Taste of Beirut by Accad, Joumana -- Read -- Imperial Library of Trantor

Index

Cover Title Page Copyright Contents Introduction Do’s and Don’ts of Lebanese Cooking and Eating Chapter 1: The Lebanese Larder

Breads, Grains, Pasta, and Rice

Breads Bulgur (Burghul) Cracked Wheat Lebanese Couscous (Moghrabieh) Rice: Short- and Long-Grain Roasted Green Wheat (Freekeh) Semolina Vermicelli (Sh‘areeyeh) Wheat Berries

Pastes, Pastries, Seasonings, Spice Mixes, and Sweeteners

Carob Molasses (Dibs el Kharroub) Pomegranate Molasses (Dibs al-Rumman) Grape Molasses (Dibs el Enab) Halvah (Halawa) Kataifi, Kadaifi, or Osmalliyeh Lamb Confit (Awarma) Mahlab Cherry Spice (Mahlab) Mastic (Meskeh) Orange Blossom Water and Rose Water Orchid Powder (Sahlab) Phyllo Dough (Rkakat, Kellage, Baklawa) Southern Lebanese Spice Mix (Kammuneh) Sumac Tahini

Chapter 2: Basics in the Lebanese Kitchen

Basic Bulgur Pilaf Cilantro Pesto (Aliyyet al-Kuzbara) Citrus-Tahini Sauce (Arnabiyeh) Clarified Butter (Samneh) Dough for Flatbreads, Turnovers, Rolls, and Cocktail-Size Pies Garlic Paste Garlic Cream (Toom) Ground Meat and Onion Stuffing (Hashwet al-Lahmeh) Kafta (Meat Paste) Mint Pesto (Aliiyet al-Na ˛na ˛) Nuts (Toasted and Roasted) Pine Nut Sauce Pita Croutons Rice and Vermicelli Pilaf (Ruz Bel-Sh’ariyeh) Salad Dressing for Everyday Use Syrup for Arabic Pastries Tahini and Onion Sauce (Tagen) Tarator Sauce Turnip Pickles (Kabees Lefet) Walnut Sauce Yogurt Sauce

Chapter 3: Breads, Breakfast, and Brunch

Yogurt Cheese (Labneh) Zaatar and Tapenade Bread Eggs Poached in Tomato Stew (Beyd Bel-Banadoora) Eggs with Potato (Mfarket el-Batata) Oven-Baked Omelet with Parsley and Onion (Ejjeh) Fava Bean Soup (Ful Mudammas) Zaatar Flatbread (Man’ooshet Zaatar) Chickpea and Yogurt Casserole (Fattet al-Hummus) Taro in Citrus-Tahini Sauce (Kolkass Bel-Arnabiyeh) Zaatar and Yogurt Cheese Hand Pies Turnovers with Purslane, Tomato, and Onion Salad (Fatayer Be-Salatet al-Bakleh) Sfoof Pancakes Semolina Cheesecake (Knefeh Bel-Jeben) Flatbread with Keshek (Man’ooshet Keshek)

Chapter 4: Sandwiches and Soups

Sandwiches

Yogurt Cheese and Veggie Roll-Ups (Arooss Labneh) Grilled Chicken Sandwich (Sheesh Tawook) Kafta Sandwich Beef Shawarma Sandwich Po’boy Sandwich, Lebanese-Style Falafel Sandwich Roasted Cauliflower and Potato Sandwich

Soups

Lentil Soup with Swiss Chard (Adass Bel-Hamud) Mixed Vegetable Soup (Shorbet al-Khudra) Traditional Lentil Soup (Adass Soup)

Chapter 5: Mezzes: Dips, Finger Foods, Salads, and Sides

Dips

Yogurt Cheese with Garlic Dip (Labneh w-Toom) Beet Dip (Mama Dallou’ah) Swiss Chard Stalks Dip (M’tabbal Dulu’ el-Selek) Red Lentil and Pumpkin Dip Classic Hummus (Hummus M’tabbal) Hummus with Meat (Hummus Bel-Theeneh Bel-Laham) Red Pepper Hummus Chickpea and Potato Ball (Topig) Eggplant Dip (Baba Ghanouj) Red Pepper and Walnut Dip (Muhammara) Avocado with Yogurt Cheese and Tomato Dip

Finger Foods

Chicken Bites with Dukkah Dukkah Spice Mix Olives in a Spiced Tomato Sauce (Salatet Zaytoon) Zucchini Fritters Spinach Turnovers (Fatayer Bel-Sabanegh) Mini Meat Pies (Sfeeha) Pumpkin Fries Cheese Rolls (Fatayer Be-Jeben) Swiss Chard Leaves with Rice and Herbs (Warak Selek Mehshi Bel-Zeit) Stuffed Mushrooms with Roasted Green Wheat

Salads and Sides

Fattoush Salad Dandelion Greens Salad (Salatet al-Hindbeh) Bulgur Salad in Eggplant Boats (Labaniyet al-Burghul) Yogurt and Cucumber Salad (Salatet al-Laban w-Khyar) Green Beans and Tomato Stew (Loobieh Bel-Zeit) Tomatoes with Sumac Dressing (Banadoora Bel-Summak) Potato Cubes with Cilantro Pesto (Batata Harra) Classic Tabbouleh Salad Eggplant and Peppers Salad (Al-Raheb) Potato Salad (Salatet Batata)

Chapter 6: Main Courses

Meals in a Jiffy (Thirty Minutes to One Hour)

Mock Kibbeh Tartare (Began with Muhammara) Kafta Pie with Tarator Sauce Bulgur with Tomatoes Pilaf (Burghul Bel-Banadoora) Grilled Fish Fillet with Walnut Sauce Grilled Lamb Chops with Mashed Sweet Potatoes Eggplant Cake (Yvette’s Maghmoor) Wings, Lebanese-Style Pasta with Yogurt Sauce Pasta with Red Lentil Sauce Ground Meat and Potato Hash (Mfarket el-Batata) Chickpeas with Cumin (Balila)

Stews (Yakhneh) and Stuffed Veggies (Mahashee)

Lamb in Yogurt Sauce (Laban Ummo) Carrot and Pea Stew (Yakhnet al-Bazella w-Jazar) Walnut and Chicken Stew (Circassian Chicken Sharkasieh) Spinach and Ground Beef Stew (Yakhnet el-Sabanekh) Cauliflower Stew (Yakhnet al-Arnabeet) Jew’s Mallow Soup (Mulukhieh) Potato and Meat Stew (Yakhnet Batata) Okra Stew in Tomato Sauce Veggie-Stuffed Artichoke Bottoms Stuffed Pumpkin (Titoumi Dolma) Stuffed Tomatoes with Meat (Banadoora Mehsheyeh) Stuffed Swiss Chard Leaves with Rice and Meat White Beans with Cilantro in Tomato Sauce (Fasoolia Bel-Zeit)

Rice, Grains, Pasta, and Legumes

Roasted Turkey with Spicy Rice Stuffing (Habash w-Hashwet al-Ruz) Roasted Green Wheat and Lamb Pilaf (Freekeh Bel-Lahmeh) Lentil and Bulgur Pilaf (Mujaddara Hamra) Red Lentil and Rice Pilaf (Mujaddara Safra) Dumplings in Yogurt Sauce (Sheesh Barak) Lebanese Couscous with Chicken (Moghrabieh) Cabbage and Rice Pilaf (Makmoura) with Cabbage Salad Falafel Loaf with Tarator Sauce

Kibbeh

Kibbeh Meat Dough (’Ajeenet al-Kibbeh) Kibbeh Meat Pie (Kibbeh Bel-Saniyeh) How to Make and Score a Kibbeh Pie Kibbeh Meat Balls Kibbeh Saucers (Kibbeh Sajieh) Kibbeh in a Yogurt Sauce (Kibbeh Labniyeh) Kibbeh Balls in Citrus-Tahini Sauce (Kibbeh Arnabiyeh) Pumpkin Kibbeh Pie (Kibbeh La’teen) Pumpkin Kibbeh Balls Potato Kibbeh Pie (Kibbeh al-Batata) Fish Kibbeh Pie Fish Kibbeh Balls

Seafood Dishes

Tuna Tagen Fish with Rice and Onions (Seeyadeeyeh) Spiced Fish, Beirut-Style (Samkeh Harra Beirutiyeh) Calamari with Red Pepper Sauce Shrimp in a Pineapple Boat Breaded Scallops with Mango Sauce

Chapter 7: Desserts

Quick and Easy Baklava Carob Molasses and Tahini (Dibs Be Theeneh) Rice Pudding (Ruz B-Haleeb) Pomegranate and Milk Pudding Red Velvet Pudding (Muhallabieh) Molasses Cake (Sfoof w-Debess) Oatmeal Cookies Spice Pudding (Meghli) Clementine and Milk Cream (Balouza, Modern-style) Halvah and Chocolate Bars Yogurt Cheese Mousse with Berries Anise Rings (Kaak Bel-Yansoon) Cream (Home-Style Ashta Method) Pistachio Paste Pistachio Ice Cream (Booza al-Fustuk) Konafa Cake with Nuts (Osmalliyeh) Sweet Fritters (Uwaymate) Ma’amoul Bars with Cream (Ma’amoul Madd Bel-Ashta) Dried Figs Preserve (Mrabbah al-Teen)

Glossary Index Back Cover