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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-$-6"#84-#?8-8
8/20/2019 Cuisine Lab
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eS)0@ =48-$-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
8/20/2019 Cuisine Lab
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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
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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
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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 $=44/ %a&'iOs love for food and cooking was apparent early on in
his life/ )ack in
Lebanon, when he was si1 years old, he often used to help his &other stir food in
the pots and pans/ Ne
still re&e&bers the diHerent aro&as that would 9ll their kitchen/
Lili was forced to Iee back to *urope with the kids three &ore ti&es/ :uring that
ti&e, %a&'i
&anaged to co&plete a )achelor of Arts degree in econo&ics and law with good
grades, and he was
accepted to the niversity of Lyon /
The son, and father Shwayri Fthe father prefers the *nglish spellingG, decided that
the young Choueiry
F%a&'i prefers the .rench spellingG should &ake the &ost out of his situation as a
refugee/ +ne
su&&er, %a&'i applied to a branch of the niversity of London, in )ourne&outh, to
study the
culinary arts/
)ack in Lyon, he continued his second year studying econo&ics and law/ The
lectures were usually
held in the afternoons and evenings/ %a&'i was eager to return to )eirut to support
the Al Kafaat
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foundation/ Ne saw it as an opportunity to learn &ore about the practical work in
the restaurant
business/ The following year, he would get up at ?@3# AM to start work at >@$> 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/
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*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/
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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
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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
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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/
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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 soðing
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
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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
8/20/2019 Cuisine Lab
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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
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)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
8/20/2019 Cuisine Lab
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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,
about 3 inches F4/> c&G in dia&eter/
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
8/20/2019 Cuisine Lab
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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
8/20/2019 Cuisine Lab
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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
8/20/2019 Cuisine Lab
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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
$/Mi1 Iour and butter until it has a
cru&bly te1ture/
"/Add salt and &ake a hole in the
&iddle/ (our the water into the pit,
and work into a dough/
3/%oll out dough and cut twelve circles,
about 3 inches F4/> c&G in dia&eter/
?/Neat the olive oil and fry the ground
la&b, onions, and pine nuts until the
&i1 gets a nice color/ Season with
salt, pepper, cinna&on, and cu&in/
%e&ove the skillet fro& the heat and
stir in the yogurt/
>/Add a tablespoon of 9lling in the
center of each circle/ (inch the edges
together to for& a crescent shape/
6/.ry in hot oil until they are nicely
browned/ Test if the te&perature is
right by dipping a piece of bread into
the oil/ f it co&es out golden brown,
the te&perature is ust right/ .ry in
8/20/2019 Cuisine Lab
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batches, and allow the pies to drain
on paper towels/ Keep a lid nearby,
in case the oil is set on 9re/
N+LL+5 D%+0: LAM)
C%+E*TT*S
"> (*C*S
Kibbeh co&es in all possible variations,
and these happen to be hollow/ The
&ore skilled the chef, the prettier and
larger the cro2uettes will turn out/ The
original recipe calls for goat &eat, but
we choose ground la&b/
A)+T X C(S F>## DG)LD%
"W (+0:S F$ 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: $
8/20/2019 Cuisine Lab
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8/20/2019 Cuisine Lab
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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 $> &inutes/
?/Chop the& coarsely and run the& in
the blender with tahini, le&on uice,
garlic, and salt/
>/(our into a s&all bowl and &ake a
hole in the &iddle/ .ill the hole with
olive oil and garnish with
po&egranate seeds or diced
to&atoes/
CNCK(*A :( 5TN S*SAM*
(AST*
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8 S*%0DS
Nu&&us &eans chickpeas in Arabic/
t is also one of our &ost i&portant
appeti'ers, but it can also be served with
grilled &eat/ (referably, we &ake it
with dried chickpeas that have been
soaked overnight, but you can also use
canned chickpeas/
? C(S FA)+T 8## DG :%*: CNCK(*AS
" T*AS(++0S )AK0D S+:A
5AT*%
U C( F$## DG TAN0
" T*AS(++0S M0C*: DA%LC
U C( F=> MLG L*M+0 QC*
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
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&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 (*((*%
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U C( F=> MLG L*M+0 QC*
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$" DG M0T L*A*S
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UC( F$" 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
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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
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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
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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
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$ 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* (*((*%
$/Clean the octopus by gripping the
head and grabbing the intestines as
far in as possible/ Then pull the&
out/ f the hard transparent part does
not co&e out, re&ove it separately/
Save the ink bladder/ %inse the rest
of the s2uid with cold water and dry
with paper towels/
"/Cut the octopus into pieces/
3/Neat the oil in a saucepan and add the
onion/
?/Add the octopus pieces after a few
&inutes and stir/
>/Mi1 all the ingredients together, then
add the ink diluted with water so that
the re&aining ingredients are
covered/
6/)ring to a boil, cover with a lid, and
allow to si&&er for half an hour
over &ediu& heat/ Stir occasionally
to avoid burning/
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4/Take out the s2uid pieces and place
the& on a serving platter/ Strain the
sauce over the&, and serve/
S*%*S ?
This is a very easy version of pi''a, and
it is often served with anything grilled/
t is usually folded and eaten with
hands/
U C( F$## 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
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(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
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$ 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 $" hours/ %inse well, and allow
the& to drain/
"/Mi1 the chickpeas and fava beans in a
food processor/ Add onion, garlic,
coriander, and chili/ Mi1 a little bit
longer/ Add salt and the re&aining
spices according to your own
preference/ Allow the &i1ture to
stand and swell for " hours/
3/Neat plenty of oil in a fryer or heavy
Bbased saucepan/ Shape s&all balls
out of the falafel batter/ %oll the& in
sesa&e seeds and fry in oil until they
are golden brown/ :ip a piece of
bread in the oil to check if it is at the
correct te&perature/
?/Serve with tarator dressing Fsee recipe
belowG and fresh and pickled
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vegetables, preferably in pita bread/
TA%AT+% :%*SS0D
-$ 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
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= +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
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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
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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
8/20/2019 Cuisine Lab
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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/
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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%
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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 $#
&inutes/ :rain before serving/
%C* )ALLS 5TN D%+0:
M*AT .LL0D
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A)+T "# (*C*S
StuHed rice balls co&e in &any
diHerent variations/ 7ou can also boil
potatoes or lentils with rice or &i1 the
egg directly into the rice/
" C(S F38# DG %+0:-D%A0 %C*
A)+T ?5 C(S F$ 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
8/20/2019 Cuisine Lab
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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
8/20/2019 Cuisine Lab
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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
8/20/2019 Cuisine Lab
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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
8/20/2019 Cuisine Lab
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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
8/20/2019 Cuisine Lab
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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
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)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
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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/
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"/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
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$ 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
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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%:
U C( F=> MLG L*M+0 QC*
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/
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?/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
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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
" T*AS(++0S M0C*: DA%LC
$? +0C*S F?## DG .0*L7 D%+0: )**.
3Z C(S F4## DG L+0D-D%A0 %C*, %0S*:
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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
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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
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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
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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*
8/20/2019 Cuisine Lab
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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
8/20/2019 Cuisine Lab
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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
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$/ .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 L*M+0 QC*
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
8/20/2019 Cuisine Lab
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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
8/20/2019 Cuisine Lab
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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
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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
$/Neat half of the olive oil and add the
pasta/
"/Stir until the pasta beco&es white,
then add the rinsed and drained rice/
Mi1 well and cook for a &inute/
3/Add the chickpeas or lentils, spices,
8/20/2019 Cuisine Lab
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and to&atoes/ Mi1 the water fro&
the chickpeas or lentils For vegetable
stockG with to&ato paste and pour
into the riceRnoodle &i1/ Si&&er
over &ediu& heat/
?/Meanwhile, heat the re&aining olive
oil, and fry the onion and garlic until
the onions beco&e pale golden and
shiny/
>/%e&ove the onion and place it in a
saucepan with the re&aining
ingredients/
6/Si&&er until the pasta and rice are
cooked/ Serve i&&ediately/ Darnish
with &int leaves and so&e fresh
vegetables/
)AK*: .SN 5TN S(C7 %C*
6-8 (+%T+0S
A specialty coastal cities such as Tripoli, )yblos, Sidon, and Tyre/ The na&e &ay
derive fro& Sidon,
but personally think that this dish has its roots in )eirut/
>-6 (+0:S F"-3 KDG 5N+L* 5NT* .SN SCN AS S*A )ASS, C+:, +%
5ALL*7*
A07 CA%%+TS, +0+0S, A0: L**KS .+% TN* )%+TN
SALT
6 C(S F=## DG SLC*: 7*LL+5 +0+0S
3Z C(S F=## MLG *D*TA)L* +L
8/20/2019 Cuisine Lab
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$ 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
8/20/2019 Cuisine Lab
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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: )**.
8/20/2019 Cuisine Lab
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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
8/20/2019 Cuisine Lab
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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
8/20/2019 Cuisine Lab
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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
8/20/2019 Cuisine Lab
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$/%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
8/20/2019 Cuisine Lab
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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*:
8/20/2019 Cuisine Lab
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$ 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
8/20/2019 Cuisine Lab
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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/
8/20/2019 Cuisine Lab
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
8/20/2019 Cuisine Lab
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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/
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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
8/20/2019 Cuisine Lab
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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
8/20/2019 Cuisine Lab
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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,
8/20/2019 Cuisine Lab
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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/
8/20/2019 Cuisine Lab
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" 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
8/20/2019 Cuisine Lab
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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 $" hours/
8/20/2019 Cuisine Lab
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Lift up the thick and crea&y surface
with a perforated ladle/ Stir until it is
s&ooth and supple/
6-8 (+%T+0S
Ashta can also be &ade into a type of
pudding that you can cook yourself/
6 C(S F$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/
8/20/2019 Cuisine Lab
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*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
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