Cook
the
eggplnt
in
ahot
oven
or
on a
fork
over
the
flame
of a
gas
stove.
When
it
is
well
cooked
through
and
the
skine
is
blackend,
douse
with
cold
water,
peel
and
chop
into
small
pieces.
Mash
two
or
three
cloves
of
gralic
to a
paste
with
about
the
same
volume
of
salt.
Add
eggplant,
mash
to a
smooth
consistency
and
blend
the
tahinah
and
lemon
juice
to
make
the
Arab
version
of
this
dish;
omit
the
tahinah
for
the
Turkish
version.
Serve
in a
bowl
with
little
olive
oil
on
top
and
garnish
chopped
parsley,
red
pepper
slices
and
a
dusting
of
red
pepper.
Serves
five.
Based
on
recipes
from
Aramco
World
magazine
March
-
April
1988
Tabouleh
(Parsley
and
cracked
wheat
salad)
85
grams
(3
oz.,
1/2
cu.)
burghul
2
bunches
flat-leaf
parsley
(about
30
gr.
before
washing,
or 1
1/2
cu.
chopped)
1
bunch
fesh
mint
(about
10
gr.
before
washing,
or
1/2
cu.
chopped)
3
green
unions
or 1
small
union
1
large
tomato
90
milliliters
(3
oz.,
6
tbs.)
lemon
juice
60
milliliters
(2
1/2
oz.,
4
tbs.)
olive
oil
salt
1
romaine
lettuce
(optional)
Leave
the
burghul
in
water
for
about
2
hours,
then
wash
and
squeeze
out.
Wash
and
chop
the
parsley,
mint
and
green
unions
very
fine.
Dice
the
tomato.
Combine
all
ingredients
including
burghul.
Add
salt
to
taste,
lemon
juice,
olive
oil
and
mix
well.
Serve
in a
bowl
lined
with
lettuce
leaves.
This
salad
can
be
eaten
with
a
fork,
but
the
traditionl
ws
is
to
scoop
up a
bite
of
the
mixture
in a
lettuce
leaf
and
pop
it
into
the
mouth.
Based
on
recipes
from
Aramco
World
magazine
March
-
April
1988
Khiyar
wa
Laban
(Cucumbers
and
yogurt)
2
1/5
lbs.
cucumbers
1
lb.
11
oz.
laban
1
clove
garlic
2
tbs.
salt
1
fresh
mint
plant
(about
20
leaves)
or 2
tbs.
dried
mint,
pulverized
Peel
cucumber
and
cut
into
thin
round
slices.
Sprinkle
over
with
salt
and
let
sit
in a
strainer.
If
using
fresh
mint,
remove
leaves
from
plant
and
cut
finely.
Put
the
mint
aside.
Mash
garlic
with
salt.
Add
it
to
the
laban.
Then
add
the
cucumbers.
Mix
thoroughly.
Serve
in a
shallow
bowl
and
add
fresh
or
dried
mint
as a
garnish.
Kibbi
Nayye
(Raw
meat)
2
1/5
lbs.
lamb
pure
lean
and
completely
free
of
all
fat
8
1/2
oz.
burghul
(ground
wheat)
4
oz.
onions
2
1/2
tbs.
salt
1
tsp.
pepper
Grind
meat
and
onions
coarsely
in a
food
chopper.
Then
put
this
mixture
into
a
"Cutter"
and
add
salt
and
pepper.
Blend
in
"Cutter"
for
about
10
minutes.
As
cutter
turns,
add
small
cubes
of
ice
to
be
ground
with
the
mixture.
This
helps
give
the
meat
more
consistency.
At
the
end
of
ten
minutes
start
adding
the
burghul.
Continue
blending
ten
minutes
longer
after
all
burghul
has
been
added.
Put
mixture
into
a
bowl
and
garnish.
Serve
cold.
Lahme
be
Ajin
2
1/5
lbs.
flour
1
pt.
water
1
1/2
tbs.
salt
1/2
oz.
yeast
(1
cake
commercial
American
yeast)
1
lb.
butter
that
has
been
melted
and
cooled
2
1/2
lbs.
lean
lamb,
chopped
fine
2
lbs.
red
onions,
finely
chopped
1
stick
of
butter
to
fry
the
chopped
meat
4
oz.
snobar
(pine
nuts)
2
tbs.
salt
for
the
meat
1
1/2
cups
of
vinegar
or
labni
1/2
tsp.
pepper
Sift
flour,
melt
yeast
in
water
and
add
salt.
Pour
the
yeast
mixture
gradually
on
the
flour
kneading
all
the
while.
Allow
dough
to
rest
3
hours.
Melt
butter
and
work
it
into
the
risen
dough.
Form
dough
into
small
balls.
Prepare
filling:
Fry
chopped
onions
in
butter
until
it
is a
golden
brown.
Add
meat,
spices
and
snobar
and
stir
occasionally.
After
a
few
minutes
add
vinegar
and
let
cook
a
little
longer.
Remove
from
heat
and
allow
to
cool.
Roll
out
balls
of
dough
with
one
finger
(in
order
to
remain
round).
Put
some
of
the
filling
on
the
flattened
pieces
of
dough
and
arrange
in a
baking
pan.
Bake
in
hot
oven
for
a
few
minutes.
Serve
hot
with
yoghurt.
Grape
Leaves
0.8
lb
of
ground
beef
1.5
cups
of
uncooked
rice
1
Large
onions
(or
2
small
ones)
1
Can
of
preserved
(pickled)
grape
leaves
A
handful
of
parsley
1
tsp
of
allspice
1
tsp
of
lemon
pepper
salt
1
tsp
garlic
powder
1
tsp
lemon
juice
4+
Chicken
boullions
Boil
grape
leaves
for
8
minutes.
Drain
and
let
cool
down.
Chop
onion
very
fine.
Chop
parsley
very
fine.
Mix
chopped
onion,
chopped
parsley,
ground
beef,
rice,
allspice,
lemon
pepper
salt,
and
garlic
powder
together
into
a
paste.
Stuff
grape
leaves.
Tightly
pack
stuffed
grape
leaves
into
a
medium-large
saucepan
in
layers.
Make
sure
each
layer
is
completely
filled
in.Cover
to
top
layer
with
a
plate
to
weight
the
stuffed
grape
leaves
down.
Cover
with
water.
Add
chicken
boullions
and
lemon
juice
to
water
and
bring
to a
boil.
Simmer
for
approximately
45
minutes
or
until
water
is
almost
gone.
Serve
and
enjoy!
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