Homestyle Lebanese cooking - Sassool Virtual Cooking Class 1/27

Learn about the essence of home cooking in Lebanon from Simone and her special guest, Mounir Saleh (her father). While preparing the following menu, they talk life in Lebanon, food culture and give tips on how to make simple and fresh flavors shine. Menu: Weeknight Chicken Shawarma Homemade Farmers Cheese Garlic Green Beans Tuna Salad Ingredients: Weeknight Chicken Shawarma • 2 lbs Organic Chicken Breast • 1 Tb Vegetable oil • ¼ cup Garlic Whip • 2 tsp Sea Salt • 1 tsp Black pepper • 1 tsp Turmeric • ½ tsp Cumin • 1 tsp Mixed Spice • ½ tsp Cinnamon • 2 tsp Paprika • Pita bread (optional) Garlic Greens Beans • 4 lbs Green Beans, frozen or fresh • 9 Garlic Cloves • 3 tsp Sea Salt • ¼ cup Olive oil + ½ cup olive oil • 1 lemon (or ½ cup lemon juice) Homemade Cheese (Farmer’s Cheese) To enjoy at the same time as the other recipes, prepare this recipe a day ahead of time. • 1 gallon organic whole milk • 4 Tb Sea Salt • ½ cup White vinegar • 1 Cheese cloth Tuna Salad This is a large size batch (yields 20 servings). You can divide the recipe to suit your family size. Or you can prepare the large batch and enjoy over several days. • 5 cans albacore tuna (5 oz each) • 4 garlic cloves • 1 tsp sea salt • ¼ cup olive oil + ¾ cup olive oil • 1 red bell pepper, diced • 1 green bell pepper, diced • 4 celery stalks, diced • 2 jalapenos, deseeded and diced • 1 bunch parsley • 1 bunch cilantro • 10 mint leaves • 1 tomato • 2 fresh lemons (or ¾ cup lemon juice) • ¼ cup red wine vinegar • 1 tsp black pepper • ½ tsp cayenne pepper/ground hot red pepper (optional)

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