Bulgur and Freekeh Pilaf
INGREDIENTS ¼ cup olive oil ½ red onion, chopped 1 cup bulgur, coarse, rinsed in cold water and drained 1 cup freekeh, rinsed in cold water and drained 3 cups chicken stock 1 tsp allspice Salt and pepper Zest of 1 orange ½ cup dried pomegranate seeds (or dried cranberries), soaked in juice of 1 […]
Barbecued Cornish Hens
My daughter Mimi loves this Cornish game hen recipe but only when I make toum alongside it. I’ve included the recipe for this highly addictive garlic dip. She scoops the dip and places the smallest sliver of chicken before she takes a bite. I think she likes the chicken too! Here I serve this with […]
KAFTAH WITH PINE NUTS
BEEF PATTIES WITH PINE NUTS This is one of my favorite dishes from the region of Aley, probably because I used to spend my summers there as a child. It spend my summers there as a child. It contains a lot of pine nuts, but also mountain tomatoes, which are very common in this region. […]
FREEKEH WITH CHICKEN
ROASTED GREEN WHEAT WITH CHICKEN Freekeh is roasted green wheat that looks sort of like green rice. You can replace it with bulgur, brown rice, or wheat berries. SERVES 4 INGREDIENTS 1 whole chicken 4¼ cups (1 L) chicken stock 2 bay leaves 2 pieces of mastic (resin, can be omitted) 2 tablespoons butter […]
LEBANESE RAVIOLI WITH CORIANDER AND YOGURT SAUCE
Shish Barak is Lebanon’s answer to ravioli. It is often served with yogurt and plenty of coriander. 6 SERVINGS INGREDIENTS 2 cups (473 ml) flour 2/5 cup (95 ml) water 6 tablespoons vegetable oil 5.3 ounces (150 g) finely ground lamb Salt 3 tablespoons sliced onion 2 tablespoons minced garlic About 1 cup (200 […]
VEGETARIAN KIBBEH WITH ONION AND PINE NUTS FILLING
Pine nuts often appear in Lebanese cuisine. Here they end up in a vegetarian version of kibbeh. SERVES 4 INGREDIENTS 3 cups (420 g) fine bulgur 2½ cups (540 g) olive oil 1½ cups (153 g) graham flour Salt and pepper 6½ tablespoons dried mint 1½ cups (225 g) grated yellow onion 2 cups […]
RICE BALLS WITH GROUND MEAT FILLING
Stuffed rice balls come in many different variations. You can also boil potatoes or lentils with rice or mix the egg directly into the rice. ABOUT 20 PIECES INGREDIENTS 2 cups (380 g) round-grain rice About 4 cups (1 liter) water 1 tablespoon turmeric 18 ounces (500 g) ground lamb A total of ⅖ […]
Arugula and Thyme Salad
INGREDIENTS 1 handful fresh wild thyme (or fresh oregano), washed and drained 2 cups arugula leaves ½ red onion, sliced thin 2 green onions, chopped 20 cherry tomatoes, sliced in half 1 clove garlic, mashed juice of 2 lemons extra virgin olive oil 1 Tbsp sumac salt and pepper INSTRUCTIONS Place the fresh thyme […]
Caramelized Onion Tart with Sumac Roast Chicken
This tart is my version of mou’sakhan, a traditional Palestinian dish. The onions have to be cooked slowly in the best oil to caramelize. I like to serve my tart with a fresh thyme and arugula salad, and yogurt on the side. Lunch couldn’t be better. 6 Servings INGREDIENTS FOR PASTRY: 2½ cups flour […]
Lemony Lentil Soup with Swiss Chard
This is one of my favorite soups. It’s hearty and full of healthy ingredients. I’ve used du Puy lentils because they keep their shape but you can use any brown lentil. When red Swiss chard is available I like to use it since it adds a vibrant color to the soup. Swiss chard is lemony […]