Grilled Lamb Steaks with Peperonata Recipe

Ingredients - serves 4

• 8 (about 120g each) lamb leg steaks
• 2 tbs olive oil
• 2 red capsicums, deseeded, cut into 1.5cm pieces
• 1 yellow capsicum, deseeded, cut into 1.5cm pieces
• 1 brown onion, coarsely chopped
• 2 garlic cloves, crushed
• 1 x 250g punnet cherry tomatoes
• 1 cup fresh basil leaves, torn
• 2 bunches broccolini, steamed, to serve

Preparation

• Preheat a barbecue grill or chargrill on medium-high. Add the lamb steaks and cook for 3 minutes each side for medium or until cooked to your liking. Transfer to a plate and cover with foil. Set aside for 5 minutes to rest.
• Meanwhile, heat the oil in a frying pan over medium heat. Add the combined capsicum, onion and garlic and cook, stirring occasionally, for 3 minutes or until capsicum softens slightly. Add the tomatoes and cook, stirring occasionally, for 5 minutes or until tender. Stir in the basil. Taste and season with salt and pepper.
• Divide the lamb steaks and capsicum mixture among serving plates. Serve with the steamed broccolini.

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Creamy Moroccan Chicken Recipe

Try the Moroccan style of cooking creamy chicken.

Ingredients - serves 4

• 750 g chicken thigh fillets, quartered
• 1/4 cup plain flour
• 1 tbsp oil
• 1 onion, chopped
• 1 carrot, chopped
• 1 garlic clove, crushed
• 2 tsp ground coriander
• 1 tsp ground cumin
• 1 tsp ground paprika
• 1/2 tsp ground cinnamon
• 375 mL can CARNATION Light & Creamy Evaporated Milk
• 1/2 cup water
• 1/4 cup sultanas
• cooked couscous, for serving

Preparation

• Coat chicken pieces with flour, shaking off excess. Heat oil in pan, cook chicken until golden brown, remove from pan and keep warm.
• Add onion, carrot and garlic to pan, cook 2 minutes. Stir in excess flour from the chicken with the combined spices, add CARNATION Light & Creamy Evaporated Milk and water, bring to boil stirring.
• Return chicken to pan, add sultanas, simmer for 10 minutes or until chicken is cooked through.

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Moroccan Chickpea and Lentil Soup ٌRecipe

Spicy and delicious Chickpea and Lentil Soup ٌRecipe from the Moroccan kitchen, learn the Moroccan way of cooking tasty food.

Ingredients - serves 6

• 1 tbsp olive oil
• 1 onion, finely chopped
• 3 garlic cloves, crushed
• 2.5 cm fresh ginger, finely grated
• 3 tsp ground coriander
• 2 tsp ground cumin
• 1/2 tsp chilli powder
• 1/2 tsp saffron threads, soaked in 2 tbsp boiling water
• 410 g can chopped tomatoes
• 1 tbsp MAGGI Liquid Seasoning, prepared with 1 litre (34 fl oz / 4 cups) water
• 250 grams red lentils, rinsed well
• 1 Ltr water
• 410 g can rinsed and drained chickpeas
• 1/3 cup chopped fresh coriander
• 1/3 cup chopped flat leaf parsley
• low fat yoghurt, for serving

Preparation

• Heat oil in a large, heavy based saucepan over medium heat. Add onion and cook, stirring occasionally for 5 minutes, or until soft.
• Add garlic, ginger, coriander, cumin and chilli. Cook stirring for 1 minute.
• Add saffron with soaking liquid, tomatoes, MAGGI Liquid Seasoning, lentils and water. Bring to the boil then simmer, uncovered, for 30 minutes.
• Add chickpeas and cook a further 10 minutes.
• Remove pan for the heat and stir in coriander and parsley. Serve with a dollop of yoghurt if desired.

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Moroccan Harira Soup Recipe

Tasty and easy Moroccan recipe to prepare harira. In Morocco this Soup is served as an important part of the festivities of Ramadan. It's the traditional soup to break the fast.

Ingredients

• 100g dried chickpeas , soaked overnight and drained
• 100g Puy lentils
• 450g ready-diced lamb , cut into 1cm cubes
• 1 large Spanish onion , finely chopped
• 1 tsp turmeric
• ½ tsp ground cinnamon
• ½ tsp each ground ginger, saffron strands and paprika
• 50g butter
• 100g long grain rice
• 2 tbsp chopped fresh coriander
• 4 tbsp chopped fresh flatleaf parsley
• 4 large ripe tomatoes , skinned, seeded and chopped
• lemon quarters, to serve

Preparation

• Tip the chickpeas and lentils into a large saucepan or flameproof casserole. Add the lamb, onion, turmeric, cinnamon, ginger, saffron strands and paprika, then pour in 1.5 litres/21⁄2 pints water. Season.
• Bring to the boil, skimming all the froth from the surface as the water begins to bubble, then stir in half the butter. Turn down the heat and simmer the soup, covered, for 11⁄2 -2 hours until the chickpeas are tender, adding a little more water from time to time as necessary.
• Towards the end of the cooking time, prepare the rice. Bring 850ml/ 11⁄2 pints water to the boil in a saucepan, shower in the rice, the rest of the butter and salt to taste. Cook until the rice is very tender. Drain, reserving 3tbsp of the liquid.
• To finish, put the reserved rice liquid in a small saucepan. Stir in the coriander, parsley (hold a little back for a garnish if you like) and tomatoes, then simmer for 15 minutes, stirring from time to time. Add to the soup with the rice, and then taste for seasoning. Simmer for 5-10 minutes to thicken slightly. Serve hot, with a lemon quarter for each serving so guests can squeeze over lemon juice to taste.
  

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Red curry chicken kebabs Recipe

Chicken and kebabs are two of the most popular choices. Fire up the barbecue and enjoy this chicken kebab recipe.

Ingredients

• 2 boneless, skinless chicken breasts , cut into large chunks
• 2 tbsp Thai red curry paste
• 2 tbsp coconut milk
• 1 red pepper , deseeded and chopped into chunks
• 1 courgette , halved and cut into chunks
• 1 red onion , cut into large wedges
• 1 lime , halved, to serve

Preparation

• Fire up the BBQ or heat a griddle pan to high. Tip chicken, curry paste and coconut milk into a bowl, then mix well until the chicken is evenly coated.
  
• Thread vegetables and chicken onto skewers.
  
• Cook the skewers on the barbecue or griddle for 5-8 mins, turning every so often, until the chicken is cooked through and charred.
  
• Serve with Herby rice, salad and a lime half to squeeze over.

Tip: Adding a splash of coconut milk to the curry paste marinade helps to keep the chicken moist, without causing flames or smoke as oil can do. You can also try adding a spoonful of yogurt.

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Easy Lamb kofta Recipe

Yummy and Easy Lamb kofta Recipe. With few ingredients, these lean meatballs couldn't be any easier to make tasty lamb kofta.

Ingredients

• 500g minced lamb
• 1 tsp ground cumin
• 2 tsp ground coriander
• 2 fat garlic cloves , crushed
• 1 tbsp chopped mint
• oil for brushing

Preparation

• Mix together all the ingredients until well blended. Divide into 8 balls, then roll each ball on a board with a cupped hand to turn them into ovals.
• Thread onto 4 metal skewers and brush with oil. To cook on a griddle: heat the pan until you can feel a good heat rising and cook for 3-4 mins each side. Don't turn until they are well sealed or the meat will stick to the grill or pan. Season if you want, and set aside. Serve the koftas with yogurt and spiced flat breads.

To Barbecue

• Put the meat skewers on the grill over a medium heat for about 3-4 mins each side.

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Grilled fish with potato & spring onion crush

Easy and delicious Grilled fish with potato & spring onion crush. A healthy supper dish.

Ingredients

• 450g baby new potatoes
• 50g butter
• 1 bunch sliced spring onions
• 4 fillets of firm white fish
• garnish with watercress and serve with mayonnaise

Preparation

• Cook the new potatoes in boiling salted water for 12 minutes until just tender and drain.
• Melt the butter in a pan and cook the sliced spring onions for 3-4 minutes until soft.
• Lay the 4 fish fillets on a buttered tray, skin side up. Brush with melted butter and grill for 8-10 minutes until the skin is crisp and the fish is tender.
• Crush the potatoes and spring onions lightly. Divide the mixture between four warm plates and top with the fish. Garnish with watercress and serve with mayonnaise.

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Quick steak grill recipe

Prepare the grill and try a wonderful recipe grilled sirloin steak supper you can serve up in a flash.

Ingredients - serves 2

• 1 large potato , skin left on
• 3 tbsp olive oil
• 2 large flat cap mushrooms , stalks removed
• 2 tomatoes
• 2 sirloin steaks , about 140g/5oz each
• ¼ beef stock cube
• large handful watercress

Preparation

• Heat grill to high. Thickly slice the potato, then lay slices on a large non-stick baking tray and brush with oil. Grill for 10 mins until browned. Flip over the potatoes, add the mushrooms and tomatoes to the tray and brush with oil, then return verything to the grill for another 10 mins until cooked.
• Heat remaining oil in a frying pan. Season the steaks, then sear for 1 min on each side for rare, 1½ mins for medium or 2½ mins for well done. Remove and leave to rest. Add a splash of water to the pan, crumble in the stock cube, then boil to make a thin gravy, adding any steak juices from the plate. Serve the steaks with the veg, a handful of watercress and the gravy.

Tip: Try Cooking steak

Steaks will differ in size and thickness, so only ever use cooking times as a guideline. If you cut into a steak and it's not cooked enough, you can always put it back into the pan for a few more minutes.

Moroccan Spiced Tuna Recipe

Enjoy tuna recipe with Moroccan spices for a super fast meal.

Ingredients

• 20g pack coriander (leaves and stalks)
• 3 garlic cloves
• ½ tsp each paprika , ground cumin and chilli powder
• 1 tbsp lemon juice
• 150ml extra-virgin olive oil
• 4 x 8oz/200g fresh tuna steaks, each about 2.5cm/1in thick

Preparation

• Put the coriander, garlic, spices and lemon juice into a blender and blitz to a purée. With the motor running, slowly add the olive oil until you get a smooth, thick sauce. Set aside.
• Sit the tuna steaks in a non-metallic dish and cover with two-thirds of the sauce. Cover with cling film, then leave to marinate in the fridge for about 20 mins (or for up to 4 hrs).
• Heat a griddle pan or grill. Shake off any excess marinade, season the tuna steaks, then cook for 2-4 mins, depending on thickness for medium rare, turning once (cook 2 mins more for well done). Drizzle over the remaining sauce paste to finish. Try serving with new potatoes; for a Moroccan twist, toss melted butter, harissa spice mix and chopped coriander leaves through the potatoes.

Turkish lamb pilau

A great crowd pleaser Turkish lamb pilau dish - just ideal for dinner parties.

Ingredients

• small handful pine nuts or flaked almonds
• 1 tbsp olive oil
• 1 large onion , halved and sliced
• 2 cinnamon sticks, broken in half
• 500g lean lamb neck fillet, cubed
• 250g basmati rice
• 1 lamb or vegetable stock cube
• 12 ready-to-eat dried apricots
• handful fresh mint leaves, roughly chopped

Preparation

• Dry-fry the pine nuts or almonds in a large pan until lightly toasted, then tip onto a plate. Add the oil to the pan, then fry the onion and cinnamon together until starting to turn golden. Turn up the heat, stir in the lamb, fry until the meat changes colour, then tip in the rice and cook for 1 min, stirring all the time.
• Pour in 500ml boiling water, crumble in the stock cube, add the apricots, then season to taste. Turn the heat down, cover and simmer for 12 mins until the rice is tender and the stock has been absorbed. Toss in the pine nuts and mint and serve.

To make it lighter: Use chicken with chicken stock instead of lamb and currants instead of apricots.

Lentil & Bulgur Pilaf with Green & Yellow Squash

Based on a traditional Lebanese Lenten dish, this recipe makes a terrific vegetarian meal. Serve with warm whole-wheat flatbread or pita and a dollop of tangy plain yogurt.


Ingredients:

• 4 1/2 cups reduced-sodium chicken broth or vegetable broth
• 1 1/4 cups brown lentils, rinsed
• 1 medium onion, chopped
• 1 bay leaf
• 1/4 teaspoon salt, or to taste
• 1/2 teaspoon ground allspice
• Freshly ground pepper to taste
• 3/4 cup coarse bulgur (see Ingredient note)
• 2 tablespoons lemon juice
• 1 tablespoon extra-virgin olive oil
• 1 small zucchini, halved lengthwise and cut into 1/4-inch-thick slices
• 1 small yellow squash, halved lengthwise and cut into 1/4-inch-thick slices
• 1 clove garlic, minced
• 2 teaspoons freshly grated lemon zest
• 2 tablespoons chopped fresh parsley
• 2 tablespoons chopped fresh cilantro or dill

Preparation:

• Combine broth, lentils, onion, bay leaf, salt, allspice and pepper in a 3-quart saucepan. Bring to a boil over medium heat. Reduce heat to low, cover, and cook for 20 minutes. Add bulgur and cook until the lentils and bulgur are tender and the liquid is absorbed, 15 to 20 minutes more. Remove the pilaf from the heat, discard the bay leaf and stir in lemon juice.
• Meanwhile, heat oil in a large nonstick skillet over medium heat. Add zucchini, squash, garlic and lemon zest; saute for 5 minutes. Stir in parsley and cilantro (or dill). Season with pepper. Stir into the pilaf.
  
• Serve hot.

Ingredient Note: Fiber-rich bulgur is made from whole-wheat kernels that are precooked, dried and cracked. You can find it in natural-foods stores and many supermarkets.

Green Beans with Creamy Garlic Dressing

Inspired by a Lebanese pasta dish, we toss steamed green beans with garlicky yogurt for an easy side dish. Try it with roast lamb.


Ingredients:

• 1 pound green beans, trimmed and cut diagonally into 1-inch pieces
• 1 small clove garlic, minced, or 1/2 teaspoon garlic powder
• 1/2 teaspoon kosher salt
• 1/2 cup nonfat plain yogurt
• 1 tablespoon extra-virgin olive oil
• 1 tablespoon chopped fresh parsley (optional)
• Freshly ground pepper to taste

Preparation:

• Place a medium bowl of ice water near the stove. Bring an inch of water to a boil in a large saucepan fitted with a steamer basket. Add green beans, cover and cook until tender, 6 to 8 minutes. Transfer the beans to the ice water to cool. Remove from the ice water with a slotted spoon and let drain on a kitchen towel; blot dry with another towel.
• If using fresh garlic, mash with salt using the back of a spoon until a paste forms. Whisk the garlic paste (or garlic powder and salt) with yogurt, oil, parsley (if using) and pepper in a large bowl. Add the green beans and toss to coat. Serve cold.

Lamb Chops with Lebanese Green Beans

Simple pan-roasted lamb chops are served alongside deliciously spiced stewed green beans and tomatoes in a riff on a Lebanese favorite, lubiyeh.

Serve with: Bulgur or rice pilaf.


Ingredients:

• 1 tablespoon plus 1 teaspoon extra-virgin olive oil, divided
• 1 medium yellow onion, chopped
• 2 tablespoons chopped fresh mint or 2 teaspoons dried, divided
• 1/2 teaspoon ground cinnamon
• 1 teaspoon salt, divided
• 1/4 teaspoon freshly ground pepper, plus more to taste
• 3 cups diced tomatoes (4-5 medium)
• 1/3 cup water
• 12 ounces green beans, trimmed
• 8 lamb loin chops, trimmed (1 1/2-1 3/4 pounds total)

Preparation:

• Preheat oven to 400°F.
• Heat 1 tablespoon oil in a large saucepan over medium heat. Add onion and cook, stirring occasionally, until tender and light brown, about 5 minutes. Add 1 tablespoon fresh mint (or 1 teaspoon dried), cinnamon, 1/2 teaspoon salt and pepper to taste; cook, stirring, until fragrant, about 30 seconds. Add tomatoes and water and increase heat to high. Cook, stirring occasionally, until the tomatoes begin to break down, 2 to 3 minutes. Stir in green beans. Reduce heat to medium, cover and cook, stirring occasionally, until the green beans are tender, about 12 minutes.
• Meanwhile, sprinkle both sides of lamb chops with the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Heat the remaining 1 teaspoon oil in a large ovenproof skillet over medium-high heat. Add the lamb chops and cook until browned on one side, about 2 minutes. Turn them over and transfer the pan to the oven. Roast until an instant-read thermometer inserted horizontally into a chop registers 140°F for medium-rare, 6 to 10 minutes, depending on thickness.
• Stir the remaining mint into the green bean mixture. Serve the lamb chops with the green beans.

Moroccan Fruit salad Recipe

Ingredients

Seasonal, colourful fruit, washed and cut into chunky pieces – grapes, rockmelon, apple, pear, mandarin segments – pits removed, banana.

Moroccan Dressing

1 cup water
1 small stick cassia bark
2 teaspoons orange blossom water
3 tablespoons sugar
2 tablespoons lemon juice
10 mint leaves, torn

Preparation

Combine all ingredients for dressing except mint leaves in a saucepan. Bring to the boil and simmer for 5 minutes. Cool and place in fridge for 1 hour then mix dressing through the fruit salad with mint leaves.

Ajhi B'ziat

Ajhi or Ijee B'ziat (Eggs Omelet) is a famous Lebanese dish for beakfast. If you whipped one of these up on the morning after a hot date, let me guarantee that your guest will be impressed.

Ingredients:

• 6 eggs
• 2 Tablespoons minced fresh parsley
• 2 Tablespoons minced fresh mint
• 4 green onions, minced
• 3 cloves garlic, minced (Optional)
  
• 2-3 Tablespoons olive oil
• salt and pepper to taste

Preparation:

• Heat the oil over a low heat in a non-stick skillet while you whip the eggs. Mix in the parsley, mint, green onions and garlic. Fry in the hot oil as you would any omelet. Serves 3

Another similar way to prepare Ajhi or Ijee B'ziat (Eggs Omelet)

Ingredients:

• 4 eggs
• 1/4 cup chopped mint
• 1/4 cup chopped parsley
• 1/2 cup chopped scallions
• 1 tsp. flour Salt and pepper

Preparation:

• Combine well beaten eggs with rest of ingredients. Drop by spoonfuls into hot fat. Makes about 20 small omelets.

Grilled Skirt Steak

Enjoy a yummy dish of Skirt Steak. Let's fire up the grill and start...


Ingredients

1/2 cup olive oil
1/3 cup soy sauce
4 scallion, washed and cut in 1/2
2 cloves garlic
1/4 cup lime juice
1/2 teaspoon red pepper flakes
1/2 teaspoon ground cumin
3 tablespoons dark brown sugar or Mexican brown sugar
2 lbs inside skirt steak, cut into 3 equal pieces

Preparation

• Heat charcoal, preferably natural chunk, until gray ash appears.
• In a blender, put in oil, soy sauce, scallions, garlic, lime juice, red pepper, cumin, and sugar and puree.
• In a large heavy duty, zip top bag, put pieces of skirt steak and pour in marinade.
• Seal bag, removing as much air as possible.Allow steak to marinate for 1 hour in refrigerator.
• Remove steak from bag and pat dry with paper towels.Using a blow dryer, blow charcoal clean of ash.
• Once clean of ash lay steaks directly onto hot coals for 1 minute per side.
• When finished cooking, place meat in double thickness of aluminum foil, wrap, and allow to sit for 15 minutes.
• Remove meat from foil, reserving foil and juices.Slice thinly across the grain of the meat.
• Return to foil pouch and toss with juice. Serve with grilled peppers and onions, if desired.

Zesty Grilled Vegetables Recipe

This grilled vegetables recipe is full of flavor and high in vitamin C. Also a good source of Vitamin A.

Ingredients

• 1/2 cup Virgin Olive Oil
• 1/4 cup white vinegar
• 3 Tbsp. lemon juice
• 1 package of Italian Salad Dressing & Recipe Mix
• 2 lb. mixed fresh vegetables (zucchini, red peppers, yellow peppers, green peppers, new potatoes and squash) cut up

Preparation

• MIX oil, vinegar, juice and salad dressing mix in cruet or small bowl as directed on package.
• Reserve 1/4 cup of the dressing; refrigerate until ready to use.
• POUR remaining dressing over vegetables in shallow glass dish; cover.
• Refrigerate 1 hour to marinate, stirring after 30 min.
• Drain vegetables; discard marinade.
• PREHEAT greased grill to medium-high heat.
• Grill vegetables 8 to 10 min or until tender and crispy, turning and brushing occasionally with the reserved 1/4 cup dressing.

Lebanon Pictures - Lebanese Food 2

Lebanese Food - Chicken Dishes

Shish Tawook - Grilled boneless chicken marinated in a special Lebanese garlic sauce, served with rice and salad

Chicken Curry - Served with rice


Lebanese Food - Meatless Dishes

Bamia B'ziat - Fresh okra cooked in a tomato sauce made with garlic and onions, served with rice


Mujaddara (Cracked Wheat) - Lentils cooked with cracked wheat and onions, served with fatoush (mixed salad with pomegranate nectar)


Wara enab B'ziat - Grape leaves stuffed with vegetables (served cold)


Eggplant Stew - Eggplant stewed with potatoes, and onions, in tomato sauce, served with rice


Ajhi B'ziat - Lebanese omelet made with fresh herbs, onions, and spices, served with salad


Mjaddara B'riz - Lentils cooked with rice & onions, served with Khiar B'leban (yogurt salad)


Seleck B'loubia (vegetarian favorite) - Celery and black eye beans sautéed with a mixture of onion, garlic, and fresh coriander, served with salad


Kibbe B'ziat - Pressed potatoes and cracked wheat stuffed with onions, walnuts and raisins, served with salad


Batata B'tahini - Sautéed cauliflower, potato, and garlic in a tahini sauce, served with rice

Grilled Pesto Pizza

For some kind of change during this weekend, instead of the burgers, take on this Grilled Pesto Pizza Recipe & you’ll never foreget it's delicious taste. Enjoy!

Ingredients

• Processor Pizza Dough (see recipe) or 1 pound frozen bread dough
• Olive oil
• 1/4 cup store-bought or homemade pesto
• 2 cups grated mozzarella, sharp Cheddar, or Fontina cheese
• 2 large tomatoes, halved, seeded, and thinly sliced
• 1 to 2 tablespoons chopped fresh parsley
• Pepper, to taste

Preparation

• Prepare the dough and set it aside to rise. Punch it down and knead it briefly on a floured surface. (If you’re using the frozen dough, thaw it for several hours in a plastic bag at room temperature.) Divide the dough in half, shaping each half into a ball. Let it rest for 5 minutes.
• Start your grill. If you are building a fire, bank the coals on one side, so one side is hotter than the other. Lightly oil a large baking sheet and set it aside.
• On a floured surface, roll each dough ball into a 9- to 10-inch circle no less than 1/4 inch thick. (If the dough tends to spring back, let it rest 5 more minutes before proceeding.) Lightly brush olive oil on both sides of the dough circles and transfer them to the baking sheet. Let them rest 3 to 4 minutes.
• Using both hands, carefully set one of the dough circles over the hot side of the fire. (If you’re not using banked coals, just set your grill to medium heat.) Grill for 1 1/2 to 2 minutes undisturbed, so the bottom has a chance to set - the top will bubble. Using a large spatula, flip over the dough and grill it for another 1 1/2 minutes on the hot side of the grill.
• Slide the crust onto the cooler side of the grill and immediately spread it with 2 tablespoons of pesto. Quickly top with 1 cup of the cheese, then cover generously with 1 sliced tomato. Continue to grill for 2 to 3 minutes in the cooler area, sliding the pizza around, if necessary, to brown the bottom evenly. (Don’t let a little charring bother you.)
• Slide the pizza onto a platter and top with the chopped parsley and pepper. Repeat for the other dough circle, slicing and serving the first one as the second one grills. Serve & enjoy!

Halloumi Cheese kebabs with thyme & lemon baste

Preapare the grill and enjoy barbecuing in the backyard with a wonderful Halloumi kebabs with thyme & lemon baste.


Ingredients

FOR THE KEBABS

• 2 medium courgettes
• 1 large red onion
• 250g low fat halloumi cheese , cut into 16 chunks (we used Cypressa Halloumi Lite)
• 16 cherry tomatoes

FOR THE LEMON BASTE

• 1 tbsp olive oil
• 2 tbsp lemon juice
• 2 tsp fresh thyme leaves (preferably lemon thyme)
• 1 tsp Dijon mustard
• pitta bread , to serve

Preparation

• Halve the courgettes lengthways, then thickly slice. Cut the onion into wedges and separate into pieces. Thread the halloumi, cherry tomatoes, courgettes and onion onto eight skewers. Cover and chill the kebabs until you are ready to cook (You can do this up to half a day ahead.)
• To make the baste, mix together the olive oil, lemon juice, thyme, mustard and seasoning. (This can be made ahead and chilled too.)
• Preheat the barbecue or grill and arrange the kebabs on the rack. Brush with the baste, stirring it first to make sure the ingredients are blended. Cook for 4-5 minutes, turning often, until the cheese begins to turn golden and the vegetables are just tender. Serve while still hot with warm pitta bread.

Lebanon Pictures - Lebanese Food 1

In this page you will find pictures of best Lebanese food served at Lebanese restaurants - I am so sorry if I make you hungry:

Lebanese Soup Dishes

Lebanese Lentil Soup

Yogurt Soup - Served Hut

Lebanese Salads

Khiar B'leban - Yogurt and cucumber salad with garlic and mint

Vegetable Salad - Lettuce and tomato salad

Tabbouli - Special Lebanese salad made with chopped parsley, tomatoes, onions, & cracked wheat

Fattoush - Mixed salad with lettuce, tomato, parsley, toasted pita bread, & pomegranate nectar

Grilled Chicken Fattoush - Grilled boneless chicken on top of fatoush salad, made with lettuce, tomato, parsley, toasted pita bread, & pomegranate nectar

Entrees

Shish kebab - Charcoal broiled lamb & vegetables on skewer, served with rice & salad

Kifta Mishwiye - Charcoal broiled ground leg of lamb mixed with vegetables & spices, served with rice & hummus

Shish Kabob & Kifta Mishwiye Combination Served with rice & salad

Kibbe B'siniye - Pressed Kibbe, baked, served with salad

Kibbe Mishwiye - Lean finely ground leg of lamb mixed with cracked wheat and stuffed with nuts, onion, & broiled meat, served with salad

Shish Barak - Small Lebanese meat pie-dumplings, cooked and served in a yogurt sauce made with garlic & cilantro, served with rice

Ajhi - Lebanese omelet made with fresh herbs, onions, pine nuts, and ground lamb, served with salad

Minazli - Sautéed eggplant cooked in a tomato sauce, and topped with ground lamb & pine nuts , served with rice

Bamia - Fresh okra cooked with lamb chunks in a tomato sauce made with pomegranate nectar, served with rice

Wara'anib - Grape leaves stuffed with ground lamb and rice

Malfouf - Cabbage stuffed with ground lamb, cumin, rice, and pomegranate nectar

Coussa B'leban - Fresh squash stuffed with ground lamb, rice and pine nuts in a yogurt sauce cooked with mint

Sbanegh - Sautéed spinach, ground lamb, and pine nuts served with rice and yogurt

Fassoulia - Dried white beans cooked in a tomato sauce with garlic, onion, and lamb chunks served with rice

Sheik al M'ehshi - Sautéed eggplant cooked with yogurt, garlic, and mint, topped with ground lamb and pine nuts, served with rice

Yakhneh B'leban - Stew of lamb chunks cooked in yogurt, served with rice

Couscous - Served with a variety of vegetables, lamb, beef, & chicken stewed in a tomato sauce

Curry - Choice of beef or lamb curry served with rice