lebanese recipe

Delicious Lebanese Recipes Lebanese cuisine is a festival of delicious appetizers, rich

appealing tastes, enticing colours and warm hospitality.

It is tempting, tantalizing and offers a truly sensational experience of taste and aroma.

Fresh vegetables & ingredients; tabouleh, fattoush with olive oil, homos with tahini, eggplant paste, green beans, okra with tomato and garlic sauce, kidney beans, foul modamas… the list goes on and on.

A typical spread would include kebbeh, shish tawook, kaftah, freekeh of all kinds with chicken, beef or vegetables, shish barak, mojadara, sayadiyah – a combination of lip-smacking taste and health-friendly dishes.

Stuffed Baby Zucchini & Vine Leaves with Lamb Chops

red meat Stuffed Baby Zucchini and Vine Leaveswith Lamb Chops

18 small baby zucchini or 1500 g 35 medium vine leaves 1¼ cups egyptian rice or 250 g, soaked in water for 1 hour and

drained 500 g minced lamb 1 medium tomato or 150 g 4 tablespoons butter, melted ¼ cup water or 60 ml 1¼ teaspoons salt 1 tablespoon ground cinnamon ½ teaspoon ground black pepper 1 teaspoon seven spices, ground pinch of ground nutmeg 1 tablespoon vegetable oil 1 kg lamb chops, cleaned from fat 4 cubes MAGGI® Chicken Bouillon 8 cloves garlic, peeled 10 cups water or 2500 ml, additional quantity ½ cup lemon juice or 125 ml

Stuffed Baby Zucchini & Vine Leaves with Lamb Chops

Potato Kibbeh in Oven

4 tablespoons fresh breadcrumbs 4 tablespoons butter, melted for the potato dough: 6 medium potatoes or 1500 g, not peeled 1½ teaspoons salt ¼ teaspoon ground black pepper 1 egg for the stuffing: 2 tablespoons vegetable oil 2 medium onions or 250 g, chopped 400 g minced lamb 2 cubes MAGGI® Chicken Bouillon, crumbled 2 tablespoons pine seeds, toasted ¼ teaspoon ground black pepper 1 teaspoon seven spices

Mujadara Musafaya

2 tablespoons olive oil 1 medium onion or 150 g, chopped 10 cups water or 2500 ml 3 cubes 

MAGGI® Chicken Less Salt Bouillon 2 cups green lentil or 360 g, washed

and drained 1/3 cup Egyptian rice or 70 g, half

cooked

Stuffed Cabbage with Vegetables and Beef Steak

16 large leaves white cabbage 1 medium onion or 150 g, finely chopped 1 medium tomato or 150 g, chopped 1½ cups fresh parsley or 110 g, chopped 2 tablespoons olive oil 3 tablespoons fresh mint, chopped ¾ teaspoon ground cinnamon ½ teaspoon ground black pepper ¾ cup egyptian rice or 150 g, soaked for half an hour in water and

drained ½ cup lemon juice or 125 ml 8 pieces lean beef or 500 g, steak 3 cubes MAGGI® Chicken Less Salt Bouillon 5 cups boiling water or 1250 ml 1 tablespoon dried mint, powder

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lebanese recipes