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The Lebanese food is a celebration of life ; it is fresh, flavorful and has a class of its own. Salad
Tabbouleh
Ingredients :
85 grams (½ cup) burghul
2 bunches flat-leaf parsley
1 bunch fresh mint
3 green unions or 1 small union
1 large tomato
90 milliliters (6 tbs.) lemon juice
60 milliliters (4 tbs.) olive oil
salt
Preparation :
Leave the burghul in water for about 2 hours, then wash and squeeze out. Wash and chop the parsley, mint and green unions very fine. Dice the tomato. Combine all ingredients including burghul. Add salt to taste, lemon juice, olive oil and mix well. Serve in a bowl lined with lettuce leaves. This salad can be eaten with a fork, but the traditional way is to scoop up a bite of the mixture in a lettuce leaf.
Appetizer
Warak Enab (Stuffed Grape Leaves)
Ingredients :
500 g vine leaves fresh
1½ cup rice washed
1 cup parsley chopped
½ cup mint leaves chopped
4 small tomatoes chopped
4 spring onions chopped with their greens
½ cup olive oil
¾ cup lemon juice
2 potatoes sliced
salt & pepper to taste
Preparation :
Dip the vine leaves in boiling water for 1 minute, remove and put aside. If using the ones from the packet remove and wash a few times to get rid of the salt.
Combine the rice with the herbs, onions, tomatoes, lemon juice, oil, salt and pepper. Open the vine leaves on a board one at a time. Put 1 tsp of the mixture on each, fold in 2 sides then roll like a small cigar. Repeat till you finish all the leaves or the stuffing.
Arrange the sliced potatoes in the bottom of a saucepan, then put all the stuffed vine leaves on top, cover with water. Use a plate to fit inside the saucepan as a lid, to stop the vine leaves from opening. Cook on slow heat for 1 hour or till the leaves are well cooked. Serve cold.
Main Dish
Kafta (Grilled Kabab Fingers)
Ingredients :
2½ lbs finely ground lamb or beef
2 cups tightly packed washed and picked parsley
½ cup fresh mint leaves or 1 TBS dry mint leaves
1 large onion, cut up for food processor
1 tsp Bhar Helou or ¼ each ground cinnamon, cloves, nutmeg
1 tsp salt, more to taste
½ tsp ground black pepper, or to taste
Preparation :
In a food processor, chop onion extremely fine. Add parsley and mint and until you have a fine - not liquified - homogeneous mixture. Put the meat in a large mixing bowl, add all ingredients and spices to meat, combine and mix thoroughly with your hands.
This mixture is great on skewers over charcoal, as patties, or as the Lebanese dish Kafta bil sanniyeh (baked in the oven with potatoes and tomatoes).
Desert
Sfouf (Lebanese Cake)
Ingredients :
1½ cups semolina flour
½ cup all-purpose flour
1 teaspoon ground turmeric
1½ teaspoons baking powder
1 cup and 2 tablespoons white sugar
1 cup milk
½ cup vegetable oil
1 tablespoon pine nuts
Preparation :
Preheat oven to 350°F (175°C). Grease a 9 inch (22 cm) round baking pan. In a small bowl, mix semolina, flour, turmeric and baking powder. Set aside.
In a large bowl, stir milk and sugar until sugar is dissolved. Add flour mixture and oil and beat with an electric beater at medium speed for 5 minutes. This step is essential, do not use any shortcuts. Pour into a prepared 9 inch (22 cm) round pan. Sprinkle top with pine nuts. Bake at 350°F (175°C) for 25 to 35 minutes, or until wooden pick inserted in center comes out dry. .
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