Lebanese Chicken (5) Collection
lebanese chicken (frarej) 
lebanese chicken marinade 
shish taouk - lebanese chicken skewers 
lebanese chicken 
lebanese chicken 
 
 
 
 
  missing from ingredients list was;
1   scant tsp. baking soda
 
granny's sausage cake 
 
1 lb.  pork sausage
1 box  brown sugar
1   scant tsp. baking soda
1 cup  lukewarm coffee
1 tsp  cinnamon
1/2 tsp  cloves
1 cup  black walnuts
1/2 tsp  nutmeg
1/2 tsp  mace
1/2 tsp  allspice
1 tsp  salt
1   heaping tsp. baking powder
2-1/2 cup  flour
1 cup  seeded raisins
 
do not use electric mixer. we didn't have one- you don't need one! mix 
sausage and sugar with large spoon or by hand. dissolve soda in lukewarm 
coffee and add to sausage and sugar mixture. sift together the flour with 
salt, spices and baking powder and add. add nuts and raisins which have 
been brought to a boil in a small amount of water. bake at 350 degrees 
for 
45 to 50 minutes. wrap in a cloth after sprinkling with cooking sherry. 
ice with caramel icing, placing english walnut halves on top. this takes 
the place of fruit cake and keeps well. may be prepared several days 
ahead. 
 
--lebanese chicken (frarej) 
 
4   each chicken breasts, with skin and ribs
2 tsp  salt
3/4 cup  olive oil
3   each lemons, juiced
2 large  potatoes
2   each garlic cloves
1   each white onion, minced
4   each roma tomatoes
1   pita bread
 
preheat the oven to 500 degrees f. rinse in cold water 4 chicken 
breasts, with skins and ribs. rub each with 1/2 tsp salt. mix juice of 
3 large lemons, 3/4 cup olive oil. place into a 9x13 baking dish 2 
large potatoes, skinned, cut into 1/2 cubes, 2 garlic cloves, minced, 1 
large white onion, sliced into half-circles the lemon/olive oil 
mixture. stir the ingredients to coat the potatoes. bake in the oven 
for 10 minutes. 
 
add the chicken breasts and 4 roma tomatoes (or as many as desired) to 
the backing dish. generously spoon the hot lemon/oil/garlic mixture 
over the chicken. 
 
put the dish back into the oven and cook uncovered for another 20 
minutes, or until the skins on the chicken turn a very dark brown and 
the chicken is firm and does not ooze when poked with a fork. baste the 
chicken breasts two or three times in the lemon/oil mixture during 
cooking. 
 
serve with pita bread. serve each breast with a helping of potatoes, 
some onions, and a tomato. 
 
note: skinless breasts dry out too quickly. remove the skins after the 
chicken is done. 
 
source: http://www.recipeland.com/recipe/13367/ 
 
 
 
 
lebanese chicken marinade 
 
this marinade is enough for 5 chicken breasts (halves) or 10 
drumsticks/thighs. marinate the chicken for 3 hours or overnight then 
broil or bbq apprx cooking time 25 minutes - depends on the cut of 
chicken and the size 
 
4 clove  garlic, minced
1/2 tsp  salt
1/2 cup  fresh lemon juice
2 Tbsp  olive oil
2 tsp  cinnamon
1 tsp  hungarian hot paprika
1/2 tsp  black pepper
1/8 tsp  cayenne
 
2/3 cup  of marinade change size or us/metric
  change to: cup of marinade us metric
5   minutes 5 mins prep
  whip all the ingredients together with a whisk or better yet a food
  processorblender
 
source: http://www.recipezaar.com/71615 
 
 
 
 
shish taouk - lebanese chicken skewers 
 
6   boneless chicken breasts
3 clove  garlic, crushed
1/4 cup  olive oil
1   lemon, squeezed
1 Tbsp  paprika
1   6 ounces) can tomato paste
1 cup  yogurt
2 Tbsp  sumac
1 tsp  salt
2 tsp  black pepper
 
6   boneless chicken breasts
3 clove  garlic, crushed
1/4 cup  olive oil
1   lemon, squeezed
1 Tbsp  paprika
1   6 ounces) can tomato paste
1 cup  yogurt
2 Tbsp  sumac
1 tsp  salt
2 tsp  black pepper
 
cut chicken breasts into pieces for skewers. 
mix remaining ingredients together to make a marinade. 
add chicken to marinade, mix well and refrigerate in a non-reactive 
container from 2-8 hours. 
thread chicken on skewers and grill or cook under a broiler. 
 
source: http://www.recipezaar.com/66035 
 
 
 
 
title: lebanese chicken 
categories: poultry, lebanese 
yield: 4 servings 
 
3/4 cup  lemon juice
8 large  garlic clove(s), minced
2 Tbsp  thyme, minced or
2 tsp  dried thyme
1 Tbsp  paprika
1-1/2 tsp  ground cumin
3/4 tsp  cayenne pepper
  chickens (3 lb ea) split lengthwise, backbones removed and discarded
  lemon wedges to garnish
 
whisk lemon juice, minced garlic, thyme, paprika, cumin, and cayenne 
pepper in small bowl. place chicken in 13x9x2-inch glass baking dish. pour 
marinade over; turn chicken to coat. cover and refrigerate at least 6 
hours or overnight, turning occasionally. preheat oven to 425 f. transfer 
chicken and marinade to large roasting pan. season chicken with salt and 
pepper. bake until chicken is golden brown and cooked through, basting 
occasionally with pan juices, about 50 min. transfer chicken to plates. 
garnish with lemon wedges. pass pan juices separately. 
 
bon appetit best of the year 
 
source: 
http://www.recipesource.com/ethnic/africa/middle-east/lebanese/00/rec0028.html 
 
 
 
 
lebanese chicken 
 
3/4 cup  lemon juice
8 clove  garlic, minced
2 Tbsp  thyme, minced or
2 tsp  dried thyme
1 Tbsp  paprika
1-1/2 tsp  ground cumin
3/4 tsp  cayenne pepper
2   chickens (3 lb ea) split lengthwise, backbones removed and discarded
  lemon wedges to garnish
 
whisk lemon juice, minced garlic, thyme, paprika, cumin, and cayenne 
pepper in small bowl. place chicken in 13x9x2-inch glass baking dish. 
pour marinade over; turn chicken to coat. cover and refrigerate at 
least 6 hours or overnight, turning occasionally. 
preheat oven to 425 f. transfer chicken and marinade to large roasting 
pan. season chicken with salt and pepper. bake until chicken is golden 
brown and cooked through, basting occasionally with pan juices, about 
50 min. transfer chicken to plates. garnish with lemon wedges. pass pan 
juices separately. 
 
  source http://www.cdkitchen.com/recipes/recs/282/lebanese_chicken36
  889shtml
 
 
-- 
 
(ID: 3086) Mirror: rec.food.recipes: Fri, Mar 25, 2005


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