Allie Allen - Flavors of Lebanon: Experience the Taste of Lebanese Cuisine with These Delicious Recipes!

Flavors of Lebanon Experience the Taste of Lebanese Cuisine with These Delicious Recipes! BY: Allie Allen Copyright 2020 Allie Allen Copyright Notes This book is written as an informational tool. While the author has taken every precaution to ensure the accuracy of the information provided therein, the reader is warned that they assume all risk when following the content. The author will not be held responsible for any damages that may occur as a result of the readers actions. The author does not give permission to reproduce this book in any form, including but not limited to: print, social media posts, electronic copies or photocopies, unless permission is expressly given in writing. My Gift to You for Buying My Book! I would like to extend an exclusive offer to receive free and discounted eBooks every day! This special gift is my way of saying thanks. If you fill in the subscription box below you will begin to receive special offers directly to your email.

Not only that! You will also receive notifications letting you know when an offer will expire. You will never miss a chance to get a free book! Who wouldnt want that? Fill in the subscriber information below and get started today! https://al ie-al en.getresponsepages.com/ Table of Contents Introduction Looking to explore recipes from Lebanon? If so, this recipe book is for you! Filled with 30 traditional recipes from Lebanese cuisine, this book has something for every meal, occasion and person! Dive deep into the Lebanese culture with these delicious recipes and wow everyone with what you whip up! All of the recipes are detailed and come with step-by-step instructions that make preparing them a total breeze! So, what are you waiting for? Lets get started! Hummus bil Lahm This quick and delicious appetizer is a Lebanese favorite that comes topped with toasted pine nuts, warm minced lamb and a quick drizzle of olive oil. Makes:4 servings Prep: 5 mins Cook: 10 mins Ingredients:Spiced Lamb 4 oz. ground lamb 1/4 brown onion, finely diced tbsp. olive oil tsp cumin powder tsp coriander powder tsp paprika powder Pinch of cinnamon powder 1/8 tsp black pepper tsp salt Hummus 1 8 oz. water clove garlic Juice of a small lemon 1 tbsp. tahini 1 tbsp. extra virgin olive oil Salt and pepper Garnishes tbsp. pine nuts Extra virgin olive oil Directions: In a small pan over med-high heat, toast the pine nuts until nice and golden. Set aside. Set aside.

Add olive oil and cook the onion for about 2 minutes until it turns translucent. Increase heat to high and add the meat. Sprinkle on the spices and season. As the lamb cooks, break up the chunks into small pieces. Cook for 3 minutes. Set the lamb aside to cool, covering the mixture so it doesnt dry out.

To make the hummus, add all the ingredients except the salt into a blender and process till smooth. Season with salt and pepper as needed. Add in some lemon juice if needed. Adjust thickness with a little water. You want the consistency of a paste but not too thick. Spread the hummus on a serving plate and top with the lamb mince.

Sprinkle on the pine nuts and lightly drizzle with olive oil. Serve with pita bread. Kibbeh Kibbeh is a popular appetizer in Lebanon. With a crunchy coating that holds delicious meat filling inside, these kibbehs are best served warm with a little tahini sauce. Makes:12 kibbehs Prep: 2 hrs. lean ground beef (or lamb) 1 tsp ground allspice tsp cinnamon tsp ground coriander tsp black pepper Pinch salt Meat Filling: Olive oil Oil for frying medium yellow onion, finely chopped or grated 8 oz. ground lamb or beef (I used beef here), cold tsp ground allspice cup toasted pine nuts tsp ground cinnamon Pinch salt and pepper Directions: Start by soaking the wheat in water for 15 minutes. ground lamb or beef (I used beef here), cold tsp ground allspice cup toasted pine nuts tsp ground cinnamon Pinch salt and pepper Directions: Start by soaking the wheat in water for 15 minutes.

Then grab a light cloth (or a cheesecloth) and place it into a fine strainer. Drain the wheat into the cloth and squeeze to remove excess water. Set aside. Add the rest of the dough ingredients into a food processor & process till fine almost like a paste. Combine the meat mixture with the wheat in a large bowl. Use your hands to ensure even mixing.

Cover and chill for later. To make the filling, heat a tbsp. of olive oil in a pan. Add in the onions and saut until brown. Add in the ground beef or lamb. Stir occasionally while cooking on medium heat until meat has cooked through.

Add in the toasted nuts and the spices. Season according to taste and set aside to cool. Line a baking sheet with baking paper. Once the filling mixture cools, begin assembling the kibbeh. To do this, youll need to consistently wet your hands. It is recommended to keep a bowl of water nearby.

With damp hands, take up about 2 tbsp. of dough mixture and form an oval shaped disc. Create a well in the middle. This is where the filling will go. Fill with about 1 tbsp. of filling and pinch the dough closed to form a football shape.

Place the kibbeh onto your baking sheet and repeat with the rest of the dough. Ensure your hands are damp throughout. Chill for about 1 hour before frying. To cook the kibbeh, heat oil in a large frying pan. The oil should be hot enough with slight bubbling on top about 350 F. Carefully deep fry the kibbeh in batches if necessary, so as not to overcrowd the pan.

Fry until brown about 5 minutes. Remove from oil & place on paper towel lined tray to drain. Serve with tahini sauce and enjoy! NOTES Keeping the dough cool is pretty important while making the kibbehs. If you think you are going to take long to make them, keep the dough bowl in a larger bowl filled with ice. These kibbehs can also be baked. Preheat oven to 400 F.

Spray the formed kibbehs with olive oil and bake for about 30 minutes. Turn halfway to bake evenly. Muhammara This spread is a great addition at any gathering. The spicy bite from cayenne pepper combined with the sweet flavor of roasted red bell pepper is a joy for the taste buds! Makes:8 servings Prep: 2 hrs. Cook: 10 mins Ingredients: cup chopped roasted red bell pepper, prepared fresh / store-bought (drained) cup finely chopped yellow onion 2 cups finely ground walnuts cup seasoned breadcrumbs tsp cayenne pepper 2 tsp ground cumin 2 tsp ground paprika 1 tsp salt 2 tbsp. pomegranate molasses cup tomato paste cup extra-virgin olive oi