Tag Archives: Lebanese food

The Authentic Lebanese Fattoosh!

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For some it’s Cats or Dogs, for others Rome or Paris, for me it’s Fattoosh or Tabooleh☺

I love Fattoosh salad, especially on a hot summer day. Last week we were blessed with sunshine and I had this salad for three consecutive days.

Fattoosh is a Lebanese salad, simple comme bonjour, there’s no secret on how to make it. The distinctive ingredients are sumac, purslane and toasted pita, while everything else is usual.

Crunchy and healthy! Enjoy it☺

Ingredients

  • ½ Romaine lettuce, chopped
  • 3 Cucumber, diced
  • 3 Tomatoes, chopped
  • 1 Green Capsicum, seeded and chopped
  • 3 Radishes, sliced
  • 2 sprigs Green Onions / Spring Onions, chopped
  • ½ cup Parsley, leaves picked
  • ½ cup Purslane, leaves picked
  • ¼ cup Mint, leaves picked
  • 2 loaves Lebanese bread / Pitta Bread, toasted or fried

Dressing

  • 1 tbsp Sumac
  • ½ cup Lemon juice
  • ½ cup Olive oil
  • Salt, to taste

Preparation

In a large salad bowl, mix together the lettuce, cucumber, tomatoes, capsicum, radish, green onions, parsley, purslane and mint. Toss with the dressing, and serve with toasted (or fried) bread at the last minute.

Quails With Prunes And Thyme

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My friend Ellà is a foodie too, whenever I invite her over, I feel my cooking skills are being tested. I have to admit her food is DELISH! I found out the best way to avoid her comparisons with other recipes was to cook her meals she never had before or at least not common meals, like quails (in Arabic is Ferreh).

I think we all have Ellàs in our lives and wondering how to impress them. This recipe is simple and does the job, but don’t forget to top it with liquor. Only liquors with high alcohol content can be used to flame food. I use cognac, rum or brandy. Wine or beers will not work. Flambé food adds an extravagant touch to the evening, especially if it’s done at the table where it’s served. I usually transfer quails to a serving dish and ignite the brandy. It’s dramatic! And my guests ARE impressed! What kind of show off is this? Trust me the feeling is fabulous! How do I know, you ask? ‘Coz Ellà called the next day I invited her and asked for the recipe:)

Quails flambéed with Prunes and Brandy

Ingredients

  • 6 Quails
  • 3 tbsp butter, melted
  • 3 tbsp sumac
  • 1 tsp salt
  • 1 tbsp sugar
  • 1 tbsp cinnamon
  • 6 prunes, pitted
  • 2 onions sliced
  • 4 carrots, sliced
  • 1 bunch fresh thyme
  • 3 stalks celery, chopped
  • 500ml Vegetable Stock
  • 1/4 cup brandy

Preparation

  1. Position a rack in the lower third of an oven and preheat to 220°C/400°F.
  2. Rinse inside and outside of quails, and pat dry with paper towels.
  3. Add sumac and salt to the melted butter and use this mixture to brush all 6 birds.
  4. Mix sugar and cinnamon and season each of the bird cavities.
  5. Fill each of the cavities with one prune, 1 tablespoon of onion, and little of the bunch thyme. Tie the quail’s legs together with kitchen twine, and set aside.
  6. In the bottom of a large roasting pan, scatter the vegetables; carrots, celery, the remaining onions and thyme. Arrange the quails on the top of the vegetables. Drizzle with stock and bake for 55 minutes or until quails are cooked through.
  7. To make the flambé, pour the brandy over the quails and ignite with a match or a lighter. When flame goes out and liquor has burned off, you are ready to serve.
  8. It’s great with rice, green salad and pitta bread.

Lebanese Lentils and Rice Pilaf

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I love lentils! Whether yellow, red-orange, green, brown or black, they’re all delicious. Lentils are rich with proteins and make fantastic dishes from all around the world. Lebanese Mjadra, Indian Khichdi, Egyptian Kushari, Peruvian Tacu Tacu, Cuban Sopa de Lentejas, French Salade de Lentilles, mmmm… delectable flavor!

I know many of you are online every day eager to venture in new recipes, but sometimes it’s a good change to just cook a classic dish!

Few days ago, I cooked lentils and rice pilaf AKA Mdar-dara.

“To all my Lebanese friends, I know what you’re thinking, Mdar-dara!!! I must be out of my mind to share this recipe hahaha. It’s like teaching an American how to make a coleslaw salad”.

It took me back to a simpler time where pulses were almost part of any meal I eat. Scrumptious, with nothing fancy needed. All ingredients were readily available. My pantry is never out of lentils, rice or onions!

There’s so much flavor in this recipe, and it’s healthy! It’s frequently served with yogurt and a green salad. I sometimes crown it with caramelized onions instead of fried ones, because I love this sweet taste with yogurt.

This is a great recipe I know my kids will eat. It’s inexpensive, nutritious and easy to prepare.

Enjoy:)

Lebanese Lentils and Rice Pilaf

Ingredients:

  • 1 cup dried brown lentils, sieved out, washed, rinsed
  • 1 cup long-grain white rice
  • 2 large onions, sliced
  • 4 tbsp vegetable oil
  • ½ tsp cumin (optional)
  • Salt and Pepper
  • Olive oil, to taste
  • Plain yogurt, to serve

Directions:

1. In a frying pan heat 4 tablespoons of oil and sauté onions until soft and beginning to golden brown.

2. Transfer half of the onions to a large saucepan, add the lentils, 3 cups of water, salt and bring to boil. Cook for 15 minutes.

3. Stir in rice. Add 2 cups of water and season with spices.

4. Reduce heat. Cover and cook about 15 minutes longer or until liquid is absorbed and rice and lentils are tender.

5. Transfer to a serving bowl, drizzle with olive oil and top with the remaining onion.

6. Serve chilled plain yogurt on the side.