Lebanese Food Recipes


Lebanese Food Recipes - Page 11
Salads


Mint and Parsley Salad
TABBOULEH

This is an Authentic Lebanese Recipe
1 cup fine burghul (crushed wheat)
1/2 cup finely chopped mint
1 1/2 cups finely chopped parsley
1 cup finely chopped onions
3/4 cup chopped tomatoes
3/4 cup olive oil
1 cup lemon juice
Salt and pepper

Tabbouleh ranks along with kibbeh and hummus hi taheeni as the most popular Lebanese dishes. Tabbouleh parties are popular on summer afternoons.

Soften burghul by soaking one hour in water, then drain well and press out the excess water. Mix burghul, onions, salt and pepper together, crushing onion juice into burghul with fingers. Add parsley, mint, oil, lemon juice, tomato and salt and pepper. Mix thoroughly, adding more lemon juice if neces¬sary to give a tart flavor. Adjust salt to taste. Serve on lettuce leaves in individual dishes, or use tender lettuce heart leaves, cabbage leaves and vine leaves as scoops to eat the tabbouleh. In Lebanon tabbouleh is generally served on a large platter and decorated with chopped tomatoes. The vegetable leaves are served on a separate dish in an attractive way.

If you use these recipes, please link to this website and help us share the Lebanese heritage with the world. Thank you


Bread Crumb Salad
FATTOUSH

Lebanese Recipe
1 cup toasted thin bread, broken in small pieces
3 medium sized cucumbers, peeled and diced, or 1 romaine lettuce heart , shredded
1 large tomato, or more if desired
1 large white onion, or 8 scallions
1/2 cup parsley, chopped
1/2 cup mint leaves, chopped
1/2 cup baqli leaves (an Arabic herb)
2 cloves garlic
1/2 cup lemon juice, or 1/2 cup sammak water (sumac, see below)
1/2 cup olive oil
1 large green pepper
Salt to taste

A local seasoning called sammak (sumac) gives this salad a different and slightly astringent taste. The original recipe uses leftover dried Arabic bread but crumbled melba toast may be substituted (not recommended).

Put toasted pieces of bread in large salad bowl. Sprinkle with sammak water or lemon juice. (Sammak water is prepared by crushing a tablespoon of sumac seeds and steeping them to half cup water for 15 minutes. Work seeds between fingers to extract essence. Wear rubber gloves as juice stains the fingers.) Add chopped cucumbers or lettuce, green pepper, tomato, parsley, mint, baqli. Sprinkle chopped onions with salt and add. Mix well and add olive oil slowly. Taste. Adjust salt. Garlic pounded to a paste with salt and lemon juice may be added. Sprinkle with a teaspoon of pounded sammak if available.

If you use these recipes, please link to this website and help us share the Lebanese heritage with the world. Thank you


Cabbage Salad
SALATIT EL MALFOUF

Lebanese Recipe

Select tender leaves from the heart of the cabbage. Wash well and discard tough stems. Pile up three leaves at a time and cut them into one-inch strips. Then chop finely. Put chopped cabbage in a salad bowl and sprinkle lightly with salt. Let stand for half an hour. Work the cabbage between the fingers gently so that the salt will penetrate the leaves. Dress to taste with lemon juice, salt, olive oil and crushed garlic.

If you use these recipes, please link to this website and help us share the Lebanese heritage with the world. Thank you


Truffles Salad
SALATIT EL KAMA

3 cups kama cut in round pieces
1/2 cup minced scallions
1/4 cup chopped parsley
1 tsp. salt
Lemon juice

Wash kama thoroughly. Cover with water in pressure cooker and cook under pressure 15 minutes. Drain well. Toss with olive oil, lemon juice and salt in salad bowl. Sprinkle with parsley.

If you use these recipes, please link to this website and help us share the Lebanese heritage with the world. Thank you





 

Cucumber with Laban
SALATIT KHYAAR BI LABAN

This is an Authentic Lebanese Recipe
2 1/2 cups laban (yoghurt)
I cup peeled chopped cucumbers
1/2 tsp. salt
3 cloves garlic
1 tsp. dried mint

Mint gives this summer salad a particularly refreshing taste. Good with kibbeh but not with fish, on account of the laban.

Break the laban curd with a spoon and stir until smooth. Combine with cucumbers. Work garlic to a paste with salt and mix it with a spoonful of laban before adding to the cucumber mixture. Add mint.

Finely shredded lettuce may be substituted for cucumber when out of season.

If you use these recipes, please link to this website and help us share the Lebanese heritage with the world. Thank you


String Bean Salad
SALATIT EL LOUBIEH

Wash tender fresh green string beans. Remove stem ends and strings if necessary. Cut lengthwise or in several pieces crosswise. Cook in pressure cooker for 12 minutes underpressure. When beans are cool, place them in a salad bowl and dress to taste with lemon juice, olive oil, crushed garlic and salt.

If you use these recipes, please link to this website and help us share the Lebanese heritage with the world. Thank you


Squash Salad
SALATIT KOUSA

This is an Authentic Lebanese Recipe
Select small green marrow or zucchini type squash. Cook under pressure for 12 minutes. Slice into one-half inch slices. Mix gently with a dressing of lemon juice, olive oil, crushed garlic and finely chopped parsley. Serve tepid.

Squash may be sliced before cooking and the time under pressure reduced to eight minutes; however, the vegetable is apt to lose its shape and become less attractive when sliced before cooking.

If you use these recipes, please link to this website and help us share the Lebanese heritage with the world. Thank you


Chick Pea Salad
SALATIT HUMMUS MASLOUQ

This is an Authentic Lebanese Recipe
Soak chick peas overnight in water to which one teaspoon soda has been added. Drain. Cover with fresh water and cook under pressure for 15 minutes. If using an open pan, several hours of cooking will be required to soften the peas. They must mash easily between the fingers. Toss well with a dressing of olive oil, lemon juice, crushed garlic and salt to taste. Sprinkle with chopped parsley.
Dried broad beans or lentils may be treated in the same manner.

If you use these recipes, please link to this website and help us share the Lebanese heritage with the world. Thank you

Potato Salad
SALATIT EL BATAATA

This is an Authentic Lebanese Recipe
Boil potatoes in their jackets. Peel while warm and slice or dice. Prepare a salad dressing of equal parts of lemon juice and olive oil and garlic, salt to taste. Toss potatoes lightly in this dressing, adding several tablespoons of chopped parsley and green scallions. A few drops of water may be added if the salad seems dry.

If you use these recipes, please link to this website and help us share the Lebanese heritage with the world. Thank you


Chard Stems in Sesame Oil
DLOU' ES SILQ BI TAHEENI

This is an Authentic Lebanese Recipe
Stave the Swiss chard stems when preparing the leaves for mahshie to make this salad. Cut the stems into one-inch lengths and boil until tender. Cool. Serve on salad plates with a taheeni-lemon juice dressing made according to the recipe for taratour hi taheeni.

If you use these recipes, please link to this website and help us share the Lebanese heritage with the world. Thank you


More Authentic Lebanese Recipes - several pages. Click here for Page 1 |  Pg 2 |  Pg 3 |  Pg 4 |  Pg 5 |  Pg 6 |  Pg 7 |  Pg 8 |  Pg 9 |  Pg 10 | 

Pg 11 |  Pg 12 |  Pg 13 |  Pg 14 |  Pg 15 |  Pg 16 | 

Thank you to everyone who contributed recipes and photos in the past years to help us share Lebanon's beauty with the world and to help perpetuate the Lebanese culture across the globe. Thank you especially to Aunt Maheeba's friend (sorry I forgot her name) who was originally from Saghbine (Lebanon) but who lived in Brooklyn and gave me many of these authentic recipes that she had saved from the old country. She shared them with all the young Lebanese wives who grew up here in the United States and did not have access to authnetic Lebanese recipes or training in Lebanese cooking "the right way". May she rest in peace.

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