Kibbeh

Kibbeh
2 cups medium bulgur wheat2 pounds diced lean lamb1 medium onion2 teaspoon salt1 teaspoon black pepper1 teaspoon ground allspice Ice chips (as needed)
Place the bulgur wheat in a bowl, cover with cold water and leave to soak for 10 minutes. Drain the bulgur in a colander and squeeze out as much moisture as possible. Place the drained bulgur in a dish and chill it along with the lamb for at least 1 hour.
Fit a meat grinder with its finest grate and grind the meat twice. Grind the onion twice and combine it with the lamb, bulgur, salt, pepper and allspice. Pass this mixture through the grinder twice, adding a little ice chips if mixture begins to feel warm.
Place the kibbeh in a bowl and knead it to a smooth paste, adding iced chips when necessary. Place the kibbeh on a plate, cover it with plastic wrap and chill thoroughly.
At this point the kibbeh may be consumed raw as kibbeh nayee, or used as the base to any number of cooked kibbeh recipes

Lebanese Chicken and Rice

Lebanese Chicken and RiceYield: 4 servings
3 tablespoons olive oil4 boneless, skinless chicken breasts4 ounces diced onion12 ounces ground beef or ground lamb1 tablespoon minced garlic2 teaspoons ground cinnamon1 teaspoon ground allspice1/4 teaspoon ground cayenne pepper3/4 teaspoon salt1-1/2 cups long grain rice3 cups hot chicken stock, lamb stock or water2 tablespoons minced parsley
Heat the olive oil over high heat in a heavy bottomed pan (pref-erably cast-iron). Saut� the chicken breasts on both sides until they are golden brown. Remove the chicken breasts from the pan and set aside.
Add the onion and ground beef or ground lamb to the same hot pan. Cook until the onions and meat is beginning to brown, then add the garlic and cook another minute or two. Add the cinnamon, allspice, cayenne pepper and salt; saut� two minutes while stirring.
Stir in the rice making sure that it is fully incorporated with the oil and spices, place the chicken breasts in the rice. Pour in the stock or water and cover with a tight fitting lid or aluminum foil. Bake in a 375 oven for 20 minutes. Remove the pan from the oven and sprinkle with minced parsley

Green Beans with Onions, Tomatoes and Mint

Green Beans with Onions, Tomatoes and Mint Yield: 4-6 servings

1 pound fresh green beans2 tablespoon olive oil1/2 cup diced onion1 tablespoon minced garlic1/4 teaspoon ground cinnamon1/2 teaspoon salt1/2 teaspoon ground black pepper2 tablespoon chopped fresh mint1-1/2 cups canned, diced tomatoes1/2 cup water or chicken stock2 tablespoon fresh lemon juice
Wash the green beans and pick both ends. Cut them into 2 to 3 inch lengths.
Heat the olive oil, over high heat, in a large saut� pan. Add the onions and saut� them until they just begin to caramelize (3-4 minutes), add the garlic and saut� another 2 minutes. Stir in the cinnamon, salt, black pepper and mint; saut� for 2 minutes while stirring.
Add the diced tomatoes, water or stock, lemon juice and green beans. Bring to a boil, then reduce the heat to a simmer. Cover the pan and allow the beans to simmer until they are fully cooked (10-15 minutes).

Baba Ghanouj

Baba Ghanouj (Roast Eggplant Pure)Yield: 8 servings

3 medium eggplant1/4 cup fresh lemon juice3/4 cup tahini1 tablespoon minced garlic2 tablespoon olive oil1/2 teaspoon cayenne pepper1 teaspoon ground cumin2 teaspoons salt
Split the eggplant lengthwise; brush them with 1 tablespoon of the olive oil. Place the eggplant cut-side down on a sheetpan and roast at450 for 20-30 minutes or until the eggplant is very soft. Allow the eggplant to cool to room temperature.
When they are at room temperature scoop out the flesh of the eggplant with a spoon and discard the skins. Place the flesh of the eggplant in a colander to drain for about 20 minutes.
Place the drained eggplant in a food processor along with the lemon juice, tahini, garlic, salt, cayenne pepper, ground cumin and the remaining tablespoon of olive oil. Puree until the mixture is smooth and thick. Refrigerate at least 1 hour before serving.

Roast Red Pepper Hummus

Roast Red Pepper HummusYield: 4 cups

3 red bell peppers3 cups chickpeas, canned or cooked and rinsed1 tablespoon fresh minced garlic1 cup tahini (sesame butter)1/2 cup fresh lemon juice1 tablespoon paprika1 tablespoon chili powder2 teaspoons ground cumin1 teaspoon salt1/2 teaspoon cayenne pepper3 tablespoon virgin olive oil1/4 cup fresh minced parsley
Place the whole peppers in an oven-proof skillet and set them to cook in a preheated 450 F. oven. Turn the peppers every 10 minutes; roast them for approximately 30 minutes or until the skins have blackened. Place the roast peppers directly from the oven into a paper bag and seal it closed. Allow the peppers to rest for 10 minutes in the bag, this will loosen their skins. Remove the peppers from the bag and while holding them under cool running water, peel away the black skins and remove the stems and seeds; all that should remain is the flesh of the roast peppers.
Combine the roast peppers, chickpeas and garlic in a food processor and pure until smooth. Add the tahini, lemon, paprika, chili powder, cumin, salt and cayenne pepper; pure another minute until the mixture is very smooth.
To serve: place the hummus on a large plate that has been lined with lettuce leaves. Make an indentation in the center of the hummus and pour in the olive oil. Sprinkle the parsley across the hummus and serve with Arabic flatbread or pita.

Hummus

Hummus bil Tahina Yield: 3-1/2 cups
3 cups chickpeas
1 tablespoon fresh minced garlic
1 cup tahini (sesame butter)
1/2 cup fresh lemon juice
1/4 cup cold water
1 teaspoon salt
1/2 teaspoon cayenne pepper
3 tablespoon virgin olive oil
2 teaspoon paprika
1/4 cup chopped parsley

Pure the chickpeas and garlic in a food processor, add the tahini, lemon juice, cold water, salt, and cayenne pepper; pure another minute or two until the mixture is very smooth.
To serve: place the hummus on a plate that has been lined with lettuce leaves, make an indentation in the center of the hummus and pour in the olive oil. Sprinkle with paprika and chopped parsley across the hummus. Serve with Arabic flatbread or pita.

Fattoush

Fattoush (Toasted Bread Salad) Yield: 4-6 servings

2 teaspoons minced garlic
1 teaspoon salt1 teaspoon pepper
1/2 cup chopped mint
1/2 cup lemon juice
3/4 cup olive oil1 loaf flatbread
6 leaves romaine lettuce, torn into
1 inch pieces1 diced cucumber
2 diced tomatoes
1/2 cup sliced green onions
1/2 cup diced bell pepper
1/2 cup chickpeas
In a small bowl, combine the garlic, salt, pepper, mint, lemon juice, and olive oil. Let stand for 1/2 hour.
Toast the bread in a 350 oven for 5 minutes, or until it is golden brown and crispy. Break the toasted bread into 1 inch pieces.
In a large bowl, combine the bread, romaine lettuce, cucumber, tomatoes, green onions, bell pepper, and chickpeas. Drizzle the dressing mixture over the salad, toss it together, and serve at once.

Tabouleh

Tabouleh (Bulgur Wheat, Parsley, and Mint Salad)
Yield: 4-6 servings
3/4 cup bulgur wheat
2 cups warm water
2 cups chopped parsley
3/4 cup chopped mint
1/2 cup sliced green onions
1/4 cup olive oil
3 tablespoon lemon juice
2 diced tomatoes
2 teaspoons salt
1 teaspoon pepper

Soak the bulgur wheat in the warm water for 1/2 hour, or until it is soft. When the bulgur wheat is soft, squeeze out any excess water.
In a large bowl, combine the bulgur wheat, parsley, mint, green onions, olive oil, lemon juice, tomatoes, salt, and pepper. Refrigerate for 1/2 hour before serving.