Lebanese Recipes by Habeeb:
Lebanese Salad
1 head Romaine lettuce
Two medium sized tomatoes
5 small salad cucumbers.
If not available, use 1 or 2 English cucumbers
(hothouse)
1-2 cloves garlic
¾
teaspoon salt
¼
cup extra virgin olive oil
1½ tablespoon lemon juice
Smash the garlic with salt in a mortar and
pestle or in the bottom of the pan. Add olive
oil and lemon juice and mix well with a wisk
or a fork to allow the garlic flavor to permeate
the liquid.
Cut the lettuce, tomatoes, and cucumbers
into bite-size pieces and mix thoroughly
with the liquid dressing. Eat immediately.
Suggestion: Add dried parsley flakes and
/ or dried mint flakes to the salad and toss.
Hint: Do not prepare the salad ahead of time.
Must be eaten immediately after preparation,
otherwise the dressing will cause the vegetables
to wilt and become soggy.
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Rice and Chick Peas (Garbanzo Beans)
1 lb. Stew meat cut in small pieces
1 medium yellow onion
2 Tbsp. Crisco vegetable shortening
4 cups water
2 cans garbanzo beans (15 oz. size)
1 1/2 tsp. Salt
1/4 tsp. Allspice
1 1/4 c. long grain rice
Cut pieces of meat into smaller pieces.
Cut onion into small cubes. Melt Crisco in
dutch oven. Fry meat until half brown, add
onions and cook until they begin to become
transparent. Add water and garbanzo
beans to meat and
onions. bring to boil and let boil for
5 minutes. Add rice, salt and allspice. (Water
should
be ½ inch
higher than the rice. Add more if there isn’t
enough.) Cook until rice is soft and water
is evaporated. This dish should be cooked
on medium heat.
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Lebanese Coffee (qahwa or 'ahweh)
2 1/2 cups water
Sugar to taste (I usually use 2 tablespoons)
1/4 cup (dry measure) Lebanese coffee. An additional one or more teaspoons make
stronger coffee. My favorite brand of coffee is the famous Najjar brand, available
plain or
with Cardamom
Bring water to a boil in a rakweh (a tall
narrow pot tapered at the top, used only
for making coffee).
Take pot off burner. Add coffee and sugar
and stir.
Place back on burner and bring to a boil
again. Watch very carefully, otherwise it
would foam and rapidly boil over.
Move the rakweh to one side of the stove
burner and hold it half-on the burner
and half off
the burner. Make
a hole in
the froth (or move the froth to one side)
to release steam, otherwise it will boil
over.
Allow to boil for no more than 30 seconds.
Remove from
heat.
To drink: Use a Lebanese coffee cup or an
equivalent,such as a demitasse.
Skim some of the froth and place in each
cup. Let coffee stand for 5 minutes to allow
the
grounds to settle to the bottom of the pot.
Gently pour coffee into the cups.
Warning: Lebanese coffee, like its Turkish
sibling, is triple-strong. You can easily
feel the caffeine kick into effect.
Variations:
1. Add sugar at the beginning then bring
to boil.
2. If you are not sure whether you would
like the cardamom taste, buy plain coffee
grind and add two or three peeled cardamom
seeds in the pot and boil with the water.
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Hummus:
Sorry, we cannot
give this recipe away. It is a trade secret.
However, let
me tell you some information about this
delicious appetizer and dip. Hummus is
the Arabic word for chick peas (garbanzos).
The more accurate name is “Hummus
Bi Tahini”, meaning “chick
peas with tahini”. Tahini is a paste
made of 100% crushed sesame seeds and is
available at most international food stores.
Tahini by itself does not taste good at
all. However, when added to chick peas,
it gives hummus its distinctive taste.
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Baklava:
Sorry again, we cannot give the
recipe away. It is even more of a trade
secret. Thank you for your understanding.
Please click on the button About Baklava on the top navigation
bar to learn about baklava.
To our clients: These recipes are available
at www.habeeb.com for your enjoyment. If you use the recipes,
please give reference to habeeb.com as the source. Thank you.
Your Host
Habeeb
More Authentic Lebanese Recipes - several pages.
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