Lebanese
Cabbage Rolls
A family signature — lamb and rice rolled in tender cabbage leaves
Ingredients
Stuffing
- 1 lb lamb or beef, coarsely ground
- 2 cups rice
- 1 stick margarine or butter
- 1 tbsp Syrian spice (or allspice)
- 1 tbsp black pepper
- Salt to taste
- ½ cup water, to loosen
Cabbage & Pot
- 1 head of cabbage
- Lamb bones or country-style pork ribs (optional)
- Juice of 2 large lemons
- Dried mint leaves, crushed
- 2 cloves garlic, halved (or garlic powder)
- Salt & pepper to taste
- 2 cups water (plus cabbage liquid)
Family Note: Use lamb or pork (country-style ribs) stock first, then add the liquid from the boiled cabbage and cover to the top of the rolls.
Yield: 1 head of cabbage ≈ 40 rolls.
Original Recipe Card
Directions
- Combine all stuffing ingredients — ground meat, rice, margarine, salt, pepper, and Syrian spice. Add approximately ½ cup of water and mix well until loose and wet. Set aside.
- Carve the core from the bottom of the cabbage. Place whole cabbage in boiling water. Boil a few minutes until outer leaves soften. Use a fork to loosen and remove each leaf as it softens. Stack to cool.
- Cut away the thick center stem from each leaf, slicing down the middle.
- Place about 1 tablespoon of stuffing across the base of each leaf piece. Roll into a firm cigar shape, tucking in the sides.
- Line the bottom of a heavy pot with lamb bones or pork ribs. Arrange rolls in tight rows, alternating direction per layer. Sprinkle each layer with salt, pepper, and crushed dried mint.
- Tuck halved garlic cloves between rolls. Place a heavy plate on top to keep rolls from opening.
- Add 2 cups water or stock — enough to reach the top of the rolls. Bring to a rolling boil, then lower to medium-low. Cover and cook 45 minutes.
- Add juice of two lemons. Bring back to boil, then reduce and cook 15 more minutes.
- Serve warm with pita bread.
Serving tip: Even better the next day. Reheat gently with a splash of water or broth.
Lebanese · Syrian
Hashwa
Spiced ground beef & rice — the heart of Lebanese stuffing
Ingredients
Hashwa
- 1 lb ground beef (round or sirloin)
- 2 cups Uncle Ben's converted long-grain rice
- 1 stick butter
- 1 tsp salt (level)
- 1 tsp Syrian spice (level)
- ¼ cup pine nuts, toasted dry
- 4 cups chicken broth or water + 4 bouillon cubes
Syrian Spice Blend
- 2 oz black pepper (Mezji or McCormick)
- 2 × 4 oz containers allspice
- ⅛ tsp cinnamon
Syrian Spice: Mix all spices, store in a jar in the fridge. The backbone of Farhat family cooking.
Original Recipe Card
Directions
- Brown ground beef in a large pot over medium-high heat, breaking it apart as it cooks.
- Add the butter, salt, and Syrian spice. Stir to combine.
- Add the chicken broth (or water with bouillon). Bring to a full boil.
- Add the rice and stir to blend. Cover the pot.
- Reduce heat to low. Simmer 20 minutes — do not lift the lid.
- Turn off heat. Remove cover, stir to fluff. Replace cover and leave on warm stove 5–10 more minutes.
- Fluff with a fork, fold in toasted pine nuts, and serve.
Versatile: Serve as a side dish, or use as stuffing inside cabbage rolls, grape leaves, or zucchini.
Pine nuts: Toast in a dry skillet over medium heat, stirring constantly, 2–3 minutes until golden. They burn fast.
Lebanese
Lebanese Rice
Buttery rice toasted with golden orzo — simple, perfect, essential
Ingredients
- 2 cups long-grain white rice
- 2 tsp salt
- 3 tbsp butter
- ½ cup orzo or vermicelli, broken into ¼-inch pieces
- 4 cups water
Note: Orzo or vermicelli can be found at Middle Eastern import stores.
Serve with: Pairs beautifully with Yahnee (Lebanese stewed lamb), Cabbage Rolls, or Hashwa.
Original Recipe Card
Directions
- Rinse rice in cold water until the water runs completely clear. Drain well.
- Melt butter in a medium saucepan over medium heat. Add the orzo or broken vermicelli.
- Stir constantly until the pasta turns a deep golden brown — about 3–4 minutes.
- Add the drained rice and stir gently to coat with butter and mix with toasted pasta.
- Add water and salt. Stir once, then bring to a boil over medium-high heat.
- Once boiling, reduce to the lowest heat. Cover tightly and cook until all water is absorbed — 20 to 30 minutes. Do not lift the lid.
- Remove from heat. Rest covered 5 minutes, then fluff with a fork and serve.
The key: Toast the pasta to a rich amber before adding the rice — that browning gives Lebanese rice its distinctive nutty flavor.
Lebanese · Dessert
Batlawa
Ida Rose Farhat's Lebanese baklava — phyllo, walnuts & orange blossom syrup
Ingredients
Batlawa
- 3 lbs butter, rendered
- 2–3 lbs walnuts, ground (not too fine)
- 1½–2 cups granulated sugar
- 2 packages fresh phyllo dough, room temperature
- 1 capful Mazaher (orange blossom water)
Syrup (make first)
- 4 cups granulated sugar
- 1½–1¾ cups water
- 1 tbsp fresh lemon juice
- 1–3 tbsp Mazaher (orange blossom water)
Rendering butter: Melt slowly over low heat. Skim the white foam off the top. Use only the clear golden liquid.
Nut ratio: 2 lbs nuts → 1¼ cups sugar | 3 lbs nuts → 2 cups sugar.
Critical: Syrup must be completely cold before pouring over hot batlawa. Make it first.
Original Recipe Card
Directions
Start with the syrup — it must cool completely before use.
- Combine 4 cups sugar and 1½–1¾ cups water over medium-high heat. Stir until clear and boiling.
- Add 1 tablespoon lemon juice. Simmer on low 10–15 minutes. Remove from heat. Once cooled, stir in Mazaher. Set aside — do not refrigerate.
- Preheat oven to 300°F.
- Pour ½ cup rendered butter into the bottom of a large baking pan. Tilt to coat evenly.
- Layer the first package of phyllo sheet by sheet into the pan, brushing each layer generously with rendered butter. Keep unused sheets covered with a damp towel.
- Mix ground walnuts with sugar and 1 capful of Mazaher. Spread evenly over the phyllo base. Drizzle extra butter over the nut layer.
- Layer the second package of phyllo over the nuts, one sheet at a time, brushing each layer with butter.
- Fold any overhanging edges into the sides of the pan. Pour remaining butter evenly over the top.
- Score into diamond shapes with a sharp knife, cutting all the way through.
- Bake on a lower rack at 300°F for 60–90 minutes until light golden brown.
- Remove from oven, rest 3 minutes on a rack, then pour the cold syrup evenly over the hot batlawa. Let soak fully before serving.
Storing: Keeps at room temperature up to 2 weeks, covered loosely. Do not refrigerate.