Cooking The Lebanese Way
Author:Suad Amari
Publisher: Lerner Publications Company
Date:2003 Format: PDF Language: English ISBN10: 0–8225–8009–8 Pages: 73
Publisher: Lerner Publications Company
Date:2003 Format: PDF Language: English ISBN10: 0–8225–8009–8 Pages: 73
An introduction to the cooking of Lebanon featuring such traditional recipes as kabobs, hummus, chard and yogurt soup, and bulgar pilaf. Also includes information on the history, geography, customs and people of this Middle Eastern country.
Basic Kibbeh:
2 cups burgul
6 cups water
1 pound beef
1 onion finely chopped
1 tsp cayenne pepper
1 tsp salt
1/2 tsp pepper, cinnamon, allspice, ginger, ground coriander, ground cumin
1. Place burgul in large bowl. and add 6 cups of water and set aside for at least 1 hour.
2. Rinse burgul. Squeeze to remove excess water and set aside.
3. Mix other ingredients and mix until forms a smooth paste.
4. Knead burgul into meat, adding small amounts of iced water when needed.
5. Refrigerate about 12 hours before using.
Atayef
1 envelope dry yeast
1 tsp sugar
11/4 to 2 cups warm water
11/2 flour
1/2 cup oil for frying
1. put yeast and sugar in 1/2 cup water, cover and place in a warm place for 20 mins.
2. Warm a large bowl with hot water. Then add flour. Add to it yeast mix in the middle and beat. Gradually add water until mixture similar to pancake.
3. Place in a warm place for an hour or until bubbly.
4. Cook only on one side.
source: http://books.google.com2 cups burgul
6 cups water
1 pound beef
1 onion finely chopped
1 tsp cayenne pepper
1 tsp salt
1/2 tsp pepper, cinnamon, allspice, ginger, ground coriander, ground cumin
1. Place burgul in large bowl. and add 6 cups of water and set aside for at least 1 hour.
2. Rinse burgul. Squeeze to remove excess water and set aside.
3. Mix other ingredients and mix until forms a smooth paste.
4. Knead burgul into meat, adding small amounts of iced water when needed.
5. Refrigerate about 12 hours before using.
Atayef
1 envelope dry yeast
1 tsp sugar
11/4 to 2 cups warm water
11/2 flour
1/2 cup oil for frying
1. put yeast and sugar in 1/2 cup water, cover and place in a warm place for 20 mins.
2. Warm a large bowl with hot water. Then add flour. Add to it yeast mix in the middle and beat. Gradually add water until mixture similar to pancake.
3. Place in a warm place for an hour or until bubbly.
4. Cook only on one side.
Cooking The Lebanese Way
Author:Suad Amari
Publisher: Lerner Publications Company
Date:2003 Format: PDF Language: English ISBN10: 0–8225–8009–8 Pages: 73
Publisher: Lerner Publications Company
Date:2003 Format: PDF Language: English ISBN10: 0–8225–8009–8 Pages: 73
HERE'S THE ALTERNATIVE DL LINK:
COOKING THE 31 COUNTRIES WAY
http://fileups.net/2jJR3
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