The Lebanese Kitchen: Quick and Healthy Recipes

The Lebanese Kitchen: Quick and Healthy Recipes

Monique Bassila Zaarour

Language: English

Pages: 142

ISBN: 1566566770

Format: PDF / Kindle (mobi) / ePub

Delicious, nutritious, practical and easy versions of one of the world's great cuisines.





















Dfin (bulgu, wi t h meat and chICkpeas), 62 Fatte! H ummus (chickpeas w ith yogur t ). 44 Hummu~ be Tahin, (chickpea dip). 42 Moussa~a. 47 lilva bl:'ans Ful Mudammas [lava bean salad), n Green Be.;!n Silled, 22 Greer, Bear, Stew, 51 Grf'en Beans In Toma to Sauce, 51 k,dney I,eans "',dney Bean Salad. 75 Kidney Bean 51!;'w, 78 Kidney Bedns ,n Tomato Sauce, liD chicken Boiled Chide" and Bro tl , 13 Chicken and C ,lantro. 100 Chicken and Potato Slew, 114 Chicken Vollh RICe. 109 Ch icken Liver.

5 mi n coo k.i n g tl m c 3 5 !TIln INGREDIENTS PREPARATIO N 1 pound boiled chicken, cut in strips (p.13 ) In a large stockpot, add chicken to broth and 6 cups chicken broth (p.13 ) 1 teaspoon salt 1/2 teaspoon white pepper 1 pound mixed vegetables, raw or frozen bring to a boil Add remaining ingredients. Cover pan and cook over low heat for 20 more minutes. 3 1f2 ounces vermicelli Serve hot. " , t Iy ! {P , I. t fl 36 cd trtl h 1;'1' r:- u j,1I life " I J.,. I k n I- e

Rub onion In spices, coating thorougl'Jy 1/ 2 teaspoon allspice Add vegetables and parsley and mIx <19<1 n. 1/4 teaspoon black pepper 1/ 2 bunc h parsley leaves, finely chopped In a separate bowl, mix eggs with vinegar 1 zucchini, g rated and wa t er, 1/ 4 green bel l pepper, finely chopped Add flour, baking powder, and dry mrlk Mix well 6 eggs Pour over vegetables and m i x agdln 1/2 teaspoon r ed ~ wine or grape vinega r 1/4 cup water Grease a 13x9-inch baking dish with all. 4 t

ablespoons all -purpose flour Sp r inkle dried bread crumbs on pan. 1/2 teaspoon ba king powder Pour egg m Ixtu re 1 tablespoon nonfat dry mi lk top. Bake in a preheated oven (475 C ) for 20 Vegetable oil m inutes or untrl top is golden brown In and sprinkle cheese on 4 tablespoons dr ied bread crum b s 4 tablespoons mozzarella ch eese, grated Serve hot wi t h Fattoush (p 18) or Tdbbouleh (p 16) NUTRITIONAL VALUE PER SERVING b'E'ryy (C<,I) Cho e~teTi 280 I (m'l) F ' (g) C rt 011

Protein (g) Fiber (g) 55 5 NUTRITIONAL VA LUE PER SERVING OKRA STEW serves 4 preparation time 1 0 min cooking time 30 min PREPA RATION INGREDIENTS 1 tablespoon vegetable oil In a large pot, heat oil, add onions and until ligh t ly b rowned. 1 medium onion, finely chopped stir~fry 2 garlic cloves, crushed (p.11) Add ga r lic and stir-fry for 2 mo re minutes. 10 ounces okra, canned or frozen Add okra; st ir-fry slowly for 5 minutes 1 14.S-ounce can diced tomatoes A dd tomatoes and

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