As I promised in my previous post, I am sharing the other recipe with you. Actually this is a dish I have made before when I still was in Lebanon and I found myself craving it a couple of weeks ago. Yeah it is this good! On the first time making it, I replaced the butternut squash with potatoes since I had none. This time, we forgot to pick up some couscous from the store, so we had to find an alternative. After consulting with Clint for a few minutes he suggested quinoa. I had bulgur or rice in mind, but I thought it could be a great opportunity for me to try quinoa, on all levels. I have never tasted it before, so you can tell I never cooked it either. So quinoa it was.
Since I have posted an info page about Moghrabieh, I noticed that it arose a lot of interest. And since then I have been meaning to post a recipe, but you know my story with taking recipes from my mom. And I wanted her recipe in particular, because Moghrabieh comes out perfect with her.
Posted in Main Dish, Pasta, Pork and Red Meat, Poultry, Recipes
Tagged Chicken, Chickpeas, Cilantro, Cinnamon, Lebanese, Lebanese Food, Meat, Moghrabieh, Onions, Spices
I was really looking forward to making the Lebanese Falafel over the weekend! I have heard about the dish quite a bit, but I had never really tried it, let alone made it. I had some free time to make a lunch on Friday and so I decided to do the challenge!
Posted in Main Dish, Vegan & Vegetarian
Tagged beans, Chickpeas, Falafel, fava, Fried, garbanzo, lavish, Lebanese, middle eastern, mint, sandwich, Tahini, Vegan, Vegetarian, wrap
Today I made the Chickpeas Fatteh, which I had heard is one of Viviane’s favorite authentic Lebanese dishes. In beginning this adventure, I must have checked 6 or 7 different stores for something close to Lebanese bread and to no avail. I found some “Middle Eastern Flat Bread” at Trader Joe’s, but this ended up not fitting the bill so after reaching my limit of frustration, I decided to go ahead with some pita bread. The rest of the ingredients were easy to come by in the average US supermarket.
Posted in Main Dish
Tagged beans, Chickpeas, Fatteh, flatbread, garbanzo, Garlic, Lebanese, Pine Nuts, pita, Yoghurt, Yogurt
I have to begin by saying WOW! What a recipe! I was excited to try a real Lebanese recipe and I was not disappointed!
There has been a heat wave in Cape Town this week and it’s been too hot to want to cook anything. So when Viviane posted this challenge, I thought it’s perfect for lunch, especially in the heat and doesn’t require too much work.
I went to the store to buy the ingredients needed, and to my disappointment could not find pine nuts. I suppose not a commonly found nut in stores here. Since I had read Viviane’s post before going to the store, I knew that almonds would work, so I bought a packet. I also did not manage to get fresh chickpeas, so I was forced to go with canned. For the bread, I bought pita.
I got home and set to preparing it immediately. I followed the recipe, only substituting red wine vinegar for brown spirit vinegar. I did not follow the amounts since after talking to Viviane, she said it would not be good as leftovers. I was alone at home so made enough for myself only. I toasted the pita in the toaster, roasted the nuts in the microwave and quickly sautéed the butter, garlic and vinegar mixture. I also used some salt in the yogurt since I was unable to find Greek yogurt in a small tub (which I love) and had to go with Bulgarian. I broke the bread up in bite sized bits and layered according to the recipe.
I was not planning to prepare the challenge as soon as I posted but it was a spur of the moment when I decided to make it. My mom made wide kidney beans stew and kidney beans are not exactly on my list of edibles. Gladly, I happened to know the menu of the day in the morning, so I was able to ask my mom to soak the chickpeas and boil them for me. So by the time I got home chickpeas were ready. I know I categorized Chickpeas Fatteh under entrée but I almost always eat it as a main dish.
Based on the fact that my Taste-Buds have been asking me to post a Lebanese recipe, here I am complying. I wanted to make this post a double recipe entry and include Tabbouleh, but I thought I will leave it to another time, that is due to the fact that I ate it twice this week already. You can say I am all Tabbouleh-ed out. So I set my mind on a simple but awesome recipe, a personal favorite and extremely easy to make. It is mostly a summer dish but I thought it would be great to have it after the holidays, since it is nourishing and not too heavy. The dish is called: Chickpeas Fatteh. Consider it a Lebanese crumble, since Fatteh derives form the Arabic counterpart that means crumbs.
I don’t know where this soup originated from, but I know it was cooked at my aunt’s household. My uncle was Armenian and his sister cooked this soup, so we named it after her: Zaza’s Soup. Maybe the soup is a mix of Armenian and Lebanese, even though the event is for Lebanese cooking, I think this soup characterizes the spirit of Lebanon and its diversity. Not to mention it is a delicious soup that I hope those who will try will enjoy.