Lebanese Food Recipes

 Spaghetti Recipe Serves 5

Ingredients:

•        1 packet of spaghetti

•        2-3 Tbs. olive oil

•        1 Tbs. salt

•        1 lb. ground meat

•        2 carrots, finely chopped

·         1 medium onion, finely chopped

·         2-3 red tomatoes, peeled and diced

•        2 cups tomato sauce

•        1/4 cup oil

•        1/4 tsp. black pepper

•        1 tsp. salt

•        1/2 tsp. paprika

·         1 tsp. red pepper paste (optional)

·         3 Tbs. fresh basil, chopped or 1 Tbs. dry basil

•        Parmesan cheese, grated

PREPARATION

1 Heat the 1/4 cup oil in a cooking pan, add the onions and fry until pale in color. Add the meat, salt and spice and continue to cook, using a wooden spoon to mix the meat, until the meat changes color.

2 Add the carrots, tomatoes, tomato sauce and pepper paste. Cook on low heat for 20 minutes until the sauce is thick.

3 Heat a cooking pan half-filled with water, adding 1 Tbs. salt and 2-3 Tbs. olive oil. When the water starts to boil, add the spaghetti and cook al dente (tender on the outside and slightly firm on the inside).

 4 Discard the water and drain in a colander. Do not rinse with cold water.

5 Mix the sauce with the spaghetti, sprinkle with parmesan cheese and serve hot.

Ingredients:

·         1/2 lb. smoked turkey

·         bacon, chopped

·         1 clove garlic, mashed

·         1 packet spaghetti

·         2 Tbs. olive or vegetable oil

·         4 eggs

·         1/2 cup parmesan cheese, grated

·         Salt and white pepper, to taste

·         1/2 cup fresh cream

Preparation:

1 Heat the oil and fry the garlic and bacon until the bacon is crispy.

2 Boil the water with salt and oil and cook the spaghetti until al dente. Drain.

3 Mix the eggs, cream, white pepper and bacon.

4 Pour over hot spaghetti and blend over low heat for 3-4 minutes.

5. Top with grated parmesan and serve hot, -

P.S  Do not over heat the spaghetti (mixture after the eggs and cream are mixed, to avoid curdling)

Ingredients:

• 1 lb. cheese tortellini
• 1/2 cup parmesan cheese, grated
• 1 Red chili pepper, chopped, for decoration
• 2 bunches of rockets, washed and dried in a towel

Pesto Sauce:

Prepare the pesto sauce, by putting the basil leaves in the food processor, adding the pine nuts and
garlic and processing to a smooth puree.

Add the olive oil in a thin stream while the rotor is still operational.

Mix in the parmesan cheese and continue to process to obtain the pesto sauce.
Boil the tortellini in water 10-12 minutes until softened.

Enjoy...

Servies 8:

• 2 lbs. spaghetti, cooked
• 2 lbs. minced meat
• 1 small onion, finely chopped
• 1/2 cup butter
• 1/4 cup pine nuts
• 1 teaspoon salt
• 1/4  cup tomato paste
• 1 cup water
• a dash of pepper, a dash of cinnamon
• 3 1/2 cups white sauce
• 2 eggs, lightly beaten
• 2 cups grated parmesan cheese

White Sauce (1 cup)

• 2 trablespoons butter/margarine
• 2 tablespoon flour
• 1/2 teaspoon salt
• a dash of pepper
• 1 cup milk

Melt the butter over low heat.  Stir in all the ingredients except the milk.  Cook the sauce until bubbles form on its surface.  Remove from the fire and stir in the milk.  Return the sauce over the fire and cook until thick (2 minutes).

Prepare the white sauce first.  Remove from the fire and stir in 1 cup parmesan cheese.  Add the lightly beaten eggs and set aside.  Saute the pine in the butter until light brown in color.  Remove the pine nuts and saute the onion and the minced meat over medium heat for 15 minutes.  Add the seasoning, water and tomato paste to the meat.  Cover and simmer over gentle heat for 15 minutes.  Place half of the boiled spaghetti in a greasted ovenproof dish.  Top with minced meat and cover with the remaining spaghetti.  Pour white sauce on top and spread to cover the spaghetti.  Sprinkle the remainig cheese on top and cook in a moderate oven for 20  minutes until golden brown.  Serve hot.

Serves 6:

• 1/2 lb. spaghetti, boiled
• 1 lb. minced meat
• 1 small onion, finely chopped
• 1/2 cup butter
• 1/4 cup pine nuts
• 1/4 cup tomato paste
• 1 teaspoon salt
• a dash of pepper
• a dash of cinnamon

Saute the pine nuts in the butter until light brown in color, then remove them and place the meat and onion in the pan.  Saute the meat for 5 minutes.  Dissolve the tomato paste in 1 1/2 cup of water and stir into the meat mixture.  Remove from the fire, and add the pine nuts and seasoning to the meat mixture and sit well.  Place the boiled spaghetti in a baking dish and por the meat souce over it.

COmbine the ingredients well and place the dish in a hot oven for 25 minutes. 

Serves 5:

• 1 chicken (1 lb.) boiled
• 1/4 lb. spaghetti, boiled
• 1 cup grated parmesan cheese
• 3 1/2 cups white sauce

White Sauce (1 cup)

• 2 tablespoon butter or margarine
• 2 tablespoons flour
• 1/2 teaspoon salt
• a dash of pepper
• 1 cup milk

Melt the butter/margarine over low heat.  Stir in all the ingredients except the milk.  Cook the sauce until bubbles form on its surface.  Remove from the fire and stir in the milk.  Return the sauce over the fire and cook until thick ( 2 minutes).

Prepare the white sauce first.  Remove from the fire and stir in the cheese immediately.  Set aside.  Cut the meat from the bones of the boiled chicken.  Place 1/3 of the boiled spaghetti into a greased baking dish, then sprinkle a 1/3 of the amount of shredded chicken meat over the spaghettiand cover the meat withhalf the amount of white sauce.  Repeat the procedure and finish by covering the ingredients with the remaining amount of the white sauce.  Place the dish in a hot oven for 20 minutes.  Serve hot. 

Server 4:

• 1/2 lb. spaghetti, boiled
• 1/4 cup olive oil
• 4 cloves garlic, slivered
• 1/2 cup yogurt
• 1 tablespoon minced parsley
• a dash of pepper
• a dash of salt

Saute the garlic slivers in the oil until light brown in color.  Stir in the yogurt, parsley and seasoning.  Remove from the fire, pour over the boiled spaghetti and serve immediately.