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.

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 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.

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

Beetroot and Tahinah Salad

The Lebanese way of preparing Beetroot and Tahinah Salad. In Lebanon it's called "Salatat Shamandar bil Tahinah".

Serves 10 persons
Ingredients:

• lb (1kg) beetroot
• 1/2 cup Tahinah paste
• 1/2 cup lemon juice
• 1 cup yoghurt
• 1 teaspoon salt
• 1 tablespoon finely chopped parsley
• 1 onion, finely chopped

Preparation:

• Peel and dice the beetroot into small pieces.
• Wash and place in a saucepan.
• Cover with water and let simmer for 1/2 hour, covered.
• Marinate the chopped onions in lemon juice and salt.
• Beat the yoghurt and tahinah, add the lemon juice and onions and mix well.
• If mixture is thick, add 2 tablespoons water.
• Pour the tahinah mixture over the beetroot and stir well.

Other Variations

Beets and Olive Oil - "Shamandar b Zayt"

• 3 large cooked beets, diced
• ½ c diced onions
• ¼ c olive oil
• 1 t salt
• Peel and dice beets. Add onions, salt and olive oil.

Cucumber and Yogurt Salad recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Cucumber and Yogurt Salad Recipe. Enjoy Middle Eastern salad recipes and learn how to make Cucumber and Yogurt Salad.

The Lebanese way of preparing the Cucumber and Yogurt Salad recipe.

Serves 4

Ingredients

4 c yogurt
1 T dried mint
3 cloves garlic, mashed
½ t salt
2 c diced cucumbers

Preparation

Mix yogurt, mint, garlic and salt together. Add cucumbers.

More Salad Recipes:

Chargrilled vegetable & pita salad with feta & dukkah
Eggplant, capsicum & burghul salad
Spiced Moroccan Salad
Couscous Salad
Chickpea and Spinach Salad with Cumin Dressing and Yogurt Sauce
Shepherd's Salad

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Chickpea Fattoush

Add a Middle Eastern touch with this refreshing salad jam-packed with bright vegies, fibre-full chickpeas and crunchy bread crisps.

Preparation Time 15 minutes
Cooking Time 15 minutes

Ingredients (serves 10)

• 2 pieces wholemeal Lebanese bread
• Olive oil spray
• 1 tbs sumac
• 2 tbs fresh lemon juice
• 1 1/2 tbs olive oil
• 1 x 400g can chickpeas, rinsed, drained
• 2 x 250g punnets grape tomatoes, halved
• 2 Lebanese cucumbers, quartered lengthways, thickly sliced
• 2 small red capsicums, deseeded, coarsely chopped
• 6 shallots, ends trimmed, thinly sliced
• 1 cup chopped fresh continental parsley
• 1 cup fresh mint leaves

Preparation:

• Preheat oven to 200°C. Line a large baking tray with non-stick baking paper. Spray the bread with olive oil spray and place on the lined tray. Sprinkle with 1/2 teaspoon sumac. Bake in oven, turning once, for 10-12 minutes or until crisp and light golden. Set aside on the tray to cool completely. Break into bite-sized pieces.

• Whisk together the lemon juice and oil in a jug.

• Combine the chickpeas, tomato, cucumber, capsicum, shallot, parsley, mint and remaining sumac in a large bowl.

• Add the dressing to the salad and toss to combine. Season with pepper. Add the bread and toss to combine. Serve.

Notes & tips
Time plan tip: Prepare this recipe to the end of step 1 up to 1 day ahead. Store the bread in an airtight container. Continue to the end of step 3 up to 4 hours ahead. Store the dressing and salad in separate airtight containers in the fridge. Continue from step 4 just before serving.

Source
Australian Good Taste - December 2007, Page 63

Potato and Beet Salad

Enjoy Potato and Beet salad dish with mayonnaise, cream, garlic, onion, red vinegar, parsley, nut, and red cabbage.

Ingredients:

• 0.5 Kg red beet
• 5 tablespoons mayonnaise
• 1 tablespoon fresh cream
• 1 garlic clove, crushed
• 1 small onion, chopped
• 2 tablespoons red vinegar
• 2 tablespoons parsley, chopped
• 1 cup nut, chopped
• 1 red cabbage
• 0.5 Kg potato
• salt to taste

Preparation:

• Boil beet, peel it, then cut it into small cubes.
• Boil Potato, peel it, then cut it into small cubes.
• Separate cabbage leafs and select the good leafs (the small ones). Soak in water for 1 hour, then wash and dry.
• Mix beet, mayonnaise, cream, garlic, onion, red vinegar, nut, potato, and salt to taste.
  
• Fill cabbage leafs with mixed ingredients then arrange it in a dish over green lettuce layer.
• Garnish with parsley and nuts. Serve.
  

Three Colors Salad

Enjoy super healthy salad dish in three great colors. After you prepare it, become the chef and tell your friends about it!

Ingredients:

• 3 - 4 red beet heads
• 3 - 4 potatoes
• 5 - 6 carrots
• 4 tablespoons cucumber pickles
• 4 tablespoons chopped parsley
• 1 cooked boneless chicken breast, crumbled
• 8 - 9 tablespoons mayonnaise
• 4 green onions, chopped
• 1/2 cup nut, chopped
• 1/2 cup fresh cream
• 3 boiled eggs, to garnish
• black olive, to garnish

Preparation:

• Wash beet, potatoes, and carrots. Boil, peel then grate them separately.
  
• Put grated beet, potatoes, and carrots in 3 separate bowls.
• Add about 3 tablespoons mayonnaise and 1 fresh cream to each bowl.
• Spread carrot in a cheesecake mold. Spread over carrots half the amount of chicken, pickles, nut, parsley and green onion.
• Spread red beet then chicken and the rest of pickles, nut, parsley and green onion.
• Spread a layer of potatoes.
• Garnish with grated carrot, parsley, black olives, and boiled egg. Serve