1 - 10 of 80 for lebanese food
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Rinse herbs in ... tomatoes finely (a food processor may be ... juice, olive oil, salt and pepper. Mix well. Scoop onto crisp fresh lettuce leaves to serve.
Dissolve yeast in 2 cups lukewarm water (about 100-110įF). Add honey or sugar to the yeast mixture. Stir and let sit for 5 minutes. Add half of the ...
Parsley: a bunch of parsley differs in size from a country to another, in Lebanon it is big enough, and in Paris I saw them so little. So letís say ...
Wash the parsley well and cut it into very smooth pieces. Slice the green onion into small pieces, then cut the tomatoes into small, squared pieces. ...
Slice eggplant and sprinkle with salt. Fry eggplant in olive oil until both sides are browned and blackened. Place eggplant into casserole and set ...
Brown the ground beef and onion. Add remainder of ingredients and simmer for 1 hour or more. The longer it simmers the more the flavor of cinnamon ...
Break bread into bite-sized pieces (about 1 1/2 inch). Tear lettuce and toss in large salad bowl. Add all vegetables and mint. Add salt, pepper, ...
Combine nuts, sugar and rose water. Filo dough may be spread in a buttered 10 x 14 inch pan, brushing each layer with butter. Half way through the ...
Wash and soak until soft; drain. In blender blend green pepper, onions, mint and all spices. Add this mixture to meat and mix all together with ...
Brown lamb with butter. Stir in rice. (The rice absorbs the liquid). Add spices and chicken broth. Cook with lid on for 20 minutes or more. Add ...
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