Recipes: Lebanese

To make Tabouleh, which is a  tasty salad having it's origins in Lebanon, you will need the following and remember the extra virgin olive oil is what brings out the richness of this salad, so go for the best.

125g bulgur wheat
225g fresh flat-leaf parsley, finely chopped
75g fresh mint, finely chopped
2/3 spring onions
1 small red onion, finely chopped
2 large tomatoes
2 lemons, juice of
75ml extra virgin olive oil
 
1.Put the bulgar wheat in a bowl and cover with water. Leave for 15 minutes to allow the bulgar wheat to absorb the water.
2.Add the parsley and mint.
3.Finely chop the spring onion and red onion and add to the Tabouleh.
4.Deseed and chop the tomatoes and add to the Tabouleh.
5.Add the lemon juice and extra virgin olive oil and stir to combine all the ingredients
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Awamat is a Lebanese Christian sweet dish and they make it for special  religious days and festivals.  You will need:
8 cups pastry flour
1 qt. laban (Yoghurt)
1/2 tsp. soda
1 1/2 cups olive oil
Sugar Syrup   (some people use honey with a bit of water)
 
Sift  the flour and mix with it with the yoghurt and soda. Knead well together. Heat olive oil until almost smoking. Drop dough by the teaspoonful into hot oil. Fry only a few at a time. They quickly rise to the surface, brown, and are ready to be skimmed out of the fat. Drain on absorbent paper. When all the dough drops are fried, dip a few at a time in thin  sugar syrup or honey water.  These can be served either hot or cold.