FoodMan

Kenafi (Semolina pastry stuffed with cream) 2 c Semolina Flour 2 tsp salt 1 stick (1/4 lb/125g) butter melted and cooled 1 recipe Cream Filling 1 recipe Fragrant Syrup Orange Blossom Jam (optional Garnish) To make the pastry: Preheat the oven to 375F (190C). In a bowl mix the Semolina with the salt. Add the melted butter and stir to create a semi-homogenous, crumbly dough. Turn the dough onto a piece of plastic wrap and form roughly into a disk shape. Cover with another piece of plastic wrap and wrap the disk tightly. Refrigerate for about 30 minutes. Take the dough out of the fridge and, on a clean work surface, divide it into two equal pieces. We need to create a thin rectangle of dough, working with one part at a time while keeping the other one wrapped. The best way to do this is to flatten the piece with the palm of your hand, top with a piece of wax paper and use a rolling pin and roll it to a 1/8 inch (3mm) thickness. Once this is done, transfer the dough to a rectangular shaped baking dish. Since the pastry is very crumbly, the method I use is to cut it into smaller squares and, using a spatula, transfer the smaller squares to the baking dish . Once the first layer of pastry is in, use your hand to pat it and smoothen it and use any extras to close any gaps. Using a spatula, put the cream filling on top of the first layer of pastry and level it out. Top the cream with the second half of pastry using the same method as the first layer. Place the dish in the preheated oven and bake for 45 minutes or until the pastry has a nice golden-brown color. Serve warm or hot topped with some Fragrant Syrup and orange blossom Jam for garnish Keywords: Dessert, Lebanese, Middle Eastern, eGCI ( RG722 )

Kenafi (Semolina pastry stuffed with cream) 2 c Semolina Flour 2 tsp salt 1 stick (1/4 lb/125g) butter melted and cooled 1 recipe Cream Filling 1 recipe Fragrant Syrup Orange Blossom Jam (optional Garnish) To make the pastry: Preheat the oven to 375F (190C). In a bowl mix the Semolina with the salt. Add the melted butter and stir to create a semi-homogenous, crumbly dough. Turn the dough onto a piece of plastic wrap and form roughly into a disk shape. Cover with another piece of plastic wrap and wrap the disk tightly. Refrigerate for about 30 minutes. Take the dough out of the fridge and, on a clean work surface, divide it into two equal pieces. We need to create a thin rectangle of dough, working with one part at a time while keeping the other one wrapped. The best way to do this is to flatten the piece with the palm of your hand, top with a piece of wax paper and use a rolling pin and roll it to a 1/8 inch (3mm) thickness. Once this is done, transfer the dough to a rectangular shaped baking dish. Since the pastry is very crumbly, the method I use is to cut it into smaller squares and, using a spatula, transfer the smaller squares to the baking dish . Once the first layer of pastry is in, use your hand to pat it and smoothen it and use any extras to close any gaps. Using a spatula, put the cream filling on top of the first layer of pastry and level it out. Top the cream with the second half of pastry using the same method as the first layer. Place the dish in the preheated oven and bake for 45 minutes or until the pastry has a nice golden-brown color. Serve warm or hot topped with some Fragrant Syrup and orange blossom Jam for garnish Keywords: Dessert, Lebanese, Middle Eastern, eGCI ( RG722 )

Fragrant Syrup (Atr) 2 c Sugar 1 c Water 1 T Lemon Juice 1 tsp Rose Water 1 tsp Orange Blossom Water Mix the sugar, water and lemon juice in a saucepan and heat until it boils and all the sugar dissolves. Let it simmer for 5 to 10 minutes till a little syrupy. Remove from heat, add the rosewater and orange blossom water, cool and store in a jar. It keeps for 2 weeks covered without refrigeration and for months refrigerated. Keywords: Sauce, Lebanese, Middle Eastern, eGCI ( RG721 )

Fragrant Syrup (Atr) 2 c Sugar 1 c Water 1 T Lemon Juice 1 tsp Rose Water 1 tsp Orange Blossom Water Mix the sugar, water and lemon juice in a saucepan and heat until it boils and all the sugar dissolves. Let it simmer for 5 to 10 minutes till a little syrupy. Remove from heat, add the rosewater and orange blossom water, cool and store in a jar. It keeps for 2 weeks covered without refrigeration and for months refrigerated. Keywords: Sauce, Lebanese, Middle Eastern, eGCI ( RG721 )

Nut Filling The nuts used are just an example. You can use just one or the other or substitute any other nut such as pine nuts or pistachios. 1 c finely chopped walnuts 1 c finely chopped almonds 1 c Sugar 1 tsp Orange Blossom water 1 tsp Rose water Mix all the ingredients together Keywords: Dessert, Lebanese, Middle Eastern, eGCI ( RG720 )

Nut Filling The nuts used are just an example. You can use just one or the other or substitute any other nut such as pine nuts or pistachios. 1 c finely chopped walnuts 1 c finely chopped almonds 1 c Sugar 1 tsp Orange Blossom water 1 tsp Rose water Mix all the ingredients together Keywords: Dessert, Lebanese, Middle Eastern, eGCI ( RG720 )

Cream Filling (kashta) Kashta is one of two basic dessert fillings used in many Middle Eastern desserts, the other being a nut filling. It is normally made from the cream that floats on top of whole cream milk when simmered. I have never managed to make the real Kashta. In Lebanon one would buy already made Kashta from pastry shops or buy the canned clotted cream variety (which I am not too crazy about). This recipe gives excellent and tasty results every time and is the best substitute for the real thing. 2 c Heavy Cream 4 T Corn Starch 1 tsp Rosewater 2 tsp Orange Blossom Water In a sauce pan whisk the corn starch and 1/2 cup of the cream to make a smooth slurry. Add the rest of the cream and keep on whisking to combine. Bring the cream mixture to a gentle simmer whisking constantly to avoid clumps until it gets nice and thick, like a loose pudding. Add the rosewater and orange blossom water. Let cool before using. Keywords: Dessert, Lebanese, Middle Eastern, eGCI ( RG719 )

Cream Filling (kashta) Kashta is one of two basic dessert fillings used in many Middle Eastern desserts, the other being a nut filling. It is normally made from the cream that floats on top of whole cream milk when simmered. I have never managed to make the real Kashta. In Lebanon one would buy already made Kashta from pastry shops or buy the canned clotted cream variety (which I am not too crazy about). This recipe gives excellent and tasty results every time and is the best substitute for the real thing. 2 c Heavy Cream 4 T Corn Starch 1 tsp Rosewater 2 tsp Orange Blossom Water In a sauce pan whisk the corn starch and 1/2 cup of the cream to make a smooth slurry. Add the rest of the cream and keep on whisking to combine. Bring the cream mixture to a gentle simmer whisking constantly to avoid clumps until it gets nice and thick, like a loose pudding. Add the rosewater and orange blossom water. Let cool before using. Keywords: Dessert, Lebanese, Middle Eastern, eGCI ( RG719 )

Falafel 1-1/2 c dried peeled fava beans (Ful Majroosh) 1/2 c dried chickpeas 1 c chopped green onions 2 T minced garlic 1 T Cumin 1 tsp Baking Powder 2 tsp salt 1 tsp Black pepper 1 tsp hot chili powder (or to taste) 1/2 c finely chopped parsley Oil for frying In a large bowl, soak the Fava beans and Chickpeas for 12 to 20 hours. They should be soft enough to eat without cooking but still crunchy. Drain the beans and try to get as much water out of them as possible. In a food processor chop the beans till very fine Add all the remaining ingredients to the food processor and process to a nice coarse paste. To test, take a piece and squeeze it in your palm. It should stay together and not crumble much. If you think the mixture is too dry, add a few teaspoons cold water while the processor is running Heat 2 inches (5cm) of oil in a pot and using the Falafel scoop, form the falafel into discs and drop directly into the oil. Fry on both sides till deep brown. Remove and drain on a rack. If you do not have a Falafel scoop use your hands to form the falafel into thick patties, they will come out just as good although a little uneven in shape. Serve the falafel with Pita bread, Tahini sauce, chopped parsley, tomatoes, pickles, or any other veggie or dip you like. Keywords: Lebanese, Middle Eastern, eGCI ( RG718 )

Falafel 1-1/2 c dried peeled fava beans (Ful Majroosh) 1/2 c dried chickpeas 1 c chopped green onions 2 T minced garlic 1 T Cumin 1 tsp Baking Powder 2 tsp salt 1 tsp Black pepper 1 tsp hot chili powder (or to taste) 1/2 c finely chopped parsley Oil for frying In a large bowl, soak the Fava beans and Chickpeas for 12 to 20 hours. They should be soft enough to eat without cooking but still crunchy. Drain the beans and try to get as much water out of them as possible. In a food processor chop the beans till very fine Add all the remaining ingredients to the food processor and process to a nice coarse paste. To test, take a piece and squeeze it in your palm. It should stay together and not crumble much. If you think the mixture is too dry, add a few teaspoons cold water while the processor is running Heat 2 inches (5cm) of oil in a pot and using the Falafel scoop, form the falafel into discs and drop directly into the oil. Fry on both sides till deep brown. Remove and drain on a rack. If you do not have a Falafel scoop use your hands to form the falafel into thick patties, they will come out just as good although a little uneven in shape. Serve the falafel with Pita bread, Tahini sauce, chopped parsley, tomatoes, pickles, or any other veggie or dip you like. Keywords: Lebanese, Middle Eastern, eGCI ( RG718 )

Lahm Ghanam Mashwi (Lamb Kebab with Sumac) 1 lb (450g) Lamb meat from the leg cut into ½ inch cubes. 10 small onions not more than 2 inches in diameter Salt and pepper to taste 2 T Sumac Soak 6 or 7 bamboo skewers in water for about 30 minutes (or use the metal ones). Peel the onions and trim the stem and root ends. If your onions are too big to put on the skewer, halve or quarter them, making sure that they do not fall apart. Put two pieces of lamb on the skewer then one onion, then two lamb and one more onion and finish with two more lamb pieces. Repeat with the remaining meat and onion. Season the skewers with salt and pepper and grill over high heat until done. Once removed from the grill, sprinkle the kebabs with Sumac and serve with Pita bread, Tahini and yogurt sauce, cucumber and yogurt salad, or with rice. Keywords: Lamb, Lebanese, Middle Eastern, eGCI ( RG717 )

Lahm Ghanam Mashwi (Lamb Kebab with Sumac) 1 lb (450g) Lamb meat from the leg cut into ½ inch cubes. 10 small onions not more than 2 inches in diameter Salt and pepper to taste 2 T Sumac Soak 6 or 7 bamboo skewers in water for about 30 minutes (or use the metal ones). Peel the onions and trim the stem and root ends. If your onions are too big to put on the skewer, halve or quarter them, making sure that they do not fall apart. Put two pieces of lamb on the skewer then one onion, then two lamb and one more onion and finish with two more lamb pieces. Repeat with the remaining meat and onion. Season the skewers with salt and pepper and grill over high heat until done. Once removed from the grill, sprinkle the kebabs with Sumac and serve with Pita bread, Tahini and yogurt sauce, cucumber and yogurt salad, or with rice. Keywords: Lamb, Lebanese, Middle Eastern, eGCI ( RG717 )

Djaj Mashwi (grilled chicken) 1 Chicken cut into eight pieces 1 lb (450g) potatoes peeled and sliced crosswise into ¼ inch thick rounds 1 c Homemade garlic sauce Wash and dry the chicken pieces. Put them in a bowl and add ¼ cup of the garlic sauce. Mix everything really well and marinate covered in the refrigerator for at least 1 hour. Do the same with the potatoes. Remove the chicken and potato from the refrigerator. Season both with salt and put on the grill. The potatoes will need about 5 minutes per side on a hot grill and they will come out cooked but still firm, if you like them softer then cook longer on a cooler side of the grill. Serve with the remainder ½ cup of garlic sauce for dipping, pita bread and a nice salad like Fattoosh or Tabbouli. Keywords: Chicken, Lebanese, Middle Eastern, eGCI ( RG716 )

Djaj Mashwi (grilled chicken) 1 Chicken cut into eight pieces 1 lb (450g) potatoes peeled and sliced crosswise into ¼ inch thick rounds 1 c Homemade garlic sauce Wash and dry the chicken pieces. Put them in a bowl and add ¼ cup of the garlic sauce. Mix everything really well and marinate covered in the refrigerator for at least 1 hour. Do the same with the potatoes. Remove the chicken and potato from the refrigerator. Season both with salt and put on the grill. The potatoes will need about 5 minutes per side on a hot grill and they will come out cooked but still firm, if you like them softer then cook longer on a cooler side of the grill. Serve with the remainder ½ cup of garlic sauce for dipping, pita bread and a nice salad like Fattoosh or Tabbouli. Keywords: Chicken, Lebanese, Middle Eastern, eGCI ( RG716 )

Kefta (ground meat Kebabs) 1 lb (450g) ground lamb or beef or a mixture of both (use meat that is about 85% lean at the most). 1/2 c finely chopped parsley 1/2 c cup finely diced onion 2 T finely chopped fresh mint 2 tsp ground Cumin Salt and pepper to taste Soak 6 or 7 bamboo skewers in water for about 30 minutes (or use the metal ones). Mix all the ingredients in a bowl using your hands until everything is well incorporated and the mixture is smooth. To make the Kefta Kebabs, form a short 2 inch piece of the meat mixture into a fat sausage shape. Pass a skewer through the small sausage lengthwise. Now start rotating the skewer with one hand while cupping the meat with the other and pressing it to create an elongated kefta sausage on the skewer. Rotating the skewer helps you distribute the meat evenly which reduces the chance of it falling off. Grill the skewers till the desired doneness. Serve with pita bread, onions tossed with sumac, Hummus, rice, and turnip pickles Keywords: Beef, Lamb, Lebanese, Middle Eastern, eGCI ( RG715 )

Kefta (ground meat Kebabs) 1 lb (450g) ground lamb or beef or a mixture of both (use meat that is about 85% lean at the most). 1/2 c finely chopped parsley 1/2 c cup finely diced onion 2 T finely chopped fresh mint 2 tsp ground Cumin Salt and pepper to taste Soak 6 or 7 bamboo skewers in water for about 30 minutes (or use the metal ones). Mix all the ingredients in a bowl using your hands until everything is well incorporated and the mixture is smooth. To make the Kefta Kebabs, form a short 2 inch piece of the meat mixture into a fat sausage shape. Pass a skewer through the small sausage lengthwise. Now start rotating the skewer with one hand while cupping the meat with the other and pressing it to create an elongated kefta sausage on the skewer. Rotating the skewer helps you distribute the meat evenly which reduces the chance of it falling off. Grill the skewers till the desired doneness. Serve with pita bread, onions tossed with sumac, Hummus, rice, and turnip pickles Keywords: Beef, Lamb, Lebanese, Middle Eastern, eGCI ( RG715 )

Baked Stuffed Kibbeh 1 Recipe Kibbeh 2 c Meat Stuffing 1 small bowl of water with ice cubes in it 1/4 c Samen (or melted butter). Preheat your oven to 375F (190C). Prepare a baking dish or pie pan by rubbing the insides with a tablespoon of the Samen. Build the first layer of Kibbeh. The easiest way to do this is by building it in patches. Pat a piece of the Kibbeh between your palms until 1/8 - 1/4inch (3 - 6 mm) thick (depends how thick you like it). Lay the Kibbeh disc in the prepared pan. Keep doing this, placing the discs next to each other till you cover the bottom. You will have several “holes” which you need to patch with small Kibbeh pieces. Wet your hands with ice water and smooth the first layer till it looks uniform and with no holes. Put your stuffing all over the first layer of Kibbeh, then top it off with another layer of Kibbeh using the same technique you used to build the first one. Close all the holes and smooth it out Using a sharp knife cut the unbaked stuffed Kibbeh into wedges and make a small hole in the center where the cuts cross. Drizzle the remaining Samen (or Butter) all over and make sure it goes into the cuts and the hole in the center. This will give it a beautiful color and amazing flavor. Put the stuffed Kibbeh in the oven and bake for 45 minutes or until it is nice and golden brown in color. Remove from the oven and serve the slices with “Cucumber Yogurt Salad Keywords: Lebanese, Middle Eastern, eGCI ( RG714 )

Baked Stuffed Kibbeh 1 Recipe Kibbeh 2 c Meat Stuffing 1 small bowl of water with ice cubes in it 1/4 c Samen (or melted butter). Preheat your oven to 375F (190C). Prepare a baking dish or pie pan by rubbing the insides with a tablespoon of the Samen. Build the first layer of Kibbeh. The easiest way to do this is by building it in patches. Pat a piece of the Kibbeh between your palms until 1/8 - 1/4inch (3 - 6 mm) thick (depends how thick you like it). Lay the Kibbeh disc in the prepared pan. Keep doing this, placing the discs next to each other till you cover the bottom. You will have several “holes” which you need to patch with small Kibbeh pieces. Wet your hands with ice water and smooth the first layer till it looks uniform and with no holes. Put your stuffing all over the first layer of Kibbeh, then top it off with another layer of Kibbeh using the same technique you used to build the first one. Close all the holes and smooth it out Using a sharp knife cut the unbaked stuffed Kibbeh into wedges and make a small hole in the center where the cuts cross. Drizzle the remaining Samen (or Butter) all over and make sure it goes into the cuts and the hole in the center. This will give it a beautiful color and amazing flavor. Put the stuffed Kibbeh in the oven and bake for 45 minutes or until it is nice and golden brown in color. Remove from the oven and serve the slices with “Cucumber Yogurt Salad Keywords: Lebanese, Middle Eastern, eGCI ( RG714 )

Fried Stuffed Kibbeh 1 Recipe Kibbeh 2 c meat Stuffing 1 small bowl of water with ice cubes in it Oil for frying Making these stuffed torpedo shaped pies takes some practice and the first few you make will probably look odd or fall apart. Keep trying, and once you get the hang of it, it will become quite easy. Here are the steps to making a perfect fried Kibbeh. Make the shell by forming a piece of the Kibbeh into a small ball, the size of a golf ball. Rub your hands with a little ice water if the ball becomes sticky while you are rolling it between your palms Using an index finger and holding the ball in your other hand, make a tunnel in the ball. This is where the stuffing will go. Rotate the ball while “digging” the tunnel to make it an even thickness. The trick is to get the shell as thin as possible without breaking it. You should end up with a hollow, cone-shaped shell. Spoon about 2 tsp of the meat filling into the prepared shell, leaving enough room to close it. Using both hands gently close and seal the shell over the filling and, using the ice cold water as lubricant, form it into a football shaped pie. Heat about 2 inches (5cm) of oil in a deep pot to 375F (190C). Fry the Kibbeh a few at a time until they are deep brown on all sides. Drain and serve with “Yogurt Tahini Sauce”, “Cucumber Yogurt Salad” or “Tomato Salad Keywords: Lebanese, Middle Eastern, eGCI ( RG713 )

Fried Stuffed Kibbeh 1 Recipe Kibbeh 2 c meat Stuffing 1 small bowl of water with ice cubes in it Oil for frying Making these stuffed torpedo shaped pies takes some practice and the first few you make will probably look odd or fall apart. Keep trying, and once you get the hang of it, it will become quite easy. Here are the steps to making a perfect fried Kibbeh. Make the shell by forming a piece of the Kibbeh into a small ball, the size of a golf ball. Rub your hands with a little ice water if the ball becomes sticky while you are rolling it between your palms Using an index finger and holding the ball in your other hand, make a tunnel in the ball. This is where the stuffing will go. Rotate the ball while “digging” the tunnel to make it an even thickness. The trick is to get the shell as thin as possible without breaking it. You should end up with a hollow, cone-shaped shell. Spoon about 2 tsp of the meat filling into the prepared shell, leaving enough room to close it. Using both hands gently close and seal the shell over the filling and, using the ice cold water as lubricant, form it into a football shaped pie. Heat about 2 inches (5cm) of oil in a deep pot to 375F (190C). Fry the Kibbeh a few at a time until they are deep brown on all sides. Drain and serve with “Yogurt Tahini Sauce”, “Cucumber Yogurt Salad” or “Tomato Salad Keywords: Lebanese, Middle Eastern, eGCI ( RG713 )

Kibbeh 1 c fine burghul 1 meduim onion, peeled 1 lb (450g) ground beef or lamb 2 tsp Salt Put the burghul in a large bowl and cover it with cold water. Let it soak for about 30 minutes then drain in a strainer while pressing down to remove as much water as possible. Return to the bowl. Cut the onion into quarters and puree in the food processor. Add the onion, beef (or lamb) and salt to the burghul and knead the mixture with your hands till smooth. If it becomes too sticky, add a little ice cold water till it gets smooth. NOTE: For Raw Kibbeh cut the burghul amount by half and add 1tsp of ground Cumin to the mixture when you add the salt Keywords: Lebanese, Middle Eastern, eGCI ( RG712 )

Kibbeh 1 c fine burghul 1 meduim onion, peeled 1 lb (450g) ground beef or lamb 2 tsp Salt Put the burghul in a large bowl and cover it with cold water. Let it soak for about 30 minutes then drain in a strainer while pressing down to remove as much water as possible. Return to the bowl. Cut the onion into quarters and puree in the food processor. Add the onion, beef (or lamb) and salt to the burghul and knead the mixture with your hands till smooth. If it becomes too sticky, add a little ice cold water till it gets smooth. NOTE: For Raw Kibbeh cut the burghul amount by half and add 1tsp of ground Cumin to the mixture when you add the salt Keywords: Lebanese, Middle Eastern, eGCI ( RG712 )

Koussa Bil Zait (Zucchini in Olive Oil) This recipe represents a certain type of Tabikh, that which is cooked with plenty of olive oil and eaten, in most cases, at room temperature or even straight out of the refrigerator. This type of food is very common during Lent since it utilizes no meat products. Pita bread is used to scoop the food rather than serving it with rice. 1/4 c Extra Virgin Olive Oil 1 c chopped onions 1 lb (450g) mixed green Zucchini and yellow Squash 1 c chopped ripe tomatoes 1 T tomato paste (optional: if the tomatoes are a little under ripe) Salt and Pepper to taste Wash the squash and cut into ½ inch cubes or half rounds if they are very small. Heat the olive oil in a pot with a lid and sauté the onions until soft but not browned. Add the squash and cook for a couple of minutes then add the tomatoes and tomato paste (if using). Season with salt and pepper and add a splash of water (a few Tbsps, enough to create some steam) then cover the pot and cook for about 10 minutes or until the squash is barely cooked but not mushy. Serve hot or at room temperature with Pita bread Variations: - Green beans in olive oil: Substitute green beans cut up into 2 inch pieces for the squash and zucchini and omit the tomato and paste. Serve it with a cucumber and tomato salad. -Dried beans in olive oil: Substitute dried red or white (I love the white ones) beans that have been soaked overnight for the squash and zucchini and omit the tomato. Cover the beans with water instead of just a few Tbsps. Cook till soft (about 1 hour). When the beans are pretty much done add 1 generous tablespoon of tomato paste. Serve it with a heavy sprinkling of fresh black pepper. -Okra in olive oil: Substitute okra that has been cut into rounds and deep fried for the squash and zucchini. Add 1 tablespoon chopped garlic and a teaspoon Cayenne when sautéing the onion. Add ½ cup chopped fresh cilantro before adding the water and tomatoes. Keywords: Vegetables, Lebanese, Middle Eastern, eGCI ( RG711 )

Koussa Bil Zait (Zucchini in Olive Oil) This recipe represents a certain type of Tabikh, that which is cooked with plenty of olive oil and eaten, in most cases, at room temperature or even straight out of the refrigerator. This type of food is very common during Lent since it utilizes no meat products. Pita bread is used to scoop the food rather than serving it with rice. 1/4 c Extra Virgin Olive Oil 1 c chopped onions 1 lb (450g) mixed green Zucchini and yellow Squash 1 c chopped ripe tomatoes 1 T tomato paste (optional: if the tomatoes are a little under ripe) Salt and Pepper to taste Wash the squash and cut into ½ inch cubes or half rounds if they are very small. Heat the olive oil in a pot with a lid and sauté the onions until soft but not browned. Add the squash and cook for a couple of minutes then add the tomatoes and tomato paste (if using). Season with salt and pepper and add a splash of water (a few Tbsps, enough to create some steam) then cover the pot and cook for about 10 minutes or until the squash is barely cooked but not mushy. Serve hot or at room temperature with Pita bread Variations: - Green beans in olive oil: Substitute green beans cut up into 2 inch pieces for the squash and zucchini and omit the tomato and paste. Serve it with a cucumber and tomato salad. -Dried beans in olive oil: Substitute dried red or white (I love the white ones) beans that have been soaked overnight for the squash and zucchini and omit the tomato. Cover the beans with water instead of just a few Tbsps. Cook till soft (about 1 hour). When the beans are pretty much done add 1 generous tablespoon of tomato paste. Serve it with a heavy sprinkling of fresh black pepper. -Okra in olive oil: Substitute okra that has been cut into rounds and deep fried for the squash and zucchini. Add 1 tablespoon chopped garlic and a teaspoon Cayenne when sautéing the onion. Add ½ cup chopped fresh cilantro before adding the water and tomatoes. Keywords: Vegetables, Lebanese, Middle Eastern, eGCI ( RG711 )

Riz w’ Bazilla (Rice and Peas) 1 c diced onions 1/2 lb (225g) ground beef 1 c frozen peas 1 c diced carrots (or use ½ lb (225g) whole baby carrots) 2 T tomato paste Salt and pepper Heat 2-3 Tbsp of olive oil in a pot with a lid and sauté the onions till soft. Add the beef and cook till browned. Add the peas and carrots with salt and pepper and stir well. Add water to barely cover the mixture. Bring to a slow boil and add the tomato paste and stir it until dissolved. Cover and simmer for about 30 minutes or until everything is cooked and the mixture has thickened slightly. Taste, adjust seasoning and serve hot over rice. Keywords: Side, Vegetables, Rice, Lebanese, Middle Eastern, eGCI ( RG710 )