Check out these yummy recipes from the “What’s Cooking at St. Elias” cookbook for Lebanese dishes. This cuisine will also be available at the Lebanese Festival May 31-June 2 at St. Elias Maronite Catholic Church.
For a Lebanese Potato Salad recipe, pick up a copy of our May/June 2013 issue. The recipe for the potato salad’s lemon dressing is listed here.
Lemon Salad Dressing
- 1 clove garlic
- 1 tsp. salt
- ¼ cup lemon juice
- ¼ cup olive oil
- Crush garlic with salt. Add lemon juice and oil and mix well. Pour over potato salad and toss gently.
- Hummus
- 2 cans chick peas (16 oz cans)
- ¾ cup lemon juice
- 3 cloves garlic
- salt to taste
- ½ cup Tahini (a sesame seed paste)
- ¼ cup water (only needed if mixture is too thick)
- Drain chick peas. Put chick peas into blender or food processor and mix. Mash garlic with salt. Mix tahini with lemon juice and masked garlic. Add to chick peas and blend until smooth, adding water while blending if mixture is too thick.
- Garnish with fresh parsley. Olive oil may be sprinkled lightly on top. Serve with Lebanese bread or pita bread.
Tabouli
- 4 green onions with ends
- 3 large bunches parsley, leaves only
- ¼ cup fresh mint or 2 Tbl. dried mint
- 2 or 3 large tomatoes, diced small
- ½ cup fine cracked wheat (Burghul)
- ¼ cup olive oil
- juice from 4 lemons
- salt and pepper to taste
- Soak wheat in cold water for about 10 minutes. Drain and squeeze out water.
- Chop all vegetables fine. Add wheat and remaining ingredients, adding more seasoning if necessary. If not serving immediately, do not add tomatoes and onion until just before serving.
- Serve with romaine lettuce leaves. Tear leaves into bite-sized pieces and use to scoop up salad.
Shish Ka Bob
- 2 lbs. tender cut of beef
- Marinade of your choice
- Cherry tomatoes or whole tomatoes cut up
- Onions
- Green peppers
Marinade option:
- ¼ cup olive oil
- 1 large onion, cut into pieces
- salt and pepper to taste
- ½ cup chopped parsley
- 3-4 Tbl. red wine
Mix ingredients of marinade, cut beef into cubes and place in marinade prior to cooking. Cut green peppers into squares or strips. Cut onion into quarters. Alternate beef, tomatoes, onions and green peppers on skewers. Broil slowly over hot charcoal until done.
