20 recipes
A brown lentil soup with Swiss chard and potatoes, sharply tangy with lemon, garlic and coriander.
Small potato cubes fried in olive oil with onion until golden, then tossed with eggs that are cooked just until softly set.
Soft triangular pies filled with spinach and onion, tangy with sumac and lemon, baked until golden.
Lebanon's crunchy garden salad: lettuce, tomato, cucumber, radish and fresh herbs with pieces of toasted bread, in a sumac, lemon and pomegranate molasses dressing.
Silky puréed chickpeas with tahini, lemon and garlic, finished with olive oil, paprika and parsley.
Patties of minced meat with parsley and onion, baked with layers of potato and tomato in a light tomato sauce.
A thick, warming soup of kishk — dried fermented yogurt and bulgur — with onion, garlic and lamb, pleasantly tangy.
Green beans slowly cooked with tomato, onion and garlic in olive oil, eaten cool or warm with flatbread.
Slim cabbage leaf rolls filled with rice and minced meat, simmered in a broth of garlic, lemon and dried mint.
Soft rounds of dough baked fast in a very hot oven, spread with za'atar and olive oil, eaten warm with fresh vegetables and mint.
Whole molokhia leaves cooked in chicken broth with coriander, garlic and lemon, served over vermicelli rice with toasted bread and onions in vinegar.
Brown lentils and rice cooked together with cumin, topped with crisp onions fried in olive oil.
Slim, crisp pastry rolls wrapped around white cheese and parsley, fried until golden with the cheese melted inside.
Rice spiced with seven-spice and minced meat, cooked in chicken broth and served under browned chicken with toasted nuts.
Whole baked fish covered in a spicy tahini sauce with coriander, garlic and walnuts, served warm or cold.
Rice cooked brown in a broth of caramelised onions and cumin, served with golden fish, toasted nuts and tahini sauce.
Chicken cubes marinated in yogurt, lemon and garlic, grilled on skewers until the edges char and the inside stays juicy. Needs at least 2 hours of marinating.
The Lebanese parsley salad: finely chopped parsley with tomato, mint and a little bulgur, dressed with lemon and olive oil. No cooking needed.
A smooth, cinnamon-brown Lebanese pudding of rice flour cooked with caraway, cinnamon and anise, served cold under coconut and soaked nuts.
A simple Lebanese semolina cake, bright yellow from turmeric and scented with anise, made without eggs and topped with pine nuts.
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Recipes from Lebanon
