Kibbeh Nayeh: Lebanese Raw Meat Dish
Kibbeh Nayeh is a traditional Lebanese dish made from raw minced meat, typically lamb or beef, mixed with bulgur wheat, spices, and herbal ingredients. It is often enjoyed as a centerpiece in festive gatherings and is served with fresh vegetables, pita bread, and drizzled with olive oil. This dish is loved for its rich flavor and unique texture, making it a true delicacy that showcases the essence of Lebanese cuisine.
| Ingredients | Quantity |
|---|---|
| Fresh lamb or beef | 500 grams |
| Fine bulgur wheat | 1 cup |
| Onions (finely chopped) | 1 medium onion |
| Fresh mint leaves | 1/4 cup |
| Fresh parsley (finely chopped) | 1/4 cup |
| Allspice | 1 teaspoon |
| Salt | To taste |
| Black pepper | To taste |
| Extra virgin olive oil | For drizzling |
Cooking Steps:
- Rinse the bulgur wheat under cold water and let it soak in cold water for about 30 minutes, then drain.
- In a large mixing bowl, combine the minced meat, soaked bulgur, finely chopped onions, mint, parsley, allspice, salt, and black pepper.
- Using your hands, mix the ingredients thoroughly until well combined and the mixture is smooth.
- Transfer the mixture to a serving platter, shaping it into a smooth surface (you can also create a well in the center for olive oil).
- Drizzle with extra virgin olive oil and serve with fresh vegetables and pita bread. Enjoy!
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Tabbouleh Salad: A Fresh Herbed Delight
Tabbouleh is a classic Lebanese salad known for its refreshing flavors and vibrant green color. It is primarily made with finely chopped parsley, mint, tomatoes, and bulgur, all dressed in a zesty lemon and olive oil dressing. This herbaceous salad is not only nutritious but also a staple in Lebanese cuisine, often served as an appetizer or side dish at gatherings.
| Ingredients | Quantity |
|---|---|
| Fresh parsley (finely chopped) | 2 cups |
| Fresh mint leaves (finely chopped) | 1/2 cup |
| Tomatoes (finely diced) | 2 medium |
| Fine bulgur wheat | 1/2 cup |
| Green onions (chopped) | 2 stalks |
| Lemon juice | 1/4 cup |
| Extra virgin olive oil | 1/4 cup |
| Salt | To taste |
| Black pepper | To taste |
Cooking Steps:
- Rinse the bulgur wheat under cold water and let it soak for about 15 minutes, then drain and squeeze out excess water.
- In a large mixing bowl, combine the chopped parsley, mint, tomatoes, green onions, soaked bulgur, lemon juice, olive oil, salt, and black pepper.
- Toss the ingredients together until well mixed and the salad is evenly coated.
- Let the salad sit for 30 minutes at room temperature to allow the flavors to meld before serving. Enjoy!
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Fattoush Salad: Vibrant and Crunchy
Fattoush Salad is a delightful Lebanese dish that brings together a medley of fresh vegetables, herbs, and crispy pita bread, all tossed in a zesty sumac dressing. This vibrant salad is not only a feast for the eyes but also a refreshing addition to any holiday table, offering a perfect balance of crunch and flavor.
| Ingredients | Quantity |
|---|---|
| Mixed greens (lettuce, arugula) | 4 cups |
| Cherry tomatoes (halved) | 1 cup |
| Cucumber (diced) | 1 medium |
| Radishes (sliced) | 5-6 |
| Green onions (chopped) | 2 stalks |
| Fresh mint leaves (torn) | 1/2 cup |
| Fresh parsley (chopped) | 1/2 cup |
| Pita bread (toasted and broken into pieces) | 2 pieces |
| Lemon juice | 1/4 cup |
| Extra virgin olive oil | 1/4 cup |
| Ground sumac | 2 tsp |
| Salt | To taste |
| Black pepper | To taste |
Cooking Steps:
- In a large bowl, combine the mixed greens, cherry tomatoes, cucumber, radishes, green onions, mint, and parsley.
- In a separate small bowl, whisk together the lemon juice, olive oil, ground sumac, salt, and black pepper to create the dressing.
- Pour the dressing over the salad and toss gently to combine.
- Add the toasted pita pieces just before serving to maintain their crunch. Enjoy!
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Hummus: Creamy Chickpea Dip
Hummus is a smooth and creamy dip made from blended chickpeas, tahini, olive oil, lemon juice, and garlic, hailing from Levantine cuisine. This versatile dish serves as a delicious appetizer or snack, perfect for holiday gatherings or casual get-togethers, often enjoyed with pita bread, fresh vegetables, or as part of a mezze platter.
| Ingredients | Quantity |
|---|---|
| Canned chickpeas (drained) | 1 can (15 oz) |
| Tahini | 1/4 cup |
| Extra virgin olive oil | 2 tbsp |
| Lemon juice | 2 tbsp |
| Garlic (minced) | 1-2 cloves |
| Ground cumin | 1/2 tsp |
| Salt | To taste |
| Water | 2-4 tbsp (adjust for consistency) |
| Paprika (for garnish) | Optional |
| Fresh parsley (for garnish) | Optional |
Cooking Steps:
- In a food processor, combine the chickpeas, tahini, olive oil, lemon juice, garlic, cumin, and salt.
- Blend until smooth, adding water gradually to achieve your desired consistency.
- Taste and adjust seasoning as needed.
- Transfer to a serving bowl and drizzle with olive oil; sprinkle with paprika and parsley if desired. Serve with pita bread or fresh veggies. Enjoy!
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Baba Ganoush: Smoky Eggplant Spread
Baba Ganoush is a delicious Levantine dip made from roasted eggplant, tahini, olive oil, lemon juice, and garlic. Its smoky flavor and creamy texture make it a perfect appetizer or snack for holiday gatherings, often served with warm pita bread or fresh vegetables.
| Ingredients | Quantity |
|---|---|
| Eggplant | 1 large (about 1 lb) |
| Tahini | 1/4 cup |
| Extra virgin olive oil | 2 tbsp |
| Lemon juice | 2 tbsp |
| Garlic (minced) | 1-2 cloves |
| Ground cumin | 1/2 tsp |
| Salt | To taste |
| Water | 1-2 tbsp (adjust for consistency) |
| Smoked paprika (for garnish) | Optional |
| Fresh parsley (for garnish) | Optional |
Cooking Steps:
- Preheat the oven to 400°F (200°C). Prick the eggplant with a fork and place it on a baking sheet.
- Roast the eggplant for about 30-40 minutes until the skin is charred and the flesh is soft, then let it cool.
- Once cooled, scoop out the flesh of the eggplant and place it in a food processor with tahini, olive oil, lemon juice, garlic, cumin, and salt.
- Blend until smooth, adding water as needed for desired consistency.
- Taste and adjust seasoning if necessary. Transfer to a serving bowl and drizzle with olive oil; sprinkle with smoked paprika and parsley if desired. Serve with pita bread or fresh veggies. Enjoy!
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Stuffed Grape Leaves (Warak Enab)
Stuffed Grape Leaves, also known as Warak Enab, are a beloved Middle Eastern dish that features vine leaves wrapped around a flavorful mixture of rice, herbs, and spices. These bite-sized parcels are typically served as appetizers or side dishes during holiday festivities and are enjoyed for their delightful combination of savory and tangy flavors.
| Ingredients | Quantity |
|---|---|
| Grape leaves (canned or fresh) | 1 jar (about 30 leaves) |
| Short-grain rice | 1 cup |
| Onion (finely chopped) | 1 medium |
| Fresh parsley (chopped) | 1/2 cup |
| Fresh mint (chopped) | 1/4 cup |
| Lemon juice | 1/4 cup |
| Olive oil | 1/4 cup |
| Salt | To taste |
| Black pepper | To taste |
| Allspice or cinnamon | 1/2 tsp |
| Pine nuts (optional) | 1/4 cup |
| Water | 2 cups |
Cooking Steps:
- Rinse the rice under cold water and drain. In a skillet, heat olive oil over medium heat and sauté the chopped onion until soft. Add the rice, stir for a few minutes until slightly translucent.
- Mix in chopped parsley, mint, lemon juice, salt, pepper, allspice, and optional pine nuts. Remove from heat and let the filling cool.
- Carefully open the grape leaves and place them shiny-side down. Place a spoonful of filling on the base of each leaf, fold in the sides, and roll tightly.
- Line the bottom of a pot with leftover grape leaves. Arrange the stuffed grape leaves in the pot, seam-side down, and add water to cover. Drizzle with olive oil and place a plate on top to keep them submerged.
- Cover and simmer for about 40-50 minutes until the rice is cooked. Once done, let them cool slightly, then serve warm or at room temperature. Enjoy!
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Chicken Shawarma: Flavorful Marinated Poultry
Chicken Shawarma is a popular Middle Eastern dish that features marinated and grilled chicken, renowned for its bold flavors and tender texture. Typically served in a wrap or pita with fresh vegetables and sauces, it’s a favorite at holiday gatherings and street food stalls alike. The secret to its delicious taste lies in the aromatic spices used for marination and the unique grilling technique.
| Ingredients | Quantity |
|---|---|
| Chicken thighs (boneless) | 2 lbs |
| Garlic (minced) | 4 cloves |
| Ground cumin | 1 tsp |
| Ground coriander | 1 tsp |
| Ground paprika | 1 tsp |
| Ground turmeric | 1 tsp |
| Ground cinnamon | 1/2 tsp |
| Olive oil | 1/4 cup |
| Lemon juice | 1/4 cup |
| Salt | To taste |
| Black pepper | To taste |
| Pita bread | For serving |
| Fresh vegetables (lettuce, tomato, cucumber) | As desired |
| Tahini or garlic sauce | For drizzling |
Cooking Steps:
- In a bowl, mix together garlic, spices, olive oil, lemon juice, salt, and pepper. Add the chicken thighs and marinate for at least 1 hour, or overnight for best results.
- Preheat the grill or a skillet over medium-high heat. Cook the marinated chicken for about 5-7 minutes on each side until fully cooked and slightly charred.
- Remove from heat and let the chicken rest for a few minutes before slicing into thin strips.
- Serve the sliced chicken in pita bread with fresh vegetables and a drizzle of tahini or garlic sauce. Enjoy your flavorful Chicken Shawarma!
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Kafta Kebabs: Grilled Meat Skewers
Kafta Kebabs are a popular Lebanese dish made from ground meat, typically beef or lamb, mixed with aromatic spices and herbs. These flavorful meat skewers are grilled to perfection, making them a delightful addition to any holiday meal or barbecue. Often served with fresh vegetables, yogurt sauce, or tahini, Kafta Kebabs are not only delicious but also easy to prepare.
| Ingredients | Quantity |
|---|---|
| Ground beef or lamb | 1 lb |
| Onion (finely chopped) | 1 medium |
| Parsley (chopped) | 1/2 cup |
| Ground cumin | 1 tsp |
| Ground coriander | 1 tsp |
| Ground allspice | 1/2 tsp |
| Salt | To taste |
| Black pepper | To taste |
| Olive oil | For grilling |
| Skewers (soaked in water if wooden) | As needed |
Cooking Steps:
- In a bowl, combine the ground meat, chopped onion, parsley, spices, salt, and pepper. Mix well until all ingredients are evenly incorporated.
- Divide the mixture into equal portions and shape them onto the skewers, forming long, flat patties.
- Preheat the grill or a skillet over medium-high heat and brush it with olive oil.
- Grill the kebabs for approximately 4-5 minutes on each side, or until cooked through and slightly charred.
- Serve hot with pita bread, fresh veggies, and your choice of sauce. Enjoy your delicious Kafta Kebabs!
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Mujadara: Lentils and Rice With Caramelized Onions
Mujadara is a traditional Lebanese dish made with lentils, rice, and topped with caramelized onions. This hearty and nutritious meal is not only rich in flavor but also very satisfying, making it a perfect side dish or main course for holiday gatherings. The combination of earthy lentils and fragrant rice, enhanced by the sweet, caramelized onions, creates a comforting dish that brings warmth to any table.
| Ingredients | Quantity |
|---|---|
| Brown or green lentils | 1 cup |
| Basmati or long-grain rice | 1/2 cup |
| Onion (sliced) | 2 large |
| Olive oil | 1/4 cup |
| Ground cumin | 1 tsp |
| Salt | To taste |
| Black pepper | To taste |
| Water | 4 cups |
Cooking Steps:
- Rinse the lentils and soak them for about 30 minutes, then drain.
- In a pot, heat 2 tablespoons of olive oil over medium heat and add the sliced onions. Cook until caramelized, about 15-20 minutes, stirring occasionally.
- Remove half of the caramelized onions and set aside for topping.
- Add the lentils to the pot with remaining onions and water. Bring to a boil, then reduce to a simmer and cook for 10 minutes.
- Stir in the rice, cumin, salt, and pepper, then cover and simmer on low heat for an additional 20-25 minutes, or until rice and lentils are tender.
- Fluff the mujadara with a fork, and serve topped with the reserved caramelized onions. Enjoy your delicious Mujadara!
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Roasted Cauliflower With Tahini Sauce
Roasted Cauliflower with Tahini Sauce is a delightful and flavorful dish that highlights the natural sweetness of cauliflower, perfectly complemented by a rich and creamy tahini sauce. This vibrant vegan side dish is not only simple to prepare, but also a crowd-pleaser, making it an excellent addition to any holiday feast.
| Ingredients | Quantity |
|---|---|
| Cauliflower (cut into florets) | 1 large head |
| Olive oil | 3 tablespoons |
| Salt | To taste |
| Black pepper | To taste |
| Tahini | 1/2 cup |
| Lemon juice | 2 tablespoons |
| Garlic (minced) | 1 clove |
| Water | 3-4 tablespoons (for thinning) |
| Fresh parsley (chopped) | For garnish |
Cooking Steps:
- Preheat your oven to 425°F (220°C).
- In a large bowl, toss the cauliflower florets with olive oil, salt, and black pepper until evenly coated.
- Spread the cauliflower on a baking sheet in a single layer and roast in the oven for 25-30 minutes, or until golden brown and tender, flipping halfway through.
- Meanwhile, in a small bowl, whisk together tahini, lemon juice, minced garlic, and enough water to achieve a smooth, pourable consistency.
- Once the cauliflower is roasted, transfer it to a serving dish and drizzle with tahini sauce. Garnish with chopped parsley and serve warm. Enjoy your Roasted Cauliflower with Tahini Sauce!
Spinach Fatayer: Savory Spinach Pies
Spinach Fatayer are delicious savory pastries filled with a flavorful mixture of spinach, onions, and spices, encased in a flaky dough. These delightful pies are a popular Lebanese snack or appetizer, perfect for holiday gatherings and celebrations. Not only are they packed with nutrients, but they’re also incredibly satisfying and easy to make.
| Ingredients | Quantity |
|---|---|
| Fresh spinach (chopped) | 2 cups |
| Onion (finely chopped) | 1 medium |
| Olive oil | 2 tablespoons |
| Lemon juice | 1 tablespoon |
| Salt | To taste |
| Black pepper | To taste |
| Allspice or cinnamon | 1/2 teaspoon |
| Flour | 2 cups |
| Water | 1/2 cup (approx.) |
| Yeast (active dry) | 1 packet (2 1/4 tsp) |
| Sugar | 1 teaspoon |
| Salt | 1 teaspoon |
| Olive oil (for dough) | 1/4 cup |
Cooking Steps:
- In a skillet, heat olive oil over medium heat and sauté the chopped onion until translucent. Add the spinach, salt, pepper, and allspice/cinnamon, and cook until the spinach is wilted. Remove from heat and add lemon juice.
- In a bowl, mix flour, salt, and sugar. Dissolve yeast in warm water and let it sit for 5 minutes. Combine yeast mixture and olive oil with flour mixture to form a dough. Knead until smooth, then let it rise for 1 hour.
- Preheat the oven to 375°F (190°C). Roll out dough into small circles, place a spoonful of spinach filling in the center, and fold the dough into triangles to seal.
- Arrange fatayer on a baking sheet, and bake for 20-25 minutes or until golden brown. Serve warm and enjoy your Spinach Fatayer!
Lebanese Rice: Fragrant and Spiced
Lebanese Rice, also known as “Ruz bil Shirey,” is a fragrant and spiced rice dish often served as a staple side to numerous Lebanese meals. Its subtle flavors, infused with warm spices like cinnamon, allspice, and often complemented by toasted nuts, make it a delightful accompaniment to various main dishes, particularly meats and stews. This rice dish is easy to prepare and adds a festive touch to any holiday table.
| Ingredients | Quantity |
|---|---|
| Long-grain rice | 2 cups |
| Water | 4 cups |
| Olive oil | 2 tablespoons |
| Onion (finely chopped) | 1 medium |
| Cinnamon | 1 stick |
| Allspice (whole) | 5-6 berries |
| Salt | To taste |
| Black pepper | To taste |
| Pine nuts (or almonds, toasted) | 1/4 cup |
Cooking Steps:
- Rinse the rice under cold water until the water runs clear to remove excess starch and soak for 20-30 minutes.
- In a large pot, heat olive oil over medium heat and sauté the chopped onion until translucent.
- Add the drained rice to the pot, stirring to coat the grains in oil for a couple of minutes.
- Pour in the water, add cinnamon stick, allspice, salt, and pepper, then bring to a boil.
5.Reduce heat to low, cover, and simmer for 15-20 minutes or until the rice is cooked and liquid is absorbed.
6. Remove from heat and let it sit covered for an additional 10 minutes. Fluff the rice with a fork and fold in toasted nuts before serving. Enjoy this fragrant Lebanese rice as a perfect side dish!
Kibbeh Bil Sanieh: Baked Kibbeh Dish
Kibbeh Bil Sanieh is a delicious baked dish popular in Lebanese cuisine, consisting of layers of spiced ground meat (usually lamb or beef) and bulgur wheat. This savory dish is often flavored with onions, spices, and sometimes nuts, making it a festive centerpiece perfect for holiday gatherings. The combination of textures and rich flavors makes Kibbeh Bil Sanieh a beloved comfort food that showcases the essence of Lebanese cooking.
| Ingredients | Quantity |
|---|---|
| Fine bulgur wheat | 2 cups |
| Ground lamb or beef | 1 pound |
| Onion (finely chopped) | 1 large |
| Pine nuts (toasted) | 1/2 cup |
| Olive oil | 1/2 cup |
| Cinnamon | 1 teaspoon |
| Allspice | 1 teaspoon |
| Ground cumin | 1 teaspoon |
| Salt | To taste |
| Black pepper | To taste |
Cooking Steps:
- Preheat the oven to 350°F (175°C).
- Soak the bulgur wheat in water for about 30 minutes, then drain well.
- In a skillet, heat half of the olive oil and sauté the finely chopped onion until soft and translucent.
- In a large mixing bowl, combine the drained bulgur, ground meat, sautéed onions, spices, salt, and pepper. Mix well to form a dough-like consistency.
- In a greased baking dish, spread half of the meat mixture evenly to form the base layer.
- Sprinkle the toasted pine nuts over the meat layer, then cover with the remaining meat mixture, pressing it down firmly.
- Drizzle the top with the remaining olive oil. Score the top layer to create diamond shapes for easier serving.
- Bake for 30-40 minutes or until the top is browned and cooked through. Let cool slightly before slicing and serving. Enjoy this savory Lebanese dish with yogurt or a salad on the side!
Maamoul: Traditional Nut-Filled Pastries
Maamoul are traditional Lebanese pastries that are filled with a variety of nuts or dates, making them a delightful treat often enjoyed during holidays and festive occasions. These delicate cookies come in different shapes and are typically dusted with powdered sugar, offering a gorgeous, sweet contrast to their buttery flavor. Preparing Maamoul is a beautiful way to celebrate Lebanese culinary traditions with family and friends.
| Ingredients | Quantity |
|---|---|
| All-purpose flour | 3 cups |
| Semolina | 1 cup |
| Butter (softened) | 1 cup |
| Sugar | 1/2 cup |
| Yeast | 1 teaspoon |
| Milk (warm) | 1/2 cup |
| Water (warm) | 1/2 cup |
| Salt | 1/4 teaspoon |
| Ground walnuts or pistachios | 1 cup |
| Powdered sugar (for dusting) | As needed |
| Orange blossom water (optional) | 1 tablespoon |
Cooking Steps:
- In a bowl, mix the warm milk, warm water, yeast, and sugar. Let it sit for a few minutes until frothy.
- In a large mixing bowl, combine flour, semolina, and salt. Mix in softened butter until crumbly.
- Gradually add the yeast mixture and knead until a soft dough forms. Cover and let it rest for about 1 hour.
- For the filling, mix ground nuts with a bit of sugar and orange blossom water (if using).
- Preheat the oven to 350°F (175°C). Break off small pieces of dough and flatten them. Add a spoonful of nut filling, then pinch and shape into a ball or form in molds.
- Place on a baking sheet, and bake for 15-20 minutes or until lightly golden.
- Allow the pastries to cool slightly, then dust with powdered sugar before serving. Enjoy the rich flavors of Maamoul as a special treat during your holiday celebration!
Rose Water Panna Cotta: A Sweet Finish
Rose Water Panna Cotta is a delicate and fragrant dessert inspired by Lebanese flavors, perfect for finishing off your holiday meal. This creamy, silky custard is infused with fragrant rose water and topped with a light fruit syrup or chopped pistachios for an elegant touch. It’s not only a treat for the taste buds but also a visual delight that captures the essence of Lebanese culinary artistry.
| Ingredients | Quantity |
|---|---|
| Heavy cream | 2 cups |
| Sugar | 1/3 cup |
| Gelatin | 1 tablespoon |
| Water (for gelatin) | 2 tablespoons |
| Rose water | 2 tablespoons |
| Vanilla extract | 1 teaspoon |
| Pinch of salt | To taste |
| Chopped pistachios (for garnish) | As needed |
Cooking Steps:
- In a small bowl, sprinkle gelatin over water and let it bloom for about 5 minutes.
- In a saucepan, heat cream, sugar, and salt over medium heat until sugar dissolves; do not boil.
- Remove from heat, add bloomed gelatin, rose water, and vanilla extract, stirring well until fully dissolved.
- Pour the mixture into serving glasses and refrigerate for at least 4 hours until set.
- Once set, garnish with chopped pistachios before serving. Enjoy the delightful floral notes of Rose Water Panna Cotta as a refreshing end to your holiday feast!
