Lebanese Cucumber Soup Food

25 AUTHENTIC LEBANESE FOODS

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a Lebanese recipe in 30 minutes or less!

LEBANESE VEGETABLE SOUP

Steps:

• Stock: use a combination of vegetable stock, the chick pea liquid and the artichoke heart brine.
• In a large soup pot, saute the onion in the olive oil for about 5 minutes.
• Stir in the carrots. Cover.
• Stir again after 3 minutes. Add the ground red pepper, coriander, and garlic. Cover and cook for a few more minutes.
• Add the potatoes, salt and 2 cups of the stock.
• Cover the pot and bring the soup to a boil.
• Reduce the heat and simmer until the potatoes are nearly tender. Be careful not to overcook them.
• Gently stir in the tomatoes, artichoke hearts, and the chick peas. Salt to taste.
• Cover and simmer for 3 or 4 minutes, just to heat the tomatoes.
• Add the remaining 2-3 cups of stock or even more if you prefer more broth. Heat gently.
• It is important not to overcook or boil the soup. The potatoes, tomatoes and artichokes should be heated just enough to blend the flavors or they might disintegrate.
• Sprinkle each serving with fresh parsley and garnish with a wedge of fresh lemon.

PICKLED LEBANESE CUCUMBER

Steps:

• Place the water, vinegar, sliced garlic and coriander seeds into a small saucepan and bring to the boil, simmer for 10 minutes and leave to cool.
• Slice the Cucumbers to about 1/3rd inches thick (I used a slicer to make sure they were all the same thickness) place in a plastic bowl and sprinkle the salt in layers over the cucumber.
• cover and leave for at least 4 hours stirring every so often - this dehydrates the slices (and forces the water out of the cucumber)) this is d one so that the vinegar will penetrate easily.
• Rinse the cucumber 3 times, changing the water completely every time. Leave to drain and dry off.
• Pack into sterile glass jars carefully and pour in the liquid, spooning in the garlic and coriander seeds. Seal and leave in a cupboard for one to two weeks. Serve and enjoy.

LEBANESE CUCUMBER SOUP

Steps:

• Finely grate or chop cucumber; do this over a bowl to catch any liquid.
• Finely chop white bulbs of spring onions and about 3 inches of the green stalks.
• Mix all ingredients (incl juice of cucumber), season to taste with salt& pepper.
• Chill in the fridge until cool.
• To serve, ladle into individual dishes and garnish with thin slices of cucumber and sprigs of fresh mint or chopped mint.