Lebanese Cuisine
Hummus, tabbouleh, falafel, kibbe, baklava. Best of the Mediterranean Levant.
Homemade Falafel
Homemade falafel is the vegetable croquette of the Eastern Mediterranean: balls or discs of raw chickpeas ground with parsley, cilantro, cumin and garlic, fried until crisp on the outside and tender inside. Unlike hummus, the chickpeas are not cooked: they are soaked in cold water for 12 hours and…
Lebanese Tabouleh
Tabbouleh is the most refreshing salad in Lebanese mezze: fine bulgur soaked until tender and mixed with large quantities of chopped flat-leaf parsley, tomato, spring onion, mint, lemon juice and olive oil. It is really a herb salad with a little grain — the bulgur plays a supporting role. Light,…
Authentic Homemade Hummus
Homemade hummus bears no resemblance to the store‑bought version: creamy, silky, and perfectly balanced with lemon and garlic. The trick is to whisk the tahini with the lemon first to create a smooth emulsion before adding the chickpeas. It is served with a generous drizzle of olive oil, paprika…
Shakshuka with Tomatoes and Eggs
Shakshuka is the late-breakfast staple of the eastern Mediterranean and Maghreb: eggs poached directly in a spiced tomato sauce seasoned with cumin, paprika and harissa. Breaking the yolk into the sauce is half the pleasure. It comes to the table in the same pan, with pita for dipping, and a…
Falafel with Tahini Sauce and Pita Bread
Falafel is the vegan croquette of the eastern Mediterranean: dried soaked chickpeas — never canned — ground with parsley, coriander, onion and spices, then fried until the crust is crackling and the inside is fluffy and green. The rule is raw soaked chickpeas, not cooked, so the mixture holds…
Lebanese Cuisine: cooking guide
Lebanese cuisine is one of the most complete in the Arab world: creamy hummus with homemade tahini, fresh parsley tabbouleh, crispy falafel, lamb kibbe and honey-soaked baklava. Ingredients like sumac, za'atar and rose water give this cuisine a unique aromatic profile.