Cuisine libanaise

Voici un article oublié dans les brouillons, qui aurait du paraitre il y a jours...

Pour ceux qui voudraient varier la cuisine de décembre, voici les recettes du cours de cuisine de ce mois !

Hummus

Ingredients:

1 can (14oz) Chick peas

1 clove garlic

1 tbsp tahini

2-3 tbsp lemon juice

Dash of salt

Directions:

Drain chick peas and wash with clean water

Place all ingredients in food process

Mix together

Add water to make the mixture creamy

You can adjust lemon juice, garlic and salt to taste

Baba Ghannouj

Ingredients:

1 Large Eggplant

1 Tbsp Tahini

2 cloves minced garlic

2 lemons juiced

2 tbsp water

Dash of salt

Directions:

Wash eggplant and barbecue over the cook top. Keep on turning it on all sides until it is cooked and soft

Once cooled, peel it, cut the top stem and smash it with the potato smasher

Mix all ingredients above with the mashed eggplant together

You can adjust lemon juice, garlic and salt to taste

Pour in a serving dish and garnish with olive oil

Tabbouleh

Ingredients:

2 bunches Parsley

1 Medium size white or red onion

Or 3 Green onions

4 Medium size tomatoes

1 tbsp fine cracked wheat (bulgur)

3-4 tbsp squeezed lemon juice

½ tsp salt

2 tbsp extra virgin olive oil

½ bunch fresh mint

Directions:

Separate the parsley and mint leaves from the stem

Wash and chop them small and fine with a sharp knife

Squeeze excess water and place in big bowl

If you are using green onions, chop small and add them to the parsley/mint mixture

If you are using white or red onion, chop small and place in a separate bowl with a little salt and water. Keep aside for 10 minutes

Soak 1 tbsp bulgur in warm water, leave it to soak for 10 minutes

Cut tomatoes small and add to the parsley mixture

When ready to serve, rinse the onion from the salt, squeeze excess water out and add them to the parsley mix

Squeeze the bulgur from water and add it to the parsley mix

Add lemon juice, salt and olive oil

Mix all together and serve fresh

Shawarma

Ingredients:

4 pieces of chicken breast

4 cloves garlic

¼ cup lemon juice

¼ cup white vinegar

Dash of salt and pepper

2 pieces of cardamom

¼ tsp cinnamon powder

¼ tsp nutmeg powder

2 tbsp olive oil

Directions:

Cut chicken breast in strips

Add all the ingredients above to the breasts and mix very well

Cover with foil and refrigerate for 2-3 hours before cooking

Preheat oven to 420 degrees

Place the chicken in a non stick pan, add one cup of water, cover with foil and cook for ½ hour.

Stir chicken at least twice during the cooking to avoid it sticking together

Uncover the pan and cook for an additional 10 minutes until the excess water evaporates

Garlic Sauce

Head of garlic peeled

Add salt and chop very fine in a food processor

½ cup olive oil

2 lemons juiced

While the processor is chopping the garlic, add 1 tbsp oil and 1 tbsp lemon juice

Continue adding the ingredients slowly while processor is still mixing and no more oil and lemon juice is left

Mixture will be fluffier and thicker

Serving Instructions:

Cut a pita bread in half as a pocket

Add chicken pieces inside

Add garlic mixture, a pickle and 2 pieces of tomato strips

Moughleh

Ingredients:

7 cups of water

1 cup rice powder

2 cups sugar

1 tbsp caraway powder

1 tbsp ground cinnamon

Garnish Ingredients:

½ cup dried shredded coconut

½ cup walnuts

½ cup almonds

Directions:

Mix rice powder, sugar, caraway and cinnamon very well

Add to the water, stir with a wooden spoon until it starts boiling and the mixture becomes thick

Pour in small cups or a big bowl and let the mixture cool overnight

4 hours before serving, soak, in separate bowls, the garnish ingredients in 2 cups of water

Strain water from nuts and coconuts before serving, mix all together and use as garnish

SAHTAIN!!