Kfeirian Reunion Family Cookbook
Welcome to our On-line Kfeirian Reunion Family Cookbook! We would love to add your Lebanese family recipes and stories that go along with the recipes to our on-line cookbook. For many years there were discussions about putting together a Kfeirian Cook Book. In 2020, we started an on-line Kfeirian Reunion Family Cookbook.
Categories include:
Appetizers
Salads
Soups
Main Course
Desserts
You may see some dishes repeated, but you can look at the recipes and find one that appeals to you. Let’s continue to grow this on-line cookbook by submitting your recipes with a picture to reunion@kfeir.com.
Categories include:
Appetizers
Salads
Soups
Main Course
Desserts
You may see some dishes repeated, but you can look at the recipes and find one that appeals to you. Let’s continue to grow this on-line cookbook by submitting your recipes with a picture to reunion@kfeir.com.
Easy Labneh
By Joseph Peck
2 pounds plain whole milk yogurt
1 teaspoon salt
Combine the yogurt and salt in a bowl and mix well. Add the mixture to a cheesecloth and tie and twist to strain. Place in a mesh strainer over a large bowl and allow to drain in the refrigerator for 24 hours. Place something on top of the cheese cloth like a canned good to help speed up the draining process. After it’s drained for 24 hours, discard the whey that has drained out in the bowl and check for consistency. It should be thick like cream cheese. If it’s not, return to the refrigerator and allow it to drain an additional 24 hours. Serve in a bowl with olive oil, za’atar and olives.
By Joseph Peck
2 pounds plain whole milk yogurt
1 teaspoon salt
Combine the yogurt and salt in a bowl and mix well. Add the mixture to a cheesecloth and tie and twist to strain. Place in a mesh strainer over a large bowl and allow to drain in the refrigerator for 24 hours. Place something on top of the cheese cloth like a canned good to help speed up the draining process. After it’s drained for 24 hours, discard the whey that has drained out in the bowl and check for consistency. It should be thick like cream cheese. If it’s not, return to the refrigerator and allow it to drain an additional 24 hours. Serve in a bowl with olive oil, za’atar and olives.
Labneh
By Chef Ayoub Rahal
One gallon of 2% milk
16 ounces of Greek yogurt
Olive oil for garnish
Za’atar for garnish
1. Heat 1 gallon of 2% milk until boiling.
2. Remove from heat and cool until pinky finger can stand the heat in milk and you can count to 15.
3. Add the Greek yogurt and ¼ cup of the warm milk to a bowl and mix. Then combine with the rest of the heated milk in a large bowl.
4. Cover with towels and let stand for 3 hours then move to the refrigerator overnight.
5. The next day, put the labneh through a colander with thick paper towels to drain. Let drain most of the water and put in the refrigerator to finish draining for 5 to 6 hours.
6. Add the labneh to a serving bowl and garnish with olive oil and Za’atar.
By Chef Ayoub Rahal
One gallon of 2% milk
16 ounces of Greek yogurt
Olive oil for garnish
Za’atar for garnish
1. Heat 1 gallon of 2% milk until boiling.
2. Remove from heat and cool until pinky finger can stand the heat in milk and you can count to 15.
3. Add the Greek yogurt and ¼ cup of the warm milk to a bowl and mix. Then combine with the rest of the heated milk in a large bowl.
4. Cover with towels and let stand for 3 hours then move to the refrigerator overnight.
5. The next day, put the labneh through a colander with thick paper towels to drain. Let drain most of the water and put in the refrigerator to finish draining for 5 to 6 hours.
6. Add the labneh to a serving bowl and garnish with olive oil and Za’atar.
Cucumber Laban - Yogurt
By Joseph Peck
2 pounds plain whole milk Greek yogurt
1 seedless English cucumber finely chopped
Juice of 1 lemon
2 tablespoons dried mint
4 cloves of garlic finely minced
1 teaspoon salt
1/2 teaspoon pepper
Combine all ingredients in a bowl and mix well. Check for seasoning and add more lemon, garlic, mint or salt as needed. If you like a thinner yogurt, use plain whole milk yogurt in place of the Greek yogurt.
By Joseph Peck
2 pounds plain whole milk Greek yogurt
1 seedless English cucumber finely chopped
Juice of 1 lemon
2 tablespoons dried mint
4 cloves of garlic finely minced
1 teaspoon salt
1/2 teaspoon pepper
Combine all ingredients in a bowl and mix well. Check for seasoning and add more lemon, garlic, mint or salt as needed. If you like a thinner yogurt, use plain whole milk yogurt in place of the Greek yogurt.
Baba Ghanoush with Tahini
By Evelyn Sahley Cassis
2 Large Eggplants
6 tablespoons Tahini
2 tablespoons water (you may need more)
1/2 cup lemon juice
2 teaspoons salt
1/2 teaspoons garlic
With a fork, prick a few holes on all sides of the eggplant and bake in 400 degree oven until soft (or cook on a grill which gives it a better flavor). Once cooked, run the eggplants under cold water and peel and slit down middle and take seeds out. Then mix with a mixer for the texture that you like. Add all remaining ingredients and stir. Taste and adjust salt, lemon and garlic to your taste.
By Evelyn Sahley Cassis
2 Large Eggplants
6 tablespoons Tahini
2 tablespoons water (you may need more)
1/2 cup lemon juice
2 teaspoons salt
1/2 teaspoons garlic
With a fork, prick a few holes on all sides of the eggplant and bake in 400 degree oven until soft (or cook on a grill which gives it a better flavor). Once cooked, run the eggplants under cold water and peel and slit down middle and take seeds out. Then mix with a mixer for the texture that you like. Add all remaining ingredients and stir. Taste and adjust salt, lemon and garlic to your taste.
Shanklish
By Joseph Peck
8 pounds Whole Milk Yogurt or Homemade Laban
3 tablespoons Salt (divided)
2-3 tablespoons White Vinegar (if needed)
2 tablespoons Ground Za’atar
2 tablespoons Ground Paprika
1 tablespoon Mahlab
1 tablespoon Nigella Seeds (or Black Sesame Seeds)
Place the yogurt into a pot with 2tbsp of salt and begin to boil over medium high heat. Stir often so it doesn’t burn. As the yogurt begins to boil, the areeshe (curds) will start to form. This will take about 20-30 minutes. The areeshe should separate from the liquid and look like cottage cheese. If this does not happen, you can add 2-3tbsp of white vinegar to help it form.
After the areeshe is formed, strain it from the rest of the liquid through a cheese cloth. At this point, all you should have left is the areeshe which looks like cottage cheese in the cheesecloth. Tie the cheesecloth and place in a mesh strainer over a bowl and let it drain for 24 hours.
Remove the areeshe from the cheesecloth. It should be dry and hard. Break it apart with a fork so that it crumbles. Add the za’atar, paprika, mahlab, black seeds and the remaining 1tbs salt and mix thoroughly.
Now form the mixed areeshe into balls. You can roll them into smaller golf ball size balls or into larger tennis ball size balls. Do this by gathering the areeshe and compressing it in the palm of your hands. Place the balls on a tray lined with paper towels and cover with paper towels. Let this sit out for 4-5 days to dry, changing out the paper towels every day.
After 4-5 days, you can either finish up the shanklish or seal it in a jar to mature. If you choose to finish it at this point, the flavor will be more subtle and creamy. If you choose to mature it, mold will form and the flavors will become more pronounced.
If you opt for the milder flavor, skip this step. To mature the shanklish, place the balls in a jar and seal it. Place the jar in a dark place for about a week. By this time, mold will have formed on the shanklish. After about a week, remove the mold from the shanklish by scraping it off under a small stream of water.
To finish up the shanklish, coat the balls in ground za’atar or ground paprika. You can store them in a jar filled with olive oil in the refrigerator. Serve with onions, tomatoes, parsley and olive oil.
By Joseph Peck
8 pounds Whole Milk Yogurt or Homemade Laban
3 tablespoons Salt (divided)
2-3 tablespoons White Vinegar (if needed)
2 tablespoons Ground Za’atar
2 tablespoons Ground Paprika
1 tablespoon Mahlab
1 tablespoon Nigella Seeds (or Black Sesame Seeds)
Place the yogurt into a pot with 2tbsp of salt and begin to boil over medium high heat. Stir often so it doesn’t burn. As the yogurt begins to boil, the areeshe (curds) will start to form. This will take about 20-30 minutes. The areeshe should separate from the liquid and look like cottage cheese. If this does not happen, you can add 2-3tbsp of white vinegar to help it form.
After the areeshe is formed, strain it from the rest of the liquid through a cheese cloth. At this point, all you should have left is the areeshe which looks like cottage cheese in the cheesecloth. Tie the cheesecloth and place in a mesh strainer over a bowl and let it drain for 24 hours.
Remove the areeshe from the cheesecloth. It should be dry and hard. Break it apart with a fork so that it crumbles. Add the za’atar, paprika, mahlab, black seeds and the remaining 1tbs salt and mix thoroughly.
Now form the mixed areeshe into balls. You can roll them into smaller golf ball size balls or into larger tennis ball size balls. Do this by gathering the areeshe and compressing it in the palm of your hands. Place the balls on a tray lined with paper towels and cover with paper towels. Let this sit out for 4-5 days to dry, changing out the paper towels every day.
After 4-5 days, you can either finish up the shanklish or seal it in a jar to mature. If you choose to finish it at this point, the flavor will be more subtle and creamy. If you choose to mature it, mold will form and the flavors will become more pronounced.
If you opt for the milder flavor, skip this step. To mature the shanklish, place the balls in a jar and seal it. Place the jar in a dark place for about a week. By this time, mold will have formed on the shanklish. After about a week, remove the mold from the shanklish by scraping it off under a small stream of water.
To finish up the shanklish, coat the balls in ground za’atar or ground paprika. You can store them in a jar filled with olive oil in the refrigerator. Serve with onions, tomatoes, parsley and olive oil.
Hummus/Homos (Chickpeas with Tahini)
By Gloria Hanna, “The Hummus Queen”!
2 Cans Premium Chickpeas (Goya, Progresso and I also like Joan of Arc)
3-4 Cloves Garlic
2/3 Cup Sesame Tahini
1 1/2-2 tsp. Salt
½ Cup ReaLemon Lemon Juice
Drain chickpeas and rinse in cold water. Empty the drained chick peas into saucepan. Add water, but do not cover. Bring to a boil, lower heat to simmer and cook for about 25-30 minutes. Add a pinch of baking soda when the chickpeas begin to boil. This will help soften the chickpeas to give a smooth consistency. Flour will achieve the same result, however, I’ve never tried the flour. Set aside to cool. Place cooled chickpeas along with any water in a food processor. Process until smooth.
Begin adding tahini, then lemon juice. Continue blending until very smooth. Mash garlic with ½ tsp. salt and add to mixture along with the other teaspoon. At intervals, stop and scrape the sides of the bowl.
You may check if any salt, garlic or more lemony taste needs to be added. The consistency should be firmer than pudding resulting in a thick, creamy texture. If hummus is getting to the right consistency, you may need more lemon juice, use citric acid a pinch at a time.
If the hummus is chilled before use, you may need to “loosen” with a few splashes of water or lemon juice. Serve hummus as an appetizer in a low-sided bowl. Garnish with parsley and a little drizzle of olive oil. Served with pita bread slices or chips. Veggies are another good choice.
By Gloria Hanna, “The Hummus Queen”!
2 Cans Premium Chickpeas (Goya, Progresso and I also like Joan of Arc)
3-4 Cloves Garlic
2/3 Cup Sesame Tahini
1 1/2-2 tsp. Salt
½ Cup ReaLemon Lemon Juice
Drain chickpeas and rinse in cold water. Empty the drained chick peas into saucepan. Add water, but do not cover. Bring to a boil, lower heat to simmer and cook for about 25-30 minutes. Add a pinch of baking soda when the chickpeas begin to boil. This will help soften the chickpeas to give a smooth consistency. Flour will achieve the same result, however, I’ve never tried the flour. Set aside to cool. Place cooled chickpeas along with any water in a food processor. Process until smooth.
Begin adding tahini, then lemon juice. Continue blending until very smooth. Mash garlic with ½ tsp. salt and add to mixture along with the other teaspoon. At intervals, stop and scrape the sides of the bowl.
You may check if any salt, garlic or more lemony taste needs to be added. The consistency should be firmer than pudding resulting in a thick, creamy texture. If hummus is getting to the right consistency, you may need more lemon juice, use citric acid a pinch at a time.
If the hummus is chilled before use, you may need to “loosen” with a few splashes of water or lemon juice. Serve hummus as an appetizer in a low-sided bowl. Garnish with parsley and a little drizzle of olive oil. Served with pita bread slices or chips. Veggies are another good choice.
Toum (Lebanese Garlic Sauce)
By Linda Peck
4c Canola Oil
1c Fresh Garlic
½c Fresh Lemon Juice
1 tsp salt
It is very important that you start out with completely dry utensils and appliances. Excess water will break the emulsification. It is also important that you use fresh garlic. Do not use pre-minced or pre-peeled garlic.
Start off by putting the garlic and salt in a food processer. Pulse several times until the garlic is evenly chopped into very small pieces. Make sure to scrape the sides of the food processer and repeat several times. Turn the food processer to low. Do not turn off until you have added all the oil and lemon juice. Start by adding 1/2c oil very slowly (pouring a thread-like stream) then add 1tbsp of lemon juice. Be very patient and make sure you don’t add the liquids too quickly. Repeat until all the oil and lemon juice have been added. You should be left with a paste that has the consistency of mayonnaise. Enjoy with Shish Tawook, Laham Mishwee and other meat dishes as well as Shawarma and other sandwiches.
By Linda Peck
4c Canola Oil
1c Fresh Garlic
½c Fresh Lemon Juice
1 tsp salt
It is very important that you start out with completely dry utensils and appliances. Excess water will break the emulsification. It is also important that you use fresh garlic. Do not use pre-minced or pre-peeled garlic.
Start off by putting the garlic and salt in a food processer. Pulse several times until the garlic is evenly chopped into very small pieces. Make sure to scrape the sides of the food processer and repeat several times. Turn the food processer to low. Do not turn off until you have added all the oil and lemon juice. Start by adding 1/2c oil very slowly (pouring a thread-like stream) then add 1tbsp of lemon juice. Be very patient and make sure you don’t add the liquids too quickly. Repeat until all the oil and lemon juice have been added. You should be left with a paste that has the consistency of mayonnaise. Enjoy with Shish Tawook, Laham Mishwee and other meat dishes as well as Shawarma and other sandwiches.
Tabbouleh
By Evelyn Sahley Cassis
3 bunches parsley or if organic do more as organic bundles
of parsley are usually smaller
1/2 or whole bunch of green onions cut in small slices
(I don't use the white part of the onion, but is ok to use)
10 or 12 Roma tomatoes cut in small pieces
2 tablespoons dried mint
1 cup fine wheat
2 teaspoons salt and 1 teaspoon pepper (or to taste)
1/4 cup lemon juice (or to taste)
1/4 cup olive oil
Dunk the parsley in a bowl of cold water to clean, empty the water and do it again. Pull off the stems and lay the parsley on towels to dry. Pulse the parsley in a food processor for 25 pulses average or to your liking.
Cover the wheat with water until wheat is not crunchy and absorbs the water for approximately 20 minutes and if still crunchy add more water and soak a little longer until it is not crunchy. Squeeze wheat with hands to get water out. You may want to add the wheat last, mixing the wheat with all of the ingredients and use less if you prefer more parsley and onions.
Add oil and lemon to taste and add remaining spices. Too much oil will make the tabbouleh too soft for next day.
By Evelyn Sahley Cassis
3 bunches parsley or if organic do more as organic bundles
of parsley are usually smaller
1/2 or whole bunch of green onions cut in small slices
(I don't use the white part of the onion, but is ok to use)
10 or 12 Roma tomatoes cut in small pieces
2 tablespoons dried mint
1 cup fine wheat
2 teaspoons salt and 1 teaspoon pepper (or to taste)
1/4 cup lemon juice (or to taste)
1/4 cup olive oil
Dunk the parsley in a bowl of cold water to clean, empty the water and do it again. Pull off the stems and lay the parsley on towels to dry. Pulse the parsley in a food processor for 25 pulses average or to your liking.
Cover the wheat with water until wheat is not crunchy and absorbs the water for approximately 20 minutes and if still crunchy add more water and soak a little longer until it is not crunchy. Squeeze wheat with hands to get water out. You may want to add the wheat last, mixing the wheat with all of the ingredients and use less if you prefer more parsley and onions.
Add oil and lemon to taste and add remaining spices. Too much oil will make the tabbouleh too soft for next day.
Tomato and Cucumber Salad
By Sherry Mickel Parrish
2 ripe tomatoes, diced in ½ inch to 1-inch cubes (All tomatoes work well)
1 large cucumber, peeled, halved and thinly sliced or cubed
½ Vidalia onion or red onion, ¼ to ½ inch dice
Combine in a bowl and dress salad with:
Final taste of dressing should be tart and lightly sweet, not heavy with oil. Stir to coat with dressing. Serve immediately or cover and refrigerate until ready to serve. Enjoy!
By Sherry Mickel Parrish
2 ripe tomatoes, diced in ½ inch to 1-inch cubes (All tomatoes work well)
1 large cucumber, peeled, halved and thinly sliced or cubed
½ Vidalia onion or red onion, ¼ to ½ inch dice
Combine in a bowl and dress salad with:
- Drizzle of Light Olive oil (too much oil will weigh the salad down)
- Lightly pour Apple Cider or Red Wine Vinegar to taste
- 1 teaspoon of sugar
- Salt and Pepper to taste
- Lightly sprinkle Garlic Salt, if preferred
Final taste of dressing should be tart and lightly sweet, not heavy with oil. Stir to coat with dressing. Serve immediately or cover and refrigerate until ready to serve. Enjoy!
Tabbouleh
By Nora Abraham
½ cup bulgur
1 cup diced cucumber (1 small-to-medium)
1 cup diced tomato (1 large)
1 teaspoon fine sea salt, divided
3 medium bunches curly parsley
⅓ cup (⅔ ounce) chopped fresh mint (optional)
⅓ cup thinly sliced green onion
⅓ cup extra-virgin olive oil
3 to 4 tablespoons lemon juice, to taste
1 medium clove garlic, pressed or minced
By Nora Abraham
½ cup bulgur
1 cup diced cucumber (1 small-to-medium)
1 cup diced tomato (1 large)
1 teaspoon fine sea salt, divided
3 medium bunches curly parsley
⅓ cup (⅔ ounce) chopped fresh mint (optional)
⅓ cup thinly sliced green onion
⅓ cup extra-virgin olive oil
3 to 4 tablespoons lemon juice, to taste
1 medium clove garlic, pressed or minced
- Cook or soak the bulgur until tender according to package directions. Drain off any excess water, and set aside to cool.
- Meanwhile, combine the diced cucumber and tomato in a medium bowl with ½ teaspoon of the salt. Stir, and let the mixture rest for at least 10 minutes, or until you’re ready to mix the salad.
- To prepare the parsley, cut off the thick stems. Then, finely chop the parsley and remaining stems by hand, but it’s much easier in a food processor with the standard “S” blade. Process 1 bunch at a time (it should yield about 1 cup chopped), transferring the chopped parsley to a large serving bowl before proceeding with the next.
- Add the cooled bulgur, chopped fresh mint and green onion to the bowl of parsley. Strain off and discard the cucumber and tomato juice and add to the bowl.
- In a small measuring cup or bowl, whisk together olive oil, 3 tablespoons lemon juice, garlic, and remaining ½ teaspoon salt. Pour it into the salad and stir to combine. Taste, and adjust if necessary—add another tablespoon of lemon juice for zing, or salt for more overall flavor.
Chickpea Salad from the Chef at the Embassy Suites by Hilton Charlotte Concord Golf Resort and Spa
Chickpeas washed and drained
Medium diced red and green peppers
Medium diced Cucumbers
Sliced Kalamata olives
Extra virgin olive oil
Chopped Garlic
Chopped parsley
Lemon juice to tasta
Salt and Pepper to taste
Mix and enjoy!
Chickpeas washed and drained
Medium diced red and green peppers
Medium diced Cucumbers
Sliced Kalamata olives
Extra virgin olive oil
Chopped Garlic
Chopped parsley
Lemon juice to tasta
Salt and Pepper to taste
Mix and enjoy!
Lebanese Lentil Soup
By Joseph Peck
1 c chopped yellow onion
¾ c finely shredded carrots
½ c finely chopped celery
2 large garlic cloves, finely minced
1½ c red lentils (they look orange)
3 tbsp short grain rice
1 tsp ground cumin
½ tsp kosher salt
½ tsp ground turmeric
½ tsp ground pepper
2 tbsp extra virgin olive oil
12 c vegetable stock
3 tbsp fresh lemon juice
Rinse lentils and rice under cold water until the water runs clear. Place lentils and rice in a stock pot with the vegetable stock and bring to a boil. In a skillet, heat the extra virgin olive oil and sauté the onion, celery, carrots and garlic. Add in the cumin, turmeric, pepper and salt to the skillet with the vegetables. Add the vegetable/spice mixture to the stock pot and continue to bring to a boil. Reduce to a simmer, place a lid on the pot and simmer for 30-35 minutes. Add fresh lemon juice, taste and re-season as needed.
By Joseph Peck
1 c chopped yellow onion
¾ c finely shredded carrots
½ c finely chopped celery
2 large garlic cloves, finely minced
1½ c red lentils (they look orange)
3 tbsp short grain rice
1 tsp ground cumin
½ tsp kosher salt
½ tsp ground turmeric
½ tsp ground pepper
2 tbsp extra virgin olive oil
12 c vegetable stock
3 tbsp fresh lemon juice
Rinse lentils and rice under cold water until the water runs clear. Place lentils and rice in a stock pot with the vegetable stock and bring to a boil. In a skillet, heat the extra virgin olive oil and sauté the onion, celery, carrots and garlic. Add in the cumin, turmeric, pepper and salt to the skillet with the vegetables. Add the vegetable/spice mixture to the stock pot and continue to bring to a boil. Reduce to a simmer, place a lid on the pot and simmer for 30-35 minutes. Add fresh lemon juice, taste and re-season as needed.
On-Line Cookbook Notes - Kibbeh (kibbee) – with origins in the Middle East and considered the national dish of Lebanon, kibbeh is a combination of bulgur cracked wheat, chopped onions, spices and lean beef or lamb. Baked flat in a pan, in patty shapes or served raw, it is a delicious cuisine.
Kibbeh E'rass Meshwiye – Grilled Kibbeh
By Joseph Peck
Kibbeh Dough
2 pounds lean ground beef or lamb (I use 93%/7%)
1 cup fine cracked wheat (#1 bulgur)
1 medium onion finely chopped
1 teaspoon cinnamon
1 teaspoon pepper
2 teaspoon salt
1 tablespoon allspice
Soak bulgur wheat in cold water for 30 minutes. Drain water from wheat by squeezing it in your hands. Combine all ingredients in a food processor or meat grinder to combine. Taste and make spice adjustments as needed. Cover and refrigerate while you make the filling.
Kibbeh Filling
1 pound lean ground beef or lamb (I use 93%/7%)
1 medium onion diced
1/3 cup pine nuts
Salt and pepper to taste
Start off by toasting the pine nuts over medium heat until golden brown. Keep an eye on this – they can burn fast. Set aside.
Add olive oil to the pan you used to brown the pine nuts. On medium heat, sauté the onions until golden then add the meat. Crumble the meat as it browns. Stir occasionally until the meat is fully browned. Add in the pine nuts, salt and pepper. Set aside to cool.
Assembly
For the top: flatten dough into 1/3” patties. Use a 4-5” spice bowl to make the top. Place plastic wrap in the bowl and lay the patty in the bowl, pressing it against the bowl in order to shape it. Add a few spoons of the kibbeh filling. It should not be completely full. For the bottom: flatten dough into 1/3” patties on plastic wrap. Lay the bottom patty on top of the bow and invert, pressing the bowl into the bottom patty to seal it. Remove any excess dough, lift off the bow, and remove the plastic wrap.
Cooking
You can either bake or grill the kibbeh, I prefer to bake it. Brush the tops with olive oil. To bake: bake at 350 degrees for one hour using a cooking pan with a wire rack. To grill: grill at 400 degrees for 30-40 minutes until dark brown. Serve with cucumber laban (see recipe in the Appetizer section).
By Joseph Peck
Kibbeh Dough
2 pounds lean ground beef or lamb (I use 93%/7%)
1 cup fine cracked wheat (#1 bulgur)
1 medium onion finely chopped
1 teaspoon cinnamon
1 teaspoon pepper
2 teaspoon salt
1 tablespoon allspice
Soak bulgur wheat in cold water for 30 minutes. Drain water from wheat by squeezing it in your hands. Combine all ingredients in a food processor or meat grinder to combine. Taste and make spice adjustments as needed. Cover and refrigerate while you make the filling.
Kibbeh Filling
1 pound lean ground beef or lamb (I use 93%/7%)
1 medium onion diced
1/3 cup pine nuts
Salt and pepper to taste
Start off by toasting the pine nuts over medium heat until golden brown. Keep an eye on this – they can burn fast. Set aside.
Add olive oil to the pan you used to brown the pine nuts. On medium heat, sauté the onions until golden then add the meat. Crumble the meat as it browns. Stir occasionally until the meat is fully browned. Add in the pine nuts, salt and pepper. Set aside to cool.
Assembly
For the top: flatten dough into 1/3” patties. Use a 4-5” spice bowl to make the top. Place plastic wrap in the bowl and lay the patty in the bowl, pressing it against the bowl in order to shape it. Add a few spoons of the kibbeh filling. It should not be completely full. For the bottom: flatten dough into 1/3” patties on plastic wrap. Lay the bottom patty on top of the bow and invert, pressing the bowl into the bottom patty to seal it. Remove any excess dough, lift off the bow, and remove the plastic wrap.
Cooking
You can either bake or grill the kibbeh, I prefer to bake it. Brush the tops with olive oil. To bake: bake at 350 degrees for one hour using a cooking pan with a wire rack. To grill: grill at 400 degrees for 30-40 minutes until dark brown. Serve with cucumber laban (see recipe in the Appetizer section).
Lebanese Style Rice – Riz bi Sh’arieh
By Gloria Hanna
1 cup vermicelli pasta, broken in pieces (purchase at Lebanese grocery stores)
2 cups long grain rice
1 tablespoon salt
1/3 cup rendered butter plus 2 tablespoons for sautéing vermicelli pasta
Ground cinnamon
Heat 2 tablespoons rendered butter in small fry pan on medium high heat. Add vermicelli pasta, stirring constantly until golden brown. Set aside.
Wash the rice under hot running water until the water runs CLEAR to rid the starch. This is the SECRET to rice turning out fluffy.
In a 6 quart saucepan add 10 cups water and salt until boiling. Add rice. Cook 5 minutes then add pasta and continue cooking until rice and pasta are tender (10 minutes). Drain well. Place rice and pasta back in saucepan. Add rendered butter and about 1 teaspoon cinnamon.
When ready to serve, fluff rice gently with a fork, turning onto serving platter. Sprinkle lightly on top with ground cinnamon. Serves 10 people.
By Gloria Hanna
1 cup vermicelli pasta, broken in pieces (purchase at Lebanese grocery stores)
2 cups long grain rice
1 tablespoon salt
1/3 cup rendered butter plus 2 tablespoons for sautéing vermicelli pasta
Ground cinnamon
Heat 2 tablespoons rendered butter in small fry pan on medium high heat. Add vermicelli pasta, stirring constantly until golden brown. Set aside.
Wash the rice under hot running water until the water runs CLEAR to rid the starch. This is the SECRET to rice turning out fluffy.
In a 6 quart saucepan add 10 cups water and salt until boiling. Add rice. Cook 5 minutes then add pasta and continue cooking until rice and pasta are tender (10 minutes). Drain well. Place rice and pasta back in saucepan. Add rendered butter and about 1 teaspoon cinnamon.
When ready to serve, fluff rice gently with a fork, turning onto serving platter. Sprinkle lightly on top with ground cinnamon. Serves 10 people.
Lebanese Style Stew – Yahneh bi Laham (Lubieh)
By Gloria Hanna
As an immigrant settling in the Mid-west (West Virginia, Ohio, Indiana) lamb meat wasn’t readily available, so many Lebanese families started using beef in their original recipes, as my mother-in-law, Nazik Hanna, did using cubes of beef in her Yahneh (stew). When grandchildren were born she began using meatballs, using the same tasty spices that were so very much a staple in many of our Lebanese recipes. The following recipe has been very popular in the Hanna household.
MEATBALLS
2 pounds ground chuck 80/20
1 small Onion chopped fine (½ cup)
1 egg slightly beaten
1 ½ teaspoon salt
½ teaspoon pepper
¾ sleeve crushed crackers fine
1 tablespoons each cinnamon and allspice
Soak crackers in ¾ cup milk while mixing beef, onions, egg and spices. Add soaked crackers and continue to mix. Add extra milk (1/4 cup or more) giving texture loose but still firm enough to make meatballs. Begin making meatballs 1 1/2” diameter.
Heat oil in large sauté pan until it sizzles. Begin adding meatballs constantly turning until lightly browned. The meatballs will continue to cook in stew. Drain on paper towels on a platter.
STEW
2 cans (28 oz) peeled whole tomatoes
1 8 ounce tomato sauce
2 ½ pounds russet potatoes chopped evenly
2 package 12 oz frozen green beans (microwaved halfway)
2 large onions quartered and sliced
Heaping teaspoon dried mint, 1 teaspoon salt and ¼ teaspoon pepper
Sauté sliced onions in same oil on med-high heat until softened. Scoop out of skillet onto top of meatballs. In a 6 quart saucepan/Dutch oven, chop/mash tomatoes. Add 1 cup water. Bring to boil and cover with lid and lower heat to cook for 15 minutes. Add cubed potatoes. Cook additional 10 mins.
Add meatballs, onions, green beans, tomato sauce, 1 can water, dried mint, salt and pepper. Simmer an additional 30 minutes or until potatoes and green beans are tender. Stir gently or meatballs will break apart. Serve over Lebanese style rice (recipe listed above). This recipe makes approximately 55 meatballs and serves 10-12 people.
By Gloria Hanna
As an immigrant settling in the Mid-west (West Virginia, Ohio, Indiana) lamb meat wasn’t readily available, so many Lebanese families started using beef in their original recipes, as my mother-in-law, Nazik Hanna, did using cubes of beef in her Yahneh (stew). When grandchildren were born she began using meatballs, using the same tasty spices that were so very much a staple in many of our Lebanese recipes. The following recipe has been very popular in the Hanna household.
MEATBALLS
2 pounds ground chuck 80/20
1 small Onion chopped fine (½ cup)
1 egg slightly beaten
1 ½ teaspoon salt
½ teaspoon pepper
¾ sleeve crushed crackers fine
1 tablespoons each cinnamon and allspice
Soak crackers in ¾ cup milk while mixing beef, onions, egg and spices. Add soaked crackers and continue to mix. Add extra milk (1/4 cup or more) giving texture loose but still firm enough to make meatballs. Begin making meatballs 1 1/2” diameter.
Heat oil in large sauté pan until it sizzles. Begin adding meatballs constantly turning until lightly browned. The meatballs will continue to cook in stew. Drain on paper towels on a platter.
STEW
2 cans (28 oz) peeled whole tomatoes
1 8 ounce tomato sauce
2 ½ pounds russet potatoes chopped evenly
2 package 12 oz frozen green beans (microwaved halfway)
2 large onions quartered and sliced
Heaping teaspoon dried mint, 1 teaspoon salt and ¼ teaspoon pepper
Sauté sliced onions in same oil on med-high heat until softened. Scoop out of skillet onto top of meatballs. In a 6 quart saucepan/Dutch oven, chop/mash tomatoes. Add 1 cup water. Bring to boil and cover with lid and lower heat to cook for 15 minutes. Add cubed potatoes. Cook additional 10 mins.
Add meatballs, onions, green beans, tomato sauce, 1 can water, dried mint, salt and pepper. Simmer an additional 30 minutes or until potatoes and green beans are tender. Stir gently or meatballs will break apart. Serve over Lebanese style rice (recipe listed above). This recipe makes approximately 55 meatballs and serves 10-12 people.
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Yabrak Malfouf - Stuffed Cabbage Rolls
By Denise Mickel Russell
2 solid large heads of cabbage
2 cups long grain rice
3 pounds lamb or beef or a combination
Salt to taste
Pepper to taste
Cinnamon to taste
Allspice to taste
8 tablespoons melted butter
8 ounce can of tomato sauce for each pot
14 ounce can of diced tomatoes for each pot
This recipe will make about two pots of cabbage rolls. After the rolls are cooked, you can freeze the rolls in freezer bags for future use.
Core the cabbage and submerge in a large pot of boiling water. As the cabbage cooks, peel off outer layer leaves with a pair of tongs and submerge the leaves in the water until each leaf is tender. Continue to do this until all leaves are peeled and tender. With a paring knife, cut each leaf in half or thirds and remove the middle vein of the leaf.
Wash and drain rice. In a large bowl, mix meat, rice, spices and melted butter. Mixing using your hands is the best way to get all the ingredients incorporated. As you are mixing and adding the ingredients, look at the mixture to check if you have a nice ratio of meat to rice and you should be able to see the spices in the mixture. You can take a small piece of the mixture and cook it in the microwave to check the taste. My mom never measured these ingredients and neither do I.
Using a few large leaves or the cut off cabbage veins, line the bottom of your pot. You can also use lamb bones on the bottom of the pot. Begin rolling the cabbage by taking about one tablespoon of the meat mixture and placing it on the inside of the cabbage leaf and roll it up. With the seam side down, place the rolls side-by-side in the pot and fill in the sides with additional rolls. Continue filling up the pot with additional layers of rolls by alternating the direction of each layer.
Leave some space at the top of the pot and add in the tomato sauce and diced tomatoes. Add salt and pepper and then cover the cabbage rolls with water. Do not overfill the pot with water. Use a small inverted plate to hold down the rolls in the pot. Cover and bring to a simmer and then lower the heat and cook for about an hour or cook the rolls in a pressure cooker for 8 minutes. Enjoy!
By Denise Mickel Russell
2 solid large heads of cabbage
2 cups long grain rice
3 pounds lamb or beef or a combination
Salt to taste
Pepper to taste
Cinnamon to taste
Allspice to taste
8 tablespoons melted butter
8 ounce can of tomato sauce for each pot
14 ounce can of diced tomatoes for each pot
This recipe will make about two pots of cabbage rolls. After the rolls are cooked, you can freeze the rolls in freezer bags for future use.
Core the cabbage and submerge in a large pot of boiling water. As the cabbage cooks, peel off outer layer leaves with a pair of tongs and submerge the leaves in the water until each leaf is tender. Continue to do this until all leaves are peeled and tender. With a paring knife, cut each leaf in half or thirds and remove the middle vein of the leaf.
Wash and drain rice. In a large bowl, mix meat, rice, spices and melted butter. Mixing using your hands is the best way to get all the ingredients incorporated. As you are mixing and adding the ingredients, look at the mixture to check if you have a nice ratio of meat to rice and you should be able to see the spices in the mixture. You can take a small piece of the mixture and cook it in the microwave to check the taste. My mom never measured these ingredients and neither do I.
Using a few large leaves or the cut off cabbage veins, line the bottom of your pot. You can also use lamb bones on the bottom of the pot. Begin rolling the cabbage by taking about one tablespoon of the meat mixture and placing it on the inside of the cabbage leaf and roll it up. With the seam side down, place the rolls side-by-side in the pot and fill in the sides with additional rolls. Continue filling up the pot with additional layers of rolls by alternating the direction of each layer.
Leave some space at the top of the pot and add in the tomato sauce and diced tomatoes. Add salt and pepper and then cover the cabbage rolls with water. Do not overfill the pot with water. Use a small inverted plate to hold down the rolls in the pot. Cover and bring to a simmer and then lower the heat and cook for about an hour or cook the rolls in a pressure cooker for 8 minutes. Enjoy!
Kafta Kabobs
By Joseph Peck
1 pound Ground Beef (85/15)
1 Medium Onion
½ Bunch Parsley
2 teaspoon Allspice
1 teaspoon Cinnamon
1 ½ teaspoon Salt
½ teaspoon Pepper
Put the onion and parsley in a food processor until both are chopped very fine. Add in the ground beef and all the spices and mix thoroughly. Form the mixture into links, about the size of a bratwurst on a skewer. Grill at 400 degrees for about 20 minutes (5 minutes per side) or until cooked through.
By Joseph Peck
1 pound Ground Beef (85/15)
1 Medium Onion
½ Bunch Parsley
2 teaspoon Allspice
1 teaspoon Cinnamon
1 ½ teaspoon Salt
½ teaspoon Pepper
Put the onion and parsley in a food processor until both are chopped very fine. Add in the ground beef and all the spices and mix thoroughly. Form the mixture into links, about the size of a bratwurst on a skewer. Grill at 400 degrees for about 20 minutes (5 minutes per side) or until cooked through.
Koosa
By Evelyn Sahley Cassis
1 dozen medium sized yellow squash (or zucchini)
1 cup rice, rinsed
1 pound ground round
1 tablespoon salt
1/2 teaspoon pepper
1/2 teaspoon cinnamon
1/4 teaspoon allspice
1 8 ounce can tomato sauce
1 can of crushed tomatoes
Wash squash and scoop out the inside of the squash with a special tool. Save the insides of the squash to make Koosa Patties (see recipe below). Mix the rice, ground round, salt, pepper, cinnamon and allspice together and stuff each squash with the mixture. Put the squash in a pan and cover with the tomato sauce, a can of water and the crushed tomatoes. Sprinkle with salt and pepper to taste and add mint if you like. Add additional water to cover the top of the koosa. Cover the koosa and cook for approximately 25 minutes on low.
The koosa can be put in freezer bags and then in a container for future use. Defrost the koosa and add tomato sauce when heating them.
Koosa Patties
By Evelyn Sahley Cassis
After scooping out the inside of the squash, set aside the pulp to make koosa patties or to freeze in a zip lock bag for use later. When ready to make the patties, salt the pulp and set aside for a few minutes as the salt will absorb all the water. Then squeeze the pulp of the excess water and add the following to the pulp:
2 eggs beaten
1 cup flour
1 small onion diced or grated
1 teaspoon salt
1/2 teaspoon pepper or to taste
Combine all the ingredients together and mix. Drop by spoonful on a greased griddle, spread and round the edges like you are making a pancake, pat down and fry on both sides. When grease evaporates, add more as needed. As you cook the patties, lay them out on a paper towel to soak up the excess grease.
By Evelyn Sahley Cassis
1 dozen medium sized yellow squash (or zucchini)
1 cup rice, rinsed
1 pound ground round
1 tablespoon salt
1/2 teaspoon pepper
1/2 teaspoon cinnamon
1/4 teaspoon allspice
1 8 ounce can tomato sauce
1 can of crushed tomatoes
Wash squash and scoop out the inside of the squash with a special tool. Save the insides of the squash to make Koosa Patties (see recipe below). Mix the rice, ground round, salt, pepper, cinnamon and allspice together and stuff each squash with the mixture. Put the squash in a pan and cover with the tomato sauce, a can of water and the crushed tomatoes. Sprinkle with salt and pepper to taste and add mint if you like. Add additional water to cover the top of the koosa. Cover the koosa and cook for approximately 25 minutes on low.
The koosa can be put in freezer bags and then in a container for future use. Defrost the koosa and add tomato sauce when heating them.
Koosa Patties
By Evelyn Sahley Cassis
After scooping out the inside of the squash, set aside the pulp to make koosa patties or to freeze in a zip lock bag for use later. When ready to make the patties, salt the pulp and set aside for a few minutes as the salt will absorb all the water. Then squeeze the pulp of the excess water and add the following to the pulp:
2 eggs beaten
1 cup flour
1 small onion diced or grated
1 teaspoon salt
1/2 teaspoon pepper or to taste
Combine all the ingredients together and mix. Drop by spoonful on a greased griddle, spread and round the edges like you are making a pancake, pat down and fry on both sides. When grease evaporates, add more as needed. As you cook the patties, lay them out on a paper towel to soak up the excess grease.
Nora Abraham at the 85th Reunion in Charleston, WV demonstrating the "Abraham Family" recipe for making Stuffed Grape Leaves
Mihshi Waraq Inab
Nora's "Abraham Family" Stuffed Grape Leaves Recipe
55 -65 grape leaves (3-4" ) , fresh or canned. I use jarred brand Orlando
1 lb. lamb shoulder, ground
1 cup uncooked rice
1/4 c Lemon juice
1 Tbsp cinnamon
Salt and pepper to taste
Rinse rice in cold water and let set in water for approx 5-10 min. Then drain. In a large mixing bowl, add all ingredients, with the exception of lemon juice and leaves. Mix well. I use my hands. Make sure you wash them first, to thoroughly mix all ingredients.
Remove leaves from jar. Do not rinse. They are in brine water and need to remain moist and the flavor is enhanced from the brine water. Unroll leaves and spread out flat on a large dinner plate. On a second large dinner plate take one separated leaf and place vein/stem side up and spread out completely flat. Cut off stem. Place a heaping teaspoon on center of where stem was cut off. Form meat mixture into cigar shape. Begin rolling . After the first roll, fold in ends on both sides. Tuck in well and continue to roll tightly. This will be about a 1/2" - 3/4" thick depending on size of leaf.
Have a 2 1/2 quart pot lined with a few of the leaves spread on bottom of pot to prevent sticking. Arrange rolls in compact rows and barely cover with water. Sprinkle a Tblsp of salt across the top of the rolls and place pottery plate over them so the rolls will remain firm and intact. Cover pot and cook on medium heat 15 minutes. Add lemon juice, lower heat and simmer an additional 15 minutes or until leaves are tender. Keep plate over leaves and drain well. If preferred, use a clean platter/plate to
unmold by placing over pot and invert.
Note: If stuffed grape leaves are barely covered with water, All water will be absorbed when ready to unmold.
Enjoy !!!
Nora's "Abraham Family" Stuffed Grape Leaves Recipe
55 -65 grape leaves (3-4" ) , fresh or canned. I use jarred brand Orlando
1 lb. lamb shoulder, ground
1 cup uncooked rice
1/4 c Lemon juice
1 Tbsp cinnamon
Salt and pepper to taste
Rinse rice in cold water and let set in water for approx 5-10 min. Then drain. In a large mixing bowl, add all ingredients, with the exception of lemon juice and leaves. Mix well. I use my hands. Make sure you wash them first, to thoroughly mix all ingredients.
Remove leaves from jar. Do not rinse. They are in brine water and need to remain moist and the flavor is enhanced from the brine water. Unroll leaves and spread out flat on a large dinner plate. On a second large dinner plate take one separated leaf and place vein/stem side up and spread out completely flat. Cut off stem. Place a heaping teaspoon on center of where stem was cut off. Form meat mixture into cigar shape. Begin rolling . After the first roll, fold in ends on both sides. Tuck in well and continue to roll tightly. This will be about a 1/2" - 3/4" thick depending on size of leaf.
Have a 2 1/2 quart pot lined with a few of the leaves spread on bottom of pot to prevent sticking. Arrange rolls in compact rows and barely cover with water. Sprinkle a Tblsp of salt across the top of the rolls and place pottery plate over them so the rolls will remain firm and intact. Cover pot and cook on medium heat 15 minutes. Add lemon juice, lower heat and simmer an additional 15 minutes or until leaves are tender. Keep plate over leaves and drain well. If preferred, use a clean platter/plate to
unmold by placing over pot and invert.
Note: If stuffed grape leaves are barely covered with water, All water will be absorbed when ready to unmold.
Enjoy !!!
Kibbeh Nayyeh
By Joseph Peck
2 ½ lbs. lean lamb
1 medium onion
½ tsp. pepper
½ tsp. cinnamon
1 c. fine cracked wheat (#1 bulgur)
½ Tbsp. salt
1 tsp. Allspice
Trim fat from lamb, cube and freeze for at least 2 weeks. When ready, remove lamb from freezer and allow to thaw half way. Rinse wheat and let soak for 15 minutes. Grind meat once using a course grinder plate, then grind again with a finer grinding plate. Drain water from wheat by squeezing it in your hands. Grind wheat and onion using the fine grinding plate. Add all spices to the lamb, wheat and onions and mix thoroughly. Make sure hands are damp with cold water. Regrind mixture together using the fine grinding plate. Mix thoroughly again with dampened hands until smooth. Shape on platter and garnish with mint. Serve with onions and olive oil (or clarified butter).
By Joseph Peck
2 ½ lbs. lean lamb
1 medium onion
½ tsp. pepper
½ tsp. cinnamon
1 c. fine cracked wheat (#1 bulgur)
½ Tbsp. salt
1 tsp. Allspice
Trim fat from lamb, cube and freeze for at least 2 weeks. When ready, remove lamb from freezer and allow to thaw half way. Rinse wheat and let soak for 15 minutes. Grind meat once using a course grinder plate, then grind again with a finer grinding plate. Drain water from wheat by squeezing it in your hands. Grind wheat and onion using the fine grinding plate. Add all spices to the lamb, wheat and onions and mix thoroughly. Make sure hands are damp with cold water. Regrind mixture together using the fine grinding plate. Mix thoroughly again with dampened hands until smooth. Shape on platter and garnish with mint. Serve with onions and olive oil (or clarified butter).
Koosa (Stuffed Squash)
By Gloria Hanna and Stephanie Hanna Adili
10 to 12 medium size yellow summer squash or zucchini
1 ½ lbs ground lamb or chuck (80/20 must have fat or they turn out dry)
1 ½ Cups rice washed and drained
1 ½ tablespoons salt
1 tsp. pepper
1 ½ tablespoons allspice
2 tablespoons cinnamon
Cool water for mixing hashwee (rice mixture)
1 28 oz canned whole tomatoes
1 8 oz can tomato sauce
1 tablespoon rendered butter
Wash squash and cut off the crook necks. Scoop out the pulp using a special tool purchased from a Middle Eastern grocery being careful not to break the skin; the other end of the squash must remain closed.
Stuffing:
Mix rice, meat and spices together. Add cool water as you mix to keep the mixture moist. Stuff squash by hand with meat filling being careful not to pack tightly (¾ full). Place filled squash in a 6-8 quart saucepan. Add chopped tomatoes, tomato sauce, 1 tablespoon rendered butter and salt to taste. Add water to cover the squash bringing to a boil then reduce to simmer slowly 1 ½ hours or until squash and rice are tender.
Note: A heatproof dinner plate can be placed on top to keep the squash in place.
By Gloria Hanna and Stephanie Hanna Adili
10 to 12 medium size yellow summer squash or zucchini
1 ½ lbs ground lamb or chuck (80/20 must have fat or they turn out dry)
1 ½ Cups rice washed and drained
1 ½ tablespoons salt
1 tsp. pepper
1 ½ tablespoons allspice
2 tablespoons cinnamon
Cool water for mixing hashwee (rice mixture)
1 28 oz canned whole tomatoes
1 8 oz can tomato sauce
1 tablespoon rendered butter
Wash squash and cut off the crook necks. Scoop out the pulp using a special tool purchased from a Middle Eastern grocery being careful not to break the skin; the other end of the squash must remain closed.
Stuffing:
Mix rice, meat and spices together. Add cool water as you mix to keep the mixture moist. Stuff squash by hand with meat filling being careful not to pack tightly (¾ full). Place filled squash in a 6-8 quart saucepan. Add chopped tomatoes, tomato sauce, 1 tablespoon rendered butter and salt to taste. Add water to cover the squash bringing to a boil then reduce to simmer slowly 1 ½ hours or until squash and rice are tender.
Note: A heatproof dinner plate can be placed on top to keep the squash in place.
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Baked Kibbee
By Sandy Mickel Ruder
1 ¼ C Bulgar (crushed wheat fine)
1 Large Onion, finely chopped
1 tsp each of Salt, Pepper, Cinnamon and Allspice (to taste)
2 lbs. ground lean lamb or beef
Filling:
1 lb. ground lean lamb or beef
¼ cup pine nuts
1 onion, finely chopped
Salt and pepper (to taste)
Brown together in a skillet
Cover bulgar with cold water and soak for 10 minutes. Drain and press between palms of hand to remove excess water. Mix with ground meat, onion and spices. Add more spices as needed. Dip hands in ice water while kneading in order to soften kibbe and keep ingredients cold. Run the kneaded mixture through a meat grinder if available for a finer consistency. Once prepared, press half of the meat mixture into the bottom of a baking dish that has been buttered. Spread the browned filling over the bottom layer of the meat mixture. Then cover the filling layer with the remaining meat mixture and smooth out the top layer. Cut in a diamond shape. Dot the top layer with butter and bake in a pre-heated oven at 350 degrees for one hour.
Note: there are no absolute measurements, add spices for the flavors that you like.
By Sandy Mickel Ruder
1 ¼ C Bulgar (crushed wheat fine)
1 Large Onion, finely chopped
1 tsp each of Salt, Pepper, Cinnamon and Allspice (to taste)
2 lbs. ground lean lamb or beef
Filling:
1 lb. ground lean lamb or beef
¼ cup pine nuts
1 onion, finely chopped
Salt and pepper (to taste)
Brown together in a skillet
Cover bulgar with cold water and soak for 10 minutes. Drain and press between palms of hand to remove excess water. Mix with ground meat, onion and spices. Add more spices as needed. Dip hands in ice water while kneading in order to soften kibbe and keep ingredients cold. Run the kneaded mixture through a meat grinder if available for a finer consistency. Once prepared, press half of the meat mixture into the bottom of a baking dish that has been buttered. Spread the browned filling over the bottom layer of the meat mixture. Then cover the filling layer with the remaining meat mixture and smooth out the top layer. Cut in a diamond shape. Dot the top layer with butter and bake in a pre-heated oven at 350 degrees for one hour.
Note: there are no absolute measurements, add spices for the flavors that you like.
Mujadara
By Lori and Lois Thabet
1 to 2 onions sliced
3 Tbsp olive oil
1 cup lentils washed and strained
1 cup wheat washed and strained
1/3 tsp salt
Dash pepper
3 to 4 cups water
Place lentils in large saucepan and cover with water. Bring to a boil. Add wheat to the lentils, stirring occasionally. In a skillet, add olive oil and sliced onion and cook until dark brown. Stir frequently to avoid burning and when done, drain the oil. Remove from heat, add salt, pepper. Mash the onions and add to the lentil and wheat mixture. In the same skillet, cook additional onions to place on top of the mujadara. Cook the lentil and wheat mixture until liquid is absorbed. Take care not to overcook or the mixture will become mushy. Place on serving dish and top with additional fried onions. Serve with Tabbouleh or Fattoush.
By Lori and Lois Thabet
1 to 2 onions sliced
3 Tbsp olive oil
1 cup lentils washed and strained
1 cup wheat washed and strained
1/3 tsp salt
Dash pepper
3 to 4 cups water
Place lentils in large saucepan and cover with water. Bring to a boil. Add wheat to the lentils, stirring occasionally. In a skillet, add olive oil and sliced onion and cook until dark brown. Stir frequently to avoid burning and when done, drain the oil. Remove from heat, add salt, pepper. Mash the onions and add to the lentil and wheat mixture. In the same skillet, cook additional onions to place on top of the mujadara. Cook the lentil and wheat mixture until liquid is absorbed. Take care not to overcook or the mixture will become mushy. Place on serving dish and top with additional fried onions. Serve with Tabbouleh or Fattoush.
Lebanese Chicken and Rice
By Gloria Hanna
A rice dish cooked with meat and spices (hashweh) topped with shredded chicken and toasted nuts. This “stuffing” is served at Thanksgiving or a comfort food dish served anytime to friends and family. This recipe has 3 components: Serves approx. 20
Chicken: Can be prepared earlier in day
• 3-4 lbs. Bone-in Chicken Breasts
• Large onion sliced for chicken to rest on while baking
• Spice rub: 1 Tablespoon of each: Cinnamon and Allspice, ½ tsp. Pepper, 2 tsp. Salt, 1 tsp. Paprika
1. Preheat 375 degree oven.
2. Pat dry. Rub generously with spice mixture. Place chicken on top sliced onion rounds in a covered roaster with ½ cup water. 3. Roast until juices run clear and reaches an internal temp of 160 degrees basting every 15 minutes. Approx. 35-40 minutes. 4. Remove from oven and allow chicken to cool enough to d-bone, remove skin and shred into coarse chunks,.
5. Discard sliced onions.
6. Drain broth and reserve for the rice mixture.
Nut Topping: Can be prepared ahead of time
• 3 Tbls Pine Nuts
• ¼ Cup Slivered almonds
• 2 Tbls Pistachios or cashews
• 1 Tbls Ghee (butter that’s been rendered)
1. In a small skillet over medium heat warm ghee. Add each kind of nut at a time stirring until golden brown approx. 3-5 minutes.
2. Transfer nuts and butter to a bowl.
Beef Mixture: Can be prepared ahead of time
• ¼ Cup Pine Nuts sautéed and browned in Ghee
• 2 lbs Ground Chuck (80/20)
• 2 tsp each Salt, Cinnamon, and Allspice Note: Leftover spice rub can be used here.
• ½ tsp Pepper
• 2 Tbls Ghee
1. Lightly brown beef. Drain off excess water, if any.
2. Add spices, pine nuts and ghee.
Rice:
• 2 Cups Long Grain Rice
• Broth from baking chicken and canned chicken broth to make approx. 5 Cups
1. Rinse rice with hot water several times to remove starch.
2. To a large roaster, add rinsed rice and beef mixture.
3. Add enough broth to cover rice and beef mixture.
4. Cover with lid or foil. Bake in a 350 degrees preheated oven for 25-30 minutes or until rice is tender.
5. Remove from oven and let rice rest, covered for 5-10 minutes. Uncover and fluff with a fork.
Plating and Serving:
1. Transfer the rice and beef mixture to a large serving platter.
2. Add shredded chicken around sides and on top.
3. Scatter browned nuts over the top.
4. Optional: Top with chopped parsley for added color.
By Gloria Hanna
A rice dish cooked with meat and spices (hashweh) topped with shredded chicken and toasted nuts. This “stuffing” is served at Thanksgiving or a comfort food dish served anytime to friends and family. This recipe has 3 components: Serves approx. 20
Chicken: Can be prepared earlier in day
• 3-4 lbs. Bone-in Chicken Breasts
• Large onion sliced for chicken to rest on while baking
• Spice rub: 1 Tablespoon of each: Cinnamon and Allspice, ½ tsp. Pepper, 2 tsp. Salt, 1 tsp. Paprika
1. Preheat 375 degree oven.
2. Pat dry. Rub generously with spice mixture. Place chicken on top sliced onion rounds in a covered roaster with ½ cup water. 3. Roast until juices run clear and reaches an internal temp of 160 degrees basting every 15 minutes. Approx. 35-40 minutes. 4. Remove from oven and allow chicken to cool enough to d-bone, remove skin and shred into coarse chunks,.
5. Discard sliced onions.
6. Drain broth and reserve for the rice mixture.
Nut Topping: Can be prepared ahead of time
• 3 Tbls Pine Nuts
• ¼ Cup Slivered almonds
• 2 Tbls Pistachios or cashews
• 1 Tbls Ghee (butter that’s been rendered)
1. In a small skillet over medium heat warm ghee. Add each kind of nut at a time stirring until golden brown approx. 3-5 minutes.
2. Transfer nuts and butter to a bowl.
Beef Mixture: Can be prepared ahead of time
• ¼ Cup Pine Nuts sautéed and browned in Ghee
• 2 lbs Ground Chuck (80/20)
• 2 tsp each Salt, Cinnamon, and Allspice Note: Leftover spice rub can be used here.
• ½ tsp Pepper
• 2 Tbls Ghee
1. Lightly brown beef. Drain off excess water, if any.
2. Add spices, pine nuts and ghee.
Rice:
• 2 Cups Long Grain Rice
• Broth from baking chicken and canned chicken broth to make approx. 5 Cups
1. Rinse rice with hot water several times to remove starch.
2. To a large roaster, add rinsed rice and beef mixture.
3. Add enough broth to cover rice and beef mixture.
4. Cover with lid or foil. Bake in a 350 degrees preheated oven for 25-30 minutes or until rice is tender.
5. Remove from oven and let rice rest, covered for 5-10 minutes. Uncover and fluff with a fork.
Plating and Serving:
1. Transfer the rice and beef mixture to a large serving platter.
2. Add shredded chicken around sides and on top.
3. Scatter browned nuts over the top.
4. Optional: Top with chopped parsley for added color.
Roasted Figs
By Denise Mickel Russell
5 figs or more depending on how many you want to roast
Brown sugar
Cinnamon
Ice Cream or Whipped Cream
Honey – optional
Preheat the oven to 350 degrees. Gently wash the figs and cut off the stem. Cut each fig in quarters or just in half if they are small figs. Line a baking tray with parchment paper and lay out the figs. On top of each fig, lightly sprinkle a small amount of brown sugar and a dash of cinnamon. Bake for 20-30 minutes depending on their size. Place about four of the baked fig pieces in the bottom of a bowl and top with a scoop of ice cream or add a dollop of whipped cream to the top. If desired, add a swirl of honey on top. These baked figs are very rich and oh so good. Enjoy!
By Denise Mickel Russell
5 figs or more depending on how many you want to roast
Brown sugar
Cinnamon
Ice Cream or Whipped Cream
Honey – optional
Preheat the oven to 350 degrees. Gently wash the figs and cut off the stem. Cut each fig in quarters or just in half if they are small figs. Line a baking tray with parchment paper and lay out the figs. On top of each fig, lightly sprinkle a small amount of brown sugar and a dash of cinnamon. Bake for 20-30 minutes depending on their size. Place about four of the baked fig pieces in the bottom of a bowl and top with a scoop of ice cream or add a dollop of whipped cream to the top. If desired, add a swirl of honey on top. These baked figs are very rich and oh so good. Enjoy!
Mahalabia (Lebanese Pudding)
By Joseph Peck
4 cups Whole Milk
½ cup Sugar
7 tablespoons Corn Starch
1 tablespoon Rose Water
1 tablespoon Orange Blossom Water
Set aside 1c milk to make the corn starch slurry.
Combine the remaining (3c) milk and the sugar in a medium saucepan. Heat on medium-high heat until the milk just starts to boil. Stir often.
While the milk and sugar are heating up, make the corn starch slurry. Whisk together the 1c milk you set aside earlier and the corn starch until there are no lumps.
After the milk starts to boil, reduce the heat to medium and slowly whisk in the corn starch slurry. Keep whisking the mixture until it thickens considerably, about 15 minutes. This should be the same consistency as a thick cake batter.
Turn off the heat and stir in the rose water and orange blossom water.
Pour into a large serving bowl or into 4-6 smaller individual serving bowls. Set aside to cool at room temperature. Once cooled, refrigerate for 2-4 hours. Garnish with ground pistachios and serve.
By Joseph Peck
4 cups Whole Milk
½ cup Sugar
7 tablespoons Corn Starch
1 tablespoon Rose Water
1 tablespoon Orange Blossom Water
Set aside 1c milk to make the corn starch slurry.
Combine the remaining (3c) milk and the sugar in a medium saucepan. Heat on medium-high heat until the milk just starts to boil. Stir often.
While the milk and sugar are heating up, make the corn starch slurry. Whisk together the 1c milk you set aside earlier and the corn starch until there are no lumps.
After the milk starts to boil, reduce the heat to medium and slowly whisk in the corn starch slurry. Keep whisking the mixture until it thickens considerably, about 15 minutes. This should be the same consistency as a thick cake batter.
Turn off the heat and stir in the rose water and orange blossom water.
Pour into a large serving bowl or into 4-6 smaller individual serving bowls. Set aside to cool at room temperature. Once cooled, refrigerate for 2-4 hours. Garnish with ground pistachios and serve.
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Maamoul Cookies
by Layla Thabet
(photos above)
Prep: 20 minutes; Cook: 15 minutes; Total: 35 minutes
Servings: 25-30
Ingredients:
Cooking Filling
2 cups walnuts, crushed
4 Tablespoons sugar
1 teaspoon orange blossom water (Mazaher)
Cookie Dough
2 cups farina, sifted
1 stick margarine, melted
1 cup rendered butter, melted
2 Tablespoons orange blossom water (Mazaher)
1 Tablespoon rose water (Maward)
3 cups all-purpose flour (or may need more)
2 teaspoons vanilla
3 eggs
3 teaspoons baking powder
¾ cups sugar
Directions:
by Layla Thabet
(photos above)
Prep: 20 minutes; Cook: 15 minutes; Total: 35 minutes
Servings: 25-30
Ingredients:
Cooking Filling
2 cups walnuts, crushed
4 Tablespoons sugar
1 teaspoon orange blossom water (Mazaher)
Cookie Dough
2 cups farina, sifted
1 stick margarine, melted
1 cup rendered butter, melted
2 Tablespoons orange blossom water (Mazaher)
1 Tablespoon rose water (Maward)
3 cups all-purpose flour (or may need more)
2 teaspoons vanilla
3 eggs
3 teaspoons baking powder
¾ cups sugar
Directions:
- The Maamoul cookie mold, rose water, farina, and orange blossom water can be purchased in a Middle Eastern grocery store.
- Preheat oven to 325 degrees F.
- Combine walnuts, sugar, and rose water in a small bowl. Mix well. Set cookie filling aside.
- Combine farina, margarine, and butter in a medium bowl. Mix well. Let cookie dough stand at room temperature for about 10 minutes.
- Add rose water, orange blossom water, flour, vanilla, eggs, baking powder, sugar to cookie dough bowl. Stir well.
- Form a 1 to 2 inch ball depending on the size of your cookie mold. Slightly flatten the ball and then press it into the bottom of the mold and up the sides.
- Fill with 1 to 2 Tablespoons cookie filling, depending on the size of your cookie mold.
- Form a 1 inch ball and slightly flatten it. Place it on top of the filling in the mold and flatten it out to form the bottom, sealing it.
- To remove the cookie from the mold, hold the handle and tap it out onto a flat surface. Place cookie on baking sheet 2 inches apart in rows.
- Bake in a conventional oven at 325 degrees F for 15 minutes or until golden.
- Let cookies cool. Option: Coat in bowl of powdered sugar by rolling cookie around until coated.
- Serve with your favorite Turkish coffee or hot tea.
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Ma’moul Walnut Cookies
By Columbia Hage Thabet, Lori Thabet’s Sittee
(photos above)
Lebanese cookie mold
1 pound real butter melted
¾ cup Crisco
3 tsp Orange water (or rose water if preferred)
¾ package walnuts (ground fine)
6 to 8 cups flour
¾ cup sugar
¾ cup Carnation milk
Filling:
Ground nuts by hand or use a fine blade in food chopper. Add ½ cup sugar, 3 tsp orange water.
Cookie:
Bring butter, Crisco, and milk to a boiling point. Pour in large bowl with sugar and flavoring. Stir in flour a little at a time until well blended. Add more flour little by little only if needed. Mixture should be soft and spongy. Shape dough into small balls. Punch a small hole in the dough, add some filling (about a teaspoon) and roll back into ball. Dust cookie mold with flour to prevent sticking. Transfer cookie into mold and flatten to fill the whole mold. Remove any extra overflow dough. Remove the cookie from mold by tapping the mold onto countertop. Bake on ungreased cookie sheet at 350 degrees until golden brown. While warm, sprinkle with sifted powdered sugar.
By Columbia Hage Thabet, Lori Thabet’s Sittee
(photos above)
Lebanese cookie mold
1 pound real butter melted
¾ cup Crisco
3 tsp Orange water (or rose water if preferred)
¾ package walnuts (ground fine)
6 to 8 cups flour
¾ cup sugar
¾ cup Carnation milk
Filling:
Ground nuts by hand or use a fine blade in food chopper. Add ½ cup sugar, 3 tsp orange water.
Cookie:
Bring butter, Crisco, and milk to a boiling point. Pour in large bowl with sugar and flavoring. Stir in flour a little at a time until well blended. Add more flour little by little only if needed. Mixture should be soft and spongy. Shape dough into small balls. Punch a small hole in the dough, add some filling (about a teaspoon) and roll back into ball. Dust cookie mold with flour to prevent sticking. Transfer cookie into mold and flatten to fill the whole mold. Remove any extra overflow dough. Remove the cookie from mold by tapping the mold onto countertop. Bake on ungreased cookie sheet at 350 degrees until golden brown. While warm, sprinkle with sifted powdered sugar.
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Makaroon Cookies
By Layla Thabet
(photos above)
Ingredients:
4½ cups all-purpose flour
2½ teaspoons baking powder
1/3 cup sugar
¼ teaspoon salt
2 teaspoons anise seeds, ground
2 Tablespoons sesame seeds
1 cup vegetable oil
¾ cup water (or little more if needed)
1 cup walnut pieces
Syrup:
1½ cups water
2 cups sugar
½ teaspoon lemon juice
Yield: 50 cookies
By Layla Thabet
(photos above)
Ingredients:
4½ cups all-purpose flour
2½ teaspoons baking powder
1/3 cup sugar
¼ teaspoon salt
2 teaspoons anise seeds, ground
2 Tablespoons sesame seeds
1 cup vegetable oil
¾ cup water (or little more if needed)
1 cup walnut pieces
Syrup:
1½ cups water
2 cups sugar
½ teaspoon lemon juice
- Sift together flour, baking powder, sugar and salt into a large bowl.
- Add anise seeds, sesame seeds and oil to dry ingredients and mix well with hands.
- Add water and mix until consistency is like pie crust dough.
- Roll out small pieces of dough 1/8 inch thick.
- To shape cookie place dough in palm of hand. Fill with a couple of walnut pieces and form into finger shape sealing cookie.
- Place cookies on baking sheet. Bake in a 400 degree F oven for about 20 minutes or until light golden brown.
- Boil water with sugar and simmer for 20 minutes. Add lemon juice just before removing syrup from heat.
- Dip cookies in warm syrup and serve.
Yield: 50 cookies