- 1. LEBANESE CHICKEN
- Mix tomato paste, lemon salt, pepper and garlic. Spread over chicken. Can be marinated overnight. Bake at 400 for 40 minutes. Serves 4.
Ingredients: 4 (garlic .. lemon ...)
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- 2. LEBANESE CHICKEN
- Place chicken breasts in a shallow ... 45 minutes to 1 hour.
Ingredients: 4 (basil .. breasts .. juice ...)
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- 3. CHICKEN STUFFING-HASHWEY (LEBANESE)
- Brown lamb with butter. ... liquid). Add spices and chicken broth. Cook with lid ... chicken pieces and slivered almonds.
Ingredients: 9 (almonds .. broth .. cinnamon .. lamb .. pieces ...)
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- 4. LEBANESE CHARCOAL OR OVEN BROILED CHICKEN
- Mix the marinade ingredients (everything but the chicken) and reserve 1/4 ... for 45 minutes. Serve hot.
Ingredients: 7 (juice .. oil .. salt .. thyme ...)
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- 5. LEBANESE CHICKEN
- Whisk all ingredients, except chicken, in large bowl. ... if desired. Proportions double infinitely.
Ingredients: 6 (cinnamon .. oil .. oregano .. pieces ...)
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- 6. SHISH TAOUK
- Cut chicken in small cubes. Mix ... charcoal grill or under broiler.
Ingredients: 9 (breasts .. oil .. paprika .. yogurt ...)
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- 7. LEBANESE LENTIL SOUP
- Heat lentils, ham bone, and water in large saucepan to boiling. Reduce heat. Skim the excess; skim off the top as it forms. Simmer, uncovered, 45 ...
Ingredients: 12 (juice .. lentils .. oil .. onion .. rice .. salt ...)
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- 8. LEBANESE PILAF
- Melt butter over low heat. Add vermicelli or fideo, salt, and pepper; saute until lightly browned. Add any optional ingredients and saute about 1 ...
Ingredients: 8 (broth .. dry .. fideo .. lid .. optional .. salt ...)
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- 9. LEBANESE RICE
- Crush vermicelli noodles and pour in pot with oil. On medium heat, stir continuously until browned. Pour water into pot. Cook on high until water ...
Ingredients: 5 (noodles .. oil .. rice ...)
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- 10. LEBANESE RICE
- Heat oil in pan and lightly brown pinenuts and noodles. Add rice and stir to coat all ingredients with oil. Add enough broth to cover about 1" above ...
Ingredients: 5 (broth .. oil .. pinenuts .. rice ...)
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