Lebanon (6/6/16)
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Recipes contributed by Julia Issa-Ghantous.
Tabbouleh and hummus are two recipes that can be adjusted to taste; don't be afraid to add more or less of a particular component according to your preferences. Have fun and experiment! And don't forget the pita bread (available at Mediterranean Mart, 1223-1225 W. Glen Ave. in Peoria, or check out our resources page for other sources). 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 Oct. 2012. Click here for the archive from our program in 2018. Click here for the archive from our program in 2023. |
Lebanese Kafta
6 servings
Ingredients:
1 1/2 pounds lean ground beef
1 finely chopped onion
1/2 cup finely chopped parsley
1/4 teaspoon cayenne pepper
1/4 teaspoon ground allspice
1/2 teaspoon cumin (optional)
1/4 cup Panko breadcrumbs
1 teaspoon salt
1/4 teaspoon black pepper
6 wooden skewers
Method:
1) Preheat an outdoor grill for high heat or preheat the oven to 400 F. If using wooden skewers, soak in water.
2) In a large bowl, mix together the ground beef, onion, parsley, cayenne, allspice, cumin, panko breadcrumbs, salt and pepper until evenly blended.
3) Divide into 6 portions, and press around one end of the skewers to form a log shape approximately 1 inch thick and 6 inches long.
4) Grill for 10 to 15 minutes, turning occasionally, or bake in the oven for 30-40 minutes until meat is no longer pink.
Ingredients:
1 1/2 pounds lean ground beef
1 finely chopped onion
1/2 cup finely chopped parsley
1/4 teaspoon cayenne pepper
1/4 teaspoon ground allspice
1/2 teaspoon cumin (optional)
1/4 cup Panko breadcrumbs
1 teaspoon salt
1/4 teaspoon black pepper
6 wooden skewers
Method:
1) Preheat an outdoor grill for high heat or preheat the oven to 400 F. If using wooden skewers, soak in water.
2) In a large bowl, mix together the ground beef, onion, parsley, cayenne, allspice, cumin, panko breadcrumbs, salt and pepper until evenly blended.
3) Divide into 6 portions, and press around one end of the skewers to form a log shape approximately 1 inch thick and 6 inches long.
4) Grill for 10 to 15 minutes, turning occasionally, or bake in the oven for 30-40 minutes until meat is no longer pink.
Tabbouleh
8 servings
Ingredients:
1 cup bulgur wheat
1/4 cup freshly squeezed lemon juice
1/4 cup good olive oil
1 cup minced scallions
1 cup chopped fresh mint leaves
1 cup chopped flat-leaf parsley
2 cups diced tomatoes
3 1/2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
Method:
1) Soak the bulgur wheat in the lemon juice.
2) Stir, then allow to stand at room temperature for about 1 hour.
3) Add the scallions, mint, parsley, tomatoes, 2 teaspoons salt, and the pepper; mix well.
4) Season, to taste, and serve or cover and refrigerate. The flavor will improve if the tabbouleh sits for a few hours.
Ingredients:
1 cup bulgur wheat
1/4 cup freshly squeezed lemon juice
1/4 cup good olive oil
1 cup minced scallions
1 cup chopped fresh mint leaves
1 cup chopped flat-leaf parsley
2 cups diced tomatoes
3 1/2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
Method:
1) Soak the bulgur wheat in the lemon juice.
2) Stir, then allow to stand at room temperature for about 1 hour.
3) Add the scallions, mint, parsley, tomatoes, 2 teaspoons salt, and the pepper; mix well.
4) Season, to taste, and serve or cover and refrigerate. The flavor will improve if the tabbouleh sits for a few hours.
Hummus
8 servings
Ingredients:
2 cups drained well-cooked or canned chickpeas, liquid reserved
1/2 cup tahini (sesame paste), with some of its oil
1/4 cup extra-virgin olive oil, plus oil for drizzling
2 cloves garlic, peeled, or to taste
Salt and freshly ground black pepper to taste
1 tablespoon ground cumin or paprika, or to taste, plus a sprinkling for garnish
Juice of 1 lemon, plus more as needed
Chopped fresh parsley leaves for garnish
Method:
1) Put everything except the parsley in a food processor and begin to process; add the chickpea liquid or water as needed to allow the machine to produce a smooth puree.
2) Taste and adjust the seasoning.
3) Serve, drizzled with the olive oil and sprinkled with a bit more cumin or paprika and some parsley.
Ingredients:
2 cups drained well-cooked or canned chickpeas, liquid reserved
1/2 cup tahini (sesame paste), with some of its oil
1/4 cup extra-virgin olive oil, plus oil for drizzling
2 cloves garlic, peeled, or to taste
Salt and freshly ground black pepper to taste
1 tablespoon ground cumin or paprika, or to taste, plus a sprinkling for garnish
Juice of 1 lemon, plus more as needed
Chopped fresh parsley leaves for garnish
Method:
1) Put everything except the parsley in a food processor and begin to process; add the chickpea liquid or water as needed to allow the machine to produce a smooth puree.
2) Taste and adjust the seasoning.
3) Serve, drizzled with the olive oil and sprinkled with a bit more cumin or paprika and some parsley.