Lebanese Food Recipes

Serves 4 to 5:

• 4 to 5 medium tomatoes
• 1 cup feta cheese, cubed
• 2 to 3 cucumbers, cubed
• 1/4 cup red bell pepper, diced
• 1/4 cup green pepper, diced
• 1/2 cup seedless black olives
• 3-4 tablespoons olive oil
• 3-4 tablespoons vinegar
• 1 tablespoon balsamic vinegar
• Herbs of province or oregano

Cut the tomatoes horizontally at the top.  Scoop out the pulp of each tomato carefully, and dry the cavity with a paper towel.  In another bowel, combine the cucumber, red and green pepper, black olives, feta cheese, olive oil and vinegar.  Fill each tomato with the mixture.  Top with cubes of cheese and sprinkle with some herbs of province.  Ready to serve.

Serves 3:

• 4 medium carrots
• 4 large radishes
• 1 cup white or feta cheese, chopped
• 1/4 cup parsley finely chopped
• 1/4 cup lemon juice
• 1 teaspoon salt
• 1/4 cup olive oil
• 2 garlic cloves
• 1/2 cup black olives for garnish

Wash , peel and grate the carrots and radishes.  Crush the garlic and salt and beat in the lemon juice and oil.  Pour the garlic lemon mixture over the garted carrots and radishes.  Mix well then add the cheese pieces and garnish with olives and parsley.

Serves 4:

• 3 cups of finely shredded cabbage leaves
• seeds of one sour pomegranate
• juice of one lemon
• 1/4 cup of vinegar
• 1/4 cup olive oil
• 1 garlic clove, crushed
• 1 teaspoon salt

In a salad bowl, mix the above ingredients well and serve.

Serves 4:

• 1/2 cup vinegar
• 1/4 cup olive oil
• 1 lb. cooked beets
• 2 onions cut into rings
• 1/2 cup chopped parsley
• 2 teaspoon salt

Place the onion rings in a salad bowl.  Stir in the salt and vinegar.  Peel then slice the beetroot and add to the mixture in the bowl.  Stir well and garnish with parsley.

Serves 7:

• 2 lbs. Zucchini
• 1/4 cup olive oil
• 3/4 cup parsely, finely chopped
• 1 1/2 tablespoon salt
• 2 cups yogurt
• 4 garlic cloves

Wash and cut off stems, then slice the Zucchini into medium sized pieces.  Cook in 2 cups of water and a dash of salt over medium heat for one hour or until tender.  Drain and set aside to cool.  Chop the Zucchini very finely.  Crush the garlic with the salt and stir in the yogurt.  Add the chopped Zucchini to the yogurt mixture.  Stir well.  Pour into platter then sprinkle with chopped parsley and olive oil.

Serves 5:

• 1/2 loaf pita bread, toasted or dried
• 1 ib. cucumber
• 1 medium-sized lettuce
• 1 lb. tomatoes
• 10 small radihes
• 1 tablespoon salt
• 5 garlic cloves
• juice of two lemons
• 3 tablespoons vinegar
• olive oil
• 3/4 cup fresh mint leaves
• 1 onion
• 3/4 cup of parsley and purslane (optional)

Break the bread into small pieces.  Chop the vegetables finely and combine them with the bread.  Crush the garlic with salt and stir in the lemon juice, olive oil and vinegar.  Add the garlic mixture to the vegetables and stir well.  Sprinkles a little Summac on the Fattoush and serve.

• 2 packages dry Ramen Noodles, crushed
• 1 head cabbage, shredded
• 1 small can of oriental corn, drained
• 1 small sliced water chestnuts, drained
• 1 bunch green onions, chopped
• 1/2 cup almond flakes
• 1/2 cup sesame seeds
• 1/4 cup rice wine vinegar
• 1 teaspoon sugar
• 1/4/ cup light oil
• 1/4 cup soy sauce

Mix together the crushed Ramon noodles (discard the flavor packets), cabbage, corn, water chestnuts and onions.  In a small pay dry roast the almonds flakes and sesame seeds and add to the above mixure.  In a sparate saucepan mix the rice wine vinegar, sugar, oil and soy sauce and bring to a boil.  Allow this to cool then pour over the above mixture.  Refrigerate overnight