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Tuesday 23 May 2017
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Category: Recipes

Green beans stew – Loubyeh w rez

Green beans or “loubyeh” are highly consumed in Lebanon and cooked in different recipes either with meat or vegetarian. Spring season...

Jabaliyeh Tomato seasoned with garlic & sumac

In Lebanon, Jabaliyeh Tomatoes, or Heirloom tomatoes, are commonly served in local restaurants as mezze. However, they can also be...

Potato and fennel fritters

This type of omelet with fennel is prepared and served in the beautiful village of Zawtar, Nabatieh (South of Lebanon). The small patties...

Lentil and fennel kebbeh (kebbit aadas b shoumar)

This recipe from the northern village of Endket (Akkar) is a vegetarian type of kebbeh usually prepared during lent season. Lentil and...

Fava Beans and Chard – Foul b Selek

“Foul b Selek” is a Beirut recipe prepared mainly by the end of winter season when swiss-chard is still available and spring...

Mallow leaves with chickpeas – Khebbeyze w hommous

Mallow or malva (khebbeyze) is a wild edible plant known around the Mediterranean for its medicinal and culinary. It grows under a variety...

Sahlab

Sahlab is a popular drink in Lebanon and the countries that were part of the Ottoman empire. It is prepared from the tubers of a rare...

Baked pumpkin kebbeh – Kebbit Lakteen bil Siniyeh

“Kebbit lakteen” is a vegetarian and version of kebbeh. It can be stuffed with seasonal greens along with the basic stuffing...

Cauliflower in Tahini sauce – Arnabit b Thineh

Tahini sauce or sesame paste sauce is at the base of different Lebanese traditional recipes such as “kebbeh arnabieh”, “mansoufi...

Beirut “Assida”

Assida is an Arabic dish popular in several countries like Algeria, Libya, Tunisia, Saudi Arabia, Eritrea, Oman, Sudan and Yemen, with...