Lebenese Cuisine

Lebanese Cuisine Recipe

Baba Ganoush

Grilled eggplant dip

Ingredients: 1 Large Eggplant 2 Garlic cloves, crushed 1/2 Lemon, juiced 2 Tblsp Tahini  1 1/2 Tblsp Olive oil Salt and Cayenne pepper to taste 1 Tsp Cumin powder 1 Tsp Paprika, for garnish 1 Tblsp Flat Leaf Parsley, finely chopped, for garnish Method: Stab the eggplant in different places with a fork then rub all over with a little olive oil. Place eggplant under a medium heat grill for 35 to 40 minutes keep turning on all sides until Eggplant is soft and blackened. Remove from grill and allow eggplant to cool for 15 minutes. Put eggplant in a paper or plastic bag, close and let it steam in its skin for 15-20 minutes. Cut eggplant into half lengthways then using a spoon scoop out the flesh and put into a food processor with all the other ingredients then blend into a smooth paste. Serve drizzled with a little olive oil and garnish with parsley and paprika.

Kibbeh Nayeh

Salt cured meat in lemon, cumin, onion and bulghur

Ingredients: 350g of ground lamb or beef Juice of 2 large lemons 1 cup bulghur wheat 1 onion, finely chopped 1 teasp cumin 2 teasp salt 1 clove garlic, crushed Pepper to taste Olive oil to drizzle Fresh mint leaves for garnish Method: Soak bulghur wheat in lemon juice for 1 hour to soften then drain. In a blender, blend all ingredients together until into a smooth paste, then leave in refrigerator for 2-3 hours to cure. Serve dip drizzled with olive oil and garnish with mint leaves, serve with pita bread.

Lebanese flat pita bread

Traditional khobz bread

Ingredients: 8 cups plain four 2 1/2 cups lukewarm water 30g fresh yeast 1 teaspn sugar 2 teasps salt 3 tablesp oil Method: Dissolve the yeast in 1/4 cup of the lukewarm water, add sugar and set aside in a warm place until it rises and foams approx 10-15 minutes. Sift the flour and salt into a large mixing bowl and place in a warm oven for a few minutes to warm slightly. Pour the yeast into a well in the centre of the flour and mix it in by hand, adding the water gradually. Knead well to a soft dough. Turn the dough onto a lightly floured board or cloth and continue to knead until it is smooth and shiny approx 15-20 minutes. Knead in 2 tablespoons of the oil, roll into a large ball and rub the remainder of the oil around the ball. Leave in the bowl, cover with a damp cloth and set aside in a warm place to rise until nearly double its size — approx 1—2 hours. Turn the oven on to maximum heat at least 3/4 hour before cooking the bread. Punch the dough down in the centre and draw edges to the middle to re-form the ball. Turn onto a floured board or cloth and knead for approx 2 minutes. Divide the dough into 8 equal portions and roll each into a ball. Flatten each ball on a lightly floured cloth and roll with a rolling pin into flat round shapes, about 20cm and 1/4 in (6 mm) thick. Place rounds on a floured cloth, cover with another floured cloth and set aside to again rise to nearly double their size approx 20 - 30 minutes. Place a baking tray in oven for 5 minutes, remove and lightly rub with oil then Place one round of bread on the baking tray and cook until it swells up in the centre and browns slightly approx 4 - 8 minutes. Remove from oven and wrap in a cloth, continue until all the rounds are cooked, the bread should be white, soft and chewy.

Falafel

Vegetarian chickpea pattie

Ingredients: 1 500g chickpeas (pre-soaked in water for 12 hours) 1 cup fresh parsley ¼ cup fresh mint leaves ½ cup fresh coriander 3 cloves garlic 1 Tbsp cumin 2 Tsp sea-salt Oil for deep frying Method: Grind all the ingredients (except the olive oil) in a meat grinder until the mixture gets smooth, retaining the water, which keeps the mixture moist. Put the falafel mixture in a bowl and refrigerate for 1 hour. Heat the oil, and in the meantime, make the falafel balls from the mixture. The balls should be 3¼ thick in diameter. Add about 10 falafel balls to the cooking pan for each batch of frying, cooking from both sides for 7-8 minutes until the falafel balls get brownish. It is very important to keep the oil hot, so make sure you fry no more than 10 balls at a time. When the falafel balls are ready, take them out with the perforated spoon and place them on a paper towel in order to get rid of unwanted oil.

Lebanese Eggplant Saksuka

Eggplant potatoes and capsicums in a tomato garlic sauce

Ingredients: 1 kg potatoes  2 medium sized onions  1/2 kg capsicums 2 kg tomatoes  1 kg eggplant  1 bunch parsley  1 head garlic  1 lemon  frying oil, olive oil, salt  Turkish bread to serve  Method: Cut the eggplants into stripes and place in salty water for 30-40 minutes. Peel potatoes and thinly slice into discs. Cut the capsicums into stripes and remove seeds. Heat 7 cm of frying oil till hot in a frying pan then fry potatoes, eggplant and capsicum until lightly golden. Make the saucee In another frying pan, add a tablespoon of olive oil once hot add finly diced onions, crushed garlic, salt to taste and saute. Then add peeled and chopped tomatoes and cook for 3-5 minutes (add a little water as desired). In a plate pour sauce over the fried vegetables, squeeze on lemon and garnish with chopped parsley, then serve.

Beef Kabab

Boneless beef skewers

Ingredients: 1½ lb boneless beef sirloin steak, cubed (remove fat before cutting for a healthier option) 2 green onion stalks, thinly sliced ¼ cup olive oil Juice of 1 lemon 2 garlic cloves, minced 2 tsp tarragon 1 tsp oregano Salt and pepper to taste Method: Prepare the marinade: In a small bowl, combine the olive oil, the green onion, the lemon juice, the garlic and the spices. Mix thoroughly. In a medium bowl, place the beef and drizzle the marinade. Cover and refrigerate for a minimum of 4 hours. Thread the beef onto skewers leaving a bit of space between pieces. Cook the kababs on a heated oiled flat barbecue plate or frying pan until cooked through then serve.

Chicken Kofta Skewers

Spicy chicken skewers with garlic, onion, coriander and parsley

Ingredients: 1kg Ground Chicken 4 Cloves Garlic, crushed 1 Large Onion, grated 1 Tbsp Fresh Coriander, chopped 1 Tbsp Fresh Flat Parsley, finely chopped 1/4 Tsp Sweet Paprika 1/2 Tsp Ground Cumin 1/2 Tsp Ground Coriander 1/8 Tsp Ground Cinnamon 1/2 Tsp Ground Ginger 1 Egg Salt and Pepper to taste 1 Tblsp oil for frying Method: In a large bowl add all of the ingredients then with your hands mix through well. Roll into about 12 small sausage shaped (about 10cm long) rolls. Insert skewer through then mould around skewer. Heat oil in a large frying pan or grill pan on high. Cook koftas turning occasionally until cooked through.

Lebanese Lemon and Garlic Shrimp

Shrimp with spice, lemon, garlic spring onions and parsley

Ingredients: 400g Medium Sized Shrimp, cleaned and peeled 1/4 cup Olive Oil 3 Garlic Cloves, crushed 1 Tsp Ground Cumin 1 Tsp Paprika Powder 1 Tsp Ground Chilli Salt and Pepper to taste Juice of 1 Lemon 1 Tblsp Spring Onions, finely chopped 1 Tblsp Leaf Parsley, finely chopped Method: In a large frying pan heat the oil then add the garlic, spices and shrimp. Cook the shrimp for about 2-3 minutes then add the spring onions, parsley and lemon juice then cook for 1 minute more. Remove from heat and serve.

Lebanese Sweet Cheese

Sweet cheese with semolina, orange blossom water and pistachio garnish

Ingredients: 1 Kg White Brine Cheese or Akawi 1 Cup Semolina 1/2 Cup Full Cream 2 Cup Caster Sugar 2 Tblsp Orange Blossom Water 1 Tsp Lemon Juice 1/2 Cup Whipped Cream 1/2 Cup Ground Pistachio for garnish Method: Cut the cheese into small cubes then submerge the cheese in cold water. Change the water every 10 minutes until it's not salty. Using a double-boiler pot with the bottom pot half filled with boiling water place the cheese in the upper part. Stir with a wooden spoon until the cheese is melted and the water evaporates. Mix through the full cream, semolina and sugar stirring gently until all the sugar is dissolved and it is well mixed. Remove from heat then mix through orange blossom water and lemon juice. Evenly spread into a lightly greased rectangular pan, allow cooling then place into the fridge for 4 hours to set. Remove from fridge flip onto a serving plate then spread the whipped cream on top. Garnish with pistachio nuts then serve.

Baklava

Nuts, sugar, cinnamon, and honey filo

Ingredients: ½ cup crushed pistachios ½ cup crushed walnuts ½ cup crushed almonds ½ cup crushed pecans ½ cup honey 3 Tbsp melted fresh butter 2 Tbsp extra virgin olive oil 1 Tsp cinnamon 1 cup filtered water 1 cup sugar 3 Tbsp freshly squeezed lemon juice 12 sheets of filo pastry   Method: Roast almonds, pistachios, pecans and walnuts for 5 minutes. Add honey and cinnamon, mix well and put it aside in a bowl. Preparing the syrup - Heat the water, sugar and lemon juice until they boil. Mix in the syrup, let it cook on a low fire for 3 minutes and then turn off the fire (for best result leave syrup to cool for at least 2 hours). Put 1 thin layer of the pastry in the baking tray and coat it with butter. Then add 5 more layers of pastry coated with butter. Put the pre-prepared filling on the pastry layers and gently put pressure on top. Add 6 more layers brushed with butter on top. Before baking, cut the baklava into squares, then bake it for 20 minutes at 180 celsius until it gets a golden color. Spread syrup on top.

Hummus

Chickpea dip

Ingredients: 1 cup uncooked chickpeas ¾ cup raw tahini (ground sesame seeds) ½ cup freshly squeezed lemon juice 3 cloves garlic, crushed 3 Tbsp olive oil 1 Tbsp salt 1 Tsp cumin Sweet paprika, olive oil and some parsley (for decoration only) Method: Soak the chickpeas in water for 8-10 hours. Strain and drain the chickpeas and cook them in 5 cups water for 2 hours until totally soft. Strain and take them out of the water (keep the water!), reserve a few chickpeas for decoration. Place chickpeas and other ingredients in blender, gradually adding a small amount of the cooking water. Blend this mixture until smooth. Put the hummus spread in an attractive shallow bowl and decorate it with the cooked chickpeas, olive oil, paprika and some parsley.

Labaneh

Lebanese Cream Cheese

Ingredients: 2 litres full cream milk 3 tblsp yoghurt 1 tblsp salt Olive oil Dried Parsly Mehtod: Heat the milk in a large pot, over a low fire, until it boils. Remove immediately from the fire and cool until lukewarm. Place 4 spoons of the milk in a bowl, add the yoghurt, stir then add back to the pot of milk. Transfer the pot to a bowl, cover well, and wrap in a blanket. Leave for 6-8 hours in a warm place. Mix with salt then place a cotton cloth or cheese cloth in a large strainer. Tie and hang above the sink or above a bowl. The labaneh will be ready in 10-12 hours. Serve drizzeld with olive oil and a sprinkle of dried parsly.

Garlic Pita Crisps

Baked garlic and olive oil crisps

Ingredients: 4 pitas loaves 4 tablesp olive oil 2 garlic cloves, crushed pinch of salt Method: Pre-heat oven to 200c. In a plate mix olive oil, garlic and salt. Cut pitas bread into eighths, place on baking paper on a tray and brush with oil mixture on both sides. Bake for about 10 minutes or until lightly browned. Serve broken into smaller pieces, with your favourite dip.

Tabouli salad

Cracked wheat, parsley and mint salad

Ingredients: Salad: 2 cups cracked wheat (bulghur) 2 cups very hot water 1 cucumber, chopped 2 small tomatoes, chopped 1 bunch green onions, (8) sliced 1/2 cup fresh chopped mint 2 cups fresh chopped parsley 1 clove garlic, minced (optional) Dressing: 1/2 cup fresh lemon juice 3/4 cup extra virgin olive oil 1 tablespoon pepper 2 teaspoons salt, or to taste Method:   Soak the cracked wheat in the hot water until the water is absorbed, about 30 minutes. When it's ready, drain any excess water, if necessary, and squeeze dry. Meantime, prepare the vegetables for the salad and mix the dressing ingredients together. Set aside. Stir the prepared wheat, other salad ingredients, and dressing together in a medium bowl. Serve chilled or at room temperature. Makes about 8 cups, 12 to 16 servings.

Fattoush Salad

Fresh salad with bread wedges

Ingredients: ½ cup water 1 tsp cornstarch 1/3 cup lemon juice 2 cloves garlic, minced 2 tsp sumac Salt and pepper to taste 1 head romaine lettuce, coarsely chopped 1 medium cucumber, peeled and diced. 2 large plum tomatoes, diced 4 stalks green onions, chopped ¼ cup fresh parsley, chopped ¼ cup fresh mint, chopped 1 medium green pepper, seeded and chopped 1 cup Arugala, thinly chopped (optional) 4 pita wedges, torn into bite size pieces and lightly toasted Method: Making the dressing: In a small saucepan, mix the water and cornstarch over a medium-high heat until thickened. Remove and mix the lemon juice, garlic, and spices. The salad: In a large bowl toss the lettuce, tomato, cucumber, pepper, onions and the parsley and mint. Drizzle the dressing and mix thoroughly. Serve with warm pita bread wedges.

Green Beans Tomato Stew

Green Beans in a tomato stew with onion, garlic and spice

Ingredients: 1kg Green Beans, Chop off Ends 1 Can 400g diced Tomatoes 2 Garlic Cloves, crushed 2 Tabsp Tomato Paste 3 Cups Water 1 Large diced Onion 1/4 Tesp Mixed Spices 1 Tablesp Olive Oil Salt and Pepper to taste 2 Cups Boiled and Draied Rice Method: In large frying heat the oil then sauté the garlic and onions until lightly golden. Add the green beans, diced tomatoes, water, tomato paste and spice. Bring to the boil then simmer on a low heat for 15-20 minutes stirring occasionally. Serve hot with rice.

Kofta Balls

Middle Eastern syle meat balls

Ingredients:  1 cup store bought or freshly-made plain breadcrumbs 1 lb ground lamb meat ½ tsp salt ½ tsp pepper 1 tsp cumin 1 tsp dried mint or 3 tsp freshly chopped mint 2 cloves garlic, minced 2 tbsp parsley or 3-4 tbsp fresh parsley 1 medium egg 1 tbsp olive oil  Method: Blend the ground lamb, egg, breadcrumbs, and spices in a meat processor until smooth. Wet your hands and roll mixture into small 1-inch balls. Heat olive oil in a large frying pen. Fry the meatballs over a medium heat until evenly browned and cooked through (about 5 minutes). Remove from the heat, and serve warm.

Lebanese Barbecue Chicken

Chicken done with garlic, oregano, parsley and spices

Ingredients: 1 Whole chicken 2 tablesp lemon Juice 2 garlic cloves crushed 1 teasp paprika 1 teasp cumin 1 teasp oregano 1/2 teasp cayenne 1 teasp turmeric 100ml olive oil salt and pepper to taste 1/4 cup fresh parsley chopped for garnish Method: Cut the chicken backbone and open then chicken into a butterfly. Cut 2 slashes in each leg an breast, half way down to the bone. In a large bowl combine the lemon juice, garlic spices and oil, season with salt and pepper and mix well. Place the chicken into the marinade and stir thoroughly to fully coat the entire chicken and into the cuts. Marinate for at least an hour. Place the chicken on the barbecue and grill for 35-45 minutes, turning every few minutes to cook evenly. Served garnished with parsley, drizzle Tahini and with Lebanese pita bread.

Lebanese Baked Apples

Apples baked with butter and honey, nuts and currants

Ingredients: 5 Tblsp unsalted Butter, softened ¼ Cup Sugar  ¼ Cup Honey  ½ Cup Shelled Pistachio Nuts  ½ Cup Pine Nuts  ½ Cup Chopped Walnuts  ½ Cup Currants  ¼ Tsp Ground Cloves  ½ Tsp Ground Cinnamon  1 ½ Tsp Rosewater  6 Medium to large Golden Delicious Apples, cored  Method: Preheat the oven to 175c. Butter an 8 inch square baking dish. In a mixing bowl, cream 4 table spoons of the butter with the sugar and honey. Add all of the nuts, the currants, cloves, cinnamon, and rosewater. Chop all of the ingredients together until the mixture resembles a paste. Stuff each apple with the nut mixture and stand, stem end down, in the baking dish. Rub the skin of each apple with the remaining table spoon of butter and sprinkle any remamining nut mixture over the apples. Bake until the apples are soft, 25 to 30 minutes. Serve warm, with Vanilla Ice Cream or Whipped Cream, if desired.

Lebanese Jallab Drink

Date syrup and rose water drink topped with nuts

Ingredients: 3/4 cup chilled water  3 tblsp date syrup 2 teasp rose water crushed ice  1 tblsp blanched almond halve 1 tblsp pine nuts Method: Mix well all the ingredients (except almond). Serve topped with almond and pine nuts.