cuisine lab

8/20/2019 Cuisine Lab

1/110

Thank you to the Al-Kafaat Catering School

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

Copyright ! "#$$, "#$" by Chef %a&'i

(hoto Copyright ! "#$$, "#$" by )runo *hrs

+riginally published by CA bokfrlag, .or&a )ooks A)

Translated by Monika %o&are

All %ights %eserved/ 0o part of this book &ay be reproduced in any &anner without

the e1press

written consent of the publisher, e1cept in the case of brief e1cerpts in critical

reviews or articles/ All

in2uiries should be addressed to Skyhorse (ublishing, 3#4 5est 36th Street, $$th

.loor, 0ew 7ork,

07 $##$8/

Skyhorse (ublishing books &ay be purchased in bulk at special discounts for sales

pro&otion,

corporate gifts, fund-raising, or educational purposes/ Special editions can also becreated to

speci9cations/ .or details, contact the Special Sales :epart&ent, Skyhorse

(ublishing, 3#4 5est 36th

Street, $$th .loor, 0ew 7ork, 07 $##$8 or info;skyhorsepublishing/co&/

Skyhorse< and Skyhorse (ublishing< are registered trade&arks of Skyhorse

(ublishing, nc/ ? 3 " $

Library of Congress Cataloging-in-(ublication :ata is available on 9le/

S)0@ =48-$-6"#84-#?8-8


2/110

eS)0@ =48-$-6"#84-4?4-#

(rinted in China

TA)L* +. C+0T*0TS

+rigin and nderstanding

The S&iling Chef

Me'e BBSnacks :ips

KibbehBBDround Meat :ishes

Main Courses

:esserts (astries

Euick %eference Duide to Lebanese Cuisine

%ecipe nde1 FA&ericanG

%ecipe nde1 FArabicG

Euick %eference to Lebanese Cuisine FArabicG

The S&iling Chef FArabicG

+rigin and nderstanding FArabicG

The Arab world has given its residents very special conditions for the production of

food, by virtue of

its geographical positioning/ Long coastal environ&ents, or large desert areas in the

hinterland, are

usually the two options people have in ter&s of environ&ents to grow their food/

Several historical


3/110

high cultures have e1isted here, and &any &aor trade routes passing through have

contributed to Arab

cuisine/

The region is a bridge between the Mediterranean and the +rient/ My country,

Lebanon, has been

populated by people fro& all over the world ever since the (hoenicians/ The country

is a &elting pot

between diHerent continents, and because of its rich nature and fresh water, &any

people have passed

through or settled here/ The Lebanese people have lived a&ong &any of the great

civili'ations within

their borders@ Dreeks, )y'antines, %o&ans, (hoenicians, Turks, and the .rench/ All of the& have left

a &ark of their presence/ And the Lebanese people have welco&ed and respected

all kinds of political

and religious groups in their lush land/

:espite all of these powerful inIuences, the Lebanese kitchen has re&ained very

traditional/ +n

television, whenever try to cook a fusion of Lebanese cuisine with other

international cuisine, the

reaction is always i&&ediate/ (eople do not like itJ iewers will call the studio and

co&plain@ Make

spaghetti or lasagna, but do not &i1 it with Lebanese foodJ The viewers want to

know all the secrets

behind authentic Lebanese food/

Nowever, &y television audience also wants to learn about other food cultures/

5hen you are aware of

your own traditions and history, you &ay have an easier ti&e understanding and

respecting other

cultures/ Today, Arabic food, particularly Lebanese cuisine, has spread all over the

world thanks to all


4/110

the travelers that have stopped by/ (eople &eet up and enoy a nice &eal together/

*ating together and

sharing diHerent food cultures could perhaps build bridges between the people of

the world/

My dear father has taught &e@ 7ou own what you give Bwhat you do not give,

owns you/

give to you &y culinary heritage/

Anyone who has seen Chef %a&'i on satellite T knows that he always s&iles

kindly/ That is e1actly

how he greets us, all s&iles, when we &eet up with hi& for the collaboration on this

cookbook/ Ne

gives a grand 9rst i&pression, surely in scope, but &ostly in charis&a/ %a&'i

al&ost see&s shy/ Ne is

careful whenever he reveals anything private about hi&self/ .or hi&, the road to the

pots and pans has

hardly been straightforward/ Nowever, in retrospect, each turn and step see&slogical/ 5henever

%a&'i talks about the &eaning of food, his encounters, or other cultures, he chirps

and bubbles with

oy and lowers his voice thoughtfully/ food is serious business for hi&/ food is oy/

Meet %a&'i, the

sunbea& fro& )eirut/

%a&'i Choueiry was born in )eirut in $=4$ and has two sisters and a brother/ The

war in $=46

destroyed large parts of )eirut, including the %a&'i fa&ilyOs ho&e/ Nis father,

0adee& Shwayri,

re&ained in the country while the rest of the fa&ily Ied to Lyon, .rance/ The nuns of

La


5/110

Congregation 0otre :a&e des Apotres had their head2uarters there and actively

helped 0adee& when

he established the institute, Al Kafaat, in $=>4, as they had already been good

friends for a while/

0adee& established a restaurant school as part of the Al Kafaat foundation/ Al

Kafaat &eans ability

in Arabic, and the school was created to help young disabled people with 9nancial

diPculties/

%a&'iOs &other, Lili, and the children stayed in .rance for a year and returned to

Lebanon when the

war was over in $=44/ %a&'iOs love for food and cooking was apparent early on in

his life/ )ack in

Lebanon, when he was si1 years old, he often used to help his &other stir food in

the pots and pans/ Ne

still re&e&bers the diHerent aro&as that would 9ll their kitchen/

Lili was forced to Iee back to *urope with the kids three &ore ti&es/ :uring that

ti&e, %a&'i

&anaged to co&plete a )achelor of Arts degree in econo&ics and law with good

grades, and he was

accepted to the niversity of Lyon /

The son, and father Shwayri Fthe father prefers the *nglish spellingG, decided that

the young Choueiry

F%a&'i prefers the .rench spellingG should &ake the &ost out of his situation as a

refugee/ +ne

su&&er, %a&'i applied to a branch of the niversity of London, in )ourne&outh, to

study the

culinary arts/

)ack in Lyon, he continued his second year studying econo&ics and law/ The

lectures were usually

held in the afternoons and evenings/ %a&'i was eager to return to )eirut to support

the Al Kafaat


6/110

foundation/ Ne saw it as an opportunity to learn &ore about the practical work in

the restaurant

business/ The following year, he would get up at ?@3# AM to start work at >@$> AM,

and he would go

on until noon, then take the bus back to the university/ Above all, he was with Qean

Masson at his

world fa&ous restaurant, La Minaudiere/

5hen %a&'i returned to Lyon to co&plete his 9nal year at the university, he had a

new desire/ Ne

wanted to learn the secrets behind the .rench art of baking, and therefore, he

apprenticed with &aster

confectioner, )ernard Moine, president ofthe Syndicat des (atissiers-)oulangers/*ventually, %a&'i

was appointed an honorary &e&ber of the association/

%a&'i Choueiry was now ready to return back ho&e to )eirut/ n $==3, he began

reorgani'ing and

&oderni'ing the restaurant school based on what he had learned in *urope/ The

school curriculu& was

outdated, and he thought it would bene9t fro& his new skills in the .rench art of

baking and fro& the

other *uropean educational progra&s/

n .ebruary $==?, %a&'i was contacted by the newly founded .uture T which was

owned by %a92

al-Nariri, the pri&e &inister at the ti&e/ The 9rst two years were recorded and

broadcast only in

Lebanon/ %a&'i was soon regarded as a celebrity/ n $==6, it was decided to

broadcast the show on

satellite T/ n the 9rst episode, %a&'i cooked up a Lebanese &enu and

si&ultaneously answered

phone calls fro& :ubai, Lebanon, *gypt, ra2, and other parts of the world where his

show now aired/


7/110

*1tra staH was added to the control roo& to cope with all of the inco&ing calls/

After an hour had

passed, the producer tiptoed in, waving his hands and gesturing@ Do on, go onJ

The 9rst episode

ended up lasting for one hour and 9fteen &inutes/ Today, the show airs daily hour-

long episodes/

.uture T decided to publish a book with %a&'iOs recipes featuring international

cuisine that would

appeal to the Arab &arket/ Today, it has sold &ore than 6##,### copies/ t is on its

third edition, and

nowadays he publishes and distributes the book hi&self/ Al KafaatOs school of

technology has

launched a graphic design progra& and has invested in print presses fro&

Neidelberg/ The students

publish a new edition of >,### copies every three &onths/ All the pro9ts fro& the

publication are

reinvested in the school/

The huge success of the book &ade it possible for %a&'i to reali'e a drea& he had

for a long ti&e@ a

book about Lebanese cuisine and the countryOs cultural heritage/ .or two years hetraveled around

Lebanon and visited all the old cities and every single village in his beloved country/

FLebanon is

about $"? &iles long, and 3$ &iles wide, with about ?/" &illion inhabitants/G

Nis second book, about Lebanese cooking written in Arabic, sold "#,### copies in a

few days/ Today,

the book has sold &ore than $>#,### copies/ The 9rst translation was in .rench/

:uring the Dour&and

5orld Cookbook Awards in "##3in )arcelona, the .rench edition received the award

for )est Arabic

Cookbook in the 5orld/


8/110

That sa&e year, %a&'iOs studio at .uture T in )eirut was hit by two bo&bs/ The

following day, Chef

%a&'i chose to broadcast his cooking show live as usual, standing a&ong the ruins

and debris, despite

the fact that one of the bo&bs had not been detonated/ Many of his daily ten &illion

viewers called in

fro& around the world to e1press their sy&pathy and encourage&ent, conde&ning

all acts of

terroris&/ After that, the cooking show was suspended for four &onths to rebuild

the studio/

According to %a&'i, &ost Arabs like Lebanese cuisine/ Arab cuisine is li&ited in

general because of

cli&ate and geography/ Most Arab countries consist of long coastlines with narrow,

arable areas and

large deserts in the hinterlands that aHect food production/ The selection of what

can be grown is

li&ited by nature/ Nowever, Lebanon has four clearly de9ned seasons, and it also

has a rich source of

water/ These two factors &ake a huge diHerence co&pared to other Arab countries/

Therefore, the

Lebanese kitchen has a lot &ore options in ter&s of variety/ All Arabs like it, as they

recogni'e the

Iavors and keep the cuisine close to heart/

Meat has always been a lu1ury in Arabic cuisine, but today there are large far&s

with &any cows and

sheep/ n 7e&en, the fa&ous spice &arket has e1isted for &any centuries/ Ships

arrived here fro&

ndia and to the Dulf region/ The goods are transported through the Dulf viaLebanon, and then on to

*urope/ Thanks to this historic spice &arket, &any dishes with rich sauces have

been created fro& all

the spices, usually together with another co&&odityBbas&ati rice/ This used to be

served &ostly


9/110

with 9sh/ .ood in the Dulf region is 2uite heavy, but not so varied/ :ried fruit,

butter, and spices are

prevalant/

Saudi Arabia has its &eat, kabesh, &i1ed with passed butter, ghee/ The dish was

developed to

withstand the heat of the desert/ 5ith these li&ited conditions, only a few

specialties can be found

across the Arab world/ Aside fro& Lebanon, only a few countries have a rich and

varied food tradition/

Morocco, Tunisia, Algeria, and Libya all have a very rich cuisine/ There you can enoy

&any

wonderful dishes, especially recipes that are based on &eat, and poultry, but also avariety of sweets/

5e are lucky to have been blessed with a &ilder cli&ate, and we donOt have any

deserts, %a&'i

e1plains/ n Lebanon the range of fruit and vegetables is fantastic/ 5e have coastal

areas and the green

)ekaa valley, with plenty of water, and a cool cli&ate/ Today we have &any

producers of &eat, such

as chicken, beef, and sheep/ There is even so&e production of pork/

:uring the winter, all the &ountain villages are covered in snow, and &ost of the

roads are, or at least

used to be, entirely blocked/ The fa&ilies beca&e prisoners in their own ho&es/ This

led to the

develop&ent of food processing in the su&&er and fall/ .ruits such as apricots,

grapes, and 9gs are

sun dried on the roofs, and even vegetables like 'ucchini, eggplant, and to&atoes

are preserved the

sa&e way/ An i&portant product for winter storage is borghol, a special type of

wheat/ t is added in

kibbeh and tabbouli/ )orghol diHers fro& the bulgur that we usually get in the

nited States/ t is


10/110

thicker, &ore like whole grains/

A long ti&e ago, before fridges and free'ers e1isted, &eat used to be preserved by

diHerent &eans/ t

was usually ground and cooked in fat, then stored in ars and covered with a white

layer of fat/ 7ou

could store &eat for si1 &onths this way/ The daily work used to be heavy during

the winter, and it

re2uired heavy food/ Today, it is diPcult to 9nd canned &eat in grocery stores/

:ue to its location, Lebanon was the 9rst country in the region to build large hotels/

t pioneered in

touris&, which contributed to the develop&ent of the restaurant business and other

professional

ventures/ Today, all hotels in the region re2uest Lebanese chefs/

Lebanese chefs ca&e up with diHerent ways of using grapes/ n the $8##s, when

sugar was in short

supply in the re&ote villages, they still wanted to create desserts/ So they began

using grape uice and

si&&ered it over low heat until it thickened and had a concentrated sweetness/ The

syrup was used in

baking cakes and biscuits, a&ong other treats/ The le&on tree is coastal and does

not grow in the

&ountains/ 5hen the chefs couldnOt get a hold of any le&ons, they turned to

grapes/ They took the

uice fro& unripe grapes, due to their high acidity, and used the uice in salads, such

as tabbouli/

Sweet and sour ca&e fro& the sa&e ingredientJ

Lebanese cuisine has preserved &any of the traditional ingredients by using severaldiHerent kinds of

vegetables, beans, grains, and olive oil/ n &any ways, it is healthy food/ %aw onions

and garlic are

known to help &aintain healthy blood pressure/


11/110

5e were isolated during certain periods in the past decades, %a&'i says while

lowering his voice/ 5e

lived in the country and were cut oH fro& what was happening outside/ All of a

sudden, fro& $==" to

$==?, international chains such as Mc:onaldOs and Starbucks started appearing in

Lebanon/ t felt like

there was a large opening to the world/ (eople ran to the new spots to get a sense

of so&ething

diHerent fro& what they were used to/ )ut they soon returned to what they liked the

best/ Today,

Lebanese cuisine is still the nu&ber one choice in the region, and Lebanese

restaurants attract &ore

people than any others in the area/

n recent years a new pheno&enon has occurred@ the Lebanese cafe/ This trend has

beco&e very

popular, especially a&ong young people/ Lebanese cafes serve light snacks with

Lebanese coHee and

also oHer hookahs/ The hookah is popular a&ong young people, but it is not at all a

Lebanese

tradition/ The hotels often oHer &enus with a co&bination of Lebanese and*uropean cuisine/

%a&'i takes &e for a ride in his car, in the see&ingly chaotic yet considerate traPc/

5e have

&anaged without law and order for decades, so we have learned to respect each

other, he e1plains,

alluding to the traPc that Iows 2uite s&oothly despite the large volu&e/ t is his

city, full of sentries

and loud children/ (eople wave to the T chef and e1change a few words throughthe lowered car

window/ 5ith one hand on the wheel, and one hand to the people, %a&'i radiates

love and presence/

Suddenly, we 9nd ourselves behind a greengrocer who pulls his rickety wagon

slowly ahead, and the


12/110

traPc slows down/ %a&'i breaks into a s&ile, bigger than ever, and turns to &e@

Seeing these &en with their old-fashioned trolleys is like a &e&ory fro& &y

childhood/ )ut it also

signi9es a sense of high 2uality fresh fruits and vegetables/ t is a sy&bol of hope@

that the oy of food

has a future in our &odern and high-tech worldJ

SMALL S(0ACN (*S

$" (*C*S

n the original recipes, leek, greens that

grow in the wilderness, are used/ n the

nited States we will have to settle for

spinach, which is also co&&only used

in Lebanon today/

3 C(S F34> DG .L+%

" C(S F?43 MLG +L* +L $ T*AS(++0 SALT

$ T*AS(++0 :%7 7*AST (R3 C(S F3#8 MLG

5AT*%

" C(S F3## DG +. .0*L7 CN+((*: 7*LL+5

+0+0

3 T+MAT+*S, :C*:

A)+T 8 C(S F"># DG .%*SN S(0ACN

L*A*S


13/110

ALM+ST $ C( F"3> MLG L*M+0 QC*

$/Mi1 Iour and $ cup of olive oil with

salt and dry yeast/ Neat water to

$">. F>#CG, and add it to the

&i1ture/

"/5ork into a s&ooth dough/ Cover

with da&p baking towel and allow to

rise for $ hour/

3/Neat the re&aining $ cup of olive oil

in a large skillet/ fry the onion

slightly without darkening it/ Add

the diced to&atoes/

?/Chop the spinach coarsely and add to

the pan/ Let it fry for a while/

>/S2uee'e le&on uice over the &i1ture

and re&ove the skillet fro& the heat/

6/%oll out the dough and cut out circles,

about 3 inches F4/> c&G in dia&eter/

4/Add a teaspoon of 9lling onto each

circle, fold the sides together to for&

a triangle, and pinch the edges

together/

8/)ake at 3>#. F$4>CG, until the pies

are golden brown/ Serve the& hot or

cold/

SMALL M*AT (*S .%+M


14/110

)AAL)*K

"> (*C*S

The secret behind the a&a'ing taste is

that the &eat is cooked inside the

dough/ The original recipe calls for

whole &eat of la&b ribs, but in the

nited States it &ay be easier to 9nd

ground la&b/

:+DN

A)+T $ cup F""> DG )TT*%

A)+T 8 C(S F$ KDG +. .L+%

$ TA)L*S(++0 :%7 7*AST

3 C(S F4$# MLG 5AT*%

.LL0D

$ (+0: F?># DG LAM) M*AT .%+M TN* %)S,

+% D%+0: LAM)

$ (+0: F?># DG T+MAT+*S

$ 7*LL+5 +0+0S

+(T+0AL@ -$ %*: CNL A0: U C( F$" DG

CN+((*: .LAT-L*A.

(A%SL*7, +% " TA)L*S(++0S TAN0

$/Cru&ble the butter into the Iour and

add the dry yeast/ (our onto the work

surface and &ake a hole in the

&iddle/ Neat water to $">. F>#CG,

pour it into the pit, and work


15/110

together to for& a s&ooth dough/

"/Let the dough rise underneath a da&p

baking towel in a war& place, until it

has doubled, about $ hour/

3/.inely chop the &eat if you are not

using ground la&b/ Mi1 with diced

to&atoes and chopped onions/ Add

9ne chopped chili and parsley, or

tahini/

?/S2uee'e the air out of dough and roll

it out/ Cut out circles in the dough,


Add a tea spoon of 9lling in the

&iddle of each circle/ (ress the

dough around the 9lling, and pinch

the edges on four corners/

>/)ake at 3>#. F$4>CG for $# to $>

&inutes or until dough is golden

brown/ Serve hot or cold/

L*)A0*S* (VVA 5TN VAATA%

8 (*C*S

Manakish is a relatively new

pheno&enon in Lebanon, but has

2uickly beco&e a popular breakfast

dish/ A lot of it has to do with the fact

that it is 2uick and easy to bake, plus


16/110

itOs cheap and tasty and can be varied

endlessly with diHerent 9llings/ tOs

shown here with 'aatar, a popular spice

&i1ture/

:+DN

" C(S F?43 MLG 5AT*%

> C(S F6"> DG .L+%

$ T*AS(++0 SALT $ T*AS(++0 SDA%

$ TA)L*S(++0 :%7 7*AST

ALM+ST $ C( F"34 MLG +L* +L, +% A07

+TN*% *D*TA)L* +L

VAATA%

3 TA)L*S(++0S :%*: +%*DA0+

" TA)L*S(++0S :%*: TN7M* "

TA)L*S(++0S SMAC

$ T*AS(++0 SALT

W C( F"= DG %+AST*: S*SAM* S**:S

U C( F=> MLG +L* +L

$/Neat water to $">. F>#CG/ Mi1

Iour, water, salt, sugar, and yeast/

Add the oil/ 5ork into a s&ooth

dough/

"/Cover w ith a da&p baking towel/

Allow to rise for 3# &inutes in a

war& place/

3/S2uee'e the air out of the dough and


17/110

divide into eight s&all balls/ %oll

the& out into circles, about 8 inches

F"# c&G in dia&eter/

?/Mi1 the ingredients for the 'aatar

spice &i1/ Sprinkle it over the

pi''as/

>/)ake at ?4>. F">#CG for 4 to $#

&inutes until the pi''as are golden

brown/ Serve at once/

M*AT-.LL*: C%*SC*0TS

$" (*C*S

Sa&boosik pies are a &ust on the

Lebanese &e'e table/ The na&e refers

to the crescent shape/ The original

recipe calls for 2awar&a, which is

&utton con9t, replaced with ground

la&b in this recipe/

3 C(S F34> DG .L+%

$ C( F""> DG )TT*%

A (0CN +. SALT

$ C( F"34 MLG 5AT*%

? TA)L*S(++0S +L* +L

$8 +0C*S F>## DG D%+0: LAM)

$ C( F$># DG .0*L7 CN+((*: +0+0

$ C( F$3> DG (0* 0TS

A (0CN +. SALT


18/110

A 0CN )LACK (*((*%

$ T*AS(++0 C00AM+0

$ T*AS(++0 D%+0: CM0 $ C( F"?> DG

D%**K 7+D%T

*D*TA)L* +L .+% .%70D

$/Mi1 Iour and butter until it has a

cru&bly te1ture/

"/Add salt and &ake a hole in the

&iddle/ (our the water into the pit,

and work into a dough/

3/%oll out dough and cut twelve circles,


?/Neat the olive oil and fry the ground

la&b, onions, and pine nuts until the

&i1 gets a nice color/ Season with

salt, pepper, cinna&on, and cu&in/

%e&ove the skillet fro& the heat and

stir in the yogurt/

>/Add a tablespoon of 9lling in the

center of each circle/ (inch the edges

together to for& a crescent shape/

6/.ry in hot oil until they are nicely

browned/ Test if the te&perature is

right by dipping a piece of bread into

the oil/ f it co&es out golden brown,

the te&perature is ust right/ .ry in


19/110

batches, and allow the pies to drain

on paper towels/ Keep a lid nearby,

in case the oil is set on 9re/

N+LL+5 D%+0: LAM)

C%+E*TT*S

"> (*C*S

Kibbeh co&es in all possible variations,

and these happen to be hollow/ The

&ore skilled the chef, the prettier and

larger the cro2uettes will turn out/ The

original recipe calls for goat &eat, but

we choose ground la&b/

A)+T X C(S F>## DG)LD%

"W (+0:S F$ KDGD%+0: LAM)

$ D%AT*: 7*LL+5 +0+0

SALT

)LACK (*((*%

3 TA)L*S(++0S .0*L7 CN+((*: 7*LL+5

+0+0

U C( F=> MLG +L* +L

$ TA)L*S(++0 +. S**0 S(C*S

+%@

$ T*AS(++0 C00AM+0

$ T*AS(++0 CM0

$ T*AS(++0 CA%A5A7, C%SN*: +%

D%+0: $


20/110


21/110

U C( F$## DG TAN0

U C( F=> MLG L*M+0 QC*

" T*AS(++0S M0C*: DA%LC

SALT

+L* +L

$/5ash the eggplants and pierce the&

with a sharp knife to prevent the&

fro& cracking in the oven/

"/(lace the& in an ovenproof dish and

roast the& at ?4>. F">#CG for $>

to "# &inutes/ 7ou can also saute

the& on the stove/

3/Take the& out when they have turned

co&pletely black, and peel the&

under running water/ :rain in the

colander for $> &inutes/

?/Chop the& coarsely and run the& in

the blender with tahini, le&on uice,

garlic, and salt/

>/(our into a s&all bowl and &ake a

hole in the &iddle/ .ill the hole with

olive oil and garnish with

po&egranate seeds or diced

to&atoes/

CNCK(*A :( 5TN S*SAM*

(AST*


22/110

8 S*%0DS

Nu&&us &eans chickpeas in Arabic/

t is also one of our &ost i&portant

appeti'ers, but it can also be served with

grilled &eat/ (referably, we &ake it

with dried chickpeas that have been

soaked overnight, but you can also use

canned chickpeas/

? C(S FA)+T 8## DG :%*: CNCK(*AS

" T*AS(++0S )AK0D S+:A

5AT*%

U C( F$## DG TAN0



SALT

+L* +L

$/Clean and rinse the chickpeas and let

the& soak in water together with a

teaspoon of baking soda overnight/

"/%inse and drain/ (lace the& in a

saucepan, cover with cold water, and

add a teaspoon of baking soda/ )oil

over high heat until the chickpeas

have softened, about $ hour/

3/5hen the chickpeas are done, the

shells will Ioat to the surface/ The


23/110

&ore peels you re&ove, the better

the result/

?/Mi1 the chickpeas into a paste while

they are still war&/

>/Add tahini, garlic, le&on uice, and

salt/ The Iavor can be varied

according to 2uantities of each

ingredient/ :ecorate with whole

chickpeas and olive oil before

serving/

(A%SL*7 SALA: 5TN )LD%

? S*%0DS

A popular salad that can be served with

anything/ At &y cooking school, we are

proud to have &ade the worldOs largest

Tabbouli at 4,8?$/8 pounds F3,>>4 kgG,

which got into the Duinness )ook of

%ecords/

3 T+MAT+*S

" 7*LL+5 +0+0S

? C(S F$"> DG CN+((*: (A%SL*7 L*A*S

U C( F$" DG CN+((*: .%*SN M0T

Y cup F$#> gG )LD%

$T*AS(++0S SALT

YT*AS(++0 )LACK (*((*%


24/110


U C( F=> MLG +L* +L

$/5ash the to&atoes, slice the& thinly,

and cut the& into s&all pieces/

"/.inely chop the onion/ Mi1 it in a

bowl together with the to&atoes,

chopped parsley, and &int/

3/%inse bulgur twice, press out all the

water, and add the vegetables, salt,

pepper, le&on uice, and oil/ Mi1

thoroughly/

?/Serve cold/ :ecorate with lettuce

leaves and le&on wedges/

TA%T SALA: 5TN T+AST*:

)%*A:

"-3 S*%0DS

This refreshing salad is an i&portant

dish during %a&adan, because its fresh

and healthy ingredients co&ple&ent the

dishes that are served during the fasting

&onth/

" SMALL CCM)*%S

3 T+MAT+*S

> %A:SN*S, SLC*:

+(T+0AL@ U cup F$" DG (%SLA0*

U C( F$" DG M0T L*A*S


25/110

UC( F$" DG .%*SN SA+%7

$ SMALL 7*LL+5 +0+0

3 SCALL+0S

$ %+AST*: +% .%*: L)A +% (TA )%*A:

U C( F=> MLG +L* +L

$T*AS(++0S M0C*: DA%LC

W C( F?4 MLG L*M+0 QC*

" TA)L*S(++0S SMAC

$/Cut the cucu&ber and to&atoes into

e2ual-si'ed cubes/ Add the radish

slices, but save so&e for garnish/

"/Mi1 purslane Fif you have itG, &int,

and savory with the chopped

vegetables, sliced yellow onion, and

shredded scallions/

3/)reak the bread into pieces and &i1

half of it with the vegetables/ Make a

dressing with olive oil, garlic, le&on

uice, and half of the su&ac/ :ri''le

over the salad/

?/Darnish with the re&aining bread

pieces, su&ac, and radish slices/

ST..*: D%A(* L*A*S

6 S*%0DS

Many Lebanese dishes consist of stuHed

vegetables/ So&eti&es there is &eat in


26/110

the 9lling, and at other ti&es the 9lling

is vegetarian/ 5e have replaced whole

la&b with ground la&b/ The sa&e

9lling is used for stuHed 'ucchini/ n

the photo, you see gha&&eh, a type of

sausage that is 9lled with a si&ilar rice

blend/

A)+T $W C(S F""> DG SN+%T-D%A0 %C*

A)+T $ (+0:S F6># DG D%+0: LAM)

+(T+0AL@ T5+ T+MAT+*S

A)+T " (+0:S F=## DG D%A(* L*A*S F+%

SMALL VCCN0G

(+TAT+*S

)**. )%+TN

L*M+0 QC*

$/Mi1 the rice with ground la&b/ 7ou

can also add so&e chopped

to&atoes/

"/(ut so&e 9lling in the center of each

leaf For inside the hollowed-out,

s&all 'ucchiniG and roll into a

9nger-thick dol&a/

3/(lace the dol&as For 'ucchiniG in a pot

whose botto& is covered with potato

slices/ (our broth over the dol&as

until they are covered, and s2uee'e


27/110

so&e fresh le&on uice on top/ (lace

a weight on top so that the dol&as

donOt open up, and boil over &ediu&

heat until the rice is cooked/

L*)A0*S* LAM) SASAD*

3> (*C*S

Ma2ane2 is a type of sausage that is

co&&on on the hot &e'e table/ The

taste varies according to the butcher

who has prepared the&/ Nowever, if you

feel a&bitious, you can &ake the& fro&

scratch/

$8 +0C*S F>## DG L*A0 )**.

$8 +0C*S F>## gG LAM) )%SK*T

$8 +0C*S F>## DG LAM) .AT

$ TA)L*S(++0 C00AM+0

$ TA)L*S(++0 (A(%KA

$ TA)L*S(++0 D%+0: D0D*%

" T*AS(++0S D%+0: CL+*S

$ T*AS(++0 D%+0: 0TM*D

" T*AS(++0S MANLA) F+(T+0ALG

$ TA)L*S(++0 CA7*00* (*((*%

CN+((*: .%*SN C+%A0:*% ACC+%:0D T+

TAST*

(0* 0TS ACC+%:0D T+ TAST*

A07 5NT* +% %*: 50*, +% )%A0:7


28/110

3 LAM) SASAD* CAS0DS

$/.inely grind the beef, la&b &eat, and

the la&b fat together/

"/Season with the ground spices and the

fresh coriander/ Add the pine nuts,

and &i1 well/ f you want to, you can

add a little bit of wine or brandy/

3/Thread the casing onto a sausage

stuPng horn, and 9ll with the

sausage batter until the casing is full/

?/Turn the 9lled sausages at regular

intervals so that the sausages beco&e

as long as desired/

>/Let the sausages hang and dry

overnight/ They taste even better if

you saute or grill the& the following

day/

6-8 (+%T+0S

This dish is available in diHerent

variations in several parts of the world/

t has been popular in Lebanon for a

long ti&e and is a co&&on feature on

the &e'e table, when it consists of 9sh

and shell9sh/

" $R" (+0:S F$ KDG LA%D* +CT+(S

"R> C( F=> MLG *D*TA)L* +L


29/110

$ C(S F""> DG CN+((*: 7*LL+5 +0+0

$ C(S FA)+T "># DG SLC*: CA%%+TS

$ C( F$># DG SN%*::*: L**KS

SALT

5NT* (*((*%

$/Clean the octopus by gripping the

head and grabbing the intestines as

far in as possible/ Then pull the&

out/ f the hard transparent part does

not co&e out, re&ove it separately/

Save the ink bladder/ %inse the rest

of the s2uid with cold water and dry

with paper towels/

"/Cut the octopus into pieces/

3/Neat the oil in a saucepan and add the

onion/

?/Add the octopus pieces after a few

&inutes and stir/

>/Mi1 all the ingredients together, then

add the ink diluted with water so that

the re&aining ingredients are

covered/

6/)ring to a boil, cover with a lid, and

allow to si&&er for half an hour

over &ediu& heat/ Stir occasionally

to avoid burning/


30/110

4/Take out the s2uid pieces and place

the& on a serving platter/ Strain the

sauce over the&, and serve/

S*%*S ?

This is a very easy version of pi''a, and

it is often served with anything grilled/

t is usually folded and eaten with

hands/

U C( F$## DG T+MAT+ (%**

" LA%D* L)A +% (TA )%*A:S

$ %*: +0+0

Z C( F"? DG CN+((*: .LAT-L*A. (A%SL*7

" T*AS(++0S SMAC SALT

$/Spread to&ato puree over the breads/

"/(eel and slice the red onion/ Mi1 with

parsley, su&ac, and salt, and sprinkle

the &i1ture over the bread/

3/Cut into pi''a slices/

?/Serve as an acco&pani&ent with

anything grilled/ 7ou can also bake

the pi''as brieIy in the oven/

CNCK*0 5%A(S .%+M

(AL*ST0*

S*%*S ?

Mousakhkhan is a popular dish in


31/110

(alestine, where it is served in various

shapes/ Nere, the su&ac-Iavored

chicken has been rolled in Iat bread/

$ CNCK*0 F$ L)R?># DG

" )A7 L*A*S

$ C00AM+0 STCK

$ L**K

> TA)L*S(++0S +L* +L

" C(S F3## DG TN0L7 SLC*: 7*LL+5

+0+0

3 tablespoons su&ac

" MA%K+K )%*A:S, L)A )%*A:, +% A07

+TN*% T7(* +. .LAT )%*A:

$/(lace the chicken in a large pot and

cover it with water/ Add the bay

leaves, cinna&on stick, and leek

Fthat has been cut into piecesG/ )oil

for about $ hour, or until the chicken

is cooked/ Ski& oH the skin/ Chop

chicken/

"/%e&ove the bones fro& the chicken

and place the &eat aside for now/

3/Neat " tablespoons of oil in a

saucepan and add the onion/ Allow it

to get so&e color, then add the

su&ac/ Stir well so that the onions


32/110


33/110

$ TA)L*S(++0 .0*L7 CN+((*: %*: CNL

SALT

CM0, C00AM+0, A0: SMAC

ACC+%:0D T+ TAST*

.%70D +L

A)+T " C(S F"88 DG S*SAM* S**:S

$/%inse the chickpeas and fava beans,

and soak the& in cold water for at

least $" hours/ %inse well, and allow

the& to drain/

"/Mi1 the chickpeas and fava beans in a

food processor/ Add onion, garlic,

coriander, and chili/ Mi1 a little bit

longer/ Add salt and the re&aining

spices according to your own

preference/ Allow the &i1ture to

stand and swell for " hours/

3/Neat plenty of oil in a fryer or heavy

Bbased saucepan/ Shape s&all balls

out of the falafel batter/ %oll the& in

sesa&e seeds and fry in oil until they

are golden brown/ :ip a piece of

bread in the oil to check if it is at the

correct te&perature/

?/Serve with tarator dressing Fsee recipe

belowG and fresh and pickled


34/110

vegetables, preferably in pita bread/

TA%AT+% :%*SS0D

-$ T*AS(++0 M0C*: DA%LC

SALT

$ C( F"># DG TAN0

W C( F?4 MLG 5AT*%

Y C( F$44 MLG QC* +. L*M+0 +% +%A0D*

$/Crush garlic with salt in a &ortar/

"/5hisk the tahini and slowly add water

while you beat the tahini/

3/Add the uice and stir/ Add the salt

and garlic paste into the dressing

once it is s&ooth/

L*)A0*S* ST*AK TA%TA%*

$# S*%0DS FAS A STA%T*%G

An i&portant ele&ent a&ong LebanonOs

cold &e'e dishes/ There are &any

diHerent recipes for this dish, and they

all use various herbs/ Traditionally the

&eat is &ashed by hand[ here we have

chosen to use ground beef/ (referably,

re2uest to have the &eat ground twice/

$8 +0C*S F>## DG LAM) +% *AL


35/110

= +0C*S F"># DG C%SN*: 5N*AT SALT

$ T*AS(++0 C00AM+0

CN+((*: .%*SN M0T L*A*S ACC+%:0D

T+ TAST*

CN+((*: .%*SN )ASL L*A*S ACC+%:0D

T+ TAST*

$ SMALL 7*LL+5 +0+0, D%AT*:

(**L +. $ L*M+0

+L* +L

$/Mi1 ground &eat with crushed wheat/

Mi1 in a blender or a &ortar/

"/Add spices, herbs, onion, and le&on

'est, and work together into an even

and s&ooth batter/

3/(lace the ground &eat on a platter,

shape it, and cut patterns on the

surface with a sharp knife/ Darnish

with e1tra &int leaves and onion

wedges/ :ri''le with olive oil/

K))*N (* 5TN .LL0D

8-$# (+%T+0S

n this recipe, both the pie shell and the

9lling contain kibbeh ground &eat/ The

original recipe contains goat &eat/ 5e

have replaced it with ground la&b/

(* SN*LL


36/110

A)+T 3W C(S F?># DG .0* )LD%

A)+T " (+0:S F=## DG D%+0: LAM)

$ D%AT*: 7*LL+5 +0+0

SALT A0: (*((*%

.LL0D

$\ C(S F3## DG )TT*%

A)+T $ C( F$># DG CN+((*: +0+0

A)+T $" +0C*S F3># DG D%+0: LAM),

(%*.*%A)L7 C+A%S*L7

D%+0:

TA)L*S(++0 0TM*D

TA)L*S(++0 CA%:AM+M

$ (*C* +. MASTC F+(T+0ALG

W C( F"4 DG (0* 0TS

$/)egin with the pie shell@ %inse and

soak the bulgur grains for $#

&inutes/ :rain and &i1 with ground

la&b and onions/ Mi1 well[ the

batter should be as s&ooth as

possible/ Season with salt and

pepper/

"/Make the 9lling@ Melt the butter in a

saucepan and fry the onion without

darkening it/ Add the &inced la&b

and spices/

3/.ry the ground &eat with onions until


37/110

it is thoroughly cooked/ Add pine

nuts and stir fry the& until they turn

golden brown/

?/Drease a round baking pan/

>/Cover the botto& of the &old with

half of the batter for the shell and

spread the 9lling on top/

6/Cover with the re&aining batter and

cut a pattern on the surface with a

sharp knife/ (lace little pieces of

butter on top/

4/)ake at 3>#. F$4>CG until the

surface has a beautiful color/

8/Allow to cool slightly and cut into

dia&ond shapes before serving/

L*)A0*S* .SN (*

6-8 (+%T+0S

Kibbeh co&es in all shapes and for&s/

Made with 9sh, it is one of LebanonOs

&ost fa&ous coastal dishes/

3 C(S F?"# DG .0* )LD%

A)+T " (+0:S F=## DG 5NT* .SN .LL*T,

M0C*:

W C( F6 DG CN+((*: (A%SL*7 L*A*S

W C( F6 DG C+%A0:*% L*A*S


38/110

W C( F3# DG 7*LL+5 +0+0, .0*L7

CN+((*:

(**L +. $ L*M+0

SALT

U C( F=> MLG +L* +L

3 C(S F?># DG SLC*: 7*LL+5 +0+0S

$ TA)L*S(++0 T%M*%C

A)+T $ C( F$3> DG (0* 0TS

)TT*%

$/%inse the bulgur grains and drain

the&/ se your pal&s to s2uee'e out

all the li2uid/

"/Co&bine bulgur, &inced 9sh, parsley,

coriander, 9nely chopped onions,

grated le&on peel, and salt/ Set aside

for now/

3/Neat the oil in a frying pan, and fry

the sliced onion until it beco&es

translucent/

?/Add the tur&eric and stir well/

>/Add the pine nuts, and stir until they

are &i1ed with the onions without

burning the&/

6/Cover the botto& of a pie dish, about

$" inches F3# c&G in dia&eter, with

the onion blend/


39/110

4/(inch oH s&all pieces of &inced 9sh,

and Iatten the& between your

pal&s/ Layer the& on top of the

onion blend/ Continue until the

entire surface is covered/

8/Cut a decorative pattern with a sharp

knife/ Add a bit of butter, and place

in the oven at 3>#. F$4>CG/

=/The kibbeh is done when the surface is

golden brown/ Cut into triangles and

serve/

7ou can also cover the botto& ofthe pie with a layer of &inced 9sh, then add a layer

of the onion

blend, and 9nish oH with a layer of &inced 9sh to get a pie like in the picture/

S*%*S ?

This kibbeh recipe co&es fro& Mosul, a

city in ra2/

.LL0D

$8 +0C*S F>## DG D%+0: LAM) +L* +L

" TA)L*S(++0S 5AT*%

" LA%D* 7*LL+5 +0+0S

U C( F?3 DG CN+((*: ALM+0:S

UC( F>8 DG %AS0S

SALT

)LACK (*((*%

(* SN*LL

" C(S F"8# DG C+A%S* )LD%


40/110

A)+T $ C( F$?# DG .0* )LD% 5N*AT,

+% S*M+L0A

8Z +0C*S F"># DG .0*L7 D%+0: )**.

$/)egin by &aking the 9lling@ .ry the

ground la&b in oil/ Add water and

the 9nely chopped onions/ Saute

until the onions turn translucent/ Add

the al&onds, raisins, salt, and

pepper/ Set aside and allow to cool/

"/Make the pie shell@ %inse the bulgur

grains and s2uee'e out the li2uid/

Mi1 the two kinds of bulgur with the

ground beef/ Add a little bit of water

if it gets too dry/ 5ork into a dough

and shape into two balls/ %oll out the

dough to for& two circles on

parch&ent paper/ Spread the 9lling

on top of one of the circles, place the

other on top, and pinch at the edges/

3/Dently place the kibbeh in a large pot

with si&&ering water for > to $#

&inutes/ :rain before serving/

%C* )ALLS 5TN D%+0:

M*AT .LL0D


41/110

A)+T "# (*C*S

StuHed rice balls co&e in &any

diHerent variations/ 7ou can also boil

potatoes or lentils with rice or &i1 the

egg directly into the rice/

" C(S F38# DG %+0:-D%A0 %C*

A)+T ?5 C(S F$ LT*%G 5AT*%

$ TA)L*S(++0 T%M*%C

$8 +0C*S F>## DG D%+0: LAM)

A T+TAL +. U C( F?3 DG )LA0CN*:

ALM+0:S F+% (0* 0TSG A0: %AS0S,

M]*:

$ SMALL C*L*%7 SALT A0: (*((*%

+(T+0AL@ C00AM+0 A0: 0TM*D

$ *DD

.%70D +L

$/%inse the rice and cook it gently in

water with tur&eric/

"/(our out any e1cess li2uid/

3/(lace the rice in a bowl and work it

with your hands until it beco&es like

a dough/

?/Mi1 the ground la&b with the

chopped al&onds For whole pine

nutsG, raisins, and chopped celery/

Season with salt and pepper, and


42/110

possibly cinna&on and nut&eg/

>/Moisten your hands with water and

shape balls out of the rice/ Make a

hole at one end with a 9nger and 9ll

it with a little bit of the ground &eat

blend/ Seal the hole and shape into

an oval ball with two pointed ends/

6/)rush with beaten egg, and fry a few

at a ti&e in the oil until they turn

beautifully golden brown/

S*%*S ?

(ine nuts often appear in Lebanese

cuisine/ Nere they end up in a

vegetarian version of kibbeh/

3 C(S F?"# DG .0* )LD%

" C(S F>?# DG +L* +L

$ C(S F$>3 DG D%ANAM .L+%

SALT A0: (*((*%

6 TA)L*S(++0S :%*: M0T

$ C(S F""> DG D%AT*: 7*LL+5 +0+0

" C(S F?43 DG 5AT*%

3Z C(S F>4# DG SLC*: 7*LL+5 +0+0S

$ cups F"## gG pine nuts

*D*TA)L* +L .+% .%70D

$/)egin by &aking the kibbeh batter/

Mi1 the bulgur with $ cup of the


43/110

olive oil, then add the Iour, salt,

pepper, &int, grated onion, and

water/ Mi1 well/

"/Neat the re&aining oil in a saucepan/

.ry the sliced onions until they turn

soft and translucent/

3/%e&ove the onion fro& the pan and

allow it to drain on paper towels/ .ry

the pine nuts golden brown in the

sa&e oil/ %e&ove and drain on paper

towels/ Mi1 the onion with the nuts/

?/Shape the kibbeh batter into round

balls and &ake a hole in the &iddle

of each ball/ .ill the holes with the

onion and pine nut blend, and seal

the hole/ .ry a few balls at a ti&e in

the hot oil until they turn golden

brown/

>/Serve the balls war& or at roo&

te&perature/

L*)A0*S* %A+L 5TN

C+%A0:*% A0: 7+D%T

SAC*

6 S*%0DS

Shish )arak is LebanonOs answer to


44/110

ravioli/ t is often served with yogurt

and plenty of coriander/

"C(S F?43 MLG .L+%

U C( F=> MLG 5AT*%

6 TA)L*S(++0S *D*TA)L* +L

>/3 +0C*S F$># DG .0*L7 D%+0: LAM)

SALT

3 TA)L*S(++0S SLC*: +0+0

" TA)L*S(++0S M0C*: DA%LC

A)+T $ C( F"## DG C++K*: CNCK(*AS

F+% CA00*:G

$#/6 +0C*S F3## DG LAM) M*AT 0 SMALL

C)*S

A)+T " C(S F6# DG CN+((*: C+%A0:*%

L*A*S

$ C( F"34 MLG )**. ST+CK

A)+T ?^ C(S F$ LG (LA0 7+D%T

U C( F>$ DG C+%0STA%CN

3 TA)L*S(++0S 5N+L* (0* 0TS

$" N+LL+5 K))*N, S** K))*N

MKA)KA)*N +0 (AD* 3?

$/Mi1 Iour with water and a tablespoon

of oil/ 5ork together into a dough/

%oll out the dough and cut out

circles, about " inches F> c&G in

dia&eter/ (lace a little bit of ground


45/110

la&b and salt on each circle and

pinch into s&all bundles, so-called

shish barak/

"/(ut the& on a greased baking sheet

and bake in the oven at ?##.

F"##CG until they are golden brown/

3/Neat 3 tablespoons of oil in a

saucepan over &ediu& heat/ .ry the

onion until it has beco&e translucent

and soft/ Add half of the garlic/

?/Add the drained chickpeas and the

diced la&b a few &inutes later/

Cover with a lid and si&&er/

>/(our half the coriander along with the

broth after $# &inutes/ %e&ove the

lid and continue to si&&er/

6/5hen about a 2uarter of the broth has

evaporated, add the yogurt and stir/

4/Mi1 the cornstarch in $ cup of cold

water and pour a little bit at a ti&e

into the yogurt blend while stirring,

until the sauce is &oderately thick/

Season with salt/

8/Neat " tablespoons of oil and fry the

other half of the coriander leaves

with the rest of the garlic and pine


46/110

nuts/

=/Serve the shish barak bundles with

yogurt sauce, rice, and kibbeh Fi/e/,

kibbeh &kabkabehG/ Darnish with

the coriander blend/ 7ou can also

place the bundles in the sauce/

%+AST*: D%**0 5N*AT 5TN

CNCK*0

S*%*S ?

.reekeh is roasted green wheat that

looks sort of like green rice/ 7ou can

replace it with bulgur, brown rice, or

wheat berries/

$ 5N+L* CNCK*0

?^ C(S F$ LG CNCK*0 ST+CK

" )A7 L*A*S

" (*C*S +. MASTC F%*S0, CA0 )*

+MTT*:G

" TA)L*S(++0S )TT*%

? C(S F$ LG .%**K*N F%+AST*: D%**0

5N*ATG, +%

5N*AT )*%%*S, )%+50 %C*, +%

)LD%

D%+0: CA%:AM+M

C00AM+0 CM0


47/110

)LACK (*((*%

3 TA)L*S(++0S (0* 0TS

3 TA)L*S(++0S )LA0CN*: A0: (**L*:

ALM+0:S

3 TA)L*S(++0S (STACN+S

$/Let the chicken si&&er in the chicken

broth, bay leaves, and &astic until

co&pletely cooked/ t takes about $

hour/ Then place the chicken on a

baking tray and place it in the oven

under the grill heater until it gets a

nice color/ Save the broth/

"/Melt the butter in a saucepan over

&ediu& heat/ Add the rinsed and

drained wheat/

3/Add spices according to taste and stir

for a few &inutes/

?/(our the broth over the wheat until it

is co&pletely covered/

>/)ring the broth to a boil, cover with a

lid, and reduce the heat/ Si&&er

until the wheat has softened but is

still uicy/

)**. (ATT*S 5TN (0* 0TS

6 S*%0DS


48/110

This is one of &y favorite dishes fro& the region of

Aley, probably because used to spend &y

su&&ers there as a child/ t contains a lot of pine

nuts, but also &ountain to&atoes, which are very

co&&on in this region/

> TA)L*S(++0S )TT*%

3 C(S F?## DG (0* 0TS

$ (+0: F?># DG D%+0: LAM) +% D%+0:

)**.

3ZC(S F$$> DG CN+((*: .LAT-L*A.

(A%SL*7

" 7*LL+5 +0+0S, .0*L7 CN+((*: SALT

A0: (*((*%

? C(S F6## DG SLC*: +0+0

3 C(S F>## DG .%**K*N F%+AST*: D%**0

5N*AT, CA0 )* %*(LAC*: 5TN 5N*AT

)*%%*SG, +% 6 (+TAT+*S

CM0 A0: CA%:AM+M SALT

A)+T $ C(S F?## DG C%SN*:

T+MAT+*S F+% ? LA%D*, .%*SN A0: (**L*:

T+MAT+*SG

$ TA)L*S(++0 T+MAT+ (%**

A)+T " C(S F?43 MLG 5AT*%

$/Neat the butter in a skillet, and saute

the pine nuts until they get a little bit

of color/ :rain and set aside/


49/110

"/Mi1 ground beef, parsley, and onions

with salt and pepper/ Chop or &i1

everything one &ore ti&e and &i1

again/ Shape into s&all patties and

9ll the& with pine nuts/ Saute in the

butter and set aside/

3/Neat up half of the used butter and

pour it over the onions in a saucepan

along with the freekeh, or peeled and

sliced potatoes, cu&in, carda&o&,

and salt/

?/Add the to&atoes/

>/:ilute the to&ato paste with water and

pour it into the skillet/

6/)ring to a boil and add the beef

patties/ Cook until the freekeh or

potatoes are soft/ f necessary, add

&ore diluted to&atopaste/

6 S*%0DS

)eirut is often referred to as (aris

ofthe Middle *ast, and so&eti&es the

food there is very si&ilar to .rench

cuisine/ This is an Arabic variation of a

classic .rench &eat stew/

A)+T > C(S F=## DG D%**0 )*A0S, SCN

AS ST%0D )*A0S


50/110

$ TA)L*S(++0 )TT*%

$Z cups F"4# gG 9nely chopped yellow onion

A)+T $" +0C*S F3># DG ST*5*: (*C*S +.

)**., SCN AS (%M* %)

3 :C*: T+MAT+*S

" C(S F?43 MLG 5AT*%

$ T*AS(++0 T+MAT+ (%**

SALT

$/Clean the beans, re&ove the string,

rinse, and set aside/

"/Neat the butter in a pan and saute the

chopped onion and stewed pieces/

3/Add the beans once the &eat is

browned/ Stir for a few &inutes, then

add the to&atoes/ (ut the lid on and

si&&er for a few &inutes/

?/%e&ove the lid and add the water,

to&ato puree, and salt/ )oil slowly

over &ediu& heat until the &eat is

cooked/

>/Serve war& with rice or noodles/

%+7AL CNCK*0 :SN .%+M

TN* S+TN +. L*)A0+0

6 S*%0DS

Molokhiya is a leaf plant of the &allow


51/110


52/110

chicken/

?/Make the dressing/ Serve alongside

the chicken together with the rice/

MA%0AT*: CNCK*0 SK*5*%S

?-6 (+%T+0S

This dish is one of the best dishes fro&

the +tto&an *&pire/ The secret behind

the uicy chicken is the &arinade/ t is

the &other of all &arinades/

U C( F># DG M0C*: DA%LC

" TA)L*S(++0S MSTA%:


3 C(S F4$# MLG +L* +L +% *D*TA)L*

+L

$ TA)L*S(++0 T+MAT+ (%**

U C( F$" DG .%*SN TN7M*

$ 5N+L* CNCK*0

$/Mi1 the garlic, &ustard, and le&on

uice/ Then add the oil, little by

little, until you get a crea&y

dressing/

"/Add the to&ato puree and thy&e/

3/%e&ove the skin and bones fro& the

chicken and cut it into pieces/ Soak

the poultry in the &arinade,

preferably over-night/


53/110

?/Thread the chicken pieces on wooden

or &etal skewers/ 7ou can also

thread pieces of pepper and whole

&ushroo&s in between the chicken

pieces/

>/)arbe2ue or grill, or cook in the oven/

Serve with a good aioli, lettuce, and

potatoes/

M0C*: M*AT SK*5*%S

?-6 (+%T+0S

5e &ake sure to use as high a

te&perature as possible when grilling

&eat to give it a nice, grilled surface so

that it retains its natural uices inside/

Me'e dishes are usually followed by

skewers with various kinds of grilled

&eats, such as kofta B ground &eat/

This is usually served with pita pi''a/

$8 +0C*S F>## DG LAM) +% )**.

A)+T ? C(S F$ LG CN+((*: (A%SL*7

" +0+0S, .0*L7 CN+((*:

SALT A0: (*((*%

$/Mi1 ground beef, parsley, onions, salt,

and pepper/ Chop or &i1 everything

one &ore ti&e, and &i1 again/

"/Shape the &inced &i1ture into an


54/110

oblong roll and pinch it around the

skewer/ Drill over high heat until the

&eat is cooked through/

3/Alternate placing pieces of la&b and

chicken on the skewer Fsuch as shish

taouk on the previous pageG/

?/Serve with pita pi''a/

6-8 (+%T+0S

This is one of LebanonOs national

dishes/ :uring festive occasions, an

entire la&b is cooked the sa&e way, but

that can be diPcult to do at ho&e/

LAM) SNA0K 5TN )+0*, A)+T "/"

(+0:S F$ KgG

6 TA)L*S(++0S *D*TA)L* +L

A)+T $# cups F" lG +. 5AT*%

" CA%%+TS, CT 0T+ (*C*S

" STALKS C*L*%7, CT 0T+ (*C*S

$ L**K, CT 0T+ (*C*S

> 5N+L* CL+*S

$ 5N+L* +0+0

3 TA)L*S(++0S .0*L7 CN+((*: 7*LL+5

+0+0


$? +0C*S F?## DG .0*L7 D%+0: )**.

3Z C(S F4## DG L+0D-D%A0 %C*, %0S*:


55/110

A0: :%A0*:

SALT

A (0CN *ACN +. D%+0: CA%:AM+M,

0TM*D, C00AM+0, A0: CM0

" TA)L*S(++0S )LA0CN*:, (**L*:

ALM+0:S

3 TA)L*S(++0S (0* 0TS 3 TA)L*S(++0S

)TT*%

3 TA)L*S(++0S .L+% 3 TA)L*S(++0S

(STACN+S

$/%ub the la&b shanks with half of the

oil, and roast in the oven at ?##.

F"##CG, until they have a nice color/

"/)oil the &eat in the water in a large

pot once it has gotten a nice color on

all sides/ +ccasionally, ski& the

surface/ Add the carrots, celery, and

leek/ Stick whole cloves into a

whole, peeled onion, and put it in the

pot/ Si&&er until the la&b is tender,

$ to " hours/ Save the broth/

3/Neat the re&aining oil in another pan/

Add the onion and garlic/ (our into

the ground &eat once the onion is

golden brown/

?/Lightly brown the &eat, then add the


56/110

rice and stir for > &inutes/ Add the

spices/

>/(our the la&b broth into the pot so

that it covers the rice and a little bit

&ore/ .or added color, you can add

so&e browned onions Fsee the recipe

for siyyadiyyehG/

6/)ring to a boil, cover with a lid, and

si&&er over low heat, or in the oven

at 3>#. F$4>CG until the rice is

cooked/

4/Cut the al&onds in half lengthwise

and fry the& together with pine nuts,

until golden brown/

8/Dive it a thick consistency by &elting

the butter and stirring in the Iour/

Add a little bit of the re&aining

broth, little by little, while stirring

continuously, until the sauce has a

nice consistency/ Add salt and

pepper/

=/(lace the rice on a platter/ Add the

legs of la&b shank on top, whole or

cut into slices/ Darnish with

al&onds, pine nuts, and pistachios/

Serve with a salad and the sauce on


57/110

the side/

%AE LAM) ST*5 5TN

A(%C+TS

?-6 (+%T+0S

Apricots are plentiful in ra2, so

naturally they are featured often in ra2i

cuisine/ Dhee is a type of clari9ed

butter that can withstand very high

te&peratures and lasts for a long ti&e/

Therefore, it is co&&on in war& Arab

countries/

$4/> +0C*S F>## DG )+0*L*SS LAM), SCN

AS )%*AST +. LAM)

" TA)L*S(++0S DN** F7+ CA0 %*(LAC* T

5TN )TT*% +% +LG

$ C( F$$= DG :%*: A(%C+TS

U C( F8# DG SDA%

U C( F?3 DG )LA0CN*: ALM+0:S

U C( F>8 DG %AS0S, (%*.*%A)L7 7*LL+5

$/Cut the &eat into cubes and fry it with

the ghee in a pan until it has a nice

brown color on all sides/

"/5ash the apricots and add the& into

the pot/ .ry for a few &inutes, while

continuously stirring/ Then add


58/110

enough water to cover the &eat/

Cover with a lid, and si&&er until

the &eat is tender/

3/Add the sugar/

?/%oast the al&onds in a dry frying pan

until they have a nice color and add

in raisins/ Stir and pour the &i1ture

into the stew/

>/Si&&er until the &eat is very tender/

Serve with rice/

6 S*%0DS

This 0orth African dish is very popular

in *urope and the nited States/ The

Arab world has added so&e of their own

ingredients and Iavors/

3 TA)L*S(++0S +L* +L

$ 7*LL+5 +0+0, CT 0T+ 5*:D*S

" T*AS(++0S D%AT*: DA%LC

" C(S FA)+T "4# DG VCCN0, CT 0T+

C)*S +% CN0KS

" C(S FA)+T "4# DG *DD(LA0T, CT 0T+

C)*S +% CN0KS

$ C( D%**0 )*LL (*((*% FA)+T $3# DG,

CT 0T+ C)*S +%

CN0KS

"-3 CNCK*0 )%*ASTS +% $ 5N+L*


59/110

CNCK*0, CT ( 0T+ (*C*S

SALT

3 TA)L*S(++0S T+MAT+ (AST*

6\ C( F$ LG )**. )%+TN

A)+T $ C( FA)+T "## DG C++K*:

CNCK(*AS

"-3 TA)L*S(++0S CM0 >Y C(S F$ KDG

C+SC+S 5AT*%

3 TA)L*S(++0S )TT*%

N+T SAC*, LK* TA)ASC+

$/Neat two tablespoons of oil in a large

pot/ .irst, add the onion, and after a

few &inutes add the garlic/

"/Add the re&aining vegetables a few

&inutes later/ .ry while stirring,

until they begin to change color/

3/Cut the chicken into pieces, lightly

salt it, and fry in batches until it gets

a nice color/ %educe to low heat,

cover with a lid, and si&&er for $#

&inutes/ Stir occasionally/

?/Mi1 the to&ato paste in the beef broth

and pour into the pan/ Add chickpeas

and cu&in/

>/Si&&er on low heat for 3# &inutes/

6/Meanwhile, put the couscous in a


60/110

large heat-resistant bowl/ Add a

tablespoon of oil and stir/ (our

boiling hot water over the couscous

until it is covered and a few

additional inches/ Cover with a lid

and set aside/

4/5hen the couscous has absorbed the

li2uid and swelled, add the butter

and stir until it has dissolved/

8/Serve the couscous with the chicken

and vegetables, together with a bottle

of hot sauce on the side/ 7ou can

also serve &ergue' Fla&b sausageG

and la&b chops with this couscous

Fas shown in the photoG if you want a

real feast/

)*%T ST7L*

?-6 (+%T+0S

$ C( F$># DG SLC*: 7*LL+5 +0+0S

$ C( F"34 MLG +L* +L

> D%**0 (*((*%S, SN%*::*: 3 T+MAT+*S

" D%**0 CNLS, .0*L7 SN%*::*: "

TA)L*S(++0S T+MAT+ (AST*

3-?^ C(S F4$#-$,### MLG +. 5AT*% +% .SN

)%+TN


61/110

$/ .ry the onion in oil until it is soft and

translucent/

"/ Add the green peppers and stir/ 7ou

can also use red or yellow peppers/

3/ Cut a cross in the to&atoes, scald

the& for $ &inute, pull away the

peel, dice the Iesh, and pour it into

the vegetable &i1ture/

?/ Add the chili and to&ato paste, and

stir for a few &inutes/ Then cover

with water or 9sh broth/ Si&&er

until the vegetables are tender/

>/ Serve the sauce with grilled 9sh/

T%(+L ST7L*

?-6 (+%T+0S

U C( F=> MLG +L* +L

" TA)L*S(++0S M0C*: DA%LC

$ C( F3# DG CN+((*: .%*SN C+%A0:*%

$ C( F"># DG TAN0


U C( F=> MLG C+L: 5AT*%

$/Neat the oil and garlic in a saucepan/

"/Add the chopped coriander when

everything is hot/

3/5hisk the tahini with the le&on uice

and cold water/ 7ou can also use


62/110

orange uice or 9sh broth/

?/(our the &i1ture into the saucepan/

%e&ove the pan fro& the heat when

the sauce begins to divide itself/

(our it over the 9sh/

>/7ou can also pour the sauce over raw

9sh 9llets and bake the& in the

oven/

8 S*%0DS

This chicken dish is absolutely

delectable with a refreshing sour Iavor/

The original recipe contained twice the

a&ount of garlic, but we reduced the

a&ount a little bit/ Adust it according

to your own preference/

?-6 CL+*S +. DA%LC, D%AT*:

" C(S F>=3 MLG +L* +L

$ C( F"34 MLG L*M+0 QC*

3 LA%D* L)A +% (TA )%*A:S )TT*% .+%

TN* :SN

SALT

" 5N+L* CNCK*0S, *ACN CT 0T+ 8

(*C*S

ALM+ST " C(S FA)+T 3## DG SLC*:

7*LL+5 +0+0S

? C(S F$"> DG CN+((*: C+%A0:*% L*A*S


63/110

3 TA)L*S(++0S 5AL0TS

3 TA)L*S(++0S SMAC

$/5hisk together garlic, olive oil, and

le&on uice for a &arinade/

"/Cut half of the pita breads into pieces,

and use the& to cover the botto& of

a greased ovenproof dish/

3/Salt the chicken pieces and spread

the& and the onions on top of the

bread layer/

?/Mi1 coriander, walnuts, and su&ac

with the &arinade and pour it over

the chicken/

>/Cover the chicken with the re&aining

bread, and bake at ?>#. F"">CG,

until the chicken is cooked, about ?#

&inutes/ f the bread gets too &uch

color, you can cover the dish with

alu&inu& foil/

6/Serve war&/

*D*TA%A0 :SN .%+M *D7(T

$#-$> (+%T+0S

This is a very co&&on dish in *gypt

that is both satisfying and easy to

prepare/ n the past, this was the


64/110

poor&anOs dish,but today you can 9nd

kushari everywhere/

$ C(S F3>> MLG +L* +L

>^ C(S F"## DG MACA%+0, +% +TN*%

SMALL (ASTA

" C(S F?4> DG %C*

3Z C(S FA)+T 46# DG C++K*:

CNCK(*AS, +% L*0TLS

F(LS LT*%S +. C++K0D 5AT*% +%

*D*TA)L* ST+CKG

$ N*A(0D TA)L*S(++0 CM0

$ N*A(0D TA)L*S(++0 CA%A5A7

$ N*A(0D TA)L*S(++0 D%+0:

C+%A0:*%

6 )LA0CN*: A0: (**L*: T+MAT+*S, +% $

CA0 +. 5N+L*

T+MAT+*S

U C( F$## DG T+MAT+ (AST*

$ C(S F""> DG SLC*: 7*LL+5 +0+0S

U C( FA)+T 4> DG CN+((*: DA%LC

$/Neat half of the olive oil and add the

pasta/

"/Stir until the pasta beco&es white,

then add the rinsed and drained rice/

Mi1 well and cook for a &inute/

3/Add the chickpeas or lentils, spices,


65/110

and to&atoes/ Mi1 the water fro&

the chickpeas or lentils For vegetable

stockG with to&ato paste and pour

into the riceRnoodle &i1/ Si&&er

over &ediu& heat/

?/Meanwhile, heat the re&aining olive

oil, and fry the onion and garlic until

the onions beco&e pale golden and

shiny/

>/%e&ove the onion and place it in a

saucepan with the re&aining

ingredients/

6/Si&&er until the pasta and rice are

cooked/ Serve i&&ediately/ Darnish

with &int leaves and so&e fresh

vegetables/

)AK*: .SN 5TN S(C7 %C*

6-8 (+%T+0S

A specialty coastal cities such as Tripoli, )yblos, Sidon, and Tyre/ The na&e &ay

derive fro& Sidon,

but personally think that this dish has its roots in )eirut/

>-6 (+0:S F"-3 KDG 5N+L* 5NT* .SN SCN AS S*A )ASS, C+:, +%

5ALL*7*

A07 CA%%+TS, +0+0S, A0: L**KS .+% TN* )%+TN

SALT

6 C(S F=## DG SLC*: 7*LL+5 +0+0S

3Z C(S F=## MLG *D*TA)L* +L


66/110

$ C( F$3> DG (0* 0TS

$ C( F$?# DG )LA0CN*: A0: (**L*: ALM+0:S

> TA)L*S(++0S )TT*%

3 C(S F>>> DG L+0D-D%A0 %C*

$ TA)L*S(++0 CM0

$ TA)L*S(++0 C00AM+0

$ TA)L*S(++0 CA%A5A7

$ T*AS(++0 D%+0: C+%A0:*%

3 TA)L*S(++0S .L+%

" L*M+0S

$/Clean and 9llet the 9sh/ Set the 9llets aside/

"/(lace the 9sh bones and heads in a saucepan with cold water and bring to a boil/

3/Si&&er for $ hour and ski& the surface a few ti&es/ 7ou can also add pieces of

carrots, onions, and

leek to add Iavor to the broth/

?/Strain the broth, add salt, and set aside/

>/(lace the 9sh 9llets in an ovenproof dish and cover with " cups of the 9sh broth/

)ake at 3>#.

F$4>CG until the 9sh is cooked, about $> to "# &inutes/ Cover and set aside/

6/.ry the sliced onion in about Z cup of oil, while stirring continuously, until it is

golden brown/ Lift

out a third of the onion/ Continue to fry the rest until it gets a dark brown color/

:rain the onion

and save the oil/ Add the dark brown onion to the broth and cook for a few &inutes/

4/.ry the pine nuts and al&onds Fsave so&e for garnishG golden brown in the sa&e

oil that the onions

were fried in/ Add two tablespoons of butter and the re&aining oil/

8/Add the rice when the butter has &elted and the oil is hot/ Stir, and ensure that all

the grains are


67/110

shiny fro& the fat/

=/Add the spices while stirring/

$#/Strain the broth to get rid of the browned onion/ t is only used to give the broth

so&e color/

$$/(our enough broth over the rice to cover it/ Cover with a lid and cook on low

heat, or in the oven at

3>#. F$4>CG/

$"/Melt the re&aining butter/ Add Iour and stir until it beco&es brown Fen rou1G/

(our the rest of the

stock into the butter and stir until the Iour is co&pletely dissolved/ Add U cup of

le&on uice/

$3/(lace the cooked rice on a serving plate/ (lace the 9sh 9llets on top/ Darnish with

pine nuts,

al&onds, the golden brown onions, and le&on wedges/ Serve with sauce on the

side, and if you want, a

little bit of toasted liba bread/

$#-$> (+%T+0S

A relatively new dish in Lebanon, which

is now served during Christ&as and

0ew 7ear/ 5hen cooked it on T, it

beca&e a huge success/

" TA)L*S(++0S .0*L7 CN+((*: 7*LL+5

+0+0

? TA)L*S(++0S M0C*: DA%LC

? TA)L*S(++0S )TT*%

8 +0C*S F""> DG D%+0: )**.


68/110

6 C(S F$/$ KDG L+0D-D%A0 %C*

SALT, (*((*%, CM0, CA%:AM+M, 0TM*D,

A0:

F+(T+0ALG MASTC

$ T%K*7, A)+T = (+0:S F? KgG

$# C(S F" LG CNCK*0 )%+TN

A)+T $ C(S F""> DG CN*ST0TS

0T*ST0*S .%+M TN* T%K*7

SALT

3 TA)L*S(++0S %+AST*: (0* 0TS

3 TA)L*S(++0S %+AST*:, )LA0CN*:, A0:

(**L*: ALM+0:S

3 TA)L*S(++0S (STACN+S

$/.ry the onions and half of the garlic in

a saucepan with " tablespoons of

butter/ Add the ground &eat and

brown it/

"/%inse the rice and allow it to drain

thoroughly and pour it into the

ground &eat, together with the

spices/ Mi1 well/

3/Saut_ for about > &inutes, then use

about " cups of the rice &i1ture to

9ll the turkey/ Make sure the bird is

properly thawed if it has been fro'en/

?/(lace the stuHed turkey in a greased


69/110

roasting pan and roast in the oven at

3>#. F$4>CG/ )aste the turkey a

few ti&es with the gravy and a little

bit of chicken broth/ Cover with foil

when it is nicely browned, and let it

stand until clear, about $ to 3 hours

depending on the si'e/ The internal

te&perature should be around $4>.

F8#CG/

>/Cover the rest of the rice &i1ture with

the re&aining chicken broth/ )ring

to a boil, cover with a lid, and place

in the oven until the rice is cooked/

6/Cut a cross in the botto& of each

chestnut, and roast the& in the oven

at ?>#. F"">CG for "> &inutes/

4/Mi1 the turkey intestines with the

re&aining garlic/ Melt " tablespoons

of butter over low heat and add the

intestinal &i1ture/ .ry for a few

&inutes and add a bit of gravy fro&

the turkey/ Add salt to the sauce/

8/Spread the rice &i1ture on a large

serving dish/ (lace the turkey on top/

Darnish with pine nuts, al&onds,

pistachios, and chestnuts/ 7ou can


70/110

also serve the turkey with s&all,

ovenbaked potatoes instead of rice,

as pictured/

L*D +. LAM) .%+M Q+%:A0

> (+%T+0S

This is the unoPcial national dish of

Qordan/ Qa&eed is a kind of dried yogurt

that &ay be purchased and dissolved in

water/

$ LAM) SNA0K, S(LT 0T+ SMALL*% (*C*S

$# CA%:AM+M (+:S

$# 5N+L* CL+*S

$# )A7 L*A*S 5NT* (*((*%

$ (*C* +. QAM**:, CA0 )* %*(LAC*: 5TN

A((%+]MAT*L7

? C(S F$ LG D%**K 7+D%T

A)+T > C(S F$ KDG %C*

SALT

Y C( F$44 MLG DN**, +% *D*TA)L* +L

5AT*%

#/#" +0C* FY DG SA..%+0

$ L)A )%*A: +% LA%D* (TA )%*A:

.%*SNL7 D%+0: )LACK (*((*%

$YC(S %+AST*: ALM+0:S F"># DG

A)+T C(S F"># DG %+AST*: (0* 0TS +%

%A5 (STACN+S


71/110

$/%inse the &eat, put it in a large pot,

and cover with water/ Ski& the

surface at regular intervals when the

water has boiled/ Continue ski&&ing

until the li2uid beco&es clear/ Add

half of the carda&o&, cloves, bay

leaves, and so&e white pepper/

Si&&er over &ediu& heat until the

&eat is al&ost cooked/ %e&ove the

pot fro& the heat, strain, and save

the broth/

"/f you get a hold of a&eed@ break it

into pieces and soak in war& water

overnight/ %un in the blender the

ne1t day, strain, and bring to a boil/

Add the la&b and the broth/ Si&&er

over low heat until the &eat is

tender/

f you are using Dreek yogurt@ bring

to a boil while stirring continuously/

Add the la&b and the broth and

continue as above/

3/Meanwhile, soak the rice in war&

water for $# &inutes/

:rain/ )oil in a saucepan with a little

bit of salt, fat, and enough water to


72/110

cover the rice/ Add the re&aining

carda&o&, bay leaves, cloves, and

saHron/ )oil over high heat for >

&inutes, until the rice has absorbed

all the li2uid/ Lower the heat and

continue to cook until the rice is

ready/

?/Cover a large platter with liba bread

or pita bread/ Sprinkle with a little

bit of yogurt broth/ Spread rice and

la&b on top/ Turn the pepper &ill a

few ti&es over the dish/ :ecorate

with nuts and &aybe a chili/ Serve

the yogurt broth in a bowl on the

side/

LAM) :SN .%+M TN* 0T*:

A%A) *M%AT*S

6-8 (+%T+0S

egetables are not very co&&on in the

nited Arab *&irates/ So instead, they

often use spices such as cloves,

carda&o&, and saHron to add Iavor to

the cuisine/

"^ (+0:S F$ KDG LAM) M*AT, 5TN )+0*

A )0:L* +. .%*SN N*%)S $ 5N+L* +0+0,

(**L*:


73/110

$ TA)L*S(++0 5N+L* CL+*S

" C(S F?43 MLG DN**, +L, +% )TT*%

3 C(S F?># DG .0*L7 CN+((*: 7*LL+5

+0+0

Z C( F$6# DG CNCK(*AS, C++K*:

Z C( F$"# DG %AS0S, S+AK*:

$ T*AS(++0 D%+0: :%*: LM*S F+%

D%AT*: LM* (**LG

#/#"/+0C* F DG SA..%+0

$ T*AS(++0 D%+0: CA%:AM+M

W C( F?4 MLG %+S* A0: +%A0D* )L+SS+M

5AT*%, M]*:

? C(S %C*, S+AK*: A0: %0S*: SALT

U C( F>4 DG %+AST*: ALM+0:S

$/(ut the &eat in a large pot of boiling

water and salt/ Ski& oH while the

water is boiling until the li2uid

beco&es clear/

"/Add fresh herbs and a whole onion

with cloves that have been put

inside/

3/Si&&er over &ediu& heat until the

&eat is tender/ Lift out the &eat,

strain, and save the broth/

?/Add about U cup of fat in a frying pan

and allow it to &elt Fif you arenOt


74/110

using oilG over &ediu& heat/ Add the

chopped onion and stir while you

brown it/ Add a little bit of water and

keep stirring until everything has a

light brown color/

>/Add a tablespoon of fat along with

chickpeas, raisins, and dried li&e/

Stir over low heat, then turn oH the

heat/ n the Dulf kitchen, this is

called the 9lling/

6/Mi1 the saHron and carda&o& with

the rose and orange blosso& water

and set aside/

4/%inse the rice twice/ (lace it in a pot

and add enough broth to cover it,

plus a little bit e1tra/ Cook over low

heat until the rice is ready/

8/Meanwhile, brown the &eat in the

re&aining fat, and set aside/

=/(lace the rice on a serving plate and

pour the spice &i1ture with the rose

and orange blosso& water over the

rice/ Spread the 9lling on top/

Lastly, place the browned &eat on

top and garnish with al&onds/ Serve

i&&ediately/


75/110

LAM) :SN .%+M SA: A%A)A

$# S*%0DS

Kabsa is a dish that is popular

throughout the Arab world under

diHerent na&es and with &any diHerent

variations of it/ Al-7ada& is also served

with chicken or 9sh/

$# (*C*S +. M*AT .%+M TN* .%+0T +. TN*

LAM), *ACN (*C*

?/6->/3 +0C*S F$3>-$># DG

" C(S F?43 MLG +L, +% DN**

" )A7 L*A*S

6 CA%%+TS, CT 0T+ (*C*S

$ 5N+L* 7*LL+5 +0+0

" TA)L*S(++0S 5N+L* CL+*S

$ C(S F""> DG TN0L7 SLC*: 7*LL+5

+0+0

$ TA)L*S(++0 D%AT*: DA%LC

3 C(S F?#8 DG :C*: *DD(LA0T

3 C(S F>4# DG %C*, %0S*: A0: :%A0*:

KA)SA S(C* )L*0:

$ T*AS(++0 *ACN +. :%*: LM*, D%+0:

C+%A0:*%, T%M*%C, CM0, C00AM+0,

A0: D0D*%

AL-7A:AM

A)+T 6 C(S TN0L7 SLC*: +0+0S


76/110

3 C(S F4$# MLG 5AT*%

" C(S F"?" DG S+AK*: %AS0S

U C( F=> MLG +L, +% DN** SALT

AL-7A:AM S(C* M]T%*

$ TA)L*S(++0 *ACN +. D%+0:

C+%A0:*%, C00AM+0, T%M*%C, CM0,

A0: D%+0: CA%:AM+M

$/)rown the &eat in batches with a bit

of fat/ (lace it in a roasting pan and

roast it in the oven at ?>#. F"">CG,

until it is nicely browned on all

sides/

"/Transfer the &eat to a large pot 9lled

w ith cold water/

3/)ring to a boil, then si&&er on low

heat and add bay leaves, carrots, and

a whole onion with cloves put inside

it/

?/Check if the &eat is tender after >#

&inutes/ f it is, take it out of the

pot/ +therwise, cook it a little bit

longer/ Save the broth/

>/Neat the re&aining oil and fry the

onion and garlic while stirring/ Add

the eggplant and &eat after a few

&inutes/ .ry for a while/


77/110

6/Add rice and the kabsa spice blend/

(our enough broth to cover the rice/

)ring to boil and cover with a lid/

Slowly 9nish cooking at ?##.

F"##CG until the rice is ready/

4/n the &eanti&e, &ake the al-7ada&/

(lace the onion in a saucepan/ Add "

cups of water/ Cook until all the

water is absorbed and the onions are

browned/

8/5hile stirring, add $ cup water,

raisins, fat, the al-7ada& spice

&i1ture, and salt/ .ry for a few

&inutes/

=/(lace the food on a plate/ Spread the

al-7ada& on top/

L*)A0*S* C%*(*S

"6 (*C*S

These pastries are si&ilar to pancakes

with 9lling/ 7ou can serve the& open or

closed/ Ashta is re&iniscent of )ritish

clotted crea&, and it is a regular feature

in Lebanese desserts but can be diPcult


78/110

to get a hold of in the nited States/

7ou can &ake it yourself or replace it

with a si&pler alternative/

6 C(S F4># DG .L+%

$ TA)L*S(++0 :%7 7*AST

6 C(S F$U LG MLK

A)+T $Y TA)L* S(++0S F"> DG )TT*%

.LL0D

3 C(S F"8# DG D%+0: 5AL0TS

$ C( F"## DG SDA%

$ TA)L*S(++0 %+S* 5AT*%

" TA)L*S(++0S +%A0D* )L+SS+M 5AT*%

3 C(S FA)+T 68# DG ASNTA (::0D FS**

%*C(* +0 (AD* $"3G[

ALT*%0AT*@ C+TTAD* CN**S* +% %C*

(::0D

6\ C(S F$ LG .%70D +L

3 C(S F4## MLG SDA% S7%( FS** %*C(*

+0 (AD* $36G

$/Neat the &ilk to $">. F>#CG/ Mi1

Iour, yeast, and &ilk to a s&ooth

batter/ Allow to rise in a war& place

until it has doubled in si'e/

"/Carefully pour about U of a cup of the

batter onto a hot and greased baking

tray on top of the stove, or in a


79/110

pancake &aker with a bit of butter/

3/.lip the pancake with a spatula when

the underside has a nice golden

color/ Cook for a few &ore seconds/

Set aside/

?/Mi1 walnuts, sugar, and rose and

orange blosso& water/ Add a

tablespoon of the &i1ture in the

&iddle of the pancake, and repeat

this process with a third of the

pancakes/ Add a taplespoon of ashta,

pudding on the second third of the

pancakes/ Save the last third for open

crepes Fsee the following pageG/

>/.old the pancakes in half around the

9lling and press at the edges so that

they stick together/ .ry in hot oil

until they are golden brown/ Let the

pancakes drain oH for a little bit/

(our so&e of the sugar syrup over

the fried pancakes and press at the

edges for another &inute/

+(*0 L*)A0*S* C%*(*S

8 SMALL (+%T+0S

Serve the last third of the pancakes open

with the 9lling visible/ n Lebanon,


80/110

fresh ashta, a kind of clotted crea&, is

usually used for the 9lling/ 7ou can

replace it with sour crea& or ricotta/

\ (A0CAK* )ATT*% FS** %*C(* (AD* $$=G

3 C(S FA)+T 68# DG .%*SN ASNTA, S**

%*C(* )*L+5[

ALT*%0AT*@ C+TTAD* CN**S*, S+%

C%*AM, +% %C+TTA

U C( F38 DG D%+0: (STACN+S

U C( F38 DGCA0:*: +%A0D* .L+5*%S[

ALT*%0AT*@ CA0:*:

+%A0D* (**L

$/.ollow the instructions in the recipe

for closed katayef until step 3/

"/Spread fresh ashta in the &iddle of

each pancake on the re&aining third

of the pancakes/ .old the& a little

bit, so that the 9lling is still visible/

3/Darnish with ground pistachios and

candied orange Iowers/ Serve the

sugar syrup on the side/

L*)A0*S* CL+TT*: C%*AM

U C(

Since it is diPcult to co&e by ashta,

you can &ake your own/ )ut it re2uires

ti&e and patience/


81/110

" C(S F>=3 MLG 5N((0D

C%*AM

$/(our the crea& into a heatproof bowl

and allow to si&&er gently in a

water bath for $ to 3 hours, until it

begins to thicken/ :o not stir the

crea& and &ake sure that it does not

boil/

"/%e&ove the bowl and let it stand in

the refrigerator for at least $" hours/

Lift up the thick and crea&y surface

with a perforated ladle/ Stir until it is

s&ooth and supple/

+(*0 L*)A0*S* C%*(*S

8 SMALL (+%T+0S

Serve the last third of the pancakes open

with the 9lling visible/ n Lebanon,

fresh ashta, a kind of clotted crea&, is

usually used for the 9lling/ 7ou can

replace it with sour crea& or ricotta/

\ (A0CAK* )ATT*% FS** %*C(* (AD* $$=G

3 C(S FA)+T 68# DG .%*SN ASNTA, S**

%*C(* )*L+5[

ALT*%0AT*@ C+TTAD* CN**S*, S+%

C%*AM, +% %C+TTA

UC( F38 DG D%+0: (STACN+S


82/110

UC( F38 DGCA0:*: +%A0D* .L+5*%S[

ALT*%0AT*@ CA0:*: +%A0D* (**L

$/.ollow the instructions in the recipe

for closed katayef until step 3/

"/Spread fresh ashta in the &iddle of

each pancake on the re&aining third

of the pancakes/ .old the& a little

bit, so that the 9lling is still visible/

3/Darnish with ground pistachios and

candied orange Iowers/ Serve the

sugar syrup on the side Fsee recipe

on page $36G/

L*)A0*S* CL+TT*: C%*AM

UC(

Since it is diPcult to co&e by ashta,

you can &ake your own/ )ut it re2uires

ti&e and patience/

" C(S F>=3 MLG 5N((0D C%*AM

$/(our the crea& into a heatproof bowl

and allow to si&&er gently in a

water bath for $ to 3 hours, until it

begins to thicken/ :o not stir the

crea& and &ake sure that it does not

boil/

"/%e&ove the bowl and let it stand in

the refrigerator for at least $" hours/


83/110

Lift up the thick and crea&y surface

with a perforated ladle/ Stir until it is

s&ooth and supple/

6-8 (+%T+0S

Ashta can also be &ade into a type of

pudding that you can cook yourself/

6 C(S F$U lG MLK

" C(S F"?# DG (+5:*%*: SDA%

U C( F>$ DG C+%0STA%CN

" TA)L*S(++0S %+S* 5AT*%

$ TA)L*S(++0 +%A0D* )L+SS+M 5AT*%

+(T+0AL@ %AS0S

$/)oil > cups F$W litersG of &ilk, add

powdered sugar, and whisk until the

sugar has dissolved/

"/:issolve the cornstarch in the

re&aining cold &ilk/

3/Let the pot stand over &ediu& heat

and add the thickener while whisking

continuously/

?/5hen the &ilk begins to thicken, add

the rose water and the orange

blosso& water/

>/Add raisins if you want/ Darnish with

candied orange Iowers and ground

pistachios/


84/110

*D7(TA0 )%*A: (::0D

$# S*%0DS

This is an ancient dessert that is served

to the poor and rich alike, both in

*gypt and at the hotel buHets around

the Arab world/ t is re&iniscent of the

Lebanese dish, aish elsaraya, which is

also &ade with day-old bread/

$\ (+0:S F6## DG :A7-+L: 5NT* )%*A:

?^ C(S F$ LG MLK

$C( F"## DG SDA%

C(S F?43 MLG S5**T*0*: C+0:*0S*:

MLK

Z C( F$"# DG D+L:*0 %AS0S

Z C( F$"# DG 5AL0TS

$ TA)L*S(++0 C00AM+0

$Y C(S F"># DG )L

cuisine lab

Documents