Mohamad's
Lebanese Page
Mohamad's
Lebanese Page
Arabic
Food
Ingredients:
2 1/5 lbs. cucumbers 1 lb. 11 oz. laban 1 clove garlic 2 tbs. salt 1 fresh mint plant (about 20 leaves) or 2 tbs. dried mint, pulverized
Directions:
Peel cucumber and cut into thin round slices. Sprinkle over with salt and let sit in a strainer. If using fresh mint, remove leaves from plant and cut finely. Put the mint aside. Mash garlic with salt. Add it to the laban. Then add the cucumbers. Mix thoroughly. Serve in a shallow bowl and add fresh or dried mint as a garnish.
Ingredients:
2 1/5 lbs. lamb pure lean and completely free of all fat 8 1/2 oz. burghul (ground wheat) 4 oz. onions 2 1/2 tbs. salt 1 tsp. pepper
Directions:
Grind meat and onions coarsely in a food chopper. Then put this mixture into a "Cutter" and add salt and pepper. Blend in "Cutter" for about 10 minutes. As cutter turns, add small cubes of ice to be ground with the mixture. This helps give the meat more consistency. At the end of ten minutes start adding the burghul. Continue blending ten minutes longer after all burghul has been added. Put mixture into a bowl and garnish. Serve cold.
Ingredients:
1 lb. 1 1/2 oz. chickpeas, soaked 10 oz. tahini (sesame oil)7 oz. lemon juice (about 4 lemons)1 clove garlic mashed with salt 5 tbs. cold water (not quite 2 oz.)chopped parsley and paprika for garnish
Directions:
Mash garlic with salt until fine. Drain chickpeas from water and stir into the mashed garlic. Mix well. Pour the mixture into a food processor. When it is well mashed, add tahini. Gradually add lemon juice. Run the entire mixture through the food processor until desired consistency in reached. Garnish with chopped parsley and paprika.
Ingredients:
1/2 lb. pita bread toasted and broken into small pieces
2 1/5 lbs. chopped cucumbers
10 oz. onions finely chopped
2 lbs. tomatoes, cut into tiny pieces
6 oz. olive oil
8 1/2 oz. lemon juice
1 clove garlic mashed with salt
2 tbs. salt
Directions:
Toast and break bread into small pieces. Sprinkle cold water over it. Chop all the vegetables and add them to the bread. Mix well. Add mashed garlic, lemon juice and oil, and toss well.
Ingredients:
2 1/5 lbs. flour 1 pt. water 1 1/2 tbs. salt 1/2 oz. yeast (1 cake commercial American yeast) 1 lb. butter that has been melted and cooled 2 1/2 lbs. lean lamb, chopped fine 2 lbs. red onions, finely chopped 1 stick of butter to fry the chopped meat 4 oz. snobar (pine nuts) 2 tbs. salt for the meat 1 1/2 cups of vinegar or labni 1/2 tsp. pepper
Directions:
Sift flour, melt yeast in water and add salt. Pour the yeast mixture gradually on the flour kneading all the while. Allow dough to rest 3 hours. Melt butter and work it into the risen dough. Form dough into small balls.
Prepare filling: Fry chopped onions in butter until it is a golden brown. Add meat, spices and snobar and stir occasionally. After a few minutes add vinegar and let cook a little longer. Remove from heat and allow to cool.
Roll out balls of dough with one finger (in order to remain round). Put some of the filling on the flattened pieces of dough and arrange in a baking pan. Bake in hot oven for a few minutes. Serve hot with yogurt.
Ingredients:
1 lb. 10 oz. soaked foul 10 1/2 oz. soaked chickpeas 1 lb. red onions and green onions (all chopped together making 1 lb.) 4 bunches parsley 3 bunches green coriander 3 cloves garlic 1 pod hot green pepper 4 tbs. salt 1/2 tbs. white & black pepper 6 tbs. flour 1 pot frying oil
Directions:
Chop fine all the ingredients mentioned above by running them through a food chopper. Rub them with salt, pepper and flour and allow to rest for two hours. About a half hour before they are to bee served, make into small patties and fry in hot oil. Arrange on a platter when fried and garnish with chopped parsley.
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