Recipe#10908

Title: Lebanese

From: "Linda J. Hutchison" linda@iastate.edu 
 Newsgroups: rec.food.recipes 
 Subject: COLLECTION (5) Lebanese Dishes 
 Date: 4 May 1997 08:03:44 -0600 
 Message-ID: <5kan77$36p$1@news.iastate.edu> 

CURRIED PASTRY
 1 1/4 cups sifted flour
 1 tsp salt
 1/3 pound butter
 3 Tbsp ice water
 3/4 cup milk, scalded
 1 Tbsp curry powder
 1 1/2 cups chopped cooked chicken, beef, or veal
 Sift the four (reserving 1 Tbsp) and 1/2 tsp salt.  Cut in half the
 butter.  Add ice water gradually, tossing lightly until a ball of
 dough forms.  Knead until smooth.  Chill for 15 minutes.  Roll out on
 a lightly floured surface.  Flatten all but 1 Tbsp of the remaining
 butter and place it on the center of the dough.  Fold dough in half,
 then in quarters.  Wrap in wax paper and chill for 1 hour.
 Melt remaining butter; add reserved flour and mix to smooth paste. 
 Gradually add milk, stirring until boiling.  Add curry and raining
 salt; cook over low heat for 5 minutes, stirring occasionally.  Add
 chopped meat; mix lightly.  Preheat oven to 375.
 Roll out dough to 1/8 inch thick.  Cut into circles with cookie cutter.
  Place a Tbsp of meat mixture in the center; fold over dough, sealing
 edges well.  Place on baking sheet; bake for 15 minutes or until brown.
 Makes an excellent appetizer.
 TABOOLI (SALAD)
 1/2 pound bourghol (cracked wheat)
 4 tomatoes, cubed
 8 scallions (green onions), slices
 6 sprigs parsley, chopped
 3 Tbsp olive oil
 1/4 cup lemon juice
 1/2 tsp salt
 Lettuce leaves
 Soak cracked wheat in hot water to cover for 2 hours.  Drain
 thoroughly.  Combine the tomatoes, scallions, parsley, olive oil,
 lemon juice, and salt in a bowl.  Toss together lightly.  Add the
 cracked wheat and again toss lightly.  Arrange beds of lettuce leaves
 on individual plates.  Sprinkle a few drops of olive oil on each
 portion.  Divide the mixture into even portions.  Serve cold.
 Note:  In Lebanon a little minced garlic is added to the above
 ingredients.  The vegetables are chopped very finely on a chopping
 board, combined with the other ingredients, then chilled.  The salad is
 served in a large bowl surrounded by individual scoops of crisp
 romaine lettuce leaves, and everyone helps him/herself.  Served in
 this fashion, it makes a good cocktail accompaniment.  
 BAMIYEH (OKRA STEW)
 1/4 pound butter
 2 3-pound chickens, disjointed
 2 cloves garlic, minced
 1/2 tsp coriander
 2 pounds okra, stems removed
 2 cups tomato juice
 2 cups water
 1 tsp salt
 1/2 tsp pepper
 Melt butter in saucepan, reserving 2 Tbsp.  Add chicken pieces and
 brown well on all sides.  Add garlic and coriander and mix well. 
 Cover and cook over low heat for 30 minutes.
 In a separate saucepan, melt the remaining butter,  add okra and fry
 for 5 minutes.  Add to chicken along with tomato juice, water, salt
 and pepper and stir.  Cover and simmer over low heat for 45 minutes. 
 Stir carefully so as not to break the okra.  Correct seasoning.  Serve
 hot, being careful to lift the okra out of the saucepan gently.
 RIZ MAFALFEL (ARABIC RICE)
 2 cups rice
 5 cups boiling water
 2 tsp salt
 1/4 pound butter
 1/4 cup pine nuts
 Wash rice in several changes of water.  Place in bowl and add half of
 the boiling water.  Soak for 2 hours.  Rinse with cold water.  Drain
 well.  Bring remaining water to an active boil.  Add rice, salt, and
 all but 2 Tbsp of butter.  Cover and cook until water is absorbed. 
 Melt remaining butter in a skillet.  Add the nuts.  Saute until
 lightly browned and sprinkle over the rice.
 HREEST AL LOWZ (FARINA DESSERT)
 1 cup sugar
 1/2 cup water
 1/4 cup butter
 3 cups cooked farina or ream of wheat
 1/2 cup honey
 1/2 cup chopped walnuts
 Boil the sugar and water in a saucepan until thick and syrupy, about
 15 minutes.  Add the butter and farina and stir well until completely
 blended.  The mixture should be quite thick.  Pour into individual
 serving dishes.  Sprinkle the honey and walnuts on top.  Serve hot.