Lebanese Food Recipes

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.  

Serves 6-8:

Dough

• 1 tablespoon instant yeast
• 1 1/2 cups water
• 1 tablespoon sugar
• 3/4 teaspoon salt
• 3 tablespoon vegetable oil
• 4 cups flour

Stuffing

• 1 lb. medium ground meat
• 2 medium onions, chopped
• 1/2 cup pine nuts
• 3/4 cup laben (yogurt)
• add salt and pepper to taste
• 1 teaspoon all-spice
• 1/2 teaspoon cumin
• 1/2 teaspoon paprika
• 3 tablespoon oil

Mix the flour with yeast, water, sugar, salt and oil in the food processor and process into medium soft dough.  Cover with a towel and put it in warm place to be leaved for around 40-45 minutes.  Heat the 3 tablespoon oil in a frying pan and fry the onions until transparent.  Remove from heat and add the meat, pine nuts, laben, salt, pepper, all-spice, cumin and paprika.  Roll out the dough on a floured table into a big circle and cut into 4 in. circles with a round cookie cutter or teaspoon.  Put 1 tablespoon stuffing in each circle, brush the sides of the dough with water and pinch the flour sides firmly shaping it into an open-face sfiha.  Preheat the oven to 400 deg. F arrange the sfihas in a slightly greased cooking tray and bake for 12015 minutes until the sides and bottom are pinkish in color. 

Serves 4-5:

• 1 lb. flour
• 1 tablespoon salt
• 1 tablespoon sugar
• 1 tablespoon instant yeast
• 1 1/2 cups warm water
• 1/4 cup vegetable oil

Topping

• 1 cup zatar (oregano)
• 1 cup olive oil
• 1 tablespoon sumac
• 1 tablespoon sesame seeds
• add salt to taste

Mix the flour, salt, sugar, water and oil, and knead to obtain medium/soft dough.  Leave to rest in a closed bowl for 20 minutes and let puff up.  Divide the dough into little balls larger that eggs and roll out into circles 1/2 inch thick.  Press down with fingers to make identification marks on the dough.  Combine the zatar (oregano), sumac, sesame seeds and oil, and spoon 1-2 tablespoon over pastry, spreading evenly.  Arrange pastry on a baking tray in a preheated oven of 450-500 deg. F for 5-6 minutes until puffy.  Prick with a fork in some places to avoid excess puffiness. 

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...

Serves 6 to 8:

• 2 lbs processed kibbeh meat, mutton or beef
• 4 cups fine cracked wheat (bulghur)
• 1 cup semolina (smeed)
• 1 onion, grated
• 1 tablespoon salt
• 1 teaspoon paprika
• ½ teaspoon black pepper
• 1 tablespoon pepper paste
• Cold water, to knead the kibbeh
• Oil, to fry the kibbeh

Filling

·         1 lb. medium ground meat

·         5-6 onions, finely chopped

·         3-4 tablespoon shortening, or butter

·         1 teaspoon all-spice

·         1 teaspoon salt

·         ½ teaspoon cinnamon

·         ¼ cloves

·         ½ teaspoon paprika

·         ½ black pepper

·         ½ cup pine nuts or walnuts, chopped

Wash the cracked wheat and drain.  Add the semolina, salt, pepper paste, onion and processed meat and knead into kibbeh dough, which is sticky yet workable.  Dip the hands in water to facilitate the kneading process and add some water, if necessary.  To prepare the filling, melt the butter and fry the onions until pale.  Add the ground meat and salt and cook until the meat changes color and the water has evaporated.  Stir in the spices and nuts, mix and leave aside to cool.  Divide the kibbeh dough into small walnuts-size lumps.  Take each lump and make a hole in the middle.  Dip finger in water and enlarge the hole with the finger and fill with the ground meat stuffing.  Bring together the sides and shape into long, shape-edged kibbehs.  Arrange in a tray next to each other.  Repeat the same procedure with all the kibbeh dough.  Heat the oil in a deep frying pan and fry the kibbehs, few at a time, until golden and crispy.  Serve with wedges of lemon.

Serves 6 to 8:

• 2 lbs processed kebbeh meat, (preferably lamb or goat)
• 1 ½ cups fine cracked wheat (bulghur)
• 1 teaspoon salt
• 1 tablespoon pepper paste (optional)
• 1 small onion, grated
• 1 teaspoon paprika
• 2-3 leaves of basil, very finely chopped (optional)
• Few leaves of marjoram, very finely chopped (optional)
• ½ cup pine nuts, as garnish
• Olive oil, to top kibbeh
• Fresh mint leaves, as accompaniment
• White onions, peeled and quartered

Wash the cracked wheat and drain.  Put in a large bowl.  Add the onion, salt, pepper paste, basil and marjoram (optional).  Blend in the processed meat and dipping the hands in water, knead into smooth sticky kibbeh dough.  Transfer the kibbeh to a serving platter dipping the hands in water to facilitate the handling of the kibbeh.  Flatten the surface of the kibbeh with the hands and make criss-cross patterns with a knife.  Decorate with pine nuts and serve with fresh mint and onions.  Serve with olive oil on the side.

Serves 4 to 5:

• 4 to 5 medium tomatoes
• 1 cup feta cheese, cubed
• 2 to 3 cucumbers, cubed
• 1/4 cup red bell pepper, diced
• 1/4 cup green pepper, diced
• 1/2 cup seedless black olives
• 3-4 tablespoons olive oil
• 3-4 tablespoons vinegar
• 1 tablespoon balsamic vinegar
• Herbs of province or oregano

Cut the tomatoes horizontally at the top.  Scoop out the pulp of each tomato carefully, and dry the cavity with a paper towel.  In another bowel, combine the cucumber, red and green pepper, black olives, feta cheese, olive oil and vinegar.  Fill each tomato with the mixture.  Top with cubes of cheese and sprinkle with some herbs of province.  Ready to serve.

Serves 4:

• 1 cup dried fava beans
• 3 cups water
• 1/2 cup lemon juice
• 5 garlic cloves
• 1/4 cup parsley, chopped
• 1 teaspoon salt
• 1/2 cup olive oil

Remove any grit and stones from the beans.  Wash and soak overnight in 5 cups of water.  Wash and drain the soaked beans and place in a suacepan with 3 cups of water.  Bring to the boil, reduce the heat and cook, covered, for one hour and a half.  Crush the garlic with the salt and mix in the lemon juice.  Add this mixture to the beans after removing from the heat.  Pour the beans in a serving dish and sprinkle with chopped parsley.  Pour a little olive oil on the beans and serve hot with spring onions. 

Serves 4:

• 2 lbs. favas beans
• 13 oz. stewing meat, cubed
• 1 medium-sized onion, coarsely chopped
• 1/2 cup oil
• 1/2 cup green coriander, chopped
• 4 garlic cloves
• teaspoon salt
• a dash of pepper

Snip off the ends, string and cut the pods into medium-sized pieces.  Wash and drain.  Crush the garlic with a teaspoon of salt.  Saute the crushed garlic, chopped coriander and onion in the oil until the chopped onion becomes translucent, ahout 5 minutes.  Add the fava beans and meat to the mixture stir occasionally over low heat for 15 minutes.  Add the seasoning and a cup of water and cook over low heat for another 30 minutes or until tender.  Squeeze a little lemon juice onto the beans and serve hot with boiled rice. 

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...

Serves 4:

• 2 lbs. meat
• 1/2 teaspoon salt
• 1/2 teaspoon each pepper, cinnamon
• 2 cup vegetable oil
• 1 cup chopped parsley
• 1 onion
• 1/4 loaf Arabic bread, moistened

Peel and coarsely chop the onion.  Put the meat and chopped onion through a meat grinder twice.  Mix the onion, meat, parsley, seasoning and the moistened bread.  Knead the ingredients well, then put through the meat grinder, once.  knead the meat again and divide into small amounts.  Shape into small fingers or patties.  Heat the oil and brown the meat patties or fingers on all sides.  Serve hot with cucumber and yogurt salad.

Serves 6:

• 1 lb. meat
• 5 hard boiled eggs
• 1/2 cup crushed toasted bread crumbs
• 1 cup butter
• 1 onion, small
• 1 egg, beaten
• add salt and pepper to taste

Put the meat through a meat grinder twice, then follow with the onion grinding them once only.  Knead the meat with the onion and seasoning.  Divide the meat into equal amounts.  Wet the hands with water or a little oil and flatten each amount of the meat between the hands.  Place the bolied egg in the middle of the flattened meat and cover it completely with the meat.  Continue the procedure until all eggs are used.  Dip the meat-egg balls in the beaten egg, then in the crushed bread crumbs.  Brown the meat egg balls in the butter and serve whole or out in half.  Garnish with tomato slices or rings. 

Serves 6:

• 1 lb. ground meat
• 1 onion large
• 1 cup chopped parsley
• 1 teaspoon salt
• a dash of pepper, cinnamon

Sauce:

• 1/2 cup vinegar
• 3/4 cup tahinah
• 1 cup water
• 1/4 cup lemon juice
• 1/2 cup vegetable oil for browning the nuts
• 1 teaspoon salt
• 1/2 pine nuts

Peel and finely chop the onion.  Mix the ground meat parsley, onion and seasoning and knead well.  Grease a round (40cms) baking dish.  Place the meat mixturein the baking dish and pat down until smoothand covers the bottom of the baking dish.  In a deep dish, beat with a fork the water, vinegar, salt, tahinah and lemon juice.  Pour the sauce onto the meat and garnish with the browned pine nuts.  Bake in a hot over for 30 minutes.  Serve hot.

Serves 4:

• 1 lb. small eggplants
• 10 oz. minced meat
• 1/2 cup pine nuts
• 2 cups vegetable oil
• 1/4 cup vegetable oil to fry the pine nuts
• 2 lbs. tomatoes, peeled and finely chopped
• 1 teaspoon salt
• a dash of pepper, paprika and cinnamon
• 1/2 cup vegetable oil to brown the bread
• 2 cups yogurt
• 2 garlic cloves
• 2 cups toasted arabic bread cut into small pieces.

Lightly brown the pine nuts in the vegetable oil.  Remove and drain.  Saute the minced meat in the remainig oil.  Season and let simmer over low heat for 10 minutes.  Wash the eggplant and scoop out the pulp leaving a shell 1/4/cm. thick.  Wash again.  Mix the sauteed meat with half the amount of pine nuts and fill the eggplants with the stuffing.  Saute the stuffed eggplants in the oil.  Place the peeled, chopped tomatoes in a large ovenproof dissh.  Arrange the sauteed eggplants on top of the tomatoes.  Add one teaspoon salt to the eggplants and allow to come to the boil.  Reduce the heat and simmer for 40 minutes.  Brown the bread in the oil and drain.  Crush the garlic with a dash of salt and add to the yogurt.  When the eggplanlts are done, remove from the tomatoes and set aside.  Add 2 cups tomato sauce to the browned bread pieces and place in a large serving dish.  Pour the yogurt mixture over the bread and tomato sauce.  Arrange the eggplants over the yogurt mixture.  Garnish with the remaining browned pine nuts and their oil.  Serve immediately. 

Serves 5:

• 2 1/2 cups water
• 3/4 teaspoon salt
• 2 tablespoons butter
• 1 cup long grain rice

Wash the rice in several waters then drain.  Boil the required amount of water, then drop the rice gradually in to the water.  Add the salt and butter tothe rice and stir slowly.  Cook covered over low heat for 20 to 30 minutes.  If the rice becomes too dry add 3/4 cup of boiling water.  Uncover the pot for the last 5 minutes of cooking and separate the grains by shaking the pot or fluffing the rice with a fork  

Servies 8:

• 2 lbs. spaghetti, cooked
• 2 lbs. minced meat
• 1 small onion, finely chopped
• 1/2 cup butter
• 1/4 cup pine nuts
• 1 teaspoon salt
• 1/4  cup tomato paste
• 1 cup water
• a dash of pepper, a dash of cinnamon
• 3 1/2 cups white sauce
• 2 eggs, lightly beaten
• 2 cups grated parmesan cheese

White Sauce (1 cup)

• 2 trablespoons butter/margarine
• 2 tablespoon flour
• 1/2 teaspoon salt
• a dash of pepper
• 1 cup milk

Melt the butter over low heat.  Stir in all the ingredients except the milk.  Cook the sauce until bubbles form on its surface.  Remove from the fire and stir in the milk.  Return the sauce over the fire and cook until thick (2 minutes).

Prepare the white sauce first.  Remove from the fire and stir in 1 cup parmesan cheese.  Add the lightly beaten eggs and set aside.  Saute the pine in the butter until light brown in color.  Remove the pine nuts and saute the onion and the minced meat over medium heat for 15 minutes.  Add the seasoning, water and tomato paste to the meat.  Cover and simmer over gentle heat for 15 minutes.  Place half of the boiled spaghetti in a greasted ovenproof dish.  Top with minced meat and cover with the remaining spaghetti.  Pour white sauce on top and spread to cover the spaghetti.  Sprinkle the remainig cheese on top and cook in a moderate oven for 20  minutes until golden brown.  Serve hot.

Serves 6:

• 1/2 lb. spaghetti, boiled
• 1 lb. minced meat
• 1 small onion, finely chopped
• 1/2 cup butter
• 1/4 cup pine nuts
• 1/4 cup tomato paste
• 1 teaspoon salt
• a dash of pepper
• a dash of cinnamon

Saute the pine nuts in the butter until light brown in color, then remove them and place the meat and onion in the pan.  Saute the meat for 5 minutes.  Dissolve the tomato paste in 1 1/2 cup of water and stir into the meat mixture.  Remove from the fire, and add the pine nuts and seasoning to the meat mixture and sit well.  Place the boiled spaghetti in a baking dish and por the meat souce over it.

COmbine the ingredients well and place the dish in a hot oven for 25 minutes. 

Serves 5:

• 1 chicken (1 lb.) boiled
• 1/4 lb. spaghetti, boiled
• 1 cup grated parmesan cheese
• 3 1/2 cups white sauce

White Sauce (1 cup)

• 2 tablespoon butter or margarine
• 2 tablespoons flour
• 1/2 teaspoon salt
• a dash of pepper
• 1 cup milk

Melt the butter/margarine over low heat.  Stir in all the ingredients except the milk.  Cook the sauce until bubbles form on its surface.  Remove from the fire and stir in the milk.  Return the sauce over the fire and cook until thick ( 2 minutes).

Prepare the white sauce first.  Remove from the fire and stir in the cheese immediately.  Set aside.  Cut the meat from the bones of the boiled chicken.  Place 1/3 of the boiled spaghetti into a greased baking dish, then sprinkle a 1/3 of the amount of shredded chicken meat over the spaghettiand cover the meat withhalf the amount of white sauce.  Repeat the procedure and finish by covering the ingredients with the remaining amount of the white sauce.  Place the dish in a hot oven for 20 minutes.  Serve hot. 

Server 4:

• 1/2 lb. spaghetti, boiled
• 1/4 cup olive oil
• 4 cloves garlic, slivered
• 1/2 cup yogurt
• 1 tablespoon minced parsley
• a dash of pepper
• a dash of salt

Saute the garlic slivers in the oil until light brown in color.  Stir in the yogurt, parsley and seasoning.  Remove from the fire, pour over the boiled spaghetti and serve immediately.

Serves 10:

• 2 chicken, cut into pieces
• 5 cups rice
• 1 cup oil
• 5 onions, sliced
• 2 1/2 cups yogurt
• 3 potatoes, blanched
• 1 egg
• 1 teaspoon cornflour
• teaspoon each blak pepper, cumin, dried coriander, cardamon, saffron and cinnamon
• 1 1/2 tablespoon salt orto taste
• 1 tablespoonchopped garlic
• 10 cups water
• 3 mastica pieces

Wash the chicken pieces and rubjwith salt, wash again.  Place the chicken pieces in a pot with the mastica water and salt and cook for 40 minutes or until tender.  Remove the chicken pieces and set again.  Beat the egg and cornflour, then beat in the yogurt.  Add the spices and 1/2 tablespoon salt to the yogurt and set aside.  Saute the onions in the oil until golden then remove from the oil.  Place the onions on the chickenthenplace the potatoes on top of the chicken.  Pour the yogurt over the potatoesand set aside.  Pour 8 glasses of the stock ina pot.  Wash the rice and add to the stock with the oil the onionswere fried in.  Set aside until the rice absortbs all the liquid.  Place the rice over the yogurt mixture and place the pot in a pan 1/4 filled with water.  Bake for 30 minutes.  Invert into a serving dish and garnish with the fried nuts.

Makes 70 small turnovers:

• 6 cups plain flour
• 1 cup milk
• 1 cup vegetable oil
• 1 teaspoon yeast dissolved in a cup of lukewarm water
• 1/2 teaspoon salt
• 1/4 cup water

Stuffing:

• 4 lbs. fresh spinash
• 14 onions
• 1/3cup sumac
• 1/3 cup lemon juice
• 3/4 cup olive oil
• 2 tablespoons salt

prepare and knead thedough as you would - Meat Pie Pastry.  Let the dough stand for one hour before stuffing.  Meanwhile, finely chop the spinach leaves and wash in several waters.  Drain.  Chop the onions and add the salt.  Set aside for 5 minutes.  Squeeze excess water from spinach.  Squeeze out the onions and add to the spinach mixture and mix well.  Add salt to taste.  Divide the dough into several balls, and roll out each ball to a thickness of 2 mm onto a floured marble table.  Cut the rolled out dough into squares.  Fill each square with one tablespoon of filling and secure edges together by holding them over and pressing firmly together.  Place in well oiled baking trays and bake in a hot (350 degrees F) oven for 20 minutes.  Serve cold. 

Serves 10:

• 2 cups plain flour
• 1 cup milk
• 1/2 cup water
• a dash of salt

Stuffing:

• 1 lb. mutton, finely minced
• 2 onions, finely chopped
• 1/2 cup butter
• 1/4 cup pine nuts
• a dash pepper, cinnamon
• 1 teaspoon salt
• 1 tablespoon parsley, finely chopped
• 1 tablespoon dried mint
• 1 cup flour for rolling out the dough

Cooking the Yogurt:

• 2 lbs. yogurt
• 2 tablespoons cornflour dissolved in 1/2 cup water
• 1 egg
• 1 tablespoon salt
• 3 garlic cloves

Pies:

Sift the flour with the salt.  Then mix with the milk and waterto form a dough.  Knead the dough for 10 minutes.  If the doghis too thick and dry, moisten your hands a little.  Set the dough aside for a half an hour.  Brown the pine nuts in the butter.  Remove and drain.  Saute the minced meat and chopped onions inthe remaining butter.  Season and cook for 15 minutes.  Remove the meat mixture from the het.  Add the pine nuts and chopped parsley and mix well.  Roll out the dough on a large pastry board or marble table, after sprinkling a little flour first.  Roll the dough thinly and using a bicuit cutter os coffe cup, cut into circles about 4 cms. in diameter.  Place a teaspoonof the fillingon one sideof the circle, then fold the other side of the circle over the top, proessing the ends together to form a crescent-shaped pie.  Sprinkle one cup of flour on a large tray and arrange the crescent-shaped pies on it.  Let stand for a while.  Cook the yogurt.  When it comes to the boil drop each crescent-shaped pie into the yogurt.  Cook the yogurt with the pies for 10 minutes.  Crush the garlic with the dried mint and add to the yogurt one minute before serving.  Serve hot with boiled rice.

Serves 6:

• 2 lbs. chicken
• 2 onions
• 1/2 cup flour
• 1 medium-size can mushroom, chopped
• 1/2 cup butter
• 1/2 cup grated parmesan
• 1 puff pastry packet
• 1 egg yolk, beaten
• Clean,wash and cut the chicken into 4 pieces.  Place the chicken in asaucepan with one onion, 4 cups of water, one tablespoon salt and one teaspoon cinnamon.  Bring to the boil, then reduce the heat, cove and cook for 40 minutes.  Remove the chickenand set aside.  Bone, skin and cut the chicken into small pieces.  Wash and drain the chopped mushrooms.  Chop the remaining onion and saute in the butter until translucent.  Stir in the mushrooms ans seasoning.  Add the chicken pieces and let cook over low heat, stirring occasionally.  Add the flour to the above mixture and stir well. Stir in 2 cups of the chicken broth and cook for 5 more minutes.  Set aside to cool.  Roll out the puff pastry into a square of 1/4 cm thickness.  Grease the bottom of a round pan and sprinkle a little flour on it.  Place the rolled out dough onto the baking pan and pour the ckicken mixture in the middle of the dough.  Pull each corner of the square to the center of hte dough forming an envelope.  Brush the dough with the beaten egg mixture and bake in a preheated oven for 25 minutes.  Serve hot.

Serves 6:

• 3 lbs. chicken pieces, skinned
• 1 cup yogurt
• 1/2 cup butter
• 10 peppercorns
• 10 cardamon seeds
• 1 cinnamon stick
• 1 small piece ginger, chopped
• 2 cloves garlic, finely chopped
• 1 teaspoon chilli powder
• 2 teaspoon paprika
• add salt to taste

Melt the butter in a deep, lidded fryig pan.  Add the onions, peppercorns, cardamon and cinnamon and fry until the onions are golden.  Add the ginger, garlic, chilli powder, paprika and salt to taste and fry for 2 minutes, stirring occasionally.  Add the chicken pieces and fry until browned.  Gradually add the yogurt, stirring constantly.  Cover and cook gently for about 30 minutes.     

Serves 4:

• 3 lbs. chicken, skinned and cleaned
• 4 tablespoon yogurt
• 1 teaspoon chilli powder
• 1 teaspoon salt
• 2 tablespoons lemon juice
• 3 cloves garlic
• 2 small dried red chillies
• 2 teaspoon cumin seeds
• 1 tablespoon coriander seeds
• 1 small piece of ginger
• 1/4 cup butter, melted

Mix the chilli powder, pepper, salt and lemon juice together.  Slash the chicken all over and rub the mixture into the cuts.  Set aside for 1 hour.  Marinate the chicken in a paste of the following: yogurt, garlic, chillies, coriander and cumin blended ina food processor or blender.  Spread the mixture all over the chicken, cover and leave overnight in the refrigirator.  Preheat the oven to 400 degrees F.  Place the chicken on a rack in a roasting pan and pour over half the butter.  Cook for one hour, or until tender.  Halfway through cooking time pour the remaining butter. 

Serves 5:

• 2 chicken, boned and skinned
• 2 onions, slice
• 2 green peppers, sliced thinly
• juice of two tomatoes
• 1 teaspoon ground black pepper
• 1 teaspoonground cumin
• 1/2 tablespoon salt or to taste
• 1/2 tablespoonchopped garlic
• 1/4 cup vegetable oil
• 1/4 cup butter

Wash the chicken and cut into medium sized pieces.  Put the oil and butter in a skillet ad saute the chicken pieces for 5 minutes.  Remove from oil.  Saute the onions, peppers and garlicin the same oil for 5 minutes.  Add teh salt spices, tomato juice and chicken pieces to the onions and cook over low heat until the sauce is much reduced and the chicken pieces are tender (30 minutes).  Serve hot.   

Serves 4:

• 3 lbs. chicken
• 2 onions, coarsely chopped
• 1/2 cup oil
• 2 garlic cloves
• 2 cups peeled chopped tomatoes
• 1 cup water
• juice of 1 lemon
• 1 tablespoon each turmeric, hot chili black pepper, cinnamon and cardamon

Draw, singe, wash and disjoint the neck from the chicken.  Cut the chicken into 4 pieces.  Brown in the oil.  Remove and set aside.  Saute the oinions and garlic in the remaining oil.  Add the chopped tomatoes to the onions and stir well.  Add salt and seasoning.  Let simmer covered over low heat for 5 minutes.  Add the chicken pieces to the sauce and simmer over low heat for 1 hour.  Serve hot with rice or alone. 

Serves 6:

• 2 lb. chickens
• 1 1/2 cups olive oil
• 8 onions finely chopped
• 3/4 cupsummac
• 3 loaves arabic bread
• salt to taste
• 1 teaspoon each black pepper and cinnamon

Draw, singe, cut in halves and wash the chicken.  Drain.  Rub chicken pieces inside out with the seasoning.  Mix teh summac, some salt and chopped onions well and add the olive oil to the mixture.  In a baking tray, pour some olive oil.  Split the leaves of bread into two and place in the tray.  Spoon some onion mixture into the center of each loaf.  Place half the chicken on top of each mound of onion mixture.  Place a mound of onion and summac on top of each chicken.  COver chickens with remaining split bread.  Pour the remaining oil and summac over the bread.  Bake in a hot oven for 1 hour.  Sprinkle bread lightly with water and if the bread begins to brown, cover with aluminium foil.  Serve hot.

Serves 4:

• 2 cups short grain rice
• 1/2 teaspoon each ground cardamon, saffron allspice, cinnamon
• 1 onion finely chopped
• 200 grams minced meat
• 1/2 cup raisins
• 3 cups chicken or meat stock
• 1/2 cup oil
• 1/2 cup almonds blanched, peeled slivered
• 1 teaspoon salt

Wash the rice well and soak in warm water.  Saute the almonds in oil until golden.  Remove the almonds from the oil and add the chopped onion to the oil.  Saute until tender.  Add the minced meat to the onion and saute for 5 minutes.  Stir in the spices and raisin.  Add the chicken stock to the meat mixture and bring to boil.  Strain the rice and add to the meat mixture.  Let simmer for 5 minutes then stir gently with a fork.  Cook, covered, over low heat for 30 minutes.   

Serves 5:

• 1 cup long grain rice
• 1/2 cup vegetable oil
• 1 small onion, finely minced
• 2 lbs mature tomatoes
• 1 teaspoon salt
• 1/2 teaspoon paprika
• 1/2 teaspoon cinnamon
• a dash of black pepper

Wash and squeeze the tomatoes by putting them through a vegetable strainer.  Saute the onions in the vegetable oil until brown i color.  Add the strained tomato juice and the seasoning to the sauteed onions, stir and let come to the boil.  Meanwhile wash and drainthe rice, then add to the above mixture and combine well.  When the rice mixture boils, let simmer over slow heat for another 25 minutes.  Cover the rice mixture and put it aside to cool down, then invert over a platter without  taking away the pot.  After five minutes, remove the pot carefully without destroying the shape of the mould.  Serve hot.

Serves 4:

• 1 lb. stewing meat, cubed
• 2 cups yogurt
• 1 cup rice
• 2 tablespoons flour
• 2 teaspoons dried mint
• 2 tablespoons butter
• 1 teaspoon paprika

Wash the meat and place in a saucepan with 6 cups of water.  Cook over  low heat for 1 hour.  Add the rice to the meat 20 minutes before the meat is completely cooked.  Mix the yogurt with the flour and dried mint.  Add to the meat and rice mixture.  Season and stir occasionally.  Meanwhile, melt the butter stir in the paprika and saute a little over low heat.  Add to the soup and serve immediately.

Serves 5:

• 1 lb. meat with bnes
• 1 cup cracked wheat
• 4 tomatoes, peeled and chopped
• 2 tablespoons vegetable oil
• 16 cups of water
• 1 onion, chopped
• 1/2 tablespoon cumin
• 10 pepper corns
• 1 cinnamon bark, broken into pieces
• 1/2 tablespoon dried coriander, ground
• 1 tablespoon salt or to taste

Pick over the wheat and wash well.  Soak in water overnight.  Place all the spicesin a bouquet garni or a piece of gauze tied to form a sac.  Strain the wheat and place in a pot with the meat over low heat.  Bring toboil and add the bouquet garni.  Reduce the heat and let cook for 40 minutes.  Remove the meat and bouquet garni.  Put the broth in a blender and blend then strain.  Add the meat, tomato, oil and salt to the wheat soup and let cook gently for 20 minutes.  Serve hot. 

Serves 5:

• 2 lbs. green fava beans
• 1 cup olive oil
• 5 onions finely chopped
• 3 teaspoons salt
• 1/2 cup water
• a dash of pepper
• 1/4 cup lemon juice

Wash, cut off the ends, string and chop the beans into medium pieces.  Fry the onions in oil in a big skillet until light brown.  Stir in the beans and saute for around 10 minutes.  Add the seasoning and lemon juice to the beans.  Stir in the water and allow to simmer fo r20 minutes or until tender.  serve cold.

Serves 5:

• 3 green peppers
• 1 lb. ripe tomatoes
• 3 tablespoons dried coriander
• 1/2 teaspoon salt
• 10 garlic cloves
• a small amout of olive ot vegetableoil

Wash and chop the peppers coarsely, then saute in oil util tender.  Peel finely chop the tomastoes.  Crush the garlic with the salt and dried coriander.  When the peppers are tender, add the tomatoes and stir until tender.  Add the garlic mixture to the tomatoes and peppers and stir well for 3 minutes.  Remove form heat and serve cold. 

LEBANESE DESSERT RECIPE

• 1 cup sugar
• 1 cup milk
• 1 cup self-rising flour
• 1 large can sliced peaches
• 1 tablespoon butter (1 stick)

Melt the butter in a 9x9 inch pan.  Mix together the sugar, milk adn flour and pour over melted butter.  Pour peaches including the juice in the pan.  Sprinkle the top with cinnamon and nutmeg.  Bake at 300 degrees for 1 hour.

LEBANESE DESSERT RECIPE

• 1 cup shortening
• 1/2 cup confectioners sugar
• 2 1/4 cups sifted flour
• 1/2 teaspoon salt
• 1 tablespoon vanilla
• 3/4 cup finely chopped pecans

Cream shortening and confectioners sugar together.  Gradually add other ingredients.  Shape into 1 inch balls.  Bake at 350 degrees 10-12 minutes on a greased cookie sheet until golden.  While warm, roll in additional confectioners sugar.

• 1 cup chopped nuts
• 1 lb. dried raisins
• 1 lb. dried dates
• 1 lb. dried figs

chop each ingredient separately in a food processor the mix together.  Roll the mass together in to a bologna or log shape and let it stand for a couple of days.

Serves 5:

• 2 lbs. eggplants
• 1/2 teaspoon salt
• juice of one and a half lemons
• 1/2 cup tahinah paste (ground, hulled sesame seeds)
• 3 garlic cloves
• 1 tablespoon water

Grill the eggplants then mash the plup.  Crush the garlic cloves with the salt in a pestle, then stir in the lemon juice.  Add the above mixture to the mashed eggplants, then stir in the tahinah and water.  Serve in a bowl and sprinkle with chopped parsleyand a little cumin.

Serves 5:

• 3 medium-sized eggplants (2 lbs,)
• 4 garlic cloves, peeled
• 1/2 teaspoon salt
• 2 tablespoons chopped parsley (flat-leaf parsley is preferable)

Roast the eggplants by placing each ona gas flame and turning them over unitl the skin is charred and begins to split. When the eggplants are cool enough to handle, skin them and mash the pulp to a smooth puree.  Crush the garlic cloves with salt, and stir it into the mashed eggplants.  Place the puree in a plate and sprinklehe top with olive oil and chopped parsley.

Serves 2:

• 3 medium-sized eggplants (2lbs.)
• 1 cup yogurt
• 5 garlic cloves, peeled
• a dash of salt
• a dash of dried, crushed, mint leaves

Pare the eggplants and cut them into half-inch slices, then sprinkle them with salt and put them aside for a while.  Drain the slices and fry them in oil until golden.  Drain them on absorbent paper and place on a plate.  Crush the garlic cloves in a pestle with the salt and dried mint, then stir them into the yogurt.  Pour the yogurt mixture over the eggplant slices and serve.

Serves 5:

• 1 cup tahinah sauce
• 1/2 teaspoon salt
• 3/4 cup chopped parsley
• 1/2 cup cup fresh lemon juice
• 1 tablespoon water
• 3 garlic cloves

Crush the garlic with the salt, then stir in the tahinah and water.  Wash the chopped parsley very well, then drain.  Add the parsley and lemon juice to the tahinah mixture and mix all the ingredients well.

Serves 7:

• 2 lbs. fresh okra diced
• 3 lbs. ripe tomatoes, peeled and diced
• 4 medium-sized onions
• 2 whole garlic bulbs
• 3 tablespoons salt
• 1 cup olive oil
• 3/4 cup chopped fresh coriander
• 1/2 cup lemon juice
• 1 tablespoon ground, dried coriander

Cut off stems of the okra then wash and drain.  Saute the okra, a few at time, in oil until almost golden, then drain.  Peel the onions and slice finely, then fry them with one whole peeled garlic bulb in the same oil that the okra was fried in.  When the onions and garlic are lightly browned, add the okra, diced tomatoes, salt and lemon juice.  Crush the remaining garliccloves with the dried coriander, then add with the green coriander to the above ingredients.  Pour half a cup of water over the okra and allow to boil over slow heat for half an hour without stirring.  Garnish with slices of green pepper then serve cold.

Serves 16:

• A round loaf of french bread (2 lbs.)
• 2 lbs. Kashta (Home-made cream)
• 4 cups sugar
• 2 cups ground pistachio nuts
• 1/2 cup orange blossom water

Kashta (Home-made cream)

• 3 cups powdered milk
• 1/2 cup plain flour
• 4 cups water

For the Kashta

Mix the milk, flour and water in a saucepan.  Place over medium heat, stairring constantly.  Allow the milk to boil for one minute, then pour ina shallow tray or dish.  Let stand for 2 minutes then remove the thick layer or patches of cream that have formed on the top.  Keep them in a separate dish.  Keep on removing the thick patches of cream, as they form.  Use this cream as a filling for Aish al Saraya.

For Aish al Saraya

Remove the crust with a sharp knife and divide the round loaf into two equal circles.  Sprinkle a little water on each circle until moistened but not quite wet.  Place each moistened circle on a 40 cm diameter tray.  In a saucepan, place the sugar over medium heat and stir with wooden spoon until the sugar dissolves and become brown.  Pour the brown sugar equally on both circles.  Let stand for a while.  When the sugar cools down, place one tray over low heat and knead the bread with moistened hand.  Make a cicle, 1/2 cm thick, remove from the heat and set aside.  Repeat the same procedure with the other tray.  Turn one circle of kneaded bread onto a large serving dish, and sprinkle a little orange blossom water on it.  Smooth down with the palm of your hand.  Place the kashta on this circle of bread on top of the kashta.  Sprinkle with a little orange blossom water and smooth down with your palm.  Refrigirate for 2-3 hours.  Serve cold, garnished with the ground pistachio nuts.

Makes 32 pancakes:

• 2 lbs. medium-sized atayef
• 3/4 cup butter
• 2 cups finely chopped walnuts
• 1/2 cup sugar
• 2 tablespoons orange blossom water

   Syrup

• 5 cups sugar
• 1 1/4 cups water
• 1/2 teaspoon lemon
• 1/4 cup orange blossom water

Mix th sugar, chopped walnuts and orange blossom water well.  Stuff the pancakes with this filling.  Fold and pinch the edges together to secure.  Brush the pancakes with the butter.  Arrange in a baking pan and bake in a hot oven until light gold in color.  Dip in hot syrup and serve hot.

Serves 10:

• 4 cups plain flour
• 3 cups water
• 2 teaspoons yeast dissolved in 2 teaspoons warm water
• 5 cups vegetable oil
• dash of salt

   Syrup

• 1 1/2 cups water
• 3 tablespoons orange blossom water
• 3 drops of lemon juice
• 5 cups sugar

DIssolve the yeast and set aside for 10 minutes.  Sift the flour and the salt in a big bowl.  Add the water, and dissolved yeast and mix well.  Cover the batter with your hand until it becomes pliable and smooth.  Cover the batter with a piece of clothand let stand in a warm place for 4 hours, until it is double in bulk.  Beat the batter with your hand every once in a while to prevent any bubble form forming.  Prepare the syrup.  Heat the oil in a heavy saucepan.  Scoot out the dough with a wet teaspoon and drop into the hot oil.  The balls will swell and float to the top.  Stir the balls until the are golden and crisp.  Remove the balls from the oil and drop into the cool syrup.  Remove promtly and serve hot or cold. 

Yields 3-4 dozens:

• 1 cup butter
• 1 cup sugar
• 2 1/2 cups flour

Thoroughly cream butter,  Add sugar and continue creaming with mixer until fluffy (5-10 minutes).  Add flour and work with hands until smooth.  If toosticky, add a little more flour.  Shape into desired form or into 1/2" thick roundspressing the centerwith thumb and placing a blanched almond or pine nut in the center.  Let stand until completely cooled as they are flaky and will easily fall apart when warm.

Serves 5:

• 10 Artichokes
• 2 medium-sized onions
• 10 oz. minced meat
• 1/2 cup pine nuts
• 1/2 cup oil to fry the meat
• 1/2 teaspoon salt
• 1/4 cup oil to brown the flour
• juice of one lemon
• dash of pepper
• 1 teaspoon flour
• 2 cups water
• Arrange the artichokes hearts in the pot and bring to the boil.  Reduce the heat and simmer for 20 minutes.  Remove the hearts and keep the water i which they were boiled.  Arrange the hearts in an overproof dish.  Prepare the stuffing and fill the hearts with it.  Brown the flour in the oil and add the water,  and the hearts were boiled in.  Stir well.  Pour the flour mixture into the ovenproof dish and bake in a hot oven for 5 minutes.  Serve hot with boiled rice.   

Serves 6:

• 1 cup cracked wheat
• 5 onions, finely chopped
• 1 lb. meat with bones
• 10 cups water
• 1 teaspoon flour
• 1/2 teaspoon powdered cardamon
• salt to taste
• dash of pepper

Pick over, then wash the cracked wheat well.  pressure cook the meat and bones in the water for 30 minutes.  Remove the bones from the broth.  Then add the cracked wheat and chopped oinions to the meat.  Pressure cook for 1 hour over low heat.  Dissolve the flour in 1/4 cup of water then add with the powdered cardamon to the soup.  Let boil for 2 minutes. 

Serves 6:

• 4 cups grated zucchini
• 4 cups peeled, chopped tomatoes
• 4 cups finely chopped onions
• 1 lb. meat with bones
• chopped parsley
• 2 potatos, coarsley grated

Wash the meat and bones and place in saucepan with 10 cups of water.  Cook over low heat for 1 hour.  Remove the bones.  Add the zucchini, tomato and onion to the meat and cook for 30 minutes.  Addthe potatoes 10 minues before serving.  Let boil twice.  Garnish with parsley.

Serves 3:

• 4 cups tomato juice
• 1/4 cup short grain rice
• 1/4 cup butter
• 5 garlic cloves
• 1 teaspoon dried coriander
• 1 teaspoon salt

Wash the rice then place it in a saucepan with the tomato juice.  Bring to boil, then reduce the heat and let simmer for 30 minutes.  Crush the garlic with the dried coriander, then saute in the butter until golden.  Add the garlic mixture to the soup and let simmer for five minutes.  Serve hot.

Serves 4:

• 1 cup lentils
• 1/4 cup rice, washed
• 6 cups water
• 1/2 teaspoon salt
• 1/2 teaspoon powdered cumin
• dash of pepper
• one onion, finely chopped
• 1/4 cup olive oil
• 1/2 cup parsley, finely chopped
• - a few cubes of toasted french bread

Remove any stones from lentils, then wash well and drain.  Place in a saucepan with the water and washed rice over medium heat and bring to a boil.  Reduce the heat and simmer for one hour.  Remove from the fire and strain the lentils or puree through a vegetable strainer. While straining the lentils add half a cup of water into the vegetable strainer.  Place the pureed lentils over medium heat and stir in cumin, salt and pepper.  Brown the chopped onion in the oil, then addit to to the pureed lentils.  Leave the lentils and the onion over medium heat for 5 minutes only.  Sprinkle the soup with chopped parsley and bread cubes.

Five Cups:

• one small chicken
• 1/2 cup vermicelli (thread-like noodles)
• 8 cups cold water
• one onion
• a dash of pepper
• 1 teaspoon salt
• a little celery
• 1 tablespoon parsley, finely chopped
• 1 tablespoon butter

Clean the chicken and cut it into pieces, then place it in a saucepan with eight cups of cold water.  Add the peeled onion and celery to the chicken, cover the sauce pan and let simmer over medium heat for 2 hours.  Brown the vermicelli in the butter until golden, then remove immediately.  Strain the chicken broth, then add the vermicelli and let simmer over medium heat for 15 minutes.  Add small chicken pieces to the strained broth; garnish with chopped parsley and serve. 

Serves 3:

• 4 medium carrots
• 4 large radishes
• 1 cup white or feta cheese, chopped
• 1/4 cup parsley finely chopped
• 1/4 cup lemon juice
• 1 teaspoon salt
• 1/4 cup olive oil
• 2 garlic cloves
• 1/2 cup black olives for garnish

Wash , peel and grate the carrots and radishes.  Crush the garlic and salt and beat in the lemon juice and oil.  Pour the garlic lemon mixture over the garted carrots and radishes.  Mix well then add the cheese pieces and garnish with olives and parsley.

Serves 4:

• 3 cups of finely shredded cabbage leaves
• seeds of one sour pomegranate
• juice of one lemon
• 1/4 cup of vinegar
• 1/4 cup olive oil
• 1 garlic clove, crushed
• 1 teaspoon salt

In a salad bowl, mix the above ingredients well and serve.

Serves 4:

• 1/2 cup vinegar
• 1/4 cup olive oil
• 1 lb. cooked beets
• 2 onions cut into rings
• 1/2 cup chopped parsley
• 2 teaspoon salt

Place the onion rings in a salad bowl.  Stir in the salt and vinegar.  Peel then slice the beetroot and add to the mixture in the bowl.  Stir well and garnish with parsley.

Serves 7:

• 2 lbs. Zucchini
• 1/4 cup olive oil
• 3/4 cup parsely, finely chopped
• 1 1/2 tablespoon salt
• 2 cups yogurt
• 4 garlic cloves

Wash and cut off stems, then slice the Zucchini into medium sized pieces.  Cook in 2 cups of water and a dash of salt over medium heat for one hour or until tender.  Drain and set aside to cool.  Chop the Zucchini very finely.  Crush the garlic with the salt and stir in the yogurt.  Add the chopped Zucchini to the yogurt mixture.  Stir well.  Pour into platter then sprinkle with chopped parsley and olive oil.

Serves 5:

• 1/2 loaf pita bread, toasted or dried
• 1 ib. cucumber
• 1 medium-sized lettuce
• 1 lb. tomatoes
• 10 small radihes
• 1 tablespoon salt
• 5 garlic cloves
• juice of two lemons
• 3 tablespoons vinegar
• olive oil
• 3/4 cup fresh mint leaves
• 1 onion
• 3/4 cup of parsley and purslane (optional)

Break the bread into small pieces.  Chop the vegetables finely and combine them with the bread.  Crush the garlic with salt and stir in the lemon juice, olive oil and vinegar.  Add the garlic mixture to the vegetables and stir well.  Sprinkles a little Summac on the Fattoush and serve.

Serves 5:

• 2 lbs. chicken
• 6 oz. minced meat
• 2 cups rice
• 1 cup butter
• 1 onion, peeled
• 2 cups peas
• 1 tablespoon salt
• 2 tablespoons pine nuts
• 2 tablespoons pistachio nuts
• 1/2 cup blanched almonds
• 1/2 teaspoon each, pepper, cinnamon, cardomon and saffron

Draw, singe, wash and disjoint the neck from the chicken.  Cut the chicken into 4 pieces.  Place in a pot with onion and 5 cups of water.  Season with all the spices.  When the water biols, let simmer over low heat, covered for 40 minutes.

Remove the chicken pieces from the stock.  Set aside.  Strain the stock.  Saute the pine nuts in teh butter untill golden.  Remove and set aside.  Saute the the pistachios in the butter.  Remove and set aside.  Finally saute the almonds until light brown.  Remove.  Saute the minced meat in the butter for 10 minutes.  Wash and drain the rice.  Mix with peas and add to the minced meat.  Debone, remove skin and cut the chicken into small pieces.  Arrange the pieces on the bottom of a saucepan.  Cover the chicken pieces with the rice mixture, carefully, so as not to disturb the rice.  Let simmer covered, over low heat for half an hour.  INvert the saucepan over a large dish and leave in place for 5 minutes.  Remove the saucepancarefully so as not to disturb the arrangement.  Garnish the dish with browned nuts.  Serve immediately.

Servies 6:

• 3 lbs. chicken
• 1/4 cup butter
• 1/2 finely chopped onions
• 2 garlic cloves, crushed
• 1 large tomato
• 3 cups hot water
• 1 cup rice, uncooked
• 1 tablespoon minced parsely
• 2 teaspoon salt
• 1/2 teaspoon paprika
• 1/4 teaspoon balck pepper
• 1/4 teaspoon saffron
• 1 bay leaf

Draw, disjoint and wasthe chicken, then pat dry.  Saute the onions and crushed garlicin butter over medium heat until tender.  Remove the onions and garlic from the skillet and drop the large chicken pieces first in the oil.  Saute until golden.  Add the smaller pieces and saute as well.  Wash and chop the tomato coarsely.  Ad with the onions and garlic to the chicken pieces.  Add all the other ingredients.  Cook, covered, for 45-60 minutes or until chicken pieces become quite tender.

CODFISH BALLS RECIPE

Mix equal parts of mashed potatoes and shredded codfish. 
Form them into little balls. 
Dip the balls into whipped egg and then bread crumbs. 
Fry in hot margarine and serve garnished with parsley.

Enjoy...

Serves 4:

• 3 table spoons prepared horseradish
• 3 table spoons mayonnaise
• 2 table spoons dry bread crumbs
• 1/2 teraspoon salt
• 1/4 teaspoon pepper
• 4 salmon steaks, about 1" thick

Heat the oven to 425 degrees.  Drain the horseradish and combine it with the mayonnaise.  Season the bread crumbs with 1/2 teaspoon salt and 1/4 teaspoon pepper.  Pat the salmon steaks dry with paper towels and put them on a rack in a shallow pan.  Coat the tops of he steaks with the mayonnaise mixture and sprinkle the bread crumbs on top.  Bake in the hot oven until the fish is almost done, about 20 minutes.  Undeer broiler broil the salmon steaks until the crust is browned, 2 to 3 minutes.

Serves 6-8:

• 3 lbs. fish (ling cod, king or perch)
• 1 cup olive oil
• 2 large onions, coarsely chopped
• 2 cups uncooked rice, long grain
• 1 table spoon cumin
• add salt and pepper to taste

Wash fish, salt inside and out.  Let stand for 1 hour.  Fry fish in olive oil.  Set in Platter.  Remove heads from fried fish and boil in 2 cups water on medium heat about 1/2 hour.  Strain liquid.  Brown onions until golden brown in fish residue, adding more olive oil if needed.  Add rice, cumin, salt and pepper.  Saute rice with onions for a few minutes.  Add strained liquied to measure 4 cups.  Add water, if additional liquid if needed.  Cover and cook over medium heat 20 minutes.  Then simmer 10 additional minutes until rice is done.  Place on platter.  Debone fish and put over rice.   Garnish with lemon wedges.

Enjoy...

GRILLED FISH LEBANESE RECIPE

• 2 lbs. fish (ling cod, king or perch)
• Olive oil

Wash fish, salt and let stand for an hour.  Thoroughly rub with olive oil.  Grill on charcoal and serve with tartar sauce. 

Enjoy...

• 2 lb cabbage (1 medium head)
• 1 cup uncooked rice
• 1 lb lamb shoulder, finely chopped
• 1/2 teaspoon cinnamon
• 1/2 table spoon cumin seed
• 1/2 table spoon salt
• 1/2 table spoon pepper
• 4 large cloves garlic
• 1/4 cup lemon juice
• 3 table spoon butter, melted

Core the center of the cabbage hed and insert the whole head in boiling waterto wilt the leaves.  Drain and separate the leaves.  Mix meat and rice (which has been soaked in cold waterand drained).  Addspices and melted butter.  Roll about one tablespoon of meat and rice mixture in half of a loaf.  Line the pan with two leaves, add cabbage rolls, arranging evenly.  Add two or three cups fo water and cook covered for about 30 minutes.  Add lemon juice during the first three minutes of cooking.

• 1 lb collard greens
• 1 lb cottage cheese
• 1 table spoon black pepper
• 3 table spoon butter
• add salt to taste

Wash the collard greens and chops.  Boil the green is 6 cups of water for 5010 minutes.  Discard the water and set aside.  Add black pepper, butter and mix with the cottage cheese.  Add the chopped collard greens with cottage cheese mixture and mix well.  Refrigerate to store. 

• 1 can cream of asparagus soup
• 2 table spoon milk
• 2 pkg (10 oz each) frozen asparagus cuts OR 1 1/2 lb fresh asparagus spears trimmed and cut into 1 inch pieces

In 2 qt saucepan over medium heat, combine soup and milk.  Heat to boiling, stirring often.  Add asparagus.  Cover and cook over low heat for 10 minutes or until asparagus are tender, stirring occasionlly.  Serve with grated Parmesan cheese, if desired.

• 2 medium zucchini , garted
• 1 teaspoon salt
• 3 eggs
• 1 cup grated feta
• 1 1 /2 teaspoon mint
• 3 table spoon flour
• pepper
• 1 table spoon olive oil
• 1 table spoon commeal
• 1 table spoon milk
• vegetable oil

Treat the zucchini with salt so that it will not be bitter; let it stand for 30 minutes, then squeeze out the excess moisture.  Mix everything together and drop by the spoonful into a skillet with enough oil heated for frying.

• 1 lb fresh broccoli
• 1 table spoon vinegar
• 1 table spoon soy sauce
• 1 teaspoon sugar
• 1 1/2 teaspoon vegetable oil
• 1 1/2 teaspoon water
• 1 table spoon sesame seeds, toasted

Trip off large leaves of broccoli and remove tough ends of lower stalks.  Wash broccoli and separate into spears. Cook broccoli in small amount of boiling water for 8 to 10 minutes or until crisp-tender; drain.  Combine the remaining ingredients in a saucepan, and bring to a boil.  Pour sauce over broccoli and toss.

• 4 potatoes
• 1/2 cup butter
• 1/4 teaspoon hot pepper sauce
• 1/2 teaspoon each: dried leaf chervil, tarragon, dill weed.

Wash and slice potatoes.  Place in large saucepan and add 1 inch cold water.  bring to a boil, reduce heat and simmer 35-45 minutes, until potatoes are tender.  Melt butter and add other ingredients.  Serve potatoes hot with herb butter.

• 1/2 cup shredded lettuce
• 1/2 cup alfaalfa sprouts
• 1/2 cup grated Cheddar cheese
• 1/2 cup shredded carrots
• 1/4 cup raisins (optional)
• 1/4 cup walnuts
• 2 small pita bread
• Yogurt dressing, Frensh dressing, or onion juice with a little olive oil.

Combine the lettuce, sprouts, Cheddar, carrots, raisins and walnuts as you would a salad.

Open the pita pocket on one end, then spoon vegetables inside.  Add tot the filling the dressing of your choice. 

• 3 cups unsalted cooked spinach, drained
• 1 teaspoon minced onion
• 1/3 cup melted butter
• 1/2 teaspoon prepared mustard
• 2 table spoon vinegar
• 1/4 teaspoon pepper
• 1/2 teaspoon salt
• 2 boiled eggs

Mix the spices with spinach.  Slice bolied eggs and place on top of mixture in 1 qt casserole.  Heat till warm.

• 1 cup cooked rice
• 2 oz. grated pecorine cheese
• 1/8 teaspoon pepper
• 3 cups cooked spinach
• 6 table spoons olive oil
• 3 eggs, s;ightly beaten

Mix all these ingredients except 5 table spoons of the olive oli, which will be reserved for frying.  Drop by the spoonful into hot oil, and cook about 3 minutes on each side, until the croquettes are golden.

• 8 oz. Philadelphia Cream Cheese
• 4 cups hot mashed potatoes
• 1 egg, beaten
• 1/3 cup onion, finely chopped
• 1 teaspoon salt
• 1/4 cup pimiento, chopped
• add pepper to taste
• Mash all together.  Put in 1 qt. casserole.  Bake at 350 degrees for 45 minutes.

• 1 large head cabbage
• 1 table spoon salt
• 1/2 cup (1/4 lb) butter, melted
• 3 table spoon sugar
• 1/4 teaspoon ground pepper

Remove core from cabbage.  Finely chop; mix with salt.  Let stand for 30 minutes.  Place in colander, rinse under cold running water; squeeze out liguid.  In wide frying pan, melt butter and add cabbage.  Cook, uncovered over low heat for 30 minutes, stirring frequently.  Add sugar and pepper.  Cook until amber.

Serves 4:

• 2 sliced medium zucchini
• 2 sliced tomatoes
• 1 thinly sliced onion
• 1 cup shredded mozzarella cheese
• 1/4/ cup grated parmesan
• 1/4 cup seasoned bread crumbs
• 1/4 cup melted butter

Layer in a large pan in order given above.  Cover with foil tightly.  Grill for 20 to 30 minutes.

• 1 stick oleo (1/2 cup margarine)
• 1 medium onion, chopped
• 10 oz. frozen chopped broccoli, cooked and drained
• 4 eggs
• 10 oz. small curd cottage cheese
• 2 boxes jiffy cornbread mix

Saute onion in oleo and add drained broccoli.  Mix eggs, cheese and cornbread.  Mix well and add onion and broccoli mixture.  Bake at 350 degrees for 40 minutes in 13x9 inch baking dish.

• 1 lb. finely ground lean lamb or beef
• 1 small onion minced
• 1/4 cup finely chopped parsley
• 1/4 cup finely chopped cilantro
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 teaspoon cinnamon
• 1/8 teaspoon allspice

Mix above ingredients well.  This is a basic receipe to be used in as number of variations.  Frequently, shaped in links around a skewer and grilled over hot coals.   

Serves 6:

• 1 cup uncooked lentils
• 4 cups water
• 2 large red onions, julienne
• 1/2/ cup oil
• 1 cup uncooked burgle #3
• add salt to taste

Rinse lentils ad add to water.  Bring to boil and cook over medium heat for 15 minutes.  Meanwhile saute onions in oil until golden brown.Remove from pan and rinse frying pan with 2 teaspoon of lentil water.  Add this residue, burgle and salt to lentils.  Cook for 20-25 minutes until done or until burgleand lentils are fluffy.  Place on a serving platter and completely cover the Moudardara with fried onions.  Served hot or cold. 

Serves 4 to 6:

• 1 cup uncooked lentils
• 4 cups water
• Large onion, chopped
• 1/2 cup olive or vegetable oil
• 1/8 teaspoon pepper
• 1/8 teaspoon cumin (optional)
• 1/2 cup uncooked rice
• add salt to taste

Inse lentils and place in a pan with water.  Boil or 20 minuteson medium fire.  Saute chopped onions in oil.  Add onions, seasonings and rice tot he lentils.  Cover and cook for 20 minutes.  Stir occasionally.  This may be eaten hot or cold.

• 3 teaspoons vegetable oil
• 1 large onion, chopped
• 1 med. eggplant, peeled and cubed
• 1 large tomato, peeled, seeded and chopped
• 1 teaspoon salt
• 1 bay leaf
• 1/2 teaspoon dried thyme
• 1 cup cooked rice

Heat the oil in a 10-inch skilled.  Add the onions and saute them until they are wilted.  Add the eggplant, tomato, salt, bay leaf and thyme and saute for 10 minutes, stirring occasionally.  Stir in the rice and cook until heated.  

Serves 6:

• 12 cups rice
• 6 teaspoon oil
• 2 small onions, finely chopped
• green olives
• 4 cups beef or chicken broth
• 4 med. tomatoes, chopped or 1 cup tomato puree
• 1 cup pimento stuffed
• 3 or 4 green chilies, seeded (optional)
• 2 teaspoons cilantro, chopped (optional)

In a wide frying pan over a medium-high heat, brown rice lightly in oil.  Add onion, garlicand tomato.  Cook for 2  to three minutes. Add 3 cups of the broth and chilies.  Cover and simmer 25 or 35 minutesor bake, covered in a 350 degrees over 50 to 60 minutes.  Add more broth, if needed to cook rice.  There should be no liquid remaining when rice is tender to bite.  Add coriander if desired, during last 10 minutes.  Garnish rice with olives.   

Serves 6:

• 1/4/cup lentils
• 1/4 cup dried garbanzo beans
• 1/4 cup dried lima beans
• 1/4 cup dried black beans
• 7-8 cups water
• 1 teaspoon cumin
• 1/4 cup rice
• 1 large onion, coarsely chopped
• 1/2 cup olive oil
• add salt to taste

Wash all dried beans and soak overnight.  Drain.  Place beans in kettle with water and cover.  Bring to boil, add cumin, reduce heat, and cook on medium fire.  After half an hour, rice, onions which have been sauteed in oil and salt.  Cook until beans, lentils and rice are tender.

• 1 small can of minced black olives
• 1 cup rice
• 2 cups water
• 1 cube vegetable bouillon
• 1 carrot, grated

Boil the water and put the rice into it, then lower heat after 1 minute of boiling.  Add the crumbled bouillon cube, stirring for 1 minute.  Cover and simmer rice for 10 minutes.  Add the olives and carrot shreds, stirring gently to mix evenly.  Cover and cook for another 15 minutes.

• 2 packages dry Ramen Noodles, crushed
• 1 head cabbage, shredded
• 1 small can of oriental corn, drained
• 1 small sliced water chestnuts, drained
• 1 bunch green onions, chopped
• 1/2 cup almond flakes
• 1/2 cup sesame seeds
• 1/4 cup rice wine vinegar
• 1 teaspoon sugar
• 1/4/ cup light oil
• 1/4 cup soy sauce

Mix together the crushed Ramon noodles (discard the flavor packets), cabbage, corn, water chestnuts and onions.  In a small pay dry roast the almonds flakes and sesame seeds and add to the above mixure.  In a sparate saucepan mix the rice wine vinegar, sugar, oil and soy sauce and bring to a boil.  Allow this to cool then pour over the above mixture.  Refrigerate overnight

• 1/4 cup olive oil
• 1/4 cup white wine vinegar
• 2 teaspoons freshlemon juice
• 1/2 teraspoon galic salt
• 1/8 teaspoon pepper
• 1/2 cup minced green onions

Mix until well blended.

Serves 4-6:

• 2 cups dried lentils
• 1 onion, stuck with 2 cloves
• 6 scallions, chopped
• 1/2/ cup French dressing (oil and vinegar)
• red pepper strips
• 1/8 teaspoon salt
• 1 bay leaf
• 1 cup parsley, chopped
• salad greens
• salt and pepper, to taste

Waash lentils: cover with water and bring to a boil for two minutes.  Remove from heat, cover and let stand for 1 hour.  Add salt, onion, and bay leaf.  Bring to boil again: simmer, covered until lentils are tender.  Do not over cook.  Drain and cool.  Combine lentils with scallions, parsley and French dressing.  Season with salt and pepper to taste.  Toss thoroughly.  CHill.  Serve on salad greens and garnish with strips of red pepper. 

• 8 medium ripe tomatoes
• 1/2 onion or 5 scallions chopped
• 1 cucumber peeled and thinly sliced
• 1 teespoon oregano
• 1/4/cup olive oil
• salt and pepper , to taste

Peel and dice tomatoes.  Toss all ingredients and let stand for 10 minutes.  Serve at room temperature.

Serves 4 -6:

• 4-5 potatoes
• 1/3/cup olive oil
• 1/4 cup lemon juice
• 1/2/ bunch parsley
• 4-5 scallions, finely chopped
• salt and pepper, to taste

Boil potatoes in skins until tender.  Drain, peel and slice thin.  While still warm add oilve oil and lemon juice.  Add scallions, parsley, salt and pepper.  Toss to completely blend.  Serve warm.

Serves 6 -8:

• 1 can white kidney beans or check peas
• 1 bunch scallions, finely chopped
• Juice of 2 lemons
• 1/2 to 3/4 cup olive oil
• 1 cn string beans
• 1 can red kidney beans
• 1 bunch parsley, minced
• salt and pepper to taste

Wash and drain beans.   Mixed in bowl with all other ingredients throughly.  Allow to marinate for several hours before serving.