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LEBANON : List of recipes
Eggplant Caviar

© italienpasta.com
LEBANON ISRAEL INDIA MOROCCO GREECE VEGAN A must for aperitif either on tucs or just set in a bowl.


Ingredients :
1 big eggplant
lemon juice (1/2 cup)
1 onion
garlic powder
cumin powder
ginger powder
salt

Recipe of eggplant Caviar :
Peel the eggplant, cut it into big dices and make it steam-cook for 20 min.
Mix the result (in a mixer) with the lemon juice and garlic powder.
Cut the onion and brown it in some oil,
Pour it on the mashed mixture and add salt and spices.
Mix again, put in a big bowl and let cool before putting in the fridge,
Sprinkle with a dash of olive oil before serving. Serve chilled.
Mouhalabieh

© canalblog.com
LEBANON Smooth fresh and extra easy dessert

Ingredients :
milk 50cl
cornflour 30g
sugar 25g
orange blossom water 2 tbsp
pistachio powder 2 tbsp

Recipe of Mouhalabieh
delay the cornflour in a bowl with a small part of the milk.
In a saucepan, heat gently the rest of the milk with the sugar.

Add the content of the bowl to the saucepan and stir with a wooden spoon till the mix thicken and coat the spoon.
Take out of fire and then add the orange blossom water and stir.
Pour in small individual glass ramekins, and let cool before putting in the fridge (minimum 2h).
Dust each ramekin with pistachio powder before serving.

© epicesetmoi.be
LEBANON Perfect for a buffet,

Ingredients :
500 g fresh spinach
200 g feta cheese
1 handfull pine nuts
1 egg
10 brick leaves
10 mint leaves
2 tbsp olive oil
garlic powder
Piment d’Espelette
Salt, Pepper

Recipe of Samossa feta-spinach:
Wash and spin spinaches and fry them in a pan for 2 minutes with olive oil.
Dry the spinaches in a strainer and chopp them grossièrement.
Crumble the feta cheese with a fork, dust with salt and pepper.
Add spinaches, the egg, 2 or 3 pinches of piment d’Espelette, finely carved mint leaves, pine nuts and garlic powder. Mix.
Preheat the oven at 200°C.
For the rest See folding rick sheet for samossa.
Dis... Read next

© gstatic.com
IRAN ISRAEL GREECE LEBANON TURKEY ARMENIA RUSSIA OUZBEKISTAN TAJIKISTAN VEGAN

Ingredients :
a jar of vineleaves, (2 leaves for each dolmeh)
basmati rice 3 cups
dried dill 3 tbsp
currants (soaked in a cup of water) 1 handful of
pine nuts 1 handful
juice of 2 lemons
dash of olive oil, salt

Recipe of stuffed vineleaves :
Wash and cook the rice with dried dill, a pinch of salt and a table spoon of oil.
When the water is almost evaporated, stir gently to divide up uniformly herbs in the rice, without breaking rice grains.
In a big bowl, mix the rice with the pine nuts and the currants.
Drain and unroll the vineleaves in a plate being carefull not to torn them !!!
Cover the bottom of a pan with some unusable leaves... Read next
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