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Lebonese Recipes

Lebonese Avocado Salad Filling

Serving Size: 4

2 Large Avocado -- peeled and sliced
1/2 Cup Radishes -- sliced
1/2 Cup Celery -- diced
3 Medium Green Onion -- chopped
2 Tablespoons Olive Oil
2 Tablespoons Lemon Juice
Salt And Pepper -- to taste
2 Loaves Pita Bread -- halved

Combine vegetables. in a cup mix oil, lemon juice salt and pepper. Sprinkle over vegetables and toss lightly. stuff into pitas and serve.

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Cabbage Rolls

1 Head Cabbage
1 Cup Rice
1/4 Pound Ground Beef
3 Tablespoons Butter
1 Clove Garlic -- chopped
2 Teaspoons Salt
1/2 Teaspoon Pepper
1/2 Teaspoon Cinnamon
2 Tablespoons Lemon Juice
1 Can Tomato Paste

Core and parboil cabbage until limp cut leaves in half set oven to 400 combine all ingredients except cabage tomato paste and water place a heaping tablespoon of the filling in a leaf. fold. arrange in casserole dish. mix tomato paste wilh 1 cup of water and pour over rolls . add water until it just covers rolls cover bake for 60 minutes.

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Recipe Based on: Creative Food Processor Cooking
Serving Size: 5

2 Cans Chickpeas -- drained
2 Tablespoons Tahini
1 Medium Egg
1 Clove Garlic
3 Tablespoons Parsley -- fresh
1 Teaspoon Salt
1/2 Teaspoon Pepper
1/2 Teaspoon Turmeric
1/2 Teaspoon Cumin
1/2 Teaspoon Baking Powder
1 Tablespoon Olive Oil
Flour -- for coating
Olive Oil -- for frying
4 Pita Bread
Lettuce -- shredded
Feta Cheese -- crumbled
Tahini Dressing

Place all ingredients for falafel in processor bowl. Process with metal blade until smooth. Form into 1 inch balls. Coat with flour. Deep fry in vegetable oil at 365 degrees for 2 minutes. Remove with slotted spoon and drain on paper towels.

Falafel may also be prepared by forming into small patties and frying in a small amount of oil in a skillet. Add to pita and put remainging ingredients on top.

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Lebanese Green Bean Salad

Recipe Based on: Veggie Life magazine
Serving Size: 6

1 Pound Green Beans -- frozen or fresh
1 Small Red Onion -- chopped
2 Tablespoons Parsley -- chopped
3 Cloves Garlic
2 Tablespoons Lemon Juice
1 Teaspoon Olive Oil
Salt And Pepper -- to taste

Steam beans for 5 milnutes. add remailning ingredients, toss well. Either serve imeediatley, or chill for 2 hours.

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Lentils With Spinach And Lemon

Recipe Based on: Mediterranean Cooking - Paula Wolfert
Serving Size: 6

1/2 Pound Lentils
1 Large Onion -- sliced
1/4 Cup Olive Oil
3 Cloves Garlic -- finely chopped
1/4 Cup Cilantro -- chopped
10 Ounces Spinach -- chopped
2 Medium New Potatoes -- peeled and sliced
Salt And Pepper -- to taste
3 Lemons Lemon Juice

Place lentils in saucepan, cover with water and bring to a boil. Cook, covered for 20 minutes. Meanwhile brown onion in olive oil. Stir in garlic and cilantro. Add spinach and saute 6 minutes. Add potatoes, lentils and enough lentil cooking water to cover. Simmer 20 minutes or until thick and soupy. Stir in lemon juice and serve.

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Lebonese Poppy Seed Potatoes

Recipe Based on: Veggie Life Magazine
Serving Size: 6

3/4 Cup Poppy Seeds
6 Medium Red Potatoes -- cubed
1 Teaspoon Olive Oil
4 Red Chiles
1 Cup Vegetable Broth
1/2 Teaspoon Turmeric
1/4 Teaspoon Cayenne
Salt -- to taste

Grilnd popy seeds in spice grinder. Saute potatoes in oil until golden, about 10 minutes. Add chlies, seeds, and a1/4 cup stock, simmer 2 minutes. Add remainign ingredients, cook until most of water is absorbed, about 10 minutes.

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Other Recommended Cookbooks for Cooking

[Catalot Kitchen]