Yakhnet Batata Recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Yakhnet Batata Recipe. Enjoy delicious & easy Middle Eastern food and learn how to make Yakhnet Batata.

Meat cooked with golden fried tomatoes in a distinctive Lebanese spice mix.

Ingredients:

4 2/5 lbs potatoes (Irish potatoes)
1 lb. meat - leg or shin of lamb cut into pieces about 1 oz. each
5 oz. onions
4 oz. onions, chopped fine,
1 1/2 tablespoon chopped garlic
2 1/2 tablespoon salt
5 oz. tomato salt sauce
10 oz. butter
3 pints Boiling water
1/4 teaspoon mix of cinnamon, sweet and hot pepper mixed in a 1/3:1:2 proportion

Directions:

Peel potatoes and cut into large pieces. Wash well and put in a colander.

Melt butter. Fry onions, garlic, and meat until brown.

Add tomato sauce or tomato juice, salt and pepper and boiling water and boil for an hour.

In the meantime, melt some butter for frying the potatoes and fry them fast until all sides are golden.

After meat and tomato juice have boiled for an hour.

Add fried potatoes and reduce heat to medium.

Cook until potatoes are done.

Serve hot!

Via Recipe-To-Make.com

More Soup Recipes:

Moroccan lentil and chickpea soup
Moroccan fish soup
Moroccan chicken, carrot and chickpea
World's Most Expensive Beef Noodle Soup
Potato & onion soup with sour cream
Carrot Soup

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Moroccan lentil and chickpea soup recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Moroccan lentil and chickpea soup Recipe. Enjoy tasty & easy Moroccan recipes and learn how to make Moroccan lentil and chickpea soup.

Nourish yourself with a hot bowl of Moroccan lentil and chickpea soup topped with fresh coriander.

Preparation Time 10 minutes
Cooking Time 20 minutes

Ingredients (serves 4)

1 tbs extra virgin olive oil
1 red onion, finely chopped
1 carrot, peeled, finely chopped
1 celery stick, finely chopped
3 tsp ground cumin
2 tsp ground coriander
1 tsp ground ginger
1/2 tsp ground cinnamon
1/4 cup (50g) long-grain white rice
1/4 cup (60g) red lentils
1/4 cup (60g) green lentils
4 cups (1 litre) chicken or vegetable stock
200g can chickpeas, rinsed, drained
1 cup (150g) frozen broad beans, peeled
1/2 cup coriander leaves
Crusty bread, to serve

Method

1. Heat oil in a large saucepan over medium heat. Add onion, carrot and celery and cook, stirring, for 5 minutes or until onion softens. Add cumin, coriander, ginger and cinnamon and cook, stirring, for 1 minute or until aromatic. Add rice and lentils and stir to combine. Add the stock and bring to the boil. Reduce heat to medium-low and cook, loosely covered, stirring occasionally, for 15 minutes or until the rice and lentils are tender.
  
2. Add the chickpeas and broad beans and stir to combine. Remove from heat. Taste and season with salt and pepper.
  
3. Ladle the soup among serving bowls. Top with coriander and serve immediately with crusty bread, if desired.

Source
Notebook: - June 2010, Page 156
Recipe by Sarah Hobbs

More Soup Recipes:

Moroccan fish soup
Moroccan chicken, carrot and chickpea
World's Most Expensive Beef Noodle Soup
Potato & onion soup with sour cream
Carrot Soup
Moroccan-Spiced Carrot Soup

Save and share Moroccan lentil and chickpea soup recipe 

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Moroccan fish soup recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Moroccan fish soup Recipe. Enjoy tasty & easy Middle Eastern soup recipes and learn how to make Moroccan fish soup.  

A tasty soup with chickpeas, saffron, spring onions, tomatoes and special Ras El Hanout seasoning - and under 10g fat per person.

Serves: 4
Prep time: 10 mins | Cooking time: 15 mins | Total time: 25 mins

Ingredients

1litre (1¾ pints) hot fish stock (use 2 fish stock cubes)
Large pinch of saffron threads
410g can chickpeas, rinsed and drained
1 level tbsp Ras El Hanout Moroccan seasoning
400g (14oz) prime cod/haddock fillets, cut into chunks
4 spring onions, trimmed and chopped
2 large ripe tomatoes, skinned, deseeded and cut into strips
Handful of fresh coriander leaves per person

Preparation

1. Put the stock, saffron and chickpeas in a large, deep pan. Bring to the boil and simmer for a couple of minutes.

2. Spread the Ras El Hanout seasoning out on a plate and roll the chunks of fish in it to coat well. Add the spring onion to the stock, then use a large spoon to add the fish carefully, and let the fish poach over a low heat for about 3 mins.

3. Add the strips of tomato, heat for another minute, and then serve the soup in warm bowls, sprinkling each with coriander leaves. (Not suitable for freezing).

More Soup Recipes...

Moroccan chicken, carrot and chickpea
World's Most Expensive Beef Noodle Soup
Potato & onion soup with sour cream
Carrot Soup
Moroccan-Spiced Carrot Soup
Lebanese Lentil Soup

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Gazpacho - Gazpacho Recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to watch this video about Gazpacho. Learn how to make Gazpacho!

Nothing says summer better than a bowl of chilled gazpacho.

Similar Recipes and Entertaining Videos:  

 

Cookie Tips  

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Cornbread  

Eggnog 

How to Prep Dried Spices 

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Moroccan chicken, carrot and chickpea soup

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Moroccan chicken, carrot and chickpea soup Recipe. Enjoy the Moroccan Cuisine and learn how to make Moroccan chicken, carrot and chickpea soup.

Pot luck? Not so here - this is guaranteed to thrill, warm and delight!

Ingredients (serves 6)

1 tablespoon olive oil
1 medium brown onion, finely chopped
1 medium red capsicum, finely chopped
2 celery stalks, trimmed, finely chopped
2 medium carrots, peeled, chopped
2 teaspoons ground coriander
2 teaspoons ground cumin
1 dried bay leaf
1.6kg whole chicken
1/2 cup pearl barley
2 x 400g cans chickpeas, drained, rinsed
Fresh coriander leaves and harissa (see note), to serve

Method

1. Heat oil in a large, heavy-based saucepan or stockpot over medium-high heat. Add onion, capsicum, celery and carrot. Cook, stirring, for 5 minutes or until onion has softened. Add coriander, cumin and bay leaf. Cook, stirring, for 1 minute or until fragrant.

2. Rinse chicken under cold water. Pat dry with paper towel. Trim excess fat. Add barley, chicken (breast-side down) and 8 cups cold water to pan. Cover. Bring to the boil. Reduce heat to low. Simmer, covered, for 1 hour or until chicken is cooked through. Remove pan from heat. Stand, covered, for 30 minutes. Transfer chicken to a bowl. Cool for 20 minutes. Remove and discard skin and bones. Shred chicken.

3. Return pan to heat. Skim surface. Cover. Bring to the boil. Reduce heat to medium-low. Add shredded chicken and chickpeas. Simmer for 5 minutes or until heated through. Season with salt and pepper. Serve with coriander leaves and harissa.

Notes
Harissa is a hot North African pepper paste. You could use chilli sauce instead.
You can make Moroccan chicken soup 1 day ahead. Make up to end of step 2. Refrigerate overnight. Skim fat from surface. Continue recipe.
 
Source
Super Food Ideas - July 2010, Page 40
Recipe by Kirrily La Rosa

More Soup Recipes...

World's Most Expensive Beef Noodle Soup
Potato & onion soup with sour cream
Carrot Soup
Moroccan-Spiced Carrot Soup
Lebanese Lentil Soup
Middle Eastern-style lentil & spinach soup 

Save and share Moroccan chicken, carrot and chickpea soup recipe

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Potato & onion soup with sour cream recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Potato & onion soup with sour cream  Recipe. Enjoy Christmas recipes collection and learn how to make Potato & onion soup with sour cream.

Warm up your festive affair with this easy creamy soup that can be whipped up the night before "Christmas".

Preparation Time 15 minutes
Cooking Time 40 minutes

Ingredients (serves 8)

20g butter
1 tbs olive oil
4 large brown onions, halved, thinly sliced
500g Sebago potatoes, peeled, chopped (see note)
750ml (3 cups) chicken stock
250ml (1 cup) milk
125g (1/2 cup) sour cream
1 x 50g btl salmon caviar
Fresh dill sprigs, to serve

Method

1. Heat the butter and oil in a large saucepan over medium-low heat. Add the onion. Cook, covered, stirring occasionally, for 20 minutes or until the onion is soft but not coloured.

2. Add potato and stock. Increase heat to high. Bring to the boil. Reduce heat to medium. Cook, partially covered, for 15 minutes or until potato is very soft. Uncover. Set aside to cool slightly.

3. Use a stick blender to blend until smooth. Alternatively, transfer half the potato mixture to the jug of a blender and blend until smooth. Transfer to a clean saucepan. Repeat with remaining potato mixture.

4. Stir in the milk. Place the soup over medium heat and stir until heated through.

5. Ladle the soup among serving bowls. Top with a dollop of sour cream, a teaspoonful of caviar and dill to serve.

Notes
If Sebago potatoes are unavailable, use Golden Delight potatoes.

Make it ahead: Either freeze ahead (see below) or prepare this recipe to the end of step 3 up to 1 day ahead. Store in an airtight container in the fridge. Ten minutes before serving, reheat the soup, then continue from step 4.

Freezing tip: Cool at the end of step 3. Freeze in an airtight container for up to 4 months. Thaw overnight in the fridge and reheat as above.

Source
Good Taste - July 2009, Page 86
Recipe by Tracy Rutherford

Save and share Potato & onion soup with sour cream recipe

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Carrot Soup Recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Carrot Soup Recipe. Enjoy tasty Christmas soup and learn how to make wonderful Carrot Soup. Merry Christmas & happy new year.

Semi-sweet carrot soup with sour cream and dill. 

Ingredients

900 grams Carrots, peeled and chopped
2 cups of Vegetable Stock
1 teaspoon Orange Juice
1 tablespoon fresh dill, snipped
Salt and ground White Pepper
2 to 4 tablespoons Sour Cream
Fresh Dill to garnish

Directions

Steam carrots, covered for 15 to 20 minutes or until very tender. Cool slightly; transfer carrots to a blender. Add orange juice, 1 tablespoon dill, salt, and white pepper. Cover and blend until mixture is smooth.

Add stock, 1/2 cup at a time, blending or processing until mixture reaches desired soup consistency. Cover and chill 2 hours.

To serve, divide soup mixture in half. Return half to a saucepan and heat just until simmering. Remove from heat. Stir in cream. Divide hot soup among small cups, filling half way. Carefully spoon cold soup on top. Garnish with fresh dill. Serve at once. 

Nutritional Information

Nutritional facts per serving: 
Calories: 42, total fat: 1g, saturated fat: 1g, cholesterol: 3mg, sodium: 125mg, carbohydrate: 8g, fiber: 2g, protein: 1g, vitamin A: 0%, vitamin C: 9%, calcium: 2%, iron: 2% 

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Moroccan Spiced Chickpea Soup Recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Moroccan Spiced Chickpea Soup Recipe. Enjoy tasty Middle Eastern food and learn how to make Moroccan Spiced Chickpea Soup. Enjoy the Moroccan cuisine.


Cook Time: 1 hr 0 min
Level: Easy
Yield: 6 servings

Ingredients

1/4 cup extra-virgin olive oil, plus more for garnish
1 large onion, medium diced
6 to 8 cloves garlic, pressed
1 teaspoon ground cinnamon
1 teaspoon ground cumin
1/8 teaspoon cayenne pepper
1 heaping teaspoon sweet paprika
1 (14.5-ounce) can chopped tomatoes
3 (15-ounce) cans chickpeas, drained and rinsed well
1 quart vegetable broth or reduced-sodium chicken broth
1 teaspoon sugar
Kosher salt
Freshly ground black pepper
1 (5-ounce) package pre-washed baby spinach

Directions

Heat olive oil in a large pot over medium-high heat. Add onion and garlic and saute until the onions begin to turn translucent; lower heat if browning starts to occur. Add spices and saute a minute or so. Add tomatoes, chickpeas, broth, and sugar. Season with a couple pinches of salt and 10 grinds fresh pepper. Stir well. Chickpeas should be just covered with liquid. If level is shy, add some water so the chickpeas are just covered.

Bring to a simmer, then lower heat to low and gently simmer for 45 minutes.

Remove soup from heat. Use a potato masher to mash up some of the chickpeas right in the pot. Stir in the spinach and let heat through until wilted, just a couple minutes.

Season again, to taste, with salt and pepper.

Serve soup, drizzled lightly with extra-virgin olive oil, if desired.

Recipe courtesy Dave Lieberman

Moroccan Chickpea and Lentil Soup ٌRecipe - Moroccan-Spiced Carrot Soup - Moroccan Vegetable Soup (Chorba)

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Middle Eastern-style lentil & spinach soup recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes & Middle Eastern food recipes) invites you to try Middle Eastern-style lentil & spinach soup recipe. Enjoy tasty Middle Eastern food and learn how to make Middle Eastern-style lentil & spinach soup.

Preparation Time 15 minutes
Cooking Time 25 minutes

Ingredients (serves 4)

1 tbs olive oil
1 large brown onion, coarsely chopped
2L (8 cups) water
1 large Massel vegetable stock cube
325g (1 1/2 cups) red split lentils
1 bunch English spinach, ends trimmed, washed, finely shredded
1 tbs garam masala
3 tsp ground cumin
Lebanese bread, to serve

Method

1. Heat the oil in a large saucepan over medium heat. Add the onion and cook, stirring occasionally, for 5 minutes or until soft. Add the water and stock cube. Increase the heat to high. Bring to the boil.

2. Add the lentils and stir until well combined. Reduce heat to medium and simmer, uncovered, stirring occasionally, for 15 minutes or until the lentils are tender. Add the spinach and cook, stirring, for 3-4 minutes or until the spinach just wilts. Add the garam masala and cumin, and stir until well combined. Taste and season with salt and pepper.

3. Ladle the soup among serving bowls and serve with Lebanese bread.

Notes

To freeze ahead
Prepare the soup to the end of step 2. Set aside for 15 minutes to cool slightly. Ladle the soup into portion-sized freezerproof airtight containers. Label, date and freeze for up to 3 months.

To thaw, place overnight in the fridge.

To reheat, place the soup in a small saucepan. Stir over medium heat until heated through. If you like a thinner consistency, add a little water to the soup. Continue from step 3.

Source
Good Taste - June 2007, Page 21
Recipe by Michelle Southan

Lebanese Lentil Soup - Lentil Soup - Moroccan Chickpea and Lentil Soup

Save and shareMiddle Eastern-style lentil & spinach soup recipe

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Lebanese Lentil Soup - Lebanese Lentil Soup Recipe

Amazing and healthy recipe for Lebanese lentil soup. If you like lentil and Lebanese cooking, this recipe is for you. It contains onions, garlic, spinach, cinnamon...it's yummy.

Ingredients - Serves 8 -10

1 bunch fresh cilantro, stems removed
12 cloves garlic
olive oil
2 1/2 teaspoons salt, divided
2 large onions, chopped fine
1 lb lentils, washed and drained
1 1/2 teaspoons cinnamon
12 cups water
1 (10 ounce) box frozen spinach
2 medium potatoes, cubed
6 tablespoons lemon juice

Preparation

1. Place cilantro in a food processor with garlic, 3 Tbsps olive oil, and 1/2 teaspoon of salt.
2. Process until mixture forms a paste.
3. Set aside.
4. Sauté onions in 1/4 cup of olive oil until light brown.
5. Add lentils and mix.
6. Cook on medium heat for a few minutes.
7. Add cinnamon and water.
8. Turn heat to medium-high and cook, uncovered, for 45 minutes, stirring occasionally.
9. Turn heat to medium, add remaining salt, spinach, potatoes and cilantro paste.
10. and cook, uncovered, on low heat until lentils are creamy.
11. Add lemon juice and continue cooking, uncovered, for 10 minutes.
12. (Total cooking time about 1 1/2 hours.) This soup can be served cold, warm or hot.

More lentil Soup Recipes

Lebanese Lentil Soup

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Red onion soup with goats' cheese croutons

Ingredients (serves 6)

50g butter
1kg red onions, very thinly sliced
2 garlic cloves, crushed
50g plain flour
2L beef stock
1 cup (250ml) red wine
1 bouquet garni
150g soft goats' cheese
2 tbs olive oil
2 tsp chopped thyme
6 large slices French bread, toasted

Method

1. Melt butter in a saucepan over low heat, add onions. Cook, stirring occasionally, until golden and caramelized - this can take up to 30 minutes. Add garlic and cook for 1 minute, then add flour and cook, stirring, for 1 minute.

2. Add stock, wine and bouquet garni, season, cover and cook, over low heat, for 25 minutes.

3. Meanwhile, preheat grill to high. Place goats' cheese, olive oil and thyme in a bowl and mash together with a fork. Pile onto bread and grill until bubbling and golden. Ladle soup into deep bowls and top with a cheese crouton.

Source
delicious. - July 2003, Page 64
Recipe by Valli Little

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Moroccan Vegetable Soup (Chorba)

Hearty with chunks of beef or lamb, plenty of vegetables and a bit of pasta, this Moroccan soup gets its rich, golden-orange color from turmeric.

NUTRITION PROFILE:
Low Calorie | Low Carb | Low Cholesterol | Low Sat Fat | High Potassium | Heart Healthy | Diabetes Appropriate | Healthy Weight

Makes 6 servings, about 2 cups each

ACTIVE TIME: 35 minutes

TOTAL TIME: 1 1/2 hours

EASE OF PREPARATION: Easy

Ingredients:

2 tablespoons extra-virgin olive oil
1 medium onion, finely diced
2 teaspoons ground turmeric
1 pound beef stew meat (such as chuck) or lamb stew meat (shoulder or leg), trimmed and cut into 1/2-inch cubes
6 cups reduced-sodium beef broth or water
1 14-ounce can diced tomatoes
2 small turnips, peeled and diced
2 carrots, diced
2 stalks celery, leaves included, thinly sliced
Pinch of saffron threads (see Ingredient Note)
12 sprigs flat-leaf parsley, plus more leaves for garnish
8 sprigs fresh cilantro, plus more leaves for garnish
1 large zucchini, peeled and cut into 1/4-inch dice
2 ounces angel hair pasta (capellini), broken into small pieces (about 1/2 cup), or orzo, preferably whole-wheat
1-2 teaspoons salt
1/2 teaspoon freshly ground pepper

Preparation:

1. Heat oil in a Dutch oven over medium-high heat. Add onion and turmeric; stir to coat. Add meat and cook, stirring occasionally, until the onion is tender, 4 to 5 minutes. Add broth (or water), tomatoes and their juice, turnips, carrots, celery and saffron. Tie parsley and cilantro sprigs together with kitchen string and add to the pot. Bring the soup to a boil. Cover and reduce to a simmer. Cook until the meat is tender, 45 to 50 minutes.

2. Stir in zucchini and cook, covered, until soft, 8 to 10 minutes. Add pasta and cook until soft, 4 to 10 minutes, depending on the type of pasta. Discard the parsley and cilantro sprigs. Season with salt (start with 1 teaspoon if you’re using beef broth; add more if you’re using water) and pepper. Serve sprinkled with parsley and/or cilantro leaves, if desired.

NUTRITION INFORMATION: Per serving: 260 calories; 10 g fat (2 g sat, 6 g mono); 32 mg cholesterol; 19 g carbohydrate; 23 g protein; 4 g fiber; 615 mg sodium; 697 mg potassium.
Nutrition bonus: Vitamin A (80% daily value), Vitamin C (35% dv), Zinc (26% dv), Potassium (20% dv), Iron (15% dv).
1 Carbohydrate Serving
Exchanges: 1/2 starch, 1 1/2 vegetable, 2 lean meat, 1/2 fat

TIP: Ingredient note: The dried stigma from Crocus sativus, saffron adds flavor and golden color to a variety of Middle Eastern, African and European foods. Find it in the spice section of supermarkets, gourmet shops and at tienda.com. It will keep in an airtight container for several years.

MAKE AHEAD TIP: Equipment: Kitchen string

From EatingWell Magazine September/October 2008

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Moroccan Chickpea and Lentil Soup ٌRecipe

Spicy and delicious Chickpea and Lentil Soup ٌRecipe from the Moroccan kitchen, learn the Moroccan way of cooking tasty food.

Ingredients - serves 6

• 1 tbsp olive oil
• 1 onion, finely chopped
• 3 garlic cloves, crushed
• 2.5 cm fresh ginger, finely grated
• 3 tsp ground coriander
• 2 tsp ground cumin
• 1/2 tsp chilli powder
• 1/2 tsp saffron threads, soaked in 2 tbsp boiling water
• 410 g can chopped tomatoes
• 1 tbsp MAGGI Liquid Seasoning, prepared with 1 litre (34 fl oz / 4 cups) water
• 250 grams red lentils, rinsed well
• 1 Ltr water
• 410 g can rinsed and drained chickpeas
• 1/3 cup chopped fresh coriander
• 1/3 cup chopped flat leaf parsley
• low fat yoghurt, for serving

Preparation

• Heat oil in a large, heavy based saucepan over medium heat. Add onion and cook, stirring occasionally for 5 minutes, or until soft.
• Add garlic, ginger, coriander, cumin and chilli. Cook stirring for 1 minute.
• Add saffron with soaking liquid, tomatoes, MAGGI Liquid Seasoning, lentils and water. Bring to the boil then simmer, uncovered, for 30 minutes.
• Add chickpeas and cook a further 10 minutes.
• Remove pan for the heat and stir in coriander and parsley. Serve with a dollop of yoghurt if desired.

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Moroccan Harira Soup Recipe

Tasty and easy Moroccan recipe to prepare harira. In Morocco this Soup is served as an important part of the festivities of Ramadan. It's the traditional soup to break the fast.

Ingredients

• 100g dried chickpeas , soaked overnight and drained
• 100g Puy lentils
• 450g ready-diced lamb , cut into 1cm cubes
• 1 large Spanish onion , finely chopped
• 1 tsp turmeric
• ½ tsp ground cinnamon
• ½ tsp each ground ginger, saffron strands and paprika
• 50g butter
• 100g long grain rice
• 2 tbsp chopped fresh coriander
• 4 tbsp chopped fresh flatleaf parsley
• 4 large ripe tomatoes , skinned, seeded and chopped
• lemon quarters, to serve

Preparation

• Tip the chickpeas and lentils into a large saucepan or flameproof casserole. Add the lamb, onion, turmeric, cinnamon, ginger, saffron strands and paprika, then pour in 1.5 litres/21⁄2 pints water. Season.
• Bring to the boil, skimming all the froth from the surface as the water begins to bubble, then stir in half the butter. Turn down the heat and simmer the soup, covered, for 11⁄2 -2 hours until the chickpeas are tender, adding a little more water from time to time as necessary.
• Towards the end of the cooking time, prepare the rice. Bring 850ml/ 11⁄2 pints water to the boil in a saucepan, shower in the rice, the rest of the butter and salt to taste. Cook until the rice is very tender. Drain, reserving 3tbsp of the liquid.
• To finish, put the reserved rice liquid in a small saucepan. Stir in the coriander, parsley (hold a little back for a garnish if you like) and tomatoes, then simmer for 15 minutes, stirring from time to time. Add to the soup with the rice, and then taste for seasoning. Simmer for 5-10 minutes to thicken slightly. Serve hot, with a lemon quarter for each serving so guests can squeeze over lemon juice to taste.
  

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Lebanon Pictures - Lebanese Food 1

In this page you will find pictures of best Lebanese food served at Lebanese restaurants - I am so sorry if I make you hungry:

Lebanese Soup Dishes

Lebanese Lentil Soup

Yogurt Soup - Served Hut

Lebanese Salads

Khiar B'leban - Yogurt and cucumber salad with garlic and mint

Vegetable Salad - Lettuce and tomato salad

Tabbouli - Special Lebanese salad made with chopped parsley, tomatoes, onions, & cracked wheat

Fattoush - Mixed salad with lettuce, tomato, parsley, toasted pita bread, & pomegranate nectar

Grilled Chicken Fattoush - Grilled boneless chicken on top of fatoush salad, made with lettuce, tomato, parsley, toasted pita bread, & pomegranate nectar

Entrees

Shish kebab - Charcoal broiled lamb & vegetables on skewer, served with rice & salad

Kifta Mishwiye - Charcoal broiled ground leg of lamb mixed with vegetables & spices, served with rice & hummus

Shish Kabob & Kifta Mishwiye Combination Served with rice & salad

Kibbe B'siniye - Pressed Kibbe, baked, served with salad

Kibbe Mishwiye - Lean finely ground leg of lamb mixed with cracked wheat and stuffed with nuts, onion, & broiled meat, served with salad

Shish Barak - Small Lebanese meat pie-dumplings, cooked and served in a yogurt sauce made with garlic & cilantro, served with rice

Ajhi - Lebanese omelet made with fresh herbs, onions, pine nuts, and ground lamb, served with salad

Minazli - Sautéed eggplant cooked in a tomato sauce, and topped with ground lamb & pine nuts , served with rice

Bamia - Fresh okra cooked with lamb chunks in a tomato sauce made with pomegranate nectar, served with rice

Wara'anib - Grape leaves stuffed with ground lamb and rice

Malfouf - Cabbage stuffed with ground lamb, cumin, rice, and pomegranate nectar

Coussa B'leban - Fresh squash stuffed with ground lamb, rice and pine nuts in a yogurt sauce cooked with mint

Sbanegh - Sautéed spinach, ground lamb, and pine nuts served with rice and yogurt

Fassoulia - Dried white beans cooked in a tomato sauce with garlic, onion, and lamb chunks served with rice

Sheik al M'ehshi - Sautéed eggplant cooked with yogurt, garlic, and mint, topped with ground lamb and pine nuts, served with rice

Yakhneh B'leban - Stew of lamb chunks cooked in yogurt, served with rice

Couscous - Served with a variety of vegetables, lamb, beef, & chicken stewed in a tomato sauce

Curry - Choice of beef or lamb curry served with rice

Bouillabaisse - Fish Soup

The Lebanese style of preparing Bouillabaisse - Fish Soup recipe.

Serves 6 persons
Ingredients:

• 2lb (1 kg) very fresh fish
• 4 whole shrimps in the shell
• 6 cups water
• 1/4 cup cider vinegar
• 1/2 cup olive oil
• 2 tablespoons minced celery leaves
• 4 medium-sized tomatoes, peeled and finely chopped
• 1 cup finely chopped leeks
• 1/2 cup chopped onions
• 1/2 cup chopped carrots
• 2 cloves garlic
• A dash each, saffron, cardamon, turmeric, chilli
• 1 teaspoon black pepper
• Juice of one lemon
• A few orange rinds
• 3 tablespoons chopped parsley

Preparation:

• Clean the fish, scrub the shrimp and leave it in the shell.
• Heat the oil in a large pot and sauté all the vegetables for 5 minutes.
• Add the fish and shrimp to the above vegetables.
• Add the water, vinegar, seasoning and orange rind and bring to the boil.
• Cover the pot and leave over medium heat for 20 minutes.
• Remove the fish and shrimps from the pot and let the vegetables cook for 20 more minutes.
• Remove the shrimp from the shells and set aside.
• Remove the bones from the fish and place in a serving bowl with the shrimp.
• Strain the vegetables and blend in the electric blender until smooth.
• Return the blended vegetables to the fish stock in the pot and place over low heat.
• Brown 2 tablespoons flour in one tablespoon butter, and then dissolve in half a cup of water.
• Add the flour mixture to the soup and stir over low heat for 3 minutes.
• Serve hot garnished with chopped parsley and the fish and shrimp pieces.

Harira

The Moroccan Harira Recipe...

Harira is the traditional Maghreb soup (Morocco and Algeria). It is usually eaten during dinner in the Muslim holy month of Ramadan to break the fasting day. It is considered as a meal in itself. It is also served to relatives and friends after a special celebration, such as the morning after a wedding night, and its recipe varies then slightly from the harira eaten during Ramadan. Of course, it could be prepared any time, however, some families prefer to stick to tradition and serve it on special occasions.

Ingredients:

• 1 1/4 pounds boneless leg of lamb, trimmed and cut into 1-inch cubes
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon olive oil
• 1 cup chopped onion
• 1 tablespoon tomato paste
• 4 cups water
• 1 cup drained canned chickpeas (garbanzo beans)
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground red pepper
• 2 cups chopped tomato
• 1/2 cup dried small red or brown lentils
• 1/2 cup chopped red bell pepper
• 1/2 cup hot cooked angel hair (about 1 ounce uncooked pasta)
• 1 tablespoon minced fresh cilantro
• 1 tablespoon fresh lemon juice
  

Preparation:

• Sprinkle the lamb with salt and black pepper. Heat oil in a large Dutch oven over high heat. Add lamb; cook 5 minutes or until browned, stirring occasionally. Add onion; cook 1 minute, stirring frequently. Stir in tomato paste; cook 1 minute, stirring frequently. Stir in water, chickpeas, cinnamon, and ground red pepper. Bring to a boil; reduce heat, and simmer 30 minutes.

• Stir in tomato, lentils, and bell pepper. Bring to a boil; reduce heat, and simmer 30 minutes or until lentils are tender. Stir in pasta, cilantro, and juice; cook 1 minute or until thoroughly heated.

4 servings (serving size: 1 1/4 cups)

Lebanese Lentil Soup

Wonderful Lebanese Lentil Soup with spinach, garlic, onions and celery.

Serves: 4-6
Cooking time: 1 hour

Ingredients:

• 1 ½ cups brown or green lentils, prepared and washed
• 7 cups water
• 2 cloves garlic crushed with 1½ teaspoons salt
• ¾ cup onions, chopped
• ½ cup olive oil
• 8 spinach leaves plus a few stalks, chopped finely
• ½ cup lemon juice
• 1 teaspoon corn flour / cornstarch (optional)
• 1 stalk of celery, chopped finely
  

Preparation:

• Place the lentils in a saucepan with 7 cups of water and bring to the boil. Cover and simmer until tender.

• Brown the onions in oil. Add the chopped spinach and the garlic crushed with salt, and mix well. Sauté slowly until the spinach becomes soft.

• Bring the lentils back to the boil and add the celery and the sautéed mixture. Turn the heat to low and simmer slowly for 5 minutes.

• For a thin soup, mix in the lemon juice and adjust salt to taste. For a thicker soup, mix the corn flour / cornstarch with the lemon juice before adding it to the cooked soup, and then allow soup to simmer for a few minutes longer.