In the Kitchen: Taste of Lebanon

WTNH– Marie Joude and Marlane Atallah from Our Lady Of Lebanon Church talk about their Taste of Lebanon event and show us how to cook Lebanese foods like grape leaves rolled and tabbouleh.

Taste of Lebanon will be held June 6th, 7th, and 8th on church grounds at 8 East Mountain Road in Waterbury.

Tabbouleh.
3/4 cup fine bulgar wheat
3 or 4 bunches flat leaf parsley
1 bunch mint
salt, pepper, allspice (about 1/2 tsp each)
2 bunches scallions
2 large tomatoes
3 lemons squeezed
1/2 to 3/4 cup olive oil

Soak wheat in water for 1/2 hour. Dice all the vegetables very fine. Squeeze water out of wheat by hand. Place in a bowl and add spices and lemon juice to taste. Mix with vegetables and add oil. Mix well and serve cold.

Stuffed grape leaves:
1/4 stick butter or marg.
1 cup rice
1/2 teaspoon alolspice
1 tsp. salt
1 lb. chopped beef
3 tablespoons lemon juice

Stuffing:
Wash rice, melt butter . Mix rice allspice and salt. Add melted butter and stir.  Then add chopped meat and mix well.

Wash grapeleaves and lay flat dull side up. Place small amount of meat mixture near the stem. Curl over the leaf to cover meat.  fold in sides.  and roll the leaf into cigar shape.

On the bottom of pan place unstiffed grape leaves in pan.  place stuffed grape-leaves and add water until grape-leaves are covered.  Add 2 tbsp. of butter or marg.   Cook on high until water boils, lower heat and cook for another hour or until rice is cooked.  Place a dish on top of grape-leaves while cooking to keep the grape-leaves down.  When grape-leaves are cooked add 3 tbsp. lemon juice.

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