Lebanese Bulgur

It is easy and fabulous as a side dish for a wide variety of meat or vegetarian meals.

Ingredients

• 1/3 cup olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 tsp dried basil
• 1 cup bulgur
• 1 cup tomato, seeded and chopped
• 1 1/2 cups vegetable broth or 1 1/2 cups chicken broth, heated
• 1 tbsp honey
• 1 tbsp tomato paste
• 1/3 cup olive oil
• Salt
• Pepper
• 1 pinch cayenne (optional)
• 2 tbsp chopped fresh parsley

Directions:

Heat the oil in a medium saucepan over medium heat.

Add the onion and cook until lightly browned, about 3 minutes.

Add the garlic and cook for another minute.

Stir in the tomatoes and basil, cooking 2 more minutes.

Stir the bulgur into the tomato mixture, making sure that the bulgur is well coated.

Stir in the hot broth, reduce the heat to low and cook, covered, for 5 minutes.

Add the honey, tomato paste, salt, pepper and cayenne to the bulgur mixture.

Continue to cook, covered until the bulgur is tender and all the liquid has been absorbed, about 25 minutes.

Turn off the heat and let sit for 10 minutes.

Sprinkle the parsley over the top.

Serve

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Lebanese Chicken with Lemon and Thyme

The combination of lemon and chicken is classically enjoyed by many a culture and continent and is an ideal choice for a light meal.

Ingredients

• 2 (4 lb) broiler-fryer chickens, in pieces
• 1/2-3/4 cup salad oil
• 2/3 cup lemon juice
• 2 tbsp thyme
• 1 tsp garlic powder

Directions:

Mix all ingredients (except chicken) for marinade.

Marinade chicken at least an hour (up to overnight).

Place chicken in baking dish.

Bake 1 hr at 350, then broil 15 min or until golden brown.

Serve

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Lebanese Chicken

If you have not tried couscous, here is your chance! A staple of northern Africa, couscous is a wonderful, versatile pasta that goes well when paired with vegetables or meats, but can also be eaten alone with butter.

Ingredients

• 4 boneless skinless chicken breasts
• 1/3 cup onion, chopped
• 1 clove garlic, minced
• 1 tbsp butter or 1 tbsp margarine
• 2 tsp orange zest
• 1/2 cup orange juice
• 1/4 tsp salt
• 1/4 tsp cinnamon
• 1/8 tsp allspice
• 2 tbsp honey
• 1 cup couscous

Directions:

Rinse chicken and pat dry with paper towels.

Cook chicken, onion and garlic in the butter in a large skillet for about 6 minutes or until chicken is browned, turning once.

Add orange zest, orange juice and salt to skillet.

Bring to boil; reduce heat and simmer, covered, for 5 minutes.

Sprinkle cinnamon and all spice onto chicken.

Drizzle with honey.

Simmer uncovered for 5 to 7 minutes more or until chicken is tender and no longer pink.

Meanwhile, cook couscous according to package directions.

Top couscous with chicken and sauce before serving.

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Lebanese Green Bean Salad

This is a delicious vegetarian dish of Green Beans Salad! Healthy, tasty and refreshing. This salad can be used as a side dish or serve with pita bread for a vegetarian lunch.

Ingredients

• 1 lb fresh green beans, washed and ends trimmed
• 1/2 cup chopped red onion
• 2 tbsp finely chopped parsley
• 2 garlic cloves, minced
• 2 tbsp fresh lemon juice
• 2 tbsp olive oil
• 1/4 tsp pepper, to taste
• 1/4 tsp salt, to taste

Directions:

Cut beans into or leave whole.

Steam beans for about 5 minutes, or until tender.

Drain well.

Place beans in a large bowl with all remaining ingredients and toss well to combine.

Chill at least 2 hours before serving.

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Lebanese Lentil Soup

Easy, economical and supremely satisfying, this soup of lentils (also known as Esau due to its biblical roots) is a cold-weather staple in my house. It’s equally delicious without the spinach, and you could substitute fresh cilantro for the mint.

Ingredients

• 1 bunch fresh cilantro, stems removed
• 12 cloves garlic
• Olive oil
• 2 1/2 tsp salt, divided
• 2 large onions, chopped fine
• 1 lb lentils, washed and drained
• 1 1/2 tsp cinnamon
• 12 cups water
• 1 (10 ounce) box frozen spinach
• 2 medium potatoes, cubed
• 6 tbsp lemon juice

Directions:

Place cilantro in a food processor with garlic, 3 Tbsps olive oil, and 1/2 teaspoon of salt.

Process until mixture forms a paste.

Set aside.

Sauté onions in 1/4 cup of olive oil until light brown.

Add lentils and mix.

Cook on medium heat for a few minutes.

Add cinnamon and water.

Turn heat to medium-high and cook, uncovered, for 45 minutes, stirring occasionally.

Turn heat to medium, add remaining salt, spinach, potatoes and cilantro paste.

Cook on low heat until lentils are creamy.

Add lemon juice and continue cooking, uncovered, for 10 minutes.

This soup can be served cold, warm or hot.

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Lebanese Marinated Chicken

This recipe is all about the marinade. Cook the chicken as you desire – grill, broil, quick fry … it’s up to you.

Ingredients

• 4 boneless skinless chicken breasts
• 4 -6 garlic cloves, finely minced
• 1/2 cup fresh lemon juice
• 2 tsp chopped fresh thyme
• 1 tsp paprika
• 1/4-1/2 tsp cayenne pepper
• 1 tsp salt
• 1/2 tsp fresh ground black pepper
• 1/2 cup olive oil

Directions:

Cut chicken into 1-in cubes and place in a shallow nonreactive container.

Combine all marinade ingredients and pour over the chicken.

Cover and marinate in the refrigerator for 6 hours or overnight.

Thread chicken on skewers & grill or broil as desired.

Serve

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Lebanese Rice Pilaf with Blackened Onions

This is an easy, fantastic and flavorful way to enjoy the benefits of protein. Mdardara or lentils with rice is a vegetarian Lebanese dish, but it’s not just plain rice and lentils.

Ingredients

• 4 tbsp olive oil
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 2 tsp ground cumin
• 3/4 tsp ground cinnamon
• 1/2 tsp ground allspice
• 2 (14 ounce) cans vegetable broth
• 3/4 cup dried lentils, rinsed, picked over
• 3/4 cup long-grain white rice
• 2 large onions, sliced
• 3 tomatoes, quartered lengthwise
• 1 cucumber, peeled, cut into rounds
• plain yogurt
• chopped fresh mint

Directions:

Heat 2 tablespoons oil in large saucepan over medium-high heat.

Add chopped onion and next 4 ingredients; sauté until onion softens, about 4 minutes.

Add broth and lentils; bring to boil.

Reduce heat to medium-low and simmer, covered, 10 minutes.

Stir in rice; return to boil.

Reduce heat to medium-low; cover and cook until liquid is absorbed and rice and lentils are tender, about 15 minutes longer.

Meanwhile, heat 2 tablespoons oil in heavy large skillet over medium-high heat.

Add sliced onions; sauté until soft and beginning to blacken, about 20 minutes.

Season pilaf to taste with salt and pepper.

Transfer to plates; top with blackened onions.

Place tomatoes and cucumber alongside.

Top pilaf with dollop of yogurt.

Sprinkle with mint.

Serve

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