Lebanese Messe

Error message

  • Deprecated function: The each() function is deprecated. This message will be suppressed on further calls in _menu_load_objects() (line 579 of /home4/lenareci/public_html/includes/menu.inc).
  • Notice: Trying to access array offset on value of type int in element_children() (line 6598 of /home4/lenareci/public_html/includes/common.inc).
  • Notice: Trying to access array offset on value of type int in element_children() (line 6598 of /home4/lenareci/public_html/includes/common.inc).
  • Notice: Trying to access array offset on value of type int in element_children() (line 6598 of /home4/lenareci/public_html/includes/common.inc).
  • Notice: Trying to access array offset on value of type int in element_children() (line 6598 of /home4/lenareci/public_html/includes/common.inc).
  • Notice: Trying to access array offset on value of type int in element_children() (line 6598 of /home4/lenareci/public_html/includes/common.inc).
  • Notice: Trying to access array offset on value of type int in element_children() (line 6598 of /home4/lenareci/public_html/includes/common.inc).
  • Notice: Trying to access array offset on value of type int in element_children() (line 6598 of /home4/lenareci/public_html/includes/common.inc).
  • Notice: Trying to access array offset on value of type int in element_children() (line 6598 of /home4/lenareci/public_html/includes/common.inc).
  • Deprecated function: implode(): Passing glue string after array is deprecated. Swap the parameters in drupal_get_feeds() (line 394 of /home4/lenareci/public_html/includes/common.inc).

Batata bil kizbara– Spicy Coriander Fried Potatoes

 

A delicious Lebanese appetizer made with potatoes and cilantro...

INGREDIENTS

4 large potatoes
1 cup vegetable oil for frying potatoes
5 fresh garlic cloves, crushed with a pinch of salt
A dash of salt (as desired)
1/2 tsp. ground red pepper (optional)
1 bunch green fresh coriander
3 tbsp. olive oil

PREPARATION

Slice potatoes into small cubes, wash and drain.

Fry potatoes in hot vegetable oil until golden brown, place on absorbent paper.

Meanwhile, rinse the coriander leaves and don't miss to keep the stems as they are very healthy, put on a clean piece of cloth to dry the water from them. then chop finely.

In a deep frying pan add the crushed garlic then sauté it on medium heat in the 3 tbsp. of olive oil just for a few minutes. You want the garlic to stay a bit raw, not fully cooked, or otherwise if you overcook the garlic loses its flavor.

Add a tiny pinch of salt, then add the chopped coriander to the garlic and sauté/mix them well for a minute or two.

Finally, add the fried potatoes to the pot, mix it well and cook it for 3 to 5 more minutes while stirring and you're done.

Serve hot or cold as an appetizer.

Note: if you love spicy food, you can add the ground 1/2 tsp. red pepper

Kibde makli (fried chicken liver)

 

I love those crispy fried chicken livers, they are super healthy and tasty!!!

INGREDIENTS

500 g Chicken Livers, washed and removed from the thin veins

1 Onion, diced

4 Garlic cloves, crushed

Salt, as desired

1 tsp. 7 Spices

1 tsp. powdered Cinnamon

1/2 cup Lemon juice, or 3 tbsp. Pomegranate juice, or 1 tbsp. Balsamic Vinegar (to your choice).

2 tbsp. Butter

1 tbsp. Olive Oil

PREPARATION

Coat the chicken livers with salt and spices.

Heat the olive oil in a pan enough to hold the chicken livers.

When hot, fry the chicken livers until browned on each side, about 7 to 10 minutes, depending on how you like them cooked.

Remove from the pan and set aside.

In the same pan, add the butter and allow to melt, then add the thinly diced onions and crushed garlic, fry for a few minutes.

Return the chicken liver to the pan and add the pomegranate molasses and stir.

Allow the molasses to bubble on very low heat for a minute.

Garnish with fresh pomegranate seeds and chopped coriander if available.

Mayo is a perfect dipping sauce

ARAYES KAFTA - KAFTA BIL KHIBIZ

 

Arayes are native to Lebanon, where they stuff kofta, spiced beef or lamb mixture, into pita pockets and grill them. Yes, it's as good as it sounds. Arayes are delicious...a match made in heaven. it can serve as the main course or as a small bite to have before lunch...

INGREDIENTS

1/2 kg Kafta

3 loafs Pitta Bread, (cut into 12 pieces)

4 to 5 tbsp. Butter

PREPARATION

Spread some butter on the inner part of the bread pieces.

Divide Kafta into 12 portions. Spread over buttered bread.

Brush both sides of the pita with olive oil and bake for 20 minutes, flipping halfway through.

Bake in a grill or an oven at 200c.

Serve warm with tahini for dipping or with the famous Lebanese hummus. 

Beef Meat Cold Pâté Roast

 

Almost every lunch, dinner, or formal event in Lebanon begins with an endless spread of mezze. Tables get filled with appetizers. The food should appear endless.... this is the unspoken rule of the middle east hospitality. This pâté is quite nutritious, often eaten as part of a mezze spread!!

BEEF MEAT PÂTÉ WITH PISTACHIOS

INGREDIENTS

1/2 kg Beef Meat, (Habra pâté)

1/2 cup Bread Crumbs, (Ka’ak)

1 Egg

1 Onion, grated

3 cloves Garlic, (crushed)

3 cloves Garlic, (sliced)

1 tsp. All-Spices, (ground)

½ tsp. Cinnamon, (ground)

½ tsp. Sweet Spice, (ground)

½ tsp. Salt

1 cup Pistachio Nuts, (shelled and toasted)

1/2 cup Flour

1 cup Vegetable Oil

METHOD

In a large mixing bowl combine meat with ground ka’ak, minced garlic, sliced garlic, grated onion, and egg. Add all, salt and spices. Mix well, being careful not to overwork but ensuring the spices get evenly mixed throughout.

Spread the meat on a clean surface. Then flatten a piece of the meat mixture, sprinkle with pistachios, and fold closed to form into a smooth log. Use ice water to smooth the meat mixture if you feel that it is a bit sticky. Coat with flour. Set aside

In a non-stick pan, heat 1/2 cup of vegetable oil and fry the meat rolls until browned from all sides.
Place the meat rolls in a non-stick oven pan coated with some oil and bake for 20 minutes.

NOTE:

This pâté is made from very lean beef with 0% fat, (called habra in Arabic). Traditionally it is deep-fried for browning before baking

This spreadable pâté can include vegetables, boiled eggs, pistachios along with herbs or spices, Pâté can be served either hot or cold, but its fullest flavor is after a one day of chilling.