Baba Ghanouj

“Baba Ghanouj” is a delicious dip made of smoked eggplants. The way to prepare it is very simple, much like making Hummus. You can enjoy it as a dip for grilled meats and vegetables.

Ingredients:
2 large eggplants
2 Tbsp Tahini Sauce
4 Tbsp lemon juice
2 cloves of garlic, minced
½ tsp salt

Preparation:
Pierce eggplants with a sharp skewer or a large fork. Place them on an open flame and rotate occasionally, allowing them to get charred evenly and cook through (It’s better to do this step outside on a BBQ side burner). Remove the eggplants from heat and set aside until cool enough to handle.
Cut crown off each eggplant and carefully peel off the skin and discard.
Add Tahini sauce, lemon juice, garlic and salt to the eggplants and mash well with a fork.
Spread in a plate making a small pool in the middle for the olive oil. Garnish with a sprinkle of paprika or cayenne powder.

Makes approx 2 cups

Middle Eastern Chicken and Rice

This dish is popular all over the Middle East. It can be made with lamb, beef, or chicken. Everyone eats it with a large dollop of plain yogurt.

Ingredients:
2 Chicken Breasts, bone-in skin-on
½ lb ground beef
2 cups long grain rice
1 tsp ground cinnamon
1 tsp ground allspice
1 tsp black pepper
A pinch of freshly grated nutmeg
2 tsp salt
2 Cardamom Pods
2 whole cloves
1/2 lemon, cut in half
1/2 onion, cut in half
1 stick cinnamon
2 bay leaves
¼ cup pine nuts
¼ cup slivered almonds
4 Tbsp vegetable oil

Preparation:
Place chicken breasts in a large pot over medium-high heat and cover with water. When the water comes to a boil, a layer of foam forms on the top. Remove and discard. Add the cardamom, cloves, cinnamon stick, bay leaves, 1 tsp salt, lemon and onion quarters. Cover the pot and lower the heat to medium-low and let simmer for an hour.
Meanwhile, heat vegetable oil in a large pot and toast the nuts until lightly golden. Remove the nuts from the oil with the help of a large perforated spoon and set aside.
Add the ground beef to the oil and brown well. Stir in the ground cinnamon, allspice, black pepper and nutmeg. Add the rice to the beef mixture and toast for 5 minutes, stirring occasionally. Turn off the heat after the rice is toasted after the 5 minutes.
When the chicken is done cooking, take the meat off the bones and discard the bones and skin.
Add 3 1/2 cups of the hot chicken stock to the rice, season with remaining salt and place pot over medium-low heat. Cover with a tight lid and let simmer until all liquid is evaporated and rice is fluffy (add more stock if needed).
Enjoy the rice with chunks of chicken on top and toasted nuts.

Serves 6

Lentil Soup

Ingredients:
2 cups split red lentils
6 cups water
Large onion, Finely chopped
1 tsp salt
1 tsp ground cumin
3 Tbsp olive oil

Preparation:
Combine lentils and water in a pot over medium heat, and cook for 15 minutes until lentils are soft.
In a shallow pan, heat the olive oil and add the chopped onion. Cook until the onion is wilted and transparent, don’t let it brown. Sprinkle the cumin and turn off the heat.
Add the sautéed onion to the lentils and season with salt.
let the soup simmer for 5 to 10 minutes to allow all the flavors to marry.

Serves 5

Hummus

"Hummus" is one of the basic appetizers on the Lebanese table. Its mainly enjoyed alongside a platter of grilled meats and plenty of pita bread.

Ingredients:
1 16-oz can of Chickpeas, rinsed and drained
2 garlic cloves, minced
3 tbsp Tahini Sauce
Juice of one lemon
Salt, to taste

Preparation:
Place all ingredients in a bowl of a food processor and process until it forms a spread-like consistency. You can add a little water or lemon juice if its too thick. Salt to taste.
Makes 2 cups

Aysh El Saraya

This dessert in very popular in Lebanon, particularly in Tripoli, an ancient city in northern lebanon that’s widely known for its sweets. It can be made well in advance, just save the assembly to the last minute before serving.

Ingredients:
Bread:
2 baguettes (day old)
5 cups granulated sugar
2 ½ cups water
1 ½ Tbsp lemon juice
1 Tbsp rose water
1 Tbsp orange blossom water
Cream:
1 gallon whole milk
2- 3 Tbsp white vinegar
2 cups heavy cream
2 Tbsp sugar
2 Tbsp cornstarch
1 cup course ground pistachios

Preparation:
Bread: Slice the baguettes thinly and place the slices on a baking sheet. Broil in the oven until lightly browned and thoroughly dried, stirring occasionally.
Combine the water and sugar in a pot over medium heat and add the lemon juice when the mixture comes to a boil. Dip a pastry brush with cold water and brush the sides of the pot, washing down the sugar, to avoid crystallization. Boil the syrup for 5 minutes and turn the heat down to the minimum.
Take one cup of the syrup and place in a shallow pan over high heat, stirring occasionally until it turns dark brown.
Being very careful and standing far from the stove, add the brown syrup to the light one. And stir using a wooden spoon with a long handle.
Add the rose and orange blossom water to the syrup and let cool for 10 minutes.
Combine the toasted bread and syrup in a large bowl and mix well.
Working in two batches with the food processor, pulse the bread mixture 10 times, until it’s little finer than cooked oatmeal, with a sticky spread like consistency.
Line an 18x12 baking sheet with wax paper and spray it with non stick spray or vegetable oil.
Using wet hands spread the bread mixture evenly on the baking sheet. Cover with plastic wrap and refrigerate overnight.
Cream: Place the whole milk in a stainless steel pot over medium heat. Just before it comes to a boil, stir in the vinegar one tablespoon at a time until the milk curdles, and the whey is almost clear. Strain the milk using a fine mesh strainer.
Put the cream in a small pot and whisk in the cornstarch and sugar until completely dissolved. Place the pot over medium heat, stirring and being careful it does not stick to the bottom of the pan and scorch. Heat the mixture until thickened, for about 7 minutes.
Let the cream and cheese cool completely, then fold the cream into the cheese being careful not to over mix and break up the cheese completely. Put the cream mixture in an airtight container and refrigerate.
When ready to serve, slide the bread off the baking sheet and cut in half. Put one half on the bottom of the serving dish and peel off the paper. Top with half the amount of the prepared cream. Put the second half of the bread sheet on the cream and peel off the remaining paper. Top with the remaining cream and finish with a generous sprinkle of pistachios.

Serves 20

Shish Barak

“Shish Barak” is one of the traditional Lebanese dishes. It’s basically beef dumplings that are cooked in yogurt sauce. Thanks to the wonton wrappers that are widely available in the US supermarkets, this dish is very easy to make.

Ingredients:
Dumplings:
1 lb ground beef
½ cup finely chopped parsley
2/3 cup finely chopped onion
3 tablespoons vegetable oil
1 tsp all spice powder
1 tsp black pepper
Salt, to taste
One package of wonton wrappers
Sauce:
1 quart of plain yogurt
¼ cup water
1 egg
Salt, to taste
Juice of half a lemon

Preparation:
Heat vegetable oil in a pan over medium heat and sauté the onion until translucent. Add the ground beef with the seasonings and stir until cooked through and most of the liquid has evaporated, about 10 min. Turn heat off and mix in the chopped parsley.
While waiting for the filling to cool, place the yogurt and water in a stainless steel pot and whisk in the egg (it acts as a stabilizer, preventing the yogurt from curdling). Place the pot over medium heat and continue to whisk until the yogurt comes to a boil. Add the lemon juice and turn off the heat.
Fill a small bowl with water to help seal wonton wrappers.
Place a teaspoon of filling in the middle of a wonton wrapper. Moisten two fingers with water and run them on the edges of the wrapper. Fold the wrapper over the filling to form a turnover and seal. Moisten the far edges of the turnover and seal together to form a little hat or a tortellini. Continue making the dumpling until finished.
Bring the yogurt to a boil over medium heat and gently add in the dumplings. Stir occasionally to prevent the yogurt from sticking to the bottom of the pan, and cook for 15 minutes until dumpling wrappers are cooked.
Note: If wonton wrappers are not available, you can make your own dough by combining 2 cups of all-purpose flour to ½ cup of water and a dash of salt. Knead the dough adding more water or flour as needed. Cover and let rest for 30 minutes. Roll the dough very thin and cut into 2-inch squares.

Serves 3-4

Tabouleh

Tabouleh, or Tabbouli is a Lebanese salad is traditionally served for special occasions. It's sour taste is well balanced when eaten with scoops of romaine lettuce, cabbage, or young fresh grape vine leaves. You can find "Burghul" or "Cracked Wheat" in Mediterranean grocery stores, just make sure you get the finest grain available.

Ingredients:
4 cups finely chopped parsley leaves
2 cups petite diced fresh tomatoes
1/2 cup petite diced onion
1 1/2 teaspoon crushed dried mint (or 2 tablespoons fresh mint)
1/4 cup fine Burghul, soaked in 1/4 cup cold water for 15 minutes
Juice of 3 large lemons
1/2 teaspoon of allspice, black pepper, and salt
1/4 teaspoon cumin powder
4 tablespoons extra virgin olive oil

Preparation:
Rub the petite diced onion with the salt and spice mixture and add it to the rest of the ingredients. Mix well and adjust the salt to taste.

Serves 5