By Suad Amari
An creation to the cooking of Lebanon that includes such conventional recipes as Kabobs, hummus and tahini dip, chard and yogurt soup, and cracked wheat pilaf. additionally contains details at the heritage, geography, customs and other people of this heart jap kingdom.
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Additional resources for Cooking the Lebanese Way: Revised and Expanded to Include New Low-Fat and Vegetarian Recipes (Easy Menu Ethnic Cookbooks)
29 Lunch/Ghadda As in most of the Middle East, breakfasts in Lebanon are quite light. A cup of strong coffee, a piece of pita bread, and some cheese and olives are usually enough to keep one satisfied until a midmorning snack or until lunch. Lebanese lunches are also relatively light meals. They usually con sist of soup and salad, perhaps a light main dish, and fresh fruit for dessert. Many Lebanese also enjoy cups of strong, thick, black coffee flavored with cardamom seeds and often with sugar.
Rinse under cold water and drain. 2. Remove tough stems from chard. Wash leaves well and drain. 3. In a large kettle with a lid, bring 3 c. water to a boil over high heat. Add chard and return to a boil. Cover and cook about 3 minutes, or until leaves are thoroughly wilted. 4. Remove chard with a slotted spoon, place in a bowl, and set aside to cool. Save cooking water and add bulgur, chickpeas, and 5 c. more water to kettle. Return to a boil. Lower heat, cover, and simmer for 1¥ hours. 5. While soup is cooking, chop chard finely with a sharp knife.
In a large skillet, cook meat over medium-high meat until brown, stirring to break into small pieces. Remove meat from skillet with a slotted spoon and place in a medium bowl. Save the grease. ø c. pine nuts 1 tsp. salt ø tsp. allspice ø tsp. ground cumin 1 14¥-oz. can crushed tomatoes µ c. water 5. Add pine nuts to grease from the meat and sauté over medium-high heat 2 to 3 minutes, or until lightly browned. 6. Remove pine nuts from skillet with a slotted spoon and stir into browned meat. Add spices and mix well.