"Recipes from the Chef's Kitchen"

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Lebanese Taverna Market

5900 Washington Blvd.
Arlington, Va.

 Chef Abdoul-Razzaq Hashoush with Lindsey Gustin

Vine Leaves with Meat
(Serves 6)

1)   3/4 lb. Lamb - lean and ground
2)   3/4 lb. Beef - lean and ground
3)   4 Garlic Cloves - minced
4)   1/2 chopped Tomato
5)   3/4 cup Short-Grain Rice - soaked
6)   1 tsp. Salt to taste
7)   1/4 tsp. Black Pepper
8)   1/2 tsp. ground Cumin
9)   1/4 tsp. ground Allspice
10) 1/4 tsp. ground Cinnamon
11) 1/2 tsp. dry Mint
12) 1 tbs. Vegetable Ghee
13) 4 tbs. fresh squeezed Lemon Juice
14) 1 lb. Grape Leaves - Orlando Jar
15) 3 cups Water - salted and spice
16) 6 each Lamb Chops - 1" thick

1)   Mix all ingredients (except the water, grape leaves and lemon juice) in a
       large bowl with your hands.
2)   Rinse the leaves in cold water.  Put any broken ones aside to use when
       lining the pot.
3)   Line the bottom of the pot with potato slices, tomato ends and lamb chops.
       Cover with a layer of broken grape leaves.
4)   Place a leaf vein side up with the stem toward you.  Put a tablespoon of
       filling on the leaf near the stem.
5)   Fold the stem ends in over the filling, then roll from the stem end to the tip,
       folding the sides in as you go.  Don't roll too tight, but not too loose
6)   Place the rolled leaf with the tip down, arranged nicely in the pot in rows,
       closely together so they hold each other in place.
7)   Cover the final layer with more broken leaves.  Place two small plates,
       overlapped, to hold down the rolls.
8)   Add water to cover the plates.  Bring to a quick boil, then simmer on low
       for 1 hour, until leaves are tender.  Replenish with hot water as needed to
       keep the grape leaves covered.
9)   Add the lemon juice.  Take off the heat and remove the vine leaves from
       the pot carefully and arrange on a nice plate.  Decorate with lemon slices
       and chopped parsley.

Yogurt and Cucumber Salad
(Serves 4)

1)   2 cups Yogurt
2)   1 tbs. dried Mint Flakes - finely crushed
3)   1/2 tsp. Salt
4)   1 cup Cucumber - diced 1/4 inch
5)   1 clove Garlic - crushed with Salt

1)   Crush the garlic with the salt in a mortar and pestle.
2)   Add the dry mint to the garlic mixture.
3)   Peel and dice the cucumber.
4)   Combine the garlic mixture and cucumber and toss.
5)   Last add the yogurt and mix.  But do not over-mix, which can water
       down the yogurt.

Balooza with Apricot
(Serves 15)

The Ashta
1)   2 qts. Whole Milk
2)   1 cup Cornstarch
3)   1 cup Sugar
4)   1 tsp. Rose Water
5)   1 tsp. Orange Blossom Water

1)   Mix the cornstarch in double the volumn of cold milk.
2)   Add to the rest of the milk and the Rosewater and Orange
       Blossom Water.
3)   Stir constantly over medium heat with a flat spatula (to keep
       bottom of pot from burning) until it thickens to smooth pudding
       like consistancy.  Usually this will be the case right after the first
       bubbles appear.  Add milk carefully to adjust consistency, if

The Amaradeen
1)   1/3 cup Orange Juice
2)   1/3 cup Corn Starch
3)   3 cups Water
4)   1/3 cup Sugar
5)   1 lb. dried Apricot Sheet - torn in small pieces

1)   Heat 1/2 of the water.  Then tear up the dried apricot sheet and stir
       while cooking to dissolve.
2)   Strain to get out stubborn lumps.
3)   Add the orange juice and sugar.
4)   Dissolve the corn starch in the rest of the water and add to pot, stirring
       constantly until thick.
5)   Set aside to celophane cover to keep warm and liquid.

The Final Preparation
1)   Fill a wine glass 2/3 with warm Ashta.  Cool in the refrigerator until set.
2)   Add 1/3 layer of Amaradeen.
3)   Put in a refrigerator until cool and set.
4)   Garnish with some whipped cream and fresh fruit or dried apricot, if

1)  Left...Pastries at the Lebanese Taverna
2)  Right....Decor at the Lebanese Taverna (a Backgammon game)

Good Eating