Lebanese Cuisine

Basics

Ajeen (Basic Dough)Ajeen INGREDIENTS: 1 kg (32 oz / 5 cups) plain flour 1 ¼ cups tepid water ½ cup olive oil ½ cup vegetable oil 2 tbls salt 2 tbls sugar PREPARATION: Sift the flour into a working surface. Mix in salt and sugar. Make a well in the centre. Pour olive oil and vegetable oil in the well. Mix the dry ingredients into the liquid. Add water gradually. Knead the dough into a ball (if the dough is too stiff add some water). Knead the dough on a floured working surface until it is smooth and elastic this can be done in an electric mixer fitted with a dough hook, or in a food processor. Form the dough into a ball and put into a lightly floured bowl, covered with a damp cloth. Leave in a warm place until the dough has doubled in size- about 6 hours.

Toum (Garlic purée)Toum There are 2 ways of preparation. INGREDIENTS: Way 1: ¼ cup lemon juice ½ cup olive oil 7 cloves garlic, peeled and crushed with a dash of salt 5 cubes potatoes, fried until tender ½ tspn salt Way 2: ¼ cup lemon juice ½ cup olive oil 1 head of garlic, peeled and crushed ½ tspn salt PREPARATION: Way 1: Mash potatoes finely in a bowl. Process mashed potato with garlic, oil, lemon juice, and salt until smooth and thick. Serve in small bowls next to grills. Way 2: Process crushed garlic with oil, lemon juice, and salt until smooth and thick. Pour in bowls and serve next to meat and chicken.

Taratour (Sesame Paste Sauce)Taratour INGREDIENTS: ½ cup sesame paste ¼ cup water ½ cup lemon juice 3 cloves garlic, crushed with ½ tspn salt ¼ cup finely chopped fresh parsley PREPARATION: Place sesame paste in mixing bowl. Add water, and lemon juice gradually with constant beating (use a fork). When you have a consistent mixture. Add garlic and beat well. Add lemon juice and salt to taste. It should have a sharp taste. Mix with parsley.

YoghurtYoghurt INGREDIENTS: For 8 cups of yoghurt or ½ kg (16 oz) strained yoghurt. 8 cups milk ½ cup yoghurt 1 tspn salt (as desired) PREPARATION: Bring milk to a boil. Place aside until tepid. Stir in yoghurt. Cover pot with lid. Wrap pot with a wool cover. Place in a warm place for 6 hours. Remove lid. Stir in salt. Cool in refrigerator for 3 hours. For Strained Yoghurt: Pour the cold yoghurt into a cheese cloth bag. Tie and let hang for 12 hours. Note: You should double the time of straining the yoghurt when you double the quantity of yoghurt

Cooked YoghurtCYoghurt INGREDIENTS: 1 ½ kg (48 oz) plain yoghurt 2 tbls cornstarch 1 tspn salt 1 cup water 1 beaten egg (or egg's white) PREPARATION: Strain yoghurt using a smooth colander into a pot. Add egg or egg's white. Dissolve cornstarch in 1 cup of water. Stir into cold yoghurt for 2 minutes. Place on medium heat, stirring constantly until it boils. Remove from heat and use as desired.

Salads

Tabbouleh (Parsley Salad)Tabbouleh INGREDIENTS: 1/4 cup burghul, fine cracked wheat 2 cups finely chopped parsley 1/2 kg (16 oz) firm red tomatoes, washed and finely chopped 1/2 cup finely chopped fresh mint leaves 1/4 cup finely chopped onion 1/2 cup lemon juice 1 teaspoon salt (as desired) 1/2 cup extra virgin olive oil a dash of all spice (as desired) PREPARATION: Wash chopped mint and parsley then drain well. Wash the burghul several times and drain. Soak it in chopped tomatoes for 20 minutes. Rub chopped onion with salt. Mix all ingredients in a bowl. Add olive oil and lemon juice, toss the mixture well. Serve Tabbouleh with crisp cos lettuce leaves, or fresh cabbage leaves.

Al Fattoush (Toasted Bread Salad)Fattoush INGREDIENTS: 1/2 Lebanese round bread (pitta), toasted 3 medium firm tomatoes, washed and chopped 3 slender cucumbers (250g\9 oz), washed and chopped 3 medium radishes (250g\9 oz) (1 cup), washed and chopped 4 spring onions, washed and coarsely chopped 1 medium onion (1/4 cup), roughly chopped 1/2 cup lemon juice 2 cloves garlic, crushed with a pinch of salt 1/2 teaspoon dried mint 2tablespoonsvinegar 1/2 cup olive oil 1 cup coarsely chopped fresh mint leaves 1 cup coarsely chopped parsley 1 cup small purslane leaves 1/2teaspoongroundsumac 1/2 cup coarsely chopped sweet green pepper 1 teaspoon salt 8 crisp cos (2 cups) lettuce leaves, torn into bite size pieces PREPARATION: Break toasted bread into small pieces and keep aside. Wash the chopped mint, parsley and purslane, then drain well. Mix crushed garlic with salt, oil, vinegar, dried mint, lemon juice and ground sumac and keep aside. Put all ingredients in a serving bowl. Add toasted bread pieces and dress with garlic mixture, mix well. Serve fattoush if you wish garnished with additional toasted bread.

Starters

Hommos Balila (Chickpeas in Oil)BHommos INGREDIENTS: 1 cup cooked or canned chickpeas 2 tbls lemon juice ¼ cup olive oil 4 tbls butter 1 tspn ground cumin (as desired) 1 tspn ground cinnamon (as desired) ½ cup pine nuts, fried 2 cloves garlic, crushed with a dash of salt PREPARATION: Drain warm chickpeas. Put in a bowl. Mix with garlic, lemon juice, ½ tspn of cumin, cinnamon and melted butter. Garnish with pine nuts and ½ tspn of cumin and olive oil. Serve with tomatoes and green onions.

Bamyeh bil zayt (Okra in Oil)Bamyeh INGREDIENTS: 700 g (1½ lp) fresh okra / frozen or canned, trim stem end and wash 1 kg (32 oz) tomatoes, washed and sliced 1 cup finely chopped onion 2 heads garlic, peeled 1 tspn salt (as desired) ½ cup vegetable oil or olive oil 1 cup finely chopped fresh coriander,washed 1 tbls ground dried coriander 4 cloves garlic, crushed 1 fresh red or green chili 1 cup water a dash of ground allspice a dash of sugar PREPARATION: Fry okra in oil. Remove and put on paper towels. Fry onions in oil till transparent. Add dried coriander and garlic. Stir for 2 minutes till fragrant. Add tomatoes. Cook over medium heat for another 2 minutes. Add okra, salt, sugar, allspice, chili, and water. Bring to a boil over medium heat and cook for 25 minutes or till okra is tender. Add fresh coriander and boil for 2 minutes. Remove chili and serve cold.

Foul moudammas (Dried Fava Beans in Oil)Foul INGREDIENTS: 1 cup cooked fava beans or canned fava beans ½ cup lemon juice 3 cloves garlic crushed with 1 tspn salt (as desired) 2 tbls finely chopped fresh parsley ½ cup olive oil PREPARATION: Drain warm fava beans. Put in a bowl. Mix garlic, lemon juice and ½ quantity of oil. Add to beans and mix well. Garnish with parsley and olive oil. Serve with spring onions and tomatoes.

Hommos Tahina (Chick Pea Dip)THommos INGREDIENTS: 1 cup cooked or canned chickpeas ½ tspn salt 2 cloves garlic, crushed with a pinch of salt ¼ cup lemon juice 2 tbls sesame paste 2 tbls parsley, finely chopped ½ tspn ground cumin PREPARATION: Drain warm chickpeas and reserve 1 tbls. Beat chickpeas in a food processor. Blend chickpeas with sesame paste, lemon juice, crushed garlic, and salt into a purée. Adjust flavor and consistency with lemon juice and salt if necessary (Hummus should be thick and smooth). Serve in Hommos bowls. Pour olive oil in center and garnish with the reserved chickpeas, chopped parsley and cumin.

Batinjan Moutabal (Baba Ghannouj, Eggplant with Sesame Paste)lMBatinjan INGREDIENTS: 2 large eggplants, about 1 kg (32 oz) ¼ cup lemon juice (as desired) ¼ cup sesame seed paste 3 cloves garlic crushed with ½ tbls salt (as desired) 1 tspn white vinegar 2 tbls parsley, finely chopped PREPARATION: Grill eggplants on high heat for 15 minutes after piercing them by a fork on all sides. Turning frequently. When tender, wash under running water then peel off skin while hot and remove “stem. Pound to a purée (use a food processor, if available). Blend in gradually sesame paste, lemon juice, and vinegar. When mixture is consistent, add garlic and beat mixture well. If thick, adjust by lemon juice and water. Serve it garnished with parsley, red pepper and olive oil.

Warak Enab Bi-Zayt (Stuffed Grape Vine Leaves in Oil)Vine INGREDIENTS: 500 g (16 oz) grape vine leaves 4 cups (4 bunches) finely chopped fresh parsley ¼ cup finely chopped fresh mint ½ cup short grain rice 1 kg (32 oz) finely chopped tomatoes 1 tspn salt a dash of allspice 1 cup olive oil and vegetable oil mixture 2 medium onions, finely chopped 3 cups water 2 medium potatoes, peeled and sliced into rounds ¾ cup lemon juice 1 tspn pomegranate thickened juice (optional) a dash of ground cinnamon a dash of ground white pepper PREPARATION: Filling: Rub onions with salt. Mix rice with onion, mint, tomato and parsley. Stir in ½ quantity of lemon juice, ½ quantity of olive oil, salt, and spices. Snip off vine leaves stems if necessary. Rinse in cold water and blanch in boiling water for 2 minutes in 3 or 4 lots. Remove with slotted spoon and place in cold water. Place a vine leaf shiny side down on work surface. Place about a tbls of stuffing near stem end. Fold end and sides over stuffing and roll up firmly. Repeat the same process with remaining leaves. Place ½ cup oil in a heavy pan line base of the heavy pan with potato rounds and pack vine leaves rolls close together in layers. Invert a heavy plate on top to keep rolls in shape during cooking. Add ½ cup lemon juice , pomegranate juice, fillings stock and 3 cups water. Cover, bring to a boil over moderate heat. Reduce heat and let simmer for one hour or until tender. Serve cold, garnished with potato slices.

Msakaet al Bathinjan (Eggplant Casserole)Msakaet INGREDIENTS: 1 kg (32 oz) eggplants, peeled and thickly cut , lengthwise 1 kg (32 oz) tomatoes, peeled and sliced 1 cup of dried chickpeas, cooked or canned , washed and drained 1 cup of quartered and sliced onion 2 tbls ground dried mint 10 cloves garlic, fried in oil 6 cloves garlic, crushed with a dash of salt 2 cups vegetable oil (or to cover eggplants) 1 tspn salt (as desired) a dash of sugar 1 fresh red or green chili PREPARATION: Sprinkle salt over eggplant slices. Fry eggplants till golden brown and drain on paper towels. Fry onion rings until soft. Stir in garlic until golden. Add tomatoes, chickpeas, chili, salt and sugar. Bring to a boil for 5 minutes. Add fried eggplants. Cover pot, cook on moderate heat for 10 minutes. Mix dry mint with crushed garlic. Add mint mixture to pot. Cook for 2 minutes. Remove chili and serve cold with main dishes.

Batata bil kizbara (Potato with Coriander)BatataKizbara INGREDIENTS: 1 kg (32 oz) potatoes 2 cups vegetable oil (for frying) 4 cloves garlic, crushed with a pinch of salt 1 tspn salt (as desired) ½ tspn ground red pepper (as desired) 2 tbls finely chopped fresh coriander a dash of dried coriander PREPARATION: Wash fresh coriander, drain and put on a clean piece of cloth to dry for 5 minutes. Peel potatoes, wash and cut into small cubes, rewash and drain. Fry potatoes in hot oil until golden - brown, put on absorbent paper. Mix garlic with salt and fry till fragrant in hot oil for 5 minutes. Add to it potatoes, a dash of dry coriander, and red pepper. Stir well for 2 minutes. Stir in fresh coriander then remove from heat. Serve hot.

Arayes Kafta (Grilled Kafta)Arayes INGREDIENTS: ½ kg (16 oz) kafta 1 ½ pitta bread, cut into 12 pieces 2 tbls butter PREPARATION: Spread some butter on the inner part of bread pieces. Divide kafta into 12 portions. Spread over buttered bread. Put pieces in a grill or an oven at 200°C for 5 minutes or till kafta is cooked. Serve hot with yoghurt

Mohamara (Chili Sauce)Mohamara INGREDIENTS: 12 dried chilies 2 tbls ground breadcrumbs 3 medium onions, chopped 1 ½ cup cleaned walnuts 1 tspn salt 1 tspn ground cumin ½ tspn ground dried coriander 1 cup olive oil ½ cup lemon juice ¼ cup pomegranate thickened juice a dash of ground coffee PREPARATION: Soak chilies in hot oil until soft. Remove seeds and membranes. Process chilies with onion until mixture becomes smooth. Add walnuts. Process until smooth. Stir in breadcrumbs, dried coriander, coffee, salt, and cumin. Stir in lemon juice, pomegranate juice, and olive oil. Serve in a platter, garnished with walnuts and olive oil.

Fattet Bathinjan (Eggplant with Yoghurt)FBatinjan INGREDIENTS: 1 kg (32 oz) small eggplants 400 g (14 oz) minced meat ½ cup fried pine nuts 1 cup tomato juice or paste 2 tbls pomegranate thickened juice 1 cup water 1 tspn salt (as desired) a dash of ground black pepper a dash of ground cinnamon 4 cups yoghurt 6 cloves garlic crushed with a dash of salt 2 toasted pitta bread 2 cups vegetable oil (for frying the eggplants) 2 tbls butter (for frying minced meat) 2 tbls melted butter for garnishing PREPARATION: Fry minced meat in butter then add peppers and salt. Mix well on low heat for 10 minutes. Put aside. Roll eggplant on a surface, so that hollowing would be easier. Wash eggplants well. Remove stem ends. Hollow out with an apple corer. Wash well again. Drain. Mix fried meat and half the quantity of pine nuts. Fill eggplants with meat mixture. Fry stuffed eggplants in oil then put aside. Put tomato juice in a pan then add water, pomegranate and salt. Stir to mix. Add stuffed eggplants to tomato mixture. Bring to a boil. Lower heat and leave for 40 minutes or until tender and ½ cup of the liquid is left. Cut toasted pita bread into small pieces. Put in a heavy based plate. Add eggplants and liquid. Mix yoghurt with garlic then add them to plate. Sprinkle fried pine nuts and butter over yoghurt. Serve hot. Note: You can garnish this dish also with minced meat.

Fattet Hommos (Chick Peas in Yoghurt) FHommos INGREDIENTS: ½ kg (16 oz) (2 cups) canned chickpeas 5 cups yoghurt 5 cloves garlic, crushed with a dash of salt 2 tbls sesame paste 1 tspn salt (as desired) 1 toasted pita bread (30 cm in diameter) 3 tbls fried pine nuts ½ tspn ground cumin ½ tspn ground red pepper (as desired) ¼ cup melted butter for garnishing 1 tspn vinegar ½ medium size pomegranate 8 cups water ½ tspn bicarbonate of soda PREPARATION: Blend well yoghurt, garlic, salt, vinegar and sesame paste. Cut pita bread into small pieces. Place in a deep dish. Put hot chickpeas with its liquid (about 2 cups) over bread. Add yoghurt mixture. Garnish with pine nuts, butter, pomegranate, pepper, and cumin. Serve hot.

Falafel (Broad Bean Patties)Falafel INGREDIENTS: 1 kg (32 oz) peeled green fava beans (dried) 1 cup roughly chopped fresh parsley 1 cup roughly chopped fresh coriander 3 heads garlic, peeled and crushed 3 large onions, chopped ½ tspn ground cinnamon ½ tspn ground cumin 2 tspn salt 1 tspn ground paprika 1 tspn ground chili ½ tspn ground black pepper 2 tbls plain flour 1 tspn ground dried coriander ½ tspn bicarbonate of soda 3 tspn baking powder 5 cups vegetable oil (for deep frying) PREPARATION: Soak beans in water for 24 hours, then drain well. Mix all ingredients except (salt, cumin, cinnamon, paprika, black pepper, chili, bicarbonate, and baking powder). Grind in a food processor. Add to mixture salt, peppers, bicarbonate, baking powder and process another time. Leave mixture aside for 30 minutes then knead. Divide mixture into balls using a special tool for Falafel balls, if this tool is not available, take a spoonful of mixture and make flat balls. Heat oil in deep pan over high heat, then fry till browned. Serve Falafel hot with parsley, tomatoes, fresh mint, spring onions, pickles and sesame paste.

Kibbi Nayye (Raw Kibbi)KNayye INGREDIENTS: 500 g (16 oz) ground lean beef or lamb 1 cup fine burghul 1 small onion, peeled ½ tspn ground allspice ½ tspn ground cinnamon 1 tspn salt (as desired) 1 tbls pine nuts and few fresh mint leaves for garnish 8 fresh basil leaves 8 fresh marjoram leaves ¼ cup cleaned walnuts Virgin olive oil PREPARATION: Rinse burghul, drain in a sieve and press with back of a spoon to remove as much moisture as possible. Strain again with your hands to make sure it is dry. Process with onion, marjoram and basil. Mix meat with burghul, salt, allspice and cinnamon. Dip your hands in cold water and knead mixture. Keep your hands wet. Knead till mixture is firm and smooth. Place on platter and shape into a flat round. Dip hands into cold water and smooth all over. Serve garnished with pine nuts, walnuts, mint leaves and some virgin olive oil. Note: If you desire piquant raw kibbi, add red dried hot chilies to burghul when processing it with onion, majoram, and basil.

Hindbeh Bil Zayt (Dandelion Leaves in Oil) Hindbeh INGREDIENTS: 1 kg (32 oz) dandelion ½ cup olive oil 1 cup finely chopped parsley 3 garlic cloves crushed with a sprinkle of salt 5 onions (½ kg /16 oz) sliced into thin rings ½ tbls salt (as desired) a dash of bicarbonate of soda PREPARATION: Remove yellow leaves from dandelion. Wash well. Finely chop. Bring water to a boil then add bicarbonate of soda and dandelion and cook over medium heat for 5 minutes. Drain and rinse in cold water, then squeeze until dry. Fry onion until golden. Remove ½ quantity of onions from oil, reserve aside. Fry chopped leaves in the same oil with onions for 15 minutes. Add garlic, coriander and salt and fry for 5 minutes. Place in a serving plate and garnish with the reserved onions. Serve cold with some lemon juice.

Lubya bi-zayt (Green Beans in Oil)Lubya INGREDIENTS: 1 kg (32 oz) green beans, string and snip off the ends, snip each bean into two and wash 1 kg (32 oz) tomatoes, washed, peeled and chopped 1 ½ cups finely chopped onion ½ cup olive oil or vegetable oil ½ tspn salt (as desired ) a dash of ground allspice a dash of sugar 3 heads garlic, peeled 1 fresh green or red chili ½ cup water PREPARATION: Fry onion and garlic cloves in oil over high heat, stir for 5 minutes. Add beans, cook for 10 minutes, stir occasionally. Add tomato, salt, sugar, chili, allspice, and water. Cover. Bring to a boil. Cook over low heat for 35 minutes or till tender. Remove chili then serve cold with spring onions.

Kibed Makli (Fried Liver)iKibed INGREDIENTS: ½ kg (16 oz) chicken liver, cut into small cubes (remove thin transparent layer ) 3 large onions, sliced ½ tspn salt (as desired) ½ tspn ground hot black pepper (as desired) ½ tspn ground allspice ½ cup lemon juice or 2 tbls pomegranate juice or 1 tbls balsamic vinegar 2 tbls butter PREPARATION: Fry onion and garlic cloves in oil over high heat, stir for 5 minutes. Add beans, cook for 10 minutes, stir occasionally. Add tomato, salt, sugar, chili, allspice, and water. Cover. Bring to a boil. Cook over low heat for 35 minutes or till tender. Remove chili then serve cold with spring onions.

Nikhaat bil hamod wal-zayt (Seasoned Brains)Nikhaat INGREDIENTS: 3 sheep's brain 1 large onion, peeled and halved 1 lemon wedge 1 cinnamon stick a dash of salt 3 cloves garlic, crushed with a dash of salt ½ cup lemon juice olive oil 3 bay leaves PREPARATION: Remove thin membrane of the brain under running water. Place in a pot. Cover with water. Add a dash of salt, cinnamon sticks, onion, and lemon wedge. Bring to a boil over moderate heat. Skim off scum and remove lemon wedge. Leave on heat for 10 minutes. Drain brains. Wash under running cold water. Drain well and place in plate. Add salt, garlic, lemon juice, and a dash of olive oil. Serve garnished with radishes.

Pastries

Rakaek jibne (Cheese Cigars)21 INGREDIENTS: 8 sheets filo pastry 350 g (12 oz) white cheese, (alikawi altishiki) grated ½ cup finely chopped fresh parsley ¼ cup Mozzarella cheese, grated 1 egg beaten with a dash of white pepper 1 cup vegetable oil (for frying) PREPARATION: Soak white cheese in water for 1 night. Change water occasionally. Drain. Spread filo pastries. Cut in half. Place semi-circles over each other. Cut in half in order to get triangles. Filling: Mix all ingredients except the vegetable oil. Put some of the filling in center of the smooth side of filo pastries. Fold sides and roll neatly. Brush side with some flour dissolved in ¼ cup of water to seal. Fry in hot oil until golden. Serve hot with main dishes.

Sambousik jibne (Cheese Pastries)e22 INGREDIENTS: 5 cups all purpose plain flour 1 ½ cups lukewarm water 2 tbls salt 2 tbls sugar vegetable oil for deep frying 1 cup oil Cheese Filling : 425 g (14 oz) white cheese (Ikawi Altishiki) ¼ cup finely chopped fresh parsley ¼ tspn ground cayenne pepper PREPARATION: Prepare dough. Cover and leave aside for 1 hour. Cheese filling: Mix ingredients and put aside. Divide dough into walnut-size balls. Roll out to form circles (8 cm diameter). Fill circles with cheese. following this way: Put filling on one side of circle. Fold over one end to make semi-circles. Press edges with fingers. Fry in 1 cup of vegetable oil over medium heat. Brown both sides. Serve hot.

aSmbousik Lahme (Meat Pastries)23 INGREDIENTS: 5 cups all purpose plain flour 1 ½ cups lukewarm water 2 tbls salt 2 tbls sugar vegetable oil for deep frying 1 cup oil Meat Filling : 300 g (10 oz) ground meat 1 tbls shortening or butter ¼ cup fried pine nuts a dash of ground allspice ¼ tspn salt PREPARATION: Prepare dough. Cover and leave aside for 1 hour. Meat filling: Fry meat in shortening, add salt, spices and pine nuts. Stir over medium heat for 1 minute. Put aside. Divide dough into walnut-size balls. Roll out to form circles (8 cm diameter). Fill circles with meat. following this way: Put filling on one side of circle. Fold over one end to make semi-circles. Press edges with fingers. Fry in 1 cup of vegetable oil over medium heat. Brown both sides. Serve hot. Note: You can add ¼ cup of chopped onion to meat filling.

Fatayer Bil Sabanikh (Spinach Pies)24 INGREDIENTS: 5 cups all purpose (plain) flour 1 tbls sugar 1 tbls salt 1 ½ cups of water ¾ cup vegetable oil 1½ kg (48 oz) fresh spinach ½ cup lemon juice 3 large onions, finely chopped 1 tspn salt 1 pinch of ground black pepper 2 tbls ground sumac (as desired) ¼ cup vegetable oil 1 tbls pomegranate thickened juice (as desired) PREPARATION: Prepare dough. Leave aside and cover for an hour to rise. Make sure dough doubles in volume. Filling: Remove roots and yellow leaves from spinach. Chop finely then wash well and drain, rub with ½ tspn salt. Drain spinach again with your hands to dry. Mash the onions with remaining salt. Add pepper and sumac. Add spinach to onion, then mix in oil and pomegranate. Put aside. Roll out dough using a rolling pin till dough is as thin as possible (5 mm). Invert a tea cup on dough and press to have equal circles. Place a tbls of spinach filling on each piece. Bring up sides at 3 points to form a triangular shape. Press edges firmly with fingertips to seal completely (put flour on finger tips tohelp seal). Place pies on oiled baking sheets. Bake in a moderately hot oven (200° C) for 30 minutes. Note: You can substitute spinach with unchopped purslane leaves.

Sfiha Baalbeckiye (Meat Pastries)25 INGREDIENTS: Dough, same recipe ( exclude oil and add 1 tspn yeast dissolved in ¼ cup water) ½ kg (16 oz) ground lamb meat 1 kg (32 oz) firm tomatoes, finely chopped 5 medium onions, finely chopped 1 tspn salt a dash of: ground cayenne red pepper, ground cinnamon, and ground allspice 2 tbls butter, diced 2 tbls yoghurt 1 tbls sesame paste (Tahinah) 1 tbls pomegranate thickened juice (if available) 4 tbls fried pine nuts PREPARATION: Mix well meat, tomatoes, onion and spices. Add yoghurt, sesame paste and pomegranate. Mix all with fried pine nuts. Add butter. Divide dough into walnut size balls. Roll between hand palms to smooth. Roll out balls with a rolling pin to form 8 cm diameter circles. Put one tbls of meat mixture on dough circle seeing that a cube is in each spoon. Bring the edges up and press to make a square. Arrange meat pastries in a tray brushed with butter. Bake in a moderate heat oven (180° C) for 30 minutes or till dough is golden and meat is cooked. Serve hot with yoghurt.

Manakeesh bi zaatar (Thyme Pastries) 26 INGREDIENTS: ½ quantity basic dough recipe (exclude oil and add 1 tspn yeast dissolved in ¼ cup of water) 6 tbls thyme (zaatar) ½ cup olive oil PREPARATION: Set oven at (250°C). Divide dough into rounds. Cover with cloth for 15 minutes. Roll out each round to medium thickness (8 cm diameter) on floured board. Place rounds on greased baking sheet. Mix zahtar and oil together. Spread mixture evenly over the rounds. Bake for 15 minutes in a moderately hot oven (180°C). Serve for breakfast or for a snack.

Pickles

Kabees mshakkal (Mixed Pickles) 27 INGREDIENTS: 2 cups peeled and sliced carrots 2 cups sliced cucumbers 2 cups seedless sliced bell peppers 2 cups peeled garlic cloves 10 peeled small onions 2 cups of cauliflower florets 2 cups vinegar ½ cup coarse salt 8 cups water PREPARATION: Dissolve salt in water, add vinegar and stir over medium heat. Bring to a boil. Put aside to cool. Arrange mixed vegetables in sterilized jars. Add strained liquid to cover. Sprinkle some olive oil over. Close jars tightly. Store in a dry place for a month before using.

Kabees Al lefet (Turnip Pickles)28 INGREDIENTS: 1 kg (32 oz) medium turnips 1 small beetroot 2 tablespoons sugar ¼ cup coarse salt 1 liter water PREPARATION: Wash turnips well, peel dark spots, slice off thinly top and base parts. Cut turnips and beetroot into slices. Bring water to a boil then add sugar and salt. Stir till they dissolve. Cool. Place turnip as layers in sterilized jars. Place beetroot between turnip layers. Add water over till it covers them. Close jars well, leave for 20 days before use.

Labneh makbouseh (Strained Yoghurt Reserve)29 INGREDIENTS: ½ kg (16 oz) of labneh 3 cups olive oil 2 tablespoons salt (as desired) PREPARATION: Place labneh in a bowl. Mix well with salt. Make walnut size balls, using a little oil on the palm of hands to prevent sticking. Repeat till all is done. Drop into sterilized jars, cover with oil and seal. Store at room temperature. Leave for 24 hours before you eat from it.

Vegetables

Ardi chawki bil lahem (Artichoke with Meat)30 INGREDIENTS: 12 artichoke heads 400 g (14 oz) minced meat 1 medium onion, finely chopped 1/2 cup fried pine nuts 2 tbls butter for frying meat and onion 1/2 tspn salt 1/4 cup lemon juice 1 cup finely chopped boiled carrots (optional) a dash of ground pepper a dash of ground allspice a dash of flour 2 cups water for cooking artichokes PREPARATION: Cover artichoke heads with water, flour and lemon juice. Boil for 10 minutes. Remove and fry in some butter. Place aside. Fry onion until soft. Stir in meat, salt, and spice. Cook on low heat for 15 minutes, stirring occasionally. Remove meat from heat. Stir in carrots. Distribute meat mixture over prepared artichokes. Place in a tray. Add water. Cover and cook over moderate heat for 15 minutes or until tender. Serve artichokes hot, garnished with pine nuts and accompanied by cooked rice, radishes and lemon.

Kousa mihshi (Stuffed Zucchini )31 1 kg (32 oz) medium zucchini 200 g (7 oz) minced meat 1 cup short grain rice, washed 1 kg (32 oz) red tomatoes, peeled and chopped 2 tspns salt a dash of ground allspice and black pepper (as desired) a dash of ground cinnamon (as desired) 1 tbls shortening or butter 5 cloves garlic, crushed with a dash of salt 2 cups water 4 tbls lemon juice PREPARATION: Wash well zucchini. Remove stems using a knife. Hollow out using an apple corer. Wash zucchini inside and out. Drain. Filling: Mix minced meat with rice. Stir in salt and spices. Stuff zucchini, shake each after filling it so that the filling is well distributed (donTt over stuff). Arrange in a pot. Invert a plate on top. Strain tomatoes using a colander. Add 2 cups of water, shortening, and a dash of salt. Place tomato juice in a pot over medium heat. When it boils, add to zucchini. Cook for 1 hour, or until tender. Add crushed garlic and lemon juice. Cook for 5 minutes. Serve zucchini and sauce hot separately or together in a large bowl.

Kousa mihshi bil laban (Stuffed Zucchini with Yoghurt) 32 INGREDIENTS: 2 kg (64 oz) zucchini, medium size 1 1/2 kg (48 oz) yoghurt 3 cloves garlic, crushed with a dash of salt leaves of 5 mint stalks, finely chopped 4 cups water 1/2 tspn salt (as desired) 1/2 kg (16 oz) ground meat 1 1/2 cups rice 2 tbls shortening or butter a dash of salt 1/4 tspn ground cinnamon 1/4 cup fried pine nuts (optional) PREPARATION: Cook yoghurt. Wash zucchini, cut off stem and hollow them with an apple corer. Mix all ingredients of filling. Stuff zucchini. Put in a pot with water, salt, and 1/4 the quantity of cooked yoghurt. Cook over medium heat for 30 minutes. Add zucchini to boiling yoghurt, cook over medium heat for 15 minutes. Add crushed garlic with dried mint to mixture. Boil for another 5 minutes. Serve with spring onions and fresh mint.

Melokhie33 INGREDIENTS: 1/2 kg (16 oz) of fresh melokhia leaves 1 kg (32 oz) chicken, cleaned quartered 600 g (20 oz) lamb stew meat, cubed 1 large onion, peeled 1 cup fresh coriander, finely chopped 3 heads garlic, peeled 1/4 cup ground dried coriander 1 tbls salt (as desired) 3 tbls shortening or butter 3 tbls shortening or butter a dash of ground white pepper, cinnamon, and black pepper PREPARATION: Fry meat with 2 tbls of shortening and a dash of salt, cinnamon, and black pepper. Remove and place in another pot. Cover with water and cook over moderate heat. Bring to a boil then lower heat, cover pot, and continue cooking for 2 hours until tender. Fry chicken with same shortening and a dash of salt and white pepper on low heat. Cover with water. Cover pot and cook on moderate heat for 45 minutes. Remove and put aside. Grill onion. Process onion with dried coriander, one peeled head of garlic, and a dash of salt. Put aside. Fry melokhia leaves in batches with shortening. Remove and place aside. Fry remaining garlic and onion mixture with remaining shortening. Stir in coriander and melokhia leaves. Add meat and stock. Cover pot and cook over low heat for 1 hour until tender. Serve hot garnished with chicken and a dash of cinnamon accompanied by cooked rice, radishes, and lemon.

Malfouf Mehshi (Stuffed Cabbage Leaves)34 INGREDIENTS: 1 1/2 kg (48 oz) cabbage 1 cup short grain rice 400 g (14 oz) minced meat 1/4 cup lemon juice (as desired) 1/4 cup shortening or butter 1/4 cup Seville orange juice 1 tspn salt a dash of ground paprika a dash of ground cinnamon a dash of ground cumin 3 cups water 1 medium head crushed garlic 1/2 tspn dried mint (as desired) 1 tbls pomegranate thickened juice PREPARATION: Peel off cabbage leaves. Blanch some leaves in boiling water for few minutes. Remove with a slotted spoon and put in cold water then put in a colander. Repeat same procedure with remaining leaves. Mix rice with minced meat, spices and salt. Place cabbage leaf, shiny side down, on a work surface. Cut into 2 or 3 pieces (depending on size of leaf). Place crosswise about a tbls of stuffing (depending on the size of leaf), and fold ends. Roll firmly and repeat procedure with remaining leaves. Place 1/2 cup of butter in a pot. Pack leaf rolls close together in layers. Invert a heavy plate on top to keep rolls in shape during cooking. Add to pot lemon juice, Seville orange juice, 3 cups of water, pomegranate juice, garlic, dry mint, and a dash of salt. Bring to a boil on moderate heat. Cover pot. Cook on low heat for 2 hours or until tender (add water if evaporated). Serve hot accompanied by radishes. Note: you can add some stuffed zucchini.

Mehshi warak inab wa kousa (Stuffed VineLeaves and Zucchini)> 35 INGREDIENTS: 1 kg (32 oz) lamb cutlets, fried with shortening or butter 1/2 kg (16 oz) vine leaves, trimmed 750 g (24 oz) ground meat 1 kg (32 oz) small zucchini 11/4 cups rice 1/4 tspn ground pepper 1 cup lemon juice (as desired) 1 tspn salt 1 medium head garlic, peeled PREPARATION: Trim vine leaves. Wash. Pour water in a pot. Bring to a boil. Dip vine leaves in boiling water and lift immediately. Place in cold water then drain. Prepare stuffing by mixing: rice, ground meat, salt and pepper. Spread each vine leaf, shiny side down on a work surface. Put 1 tbls / or tspn (depending on size of leaf), stuffing on each leaf. Fold sides and roll up into a small and neat roll. Repeat with remaining ingredients. Arrange cutlets in pot, pack vine leaf rolls close together in layers with garlic cloves in between. Invert a heavy plate on top to keep rolls in shape during cooking. Wash zucchini and cut stems. Hollow zucchini using an apple corer. Wash from inside and out. Stuff zucchini, not over filling them. Arrange zucchini on top of plate. Add hot water to cover and lemon juice. Bring to a boil. Cover and simmer gently over low heat for 2 hours or until leaves are tender (when cooking add some hot water if necessary to have stock left when served). Arrange in a platter and serve with fresh mint and green onions. Note: You can prepare steps 1-12 the day before cooking. Place in refrigerator for the next day.

Yakhnet bathinjan (Eggplant Stew) 36 INGREDIENTS: 500 g (16 oz) black eggplants, peeled, cubed 600 g(20 oz) lamb stew meat, cubed 1 cup finely chopped onion 1 tbls salt a dash of ground black pepper and allspice vegetable oil 1 tbls butter or shortening PREPARATION: Sprinkle salt on eggplant cubes. Place aside for 1 hour. Fry eggplant cubes in hot oil. Remove and drain on absorbent paper. Fry chopped onion for 2 minutes then sauté meat with 2 tbls of butter. Cover with water, add salt and spices, and cook on high heat. Bring to a boil. Cover pot and cook on medium heat for 2 hours. Add fried eggplants to meat and stock. Cover pot and cook for 10 minutes. Serve eggplant stew with lemon wedges and eggplant dip.

Yakhnet albatata (Potato Stew)37 INGREDIENTS: 1 1/2 kg (48 oz) potatoes, peeled, washed, cubed 600 g (20 oz) lamb stew meat, cubed 1 head garlic, peeled, crushed with a dash of salt 2 1/4 tbls shortening or butter 1 1/2 cups vegetable oil (for frying) 1 1/4 cups finely chopped fresh coriander 3/4 tbls salt (as desired) a dash of ground allspice and black pepper 6 cups water PREPARATION: Fry potato cubes in hot oil over medium heat till golden. Remove and drain on absorbent paper. Fry meat with 2 tbls of butter. Place meat in a pot. Add water. Bring to a boil over high heat. Cover. Reduce heat to low, remove scum when necessary. Cook for 2 hours till meat is tender. Fry coriander and garlic with remaining butter over low heat. Stir till fragrant for about 2 minutes. Add fried potatoes, salt, allspice and pepper to meat and stock. Bring to a boil over medium heat. Reduce heat. Cover. Cook for 15 minutes. Lower heat. Add coriander and garlic. Cook for 5 minutes. Serve hot with cooked rice.

Yakhnet Sabanegh (Spinach Stew)38 INGREDIENTS: 1 kg (32 oz) spinach, washed, stalks removed, roughly chopped 1/4 kg (8 oz) lean lamb or beef, minced or cubed 2 medium onions, chopped 2 tbls shortening or butter 1 tbls salt (as desired) a dash of ground allspice 1/4 cup fried pine nuts 4 cloves garlic, peeled and crushed with a dash of salt 1/2 cup finely chopped fresh coriander 1 liter water PREPARATION: Boil water in a pot. Add bicarbonate of sodium then chopped spinach. Bring to a boil for 3 minutes. Remove and wash well. Drain. Put aside. Sauté onion with shortening or butter over moderate heat until transparent. Stir in meat, salt and allspice until tender. Stir in garlic then add coriander and spinach. Mix well. Add 1 cup of water. Cook over moderate heat for 20 minutes or until tender. Garnish with pine nuts. Serve accompanied with cooked rice.

Bamia bil Lahem (Okra with Meat)39 INGREDIENTS: 1 kg (32 oz) canned small okra 400 g (14 oz) stew meat, cubed 1 kg (32 oz) tomatoes, peeled and chopped 1 1/2 cups water 1/2 tbls salt 1/2 tspn ground allspice 1/2 tspn ground cinnamon 2 tbls butter or shortening 1 small onion, finely chopped 1 head garlic, peeled and crushed with a dash of salt a bunch of green coriander, finely chopped 1 lemon, squeezed PREPARATION: Sauté stew meat with shortening. Place meat in another pot. Cover with water. Add salt. Cover and cook for 2 hours. Place aside. Sauté onion with shortening until transparent. Stir in okra for 8 minutes. Stir in garlic and coriander for another 3 minutes. Add tomatoes, meat, stock, lemon juice and spices. Shake the pot twice on moderate heat. Cover and cook for 25 minutes. Serve hot accompanied with rice.

Lubya bil lahem (Green Bean Stew)40 INGREDIENTS: 1 kg (32 oz) green beans, string, snip off the ends, snip each into two, wash and drain 750 g (24 oz) stew lamb cutlets 1/2 tspn ground pepper 2 tbls shortening or butter 1 tspn salt 3 cups water PREPARATION: Fry meat with shortening over medium heat till brown. Season. Stir in green beans for 15 minutes on low heat. Add water, salt and pepper. Cover and cook on medium heat until boiling. Lower heat. Continue cooking until beans are tender. Serve hot accompanied by cooked rice.

Dishes Chicken

Dajaj mehshi (Stuffed Chicken)41 INGREDIENTS: 1 kg (32 oz) chicken, cleaned ¼ cup pine nuts, fried ¼ cup blanched almonds, fried ¼ cup blanched pistachio nuts, fried 200 g (7 oz) minced meat ¼ cup shortening or butter butter ¼ tspn of: ground allspice, ground cinnamon and ground cardamom 1 tbls salt ¾ cup long grain rice, washed 1 bay leaf PREPARATION: Put the minced meat with shortening in the cooking pot, add ¼ tspn of salt and ½ the quantity of the spices. Stir mixture for 5 minutes, add 1 cup of water. Add rice to the meat and stir once. Leave it over moderate heat for 15 minutes. Rub chicken with remaining spices inside and out. Filling: Mix cooked rice with pine nuts, almonds and pistachio nuts. Stuff chicken with the mixture and stitch opening. Put chicken on its back in a pot, add the bay leaf and cover with water. Leave over moderate heat, bring to a boil and add a dash of salt. Cover the pot and simmer for 40 minutes (remove scum as it appears). Rub chicken with butter, put in an oven tray on high heat for 15 minutes, till brown and cooked. Serve the chicken with bread and garnished with parsley.

Shawarma dajaj (Chicken Shawarma)42 INGREDIENTS: 2 kg (64 oz) boned chicken, cut into finger size slices 2 cups lemon juice 1 ½ cups vegetable oil a dash of salt (as desired) a dash of ground white pepper a dash of ground paprika a dash of ground mastic 1 tbls ground 7 spices PREPARATION: Mix all ingredients above. Soak placed in the refrigerator for 24 hours. Place in an oven tray. Enter tray into a 220°C oven for 45 minutes. Serve accompanied with grilled tomatoes, french fries, and salads.

Jawaneh Mohamara (Golden Chicken Wings)43 INGREDIENTS: 1 kg (32 oz) chicken wings, cleaned 2 cloves garlic, peeled, crushed with a tspn of salt 1 cup fresh coriander, finely chopped (as desired) ¼ cup lemon juice 2 tbls shortening or butter a dash of white pepper 1 medium onion, finely chopped PREPARATION: Pass wings over gas fumes to get rid of remaining feathers. Wash wings with soap and water. Drain using a colander. Fry onion with shortening on medium heat till soft. Stir in garlic for 2 minutes. Add wings rubbed with white pepper. Fry wings until golden. Add lemon juice and stir for 1 minute. Stir in coriander. Remove from heat. Serve wings hot accompanied with french fries.

Shish Tawook (Barbecued Boned Chicken)44 INGREDIENTS: 1 kg (32 oz) boned chicken 1 tbls ketchup 1 tbls tomato paste 1 tspn salt ¼ tspn ground white pepper a dash of ground ginger 5 cloves garlic, crushed ¾ cup lemon juice ½ cup vegetable oil PREPARATION: Mix all ingredients above. Soak for 24 hours in the refrigerator. Place in an oven tray. Place tray in a 220°C oven for 30 minutes. Lower heat, cook for 30 minutes or until tender (or thread chicken pieces onto skewers, alternate with mushrooms if desired). Serve accompanied with french fries and garlic purée.

Dishes Meat

Akras kibbi maklieh (Fried Kibbi Balls) 45 INGREDIENTS: 1 kg (32 oz)(5 cups) fine burghul (cracked wheat) 1 kg (32oz) finely ground lean meat (ask for kibbi meat if available) 1 teaspoon salt 1 large onion 1 cup iced water or ice ½ teaspoon ground cinnamon ½ teaspoon ground allspice 6 cups vegetable oil (for deep fry) 500 g (16 oz) minced meat 2 tablespoons shortening 5 medium onions, finely chopped 1 cup fried pine nuts ½ teaspoon ground black pepper a pinch of salt a dash of ground cinnamon a dash of ground allspice PREPARATION: Wash burghul under running water then soak in water for about 10 minutes. Drain then press to remove moisture as much as possible. Mash onion in the food processor then add minced meat in batches. Remove and place aside. Mix meat mixture with burghul, salt, allspice, and cinnamon. Process well in batches into a firm paste. Knead mixture with wet hands into a smooth paste. Put in refrigerator for 30 minutes covered with a piece of wet texture. Filling: Fry chopped onion with a dash of salt in shortening until transparent. Add minced meat, salt and spices to onions and fry until cooked. Mix in pine nuts. Put filling aside. Divide paste into egg sized balls Dip your hands in cold water then roll each ball between the palms of your hands until smooth. Make a hole in the middle with your forefinger. Work finger round in the hole until you have a shell of even thickness. Fill hole with filling mixture and close opening. Moisten with cold water to seal well and to shape with two pointed sides. If any breaks appear in shell, close with wet fingers. Place balls on a tray. Heat oil in a pan then fry till brown evenly and cooked. Serve kibbi hot with salads and yoghurt.

Akras kibbi mishwieh (Grilled Kibbi Balls)46 INGREDIENTS: 1½ kg (48 oz)fine burghul (cracked wheat), washed and drained 1½ kg (48 oz) lean meat, finely ground for Kibbi 1 large onion, chopped 1 cup cold water 1 teaspoon salt ½ teaspoon ground cinnamon ½ teaspoon ground black pepper 750 g (24 oz)minced meat 2 cups finely chopped onion 1 cup coarsely chopped and fried walnuts ½ cup fresh basil, finely chopped 500 g (16 oz) lamb fat, chopped ½ cup shortening or butter ¼ teaspoon salt PREPARATION: Soak burghul in water for 10 minutes, drain well, then press with your hands to get rid of excess water. Put aside. Process onion and Kibbi meat in a food processor till fine. Mix burghul, salt, black pepper and cinnamon. Process with meat till firm paste. Knead with wet hands. Cover with a clean cloth. Place in refrigerator for 30 minutes. Filling: Fry onion with a dash of salt in shortening till tender. Add minced meat and salt, stirring, till tender. Add walnuts and fat, stir, remove from heat. Add basil. Mix. Divide meat mixture into balls (egg-size). Place a ball in a large ice cream scoop. Smooth paste into scoop using your wet hands. Place 2 tablespoons of filling mixture in centre of scoop. Smooth another kibbi ball using wet hands. Put over the filling in scoop. Moisten with cold water to seal. Turn scoop on your hand. Place kibbi ball on a tray. Repeat process with remaining quantity. Brush patties with butter or shortening char-grill till brown on both sides. Place on a platter and serve hot. Note: You can replace scoop by an overturned plate (12 cm. base).

Kibbi bil sanieh (Baked Kibbi) 47 INGREDIENTS: ½ kg (16 oz) ground lean meat ½ kg (16 oz) (2 ½ cups) burghul smooth cracked wheat, washed ½ tspn ground allspice (as desired) ½ tspn ground cinnamon 1 tspn salt ½ cup finely chopped onion ½ cup vegetable oil and butter mixture ¼ cup shortening, or butter (for greasing oven tray) 1 cup finely chopped onion ½ kg (16 oz) minced meat 1 cup shortening or butter 1 tspn salt ½ tspn ground allspice a dash of black pepper 1 cup fried pine nuts PREPARATION: Filling: Sauté onion with shortening over medium heat. Stir in meat, salt, and spices. Cook for 15 minutes till tender. Remove from heat. Mix in pine nuts. Drain Burghul using a sieve, then press to remove excess water as much as possible. Process twice: meat and onion using a food processor. Remove meat mixture. Knead meat and burghul with your hands. Process meat mixture another time in the food processor. Remove, add salt and spices. Knead another time with wet palms (use cold water). Divide meat mixture into two, make from each 4 balls. Flatten each ball between your wet palms (use cold water). Place the 4 flattened balls in a greased oven tray (40x50 cm). Spread the 4 balls evenly using your wet palms (about 3 cm thick). Spread filling over meat as steps 5,6. Cover filling with rest of the meat mixture repeating the same procedure as before. Run a knife blade around edge of tray, then score deeply into diamond shapes. Pour oil and shortening over top. Bake in a moderate heat oven (200°C) for 30 minutes. Serve hot with salads and appetizers.

Kibbi bi laban (Kibbi Balls in Yoghurt) 48 INGREDIENTS: 500 g (16 oz) ground lean beef or lamb 2 ½ cups fine burghul 1 medium onion, finely chopped 1 tspn salt ¼ tspn ground black pepper cold water for kneading ½ tspn ground allspice ½ tspn ground cinnamon 500 g (16 oz)minced meat 1 large onion, finely chopped 1 tspn salt ¼ cup fried pine nuts ¼ tspn ground black pepper Yoghurt mixture: 2 kg (64 oz) yoghurt 2 tbls cornflour 1 tspn salt ¼ cup short grain rice 3 cloves garlic, crushed 1 cup finely chopped fresh coriander ¼ cup shortening or butter 1 cup water (for rice) 1 egg, beaten PREPARATION: Prepare Kibbi balls. Bake in an oven for 10 minutes. Prepare cooked yoghurt. In the meantime boil rice in water for 25 minutes. Stir into boiling yoghurt. Add Kibbi balls one by one (don't stir). Cook for 10 minutes over medium heat. Fry garlic and coriander till fragrant. Add to Kibbi mixture. Cook for 3 minutes. Pour in large bowls. Serve hot or cold. Note: you can fry kibbi balls instead of baking it before adding it to cooked yoghurt.

Kibbi arnabiye (Kibbi Balls with Sesame Paste)49 INGREDIENTS: 1 kg (32 oz) kibbi balls (size 10 cm each), baked for 10 minutes 3 cups sesame paste 1 kg (32 oz) roughly chopped onion 1 kg (32 oz) fresh orange juice, strained ½ kg (16oz) fresh tangerine juice, strained ½ kg (16 oz) lemon juice, strained 1 kg (32 oz) Seville orange, strained 1 tspn pomegranate thickened juice 1 tbls vinegar ½ cup vegetable oil 1 tbls olive oil 1 liter water 1 tbls salt (as desired) PREPARATION: Put sesame paste in a large pot, add all juices (except pomegranate), olive oil, and water gradually. Don't stop stirring as you add liquids. When mixture is consistent, add salt and pomegranate juice. Stir. Fry onions in oil then grind in a food grinder. Add to mixture and stir well over medium heat for 30 minutes or till you see sesame paste oil appears on top of mixture. Add kibbi balls one by one. Let mixture boil for 5 minutes. Serve hot with rice. Note: You can buy canned unsweetened juices.

kharuf mehchi (Roasted Lamb, Ouzi)50 INGREDIENTS: 12 -14 kg (384-448 oz) small lamb (cleaned from inside) 2 kg (64 oz) minced meat 12 cups long grain rice, washed and drained 24 cups water 1 tbls salt (as desired) 1½ cups blanched and flaked, fried almonds ½ cup fried pine nuts 1½ cups blanched, fried pistachio nuts 1 tbls ground cinnamon 1 tbls ground allspice 1 tbls ground black pepper 1 tbls ground nutmeg 2 tbls ground white pepper 1 tbls ground cardamom 1 cup vegetable oil and butter 1 cup shortening or butter (for frying minced meat) Lemon wedges PREPARATION: Fry meat in 1 cup of shortening in a pot. Add salt and spices (except white pepper). Stir on medium heat until cooked. Stir in rice to cooked meat. Add water. Bring to a boil. Cover pot and cook on low heat for 30 minutes. Wipe lamb inside and out with a damp cloth. Rub cavity and outer surface with lemon wedges and white pepper. Stuff lamb with half the quantity of rice. Stitch opening. Fry with oil and butter from all sides until golden. Place aluminum foil on a big tray leaving extra on each side. Place the stuffed lamb on the foil. Pour 3 cups of water over. Truss lamb legs with its shoulders using a firm rope. Wrap lamb generously with the foil. Place tray in high heat oven (220°C) for 5 hours, or until tender when pierced but still moist inside (add water if foil burns). Remove lamb from oven. Open aluminum foil. Lift up slowly. Place on large serving platter. Arrange rice and meat around it. Garnish rice with pistachio nuts, almonds and pine nuts. Serve hot accompanied with yoghurt and salads.

Shawarma Lahma (Shawarma Meat) 51 INGREDIENTS: 1 kg (64 oz)fillets cut into strips (7 cm length 3 cm thickness) 200 g (7 oz) finely minced fat 2 large onions, peeled and sliced ¼ cup vegetable oil ½ cup vinegar ½ tbls salt 1 tbls ground 7 spices for Shawarma a dash of ground mastic 1 tspn ground nutmeg 1 tspn cardamom pods PREPARATION: Soak sliced meat in 7 spices, salt, cardamom, mastic, nutmeg, vinegar, and oil for one night. Fry fat in a heavy pan on medium heat. When it melts, add meat. Stir until golden. Add onion, cover and leave on low heat for 40 minutes or until tender. Serve Shawarma hot with mint leaves, ietaratourl. and tomato slices.

Kafta bil sanieh (Baked Kafta)52 INGREDIENTS: 1 kg (32 oz) ground meat ¼ cup finely minced onion 1 cup finely chopped fresh parsley 1 kg (32 oz) potatoes, peeled and sliced (medium size) fried round eggplant slices 2 medium onions, peeled and sliced ½ tspn ground cinnamon ½ tspn salt ½ tspn ground allspice 1 kg (32 oz) tomatoes, peeled and sliced ½ cup shortening or butter 1 cup vegetable oil 2 tbls pomegranate thickened juice 1 cup water PREPARATION: Process minced onion and ground meat in a food processor. Knead meat and onion with parsley, spices, and salt. Process meat mixture another time in food processor until smooth. Grease an oven tray (diameter 30 cm). First way: Knead meat mixture another time. Divide meat mixture into balls (as desired) or shape into fingers. Fry in shortening until golden. Arrange in the tray. Second way: Spread meat mixture evenly in a greased tray using the palm of your hands. Bake in a moderate heat (180°C) oven for 7 minutes or until kafta is golden. Fry potatoes in oil until nearly cooked. Arrange onions, eggplant, and potatoes over the meat in the tray. Top with tomato slices. Pour 1 cup of water. Sprinkle salt. Cover and return to oven until kafta is cooked for about 20 minutes. Serve hot accompanied with salads.

Kafta Mikli (Fried Kabab Fingers) 53 INGREDIENTS: 500 g (16 oz) finely minced lean meat 2 tablespoons chopped fresh parsley 1 grated medium onion 2 tablespoons shortening or butter 1 teaspoon salt ½ teaspoon ground sweet pepper PREPARATION: Blend meat, parsley, grated onion, salt, and pepper. Divide meat mixture into equal pieces as big as a walnut. Make from each piece a finger shape piece. Fry fingers with shortening until golden brown evenly. Serve hot with salad or yoghurt. Note: If you want, grill fingers.

Kafta Mishwi (Grilled Kabab Fingers)54 INGREDIENTS: 500 g (16 oz) finely minced lean meat 2 tablespoons chopped fresh parsley 1 grated medium onion 2 tablespoons shortening or butter 1 teaspoon salt ½ teaspoon ground sweet pepper PREPARATION: Blend meat, parsley, grated onion, salt, and pepper. Divide meat mixture into equal pieces as big as a walnut. Make from each piece a finger shape piece. Meanwhile prepare charcoal. Thread meat. Grill over hot coals. Turning several times until tender and browned, about 8 minutes. Serve hot with salad or french fries. Note: If you use bamboo skewers, soak in water for 1 hour before using to keep the exposed portions from burning.

Laban Omou (Yoghurt with Meat)55 INGREDIENTS: 1 kg(32 oz) lamb stew meat, cubed 1 kg (32 oz) small onions, peeled ½ cup fried pine nuts 1 tbls salt ½ tspn ground allspice 3 kg (96 oz) cooked yoghurt PREPARATION: Place meat cubes in a pot. Add salt, allspice and enough water to cover meat. Bring to boil over high heat. Remove scum every time it appears. Reduce heat to moderate. Cover pot, and cook for 1 ½ hours. Add peeled onions. Continue cooking until meat is tender for about 30 minutes. Remove meat and mince onions with stock in a food processor. Put minced onions in another pot. Place cooked yoghurt over medium heat, stir in onion mixture and salt till it boils. Pour in large bowls and garnish with meat cubes and pine nuts. Serve hot or cold with cooked rice.

Shishbarak (Meat Pastries in Yoghurt) 56 INGREDIENTS: 2 kg (64 oz) cooked yoghurt ½ quantity of basic dough recipe 3 cloves garlic, crushed with a dash of salt 1 cup finely chopped fresh coriander ½ kg (16 oz) ground meat 3 medium sized onions, finely chopped ¼ cup fried pine nuts 1 tspn salt ¼ tspn ground allspice ¼ tspn ground cinnamon 2 tbls shortening or butter PREPARATION: Roll out dough with a rolling pin to about 1 cm thickness. Turn a coffee cup over, press over dough to get equal rounds. Fry onion in shortening till color changes a little. Add meat, salt, allspice and cinnamon. Stir occasionally and fry for 10 minutes. Add pine nuts. Mix. Drain the mixture, butter would affect closing pastries. Spread the round a little with your fingers. Place 1 tspn of the filling on it. Fold over one end to make a semi-circle. Press edges down to seal. Take the two ends from the straight side, bring them together to make a small ring. Press well. Repeat till rounds are done. Place in a tray in a hot oven (200- 250°C) for 10 minutes or until golden. Add to boiling cooked yoghurt one by one. Let it boil over low heat for 10 minutes or till pastries are cooked. Fry with shortening coriander and garlic. Add to cooked yoghurt mixture. Cook another 2 minutes. Serve hot or cold with cooked rice.

Dawood Basha (Meat Balls with Onion)57 INGREDIENTS: 1 kg (32 oz)finely minced lean meat 1 medium onion, peeled and grated 1½ kg (48 oz) sliced onions ¼ cup shortening or butter 1 tbls salt (as desired) 1 tspn ground allspice 2 tbls pomegranate thickened juice a dash of ground cinnamon a dash of ground dried mint 1 cup water PREPARATION: Mix well meat with grated onion, salt, cinnamon, and allspice. Divide meat into 2.5 cm diameter balls. Fry onions with shortening and a dash of salt on moderate heat until soft. Add meat balls. Fry on low heat till golden for 10 minutes. Dissolve pomegranate juice in water. Add to meat. Cover and cook for 30 minutes on low heat. Serve hot accompanied with rice.

Shish Kabab Mishwi (Grilled Shish Kabab) 58 INGREDIENTS: 2 kg (64 oz)lamb meat, cubed (5 cm) 6 small firm red tomatoes sliced ½ kg (16 oz) lard, chopped 1 tbls vegetable oil 7 small onions, peeled and halved 1 tbls salt 1 tspn ground allspice 1 tspn ground black pepper 1 tspn ground cinnamon 2 medium green bell peppers, chopped into medium pieces ½ cup finely chopped parsley charcoal PREPARATION: Mix meat with onion, spices, salt, lard, parsley, and oil. Place in refrigerator for 4 hours tossing occasionally. Meanwhile prepare charcoal. Thread meat, onion, tomatoes, bell peppers onto skewers, alternating the ingredients. Grill over hot coals. Turning several times until tender and browned, about 8 minutes. Serve hot with salads and appetizers. Note: If you use bamboo skewers, soak in water for 1 hour before using to keep the exposed portions from burning.

Dishes Fish

Samke harra (Lebanese Garlic Fish)59 INGREDIENTS: 1 large fish (about 2 kg \ 64 oz), cleaned, scaled, rubbed inside and out with salt ¼ cup vegetable oil 2 heads garlic, peeled and sliced 7 cups finely chopped fresh coriander ½ cup finely chopped onion ½ cup fried pine nuts 1 tbls vinegar a dash of ground dried coriander a dash of piquant red pepper a dash of ground cumin ¾ cup lemon juice salt as desired PREPARATION: Fry fish in 1 cup hot oil over medium heat till golden on both sides. Reduce heat and fry till tender. Remove bones. Put meat in a platter. Fry chopped onion in 1/4 cup oil till soft. Stir in garlic, dry coriander, cumin, pepper and salt. Add lemon juice, vinegar, and some water to onion mixture. Cook until mixture thickens. Stir in for 1 minute green coriander and half the quantity of fish. Remove from heat. Serve in a platter garnished with fried pine nuts and lemon wedges.

Sayyadiat al samak (Lebanese Fish and Rice) 60 INGREDIENTS: 1 fish (1 kg) \ 32 oz, cleaned and fried or grilled, flaked (reserve head) 1 ½ cups vegetable oil 7 medium onions, roughly chopped 2 tspn salt 2 cups long grain rice, washed and drained 5 cups boiled water 1 tbls lemon juice a dash of white pepper and cumin ½ cup fried pine nuts PREPARATION: Heat oil in a deep pot. Fry fish's head until golden. Remove from oil. Fry onion until golden in 1/2 cup of the oil in which the fish's head has been fried in. Add fish's head, salt, cumin, and pepper to onion. Cover with water. Cook on high heat until it boils. Lower heat to moderate and cook for 30 minutes. Remove the fish's head. Strain stock. Add rice and lemon juice to stock. Bring to a boil. Lower heat and cook for 20 minutes. Serve rice in a platter. Garnish platter with flaked fish and pine nuts.

Samak mishwi (Grilled Fish) 61 INGREDIENTS: 1 large-sized fish (about 2 kg \ 64 oz), cleaned lemon wedges ¼ tspn ground cumin 1 finely chopped leek stalk ¼ cup finely chopped fresh parsley or finely chopped celery stalk ½ cup vegetable oil or olive oil ¼ tspn ground white pepper 2 tbls salt (as desired) PREPARATION: Rub fish with salt and spices. Put aside. Mix leek, parsley and lemon wedges. Stuff fish with leek mixture. Pour half quantity of oil on an aluminum foil. Put fish on it. Pour over remaining oil. Wrap completely with foil. Pour some water in an oven tray. Put the fish wrapped with foil on the tray. Place the tray inside a moderate heat oven (200°C) for 1 hour or until tender. Remove leek mixture. Serve with Taratour or piquant sesame paste sauce. Piquant Sesame Paste Sauce: Mix 1 cup sesame paste with 1 cup of water and 1 cup of lemon juice. Fry 1 medium finely chopped onion in oil on medium heat. Stir in 5 crushed cloves garlic and 1 tspn dried coriander for 1 minute. Stir in for another 7 minutes, ground walnuts and sesame paste mixture. When it boils, add 1/2 tspn ground red pepper. Cook on low heat until the mixture thickens slightly and you see sesame paste oil appears on top of mixture.

Arnabiyet al samak (Fish with Sesame Paste)62 INGREDIENTS: 1 kg (32 oz) fried or grilled fish 3 cups sesame paste 1 kg (32 oz) roughly chopped onion 1 kg (32 oz) fresh orange juice, strained / or canned without sugar ½ kg (16 oz) fresh tangerine juice, strained / or canned without sugar ½ kg (16 oz) lemon juice, strained / or canned without sugar ½ kg (16 oz) Seville orange, strained / or canned without sugar 1 tspn pomegranate thickened juice 1 tbls vinegar ½ cup vegetable oil 1 tbls olive oil 4 cups water 1 tbls salt (as desired) ¼ cup fried pine nuts PREPARATION: Put sesame paste in a large pot, add all juices (except pomegranate), olive oil, and water gradually. Don't stop stirring as you add liquids. When mixture is consistent, add salt and pomegranate juice. Stir. Fry onions in oil then grind in a food grinder. Add to mixture and stir well over medium heat for 30 minutes or till you see sesame paste oil appears on top of mixture Add fish pieces into prepared arnabiyeh sauce. Boil for 5 minutes. Serve garnished with fried pine nuts and a dash of cinnamon.