Lebanon Recipes Only

 

Lebanon: Breaking Bread and Barriers

Chicken Shawarma: Spinning Resistance

Yields: 4–5 servings

Prep Time: 40 minutes (plus 2+ hours marinating)

Cook Time: 1 hour

Total Time: 3 hours 40 minutes (including marinating)

Ingredients

For the Chicken:

• 2 lbs boneless, skinless chicken thighs (preferred) or 4 chicken breasts

• 1 large red onion (for tower base)

• 3 tablespoons Greek yogurt

• 1 tablespoon fresh lemon juice

• 3 cloves garlic, finely grated

• 2 teaspoons paprika

• ½ teaspoon ground cumin

• ½ teaspoon turmeric

• ¼ teaspoon ground cinnamon

• ½ teaspoon oregano

• ½ teaspoon red pepper flakes (optional, for heat)

• 2 teaspoons salt

• 2–3 tablespoons olive oil

For Serving (Optional):

• Pita bread or markouk bread

• 1 red onion, thinly sliced

• 1 tablespoon lemon juice

• 1 tablespoon ground sumac

• Fresh tomatoes, sliced

• Cucumber, sliced

• Shredded lettuce

• Toum, hummus, or tzatziki

• Pickles

Instructions

1. Marinate Chicken: Slice chicken into thin strips. In a large bowl, combine chicken with Greek yogurt, lemon juice, grated garlic, paprika, cumin, turmeric, cinnamon, oregano, red pepper flakes, salt, and olive oil. Mix well, cover, and refrigerate for at least 2 hours, preferably overnight.

2. Preheat Oven: Preheat oven to 400°F (200°C).

3. Assemble Tower: Place a paper towel holder or skewers in a roasting pan. Halve the onion, place cut-side down as a base, and thread marinated chicken tightly onto the holder or skewers, forming a tower. Top with a tomato half if using a paper towel holder.

4. Bake: For paper towel holder, cover loosely with foil and bake for 45 minutes. For skewers, place in oven without foil. After 45 minutes, remove foil (if used) and bake for 30 more minutes until chicken is browned, slightly charred, and reaches 165°F (74°C) internally.

5. Prepare Pickled Onions (Optional): Mix sliced red onion with lemon juice, sumac, and a pinch of salt. Let marinate for 10 minutes, stirring occasionally.

6. Slice and Serve: Let tower rest for a few minutes. Slice chicken thinly with a sharp knife. Serve in warm pita with pickled onions, tomatoes, cucumbers, lettuce, toum, or tzatziki.

Mezze: Shared Plates, Shared Struggle

Lebanese Mezze Spread

Description: A vibrant collection of Lebanese dips, salads, and drinks, perfect for a communal dining experience. Serve with warm pita for dipping and scooping.

Yields: 6–8 servings (across all dishes)

Prep Time: Varies by dish

Cook Time: Varies by dish

Total Time: Varies by dish

Ingredients

For Serving:

• Warm pita bread, cut into wedges

Lebanese Tabbouleh

Yields: 6 servings

Prep Time: 20 minutes

Cook Time: None

Total Time: 1 hour 50 minutes (including soaking and chilling)

Ingredients:

• ¼ cup fine bulgur wheat

• ½ cup boiling water

• 5 ripe tomatoes, finely diced

• 1 small onion, finely diced (or 4 scallions, finely chopped)

• 1 cup freshly chopped curly parsley (about 2 bunches), stems removed

• ¼ cup freshly chopped mint leaves

• 2–3 tablespoons fresh lemon juice

• 2 tablespoons extra virgin olive oil

• Salt to taste

Equipment: Small mixing bowl, clean kitchen towel, large mixing bowl

Instructions:

1. Soak Bulgur: Place bulgur in a small bowl, pour boiling water over it, mix lightly, and cover with a kitchen towel. Let sit for 1 hour until tender. Drain excess water and squeeze dry with a towel if needed.

2. Chop Ingredients: Finely dice tomatoes and onion. Finely chop parsley and mint.

3. Combine: In a large bowl, mix tomatoes, onion (or scallions), parsley, mint, and soaked bulgur.

4. Dress: Add lemon juice, olive oil, and salt. Mix well.

5. Chill (Optional): Refrigerate for 30 minutes to meld flavors.

6. Serve: Serve chilled or at room temperature with warm pita.

Notes:

• Ensure parsley dominates for authentic texture (3:1 herb-to-bulgur ratio).

• Store in an airtight container in the fridge for up to 2 days.

Simple Hummus

Yields: 1.5–2 cups

Prep Time: 10 minutes

Cook Time: None

Total Time: 40 minutes (including chilling)

Ingredients:

• 1 (15-ounce) can chickpeas, drained (reserve ¼ cup aquafaba)

• ¼ cup tahini, stirred well

• 2–3 tablespoons fresh lemon juice

• 1 small clove garlic, minced (or ½ teaspoon garlic powder)

• 2 tablespoons olive oil

• ½ teaspoon ground cumin (optional)

• ¼ teaspoon salt, or to taste

• 2–4 tablespoons reserved aquafaba or cold water

• Garnish (optional): paprika, chopped parsley, olive oil drizzle

Equipment: Food processor, spatula, serving bowl

Instructions:

1. Combine Ingredients: In a food processor, add chickpeas, tahini, lemon juice, garlic, olive oil, cumin (if using), and salt.

2. Blend: Process for 3–5 minutes, scraping sides as needed, until smooth.

3. Adjust Consistency: Add aquafaba or water 1 tablespoon at a time while processing until creamy.

4. Taste: Adjust salt or lemon juice as needed.

5. Chill: Refrigerate for 30 minutes for best flavor.

6. Serve: Transfer to a bowl, drizzle with olive oil, garnish with paprika or parsley, and serve with warm pita.

Notes:

• Peel chickpeas for ultra-smooth texture.

Toum (Lebanese Garlic Sauce)

Yields: 1 cup

Prep Time: 15 minutes

Cook Time: None

Total Time: 15 minutes

Ingredients:

• 1 cup peeled garlic cloves (about 2–3 heads)

• 1 teaspoon kosher salt

• ¼ cup fresh lemon juice (about 1–2 lemons)

• 2 cups neutral oil (e.g., canola, grapeseed, or vegetable oil)

• Ice water, as needed (1–2 tablespoons)

Equipment: Food processor or blender, small bowl, measuring cups and spoons

Instructions:

1. Prepare Garlic: Peel garlic cloves and remove any green sprouts to reduce bitterness.

2. Blend Garlic and Salt: In a food processor or blender, combine garlic and salt. Process until finely minced, scraping down sides as needed.

3. Add Lemon Juice: With the processor running, slowly add lemon juice  in a thin stream until fully incorporated.

4. Emulsify with Oil: With the processor running, very slowly drizzle in the oil in a thin, steady stream (this can take 5–7 minutes). The mixture should thicken and become creamy, resembling mayonnaise.

5. Adjust Consistency: If the toum is too thick, add ice water 1 teaspoon at a time while processing until smooth and fluffy.

6. Taste and Adjust: Taste and adjust salt or lemon juice if needed.

7. Serve: Transfer to a bowl and serve with shawarma or store in an airtight container.

Notes:

• Use fresh, firm garlic for the best flavor.

• Add oil slowly to ensure proper emulsification; rushing can cause the sauce to break.

• Store in an airtight container in the fridge for up to 1 month. Stir before using.

Simple Baba Ghanoush

Yields: 1.5–2 cups

Prep Time: 15 minutes

Cook Time: 30–45 minutes

Total Time: 1 hour 30 minutes (including chilling)

Ingredients:

• 1 large (1.5 lbs) globe eggplant

• ¼ cup tahini, stirred well

• 2–3 tablespoons fresh lemon juice

• 1–2 cloves garlic, minced (or ½–1 teaspoon garlic powder)

• 2 tablespoons olive oil

• ½ teaspoon salt, or to taste

• Garnish (optional): chopped parsley, pomegranate seeds, olive oil drizzle

Equipment: Baking sheet, foil, colander or fine-mesh sieve, medium bowl or food processor

Instructions:

1. Preheat Oven: Preheat oven to 400°F (200°C). Line a baking sheet with foil.

2. Roast Eggplant: Pierce eggplant with a fork. Roast for 30–45 minutes, turning occasionally, until soft and collapsed. Optionally, char over a gas flame for extra smokiness.

3. Cool and Drain: Cool eggplant for 10–15 minutes. Scoop flesh into a colander and drain for 10–15 minutes.

4. Combine: Transfer eggplant to a bowl or food processor. Add tahini, lemon juice, garlic, olive oil, and salt.

5. Blend/Mash: Mash with a fork for chunkier texture or pulse in a food processor for smoothness.

6. Taste: Adjust seasoning as needed.

7. Chill: Refrigerate for 30 minutes.

8. Serve: Transfer to a bowl, drizzle with olive oil, garnish with parsley or pomegranate seeds, and serve with warm pita.

Notes:

• Add a drop of liquid smoke for extra smokiness if no gas stove is available.

• Store in an airtight container in the fridge for 4–5 days.

Laban bi Khyar (Cucumber Yogurt Sauce)

Yields: 1.5 cups

Prep Time: 15 minutes

Cook Time: None

Total Time: 45 minutes (including chilling)

Ingredients:

• 1 cup plain Greek yogurt (full-fat)

• ½ English cucumber (or 1 small regular cucumber), peeled and grated

• 1–2 cloves garlic, finely minced or grated

• 1 tablespoon fresh lemon juice (or white wine vinegar)

• 1 tablespoon extra virgin olive oil

• 1 tablespoon finely chopped fresh dill

• 1 tablespoon finely chopped fresh mint (optional)

• ¼ teaspoon salt, or to taste

• Pinch of black pepper

Equipment: Box grater, clean kitchen towel or paper towels, medium bowl

Instructions:

1. Prepare Cucumber: Grate cucumber, place in a towel, and squeeze out excess liquid.

2. Combine: In a medium bowl, mix yogurt, cucumber, garlic, lemon juice, olive oil, dill, mint (if using), salt, and pepper.

3. Chill: Refrigerate for 30 minutes to meld flavors.

4. Serve: Drizzle with olive oil if desired and serve with warm pita.

Notes:

• Salt cucumber and let sit for 10 minutes before squeezing for better water removal.

• Store in an airtight container in the fridge for 4–5 days.

Lebanese Olive Salad (Zaytoun Salad)

Yields: 2–3 cups

Prep Time: 15 minutes

Cook Time: None

Total Time: 30 minutes (including resting)

Ingredients:

• 1.5–2 cups mixed olives, pitted and halved or chopped

• ½ cup ripe tomatoes, finely diced (or 1 cup cherry tomatoes, halved)

• ¼ cup finely diced red onion (or 2–3 scallions, thinly sliced)

• ¼ cup finely chopped fresh parsley

• ¼ cup finely chopped fresh mint

• ¼ cup finely diced green bell pepper (optional)

• 1–2 tablespoons fresh lemon juice

• 2–3 tablespoons extra virgin olive oil

• ½–1 teaspoon sumac

• Pinch of red pepper flakes (optional)

• Salt and black pepper to taste

Equipment: Medium bowl, small bowl for dressing

Instructions:

1. Prepare Olives: Pit and chop olives. Rinse lightly if very salty, then drain.

2. Combine Vegetables: In a medium bowl, mix olives, tomatoes, red onion (or scallions), parsley, mint, and bell pepper (if using).

3. Make Dressing: In a small bowl, whisk lemon juice, olive oil, sumac, and red pepper flakes.

4. Dress Salad: Pour dressing over salad and toss gently.

5. Taste: Adjust seasoning with lemon juice, sumac, salt, or pepper.

6. Rest: Let sit for 15–30 minutes for flavors to meld.

7. Serve: Serve fresh with warm pita.

Notes:

• Use a mix of green and black olives for variety.

• Store in an airtight container in the fridge for 3–4 days.

Warak Enab (Vegetarian Stuffed Grape Leaves)

Yields: 30–40 pieces

Prep Time: 45 minutes

Cook Time: 1 hour–1 hour 15 minutes

Total Time: 2 hours

Ingredients:

For the Filling:

• 1 cup short-grain rice (Egyptian or Calrose), rinsed

• 1 large tomato, finely diced

• 1 medium onion, finely diced

• ½ cup finely chopped fresh parsley

• ¼ cup finely chopped fresh mint

• ¼ cup fresh lemon juice

• ¼ cup extra virgin olive oil

• 1 teaspoon salt

• ½ teaspoon allspice

• ¼ teaspoon black pepper

• 1 tablespoon pomegranate molasses (optional)

For the Rolls:

• 1 (16-ounce) jar preserved grape leaves, rinsed

For the Cooking Liquid:

• 4–5 cups hot water

• ¼ cup fresh lemon juice

• ¼ cup extra virgin olive oil

• 1 teaspoon salt

Equipment: Large wide pot (e.g., Dutch oven), heat-proof plate or small lid, large bowl

Instructions:

1. Prepare Grape Leaves: Rinse grape leaves under cold water to remove salt. Trim tough stems. Set aside torn leaves for lining.

2. Make Filling: In a large bowl, mix rice, tomato, onion, parsley, mint, lemon juice, olive oil, salt, allspice, black pepper, and pomegranate molasses (if using).

3. Stuff Leaves: Lay a grape leaf shiny-side down. Place 1–2 teaspoons filling near the base. Fold bottom over filling, fold in sides, and roll tightly upward. Repeat.

4. Layer in Pot: Line pot with torn grape leaves or sliced potatoes/tomatoes. Arrange rolls seam-side down in tight layers.

5. Add Liquid: Whisk hot water, lemon juice, olive oil, and salt. Pour over rolls until just covered. Place a heat-proof plate on top.

6. Cook: Bring to a boil, then simmer on low, covered, for 1 hour–1 hour 15 minutes until rice is tender. Add more water if needed.

7. Cool: Let cool in liquid. Remove plate and drain excess liquid.

8. Serve: Arrange on a platter with warm pita. Drizzle with reserved cooking liquid if desired.

Notes:

• Practice rolling for tight, uniform rolls.

• Store in an airtight container in the fridge for 5–7 days or freeze for up to 3 months.

Mint Lemonade (Limonana)

Yields: 4 servings

Prep Time: 10 minutes

Cook Time: None

Total Time: 40 minutes (including optional chilling)

Ingredients:

• 1 cup fresh lemon juice (4–6 lemons)

• ½ cup fresh mint leaves, packed

• ½ cup sugar

• 3 cups cold water

• 1–2 cups ice (plus more for serving)

• Lemon slices and mint sprigs for garnish (optional)

Equipment: Blender, glasses

Instructions:

1. Blend Base: In a blender, combine lemon juice, mint, sugar, and 1 cup water. Blend for 30 seconds until mint is finely chopped and sugar dissolves.

2. Add Ice and Water: Add remaining 2 cups water and 1–2 cups ice. Blend until slushy.

3. Taste: Adjust sugar or lemon juice as needed.

4. Chill (Optional): Refrigerate for 30 minutes for better flavor.

5. Serve: Pour over ice in glasses with warm pita on the side. Garnish with lemon slices and mint sprigs.

Notes:

• Use honey or agave for a healthier sweetener.

• Freeze lemonade in ice cube trays to prevent dilution.

• Store in the fridge for up to 2 days.

Manakeesh: Flatbread, Full Hearts

Yields: 4 flatbreads

Prep Time: 20 minutes (plus 1 hour rising)

Cook Time: 8–10 minutes

Total Time: 1 hour 30 minutes

Ingredients:

For the Dough:

• 1 teaspoon active dry yeast

• 150 ml warm water

• 250 g all-purpose flour

• 1 teaspoon salt

• 1 teaspoon sugar

• 2 tablespoons olive oil (plus more for greasing)

For the Topping:

• 3 tablespoons za'atar spice blend

• 150 g halloumi cheese, grated

• 4 tablespoons olive oil

• Extra olive oil for drizzling (optional)

• Lemon wedges, for serving

Za'atar Blend (Yields ~½ cup):

• 4 tablespoons dried thyme (or mix of thyme, oregano, marjoram)

• 2 tablespoons sumac

• ¼ cup toasted sesame seeds

• ½–1 teaspoon kosher salt

• 1 teaspoon ground cumin (optional)

• ¼ teaspoon Aleppo chili flakes (optional)

Equipment: Large mixing bowl, plastic wrap, baking sheet, parchment paper, box grater

Instructions:

1. Activate Yeast: Dissolve yeast in warm water and let sit for 5–10 minutes until foamy.

2. Make Dough: In a large bowl, combine flour, salt, and sugar. Add yeast mixture and olive oil. Knead for 5 minutes until elastic. Form into a ball, oil lightly, cover with plastic wrap, and let rise in a warm place for 1 hour until doubled.

3. Prepare Topping: Mix za'atar with 4 tablespoons olive oil. Grate halloumi and stir into za'atar mixture.

4. Form Flatbreads: Punch down dough and divide into 4 equal pieces. Roll each into a 7–8 inch circle on a floured surface or parchment-lined baking sheet. Dimple surfaces with fingertips.

5. Top and Bake: Preheat oven to 400°F (200°C). Spread za'atar-halloumi mixture over flatbreads, leaving a small border. Drizzle with olive oil if desired. Bake for 8–10 minutes until edges are golden and cheese is bubbly.

6. Serve: Serve immediately with lemon wedges.

Mujadara – Lentils and Garbage

Description: A comforting dish of lentils and rice topped with crispy caramelized onions.

Yields: 6–8 servings

Prep Time: 20 minutes

Cook Time: 1 hour–1 hour 10 minutes

Total Time: 1 hour 30 minutes

Ingredients:

• 1 cup small brown or green lentils (Pardina or Le Puy)

• 1 cup long-grain white rice, rinsed and soaked for 10–15 minutes

• 3 large yellow onions, divided (2 diced, 1 sliced for garnish)

• ¼ cup neutral oil (canola or safflower)

• 3 ½ cups water, divided

• 1 teaspoon kosher salt, divided

• ½ teaspoon ground cumin (optional)

• Black pepper to taste

• Extra virgin olive oil for drizzling

• Optional: plain yogurt or cucumber-tomato salad for serving

Equipment: Fine-mesh strainer, small saucepan, large heavy-bottomed pot or Dutch oven with lid, large frying pan, paper towel-lined plate

Instructions:

1. Cook Lentils: Rinse lentils. In a saucepan, combine with 2 cups water and a pinch of salt. Boil, then simmer covered for 7–10 minutes until par-cooked. Set aside with liquid.

2. Caramelize Onions: In a large pot, heat neutral oil over medium-high. Add diced onions and ½ teaspoon salt. Cook for 20–30 minutes, stirring, until deep golden brown.

3. Cook Mujadara: Add 1 ½ cups water to onions, boil, and simmer for 3 minutes. Add drained rice, lentils with liquid, ½ teaspoon salt, cumin, and pepper. Boil, then simmer covered on low for 20–25 minutes until liquid is absorbed.

4. Make Crispy Onions: In a frying pan, heat olive oil over medium-high. Fry sliced onions in batches until crispy and golden. Drain on paper towels.

5. Rest: Let mujadara rest covered for 5–10 minutes. Fluff with a fork.

6. Serve: Top with crispy onions and a drizzle of olive oil. Serve with yogurt or salad.

Fattoush: Revolutionary Salad

Yields: 6 servings

Prep Time: 20 minutes

Cook Time: 5–7 minutes (for pita)

Total Time: 30 minutes

Ingredients:

For the Salad:

• 1 large head romaine lettuce, chopped

• 1 large vine-ripe tomato, diced

• 2–3 Persian cucumbers, quartered or diced

• ½ large green pepper, chopped (optional)

• 5 radishes, thinly sliced

• 2 green onions, sliced

• ¼ cup chopped fresh flat-leaf parsley

• ¼ cup chopped fresh mint leaves

For the Pita:

• 2 double-ply pita breads, cut into shapes

• 3 tablespoons olive oil

• Salt and pepper to taste

For the Dressing:

• 3 tablespoons extra virgin olive oil

• 2 tablespoons fresh lemon juice

• 2 small garlic cloves, pressed or grated

• 1 teaspoon ground sumac

• 1 teaspoon pomegranate molasses (optional)

• ½ teaspoon dried mint (optional)

• ½ teaspoon salt

• Black pepper to taste

Equipment: Large serving bowl, small bowl for dressing, large skillet or baking sheet

Instructions:

1. Prepare Pita: For frying, heat olive oil in a skillet over medium. Fry pita pieces with salt and pepper for 5–7 minutes until crispy. For baking, preheat oven to 350°F (175°C), toss pita with oil, salt, and pepper, and bake for 10–15 minutes.

2. Prepare Vegetables: In a large bowl, combine lettuce, tomato, cucumbers, green pepper (if using), radishes, green onions, parsley, and mint.

3. Make Dressing: In a small bowl, whisk olive oil, lemon juice, garlic, sumac, pomegranate molasses, dried mint, salt, and pepper.

4. Assemble: Pour dressing over salad and toss. Add crispy pita just before serving.

5. Serve: Serve immediately.