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| A VIEW OF BERUIT |
| LEBANESE FOOD CONTINUED |
| C.) SAMBUSIK BIL-LAHM - ( Meat Rolls): |
| 1 lb. filo dough; 1 cup butter or margarine, melted: FILLING: 1/2 cup pine nuts; 4 tbls, margarine; 2 lbs. leg of lamb, finely grnd.; 2 medium onions, minced; 1/8 tsp. cinna- mon; salt & pepper to taste; 1/2 cup lemon juice: |
| 1.) Saute pine nuts in a little margarine until golden brown. Remove from margarine and set aside. Saute meat and onions in remainder of margarine until lightly browned. Stir in season- |
| ings and pine nuts, add lemon juice, mix well and cool. Take two sheets of filo dough and brush with melted butter or margarine. Place filling ( thickness of a cigar ) on the buttered side along the long edge to within 1" of both ends. Begin rolling dough one turn over the filling. Turn the two short ends of dough toward center to secure meat in the dough, and continue rolling, jelly roll style. 2.) Arrange rolls on a buttered baking pan, brush tops lightly with butter or margarine and bake in pre-heated oven at 400 degrees until dough is lightly browned. Slice rolls into desired lengths be- fore serving as hors d'oeuvres. NOTE: Either butter or margarine may be used, but be consistant throughout the recipe. |
| D.) LAHM BIL-AJIN - ( Open Faced Meat Patties ): |
| 1/2 bassic bread dough recipe ( 3 - 4 loaves, orange size ) : ** FILLING: 1 lb. lamb shoulder, finely grnd.: 1 lrg. onion, chopped; 1/2 cup pine nuts; 1/8 tsp. cinnamon; salt & pepper to taste; 1 cup yogurt or 1 tbls. lemon juice: |
| 1.) Thoroughly mix the above ingredients adding yogurt or lemon juice last. After dough has risen, roll out as in a pie crust and cut into 3" rounds. Flute the edges. Spread a tablespoon of the filling evenly on the individual rounds. 2.) Place the rounds on greased cookie sheets. Bake at 375 degrees for 20 - 25 mins., until dough is golden brown. |
| E.) KAFTA MIHSHI BIL-BAYD - ( Meatloaf Stuffed with Hard Boiled Eggs): |
| 2 lbs. grnd. lamb; 1 lrg. onion, grated; 1/4 tsp. cinnamon and allspice; salt & pepper to taste; 1/2 cup soda crackers, finely grnd.; 1 egg, lightly beaten; 1 cup parsley, fine- ly chopped; 6 hard boiled eggs, shelled: |
| 1.) With your fingers, work onions and seasoning into meat. Add crackers and lightly beaten egg; mix thoroughly. Form meat mixture into three loaves. Flatten loaves to 1/2" - 1" thick. Sprinkle the tops generously with parsley. Place two shelled hard boiled eggs on top of the parsley and roll jelly-roll style, smoothing all sides. Place in a buttered baking pan and bake at 375 de- grees for 30 mins., until brown. Serve as hors d'oeuvres. |
| F.) LAHM BIL AJEEN - ( Lebanese Pizza ); |
| 2 pkgs. pizza dough, or you can use home made; 1/2 lb. grnd. lamb; 1/4 cup pine nuts; 1 tsp. salt; 1/4 tsp. each pepper, grnd. ginger, allspice, cumin; 1/2 tsp. cinnamon; 2 tbls. white wine-vinegar; 2 tbls. lemon juice; 1/4 cup butter-flavored shortening: |
| 1.) Prepare meat filling: In a lrg. skillet, cook meat over med.-high heat until brown, stirring to break into small pieces. Remove meat from the skillet with a slotted spoon and place in a medi- um sized bowl. Save the grease. 2.) Add pine nuts to the grease and saute over med.-high heat 2 - 3 mins., or until lightly brow- ned. Remove the pine nuts from the skillet with a slotted spoon and stir into the meat. Add spices and mix well. Mix in vinegar and lemon juice, cover and set aside. 3.) Pre-heat oven to 450 degrees. Prepare 1 pkg. dough, according to pkg. directions. Divide dough into 4 pieces. Roll each piece into a small ball and flatten. With a rolling pin,roll out each ball into a 4" diameter round. Repeat with second pkg. Place rounds on greased cookie sheets. 4.) Spread meat mixture over the rounds of dough, leaving a narrow margin around the edge. 5.) In a small saucepan, melt shortening over med. heat. Brush over top of each pizza, coating both filling and the uncovered edges of the dough. Bake the pizzas for 15 mins., or until edges of dough are a golden brown. Serve warm. |
| LEBANESE LENTEN MEATLESS DISHES |
| A.) MJADRA - ( Lentils): |
| 1 cup uncooked lentils; 4 cups water; 1 large onion, chopped; 1/2 cup olive or vegetable oil; 1/8 tsp. pepper; 1/8 tsp. cumin; salt to taste; 1/2 cup uncooked rice: |
| 1.) Rinse lentils and place in a pan with water. Boil for 20 mins., on medium heat. Saute chopped onions in oil. Add onions and residue, seasonings, and rice to the lentils. Cover and cook for 20 mins. Stir occasionally. Serve on a plater. This will thicken as it cools. It may be eaten hot or cold. Serves 4 - 6. |
| B.) MA'KARUNI BIT-TARATUR - ( Macaroni with Tahini Sauce ): |
| 2 cups elbow macaroni; 2 large cloves of garlic; 3 1/2 tbls. tahini (sesame paste); 3 tbls. water; 3 tbls. lemon juice; 2 tbls. parsley, coarsley chopped: |
| 1.) Cook macaroni in salted boiling water. Mash garlic and salt in a large bowl. Add tahini, mixing well. Gradually add water, blending thoroughly, then add lemon juice. Blend well. When macaroni is cooked, drain and rinse in cold water. Add parsley and macaroni to the tahini sauce and toss thoroughly. May be eaten hot or cold. |