MALOOFS COOKBOOK page 1...
Maloofs International, INC.
For many years, we talked about publishing a family cookbook. The problem is that it made us all so hungry, we stopped to eat and
nothing ever got done! However, we all agreed that a book of our collective family recipes would be a wonderful addition to the organization.
Beginning with this page, are some of the family recipes we all grew up with. We are not quite sure at this time, what form and outline our "virtual" cookbook will take, but we do know the words will smell delicious. Our goal and ambition is to not limit ourselves with just traditional Lebanese food, but to expand into the varieties of dishes that Lebanese cuisine has become an intregal part of. For example: if you've never spread hummus on a flour tortilla and added fajita beef or chicken meat, then you're missing a taste delight. Or opening a Greek giro sandwich and sprinkling tabuli on it, rolling it up, and chowing down. Or perhaps, warming last night's gibbi and Monday night's butter mash potatoes and black eyed peas for lunch. Get the picture?
Please submit your favorite one or two recipes or dishes to: MaloofsIntl@gmail.com
MALOOFS INTERNATIONAL COOKBOOK Fuel For Generations"
- 1-2 lbs. beef, cubed
- 1 cup Uncle Ben's Converted Rice (1 cup makes 2
cups of cooked rice, judge accordingly)
- 2 cups water (to 1 cup rice)
- Salt to taste
- Pepper to taste
- Cinnamon (takes a LOT of cinnamon, judge your
taste, try 1-2 tsp. at first)
Brown beef with 1 stick of butter.
Add water and rice.
Cook on low to medium heat until the rice is done, about 20 minutes.
(Louise, Catherine & Julie Malouff
San Antonio, TX)
Mamoul--Date or Walnut Cookies
Dough: 3 cups semolina
1 lb softened butter
1 Tbsp. ground mahleb
1/2 cup flour
2 cups confectioners sugar
Mix semolina and butter well and let set overnight. Add mahleb, egg and flour.
Blend well and work until it is very soft.
Walnut Fillings: 3 cups walnuts
2 Tbsp. sugar
1 Tbsp. rose water
1 Tbsp. orange water
Grind walnuts coarsely and mix with other ingredients.
Date Fillings: 1 lb. pitted baking dates
4 Tbsp. butter
Grind dates and mix with butter, kneading the mixture until it is very creamy.
To form cookies: Make a 2 inch round ball from the dough and push your thumb in, to make a well. Put a teaspoon of either filling mixture into the well and close the opening.
You can shape cookies either round or oval. Place cookies on an ungreased cookie sheet and bake at 350 degrees for 15-20 minutes until light brown. Sprinkle with confectioners sugar, if desired.
(Marilyn and Linda Maloof
Meatballs: 2 pounds ground beef
1/4 teaspoon chili powder
1/2 teaspoon salt
1/4 teaspoon ground pepper
2 cloves garlic
1/2 teaspoon garlic salt
1 teaspoon curry powder
1 teaspoon ground cumin
2 tablespoons tomato sauce
Sauce: 16 ounces or more tomato sauce
1 teaspoon water
1/2 teaspoon curry powder
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon ground pepper
1/2 teaspoon garlic powder
Combine meatballs-ingredients in large bowl. Form into (approx.) 24 football (American football) shaped meatballs. Place on cookie sheet and bake for 10
minutes at approximately 325 degrees until brown. Drain on paper towels. To prepare sauce, combine all ingredients and simmer 15 minutes. Add
meatballs to prepared sauce.
Serve over steamed white rice. Can use crockpot to simmer sauce and keep meatballs hot.
La Puente, CA)