Cooking the Lebanese Way: Revised and Expanded to Include by Suad Amari

By Suad Amari

An creation to the cooking of Lebanon that includes such conventional recipes as Kabobs, hummus and tahini dip, chard and yogurt soup, and cracked wheat pilaf. additionally comprises details at the historical past, geography, customs and other people of this heart japanese nation.

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Additional info for Cooking the Lebanese Way: Revised and Expanded to Include New Low-Fat and Vegetarian Recipes (Easy Menu Ethnic Cookbooks)

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6. Bake on bottom oven rack for 30 minutes. Then move pan to top rack and bake another 10 minutes. 7. Cut into squares or diamonds along scoring marks and serve hot or cold with salad. Preparation time: 15 minutes Baking time: 40 minutes Serves 8 39 Fish and Rice Stew /Sayadieh Sayadieh is a delicious and robust Lebanese-style fish dish. Any firm, white fish, such as haddock or cod, can be used in this recipe. 2 tbsp. vegetable oil 2 tbsp. pine nuts 6 c. water 1 onion, peeled and quartered 2 lb.

Preparation time: 10 to 15 minutes Cooking time: 1¥ hours Serves 4 *Converted rice, which is available at most supermarkets, is recommended for this recipe. However, long-grain white rice can be substituted. Converted rice is a bit darker in color than white rice and takes slightly longer to cook. 41 Appetizers/Mezze Mezze are a very important part of Lebanese cuisine. Before dinner a large selection of appetizers in tiny dishes is set out for diners. Mezze may include vegetables, kibbeh balls, savory pastries, yogurt, cheese, and olives.

Pepper 2. Cut tops off tomatoes. Using a spoon, carefully scoop out pulp, making sure not to tear the skins. Save tops and pulp. ø tsp. ground ginger 3. Place tomatoes in baking dish. ¥ tsp. cinnamon 4. In a large skillet, cook meat over medium-high meat until brown, stirring to break into small pieces. Remove meat from skillet with a slotted spoon and place in a medium bowl. Save the grease. ø c. pine nuts 1 tsp. salt ø tsp. allspice ø tsp. ground cumin 1 14¥-oz. can crushed tomatoes µ c. water 5.

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