AAUW celebrates Foods from Lebanon
Read about the geography and history of the country of Lebanon
Learn about Lebanese Americans and view photos of Lebanon. Lebanese Food was always one of the country's principal attractions, and it has now largely passed the borders to become extremely popular in the West. Lebanese cuisine as a whole goes under the heading "health food". It is mostly based on cereals, in the shape of bread, boulghour (crushed wheat) and rice. A large and varied assortment of vegetables and milk products accompany the above, and meat plays a relatively small part.
Our dinner will be at the home of Roseann Krane. Please call or email rkrane@yahoo.com to RSVP - first contact, first choice on item preperations. We purposely only serve a little of each item to get the taste so we can try many foods. We split the preparation and the costs. The dinner is on June 2 at 7 pm. Reservations are now closed and menu assignments are now as follows for our 18 person dinner:
Hommos Tahina
1 cup cooked or canned chickpeas1/2 tspn salt 2 cloves garlic, crushed with a pinch of salt 1/4 cup lemon juice 2 tablespoon sesame paste (Tahina) 2 tablespoon parsley, finely chopped 1/2 tspn ground cumin Drain warm chickpeas and reserve 1 tablespoon. Beat chickpeas in a food processor. Blend chickpeas with sesame paste, lemon juice, crushed garlic, and salt into a puree. Adjust flavor and consistency with lemon juice and salt if necessary (Hummus should be thick and smooth). Serve in Hommos bowls. Pour a small amount of olive oil in center and garnish with the reserved chickpeas, chopped parsley and cumin. Cut the pita in triangles, heat and serve with Hommos Tahina. Arabic Bread (Pita) 2 1/2 of strong white flour 1 cup of cake flour 1 teaspoon of salt 1 teaspoon of sugar 1 teaspoon of active dried yeast 1 tablespoon of olive oil 1 1/4 cup of lukewarm water (body temperature is best) Yield 6 to 8 loaves.
Fatayer Bil Sabanikh (Spinach Pies)
Use dairy department Cressant Rolls or make the dough with the arabic bread recipe.
2 pounds Lebanese Bread dough or any commercial bread dough Olive or nut oil for baking Filling: 2 cups finely chopped spinach leaves 1 tomato finely chopped 1/2 cup finely chopped parsley 1/4 cup finely chopped fresh mint or 1 teaspoon dried mint 1/2 cup finely chopped spring onions 1/4 cup pine nuts, lightly fried in olive oil (optional) 1 1/2 teaspoon salt 1/4 teaspoon pepper 1/4 teaspoon mixed spices 1/2 teaspoon Zaatar Mixture or thyme 1/4 cup olive oil 1/4 cup lemon juice This recipe requires only the leaves of the spinach. Makes: 24 turnovers - Cooking time: 20 minutes. Place the bread dough in a warm place and allow rising. Mix all the filling ingredients together. When the bread dough has risen, roll out on a floured board to 1/4 in thickness and cut into 4 in squares. Place a tablespoon of filling on each square of dough and fold to form a triangle – shaped pie. Secure edges together by folding them over and pressing firmly down with fork prongs. Place the pies on a well oiled baking tray and brush each one with oil. Bake in a hot oven, 425 degrees F until lightly golden. Serve hot or cold. Grape Leave Rolls (MAHSHI WARAK AREESH)
1 teaspoon of salt 1 cup rice 1 pound of chopped beef or lamb 1/4 teaspoon of cinnamon 3 tablespoons of lemon juice 1/2 teaspoon of allspice 1 small can of tomato sauce Fresh picked tender grabe leaves Stuffing: Wash rice and mix with cinnamon, allspice, tomato sauce and salt. Then add chopped meat and mix well. Wash grape leaves and lay flat with dull side up. Place a small amount of meat near stem section of leaf. Curl over the leaf to cover meat, fold in the sides and roll the leaf into a cigar shape. On the bottom of pan place unstuffed grape leaves in pan and add 2 cups of water. Cook on high until water boils, lower heat and cook for another half hour or until rice is cooked. Place a dish on top of grape leaves while cooking to keep them down. When grape leaves are cooked add 3 tablespoons of lemon juice. Kousa mihshi (Stuffed Zucchini)
8 medium zucchini1.5 pound ground beef or lamb 1 cup short grain rice 1 can stewed red tomatoes 2 teaspoon salt 1 teaspoon of ground allspice 1/2 teaspoon of black pepper 1/2 teaspoon of ground cinnamon 2 cups water 4 tablespoon lemon juice Wash zucchini well. Using a knife remove the stems. Cut the zucchini in half across the center. Hollow out each half using an apple corer carefully so the skin does not get punctured. Filling: Mix meat with rice and spices. Stuff zucchini, shake each after filling it so that the filling is well distributed (do not over stuff). Arrange in a pot. Invert a plate on top. Add 2 cups of water with tomatoes, and a dash of salt with the stuffed zucchini in a pot over medium heat. Cook for 1/2 hour or until squash is tender. Add crushed garlic and lemon juice. Cook for 5 minutes. Serve zucchini and sauce hot together in a large bowl. Cucumber Yoghurt (Leban) Sauce
Either make the yoghurt or purchase plain yoghurt (a good non-fat plain is Daisy brand). Mix it with one thinly sliced armenian cucumber (don't peel), 2 gloves mashed garlic, and 2 tablespoon fresh chopped dill. Please remember to bring as much plain yogurt to serve with the Kibbee - the main course.
Yoghurt (Leban) (For 8 cups of yoghurt or 1 cup yoghurt cheese (Lebnee)) 8 cups milk 1/2 cup yoghurt 1 tspn salt Bring milk to a boil. Place aside until tepid. (About 120 degrees) Stir in yoghurt. Cover pot with lid. Wrap pot with a wool cover. Place in a warm place for 6 hours. Remove lid. Stir in salt. Cool in refrigerator for 3 hours. For Yoghurt Cheese: Pour the cold yoghurt into a cheese cloth bag or a coffee filter inside a colander. Let drain for 12 hours. Note: You should double the time of straining the yoghurt when you double the quantity of yoghurt. Tabbouleh Libanaise
1 cup bulghur, fine cracked wheat 2 - 3 cups finely chopped parsley (about 2 large bunches) 3 firm red tomatoes, washed and finely chopped 1/2 cup finely chopped fresh mint leaves 1/4 cup finely chopped green onions 2 lemons squeed - need all the juice 1 teaspoon salt 1/2 teaspoon pepper 1/3 cup extra virgin olive oil
Wash all vegetables and drain well. Wash the bulghur several times and drain. Soak bulghur
in lemon juice and olive oil for 20 minutes. Add chopped tomatoes, salt, pepper, mint, and parsley and mix all ingredients well. Serve Tabbouleh with crisp romain lettuce leaves as scoopers.
Kibbi bil sanieh(Baked Kibbi)
2 1/2 pounds ground lean beef or lamb1 cup washed bulghur (fine align=right src=MAHSHI_WARAK_AREESH.jpg> 1 teaspoon of salt 1 cup rice 1 pound of chopped beef or lamb 1/4 teaspoon of cinnamon 3 tablespoons of lemon juice 1/2 teaspoon of allspice 1 small can of tomato sauce Fresh picked tender grabe leaves Stuffing: Wash rice and mix with cinnamon, allspice, tomato sauce and salt. Then add chopped meat and mix well. Wash grape leaves and lay flat with dull side up. Place a small amount of meat near stem section of leaf. Curl over the leaf to cover meat, fold in the sides and roll the leaf into a cigar shape. On the bottom of pan place unstuffed grape leaves in pan and add 2 cups of water. Cook on high until water boils, lower heat and cook for another half hour or until rice is cooked. Place a dish on top of grape leaves while cooking to keep them down. When grape leaves are cooked add 3 tablespoons of lemon juice. Kousa mihshi (Stuffed Zucchini)
8 medium zucchini1.5 pound ground beef or lamb 1 cup short grain rice 1 can stewed red tomatoes 2 teaspoon salt 1 teaspoon of ground allspice 1/2 teaspoon of black pepper 1/2 teaspoon of ground cinnamon 2 cups water 4 tablespoon lemon juice Wash zucchini well. Using a knife remove the stems. Cut the zucchini in half across the center. Hollow out each half using an apple corer carefully so the skin does not get punctured. Filling: Mix meat with rice and spices. Stuff zucchini, shake each after filling it so that the filling is well distributed (do not over stuff). Arrange in a pot. Invert a plate on top. Add 2 cups of water with tomatoes, and a dash of salt with the stuffed zucchini in a pot over medium heat. Cook for 1/2 hour or until squash is tender. Add crushed garlic and lemon juice. Cook for 5 minutes. Serve zucchini and sauce hot together in a large bowl. Cucumber Yoghurt (Leban) Sauce
Either make the yoghurt or purchase plain yoghurt (a good non-fat plain is Daisy brand). Mix it with one thinly sliced armenian cucumber (don't peel), 2 gloves mashed garlic, and 2 tablespoon fresh chopped dill. Please remember to bring as much plain yogurt to serve with the Kibbee - the main course.
Yoghurt (Leban) (For 8 cups of yoghurt or 1 cup yoghurt cheese (Lebnee)) 8 cups milk 1/2 cup yoghurt 1 tspn salt Bring milk to a boil. Place aside until tepid. (About 120 degrees) Stir in yoghurt. Cover pot with lid. Wrap pot with a wool cover. Place in a warm place for 6 hours. Remove lid. Stir in salt. Cool in refrigerator for 3 hours. For Yoghurt Cheese: Pour the cold yoghurt into a cheese cloth bag or a coffee filter inside a colander. Let drain for 12 hours. Note: You should double the time of straining the yoghurt when you double the quantity of yoghurt. Tabbouleh Libanaise
1 cup bulghur, fine cracked wheat 2 - 3 cups finely chopped parsley (about 2 large bunches) 3 firm red tomatoes, washed and finely chopped 1/2 cup finely chopped fresh mint leaves 1/4 cup finely chopped green onions 2 lemons squeed - need all the juice 1 teaspoon salt 1/2 teaspoon pepper 1/3 cup extra virgin olive oil
Wash all vegetables and drain well. Wash the bulghur several times and drain. Soak bulghur
cracked wheat) Spread the filling over meat. Cover filling with the rest of the meat mixture repeating the same procedure as before. You may need to wet your hands to spread the meat evenly. Lubya(Green Beans)
2 pounds green beans, string and snip off the ends, snip each bean into two and wash1 pound tomatoes, washed, peeled and chopped or 1 can stewed tomatoes 1 1/2 chopped onion 1/4 cup olive oil 1/2 tspn salt a dash of ground allspice a dash of sugar 2 heads garlic, peeled and chopped 1/2 cup water Fry onion and garlic in oil over high heat, stir for 5 minutes. Add beans, cook for 10 minutes, stir occasionally. Add tomato, salt, sugar, allspice, and water. Cover. Bring to a boil. Cook over low heat for 15 minutes or till tender. Option: Brown small pieces of chunk cuts of lamb and mix with above. Baklava
1 (16 ounce) package phyllo dough 1 pound chopped nuts 1 cup butter 1 teaspoon ground cinnamon 1 cup water 1 teaspoon vanilla extract 1/4 cup white sugar 1 cup honey Preheat oven to 350 degrees F. Butter the bottoms and sides of a 9x13 inch pan. Chop nuts and toss with cinnamon. Set aside. Unroll phyllo dough. Cut whole stack in half to fit pan. Cover phyllo with a dampened cloth to keep from drying out as you work. Place two sheets of dough in pan, butter thoroughly. Repeat dough and butter until you have 8 sheets layered. Sprinkle nut mixture on top. Top with sheets of dough and butter, layering as you go until you have 8 sheets deep on top. Using a sharp knife cut into diamond shapes all the way to the bottom of the pan. You may cut into 4 long rows the make diagonal cuts. Bake for about 45 minutes until baklava is golden and crisp. Make honey mixture while baklava is baking. Boil sugar and water until sugar is melted. Add vanilla and honey. Simmer for about 20 minutes. Remove baklava from oven and immediately spoon sauce over it evenly. Let cool. This freezes well. Leave it uncovered as it gets soggy if it is wrapped up. Find more great Lebanese recipes at http://www.discoverlebanon.com/en/recipes/ and at http://www.habeeb.com |