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Do
THE LEBANESE WAY: same for each leaf.
Lebanese Meatless Kibbeh (Called Bulgur Balls) Filling: Mix uncooked meat with parboiled rice, mint
flakes, beaten eggs, cinnamon, garlic and some
1 cup fine crushed wheat (Bulgur Wheat sold at a pinches of salt and pepper.
Lebanese Food Market store)
1/4 cup flour Add a tablespoon of olive oil to a roasting pan and
3 tablespoon Salt place stuffed rolls around starting from center of pan.
1/4 teaspoon cinnamon Add squeezed lemon juice to water and pour all over
1 cup thin sliced green onions the rolls. Cover and bake at 375F for 45 minutes.
1/4 cup fine chopped mint Remove cover and check water lever. Cover, reduce
1/4 cup fine chopped parsley heat to 350F and bake 1 hour or until done. Remove
9 cup chicken broth or vegetable broth sooner if leaves begin to break apart.
1 cup lentils
3 squeezed lemon, juice Note: 1/2 cup of the water and be substituted with
4 crushed garlic cloves wine.
1/2 cup olive oil
In a bowl, mix wheat after it has been soaked for 30- Lebanese Garlic Sauce
40 minutes in enough water to cover it. Drain and
mix in the flour, 1/2-tablespoon salt, cinnamon, green 4 bulb of peeled garlic
onions, mint and parsley. Add enough water to make 1 cup lemon juice
thick dough. Roll into 24 very firmly packed balls. 1 teaspoon salt
Set aside to dry for 45 minutes 3 cup olive oil (up to 4)
Pour the 9 cups chicken or vegetable broth into a pot, Put in blender, lemon juice, garlic and salt. Blend
add lentils, 2-1/2 tablespoon salt and bring to boil 10 until smooth on medium. Next add oil very slowly.
minutes, reduce heat and simmer until lentils are Blend constantly on about medium. It should become
tender, 20-25 minutes. Add bulgur balls and boil 5 thick and white like salad dressing. Refrigerate in a
minutes, then add lemon juice, garlic and oil. Simmer glass container. Serve with meats, as a seasoning in
about 10 minutes until balls are done. salad dressings or on pocket bread sandwiches or tear
Top off Bulgur Balls in serving dish with thin lemon off pieces of pita bread and dip in it. If sauce
slices. separates while in storage, just stir or blend again.
Lebanese Rolled Grape Leaves Mahshi 3/4-cup fine burghul (cracked wheat)
2 cup cold water
6 oz jar grape leaves. 2 cup chopped parsley
2 lb ground lamb or pork. (Leave out meat for 1/2 cup fine chopped green onions with stems
meatless) 1/4 cup olive oil
3/4 cup rice, parboil in boiling water for a minute 1/2-cup fine chopped mint
then strain 2 tablespoon lemon juice (squeeze half a big
3 tablespoon dried mint flakes lemon)
2 eggs, beaten 1 1/2 teaspoon salt
2 cup water 1/2 teaspoon freshly ground black pepper
1/4 teaspoon cinnamon 2 firm ripe tomatoes
1-2 teaspoon garlic powder Romaine lettuce
3 fresh lemons 1/4 cup lemon juice; mixed with1/2 tablespoon salt
1 tablespoon olive oil. (Set aside)
Salt and pepper to taste
Place burghul in a bowl and cover with the cold
water. Leave to soak for 30-40 minutes. Drain
Dip grape leaves in boiling water for 20-30 seconds. through a fine sieve, pressing with back of a spoon to
Spread each leaf on a clean counter. With grape leaf extract moisture. Spread onto a cloth and let dry
length ways, heap a teaspoon of filling and place in further. Then prepare parsley, wash and shake off any
center about ½ the way from the center stem. Fold moisture and remove thick stalks. Wrap parsley in
leaf ends over filling first, now fold the short edge paper towels to dry. Put burghul into a mixing bowl
and add onions. Squeeze mixture with hand so that MARGARET ROBINSON'S RECIPES:
burghul absorbs onion flavor. Chop parsley fairly
coarse, measure and add to burghul with the mint. KUUBBA
Beat olive oil with lemon juice and stir in salt and Half kg lamb mince
pepper. Add to salad and toss well. Dice fire ripe 300 gm Bourghal crushed wheat (soaked 1 hour &
tomatoes. Gently stir into salad. Cover and chill for at squeezed)
least 1 hour before serving. Lemon juice and salt 2 onions chopped
mixture is served in a jug so that it may be added 1 cup fresh mint chopped
according to individual taste. tablespoon salt & pepper
If not serving immediately, do not add tomatoes and splash olive oil
onions until just before serving. Toss well. Mix all and make into small flat hamburgers fried
Serve with Romaine lettuce leaves. Tear leaves well in small amount of oil
into bite-size pieces and use to scoop up salad for
eating.
JUG JUG
Serves 4-6 2 cups bourghal
2 cups brown lentils (boiled half an hour)
4-6 onions finely chopped & fried
Lebanese Hummus Dip For Pita Bread Quarter cup oil
1 tablespoon salt
2 cups chickpeas, cooked or canned Mix all
1/3 cup fresh lemon juice
1/4 cup Tahini paste (Sold in a can or jar at a FORSULA
Lebanese food market. Sesame based) 1 cup kidney beans soaked o'night
2 cloves garlic, minced 1 kg boiled lamb on bone, leave o'night then skim off
1/4 cup or more water fat.
Salt to taste ¾ cup of lentils soaked o'night
Olive oil 1 tblespoon salt & pepper
Paprika Cook all together, simmer 1 hour
ENDNOTES
4 Rom. vi 6.
5 Ecclus. v. 5.
6 Eccles. ix. 1.