Pickles & Sauces (Hummus, etc.)
Lebanese Food Recipes - Page 15
Pickled Turnips
KABEES EL LIFT
This is an Authentic Lebanese Recipe
2 cups water
1 cup vinegar
2 tsp. salt
1 beetroot
Several garlic cloves
Big glass jars of these rose colored pickles decorate the front
windows of many Arab restaurants in the Middle East. They are
easily prepared and are very good with meza.
Wash turnips well and cut off a slice from the tops and bottoms.
Slice lengthwise into quarter-inch slices to within a half-inch
of the bottom of the turnip. Do not separate the slices entirely
from each other. Soak
in water overnight. Wash well in the morning. Place in glass
jar with the beetroot, to give color to the pickles. Cover
with the pickling solution
prepared from the above ingredients.
These pickles may be eaten after three days.
If you use these recipes, please
link to this website and help us share the Lebanese heritage
with the world. Thank
you
Pickled Cauliflower
KABEES EL QARNABEET
Lebanese Recipe
1 large cauliflower
2 cups water
1 cup vinegar
1 tsp. salt
1 beetroot (optional)
Wash cauliflower and separate into flowerets. Boil until
partially tender. Mix water, vinegar and salt together. Pack the
cauliflower into
cleans jars, cover with vinegar solution, add the beetroot
and allow to stand for several days before using.
If you use these recipes,
please link to this website and help us share the Lebanese heritage
with the world. Thank
you
Chick Peas with Sesame Oil Sauce
HUMMUS BI TAHEENI
This is an Authentic Lebanese Recipe
Anyone familiar with Middle Eastern food recognizes this rich
sauce as a favorite. It always appears with meza and is becoming
popular at western-style cocktail parties. Dip it up with pieces of
Arabic bread,
or spread it on crackers like peanut butter, or serve it as a
sauce with lahm mashwi, kibbeh or kafta — it is good in many ways.
Here are three methods of preparing hummus hi taheeni.
In the pressure cooker:
2 1/2 cups hummus, soaked overnight with halftsp. soda
1 cup taheeni
1 1/2cups lemon juice, or more to taste
1 1/2 tsp. salt
5 cloves garlic
2 Tbsp. chopped parsley
Wash peas well and pick over. Place in pressure cooker with
water to cover and salt. Cook 20 minutes under pressure.
Press cooked peas through
sieve or food mill. To the pea puree slowly add taheeni and
lemon juice, alternately. Add garlic crushed with salt. Sauce
should be thick and smooth
but if it seems too thick, thin with water. Pour sauce onto
serving platter. Garnish with parsley and a few whole cooked
peas. Drizzle a little olive
oil over the sauce. Chill. Makes approximately six cups of
sauce.
In an open pan: Use same ingredients as above Boil soaked
peas in fresh water until very tender, adding more water during cooking
if necessary. Puree the cooked peas and combine with remaining ingredients
as above. Peas will require several hours cooking to become tender.
Quick electric blender method: Use one-third the amounts given
above and substitute one cup of canned cooked chick peas (garbanzos)
for the dried ones. Pour lemon juice into blender, slowly add taheeni
and
crushed garlic and salt. Gradually add peas, a few at a time.
Blend very smooth. Chill.
If you use these recipes, please
link to this website and help us share the Lebanese heritage with
the world. Thank you
Parsley and Sesame Oil Sauce
BAQDOUNIS BI TAHEENI
This is an Authentic Lebanese Recipe
1 1/2 cups parsley, coarsely chopped
1 cup taheeni
1 cup lemon juice
1 1/4 tsp. salt
3 cloves garlic
1/2 cup cold water
This parsley sauce is not as well known as hummus hi
taheeni but it is equally flavorful and makes an
excellent meat or bland
fish accompaniment.
Crush garlic with salt and work into a smooth paste
with a little lemon juice. Mix taheeni with the garlic
and slowly add lemon juice with the water until a smooth
sauce like thick cream
is formed. Add parsley and more salt and lemon juice
enough to give it a tart flavor. Serve cold Makes
about two and a half cups of
sauce.
To make this sauce quickly
in the electric blender, add lemon juice and water alternately
in smallamounts
to the taheeni. Add garlic crushed with salt. Blend
in parsley at low
speed last. Parsley should be recognizable so do
not overblend
sauce at the
end.
If you use these recipes, please
link to this website and help us share the Lebanese heritage with
the world. Thank you
Sesame Oil Sauce
TARATOUR BI TAHEENI
This is the favorite sauce to serve with fish along the Arab Mediterranean.
Mix one cup taheeni with several tablespoons lemon juice
and enough water to make a sauce the consistency of mayonaise. Crush
a few cloves of
garlic (quantity according to individual taste) with half teaspoon
salt. Work the garlic salt thoroughly into the taheeni.
If you use these recipes, please
link to this website and help us share the Lebanese heritage with
the world. Thank you
Eggplant with Sesame Oil Sauce
BABA GHANNOUJ or BATINJAAN BI TAHEENI
This is an Authentic Lebanese Recipe
3 large eggplants
1 cup taheeni
1 1/4 cup lemon juice
4 cloves
of garlic
2 tsp. salt
Parsley
Pomegranate seeds
Olive oil
This spread pleases the palates of East and West alike with
its slightly smokey taste and rich creamy texture. It is considered
best when
heavily laden with the freshest garlic, and is excellent as
a meza or cocktail dip with potato chips, toast rounds, or Arabic
bread.
Cut stem and green hull from top of eggplant.
Bake it whole or broil over an open flame until the flesh is soft and
the
skin becomes crisp and starts to crack open. Scoop pulp
out of the skin.
Mash thoroughly
or pass through a food mill. Slowly beat in lemon juice alternately
with taheeni. Crush garlic with salt and mix to a paste with
a little lemon
juice. Blend this into the eggplant mixture. Adjust seasoning to taste
adding more salt or nemon juice. Pour onto shallow serving dishes
or platters. Garnish with chopped parsley or leaves. Arrange pomegranate
seeds in rows across top. Serve cold with olive oil, radishes and
green onions.
Baba ghannouj can be prepared in small
quantities in the electric blender. Beat the grilled pulp first,
then alternately
add taheeni and lemon juice, and garlic crushed with salt.
Prepare a third
of the quantity given above so as not to overfill the blender.
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
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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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