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Wednesday 18 October 2017
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Category: Recipes

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...

Molasses cake – Sfouf b debs

Molasses cake or sfouf b debs is an egg-less Lebanese cake made with local carob molasses instead of sugar. Carob molasses (debs el...

Red lentil soup – Shorbit adas

Lentils in general are a great source of protein. They are rich in fibers and micro-nutrients and low in calories. Red lentils are hulled...

Hawthorn “zaarour” liqueur

During our long hikes in the mountain overlooking the Qaraoun Lake towards the end of summer, we used to be thrilled when passing across a...