PICKLED CUCUMBERS
4-5 cucumbers per person
Ingredients
1kg of small cucumbers suitable for preserving
1 liter of water
2 tablespoons of salt
¼ cup of white vinegar
Preparation
Wash the cucumbers thoroughly by scrubbing them one by one under running water. Insert a sharp-pointed knife in the middle of each cucumber, piercing it. Place them in clean glasses, pressing them together. Mix the salt with the water and add the vinegar. Pour over the cucumbers, letting the water overflow to prevent air from remaining. Leave the glass airtight, unopened, for at least 10 days or until the color of the cucumbers has changed to a light green. After opening, store the glass in the refrigerator.
Add whole peeled garlic cloves, mustard seeds or dill.
PICKLED TURNIPS
5-6 servings
Ingredients
½ kg round turnip (similar to radish but white) or Japanese turnip
1 small beet
1 cauliflower
1 liter of water
2 tablespoons of salt
¼ cup of white vinegar
¼ cauliflower (optional)
3-4 white cabbage leaves (optional)
Preparation
Wash the turnip thoroughly and cut it in four, if it is round turnip. If it is Japanese turnip, cut it into 1cm thick slices and cut it again in the middle into a half-moon shape. Wash the beet well, peel and cut into large pieces. Wash and leave the cauliflower (optional) soak in water with 1 tablespoon of vinegar for half an hour and then rinse well under running water. Wash the cabbage leaves (optional) and set aside. Place everything in a glass container with a lid, alternating with the beet pieces and finishing with the cabbage on top. In another bowl, dilute the salt in the water and add ¼ cup of vinegar. Pour everything over the vegetables, letting it overflow, and place a plastic film over the lid. Let it stand in a well-ventilated place for a week to ten days before opening.
RICE WITH LENTILS
5-6 servings
Ingredients
300 g of picked and washed lentils
300 g of washed and drained rice
1 shallow tablespoon of salt
1 medium onion, chopped
3 tablespoons + ½ teaspoon of oil
2 large onions to garnish
Preparation
In a pan, heat 3 tablespoons of oil and fry the chopped onion until brown. Add the lentils and add 3 cups of water. Cover and cook until al dente (the cooking will finish later with the rice). Add the rice, season with salt, and cook on low heat until the water dries out and the rice is cooked and loose. Stir from time to time to incorporate the rice into the lentils. Check the rice and add a little more boiling water if necessary.
Cut the onions in half-moons and fry them, little by little, in ½ teaspoon of oil until they are very golden brown. Drain on absorbent paper and set aside. Transfer the rice to a serving dish and finish with the fried onions.
This dish is usually served cold, accompanied by fresh curd with dried mint and chopped cucumber.
RICE WITH FAVA BEANS (RIZ BIL FOUL )
5-6 servings
Ingredients
½ kg of fresh, peeled or thawed fava beans
1 sprig of chopped cilantro
3 cloves of crushed garlic
1 cup of washed and drained rice
3 cups of boiling water
3 tablespoons of oil
1 shallow tablespoon of salt
Preparation
In a large pot, sauté the garlic without letting it turn brown. Add the cilantro and sauté a little more. Add the fava beans and the salt. Let it simmer some more on low heat and add the boiling water. Cook the fava beans until tender and before adding the rice, check the amount of water in the pan and calculate the equivalent of 2 cups of this water for 1 cup of rice. Remove the excess water if necessary, so that the rice does not get soggy. Mix the broad beans well with the rice. Lower the heat and simmer, stirring occasionally. Add a little boiling water if necessary. The rice should still be loose after it is cooked. Serve cold with fresh curd. (laban)
FOUL MEDAMES
8-10 servings
Ingredients
½ kg dried fava beans
½ teaspoon of baking soda for cooking.
Juice of 3 limes
½ cup of olive oil
200g cooked chickpeas in the shell
Salt to taste
Garlic optional
Chopped parsley for garnish
Side Dishes
Salad
4 red tomatoes chopped into small cubes
3 peeled cucumbers cut into small cubes
3 spring onions finely chopped (with the white part)
3 sprigs of parsley, finely chopped
3 sprigs of mint, leaves only, finely chopped
Juice of 1 lemon
3 tablespoons of olive oil
Salt
Tahini sauce
4 tablespoons of sesame sauce
Juice of ½ lime
½ cup of cold water
Salt
Crushed garlic optional
Hard-boiled eggs:
3 hard-boiled eggs chopped into small cubes
Preparation
Soak the fava beans the day before in plenty of water, wash them well the next day, and cook in a pressure cooker with the baking soda and a dash of oil until tender. Reserve the cooking water. At serving time, heat the fava beans in their broth.
To serve : Put the salt and the lime juice in a deep bowl and dilute, add the olive oil (leaving just a dash for the end) and stir well (at this stage, add the crushed garlic, if desired). Add the fava bean shells (with little water) on top of this seasoning, little by little, kneading them with the bottom of the ladle, mixing them with the seasoning, until all the fava beans are incorporated. Garnish with the chickpeas, chopped parsley, and finally pour a dash of olive oil around it. The side dishes go separately.
Preparation of the side dishes
Salad: in a bowl, combine all the ingredients and add the seasonings, check the salt and lime, and add more if necessary. Set aside.
Tahini: dilute the sesame sauce with the salt (and crushed garlic, if desired) in water. It will form a thick paste. Add the lime and stir until you have a smooth sauce. If you want a thinner sauce, add more water.
When it’s time to serve, the seasoned fava beans are placed on a plate (preferably a deep one), the salad on top, the chopped hard-boiled eggs, and sprinkle everything with a little tahini (sesame sauce). Serve with Pita bread.
BABA GHANOUSH
6 servings, as part of a Mezze
Ingredients
1 large eggplant
3 tablespoons of lime juice
2 tablespoons of Lebanese tahini (imported sesame paste) – mix before using
Salt to taste
Olive oil, pomegranate seeds (optional) and chopped parsley to garnish
Preparation
Wash the eggplant well. Directly on the burner of the stove, burn it until the skin is entirely toasted (burnt black) and the flesh is soft. Let it cool a little. Immediately afterwards, place it on a board and, with the help of a small knife, carefully remove the burnt skin. Rinse with cold water to remove any remaining pieces of skin.
Open the eggplant and remove all the seeds and discard them. Chop the pulp into very small cubes and pound it with a knife to shred it further. Add the other ingredients to obtain a paste that is not too firm, with a thick consistency. Adjust the salt and acidity and add more lime and salt if necessary.
On the serving plate, spread the paste to a thickness of 2 cm. Garnish with a drizzle of olive oil, pomegranate seeds, and chopped parsley.
HUMMUS
6 servings, as part of a Mezze
Ingredients:
250 g cooked (or canned, drained) chickpeas
1 tablespoon of water
2-3 tablespoons Lebanese tahini (imported sesame paste) – mix before using
4 tablespoons of lime juice (1 medium lime)
1 ½ teaspoon salt, or to taste
Sweet Paprika, cooked chickpeas, parsley, and Olive oil for garnish
Preparation:
Separate a few chickpeas and place the rest with the salt, lime juice, and tahini in a food processor. Blend until smooth. Add water if necessary. Taste and adjust the salt and add more lime and salt if necessary.
Spread the paste on the serving plate to a thickness of 2 centimeters. Garnish with the chickpeas. Drizzle with a dash of olive oil and sprinkle with sweet paprika and parsley.
FATTEH
8-10 servings
Ingredients
500 gr cooked chickpeas, with their cooking water
½ teaspoon of baking soda
3 stale flatbreads (estimate ½ bread per person)
3 cloves of crushed garlic
½ sprig of parsley, chopped without the stems
1 teaspoon of salt
3 tablespoons of olive oil
Sweet paprika to garnish
Preparation
The day before, soak the chickpeas in a bowl of cold water. The next day wash them well and cook them in a pressure cooker, covering them with water and the bicarbonate until they soften without falling apart. Set aside in the cooking water. Tear the bread into medium pieces and put it in a serving dish (preferably a deep dish). Prepare the seasoning in another smaller bowl, adding the crushed garlic, salt, parsley and Olive oil and mix well. Add two ladles of the very hot chickpea cooking water. Pour this mixture over the chopped bread. Add the chickpeas and mix well again, adding more stock if necessary to soften all the bread. Sprinkle sweet paprika to taste. Serve immediately, very hot. Each person is served on a deep plate.
ARTICHOKE MEDYASS
2-3 artichokes per person
Ingredients
1 package of frozen artichoke bottoms or 15 fresh, cleaned artichoke bottoms
½ kg ground beef like shank or topside
2 eggs
4 slices of toast bread
1 tablespoon of salt
½ teaspoon of Allspice pepper
6 tablespoons of corn oil
1 lightly whisked egg
Sauce
2 tablespoons of sugar
Juice of 2 limes
2 cups of boiling water
1 shallow tablespoon of salt
Preparation
Wash the thawed artichokes and dry them with a clean cloth. In a bowl, add the meat, eggs, soaked and squeezed bread, salt and Allspice pepper. Mix well until all the ingredients are incorporated. Stuff the bottom of the artichokes with this mixture, forming a small mound with the meat. Set aside. In a frying pan, heat 4 tablespoons of oil. Dip each artichoke meat side down into the beaten egg and fry on the same side until golden brown. Remove and set aside. In a round aluminum baking pan with a lid or a very large pan, pour 2 tablespoons of oil. Arrange the artichokes in a single layer, not on top of each other. In another pan, heat the sugar to caramelize and when it reaches a golden color, pour boiling water over it and wait for the caramel to dilute, you will have a light brown sauce. Add the lime juice and salt, let it boil some more and turn off. Heat up the baking pan or pot with the artichokes a little. Pour this brown syrup over the top, covering the artichokes. Simmer until tender, add more hot water if necessary. Leave enough sauce to keep warm when serving. Serve with rice.
MOGRABIEH
6 servings
Ingredients:
½ kg of pastina “Peperini”-style
chicken cut up by the joints (thigh, upper thigh and breast in 4 pieces)
1 cup of raw chickpeas (soaked the day before)
1 small onion, finely chopped
½ cup + 2 tablespoons of oil
1 tablespoon of salt
1 shallow teaspoon of allspice
½ teaspoon of ground cinnamon
Side dish
¼ cup fried pine nuts
Diced 1 large onion into medium sized slices, fried until well brown in oil and drained
Preparation:
In a medium saucepan, not too deep, heat ½ cup of oil and fry the the chicken (skin and bones) on all sides until brown. When nicely brown, cover with boiling water and season with salt and ½ teaspoon of allspice. Cook over low heat until the meat is tender. Do not let it dry out, set aside the chicken stock for later use. Meanwhile, drain the chickpeas in a sieve and sprinkle them with salt to soften. Let them rest for ½ hour. In another pan, heat 2 tablespoons of oil and fry the chopped onion until brown. Add the chickpeas and add 1 to 2 cups of the chicken stock. Cook over medium heat until the chickpeas are cooked al dente. Add more broth, if necessary. Set aside.
Bring a saucepan of cold water and salt to a boil. When it boils, cook the pasta al dente, monitoring its timing, as it will cook later with the chicken broth. Drain and return the pasta to the pot and add the cooked chickpeas with their broth. It is recommended to use a non-stick pan. At this point, taste the salt and adjust if necessary. Season with ½ teaspoon more allspice and the cinnamon. Return the pan to low heat over a small saucepan and add 1 more ladle of chicken stock to finish cooking. Stir several times, gently, to incorporate the broth. The noodles should become loose. Remove the skin and bones from the chicken and shred the meat into large pieces. Arrange the Mograbieh (noodles) on a platter, arrange the deboned chicken meat around it, and garnish with fried pine nuts and golden onion.
This dish is a type of Lebanese couscous with chickpeas and chicken, made from ball-shaped noodles and garnished with fried onions and pine nuts.
STUFFED ZUCCHINI IN GARLIC, MINT AND LEMON SAUCE
Estimate 2-3 zucchini per person
Ingredients
1kg of small zucchini
Filling
250 g (8 oz) ground beef, shank or topside
½ cup of washed rice
1 teaspoon of salt
½ teaspoon of Allspice pepper
2 tablespoons of corn oil
Sauce
4 tablespoons of oil
Juice of 3 limes
2 tablespoons of crushed dried mint
3-4 cloves of crushed garlic
1 shallow tablespoon of salt
½ shallow teaspoon of sugar
Sufficient hot water to cover the zucchini
Preparation
Wash the zucchini, one by one, and cut the head very clean off. Remove the dark skin from the other end. With the help of a picker, hollow out the inside of the zucchini from the handle side, taking care not to pierce the walls.
In a bowl, mix all the ingredients for the filling well. Stuff the zucchini without punching down the filling, leaving 1 cm space at the end for the rice to grow.
Put the oil in a large pan and arrange the zucchini on the bottom. Heat the oil and fry the zucchini, turning them carefully until lightly browned. Pour over the hot water, garlic, salt and dried mint, and at the end, when the water is boiling, add the lime juice and sugar. Simmer until the zucchini is softened and the rice is cooked. This recipe looks like a broth with stuffed zucchini, so leave plenty of broth and serve hot with flatbread.
*This recipe with lemon and mint is only possible with zucchini.
HALLOUMI SANDWICH
2-3 servings
Ingredients
1 fresh baguette
Slices of imported halloumi cheese
1 tablespoon of butter
Sliced cucumber as side dish
Preparation
Open the baguette, spread the butter and arrange the slices of cheese. Toast in toaster until cheese is melted. Serve with sliced cucumber.
BRAIN SALAD
4-5 servings
Ingredients
1 beef or lamb brains
1 tablespoon of salt for cooking
Tempero
Salt to taste
Juice of 1 lime
1 tablespoon of olive oil
Chopped parsley for garnish
Preparation
In a bowl, soak the brain in cold water for half an hour. While still in the water, carefully remove the skin that covers it. Wash it well, and when it has the skin and blood vessels removed, put it in a pan with plenty of water and 1 tablespoon of salt and bring it to boil, removing the dark foam that will form on top with a skimmer. When there is no more foam, turn off the heat and let the brain cool down in its own cooking water. Once cool, remove it from the water, drain and dry it with a paper towel.
To serve, cut the brain into medium-sized slices. Place them on a serving dish and sprinkle with salt, lemon and Olive oil, finishing with chopped parsley.
CRUMBED BRAINS
4-5 servings
Ingredients
1 pre-cooked brains
1 egg whipped with a pinch of salt
½ cup of wheat flour
½ cup of corn oil
Side dish
1 Sicilian lemon
Flatbread
Preparation
Prepare the brain as in the Brain Salad recipe. Cut the cooked brain into thick slices, season with a little salt, coat in beaten egg and then in wheat flour. In a frying pan with very hot oil, fry the crumb on both sides, turning the pieces carefully, until golden brown. Serve with slices of Sicilian lemon, accompanied by flatbread.
LAMB TESTICLE SALAD
3-4 servings
Ingredients
2 sheep testicles
2 tablespoons of corn oil
Juice of 1 lime
Salt and Allspice pepper to taste
Flatbread to be served with
Preparation
Carefully remove the skin from around the testicles by cutting into the side of each one and removing the skin with your fingers. Chop them into medium-sized cubes. In a frying pan, heat the oil and fry the cubes, finishing with the off with the lime juice, salt, and Allspice pepper. Lower the heat and let the seasonings incorporate, leaving the broth. Serve hot with Pita bread.
MNAZLEH (CHICKEN WITH EGGPLANT)
8-10 servings
Ingredients
1 kg chicken with bone and skin (thighs, drumsticks or breast)
3 large eggplants
1½ teacups + 4 tablespoons of oil for frying
Salt to taste
Allspice pepper
Preparation
Peel the eggplants and cut them into medium lengthwise slices. Soak them in salted water for 15 minutes. Drain and dry. Fry 11/2 teacups of very hot oil, turning the slices golden and clear. Remove and place on kitchen paper, changing the paper several times. In a non-stick pan, add 4 tablespoons of oil and fry the chicken on all sides until golden brown. Cover with hot water and season with salt and Allspice pepper. Allow cooking, add more hot water if necessary, and adjust the salt. Leave some broth remaining. When the chicken is cooked, let it cool and take it out of the pan, remove the skin and bones and cut it into large pieces. Set aside. In a baking dish, alternate layers of fried eggplant and chicken, starting and ending with the eggplant. Spread four ladles of chicken broth on top, cover with aluminum foil and bake in medium temperature in the oven until the broth reduces. Serve with rice with pastina or Flatbread.
CHICKEN WITH GREEN BEANS AND RICE (RIZ B’FOUL AKHDAR) )
8-10 servings
Ingredients
1.5 kg whole chicken cut at the joints or 1 kg loose pieces
1 kg fresh green beans in their shells or ½ kg frozen beans
4 tablespoons of corn oil
½ liter of boiling water
½ cup of rice
½ shallow teaspoon of Allspice pepper
1 shallow tablespoon of salt
Preparation
Wash the chicken and drain it. If you use fresh green beans, peel them, otherwise defrost the package of fava beans before using. In a large, wide pan, preferably non-stick, heat the oil and fry the chicken pieces until golden brown on all sides, add the boiling water, salt, and pepper. Cook on low heat until tender. Add the chicken and green beans and cook until tender, adding more hot water if necessary. Do not let the broth dry out. Adjust the salt. Move the chicken and beans to one side of the pan and in the open space place the raw rice. Lower the heat until the rice is cooked in the chicken stock. Add hot water gradually, if necessary. The rice will incorporate the taste of the beans and the chicken and absorb all the broth. Serve the chicken hot with the beans and rice on the side.
CHICKEN BROTH
8-10 servings
Ingredients
1 clean chicken
½ cup of rice
1 grated carrot (optional)
1 shallow tablespoon of salt
Cinnamon (optional)
Preparation
Cut the chicken into pieces and place in a large pot with plenty of water and the salt. Boil until a white foam forms on top. With a spoon, remove this foam until the broth clears. Add the rice and the grated carrot if desired and cook until the chicken is softened, and the rice is well blended. Adjust the salt. The Lebanese way of serving broth is to add a pinch of cinnamon powder on top.
CHICKEN WITH POTATOES ( MAAOUDEH BI JAJ)
8-10 servings
Ingredients
1 chicken cut at the joints or whole
4 peeled potatoes and cut into large cubes
5 tablespoons + 1 teacup oil
Salt to taste
½ shallow teaspoon of Allspice pepper
Preparation
In a large non-stick pan, heat 5 tablespoons of oil and place the chicken pieces (four at a time), frying them on both sides or the whole chicken until brown. Cover with hot water, add the salt and Allspice pepper, and cook over low heat until softened. Separately, fry the diced potatoes in 1 cup of hot oil until golden brown. Add a pinch of salt to the potatoes and put them in the pan next to the chicken. Cook until the potatoes soften and incorporate the flavor of the broth.
Variation: The potatoes can be replaced with sliced and lightly fried mushrooms or Arabian truffles, following the same recipe.
STUFFED CHICKEN WITH RICE, MEAT AND PINE NUTS (MAAOUDEH JAJ MIH-CHI)
8-10 servings
Ingredients
1 medium chicken
¼ cup of washed rice
1 gizzard
2 tablespoons of raw pine nuts
6 tablespoons of oil
1 shallow tablespoon + ½ teaspoon of salt
1 shallow teaspoon of Allspice pepper
1 can of Arabian truffles (Kimeh) (optional)
1 tablespoon of oil to sauté the truffles
Preparation
Wash the chicken well and salt it a little on the outside and inside. Separately, chop the gizzard into small cubes and fry them in a small pan with 1 tablespoon of oil. Add the pine nuts to the stir-fry and at the end add the rice, season with ½ shallow teaspoon of salt and ½ shallow teaspoon of Allspice pepper. Let the mixture cool and stuff the inside of the bird with it. Tie the legs of the chicken with a string suitable for cooking. Heat 5 tablespoons of oil in a non-stick pan and fry the chicken on all sides until brown, then cover with hot water. Add 1 tablespoon of salt and ½ shallow teaspoon of Allspice pepper and cook over low heat. If you choose to use the Arabian truffles, wash them well and remove the skin with a sharp knife. Cut them into medium sized slices and fry in 1 tablespoon of oil. Only add the truffles to the chicken when the meat is tender and the rice is cooked, add a little more hot water if necessary. Let it simmer a little longer until the flavors are incorporated.
Variation: You can replace the truffles with potatoes or mushrooms.
CHEESE PUFF PASTRY (MUARRAK BIL JIBN)
3-4 puff pastries per person
Ingredients
½ kg of filo pastry cut into 7x7cm squares
3 whisked eggs
400g grated cheese (parmesan mixed with semi-cured cheese)
4 tablespoons of corn oil
1 egg for brushing
White sesame seeds
Preparation
Prepare the filling: Lightly whisk the eggs with a fork and mix with the grated cheese to form a very dry filling. If necessary, add more cheese, until the filling is very dry and set aside. Next, put the oil in a shallow dish. For each puff pastry, gather four squares of filo pastry and place them on a board, grease them with oil, top and bottom, using your fingers or a kitchen brush. Place a teaspoon of the filling on top of the already greased dough sheets and close them to forming a triangle. Arrange the triangles on a greased aluminum baking sheet, brush with the whisked egg and sprinkle the sesame seeds on top. Bake on medium temperature in the oven until golden brown. Serve hot immediately.
Tips
Buy filo dough in Arabic grocery stores. Order one day in advance and have them cut to size.
Variations
Vary the filling of the puff pastry with sauteed ground beef with onions and fried pine nuts, or sauteed mushrooms, eggplant, spinach with cheese, or other filling of your choice.
DRIED CURDS (LABNEH)
4-5 servings
Ingredients
1 portion of fresh curd (laban)
Salt to taste
Whole fresh mint leaves
Olive oil to taste
Preparation
Prepare the fresh curd (Laban) . Once it’s ready, stir well and pour the curd over a clean cotton cloth laid out on a sieve. Let the whey drain overnight. It will become dry and hard.
The next day, remove the curds, put them in a food processor, and season with salt. If the curd is too dry, add 1 tablespoon of water and blend again until it is smooth. If you want a softer consistency, add more water, always little by little. Refrigerate until serving time.
In the serving dish, spread a 2 cm layer of curd and drizzle with Olive oil. Garnish with whole fresh mint leaves.
RICE WITH LENTILS
5-6 servings
Ingredients
300 g of picked and washed lentils
300 g of washed and drained rice
1 shallow tablespoon of salt
1 medium onion, chopped
3 tablespoons + ½ teaspoon of oil
2 large onions to garnish
Preparation
In a pan, heat 3 tablespoons of oil and fry the chopped onion until brown. Add the lentils and add 3 cups of water. Cover and cook until al dente (the cooking will finish later with the rice). Add the rice, season with salt, and cook on low heat until the water dries out and the rice is cooked and loose. Stir from time to time to incorporate the rice into the lentils. Check the rice and add a little more boiling water if necessary.
Cut the onions in half-moons and fry them, little by little, in ½ teaspoon of oil until they are very golden brown. Drain on absorbent paper and set aside. Transfer the rice to a serving dish and finish with the fried onions.
This dish is usually served cold, accompanied by fresh curd with dried mint and chopped cucumber.
FRESH CURDS (LABAN)
8-10 servings
Ingredients
½ cup of natural, whole or skimmed yogurt
2 liters of whole or skim milk
Salt to taste (optional)
2 teaspoons of crushed dried mint (optional)
1 crushed garlic clove (optional)
2 peeled and seedless cucumbers cut into cubes (optional)
Preparation
Place the milk in a pot and boil it. Remove from the heat and let it warm up to a temperature of about 45º. If you don’t have a thermometer, proceed as follows: place your finger (clean) in the milk and count to ten. If you can stand the temperature, this will be the ideal point for making the curd.
Separately, dilute the yogurt in some of the warm milk and return to the pot. Stir it well. Cover and wrap with a thick cloth to keep it warm or put it in an oven and turn it off. Leave it to stand overnight, without stirring, to allow the milk to curdle. Store in refrigerator, before consuming.
Finishing (optional)
Mix to the fresh curd, the salt, crumbled dried mint, crushed garlic and diced cucumbers and store in the refrigerator. Serve in individual bowls.
Tip
To dry the mint: Wash the leaves and spread them out on a cloth and let them dry in the sun until they become brittle. Rub the dried leaves between your palms, reducing them to powder. Store in a clean, dry glass container.
MEAT AND PEA STEW
5-6 servings
Ingredients
½ kg of beef shank cut into large pieces
4 tablespoons of oil
1 small onion, finely chopped
½ kg fresh shelled or frozen peas
1 small carrot cut into small cubes (optional)
1 shallow tablespoon of salt
½ teaspoon of Allspice pepper
1 tablespoon of tomato paste (optional)
Preparation
In a pressure cooker without the lid, heat the oil and fry the pieces of meat together with the raw chopped onion until golden brown. Cover with hot water and season with salt and pepper. Cover the pot and cook under pressure until the meat is very tender. Carefully remove the pressure and add the peas and carrots. If you want, add tomato paste at this time. Cook on low heat, with the pot covered but without pressure, until the vegetables are softened. Serve with rice and pastina.
Variation
You can replace the peas with shredded green beans, fresh shelled string beans, or fresh string beans.
RICE WITH FAVA BEANS (RIZ BIL FOUL )
5-6 servings
Ingredients
½ kg of fresh, peeled or thawed fava beans
1 sprig of chopped cilantro
3 cloves of crushed garlic
1 cup of washed and drained rice
3 cups of boiling water
3 tablespoons of oil
1 shallow tablespoon of salt
Preparation
In a large pot, sauté the garlic without letting it turn brown. Add the cilantro and sauté a little more. Add the fava beans and the salt. Let it simmer some more on low heat and add the boiling water. Cook the fava beans until tender and before adding the rice, check the amount of water in the pan and calculate the equivalent of 2 cups of this water for 1 cup of rice. Remove the excess water if necessary, so that the rice does not get soggy. Mix the broad beans well with the rice. Lower the heat and simmer, stirring occasionally. Add a little boiling water if necessary. The rice should still be loose after it is cooked. Serve cold with fresh curd. (laban)
VEGETABLE SOUP
5-6 servings
Ingredients
½ kg of beef shank
1 bone with marrow (optional)
2 potatoes
2 carrots
3 zucchini
1 tomato
1 stalk of celery
Salt to taste
Preparation
Place the meat, bone, and salt in the pressure cooker without the lid, and cover with plenty of water. Bring to the boil, skimming off the dark foam that will gather on the surface. When no more foam forms, cover the pot and cook under pressure for one hour, or until the meat is tender. Let it cool down and carefully open the cooker. Add the diced vegetables, correct the salt and cook without pressure until the vegetables are softened. To thicken the soup, remove two ladles and blend them in a blender, then return them to the pot. The soup is ready to be served.
Variation
You can use other vegetables of your choice that are not available in Lebanon, such as chayote and cassava.
This dish can be served on a deep plate with some pre-cooked angel hair pasta.
FILO DOUGH WITH BRAIN
10-15 portions
Ingredients
1 cooked brain
250g filo dough cut into 10×10 cm squares
Salt to taste
Corn oil for greasing the dough
Corn oil for frying
Preparation
Prepare the brain following the recipe for Brain Salad. Finely chop the cold cooked brain and season with salt. In a dish, put 2 to 3 tablespoons of oil and grease with your fingers every two sheets of filo dough spread out on a board, on both sides. Place some of the chopped and seasoned brain in a row 1 cm from the edge, fold the pastry edge over the filling, then fold in the sides and roll up into rolls. When everything is ready, fry in very hot oil until they are pink. Drain and serve hot as an appetizer with slices of Sicilian lemon.
KALSONESS (Cheese ravioli with eggs)
4-5 servings
Ingredients
1 ½ cups of flour
1 egg
½ teaspoon of salt
Water, enough to make a binding
Filling
300 g grated cheese (you can mix parmesan with semi-cured cheese)
2 eggs
Salt to taste
Finishing
1 liter of boiling water
1 shallow tablespoon of salt
100 g butter
Grated cheese for garnish
Preparation
For the pasta dough: In a bowl, mix the egg, salt, and flour and gradually add cold water until you get a smooth dough.
For the filling: Mix the cheese with the lightly whisked eggs and salt until you get a dry mixture.
Preparation: Sprinkle flour over a flat surface and roll out the dough into a very thin thickness with a rolling pin. With the rim of a medium-sized glass, cut the dough into circles and separate them. Fill the dough circles with the cheese mixture and close by joining and pinching the edges into a half-moon shape. Then place the kalsoness on a dry cloth to prevent sticking. Repeat the operation until all the pasta is finished, always adding flour before opening the dough. In a deep pot, boil the salted water and cook the dough in six pieces each, removing them carefully with a skimmer when they are floating on the surface and putting them in a colander. Place the cooked kalsoness in layers in a baking dish, alternating with pieces of butter, and finish by sprinkling the grated cheese on top. Bake at a medium temperature in the oven and remove when the cheese is toasted. Serve hot.
HAMOD (POTATOE SOUP)
8-10 servings
Ingredients
½ kg of potatoes, peeled and cut into small cubes
3 stalks of celery, washed and roughly chopped
4 tablespoons of corn oil
3 cloves of crushed garlic
½ cup of finely chopped parsley
Juice of 3 limes
1 teaspoon of sugar
1 tablespoon of salt
1 liter of hot water
Preparation
In a pan, heat the oil, add the garlic and the parsley and sauté quickly, without letting the garlic turn brown. Add the water, potatoes, celery, and salt and bring to a boil. Only then add the lime juice and the sugar. Boil until the potatoes are cooked, and the stock has reduced a little, but still has the consistency of a soup. Serve in a deep dish over white rice or rice with angel hair noodles (see recipe). This broth can be served either cold or hot.
Variation: Small dumplings of raw ground beef seasoned only with salt and Allspice pepper can be placed in the stock. This version is to be served hot.
BAKED KIBBEH
10-15 servings
Ingredients
500g beef (cleaned topside), ground twice
500g wheat for kibbeh, washed and drained
1 tablespoon of corn oil
½ teaspoon of Allspice pepper
1 shallow tablespoon of salt
1 tablespoon of wheat flour
peeled pine nuts or almonds to garnish
Filling
500g beef (cleaned topside), ground 2 times
1 onion, finely chopped
2 teaspoons of salt
1 shallow teaspoon of Allspice pepper
½ teaspoon of cinnamon powder
2 tablespoons of corn oil
Pine nuts, fried in oil
Preparation
For the dough: Wash the wheat in a bowl several times with water and soak it in clean water for half an hour. Drain and squeeze the wheat well, put it in a bowl, add and mix very well the rest of the ingredients, until you have a uniform dough. Grind in the food processor in small amounts to have a smooth and workable dough. Set aside.
For the filling: Fry the onion in the oil until brown. Add the meat and sauté, loosening the lumps formed with a fork. Season with salt, Allspice pepper, cinnamon powder, and let it simmer just until it changes color, without frying. The filling should remain moist. Remove from the heat, let it cool, and add the pine nuts previously fried in a little oil.
To make the kibbeh: grease the bottom of an aluminum baking pan with a tablespoon of oil and place half of the kibbeh dough, pressing it with the palm of the hand in a 1 cm thick layer. Spread the filling on top, then, with hands moistened with water, take handfuls of the remaining dough, knead and form disks and place on top of the filling. Squeeze each piece with the palm of your hand, incorporating it into the rest. Repeat this process until you cover the entire kibbeh. With a knife, make a square of the raw dough and in the center of each square place a raw pine nut or raw almond. Bake in the oven at medium heat for about 45 minutes. Serve with lemon wedges, Tahini sauce and Fattoush salad.
MATZAH KIBBEH (FOR PESACH)
6 servings (3 to 4 servings per person)
Kibbeh dough
3 cups of matzah flour
½ shallow teaspoon of salt
½ shallow teaspoon Allspice pepper
½ shallow teaspoon of cinnamon
Enough cold water for binding
Filling
½ kg beef (cleaned topside) ground 2 times
1 small onion, finely chopped
2 tablespoons of oil
½ shallow teaspoon of salt
½ shallow teaspoon of Allspice pepper
Preparation
For the filling: in a pan, heat the oil, fry the onion until brown and add the meat, fry it lightly, stirring with a fork until it falls apart. Add the salt and pepper and stir again until it is well incorporated into the meat. Do not let it dry out and turn off as soon as the meat loses its red color. Let it cool.
For the dough: mix the dry ingredients together and add water little by little until it forms a smooth, workable dough. Cut out a walnut-sized ball of dough and shape it around your index finger, smearing it with a little oil so that it doesn’t stick. Press and rotate the index finger against the palm of your hand, thinning the dough and forming a hollow space for filling. Fill with the seasoned ground beef and close. It is ready for frying. Serve with lemon slices.
You can prepare this kibbeh recipe in advance and freeze it, yet the meat used must be fresh. You cannot refreeze meat that has been thawed.
TAHINI SAUCE
4-6 servings
Ingredients:
4 tablespoons of tahini (Lebanese sesame paste)
½ cup of cold water
½ teaspoon of salt
Juice of 1 lime
Parsley to garnish
Preparation:
In a food processor, put the water first and then the tahini, salt, and lime juice and blend. It should have the consistency of a thick sauce. garnish with chopped parsley.
TABBOULEH (PARSLEY, MINT AND TOMATO SALAD)
6-8 servings
Ingredients
1 sprig of parsley
½ sprig of mint
3 scallion stalks (green and white parts)
4 ripe, firm red tomatoes
1 cup of wheat for kibbeh
½ teaspoon of salt
Juice of 1 ½ limes
4-5 tablespoons of olive oil
6-8 romaine lettuce leaves to garnish
Preparation
Remove the mint leaves and parsley from the stems and wash well. Drain and dry. Mix all the leaves together and chop them finely. Do not chop the leaves separately or the mint will turn black and bitter. Finely chop the scallions, including the white part. Wash the wheat for kibbeh and soak it in cold water for 15 minutes, drain and squeeze it between your hands to remove the excess water. In a bowl, put all the chopped ingredients, the wheat and the tomato chopped into small cubes without seeds. Mix everything together and season with salt, lime juice and olive oil, adjusting the seasoning to taste.
Lebanese tabbouleh does not include cucumber, radish or lettuce mixed in. Serve the tabbouleh with romaine lettuce leaves.
POTATO SALAD WITH EGGS
6-8 servings
Ingredients
3 large potatoes
3 eggs
Juice of 1 ½ limes
2 tablespoons of olive oil
Salt to taste
Preparation
Cook the potatoes in their skin and the eggs in a pot of plenty of water. Remove when cooked. Peel and cut into medium-sized cubes. While it is still warm, season the diced potatoes and eggs with the salt, lime juice, and olive oil.
TOMATO, CUCUMBER AND MINT SALAD WITH TOASTED FLATBREAD (FATTOUSH)
6-8 servings
Ingredients
¼ bunch parsley, leaves only
¼ bunch of mint, leaves only
4 scallion stalks, thinly sliced (white and green part)
2 teaspoons of sumac
3 ripe tomatoes cut into medium-sized cubes
2 cucumbers peeled and cut into medium-sized cubes
2 flatbreads with open leaves, toasted and broken into pieces
4 tablespoons of lime juice
4 tablespoons of olive oil
Salt to taste
Preparation
Chop the parsley and mint together (so that the mint keeps its color and does not turn dark).
Before serving, mix together the tomatoes, green onion, cucumber and herbs. Add the toasted bread pieces only at serving time, so they don’t soften. Season with salt, lime, olive oil and sumac, stirring well to incorporate the seasonings.
BASBOUSSA OR NAMOURA (SEMOLINA CAKE)
10-12 servings
Ingredients
4 cups of semolina
1 ½ cups of sugar
¾ cup of cold milk
200g of unsalted margarine
½ teaspoon of vanilla sugar or a few drops of vanilla extract
½ teaspoon of orange blossom water
2 cups of sugar syrup prepared in advance
20 whole peeled almonds
Sugar syrup:
2 cups of sugar
3 cups of cold water
Juice of ½ lime
½ teaspoon of orange blossom water
Preparation
For the sugar syrup: Put the sugar and water in a pot with the orange blossom water, dilute well, and put on high heat to boil. When it comes to a boil, add the lime juice, and simmer over high heat until it has reduced by half. Remove from heat and let it cool before using.
For the cake: mix the semolina, sugar, milk, margarine, vanilla and orange blossom water until you have a smooth but soft dough. Pour into a rectangular baking pan and flatten the surface. Lightly square it with a knife, without cutting all the way to the bottom. Place an almond in each square and bake in a medium oven heat at 250° Celsius, until the surface is golden, and the cake is baked. Remove from the oven, and while still hot, spread the sugar syrup on top and finish cutting the cake. Remove from the baking pan only when it’s cold.
TURMERIC CAKE (SFOUF)
10-12 servings
Ingredients
2 ½ cups of wheat flour
1 ½ cups of sugar
½ teaspoon of baking powder
½ tablespoon of turmeric
½ cup of corn oil
1 tablespoon orange blossom water
¾ cup of cold water
1 handful of raw pine nuts to garnish
2 tablespoons of tahini (sesame paste)
Preparation
Combine the dry ingredients, add the oil and water, and mix well until everything is integrated, forming a soft dough. Grease the bottom of a rectangular aluminum baking pan with the sesame sauce and pour the batter on top. Flatten with a spoon and bake at 250° Celsius for 10 minutes. Remove from the oven and with a knife, make squares in the still raw cake, and place a pine nut in the center of each square. Return the baking sheet to the oven for another half hour or until dry. Remove and cut the cake, still warm, following the squares and let it cool before removing. Store the cake squares in a covered box. Serve with coffee or tea.
It is essential to grease the bottom of the baking pan with sesame paste, otherwise the cake will stick to the bottom.
RICE PUDDING WITH MISK ( Riz bil Haleeb)
8-10 servings
Ingredients
1 cup of raw rice, washed and drained
2 liters of whole milk
1 cup of sugar
2 grains of ground miski
1 teaspoon of orange blossom water (or rose water)
50 g of unsalted butter
Ground pistachios and rose petals in syrup to garnish
Preparation
Cook the rice in 1 liter of milk with the orange blossom water and the misk, stirring constantly. Gradually add the other liter of already boiled, hot milk and continue stirring. When the mixture thickens, add the sugar and mix well for a few more minutes. Turn off the heat and add the butter, incorporating it into the rice. The mixture should not be dry, because it will still thicken when it cools down. Serve the rice pudding cold and garnish with crushed pistachios and rose petal jelly on top.
If you want it to be sweeter, serve it with a sugar syrup.
AWWAMEH
10-15 servings
Ingredients
3 cups of wheat flour
1 ½ cups of cold milk
1 ½ cups of water
2 cubes of bread yeast
½ liter of oil
1 cup of sugar syrup (see Basboussa recipe)
Preparation
Mix all ingredients in a blender until a soft, smooth paste is obtained (similar to pancake batter). Let it rest for an hour. Before using, mix the batter well with a spoon.
In a small, deep pan heat the oil to fry the awwameh balls. When the oil is very hot, add a small spoonful of the batter at a time and fry until golden brown. Remove the balls and let them drain on kitchen paper and then, while still hot, place them in a bowl with the cold sugar syrup previously prepared. The awwameh should be covered and soaked in syrup. Serve immediately.
TAMRIYEH
8-10 servings
Ingredients
Dough
2 cups of wheat flour
Water for binding
1 tablespoon of oil
½ cup of oil to rest the dough
Filling
4 tablespoons of semolina
½ liter of milk
3 tablespoons of sugar
1 teaspoon of orange blossom water
Finishing
1 liter of oil for frying
icing sugar to garnish
Preparation
For the dough: mix the flour with the oil and water enough to form a smooth, even dough. Separate the Dough into apple-sized balls and let them rest in a bowl with ½ cup of oil covering them.
For the filling: In a saucepan, heat the milk with the semolina, sugar, and orange blossom water, stirring until it thickens and becomes a porridge. Pour into a rectangular glass baking pan and let it cool. The porridge will harden when it cools, then cut into medium-size squares. On a large marble surface, open each dough ball with your hands, stretching it as much as possible with the help of the oil in which it was soaked. Place in the center of the dough a square of the cold porridge and gently fold the edges inward covering the filling but leaving space so as to have a fluffy square. This pastry should be made one by one. In a large and deep-frying pan, heat the oil well and gently place the square and let it fry evenly, like a large fritter that floats in the oil, but without turning over. Remove when golden brown and sprinkle icing sugar on top. Serve immediately.
PISTACHIO KARABIJ
4 servings per person
Ingredients
1 cup of wheat flour
2 cups of semolina
250g of unsalted butter at room temperature
1 cup of orange blossom water
Filling
300g of ground and shelled pistachios
100g of ground and shelled almonds
2 tablespoons of sugar
1 tablespoon of orange blossom water
Natef (marshmallow)
2 cups of sugar
1 glass of water
1 teaspoon of lime juice
½ teaspoon of orange blossom water
3 egg whites
Preparation
For the dough: mix the flour, semolina and butter in a bowl and knead until all ingredients are incorporated. Add the orange blossom water and knead again, obtaining a smooth and workable dough.
For the filling: mix all the ingredients for the filling in a small bowl.
Preparation: take some dough and roll it into a little ball about the size of a walnut and, with your index finger, poke a hole in it, rotating your finger to thin the Dough, until it is shaped like a hollow kibbeh. Fill with a little of the pistachio and almond mixture, close the end and shape it again, stretching it into the shape of a finger. Bake the cookies at medium heat (150° Celsius) until the bottom is golden brown.
For the natef (marshmallow): boil the water with the sugar and orange blossom water. Add the lime juice and boil until it thickens. Let it cool a little. Meanwhile, beat the egg whites until stiff, and pour the warm sugar syrup over them, always whisking, until it forms a marshmallow or natef. This cream can be prepared in advance and stored in a closed container in the refrigerator for a week. Serve the karabijes topped with the natef and garnished with crushed pistachios.
DATE MA’AMOUL (MAAMOUL BIL TAMER)
3-4 servings per person
Ingredients
3 cups of wheat flour
250g of unsalted butter at room temperature
1 cup of orange blossom water
Filling
500g of pitted dates
Finishing
Powdered sugar
Preparation
For the filling: put the dates through a meat grinder, forming a consistent paste. Grease your hands with a little oil and make small balls the size of a cherry tomato. Set aside.
For the dough: knead the butter and flour well until you get a mixture of thick crumbs. Add the orange blossom water and make the dough until it is even.
Preparation: separate a walnut-sized ball of dough and knead it well with your hands again. Shape each ma’amoul as follows: roll the dough around your index finger in the palm of your hand, forming a hollow space for the filling. Fill with a small ball of date and make a round shape. When it’s time to close it, be careful not to press too hard and break the dough, exposing the filling. Then sprinkle some flour lightly in the wooden mold for ma’amoul, and place the filled dough in it, pressing to give it the shape. Turn the mold upside down and, with a hard blow on the table, remove the ma’amouls from their mold and transfer them to a baking sheet. Place the ma’amouls in a preheated oven at medium heat (150° Celsius) and bake until they are firm and slightly golden on the bottom. It is preferable that they do not turn brown on top. Remove from the oven and cool.
Finishing : sprinkle plenty of powdered sugar on top of the ma’amouls before serving.
Note: You can find the wooden mold in stores that specialize in Arabic Ingredients.
DRIED APRICOT JAM (KHOSHAF BIL MISHMISH )
6 -8 servings
Ingredients
½ kg dried apricots (sweet)
250g (½ package) of chopped amardin (dried apricot paste)
½ teaspoon of sugar (or more if desired)
1 cup of peeled almonds
¼ cup of pine nuts
½ cup of peeled pistachios
1 tablespoon of orange blossom water or rose water
Preparation
This recipe should be prepared 2 days in advance.
Soak the apricots and the apricot paste in 2 times their volume of cold water two days in advance, until the amardin is softened and the apricots become stewed into a jam. After the two days, stir this mixture, incorporating the amardin into the water and put it aside in the refrigerator.
One day before serving, soak the peeled almonds, pistachios and pine nuts in cold water, in separate jars, and set aside in the refrigerator.
Finishing: mix the sugar in the jam formed by the apricots and apricot paste and add the pistachios, pine nuts and almonds. Add the orange blossom water or rose water. Mix well and serve chilled in small bowls.
ATAYEF
3-4 servings per person
Ingredients
3 cups of wheat flour
1 ½ cups cold milk
1 ½ cups of water
30g of bread yeast
Filling 1 – walnuts
400g ground walnuts
2 tablespoons of sugar
½ shallow teaspoon of orange blossom water
½ shallow teaspoon of cinnamon
Filling 2 – ricotta
½ kg special fresh ricotta cheese
2 tablespoons of sugar
3 tablespoons of fresh cream
100 g of peeled and finely ground pistachios
Rose jelly to garnish (optional)
Preparation
For the dough: beat all ingredients in a blender until you get a soft and smooth batter (like pancake batter) and let it rest for one hour. It will double in size because of the yeast. Before using, mix the dough well with a wooden spoon. Heat an iron griddle, or a flat non-stick frying pan. Grease it with a little oil, wiping off the excess with a paper towel. The iron or the frying pan must be very hot before you start making the pancakes. Do not spread the mixture too much, it will expand and take the shape of a circle by itself. Bake on one side only, and do not move the pancake. Bubbles will form on the surface, which will burst. The pancake is ready when there are no more white dots of raw batter. It is baked on one side and white on the other. Remove from griddle or pan and place on a dry cloth. Let it cool before filling.
Filling 1 – walnuts: mix all the dry ingredients together and then add the orange blossom water. Fill the pancakes on the white side with a teaspoon of this mixture. Then fold in half, closing and pinching the edges with your fingers to form a half moon.
Filling 2 – ricotta: mix the special ricotta with the sugar and cream and knead with a fork until smooth. In case of making ricotta atayefs, make the pancakes small. To fill them, first join with your fingers only one side of the pancake, leaving an open space on the other side. Then fill it with a tablespoon of the ricotta mixture, leaving it exposed. Sprinkle the ground pistachios and a teaspoon of rose jam on top of the filling.
When serving, serve with sugar syrup for both the walnut and ricotta atayefs.
Note: The ricotta used in the atayefs can be found in large supermarkets in the dairy section, sold by weight, usually stored in a can. It has the consistency of tofu.
FATAYER (SPINACH TRIANGLES)
3-4 servings per person
Ingredients
3 cups of wheat flour
1 cup of vegetable oil
1 cup of water
15g of bread yeast
½ teaspoon of salt
Filling
1 bunch of spinach
½ medium onion, finely chopped
Juice of ½ lime
1 shallow tablespoon of salt
3 tablespoons of vegetable oil
Preparation
For the filling: wash the spinach leaves several times (use only the leaves), let them drain and chop. Sprinkle with the salt and rub to shrivel, leaving for 15 minutes in a sieve to drain the water. Fry the onion until brown, add the drained spinach and sauté for 10 minutes or until the water has dried out. Place in a container to cool and add the lime juice. Set aside.
For the dough: mix the flour, oil, and salt in a bowl. Dissolve the yeast in the water and add to the flour mixture. Work the dough until it is smooth, adding more water if necessary and let it rest, covering the bowl with a cloth. Open the dough to a thickness of 1cm and cut into circles with the help of the rim of a glass. Place some of the filling in the middle of each circle and close into a triangle shape. To form the triangle, start by closing one end with your fingers and then fold the other side up to that end, forming two other ends. Close all the edges, pressing with your fingers. On a greased baking sheet, arrange the triangles and bake on a medium temperature (150° Celsius) until golden brown. Serve as part of a Mezze.
STUFFED ZUCCHINI WITH LEMON AND APRICOTS (KOUSA MAHSHI )
10-12 pieces
Ingredients
1 kg of small zucchini
Filling
½ kg of beef (topside or shank), ground twice
½ cup of washed and drained raw rice
1 teaspoon of salt
½ teaspoon of Allspice pepper
3-4 tablespoons of corn oil
Sauce
3 tablespoons of oil
3 tablespoons of sugar
Juice of 2 limes
200g of dried washed apricots
Salt to taste
Enough hot water to cover the zucchini
Preparation
Wash the zucchini one by one, remove the stem by cutting close to the tip, remove the dark skin from the other end. With the help of a core picker, hollow out the inside of the zucchini, taking care not to pierce the walls.
For the filling: mix all the ingredients for the filling in a bowl and start filling the zucchini without pressing too hard, so the zucchini doesn’t crack, leaving 1cm empty before the edge, in order to give room for the rice to grow.
Pour the stock oil into a pan, arrange the zucchini and sprinkle the sugar on top. Heat the oil and fry the zucchini, turning carefully, until golden brown and the sugar has caramelized. Arrange the apricots on top and cover with hot water and add the lime juice only when the water is boiling. Add the salt and simmer until the rice is cooked. Add more water if needed, but always boiling water. Simmer, leaving a little broth to reheat the vegetables when serving.
Note: You can substitute zucchini for tomatoes, peppers, or carrots. Another variation would be to add 3 tablespoons of tomato extract to the pan when adding the hot water for cooking. In both cases do not use the apricots.
SHEIKH EL MAHSHI (STUFFED EGGPLANTS WITH MEAT)
10-12 pieces
Ingredients
1 kg of small eggplants suitable for stuffing
½ kg ground beef (shank or topside)
½ teaspoon of Allspice pepper
1 medium onion, finely chopped
100g of pine nuts
3 tablespoons of sugar
Juice of 2 limes
1 shallow tablespoon of salt
6 tablespoons of vegetable oil
Preparation
Wash the eggplants and with the sharp point of a knife remove only the stem, leaving the head. Then trim off the green tips, leaving them looking like a hat. With the palm of your hand, roll the eggplant firmly on a surface, softening it, to facilitate the removal of the core. With a knife, cut the eggplant at the bottom, taking care to leave the tip attached. Remove the pulp from the eggplant.
Fry the pine nuts in a small pan with 1 tablespoon of oil until brown and remove. Add 2 tablespoons more oil and heat, fry the onion until brown and add the meat, sautéing until it is dark and loose without frying. Season with salt and Allspice pepper. Let it cool and stuff the eggplants to the brim, without pushing down the meat.
In a round aluminum baking pan, pour 3 tablespoons of oil and arrange the eggplants. Fry them over high heat on all sides until they are wilted, then lower the heat.
Separately, in a frying pan, heat the sugar and add two cups of hot water to dilute it. Then add the salt and stir. Add this mixture to the eggplants and add more hot water to cover, if necessary. When it boils add the lime juice, adjust the salt if necessary. Cover and simmer, reducing the liquid but retaining a little to warm the eggplants. Serve with the sauce on a plate, accompanied by Pita bread.
SPONGE CAKE
12-18 servings
Ingredients
6 eggs
1 ¼ cups of sugar
1 ½ cups of wheat flour
2 tablespoons of vegetable oil
Juice of ½ lime
1 teaspoon of vanilla extract
Preparation
Separate the egg whites from the yolks in two bowls. Whisk the egg white until stiff with a pinch of salt. Mix the egg yolks with the sugar, lemon juice, vanilla extract, and oil until the mixture doubles in volume and becomes light. Pour the egg yolk mixture on top of the egg whites and add the flour. Incorporate everything, stirring gently, with a large spoon (do not mix with a blender). Put the dough in a form greased with oil and sprinkled with flour and bake at a medium heat (150° Celsius), for about 1 hour, without opening the oven. Remove from oven and let cool before removing from mold.
CHICKEN STEW WITH CHICKPEAS (YAKHNI)
10 servings
Ingredients
1 medium-sized chicken, cleaned and cut at the joints
300g of chickpeas
1 shallow tablespoon of salt
Preparation
Soak the chickpeas the day before and peel them the next day.
In a large pot, cover the chicken pieces with plenty of water, add salt, and bring to a boil, skimming off the foam that will form on the surface. Add the chickpeas to the chicken and cook until softened. It should have the consistency of a soup. Serve hot with white rice or rice with pastina.
CHICKEN STEW WITH GOUND PINE NUTS (Shrihah)
10 servings
Ingredients
1 medium-sized chicken, cleaned and cut at the joints
300g of pine nuts
2 sprigs of celery
3 tablespoons of vegetable oil
2 cloves garlic, crushed
2 tablespoons of chopped parsley
Juice of 2 large limes
1 shallow tablespoon of salt
Preparation
Place the chicken pieces in a large pot, cover with plenty of water, add salt, and bring to a boil. Remove the foam that forms on the surface with a skimmer. Wash the celery, cut it into large pieces and add it to the chicken. In a frying pan with oil, sauté the garlic and the parsley, without letting them become brown, and add to the large pan. Take a cup of the chicken stock and mix with 200g of pine nuts in a blender and return this mixture to the pan. Then add the remaining whole pine nuts. Bring to a boil and add the lime juice. Cook over low heat until the chicken is softened. It should have the consistency of a soup. Serve with white rice or rice with pastina.
HAROSSET (BLACK RAISIN AND DATE JAM)
10-15 servings
Ingredients
½ kg black, seedless raisins
250g dried pitted dates
250g of sugar
Juice of 1 lime
Ground walnuts to garnish
Preparation
The day before, soak the raisins, washing them well and removing the stems if any. The next day, check the dates, one by one, to make sure they are pitted and soak them in cold water for 15 minutes. Drain the dates and raisins and blend. In a food processor, grind them into small servings, making a paste. Place this paste in a double-layer saucepan, add the sugar, and stir well to incorporate. Bring to a boil over high heat, stirring constantly. When it is boiling, add the lime juice. Lower the heat and stir occasionally so it does not stick to the bottom. Be careful because the mixture will spill out of the pan. Remove from heat when the jam is dry and let it cool. After it has cooled, place the jam in a glass with a lid and store in the refrigerator. Serve with the ground walnuts on top.
ISMALLIYEH
15-20 servings
Ingredients
½ kg of knafeh dough
250g of melted butter
50g of vegetable oil
Filling
2 ½ cups of milk
4 tablespoons of sugar
5-6 tablespoons of cornstarch
½ cup of water
1 teaspoon of orange blossom water
350g of whipping cream
1 cup of sugar syrup
Crushed pistachios to garnish
Preparation
The day before, order knafeh dough from an Arabian produce store. It is a raw dough that has the appearance of thin white noodles. Store it in the refrigerator wrapped in a damp cloth until it’s time to use it.
For the filling: in a pan, mix the milk, corn starch diluted in water and the sugar, stirring constantly until it thickens. Let it cool a little. Add the whipping cream and, with a large spoon, mix well. Separately, melt the butter and add the oil. In a bowl, shred the dough strands, leaving them loose and gradually add spoonfuls of the butter and oil mixture, until all is incorporated. In an aluminum baking pan (round or rectangular), place half of the dough, loosening it even more. Place the filling on top evenly and finish with the rest of the dough. Bake at a low temperature (100° Celsius) so that it will be baked slowly. When well baked, remove from the oven and drizzle with the sugar syrup. Remove from the baking pan, it is still hot, and sprinkle with crushed pistachios. Serve with more syrup, if desired.
ALMOND MA’AMOUL (MA’AMOUL BIL LAWZA)
3-4 servings per person
Ingredients
3 cups of wheat flour
250g of unsalted butter at room temperature
1 cup of orange blossom water
Filling
400g of peeled and ground almonds
2 tablespoons of sugar
1 teaspoon of orange blossom water
Finishing
Powdered sugar
Preparation
For the filling: the day before: place the almonds, previously washed, in a pan of boiling water for 5 minutes. Remove, rinse in cold water and peel immediately. Let them dry on a clean cloth until the next day. When the almonds are very dry, grind them and mix them with sugar and orange blossom water.
For the dough: knead the butter and flour well until you get a thick mixture. Add the orange blossom water and work the dough until it is smooth.
Preparation: separate a walnut-sized ball of dough and knead it well with your hands again. Shape each ma’amoul (cookie) as follows: roll the dough around your index finger in the palm of your hand, forming a hollow space for filling. Fill with a teaspoon of the almond mixture and give it a round shape. When it’s time to close it, be careful not to press too hard and break the dough by exposing the filling, pressing to give the shape. To differentiate the almond ma’amoul from the date ma’amoul, you usually “embroider” the filled cookie, using a special device, similar to tweezers. Otherwise, you can use a wooden mold with a different design than the date ma’amoul. Place the ma’amouls in a preheated oven at medium heat (150° Celsius) and bake until they are firm and slightly browned on the bottom. It is preferable not to brown on top. Remove from the oven and let them cool down.
Finishing: sprinkle plenty of powdered sugar on top of the ma’amouls before serving.
TREYYA (PASTA PIE WITH CHICKEN)
8-10 servings
Ingredients
1 chicken cut at the joints
4-5 tablespoons of oil
1 shallow tablespoon of salt
½ shallow teaspoon of Allspice pepper
½ shallow teaspoon of cinnamon powder
1 package of thick spaghetti noodles
1 packet fusilli noodles
2 tablespoons of vegetable oil
Preparation
In a large non-stick pan, heat the oil and when hot place the chicken pieces, four at a time, frying them on both sides until brown. Cover with hot water, add salt and pepper and cook over low heat until softened. Remove the chicken and reserve the stock for later use.
Separately, cook the spaghetti and fusilli in separate pans, leaving them al dente, as the pasta will finish cooking at the end of preparation. Drain and season each pasta separately with a tablespoon of oil, salt, pepper and cinnamon powder and mix well with your hands.
Assembly: in the bottom of a non-stick pan, place the fusilli noodles, place the chicken pieces on top and finish with the spaghetti noodles. Cover with a shallow plate that can fit inside the pan and press down to make the dough firm. Place the pan over a high heat to toast the bottom. When it is crackling, add two ladles of the chicken stock. Bring to a simmer and cook for an hour, drizzling in more stock from time to time. Remove from the heat and carefully remove the shallow dish and turn the contents of the pan directly onto the serving platter. The appearance will be that of a noodle cake with the chicken pieces in the middle. Serve immediately, or when serving later, heat the noodles with another ladle of stock.
CAULIFLOWER MEDYASS (Medyass zahrah)
6-8 servings
Ingredients
1 medium cauliflower
1 egg, lightly whisked
4 tablespoons of oil
Filling
½ kg ground beef (shank or topside)
2 eggs
4 slices of bread
1 shallow teaspoon of salt
½ shallow teaspoon of Allspice pepper
Sauce
2 tablespoons of sugar
Juice of 2 limes
2-3 cups of boiling water
1 shallow tablespoon of salt
Preparation
Separate the cauliflower heads, soak in water and vinegar for half an hour. Wash well under running water and cook the cauliflower al dente in a large pot of water. Remove and let cool in colander.
For the filling: mix the meat, eggs, breadcrumbs, salt and Allspice pepper in a bowl. Mix well until all ingredients are incorporated. Stuff the cauliflower heads with this mixture, sticking the meat to the side.
Preparation: heat the oil in a frying pan, coat each head of cauliflower, meat side down, in the whisked egg, and fry only this side until golden brown. Remove carefully and arrange in a round aluminum baking pan with a lid or in a wide pan. The heads should not overlap but should be arranged in a single layer. In another pan, put the sugar to caramelize and when golden brown add the boiling water and let it dissolve. Add the lime juice and the salt. Pour this syrup over the cauliflowers and cover them. Let it simmer, adding more hot water, if necessary, until the cauliflowers are soft and with little broth. Serve with rice or flatbread.
MISHMISHYA (MEAT STEW WITH FRESH APRICOTS)
8-10 servings
Ingredients
1kg of fresh apricots
½ kg ground beef (shank or topside)
3 tablespoons of sugar
1 shallow teaspoon of salt
½ shallow teaspoon of Allspice pepper
2 tablespoons of vegetable oil
Juice of 1 lime
Preparation
Sauté the meat in oil in a large pot and season with salt and pepper. Place the pitted apricots in the middle of the meat. Sprinkle the sugar on top and fry a little. Cover with boiling water and season with a little more salt, if necessary. Add the lime juice, cover and simmer until there is little broth left. Serve with rice.
ZUCCHINI OMELETTE WITH CHEESE
6-8 servings
Ingredients
4 medium zucchini
4 eggs
400g of grated parmesan cheese
50g of butter
1 teaspoon of salt
Preparation
Grate the zucchini on the grater, using the coarse side. Place in a sieve, add 1 teaspoon of salt and let it stand for about 15 minutes. Squeeze the zucchini with your hands to remove the water from them and put them in a bowl. Add 2 eggs and half of the cheese with a pinch of salt. Mix together and place in a glass baking dish. Separately, mix the other 2 eggs and the remaining grated cheese with a pinch of salt. Cover the zucchini with this mixture, place small pieces of butter on top and bake at medium heat (150° Celsius). Serve with cold yogurt (Laban) or yogurt with cucumber and dried mint.
FRIED EGG WITH SUMAC
1 egg per person
Ingredients
1 tablespoon of olive oil
1 egg
Juice of ½ lime
1 teaspoon of sumac
Salt to taste
Preparation
In a non-stick pan, heat the olive oil and fry the egg to the desired point. Add the lime juice, salt and sumac on top. Serve with Pita bread.
ZAATAR PIZZA ( Manakeesh bil zaatar)
5-6 pieces
Ingredients
½ kg regular bread dough
200g zaatar
½ cup of vegetable oil
Preparation
Separate the dough into pieces and with the help of a rolling pin, open into circles of the desired diameter. In a small bowl, mix the oil with the zaatar, incorporating it well. Spread small amounts of the mixture over the dough. With your fingertips, squeeze the dough well so it doesn’t puff up. Bake in a very hot oven, preferably in a pizza oven or in an oven that has heat sources both above and below. Remove when the dough is baked and serve hot, accompanied by tomato slices and fresh mint.
Variation: another option is the cheese pizza, Manakeesh bil-jibn. For this pizza follow the same preparation and replace the zaatar with grated parmesan type cheese mixed with oil. Serve with cucumbers, sliced tomatoes and olives.
Note: The recipe for the dough was not given because it is easier to buy it ready-made at the bakery, as it was in Lebanon.
SESAME BAGELS (KAEK)
3-4 servings per person
Ingredients
½ kg of wheat flour
½ tablespoon of fennel
½ cup of oil
1 teaspoon of salt
15g bread yeast
2 cups of warm water
Finishing
1 egg whipped with a pinch of salt
White sesame seeds
Preparation
Mix the flour, salt, oil, and fennel, previously washed and dried, in a large bowl. In a small bowl, put the yeast with 1 cup of warm water, dissolve well and pour over the flour mixture, add little by little the other cup of water until you get a very smooth and easy to handle dough. Cover with a cloth and let it rest for about an hour or until it doubles in volume. Work the dough again and separate it into small balls. Make a 6 to 7 cm long strand with each of the balls and join the ends together, giving the shape of a bagel. Place on a baking sheet, brush with beaten egg and sprinkle with sesame seeds. Let it rest for another fifteen minutes on the baking sheet and bake in a low temperature oven (100°C) for about an hour. The doughnuts should be golden brown and crispy. If necessary, bake some more or turn off the oven and let them cool inside. Store in a well-sealed container.
LAMB SAUSAGES WITH EGG
3-4 sausages per person
Ingredients
3-4 lamb sausages
1 egg per person
Juice of ½ lime
Salt to taste
Allspice pepper
1 tablespoon of oil
Preparation
In a non-stick frying pan, heat the oil and fry the sausages split down the middle. Spread the sausages to the edges of the pan and crack the egg in the middle. Season with salt and pepper. Allow to fry until desired point, then top with the lime juice. Bring to a boil and place directly on the plate. Serve hot, accompanied by Pita bread.
LAMB SAUSAGES
3-4 servings per person
Ingredients
1kg of cleaned and dehydrated lamb casings
½ kg ground lamb with its fat
½ kg of ground beef (topside)
1 cup of semolina
½ tablespoon of salt
1 tablespoon of Arabic pepper mix for sausages
50g raw pine nuts
Preparation
This preparation should be done without any interruptions, having all the ingredients at hand. The day before, leave the lamb casings soaking in cold water to puff up, making it possible to stuff them. In a large bowl, mix all the ingredients together and stuff the casings with the help of a funnel. The operation must be done quickly so that the semolina does not stew, making it difficult to stuff the casings. When the stuffing process is finished, you have a long manageable tube. Form the sausages by twisting each portion to the desired size. It is recommended to make small sausages. Then hang the sausage garlands up, preferably in the sun, and let them dry for several days. Then store in the refrigerator.
Note: Arabic pepper mix for sausage can be found in Arabic grocery stores.
QUICK ANGEL HAIR SOUP
4-5 servings
Ingredients
1 medium onion, finely chopped
2 cups of broken angel hair noodles
2 tablespoons of vegetable oil
2 tablespoons of tomato extract
1 liter of boiling water
Salt to taste
Allspice pepper
Parmesan cheese (optional)
Preparation
Heat the oil in a pan and fry the onion until brown, add the noodles and fry them until golden brown. Add the water, the tomato extract, the salt and the pepper. Bring to a boil and lower the heat, letting it cook slowly. Serve hot with grated cheese (optional) on top.
SAMBOUSSEK – SHORTCRUST PASTRY FILLED WITH CHEESE
3-4 servings per person
Ingredients
3 cups of wheat flour
½ cup of oil
100g of margarine
1 teaspoon of baking powder
½ cup of cold milk
Enough water for binding
Filling
3 eggs
300g of grated cheese (like Parmesan)
Finishing
1 egg for coating
White sesame seeds
Preparation
For the filling: Mix the eggs with the grated cheese so that it becomes a very dry mixture. Add more cheese if necessary.
For the dough: Mix the flour, salt, yeast, oil, and margarine in a bowl, in that order. Rub the mixture together, adding the milk little by little and water, if necessary, until it forms a smooth and even dough. Divide the dough in two and open one half at a time with the rolling pin to a thickness of 1 cm. With the help of a glass with a small diameter, cut circles into the dough, squeezing to separate them. Remove each circle of dough and add a teaspoon of the filling in the middle. Close by pinching the edges of the dough, forming a half-moon. Place the pastries on a baking sheet leaving a small space between them. Brush the surface of the pastries with whisked egg and sprinkle sesame seeds on top. Bake in the oven at a medium temperature (150° Celsius) until golden brown.
Variation: you can replace the cheese filling with sauteed ground beef, with fried pine nuts.
RIZ BI SHARIEH – RICE WITH VERMICELLI
6-8 servings
Ingredients
1 cup of washed and drained rice
2 tablespoons of vegetable oil
2 angel hair pasta nests
Salt to taste
2 cups of boiling water
Preparation
Heat the oil in a pan and, with your hand, break the noodle nest in the pan, fry until golden brown, add boiling water and salt. When boiling, add the rice, stir to incorporate the rice into the noodles and lower the heat. Cook until it becomes dry. While it is still hot, stir once more to loosen the rice and mix it with the noodles.
FILO PASTRY FILLED WITH ALMONDS
3-4 servings per person
Ingredients
½ kg of filo pastry dough cut into 8 cm squares
200g of unsalted butter
300g of peeled and ground almonds
3 tablespoons of sugar
2 teaspoons of orange blossom water
Powdered sugar to garnish
Preparation
Order the filo pastry dough already cut into 8 cm squares in advance from an Arabian products store.
For the filling: mix the ground almonds, sugar and orange blossom water in a bowl.
For the rolls: melt the butter and pour it into a deep dish. For each roll, add three to four squares of filo dough and place them on a board, greasing them with the melted butter, top and bottom, using your fingers or a kitchen brush. Place a teaspoon of the almond mixture one inch from the edge, in a row. Fold the one-inch edge over the filling, then fold the sides over. Finish by rolling the dough into a roll.
Arrange the rolls on an aluminum baking sheet and bake on low heat until golden brown. Remove from the oven and let them cool before sprinkling with powdered icing sugar.
Variation: You can replace the almonds with pistachios or walnuts, both ground.
OZNEI HAMAN
3-4 servings per person
Ingredients
200g of unsalted butter at room temperature
1 whisked egg
½ cup of sugar
½ teaspoon of vanilla extract
wheat flour as needed to bind
1 jar of black cherry jam or the flavor you prefer
1 whisked egg yolk
1 teaspoon of oil
Preparation
Mix the butter, sugar, vanilla extract and whisked egg in a bowl and stir well. Add the flour little by little until you get a smooth and even dough. Open the dough to a thickness of 1cm and cut it into circles with the help of the rim of a glass. Place a spoonful of jam in the middle of each circle and close it into a triangle shape. To form the triangle, start by closing one end with your fingers and then fold the other side up to this end, forming two other ends. Close all the ends, pinching them together with your fingers. On a baking sheet, arrange the triangles and brush them with the yolk mixed with the oil. Bake at medium heat (150° Celsius) until golden brown.
COCONUT CANDIES
3-4 servings per person
Ingredients
3 egg whites
1 pinch of salt
1 cup of sugar
250g dried grated coconut
1 teaspoon of orange blossom water
Whole pistachios to garnish
Preparation
Mix the egg whites with a pinch of salt in the blender, just enough to make the whites firm. Then add the sugar little by little and beat until it has the consistency of a marshmallow. Add the grated coconut and the orange blossom water and mix a little more until all the ingredients are incorporated. Grease an aluminum baking pan with a little oil and pour in small spoonful of the coconut mixture. Place a pistachio nut on top of each pastry and bake on medium heat (150° Celsius) until they turn pink. Let cool well before removing from the baking sheet. Store in a covered box until serving time.
Note: You may substitute the dried shredded coconut for fresh shredded coconut.