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Recipes From Cuisine: Lebanese

Lebanese Garlic Paste aka TOUM

Cuisine:

This Lebanese garlic paste is mainly served with grilled chicken but nowadays it’s so popular that it accompanies many other Lebanese dishes. It’s addictively Good! The easiest way to prepare it is to use the hand held blender and its container (see photo). NB: I usually use only extra virgin ...

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Lupin Beans (Turmos)

Recipe Type: Cuisine:

Lupin or lupini beans are legumes eaten as a snack in the Mediterranean and Levantine regions and a treat at Christmas in Italian households. They are also consumed in other parts of the world such as North Africa and South America. Although Lupin beans have good medical advantages (vitamins and ...

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Roasted Lamb Cutlets in Tomato Sauce

Recipe Type: Cuisine:

This a recipe that I found in a quite old cookbook of George Rayess, a famous Lebanese chef and author of THE ART OF LEBANESE COOKING. It was initially written in Arabic then first translated into English in 1966. It’s an elegant dish, easy to cook and delicious.

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Nammoura – Lebanese Semolina cake

Recipe Type: , Cuisine:

Namoura is a Lebanese baked semolina cake, easy to make. There are also other Middle Eastern versions. In Syria, and Palestine it’s known as Hrisseh. In Egypt, it is called Basbousa. The Iranians call it Revani and the Armenians call it shamali. In North Africa it’s called Kalb el Louz. ...

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Meatballs, Rice and Tomato soup – Chorbet Keema

Recipe Type: Cuisine:

This Lebanese soup is made with bite-size lamb or beef meatballs. The meatballs are made out of Kafta which is a mix of minced meat, onions, parsley, and spices. (Kafta recipe is on this website) Once the meatballs are ready, the soup is quite simple to make!

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Eggs & Sumac – Bayd Bi Sumac

Recipe Type: Cuisine:

This Lebanese speciality dish is generally served for breakfast. It’s minty, garlicky and subtly enhanced by the acid taste of sumac! It’s a delight any time of the day. Young and old love it! NB: Sumac is the dried fruit of Rhus Coriaria, a small tree native to Southern Europe ...

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Muhamarra – Roasted Walnuts and Red Peppers Dip and Spread

Recipe Type: , Cuisine: , ,

Muhamarra is a delicious dip made mainly of roasted walnuts, red peppers & breadcrumbs. It originated in Aleppo and is widely used in both Syrian and Lebanese Mezzehs! It’s also a delicious spread and a nice accompaniment to grilled meat dishes! The name means « reddened » in Arabic and it comes ...

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Rose Petals 🥀 Jam

Recipe Type: Cuisine:

For this jam I used the rose petals that you see in the picture. In Lebanon and other parts of the Middle East they use Damask rose, which is dark pink and fragrant. As its name suggests, it was first discovered in Syria. But you can use petals of any ...

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Hummus Musabaha – Warm & Chunky Chickpeas in Tahini Sauce

Recipe Type: , , Cuisine:

The main ingredients of this Lebanese and Levantine dish are the same as the regular smooth hummus but different in : 1) texture: one part of the cooked chickpeas are crushed into chunky pieces and the other part left whole. 2) presentation: the chickpeas are “swimming” (Arabic name of this ...

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Mdardara – Lebanese Rice with Lentils and Caramelised Onions

Recipe Type: , Cuisine:

I have already posted the recipe of Mjadara which ingredients are the same but not the proportions. Mjadara is made mainly with lentils and only a tiny bit of rice to make the dish creamy whereas this recipe, Mdardara, is a pilaf of cooked rice and cooked lentils topped with ...

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