Lebanon (3.5.18)
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Recipes contributed by Connie Abraham.
Lebanese food sings of flavor and family. Connie, her aunt, and her cousin shared these recipes with us, and they encouraged us to be bold with seasonings: when you think you have it perfect, add more, as the flavors will be absorbed. 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 2016. Click here for the archive from our program in 2023. |
Lebanese Chicken & Rice
This popular Lebanese dish features rice with shredded chicken and browned ground lamb or beef. If time permits, prepare chicken by boiling in water seasoned with salt, pepper, onions and celery. This will yield both the chicken and rich chicken broth that you will need for this dish. However, if you prefer to save time and clean-up, store-bought rotisserie chicken and prepared broth will work nicely, as well.
INGREDIENTS:
1 pound ground lamb or lean ground beef
½ cup chopped onions
2 cups long-grain white rice (Uncle Ben’s brand or similar)
2 cups shredded chicken
4 cups chicken broth
1 teaspoon salt
¼ teaspoon black pepper
1 teaspoon cinnamon
1 teaspoon allspice
INSTRUCTIONS:
In a large saucepan, brown the ground lamb or ground beef with the onions until meat is cooked and onions are tender. Drain this mixture, then add the rice and cook for 2 minutes until the rice starts to brown and is coated with the meat drippings. Add the shredded chicken, chicken broth, salt, pepper, cinnamon and allspice, and bring to a boil. Reduce heat and simmer for 20 minutes until liquid has been absorbed.
INGREDIENTS:
1 pound ground lamb or lean ground beef
½ cup chopped onions
2 cups long-grain white rice (Uncle Ben’s brand or similar)
2 cups shredded chicken
4 cups chicken broth
1 teaspoon salt
¼ teaspoon black pepper
1 teaspoon cinnamon
1 teaspoon allspice
INSTRUCTIONS:
In a large saucepan, brown the ground lamb or ground beef with the onions until meat is cooked and onions are tender. Drain this mixture, then add the rice and cook for 2 minutes until the rice starts to brown and is coated with the meat drippings. Add the shredded chicken, chicken broth, salt, pepper, cinnamon and allspice, and bring to a boil. Reduce heat and simmer for 20 minutes until liquid has been absorbed.
Salad with Lemon Vinaigrette
Mint makes this salad subtly unique. Tip for harvesting mint: Pick after a rain, rinse, and pat dry with a towel. One technique for drying is to spread it on a cookie sheet and place it in a gas oven for a couple days (don’t turn the oven on! The pilot light provides a warm, dry environment).
Lemon Vinaigrette
The amounts listed make about a quart jar. Extra can be store in the fridge; remove about ½ an hour before serving to allow the olive oil to come to room temperature (it tends to solidify in the fridge).
Combine all ingredients and blend thoroughly (an immersion blender can be helpful for this):
2 cups olive oil
½ cup lemon juice
½ cup apple cider vinegar
1 Tbsp honey
Oregano
Salt
Pepper
Salad
May adjust ingredients according to preference and availability.
Toss all ingredients together with lemon vinaigrette.
Green onions, chopped
Cherry tomatoes, halved
Cucumbers, sliced
Salad greens
Feta cheese, crumbled
Dried mint, crushed
Lemon Vinaigrette
The amounts listed make about a quart jar. Extra can be store in the fridge; remove about ½ an hour before serving to allow the olive oil to come to room temperature (it tends to solidify in the fridge).
Combine all ingredients and blend thoroughly (an immersion blender can be helpful for this):
2 cups olive oil
½ cup lemon juice
½ cup apple cider vinegar
1 Tbsp honey
Oregano
Salt
Pepper
Salad
May adjust ingredients according to preference and availability.
Toss all ingredients together with lemon vinaigrette.
Green onions, chopped
Cherry tomatoes, halved
Cucumbers, sliced
Salad greens
Feta cheese, crumbled
Dried mint, crushed
Sambusik (Lebanese Nut Turnovers)
Connie's cousin had a serendipitous encounter at the airport, which led to the discovery of this yummy recipe, and the reunion of a new friend with a taste from her childhood.
INGREDIENTS – Filling
1 ½ cups coarsely ground walnuts
1 teaspoon orange blossom water
½ cup sugar
INGREDIENTS – Syrup*
1 cup water 2/3 cup sugar
1 tablespoon lemon juice 1 teaspoon orange blossom water
1 cinnamon stick 3 strips of lemon peel
INGREDIENTS – Cookies
4 cups all-purpose flour ½ pound butter, melted
1 teaspoon baking powder 1 cup milk
¾ cup sugar
1 teaspoon anise, finely ground
1 ½ teaspoon Mahlab (finely ground pits of sour cherries, available at Penzeys.com)
INSTRUCTIONS
1) FILLING: In a small bowl, mix all ingredients for filling and set aside.
2) SYRUP: In a small saucepan, mix all ingredients for syrup. On medium heat, stir well to dissolve sugar. Bring to boil, stirring frequently. Reduce heat and allow to simmer. Stir occasionally until mixture has thickened to syrup consistency – about 15-20 minutes. Remove from heat and cool to room temperature.
3) COOKIES:
a. Preheat oven to 350° F. Cover cookie sheets with parchment paper.
b. In a large mixing bowl, mix all dry ingredients.
c. Add melted butter and milk and mix thoroughly.
d. Roll out dough to approximately ¼ inch thickness. Cut into rounds.
e. Place a spoon of filling on each round. Fold dough to form half-moons and crimp the edges.
f. Place on cookie sheets and bake for 15-25 minutes, depending on size of the cookies. Cookies will be golden brown when done. While cookies are still hot, dip into syrup and place on rack to dry.
*VARIATION – Instead of the syrup, cookies can be rolled in powdered sugar. If you select this option, skip the syrup and allow cookies to cool completely after baking. Once cooled, roll the cookies in powdered sugar.
INGREDIENTS – Filling
1 ½ cups coarsely ground walnuts
1 teaspoon orange blossom water
½ cup sugar
INGREDIENTS – Syrup*
1 cup water 2/3 cup sugar
1 tablespoon lemon juice 1 teaspoon orange blossom water
1 cinnamon stick 3 strips of lemon peel
INGREDIENTS – Cookies
4 cups all-purpose flour ½ pound butter, melted
1 teaspoon baking powder 1 cup milk
¾ cup sugar
1 teaspoon anise, finely ground
1 ½ teaspoon Mahlab (finely ground pits of sour cherries, available at Penzeys.com)
INSTRUCTIONS
1) FILLING: In a small bowl, mix all ingredients for filling and set aside.
2) SYRUP: In a small saucepan, mix all ingredients for syrup. On medium heat, stir well to dissolve sugar. Bring to boil, stirring frequently. Reduce heat and allow to simmer. Stir occasionally until mixture has thickened to syrup consistency – about 15-20 minutes. Remove from heat and cool to room temperature.
3) COOKIES:
a. Preheat oven to 350° F. Cover cookie sheets with parchment paper.
b. In a large mixing bowl, mix all dry ingredients.
c. Add melted butter and milk and mix thoroughly.
d. Roll out dough to approximately ¼ inch thickness. Cut into rounds.
e. Place a spoon of filling on each round. Fold dough to form half-moons and crimp the edges.
f. Place on cookie sheets and bake for 15-25 minutes, depending on size of the cookies. Cookies will be golden brown when done. While cookies are still hot, dip into syrup and place on rack to dry.
*VARIATION – Instead of the syrup, cookies can be rolled in powdered sugar. If you select this option, skip the syrup and allow cookies to cool completely after baking. Once cooled, roll the cookies in powdered sugar.