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.

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.

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

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

Lebanese Barbecued Chicken

This delectable Lebanese Barbecued Chicken dish has a distinct taste of the Middle-East. It makes the perfect, light choice for any hot summer day around the back-yard pool. Enjoy this video and learn How To Make Delicious Lebanese Chicken. Enjoy!

Middle Eastern: How To Make Lebanese Barbecued Chicken

Lebanese Potato Salad

Great Lebanese Potato Salad dish dressed with a tangy lemon vinaigrette and fresh mint

Ingredients:

• 2 pounds russet potatoes (about 3 medium)
• 1/4 cup lemon juice
• 3 tablespoons extra-virgin olive oil
• 1/2 teaspoon salt
• Freshly ground pepper to taste
• 4 scallions, thinly sliced
• 1/4 cup chopped fresh mint

Preparation:

• Place potatoes in a large saucepan or Dutch oven and cover with lightly salted water. Bring to a boil and cook until tender, 25 to 30 minutes. Drain and rinse with cold water. Transfer to a cutting board. Let cool for 20 minutes. Cut the cooled potatoes into 1/2-inch pieces.
• Whisk lemon juice, oil, salt and pepper in a large bowl. Add the potatoes and toss to coat.
• Just before serving, add scallions and mint to the salad and toss gently.

BBQ Lamb Kabobs

Lebanese flavors enhance these lamb kabobs with hints of cinnamon, paprika, lemon juice and garlic.

This simple, yet scrumptious marinade is also great with chicken and fish.

It's best to marinate the lamb overnight. This really infuses the flavors which are released when cooked over a hot barbecue.

The kabobs can be served smothered in garlic sauce with some salad, fresh bread or even pilau rice.

Simply, simmer two cups of rice with four cups of chicken stock for 10 minutes and then throw in some chopped parsley, coriander, pinenuts and you're done!

Ingredients:

• 500gms of lamb loin
• 4 garlic cloves, crushed
• 1/4 cup of lemon juice
• 1/4 cup of olive oil
• 1 tsp of paprika
• 1 tsp of cinnamon
• 1 tsp of sea salt
• Wooden skewers soaked in water for 30 minutes
• 1 bulb of garlic, peeled
• 1/4 cup good quality olive oil
• 2 Tbsp lemon juice
• 1 tsp sea salt

Preparation:

• Cut the lamb into bite-size pieces and trim fat off if necessary.
• In a large non-reactive bowl, mix the olive oil, crushed garlic, lemon juice, paprika and cinnamon. Mix well and then add the lamb pieces.
• Coat the meat thoroughly and then cover and refrigerate for at least two hours or even overnight.
• Now for the garlic sauce.Peel the garlic and place in a blender.
• Add the lemon juice and start to blend. You may from time to time have stop and push the garlic down with a spoon if it sticks to the side. Add the salt. Continue to blend.
• Now add the olive oil in a slow stream while continuing to blend.The sauce should have the consistency of mayonnaise.
• Refrigerate until you need it.
• Once you're ready to cook the lamb, heat up the barbecue and skewer the lamb pieces.
• Barbecue the lamb until desired doneness.
• Serve with salad, fresh bread or even a pilau rice.

BBQ Shish Kabob Video

Grilled flat chicken with broad bean crush

This Lebanese recipe comes courtesy of Greg Malouf, master of modern Middle Eastern cuisine.

Ingredients:

• 2 x 500 g (1 lb) free-range chickens or poussins
• Salt and pepper

Broad bean crush

• 1 clove garlic
• 1⁄2 teaspoon salt
• 125 g (4 1⁄2 oz) broad beans, podded, blanched and peeled
• 1 shallot, very finely diced
• 1⁄4 cup coriander (cilantro) leaves, finely chopped
• 50 ml (2 fl oz) extra-virgin olive oil
• Pinch of cayenne pepper
• Freshly ground black pepper
• Juice of 1 lemon

Preparation:

This flattened chicken dish is cooked under the grill and served smeared with the earthy and spicy broad bean crush. The crush is also delicious on toasted bread, served as a canapé with drinks before dinner.

• Preheat your grill to its highest temperature and line the tray of the grill with foil to make cleaning up easier.

• To prepare the chickens, cut them down the back and splay them open. Season them with salt and pepper and place them under the grill, skin side down, making sure they are about 3 cm (1 1⁄4 in) from the heat source. Cook for 5 minutes, then turn and cook for a further 5 minutes, or until the skin starts to blister.

• While the chickens are grilling, prepare the broad bean crush. First, pound the garlic and salt to a smooth paste. Next, add the remaining ingredients to the mortar and pound them one by one or tip everything into a food processor. Either way, what you are aiming for is a sludgy, rough texture.

• When the chickens are cooked, smear on the broad bean crush and cook for a few more minutes. Serve with Arabic bread, lemon wedges and a soft leaf salad.

Recipe from Saha by Greg and Lucy Malouf, with photographs by Matt Harvey.
Published by Hardie Grant Books.

Cheesy pull-apart bread

This Lebanese recipe comes courtesy of Greg Malouf, master of modern Middle Eastern cuisine.

Ingredients:

• Yoghurt Bread Dough
• 100 g (3 1⁄2 oz) haloumi, grated
• 50 g (2 oz) parmesan, grated
• 1 teaspoon dried mint
• Olive oil

Preparation:

• After the bread has finished proving for the first 2 hours, knock it back and knead in the cheeses and mint.
• Preheat the oven to its highest temperature. Divide the dough into 12–14 walnut-sized balls and arrange them in rows on a greased baking tray. As they prove again, they will puff up and merge into one another. Brush with olive oil before baking for 15–20 minutes.
• Tip onto a wire rack to cool slightly before serving.
  

Recipe from by Saha by Greg and Lucy Malouf, with photographs by Matt Harvey. Published by Hardie Grant Books.

lebanese Fattoush

Learn how to make great Lebanese Fattoush, one of the most famous salad dishes in Lebanon.

Ingredients (serves 6)

• 2 cups olive oil
• 2 pieces Lebanese bread, each cut into 4 pieces
• 500g cherry tomatoes, halved
• 2 Lebanese cucumbers, halved lengthways, deseeded, chopped
• 1 red capsicum, chopped
• 3 small radish, trimmed, thinly sliced
• 4 green onions, chopped
• 1 cup flat-leaf parsley leaves, coarsely chopped
• 1/2 cup mint leaves, coarsely chopped
• 1 tablespoon sumac (see note)

Dressing

• 1/4 cup olive oil
• 1/2 cup lemon juice
• 2 teaspoons sumac

Method

• Make dressing: Combine all ingredients in a screw-top jar. Secure lid. Shake until well combined.
• Heat oil in a saucepan over medium heat. Cook bread, in 4 batches, turning, for 1 to 2 minutes or until crisp and golden. Transfer to a wire rack to drain. 3 Place tomatoes, cucumbers, capiscum, radish, onions, parsley and mint in a large bowl. Sprinkle with sumac. Drizzle with dressing. Toss gently to combine. Break bread into pieces. Add to salad. Toss gently and serve.

Notes & tips

• Sumac is a cherry-red spice that's dried and ground and has a slightly sour, lime-like taste. You can find it in the spices aisle of your supermarket.

Source
Super Food Ideas - November 2006, Page 52
Recipe by Abi Ulgiati

Lebanese-style lamb wrap

Cooking Time 30 minutes
Equipment You will need 8 toothpicks for this recipe.

Ingredients (serves 4)

• 2 tbs olive oil
• 2 garlic cloves, crushed
• 2 tbs fresh lemon juice
• (about 350g) lamb eye of loin (backstrap), cut in half crossways
• Salt & freshly ground black pepper
• 4 pieces wholemeal lavash flatbread
• 1 x 225g ctn baba ghanoush
• 120g (1 cup) bought fresh tabouli

Method

• Combine oil, garlic and lemon juice in a glass or ceramic dish. Add the lamb and season with salt and pepper. Set aside, turning occasionally, for 10 minutes to develop the flavours.
• Heat a non-stick frying pan over high heat. Add the lamb and cook for 3-4 minutes each side for medium-rare or until cooked to your liking. Transfer to a plate. Cover with foil and set aside for 5 minutes to rest. Cut across the grain into 5mm slices.
• Kids' task: Place a piece of lavash on a clean work surface and spread with one-quarter of the baba ghanoush. Top with one-quarter of the tabouli and one-quarter of the lamb. Roll up firmly to enclose filling. Cut in half and secure each half with a toothpick. Repeat, in 3 more batches, with the remaining lavash, babaghanoush, tabouli and lamb.
  
• Serve immediately.

Source
Good Taste - February 2005, Page 53
Recipe by Jane Charlton

How to Dry Figs

Many people have fig trees at home. So, how can you dry these figs from your fig tree at home?

Figs dry nicely. First, though, you must let them ripen fully to develop their flavor. And the only way to know that they’re fully mature is to let them drop from the tree. Harvest them quickly, wash and dry them, and cut them in half. Place them on a drying surface, skin-side down. (The drying surface may be the rack from a dehydrator, cooling racks that you intend to put in the oven, a clean screen or wooden frame with a clean, old sheet stapled to it for drying the figs in the sun, etc.)

If you plan to dry them in the sun, you need warm days with little humidity. A warm, dry breeze circulating around the figs for two days is ideal. Bring your trays in before the evening dew. To discourage bugs, you can prop a layer of cheesecloth up across the trays.

You can also dry the figs in the oven, but you want a temperature no higher than 140°F (60°C). And 115° to 120° (45°C to 50°C) is actually best for fruit. Many ovens cannot be set that low, however, so you may need to find some absolutely safe way to prop the oven door open a little to allow the excess heat to vent. Some people let you go as high as 160°F (70°C), but at that temperature the fruit may actually begin to cook, which is not your goal. Or the surface will dry out before the interior, trapping moisture inside, and leading to the development of mold. At a temperature around 120°, the figs will take between 8 and 12 hours to dry. If you use a dehydrator, follow the manufacturers’ instructions.

After the figs are dry and leathery, you should “pasteurize” them to kill any insects that may be lurking in the cracks and crevices. You can either heat them in the oven for 10 to 15 minutes at 175°F (80°C) or put them in freezer bags and freeze them for at least four days. (The freezer method is a little less destructive to vitamins, minerals and texture). Afterwards, if you keep them in the refrigerator, they’ll last for 18 to 24 months. In the freezer, they’ll last for 5 to 8 years.

Which ever you choose, remember to keep eating those figs — you'll have another crop next year!

Fig and Walnut jam

This Lebanese recipe is made with Sun dried figs. It has a different flavor than the fresh fig jam.

Ingredients:

• 2 cups of chopped sun dried figs
• 1 cup of sugar
• 1/2 cup of water
• 3 Tsb Sesame (roasted is recommended)
• 1/2 cup of walnuts
• Juice of half a Lemon
• 1tsp Anise

Preparation:

• Chop the dried figs and remove the stems.
• Place in medium pot and mix in the sugar.
• Add the water. you may add up to 1 cup of water, but you'll need to boil the mixture longer.
• Stir the mixture and once it starts boiling add the Walnuts
• Allow to boil on medium heat, then add the Sesame seeds.
• Add the ground Anise and stir it well with the mixture.
• Allow the mixture to thicken and then add the Lemon.
• Leave on low heat for at least 10 minutes until the mixture is thick.
• Pour in jars.

Fresh Fig Jam

This is a Lebanese recipe for making fresh fig jam. The recipe uses Mastic which is an ingredient extracted from the Mastic tree which is in the Pistachio tree family. You may find it at greek and middle eastern stores. It gives the jam a really nice and unique flavor. As a substitute you may use Anise seeds instead.

Ingredients:

• 6 pounds of fresh figs
• 2 cups of sugar
• 3 Tsp Sesame
• juice of half a lemon
• 2 packs of mastic (or 2 tsp of ground Anise)

Preparation:

• Peel the stems and the thick part of the skin of the figs.
• Cut the figs in quarters
• place the figs in a pot and add the sugar.
• Do not add any water. The figs retain enough water.
• Place the pot on a medium heat and mix the figs and sugar well.
• Leave on heat for 15-20 mins. Slow down the heat if it's starts boiling rapidly.
• Add the Lemon juice.
• If using Mastic, crush it until it's powdery then apply it. If using Ground Anise go ahead and add it to the mixture.
• Mix well, and leave on low heat until mixture is thick.
• Place in jars.

Bouillabaisse - Fish Soup

The Lebanese style of preparing Bouillabaisse - Fish Soup recipe.

Serves 6 persons
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, chilli
• 1 teaspoon black pepper
• Juice of one lemon
• A few orange rinds
• 3 tablespoons chopped parsley

Preparation:

• 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.