@7Vita (§lUehta's Lebanese Cooking e!Vita (§lUehta'oS Lebanese Cooking @7Vita elUehta B.Sc. (Home Science), M.Sc. (Food and Nutrition), Gold Medalist SNAB e elVita e/Uehta's Lebanese cooking © Copyright 2007 SNABe Publishers Pvt Ltd WORLD RIGHTS RESERVED: The contents - all recipes, photographs and drawings are original and copyrighted. No portion of this book shall be reproduced, stored in a retrieval system or transmitted by any means, electronic, mechanical, photocopying, recording or otherwise, without the written permission of the publishers. While every precaution is taken in the preparation of this book, the publishers and the author assume no responsibility for errors or omissions. Neither is any liability assumed for damages resulting from the use of information contained herein. TRADEMARKS ACKNOWLEDGED : Trademarks used, if any, are · acknowledged as trademarks of their respective owners. These are used as reference only and no trademark infringement is intended upon. ISBN 81-7869-159-0 Exclusiv.e Distributor: Editorial and Marketing office: E-1S9, Greater Kallash-II, N.Oelhl-4B PublIShers Pvt. 1dd. 3- Asa! Ali Road, New Deihl - 110002 Tel:23252948,2325OO91 Telefax:91-11-23,250091 INDIA Price: $ 5.95 Fax: 91-11-29225218, 29229558 Tel: 91-11-29214011 , 29218727, 29218574 E-Mail: nitamehta @email.com.
[email protected] I = "' - Website:http: //www.nitamehta.com Website: httpi/www.snabindia.com Introduction 4 International Conversion Guide Lebanese Ingredients Contents 5 6 Lebanese Spice Powder 6 mezze (appetizers/dips) 7 Falafel 8 Hummus (Chickpea Dip) Cold Chicken with Walnut Sauce 9 Shish Taouk (Chicken Tikkas) 10 Mini Vegetable Sambousik (Samosa) Fried Chickpeas 12 Kibbeh (Stuffed Mutton Balls) Red Pepper & Walnut Dip 11 Fattoush (Toasted Bread Salad) Veg Mezze Platter 16 15 rice & bread Zaatar Flat Bread 37 Lentils with Bulgur Pilaf Mixed Arabic Pickle 16 Tabulleh with a Twist 18 Pita Bread 40 Semolina Flat Bread 20 Paneer Shawarma Roll 21 Grilled Vegetable Kabobs 23 Mushrooms in Lebanese Spices Spinach & Chickpeas 25 36 39 41 desserts 19 Garlic-stuffed Eggplant 34 13 14 vegetables 27 Chicken Shawarma Roll 28 Spice-coated Pan-fried Fish 30 Chicken with Onions 32 Stuffed Potatoes with Laban Sauce 42 Cardamom Yogurt Pudding with Nuts & Honey Syrup 43 24 Cream-filled Apricots Lebanese Cake 46 44 Glossary of NamesfTerms 48 3 INTRODUCTION ( f) ebanon is a small country hugging the shores of the eastern Mediterranean. ~ It has been a crossroads of cultures since recorded history began. Lebanese cuisine is one of the most interesting in the Mediterranean region. It combines the sophistication and subtleties of European cuisines with the exotic ingredients of the Middle and Far East. Traditional food is based on local produce - olive oil, vegetables, grains, fruit and pulses. Beans and lentils, including the ever-present chickpeas, are an essential part of their diet. Lamb and chicken are preferred to mutton or beef. Many kinds of kebabs form a part of their famous mezze which is a varied and vast collection of appetisers. For flavouring the Lebanese use an interesting mix of spices and herbs from both the East and the West. The main herbs used are fresh mint, parsley, and thyme. Spices include cinnamon, cumin, nutmeg