Index
A
allspice, 5
anise rings (kaak bel-yansoon), 290–291
artichoke bottoms, stuffed, 208–209
avocado with yogurt cheese and tomato dip, 126–127
B
baklava, 268–269
beans
fava bean soup (ful mudammas), 66–67
white beans with cilantro (fasoolia bel-zeit), 216–217
beef (see also kibbeh)
beef shawarma sandwich, 90–91
ground meat and onion (hashwet al-lahmeh), 32
ground meat and potato hash (mfarket el-batata), 188–189
hummus with meat (hummus bel-theeneh bel-laham), 116–117
kafta (meat paste), 33
kafta pie with tarator sauce, 172–173
kafta sandwich, 88–89
mini meat pies (sfeeha), 138–139
spinach and ground beef stew (yakhnet el-sabanekh), 198–199
stuffed tomatoes with meat (banadoora mehsheyeh), 212–213
Swiss chard, stuffed, 214–215
beet dip (mama dallou’ah), 108–109
bread, 3, 8
dough for flatbreads, 29
flatbread with keshek (man’ooshet keshek), 82
mishtah, 9
zaatar and tapenade bread, 58–59
zaatar flatbread (man’ooshet zaatar), 68–69
bulgur, 9
bulgur pilaf, 23
bulgur salad in eggplant (labaniyet al-burghul), 152–153
bulgur with tomatoes pilaf (burghul bel-banadoora), 174–175
lentil and bulgur pilaf (mujaddara hamra), 222–223
butter
clarified butter (samneh), 28
C
cabbage and rice pilaf (makmoura), 230–231
calamari with red pepper sauce, 260–261
carob molasses (dibs el kharroub), 13
carob molasses and tahini (dibs be theeneh), 270–271
casseroles (fatteh), 3
cauliflower stew (yakhnet al-arnabeet), 200–201
cheese, 5
cheese rolls (fatayer be-jeben), 142–143
zaatar and yogurt cheese hand pies, 74–75
chicken
chicken bites with dukkah, 128–129
chicken wings, 182–183
grilled chicken sandwich (sheesh tawook), 86–87
Lebanese couscous with chicken (moghrabieh), 228–229
walnut and chicken stew (Circassian chicken sharkasieh), 196–197
chickpea and potato ball (topig), 120–121
chickpea and yogurt casserole (fattet al-hummus), 70–71
chickpeas with cumin (balila), 190–191
cilantro, 4
cilantro pesto (aliyyet al-kuzbara), 25
cinnamon, 5
citrus
citrus-tahini sauce (arnabiyeh), 27
taro in citrus-tahini sauce, 72–73
clementine and milk cream (balouza), 284–285
couscous (moghrabieh), 9–10
Lebanese couscous with chicken (moghrabieh), 228–229
cream, homestyle dessert, 292–293
D
dandelion greens salad (salatet al-hindbeh), 150–151
dukkah spice mix, 130–131
dumplings in yogurt sauce (sheesh barak), 226–227
E
eggplant and peppers salad (al-raheb), 164–165
eggplant cake (Yvette’s maghmoor), 180–181
eggplant dip (baba ghanouj), 122–123
eggs, 6
eggs poached in tomato stew (beyd bel-banadoora), 60–61
eggs with potato (mfarket el-batata), 62–63
omelet with parsley and onion (ejjeh), 64–65
F
falafel loaf with tarator sauce, 232–233
falafel sandwich, 94–95
fattoush salad, 148–149
fava bean soup (ful mudammas), 66–67
figs, dried preserve (mrabbah al-teen), 302
fish, 3
fish kibbeh balls, 253
fish kibbeh pie, 252
fish with rice and onions (seeyadeeyeh), 256–257
grilled fish with walnut sauce, 176–177
po’boy sandwich, 92–93
spiced fish, Beirut-style (samkeh harra beirutiyeh), 258–259
tuna tagen, 254–255
flatbread with keshek (man’ooshet keshek), 82
fritters, sweet (uwaymate), 298–299
G
garlic, 4
cilantro pesto (aliyyet al-kuzbara), 25
cream (toom), 31
paste, 30
grains
bulgur pilaf, 23
lentil and bulgur pilaf (mujaddara hamra), 222–223
lentil soup with Swiss chard (adass bel-hamud), 98–99
red lentil and pumpkin dip, 112–113
red lentil and rice pilaf (muaddara safra), 224–225
rice pudding (ruz b-haleeb), 272–273
roasted green wheat and lamb pilaf (freekah bel-lahmeh), 220–221
traditional lentil soup (adass soup), 102
grape molasses (dibs el enab), 14
green beans and tomato stew (loobieh bel-zeit), 156–157
H
halvah (halawa), 14
halvah and chocolate bars, 286–287
herbs, 4
hummus, 5
classic hummus (hummus m’tabbal), 114–115
hummus with meat (hummus bel-theeneh bel-laham), 116–117
red pepper hummus, 118–119
J
Jew’s mallow soup (mulukhiek), 202–203
K
kafta pie with tarator sauce, 172–173
kafta sandwich, 88–89
kammuneh, 18–19
kataifi (also kadaifi and osmalliyeh), 14–15
kebabs (see beef, kafta)
kibbeh
fish kibbeh balls, 253
fish kibbeh pie, 252
kibbeh balls in citrus-tahini sauce (kibbeh arnabiyeh), 244–245
kibbeh in yogurt sauce (kibbeh labniyeh), 242–243
kibbeh meat balls, 238–239
kibbeh meat dough (ajeenet al-kibbeh), 234
kibbeh meat pie (kibbeh bel-saniyeh), 235–237
kibbeh saucers (kibbeh sajieh), 240–241
mock kibbeh tartare (muhammara), 170–171
potato kibbeh pie (kibbeh al-batata), 250–251
pumpkin kibbeh balls, 248–249
pumpkin kibbeh pie (kibbeh la’teen), 246–247
konafa cake with nuts (osmalliyeh), 296–297
L
lamb, 6
grilled lamb chops, 178–179
hummus with meat (hummus bel-theeneh bel-laham), 116–117
kafta pie with tarator sauce, 172–173
lamb in yogurt sauce (laban ummo), 192–193
mini meat pies (sfeeha), 138–139
roasted green wheat and lamb pilaf (freekah bel-lahmeh), 220–221
lamb confit (awarma), 15
Lebanon, 1
legumes, 6
lemons, 3–4
lentils (see grains)
M
ma’amoul bars with cream (ma’amoul madd bel-ashta), 300–301
mahlab (mahlab), 16
mastic (meskeh), 16–17
mezze, 104–105
mint pesto (aliiyet al-na’na’), 34–35
molasses cake (sfoof w-debess), 278–279
N
nutmeg, 5
nuts, 6
pistachio ice cream, 295
pistachio paste, 294
toasted and roasted, 36
walnut sauce, 52–53
O
oatmeal cookies, 280–281
okra stew in tomato sauce, 206–207
olive oil, 4–5
olives, 5
olives in spiced tomato sauce (salatet zaytoon), 132–133
okra stew in tomato sauce, 206–207
onions, 4
tahini and onion sauce (tagen), 46–47
orange blossom water, 17
orchid powder (sahlab), 18
P
parsley, 4
pasta
pasta with red lentil sauce, 186–187
pasta with yogurt sauce, 184–185
pepper, black, 5
pepper, white, 5
phyllo dough, 18
pilaf
rice and vermicelli pilaf (ruz bel-sh’ariyeh), 42–43
pine nuts
pine nut sauce, 38–39
toasted, 36
pistachio ice cream, 295
pistachio paste, 294
pita bread, 3, 8
croutons, 40–41
po’boy sandwich, 92–93
pomegranate and milk pudding, 274–275
pomegranate molasses (dibs al-rumman), 13
potato and meat stew (yakhnet batata), 204–205
potato cubes with cilantro pesto (batata harra), 160–161
potato kibbeh pie (kibbeh al-batata), 250–251
potato salad (salatet batata), 166
pumpkin fries, 140–141
pumpkin kibbeh balls, 248–249
pumpkin kibbeh pie (kibbeh la’teen), 246–247
pumpkin, stuffed, 210–211
R
red pepper and walnut dip (muhammara), 124–125
red pepper hummus, 118–119
red velvet pudding (muhallabieh), 276–277
roasted cauliflower and potato sandwich, 96–97
rice, 10
rice and vermicelli pilaf (ruz bel-sh’ariyeh), 42–43
rice pudding (ruz b-haleeb), 272–273
rose water, 17
S
salads (fattoush), 3
basic dressing, 44
dandelion greens salad (salatet al-hindbeh), 150–151
eggplant and peppers salad (al-raheb), 164–165
fattoush salad, 148–149
potato salad (salatet batata), 166
tabbouleh salad, 167–168
yogurt and cucumber salad (salatet al-laban w-khyar), 154–155
scallops, breaded with mango sauce, 264
seafood (see also fish)
breaded scallops with mango sauce, 264
calamari with red pepper sauce, 260–261
shrimp in a pineapple boat, 262–263
semolina, 11
semolina cheesecakes (knefeh bel-jeben), 80–81
sfoof pancakes, 78–79
sfoof pancakes, 78–79
shrimp in a pineapple boat, 262–263
soups
Jew’s mallow soup (mulukhiek), 202–203
mixed vegetable soup (shorbet al-khudra), 100–101
spice pudding (meghli), 282–283
spinach turnovers (fatayer bel-sabanegh), 136–137
stews
carrot and pea stea (yakhnet al-bazella w-jazar), 194–195
cauliflower stew (yakhnet al-arnabeet), 200–201
okra stew in tomato sauce, 206–207
potato and meat stew (yakhnet batata), 204–205
spinach and ground beef stew (yakhnet el-sabanekh), 198–199
walnut and chicken stew (Circassian chicken sharkasieh), 196–197
stuffed mushrooms, 146–147
sumac, 19–20
tomatoes with sumac dressing (banadoora bel-summak), 158–159
Swiss chard with rice (warak sele mehshi bel-zeit), 144–145
Swiss chard stalks dip (m’tabbal dulu’ el-selek), 110–111
Swiss chard, stuffed, 214–215
syrup, 45
T
tabbouleh salad, 167–168
tahini, 5, 20
citrus-tahini sauce (arnabiyeh), 27
tahini and onion sauce (tagen), 46–47
tahini and onion sauce (tagen), 46–47
tarator, 5, 48–49
taro in citrus-tahini sauce, 72–73
tomatoes, stuffed with meat (banadoora mehsheyeh), 212–213
Teta Nabiha, 1
tuna, 5
tuna tagen, 254–255
turkey
roasted turkey with spicy rice (habash w-hashwet al-ruz), 218–219
turnip
turnip pickles (kabees lefet), 50–51
turnovers with purslane, tomato and onion (fatayer be-salatet al-bakleh), 76–77
V
vegetables (treedeh), 3
artichoke bottoms, stuffed, 208–209
avocado with yogurt cheese and tomato dip, 126–127
beet dip (mama dallou’ah), 108–109
cabbage and rice pilaf (makmoura), 230–231
chickpea and potato ball (topig), 120–121
chickpeas with cumin (balila), 190–191
eggplant cake (Yvette’s maghmoor), 180–181
eggplant dip (baba ghanouj), 122–123
green beans and tomato stew (loobieh bel-zeit), 156–157
mixed vegetable soup (shorbet al-khudra), 100–101
potato cubes with cilantro pesto (batata harra), 160–161
pumpkin fries, 140–141
pumpkin, stuffed, 210–211
red pepper and walnut dip (muhammara), 124–125
red pepper hummus, 118–119
roasted cauliflower and potato sandwich, 96–97
spinach turnovers (fatayer bel-sabanegh), 136–137
stuffed mushrooms, 146–147
Swiss chard with rice (warak sele mehshi bel-zeit), 144–145
Swiss chard stalks dip (m’tabbal dulu’ el-selek), 110–111
Swiss chard, stuffed, 214–215
tomatoes, stuffed with meat (banadoora mehsheyeh), 212–213
tomatoes with sumac dressing (banadoora bel-summak), 158–159
zucchini fritters, 134–135
vermicelli (sh’areeyeh), 12
rice and vermicelli pilaf (ruz bel-sh’ariyeh), 42–43
W
walnut sauce, 52–53
wheat, cracked (jreesh), 9
wheat, roasted green, 10–11
wheat berries, 12
white beans with cilantro (fasoolia bel-zeit), 216–217
Y
yogurt
chickpea and yogurt casserole (fattet al-hummus), 70–71
yogurt and cucumber salad (salatet al-laban w-khyar), 154–155
yogurt sauce, 54
yogurt cheese
yogurt cheese (labneh), 5–6, 56–57
yogurt cheese and veggie roll-ups (arooss labneh), 84–85
yogurt cheese mousse with berries, 288–289
yogurt cheese with garlic dip (labneh w-toom), 101–102
zaatar and yogurt cheese hand pies, 74–75
Z
zaatar, 5
zaatar and tapenade bread, 58–59
zaatar and yogurt cheese hand pies, 74–75
zaatar flatbread (man’ooshet zaatar), 68–69
zucchini fritters, 134–135