KOUSA BI LABAN
Zucchini stuffed with ground meat, spices and pine nuts and simmered in a tart yogurt sauce is a popular Lebanese meal.
Provided by Tarik Fallous
Categories main-dish
Time 1h
Yield 4 servings
Number Of Ingredients 26
Steps:
- For the stuffed zucchini: Heat the olive oil in a large skillet over medium heat. Add the onions and cook, stirring frequently, until softened, about 5 minutes. Add the ground top round and ground lamb and cook, breaking up with a wooden spoon, until browned, about 10 minutes. Add 1 teaspoon salt, 1/4 teaspoon pepper, Lebanese seven spices, cinnamon, cardamom, 1/2 cup of the pine nuts and the parsley and stir gently. Set aside to cool.
- Cut the stem off the top of the zucchini. Using a vegetable corer or small spoon, core the zucchini by gently removing the center while leaving the sides intact. Fill the center of the zucchini with the filling, packing to make tight and leaving a 1/2-inch space between the filling and the top.
- Add the vegetable oil to a large skillet over medium heat and fry the zucchini for a few minutes, about 2 minutes per side. Transfer the zucchini to a plate lined with paper towels to absorb the excess oil.
- Arrange the stuffed zucchini side by side in a large pot of simmering water. Sprinkle with salt, reduce the heat and cover. Cook until the zucchini is tender when pierced with a sharp knife, about 20 minutes. Remove the zucchini and reserve the cooking liquid.
- For the yogurt sauce: Place the yogurt in a medium high-sided skillet over medium heat. Whisk together the cornstarch and water in a small bowl. Add the cornstarch mixture to the yogurt and cook, stirring, until it begins to steam, about 5 minutes. Add the white pepper and sea salt. Add 3 spoonfuls of the reserved zucchini cooking liquid. Reduce the heat to low and simmer for about 3 minutes.
- Heat the olive oil in a small skillet over medium-high heat. Add the garlic and dried mint and cook while stirring until browned, about 3 minutes. While stirring, add the garlic mixture to the yogurt and cook for another 2 minutes.
- Carefully drop the partially cooked zucchini in the yogurt sauce and continue cooking until completely done, about 10 minutes. Add the remaining 1/2 cup pine nuts on top to garnish. Serve hot with vermicelli rice.
- Heat the vegetable oil and 1 tablespoon of the butter in a medium skillet over medium heat. Drop the vermicelli noodles into the pan and stir every few seconds until they are browned, 3 to 5 minutes. Remove with a slotted spoon and set aside on a towel-lined plate.
- Bring 2 1/4 cups water to a boil in a medium pot. Add the rice, noodles, the remaining 2 tablespoons butter and the sea salt. Stir together, cover, reduce the heat to low and cook until tender, about 20 minutes.
LABAN (YOGURT)
Make and share this Laban (Yogurt) recipe from Food.com.
Provided by Palis Favorites
Categories For Large Groups
Time 6h10m
Yield 20 serving(s)
Number Of Ingredients 2
Steps:
- Heat milk on low heat until it almost comes to a boil (you don't want it to boil over or burn on the bottom of the pot).
- Immediately remove from heat and cool until lukewarm. Add 4 tbs of milk to the yogurt and stir until smooth.
- Stir the yogurt into the milk and pour milk into a plastic or glass container and wrap in a heavy blanket. Store in a warm place until it thickens (about 6 hours), then refrigerate.
Nutrition Facts : Calories 63.9, Fat 3.6, SaturatedFat 2.3, Cholesterol 14, Sodium 48.9, Carbohydrate 4.7, Sugar 0.1, Protein 3.3
LAHMAJUN
When I was young, I remember driving to the next emirate (town) over and picking up a slew of savory pastries for breakfast, stuffed with cheese, sprinkled with zaatar... a few of those with some tea or coffee always felt like the weekend had begun. I didn't discover this version until I moved to Los Angeles, home to the largest Armenian population in the United States. This is often called Armenian pizza, and much like Armenians themselves, some version or other of this dish is found throughout the Middle East and even parts of Central Asia. In fact, it's said that this dish predates Italian pizza, so it might make more sense to call pizza, Italian Lahmajun! If you don't feel like making the dough from scratch, you can use pizza dough or even tortillas. It's pronounced LAHH-ma-JOON.
Provided by Aarti Sequeira
Categories main-dish
Time 1h
Yield 4 servings
Number Of Ingredients 25
Steps:
- For the dough: Mix the flour, yeast, oil, salt and sugar in a stand mixer with the dough hook attachment. With the mixer on low, slowly add 1/2 cup warm water and mix to combine. Only add more water if not coming together. Mix until the dough comes together and is smooth and elastic, about 5 minutes. Turn out onto a lightly floured surface. Knead a few times and then divide into 5 balls, each weighing about 100g (3.5 ounces) each. Set on a baking sheet, spray the tops lightly with oil spray and cover with plastic wrap. Set aside while you make the topping. (Can also be refrigerated up to 24 hours.)
- For the topping: Add the bell pepper, onion, parsley, garlic, tomato paste, paprika, salt, allspice, cumin, Aleppo pepper and mint to a food processor and buzz until smooth, scraping down the sides of the bowl as necessary. Add the lamb and pulse until it comes together. Transfer to a bowl.
- For the salad: Toss the arugula together with the lemon juice, salt and pepper and a hefty sprinkle of sumac in a large bowl. Taste for seasoning. Set aside.
- When you're ready to make the lahmajun, place a pizza stone in the oven on a rack about 5 inches away from the broiler element. Heat to 500 degrees F.
- Place 1 dough ball on a generously floured surface and press into a 5-inch circle with your fingers. Then, using a rolling pin, roll into an even thin circle, rotating the circle often. (Circle will be 9-to-10-inches wide.)
- Lightly flour a pizza peel or an upside-down baking sheet. Transfer the rolled crust onto it.
- Place 1/3 cup of the topping in the center of the dough round. Cover with a large piece of plastic wrap and, using your fingers, spread the meat mixture over the surface of the round in a thin, even layer, leaving a very thin border. Peel away the plastic and set aside to reuse for the remaining dough and topping.
- Carefully shimmy the lahmajun onto the hot pizza stone. Bake until the bottom of the crust and its edges are lightly browned, about 8 minutes. Remove from the oven.
- Place a handful of the dressed arugula on the cooked lahmajun. Top with sliced radish, roll the cooked lahmajun into a log and slice into pieces. Serve immediately and go make some more!
VEGAN BROWN RICE PUDDING WITH ROSE & ALMOND (ROZ BEL LABAN)
The flax is healthy and chock full of fiber, and acts as a stabilizer for the almond milk since vegan milks don't thicken on their own plus it has more nutritional value than cornstarch. I use Sun Crystals to cut down on sugar but stay chemical-free (it is 50% sugar and 50% stevia extract, has 240 calories for 1/4 cup.) so it's sweet but not overpowering the other flavors in it.
Provided by the80srule
Categories Brown Rice
Time 1h10m
Yield 4 , 4 serving(s)
Number Of Ingredients 13
Steps:
- Boil 2 cups of lightly salted water in a heavy-bottom saucepan, immerse the brown rice in it. Lower the heat, loosely cover the pot, and let simmer at medium-low heat for 40 minutes or until the rice has absorbed all the water.
- Add all the other ingredients and mix well, and loosely cover. Let simmer on medium-low heat for 15-20 minutes or until the mixture has thickened and the rice is very tender.
- Pour into an airtight container and refridgerate for at least 2-3 hours before serving, or overnight. Makes a great breakfast too if made with amaranth or quinoa!
Nutrition Facts : Calories 344, Fat 7.4, SaturatedFat 0.8, Sodium 48.2, Carbohydrate 64.2, Fiber 3.9, Sugar 26, Protein 6.3
YOGURT GINGER APPETIZER (LABAN MA' ZANJABEEL)
From: "Classic Vegetarian Cooking from the Middle East & North Africa" by Habeeb Salloum. Arabian Gulf region. Serve with pita bread or crackers.
Provided by Engrossed
Categories Spreads
Time 10m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Thoroughly combine all ingredients, except tomato, in a mixing bowl.
- Place in a serving dish.
- Garnish with tomato.
Nutrition Facts : Calories 124.7, Fat 9.8, SaturatedFat 2.1, Cholesterol 8, Sodium 59.3, Carbohydrate 6.4, Fiber 1.4, Sugar 4, Protein 4.3
MACARONA BI LABAN (YOGURT MACARONI)
Another tasty recipe found at Syrian Cooking and submitted by Ghinwa Alameen. I shudder to think how much yogurt I need to make enough of this for my family, lol. NOTE! Syrian yogurt is thicker than western yogurts. Try either Greek yogurt draining your yogurt for awhile. Cooking time is for the pasta.
Provided by Elmotoo
Categories Spaghetti
Time 13m
Yield 2-4 serving(s)
Number Of Ingredients 6
Steps:
- Boil spaghetti until al dente, drain very well & cooled a bit just so it is not hot when added to the yogurt.
- In a large bowl, mix yogurt with garlic & salt. Mix well & garnish with paprika. You can also heat ghee & pour it over the top. (I wonder if a splash of extra virgin olive oil might be a nice alternative?).
Nutrition Facts : Calories 570.6, Fat 9.9, SaturatedFat 5.1, Cholesterol 29.5, Sodium 114.1, Carbohydrate 88.6, Fiber 0.1, Sugar 10.6, Protein 30.7
UJJA MA LABAN
'From the Lands of Figs and Olives' cookbook and I added a few personal touches (olive oil, spearmint, za'atar/sumac).) Light and fluffy eggs! Easy! Palestinian/Jordanian.
Provided by COOKGIRl
Categories Breakfast
Time 6m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Whisk together the eggs, salt, pepper and yogurt cheese. Set aside.
- Melt the butter over medium-low heat then pour in the egg-yogurt mixture.
- Stir lightly for about 1 1/2 minutes or until just barely cooked I always undercook eggs because they will still cook off heat. Our gas stove top is very efficient and the eggs were done to my liking in less than 2 minutes.
- Plate the eggs and lightly drizzle with olive oil. Garnish with the spearmint leaves; sprinkle of za'atar or sumac. If you don't have either of those spices, garnish with paprika.
Nutrition Facts : Calories 140.3, Fat 11.7, SaturatedFat 5.6, Cholesterol 247.8, Sodium 139.4, Carbohydrate 0.5, Sugar 0.2, Protein 7.9
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- Cool the milk and add the starter: Let the milk cool down to 110-115 degrees, stirring occasionally. If you are not using a thermometer, the equivalent is when your pinkie can just withstand being swirled in the milk for ten seconds. Arriving at this temperature can take an hour. If the milk cools below 110 degrees, gently warm it up to 110-115 degrees. If in this process of reheating, the temperature goes above 115 degrees, wait again until it comes back down to 110-115. Spoon a few tablespoons of the milk at this temperature into the yogurt (rawbi) starter, then stir that starter yogurt into the milk. You will notice a skin forms on the surface of the milk; that can be stirred right in with the starter, or spooned out.
- Rest the milk: Remove the thermometer if you've used one, and cover the pan. Set the pan aside, undisturbed, in a warm spot for anywhere from 6 to 10 hours, or overnight. An ideal incubator is the oven, turned off (the oven can be heated on the lowest setting for a minute before placing the pan in, just to encourage warmth, but be sure to turn it off immediately).
- Chill the yogurt: Remove the pot from the oven. The milk will have thickened into yogurt. Place, undisturbed as of yet, into the refrigerator for 1-3 days to further set the yogurt before eating or straining to thicken.
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