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Lebanese Recipes
Welcome to our new recipe section.
We've gathered some of our parishioner's favorite recipes to
share. Hope you enjoy them as much as we do!
Sheikh El
Mihshi (Eggplant or Squash)
(Makes 6+ servings)
Submitted by Lama & Najwa El-Dahdah
I ngredients:
• 3 Tbsp. vegetable oil + enough to grease dishes
• 3 large eggplants (or 6 lbs. of squash)
• Hashwé (for 6 people) see below.
• Sauce: 2 c. crushed tomato, 1 ¾ c. water, 1 Tbsp. salt
Directions:
Slice Eggplants in cross sections of 2cm (slice squash in
halves lengthwise). Grease bottom of two large deep dishes
(approx. 2-3 13x9 in. pans) with vegetable oil. Arrange
slices, and drizzle with vegetable oil. Broil eggplant
slices (or squash) until golden and remove from oven.
(Remove & discard 1 tsp. of seeds from each squash center)
Press center of eggplant with back of big spoon. Fill with
Hashwé until slice is heaped. Add tomato sauce until slices
are coated. Loosely Cover dishes with foil and bake at 400˚
for 40 minutes. Uncover and bake for 10-15 minutes.
Serve with rice, green pepper slices, pickles, and radishes.
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Hashwé (Makes 6 servings)
• 1 ½ Tbsp. shortening
• ¼+ c. pine nuts
• 1 lb. ground beef
• 1 large onion (diced)
• 2 tsp. salt
• 1 tsp. sweet pepper
• Dash of black pepper
Melt shortening in heated skillet, brown pine nuts. Remove
pine nuts, and keep for later. In same skillet put rest of
ingredients. Stir and Cook until meat is browned. Fold in
pine nuts.
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Baba Ghanouj
Submitted by Lama & Najwa El-Dahdah
Ingredients:
• 2 large eggplants
• 3-4 cloves of garlic
• 3 Tbsp. tehini
• Juice of 1-2 lemons
• 1tsp. salt
Directions:
Grill eggplants and peel. Mash garlic and salt and combine
with cooked eggplants. Mash mixture to puréed consistency.
Add tehini and lemon juice and mix. Garnish with parsley
leaves/ olives/ mint leaves.
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HASH’WEE
(STOVE-TOP STUFFING)
Submitted by Elaine Parisi • 1/4 cup butter
• 1/2 pound ground round or ground lamb
• 1 cup uncooked rice
• 1/2 cup pine nuts (pignolia)
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 teaspoon allspice
• cinnamon -- to taste
• 1 1/4 cups boiling water
Melt butter in saucepan. Saute meat and pine nuts until meat
is done. Add rice and spices stirring often. Add boiling
water. Simmer on low for 15 minutes.
Serving Ideas : May be eaten with yogurt as a main meal.
Options : When cooked, spoon into bundt cake pan and press
down.
Invert on large round dish. Garnish with slivered almonds
and whole almonds browned in butter.
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Fattouche Salad
Submitted by Alise Ghanem • 1-2 pieces flat bread (pita)
toasted and broken into small pieces
• 1 chopped cucumbers
• lettuce cut into small pieces (romain & iceberg)
• 1 onion finely chopped
• 1-2 tbls olive oil
• 1/2.fresh squeezed lemon juice
• 1 tbs sumac or oregano
• 1 tsp.salt
• Dash of fresh ground pepper
• 1 bunch of parsley
• 1 or 2 fresh, ripe tomatoes
Chop all the vegetables and mix well; add lemon, salt,
spices; oil ,bread . Serve immediately
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Kafta
Submitted by Joe & Rosie Gantos • 21/2 lbs.lean ground
meat (ground fine)
• 1 large onion chopped very fine
• 1 tbs.salt
• Dash of fresh ground pepper
• 2 bunches parsley
• 1 tsp. allspice
Put the meat through a grinder (optional). Chop the onions
fine and mix them with salt and spices. Chop parsley very
fine and add it with the onions to the meat and mix
thoroughly. Take portions or meat mixture and mold each on
skewers so that is secure; or form into patties. Grill over
open fire or broil in hot oven. Great with Pita bread and
salad as a side dish.
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Lebanese Breakfast
Recipes
Submitted by Rachel Ganim Muha IJEE - Egg Omelet
• 6 eggs
• 2 Tablespoons minced fresh parsley
• 2 Tablespoons minced fresh mint
• 4 green onions, minced
• 2-3 Tablespoons olive oil
• salt and pepper to taste
Heat the oil over a low heat in a non-stick skillet while
you whip the eggs. Mix in the parsley, mint and green
onions. Fry in the hot oil as you would any omelet. Serves 3
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MIBA'THARA - Eggs
and Tomatoes • 3 Tablespoons olive oil
• 1 Large onion, chopped
• 3 large tomatoes, sliced in thick rounds
• 6 eggs
• salt, pepper to taste
• cinnamon, optional
Fry the onion in hot olive oil until golden brown. Add the
sliced tomatoes and spices and fry about 5 minutes. You can
beat the eggs and pour them over the onion/tomatoes and cook
until set, or you can crack the eggs on top of the tomatoes,
cover and cook until the yolks are done to your liking.
Serves 3 or more.
Serve the egg dishes with Lebanese bread (pita bread, found
in most stores), soft goat or feta cheese, black olives in
olive oil, tomatoes, dates and other fruits and yogurt.
(These egg recipes make an healthy and filling meatless
Lenten meal.)
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Tabbouleh (Parsley
Salad)
Submitted by Theresa Fares INGREDIENTS:
• 1/4 cup fine burghul (cracked wheat)
• 2 cups finely chopped parsley
• 1/2 kg (16 oz) firm red tomatoes, washed and finely
chopped
• 1/2 cup finely chopped fresh mint leaves
• 2 bunches finely chopped green onions (use whole onion)
• 1/2 cup fresh squeezed lemon juice
• 1 teaspoon salt (as desired)
• 1/2 cup extra virgin olive oil
• a dash of all spice (as desired)
PREPARATION:
Wash chopped mint and parsley then drain well.
Wash the burghul several times and drain thoroughly
Soak in cold water for 20 minutes.
Mix chopped green onions with salt.
Mix all ingredients in a bowl.
Add olive oil, coat well and then add lemon juice, toss the
mixture well.
Serve Tabbouleh chilled with crisp romaine or iceberg
lettuce leaves
NOTE: Be sure to squeeze water out of burghul before mixing.
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HUMMUS BI-TAHINI (Chick Peas with Sesame Paste)
Submitted by Sofia Chidiac • 1 large can chick peas
• 1-2 tlbs tahini (sesame paste)
• Fresh lemon juice to taste
• 1/2 teaspoon salt
• 1/2 glove garlic, mashed
• 1/4 cup olive oil
• 1/4 teaspoon paprika
• 1 tablespoon chopped parsley
Mash or puree chick peas in blender or food processor. Add
the tahini, lemon juice, salt, and garlic. Serve with Pita
bread as an appetizer or raw vegetable dip.
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Chicken & Rice
Submitted by Siham Saliba • 1 large whole roasting chicken
• Uncooked Rice (Uncle Ben’s is best)
• ¼ lb ground beef or lamb
• 1-2 tbls pine nuts
• 1-2 tbls almonds (whole or slivered)
Bring whole chicken to a boil; season stock with chicken
boullion, ground pepper, celery stalks, salt; simmer until
meat begins to fall off bones. Strain stock; pull meat from
bones; sauté almonds, pine nuts & ground beef in a olive oil
or butter; add uncooked rice; cover with stock & simmer
until stock absorbed. Serve rice topped with chicken.
Important: use 2 cups broth to 1 cup rice.
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Lamb, Green Beans & Tomato Stew (Ta’bee’k)
Submitted by Adele (Knieser) Busch • 1 lb lamb or beef
stew meat
• 1 large can diced tomatoes
• 1lb fresh green beans cut in quarters (frozen can be
substituted)
• 1 half green pepper cut in chunks
• 1 clove minced garlic
On medium heat, sauté meat, green pepper & minced garlic in
1-2 tbls olive oil; add tomatoes; bring to a boil then
simmer together until meat is cooked & tender (about 45 mins,
stir occasionally). Salt & pepper to taste. Cook green beans
separately until hot, tender-crisp. You can add green beans
to stew if desired. Serve stew & green bean over hot cooked
rice. Whole or cut okra (bami) can be substituted for green
beans. Rice recipe below.
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Easy Perfect Rice
(Roz)
• 1-2 cups Uncle Bens Long Grain White Rice
• 1 tlbs oil
• ½ cup orzo pasta
Sauté rice & pasta over low heat until rice appears
transparent; add cold water until a little above rice.
Bring to a boil and then simmer until water is absorbed and
rice is tender. Butter, salt & dash of pepper can be added
for flavor. Serve with hot stew. (For variations, see
Siham’s Saliba’s recipe for Lebanese Style Chicken & Rice.)
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