Lebanon (7.13.23)
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Recipes contributed by Lenny Unes and the Itoo Society.
Everyone Lenny knows in his Lebanese circles cooks a given dish differently, and no one from a recipe (and everyone's way is "right," though the next person might disagree!). That said, the recipes below will set you well on your way and can serve as guidelines to be adjusted to taste. Lenny demonstrated these dishes with the help of his cousin, Sandy, and daughter, Katie -- and their enthusiasm for making people feel at home and feeding them plenty of delicious food was evident! 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 2018. |
Hummus
A few hummus tips from Lenny's kitchen: smash garlic cloves with the flat side of a knife, and the skin will slide right off. Store your jar of tahini upside-down, to keep the solids from settling on the bottom and make it easier to stir. Additional olive oil blended into the hummus will give it a creamier texture. And you can add pretty much anything to hummus to obtain your desired flavors, such as roasted red peppers, other vegetables or legumes, spices, etc.
Ingredients
3-4 cloves of garlic
2-3 tablespoons tahini
4 tablespoons lemon juice
2 teaspoon salt
Cayenne or cumin to taste
3 (19-ounce) cans garbanzo beans, half the liquid reserved from 1 can
2 tablespoons olive oil
Directions
1. Add garlic, tahini, lemon juice, salt and cayenne or cumin to a food processor or blender. Process until creamy.
2. Add Garbanzo Beans and blend until smooth. Stop and taste occasionally. Add salt, lemon or garlic to your liking. Once the taste is to your liking, you may have to add reserved liquid or water until the desired texture is obtained.
3. Transfer mixture to bowl. Drizzle with olive oil and garnish with parsley, paprika and/or few saved, whole garbanzo beans.
Ingredients
3-4 cloves of garlic
2-3 tablespoons tahini
4 tablespoons lemon juice
2 teaspoon salt
Cayenne or cumin to taste
3 (19-ounce) cans garbanzo beans, half the liquid reserved from 1 can
2 tablespoons olive oil
Directions
1. Add garlic, tahini, lemon juice, salt and cayenne or cumin to a food processor or blender. Process until creamy.
2. Add Garbanzo Beans and blend until smooth. Stop and taste occasionally. Add salt, lemon or garlic to your liking. Once the taste is to your liking, you may have to add reserved liquid or water until the desired texture is obtained.
3. Transfer mixture to bowl. Drizzle with olive oil and garnish with parsley, paprika and/or few saved, whole garbanzo beans.
Tabouli Salad
This refreshing, healthy summer salad is a cinch -- but you might want to get a friend to help with all the chopping! (The finer you chop the ingredients, the better.) Like hummus, you can vary this recipe to include whatever ingredients you have on hand that would taste good to you. Lenny considers it a "clean-out-the-fridge" salad. You can also prep this ahead of time; if you do, Lenny suggests lining your bowl with paper towels to absorb some of the moisture from the vegetables, until you're ready to add the oil and lemon juice and mix it.
Ingredients
1/2 cup fine bulgur wheat (#1 wheat)
6 Tbsp lemon juice, divided
4 firm Roma tomatoes (2 large regular tomatoes), very finely chopped
1 large cucumber, very finely chopped
4 bunches parsley (Lenny prefers curly parsley, but you can use any kind), part of the stems removed, washed and well-dried, very finely chopped
12-15 fresh mint leaves, stems removed, washed, well-dried, very finely chopped (or 1-1/2 tablespoons dried mint)
4 green onions, white and green parts, very finely chopped
1 bell pepper (any color), very finely chopped
1 Tbsp salt
2 tsp black pepper
2 tsp granulated garlic or powder
3-4 Tbsp extra virgin olive oil (or vegetable oil)
Pita and/or Romaine lettuce leaves to serve, optional
Directions
1. Wash the bulgur wheat and soak it in water and 2 Tbsp of lemon juice for 10 minutes or until soft (you can also use straight lemon juice for this step). Drain very well (squeeze the bulgur wheat by hand to get rid of any excess water -- if you've used just lemon juice, reserve it to add back to the salad later as needed). Set aside.
2. Very finely chop the vegetables, herbs, and green onions as indicated above. Be sure to place the tomatoes in a colander to drain excess juice.
3. Place the chopped vegetables, herbs in a mixing bowl or dish. Add the bulgur and season with salt, pepper, and garlic. Mix gently (with your hands is best!).
4. Now add the lemon juice and olive oil and mix again.
5. Taste and season to taste.
6. For best results, cover the tabouli and refrigerate for 30 minutes. Transfer to a serving platter. If you like, serve the tabouli with a side of pita and romaine lettuce leaves, which act as wraps or “boats” for the tabouli.
Note: The finer you chop the vegetables, the better.
Ingredients
1/2 cup fine bulgur wheat (#1 wheat)
6 Tbsp lemon juice, divided
4 firm Roma tomatoes (2 large regular tomatoes), very finely chopped
1 large cucumber, very finely chopped
4 bunches parsley (Lenny prefers curly parsley, but you can use any kind), part of the stems removed, washed and well-dried, very finely chopped
12-15 fresh mint leaves, stems removed, washed, well-dried, very finely chopped (or 1-1/2 tablespoons dried mint)
4 green onions, white and green parts, very finely chopped
1 bell pepper (any color), very finely chopped
1 Tbsp salt
2 tsp black pepper
2 tsp granulated garlic or powder
3-4 Tbsp extra virgin olive oil (or vegetable oil)
Pita and/or Romaine lettuce leaves to serve, optional
Directions
1. Wash the bulgur wheat and soak it in water and 2 Tbsp of lemon juice for 10 minutes or until soft (you can also use straight lemon juice for this step). Drain very well (squeeze the bulgur wheat by hand to get rid of any excess water -- if you've used just lemon juice, reserve it to add back to the salad later as needed). Set aside.
2. Very finely chop the vegetables, herbs, and green onions as indicated above. Be sure to place the tomatoes in a colander to drain excess juice.
3. Place the chopped vegetables, herbs in a mixing bowl or dish. Add the bulgur and season with salt, pepper, and garlic. Mix gently (with your hands is best!).
4. Now add the lemon juice and olive oil and mix again.
5. Taste and season to taste.
6. For best results, cover the tabouli and refrigerate for 30 minutes. Transfer to a serving platter. If you like, serve the tabouli with a side of pita and romaine lettuce leaves, which act as wraps or “boats” for the tabouli.
Note: The finer you chop the vegetables, the better.
Kibbeh
Kibbeh meat is silkier than hamburger, and should be as fresh as can be, as it will hold its flavor and texture best. Use within a day, or freeze it. Lots of people in the Lebanese community enjoy raw kibbeh as a delicacy -- just make sure your meat is fresh (not frozen) and is from a trusted butcher (Lenny recommends Western Meats and Alwan). Also, be aware of the risks involved in eating raw or undercooked meat. To eat raw, put a bit on your plate, press a well into it, top with chopped raw onions, drizzle with olive oil, sprinkle with salt, and enjoy with pita.
Bulgur wheat comes in a variety of grades; #1 is a finer grade. You can get it in bulk at the Mediterranean Mart.
Finally -- why is everything in the Mediterranean world cut into diamond shapes? Who knows. But it looks pretty!
Ingredients
1-1/4 cup fine bulgur wheat (#1 wheat)
1 Tbsp salt
1 Tbsp cinnamon
1 Tbsp cumin
1/2 Tbsp allspice
3 Tbsp dried mint
1 large onion
3 lbs Kibbeh meat
1/2 cup ice water
Vegetable oil
Directions
1. Wash the bulgur wheat and soak it in water for 15-20 minutes or until soft. (It will double or triple in size.)
2. While wheat is soaking, combine salt, cinnamon, cumin, allspice, mint, and the onion to a food processor and blend until smooth.
3. Drain bulgur wheat very well (squeeze by hand to get rid of any excess water) and add to a large mixing bowl.
4. Add the meat, the blended spices and the ice water to the wheat and mix very well.
5. Taste and season to taste.
6. Heavily coat a 9x13 baking dish with vegetable oil, making sure to get the corners and sides.
7. Spread meat mixture into pan, patting it firm and evenly, about 3/4" thick.
8. Cut the meat into 2” diamonds.
9. Coat the top of the meat with a little bit more vegetable oil.
10. Bake at 425°F for 40-45 minutes. If the top is not browned, broil for a bit.
11. Remove pan from oven and let it sit for 5 minutes until all the liquids are re-absorbed.
12. Remove diamonds from the pan with a spatula and place on a serving plate.
Bulgur wheat comes in a variety of grades; #1 is a finer grade. You can get it in bulk at the Mediterranean Mart.
Finally -- why is everything in the Mediterranean world cut into diamond shapes? Who knows. But it looks pretty!
Ingredients
1-1/4 cup fine bulgur wheat (#1 wheat)
1 Tbsp salt
1 Tbsp cinnamon
1 Tbsp cumin
1/2 Tbsp allspice
3 Tbsp dried mint
1 large onion
3 lbs Kibbeh meat
1/2 cup ice water
Vegetable oil
Directions
1. Wash the bulgur wheat and soak it in water for 15-20 minutes or until soft. (It will double or triple in size.)
2. While wheat is soaking, combine salt, cinnamon, cumin, allspice, mint, and the onion to a food processor and blend until smooth.
3. Drain bulgur wheat very well (squeeze by hand to get rid of any excess water) and add to a large mixing bowl.
4. Add the meat, the blended spices and the ice water to the wheat and mix very well.
5. Taste and season to taste.
6. Heavily coat a 9x13 baking dish with vegetable oil, making sure to get the corners and sides.
7. Spread meat mixture into pan, patting it firm and evenly, about 3/4" thick.
8. Cut the meat into 2” diamonds.
9. Coat the top of the meat with a little bit more vegetable oil.
10. Bake at 425°F for 40-45 minutes. If the top is not browned, broil for a bit.
11. Remove pan from oven and let it sit for 5 minutes until all the liquids are re-absorbed.
12. Remove diamonds from the pan with a spatula and place on a serving plate.