Djaj Mah Khal

Ingredients:

6 Large Chicken Breast
1/4 Cup Olive Oil
2 Large Onion — julienned
2 Tablespoons Flour
1/2 Cup White Vinegar
2 Cups Tomato Sauce
1 Cup Water
1 1/2 Teaspoons Salt
1/2 Teaspoon Pepper
1/2 Teaspoon Allspice
1/2 Teaspoon Cinnamon

Preparation:

Fry chicken in oil until golden brown. Remove piece from skillet and place in baking pan. Add onions to oil and saute until limp. Remove onions and spread atop chicken. Sprinkle flour into the frying oil and blend. Add vinegar, tomato sauce and water. Pour over chicken. Sprinkle seasonings over mixture, cover and bake at 400 for 1 hour until chicken is tender.

Djaaj Bbassal (Chicken With Onions)

Ingredients:

4 Tablespoons Olive Oil
1 Large Chicken — In 8 Pieces
3 Large Onion — Sliced
1 Tablespoon Flour
6 Cups Chicken Stock
2 Teaspoons Salt
1/2 Teaspoon Pepper
1 Teaspoon Cumin
4 Lemons Lemon Juice

Preparation:

Saute onions and chicken in oil until well browned. Sprinkle with flour and allow the flour to darken. Add stock and stir well. Add salt, pepper and cumin and simmer for 1 hour. Remove from heat, add lemon juice and serve with rice.

Curried Turkey Pockets

Ingredients:

1/4 Cup Butter
1/4 Cup Slivered Almonds
2 Teaspoons Curry Powder
1 Small Onion — chopped
2 Tablespoons Flour
Salt And Pepper — to taste
1 Cup Chicken Or Turkey Broth
2 Cups Cooked Turkey — diced
1 Teaspoon Lemon Peel — grated
1 Teaspoon Orange Peel — grated
3 Loaves Pita Bread — halved

Preparation:

Melt butter in skillet. Saute almonds until lightly browned. Add curry powder. Add onions and saute until tender. Blend in flour and salt and pepper. Add broth, cook and stir until boiling. reduce heat and simmer for 2 minutes. Add turkey and the peels. Cook 3 minutes. Spoon in pockets and serve.

Cabbage Rolls (Lebanon)

Ingredients:

1 Head Cabbage
1 Cup Rice
1/4 Pound Ground Beef
3 Tablespoons Butter
1 Clove Garlic — chopped
2 Teaspoons Salt
1/2 Teaspoon Pepper
1/2 Teaspoon Cinnamon
2 Tablespoons Lemon Juice
1 Can Tomato Paste

Preparation:

Core and parboil cabbage until limp.
Cut leaves in half.
Set oven to 400.
Combine all ingredients except cabage tomato paste and water.
Place a heaping tablespoon of the filling in a leaf. Fold. Arrange in casserole dish.
Mix tomato paste wilh 1 cup of water and pour over rolls . Add water until it just covers rolls cover bake for 60 minutes.

Bulgur Bread With Lebanese Zatar

Ingredients:

3/4 Cup Bulgur
1 1/2 Cups Boiling Water
2 1/4 Teaspoons Active Dry Yeast
2 2/3 Cups Bread Flour
1 1/2 Teaspoons Salt
1 Cup Water
2 Tablespoons Water
~~ Zatar — ~~
1 1/2 Teaspoons Dried Thyme
1 Tablespoon Sesame Seeds
3/4 Teaspoon Dried Marjoram
1/4 Teaspoon Allspice
1 1/2 Tablespoons Almonds — ground
1 1/2 Tablespoons Lemon Zest — grated
3 Tablespoons Olive Oil

Preparation:

Place bulgur in a small bowl. Pour boiling water over and let stand until mixture cools to room temperature. In a small bowl, combine all the zatar ingredients and form a paste. Place all ingredients in bread machine according to manual instructions. Process on bread cycle.

Barbequed Kofta

Ingredients:

1 1/2 Pounds Lean Ground Beef — or lamb
1 Medium Onion — grated
1/2 Cup Parsley — finely chopped
1 1/2 Teaspoons Salt
1/4 Teaspoon Cayenne
1/4 Teaspoon Allspice
1/4 Teaspoon Pepper

Preparation:

Combine and mix all ingredients well. Take a wooden or metal skewer and wrap a small amount of meat around length of the skewer. Cook or charcoal. Do not overcook.

Indoor instructions.
Cook in oven, forming into small rolls like fingers, broil on cookie sheet, turnover and cook on other side or form into balls and cook under broiler instead.

Avocado Salad Filling

Ingredients:

2 Large Avocado — peeled and sliced
1/2 Cup Radishes — sliced
1/2 Cup Celery — diced
3 Medium Green Onion — chopped
2 Tablespoons Olive Oil
2 Tablespoons Lemon Juice
Salt And Pepper — to taste
2 Loaves Pita Bread — halved

Preparation:

Combine vegetables. In a cup mix oil, lemon juice salt and pepper. Sprinkle over vegetables and toss lightly. Stuff into pitas and serve

Adas Bsbaanegh (Lentil And Spinach Soup)

Ingredients:	1 1/2 Cups Lentils 7 Cups Chicken Stock 2 Cloves Garlic — Chopped 1 Teaspoon Salt 1 Large Onion — Chopped 1/4 Cup Olive Oil 1/2 Bunch Spinach — Chopped 4 Lemons Lemon Juice 1 Teaspoon Cornstarch 1 Stalk Celery — Chopped
Preparation:	Simmer lentils in stock for 20 minutes. Saute onions in oil until well browned. Add spinach, garlic and salt. Saute until the spinach becomes soft. Add celery to the lentils along with onion mixture. Simmer for 5 minutes. Mix cornstarch with lemon juice and add to the soup, simmer for 15 minutes and serve.

Shorbit A’adas (Lentil Soup)

Ingredients:

1 1/2 cups dried lentils
1/2 cup bulgar (cracked wheat)
2 1/2 quarts water
2 1/2 teaspoons salt
1/4 teaspoon cayenne pepper
1/4 cup sesame or olive oil
1 1/2 cups chopped onions
2 cloves of garlic chopped
1 cup finely chopped carrots

Preparation:

Wash lentils, cover with water bring to a boil then drain. Wash bulgar, cover with water, bring to a boil then drain.Combine lentils, bulgar, salt, and cayenne with 2 1/2 quarts of water, bring to a boil. Cover loosely and simmer for 2 hours.

Meanwhile saute onions, garlic and carrots in oil. Add to lentil mixture at 2 hour mark, then simmer 20 minutes longer. Salt and pepper to taste.

Sfoof (cake)

Ingredients:

1-1/2 cups semolina flour
1/2 cup all-purpose flour
1 teaspoon ground turmeric
1-1/2 teaspoons baking powder
1 cup and 2 tablespoons white sugar
1 cup milk
1/2 cup vegetable oil
1 tablespoon pine nuts

Preparation:

Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch round baking pan. In a small bowl, mix semolina, flour, turmeric and baking powder. Set aside.

In a large bowl, stir milk and sugar until sugar is dissolved. Add flour mixture and oil and beat with an electric beater at medium speed for 5 minutes. This step is essential, do not use any shortcuts. Pour into a prepared 9 inch round pan. Sprinkle top with pine nuts. Bake at 350 degrees F (175 degrees C) for 25 to 35 minutes, or until wooden pick inserted in center comes out dry.