| FOOD OF LEBANON III Dips & Appetizers/Cont. |
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| FOOD TABLE SET UP AT BAALBEK MUSIC FESTIVAL |
| B.) HUMMUS BIT-TAHINI - ( Gar- banzo Bean Dip); |
| 1 can garbanzo beans (chick peas), drained; 3 - 4 tbls. tahini (sesame paste); 1/2 cup lemon juice; 4 cloves garlic, peeled; 1/8 tsp. cumin; 1/2 tsp. salt; just enough water to come just below the level of the beans when placed in a blender; 1/4 tsp. olive oil; 4 tbls. finely chopped parsley for garnish: |
| 1.) Place all ingredients, except parsley, into a blender. Puree until smooth. If a thinner consis- tency is desired, add a little more water. 2.) Pour into a small bowl and eat by dipping small pieces of pita bread. |
| C.) TARATUR - ( Tahini Sauce): |
| 2 cloves garlic; 1 tsp. salt; 1/2 cup tahini; 1/2 cup water; 1/2 cup lemon juice; |
| 1.) In a small bowl, mash the garlic using the back of a fork and add salt, and tahini, mixing well, this will thicken. Gradually add water, blending thoroughly. Then add the lemon juice and blend . 2.) The sauce is now ready to be used with vegetables or in combination with other recipes. |
| D.) TUM BIZ-ZAYT - ( Garlic Sauce): |
| 4 cloves of garlic, minced; 1/2 cup olive oil; 1/4 cup lemon juice; salt to taste: |
| 1.) Blend all ingredients well in a blender. This sauce is perfect with broiled or grilled chicken. When eating , the chicken is dipped in the sauce. It may also be used to brush chicken while broil- ing or grilling - just thin with more lemon juice. |
| E.) SALSAT AL-LABAN - ( Yogurt Sauce ): |
| 1 egg or 1 tbl. cornstarch; 1 qrt. plain yogurt; 1 1/3 cups water; 2 tsps. salt: |
| 1.) In a pan, beat egg well with a fork: ( If using cornstarch, first dissolve it in 1/2 cup of cold water before blending with the yogurt). Add yogurt and water, blending thoroughly for at least 5 mins. 2.) Place on medium heat and stir constantly with a wooden spoon in ONE DIRECTION for 20 mins., or until sauce comes to a boil. Add salt and continue cooking for a few more mins. This is especially for KIBBI BIL-LABAN. CAUTION: This mixture may curdle or scorch if not watched carefully during cooking. |
| F.) LABAN BIN-NA'NA' - ( Yogurt with Mint ): |
| 3 lrg. cloves of garlic; 3 tbls. fresh chopped mint or 1 tbl. crushed dried mint; salt to taste; 1/4 cup butter or margarine; 1 tbl. cornstarch dissolved in a 1/2 cup of cold water; 1 qt. plain yogurt; 1 1/3 cup water: |
| 1.) Mash garlic, mint, and salt in a small bowl. Then place the garlic mixture into a small fry- ing pan and saute in butter or margarine and set aside. 2.) In a medium saucepan, place the cornstarch, yogurt, and 1 1/3 cups water, blending thoro- ughly for at least 5 mins. Place on medium heat and stir constantly with a wooden spoon in ONE DIRECTION. After 10 mins., add the mint/garlic mixture and continue stirring, in ONE DIREC- TION ONLY, for 10 mins. more. This sauce is made for stuffed grape leaves. |
| APPETIZERS; MEZZE: |
| A.) KIBBI BIL-LABAN - ( Kibbi Balls in Yogurt Sauce ): |
| 1/2 recipe of basic kibbi; 2 1/2 cups Salsat al-laban yogurt sauce: |
| 1.). Roll the kibbi into 1" balls and set aside. 2.) In a large saucepan, heat the salsat al-laban over medium heat, stirring constantly in one direction. When hot, carefully add the kibbi balls to the sauce and stir very carefully. Continue to simmer for 20 mins. Serve as an appetizer, or with steamed rice as a main dish. Serves 6 |
| B.) KAFTA - ( Lebanese-Style Hamburg ): |
| 1 lb. finely grnd. lean lamb; 1 small onion, minced; 1/2 cup finely chopped parsley; 1 tsp. salt; 1/4 tsp. pepper; 1/4 tsp. cinnamon; 1/8 tsp. allspice: |
| 1.) Mix all of the above ingredients well. This ia a basic recipe to be used in a couple of variations. |
| VARIATIONS: |
| I.) Kafta Mishwiyyi - ( Grilled Kafta ): |
| Form in individual long, cylinder shapes around skewers. Broil in oven or over charcoal. Serve with pita bread and yogurt. |
| II.) Kafta Ma'Bazilla - ( Kafta with Peas ): |
| Exclude parsley. Saute 1" balls in margarine. Add two 80z. packages of frozen peas, 1 80z. can of tomato sauce, and 1 cup of water. Bring to a boil, lower heat and continue cooking until peas are tender. This is served over rice. |