Lebanese Food Recipes

MAKLUBBI RECIPE

• 1 small spring of lamb
• 2 lbs. cubed lamb
• 2 onions, chopped
• cumin to taste
• salt and pepper to taste
• 2 quarts of water
• 1 small cauliflower
• 2 cups rice
• 3 tablespoons melted butter
• tomatoes to line a pan

Boil the lamb, chopped onions, cumin, pepper and 2 quarts of water until the lamb meat is tender. 
Save the broth for later. 
Fry the cauliflower and set aside. 
Rinse the rice in a hot water and drain, then let the rice sit in a hot for 10 minutes. 
Add the meted butter to the rice in addition to the salt and pepper.  Layer sliced tomatoes in a 6 quart greased pan. 
Next, layer the meat, then the cauliflower, and lastly the rice. 
Pour the broth over the mixture and cover and boil for 5 minutes. 
Reduce the heat to a simmer and cook for approximately 20 minutes or until the rice is tender.  After the cooking is complete, let the mixture cool for 10 minutes. 
Place a round dish over the top of the pan and turn over.  Garnish with pine nuts browned in butter.

Enjoy...

• 1 small spring lamb
• 1 cup rice
• 1 1/2 lbs. lamb, ground and browned
• 1/2 cup garbanzo beans, peeled
• 1/2 cup pine nuts
• 4 medium onions, chopped
• 1 teaspoon cumin
• 1 tablespoon butter
• 1 cup chopped mushrooms
• 1 cup finely chopped celery
• 1 cup water

Wash and dry the lamb, making ready for roasting.  Brush the inside with melted butter.  Wash, drain, and mix the rice with the browned lamb meat, pine nuts, onions, mushrooms, celery and garbanzo beans.  Combine the other ingredients.  Brown lightly, adding the water, and simmer for about ten minutes, mixing well and stirring.  Stuff the lamb and sew the opening closed.  Brush melted butter around the outside of the lamb.  Bake in a preheated oven at 300degrees F. for 30 minutes per lb. in an open roasting pan. 

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.