Maggie’s Lebanese Family Recipe Book

Compiled from family members by Maggie S. Burke

Contents James' Tabbouleh Salad ......................................................................................................................... 3

Maryann's Hummus ................................................................................................................................ 4

Kibbe............................................................................................................................................................ 5

Wadid's Kafta Bataata ................................................................................................................................. 6

Beverlv's Djaz Ruz ......................................................................................................................................... 7

Wadid's Spinach Appetizer ................................................................................................................... 8

Beverly's Bins Achmad ................................................................................................................................. 9

Beverly 's B'zela Ruz ................................................................................................................................... 10

Beverly's Spaghetti Ahzeit .......................................................................................................................... 11

Beverl.y's Lubie ....................................................................................................................................... 12

2

" [ames' Tabb ouleh Sa lad

%cup dry burghul (bulghur wheat)

2 large bunches of parsley, rinsed and chopped (approximately 4 cups when chopped)

1 cup fresh mint, chopped (or% cup dried mint)

1 bunch of scallions/green onions, chopped (6-8 scallions)

1 small onion chopped

4 plum tomatoes, diced small (or 2 large tomatoes)

2/3 cup lemon juice

3 tsp salt (or to taste)

Yz tsp pepper (or to taste)

Y. tsp cinnamon

1/3 cup extra virgin olive oil

Rinse the burghul and squeeze it dry. Place in a large bowl.

Grab your parsley bunches by the leaves and chop off most of the stems. It's okay if you leave some,

but it's best to reduce the amount of stem in the salad.

Chop the parsley, mint, scallions, and onion . I pulse them in a food processor in small batches. Be

careful not to over process. Pulse until it's chopped to a medium amount.

Add to the bowl, then add the lemon juice.

Toss to mix.

Add 2 tsp of the salt, mix and taste. If necessary, add the remaining tsp.

Add pepper to taste.

Add cinnamon and toss.

Just before serving, add the olive oil and toss. Some folks use up to Yz cup. I actually think you can get

away withY. cup, but for company I would use 1/3 cup.

3

Maryann's Hummus

119 oz can of chickpeas, drained (use Progresso, reserve some water)

li cup of tahini, thoroughly mixed

li cup of water, mostly from chickpeas, some fresh

li tsp salt

li cup lemon juice

5 medium cloves of garlic, peeled

Place tahini, water, salt, lemon juice, and garlic in a blender. Blend thoroughly on high speed.

Slowly add chickpeas and blend until smooth.

Chill.

Garnish with olive oil and paprika.

4

Kibbe:

Kibbe

1.5 lb of hamburger, divided

2 onions

X cup pine nuts

%cup burghul wheat

olive oil, water

salt, pepper, cinnamon, allspice

Put the burghul wheat in a bowl and just cover with water. Let sit until water is absorbed. Process one

onion until pulverized. Mix burghul, onion, Y, tsp pepper, Y,- 1 tbsp salt, X tsp each cinnamon and

allspice and lib hamburger. (I mix everything before the hamburger then add that last.)

Stuffing:

Chop and fry one onion with pine nuts. Add meat, X tsp each of cinnamon and allspice, 1 tsp each of

salt and pepper. Continue frying until meat, onion, and pine nuts are browned.

Place one half of kibbe in the bottom of a 9-by-9" pan. Press flat. Put stuffing on top, and then put the

rest of the kibbe on top of this. (It's easiest to make the kibbe into patties, place them on the stuffing,

and then smooth them together.)

Make a diagonal grid pattern on the top of the kibbe with a knife, then brush with olive oil.

Cook in a 350 degree oven for 45-50 minutes.

Variation, unstuffed patties:

Prepare kibbe as above, roll into small balls and flatten, drizzle with olive oil and bake for 20 minutes at

375 degrees.

5

Wadid's Kafta Bataata

1 lh

J

hamhuroer u

2-3 onions

3-4 carrots

2-3 potatoes

X cup breadcrumbs

1 tsp dried parsley

salt, pepper, cinnamon, allspice

3 oz tomato paste

4-5 large cloves of garlic

water

Mix hamburger, breadcrumbs, parsley, X tsp each of cinnamon and allspice, 1 tbsp of salt, )12 tsp of

pepper very well. Add a small amount of water if too dry. Form into small patties and brown.

Cut potato into thick slices and brown on both sides.

Cut carrots in half lengthwise and then into 2-3 inch lengths.

Chop onions coarsely and fry.

Put all together in a cooking pot with water just covering, tomato paste, garlic cloves (peeled and lightly

struck), X tsp each of cinnamon and allspice, 1 tsp each of salt and pepper. Bring to a boil then reduce

to a sfmmer for 1 to 1 )12 hours on stovetop.

6

Beverlv 's Diaz Ruz ....- !)

1i lb ground meat

1 cup rice

X cup pine nuts

11b chicken (boneless, skinless fine)

salt, pepper, cinnamon, allspice

cinnamon stick

olive oil, water

Boil chicken in water with cinnamon stick until cooked through. Remove and shred.

Brown meat and pine nuts in oil. Add rice, water (from chicken), 1i tsp pepper, cinnamon, and allspice, 1

tsp salt, and cook until rice is tender.

Combine and serve.

7

Wadid's Spinach Appetizer

1 bag spinach

3 cloves garlic

2 onions

salt

lemon juice

olive oil

lemon wedges (to serve)

Wilt and chop one bag of spinach . Crush 3 cloves of garlic. Mix salt, garlic, lemon juice, and olive oil in

proportions similar to seleta (1 part olive oil to 2 parts lemon juice) and mix with spinach. Cut two

onions into strips and caramelize, put on top of the spinach. Chill. Serve with lemon wedges.

8

Beverlv's Bins Achrnad =-

1 can of red kidney beans

3 oz tomato paste

1 onion

salt, pepper, cinnamon, allspice

olive oil, water

Caramelize the onion in oil. Mix with kidney beans, water to cover, tomato paste, and Yz tsp salt, X tsp

cinnamon, allspice, and 1/8 tsp pepper. Cook until beans are done and sauce is desired thickness.

9

Beverlv's B'zela Ruz "

Y2 lb ground meat

1 cup rice

115 oz can of peas, drained

3 oz tomato paste

1 onion

salt, pepper, cinnamon, allspice

olive oil, water

Saute onion in oil. Add meat and brown. Add 1 tsp salt, Y2 tsp cinnamon, allspice, and pepper. Add rice,

peas, tomato paste, and water. Cook until rice is tender.

10

Beverly's Spaghetti Ahzeit

11bcookedspaghetti

1 28 oz can crushed tomatoes

1 ~large onions

~cup ketchup

salt, pepper, cinnamon, allspice

olive oil

Saute onions in oil. Add tomatoes, ketchup,~ tsp salt,~ tsp cinnamon, allspice, and 1/8 tsp pepper.

Cook until beans are done and sauce is desired thickness, about 20 minutes.

11

Beverly's Lubie .

lib frozen green beans

3 oz tomato paste

2 medium onions

salt, pepper, cinnamon, allspice

olive oil, water

Saute onions in oil. Add green beans and enough water to cover. Mix with tomato paste, Y, tsp salt, X

tsp cinnamon, allspice, and 1/8 tsp pepper. Cook until beans are done and sauce is desired thickness,

about 20 minutes.

12