Lebanese Fruit Salad Recipe - How to Make Lebanese Fruit Salad

Photo: Lebanese Fruit Salad Recipe

Lebanese Food, the home of tasty Lebanese food, invites you to try Lebanese Fruit Salad Recipe. Enjoy our collection of traditional Lebanese food Recipes and learn how to make Lebanese Fruit Salad.

Ingredients (serves 4)

1 apple, core removed, diced
1 pear, core removed, diced
1 peach, stone removed, diced
1/3 cup dried apricots, chopped
1/3 cup dried figs, chopped
1/4 cup flaked almonds
1/4 cup shelled pistachio nuts
1 small lemon, rind finely grated
1 pinch ground cloves
1/2 teaspoon vanilla extract
1/2 cup apple juice
1 teaspoon rosewater essence
vanilla ice-cream, to serve
Topping
1 tablespoon sugar
2 tablespoons shelled pistachio nuts, chopped
1 tablespoon cinnamon

Method

Combine apple, pear, peach, apricots, figs and nuts in a large bowl. Mix well.

Add rind, cloves, vanilla, juice and rosewater to fruit mixture. Mix well to combine. Divide between 4 bowls. Top with ice-cream.

Make topping Combine sugar, nuts and cinnamon. Sprinkle over ice-cream. Serve.

Source
Super Food Ideas - May 2004, Page 24
Recipe by Sweaney Family

More Lebanese Food Recipes:

Shepherd's Salad
Chicken with Mushroom and Tomato
Balila
Batata Harra
Vegetarian Moghrabieh
Tabouli Salad

Lebanese sausages (makanek) recipe - How to make Lebanese sausages

Photo: Lebanese sausages recipe

Lebanese Food, the home of tasty Lebanese food, invites you to try Lebanese sausages (makanek) Recipe. Enjoy our collection of traditional Lebanese food Recipes and learn how to make Lebanese sausages (makanek).

Mezze is more than just food, it's a way of life. Learn secrets to the art of grazing with this tasty recipe.

Preparation Time 5 minutes
Cooking Time 10 minutes

Ingredients (serves 4)

500g makanek (see note) or merguez sausages (see note)
2 tbs pomegranate molasses

Method

1. Using your index finger and thumb, press firmly through a sausage at the halfway point to separate the meat, then twist the sausage casing to make 2 smaller sausages (if using merguez sausages, twist at two even points to form 3 smaller sausages). Using kitchen scissors, cut at the twist to separate. Repeat with remaining sausages.

2. Preheat a chargrill pan or barbecue to medium and cook sausages, turning occasionally, for 8 minutes or until cooked through. Transfer sausages to a bowl, add pomegranate molasses and stir to combine.

3. Place makanek on a platter and serve immediately.

Notes
Serves 4-6 as a mezze.

Pomegranate molasses is from selected supermarkets and delis.

Merguez sausages are typically North African in origin. They are usually made from lamb or beef, or a mixture of both, and are spiced with chilli and harissa, which gives them a red colour. Available from selected butchers.

If you can't find makanek or merguez sausages, substitute lamb, beef or pork sausages; the pomegranate molasses will make the dish taste as authentic.

Makanek is a type of Lebanese sausage made from a mixture of beef, lamb and sometimes pork. A comforting spicy staple in winter, these are cooked on the barbecue or fried in their own juices and then seasoned with lemon juice or pomegranate molasses for a thick, delicious gravy to mop up with flat bread. Serve them with lemon wedges to squeeze over if you like them extra tangy!

Source
MasterChef - February 2011, Page 74
Recipe by Kamal Mouzawak

More Lebanese Food Recipes:

Shawarma Djaj - Chicken Shawarma
Spinach Fatayer
Zucchini & haloumi fritters with tabouli
Zucchini and haloumi fritters with dill yoghurt dressing
Reduced-fat Hummus
Extra Easy Hummus

Shawarma Djaj - Chicken Shawarma (Lebanon -- Middle East)

Photo: Chicken Shawarma

Lebanese Food, the home of tasty Lebanese food, invites you to try Chicken Shawarma Recipe. Enjoy our collection of traditional Lebanese food Recipes and learn how to make Chicken Shawarma.

This recipe comes from the 2002 cookbook, Mediterranean Street Food. Preparation time does not include the 3 hours needed for the chicken breasts to marinate.

Servings: 4

Ingredients

2 large boneless skinless chicken breasts
1/2 cup onion , thinly sliced
1 lemon , juice of
1/2 cup extra virgin olive oil (a 'scant' 1/2 cup)
1/4 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon ground black pepper
1/8 teaspoon salt , to taste
1/8 teaspoon dried thyme
4 pita bread , oval
4 tablespoons garlic sauce (see Thum -- Garlic Sauce (Lebanon -- Middle East) #373997)
2 small tomatoes , thinly sliced
1 small red onion , thinly sliced
4 gherkins , thinly sliced lengthwise
2 tablespoons mint , finely chopped
2 tablespoons flat leaf parsley , finely chopped

Directions

In a mixing bowl, combine chicken breasts with 1/2 cup of onion, lemon juice, olive oil & spices, then add the thyme before adding the salt to taste.

Stir well & then let marinate, covered, in the refrigerator for about 3 hours, stirring occasionally.

Preheat oven to 350 degrees F, then place chicken breasts in a roasting pan & bake for 25-30 minutes or until done.

Remove from the oven & shred the chicken into slivers.

Open oval pitas at the seam to create a large pocket, then spread a tablespoon of garlic sauce on the bottom half before filling each pits with equal amounts of sandwich ingredients (i.e. chicken, tomato, onion, gherkins, mint & parsley).

Wrap the bottom of the 'sandwiches' with a napkin & serve immediately.

By Sydney Mike
Food.com

More Lebanese Food Recipes:

Spinach Fatayer
Zucchini & haloumi fritters with tabouli
Zucchini and haloumi fritters with dill yoghurt dressing
Reduced-fat Hummus
Extra Easy Hummus
Shepherd's Salad

Spinach Fatayer Recipe - How to Make Spinach Fatayer

Photo: Spinach Fatayer Recipe

Lebanese Food, the home of tasty Lebanese food, invites you to try Spinach Fatayer Recipe. Enjoy our collection of traditional Lebanese food Recipes and learn how to make Spinach Fatayer.

Mezze is more than just food, it's a way of life. Learn secrets to the art of grazing with this tasty recipe.

Preparation Time 25 minutes
Cooking Time 25 minutes

Ingredients (serves 20)

tbs sumac (see note)
500g baby spinach, finely chopped
1 small vine-ripened tomato, finely chopped
Olive oil, to brush
Lemon wedges and labne (see note) dusted
with sumac, to serve

Fatayer dough
250g (12/3 cup) plain flour, sifted
1/2 tsp dried yeast

Method

1. To make dough, combine flour, yeast and 1 tsp salt in a large bowl. Gradually add 160ml (2/3 cup) lukewarm water and stir to form a dough. Knead dough on a lightly floured work surface until smooth, adding a little more flour if too sticky. Place in a lightly oiled bowl, cover with plastic wrap and set aside to prove for 1 hour or until almost doubled in size.

2. Meanwhile, to prepare filling, place onion, sumac, spinach and tomato in a large bowl. Season with salt and stir to combine. Drain in a large sieve over a bowl, pressing down with the back of a spoon to remove excess moisture. Discard liquid and set aside.

3. Preheat oven to 200C. Line 2 large oven trays with baking paper. Divide dough into 20 and cover with a clean tea towel to prevent dough drying out. Roll a portion into a ball on a lightly floured work surface, then, using a floured rolling pin, roll out until 4mm thick. Place 1 packed tablespoon filling in centre, then fold in dough from 3 sides to form a triangular parcel. Press edges together with fingertips to seal and place on prepared trays. Repeat with remaining dough and filling.

4. Lightly brush fatayer with oil, then bake for 25 minutes or until golden and cooked through. Cool.

5. Transfer to a platter. Serve with lemon and labne dusted with sumac.

Notes
 
Sumac is a reddish-brown, sour ground Middle Eastern spice available from supermarkets.

Labne, available from delis and supermarkets, is drained yoghurt.

Fatayer are small savoury pies. Like many other mezze dishes, they come in a variety of shapes with different fillings and names. These ones are filled with a spinach and herb mixture, seasoned with sumac and flavoured with finely chopped onion. Allow an extra hour to prove the dough.

Source
MasterChef - February 2011, Page 76
Recipe by Kamal Mouzawak

More Lebanese Food Recipes:

Zucchini & haloumi fritters with tabouli
Zucchini and haloumi fritters with dill yoghurt dressing
Reduced-fat Hummus
Extra Easy Hummus
Shepherd's Salad
Chicken with Mushroom and Tomato

Reference: Lebanese Recipes

Zucchini & haloumi fritters with tabouli recipe

Photo: Zucchini & haloumi fritters with tabouli recipe

Lebanese Food, the home of tasty Lebanese food, invites you to try Zucchini & haloumi fritters with tabouli Recipe. Enjoy our collection of traditional Lebanese food Recipes and learn how to make Zucchini & haloumi fritters with tabouli.


Ingredients (serves 4)

150g (1 cup) plain flour
1/2 tsp baking powder
1 egg, lightly whisked
1 x 250g pkt haloumi, coarsely grated
2 zucchini, ends trimmed, coarsely grated
1 1/2 tbs chopped fresh dill
Olive oil, to shallow-fry
200g green beans, topped
1 x 350g ctn bought tabouli
120g (1/2 cup) bought eggplant dip

Method

1. Sift the flour and baking powder into a large bowl. Make a well in the centre. Add the egg and 125ml (1/2 cup) water. Use a balloon whisk to gently combine, adding a little more water if necessary, until a smooth batter forms. Add the haloumi, zucchini and dill, and stir to combine. Season with pepper.

2. Add enough oil to a large frying pan to come 1cm up the side of the pan. Heat over medium-high heat. Drop 1/3-cup quantities of the mixture into the pan and cook for 2 minutes each side or until golden and cooked through. Transfer to a tray lined with paper towel.

3. Meanwhile, bring a medium saucepan of lightly salted water to the boil. Add the beans and cook for 3 minutes or until bright green and tender crisp. Drain. Transfer to a large bowl. Add the tabouli and stir to combine.
  
4. Divide the tabouli mixture and zucchini fritters among serving plates. Top the fritters with a dollop of the eggplant dip to serve.

Notes

Variations
Haloumi, ricotta & zucchini filo roulade: Omit flour, baking powder, egg, oil and beans. Preheat oven to 200°C. Add 250g ricotta to the mixture in step 1. Spray 6 filo sheets with olive oil spray and place in a stack. Place the mixture along 1 long side. Roll up to enclose the filling. Bake for 20 minutes or until golden. Slice and serve with tabouli and eggplant dip.

Lamb fillets with feta, beans & tomato ragout: Omit flour, baking powder, egg, zucchini and tabouli. Replace haloumi with 250g feta. Heat 1 tbs olive oil in a saucepan over medium heat. Add 2 garlic cloves, crushed, and cook for 1 minute or until soft. Add 375ml (11/2 cups) passata (tomato pasta sauce) and 125ml (1/2 cup) water. Cook for 10 minutes or until sauce thickens. Add the beans and cook for 5 minutes or until bright green and tender crisp. Stir in dill. Sprinkle with feta. Heat 1 tbs olive oil in a non-stick frying pan over medium-high heat. Add 600g lamb fillets and cook for 4 minutes each side for medium or until cooked to your liking. Serve with passata mixture, eggplant dip and toasted Turkish bread.

Greek-style veal parmigiana with zucchini: Omit baking powder, beans, tabouli and eggplant dip. Replace haloumi with 250g feta. Omit step 1. Place flour and 140g (2 cups) fresh breadcrumbs (made from day-old bread) on separate plates. Place egg in a bowl. Dip 4 veal scallopine in flour. Shake off excess. Dip in egg, then in breadcrumbs to coat. In step 2, cook veal for 2-3 minutes each side. Transfer to a baking tray. Pour over 1 x 575ml btl Woolworths Select Primavera Sauce. Crumble over feta. Bake for 10 minutes. Heat 1 tbs olive oil in a frying pan over medium-high heat. Add zucchini and cook, stirring, for 2-3 minutes. Stir in dill. Serve with veal.

Source
Good Taste - January 2008, Page 36
Recipe by Alison Adams

Reference: Lebanese Recipes

More Lebanese Food Recipes:

Zucchini and haloumi fritters with dill yoghurt dressing
Reduced-fat Hummus
Extra Easy Hummus
Shepherd's Salad
Chicken with Mushroom and Tomato
Balila

Zucchini and haloumi fritters with dill yoghurt dressing recipe

Photo: Zucchini and haloumi fritters with dill yoghurt dressing recipe

Lebanese Food, the home of tasty Lebanese food, invites you to try Zucchini and haloumi fritters with dill yoghurt dressing Recipe. Enjoy our collection of traditional Lebanese food Recipes and learn how to make Zucchini and haloumi fritters with dill yoghurt dressing.

Preparation Time 20 minutes
Cooking Time 15 minutes

Ingredients (serves 4)

6 large zucchini, ends trimmed, coarsely grated
250g haloumi cheese, coarsely grated
1 egg, lightly whisked
1 tbs olive oil
Lemon wedges, to serve
Rocket leaves, to serve

Dill yoghurt dressing
200g carton Greek-style yoghurt
2 tbs finely chopped dill
2 green onions, ends trimmed, thinly sliced
1 garlic clove, crushed

Method

1. To make the dill yoghurt dressing, combine the yoghurt, dill, green onions and garlic in a small bowl. Taste and season with salt and pepper.

2. Place zucchini in a sieve. Use your hands to squeeze any excess moisture from zucchini and place in a large bowl. Add haloumi and egg and stir to combine. Season with salt and pepper.

3. Heat oil in a large non-stick frying pan over medium heat. Place 4 egg rings in the pan. Place 1/4 cup of zucchini mixture into each egg ring and use the back of a spatula to firmly press and flatten. Cook for 2 minutes each side or until golden brown and heated through. Transfer to a plate. Repeat for 2 more batches using remaining zucchini mixture to make a total of 12 fritters.

4. Place the fritters among serving plates. Serve with dill yoghurt dressing, lemon wedges and rocket leaves, if desired.

Notes
To vary the colour, use a combination of yellow and green zucchini, or either on its own. For a Greek twist, add capers and chopped green olives to the yoghurt.

Source
Notebook: - April 2007, Page 139
Recipe by Sarah Hobbs

More Lebanese Food Recipes:

Reduced-fat Hummus
Extra Easy Hummus
Shepherd's Salad
Chicken with Mushroom and Tomato
Balila
Batata Harra

Reduced-fat Hummus Recipe - How to Make Reduced-fat Hummus

Photo: Reduced-fat Hummus Recipe

Lebanese Food, the home of tasty Lebanese food, invites you to try Reduced-fat Hummus Recipe. Enjoy our collection of traditional Lebanese food Recipes and learn how to make Reduced-fat Hummus.

Preparation Time 10 minutes
Makes about 450g (1 cup)

Ingredients

1 x 400g can chickpeas, rinsed, drained
60ml (1/4 cup) fresh lemon juice
2 tbs tahini
2 tbs water
1 tsp ground cumin
1/2 tsp ground coriander
1 small garlic clove, crushed
Salt & freshly ground black pepper
Sweet paprika, to garnish
Carrot & celery sticks, to serve

Method

1. Place chickpeas, lemon juice, tahini, water, cumin, coriander and garlic in the bowl of a food processor and process until a smooth paste forms. Taste and season with salt and pepper. (Add a little extra lemon juice or water if the hummus is too thick.)

2. Transfer hummus to a bowl. Sprinkle with paprika to garnish. Serve with carrot and celery sticks.

Source
Good Taste - February 2005, Page 119
Recipe by Jan Purser
 
More Lebanese Food Recipes:

Extra Easy Hummus
Shepherd's Salad
Chicken with Mushroom and Tomato
Balila
Batata Harra
Vegetarian Moghrabieh