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introduction  |  recipes

Tabouleh (Bulgur Wheat, Parsley, and Mint Salad)
Yield: 4-6 servings

3/4 cup bulgur wheat
2 cups warm water
2 cups chopped parsley
3/4 cup chopped mint
1/2 cup sliced green onions
1/4 cup olive oil
3 tablespoon lemon juice
2 diced tomatoes
2 teaspoons salt
1 teaspoon pepper

Soak the bulgur wheat in the warm water for 1/2 hour, or until it is soft. When the bulgur wheat is soft, squeeze out any excess water.

In a large bowl, combine the bulgur wheat, parsley, mint, green onions, olive oil, lemon juice, tomatoes, salt, and pepper. Refrigerate for 1/2 hour before serving.

Fattoush (Toasted Bread Salad)
Yield: 4-6 servings

2 teaspoons minced garlic
1 teaspoon salt
1 teaspoon pepper
1/2 cup chopped mint
1/2 cup lemon juice
3/4 cup olive oil
1 loaf flatbread
6 leaves romaine lettuce, torn into 1 inch pieces
1 diced cucumber
2 diced tomatoes
1/2 cup sliced green onions
1/2 cup diced bell pepper
1/2 cup chickpeas

In a small bowl, combine the garlic, salt, pepper, mint, lemon juice, and olive oil. Let stand for 1/2 hour.

Toast the bread in a 350 oven for 5 minutes, or until it is golden brown and crispy. Break the toasted bread into 1 inch pieces.

In a large bowl, combine the bread, romaine lettuce, cucumber, tomatoes, green onions, bell pepper, and chickpeas. Drizzle the dressing mixture over the salad, toss it together, and serve at once.

Hummus bil Tahina
Yield: 3-1/2 cups

3 cups chickpeas
1 tablespoon fresh minced garlic
1 cup tahini (sesame butter)
1/2 cup fresh lemon juice
1/4 cup cold water
1 teaspoon salt
1/2 teaspoon cayenne pepper
3 tablespoon virgin olive oil
2 teaspoon paprika
1/4 cup chopped parsley

Puree the chickpeas and garlic in a food processor, add the tahini, lemon juice, cold water, salt, and cayenne pepper; puree another minute or two until the mixture is very smooth.

To serve: place the hummus on a plate that has been lined with lettuce leaves, make an indentation in the center of the hummus and pour in the olive oil. Sprinkle with paprika and chopped parsley across the hummus. Serve with Arabic flatbread or pita.

Roast Red Pepper Hummus
Yield: 4 cups

3 red bell peppers
3 cups chickpeas, canned or cooked and rinsed
1 tablespoon fresh minced garlic
1 cup tahini (sesame butter)
1/2 cup fresh lemon juice
1 tablespoon paprika
1 tablespoon chili powder
2 teaspoons ground cumin
1 teaspoon salt
1/2 teaspoon cayenne pepper
3 tablespoon virgin olive oil
1/4 cup fresh minced parsley

Place the whole peppers in an oven-proof skillet and set them to cook in a preheated 450 F. oven. Turn the peppers every 10 minutes; roast them for approximately 30 minutes or until the skins have blackened. Place the roast peppers directly from the oven into a paper bag and seal it closed. Allow the peppers to rest for 10 minutes in the bag, this will loosen their skins. Remove the peppers from the bag and while holding them under cool running water, peel away the black skins and remove the stems and seeds; all that should remain is the flesh of the roast peppers.

Combine the roast peppers, chickpeas and garlic in a food processor and puree until smooth. Add the tahini, lemon, paprika, chili powder, cumin, salt and cayenne pepper; puree another minute until the mixture is very smooth.

To serve: place the hummus on a large plate that has been lined with lettuce leaves. Make an indentation in the center of the hummus and pour in the olive oil. Sprinkle the parsley across the hummus and serve with Arabic flatbread or pita.

Baba Ghanouj (Roast Eggplant Puree)
Yield: 8 servings

3 medium eggplant
1/4 cup fresh lemon juice
3/4 cup tahini
1 tablespoon minced garlic
2 tablespoon olive oil
1/2 teaspoon cayenne pepper
1 teaspoon ground cumin
2 teaspoons salt

Split the eggplant lengthwise; brush them with 1 tablespoon of the olive oil. Place the eggplant cut-side down on a sheetpan and roast at450 for 20-30 minutes or until the eggplant is very soft. Allow the eggplant to cool to room temperature.

When they are at room temperature scoop out the flesh of the eggplant with a spoon and discard the skins. Place the flesh of the eggplant in a colander to drain for about 20 minutes.

Place the drained eggplant in a food processor along with the lemon juice, tahini, garlic, salt, cayenne pepper, ground cumin and the remaining tablespoon of olive oil. Puree until the mixture is smooth and thick. Refrigerate at least 1 hour before serving.

Green Beans with Onions, Tomatoes and Mint
Yield: 4-6 servings

1 pound fresh green beans
2 tablespoon olive oil
1/2 cup diced onion
1 tablespoon minced garlic
1/4 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground black pepper
2 tablespoon chopped fresh mint
1-1/2 cups canned, diced tomatoes
1/2 cup water or chicken stock
2 tablespoon fresh lemon juice

Wash the green beans and pick both ends. Cut them into 2 to 3 inch lengths.

Heat the olive oil, over high heat, in a large saute pan. Add the onions and saute them until they just begin to caramelize (3-4 minutes), add the garlic and saute another 2 minutes. Stir in the cinnamon, salt, black pepper and mint; saute for 2 minutes while stirring.

Add the diced tomatoes, water or stock, lemon juice and green beans. Bring to a boil, then reduce the heat to a simmer. Cover the pan and allow the beans to simmer until they are fully cooked (10-15 minutes).

Lebanese Chicken and Rice
Yield: 4 servings

3 tablespoons olive oil
4 boneless, skinless chicken breasts
4 ounces diced onion
12 ounces ground beef or ground lamb
1 tablespoon minced garlic
2 teaspoons ground cinnamon
1 teaspoon ground allspice
1/4 teaspoon ground cayenne pepper
3/4 teaspoon salt
1-1/2 cups long grain rice
3 cups hot chicken stock, lamb stock or water
2 tablespoons minced parsley

Heat the olive oil over high heat in a heavy bottomed pan (pref-erably cast-iron). Saute the chicken breasts on both sides until they are golden brown. Remove the chicken breasts from the pan and set aside.

Add the onion and ground beef or ground lamb to the same hot pan. Cook until the onions and meat is beginning to brown, then add the garlic and cook another minute or two. Add the cinnamon, allspice, cayenne pepper and salt; saute two minutes while stirring.

Stir in the rice making sure that it is fully incorporated with the oil and spices, place the chicken breasts in the rice. Pour in the stock or water and cover with a tight fitting lid or aluminum foil. Bake in a 375 oven for 20 minutes. Remove the pan from the oven and sprinkle with minced parsley.

Kibbeh

2 cups medium bulgur wheat
2 pounds diced lean lamb
1 medium onion
2 teaspoon salt
1 teaspoon black pepper
1 teaspoon ground allspice
Ice chips (as needed)

Place the bulgur wheat in a bowl, cover with cold water and leave to soak for 10 minutes. Drain the bulgur in a colander and squeeze out as much moisture as possible. Place the drained bulgur in a dish and chill it along with the lamb for at least 1 hour.

Fit a meat grinder with its finest grate and grind the meat twice. Grind the onion twice and combine it with the lamb, bulgur, salt, pepper and allspice. Pass this mixture through the grinder twice, adding a little ice chips if mixture begins to feel warm.

Place the kibbeh in a bowl and knead it to a smooth paste, adding iced chips when necessary. Place the kibbeh on a plate, cover it with plastic wrap and chill thoroughly.

At this point the kibbeh may be consumed raw as kibbeh nayee, or used as the base to any number of cooked kibbeh recipes.

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introduction  |  recipes