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!! 61 Lamb's Tongue Stew in Red Wine ING: Servings: 2 people First Stage: [Lamb's tongue] 500 g Peeled and halved [carrot] 1 Small [onion] 1 cut in half Peeled and sliced [celery] root 1/4 [Bay] leaves 2 [Cardamom] 2 pods [Allspice] 1 tsp Black peppercorn 1 tsp [Salt] 1/4 tsp Second Stage: [Olive oil] 1 tbs Peeled and sliced [carrot] 1 Red [bell pepper] strips from 1/2 pepper Halved button [mushrooms] 100 g Sliced [celery] stalks 1-2 Peeled and sliced small [onion] 1 Dry red [wine] 240 ml [Capers] 1 tbs [Salt] and freshly ground pepper to taste @ Servings: 4 people First Stage: [Lamb's tongue] 1 kg Peeled and halved [carrots] 2 [Onion] 1 cut in half Peeled and sliced [celery] root 1/2 [Bay] leaves 3 [Cardamom] 3 pods [Allspice] 1 tsp Black peppercorn 1 tsp Salt] 1/2 tsp Second Stage: [Olive oil] 2 tbs Peeled and sliced [carrots] 2 Red [bell pepper] strips from 1 pepper Halved button [mushrooms] 200 g Sliced [celery] stalks 3 Peeled and sliced [onion] 1 Dry red [wine] 480 ml [Capers] 2 tbs [Salt] and freshly ground pepper to taste @ Servings: 6 people First Stage: [Lamb's tongue] 1 1/2 kg Peeled and halved [carrots] 3 [Onions] 2, cut in halves Peeled and sliced [celery] root 3/4 [Bay] leaves 3 [Cardamom] 3 pods [Allspice] 1 tsp Black peppercorn 1 tsp [Salt] 3/4 tsp Second Stage: [Olive oil] 2 tbs Peeled and sliced [carrots] 3 Red [bell pepper] strips from 1-2 peppers Halved button [mushrooms] 300 g Sliced [celery] stalks 4-5 Peeled and sliced medium [onions] 2 Dry red [wine] 720 ml [Capers] 3 tbs [Salt] and freshly ground pepper to taste @ Servings: 8 people First Stage: [Lamb's tongue] 2 kg Peeled and halved [carrots] 4 [Onions] 2, cut in halves Peeled and sliced [celery] root 1 [Bay] leaves 4 [Cardamom] 4 pods [Allspice] 1 tsp Black peppercorn 2 tsp [Salt] 1 tsp Second Stage: [Olive oil] 3 tbs Peeled and sliced [carrots] 4 Red [bell pepper] strips from 2 peppers Halved button [mushrooms] 400 g Sliced [celery] stalks 6 Peeled and sliced large [onions] 2 Dry red [wine] 1 liter [Capers] 4 tbs [Salt] and freshly ground pepper to taste @ Servings: 10 people First Stage: [Lamb's tongue] 2 1/2 kg Peeled and halved [carrots] 5 [Onions] 3, cut in halves Peeled and sliced [celery] root 1 1/4 [Bay] leaves 5 [Cardamom] 5 pods [Allspice] 2 tsp Black peppercorn 2 tsp [Salt] 1 1/4 tsp Second Stage: [Olive oil 60 ml Peeled and sliced [carrots] 5 Red [bell pepper] strips from 2-3 peppers Halved button [mushrooms] 500 g Sliced [celery] stalks 7-8 Peeled and sliced [onions] 3 Dry red[wine] 1 1/4 liters [Capers] 5 tbs [Salt] and freshly ground pepper to taste @ Servings: 12 people First Stage: [Lamb's tongue] 3 kg Peeled and halved [carrots] 6 [Onions] 3, cut in halves Peeled and sliced [celery] root 1 1/2 [Bay] leaves 5 [Cardamom] 5 pods [Allspice] 2 tsp Black peppercorn 2 tsp [Salt] 1 1/2 tsp Second Stage: [Olive oil] 60 ml Peeled and sliced [carrots] 6 Red [bell pepper] strips from 3 peppers Halved button [mushrooms] 600 g Sliced [celery] stalks 9 Peeled and sliced [onions] 3 Dry red [wine] 1 1/2 liters [Capers] 6 tbs [Salt] and freshly ground pepper to taste @ TOOLS: Small knife [Chef's knife] [Cutting board] [Saucepans] with lids [Slotted spoon] [Colander] [Wooden spoon] [Pepper mill] INFO: Because of its wine content, this is a dish valued primarily by Christians in the region (wine is forbidden to Moslems). The truth is, however, that even Moslems can enjoy the dish because by the end of the cooking process, all of the alcohol in the wine has evaporated and what is left is the concentrated flavor of the grape. ESSENTIALS: degree of difficulty : 3 relative cost : 3 possible day ahead preparation : y storing : refrigerate freezing : y reheating : Reheat over medium heat on a stove top. tips : serving suggestion : You can use pig tongue if lamb tongue is not available. Serve with plenty of white rice. TIME: prep time : 01:00 cook time : 02:30 - 03:00 !! 62 Ataòf - Pancakes ING: Servings: about 20 pancakes Fresh [yeast] 15 g [Sugar] 1 tsp Warm water 480 ml Plain [flour] 250 g Oil for frying @ TOOLS: [Bowls] 2 [Flour sifter] [Whisk] [Pastry brush] Non-stick [frying pan] [Spatula] INFO: Pancakes of every form and shape are considered luxury foods throughout Jordan, Syria and Lebanon. This recipe for sweet pancakes is ancient in origin and, to this day, has remained unchanged. These pancakes, dipped in syrup, are especially savored following the long fast of Ramadan. ESSENTIALS: degree of difficulty : 2 relative cost : 1 possible day ahead preparation : y storing : refrigerate freezing : n reheating : n tips : serving suggestion : Serve the ataòf with very strong, unsweetend tea. TIME: prep time : 00:45 !! 63 Ataòf Mihshi - Stuffed Pancakes ING: Servings: about 20 pancakes Pancakes: Fresh [yeast] 15 g [Sugar] 1 tsp Warm water 480 ml Plain [flour] 250 g Oil for frying Nut Stuffing: Coarsely ground [walnuts] 200 g Coarsely ground [almonds] 50 g [Sugar] 3 tbs Ground [cinnamon] 2 tbs Cheese Stuffing: [Ricotta] 250 g [Lemon] zest from 1/4 lemon Ground [cinnamon] 1/2 tsp @ TOOLS: [Bowls] 2 [Flour sifter] [Whisk] [Brush] Non-stick [frying pan] [Spatula] INFO: Pancakes of every form and shape are considered luxury foods throughout Jordan, Syria and Lebanon. This particular version is often served to pregnant women in the belief that it will encourage the healthy growth of the child they are carrying. ESSENTIALS: degree of difficulty : 2 relative cost : 2 possible day ahead preparation : y storing : refrigerate freezing : n reheating : n tips : serving suggestion : Serve the stuffed ataòf with very strong, unsweetend tea. TIME: prep time : 01:00 cook Time : 00:03 !! 64 Atar - Scented Syrup ING: Servings: syrup for about 20 pancakes [Sugar] 600 g Water 600 ml [Lemon] juice 1 tsp Lemon rind from 1/2 lemon [Rose water] or [orange water] 2 tbs or [cinnamon] stick 1 @ TOOLS: [Saucepan] [Wooden spoon] INFO: Syrians adore foods that are perfumed, and many believe that eating such dishes can elevate them to a higher spiritual plane. ESSENTIALS: degree of difficulty : 1 relative cost : 1 possible day ahead preparation : y storing : refrigerate freezing : n reheating : n tips : serving suggestion : This scented syrup should be poured over the ataòf, or simply served on the side and used for dipping. TIME: prep time : 00:25 !! 65 Kibbeh Bil Sanieh - Baked Stuffed Kibbeh in a Tray ING: Servings: 2 people Kibbeh Dough: [Bulgur] 75 g Very cold lean [lamb] 175 g Chopped small [onion] 1 [Salt] and freshly ground pepper to taste Stuffing: [Olive oil] 1 tbs Finely chopped small [onion] 1 Ground [lamb] 100 g [Pine nuts] 25 g [Salt] and freshly ground pepper to taste Ground [cinnamon] 1/4 tsp Ground [allspice] 1/4 tsp Ground [cardamom] 1/4 tsp Melted [butter] 2 tsp [Chicken stock] 3 tbs [Lemon] wedges for garnish Fresh [parsley] for garnish [Tomato] wedges for garnish [Yogurt] for garnish @ Servings: 4 people Kibbeh Dough: [Bulgur] 150 g Very cold lean [lamb] 350 g Chopped medium [onion] 1 [Salt] and freshly ground pepper to taste Stuffing: [Olive oil] 2 tbs Finely chopped medium [onion] 1 Ground [lamb] 200 g [Pine nuts] 50 g [Salt] and freshly ground pepper to taste Ground [cinnamon] 1/2 tsp Ground [allspice] 1/4 tsp Ground [cardamom] 1/4 tsp Melted [butter] 1 tbs [Chicken stock] 80 ml [Lemon] wedges for garnish Fresh [parsley] for garnish [Tomato] wedges for garnish [Yogurt] for garnish @ Servings: 6 people Kibbeh Dough: [Bulgur] 200 g Very cold lean [lamb] 500 g Chopped medium [onion] 1 [Salt] and freshly ground pepper to taste Stuffing: [Olive oil] 2 tbs Finely chopped large [onion] 1 Ground [lamb] 300 g [Pine nuts] 80 g [Salt] and freshly ground pepper to taste Ground cinnamon 1/2 tsp Ground allspice 1/4 tsp Ground [cardamom] 1/4 tsp Melted [butter] 2 tbs [Chicken stock] 120 ml [Lemon] wedges for garnish Fresh [parsley] for garnish [Tomato] wedges for garnish [Yogurt] for garnish @ Servings: 8 people Kibbeh Dough: [Bulgur] 300 g Very cold lean [lamb] 700 g Chopped medium [onions] 1-2 [Salt] and freshly ground pepper to taste Stuffing: [Olive oil] 3 tbs Finely chopped large [onions] 1-2 Ground [lamb] 400 g [Pine nuts] 100 g [Salt] and freshly ground pepper to taste Ground [cinnamon] 1/2 tsp Ground [allspice] 1/2 tsp Ground [cardamom] 1/2 tsp Melted [butter] 3 tbs [Chicken stock] 160 ml [Lemon] wedges for garnish Fresh [parsley] for garnish [Tomato] wedges for garnish [Yogurt] for garnish @ Servings: 10 people Kibbeh Dough: [Bulgur] 350 g Very cold lean [lamb] 850 g Chopped medium [onions] 2 [Salt] and freshly ground pepper to taste Stuffing: [Olive oil] 3 tbs Finely chopped large [onions] 2 Ground [lamb] 500 g [Pine nuts] 150 g [Salt] and freshly ground pepper to taste Ground [cinnamon] 3/4 tsp Ground [allspice] 1/2 tsp Ground [cardamom] 1/2 tsp Melted [butter] 3 tbs [Chicken stock] 200 ml [Lemon] wedges for garnish Fresh [parsley] for garnish [Tomato] wedges for garnish [Yogurt] for garnish @ Servings: 12 people Kibbeh Dough: [Bulgur] 400 g Very cold lean [lamb] 1 kg Chopped medium [onions] 2 [Salt] and freshly ground pepper to taste Stuffing: [Olive oil] 3 tbs Finely chopped large [onions] 2-3 Ground [lamb] 600 g [Pine nuts] 160 g [Salt] and freshly ground pepper to taste Ground [cinnamon] 1 tsp Ground [allspice] 1/2 tsp Ground [cardamom] 1/2 tsp Melted [butter] 60 ml [Chicken stock] 240 ml [Lemon] wedges for garnish Fresh [parsley] for garnish [Tomato] wedges for garnish [Yogurt] for garnish @ TOOLS: [Bowls] [Colander] [Chef's knife] [Cutting board] [Food processor] or heavy [mortar and pestle] [Pepper mill] [Frying pan] [Wooden spoon] [Baking dish] [Pastry brush] INFO: Kibbeh has been popular for a long time; it was first mentioned in ancient Assyrian and Sumerian writings. This particular version is one of the easiest to make and tastiest to eat. ESSENTIALS: degree of difficulty : 2 relative cost : 2 possible day ahead preparation : y storing : refrigerate freezing : y reheating : To reheat preheat the oven to 160í C. Cover the kibbeh and place in the oven for 15 minutes. tips : serving suggestion : Serve with tahini, lemon wedges and pickles. TIME: prep time : 01:20 cook time : 00:50 !! 66 Yogurt Cheese - Labeneh ING: Servings: 8 people [Yogurt] made from whole [milk] 1 1/2 liters [Salt] 2 tsp @ TOOLS: [Bowl] [Wooden spoon] [Muslin] or cotton [Strainer] [Sterilized glass jar] INFO: Yogurt is also consumed as labeneh, a slightly sour but enormously rich cheese made by draining the water from fresh yogurt and letting it ferment naturally. The mere act of entering nearly any home, caf( or restaurant is enough to ensure that within minutes a plate of labeneh, served with nothing more than olive oil and lemon juice will be placed in front of you, ideally with coarse country style bread, first used for spreading the yogurt and then for dipping into the oil that remains on the plate. ESSENTIALS: degree of difficulty : 1 relative cost : 1 possible day ahead preparation : y storing : refrigerate freezing : n reheating : n tips : serving suggestion : Spread the labeneh evenly over a plate. Sprinkle with olive oil and serve with pita bread, fresh vegetables and fried eggplant. TIME: prep time : 00:15 !! 67 Labeneh Makbus - Yogurt Cheese Balls ING: Servings: 8 people [Yogurt] made from whole [milk] 1 1/2 liters [Salt] 2 tsp [Olive oil] as needed @ TOOLS: [Bowl] [Wooden spoon] [Muslin] or cotton [Strainer] [Sterilized glass jars] INFO: As labeneh in its more liquid form is valued by men (who think it enhances their potency), many Jordanian and Syrian women eat labeneh balls because they think it gives them a better chance of producing male children. ESSENTIALS: degree of difficulty : 1 relative cost : 1 possible day ahead preparation : y storing : To store, cover with olive oil and refrigerate freezing : n reheating : n tips : serving suggestion : Cover with olive oil and serve with pita bread, fresh vegetables and fried eggplant. TIME: prep time : 00:20 !! 68 Fattoush - Toasted Bread Salad ING: Servings: 2 people Pita [bread] pocket 1 Diced [cucumber] 1 Chopped spring [onions] small bunch Chopped [parsley] small bunch Chopped [mint] leaves 1-2 Torn arugula leaves small bunch, optional Crushed [garlic] clove 1 [Lemon] juice from 1/2 lemon [Salt] and freshly ground pepper to taste [Sumac] 1/2 tsp Diced [tomato] 1 Torn [lettuce] of choice 1/2 small head @ Servings: 4 people Pita [bread] pocket 1 Diced [cucumbers] 2 Chopped spring [onions] small bunch Chopped [parsley] small bunch Chopped [mint] leaves 2-3 Torn arugula leaves small bunch, optional Crushed [garlic] cloves 2 [Lemon] juice from 1 lemon [Salt] and freshly ground pepper to taste [Sumac] 1 tsp Diced [tomatoes] 2 Torn [lettuce] of choice 1 small head @ Servings: 6 people Pita [bread] pockets 1-2 Diced [cucumbers] 3 Chopped spring [onions] small bunch Chopped [parsley] small bunch Chopped [mint] leaves 3-4 Torn arugula leaves small bunch, optional Crushed [garlic] cloves 3 [Lemon] juice from 1 1/2 lemons Salt] and freshly ground pepper to taste [Sumac] 1 1/2 tsp Diced [tomatoes] 3 Torn [lettuce] of choice 1 medium head @ Servings: 8 people Pita [bread] pockets 2 Diced [cucumbers] 4 Chopped spring [onions] medium bunch Chopped [parsley] medium bunch Chopped [mint] leaves 4-6 Torn arugula leaves medium bunch, optional Crushed [garlic] cloves 4 [Lemon] juice from 2 lemons [Salt] and freshly ground pepper to taste [Sumac] 1 1/2 tsp Diced [tomatoes] 4 Torn [lettuce] of choice 2 medium heads @ Servings: 10 people Pita [bread] pockets 2-3 Diced [cucumbers] 5 Chopped spring [onions] medium bunch Chopped [parsley] medium bunch Chopped [mint] leaves 5-7 Torn arugula leaves medium bunch, optional Crushed [garlic] cloves 5 [Lemon] juice from 2 1/2 lemons [Salt] and freshly ground pepper to taste [Sumac] 2 tsp Diced [tomatoes] 5 Torn [lettuce] of choice 3 medium heads @ Servings: 12 people Pita [bread] pockets 3 Diced [cucumbers] 6 Chopped spring [onions] medium bunch Chopped [parsley] medium bunch Chopped [mint] leaves 6-8 Torn arugula leaves medium bunch, optional Crushed [garlic] cloves 6 [Lemon] juice from 3 lemons [Salt] and freshly ground pepper to taste [Sumac] 1 tbs Diced [tomatoes] 6 Torn [lettuce] of choice 2 large heads @ TOOLS: [Chef's knife] [Cutting board] [Bowl] [Garlic press] [Wooden spoon] [Juicer] Small jar with a lid [Pepper mill] INFO: In the region, unlike the West, jams and preserves are not usually often spread on bread, but rather eaten straight from the spoon with black coffee or water. Jams can also be served as a very refreshing dessert with yogurt or thick cream. ESSENTIALS: degree of difficulty : 1 relative cost : 1 possible day ahead preparation : n storing : n freezing : n reheating : n tips : serving suggestion : Serve with fresh bread. TIME: prep time : 00:45 !! 69 Tabbuleh - Bulgur Salad ING: Servings: 4 - 8 people Fine [bulgur] 150 g Fresh [lemon] juice 80 ml [Olive oil] 80 ml [Salt] and freshly ground pepper to taste Finely chopped [parsley] 2 large bunches Finely chopped [mint] 1 medium bunch Chopped spring [onions] 75 g Diced [tomatoes] 3 [Lettuce] for garnish @ TOOLS: [Chef's knife] [Cutting board] [Bowl] [Pepper mill] [Strainer] [Juicer] INFO: Combining the freshest and tastiest ingredients, this extraordinarily delicious salad is a nutritionist's dream, containing nearly all of the vitamins, minerals and proteins needed by most people. Better yet, many people of the region are convinced that eating it adds to their mental quickness and makes them more popular with members of the opposite sex. ESSENTIALS: degree of difficulty : 1 relative cost : 1 possible day ahead preparation : n storing : Store at room temperature freezing : n reheating : n tips : serving suggestion : Serve with extra lemon juice and olive oil on the side. TIME: prep time : 00:30 !! 70 Kibbeh Stuffed with Lamb and Nuts ING: Servings: 2 people Shell: Fine [bulgur] 100 g Ground lean [lamb] 125 g Peeled and diced small [onion] 1/2 [Salt] and freshly ground pepper to taste [Nutmeg] a pinch Cayenne a pinch Stuffing: [Olive oil] 2 tsp Chopped small onion 1/2 Ground shoulder of [lamb] 100 g Water 60 ml Nutmeg a pinch Ground [clove] a pinch [Cinnamon] a pinch Salt and freshly ground pepper to taste Toasted [pine nuts] 25 g Chopped [parsley] small bunch Drained [yogurt] or double [cream] 1 tbs Oil for frying [Lemon] wedges for garnish [Tahini] sauce as needed @ Servings: 4 people Shell: Fine [bulgur] 200 g Ground lean [lamb] 250 g Peeled and diced small [onion] 1 [Salt] and freshly ground pepper to taste [Nutmeg] a pinch Cayenne a pinch Stuffing: [Olive oil] 1 tbs Chopped small onion 1 Ground shoulder of [lamb] 200 g Water 120 ml Nutmeg a pinch Ground [clove] a pinch [Cinnamon] a pinch Salt and freshly ground pepper to taste Toasted [pine nuts] 50 g Chopped [parsley] small bunch Drained [yogurt] or double [cream] 2 tbs Oil for frying [Lemon] wedges for garnish [Tahini] sauce as needed @ Servings: 6 people Shell: Fine [bulgur] 270 g Ground lean [lamb] 375 g Peeled and diced medium [onion] 1 [Salt] and freshly ground pepper to taste [Nutmeg] a pinch Cayenne a pinch Stuffing: [Olive oil] 1 tbs Chopped medium onion 1 Ground shoulder of [lamb] 300 g Water 180 ml Nutmeg a pinch Ground [clove] a pinch [Cinnamon] a pinch Salt and freshly ground pepper to taste Toasted [pine nuts] 80 g Chopped [parsley] medium bunch Drained [yogurt] or double [cream] 3 tbs Oil for frying [Lemon] wedges for garnish [Tahini] sauce as needed @ Servings: 8 people Shell: Fine [bulgur] 360 g Ground lean [lamb] 500 g Peeled and diced small [onions] 2 [Salt] and freshly ground pepper to taste [Nutmeg] 1/4 tsp Cayenne 1/4 tsp Stuffing: [Olive oil] 2 tbs Chopped small onions 2 Ground shoulder of [lamb] 400 g Water 240 ml Nutmeg 1/4 tsp Ground [clove] 1/4 tsp [Cinnamon] 1/4 tsp Salt and freshly ground pepper to taste Toasted [pine nuts] 100 g Chopped [parsley] medium bunch Drained [yogurt] or double [cream] 60 ml Oil for frying [Lemon] wedges for garnish [Tahini] sauce as needed @ Servings: 10 people Shell: Fine [bulgur] 450 g Ground lean [lamb] 650 g Peeled and diced small [onions] 2-3 [Salt] and freshly ground pepper to taste [Nutmeg] 1/4 tsp Cayenne 1/4 tsp Stuffing: [Olive oil] 2 tbs Chopped small onions 2-3 Ground shoulder of [lamb] 500 g Water 300 ml Nutmeg 1/4 tsp Ground [clove] 1/4 tsp [Cinnamon] 1/4 tsp Salt and freshly ground pepper to taste Toasted [pine nuts] 125 g Chopped [parsley] large bunch Drained [yogurt] or double [cream] 75 ml Oil for frying [Lemon] wedges for garnish [Tahini] sauce as needed @ Servings: 12 people Shell: Fine [bulgur] 550 g Ground lean [lamb] 750 g Peeled and diced small [onions] 3 [Salt] and freshly ground pepper to taste [Nutmeg] 1/2 tsp Cayenne 1/2 tsp Stuffing: [Olive oil] 2 tbs Chopped small onions 3 Ground shoulder of [lamb] 600 g Water 360 ml Nutmeg 1/2 tsp Ground [clove] 1/2 tsp [Cinnamon] 1/2 tsp Salt and freshly ground pepper to taste Toasted [pine nuts] 160 g Chopped [parsley] large bunch Drained [yogurt] or double [cream] 90 ml Oil for frying [Lemon] wedges for garnish [Tahini] sauce as needed @ TOOLS: [Chef's knife] [Cutting board] [Food processor] [Pepper mill] [Frying pan] [Wooden spoon] Deep frying pot [Slotted spoon] INFO: Kibbeh has been popular for so long that it was first mentioned in ancient Assyrian and Sumerian writings. This particular version is one of the easiest to make and tastiest to eat. ESSENTIALS: degree of difficulty : 2 relative cost : 2 possible day ahead preparation : y storing : refrigerate freezing : y reheating : To reheat preheat the oven to 160í C. Cover the kibbeh and place in the oven for 15 minutes. tips : serving suggestion : Serve with tahini sauce and lemon wedges. TIME: prep time : 01:10 cook Time : 00:05 !! 71