For the longest time, smoky eggplants seemed like something unattainable in my own kitchen. Whenever I followed a recipe, I simply couldn’t get the flavor intense enough to taste it in the finished dish. This changed when I discovered Mutabal, a Middle Eastern dip that is often confused with Baba Ghanoush (more on that later on).
Rishta bil Adas, a traditional Middle Eastern pasta and lentil soup, is as comforting as it is packed with flavor. This soul-warming recipe combines earthy lentils, silky pasta and aromatic spices to create a satisfying meal that’s both nutritious and delicious. It’s easy to make and full of wholesome ingredients that will leave you craving more.
Keshek el Fougara is a unique Lebanese cheese made from bulgur. This traditional delicacy offers a delightful blend of creamy texture and earthy notes with rich, tangy flavors, making it a perfect spread for bread or a savory addition to your favorite dishes. Although it takes some time to prepare, the process is easy and the end result packed with probiotics.
Adas Bil Hamod is a classic Middle Eastern lentil stew that is both hearty and tangy, featuring tender lentils simmered in a broth of fresh herbs, chard, aromatic spices and fresh lemon juice. It’s a vibrant, comforting meal that’s as nutritious as it is delicious. Perfect as a wholesome meal for any occasion, Adas Bil Hamod offers a burst of flavor and a satisfying texture.
This version of kibbeh combines the rich, earthy taste of pumpkin with bulgur wheat, onions and a blend of aromatic spices. The result is a savoury, golden-brown crust with a tender, spiced filling that’s perfect for a hearty meal or an impressive appetiser.
These Lebanese Stuffed Grape Leaves make a fun Christmas starter, served on individual plates with a drizzle of olive oil, or on a platter in the middle of the table. They are called Warak Enab, which literally translates to grape leaves, and are traditionally filled with either a mix of rice and meat or, like in this recipe, with rice and plenty of aromatics.
Toum (the Arabic word for garlic), is a Lebanese garlic dip that is made by emulsifying garlic & oil into a delicious paste. The process is not too far from making mayonnaise, just instead of an egg yolk, it’s the properties of the garlic that emulsify it into a stable dip. It’s a test for the ultimate garlic lover and goes beautifully with grilled veg, crispy potatoes or just as a dip with charred flatbreads.