Although Lebanon is a small country but over the course of history many civilizations settled here bringing their own culinary creations and passing it on to us. Ottoman and Levantine cuisine has great influence on Lebanese kitchen and similarly, most dishes use olive oil, garlic, parsley and lemon. I love how Lebanese are rooted in traditions but also easily embrace modernity and move abreast. They developed an eclectic mix of food and made dining the center of every get-together, no matter what the occasion is. I wonder if this is gonna be ever the same after the confinement because of the covid19 virus. I can’t imagine Sunday without family reunions and summers without sunset drinks on the terrace.
Breakfast also includes marvelous options. From the savory list like manakish, kishik, balila or the sweet list, like knefeh, sahlab, honey areesheh cheese; Food here is taken seriously. Lebanon’s fertile soil grow flavorful produce, I think one has to taste it locally to really understand what I’m talking about. I was so happy with my foul mudammas this morning that I have been itching to share the recipe with you.
1 x 400g cooked broad beans or canned foul mudammas, drained
1/3 cup of water
1/3 cup lemon juice
1/3 cup tahini
1/3 olive oil
2 tbsp parsley, chopped
1 stem green onion, finely chopped
1 tomato, diced
½ tsp ground cumin
1 tsp salt
In a small saucepan, over medium low heat, place the broad beans with water and bring to heat.
Add lemon juice, olive oil, tahini, salt, pepper and cumin. Reduce to desired consistency.
Return beans to plate and top with tomatoes, green (or spring) onions and parsley.
Taste and adjust seasoning if desired and serve with bread.
TIP: I think spring onions or onions are essential in this recipe and don’t forget to drizzle with extra olive oil before eating.
Loubieh Bi Zeit literally means “green beans in oil” and is a Lebanese traditional vegetarian dish. Many local dishes use olive oil I think because Lebanon produces fine olive oil and combined to many ingredients result into absolute indulgence.
I prepare this dish using fresh beans, tomatoes, garlic and onions. I love this old-fashioned simple version, I change nothing add nothing!
This meal is refreshing, tasty and healthy, the combination of ripe tomatoes and green beans gives it a sweet flavor with a bit of acidity.
1kg flat green beans (a.k.a helda beans), washed
4 tbsp olive oil
1 onion, sliced
7 garlic cloves
400 g ripe tomatoes, chopped
1/2 cup tomato sauce
¼ tsp Lebanese seven spices
½ tsp salt
Fresh herbs for garnish
Top and tail the beans and cut into even-sized pieces.
Fry the onions over medium-high heat until golden. Add the whole garlic, the flat beans, the pepper and the salt and sauté for 2-3 minutes or until the beans are a vibrant green.
Add the chopped tomatoes and stir.
Cover with water and simmer on low-medium heat for about 25 minutes.
Remove the lid and add the tomato sauce. Continue cooking until the liquid evaporates and the tomatoes form a thick coating around the beans.
Garnish with parsley, coriander or mint and serve at room temperature with fresh onions and flat bread.
I just got back from Tuscany and Italian food is all I think of. From the moment I woke up this morning I knew that spaghetti was going to be for lunch. I’m craving for something fresh and light but not a salad. This recipe uses fresh parsley and spring onions perfect for days when temperature reaches 32°C! It’s quick and easy to cook, yet so unbelievably tasty! Thank you Zeina S. for the inspiration since we tasted it at yours it became one of our favorite pasta dishes. Superb!
Garlic Shrimp Pasta
1 pack of Spaghetti
500g pre-cooked shrimps, deveined and tails removed
4 garlic cloves, pressed
2 tbsp lemon juice
Salt and Pepper, to taste
Olive Oil, to taste
4 sprigs of Spring onions, chopped
200g cherry tomatoes, cut in half
¼ cup fresh parsley, chopped roughly
Cook spaghetti according to directions on package. I like to add salt, olive oil and oregano in the water.
In a large skillet, sauté garlic and shrimps in oil for about 5-7 minutes or until shrimp turns pink. Add lemon juice and set aside.
Heat 2 tablespoons of olive oil in a skillet and sauté the cherry tomatoes for about 2 minutes.
Drain spaghetti and return to the saucepan and toss with a little oil. On a low heat, add shrimps and mix. Season with salt and pepper. Stir in spring onions for about 2 minutes. Add tomatoes and parsley and stir for 1 minute.