Everyday Lebanese Cooking
Format: PDF / Kindle (mobi) / ePub
Using only fresh produce and a balanced mix of fresh vegetables, fresh fruit, herbs, fish, poultry and occasionally meat, Lebanese food has the reputation of being amongst the healthiest in the world. This book includes a wide variety of dishes from Lebanese cuisine, including the well known and delicious Hummus, Baba Ghanouj and Tabouleh through to the most authentic and traditional recipes from the rural mountains and bustling cities along the Mediterranean coast. An emphasis on vegetables and pulses means that many recipes are vegetarian friendly as well as being simple, healthy and affordable. You will discover how to turn a few ingredients into a very tasty meal.
gatherings, dinner parties and weddings. It is perfect when you have to feed a large number of people and simple enough to make for the family any day in a smaller quantity. For a really large number of people, a whole lamb would be put on the table. SERVES 6 2kg shoulder or leg of lamb 2 tbsp plain yoghurt 1 tsp ground cinnamon 1⁄2 tsp black pepper 300g long-grain rice 100ml cooking oil 100g split or flaked almonds 40g pine nuts 200g minced beef 1⁄4 tsp mixed spice 1⁄2 tsp salt
1 hour • Soak the saffron in the hot water. I do this a few hours before cooking so it’s ready to use at any time and the water has turned yellow. By doing this, you get more colour and flavour in the rice. • Rinse the rice thoroughly and allow to soak in water for 30 minutes to 1 hour. • Heat 2 tbsp of the oil and fry the almonds until browned, then remove from the pan and fry the pine nuts until golden brown, then remove from the pan. • Heat the remaining oil in a large frying pan. Coat the
potato slices to prevent the rolled leaves from sticking to the pan; also I like them as they absorb the lemony sauce. • To make the filling, mix all the remaining ingredients except 2 tbsp of the oil, allowing 15 minutes for it to soften and the rice swell a little by absorbing some of the lemon and oil. • Place the shiny side of the leaves face down and place about 1–2 tsp of the filling on the matt side of each leaf. Fold the sides over the filling, then fold over the end which is towards
the oven, drizzle with the cooled sugar syrup and decorate each piece with crushed pistachio. • Allow to cool, then arrange the individual pieces on a serving dish. Cook’s tip • If the baklawa is not all served on the same day, cover it well and keep it in the fridge. Syrupy Filo and Nut Pastries Walnut-filled Pancakes Katayef Katayef pancakes are very special during the month of Ramadan. They are available throughout the whole month in every patisserie. In Lebanon you can even
baking. Do not dust the date version as they are naturally sweet enough – great for people who don’t eat sugar. Filled Cakes with Dates or Nuts Date and Nut Squares Maamool Madd These date or nut slices have the same ingredients as maamool, but surprisingly they taste completely different. Maamool Madd is simple and great to offer guests with coffee or tea and it keeps for at least a week. These are also made with a walnut or pistachio filling like maamool, in which case simply follow