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| BALAMAND UNIVERSITY |
| FOODS OF LEBANON CONTINUED LENTEN DISHES |
| C.) TABBOULEH - ( Cracked Wheat Salad ): |
| 2 cups bulgur wheat, (Cracked wheat); 1 onion, peeled and minced; 4 lrg. tomatoes, chopped; 2 bunches of green on- ions, chopped; 2 cucumbers, peeled & chopped; 1/2 cup olive oil; 6 tbls. lemon juice; 1 tsp. salt; 1/4 tsp. pepper; 6 tbls. chopped fres parsley; 3 tbls. chopped fresh mint, or |
| 1 tbl. dried mint; 6 leaves of romaine lettuce: |
| 1.) Place cracked wheat in a colander and rinse under cold running water. Squeeze with your hands to remove excess water, and let drain for 1 hr. 2.) In a large mixing bowl, combine cracked wheat with all remaining ingredients except the lettuce. 3.) Line a salad bowl with lettuce leaves and add craked wheat mixture. Chill before serving. Serves 4 - 6. |
| D.) DIBS BIT-TAHINI - ( Carob Tahini Dip): |
| 1 cup dibs ( carob syrup); 1/4 cub tahini; |
| 1.) Mix dibs and tahini until well blended. This is usually served at breakfast, but may be served at other times. Serve with pita breat. The pita is dipped into the mixture and eaten. |
| LEBANESE BEVERAGES |
| A.) LABAN BIS-SIKKAR - ( Yogurt Drink ): |
| 1 cup of plain yogurt; 1/2 cup of water; 1 - 2 tsps. sugar: |
| 1.) Place all ingredients in a blender and blend on high speed for about 5 - 6 secs. Serve in tall drinking glasses. If thicker or thinner consistency is desired, adjust proportion of yogurt and wa- ter. This makes a wonderful drink in the summer. |
| B.) SHARBAT - ( Fruit Syrup Beverage ): |
| 1 - 1 1/2 lbs. of pie cherries; 1 - 1 1/2 cups sugar; |
| 1.) Wash, drain, and pit the cherries. Alternate layers of cherries with 1/4" layer of sugar in an enamel, glass, or stainless steel pan. Let stand 5 - 6 hrs., until sugar has completely drawn the juice from the cherries. Drain liquid into a pan and bring to a full rolling boil. Store in the refrigerator. This syrup will keep up to six months in the frig. TO SERVE: Place 1-2 tbls. of the syrup in a tall glass of water with ice. [ You may use the re- maining pulp to make jam.] VARIATIONS: Strawberries, blackberries, blueberries, and other fruits may be used in place of cherries. Prepare in the same manner. |
| C.) AINAR - ( Spiced Tea with Nuts ): |
| 1 tbl. caraway powder; 1 tbl. cinnamon; 1 tbl. anis seeds; 1/8 tsp. nut- meg; sugar to taste; pine nuts, walnuts, and blanched almonds: |
| 1.) Boil spices in 4 - 5 cups of water for 5 - 7 mins. Strain through a fine sieve. Into each pre- pared tea cup, place one or two tablespoons of the nuts, and sugar to taste; fill cup with the hot spiced water. Sweetened shredded coconut may be added in addition to the nuts. |
| D.) BUZA - ( Lebanese Ice Cream ): |
| 4 cups of milk; 1 1/4 cups of sugar; 3 tbls. cornstarch: |
| 1.) Scald the milk and remove from the heat. Dissolve cornstarch in a little cold water and add to milk. Return to heat, stirring constantly until it boils, then add sugar. Cook until slightly thick- ened. Cool, then pour the mixture into freezing tray and freeze. When it is firmly frozen, remove from freezer and beat. Return to freezer until ready to serve. You can also use an electric or hand- operated ice cream maker. |
| SPECIAL NOTE: |
| All of the wonderful recipes, in this FOODS OF LEBANON section, have been taken from the book; 'LEBANESE CUISINE' by Madelain Farah, Ph.d. I highly reccomend this book, and if anyone wishes to find even more delicious Lebanese dishes, may obtain copies of this delightful book from: Lebanese Cuisine Post Office Box 66395 Portland, Oregon 97266 |
| The beatiful pictures of Lebanon came from the collection of pictures by the St. Ephrem Mission of Tulsa, OK. More beautiful pictures can be viewed by using the Google search engine and typing in Lebanon in Pictures. |