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.

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.

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