Lebanese Food Recipes

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. lasagna sheets.
. 2 cups mixed cheese, grated (mozzarella,Swiss, kashkaval).
. 1/2 cup parmesan cheese, grated.

Meat Sauce:

. 1 lb. medium ground beef
. 1 medium onion, chopped
. 4 cloves garlic, mashed
. 3 Tbs. butter
. 1 carrot, chopped
. 1 celery stick, chopped
. 3/4 lb. tomato sauce
. 1 Tbs. tomato paste
. 1/2 cup water
. 1 tsp. sugar
. Salt and white pepper, to taste
. 2 bay leaves
. 1/2 tsp. basil

White Sause:

. 4 Tbs. flour
. 3 Tbs. butter
. 3 cups milk
. 1/4 tsp. nutmeg
. Salt and white pepper

Preparation:

Melt the butter in a heavy saucepan and fry the onion and garlic until pale in color.
Add the carrot and celery and saute for 10 minutes.

Add the beef and cook for another 5-7 minutes. Stir in the tomato sauce, sugar, tomato paste,
salt and pepper and simmer for 15 minutes longer.

Pour in the water, add the bay leaves and basil and continue to cook over low heat until the sauce thickens.
Remove the bay leaves and set aside.

To prepare the white sauce, blend the flour in a saucepan with the butter.
Gradually add the milk, whisking continuously, until a smooth sauce is obtained. Season to taste.

Drop the lasagna sheets into a pan of hot salted boiling water for 7 minutes. Remove with a slotted spoon into a
colander and rinse with running cold water. Drain the lasagna sheets on a kitchen towel.

Lightly oil a baking tray or casserole and line with one layer of pasta, spread evenly with a layer of meat sauce
and top with a layer of white sauce. Sprinkle with parmesan and mixed cheeses.

Repeat the operation by alternating the layers of pasta, meat sauce, white sauce and cheese, until all the
ingredients are used. Finish with a top layer of pasta, white sauce and combined grated cheeses.

Bake for 30-35 minutes at 350°F until the cheese has melted. Cut into squares and serve hot.

Enjoy...

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...

Pasta recipe Serves 4 ,

Ingredients:

• 1/2 lb Bay Scallops
• 2 Tablespoons olive oil
• 1 Bag fresh baby spinach
• 3 Cloves garlic, pressed
• 1 Small onion chopped
• 1 Tablespoon butter
• 4 Tablespoons grated parmesan cheese
• 1 Package potato gnocchi
• 1 Pinch red pepper flakes
• salt & pepper

Preparation:

Cook gnocchi according to directions.

Heat oil over medium-high heat. Saute onion, garlic and pepper flakes for three minutes.
Add scallops, cook 1 1/2 to 2 minutes. Add bag of baby spinach, cook until wilted.
Add cooked gnocchi & grated cheese, toss together - Salt & Pepper to taste.

Enjoy

This year's most compelling destinations for vacations. Beirut, Lebanon, top of the list.

Check out this article on NY Times:   'From the Aegean Sea to Zambia, this year’s most compelling destinations are awash in sublime landscapes, cutting-edge art, gala music festivals, and stylish new resorts.'

BREADS
Breads can be kept at room temperature for a short time, but
would stay fresher in a refrigerator or freezer. In this case, the
bread should be taken out from the freezer ten minutes prior
to eating, or be reheated to recapture its freshness.

FRUITS
Fruits which are not ripe should be left at room temperature
until they ripen. Ripe fruits should be kept in the refrigerator,
except pineapples and bananas.
Some fresh fruits, like the watermelon, when cut, must be
placed cut side down in the refrigerator.

VEGETABLES
Green vegetables should be stored in the refrigerator
after being washed and dried to maintain their
crispness (lettuce, parsley, cucumber,
etc.). Potatoes, onions, beets and other
root vegetables must be kept in a dry, cool
place with air circulation. Garlic can be
cleaned and stored in plastic containers or
garlic keepers in the refrigerator for a few
weeks. Onions are more fragile and get
spoilt easily, to prevent the transfer of odor
to other foods, onions must be kept in
a water-filled jar.

Cheese Preservation Tips:

Soft cheeses should be stored in an airtight container and refrigerated.

Dry cheeses should be nylon-wrapped and refrigerated.

Leftover cheese could be grated and stored in a glass jar in the freezer for future use.

Recipe Serves 4:

•  2 1/2 to 3 lbs Eggplant, cubed
• 1 lb. lamb or beef cubes
• 4 tablespoons butter
• 1 large onion
• 1 clove garlic
• 3 fresh tomatoes
• 1 teaspoon salt
• 1 can chick peas (drained)

Brown meat in butter.  Sauté onion and garlic until tender.  Add the eggplant and salt and cook for 5 minutes tossing frequently.  Add the tomatoes and chick peas and steam for about 1/2 hour. 

• 1 cup chopped onions
• 1/2 cup olive oil
• 2 cups fresh peeled tomatoes (cut in small pieces)
• 1 1/2 cups burghul
• 1/2 cup orzo
• 1 teaspoon salt
• 2 cups water

Brown the onions in oil.  Add the tomatoes and cook for 10 minutes.  Add the burghul and orzo and mix well.  Add the water and salt.  Cover and simmer for 1 hour. 

SQUASH AND BURGHUL CASSEROLE - LEBANESE RECIPE

Serves 6 to 8:

• 2 cups squash cubed
• 3 tablespoons butter or 3 tablespoons olive oil
• 1/2 cup orzo
• 1 onion chopped
• 1/2 cup burghul  (coarse) #3 or #4
• 2 tablespoons crushed tomatoes or 1 fresh chopped tomato
• 3/4 cup water

Brown orzo in butter.  Add squash and onion.  Steam for about 1 minute.  Add brughul, tomatoes and water.  Cook until water is absorbed. 

Enjoy...