Lebanese Food Recipes

• 2 lbs. fresh Okra
• 1 1/2  lamb meat, lean and fat
• 1 cup water
• 1/2 lb. small onions, or 2 large onions, chopped
• 1 teaspoon salt
• 1 teaspoon coriander seed
• 1/2 teaspoon pepper
• 2 cans tomato sauce, 8 oz. each
• juice of 2 lemons
• 3 tablespoons butter
• 2 cloves garlic

• Wash Okra and trim off the stems.  Dry and brush the okra well with butter.  Place the Okra under a broiler until it is lightly with butter, add water and salt.  Cook at low heat in a covered pan until the meat is tender.  Crush the garlic with the coriander seed and add to the meat mixture.  Mix 1/2 cup of water, tomato sauce and the juice of 2 lemons.  Add salt and pepper to taste.  Add this to the meat mixture and boil for 15 to 20 minutes.  Combine the meat and tomato sauce mixture along with the Okra and cook slowly until all of the ingredients are fully cooked.  Serve with rice.

• lb. diced lamb meat
• 2 cans kidney beans
• 1 large onion, diced
• 3 cloves of garlic, diced
• 4 oz. can of tomato sauce
• 10 cups of water
• add salt, pepper and cumin to taste

• Brown the lamb in oil or butter.  Add the onions and garlic when the lamb meat is done.  Cook the mixture until onion is browned and then add tomato sauce and water.  Let the mixture come to a boil and then turn down the heat and let it simmer for 1/2 hour.  Add the kidney beans and let the mixture cook for one hour, keeping the pan covered.

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.