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Product Details
| ISBN-13: | 9781468551273 |
|---|---|
| Publisher: | AuthorHouse |
| Publication date: | 02/13/2012 |
| Pages: | 120 |
| Product dimensions: | 6.00(w) x 9.00(h) x 0.28(d) |
Read an Excerpt
THE Lebanese Heritage COOKBOOK
By Louise Stelma
AuthorHouse
Copyright © 2012 Louise StelmaAll right reserved.
ISBN: 978-1-4685-5127-3
Chapter One
appetizers
CAULIFLOWER DIP (arnabeet m-thabul)
1 Cup mayonnaise 1 Teaspoon curry powder or more 1 head Cauliflower
1. Whip ingredients together with a fork.
2. Cut cauliflower into flowerets.
3. Arrange cauliflower around a dish of cauliflower dip and serve.
SERVES 10.
CHEESE (jibin)
1 Gallon milk 1 Rennet Tablet crushed (Hansen's)
1. Pour milk into pan and stir crushed tablet into cold milk.
2. Put on High flame and stir constantly in one direction until milk begins to congeal or curdle.
3. Remove milk by scooping with a strainer. (You can also take small amounts and form with a cupped hand and put on the edge of a platter with a 1/8" high ridge to drain, or form into one large ball.) Save the water and add salt to taste. The salt acts as a preservative. Place into a container to store. The cheese will last up to 3 weeks in a covered container.
SERVES 8.
note You can get Rennet Tablets in a drugstore.
CHIC PEA DIP (hoomis bi tahini)
1 Large can chic peas 3 Tablespoons tahini 2 Cloves garlic, crushed Lemon juice and salt to taste (1 or 2 lemons) 1 Tablespoon olive oil
1. Mix with chic peas with tahini in a bowl. Add remaining ingredients and mash. Add enough lemon juice to make the consistency of a dip. You may need to add a little water, about ½ cup.
2. Blend in a blender a little at a time, until smooth.
3. Serve on a flat platter and garnish with parsley or oil.
4. Serve with pieces of Lebanese flat bread.
SERVES 6 to 8.
optional Garnish with oil, paprika, or pomegranate seeds.
DANDELION, COOKED (hinbee or sleetha)
1 Bunch dandelion 2 Lemons 2 Tablespoon olive oil 1 Onion, diced 1 Clove garlic, crushed Salt and Pepper to taste
1. Wash dandelion thoroughly and drain.
2. Break into 2" pieces and boil gently for 15 minutes. Strain and cool for 1 hour.
3. Heat oil in a saucepan and sauté onion and garlic until light brown. Set aside.
4. Mix all ingredients together and let set at room temperature before serving.
SERVES 8.
note Endive or spinach can be substituted for dandelion.
EGGPLANT APPETIZER (bithenjen maza)
1 Medium eggplant 2 Tablespoons olive oil 2 Cloves garlic crushed 2 Tablespoons lemon juice 1 tomato diced (optional)
1. Remove neck and stem of eggplant. Cover with foil and bake at 325 degrees for one hour.
2. Cool and slice into 1 inch pieces.
3. Toss with oil, lemon juice and garlic.
4. Refrigerate in covered container until ready to serve.
SERVES 6 to 10.
optional Add diced tomato.
EGGPLANT DIP (baba ghannouj)
1 Large eggplant 2 Cloves garlic, crushed 3 Tablespoons sesame tahini ½ Cup or more lemon juice Salt to taste Dash water
1. Cut slits into eggplant, wrap in foil, and bake at 450 degrees until soft, about one hour.
2. Split eggplant open after cooled and remove as many seeds as possible (they will leave a bitter taste) and remove the skin.
3. Combine the pulp with remaining ingredients and mash. For a smooth consistency, put in blender a small amount at a time. 4. Serve with pieces of Lebanese flat bread.
SERVES 8.
FAVA BEAN DIP (fool)
1 Can fava beans 2 Cloves garlic, crushed ¼ Cup oil ¼ Cup lemon juice Dash water Salt and Pepper to taste
1. Boil beans for ½ hour drain and mash.
2. Add garlic, oil, lemon juice, water, and salt and pepper. Put through blender for smoother consistency.
3. Serve with pieces of Lebanese flat bread.
SERVES 8.
LIVER WITH ONIONS (asabee)
1 Pound baby lamb liver 6 Green onions, finely chopped ½ Bunch parsley, finely chopped Salt and pepper
1. Wash and clean liver thoroughly and remove all muscle and outer skin. Cut into ½" pieces.
2. Combine remaining ingredients with liver and toss.
3. Serve as an appetizer.
SERVES 6.
MEAT PIES (sfeeha)
1 Recipe dough (page 110)
STUFFING: 3 Medium onions finely diced 2 Pounds lamb, coarsely ground (or 2 pounds ground steak) ¾ Cup pine nuts ½ to 1 cup Lemon juice Salt and pepper Dash cinnamon Dash allspice
1. Prepare dough according to recipe.
2. Sauté onions with meat and pine nuts until browned. Add lemon juice. (Be sure to use enough lemon juice, as this brings out the flavor.) Add salt, pepper, cinnamon, and allspice. (Some do not Sauté, just mix ingredients).
3. Fill each piece of square shaped dough, with approximately 1 teaspoon of stuffing and fold into triangle shape, while pinching edges together. Place on greased cookie sheet.
4. Bake in 400 degree oven for approximately 15 minutes.
5. Serve hot or at room temperature or freeze in plastic bags after cooled. (To reheat after frozen: Place on cookie sheet and sprinkle slightly with water. Bake in 325 degree oven for 5 to 10 minutes.) SERVES 8.
OLIVES, SEASONED (zithoon)
1 Pound black Greek or Italian Olives ¼ Cup oil ¼ Teaspoon oregano Dash of red pepper, crushed 1 Clove garlic
1. Combine ingredients in a container with a lid. Let stand at room tempature a couple of days for better taste.
2. Need not be refrigerated, however keep in cool place in covered jar or container. Only refrigerate after 2 weeks.
SERVES 6 to 8.
SPINACH PIES (fatayer)
1 Recipe dough (page 110)
STUFFING:
2 Large onions finely diced ¼ Cup oil 2 Bunches of spinach, boiled and drained (or 2 packages frozen spinach, cooked and drained) ½ Cup lemon juice or more to taste Salt and pepper to taste
1. Prepare dough according to recipe.
2. Sauté onions in oil. Add cooked spinach, lemon juice, and salt and pepper. After slightly cooked, set aside.
3. Fill round shaped dough with approximately 1 teaspoon of stuffing and fold into triangle shape while pinching edges together.
4. Place on a greased cookie sheet and bake in 400 degree oven for approximately 15 minutes. Serve hot, at room temperature, or freeze and store in plastic bags.
YIELDS 4 DOZEN.
optional Add ½ cup pine nuts or Snobar
TURNIPS, PICKLED (liffet)
2 Pounds turnips 1 Cup beet juice Water White vinegar/cider Vinegar
1. Wash, clean, and quarter turnips.
2. Pack jars with turnips and pour 1 inch of beet juice in to each jar. Fill half the jar with water and the remaining with vinegar.
3. Seal jars tightly and turn upside down for 1 hour.
4. Store jars in refrigerator and do not open for a few weeks.
SERVES 8 TO 10.
variation Add whole beets and cauliflower buds.
YOGURT CHEESE SPREAD (labni)
1 laban recipe (page 114) Salt to taste Olive Oil 1 Cheesecloth bag with string for hanging cheese
1. Prepare laban according to recipe and place in cheesecloth bag to drain over sink for 6 to 10 hours or overnight. Add salt.
2. After completely drained, place in shallow dish and completely cover with a layer of oil. Cover dish. Refrigeration is not necessary to preserve this spread if it is covered with oil.
3. Serve with Lebanese flat bread or on toast.
SERVES 8 TO 10.
variation Cover toast with Labni, and spread your favorite preSERVES over the Labni.
Chapter Two
main dishes
CABBAGE ROLLS (malfoof mihshi)
1 Large can whole tomatoes 1 Pound lamb, coarsely ground 1 Cup rice Salt and pepper to taste Dash cinnamon 1 Large dark green cabbage head blanched in hot salt water 1 Large clove garlic, crushed ½ Cup lemon juice 1 Tablespoon dried mint
1. Squeeze the tomatoes, reserving the juice. Mix tomatoes with half of the juice from can, meat, rice, salt and pepper, and cinnamon.
2. Roll mixture in cabbage leaves and stack in pot. (Be sure to cover bottom of the pot with flat cabbage leaves) Add remaining tomato juice, and cover cabbage rolls with water.
3. Place ovenware flat dish over contents to hold rolls down securely. Bring to boil and simmer.
4. Cook 15 minutes and add garlic mixed with lemon juice. Add dried mint and cook for another 45 minutes.
SERVES 6.
CHEESE SOUP (kishk)
3 Cloves garlic, chopped ¼ Cup oil ½ Cup kishk (dried cheese) 2 Cups water
1. Brown garlic in oil and add kishk.
2. Stir fast and add water slowly. Bring to boil and then simmer for 15 minutes.
SERVES 2.
CHICKEN ROAST (Jajh)
¼ Cup oil ¼ Cup lemon juice 2 Cloves garlic crushed Salt and pepper 2 Chickens cut up, or 8 bone-in, skin-on chicken breasts 1 Stick butter
1. Mix oil, lemon juice, garlic, and salt and pepper in a bowl. Dip chicken in mixture, coating entire surface of each piece.
2. Place in baking pan and bake in 350 degree oven for 1 hour. Do not over bake. This is also delicious charcoal broiled. For better taste, marinate chicken the night before serving.
SERVES 4.
EGGPLANT STUFFED (bithenjen mihshi)
1 Dozen small eggplants Salt water 2 Tablespoons oil
STUFFING: ½ Cup butter 1 Cup pignolia (pine) nuts 1 Pound ground lamb 1 Large onion, finely chopped Salt and pepper to taste 1 Can tomato paste
1. Remove stems from eggplants, slice in half lengthwise and hollow out to form a "boat." Soak for 5 minutes in salt water. Dry on paper towels.
2. Lightly brown eggplant in oil and place in baking dish.
3. Make stuffing: Melt butter and brown nuts. Add ground lamb and brown. Add chopped onion and cook until transparent. Add salt and pepper. Stuff the eggplant "boats."
4. Boil tomato paste and 3 cans of water. Pour over eggplants.
5. Bake in 350 degree oven for 30 minutes.
6. Serve with rice.
SERVES 6.
note You can also use one large eggplant or two medium eggplants.
EGGS FRIED IN OIL (biyd bil zith)
1 Tablespoon Olive Oil 4 Eggs Salt
1. Heat oil over medium heat. Break eggs in bowl.
2. When oil is hot, pour in eggs and let fry until bottom of the eggs are brown.
3. Sprinkle with salt and serve.
SERVES 2.
EGGS WITH TOMATOES (biyd bil banadoora)
6 Eggs, slightly beaten 2 Green onions, finely chopped 1 Clove garlic, finely chopped 2 Tomatoes, diced 2 Tablespoons butter Salt and pepper
1. Sauté onions and garlic in olive oil. Add tomatoes and salt and pepper.
2. Simmer for a few minutes with cover on pan.
3. Add slightly beaten eggs. Garnish with parsley, if desired.
SERVES 3.
EGGS WITH ZUCCHINI (biyd bil kusa)
2 Green onion, finely chopped 2 Cloves garlic, crushed 1 Tablespoon butter 2 zucchini or pulp from zucchini Salt, pepper, and cinnamon to taste. 6 Eggs, slightly beaten
1. Fry onions and garlic in butter.
2. Slice zucchini in small pieces if using whole zucchini.
2. Add zucchini and seasonings to onions and garlic and sauté for 5 minutes.
3. Add eggs and cook.
SERVES 3.
FISH, BAKED (samac mishwee)
1 Five pound white fish, cleaned thoroughly Salt 1 Cup melted butter 3 Medium onions, sliced
TAHINI SAUCE:
2 Tablespoons tahini (ground hulled sesame seeds) 2 Cloves garlic crushed Juice of 3 Lemons or reconstituted lemon juice to taste ½ Teaspoon salt ¼ Cup water or less
1. Make tahini sauce: Combine tahini, garlic, lemon juice, salt, and water. Set Aside.
2. Put fish in baking pan and pour melted butter over it.
3. Bake in 350 degree oven for 45 minutes.
4. Add onions and tahini sauce. Bake for another 45 minutes. Garnish with parsley.
SERVES 4.
HOW TO PRESERVE GRAPE LEAVES (warah enib)
Stuffed grape leaves are a favorite Lebanese food. Grape leaves can frequently be used instead of cabbage leaves. After the frost has killed the fresh grape leaves, the only ones left to use are the canned variety. You can freeze your own supply.
Whole grape leaves 2 Teaspoons salt 2 quarts water 1 Cup lemon juice
1. Wash grape leaves carefully.
2. Add salt to 1 quart of water and bring to a boil. Remove from heat and add grape leaves. Allow to stand for 30 seconds. Drain leaves and form into loose rolls.
3. Pack vertically into pint jars. Add lemon juice to remaining 1 quart water. Bring to a boil and pour over leaves in the jar to cover. Allow ½" head space and seal jars as each one is filled. Process in boiling water bath for 15 minutes. Use exact timing in this process.
(Another way to do this is to stack grape leaves as you pick them—all one size if possible—wrap very tightly with foil. Do not wash! Be sure it is sealed tight and freeze. Thaw when ready to use. Soak in water for 15 minutes and drain.)
GRAPE LEAVES, STUFFED (warah mishi)
STUFFING:
2 Pounds coarsely chopped lamb with some fat 1 Cup rice ¼ Cup lemon juice ½ Cup minced parsley 2 Medium onions, minced Salt and pepper to taste Cinnamon dash
2 Jars grape leaves or 1 package frozen grape leaves 1 Package lamb breast, trimmed of fat 1 Cup lemon juice to taste, or more
1. Mix ingredients for stuffing.
2. Prepare leaves for stuffing by washing and draining.
3. Stuff leaves on the inside of the leaf. Fold the wide side of the leaf over the stuffing and bring the sides of the leaf to the middle and roll tightly.
4. Place lamb in 5-quart pan. Place stuffed grape leaves close together in layers, open end of the grape leaves should face down.
5. Sprinkle layers with salt and 1 cup lemon juice. (Optional is to place sliced lemon over top of grape leaves for flavor).
6. Cover with water and place an ovenware plate upside down over grape leaves (to keep them together).
7. Bring to boil and lower heat to simmer. Cover and simmer for 1 hour.
8. Let cool for ½ hour before serving.
SERVES 6 to 10.
note Spareribs can be substituted for lamb breast
GREEN PEPPERS, STUFFED (flifli mihahi)
6 Large green peppers, cleaned 1 Pound ground lamb 1 Cup rice 1 Cup fresh diced tomatoes, or 1 can tomato sauce 1 Cup water 1 Clove garlic, minced Dash cinnamon Salt and pepper
1. Wash and cut tops of green peppers (save tops). Mix lamb, rice, tomatoes, water, garlic, cinnamon, and salt and pepper to taste in a large bowl.
2. Stuff each pepper with lamb mixture, leaving some space for expansion on top. Cover with tops of peppers.
3. Arrange in deep pot and add water to cover. (For better taste, squash tomatoes over peppers.) Place ovenware dish over peppers to hold firmly.
4. Simmer for 1 hour.
SERVES 4 to 6.
GREEN BEAN STEW (loubieh)
1 Pound lamb shoulder, cut into 1" cubes (you can also use lamb breast cut into individual ribs or make this dish meatless) 1 ½ Pounds fresh green beans, without tips, or 1 package frozen green beans (whole) 2 Teaspoons salt ¼ Teaspoon pepper 1 Large onion, chopped fine Cinnamon to taste Allspice to taste 1 Can, tomatoes with 1 can water 1 Large garlic head
1. Trim green beans and cut in half. Wash thoroughly.
2. Sauté lamb on medium-high heat in large pot. After 5 minutes of stir-frying, add salt, pepper, onions, cinnamon, and allspice. Add green beans.
3. Stir-fry stew for a few minutes and cover pot to steam for 15 minutes, stirring once or twice. Add tomatoes, tomato juice, and water. Add head of garlic and immerse in liquid. Cook for 30 minutes. The green beans will come out crisp. Serve over rice, if desired.
SERVES 6.
LAMB CASINGS STUFFED (m-sareen)
1 Pound Lamb casings (can substitute pork or beef casings) 10 Cups coarsely ground lamb, with some fat 4 Cups rice 1 Can chic peas 3 Medium onions diced fine Salt and pepper to taste Cinnamon to taste 1 large onion, whole
1. The casings must be cleaned thoroughly. Turn casings inside out and wash thoroughly by threading onto the kitchen faucet and allowing the water to pour through. Cut the casings into 10" lengths.
2. Combine lamb, rice, chic peas, diced onions, salt and pepper, and cinnamon and stuff each casing, leaving about 1" space on each end. Tie knots in the end of each casing.
3. Place casings in large pot and cover with water. Bring to boil and throw away water. Rinse the casings and the pot to remove residue.
4. Place the casings in the pot, cover with water, and add the large onion. Bring to boil and simmer for 2 hours.
SERVES 6.
LAMB CASINGS STUFFED (kibbeh)
½ Cup burghul (fine cracked wheat) 2 Cups water (approximately) 2 Pounds lean lamb, ground fine (can substitute ground steak) 2 Medium onions, ground extremely fine Salt and pepper Small bowl of ice water
1. Soak burghul in 2 cups water for 15 minutes. Rinse and with cupped hands, squeeze out all water.
2. Combine the drained wheat with meat, onions, salt and pepper to taste. Knead well and grind mixture. Add cold water from small bowl as you are working with the Kibbeh. Add salt and pepper to taste while working well with hands. Roll kibbeh into miniature football shaped balls, size of a tennis ball, while dipping hands in ice water and working with the Kibbeh.
3. Place on platter and serve raw with parsley. Some enjoy oil on raw Kibbeh. Put small pitcher of oil on table to serve with Kibbeh.
SERVES 8.
option Mix lamb, cracked wheat, ½ cup soaked burghul, and dried onions. Pat like hamburgers and fry in oil.
(Continues...)
Excerpted from THE Lebanese Heritage COOKBOOK by Louise Stelma Copyright © 2012 by Louise Stelma. Excerpted by permission of AuthorHouse. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
Excerpts are provided by Dial-A-Book Inc. solely for the personal use of visitors to this web site.
Table of Contents
Contents
Cauliflower Dip (ARNABEET M-THABUL)....................11Cheese (JIBIN)....................12
Chic Pea Dip (HOOMIS BI TAHINI)....................13
Dandelion, Cooked (HINBEE OR SLEETHA)....................14
Eggplant Appetizer (BITHENJEN MAzA)....................15
Eggplant Dip (BABA GHANNOUJ)....................16
Fava Bean Dip (FOOL)....................17
Liver with Onions (ASABEE)....................18
Meat Pies (SFEEHA)....................19
Olives, Seasoned (zITHOON)....................20
Spinach Pies (FATAYER)....................21
Turnips, Pickled (LIFFET)....................22
Yogurt Cheese Spread (LABNI)....................23
Cabbage Rolls (MALFOOF MIHSHI)....................27
Cheese Soup (KISHK)....................28
Chicken Roast (JAJH)....................29
Eggplant, Stuffed (BITHENJEN MIHSHI)....................30
Eggs Fried in Oil (BIYD BIL zITH)....................31
Eggs with Tomatoes (BIYD BIL BANADOORA)....................32
Eggs with zucchini (BIYD BIL KUSA)....................33
Fish, Baked (SAMAC MISHWEE)....................34
How to preserve Grape Leaves (WARAH ENIB)....................35
Grape Leaves, Stuffed (WARAH MIHSHI)....................36
Green Peppers, Stuffed (FLIFLI MIHSHI)....................37
Green Bean Stew (LOUBIEH)....................38
Lamb Casings, Stuffed (M-SAREEN)....................39
Lamb and Cracked Wheat (KIBBEH)....................40
Lamb and Cracked Wheat, Stuffed (KIBBEH BALLS)....................41
Lamb Marinated (SHISH KABOB)....................42
Lamb Meat Pies in cooked yogurt (SHISHBAREK)....................43
Lamb Roast (LAHAM)....................44
Lamb with Stuffing (KIBBEH BI SANEEYEH)....................45
Lamb Rendered (AWARMA)....................46
Lamb and Eggs (AWARMA AND BIYD)....................47
Lamb and Dried Cheese (AWARMA AND KISHK)....................48
Lamb with Wheat and Tomatoes (AWARMA BIL BANADOORA)....................49
Lamb Shanks with Cracked Wheat (AMHIYEE)....................50
Lamb Shanks Stew (YAHNEE)....................51
Lamb Skewered (SHISH KABOB)....................52
Lamb and Vegetable Soup (SHOURABA)....................53
Lamb and Yogurt Soup (KIBBEH BIL LABAN)....................54
Lentils and Rice (MUJUDRA)....................55
Lentils and Rice Soup (MUJUDRA SOUP)....................56
Liver Fried (MA'LAEH)....................57
Okra Stew (BAMI)....................58
Omelet (IGGIE)....................59
Omelet with Taratoor Sauce....................60
Pancakes (LAzEEATH)....................61
Peas and Lamb (DA HOOD BASHA)....................62
Potato Salad (IL ESS M-THABUL)....................63
Rice and Lamb (HUSHWE)....................64
Rice Pilaf (RUz M-FALAFIL)....................65
Spaghetti (MACAROONI)....................66
Tripe Stuffed (KROOSH)....................67
Vegetable Stew (YAHNEE)....................68
zucchini Soup (KUSA SOUP)....................69
zucchini Stuffed (KUSA)....................70
Bread and Vegetable Salad (FATOOSH)....................73
Cabbage Salad (SALATHIT MALFOOF)....................74
Dandelion Salad (SALAD HINBEE)....................75
Eggplant Salad (SALATHIT BITHENJEN)....................76
Endive Salad (SALATHIT HINBEE)....................77
Parsley and Wheat Salad (TABOOLI)....................78
Parsley and Wheat Salad-Hot (HOT TABOOLI)....................79
Spinach Salad (SALATHIT SABANIKH)....................80
Vegetable Salad (SALATHIT KOODRA)....................81
Anisette Cookies (BISqUEET MA YENSOON)....................85
Breakfast Pastry (THALAMI HALEEB)....................86
Carrot Cake (JHAzAR GHATTOE)....................87
Cream of Wheat Pastry (HAREESI)....................88
Date Cookies (UJHWI—THAMAR)....................89
Dates Stuffed (UJHWI MIHSHI)....................90
Doughnuts (zLEBI)....................91
Farina Almond Cake (HAREESI)....................92
Farina Cake (HAREESTA LOUSE)....................93
Fig Preserves (THEEN MA BOOKH)....................94
Lebanese Cake (GHATTOE)....................95
Nut-Filled Cookies (MA'MOOL)....................96
Pastry Stuffed with Walnuts (SAMBOOSIK)....................97
Rice Pudding (RUz BIL HALEEB)....................98
Shredded Wheat Pastry (KNAFEH)....................99
Strudel Pastry (BAHLAWA)....................100
Strudel Pastry Fingers (BAHLAWA FINGERS)....................101
Sugar Cookies (GHAREYBE)....................102
Wheat Dessert (AMAH)....................103
Bread (KHOOBz)....................107
Butter, Rendered (SUMON IM FAHISS)....................108
Coffee (AHWEH)....................109
Dough (AHJEEN)....................110
Sesame Sauce (TARATOOR)....................111
Sesame Spread (TAHINI SUMNI)....................112
Simple Syrup (AHTHAR)....................113
Yogurt (LABAN)....................114
Yogurt, Cooked (LABAN MABUKH)....................115