Lebanese Lentils, Rice, and Caramelized Onions (Mujadara)

Lebanese Lentils, Rice, and Caramelized Onions (Mujadara)
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This recipe was recommend from a good friend, and I received a bag of brown lentils as well from my good friend. I am looking forward to making this dish. I will use this as a side for say some ribs or chicken.
Servings Prep Time
6 servings 5 minutes
Cook Time
90 minutes
Servings Prep Time
6 servings 5 minutes
Cook Time
90 minutes
Lebanese Lentils, Rice, and Caramelized Onions (Mujadara)
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This recipe was recommend from a good friend, and I received a bag of brown lentils as well from my good friend. I am looking forward to making this dish. I will use this as a side for say some ribs or chicken.
Servings Prep Time
6 servings 5 minutes
Cook Time
90 minutes
Servings Prep Time
6 servings 5 minutes
Cook Time
90 minutes
Ingredients
Servings: servings
Instructions
  1. Add the sorted and rinsed lentils into a medium saucepan and fill with enough cold water to cover the lentils by about 1 inch. Bring to a boil over medium high heat then reduce to a simmer and cook until the lentils are tender but not mushy, about 20 minutes. Drain and set aside.
  2. As the lentils are cooking, heat a large skillet over medium high heat with the oil. Allow the oil to warm for a minute, then drop in the cumin seeds and cracked peppercorns and cook, shaking the pan once in a while until the cumin seeds darken a touch, about 1 minute.
  3. Then to the skillet add the onions, sprinkle with a dash of salt and cook until they turn dark caramel brown, stirring often. This will take about 15 minutes. Splash the onions with a little water if they stick to the bottom of the pan. You will know they are done both by their deep chestnut color and by the slight crispiness developing on some of the onions. Using a slotted spoon or spatula, remove about half of the onions to a paper towel lined plate, these are for garnish later.
  4. In the skillet, sprinkle in the ground cumin, cayenne, and then add the cinnamon stick, saute about 1 minute. Add the rice and cook, stirring often but gently until some rice grains start to brown. Add the cooked lentils, 3 cups of water and 1 teaspoon of sea salt and bring to a boil. Turn the heat down to a simmer, cover and cook 30 minutes. The water should be completely evaporated and rice should be tender. If there is still too much water in the skillet, put the lid back on and cook for another 5 minutes.
  5. Turn off the heat, keep the lid on, and allow the rice to steam undisturbed for about 5 minutes.
  6. Meanwhile, toast the pine nuts, if using, in a small skillet over medium-low heat, shaking often, about 5 minutes.
  7. Taste the rice for seasoning. Serve with the reserved caramelized onions, toasted pine nuts, if using, and a little squeeze of lemon juice. Serve with cold yogurt as an additional side.
Recipe Notes

I cannot price this until I find lentils in Thailand, I do think they are available in Phuket at Villa Market.

Provided courtesy of good friend, Stephen Connell.
United States.

Lebanese Spicy Potatoes (Batata Harra)

Lebanese Spicy Potatoes (Batata Harra)
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Absolutely brilliant combination of flavors. I made this on 29 June 2017 as a side dish to a chicken meal I made. You can make this as spicy as you want it, and let me tell you, local homemade red chili paste in a village, is spicy!
Servings Prep Time
4 servings 15 minutes
Cook Time
20 minutes
Servings Prep Time
4 servings 15 minutes
Cook Time
20 minutes
Lebanese Spicy Potatoes (Batata Harra)
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Absolutely brilliant combination of flavors. I made this on 29 June 2017 as a side dish to a chicken meal I made. You can make this as spicy as you want it, and let me tell you, local homemade red chili paste in a village, is spicy!
Servings Prep Time
4 servings 15 minutes
Cook Time
20 minutes
Servings Prep Time
4 servings 15 minutes
Cook Time
20 minutes
Ingredients
Servings: servings
Instructions
  1. Cube your potatoes, I used 2 1/2 medium sized potatoes for just over 3 cups.
  2. Bring a pot of water to a boil, the potatoes the potatoes and boil for 10 minutes with 1 teaspoon of salt added. Remove potatoes and drain.
  3. Prep the other ingredients while the potatoes are boiling. Shown here my garlic, coriander, chili paste (one 1 teaspoon of that was used, a small bag lasts a while), and the lime juice. I use lime juice as it is everywhere, lemon juice on the other hand is not that easy to find, they can be used interchangeably.
  4. Take drained potatoes and fry in oil, drain potatoes on paper towels. (I actually for this step but the potatoes turned out perfect.)
  5. Heat olive oil in a non stick, large skillet, add garlic and chili paste, cook for just a minute or then add coriander and lemon (lime) juice, cook for a few minutes.
  6. Add the potatoes. The potatoes will cook through and the liquid will be absorbed.
  7. Cook until starting to browned, when the liquid is absorbed, the potatoes will be tender. Ready to serve. This is an excellent side dish.
Recipe Notes

Low cost.

Provided courtesy of good friend, Stephen Connell.
United States.

Lebanese Beef & Green Beans

Lebanese Beef & Green Beans
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Sounds great, green beans here would be long beans, perfect. Serve over mashed potatoes or rice. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
6-8 servings 15 minutes
Cook Time
20-60 minutes
Servings Prep Time
6-8 servings 15 minutes
Cook Time
20-60 minutes
Lebanese Beef & Green Beans
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Sounds great, green beans here would be long beans, perfect. Serve over mashed potatoes or rice. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
6-8 servings 15 minutes
Cook Time
20-60 minutes
Servings Prep Time
6-8 servings 15 minutes
Cook Time
20-60 minutes
Ingredients
Servings: servings
Instructions
  1. In a large skillet over medium heat, warm the butter and the oil. Add the onions and cook slowly until tender, about 5 minutes. Add the garlic and saute until fragrant. Add the ground beef and crumble as it cooks. Stir in tomato sauce, Worcestershire, red wine, salt and pepper. Bring to a boil and then reduce heat to a low simmer.
  2. Cover with lid and simmer for at least 20 minutes or up to an hour. About ten minutes before serving, add the green beans, stir and cover with lid once more. Serve with mashed potatoes or rice. Enjoy.
Recipe Notes

Figure about 100 Baht/500 grams of beef. For 6 servings, this is about 50 cents per serving.

Shortcut: Pasta Sauce.

Provided courtesy of good friend, Stephen Connell.
United States.

Lebanese Chicken with Rice

Lebanese Chicken with Rice
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This is a traditional Lebanese dish and it sounds tasty! On my to cook list.
Servings Prep Time
4-6 servings 20 minutes
Cook Time
30 minutes
Servings Prep Time
4-6 servings 20 minutes
Cook Time
30 minutes
Lebanese Chicken with Rice
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This is a traditional Lebanese dish and it sounds tasty! On my to cook list.
Servings Prep Time
4-6 servings 20 minutes
Cook Time
30 minutes
Servings Prep Time
4-6 servings 20 minutes
Cook Time
30 minutes
Ingredients
Servings: servings
Instructions
  1. Heat the olive oil over high heat in a pan. add the chicken and cook on both sides until golden brown. Remove the chicken from the pan and set aside.
  2. Add the onion and ground beef to the same hot pan. Cook until the onions and meat is beginning to brown, then add the garlic and cook another minute or two. Then add the cinnamon, allspice, cayenne pepper, and salt, cook two minutes while stirring.
  3. Stir in the rice making sure that it is fully covered with the oil and spices, place the chicken in the rice. Add the pine nuts.
  4. Pour in the stock or water and cover. Cook on a simmer for about 30 minutes. Stir occasionally and as you do so allow the chicken to break up. You may need to add extra hot water if the rice gets a little dry.
  5. Remove the pan from the heat and sprinkle with minced parsley. Serve with yogurt on top and sliced cucumber.
Recipe Notes

Four thighs I will estimate about 50 Baht. For the beef, I will estimate about 75 Baht. For 4 servings, this is about 92 cents per serving.

Provided courtesy of good friend, Stephen Connell.
United States.

Lebanese Garlic Chicken (Farrouj Meshwi)

Lebanese Garlic Chicken (Farrouj Meshwi)
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If you like garlic then you will probably love this chicken! You can use any pieces of chicken for this recipe in place of the whole cutup chicken. Farrouj means male chicken in Arabic, said to be tastier than hens, but you can certainly use any type of chicken you wish. I will probably use four quarters, separated.
Servings Prep Time
4-6 servings 3 1/2 hours
Servings Prep Time
4-6 servings 3 1/2 hours
Lebanese Garlic Chicken (Farrouj Meshwi)
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If you like garlic then you will probably love this chicken! You can use any pieces of chicken for this recipe in place of the whole cutup chicken. Farrouj means male chicken in Arabic, said to be tastier than hens, but you can certainly use any type of chicken you wish. I will probably use four quarters, separated.
Servings Prep Time
4-6 servings 3 1/2 hours
Servings Prep Time
4-6 servings 3 1/2 hours
Ingredients
Servings: servings
Instructions
  1. Grind garlic & salt to a paste in mortar or small food processor. Work in the olive oil, sumac & lemon to create creamy consistency similar to mayo.
  2. Cut chicken into 6 to 8 pieces or use any 6 to 8 pieces of chicken to your liking. Make plenty of deep cuts in the pieces, right down to the bone.
  3. Place the chicken pieces & garlic sauce in a large ziploc bag. Close the bag massage the chicken for a few minutes before placing in the fridge for at least 3 hours or up to 6 hours, to marinate.
  4. Grill the chicken pieces over a medium heat until the juices run totally clear, 12 to 15 minutes per side. You can also use a griddle or grill pan then transfer to the oven on 200 C for 15 minutes. Serve.
Recipe Notes

Chicken quarters cost around 70 Baht/kilo, 4 quarters should be right about 1 kilo. Separate the legs from the thighs and you have 8 tasty pieces to use. For 4 servings, this is about 52 cents per serving.

Provided courtesy of good friend, Stephen Connell.
United States.

Lebanese Garlic Sauce (Toum)

Lebanese Garlic Sauce (Toum)
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This sounds like an excellent sauce. There is many recipes on the internet for this and nearly all claim to be the best. The sauce comes highly recommended by a good friend. This recipe is the first recipe he sent me, I will try this one and post results. If you double the batch, don't double the salt, use just 1 1/2 tablespoons.
Servings Prep Time
2 1/2 cups sauce 15 minutes
Servings Prep Time
2 1/2 cups sauce 15 minutes
Lebanese Garlic Sauce (Toum)
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This sounds like an excellent sauce. There is many recipes on the internet for this and nearly all claim to be the best. The sauce comes highly recommended by a good friend. This recipe is the first recipe he sent me, I will try this one and post results. If you double the batch, don't double the salt, use just 1 1/2 tablespoons.
Servings Prep Time
2 1/2 cups sauce 15 minutes
Servings Prep Time
2 1/2 cups sauce 15 minutes
Ingredients
Servings: cups sauce
Instructions
  1. There is 3 ways to mix this.
Immersion Blender
  1. Place everything in a quart-sized jar. Submerge an immersion blender in the mixture to the bottom of the jar. Mix with the blender resting on the bottom of the jar until the ingredients thicken, 1 to 2 minutes. Angle the mixer to pull ingredients from the sides of the jar and lift it toward the top to better combine. Continue blending until the mixture reaches a texture similar to mayonnaise.
Electric Mixer
  1. Mix the garlic, salt, and lemon juice in a mixer to a creamy mix, 20-30 seconds, pour into a mixing bowl. Then use an electric mixer and slowly add in the oil and olive oil in a very narrow stream until the sauce thickens, 2 to 4 minutes.
Blender
  1. Mix the garlic, salt, and lemon juice in a blender to a creamy mix, 20-30 seconds, then slowly add in the oil and olive oil in a very narrow stream until the sauce thickens, 2 to 4 minutes.
  2. Serve with grilled meats as a dipping sauce, in a chicken salad sandwich, you get the idea.
Recipe Notes

Low cost.

Provided courtesy of good friend, Stephen Connell.
United States.

Homemade Labneh (think Sour Cream)

Homemade Labneh (think Sour Cream)
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This is a Middle Eastern item made from strained yogurt. That's it! With strained plain full fat yogurt, you can make several items, and the item I am going to concentrate on is soft labneh which is basically sour cream. I have it from a good friend that has made this and it is a very close to sour cream. As my friend states "Can't have Mexican night without sour cream." I made this on 6 June 2017, and soft labneh is very close to sour cream, it is excellent and will be my Go-To recipe for sour cream.
Servings Prep Time
800-900 grams sour cream 5 minutes
Passive Time
8-14 hours
Servings Prep Time
800-900 grams sour cream 5 minutes
Passive Time
8-14 hours
Homemade Labneh (think Sour Cream)
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This is a Middle Eastern item made from strained yogurt. That's it! With strained plain full fat yogurt, you can make several items, and the item I am going to concentrate on is soft labneh which is basically sour cream. I have it from a good friend that has made this and it is a very close to sour cream. As my friend states "Can't have Mexican night without sour cream." I made this on 6 June 2017, and soft labneh is very close to sour cream, it is excellent and will be my Go-To recipe for sour cream.
Servings Prep Time
800-900 grams sour cream 5 minutes
Passive Time
8-14 hours
Servings Prep Time
800-900 grams sour cream 5 minutes
Passive Time
8-14 hours
Ingredients
Servings: grams sour cream
Instructions
  1. For the yogurt, use plain, unflavored, full fat yogurt, NOT Greek yogurt. I used 2 packages of 4 containers each of Dutchie Original Yogurt, each container is 135 grams, so in total I used 1,072 grams of yogurt.
  2. Line a sieve with 2-3 layers of cheesecloth. Place the sieve on a large bowl. Add the salt, if using, to the yogurt and stir until smooth. Pour into the prepared sieve.
  3. Gather the edges of the cheesecloth together, twist and tie securely with string or a plastic clip and let it just in the sieve. Cover the top of the bowl & sieve with plastic wrap.
  4. Place this into the fridge to allow the whey to drain out. How long you let it drain will determine what particular style of labneh you are making.
For Soft Labneh (think Sour Cream)
  1. Strain for 8-14 hours. This would provide a soft type of labneh with a consistency to that of Sour Cream. Check the consistency and taste during the time stated and make note of the time for future times you make this. When the consistency is good, remove from the fridge and place all the labneh in an airtight container and store in the fridge for up to a week. Use in place of sour cream in recipes.
For Firmer Labneh
  1. Strain for 24-48 hours will result in a Cream Cheese like consistency. Remove from the fridge and place all the labneh in an airtight container and store in the fridge for up to a week. This sounds like it would be good on a sandwich.
For Yogurt Cheese
  1. Strain for 48-72 hours will result in Yogurt Cheese, which is normally rolled into small balls, coated with herbs or spices and stored in olive oil. Store in the fridge for several weeks. These sound like they would make great appetizers.
For Greek-style Yogurt
  1. Strain for 3-4 hours will result in a Greek-style of yogurt. Store in an airtight container in the fridge for up to a week, use in recipes calling for Greek yogurt.
Recipe Notes

The 8 containers I used (two packs of 4 each) cost 53 Baht per package, so 106 Baht for just over 1 kilo of yogurt, and if making just soft labneh, this will yield about 800-900 grams, that is a lot of servings of sour cream for $3.12.

Tesco offers sour cream in the small yogurt like containers for 53 Baht per 150 gram container, the cost savings is significant.

Provided courtesy of good friend, Mark Bowen.
Guinea.

Baked Garlic Chicken & Potatoes

Baked Garlic Chicken & Potatoes
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This is a traditional Lebanese dish and comes highly recommended. On my to cook list for sure. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
4-6 servings 20 minutes
Cook Time
40-50 minutes
Servings Prep Time
4-6 servings 20 minutes
Cook Time
40-50 minutes
Baked Garlic Chicken & Potatoes
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This is a traditional Lebanese dish and comes highly recommended. On my to cook list for sure. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
4-6 servings 20 minutes
Cook Time
40-50 minutes
Servings Prep Time
4-6 servings 20 minutes
Cook Time
40-50 minutes
Ingredients
Servings: servings
Instructions
  1. Optional, if the chicken has a strong "chickeny" smell to it, soak in vinegar for 2 minutes, rinse well with cold water, pat dry with paper towels.
  2. Preheat your oven to 200 C.
  3. Remove skin from the chicken and discard, then make cuts in chicken in order to allow for garlic sauce to seep deep inside. Rub chicken with a tablespoon or two of olive oil, a pinch of salt, and a pinch of Lebanese 7-spices. Place chicken in a large baking dish.
  4. Place sliced potatoes on top of the chicken. and bake for 40-50 minutes or until the chicken is cooked through.
  5. While the chicken is baking, place the garlic cloves, 1/2 teaspoon of salt and 2-3 tablespoons of olive oil in a blender/food processor and spin for 4-5 minutes, add the lemon juice and spin for another 4-5 minutes until you have a nice lemony-garlicky sauce. OR Traditionally the sauce is made by crushing garlic with a pestle in a mortar while slowly adding the salt and olive oil thus turning it into a paste. And finally once you start adding the lemon juice all while continuing to stir and crush with the pestle, the paste turns into a beautiful sauce with a balanced garlic and lemon flavoring.
  6. Once the chicken has baked, take the tray out of the oven and very carefully drain any excess liquids that you see on the bottom.
  7. Pour the garlic sauce all over it while mixing it well with the potatoes and chicken, put back in the oven and broil for another 5-10 minutes until the potatoes start to brown up.
  8. Serve with a salad for a complete meal.
Recipe Notes

Chicken will cost 60 to 70 Baht/kilo depending if you are using breasts or legs and thighs. Going with quarters (separate the thighs from the legs) at 70 Baht/kilo, 2 kilos at 140 Baht, for 4 servings this is about $1.03 per serving.

Shortcut: Lebanese 7-Spices.

Provided courtesy of good friend, Stephen Connell.
United States.

Lebanese 7-Spices

Lebanese 7-Spices
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A common spice mix used in Lebanese cooking, and is very easy to prepare this yourself as you probably have everything on hand for this.
Lebanese 7-Spices
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A common spice mix used in Lebanese cooking, and is very easy to prepare this yourself as you probably have everything on hand for this.
Instructions
  1. Mix all the spices together in equal quantities and store in an air tight container.
Recipe Notes

Adapted from an internet recipe.