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06-26-2012, 08:06 AM
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#1
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Assistant Cook
Join Date: Jun 2012
Location: Dallas, TX
Posts: 7
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Looking for Lebanese food recipes.
Hello all.
I am new here and looking for some basic / classic Lebanese recipes to add to my collection.
Thanks,
Ceralia
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06-26-2012, 11:44 AM
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#2
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Executive Chef
Join Date: Jan 2012
Location: Both in Italy and Spain
Posts: 3,425
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Buonasera Ceralia,
Several months ago during January and Fenruary 2012, I had placed some recipes for:
1) babaghanuj ( eggplant & tahine )
2) hummus ( chickpea & tahine )
*** in the Ethnic Section along with numerous Greek recipes as well ...
Is there a specific recipe that you are looking for ?
Welcome Aboard to D.C.
Kind regards and have a lovely Tuesday.
Ciao, Margaux Cintrano
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06-26-2012, 12:15 PM
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#3
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Chef Extraordinaire
Join Date: Sep 2010
Location: near Montreal, Quebec
Posts: 25,416
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Hi and welcome Ceralia.
If anyone has a TNT (tried 'n true) recipe for shish taouk and/or schwarma, I would love to have it.
__________________
May you live as long as you wish and love as long as you live.
Robert A. Heinlein
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06-26-2012, 12:26 PM
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#4
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Master Chef
Join Date: Jan 2011
Posts: 6,443
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In the "Mediterranean Diet Cookbook" (Jenkins), there is a wonderful Lebanese garlic sauce recipe. Also, Jeff Smith (Frugal Gourmet), was of Lebanese decent. He had a series of books on Immigrant cooking, which included Lebanese recipes.
__________________
Emeralds are real Gems! C. caninus and C. batesii.
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06-26-2012, 12:33 PM
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#5
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Head Chef
Join Date: Sep 2004
Location: USA,Florida
Posts: 2,417
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Quote:
Originally Posted by CraigC
In the "Mediterranean Diet Cookbook" (Jenkins), there is a wonderful Lebanese garlic sauce recipe. Also, Jeff Smith (Frugal Gourmet), was of Lebanese decent. He had a series of books on Immigrant cooking, which included Lebanese recipes.
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Yes, Jeff Smith had quite a few recipes from his Lebanese roots. some are in his first (I think) cookbook "The Frugal Gourmet". I make his stuffed grape leaves often; we love them.
As for Shwarma, I think that there are as many recipes out there as there are Lebanese cooks. I make one that I got from DC's ethnic cooking section.
__________________
I can resist anything, but temptation. Oscar Wilde
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06-26-2012, 01:36 PM
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#7
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Executive Chef
Join Date: Aug 2007
Location: The edge of the Great Dismal Swamp
Posts: 3,306
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Quote:
Originally Posted by taxlady
If anyone has a TNT (tried 'n true) recipe for shish taouk and/or schwarma, I would love to have it.
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What she said!!
Me too!
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06-26-2012, 03:36 PM
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#8
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Assistant Cook
Join Date: Jun 2012
Location: Dallas, TX
Posts: 7
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Thank you all for the responses! I will check out those websites posted!
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08-21-2012, 07:28 AM
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#9
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Senior Cook
Join Date: Aug 2012
Posts: 187
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Quote:
Originally Posted by Margi Cintrano
Buonasera Ceralia,
Several months ago during January and Fenruary 2012, I had placed some recipes for:
1) babaghanuj ( eggplant & tahine )
2) hummus ( chickpea & tahine )
*** in the Ethnic Section along with numerous Greek recipes as well ...
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Where is "the Ethnic Section"?
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08-21-2012, 07:50 AM
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#10
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Executive Chef
Join Date: Jan 2012
Location: Both in Italy and Spain
Posts: 3,425
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Kitchen Barbarian,
Look in: More Foods, and arrow down to Ethnic and then, open and do a search.
Kind regards and welcome to D.C.
Margi.
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08-21-2012, 10:59 AM
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#11
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Senior Cook
Join Date: Aug 2012
Posts: 187
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Hmmm, ok, that just brings you back to this forum. Sorry, I thought there was a recipe section or something where these could be easily found.
After a LOT of mucking about with the search utility, I finally came up with these:
Babaganouj
Hummus
Are these the right ones? The only thing is, the one for hummus doesn't give ANY quantities...
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08-21-2012, 11:28 AM
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#12
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Executive Chef
Join Date: Jan 2012
Location: Both in Italy and Spain
Posts: 3,425
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Kitchen,
I believe so, however, if you put my name, Margi Cintrano in the Search and check Threads, all my threads should come on your screen; and you can look for the Babaghnuj and the Hummus and the Tzatziki, even though it is Greek, the Lebanese also use Yogurt Cucumber Dip.
I had also published a recipe on Falafel which originated in Egypt.
Enjoy, and let me know if you have located.
Kindest. Margi.
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08-21-2012, 11:43 AM
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#13
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Chef Extraordinaire
Join Date: Jan 2011
Location: Rural Ottawa, Ontario
Posts: 13,466
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Quote:
Originally Posted by Kitchen Barbarian
Hmmm, ok, that just brings you back to this forum. Sorry, I thought there was a recipe section or something where these could be easily found.
After a LOT of mucking about with the search utility, I finally came up with these:
Babaganouj
Hummus
Are these the right ones? The only thing is, the one for hummus doesn't give ANY quantities...
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Hummus is, IMO, a taste thing.
I usually use dry beans, cook those, skin those. I think a can has 15 oz. in it.
So--
2 cans garbanzo beans(I'm guessing that would be about 4 cups)
1/4 c bean juice
garlic (I usually use 4-6 cloves, but it is to taste)
1/4-1/2 c olive oil
1/2 c freshly squeezed lemon juice (when using toasted walnuts, I use lime juice--ditto when using hot peppers)
1/8 tsp cayenne pepper
2-3 T tahini - to taste
Put every thing in an FP or blender and blend to reach the consistency you like.
I often add toasted walnuts, black olives, etc. For me, it is a "taste" thing.
This link might give you exact measurements:
The 9 Best Hummus Recipes (and homemade ezekiel chips) | Amy Layne Paradigm Blog
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08-21-2012, 11:52 AM
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#14
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Executive Chef
Join Date: Jan 2012
Location: Both in Italy and Spain
Posts: 3,425
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Kitchen Barbarian,
Yes, you have my two recipes ... Using canned beans verses dry and soaked overnight creates a different flavor profile ... It is worth the time to prepare the Chickpeas for the Hummus from dry beans, and one can have leftover beans for a gorgeous Spanish sausage bean stew ... The eggplant, which is the principle ingredient of Babaghanuj, could be a bit laborious, however, worthwhile to the palate!
Enjoy,
Margi.
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08-22-2012, 02:38 PM
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#15
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Sous Chef
Join Date: Nov 2011
Posts: 545
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I love this blog
http://www.tasteofbeirut.com/
I'm dyyyying to make the cheese kunafa but I'm on a diet.....sigh....
If you make it please describe it in detail so I can enjoy it vicariously
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