Food Recipes

Various Lebanese & Syrian Food Recipes from the cookbook ‘Flavours of the Middle East’. The complete cookbook can be bought at the club for $10.

 

Appetizers

Chick Pea Dip:

1 19oz. can chick peas or garbanzo beans (brain liquid and save)

¼ cup Sesame Seed paste (Tahini)

1 clove garlic

½ tsp. salt

¼ cup Lemon Juice (or to taste)

Combine all ingredients in a food processor or blender, adding only enough of the saved liquid to meet your satisfaction (the more liquid added, the thinner the dip). Blend for 2 – 3 minutes to a smooth paste. Place in a small platter or shallow bowl. If preferred, sprinkle olive oil on top and garnish with parsley sprigs and lemon wedges.

To serve: Tear off pieces of Pita Bread or cut Pita into wedges and dip into Hoomous. Serve with any fish recipe, Baked Kibby, Tabouli, Barbecued Chicken or Shish Kebab.

 

Lentil Soup:

1 cup beef or lamb (ground

1 large onion (coarsely chopped)

2 tpsp butter

1 ½ cups lentils

10 cups water

1 cup swiss chard, chopped (optional)

Salt and pepper to taste 1 lemon, cut in half

Saute meat, onions and butter in large saucepan. When meat is brown, add lentils, water, swiss chard, salt and pepper. Cover and cook until lentils are tender. Serve with a squeeze of lemon juice.

Variation: Split lentils maybe substituted for whole lentils.

 

Salads

Kidney Bean Salad:

1 lg. can kidney beans

1 lg. onion, cut in rings

Salt, pepper and mint to taste

Olive oil

Lemon

Combine first five ingredients. Add oil and lemon. Toss to coat. Serve cold.

 

Tossed Salad-Lebanese:

½ head lettuce

1 green pepper

3 or 4 radishes

1 tsp or a few leaves fresh mint

½ cucumber

1 celery stick (chopped)

1 tomato

Dressing (Mtabbel):

Juice of ½ lemon

2 ½ tbsp oil

Salt and pepper to taste

Dash of garlic

Tear lettuce and add to cup up vegetables. Pour dressing over salad and toss lightly.

 

Entrees

Cabbage Rolls:

1 cup rice

1 tsp. salt

2 lbs. lamb or beef (ground)

Salt, pepper and cinnamon to taste

Boil some water. Carve out the stem of one good size or 3 pound head cabbage. Dip the cabbage into the boiling water; loosen each leaf separately with a fork. When tender remove. Trim heavy vein or centre stem. Let cool. Roll each leaf with stuffing. If leaves are too large, cut in half. Lay heavy stem in bottom of pot to prevent scorching. Arrange neatly in rows in pan. Press with inverted dish. Cover with water even with cabbage. Cover and boil for 20 minutes. Add juice of two lemons and boil for another 15 minutes on a low heat.

This recipe is dedicated to Stella & Jamael Libbus – by Doug and Thelma Libbus.

 

Barbecued Chicken:

2 lbs. chicken breasts

½ cup lemon juice

1 ½ tsp. salt

½ tsp. pepper

2 tpsp. Olive oil

3 cloves garlic (crushed)

4 small onions (quartered)

2 lg. green peppers (cubed)

Cut chicken breasts into 1 or ½ inch cubes. Set aside. In large mixing bowl combine lemon juice, salt, pepper, olive oil and garlic. Mix well. Add the chicken, onions and peppers. Marinate for 2 hours in refrigerator, turning chicken pieces over several times during this period. Alternate chicken pieces, onions and peppers on skewers. Barbeque over charcoal, turning until chicken is cooked.

 

Bread or Pastries

Roast Beef Pockets:

8 slices of cold roast beef

Dill pickles (sliced)

Mustard

Tomatoes (sliced)

Shredded lettuce

4 pita loaves (halved)

Open pita pockets and spread mustard inside. Fill each pocket with two slices of meat. Add pickles, tomatoes and shredded lettuce.

 

Pita chips:

3 pita (whole)

½ cup butter or oil

2 cloves garlic (crushed) or 1 tsp. garlic powder

Oregano

Thyme

Open pita bread around edges to make 6 rounds. Mix oil and garlic together and brush on each side of the pita bread. Cut each round into eight wedges. Sprinkle with oregano and thyme. Toss well. Place wedges on a baking sheet. Spread out on the baking sheet and bake at 350 for 10-15 minutes or until crisp.

 

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