Authentic Lebanese Cuisine
Appetizers (Mezza)
(Garbanzo Bean Dip) 
When serving Hummus as a side dish, pour in a shallow dish with a drizzle of olive oil and sprinkle Paprika on top. It can also be used as a dip with baked pita chips on the side. If you are using two 15 oz. cans garbanzo beans to substitute for dried, drain and skip to Step 3. 

½ cup dried garbanzo beans hummus.jpg
1 large clove garlic, mashed 
Dash of salt 
¼ cup lemon juice 
5 tablespoons Tahini 

  1. Soak the beans in 3 cups water overnight. Drain and place in a medium saucepan with 5 cups water. Bring to boil, skimming foam build up and skins that float to the surface. 
  2. Simmer covered for 40 minutes until tender. 
  3. Drain. In a blender, add beans and remaining ingredients. Process until smooth. 
  4. Refrigerate for 1 hour before serving. 
Yields 2 cups

Known as the staple salad of Lebanon, Tabouli may be eaten with grape leaves, cabbage leaves, romaine or head lettuce on the side. Burghul is crushed whole wheat found in Middle Eastern sections of grocery stores. 

2 tablespoons Burghul, #1
2 tablespoons water
4 plum tomatoes, dicedtabouli closeup.jpg
4 green onions, chopped
1/8 teaspoon black pepper
2 bunches parsley, finely chopped
1 teaspoon salt
¼ cup lemon juice, or 1 lemon
½ cup olive oil 

  1. Soak Burghul in water for 5 minutes. 
  2. Add tomatoes, green onions, black pepper, and parsley. 
  3. Store in refrigerator until ready to serve. 
  4. Add salt, lemon juice and olive oil. 
  5. Mix gently with hands and serve. 
Serves 5

Waraq b-‘Areesh Ati’ 
(Vegetarian Grape Leaves) 
Unlike regular meat grape leaves, this vegetarian option is best served at room temperature or cold with plain yogurt (Laban) on the side as a dip. If you have left over Tabouli, just add rice to make the filling for these grape leaves. 

50 grape leaves (1 large jar) 
2 bunches parsley 
3 large tomatoes, finely diced 
1 medium onion, finely diced 
1 bunch green onions, chopped grapeleaf.jpg
1 cup rice 
1/3 cup lemon juice 
1/3 cup olive oil 
½ teaspoon salt 
¼ teaspoon black pepper 
2 tomatoes, sliced 
½ cup lemon juice 
½ cup olive oil 

  1. Rinse grape leaves, cut and discard the stems. 
  2. For the filling, chop parsley and save the stems. 
  3. Combine tomatoes, chopped parsley, onions, rice, 1/3 cup lemon juice, 1/3 cup olive oil, salt and black pepper in a large bowl. Mix. 
  4. Arrange parsley stems on the bottom of a large pot. This will serve as a barrier to prevent the grape leaves from burning. 
  5. Place a leaf flat on a dish with the dull side facing up and the stem end nearest you. (Look at Stuffed Grape Leaves Recipe for Picture, p.111) Place 1 tablespoon filling in center of grape leaf. Fold the bottom of the leaf over the filling. Then fold both sides over. Tuck and roll the leaf tightly securing the filling inside. 
  6. Repeat with each leaf until all leaves are rolled. 
  7. Arrange rolls in compact rows on top of parsley stems. 
  8. Top with sliced tomatoes.
  9. Fill pot with water covering half the grape leaves. 
  10. Place a heat proof plate over the rolls to keep them firm and intact during cooking. 
  11. Cover and bring to boil. Simmer on low fire for 35 minutes. 
  12. Remove plate and taste grape leaf ensuring rice is fully cooked. 
  13. Pour ½ cup lemon juice and ½ cup olive oil over rolls. 
  14. Allow to cool completely before removing to serving dish. 
Serves 8


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