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by Tarla Dalal
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Simple and sophisticated are two words that come to mind when one thinks of Lebanese cooking. Lebanon is where Arabian cuisine meets the Mediterranean providing the framework for an exotic cuisine that's loved the world over. This combination comprises of a bed of bean and spinach rice topped with a spicy vegetable curry along with falafel. Serve it with chilled yoghurt spiked with roasted cumin seeds to tone down this fiery sizzler.
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Lebanese Sizzler recipe - How to make Lebanese Sizzler
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SizzlersSizzler PartyBarbequeSizzler tray
Preparation Time:   Cooking Time:   Total Time:   Makes 2 sizzlers.
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For the bean and spinach rice
2 cups steamed rice
2 cloves of garlic (lehsun), grated
1 green chilli, finely chopped
1 cup finely chopped spinach (palak)
1/4 cup rajma (kidney beans), boiled and cooked
1/2 tsp roasted cumin seeds (jeera) powder
1 tbsp oil
salt to taste
For the vegetables in hot sauce
2 cups boiled mixed vegetables
4 large tomatoes, blanched and peeled
2 tsp chilli powder
3 cloves of garlic (lehsun)
1/4 cup finely chopped spring onions
1/2 cup finely chopped spring onion greens
1/2 tsp roasted cumin seeds (jeera) powder
2 tbsp tomato ketchup
1 tbsp oil
salt to taste
For the felafel
1 cup soaked kabuli chana (white chick peas)
1/4 cup chopped coriander (dhania)
1/4 cup chopped parsley
1/2 cup mint leaves (phudina), chopped
1 to 2 green chillies, chopped
2 cloves of garlic (lehsun), chopped
1/2 tsp roasted cumin seeds (jeera) powder
salt to taste
Other ingredients
oil for deep-frying
2 tbsp oil mixed with ½ cup water
Method
For the bean and spinach rice
For the vegetables in hot sauce
For the felafel
How to proceed
RECIPE SOURCE : Sizzlers And Barbeques
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