These hearty Middle Eastern stuffed eggplants are delicious served with flatbread and a side of pickles.
This cinnamon-scented recipe is Yotam Ottolenghi and Rami Tamimi’s take on a dish made by Elran Shrefler at Azura Restaurant.
Here is a wonderful variation on shish kebab, which you can also prepare with drumsticks or chicken wings.
Get the Recipe: Shish Taouk / Chicken Kebabs
Sayadiyeh / Lebanese Fish “Risotto”
You can turn this plain sayadiyeh into a “Sayadiyeh Royale” by adding 60g pine nuts – saute the nuts in a little butter until golden brown and stir into the rice just before serving.
Get the Recipe: Sayadiyeh / Lebanese Fish “Risotto”
Samkeh Harrah / Spicy Baked Fish
Samkeh Harrah is specialty of Tripoli, a coastal city north of Beirut and Lebanon’s second largest city. The fish is served at room temperature, making it an ideal dish to include in a cold buffet or summer meal. Any of the following fish are suitable for use here: Sea Bass, Sea Bream, Grey Mullet, Cod, Grouper, John Dory, and even Pike, which, although a fresh water fish, has a delicate, firm white flesh that works very well with the stuffing.
Get the Recipe: Samkeh Harrah / Spicy Baked Fish
Moughrabiyeh / Spiced Lebanese Couscous with Chicken, Lamb and Baby Onions
Lebanese couscous is quite different from the North African couscous. The grains are bigger, more like small beads, and you can buy them fresh, as with fresh pasta. However only the dried variety is available outside Lebanon. It is just as good as the fresh moughrabiyeh that is available in Lebanon.
Lebanese Grilled Chicken Recipe – Djej Mishwe
Lebanese grilled chicken is a garlicky gourmet dish that tends to be our “Sunday special” at home. The recipe is quite easy to make and the secret is in the marinade, and is rather simple.
Lebanese Grilled Chicken Recipe With Garlic – Djej Miswe is a Traditional Lebanese Cuisine Dish That is Delicious and Rich in Garlic Flavor.
Get the Recipe: Lebanese Grilled Chicken Recipe – Djej Mishwe
Mujadara, Lebanese lentils with caramelized onions
This earthy Lebanese dish has a rock-star following, and with good reason. The healthy quotient is as high as it could be, rivaled only by mujadara’s super-delicious flavors. Cracked wheat can be used in place of the rice, and happens to be my favorite way to eat mujadara. There is some question as to how far the onions should be taken in the caramelization process.
Get the Recipe: Mujadara, Lebanese lentils with caramelized onions
Green Beans and Olive Oil Saute – Loubieh Bi Zait
“Loubieh bi zait” which literally translates to “green beans in oil” is a typical Lebanese “villager” vegetarian dish.
In its simplest form, it’s nothing more than green beans sauteed with onions, olive oil, 7-spices and some salt. Don’t be surprised at the amount of olive oil in this recipe though, that’s how it really is and that is the whole point. But make sure to use only high quality extra virgin olive oil.
Get the Recipe: Green Beans and Olive Oil Saute – Loubieh Bi Zait
Baked Garlic Chicken and Potatoes – Djej w Batata Bil Sayniyyeh
Lebanese Beef Shawarma Recipe, Made at Home!
Shawarma is probably one of the most recognizable Middle Eastern ethnic food names in the West, behind Falafel and Hummus. The name comes from the Turkish word çevirme which means “turning,” and where you have some deeply marinated layers of beef, lamb or chicken stacked on a vertical spit and slowly turning against a soft grilling fire for hours. The meat is then shredded and wrapped in a pita bread with garlic paste (chicken shawarma) or Tahini sauce (beef shawarma) and other goodies such as grilled tomatoes, chopped parsley, french fries, grilled onions, and salted Lebanese pickles.
Get the Recipe: Lebanese Beef Shawarma Recipe, Made at Home!
Green beans stew (loubyeh w rez)
Green beans or “loubyeh” are highly consumed in Lebanon and cooked in different recipes either with meat or vegetarian. Spring season announces pulses harvest such as green beans, broad beans, chickpeas and others, which may be consumed raw but also cooked.
Green bean stew can be prepared with or without meat, usually chopped in cubes. We bring you here the vegetarian version of it, served with rice on the side.
Get the Recipe: Green beans stew (loubyeh w rez)
Lamb kofta with Lebanese bread and hommus
0:20 Prep | 0:05 Cook | 4 Servings | Capable cooks
Juicy kofta tastes terrific wrapped in Lebanese bread with salad and a dollop of hommus.
Get the Recipe: Lamb kofta with Lebanese bread and hommus
Fatteh Tahini Chickpeas with Yoghurt
Fatteh is popular throughout Egypt, Palestine, Jordan, Syria, and Lebanon, fatteh takes minutes to make and is an incredibly satisfying snack or appetizer. The ingredients come together to create contrasting textures and temperatures in what can best be described as a deconstructed hummus dish.
Get the Recipe: Fatteh Tahini Chickpeas with Yoghurt
Vegan Stuffed Veggies in Tomato Sauce
You might have figured out by now how much we enjoy stuffed food in the Lebanese Cuisine. I can name a long list of our dishes that require stuffing. Grape Leaves and Cabbage are not the only one.
Stuffed Zucchini, for example, comes in the form of various dishes, be it cooked in Yogurt or in Tomato Sauce or in the Lemony Sauce of Stuffed Grape Leaves.
And they are all yummy!
Get the Recipe: Vegan Stuffed Veggies in Tomato Sauce
Lamb in Yogurt with Rice: Laban Oummo
This Lebanese Lamb in warm Yogurt is culturally known as Laban Oummo, which translated into the endearing name of “His Mother’s Yogurt”. To appreciate its name, one has to understand the Lebanese culture of family affection and motherly absolute devotion, and the wordings we use to endear our kids. This dish is one of them.
Get the Recipe: Lamb in Yogurt with Rice: Laban Oummo
Lebanese Lemon Chicken
Fast and flavorful Lebanese lemon chicken with shallots, fresh herbs,and a touch of turmeric–a comforting paleo dinner for fall or winter.
Get the Recipe: Lebanese Lemon Chicken
Shish Barak- Meat Dumplings Yogurt Stew
Shish Barak is a traditional Lebanese dish, perhaps of Turkish/Ottoman origins (hence the name), which is basically made of tiny meat dumplings cooked in a plain yogurt stew. Shish Barak belongs to the “Tabeekh” traditional Lebanese category, ie, home stews, and is not usually served by main stream Lebanese restaurants.
Shish Barak is a mouth watering food experience. You should try it at least once.
Get the Recipe: Shish Barak- Meat Dumplings Yogurt Stew