Deep-fry the Lebanese bread. or you can bake the bread in a medium oven for about 10 minutes - this will crisp up the bread.
Drain the bread on kitchen paper abd then after it has cooled, break/crumple in your hands until it breaks into small pieces.
Combine all of the salad ingredients and then toss with the dressing.
For the dressing- combine the dressing ingredients and whisk together.
This salad is best dressed just prior to serving.
hrough cooking.
Lay out Lebanese breads on ungreased oven trays
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Pre-heat oven to 180\u00b0C.
Cream together the sugar and eggs.
Whisk in the oil, orange juice and tahini.
Add the flour and baking powder and bring together. You should have a stiff dough.
Turn the mixture onto a lightly-floured work surface and roll out to about 6mm thickness.
Cut into ka'ak shapes (typically crescents), transfer to a lightly-greased baking tray.
Bake for 12-15 minutes, or until a light golden brown. Remove from the oven, sprinkle a little caster sugar over the top then transfer to a wire rack to cool ...
Place yogurt in a heavy saucepan.
Blend beaten egg white into the yogurt.
Add cornstartch& salt.
Stir in the same direction until well blended.
Place pan over medium heat and stir constantly with a wooden spoon.
Heat until it starts to boil, always stir in the same direction (this is important).
Lower heat and let it simmer 3-5 minutes until thick.
Use as required in recipes (Laba Bil Bayd-Eggs in yogurt is one recipe that calls for it- see separate posting).
o heat.
Cut the Lebanese Pita Dough into 12 pieces
nd 1 tsp. Equal for Recipes in bottom of 9 inch
nd 1 tsp. Equal for Recipes or 3 packets Equal sweetener
n the refrigerator.
Some recipes call for the dough to
To make the dukkah, heat a large frying pan over medium heat. Add sesame seeds and spices. Cook, stirring, for 2-3 mins, until toasted and fragrant. Remove from heat. Add nuts, sea salt flakes and black pepper. Set aside.
Cook eggs in boiling water for 3-4 mins. Cool under cold running water. Peel and set aside.
Combine artichokes, parsley, onion, lemon juice and oil. Season to taste. Roll eggs in dukkah then slice in 1/2. Serve over salad, drizzled with olive oil, and Lebanese bread on the side.
Preheat oven to 400\u00b0F. Lightly grease a large baking sheet.
Heat oil in a large frying pan on high. Saute onion and sweet potatoes 4-5 minutes, until onion is golden.
Add lamb and cook 4-5 minutes, breaking up lumps as it cooks. Stir in garlic and spices and cook 1 minute. Season to taste; cool.
Layer 6 sheets phyllo, spraying each with oil. Cut lengthways into 4 equal strips.
Spoon 1/3 cup lamb mixture lengthways along phyllo strips. Fold over one long side, tuck in short ends, then roll over to enclose completely. Repeat ...
For the hummus, process the chickpeas, tahini, oil, lemon juice, garlic and cumin in a food processor until smooth. Season to taste.
Preheat cast iron griddle pan on medium-high heat. Brush the lamb chops with oil and cook for 1-2 mins each side or until cooked to desired doneness. Serve with the hummus (sprinkled with additional cumin), the Lebanese bread and salad of choice.
Combine sumac, 1 tbsp oil, garlic, lemon zest and chicken. Heat 1 tbsp oil in a large frying pan over medium heat. Cook chicken for 6-8 mins per side, or until cooked through. Let rest for 5 mins then slice thickly.
Meanwhile, combine tomatoes, onion, chili, avocado, lemon juice, remaining oil and parsley in a medium bowl. Season.
Serve chicken with salad, hummus and Lebanese bread.
Make the cooked yogurt and leave to simmer.
Crush the garlic with 1/2 tsp salt and blend in the mint (crush the mint so it is a course powder).
Heat the clarified butter in a fry pan and add the garlic mixture, stir fry for 5 minutes.
Pour the cooked yogurt into a shallow ovenprrof dish.
Break the eggs and place them evenly on the yogurt (careful not to break the eggs).
Pour the garlic butter mixture over the eggs and bake for 15-20 minutes until the eggs are cooked (hard).
Salt and cinnamon chicken pieces. In a large skillet, melt the butter or margarine, then add the chicken and brown thoroughly on both sides. Add potatoes and onions. Add the tomato paste and water or the tomato sauce. Cover and simmer for 1 hour. Serve over Lebanese Rice. Add pine nuts.
Heat a little olive oil in a pan and fry the pita bread until crispy.
Tear the bread into a bowl and add the tear drop tomatoes, onion, sumac, cucumber, salt, pepper, mint, parsley and coriander.
In a mortar and pestle, pound a pinch of salt together with the garlic and add lemon juice, extra virgin olive oil and pepper.
Add the dressing to the salad and serve straight away.
Mix butter, sugar, flour and baking powder and arak together.
Work into a dough.
Take a generous tablespoon of the dough and make it into a ball.
Press down into a circle.
Place on cookie sheet, and press your finger into the center of the dough to form a ring shape.
Continue with the rest of the dough.
(Traditionally, the dough is formed into short snakes, and formed into circles, and a shelled pistachio is placed at the join).
Bake at 300 degrees for 10 minutes (do not brown the cookies--they're supposed to be white).< ...
Wash the lentils and drain well.
Fry the onions in the olive oil until golden brown.
Add the lentils; season them with the salt, pepper and ground cumin.
Cover the whole with water.
Boil; then let them cook on medium heat until well done.
Puree them or pass them through a food mill.
The soup must have a thick consistency, but if you prefer it thinner, you could add a little water.
Serve with the squares of Lebanese bread as croutons.
Try also a squeeze of lemon in each serving.
Pre-heat oven to 225 C (425F).
Spread tomato paste even over leabanese bread and top with grated mozzarella, followed by evenly spaced olives.
Sprinkle herbs over the top.
Bake in oven for 10 - 15 minutes (check after 10, it doesn't take long).
Allow to rest a few minutes before cutting and serving.
Cut beef in bite-sized pieces. Sprinkle heavily with cinnamon and salt.
Heat olive oil in medium-sized saucepan. Add the beef and brown it on all sides over relatively high heat. Add the green beans, tomato sauce and water.
Cover and simmer for 1 hour. Serve over Lebanese rice.