Tabouli - Chef Jose Lepervanche
2 cups cracked wheat (bulghur) 2 cups very hot water 1 cucumber, chopped 2 small tomatoes, chopped 1 bunch green onions, (8) sliced 1/2 cup fresh chopped mint 2 cups fresh chopped parsley 1 clove garlic, minced (optional)
Dressing: 1/2 cup fresh lemon juice 3/4 cup extra virgin olive oil 1 tablespoon pepper 2 teaspoons salt, or to taste
Soak the cracked wheat in the hot water until the water is absorbed, about 30 minutes. When it's ready, drain any excess water, if necessary, and squeeze dry.
Meantime, prepare the vegetables for the salad and mix the dressing ingredients together. Set aside.
Stir the prepared wheat, other salad ingredients, and dressing together in a medium bowl.
Serve chilled or at room temperature. Makes about 8 cups, 12 to 16 servings.
Laban Mah Bitinjan (Yogurt Eggplant Purée) - Chef Jose Lepervanche
1 large eggplant 3 tablespoons lemon juice 2 tablespoons olive oil 3/4 cup yogurt 2 cloves garlic, crushed 2 tablespoons parsley, finely chopped
1) Wash eggplant and remove stem. Pierce the skin several times with a fork. Place in a 400° oven in a baking dish or cook over charcoal until eggplant is soft (about 20 minutes). 2) Remove eggplant from the heat and run under cold water. Remove the skin. 3) Place eggplant in a serving bowl and add all the remaining ingredients except parsley. Mash with a potato masher. For a finer texture, place all ingredients in a food processor and blend until smooth. 4) Serve, garnished with parsley, as a dip for Pita Bread or as an appetizer with meat dishes.
(Warak Dawali- Stuffed Grapevine Leaves)- Chef Nora Santamaria
1 jar grapevine leaves (1 pt.) 1 1/2 lbs. ground beef, or 1 lb. ground beef and 1/2 lb. ground pork 2 1/2 tsp. salt Pepper 2 tbsp. vegetable oil 2 onions, grated 1 c. long grain rice Juice of 1 1/2 lemons 1/2 c. chopped parsley 1/4 c. dill 1/4 c. mint 1/4 c. butter 2 c. beef or chicken broth 4 to 8 tbsp. lemon juice
Rinse leaves in cold water. Let stand in warm water as dolmades are being prepared. (If necessary, simmer leaves in water for 10 minutes to soften.)
Combine ground meat with next 9 ingredients, adding 3/4 cup water to make a soft, loose mixture. Place 1 teaspoon filling in center of a grapevine leaf (ribbed side) and shape in narrow roll. May be frozen at this point. Line deep saucepan with grapevine leaves and arrange dolmades in layers. Add butter, broth and lemon juice and cover with inverted plate. Simmer covered, for about 45 minutes, or until rice is tender. May be served with Egg-Lemon Sauce.
Makes about 65 rolls.
For oven: Place rolls in deep baking pan. Barely cover with broth and butter. Bake, covered, at 350 degrees for 30 minutes or until rice is tender.
Kafta Mahshi bi Bayd) -Egg Stuffed Kafta Roll- Chef Ramon Molano
Ingredients
* 3 Pounds Ground Beef * 1 Medium Onion — grated * 1/4 Teaspoon Cinnamon * 1/4 Teaspoon Allspice * Salt And Pepper — to taste * 1 Cup Parsley — finely chopped * 6 Medium Eggs — hardboiled and peele Directions
Set oven to 350 degrees.Combine and thoroughly mix first six ingredients.Divide meat into 2 sections.Flatten each to 3/4 inch thickness.Keep meat in a rectangular shape.Sprinkle half of the parsley over the top of each.Place 3 eggs across the length of the rectangle on top of the parsley.Roll like a jellyroll. wet hands and smooth the outside well,sealing edges all over. place in greased pan side by side. bake for 1 hour until meat is cooked through.
Kibbi Nayii - Chef Ramon Molano
This can be served with green onions, pickles, or olive oil. Burghul is a natural source of fiber and is an excellent source of protein. If you ever have the privilege of travelling in Lebanon, it is a good bet that you will run across this national dish at some point. Very healthy with a great sense of taste and texture. as-salam alaykum!
2 cups crushed wheat (burghul)
4 cups ice cold water
2 pounds very lean beef or lamb (ground)
1 medium onion (grated fine)
1 1/2 teaspoon salt (or to taste)
1/2 teaspoon pepper
1/2 teaspoon allspice (optional)
1. Place crushed wheat in large mixing bowl and add water. Let stand 5 minutes and drain, squeezing out water.
2. Add ground meat, onion and seasoning. Mix well. If not pliable, add a little cold water.
3. Run the mixture through a meat grinder twice using fine holes (if using a food processor), process in 2 lots for 30 seconds each). Mix again.
4. Place on platter and shape into a flat round. Dip hands into cold water and smooth all over. using a fork or spoon, decorate the kibbi by pressing very lightly.
Garnish with parsley sprigs.
Hommous bi Tahini (Chick Pea Dip) - Chef Ramon Molano
Ingredients:
1 16 oz. can chick peas; drained and well-rinsed
1/4 c tahini (sesame paste)
2 lg. cloves garlic; chopped
5 Tbsp. fresh lemon juice (about two lemons)
1/4 cup olive oil
1 tsp. coarse salt
1 tsp. ground cumin
1/8 tsp. cayenne pepper
1/4 cup warm water
Preparation:
1. Place all ingredients except water in a food processor and process for about 2 minutes.
2. Remove lid and scrape down sides. Add water and process briefly again. Scrape down sides. The mixture should be somewhat coarse and not quite runny. Add a bit more water if needed.
3. Refrigerate for four hours to allow flavors to meld. The consistency will thicken to a firm paste.
Ma’amoul (Lebanese Date Stuffed Pastries - Chef Juan Carlos Perez
Ingredients:
2 cups all purpose flour
1 cup semolina
2 sticks salted butter, softened
1/2 teaspoon allspice
1/4 teaspoon orange blossom water
2 1/2 tablespoons granulated sugar
1/4 cup chopped nuts (pistachios, walnuts, or almonds)
powdered sugar for dusting
2 tablespoons milk
Preparation:
Preheat oven to 350 degrees. In a medium bowl, combine flour and semolina. Set aside. In a smaller bowl, beat together butter for 30-45 seconds. Slowly add in flour mixture until combined. Stir in milk, allspice, and orange blossom water. Roll dough into 12 pieces. In a small bowl, combine nuts and sugar. Set aside. Grab your dough and push 2 inch circles into it, then place onto parchment lined cookie sheet. Place about 1 teaspoon of nut mixture on top of dough. Fold and press dough together to seal the filling. Repeat with remaining dough and nut mixture. Bake for 20-25 minutes until golden brown.
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