the arabian cookbook

8/21/2019 The Arabian Cookbook

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Thank you to the Al-Kafaat Catering School

Thanks for letting us borrow props, Mateus Stock, and Agneta Livijn

Copyright 2011, 2012 by Chef RamziPhoto Copyright 2011, 2012 by Bruno Ehrs

Originally published by ICA bokfrlag, Forma Books ABTranslated by Monika Romare

All Rights Reserved. No part of this book may be reproduced in any manner without the expre

ritten consent of the publisher, except in the case of brief excerpts in critical reviews or articlesnquiries should be addressed to Skyhorse Publishing, 307 West 36th Street, 11th Floor, New Y

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TABLE OF CONTENTS

Origin and Understanding

The Smiling Chef

Meze Snacks & Dips

KibbehGround Meat Dishes

Main Courses

Desserts & Pastries

Quick Reference Guide to Lebanese Cuisine

Recipe Index (American)

Recipe Index (Arabic)

Quick Reference to Lebanese Cuisine (Arabic)

The Smiling Chef (Arabic)

Origin and Understanding (Arabic)


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e Arab world has given its residents very special conditions for the production of food, by virtgeographical positioning. Long coastal environments, or large desert areas in the hinterland

ually the two options people have in terms of environments to grow their food. Several histgh cultures have existed here, and many major trade routes passing through have contributed tosine.

e region is a bridge between the Mediterranean and the Orient. My country, Lebanon, has pulated by people from all over the world ever since the Phoenicians. The country is a meltinween different continents, and because of its rich nature and fresh water, many people have pough or settled here. The Lebanese people have lived among many of the great civilizations wir borders: Greeks, Byzantines, Romans, Phoenicians, Turks, and the French. All of them hav

mark of their presence. And the Lebanese people have welcomed and respected all kinds of pold religious groups in their lush land.

spite all of these powerful influences, the Lebanese kitchen has remained very traditionaevision, whenever I try to cook a fusion of Lebanese cuisine with other international cuisinction is always immediate. People do not like it! Viewers will call the studio and complain:

aghetti or lasagna, but do not mix it with Lebanese food! The viewers want to know all the sehind authentic Lebanese food.

wever, my television audience also wants to learn about other food cultures. When you are awur own traditions and history, you may have an easier time understanding and respecting tures. Today, Arabic food, particularly Lebanese cuisine, has spread all over the world thanks travelers that have stopped by. People meet up and enjoy a nice meal together. Eating togethe

aring different food cultures could perhaps build bridges between the people of the world.

y dear father has taught me: You own what you give what you do not give, owns you.

ive to you my culinary heritage.


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yone who has seen Chef Ramzi on satellite TV knows that he always smiles kindly. That is exw he greets us, all smiles, when we meet up with him for the collaboration on this cookbookves a grand first impression, surely in scope, but mostly in charisma. Ramzi almost seems shy. eful whenever he reveals anything private about himself. For him, the road to the pots and pan

rdly been straightforward. However, in retrospect, each turn and step seems logical. When

mzi talks about the meaning of food, his encounters, or other cultures, he chirps and bubblesy and lowers his voice thoughtfully. food is serious business for him. food is joy. Meet Ramznbeam from Beirut.

mzi Choueiry was born in Beirut in 1971 and has two sisters and a brother. The war in stroyed large parts of Beirut, including the Ramzi familys home. His father, Nadeem Shwmained in the country while the rest of the family fled to Lyon, France. The nuns ongregation Notre Dame des Apotres had their headquarters there and actively helped Nadeem established the institute, Al Kafaat, in 1957, as they had already been good friends for a while.

deem established a restaurant school as part of the Al Kafaat foundation. Al Kafaat means abArabic, and the school was created to help young disabled people with financial difficulties.

mzis mother, Lili, and the children stayed in France for a year and returned to Lebanon wher was over in 1977. Ramzis love for food and cooking was apparent early on in his life. Babanon, when he was six years old, he often used to help his mother stir food in the pots and panl remembers the different aromas that would fill their kitchen.

i was forced to flee back to Europe with the kids three more times. During that time, R

naged to complete a Bachelor of Arts degree in economics and law with good grades, and hecepted to the University of Lyon II.

e son, and father Shwayri (the father prefers the English spelling), decided that the young Choamzi prefers the French spelling) should make the most out of his situation as a refugee.mmer, Ramzi applied to a branch of the University of London, in Bournemouth, to studinary arts.


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ck in Lyon, he continued his second year studying economics and law. The lectures were us

d in the afternoons and evenings. Ramzi was eager to return to Beirut to support the Al Kundation. He saw it as an opportunity to learn more about the practical work in the restasiness. The following year, he would get up at 4:30 AM to start work at 5:15 AM, and he wouuntil noon, then take the bus back to the university. Above all, he was with Jean Masson arld famous restaurant, La Minaudiere.

hen Ramzi returned to Lyon to complete his final year at the university, he had a new desirented to learn the secrets behind the French art of baking, and therefore, he apprenticed with mnfectioner, Bernard Moine, president ofthe Syndicat des Patissiers-Boulangers. Eventually, R

s appointed an honorary member of the association.

mzi Choueiry was now ready to return back home to Beirut. In 1993, he began reorganizindernizing the restaurant school based on what he had learned in Europe. The school curriculum

tdated, and he thought it would benefit from his new skills in the French art of baking and from

her European educational programs.

February 1994, Ramzi was contacted by the newly founded Future TV which was owned by Hariri, the prime minister at the time. The first two years were recorded and broadcast onbanon. Ramzi was soon regarded as a celebrity. In 1996, it was decided to broadcast the sho

ellite TV. In the first episode, Ramzi cooked up a Lebanese menu and simultaneously answ


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one calls from Dubai, Lebanon, Egypt, Iraq, and other parts of the world where his show now tra staff was added to the control room to cope with all of the incoming calls. After an houssed, the producer tiptoed in, waving his hands and gesturing: Go on, go on! The first epded up lasting for one hour and fifteen minutes. Today, the show airs daily hour-long episodes.

ture TV decided to publish a book with Ramzis recipes featuring international cuisine that wpeal to the Arab market. Today, it has sold more than 600,000 copies. It is on its third editionwadays he publishes and distributes the book himself. Al Kafaats school of technologynched a graphic design program and has invested in print presses from Heidelberg. The stu

blish a new edition of 5,000 copies every three months. All the profits from the publicationvested in the school.

e huge success of the book made it possible for Ramzi to realize a dream he had for a long timok about Lebanese cuisine and the countrys cultural heritage. For two years he traveled arbanon and visited all the old cities and every single village in his beloved country. (Lebanout 124 miles long, and 31 miles wide, with about 4.2 million inhabitants.)

s second book, about Lebanese cooking written in Arabic, sold 20,000 copies in a few days. T

book has sold more than 150,000 copies. The first translation was in French. During the Gourorld Cookbook Awards in 2003in Barcelona, the French edition received the award for Best Aokbook in the World.

at same year, Ramzis studio at Future TV in Beirut was hit by two bombs. The following day, mzi chose to broadcast his cooking show live as usual, standing among the ruins and debris, dfact that one of the bombs had not been detonated. Many of his daily ten million viewers call

m around the world to express their sympathy and encouragement, condemning all acrorism. After that, the cooking show was suspended for four months to rebuild the studio.

cording to Ramzi, most Arabs like Lebanese cuisine. Arab cuisine is limited in general becaumate and geography. Most Arab countries consist of long coastlines with narrow, arable areage deserts in the hinterlands that affect food production. The selection of what can be grow

mited by nature. However, Lebanon has four clearly defined seasons, and it also has a rich sourter. These two factors make a huge difference compared to other Arab countries. Thereforebanese kitchen has a lot more options in terms of variety. All Arabs like it, as they recognizvors and keep the cuisine close to heart.

eat has always been a luxury in Arabic cuisine, but today there are large farms with many cow

eep. In Yemen, the famous spice market has existed for many centuries. Ships arrived here dia and to the Gulf region. The goods are transported through the Gulf via Lebanon, and then rope. Thanks to this historic spice market, many dishes with rich sauces have been created fro

spices, usually together with another commoditybasmati rice. This used to be served mth fish. Food in the Gulf region is quite heavy, but not so varied. Dried fruit, butter, and spicevalant.

udi Arabia has its meat, kabesh, mixed with passed butter, ghee. The dish was developthstand the heat of the desert. With these limited conditions, only a few specialties can be f

oss the Arab world. Aside from Lebanon, only a few countries have a rich and varied food tradorocco, Tunisia, Algeria, and Libya all have a very rich cuisine. There you can enjoy m


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nderful dishes, especially recipes that are based on meat, and poultry, but also a variety of swe

e are lucky to have been blessed with a milder climate, and we dont have any deserts, Rplains. In Lebanon the range of fruit and vegetables is fantastic. We have coastal areas and the kaa valley, with plenty of water, and a cool climate. Today we have many producers of meat, chicken, beef, and sheep. There is even some production of pork.


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ring the winter, all the mountain villages are covered in snow, and most of the roads are, or at

ed to be, entirely blocked. The families became prisoners in their own homes. This led tvelopment of food processing in the summer and fall. Fruits such as apricots, grapes, and fign dried on the roofs, and even vegetables like zucchini, eggplant, and tomatoes are preserveme way. An important product for winter storage is borghol, a special type of wheat. It is addbeh and tabbouli. Borghol differs from the bulgur that we usually get in the United Statescker, more like whole grains.

ong time ago, before fridges and freezers existed, meat used to be preserved by different meas usually ground and cooked in fat, then stored in jars and covered with a white layer of fat.

uld store meat for six months this way. The daily work used to be heavy during the winter, auired heavy food. Today, it is difficult to find canned meat in grocery stores.

e to its location, Lebanon was the first country in the region to build large hotels. It pioneerurism, which contributed to the development of the restaurant business and other profess

ntures. Today, all hotels in the region request Lebanese chefs.

banese chefs came up with different ways of using grapes. In the 1800s, when sugar was in pply in the remote villages, they still wanted to create desserts. So they began using grape juicmmered it over low heat until it thickened and had a concentrated sweetness. The syrup was us

king cakes and biscuits, among other treats. The lemon tree is coastal and does not grow i


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untains. When the chefs couldnt get a hold of any lemons, they turned to grapes. They tooce from unripe grapes, due to their high acidity, and used the juice in salads, such as tabb

weet and sour came from the same ingredient!

banese cuisine has preserved many of the traditional ingredients by using several different kingetables, beans, grains, and olive oil. In many ways, it is healthy food. Raw onions and garlown to help maintain healthy blood pressure.

were isolated during certain periods in the past decades, Ramzi says while lowering his voice

ed in the country and were cut off from what was happening outside. All of a sudden, from 1994, international chains such as McDonalds and Starbucks started appearing in Lebanon. It felre was a large opening to the world. People ran to the new spots to get a sense of someferent from what they were used to. But they soon returned to what they liked the best. Tobanese cuisine is still the number one choice in the region, and Lebanese restaurants attract ople than any others in the area.

recent years a new phenomenon has occurred: the Lebanese cafe. This trend has becomepular, especially among young people. Lebanese cafes serve light snacks with Lebanese coffe

o offer hookahs. The hookah is popular among young people, but it is not at all a Lebdition. The hotels often offer menus with a combination of Lebanese and European cuisine.

mzi takes me for a ride in his car, in the seemingly chaotic yet considerate traffic. We naged without law and order for decades, so we have learned to respect each other, he expuding to the traffic that flows quite smoothly despite the large volume. It is his city, full of send loud children. People wave to the TV chef and exchange a few words through the lowerendow. With one hand on the wheel, and one hand to the people, Ramzi radiates love and presddenly, we find ourselves behind a greengrocer who pulls his rickety wagon slowly ahead, an

ffic slows down. Ramzi breaks into a smile, bigger than ever, and turns to me:

eeing these men with their old-fashioned trolleys is like a memory from my childhood. But inifies a sense of high quality fresh fruits and vegetables. It is a symbol of hope: that the joy ofs a future in our modern and high-tech world!


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MALL SPINACH PIES

PIECES

the original recipes, leek, greens thatow in the wilderness, are used. In thenited States we will have to settle forinach, which is also commonly usedLebanon today.

UPS (375 G) FLOURUPS (473 ML) OLIVE OIL 1 TEASPOON SALTEASPOON DRY YEAST P/3 CUPS (308 ML)

ATERUPS (300 G) OF FINELY CHOPPED YELLOWIONOMATOES, DICEDOUT 8 CUPS (250 G) FRESH SPINACHAVESMOST 1 CUP (235 ML) LEMON JUICE


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Mix flour and 1 cup of olive oil withsalt and dry yeast. Heat water to125F (50C), and add it to themixture.

Work into a smooth dough. Coverwith damp baking towel and allow torise for 1 hour.

Heat the remaining 1 cup of olive oil

in a large skillet. fry the onionslightly without darkening it. Addthe diced tomatoes.

Chop the spinach coarsely and add tothe pan. Let it fry for a while.

Squeeze lemon juice over the mixtureand remove the skillet from the heat.

Roll out the dough and cut out circles,about 3 inches (7.5 cm) in diameter.

Add a teaspoon of filling onto eachcircle, fold the sides together to forma triangle, and pinch the edgestogether.

Bake at 350F (175C), until the piesare golden brown. Serve them hot orcold.

MALL MEAT PIES FROM

AALBEK

PIECES

e secret behind the amazing taste isat the meat is cooked inside theugh. The original recipe calls for

hole meat of lamb ribs, but in thenited States it may be easier to findound lamb.

UGHOUT 1 cup (225 G) BUTTER


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OUT 8 CUPS (1 KG) OF FLOURABLESPOON DRY YEASTUPS (710 ML) WATER

LINGOUND (450 G) LAMB MEAT FROM THE RIBS,GROUND LAMB

OUND (450 G) TOMATOESYELLOW ONIONSTIONAL: -1 RED CHILI ANDCUP (12 G)OPPED FLAT-LEAFRSLEY, OR 2 TABLESPOONS TAHINI

Crumble the butter into the flour andadd the dry yeast. Pour onto the worksurface and make a hole in themiddle. Heat water to 125F (50C),pour it into the pit, and worktogether to form a smooth dough.

Let the dough rise underneath a damp

baking towel in a warm place, until ithas doubled, about 1 hour.

Finely chop the meat if you are notusing ground lamb. Mix with dicedtomatoes and chopped onions. Addfine chopped chili and parsley, ortahini.

Squeeze the air out of dough and rollit out. Cut out circles in the dough,about 3 inches (7.5 cm) in diameter.Add a tea spoon of filling in themiddle of each circle. Press thedough around the filling, and pinchthe edges on four corners.

Bake at 350F (175C) for 10 to 15minutes or until dough is goldenbrown. Serve hot or cold.

EBANESE PIZZA WITH ZAATAR

PIECES

anakish is a relatively new


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enomenon in Lebanon, but hasickly become a popular breakfastsh. A lot of it has to do with the factat it is quick and easy to bake, pluss cheap and tasty and can be varieddlessly with different fillings. Itsown here with zaatar, a popular spicexture.

UGHUPS (473 ML) WATERUPS (625 G) FLOUREASPOON SALT 1 TEASPOON SUGARABLESPOON DRY YEASTMOST 1 CUP (237 ML) OLIVE OIL, OR ANYHER VEGETABLE OIL

ATARABLESPOONS DRIED OREGANOABLESPOONS DRIED THYME 2BLESPOONS SUMACEASPOON SALTCUP (29 G) ROASTED SESAME SEEDSCUP (95 ML) OLIVE OIL

Heat water to 125F (50C). Mixflour, water, salt, sugar, and yeast.Add the oil. Work into a smoothdough.

Cover w ith a damp baking towel.Allow to rise for 30 minutes in awarm place.

Squeeze the air out of the dough anddivide into eight small balls. Rollthem out into circles, about 8 inches(20 cm) in diameter.

Mix the ingredients for the zaatarspice mix. Sprinkle it over thepizzas.

Bake at 475F (250C) for 7 to 10minutes until the pizzas are goldenbrown. Serve at once.


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EAT-FILLED CRESCENTS

PIECES

mboosik pies are a must on thebanese meze table. The name refers

the crescent shape. The originalcipe calls for qawarma, which isutton confit, replaced with ground

mb in this recipe.

UPS (375 G) FLOURUP (225 G) BUTTER

PINCH OF SALTUP (237 ML) WATERABLESPOONS OLIVE OILOUNCES (500 G) GROUND LAMBUP (150 G) FINELY CHOPPED ONIONUP (135 G) PINE NUTS

PINCH OF SALTNCH BLACK PEPPER

EASPOON CINNAMONEASPOON GROUND CUMIN 1 CUP (245 G)EEK YOGURTGETABLE OIL FOR FRYING

Mix flour and butter until it has acrumbly texture.

Add salt and make a hole in themiddle. Pour the water into the pit,

and work into a dough.Roll out dough and cut twelve circles,

about 3 inches (7.5 cm) in diameter.

Heat the olive oil and fry the groundlamb, onions, and pine nuts until themix gets a nice color. Season withsalt, pepper, cinnamon, and cumin.Remove the skillet from the heat andstir in the yogurt.

Add a tablespoon of filling in thecenter of each circle. Pinch the edgestogether to form a crescent shape.

Fry in hot oil until they are nicelybrowned. Test if the temperature isright by dipping a piece of bread intothe oil. If it comes out golden brown,the temperature is just right. Fry in

batches, and allow the pies to drainon paper towels. Keep a lid nearby,


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in case the oil is set on fire.

OLLOW GROUND LAMB

ROQUETTES

PIECES

bbeh comes in all possible variations,d these happen to be hollow. The

ore skilled the chef, the prettier andger the croquettes will turn out. Theginal recipe calls for goat meat, but

e choose ground lamb.

OUT

CUPS (500 G)BULGURPOUNDS (1 KG)GROUND LAMB


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RATED YELLOW ONIONLTACK PEPPERABLESPOONS FINELY CHOPPED YELLOWIONCUP (95 ML) OLIVE OILABLESPOON OF SEVEN SPICES: TEASPOON CINNAMONTEASPOON CUMIN

TEASPOON CARAWAY, CRUSHED OROUND 1

PINCH NUTMEG

Rinse the bulgur, and allow it to soakfor 10 minutes. Drain, and mix w iththe minced meat and grated onion.

Salt, pepper, and knead the mixturethoroughly.

Mix the chopped onion w ith olive oil

and the other spices for the filling.

Roll the ground meat mixture intoballs, and make a hole in the middleof each ball with the index finger.Press lightly around the edges of thehole to make the hole larger.

Push a little bit of the filling into theopening, and close it up so that it

forms a tip.Grill, saute, or fry the croquettes until

they are golden brown.


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EBANESE EGGPLANT DIP

RVES 4

ne of the key elements on the mezeble. Eggplants are common in the

banese kitchen and occur in manyshes.

ARGE EGGPLANTSCUP (100 G) TAHINICUP (95 ML) LEMON JUICE

TEASPOONS MINCED GARLICALT

LIVE OIL

Wash the eggplants and pierce themwith a sharp knife to prevent them

from cracking in the oven.Place them in an ovenproof dish and

roast them at 475F (250C) for 15to 20 minutes. You can also sautethem on the stove.

Take them out when they have turnedcompletely black, and peel themunder running water. Drain in thecolander for 15 minutes.

Chop them coarsely and run them inthe blender with tahini, lemon juice,garlic, and salt.

Pour into a small bowl and make ahole in the middle. Fill the hole with

olive oil and garnish withpomegranate seeds or dicedtomatoes.

HICKPEA DIP WITH SESAME

ASTE

SERVINGS


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ummus means chickpeas in Arabic.is also one of our most importantpetizers, but it can also be served withlled meat. Preferably, we make itth dried chickpeas that have beenaked overnight, but you can also usenned chickpeas.

UPS (ABOUT 800 G) DRIED CHICKPEAS

EASPOONS BAKING SODAATERCUP (100 G) TAHINIEASPOONS MINCED GARLICCUP (95 ML) LEMON JUICELTIVE OIL

Clean and rinse the chickpeas and letthem soak in water together with ateaspoon of baking soda overnight.

Rinse and drain. Place them in asaucepan, cover with cold water, andadd a teaspoon of baking soda. Boilover high heat until the chickpeashave softened, about 1 hour.

When the chickpeas are done, theshells will float to the surface. Themore peels you remove, the better

the result.Mix the chickpeas into a paste while

they are still warm.

Add tahini, garlic, lemon juice, and

salt. The flavor can be variedaccording to quantities of eachingredient. Decorate with wholechickpeas and olive oil beforeserving.


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ARSLEY SALAD WITH BULGUR

SERVINGS

popular salad that can be served withything. At my cooking school, we areoud to have made the worlds largest

bbouli at 7,841.8 pounds (3,557 kg),hich got into the Guinness Book ofcords.

OMATOESELLOW ONIONSUPS (125 G) CHOPPED PARSLEY LEAVESCUP (12 G) CHOPPED FRESH MINTup (105 g) BULGURTEASPOONS SALTEASPOON BLACK PEPPERCUP (95 ML) LEMON JUICE

CUP (95 ML) OLIVE OIL


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Wash the tomatoes, slice them thinly,and cut them into small pieces.

Finely chop the onion. Mix it in abowl together with the tomatoes,chopped parsley, and mint.

Rinse bulgur twice, press out all thewater, and add the vegetables, salt,pepper, lemon juice, and oil. Mix

thoroughly.

Serve cold. Decorate with lettuceleaves and lemon wedges.

ART SALAD WITH TOASTED

READ

3 SERVINGS

is refreshing salad is an importantsh during Ramadan, because its freshd healthy ingredients complement theshes that are served during the fasting

onth.MALL CUCUMBERSOMATOESADISHES, SLICEDTIONAL: cup (12 G) PURSLANECUP (12 G) MINT LEAVESCUP (12 G) FRESH SAVORYMALL YELLOW ONIONCALLIONSOASTED OR FRIED LIBA OR PITA BREADCUP (95 ML) OLIVE OILTEASPOONS MINCED GARLIC

CUP (47 ML) LEMON JUICEABLESPOONS SUMAC

Cut the cucumber and tomatoes intoequal-sized cubes. Add the radishslices, but save some for garnish.

Mix purslane (if you have it), mint,and savory with the choppedvegetables, sliced yellow onion, and

shredded scallions.


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Break the bread into pieces and mixhalf of it with the vegetables. Make adressing with olive oil, garlic, lemonjuice, and half of the sumac. Drizzleover the salad.

Garnish with the remaining breadpieces, sumac, and radish slices.


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TUFFED GRAPE LEAVES

SERVINGS

any Lebanese dishes consist of stuffedgetables. Sometimes there is meat ine filling, and at other times the filling

vegetarian. We have replaced wholemb with ground lamb. The sameling is used for stuffed zucchini. Ine photo, you see ghammeh, a type ofusage that is filled with a similar riceend.

OUT 1CUPS (225 G) SHORT-GRAIN RICEOUT 1 POUNDS (650 G) GROUND LAMBTIONAL: TWO TOMATOESOUT 2 POUNDS (900 G) GRAPE LEAVES (OR

ALL ZUCCHINI)TATOES


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EF BROTHMON JUICE

Mix the rice with ground lamb. Youcan also add some choppedtomatoes.

Put some filling in the center of eachleaf (or inside the hollowed-out,

small zucchini) and roll into afinger-thick dolma.

Place the dolmas (or zucchini) in a potwhose bottom is covered with potatoslices. Pour broth over the dolmasuntil they are covered, and squeezesome fresh lemon juice on top. Placea weight on top so that the dolmasdont open up, and boil over medium

heat until the rice is cooked.

EBANESE LAMB SAUSAGE

PIECES

aqaneq is a type of sausage that ismmon on the hot meze table. Thete varies according to the butcher

ho has prepared them. However, if youel ambitious, you can make them fromratch.

OUNCES (500 G) LEAN BEEF

OUNCES (500 g) LAMB BRISKETOUNCES (500 G) LAMB FATABLESPOON CINNAMONABLESPOON PAPRIKAABLESPOON GROUND GINGEREASPOONS GROUND CLOVESEASPOON GROUND NUTMEGEASPOONS MAHLAB (OPTIONAL)ABLESPOON CAYENNE PEPPEROPPED FRESH CORIANDER ACCORDING TOSTE

NE NUTS ACCORDING TO TASTEY WHITE OR RED WINE, OR BRANDYAMB SAUSAGE CASINGS


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Finely grind the beef, lamb meat, andthe lamb fat together.

Season with the ground spices and thefresh coriander. Add the pine nuts,and mix well. If you want to, you canadd a little bit of wine or brandy.

Thread the casing onto a sausagestuffing horn, and fill with the

sausage batter until the casing is full.

Turn the filled sausages at regularintervals so that the sausages becomeas long as desired.

Let the sausages hang and dryovernight. They taste even better ifyou saute or grill them the followingday.


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8 PORTIONS

is dish is available in differentriations in several parts of the world.has been popular in Lebanon for a

ng time and is a common feature one meze table, when it consists of fish

d shellfish./2 POUNDS (1 KG) LARGE OCTOPUSCUP (95 ML) VEGETABLE OILCUPS (225 G) CHOPPED YELLOW ONIONCUPS (ABOUT 250 G) SLICED CARROTSUP (150 G) SHREDDED LEEKSLT

HITE PEPPER

Clean the octopus by gripping thehead and grabbing the intestines as

far in as possible. Then pull them


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out. If the hard transparent part doesnot come out, remove it separately.Save the ink bladder. Rinse the restof the squid with cold water and drywith paper towels.

Cut the octopus into pieces.

Heat the oil in a saucepan and add theonion.

Add the octopus pieces after a fewminutes and stir.

Mix all the ingredients together, thenadd the ink diluted with water so thatthe remaining ingredients arecovered.

Bring to a boil, cover with a lid, andallow to simmer for half an hourover medium heat. Stir occasionallyto avoid burning.

Take out the squid pieces and placethem on a serving platter. Strain thesauce over them, and serve.


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RVES 4

is is a very easy version of pizza, andis often served with anything grilled.is usually folded and eaten with

nds.CUP (100 G) TOMATO PUREEARGE LIBA OR PITA BREADSED ONIONCUP (24 G) CHOPPED FLAT-LEAF PARSLEYEASPOONS SUMAC SALT

Spread tomato puree over the breads.

Peel and slice the red onion. Mix with

parsley, sumac, and salt, and sprinklethe mixture over the bread.


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Cut into pizza slices.

Serve as an accompaniment withanything grilled. You can also bakethe pizzas briefly in the oven.


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HICKEN WRAPS FROM

ALESTINE

RVES 4

ousakhkhan is a popular dish inlestine, where it is served in variousapes. Here, the sumac-flavored

icken has been rolled in flat bread.

HICKEN (1 LB/450 G)AY LEAVESINNAMON STICKEEKABLESPOONS OLIVE OILUPS (300 G) THINLY SLICED YELLOWION

ablespoons sumacMARKOUK BREADS, LIBA BREAD, OR ANY

HER TYPE OF FLAT BREAD


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Place the chicken in a large pot andcover it with water. Add the bayleaves, cinnamon stick, and leek(that has been cut into pieces). Boilfor about 1 hour, or until the chickenis cooked. Skim off the skin. Chopchicken.

Remove the bones from the chicken

and place the meat aside for now.

Heat 2 tablespoons of oil in asaucepan and add the onion. Allow itto get some color, then add thesumac. Stir well so that the onionswill taste like sumac.

Cut the bread into ten triangles. Cutthe chicken into small pieces and

spread some chicken pieces and theonion mixture over each triangle,and roll them up. Place the rolls onthe bottom of an ovenproof dish andbrush with the remaining oil.

Place the dish in the oven at 400F(200C) for 15 to 20 minutes or untilthe bread is crispy.

Eat with your hands.

RIED CHICKPEA BALLS

PIECES

lafel is a very popular fast food dishLebanon. It is often served in warm

ead with fresh and pickled vegetablesd with tahini dressing. Falafel is alsory popular in Egypt, where thegredients differ slightly.

OUT 2 CUPS (400 G) DRIED CHICKPEASCUPS (950 G) DRIED FAVA BEANS

UP (113 G) GRATED ONIONABLESPOONS MINCED GARLIC


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OUT 1 CUP (30 G) FINELY CHOPPEDRIANDERABLESPOON FINELY CHOPPED RED CHILILTMIN, CINNAMON, AND SUMACCORDING TO TASTEYING OILOUT 2 CUPS (288 G) SESAME SEEDS

Rinse the chickpeas and fava beans,

and soak them in cold water for atleast 12 hours. Rinse well, and allowthem to drain.

Mix the chickpeas and fava beans in afood processor. Add onion, garlic,coriander, and chili. Mix a little bitlonger. Add salt and the remainingspices according to your ownpreference. Allow the mixture to

stand and swell for 2 hours.

Heat plenty of oil in a fryer or heavybased saucepan. Shape small ballsout of the falafel batter. Roll them in

sesame seeds and fry in oil until theyare golden brown. Dip a piece ofbread in the oil to check if it is at thecorrect temperature.

Serve with tarator dressing (see recipebelow) and fresh and pickledvegetables, preferably in pita bread.

ARATOR DRESSING

1 TEASPOON MINCED GARLICLTUP (250 G) TAHINICUP (47 ML) WATERCUP (177 ML) JUICE OF LEMON OR ORANGE

Crush garlic with salt in a mortar.

Whisk the tahini and slowly add waterwhile you beat the tahini.

Add the juice and stir. Add the saltand garlic paste into the dressingonce it is smooth.


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EBANESE STEAK TARTARE

SERVINGS (AS A STARTER)

n important element among Lebanonsld meze dishes. There are manyfferent recipes for this dish, and they

use various herbs. Traditionally theeat is mashed by hand; here we haveosen to use ground beef. Preferably,quest to have the meat ground twice.

OUNCES (500 G) LAMB OR VEALUNCES (250 G) CRUSHED WHEAT SALTEASPOON CINNAMONOPPED FRESH MINT LEAVES ACCORDINGTASTEOPPED FRESH BASIL LEAVES ACCORDINGTASTE

MALL YELLOW ONION, GRATEDEL OF 1 LEMON


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IVE OIL

Mix ground meat with crushed wheat.Mix in a blender or a mortar.

Add spices, herbs, onion, and lemonzest, and work together into an evenand smooth batter.

Place the ground meat on a platter,shape it, and cut patterns on thesurface with a sharp knife. Garnishwith extra mint leaves and onionwedges. Drizzle with olive oil.

IBBEH PIE WITH FILLING

10 PORTIONS

this recipe, both the pie shell and theling contain kibbeh ground meat. Theginal recipe contains goat meat. Weve replaced it with ground lamb.

SHELLOUT 3CUPS (450 G) FINE BULGUROUT 2 POUNDS (900 G) GROUND LAMBRATED YELLOW ONIONLT AND PEPPER

LINGCUPS (300 G) BUTTEROUT 1 CUP (150 G) CHOPPED ONIONOUT 12 OUNCES (350 G) GROUND LAMB,EFERABLY COARSELY

GROUNDTABLESPOON NUTMEGABLESPOON CARDAMOMIECE OF MASTIC (OPTIONAL)CUP (27 G) PINE NUTS

Begin with the pie shell: Rinse andsoak the bulgur grains for 10minutes. Drain and mix with groundlamb and onions. Mix well; the

batter should be as smooth aspossible. Season with salt and


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pepper.

Make the filling: Melt the butter in asaucepan and fry the onion withoutdarkening it. Add the minced lamband spices.

Fry the ground meat with onions untilit is thoroughly cooked. Add pinenuts and stir fry them until they turn

golden brown.

Grease a round baking pan.

Cover the bottom of the mold withhalf of the batter for the shell andspread the filling on top.

Cover with the remaining batter andcut a pattern on the surface with asharp knife. Place little pieces ofbutter on top.

Bake at 350F (175C) until thesurface has a beautiful color.

Allow to cool slightly and cut intodiamond shapes before serving.


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EBANESE FISH PIE

8 PORTIONS

bbeh comes in all shapes and forms.ade with fish, it is one of Lebanonsost famous coastal dishes.

UPS (420 G) FINE BULGUROUT 2 POUNDS (900 G) WHITE FISH FILLET,NCEDCUP (6 G) CHOPPED PARSLEY LEAVESCUP (6 G) CORIANDER LEAVESCUP (30 G) YELLOW ONION, FINELYOPPEDEL OF 1 LEMONLTCUP (95 ML) OLIVE OILUPS (450 G) SLICED YELLOW ONIONSABLESPOON TURMERICOUT 1 CUP (135 G) PINE NUTSTTER

Rinse the bulgur grains and drainthem. Use your palms to squeeze out

all the liquid.

Combine bulgur, minced fish, parsley,coriander, finely chopped onions,grated lemon peel, and salt. Set asidefor now.

Heat the oil in a frying pan, and frythe sliced onion until it becomestranslucent.

Add the turmeric and stir well.

Add the pine nuts, and stir until theyare mixed with the onions withoutburning them.

Cover the bottom of a pie dish, about12 inches (30 cm) in diameter, withthe onion blend.

Pinch off small pieces of minced fish,and flatten them between your


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palms. Layer them on top of theonion blend. Continue until theentire surface is covered.

Cut a decorative pattern with a sharpknife. Add a bit of butter, and placein the oven at 350F (175C).

The kibbeh is done when the surface isgolden brown. Cut into triangles and

serve.

u can also cover the bottom ofthe pie with a layer of minced fish, then add a layer of the ond, and finish off with a layer of minced fish to get a pie like in the picture.

RVES 4

is kibbeh recipe comes from Mosul, ay in Iraq.

LINGOUNCES (500 G) GROUND LAMB OLIVE OILABLESPOONS WATERARGE YELLOW ONIONSCUP (43 G) CHOPPED ALMONDSCUP (58 G) RAISINSLTACK PEPPER

SHELLUPS (280 G) COARSE BULGUROUT 1 CUP (140 G) FINE BULGUR WHEAT,

SEMOLINAOUNCES (250 G) FINELY GROUND BEEF

Begin by making the filling: Fry theground lamb in oil. Add water andthe finely chopped onions. Sauteuntil the onions turn translucent. Addthe almonds, raisins, salt, andpepper. Set aside and allow to cool.

Make the pie shell: Rinse the bulgur

grains and squeeze out the liquid.


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Mix the two kinds of bulgur with theground beef. Add a little bit of waterif it gets too dry. Work into a doughand shape into two balls. Roll out thedough to form two circles onparchment paper. Spread the fillingon top of one of the circles, place theother on top, and pinch at the edges.

Gently place the kibbeh in a large potwith simmering water for 5 to 10minutes. Drain before serving.


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CE BALLS WITH GROUND

EAT FILLING

BOUT 20 PIECES

uffed rice balls come in many

ferent variations. You can also boil

tatoes or lentils with rice or mix theg directly into the rice.

UPS (380 G) ROUND-GRAIN RICEOUT 4W CUPS (1 LITER) WATERABLESPOON TURMERICOUNCES (500 G) GROUND LAMB

TOTAL OFCUP (43 G) BLANCHEDMONDS (OR PINE NUTS) AND RAISINS,XEDMALL CELERY SALT AND PEPPERTIONAL: CINNAMON AND NUTMEGGGYING OIL


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Rinse the rice and cook it gently inwater with turmeric.

Pour out any excess liquid.

Place the rice in a bowl and work itwith your hands until it becomes likea dough.

Mix the ground lamb with the

chopped almonds (or whole pinenuts), raisins, and chopped celery.Season with salt and pepper, andpossibly cinnamon and nutmeg.

Moisten your hands with water andshape balls out of the rice. Make ahole at one end with a finger and fillit with a little bit of the ground meatblend. Seal the hole and shape into

an oval ball with two pointed ends.

Brush with beaten egg, and fry a fewat a time in the oil until they turnbeautifully golden brown.

RVES 4

ne nuts often appear in Lebaneseisine. Here they end up in agetarian version of kibbeh.

UPS (420 G) FINE BULGURCUPS (540 G) OLIVE OIL

CUPS (153 G) GRAHAM FLOURLT AND PEPPERTABLESPOONS DRIED MINTCUPS (225 G) GRATED YELLOW ONIONUPS (473 G) WATERCUPS (570 G) SLICED YELLOW ONIONScups (200 g) pine nutsGETABLE OIL FOR FRYING

Begin by making the kibbeh batter.Mix the bulgur with 1 cup of the

olive oil, then add the flour, salt,


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pepper, mint, grated onion, andwater. Mix well.

Heat the remaining oil in a saucepan.Fry the sliced onions until they turnsoft and translucent.

Remove the onion from the pan andallow it to drain on paper towels. Frythe pine nuts golden brown in the

same oil. Remove and drain on papertowels. Mix the onion with the nuts.

Shape the kibbeh batter into roundballs and make a hole in the middleof each ball. Fill the holes with theonion and pine nut blend, and sealthe hole. Fry a few balls at a time inthe hot oil until they turn golden

brown.Serve the balls warm or at room

temperature.


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EBANESE RAVIOLI WITH

ORIANDER AND YOGURT

AUCE

SERVINGS

ish Barak is Lebanons answer tovioli. It is often served with yogurtd plenty of coriander.

UPS (473 ML) FLOURCUP (95 ML) WATERABLESPOONS VEGETABLE OILOUNCES (150 G) FINELY GROUND LAMBLTABLESPOONS SLICED ONIONABLESPOONS MINCED GARLICOUT 1 CUP (200 G) COOKED CHICKPEAS

R CANNED)6 OUNCES (300 G) LAMB MEAT IN SMALL

BESOUT 2 CUPS (60 G) CHOPPED CORIANDER


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AVESUP (237 ML) BEEF STOCKOUT 4 CUPS (1 L) PLAIN YOGURTCUP (51 G) CORNSTARCHABLESPOONS WHOLE PINE NUTSHOLLOW KIBBEH, SEE KIBBEH

KABKABEH ON PAGE 34

Mix flour with water and a tablespoonof oil. Work together into a dough.

Roll out the dough and cut outcircles, about 2 inches (5 cm) indiameter. Place a little bit of groundlamb and salt on each circle andpinch into small bundles, so-calledshish barak.

Put them on a greased baking sheetand bake in the oven at 400F(200C) until they are golden brown.

Heat 3 tablespoons of oil in asaucepan over medium heat. Fry theonion until it has become translucentand soft. Add half of the garlic.

Add the drained chickpeas and thediced lamb a few minutes later.Cover with a lid and simmer.

Pour half the coriander along with the

broth after 10 minutes. Remove thelid and continue to simmer.

When about a quarter of the broth hasevaporated, add the yogurt and stir.

Mix the cornstarch in 1 cup of coldwater and pour a little bit at a timeinto the yogurt blend while stirring,until the sauce is moderately thick.

Season with salt.

Heat 2 tablespoons of oil and fry theother half of the coriander leaveswith the rest of the garlic and pinenuts.

Serve the shish barak bundles withyogurt sauce, rice, and kibbeh (i.e.,kibbeh mkabkabeh). Garnish with

the coriander blend. You can alsoplace the bundles in the sauce.


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OASTED GREEN WHEAT WITH

HICKEN

RVES 4

eekeh is roasted green wheat that

oks sort of like green rice. You can

place it with bulgur, brown rice, orheat berries.

WHOLE CHICKENCUPS (1 L) CHICKEN STOCKAY LEAVESIECES OF MASTIC (RESIN, CAN BE

MITTED)ABLESPOONS BUTTERCUPS (1 L) FREEKEH (ROASTED GREEN

HEAT), ORWHEAT BERRIES, BROWN RICE, ORLGUROUND CARDAMOM

NNAMON CUMIN


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ACK PEPPERABLESPOONS PINE NUTSABLESPOONS BLANCHED AND PEELEDMONDSABLESPOONS PISTACHIOS

Let the chicken simmer in the chickenbroth, bay leaves, and mastic untilcompletely cooked. It takes about 1hour. Then place the chicken on abaking tray and place it in the ovenunder the grill heater until it gets a

nice color. Save the broth.

Melt the butter in a saucepan overmedium heat. Add the rinsed anddrained wheat.

Add spices according to taste and stirfor a few minutes.

Pour the broth over the wheat until itis completely covered.

Bring the broth to a boil, cover with alid, and reduce the heat. Simmeruntil the wheat has softened but isstill juicy.


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EEF PATTIES WITH PINE NUTS

SERVINGS

s is one of my favorite dishes from the region ofy, probably because I used to spend my

mmers there as a child. It contains a lot of pines, but also mountain tomatoes, which are very

mmon in this region.

ABLESPOONS BUTTERUPS (400 G) PINE NUTSOUND (450 G) GROUND LAMB OR GROUNDEFCUPS (115 G) CHOPPED FLAT-LEAF

RSLEYYELLOW ONIONS, FINELY CHOPPED SALT

D PEPPER

UPS (600 G) SLICED ONIONUPS (500 G) FREEKEH (ROASTED GREEN


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HEAT, CAN BE REPLACED WITH WHEATRRIES), OR 6 POTATOESMIN AND CARDAMOM SALTOUT 1 CUPS (400 G) CRUSHEDMATOES (OR 4 LARGE, FRESH AND PEELEDMATOES)ABLESPOON TOMATO PUREEOUT 2 CUPS (473 ML) WATER

Heat the butter in a skillet, and saute

the pine nuts until they get a little bitof color. Drain and set aside.

Mix ground beef, parsley, and onionswith salt and pepper. Chop or mixeverything one more time and mixagain. Shape into small patties andfill them with pine nuts. Saute in thebutter and set aside.

Heat up half of the used butter andpour it over the onions in a saucepanalong with the freekeh, or peeled andsliced potatoes, cumin, cardamom,and salt.

Add the tomatoes.

Dilute the tomato paste with water andpour it into the skillet.

Bring to a boil and add the beefpatties. Cook until the freekeh orpotatoes are soft. If necessary, addmore diluted tomatopaste.

SERVINGS

irut is often referred to as Parishe Middle East, and sometimes the

od there is very similar to Frenchisine. This is an Arabic variation of aassic French meat stew.

OUT 5 CUPS (900 G) GREEN BEANS, SUCHSTRING BEANS


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ABLESPOON BUTTERcups (270 g) finely chopped yellow onionOUT 12 OUNCES (350 G) STEWED PIECES OFEF, SUCH AS PRIME RIBICED TOMATOESUPS (473 ML) WATEREASPOON TOMATO PUREELT

Clean the beans, remove the string,

rinse, and set aside.Heat the butter in a pan and saute the

chopped onion and stewed pieces.

Add the beans once the meat isbrowned. Stir for a few minutes, thenadd the tomatoes. Put the lid on andsimmer for a few minutes.

Remove the lid and add the water,

tomato puree, and salt. Boil slowlyover medium heat until the meat iscooked.

Serve warm with rice or noodles.


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OYAL CHICKEN DISH FROM

HE SOUTH OF LEBANON

SERVINGS

olokhiya is a leaf plant of the mallownus that is well liked throughoutbanon. The word means royal andalso the name of this dish. In the

nited States, we can substitute it forinach or chard. This is how you cookn the city of Deir Intar.

WHOLE CHICKEN

CUP (47 ML) VEGETABLE OILABLESPOONS MINCED GARLIC


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UPS (155 G) CHOPPED CORIANDER LEAVESOUT 10 CUPS (300 G) WHOLE MOLOKHIA,NACH, OR CHARD

ESSINGYELLOW ONION, FINELY CHOPPEDCUP (95 ML) LEMON JUICE, OR WHITE WINENEGARLT ACCORDING TO TASTE

Cook the chicken in water for about 1hour, and skim off the fat from thesurface at regular intervals. Save thebroth.

Heat the oil in a pan and fry the garlicand coriander.

Add approximately 4 cups (1 liter) ofthe chicken stock. Bring to a boil andadd the greens. Lastly, add the bonedchicken.

Make the dressing. Serve alongsidethe chicken together with the rice.

ARINATED CHICKEN SKEWERS

6 PORTIONS

is dish is one of the best dishes frome Ottoman Empire. The secret behinde juicy chicken is the marinade. It ise mother of all marinades.

CUP (50 G) MINCED GARLIC

ABLESPOONS MUSTARDCUP (95 ML) LEMON JUICEUPS (710 ML) OLIVE OIL OR VEGETABLE

LABLESPOON TOMATO PUREECUP (12 G) FRESH THYME

WHOLE CHICKEN

Mix the garlic, mustard, and lemonjuice. Then add the oil, little by

little, until you get a creamydressing.


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Add the tomato puree and thyme.

Remove the skin and bones from thechicken and cut it into pieces. Soakthe poultry in the marinade,preferably over-night.

Thread the chicken pieces on woodenor metal skewers. You can alsothread pieces of pepper and whole

mushrooms in between the chickenpieces.

Barbeque or grill, or cook in the oven.Serve with a good aioli, lettuce, andpotatoes.


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INCED MEAT SKEWERS

6 PORTIONS

e make sure to use as high amperature as possible when grillingeat to give it a nice, grilled surface soat it retains its natural juices inside.eze dishes are usually followed by

ewers with various kinds of grilled

eats, such as kofta ground meat.is is usually served with pita pizza.

OUNCES (500 G) LAMB OR BEEFOUT 4 CUPS (1 L) CHOPPED PARSLEYNIONS, FINELY CHOPPED

LT AND PEPPER

Mix ground beef, parsley, onions, salt,and pepper. Chop or mix everythingone more time, and mix again.

Shape the minced mixture into an


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oblong roll and pinch it around theskewer. Grill over high heat until themeat is cooked through.

Alternate placing pieces of lamb andchicken on the skewer (such as shishtaouk on the previous page).

Serve with pita pizza.

8 PORTIONS

is is one of Lebanons nationalshes. During festive occasions, antire lamb is cooked the same way, butat can be difficult to do at home.

MB SHANK WITH BONE, ABOUT 2.2UNDS (1 Kg)ABLESPOONS VEGETABLE OILOUT 10 cups (2 l) OF WATERARROTS, CUT INTO PIECESTALKS CELERY, CUT INTO PIECESEEK, CUT INTO PIECES

WHOLE CLOVESWHOLE ONION

ABLESPOONS FINELY CHOPPED YELLOWIONEASPOONS MINCED GARLICOUNCES (400 G) FINELY GROUND BEEFCUPS (700 G) LONG-GRAIN RICE, RINSEDD DRAINEDLTINCH EACH OF GROUND CARDAMOM,TMEG, CINNAMON, AND CUMINABLESPOONS BLANCHED, PEELEDMONDSABLESPOONS PINE NUTS 3 TABLESPOONSTTERABLESPOONS FLOUR 3 TABLESPOONSTACHIOS

Rub the lamb shanks with half of theoil, and roast in the oven at 400F(200C), until they have a nice color.

Boil the meat in the water in a largepot once it has gotten a nice color onall sides. Occasionally, skim thesurface. Add the carrots, celery, and

leek. Stick whole cloves into awhole, peeled onion, and put it in the


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pot. Simmer until the lamb is tender,1 to 2 hours. Save the broth.

Heat the remaining oil in another pan.Add the onion and garlic. Pour intothe ground meat once the onion isgolden brown.

Lightly brown the meat, then add therice and stir for 5 minutes. Add the

spices.

Pour the lamb broth into the pot sothat it covers the rice and a little bitmore. For added color, you can addsome browned onions (see the recipefor siyyadiyyeh).

Bring to a boil, cover with a lid, andsimmer over low heat, or in the oven

at 350F (175C) until the rice iscooked.

Cut the almonds in half lengthwiseand fry them together with pine nuts,until golden brown.

Give it a thick consistency by meltingthe butter and stirring in the flour.Add a little bit of the remaining

broth, little by little, while stirringcontinuously, until the sauce has anice consistency. Add salt andpepper.

Place the rice on a platter. Add thelegs of lamb shank on top, whole orcut into slices. Garnish withalmonds, pine nuts, and pistachios.Serve with a salad and the sauce on

the side.


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AQI LAMB STEW WITH

PRICOTS

6 PORTIONS

pricots are plentiful in Iraq, soturally they are featured often in Iraqiisine. Ghee is a type of clarified

tter that can withstand very highmperatures and lasts for a long time.erefore, it is common in warm Arabuntries.

5 OUNCES (500 G) BONELESS LAMB, SUCHBREAST OF LAMBABLESPOONS GHEE (YOU CAN REPLACE ITTH BUTTER OR OIL)UP (119 G) DRIED APRICOTSCUP (80 G) SUGAR

CUP (43 G) BLANCHED ALMONDSCUP (58 G) RAISINS, PREFERABLY YELLOW


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Cut the meat into cubes and fry it withthe gheein a pan until it has a nicebrown color on all sides.

Wash the apricots and add them intothe pot. Fry for a few minutes, whilecontinuously stirring. Then addenough water to cover the meat.Cover with a lid, and simmer until

the meat is tender.

Add the sugar.

Roast the almonds in a dry frying panuntil they have a nice color and addin raisins. Stir and pour the mixtureinto the stew.

Simmer until the meat is very tender.Serve with rice.

SERVINGS

is North African dish is very popularEurope and the United States. Theab world has added some of their own

gredients and flavors.

ABLESPOONS OLIVE OILELLOW ONION, CUT INTO WEDGESEASPOONS GRATED GARLICUPS (ABOUT 270 G) ZUCCHINI, CUT INTO

BES OR CHUNKSUPS (ABOUT 270 G) EGGPLANT, CUT INTOBES OR CHUNKSUP GREEN BELL PEPPER (ABOUT 130 G),T INTO CUBES ORUNKSCHICKEN BREASTS OR 1 WHOLE

ICKEN, CUT UP INTO PIECESLTABLESPOONS TOMATO PASTECUP (1 L) BEEF BROTHOUT 1 CUP (ABOUT 200 G) COOKED

ICKPEASTABLESPOONS CUMIN 5 CUPS (1 KG)


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USCOUS WATERABLESPOONS BUTTERT SAUCE, LIKE TABASCO

Heat two tablespoons of oil in a largepot. First, add the onion, and after afew minutes add the garlic.

Add the remaining vegetables a fewminutes later. Fry while stirring,until they begin to change color.

Cut the chicken into pieces, lightlysalt it, and fry in batches until it getsa nice color. Reduce to low heat,cover with a lid, and simmer for 10minutes. Stir occasionally.

Mix the tomato paste in the beef broth

and pour into the pan. Add chickpeas

and cumin.

Simmer on low heat for 30 minutes.

Meanwhile, put the couscous in alarge heat-resistant bowl. Add atablespoon of oil and stir. Pourboiling hot water over the couscousuntil it is covered and a fewadditional inches. Cover with a lid

and set aside.When the couscous has absorbed the

liquid and swelled, add the butterand stir until it has dissolved.

Serve the couscous with the chickenand vegetables, together with a bottleof hot sauce on the side. You canalso serve merguez(lamb sausage)and lamb chops with this couscous(as shown in the photo) if you want areal feast.


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EIRUT STYLE

6 PORTIONS

UP (150 G) SLICED YELLOW ONIONSUP (237 ML) OLIVE OILREEN PEPPERS, SHREDDED 3 TOMATOESREEN CHILIS, FINELY SHREDDED 2BLESPOONS TOMATO PASTE CUPS (710-1,000 ML) OF WATER OR FISHOTH

Fry the onion in oil until it is soft andtranslucent.


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Add the green peppers and stir. Youcan also use red or yellow peppers.

Cut a cross in the tomatoes, scaldthem for 1 minute, pull away thepeel, dice the flesh, and pour it intothe vegetable mixture.

Add the chili and tomato paste, andstir for a few minutes. Then cover

with water or fish broth. Simmeruntil the vegetables are tender.

Serve the sauce with grilled fish.

RIPOLI STYLE

6 PORTIONS

CUP (95 ML) OLIVE OILABLESPOONS MINCED GARLICUP (30 G) CHOPPED FRESH CORIANDERUP (250 G) TAHINICUP (95 ML) LEMON JUICECUP (95 ML) COLD WATER

Heat the oil and garlic in a saucepan.

Add the chopped coriander wheneverything is hot.

Whisk the tahini with the lemon juiceand cold water. You can also useorange juice or fish broth.

Pour the mixture into the saucepan.Remove the pan from the heat whenthe sauce begins to divide itself.Pour it over the fish.

You can also pour the sauce over rawfish fillets and bake them in the

oven.

SERVINGS


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is chicken dish is absolutelylectable with a refreshing sour flavor.e original recipe contained twice the

mount of garlic, but we reduced themount a little bit. Adjust it according

your own preference.

CLOVES OF GARLIC, GRATEDCUPS (593 ML) OLIVE OILUP (237 ML) LEMON JUICEARGE LIBA OR PITA BREADS BUTTER FORE DISHLT

WHOLE CHICKENS, EACH CUT INTO 8CESMOST 2 CUPS (ABOUT 300 G) SLICEDLLOW ONIONSUPS (125 G) CHOPPED CORIANDER LEAVESABLESPOONS WALNUTSABLESPOONS SUMAC

Whisk together garlic, olive oil, andlemon juice for a marinade.

Cut half of the pita breads into pieces,and use them to cover the bottom ofa greased ovenproof dish.

Salt the chicken pieces and spreadthem and the onions on top of thebread layer.

Mix coriander, walnuts, and sumacwith the marinade and pour it overthe chicken.

Cover the chicken with the remainingbread, and bake at 450F (225C),until the chicken is cooked, about 40minutes. If the bread gets too muchcolor, you can cover the dish with

aluminum foil.

Serve warm.


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EGETARIAN DISH FROM EGYPT

-15 PORTIONS

is is a very common dish in Egyptat is both satisfying and easy toepare. In the past, this was the

ormans dish,but today you can findshari everywhere.

CUPS (355 ML) OLIVE OILCUPS (200 G) MACARONI, OR OTHERALL PASTACUPS (475 G) RICECUPS (ABOUT 760 G) COOKEDICKPEAS, OR LENTILSPLUS LITERS OF COOKING WATER ORGETABLE STOCK)

HEAPING TABLESPOON CUMIN

HEAPING TABLESPOON CARAWAYHEAPING TABLESPOON GROUND


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RIANDERLANCHED AND PEELED TOMATOES, OR 1N OF WHOLEOMATOESCUP (100 G) TOMATO PASTECUPS (225 G) SLICED YELLOW ONIONS

CUP (ABOUT 75 G) CHOPPED GARLIC

Heat half of the olive oil and add thepasta.

Stir until the pasta becomes white,then add the rinsed and drained rice.Mix well and cook for a minute.

Add the chickpeas or lentils, spices,and tomatoes. Mix the water fromthe chickpeas or lentils (or vegetablestock) with tomato paste and pourinto the rice/noodle mix. Simmer

over medium heat.Meanwhile, heat the remaining olive

oil, and fry the onion and garlic untilthe onions become pale golden andshiny.

Remove the onion and place it in a

saucepan with the remainingingredients.

Simmer until the pasta and rice arecooked. Serve immediately. Garnishwith mint leaves and some freshvegetables.

AKED FISH WITH SPICY RICE

PORTIONS

specialty coastal cities such as Tripoli, Byblos, Sidon, and Tyre. The name may derive from St personally I think that this dish has its roots in Beirut.

6 POUNDS (2-3 KG) WHOLE WHITE FISH SUCH AS SEA BASS, COD, OR WALLEYEY CARROTS, ONIONS, AND LEEKS FOR THE BROTHLTUPS (900 G) SLICED YELLOW ONIONSCUPS (900 ML) VEGETABLE OIL

UP (135 G) PINE NUTS

UP (140 G) BLANCHED AND PEELED ALMONDSABLESPOONS BUTTER


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UPS (555 G) LONG-GRAIN RICEABLESPOON CUMINABLESPOON CINNAMONABLESPOON CARAWAYEASPOON GROUND CORIANDERABLESPOONS FLOUREMONS

Clean and fillet the fish. Set the fillets aside.

Place the fish bones and heads in a saucepan with cold water and bring to a boil.

immer for 1 hour and skim the surface a few times. You can also add pieces of carrots, onionsleek to add flavor to the broth.

train the broth, add salt, and set aside.

Place the fish fillets in an ovenproof dish and cover with 2 cups of the fish broth. Bake at 350F(175C) until the fish is cooked, about 15 to 20 minutes. Cover and set aside.

Fry the sliced onion in aboutcup of oil, while stirring continuously, until it is golden brown.out a third of the onion. Continue to fry the rest until it gets a dark brown color. Drain the onio

and save the oil. Add the dark brown onion to the broth and cook for a few minutes.

Fry the pine nuts and almonds (save some for garnish) golden brown in the same oil that the onwere fried in. Add two tablespoons of butter and the remaining oil.

Add the rice when the butter has melted and the oil is hot. Stir, and ensure that all the grains areshiny from the fat.

Add the spices while stirring.

Strain the broth to get rid of the browned onion. It is only used to give the broth some color.

Pour enough broth over the rice to cover it. Cover with a lid and cook on low heat, or in the ov0F (175C).

Melt the remaining butter. Add flour and stir until it becomes brown (en roux).Pour the rest ock into the butter and stir until the flour is completely dissolved. Addcup of lemon juice.

Place the cooked rice on a serving plate. Place the fish fillets on top. Garnish with pine nuts,monds, the golden brown onions, and lemon wedges. Serve with sauce on the side, and if you wa

le bit of toasted liba bread.


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-15 PORTIONS

relatively new dish in Lebanon, whichnow served during Christmas and

ew Year. When I cooked it on TV, it

came a huge success.

ABLESPOONS FINELY CHOPPED YELLOWIONABLESPOONS MINCED GARLICABLESPOONS BUTTERUNCES (225 G) GROUND BEEFUPS (1.1 KG) LONG-GRAIN RICELT, PEPPER, CUMIN, CARDAMOM, NUTMEG,D

OPTIONAL) MASTICURKEY, ABOUT 9 POUNDS (4 Kg)

CUPS (2 L) CHICKEN BROTHOUT 1 CUPS (225 G) CHESTNUTS


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TESTINES FROM THE TURKEYLTABLESPOONS ROASTED PINE NUTSABLESPOONS ROASTED, BLANCHED, AND

ELED ALMONDSABLESPOONS PISTACHIOS

Fry the onions and half of the garlic ina saucepan with 2 tablespoons ofbutter. Add the ground meat and

brown it.

Rinse the rice and allow it to drainthoroughly and pour it into theground meat, together with thespices. Mix well.

Saut for about 5 minutes, then useabout 2 cups of the rice mixture tofill the turkey. Make sure the bird is

properly thawed if it has been frozen.

Place the stuffed turkey in a greasedroasting pan and roast in the oven at350F (175C). Baste the turkey afew times with the gravy and a littlebit of chicken broth. Cover with foilwhen it is nicely browned, and let itstand until clear, about 1 to 3 hoursdepending on the size. The internal

temperature should be around 175F(80C).

Cover the rest of the rice mixture withthe remaining chicken broth. Bringto a boil, cover with a lid, and placein the oven until the rice is cooked.

Cut a cross in the bottom of eachchestnut, and roast them in the oven

at 450F (225C) for 25 minutes.Mix the turkey intestines with the

remaining garlic. Melt 2 tablespoonsof butter over low heat and add theintestinal mixture. Fry for a fewminutes and add a bit of gravy fromthe turkey. Add salt to the sauce.

Spread the rice mixture on a largeserving dish. Place the turkey on top.Garnish with pine nuts, almonds,


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pistachios, and chestnuts. You canalso serve the turkey with small,ovenbaked potatoes instead of rice,as pictured.


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EG OF LAMB FROM JORDAN

PORTIONS

is is the unofficial national dish ofrdan. Jameed is a kind of dried yogurtat may be purchased and dissolved inater.

AMB SHANK, SPLIT INTO SMALLER PIECESCARDAMOM PODSWHOLE CLOVESBAY LEAVES WHITE PEPPERIECE OF JAMEED, CAN BE REPLACED WITHPROXIMATELYCUPS (1 L) GREEK YOGURTOUT 5 CUPS (1 KG) RICELT

CUP (177 ML) GHEE, OR VEGETABLE OIL

ATER2 OUNCE ( G) SAFFRON


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IBA BREAD OR LARGE PITA BREADESHLY GROUND BLACK PEPPERCUPS ROASTED ALMONDS (250 G)OUT CUPS (250 G) ROASTED PINE NUTS ORW PISTACHIOS

Rinse the meat, put it in a large pot,and cover with water. Skim thesurface at regular intervals when thewater has boiled. Continue skimminguntil the liquid becomes clear. Addhalf of the cardamom, cloves, bay

leaves, and some white pepper.Simmer over medium heat until themeat is almost cooked. Remove thepot from the heat, strain, and savethe broth.

f you get a hold ofjameed:break it

into pieces and soak in warm waterovernight. Run in the blender thenext day, strain, and bring to a boil.Add the lamb and the broth. Simmerover low heat until the meat istender.

If you are using Greek yogurt: bringto a boil while stirring continuously.Add the lamb and the broth and

continue as above.

Meanwhile, soak the rice in warmwater for 10 minutes.

Drain. Boil in a saucepan with a littlebit of salt, fat, and enough water tocover the rice. Add the remainingcardamom, bay leaves, cloves, and

saffron. Boil over high heat for 5

minutes, until the rice has absorbedall the liquid. Lower the heat andcontinue to cook until the rice isready.

Cover a large platter with liba breador pita bread. Sprinkle with a littlebit of yogurt broth. Spread rice andlamb on top. Turn the pepper mill afew times over the dish. Decorate

with nuts and maybe a chili. Servethe yogurt broth in a bowl on the


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side.


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AMB DISH FROM THE UNITED

RAB EMIRATES

8 PORTIONS

egetables are not very common in thenited Arab Emirates. So instead, they

en use spices such as cloves,rdamom, and saffron to add flavor toe cuisine.

POUNDS (1 KG) LAMB MEAT, WITH BONEBUNDLE OF FRESH HERBS 1 WHOLE ONION,ELEDABLESPOON WHOLE CLOVESUPS (473 ML) GHEE, OIL, OR BUTTERUPS (450 G) FINELY CHOPPED YELLOWIONCUP (160 G) CHICKPEAS, COOKED

CUP (120 G) RAISINS, SOAKEDEASPOON GROUND DRIED LIMES (OR


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ATED LIME PEEL)2.OUNCE ( G) SAFFRONEASPOON GROUND CARDAMOMCUP (47 ML) ROSE AND ORANGE BLOSSOM

ATER, MIXEDUPS RICE, SOAKED AND RINSED SALTCUP (57 G) ROASTED ALMONDS

Put the meat in a large pot of boilingwater and salt. Skim off while the

water is boiling until the liquidbecomes clear.

Add fresh herbs and a whole onionwith cloves that have been putinside.

Simmer over medium heat until themeat is tender. Lift out the meat,strain, and save the broth.

Add aboutcup of fat in a frying panand allow it to melt (if you arentusing oil) over medium heat. Add thechopped onion and stir while youbrown it. Add a little bit of water andkeep stirring until everything has alight brown color.

Add a tablespoon of fat along withchickpeas, raisins, and dried lime.

Stir over low heat, then turn off theheat. In the Gulf kitchen, this iscalled the filling.

Mix the saffron and cardamom withthe rose and orange blossom waterand set aside.

Rinse the rice twice. Place it in a potand add enough broth to cover it,

plus a little bit extra. Cook over lowheat until the rice is ready.

Meanwhile, brown the meat in theremaining fat, and set aside.

Place the rice on a serving plate andpour the spice mixture with the roseand orange blossom water over therice. Spread the filling on top.

Lastly, place the browned meat ontop and garnish with almonds. Serve


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immediately.

AMB DISH FROM SAUDI ARABIA

SERVINGS

absa is a dish that is popularoughout the Arab world underfferent names and with many differentriations of it. Al-Yadam is also servedth chicken or fish.

PIECES OF MEAT FROM THE FRONT OF THEMB, EACH PIECE-5.3 OUNCES (135-150 G)UPS (473 ML) OIL, OR GHEEAY LEAVESARROTS, CUT INTO PIECES

WHOLE YELLOW ONIONABLESPOONS WHOLE CLOVESCUPS (225 G) THINLY SLICED YELLOWIONABLESPOON GRATED GARLICUPS (408 G) DICED EGGPLANTUPS (570 G) RICE, RINSED AND DRAINED

ABSA SPICE BLENDEASPOON EACH OF DRIED LIME, GROUNDRIANDER, TURMERIC, CUMIN, CINNAMON,D GINGER

L-YADAMOUT 6 CUPS THINLY SLICED ONIONSUPS (710 ML) WATERUPS (242 G) SOAKED RAISINSCUP (95 ML) OIL, OR GHEE SALT

L-YADAM SPICE MIXTUREABLESPOON EACH OF GROUNDRIANDER, CINNAMON, TURMERIC, CUMIN,D GROUND CARDAMOM

Brown the meat in batches with a bitof fat. Place it in a roasting pan androast it in the oven at 450F (225C),until it is nicely browned on allsides.

Transfer the meat to a large pot filledw ith cold water.

Bring to a boil, then simmer on low


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heat and add bay leaves, carrots, anda whole onion with cloves put insideit.

Check if the meat is tender after 50minutes. If it is, take it out of thepot. Otherwise, cook it a little bitlonger. Save the broth.

Heat the remaining oil and fry the

onion and garlic while stirring. Addthe eggplant and meat after a fewminutes. Fry for a while.

Add rice and the kabsaspice blend.Pour enough broth to cover the rice.Bring to boil and cover with a lid.Slowly finish cooking at 400F(200C) until the rice is ready.

n the meantime, make the al-Yadam.Place the onion in a saucepan. Add 2cups of water. Cook until all thewater is absorbed and the onions arebrowned.

While stirring, add 1 cup water,raisins, fat, the al-Yadamspicemixture, and salt. Fry for a fewminutes.

Place the food on a plate. Spread theal-Yadamon top.


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EBANESE CREPES

PIECES

ese pastries are similar to pancakesth filling. You can serve them open or

osed. Ashta is reminiscent of British

otted cream, and it is a regular featureLebanese desserts but can be difficultget a hold of in the United States.

ou can make it yourself or replace itth a simpler alternative.

UPS (750 G) FLOURABLESPOON DRY YEASTUPS (1L) MILKOUT 1 TABLE SPOONS (25 G) BUTTER

LLING


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UPS (280 G) GROUND WALNUTSUP (200 G) SUGARABLESPOON ROSE WATERABLESPOONS ORANGE BLOSSOM WATERUPS (ABOUT 680 G) ASHTA PUDDING (SEECIPE ON PAGE 123);ALTERNATIVE: COTTAGE CHEESE OR RICEDDINGCUPS (1 L) FRYING OILUPS (700 ML) SUGAR SYRUP (SEE RECIPEPAGE 136)

Heat the milk to 125F (50C). Mixflour, yeast, and milk to a smoothbatter. Allow to rise in a warm placeuntil it has doubled in size.

Carefully pour aboutof a cup of thebatter onto a hot and greased bakingtray on top of the stove, or in apancake maker with a bit of butter.

Flip the pancake with a spatula whenthe underside has a nice goldencolor. Cook for a few more seconds.Set aside.

Mix walnuts, sugar, and rose andorange blossom water. Add atablespoon of the mixture in themiddle of the pancake, and repeat

this process with a third of thepancakes. Add a taplespoon of ashta,pudding on the second third of thepancakes. Save the last third for opencrepes (see the following page).

Fold the pancakes in half around the

filling and press at the edges so thatthey stick together. Fry in hot oiluntil they are golden brown. Let the

pancakes drain off for a little bit.Pour some of the sugar syrup overthe fried pancakes and press at theedges for another minute.

PEN LEBANESE CREPES


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SMALL PORTIONS

rve the last third of the pancakes openth the filling visible. In Lebanon,sh ashta, a kind of clotted cream, isually used for the filling. You canplace it with sour cream or ricotta.

PANCAKE BATTER (SEE RECIPE PAGE 119)UPS (ABOUT 680 G) FRESH ASHTA, SEECIPE BELOW;ALTERNATIVE: COTTAGE CHEESE, SOUREAM, OR RICOTTACUP (38 G) GROUND PISTACHIOSCUP (38 G)CANDIED ORANGE FLOWERS;TERNATIVE: CANDIEDANGE PEEL

Follow the instructions in the recipefor closed katayefuntil step 3.

Spread fresh ashtain the middle ofeach pancake on the remaining thirdof the pancakes. Fold them a littlebit, so that the filling is still visible.

Garnish with ground pistachios andcandied orange flowers. Serve thesugar syrup on the side.

EBANESE CLOTTED CREAM

CUP

nce it is difficult to come by ashta,u can make your own. But it requires

me and patience.

CUPS (593 ML) WHIPPINGREAM

Pour the cream into a heatproof bowland allow to simmer gently in awater bath for 1 to 3 hours, until itbegins to thicken. Do not stir thecream and make sure that it does not

boil.


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Remove the bowl and let it stand inthe refrigerator for at least 12 hours.Lift up the thick and creamy surfacewith a perforated ladle. Stir until it issmooth and supple.

PEN LEBANESE CREPES

SMALL PORTIONS

rve the last third of the pancakes openth the filling visible. In Lebanon,

sh ashta, a kind of clotted cream, isually used for the filling. You canplace it with sour cream or ricotta.

PANCAKE BATTER (SEE RECIPE PAGE 119)UPS (ABOUT 680 G) FRESH ASHTA, SEECIPE BELOW;

ALTERNATIVE: COTTAGE CHEESE, SOUREAM, OR RICOTTA

CUP (38 G) GROUND PISTACHIOSCUP (38 G)CANDIED ORANGE FLOWERS;TERNATIVE: CANDIED ORANGE PEEL

Follow the instructions in the recipefor closed katayefuntil step 3.

Spread fresh ashtain the middle ofeach pancake on the remaining thirdof the pancakes. Fold them a littlebit, so that the filling is still visible.

Garnish with ground pistachios andcandied orange flowers. Serve thesugar syrup on the side (see recipeon page 136).


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EBANESE CLOTTED CREAM

CUP

nce it is difficult to come by ashta,u can make your own. But it requires

me and patience.

CUPS (593 ML) WHIPPING CREAM

Pour the cream into a heatproof bowland allow to simmer gently in awater bath for 1V to 3 hours, until itbegins to thicken. Do not stir thecream and make sure that it does notboil.

Remove the bowl and let it stand in

the refrigerator for at least 12 hours.Lift up the thick and creamy surfacewith a perforated ladle. Stir until it issmooth and supple.


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8 PORTIONS

hta can also be made into a type ofdding that you can cook yourself.

UPS (1l) MILKUPS (240 G) POWDERED SUGAR

CUP (51 G) CORNSTARCHABLESPOONS ROSE WATERABLESPOON ORANGE BLOSSOM WATERTIONAL: RAISINS

Boil 5 cups (1liters) of milk, addpowdered sugar, and whisk until thesugar has dissolved.

Dissolve the cornstarch in theremaining cold milk.

Let the pot stand over medium heat


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and add the thickener while whiskingcontinuously.

When the milk begins to thicken, addthe rose water and the orangeblossom water.

Add raisins if you want. Garnish withcandied orange flowers and groundpistachios.

GYPTIAN BREAD PUDDING

SERVINGS

is is an ancient dessert that is servedo the poor and rich alike, both inypt and at the hotel buffets around

e Arab world. It is reminiscent of thebanese dish, aish elsaraya, which iso made with day-old bread.

POUNDS (600 G) DAY-OLD WHITE BREADCUPS (1 L) MILK

UP (200 G) SUGARPS (473 ML) SWEETENED CONDENSEDLKCUP (120 G) GOLDEN RAISINSCUP (120 G) WALNUTSABLESPOON CINNAMONCUPS (250 G) BLANCHED ALMONDSCUP (98 G) PISTACHIO NUTS

Preheat the oven to 400F (200C).Cut off the crust from the bread.Pour milk over the bread and let itstand until the bread has softened.

Allow the bread to drain and place it

in a saucepan. Add sugar and stirover medium heat until it turns into asmooth and doughy mixture.


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Add the condensed milk, raisins,walnuts, and cinnamon. Coarselychop the almonds and pistachios andadd them.

Mix all ingredients together and pourinto an ovenproof dish.

Put the dish in the oven for a fewminutes until the surface has a nicegoldenbrown tone. Remove thedish, garnish with soaked raisins, andserve.

ce I met a French chef in Kuwait, who told me that he replaced the dayold bread with dayissants, and he claimed that the result was even better.


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WEET ARABIC PASTRIES

PIECES

klava is a flaky pastry made out ofyers of waferthin dough. They come

many different shapes and with allnds of fillings. If you dont feel like

aking the dough, you can buy frozenyllodough, which works fine as aplacement.

UPS (375 G) FLOURABLESPOONS VEGETABLE OIL

PINCH OF SALTCUP (95 ML) LUKEWARM WATERUPS (256 G) CORNSTARCH

LINGUPS (250 G) FINELY CHOPPED HAZELNUTS

UP (200 G) SUGARTIONAL: ORANGE BLOSSOM WATER AND


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SE WATERUPS (900 G) BUTTERUPS (473 ML) SUGAR SYRUPCUP (49-98 G) FINELY CHOPPEDTACHIOS

Knead flour, oil, salt, and water for 15minutes, until the dough becomessoft and smooth.

Cut the dough into 10 equal pieces.

Flour the work surface withcornstarch. Roll out the pieces tolarge circles, about 10 inches (25cm) in diameter. The dough shouldbe very thin, almost translucent.

Mix the chopped nuts with sugar andpossibly some orange blossom water

and rose water.Stack 10 layers of dough on top of

each other. Cut into small squares of2 x 2 inches (5 x 5 cm).

Place a tablespoon of the nut filling inthe middle of each square.

Fold the edges without sealing thecorners. Melt the butter.

Place the pastries in a greased roastingpan and pour the melted butter overthem.

Bake in the oven at 350F (175C) forabout 30 minutes, or until they aregolden brown.

. Remove the tray from the oven andur out the butter.

. Pour warm sugar syrup over thestries, and sprinkle with very finelyopped pistachios in the middle ofch baklava.Allow to cool.


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RIED BALLS IN SUGAR SYRUP

PIECES

traditional and very common treat inbanon. Crispy and sweet at the same

me.

CUPS (312 G) FLOURTEASPOON DRY YEASTCUPS (ABOUT 600 G) PLAIN YOGURT,CH AS GREEK YOGURTups (1L) VEGETABLE OILups (1L) SUGAR SYRUP (SEE RECIPE ONGE 136)

Mix flour and dry yeast. Heat theyogurt to 125F (50C), add it, andwork into a smooth batter.

Cover with a kitchen towel and allowto rise for 1 hour in a warm place.

Heat the frying oil in a fryer orsaucepan with a thick bottom. Pipesmall balls directly into the oil witha pastry bag, or roll them by hand,and then lower them into the oil witha slotted spoon.

Deep-fry in batches until they are

golden brown. Lift them up and drainon paper towels.

Soak them in sugar syrup for a fewminutes and then place them on a

serving platter or in a bowl.


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ESAME COOKIES

-40 COOKIES

same seeds are very popular in Arabicstries and cookies. Here, we havepped the cookies in a generous

mount of sesame seeds.

CUPS (156 G) SEMOLINA OR DURUMHEAT FLOUR

CUPS (800 G) FLOURUP (200 G) SUGARCUP (51 G) DRY MILK POWDERTABLESPOON DRY FRESH YEAST FOR

WEET DOUGHSTABLESPOON MAHLAB (OPTIONAL)CUPS (300 G) BUTTERUP (237 ML) WATER

CUPS (187 G) SESAME SEEDSABLESPOON MELTED BUTTERABLESPOON SUGAR SYRUP (SEE PAGE 136)CUP (74 G) CHOPPED PISTACHIOSATURAL)

Preheat the oven to 450F (230C).

Mix semolina flour, flour, sugar, drymilk, yeast, and mahlab (if you areusing it) in a bowl. Work the butterinto the flour mix with yourfingertips so that you get a crumblydough, or mix briefly in a foodprocessor.

Heat water to 125F (50C). Make ahollow in the center of the dough andpour the water into it, or add waterinto the food processor if you areusing it. Work into a dough. It will

be pretty sticky.Roll the dough into small balls with

lightly floured hands. Flatten themwith your palms. Mix sesame seeds,melted butter, and sugar syrup. Pressone side of the cake in the choppedpistachios. Press the other side in thesesame seeds mixture.

Place the cookies on a parchmentpapercovered tray, and bake in the


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oven for about 10 minutes. Allow tocool and serve.

LLED SEMOLINA COOKIES

BOUT 20 COOKIES

aditionally, special wooden dishes areed for these cookies, one kind forch filling. Use what cookie dishes youay have.

UGHUPS (720 G) COARSELY GROUND

MOLINAUP (120 G) FINELY GROUND SEMOLINA ORRUM WHEAT FLOURUPS(680 g) BUTTERUP (237 ML) ROSE WATER AND ORANGEOSSOM WATER, MIXED

ACCORDING TO PREFERENCE

LINGUPS (250 G) CHOPPED OR GROUND

ALNUTSUPS (250 G) CHOPPED OR GROUNDTACHIOS

UPS (ABOUT 300 G) DATE PASTE OR MIXEDTESCUPS (500 G) GRANULATED SUGARABLESPOONS ROSE WATER

TABLESPOON ORANGE BLOSSOM WATERCUP (25 G) FLOURCUP (48 G) POWDERED SUGAR

Mix the two semolina varieties in abowl.

Add the melted butter and work

together by hand.

Mix the rose water with the orangeblossom water according to yourpreferred proportions. Knead untilyou have a smooth and soft dough.

Allow the dough to rest for at least 1hour. The longer you let it sit, themore flavor it will have.

Make three different kinds of filling


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by addingcups of granulatedsugar to the walnuts, to thepistachios, and to the date paste.Dash with a little bit of rose waterand orange blossom water over allthree fillings.

Shape small balls out of about 2tablespoons of the dough. Flatten

them between your palms and add atablespoon of filling in the center ofeach. Pinch at the edges.

Sprinkle little cookie molds with flourand place the ball inside, carefullypressing to cover the entire mold.

Empty the molds by beating the backslightly with a spoon. Place them on

parchment paper on a baking sheetand bake at 450F (225C) for 30minutes, or until they get somecolor.

Allow to cool. Sprinkle the nutfilledvariations with a lot of powderedsugar and leave the ones with thedate filling as they are.


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RIED CONES IN SUGAR SYRUP

BOUT 30 PIECES

really sweet treat, both inside and one outside. These are very different

mpared to the European variation ofacaroons.

UPS (500 G) FLOURUP (120 G) SEMOLINA OR DURUM WHEAT

OURABLESPOON DRY YEASTCUPS (1V L) FRYING OILABLESPOONS SUGARABLESPOONS ANISEABLESPOON MAHLAB (OPTIONAL)UP (237 ML) WATERUPS (946 ML) SUGAR SYRUP, SEE THE

CIPE BELOW


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Mix flour, semolina or durum wheatflour, and dry yeast. Add cups (355ml) of oil and mix well.

Add sugar, anise, mahlab,and hotwater (125F/50C). Knead to asmooth and firm dough. Allow torise for 1 hour in a warm place.

Divide the dough into about 30 small

rectangular pieces.

Press the dough pieces against thecoarse surface of a dome shapedgrater so that they bend. The doughgets a pattern from the grater. Mygrandmother used to use a wickerbasket to create a pattern.

Heat the remaining oil and fry the

cookies. Turn them occasionallyuntil they are golden brown. Allowthem to drain and soak them in sugarsyrup for a few minutes.

Serve as soon as they have cooled.

EBANESE SUGAR SYRUP

1 CUPS (200-300 ML)

is Lebanese sugar syrup is quite thickd flavored with rose water and orangeossom water. Everyone loves thisrup, and it is used in many desserts.

UP (200 G) SUGARUP (237 ML) WATEREASPOON LEMON JUICEEASPOON ROSE WATEREASPOON ORANGE BLOSSOM WATER

Dissolve the sugar in water in a

saucepan over medium heat withoutstirring.

Bring to a boil, and scoop away thewhite foam that forms on thesurface.

Simmer for about 20 minutes, then

add the lemon juice. Lemon juicepreserves the color and prevents the


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syrup from solidifying.

Add the rose water and the orangeblossom water. Simmer for a fewmore minutes. Allow to cool.


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OFT SEMOLINA CAKE

BOUT 20 PIECES

eryone loves this classic Lebaneseke, especially the little ones.

EASPOONS BAKING POWDERUPS (450 G) BUTTER

CUPS COARSELY GROUND SEMOLINAUP (120 G) FINELY GROUND SEMOLINA ORRUM WHEAT FLOURUPS (400 G) SUGARCUPS (593 ML) WATER OR PLAIN YOGURT,CH AS GREEK YOGURTEASPOONS TAHINIUP (140 G) BLANCHED AND PEELED

HOLE ALMONDSUPS (710 ML) SUGAR SYRUP

Mix baking powder, melted butter,

and both semolina varieties.


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f you are using water: dissolve thesugar in the water, pour it into thesemolina mix, and stir well. If youare using yogurt: pour it directly intothe semolina mixture, add sugar, andmix well.

Grease a round baking mold, about 12inches (30 cm) in diameter, with

tahini.

ur the batter in and garnish the caketh the almonds.

Bake at 400F (200C) for 30 to 45minutes. Remove the cake from theoven and soak it with syrup.

Once it has cooled, cut it into squares

and serve.

u can also add coconut to the batter.

OFT CAKE WITH TURMERIC

ND ANISE

BOUT 20 PIECES

is cake is not as sweet as Arabic

stries tend to be. It is known for itsautiful yellow color.

CUPS (312 G) FLOURUPS (480 G) FINELY GROUND SEMOLINADURUM WHEAT FLOUREASPOON BAKING POWDERABLESPOON TURMERICABLESPOON ANISE SEEDSCUPS (350 G) BUTTERUPS (600 G) SUGARUPS (710 ML) MILK

ABLESPOONS TAHINICUP (54 G) PINE NUTS OR SESAME SEEDS


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Mix flour with semolina, bakingpowder, turmeric, and anise seeds.

Distribute the butter into the mixtureand combine it with your fingersuntil it becomes a crumbly mass.

Dissolve the sugar in the milk andpour it into the flour mixture. Workit into a smooth batter.

Grease a round baking pan, about 12inches (30 cm) in diameter, withtahini.

Pour the batter into the pan anddecorate the surface with pine nutsor sesame seeds. Bake at 400F(200C) for about 30 minutes.

nsert a thin wooden stick to check ifthe cake is ready. When the stickcomes out dry, the cake is done.

Remove the cake from t

the arabian cookbook

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