LEBANESE COFFEE (Ahweh or Kahweh)
Sometimes referred to as Turkish coffee

INGREDIENTS:

1 demitasse cup of water
1 1/2 teaspoon sugar
1 heaping teaspoon finely powdered coffee** (NOT INSTANT)

DIRECTIONS:

A. Measure water and sugar in small saucepan or rakweh.
B. Dissolve the sugar in the water by bringing the mixture to a boil stirring constantly.
C. Remove from heat and stir in coffee. Return to heat and bring slowly back to a boil.
D. When the coffee begins to rise up remove from heat.
E. When foaming recedes return to heat and bring back to a boil.
F. Repeat this procedure three times.
G. The goal is to get maximum coffee flavor without over boiling.
H. There should be a thick sediment on the bottom and a brown froth on the top.

Preferred way to serve:

Serve the coffee by pouring gradually into each cup to evenly distribute the sediment. You can buy a rakweh (from a mid-east store) and adjust the recipe to serve more people.

**use SERRANI brand finely ground for best results

JOHN'S LEBANESE CABBAGE ROLLS (STUFFED CABBAGE)

INGREDIENTS:

1 large head cabbage (check carefully for infestation)
1 lb. meat - coarsely ground
1 cup rice (basmati)
2 tsp. salt
1/4 tsp. M.S.G.
1/2 tsp. allspice
3 garlic - cloves
2 cups canned tomatoes or 1 can tomato paste
2 lemons - juice of

DIRECTIONS:

FILLING:

Wash rice and drain. Add meat and 1 cup tomatoes or 1/2 can paste. Add salt, pepper and spices.

PREPARATION FOR OUTER COVERS:

A. Separate cabbage leaves and drop separately in salted boiling water and cook a few minutes until limp.
B. Cook all leaves then let drain. Trim leaves of thick stems. Reserve stems and put in bottom of saucepan.
C. On each leaf place 1 heaping tbsp. of filling and roll firmly.
D. Place cabbage rolls neatly in rows making several layers. Place small garlic pieces among leaves as you roll.
E. Add 1 cup tomatoes and enough hot water to cover rolls. Sprinkle 1/2 tsp. salt over all.
F. Cook 45 minutes to 1 hour. During last 15 minutes of cooking, add the juice of 2 lemons.

JOSEPH'S LEBANESE MEATBALLS

INGREDIENTS:

2 lb. meat - lean - finely ground
1 medium onion - medium - peeled and grated
3 lb. sliced onions
¼ cup canola oil
1 tbs. salt (your preference)
1 tsp. ground allspice
2 tbs. pomegranate juice - thick type "CORTAS"
dash ground cinnamon
dash ground dried mint
1 cup water

DIRECTIONS:

Mix meat well with grated onion, salt, cinnamon, and all spice. Divide meat into 1" diameter balls.

Fry onions with canola oil and a dash of salt on moderate heat until soft and brown. Add meat balls. Fry on low heat till golden for 10 minutes.

Dissolve pomegranate juice in water. Add to meat. Cover and cook for 30 minutes on low heat. Serve hot accompanied with rice.

 

SHIELA'S BUTTER COOKIES "DAIRY"
(Lebanese-"Ghrybe")

INGREDIENTS:

2 cups butter (solid rendered)
1 cups sugar (superfine)
1 cups confectioners sugar
4 cups cake flour (approximately)
blanched almond halves

DIRECTIONS:

A. Place butter in mixing bowl and beat with electric mixer for about 10-15 minutes until butter is white and fluffy.
B. Add 2 types of sugar.
C. Whip again thoroughly with a spatulaD.
D. Gradually add flour and continue to mix with spatula until the flour is absorbed and a medium soft dough is formed.
E. Be sure to mix with spatula, because heat from hands melts the butter.
F. Add more flour if needed.
G. Remove mixture to lightly floured surface and quickly roll with floured hands into rope shape about 1 1/2" diameter.
H. Cut into 1 1/2" pieces on diagonal forming a diamond shape.
I. Place one almond in middle of each diamond.
J. Place on baking sheet at 300 Farenheit degrees until cookies are set.
K. They should remain white not browned, about 10-12 minutes.
L. Let cool on sheet.
M. When cold remove carefully.

YIELDS: 1 serving.

MANIJEH'S DONUTS "DAIRY"
(LEBANESE AUTHENTIC RECIPE "Awwamath")

INGREDIENTS:

2 cup flour
1 cup yogurt "Laban" - "kosher"
1/4 tsp. yeast
1/4 tsp. salt
water
oil for deep frying
syrup

DIRECTIONS:

A. Dissolve yeast in a little warm water.
B. Add Laban flour and salt and mix well with electric mixer until thick and creamy.
C. Put mixture aside and let rise about 45 minutes.
D. Heat oil well and drop mixture by teaspoonful.
E. Brown well and drain on paper towels.
F. Drizzle with syrup and serve.

YIELDS: 1 serving.

 

JON-JON'S LEBANESE EGGPLANT

INGREDIENTS:

1 eggplant - medium -peel & dice
1 garlic - clove
1/4 cup olive oil
1 can tomatoes (drained) 16 oz.
1/2 tsp. brown sugar
1/8 tsp. pepper
1/2 cup onion - chopped
1/2 cup mushroom -sliced
1 tbs. flour (all purpose)
1/2 tsp. salt
1/4 tsp. whole basil - dried

DIRECTIONS:

A. Cook eggplant in boiling water (salted) 8-10 min., drain well.
B. Saute onion, garlic, mushrooms in olive oil.
C. Add flour, stir until smooth.
D. Add tomatoes and other ingredients.
E. Bring to a boil.
F. Remove from flame.
G. Layer in lightly grease 1 qt. pan &/or casserole.
H. Bake at 375 degree Farenheit for 25 minutes.

YIELDS: 4 servings.

B'TAYAVON!!!!

 

RACHAMEEM'S MASHED POTATO with MEAT
(Lebanese)

INGREDIENTS:

4 potatoes -large- boiled
2 tbs "parve" margarine
1/2 c parve creamer
1 tsp. salt

FILLING:

1 onion - chopped
1/2 lb. good grade beef &/or (lamb)- ground
1/4 cup pine nuts
1 small can mushrooms - chopped
1 tsp. salt
1 tsp. allspice

TOPPING:

2 tbs. margarine "Parve" - cut in small pieces
bread crumbs - "Parve"

DIRECTIONS:

A. Mash potatoes with parve margarine, salt, and parve creamer.
B. Prepare filling.
C. Fry meat with seasonings.
D. Add onions. Add pine nuts and mushrooms.
E. Fry well.
F. Spread 1/2 of potato mixture in bottom of greased pan.
G. Spread filling over.
H. Cover with remaining potatoes.
I. Dot with margarine.
J. Sprinkle with bread crumbs.
K. Bake at 250 degrees Farenheit for 25 minutes.
L. Cut in squares to serve.

YIELDS: 1 serving.

 

FAREEDA'S TOASTED BREAD SALAD
(FATTOUSH)

INGREDIENTS:

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

DIRECTIONS:

A. In a small bowl, combine the garlic, salt, pepper, mint, lemon juice, and olive oil. Let stand for 1/2 hour.
B. Toast the bread in a 350 oven for 5 minutes, or until it is golden brown and crispy.
C. Break the toasted bread into 1" pieces.
D. In a large bowl, combine the bread, romaine lettuce, cucumber, tomatoes, green onions, bell pepper, and chickpeas.
E. Drizzle the dressing mixture over the salad, toss it together, and serve at once.

YIELDS: 4-6 servings.

SAREENIA'S GREEN BEANS with ONIONS, TOMATOES and MINT

INGREDIENTS:

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

DIRECTIONS:

A. Wash the green beans and pick both ends. Cut them into 2 to 3 inch lengths.
B. Heat the olive oil, over high heat, in a large saute pan.
C. Add the onions and saute them until they just begin to caramelize (3-4 minutes)
D. Add the garlic and saute another 2 minutes.
E. Stir in the cinnamon, salt, black pepper and mint, saute for 2 minutes while stirring.
F. Add the diced tomatoes, water or stock, lemon juice and green beans.
G. Bring to a boil, then reduce the heat to a simmer.
H. Cover the pan and allow the beans to simmer until they are fully cooked (10-15 minutes).

YIELDS: 4-6 servings.

 

PAULA'S CHICKEN and RICE
(LEBANESE)

INGREDIENTS:

3 tbs. olive oil
4 chicken breasts ( boneless / skinless)
4 oz. onion - diced
12 oz. ground beef (ground lamb - authentic)
1 tbs. garlic - minced
2 tsp. cinnamon - ground
1 tsp. allspice - ground
1/4 tsp. cayenne pepper - ground
3/4 tsp. salt
1-1/2 cups long grain rice
3 cups hot chicken consumme (lamb stock-authentic)
2 tbs. parsley - minced

DIRECTIONS:

A. Heat the olive oil over a high flame in a heavy bottomed pan (preferably cast-iron).
B. Saute the chicken breasts on both sides until they are golden brown.
C. Remove the chicken breasts from the pan and set aside.
D. Add the onion and ground beef or ground lamb to the same hot pan.
E. Cook until the onions and meat are beginning to brown, then add the garlic and cook another minute or two.
F. Add the cinnamon, allspice, cayenne pepper and salt, saute two minutes while stirring.
G. Stir in the rice making sure that it is fully incorporated with the oil and spices, place the chicken breasts in the rice.
H. Pour in the stock or water and cover with a tight fitting lid or aluminum foil.
I. Bake in a 375 oven for 20 minutes. Remove the pan from the oven and sprinkle with minced parsley.

YIELDS: 4 servings.