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Arnabeet Mekleh (Fried Cauliflower)


1 large cauliflower cut into florets


Deep-fry cauliflower till golden brown.

Drain on absorbent paper.
Add salt to taste and eat with pita bread.

Baba Ghannouj or Mtabbal Bathinjan (eggplant dip)


1 large round eggplant (aubergine)

2 or 3 cloves of garlic
60 milliliters (3 oz., 4 tbs.) tahina
60 milliliters (2 oz., 4 tbs.) lemon juice
salt, red pepper
olive oil
chopped parsley
slices of red bell pepper to garnish


Cook the eggplant in a hot oven or on a fork over the flame of a gas stove. When it is
well cooked through and the skin is blackened, douse with cold water, peel, and chop into
small pieces.

Mash two or three cloves of garlic to a paste with about the same volume of salt. Add
eggplant, mash to a smooth consistency and blend the tahineh and lemon juice. Serve in a
bowl with little olive oil on top and garnish chopped parsley, red pepper slices and a
dusting of red pepper

Batinjan Imfasakh(Eggplant with Laban)


2 lg Eggplants
1 t Salt
1/4 c Olive oil
1 ea Garlic clove
1 c Yogurt


Skin the eggplants and slice very thin. Sprinkle a small amount of salt on each slice so
that excess moisture will be drawn off. This will prevent slices from absorbing to much
oil when fried.
Fry the slices in olive oil until golden brown. Remove from oil and mash. Add yogurt and
mix well. Crush garlic in salt and add to eggplant/yogurt mixture.

Eggs in Oil with Sumac

Ingredients :

4 tbs Olive oil

6 x Eggs
1 tbs Sumac
Salt and freshly ground
Black pepper to taste

Method :

* Heat a 12-inch non-stick frying pan and add the oil. Break the eggs into the oil, being
careful not to break the yolks. Sprinkle the sumac and salt and pepper on top. Cover and
slowly cook until done to taste.

Garlic Zucchini (Mutabbal Koosa)

4 tablespoons olive oil
1 small head of garlic, peeled and sliced
1 1/2 lbs zucchini, cut into 1/4 inch thick slices
4 tablespoons vinegar
salt and pepper
2 tablespoons green onion, chopped
1/8 teaspoon cayenne
2 tablespoons fresh cilantro, finely chopped


Heat oil in a frying pan and saute garlic slices over medium heat until they turn light
brown. Remove garlic slices with a slotted spoon and set aside.In the same oil, saute
zucchini slices over medium heat until they turn light brown, turning them over once.
Remove and drain on paper towels.Combine vinegar with remaining ingredients.Place

zucchini on a serving platter. Sprinkle vinegar mixture over top; then evenly top with
garlic slices.Allow to stand for 4 hours or so before serving.

Hashwee Ma3 Snoobar


1/2 lb ground Lamb

1 ea Lemon – juiced
1/4 c Pine nuts
1/4 lb Butter
Black Pepper


Saute lamb and pine nuts in butter. Place in a bowl and add lemon juice, salt and pepper.

Kadami (Lebanese Roasted Chick Peas)

Ingredients :
1/2 x (up to)
2 1/2 cup Dry chick peas, selecting from large or small varieties as desired
Water to cover


When thoroughly roasted the peas should taste cooked, nutty and potato-like, not raw.
Overcooked they become hard and burned. Taste as you go to get the hang of it. Because
the peas are slightly moist inside, any not eaten the same day should be stored

Remember, these are a snack, but remember, they’re digested – or not like beans. So start
with small amounts if you have trouble digesting beans.

Rinse dry chick peas and cover with water. Allow to soak overnight or at least 8 hours
(see note). Drain peas.

STOVE TOP: Roast at medium low heat in a large skillet or home style coffee bean
roaster, stirring constantly about 25 minutes for regular size chick peas, 15 to 20 minutes
for the small ones.

OVEN: Spread in a single layer on a cookie sheet and roast about 30 minutes at 350
degrees F for regular size chick peas, 20 minutes for the small ones. (I usually cover the
pan with aluminum foil for the first 3/4 of the cooking time for either size of chick peas).

MICROWAVE: Put on microwave safe dish in a single layer. Microwave on high

(100 percent power). Depending on size of chick peas and your oven, microwaving takes
2 to 6 minutes. Taste to check for doneness.

VARIATION: For flavored roasted chick pea snacks add salt or a small amount of any
of the following mixtures to the hot roasted peas immediately upon removing them from
heat. The flavoring liquid needs to absorb into, or dry onto the peas – you don’t want the
peas sitting in pools of liquid. Toss frequently as they cool and serve immediately, or
refrigerate for later use.
1. Olive oil, garlic salt, black pepper and clipped rosemary leaves.
2. Soy sauce alone or mixed with Oriental (dark) sesame oil and hot chili powder.
3. Tomato juice and curry powder.

Kobeba Samakeyah
1/2 cup Bulgur, fine (cracked wheat)
1/2 sm Onion, cut in half

Fish Filling
1/2 lb Flounder, fillets, OR
1/2 lb Cod,fillets
2 tbs Butter,unsalted
1 med Onion,chopped
2 x Scallions,trimmed,chopped
1 tbs Cilantro,chopped
Coriander (opt)
1 tsp Cumin, ground
Salt (to taste)
Pepper (to taste)

Tahini Sauce
1/2 cup Tahini (sesame seed paste)
1/2 cup Water
2 tbs Vinegar, red wine
1 x Garlic, clove, minced
Salt (to taste)
Pepper (to taste)
2 tbs Parsley, chopped
Oil, vegetable (for frying)

Method :

* Cover the bulgur with water and soak for 30 minutes.

* Drain and, a handful at a time, thoroughly squeeze out all liquid.
* Place bulgur, onions, salt and pepper in processor and process with on-and-off turns
until nearly smooth, scraping down sides as necessary. Transfer to bowl and knead until
smooth. Set aside.

Fish Filling:
* Steam fish until just cooked. Flake into small pieces and set aside.
* Heat butter in a small skillet then add onion and scallions and saute until onion wilts, 3
to 5 minutes.
* Stir in flaked fish, cilantro, cumin and salt and pepper, stirring gently over medium heat
2 minutes.
* Set aside and cool completely.

For Tahini Sauce:

* Place tahini and a 1/2 cup water in processor or blender; blend until smooth.
* Add wine vinegar, garlic and salt and pepper; blend until smooth.
* Add enough water to bring sauce to pouring consistency. Transfer to small bowl and
stir in parsley.
* Set aside, covered, at room temperature.

To Assemble:
*Place small bowl if ice water on work surface. Using palms, form golf ball-size balls of
bulgur mixture. Dipping fingers in ice water as you work shape each ball into a hollow
tube around your index finger, gently pressing mixture into small cigar-shaped tubes
about 3 inches long.
* Moisten fingers frequently and patch any cracks as you work.
* Slip each shell off your finger and fill with about 1 tablespoon of cooled fish filling
using a small spoon. Press ends of tubes over fish filling, forming a tight seal.
* Cover and freeze until firm, at least 2 hours.
* Heat 2 inches of vegetable oil in large saucepan to 375 F.
* Fry kobebas until golden, 4 to 5 minutes, turning once.
* Serve immediately with tahini sauce.

Lebanese Grape Leaf Rolls

Ingredients :

1 jar grape leaves (12 – 16 oz.), rinsed and drained

several lamb bones
3 whl garlic cloves
1 lb ground lamb
1/2 cup long-grain white rice, uncooked
1/2 tsp ground cinnamon
1 tsp salt
1/2 tsp freshly ground black pepper
1 tbs New Mexico red chili, ground
1 x lemon, juice of
1/4 cup sugar
1 can whole tomatoes, (28 oz.)

Method :
* Rinse bottled grape leaves, drain well.If necessary,soak bottled or fresh leaves in hot
water until pliable. Place lamb bones & garlic in bottom of a large saucepan. In a medium
bowl, mix ground lamb with rice,cinnamon,salt,pepper,chili, lemon juice & sugar.Place a
spoonful of lamb mixture on each leaf & roll up,tucking ends in.Place rolled leaves on
top of bones in pan. Drain liquid from tomatoes into pan;coarsely chop tomatoes & add to
pan.Add enough water to come to just below tops of rolls.Bring mixture to a boil over
high heat. Reduce heat to a simmer, cover & cook about 30 minutes or until rice in filling
is tender.

Salatit El Rahib (Monk’s Salad)


4 small eggplants (or one large)

1 tomato seeded
diced 1/4″ pieces
Juice of 1 lemon
3 garlic cloves, minced
3 tbs olive oil
3 parsley sprigs roughly chopped
1/4 tsp salt


Cook eggplants either over medium heat on grill or on rack set over gas burner on high,
turning, until eggplants are soft and skin charred, 2 to 3 minutes per side.

Remove stem and charred parts and cut eggplants into 1/4-inch dice. Mix with tomato.
Mix lemon juice, garlic, oil, parsley and salt and gently stir into eggplant mixture.

3 cups flour
2 grated onions
1 1/2 cups oil
1 teaspoon ground black pepper
1 teaspoon bread spices(yeast, fennel, poppy seed)
1 teaspoon cumin
oil for frying
1 lb. ground beef or lamb


Put the flour in a deep bowl, add the bread spices and salt. Add the oil and rub with
fingertips. Add water and a pinch of salt a little at a time, mixing thoroughly until dough
is binding. Divide into small pieces, place on a tray and put in a warm place for one hour.
Put ground meat, onion, salt, pepper and cumin in a frying pan and cook over low heat.
Cool. Roll each piece of dough into a round, about 1/16 inch thick. Place a tablespoon of
meat in the center of each round and seal then twist the edges. Heat the oil and deep fry
the samboosak on both sides. Serve hot. Serves 8-10 persons.

Shorbit Knodra (Vegetable Soup)


1/3 cup olive oil

6 large Spanish onions, chopped
8 carrots, chopped
8 garlic cloves, minced
12 chopped potatoes
6 squash, chopped
3 bell peppers, chopped
1/4 Tablespoon cayenne pepper
1 Tablespoon ground coriander
1 Tablespoon salt
8 fresh tomatoes, chopped

1 can artichoke hearts

1 can chickpeas
1 bunch chopped fresh parsley


Heat olive oil in pot. Add onions and salt. When onions are transparent, add potatoes,
carrots, and garlic. Stir. Add cayenne and coriander. Sauté about 3 minutes stirring, then
add enough water to cover the vegetables, and bring to a boil. After potatoes, and carrots
are tender, add bell peppers, and squash, cook ten minutes, then add tomatoes, artichoke
hearts, and chickpeas. Add salt to taste. Before serving add chopped parsley.

Shunkleesh(Cottage Cheese Balls)


5 lb Cottage cheese
1 c Butter – melted
5 T Salt
1 c Zahter


Place cottage cheese in cheesecloth sack.Tie top of sack in knot and squeeze out all
moisture. Hang bag for 3 days until cheese appears to be completely dry (moisture will
drip out slowly, so hang over sink or drain).Remove from sack and add salt – knead well.
Roll into balls slightly
larger than golf balls. Lay on a clean cloth and cover with cheesecloth.Place in attic or in
shaded area (in dry weather) for 3 days until balls are hard-crusted. Place in an airtight jar
for 10 days.Mold will form around the cheese balls and the cheese will take on a dark
color. The cheese balls are now ripe and ready for trimming. Trim off mold around balls

and dip in melted butter. Roll in zahter. Place in glass jar and refrigerate. Serve with
scrambled eggs or as appetizers with Syrian Bread.
Shunkleesh(Cottage Cheese Balls)

5 lb Cottage cheese
1 c Butter – melted
5 T Salt
1 c Zahter


Place cottage cheese in cheesecloth sack.Tie top of sack in knot and squeeze out all
moisture. Hang bag for 3 days until cheese appears to be completely dry (moisture will
drip out slowly, so hang over sink or drain).Remove from sack and add salt – knead well.
Roll into balls slightly
larger than golf balls. Lay on a clean cloth and cover with cheesecloth.Place in attic or in
shaded area (in dry weather) for 3 days until balls are hard-crusted. Place in an airtight jar
for 10 days.Mold will form around the cheese balls and the cheese will take on a dark
color. The cheese balls are now ripe and ready for trimming. Trim off mold around balls
and dip in melted butter. Roll in zahter. Place in glass jar and refrigerate. Serve with
scrambled eggs or as appetizers with Syrian Bread.

Chicken and Rice with Pine Nuts and Almonds


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.

Chicken Stuffing-Hashwey
Ingredients :

4 cup Ground lamb (approx.)

1 1/2 x Cubes margarine
2 1/2 cup Rice
2 tsp Salt
1 1/2 tsp Cinnamon
1/8 tsp Black pepper
5 cup Chicken broth
Chicken pieces
Slivered almonds

Method :

*Brown lamb with margarine.Stir in rice.(The rice absorbs the liquid).Add spices and
chicken broth. Cook with lid on for 20 minutes or more. Add chicken pieces and slivered

Circassian Chicken

1 4-lb. chicken
2 cups shelled walnuts
3 slices white bread
1 onion
1 carrot
1 bunch parsley
1 tsp. salt
1 Tbsp. paprika
1/2 tsp. pepper
3 qts. water


Stew chicken gently in covered pot with water, carrot, onion, parsley, salt and pepper for
two hours, or until very tender. Skim. You may use the pressure cooker, in which case
reduce the water to one quart and shorten the cooking time to 30 minutes under pressure.
Let chicken cool in broth. Reserve the stock. Take meat from bones, discarding skin.
Dice the meat, or leave it in individual pieces for serving.Prepare sauce by grinding
walnuts twice through the fine blade of the meat grinder. Add paprika to the walnuts and
press this in a fine cheesecloth to extract the red oil which will be used later to garnish the
dish. Soak bread in chicken stock, squeeze dry and combine with walnuts. Grind three
times through the blade of meat grinder, or buzz in the electric blender, slowly adding
one cup chicken stock to make a paste. To serve, place the diced or sliced chicken on a
serving platter and spread it with the walnut paste. Sprinkle it with the walnut oil. Some
cooks mix the diced chicken with half the walnut paste, reserving the other half to spread
on top. Serve this dish cold.

Djaaj Bbassal (Chicken With Onions)


* 4 Tablespoons Olive Oil

* 1 Large Chicken — In 8 Pieces
* 3 Large Onion — Sliced
* 1 Tablespoon Flour
* 6 Cups Chicken Stock
* 2 Teaspoons Salt
* 1/2 Teaspoon Pepper
* 1 Teaspoon Cumin
* 4 Lemons Lemon Juice

Saute onions and chicken in oil until well browned.Sprinkle with flour and allow the
flour to darken.Add stock and stir well.Add salt,pepper and cumin and simmer for 1
hour.Remove from heat, add lemon juice and serve with rice.

Jordanian Chicken Wraps


6 chicken breast
1 (8 ounce) package slivered almond
4 large onion
1 cup olive oil
1/4 cup curry powder
1/8 cup coriander powder
1/8 cup ground sumac
1 tablespoon ground pepper
1 teaspoon salt
lavash bread or 6-8 tortilla


Cook chicken in water flavored with a bay leaf, carrots, and additional coriander, ground
pepper, and sumac until done.Strain and save the broth.Reduce broth to make about 5
cups and add additional chicken bullion, if desired.While the chicken cooks, toast the
slivered almonds until light brown and fragrant.You may need to shake the pan or use a
spatula to flip the nuts and keep them from burning.Allow chicken to cool enough to
handle.Chop or pull apart chicken into small pieces.Saute sliced onions in olive oil until
they begin to turn translucent.Add chicken pieces and more oil to coat, if necessary.Add
large quantities of coriander, sumac, curry powder, ground pepper, and salt.Add about a
cup or two of the broth and mix.Keep adding spices, oil, and/or broth as needed to let the
chicken become very soft and moist with a rich yellow color and flecked thoroughly with
sumac (the red/brown spots).This may take awhile.

Add toasted almonds and stir.Cut Lavash bread in half, or use tortillas.Place one cup of
filling on bread.Fold like a burrito, wrapping fully.Stack in a pile on a plate.Leave to cool
until comfortable to touch.Eat with your hands.
Jaj Mishwee (Roast Chicken)

5 lb Chicken
1/4 t Allspice
1 T Salt
1/4 t Salt
1/4 t Cinnamon
1/4 t Pepper, black
1/4 t Nutmeg


Clean chicken and tie legs together. Place in pan and cover with water.Add 1 tablespoon
salt. Cover and cook until tender – about 40 minutes.Preheat oven to 350F.Remove
chicken and rub cavity with mixture of cinnamon, nutmeg,allspice, salt and pepper. Roast
in moderate oven at 350F for 30 minutes,using chicken broth to baste. Chicken will turn a
golden brown.

Lebanese Chicken Stew

Similar recipes: Chicken

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1 kg boneless skinless chicken thigh

salt and pepper
plain flour, for dusting
olive oil
1 leek, white part only, finely sliced
2 garlic clove, crushed
1 tablespoon fresh ginger, grated
2 red onion, peeled and quartered
1/2 teaspoon saffron threads
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
500 ml chicken stock
1 tomato, seeded and diced
1 tablespoon dates, seeded and diced
1 lemon juice


Dust chicken fillets in seasoned flour to coat.Heat olive oil in stew pot and brown chicken
in batches, set aside.Add a little more oil and gently fry the leek, garlic, ginger and onions
until softened, 5-8 minutes.Add spices and stock, cover the pan and simmer for 20
minutes or so, until the mixture has turned a beautiful saffron yellow.Return the chicken
to the pot along with the tomato and dates and simmer for a further 30-40 minutes until
chicken is meltingly tender!Squeeze in the lemon juice.Serve with any pilaf and plenty of

Lebanese Marinated Chicken


4 boneless skinless chicken breast

4-6 garlic clove, finely minced
1/2 cup fresh lemon juice
2 teaspoons chopped fresh thyme
1 teaspoon paprika
1/4-1/2 teaspoon cayenne pepper
1 teaspoon salt
1/2 teaspoon fresh ground black pepper
1/2 cup olive oil


Cut chicken into 1-in cubes and place in a shallow nonreactive container.Combine all
marinade ingredients and pour over the chicken.Cover and marinate in the refrigerator for
6 hours or overnight.Thread chicken on skewers & grill or broil as desired.

Similar recipes: Chicken

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1 3 lb. chicken, cut in serving pieces
3 tbsp. ground sumac (samaac)
Juice from one lemon
1 tsp. salt
1/8 tsp. pepper
1/8 tsp. cinnamon
1/2 tsp. nutmeg
1 large onion, quartered and sliced thin
2 tbsp. pine nuts (I personally would skip this)
3 tbsp. olive oil


Rub chicken with lemon juice,season with sumac,and the other spices.Let rest for an

Then, mix onions, nuts and olive oil.Finally spread over chicken.Bake chicken on top of
pita bread coated with oil at 400 degrees for 1 1/2 hours.

You can also wrap the chicken like a shawarma and bake.

Shawarma dajaj (Chicken Shawarma)


2 kg (64 oz) boned chicken, cut into finger size slices

2 cups lemon juice
1 ½ cups vegetable oil
a dash of salt (as desired)
a dash of ground white pepper
a dash of ground paprika
a dash of ground mastic
1 tbsp ground 7 spices


Mix all ingredients above. Soak placed in the refrigerator for 24 hours.Place in an oven
tray. Enter tray into a 220°C oven for 45 minutes.Serve accompanied with grilled
tomatoes, French fries, and salads.
Shish Taouk

1 kg (32 oz) boned chicken

1 tbs ketchup
1 tbs tomato paste
1 tsp salt
1/4 tsp ground white pepper
a dash of ground ginger
5 cloves garlic, crushed
3/4 cup lemon juice
1/2 cup vegetable oil


Mix all ingredients above. Soak for 24 hours in the refrigerator.Place in an oven tray.
Place tray in a 220°C oven for 30 minutes. Lower heat, cook for 30 minutes or until
tender (or thread chicken pieces onto skewers, alternate with mushrooms if
desired).Serve accompanied with French fries and garlic purée.

Tasty BBQ Chicken in a Lebanese Roll


2 kg chicken breast fillet (cut into thin strips)

2 teaspoons garlic, chopped
2 teaspoons ginger, chopped
4 tablespoons fresh lime juice
1 cup ketjap manis (Indonesian soy sauce)
1/2 cup sweet chili sauce
1/2 cup soy sauce
1 bunch coriander leaves, chopped (1/2 for sauce, 1/2 for rolls)
6-8 lebanese bread
2 ripe avocado
lemon or lime juice, to taste
4 tomato, diced
2 Spanish onion, finely sliced
4 cups cheese, shredded
1 lettuce, shredded

Mash the avocado’s with the lemon or lime juice.Place garlic, ginger, lime juice, ketjap
manis, sweet chili sauce, soy sauce and chopped coriander in large mixing bowl. Mix
well and add sliced chicken, stir well so all chicken is coated. Cover and refrigerate for
one hour.

Place avocado, onion, tomato, cheese, lettuce and remaining coriander in separate bowls
and bread on a plate (keep covered with a tea towel or it will dry out).When BBQ hot
plate is very hot add a little oil and spread evenly. Toss marinated chicken on BBQ and
fry remembering to keep it moving as the soy will tend to stick. Once chicken is cooked
(firm to touch) remove at once, place in a serving bowl.

To roll your bread, place all the filling you desire in the centre of the bread. Fold up the
bottom edge and then turn plate 90°. Now roll, the bottom edge will catch all the juices

Lebanese Green Bean Salad


* 1 Pound Green Beans — frozen or fresh

* 1 Small Red Onion — chopped
* 2 Tablespoons Parsley — chopped
* 3 Cloves Garlic
* 2 Tablespoons Lemon Juice
* 1 Teaspoon Olive Oil
* Salt And Pepper — to taste


Steam beans for 5 minutes. add remaining ingredients, toss well. Either serve
immediately, or chill for 2 hours.

Jungle Juice (Cucumber and Tomato Salad)


3 lemon, juice of
1 green cucumber, peeled and diced
2 large tomato, diced
3-4 garlic clove, crushed
1/2-1 teaspoon salt (to taste)
1/2 cup extra virgin olive oil

Combine cucumber and tomatoes in serving bowl.In small mixing bowl add lemon juice,
garlic, salt and olive oil.Whisk.Add to cucumber and tomatoes and stir.Refrigerate for 2
hours for flavors to combine.Serve with steak and fries.

Tabbouleh (Parsley Salad)


1/4 cup burghul, fine cracked wheat

2 cups finely chopped parsley
1/2 kg (16 oz) firm red tomatoes, washed and finely chopped
1/2 cup finely chopped fresh mint leaves
1/4 cup finely chopped onion
1/2 cup lemon juice
1 teaspoon salt (as desired)
1/2 cup extra virgin olive oil
a dash of all spice (as desired)


Wash chopped mint and parsley then drain well.Wash the burghul several times and
Soak it in chopped tomatoes for 20 minutes.Rub chopped onion with salt.Mix all
ingredients in a bowl.Add olive oil and lemon juice, toss the mixture well.Serve
Tabbouleh with crisp cos lettuce leaves, or fresh cabbage leaves.

Fish Stew

1 fish weighing about 2 Ibs.

1 cup sliced onions
1 cup olive oil
1/4 cup lemon juice
1/4 tsp. saffron
1 tsp. salt


Clean and salt fish several hours ahead of time. Cook fish lightly in olive oil. Remove
and place in saucepan. Fry onions in same oil until browned. Drain onions well to remove
excess oil. Mix the fried onions, salt, saffron and lemon juice. Add them to the fish in the
saucepan with enough water to cover. Simmer gently until the fish is very tender. Lift out

the fish and remove the flesh from the bones. Taste the sauce and add seasonings. Lay the
fish fillets on a platter and pour the sauce over them. Serve cold

Sayyadiat al samak (Lebanese Fish and Rice)


1 fish (1 kg) \ 32 oz, cleaned and fried or grilled, flaked (reserve head)
1 ½ cups vegetable oil
7 medium onions, roughly chopped
2 tsp salt
2 cups long grain rice, washed and drained
5 cups boiled water
1 tbs lemon juice
a dash of white pepper and cumin
½ cup fried pine nuts


Heat oil in a deep pot. Fry fish’s head until golden. Remove from oil. Fry onion until
golden in 1/2 cup of the oil in which the fish’s head has been fried in.Add fish’s head,
salt, cumin, and pepper to onion. Cover with water. Cook on high heat until it boils.
Lower heat to moderate and cook for 30 minutes.Remove the fish’s head. Strain stock.
Add rice and lemon juice to stock. Bring to a boil. Lower heat and cook for 20
minutes.Serve rice in a platter.Garnish platter with flaked fish and pine nuts.

Samak mishwi (Grilled Fish)


1 large-sized fish (about 2 kg \ 64 oz), cleaned

lemon wedges
¼ tsp ground cumin
1 finely chopped leek stalk
¼ cup finely chopped fresh parsley or finely chopped celery stalk
½ cup vegetable oil or olive oil
¼ tsp ground white pepper
2 tbs salt (as desired)

Rub fish with salt and spices. Put aside.Mix leek, parsley and lemon wedges. Stuff fish
with leek mixture.Pour half quantity of oil on an aluminum foil. Put fish on it. Pour over
remaining oil. Wrap completely with foil.Pour some water in an oven tray. Put the fish
wrapped with foil on the tray. Place the tray inside a moderate heat oven (200°C) for 1
hour or until tender. Remove leek mixture.Serve with Taratour or piquant sesame paste

Rice in Fish Broth


1 large fish (weighing about 2 Ibs.}

1 cup olive oil
2 cups uncooked rice
1 1/2 cups chopped onion
Lemon juice


Clean fish, sprinkle with salt and refrigerate for several hours. Fry fish in olive oil until
well cooked. Remove the fish and fry the chopped onions in the same oil well browned.
Bone the fried fish, reserving the cooked fillets. Add the head, bones and skin to the fried
onions and cook with four cups of water in the pressure cooker for 15 minutes, or for a
longer time in an open pan. Strain the broth, discarding solids and reserving the fish

broth. Boil the rice (which has been soaked in hot water for 30 minutes) in the fish broth
using 1 1/4 cups of broth for each cup of rice. Adjust salt. Simmer the rice on a low fire
so that most of the broth will be absorbed. Meanwhile, butter a one-quart mold and
arrange sauteed, blanched almonds and pine nuts in it. Spoon cooked rice into the mold.
Unmold onto a serving platter. Garnish with large pieces of the fried fish. Serve
lukewarm or cold. Serves 6 persons.

Some of the broth may be flavored with a few drops of lemon and served on the side as a
sauce for this dish. Crisp radishes are a splendid accompaniment
Kafta Mikli (Fried Kabab Fingers)

500 g (16 oz) finely minced lean meat

2 tablespoons chopped fresh parsley
1 grated medium onion
2 tablespoons shortening or butter
1 teaspoon salt
½ teaspoon ground sweet pepper


Blend meat, parsley, grated onion, salt, and pepper.Divide meat mixture into equal pieces
as big as a walnut. Make from each piece a finger shape piece.Fry fingers with shortening
until golden brown evenly.Serve hot with salad or yogurt.

Kafta Mishwi (Grilled Kabab Fingers)


500 g (16 oz) finely minced lean meat

2 tablespoons chopped fresh parsley
1 grated medium onion
2 tablespoons shortening or butter
1 teaspoon salt
½ teaspoon ground sweet pepper


Blend meat, parsley, grated onion, salt, and pepper.Divide meat mixture into equal pieces
as big as a walnut. Make from each piece a finger shape piece.Meanwhile prepare
charcoal. Thread meat. Grill over hot coals. Turning several times until tender and
browned, about 8 minutes.Serve hot with salad or french fries.

Akras kibbi maklieh (Fried Kibbi Balls)


1 kg (32 oz)(5 cups) fine burghul (cracked wheat)

1 kg (32oz) finely ground lean meat (ask for kibbi meat if available)
1 teaspoon salt

1 large onion
1 cup iced water or ice
½ teaspoon ground cinnamon
½ teaspoon ground allspice
6 cups vegetable oil (for deep fry)
500 g (16 oz) minced meat
2 tablespoons shortening
5 medium onions, finely chopped
1 cup fried pine nuts
½ teaspoon ground black pepper
a pinch of salt
a dash of ground cinnamon
a dash of ground allspice


Wash burghul under running water then soak in water for about 10 minutes. Drain then
press to remove moisture as much as possible.Mash onion in the food processor then add
minced meat in batches. Remove and place aside.Mix meat mixture with burghul, salt,
allspice, and cinnamon. Process well in batches into a firm paste.Knead mixture with wet
hands into a smooth paste. Put in refrigerator for 30 minutes covered with a piece of wet

Fry chopped onion with a dash of salt in shortening until transparent. Add minced meat,
salt and spices to onions and fry until cooked. Mix in pine nuts. Put filling aside.Divide
paste into egg sized balls Dip your hands in cold water then roll each ball between the
palms of your hands until smooth.Make a hole in the middle with your forefinger. Work
finger round in the hole until you have a shell of even thickness. Fill hole with filling
mixture and close opening.Moisten with cold water to seal well and to shape with two
pointed sides. If any breaks appear in shell, close with wet fingers.Place balls on a tray.
Heat oil in a pan then fry till brown evenly and cooked.Serve kibbi hot with salads and