Labneh / Lebanese Cream Cheese
The most common way to eat labneh in the Middle East is scooped up with a piece of Arabic bread or even as a wrap (slather a few tablespoons on Arabic bread / pita bread, add tomato wedges, olives, mint leaves and drizzle some olive oil, wrap it up and serve immediately). If you have never made your own batch, look how easy it is to make at home! There are innumerable ways to serve labneh. Just use your imagination and you will find lots of ways to enjoy this delicately tangy dip! Enjoy!
Shanklish is commonly served at Lebanese restaurants as part of the mezze spread, smashed and mixed with diced tomatoes, onions and parsley. Full of lively sharp flavors, and once you make it you will find yourself craving it over and over.
Mujadara Makbousa/ Mujadara Makhboussa
Mujadara makbousa is a frugal dish suitable also for vegetarians and vegans. If you like trying new food, then this will become a regular in your house. Serve it with pita bread, tomato wedges, sliced onions, radishes and pickles, or with a green salad or fattoush and I guarantee you will have a certifiably decent meal. Enjoy
Mashed Potatoes and Hard-Boiled Eggs
Mashed Potatoes and Hard-Boiled Eggs! With minimal list of ingredients you will have a satisfying, quick and a budget-friendly meal. If you are anything like me, keep this dish on your Sunday agenda! Or even update your mashed potato recipe and serve it as a side dish – it is sure to grace your holiday buffet!
Kibbet Batata / Potato Kibbeh
The scrumptious potato kibbeh features potatoes, bulgur, onion, olive oil and kibbeh spice. The recipe may vary from one region to another. Here is a popular southern way of making potato kibbeh. Southern Lebanese cuisine is incredibly simple and frugal which predominantly relies on ingredients that are natural from the earth where inhabitants have farmed for hundreds of years – tomatoes, potatoes, bulgur wheat, olive oil, lemon, onions and citrus fruits.
Kamounit Banadoura/Kibbet Banadoura/Tomato Kibbeh
Kamounit Banadoura / Tomato Kibbeh /Kibbet Banadoura or whatever you wish to call it, is simply a southern Lebanese dish that calls for tomatoes, onions, bulgur, extra virgin olive oil and kibbeh spice – rich in vitamins, minerals, fibers and unsaturated fatty acid (from the olive oil). A wonderful combination of earthy ingredients. A home-style recipe that you won’t find on the menu of a Lebanese restaurant. I grew up eating “Kamounit Banadoura”
Lebanese Zucchini Fritters
Lebanese Zucchini Fritters, an old-fashioned Lebanese fritter and a comfort meal that I grew up eating – great for gatherings … soft in the middle with crispy bits on the edges. These fritters are called “eggit koussa”.
Date Filled Ghraybeh/ Ghraybe
Date filled graybeh; yes ghraybeh, the Lebanese shortbread cookies with an interior date mixture. Eventually, ghraybeh comes in different forms and shapes.
Shanklish, the only aged cheese in Lebanon and the Middle East. Aging shanklish in the Middle East was originally a way to make it last longer, but still with all the modern cheese-making development and the availability of cheese varieties year round, this hasn’t stopped families from making shanklish in certain places like the Northen Lebanese region in Akkar, Beqaa’s dairies or the Syrian coastal plain around Tartus.
Baked Vegetarian Omelette (Ejje bilforon)/ Ejje in a tray
Today, I was just in the mood for a quick ejje in a tray! For those of you who don’t know what an oven baked ejji is, it is an old fashioned rustic Lebanese recipe – a cross between an omelette and a savory cake. I have been eating this since I was a little girl. With a few, simple and inexpensive ingredients you will end up with a tasty light lunch or dinner. All you need is a simple, crisp green salad or fattoush on the side
Lebanese Coconut Cookies
Who remembers those Lebanese coconut cookies? If you have been raised in Lebanon, then most probably you must have had these cookies or at least must have seen them! “Akras Jouz AlHind”/”Lebanese Coconut Cookies” are a classic cookie treat from Lebanon!
Zalabia (Lebanese Sweet Fritters)
Zalabia (Lebanese sweet fritters) – one of our favorite breakfast treats alongside Manakeesh – are traditional deep fried treats that are made of fermented dough – I call them a glorious affair. Simply because you can have them for breakfast with labneh and a cup of tea or dust them with some icing sugar and serve them as a dessert. Any way you eat them, they are really great, though they may not be good for your waistline but will disappear from your table in no time.
Mujadara Makbousa/ Mujadara Makhboussa, a hearty, creamy and nutrient slow cooked mujadara that makes a sort of a thick porridge rather than a dry pilaf. In Lebanon we have different variations of mujadara. This recipe needs long cooking time, because our goal is to cook the lentils and rice until they are superbly tender and a bit mushy. Makboussa in Arabic translates to mushy – mujadara makboussa has that creamy texture! Happy Eating!!
Bite-sized Osmalleyia Nests with Mascarpone and Bananas
Bite-sized osmalleyia or kunafa with a filling of mascarpone and bananas !! However, you may still prefer to fill them with the classic ashta(clotted cream) and drizzle with sugar syrup. Anyway you make them, I promise you will love!! I have provided you with both recipes.
Dawood Basha (Lebanese Meatballs in Tomato Sauce)
Dawood Basha (Lebanese Meatballs in Tomato Sauce)! They are tender and moist and can be made of pure ground beef or simply a combination of both beef and lamb. Lamb adds a pleasant dimension!! A perfect family meal and a pure comfort food for the body and soul! Serve it with Lebanese rice and vermicelli or simply with plain rice.