Authentic Lebanese Fattoush

 

 

Ingredients:

• 1/2 cup water
• 1 teaspoon cornstarch
• 1/3 cup lemon juice
• 2 cloves garlic, minced
• 2 teaspoons sumac powder
• salt to taste
• ground black pepper to taste
• 1 head romaine lettuce, torn into bite-size pieces
• 1 medium cucumber, diced
• 2 large tomatoes, diced
• 4 green onions, chopped
• 1/4 cup chopped fresh flat-leaf parsley
• 1/4 cup chopped fresh mint
• 1 green bell pepper, seeded and chopped
• 1 cup chopped purslane
• 1/2 (5 ounce) package arugula
• 4 pita rounds, toasted and torn into pieces

 Directions: 

1. Mix the water and cornstarch in a small saucepan over medium-high heat until thickened. Remove from heat, and mix in lemon juice, garlic, sumac, salt, and pepper. Refrigerate until ready to use.
2. In a large bowl, toss together the lettuce, cucumber, tomatoes, green onions, parsley, mint, bell pepper, purslane, and arugula. Toss with the dressing, and serve with pita.

Arabian Pita Bread

 

• 1 tablespoon instant yeast
• 1 1/2 cups water
• 1 -2 teaspoon sugar
• 3 cups flour
• 1 tablespoon nonfat dry milk powder
• 1/2 teaspoon salt
• 6 tablespoons oil

How to Prepare:

1. Mix yeast, water and sugar.
2. Set aside.
3. In a large bowl, combine flour, dried milk and salt.
4. Pour in the oil and yeast/water mixture and stir well.
5. You might need to add more flour or water, depending on the absorbency of the flour.
6. Knead dough briefly, divide into 18 egg sized balls.
7. Place on a floured surface, cover and let rest for 15-30 minutes.
8. Roll one ball out and cook in a skillet until large "bubbles" form.
9. Flip pita over and cook the other side for a few more minutes.
10. I flatten it out with a spatula.
11. Keep bread warm (wrap in a towel or place in a ziploc bag) while cooking the rest of the bread.
12. These freeze well.

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Falafel

Ingredients:

• 1 cup dried chickpeas
• 1/2 large onion, roughly chopped (about 1 cup)
• 2 tablespoons finely chopped fresh parsley
• 2 tablespoons finely chopped fresh cilantro
• 1 teaspoon salt
• 1/2-1 teaspoon dried hot red pepper
• 4 cloves of garlic
• 1 teaspoon cumin
• 1 teaspoon baking powder
• 4-6 tablespoons flour
• Soybean or vegetable oil for frying
• Chopped tomato for garnish
• Diced onion for garnish
• Diced green bell pepper for garnish
• Tahina sauce
• Pita bread

 How to Prepare:

1. Put the chickpeas in a large bowl and add enough cold water to cover them by at least 2 inches. Let soak overnight, then drain. Or use canned chickpeas, drained. 

2. Place the drained, uncooked chickpeas and the onions in the bowl of a food processor fitted with a steel blade. Add the parsley, cilantro, salt, hot pepper, garlic, and cumin. Process until blended but not pureed. 

3. Sprinkle in the baking powder and 4 tablespoons of the flour, and pulse. You want to add enough bulgur or flour so that the dough forms a small ball and no longer sticks to your hands. Turn into a bowl and refrigerate, covered, for several hours. 

4. Form the chickpea mixture into balls about the size of walnuts, or use a falafel scoop, available in Middle-Eastern markets. 

5. Heat 3 inches of oil to 375 degrees in a deep pot or wok and fry 1 ball to test. If it falls apart, add a little flour. Then fry about 6 balls at once for a few minutes on each side, or until golden brown. Drain on paper towels. Stuff half a pita with falafel balls, chopped tomatoes, onion, green pepper, and pickled turnips. Drizzle with tahina thinned with water. 

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Tabouli

Ingredients:

2 cups cracked wheat (bulghur)
2 cups very hot water
1 cucumber, chopped
2 small tomatoes, chopped
1 bunch green onions, (8) sliced
1/4 - 1/2 cup fresh chopped mint, to taste
2 cups fresh chopped parsley
1 clove garlic, minced (optional)

How to Prepare:

1/2 cup fresh lemon juice
3/4 cup extra virgin olive oil
1 tablespoon pepper
2 teaspoons salt, or to taste

Soak the cracked wheat in the hot water until the water is absorbed, about 30 minutes. When it's ready, drain any excess water, if necessary, and squeeze dry.

Meantime, prepare the vegetables for the salad and mix the dressing ingredients together. Set aside.

Stir the prepared bulghur, other salad ingredients, and dressing together in a medium bowl.

Serve chilled or at room temperature. Makes about 8 cups, 12 to 16 servings.


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