Lebanese Food Recipes

Falafel Recipe, Makes 12 balls:

• 1 lb. dry chick peas soaked two nights (48 hours)
• 1 bunch parsley
• 5 cloves garlic
• 1 lb. onions
• 1 tablespoon cumin
• Crushed hot pepper (optional)
• Salt to taste
• 1 teaspoon coriander
• 1/4 teaspoon baking powder

Cut parsley, leaving short stem.  Mix parsley, chick peas, garlic and onions.  Put through food grinder or processor.  Add small batch before frying.  Make balls about 1 1/2 inches in diameter.  Flatten and fry in hot oil. 

Sauce

• 2 tomatoes cut in cubes
• parsley chopped
• 2 onions chopped
• 1 cucumber chopped
• 3 tablespoons tahini

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...

SHANKLISH LEBANESE RECIPE (Halloumi Cheese)
Serves 2-3:

• 1/2 ball of shanklish cheese
• 1/2 lb. naboulsi or halloumi cheese, cubed
• 2 medium tomatoes, diced
• 1 green pepper, diced
• 1/4 cup vegetable oil or olive oil

Shanklish is a medium-soft cheese, which is mixed with dry oregano and thyme.  It comes in the shape of a ball.

Crumble the shanklish in a bowl.  Add the halloumi or naboulsi cheese, tomatoes, pepper, and onions.  Top with oil and mix together.  Present in a serving platter.

Enjoy...

Fried Cauliflower - Lebanese Recipe

Serves 3-4:

• 1 medium cauliflower, devided into floweret.
• Vegetable oil, fro deep frying

Taratour (Tahini sauce)

• 1 cup tahini (sesame sauce)
• 1/2-1 cup water
• 2 tablespoonlemon juice
• 2 cloves garlic, mashed with salt
• add salt to tase
• Parsley, for garnish

Heat the oil in a deep frying pan.  Fry 3-4 floweret at a time, until the floweret are golden.  Drain on a paper towel.  Continue fying the other floweret.  Prepare the taratour, by mixing the tahini, lemon juice, garlic and enough water to obtain a viscous consistency.  Add salt to taste.  Arrange the fried floweret on a serving palter.  Top the taratour with chopped parsley and serve next to the cauliflower with Pita bread. 

Enjoy...

Recipe Serves 3 to 4:

• 8 large white mushrooms
• 8 slices of cheddar cheese
• 1 tablespoon mashed garlic
• 8 slices of tomato roundels
• Herbs of province
• 1 tablespoon bread crumbs
• Pinch of salt

Cut the stems of the mushrooms and chop finely.  Combine with the garlic, bread crumbs and pinch of salt.  Stuff the mushrooms with 1 tablespoon of the mixture.  Top with a slice of tomato, then a slice of cheese.  Sprinkle with the herbs of province and bake in a preheated oven at 350 degrees F. until the cheese starts to melt.

Enjoy...

CHICK PEAS IN YOGURT LEBANESE RECIPE

Serves 5:

• 13 oz. coarsely minced meat
• 1 cup chickpeas, soaked overnight
• 1 loaf Arabic bread
• 1 tablespoon salt
• 5 garlic cloves
• 1/4 cup butter
• 1/4 pine nuts
• 2 cups yogurt
• 1/2 cup butter for frying the meat
• a dash of pepper, cinnamon

Boil the soaked chickpeas.  Set aside.  Toast the Arabic bread in the oven, until golden.  Break into small pieces.  Crush the garlic with the salt.  Brown the pine nuts in 1/4 cup butter.  Remove and drain.  Brown the meat in the remaining butter and season.  In a round (30 cms.) serving dish, place the toasted bread pieces.  Mix the crushed garlic and the chickpeas well.  Add to the bread pieces and mix well.  Pour the yogurt over the chickpeas and bread.  Garnish the dish with the browned meat and pine nuts.  Serve immediately. 

Enjoy...

CHICK PEAS IN OLIVE OIL - LEBANESE RECIPE

Serves 3:

• 1 cup dried chickpeas
• 1/4 teaspoon bicarbonate of soda
• 4 cups water
• 1 teaspoon salt
• 4 garlic cloves
• 1/2 cup olive oil

Remove any stones you might find in the chickpeas and soak overnight with the bicarbonate of soda, in a quantity of water that is almost 3 times that of the chickpeas. 
On the following day, drain the chickpeas and put in a saucepan with 4 cups of water.  Bring to the boil and remove any foam that may have formed on the surface. 
Cook, covered on low heat for 1 1/2 hours or until tender. 
Crush the garlic with the salt.  Add to the chickpeas and mix well.  Serve hot in a deep bowl.  Pour a little olive oil on it and eat with spring onions.

Enjoy...