Recipes from Ingredient: Garlic
Meatballs, Rice and Tomato soup – Chorbet Keema
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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Bulgur, Chickpeas and Spinach Soup
This is a really awesome and healthy soup. It has great ingredients and can be eaten all year round: hot in winter and at room temperature in summer. The bulgur I use is whole wheat and coarse. As for the chickpeas, I use uncooked ones which were soaked beforehand in ...
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Eggs & Sumac – Bayd Bi Sumac
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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Lentils and Sausage Casserole
For this recipe use green or brown lentils and, if possible, SMOKED turkey or pork sausages such as Kielbasas. It’s a wholesome dish, perfect for midweek meals!
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Grilled Courgettes or Zucchini with Gremolata-like sauce
For this recipe, I used white courgettes (see photo) but you can use also the green or the yellow ones. It’s a perfect side dish!
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Muhamarra – Roasted Walnuts and Red Peppers Dip and Spread
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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Batata Chtiha – Algerian Potato in Tomato Sauce
This Algerian potato stew is usually made with a paste of garlic, chili and spices called Dersa. It’s delicious as a vegetarian main or a side dish. NB: I have added some boiled eggs (entirely optional) to make a wholesome dinner dish! The boiled eggs are added at the very ...
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French Flat Green Beans Sautéed with Garlic and Parsley
These French flat greens beans are also known as Romano beans. They are stringless and more flavourful than other varieties. But before sautéing you need to lightly cook them in salty water, according to your taste (crunchy or tender). However, don’t overcook them as they will cook further when they ...
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Hummus Musabaha – Warm & Chunky Chickpeas in Tahini Sauce
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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Broccoli and Blue Cheese Soup
This British soup is creamy, rich, delectable and easy to make. In UK it’s usually made with Stilton, a British creamy blue cheese but if not available you can make it with any other blue cheese! I also tried it with camembert and Brie cheeses and it was as good.
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