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.


horizontal line

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.


horizontal line

Falafel

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.


horizontal line

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.


horizontal line

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.


horizontal line

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.


horizontal line


Other Recommended Cookbooks for Cooking

[Catalot Kitchen]