BEIRUT STYLE

4-6 PORTIONS

SAUTEED GREEN PEPPER AND TOMATO SAUCE

INGREDIENTS 

• 1 cup (150 g) sliced yellow onions
• 1 cup (237 ml) olive oil
• 5 green peppers, shredded
• 3 tomatoes
• 2 green chilis, finely shredded
• 2 tablespoons tomato paste
• 3-4¼ cups (710-1,000 ml) of water or fish broth

INSTRUCTIONS 

1. Fry the onion in oil until it is soft and translucent.
2. Add the green peppers and stir. You can also use red or yellow peppers.
3. Cut a cross in the tomatoes, scald them for 1 minute, pull away the peel, dice the flesh, and pour it into the vegetable mixture.
4. Add the chili and tomato paste and stir for a few minutes. Then cover with water or fish broth. Simmer until the vegetables are tender.
5. Serve the sauce with grilled fish.

TRIPOLI-STYLE TAHINI SAUCE

INGREDIENTS

• ⅖ cup (95 ml) olive oil
• 2 tablespoons minced garlic
• 1 cup (30 g) chopped fresh coriander
• 1 cup (250 g) tahini
• ⅖ cup (95 ml) lemon juice
• ⅖ cup (95 ml) cold water

INSTRUCTIONS

1. Heat the oil and garlic in a saucepan.
2. Add the chopped coriander when everything is hot.
3. Whisk the tahini with the lemon juice and cold water. You can also use orange juice or fish broth.
4. Pour the mixture into the saucepan. Remove the pan from the heat when the sauce begins to divide itself. Pour it over the fish.
5. You can also pour the sauce over raw fish fillets and bake them in the oven.

CHICKEN AND VEGETABLES WITH COUSCOUS

INGREDIENTS

• 3 tablespoons olive oil
• 1 yellow onion, cut into wedges
• 2 teaspoons grated garlic
• 2 cups (about 270 g) zucchini, cut into cubes or chunks
• 2 cups (about 270 g) eggplant, cut into cubes or chunks
• 1 cup green bell pepper (about 130 g), cut into cubes or chunks
• 2-3 chicken breasts or 1 whole chicken, cut up into pieces
• Salt
• 3 tablespoons tomato paste
• 6⅓ cups (1½ L) beef broth
• About 1 cup (about 200 g) cooked chickpeas
• 2-3 tablespoons cumin
• 5¾ cups (1 kg) couscous
• Water
• 3 tablespoons butter
• Hot sauce, like Tabasco

INSTRUCTIONS

1. Heat two tablespoons of oil in a large pot. First, add the onion, and after a few minutes add the garlic.
2. Add the remaining vegetables a few minutes later. Fry while stirring, until they begin to change color.
3. Cut the chicken into pieces, lightly salt it, and fry in batches until it gets a nice color. Reduce to low heat, cover with a lid, and simmer for 10 minutes. Stir occasionally.
4. Mix the tomato paste in the beef broth and pour into the pan. Add chickpeas and cumin.
5. Simmer on low heat for 30 minutes.
6. Meanwhile, put the couscous in a large heat-resistant bowl. Add a tablespoon of oil and stir. Pour boiling hot water over the couscous until it is covered and a few additional inches. Cover with a lid and set aside.
7. When the couscous has absorbed