tag:blogger.com,1999:blog-78209593239940422482024-03-16T14:53:06.375-04:00Food for the Lebanese Soul in All of UsThis site is for your culinary enjoyment when you are craving Lebanese food, like I do most of the time. Hope you enjoy the recipes. There are several pages of them. Feel free to comment.Jean Rivothttp://www.blogger.com/profile/08009306407809112303noreply@blogger.comBlogger16125tag:blogger.com,1999:blog-7820959323994042248.post-15060657722813391892014-01-21T10:10:00.000-05:002016-10-27T11:28:39.947-04:00Lentil Soup in Heaven<div class="separator" style="clear: both; text-align: center;">
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Yes, this is the lentil soup served in heaven. I played with this recipe, although the basis of it is certainly traditional. As I expand my ethnic food horizons, this recipe might fit many of them. However, yish hidnee, killee (eat ) this lentil soup and grow strong, get healthy, and it'll make you feel like a protein powerhouse!<br />
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Prep and cook time: 1 hour, 15 minutes. Very easy.<br />
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1 large white onion, diced<br />
1 package lentil beans uncooked, rinsed, any color that pleases your eyes<br />
1 large bunch of fresh spinach<br />
1 large bunch of kale, broken into two inch pieces or so<br />
2 medium carrots, sliced thin<br />
1/2 cup of Uncle Ben's long grain rice (and ONLY Uncle Ben's) just kidding... not really, but if you have some other rice on hand, go ahead and use it<br />
2 TBSP olive oil<br />
Salt to taste<br />
1 tsp. Ground Jamaican allspice<br />
6 cups of water<br />
(Optional: small diced lamb, beef or chicken) I don't use them because I like the vegetarian kind of soup like they would have in heaven....<br />
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In a large skillet that has a cover:<br />
Heat on medium, add oil, heat oil, add onions and let them sautee until they just start to turn brown on the edges. mmmm...<br />
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Add the lentils and stir, coating them with the onions and oil. Add the spices.<br />
Add the water.<br />
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Then add the carrots and let simmer on low heat, covered for 30 minutes. Check every 5 minutes or so, and stir. Hey, heaven soup takes coddling.<br />
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Add the spinach, kale and rice and let simmer another 30 minutes, partially covered.<br />
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Serve. And yes, those are the angels singing when you taste this.<br />
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<br />Jean Rivothttp://www.blogger.com/profile/08009306407809112303noreply@blogger.com2tag:blogger.com,1999:blog-7820959323994042248.post-15111937987261752212013-08-29T07:11:00.000-04:002016-10-27T11:29:03.126-04:00Loobie (Green Beans and Lamb in Tomato Sauce)<div class="separator" style="clear: both; text-align: center;">
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Loobie Louie, oh, no, baby! Loobie is mmmhmm, delicious from first bite to last. You may serve it over rice pilaf, or with stuffed eggplant or koosa, or just eat it alone. The lamb will be fall-off-the-bone tender, and the flavor will be one your mouth won't want to stop tasting.<br />
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1 lb fresh green beans<br />
1 clove garlic, chopped<br />
2 or three meaty lamb neck bones<br />
3 tbsp olive oil<br />
1 large can diced tomatoes<br />
1 large can crushed tomatoes<br />
1 diced onion<br />
salt<br />
Syrian pepper, or ground Jamaican allspice<br />
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Wash the green beans and snap off the stem end. Then snap them in half.<br />
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Put the olive oil in a pan on medium heat.<br />
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Salt the lamb bones on both sides. When oil is hot, add the lamb bones and brown on both sides.<br />
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Then add the onions and the chopped garlic.<br />
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Wait for onions to turn translucent, then add the green beans.<br />
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Add the diced tomatoes, the crushed tomatoes salt and pepper.<br />
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Stir all ingredients in the pan. Cover and cook on low heat for 2 hours, stirring occasionally.<br />
I love mine over rice pilaf. You will fight over the lamb meat, so get yours first, and then take more when no one is looking.Jean Rivothttp://www.blogger.com/profile/08009306407809112303noreply@blogger.com4tag:blogger.com,1999:blog-7820959323994042248.post-76664877979398689572013-08-23T17:40:00.000-04:002016-10-27T11:29:18.176-04:00Lubne bil Khyar (Yogurt and Cucumber Salad)<div class="separator" style="clear: both; text-align: center;">
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This is the most refreshing thing to eat on a hot summer's day. It'll cool you and it's good for you, too! Make sure you use fresh mint when making this. It'll delight your senses. Yes, if you must, you can use low fat yogurt, but it's best with whole milk yogurt.<br />
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32 oz container of plain yogurt<br />
1 large cucumber, cut into bite size pieces and seeded (just scoop those babies out with a spoon)<br />
1 large clove of garlic, minced. If you love garlic, make it two cloves.<br />
3 tablespoons of chopped fresh mint<br />
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That's it! Just combine all of the ingredients and you're done! Even if it's 100 degrees out, have a sweater handy when you eat this, because it will cool you right down to your bones.<br />
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<br />Jean Rivothttp://www.blogger.com/profile/08009306407809112303noreply@blogger.com0tag:blogger.com,1999:blog-7820959323994042248.post-59764670463351374772013-08-20T10:00:00.004-04:002020-08-29T13:20:32.598-04:00Izhjee (izh-jee) or The best Lebanese breakfast you will ever have<div class="separator" style="clear: both; text-align: center;">
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Izhjee has no known way of spelling in English. I just guessed at it. But don't worry about pronouncing it. It has a taste of its own and it's the best breakfast this side of Lebanon. If you read the koosa recipe, and it said to keep what you scoop out of the squash, this recipe is why. <br />
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Serves 2:<br />
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4 eggs<br />
insides of squash, mashed or chopped a bit or use a grater<br />
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1/4 cup flour<br />
2 tsp. baking soda<br />
salt<br />
Syrian pepper or ground Jamaican allspice<br />
1/4 cup scallions, chopped<br />
one big beautiful garden-fresh tomato, sliced<br />
butter for griddle<br />
Middle Eastern bread or Syrian bread or Arabic bread and if you can't find these, pita bread, but using pita is almost sacrilegious...just sayin'...<br />
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The insides of the squash will look similar to this:</div>
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Arabic or Syrian Bread:<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimxQI2H93wQgmEq9ivDitFlKUgWCYO55bpUsYsTBdgns1SQRrJ6dYUuTGaHt7vF-XNbR3mBNBdAsgsZxMtDnE3vLENW9MzcTiXgS7Un-4hsvqNLOkCmxgjFn_gA-EBGyUHtVh6oksI1H24/s1600/Pita-bread-POST.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="211" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimxQI2H93wQgmEq9ivDitFlKUgWCYO55bpUsYsTBdgns1SQRrJ6dYUuTGaHt7vF-XNbR3mBNBdAsgsZxMtDnE3vLENW9MzcTiXgS7Un-4hsvqNLOkCmxgjFn_gA-EBGyUHtVh6oksI1H24/s320/Pita-bread-POST.jpg" width="320" /></a></div>
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Pita Bread: ( see how thick it is?)</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjc4hli39_iaaVJpCIAaO6CnPfP_Xql2VRWFb8w_vpBX03N12j400pVpZi-6PufwgLKgBOc4lxoPj13ypWjAyRWOI8x_PS7G8614sCXny9vLqhhEl_WkQ27E5v61dTJdB9QiCRmtlftuArX/s1600/pita.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="204" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjc4hli39_iaaVJpCIAaO6CnPfP_Xql2VRWFb8w_vpBX03N12j400pVpZi-6PufwgLKgBOc4lxoPj13ypWjAyRWOI8x_PS7G8614sCXny9vLqhhEl_WkQ27E5v61dTJdB9QiCRmtlftuArX/s320/pita.jpg" width="320" /></a></div>
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Beat the eggs:<br />
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Chop and add the onion:<br />
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Add baking soda and flour:<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVeyHk1mxDO_IJ5-hrFJMfG5s4RuLC8za7upsi8oyAyhFKyZg9s6u9cZZgh6-6hpLsozp_dC5ll3DI2JpUJNhsYqwNpHSFYQLU-5yqHgW-ynZ8GpySh0vRb80VM3EqgMxl99iGxlWeA__x/s1600/photo+%252844%2529.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVeyHk1mxDO_IJ5-hrFJMfG5s4RuLC8za7upsi8oyAyhFKyZg9s6u9cZZgh6-6hpLsozp_dC5ll3DI2JpUJNhsYqwNpHSFYQLU-5yqHgW-ynZ8GpySh0vRb80VM3EqgMxl99iGxlWeA__x/s320/photo+%252844%2529.JPG" width="308" /></a></div>
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Add squash:</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZidDMMBFdAnzC1StLDbkN4Mfu1BlISxO6n7LC4cAn628zIQFWDILFoLP1u6nzBbtqHe3dJ1ZTI2_LKy05W3qW77XnsYUdLQgR05r_V24bT5jughBGLG-XSqQx0uooscsjMd-z4T9ZxQ3X/s1600/photo+(45).JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="169" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZidDMMBFdAnzC1StLDbkN4Mfu1BlISxO6n7LC4cAn628zIQFWDILFoLP1u6nzBbtqHe3dJ1ZTI2_LKy05W3qW77XnsYUdLQgR05r_V24bT5jughBGLG-XSqQx0uooscsjMd-z4T9ZxQ3X/s320/photo+(45).JPG" width="320" /></a></div>
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Mix it up!</div>
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It should look like this, pancake bater consistency:</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAyKcNpkvgDOOAkrBdki_9A86yAxsiT2EOzwIzSMk8D4W2TYJrXcxzpEGqMX-Y791Zk9kLF56XopwEXZeFErHZLXYhRJ4E7hzezTahsms_o5RvEnlKNcRdO7LkrFDStInmaMHqkFVI-e4L/s1600/photo+2+(1).JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="270" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAyKcNpkvgDOOAkrBdki_9A86yAxsiT2EOzwIzSMk8D4W2TYJrXcxzpEGqMX-Y791Zk9kLF56XopwEXZeFErHZLXYhRJ4E7hzezTahsms_o5RvEnlKNcRdO7LkrFDStInmaMHqkFVI-e4L/s320/photo+2+(1).JPG" width="320" /></a></div>
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Scoop pancake size portions onto a heated, buttered griddle. Cook about 1/12 to 2 minutes or until golden brown on the bottom, and flip, repeating the same.<br />
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Cut the Syrian bread into quarters. Put one of the izhjee's in. Top it with a fresh sliced tomato. Bring to your mouth and<i> believe</i>.<br />
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<br />Jean Rivothttp://www.blogger.com/profile/08009306407809112303noreply@blogger.com2tag:blogger.com,1999:blog-7820959323994042248.post-86732254781874289082013-08-19T08:19:00.000-04:002016-10-27T11:31:23.179-04:00Hummus beh Tahini ( Chickpea Dip with Tahini Sauce)Sometimes, all you need is love. Other times, all you need is hummus.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEid5UYBTTXMQXoBkeW68kESxp2TW4-ePDI9Y6VZ31vepJN4T9x1E0M7sCzJyJkMq7fISdUlnY29HQP5_dujA6ZnVwafcz5ZeZl0khSNkjiRoXeqZr5mgNZLzlDKpG_avaDyOorzP-06vNh8/s1600/Hummus+029.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEid5UYBTTXMQXoBkeW68kESxp2TW4-ePDI9Y6VZ31vepJN4T9x1E0M7sCzJyJkMq7fISdUlnY29HQP5_dujA6ZnVwafcz5ZeZl0khSNkjiRoXeqZr5mgNZLzlDKpG_avaDyOorzP-06vNh8/s400/Hummus+029.JPG" width="400" /></a><br />
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Hummus is known world-wide and is not only delicious, but a great source of protein. And it is hard to stop eating, filling, and just plain delicious. I have a secret in this recipe that makes it smoother than you have ever had. That is, if you like smooth. Some people don't and if you are one of those people, just skip that step.<br />
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2 1/2 cups canned chickpeas (also called garbanzo beans which is more fun to say), drained and rinsed<br />
1/3 cup freshly squeezed lemon<br />
1/4 cup tahini (which is made from sesame seeds)<br />
2 cloves of crushed garlic<br />
1 - 2 tbsp olive oil<br />
Syrian Pepper OR ground Jamaican allspice<br />
1 tsp. salt<br />
1/3 cup water<br />
garnish such as parsley or olive oil or paprika or all of these<br />
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First: the secret step. Skip this step if you don't like your hummus really smooth. Add the chickpeas to 6 cups of boiling water and boil until the outer shells falls off. They're clear, but you can still see them. Drain the chickpeas and toss the outer shells.<br />
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Place the chickpeas, lemon juice, tahini, garlic, salt, pepper, olive oil and water in your food processor or blender. If you are using a blender that has the blades at the bottom, add the liquid ingredients first. If you have a blender with two levels of blades, do whatever you want.<br />
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Blend until it become the consistency you like. I blend mine for at least a minute in a two blade level blender because I like it like that.<br />
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Add ins: You may have noticed in the food markets all kinds of hummus with add-ins, like roasted red pepper, pine nuts, etc. You can add these to your hummus at the end. Just cut anything big to small sizes, and mix into your hummus.<br />
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Scoop onto a dish, and make swirls in it to hold the olive oil you are going to garnish it with. Then drizzle some olive oil on. You may sprinkle lightly with paprika and top with some sprigs of parsley. Pretend to save some for someone else by putting it, covered, in the refrigerator.<br />
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<br />Jean Rivothttp://www.blogger.com/profile/08009306407809112303noreply@blogger.com0tag:blogger.com,1999:blog-7820959323994042248.post-38589230422384667762011-02-05T17:35:00.000-05:002014-05-16T08:34:35.782-04:00Individual Spinach Pies (Fatayah) Bet ya can't eat just one!<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEgm2tXcpIaekzG4d6oERbF6b5aLLLPtjA9YviAEmKaUmfK1R0KPkVtqGm89rVlv-vxeX95s7YNO5ZEomUGlRJXWNgVmZI2op0GGj9_F-WMnaelg4Gl2i7YenYrPkLBS6GjxEDRRdBWOTY/s1600/spinach+pie.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEgm2tXcpIaekzG4d6oERbF6b5aLLLPtjA9YviAEmKaUmfK1R0KPkVtqGm89rVlv-vxeX95s7YNO5ZEomUGlRJXWNgVmZI2op0GGj9_F-WMnaelg4Gl2i7YenYrPkLBS6GjxEDRRdBWOTY/s400/spinach+pie.jpg" height="300" width="400" /></a></div>
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If you love spinach, these little delectables will become one of your favorite foods as a snack or a main course!<br />
Use the same dough that is in the meat pie recipe.<br />
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Filling:<br />
6 cups fresh baby spinach (this will be about three cup after washing)<br />
1/2 cup chopped onion<br />
1/4 cup lemon juice <br />
olive oil<br />
salt<br />
Lebanese pepper (or a nice Jamaican allspice)<br />
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Dough:<br />
1 package dry yeast<br />
1 cup warm water<br />
1 tsp. sugar<br />
2 tbs. olive oil<br />
3 cups of flour<br />
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Combine yeast, water, and sugar. Let this sit for about 10 minutes. Add flour slowly, about a half cup at a time, until you have a nice dough consistency. Depending on the weather, believe it or not, you may have to add a teaspoon of water to get the consistency right. Separate into balls a little larger than golf balls. OK, there's the dough.<br />
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OR:<br />
1 bag of pizza dough, rolled out and cut into 4" circles<br />
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Put the spinach in a bowl and cover well with water and salt. Let this sit for about 1/2 hour. The leaves will wilt..they are supposed to.<br />
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Next, take the spinach leaves after they have soaked, and squeeze them out in a colander. Then squeeze them out again. And then again. OK you can stop squeezing now. The point is, you want all the excess moisture out.<br />
Mix the rest of the ingredients together then add to the spinach and mix well.<br />
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On 4 inch circles of dough, spoon about 2 tablespoons of spinach mixture into the middle. Fold up the edges and pinch them together to make a triangle. It starts like this:<br />
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Then fold in the third side. <br />
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Place these on a non stick baking sheet and bake for 25 minutes at 350 degrees. Spray with olive oil spray. If you don't hide these, you won't have a chance to have seconds. Trust me.Jean Rivothttp://www.blogger.com/profile/08009306407809112303noreply@blogger.com9tag:blogger.com,1999:blog-7820959323994042248.post-77453654118478466352011-02-04T17:47:00.002-05:002014-05-16T08:34:59.831-04:00Individual Meat Pies (Sfeeha)<div class="separator" style="clear: both; text-align: center;">
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These little lovers can be served as a meal or as appetizers. Versions of these can be found in many cultures, however we are going to make the Lebanese version of them. You may use pre-made dough or the kind that comes in the refrigerated tubes called dinner rolls. OR you can make your own dough. It is a bread dough if you are going to make your own. OK, OK..I will include the dough recipe.<br />
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Dough:<br />
1 package dry yeast<br />
1 cup warm water<br />
1 tsp. sugar<br />
2 tbs. olive oil<br />
3 cups of flour<br />
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Combine yeast, water, and sugar. Let this sit for about 10 minutes. Add flour slowly, about a half cup at a time, until you have a nice dough consistency. Depending on the weather, believe it or not, you may have to add a teaspoon of water to get the consistency right. Separate into balls a little larger than golf balls. OK, there's the dough. Set aside while you make the sfeeha.<br />
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Filling:<br />
<br />
1 pound ground lamb (yes, you can use ground beef instead)<br />
2 tomatoes, chopped small<br />
1 medium onion, chopped very fine (processor works well)<br />
1/4 cup pine nuts or sometimes called pignolia nuts <br />
1 tsp. Lebanese pepper (<i>if you can't find this, use ground Jamaican allspice)</i><br />
1 tbsp. Salt<br />
Olive oil spray<br />
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Combine all ingredients except olive oil spray and dough in a large bowl. Mix well with your hands until everything is blended evenly. Using a sautee pan on medium heat, cook until meat turns brown. This is the sfeeha mixture.<br />
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Roll the dough out flat on a floured cutting board. Put 2 tablespoons of sfeeha mixture in the middle of each one. Pinch in two sides to begin to make a triangle shape of dough around the meat. (Refer to the picture) Pinch edges together.<br />
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Place these on a non stick cookie sheet or grease a cookie sheet and place them on that. Spray with olive oil to make them look so pretty. Bake at 350 for 25 minutes. Watch them fly off the table!Jean Rivothttp://www.blogger.com/profile/08009306407809112303noreply@blogger.com5tag:blogger.com,1999:blog-7820959323994042248.post-9285428168185842292011-02-01T13:35:00.002-05:002018-04-27T12:48:25.407-04:00Lebanese Rolled Grape Leaves (Warak inib mishwee)<div class="separator" style="clear: both; text-align: center;">
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These are rolled grape leaves with ground lamb, and are very different from the Greek style of rolled grape leaves. They are served warm, not cold, although I eat them cold as well and are served with plain whole milk yogurt, (vanilla flavor is delicious with them, too). We used to pick our own grape leaves because you can only use the ones that grow in the wild.<br />
Do not ever, ever use the ones that grapes are grown from. Those are tough bad boys and they will taste horrible! If you don't want to pick them, most supermarkets now sell them packed into jars. There are about 50 in a jar, so I buy 7 for my family. Just kidding. But they would eat them if I did.<br />
If you buy them in jars, soak and rinse them very, very well in cold water several times to get the salt brine off of them.<br />
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50 grape leaves<br />
1 tsp. salt<br />
Juice of 3 lemons (save the lemon halves)<br />
1 cup Uncle Ben's Rice...uncooked or a long grain white rice<br />
1 pound ground lamb about 80% lean<br />
Lebanese pepper ( as you all know by now, you can use ground Jamaican allspice)<br />
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If you are using fresh grape leaves, soak them in hot water for about 15 minutes to make them soft. If you are using jarred, follow instructions above to prep them. Rinse and drain thoroughly, then snip the stems off. Or have the kids do it.<br />
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In the bottom of a large saucepan, place 3 or 4 grape leaves to cover the bottom of the pan. My mother recently began to use sliced potatoes in the bottom of the pan to line it, so you can do either one. You can also use lamb bones. Why do this step? So the bottom layer of leaves won't burn.<br />
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Mix together the lamb, rice, salt and pepper and mix with your clean hands until everything is evenly distributed.<br />
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Lay a leaf out flat on a board. Add an oblong piece of the lamb mixture, like in the picture. Then turn the sides of the leaf in over the filling.<br />
Turn the bottom up over the filling and tightly, but not too tightly, roll the leaf toward the top:<br />
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OK. Now, you want to leave the tip of the leaf at the bottom of the roll so it does not unwrap. That is how you place it in the pot or saucepan. With the tip of the leaf down. Don't roll them too loosely, they will unravel as they cook and you would have grape leaf and lamb stew. Line them up in the pan and alternate the direction of each layer.<br />
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Sprinkle with salt when you have all the leaves rolled and in the pan. Press an inverted dish over the top of them. Yes, make it on the heavier side. Helps keep them in place. Add water to cover dish. Add the lemon juice and the halves of lemons you squeezed. Cook these on medium-low heat for 35 minutes. Add more lemon juice, if desired. I desire this, but I absolutely love lemon juice.<br />
Place in a serving dish, add yogurt on the side, and watch them disappear! Personally, I could live on these and tabouleh for every meal for the rest of my life. And don't try to save any leftover for lunch the next day. They won't be there.Jean Rivothttp://www.blogger.com/profile/08009306407809112303noreply@blogger.com19tag:blogger.com,1999:blog-7820959323994042248.post-77198118269212547112011-02-01T13:04:00.000-05:002014-02-26T13:11:59.407-05:00Fahtoosh (Arabic Bread Salad) YUM!<div class="separator" style="clear: both; text-align: center;">
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Fatoosh is a delicious and refreshing salad made with fresh ingredients and uses toasted Arabic bread. Syrian or Arabic Bread is similar to pita bread, it's just much thinner. It is also unleavened. This bread is a staple in an Arabic home, using it for eating much of our food, instead of using utensils. There are kinds that are so thin, you can almost see through them and they are about 2 feet in diameter. So don't get your knickers in a twist when you see Arabic people using their hands to eat.<br />
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2 loaves Syrian bread<br />
1/2 bunch green onions<br />
1/2 bunch fresh parsley<br />
1 cucumber<br />
1 bunch fresh mint<br />
2 tbsp. fresh thyme<br />
1 tsp. salt<br />
1/2 teaspoon, yeah, you guessed it, ground Jamaican allspice unless you have Syrian pepper<br />
Juice of 3 lemons<br />
1/2 cup olive oil<br />
Kalamata olives<br />
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Pull the two sides of the Arabic bread apart. Toast them lightly under a broiler, but watch carefully! They toast very quickly!! Let it cool, then break or cut bread into bite-size pieces. Chop and cut all the vegetables into small pieces, too. Mix bread with salad in a bowl. (you can toast the bread lightly under the broiler if you watch it diligently because it will burn quickly if you don't. I do this because I like it that way.) Add salt, pepper, lemon juice, olive oil and mix well. Add olives and my guess is you will smack your lips and your eyes will light up and you will have discovered something you have longed for all your life!Jean Rivothttp://www.blogger.com/profile/08009306407809112303noreply@blogger.com0tag:blogger.com,1999:blog-7820959323994042248.post-73546454388078660022011-01-31T18:40:00.004-05:002014-02-26T13:12:33.412-05:00Koosa Mehshee (stuffed squash) Warm those bones!<div class="separator" style="clear: both; text-align: center;">
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My mother used to let my two sisters and I hollow out this squash. The kind of squash we used was only available through our family gardens. It is now available commercially. The squash is a greenish/yellow colored 6 - 8 inch squash. It is lovely and tender and what you scoop out from the inside can be used for a recipe for breakfast (called iszhee). The scoop is a long curved utensil...kind of "u" shaped with a pointy end. If you have one, use that, being careful not to poke through the closed end of the squash like I have done on so many occasions. If you don't have one, use a small spoon, being careful not to break through the skin of the squash.<br />
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This is a great dinner on a cold night when you just want to warm your bones.<br />
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Serves 6 - 8<br />
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1 dozen koosa squash<br />
1 can tomato puree<br />
2 cups water<br />
1 clove garlic, chopped<br />
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Stuffing:<br />
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1 cup Uncle Ben's long grain rice...(yes, only Uncle Ben's)<br />
1 1/2 lbs 80% lean ground lamb<br />
1/4 stick melted butter<br />
1/2 cup canned tomatoes<br />
Salt<br />
Lebanese or Syrian pepper (again, you can use ground Jamaican allspice)<br />
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Combine the stuffing ingredients.<br />
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Cut off the stem end of the squash, just below the stem. If the stem end is narrow, cut a little further down so you can get a utensil in there to scoop out the insides. Then gently scoop away. Try to scoop so that you leave about 1/4" of squash with skin intact.<br />
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Wash them with cold water and put aside to dry. Stuff the squash with the filling, leaving 1/2 inch opening unfilled to allow for the rice to swell. Place all of these tender little lovelies in a baking dish, preferably in a single layer. <br />
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Mix tomato puree and water. Add salt and pepper. Pour this over the squash. Cook at 350 degrees for 35 minutes and serve over rice pilaf. If your cold weather bones don't immediately warm up from this dish, have another one!<br />
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Jean Rivothttp://www.blogger.com/profile/08009306407809112303noreply@blogger.com7tag:blogger.com,1999:blog-7820959323994042248.post-19779514046583403802011-01-28T19:09:00.005-05:002014-05-16T08:36:06.559-04:00Secret Lebanese Salad DressingWhenever I make this salad dressing, my friends always want to know how to make it. It is traditional, but yummy. You will never, ever want to have any other dressing on your garden salad again, because this one makes you smack your lips and fight over who gets to finish the salad.<br />
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3 tbsp. fresh or dried mint <br />
2 tsp. crushed garlic<br />
2/3 cup olive oil<br />
Juice of 3 lemons or 1/2 cup lemon juice<br />
1/2 tsp. Salt<br />
1/4 tsp. Lebanese pepper ( you can use ground Jamaican allspice for the pepper)<br />
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Whisk all the ingredients briskly. Pour on your garden salad. Don't nibble because you will eat it all before anyone else can have any, and there are enough black eyes in the world already.Jean Rivothttp://www.blogger.com/profile/08009306407809112303noreply@blogger.com0tag:blogger.com,1999:blog-7820959323994042248.post-71743881254319254952011-01-28T18:30:00.001-05:002014-05-16T08:37:34.170-04:00Lamb Shish Kabobs (Laham Mishwee)<div class="separator" style="clear: both; text-align: center;">
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When I was younger, I knew all these recipes only by their Arabic names, in this case, Laham Mishwee. As we grew older, my cousin Susan would refer to the cute rolls of thighs on a baby as "laham mishwee" legs. I always thought of that as the perfect metaphor for those edible, kissable, quick to disappear appendages. Now you know how delicious "laham mishwee" is.<br />
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You can cook these on the grill in summer, or under the broiler in winter. <br />
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Serves 8 - 10: <br />
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3 lbs. boned, lean leg of lamb (try to get the American lamb)<br />
3 large onions, quartered<br />
1 cup of red wine<br />
2 tbsp. olive oil<br />
1 tbsp. dried mint<br />
4 red peppers, cut into 1 inch squares<br />
about 20 cherry tomatoes<br />
salt and pepper<br />
<br />
Cut the lamb into 1 inch squares. Make a marinade of the onions, wine, oil, salt, pepper, and mint. Using a large zip lock bag, put the marinade and lamb cubes into it (or them if they don't fit into 1 bag). Leave this in the refrigerator for at least 2 hours, or preferably overnight.<br />
Using metal skewers ( yes...you can use bamboo ones, just soak them so they won't burn), skewer the lamb, onions, peppers and tomatoes, alternating them as you wish. You can use two pieces of lamb, then an onion, pepper, tomato, or whatever you think looks nice. <br />
Cook for 10 minutes on the grill or in the broiler for medium rare, or longer for more well done. MMMMM, Baby!Jean Rivothttp://www.blogger.com/profile/08009306407809112303noreply@blogger.com2tag:blogger.com,1999:blog-7820959323994042248.post-41125321771350911822011-01-26T13:40:00.010-05:002014-05-16T08:38:26.303-04:00Baked Kibbee (everyone's favorite!)<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcYYBS1oKzSnhlj1PpkKlrkypi4m3mtj7LKRh922yr9tB6xIlqbiclTUUiBdcK8P7tAmyeDMQuSdPGGGob59IXCtKuUS-9Y4IxeFtqPM_4dd_Uf9rQkDOyP8nATXHTlPGTCvMOq8bdHb0A/s1600/baked+kibbee+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcYYBS1oKzSnhlj1PpkKlrkypi4m3mtj7LKRh922yr9tB6xIlqbiclTUUiBdcK8P7tAmyeDMQuSdPGGGob59IXCtKuUS-9Y4IxeFtqPM_4dd_Uf9rQkDOyP8nATXHTlPGTCvMOq8bdHb0A/s400/baked+kibbee+2.jpg" height="300" width="400" /></a></div>
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This is kind of a two step process. One is for the filling, one is for the layers. It'll make more sense as you follow it. This one can be difficult to understand, but if you have patience, you will do fine.<br />
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Serves 6<br />
<br />
2 pounds coarsely ground lamb (make sure it is not too lean! maybe 80%)<br />
1 cup bulghur wheat<br />
1 large onion finely chopped <br />
1/2 cup pine nuts<br />
1 stick of butter<br />
2 tbsp olive oil <br />
salt<br />
Lebanese pepper (ground Jamaican allspice is good)<br />
water<br />
<br />
Soak the wheat in 2 cups of water and let it sit for 30 minutes. This will make it swell and be softer. Do not ever, ever skip this step because if you eat it without soaking it, it will swell in your stomach and talk about feeling full! You would feel like you grew a watermelon in your belly!<br />
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Step 1:<br />
Pour about 2 tbsp. olive oil in a saute pan. Add the chopped onions and when they are translucent, add the pine nuts and saute until both are golden brown. Add 1/2 pound of the ground lamb, salt and 1 tsp. pepper, and cook until lamb is browned.<br />
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Step 2:<br />
Drain and press the water out of the bulghur. Put in a large bowl. Add the rest of the raw lamb, the wheat, 1 tsp. salt and 1 tsp. pepper. Press half of the mixture into a rectangular baking pan. Cover evenly with the cooked mixture. Place the rest of the raw lamb evenly onto the the top, covering the cooked mixture. Using a sharp knife, cut diagonally through the mixture in both directions so the cuts leave 2 inch diamond shapes. Cut the butter into small slices and place on top of the kibbee.<br />
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Bake at 350 degrees for 45 minutes. Serve with yogurt and don't eat too much!<br />
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The filling should look similar to this:<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhpf_2utZAkQsiH7TWI4QZAdxtaX538SFUNlg9T3kFsBBvjDJQXzMFvY1q12GxR8cjJm5XrM_FlSmgZUStSlFzTAc9eJl_JlmJFT3Mf3QPsS_miaK-VqC1FrObYdnXVaj_dPvMXmHEB_-A/s1600/kibbee+filling.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhpf_2utZAkQsiH7TWI4QZAdxtaX538SFUNlg9T3kFsBBvjDJQXzMFvY1q12GxR8cjJm5XrM_FlSmgZUStSlFzTAc9eJl_JlmJFT3Mf3QPsS_miaK-VqC1FrObYdnXVaj_dPvMXmHEB_-A/s1600/kibbee+filling.JPG" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">filling</td></tr>
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The next picture shows how the filling is in the middle and you are adding the top layer, which is not complete in the picture. You can do it!<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZLk9Vtpan-JQbqDpwkYnobgHOh6TvzSzsQV1Y8rAX7xr-QQ1tVOsTzWo055CutDb8-NgoZHaWq2nV7v8OruEQenO24hYv-I-_SwoA8mX74Wdv4q5CMOzh1jlTLPS1z0qBzBw-AHF7XEsf/s1600/layer+kibbee.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZLk9Vtpan-JQbqDpwkYnobgHOh6TvzSzsQV1Y8rAX7xr-QQ1tVOsTzWo055CutDb8-NgoZHaWq2nV7v8OruEQenO24hYv-I-_SwoA8mX74Wdv4q5CMOzh1jlTLPS1z0qBzBw-AHF7XEsf/s320/layer+kibbee.jpg" height="231" width="320" /> </a><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmt57zNWWFDa7DwYgiXA1EwgOlPg8x7Lceu9E0Gv6X1VE0GS1R6loDdEYj_SzUABncLzBtmYYca6FDL25DGqWjCh3BTP0qx1D27AMsBXbyLil-9NkbBwk0nRXbWhSnRVJRK-lNSf6UqIZO/s1600/kibbee+cooked.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmt57zNWWFDa7DwYgiXA1EwgOlPg8x7Lceu9E0Gv6X1VE0GS1R6loDdEYj_SzUABncLzBtmYYca6FDL25DGqWjCh3BTP0qx1D27AMsBXbyLil-9NkbBwk0nRXbWhSnRVJRK-lNSf6UqIZO/s320/kibbee+cooked.jpg" height="242" width="320" /></a></div>
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Jean Rivothttp://www.blogger.com/profile/08009306407809112303noreply@blogger.com1tag:blogger.com,1999:blog-7820959323994042248.post-45145095540374755962011-01-25T21:29:00.002-05:002019-02-19T16:31:25.765-05:00Lebanese Tabouleh ( I could eat this everyday!)<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0FS42zfJ7p3V8iQcyQfFxfGEer415AMJZi9QvhVm2xfEefSMRZC9ZQsfCWLqNoj3Cq2hopjB7hQg3XhbadNlkeFJmZ-VKICN2RrJA90mj5iAmZsg_VgmZ4XqHE4GgiALbSO-hbLJQUuse/s1600/tabouleh.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0FS42zfJ7p3V8iQcyQfFxfGEer415AMJZi9QvhVm2xfEefSMRZC9ZQsfCWLqNoj3Cq2hopjB7hQg3XhbadNlkeFJmZ-VKICN2RrJA90mj5iAmZsg_VgmZ4XqHE4GgiALbSO-hbLJQUuse/s400/tabouleh.jpg" width="400" /></a></div>
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Tabouleh must have been the salad of the gods. It has a flavor you can't get enough of, and is amazingly good for you, too. Bulgur wheat is available almost everywhere now and you want to buy the finest ground bulgur you can get.<br />
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The authentic way to eat this is with leaves of lettuce (such as Boston lettuce) instead of with utensils. As some of my friends say, "you'll want to smack yo mama" when you eat this. I wouldn't. My mama is stronger than I am.<br />
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<br />
3 very large bunches of fresh parsley, washed and drained<br />
1 bunch fresh mint, washed and drained <br />
2 scallions<br />
1 cup finely ground bulgur wheat<br />
4 large tomatoes <br />
4 fresh lemons<br />
Olive oil<br />
Salt<br />
Pepper (Lebanese pepper if you have it)<br />
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Put the bulghur wheat in a bowl of cold water and let it soak for 30 minutes. It will absorb the water and swell and become softer. Do this because you don't want it to swell once you have eaten it and your belly will blow up like a puffer fish.<br />
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Cut the stems from the parsley and pull the leaves of mint off the stems. Put the parsley and mint in a food processor and process until finely chopped. Finely chop the scallions and tomatoes. If you would like, you can scoop the seeds out of the tomatoes, so they are more meaty. I like Roma tomatoes because they are less seedy and watery, but in summer home grown are the best! <br />
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Drain the bulghur wheat and press the extra water out it. Mix the parsley, scallions, tomatoes, and wheat together in a large bowl.<br />
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Now the magic: Squeeze the lemons onto the mixture (watch those seeds!) Add the olive oil. How come I am not saying how much? Because some people like their tabouleh drier than others. So add a little at a time until it gets to the consistency you like. Salt and pepper to taste.<br />
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The authentic way to eat this is with leaves of lettuce (such as Boston lettuce) instead of with utensils.Jean Rivothttp://www.blogger.com/profile/08009306407809112303noreply@blogger.com0tag:blogger.com,1999:blog-7820959323994042248.post-81608339783361621012011-01-25T18:06:00.001-05:002019-02-21T07:20:48.321-05:00Lebanese Rice Pilaf<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7ltXxpLXYX0INyFsq6dtGU0rSMf4J7JaS3wON2jS4agaUEte20-zOUZnttPUtkJz8drz5EOCmLo7QyIxgiLcvDzfb_t1HGnfjjZ_hnnDCk-tkNeaGenD_IextiS0SIsyuzPNUn95V11ky/s1600/rice+pilaf.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7ltXxpLXYX0INyFsq6dtGU0rSMf4J7JaS3wON2jS4agaUEte20-zOUZnttPUtkJz8drz5EOCmLo7QyIxgiLcvDzfb_t1HGnfjjZ_hnnDCk-tkNeaGenD_IextiS0SIsyuzPNUn95V11ky/s400/rice+pilaf.JPG" width="400" /></a></div>
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<span style="font-size: small;">Once you eat this rice pilaf, it will be hard to eat rice any other way. I promise.</span><br />
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2 cups Uncle Ben's Rice (and ONLY Uncle Ben's)<br />
4 cups of chicken broth<br />
1/4 cup of orzo OR 1/4 cup of <i>thin</i> egg noodles<br />
1/2 stick of butter.<br />
salt<br />
(Optional: a healthy sprinkling of ground cinnamon)<br />
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Okay, are you ready for this? Simple: Melt half the butter in a saucepan that has a cover over medium low heat. If you have an enameled cast iron one, well, even better.<br />
Add the orzo or noodles to the pan and stir them in the butter until they are golden brown. Yes, this takes a few minutes. Don't leave them to sit there, because they may brown quickly on one side and the butter could burn and then you have to start over. So stir them. Listen to some Lebanese music by Fairuz if you want to pass the time in a pleasant way.<br />
When they have gotten to a dark golden brown, add the rice and just the rice and remove from heat. Stir the rice in to cover every one of those long grain beauties with the butter. This keeps the rice from being sticky.<br />
Add the broth, and the salt. Cover and cook on medium heat for about 30 minutes or until the rice is tender. Fluff and serve with any main dish, especially stuffed eggplant and kibbee. Watch it disappear.<br />
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Another way to sweeten the rice is to saute chopped onions in the butter, remove them, then go back to adding butter, brown the orzo and then before you add the rice, add the onions back in.<br />
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If you love cinnamon, you can add a nice healthy dash of it when you add the water.Jean Rivothttp://www.blogger.com/profile/08009306407809112303noreply@blogger.com1tag:blogger.com,1999:blog-7820959323994042248.post-75383828072099476762011-01-25T17:10:00.002-05:002014-05-16T08:40:39.350-04:00Stuffed Eggplant (Baitinjan bil Saneeyee)<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvGJddLU9jP292XujstYCyNX7fDoKIf0LrywdWbBxAIRc8FF0qgyd1RoMQUwsEkktceab6CAaq8F0JrTRNy7Gc5aCUTtx0ScIBz-x_xt9G4w-6w8mLsuD7sy8W2orKkQWYDX9CTLjgL2Rg/s1600/eggplant.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvGJddLU9jP292XujstYCyNX7fDoKIf0LrywdWbBxAIRc8FF0qgyd1RoMQUwsEkktceab6CAaq8F0JrTRNy7Gc5aCUTtx0ScIBz-x_xt9G4w-6w8mLsuD7sy8W2orKkQWYDX9CTLjgL2Rg/s400/eggplant.jpg" height="300" width="400" /></a></div>
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Just thinking about this makes me crave it! My mother and grandmothers could make this blindfolded and when we smelled it filling the house, we were instantly impatient for dinner!<br />
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Hint: Pick eggplants that are dark, full and not bruised. They should feel firm to the touch.<br />
Also, try to get American raised lamb, not the Australian kind, but if Australian is all you can find, <span style="font-style: italic;">then so be it</span>.<br />
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Serves 8:<br />
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2 Large Eggplants<br />
1 pound coarsely ground lamb or beef<br />
1 large can fine diced tomatoes, yes the really big can<br />
1/4 cup pine nuts<br />
1 large onion, chopped<br />
salt<br />
pepper (or better yet, ground Jamaican allspice which tastes similar to Lebanese pepper)<br />
olive oil<br />
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Wash eggplants. Cut off stems. Cut them lengthwise in half and then lengthwise in half again. Now, put the skin side down on your cutting board and make a slit with your knife on the peak of the cut on the meat side of the lovely vegetable. The slit should go almost the length of the eggplant and should not go as deep as to cut through the skin.<br />
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Get your salt and sprinkle those babies, line them up in a foil lined pan and cook at 350 degrees for about half an hour. This gets the extra moisture out of them and gives them a little smokey flavor. They will soften and sag a bit while they are in the oven.<br />
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While they are baking, use a large saute pan and drizzle with some olive oil, maybe a couple of tablespoons. Dice the onion and saute in the oil. When they get soft and translucent, add the pine nuts. Make sure you do not leave the kitchen while doing this because the aroma will draw everyone else to come and try to sneak a taste. When the onions and pine nuts are a light golden brown, put in the lamb or beef and mix together, add salt and pepper to taste, sauteing until the lamb is cooked.<br />
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Now here comes the good part. After you take the eggplant out of the oven, let it cool enough not to burn your little fingers. Open the slits, which will be easy to do since the eggplant has softened. Put them in a deep baking dish. Take the lamb mixture and scoop it from the pan and stuff those beautiful little darlings from end to end.<br />
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Then take the tomatoes and pour them into a bowl. Add about a teaspoon of salt and about 1/4 teaspoon of pepper and a couple tablespoons of olive oil. Pour this over each one of the stuffed eggplants.<br />
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Bake these luscious marvels for 40 minutes at 350.<br />
Serve over rice pilaf. Heaven can wait.Jean Rivothttp://www.blogger.com/profile/08009306407809112303noreply@blogger.com2