There’s little doubt that Lebanese food is one of the most popular of the Middle Eastern cuisines. The country’s location, situated on the eastern coast of the Mediterranean Sea, and unique cultural history has contributed greatly to its food. The most popular dishes reflect a mix of foreign and indigenous influences. It’s a fascinating cuisine that deserves to be explored.
Menu: Grilled Prawns with Sweet and Spicy Glaze; Lamb Crescents (Ground Lamb, Potato and Spices in Flaky Pastry); Cucumber and Chickpea Salad with Pomegranates, Feta and Herbed Dressing; Monkfish Tagine with Caramelized Onions, Tomatoes and Chermoula; Jeweled Rice with Dried Fruits, Almonds and Saffron Broth
Grilled Shrimp with Flatbreads and Sweet Pepper Spread
¼ cup olive oil
2 tablespoons chopped parsley
2 cloves garlic
2 teaspoons hot red pepper flakes
1 teaspoon salt
2 pounds large shrimp
Warm pitas
Sweet Pepper Spread
Sweet Pepper and Walnut Spread with Warm Pitas
1 cup chopped roasted peppers
¾ cup walnut halves, roughly chopped
2/3 cup fine bread crumbs
2 tablespoons pomegranate molasses
½ teaspoon cumin
½ teaspoon paprika
¼ teaspoon cayenne
1 teaspoon Aleppo pepper flakes
2 tablespoon olive oil
Sea salt and cracked pepper
Savory Crescents
2-2/3 all-purpose flour
2 sticks cold butter, diced
1 teaspoon fine sea salt
2 to 3 tablespoons cold water
1 pound ground beef or lamb
1 tablespoon olive oil
1 large onion, minced
2 tablespoons raisins
2 tablespoons pine nuts
1 tablespoon Moroccan spice mix
1 batch pie dough
Egg wash
Sesame seeds
Pomegranate, Cucumber and Chickpea Salad Feta and Dill Vinaigrette
3 tablespoons olive oil
2 tablespoons vinegar
2 tablespoons finely chopped fresh mint
2 tablespoons minced chives
1 English cucumber, halved lengthwise and sliced
1 package cherry tomatoes, halved
1 can chickpeas, rinsed and drained
½ cup crumbled feta
¼ cup sliced almonds
Salt and pepper
Fish Tagine with Onions, Tomatoes and Fresh Herbs
2 tablespoons olive oil
2 large onions, thinly sliced
4 hot red pepper, seeded and sliced
2 cloves garlic, thinly sliced
1 (28-ounce) can petite diced tomatoes
1 tablespoon curry powder
2 cups vegetable stock
1½ pounds firm white fish
¼ cup fresh herbs (parsley, mint, chives, etc.)
Cooked couscous
Salt and pepper
Jeweled Rice with Dried Fruits, Almonds and Saffron Broth
4 cups vegetable stock
1 teaspoon saffron
2 cups basmati rice
Zest of 1 orange
4 tablespoons unsalted butter
¾ cup slivered almonds
½ cup shelled pistachios
1 teaspoon adveh
1 cup golden raisins
1 tablespoon finely chopped mint
3 tablespoons olive oil
Salt and pepper
Adveh
1 tablespoon allspice
1 tablespoon black pepper
1 tablespoon cinnamon
1 tablespoon clove
1 tablespoon nutmeg
1 tablespoon ground fenugreek
1 tablespoon ground dry ginger
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