Lebanese Meatballs

Title: Lebanese Meatballs
Categories: Lebanese, Main dish
Yield: 6 Servings

1/2 c Chopped onion
3 tb Butter
1 lb Ground beef
1 Egg, beaten
2 sl Bread soaked in 1/2 c. milk
1 ts Salt
1/8 ts Pepper
1 c Dry bread crumbs
2 c Plain yogurt

Saute onion in 1 tablespoon butter until transparent. Cool slightly. Mix
with meat, egg, bread and seasonings. Shape into 1 1/4 inch balls and roll
them in dry bread crumbs. Brown slowly in remaining 2 tablespoons butter.
Drain off all but 2 tablespoons fat. Gently spoon yogurt over and around
meatballs. Simmer for 20 minutes. Serve hot with rice or wheat pilaf. For
extra flavor dissolve a bouillon cube in the water used to cook the rice.

Thanks to RecipeSource.com

Kibbee, Vegetarian

TRICK KIBBEE, (Vegetarian Kibbee)

Serving Size : 8
Categories : Meal

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Bulgur, fine grade, soaked
-1/2 hour in enough water
-to cover
1/4 c Flour
3 tb Salt
1/4 ts Cinnamon
1 c Thinly sliced green onions
1/4 c Finely chopped mint
1/4 c Finely chopped parsley
9 c Chicken stock
1 c Lentils
Juice of 3 lemons
4 Garlic cloves, crushed
1/2 c Olive oil
1 Lemon

The trick in this Syrian-Lebanese vegetable soup is
that there’s no meat in the kibbee meatballs. The
idea that a vegetarian dish is a deception, (vegetarian
dolmas are known as YALANJI, the Turkish word for
counterfeit), and goes back at least 1,200 years in the
Near East.

In bowl, mix bulgur, flour, 1/2 tablespoon salt,
cinnamon, green onions, mint and parsley. Add enough
water to make thick dough. Rolls into 24 very firmly
packed balls the size of large marbles. Set aside to
dry.

Put 9 cups chicken stock in pot, add lentils and bring
to boil 10 minutes. Add 2 1/2 tablespoons, reduce heat
and simmer until lentils are tender, 20-25 minutes.

Add bulgur balls and boil 5 minutes. Add lemon juice,
garlic and oil. Simmer until balls are done, 10
minutes. Garnish with thin lemon slices.

Compliments of RecipeSource.com

Tahini, (Sesame Seed Sauce)

Title: TAHINI-TARATOUR (SESAME SEED SAUCE)
Categories: Appetizers, Lebanese, Dips, Vegetarian
Yield: 1 cup

1 ea Garlic clove
1/2 ts Salt
1/3 c Tahini
1/3 c Lemon juice
1/2 c Cold water

Chop the garlic in a food processor & add salt. Place all the
remaining ingredients into the processor & blend until smooth,
scraping down the sides of the bowl at intervals. Serve as a dip or
a dressing for raw or cooked vegetables.

Thanks to Mary Salloum, A Taste of the Mediterranean: Vegetarian Style