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Learn to Cook Lebanese  - Step by Step
Learn to Cook Lebanese - Step by Step

Learn to Cook Lebanese - Step by Step

by Nita Mehta

Your Price: $14.95
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Product ID:25326

Language

English

Publisher

SNAB

ISBN

8178691159 - Year: 2006 - Pages: 103

Binding

Hardcover

Nita Mehta
Shipping Note: This item usually arrives at your doorstep in 10-15 days

Author: Nita Mehta
Contributor(s)/Artiste(s): Bhavna Rastogi
Publisher: SNAB
Year: 2006
Language: English
Pages: 103
ISBN/UPC (if available): 8178691159

Description

Lebanese cuisine is one of the most interesting cuisines in the Mediterranean region. It combines the sophistication & subtleties of European cuisines with the exotic ingredients of the Middle & Far East.

Beans and lentils are a great part of the diet – be it the ever-present chickpeas or different types of lentils. A large and varied assortment of vegetables is used. In meat, chicken or lamb is preferred. Kebabs, both of meat or vegetables are served at mezze or as part of the meal.

For flavouring, the Lebanese use an interesting mix of spices and herbs from both the East and the West. The major herbs used are mint (fresh and dried), parsley and thyme. Spices includes cinnamon, cumin, allspice and coriander.

The ingredients used are a lot like Indian food and the dishes are close to the Indian palate and taste. This is one cuisine that does not involve the mastering of complicated culinary techniques. The dishes are easy to prepare and delicious to eat.

Contents

Introduction

MEZZE (Appetizers/dips)
VEGETARIAN
Falafel
Hummus (Chickpea Dip)
Mini Vegetable Sambousik (Samosa)
Fried Chickpeas
Tahini Paste (Dip)
Red Capsicum & Walnut Dip
Lebneh (Yogurt Cheese Dip)

NON-VEGETARIAN
Kibbeh (Stuffed Mutton Balls)
Shish Taouk (Chicken Tikkas)
Shish Kabab Mishwi (Mutton Tikkas)
Labanese Ingredients
Lebanese Spice Powder

SALADS AND SOUPS
VEGETARIAN
Fattoush (toasted bread salad)
Spinach & Yoghurt Soup
Feta and Peeper Salad
Mixed Arabic Pickle

NON-VEGETARIAN
Tabulleh with a Twist

VEGETABLES
Veg Mezze Platter
Garlic Stuffed Eggplant
Okra in Tomato Sauce & Coriander
Spinach & Chickpeas
Paneer Shawarma Roll

CHICKEN, MEAT A& FISH
Cold Chicken with Walnut Sauce
Chicken Shawrma Roll
Stuffed Potatoes with Laban Sauce
Spice Coated Pan-Fried Fish
Baked Chicken with Onions

DESSERTS
Cardamom Youghurt Pudding with Nuts & Honey Syrup
Lebanese Cake
Cream-filled Apricots
Peaches Poached in Pomegranate
Mushrooms in Lebanese Spices
Grilles vegetable Kabobs

RICE & BREAD
VEGETARIAN
Semolina Flat Bread
Zaatar Flat bread
Pita
Lentils with Bulgur Pilaf
Rice, Lentils and Pasta Medley

NON-VEGETARIAN
Mutton Mince Rice
Upside-Down Mutton & Rice

Glossary of Names/Terms
International Conversion Guide

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