TeleLIFE gives you a taste of delectable Lebanese cuisine this Ramadan.
Lebanese cuisine encompasses intricate and unique flavours that echo aromas of the Mediterranean.
Hamour Harra Sauce
(Fish with mashed potatoes and sauce)
600 gm hamour fish (sea bass can be used as an alternative)
100 gm onion, chopped
100 ml lemon juice
100 ml olive oil
50 gm fresh dill
Salt and white pepper to taste
50 gm garlic, chopped
100 gm tomato, chopped
70 gm capsicum, chopped
10 gm green chilli, chopped
Red chilli powder to taste
20 gm tomato paste
50 gm green and black olives
200 gm potatoes, steamed
70 ml milk
30 gm pistachios, chopped
1. Season the fish with salt, white pepper, lemon juice and 20 ml olive oil.
2. Pre-heat the oven at 180°C and bake the fish for 8 mins.
3. For the sauce: In a pan, add 60 ml olive oil and sauté the onions and green chilli.
4. Add garlic, capsicum and tomato paste. Let it cook.
5. Add chopped tomato, olives and red chilli powder. Let it cook.
6. For the potato: Mash the potatoes and add 20 ml olive oil and milk. Mix till the mixture becomes smooth.
7. To serve: Place the sauce on the plate, then slide the fish on top. Using a piping bag, pipe the mashed potato over the fish.
Garnish with pistachios and dill leaves. Serve.
(Lamb cooked with veggies)
800 gm lamb, cut into cubes
70 gm flour
5 gm cumin powder
2 gm coriander powder
2 gm black pepper
5 gm dry lemon
3 gm chilli powder
3 gm cardamom powder
Salt to taste
40 ml olive oil
100 gm onion
15 gm garlic
10 gm ginger powder
150 gm tomatoes, chopped
40 gm tomato paste
3 bay leaves
4 gm cinnamon
150 gm carrot, chopped
100 gm green peas
70 gm green beans
80 gm okra, chopped
70 gm ghee
Lemon juice as required
Coriander leaves to garnish
1. Marinate the lamb with all the spices. Keep aside for an hour.
2. Dust the lamb with flour.
3. In a pot, sear the lamb cubes with olive oil. Remove and keep aside.
4. In the same pot, add onion, ginger powder, garlic, bay leaves, cinnamon and dry lemon.
5. Add the seared lamb.
6. Add tomatoes and tomato paste. Cook on a low flame for 2 hours.
7. Add carrots, green peas, green beans, okra and a drop of lemon juice. Cook for 15 mins.
8. Plate the salona and garnish it with fresh coriander and a spoon of melted ghee. Serve with rice.
1 kg semolina
1 cup sugar
1 cup milk
1 cup vegetable oil
4 tsp baking powder
3 tsp orange blossom water
3 tsp rosewater
1 tsp tahini (sesame paste)
for the sugar syrup:
2½ cups sugar
1½ cups water
1 tsp rose water
1 tsp orange blossom water
1 tsp lemon juice
25 almonds, chopped
1. For the sugar syrup: Heat the sugar and water in a small saucepan until the sugar dissolves. Leave it to boil. Add lemon juice and keep on medium heat until the syrup thickens (10 mins). Add the orange blossom and rose waters.
2. For the batter: Mix all the ingredients together, except the tahini.
3. Grease the bottom and sides of a tray with the tahini. Spread the batter evenly in the tray and leave it to rest for 1½ hour.
4. Pre-heat the oven to medium heat. Bake (on the middle rack) for around 30 mins.
5. Remove and cut the cake into cubes while still in the pan. Return the tray to the oven (on the top rack) until the surface turns golden brown (about 35 mins).
6. Pour the sugar syrup over the cake while it is still hot and place it back in the oven until the syrup is absorbed.
7. Take out the cake and garnish with almonds. Serve.
4 cups milk
½ cup sugar
3 tbsp corn flour
¼ cup water
¼ cup rose water
¼ cup orange blossom water
Pistachios, raisins and toasted almonds to taste
1. In a pot, add milk and sugar. Whisk until the sugar is dissolved.
2. Bring to a boil on medium heat, stirring constantly for about 20 mins.
3. Dissolve the corn flour in water and add to the boiling milk. Whisk.
4. When the mixture thickens, remove from heat.
5. Add rose and orange blossom waters. Mix.
6. Spoon evenly among serving bowls. Garnish with pistachios, raisins and almonds. Serve chilled.
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