LEBANESE VEGETARIAN

Lebanese food has been a long time favourite with my family.

I was first introduced to this style of food in the early 1970’s by a Lebanese family who ran a shop in Elgin Street Carlton, when I was a student in Melbourne. The food was interesting and delicious. At that time the ingredients were not readily available on the supermarket shelf, although now this style of food is part of everyday Australian fare. You will now find it much easier to source burghul although I find couscous is a great substitute. Both are wheat products and will not suit anyone who is gluten intolerant. In that case I suggest you experiment with some brown rice.


There are a number of options here for the person who wished to limit saturated fat intake with more vegetarian meals.


Tahina is a paste made from sesame seeds, you will find in most good health food shops. We are lucky to have a local market where we can find tahini paste along with bulk dried pulses and very fresh bread Lebanese bread. We can also buy prepared falafel mix to take make the meal preparation easier.


I have included the most popular salads and dips that we are all most familiar with: Tabouleh and Hoummus along with some other things you might like to try. I have included the traditional hoummus recipe as well as one my friend Gary makes. Gary’s hoummus is very easy to make and very popular.


Broad Bean Patties in my 17 Sept entry http://moonroomgoodforyou.blogspot.com/2008_09_01_archive.html

is also is also a Lebanese dish and can be served along with these salads and dips. All these recipies sits comfortably alongside the meat dishes that other family or friends will want to include.

TABBOULEH

Parsley salad
Serves 4-6
Burghul (cracked wheat) ½ cup*
Spring onions 4-6
Salt 1 teaspoon (optional)
Pepper ¼ teaspoon
Mixed spices ¼ teaspoon
Parsley 4-5 cups (one generous bunch) finely chopped
Fresh mint ¼ cup finely chopped, or dried mint 2 teaspoons
Tomatoes 3 large chopped
Lemon juice ¼ cup
Olive oil ¼ cup

• Wash burghul and drain well by squeezing out the excess water. Place in a bowl and refrigerate for at least 1 hour
• Trim spring onions to include about 20 cm (8 inches) of green. Finely chop the white of the onions and add to the burghul along with salt pepper and spices. Set s.
• Chop the green part of the onions and place with parsley, mint and tomatoes, on top of the burghul mixture. Set aside to refrigerate
• Add lemon and oil before serving and toss well.


*For a recipe that takes less preparation time couscous is a good substitute.

FATTOUSH

Peasant Salad
This recipe is a delicious way to use flat bread that is no longer fresh

Lebanese bread toasted
Cucumbers 3-4 small
Lettuce 2 cups shredded
Tomatoes 2
Green pepper (capsicum) ½ chopped finely
Spring onions ½ cup finely chopped
Parsley ½ cupped chopped
Mint ¼ cup

Salad Dressing
Lemon Juice ½ cup
Olive oil ½ cup
Garlic 2 cloves
Salt to taste
Pepper ¼ teaspoon

•Break toasted bread into small pieces and combine with other salad ingredients.Toss well
•Add dressing and toss again.

FALAFEL

Fava (dried broad beans ) 1 cup
Chick Peas 1 cup
Onion 1 medium
Garlic 2 cloves
Parsley ½ cup
Hot chilli pepper 1 pinch
Ground Coriander 1 teaspoon
Cumin ½ teaspoon
Bicarbonate soda 1 teaspoon
Salt
Pepper freshly ground

• Soak broad beans in 3 cups of cold water and soak 48 hours, changing the water each day.
• Soak the chick peas in 3 cups of cold water for 12 to 15 hours
• Drain peas and beans and remove the skins from the beans
• Combine half the peas and beans in a food grinder. Grind until fine and reserve
• Repeat for the remaining beans and peas and combine the fine mixture
• Combine parsley, chilli pepper, coriander, cumin ,bicarbonate soda and salt and pepper to taste and water.
• Knead well and leave to rest for about 30 minutes
• Shape a tablespoon of mixture at a time into balls then flatten into patties . Leave on a tray for 30 minutes at room temperature
• Deep fry in hot oil and cook for 5-6 minutes or until golden brown
(alternatively you can bake in a moderate over until browning)
Serve as a hot appetizer or in flat bread with Tahini sauce (see Avocado and Tahini Sauce) and salad

HOUMMUS WITH HONEY

Chick peas 1 can
Honey 1 tablespoon
Tahina 1 tablespoon
Juice of 1 lemon
Cumin ½ teaspoon
• Drain chick peas and reserve the liquid
• Blend the chick peas with honey , tahini and cumin
• Add some of the reserved liquid as needed until the mixture is creamy and smooth.

Serve with slices of flat bread or as an accompaniment to your meal.

HOUMMUS B'TAHINI

Chick Pea Dip
Chick peas 1 ½ cups dry peas, soaked overnight or 1 can
Salt to taste
Garlic 2 cloves
Lemon juice ½ cup
Tahini ¾ cup
Cayenne pepper, chopped parsley to garnish
Olive oil

• Preparing chick peas
Drain the soaked peas and place in a pot with three times their amount in water.
Add I teaspoon of salt and bring to the boil .
Boil vigorously for about 10 minutes,
Reduce heat and simmer covered for about an hour. Drain off liquid and reserve

If you use a can of peas drain the peas and reserve the liquid.

• Puree the peas and garlic
• Add the lemon juice and Tahini and some reserved liquid until the mixture is creamy and smooth
• Serve in a dish with some cayenne sprinkled and parsley
• Drizzle with oil

Serve with salads, bread and broad bean patties.

PICKLED TURNIPS

Prepare at least 10 days before using
Turnips 1 kg
Beetroot 2 large
Hot pepper 1 (optional)
Pickling solution:
Cooking salt ¼ cup
Water 2 cups
Vinegar 2 ½ cups.

• To prepare pickling solution. Stir slat into water and bring to the boil for 3 minutes. Add vinegar.
• Peel turnips and beetroot. Wash well and slice into quarters.
• Place in sterilised jars with the hot pepper.
• Cover with pickling solution and seal with an airtight lid and set aside for at least 10 days. Keeps well in the refridgerator.

AVOCADO WITH TAHINI SAUCE

Avocado 1 large
Tahini sauce
• Peel and mash avocado and blend with sufficient Tahini sauce to make a smooth creamy paste.
• Adjust lemon and salt to taste

Serve with bread as a dip or as an accompaniment for the meal.

TAHINI SAUCE

Garlic 2 cloves
Salt
Tahini ½ cup
Cold water ¼ to ½ cup
Lemon juice ½ cup

• Crush Garlic cloves with ½ teaspoon of salt in a mixing bowl
• Gradually add Tahini and beat well with a wooden spoon
• Beat in a little water and lemon alternately . The water thickens the misture and the lemon juice thins it
• Add all the lemon juice and enough water to give a thin or thick consistency depending on use,
• Add more salt to taste and used as directed in recipes

Optional : mixture can be blended in a food processor with ¼ cup chopped parsley.
Can be made thin for a sauce or thicker for a dip.

TAHINI SALAD DRESSING

Garlic 2 cloves
Salt
Tahini ¼ cup
White wine vinegar 1 tablespoon
Lemon Juice 1
Water ½ cup
Cumin ½ teaspoon
Parsley ½ cup chopped

• Crush garlic cloves with ½ teaspoon of salt
• Place the Tahini in a mixing bowl and mix well.
This preliminary beating reduces the strong flavour of the Tahini
• Beat the garlic and vinegar
• Gradually add the lemon juice alternately with the water.
• To make the cream salad of good consistency add enough lemon juice to make the Tahini very thin before adding water.
• This way you have more scope in adjusting flavour and consistency of the sauce
• Add salt to taste and more lemon juice if a sharper sauce is required
• Blend in cumin ,parsley and chilli as required