Lebanese Food Recipes

Serves 6:

• 1/2 load pita bread, toasted and dried
• 1 clove garlic
• 1/2 cup lemon juice
• 1 hot pepper, minced (optional)
• 1 cup mint (optional)
• 2-3 tomatoes, cut into 1" cubes
• 1 cucumber, peeled, quartered and cut into small pieces
• 1/2 cup parsley
• 1/2 cup olive oil 3 scallions
• 1/4 head iceberg lettuce
• salt and pepper, to taste

Toast the bread to a golden brown and break into pieces in a salad bowl.  Mash garlic and mix well with salt to taste.  Add lemon juice and seasonings and blend well.  Coarsely chop the parsley, scallions and mint.  Tear the lettuce into small pieces.  Add all remaining chopped vegetables and toasted bread to lemon mixtrure.  Toss thoroughly.  Just before serving add oil and toss again.

• 2 lb medium shrimp
• 1 ripe avocado
• 1 head iceberg lettuce
• Green onion dressing

Cook shrimp in 1 quart of water until shrimp turn pink (4-6 minutes).  Drain.  When cool, shell and devein the shrimp. Slice and remove pit from avocado; cut into cubes, add to shrimp.  Pour dressing over avocado and shrimp.  Cover and refrigerate for 2 hours before serving.  Cut lettuce into thinshreds and place on a large platter.  Put shrimp-avocado mixture on lettuce to serve. 

Serves 6:

• 1 cup cantaloupe balls
• 1/2 cup orange sections, diced
• 2 bananas, diced
• 1 cup lettuce, shredded
• 2 teaspoons low calorie dressing

Chill all ingredients.  Lightly toss together just before serving.

Serves 6 to 8:

• 3 cup red cabbage, shredded
• 1/4/ cup parsley, chopped
• 2 teaspoons capers
• 1 clove garlic, minced
• 1/2 cup sour cream
• 2 teaspoons vinegar
• 1 teaspoon sugar
• 1/2 teaspoon salt

Combine first five ingredients, then in a smaller bowl mix the next four ingredients for the dressing.  Pour over the cabbage, mix well and chill.

Serves 4 to 6:

• 1 lb fresh sinach
• 4 scallions or 1 med. onions, chopped finely
• 1/2 cup pine nuts or walnuts
• 1/4 cup olive oil
• juice of 1 lemon
• salt and allspice to taste

Wash spinach well, drain.  Chop spinach into bitesized pieces.  Add chopped scallions, nuts, oil, lemon juice, salt and allspice to taste.  Toss lightly.  Chill before serving.

Serves 6:

• 1 head iceberg lettuce
• 4 tomatoes
• 1 cucumber
• 3 diced radishes

Dressing:

• 1/2 cup salad oil
• 1/3 cup vinegar
• 1 clove garlic, minced

Tear lettuce after soaking in ice water.  Dice all vegetables.  Prepare dressing, mixing well.  Add to salad before serving.

Serves 4 to 6:

• 1 qt. yogurt
• 1 clove garlic, crushed
• 1/2/teespoon salt
• 1 large cucumber

Add crushed galic to salt in salad bowl.  Mix in yogurt.  Add cucumber, peeled and sliced.  Serve chilled. 

Make 2 Cups

• 1 medium (one pound) sized eggplant
• 1/4 fresh lemon juice
• 2 tablespoons tahini paste
• 1 large garlic clove, peeled and finely chopped
• 1 teaspoon salt
• 1 tablespoon finely chopped parsely.

Eggplant may be baked or grilled over a flame until well done.  Place eggplant in bowel and carefully remove and discard the skin, saving the liquid.  finely chop the pulp. Mash galic with salt.  Add tahini and blend thoroughly.  Slowly add water, mixingwell.  Add lemon juice and thoroughly blend.  Pour sauce over chopped eggplant.  With a potato masher or wood mallet mash and blend the ingredients.  Garnish if desired with finely chopped parsley.   

TABBOULEH SALAD - LEBANESE RECIPE

Serving four to six:

• 1/2 cup fine rinsed burghul (crushed wheat) [after soaking for about ten minutes in cold water]
• 3 finely chopped medium sized fresh, ripe tomatoes.
• 1 cup finely chopped parsley
• 1 cup finely chopped onions
• 1/3 cup fresh lemon juice
• 2 teaspoons salt
• 1/3 cup olive oil
• 2 tablespoons finely cut fresh mint or 1 tablespoon dried mint.

Mix all the Ingredients together except for the lemon juice, salt and pepper, which you need to start adding them while mixing and tasting.

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Makes 2 1/2 cups:

• 2 cups drained, rinsed, canned chick-peas plus 1/2 to 1 cup cold water -
• 2 teaspoons salt
• 3 medium-sized garlic cloves, peeled and finely chopped
• 1/4/ cup fresh lemon juice
• 1 cup tahina paste 

Chickpea seads contain on average 23% protein

Serving Hummus:

A Hummus dish may be garnished with vegetables, parsley, sumack and pickles on the side.
Also may be served with whole chickpeas and olive oil on top.

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