Cooking the Lebanese Way by Suad Amari

Author:Suad Amari
Language: eng
Format: mobi, epub, pdf
ISBN: 9780822509134
Publisher: IB Dave's Library
Published: 2010-05-10T07:00:00+00:00

Peasant Salad/Fattoush

Fattoush is a favorite in Lebanon and is an excellent way to use up stale pita bread.You may use any greens in this salad, such as chard, sorrel, or turnip, but they should always be finely chopped. Dressing:

1. To make dressing, crush garlic clove

with a garlic press or the back of a

1 clove garlic

spoon. In a small bowl, combine

ø tsp. salt

garlic and salt and stir to form a

paste. Add lemon juice and olive

juice of 2 lemons (about 6 tbsp.)

oil, mix well, and set aside.

¥ c. olive oil*

2. Place pitas on a cookie sheet and

place under the broiler. Toast each

Salad:

side for 3 to 5 minutes, or until

crisp and lightly browned. (If you

2 pieces stale pita bread

don’t have a broiler, cut pitas in half

1 tbsp. water

and toast in a regular toaster.) Break

pitas into bite-sized pieces and

1 cucumber, peeled and chopped

sprinkle with 1 tbsp. water.

1 tomato, chopped

3. In a large bowl, toss remaining

1 green pepper, seeded and

ingredients with pita. Sprinkle with

chopped

dressing, toss again, and serve

immediately.

3 scallions, finely chopped

ø tsp. pepper

Preparation time: 15 to 20 minutes

Serves 4 to 6

¥ c. chopped fresh parsley

ø c. chopped fresh mint

1 c. finely chopped fresh spinach

¥ head romaine lettuce, finely

chopped

*To make a lighter dressing, use

only ∂ or ø c. olive oil and use an extra

tablespoon or two of lemon juice.

36

Ground Lamb Mixture/Kibbeh

Kibbeh is one of Lebanon’s national foods and is the basic ingredient of many dishes. Kibbeh is traditionally made from lamb that has been ground almost to a paste, but it can also be made from regular ground lamb or ground beef.This recipe makes a large amount of kibbeh. See page 39 for a recipe that calls for this delicious staple. 2 c. bulgur*

1. Place bulgur in a large bowl. Add

6 c. cold water and set aside for at

6 c. cold water

least 1 hour.

1 lb. lean ground lamb or beef

2. After soaking, place bulgur in a

1 medium onion, peeled and finely

colander and rinse under cold

chopped

running water. Press bulgur

1 tsp. cayenne pepper

between your hands to remove

excess water and set aside.

1 tsp. salt

3. In large bowl, mix meat and onion.

¥ tsp. pepper

Add spices and knead until mixture

¥ tsp. cinnamon

forms a smooth paste.

¥ tsp. allspice

4. Put a few ice cubes in a small glass

of water. Knead bulgur into meat,

¥ tsp. ground ginger

adding small amounts of ice water

ø tsp. ground coriander

when needed to keep mixture

smooth.

ø tsp. ground cumin

5. Cover and refrigerate overnight

ice water

before using.

Preparation time: 1ø hours

(plus overnight chilling)

Makes 8 portions

*Look for bulgur in the bulk foods section of

your supermarket or grocery store. If they

don’t carry it, check at health food stores or

at specialty Middle Eastern markets. You may

also substitute cracked wheat for bulgur.

37

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