Saff (Tabbouleh Saff)

Saff is a traditional Lebanese salad similar to the Tabbouleh we all know but with more sources of proteins and fibers. Saff is renown in Rashaya region and is prepared during summer and fall when all ingredients are available.

Fresh Saff ready to be served

Total Servings: 8

Preparation time: 30 mns


1 ½ cups of chick-peas soaked in water overnight

1/3 cup of fine Burgol

3 bunches of Parsley

Half bunch of Mint

5 Green onions

3 Tomatoes, medium size

5 Cucumbers, medium size

Olive Oil, Lemon Juice, Lemon Zest, Salt, Black Pepper according to taste

A pinch of Sumac

Carrot, Radish, Cabbage and Garlic are optional ingredients added according to taste

Preparation steps

  1. Finely chop all vegetables
  2. Grind the chickpeas
  3. Add chickpeas and burgul to the chopped vegetables
  4. Mix with all the seasoning ingredients (sumac, olive oil, lemon juice and zest, salt and pepper)
  5. Serve cold as a side salad

Eggs with tomato – Bayd b banadoura

Serve “bayd b banadoura” for breakfast or as a hot appetizer ©Tori Avey

Bayd b banadoura” or eggs with tomato can be served either for breakfast or as a hot mezze (appetizer). It can be found on the menu of certain restaurants serving Lebanese food. According to preference, the eggs can be scrambled and mixed with the tomatoes or just dropped in.

Serving: 5

Caloric content: 115 calories/serving


2 onions, finely chopped

5 ripe tomatoes, peeled and diced

4 eggs

Salt and pepper to taste

1 Tbsp. olive oil

Preparation method:

  1. In a saucepan, fry the chopped onions with the olive oil, until golden
  2. Add the diced and peeled tomatoes and cook for 15 mns
  3. In a bowl, beat the eggs with salt and pepper
  4. Add the beaten mixture to the saucepan
  5. Cover and cook on low fire until the eggs are set
  6. Decorate with parsley leaves and serve hot with Lebanese bread


Muhammara decorated with pomegranate seeds, chopped green onions ans walnut
Muhammara decorated with pomegranate seeds, chopped green onions and walnut

Originally from Aleppo-Syria, muhammara is a red pepper dip, which has invaded the Levant cuisine, including the Lebanese of course, gaining different versions of its recipe and culinary uses. The name “muhammara” means reddened in Arabic, and refers to the red color of this dish obtained from the roasted red pepper. Muhammara is served as an appetizer, dip and spread. It has recently become a main item on the Lebanese restaurants’ menu.

Total Servings: 5 ( 245 calories / serving)


2 red bell peppers, roasted and peeled
1 cup of walnuts, toasted
2/3 cup fresh bread
2 tsp of pomegranate molasses
2 garlic cloves, peeled and coarsely chopped
½ tsp of chili powder
2 tbsp. of lemon juice
1 tsp of paprika
½ tsp of cumin
1 tsp of salt
¼ tsp of pepper
4 tbsp. of olive oil

Preparation steps:

  1. Combine all the ingredients, in a food processor and blend for about 7 mns until a “grainy” paste is obtained.
  2. Serve in a plate, at room temperature or after chilling.
  3. Decorate with halved walnuts and sprinkled with olive oil.

Muhammara decorated with walnuts
Muhammara decorated with walnuts