VIRTUAL ART OF
COOKING CLASSES
BY CHEF POONAM BINDRA
Lebanese Cooking Recipe Card
Shwarma Wrap
For making the bread
• 300 gms Refined flour
• 50 gms Whole wheat flour
• 210 ml Water, luke warm
• 2 tsp Castor sugar
• 2 tsp Active dry yeast
• 1 tsp Salt
• 15 ml Olive oil
• 10 ml Extra for greasing the bowl
Lebanese Spice Cottage cheese for Shwarma
For making the Lebanese spice mix
(Note: Dont follow this if you have readymade Zaatar spice powder )
• 50 gm Black peppercorn
• 50 gms Cumin seeds
• 40 gms Paprika powder or chilli powder
• 20 gms Coriander seeds
• 10 gms Cloves
• 15 gms Nutmeg powder
• 10 gms Ground cinnamon powder
• 20 gms Green cardamom seeds
For the Lebanese Spiced Cottage cheese Marinade
250 gms Cottage cheese, cut into medium sized pieces
• 1 tbsp Lebanese spice or readymade Zaatar powder
• 5 gms Paprika powder (optional)
• 10 gms Garlic paste
• 30 ml Olive oil
• 100 gms Greek or hung curd
• 15 ml Lemon juice or more
• Salt to taste
• Crushed Black pepper to taste
Note : Same recipe for chicken, use 250 gms chicken leg,
boneless, cur into medium sized pieces
Mukhalal (Pickled Vegetables)
• 300 ml White wine vinegar / rice vinegar / rice wine vinegar
• 200 ml Water
• 3 Bay leaves
• 4 Cloves of Garlic, crushed
• 15 gms Fennel seeds
• 10 gms Coriander seeds
• 20 gms Sugar
• Salt to taste
• 1 small Cucumber, peeled and cut into batons
• 1 small Red onion, peeled and cut into thick slices
• 1 small Carrot , peeled and cut into batons
• 1 small Beetroot, peeled and cut into batter and wedges
• 1 small Radish, peeled and cut into batons
Garlic Yogurt Sauce for Shwarma
For making the Garlic yogurt sauce
• 1 whole Garlic, deskinned
• 200 gms Greek yogurt or Hung curd
• 30 ml Olive oil
• Lemon juice to taste
• Salt to taste
• Crushed black pepper to taste
• To assemble the Shwarma
• Shwarma bread
• Lebanese spiced cottage cheese or chicken
• Pickled vegetables
• Garlic yogurt sauce
Zaatar Manakeesh
• 250 gms Refined Flour
• 150 gms Yogurt ( very thick )
• 1 tsp Active dry yeast
• 1/4 th tsp Sugar
• 150 ml Luke warm water
• 55 ml Olive oil
• 10 gms Zaatar powder
• 8 gms Sumac powder
Sumac Grilled Mushroms or Chicken with Cold Tzatziki
• 200 gms Shitake or Portbello mushrooms , cut into 1 by 4
• 2-4 Garlic cloves , crushed
• 50 ml Olive oil
• 10 gms Paprika powder
• 20 gms Sumac powder
• 20 gms Pine nuts
• 10 ml Lemon juice
• Salt to taste
• Crushed black pepper to taste
Note : For chicken use 200 gms chicken legs cur into medium sized
pieces
For Making the Cold Tzatziki
• 200 gms Greek or Hung curd
• 80 gms Zuccini or Green cucumber , peeled grated and drained
• 20 ml Olive oil
• 2 Garlic clove , crushed
• Lemon juice to taste
• Salt to taste
Lebanese Tabouleh Salad
• 90 gms Bulgur wheat or Couscous
• 2 Tomatoes , finely chopped
• 2 Onions, finely chopped
• 50 gms Glat or curled parsley, finely chopped
• 30 gms dried berries , dried fruits or nuts ( optional)
• 2 or 3 leaves or Iceberg lettuce to serve
• 100 ml Olive oil
• Lemon juice to taste
• Salt to taste
• Crushed black pepper to taste
• Can always use zaatar or sumac to flavor
Babaganoush
• 1 Large Eggpalnt, roasted
• 4 tbsp Tahini
• 3 Cloves of Garlic ,finely chopped
• 4 tbsp Lemon juice
• 1/4 tsp Cumin powder
• 1/4 cup Red and Yellow bell pepper ( optional)
• 1 tbsp Yogurt ( optional )
• 2 Green chillies, chopped
• 1 tbsp Parsley, chopped
• 3 tbsp extra virgin olive oil
• Salt to taste
• Black pepper to taste
Labneh Stuffed Lentil Kibbeh served with Mango chilli dressing
• Fir the Lentil Kibbeh
• 1 cup Bengal gram, ( chana dal )
• 1/2 tsp Turmeric powder
• Salt to taste
• 1 small Onion, chopped
• 1 tsp Cumin powder
• 1/2 tsp Coriander powder
• A few sprigs of Green coriander
• 1/2 cup bread crumbs
• Vegetable oil for frying
For the Labneh
• 1 cup Hung curd
• 1/2 tsp Fresh mint leaves ,chopped
For mango chilli dressing
• 3 tbsp Mango puree
• 1/2 tsp Red chilli powder
• 1 tsp Vinegar
• 2 tbsp Olive oil
• Salt to taste
