Lebanese Food Recipes

• 2-3 cups cooked diced chicken
• 1 pkg. Stove Top stuffing
• 1-2 ribs celery, diced or (can celery soup)
• 1 small container sour cream
• 1 can cream of chicken soup

Prepare stuffing mix according to directions, along with celery.  If possible use broth of chicken in place of water.  Remove from heat and add chicken, sour cream and soup to stuffing mix.  Pour into 13x9x2 inch pan.  Bake at 350 degrees for 45 minutes.

• 2 Cornish hens, split in half
• 3 cups rice, cooked
• 1 cup sliced mushrooms
• 1/4 cup parsley
• Oil for frying
• 1/2 cup flour
• 1 teaspoon salt
• 2 teaspoon paprika
• 1/4 cup water

Preheat oven to 325 degrees F.  Coat the hens with a mixture of the flour, the salt, and 1 teaspoon of paprika.  Fry them in moderately hot oil about 1 inch deep.  Turn to brown well. Remove the hens.  Drain off all but 2 tablespoons of the drippings.  Add the mushrooms and stir in the water as this simmers, after 1 minute, add the hot rice and the parsley.  Add the remaining teaspoon of paprika and toss the rice mixture slightly.  Put the rice mixture in a baking dish and place the hens on top.  Heat in the oven for 10 minutes.  

Serves 6:

• 2 lbs. chicken
• 2 onions
• 1/2 cup flour
• 1 medium-size can mushroom, chopped
• 1/2 cup butter
• 1/2 cup grated parmesan
• 1 puff pastry packet
• 1 egg yolk, beaten
• Clean,wash and cut the chicken into 4 pieces.  Place the chicken in asaucepan with one onion, 4 cups of water, one tablespoon salt and one teaspoon cinnamon.  Bring to the boil, then reduce the heat, cove and cook for 40 minutes.  Remove the chickenand set aside.  Bone, skin and cut the chicken into small pieces.  Wash and drain the chopped mushrooms.  Chop the remaining onion and saute in the butter until translucent.  Stir in the mushrooms ans seasoning.  Add the chicken pieces and let cook over low heat, stirring occasionally.  Add the flour to the above mixture and stir well. Stir in 2 cups of the chicken broth and cook for 5 more minutes.  Set aside to cool.  Roll out the puff pastry into a square of 1/4 cm thickness.  Grease the bottom of a round pan and sprinkle a little flour on it.  Place the rolled out dough onto the baking pan and pour the ckicken mixture in the middle of the dough.  Pull each corner of the square to the center of hte dough forming an envelope.  Brush the dough with the beaten egg mixture and bake in a preheated oven for 25 minutes.  Serve hot.

Serves 6:

• 3 lbs. chicken pieces, skinned
• 1 cup yogurt
• 1/2 cup butter
• 10 peppercorns
• 10 cardamon seeds
• 1 cinnamon stick
• 1 small piece ginger, chopped
• 2 cloves garlic, finely chopped
• 1 teaspoon chilli powder
• 2 teaspoon paprika
• add salt to taste

Melt the butter in a deep, lidded fryig pan.  Add the onions, peppercorns, cardamon and cinnamon and fry until the onions are golden.  Add the ginger, garlic, chilli powder, paprika and salt to taste and fry for 2 minutes, stirring occasionally.  Add the chicken pieces and fry until browned.  Gradually add the yogurt, stirring constantly.  Cover and cook gently for about 30 minutes.     

Serves 4:

• 3 lbs. chicken, skinned and cleaned
• 4 tablespoon yogurt
• 1 teaspoon chilli powder
• 1 teaspoon salt
• 2 tablespoons lemon juice
• 3 cloves garlic
• 2 small dried red chillies
• 2 teaspoon cumin seeds
• 1 tablespoon coriander seeds
• 1 small piece of ginger
• 1/4 cup butter, melted

Mix the chilli powder, pepper, salt and lemon juice together.  Slash the chicken all over and rub the mixture into the cuts.  Set aside for 1 hour.  Marinate the chicken in a paste of the following: yogurt, garlic, chillies, coriander and cumin blended ina food processor or blender.  Spread the mixture all over the chicken, cover and leave overnight in the refrigirator.  Preheat the oven to 400 degrees F.  Place the chicken on a rack in a roasting pan and pour over half the butter.  Cook for one hour, or until tender.  Halfway through cooking time pour the remaining butter. 

Serves 5:

• 2 chicken, boned and skinned
• 2 onions, slice
• 2 green peppers, sliced thinly
• juice of two tomatoes
• 1 teaspoon ground black pepper
• 1 teaspoonground cumin
• 1/2 tablespoon salt or to taste
• 1/2 tablespoonchopped garlic
• 1/4 cup vegetable oil
• 1/4 cup butter

Wash the chicken and cut into medium sized pieces.  Put the oil and butter in a skillet ad saute the chicken pieces for 5 minutes.  Remove from oil.  Saute the onions, peppers and garlicin the same oil for 5 minutes.  Add teh salt spices, tomato juice and chicken pieces to the onions and cook over low heat until the sauce is much reduced and the chicken pieces are tender (30 minutes).  Serve hot.   

Serves 4:

• 3 lbs. chicken
• 2 onions, coarsely chopped
• 1/2 cup oil
• 2 garlic cloves
• 2 cups peeled chopped tomatoes
• 1 cup water
• juice of 1 lemon
• 1 tablespoon each turmeric, hot chili black pepper, cinnamon and cardamon

Draw, singe, wash and disjoint the neck from the chicken.  Cut the chicken into 4 pieces.  Brown in the oil.  Remove and set aside.  Saute the oinions and garlic in the remaining oil.  Add the chopped tomatoes to the onions and stir well.  Add salt and seasoning.  Let simmer covered over low heat for 5 minutes.  Add the chicken pieces to the sauce and simmer over low heat for 1 hour.  Serve hot with rice or alone.