Here are two recipes that friends asked for recently. Both are Lebanese. The first is passed along by Maggie, the second by me.
Bazilla and Rice
1 15 oz. can peas
3 oz (1/2 can) tomato paste
1/2 lb ground meat
1 cup rice
1 medium-large onion
1 tsp salt, 1/4 tsp pepper, 1/2 tsp each cinnamon and allspice
oil - enough to fry onion
water - enough to cook rice
Chop onion and saute in oil, salt, and pepper until soft and starting to
brown. Add meat and saute until browned. Add tomato paste, cinnamon,
allspice, peas, rice, and water. Cook until rice is done.
Lebanese saladPosted by James at January 13, 2004 1:22 PM
5 small cloves of garlic.
3/4 teaspoon of salt.
2 teaspoons of dried garden mint or a 3 tablespoons of fresh garden mint.
2 tomatoes, diced
1 lb greens
3 tablespoons of lemon juice
3 tablespoons of salad oil (I used canola)
Crush the garlic into the salt.
Add the greens and tomato
Sprinkle the mint on top
Pour on the lemon and oil
Just before serving, toss.
Olive oil would begin to overpower the other flavors unless you increase the lemon, mint and garlic. The light oil gives a slightly fresher flavor. If you use olive oil, a light oil is best.
Left over salad allowed to macerate in the refrigerator is great with bean dishes. We often put it on top of lebanese lentil dishes. Leftover salad also is good in a wrap or pocket, or a tortilla.
For my own purposes I could easily double the garlic and increase the lemon and oil. Stronger salad is less popular as a side to people with more conservative tastes, but it's better in sandwiches later.
To make this into Fattoush you can add baked syrian bread that has been broken up by hand into rough pieces, around 3 square inches. The pieces act like croutons. Also add sliced onions (red onions are good) and 1/2 teaspoon of zahtar. (additional info on sumac powder here.)