Anyone know of any really good lebanese recipes?

Question

Just curious to try different recipes. I have a few friends that are Lebanese and it would be great if i made something really good.

Answer 1

Here are a few recipes for you to consider. Enjoy!

Riz a Djej - Lebanese Chicken and Rice

Ingredients:
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

Method:
Heat the olive oil over high heat in a heavy bottomed pan (pref-erably cast-iron).
Sauté 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; sauté 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.

---------------------------------------------------------------

Lebanese Rice - Rice, the Lebanese way.

Ingredients:
1/2 cup vermicelli (broken up into 1-2 inch pieces or soup noodles)
1/4 cup butter (rendered - heat - pour off impurities)
1 and 1/2 cup rice - short grain is best (soak in hot water 1 hr. - drain)
1 and 1/2 tsp. salt (or to taste)
2 and 1/2 cups water

Method:
Brown vermicelli in butter in pan. Add drained rice. Stir over medium heat 1 minute. Stir in salt and water. Turn to high and bring to a boil. Turn heat down to a simmer. Cover and cook for 20 minutes or until rice is tender.

Wonderful served with Lubyee, Mehshi or any stew.

----------------------------------------------------------------------

Kibbit il Batatta - Mashed Potatoes With Meat

Ingredients:
4 large Potatoes, boiled
2 tb Butter
1/2 c Milk
1 ts Salt
Stuffing:
1 Onion, chopped
1/2 lb Lamb meat
1/4 c Pine nuts
1 small Can mushrooms, chopped
1 ts Salt
1 ts Allspice
Topping:
2 tb Butter, cut in small pieces
Bread crumbs

Method:
Mash potatoes with butter, salt, and milk.
Prepare filling. Fry meat with seasonings.
Add onions. Add pine nuts and mushrooms. Fry well.
Spread 1/2 of potato mixture in bottom of greased pan. Spread filling over.
Cover with remaining potatoes.
Dot with butter. Sprinkle with bread crumbs.
Bake at 250 degrees for 25 minutes.
Cut in squares to serve.

--------------------------------------------------------------

Moghrabieh - Great Meal

Ingredients:
Dried Moghrabieh
1/2 bag (Buy from a Middle Eastern store)
1 wholeChicken, with skin, cut up,washed, (can use any combination parts)
10 whole small onions
1 cup, finely chopped butter
3/4 cup, separated cinnamon,
2 teaspoon black pepper
1 teaspoon white pepper
1 teaspoon salt
1 teaspoon chic peas
20 ounce can (drained)

Method:
In a very large skillet brown the onions in the butter over medium heat.
Use a slotted spoon to remove the onions from the skillet and set aside.
In the same skillet add the chopped onion and chicken pieces, sauté until onion is tender and the chicken is golden.
Add pepper, white pepper, cinnamon and salt, sauté a few minutes more.
Cover the chicken with water and simmer until done, chicken should fall easily off of the bone, using tongs remove chicken from the skillet.
Carefully remove the chicken from the bone, set aside and cover to keep warm.
Add chic peas and whole onions to the broth in the skillet and simmer.
Meanwhile, in a separate large sauce pan melt 1/4 cup of butter and fry Moghrabieh in the butter until it begins to take on color.
Remove the whole onions from the chicken stock(reserve and keep warm).
Pour the stock over the Moghrabieh, cook on medium low heat until done, adding water as needed approximately 30 minutes.
Best way to eat: Arrange Moghrabieh in an oblong serving dish. Arrange the chicken pieces on top .
Surround with small whole onions.

Enjoy
6 Servings

Note: You can buy the dried Moghrabieh ingredient from a Middle Eastern store. Dried Moghrabieh looks almost like Bulgur (Burghul) wheat, except the pellets are bigger and the taste is different. :-)

Answer 2

Well I know of a couple

Laban is a yogurt drink that is very refreshing and very easy.

You need:

2 cups of Plain Yogurt
2 cups of Water
Salt
Dried mint

Mix the yogurt and the water together. Add desired amount of salt and sprinkle with dried mint. ENJOY!!

Tahina Dip

You will need:

Tahina
Salt
Viniger
Water
Lemon
Pepper
Garlic POwder

Mix the Tahina with a splash of viniger. STIR. Add water. STIR. ADD the lemon, Salt, Pepper and Garlic powder. STIR. The substance should be light. If it is not add some more water. To eat it you can use pita bread and eat it or dip veggies.

Hope I was any help

Answer 3

Go to Culinary Chef at http://www.culinarychef.com for recipes.

Answer 4

Lebanese??? Sorry, thought you said LESBIAN. Never mind...