You have certainly heard of, and maybe already tasted Tabouleh, Kibbeh, Baba ghannouj, Hummus, Kafta… It's now your turn to cook these dishes on your own!
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Lebanese recipes
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 1 lb. ½ oz. burghul, 10 oz. finely chopped green onions, 6 oz. finely chopped white onions, 6½ oz. olive oil, 3½ oz. lemon juice, 2½ tbs. salt, 1 tbs. pepper (a mixture of black and sweet pepper), 5 bunches of parsley, 2 bunches of mint, 2 lbs. 6½ oz. tomatoes, Tender grape leaves, lettuce or cabbage.
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Lebanese recipes
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 1 lb. 1½ oz. Chickpeas (cooked as below), 10 oz. tahini, 7 oz. lemon juice (about the juice of 4 lemons), 1 clove garlic well mashed in part of the salt, 5 tbs. cold water (not quite 2 oz.), chopped parsley & red pepper for decoration.
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Lebanese recipes
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 2 lbs. 10 oz. lean meat (lamb or beef) pounded or ground very fine, 1 lb. 5 oz. burghul , 1 lb. 5 oz. mutton fat, 14 oz onions, 4 tsp. salt, 1 lb. butter, 1 tsp. spices (see below).
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Lebanese recipes
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 ½ lbs. rice, 6 oz. butter, 10 oz. vermicelli, 1 pt. 12 oz. boiling water, 2 tbs. salt.
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Lebanese recipes
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 ½ lb. Flat bread (Arab bread) toasted and broken into small pieces, 2 1/5 lbs. chopped cucumbers or the heart of medium lettuce cut into small pieces, 2 lbs. tomatoes, cut into small pieces, 10 oz. onions finely chopped, 6 oz. olive oil, 8 ½ oz. juice of sour pomegranate or juice of summac, 1 clove of garlic mashed with salt, 2 tbs. salt, 1 bunch of purslane (baqle).
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Lebanese recipes
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 3 lbs. 4¾ oz. Eggplant, 10 oz. tahini, 7 oz. Lemon juice or sour pomegranate, 1 clove garlic, 3 tsp. salt, Chopped parsley, sour pomegranate seed, and sliced tomatoes for decoration.
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Lebanese recipes
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 2/5 lbs. meat ground fine (3 oz. of it should be fat and the rest lean; it is preferable to cut the meat from neck or leg), 8 oz. onions, chopped very fine, 2½ tbs. salt, 1 tsp. spices (see below), 2 bunches parsley.
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Lebanese recipes
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4 2/5 lbs potatoes (Irish pota-toes), 1 lb. meat – rump, fillet, leg or shin of lamb (or beef or pork sometimes) cut into pieces about 1 oz. each, 5 oz. onions (to fry the meat), 4 oz. onions, chopped fine, 1½ tbs. chopped garlic, 2½ tbs. salt, 5 oz. tomato salt sauce or juice of 3 lbs ripe tomatoes, 10 oz. butter (to fry potatoes), 3 pts. Boiling water (if tomato sauce is used), ¼ tsp. spices (see below). |
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Lebanese recipes
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Ice cream pail, 42 lbs. ice, 6½ lbs. course salt or granulated salt, 2/5 lbs. sugar, 3 pts. 10 oz. pure water, 7 oz. rose water. |
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Lebanese recipes
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1/10 lbs. best quality flour for dough, ½ pt water for dough, ½ tsp. salt for dough, 2 oz. oil for dough, 13 oz. oil for frying, 10 oz. semolina for stuffing, 3 pts. 10 oz. milk for stuffing, 9 oz. sugar for stuffing, 1 oz. rose water for stuffing, 8 oz. powdered sugar for sprinkling. |
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Lebanese recipes 
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The "Art of Lebanese Cooking" by Georges N. Rayess, is a reference book with 464 recipes that will satisfy beginners and amateurs. Check it now. 
