Lebanese Food Recipes

Find great Lebanese Recipes @ 123easyaspie.com.

Q: Lebanese Recipes?
Does anyone have any recipes for traditional Lebanese food?

A: try these
http://www.habeeb.com/Lebanese-food/Lebanese-recipes.12.html
http://www.travel-to-lebanon.com/cuisine/recettes-libanaises/taboule-libanais.html
http://www.cookadvice.com/recipes/by_cuisine/lebanese-all.htm
http://www.lebanon2000.com/newpage41.htm
hope it helps !

Q: Can you share your homestyle Lebanese recipes with me?
After Lebanese/Arabic homestyle recipes that you or your mums have, if you have some in word docs can you email them to me? Dont want links from the net.

A: Lubi (Green beans and tomatoes)

1 lb. beef or lamb cut into 1/2 inch cubes
3 Tbsp. Olive oil
1 lg. onion – chop fine
1 can white kidney beans
2 lb. green beans – fresh or frozen
1 can tomatoes – mashed
1/4 cup tomato paste
1/4 tsp. cinnamon
1 1/2 tsp. salt (or to taste)
1/2 – tsp. pepper (or to taste)
1 1/2 cups water (or more if too dry)

Method

1. Cut or break green beans into @ 2 inch lengths.
2. In pot saute meat in oil until meat is browned. Add chopped onion and saute 2-3 minutes. Add beans, stir well. Add water, cover and cook @ 1 hr.
3. Add tomatoes, tomato paste, salt, pepper and cinnamon. Cook @ 15 minutes.
Serve upon a bed or lebanese style rice.
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Sheik El Mahshi (Eggplant Casserole)

1/2 cup pine nuts
1/2 cup butter
1 lb ground beef or lamb
1/2 tsp. pepper
1/2 tsp. cinnamon
1 tsp. salt (or to taste)
1 lg. chopped onion

3 lg. eggplants
4 Tbsp. butter
3 cups tomato sauce
2 Tbsp. dry mint
water

METHOD
1.Peel eggplants, cut stems off. Slice into 1/2 – 3/4 inch circles and set on cookie sheets. Sprinkle salt all over to “sweat them.” This softens them. Set aside while you prepare the filling.
2. Sauté pine nuts with 2 Tbsp. butter until golden. Add meat, salt, pepper and cinnamon, stir well. Add onion and saute until onions are limp and meat is brown.
3.Squeeze water out of eggplant slices’ and place in frying pan with 4 Tbsp. butter, browning them. Remove and place a layer on bottom of 11″X15″ baking pan.
4.Spread meat mixture over eggplant slices. Place remaining eggplant slices on top of meat.
5.Pour tomato sauce over all, adding water to just below top of eggplant.
6.Sprinkle mint over top. Cover and bake 1 hour at 350 F.
7.Serve from pan or gently remove with a lifter onto a platter.
8.Serve on top of Lebanese Rice.
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Lebanese Rice

1/2 cup vermicelli (Broken up into 1-2 inch pieces or soup noodles)
1/4 cup butter
(Rendered: Heat and pour off impurities)
1 1/2 cup rice – short grain is best (soak in hot water 1 hr – drain)
1 1/2 tsp. salt (or to taste)
2 1/2 cups water

Method
Brown vermicelli in butter in pan. Add drained rice. Stir over medium heat 1 minute. Stir in salt and water. Turn to high and bring to a boil. Turn heat down to a simmer. Cover and cook for 20 minutes or until rice is tender.

Q: Anyone know of any really good lebanese recipes?
Just curious to try different recipes. I have a few friends that are Lebanese and it would be great if i made something really good.

A: Here are a few recipes for you to consider. Enjoy!

Riz a Djej – Lebanese Chicken and Rice

Ingredients:
3 tablespoons olive oil
4 boneless, skinless chicken breasts
4 ounces diced onion
12 ounces ground beef or ground lamb
1 tablespoon minced garlic
2 teaspoons ground cinnamon
1 teaspoon ground allspice
1/4 teaspoon ground cayenne pepper
3/4 teaspoon salt
1-1/2 cups long grain rice
3 cups hot chicken stock, lamb stock or water
2 tablespoons minced parsley

Method:
Heat the olive oil over high heat in a heavy bottomed pan (pref-erably cast-iron).
Sauté the chicken breasts on both sides until they are golden brown.
Remove the chicken breasts from the pan and set aside.
Add the onion and ground beef or ground lamb to the same hot pan.
Cook until the onions and meat is beginning to brown, then add the garlic and cook another minute or two. Add the cinnamon, allspice, cayenne pepper and salt; sauté two minutes while stirring.
Stir in the rice making sure that it is fully incorporated with the oil and spices, place the chicken breasts in the rice.
Pour in the stock or water and cover with a tight fitting lid or aluminum foil. Bake in a 375 oven for 20 minutes.
Remove the pan from the oven and sprinkle with minced parsley.

—————————————————————

Lebanese Rice – Rice, the Lebanese way.

Ingredients:
1/2 cup vermicelli (broken up into 1-2 inch pieces or soup noodles)
1/4 cup butter (rendered – heat – pour off impurities)
1 and 1/2 cup rice – short grain is best (soak in hot water 1 hr. – drain)
1 and 1/2 tsp. salt (or to taste)
2 and 1/2 cups water

Method:
Brown vermicelli in butter in pan. Add drained rice. Stir over medium heat 1 minute. Stir in salt and water. Turn to high and bring to a boil. Turn heat down to a simmer. Cover and cook for 20 minutes or until rice is tender.

Wonderful served with Lubyee, Mehshi or any stew.

———————————————————————-

Kibbit il Batatta – Mashed Potatoes With Meat

Ingredients:
4 large Potatoes, boiled
2 tb Butter
1/2 c Milk
1 ts Salt
Stuffing:
1 Onion, chopped
1/2 lb Lamb meat
1/4 c Pine nuts
1 small Can mushrooms, chopped
1 ts Salt
1 ts Allspice
Topping:
2 tb Butter, cut in small pieces
Bread crumbs

Method:
Mash potatoes with butter, salt, and milk.
Prepare filling. Fry meat with seasonings.
Add onions. Add pine nuts and mushrooms. Fry well.
Spread 1/2 of potato mixture in bottom of greased pan. Spread filling over.
Cover with remaining potatoes.
Dot with butter. Sprinkle with bread crumbs.
Bake at 250 degrees for 25 minutes.
Cut in squares to serve.

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Moghrabieh – Great Meal

Ingredients:
Dried Moghrabieh
1/2 bag (Buy from a Middle Eastern store)
1 wholeChicken, with skin, cut up,washed, (can use any combination parts)
10 whole small onions
1 cup, finely chopped butter
3/4 cup, separated cinnamon,
2 teaspoon black pepper
1 teaspoon white pepper
1 teaspoon salt
1 teaspoon chic peas
20 ounce can (drained)

Method:
In a very large skillet brown the onions in the butter over medium heat.
Use a slotted spoon to remove the onions from the skillet and set aside.
In the same skillet add the chopped onion and chicken pieces, sauté until onion is tender and the chicken is golden.
Add pepper, white pepper, cinnamon and salt, sauté a few minutes more.
Cover the chicken with water and simmer until done, chicken should fall easily off of the bone, using tongs remove chicken from the skillet.
Carefully remove the chicken from the bone, set aside and cover to keep warm.
Add chic peas and whole onions to the broth in the skillet and simmer.
Meanwhile, in a separate large sauce pan melt 1/4 cup of butter and fry Moghrabieh in the butter until it begins to take on color.
Remove the whole onions from the chicken stock(reserve and keep warm).
Pour the stock over the Moghrabieh, cook on medium low heat until done, adding water as needed approximately 30 minutes.
Best way to eat: Arrange Moghrabieh in an oblong serving dish. Arrange the chicken pieces on top .
Surround with small whole onions.

Enjoy
6 Servings

Note: You can buy the dried Moghrabieh ingredient from a Middle Eastern store. Dried Moghrabieh looks almost like Bulgur (Burghul) wheat, except the pellets are bigger and the taste is different.

Q: What are some good Lebanese recipes?
I’ve never made Lebanese food before, but I love it and would really like to try to. If anyone has any recipes that aren’t to difficult, I’d really appricate it. Thanks a bunch!

A: You know – a lot of Lebanese recipes are simple and use simple ingredients, but are time-consuming to prepare, like Stuffed Grape Leaves. But there are some simple stews using lamb that are tasty, and Tabooli salad isn’t too hard to make.

You should look at this site and see what you might want to try first.

http://www.lebaneserecipes.com/Lebanese.htm

Check out Loubia – a simple but tasty green bean dish.

Q: Does anyone know any good, authentic Lebanese recipes?
Tabouli is probably the easiest, so I’ll take a recipe for that, but also anything more ‘involved’ would be welcomed!
Many thanks all!

A: KOOSA (STUFFED SQUASH) LEBANESE DISH

1 doz. Koosa
1 c. rice
1 sm. can tomato sauce
1 (16 oz.) can tomatoes
Cinnamon
Pepper & allspice to taste
1 1/2 lbs. ground lamb
1 tsp. salt
Water

Cut stems and scoop out seeds of squash and wash.
STUFFING: Mix rice, lamb and all spices together. Stuff squash with mixture, do not pack tightly. Arrange in pan. Add tomatoes, tomato sauce, salt and pepper over squash. Add enough water to cover, bring to a boil; then reduce to medium-low and cook for 25 minutes. Same stuffing may be used for green peppers and small eggplants.

CHICKEN STUFFING-HASHWEY (LEBANESE)

Approximately 4 c. ground lamb
1 1/2 cubes butter
2 1/2 c. rice
2 tsp. salt
1 1/2 tsp. cinnamon
1/8 tsp. black pepper
5 c. chicken broth
Chicken pieces
Slivered almonds

Brown lamb with butter. Stir in rice. (The rice absorbs the liquid). Add spices and chicken broth. Cook with lid on for 20 minutes or more. Add chicken pieces and slivered almonds.

Q: Is there a difference between regular yogurt and Lebanese recipes that calls for Yogurt?
Is there a specific yogurt you use or do you just use good ole’ Dannon??

A: i am a chef you can use most yogurts but make sure its a natural yogurt as some yogurts are a bit sweet or with a lot of medderteranian recipes a greek style yogurt or goats or sheeps milk yogurt i am in australia so i dont know if you can get these products in the states but try a health food store for a natural product.

Q: syrian/ lebanese recipes with chicken?
Does anyone have a middle eastern chicken recipe they’d like to share? Preferably something with on hand ingredients that are in most every kitchen?I’d like to try and make something different for my husband tonight! thank you!!

A: Lebanese Chicken Recipe

Ingredients:
3/4 cup lemon juice
8 lg. garlic cloves, minced
2 T. fresh thyme, minced or 2 t. dried thyme
1 T. paprika
1 1/2 t. ground Cumin
3/4 t.cayenne pepper
2 chickens (3 lbs. ea.)Split lengthwise, backbones removed and discarded
Lemon wedges to garnish

Directions:
Whisk lemon juice, minced garlic, thyme, paprika, cumin, and cayenne pepper in a small bowl. Place chicken in 13×9x2-inch glass baking dish. Pour marinade over;turn chicken to coat. Cover and refrigerate at least 6 hours or overnight, turning ocassionally.
Preheat oven to 425*F. Transfer chicken and marinade to large roasting pan. Season chicken with salt and pepper. Bake until chicken is golden brown and cooked through, basting ocassionally with pan juices, about 50 min. Transfer chicken to plates. Garnish with lemon wedges. Pass pan juices separately.

Q: Lebanese recipes wanted?
I have come to ADORE Lebanese food, but I have a difficult time finding any good sites for EASY (beginner) recipes. Does anyone know of any or have any good sites? Sites or recipes are much appreciated, thank you!

A: Title: Baked Kibbee
Categories: Lebanese, Beef, Lamb
Yield: 5 servings

2 lb Raw kibbee
1 lb Meat filling
1/2 c Onion
1/4 c Pine nuts
1 pn Cinnamon
4 tb Olive oli

Pour 2 T. olive oil in bottom of 9×13 in pan. Divide
raw kibbee in half and press half into pan. Cover
with meat filling and press other half of kibbee on
top. Spread remaining olive oil on top. Bake until
deep brown at 375 degrees. Meat filling: Coarse grind
1lb. beef or lamb ( I prefer Lamb for filling) Brown
pine nuts in butter and add onions until translucent.
Brown meat with pinch of cinnamon. Combine with pine
nuts and onions Serve with plain yogurt. Things I
forget to tell you: Just before kibbee is ready to go
into oven, score the top layer (about 1/2 inch deep)
into 2 inch squares.
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LEBANESE STUFFED GRAPE LEAVES

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Appetizers

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 c Uncooked rice NOT instant
2 ts Salt
1 t Pepper
3/4 ts Allspice
3/4 ts Cinnamon
2 tb Melted butter
2 lb Lean ground lamb
100 Grape leaves
1 Sliced fresh lemon

Put the rice in a colander and rinse 3 times with cold
water. Combine the salt, pepper, allspice and cinnamon
and sprinkle over rice, stirring to mix well. Add
butter and lamb to rice and mix well. Place grape
leaves in a large bowl and cover with boiling water to
soften. Remove and drain in colander. Cool. To stuff
leaves, place a ts of the rice and meat mixture on
each leaf. Beginning at the stem end, roll the leaf up
over the filling, folding the sides of the leaf in,
halfway toward the center, so the leaf is a nicely
tucked, tight little package by the time you reach the
tip. Repeat with remaining leaves and filling. Cover
the bottom of a large pan with a few of the grape
leaves and the lemon slices. In neat rows, arrange the
stuffed grape leaves on top of the lemon slices.
Invert a heavy dish on top of the grape leaves, so the
bottom of the dish is pressing down on them. Add water
to the pan, bring to a boil, reduce heat and simmer on
low for about 35 minutes, or until stuffed grape
leaves are tender.
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Title: SPICY SAUTEED SHRIMP
Categories: Lebanese, Seafood,
Yield: 6 servings

12 To 18 jumbo shrimp
1/2 c Pumpkin seeds (pepitas in
-Mexican markets)
1 sm Onion, cut into chunks
3 Garlic cloves
1/2 bn Fresh cilantro, leaves only
1 lg Tomato, peeled, cut into
-chunks
3 To 4 dried hot chiles *
1 Red bell pepper, cut into
-chunks
1/2 ts Coriander seeds
4 tb Olive oil
Clam juice, if needed
Juice of 1 lemon

* such as pequin, coarsely crushed (or 1 or 2 fresh chiles, such as
jalapeno or Serrano, coarsely chopped, with the seeds, if you like
your food hot)

Clean, peel and devein the shrimp. Set aside.

To make the sauce, prepare the pumpkin seeds first. If they are
unroasted, put them in a heavy skillet with out oil or butter and
toast them for a few minutes until they are crackly but not browned.
Put them in a food processor or blender and reduce to a fine powder.
Add the onion, garlic, cilantro, tomato, chiles, bell pepper,
coriander seeds, and salt and pepper. Puree until smooth.

Heat 2 tablespoons of the olive oil in a skillet, add the pureed
pumpkin seed mixture, and cook gently for a few minutes, stirring
from time to time, until it is well blended. If too thick, stir in a
little clam juice; if too thin, continue to cook until it is reduced
to the desired consistency.

Heat the remaining 2 tablespoons olive oil in a large skillet, add the
shrimp, and saute over moderate heat until just beginning to turn
pink. Using a slotted spoon, remove from the pan to a heated platter.

Add the sauce to the pan. Add the lemon juice and adjust the
seasoning. Return the shrimp to the pan, turning to coat them with
the sauce. Serve immediately. Serves 6.
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Title: Lebanese Doughnuts Awwamath
Categories: Lebanese, Desserts
Yield: 1 servings

2 c Flour
1 c Yogurt Laban
1/4 ts Yeast
1/4 ts Salt
Water
Oil for deep frying
Syrup

Dissolve yeast in a little warm water. Add Laban flour and salt and mix
well with electric mixer until thick and creamy. Put mixture aside and let
rise about 45 minutes. Heat oil well and drop mixture by teaspoonful. Brown
well and drain on paper towels. Drizzle with syrup and serve.
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Lebanese Mashed Potatoes With Meat
Categories: Lebanese, Main dish

4 lg Potatoes, boiled
2 tb Butter
1/2 c Milk
1 ts Salt

————-FILLING———-
1 Onion, chopped
1/2 lb Lamb meat
1/4 c Pine nuts
1 sm Can mushrooms, chopped
1 ts Salt
1 ts Allspice

—————–TOPPING————–
2 tb Butter, cut in sm. pieces
Bread crumbs

Mash potatoes with butter, salt, and milk. Prepare filling. Fry meat with
seasonings. Add onions. Add pine nuts and mushrooms. Fry well. Spread 1/2
of potato mixture in bottom of greased pan. Spread filling over. Cover with
remaining potatoes. Dot with butter. Sprinkle with bread crumbs. Bake at
250 degrees for 25 minutes. Cut in squares to serve.
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Q: what are some Good Lebanese recipes?
something that doesn’t have lamb in it. i would like to know.

A: Well Mediterranean food has quite a few good recipes.

Humus
Tabouli
Baba Ganouj
Falafel
Chicken Sawarma
Lentil Soup
Fatoosh Salad
Do you need the receipes to make anything specific?
Then you can visit the site below they have more stuff

Q: Name of Lebanese spread with tomato and feta? Recipes if you have them?
I went to a wedding reception in a Lebanese restaurant and one of the many delicious spreads that they had was one that featured chopped tomatoes and feta. I don’t know if there were any other ingredients in it, but it was fabulous. I’d love to find a recipe for it, but I don’t know what it’s called. If you could tell me the name of it or give me a recipe, I would really appreciate it.

A: You ought to go back to that restaurant and ask for its name. The owner would be glad to tell you. Then go on website and look for the name on www.foodtv.com or your favorite website. It will take some time. Now next time, if you like the food so much, never never leave a restaurant without knowing its name.

Q: Lebanese cooking… does anyone know any good websites for recipes?
I’m looking for authentic or adapted authentic cooking. I just watched a show on TV but only caught the end of it and missed all the general Lebanese cooking. Can anyone recommend a website with some good recipes?

A: try the link below

Q: easy lebanese recipes?
I’m interested in recipes from different cultures and I would be glad if someone would share some recipes with me.

A: Great websites:

http://www.expertvillage.com/video-series/3899_lebanon-recipes.htm

http://www.cedarseed.com/water/lebrecipes.html

http://www.discoverlebanon.com/en/recipes/

http://lebaneserecipes.org/

http://www.habeeb.com/Vegetarian-and-Lebanese-recipes.01.html

http://www.shoofimafi.com/lebanese_cuisine_recipes.cfm?RequestTimeout=500

Q: I would like to have some Lebanese Recipes?

A: Title: Baklava (Lebanese)
Categories: Lebanese, Desserts, Cookies
Yield: 1 servings

2 c Med. chopped walnuts or
-pistachio nuts
1/3 c Sugar
1 tb Rose water
1 lb Filo dough
1 lb Drawn butter or sweet butter
1 Basic syrup recipe

——————————–BASIC SYRUP——————————–
2 c Sugar
1 c Water
Few drops of lemon juice
1 ts Rose water

Preparation : Combine nuts, sugar and rose water. Filo dough may be spread in a buttered 10 x 14 inch pan, brushing each layer with butter. Half way through the layering, place nut mixture in 1/2 to 3/4 inch layer. Then continue layering buttered filo on top. Cut in diamond shaped pieces.

Bake at 300 degrees for one hour or until golden brown. Pour syrup over baklava making sure the dough is well saturated. Combine sugar, water and lemon juice in saucepan. Boil over medium heat for 10 to 15 minutes or until slightly viscous (225 degrees). Before removing from heat, add rose water and let come to a boil. Remove from fire and cool.
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Title: Chicken Stuffing-Hashwey (Lebanese)
Categories: Lebanese, Side dish
Yield: 1 servings

4 c Ground lamb (approx.)
1 1/2 Cubes margarine
2 1/2 c Rice
2 ts Salt
1 1/2 ts Cinnamon
1/8 ts Black pepper
5 c Chicken broth
Chicken pieces
Slivered almonds

Preparation : Brown lamb with margarine. Stir in rice. (The rice absorbs the liquid). Add spices and chicken broth. Cook with lid on for 20 minutes or more. Add chicken pieces and slivered almonds.
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Title:Lubee (Lebanese Dish)
Categories: Lebanese, Main dish
Yield: 1 servings

2 lb Green beans
1 lb Lamb, cubed
1 md Onion
1 cn (16 oz.) tomatoes
1 sm Can tomato sauce
1 1/2 ts Salt
1/2 ts Pepper
1 c Water
2 tb Butter
1/4 ts Cinnamon

Brown meat with onions in melted butter and add spices. String and cut green beans. Wash and drain. Combine beans with meat. Cover and steam for 15 minutes. Add tomatoes and water and cook over low heat approximately 1 hour. Serve over rice.
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LEBANESE MJDERAH
Serving Size : 6 Preparation Time :0:00
Categories : Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 c Water
1 c Rinsed lentils
1 c Uncooked rice not instant
1 md Onion cut into julienne
-strips
1/4 c Olive oil
Salt and pepper to taste
Green onions to garnish
1/2 c Plain yogurt per person
Cucumbers peeled seeded
-and diced Minced garlic
-and dried mint
Pita bread

Add the water to the lentils and boil for 10 minutes. Add the
rice and boil 15 minutes more, stirring continuously until rice
starts to bubble at the top, then stir occasionally.
Saute
strips of onion in olive oil and add to rice and lentils. Salt and pepper to taste and simmer an additional 5 minutes. Garnish with green onions and serve with cucumbers mixed in yogurt and seasoned to taste, with garlic and mint. Accompany with pita bread.
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Q: What’s your favorite Lebanese recipe?
I love lebanese food, they must have it in their genes to cook! It would be great to be able to make something myself, but I need a true lebanese recipe.Thanks all

A: My favorite are the dolmas (grape leaves stuffed with rice)

Here are some great sites:

http://www.cedarseed.com/water/lebrecipes.html

http://www.hayar.net/lebanese-recipes/

http://www.geocities.com/NapaValley/9101/lebanese_recipes.html

http://www.lebaneserecipes.com/Lebanese.htm

http://www.habeeb.com/Vegetarian-and-Lebanese-recipes.02.html

Q: I am looking for recipes for Kibbeh Nayeh(?), lebanese stuffed grape leaves, spicy chicken shwarma, and pickle

A: Basic kibbeh recipe:

2 c burghul
2 lbs lean lamb
1 lg onion
1T salt
1 t ground pepper (freshly ground, if possible)
1 t ground allspice
1/2 c iced water

1. Place burghul in a bowl, cover w/cold water & let soak 10 minutes. Drain in a sieve & press w/a spoon to drain out as much water as possible. Spread it out in a flat dish & refrigerate 1 – 2 hours to further dry it.

2. Trim all fat & fine skin from the lamb & cut into cubes. Chill for one hour.

3. W/a food processor, process a quarter of the meat at a time until it reaches a paste-like consistency. Transfer to a large bowl. Process onion to a thick liquid & add to meat. Combine meat w/onion, seasoning, spices & burghul. Process again in six lots, adding a tablespoon of cold water to each lot. Combine again in a bowl & give a final knead by hand. Cover & chill until required.

Kibbeh Nayye:

1 quantity of kibbeh (above)
1/4 c olive oil
1 c sliced spring onions (inc green tops)
lemon wedges
4-6 pitas, cut into quarters

1. Make kibbeh as above

2. After final kneading, place on a large oval platter & spread it out flat. Round the edges & smooth the top, using hand dipped in ice water. Make a drepession in the center w/thumb & w/the sides of the forefinger make 2 grooves along & across kibbe to the edges.

3. Place kibbeh in fridge & chill for about an hour, until the color takes on a pleasant red. The cold plus oxygen brings up the color.

4. To serve, drizzle olive oil in center depression & along grooves. Garnish w/a ring of sliced spring onions around edge. Place washed & crisped lettuce leaves in a bowl, lemon wedges in another bowl, & pita in a bsket. The kibbe is scooped up w/either the lettuce leaves or pita, & lemon juice is squeezed on if desired.

NOTE: Kibbe Nayye should be eaten the same day it is made. Any left over should be used for a cooked kibbe dish.

STUFFED GRAPE LEAVES:

Filling:

2 lg onions, finely chopped
1/2 c olive oil
1 c rice
1/4 c pine nuts
1/4 c currants
1 t ground allspice
2 T fresh dill, finely chopped
fresh ground black pepper

TO FINISH:

80 fresh or preserved grape vine leaves
water
1 lemon, thinly sliced
1/4 c olive oil
lemon wedges & yoghurt for serving

1 In a pan, fry onion gently in olive oil until transparent. Add rice & stir over heat for 5 minutes. Add pine nuts, currants, allspice, dill, salt & pepper to taste. Cover & cook on gentle heat for 5 minutesw. Remove & leave aside.

2. Blanch fresh or preserved grape vine leaves in boiling water for 3 minutes, adding them in 3 lots. As each lot is blanched, remove to a bowl of cold water, then drain well.

3. Spread a vine leaf on work surface, shiny side down, and place a heaped teaspoon of the rice filling towards stem end. Roll once, fold in sides and roll into a neat package. Repeat w/remaining ingredients.

4. Line base of a heavy pan w/4 vine leaves & pack rolls, folded side down, in close packed rows. As each row is completed, place 3 thin slices of lemon on top before beginning next row.

5. When all rolls are in pan, top w/ 3 lemon slices & cover w/ remaining vine leaves. Pour 2 cups water and olive oil over rolls & invert a heavy plate on top to keep rolls in shape during cooking.

You may need to add more water – watch them,

6. Bring to a slow simmer, reduce heat, covery pan and simmer gently for 50 minutes. Remove pan from heat & leave until cool.

7. Carefully remove rolls to serving dish, discarding lemon slices. Serve at room temperature, or cover dish & chill before serving. Garnish platter w/lemon wedges & serve w/a bowl of yoghurt.

SHWARMA: Sorry – don’t have a recipe, I always buy this from our local restaurant.

MIXED PICKLES:

1/2 sm cauliflower
1 sweet green pepper
1 sweet red pepper
2-3 stalks celery
2 medium carrots
2 med green tomatoes
cooking salt

BRINE MIX:

4 c water
1/4 c pickling salt
1 c white vinegar
1 T sugar

TO FINISH:

1-2 hot fresh or dried chilis
1-2 sprigs dill, optional
1-2 cloves garlic

1. Wash vegetables well. Break cauliflower into florets. Core & seed peppers & cut into wide strips. Cut celery into 2 inch pieces. Peel carrots & slice 1/4 inch slices. Cut tomatoes into thick wedges.

2. Place prepared vegetables in layers in a bowl, sprinkling about 2 tablespoons cooking salt on each layer. Leave for 5-6 hours, then rinse well & drain.

3. Heat water & pickling salt in a stainless steel or enamelled pot, stirring until salt is dissolved. Add vinegar & sugar & bring to a boil. Leave until cool.

4. Pack vegetables into 1 or 2 sterilized jars, arranging them attractively. To each jar add a cut clove of garlic, 1 whole chili and a sprig of dill amongst the vegetables.

5. Pour cooled brine over prepared vegetables. Seal w/glass or plastic lids & leave at room temperature for 1 week before opening. Once opened, store in fridge. Pickles should keep 2 months in a cool dark place, longer once stored in fridge.

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