Delicious Lebanese Recipes
More Authentic Lebanese
Recipes - several pages. See links here or at bottom
of this page
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Lebanese
Salad [ Salata ]
1 head Romaine lettuce
Two medium sized vine ripe tomatoes (the
real stuff)
5 small salad cucumbers.
If not available, use 1 or 2 English cucumbers
(hothouse)
1-2 cloves garlic
¾ teaspoon salt
¼ cup extra virgin olive oil
1½ tablespoon lemon juice
Smash the garlic with salt in a mortar and
pestle or in the bottom of the pan. Add olive
oil and lemon juice and mix well with a whisk
or a fork to allow the garlic flavor to permeate
the liquid.
Cut the lettuce, tomatoes, and cucumbers
into bite-size pieces and mix thoroughly
with the liquid dressing. Eat immediately.
Suggestion: Add dried parsley flakes and
/ or dried mint flakes to the salad and toss.
Hint: Do not prepare the salad ahead of time.
Must be eaten immediately after preparation,
otherwise the dressing will cause the vegetables
to wilt and become soggy.
Chicken and Rice with Pine Nuts
and Almonds [ Djaj maa Ruz ]
1 chicken
4 Bay Leaves
2 cups long grain rice
Crisco vegetable shortening
3 cups
water
1 cup chicken broth (from cooking the chicken)
1 tsp salt
1/4 cup Pine Nuts
1/4 cup blanched slivered Almonds
Rinse chicken after removing entrails. place
in a pot (dutch oven) and add water
to cover the
chicken. Add 4 bay leaves.
Bring
to boil
skimming off the froth (foul) with a skimmer.
Reduce heat to
medium
and cook for 30-45 minutes. Turn heat off.
Take
chicken out and let cool a bit. Remove
skin and
de-bone
it. Pull meat apart and place back in
the broth to keep it hot and moist. Save
one cup of broth for the rice.
In a pot (dutch oven), melt 2 tablespoons
Crisco. Turn to high heat and add 2 cups
rice. Stir rice until it absorbs
the shortening and starts
turning
white.
Stirring rice in Crisco until turning white
before adding water help make the rice
fluffy, not
sticky.
Add
3
cups water,
1 cup chicken
broth, and
1 teaspoon salt. Stir a few times. Cover
and cook under high heat, reducing heat to
medium when the water begins to boil.
Do not stir after the water begins to boil.
Keep covered and cook until
the rice absorbs all the water, usually
about 15 minutes. Turn heat off.
While the rice is cooking, melt
1 tablespoon Crisco in a sauce pan on medium
heat and add the pine nuts and almonds,
stirring constantly until just before golden
brown.
Do not overcook. Remove from heat immediately
and place in a small bowl.
Place rice in a large serving
plate. Cover with pieces of
chicken. Sprinkle the pine nuts and almonds
on top of chicken. Serve with Lebanese salad.
Optional: Sprinkle a bit
of cinnamon on top of the rice.
Hint: At the
dining table, I personally love to add salad
on top
of my
chicken and rice.
The salad dressing (garlic, olive oil
and lemon juice) add a heavenly taste to
the plate. However, do not add ahead of
time. Add it as you eat, otherwise the rice
will
turn
soggy.
Rice and
Chick Peas [ Ruz
maa Hummus ]
1 lb. Stew meat cut in small pieces
1 medium yellow onion
2 Tbsp. Crisco vegetable shortening
4 cups water
2 cans garbanzo beans (15 oz. size) also
called Garbanzo beans
1 1/2 tsp. Salt
1/4 tsp. Allspice
1 1/4 c. long grain rice
Cut pieces of meat into smaller pieces.
Cut onion into small cubes. Melt Crisco in
dutch oven. Fry meat until half brown, add
onions and cook until they begin to become
transparent. Add water and garbanzo
beans to meat and
onions. bring to boil and let boil for
5 minutes. Add rice, salt and allspice. (Water
should
be ½ inch
higher than the rice. Add more if there isn't’t
enough.) Cook until rice is soft and water
is evaporated. This dish should be cooked
on medium heat.
Lebanese Coffee [ Qahwa
or or 'ahweh ]
2 1/2 cups water
Sugar to taste (I usually use 2 tablespoons)
1/4 cup (dry measure) Lebanese coffee Additional
one or more teaspoons make stronger coffee.
My favorite coffee brand is the famous Najjar
brand, available plain
or
with
Cardamom
Bring water to a boil in a rakweh (a tall
narrow pot tapered at the top, used only
for making coffee).
Take pot off burner. Add coffee and sugar
and stir.
Place back on burner and bring to a boil
again. Watch very carefully, otherwise it
would foam and rapidly boil over.
Remove from heat and let stand a few seconds.
Repeat
three or four times.
To drink: Use a Lebanese coffee cup or an
equivalent,such as a demitasse.
Skim some of the foam and place in each cup.
Let coffee stand for 5 minutes to allow the
grounds to settle to the bottom of the pot.
Gently pour coffee into the cups.
Warning: Lebanese coffee, like its Turkish
sibling, is triple-strong. You can easily
feel the caffeine kick into effect.
Variations:
1. Add sugar at the beginning then bring
to boil.
2. Optional:
use 1/3 cup coffee for stronger taste
3. If you are not sure whether you would
like the cardamom taste, buy plain coffee
grind and add two or three peeled cardamom
seeds in the pot and boil with the water.
Hummus:
Sorry, we cannot
give this recipe away. It is a trade secret.
However, let
me tell you some information about this
delicious appetizer and dip. Hummus (or
hoummous) is the Arabic word for chick peas
(garbanzos). The more accurate name is “Hummus
Bi Tahini”, meaning “chick
peas with tahini”. Tahini is a paste
made of 100% crushed sesame seeds and is
available at most international food stores.
Tahini by itself does not taste good at
all. However, when added to chick peas,
it gives hummus its distinctive taste.
Mujaddara:
Click here for the Mujaddara Recipe Page
= = =
Baklawa: The Lebanese say it with
a "w"
while Greeks say it with a " v "
Sorry again, we cannot give the
recipe away. It is even more of a trade
secret. Thank you for your understanding.
Please click on the button About Baklava on the top navigation
bar to learn about baklava.
To our clients: These recipes
are available at www.habeeb.com for your
enjoyment. If you use the recipes,
please give reference to habeeb.com as the
source. Thank you.
Bon Apetit, or as they say in Lebanon: Sahhtain (double your health)
Your Host
Habeeb
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 |
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