Recipe Blog » Lebanese Recipes

Batenjein Ablama (Aubergines Ablama)

Administrator — Thu, 13 Mar 2008 10:54:50 +0000

[Quick Facts]
Main Ingredients: Aubergines, Pine Nuts, Onion, Minced Meet, Various Spices
Time Required: 1.0 hour
Serves: 4

Ingredients:

350g minced Lamb or Beef

2 tablespoons Tomato Puree

800g Aubergines, peeled and cut into quarters

1/4 tablespoon Pine Nuts

1 chopped Onion

2×400g cans of crushed Tomatoes

2 tablespoons Vegetable oil

1/4 teaspoon traditional “7 spices” (Allspice, Black pepper, Cinnamon, Cloves, Nutmeg, Fenugreek, Ginger)

1 tablespoon Lemon juice

Salt and pepper to taste

Extra oil for deep frying

Instructions

(1) Heat 2 tablespoons oil in a pan.
(2) Fry the onion until soft.
(3) Add the nuts and fry until browned.
(4) Add the minced meat, spices, pinch of salt. Fry till the meat is well cooked.
(5) Deep-fry the aubergines until browned. Remove and put on kitchen paper or brush with oil and grill on both sides.
(6) Arrange the aubergine in an oven tray. Spread the meat mixture over, pressing it with the back of a spoon. Pour the crushed tomato, mixed with tomato puree, lemon juice salt and pepper over the aubergines.
(7) Cook in a hot oven for 45 minutes or till the sauce is thickened.
(8) Serve with rice.

Samke Harra (Garlic Fish)

Administrator — Mon, 05 Sep 2005 08:44:33 +0000

[Quick Facts]
Main Ingredients: Cleaned scaled fish, garlic, pine nuts, vinegar, fresh coriander
Time Required: 2 hours
Serves: 4

Ingredients:

1 large fish (about 2 kg), cleaned, scaled, rubbed inside and out with salt

1¼ cup vegetable oil

2 heads garlic, peeled and sliced

7 cups finely chopped fresh coriander

1½ cup finely chopped onion

1½ cup fried pine nuts

1 tablespoon vinegar

a dash of ground dried coriander

a dash of piquant red pepper

a dash of ground cumin

1¾ cup lemon juice

Salt to taste

Instructions:

(1) Fry fish in 1 cup hot oil over medium heat till golden on both sides. Reduce heat and fry till tender.

(2) Remove bones. Put meat in a platter.

(3) Fry chopped onion in 1/4 cup oil till soft. Stir in garlic, dry coriander, cumin, pepper and salt. Add lemon juice, vinegar, and some water to onion mixture. Cook until mixture thickens.

(4) Stir in for 1 minute green coriander and half the quantity of fish. Remove from heat.

(5) Serve rest of the fish with the mixture prepared above in a platter garnished with fried pine nuts and lemon wedges.

Shish Kabab Mishwi (Grilled Shish Kabab)

Administrator — Mon, 05 Sep 2005 08:28:55 +0000

[Quick Facts]
Main Ingredients: Cubed lamb meat, chopped lard, tomatoes, allspice (pimento)
Time Required: 2 hours
Serves: 4

Ingredients:

2 kg lamb meat, cubed (5 cm)

6 small firm red tomatoes sliced

Â½ kg fat, chopped

1 tablespoon vegetable oil

7 small onions, peeled and halved

1 tablespoon salt

1 teaspoon ground Allspice (Pimento)

1 teaspoon ground black pepper

1 teaspoon ground cinnamon

2 medium green bell peppers, chopped into medium pieces

Â½ cup finely chopped parsley

Instructions:

(1) Mix meat with onion, spices, salt, lard, parsley, and oil. Place in refrigerator for 4 hours tossing occasionally.

(2) Thread meat, onion, tomatoes, bell peppers onto skewers, alternating the ingredients.

(3) Grill over hot coals. Turning several times until tender and browned, about 8 minutes.

(4) Serve hot with salads and appetizers.

Akras Kibbi Maklieh (Fried Kibbi Balls)

Administrator — Sun, 04 Sep 2005 08:11:13 +0000

[Quick Facts]
Main Ingredients: Fine burghul (cracked wheat), kibbi meat, allspice (pimento), minced meat
Time Required: 3 hours
Serves: 4

Ingredients:

1 kg fine burghul (cracked wheat)

1 kg finely ground lean meat (ask for Kibbi meat if available)

1 teaspoon salt

1 large onion

1 cup iced water or ice

Â½ teaspoon ground cinnamon

Â½ teaspoon ground allspice (pimento)

6 cups vegetable oil (for deep fry)

500 grams minced meat

2 tablespoons shortening

5 medium onions, finely chopped

1 cup fried pine nuts

Â½ teaspoon ground black pepper

Instructions:

(1) Wash burghul under running water then soak in water for about 10 minutes. Drain then press to remove moisture as much as possible.

(2) Mash onion in the food processor then add minced meat in batches. Remove and place aside.

(3) Mix meat mixture with burghul, salt, allspice, and cinnamon. Process well in batches into a firm paste.

(4) Knead mixture with wet hands into a smooth paste.

(5) Put in refrigerator for 30 minutes covered with a piece of wet texture.

(6) Filling: Fry chopped onion with a dash of salt in shortening until transparent. Add minced meat, salt and spices to onions and fry until cooked. Mix in pine nuts. Put filling aside.

(7) Divide paste into egg sized balls Dip your hands in cold water then roll each ball between the palms of your hands until smooth.

(8) Make a hole in the middle with your forefinger. Work finger round in the hole until you have a shell of even thickness. Fill hole with filling mixture and close opening.

(9) Moisten with cold water to seal well and to shape with two pointed sides. If any breaks appear in shell, close with wet fingers.

(10) Place balls on a tray. Heat oil in a pan then fry till brown evenly and cooked.

(11) Serve kibbi hot with salads and yoghurt.

Shish Tawook (Barbecued Chicken)

Administrator — Sat, 03 Sep 2005 07:50:09 +0000

[Quick Facts]
Main Ingredients: Boneless skinless chicken breasts, vinegar, mixed Arabic spices, ketchup, yogurt
Time Required: 2 hours
Serves: 6

Ingredients:

2 pounds (908 grams) boneless skinless chicken breasts

1/2 cup yogurt

1/4 cup vinegar

1/2 cup fresh lemon juice

1 1/2 tablespoons catsup (ketchup)

1/4 cup olive oil

Salt to taste

1/2 teaspoon mixed Arabic spices

Instructions:

(1) Mix yogurt, vinegar, lemon juice, catsup, oil and spices together, add chicken and marinate for at least 12 hours in the refrigerator.

(2) Put chicken on skewers and cook over hot coals until done.

(3) Serve warm with Arabic bread or french fries.