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| CAMEL RESTING AT OLD BAALBEK |
| FOODS OF LEBANON II |
| E.) LUBYI BIL-LAHM - (Green Beans with Meat): |
| 2 lbs. fresh green beans; 1 lb. lamb shoulder; 2 medium onions; 2 cloves of garlic; 1/8 tsp. cinnamon; salt & pep- per to taste; 1 8oz. can of tomato sauce, or 3 medium size fresh tomatoes: |
| 1.) Clean and cut beans in about 2" lengths and set a- side. |
| 2.) Cut the lamb into 1" cubes and saute for 10 mins. Add onions, garlic, and seasonings; sau- te for 5 mins. more. Add 1/4 cup of water and simmer for 10 mins. Then add beans and tomatoes; mix, add water to half the depth of the meat and bean mixture. 3.) Cover and cook for 20 - 25 min., on medium heat or until the beans and meat are tender. Stir occasionally. Serves 4 - 6. |
| F.) DJAJ MHAMMAR - ( Baked Chicken): |
| 1/4 cup olive oil; 1/4 cup lemon juice; 1 tsp. salt; 1 tsp. oregano; 1/2 tsp. black pepper; 1/4 tsp. cinnamon; 1 chicken, fryer, cut into serving-sized pieces: |
| 1.) Combine olive oil, lemon juice and spices in a shallow baking pan. Roll cut up chicken in the marinade. Bake in 425 degree oven, basting occasionally. Bake until tender when pierced with a fork, (approximately 30 mins.). 2.) Remove from oven and baste again. Serve around a bed of plain rice. Sprinkle rice with cinnamon or pine nuts sauteed to a golden brown. Chicken juices may be served in a separate bowl to spoon over the rice. Serves 4. |
| G.) FAKHDH AL-GHANAM MHAMMAR - ( Roast Leg of Lamb ): |
| 5 - 6 lbs. leg of lamb; 1/8 tsp. cinnamon; 1/8 tsp. allspice; salt and freshly grnd. black pepper to taste; 4 - 5 cloves garlic, peeled: |
| 1.) Rub seasoning over meat. Make pockets by piercing meat with a knife and insert garlic. 2.) Place leg of lamb on a rack in a shallow roasting pan. Bake at 300 degrees for 30 mins. per pound or until meat thermometer reaches 160 degrees. Serve with rice or boild potatoes. |
| H.) MIHSHI WARAQ 'INAB - ( Stuffed Grape Leaves): |
| 55 - 65 grape leaves, fresh or canned; 1 lb. lamb shoulder, finely ground. Ground chuck may be used in place of lamb; 1 cup uncooked rice; 1/4 cup lemon juice; 1/8 tsp. each of cinnamon and allspice; salt and pepper to taste: |
| 1.) Rinse rice in cold water and drain. Add all ingredients, except the lemon juice and grape leaves. Mix well. 2.) Place a heaping tsp. of the mixture on the bottom edge of the dull side of the grape leaf. Begin rolling from the bottom up. After the first roll, fold in the sides and continue rolling, ( see the illustration). |
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| 3.) After all of the meat mixture has been rolled in the grape leaves, place a few leaves in the bottom of a 2 1/2 qrt. pan to prevent sticking. Arrange rolls in compact rows and barely cov- er with water. Sprinkle a tbls. of salt on top of the rolls and place a pottery plate over them so the rolls will remain firm and intact. Cover pan and cook on medium heat for 15 mins. Add le- mon juice, lower heat and simmer for an additional 15 mins. Unmold by placing a plate over the pan and invert. Serve hot with a mint laban (yogurt). Serves 6 - 8. |
| NOTE: If stuffed grape leaves are barely covered with water during the cooking pro- cess, all the water will be absorbed when ready to unmold. |
| LEBANESE DIPS & APPETIZERS ( Mezze ) |
| DIPS: |
| A.) BABA GHANNUJ - [ BABA GANOUCHE] - ( Eggplant Dip): |
| 1 lrg. eggplant; 3 cloves of garlic; salt to taste; 4 tbls. tahini; 1/4 cup of water; 1/2 cup lemon juice; 4 tbls. finely chopped parsley for garnish; 1 tbl. olive oil: |
| 1.) Pre-heat oven to 400 degrees. 2.) Prick the eggplant several times with a fork. Place on oven rack and bake for 30 mins., or until very soft. Remove from oven and cool. 3.) When eggplant is cool enough to handle, peel off skin. Then cut the eggplant in to chunks, place into food processor or a blender along with lemon juice, garlic, salt, tahini, olive oil, and wa- ter. 4.) Puree until smooth. Pour into a bowl and garnish with chopped parsley. Eat by scooping baba ghannuj up with pieces of pita bread. |