Friar Paul Faroh’s Recipes

WHEAT BREAD

7 cups Gold Medal “Better for Bread” white flour
3 ½  cups whole wheat flour
3 ½ tsp salt
2 tsp dark molasses (or honey)
6 pkgs. Dry yeast dissolved in one cup lukewarm water
3 cups water (85 degrees) slightly cool

Mix flours. Mix salt with molasses & add to flour. Begin to mix then add yeast. Knead until you are tired & all lumps are gone. Cover. When dough doubles, form into greased (or sprayed) loaf pans. Cover, let rise again in pans. Bake at 400 degrees 35-40 minutes, for 2 lb loaves. Cool on rack & brush with melted margarine.

BRAIDED ITALIAN BREAD

10 cups Gold Medal white flour
2/3 cups melted Crisco
4 tsp salt
6 pkgs dry yeast dissolved in 1 cup lukewarm water
3 cups water (85 degrees) slightly cool

Mix water, salt & melted Crisco. Add to flour, when partially mixed add yeast mixture. Knead like mad. Cover, let rise once, punch down. On second rising weigh 2 lb per loaf pan. Divide each into three parts, braid, put in pan, egg wash, sprinkle with sesame seeds & egg wash again. Let rise, bake 375 degrees 35-40 minutes.

You can also form into bread sticks, do the sesame routine, rise & bake at 425 degrees till golden about 12-15 minutes.

PASTA

1 dozen large eggs
3 lb Gold Medal white flour or semolina
2 tsp salt
1 tsp Mazola oil

Knead until smooth. It will be a stiff dough. Cover in plastic 2 hrs. Run through pasta roller machine till desired thinness, then cut & hang on dowels until dry. Store in cool dry place.

LEBANESE HUMOUS DIP

3 small cans chickpeas (garbanzo)
3 cloves garlic smashed
1 tsp salt
½ cup fresh lemon juice
1 cup tahini (ground sesame seed)

Run chickpeas through blender until smooth. Mix with other ingredients. Serve with pocket bread, or crackers.

LEBANESE MEAT PIES (Fa-ta-yah)

Mix 1 lb lean ground beef or lamb with:

1 chopped medium onion
2 T. fresh lemon juice
1 tsp salt
½ tsp pepper
1/3 cup pignolia nuts (option)
1 tsp cinnamon
4 oz sour cream

Make white bread. When it rises once, roll out thinner than pie crust (you may need to let it rest covered on and off until it is thin enough.) Cut in 4 inch rounds, place 3 T meat mixture in center. Bring dough up & pinch to form a triangle. Bake on sprayed trays at 425 degrees until golden. You may need to use a broiler to brown tops. Brush with melted margarine & cool on rack.

For cowards: You can flatten out pop-out biscuits, instead of using homemade bread dough. Not bad if eaten out of oven.

LEBANESE SPINACH PIES

1 lb frozen chopped spinach
¼ cup fresh lemon juice
¼ cup olive oil, or corn oil
1 tsp salt
½ tsp pepper
1/3 cup pignolia nuts (optional)

Squeeze out as much water as possible from the defrosted spinach, then add other ingredients. Use same process as for meat pies.

FOOD FOR A SHIEK (Stuffed eggplant boats)

2 medium sized eggplants
½ lb lean ground beef or lamb
1 chopped medium onion
½ tsp salt
¼ tsp pepper
1 small can tomato sauce
¼ tsp cinnamon
2 T pignolia nuts

Peel eggplant. Cut lengthwise in half. Cut each half lengthwise into three wedges. Slit top of each wedge, but not all the way through, to form a pocket. Sprinkle with salt, let drain for two hours. Wipe dry and fry in hot oil until lightly brown. On the side brown meat with onion, salt, pepper, cinnamon, and nuts. Place eggplant boats in tray, gently open pocket and stuff with meat mixture. Spoon 1 T of tomato sauce on top of each. Bake 325 degrees for 30 minutes and serve next to rice.

LEBANESE RICE AND NOODLES (Ruz-e-scherria)

½ cup of rosa marina noodles or broken extra fine noodles
1 cup Uncle Ben Rice
1 tsp salt
¼ lb margarine or butter
2 ¼ cups water

Brown noodles in margarine, add rice, salt and water. Bring to boil, then simmer, covered about 20 minutes until done.