Lebanese cuisine
Lebanese cuisine, recipes with photos you will find in this section – a typical representative of the Mediterranean culinary traditions. Lebanese dishes are often prepared from plant products: vegetables, grains, beans. Meat is usually served roasted or baked. Lebanese national cuisine also offers a variety of desserts.
Lebanese
Cutlets can be cooked in an oriental style, for example, Lebanese style with bulgur and nut stuffing. These cutlets are called kibbehs. They are incredibly popular in Eastern countries and find new fans of delicious food around the world. Let’s make cutlets in the oven.
ground beef, grits, onions, cinnamon, cayenne pepper, salt, ground beef, pine nuts, onions, cinnamon, cayenne pepper, salt, vegetable oil
Magic patties with cheese filling that adults and children will love! And men will carry you in their arms! Two kinds of cheese, tender dough with a crispy crust – very tasty! They are easy to make, repeat and please your loved ones!
flour, dry yeast, sugar, salt, milk, cooking oil, brynza, hard cheese, parsley greens, eggs, sesame
Dolma (stuffed cabbage rolls served with grapevine leaves) is cooked according to this recipe with unusual stuffing made of minced fish with onions and buckwheat. Dolma is stewed in a tomato sauce with onions and herbs.
Grape leaves, minced fish, buckwheat groats, onions, tomato paste, vegetable oil, mustard, parsley herbs, salt, ground black pepper
There are many recipes for Lebanese salad “Fattoush”, but the basis of the salad – fresh vegetables and toasted slices of bread flatbread. For my family, I make a Fattoush salad with fresh vegetables, herbs, and toasted pita bread.
Lavash, tomatoes, cucumbers, radishes, bell peppers, red onion, garlic, lettuce, parsley greens, fresh mint, olive oil, lemon juice, ground black pepper.
Tender and fragrant Lebanese potatoes are prepared in two steps: first boiled until half cooked, then fried until crispy with fragrant spices.
Potatoes, olive oil, zira, coriander seeds, cayenne pepper, garlic, coriander greens, lemon juice, salt, ground black pepper
Tabouleh is an unusual salad for us, but popular in the Middle East. There are many variations of its preparation, we will make it according to the Lebanese recipe.
Labneh is a delicate cream cheese, popular in the Middle East, the Middle East and the Mediterranean. The product is made from strained natural yogurt, and making labneh at home is not difficult at all.
The interestingly named “Sfouf” cupcake is a traditional Lebanese pastry with semolina, turmeric, anise and sesame seeds! Because of this, the cupcake has a beautiful sunny color and a divine aroma with oriental notes.
Very tasty and rich spring salad with vegetables and pita slices – for the spicy lovers!
Shish taouk is a Lebanese dish, chicken kebab marinated with onions, lemon juice and spices. Juicy chicken kebabs are tender in taste and melt in your mouth.
chicken fillet, onions, lemon juice, vegetable oil, salt, thyme, sumac powder, ground cinnamon, ground black pepper, garlic, parsley herbs
Vegetable salad “Fattoush” (fatoush, fetoush) is very similar to the Greek salad by its ingredients. But in addition to fresh vegetables, cheese, olives and herbs we add pita bread fried in olive oil.
Pita, brynza, tomatoes, cucumbers, green bell peppers, onions, iceberg lettuce, lettuce, green onions, hot peppers, black pitted olives, fresh mint.
Another sauce that probably not many people know about. Tarator sauce (not to be confused with the cold soup of the same name) is extremely rare and belongs to the Lebanese cuisine. This sauce is excellent with fish and seafood, meat, and poultry. It has a very interesting taste and even more interesting consistency. Recommended for cooking!
Kebbe – dense sausages or minced meat patties with stuffing. Kebbe is usually made of ground lamb, while the filling is also made of lamb. We would like to offer a simpler and less greasy variant of kebbe – from beef. Bulgur is usually added to minced meat for kebbe, but we will replace it with buckwheat. The filling will also be light – vegetable.
Beef, onions, buckwheat, water, salt, pepper, vegetable oil, zucchini, bell peppers, carrots, onions, parsley, green onions, salt, ground black pepper.
It is customary to serve this Lebanese dish called “daoud basha” right in the hot pan in which it was cooked in the oven. Lamb, of course, choose a younger one. The ready meatballs will be very helpful with fresh bread and lettuce.
Lamb, onions, garlic, cilantro, parsley herbs, paprika, lemon, tomato paste, pine nuts, eggs, flour, salt, ground black pepper, olive oil, potatoes.
Some time ago, on the Internet I came across a forum, where there was a heated discussion about what kind of spice sumac is and where it is used. So, I thought that many people might like the recipe of making manakish with sumac. Manakish is a Lebanese flatbread with a mixture of spices.
Hummus is a popular snack in the East made from chickpea puree with sesame paste. It is a healthy and delicious dish. Mystery of the East. 
Chickpeas, sesame seeds, garlic, lemon juice, olive oil, salt, coriander, cumin, paprika, zira, parsley greens
There are many recipes for Lebanese salad “Fattoush”, but the basis of the salad – fresh vegetables and toasted slices of bread flatbread. For my family, I make a Fattoush salad with fresh vegetables, herbs, and toasted pita bread.
Lavash, tomatoes, cucumbers, radishes, bell peppers, red onion, garlic, lettuce, parsley greens, fresh mint, olive oil, lemon juice, ground black pepper.
Tabouleh is an unusual salad for us, but popular in the Middle East. There are many variations of its preparation, we will make it according to the Lebanese recipe.
Very tasty and rich spring salad with vegetables and pita slices – for the spicy lovers!
Vegetable salad “Fattoush” (fatoush, fetoush) is very similar to the Greek salad by its ingredients. But in addition to fresh vegetables, cheese, olives and herbs we add pita bread fried in olive oil.
Pita, brynza, tomatoes, cucumbers, green bell peppers, onions, iceberg lettuce, lettuce, green onions, hot peppers, black pitted olives, fresh mint.
Kebbe – dense sausages or minced meat patties with stuffing. Kebbe is usually made of ground lamb, while the filling is also made of lamb. We would like to offer a simpler and less greasy variant of kebbe – from beef. Bulgur is usually added to minced meat for kebbe, but we will replace it with buckwheat. The filling will also be light – vegetable.
Beef, onions, buckwheat, water, salt, pepper, vegetable oil, zucchini, bell peppers, carrots, onions, parsley, green onions, salt, ground black pepper.
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A classic: 6 traditional Lebanese dishes
In a new installment of a column about cornerstone dishes from different culinary traditions, Mr. Lebanese’s chef Basem Zain talks about fattoush, hummus, sambousses and other Middle Eastern specialties.
A native of the mountain village of Botme, he has worked as a chef in the UAE, Syria and Jordan, and for the past few years he has been involved in many Russian restaurant projects, from Khabarovsk to Moscow. In “Mr. Lebanese” he tirelessly popularizes the native cuisine, in which tabouleh is tabouli, dolma is yalandji, and meze is maza (and in Chef Bassem’s performance it is as many as 30 positions – it seems that there is simply no bigger meze in Moscow – regardless of transliteration).
“Fattoush is a very bright and colorful salad. The combination of ingredients in it is quite typical, which makes it similar to some Balkan, Eastern Mediterranean and Arab dishes. Fans of Italian cuisine are likely to be reminded of panzanella bread salad.
However, there are two things that set fattoush apart from related salads. First, its important component is slices of toasted or toasted homemade tortillas. And second, the fattoush has a very important spice, sumac. This is the ground berries of the shrub with the same name, which give the salad its traditional sour and stringy flavor.”
Fattoush in the restaurant “Mr. Lebanese” costs 420 p.
Hummus (or hummus)
“There are a great many recipes for hummus in the Middle East, but chickpeas are always the basis. The flavor of the snack depends on the quality of the chickpeas. Before the invention of the blender, chickpeas were milled by hand. It is believed that it is not necessary to turn chickpeas into a homogeneous, pasty mass. Much tastier when it gets a little granules – this is a classic homemade recipe. Hummus is easy to make yourself, but eat it fresh. The next day the snack gets stale and loses its original flavor.
Eating hummus is a true art. It is not supposed to be spread on bread. Hummus is placed in the middle of the plate with a small bowl, pour olive oil on top, and garnish with pine nuts, chopped parsley and paprika. You have to use a piece of pita to take it, gently pick up the grated mass.
Hummus in the restaurant “Mr. Lebanese” costs 280 p.
“The sour, tart laban is sure to please fans of kefir-based okroshka: it’s wonderfully refreshing in hot weather. This soup is made with thick homemade yogurt, to which are added finely chopped cucumbers, mint (fresh and dried), lemon juice, salt and pepper. The original recipe also includes garlic, but it can be substituted with garlic oil.
Laban is not only a soup, but also a wonderful condiment to other dishes. It combines perfectly with the famous salad tabbouleh. Grilled meat, fish, fresh vegetables and even plain bread are served with it”.
Laban in the restaurant “Mr. Lebanese” costs 250 p.
“Kibbi is the common name for dishes that include fresh minced lamb or beef and bulgur – grits of boiled, dried and shredded wheat. In various versions, these dishes are widespread in the Middle East. And Lebanese immigrants even managed to bring them to South America.
Stuffing for kibbi is prepared by hand: first the meat is pounded in a mortar and then mixed with grits and spices. The resulting mass can be eaten raw. Such a dish is called kibbi nai, it resembles a steak in the Tatar way. Sometimes minced meat is stuffed into pies, and also made into small rissoles which are baked, stewed or fried, like Sicilian arancini. They are shaped like rugby balls (British soldiers during World War II dubbed them “Syrian torpedoes”).
Kibbies at Mr. Lebanese cost 480 p.
“Actually, these little Arab cakes are called sambuseki, but they are so tiny and cute that in Russia they have been renamed sambusiki. They are very common in Lebanon, Syria, Jordan, Israel, but they also have distant relatives in other countries, such as samosa in India or empanada in Spain.
In the Middle East, these patties are filled with spinach, pumpkin, cheese, or meat. The dough is made very thin so that it turns into a crispy crust in oil. These patties are made for one bite, so there are 3-4 of them in a serving. They are served with homemade yogurt-based sauce.”
Sambousiki in the restaurant “Mr. Lebanese” costs 230 p.
“Mamoul is a crumbly, fragrant cookie that Lebanese people make on the occasion of some holiday. It can also be bought in stores, but every housewife is sure to have her proper recipe, inherited by inheritance. It is based on semolina, nuts and rose water. Special molds with a pattern are used to make the cookies. Mamoul stores well without losing flavor, so it can be baked and frozen for future use.
