Kebbeh Nayyeh

http://www.tripoli-lebanon.com/lebanesefood.html

Ingredients:

• 2 1/5 lbs. lamb pure lean and completely free of all fat
• 8 1/2 oz. burghul (ground wheat)
• 4 oz. onions
• 2 1/2 tbs. salt
• 1 tsp. pepper

Directions:

• Grind meat and onions coarsely in a food chopper.
• Then put this mixture into a "Cutter" and add salt and pepper.
• Blend in "Cutter" for about 10 minutes.
• As cutter turns, add small cubes of ice to be ground with the mixture.
• This helps give the meat more consistency.
• At the end of ten minutes start adding the burghul.
• Continue blending ten minutes longer after all burghul has been added.
• Put mixture into a bowl and garnish.
• Serve cold.

Lahmeh Bi Ajin

http://www.tripoli-lebanon.com/lebanesefood.html

Ingredients:

• 2 1/5 lbs. flour
• 1 pt. water
• 1 1/2 tbs. salt
• 1/2 oz. yeast (1 cake commercial American yeast)
• 1 lb. butter that has been melted and cooled
• 2 1/2 lbs. lean lamb, chopped fine
• 2 lbs. red onions, finely chopped
• 1 stick of butter to fry the chopped meat
• 4 oz. snobar (pine nuts)
• 2 tbs. salt for the meat
• 1 1/2 cups of vinegar or labni
• 1/2 tsp. pepper

Directions:

• Sift flour, melt yeast in water and add salt. Pour the yeast mixture gradually on the flour kneading all the while. Allow dough to rest 3 hours. Melt butter and work it into the risen dough. Form dough into small balls.
• Prepare filling: Fry chopped onions in butter until it is a golden brown. Add meat, spices and snobar and stir occasionally. After a few minutes add vinegar and let cook a little longer. Remove from heat and allow to cool.
• Roll out balls of dough with one finger (in order to remain round). Put some of the filling on the flattened pieces of dough and arrange in a baking pan. Bake in hot oven for a few minutes. Serve hot with yoghurt.

Sabzi Koofteh

http://www.recipesource.com/ethnic/africa/middle-east/lebanese/00/rec0033.html

Yield 4 servings.

Ingredients:

• 1 lb Ground meat (beef or lamb)
• 2 Med. onion
• Large handful of fresh mint
• Large handful of fresh Watercress
• Salt
• Turmeric
• 1 Egg
• Butter
• Tomato paste
• Split peas
• Rice

Directions:

• Cook same of rice and split peas (1/2-3/4 c. each) in pan with not too much water for 5-10 min.
• Chop onion with mint and watercress.
• Add about 1/2 t. salt and 1/4 to 1/2 t. turmeric on rice, then add onions and mix with meat.
• Add 1 egg. Mix well.
• Coarsely chop 1 med onion and put in pan with a little oil and about 3 T. butter.
• Saute, then add about 1/2 t. turmeric, 3 T. tomato paste, salt (1/2 t.), and water (about 1/2 saucepan).
• Bring to a boil.
• Make palm-sized meatballs and place in boiling mixture.
• Cook about 1/2 hr.
• Serve in bowls with broth. Yogurt and pickles on the side.

Kobeba Samakeyah

http://www.recipeatlas.com/lebaneserecipes/kobebasamakeyahrecipe.html

Ingredients:

• 1/2 c Bulgur, fine (cracked wheat)
• 1/2 sm Onion, cut in half
• Salt (to taste)
• Pepper (to taste)

Fish Filling:

• 1/2 lb Flounder, fillets, OR
• 1/2 lb Cod, fillets
• 2 tb Butter, unsalted
• 1 md Onion, chopped
• 2 Scallions, trimmed, chopped
• 1 tb Cilantro, chopped
• -- (coriander) (opt)
• 1 ts Cumin, ground
• Salt (to taste)
• Pepper (to taste)

Tahini Sauce:

• 1/2 c Tahini (sesame seed paste)
• 1/2 c Water (approximately)
• 2 tb Vinegar, red wine
• 1 ea Garlic, clove, minced
• Salt (to taste)
• Pepper (to taste)
• 2 tb Parsley, chopped
• Oil, vegetable (for frying)

Directions:

• Cover the bulgur with water and soak for 30 minutes.
• Drain and, a handful at a time, thoroughly squeeze out all liquid.
• Place bulgur, onions, salt and pepper in processor and process with on-and-off turns until nearly smooth, scraping down sides as necessary.
• Transfer to bowl and knead until smooth. Set aside.

Fish Filling:

• Steam fish until just cooked. Flake into small pieces and set aside.
• Heat butter in a small skillet then add onion and scallions and saute until onion wilts, 3 to 5 minutes.
• Stir in flaked fish, cilantro, cumin and salt and pepper, stirring gently over medium heat 2 minutes.
• Set aside and cool completely.
  

For Tahini Sauce:

• Place tahini and a 1/2 cup water in processor or blender; blend until smooth.
• Add wine vinegar, garlic and salt and pepper; blend until smooth.
• Add enough water to bring sauce to pouring consistency. Transfer to small bowl and stir in parsley.
• Set aside, covered, at room temperature.

To Assemble:

• To assemble, place small bowl if ice water on work surface. Using palms, form golf ball-size balls of bulgur mixture. Dipping fingers in ice water as you work shape each ball into a hollow tube around your index finger, gently pressing mixture into small cigar-shaped tubes about 3 inches long.
• Moisten fingers frequently and patch any cracks as you work.
• Slip each shell off your finger and fill with about 1 tablespoon of cooled fish filling using a small spoon. Press ends of tubes over fish filling, forming a tight seal.
• Cover and freeze until firm, at least 2 hours.
• Heat 2 inches of vegetable oil in large saucepan to 375 F.
• Fry kobebas until golden, 4 to 5 minutes, turning once.
• Serve immediately with tahini sauce.

Lebanese Stuffed Grape Leaves

http://www.recipeatlas.com/lebaneserecipes/stuffedgrapeleavesrecipe.html

Ingredients:

• 1 1/2 c Uncooked rice NOT instant
• 2 ts Salt
• 1 t Pepper
• 3/4 ts Allspice
• 3/4 ts Cinnamon
• 2 tb Melted butter
• 2 lb Lean ground lamb
• 100 Grape leaves
• 1 Sliced fresh lemon

Directions:

• Put the rice in a colander and rinse 3 times with cold water. Combine the salt, pepper, allspice and cinnamon and sprinkle over rice, stirring to mix well. Add butter and lamb to rice and mix well. Place grape leaves in a large bowl and cover with boiling water to soften. Remove and drain in colander.
• Cool. To stuff leaves, place a ts of the rice and meat mixture on each leaf. Beginning at the stem end, roll the leaf up over the filling, folding the sides of the leaf in, halfway toward the center, so the leaf is a nicely tucked, tight little package by the time you reach the tip.
• Repeat with remaining leaves and filling. Cover the bottom of a large pan with a few of the grape leaves and the lemon slices. In neat rows, arrange the stuffed grape leaves on top of the lemon slices. Invert a heavy dish on top of the grape leaves, so the bottom of the dish is pressing down on them.
• Add water to the pan, bring to a boil, reduce heat and simmer on low for about 35 minutes, or until stuffed grape leaves are tender.

Awamat

http://www.recipeatlas.com/lebaneserecipes/awamatrecipe.html

Ingredients:

• 8 cups pastry flour
• 1 qt. yougurt
• 1/2 tsp. soda
• 1 1/2 cups olive oil
• sugar syrup

Directions:

• Sift flour and mix with yougurt and soda. Knead well together. Heat olive oil until almost smoking.
• Drop dough by the teaspoon ful into hot oil. Fry only a few at a time. They quickly rise to the surface, brown, and are ready to be skimmed out of the fat.
• Drain on absorbent paper. When all are fried, diping only a few at a time in thin syrup. Serve the hot or cold.