Lebanese Baked Lamb And Potatoes Recipes

LEBANESE CHICKEN AND POTATOES

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Place chicken and potatoes in a large baking dish. Season generously with salt and white pepper.
• In a bowl, stir together garlic, olive oil, and lemon juice. Pour over chicken and potatoes. Cover dish with foil.
• Bake in preheated oven for 30 minutes. Remove foil, increase heat to 475 degrees F (245 degrees C), and cook until chicken and potatoes are golden, about 30 minutes.

LEBANESE LAMB KEFTA (LAMB KABOBS)

Steps:

• Combine onion, bread crumbs, garlic, parsley, mint, salt, 7 spice blend and egg in a bowl. Add lamb and mix well.
• Divide the mixture into 8 portions. Shape each portion around a skewer, forming a log that is about 2 inched wide and 6 inches long. Slightly flatten it so that the center will cook well.
• Heat a grill pan over medium heat. Spray with nonstick cooking spray and grill skewers for 5-6 minutes on each side, or until cooked to desired doneness. Serve immediately with pita bread, hummus and tabuleh.
• *For the Lebanese 7 spice blend: mix equal parts of allspice, black pepper, cinnamon, cloves, nutmeg, fenugreek and ground dry ginger. Mix well and store in an air tight container.

BAKED POTATOES WITH LEBANESE-STYLE BEEF FILLING

Steps:

• Prick the potatoes a few times with a fork and bake them on a rack in the middle of a preheated 450°F. oven for 1 1/2 hours.
• While the potatoes are baking, in a small bowl dissolve the cornstarch in 2 tablespoons of the yogurt and in a saucepan simmer the cornstarch mixture and the remaining yogurt, whisking, for 5 minutes. Stir in the garlic paste, simmer the sauce, whisking, for 2 minutes, and keep it warm, covered. In a skillet cook the walnuts in the oil over moderate heat, stirring, for 1 to 2 minutes, or until they are golden, and transfer them with a slotted spoon to a large bowl. In the oil remaining in the skillet cook the onion, stirring occasionally, until it is golden, add the chuck, and brown the meat, breaking up the lumps.
• While the baked potatoes are still warm, halve them lengthwise, scoop out the flesh, leaving crisp shells, and chop coarse the flesh. In the large bowl combine well the walnuts, the chuck mixture, the chopped potato, the cinnamon, the parsley, and salt and pepper to taste, divide the mixture among the potato shells, and top it with some of the sauce. Bake the potatoes on a baking sheet in the 450°F. oven for 10 to 15 minutes, or until the filling is hot, and serve them with the remaining sauce.

LEBANESE LAMB AND RICE

Steps:

• Brown lamb in a bit of butter and set aside.
• Saute' onion in rest of butter, until tender.
• Add the rice, then saute' until rice is barely golden brown.
• Add the water, pinenuts, cinnamon, allspice, cooked lamb and salt.
• Bring to boil, cover and reduce heat to low, cook 30 minutes or until rice is done.
• NOTE: This can be used with lamb that is cut up in bite size pieces also.
• If there is a bone in the lamb, you can add more flavor to the dish by browning the bone and letting it cook with the rice, then remove the bone when serving the dish (but of course you know that).