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Lebanese recipes

(22 Posts)
MadamAntisDerelicte Wed 23-Jul-08 11:54:52

Does anyone have any Lebanese recipes to share? Especially spicy veggie ones for a mixed lunchbox.

Thanks!

MadamAntisDerelicte Wed 23-Jul-08 14:13:20

bump

OverMyDeadBody Wed 23-Jul-08 14:16:57

oooh I know lots, well arab rather than specifically lebanese, but it's all much of a muchness... not a lot of vegetarian though but there is:

tabouleh

cheese pies
zaatar bread

let me have a shufti for the recipes and I'll post back

Brangelina Wed 23-Jul-08 14:21:50

Don't know about spicy in particular but flavousome things are:

Falafel

Kofte (made with red lentils and bulghur wheat instead of lamb)

The ubiquitous hoummous and baba ganoush

The beans one (foul medames? is that what they're called?)

I also once had some lovely rice patties in a Lebanese restaurant in London.

I use lots of lebanese food in our veggie diet. Love the flavours. Lots of things may have meat in the original recipe but I find they can easily be adapted.

OverMyDeadBody Wed 23-Jul-08 14:25:49

stuffed courgettes?

you'll need 1kg of small courgettes

Core the courgettes, taking out all the filling and chopping it up small, without breaking the skin at all so you have lots of hollow courgettes.

fry a finely chopped onion in butter until transparant, add two cloves of garlic and two tablespoons of pine nuts, fry a further 5 minutes. Add finely chopped courgetteor mince meat if not vege, lots of chopped parsley, half a teaspoon ground allspice and 1/4 cup short grain rice.
Fill the courgettes with the mixture, plce the courgettes close together in a heavy based pan, add water to halfway up, cover with an inverted plate that fits nicely inside the pan, and simmer gently for about 1 hr or until tender.

Serve with a thick tomato sauce and yoghurt.

OverMyDeadBody Wed 23-Jul-08 14:27:12

yep foul madames, by them in tins in arab shops, simply heat up from the tin, add lots of salt and olive oil, and eat with pitta bread.

MadamAntisDerelicte Wed 23-Jul-08 14:27:21

yes yes!! Gimme!!! grin

Seriously I would LOVE any/all of those recipes if you have time.

OverMyDeadBody Wed 23-Jul-08 14:29:20

lebanese recipes

MadamAntisDerelicte Wed 23-Jul-08 14:29:26

OMDB - thank you! Does the plate rest on top of the courgettes in the pan?

MadamAntisDerelicte Wed 23-Jul-08 14:30:53

Phwooooar at the link. Exactly the sort of thing I was after.

OverMyDeadBody Wed 23-Jul-08 14:32:09

Tabouleh:

Ingredients:
2 bunches of fresh parsley (1 1/2 cup chopped, with stems discarded)
2 tablespoons of fresh mint, chopped
I medium onion, finely chopped
6 medium tomatoes, diced
1 tablespoon salt
1/2 teaspoon black pepper
1/2 cup bulghur, medium grade
6 tablespoons lemon juice
6 tablespoons extra virgin olive oil
Romaine lettuce or grape leaves to serve
Preparation:
Soak bulghur in water for 1 1/2 to 2 hours in cold water until soft.

Squeeze out excess water from bulghur using hands or paper towel.

Combine all ingredients, except for salt, pepper, lemon juice, and olive oil.

Line serving bowl with grape leaves or romaine lettuce, and add salad.

Sprinkle olive oil, lemon juice, salt and pepper on top.

Serve immediately or chill in refrigerator for 2 hours before serving.

OverMyDeadBody Wed 23-Jul-08 14:32:47

yes it should be weighing the courgettes down

OverMyDeadBody Wed 23-Jul-08 14:34:39

Feta pitta <drool>:

If you can, get to an arab shop and buy proper pitta, not the greek stuff sold in supermarkets

Ingredients:
4 pita rounds
16 oz. feta cheese, crumbled
1 cup cucumber, diced
2 cups shredded lettuce
1 small onion, diced
1/2 teaspoon black pepper
1/4 teaspoon sumac

Preparation:
In a bowl, combine vegetables and spices. Mix well to ensure even distribution of spices. Add crumbled feta.

Heat pita bread in oven or microwave. Cut pita rounds in half and stuff each half with veggie/feta mixture.

OverMyDeadBody Wed 23-Jul-08 14:36:41

vege stuffed grape leaves

OverMyDeadBody Wed 23-Jul-08 14:38:14

Spinach Fateyer (pies):

Ingredients:
For the Dough:
1 cup all purpose flour
1/2 teaspoon salt
3 tablespoons vegetable oil
1/4 cup water
For the Spinach Filling:
1/2 pound fresh spinach, finely chopped
1 small onion, chopped
3 tablespoons lemon juice
2 teaspoons vegetable oil
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup walnuts, chopped
1/8 teaspoon ground sumac
Preparation:
In a medium bowl, combine flour and salt. Add oil and begin to knead dough. Once oil is absorbed, add warm water. Knead into an elastic dough.

Shape dough into 2 inch diameter balls. Cover and set aside.

Preheat over to 425 degrees.

Wash spinach and soak spinach in salted water while you chop vegetables. Rinse spinach and dry thoroughly with paper towel.

Combine and toss filling ingredients.

Place 2 teaspoons of filling in the center of each ball of dough. Cover filling with dough and form into triangular shape.

Bake for 10-15 on greased baking sheet, until golden brown.

Allow to cool 5 minutes and serve immediately.

OverMyDeadBody Wed 23-Jul-08 14:39:05

that's 220C (for the oven temp)

OverMyDeadBody Wed 23-Jul-08 14:40:41

spinach pies look like this(but not burnt at the top lol)

MadamAntisDerelicte Wed 23-Jul-08 14:44:59

Thank you so so much grin

OverMyDeadBody Wed 23-Jul-08 14:46:27

no worries!grin

Brangelina Wed 23-Jul-08 14:55:50

Here's a kofte recipe I used once

I vary the ingredients a lot though, depending on what I have in herbs wise. To make fine bulghur if you can't find it in the supermarket just grind normal bulghur in a spice or coffe grinder.

OverMyDeadBody Wed 23-Jul-08 15:15:50

mmm brangeline those look good! I might make them. Cheers!

Brangelina Wed 23-Jul-08 15:18:02

I think I might too. It's been a while and I've got some fresh mint to use up on my balconysmile.

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