow to rest a few minutes before cutting and serving.

Shish Taouk Toum - Grilled / BBQ Chicken With Garlic Sauce

Ingredients

1 kg chicken breast
skewers

Chicken Marinate

* 1 tablespoon olive oil
* 1 tablespoon tomato puree
* 1 tablespoon garlic, crushed
* 1 tablespoon garlic sauce, Toum see below
* salt, to taste
* pepper, to taste
* 2 lemon, juice of

Toum (Garlic Sauce)

* 1 garlic clove, peeled
* 1/2 teaspoon salt
* 1 egg white
* 250 ml vegetable oil
* 1 lemon, juice of, to taste

Directions

Cut the chicken breasts into 2 cms pieces and place in a bowl. Add the olive oil, tomato puree, garlic 1 tablespoon Toum (garlic sauce - see below recipe), salt, pepper and lemon juice. Mix well to coat the chicken and leave to marinate in the fridge for at least 1 hour or overnight.Tread the chicken pieces on to skewers and grill for about 10 minutes on the barbecue or under a preheated grill. Turning from time to time.Serve with Toum (garlic sauce) for dipping and a salad.

Toum (Garlic Sauce) - Put the garlic clove and salt in a blender or food-processor and whiz to a smooth puree. Add the egg white and whiz again until smooth. Very slowly pour in the vegetable oil in a constant, steady stream until all the oil is used up and the sauce is the consistency and color of mayonnaise. Add the lemon juice and keep whizzing until smooth. Taste and add more lemon if necessary.

Lebanese Mjadra - Lentil & Rice Lettuce Cups

Ingredients

1 cup red lentil or brown lentils
1/2 cup olive oil
2 medium onion, finely sliced
1 cup long grain rice
1 cup vegetable stock or chicken stock
iceberg lettuce cup
2 lemon, cut into wedges

Directions

Using a medium saucepan, bring lentils and 4 cups of water to the boil on a high heat. Cover, reduce the heat to medium and simmer for 20 minutes.Meanwhile, heat oil in a frying pan. Cook the onion for 5 minutes, until soft and golden.Add half of the onion to the lentils. Also add the rice and stock. Season with salt. Return to the boil and cook for another 20 minutes, until thick and creamy.With the remaining half of the onion — continue to fry for another 10 minutes. It should be dark brown and caramelized.Add the caramelized onion to the lentils and cook another 5 minutes. Stir occasionally.To serve- spoon lentils into lettuce cups and serve with lemon wedges, pepper and yogurt if desired.

Lebanese Style Vegetable Ragout

Ingredients

2 tablespoons olive oil
2 onion, chopped
10 garlic clove, chopped
1 (14 ounce) can diced tomato
4 carrot, sliced
2 medium potato, peeled and cut in 1 inch cubes
1/2 bunch parsley, cleaned and tied with string
1 tablespoon brown sugar
1 1/2 teaspoons lemon pepper
1/2 teaspoon ground cinnamon
1/2 teaspoon ground coriander
2 medium zucchini, cut in 1/2 inch dice
1 (8 ounce) can artichoke heart, drained and quartered
1 (15 ounce) can garbanzo bean, drained and rinsed
1 cup plain yogurt

Directions

In a medium casserole, heat olive oil over medium-high heat. Cook onions, stirring occasionally until golden, 4-5 minutes.Add garlic and cook, stirring 1 minute. Add tomatoes, carrots, potatoes and parsley. Reduce heat to medium. Cover and cook 20 minutes.Add brown sugar, lemon pepper, cinnamon, coriander, zucchini, artichoke hearts, and garbanzo beans. Cover and cook for 10 minute.To serve, discard parsley, Stir in yogurt and heat through.

Dajaj Bil Couscous

Ingredients

2 tablespoons olive oil
1 large onion
4 garlic clove, crushed
3 1/2 lbs chicken
1/2 teaspoon ginger
2 teaspoons cinnamon
1 teaspoon cardamom
1/2 teaspoon cumin
1/2 teaspoon aleppo pepper (optional) or cayenne pepper (optional)
salt and pepper, to taste
1 1/2 tablespoons lemon juice
2 cups couscous, Lebanese-style
2 tablespoons butter

Directions

In a large pan (large enough to hold the chicken), fry the onion and garlic in the olive oil until onion becomes soft and translucent.Put in the chicken and pour 4-1/2 cups of water (it won’t be sufficient to cover). Add spices.Cover and simmer for 1 - 1-1/2 hours so chicken is so tender it’s falling off the bone, turning once halfway through.Take out the chicken and remove skin and bones. Cut into small pieces.Bring the sauce to a boil and add lemon juice.Throw in the couscous. Cook for approximately 8 minutes (until tender). (you can add 1 cup of boiling water if necessary during this time)Stir in the butter and place the chicken pieces back in the pan.Heat through before serving.

Easy Meat Shwarma

Ingredients

1 lb beef sirloin steak, thinly sliced
1/4 cup red wine
1/4 cup extra-virgin olive oil
1/4 cup white vinegar
1/2 teaspoon onion powder
1/2 teaspoon cardamom
1/2 teaspoon black pepper
1/2 teaspoon nutmeg
1/4 teaspoon cinnamon
1/4 teaspoon allspice

Directions

Put the thin meat slices in a zip top bag. Add all the spices, close the bag and shake. Open the bag, add the wine, oil, and vinegar. Close bag and shake.Place bag in a bowl in the fridge for 6 to 24 hours.Remove meat slices from bag (make sure you leave the liquid in the bag) and place on a cookie sheet covered with aluminum foil in a single layer.Preheat oven to 350 F, and bake slice for 15-20 minutes (depending on how thin your meat slices are).

Gyros

Ingredients

1/2 lb ground lamb
1/2 lb ground beef
2 slices bread, day old and partially dried
2 garlic clove, chopped fine
2 tablespoons fresh parsley, chopped
1 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon ground fenugreek
1/4 teaspoon ground cumin
1 egg, beaten

TZATZIKI SAUCE

* 2 small cucumber, peeled & seeded & diced
* 1 1/4 cups yogurt
* 2 tablespoons olive oil
* 1 lemon, juice of
* 4 garlic clove, minced
* 1 tablespoon fresh dill, chopped
* white pepper
* salt

Directions

TZATZIKI SAUCE
Combine yogurt, olive oil, lemon juice, garlic and pepper in a bowl.Cover and refrigerate for one hour.Blend yogurt mixture with a whip until smooth.Dry cucumbers by patting with paper towels.Add Cucumbers and dill to yogurt mixture.Salt and pepper to taste.

GYROS
Mix lamb and beef in a glass bowl.Crumb bread into meat mixture.Add Spices and mix well.Stir egg into meat mixture Form mixture into 2 large patties and place on a medium hot grill for 5 minutes per side or until the Gyros is cooked through.Serve sliced gyros on warm pita bread with fresh sliced tomatoes, onions and Tzatziki sauce.

Roast Lamb with Potatoes

Ingredients

1 (3 lb) leg of lamb
3 lbs potato
1 teaspoon olive oil
2 lemon
salt and pepper

Directions

First clean and cut the potatoes in pieces.Wash them, add salt and pepper, the lemon juice, stir them and put them in a pan.Wash the lamb and without cutting it, add salt and pepper and put in the middle of the pan.Add the butter or the oil and 2 cups of water.Bake it in hot oven in the beginning and then lower the temperature.When the meat has been baked on one side, turn it on the other side.It needs about 1 hour and 10′.If you want you can put garlic gloves under the skin of the lamb.

Magaritsa

Ingredients

1 (2 lb) lamb pluck (liver, lungs and other organs together)
1 lb green onion
1 bunch anise
3/4 cup rice
2 tablespoons butter
lemon juice
3 egg
salt and pepper

Directions

Boil the pluck and take out the foam.Put salt and let it boil for a while.Take it out and conserve the broth.Cut the pluck into small pieces.Put the broth in a large pot, after passing it through a strainer.Cut the onions and the anise into small pieces, and add them in the broth.Add also the pluck and the butter.Lower the fire and let them boil.When they are almost done, add the rice.Prepare in the meantime the egg and lemon sauce.Beat very well the eggs and add the lemon juice very slowly.Take some of the soup and add it slowly to the sauce.Do the same thing several times, beating always the sauce, add the sauce to the pot, stirring the soup slowly.

Giavourlakia Avgolemono (Lamb and Rice Meatballs)

Ingredients

2 lbs ground lamb
1/4 cup rice
1 small onion, chopped
3 teaspoons parsley, chopped
2 teaspoons dill, chopped
2 teaspoons olive oil
5 cups stock or water
1/4-1/2 cup butter, room temperature
salt and pepper

For the Avgolemono

* 2 egg
* 1/4 cup lemon juice

Directions

In a large bowl mix the meat, rice, onion, parsley, dill, oil and salt and pepper to taste.Mix very well and shape into 1″ balls.In a large pot add the stock or water along with the butter and bring to a boil.Add the meat/rice balls and cook at a simmer for about 30 minutes.If the soup is too liquid, take the flour and 1 teaspoon butter and mash together, add to the soup and simmer 1-2 minutes , this will thicken the soup.In a medium bowl beat the eggs and add the lemon juice, and slowly trickle 2 ladle full of broth to temper the eggs (beating constantly to prevent the eggs from scrambling.) Add to the soup.

Lamb Fricassee

Ingredients

2 lbs leg of lamb
3 lbs green onion, chopped
2-3 heads lettuce, chopped (dandelions work best if you can find them)
1/2 scoop butter
salt and pepper

Demonology Sauce

* 2 egg
* 1 lemon, juice of
* flour

Directions

Cut the lamb in portions.Melt a tablespoon of butter in a pot and brown the lamb in it.Strain excess fat. Take out the lamb.Add the rest of the butter, salt& pepper, the lettuce, the onions and the lamb.Cover and simmer for about 1 hours Stir.Don’t fret about not having any water in the stew. The veggies will provide it as they cook.Prepare the avgolemono sauce, by beating together the eggs, lemon juice and flour.Just before serving, pour the avgolemono in the pot, simmer lightly and serve hot.

Lebanese Baked Lamb and Potatoes

Ingredients

800 g minced lamb
1 cup parsley
1 onion
2 slices bread, soaked in water and squeezed by hand like a dough
1/2 teaspoon spices
1/4 teaspoon paprika
1/4 teaspoon ground cinnamon
salt & pepper
1 tablespoon oil

Potatoes

* 1 kg potato
* 1 kg ripe tomato or 2 cans crushed tomato
* 1 tablespoon lemon juice
* 1 cup water
* 1 tablespoon tomato puree
* 1 pinch spices
* salt & pepper

Directions

Spread the oil in a medium sized oven tray.Mix the first set of ingredients (kaftamixture).Spread the kafta mixture flat in the tray but no more than 1 cm thick.Bake in a hot oven for 20 minutes.Take out and add the tomatoes with their juice, water, tomato puree, lemon juice, spices, salt and pepper.Put back in the oven and bake for 10 minutes, lower the heat to medium and continue cooking for 30- 40 minutes more or until the meat is well cooked and the tomato sauce has thickened.Meanwhile, deep fry the potatoes, and keep on kitchen paper.When the kafta is ready, arrange the potatoes on top and put back in the oven for 5 minutes.Serve hot.

Sanbusa Turnovers

Ingredients

Dough

* 3/4 cup butter
* 3/4 cup oil
* 5 cups white flour
* 2 teaspoons salt
* 1/2-3/4 cup cold water

Meat filling

* 1 1/2 lbs ground beef
* 3/4 cup of finely chopped onion
* 1/4 cup oil
* 1/2 cup pine nuts
* 2 teaspoons salt
* 1 teaspoon pepper
* 1/2 cup of finely chopped parsley
* 3/4 teaspoon cinnamon

Cheese Filling

* 1 1/2 lbs feta cheese, crumbled
* 3/4 cup fresh herb, finely chopped (dill, mint, chives, parsley, cilantro)
* 3 tablespoons water
* 3/4 teaspoon pepper

Vegetable Filling

* 1/4 cup olive oil
* 3/4 cup of finely chopped onion
* 1 1/2 lbs leafy greens, coarsely chopped (spinach, chard, dandelion or nettles)
* 2 teaspoons salt
* 1/2 cup walnut, coarsely chopped and lightly toasted
* 1/4 cup currant
* 3/4 teaspoon pepper

Sweet Filling

* 3 cups almond, finely ground
* 1 1/2 cups sugar
* 2 teaspoons cardamom
* 1/4 teaspoon saffron, dissolved in 1 tablespoon of water
* 2 tablespoons rose water

Directions

To Make the Dough

Melt the butter with the oil.Combine the flour and salt in a bowl, make a well in the center, and add oil and butter.Stir vigorously until combined, and then add water until the dough holds together and comes away from the sides of the bowl.Wrap the ball of dough in plastic and let rest in the refrigerator while preparing the stuffing.

To Make the Meat Filling
Work all ingredients with the hands until fully combined.

To Make the Cheese Filling- Place ingredients in the work bowl of a food processor; blend well.

To Make the Vegetable Filling
Heat the olive oil over medium heat, and then sauté the onions for 2 minutes.Add the greens and salt and stir well.Lower the heat, cover the pan, and cook until the greens are wilted and give off their juices.Turn off the heat, add the toasted walnuts, currants and pepper, and stir well.

To Make the Sweet Filling-
Combine all ingredients and stir well.

To Assemble the Sanbusa
Preheat the oven to 350°F degrees.For each pastry, take a walnut-sized piece of dough and roll it out into a 3 inch circle.Place a teaspoonful of filling in the center of the dough, fold the circle into a half-moon shape and pinch the edges firmly.(Another traditional shape is the triangular pocket, formed by pinching together the edges of the circle in three seams that meet in the center over the filling).Place the pastries on an ungreased baking sheet and bake in the oven for 45 minutes, until golden yellow, or deep fry in vegetable oil.Served warm

Kibbee Sineea (Baked Spiced Kibbee)

Ingredients

1 cup bulgur wheat
1 1/2 lbs lean ground lamb (or beef)
1/2 cup pine nuts
4 medium onion, minced
3 tablespoons butter
1 teaspoon pepper
1 teaspoon salt
1/8 teaspoon allspice
1/8 teaspoon clove

Directions

Soak wheat for one hour,Squeeze to drain.Brown pine nuts and onions lightly over med-low heat.Remove from heat.Combine meat, wheat, and seasonings.Mix and knead for approx 10 minutes.Divide in half.Form one layer in an 8×8 buttered baking dish.Top with onion and pine nut mixture, spreading evenly over meat.Lay on top layer of meat, pressing down (this is important), and smoothing.Run a spatula along the outer ridge, forming a ridge for the absorption of butter.Dip the spatula in cold water and start make cuts the length of the pan.Then go back across”crosswise” forming diamond shaped pieces.Glaze top with 3 tbs melted butter.Bake at 400 degress for 20-30 minutes or until browned.Serve with sour cream, if desired.

Middle Eastern Baked Kufta

Ingredients

3 lbs ground beef or lamb or turkey
1 large onion
3/4-1 cup finely chopped fresh parsley
4 garlic clove
seasoning salt or salt
allspice
black pepper
garlic powder

Topping

* 3-4 tomato (any size)
* 3-4 potato

Directions

What you can do is start by chopping up your parsley in a food chopper until fine.Do not use dried parsley.Then put the parsley in a large mixing bowl.Then cut onion up into pieces– doesn’t matter how small just so you can fit it into the chopper and combine the garlic and chop away until fine– not pasty though.Put the onion garlic mixture in the bowl with the parsley and add ground meat and spices.Mix with hands until everything is well blended.Pat the meat mixture down in the bottom of a 9×13 baking pan and broil in oven until top is browned, this will enhance the flavor, then take out of the oven.Peel potatoes.Slice tomatoes and potatoes into quarter of an inch in size and layer– potatoes first and then tomatoes will be top layer.sprinkle with a little salt– and bake in oven about 425 degrees covered with foil for approximately 45 minutes to and hour– enjoy.

Savoury Lamb Mince with Pomegranate Molasses

Ingredients

1 tablespoon olive oil
2 onion, chopped
3 garlic clove, crushed
1 kg lean ground lamb
1 tablespoon pepper
2 tablespoons ground cumin
1 teaspoon ground allspice
2 tablespoons dried mint
1 bunch fresh mint, chopped (reserve a few sprigs for garnish)
1 pinch cayenne pepper
2 tablespoons pomegranate molasses
50 g toasted pine nuts (reserve a few to garnish)
salt

Directions

Heat oil in a pan, and add the onions and garlic.Cook over medium heat until golden and softened.Add the lamb mince, and cook until all the meat has changed color and it it well browned.Add the remaining herbs and spices and mix through.Add the pomegranate molasses and pine nuts (remember to reserve a few), mix through the mince and leave to rest.Serve with oven toasted Turkish bread and Baba Ganoush.

Lebanese Shepherd’s Pie

Ingredients

Mashed Potatoes

* 4 large potato, peeled and boiled
* 2 tablespoons butter
* 1/2 cup milk
* 1 teaspoon salt

Lamb filling

* 1/2 lb ground lamb
* 1 teaspoon salt
* 1 teaspoon allspice
* 1 large onion, chopped
* 1/4 cup pine nuts
* 1 (6 ounce) can mushroom, drained

Topping

* 2 tablespoons butter, cut into small pieces
* breadcrumbs

Directions

Mash potatoes with butter, salt, and milk.Saute the ground lamb with the seasonings.Add the onions, pine nuts and mushrooms and saute until fully cooked.Spread half of the mashed potatoes in the bottom of greased baking dish; spread the lamb filling over the potatoes and cover with the remaining potatoes.Dot the top with butter and sprinkle with bread crumbs.Bake at 350°F for 30 minutes.Cut into squares to serve.

Lebanese Chicken and Rice (Djaj Mah Ruz)

Ingredients

Step A

The Chicken

* 1 whole roasting chicken
* 1 teaspoon salt
* 1/2 teaspoon pepper
* 1/4 teaspoon cinnamon
* 2 tablespoons butter
* 1 garlic clove, crushed

Step B

The Stuffing

* 1/4 cup butter
* 1 cup ground lamb (or ground beef)
* 1 cup long grain rice
* 1 teaspoon salt (or to taste)
* 1/4 teaspoon pepper
* 1/4 teaspoon cinnamon
* 1 1/2 cups water

Step C

*

The Topping

* 1/4 cup slivered almond
* 1/4 cup pine nuts
* 1/4 cup unsalted butter
* 1/2 cup seedless raisin (optional)

Directions

STEP A: Set oven to 450 degrees F. Clean chicken and rub all over with remaining ingredients in Step A. Place in a roasting pan with a 1/2 cup water. Bake for 1 1/4 hours or until chicken is tender.

STEP B: While chicken is cooking, prepare stuffing on top of stove. In a saucepan, saute butter and meat until meat is brown. Add the washed and drained rice, salt, pepper, and cinnamon. Saute for 1 minute; add the water. Bring to a boil over high heat. Lower heat, cover, and simmer for 30 minutes, or until rice is tender.

STEP C: While rice is cooking, saute nuts in butter until golden brown. Add the raisins, if desired, and saute for 1 minute.

TO SERVE:
De-bone chicken; set aside. Place rice stuffing on a large platter. Arrange chicken meat pieces over top of rice. Sprinkle nuts and raisins over the chicken.

Lebanese Lamb Meatballs

Ingredients

4 ounces onion, chopped
2 ounces parsley
8-10 fresh mint leaves
1 lb ground lamb
1 ounce bread, crust removed
1/2 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon ground black pepper
1 teaspoon salt

Directions

Place the onion, parsley and mint in a food processor. Blend for 30 seconds until smooth. Add the rest of the ingredients.Blend until thoroughly mixed together. Divide this mixture into 24 portions. Using wet hands gently shape into rissoles.Preheat the grill. Place the rissoles on a preheated, lightly oiled baking sheet. Grill for 5-6 minutes or until browned on all sides and cooked through.Serve hot or cold.

Lubieh and Lamb Stew

Ingredients

2 lbs lean lamb, top round, cut in 2-inch cubes
1/4 cup ghee
1 1/2 cups onion, chopped
2 tablespoons garlic, mashed
2/3 cup fresh cilantro, chopped, divided
5 tomato, peeled, seeded and diced (or one large can diced tomatoes)
1 1/3 tablespoons salt, divided
3 cups green beans, cut in 1-inch pieces (fresh if possible)
1/2 teaspoon ground coriander
1/2 teaspoon fresh ground black pepper
1/2 teaspoon fresh ground white pepper
basmati rice

Directions

Brown lamb cubes in ghee.To the same pot, add onion and sauté lightly.Add garlic and a dash of salt and stir.Add cilantro (reserve some for garnish) and sauté for 1 minute.Add green beans, cook for 5 minutes.Add the tomatoes and stir.Add water to cover ingredients and simmer covered until lamb is tender, approximately 20-25 minutes. (You may need to add more water throughout cooking process.)Once lamb is tender, add remaining spices.Serve on platter over basmati rice and garnish with remaining cilantro.

Soupa Nisiotiki (Island Soup)

Ingredients

2 lbs haddock fillet, cut in 2″ pieces
24 clam (with liquid)
1 lb fresh shrimp, cleaned and deveined
1 lb scallops
1/2 cup light olive oil
1 clove garlic, crushed
1 tablespoon salt
1/2 teaspoon pepper
1 large onion, diced fine
1 carrot, grated
1/2 cup celery, diced fine
1/2 cup chopped parsley
2 bay leaf
3 cups whole canned tomatoes, drain and reserve liquid
1 cup dry white wine

Directions

In a large saucepan, saute onion, carrot, celery, and garlic in olive oil.Add the drained tomatoes, parsley, bay leaves, salt& pepper to saucepan.Simmer 5 minutes.Combine tomato and clam liquids, and add enough boiling water to make 3 cups, and set aside.

In a deep casserole, arrange layers of haddock, clams, shrimp, crab meat, scallops covering each layer with some of the vegetable mixture and the white wine.Cover and simmer 10 minutes.Add reserved tomato/clam liquid and simmer uncovered 20 minutes.Serve from the casserole.

Mashed Lentils and Rice

Ingredients:

1 cup lentils
1 cup round rice
1 onion
2 tablespoons olive oil
2 tablespoons peanut oil
1 teaspoon salt

Methods:

Wash the lentils. Boil the lentils in 3 cups of water for about 40 min. Mash them and add 2 cups of boiling water. Bring to a boil again and add the rice after having washed it. Brown the finely diced onion on the side in the peanut oil and add it to the cooking pot. Stir and let cook on low heat for 20 min, stirring occasionally. Add the olive oil towards the end. Serve lukewarm or cold with a tomato and cucumber salad or another Lebanese salad.

Rice Cream

Ingredients:

1 liter milk
1/2 glass powdered rice
3/4 glass sugar
1 glass roughly ground pistachios

Methods:

Dilute the rice in a bit of cold water. Boil the milk and add the rice. Stir until the mixture thickens. Pour in cups and allow to cool. Sprinkle pistachios on the surface before serving.

Rice in Milk

Ingredients:

1 liter milk
3/4 cup round rice
3/4 cup sugar
2 tablespoons orange bloom water

Methods:

Wash the rice and cook it in 3/4 cup of boiling water until the water is completely absorbed. Boil the milk and add the orange bloom water, the sugar and cooked rice. Stir until boiling point then allow to cook on low heat for about 30 min. Serve cold or lukewarm.

Simsmiyeh

Ingredients:

2 cups sesame seeds
3/4 cup sugar
1 tablespoon lemon juice

Methods:

Put all the ingredients in a wok on medium heat and stir continually.Qhen the sigar starts to melt, lower the heat while continuing to stir until it is completely melted.Pour the mixture on a platter. Spread it with a rolling pin. cut it into pieces while it’s still warm.

Zalabi Haf

Ingredients:

500g flour
1 teaspoon salt
1 teaspoon yeast
1 or more cups of water
2 cups of oil (for frying)

Methods:

Knead the flour, salt, yeast and water together to get a light dough. Let it rest for an hour. Heat the oil in a wok. Take egg-sized pieces of dough and lightly stretch them, then drop them in the boiling oil. Remove when golden and dispose on absorbent paper. Serve lukewarm or cold, sprinkled with sugar or accompanied with honey or jam.

QIRBAN

Ingredients:

500g flour
1 teaspoon yeast
1 teaspoon salt
200g sugar
1/4 cup orange blossom water (or rose water)
1 cup water or more

Methods:

Gradually mix together the flour, yeast, salt, sugar, orange blossom water and water until you get a dough like bread dough. Allow to rest for 2 hours. Make cakes the size of a tea saucer. Prick the dough with a fork or knitting needle, especially in the center, to prevent it from swelling. Bake in the oven on medium heat. Serve cold.
Qirban are prepared in large quantities for holidays

Bouillabaisse

Ingredients:

2lb (1 kg) very fresh fish
4 whole shrimps in the shell
6 cups water
1/4 cup cider vinegar
1/2 cup olive oil
2 tablespoons minced celery leaves
4 medium-sized tomatoes, peeled and finely chopped
1 cup finely chopped leeks
1/2 cup chopped onions
1/2 cup chopped carrots
2 cloves garlic
A dash each, saffron, cardamon, turmeric, chili
1 teaspoon black pepper
Juice of one lemon
A few orange rinds
3 tablespoons chopped parsley

Methods:

Clean the fish, scrub the shrimp and leave it in the shell.

Heat the oil in a large pot and sauté all the vegetables for 5 minutes.

Add the fish and shrimp to the above vegetables.

Add the water, vinegar, seasoning and orange rind and bring to the boil.

Cover the pot and leave over medium heat for 20 minutes.

Remove the fish and shrimps from the pot and let the vegetables cook for 20 more minutes.

Remove the shrimp from the shells and set aside.

Remove the bones from the fish and place in a serving bowl with the shrimp.

Strain the vegetables and blend in the electric blender until smooth.

Return the blended vegetables to the fish stock in the pot and place over low heat.

Brown 2 tablespoons flour in one tablespoon butter, and then dissolve in half a cup of water.

Add the flour mixture to the soup and stir over low heat for 3 minutes.

Serve hot garnished with chopped parsley and the fish and shrimp pieces.

Spicy Raw Kibbeh

Ingredients:

1 lb (1/2 kg) lamb or veal
100 g lard
1 onion
1 teaspoon each ground cumin, marjoram, basil, cinnamon and hot pepper
1 cup fine burghul
Salt to taste
2 mint sprigs

Methods:

Cut the lamb into medium-size pieces and flatten with a mallet until soft, removing any fat or gristle at the same time.

Add the lard and salt to the lamb and beat again with the mallet until truly soft.

Knead the lamb with two tablespoons burghul and set aside-covered with a plastic wrap.
Crush the onion with the mint leaves.

Add the seasoning, salt, and burghul to the mixture in the pestle and crush to soften.

Add the lamb to the above mixture, knead and shape into a ball and set aside.

Divide the mixture into egg size portions and press each in your palm so that it takes the shape of a fist.

Place the fist shapes in a platter and sprinkle with a little hot pepper and garnish with pine nuts.

Zucchini & Egg Fritters

Ingredients:

1 clove garlic
1 teaspoon salt
4-6 spring onions
1 pinch pepper
¼ teaspoon mixed spices
1 cup zucchini pulp
5 eggs
¾ cup self-raising flour
½ - 1 cup finely chopped parsley
¼ cup chopped fresh mint or 1 teaspoon dried mint
olive or nut oil

Methods:

Crush the garlic in a bowl with salt. Mix in the spring onions, pepper and mixed spices. Add the mashed zucchini and the eggs. Beat well with a beater, and then thoroughly mix in the flour. Add parsley and mint.

Spoon the mixture into a pan of hot oil and fry until the fritters are golden brown on both sides. Repeat this procedure until all the mixture is used.

Wild Thyme Pie

Ingredients:

60 g (4oz - 1/2 cup) of wild thyme mixture
120 ml (4 fl oz - 1/2 cup) of oil (olive and vegetable)

Methods:

Start with the dough. Divide into 4 equal pieces.
1. Blend the wild thyme mixture with the combination of both olive and vegetable oil in a bowl. This mixture should have a cream-like consistency.

2. Spread the za’tar with the tip of a spoon on the prepared dough. For an even texture, use your fingertips.

3. If using the hot griddle or convex disk, let the dough form small bubbles before spreading the topping. The time of cooking depends on source of heat 3 to 5 minutes should be enough.

4. If the cooking method to be used is the conventional cooking oven, preheat the oven to 200 oC (400 oF – Gas mark 6) Bake for 7 to 10 minutes.

5. Serve the pies hot.

Toppings for the man’oushé can include fresh mint leaves, cucumbers, tomatoes, pickles or olives, some even prefer to add a tablespoon of strained yogurt (labneh) to their man’oushé.

Paper-thin Bread

Ingredients:

360g (20 oz – 2 1/2 cups) of whole-grain or whole-wheat flour.
150 g (8 oz - 1cup) of strong white flour
2 tablespoons of corn flour
5 ml (1 teaspoon) of salt
5 ml (1 teaspoon) of active dried yeast or a batch of leavened starter from the proceeding batch of bread.
250 ml (10 fl oz - 1 1/4 cup) of lukewarm water (body temperature is best)
1/4 teaspoon of orange blossom distilled water for extra flavor (optional)

Methods:

1. Measure the flour. Sift flours and together in a bowl. It important to mix the dry ingredients first.

2. Dissolve the yeast with the water.

3. Gradually beat the flour into the mixture in a large bowl, and then knead the mixture to make soft dough. You might need 1 or 2 tablespoon of water to the dough depending on the texture of the whole grain or whole-wheat lour.

4. Tip the dough on to a lightly floured surface and knead for 5 to 10 minutes until smooth and elastic, if you are using a food processor, run the machine for 1 minute. Start at a low speed, and then move up slowly. Always stand close to the food processor while it is running.

5. Place the dough in a large bowl, dusted with extra flour. Cover the bowl with a damp kitchen towel and leave to rise in a warm place for 1 1/2 hour to 2 hours or until doubled in bulk.

6. Punch down the dough. On a floured surface, form a rope-like form. Pinch off the dough to form 5 equal size balls. Roll them into the corn flour. Flour a bowl and leave balls to rise for an additional 1/2 hour.

7. On a clean counter or on a small wooden table, punch down each ball with your hands in a circular motion. Pick up the patted piece of dough. Shift it from one hand to the other in a quick motion in order to stretch it.

8. Place it on a circular cushion, the size of the convex disc. Tuck in the edges on the cushion.

9. Flip the cushion, placing the stretched dough on a preheated convex disc.

10. Cook the bread for 1 to 2 minutes, depending on source of heat.

11. Your bread is finished when a slightly brown color appears and the bread hardens. Be very careful not to overcook the bread. Peel off the bread carefully and set to cool on a large tabletop or a large cloth-lined woven basket.

12. Stack each of the finished bread on top of each other. To prevent drying, cover with a large cloth or plastic wrap. When cool, fold the circle in two; then again fold in two, to create a triangular form. Store in airtight plastic bags. The bread will keep for one week in summer and approximately two weeks in winter.

Lamb Tongue Salad

Ingredients:

4 Lamb tongues
2 tablespoons oil
2 onions, chopped
1 garlic clove, crushed
1/2 teaspoon each oregano, pepper, salt and ginger
Juice of one lemon

Methods:

Wash tongue well and soak in cold water for 4 hours.Place the tongues in a pot with cold water and bring to the boil. Let boil for 15 minutes. Drain.Place the tongues again in a pot and cover with cold water and a teaspoon of vinegar,then let cook for one hour.Remove the tongues and reserve their water.When cold, take off the skin from the tongues and cut into slices.Sauté the onions and garlic in hot oil over medium heat. Then add 2 cups of the water that the tongues were cooked in. Stir.Place the tongue slices in an oven-proof dish, and pour the onion mixture, lemon juice and seasoning over the slices.Cover and bake in a hot oven for 30 minutes.

Lamb Spinal Marrow

Ingredients:

250 g lamb spinal marrow
1/2 teaspoon salt
Juice of one lemon
2 tablespoons olive oil

Methods:

Rinse the lamb spinal marrow and place it in a bowl with water to cover.Add salt.Cook over medium heat for 10 minutes.Drain the spinal marrow and let cool.Cut into 2 cm pieces, place in a serving dish and pour a mixture of the lemon juice and oil on the marrow pieces.Serve cold.

Curd cheese Pie

Ingredients:

480g (32 oz - 4 cups) of curd cheese
1/2 cup of chopped scallions
1 tablespoon of dried mint or 1 bunch of chopped mint leaves
1 teaspoon of red pepper paste or 1 teaspoon of dried red pepper powder
120 ml (4 fl oz - 1/2 cup) of oil (olive and vegetable)
Pinch of salt to taste.

Methods:

Start with the dough. Divide into 4 equal pieces.

1- In a mixing bowl, blend the arisheh with the scallions, the dried mint and the red pepper paste or powder. Add salt to taste.

2- Spread mixture on the prepared dough.

3- If using the hot griddle or convex disk, let the dough form small bubbles before spreading the topping. The time of cooking depends on source of heat; 3 to 5 minutes should be enough.

4- If the cooking method to be used is the conventional cooking oven, preheat the oven to 200 oC ( 400 oF – Gas mark 6). Bake for 7 to 10 minutes.

5- Serve the pies hot or at room temperature.

Another way of cooking this pie is to fold the prepared circled disc in half, making a crescent shape. This will prevent the curd cheese from drying while cooking. Dip the crescents into sesame seeds for extra flavor. If you are using the hot griddle or convex disk, turn the pie over to cook on both sides evenly

Butter Orange Preserve

Ingredients:

2 1/2 lbs. bitter orange (green about the size of a walnut)
2 lbs. sugar
1 pt. water
2 tbs. lemon juice
8 oz. lime solution, dissolved in 4 pts. of cold water
5 pts. water for boiling oranges.

First Method:

Boil oranges in an aluminum pot until they are done. Cool, then take out the core of each and take out its seeds. Soak lime in water until its solution is clear. Strain this solution over the oranges which have been put in an earthenware pot. Soak thus for 48 hours. Wash well in cold water.

Prepare syrup by meeting sugar in cold water. Boil it till foam appears. Skim foam then pour syrup over oranges. Let all boil together till syrup thickens. Add lemon juice and boil a minute or two longer.

Remove from heat and cool. Pour and store in glass jars.

Second Method:

Remove the seeds from oranges by using a corer. Pre-boil bitter oranges; do not let them get done.

Pour out the water in which it was boiled and rinse it twice in cold water. Return oranges to lime solution and leave it there 2 hours. Lift it from this solution, wash it again twice in cold water and return it again to lime solution. Repeat this several times during few days until all bitterness has gone out of the oranges. Prepare ordinary syrup (review no. 392) by allowing 5 1/2 lbs. sugar for every 100 bitter oranges (each about the size of a walnut). Add oranges to the syrup after you stop boiling it and leave it in the syrup 24 hours. Remove oranges from syrup and boil the syrup again then return the oranges to it with the addition of a dash of ground cloves. Boil well together and put it in glass jars while hot. When it cools seal the jars tightly.

To prepare lime solution:
Take lime and soak it in cold water for 24 hours. The water then becomes clear. Use the clear water only.

Sesame seed Bread

Ingredients:

4 tablespoons of oil, butter, or ghee (1 tablespoon for each pie)
4 tablespoons of sugar (1 tablespoon for each pie)
4 tablespoons of uncooked sesame seeds (1 tablespoon for each pie)

Methods:

Start with the dough, Divide into 4 equal pieces.

1- Roll out the prepared dough into a flat disc.
2- Spread oil or butter on dough. Cover with sugar.
3- Roll dough into a pencil-like or thin rope-like shape.
4- Roll the dough into a swirl, snail-like shape.
5- Dip the dough into sesame seeds.
6- It is preferable to cook this pie in the conventional cooking oven because the sesame seeds will burn on the griddle or convex disk. Preheat the oven to 200 C (400 F - Gas mark 6). Bake for 5 to 8 minutes.
7- Serve at room temperature.

Atter Sugar Syrup

Ingredients:

3 cups sugar
1 1/2 cups water
1 tablespoon lemon juice
1 teaspoon rosewater or orange blossom water (see recipe)

Methods:

Dissolve sugar in water, add lemon juice and bring to the boil. Skim the foam from the surface and continue to boil, stirring occasionally until syrup thickens slightly - approx 10 minutes. Add the rosewater or orange blossom water towards the end of the cooking time.Stand syrup to cool.

Halawa with Cheese

Ingredients:

2 1/2 lbs. white cheese (Akkawee) which has been sweetened for making cheese sweet
3 cups semolina
3 cups sugar
6-7 cups water
6 oz. butter

Method:

Melt butter in a pot and add semolina. Stir until it turns a yellowish color. Boil sugar and water in a separate pot and then add it gradually to the semolina. Let it cook over low heat till it gets soft and becomes dough.

Cut cheese into thin slices. Dip slices in boiling water and lift out immediately and add it to the semolina dough. Stir and mix well. Serve hot.

Atayef (Walnut Pancakes)

Ingredients:

3/4 cup ghee or butter
2 cups finely chopped walnuts
1/2 cup sugar
2 tablespoons orange blossom water
2 lb (1 kg) medium-sized atayef (pancakes), store-bought

Atter (Syrup)
5 cups sugar
2 cups water
1/2 teaspoon lemon juice
1/4 cup orange blossom water

Methods:

Mix the sugar,chopped walnuts,and orange blossom water well.

Stuff the pancakes with this filling.Fold and pinch the edges together to secure.

Brush the pancakes with the ghee or butter.Arrange in a baking pan and bake in a hot oven as directed in Cheese Pancakes.

Dip in hot syrup and serve hot.

Pickeld Cucumber

Ingredients:

2 1/2 lb (1.25 kg) very small thin cucumbers
1 hot pepper
5 cups Pickling Solution
1 tablespoon olive oil

Methods:

Wash and dry the cucumbers and place them in a large sterilized jar with the hot pepper. Cover with the pickling solution and add the olive oil. Seal with an airtight lid and set aside for at least 7 days before eating.

Kebbeh Stuffed

Ingredients:

3 T. butter
1/4 c. pine nuts
1 pound ground lamb or beef
1 medium onion, chopped fine
3/4 t. allspice
3/4 t. nutmeg
salt and pepper to taste

Instructions:

In a large skillet melt the butter. Sauté the pine nuts until they are a light golden brown. Stir in the ground meat and sauté for 10 minutes. Add the remaining ingredients and cook until the onion is tender; use in recipe as directed.

White Bean Soup

Ingredients:

1 lb (500 g) white beans, soaked overnight
2 spring onions
3 tablespoons ghee or substitute
2 ½ pints (1.25 liters) Basic meat broth plus meat
½ teaspoon salt

Methods:

Boil the soaked beans for 30 minutes and drain.
Fry the spring onions in the ghee and add to the broth along with the cooked, drained beans and salt.

Bring soup to the boil, cover and simmer until all the ingredients are soft – approx 30 minutes, Sieve or blend into a purée. Adjust salt to taste. Reheat before serving.

Mjadra

Ingredients:

1 cup brown or green lentils, prepared and washed
5 cups water
2 medium onions, cut into fine rings
½ cup olive oil
1 cup bur’ghul, washed and drained
1 tablespoon salt

Boil the lentils in the water until soft.
Fry the onions in the oil until very dark brown (practically black).

Add the bur’ghul to the cooked lentils and bring to the boil. While boiling slowly add the hot oil from the onions. Add salt. Cover and simmer slowly.

Set the drained, browned onion rings aside and when dry and crisp, crush into a paste.
Mix the onion paste into the simmering lentil and bur’ghul mixture. Continue to simmer until bur’ghul is soft – approx 1 ½ - 2 hours. The soup must be stirred regularly while cooking to prevent it sticking to the bottom, and boiling water may be added if required to keep a thick, creamy consistency .Adjust salt to taste.

Salad of Asparagus and Bread

Ingredients:

3 lbs. 5 oz. asparagus
7 oz. toasted Arab bread, broken in small pieces
5 oz. olive oil
2 tbs. salt
3 1/2 oz. onions chopped fine
1 clove garlic mashed with salt tomatoes sliced in shape of wings for garnishing

Method:

Cook asparagus,Sprinkle some of liquid of the asparagus over the bread.Mash garlic with salt and dissolve it in a small portion of asparagus liquid. Add the major part of asparagus, the dissolved garlic, the onions and oil and toss well.Serve on a flat platter and garnish with rest of asparagus and tomatoes.

Artichoke in oil

Ingredients

16 artichokes, cleaned and left whole
6 oz. oil
1 lb. small onions
2 1/2 pts. boiling water (to boil artichoke)
2 oz. flour
1 oz. salt
1/4 tsp. white pepper
12 oz. of green fava beans (foul)

Method:

Put all the ingredients together in a pot and cook over high heat first, then reduce heat to medium and cook until done. Take out artichokes arranging them side by side on a platter then pour the rest on top. Serve cold.

Baba Ghannouj

Ingredients:

1 large round eggplant (aubergine)
2 or 3 cloves of garlic
60 milliliters (3 oz., 4 tbs.) tahini
60 milliliters (2 oz., 4 tbs.) lemon juice
salt, red pepper
olive oil
chopped parsley
slices of red bell pepper to garnish

Methods:

Cook the eggplant in a hot oven or on a fork over the flame of a gas stove. When it is well cooked through and the skin is blackened, douse with cold water, peel and chop into small pieces. Mash two or three cloves of garlic to a paste with about the same volume of salt. Add eggplant, mash to a smooth consistency and blend the tahini and lemon juice to make the Arab version of this dish; omit the tahini for the Turkish version. Serve in a bowl with little olive oil on top and garnish chopped parsley, red pepper slices and a dusting of red pepper. Serves five.

Filfil Rumi MaHsh

Ingredients:

6 green peppers
180 grams (6 oz., 3/4 cu.) pine nuts
4 large unions
250 grams (9 oz., 1 1/2 cu.) olive oil
450 grams (1lb., 2 1/2 cu.) long-grain rice
125 grams (4 oz., 1/2 cu.) currants
5 grams (1 tsp.) salt, 3 grams (1 tsp.) pepper
15 grams (1 tbs.) sugar, water to cover
7 grams (1/2 cu.) mint
4 grams (1 tsp.) allspice
lemon slices, tomato wedges
10 grams (1/2) cu.) chopped flat-leaf parsley
30 milliliters (1 oz., 2 tbs.) lemon juice

Methods:

Choose medium-sized green peppers. Wash them and cut out the stems. Core with an apple-corer or paring knife. Make the stuffing by lightly frying the pine nuts and chopped unions in olive oil. Add the washed rice and cook, stirring, for five minutes. Add the currants, salt, pepper and sugar. Pour in water to about twice the depth of the other ingredients in the pot and simmer until the water is absorbed. Add mint, allspice and lemon juice. When cool, stuff each pepper loosely, as the rice will swell. Cover open end of pepper with a slice of tomato like a lid. Set the stuffed peppers in a single layer in a large pan or dish. Sprinkle with salt and sugar, drizzle a little olive oil and 250 milliliters (1 cup) of water over them and simmer very slowly until the peppers are just tender. Decorate with chopped parsley, lemon slices and tomato slices or wedges, and refrigerate. Serve cool.

Other vegetables stuffed in the same manner are tomatoes, zucchini (courgettes), eggplant (aubergines), cabbage leaves or grape leaves. Both kinds of leaves should be briefly parboiled to make them tender and flexible.

Lahme be Ajin

Ingredients:

2 1/5 lbs. flour
1 pt. water
1 1/2 tbs. salt
1/2 oz. yeast (1 cake commercial American yeast)
1 lb. butter that has been melted and cooled
2 1/2 lbs. lean lamb, chopped fine
2 lbs. red onions, finely chopped
1 stick of butter to fry the chopped meat
4 oz. snobar (pine nuts)
2 tbs. salt for the meat
1 1/2 cups of vinegar or labni
1/2 tsp. pepper

Directions:

Sift flour, melt yeast in water and add salt.Pour the yeast mixture gradually on the flour kneading all the while.Allow dough to rest 3 hours.Melt butter and work it into the risen dough. Form dough into small balls.

Prepare filling: Fry chopped onions in butter until it is a golden brown.Add meat, spices and snobar and stir occasionally.After a few minutes add vinegar and let cook a little longer. Remove from heat and allow to cool.

Roll out balls of dough with one finger (in order to remain round).Put some of the filling on the flattened pieces of dough and arrange in a baking pan. Bake in hot oven for a few minutes. Serve hot with yogurt.

Musakhan

Ingredients:

1 3 lb. chicken, cut in serving pieces
3 tbsp. ground sumac (samaac)
Juice from one lemon
1 tsp. salt
1/8 tsp. pepper
1/8 tsp. cinnamon
1/2 tsp. nutmeg
1 large onion, quartered and sliced thin
2 tbsp. pine nuts (I personally would skip this)
3 tbsp. olive oil

Methods:

Rub chicken with lemon juice,season with sumac,and the other spices.Let rest for an hour.

Then, mix onions, nuts and olive oil.Finally spread over chicken.Bake chicken on top of pita bread coated with oil at 400 degrees for 1 1/2 hours.

You can also wrap the chicken like a shawarma and bake.

Shawarma II

Ingredients:

beef 1-1.5 kg beef
1 small cup Arabic coffee cup (Lebanese measurements now)* of
vinegar
2 cloves of garlic
half a lemon
All spice
black pepper
salt

Methods:

1) slice the meat very thin but not too small in size
2) add a little bit of salt
3)add a little more salt, the two garlic, then
proceed to crush them until the garlic is meshed really good
4) add the lemon juice the vinegar, the all spice, the shawarma
spice, black pepper, with the garlic/salt mixture and mix very well in a
separate bowl.
5) Pour the sauce on the the meat and mix well
6) cover the meat well and allow to marinade for 8 hours or overnight
7) Cover the meat well in a pot or in a saucepan and either cook on
the stove or in the oven for approx.45 min. After 30 min keep checking to make sure they are not being overcooked.Keep the heat on a little below medium.Do not drain sauce before cooking.

Shawarma 1

Ingredients:

2 lbs of thin sliced Sirloin steak
1 cup of vinegar
1 teaspoon of cinnamon
1 teaspoon sweet pepper
1 teaspoon of nutmeg
1 pinch of cardamon ( hab hal)
1 tablespoon of mashed garlic
salt to taste

Marinate the meat overnight in the spices,garlic and vinegar.Fry the meat in a little bit of oil until half cooked,cut it in thin stripes,and put it in a pyrex .Cover with aluminum paper and put it in the oven for about 20 min, uncover it and leave it in the oven for 10 more minutes and serve .

Sa7lab (Sahlab pudding)

Ingredients:

1 1/2 tablespoons Sahlab powder or 2 tablespoons cornstarch
4 cups milk
3 tablespoons sugar, or to taste
2 teaspoons rose or orange-blossom water (optional)
2 tablespoons finely chopped pistachios
Ground cinnamon

Methods:

Mix the Sahlab powder or cornstarch with a few tablespoons of milk.Bring the remaining milk to a boil. Pour in the starch mixture,stirring vigorously,so that lumps do not form.Cook over very low heat, stirring continuously,until the milk thickens (about 10 minutes).Then stir in the sugar and the rose water or orange blossom water, if you so desire.

Serve in cups with the chopped pistachios and cinnamon as garnish. You may also sprinkle grated coconut on top.

Maraba Tamer (Date Jam)

Ingredients:

1-1/2 cups water
2 cups sugar
10 whole cloves
2 cups finely chopped dates
3 tablespoons lemon juice
1/4 cup blanched almonds, finely chopped
1/4 cup walnuts, finely chopped

Methods:

Bring the water to a boil over medium heat. Add the sugar and cloves and, stirring all the time, bring the water to a boil again. Stir in the dates and turn the heat to low; then cook for about 10 minutes or until a paste is formed. Add the lemon juice, almonds and walnuts; then cook for a few more minutes. Remove and allow to cool; then store in a glass jar.

Maamool (holiday cookies)

Ingredients:

2 cups smeed (semolina)
1 cup boiling water
1 1/2 cups samneh (or other shortening)
1 tsp. ma’ez zahr (orange blossom essence)
1 tsp. rose water
3/4 cup fine sugar
1 1/4 cup crushed walnuts

Methods:

Make dough of smeed, samneh and boiling water. Knead well together. Cover tightly and leave overnight. On the second day knead again thoroughly and form into small balls. Hollow out their centers. Fill the hollow with mixture of sugar, nuts and flavorings. Press the dough back over the filling. Press each cookie onto a buttered baking pan and flatten and decorate with the tines of a fork. Or, shape the dough in the carved molds made in Lebanon especially for this purpose. Bake in moderate oven until lightly browned. Dust liberally with powdered sugar while hot.

Khushaf Bel Qamareddin (Apricot Preserve Compote)

Ingredients:

1/2 roll apricot preserve
1/4 teaspoon ground cardamom
1/2 cup sugar
4 cups water
2 tablespoons cornstarch

Methods:

Cut the apricot preserve into small pieces and soak with the sugar in the water. Set aside till dissolved. Put through a fine metal sieve or food blender to liquefy. Put in a pan with the cardamom and bring to a boil. Mix the cornstarch with half a cup of water and add to the apricot juice stirring constantly, until thick. Pour into individual pudding dishes, cool, then refrigerate. Serve chilled. Serves 6-8 persons.

Khoshaf (Dried Fruit Salad)

Ingredients:

1 lb. dried apricots
1/2 lb. prunes
1/4 lb. raisins
1/4 lb. blanched almonds, halved
1/3 cup pistachio nuts or pine nuts
Sugar
1 T. rose water
1 T. orange blossom water

Methods:

Wash the fruits if necessary and put them all in a large bowl. Mix with the nuts and cover with water. Add sugar to taste (from 1/2 - 1 cup is usual), and sprinkle with rose water and orange blossom water. Let the fruits soak for at least 48 hours. The syrup becomes rich with the juices of the fruit and acquires a beautiful golden color.

A less common variation is to add 1/4 lb. each of dried figs and peaches, and a few fresh pomegranate seeds when these are available. Their luminosity brings out the rich orange, mauve, and brown of the fruit, and the white and green of the nuts. Some people dissolve amardine (sheets of dried compressed apricot) in the water to thicken and enrich it.

Awwamat (syrupy doughnuts)

Ingredients:

8 cups pastry flour
1 qt. yogurt
1/2 tsp. soda
1 1/2 cups olive oil
Sugar syrup

Methods:

Sift flour and mix with yogurt and soda. Knead well together. Heat olive oil until almost smoking. Drop dough by the teaspoonful into hot oil. Fry only a few at a time. They quickly rise to the surface, brown, and are ready to be skimmed out of the fat.

Drain on absorbent paper. When all are fried, dip a few at a time in thin syrup. Serve the hot or cold.

7alewit El Jibin

Ingredients:

1/2 kg of shredded mozzarella
2 glasses of water
1 glass of sugar
1 glass of semolina

Methods:

Start by boiling the water and adding the sugar. Once it starts boiling add the semolina slowly and mix. Once it starts boiling add the shredded mozzarella cheese slowly and keep mixing till all the cheese has been added and had melted completely. Then spread the entire mix on a dish and let it cool down. Put in your fridge for the night.