Shishbarak Recipe

Photo: Shishbarak Recipe

The Lebanese Food Kitchen, the home of cooking delicious Lebanese food recipes, invites you to try Shishbarak  Recipe. Enjoy the traditional Lebanese family cuisine and learn how to make Shishbarak. 

Ingredients:

2 kg (64 oz) cooked yoghurt
½ quantity of basic dough recipe
3 cloves garlic, crushed with a dash of salt
1 cup finely chopped fresh coriander
½ kg (16 oz) ground meat
3 medium sized onions, finely chopped
¼ cup fried pine nuts
1 teaspoon salt
¼ teaspoon ground allspice
¼ teaspoon ground cinnamon
2 tablspoon shortening or butter

Preparation:

Roll out dough with a rolling pin to about 1 cm thickness.
 
Turn a coffee cup over, press over dough to get equal rounds.
 
Fry onion in shortening till color changes a little. Add meat, salt, allspice and cinnamon. Stir occasionally and fry for 10 minutes.
 
Add pine nuts. Mix. Drain the mixture, butter would affect closing pastries. Spread the round a little with your fingers. Place 1 tspn of the filling on it.
 
Fold over one end to make a semi-circle. Press edges down to seal.
 
Take the two ends from the straight side, bring them together to make a small ring. Press well. Repeat till rounds are done.
 
Place in a tray in a hot oven (200- 250°C) for 10 minutes or until golden. Add to boiling cooked yoghurt one by one. Let it boil over low heat for 10 minutes or till pastries are cooked.
 
Fry with shortening coriander and garlic. Add to cooked yoghurt mixture. Cook another 2 minutes.
Serve hot or cold with cooked rice.

From beirutrestaurants.com

More Lebanese Food Recipes:   

Lebanese Marinated Chicken 
Squash kibbeh balls
Fish Kibbeh  
Falafel with Garlicky Tahini Sauce    
Oven Baked Lamb Maglouba
Lebanese Chicken Skewers (Shish Tahouk) with Garlic Sauce and Tabouleh

Lebanese Marinated Chicken Recipe

Photo: Lebanese Marinated Chicken Recipe

The Lebanese Food Kitchen, the home of cooking delicious Lebanese food recipes, invites you to try Lebanese Marinated Chicken Recipe. Enjoy the traditional Lebanese family cuisine and learn how to make Lebanese Marinated Chicken.

Total Time: 6 hrs 10 mins
Prep Time: 10 mins
Cook Time: 6 hrs 

Ingredients:

4 boneless skinless chicken breasts
4 -6 garlic cloves, finely minced
1/2 cup fresh lemon juice
2 teaspoons chopped fresh thyme
1 teaspoon paprika
1/4-1/2 teaspoon cayenne pepper
1 teaspoon salt
1/2 teaspoon fresh ground black pepper
1/2 cup olive oil

Directions:

1 Cut chicken into 1-in cubes and place in a shallow nonreactive container.
2 Combine all marinade ingredients and pour over the chicken.
3 Cover and marinate in the refrigerator for 6 hours or overnight.
4 Thread chicken on skewers & grill or broil as desired.

From food.com
By SusieQusie

More Lebanese Food Recipes: 

Squash kibbeh balls
Fish Kibbeh
Falafel with Garlicky Tahini Sauce  
Oven Baked Lamb Maglouba
Lebanese Chicken Skewers (Shish Tahouk) with Garlic Sauce and Tabouleh
Jawaneh (Grilled Chicken Wings With Lemon and Garlic)

Squash kibbeh balls recipe

Photo: Squash kibbeh balls recipe

The Lebanese Food Kitchen, the home of cooking delicious Lebanese food recipes, invites you to try Squash kibbeh balls Recipe. Enjoy the traditional Lebanese family cuisine and learn how to make Squash kibbeh balls. 

It is more fun to eat when they are hot and the cheese is oozing out!

INGREDIENTS:

1 pound of kabocha squash (any squash will do, just make sure it is thoroughly drained)
4 ounces of extra-fine bulgur #1, soaked in water for 5 minutes and drained thoroughly (squeeze out the water)
small white onions, sprinkled with salt and sumac
1/4 cup of minced herbs (parsley, other)
Spices: 1/2 tsp. white pepper, 1/2 tsp. allspice, 1/2 tsp. cinnamon, 1 1/2 tsp. salt, 1 tsp. cumin, 1 tsp. hot Aleppo pepper
1/2 cup of fine semolina flour
1/4 cup of unbleached all-purpose flour

Filling:

8 ounces of goat cheese
2 large eggs
1 cup shredded mozzarella
1/4 cup of walnuts
1/4 cup of whipping cream
1 teaspoon of mashed garlic (with salt in a mortar)
Spices: 1 teaspoon of salt, 1/2 teaspoon of white pepper, 1/2 teaspoon of seven-spice, 1/2 teaspoon of thyme or wild zaatar, 1/2 teaspoon of Aleppo pepper
1/4 cup of minced parsley
1/4 cup of minced dill (or other herb)
Lemons, quartered
Oil, to fry the kibbeh in

To make it easier: shape the cheese mixture into teaspoon-sized balls and freeze for 15 minutes before starting.

METHOD:

Make the kibbeh shell and refrigerate: place the drained squash, chopped onion, herbs and spices, bulgur, flour and semolina in the bowl of a food processor. Process into a homogenous paste. Transfer to a bowl and into the fridge, covered.

Make the cheese filling by combining all the ingredients. Shape into little teaspoon-sized balls and place on a piece of foil into the freezer for 15 minutes to make using them easier.

Take balls of dough (can use a cookie dough scooper) and fill with the cheese. Place in the fridge until ready to fry.

Heat several cups of oil to 375F and fry the balls of kibbeh, a few at a time. Serve warm with extra lemons.
 
Chef Joumana Accad
CEO, Taste of Beirut

More Lebanese Food Recipes: 

Fish Kibbeh
Falafel with Garlicky Tahini Sauce
Oven Baked Lamb Maglouba
Lebanese Chicken Skewers (Shish Tahouk) with Garlic Sauce and Tabouleh
Jawaneh (Grilled Chicken Wings With Lemon and Garlic)
Kibbeh with Eggplant Stuffing

Potato Pie Recipe

Photo: Potato Pie Recipe

The Lebanese Food Kitchen, the home of cooking delicious Lebanese food recipes, invites you to try Potato Pie Recipe. Enjoy the traditional Lebanese family cuisine and learn how to make Potato Pie. 

Potatoes are highly desired and loved in any recipe we can imagine. This recipe is new and great to be served in parties and ceremonies.

Total Time: 1hr 30 min  |  Preparation Time: 1 hr  |  Serves: 8

Ingredients

Dough:
2 cups flour
1 tsp dried yeast
2 tsp sugar
Little oil
½ tsp salt
water, enough to knead the dough

Filling:
5-6 potatoes, boiled and mashed
½ cup milk
Salt and black pepper to taste
1 tsp butter
1 egg
1 tbsp tahini
Lemon juice as needed

Directions

Kneading the dough:
1. Mix flour with all dry ingredients then add oil and water as much as you need.
2. Knead until you get medium soft dough. Leave aside to rise
3. Roll out dough in a pan
4. In a bowl, combine mashed potatoes with milk, melted butter, salt, pepper, tahini, lemon juice and egg
5. Spread the potatoes mixture on the dough and sprinkle sesame seeds and nigella sativa seeds on top
6. Bake in a hot oven until done

Nutrition Facts

Number of servings: 8
Amount per serving
Calories: 262
Carbohydrates (g): 44
Protein (g): 7
Total Fat (g): 7
Of which saturated (g): 2
Cholesterol (mg): 30

For a healthier version of this recipe
If you suffer from diabetes, potato pie must be consumed in smaller quantities due to the high glycemic index; For a low-fat potato pie, choose low-fat milk instead of full fat

Good source of
B-Vitamins, Vitmain C , Potassium , Iron , Phosphorus , Magnesium

Source Cook & Eat Lebanese

More Lebanese Food Recipes:  

Falafel with Garlicky Tahini Sauce 
Oven Baked Lamb Maglouba 
Lebanese Chicken Skewers (Shish Tahouk) with Garlic Sauce and Tabouleh
Jawaneh (Grilled Chicken Wings With Lemon and Garlic)
Kibbeh with Eggplant Stuffing
Baked Kofta Stew with Potato Crust 

Falafel with Garlicky Tahini Sauce Recipe

Photo: Falafel with Garlicky Tahini Sauce Recipe

The Lebanese Food Kitchen, the home of cooking delicious Lebanese food recipes, invites you to try Falafel with Garlicky Tahini Sauce Recipe. Enjoy the traditional Lebanese family cuisine and learn how to make Falafel with Garlicky Tahini Sauce.

Ingredients (Serves 3-4)

For the tahini sauce:

225 grams tahini (seasame seed paste)
113 grams canned chickpeas, drained and rinsed
1 lemon, juiced
2 garlic cloves, chopped
1 1/4 teaspoons kosher salt
1/2 teaspoon cayenne pepper

For the falafel:

113 grams canned chickpeas, drained
3/4 pound ounces ground lamb
3 tablespoons green onions, white and light-green parts only, finely chopped
2 garlic cloves, finely chopped
113 grams finely chopped fresh cilantro (coriander)
56.7 grams finely chopped parsley
1 teaspoon kosher salt
1 teaspoon ground coriander
1 teaspoon ground cumin
1/2 teaspoon ground black pepper
Large pinch cayenne
113 grams olive oil

Method

To make the sauce, combine ingredients in a food processor. As you purée, add 113 grams to the 170 grams of water through feed tube until mixture is smooth. Taste and adjust seasoning if necessary. Sauce should be thinner than hummus. Tahini is a Middle Eastern sesame seed paste you can find in most grocery stores.

For the balls, in a large ball, mash 113 grams chickpeas with a potato masher or fork. Add remaining ingredients and mix well with your hands or a wooden spoon. Form into 1 1/4 centimeter balls.

Heat oil in a large skillet over medium-high heat until shimmering. Cook balls in batches, turning occasionally until golden-brown all over and just cooked through, 5-6 minutes. Transfer to a plate lined with paper towels. Drizzle with sauce and serve immediately. 

From sheerluxe

More Lebanese Food Recipes: 

Oven Baked Lamb Maglouba 
Lebanese Chicken Skewers (Shish Tahouk) with Garlic Sauce and Tabouleh 
Jawaneh (Grilled Chicken Wings With Lemon and Garlic) 
Kibbeh with Eggplant Stuffing
Baked Kofta Stew with Potato Crust
Malooba

Oven Baked Lamb Maglouba Recipe

The Lebanese Food Kitchen, the home of cooking delicious Lebanese food recipes, invites you to try Oven Baked Lamb Maglouba Recipe. Enjoy the traditional Lebanese family cuisine and learn how to make Oven Baked Lamb Maglouba. 

Cuisine: Arabic
Category: Levant
Serves: 6 persons
Difficulty: Medium
Cost: Medium

Preparation time :     20 minutes
Cooking time :     2 hours, 40 minutes

Ingredients

2 cups basmati rice or 400 g, washed and rinsed

2 teaspoons ground cardamom

2 teaspoons dried lime powder

2 teaspoons ground cloves

2 teaspoons arabic mixed spicess

3 small eggplants or 400 g, cut into round slices

2 teaspoons salt

1 cup vegetable oil, for deep frying

2 tablespoons vegetable oil

400 g lamb, loin chop, with bones

1 medium onion or 100 g, finely chopped

5 cloves garlic, crushed

2 cubes MAGGI® Chicken Bouillon or 20 g

3 cups water or 750 ml, hot

2 tablespoons butter, melted

300 g cauliflower, cut into medium florets

1 medium onion or 100 g, sliced & fried for garnishing

½ cup pine seeds or 50 g, slightly toasted

100 g dough

1 teaspoon butter, melted

Preparation

Soak rice for 30 minutes and drain. Combine all spices and gently mix together with wet rice, allow to sit for 15 min.

Peel and cut eggplants into 2cm thick slices, dredge with salt and allow juices to draw. Heat vegetable oil in a pan, pat-dry eggplants and fry on both sides until golden brown.

In large sauce pan, heat Oil and fry Lamb pieces until golden brown, add chopped Onions and fry for another 5 minutes. Add Garlic, MAGGI® Chicken Bouillon and water and simmer over medium heat for 1 hour. Remove lamb and reserve hot stock.

Pour melted butter in the bottom of a Dutch Oven or ovenproof pot (a clay pot would work best), Layer Cauliflower florets on the bottom and cover with half of the rice. Layer the fried eggplants over the rice, place lamb pieces over the eggplant, and cover with the remaining rice. Make sure the content of the pot only fills 2/3 of the pot size, since rice will increase in size once fully cooked.

Pour hot stock over the rice, garnish with Fried Onion slices and Toasted Pine Seeds. Rice should be covered with stock, if needs be add more water.

Role out bread dough to a large enough size to cover the top of the rice pot plus an extra 3cm hanging over the edge. Place over the pot and gently pinch the edges ensuring a tight seal between pot and dough.

Brush with melted butter and bake in a preheated oven for 45 minutes or until the pastry is golden brown.

Serving tips :     serve with salad or fresh yogurt.

Nutritional Information

Energy :     830.00 Kcal
Protein :     22.00 g
Carbohydrate :     78.00 g
Fats :     49.00 g

From Nestle Family 

More Lebanese Food Recipes:

Lebanese Chicken Skewers (Shish Tahouk) with Garlic Sauce and Tabouleh 
Jawaneh (Grilled Chicken Wings With Lemon and Garlic)
Kibbeh with Eggplant Stuffing
Baked Kofta Stew with Potato Crust
Malooba
Sumac Chicken 

Lebanese Chicken Skewers (Shish Tahouk) with Garlic Sauce and Tabouleh Recipe

The Lebanese Food Kitchen, the home of cooking delicious Lebanese food recipes, invites you to try Lebanese Chicken Skewers (Shish Tahouk) with Garlic Sauce and Tabouleh Recipe. Enjoy the traditional Lebanese family cuisine and learn how to make Lebanese Chicken Skewers (Shish Tahouk) with Garlic Sauce and Tabouleh.

Chicken Shish Tahouk

4 chicken breasts
6 crushed garlic cloves
1/4 cup lemon juice
1/4 cup olive oil
1 tsp paprika
1 tsp cinnamon
1 tsp sea salt
wooden skewers soaked in cold water to prevent burning

Method:

Cut the chicken into thin strips. Add chicken to a large non-reactive bowl along with the garlic, lemon juice, olive oil, paprika, cinnamon and sea salt. Mix well to coat the chicken. Cover with plastic wrap and refrigerate for at least 2 hours.
 
Meanwhile, prepare the garlic sauce and Tabouleh.
 
Next, skewer the chicken pieces.
 
Heat up the barbecue or a hot skillet and brush with a little olive oil. Cook chicken, until done, about 5 minutes on each side. Serve with garlic sauce and tabouleh.

Lebanese Garlic Sauce

2 garlic bulbs
1/4 cup good quality olive oil
2 tbs lemon juice
1 tsp sea salt

Method:

Peel the garlic and place cloves in a blender. Add the lemon juice and start to blend. You may from time to time have stop and push the garlic down with a spoon if it sticks to the side. Add the salt and continue to blend.
 
Add the olive oil in a slow stream while continuing to blend.The sauce should have the consistency of mayonnaise.
 
Cover and refrigerate sauce until serving time.

Tabouleh

2 bunches of parsley
2 tbs mint
1/2 cup Spanish onion
2 vine ripened tomatoes
1/2 cup bulghar wheat
1/4 to 1/2 cup olive oil
1 1/2 tsp sea salt
Juice from 1 lemon
1 cup boiling water

Method:

Place bulghar wheat in a bowl with the boiling water. Cover and let it stand for 20 minutes. Strain the bulghar wheat to drain off any excess water. Set aside.
 
Finely chop the parsley and mint. Place in a large mixing bowl.
 
De-seed the tomatoes and then dice them. Dice the Spanish onion. Place tomato and onion in the mixing bowl with the parsley and mint.
 
Add the cooled bulghar wheat to the parsley mixture. Add the lemon juice, remaining salt and olive oil. Mix thoroughly with a fork to combine ingredients.
 
Cover and refrigerate until serving.
 
Source Taste Buddies

More Lebanese Food Recipes:

Jawaneh (Grilled Chicken Wings With Lemon and Garlic)
Kibbeh with Eggplant Stuffing 
Baked Kofta Stew with Potato Crust 
Malooba 
Sumac Chicken 
Spicy Fish Lebanese Style