Lebanese Cooking

Lebanese Cuisine – A Taste of Life

Remember the last time you had a Lebanese meal, and that the resolution made himself a promising other similar meal fast? You may also have thought about cooking Lebanese food itself, if you were able to source some authentic homemade Lebanese Recipes. And so the magic of the Lebanese Recipes. Lebanese dishes are delicious, nutritious and easier to eat for health, just because of their unique ingredients and preparation, which forces you to ask for Lebanese cuisine again and again. The primary ingredients used in each recipe Lebanese tend to garlic, olive oil and lemon contain, besides a wide range of cereals, vegetables, fresh Fish, seafood and poultry. Foods are steamed, grilled or baked mostly using olive oil and no oils or butter. And the essence of the Lebanese Food is in the use of herbs and spices, like the 7 spices, aromatic herbs and other light Summak. Lebanese cuisine is a hybrid of local, Turkish, Shami (the territories of Palestine, Lebanon, Jordan and Syria), Persia and other dishes from cultures that influenced the region over the centuries.

Mezze: Lebanese cuisine is famous not only for its tasty food and recipes, but also for the presentation. Dishes with a variety of colors, textures, smells and tastes are usually served in small portions for guests starter. They may include stews, vegetables, meat, seafood and salads. This practice is called Mezze (aka Mezza) in Lebanon. Mezza may extend up of 30 hot and cold varieties of dishes. Lebanese Salad Recipes: The two most famous Lebanese Salads are tabouleh and Fattoush. Tabouleh (aka Tabbouli) means “little spicy, and contains ingredients like Bulgur, parsley, mint, tomatoes, herbs and lemon juice 7. Fattoush salad includes toasted pita bread and other vegetables with herbs and pomegranate Summak molasses.

Dips Lebanese Recipes: Lebanese food is mostly known for his keep Hummus Dip, Baba Ghanouj, and Moutabala Toum (garlic dip). Mama’s Lebanese Cuisine A food blog dedicated to sharing home-style Lebanese Recipes from deep in the mountains of Lebanon. Our Lebanese Food is authentic Lebanese cooking style and we would like to focus a little more on a healthy and tasty dishes known in the Lebanese villages and mountains.

About the Author

Mama’s Lebanese Kitchen is a food blog dedicated to sharing home-style Lebanese Recipes deep from the mountains of Lebanon. Our Lebanese Food cooking style is authentic Lebanese and we would like to focus a bit more on healthy and tasty dishes known in the Lebanese villages and mountains.

What influence has had on the Lebanese cuisine Australian food and cooking?

what foods and ingredients, the Lebanese when they entail migrate to Australia?

A large amount of food from Lebanon is not really specific to Lebanon and can be found in our neighboring countries, including Syria and Israel, leading to the argument about who actually entered their food, however, first to the Lebanese people came to Australia they brought many kinds of food and ingredients, including: Hummus Tabbouleh Fattoush grape leaves (where available but not used in the kitchen until the arrival of migrants), many new ways and yoghurt cooking with yogurt Ajeen Toum Tara Tour The global trade very little new ingredients came from a migrant even when Australia was first formed had Brits have most of the world and its ingredients examined.

Does any one know a good website for middle Eastern cooking, specifically Lebanese?

Does not need to be a website, maybe some one here is Middle Eastern and can just answer back a recipe? My parents r partly from Leb. and I want them to wonder here the hell I learned to make those dishes next time I cook

I asked the same question, and received some of these recipes courtesy of a Yahoo! Answers contributor named Flo.

Her reference was “Tess Mallos’ The Complete Middle East Cookbook” – perhaps you can google it. I have also added a couple of recipes of my own :

Tahini
(You can buy this sesame oil in a jar in most places now )

1 cup Olive Oil
2 cups Sesame Seeds

Puree until the consistency of syrup.

Hummus

1 can drained, rinsed chick peas
2 cloves smashed garlic
juice of 1/2 lemon
1/2 cup of cilantro
1/2 cup tahini

Place ingredients into food processor – when well mashed, pour in tahini, in a stream, while continuing to process. When you get a consistency similar to porridge, stop.

Place on small serving dish, and make thumb-sized indent in middle. Drizzle with olive oil, sprinkle with chopped cilantro and paprika, and place black olive (pit in) in indent. Place lemon wedges around outside, as well as pita triangles. Enjoy!

For a twist on the pita triangles, brush them with garlic olive oil (heavy garlic!) and bake them at 350 until crisp – not browned. Use some of these, as well as plain pita traingles, for your hummus.

Chicken/Lamb Shwarma

INGREDIENTS:
1/2 cup malt vinegar
1/4 cup plain yogurt
1 tablespoon vegetable oil
salt and pepper to taste
1 teaspoon mixed spice
1/4 teaspoon freshly ground cardamom
8 skinless, boneless chicken thighs

1/2 cup tahini
1/4 cup plain yogurt
1/2 teaspoon minced garlic
2 tablespoons lemon juice
1 tablespoon olive oil
1 tablespoon chopped fresh parsley
salt and pepper to taste

4 medium tomatoes, thinly sliced
1/2 cup sliced onion
4 cups shredded lettuce
8 pita bread rounds

——————————…

DIRECTIONS:
In a glass baking dish, mix together the malt vinegar, 1/4 cup yogurt, vegetable oil, mixed spice, cardamom, salt and pepper. Place the chicken thighs into the mixture and turn to coat. Cover and marinate in the refrigerator for at least 4 hours or overnight.
Preheat the oven to 350 degrees F (175 degrees C). In a small bowl, mix together the tahini, 1/4 cup yogurt, garlic, lemon juice, olive oil, and parsley. Season with salt and pepper, taste, and adjust flavors if desired. Cover and refrigerate.
Cover the chicken and bake in the marinade for 30 minutes, turning once. Uncover, and cook for an additional 5 to 10 minutes, or until chicken is browned and cooked through. Remove from the dish, and cut into slices.
Place sliced chicken, tomato, onion, and lettuce onto pita breads. Roll up, and top with the tahini sauce.

Basic kibbeh recipe:

2 c burghul
2 lbs lean lamb
1 lg onion
1T salt
1 t ground pepper (freshly ground, if possible)
1 t ground allspice
1/2 c iced water

1. Place burghul in a bowl, cover w/cold water & let soak 10 minutes. Drain in a sieve & press w/a spoon to drain out as much water as possible. Spread it out in a flat dish & refrigerate 1 – 2 hours to further dry it.

2. Trim all fat & fine skin from the lamb & cut into cubes. Chill for one hour.

3. W/a food processor, process a quarter of the meat at a time until it reaches a paste-like consistency. Transfer to a large bowl. Process onion to a thick liquid & add to meat. Combine meat w/onion, seasoning, spices & burghul. Process again in six lots, adding a tablespoon of cold water to each lot. Combine again in a bowl & give a final knead by hand. Cover & chill until required.

Kibbeh Nayye:

1 quantity of kibbeh (above)
1/4 c olive oil
1 c sliced spring onions (inc green tops)
lemon wedges
4-6 pitas, cut into quarters

1. Make kibbeh as above

2. After final kneading, place on a large oval platter & spread it out flat. Round the edges & smooth the top, using hand dipped in ice water. Make a drepession in the center w/thumb & w/the sides of the forefinger make 2 grooves along & across kibbe to the edges.

3. Place kibbeh in fridge & chill for about an hour, until the color takes on a pleasant red. The cold plus oxygen brings up the color.

4. To serve, drizzle olive oil in center depression & along grooves. Garnish w/a ring of sliced spring onions around edge. Place washed & crisped lettuce leaves in a bowl, lemon wedges in another bowl, & pita in a bsket. The kibbe is scooped up w/either the lettuce leaves or pita, & lemon juice is squeezed on if desired.

NOTE: Kibbe Nayye should be eaten the same day it is made. Any left over should be used for a cooked kibbe dish.

STUFFED GRAPE LEAVES:

Filling:

2 lg onions, finely chopped
1/2 c olive oil
1 c rice
1/4 c pine nuts
1/4 c currants
1 t ground allspice
2 T fresh dill, finely chopped
fresh ground black pepper

TO FINISH:

80 fresh or preserved grape vine leaves
water
1 lemon, thinly sliced
1/4 c olive oil
lemon wedges & yoghurt for serving

1 In a pan, fry onion gently in olive oil until transparent. Add rice & stir over heat for 5 minutes. Add pine nuts, currants, allspice, dill, salt & pepper to taste. Cover & cook on gentle heat for 5 minutesw. Remove & leave aside.

2. Blanch fresh or preserved grape vine leaves in boiling water for 3 minutes, adding them in 3 lots. As each lot is blanched, remove to a bowl of cold water, then drain well.

3. Spread a vine leaf on work surface, shiny side down, and place a heaped teaspoon of the rice filling towards stem end. Roll once, fold in sides and roll into a neat package. Repeat w/remaining ingredients.

4. Line base of a heavy pan w/4 vine leaves & pack rolls, folded side down, in close packed rows. As each row is completed, place 3 thin slices of lemon on top before beginning next row.

5. When all rolls are in pan, top w/ 3 lemon slices & cover w/ remaining vine leaves. Pour 2 cups water and olive oil over rolls & invert a heavy plate on top to keep rolls in shape during cooking.

You may need to add more water – watch them,

6. Bring to a slow simmer, reduce heat, covery pan and simmer gently for 50 minutes. Remove pan from heat & leave until cool.

7. Carefully remove rolls to serving dish, discarding lemon slices. Serve at room temperature, or cover dish & chill before serving. Garnish platter w/lemon wedges & serve w/a bowl of yoghurt.

MIXED PICKLES:

1/2 sm cauliflower
1 sweet green pepper
1 sweet red pepper
2-3 stalks celery
2 medium carrots
2 med green tomatoes
cooking salt

BRINE MIX:

4 c water
1/4 c pickling salt
1 c white vinegar
1 T sugar

TO FINISH:

1-2 hot fresh or dried chilis
1-2 sprigs dill, optional
1-2 cloves garlic

1. Wash vegetables well. Break cauliflower into florets. Core & seed peppers & cut into wide strips. Cut celery into 2 inch pieces. Peel carrots & slice 1/4 inch slices. Cut tomatoes into thick wedges.

2. Place prepared vegetables in layers in a bowl, sprinkling about 2 tablespoons cooking salt on each layer. Leave for 5-6 hours, then rinse well & drain.

3. Heat water & pickling salt in a stainless steel or enamelled pot, stirring until salt is dissolved. Add vinegar & sugar & bring to a boil. Leave until cool.

4. Pack vegetables into 1 or 2 sterilized jars, arranging them attractively. To each jar add a cut clove of garlic, 1 whole chili and a sprig of dill amongst the vegetables.

5. Pour cooled brine over prepared vegetables. Seal w/glass or plastic lids & leave at room temperature for 1 week before opening. Once opened, store in fridge. Pickles should keep 2 months in a cool dark place, longer once stored in fridge.

New French bistro to open in Darien Darien now a French Bistro to add to their growing dining scene with the opening of Cafe D’Azur. Located on the busy Post Road, across from the Darien train station, this charming bistro and creperie set to open in late March.

Lebanese Cooking: How To Make Summer Squash with Rice

Kibbeh Recipe from Planet Food Lebanon

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