Get the latest Lebanese recipes from Group Recipes. http://www.grouprecipes.com/tag/lebanese Another recipe from the old Lebanese cookbook. Great salad to take to potlucks. Yummy! http://www.grouprecipes.com/59366/tomato-cucumber-salad.html Lemonade is a favorite drink in Lebanon, especially during hot weather. If you like your lemonade more or less sweet, vary the amount of sugar that you use. This recipe was found at www.ethnicrecipes.com I had this today and it was great! Very refreshing. http://www.grouprecipes.com/57803/lebanese-lemonade-or-limoonada.html These syrupy doughnuts are a famous treat in the Middle East. In Lebanon they are part of the traditional celebration of Ghtas, Christ's baptismal night. The belief of the people is that upon this night the trees kneel down to pray for the Christ Child. To celebrate the feast children dress in costume and dance in the streets begging coins and sweets. This recipe and information came from http://www.habeeb.com/Lebanese-food/Lebanese-recipes.12.html The photo credit is from recipes.wikia http://www.grouprecipes.com/57802/lebanese-doughnuts-awwamaat-with-sugar-syrup.html This is my grandmother’s basic recipe and one of my all time favorite ways to eat Chicken. I am not sure what part of Lebanon Lea and Perrin lived in but Worcestershire sauce was her secret ingredient (only discovered a few years ago)to make it taste a little different than the rest of the familiy’s Lemon Chicken ……. ;-)~ Her Garlic sauce is a must do.. She would fix this in the oven in the winter. Just bake chicken in its marinade for about 50 mins at 425 degrees. Baste with Worcestershire Sauce mixed with melted Butter. Hope you enjoy !! http://www.grouprecipes.com/57038/grilled-lebanese-chicken-with-garlic-sauce.html This is a delicious and refreshing salad eaten with pita bread. It makes a great snack or side dish to a middle eastern meal. http://www.grouprecipes.com/57230/salad-shirazi.html This dish is a great way to use up summer Swiss Chard. It can be eaten hot, room temp, or cold... It has an earthy, wheaty, lemony taste that is quite addicting. Serve as a side for grilled meats or as a light lunch. It is also wonderful made with Spinach replacing Swiss Shard. Note** The amount of wheat used is quite personal so start out with less and add until it tastes right to you. Too little wheat is better than too much. http://www.grouprecipes.com/53866/swiss-chard-with-wheat.html This recipe would be considered the "Summer Version" of the traditional Grapeleaves stuffed with lamb and rice. The texture of Chard Leaves is not as leathery as that of Grape Leaves so you will have to take more care in working with these leaves. Somtimes I double up on the leaves to make them more sturdy. This is a filling and healthy vegetarian dish and can be served as a meal, appetizer or snack They are delicious on their own or dipped in yoghurt mixed with mint and lemon. Tabbouleh also makes a great stuffing for blanched Cabbage leaves. http://www.grouprecipes.com/53857/tabbouleh-stuffed-swiss-chard.html For more about Zaatar, see my Zaatar Appetizer post. Zaatar Bread is basic pita bread dough that has been docked so that it doesn’t split into a pocket and topped with Olive Oil and the Middle Eastern Spice mixture Zaatar. It is highly aromatic while baking and a real delight to eat still warm from the oven. We always called this Sumac bread because, more often than not, my grandmother would use ground Sumac instead of or along with Zaatar. My sister is the baker of the family, this is the basic the recipe she uses. I am not much of a baker but I am always right there as the oven door opens just to see if she has her spicing right… ;-)~~ Zaatar bread can be topped with a number of optional ingredients such as chopped fresh Tomato, Roasted Peppers, Parsley, Mint, Crumbled Feta, Chopped Scallions etc. http://www.grouprecipes.com/53391/zaatar-bread.html These lacy omelet cakes are made as a start to a Lebanese Sunday morning breakfast. They are normally served with either a small dollop of Labanee (Yoghurt Cheese Recipe Posted) or a spoon of plain Laban (Yoghurt) on top, Arabic bread spread with Za'atar mixed with Olive Oil and spears of raw Koosa (Zucchini). As a variation Koosa is finely diced and mixed with the egg before cooking. The recipe below makes about 15 small cakes (3 servings) http://www.grouprecipes.com/51099/lacy-omlet-cakes-with-parsley-scallion-and-mint.html This is a very traditional variation to Hummous, that makes it almost a meal in itself. Pine nuts are browned in butter with finely minced Lamb or Beef. The combination is sprinkled over the top of a dish of Hummous in as thick a layer as you care to make. The recipe below makes about 1 ¼ cups. It can easily be doubled or tripled. http://www.grouprecipes.com/51093/topping-for-hummous.html