Delicious Lebanese Recipes• Lebanese cuisine is a festival of delicious appetizers, rich appealing tastes, enticing colours and warm hospitality.• It is tempting, tantalizing and offers a truly sensational experience of taste and aroma.• Fresh vegetables & ingredients; tabouleh, fattoush with olive oil, homos with tahini, eggplant paste, green beans, okra with tomato and garlic sauce, kidney beans, foul modamas… the list goes on and on.• A typical spread would include kebbeh, shish tawook, kaftah, freekeh of all kinds with chicken, beef or vegetables, shish barak, mojadara, sayadiyah – a combination of lip-smacking taste and health-friendly dishes.
Stuffed Baby Zucchini & Vine Leaves withLamb Chops red meat Stuffed Baby Zucchini and Vine Leaveswith Lamb Chops
Stuffed Baby Zucchini & Vine Leaves withLamb Chops 18 small baby zucchini or 1500 g 35 medium vine leaves 1¼ cups egyptian rice or 250 g, soaked in water for 1 hour and drained 500 g minced lamb 1 medium tomato or 150 g 4 tablespoons butter, melted ¼ cup water or 60 ml 1¼ teaspoons salt 1 tablespoon ground cinnamon ½ teaspoon ground black pepper 1 teaspoon seven spices, ground pinch of ground nutmeg 1 tablespoon vegetable oil 1 kg lamb chops, cleaned from fat 4 cubes MAGGI® Chicken Bouillon 8 cloves garlic, peeled 10 cups water or 2500 ml, additional quantity ½ cup lemon juice or 125 ml
2 tablespoons olive oil 1 medium onion or 150 g, chopped 10 cups water or 2500 ml 3 cubes MAGGI® Chicken Less Salt Bouillon 2 cups green lentil or 360 g, washed and drained 1/3 cup Egyptian rice or 70 g, half cooked
Stuffed Cabbage with Vegetables and Beef Steak
16 large leaves white cabbage 1 medium onion or 150 g, finely chopped 1 medium tomato or 150 g, chopped 1½ cups fresh parsley or 110 g, chopped 2 tablespoons olive oil 3 tablespoons fresh mint, chopped ¾ teaspoon ground cinnamon ½ teaspoon ground black pepper ¾ cup egyptian rice or 150 g, soaked for half an hour in water and drained ½ cup lemon juice or 125 ml 8 pieces lean beef or 500 g, steak 3 cubes MAGGI® Chicken Less Salt Bouillon 5 cups boiling water or 1250 ml 1 tablespoon dried mint, powder
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