Lebanon (10/7/12)
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Recipes contributed by Julia Issa-Ghantous.
The Lebanese cuisine is a rich mixture of various products and ingredients coming from the diverse Lebanese regions. Olive oil, herbs, spices, and seasonal fresh fruits and vegetables are commonly used, as well as dairy products, cereals, fishes and meat. Mezza (pictured in the slideshow at left) are the traditional small plates served at the beginning of every proper Lebanese meal. Similar to tapas, the Mezza are a feast for the eyes and the appetite. The main dishes follow the Mezza. Meals are usually communal events, enjoyed in the company of others. Click here to download these recipes. Want to try more Lebanese recipes? Click here for the archive from our program in 2010. Click here for the archive from our program in March 2012. Click here for the archive from our program in 2016. Click here for the archive from our program in 2018. Click here for the archive from our program in 2023. |
Baba Ghanouj
This is a recipe that can be easily adjusted to taste. If you love garlic, add more!
Ingredients:
1 large eggplant
2 cloves garlic
1 teaspoon salt (to taste)
1/4 to 1/3 cup tahini* (add more if too runny)
1/4 cup lemon juice (to taste)
Drizzle olive oil before serving
Instructions:
Slice eggplant in half lengthwise and put upside down on a greased foil lined pan. Put under a broiler until the outside skin is charred black and the pulp inside is soft (15 to 30 minutes).** Scrape out eggplant and put in bowl to cool, preferably in refrigerator for several hours. Pour off extra liquid before using.
In a food processor, mince garlic, and scrape down sides. Add eggplant, salt, and 1/4 cup tahini. Pulse the food processor to mix. (You can mince and mash by hand instead, if desired.) Slowly add lemon juice. Taste. Adjust salt and lemon or tahini.
Decorate with Pomegranate seeds, chopped parsley or mint sprig if desired.
*Tahini tips: Since the oil tends to separate and rise to the top, storing the jar upside-down makes it easier to reincorporate it. A few drops of tahini can also be used to grease a cake pan.
**Other methods for preparing the eggplants: 1) Leave eggplant whole, pierce in several places with a knife, and broil according to the directions above. 2) Place directly over a gas burner, fire pit, or barbecue (most delicious).
Ingredients:
1 large eggplant
2 cloves garlic
1 teaspoon salt (to taste)
1/4 to 1/3 cup tahini* (add more if too runny)
1/4 cup lemon juice (to taste)
Drizzle olive oil before serving
Instructions:
Slice eggplant in half lengthwise and put upside down on a greased foil lined pan. Put under a broiler until the outside skin is charred black and the pulp inside is soft (15 to 30 minutes).** Scrape out eggplant and put in bowl to cool, preferably in refrigerator for several hours. Pour off extra liquid before using.
In a food processor, mince garlic, and scrape down sides. Add eggplant, salt, and 1/4 cup tahini. Pulse the food processor to mix. (You can mince and mash by hand instead, if desired.) Slowly add lemon juice. Taste. Adjust salt and lemon or tahini.
Decorate with Pomegranate seeds, chopped parsley or mint sprig if desired.
*Tahini tips: Since the oil tends to separate and rise to the top, storing the jar upside-down makes it easier to reincorporate it. A few drops of tahini can also be used to grease a cake pan.
**Other methods for preparing the eggplants: 1) Leave eggplant whole, pierce in several places with a knife, and broil according to the directions above. 2) Place directly over a gas burner, fire pit, or barbecue (most delicious).
Yogurt and Cucumber Salad
Ingredients:
1 tub (32 oz) all natural yogurt
1 clove garlic crushed
Salt to taste
1 teaspoon (or more to taste) chopped fresh mint or dried mint
1 English cucumber diced
Instructions:
Mix altogether and serve as a side, especially to accompany a main rice-based dish.
Sahtain!
1 tub (32 oz) all natural yogurt
1 clove garlic crushed
Salt to taste
1 teaspoon (or more to taste) chopped fresh mint or dried mint
1 English cucumber diced
Instructions:
Mix altogether and serve as a side, especially to accompany a main rice-based dish.
Sahtain!
Mujadara
The ratio of lentils to rice may be adjusted according to the cook's taste. Cracked wheat could be used in place of the rice. The onions must be caramelized to reach a dark amber color. Some of the onions will verge on the burnt side. Mujadara is delicious with yogurt and cucumber salad, or coleslaw.
Ingredients:
1 cup whole brown or green lentils, sorted and rinsed
2 cups water
¼ cup canola or vegetable oil
1 onion finely chopped
1 cup long grain rice OR coarse cracked wheat (#3 grade)
1 cup water or as needed to cover the rice and lentils to cook them
Salt and pepper and pinch of cinnamon to taste
1 tablespoon olive oil
Fried onion garnish:
1 large onion cut lengthwise
¼ cup vegetable oil for frying
Instructions:
In a saucepan place lentils and water and cook lentils. Don’t overcook – this is not a soup. It’s a pilaf.
In the mean time, sauté the onion with oil until it becomes dark golden brown.
Add the browned onion to the lentils and then add the rice and water enough to cook the rice, lentils and onions until the rice is done and the water evaporates.
Season with salt, black pepper and cinnamon to taste.
Serve with fried onion garnish. Sahtain!
Ingredients:
1 cup whole brown or green lentils, sorted and rinsed
2 cups water
¼ cup canola or vegetable oil
1 onion finely chopped
1 cup long grain rice OR coarse cracked wheat (#3 grade)
1 cup water or as needed to cover the rice and lentils to cook them
Salt and pepper and pinch of cinnamon to taste
1 tablespoon olive oil
Fried onion garnish:
1 large onion cut lengthwise
¼ cup vegetable oil for frying
Instructions:
In a saucepan place lentils and water and cook lentils. Don’t overcook – this is not a soup. It’s a pilaf.
In the mean time, sauté the onion with oil until it becomes dark golden brown.
Add the browned onion to the lentils and then add the rice and water enough to cook the rice, lentils and onions until the rice is done and the water evaporates.
Season with salt, black pepper and cinnamon to taste.
Serve with fried onion garnish. Sahtain!