Lebanese Food Recipes

Serves 5:

• 2 1/2 cups water
• 3/4 teaspoon salt
• 2 tablespoons butter
• 1 cup long grain rice

Wash the rice in several waters then drain.  Boil the required amount of water, then drop the rice gradually in to the water.  Add the salt and butter tothe rice and stir slowly.  Cook covered over low heat for 20 to 30 minutes.  If the rice becomes too dry add 3/4 cup of boiling water.  Uncover the pot for the last 5 minutes of cooking and separate the grains by shaking the pot or fluffing the rice with a fork  

Serves 10:

• 2 chicken, cut into pieces
• 5 cups rice
• 1 cup oil
• 5 onions, sliced
• 2 1/2 cups yogurt
• 3 potatoes, blanched
• 1 egg
• 1 teaspoon cornflour
• teaspoon each blak pepper, cumin, dried coriander, cardamon, saffron and cinnamon
• 1 1/2 tablespoon salt orto taste
• 1 tablespoonchopped garlic
• 10 cups water
• 3 mastica pieces

Wash the chicken pieces and rubjwith salt, wash again.  Place the chicken pieces in a pot with the mastica water and salt and cook for 40 minutes or until tender.  Remove the chicken pieces and set again.  Beat the egg and cornflour, then beat in the yogurt.  Add the spices and 1/2 tablespoon salt to the yogurt and set aside.  Saute the onions in the oil until golden then remove from the oil.  Place the onions on the chickenthenplace the potatoes on top of the chicken.  Pour the yogurt over the potatoesand set aside.  Pour 8 glasses of the stock ina pot.  Wash the rice and add to the stock with the oil the onionswere fried in.  Set aside until the rice absortbs all the liquid.  Place the rice over the yogurt mixture and place the pot in a pan 1/4 filled with water.  Bake for 30 minutes.  Invert into a serving dish and garnish with the fried nuts.

Serves 4:

• 2 cups short grain rice
• 1/2 teaspoon each ground cardamon, saffron allspice, cinnamon
• 1 onion finely chopped
• 200 grams minced meat
• 1/2 cup raisins
• 3 cups chicken or meat stock
• 1/2 cup oil
• 1/2 cup almonds blanched, peeled slivered
• 1 teaspoon salt

Wash the rice well and soak in warm water.  Saute the almonds in oil until golden.  Remove the almonds from the oil and add the chopped onion to the oil.  Saute until tender.  Add the minced meat to the onion and saute for 5 minutes.  Stir in the spices and raisin.  Add the chicken stock to the meat mixture and bring to boil.  Strain the rice and add to the meat mixture.  Let simmer for 5 minutes then stir gently with a fork.  Cook, covered, over low heat for 30 minutes.   

Serves 5:

• 1 cup long grain rice
• 1/2 cup vegetable oil
• 1 small onion, finely minced
• 2 lbs mature tomatoes
• 1 teaspoon salt
• 1/2 teaspoon paprika
• 1/2 teaspoon cinnamon
• a dash of black pepper

Wash and squeeze the tomatoes by putting them through a vegetable strainer.  Saute the onions in the vegetable oil until brown i color.  Add the strained tomato juice and the seasoning to the sauteed onions, stir and let come to the boil.  Meanwhile wash and drainthe rice, then add to the above mixture and combine well.  When the rice mixture boils, let simmer over slow heat for another 25 minutes.  Cover the rice mixture and put it aside to cool down, then invert over a platter without  taking away the pot.  After five minutes, remove the pot carefully without destroying the shape of the mould.  Serve hot.

Serves 6:

• 1 cup uncooked lentils
• 4 cups water
• 2 large red onions, julienne
• 1/2/ cup oil
• 1 cup uncooked burgle #3
• add salt to taste

Rinse lentils ad add to water.  Bring to boil and cook over medium heat for 15 minutes.  Meanwhile saute onions in oil until golden brown.Remove from pan and rinse frying pan with 2 teaspoon of lentil water.  Add this residue, burgle and salt to lentils.  Cook for 20-25 minutes until done or until burgleand lentils are fluffy.  Place on a serving platter and completely cover the Moudardara with fried onions.  Served hot or cold. 

Serves 4 to 6:

• 1 cup uncooked lentils
• 4 cups water
• Large onion, chopped
• 1/2 cup olive or vegetable oil
• 1/8 teaspoon pepper
• 1/8 teaspoon cumin (optional)
• 1/2 cup uncooked rice
• add salt to taste

Inse lentils and place in a pan with water.  Boil or 20 minuteson medium fire.  Saute chopped onions in oil.  Add onions, seasonings and rice tot he lentils.  Cover and cook for 20 minutes.  Stir occasionally.  This may be eaten hot or cold.

• 3 teaspoons vegetable oil
• 1 large onion, chopped
• 1 med. eggplant, peeled and cubed
• 1 large tomato, peeled, seeded and chopped
• 1 teaspoon salt
• 1 bay leaf
• 1/2 teaspoon dried thyme
• 1 cup cooked rice

Heat the oil in a 10-inch skilled.  Add the onions and saute them until they are wilted.  Add the eggplant, tomato, salt, bay leaf and thyme and saute for 10 minutes, stirring occasionally.  Stir in the rice and cook until heated.