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Below are some of our featured recipes. Browse the categories or use the search to find what you need.
Title: Lebanese Cookies
Categories: Lebanese, Cookies
Yield: 3 Dozen
1/3 c Cooking oil
1/2 c Butter, softened
1/3 c Sugar
1 tb Orange juice
1 ts Baking powder
1/2 ts Baking soda
2 c All-purpose flour
3/4 c Sugar
1/3 c Honey
1/3 c Finely chopped walnuts
In mixer bowl, beat cooking oil into butter until blended, beat in sugar.
Add orange juice, baking powder and baking soda, mix well. Add flour, a
little at a time, to make a soft dough. Shape dough into 2-inch ovals and
place on an ungreased baking sheet. Bake at 350 degrees for 20 to 25
minutes or until golden. Cool pastries on rack. Meanwhile, in a saucepan,
combine the 3/4 cup sugar, honey and 1/2 cup water, bring to a boil, boil
gently, uncovered for 5 minutes. Dip cooled pastries into the warm syrup.
Sprinkle immediately with nuts. Dry on wire rack.
Thanks to Mousa Neemer
Title: Lebanese Fresh Fruit Salad
Categories: Lebanese, Salads
Yield: 6 Servings
1 Ripe melon
1/2 A fresh pineapple
1 Oranges (up to 2)
Apple, pear or strawberries
-(depending on season)
2 Ripe bananas
Remove melon from rind and dice. Cut pineapple into chunks. Peel and
section oranges, removing all the white membrane, snip into chunks with
kitchen shears. Toss fruit together. If fruit is nice and ripe, the natural
juices will provide plenty of sweetness, so no sugar will be needed. Dice
the apple or pear and if using berries, wash and hull them. Add to fruit
mixture. Just before serving, peel, slice and add banana. Mix well.
Sent in from Dolly Hakim
Categories:
Desserts, Ethnic, Lebanese Tags:
Title: Lebanese Garlic Sauce
Categories: Lebanese, Sauces
Yield: 1 servings
4 Bulbs of garlic, peeled
1 c Lemon juice
1 ts Salt
3 c Puritan oil (up to 4)
Put in blender (NOT a food processor) and blend until smooth on medium. Add
in an extremely slow stream, 3 to 4 cups of Puritan oil. Blend constantly
on about medium. It should become like a thick white mayonnaise
consistency. Store in refrigerator in a glass container. Serve with meats,
as a seasoning in salad dressings or on pocket bread sandwiches. This is a
tricky recipe. Sometimes it breaks. That is, it stays thin instead of the
mayonnaise consistency. The flavors remain the same. If it separates in
storage, just stir or blend again.
Recipe from Michelle Ellis, (Sister-in-law of Jean Andrews)
Categories:
Ethnic, Lebanese Tags:
