By Monique Bassila Zaarour
WINNER connoisseur international COOKBOOK AWARD 2007
This functional and complete cookbook opens up an international of pleasant dishes and gives a number of, inspiring rules for fit consuming. Monique Bassila Zaarour brings 3 nice presents to her Lebanese Kitchen: from her Lebanese history, an intimate wisdom of 1 of the world's nice cuisines; from her education as a nutritionist, clinical realizing of the overall healthiness merits of nutrition; and from her lifestyles as a operating mom, eminently functional assistance. she is going to whip your cabinets into form, along with her recommendation approximately plastic baggage and increase guidance and her arsenal of how you can protect your kitchen from fast-food culture.
She organizes; she conjures up. With packets of minced lamb and grilled pine-nuts available on your freezer, you too to could make fit, scrumptious foodstuff comparable to fortifying eggplant lamb stew, lentil soup, falafel sandwiches, filled zucchini, rice pilaf--in only a part hour. And for individuals with specific healthiness issues similar to diabetes or center disorder, every one recipe has accomplished dietary information.
* attractive images and layout * distinct, easy-to-follow recipes * complete dietary info * valuable guidance and adaptations
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Additional info for The Lebanese Kitchen: Quick and Healthy Recipes
Cover with water, and cook over high heaL Bring to a bod Lower heat and cook for 30 more minutes. 1 tablespoon vegetable oil Cook fava beans separa t ely using the same 2 medium onions, finely chopped method, drain and add to the other beans (do 1/ 4 cup coarse bulgur not add cooking liquid). 1/4 cup short-grain rice 1/2 teaspoon cumin In a large stockpot, heat oil, add onions and 1 teaspoon salt stir-fry until browned Add to beans wi t h bulgur, rice, and seasonings. 4 tablespoons lemon juice Cook over low heat, stirring occasionaJJy for 30 minutes or until nce is tender.
1 tablespoon vegetable oil Cook fava beans separa t ely using the same 2 medium onions, finely chopped method, drain and add to the other beans (do 1/ 4 cup coarse bulgur not add cooking liquid). 1/4 cup short-grain rice 1/2 teaspoon cumin In a large stockpot, heat oil, add onions and 1 teaspoon salt stir-fry until browned Add to beans wi t h bulgur, rice, and seasonings. 4 tablespoons lemon juice Cook over low heat, stirring occasionaJJy for 30 minutes or until nce is tender. Add lemon JUice; cook over tow heat for 5 more minutes.
2) Add chickpeas; cook over low heat until tender. 11 ) , tea spoon salt Drain and set aside cooking liquid Mash chickpeas using a food processor, adding cooking liquid if necessary. 3 tablespoons tahini 2 tablespoons fat -free pla in yogurt In a separate bowl, mix garlic, salt, tahinl, 1/2 c up lemon juice yogurt and lemon JUICe. 1 pinch cum in Add to mashed chickpeas. Mix well to obtain 4 tablespoons ol ive oil a soft, creamy consistency. 1 /4 bunch parsley leaves, finely chopped Put in a serving diSh, and garnish with cumin, olive oil and chopped parsley.