Archive for the ‘Lebanese Recipes’ Category
Lebanese food
Lebanese food
Image by Qlis
lebanese lemonade sorbet with pistachio nougat
lebanese lemonade sorbet with pistachio nougat
Image by jules:stonesoup
recipe on my blog thestonesoup.com
Creating Meals Is Often Fun and Easy
Creating Meals Is Often Fun and Easy
Article by Ruth Larue
Most people enjoy cooking for a number of benefits. Some individuals make dinner since they love food,other people like the unique avenue which it offers or perhaps the simple reality that it will definitely please many people. I love grilling and cooking because of the fact that I can visit magnificent regions and find out about a number of nationalities without having to ever depart from my residence .
You might title me a culinary anthropologist; I love to find out and learn about original ethnicities and locations with meals. On account of Globalization, with the easy access to diverse items from around the world, a person can now easily create and take part in almost any sort of cooking. You simply have to go and get the checklist of foods from a nearby supermarket or possibly a niche merchant in the vicinity of the local area. I spend time testing unusual elements which are usually brand-new with me individually by adhering to a recipe for a dish that I have never ever prepared before now. Flavorsome tested recipes for all kinds of unusual meals are readily available using a number of web sites over the internet. You could choose a vast selection of blogs and food websites that put emphasis with a specific form of cooking. Nearly anything, from Lebanese to Italian, Swedish to French, Honduran, Polish, whatever.
An extra grounds for why I adore to cook meals is just because the meals I create inside my residence are fulfilled how I want it, because it’s cooked by me. Also, it is more favourable and less expensive than heading out for supper. Eating from a cafe or restaurant, specifically a sophisticated one, can also be rewarding, yet there is just something one-of-a-kind about dinners you have put together all on your own. You will find a distinctive fulfillment that goes together with crafting handmade dinners that often cause it to taste superior than the restaurant. You are already aware of the many flavours and pieces that are a portion of it and the neat point is that you may eat many servings if you would like.
Baking in my opinion is kind of an amplification of my personality that individuals view and taste as they eat my food. Practically nothing is as gratifying as experiencing individuals enjoying as well as getting joy in the meals that you prepared. I cook meals that I delight in feasting on and create them for my family and pals. I am always sure to construct my dinners exactly how they ought to be, using the freshest components and making them the correct way.
I delight in preparing food in my compact, but cozy kitchen. It is comforting and helps to concentrate my ideas like few other hobbies can. I treasure the cookware, cooking pots, chef’s knives, together with the other kitchen devices that I have accumulated through the years. My complex spice stand, cook book assortment, and growing herbs all add up to produce a splendid spot I have the benefit of hanging out in. The kitchen area is undoubtedly one of a number of areas where I am laid back. It’s a spot where I am able to convert straightforward components into an amazing creation. I think anyone is worthy of the chance feel this way about cooking food, and you must start off somewhere. And so venture out and attempt a brand new recipe today!
About the Author
Ruth Larue has 3 renowned eateries where she shares her food with everyone. She is widely known for her famous best burger recipe. In her leisure time, she loves to talk about her enthusiasm for cooking on the web. You could be fascinated with preparing her hollandaise sauce recipe.
Lebanese Lamb Stew
Lebanese Lamb Stew
Image by anjuli_ayer
Recipe at asmartmouth.com
Day 56 – Lebanese Chicken
Day 56 – Lebanese Chicken
Image by ktpupp
OK, so I spared you guys yet another shot of our funky colored bathroom, me painting or whatever… This time you get chicken!
The recipe is called "Lebanese Chicken", at least that’s the name my mom said was on the recipe when it was given to her. Being that we’re not Lebanese, we really don’t have a clue if this is an authentic Lebanese chicken recipe or just conveniently named. Either way, its delicious and worth sharing because it is so quick and easy to make!
Lebanese Chicken
(A blend of orange, cinnamon and allspice gives this a Middle Eastern accent.)
8 skinless boneless chicken thighs/breasts
1/4 tsp salt
1/4 tsp ground cinnamon
1/3 cup chopped onion
1/8 tsp ground allspice
2 Cloves garlic, minced/crushed
2 Tbl honey
1 Tbl margarine or butter
2 tsp finely shredded orange peel (I used dried orange peel)
½ cup orange juice
Rinse chicken; pat dry with paper towels. In a large skillet cook chicken, onion, and garlic in hot margarine or butter over medium heat about 6 minutes or till chicken is brown, turning once.
Add orange peel, orange juice, and salt to skillet. Bring to boiling; reduce heat.
Cover and simmer for 5 minutes. Sprinkle cinnamon and allspice onto chicken; drizzle with honey.
Simmer, uncovered, for 5 to 7 minutes more or till chicken is tender and no longer pink.
Serve chicken and sauce over couscous or rice.
Versatile Mexican Food – There Are More Choices Than You Might Think
Versatile Mexican Food – There Are More Choices Than You Might Think
It is claimed that Mexico has the most vast and varied cuisine in the world, after Chinese, which might be something of a shock to Mexican fast food fiends who thought that burritos and tacos were the only kinds of food Mexicans eat. Every area of Mexico has its own recipes and the Yucatan fare is especially flavorsome, with its Caribbean, Mexican, Mayan and Lebanese recipe influences.
Some Mexican dishes are spicy but not everything is. Chili peppers are widely used in Mexican cookery and there are lots of variations of them, including pasilla, habanero, serrano, poblano, and jalapeo. Mexicans like to vary their diets by eating meat, fish, poultry, seafood, fruit, vegetables and grains, or at least the ones who can afford to. Stews, soups, and sauces are common Mexican foods and cooking methods include baking, deep-frying and slow roasting.
Mexicans prefer fresh produce and anything more than two days old is no longer considered optimally fresh. Pesticides and herbicides are not used much because they are expensive and vegetables and fruit are picked when ripe or just about ripe. Seasonal produce is preferred to imported food and almost everything is grown locally. The exception to this is in Mexico City where the goods, which are not likely to be sold, are exported.
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What is a Mexican Typical Meal Anyway?
Tortillas are so much a Mexican food staple that the price in controlled by the government and kept at five pesos a kilo! A tortilla is a ball of masa, or corn dough, which is flattened into a thin disc. They are traditionally made of corn and supermarkets make them fresh all day. Tortillas are used to make traditional Mexican tacos. Authentic tacos are soft, not like the rigid U-shaped Taco Bell variety.
Tortillas, tacos, and tamales are made from corn. Many stews and soups use beans such as lentils, fava beans, and kidney beans. Tomatoes are used in a lot of recipes, especially salsa recipes.
Fruit is popular in Mexico and is eaten fresh or used in desserts and sauces. Papaya, coconut, mango, and pineapple are all favorites. Nopales, which are prickly pear cactus paddles, are sauted and eaten like a vegetable. You can also get them sweetened and used in Mexican dessert recipes.
Popular Mexican Condiments and Salsas
Many people add lime, sour cream, or salsa to their Mexican food. You will also get little bowl of condiments served to you in a traditional Mexican restaurant. These will include chopped onion, fresh cilantro, lime, a hot chili salsa, a mild chili salsa and salsa Mexicana. Salsa Mexicana is made with chopped fresh tomatoes, chopped onion, habanero chili, and cilantro. You might also see a charred green onion, Worcestershire sauce (known in Mexico as salsa ingles) and limejuice dip. Guacamole is often served as well.
Many Mexican food recipes are rich in flavor and color and the use of fresh produce is important. A lot of people make the mistake of confusing Mexican fast food and Tex Mex style Mexican cooking for real, traditional Mexican food but authentic Mexican cuisine is a true delight.
Mexican food combines a mixture of Mayan and Aztec heritage with Spanish accents and more, making it unique and something well worth tasting. You can find many Mexican recipes at http://www.MexicanFoodRecipes.org, including easy meals for the novice cook. Why not rustle up some tasty Mexican food for dinner tonight? Also find cooking tips, an in depth guide to Mexican food, a unique look of the varied history on Mexican food and much more.
Article from articlesbase.com
Recipes For Tomato Grown In The Home Garden
Recipes For Tomato Grown In The Home Garden
Using your own homegrown fresh tomatoes in your salads is a delight for the home gardener. Tomato gardening is a wonderful hobby for many reasons and the grower does get so much delight from picking lovely fruit of their tomato plants. Because tomatoes grow so quickly I don’t find it any burden at all to visit my tomato patch each day, check on the watering and on those pests that insist on visiting while I am not there!
Fresh home grown tomatoes are hard to beat as an addition to summer salads as they are so lively in taste and add a rush to any salad.
The nutritional value of tomatoes
Did you realize that tomatoes are an excellent source of antioxidants (vitamins and flavonoids which help keep degenerative diseases at bay, including the much feared cancer and heart disease? Tomatoes are right up there near the top of the list as one of the most beneficial foods to eat.
Interestingly enough, hundreds of years ago the tomato was considered a poisonous plant. Now it provides us with building blocks for a long and healthy life. Such are the findings of modern day living.
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Delicious Fresh Salad Recipes.
Tomato and Fennel Salad (my favorite)
On a 50/50 ratio quarter fresh medium tomatoes and finely slice a fennel bulb into a bowl. For every five tomatoes finely slice one small red onion and add to bowl. Sprinkle with salt and pepper. Half an hour before serving drizzle with French dressing and leave for flavor to be absorbed. Top up with a small amount more of the dressing just prior to serving.
Wombok and Cherry Tomato Salad
¼ wombok
3 gherkins
12 cherry tomatoes
½ red capsicum
1 Tablespoon baby capers
Finely slice wombok, gherkins and capsicum and add to bowl. Half cherry tomatoes and add to bowl. Add baby capers. Half an hour before serving drizzle with ceasar dressing. Add more dressing prior to serving if required.
Tomato, Basil and Pasta Salad
In a pot of boiling water add 1 cup of Butterfly Pasta. Cook until aldente, approximately 6-7 minutes and drain. Run cold water over to cool quickly then when properly drained, add to salad bowl. Quarter 5 medium sized tomatoes and add them to the salad bowl. Tear a handful of fresh basil leaves in half and add to bowl. Sprinkle with salt and pepper. Dress with vinaigrette.
Tomato and Cucumber Salad
Slice 3 large tomatoes and 1 – 2 Lebanese cucumbers. Finely slice one white or red onion and add. Finely chop two spring onions and 5 stalks of Italian parsley. Sprinkle with salt and pepper. Gently mix in bowl with some vinegar or your choice approximately 15 minutes before serving.
These delicious healthy salads will help you enjoy the fruits of your tomato growing with the family and when entertaining. Enjoy!
For more information about growing the right tomatoes for you home kitchen visint Growing Tomatoes Successfully.
Article from articlesbase.com
Sweet And Sour Pork Recipe
Sweet And Sour Pork Recipe
Preparation time: 25 minutes + 30 minutes marinating
Total cooking time: 20 minutes
Serves: 4
Ingredients for sweet and sour pork recipe:
500 g (1 lb) pork fillet, cut into thick slices
2 tablespoons cornflour
1 tablespoon sherry
1 tablespoon soy sauce
1 tablespoon sugar
oil, for cooking
1 large onion, thinly sliced
1 green capsicum, cut into cubes
2 small carrots, thinly sliced
1 small Lebanese cucumber, seeded and chopped
5 spring onions, cut into short lengths
440 g (14 oz.) can pineapple pieces in natural juice, drained, juice reserved
1/4 cup (60ml/2 fl oz.) white vinegar
1/2 teaspoon salt
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Directions for sweet and sour pork recipe:
1. When you want to start cooking the sour pork recipe, first place the pork in a shallow glass or ceramic bowl. Combine the cornflour with the sherry, soy sauce and half the sugar and pour into the bowl. Cover and refrigerate for 30 minutes.
2. Drain the pork, reserving the marinade. Heat the wok until very hot, add 2 tablespoons of the oil and swirl to coat the side. Stir-fry half the pork over high heat for 4-5 minutes, or until the pork is golden brown and just cooked. Remove from the wok, add more oil if necessary and repeat with the remaining pork. Remove all the pork from the wok.
3. Reheat the wok, add 1 tablespoon of the oil and stir-fry the onion over high heat for 3-4 minutes, or until slightly softened. Add the capsicum and carrot, and cook for 3-4 minutes, or until tender. Stir in the marinade, cucumber, spring onion, pineapple, vinegar, salt, remaining sugar and 4 tablespoons of the reserved pineapple juice.
4. Bring to the boil and simmer for 2-3 minutes, or until the sauce his thickened slightly. Return the pork to the wok and toss until the pork is heated through. Serve immediately.
Nutritional Value for sweet and sour pork recipe:
Protein 25 g;
Fat 12 g;
Carbohydrate 25 g;
Dietary Fibre 4 g;
Cholesterol 50mg;
Energy 1325kJ (315cal)
Shirley M. Duran is a mother of two and a cooking enthusiast and at her website you can find recipes like the rotisserie chicken recipe and others similar as well. For more informations it is recommended to visit: http://rotisseriechickenrecipe.info/
Copyright © Shirley M. Duran, All Rights Reserved. If you are interested in this article make all the urls (links) active.
Article from articlesbase.com
Recipes Books:flavors within
Recipes Books:flavors within
Books are there in which you can have enormous amount of information regarding any of the topic like the Recipe Books, fiction books, Non-fiction books, Game books, Science books etc. These books can avail you all the necessary and important information like through the Recipe books you can come to know about the various dishes which you can make and can make yourself happy enough. In real terms people all over are working so hard for a better living standard and above all the primary need is to fulfill the belly with what you like. So with these books you will come to know about the various tastes available in the world like the Indian, Chinese, Thai, Lebanese, spicy etc. You can also have these from any of the Online or the Offline store but the Online option is more commendable because with this you can have the list of the various books and about various taste. You can also go through our website Xpert4u in order to have the details about any of these books which you want to have. Through our website you can also have the information about the various stores in which theseOnline Books will be available at Cheap cost.
The Recipe Books are basically with the proper way about how to make any particular dish like the ingredients needed, the different methods with which you can make these dishes. Like to prepare the Chicken are with so many ways but to know the exact and accurate way the Recipe books are very much helpful. If you are a pioneer and you don’t know how to make food then use these books. These Cheap books are there with so many advantages like you can have the proper information about various topics and that through the pen of intelligent authors. So don’t wait for a second while and choose your favorite book and make your people happy.
Jacko Liver is one of many professional writers on this website. He has been writing interesting and thought-provoking articles on Books and Magazines, Medical Books and Romantic Books in th UK with cheap books visit our books shop.
Article from articlesbase.com
The simplest way to make syrup is to mix the juice of half a lemon
The simplest way to make syrup is to mix the juice of half a lemon
Article by Anay
Now we’re going to fry the donuts. We get the dough and do some rounded strips of about 4 inches long. Press to close well the ends or the donut will open when frying. Meanwhile we will have to heat oil in a large pan. Oil must have enough depth to let donut float freely while frying without touch the pan. This is important because whe have to fry the maximun number of donuts as possible at the same time cause this dessert is taken always hot or warm. If we use small pan when finishing to fry the last donuts we would have cold the first ones. As I said before we close the strip to shape the bagel and immediately put them to fry with a good bubbling oil. When they are golden we turn to fry the other side. We remove and leave on a kitchen paper to absorb the excess oil. Sprinkle sugar over – do not use caster sugar, simply the normal one – and they’re ready to eat before they get cold.
This recipe is very typical of the entire Middle East, from Istanbul to Saudi Arabia. However the origin of this dessert is lebanese. Specifically is the typical sweet for Christmas in Lebanon (where slightly less of 50% of the population follow the Eastern Christian rite ). Thinking about awwamaat always comes to my mind the image of arabic pastries with huge trays of these donuts bath in golden syrup. Awwamaat are easy to cook if you control the frying, which is sometimes difficult. The most correct recipe is the one that employs laban, but they can also be made with yogurt. When we talk about awwamaat we mean a shape like fritter while zalabiya are much more similar to american donuts. In both cases the ingredients are the same.
First pour into a bowl the Laban with a pinch of salt and baking soda. Now we will be add flour to form the dough. The method that I have to do awwamaat is to add gradually the flour (passed through a fine sieve) stirring non-stop the mixture with the whisk. Stop adding flour when the dough stops to stick from the sides of the bowl. If you want to do zalabiya moisten your hands and get a strip of the dough around 4 inches long and make the donut. If I want to do awwamaat simply knead a ball with the help of the spoon (a smallball a bit less of one inch diameter). Put plenty of oil in a large pan and heat to the point that just starts to smoke slightly. Then fry the zalabiya without touch in between. Zalabiya will sink into the oil immediately but will rise to the surface with an intensebubbling oil (which is a good sign showing everything runs smoothly). You have to fry until they acquire a golden color on both sides (flip once is enough). They are usually served with a base of syrup. The simplest way to make syrup is to mix the juice of half a lemon, the branch of cinnamon and honey in a pan and bring to boil. Once this happens, switch off fire and remove the cinnamon branch and the liquid is poured on zalabiya or awwamaat. Serve warm or room temperature.
The origin of the churro is Madrid, capital of Spain, although it is now very popular throughout South America, USA and other countries. In Spain the churros are very typical, being possible to find stable and stalls selling anywhere. Consumed mainly at breakfast,newly purchased and warm or hot, being perfect as a restorative. There’s nothing better than dipping churros in a cup of thick chocolate. It’s a very simple recipe to make although the job requires a lot of virgin olive oil and a pastry bag. Anyway it isworth. One Sunday morning in Spain that dawns with a dish of churros is really a Sunday.
In a large saucepan, put to boil water with salt and 3 / 4 of a cup with olive oil. When the water starts to boil add the flour, but care, always through a sieve, stirring the water constantly with a wooden spatula. Stirring water while cooking thickens the mixture and will eventually form a ball of dough around the spatula. That ball comes unstuck from the pan easily. At that moment we fill up with the dough the pastry bag (which should have docked a star-shaped mouth) and cast a circulation in the form of a snail inside frying pan with plenty of oil very hot (dough should float). Let fry golden on one side and turn to make the same at the other side. We remove, put on absorbent paper to remove excess oil and cut into pieces. Sprinkled with sugar and eat ALWAYS hot or warm. When churros get cold become like rubber !
Probably you will find that this recipe belongs to Yemeni cuisine but in reality it is another sample of Jewish cuisine. Jewish cuisine is present directly or has a strong influence in many gastronomies of the World. The cusines of Spain, Morocco, Greece,Balkans and Middle East are plenty of jewish dishes. The Jewish diaspora that began almost 2000 years ago led their formats culinary spread throughout the known World and suffered too, thanks to the isolation of the Jewish communities, a particular and unique development. The transfer of the recipes from Jewish communities to their christians or muslims neighbours was inevitable because the cuisine knows no barriers. The famous Easter Mona cake, very popular in Catalonia (Spain) andtheMarzipan from Toledo (also in Spain) are actually Jewish desserts and even ensaimada from Mallorca is almost certain that was a creation of the Jews from the Balearics Islands. Moreover, due to the terrible plight that has suffered the people of Abraham, overthe centuries, some recipes were transformed by the Gentiles (as jews call nonjews) friend’. So we think that the ensaimada was added lard because this animal is banned in the Jewish tradition. Probably before it was made with butter.
About the Author
Anay a professianl writer , it provides the high quality products, such as small plastic injection molding machine, China injection plastic machine, plastic injection machine, and many more.