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Cook Lebanese

Monday, January 7, 2008. This rice is a staple in the Lebanese cuisine. It is served with all stews and casseroles. You can use any kind of rice you have on hand, just adjust the water quantity accordingly. 1 ½ cups. 188; cup vermicelli. Broken into ½ inch pieces(can be substituted with angel hair pasta). 1 Tbsp vegetable oil. 2 ¼ cups water, at room temperature. Kafta and Potato Casserole. 1 lb ground beef. 1 medium onion, finely chopped. 188; cup plain bread crumbs. 1 ½ tsp Salt. 1 tsp black pepper.

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Cook Lebanese | cooklebanese.blogspot.com Reviews

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Monday, January 7, 2008. This rice is a staple in the Lebanese cuisine. It is served with all stews and casseroles. You can use any kind of rice you have on hand, just adjust the water quantity accordingly. 1 ½ cups. 188; cup vermicelli. Broken into ½ inch pieces(can be substituted with angel hair pasta). 1 Tbsp vegetable oil. 2 ¼ cups water, at room temperature. Kafta and Potato Casserole. 1 lb ground beef. 1 medium onion, finely chopped. 188; cup plain bread crumbs. 1 ½ tsp Salt. 1 tsp black pepper.

<META> KEYWORDS

1 cook lebanese

2 lebanese style rice

3 ingredients

4 1 tsp salt

5 preparation

6 serves 4

7 posted by

8 mira

9 no comments

10 labels main courses

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cook lebanese,lebanese style rice,ingredients,1 tsp salt,preparation,serves 4,posted by,mira,no comments,labels main courses,1 tsp allspice,1/4 cup water,baba ghanouj,2 large eggplants,labels appetizers,2 tsp salt,2 cardamom pods,2 whole cloves,serves 6

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Cook Lebanese | cooklebanese.blogspot.com Reviews

https://cooklebanese.blogspot.com

Monday, January 7, 2008. This rice is a staple in the Lebanese cuisine. It is served with all stews and casseroles. You can use any kind of rice you have on hand, just adjust the water quantity accordingly. 1 ½ cups. 188; cup vermicelli. Broken into ½ inch pieces(can be substituted with angel hair pasta). 1 Tbsp vegetable oil. 2 ¼ cups water, at room temperature. Kafta and Potato Casserole. 1 lb ground beef. 1 medium onion, finely chopped. 188; cup plain bread crumbs. 1 ½ tsp Salt. 1 tsp black pepper.

INTERNAL PAGES

cooklebanese.blogspot.com

1

Cook Lebanese: Kafta and Potato Casserole

http://cooklebanese.blogspot.com/2008/01/kafta-and-rice-casserole.html

Monday, January 7, 2008. Kafta and Potato Casserole. 1 lb ground beef. 1 medium onion, finely chopped. 188; cup plain bread crumbs. 1 ½ tsp Salt. 1 tsp black pepper. 2 large potatoes, sliced to ½ inch rounds. 1 (145 oz) can crushed tomatoes. 1/2 tsp crushed red pepper. 2 large tomatoes, sliced to ½ inch rounds. Heat the oven to 400 degrees F. Lightly oil an 8 inch square pan and set aside. Top with the tomato slices and a light sprinkle of freshly ground black pepper. Subscribe to: Post Comments (Atom).

2

Cook Lebanese: Aysh El Saraya

http://cooklebanese.blogspot.com/2007/12/aysh-el-saraya.html

Friday, December 28, 2007. This dessert in very popular in Lebanon, particularly in Tripoli. An ancient city in northern lebanon that’s widely known for its sweets. It can be made well in advance, just save the assembly to the last minute before serving. 2 baguettes (day old). 5 cups granulated sugar. 2 ½ cups water. 1 ½ Tbsp lemon juice. 1 Tbsp rose water. 1 Tbsp orange blossom water. 1 gallon whole milk. 2- 3 Tbsp white vinegar. 2 cups heavy cream. 1 cup course ground pistachios. Working in two batches...

3

Cook Lebanese: Middle Eastern Chicken and Rice

http://cooklebanese.blogspot.com/2007/12/middle-eastern-chicken-and-rice.html

Saturday, December 29, 2007. Middle Eastern Chicken and Rice. This dish is popular all over the Middle East. It can be made with lamb, beef, or chicken. Everyone eats it with a large dollop of plain yogurt. 2 Chicken Breasts, bone-in skin-on. 189; lb ground beef. 2 cups long grain rice. 1 tsp ground cinnamon. 1 tsp ground allspice. 1 tsp black pepper. A pinch of freshly grated nutmeg. 1/2 lemon, cut in half. 1/2 onion, cut in half. 188; cup pine nuts. 188; cup slivered almonds. 4 Tbsp vegetable oil.

4

Cook Lebanese: January 2008

http://cooklebanese.blogspot.com/2008_01_01_archive.html

Monday, January 7, 2008. This rice is a staple in the Lebanese cuisine. It is served with all stews and casseroles. You can use any kind of rice you have on hand, just adjust the water quantity accordingly. 1 ½ cups. 188; cup vermicelli. Broken into ½ inch pieces(can be substituted with angel hair pasta). 1 Tbsp vegetable oil. 2 ¼ cups water, at room temperature. Kafta and Potato Casserole. 1 lb ground beef. 1 medium onion, finely chopped. 188; cup plain bread crumbs. 1 ½ tsp Salt. 1 tsp black pepper.

5

Cook Lebanese: Baba Ghanouj

http://cooklebanese.blogspot.com/2007/12/baba-ghanouj.html

Monday, December 31, 2007. 8220;Baba Ghanouj” is a delicious dip made of smoked eggplants. The way to prepare it is very simple, much like making Hummus. You can enjoy it as a dip for grilled meats and vegetables. 2 Tbsp Tahini Sauce. 4 Tbsp lemon juice. 2 cloves of garlic, minced. 189; tsp salt. Cut crown off each eggplant and carefully peel off the skin and discard. Add Tahini sauce, lemon juice, garlic and salt to the eggplants and mash well with a fork. Makes approx 2 cups. View my complete profile.

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Cook Lebanese

Monday, January 7, 2008. This rice is a staple in the Lebanese cuisine. It is served with all stews and casseroles. You can use any kind of rice you have on hand, just adjust the water quantity accordingly. 1 ½ cups. 188; cup vermicelli. Broken into ½ inch pieces(can be substituted with angel hair pasta). 1 Tbsp vegetable oil. 2 ¼ cups water, at room temperature. Kafta and Potato Casserole. 1 lb ground beef. 1 medium onion, finely chopped. 188; cup plain bread crumbs. 1 ½ tsp Salt. 1 tsp black pepper.

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