Does anyone know any good, authentic Lebanese recipes?

Tabouli is probably the easiest, so I'll take a recipe for that, but also anything more 'involved' would be welcomed!


Many thanks all!Does anyone know any good, authentic Lebanese recipes?
KOOSA (STUFFED SQUASH) LEBANESE DISH





1 doz. Koosa


1 c. rice


1 sm. can tomato sauce


1 (16 oz.) can tomatoes


Cinnamon


Pepper %26amp; allspice to taste


1 1/2 lbs. ground lamb


1 tsp. salt


Water





Cut stems and scoop out seeds of squash and wash.


STUFFING: Mix rice, lamb and all spices together. Stuff squash with mixture, do not pack tightly. Arrange in pan. Add tomatoes, tomato sauce, salt and pepper over squash. Add enough water to cover, bring to a boil; then reduce to medium-low and cook for 25 minutes. Same stuffing may be used for green peppers and small eggplants.





CHICKEN STUFFING-HASHWEY (LEBANESE)





Approximately 4 c. ground lamb


1 1/2 cubes butter


2 1/2 c. rice


2 tsp. salt


1 1/2 tsp. cinnamon


1/8 tsp. black pepper


5 c. chicken broth


Chicken pieces


Slivered almonds





Brown lamb with butter. Stir in rice. (The rice absorbs the liquid). Add spices and chicken broth. Cook with lid on for 20 minutes or more. Add chicken pieces and slivered almonds.Does anyone know any good, authentic Lebanese recipes?
Hom-mos Bi-tahini (Hummus or Chick Pea Dip)





1 can chick peas, drained *


2 cloves garlic


2 T. tahini paste


1 tsp. salt


1/2 c. oil


1/2 c. lemon juice


1/2 tsp. cumin





combine above ingredients in blender and blend at high speed for 2-3 mins. until smooth. Add extra lemon and salt, if desired. Pour into small bowl. Garnish with parsley, sprinkle paprika and cumin powder lightly and serve. Delicious with pita bread or crackers.


*Note: Save some of liquid from chick peas and reserve if needed for a thinner dip.
SHEIKH EL MIHSHI (LEBANESE STUFFED


EGGPLANT)





1/2 lb. ground lamb


1 med. onion, chopped fine


1 med. eggplant


1/2 tsp. salt


1/4 tsp. pepper


1/4 tsp. cinnamon


1 (18 oz.) can tomatoes


1 tsp. pine nuts, chopped walnuts may be substituted





Peel eggplant. Cut lengthwise in quarters. Brush with vegetable oil and place in a 13 x 9 inch baking pan. Broil until light brown. Saute meat, onions, salt, pepper, cinnamon, and nuts until medium cooked (not brown).





Make a slit in each quarter of eggplant lengthwise. Stuff the meat mixture into each slit and over the eggplant. Pour tomatoes with their juice over the meat mixture. Cover with aluminum foil. Bake at 375 degrees for about 1 hour. Serve with Lebanese Rice. Serves 4-6.
Baba Ghanoush





* 2 big aubergines


* 2 tbs tahini ( sesame paste )


* 2 tbs lemon juice


* 2 tbs yogurt


* 1 garlic crushed ( optional )


* Salt %26amp;pepper





Make a slit in the skin of the aubergine and place under a hot grill for a few minutes on each side or until the skin blackens on all sides. Leave it to cool down, then peel the off skin, wash with cold water and put in a colander for a few minutes to get rid of all excess liquid. Put the aubergines and the other ingredients in a food processor to make into a dip, or crush the aubergines with a potato masher and mix with the other ingredients to get a rough mix . Serve cold topped with some olive oil and chopped parsley or fresh basil.





TABOULEH





1 c. raw bulgur


2 med. firm, ripe tomatoes, chopped


1 c. chopped cucumber


1 1/2 c. cooked or canned chick-peas


1/4 to 1/2 c. chopped fresh parsley


2 to 3 bunches scallions, finely chopped


2 to 3 tbsp. minced fresh mint leaves, or 2 tsp. dried mint


1/4 c. olive oil


Juice of 1 lg. lemon


Salt and freshly ground pepper to taste





Boil 2 cups of water and pour over the bulgur. Cover and let stand for about 30 minutes. The water should be absorbed and the bulgur should have a chewy texture.





Allow the bulgur to cool somewhat, then add the remaining ingredients. Mix thoroughly and chill for 1 to 2 hours before serving.
http://www.recipezaar.com/recipes/lebane鈥?/a>





http://www.lebaneserecipes.com/
Akras kibbi mishwieh (Grilled Kibbi Balls)








INGREDIENTS:





1陆 kg (48 oz)fine burghul (cracked wheat), washed and drained


1陆 kg (48 oz) lean meat, finely ground for Kibbi


1 large onion, chopped


1 cup cold water


1 teaspoon salt


陆 teaspoon ground cinnamon


陆 teaspoon ground black pepper


750 g (24 oz)minced meat


2 cups finely chopped onion


1 cup coarsely chopped and fried walnuts


陆 cup fresh basil, finely chopped


500 g (16 oz) lamb fat, chopped


陆 cup shortening or butter


录 teaspoon salt











PREPARATION:





Soak burghul in water for 10 minutes, drain well, then press with your hands to get rid of excess water. Put aside.


Process onion and Kibbi meat in a food processor till fine. Mix burghul, salt, black pepper and cinnamon.


Process with meat till firm paste. Knead with wet hands. Cover with a clean cloth. Place in refrigerator for 30 minutes.


Filling:


Fry onion with a dash of salt in shortening till tender. Add minced meat and salt, stirring, till tender. Add walnuts and fat, stir, remove from heat. Add basil. Mix.


Divide meat mixture into balls (egg-size). Place a ball in a large ice cream scoop.


Smooth paste into scoop using your wet hands. Place 2 tablespoons of filling mixture in centre of scoop.


Smooth another kibbi ball using wet hands. Put over the filling in scoop. Moisten with cold water to seal.


Turn scoop on your hand. Place kibbi ball on a tray. Repeat process with remaining quantity.


Brush patties with butter or shortening char-grill till brown on both sides. Place on a platter and serve hot.


Note: You can replace scoop by an overturned plate (12 cm. base).

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