www.tarladalal.com INTRODUCTION Hello Friends, After a long time I bring to you a book completely dedicated to a particular foreign cuisine. This time it's Lebanese, one of the cuisines from Middle East regions. Personally witnessing the rise of Falafel and Hummus in India I thought its time for some additions to this list and let you know more about Lebanese. To start with, the invigorating food of Lebanon is a great combination of health and pleasure. Lebanese is a fusion cuisine that combines the best aspects of European and Arabic cooking styles to produce a winning combination. I know most of us associate Middle Eastern cuisines with meat and expensive ingredients. But you will be surprised to know that Lebanese is one of the cuisines from this region that boats of most popular vegetarian dishes and at the same time is fresh and light. The 47 mouth-watering recipes in this book have been divided as per courses like Appetizers (Mezze), Soups & Salads, Main courses, Rice dishes, Desserts and Beverages. A few recipes are modified as per the Indian palate and some are my own creations using Lebanese ingredients. The first few pages of the book will give you an insight about the cuisine, its cooking styles, the ingredients used and every such detail. Follow them religiously and I am sure you will master Lebanese recipes in no time. All the best. CONTENTS MEZZE (APPETIZERS) SOUPS & SALADS Falafel ...................................................... 13 Lavash ..................................................... 15 Tahini Dip............................................... 17 Hummus ................................................. 20 Baba Ganoush ....................................... 22 Red Capsicum and Walnut Dip .......... 24 Lebanese Mayonnaise........................... 26 Labneh Stuffed Olives........................... 27 Khyaar Bi Leban .................................... 28 Muhhamarra .......................................... 29 Spinach Sambousik ............................... 30 Mezze Platter.......................................... 32 Rice Soup ................................................ 34 Spinach and Lentil Soup....................... 35 Tomato Vermicelli Soup ....................... 38 Vegetable Soup ...................................... 40 Chick Pea Soup ...................................... 42 Potato Salad............................................ 44 Fattoush .................................................. 45 Tabbouleh ............................................... 47 Arabic Salad ........................................... 49 Spinach and Nut Salad ......................... 50 Pickled Vegetables................................. 51 MAIN COURSE DESSERT Mixed Vegetable Stew .......................... 54 Stuffed Onion Cups............................... 57 Stuffed Tomato ...................................... 59 Borëk........................................................ 61 Stuffed Zucchini .................................... 63 Lebanese Sizzler..................................... 67 Baklava.................................................... 84 Chocolate and Date Mousse ................ 87 Nutty Caramel Cigars........................... 89 Lebanese Fresh Fruit Salad .................. 92 RICE Mashkool Rice........................................ 70 Mumawash Rice .................................... 72 Date and Rice Pilaf ................................ 74 Saffron Rice............................................. 77 Vermicelli Rice ....................................... 79 Bean and Spinach Rice.......................... 81 BEVERAGES Apple Tea................................................ 94 Pomegranate Tea ................................... 94 Ginger and Milk Drink ......................... 95 Ayaraan................................................... 96 Lemon Cooler......................................... 97 BASIC RECIPE Pita Bread................................................ 99 Baharat .................................................. 101 Vegetable Stock.................................... 102 Tabbouleh An inseparable part of mezze, this exclusive broken wheat salad is flavoured with sesame seeds. A landmark dish for the Lebanese cuisine, which combines most of its favourites like parsley, mint, olive oil and lemon juice. You can add a few citrus fruit pieces to create a fruity variation. Preparation Time: 15 minutes. Cooking Time: 10 minutes. Serves 4. 1 cup broken wheat (dalia) ¼ cup finely chopped mint leaves (phudina) ½ cup finely chopped parsley 2 tbsp toasted sesame seeds (til) ¼ cup finely chopped spring onion (greens and whites) ½ cup finely chopped tomatoes 2 tbsp lemon juice 2 tbsp olive oil Salt to taste 1. Boil 1½ cups of water in a broad pan, add the broken wheat and cook for 10 minutes or till it is tender. 2. Drain and pour cold water over it to cool the broken wheat. Drain again and keep aside. 3. Combine all the ingredients including the broken wheat in a bowl and mix well. 4. Refrigerate for at least 1 hour before serving so that all the flavours blend. Serve chilled. Tabbouleh Stuffed Zucchini A continental recipe which has been customized with ingredients like pine nuts, parsley and mint leaves to transform into a Lebanese delicacy. Instead of zucchini you can try using bottle gourd or cucumber. Preparation Time: 25 minutes. Cooking Time: 60 minutes. Serves 4. Baking Temperature: 200°C (400°F). Baking Time: 15-17 minutes. Soaking Time: 15 minutes. For the white sauce 2 tsp butter 1 tsp plain flour (maida) ¾ cup milk Salt and freshly ground pepper to taste Other ingredients 4 nos. zucchini ½ cup long grained rice (basmati) 2 tbsp oil 1 tbsp pine nuts (chilgoza) 1 tsp chopped garlic ½ cup finely chopped onions Salt to taste 1 cup grated paneer (cottage cheese) 1 tsp chopped mint leaves (phudina) ½ tsp baharat, page 101 1 tbsp chopped parsley ½ tsp freshly ground pepper ½ cup grated cheese for the topping Oil for greasing For the white sauce 1. Heat the butter in a pan, add the plain flour and cook on a slow flame while stirring throughout, until froth appears. 2. Add the milk gradually and stir continuously until the sauce thickens. 3. Add the salt and pepper and mix well. Keep aside. Stuffed Zucchini I mpressed by the growing popularity of Falafel and Hummus in India, I thought it was time for some additions to this list and introduce you all to this mystical cuisine. Lebanese recipes are a fusion of the best aspects of European and Arabic cooking styles to produce a winning combination. This book comprises of 47 delicious recipes, some well known like the Hummus, Tahini Dip, Pita Bread and Baklava and some not so famous but at the same time extremely tasty like Fattoush, Mixed Vegetable Stew, Mashkool Rice and Apple Tea. Baklava I'm sure you will enjoy exploring this cuisine. Happy Cooking ISBN 978-818949152-9 “Padma Shri” awardee, Mrs Tarla Dalal is India's best selling author in any field, with over 3 million cookbooks sold to date. She is the first to launch a bi-monthly food magazine, ‘Cooking & More’, which is the best selling cookery magazine in India, under her own name.