Ethnic: Lebanese by Recipe Cottage

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	Lebanese

		CURRIED PASTRY 1 1/4 cups sifted flour 1 tsp salt 1/3 pound butter 3 Tbsp ice water 3/4 cup milk, scalded 1 Tbsp curry powder 1 1/2 cups chopped cooked chicken, beef, or veal Sift the four (reserving 1 Tbsp) and 1/2 tsp salt. Cut in half the butter. Add ice water gradually, tossing lightly until a ball of dough forms. Knead until smooth. Chill for 15 minutes. Roll out on a lightly floured surface. Flatten all but 1 Tbsp of the remaining butter and place it on the center of the dough. Fold dough in half, then in quarters. Wrap in wax paper and chill for 1 hour. Melt remaining butter; add reserved flour and mix to smooth paste. Gradually add milk, stirring until boiling. Add curry and raining salt; cook over low heat for 5 minutes, stirring occasionally. Add chopped meat; mix lightly. Preheat oven to 375. Roll out dough to 1/8 inch thick. Cut into circles with cookie cutter. Place a Tbsp of meat mixture in the center; fold over dough, sealing edges well. Place on baking sheet; bake for 15 minutes or until brown. Makes an excellent appetizer. TABOOLI (SALAD) 1/2 pound bourghol (cracked wheat) 4 tomatoes, cubed 8 scallions (green onions), slices 6 sprigs parsley, chopped 3 Tbsp olive oil 1/4 cup lemon juice 1/2 tsp salt Lettuce leaves Soak cracked wheat in hot water to cover for 2 hours. Drain thoroughly. Combine the tomatoes, scallions, parsley, olive oil, lemon juice, and salt in a bowl. Toss together lightly. Add the cracked wheat and again toss lightly. Arrange beds of lettuce leaves on individual plates. Sprinkle a few drops of olive oil on each portion. Divide the mixture into even portions. Serve cold. Note: In Lebanon a little minced garlic is added to the above ingredients. The vegetables are chopped very finely on a chopping board, combined with the other ingredients, then chilled. The salad is served in a large bowl surrounded by individual scoops of crisp romaine lettuce leaves, and everyone helps him/herself. Served in this fashion, it makes a good cocktail accompaniment. BAMIYEH (OKRA STEW) 1/4 pound butter 2 3-pound chickens, disjointed 2 cloves garlic, minced 1/2 tsp coriander 2 pounds okra, stems removed 2 cups tomato juice 2 cups water 1 tsp salt 1/2 tsp pepper Melt butter in saucepan, reserving 2 Tbsp. Add chicken pieces and brown well on all sides. Add garlic and coriander and mix well. Cover and cook over low heat for 30 minutes. In a separate saucepan, melt the remaining butter, add okra and fry for 5 minutes. Add to chicken along with tomato juice, water, salt and pepper and stir. Cover and simmer over low heat for 45 minutes. Stir carefully so as not to break the okra. Correct seasoning. Serve hot, being careful to lift the okra out of the saucepan gently. RIZ MAFALFEL (ARABIC RICE) 2 cups rice 5 cups boiling water 2 tsp salt 1/4 pound butter 1/4 cup pine nuts Wash rice in several changes of water. Place in bowl and add half of the boiling water. Soak for 2 hours. Rinse with cold water. Drain well. Bring remaining water to an active boil. Add rice, salt, and all but 2 Tbsp of butter. Cover and cook until water is absorbed. Melt remaining butter in a skillet. Add the nuts. Saute until lightly browned and sprinkle over the rice. HREEST AL LOWZ (FARINA DESSERT) 1 cup sugar 1/2 cup water 1/4 cup butter 3 cups cooked farina or ream of wheat 1/2 cup honey 1/2 cup chopped walnuts Boil the sugar and water in a saucepan until thick and syrupy, about 15 minutes. Add the butter and farina and stir well until completely blended. The mixture should be quite thick. Pour into individual serving dishes. Sprinkle the honey and walnuts on top. Serve hot.