SOME RECIPIES
FROM OUR ESTABLISHMENT
Vinaigrette «Aux Lilas »
Ingredients:
- 4 garlic cloves
- 2 table spoons of salt
- 2 cups of olive oil
- 2 cups of lemon juice
Preparation:
Peel and remove the garlic cores .
Put all ingredients in a blender’s 5-cup bowl .
Mix thoroughly for a few minutes till the vinaigrette gets proper thickness .
Tabbouleh
Salad of fresh parsley.
For 2 persons
Ingredients:
- 1 bunch of fresh italian parsley
- 1 large tomato
- 2 scallions
- 2 sprigs of fresh mint
- 1 teaspoon of bulgur (crushed wheat ) no 1
- the juice of 1 lemon
- 4 tablespoons of olive oil
- Salt and pepper
Preparation:
Remove all stems and faded leaves from the parsley . Chop finely the remaining leaves, then wash and wring out.
Wash the tomato, the mint leaves and the scallions using only the green portion of the latters .
Finely dice the tomato and chop the mint leaves , and slice finely the scallions .
Mix all the above well with the bulgur together with the olive oil and the lemon juice .
Season with salt and pepper to taste.
Firreh
Quails with prophet’s tears
For 2 persons
Ingredients:
- 4 fresh quails
- Lemon Vinaigrette *
- Powder of coriandre
- The 7- spices mix
- Lebanese thyme or origano
- Roasted pine nuts (pinon )
* See Vinaigrette Aux Lilas
Preparation:
Starting at the breasts, open up the quails with a well honed knife.
Wash in cold water with a tablespoon of vinegar.
Add up a pinch of the 7-spices mix and two sizable pinches of lebanese thyme or origano to the vinaigrette Aux Lilas and let the quails marinate in it for twelve hours.
Grill.
Lay the quails on a bed of rice sprinkled with roasted pine nuts.
Pour the vinaigrette Aux Lilas on the quails.
Gambari
Grilled shrimps «aux lilas »
Ingredients:
-.Good size shrimps, unshelled/ 5 per person
-.¼ cup of olive oil
-.¼ cup of lemon juice
-.one garlic clove
-.½ coffeespoon of 7- spices lebanese mix
-.¼ coffeespoon of powdered coriander
-.¼ coffeespoon of powdered cumin
-.¼ coffeeespoon of strong paprika
-.slices of lemon
-.1 red pepper and 1 green pepper
-.a few parsley sprigs
-.a few leaves of cos
Preparation of shrimps
Cut the shrimps all along the back in order to remove the black vein. Wash thoroughly under cold water and drain well.
Preparation of the vinaigrette
With an electric blender, mix the lemon juice,the olive oil and the garlic clove till the mixture turns into nice creamy sauce and add salt to taste.
General preparation
Pour half of the vinaigrette in a bowl and add up the lebanese 7-spice mix together with the coriander and the cumin. Mix well and allow the shrimps to marinate for at least two hours.
Put the shrimps on a very hot grill and let them grill for no more than 3 minutes on each side Lay down the shrimps on a bed of cos and decorate with the slices of lemon, the parsley and the thinly sliced peppers.
Pour the remaining vinaigrette over the shrimps and serve them either as such or as an entrée with an accompaniment of rice and vegetables.
