Lebanese Food Recipes

Lebanese Recipe Serves 5:

• 1/4 cup rice
• 2 cups water
• 3 cups milk
• 1/4 teaspoon salt
• 1 teaspoon rose water or cardamon powder
• 1 1/2 tablespoon sugar
• cinnamon

Wash and boil rice in water until water is almost absorbed.  Add milk, salt, sugar and rose water and boil until milk is absorbed.  Pour into a large plate or small pudding dishes if desired and decorate with cinnamon and allow cooling.  Store in refrigerator and serve with honey or sugar. 

Enjoy...  

• 1 lb. frozen peas
• 1 medium onion
• 2 tomatoes, finely chopped
• 4 potatoes, sliced
• 1teaspoon black pepper
• 2 tablespoons salt
• 1 - 8oz. can tomato sauce
• 2 tablespoon cooking oil

Stew the onion, peas, tomatoes, salt and pepper.  Add potatoes, unsweetened tomato sauce with one can of water.  Simmer until done and serve with rice.

FAVA BEANS - LEBANESE RECIPE (FOUL)

• 1 can Fava Beans (foul madammes)
• 2 cloves garlic
• add salt to taste
• juice of one lemon
• 1/2 teaspoon hot pepper (red)
• 1/2 cup olive oil

Heat the beans, drain and mash by hand.  Mince the garlic with hot pepper and salt, add to the beans.  Add lemon juice and stir well.  Smooth out into serving dish.  Pour oil on top.

Enjoy...

Rice Pudding Lebanese Recipe

• 1 1/2 cups milk
• 1/8 cup sugar
• 2 tablespoons rice flour, or ground rice
• 4 drops vanilla

Add the sugar to 1 cup milk and bring to boil.  Mix the rice flour in the remaining milk and add the hot mixture.  Stir constantly until the mixture comes to boil.  Then add the vanilla and continue to stir until the mixture begins to thicken.  Take off the heat when the mixture is thick and pour into individual containers.  Allow to cool off and place in the refrigerator.  Serve cool.

Enjoy this Lebanese Dessert...

Namoura Recipe- Lebanese Dessert

• 2 lbs. semolina
• 2 sticks of margarine
• 1 1/2 cups sugar
• 2 teaspoon baking powder
• 1 cup water (add more if needed)

Melt margarine and pour over semolina, add water, baking powder and mix ingredients until they are well blended.  Brush bottom of baking tray with tahini, pour the mixture and spread evenly and bake at 375 degrees F until it is nicely browned.   Remove and while hot, pour the syrup over the Namoura.  Cut into squares.  Almonds may be placed on top of each square if desired.

• Syrup:

  • 2 cups sugar
  • 1 1/2 cups water
  • 1 tablespoon lemon juice

  Mix water and sugar and put over stove until boiling.  Then add the lemon juice and move off the stove and allow cooling off.

Enjoy this Lebanese Dessert

Lebanese Custard Recipe

• 3 1/2 cups milk
• 4 to 5 eggs
• 3/4 cup sugar
• 1 teaspoon vanilla

Mix the milk, sugar and vanilla and bring to boil.  Allow to cool and add eggs, then beat very well, preferably with an electric beater.  Prepare a ring mold by heating 1/4 cup sugar and 1 tablespoon water in the mold until sugar is crystallized.  Coat the mold with burned sugar until it stops flowing.  Pour the milk mixture into the mold and cook.  Place in an oven at 350 degrees F. for 45 minutes to 1 hour until the mixture is solid.  Cool in a refrigerator, turn over on a platter and serve.

Sfouf Recipe - Lebanese Dessert

• 4 cups semolina
• 2 1/2 cups flour
• 3 cup powder sugar
• 1 1/2 butter
• 3 cups milk
• 1 teaspoon baking powder
• 1 tablespoon ground anis
• 1 teaspoon yellow food coloring
• 1/2 pine nuts

Mix semolina, flour, baking powder, coloring and anis.  Add butter and mix.  Mix sugar and milk and pour over the mix.  Brush bottom of 12 inch in diameter baking pan with tahini then pour the mixture into the baking pan.  Sprinkle pine nuts over the mixture. Bake for half an hour in a preheated oven at 400 degrees F.  Take out of oven, leave to cool off then cut into cubs. 

Enjoy this Lebanese Dessert...

• 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 6-8:

Dough

• 1 tablespoon instant yeast
• 1 1/2 cups water
• 1 tablespoon sugar
• 3/4 teaspoon salt
• 3 tablespoon vegetable oil
• 4 cups flour

Stuffing

• 1 lb. medium ground meat
• 2 medium onions, chopped
• 1/2 cup pine nuts
• 3/4 cup laben (yogurt)
• add salt and pepper to taste
• 1 teaspoon all-spice
• 1/2 teaspoon cumin
• 1/2 teaspoon paprika
• 3 tablespoon oil

Mix the flour with yeast, water, sugar, salt and oil in the food processor and process into medium soft dough.  Cover with a towel and put it in warm place to be leaved for around 40-45 minutes.  Heat the 3 tablespoon oil in a frying pan and fry the onions until transparent.  Remove from heat and add the meat, pine nuts, laben, salt, pepper, all-spice, cumin and paprika.  Roll out the dough on a floured table into a big circle and cut into 4 in. circles with a round cookie cutter or teaspoon.  Put 1 tablespoon stuffing in each circle, brush the sides of the dough with water and pinch the flour sides firmly shaping it into an open-face sfiha.  Preheat the oven to 400 deg. F arrange the sfihas in a slightly greased cooking tray and bake for 12015 minutes until the sides and bottom are pinkish in color. 

Serves 4-5:

• 1 lb. flour
• 1 tablespoon salt
• 1 tablespoon sugar
• 1 tablespoon instant yeast
• 1 1/2 cups warm water
• 1/4 cup vegetable oil

Topping

• 1 cup zatar (oregano)
• 1 cup olive oil
• 1 tablespoon sumac
• 1 tablespoon sesame seeds
• add salt to taste

Mix the flour, salt, sugar, water and oil, and knead to obtain medium/soft dough.  Leave to rest in a closed bowl for 20 minutes and let puff up.  Divide the dough into little balls larger that eggs and roll out into circles 1/2 inch thick.  Press down with fingers to make identification marks on the dough.  Combine the zatar (oregano), sumac, sesame seeds and oil, and spoon 1-2 tablespoon over pastry, spreading evenly.  Arrange pastry on a baking tray in a preheated oven of 450-500 deg. F for 5-6 minutes until puffy.  Prick with a fork in some places to avoid excess puffiness.