Contents

Introduction

Note: In many of the recipes a pressure cooker is specified as the most economical way of cooking. If you don't have a pressure cooker, just increase the cooking time by 3 or 4.

Soups

Meat Joint Soup - Shourabat Mozaat
Lentil Soup - Shourabat 'Adas
Meatball Soup - Shourabat el Qeema
Yoghurt Soup (Turkish) - Yayla Chorbashi
Turkish Beet Soup - Borsch
Lentil Soup with Beans and Rice - Makhlouta
Rice in Fish Broth - Sayyadieh
Lentils with Chard and Lemon - 'Adas bi Haamud

Fish

Fried Fish - Samak Maqli
Lebanese Broiled Fish - Samak Mashwi
Fish Stew - Yakhnit el Samak
Fish Cooked in Sesame Sauce - Samak Tajin or Samak bi Taheeni
Fish Stew with Red Pepper - Yakhnit el Samak el Harrah
Swordfish on a Skewer (Turkish) - Kilich Sheesh
Rice for Fish - Riz bi Samak
Stuffed Mussels (Turkish) - Midye Dolmasi

Meat

Lebanese Kibbeh - Kibbeh
Fried or Broiled Kibbeh - Kibbeh Qrass Mashwieh or Maqlieh
Kibbeh in a Tray - Kibbeh bi Ssanieh
Kibbeh in Laban (yoghurt) - Kibbeh bi Laban
Meat Loaf in a Tray with Sauce - Kafta bi Ssanieh
Meat Loaf with Potatoes - Kafta u Bataata bi Ssanieh
Fried Meat Patties - Kafta 'Qrass Maqlieh
Meat Balls on a Skewer - Kafta 'ala Sheesh
Meat Balls in Tomato Sauce - Kafta 'Qrass bi Saalsit el Banadoura
Meat Loaf in Tray - Kafta bi Ssanieh
Broiled Lamb - Lahm Mashwi
Pounded Meat Patties - 'Qrass Lahmi Madqouqa
Meat Patties with Laban - Shish Barak bi Laban
Savoury Meat Balls - Dawwd Basha
Ground Meat Rolls - Rosto Madqouqa Martadella
Laban with Meat - Laban Immo
Roast Stuffed Kid (Saudi Arabia) - Kharoof Mahshi
Preserved Spiced Mutton - Qawwrama
Broiled Liver - Mi'laaq Mashwi
Broiled Liver with Garlic - Mi'laaq Mashwi bi Toum
Stuffed Baby Lamb - Qouzi
Stuffed Neck of Lamb - Raqbeh Mahshieh

Fowl

Assafeer
Circassian Chicken - Cerkes Tavugu
Pigeons in wine Sauce - Hamaam bi Nabeed
Broiled Chicken à la Zahle - Farareej Mashwieh
Stuffed Turkey - Habash Mahshi
Lebanese Chicken Pilaf - Riz bi Djaaj
Riz bi Djaaj u Banadoura - Chicken with Rice and Tomatoes
Stuffed Chicken - Djaaj Mahshi
Stuffed chicken in soup - Shourabat Djaaj

Meat and Vegetable Pastries

Pastries with Meat and Pine Nuts - Sambousik
Boerek - Turkish Filled Pastries
Fatayir bi Sabaanikh - Spinach Turnovers
Meat Tarts - Lahm bi 'Ajeen
Meat Tarts II - Lahm bi 'Ajeen II
Meat Pastry Thinnies - Raqaqaat

Cereal Dishes

Cracked Wheat with Tomatoes - Burghul bi Banadoura
Cracked Wheat with Meat - Burghul bi Dfeen
Cracked Wheat Pilaf - Burghul Pilaf
Oriental Rice Pilaf - Riz Mufalfal
Rice with Noodles- Riz bi Sh'arieh
Esau's Dish of Lentils - Mujaddarah
Baked Spaghetti - Ma'karoni bi Ssanieh
Rice with Chick Peas - Riz bi Dfeen
Cracked Wheat (Burghul) fermented with Milk and Yoghourt (Laban) - Kishk

Vegetable Dishes

Stuffed Vine Leaves -Mahshi Warak Areesh
Stuffed Vine Leaves in Oil - Mahshi Warak Areesh bi Zayt
Stuffed Swiss Chard Leaves -Mahshi Silq bi Zayt
Stuffed Eggplant - Mahshi Batinjaan
Stuffed Eggplant with Oil - Mahshi Batinjaan bi Zayt
Eggplant Stuffed with Meat - Sheikh el Mahshi Batinjaan
Stuffed Eggplant Au Gratin - Sheikh el Mahshi Batinjaan II
Stuffed Cabbage Leaves - Mahshi Malfouf
Stuffed Marrows - Kousa Mahshi
Stuffed Squash with Laban (yoghurt) - Kousa Mahshi bi Laban
Swiss Chard with Chick Peas - Silq bi Hummus
Stuffed Artichokes - Ardishawki Mahshi
Vegetable Stews - Yakhnie
Artichoke Stew - Yakhnit el Ardishawki
Green Bean Stew - Yakhnit Loubieh
Okra Stew - Yakhnit Baamieh
Garlic Stuffed Eggplant (Turkish) - Imam Bayouldi
Stuffed Tomatoes (Turkish) - Domates Dolmasi
Green Beans in Olive Oil - Loubieh bi Zayt
Eggplant Cooked in Oil - Batinjaan bi Zayt
Stuffed Squash in Cheese Sauce - Kousa Qablama au Gratin
Artichokes in Oil - Ardishawki bi Zayt
Marrow Squash Stuffed with Meat - Kousa Qablama
Deep Fried Vegetables - Maqaali
Okra in Oil - Bamieh bi Zayt
Eggplant Cream (Turkish) - Hunkar Begendi
The Darweesh Rosary - Masbaht el Darweesh
Truffles - Kama or Kamaieh
Truffles Stew - Yakhnit el Kama
Broiled Truffles

Salads

Mint and Parsley Salad - Tabbouleh
Bread Crumb Salad - Fattoush
Cabbage Salad - Salatit el Malfouf
Truffles Salad - Salatit el Kama
Cucumber with Laban - Salatit Khyaar bi Laban
String Bean Salad - Salatit el Loubieh
Squash Salad - Salatit Kousa
Chick Pea Salad - Salatit Hummus Maslouq
Potato Salad - Salatit el Bataata
Chard Stems in Sesame Oil - Dlou' es Silq bi Taheeni

Desserts

Milk Ice Cream - Bouza bi Haleeb
Nut Pastry - Baqlawa
Many Layered Pastries - Baqlawa (Turkish)
Easter Cakes - Ma'amoul
Sugar Syrup - Qater
Lebanese Doughnuts - 'Awwamaat
Dates in Syrup - Murabba el Balah
Fig Jam - Teen bi Succar
Dried Figs- Teen Mutabra'
Bitter Orange Peel in Syrup - Murabba Qishr el Abou Sfayr
Pounded Rice Pudding - Muhallabieh
Festive Rice Pudding - Moghlie
Rice Pudding in Pressure Cooker - Moghlie II
Rice Pudding - Riz bi Haleeb

Eggs

Eggs - Bayd

Mint and Parsley Omelet - 'Iggit el Na'na' wa el Baqdounis

Cauliflower Omelet - 'Iggit el Qarnabeet

Parsley Omelet - 'Iggit el Baqdounis

Eggplant Omelet - 'Iggit el Batinjaan

Eggs with Marrow Squash - Bayd bi Kousa

Eggs with Tomatoes - Bayd bi Banadoura

Milk Dishes

Yogurt - Laban

Cooked Laban - Laban

Cream Cheese - Labneh

Yogurt Drink - 'Ayraan

Pickles

Pickled Turnips - Kabees el Lift

Pickled Cauliflower - Kabees el Qarnabeet

Sauces

Chick Peas with Sesame Oil Sauce - Hummus bi Taheeni

Parsley and Sesame Oil Sauce - Baqdounis bi Taheeni

Sesame Oil Sauce - Taratour bi Taheeni

Eggplant with Sesame Oil Sauce - Baba Ghannouj or Batinjaan bi Taheeni

Syrups

Mulberry Syrup - Sharab et Tout

Rose Water Syrup - Sharab el Ward

Appendix

Burghul (cracked wheat)
Khubz (Arabic bread)
Arabic Coffee

Some suggested menus

Menu I : Roast Chicken - Lahm Mashwi - Kafta 'ala Sheesh - Sayyadieh

Menu II : Batinjaan bi Zayt - Samak Maqli - Lahm Mashwi

Menu III : Hummus bi Taheeni - Tabbouleh - Riz bi Djaaj

Menu IV : Maakaroni bi Ssanieh - Kousa Mahshi bi Laban - Sheikh el Mahshi - Fatayir

Menu V : Lahm bi 'Ajjeen - Yakhnit Loubieh - Mahshi Malfouf

Menu VI :Kibbeh Mashwieh - Mahshi Malfouf - Dawwd Basha - Lahm Mashwi

Glossary of Arabic Terms

(From Food from the Arab World Marie Karam Khayat and Margaret Clark Keatinge, Khayat's, Beirut 1959)