Stir in olive oil, salt, and 1 1/2 cups white flour to form a stiff dough.
Turn out onto a lightly floured surface and knead for 10 minutes, adding more flour as necessary to keep from sticking. Shape into a ball, place in a large, lightly-sprayed bowl, and turn oiled side up.
Cover with plastic wrap and set aside to rise until doubled in size, about 1 hour.

Preheat grill to medium-hot.
Divide dough into six balls.
On a lightly floured surface, roll balls into 7-inch circles (about 1/4 inch thick.) Gently place breads on grill and cook 2 to 3 minutes on each side, turning occasionally, until well marked and browned.

Makes 6 breads.

1 1/2 c All-purpose flour

1/4 c Cornstarch

1/2 ts Baking powder

2 Eggs

3/4 c Sugar

1 tb Vanilla extract

1 ts Fresh lemon juice

1/8 ts Salt

1/2 c Vanilla chips

Vegetable oil cooking spray Recipe by: Cuisinart 1.
Combine first 3 ingredients in small bowl; reserve.

2.
Place eggs, sugar, vanilla extract, lemon juice, and salt in large

mixing bowl.
Mix at low speed and gradually increase to medium. Mix until thick and smooth, about 3 minutes.
3.
Add dry ingredients to egg mixture in 3 additions, mixing on low speed

for 30 seconds after each addition.
4.
Add chips and continue mixing on low speed until just incorporated,

15-20 seconds.

5.
Preheat oven to 350 degrees F.
Grease baking sheet.
Divide dough in

half ; place each half on baking sheet and shape into 10 x 3-inch rectangle.
(***I was able to get both of mine on the same sheet.
The recipe says to put one on each of two sheets.***) 6. Bake for 12-14 minutes or until toothpick inserted in center comes out

clean.
(Top should not be brown.
Do not overbake or biscotti will be too dry).
Cool on baking sheet 10 minutes.
7.
Cut each rectangle crosswise into 10-12 slices (about 3/4-inch wide).

Place cut side down on baking sheet.
Bake for 11-13 minutes or until crisp.* Remove from baking sheet and cool on wire rack.
*If chips brown too much near the end of the baking period, turn oven off and leave biscotti in oven as it cools for remaining 3-5 minutes, or until crisp.
Note: For best results, store biscotti in an air-tight container.
May also be frozen; defrost before serving. Good news: calories 89; sat.
fat.
1 g; total fat 2 g (18% of calories)
—–

Calories (kcal)
Energy (kj)
Fats
Carbohydrates
Protein

79
331
0 g
4.3 g
0 g

Fiber
Sugars
Cholesterol
Sodium
Alcohol

0 g
0.8 g
0 mg
0 mg
10.5 g

2 c Lentils

3/4 c Uncooked rice

2 md Onions; chopped

1/2 c Olive oil

1 tb Salt

1/4 ts Cumin

1/2 ts Allspice or bhar

Clean and wash the lentils and boil them until tender.
Mash and strain into a separate pot.
Add the rice, salt, and spices, and mix well.
In a pan, saute the chopped onions in oil until golden.
Add them with the frying oil to the lentils and rice.
Bring the mixture to the boil with enough water to cover and simmer over low heat for about 10 minutes, until the rice is cooked, stirring regularly to prevent sticking.
Serve lukewarm or cold with radishes and spring onions or a cabbage salad.
That’s the recipe straight from the book.
I make a couple changes: first of all, I’m a bit liberal with the cumin and allspice - I don’t use measuring spoons, and I’m sure I get more than the 1/4 or 1/2 teaspoon.
Bhar, btw, is described by the book as “a spice blend made of cloves, cinnamon and nutmeg.
It is very similar in flavor to allspice, which may be substituted for it.” I use brown basmati rice, so I have to boil it for more than 10 minutes; this means I have to keep adding water to it so it doesn’t dry out.
I mean to go back to the restaurant I first had this dish at and ask them what spices they use, since theirs is both spicier and darker than mine.
Food For The Vegetarian - Traditional Lebanese Recipes Posted by: bobp@msi.com (Bob Pitha)