Can you share your homestyle Lebanese recipes with me?

Question

After Lebanese/Arabic homestyle recipes that you or your mums have, if you have some in word docs can you email them to me? Dont want links from the net.

Answer 1

Lubi (Green beans and tomatoes)

1 lb. beef or lamb cut into 1/2 inch cubes
3 Tbsp. Olive oil
1 lg. onion - chop fine
1 can white kidney beans
2 lb. green beans - fresh or frozen
1 can tomatoes - mashed
1/4 cup tomato paste
1/4 tsp. cinnamon
1 1/2 tsp. salt (or to taste)
1/2 - tsp. pepper (or to taste)
1 1/2 cups water (or more if too dry)

Method

1. Cut or break green beans into @ 2 inch lengths.
2. In pot saute meat in oil until meat is browned. Add chopped onion and saute 2-3 minutes. Add beans, stir well. Add water, cover and cook @ 1 hr.
3. Add tomatoes, tomato paste, salt, pepper and cinnamon. Cook @ 15 minutes.
Serve upon a bed or lebanese style rice.
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Sheik El Mahshi (Eggplant Casserole)

1/2 cup pine nuts
1/2 cup butter
1 lb ground beef or lamb
1/2 tsp. pepper
1/2 tsp. cinnamon
1 tsp. salt (or to taste)
1 lg. chopped onion

3 lg. eggplants
4 Tbsp. butter
3 cups tomato sauce
2 Tbsp. dry mint
water

METHOD
1.Peel eggplants, cut stems off. Slice into 1/2 - 3/4 inch circles and set on cookie sheets. Sprinkle salt all over to "sweat them." This softens them. Set aside while you prepare the filling.
2. Sauté pine nuts with 2 Tbsp. butter until golden. Add meat, salt, pepper and cinnamon, stir well. Add onion and saute until onions are limp and meat is brown.
3.Squeeze water out of eggplant slices' and place in frying pan with 4 Tbsp. butter, browning them. Remove and place a layer on bottom of 11"X15" baking pan.
4.Spread meat mixture over eggplant slices. Place remaining eggplant slices on top of meat.
5.Pour tomato sauce over all, adding water to just below top of eggplant.
6.Sprinkle mint over top. Cover and bake 1 hour at 350 F.
7.Serve from pan or gently remove with a lifter onto a platter.
8.Serve on top of Lebanese Rice.
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Lebanese Rice

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

Answer 2

These are all salad related:

TABOULI
Ingredients:
1/3 cup bulgur wheat, available at most grocery stores. The finer the wheat, the better.
7 bunches of parsley, finely chopped
4 green onions, finely chopped
3 tomatoes, finely chopped
salt to taste
black pepper to taste
¼ cup olive oil
juice from 3 lemons
Optional: 1 bunch fresh mint, finely chopped
Directions:
Cover bulgur with warm water and soak for 15 minutes. Pour into a colander or sieve and allow to drain. Mix in the lemon juice, salt and pepper. Allow this to rest until bulgur is soft, about 30 minutes.
Combine the mint, parsley, scallions and tomatoes and bulgur mixture . Toss with olive oil as desired. Add lemon juice, salt or pepper as desired to adjust the taste.
Serve on a bed of romaine lettuce.
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FATTOUSH (Peasant’s Salad)
Ingredients:
1 bunch romaine lettuce
1 bunch parsley
2 tomatoes
1 cucumber
2 pieces of pita bread, toasted and crumbled
¼ cup olive oil
salt and pepper to taste
½ tablespoon sumac (optional spice, available at Middle Eastern Stores)
¼ cup lemon juice
optional: chicory, spring onions, mint

Directions:
Prepare vegetables for a tossed salad. Add salt, pepper, and sumac. Add olive oil and mix well. Add lemon juice.
Break the pita bread into bite sized pieces, and add to salad. (Think croutons.)
NOTE: This is our family’s favorite salad.
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CABBAGE SALAD

Ingredients:
½ head of cabbage, cut into pieces (not shredded)
1 tomato, cut for salad
1 cucumber, cut for salad
1 clove garlic
1 teaspoon salt
¼ cup olive oil
¼ cup lemon juice

Directions:

Mix cabbage, tomato, and cucumber in bowl. Crush the garlic in the salt, and mix into the olive oil. Add olive oil mixture to the salad, and toss very well so all vegetables are coated. Add lemon juice. Adjust to taste.

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CHICKPEA SALAD

Ingredients:
1 can chickpeas, drained
1 tomato, cut for salad
1 cucumber, cut for salad
¼ cup chopped parsley
1 clove garlic
1 teaspoon salt
¼ cup olive oil
¼ cup lemon juice
Optional: cooked or canned asparagus, bell pepper, scallions, mint

Directions:

Prepare the vegetables, and mix with the chickpeas. Crush the garlic in the salt, and mix with the olive oil. Mix the olive oil mixture and the vegetables. Add the lemon.


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SALADDRESSING

Ingredients:
1 clove garlic
1 teaspoon salt
¼ cup olive oil
¼ cup lemon juice
pepper to taste

Directions:
Crush the garlic in the salt, and mix with the olive oil. Add pepper. Mix the olive oil mixture onto the vegetables, coating well. Add lemon juice last.

Note: I was always taught that it was important to mix the oil with the vegetables before the lemon juice, to evenly coat the veggies with the oil and spices.

It also makes a great marinade for steaks or chicken.

Answer 3

LEBANESE MARINATED CHICKEN

4 boneless skinless chicken breasts
4-6 garlic cloves, finely minced
1/2 cup fresh lemon juice
2 teaspoons chopped fresh thyme
1 teaspoon paprika
1/4-1/2 teaspoon cayenne pepper
1 teaspoon salt
1/2 teaspoon fresh ground black pepper
1/2 cup olive oil

Cut chicken into 1-in cubes and place in a shallow nonreactive container.
Combine all marinade ingredients and pour over the chicken.
Cover and marinate in the refrigerator for 6 hours or overnight.
Thread chicken on skewers & grill or broil as desired.


LEBANESE GREEN BEAN SALAD

1 lb fresh green beans, washed and ends trimmed
1/2 cup chopped red onions
2 tablespoons finely chopped parsley
2 garlic cloves, minced
2 tablespoons fresh lemon juice
2 tablespoons olive oil
1/4 teaspoon pepper, to taste
1/4 teaspoon salt, to taste

Cut beans into or leave whole. Steam beans for about 5 minutes, or until tender. Drain well.
Place beans in a large bowl with all remaining ingredients and toss well to combine.
Chill at least 2 hours before serving.


LENTIL AND BULGUR PILAF W/ GREEN AND YELLOW SQUASH

4 cups fat-free chicken broth or vegetable broth
1 cup medium grain bulgur (coarse grain also works)
1 cup brown lentils, rinsed and picked over
1 medium onion, coarse chopped
1 bay leaf
1/2 teaspoon salt
1/2 teaspoon allspice
1/2 teaspoon black pepper, freshly ground works best
1 tablespoon lemon juice
1 tablespoon olive oil
1 small zucchini
1 small yellow squash
1 garlic clove, minced
1 teaspoon lemon zest, finely grated
1 1/2 tablespoons parsley, chopped
1 tablespoon cilantro, chopped
lemon wedges (for garnish)


In a large saucepan, mix together the broth, lentils, onion bay leaf, salt allspice and pepper and bring to boil over medium heat. Reduce to low, cover and simmer 10 minutes.
Add bulgur and simmer and cook an adidtional 25 minutes until the lentils and bulgur are tender.
Remove from heat and stir in the lemon juice.
Meanwhile, in a nonstick skillet, heat oil over medium heat. Add zucchini and squash and cook 2 minutes. Add garlic and lemon zest and cook an additional 3 minutes until the squash are tender.
Stir in parsley and cilantro. Taste and season with salt and pepper as desired.
Mix the squah into the bulgur and lentil pilaf.
Serve hot with lemon wedges.


MOHAMBRA

cooking spray
4 red bell peppers
1 cup onions, chopped
1/2 cup walnuts, chopped
1 tablespoon ground cumin
1/8 teaspoon ground red pepper
3 garlic cloves, minced
1/2 teaspoon salt
1 teaspoon honey
9 pita bread, cut into 8 wedges


Cut bell peppers in half lengthwise, discarding seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 3 inches from heat 12 minutes or until blackened. Place in a zip-top plastic bag, and seal. Let stand 15 minutes. Place bell peppers in a food processor; process until smooth.
Place a large nonstick skillet coated with cooking spray over medium-high heat until hot. Add onion and next 4 ingredients (onion through garlic); sauté 8 minutes. Stir in bell pepper puree, salt, and honey; cook 5 minutes. Cool. Place onion mixture in a food processor, and process until smooth. Serve with pitas.


LEBANESE VEGETABLE SOUP

1 large Spanish onion, chopped (About 2 cups)
2 tablespoons olive oil
2 1/2 cups chopped carrots
1/4 teaspoon ground red pepper
1 teaspoon ground coriander
2-4 garlic cloves, minced
1 1/2 cups chopped potatoes
1 teaspoon salt (or to taste)
4-5 cups vegetable stock (see notes in recipe)
2 large tomatoes, chopped
10 artichoke hearts, cut into eighths (2 14-oz cans)
3/4 cup canned chickpeas
1/4 cup chopped fresh parsley
2 lemons, cut into wedges

Stock: use a combination of vegetable stock, the chick pea liquid and the artichoke heart brine.
In a large soup pot, saute the onion in the olive oil for about 5 minutes.
Stir in the carrots. Cover.
Stir again after 3 minutes. Add the ground red pepper, coriander, and garlic. Cover and cook for a few more minutes.
Add the potatoes, salt and 2 cups of the stock.
Cover the pot and bring the soup to a boil.
Reduce the heat and simmer until the potatoes are nearly tender. Be careful not to overcook them.
Gently stir in the tomatoes, artichoke hearts, and the chick peas. Salt to taste.
Cover and simmer for 3 or 4 minutes, just to heat the tomatoes.
Add the remaining 2-3 cups of stock or even more if you prefer more broth. Heat gently.
It is important not to overcook or boil the soup. The potatoes, tomatoes and artichokes should be heated just enough to blend the flavors or they might disintegrate.
Sprinkle each serving with fresh parsley and garnish with a wedge of fresh lemon.