Barborana Lebanese Food
WB00827_.GIF (132 bytes) BASICS

Ajeen
 Toum
 Taratour
 Yoghurt
 Cooked Yoghurt

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Tabbouleh
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WB00827_.GIF (132 bytes) STARTERS

Hommos Balil
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WB00827_.GIF (132 bytes) PASTRIES

Rakaek Jibne
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WB00827_.GIF (132 bytes) PICKLES

Mixed Pickles
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Ardichawki
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WB00827_.GIF (132 bytes) CHICKEN DISHES

Djaj Mehshi
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WB00827_.GIF (132 bytes) DISHES MEAT

Kibi Akras
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 Kibi bil Sanieh
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 Kibi Arnabiye
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 Labanomou
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WB00827_.GIF (132 bytes) DISHES FISH

Samke Harra
 Siyadiya
 Samak Mishwi
 Arnabiyet Samak

 

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Laban Omou (Yoghurt with Meat)

 

INGREDIENTS:

1 kg(32 oz) lamb stew meat, cubed
1 kg (32 oz) small onions, peeled
½ cup fried pine nuts
1 tbls salt
½ tspn ground allspice
3 kg (96 oz) cooked yoghurt

  

PREPARATION:

Place meat cubes in a pot.
Add salt, allspice and enough water to cover meat.
Bring to boil over high heat. Remove scum every time it appears. Reduce heat to moderate. Cover pot, and cook for 1 ½ hours.
Add peeled onions.
Continue cooking until meat is tender for about 30 minutes.
Remove meat and mince onions with stock in a food processor. Put minced onions in another pot.
Place cooked yoghurt over medium heat, stir in onion mixture and salt till it boils.
Pour in large bowls and garnish with meat cubes and pine nuts.
Serve hot or cold with cooked rice.