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Lebanese Takeout Cookbook Favorite Lebanese Takeout
Recipes to Make at Home 1st Edition Lina Chang Digital
Instant Download
Author(s): Lina Chang
ISBN(s): 9781539533832, 1539533832
Edition: 1
File Details: PDF, 10.80 MB
Year: 2018
Language: english
 Lebanese Takeout Cookbook

Favorite Lebanese Takeout Recipes

to Make at Home

Lina Chang
Copyrights
All rights reserved © 2018 by Lina Chang and The Cookbook Publisher. No part of this publication or
the information in it may be quoted from or reproduced in any form by means such as printing,
scanning, photocopying, or otherwise without prior written permission of the copyright holder.

Disclaimer and Terms of Use

Effort has been made to ensure that the information in this book is accurate and complete. However, the
author and the publisher do not warrant the accuracy of the information, text, and graphics contained
within the book due to the rapidly changing nature of science, research, known and unknown facts, and
internet. The author and the publisher do not hold any responsibility for errors, omissions, or contrary
interpretation of the subject matter herein. This book is presented solely for motivational and
informational purposes.

The recipes provided in this book are for informational purposes only and are not intended to provide
dietary advice. A medical practitioner should be consulted before making any changes in diet.
Additionally, recipes’ cooking times may require adjustment depending on age and quality of
appliances. Readers are strongly urged to take all precautions to ensure ingredients are fully cooked in
order to avoid the dangers of foodborne illnesses. The recipes and suggestions provided in this book are
solely the opinion of the author. The author and publisher do not take any responsibility for any
consequences that may result due to following the instructions provided in this book. The nutritional
information for recipes contained in this book are provided for informational purposes only. This
information is based on the specific brands, ingredients, and measurements used to make the recipe and
therefore the nutritional information is an estimate, and in no way is intended to be a guarantee of the
actual nutritional value of the recipe made in the reader’s home. The author and the publisher will not
be responsible for any damages resulting in your reliance on the nutritional information. The best
method to obtain an accurate count of the nutritional value in the recipe is to calculate the information
with your specific brands, ingredients, and measurements.
 Contents
Contents
Introduction
History
Ingredients in Lebanese Cooking
Common Tools and Equipment
Cooking Methods
Appetizers (Mezze), Dips & Sauces
Garlic Spicy Potatoes (Batata Harra)
Cucumber Salad (Laban bi Khyar)
Falafel (Fried Chickpea Balls)
Baba Ghanouj (Eggplant Dip)
Kibbeh (Beef and Bulgur Meatballs)
Hummus (Chick Pea Dip)
Labneh (Yoghurt Cheese)
Garlic Shrimp
Grilled Halloumi Cheese
Thyme Pie (Man'oushé bi-za'tar)
Stuffed Grape Leaves (Abrak)
Tahini Dip/Sauce
Garlic Sauce (Aka Toum)
Soups
Red Lentil Soup
Lebanese Chicken and Vegetable Soup
Salads
Parsley, Tomato & Onion (Tabouleh) Salad
Lebanese Salad with Pita Crisps (Fattoush Salad)
Lebanese Chicken (Meshwe) Salad
Sandwiches
Basic Pita Bread Recipe
Falafel Sandwich
Shish Kebab Sandwich
Chicken Shish Taouk Sandwich
Beef Shawarma Sandwich
Avocado, Tahini and Sumac on Toast
Halloumi Cheese Sandwich
Lebanese Tuna Sandwich
Lebanese Hamburger
Lebanese Pizza (Manakeesh)
Basic Homemade Lebanese Pizza Dough
Spicy Meat Pizza (Lahm Bi Ajin Manakeesh)
Lebanese Veggie & Cheese Pizza
Cheese Manakeesh
Lamb Pizza (Kafta Manakeesh)
Beef
Roast Marinated Beef (Shawarma)
Lebanese Beef Kebabs (Kofta)
Grilled Lean Beef (Shish Kebab)
Chicken
Roasted Marinated Chicken (Shawarma)
Lebanese Chicken Cutlet with Citrus Sauce
Lebanese-Style Roast Chicken
Shish Taouk (Grilled Chicken)
Lamb
Spicy Lamb Sausages
Lamb Kofta
Lamb Diamonds (Kibbeh Sinayee)
Seafood
Lebanese Grilled Fish
Lebanese Baked Fish
Vegetarian
Stuffed Eggplant in Red Sauce
Lebanese Rice with Vermicelli
Deep Fried Vegetables (Maqaali)
Pickled Turnip
Desserts
Baklava
Lebanese Cheesecake (Knafeh)
Conclusion
Review
Also by Lina Chang
Appendix - Cooking Conversion Charts
 JUST FOR MY READERS!
100% FREE BONUS!

To thank you for downloading my book, for a limited time, you can get these two FREE
COOKBOOKS from the Cookbook Publisher.

Just CLICK HERE to download your two free cookbooks

 Introduction
It’s no surprise that the cuisine from what was once called “the Paris of the
Middle East” has become one of America’s best loved. Mediterranean food at
its best, Lebanese cuisine boasts freshness, healthfulness, and variety. The
Lebanese tradition of hospitality ensures that their dishes comfort, delight,
and satisfy. Though relatively new in America, it is a cuisine that dates back
thousands of years, with touches from both the East and West, emphasizing
freshness according to what is abundant in a particular season. Lebanese food
consists of the freshest grains, vegetables, fruit, seafood, poultry, and meat.
The flavors are always full, seasoned with herbs and spices.

History

Being at the easternmost point of what was once the “Fertile Crescent”,
Lebanese culture dates back to the beginnings of Western civilization and
shares many similarities with the cuisine of other Middle Eastern countries. It
was often traversed by nomads who introduced their own dishes, herbs, and
spices. But it is the influence of two of Lebanon’s foremost occupiers that
makes their cooking distinct.

The Ottomans occupied Lebanon for 400 years, from the early 1500s to the
early 1900s. We have them to thank for the Lebanese preference for lamb and
the variety of dishes containing fruit and nuts. The Turks also introduced
bread, coffee, and baklava.

The French defeated the Turks in World War I, bringing their culinary
influence to Lebanon. Thus, you have ancient Middle Eastern cooking,
refined by French cooking ideals – which give it an irresistible international
appeal.

Lebanese immigrants first arrived in the in the U.S. in the late 1800s, mostly
from Beirut and Mount Hermon. Later, when civil war broke out in Lebanon
in 1975 and continued until 1991, more Lebanese immigrants came in. They
brought with them their food and their tradition of hospitality, offering guests
a variety of hearty and delicious dishes.

American interest in healthy Mediterranean cuisine has helped spark more

interest in Lebanese cuisine as well. Of course, Lebanese food in the U.S. has
been adjusted somewhat to suit American expectations. Although lamb and
poultry were the preferred meats originally, availability has brought about
dishes with beef. Meats in Lebanon were used sparingly, but American tastes
have called for the use of large chunks of meat. Traditionally subtle, spice
combinations have been made stronger. Lemon, which is widely used
traditionally, is not very popular among Americans and has been toned down.
Unlike the Lebanese tradition of sitting leisurely while enjoying a meal, take-
outs have sprouted up to cater to the fast food crowd. Dishes are presented
with pictures to help those who are unfamiliar with the cuisine to pick out
what they want. Today, you can find Lebanese food in health food stores as
well as gourmet shops. Hummus and pita, for instance, are now familiar
household fare.

Ingredients in Lebanese Cooking

Ingredients should always be fresh and in season; this is the secret to the
healthy goodness of Lebanese cuisine. Below are some of the ingredients that
give Lebanese cooking distinct flavor.

Ashta
A form of clotted cream used in a variety of Lebanese desserts.

Bread
Pieces of torn bread are often found in salads. Bread is so important in the
Middle East that sometimes it is called “life.” Lebanese flatbread or pita
bread is popular because it is easy to make, healthy, and a good match for a
number of other ingredients.

Fruit
The Lebanese have a variety of fruit in season for dessert and also
incorporate it in their main dishes.
Garlic
Along with olive oil, this is considered to be one of the ingredients that give
Lebanese dishes their characteristic flavor.

Herbs and Spices

Various fresh herbs and spices are valued and used to make dishes tasty.
Sumac and zahtar are examples. Parsley, mint, cumin, coriander, paprika,
cloves, allspice, and nutmeg are popularly used. Lebanese coffee is flavored
with cardamom.

Kibbeh Meat
This is lamb meat that has been passed through the grinder several times until
emulsified. Modern appliances do away with the arduous and unpleasant
traditional method of preparing the meat using a mortar and pestle to prepare
kibbeh, Lebanese paté, or meatball filling.

Lamb
Traditionally, meat is eaten sparingly, but lamb is the usual meat of choice.
Seasoned or marinated, it is eaten in a variety of ways, from raw to grilled.
Lebanese methods of cooking of lamb minimize gaminess and bring out the
flavor.

Lebanese 7-spices
A combination of allspice, coriander, cinnamon, black pepper, ground
nutmeg, ground cloves, and white pepper.

Lemon Juice
Another quintessential ingredient in Lebanese cooking. It is added to almost
everything.

Nuts
An assortment of nuts, like walnuts, almonds, pine nuts, and pistachios, are
used on the side or as ingredients in main dishes and desserts. Nut pastes are
used to fill delicious pastries.
Olive Oil
Along with garlic, olive oil is said to give Lebanese cooking its distinct
flavor, and it is used in generous amounts.

Poultry
Poultry is the preferred meat over red meats, aside from lamb. It is eaten
sparingly with bread or grilled on skewers. It can also be an ingredient for
salads and pies.

Rose Water or Orange Blossom Water

Made from distilled roses or oranges. These are used as flavoring for
desserts.

Seafood
Bordered by the Mediterranean Sea to its west, Lebanese cooking involves
many dishes that make use of the freshest produce from the sea.

Sumac
A dried berry seasoning that is described as salty with a lemony flavor. It is
used for salads, pies, and meats.

Tahini
A smooth sauce or paste made from sesame seeds; a very common ingredient
in dips.

Vegetables
Fresh vegetables in season, usually raw or pickled, are valued in Lebanese
cooking to make salads, wraps, and dips, or to be added as fillings for pies
and bread. Olives, squash, cucumber, eggplant, greens, and tomatoes are
popular. Chickpeas are used to make creamy hummus.

Yogurt and Yogurt Cheese

Natural, unsweetened and unflavored yogurt is often used as a dip or
ingredient. So is labneh (sometimes spelled labne or labna), which is cheese
made by squeezing the liquid out of the yogurt.
Wheat
Wheat is used to make bread or pastry. Cracked bulgur wheat is added to
meats to make meatballs.

Zahtar or Za’atar
A Lebanese spice or a spice mix that is used in seasoning many dishes. Its
main ingredient is thyme. Other ingredients are cumin, coriander, sesame
seeds, and sumac (a dried berry).

Common Tools and Equipment

Fortunately, modern equipment helps do away with some unpleasant and

difficult food preparation methods. Nowadays, Lebanese cooking makes use
of what is normally available in the modern kitchen. The food processor is a
valuable tool in preparing a kind of lamb paté or kibbeh. Alternatively, one
may also purchase pre-ground kibbeh meat from the butcher.

One special piece of equipment that is noteworthy may be a spice or coffee

grinder. As many recipes require fresh herbs and spices, having a grinder
ensures that you have some on hand, with the freshest flavor.

Generally, no special equipment is required for preparing Lebanese dishes.

Make sure you have the usual equipment for measuring, cutting, mixing,
turning or flipping, scooping, grating, or grinding as well as equipment for
storage (like bowls, plastic containers, canisters, or boxes). Kitchen
thermometers can be useful to avoid overcooking. You will also need some
heavy-bottomed skillets and pots as well as a grill.

Cooking Methods

Preparing Lebanese food entails the usual methods of boiling, frying,

stewing, and roasting. At some stages of preparation, ingredients may have to
undergo drying, smoking, or salting. A lot of seasoning and marinating goes
into food preparation as well, making use of fresh spices, herbs, and
seasonings.
Lebanese dishes may share the same names with other Middle Eastern and
Mediterranean dishes. But the ingredients are distinct from others and the
cooking methods are influenced by French cuisine.

It’s time to try out this vibrant cuisine that does not disappoint. The recipes
here are as user-friendly as possible, to help you make these recipes
successfully at home.
 Appetizers (Mezze), Dips & Sauces
Garlic Spicy Potatoes (Batata Harra)

Serves: 4
Preparation Time: 10 minutes
Cooking Time: 15 minutes

Ingredients
Oil, for frying
2 pounds potatoes, peeled and cut into large cubes
Salt, to taste
2-3 cloves garlic, finely minced
½ cup cilantro, finely chopped
½ teaspoon chili powder, or to taste
½ teaspoon paprika (optional)
½ lemon, juiced

Directions
1. Heat the oil, at least 2 inches deep, in a large pot over medium heat.
2. When a cube of bread dropped into the hot oil turns golden brown in 10
seconds, the oil is the right temperature (about 350°F).
3. Fry the potatoes until they are evenly browned and golden (about 6
minutes). Do not crowd the pot. Fry in 2 batches, if needed.
4. Using a strainer or slotted spoon, lift the potato cubes out of the oil and
drain them on paper towels.
5. Meanwhile, heat about a tablespoon of oil in a skillet over medium heat
and sauté the garlic, cilantro, chili powder, and paprika until fragrant
(about 30 seconds).
6. Turn off the heat and toss in the drained potatoes. Drizzle with the
lemon juice.
7. Serve hot.
Cucumber Salad (Laban bi Khyar)

Serves: 3-4
Preparation Time: 5 minutes plus overnight refrigeration time
Cooking Time: 0 minutes

Ingredients
1 long and thin cucumber, with dark green skin, washed

Yogurt sauce
1-2 large cloves garlic, peeled
½ teaspoon salt
1 ½ cups plain yogurt
½ teaspoon tahini (optional)
1 tablespoon fresh mint leaves, finely chopped
1 tablespoon fresh dill, chopped

Directions
1. Using a mortar and pestle, crush the garlic thoroughly with the salt.
Mix this well with the yogurt, tahini, dill, and mint. The sauce for the
salad is best after it is refrigerated overnight.
2. When you are ready to make the salad, cut the cucumber in half
lengthwise, and slice each halve in fine slices
3. Combine the cucumber with the dressing and serve.
Falafel (Fried Chickpea Balls)

Serves: 10
Preparation Time: 30 minutes
Cooking Time: 7 minutes

Ingredients
Oil, for frying
1 teaspoon baking soda

For the falafel patties:

1 ¼ cups dry fava beans, preferably pre-peeled, soaked overnight, rinsed and
drained
2 cups dried chickpeas/garbanzos, soaked overnight, rinsed and drained
¼ cup parsley, destemmed and chopped
½ cup cilantro, destemmed
8 cloves garlic, peeled and crushed
1 large onion
½ cup green onion, chopped
2 tablespoons salt
black pepper, to taste
2 tablespoons flour
Red chili pepper, to taste
1 teaspoon cumin
3 teaspoons coriander
Tahini Dip

Directions
1. Place the presoaked fava beans in a food processor and let it run until
the beans are the consistency of bread crumbs. Do the same for the
chickpeas. Combine the two together in a bowl.
2. Place the rest of the falafel ingredients in the food processor and let it
run until they are paste-like in consistency. Add this to the processed
beans.
3. Mix the ingredients together until they resemble a dough. Add a small
amount of water, if needed. Adjust the flavor with seasonings, if
necessary.
4. Just before frying, add the baking soda to the bean dough and mix well.
Let it rest for about 5 minutes.
5. Using 2 spoons or an ice cream scoop, shape the mixture into compact
balls. If you like, you can flatten the balls a little to form patties.
6. Fry in preheated oil about 1 inch deep over medium heat, until evenly
browned (about 2-3 minutes).
7. Remove the falafel from the oil with a slotted spoon or tongs, and drain
them on paper towels.
8. Serve warm with tahini dip.
Baba Ghanouj (Eggplant Dip)

Serves: 6
Preparation Time: 15 minutes
Cooking Time: 15 minutes

Ingredients
6 pieces pita bread, warmed
Chopped parsley, for garnish
Tomato or pickled turnip (optional)
Olive oil, for serving

For the dip:

1 large eggplant, washed, dried and sliced lengthwise
2 cloves garlic, peeled
1 teaspoon salt
⅓ cup tahini
¼ cup lemon juice
Directions
1. Preheat the broiler and line a baking pan or tray with foil and grease it
lightly.
2. Place the eggplant slices in the lined pan.
3. Put the pan under the broiler to char the eggplant skin (about 15
minutes).
4. Remove the pan from the heat and scrape out the eggplant pulp. Place it
in a bowl and into the refrigerator to cool.
5. After cooling, tip the bowl to drain out any liquid.
6. Place the garlic in blender or food processor to mince. Add the rest of
the ingredients and pulse. Scoop the mixture into a serving bowl, and
adjust the flavor as needed.
7. Garnish with parsley and drizzle some olive oil (if desired) before
serving with pita bread or cut vegetables.
Kibbeh (Beef and Bulgur Meatballs)

Serves: 6-8
Preparation Time: 30 minutes
Cooking Time: 20 minutes

Ingredients
Oil, for frying

To make the kibbeh shell:

2 cups kibbeh meat or finely ground beef or lamb, lean
1 ¾ cups medium (or #2) bulgur cracked wheat, soaked in cold water for 30
minutes, drained
1 teaspoon salt
1 teaspoon pepper
1 medium onion, coarsely chopped
Ice cubes, if needed
For the filling:
2 tablespoons olive oil
2 medium onions, 1 finely chopped
2 cups kibbeh meat or finely ground beef or lamb, lean
1 teaspoon allspice
¼ teaspoon cumin
½ cup toasted pine nuts (optional)

Directions
For the kibbeh shell
1. Placed the drained wheat in a thick towel and squeeze out any excess
moisture.
2. Combine the wheat, kibbeh, salt, pepper, and onion in a food processor.
Mix until it reaches a dough-like consistency, dropping an ice cube in
at a time, if needed, to adjust the thickness. Place it in a bowl, cover,
and set it aside.

For the filling

3. Heat the olive oil in a skillet over medium heat and sauté the onions
until translucent.
4. Add the meat and the rest of the ingredients and cook until the meat is
evenly browned, breaking it up with a wooden spoon while cooking.
5. Remove the skillet from the heat and let it cool for at least 10 minutes.

To assemble
6. Form about 2-3 tablespoons of the shell mixture into a bowl shape in
the palm of your hand.
7. Using your finger, make a depression in the shell for the filling.
8. Add the filling and pinch the shell around it to seal. At this point,
prepared balls may be stored in an airtight container in the freezer for
later use.

Frying
9. Heat oil about 3 inches deep to 350°F, and fry the kibbeh until they are
golden brown (about 3 minutes).
10. Use a slotted spoon to remove the balls from the oil and drain them on
paper towels.
Hummus (Chick Pea Dip)

Serves: 6
Preparation Time: 10 minutes
Cooking Time: 0 minutes

Ingredients
2 (16 ounce) cans chickpeas/garbanzos, drained, juice reserved
4 cloves garlic, minced
¾ cup tahini
1 ½ teaspoons salt
½ cup lemon juice, or as needed
Chopped parsley, for garnish
Dash of cayenne powder (optional)
6 pieces pita bread, warmed
Olive oil
Paprika
Directions
1. Process the drained chickpeas and garlic in a food processor to mince.
Add the tahini, salt, and lemon juice. Use thee reserved liquid from the
chickpeas to adjust the consistency, adding it gradually until the
hummus is thick and creamy.
2. Adjust the flavor with more salt and lemon juice, if needed. Spoon the
dip into a serving bowl.
3. Sprinkle the top with cayenne powder (optional) and garnish with
parsley.
4. Drizzle with olive oil and a dash of paprika, if desired. Serve with pita
or cut vegetables.
Labneh (Yoghurt Cheese)

Serves: 2-3
Preparation Time: 10 minutes plus overnight straining
Cooking Time: 0 minutes

Ingredients
4 cups plain yogurt
Salt and pepper, to taste
1 tablespoon fresh herbs like thyme, mint, parsley, or chives, minced
(optional)
2 cups extra-virgin olive oil, optional
Extra sprigs of desired herbs
1 hot pepper, trimmed and sliced thinly for serving (optional)
Fresh herbs for serving

Directions
1. Place a colander in a bowl, and line it with cheesecloth or coffee filters.
2. Spoon the yogurt into the colander and let it drain for 24 hours.
Refrigerate if a mild flavor is desired, or leave it at room temperature
for a tangier flavor.
3. After 24 hours, mix the drained yogurt with salt, pepper and herbs
(optional). Spoon the labneh into a clean glass jar to keep for 1 week.
(Drained out whey may be stored, refrigerated, for 1 month to be used
for other recipes.)
4. For longer storage, shape the soft cheese into balls using hands greased
with olive oil. Place them in clean jar layered with herb sprigs. Pour in
olive oil to cover them, and refrigerate. Labneh will keep this way for 2
months.
5. Serve with pita and sprinkle with hot pepper slices and fresh herbs if
desired
Garlic Shrimp

Serves: 3-4
Preparation Time: 5 minutes
Cooking Time: 4-5 minutes

Ingredients
14 ounces medium-shrimp, cleaned and peeled
¼ cup olive oil
3 cloves garlic, crushed
1 teaspoon ground cumin
1 teaspoon paprika
1 teaspoon ground chili, or according to taste
Salt and pepper, to taste
1 tablespoon spring onion, finely chopped
1 tablespoon parsley, finely chopped
Juice of 1 lemon
Directions
1. Heat the oil in a skillet over medium heat and add the shrimp, garlic,
cumin, paprika, chili, salt, and pepper.
2. Cook until the shrimp is opaque and pink in color (about 3 minutes).
3. Add the spring onion, parsley, and lemon juice, and cook for another
minute.
4. Serve.
Grilled Halloumi Cheese

Serves: 4
Preparation Time: 5 minutes
Cooking Time: 6 minutes

Ingredients
2 (8 ounce) packages Halloumi cheese, cut into 4 pieces (3-inch x 1-inch
pieces)
8 cherry tomatoes
8 cubes of bread
Extra-virgin olive oil, for brushing
1 teaspoon paprika
1 teaspoon dried thyme
1 tablespoon fresh oregano, chopped
Juice of ½ a lemon

Directions
1. Preheat a grill or non-stick skillet to medium heat. Soak wooden
skewers in water for 15 minutes.
2. Put the cut cheese, cherry tomatoes, and bread in an alternating pattern
on the skewers.
3. Brush the skewers with oil and season them evenly with paprika and
thyme.
4. Grill the cheese until it is warmed through (about 3 minutes per side).
5. Sprinkle with oregano and lemon juice.
6. Serve.
Thyme Pie (Man'oushé bi-za'tar)

Serves: 4
Preparation Time: 20 minutes
Cooking Time: 9-12 minutes

Ingredients
4 pieces uncooked flatbread or pita dough
6-8 tablespoons za’atar, or wild thyme mixture
¼ cup olive oil
¼ cup vegetable oil

Za’atar (or wild thyme mixture)

4 teaspoons sesame seeds
4 tablespoons fresh oregano, finely chopped
4 teaspoons dried marjoram
4 teaspoons ground sumac
1 teaspoons sea salt
4 teaspoons ground cumin
Directions
To make the za’atar
1. Heat a skillet over medium heat.
2. Toast the sesame seeds in the heated skillet for about 2 minutes.
Remove from the heat.
3. Place all the ingredients in a blender, and pulse until they reach a fine
texture. The spice mixture may be stored in a sealed jar for 1 week in
the refrigerator.

For the pies

4. Preheat the oven to 400°F, and grease a baking tray lightly.
5. Combine the za’atar with the olive and vegetable oils to make a creamy
mixture. Spread this on the prepared pieces of dough.
6. Place the dough on the prepared tray and bake the pies for 7-10
minutes.
7. Serve hot.
Stuffed Grape Leaves (Abrak)

Serves: 6-8
Preparation Time: 35 minutes
Cooking Time: 1 hour

Ingredients
50 large fresh grape leaves, rinsed thoroughly and cut vertically along the
large vein
1 pound ground lamb (beef may be substituted)
¾ cup uncooked white rice
½ teaspoon ground cinnamon
1 teaspoon garlic powder
2 teaspoons allspice
Salt and pepper
1 pound lamb bones or lamb chops
1 tomato, sliced
¼ cup olive oil
12 cloves garlic
½ cup lemon juice
Water
Pita bread (optional)

Directions
1. Mix the rice and ground lamb together. Add the cinnamon, garlic
powder, allspice, salt, and pepper, and mix thoroughly.
2. Fill the grape leaves with meat mixture and roll them up like eggrolls.
3. Prepare a Dutch oven or heavy-bottomed deep pan on a burner over
medium heat, and pour in the olive oil.
4. Layer the lamb bones or chops in the pot, and arrange the tomato
slices over the lamb bones.
5. Place the rolls, seam side down, in a layer over the tomatoes. Add the
garlic cloves randomly between the rolls. Make sure the rolls are
tightly packed into the pot.
6. Pour the lemon juice over the rolls.
7. Add enough water to cover up to 2 inches above the layered rolls.
Place a heatproof plate over the rolls to keep them in place.
8. Bring everything to a simmer.
9. Continue cooking over low heat until the rice and meat are done
(about 1 hour).
10. May be served with pita bread, if desired.
Tahini Dip/Sauce

Serves: 1-2
Preparation Time: 5 minutes
Cooking Time: 0 minutes

Ingredients
2-3 tablespoons tahini paste
½-1 cup lemon juice, freshly squeezed
2 gloves garlic, crushed
Salt, to taste

Directions
1. Place the ingredients, using ½ cup of lemon juice, in the blender and
pulse until smooth.
2. Adjust the flavor and consistency by adding salt, tahini, or the rest of
the lemon juice, if needed.
Garlic Sauce (Aka Toum)

Serves: 1-2
Preparation Time: 10 minutes
Cooking Time: 0 minutes

Ingredients
3 heads of garlic, peeled
1 teaspoon of salt
4-5 cups light vegetable oils (such as safflower, sunflower or canola, NOT
olive oil)
Juice of 1 lemon

NOTE: Heavy oils like olive or avocado oil will cause the taste to be too
bitter.

Directions
1. Pound the salt and garlic in a mortar and pestle or food processor until
it looks pasty.
2. Add the oil gradually in a thin stream, about ½ a cup at a time,
alternating with about ½ teaspoon lemon juice, mixing and crushing to
make a suspension.
3. Continue this pattern until a paste is formed. Be careful not to add too
much oil or juice that the consistency turns runny and no longer paste-
like.
 Soups
Red Lentil Soup

Serves: 8
Preparation Time: 20 minutes
Cooking Time: 30 minutes

Ingredients
6 cups chicken or vegetable stock
2 cups red lentils
1 medium-sized potato, peeled and quartered
3 tablespoons olive oil
1 tablespoon minced garlic
1 large onion, chopped
1 small carrot, peeled and thinly sliced
1 tablespoon ground cumin, or to taste
1 teaspoon Lebanese 7-spice (optional)
½ teaspoon cayenne pepper
¾ cup fresh lemon juice

Directions
1. Place the stock, lentils, and potato in a pot or large saucepan and bring
it to a boil.
2. Reduce the heat to a simmer and continue cooking for 20 minutes.
3. In a skillet, heat the olive oil over medium heat and sauté garlic, onion,
and carrot until tender (about 3 minutes).
4. Add the sautéed vegetables to the soup, along with the cumin, Lebanese
7-spice, and cayenne pepper. Continue simmering for another 10
minutes.
5. Use an immersion blender to smooth, or carefully transfer the soup to a
blender and pulse until you reach the desired texture.
6. Stir in the lemon juice and serve hot.
Lebanese Chicken and Vegetable Soup

Serves: 4
Preparation Time: 10 minutes
Cooking Time: 1 hour and 3 minutes

Ingredients
8 cups chicken stock
2 chicken breasts
1 cinnamon stick
2 bay leaves
1 medium onion, finely chopped
1 cup finely chopped parsley
3 tomatoes, chopped
½ teaspoon allspice
½ cup egg vermicelli, crushed
Salt and pepper to taste

Directions
1. Place the chicken stock, chicken breasts, cinnamon stick, and bay
 leaves in a pot and bring it to a boil.
2. Reduce the heat, cover, and simmer for 30 minutes.
3. Remove the chicken to a cutting board, and discard the cinnamon and
bay leaves.
4. Add the onion, parsley, and tomatoes to the stock and bring it back to a
simmer.
5. Meanwhile, shred the cooled chicken breast with forks or a knife.
6. Put the shredded chicken back into the simmering stock, together with
the allspice, salt, and pepper. Simmer for another 20 minutes.
7. Add the vermicelli, and cook 3 minutes more.
8. Serve hot.
 Salads
Parsley, Tomato & Onion (Tabouleh) Salad

Serves: 4-6
Preparation Time: 40 minutes
Cooking Time: 0 minutes

Ingredients
⅓ cup bulgur wheat #2, soaked in cold water for 20 minutes, drained
2 medium tomatoes, finely diced
3 cups fresh flat-leaf parsley, finely chopped
½ cup fresh mint, finely chopped
½ seedless English cucumber, peeled, cored, and cut into ¼-inch pieces
Salt and pepper, to taste
3-4 tablespoons olive oil
⅓ cup fresh lemon juice
4-6 pieces freshly warmed pita bread
Center leaves of romaine lettuce, washed thoroughly and dried

Directions
1. Wrap the drained bulgur wheat in a thick towel and squeeze off any
excess water.
2. Using a wooden spoon or your hands, gently mix together the bulgur,
tomatoes, parsley, mint, cucumber, salt, and pepper in a large bowl.
3. Gradually add the olive oil and lemon juice until the desired taste is
achieved. Too much lemon juice will make it too tart, and too much oil
will make it slushy.
4. Cover, and let it stand for 30 minutes.
5. Serve with pita and romaine lettuce for scooping.
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