LEBANESE COOKBOOK

MAIN COURSE – 60 + Quick and easy to prepare at home recipes, step-by-step guide to the classic Lebanese cuisine

TABLE OF CONTENTS

BREAKFAST

SHAKSHUKA

NAAN MANOUSHEH

POTATOES AND EGGS

SPICED SAUSAGES

FATTEH HUMMUS

ZUCCHINI OMELET

EGGS WITH LAMB

HALLOUMI AND EGGS

MORNING HASH

SCRAMBLED EGGS WITH PITA

LUNCH

LEBANESE LENTIL SOUP

CHICKPEA SOUP

VEGETABLE SOUP

CHICKEN AND VERMICELLI SOUP

GREEN SPLIT PEA SOUP

EGGPLANT GANOUSH

KEBABS ON COUSCOUS

SHISH CHICKEN

CHICKEN AND POTATOES

LUNCH CHICKEN

DINNER

STUFFED PEPPERS

DINNER WRAPS

CHICKEN PASTA

CINNAMON CHICKEN RICE

BEEF AND GREENS

BEEF SPRING ROLLS

LEMONY CAULIFLOWER

ZUCCHINI BOATS

SPICED SQUID

CHICKPEA SOUP

DESSERTS

KNEFE

TURMERIC CAKE

MEGHLI

PISTACHIO CAKE

COOKIE TRUFFLES

RICE PUDDING

MHALABIA

SPICED PUDDING

SAHLAB

HALVAH

 Copyright 2019 by Noah Jerris - All rights reserved.

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Introduction

Lebanese recipes for personal enjoyment but also for family enjoyment.  You will love them for sure for how easy it is to prepare them.

BREAKFAST

SHAKSHUKA

Serves:

2

Prep Time:

15

Minutes

Cook Time:

20

Minutes

Total Time:

35

Minutes

INGREDIENTS

-       4 eggs

-       3 tbs parsley

-       1 red capsicum

-       2 tomatoes

-       14 oz crushed tomatoes

-       ½ cup chicken broth

-       1 ½ tsp paprika

-       ½ tsp black pepper

-       1 red onion

-       2 tbs olive oil

-       1 tsp cumin

-       2 tbs tomato paste

-       2 garlic cloves

-       1/3 tsp salt

DIRECTIONS

Cook the onion and garlic in hot oil for about 3 minutes

Add in the capsicum and cook for another minute

Add the diced tomatoes, cook for about 2 minutes, then add the canned tomatoes, broth, tomato paste, cumin, paprika, salt, and pepper

Simmer on low for 5 minutes, then crack the eggs in and cook for 1-2 minutes

Bake in the preheated oven for about 10 minutes at 350F

Serve immediately

NAAN MANOUSHEH

Serves:

4

Prep Time:

2

Hours

Cook Time:

15

Minutes

Total Time:

2

Hours

INGREDIENTS

-       Naan manousheh

-       4 cups flour

-       1 cup yogurt

-       ½ cup warm water

-       Za’tar

-       Akkawi cheese

-       1 ½ tbs sugar

-       1 cup boiling water

-       3 tsp oil

-       3 tsp dry yeast

-       1 ½ tsp salt

DIRECTIONS

Mix the yeast with sugar and warm water

Mix the yogurt and the boiling water

Add the yeast and 3 cups of flour and mix well

Leave to rest covered for at least 30 minutes

Add the salt, oil and slowly the remaining flour, kneading well for about 5 minutes

Place covered in a warm place until it doubles in size

Divide the dough in 6 portions

Roll the dough into discs and cook into medium hot oil

Brush with butter after 3 minutes

      Flip over and top with desired topping

      Fold it in half and cook for 1 minute on each side

      Serve immediately

POTATOES AND EGGS

Serves:

6

Prep Time:

15

Minutes

Cook Time:

1

Hour

Total Time:

1

Hour

INGREDIENTS

-       8 eggs

-       3 tbs olive oil

-       3 tbs herbs

-       2 onions

-       3 lb potatoes

-       Salt

-       Pepper

DIRECTIONS

Cook the onions for about 3 minutes in hot oil

Reduce the heat and simmer, stirring every 10 minutes for 30 minutes

Spread the diced potatoes in a colander and toss with salt, then let sit for about 5 minutes

Rinse with cold water

Stir the potatoes over the onions adding salt and herbs

Cook covered a little more until soft

Stir in the eggs and cook until done

Serve immediately

SPICED SAUSAGES

Serves:

3

Prep Time:

10

Minutes

Cook Time:

20

Minutes

Total Time:

30

Minutes

INGREDIENTS

-       8 eggs

-       8 oz minced lamb

-       8 oz minced beef

-       2 tbs lemon juice

-       1 tsp cloves

-       3 tsp coriander

-       3 tsp pepper

-       3 tsp coriander

-       4 tbs pine nuts

-       3 tsp pepper

-       1 tsp nutmeg

-       1 red chilli

-       3 garlic cloves

-       2 tsp salt

-       2 inch piece ginger

-       5 tbs wine

-       3 tbs oil

DIRECTIONS

Place the lamb and the beef into a bowl and season with coriander, pepper, salt, ginger, chilli, nutmeg, pine nuts, cloves, garlic, and white wine

Mix well and marinate overnight

Shape the meat dough into sausages

Cook in hot oil for at least 5 minutes

Crack the eggs over the sausages and cook until done

Serve with tomatoes or fresh greens

FATTEH HUMMUS

Serves:

4

Prep Time:

10

Minutes

Cook Time:

40

Minutes

Total Time:

50

Minutes

INGREDIENTS

-       1 cup chickpeas

-       1/3 cup pine nuts

-       3 cloves garlic

-       3 tbs butter

-       1 loaf Lebanese bread

-       450g Greek yogurt

DIRECTIONS

Soak the chickpeas in water overnight

Drain the chickpeas and rinse with water, then place in a water filled saucepan

Bring to a boil, then reduce the heat and simmer for about 30 minutes

Strain the chickpeas, reserving a little bit of the liquid and season with salt, then stir to combine and set aside

Toast the bread until golden and crumble into smaller pieces

Crush the garlic with salt until it becomes a paste, then add the yogurt and mix well

Toast the pine nuts until they change color, then add the butter and cook until browned

Spread a layer of bread, then top with chickpeas, yogurt and pine nuts

Serve immediately

ZUCCHINI OMELET

Serves:

2

Prep Time:

5

Minutes

Cook Time:

5

Minutes

Total Time:

10

Minutes

INGREDIENTS

-       4 eggs

-       1 ½ tsp salt

-       2 zucchinis

-       Olive oil

-       1 cup parsley

-       1 pinch pepper

-       1 onion

DIRECTIONS

Grate zucchini

Mix the ingredients together in a bowl except the eggs

Beat the eggs separately and combine with the mixture

Pour the mixture in heated oil and fry for 3 minutes per side

Serve with pita

EGGS WITH LAMB

Serves:

4

Prep Time:

5

Minutes

Cook Time:

10

Minutes

Total Time:

15

Minutes

INGREDIENTS

-       3 tbs pine nuts

-       1/3 lb ground lamb

-       2 tbs oil

-       1/3 cup onion

-       2 cloves garlic

-       2 tsp spices seasoning

-       2 tbs green scalions

-       4 eggs

-       Salt

DIRECTIONS

Cook the onion in oil for 5 minutes

Add the lamb and the garlic, then season with the spices and cook until browned

Pour the beaten eggs over and cook until done

Top with toasted pine nuts and serve

HALLOUMI AND EGGS

Serves:

2

Prep Time:

5

Minutes

Cook Time:

10

Minutes

Total Time:

15

Minutes

INGREDIENTS

-       Olive oil

-       4 eggs

-       tbs Greek yogurt

-       Mint

-       4 slices halloumi

-       Paprika

DIRECTIONS

Cook the haloumi in hot oil until brown

Crack the eggs over

Season with paprika and cook until done

Mix the yogurt with chopped mint and drizzle over the egg

Serve hot

MORNING HASH

Serves:

4

Prep Time:

10

Minutes

Cook Time:

10

Minutes

Total Time:

20

Minutes

INGREDIENTS

-       6 eggs

-       1 tsp allspice

-       1 tomato

-       1 potato

-       2 tsp water

-       3 tbs oil

-       1 onion

-       1 bunch spinach

-       1 zucchini

-       1/3 eggplant

-       1 bell pepper

-       10 mushrooms

-       Salt

-       Pepper

DIRECTIONS

Sauté the onions in oil for a few minutes, then add the potato

Cook for a few more minutes

Add the eggplant and season with salt and pepper

Add the mushrooms, zucchini and peppers one at a time

Whisk together the eggs, water and allspice and pour over the mixture

Add the tomato and the spinach when the eggs are almost ready

Serve immediately

SCRAMBLED EGGS WITH PITA

Serves:

4

Prep Time:

10

Minutes

Cook Time:

15

Minutes

Total Time:

25

Minutes

INGREDIENTS

-       6 eggs

-       1/3 cup parsley leaves

-       2 tbs olive oil

-       1 tsp salt

-       5 cherry tomatoes

-       3 tsp lemon juice

-       1 tsp harissa

-       1 tbs mint leaves

-       16 pita chips

-       1 tsp cumin

-       10 oz potatoes

-       2 scallions

DIRECTIONS

Mix 1 tbs oil, harissa, lemon juice, cumin and a pinch of salt together

Slice the potatoes and toss into the mixture

Cook the potato slices in the hot remaining oil until browned

Add the white part of the scallions and sauté for about 3 minutes

Add the tomatoes, beaten eggs, parsley, green part of the scallions, mint, and another pinch of salt and cook for another 2 minutes

Stir in the chips

Serve immediately

LUNCH

LEBANESE LENTIL SOUP

Serves:

4

Prep Time:

10

Minutes

Cook Time:

50

Minutes

Total Time:

60

Minutes

INGREDIENTS

-       2 tbs olive oil

-       1 ½ tsp cinnamon

-       2 stalks celery

-       4 cloves garlic

-       3 tsp cumin

-       1 onion

-       2 carrots

-       1 cup lentils

-       4 cups chicken broth

-       6 cups spinach

-       4 cups water

-       1 lemon

-       Salt

-       Pepper

DIRECTIONS

Cook the carrots, onions and celery in hot oil until tender

Season with salt and pepper

Add garlic, cinnamon and cumin and heat for 1 minute

Stir in the lentils and heat for about 2 minutes

Pour in the water, chicken broth and lemon juice and bring to a boil

Summer for at least 30 minutes

Stir in the spinach and cook for 2 more minutes

Season and serve

CHICKPEA SOUP

Serves:

6

Prep Time:

10

Minutes

Cook Time:

30

Minutes

Total Time:

40

Minutes

INGREDIENTS

-       3 tbs olive oil

-       1 ½ tsp paprika powder

-       2 bay leaves

-       1 onion

-       2 tomatoes

-       3 tbs tomato paste

-       1 lemon

-       1 handful parsley

-       1 cup water

-       3 cups vegetable broth

-       2 cups chickpeas

-       2 carrots

-       3 potato

-       ½ tsp chili flakes

-       2 tbs yeast

-       3 garlic cloves

Baharat powder:

-       1/3 tsp cinnamon

-       1/3 tsp nutmeg

-       ½ tsp cloves

-       1 tsp coriander

-       ½ tsp cardamom

-       1 tsp ginger powder

-       2 tsp red peppercorns

DIRECTIONS

Roast the Barhat spices for about a minute

Saute the garlic and onions in hot oil for 2 minutes until soft

Add in the diced tomatoes and cook for 3 more minutes, then add the potatoes and carrots

Add in the powder and bay leaves and cook for a few more minutes

Add the tomato paste, broth, chili flakes, paprika powder and water and bring to a boil

Add in the boiled chickpeas

Simmer for at least 5 minutes

Remove from heat and stir in the lemon juice and chopped parsley

Let it rest and serve

VEGETABLE SOUP

Serves:

8

Prep Time:

10

Minutes

Cook Time:

30

Minutes

Total Time:

40

Minutes

INGREDIENTS

-       10 artichokes

-       2 onions

-       ½ tsp salt

-       1/3 cup parsley

-       3 tbs olive oil

-       2 cups potatoes

-       5 cups vegetable stock

-       3 garlic cloves

-       3 cups carrots

-       1 cup chickpeas

-       2 tomatoes

-       2 lemon

-       1/3 tsp red pepper

-       1 tsp coriander

DIRECTIONS

Sauté the onions in hot oil for about 5 minutes

Stir in the carrots and cook a little more covered

Season with coriander, pepper and garlic, then cook a few more minutes

Add the potatoes, 2 cups of stock and salt

Cover and bring to a boil

Simmer until tender

Stir in the chickpeas, artichoke hearts and tomatoes and season with salt

Simmer for around 3 minutes, then pour in the stock

Serve sprinkled with parsley

CHICKEN AND VERMICELLI SOUP

Serves:

6

Prep Time:

10

Minutes

Cook Time:

20

Minutes

Total Time:

30

Minutes

INGREDIENTS

-       3 lb chicken parts

-       2 carrots

-       2 lemons

-       ¾ cup vermicelli noodles

-       1 celery stick

-       1 onion

-       2 bay leaves

-       2 cloves garlic

-       Salt

-       Pepper

-       Cinnamon

DIRECTIONS

Gently brown the chicken in a pot, then add cold water, carrots, onion and celery stick

Bring to a boil, covered

Simmer for at least 1 hour, then cool and strain the broth

Store the broth in fridge

Break the chicken meat in little pieces and cover

Heat the broth, add the vermicelli and bring to a boil for 3 minutes

Add the chicken meat and serve topped with parsley and cinnamon

GREEN SPLIT PEA SOUP

Serves:

4

Prep Time:

20

Minutes

Cook Time:

40

Minutes

Total Time:

60

Minutes

INGREDIENTS

-       2 tbs olive oil

-       2 stalks celery

-       1 tsp black pepper

-       5 cloves garlic

-       4 potatoes

-       1 onion

-       3 tsp cumin

-       3 cups vegetable broth

-       ½ cup parsley

-       1 lemon

-       1 ½ cups green split peas

DIRECTIONS

Boil the chickpeas in water for about 15 minutes, then drain and set aside

Place the peeled potatoes in cold, salted water and bring to a boil cooking for almost 10 minutes

Sauté the onions and garlic in hot oil for about 5 minutes

Season with pepper, cumin and salt

Add in the potatoes, split peas, celery and vegetable broth, then bring to a boil and reduce to simmer until fully cooked

Puree the soup using a blender until smooth

Serve immediately

EGGPLANT GANOUSH

Serves:

8

Prep Time:

30

Minutes

Cook Time:

20

Minutes

Total Time:

50

Minutes

INGREDIENTS

-       550 g eggplant

-       3 tbs olive oil

-       1/3 cup lemon juice

-       2 garlic cloves

-       1 tsp sumac

-       1/3 cup parsley leaves

-       1 ½ tsp salt

-       450 g lentils

DIRECTIONS

Cook the eggplant in a chargrill pan until tender, then set aside to cool

Peel the eggplant and place in a food processor

Add lemon juice, oil, parsley, salt, garlic, ½ tsp sumac and the lentils reserving 2 tbs of them

Pulse until combined and chunky

Serve sprinkled with lentils

KEBABS ON COUSCOUS

Serves:

4

Prep Time:

10

Minutes

Cook Time:

20

Minutes

Total Time:

30

Minutes

INGREDIENTS

-       6 chicken thighs

-       200 g cherry tomatoes

-       1/3 cup mint

-       1 cup couscous

-       3 tbs olive oil

-       1 ½ tbs sumac

-       1/3 cup lemon juice

-       1 cup parsley leaves

-       2 green onions

-       3 garlic cloves

-       ½ tsp coriander

-       1 cup chicken stock

DIRECTIONS

Mix chicken, sumac, garlic, coriander and half of the oil together

Season with salt and pepper and thread the chicken onto skewers

Cook the chicken skewers on a chargrill pan until golden

Pour the chicken stock into a saucepan and bring to a boil

Remove from heat and add the couscous

Set aside covered for 5 minutes

Transfer to a bowl and add mint, parsley, tomatoes, lemon juice, onion and the remaining oil

Mix well then season with salt and pepper

Serve the couscous topped with the kebabs

SHISH CHICKEN

Serves:

4

Prep Time:

10

Minutes

Cook Time:

10

Minutes

Total Time:

20

Minutes

INGREDIENTS

-       20 oz chicken breast

-       ½ tsp pepper

-       3 cloves garlic

-       1 ½ tsp salt

-       1 ½ tbs olive oil

-       1 lemon

DIRECTIONS

In a bowl add the zest and juice of the lemon, salt, pepper and minced garlic, then place the cubed chicken in

Refrigerate overnight to marinate

Cook the chicken and the marinade in hot oil in a pan for about 5 minutes

Serve topped with parsley

CHICKEN AND POTATOES

Serves:

6

Prep Time:

10

Minutes

Cook Time:

50

Minutes

Total Time:

60

Minutes

INGREDIENTS

-       5 cloves garlic

-       8 chicken pieces

-       ¾ cup lemon juice

-       8 potatoes

-       ½ cup olive oil

-       Salt

-       Pepper

DIRECTIONS

Place the chicken and potatoes in a baking dish and season with salt and pepper

Mix the lemon juice, garlic and olive oil and pour the mixture over the chicken and potatoes

Cover the dich with a foil and place in the preheated oven

Bake for about 30 minutes at 200F, then remove foil and cook for 30 more minutes at 250F

Serve immediately

LUNCH CHICKEN

Serves:

4

Prep Time:

10

Minutes

Cook Time:

30

Minutes

Total Time:

40

Minutes

INGREDIENTS

-       2 lbs chicken

-       5 oz Greek yogurt

-       1 lemon

-       ½ tsp honey

-       1 tbs oregano

-       1 tsp cumin

-       2 tbs garlic

-       1 tbs paprika

-       Salt

-       Pepper

DIRECTIONS

Mix everything together except for the chicken

Add in the chicken and allow to marinate for at least 3 hours

Place the chicken on baking sheet and cook in the preheated oven at 300F for at least 30 minutes

Allow to rest, then serve

DINNER

STUFFED PEPPERS 

Serves:

4

Prep Time:

40

Minutes

Cook Time:

30

Minutes

Total Time:

70

Minutes

INGREDIENTS

-       4 bell peppers

-       ½ cup parsley

-       3 tsp olive oil

-       ¼ tsp sugar

-       ½ tsp oregano

-       1 tsp black pepper

-       1 cup tomatoes

-       1/3 cup water

-       ¾ cup beef broth

-       1 lb sirloin

-       2 cups water

-       ¼ tsp red pepper

-       1 cup onion

-       2 tsp garlic

-       1 tsp salt

-       1/3 tsp cinnamon

-       3 tbs yogurt

-       1 cup rice

-       1 tsp allspice

DIRECTIONS

Cut the tops off bell peppers and reserve them

Discard seeds and place in a baking dish covered with paper towels

Microwave for 5 minutes on high, then allow to rest

Mix ½ tsp black pepper, ¼ cup broth, rice, allspice, cinnamon, salt and sirloin

Divide the mixture among peppers and top with the tops

Cover with water and bake at 450 for about 40 minutes

Sauté the onion in hot oil for at least 5 minutes, then add garlic and sauté 30 more seconds

Add black pepper, tomatoes, broth, water, sugar, red pepper, and oregano and bring to a boil

Reduce the heat and simmer for 30 minutes

      Serve with lemon wedges

DINNER WRAPS

Serves:

4

Prep Time:

20

Minutes

Cook Time:

10

Minutes

Total Time:

30

Minutes

INGREDIENTS

-       450 g hummus

-       2 bunch mint

-       450 g Greek yogurt

-       1 onion

-       4 Lebanese bread

-       5 tsp olive oil

-       2 bag rocket leaves

-       5 cloves garlic

-       2 packet ground lamb

-       2 tsp vinegar

-       2 tsp cumin

-       1 ½ tsp paprika

DIRECTIONS

Chop the mint leaves, slice the onion, peel and crush the garlic and peel and grate the carrot

Mix Greek yogurt, vinegar and mint together, then season with salt and pepper

Cook the onion in hot oil for 5 minutes, then add the garlic, cumin and paprika and cook for 1 more minute

Add the meat and carrot and cook for another 5 minutes

Spread the hummus over each bread and then top with the meat mixture

Add the rocket leaves and roll them up

Heat in a pan for 3 minutes and serve

CHICKEN PASTA

Serves:

6

Prep Time:

20

Minutes

Cook Time:

30

Minutes

Total Time:

50

Minutes

INGREDIENTS

-       2 chicken breasts

-       3 cups pasta

-       3 cups chicken broth

-       2 zucchinis

-       3 tbs basil

-       1/3 cup olive oil

-       10 tbs salt

-       3 tbs garlic

-       2 peppers

-       2 potatoes

-       1 onion

-       1 cup cherry tomatoes

-       5 tbs parmesan cheese

DIRECTIONS

Peel, chop and prepare the vegetables

Cook the potatoes in hot oil for 10 minutes

Add the zucchini and cook for 3 more minutes, then add the chicken and cook for 5 more minutes

Add the onions and peppers and cook 2 more minutes

Season with salt, basil and garlic, add ¼ cup oil, chicken broth, and rice

Cook for 10 minutes on high

Toss in the tomatoes

Serve topped with parmesan cheese

CINNAMON CHICKEN RICE

Serves:

10

Prep Time:

20

Minutes

Cook Time:

40

Minutes

Total Time:

60

Minutes

INGREDIENTS

-       1 chicken

-       1 onion

-       1 handful mint

-       2 cups labneh

-       1 ½ cinnamon sticks

-       1 pinch salt

-       1 cup raisins

-       1 cup almonds

-       3 cups rice

-       4 tbs cinnamon

-       1 ½ cups pomegranate seeds

-       1 stick butter

-       ¾ cup pine nuts

-       2 bay leaves

DIRECTIONS

Cover the chicken with water and bring to a boil, then reduce the heat to a simmer

Cook for at least 20 minutes until tender, then set aside

Strain the broth into a bowl

Place the rice in 6 cups of broth and bring to a boil

Simmer covered for at least 15 minutes until done

Sauté the nuts in melted butter until golden

Mix rice, chicken, salt, raisins, cinnamon, half of the pine nuts, and almonds

Mix until well coated

Serve topped with remaining nuts, seeds, mint, and parsley

BEEF AND GREENS

Serves:

8

Prep Time:

10

Minutes

Cook Time:

20

Minutes

Total Time:

30

Minutes

INGREDIENTS

-       2 tbs olive oil

-       5 cloves garlic

-       1 lb ground beef

-       2 tbs Worcestershire sauce

-       3 tbs red wine

-       2 tbs butter

-       1 lb green beans

-       25 oz tomato sauce

-       2 tsp salt

-       1 tsp black pepper

-       1 onion

DIRECTIONS

Cook the onions in warm butter and oil for 5 minutes

Add the garlic and sauté for 30 seconds

Add the meat, stir in the wine, Worcestershire sauce, tomato sauce and season with salt and pepper

Bring to a boil, then reduce to a simmer

Simmer covered for at least 20 minutes

Serve with rice

BEEF SPRING ROLLS

Serves:

10

Prep Time:

20

Minutes

Cook Time:

30

Minutes

Total Time:

40

Minutes

INGREDIENTS

-       10 sheets spring roll pastry

-       2 tsp salt

-       2 tbs water

-       3 tbs pine nuts

-       1 ½ tsp black pepper

-       5 lb ground beef

-       3 tbs oil

-       2 tsp allspice

-       1 onion

-       1 ½ tbs flour

DIRECTIONS

Sauté the pine nuts in hot oil until golden

Chop the onion

Sauté the beef and add the onion, then season with salt, pepper and allspices

Sauté 5 more minutes until onions are soft

Place 2 tbs of the mixture in the center of a wrapper

Roll up fry in hot oil

Serve warm

LEMONY CAULIFLOWER

Serves:

4

Prep Time:

10

Minutes

Cook Time:

20

Minutes

Total Time:

30

Minutes

INGREDIENTS

-       1 cauliflower

-       1 lemon

-       Salt

-       3 tbs cornstarch

Sauce:

-       2 tsp lemon juice

-       1 garlic clove

-       3 tbs tahini

DIRECTIONS

Toss the cauliflower with cornstarch

Fry in hot oil for about 5 minutes

Mix the sauce ingredients together in a bowl

Serve the cauliflower with the sauce

ZUCCHINI BOATS

Serves:

4

Prep Time:

10

Minutes

Cook Time:

30

Minutes

Total Time:

40

Minutes

INGREDIENTS

-       2 zucchinis

-       1/3 tsp cinnamon

-       1 tsp nutmeg

-       1 tsp cardamom

-       2 tsp oregano

-       1 lb ground beef

-       1 onion

-       2 tsp garlic powder

-       ½ cup water

-       4 tbs tahini paste

-       1 tsp ginger

-       ½ tsp ground cloves

-       ¼ tsp cayenne

-       1 tsp parsley

-       1 lemon

-       2 tsp salt

DIRECTIONS

Slice the zucchini lengthwise and scoop out the inside

Brush the halves with olive oil

Bake for at least 20 minutes until soft

Cook the beef and onions until done, then add in the lemon juice, tahini, spices and water

Fill the zucchinis with the meat mixture and heat in the oven for 5 minutes

Serve immediately

SPICED SQUID

Serves:

4

Prep Time:

10

Minutes

Cook Time:

10

Minutes

Total Time:

20

Minutes

INGREDIENTS

-       50 g cornflour

-       2 tbs coriander

-       1 tsp black pepper

-       1 tsp allspices

-       2 tsp salt

-       650 g squid

-       2 tbs cayenne pepper

-       3 tbs cumin

DIRECTIONS

Cut the squid in rectangles and toss in cornflour, coriander, allspices, cumin, cayenne pepper, salt, and pepper

Fry in hot oil until golden

Serve sprinkled with salt

CHICKPEA SOUP

Serves:

4

Prep Time:

10

Minutes

Cook Time:

40

Minutes

Total Time:

50

Minutes

INGREDIENTS

-       30 oz chickpeas

-       ¾ cup roasted red pepper

-       1 tsp red pepper flakes

-       2 bay leaves

-       4 tbs olive oil’3 tbs cumin

-       3 tbs tomato paste

-       2 lbs chicken thighs

-       3 tbs lemon juice

-       4 garlic cloves

-       2 cups bread cubes

-       4 tbs parsley leaves

-       Salt

DIRECTIONS

Season the chicken with salt and cook until golden-brown

Cook the garlic for at least 30 seconds, then add tomato paste, cumin and red pepper flakes

Stir for about 1 minute

Add the chicken, bay leaves and 4 cups water

Bring to a boil, then simmer for about 20 minutes

Simmer the chickpeas for 5 minutes

Add the shredded chicken, red peppers, oil and lemon juice and simmer for 1 minute

Serve with bread cubes and season again if desired

DESSERTS

KNEFE

Serves:

8

Prep Time:

20

Minutes

Cook Time:

40

Minutes

Total Time:

60

Minutes

INGREDIENTS

-       15 oz phyllo

-       1 egg

-       2 sticks butter

-       3 tbs sugar

-       1 ½ tsp lemon juice

-       15 oz ricotta cheese

Syrup:

-       2 tbs orange water

-       1 cup water

-       2 cups sugar

DIRECTIONS

Shred phyllo into a mixing bowl and add butter, then divide into two

Mix ricotta, sugar, egg and lemon juice together

Place a layer of phyllo on the bottom of a greased baking dish and add the ricotta mixture on top

Cover with the remaining phyllo and sprinkle with butter

Bake until golden and allow to cool

Place the water and sugar into a pot and simmer until it comes to a boil

Boil for 1 minute, then reduce the heat and add the orange water

Allow to cool

Serve the knefe drizzled with the syrup

TURMERIC CAKE

Serves:

16

Prep Time:

10

Minutes

Cook Time:

20

Minutes

Total Time:

30

Minutes

INGREDIENTS

-       2 cups coarse semolina

-       1 cup sugar

-       2 tbs turmeric

-       2 tbs baking powder

-       ¾ cup canola oil

-       2 tbs tahini

-       Almonds

-       ½ cup flour

-       1 cup milk

DIRECTIONS

Mix the dry ingredients together

Mix the wet ingredients in a separate bowl

Combine the two mixtures, mixing until smooth

Pour the batter into a greased baking pan and sprinkle almonds over

Bake in the preheated oven for at least 30 minutes at 350F

Serve cold

MEGHLI

Serves:

8

Prep Time:

5

Minutes

Cook Time:

25

Minutes

Total Time:

30

Minutes

INGREDIENTS

-       1 cup flour

-       1 ½ cups sugar

-       ½ cup almonds

-       2 tbs anise seeds

-       8 cups water

-       ½ cup pistachios

-       1/3 cup pine nuts

-       10 tsp shredded coconut

-       ½ cup walnuts

-       1 tbs caraway powder

-       1 ½ tbs cinnamon powder

DIRECTIONS

Peel and soak the walnuts, almonds, pistachios and pine nuts in cold water

Mix the flour, caraway, sugar, anise and cinnamon together

Add the water and mix well

Put in the cooking pot on the stove and stir

Cook for at least 20 minutes

Pour into individual cups and allow to cool

Serve topped with coconuts and the nuts

PISTACHIO CAKE

Serves:

10

Prep Time:

20

Minutes

Cook Time:

40

Minutes

Total Time:

60

Minutes

INGREDIENTS

Cake:

-       4 eggs

-       1 ½ cup Greek yogurt

-       2 tbs vanilla

-       1 ½ cups sugar

-       2 tsp baking powder

-       1 ½ cup flour

-       2 cups pistachios

-       1 tsp salt

-       2 sticks butter

Glaze:

-       3 tbs milk

-       Salt

-       ½ cup sugar

-       1/3 tsp ground cinnamon

DIRECTIONS

Whisk the eggs and sugar together using a mixer

Beat in the yogurt, butter and vanilla

Pulse the pistachios using a food processor

Sift the flour, ground pistachios, baking powder and salt in a bowl

Mix the wet and dry ingredients until smooth

Pour the batter into a prepared baking dish and cook in the preheated oven for at least 50 minutes at 325F

Mix the glaze ingredients together until smooth

Serve the cake drizzled with the glaze

COOKIE TRUFFLES

Serves:

80

Prep Time:

10

Minutes

Cook Time:

10

Minutes

Total Time:

20

Minutes

INGREDIENTS

-       1 lb chocolate biscuit cookies

-       1 cup sugar

-       5 tbs cocoa powder

-       4 oz chocolate

-       1 cup butter

-       2 tsp instant coffee

-       ½ cup milk

DIRECTIONS

Grind the biscuits using a food processor

Melt the chocolate and the butter together until smooth and well mixed

Combine the biscuit crumbs, melted chocolate, cocoa powder, coffee and sugar together

Slowly stir in the milk and continue mixing until smooth

Form balls from the dough, then roll the balls into powdered sugar, sprinkles, coconut flakes or sugar

Refrigerate until firm and serve

RICE PUDDING

Serves:

4

Prep Time:

10

Minutes

Cook Time:

10

Minutes

Total Time:

20

Minutes

INGREDIENTS

-       15 apricots

-       1 cinnamon stick

-       150 g pudding rice

-       1/3 lemon

-       3 tsp rosewater

-       280 ml double cream

-       200 ml milk

-       3 tsp orange water

-       75 g pistachios

-       3 tbs sugar

-       2 vanilla pods

DIRECTIONS

Put the rice, cream, sugar, milk and vanilla in a pan

Bring to a boil, then simmer for at least 20 minutes

Place the dried apricots in water with the cinnamon stick and bring to a boil, then simmer for 10 minutes

Remove the vanilla pod and stir in the orange water

Divide into bowls and spoon apricots over

Serve topped with pistachios

MHALABIA

Serves:

4

Prep Time:

5

Minutes

Cook Time:

10

Minutes

Total Time:

15

Minutes

INGREDIENTS

-       4 cups milk

-       1 cup sugar

-       3 tsp rose water

-       1/3 cup maizena

-       Pistachios

DIRECTIONS

Mix the maizena and sugar together until well combined

Add ¼ cup milk and stir until smooth

Heat the remaining milk until boiling point, then add the maizena mixture over and stir well

Cook for 5 minutes then remove from heat

Stir in the rose water and stir to combine

Pour into bowls and allow to cool

Refrigerate for at least 3 hours

Serve topped with crushed pistachios 

SPICED PUDDING

Serves:

4

Prep Time:

10

Minutes

Cook Time:

20

Minutes

Total Time:

30

Minutes

INGREDIENTS

-       3 cups water

-       1 tsp cinnamon

-       2 tsp caraway seeds

-       1 tsp aniseed

-       65 g flour

-       ½ cup sugar

DIRECTIONS

Bring 2 cups of water to a boil

Whisk together 1 cup water with the flour until smooth

Mix the sugar and the spices in a bowl

Add the flour mixture to the boiling water and stir

Stir in ½ of the sugar mixture, stir, then add the remaining sugar mixture

Simmer for about 20 minutes, until it thickens

Serve cold

SAHLAB

Serves:

2

Prep Time:

5

Minutes

Cook Time:

5

Minutes

Total Time:

10

Minutes

INGREDIENTS

-       4 cups milk

-       1 cup sugar

-       2 tbs rose water

-       1 tbs sahlab

DIRECTIONS

Mix the sahlab with sugar

Pour the milk into a saucepan and add the sahlab mixture

Bring to a simmer and stir until thickened

Add the rosewater and continue stirring

Pour into cups and serve sprinkled with cinnamon

HALVAH

Serves:

4

Prep Time:

5

Minutes

Cook Time:

10

Minutes

Total Time:

15

Minutes

INGREDIENTS

-       2 cups tahini

-       2 tsp vanilla

-       2 cups honey

-       2 cups pistachios

DIRECTIONS

Heat the honey up to 240F

Allow to cool a little, then stir in the pistachios and vanilla

Fold in the tahini and stir until smooth

Pour into a cake pan and allow to cool

Refrigerate and serve

THANK YOU FOR READING THIS BOOK!